What I Eat & A Pair of Paleo Recipes

Happy Monday!
Cam and I had an awesome time in San Francisco this weekend, and I’ve got lots of photos to share….unfortunately, they’re just not downloaded on to my computer yet! I’ll definitely be telling you more about our trip to San Fran soon, but in the meantime I’ve got some fabulous (Paleo!) recipes coming your way today!

I mentioned last week that Cameron and I have made some chances to our diet over the past few weeks and are attempting to follow the Paleo diet in the meals we eat at home. (We’re a little more lenient when we travel…because let’s just say that I didn’t exactly eat 100% Paleo in San Fran this weekend…at all…and that’s ok. It was definitely great to indulge this weekend in some amazing eats in San Francisco, and honestly, the sweets I did have tasted so good because I haven’t really been eating them like I used to. At the same time, I definitely noticed I felt really blah after some over our meals, which is in sharp contrast to how great I’ve been feeling the past few weeks of eating healthy. I’m definitely looking forward to getting back on track and continuing to focus on eating for health!  

Today I thought I’d do a little post about what my eating habits have looked like recently with the Paleo diet. Because it doesn’t include grains or dairy, some people (including me at first) are probably wonder what the heck you’re supposed to eat! However, there are actually tons of great options and it’s not nearly as restrictive as you might think. Because we’re not eating grains and dairy, I feel like it’s actually forced us to incorporate lots of new, healthy options into our diet and try more meats and veggies that we weren’t eating before. Here’s an idea of what I’ve been eating on a daily basis:

Breakfast:  I’ll typically eat fruit (a banana, berries, etc) and some almonds, or I’ll eat some sort of eggs, so generally a scramble or omelette with spinach or a frittata with organic chicken sausage or something a long those lines. I’m definitely in the market for more “Paleo” breakfast recipes, so any suggestions would be awesome!
Lunch: I’ll been eating a lot more salads lately, and I actually look forward to them because they’re so delicious and filling! I typically make my salads with either organic spinach or mixed greens, and then I top it with either turkey or chicken, half an avocado, an assortment of whatever veggies we’ve got in the fridge, and a drizzle of olive oil and balsamic vinegar. If I’m not in the mood for a salad, I’ll usually have leftovers from dinner or I’ll have a bowl of soup. I recently made a batch of this delicious soup and ate it for lunch most of last week:

Roasted Cauliflower and Leek Soup

Recipe Source: My Man’s Belly

1 Medium Head Cauliflower (roughly chopped)
2 Leeks, White and Light Green Part Only (cut in half lengthwise)
6 Cloves Garlic
2 Tablespoons Olive Oil
2 14 Ounce Cans Chicken Broth
Kosher Salt
Fresh Ground Black Pepper
Preheat oven to 425 degrees F. (I’d turn the heat slightly lower so your olive oil doesn’t smoke!)
Spread chopped cauliflower, leeks and garlic on baking sheet.
Drizzle olive oil on vegetables and mix well to thoroughly coat. 
Sprinkle with kosher salt.
Roast in oven for 40-45 minutes.  Vegetables should be brown on edges
and slightly softened.
Pour roasted vegetables into a saucepan and add 2 cans of chicken
broth and fresh ground pepper to taste.
Over medium high heat, heat vegetables and  broth until it bubbles.
Using an immersion blender (stick blender), thoroughly puree all
contents of the saucepan.  If you don’t have an immersion blender, you
can use a regular blender.  Just be careful putting hot liquids in a
blender as they can cause the lid to come flying off sending your yummy
soup all over your kitchen.  (You can vent the lid a little to help
reduce the chance of this happening.) 

(I topped the soup with a slice of crumbled bacon and the smokiness was the perfect addition…I’d highly recommend it if you make this recipe!)

Snacks: I’ll usually have one piece of fruit as a snack at some point during the day, so usually an orange or an apple with some almond butter (so good!). I’ll also try to have at least one snack of veggies such as snap peas or bell pepper. I usually have a little hummus with my veggies, although  I don’t think that’s technically Paleo (like I said, I’m not following it to the letter!).
Dinner: Meat and veggies are the name of the game! We’ve been trying to expand our our horizons on both fronts and incorporate new foods into the rotation. Some dinners we’ve enjoyed over the past few weeks include pork loin with zucchini and califlouwer, shrimp curry with spinach, bison chili, crock pot chuck roast with carrots and celery, chicken with sweet pototatoes and shallots, pork spare ribs with sauteed brussels sprouts, and this salmon and asparagus combo:

Chez Lorraine’s Baked Salmon  

Recipe Source: Paleo Plan


salmon steaks (about 6 oz each)
2 Tbs lemon juice
tsp dill weed
1/4 tsp sea salt (optional)
1 Tbs chives,
1 lime, cut into wedges


Preheat oven to 350° F.
individual salmon steaks on pieces of aluminum foil large enough to
wrap each steak.
Pour a tablespoon of lemon juice over each
steak, sprinkle with dill, and sea salt (if desired).
Fold over
the edges of foil to seal each steak in an aluminum pouch.
the sealed steaks in a glass dish and bake for 12-20 minutes, or until
the fish flakes easily with a fork.
Serve salmon with sprinkled
chives and lime wedges (I skipped this step!).

Balsamic Asparagus Salad 
Recipe Source: Paleo Plan


lb asparagus, ends trimmed
1 Tbs red onion, minced (I omitted this)
Tbs Extra Virgin olive oil
4 tsp balsamic vinegar
clove garlic, minced
sea salt, to taste (optional)
ground black pepper, to taste


a medium pot of water to boil.
Add asparagus and boil 3 min.
Drain and rinse under cold water immediately. Dry thoroughly.
all other ingredients together.  Toss asparagus with balsamic mixture.
chilled or at room temperature.

Salmon and asparagus is a pretty typical dinner for us even before going Paleo. However, it’s a meal that can definitely get a little stale so this recipe was a nice twist on an old favorite!

After dinner treat: Dark chocolate and/or wine…some things just aren’t going to change! Many studies show that a glass of wine can also have health benefits, so it’s definitely something that I like to enjoy occasionally. And then I love having a square or two of dark chocolate now and then too, plus it’s filled with
good-for-you antioxidants. I definitely indulged in my fair square of chocolate this weekend at Ghirardelli Square! 🙂
I feel like eating this way helps to keep my blood sugar a lot more stable throughout the day, and it’s nice not to have extreme blood sugar spikes from eating huge, carbo-loaded meals like I used to some days. I also feel like I’m eating a lot but in a good way. I don’t really feel hungry during the day at all, and it’s great knowing I’m giving my body the healthy fuel it needs. . Overall, I’m really happy with how we’ve cleaned up our diets and I’m excited to find some new Paleo recipes!

(This website is a great source if you’re interested in eating more Paleo meals!)

Hope you’re having a great Monday friends! xoxo
PS: Here are the cities that I’m recruiting for this week…
Queens, NY: Outside sales rep with at least 1 year of b2b outside sales experience
(Note: Queens candidates must have a car as it’s an outside sales role that involves driving!)
Tampa, FL: Senior outside sales rep calling on major accounts/C-level execs with 4-10 years of outside sales experience

I’ll most likely be working on a few other cities as well, so keep an eye on twitter (@thepinkandgreen) for updates!

If you or anyone you know is looking for a job in those cities and meets those qualifications, please send your resume to me at inthepinkandgreen@gmail.com for more info!