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Paleo Italiano Chicken Burgers!

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Today’s lunch!

As I mentioned yesterday, I did quite a bit of prep-cooking for the week to help me get back on track. One of the meals I made ahead of time were these Paleo Italiano Chicken Burgers! Super simple and perfect for reheating during the week.

Super Simple Ingredients:

  • 1 lb organic ground chicken
  • 1/4 cup diced, sun dried tomatoes
  • 5 button mushrooms, chopped
  • 2 tbsp chopped, fresh basil (dried basil works, as well, but the flavor isn’t as intense)
  • 1/3 cup of Daiya mozzarella cheese alternative
  • 2 tbsp minced garlic
  • 1 tbsp sea salt
  • 1 tbsp ground black pepper
  • 1 raw egg
  • 2-4 tbsp tapioca flour

Easy-Peasy Prep:

  • Combine all ingredients into a large mixing bowl and kneed together. The egg and flour will help the chicken, which is always more moist than beef, stick together and form patties. I start with 2 tbsp of flour and increase, as necessary, if my patties aren’t holding together.
  • This makes four generous patties, which you can keep thick (juicier!) or flatten out for quick cooking.

My husband threw these on the grill (medium heat) for about five minutes each side. They came out PERFECT!

I’m having one of these patties (roughly 275 calories) along with leftover boiled Brussels Sprouts for lunch today at work!

Bon appetit, my friends!

~ Tori

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TexMex Paleo Burger Recipe

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I’ve been awful with my diet recently, mainly because I haven’t been prepping and planning my meals the way I normally do. As a result, my weight has crept up a bit and I’ve decided to host an intervention for myself – I’m planning out recipes for the week.

Since I always have a craving for greasy Mexican food, I decided to create a simple recipe that includes all of the flavors I love but is quick to throw together and doesn’t require cooking effort beyond throwing it on the grill.

I introduce – the TexMex Paleo Burger!

They even look beautiful raw!

They even look beautiful raw!

Super Simple Ingredients:

  • 1.5 lbs extra lean ground beef. (Grass-fed, if you’re strict Paleo)
  • 2 tbsp chopped fresh cilantro
  • 4 tbsp chili powder (less if you don’t like it spicy)
  • 6 button mushrooms, chopped small
  • 4 tbsp dried onion flakes
  • 1 raw egg
  • 1/4 cup tapioca flour (coconut flour works, as well, but you may need to add a tiny bit of water)
  • 1/3 cup of Daiya (non-dairy, non-soy) cheese alternative. I used sharp cheddar, but they have a Pepper Jack version that would be great, too!

Simple Preparation:

In a giant mixing bowl, start with your ground beef. In my case, I add all of the spices and mushrooms first, then hand mix by folding it together on itself a few times. Once that’s formed into a very thick mix, I add the cheese, raw egg, and tapioca flour. This helps it all to stick together and form solid patties.

As you can see, I form very generous-sized patties – each is probably 7-8 ounces.

The BEST WAY to cook a burger is always going to be on the grill: about 5 minutes on each side with this thickness if you’re cooking it on a medium heat. If you must pan fry, keep the temperature low so that they cook all the way through.

Personally, I like making my burgers at least 4-6 hours before I plan to cook them, as I think the flavor intensifies as they sit in the fridge. Also, letting them chill in the fridge seems to help them hold when cooked. If they hit the grill at room temperature, they seem more likely to break apart.

The finished product!

The finished product!

I’ll be posting more recipes this week, as I’m spending my Sunday prepping for a week of healthy, clean, Paleo eating!

On that note, bon appetit, my friends!

~ Tori

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Paleo Pumpkin Muffins with Chocolate Icing

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Last night, I decided to conduct an experiment in baking.

After a great workout at the gym, I was in the mood to indulge my pumpkin craving without blowing my diet. I started to look up Paleo recipes involving pumpkin and came across DOZENS that sounded amazing and easy to make.

The catch?

I didn’t have all of the ingredients.

Rather than trying to find a 24 hour Whole Foods (do those exist?) to stock up on Paleo staples, I decided to modify a recipe I found using what I had on hand. With this recipe as my inspiration, I came up with the following recipe:

Paleo Muffin Recipe

Ingredients –

  • 1 can (29 oz) pumpkin puree
  • 1 cup almond flour
  • 1 cup Truvia granules (technically, this isn’t Paleo, but I didn’t have any more raw honey in the house and wanted to shave off a few calories.)
  • 1/3 cup tapioca flour
  • 6 large eggs
  • 1/3 cup unsweetened shredded coconut flakes
  • 1/3 cup So Delicious French Vanilla Creamer
  • 1/4 cup ground flax seed
  • 4 tbsp coconut oil
  • 4 tbsp cinnamon
  • 2 tbsp nutmeg
  • 2 tbsp allspice
  • 2 tbsp baking powder

Cooking Instructions –

  • Preheat oven to 350 degrees.
  • While the oven warms up, combine ALL ingredients in a large mixing bowl. I’m not good at the precision and artistry of baking, so I rarely “combine dry then wet ingredients” nor do I sift my flours. Somehow, it always comes out fine, even when I just mash it all together willy-nilly. Either I’ve just gotten lucky or all of those extra steps are a load of bullocky.
  • In a lined cupcake pan, spoon batter until each is about three-quarters full. I had enough batter to make exactly 24 cupcakes (regular size, not minis) without issue.
  • Bake for about 25-30 minutes or until desired doneness. I’m bad and prefer the center of my cupcakes a little gooey, so I pulled mine out at 22 minutes and they were perfect for my taste. If you like yours fully cooked, definitely err closer to 30 minutes.

After devouring a cupcake with my husband, we both agreed that they were delicious, but that they “tasted too healthy.” He was right – they were only about 80 calories each, which didn’t seem like much of a splurge.

Running on the adrenaline of one successful experiment, I decided to invent my own simple Paleo chocolate icing.

Paleo Chocolate Icing

Ingredients –

  • 6 tbsp Enjoy Life Chocolate Chips
  • 2 tbsp So Delicious French Vanilla Coconut Creamer
  • 1.5 tbsp unsweetened shredded coconut
  • 1/2 tbsp cinnamon

Cooking Instructions –

  • Combine all ingredients in a microwave safe bowl. Microwave for 10 seconds, then stir. Microwave another 10-15 seconds, then stir again. Microwave about 10 more seconds, then remove from the microwave and stir slowly until all chocolate chips have melted and the icing thickens.

This icing was DELICIOUS and so simple to make. I just threw it together and drizzled about 1 tbsp on each cupcake, adding just 25-30 calories each, and it added a richness that completely gave our sugar-cravings a one-two punch!

Not too shabby, if I do say so myself. YUM!

Not too shabby, if I do say so myself. YUM!

So, if you’re in a pinch and want to whip up a recipe that uses less hard-to-find Paleo ingredients, try out these cupcakes! Most avid primal dieters always have coconut milk and almond flour on hand, so as long as you’ve got those two, chances are you can whip together just about any baked treat you’re craving with a little experimentation!

Let me know if you try this recipe at home and how it comes out!

Bon appetit,

~ Tori

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NEW ADDICTION: Coffee Mate Pumpkin Spice Creamer!

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NEW ADDICTION: Coffee Mate Pumpkin Spice Creamer!

OK, OK. I know it’s not Paleo. The ingredients list contains more words I don’t recognize than I do, but this creamer is my new addiction.

While picking up my organic almond milk (good girl, I know), I spotted a display of this creamer from the corner of my eye.

As with nearly everyone in the U.S. this time of year, I’m obsessed with pumpkin. I find myself seduced by any dessert, beverage, spice, or condiment that claims to be infused with that beautiful orange squash that is rarely eaten in its natural form.

My weight has been hovering between 131.4 and 132.8 for the past week, a sustained all-time low.

Yeah, I know. I’m doing well right now!

I stood in the grocery store for several minutes, ogling this creamer, trying to determine if it was really a good choice to introduce yet another cheat into my Paleo-diet.

As you can tell, I succumbed to the peer pressure of my eyes, taste buds, and stomach – and I’m now sipping a steaming mug of French-pressed coffee with two tablespoons of this decadent creamer (just 15 calories per serving!), a splash of sugar free salted caramel syrup (also pure chemicals, I’m sure), and a sprinkling of organic pumpkin spice seasoning.

WORTH IT.

I’ll make sure to have a green smoothie to flush out as many chemicals as possible… after I have a second mug of this crack.

Bon appetit, my friends!

 

~ Tori

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Less than 4th grade.

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It’s official.

As of this morning, I weigh less than I did in the 4th grade. The scale reported 132.8, which, to the best of my knowledge, is the least I’ve weighed since I was nine years old.

I attribute this to a combination of being ill, of working out 5-6 days per week, and my continued commitment to Paleo, not counting the dairy-obsession I’ve had on and off for the last four weeks.

My graduation is this Friday and, roughly six weeks ago, I purchased a size four dress to wear to the event (under the giant, shapeless gown, of course). When I purchased it, I could zip it – but it was like the casing on an andouille sausage. Not attractive.
As of this morning, it not only zips, it has wiggle room.

Delightful, beautiful wiggle room.

I will post a picture of myself in the dress on Friday, assuming I opt to take off the cap and gown I’ve worked 2.5 years to earn the right to wear. Meanwhile, I’m going to be avoiding salt for the next 72 hours and pray to God that the 6am alarm clock on Friday doesn’t get snoozed too frequently. Otherwise, I’ll be rocking a size four dress with my hair in a messy bun and mascara under my eyes.

On that note, bon appetit my friends!

~ Tori

Paleo Coconut Fried Tilapia

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My husband and I both like fish, but we find tilapia to be a rather dull-flavor and spend most of our dinners choking it down or smothering it in unhealthy sauce.

Last night, I decided to experiment and attempt to recreate coconut breading and “fake fry” some tilapia filets. The dish came out so good, we inhaled it before I could take a photo! Now I have to pass on the recipe to you.

Preset oven to 300 degrees.

Breading Ingredients:

  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup finely ground tapioca flour
  • 2 tbsp yellow curry powder
  • 1 tbsp chia seeds
  • 1 tbsp flax seeds
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

(I totally made that up on the fly. I had the ingredients laying around and hoped for the best. It worked.)

“Wet Wash” Ingredients:

  • 1 cup So Delicious Unsweetened Coconut Milk (just 45 calories!)
  • 1 tbsp raw agave syrup
  • 2 tbsp yellow curry powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

I rinsed and patted dry six tilapia filets, which was roughly 1.5 pounds. I then laid them in the milk bath for about 10 minutes, letting them soak up the flavors and sweetness from the wet wash.

Taking one piece at a time, I tossed them in a small dish with the flour mixture until they were LIGHTLY COATED, then shook off the excess. On a very lightly greased (I use PAM olive oil spray) cookie sheet, I spread the filets out so there was about 1/2 an inch between them.

Bake at 300 degrees for 7-8 minutes. Remove pan from oven and flip the tilapia over. (Mine were about 80% cooked; still a little soft in the center.)

Raise the temperature to 500 (BROIL) and replace the tray of fish into the oven. Allow to cook about 5-6 minutes.

They should get nice and browned, crunchy and delicious. They had a natural sweetness to them from the coconut and agave syrup, so neither my husband nor I needed a sauce. They stayed moist because of the fast cook time, but I will admit that deep-frying them would have likely made them even better!

I served them alongside Cauliflower Mashed Potatoes and steamed broccoli. A very healthy, Paleo-friendly meal to start the work week!

Bon appetit, my friends!

Tori

Related Articles:

Quick Paleo Dinner: Coconut Crusted Tilapia & Garlic Broccoli

Paleo Vegetable Side Dishes

Paleo Recipes (www.nomnompaleo.com)

Cheater, Cheater, Pumpkin Eater!

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Remember that old adage from elementary school?

“Cheater, cheater, pumpkin eater!”

Never has it been more true for this yo-yo. Not only have I been cheating on my Paleo diet, I’ve been cheating with… you guessed it… PUMPKIN!

The Pumpkin Spice Latte is back at Starbucks and it happens to be my greatest weakness:

This is the same sign that will adorn the gates of Heaven. Or Hell. Probably both, except it's calorie-free at the Northern gates.

This is the same sign that will adorn the gates of Heaven. Or Hell. Probably both, except it’s calorie-free at the Northern locale.

I normally try to avoid both pure sugar and dairy, yet I find it nearly impossible to this time of the year.  Late August through the holidays = kryptonite to us pumpkin-lovers!

Why, oh why, did a cruel Barista feel the need to introduce me to this decadent temptation two years ago?

I’ve been an addict ever since.

If you can resist the lure of these sirens, you're a f*cking saint. Image Source: http://media.northjersey.com/images/1028F_starbuckspumpkin40p.jpg

If you can resist the lure of these sirens, you’re a f*cking saint.
Image Source: http://media.northjersey.com/images/1028F_starbuckspumpkin40p.jpg

And, since I’m cheating with these dairy killers (even ordering the nonfat version with no whipped cream, it’s still over 260 calories for a grande – and I never get less than a venti!), I’m allowing myself to have my other dairy favorite:

SOOOOOO GOOOOOOD!!!

SOOOOOO GOOOOOOD!!!

Chobani Nonfat Plain Yogurts!

At least these protein-packed dairy-bombs feature far less sugar (just 7g!) and deliver a whopping 18g of protein – so it’s probably one of the healthiest of all cheats. Of course, dairy is normally eliminated from the Paleo diet due to the mucus-development that ensues and the gastrointestinal disdain your stomach feels for you after it’s passed through… but damn, it’s so good.

So, yeah, between PSLs and Chobani dream-cups (my new nickname for ’em), I’ve been cheating my way right to the scale the last 48 hours. Although, I don’t plan to weigh myself this week until Friday (I’m really trying to get down to 1-2x per week versus daily), so I won’t actually know what damage I may be causing to my Paleo weight loss success for a few more days.

On that note, I can really go for a latte before my workout tonight!

Bon appetit, my friends!

~Tori

Labor Day Breakfast!

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With a fridge full of Farmer’s Market goodies, I knew breakfast was going to be delicious today. I just had no idea it was going to be FOODGASMIC.

I started off by sautéing a fresh, sweet red pepper. You know, one that I got for just 25 cents at the market yesterday!

Focused on protein, I sliced up an Alfresco Sweet Apple Chicken sausage, which are currently BOGO at Publix until Wednesday:

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I added them to the pan with the seared red onions and quick cooked them until everything was browned and smelled intoxicating.

Seriously, it's a work of art!

Seriously, it’s a work of art!

 

One fried egg over top and a slice of toasted Rudi’s Original Bread and I was in LABOR DAY BREAKFAST HEAVEN!

Under 400 calories, all freshly prepared in under 10 minutes, and packed full of protein and flavor for a fun day off!

Bon appetit, my friends!

~ Tori

Farmer’s Markets – The Way to Go!

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One of the most common things I hear from people hesitant to “reform” their eating habits is that it’s “too expensive” to eat more fresh fruits and veggies. A few years ago, I likely would have believed that. Anyone who goes into their local Publix to stock up on fresh staples knows that you can easily drop $50 on a week’s worth of fresh fruits and veggies – and that’s if you go for what’s on sale and/or in season.

Fortunately, most cities – big or small – feature a weekend Farmer’s Market which is the BEST place to go if you’re focus is to get healthy on a budget.

My grandmother stayed the weekend with me (she just turned 71 on 8/30 – wish that lady a Happy Birthday, would ya?!) and we made it a point to hit TWO Farmer’s Markets this morning.

The first market, featured at Lake Eola in Downtown Orlando, I picked up the following:

  • One GIANT eggplant: $2
  • Yellow squash (5): $2.50
  • Carton of fresh cut, organic watermelon: $4
  • Fresh mango, skinned and sliced: $4
  • GIANT sweet onion: $1 (see picture below)
  • Poblano peppers (2): $1
  • Organic apples (4): $3
  • Organic pears (2): $1.50
That is one of the biggest onions I've ever seen. It must weigh two pounds.

That is one of the biggest onions I’ve ever seen. It must weigh two pounds.

At the second market, at the beautiful Lake Lily in Maitland, I was thrilled to discover the prices were EVEN LOWER:

  • Sweet potatoes (2): $1.25
  • Bunches of green onion (4): $2
  • Mixed peppers (4): $1 (what a steal!)
  • Fresh, chopped broccoli: $1.25
  • Limes (4): $1
  • Kale: $1.50
  • Bunch of Chives: $1

Seriously, look at this haul:

I forgot to take a picture BEFORE I started prepping the veggies, so don't judge the plastic baggies in the back corner.

I forgot to take a picture BEFORE I started prepping the veggies, so don’t judge the plastic baggies in the back corner.

This is EASILY enough fruit and veggies to last me a week (minimum) and I spent less than $30 in total for everything. To be honest, the pre-cut watermelon and mango were splurge items, as the Lake Lily market had whole mangoes for just $0.75 each. The same goes for watermelon: I could have purchased a WHOLE watermelon for just $3, but I know how lazy I am when it comes to preparation, so the $8 I spent on those two items was more out of expected apathy than thrift.

For less than it costs for a meal out for two (no cocktails, no appetizer), I literally have enough fresh fruits and veggies to eat for two weeks on my own. As a reformed vegetarian, I could happily live on veggies myself for weeks, but my husband, a die-hard carnivore, begs for steak, chicken, or fish as an accompaniment. Still, factoring in a package of organic chicken at Publix (currently on sale), a bag of wild Alaskan salmon, and the BOGO on baby back ribs at Fresh Market, I will literally feed my husband and I for less than $60 this week and it’ll all be fresh, mostly organic, and HEALTHY.

So… what’s your excuse for NOT eating well again?

I’m pretty sure this is significantly cheaper than dining out 3x per week and picking up fast food the other days.

Bon appetit, my friends!

~ Tori

My New Obsession: Rudi’s Original Gluten-Free Bread

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Despite staying under 1,300 calories per day and working out 5-6 days per week, my weight has creeped up a tiny bit this week. I’m back up to 135.8 as of this morning.

I’m not freaking out, though, as there are a lot of factors contributing to it:

  • I’ve doubled up on strength workouts. And we all know that muscle weighs more than fat. Cheeky bastard, that muscle tissue.
  • Don’t want to get into TMI-territory, but I’m at the special time in a lady’s cycle that causes her to eat chocolate, cry unnecessarily, and gain a lot of water weight. And punch people. Yeaaaaah, punch people.
  • I’ve discovered the most delicious “cheat food” in the world: Rudi’s Original Gluten Free Bread!
Can I pull a Lady Gaga and make a dress out of this? I want to just roll around in a massive pile of this bread and eat my way out of it.

Can I pull a Lady Gaga and make a dress out of this? I want to just roll around in a massive pile of this bread and eat my way out of it.

Seriously, this sh*t is crack to me.

Last week, as I perused the aisles of Publix, bored and hungry, I happened to spot a beloved BOGO sale in the frozen section for the bread. Normally, I try to stick with my Paleo-approved coconut bread from Julian’s Bakery, but at $6.99 per loaf and $15 shipping (not to mention a six loaf minimum order!), I haven’t been able to restock lately. Not that I don’t like $12 turkey sandwiches packed into my lunch-pal and all, but for $4.99 for TWO LOAVES of this Rudi’s Original Gluten-Free (plus dairy and soy free!) bread, I decided to try it out (and excuse the fact that it included the forbidden rice flour) this one time.

Best decision ever.

Skeptical as I was, I decided to have my first slice of this bread on Monday night as I ate my leftover pasta (miracle noodle) dish from the weekend. I toasted a single slice (90 calories, 17g carbs) in the toaster over and used it to lap up the remaining tomato sauce.

HOLY CRAP.

This bread has a fluffy, wonderful Wonder-bread (sinful!) texture and the flavor of the ever-fattening picnic staple: POTATO bread. It melts on your tongue with a very buttery flavor – which explains the 90 calories per slice – and I could barely stop myself from wolfing the slice down in three bites.

Rudi’s, you’ve outdone yourself here. This is the BEST gluten-free product I’ve had so far. It perfectly replaces the texture and flavor of even the richest glutinous bread and I feel no depravity using this for a sandwich over any other freshly-baked option out there.

Needless to say, I sent my husband out to buy SIX MORE LOAVES (come on, they’re BOGO – I’m not being obsessive) to stock up my freezer and I’ve been eating 1-2 slices daily this whole week. Considering I’m normally VERY low on my sugars, this could be a contributing factor to my two pound weight gain so far this week.

You know what?

The bread is damn worth it.

Even though the BOGO sale at Publix is over, I did find a $1.00 off coupon for it (you’re welcome!) in case any of my readers now feel compelled to test it out. I promise, you won’t be sorry. DELICIOUS!

Bon appetit, my friends!

~ Tori