Admittedly, I started eating paleo because I was tired of looking at my not so attractive nakedness in the mirror and I secretly and desperately wanted to be that hot mom in a bikini….. Of course I was blind to the trillion other little health issues that plagued me; writing them off as normal. I was blind to what eating paleo really had in store for me, and blind to the the fact that a paleo lifestyle would slowly but surely open my eyes to so many important life experiences that I would have missed out on otherwise.
Fast forward three years and I now realize that eating paleo has changed way more then just my physical appearance. Eating paleo has taught me the importance of knowing where my food comes from, it has brought me closer to my family because we now make cooking and eating together a priority, I have a better relationship with my husband because I feel good about myself and have lost the insecurities that used to shamefully plague me, I feel more connected to our planet and realize the responsibilities that we all have to live sustainably, most importantly I know how much more I have to learn about life, wellness, fitness and health as living a paleo lifestyle continues to bring the most amazing, smart, and fascinating people into my life to teach me. I am more humble, focused, and relaxed and I simply enjoy life more because focusing on eating healthy has made me lose focus of other unhealthy habits that used to hold me back.
And yes, I am proud to be a mom of three who can rock that bikini… BUT – the look better naked factor is just a bonus…
Here’s a recipe for Chimichurri sauce that we poured over roast chicken and paired with pureed turnips. This sauce would make an old shoe taste good – so go wild! Today I’m going to cook some thinly sliced sirloin over cubed butternut squash, topped with the Chimichurri sauce on low in my slow cooker for 6 hours. I’ll let you know how it turns out!
½ red onion
4 garlic cloves
1 ½ cups chopped cilantro
1 cup chopped parsley
juice from 1 lime
¾ cup olive oil
1 tsp sea salt
black pepper to taste
Place all ingredients in a food processor and process on low until the mixture is almost smooth but still a bit chunky. Serve on everything!!
3 tbsp organic butter
Quarter the turnips and cook in a pressure cooker for 8 minutes. Toss the cooked turnips in a food processor along with the butter and puree until smooth and creamy.