The Woman’s World magazine hit the stands yesterday with the Paleo story making the cover promoted by a picture of the beautfil CSI Miami star Eva La Rue! Prior to finding out yesterday, totally unbeknown to me, there is a celebrity promoting the paleo diet – look how mainstream paleo is quickly becoming!! Very cool! The article within the mag highlights Dr. Cordain and promotes his book – which is also great. I am also in the article, a little pic of what I look like now and a before pic as well and a few quotes from my interview. Overall I am happy that the magazine shed paleo in a positive light, and I WAS correctly quoted in saying that paleo for me is now my lifestyle and not just a diet. Out of respect for the magazine sales, once this issue is off the stands I will try to scan and post the article on my blog – or ya’ll can just go buy one!! : )
Ok, on to food!! Here are three easy chicken based recipes that can be made in abundance and packed to go so there are no excuses at lunch time… I have also made the last salad recipe with canned salmon and it’s awesome this way as well!
Chicken Stir Fry over greens…
1 package already cooked chicken from Trader Joe’s or 3 -4 cooked and diced chicken breasts
1/2 package of sliced mushrooms
1 head of organic broccoli chopped
2 organic carrots sliced
2-3 green onions (i used 1 giant one from the farmers market…)
1/2 a bag of frozen onions and bell peppers from Trader Joe’s
1 jar of marinated artichoke hearts
1/4 -1/2 cup organic free range chicken broth
grape seed oil
crushed garlic, black pepper, sea salt, and dried basil to taste
2 bunches of greens to your liking (chard or kale is good…)
Chop up your greens and either steam or saute until tender, set aside. In a large skillet, pour enough grapeseed oil in to cover the bottom and heat over medium. Add frozen onions and bells until thawed and add broccoli and carrots. Cook broccoli and carrots until crisply tender and then add remaining veggies, artichoke hearts and chicken. Stir together until warm, add seasoning and chicken broth, stir and simmer for just a couple of minutes. Serve over a bed of greens. Make a double batch and pack in Tupperware for next day’s lunch!
Sun Dried Tomato Chicken Salad
4 diced chicken breasts or whatever leftover chicken pieces you might have
1 jar sun dried tomatoes
1 diced apple
1/2 a bag of sliced almonds
1/2 a head of shredded green or purple cabbage
olive oil, black pepper, and white balsamic vinegar to taste
Mix all ingredients together. When I make this I fill up a huge Tupperware and it’s ready in the fridge for school lunches and of course for me. My two year old loves this salad…
Warm Chicken and Bacon Green Salad
1 chicken breast diced (or 1 can of wild salmon)
4 strips of cooked diced bacon
1/2 an apple diced
2 big handfuls of salad greens
olive oil, balsamic vinegar, and black pepper to taste.
Pretty easy and straight forward but if you take the time to warm up the chicken and then adding the warm bacon on top of the crisp greens and then all that lovely olive oil, it just tastes too good to be so easy..
Enjoy and No Excuses!!