So, in my last post I mentioned that Whole 30 (ish) had inspired a radical change in our diet. Jon and I have both been researching why we’re feeling so good, and are pretty committed to eating a more paleo-ish diet, or as Dr. Mark Hyman described it, a “pegan” diet that takes the best of paleo and veganism and combines them. Lots of good protein, healthy fats, and veggies, with little sugar or grains.
Breakfasts pretty much always involve eggs. I learned the perfect hack for awesome scrambled eggs: crack eggs into blender, blend them until frothy, and bam, you’ve got perfect fluffy scrambled eggs. We’re also into fried eggs with sauteed greens or veggies plus a side of sugar-free bacon or some breakfast sausage. I’ve made breakfast casseroles full of veggies, and also omelets full of veggies. A particularly decadent topping for scrambled eggs? Crisped proscuitto! Sometimes we have hash browns, because we’ve been sort of using potatoes as a crutch to get away from grains, but we’d like to eat those less often, too.
Coffee-wise, we’ve discovered we love black coffee. I also made cashew milk for the first time, and have been loving it in coffee as well.
Lunches are almost always giant salads. Mine always involve arugula and maybe some romaine for crunch, or some “cruciferous crunch” mix from Trader Joe’s that has kale, shaved brussels sprouts, and radiccio. I throw in tomatoes or cucumbers or peppers, add avocado, and then some chicken breast, leftover steak, or canned salmon or tuna. Usually I put almonds or pumpkin seeds on too. Dressings are usually homemade vinaigrettes. I truly love salads with lots of vinegary dressing, and don’t really see myself getting tired of them anytime soon. This is also basically what I did for lunch before all our big changes. Leafy, crunchy, bitter, salty things are my fave. If I don’t have a salad, I warm up some leftovers.
Kid lunch note: I still pack sandwiches on Dave’s Killer Bread. Sometimes they get chicken noodle soup in thermoses. We’re not making the kids be completely grain free.
Snacks! I’ve discovered I like a simple smoothie made of frozen berries, kale, coconut milk, almond milk, flax seeds, and almond butter. Berries are super good for you, and I don’t eat them (or fruit really) very often. We’re also into beef sticks, these little fruit and nut rounds from Trader Joe’s that are either just apricots and cashews or dates/cashews/cacao. Homemade kale chips are a fave, but I will eat an entire massive bag of kale turned into kale chips in one sitting. Jon loves to snack on plain nuts. My late night love is just a giant bowl of arugula with lemon juice, olive oil, salt, and pepper, and I’m also obsessed with pickles and olives. We’ve also been going through honeycrisp apples, with or without almond or cashew butter, like whoa. Guacamole with plantain chips or gluten free tortilla chips is a forever fave.
Dinners! Here I’ll share some recipes we’ve really liked. I must say, the kiddos have really enjoyed this change and have been eating more dinner than they usually do. Very rarely I make them a side of rice or pasta to round out their meals. Below are embedded pins from Pinterest, so if you don’t see them in your RSS reader, click through.
There’s a zillion more recipes if you click through to that “What the Heck Should I Eat” pinboard. Any questions?