Pick Me Up Off the Floor Chicken Salad

We survived South Sister!! It was cold, cloudy, windy, treacherous and glorious! We didn’t make it to the summit due to intense cloud cover (which burned off as soon as we got down, of course) but we get dang close! Personal victory was doing it all Paleo style!!

Here’s a summary of what I took to eat:

Dinner Saturday:

Turkey, bacon, tomatoes and avocado wrapped in red leaf lettuce

Organic Butternut Squash Soup

Breakfast Sunday:

Paleo Banana Bread, banana, almond butter  and hot coffee :0)

Snacks:

Apple, sweet potato (actually an amazing hiking food!)

Lunch on the mountain:

Albacore, tomatoes and a hard boiled egg

Dinner in Bend:

Salad with chicken, avocado, mango (not my idea) and cucumbers

Drive home:

Carrot Cake Lara Bar (iffy on the Paleo side because of raisins), cucumbers/carrots, zucchini hummus and beef jerky.

I had so much energy and felt so great! I noticed that even though we gained 5,000 feet in 6 miles, my soreness was like a 1 on a 10 scale!! I’m thanking the Paleo lifestyle for that!!

Woohoo!

So, after having my butt handed to me @ Crossfit this morning and spending almost 5 minutes on the floor gasping for air, I was suuuper hungry and wanting something to help my poor muscles recover! And this is what I came up with!! I hope you love it is as much as I do!!

Pick Me Up Off the Floor Chicken Salad

Ingredients:

Leftover Kale Salad (If you don’t have any, chop up some veggies and kale and mix together)

Chicken Breast (I like to saute mine in 1 inch of water for about 4-5 minutes on each side)

1 heaping tablespoon Nutritional Yeast (or more if you like it cheezey!)

2-3 teaspoons red curry powder, to taste

1-2 tablespoons olive/coconut oil (omit if using leftover kale salad)

Directions:

Cook chicken (bake, saute, grill) and cut into strips. Add to kale salad. Add nutritional yeast and red curry powder (and oil if using fresh veggies) and mix thoroughly. Put on your plate and dive in!! (The heat of the chicken help soften the kale a bit, which I like).

I added a cooked sweet potato too. They are so easy to make fast!! Wash (I leave the skin on) and poke with a fork a few times. Wrap in a paper towel and microwave for 2.5 minutes. I like to wrap mine in tin foil after to let it cook a little more. Just be careful not to do it too long or you will end up with a flat, dry lump.

The health benefits of sweet potatoes are numerous to be sure! Though the primary nutrient in a sweet potato is carbohydrate, they are also good sources of fiber, beta carotene (vitamin A), vitamin C, and vitamin B6 — and despite being primarily carbohydrate, some studies have shown that sweet potatoes can help stabilize blood sugar levels and lower insulin resistance.  They are high in fiber and have a lower glycemic index rating (50).

Research has also shown that phytonutrients in sweet potatoes may be able to help lower the potential health risk posed by heavy metals and free radicals.  This is helpful not only for digestive tract problems like irritable bowel syndrome and ulcerative colitis, but also for anyone who wants to reduce the potential risk posed by heavy metal residues (like mercury) in their diet.  Other benefits of sweet potatoes may include anti-inflammatory effects.

Have an amazing day!!

Roasted Garlic Tomatoes

This week we’re house-sitting for my inlaws. It’s been glorious having AC on the hottest week of the year! This has allowed me to use the oven where as at our house, Tim might have thrown a bit of a fit. Outside, our inlaws have a huge tomato plants that has yielded tons of yummy fresh tomatoes.

Tomatoes are also a really healthy fruit (yup, fruit!).

Inspired by a post I saw for Roasted Tomato Basil Pesto (which I made last night and was not a huge fan of), I decided to share the best part of the recipe with you- the roasted part! You might want to save this project for later in the evening as it requires your oven to be on for about an hour and a half- yikes!

Roasted Garlic Tomatoes

Ingredients:

8-9 fresh tomatoes (heirloom would be incredible if you can afford it!)

Extra Virgin Olive Oil (I like to use my Misto to cut down on excess oil)

Garlic Powder, Fresh ground pepper and sea salt

Directions:

Pre-heat oven to 400 and spray a baking sheet.

Wash and cut tomatoes lengthwise and remove stems. Place on the pan and spritz with olive oil. Then, sprinkle as much of the seasonings as you want!!

Bake for an hour and forty minutes, keeping a close eye for the last 10. Remove from heat and enjoy right then or use them to top pasta, chicken or fish! Yumm!!

Enjoy this delicious treat while you still can!!

Most Incredible Broccoli Leek Salad!

So…I have never been creative. Shocker, I know. I don’t know how to bake or cook without a recipe (sometimes even with!) However, that has never stopped me from trying to create delicious healthy dishes that my husband will enjoy.

4 years ago, Tim lived on Taco Bell. There was one literally around the corner from his house, so it’s understandable that a house full of guys would want to indulge in Fourth Meal- a lot. And, it’s cheap. I don’t blame him for this, but it is something I am wary of.

My first quest in dating Tim was to lure him to the dark side :0) I would spend hours trying to make healthy meals, but still not grasping the concept of “less is more”. Slowly but surely, the fast food ventures slowed! Now, that I have him hostage, he is subjected to every kind of creation I come up with. Quinoa Cookies. Egg White Omletts. Turkey Bacon. Kale Chips. All these things so amazing to me, but scared him silly!

As I have delved into the world of vegetables, I have been amazed at the million combinations of recipes that there are!! This, my friends, is one such dish that came straight from the brain of me, Kim Ludeman. I hope you enjoy this dinner dish as much as I do!! (If I could only stop eating it for five minutes so I can finish typing this!) It is filled with fiber and protein, and is grainless but could be added to whole wheat spiral noodles, barley or of course, quinoa :0)

Most Incredible Broccoli Leek Salad

Ingredients:

1 Leek (washed, root and green tops trimmed off, split in half and chopped into little horseshoes)

1 Tablespoon olive oil

2 crowns broccoli, chopped (I cheated and used Trader Joes pre-cut)

1.5 cup “soycatash” mix (this can be any veggies really- think chopped peppers, corn- I would recommend a frozen bag mix)

10 oz chicken breast, cooked and cubed

Sauce Ingredients:

.5 cup edamame (You could use cashews/chickpeas)

1/4 cup nutritional yeast

1/2 teaspoon garlic powder (or go nuts and use a clove or two)

1/2 teaspoon onion powder

1/8 teaspoon red pepper flakes (cayenne for a kick!)

2 Tablespoons lemon juice

1/4 cup Almond Breeze (or soy milk/water)- Add more as needed.

1/4 teaspoon sea salt

Pepper to taste

Directions:

Add olive oil to large pan and heat up. Add in cut leeks and saute for a minute or two, until warm. Add 1 cup water and all veggies. Steam for about 10 minutes, covered. Drain cooked veggies, but save “broth” to cook the chicken in! Cook chicken for about 9-10 minutes and cut into cubes.

Sauce directions: Add all ingredients into blender/food processor/Magic Bullet and process until nice and creamy :0) Add to veggies and chicken and stir until coated. Add salt and pepper to taste. You can serve this warm or cold. Delicious!!!

Have you ever come up with your very own recipe?? If so, what is it and what inspired you??

Happy Scheming!

Kim