Finally, a paleo cracker! I might just have to give these try… just need to sub the grapeseed oil for coconut oil…

Reviews forthcoming.

http://www.elanaspantry.com/vegan-almond-pulp-crackers/  

Eating meals out when you’re on the paleo diet has been one of the trickiest things to tackle. Higher-end restaurants will offer lots of entrees that have nice meats, veggies and usually a carb, and they’re happy to swap the carb for more veggies if you just ask. But the trouble is… I can’t afford $22-28/entree! I want a cheaper option for lunch, nites at the pub with friends, etc.

While none of these options are perfect, here are a few ideas that might do in a pinch:

• Chicken caesar salad. Most places have this on the menu, making it a standby.
• A Chef Salad or Cobb Salad.
• Any build-your-own-salad bar.
• Sashimi with gomae.
• Thai chicken satay with peanut sauce (opt). Ask for it on a bed of spinach instead of rice.
• Thai curry with chicken and extra vegetables, no rice. It’s a bit like a rich stew or soup this way. Delicious!
• BBQ- any smoked meat with coleslaw. Again, not perfect, but a good compromise. Bonus points for collard greens on the side.
• Hamburger without the bun and yam fries- when you just can’t get a burger and fries out of your head.
• Asian stirfrys, minus the rice.
• Look for cabbage chow mein at nicer Chinese restaurants, it uses shredded cabbage in place of noodles.
• Greek salad with panfried kalamari.
• Brazilian ridizio with salad bar (It’s all-you-can-eat meat on swords. No joke.)
• Take-out indian curry with homemade cauliflower rice (just pulse raw cauliflower in a food processor until grainy like rice, then fry in a bit of oil- it’s delicious!)
• Kebabs

All I can say is, thank god for celiacs and gluten sensitivities (?) I’m astounded at how accommodating and seemingly common it is for cheap restaurants to get no-carb requests.

What do you do?

Wow, it’s been a while since I’ve documented!

I hit a plateau around the end of September and couldn’t budge past 10 lbs of weight loss, but kept to it and gave myself a break for the thanksgiving weekend. Got right back on paleo after, and low and behold, I’m down another 2 lbs.

Does giving yourself a little break every now and then help your body with weight loss?

Anyways, onwards and upwards! People are starting to notice my weight loss and I may have actually drop down a dress size.

Paleo is the way to go-go-go!

livelaughaloha:

Oooh! Must find… thanks!

My weight loss seems to have plateaued a bit and my body is stabilizing on this diet. It seems we’re used to things now and it’s all old hat already! I haven’t budged on the scales in a few days.

Now, I also haven’t been able to ride my bike for about a week due to bad weather, so no doubt that has an effect on the slowing weight loss (less calories burned/day). Having said that, I’m ok with a slower weight loss to avoid having saggy skin in the end, so it’s all good.

My mom is now following the paleo diet after hearing me talk about it and she’s in the throes of week 1.  Go mom!

Not much longer now until I reach my 30 days strict paleo commitment, and darned if I’m not feeling the need to have a cheat day soon.  Also, there’s thanksgiving day in Canada in a couple weeks so I think I’m going to call that my cheat day!

Woot!

I’ve been following a paleo diet plan for a few weeks now but my boyfriend and I both had a wicked craving for curry last night, so I brushed off my trusty recipe and made a few very small adjustments to make it totally paleo-friendly. The addition of coconut oil actually made it even better and this is now the best curry EVER.

Enjoy responsibly.

Sara’s chicken tika

Over medium-high heat in a large skillet, melt:

• 2 Tbsp coconut oil.

Add:

• 1 tsp whole cumin seeds
• 1 tsp whole coriander seeds
• 2 whole cloves
• 2 whole green cardamom pods
• 2 inch piece whole cinnamon

Gently saute until sizzling and the seeds start to pop. Add:

• 1/2 cup pataks vindaloo or tika curry paste

Gently saute until fragrant, well combined and the flavours start “coming together.” Add:

• 1 yellow onion, diced fine

Saute 3 mins until the onion begins to clear. Add:

• 1 thumb-sized piece of fresh ginger, finely chopped
• 1 tsp dried chili flakes
• The diced stalks from 1 bunch cilantro (pick the leaves off and set aside, dice the stems and add that to the fry pan)

Continue to saute until combined, the flavours come together and the onion is lightly golden. Add:

• 2 free range chicken breasts, sliced into 1/4 inch pieces

Stir to incorporate and coat the chicken for about 1 minute, then add:

• 1- 14 oz can coconut milk
• 2 cups diced tomatoes (beefsteak are extra amazing)
• Fill the empty tin can up with water and add to the pan

Stir. Bring to a boil, then turn down and simmer for at least 20-30 minutes with the lid on. Check the curry- when the flavours are rich, mellowed and yet still intense, take the lid off and continue to simmer to your desired consistency- stirring frequently to avoid sticking.

When ready, serve on a bed of cauliflower rice with cilantro and a handful of sliced almonds.

To make Cauliflower Rice:

Chop up a head of cauliflower. Working in batches, pulse in a food processor until mealy like rice. Fry in batches in a second fry pan with a bit of coconut oil until golden. You can add additional spices as you see fit- try garlic and turmeric for this dish, or let the curry take centre stage. No need to overshadow things!