lucys1225 Member

I make a roasted vegetable zucchini, peppers, broccoli, cauliflower, spinach and asparagus) and egg casserole and top it with shredded chicken, kimchi and salsa.

I have a huge "mexican" chicken and vegetable soup. I've had it everyday for months, never get tired of it. I don't track so cant give you the macros or calorie count.

I was told to avoid gluten and RAW cruciferous vegetables.

Not an answer to your question but, I tried Cali'flour pizza crusts and the are great. Much easier than making them as I have done in the past. https://www.califlourfoods.com/

paleomg.com has some good ones.

I used to eat the Enlightened broad beans often until I found out that they are from China. If you don't mind that, they are very good. I love Siete chips.

These are some of my family's favorites: https://www.pressurecookingtoday.com/pressure-cooker-mongolian-beef/ https://callhimyeschef.com/2013/02/19/carnitas-under-pressure/ https://www.skinnytaste.com/carne-guisada-latin-beef-stew/

Breakfast - Roasted vegetable casserole topped with shredded chicken, salsa and kimchi. Snack - Cauliflower rice with shredded chicken Lunch - Chipotle chicken and vegetable soup Dinner - Curry chicken over zoodles.

Penzey's makes a lot of salt free seasonings.

The mainstays of my diet were carbs (pizza, cereal, bread, etc.) and some candy. For, at least, the past 5 or so years I haven't had (except on rare occasions) any grains or foods with added sugar. So, I pretty much gave up everything I used to eat.

This is my favorite 2 lbs boneless chicken breasts (I use three) 1 ½ cups chopped red onion 1 ¼ cups chopped red bell pepper ¾ cup chicken stock ¼ cup chopped cilantro 1 Tbsp Cumin 2 Tbsp chopped chipotle chile in adobo (I add more) 6 cloves of garlic, roughly chopped 2 (28oz) fire roasted tomatoes 1 (4 oz) chopped green…

I have one and use it all the time for stews, soups and braised meats. I prefer it over the slow cooker simply because it takes less time, especially for broth. I too have never used the slow cooker function on it.

Have you looked at skinnytaste.com? She has a lot of great, family friendly meals.

Yes! I love mine. I have one for olive oil and for avocado oil.

I make stuffed mini peppers. I make shredded pork, chicken and beef ones. I top them with either cheese or almond cheese (depending on who I am making them for), cilantro and pickled jalapeno. They're like mini pepper nachos.

I have been taking Vital Proteins Collagen Peptides for a long time and have never experienced anything like that.

I use non-stick and spray with a little avocado oil.

I put chicken with salsa in the crockpot for 4 hours and it's perfect. Shreds very easily and not dry at all.

I am not a salad eater but I make them for my husband to bring for lunch. I cut up enough vegetables and lettuce to last a few days and make the protein for the week on Sunday. I store everything individually and assemble them in the morning. I have small containers that I put the dressing in so that he can pour it on when…

I get my meat from a local farm and butcher box. On Thursdays I look through the freezer and see what meat I feel like eating and decide the preparation. On Saturdays, I go the the store to get all the things I need, usually just vegetables. Since I don't buy my meat at the grocery store, sales don't mean too much to me. I…

Roasted vegetable and egg casserole topped with salsa, kimchi and shredded cheese. I've had that for breakfast for years.

I will preface this by saying I am neither vegan nor vegetarian. However, for many, many years, I have eaten differently than the rest of my family and they never understood it. I just always reminded myself the reasons why I chose to eat this way and remember how good I feel when doing so. After a receiving pretty bad…

I make a roasted vegetable (zucchini, red peppers, spinach, asparagus, broccoli, cauliflower and leeks) and egg casserole, sometimes just egg whites and other times whole eggs. I top that with shredded chicken and kimchi.

Breakfast - Roasted vegetable and egg casserole topped with shredded chicken and kimchi Snack - Cauliflower rice with chicken Lunch - "Mexican" chicken and vegetable soup Dinner - Blackened flounder stuffed with crab over zoodles and creole sauce.

Top three are my Instant Pot, Blendtec blender and spiralizer.

These are my favorites https://www.allergyfreealaska.com/2012/12/06/guilt-free-pecan-pie-cookies/

Breakfast: Roasted vegetable and egg casserole topped with kimchi and shredded chicken Snack: "Mexican" cauliflower rice Lunch: "Mexican" chicken and vegetable soup Dinner: Carnitas over zoodles with salsa verde

Munchkins are donut holes from Dunkin Donuts and pull apart cookie dough is refrigerated cookie dough that you pull apart and bake...or eat raw :)

I definitely agree! I do a lot of batch cooking and freezing on the weekends. Vegetables, for the most part, I make daily, but the protein is cooked over the weekend in either my Instant Pot or slow cooker.

I think giving it a try is a good idea! Many people have great results with it, not just for weight loss but with their overall health. Since there's so many interpretations of Paleo, you can start strict and adjust to what works for you. Good luck!