My main achievement thus far in renewing my stewardship of this God – made and God- given body has been in more consistent prayer. Secondly, I have gotten back to getting up early and walking. So far, I have taken the kids and dog with me and we have walked 1.7 miles each morning since my recommitment to health/good stewardship. And we skated an hour and a half today (not the dog, just the kids and I). So I feel healthier. In addition, I am back to my strictly modified paleo nutrition plan. Those three things in addition to my healing and I feel more energetic already. Super excited about each day and living it. So praise God! I am richly blessed! 😄 ❤
This was super easy and inexpensive and filled me up. Rare to eat paleo meal for under $5. Here it is:
1 can salt- free chicken or tuna in water
1 can salt – free diced tomatoes, drained
1 can salt – free pees (or green beans if you are eliminating peas still)
1/2 onion chopped and lightly sautéed in olive oil
Splash of red wine vinegar
Splash of poppy seed vinegarette dressing (rare find to fit Paleo criteria, but optional- I have made it without this)
Drizzle of blue agave
Seasoning (I used Himalayan sea salt, pepper, Italian seasoning and garlic powder- a couple shakes each)
Mix and enjoy. Serve warmed up or cold. I refrigerated it and ate it cold over two meals and actually like it more than warm, but that is just my preference.
Canned veggies save money and work for Paleo nutrition lifestyles if you can find thrm salt-free.
[I personally found salt-free veggies at our Winn Dixie (chain grocery store) in central Florida but not at our Publix (another chain grocery store), fyi.]❤
1 big stalk brocolli florets, chopped
1 medium onion, chopped or sliced
2 cloves garlic, chopped
1 can salt-free chicken
1 avacado, chopped and core removed
1 carrot, peeled and sliced
1 Roma tomato, chopped
1 c. Mushrooms
Seasoning to taste preference- I used red pepper, black pepper, Himalayan sea salt, drizzle of agave nectar, paprika, parsley flakes, sage
Start with skillet with water a drizzle olive oil. Add onions then in this order as you chop: garlic, broccoli, carrots, tomatoes, mushrooms, seasoning, egg, chicken and avacado. Mix and serve. It is delicious and makes enough for 3 days. Yummy. Enjoy!❤
Butternut Squash was definitively in the garden of Eden, God’s very great treat to us. It is full of flavor and brimming with health and just perfection. And here is how to cook it.
350° F. oven
Cut the butternut squash in half longways (the hardest part) with a huge really sharp knife or machete if you have one. (Great visual there)
Place the halves face up in a 9″x9″ pan.
Using a spoon, scoop out the seeds and strings from the squash halves and discard (or dry to try planting).
Use sharp knife to poke some holes in the flesh of the squash, not going through the skin.
Fill the pan with water up to half the height of the squash.
Drizzle agave nectar and sprinkle as desired with Himalayan sea salt and black pepper.
Cover the pan with foil or lid.
Bake about an hour or until fork goes into a soft squash.
Scoop out the squash from the skin and serve. I get about 3 heavenly servings to use from a medium sized squash.
Enjoy your treat from God!😄❤
So, I had a sweet tooth finally. I believe it is a hormonal thing, but nonetheless after losing 30 pounds, I thought I would try to make cookies. And since there was a shocking lack of chocolate in any Paleo recipe, I created my own. And my daughter (not Paleo) loved the heart ones, so these are kid approved, and they hit the spot for me so I am happy. And my very picky husband liked them also. Wow.
1 1/2 c. flax seeds, ground finely
1 c. pecans, ground
1 c. organic coconut palm sugar
2 t. vanilla
1/2 c. dark chocolate cocoa powder
1/2 c. olive oil
1 banana, mashed
1/8 c. agave nectar
1 t. baking soda
1/2 t. cinnamon
1/4 t. Himalayan sea salt
Preheat oven to 350° F.
Mix all ingredients above.
Olive oil spray muffin cups tin. Place 1-2 T. in each cup. Bake 16 minutes or until toothpick comes out clean.