All posts by James Stella

The Alpha in your Omega!

Over the years we have been hit up by just about every supplement company on the planet! For me specifically I have not been a fan of too much supplementation. The few exceptions are Omega 3 Fish Oil and a high quality protein. Personally I enjoy Stronger Faster Healthier products.

We just restocked and I have started taking it daily and the difference is pretty profound when it comes to my aches and soreness but the blood work will be my biggest indicator in a few months of the benefits I am receiving from recommitting to taking it on a regular basis.

Here is Dr. Barry Sears of The Zone diet fame but one of the foremost leaders and experts of Omega 3 fish oil benefits.

Is it time to eat?

Since we started almost 12 years ago the resources for recipes and quality of information to pull from has grown substantially.

 

Here is a Egg-cellent  recipe and a link to over 400 recipes from Paleo Eats to choose from.

Egg salad is one of the traditional salads that’s rich in protein and full of flavor. It is usually mixed with seasonings in the form of herbs and spices. Traditionally made of chopped hard-boiled eggs, mustard, minced celery and onion, paprika, salt, black pepper, and a good amount of mayonnaise. Egg salads are often used as a sandwich filling. It is also used as a topping on green salad.

Putting a twist on our favorite egg salad, we used avocados instead of mayonnaise. Aside from the fact that it is tastier than mayonnaise, Avocados are good source of potassium, lutein, folate, Vitamin C, Vitamin E and dietary fiber, loaded with heart-healthy monounsaturated fatty acids, the omega 3 fatty acids.
This is a great lunchtime lunchbox recipe and an awesome way to start your day. Make it in the morning and enjoy a healthy, delicious breakfast or lunch. It’s also perfect for a paleo brunch. This is a fantastic paleo alternative to traditional egg salad.

You’ll be surprised at how easy it is to make versus how delicious it is. Add some spice with a pinch of cayenne.

 

Avocado Egg Salad

Avocado Egg Salad

 Course Appetizer, Breakfast, Salad, Snack
 Cuisine Paleo, Primal
 Total Time 5 minutes
 Servings 1
 Calories 224 kcal

Ingredients

  • 1 Egg (Hard-boiled)
  • 1/2 Avocado (diced
  • 2 slices bacon (crumbled)
  • Juice from ½ a lemon
  • Sea salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Slightly mash the avocado.
  2. Drizzle with lemon juice.
  3. Dice the hard-boiled egg and add it to the avocado.
  4. Add the bacon, mix gently to combine.
  5. Season with sea salt and black pepper.
  6. Serve immediately.
Nutrition Facts
Avocado Egg Salad
Amount Per Serving
Calories 224Calories from Fat 162
% Daily Value*
Total Fat 18g28%
Saturated Fat 4g20%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 194mg65%
Sodium 307mg13%
Potassium 470mg13%
Total Carbohydrates 7g2%
Dietary Fiber 5g20%
Sugars 1g
Protein 10g20%
Vitamin A2%
Vitamin C17%
Calcium4%
Iron8%
* Percent Daily Values are based on a 2000 calorie diet.

Paleo Bang Bang Shrimp Tacos

Ingredients-Bang Bang Sauce

 

1/3 Cup Mayonnaise

2 Tablespoons Sweet Chili Sauce (recipe below).

2 Tablespoons Siracha

 

Sweet Chili Sauce

3.5 Tablespoons White Wine Vinegar

2 Tablespoons Water

1.5 Tablespoons Honey

1 Clove Garlic-minced

1 Teaspoon Chili Flakes

1/2 Teaspoon Cayenne

Pinch of Salt

 

Tortillas

2 Eggs

2/3 Cup Water

1 Cup Tapioca Flour

1/4 Cup Coconut Flour

1/4 TSP Salt

 

Tacos

1 LB Shrimp, peeled

2 TBSP Tapioca Flour

1/3 Cup Coconut Oil-for frying

1 Cup Nappa Cabbage-shredded

1/2 Cup Red Cabbage-shredded

1/2 Cup Minced Cilantro

2 Green Onions-sliced

2 TBSP Olive Oil

1 TBSP White Wine Vinegar

1/2 TBSP Honey

Pinch of Salt

 

Instructions

  1. To make the sweet chili sauce you combine all ingredients in a small saucepan. Over medium heat. Bring to a boil and reduce to a simmer until thickened. Let cool, then mix with the mayonnaise and Siraracha.
  2. In a large bowl combine the shredded Napa cabbage, shredded red cabbage, minced cilantro, and green onions. Toss with the 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1/2 tablespoon honey and a pinch of salt. Set aside.
  3. To make the tortillas combine all ingredients in a medium mixing bowl and whisk until smooth Heat a cast iron skillet over a high heat and add a bit of coconut oil or butter to the pan. Pour in 1/5 of the batter at a time and spread into about a 6 “ circle. Allow to cook 1-2 minutes then flip and cook another 1-2 minutes. The tortillas should be soft and foldable, but golden brown. Repeat until you have 5 tortillas and set aside.
  4. Heat a large skillet over high heat and melt the coconut oil. Toss shrimp with tapioca until covered and place in skillet. Fry 2 minutes until golden, flip and fry another 2-3 minutes until cooked through and crispy. Toss with Bang Bang sauce.

5. To assemble, place slaw in tortilla and top with shrimp. Drizzle Siraracha if desired.

Cheesy Pesto Chicken and Veggie Stuffed Spaghetti Squash

 

 

Ingredients

 

2 Medium Small Spaghetti Squash

2 Chicken Breasts

1/2 Cup Pesto, Extra to Taste

1/2 Cup Fresh Baby Spinach, Torn/Chopped

1 Extra Large Carrot, Shredded

1 Medium Red Ball Pepper, Chopped

Salt and Pepper to Taste

8 OZ Shredded Cheese

1-2 TBSP Fresh Parsley to Garnish

 

Instructions

 

  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a bit.
  3. Next, grab a lipped baking sheet or a rimmed baking dish.
  4. To prevent sticking, rub the cut side of the squash with a teeny bit of olive oil (avocado oil) or place a little water inside the pan.
  5. Place inside a baking dish, lined baking sheet and roast face down for 30-40 minutes, or until tender and easily pierced with a fork. (Cooking time will vary a bit depending on the size of your squash.)
  6. While the squash roast, cook chicken via your favorite method. (Chop chicken into bite sized pieces and toss with pesto. Set aside.)
  7. In a small pot, heat a drizzle of olive oil to medium-high heat and sauté your bell pepper and carrot for a few minutes until tender. Next add the spinach and pesto chicken and stir to wilt the spinach. Season with salt and pepper to taste.
  8. Next, add your cheese to the hot mixture. Mix a little over half the cheese in with the chicken and veggies and save the rest for the topping.
  9. To stuff the squash you can pile on your pesto chicken and veggies or shred the squash and place it on top.
  10. Top the rest of your grated cheese and cover the dish in foil, leaving a little room at the top.
  11. Bake at 350 degrees F. for around 20-30 minutes or until hot and bubbly.

Garnish with parsley flakes and enjoy!