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.
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.
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.
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.
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.
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.
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.
Next, grab a lipped baking sheet or a rimmed baking dish.
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.
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.)
While the squash roast, cook chicken via your favorite method. (Chop chicken into bite sized pieces and toss with pesto. Set aside.)
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.
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.
To stuff the squash you can pile on your pesto chicken and veggies or shred the squash and place it on top.
Top the rest of your grated cheese and cover the dish in foil, leaving a little room at the top.
Bake at 350 degrees F. for around 20-30 minutes or until hot and bubbly.