Chicken with mushroom sauce

Ingredients

4 boneless, skinless chicken breasts;

1 medium shallot, minced;

1 cup of mushrooms, thinly sliced;

2 tbsp. fresh chives, minced;

½ cup of chicken stock;

4 tbsp. full-fat coconut milk;

1 tbsp. extra-virgin olive oil;

Sea salt and freshly ground black pepper to taste;

Preparation

Preheat your oven to 350 F.

Place the chicken breast in a casserole dish and bake for 30 to 40 minutes.

When the chicken is almost done, heat the oil in a skillet over a medium heat.

Add the shallots to the skillet and cook about 30 seconds, then add the mushrooms and cook until tender, about 2 to 3 minutes.

Pour in the broth and cook for around 2 minutes.

Stir in the coconut milk and chives. Bring to a simmer and cook for 1 minute.

Once the chicken is done, cover it with the mushroom sauce and serve.

All American 5K 2013

I ran this on my own, first time ever.  It was in the 70s and very humid/raining, but I got a really good time.  I did better than I thought I was doing, but now I really wish I could get under 30 mins!!!

Walk to Madrid

The SLU Walk to Madrid program started on Monday. I am the team captain again this year. I usually do pretty well with increasing how much I walk when I'm doing this program and it's the first step that got me trying to increase my exercise in general.

I decided that I'd take this 8 week period to try to exercise regularly and eat correctly.  However, I forgot about the fact that we have 2 birthdays this week and Greta will be leaving on Sunday.  After eating terribly last night (Maggie's birthday) I realized I hadn't posted any pictures of paleo meals I have made recently.

I made this shrimp the other weekend.  We were going to barbecue it, but it started pouring with rain so I had to cook it on the stove.  Surprisingly, everyone loved it and ate all of it!!!

Ben has been asking me to make his favourite dinner for quite a while.  He loves it, but Maggie hates it!!!

I made this zucchini salad for a barbecue for the exchange students.  It was great, I will definitely make it again

These paleo deviled eggs are delicious!!!

This mango curry is one of my favourite things to eat-I bought some mangoes at the Soulard farmers' market just so I could make it

After all the clean eating, Maggie wanted pizza and my chocolate cake for dinner.  So much for my intentions to eat well all week....

BBQ shrimp recipe

Ingredients

1 lb. shrimp, peeled and deveined

½ cup green onions, chopped

1 cup romaine lettuce, chopped

¼ cup avocado, diced

1 big tomato, diced

¼ cup fresh cilantro, minced

Spicy Vinaigrette

3 tbsp.  extra-virgin olive oil

¼ cup lime juice

2 tsp. garlic, minced

1 tsp. ground cumin

2 tsp. of your favorite hot sauce

Sea salt and freshly ground black pepper to taste

Preparation

Preheat your grill to a medium-high heat.

In a bowl, combine all the ingredients for the vinaigrette and mix well.

Coat all the shrimp with 1 tablespoon of the vinaigrette, and place on the grill. If you skewer the shrimp before grilling them, they’ll be easier to handle, but it’s not required that you do so. Cook for 6 to 8 minutes, turning them once. Remove from the grill and set aside.

In a salad bowl, add all the ingredients except for the cooked shrimp. Add the remaining vinaigrette and toss gently.

Serve the shrimp on top of the salad with some fresh homemade guacamole if desired.

Avocado, cucumber and mango salad

Ingredients:

1 cucumber cut into cubes;

1 avocado cut into cubes;

1 mango cut into cubes;

¼ cup fresh cilantro, minced;

Simple Vinaigrette:

3 tbsp. fish sauce

The zest and juice of one lime

1 tbsp. extra virgin olive oil

1 tsp. white wine vinegar

Sea salt and freshly ground black pepper to taste

Preparation:

In a bowl, combine all the ingredients for the vinaigrette and season to taste with sea salt and freshly ground black pepper.

Add the cucumber, the avocado, the mango and the cilantro to the bowl, and toss gently until everything is well coated with the vinaigrette and serve.

Another post about kid's lunch ideas

I really need to try to get the kids back to eating better
http://www.ourpaleolife.com/2013/03/kids-paleo-lunches/

Pork and Apple for the Grill

Copied from http://paleodietlifestyle.com/pork-and-apple-skewers/

Ingredients

• 1 ½ lb. boneless pork loin, cut into 1-to2 -inch cubes;
• 1 green apple cut into 1-inch cubes, (skin on);
• 1 large red onion, cut into 1-inch cubes;
• The juice from 1 medium sized orange;
• 2 tbsp. extra-virgin olive oil;
• 1/3 cup balsamic vinegar;
• 4 garlic cloves, smashed;
• ¼ cup raw honey; (optional)
• Sea salt and freshly ground black pepper to taste;
• 6-7 Bamboo skewers;

Preparation

1. In a non-metallic container (otherwise the metal will react with the acid in the marinade), combine the balsamic vinegar, olive oil, orange juice, garlic, and honey (if using any). Season to taste with sea salt and ground pepper.
2. Add the pork cubes to the marinade, and refrigerate for at least an hour.
3. Once the meat has finished marinating, heat up the BBQ to medium-high.
4. Skewer the meat with the green apples and the onions. Try to place the meat between the onion and the apple to give it extra flavor.
5. Season the skewers to taste with sea salt and black pepper, and place on the grill.
6. Cook each side for about 3 to 4 minutes (a total of 12-16 minutes).
7. Serve with a light summer salad. 

Sam grilled asparagus with it.  It was really good