MY RESOLUTION FOR 2014 IS NO!

In 2014 I will proudly continue to say NO.

No, to making an unrealistic New Year's resolution that falls by the way side.  

No to detoxing or 21 days this or that

No to cleanses

No to juices

No to diets

No to weighing

No to measuring

No to counting

No to protein powders

No to meal supplements

No to gimmicks

No to restricting

No to self criticism

I tried making "New Years Resolutions' every year for 7 years or more! And guess what? They dont work.

I realized that if I was still saying things like "as soon as Christmas is over, I will start".....I was not ready to change my life forever.

What defines me is not my body shape, my weight, or my hair colour....

What defines me is how my children view me as a mother, how my husband views me as a wife and how I view myself as a human being. 

Taking the first step towards self healing was difficult, emotional, trying and yet so rewarding!  

JOIN ME IN 2014 BY SAYING NO!

What I will continue to do, or do more often in 2014.......

Smile more often

Love myself

Wont sweat the small stuff

Be proud of my accomplishments

Appreciate the little things

Perform small random acts of kindness

Stop trying to please everyone

Be a supportive, loving wife

Spend more quality time with my kids

Be a good friend

My CrossFit and Paleo/Primal Cure

My Dad gave me the best advice just before he passed away from Cancer at the age of 51 in 2005.

He said each day was a gift and not a given right. Leave no stone unturned, leave your fears behind and take the path less traveled. 

 

These words would change my life forever. 

Getting married then divorced, owning a home and having a child all by the age of 20, while putting myself through post secondary education and working 2 minimum wage jobs,  set the standard for the level of work ethic that would be required of me if I had any hope of succeeding in life! 

I gained 100lbs when pregnant with my first child.  This was devastating and only added to the stress of being a single mom.  We were poor, up to my eye balls in student loan debt and even though my daughter never went without,  we lived off of soup, potatoes, pasta and bread.  Unfortunately all of the things we could easily afford only made me fatter.

It took me 5 years after giving birth to child number one to finally get back to my pre-pregnancy weight of 130lbs.  

I have always taken the path less travelled, I think it has made me who I am today and perhaps it is why most people dont "get me".  

But looking back, every decision I have made has guided me to where I am today.  

A Paleo/Primal and Crossfit lifestyle has given me strength in so many aspects of my life!  

My Dad said "you always accomplish everything you set your mind to, school, career, family, sports".  But I didn't really see it until I started my new paleo lifestyle.  I would not have had the inner strength and confidence to undergo a bilateral mastectomy.   I would not have survived that ordeal with out the self confidence and strength from with in.  

In 2010 I thought I was on the right track, my training regimen included loads of circuit training, a diet that was zero carbohydrates, minimal protein and no fat. I was constantly hurt, falling sick and had no energy most days. I kept telling myself I was getting fit and strong as I could run, bike and spend an hour in the gym on machines lifting weights. 

Then one of my friends and coworkers introduced me to Crossfit/paleo and the world I knew came crashing down. 

I barely survived my first Crossfit workout which was all of 10 minutes long. It included swinging a  kettlebell (russians), followed by dead lifts, burpees, pushups and lunges.  The WOD is always different and keeps pushing me to my limit.  I am still learning all the Crossfit Lingo, I must admit it was pretty intimidating at first but with a great coach who is patient and motivating anyone can learn what wallballs and double unders are!

Following my first TRX boot camp class, I laid down on the women's change room floor light headed and dizzy.  I loved it!  I loved the feeling that something was kicking my ass!

From that moment on, in the middle of every Crossfit or TRX boot camp class, I would run to the washroom, stick my fingers down my throat and puke.  This alleviated my nausea and dizziness!

When describing this scene to friends later, and trying to convince them to join me and how amazing this feeling was, the only constant seemed to be that I should quit and that it can't be good for me. 

However I was hooked and over the following months, I immersed myself into this new lifestyle despite all the doubters and haters. The more I got into Crossfit, the greater the changes I started to see in my body and my strength.  My quads had definition, my collar bones appeared, my biceps and abs began to show! Yes thats right Abs! After 3 babies, 1 c-section and a severe motor vehicle accident,  I still had abs.

I was fundamentally strong! I could do anything! 

After spending 8 months working a long side a coach/trainer,  I have most of the skills and equipment I need to perform the WOD from home.   A TRX strap can be hooked to any door jam, tree limb or even the backyard swingset!
Kettle balls, dumbells, mat, bar, weights, medicine ball, step, and TRX strap go a long way. 

The move towards a no weighing, no counting, and no measuring paleo/primal food lifestyle had cured me of all previous obsessions or biases I may have had with food. The list of doubters in my life doubled when I started my primal lifestyle and I am constantly attacked for my food choices. 

I’ve tuned out the negative people in my life, replacing them with only positive encouragers. Their support and encouragement is what has kept me going through the transition from a low carb, low fat diet to a Paleo/Primal lifestyle.

With the move to the Paleo/Primal diet and Crossfit/TRX style training, I’m no longer tired, my energy levels are constant all day long.  I no longer wake up every Monday wishing for Friday. I have not been sick in a very long time and my quality of life is much better.  My last course of antibiotics was prescribed for a UTI 2 years ago.  

 

My running performance has improved almost effortlessly dropping 10 minutes off my 5k time. I can lift heavier than I have in my entire life from dead lifts to heavy front squats.  I have even joined a team of fellow colleagues and will be entering Toronto's Tough Mudder race in 2014.  

Most importantly I can garden for hours, swim, cliff jump at the cottage, hike, stand up paddle board, wakeboard, ski, play lacrosse, and skate with my family.  I can carry multiple large loads of laundry up and down 13 stairs without even breathing heavily.

The proof is always in the blood work!  I had blood work done recently to compare with my pre-crossfit/paleo/primal days. 

The changes are dramatic –  resting heart rate reduced, lower BP eliminiating the need for prescription drugs, doubled my HDL’s, huge drop in LDL’s, Triglycerides and blood sugar levels at an all time low, body fat down to 23% from 51%

I have chosen not so much to follow an organic food regimen but to eliminate toxins and carcinogens whenever possible.  I have chosen to purchase and prepare foods without nitrates, antibiotics, hormones, sulphites, soy, safflower, canola, and sunflower oils. 

I hope the changes that I have made for myself and my family are not only improving our health and lifestyle,  but are setting an example that my kids will pass down to their own.

Still Maintaining 13 months after starting Paleo

 

Still maintaining 17 months later

BEFORE
 

 

AFTER

 

 

PALEO ROASTED SWEET POTATOES WITH SAUSAGE GRAVY

Remember biscuits'n gravy!  Yum! 

Okay well being Canadian....I only remember having biscuits'n gravy as a child on our long drive to Florida.   We used to stop at the Cracker Barrel in every State from Buffalo, NY to Jacksonville, FL for biscuits'n gravy:)

I have been desperately trying to coax my husband and kids over to the dark side lol The paleo side!  They are meat lovers, gravy lovers and biscuit lovers.  So I tried to win them over with a paleo version of traditional biscuits'n gravy!

I succeeded! Yep thats right, the big man himself ate a full helping of my paleo "biscuits" n gravy!

INGREDIENTS:

3 Sweet Potatoes washed but not peeled

3 cups natural almond milk

2 cups breakfast pasture pork sausage casings removed

2 tbsp dried sage

2 garlic cloves minced

1/2 sweet onion diced

1 tbsp bacon fat

1tsp EVOO or coconut oil

1 cup chopped shitake mushrooms (discard stems)

1 cup organic beef broth

2 tbsp arrowroot pwd 

INSTRUCTIONS :

Wash 3 sweet potatoes and cut lengthwise

Brush sweet potatoes in olive oil (or coconut oil) and sprinkle with sea salt

Place potatoes flesh side down on cookie sheet and roast at 375 degrees for 40 minutes or until potatoes can be poked cleanly with a toothpick

While potatoes are cooking.....

Melt bacon fat in saucepan

Add onions, saute on low until onions are carmelized

Add garlic, crumbled pasture pork sausage and simmer until pork os cooked thoroughly (about 10mins)

Add sea salt, sage, mushrooms, almond milk and beef broth and simmer about 15 minutes then reduce to minimum heat.  Stir occasionaly.

When potatoes are finished cooking, mix the 2 tbsp of arrowroot powder with 2 tbsp of hot water and add to the sausage gravy and stir well.  It will thicken nicely! 

Serve the sausage gravy over the roasted sweet potatoes! 

You could also serve this gravy over paleo biscuits or regular potatoes or even spagetti squash!  

PALEO CRANBERRY BACON APPLE CHUTNEY

I am not big on your typical canned cranberries for Christmas.  But when I was grocery shopping Christmas eve day,  I couldnt resist this fresh bag of cranberries!   

I knew I could put something together:)

It turned out amazing! A little tart, a little salty, and a little sweet in every bite! 

I intended to use it as a garnish but ot was so good we used it as a side dish.

INGREDIENTS :

1 bag fresh cranberries
3/4 cup raw honey (could use maple syrup)
6 slices cooked crispy bacon
Zest of one orange
1 cored diced medium size apple (I used royal gala)
1 1/2 tsp cinamon
1tsp sea salt

INSTRUCTIONS :

Combine everything together in an oven safe dish preferably 8x8 and cover with aluminum foil.

Bake at 350 for 30-40 mins stiring once after 20 minutes.

Enjoy! 

PALEO SPICY MEATTY PUMPKIN CHILI

This hearty chili is so versatile that any type of meat or root vegetable could be used and it would taste great! 

I have been making a paleo version of regular beef chili for while now, sometimes using beef, sometimes using chicken and its always good but I wanted to do something a little different. 

This recipe uses rutabaga as well as pure organic pumpkin puree instead of tomato paste. 

Rutabaga is awesome because it absorbs all of the flavors and the spices in the dish.  You dont know how many people asked me what the white vegetable was in the chili, no one could figure it out because it doesnt taste like a rutabaga!

We like things HOT but you could definitely adjust the cayenne pepper and eliminate the red chilies if you like your chili less spicy.

INGREDIENTS:

1 small rutabaga about 2 1/2 cups diced
1 onion diced
1 cup organic pure pumpkin puree
2 cups organic tomato sauce, either canned or homemade
3 cups organic beef stock
1 cup sliced mushrooms
1lb grass fed ground beef
1/2 lb cooked pasture pork bacon or another type of clean bacon

3tbsp chili powder
2tbsp cayenne pepper
2 red or green chilies chopped
1tbsp garlic powder
1tbsp onion powder
1tbsp dried oregano
1tbsp dried cumin
1tbsp dried coriander
1tbsp sea salt

INSTRUCTIONS :

In a large sauce pan/pot cook the ground beef and drain/discard grease

Add the onions, diced rutabaga, beef stock and spices and cook on medium until rutabaga is just tender (about 15 minutes) stiring occasionally

Add the tomato sauce, pumpkin puree, chilies, mushrooms and bacon, stir well and simmer for 25 minutes

Add more sea salt if desired.  And if you find it to thick just add more beef stock.

Serve in a bowl garnished with cilantro, or avacodo or serve over nachos!

My photo is of the chili in a slow cooker simply because I took it to work for a potluck and I needed a way to keep it warm.  I am sure you could also make this chili using a slow cooker if desired.

PALEO OVERSTUFFED MUSHROOMS

Love mushrooms!  Love salmon! Put them together and.....delicious!

This is an easy recipe for salmon bacon spinach stuffed mushrooms.  They would make a great appetizer but I made them for breakfast!

They are grainfree, eggfree and can be dairyfree.
 

Three mushrooms were extremely filling and the left overs will heat up nicely for tomorrow's appetizer.

INGREDIENTS:

10 large white mushrooms stems removed and cleaned

2 cups fresh baby spinach

2 garlic cloves minced

1 diced shallot

6 slices bacon

Goat cheese (optional)

1 can of red sockeye salmon drained with bones and skin removed

Seasoning salt

1tsp dried dill

Course sea salt

Pepper

INSTRUCTIONS:

Preheat oven to 350 degrees

Cook the 6 slices of bacon and reserve about 2tbsp of the grease

Add the diced shallot and cook on low in the bacon fat until carmelized

Add the minced garlic and cook about 5 more minutes

Add the dill, seasoning salt (to taste), salmon and cook for 5 minutes

Add the fresh spinach and cook until wilted

Stir in the crumbled bacon

Add the crumbled goat cheese if desired, I used about 2 tablespoons

Sprinkle with course sea salt, and some black pepper

Scoop a generous amount of salmon mixture into your mushrooms and bake for 15 minutes.

THE PROOF IS IN THE BLOOD WORK, PALEO WORKS

There are no rules when it comes to eating healthy.  Make decisions based on what your body needs or doesnt need instead of what the diet critics say.

In my line of work you cant imagine how many patients have asked me to recommend or show them supplements such as calcium, Magnesium, iron, folic acid, and Vitamin D. 

Further investigation often resulted in determining that they never had blood work done, stool or saliva samples taken to determine if there was a deficiency.  

They are simply following the advice of a friend or a current fad.  They had no idea how things like calcium, magnesium and potassium could affect cardiac physiology or how excess Vitamin D might dangerously affect their creatinine level.

It really is scary!

I chose a paleo lifestyle for health reasons and therefore made the decision to eliminate certain food groups from my diet. 

After dieting and restricting myself from certain food  groups for years as an attempt to lose weight and being unsuccessful, I learned that I was taking the wrong approach.

Once I started eliminiating trigger foods for health reasons, I realized that my ideal lifestyle was essentially paleo. 

This is why my meal ideas will often contain ingredients such as goat cheese.  

I eliminated dairy because of how sick it made me not because of whether or not it is considered paleo.  I am a cheese lover, I really do miss it.  Goat cheese and Daiyo cheese donot cause me any adverse effects and therefore I choose to include them often when I cook. 

I really enjoy a plate of antipasto with goat cheese, olives, salami, and pickled beets.  I have been successful because I have never felt deprived and I have never felt healthier than I do now.

I don't purchase all organic vegetables, and I dont always use all natural foods without preservatives.   This is because I have a family of 6 and this lifestyle needs to be sustainable.  Ingredients must be affordable and easily accessible.  I am confident that the choices I have made for myself and my family will continue to improve our lives.  Actually the proof is in the blood work! 

2 years ago my doctor was going to prescribe me statin drugs because my cholesterol was 5.5 and my heart health risk assessment was 5.  My blood pressure was 145/110, my resting heart rate was 82 and my body fat % was 51.

I am extremly against statin drugs and there was no way that I was going accept this as the only option!

Today.....my heart health risk assessment is -1 , my blood pressure is 110/70 consistently,  my resting heart rate is 55 and my body fat % is 24.

The "paleo police" may not agree but it is working for me!

PALEO SWEET POTATO AND LEEK SOUP

Sweet potato and leeks! What a beautiful combination!

I just love root vegetable soup on a cold winter day!

Not only is this soup delicious but its dairy free, gluten free, and egg free.

INGREDIENTS:

3 Sweet Potatoes
1 Leek
2 Cloves Garlic
6 slices bacon
3 cups vegetable broth
200ml coconut milk
1 Tbsp Nutritional Yeast Flakes
Sea Salt

1tsp celery salt

1 tsp cumin

Pepper

INSTRUCTIONS:

Peel and chop the sweet potatoes

In a sauce pan, fry 6 slices of bacon

Remove the cooked bacon and leave the bacon grease in the sauce pan

Chop the leek, whites and light greens only and add to the saucepan

Add the garlic cloves and fry in the bacon grease until tender

Add sea salt, cumin and celery salt

Add 3 cups of vegetable broth ( I save my own veggie water and freeze it )

Add 200ml or 1/2 can coconut milk and nutritional yeast

Bring to a boil

Add the sweet potato

Continue to simmer for 30 minutes

Remove from heat and allow to cool

Add to food processor or blender and puree

Garnish with the crumbled bacon

PALEO BREAKFAST WRAPS

One thing I do really miss since starting Paleo are my wraps. 

There are many different recipes on the internet for homemade paleo tortillas and wraps but if you know me, then you know that I am not a baker! Flour of any kind,  rolling pins and eggs scare the crap outta me and I just dont have the courage to try any of them.

I am okay with cookies and squares, in fact I make the most delicious cookies you've ever tried!  According to my coworkers lol.  But pastry, flour, dough ahhhhh! 

So I decided to find an alternative and they turned out amazing!

I have been desperately trying to eat more starchy root vegetables in an attempt to gain back a few pounds.  So you will see some recipes appearing for root veggie soups as well! 

After I made my eggplant lasagna, I saved a few slices of the eggplant to use as wraps the next day.

INGREDIENTS :

3 Slices of eggplant

2tsp Avocado Oil

2 eggs

3 slices cooked bacon cut into halves (6pieces)

Fresh Dill

Goat Cheese (Optional)

Sea salt or Seasoning Salt (I use Cool Runnings All Purpose Natural Organic Seasoning Salt)

INSTRUCTIONS:

In a frying pan heat the oil and sprinkle the eggplant slices with seasonings or SeaSalt.

Fry the slices of eggplant flipping them often until they are golden brown on each side.

I like mine a little crispy (for that crunch texture) but not too crispy or they crumble when you are rolling them.

Set the eggplant slices aside on your plate

Next, in the same pan scramble the eggs with a few sprigs of fresh dill.  I usually dont have to add any more oil to the pan but you can if you want. I dont measure the dill, just start with about 3 sprigs. 

When the eggs are almost cooked through add in some crumbled goat cheese.  Again this is totally optional. 

And sprinkle a little more seasoning or sea salt.

Now add 2 pieces of bacon along with the some of the egg mixture to each slice of eggplant (pile everything on the widest part of the eggplant slice) and then roll it up!!

Thats it! Delicious breakfast wraps!

You could technically put anything in these wraps and it would taste great!

PALEO LEEK AND CELERIAC SOUP WITH TRUFFLE OIL

Celeriac happens to be the ugliest looking vegetable on the planet.  It is dirty and bumpy and weird.

But boy does it taste good!!

This soup is silky smooth and delicate tasting.  The daRosario 100% organic true truffle oil just finishes it off perfectly and gives it a flavour that makes it seem like this soup was created by a world class chef!

I buy my truffle oil from amazon, and only use the daRosario brand.  It is very expensive but honestly you only use 1/4 tsp in a bowl of soup.  One bottle lasts me 2 years, so it is well worth the money.  

Be careful of the typical grocery store truffle oil, it may contain sunflower oil or canola oil and/or other preservatives. 

This is the link to the deRosario website, but as I said you can purchase it from amazon.

http://www.darosario.com/USDA-100-Organic-Truffle-Oil/dp/B00BT7G476#.UqVKFSf8XqA

This soup is so easy to make and will impress your family or guests at your next dinner party!

INGREDIENTS :

Celeriac Root

1 leek

2 garlic cloves minced

1/4 cup grassfed butter

Sea salt

1/2 cup coconut milk

3 cups chicken stock

1 Tbsp nutritional yeast flakes

INSTRUCTIONS:

In a medium saucepan melt the butter

Chop the leek, whites and light green only and saute in the butter until soft

Add the minced garlic and saute

Peel and chop the celeriac root into small pieces and add to the pot

Add the chicken stock and simmer on low for 15 minutes

Add the coconut milk and simmer 15 more minutes or until celeriac is soft but not mushy.

Add the nutritional yeast flakes and stir well

Let cool and then transfer to a food processor or blender and puree.

Pour into serving bowls and garnish with a sprinkle of truffle oil.  About 1/4 teaspoon.

Enjoy!

Paleo Chicken Parmesan

Nothing beats a paleo version of an all time favorite coating and comfort food!

My husband and kids love my chicken Parmesan.   I use panko style breading seasoned with basil, oregano, garlic and onion powder and sea salt. 

I decided to find a way for me to enjoy chicken parmesan along with my family.

This recipe uses spagetti squash, and an awesome macadamia nut coating:)

INGREDIENTS:

3 Boneless chicken breasts

1 cup macadamia nuts

1tsp garlic powder

1tsp onion powder

1tsp basil

1tsp oregano

1tsp seasalt

Grassfed butter

1 spagetti squash

2 eggs

1tbsp grassfed butter

Homemade Pomodoro Sauce☆

INSTRUCTIONS:

Pierce the spaghetti squash many times with a knife

Microwave the whole spagetti squash on a microwave safe plate for 25 minutes then let cool

In a food processor combine the nuts, herbs, and spices and pulse until it resembles the consistency of bread crumbs and then pour into to a bowl

In a separate bowl wisk together 2 eggs

Preheat the oven to 400 degrees

In a frying pan melt 1tbsp grassfed butter on med high and ensure the pan is good and hot!

Dip each chicken breast in egg first then coat the chicken well in the macadamia nut crumbs.  Then add to the frying pan and cook until each side is golden brown. At this point you are only browning the coating on your chicken.  

Place each browned breast on a non-stick wire rack on a cookie sheet and cook for 40 minutes

Then cover each breast with  ☆homemade Pomodoro sauce and sprinkle with daiyo mozzarella cheese. (optional) Bake for 10 more minutes.

Remove spagetti squash from microwave, cut in half lengthwise and separate the guts and seeds from the good squash.

Pour some homemade Pomodoro sauce over the spagetti squash and top with chicken breast!

Add parmesan cheese, or goat cheese or daiyo mozzarella cheese if desired!

☆Please see my blog post sausage stuffed manicotti for my instructions on how to make Pomodoro Sauce. 

Can you tell which ones are my paleo macadamia nut coating and which ones are made with panko breading?

Bacon Wrapped Jalapeño Poppers

It's hard to believe that I can eat this good and maintain a healthy weight!

I love Sunday Night Football!  I love having all of my family together every Sunday to enjoy good food and cheer on the gorgeous Victor Cruz! #salsaman

My version of this recipe includes goat cheese.  But you could leave out the cheese all together and it would still be delicious.

INGREDIENTS:

6 Jalapeño peppers

1 small package herbed goat cheese

1/2 lb bacon

2 chicken thighs cooked and seasoned any way you like ( I love sea salt, garlic powder and Costco dried herb mix )

Seasalt

INSTRUCTIONS:

Cut the Jalapeño peppers in half lengthwise

Scrape out all of the inner guts and seeds

Fill each pepper with herbed goat cheese

Add one or two little pieces of cooked chicken

Sprinkle each popper with sea salt

Wrap each popper with 1/2 strip of bacon

Place on a wire rack on a cookie sheet and bake at 400 for 30 mins or until bacon is crisp!

PALEO CHOCOLATE ALMOND-BUTTER CUPS

Sometimes I just crave chocolate!

These are so so easy to make, and so delicious!

I made 2 versions, one with almond butter and one with sunbutter so that the kids could take them to school.  

They are dairy free, lactose free, grain free and gluten free.

Thank god for Enjoy Life Chocolate chips!!

INGREDIENTS:

1 Package of enjoylife chocolate chips
1 cup almond or sunbutter
1/4 cup organic coconut sugar
1 and 1/2 cups Unsweetened shredded coconut
1 tsp coconut oil
Parchment paper

INSTRUCTIONS:

Melt 1 tsp coconut oil in sauce pan on low heat

Pour in 1 package of enjoylife chips and stir until melted

Add the almond or sunbutter and stir until mixed and melted

Add the coconut and coconut sugar and stir well

Continue to cook over low heat stirring almost constantly

Line a mini muffin pan with parchment paper 

Pour chocolate mixture into the muffin tins, the put in freezer.  

They take about an hour to set.  Then remove from freezer and transfer to a covered dish and store in refrigerator.

I packed them in the kids school lunches by placing a small ice pack in the bottom of a tupperware container, covering it with papertowel and then placing 3 little chocolate cups on top of the ice pack and papertowel covered with a lid.

This is because the honestly begin to thaw/melt in your hand.  They need to be kept cold.

This method worked great, the kids said they tasted so good, no one believed that their mom made them! Yea!!

Well actually I had a little help:)

Paleo Veal Stuffed Pepper Squash

I never thought I would ever say this.....but I LOVE SQUASH!

I tried this recipe using many different types of filling such as turkey and beef but it wasnt until I used Veal that I fell in love!

The wilder taste of veal and pepper squash together is heaven.  Add bacon and viola! Okay so you may have noticed, I add bacon to just about anything lol.

This is very easy to make, can be adjusted to feed a large group, and you can substitute other types of ground meat or squash and still get a very delicious result.

INGREDIENTS:

1 Pepper Squash
6 slices of cooked bacon
1/2lb ground veal
1/2 red onion (or any type of onion)
1/2 diced red pepper
2cups chopped kale
3 garlic cloves minced
1tsp onion pwd
1tsp basil
1tsp oregano
1/2tsp cumin
Seasalt
Avocado Oil
2tbsp slivered almonds
2tbsp crumbled goat cheese

Spices are approximate,  I seriously dont measure, I just shake! So start with my suggestions and add more to taste if needed.

INSTRUCTIONS:

1. Cut pepper squash in half and clean out the guts.

2. Brush with a little avocado oil and sprinkle with sea salt, bake uncovered on a cookie sheet for 50 mins or until very tender.

3. While squash is baking, add garlic and onions to frying pan with a little avocado Oil. Cook until tender

4. Add your ground veal and cook thoroughly

5. Add cooked bacon, spices, and kale, cook another 10 minutes or so over med heat stirring often until kale is tender.

6. Toss in the red pepper and slivered almonds, toss to mix evenly.

7. Let sit in the pan covered until squash has finished cooking.

8. Remove squash from oven, stuff with veal, bacon and kale mixture.

9. Cover with crumbled goat cheese (optional)

This was honestly the best meal I have had in a long time.  I planned on eating one half of my squash and keeping the other half for the next day's lunch but that didnt happen:)

Paleo Eggplant Chicken Lasagna

Lasagna is one of those comfort foods that brings everyone together as a family.

I am not sure whether or not I prefer eggplant or butternut squash lasagna, both are pretty darn good!

Again, feel free to swap out ground chicken for ground turkey, ground beef, veal or sausage!

Prep Time: 25mins
Cook Time: 45mins

Ingredients:

1 eggplant
2lb ground chicken
1/2lb bacon cooked
2 shallots
4 cloves garlic
Homemade Pomodoro Sauce☆
Herbed Goat Cheese (optional)
1tbsp italian seasoning
1tsp dried chillies (optional)
Sea salt

Instructions:

1. Peel eggplant, slice and place in between paper towel to press out any liquid.  Leave to dry.

2. In a frying pan, add the diced shallots and diced garlic cloves with 1tsp olive oil, cook until tender.

3. Add 2lb ground turkey and cook thoroughly

4. Add the bacon, italian seasoning,  chillies, and sea salt, continue to cook until well done.

5. Place a layer of eggplant slices on the bottom of a 9x9 dish, add chicken mixture, another layer eggplant, and so on.

6. On the top layer add crumbled goat cheese and top with pomodoro sauce.

☆For easy instructions on how to make Pomodoro Sauce, see my post Paleo Sausage Stuffed Manicotti.

Cover with foil and bake at 375 degrees for 45 minutes.