Well, not really.
In addition to the walking schedule, we are doing a 'modified' paleo diet to get in better shape. Don't laugh!
Paleo Diet is sort of based on the 'hunter-gatherer' diet...back in the day. WAY back in the day.
It's primarily grass fed meat, fish, eggs,roots, fungi, vegetables, fruits, and nuts. We are avoiding grains, processed foods (well, bacon and sausage don't count, right? or some alcohol- ha ha) and most dairy.
We are willing to give this a try for a few months. Well, Kevin loves his potatoes, but it's kind of a root vegetable, right? And I know giving up cheese will just about kill him, but, well, it's also Lent so he can give it up for 6 weeks or so!!
Anyhow, last night I posted a teaser on Facebook that I made a Paleo Chicken Chili Verde. It was delicious, and even though I only have one photo, I decided to post the recipe.
It's all mine!
1 lb. of husked, cleaned, sliced in half tomatillos
1 poblano pepper, sliced in half and seeded
1 green, red and yellow bell pepper, cut in half and seeded
1 large onion, cut in half and skin removed
3 garlic cloves, skins removed and smashed
1 14 ounce can (or one quart of home canned) tomatoes
2 cups of home made chicken stock
1 whole roasted chicken, boned, skinned and diced. (use the bones to make your stock)
1 tbsp. of sea salt
1 tbsp. of chili powder
1 tbsp.of cumin powder
1 tbsp. of smoked paprika powder
2 tbsps. of EVOO or Coconut oil or grapeseed oil, divided use
Chop half of the poblano, onion, red, green and yellow bell pepper into chunks and toss with the cut tomatiools on a tray with 1 tbsp. of the oil of your choice. Put in the oven on 475 for about 5 minutes until the vegetables start to brown. Flip them over and roast for 5 more minutes. Remove from the oven and scrape into a food processor or blender. Add 1 cup of the chicken stock and blend until smooth.
Chop the other half of the poblano, onion, red, green and yellow bell pepper into small chunks. Chop the garlic. Add to a dutch oven that has 1 tbsp. of the oil of your choice. Sautee on low for about 3 or 4 minutes.
Add the sea salt, chili powder, cumin powder and smoked paprika to the pan and sautee for about 2 minutes, until the spices are fragrant. Add the blended mix of veggies and stock, and stir well.
Add the other 1 cup of stock and the can of tomatoes. Stir well and add the chopped chicken. Let this simmer on medium for about 1/2 hour. It will thicken as it cooks.
Serve warm! You can add avocado, but it really is delicious alone!
Tonight, we had porkchops with onions and apples. We also had some leftover beets and leftover coleslaw.
The porkchops were easy- just sauteed briefly in some oil (we used grapeseed) on both sides, then I added one chopped onion and one chopped apple to the pan.
I added a tiny bit of blue agave, and put it in the oven.