Wednesday, January 13, 2016

Paleo Lunches

We're still in the paleo-type-of-food phase with Maddie right now, and I finally feel like I've hit my groove with making meals, and making them quick!
Most of our meals are totally paleo, but here and there I make something separate for Maddie, so that Charlie isn't totally missing out on the foods that he loves.
I have to say though, nearly everyday I'm amazed at what my kids will eat. Avocado? They'll pile that into their mouths faster than I can scoop it out for them. Broccoli? Served with a little lemon juice or apple cider vinegar on top, they inhale it. I've been so thankful that we started feeding the kids real, healthy, nutrient dense foods, since they first started eating...I truly believe that's what has made them into the good eaters that they are.
I wanted to share two of my favorite lunch ideas that I've found come together really quickly, and are so good for growing bodies (and nursing mamas!).

Salmon Salad
1 can of Salmon (wild caught, BPA free cans if possible!)
1/2 of a cucumber, chopped
1 avocado, diced
1-2 shredded carrots
1 Tbsp olive oil
salt
pepper
juice from 1/2 of a lemon
Drain the salmon, and mix everything together, to taste! I served this in bowls, with a side of fruit. It's loaded with protein, vegetables, and healthy fat!
**I don't have a picture of this one because...it doesn't look super delicious in pictures!)

Roast Beef Hash


Leftover Roast Beef Hash
1-2 C leftover roast beed
1 Large sweet potato, cubed and cooked (I prefer mine roasted with lots of coconut oil and garlic, but you can steam them too)
1/2 bag of frozen broccoli, steamed until fork tender
2 cloves of garlic, minced
salt
pepper
eggs
Chop up the roast beef so it's in small bites. Add a good heaping Tbsp of coconut oil to a cast iron skillet (or a frying pan!),put in the garlic and let it cook for a minute to soften it. Add in the beef, sweet potatoes, broccoli, salt and pepper. Try to mash up the sweet potatoes into the meat, but not completely...you still want a little bit of texture from them. While it's heating, fry up one egg per serving, in your preferred type of fat (PLEASE no vegetable/canola oil for my sanity's sake! :D ). Once the hash is complete, serve it up into bowls, and top with your fried egg.

**This is another one of those recipes that you can sub in whatever you have...ground beef/pork/turkey, carrots, onion, or any other type of vegetable that you have!**

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