Feeling Like The Count Von Count Of Macros

This month it is all about the macros. Macros are the proteins, fats, and carbs that make up your meals every day. I began by calculating the macros I would need, in the article I linked previously, to meet my goal. I then dowloaded myfitnesspal so I can track everything I eat. Myflitnesspal has a huge database of food, as well as, a barcode scanner for ease of use in grocery stores.

After these initial steps I thought…ok now what do I eat..?

Unlike Whole30, Paleo, or Keto there aren’t terribly strict guidelines of the do and don’t eats. The general idea is eat clean. I can have whole grains again, and chickpeas, and soy, and really anything in my previous diets. This thought was both exciting and overwhelming to me. I enjoyed being regimented. I liked the idea that I always knew what was in or out. I decided to treat this diet like an indecisive taste testers dream and pull recipes from all of my favorite diets in the past. As long as I am hitting the macros I have predetermined and fully documenting in my food diary I will have succeeded.

That brings us to last nights dinner. I can’t tell you the exact moment over the weekend I fixated on Chicken Piccata but I could not get it off my brain. Unfortunately, I do not have any ghee left, which I prefer over butter, and I am out of white wine (a nasty surprise I will have to remedy soon). Which led me to create something in homage to the traditional piccata but with a paleo twist. I used almond flour instead of white flour and olive oil instead of butter. I also chose to use chicken thighs instead of breasts. If you use breasts just adjust the cook time accordingly.

Let me tell you, this creation was stellar. The kind of dish that you look at reverently as you pack it away for tomorrow’s lunch and then wake up super excited to eat it…or maybe that’s just me.

Either way, try it out! I made it with broccoli rice that I bought at Trader Joes. When the chicken was done I fished as many capers as I could out and added the “rice” for 5-7 minutes until heated through. The flavors of the chicken and sauce incorporated into the rice were superb.

Chicken Pickinda

I made this chicken with broccoli rice. After I took the chicken out of the pan with as many capers as I could I added the broccoli rice for 5-7 minutes until heated through. Continue reading

  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 15m
  • Serves: 2
  • Yield: 4 Chicken Thighs
  • Category:

Ingredients

  • 4 Chicken Thighs
  • 1/3 cup almond flour
  • 2 garlic cloves (minced)
  • 3 tablespoons olive oil
  • 1 Lemon
  • 2 tablespoons capers (caper water included)

Instructions

  1. Put almond flour on a plate and coat chicken thighs. Make sure they are covered but shake off the excess flour
  2. Heat oil over medium/high. Add garlic
  3. Once garlic is fragrant (about 30 seconds) add chicken
  4. A pinch of salt and pepper is recommended at this point. Add the juice of half the lemon. Cook on this side for 5-6 minutes
  5. Flip over the chicken. Add the rest of the lemon juice and the capers to the pan.
  6. Cook for 5-6 more minutes until your chicken has reached your desired crispiness. Move chicken to a plate lined with paper towels to remove excess oil.
  7. Plate and Enjoy!

-Katie

Moving Out Of The Stone Age

Hello All!

Last week marked the end of Paleo. I am a huge fan of this diet choice. It was so easy to implement and maintain. I feel like I had incredibly balanced and diverse meals all month. I was able to go out to eat easily and I could see being on this diet long term.

During Paleo I was able to indulge my obsession with a particular favorite smoothie establishment, Zest. There is something about a good smoothie that really sets you up for an awesome day. There is one smoothie in particular made with cold brew coffee that I adore. Unfortunately, my love for this smoothie does not match my budget so I was inspired to get creative. I did a little research and some shopping and decided to make my own version of this smoothie at home.

It look a few tries but I am now able to make an acceptable copycat of both The Fix and the Happy Almond Smoothie. These smoothies are not only delicious but also filling and will give you a ton of energy to start your day.

Copycat “Fix” Smoothie

This smoothie is an amazing morning pick-me-up and super easy to throw together

  • Serves: 1
  • Yield: 1 smoothie

Ingredients

  • 1/3 cup coconut milk (unsweetened)
  • 1/3 cup cashew milk
  • small can of cold brew (1/3 cup or a bit more)
  • 1 tablespoon almond butter
  • 1 teaspoon vanilla
  • 1/2 banana
  • 1 small handful ice

Instructions

  1. add all ingredients to blender and blend to desired thickness.

Copycat Happy Almond Smoothie

amazing go-to smoothie

  • Serves: 1
  • Yield: 1 smoothie

Ingredients

  • 1/3 cup coconut milk (unsweetened)
  • 1/3 cup cashew milk
  • 1/2 banana
  • 1 tablespoon almond butter
  • 1 tablespoon maple syrup
  • 1 handful ice

Instructions

  1. add ingredients to blender and blend to desired consistency.

This week begins my Ketogenic Diet experiment so look for some fun High Healthy Fats/ Low Carb recipes to come this month!

Let me know if you try the smoothies and absolutely check out the real deal at Zest!

-Katie

Wedding Weekends

Happy Thursday!

I always joke that Professional Bridesmaid is something that will go on my tombstone because I have been in quite a few weddings in the past few years. I love weddings though and being involved in the process is a joy. Last weekend two of my favorite people got married and along with being in their wedding I was also their rehearsal dinner caterer. What a cool cucumber bride to take a chance and let a complete novice with a dream have a huge opportunity.

Needless to say I was a bit of a basket case last week but the rehearsal dinner went off extremely well. I was also able to maintain my Paleo diet through most of my menu which was very nice. Outside of all the meal prepping for the weekend my weekday meals fell a bit by the wayside. Shoutout to Whole Food’s hot and salad bars for one or two visits and a few quick meals I was able to throw together including this incredibly tasty curry! Next time I make it I am subbing shrimp for the chicken but the overall taste was incredible.

Now that I have entered my last week of Paleo with a couple pounds of leftovers I have had to get creative, but hey at least no meal prep necessary! Last night’s dinner was a revelation with pulled pork, vinegar based coleslaw, and an egg. It had that amazing breakfast for dinner feel with the egg and will definitely be repeated.

Amazing Vinegar Based Coleslaw

Can easily use prepackaged “slaw” mix and add bell peppers. Extremely easy scale recipe for bigger crowds.

Ingredients

  • 1 large head cabbage, finely chopped
  • 1 red bell pepper, sliced into thin strips
  • 1 large carrot, grated
  • 1/2 cup sugar
  • 1 cup apple cider vinegar
  • 2/3 cup vegetable oil
  • 2 tablespoons coarse ground dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  1. Combine sugar, vinegar, oil, mustard, salt, and pepper in a small bowl and whisk until the sugar dissolves (heating over low heat will expedite this process) then refrigerate covered for 30 minutes
  2. meanwhile combine cabbage, bell peppers, and carrots in a large bowl and pat dry.
  3. Stir to combine all ingredients and store covered in fridge. Overnight is best.

What are your favorite leftover recipes?

-Katie