One of my favorite, hardworking friends, Jen R., made an amazing statement, “Eating paleo is a celebration of food!”
In the beginning, paleo can feel challenging. There’s new routines being established that takes up your time and energy. Meals start out boring, plus sometimes, your palate hasn’t really adjusted to meat/vegetables because eating Standard American Food is more exciting for your tastebuds. However, by this point, your tastebuds have had a chance to embrace the newfound flavors! Before Paleo, I tasted nothing but bland, gross vegetables, but now I can taste the sweetness in Broccoli and new vegetables I never, ever ate in the past became bearable and furthermore, desirable! Read an old post from my experience and reflection regarding the celebration of food!
It’s ok to make the same old foods once in a while because we have to eat something and we need it to be fast! BUT! On the weekends, I suggest you find a recipe to help you explore new seasonings and new vegetables or a new way of baking, grilling, broiling, or sautéing your food! One night, I followed a recipe that turned into one of my favorite meals to make! It’s Paleo Lo Mein found from the book Make it Paleo! A meal like this is completely different because of the sesame oil and the coconut aminos.
When you dice onions, don’t forget your onion goggles!
- Heat wok or skillet over high heat.
- Add sesame oil, minced ginger and garlic, and sauté for 1 minute to allow the flavors to infuse the oil.
- Add chicken to the wok, and cook, stirring frequently for 3–4 minutes, or until the chicken is mostly cooked.
- Add in broccoli
, water chestnuts, celery, and shiitake mushrooms; sauté for 2 minutes.
- Add in almonds, cabbage, and
green onion(I used regular onions)
- Pour in coconut aminos (2–4 tbsp).
- Cook 2–3 minutes, until cabbage softens a little.
- Remove from heat, and
garnish with sesame seeds.