Garlic Chicken Butternut Squash Lasagna

http://paleomg.com/garlic-chicken-butternut-squash-lasagna/

Garlic Chicken Butternut Squash Lasagna

Ingredients

• 1 large butternut squash
• 1 head garlic clove, roasted
• ½ yellow onion, diced
• ½ lb chicken, diced
• 3 tablespoons extra virgin olive oil
• ¼ cup canned coconut milk
• ⅛ cup tomato sauce
• 1 teaspoon basil (fresh or dried)
• 1 teaspoon parsley (fresh or dried)
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees.
2. Cut the end off the bulb of garlic to reveal the cloves inside. Wrap in aluminum foil and throw in the oven for 20-25 minutes.
3. While the garlic is roasting, you’ll need to cut your butternut squash. Use a sharp knife ya dummy.You can do this a couple different ways but remember, you are trying to get the long squash into “lasagna type strips”.
4. What I did (Megan and Brandon at Health-Bent taught me this): Cut the end off the squash, then use a peeler to take off the skin. Then cut the squash into ¼s lengthwise. Remove seeds and strings. Then you can do 1 of 2 things: either use a knife to slice the butternut squash into strips or use a mandoline to slice the butternut squash into thinner strips (that’s what I did).
5. Set aside and begin to make your chicken and sauce.
6. Add olive oil to a skillet over medium-high heat. Add your diced onion to begin to cook. After about 3 minutes of coating your onions and bringing out their flavor, add your diced chicken along with a bit of salt. Let the chicken cook under low heat while you make your sauce.
7. Your head of garlic should be roasted by now, so pull it out of the oven and remove the roasted cloves and put directly into your food processor. You can you a fork to pull them out of just squeeze the b*tch. Up to you.
8. Add olive oil to your food processor along with the roasted garlic and turn your food processor on. Prepare yourself for your kitchen to smell like heaven. Sh*t, I love garlic. Once the garlic cloves have become a paste, add your coconut milk and tomato sauce along with basil and parsley. Pulse until saucy. Taste and add salt and pepper to your liking.
9. When the chicken is ALMOST done cooking (yes, it can still have a little pink to it), remove from heat.
10. Now for the lasagna stacking. Pull out a 8×8 or 9×9 glass baking dish, coat the bottom of the dish with a bit of sauce, then add a layer of butternut squash strips, a layer of chicken, and a layer of sauce. Repeat until you are all out of chicken and butternut squash. The last layer should be butternut squash and topped off with sauce.
11. Bake, uncovered, for around 40-45 minutes. The squash should be tender BUT do not cut into it until it has set for a while. I gave mine about an hour. I know, I know, it sucks ass. But it will be a difference and will actually be like lasagna instead of a throw together. Got it? Cool.

No Crust Pizza

Not my recipe, thanks to http://fjjcblog.wordpress.com/2013/07/09/no-dough-pizza/ and https://www.facebook.com/groups/188508127968976/?directed_target_id=0 for the recipe

NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!!

For when you absolutely want pizza but not all the carbs!!!!!!!

Crust

1 (8 oz) package of full fat cream cheese, room temperature

2 eggs

1/4 tsp ground black pepper

1 tsp garlic powder

1/4 cup grated parmesan cheese

Topping

1/2 cup pizza sauce

1 1/2 cups shredded mozzarella cheese

toppings – pepperoni, ham, sausage, mushrooms, peppers

Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

Chicken Salad

Paleo Chicken Salad

2 1/2 cups cooked & shredded chicken breast meat (leftover rotisserie chicken works great & saves time)

1 cup seedless grapes, sliced in half

1/2 -1 cup chopped raw pecans or slivered raw almonds, toasted

1/2 cup finely sliced celery

2 tbsp very finely diced sweet onion

1/2 cup Paleo mayo (more or less to your taste, I use just enough to wet my chicken salad without everything swimming in mayo)

1/2 tsp sea salt 

1/4 tsp fresh ground pepper

1/2 tsp celery seed

*optional: 2 tbsp finely chopped fresh tarragon

dash cayenne pepper

Combine all ingredients in a large bowl and serve over fresh greens or wrapped in lettuce.

Sweet Potato Casserole (Grain Free, Paleo, Primal)

Bake the sweet potatoes at 400ºF for 45 minutes, until soft. Then remove the skins before using in this recipe.

Serves 8

For the Potatoes
3 cups baked sweet potatoes (about 5 large potatoes)
1/4 cup honey
2 large eggs, beaten
1/2 cup unsalted butter or ghee, melted
1/2 cup coconut milk (or heavy cream)
1 1/2 teaspoons vanilla extract
1/4 teaspoon Celtic sea salt

For the Topping:
1 cup almond flour
2 tablespoons coconut flour
2 tablespoons honey
1/8 teaspoon Celtic sea salt
4 tablespoons butter or ghee, melted
1 cup chopped pecans

Directions:
Preheat oven to 350ºF and adjust rack to middle position. Place sweet potatoes, honey, eggs, butter, coconut milk, vanilla and salt in a mixing bowl. Mash potatoes and stir until all ingredients are thoroughly mixed. Pour into an 11 x 7-inch baking dish.

Place almond flour, coconut flour, honey, salt and butter in a medium mixing bowl. Stir until combined. Stir in pecans. Sprinkle pecan mixture in an even layer over the sweet potatoes. Bake for 20 minutes until golden brown.

http://deliciouslyorganic.net/sweet-potato-casserole-grain-free-paleo-primal-gaps/

Food Journal

Meats:

Vegetables:
1 cup spinach

Fruits:
1 apple
1 banana
1 cup strawberries


Liquids:
splash of coconut water
1 cup coffee

Fats:
1/2 can coconut milk
1 Tbsp almond butter

2 cups sweet potato and turkey soup

Simple and Healthy Asparagus Spinach Soup

Simple and Healthy Asparagus Spinach Soup

Ingredients:
2 1/2 to 3 cups, chopped fresh asparagus
1 large onion, diced
2 very large garlic cloves, chopped
2 good handfuls baby spinach
4 cups Vegetable or Chicken Stock
1/4 cup heavy cream
Olive Oil for sauteing (about 1/4 cup) or butter for a richer soup
Kosher salt and fresh cracked pepper to taste

Directions:
In a large soup pot with lid, add olive oil and saute up the onion and the garlic over medium-high heat, about 5 minutes.

Add the asparagus and spinach and stir well. Continue cooking about 4 minutes.

Add stock and bring to a boil.

Turn down heat to a simmer, cover pot and cook 25 minutes.

Remove from heat, allow soup to cool slightly and blend soup in batches in a blender.

Stir in cream, salt and pepper to taste.

Serve with garlic toasts brushed with goat cheese...

Thanks to:
http://www.careskitchen.com/2011/03/simple-and-healthy-asparagus-spinach.html

Paleo Update

So my wife and I went through the whole 30 for the month of January. I ended up feeling pretty much awesome. My workouts improved, I slept all night, I felt good and overall was a pleasant experience. My wife didn't feel much of anything different other than she was hungry the entire time.

This last weekend I endulged in a bunch of crap and I feel like I had the flu this morning. My guts were irritated and I felt lethargic. I haven't been able to sleep well the last couple nights either.

My experience is that I must react to gluten pretty heavily. I will be continuing the real food style of eating.

WOD
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50 KBS (55lbs) then

bear crawl 25 m
20 sit-ups
broad jumps 25 m
20 squats
5 rounds

11:57

Food
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2 eggs
1/2 Tbsp butter
3 cups coffee
Progenex Recover