Breakfast wasn’t too out of the ordinary. In my usual bowl of mixed fruit, nuts and almond milk, I replaced my homemade granola with – you guessed it – more nuts and more fruit. Not a bad start! Together with a cup of green tea, I was well fueled for my morning class and dance rehearsal, and wasn’t hungry until lunchtime.
This was my big protein-dense meal – chicken breast (skin on!) with mixed greens, chopped avocado and tomatoes, and flax oil dressing. Mmm, mmm. If you’ve ever had the organic chicken from Hearty Catering (the cafeteria at CCNM), then you know what I’m talking about!
I attended a MediHerb lecture this afternoon, and lucky for me I was able to navigate the food offerings to make a substantial Paleo-friendly plate of snacks. A mandarin orange, mixed berries, and a handful of cashews were enough to keep my energy up throughout the afternoon.
For dinner, I made one of my favourite dishes which I make all the time – Fritatta! This recipe is so good, I just have to share – see below! You can think of this as basically a crust-less quiche (and in my case, cheese-less also!). I pack it full of veggies and healthy fats, and hold it all together with free range omega-3 eggs. I made it in my large stainless steel pan, so I have leftovers for lunch tomorrow. Trust me, this is one of those things that tastes so good the next day, you’ll be happy to eat it cold!
Tonight I’m babysitting my two-year-old ‘niece’ (my friend’s daughter), and while she’s sleeping, I’m catching up on work and enjoying the snacks her parents left for me. Somehow, all these snacks are paleo-friendly – how did they know?! There’s a sizeable bowl of almonds, pistachios, and plantain chips, with dried prunes on the side. Together with my peppermint tea, I’m feeling pretty content at the end of Day 1 of my Cavewoman Adventure. I’m excited to see – and taste – what tomorrow will bring to my plate!
½ tablespoon coconut oil
3 large collard leaves
1 roma tomato
1 ½ cups zucchini, chopped
A dozen black olives (optional)
Dash of salt
Generous amount of freshly ground black pepper
As much cayenne as your spice tolerance will allow!
Drizzle of olive oil or flax oil
Preheat the oven to 400°F on broil setting.
Chop vegetables into bite-sized pieces.
Melt coconut oil in a large stainless steel frying pan over medium heat. Add vegetables, and lightly sauté.
Add eggs and spices, and mix well to combine. Allow to cook without stirring on low-medium heat until mostly done; then put pan in the oven to allow the top to cook.
Once the top is firm (no uncooked egg visible), your frittata is ready! Cut into slices and serve warm with a drizzle of olive oil or flax oil on top, and save the leftovers for tomorrow’s lunch.