Cod, Asparagas, and Avacado Salad

This turned out to be such a yummy meal. I was surprised at how good it tasted. The Avocado salad was an inspiration from "The Patio" restaurant, in Bremerton, which unfortunately has closed. I remember there being shrimp, avocado, and a sauce....this has now been PALEOIZED.

Avocado and Shrimp salad

1 Avocado             
1/2 C pre-cooked shrimp, cold
2 Tbsp Paleo Omega-3 Veggie Dip (Recipe to follow)
Dash of Dill
2 Cherry tomatoes

Cut Avocado in half, while still in shell, take a butter knife and slice avocado to form small bite size pieces. Make sure to not cut all the way through the skin, as you will your that as your dish later. Carefully spoon out the cut up pieces of avocado into a bowl. Cut the shrimp to small bite size pieces and combine with Avocado and veggie dip in bowl. One thoroughly mixed spoon back into avocado shell and sprinkle dill over salad, place a cherry tomato for color. Makes 2 servings

Veggie Dip (The Paleo Diet Pg. 188)
1 C Omega 3 Mayonnaise (recipe below)    1/2 tsp garlic powder
1 tsp dried dill                                              Pepper to taste
Mix all ingredients together, better if refrigerated for an hour before serving. Makes 1 Cup

Omega 3 Mayonnaise (The Paleo Diet Pg. 188)
1 whole egg                                1/2 C olive oil
1 Tbsp Lemon Juice                    1/2 C flaxseed oil
1/4 tsp dry mustard
Put egg, lemon juice, mustard in blender and bled for 3-5 seconds. While continuing to blend slowly pour oils in. Blend until mayo is thick. Store in air tight container for up to 1 week. Makes 1 cup

Cod

1 piece cod                                   Dried Dill
Juice from one lemon                    Dried Chives

Preheat over to 350 degrees. Pat fish dry with paper towel. Once dry roll the lemon back and forth to get the juices flowing. Cut in half. Squeeze one half of the lemon on one side of fish, sprinkle with dill and chives. Repeat these steps on the other side. Place on cooking sheet and bake until done. Serves 1

Lemony Asparagus

6 asparagus spears                     Lemon Pepper

Place asparagus on pan with fish and sprinkle with lemon pepper. Turn spears over after 10 mins and sprinkle lemon pepper on again. The asparagus will finish a little before the fish does so keep watching it to prevent the fire alarm from going off. Serves 1

Are you tough enough to be called a Warrior?

Meadowbrook Farms North Bend, WA July 17, 2011

Welcome to America’s most insane race. Warrior Dash lands in Washington for the first time in 2011 where 11 obstacles from hell await you along this 3.55 hellish mile course. Are you a Warrior?

What do I get?

1. Free beer*
2. Fuzzy Warrior helmet
3. Bad-ass Warrior Dash t-shirt
4. Custom Warrior Dash finisher medal
5. Live music
6. Post-race snack and water
7. Warrior Dash race bib
8. The pride that comes along with being a Warrior

Additional beer, clothing, merchandise and food items (think turkey legs, corn on the cob, etc) will be available for purchase on race day. Vegetarian food options will be available, however gluten free food and beverages are not guaranteed.

www.warriordash.com

*Food Find* Fruit Leather

These are 100% natural fruit strips. They come in a variety of flavors with 1/2 serving of fruit in each package.

*Food Find* LARABAR

These bars are come in a variety of flavors and are composed of fruit and nuts. They are very moist and delcious.

Grilled Apples

1 Apple
Cinnamon

Preheat the grill on Medium, Core and slice an apple. Place slices on the grill. After 5-10 mins, flip the slices over for another 5-10 mins. Avoid grilling the skin side of the apple. Once the slices are soft, remove from heat and sprinkle with Cinnamon. Enjoy!

Green Eggs and Bacon

2 C. frozen Spinach

6 Slices extra thick Turkey bacon

1 C. Sun Dried Tomatoes

1 Tbsp. Minced Garlic

8 eggs

1 C. unsweetened almond milk

1 Tbsp Chives

2 Avacados

Preheat the oven to 350. In a heated skillet, combine the spinach, bacon, and sun dried tomatoes. After 5 mins, add the garlic, While this is cooking, you can beat the eggs and milk together. Once the spinach mixture is done, spoon it into a 9×13 pan, covering the bottom of the pan. Add the egg mixture so it’s even through out the pan. Sprinkle the chives evenly on top of the egg mixture. Place in the oven for 30 minutes or until the eggs are firm throughout. Cut up the avacado to bite size piece and place on top of the cooked egg bake…Enjoy! Makes 8 servings

Food for your Life

This website will guide you with food that will change your life. This is based on the Paleo Diet. It will feature recipes for all meals along with ideas on how to paleoize your everyday foods. I will also post food finds that are paleo friendly.