Roasted veggies
I pretty much add every vegetable I can find in the refrigerator into a pan, drizzle with olive oil, sprinkle seasonings, and roast at 400 for about an hour. Usually includes: butternut squash, carrots, onions, red and green bell peppers, brussel sprouts, mushrooms, cauliflower, broccoli, garlic, artichokes, and zucchini. (Some super strict paleo people ban nightshades and squashes, but I refuse to give them up!)
Before going into the oven
Roasted pork with roasted veggies
I roasted some pork shoulder that I rubbed with garlic and herbs. YUM.
Chicken salad w/mango tomato salsa
This was SOOOO GOOD. I marinated boneless, skinless chicken breast in lemon juice, lime juice, and some seasoning and then pan seared it. The mango tomato salsa also includes cilantro, red onion, and lime juice. I would have added avocado, but I didn’t have any ripe ones this time. Baby greens. The salsa is the perfect dressing!
Chicken lettuce wraps
YUM. My bro actually ate lettuce wraps and LIKED them. I marinated the chicken in sesame seeds, poppy seeds, minced onion, paprika, balsamic vinegar, and honey and saved some of the marinade as an optional dipping sauce. Iceberg lettuce, baby spinach, chicken breast, strawberries, carrots, and almonds. The slivered almonds provided a great crunch, the strawberries were tart and sweet, and everything was so nicely balanced!
FRUIT!!!!
Mangos, kiwis, and bananas
I have two parrots who light up my world. They eat a lot of what I eat, so I’ll be posting lots of pictures of them. Here is Maya, my blue and gold macaw, enjoying some fruit!
Paleo Adventure 