- Eat more often. Eat 6 small meals every day spaced about 2-3 hours apart
- Make sure your last meal is at least 3 hours before you go to bed
- Eat breakfast EVERY day. You need to start with fuel in AM to boost your metabolism.
- Eat Fats but Healthy Fats every day.
- Eat carbs (grain or fruit) always with a protein
- Drink 2-3 liters of water daily (Your weight divided by 2 in ounces is a minimum)
- Carry a cooler packed with your meals so you always have healthy food available
- Depend of fresh fruits and veggies for fiber, vitamins, nutrients and enzymes.
- Be mindful of portion sizes. You likely need much less food than you think.
- Do not eat anything processed. Stick to foods with less than 6 ingredients.
- Nothing White. This means no sugar, white flour (includes pasta, bread, muffins, etc), no white rice. Literally tell yourself, if its white and is not a vegetable or fruit, its off limits. Some products are not white but have multiple ingredients so this requires you to read labels and make sure none of the offending items are in it.
- No Alcohol. This was a big sacrifice for me at first because I was in my 20's with no children when I started eating clean. But it was a necessary sacrifice I would make 100 times over.
- Eat Healthy Sources of Fats. Make sure that you are getting your fats from natural healthy sources. Some great options are: avocado, olive oil coconut oil, and nuts.
- Eat lots of vegetables, fruits, whole grains and lean meats. Quite honestly, you have a large variety of food available to you when eating clean it just may not be familiar to you.....yet. So try out some new recipe ideas with ingredients you have never tried before. You may find some whole foods you never knew you loved. And a big key to keep in mind is that you should never feel hungry or deprived. If you are doing it correctly, you will be moderately hungry before it is time for you to eat again. Staving off the hunger feeling will dramatically help with the sugar cravings and within a few weeks they should be gone completely.
- Treat Yourself. If there is something you just really love that is off limits when eating clean then it is acceptable and recommended to treat yourself occasionally. Be mindful though that this is a "cheat meal" and not an entire day or week. It is best to decide when you will have your cheat meal and how often. Make it part of your prep. This is your treat so have it and enjoy it but do not go overboard with it. If you choose to have some cake, don't eat the whole cake. Stick to the normal serving of that particular item. I personally love frozen yogurt covered with rainbow sprinkles and butterfinger so I get it on the way home from work almost every Friday.
- Stock a clean eating pantry and load the fridge up with fruits, vegetables, and lean meats. If you are looking for convenience stock your freezer with the frozen varieties. Just be sure the frozen fruit does not have added sugar.
Creamy Paleo Chicken Enchiladas Verdes are made with grain-free tortillas filled with seasoned, shredded chicken and topped with a combination of tomatillo salsa verde and “Cashew Sour Cream”. The resulting dish captures the essence of classic Chicken Enchiladas Verdes without the grains and dairy. The spiciness will depend in large measure upon the salsa you use – whether it be my homemade version or a jarred variety. The paleo tortillas lend a more “crepe-like” texture to the dish than standard tortillas. But I think you will agree creamy chicken-filled crepes are pretty delectable and should satisfy your craving for creamy chicken enchiladas quite well.
Cashew Sour Cream Sauce Recipe
- 1 cup cashews
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 1/2 cup liquid (water, chicken stock or vegetable stock)
How to Make Cashew Sour Cream
- Place the cashews in a bowl, cover with water and allow to soak for several hours or over night. (Alternatively, you can cover with water, heat to a simmer and turn off the heat and allow to soak for at least an hour)
- Drain and rinse the soaked cashews.
- Place cashews in a food processor or high speed blender with the lemon juice, salt and about half the liquid. Pulse to process scraping the sides down as necessary. Add the remaining liquid and process for several minutes until extremely smooth.
Ingredients for Paleo Chicken Enchiladas
- 8 paleo tortillas
- 3 cups diced and/or shredded cooked chicken
- 2 cups salsa verde
- 1 recipe cashew sour cream, (approximately 1 1/2 cups)
- salt and fresh black pepper
- 1 ripe avocado, sliced
- 4 scallions, thinly sliced
- chicken stock
How to Make Creamy Paleo Chicken Enchiladas Verdes
- Preheat oven to 350º F
- Combine the salsa verde and cashew sour cream in a medium sauce pan and heat slowly until warm. Season will salt and pepper to taste.
- Mix approximately 1 1/2 cups of the salsa/sour cream mixture with the shredded chicken.
- Roll 1/8th of the chicken mixture in each of the tortillas (about 1/3-1/2 cup each) and assemble the chicken enchiladas, side by side, in a pan (use 9 x 13 or similar size/shape).
- Top the chicken enchiladas with the remaining salsa/sour cream mixture. (Thin out the sauce with extra chicken stock if it is too thick after heating)
- Cover with aluminum foil and heat in the oven for 30 minutes or until heated through.
- Remove from the oven and top with slices of avocado and scallions. Serve immediately.
- 3 large eggs
- 4 egg whites (2/3 cup)
- 1/2 – 3/4 cup water*
- 1 tablespoon melted lard (cooled), palm shortening, olive oil or other liquified fat of your choice
- 1 cup tapioca starch/flour
- 1/2 cup flax meal
- 2 tablespoons coconut flour
- 1/2 teaspoon gluten-free baking powder
- 1/2 teaspoon sea salt
- lard, olive oil or coconut oil for frying
- Whisk the eggs, egg whites and water in a medium-large bowl. Drizzle in the 1 tablespoon of melted lard (or other liquified fat) while whisking.
- In a separate bowl, combine the tapioca starch/flour, flax meal, coconut flour, baking powder and salt.
- Mix the dry ingredients into the wet ingredients and whisk thoroughly until combined and smooth. The batter will be very thin – much thinner than pancake batter.
- Heat a crêpe pan or medium, flat-bottomed, non-stick skillet on medium-high heat.
- Melt a small amount of lard on the surface.
- Pour about 1/3 cup of batter on the hot pan surface. (I used a 1/3 cup measuring cup)
- Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom and you have an (approximate) 8-inch tortilla. You will have to work quickly.
- Cook for 1-2 minutes on the first side.
- Flip and cook another 30 seconds to 1 minute on the second side. (Don’t overcook the tortillas if you want them to stay soft and pliable)
- I used a crêpe pan to make the tortillas but I also made a few of them in my regular non-stick pan and they were fine.
- I greased the pan for the first tortilla but did not need much for subsequent ones because the pan was seasoned and there is enough fat in the batter.
- *The ingredient list shows 1/2 to 3/4 cup of water simply because it is easier to add water than to adjust the recipe if you have a batter that is too thin. In my experience the 1/2 cup of water makes for thicker, more corn tortilla-like paleo tortillas. The extra 1/4 cup of water can be added if your batter seems too thick and your tortillas are not thin enough. When I made them with the increased amount of water the end product was more like a crêpe. They actually tasted good and I kind of liked the texture for more of a sweet crêpe recipe whereas the thicker ones seem better for Tex-Mex recipes and wraps. It’s a personal choice and you will figure our what works best for your technique and taste.
1 - Preheat oven to 375
2 - Filet chicken breasts so you have breasts that are about 1/2 inch thick.
3 - Place squash, cut sides up, in microwaveable dish. Cover with plastic wrap; microwave on High 25 minutes or until fork-tender. Using a fork, scrape flesh from squash. Keep warm.
4 - Meanwhile, heat oven to 375°F. Spray large baking dish with cooking spray.
5 - In shallow dish, combine almond meal, 1/4 cup of cheese, and all the seasonings.
6 - In a bowl, beat eggs with a fork. (Optional to use applesauce instead of eggs)
7 - Dredge each filet chicken in egg (or applesauce). Then coat both sides of chicken with almond spice dry mixture. Place in sprayed baking dish. Spoon about 2 tablespoons spaghetti sauce onto each chicken breast and sprinkle with remaining cheese.
8 - Bake 25 minutes until chicken is golden brown or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear.
9 - Meanwhile, heat remaining spaghetti sauce in medium saucepan over medium heat. Serve with the chicken and spaghetti squash.