5 Ways to Eat More Greens

5 Ways to Eat More Greens

Everyone knows that we should be eating more leafy greens, but sometimes it just seems so hard to fit them in our day. That’s why I’ve assembled this list of 5 ways to eat more greens so that we can all make some sort of attempt to get something green in our diet on a daily basis.

1. Shakes

This one’s pretty easy and it’s nice because when you make a shake with some berries, protein and fat – you can always throw in some frozen or fresh leafy greens.There’s really no thought to this one, throw as much in the blender as you like and you won’t even notice it in your shake. I normally prefer kale or spinach but when I had swiss chard in my garden, that was a nice addition too to a shake mixed with some Primal Fuel.

2. Big salads with primal dressing

This is my preferred way to get a bunch of greens. Every day for lunch I just throw a whole bunch of greens in a bowl and toss with some olive oil and balsamic vinegar. When I get tired of that dressing I normally make my own Caesar with avocado oil and anchovies or I really like Primal Kitchen’s dressings or Tessemaes. All you have to go is find a dressing you love without industrial seed oils and you’ll have no problem eating a whole bowl of greens with seeds, cheese and meat.

3. Frozen bags of greens

This one is quick and dirty. Just cook some frozen greens with some butter/olive oil and garlic in a large pot or skillet and make it a quick side for your dinner (or breakfast). You can throw in a ham hock or something like that and make some traditional southern collard greens. If you’re looking for another side for your dinner, this is always a great choice.

4. Kale chips

Its so easy to eat a whole bag of potato chips but we should try to replace that habit of eating a whole bag of kale chips. The problem with that is a bag of potato chips is less than a dollar and those really good kale chips are like $5 for a small bag. So you should make your own. It’s a great way to eat a whole bunch of kale and they taste great. I normally follow a recipe similar to this but throw some dill, onion powder and garlic powder on them to give it a little “ranch” feel.

5. Omelets

Now I’m still perfecting my omelet technique but really all you have to do is cook a bunch of leafy greens on the side with some butter or lard and then toss them inside an omelet with a bunch of cheese or something. Whenever my wife and I are on vacation I love it when the places we stay have those build your own omelet bars because I ask if they can cook my omelet in butter, then I hand them the little cubes of butter normally by the rolls – then I just have them throw everything else in there making it a leafy veggie stuffed omelet.


There ya go, some very quick idea starters on how you can incorporate some more leafy greens into your day!

Roasted Miso Mushroom & Sweet Potato

Roasted Miso Mushroom & Sweet Potato

Still looking for a last minute side dish for your Thanksgiving dinner? Look no further than this sweet and savory Roasted Miso Mushroom & Sweet Potato recipe.

Roasted Miso Mushroom & Sweet Potato

Awhile back my wife and I discovered a restaurant around us called Urban Plates. They have fresh sautéed and roasted side dishes, salads, soups and pastured meats. The food is delicious, but one side dish stuck out to me that they made that was absolutely delicious: Miso Mushroom Sweet Potato Sauté. I looked everywhere online to find their recipe or ingredients but I couldn’t find anything concrete. So I checked out this recipe and this recipe for some guidelines on cooking with miso, so that I didn’t add to much.

Miso

If you’re wondering if miso is Paleo or Primal, rest assured that even though it’s soy – it’s fermented soy – which changes things a bit. When soy is fermented it goes from harmful to less harmful/beneficial for your body. Read more about the benefits of fermented soy here and here.

Before the oven
Before the oven

After the oven
After the oven

Roasted Miso Mushroom & Sweet Potato
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Ingredients
  1. 2 sweet potatoes
  2. 8oz mushrooms
  3. 1T butter
  4. 1T olive oil
  5. 1T miso
  6. Salt pepper
  7. 1 minced garlic clove
  8. 1t chopped parsley
Instructions
  1. Heat your oven to 425.
  2. Skin and cut up your sweet potatoes into bite sized chunks. Wash and cut up your mushrooms as well.
  3. In a bowl melt the butter with the miso in a microwave for 15-20 seconds.
  4. Put mushrooms and sweet potatoes onto a baking tray and toss on the tray with olive oil, the melted butter and miso, garlic and salt and pepper to taste.
  5. Place tray in the oven for 30 minutes tossing once at 15 minutes.
  6. After 30 minutes take it out of the oven and top with chopped parsley.
  7. Enjoy!
That's So Primal http://www.thatssoprimal.com/

Easy Honey Roasted Vegetables

Easy Honey Roasted Vegetables

Looking for a way to make veggies less boring? All you have to do is roast them in a bunch of fat, some fresh herbs and a little bit of honey.

No joke it’s that easy. I’m always looking for ways to minimize my time in the kitchen and roasting veggies is the easiest way to do that. I prefer a mix of broccoli, cauliflower and carrots. Now you can use fresh if you want to, but honestly I’m too lazy to cut all the different ones and all that, plus flash frozen veggies tend to be fresher because they are frozen right after they’re harvested. I call that a win win, but the choice is up to you. The cook time just may be a little less for fresh veggies over frozen. Costco has a pretty good selection of huge bags of frozen veggies. That’s where I tend to get mine or if I run out I just get them at Stater Bros.

Pair these veggies with the protein of your choice and you’ll have about 10 minutes total kitchen time and then all you have to do is wait for your veggies to roast to perfection. While they’re roasting feel free to play with your kids, run around with the dog or take a nap.

Fresh Herbs
Fresh herbs

Before Oven
Before the oven

Close up
Close up with fresh herbs

After oven
After the oven

Crispy
Crispy & sweet

Easy Honey Roasted Vegetables
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Ingredients
  1. 1lb mixed fresh or frozen veggies (I prefer the ones with broccoli, cauliflower and carrots)
  2. 1/2T honey
  3. 3T extra virgin olive oil
  4. 1/2t Kosher salt
  5. 1/4t pepper
  6. Handful of fresh thyme (or 1/2t dried thyme)
  7. Handful of fresh mint (or 1/2t dried mint)
Instructions
  1. Preheat oven to 425.
  2. Pour veggies onto baking tray. Measure out (or eyeball it) and pour all ingredients onto veggies and mix it all together. Try not to crowd the veggies or else they will take forever to crisp up.
  3. Roast in oven for 35–45 minutes depending on if they’re fresh or frozen. You really just need to keep watching them and pull them out of the oven when they are at your desired crispness. I like to stir them only once throughout the roasting.
  4. Once they’re done, pull them out and serve with your protein of choice. Enjoy!
That's So Primal http://www.thatssoprimal.com/

Roasted Broccoli with Parmesan Cheese & Lemon

Roasted Broccoli with Parmesan Cheese & Lemon

When we first went Primal finding sides that weren’t boring was kind of tough. We were used to sides of bread or some other starchy side. After following Nom Nom Paleo’s blog for awhile we got a lot of great ideas for sides. One post she linked to, the best broccoli of your life, is one of my favorite weeknight sides to toss in the oven.

Roasted Broccoli with Parmesan Cheese & Lemon
Before the oven

We now make this roasted broccoli with parmesan cheese & lemon all the time but make a few minor tweaks. The original recipe calls to put more olive oil on at the end which we don’t do. It also says to squeeze the lemon juice on at the end but we’ve found that it makes it too acidic, the lemon zest is good enough for me. We also leave out the pine nuts and basil.

Roasted Broccoli with Parmesan Cheese & Lemon
After the oven

Another thing we do is use a lot more broccoli than the original recipe calls for. This results in crowding the tray which leads to a more steamed broccoli. If you really want more of a crunch to your broccoli then don’t crowd the tray and split it into two trays.

Aidells Chicken & Apple Sausage

This goes with a bunch of different protein sides, but we keep it real easy and usually BBQ some Aidells Chicken & Apple Sausage. I pretty much buy a three pack of these every week at Costco.

Aidells Chicken & Apple Sausage

They taste great and are already cooked technically so all you’re doing is getting them a little charred on the grill for about 8–10 minutes. So you can throw these on when the broccoli is nearing it’s end.

Roasted Broccoli with Parmesan Cheese & Lemon and Aidells Chicken & Apple Sausage

Now go roast some broccoli and hopefully you’ll have leftovers for tomorrow’s lunch – if you don’t eat it all…

All gone

Roasted Broccoli with Parmesan Cheese & Lemon
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Ingredients
  1. 3-4 Heads of Broccoli
  2. 5T Olive Oil
  3. 4 cloves of garlic
  4. 1.5t Salt
  5. .5t Pepper
  6. Zest of a lemon
  7. Parmesan Cheese
Instructions
  1. Preheat oven to 425.
  2. Cut florets into small enough pieces to eat with a fork. Place on foil-lined baking tray. To reduce the amount of bowls I use, I just pour the olive oil on the broccoli and toss on the tray with the garlic, salt & pepper. Make sure the broccoli is all on a single layer on the tray.
  3. Bake for 20-25min.
  4. Once done grate parmesan over broccoli and finish it with the zest of a lemon.
Adapted from Amateur Gourmet
Adapted from Amateur Gourmet
That's So Primal http://www.thatssoprimal.com/

Chipotle Style Cilantro-Lime Cauliflower Rice

Chipotle Style Lime Cauliflower Rice
Served with Slim Palate’s Carnitas

I love Chipotle’s cilantro-lime white rice. With this recipe I really wanted to create that same side dish that could go with a bunch of stuff I cook throughout the week. It’s a nice staple to have on hand for any Mexican dish you cook. Sure you can do the real deal Chipotle recipe found in Paleo Takeout (which I do from time to time), but this recipe gets a lot more use considering that I consume a lot more cauliflower rice throughout the week instead of white rice. I searched the web high and low and found this recipe and then adapted it slightly. This recipe omits the adding of water and I add some Kerrygold Butter at the end. Making this the perfect side for adding some healthy omega–3 packed fats to your meal.

Chipotle Style Cilantro-Lime Cauliflower Rice before microwave
Chipotle Style Cilantro-Lime Cauliflower Rice before microwave

Chipotle Style Cilantro-Lime Cauliflower Rice after microwave and ingredients mixed in
Chipotle Style Cilantro-Lime Cauliflower Rice after microwave and ingredients mixed in

Chipotle Style Cilantro-Lime Cauliflower Rice
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Ingredients
  1. 1 Head of Cauliflower
  2. 1 Lime
  3. 1 Bunch Cilantro
  4. 2T Kerrygold Butter
  5. Salt to taste
Instructions
  1. Pulse cauliflower florets in a food processor until it looks like rice.
  2. Microwave the raw cauliflower rice in a covered microwave safe container for 7 minutes.
  3. While it’s microwaving, wash and chop the bunch of cilantro.
  4. Zest the lime over the rice once done and then squeeze the juice from that lime into the rice. Then add the chopped cilantro and 2T Kerrygold Butter. Throw in some salt to taste. Then stir all together.
Adapted from Lime Cilantro Cauliflower Rice
That's So Primal http://www.thatssoprimal.com/