Paleo Equals Color

Paleo FoodIt’s been just more than three weeks since we started eating Paleo style. The first thing I noticed is how much more fruit we consume. I can, 1000 percent say:  we were not eating enough fruit! Look how colorful this is! And this picture doesn’t even show the greens we had in the refrigerator: broccoli, kale, Mexican squash, brussels sprouts, salad, carrots, cabbage…

We’ve also been buying high quality meats and fish from the better supermarkets and local stores. It’s not cheap to eat this way, that’s for sure! But the food on our plate is so alive!

The best part of this way of eating is that (with a lot of cardio) we are both losing weight. I have also found that I rarely crave anything sweet because fresh fruit is acceptable. Hello fresh pineapple!!!

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Paleo Friendly Food

Paleo Friendly Food

My husband has officially turned us into cave people. I am the first to admit that my cheese head tendencies make me want to do the Atkins version of low carb eating. But I know that the Paleo lifestyle is much healthier.

I come from a big Italian family where bread, pasta, butter, and cheese runs through our veins. But I also know that all of those refined carbohydrates are terrible for us. Boooo!

To help with inspiration, we watched Super Size Me last night. Neither of us are McHeads but it was eye-opening anyhow. Morgan’s vegan girlfriend cracked me up and I was happy that in the end, he was going back to protein (read: meat!).

I am going to give this a real shot. Especially since we are joining a challenge at our gym where we will be required to weigh in weekly for the next 3 months. Having to be accountable to someone is helpful. I don’t want to say that I didn’t lose a pound because I was snacking on cheese and crackers for the past week!

With this new way of eating in mind, I made a kale salad today. I first tried it at People’s Market in Ocean Beach, CA and thought it was good. Here is how I prepared it:

Kale Salad

Kale Salad

Kale Salad

2 bunches of kale
2 tomatoes on the vine
2 green onions
1 ripe avocado
2 tablespoons of extra virgin olive oil
kosher salt to taste
juice of two lemons

  1. Wash the kale thoroughly, then drain. Remove most of the middle stalk with a knife, then chop the leaves down to about 1″ size. Place in large bowl.
  2. Chop the tomatoes and green onions, set aside.
  3. Juice two fresh lemons, set aside.
  4. Drizzle olive oil over kale and massage the kale until it is less rigid.
  5. Add salt, massage.
  6. Add the avocado, continue to massage the avocado into the kale to coat the leaves.
  7. Add the tomatoes and green onions and mix together.

This can be served immediately or placed in the refrigerator and served later. It’s so good that it just makes me want to continue to eat healthy!