Happy Friday! Phew, another paleo week for the books — and if you follow along on social, I shared a major milestone this week, too. I’m officially back down to my pre-pregnancy weight. Insert happy dance here!! It feels good to be making healthy, clean choices and seeing the results. And on that note, I wanted to share an easy homemade paleo pasta sauce recipe that I’ve been making lately. We regularly have some version of sausage and peppers on the menu during the week — and this sauce recipe has changed the game for me. I’ve doctored with the recipe a bit to be super paleo friendly, and it’s not only super simple but SERIOUSLY SO GOOD.
We’re wrapping up week two of our paleo diet and I can already feel the difference of eating clean. While I’m not doing Whole 30, I’ve cut out all carbs, dairy and sugar — so I guess it’s not really that far off. I had to get over the initial slump of feeling lousy, wanting to eat everything in sight and desperately missing my Diet Coke. But now my diet is getting into a rhythm and I can already notice a change in my appetite and cravings. And I’ve been pleasantly surprised at how much I like almond milk this go around! Who knew? Of course, meal planning is key, and when researching dinners, I came across several variations of paleo chicken tortilla soup. So I took my own spin on the dish — and it turned out really delicious and filling (and husband approved).
In honor of Earth Day today, I wanted to share a little update from my kitchen. The hubs and I are now on week 3 of our paleo diet and boy has this been a change! We’re big meat and veggie eaters to begin with so for the most part, it hasn’t been too difficult. The challenge most of all has been dedicating the time to prepping and planning for the week ahead so we can incorporate a variety into our meals.