Paleo Tortillas

I made this today: http://theculturedcavewoman.com/2014/01/07/crockpot-shredded-chicken-tacos-with-paleo-tortillas/

The "tortillas" actually came out pretty good, it was like making pancakes, the first one was thick and kind of broken apart but the rest came out pretty well. They have a crepe like texture and kinda tasted like egg but they were good. I didn't have almond milk so I used canned coconut milk mixed with some water. I also used wholly guacamole instead of making my own.

I ate two of the tacos and then put sliced black olives on the third one after the pic was taken. Salsa and lettuce would be a good addition as well.

Loving that it's 7pm and still light out, not loving that I lost an hour of sleep, I was not feeling rested this morning but that could also be attributed to the wine I drank this weekend! My goal is to eat clean all this week, I washed and chopped up lettuce, spinach, carrots, bell pepper, mushrooms and red onion for salads, and am broiling a couple fillets of salmon for the salads to bring for lunch.

Time to finish my other Sunday activities (folding laundry, etc) and try and get to bed early... I know, my life is so exciting ;) Good night!

Zucchini Chicken Pasta with Homemade Pesto

I never thought I'd say this but after making paleo "noodles" with both spaghetti squash and zucchini, I seriously don't even miss pasta. If you don't have a julienne peeler you need to go out and get one stat (or ask for one for Christmas). They are awesome, my only issue with it is that it's really hard (or impossible) to julienne every last bit of zucchini, I usually end up with a few thick slices in the pasta but better than wasting it!

I first made this recipe with regular pesto that I bought at Whole Foods but it gave me stomach issues so I decided to use my awesome Vitamix (seriously, is there anything that thing can't do) and make my own cheeseless pesto, but you can always use pesto from a jar. You can also try adding sundried tomatoes to the pasta.

Ingredients for one serving:

• 2 large zucchini squash (julienned into noodles) 
• 1 tsp sea salt 
• 1 tsp black pepper 
• 4 chopped artichoke hearts packed in water 
• 4 large raw walnuts 
• 4 oz chicken breast, seasoned and baked with garlic powder, salt and pepper, then cut into slices
• 2 T homemade cheese-less pesto (see below) 

Homemade Cheeseless Pesto:

• 1 bunch basil
• 1/2 cup (60 ml) olive oil
• 3 garlic cloves, peeled
• 1 oz walnuts 
• 1/2 tsp salt 

Blend in Vitamix for 1 minute at Variable 7 (start at Variable 1). It will make about a cup and will keep in the fridge for about a week.

Pro Tip: Peel 6-8 zucchini all at once and store the "noodles" in a tupperware, and bake and slice several chicken breasts at the same time, then you have 4 meals for the week, and all you have to do is assemble and heat up. BOOM

Low carb pasta! Yay