Paleo N’orridge (primal, keto, whole30, vegan, grain-free)

If you follow me on Instagram, you may have seen me post (several times) various incarnation of my current favourite breakfast: my own creation of Paleo N’orridge. I even posted the recipe there a while back, but now want to share it here. What’s n’orridge you ask? A breakfast food that resembles porridge – the hot, stodgy, breakfast cereal I used to eat topped with brown sugar and milk – but made from different, paleo-friendly, gut-friendly and lower glycemic ingredients. Hence the use of ‘n.’

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Sometimes WIAW

Sometimes I write a post on a Wednesday, showing you what I eat on a daily basis, to celebrate What I Ate Wednesday. It answers the question I get asked often: but what do you eat?!?!

Sometimes, (on the weekend), I eat my fruit + Nutter Bomb + coconut cream as my only breakfast. Sometimes, I run out of Nutter Bombs, so I make a lazy one instead: a small sprinkle of nuts and seeds, with nut butter on top.

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{WIAW} 70.3 weekend

It’s What I Ate Wednesday, where I show you all the paleo-primal food I eat in a day. This past weekend was Pat’s big triathlon, and we were on the road, so today’s post will show you how we do primal, on the road and for races. No link ups, no ‘blog parties,’ just real food. And racing.

Pat was competing in his first 70.3 triathlon, a half ironman distance, although not put on by Ironman. It was the Aberfeldy Middle Distance triathlon, which was also the Scottish National Middle Distance Championships.

Race weekend actually began Saturday, the day before the race, at home. Pat wanted his pre-race meals to be the same as what he would eat at home, so we took our own food for Saturday night’s dinner, and breakfast and lunch Sunday.This involved some cooking of chicken breast, boiling of organic white potatoes from our garden, making of multiple salads, and packing all sorts of primal essentials, like supplements, our espresso maker, coconut oil and my xylitol, (because I like sweet coffee). All non-perishables were packed in a cooler with ice packs. We then hit the road to Aberfeldy, in the middle of Scotland.

When we arrived, Pat picked up his race pack, and we attended the mandatory pre-race briefing. I was effectively Pat’s ‘sherpa’ wife for the weekend, and went to the race briefing as an extra set of ears, just in case. Then, it was off to our B & B for pre-packed dinners and an early bed. I went for an 8 mile run around the B & B, which coincidentally was also part of the half marathon route the following morning. When I got back, I ate a salad of chicken breast (seasoned with salt, pepper, garlic granules and paprika), with organic Swiss Chard from our garden, cucumber, tomato, snap peas, pepper and avocado; tossed in Olive Oil and Balsamic vinegar.

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I also enjoyed a delicious, but melted, fat bomb. And a cup of peppermint tea. Both not pictured.

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Paleo Quiche (primal, whole30, keto, gluten-free)

Something I’ve learned as a teacher is to reflect on my practice: What went well in that lesson? What didn’t? Is this task I’ve created really doing what it’s meant to be doing? Are my students getting the most out of this assignment?

As I continue along with my primal journey, I’ve made changes to the way I do things, including adapting recipes along the way to maximise the benefits from the foods Pat and I eat. While there’s nothing wrong with my current Whenever Quiche recipe, I personally would like a tad bit more protein in the morning. I’ve increased the number of eggs used in my recipe, which equates to one egg per slice of quiche, rather than the less-than-one-egg per slice of quiche before. Yes, I’m being protein pedantic….

This dish is very versatile – just like most of my primal recipes – and should be used as a basic guideline for you to develop your own quiche flavour combinations over time. You can serve the quich hot out of the oven, or let it chill and serve cold. It’s great for any meal of the day, but if you’re already primal, you’ll have no issue eating, say, non-breakfast food for breakfast, (leftovers anyone?).

In terms of ingredients for the filling, the sky is the limit! I always aim for at least three vegetables, one of them being leafy, like spinach, Swiss Chard or kale. This recipe has spinach, mushrooms and brocoli, but you can do any veg you want, don’t just follow this particular recipe. For meat, you could try bacon, gluten-free sausage or even prosciutto in it. I’ve often thought smoked salmon would be delicious in it, given it had the right ingredient combination. And, if you eat dairy, any cheese would add nice flavour. In the past, I’ve put cheddar, parmesan, cream cheese, feta, and a raw, unpasteurised Scottish cheese.

This quiche so versatile, I made it for a primal travel day going home to Canada. And coming back.

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More than enough food for a 14 hour travel day

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What I Ate THIS Wednesday

Confession: Sometimes when I write a What I Ate Wednesday post, the photos aren’t what I ate that specific day. Today, is different. Today, my post is actually everything I’ve eaten on this day, to give you a clear idea of my primal food choices. I believe this is important; people need to see different food options are always out there.

*hint: click on the links for some delicious paleo, primal, keto and Whole30 compliant recipes.

Breakfast

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What I Eat (Wednesday)

It’s Wednesday, let’s talk food. Let’s talk about what I eat on a weekend day, following the paleo diet. Why emphasise weekend? Because it’s slower, and my eating patterns change from 3 meals a day during the week, to about 2 on the weekend.

No link ups, no shout outs, just me talking paleo food…. something I can do all day long.

Breakfast

On the weekend, I like to space out my breakfast. When I first wake up, I want bulletproof coffee, but if I drink just that, I feel weird. Despite loving the taste of a bulletproof coffee made with a double shot of espresso, 2 tbsp coconut oil, 1 tbsp butter and a heaped teaspoon of xylitol for sweetness, my body says “Feed me Seymour Danielle!”

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Paleo Beet(root) Coleslaw (AIP, whole30, primal)

Beets, or beetroot in the UK, are one of my favourite root vegetables. Growing up, they were actually a treat for me. My Grandma Sasaki used to make pickled beets, and when we were having a formal family dinner, she would set some out on the dining room table to enjoy with the meal. My dad and I would secretly pick at the beets before the meal instead!

Right now, my local grocery store is selling organic ones in bunches, so naturally I’ve been taking full advantage of this. I’ve roasted them to eat as a side with meat, or tossed them into a salad of some kind. I’ve even been drinking beet(root) juice.

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{Recipe} Chicken, Bacon and Blue Cheese Salad

Otherwise known as ‘The Best Chicken Salad you will ever eat!’ An arrogant statement, but I promise you, once you make this salad, it will become part of your daily cooking repertoire. It’s that good.

Why? Because it’s delicious. It’s quick. It’s a salad, (just in time for summer!). It’s an entire meal. It’s also primal, paleo and Whole30 compliant (if you omit the blue cheese). This salad is keto, gluten-free, and sugar-free. The only thing it’s not is Autoimmune Protocol Paleo compliant, due to the use of paprika and tomato. Sorry AIP peeps.

I was going to call this CBBC salad – Chicken, Bacon and Blue Cheese – but then didn’t want connections with the popular BBC children’s channel 😉

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