Paleo Musings and Recipes

1.  Paleo Musings

2.  Kid lunches

3. Chicken Nuggets

1.  Some more interesting developments after the 21 Day Sugar Detox.  After that I went on to about 9 days of the Whole 30 Challenge which is Strict Paleo.  Fridays seem to have a bad influence on me and some margaritas/SAD food snuck in.  Currently I am doing paleo with a cheat meal here and there on the weekend.  Not the best, but I needed a little flexibility for insanity sake. 

That said, now that my body is used to paleo/no sugar on a regular basis, when I do eat a Standard American Diet (SAD) item like a piece of pizza, some bread on a sandwich, I pay for it.  Stomach distress within 24 hours.  So this is good and bad.   Bad – can’t eat the stuff I used to exist on .  Bye Pizza Rolls.  Good – I am on the right track with my dietary ideals. 

My body doesn’t like grains and refined foods. 

So this prompts me to more cooking, more whole foods and a meat source for my grass fed/pastured  meats.  I have a friend that has chickens, so we hit the jackpot there.  I eat a lot of eggs.  They are the perfect on the go food for me.

Conclusion.  I like this paleo stuff.  Lovely cookbook – Make it Paleo.  I’ll put the link under “The Right Stuff” page.

2.  Kid lunches.  We have a finicky 15 year old lodged at the homestead.  OMG, she eats nothing but chicken.  No steak, beef, pork or eggs.  Her lunch for school will consist of ham sandwiches (maybe she doesn’t realize it’s pork) and funyuns.  Lunchables.  I don’t know how you Moms do it.  I look at what she eats and make faces, she looks at what I cook and makes faces. 

3.  To that end, I had some pastured, ground chicken from Rosas Farms ( and made the following chicken nuggets to keep in the fridge as a snack.  Pick your dipping sauce: Honey mustard/BBQ/Blue Cheese.  These seemed to go over well and were super easy to make.

Chicken Nuggets

Pour 1/4 c. coconut oil in a deep pan and heat.

1 lb pastured ground chicken

2 Tbsp of onion powder

2 Tbsp of Garlic powder

salt and pepper

3 Tbsp almond flour.

Form into balls, place in heated pan.  When the bottom looks cooked, flip and press the top.  Cook until no longer raw. 

Place on plate with paper towel to blot, serve with your dipping sauce.


About Debbie Forbes, LMT, CPT

Debbie has been a Licensed Massage Therapist (FL LMT MA16310) for over 18 years. Originally from the Chicago area, she moved to St. Pete in 1986. Her specialties are deep tissue, Lomi Lomi, Thai Yoga massage and Stress Therapy massage. She has traveled to Hawaii, the Bahamas, Mexico and various other places to study bodywork and allied modalities. She takes from her many years of experience and multitudes of classes to structure a massage based on your needs. Debbie is also a Certified Personal Trainer and Yoga Teacher. She believes that Integrative Systems, such as, Yoga, Massage and Personal Movement have been developed to guide us in this journey. An avid cyclist, Debbie travels around the country doing century and double century rides. She is a reluctant triathlete, cross fitter, occasional doughnut eater and is a USA Triathlon Official in her spare time.

Posted on August 20, 2012, in Uncategorized. Bookmark the permalink. Leave a comment.

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