Tag Archives: recipe

Liver, Sweet Potatoes, and Paleo!

My coworkers think it’s funny and ask me if everything is paleo. “Hey Suz, is this paleo?” “Hey Suz, I’m eating out of a plastic container – totally paleo right?” “We’re having Chinese food tomorrow, is Chinese food paleo?” It’s light hearted and makes me laugh, but it makes me think about how some nutrition strategies can be so foreign to some. Paleo is pretty simple, but it’s going to be a learning process – I’m sure I’ll be eating things that aren’t totally paleo – until I learn the ins and outs. Also, before really making the decision to remove gluten and follow a more paleo style I purchased some meal replacement bars that are low carb but definitely not gluten free or paleo, and a box of quest bars – that are gluten free but probably wouldn’t meet the paleo standards. Being that I don’t have a lot of extra money laying around and I literally can not stand the thought of wasting food, I plan to continue to eat these bars until they are gone, and then look for alternative quick meal bars for work. As a licensed vet tech (vet nurse) I often have to eat on the run, and meal replacement bars become a staple – it’s either that or eating the donuts that were brought by a client.

For more info on paleo click here. There’s a lot of info out there – a simple google search will do, but the website in the link above is pretty comprehensive and also has a link with research. 

For more info on gluten free I really suggest you read the book Wheat Belly by William Davis. It explains why one would consider taking wheat (gluten) out of their diet even if they do not have celiac disease.

Anyway, yesterday I mentioned that I was going to try to make a recipe with liver… Well, I made it, and it’s not bad! I only tasted it warm so I’ve put it in the fridge to cool so I can try it as the dip/pâté it’s meant to be! 


Want the recipe!!?? Check it out at healthfulpursuit.com it was a little bit messy but that’s because I don’t have a big blender! Shout out to my coworker Becca for the mason jar! 

For breakfast I had a beautiful veggie bowl that I concocted myself! I was so proud of myself I didn’t want to eat it it was so pretty! 


It consisted of alfalfa sprouts, kale and spinach sautéed with chopped onions, a half of a sweet potato, 1 egg, and 1 meatball that I got from the super market (it’s grassfed beef that comes in small round balls that I got at the local hannafords). It was so good! I’m really getting the hang of cooking! 

I ate my breakfast or first meal around 12, I wasn’t really hungry and sort of fasted without really intending to. Feels like eating this way will have me slowly and effortlessly easing into intermittent fasting as well. Anyway, I ate one of my bars for “lunch” and a few hours later had a banana and another bar. We were busy and a client brought us brownies so I was glad I had my bars as my emergency snack! 

For dinner I made some sweet potato and kale hash – I got the recipe from Fitfoodfinds.com and kind of just threw things in the hash – I didn’t have a red pepper so I used a green bell pepper, and I had some left over leeks from the liver pâté so I threw those in there! The balsamic really gave it the kick it needed at the end and I added some chicken legs marinated in a chipotle seasoning packet (I made sure it didn’t have sugar – it was a store brand). 


My husband loved dinner so much he had to post a photo on instagram! Ha! 

All in all today was a pretty good day. I actually wasn’t even hungry for dinner. I will say I have to lighten up on the coffee at work, I have small cups but 2-3 is a bit too much. I wasn’t tired today at all, so I’m not sure what that was about but I’m taking it one day at a time and will be better tomorrow! 

Well, that’s it! Gluten free and paleo journey is just beginning and I feel pretty good! I can tell my energy is much better, my inflammation feels less and I feel lighter. I jumped on the scale today even though I didn’t want to just to see where I’m at and I wasn’t exactly happy with the number, but it didn’t upset me or make me want to give up. I feel like my mind has finally shifted, and this is do-able. Plus, I haven’t had a headache all week!! 

Not sure what recipes I have planned for tomorrow but I have some left over sweet potato hash from dinner so I’ll probably add an egg to it for breakfast or maybe some of that beef like this morning! My doc is buying the service Chinese food so I’ll have to see if I can navigate through that! 

I wonder if Chinese food is paleo? 😉

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31 days of clean foods: day 9

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Today I woke up 5am, I had a shake with one scoop of metabolic nutrition protizyme, 1 organic banana, and about 1/2 cup muscleegg before heading to the gym for my workout. I got to the gym for the Beach body burn groupX class at 6am. The class didn’t really get started until around 6:10 but we worked hard from that point til about 6:55am. Class was hard, 25lb plate squats super setted with front leg raises. Side leg raises with weighted plate, bear crawls, a lot of Burpees, frog jumps, etc. It was challenging but most definitely not the hardest thing I’ve done – that’s okay though, I always enjoy the Tuesday class.
After class I went home to shower and get ready for work. On my way out the door, around 8:30am I had 2 eggs and 2/3 cup raspberries. I got to work at 9am, and it didn’t seem like it was going to be too bad of a day.
Around 11 I got hungry so I had 1/2 cup pistachios which held me over until lunch where I had 4oz chicken breast, 1 cup green beans, 3/4 cup jasmine rice at 2:30/3pm.
We had a meeting at work from 6-8pm so I had about 5carrots and hummus while everyone else are breaded chicken and pasta that my job provided for us.
Around 8pm I left work and by 9 I was really hungry so I had 3/4 cup jasmine rice, 4oz chicken, 1tbsp hummus, and 1/4 cup almonds.
-At around 9:45 I decided I was going to try to make some protein muffins. To make them I used

2 organic bananas, 2 scoops of Metabolic nutrition Protizyme, 1 cup oats, 1/3 cup muscle egg
Use food processor to squish bananas to make a paste, add other ingredients and mix
Bake in preheated oven at 350 for 15-18 minutes
Makes 6 small muffins

When they were done I ate 3 of them, leaving 3 for tomorrow at work.

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