There is a big misconception that healthy living (or making the transition to a healthy lifestyle) is a complex and tedious process. But as with any lifestyle change, it boils down to creating a new groove, one that is sustainable, enjoyable, and CONVENIENT!
Our big tip on how to create that new groove? Keep things simple in the kitchen while you adjust! Yes, enjoy skimming those gorgeous Paleo cookbooks, and pack that Pinterest board with inspiration, but create a weekly meal structure that is basic while you get rolling. Focus on meats and vegetables you love, and throw in some basic seasonings. Voila!
Starting your transition with this method will allow you to identify some of your staple go-to meals, you know – the meals that get you through a hectic week and are typically on stand-by in the freezer (you can spot our go-to meals in our weekly meal plans). And even if you are a long-time Paleo veteran, going back to your roots with your go-to meals is a great way to get back on track if you are needing a bit of focus in the eating department.
Here this week with a great tool to help add some basic (and majorly delicious) Paleo meals to your arsenal is Tarah from What I Gather.
Take it away Tarah!
♥♥♥
Hey there! My name is Tarah and I blog over at What I Gather. I love the Paleo Parents because they are so open and honest about their family’s health journey, and because they make real food less intimidating. They actually make it fun, simple and delicious! I think a lot of people are intimidated by the thought of working more whole foods into their diet, and I was right there with them a few years ago. I didn’t really even know what real food was, much less what to do with it.
If I picked up a package at the grocery store that said “Heart Healthy” or “Made with Real Fruit,” I figured I was good to go. I ate Lean Pockets, 100-calorie packs and a lot of sugar-free yogurt. Ugh.
I’ve since learned that healthy eating doesn’t have to be confusing. When you stick to real, whole foods, you don’t have to ask yourself all those questions about whether or not something is actually good for you. Once I made that realization, it was easy enough for me to find real food, but it still seemed expensive to shop for and time-consuming to prepare. It’s taken a few years and a lot of trial and error, but I’ve finally tucked quite a few quick and easy recipes in my back pocket that are healthy and delicious.
That is the big idea behind my new book, Real Food with a Twist: Tried & True Favorites with Flavor & Flair. This book contains 14 real food recipes for main dishes, soups, sides, salads, dressings, sauces and smoothies (each recipe in this book can be made Paleo), each with three “twists:” flavor options to help you mix up the basics for endless meal possibilities! Even better, each recipe can easily be doubled or tripled for larger families or for leftovers. Many of the recipes include freezing and storage instructions so you can make as much as you need and store it away for a busy day.
I am not the kind of person who can eat chicken and broccoli every day. I love food and I like to make it fun! In my day-to-day cooking, I tend to stick with basic recipes and add that special flair with various herbs, spices, dressings and sauces. By approaching real food this way, once you master the basic recipes you can put your own spin on things and put healthy meals on the table that your whole family will love.
That is the inspiration behind this Tandoori Meatloaf. I took a basic meatloaf recipe (also available in Real Food with a Twist), substituted ground lamb for ground beef, played around with the seasonings and whipped up a curried ketchup to top it all off. The result is a delicious variation on traditional meatloaf, that I hope will give you the courage and inspiration to come up with your own little twist.
If you want to try the other delicious possibilities in Real Food with a Twist, you can click here to get your own copy for just $4.99! After your purchase, you will be prompted to download the PDF to your device.
I hope you love digging in to this Tandoori Meatloaf and I hope this recipe serves as an inspiration for you to come up with your own favorite meatloaf recipe.
Ingredients
- 2 lbs ground lamb
- 1 egg, whisked
- 2 tbsp tomato paste
- 1/2 yellow onion, diced
- 1 tsp cumin
- 1 tsp curry powder
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 1/2 cup tomato paste
- 1/2 cup water
- 2 tbsp apple cider vinegar
- 1 1/2 tsp curry powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Heat oven to 375F.
- Combine all meatloaf ingredients in a large bowl. Use your hands to mix everything together until thoroughly combined and spread mixture evenly into pan.
- Bake for 50 minutes. Remove from oven and drain off any excess liquid from the loaf pan.
- While meatloaf is baking, combine sauce ingredients in a small saucepan over medium-low heat. Simmer for 10 minutes, stirring often.
- Spread sauce over the top of the meatloaf. Return to the oven and cook for an additional 10 minutes. Slice and serve!
[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2016/01/Tarah-cooking.jpg[/author_image] [author_info]Tarah is a real food nutritionist, health and fitness fanatic and nutrition writer in New Albany, IN. She met her husband while training for a 175 mile overnight bike ride, which spurred their love for healthy eating. They’ve been married for five years, have matching bicycle tattoos and a 2 1/2 year old son named Avery. Tarah holds an MS in Health and Nutrition Education from Hawthorn University. She is also the author of The Everything Paleo Pregnancy Book and blogger behind What I Gather. Connect with Tarah: Twitter | Facebook | Pinterest | Instagram[/author_info] [/author]
