Today we started eating Paleo! I have convinced my intestinally-challenged husband to try it and live gluten-free for 30 days.

I bought pork loins, chicken, eggs, bacon, cauliflower, berries, nuts, leafy greens, peppers, mushrooms, tomatoes and more. I also have kale and rainbow chard still growing in the garden (needs to be picked and replaced with ‘maters!

For breakfast, I had two eggs, scrambled with no cheese or milk, just eggs, a little butter, salt and pepper. Lunch was a hamburger between lettuce. Dinner was a chicken breast, zucchini salad (with garlic, onions, a dijon vinaigrette, topped with fresh mint), and tomato slices. We’re full and happy to start something good together.

Obligatory Instagram photo:

Here is the “recipe” for the Zucchini Salad.  I saw a few online and adapted this to what I had at home.

Ingredients:

2 zucchini, peeled in thin ribbons

1/4 diced onion

1 clove sliced garlic

olive oil

Dijon mustard

Apple Cider Vinegar

Salt and Pepper

Fresh mint, chiffonade(ed)

I sauteed the onion in some olive oil, and after the onion was soft I added the garlic for a few minutes (don’t let it burn!).  While these were sauteeing, I made a quick Dijon vinaigrette by putting about 2 T of Dijon, 2 T of apple cider vinegar, salt, pepper, and whisked it up with some olive oil (enough to make a dressing but not too much to be overpowering).  With the onions and garlic still in the pan, I added the zucchini ribbons.  I kept them in just long enough to warm up and release some water but not get mushy!  I transferred the zucchini, garlic, and onions to a plate, added some dressing (not too much), tossed it up and topped it all off with the mint.  A very fresh, easy way to make a warm side salad!