Nom Nom Delicious! A New Paleo App!!

So in my quest to eat better, I’ve found the most energizing diet to be paleo. This is also known as the “cave man” or paleolethic diet. For me its the simplest eating plan to follow. Grass feed, organic meats, vegetables, healthily fats and nuts, easy on the fruit. What’s missing…breads, pastas, and dairy. Now mind you I love my dairy and bread so this is tough for me. So what I’ve decided to do is to ease into this diet change. In my quest to make this diet change obtainable, I came across this app and blog that is absolutely fabulous. It’s called Nom Nom Paleo. I found it about a week ago and have tried about 7 recipes out of it so far. I must say they all have been fabulous!! My favorite so far is the Stir-Fried Kelp noodles. Yes I know it sounds crazy, so just follow the recipe. In fact…just get the whole app. They also have a blog you can check out too that packed with great information about the diet, recipes and lifestyle that goes with it.

click here

Get the app and let me know what recipes you try. I promise you, it’s the best $5 you’ll spend all month!

(image credit: nomnompaleo.com)

Another Great Salad- Spinach, Pear and Endive Salad

So I’m trying my best to balance the foolishness I sometimes indulge in and healthy eats. I found this recipe in The Illustrated Kitchen Bible by Dorling Kindersley Publishing. An absolutely wonderful wedding gift.  This thing has everything in it from the basics to the over-the-top entertaining dishes. I made this the other day and paired it with herb roasted lamb loin and potato cake. It will also work great with any grilled meat. I hope you enjoy. Let me know how it turns out for you!

Spinach, Pear and Endive Salad

makes 6 servings
prep time: 10 minutes

For the vinaigrette

2 T red wine vinegar
1 T honey
1/2 T dijion mustard
1/3 cup plus 1 T extra-virgin olive oil
salt and pepper to taste

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7 oz of baby spinach leaves
2 belgian endives, cut into bite size pieces
2 firm ripe pears, sliced
3 shallots, thinly sliced

Step 1. Shake the vinegar, honey, mustard and oil in a jar until blended. Season with salt and pepper.

Step 2. Place the spinach, endive, pears and shallots in a large bowl. Drizzle with the vinaigrette and toss gently.