Category Archives: paleo

Smoky Mountain Half Marathon Training!

Good morning, and happy Friday! I have a bunch of fun things to share today, so let’s get started!


Yum! The nearby Whole Foods has the most delicious figs in their produce section! I’ve been throwing them in to a bunch of my meals and snacks throughout the week.

The other day, I had sliced figs, Greek yogurt, and this new NoGrainOla snack I found.  NoGrainOla is made from almonds, carrots, dates, and coconut. It’s a perfect snack and is low in sugar :)

figs and nograinola

Then, this morning I had the brilliant idea to make a sweet frittata with figs, gouda, and cinnamon.

Here’s the quick recipe:


  • 2 eggs, scrambled
  • 2 figs, sliced
  • 1 gouda babybel (or a higher quality gouda…I’m sure that’s better!), sliced
  • 1/2 teaspoon cinnamon
  • 1/2 tablespoon coconut oil

Mix cinnamon in with scrambled eggs. Heat coconut oil in an omelet pan over medium heat. Pour in scrambled eggs and allow to cook for about one minute. Lay slices of figs and cheese into the eggs. Cover with a lid and cook for 5-7 more minutes, or until egg is cooked through.

fig and gouda frittata

Now that delicious food has been covered, let’s talk half marathon training!


smoky mountain half website

Those who know me well know I LOVE the Smoky Mountains. They’re like a fairytale land, and I’m always in awe of the park’s beauty. So when Ryan sent me this race day video (which I included below!), we decided that night we should do the race. Here’s the catch…it’s in less than two months.

The Appalachians are so beautiful that I don’t even care that this won’t be my best race time. I’ll run slow and steady while enjoying the scenery. I am SO EXCITED.

Last week, I made a training plan that gives me eight weeks to train, not including a final easy week before the race. Take a look:

half marathon training plan

Those of you who are more seasoned half marathon runners might point out some mistakes or some abnormal training choices, but that’s okay. I’ll be running near the SMOKY MOUNTAINS. My plan is to run at least three times a week. I included two cross training days, one of which is an optional run day. So, sometimes I’ll run four times a week. I generally run more than that when training for a half-marathon, but because I’m not really in distance-running shape I want to be careful and not injure myself. (Last time, I ran on a stress fracture…not something I recommend.)

September is going to be packed! We have the race, then my brother-in-law and future sister-in-law’s engagement party in New Orleans the following weekend, and my parents come to visit us in Georgia the weekend after that! It’s a busy month, but we’re excited :)

What fun things are you looking forward to this Fall?

Toasted Rosemary Almond and Bacon Salad

It’s Monday morning, and I feel refreshed from my low key weekend. It’s the first weekend I’ve been in town for a while, and even before that I was frantically trying to complete graduate school papers and portfolios. This weekend I was able to focus on day to day adult things like grocery shopping, cleaning, and Netflix :)

I also had time to actually plan meals! Our refrigerator has been looking a little bare this past month. We haven’t had the time or energy to meal plan and shop, but this past weekend I was able to be an adult again and keep the fridge stocked!

Now let’s talk about that delicious salad referenced in my title!

Toasted Rosemary Almond and Bacon Salad

This salad recipe is pretty easy, and you might even have everything you need in the pantry and refrigerator!

You’ll need: almonds (I used both almonds and walnuts), butter, salt, pepper, dried rosemary, bacon, lettuce, other salad veggies, and salad dressing.toasted rosemary almonds and walnuts

Begin by heating a cast iron skillet over medium heat. Melt one tablespoon of butter in the skillet. While skillet and butter are warming, mix 1 cup almonds, 1 cup walnuts, 1 teaspoon sea salt, 1/4 teaspoon pepper, and 2 tablespoons dried rosemary in a small mixing bowl. (I found this mix on Nom Nom Paleo!)

 toasted rosemary walnuts and almonds

Then add nuts and seasoning to skillet. Stir frequently for 8-12 minutes. Remove the nuts from the skillet and place on a plate or baking sheet to cool. Then add 5 strips of bacon to pan. (Do not remove any leftover rosemary.) Cook until crispy. Remove from pan and set aside on a paper towel.

Now it’s time to prep your salad! In a large salad serving bowl or mixing bowl, add 5-6 cups of mixed baby greens. Add any vegetables you’d like. I added cauliflower, carrots, cucumber, tomatoes, red onion, and bell peppers.  Crumble bacon on top of salad and add 1 cup of nuts to salad. (Save the rest for a delicious snack!)

toasted rosemary almond and bacon salad 2

Lastly, toss in salad dressing of choice (we used oil and balsamic vinegar) and enjoy! FULL RECIPE IS BELOW!!!

What are your favorite toppings for a large dinner salad?

Toasted Rosemary Almond and Bacon Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 5 servings

Toasted Rosemary Almond and Bacon Salad


  • 1 tablespoon grass fed butter or ghee
  • 2 cups nuts (I used almonds and walnuts)
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons dried rosemary
  • 5 strips bacon
  • 5-6 cups mixed baby greens
  • 1/2 cup shredded carrots
  • 1/2 cup chopped cauliflower
  • 1/2 cup sliced cucumbers
  • 1/2 cup sliced bell peppers
  • 1/4 cup sliced red onions
  • oil & vinegar salad dressing


  1. Heat a cast iron skillet over medium heat.
  2. Add butter to skillet.
  3. In a mixing bowl, combine nuts, salt, pepper, and rosemary.
  4. Add nuts to skillet and cook for 8-12 minutes, stirring frequently to avoid burning.
  5. Remove nuts from skillet and place on a plate or baking sheet to cool.
  6. Add bacon to skillet.
  7. While bacon is cooking, add remaining ingredients (except dressing) to a large salad or mixing bowl.
  8. Once bacon is done, set it aside to cool.
  9. Crumble bacon over salad, add one cup of nuts, and add salad dressing. Toss well.
  10. Serve and enjoy!

Big Dinner Salads & Beach Weekend Snacks

It’s Friday! I haven’t been able to post my usual Paleo Food Friday post because life has just been too hectic! Taking pictures of my meals is certainly not a priority :)

Today I’m just sharing a few quick things and then I’m heading to the beach for a fun bachelorette weekend with friends!

beach wear

First off…snacks! I’ll only be there one night, so I don’t need too much. i packed a few extras for the long car ride. The beach is about 8 hours from Houston, and it’s not always easy to eat well on the road.

Paleo Snacks

beach snacks

  • Paleonola, found at Whole Foods. Delicious and low sugar. Try it out!
  • Mixed nuts
  • Apples
  • Baby Bel (not quite paleo, but it is primal and close enough)

Quick and simple :)

Large Dinner Salad

large dinner saladI loved my dinner so much last night that I wanted to share it with everyone :) It was simple and straightforward:

  • mixed greens
  • red onions
  • orange bell pepper
  • olives
  • tomatoes
  • cucumbers
  • organic pepperoni slices
  • avocado slices
  • oil & vinegar
  • salt & pepper

There were enough good fats to keep me very full, and I got in more than my fair share of veggies!

Have a great weekend!

What are your favorite toppings on large dinner salads?

Monday Munchies

It’s getting HOT. Spring in the south is so fleeting (and honestly, I’m okay with that because pollen gets the better of me every year), and it’s already time to pull out the sunscreen if I want to go outside for more than 30 minutes!

I have NOT been in a mood to cook. I don’t want to turn the oven on…I don’t want to use a frying pan. More heat is no good. I also think our 4th floor apartment gets all of the heat from the units below us.

I’m sure I’ll catch the cooking bug again soon, but in the mean time meals have been simple. Because I skipped Paleo Food Friday (again), today’s post will be titled “Monday Munchies!”

Monday Munchies

Let’s start with today and work backwards :) Today we were low on food because I couldn’t find the time to go grocery shopping this weekend. I stopped at Whole Foods this morning and made a delicious salad! They always have new items on their salad bar, which is much appreciated :)Whole Foods Salad


The salad included: arugula with lemon vinaigrette, roasted peppers, roasted carrots, roasted celery, shredded carrots, and chorizo. I love the Whole Foods salad bar…I just wish it were affordable on a daily basis!

Yesterday Ryan was at a Hornets/Rockets game, so I was on my own for dinner. Not wanting to cook or turn on any appliance that gave off heat, I dug through the fridge and freezer in search of smoothie ingredients. Here’s what I came up with:avocado yogurt smoothie


Avocado Spinach Protein Smoothie:
1/2 avocado
2 cups frozen spinach
1/2 ripe banana
1.5 cups almond milk
3/4 cup yogurt
1/2 cup Arctic Zero, whatever flavor sounds appealing to you

Mix in processor or immersion blender. Serve icy cold!

This week we ate out more than usual. We went out for two meals for Ryan’s birthday: a sushi dinner meal (I’ll elaborate in tomorrow’s post!) and brunch.


diy sushi



Lola's Brunch


Brunch was at Lola’s, and I wish we discovered it sooner! Ryan had chicken and waffles and I add a Greek omelet. My omelet came with sun dried tomatoes, olives, artichoke, onions, peppers, and feta cheese. The house potatoes and bacon were a perfect addition!

All Week Long!
And my last “munchie” to share is a new snack that I love – Paleonola! Paleonola is a paleo granola…meaning NO grains. It’s super yummy and has only 4g of sugar per serving. (Your typical granola, like Cascadian Farms, usually has 15-20g of sugar!)

A few of my snacks this week involved a combo of sliced strawberries and Paleonola with plain Greek yogurt.

strawberries and paleonola


What are some of your recent eats?

Want to read more about my weekly paleo meals or get more paleo meal ideas? Check out Paleo Food Friday!