PALEO & WHOLE 30 CAESAR WITH CHICKEN AND AVOCADO
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PALEO & WHOLE 30 CAESAR WITH CHICKEN AND AVOCADO
I’m a super advocate of MCT oil on my PALEO & WHOLE30 journey. I have personally experienced and witnessed in another person the healing miracles produced by taking this oil-based supplement daily.
MCT oil supports weight loss by raising your metabolism. This supplement is also beneficial for mental health, for creating immediate and more energy, for improving digestion, balancing hormones, improving mood, and, most importantly, in this time of COVID, fighting infections and viruses.
How much do you know about MCT oil? MCT is short-form for the term ‘medium-chain triglycerides.’ The word “medium” refers to the length of the chain of the fatty acid. The term ‘triglyceride’ is the technical word for fat. Triglycerides have two primary purposes. They either burn fat for energy or store it in the body as fat.
Coconut oil possesses both MCTs (54%) and LCTs (long-chain triglycerides).
This is a fabulous video to explain the benefits of MCT oil.
MCTs behave differently in the body than long-chain triglycerides. MCT’s do not require enzymes or bile for digestion and absorption. This form of fatty acids by-passes the stomach and goes straight to the liver. In the liver, the MCTs are rapidly absorbed and utilized for energy or turned into ketones.
The brain treats ketones as fuel, much like a carbohydrate (sugar). MCTs can cross the blood-brain barrier immediately and provide energy to the brain. The ingestion of MCTs has an immediate and positive effect on the brain.
I have witnessed firsthand how the daily intake of MCT oil improved the brain function of my deceased husband, Jack, who lived with and died from Alzheimer’s.
During the later stages of his disease, Jack had difficulty with many daily activities like zipping up his coat or sitting down into a chair. Within minutes of taking his MCT oil in the form of a peanut butter bar in the morning, he was able to accomplish both easily. Taking MCT oil each day added tremendously to the quality of his life near the end of his life.
I also ate the peanut butter bars as part of my grain-free lifestyle. Within a couple of weeks, I noticed that I was losing weight. I also felt more energy, which helped with my 24-hour caregiving schedule.
Taking MCT oil every day is beneficial to all of us, not just for those who have dementia.
This superfood feeds energy to the body and the brain.
MCT oil as a supplement is readily available in health food stores. You can also ingest it naturally in foods such as coconut oil (up to 15%), palm kernel oil (7.9%); cheese (7.3%); butter (6.8%); milk (6.9%); and yogurt (6.6%). You’ll find the oil on shelves beside avocado and grape seed oil.
Before incorporating MCT oil into your diet, consult your physician. If it is okay for you to ingest this oil, start with just a small daily intake, about ½ teaspoon. It takes time for your digestive tract to get accustomed, and the oil can act as a laxative. Take ½ teaspoon for at least a week. If your digestive tract is regularly working, then you can slowly increase the daily amount.
MCT oil does not solidify like coconut oil. It can be clear or light yellow and is tasteless and odourless. Therefore, it’s a fantastic ingredient to add to a variety of dishes. MCT oil can be added to dressings and sauces, as well as to baked goods. The key is to add the oil after cooking or baking. Do not use MCT oil for frying. High heat will kill its nutritional properties. Add the oil at the end of the culinary process, or to uncooked foods and dishes.
In making homemade Ceaser dressing, I use a load of fresh garlic, roughly chopped and allow it to sit out for at least 30 minutes. By chopping and exposed the garlic to oxygen for 30 minutes, it released an enzyme called alliinase that catalyzes the formation of allicin. Allicin has antioxidant properties and also helps to reduce inflammation in the body.
I also add MCT oil to spaghetti sauce (after the cooking process), to whipped cauliflower and roasted garlic on grain-free shepherd’s pie. I drizzle this odourless and tasteless oil over soups, stews, and chili. This oil adds a creamy mouthfeel to dishes, as well.
This Caesar Salad contains loads of nutrition, such as MCTs (benefits mentioned above), Omega 3 (avocado), monounsaturated fat and antioxidants (olive oil), selenium, vitamin D, B6, B12 and minerals such as zinc, iron, and copper (eggs), protein (chicken and cheese), and more!
- Prep Time: 30
- Cook Time: NONE
- Total Time: 30
- Yield: 4 to 6 1x
- Category: PALEO & WHOLE30
- Method: PREP
- Cuisine: LUNCH, DINNER
- Diet: Gluten Free
2 to 6 anchovy fillets packed in oil, drained (optional and to desired taste)
3 to 4 cloves fresh garlic, minced
Pinch Kosher salt
2 egg yolks (organic)
2 tablespoons freshly squeezed lemon juice
¾ teaspoon Dijon mustard
½ cup extra virgin olive oil
2 tablespoons of MCT oil*
1 teaspoon coarsely ground black pepper
¼ cup homemade Paleo & Whole30 vegan parmesan*
Freshly ground black pepper to taste
3 romaine heads, leaves separated
2 avocadoes, sliced
2 cups sliced roast chicken
1 cup homemade Paleo & Whole30 vegan parmesan*
*Check out this blog for the Paleo & Whole30 Vegan Parmesan recipe:
Chop together anchovy fillets, garlic, and a pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then MCT oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with pepper, and more lemon juice, if desired. Chill until needed.
In a large bowl add broken romaine leaves. Add some of the dressing. Toss until well coated. Divide lettuce between the bowls. Garnish each bowl with avocado, chicken, and cheese (or cheese substitute). Add more sauce to desired taste.
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