Why I Decided to Go Paleo + Filet, Faux-Tatoes and Asparagus

11 Sep

Well, something very exciting happened to me yesterday and I wanted to share it with you …

Meet my husband, Daniel **love**

Love this man.

He helped prepare and then ate his first Paleo meal last night!! (See below for the recipe — SO good!)

So you might be thinking yeah, that’s great but why is that so exciting? Well, I actually started my Paleo journey because of him. For years he has wrestled with health issues that have really been reaking havoc on his system. It has been so frustrating and after feeling so helpless in this arena, one day I realized …

I could actually DO something (besides pray and be supportive) to tangibly help him … I could clean up my eating and make healthy meals that he would (hopefully) eat!

I came to this revelation with some research and encouragement from my friend, Kara, who is currently doing Paleo to help her family with health issues. I made up my mind, right there in her kitchen, after talking about homemade mayo, that I could do this. I would do this. I’m going to do this!

And, 19 days into the Whole30, here I am.

Daniel isn’t doing the Whole30 (right now anyway) and his eating habits are pretty much the same but I know that down the road he will start doing this too. In the meantime, I’m making meals that I think he will like (he’s a real steak-and-potatoes kind of guy) and I’m going to keep creating an environment of clean eating.

So, last night was kinda a big deal for me :) … Oh, and it tasted absolutely fabulous too!

Enjoy this meal from the two of us and I hope you have a great day …

Filet with Baby Bellas & Onions and Faux-Tatoes with Garlic Asparagus

  • Daniel’s Steak:
    – 3 Filets (5oz each,  1.5 inches thick –  2 for dinner, 1 for lunch the next day)
    – 1 T Coconut Aminos
    – 1 T Extra Virgin Olive Oil
    – 1 tsp. McCormick Grill Mates Montreal Steak Seasoning
  • Directions:
    – Mix the Coconut Aminos, EVOO and seasoning in a medium bowl.
    – Place the steaks in the mixture and turn them a couple times to fully coat them.
    – Let the steaks marinate and let come to room temperature.
    – Heat your grill and bring it to a high heat (around 400 degrees.) Once your grill is hot, cook your steaks on the flame 2 minutes per side for a total of 8 minutes.
    – We like our steak medium-rare so if you want it more cooked, play around with the timing by increasing it a bit until you get the color you want.
    – Once your steaks are cooked to your liking, plate them with the below sides …
  • Mashed Faux-tatoes:
    – 1 bag (14-16 ounces) frozen cauliflower florets
    – 1 garlic clove, crushed (about 1 teaspoon)
    – 1 1/2 Tbs. coconut oil
    – 1/2 cup coconut milk
    – salt and black pepper, to taste
    – 1 Tbs. dried chopped chives
  • Directions:
    – (This is a Well Fed cookbook recipe but the directions I use are a bit different because I don’t have a food processor. If you have a food processor, it will be a bit easier.)- Cook the cauliflower as directed on the package. Drain.
    – In a small/medium saucepan heat up the coconut milk, coconut oil, garlic and chives and cook for 1 min until coconut oil is melted. Once melted, you can either add to the puree in your food processor or gradually add smaller amounts to the saucepan (my method).
    – If you have a food processor, put the cauliflower into it and puree it until it’s smooth like mashed potatoes. Then add the coconut milk mixture and blend again until everything’s blended evenly. Since I didn’t have a food processor, I used my Magic Bullet (thanks Mom & Dad!) and blended smaller portions, gradually adding them to the saucepan and stirring until I got the mashed potato like texture. You can also use a potato masher if you don’t have either of those options.
    – Add extra chives on top to make it look pretty if you want … then enjoy!

  • Garlic Asparagus:
    – 1 Bunch of Asparagus
    – 2 Cloves garlic, chopped
    3 T Extra Virgin Olive Oil
  • Directions:
    – Super simple: Preheat your oven to 375 degrees.
    – Lay the asparagus on a baking sheet.
    – Drizzle with EVOO
    – Sprinkle garlic on top of the asparagus.
    – Cook for 20 minutes and you’re done!
  • EVOO Mushrooms & Onions:
    – 1 C Baby Bella Mushrooms
    – 1 Sm. Sweet Yellow Onions, quartered
    – 1 Clove garlic, chopped
    2 T Extra Virgin Olive Oil
  • Directions:
    Even more simple directions … In a covered, small saucepan or pot, combine all ingredients and saute on low-medium heat until tender. About 10 minutes.

~ Kate

P.S. I’m going to introduce you to my kitchen and some of my kitchen staples … Stay tuned!

Melissa Joulwan
Melissa Joulwan

LOVE this post! Congratulations on 19 days of Whole30. That. is. AWESOME. WIshing you many more happy, healthy meals.


  1. […] the fact that one of the main reasons I started eating Paleo was because of my husband’s heath issues, Daniel just isn’t […]

  2. […] the fact that one of the main reasons I started eating Paleo was because of my husband’s heath issues, Daniel just isn’t […]

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