They Call It Falling For A Reason

Spaghetti Squash with Sun-dried Tomatoes, Artichokes, and Asparagus

2012-02-28T09:15:00.000-08:00

This recipe is from Jamie Kimberlin. She says, "This is adapted from an ancient Oprah recipe involving lots of rigatoni and 3 kinds of cheese…anyway it's a nice departure from marinara or pesto." Thank you Jamie!

Spaghetti Squash with Sun-dried Tomatoes, Artichokes, and Asparagus

Ingredients:

3/4c oil-packed sun-dried tomatoes, drained and chopped (save the oil)

1lb Boulder hot Italian sausage (or other, if you MUST)

14oz jar or can marinated artichoke hearts, drained, chopped if you like

1 small bunch asparagus, cut into 1-in chunks

2 large garlic cloves, minced

1 can chicken broth

1/3c chopped fresh basil (dried ok too)

1/4c chopped flaty-leaf parsley

4oz goat cheese (optional)

1 medium spaghetti squash

1/4c water

Method:
1) heat 2TB of the sun-dried tomato oil in a large pan, add sausage. Break up and cook until browned

2) use slotted spoon to remove sausage from pan, then add artichokes, asparagus, and garlic. Cook over medium heat until garlic is tender…about 4 min

3) add broth and sun-dried tomatoes and boil about 8 min, until sauce is slightly reduced

4) while sauce and veggies are cooking, slice spaghetti squash in half and scoop out seeds. Place 1/2 in microwave-safe dish with the 1/4c water, cover loosely with plastic wrap, and microwave on high for 6-7 minutes. Repeat with 2nd half, shred noodles with fork

5) once sauce is reduced, add sausage and "pasta" back to sauce mixture, toss generously until sauce is almost absorbed by spaghetti squash

6) remove from heat, add in herbs and if so inclined, goat cheese. Enjoy!

Enchilado de Camerones

2012-02-12T17:30:00.000-08:00

Have I told you I don't like green bell peppers? I call them food polluters. I think they steal the flavor from almost any dish they're in and make every other ingredient taste like green peppers. That said, if I am making a recipe for the first time and it contains green peppers, I bite my tongue and add them in just to have respect for said recipe writer. This dish has green bell peppers and, here it comes, I wouldn't omit them in the future! So, grab your shrimp and your green peppers and let's do a salsa dance because this Cuban dish is excellente! And btw...it's even better the next day!

Enchilado de Camerones

Ingredients:

1 TBSP Olive Oil

1 cup chopped onion

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

1/2 tsp crushed red pepper

1/4 tsp sea salt

4 cloves garlic, minced (about 4 tsp)

1 can diced tomatoes, juices included (I like Muir Glen brand, no salt added)

1 pound medium shrimp, peeled and deveined

1/4 cup coconut milk (I like Thai Kitchen brand, full fat)

Cilantro as garnish (optional)

Method:

Heat oil in large, nonstick skillet over medium-high heat. Add onion; saute 2 minutes. Add bell peppers, crushed red pepper, salt, and garlic; saute 4 minutes. Add tomatoes; cook about 6 minutes or until liquid has almost evaporated. Stir frequently.

Stir in shrimp and cook 4 minutes or until shrimp are done. Remove mixture from heat and stir in coconut milk.

Salmon Cakes, Patties, Burgers, Whathaveyou

2012-02-02T21:01:00.000-08:00

Thought I'd try something new tonight, mainly because I didn't have anything thawed or pre-made and I was feeling lazy. It's snowing like a banshee here so I also wanted something warm, but all I had was canned salmon. For those of you who have never had canned salmon before, it can be a bit frightening. I grew up with the stuff, so didn't have any aversion to the skin or bones left in with the meat, but to some it might look pretty nasty. All I can say is...try it! It's actually delicious and full of calcium and Omega 3's and other fantastic, life-supporting elements.

Salmon Cakes, Patties, Burgers, Whathaveyou.

Ingredients:

1 can (14.5 oz) Pink Salmon
3/4 cup Almond Flour or Meal
1/2 cup finely chopped Onion
2 eggs, beaten
Juice from 1/2 lemon
2 TBSP mayo
1 TBSP minced garlic
1 TBSP fresh parsley, finely chopped
1/2 tsp paprika
1/2 tsp sea salt
1/8 tsp black pepper
Coconut oil

Method:

Drain salmon and flake into medium bowl. Combine all ingredients except coconut oil and mix thoroughly.

Heat skillet over medium-low heat and melt a couple tablespoons of coconut oil.

Form patties with the salmon mixture (will be wet, like tuna salad). Place patties in skillet and cook until browned. About 4-5 minutes per side. Flip carefully, as they will fall apart until cooked through.

Serve on a lettuce leaf with tomato or just eat plain! Goes great with Mango Avocado Salsa.

Hasselbeck Sweet Potatoes

2012-01-17T14:47:00.000-08:00

Photo courtesy of: http://www.myrecessionkitchen.com/Site/My_Kitchen/Entries/2011/11/18_Hasselback_Sweet_Potatoes.html

Hasselback Sweet Potatoes
Inspired by: http://www.myrecessionkitchen.com/Site/My_Kitchen/Entries/2011/11/18_Hasselback_Sweet_Potatoes.html

Ingredients:
2 sweet potatoes
2 tablespoons grass-fed butter
2 tablespoons applesauce
2 tablespoons maple syrup
1/4 cup chopped pecans
1/4 cup dried cranberries
1/4 cup peeled and finely diced apple
1/2 teaspoon cinnamon
1 pinch salt
Olive oil

Method:

Wash and peel the sweet potatoes 3/4 of the way, leaving a strip of peel on the bottom of the potato.
HINT: Lay wooden chop sticks on each side of the potato and slice as thinly as you can.

Rub them with a little olive oil.

Oil a baking dish or line it with parchment paper.

In a small bowl, mix together the rest of the ingredients.

Carefully try to push some of the stuffing mixture between the slices.

Pile the remaining stuffing on top of each potato.

Drizzle any remaining liquid over the potatoes.

Cover the dish with foil and bake for 40 minutes. I suggest testing your potatoes at this point. Mine took more like 55 minutes to soften up. You want the potatoes to be completely soft, crunchy sweet potatoes are yuck.

Remove the foil and bake for another 10 - 15 minutes, being careful not to burn the topping.

Allow to cool for 5 minutes before serving.

Paleo Coconut Bars

2012-01-17T14:43:00.000-08:00

I have been cooking up a storm! I have a ton of new recipes to post, but it might take me a while to get them all up. This recipe for coconut bars is super easy, gluten-free, grain-free, and almost guilt free (does contain honey).

Paleo Coconut Bars

Ingredients:

3 Eggs
1 Cup Coconut Milk (use Thai Kitchen brand, full fat version)
1/3 Cup Coconut Oil
1/3 Cup Honey
1 TBSP Vaniilla Extract
1/2 Cup Blanched Almond Flour
1 TBSP Coconut Flour
1 1/2 Cups Unsweetened Shredded Coconut
1/4 tsp Sea Salt
1/4 cup Dark Chocolate (optional, but highly desirable)

Method:

Heat oven to 350 F. Mix eggs, coconut milk, honey, and vanilla in food processor or blender. Pulse in almond flour, coconut flour, shredded coconut and salt.

Place mixture into 8x8 dish (glass or metal baking dish is fine).

Bake for 30 minutes or until toothpick inserted into middle comes out clean.

Place chocolate chips in ziplock baggie and melt in microwave for 1 minute. Squish chocolate into one corner and snip a tiny hole in the that corner with scissors. Squeeze chocolate zigzags all over coconut bars to make them pretty. Cool in fridge. Serve chilled.

Sauteed Spinach with Prosciutto and Pistachios

2011-11-22T14:35:00.000-08:00

Yet another test-drive recipe that is fabuloso!!! I made this last night (and changed the name because something about the word "warm" grosses me out unless we're talking about bread or pie, which we don't eat. Or you probably don't. I'm a failure of a Paleo-er, so I often end up eating whatever is put in front of me). ANYWAY...it's quick, easy, and super delicious. Pairs well with anything: spaghetti squash, a hunk of meat, eggs...you name it!

Warm (ew) Spinach, Prosciutto, and Pistachio Salad

Submitted by Amanda Langowski

Amanda’s Note: both are family favorites, and the best part is they are super simple! This is especially nice when you have a million other things to worry about on Turkey day.

Ingredients:

16 ounces fresh baby spinach
2 garlic cloves, minced
3 ounces sliced prosciutto, chopped into little squares (1/2 inch)
1/2 cup shelled & salted pistachios
1 to 2 tablespoons olive or coconut oil
1 lemon

Method:

Add the olive oil to a pan on medium-high heat. Once it is warm, thrown in the garlic and saute until it gets a little bit soft. Add the prosciutto, cook until it’s crispy. Mix in the pistachios and turn the pans temperature to low. Add the spinach a bit at a time; as it starts to wilt, add another handful, turning and mixing often. Once wilted, take it out of the pan, place in a serving bowl and squirt with lemon.

Roasted Brussels Sprouts, Squash, and Cranberries

2011-11-21T15:42:00.000-08:00

Why helloooooo!!!! I will admit, I've fully departed from my recipe blog duties. It's not that I've lost passion for the food (ahem---that will NEVER happen!!), but I really haven't spent much time in the kitchen lately. I've officially fallen into the groove of eating the same five meals over and over and over again (and a cookie, brownie, ice cream, or 10, here and there). Well, I'm getting sick of it and 'tis the season for delicious edibles. We are having a few guests for Thanksgiving this year so in true Jen fashion, I'm taking recipes for a test drive to make sure they aren't an epic failure before I try to feed others. I made this recipe last night and it is AMAZING!!! This will be added to my list of faves. If you don't like brussel's sprouts, shame on you.

Roasted Brussels Sprouts, Squash, and Cranberries

by Ruth Sakya

Ruth’s Note: This recipe represents so much of who I’ve become – not only a change in the ingredients, but how I respect and treat the food. It features two veggies I used to avoid like the plague: Brussels sprouts and squash. I now think squash is sweet…when did this happen?

Ingredients:

1 butternut squash
1 pound fresh Brussels sprouts
1-1/2 cups fresh cranberries
2/3 to 1 cup duck fat (melted), or other appropriate fat of your choice (I, Jen Woodmansee, used butter; from a grass-fed cow, of course)
1/2 tsp kosher salt

Directions:

Preheat oven to 450 degrees F. Remove skin, membrane, and seeds (reserve for future use) from squash. Cut squash into cubes. Trim and halve Brussels sprouts. Combine squash, sprouts, and cranberries in a large baking dish (or split into two if you don’t have a really large pan). Sprinkle salt on top and then add duck fat. Stir to combine. Place baking dish in the oven for 25 minutes or until the veggies are beginning to brown, stirring once or twice. Reduce heat to 350 degrees F and cook another 25-30 minutes until the veggies (especially the brussels sprouts) are cooked to desired tenderness. Serve warm and enjoy!

Roasted Brussels sprouts, squash and cranberries

Easy Berry Cobbler

2011-09-19T19:18:00.000-07:00

This is an extremely easy dish to make and has been a hit with everyone I've made it for. The optional ingredients make the recipe much sweeter, but neither are necessary.

Easy Berry Cobbler

Ingredients:

3-4 cups frozen or fresh mixed berries
1 1/2 cups almond meal
1 egg
2 tbsp coconut or palm oil
1-2 tbsp cinnamon
1/2 tsp sea salt
Drizzle of honey (optional)
Sprinkle of coconut crystals (optional)

Method:

Preheat oven to 350F

Place berries in pie pan. You may drizzle honey over the berries if you choose.

In a small bowl, combine egg, almond meal, oil, and cinnamon. Use a fork to blend. It should be thick. Use your hands to crumble the mixture over the berries. If you want the topping to be sweet, sprinkle some coconut crystals over the top.

Bake in oven for 35 minutes. Let cool at least 10 minutes before serving.

Roasted Brussel Sprouts

2011-09-19T19:12:00.000-07:00

I heart Brussel Sprouts. I am convinced that those who think they hate them have just never had them prepared properly. So...even if you don't like Brussel Sprouts, please, give them one last try. They are packed full of healthy shiz and are super delicious, especially when combined with bacon!

Roasted Brussel Sprouts

Ingredients:

1 lb fresh Brussel Sprouts

6 slices bacon, chopped and cooked

1 tbsp dried dill

Olive oil to taste

Black Pepper to taste

Method:

Preheat oven to 400 F.

Steam sprouts for 4-6 minutes. They should be bright green and the outer layer beginning to tenderize. Remove from steamer, cut stem (if still intact) and quarter each sprout.

Combine all ingredients and mix well, then spread evenly across glass baking dish. Roast in oven for 20-25 minutes. Stir mixture once about half way through cook time.

Red Pepper Dip (Pseudo-hummus)

2011-09-19T19:06:00.000-07:00

I was in a pinch for a dish to bring to a BBQ the other day and found this in my Everyday Paleo Cookbook. If you miss hummus, this is about as close as one could possible get for a paleo version and it is tremendous. Best part about it? Super easy. Hope you enjoy!

Red Pepper Dip

Ingredients:

2 cups walnuts (soak in water for an hour to soften, if you can)
1/2 tsp ground cumin
1/2 tsp sea salt
1 jar (12 oz) roasted red peppers, drained
1 clove garlic, minced
2 tbsp olive oil
2 tsp lemon juice (I was out, so subbed with lime juice)

Method:

Pulse walnuts, cumin, and salt in food processor until finely ground. Add peppers, garlic, EVOO, and lemon or lime juice. Process until smooth. Refrigerate.

Serve with celery, terra chips, or other favorite veggies!

Peach Crisp

2011-09-04T18:46:00.000-07:00

Peaches are in season and are amazing right now. I love peach cobbler and tried to make one for a bbq yesterday and failed miserably. I hate failing. At anything. Including stupid recipes. Soooo...I tried something different today and it turned out delicious. Hope you enjoy it as well!

Peach Crisp

Ingredients:
6-8 peaches, ripe
1/4 cup honey
1 TBSP plus 2 tsp cinnamon, divided
1 tsp nutmeg
1 tsp cloves
1/2 tsp arrowroot powder
1 tsp salt, divided in half
1 TBSP cold water
1 cup pecans
10-12 dates, pitted
2-3 TBSP almond flour/meal
2-3 TBSP almond butter

Method:

Bring large pot of water to a boil. Drop peaches in boiling water. Meanwhile, prepare large mixing bowl or pot with ice water. Leave peaches in boiling water for about 5 mins, then transfer immediately to ice water. This will allow you to peel them easily. Once peeled, pit and slice peaches.

Add honey, 1 TBSP cinnamon, nutmet, cloves, and 1/2 tsp salt to the peaches and mix well. Mix arrowroot powder with 1 TBSP of cold water until dissolved, then add to peach mixture.

Heat oven to 350 F.

In a food processor, combine pecans, dates, almond flour, almond butter, cinnamon and remaining salt. Pulse mixture until pecans are in small pieces and all ingredients are well combined. Do not blend too long, as your topping will turn into more of a butter.

Place peach mixture in baking dish. I used a 9x4 casserole dish. Spoon pecan mixture on top. Bake on medium rack for 35-40 minutes. Let cool one hour before serving.

OMG...It's Paleo Ice Cream!!!

2011-07-21T19:08:00.000-07:00

For those of you who don't know, ice cream is my favorite thing on Earth. Ok...that might be a slight exaggeration, but I really love it. We are in week two of a 7 week Paleo challenge and I am pretty much hating my life for having ice cream taken away in the middle of summer. Our dear friend Jamie Kimberlin gave me this recipe; I believe she got it from Health Bent.

Banana Ice Cream

Ingredients:

3-4 ripe bananas (should be starting to turn brown at minimum)
1/2 cup coconut milk (from can)
1 TBSP vanilla extract

Method:

Slice bananas into rounds and freeze over night. Combine all ingredients in food processor or blender and mix until smooth. Serve immediately.

How easy is THAT???

ZONE BLOCKS FOR ENTIRE BATCH (BASED ON 3 BANANAS USED): FAT - 7, CARBS - 9

Singapore "Noodles"

2011-07-19T10:59:00.000-07:00

I stole this recipe from an electronic Paleo cookbook and it is delightful. I made is almost as recommended, but improved it by using coconut aminos in place of soy sauce which is not Paleo. So...this version is completely Paleo! Hope you enjoy!

Singapore "Noodles"

Ingredients:

3 eggs
10 slices bacon, diced.
1 TBSP sesame oil
1 1/2 cups diced mushrooms
1/2 cup red pepper, finely diced
1 TBSP coconut aminos (found at Vitamin Cottage)
1 tsp curry posder
2 medium zucchini, sliced into long, thin noodles
chopped almonds for garnish (optional)

Method:

Place eggs into small bowl and whisk. Pour egg into frying pan lined with parchment paper on low-medium and heat for 4-5 minutes, or until cooked through. Remove from pan and place onto cutting board. Roll egg omlette and slice into thin ribbons.

Place mushrooms in a bowl filled with boiling water. Cover and leave for 2 minutes, then remove water and rain excess water from mushrooms.

Place frying pan back on heat and add oil and bacon. Cook until browned, but not crispy. Add mushrooms, pepper, coconut aminos and curry paste, combine well. Add egg ribbons then remove from heat.

Steam zucchini noodles in water for 2 minutes, drain water. Add bacon and mushroom mixture to noodles and combine well to serve!

ZONE BLOCKS: 8 PROTEIN, 9 FAT, 4 CARBS (WITHOUT CHOPPED ALMONDS).

Avocado Rellanos (Copy-catted from Zquila)

2011-07-15T21:08:00.000-07:00

We all celebrated my birthday at Zquila and I ordered a delicious appetizer (which I suspect is meant to be shared with others, but I hogged to myself :-) ...anyway, I went home the next day and tried to recreate it. I'm not sure it's perfect, but whatever I made was still delicious!

Avocado Rellanos (serves 4 as a meal)

Ingredients:

4-5 slices bacon (real, pork bacon), chopped
2 pounds shrimp, tails removed
2 ripe avocados
1-2 cups Pico de Gallo
1 tsp Sea Salt
1/2 tsp Black Pepper
1-2 tsp Fajita Seasoning
Cayenne Pepper (to taste)
Shredded Mexican Cheese blend (optional)

Method:

Pan fry bacon over medium heat until cooked through, but not crispy. While bacon is cooking, half, seed, and peel avocados. Place each half into separate serving dish. Once bacon is cooked, drain fat, reduce heat to medium-low. Add shrimp and seasoning. Cook until shrimp are pink and tightly curled, but then remove from heat immediately. Divide shrimp/bacon mixture into four servings and spoon onto avocado halves. If you are using cheese, top shrimp with cheese and allow to melt. Add pico de gallo to the top, garnish with a sprig of cilantro and serve!

I highly recommend this be served with sombreros and Robb Wolf's NorCal Margarita.

Bacon Broccoli Salad

2011-07-14T07:58:00.000-07:00

I have a whole mess of recipes to post. I've been cooking, a lot, but haven't had the time to get on here and share them. I will try to get caught up and get some of the recipes posted ASAP!

This broccoli recipe is delicious...Rex and Glenn Frank gave it to me and I've made it over and over for potlucks and bbq's and always get compliments. I am paleo-zoning, so my posted recipes will also have zone blocks calculated.

Bacon Broccoli Salad

Ingredients

1 cup homemade mayonnaise (recipe below)
2-3 TBSP raw honey or maple syrup
1-3 TBSP unfiltered apple cider vinegar
10 slices cooked bacon, cut into bite-sized pieces
2 pounds fresh broccoli (about 8-10 cups), cut into small florets
1 cup nuts, chopped (I use a combo of pecans, almonds, walnuts)
1/2 cup assorted raisins or dried fruit (I buy a berry blend)

Method:

Combine mayonnaise, honey, and vinegar in large bowl.

Add bacon, broccoli, nuts, and dried fruit and mix until evenly distributed.

Salad is best if allowed to marinate in refrigerator for a few hours or overnight. Serve cold.

EACH 1 CUP SERVING = 1 PROTEIN, 6 FAT, 2.5 CARB

Paleo Mayonnaise

1 whole egg
2-3 TBSP cider vinegar
1 tsp Dijon mustard
Dash of paprika
Pinch of salt
3/4 - 1 cup pure olive oil

Method

Place egg, vinegar, mustard, paprika, and salt in small to medium bowl. Measure 1 cup oil into container with good pouring lip. Whisk or blend the egg mixture for 10 seconds. While continuing to whisk, slowly drizzle oil into the container in a thin, steady stream (no thicker than pencil lead).

NOTE: This mayonnaise will not be as thick as traditional mayo.

Paleo Carrot Cake

2011-06-14T12:34:00.000-07:00

I saw a friend and fellow Crossfitter, Sherry Fushimi, this weekend at Southwest Regionals and she told me she found a tremendous recipe for a paleo-friendly carrot cake. She was kind enough to bring me the recipe the next day and I went home that night and made it. She was right. It's tremendous. I brought the cake (without frosting) to work and to my Book Club and shared it with my non-paleo eating friends and they also loved it! The recipe is another masterpiece by Elana Amsterdam (http://www.elanaspantry.com/) but I modified it just slightly. You can find the original recipe on her website if you prefer.

Photo stolen from http://www.elanaspantry.com/ because this is the most delicious looking photo I have ever seen and there is no way I could duplicate or improve it.

Paleo Carrot Cake

Ingredients:
3 cups blanched almond flour
2 teaspoons celtic sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
5 eggs
½ cup raw, unfiltered honey
¼ cup grapeseed oil (or almond oil)
3 cups carrots, grated (I used my food processor after hand grating 1 cup and nearly taking my thumb off)
1 cup dates, chopped
1 cup walnuts, coarsly chopped

Method:
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
In a separate bowl, mix together eggs, honey and oil
Stir carrots, dates and walnuts into wet ingredients
Stir wet ingredients into dry
Place batter into 2 well greased, round 9 Inch cake pans (I used two 8x4 bread pans)
Bake at 325° for 35 minutes (I baked them for about 40 minutes, but check them at 35 minutes by inserting a toothpick in the center and ensuring it comes out clean)
Cool to in pans for one hour and spread with coconut cream frosting if you like. You can find that recipe at http://www.elanaspantry.com/coconut-cream-frosting/
Serve to everyone you know because they all will like it.

Pablano Pesto

2011-05-17T19:14:00.001-07:00

Donnie brought a recipe home from one of his co-workers, Matt Gintzler, that is PHENOM!
It doesn't sound nearly as delicious as it tastes but, trust me, it is worth making. We just used it as a dip with plantain chips tonight, but I would use it over spaghetti squash, on eggs, anywhere. It's super yummy!

Pablano Pesto

Ingredients:

2 poblano chiles, roasted
3/4 Cup Almond Meal
1/3 C Olive Oil
1 bunch cilantro
2 cloves garlic
Salt
Jalapeno (optional)

Method:

If chiles are not roasted, seed, coat with olive oil, and roast at 400 F until soft and skin bubbles. Let cool until they can be handled bare-handed.

Combine all ingredients in food processor and blend until smooth.

Chocolate Chip Cookies: Paleo-er Style (version 2.0)

2011-05-16T20:42:00.000-07:00

THESE ARE AMAZING! Made a few alterations and no one would know these aren't "real" chocolate chip cookies.

Ingredients:

2 c Almond Flour
1/4 tsp Sea Salt
1/2 tsp Baking Soda
2 eggs
2 tbsp Coconut Nectar (the most amazing substance on the face of Earth. Found at Vitamin Cottage/Natural Grocers)
1/2 tbsp Vanilla Extract
1/3 cup Almond Oil
1 bag Good Life Chocolate Chips (non-dairy, gluten-free, soy-free)

Method:

Preheat oven to 350 F.

Mix all dry ingredients in large bowl.

Mix all wet ingredients in small bowl.

Combine wet with dry. Stir thoroughly. Add chocolate chips.

Line baking sheet with parchment paper and drop cookies by spoonful. Bake for 12 minutes.

Chocolate Chip Cookies: semi-Paleo style

2011-05-14T11:16:00.000-07:00

The boys asked if I would make them chocolate chip cookies today. This was a big stress point for me because I've been trying to clean up my eating a bit and I knew if I made them, I'd have to eat AT LEAST one. So, I decided to try my hand at fabricating a close-to-Paleo version. They turned out great! Could they be better? Yes. Do I have some ideas for improving them? Of course. But all in all, they are still scrumptious the way they are. And, most importantly, the boys loved them!

I am going to write the recipe as I made it, but will make suggestions for improvements/changes below.

Chocolate Chip Cookies: semi-Paleo style

Ingredients (Please see potential alterations/substitutions below)

1 1/2 C Almond Flour

1/4 C Coconut Flour

2 Eggs

1/8 C Grapeseed Oil

1/8 C Almond Oil

1/4 C Honey

1 tsp Vanilla Extract

1/4 tsp Sea Salt

1/2 tsp Baking Soda

3/4 cup Dark Chocolate Chips

Method:

Preheat oven to 350 F.

Combine all wet ingredients in small bowl. Mix until well blended.

Combine all dry ingredients in medium sized bowl.

Add wet ingredients to dry and mix thoroughly. Stir in chocolate chips.

Drop spoonfuls of dough on cookie sheet and bake 10-12 minutes.

Alterations/Substitutions:

I ran out of almond flour and grapeseed oil. I believe you could use 1 3/4 C almond flour and omit the coconut flour. You could also use all almond oil or grapeseed oil rather than a mix of the two. I actually think this recipe would be even tastier having used all almond oil. One could use olive oil, but the flavor is typically so overwhelming, it might taste a little too "mediterranean". I also believe one could omit the baking soda, as these cookies didn't flatten at all.

Chocolately Banana Goodness

2011-05-09T18:32:00.000-07:00

I've been trying to clean up my diet lately. When I do that, I get rid of just about anything in the house that might tempt me to eat it that doesn't classify as "Paleo". Let's be honest: I have zero willpower and the second I crave sugar or whathaveyou, I cave. Well tonight I had the worst of cravings and I REALLY REALLY wanted ice cream. BUT...I'm being good and not going to make an emergency dash to the store just to have buyers remorse 30 seconds later. Instead I got creative. I remember how delicious frozen bananas were and that they simulated ice cream, so I decided to go one step further and coat them in chocolate. Welcome Chocolately Banana Goodness.

Here's how you do it:

Get yourself some Lindt 90% Dark Chocolate.

Why this? Because the whole bar only has 9 grams of sugar. It's hard to beat and it tastes delicious.

If you need a label to be satisfied, here it is:

Next, heat a sauce pan over low heat, break up the bar into squares and slowly melt.

While the chocolate is melting, peel and quarter some bananas.

Bananas. Word.

Place quartered bananas on parchment paper. I covered a paper plate with the parchment paper first.

Then drizzle the chocolate over the bananas.

When I figure out how to turn the flash off, I will. Until then, you get shiny chocolately banana goodness.

Place the chocolate-covered bananas in the freezer. If you're like me you'll check them every 5 minutes and after about 20 minutes grab one anyways and eat it. It will be good, but not as good as if you were to give them about 30-45 minutes.

Fish Tagine

2011-05-01T17:55:00.000-07:00

Stole this recipe courtesy of Competitor magazine. Didn't even have to alter it...was already Paleo-friendly!

Ingredients:

3 TBSP Grape seed or Olive Oil
1 tsp Cumin
1/2 tsp Turmeric
1 (15 oz) can Diced Tomatoes
2 tsp Capers
1/2 tsp Cinnamon
1/2 lb White Fish (I used Cod)

Method:

Place oil, cumin, and turmeric in skillet over medium-high heat. Heat for one minute and then add tomatoes, capers and cinnamon. Simmer for about 5 minutes.

Pat fish dry and sprinkle with sea salt and black pepper. Add fish to skillet, cover, and simmer until fish is cooked through. About 5-10 minutes.

I served this with roasted asparagus and it was excellent, easy, and a quick clean up!

Tri Tip...And How To Make It God's Gift To Your Taste Buds

2011-04-14T13:10:00.000-07:00

My Father-In-Law, Russ, is a master of the grill. I have some pretty killer grill skills myself, but if I ever need to know how to grill something to perfection, Russ is my man. One of my favorite dishes he makes is tri-tip roast. It is melt-in-your-mouth, buttery, deliciousness; hold the butter. The only thing I don't like about it is the name: "Tri Tip" is so sterile, generic, vanilla, BORING. So, I traveled to France (via the internet) and stole their name for it, aiguillette baronne. Sounds much prettier and appetizing. Just don't ask me to pronounce it.

For those of us CrossFitters, a muscle is a matter of importance. So here's a little info on the Tri-Tip, straight from wikipedia:

The tri-tip is a cut of beef from the bottom sirloin primal cut.[1] It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.
The scientific name of this muscle is Tensor fasciae latae, inserted in the Fascia lata, the connective tissue covering the Quadricep femoris, also called Quadricep extensor, a group of four muscles which in turn insert in the Patella, or knee cap of the animal.

And here's a picture (I only wanted to add this photo because they highlighted the sirloin in pink. Shallow, I know).

So...would you like to know how to cook it? Here it is (and don't say I never gave you anything)

aiguillette baronne (a.k.a. Russ's bad-A Tri-Tip Roast)

Ingredients and Utensils:

One Tri-\Tip Roast, trimmed of excess fat
Olive Oil
Sea Salt
Cracked Black Pepper
Other Favorite Steak Spices

Meat thermometer (I recommend the button kind, not the digital techie-nerd kind)
Grill

Method:

Heat up the grill to HOT (500+ degrees)
Rub meat with olive oil and spices
Place roast on grill and sear until outside appears cooked (usually 3-4 minutes per side)
Reduce heat to medium-ish (250-300 F) and continue cooking.
Remove meat from grill every 5 minutes and check temperature. Once internal temperature reaches 140 F, remove from grill.
Allow meat to stand for about 5 minutes, then slice across the grain.

Super delicious when served with broiled brussels sprouts or asparagus and cauliflower mashers.

Setbacks Schmetbacks

2011-04-12T09:59:00.000-07:00

Alright...time to be honest with myself (and you as well). As of late, I haven't been the most dedicated when it comes to clean eating and training hard. Life gets in the way sometimes and we resort to pizza and cookies. Let's face it...we pay consequences from eating this way: we don't fit into our jeans, we get sick, and worst of all, we suck in the gym! A good friend and fellow CrossFitter stepped up and intervened the other day; basically I got called out on my ill behavior. I was told that my intensity sucks, my diet is ridiculous, and I need to get my butt in gear. This spoke volumes to me because I really thought I was only fooling myself. But to have a friend call me out means others are noticing and I really need to make some changes. So...I've started back on my own challenge. I'm Paleo-zoning again, I'm keeping a food log (to which my dear friend is holding me accountable), I'm working harder in the gym, and I'm incorporating some running into my routine because, well, I really suck at running. Why am I posting this on my blog? Because I am hoping that this will also open the window for me to start making some new recipes and posting them again! I also feel that if those of you who read this are given visability to my plan, I am held that much more accountable.

Another friend and I went to Lululemon the other day. On my bag is a beautiful quote:

"Life is full of setbacks. Success is determined by how you handle setbacks."

What do you do to "handle" your setbacks?

Do you tackle it? Do you fight it until it no longer exists as a setback? Do you run from it? Hide?

Here's to identifying setbacks, developing a plan to conquer them, EXECUTING your plan, and moving on!

Chicken Tikka Masala - Primal Version Baby!

2011-03-30T14:22:00.000-07:00

As of late, us NorCo CrossFit girls have had an obsession with Taj Mahal - the best Indian food this side of, well, India. One of our favorite dishes is the Chicken Tikka Masala. I decided to have a go at it Paleo-style, as I always suffer a terrible food-hangover after we dine at our favorite little location. It turned out fantabulous. And while there is a long list of ingredients, it is actually very easy to make. So...TRY IT!

Chicken Tikka Masala

Ingredients:

Masala Marinade:
1 cup coconut milk (from the can - use Thai Kitchen brand WITH the fat)
2 cloves garlic, minced
1 TBSP fresh ginger, grated (I was out of ginger root, so subbed 1 tsp ground ginger spice)
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp cayenne pepper
1/4 tsp ground tumeric
Sea Salt and Pepper

Chicken:
2 1/2 pounds boneless, skinless chicken thighs (can use breasts too, but thighs are cheaper)
Sea salt and pepper
3 TBSP olive oil
1/4 cup blanched almonds, whole
1 large onion, finely chopped
2 cloves garlic, minced
1 tsp fresh ginger, minced
1 1/2 TBSP garam masala
1 1/2 tsp chile powder
1/2 tsp cayenne pepper
1 - 35 oz can peeled tomatoes, finely chopped, juices reserved
1 cup coconut milk (from can)

Method:

Combine marinade ingredients in large tupperware container. Make a few shallow slashes in each piece of chicken, add to marinade, turn to coat, cover, and refrigerate overnight.

Preheat oven to broil and position rack about 8 inches from heat. Remove chicken from marinade and scrape off as much marinade as possible. Season chicken with sea salt and pepper. Line baking sheet with foil and spread chicken pieces on baking sheet. Broil chicken, turning once or twice, until just cooked through and browned in spots...about 12 minutes. Transfer to a cutting board and cut into 2 inch pieces.

Heat 1 tsp olive oil in skillet over medium heat. Add almonds and stir constantly until golden...about 5 minutes. Transfer almonds to plate and allow to cool completely. Once cooled, place in food processor and pulse until finely ground.

In large casserole dish (preferably cast iron), heat remaining olive oil. Add onion, garlic, and ginger and saute until tender and golden...about 8 minutes. Add the garam masala, chile powder, and cayenne and cook for an additional minute. Add tomatoes and juices, salt and pepper. Cover partially and cook over medium heat, stirring occasionally, until sauce is slightly thickened...about 20 minutes. Add coconut milk and ground almonds and cook over low heat for about 10 additional minutes. Stir in chicken, simmer for 10 minutes, stirring frequently.

Serve with Curry "Rice"

Vanilla Custard

2011-03-10T19:49:00.000-08:00

This turned out fairly well. I'm sure it could be tweaked to be better, but I honestly have no idea how to tweak it. It was a shot in the dark to begin with! If you like custard, it is a good, non-dairy custard.

Vanilla Custard

Ingredients:

1 can coconut milk (Thai Kitchen brand is best)
2 eggs
1 TBSP raw honey
2 tsp vanilla extract
1/2 tsp arrowroot powder
Cinnamon (to taste)

Method:

Preheat oven to 350 F.

Combine all ingredients in food processor or large bowl with electric mixer.

Pour into ramekins or oven-safe dishes. Mine split well between four 1 cup ramekins.

Bake for 35 minutes.

Remove from oven, sprinkle with cinnamon, and place in refrigerator. Cool before eating.

They Call It...GUMBO!

2011-03-06T18:32:00.000-08:00

in the spirit of mardi gras, i decided to make a paleo gumbo. it turned out phenomenal. served over cauliflower rice, you would never know it's a paleo dish!

INGREDIENTS:

2 tablespoons butter

2 cloves garlic

2 cups chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped celery

1 pound okra, chopped

1/4 cup olive oil

1/4 cup coconut flour

1 pound chicken thighs

1 pound andouille sausage links

2 cups water

6 cups chicken broth

2 pounds fresh shrimp, peeled and

deveined

1 sprig fresh thyme

3 teaspoons chopped fresh parsley

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/2 teaspoon hot pepper sauce (e.g.

Franks™)

1/2 teaspoon file powder (optional)

DIRECTIONS:

Melt the butter in a large skillet over medium heat. Add the garlic, onion, bell pepper, celery and okra; cook and stir until golden brown. Remove from the skillet, and set aside.

Brown the sausage in the skillet over medium heat. Remove from the pan to drain on paper towels. Drain the sausage fat from the skillet, and pour in the vegetable oil to heat. Place the chicken in the skillet, and cook for about 20 minutes, turning frequently. Remove chicken from the pan, and place on paper towels to drain, leaving the oil in the pan.

Reduce the heat to low, and stir in the flour. Cook, stirring constantly, until the roux reaches a deep brown color. This should take about 30 minutes.

Roux when ready. Starts as an off-white mixture.

Stir 2 cups of water into the roux, and add the onion, garlic and peppers. Set the heat to medium, and bring to a boil. Stir in the chicken broth, and simmer over low heat. Cut the chicken into cubes, and add to the broth along with the sausage. Simmer for about 1 hour.

Meanwhile, prepare cauliflower rice. Click here for recipe. I chose not to add the curry powder for this recipe.

Add the shrimp to the gumbo, and season with thyme, parsley, salt, cayenne pepper, and hot pepper sauce. Cook for another 20 minutes. Remove from the heat, and stir in the file powder.

Swimming Rama

2011-03-02T12:29:00.000-08:00

I love Thai food and Swimming Rama is one of my favorite dishes. I looked up a couple of different recipes and found this to be an easy conversion to Paleo. I have now made it twice: once with spinach (as the traditional Thai dish calls for) and once with cabbage in place of the spinach - was great both ways.

Swimming Rama

Ingredients:

1 lb boneless, skinless chicken breast
1 tsp sesame oil (olive oil is fine if you don't have sesame oil)
1 can (14 oz) coconut milk (I prefer Thai Kitchen brand)
2 TBSP SunButter Organic (all other SunButter variations have sugar added)
3-4 tsp red curry paste
3 cloves of garlic, minced
3 TBSP fish sauce
1/2 cup chopped almonds, raw, unsalted
1 1/2 pounds spinach leaves, chopped (or 1 head of green cabbage)

Method:

Wash and drain fresh spinach or defrost frozen spinach and drain well.

Slice chicken in 1/4 inch wide by 2" long strips.

Stir fry the chicken in oil over medium heat to quickly to seal in the juices. Just until no longer pink. Remove the chicken and set aside.

Add the red curry paste and garlic to the thick part of the coconut milk in hot wok or pan. Fry until fragrant and the oil begins to separate. Add the almonds, on medium heat, stirring frequently uncovered for 8 - 10 minutes. Add the spinach, and then the chicken. Stir and heat for another few minutes.

*If using cabbage, I recommend pre-cooking the cabbage until slightly soft before adding to the sauce.

Chicken Pepian

2011-02-23T07:39:00.000-08:00

This is a stolen recipe from Food Network. It sounds strange but is REALLY good.

Chicken Pepian

Ingredients:

1 pound fresh tomatillos
1 large poblano pepper (about 2 1/2 to 3 ounces), seeded and cut into 4 pieces
2 tablespoons olive oil
1/2 cup raw unsalted pumpkin seeds
5 peppercorns
2 whole allspice
1/2 teaspoon whole cumin seed
1 medium onion, chopped
4 cloves garlic, minced
1 cup chopped fresh cilantro leaves, plus 1/4 cup for garnish
1 cup low-sodium chicken broth
1 medium (2-inch) jalapeno pepper, seeded and roughly chopped
1/2 teaspoon salt
4 (6-ounce) boneless skinless chicken breast halves, pounded to 1/2-inch thickness
Lime wedges

Method:
Preheat the broiler. Remove papery outer layer from tomatillos then rinse them in warm water to remove some of their natural stickiness. Pat dry, then cut into quarters. Toss tomatillos and poblano with 2 teaspoons of the oil, place on a baking sheet and broil until charred, about 10 minutes.

Heat a large saute pan over medium heat. Add pumpkin seeds, peppercorns, allspice, and cumin and toast until pumpkin seeds are fragrant, 3 to 4 minutes. Transfer to a plate.

In same saute pan, heat 2 teaspoons oil over medium heat. Add onions and cook until soft and translucent, about 5 minutes, add the garlic and cook for 1 minute more.

Place tomatillos, poblano, onions and garlic, cilantro, chicken broth, jalapeno, toasted seeds and spices and salt in a blender and blend on high until totally smooth, about 30 seconds.

Heat the remaining 2 teaspoons olive oil in skillet and cook the chicken until browned on both sides and nearly cooked through, about 5 minutes per side. Add pepian sauce to skillet, covering chicken pieces. Bring to a simmer and cook an additional 3 to 5 minutes, until chicken is cooked through. Serve chicken topped with sauce and garnished with cilantro and lime wedges.

Buffalo Wings

2011-02-17T13:55:00.000-08:00

Jess gave me another great recipe to try. I am always looking for ideas for appetizers and these wings turned out really well.

And no, bison do not have wings...the name came from the recipe's origination in Buffalo, NY. Aren't you glad I clarified that?

Buffalo Wings

Ingredients:

12 chicken wings, wings and drummettes separated

1/4 c buffalo hot sauce, preferably Frank's
1 tbsp honey
1 ts unsalted butter

Method:

Preheat oven to 425 F. Line a large rimmed baking sheet with foil. Arrange the wings in a single layer on the prepared pan and roast, turning over once, until cooked through, about 35 min.
(I noticed the skin was still soft, so I turned the broiler on at 500 F for about 5 minutes each side to crisp up the skin. Be careful not to burn. Burnt skin = smelly)

Meanwhile, combine the hot sauce, honey, and butter in a lg bowl. Remove the wings from the oven and immediately transfer to the hot sauce mixture. Toss continually until evenly coated.

They have great taste but not really hot. Matt thinks if you add cayenne pepper or some jalepenos to the sauce it will spice them up.

Serve them up with some celery and carrots and flavored Paleo Mayo...yum!

Coconut Curry Shrimp

2011-02-14T09:03:00.000-08:00

Photo courtesy of http://www.foodgal.com/2009/01/a-tangy-spicy-shrimp-curry-to-usher-in-2009/

I finally made it to the kitchen! Sorry for my lack of posts recently. Life can be crazy and my creative time in the kitchen is paying for it. I found myself in a pinch last night...forgot to thaw any meat and as I've stated before I'm afraid of the defrost setting on the microwave. I did have shrimp in the freezer and they thaw in a flash, so shrimp is what we had! I took the foundation of this recipe from Allrecipes.com and altered it to make it Paleo-friendly. I hope you enjoy!

Coconut Curry Shrimp

Ingredients:

1 pound jumbo shrimp, peeled and deveined
1 TBSP Olive Oil
1/2 cup Onion, finely chopped
1/2 cup Red Bell Pepper, finely chopped
1 TBSP Minced Garlic
1 tsp Ground Cumin
3/4 tsp Ground Coriander
1/2 tsp Curry Powder
1/4 tsp Crushed Red Pepper Flakes
1/2 cup Coconut Milk (From can. I prefer Thai Kitchen brand)
1 tsp Controversial Paleo Sweetener (I was out of honey, so used Maple Syrup)
1 tsp Arrowroot Powder
1 TBSP cool Water

Method:

Heat oil in large, nonstick pan over medium heat. Saute onion, red pepper, and garlic until vegetables soften (onions are transparent), or about 3 minutes.

Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sweetener, and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, for 2 minutes.

Stir in shrimp and increase heat to medium high. Cook and stir until shrimp is fully cooked, about 4 minutes.

In a small bowl or cup, combine arrowroot powder and water. Mix thoroughly then stir into shrimp mixture and continue to stir until sauce thickens, about 1 minute.

Serve over Curry "Rice"

Bacon-Wrapped Dates

2011-02-04T13:10:00.000-08:00

In light of the Superbowl, I thought I would post a few appetizers. I absolutely LOVE Cafe Vino in Fort Collins and they serve the greatest Bacon-Wrapped Dates ever. I went home and tried to mimic them, minus the goat cheese, and they turned out great. I make a Balsamic reduction to go over the top of them, but it isn't necessary...they are yum without it.

Bacon-Wrapped Dates

Ingredients:

6 slices bacon, cut into thirds (I used thick-cut)
18 pitted dates (buy good quality, fresh dates, like Medjool's from Sprouts)

Method:

Preheat oven to 350 F. Wrap each pitted date with 1/3 slice of bacon and "pin" with toothpick. Arrange on baking sheet and bake until bacon is cooked; about 20 minutes.

Balsamic Reduction:

1/4 cup balsamic vinegar
2 TBSP raw, unfiltered honey

Method:

Combine vinegar and honey in small sauce pan. Heat over medium heat until vinegar starts to boil. Stir constantly until vinegar reduces and you are left with a thicker sauce (about 5 mins). Pour over bacon-wrapped dates.

Egg McMuffin or Scones or Whatever You Want To Do With These Fabulous Biscuits

2011-02-03T16:05:00.000-08:00

I posted a biscuits and gravy recipe found on Robb Wolf's site a couple of weeks ago. I really loved the gravy, but was a little dissatisfied with the biscuits. This week I decided to alter them and they turned out great. I have now used them as the bread for a breakfast sandwich and as scones and they are totally satisfying. Better yet, they freeze well. So, make a double or triple batch and throw some in the freezer for easy access.

Biscuits or Scones or Whathaveyou.

Ingredients:

1/2 C coconut flour
1/4 C almond flour
1/2 tsp sea salt
1 tsp baking powder
2 TBSP cold grass-fed butter
2 TBSP coconut milk (from can)
6 egg whites
coconut oil to grease pan

Method:

Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil.

Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter should be well dispersed, but the mixture will still appear dry.

In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add the egg whites and coconut milk to the food processor and pulse a couple times until incorporated. Don’t go crazy though, just pulse it a few times until blended.

Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for about 20 minutes. There will be some browning on top and if you push the top of the biscuit, it should spring back at you.

To Make An Egg McMuffin:

Fry up an egg, add some ham, slice up a tomato, throw on some spinach, cut the biscuit in half, and PILE IT ON!

As for scones:

Place any sort of delectable arrangement in the middle of these muthas. Thaw some frozen berries and have at it!

Rosemary Roasted Chicken

2011-01-26T07:23:00.000-08:00

Another submission from Jess - THANK YOU! She said this recipe rocks. I haven't tried it yet, but can't wait to do so!

Ingredients:

1 1/2 lbs Boneless Skinless Chicken Breast
2 tsp Paprika
1 1/2 tsp Crushed Rosemary Leaves
1 tsp Minced Garlic
2 TBSP Olive Oil
1 tsp Sea Salt

Method:

Preheat oven to 425 F.

Mix oil, all spices and salt in large bowl. Add chicken; toss to coat well. Arrange chicken in foil-lined pan sprayed with non-stick cooking spray.

Roast for 30 minutes or until chicken is cooked through.

Who Doesn't Like a Good Rub?

2011-01-26T07:20:00.000-08:00

...wow, that sounded bad. But really, Jess gave me a list of dry rubs that can spice up your meat. If you're getting sick of lemon juice and black pepper, try these out!

Just mix the ingredients together, pat dry your meat, and rub spices in before grilling or roasting...delish!

Spanish Chicken

2 tsp Paprika
1 tsp Minced Garlic
1 tsp Thyme leaves
1/4 tsp Coarse Ground Black Pepper
1/2 tsp Crushed Red Pepper

Caribbean Grilled Steak or Pork

2 tsp Minced Garlic
1 tsp Ground Cumin
1 tsp Minced Onion
1 tsp Oregano Leaves
1/2 tsp Crushed Red Pepper

Garlic Lime Chicken

1 tsp Minced Garlic
1 tsp Minced Onion
3/4 tsp Ground Cumin
3/4 tsp Oregano Leaves
1/2 tsp Cilantro Leaves
1/2 tsp Coarse Ground Pepper

Paleo Biscuits and Gravy

2011-01-23T07:40:00.000-08:00

Jamie forwarded me these recipes yesterday and they are FABULOUS!!!! If you like biscuits and gravy, you will not be disappointed with this. These recipes came right from the man himself, Robb Wolf. The gravy is simply magical and the biscuits are good too. I think I'll do some tweaking on the biscuit recipe in the future, as they are really dense, but still very tasty.

Paleo Biscuits

***UPDATE*** I added 2 TBSP of coconut milk (from the can) to this recipe and cooked a little longer (maybe 5 minutes, or until the biscuit springs back when you push on the top) and they were much better!
Ingredients:

1/2 C coconut flour
1/4 C almond flour
1/2 tsp sea salt
1 tsp baking powder
1 TBSP cold grass-fed butter (or coconut oil)
6 egg whites
coconut oil to grease pan

Method:

Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil.
Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter pieces should be about the size of peas.
In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they’re incorporated. Don’t go crazy though, just pulse it a few times until just blended.
Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for 15 minutes until the tops are browned.
Pour your gravy on top, and enjoy.

Paleo Sausage Gravy

Ingredients:

16 oz Country Style Pork Sausage (I used Boulder Sausage's Breakfast Sausage)

2 TBSP arrowroot powder (I ran out of this, so substituted coconut flour)

1 can coconut milk (shake before you open)

1/2 tsp fennel seeds

1 tsp dried, rubbed sage

1/4 tsp cayenne pepper (I used Frank's Red Hot Sauce)

1/2 tsp pepper

1/4 tsp sea salt

Method:

Heat up a skillet over medium-high heat and brown the sausage. Break up the sausage into fairly small pieces so it will cook easily, but I like to leave some bigger chunks in there too. Once the sausage is thoroughly cooked, remove it with a slotted spoon and set it aside. Discard most of the fat, but leave about a tablespoon in there, and leave all the stuck-on brown bits of sausage in the bottom of the pan.
Turn the heat down to medium. Add the arrowroot and stir it into the fat & brown bits, whisking constantly for about a minute so it doesn’t burn. It will get pretty thick and almost dry.
Add the coconut milk about 1/3 of the can at a time, and whisk together with the “roux” you just made, incorporating it thoroughly. Some of the browned bits should start to come off the bottom of the pan, too. This is what we want. Keep adding in the coconut milk until it is all incorporated. Add the fennel, sage, cayenne, salt and pepper and mix it in.
Add the sausage back in and incorporate throughout the gravy. Cook for a moment so everything is heated evenly. Serve immediately over biscuits.

NOT Lasagna - I'm just going to call it "food"

2011-01-21T09:07:00.000-08:00

Aaron asked if I had a Paleo lasagna recipe and I told him I did, but hadn't made it yet. I decided to make it last night. And while the recipe itself tastes very good, I had this mentality going into my first bite of cheesy goodness and found myself completely disappointed. So...I'm not going to call this recipe lasagna because I believe you also will find your first bite a complete disappointment. Instead, I am going to call it food. Or maybe and Italian casserole.

Italian Casserole (borrowed and adapted from Everyday Paleo)

Ingredients:

6 zucchini, thinly sliced
2 lbs ground beef (preferably grass fed)
1 lb Italian sausage (I used Boulder Sausage brand)
1 red onion, diced
2 heaping TBSP minced garlic
2 TBSP dried oregano
2 TBSP dried basil
1 tsp Cayenne pepper
1/2 tsp sea salt
4 TBSP olive oil
1 28 ounce can of diced tomatoes, no salt added, drained
1 small can of tomato paste
1 cup black olives, sliced (I used Lindsey Organic)

Method:

Thinly slice zucchini into even rounds. I used a mandolin slicer to make them noodle-like and found it would have been better to slice them into rounds.

In large soup pot, saute onions and garlic in olive oil until onions are transparent. Set aside. Brown ground beef and sausage and drain excess fat. Combine meat, onions and garlic, all spices, tomatoes, and tomato paste and mix well.

Heat oven to 350 F.

In a large baking dish, layer half of the zucchini in the bottom and spread half the meat mixture over the top. Sprinkle with half of the olives. Repeat. Cover with foil and bake for 30 minutes. Let sit 10 minutes before serving.

Primal Quiche - except you need an oven and food processor...

2011-01-15T19:16:00.000-08:00

I wanted to try my hand at a Paleo-friendly quiche, so decided to experiment tonight and the end result was AMAZING! Even the kiddos loved it. Since our gym is in the middle of a Paleo Challenge, I wanted to make it extra clean and ensure I didn't add any questionable ingredients. Take this recipe and gussy it up however you please. I topped it with sliced avocado and my pico de gallo recipe. YUM!

Suggestion: Make two. This did a vanishing act and is fairly labor intensive.

Crust:

1 cup almond flour
1 cup pecans
1 tsp Olive oil
1/4 tsp garlic powder
1/4 tsp white pepper
1/4 tsp onion powder
1/8 tsp sea salt

Preheat oven to 250 F. Combine all ingredients in food processor and blend until you see the mixture start to stick to the side of the bowl. Make sure you watch it closely, because if you wait too long, it will turn into more a butter. You want it to appear crumbly, but stick together when pressed. Once you have achieved this consistency, pour contents into greased (with olive oil) pie pan and press until crust is formed along bottom and sides of dish.

Bake for 15 minutes.

Quiche Filling:

8 eggs
1 cup mushrooms, sliced or chopped
1/2 cup onion, diced
1/2 cup spinach, cooked and drained
6 slices bacon, cooked and patted to remove excess fat
2 TBSP almond flour
1 TBSP minced garlic
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp chili powder
1/2 TBSP olive oil

Heat oven to 300 F. Place eggs, almond flour, garlic, spices, and olive oil in food processor and mix until eggs are well beaten. Add remaining ingredients and pulse until you achieve desired consistency. I blended all ingredients, but found that my veggies and bacon were chopped so small that my quiche was a uniform consistency. If you want chunky veggies, add them in later.

Pour contents into crust. Bake for 60-70 minutes or until toothpick placed in center of filling comes out clean.

Flax Seed Focaccia

2011-01-07T09:45:00.000-08:00

Sam and I were discussing the upcoming Paleo Challenge this morning and he reminded me of this recipe. If you are struggling without bread in your diet, this is a great recipe to curb your cravings on occasion. You can modify it by adding sundried tomatoes or raisens or whatever spices you might like. I am just providing the base recipe...don't be afraid to get creative!

Flax Seed Focaccia

Ingredients:

2 cups flax meal
4 eggs
1/2 cup water
1/3 cup olive oil
1 tsp sea salt
1 tsp baking powder (not Paleo...you can go without it, but your bread will be flatter)

Method:

Preheat oven to 350F.

Beat eggs. Then add in water and olive oil and mix thoroughly. Mix dry ingredients together. Stir in wet ingredients until well combined.

Line baking sheet with parchment paper. Pour batter in center of sheet and use spatula to spread evenly. I spread the batter to about 3/4 inch thickness.

Bake for 20 minutes.

Cookies!!!!!!!!

2011-01-05T10:44:00.000-08:00

First off...HAPPY NEW YEAR!!!

I've been avoiding posting much for desserts lately, as I realize that the whole intent of going "Paleo" is to cure your sweet tooth and quit eating the crap that makes one unhealthy. That said, I also believe that every once in a while it is necessary to indulge on a sweet treat to maintain a level of sanity. In the event that you feel as though you might go postal because your sweet tooth is wreaking havoc on your mental state, I would rather you resort to a fairly healthy option as opposed to going all out and scarfing down a dozen toxic cookies made with refined sugar and grains. So, here is a fabulous recipe I borrowed from http://stevepaleo.blogspot.com/.

Ingredients:

4 cups ground almonds (Food Processor)
2 cups ground walnuts (Food Processor)
2 cups heated raw organic honey (mixes easier that way) – or sub organic Agave Nectar (controversial)
1 cup chopped dry fruit (cranberries/raisins)
1 teaspoon cinnamon (I really like cinnamon, so I used 2 teaspoons)

Method:

Preheat oven to 350F.

Mix the dry ingredients together, then add honey. If you have the time, refrigerate mixture for an hour, as this makes it much easier to roll the "dough" into balls. If you don't have the time, just take spoon-fulls and place on a cookie sheet lined with parchment paper. Space them 2-3" apart, as they flatten quite a bit.

Bake for 15-20 minutes. Mine are perfect at 17 minutes. You don't want to overcook them or they become better used as frisbees, so check them often after 15 minutes. I watch for the edges to be golden brown. The center of the cookie might still be really soft, but that is ok, as they will become more firm when they cool.

Enjoy!

Almond Coconut Curry Chicken

2010-12-29T10:07:00.000-08:00

I made this recipe last night and it might be the most delicious thing I've ever gifted my taste buds. Seriously. Make it, you will not regret it.

I made a huge batch and just kept the sauce separate to keep the chicken from getting soggy. I also pan-fried some of the chicken that had just been marinated, without breading it, and it is nearly as good as the breaded version, just much quicker and easier to make.

Almond Coconut Chicken with Curry sauce

Ingredients:

6-8 boneless, skinless chicken breasts

Coconut Marinade:

2 Whole Eggs
½ Cup Coconut Milk
1 teaspoon curry paste
½ teaspoon Kosher Salt

Almond Breading:

¼ cup Coconut Flour
1 Cup Almond Flour
½ Cup Dry Coconut unsweetened
½ teaspoon Kosher Salt

Sauce:

2 TB Almond Butter
1 + tsp. Curry Paste
½ Can Coconut Milk
½ teaspoon Sea Salt

Method:

I used 8 chicken breasts. Cut into strips. Mix marinade and add chicken. Store in refrigerator for 1-2 hours

Preheat oven to 425°. Heat some coconut oil in a pan. Mix almond breading. Take each chicken strip from marinade and coat in breading.

Place in heated oil and sear till golden on each side. Then place all chicken on a cookie sheet and bake in oven for about 10 minutes.

Mix and heat sauce.

I served this over a bed of sauteed spinach.

Whole 30 Guidelines

2010-12-29T09:57:00.000-08:00

Gearing up for the Paleo Challenge beginning January 3rd? Need clarity on what you should or should not be eating? I don't know that anyone outlines it better than Whole9. Here is, in part, a copied segment of their Whole 30 guide. You can get the full version here: Whole 30.

The Whole30 Program, As Outlined

Eat real food – meat, fish, eggs, tons of vegetables, some fruit, and plenty of good fats. Eat foods with very few ingredients, all pronounceable ingredients, or better yet, no ingredients listed at all because they’re natural and unprocessed.

More importantly, here’s what NOT to eat during the duration of your Whole30 program. Omitting all of these foods and beverages will help you regain your healthy metabolism, reduce systemic inflammation, and help you discover how these foods are truly impacting your health, fitness and quality of life.

Do not consume added sugar of any kind, real or artificial. No maple syrup, honey, agave nectar, Splenda, Equal, Nutrasweet, xylitol, stevia, etc. Read your labels, because companies sneak sugar into products in all kinds of ways.

Do not eat processed foods. This includes protein shakes, pre-packaged snacks/meals, protein bars, milk substitutes, etc.

Do not drink alcohol, in any form.

Do not eat grains. This includes (but is not limited to) wheat, rye, barley, millet, oats, corn, rice, sprouted grains and all of those gluten-free pseudo-grains like quinoa. (Yes, we said corn!) This also includes all the ways we add wheat, corn and rice into our foods in the form of bran, germ, starch and so on. Again, read your labels.

Do not eat legumes. This includes beans (black, kidney, lima, etc.), peas, lentils, and peanuts or peanut butter. This also includes all forms of soy – soy sauce, miso, tofu, tempeh, edamame, and all the ways we sneak soy into foods (like lecithin).

Do not eat dairy. This includes all cow, goat or sheep’s milk, cream, butter, cheese, yogurt, whey, ice cream, etc.

Do not eat white potatoes. It’s arbitrary, but they are carbohydrate-dense and nutrient poor, and also a nightshade.

Most importantly… do not try to shove your old, unhealthy diet into a shiny new Whole30 mold. This means no “Paleo-fying” less-than-healthy recipes – no “Paleo” pancakes, “Paleo” pizza, “Paleo” fudge or “Paleo” ice cream. Don’t mimic poor food choices during your Whole30 program!

One last and final rule. You are not allowed to step on the scale for the duration of your Whole30 program. This is about so much more than just weight loss, and to focus only on your body composition means you’ll miss out on the most dramatic (and lifelong) benefits this plan has to offer. Give yourself a well-deserved, long overdue break from fixating on that number on the scale! Absolutely NO weighing yourself or taking comparative measurements during your Whole30.

The Fine Print

A few concessions, based on our experience, and those of our clients. These are less than optimal foods that we are okay with you including during your Whole30. Including these foods in moderation should not negatively impact the results of your Whole30 program.

Fruit juice as a sweetener. Some products will use orange or apple juice as a sweetener. We have to draw the line somewhere, so we’re okay with a small amount of fruit juice as an added ingredient during your Whole30… but this doesn’t mean a cup of fruit juice is okay!

Processed Meat. On occasion, we are okay with organic chicken sausage (those that are nitrate, dairy, gluten and dairy-free), and high quality deli meat, packaged fish (like tuna or smoked salmon) or jerky. Read your labels carefully, because Whole30-approved processed meats, especially jerky, are hard to find.

Certain legumes. We’re fine with green beans, sugar snap peas and snow peas. While they’re technically a legume, they’re far more “pod” than “bean”, and we want you to eat your greens.

Processed goods. We’re okay with cans or jars of olives, coconut milk, sauces and spice mixtures like tomato sauce or curry, or vegetables like sweet potato or butternut squash, but only if the labels prove they’re “clean”.

Spicy Shrimp and Broccoli Stir-Fry

2010-12-28T09:47:00.000-08:00

What is wrong with this picture???

This is a quick and easy meal that stores well. Make up a big batch and reheat it for lunch the following day. I have this meal Zone-blocked as well for those of you eating Paleo-Zone. Also, if you don't like shrimp, chicken can be easily substituted.

Ingredients:

4 cups broccoli florets (4C)
2 large red bell pepper, chopped (4C)
1 cup onion, chopped (4C)
4 cup chicken broth, low sodium (1P)
A few cloves of garlic (I used minced garlic)
18 oz large shrimp, peeled and deveined (12P)
4 tsp fresh ginger, grated
1/2 cup sliced almonds (16F)
Crushed red pepper to taste

Method:

In large skillet or wok, saute veggies in chicken broth over medium-high heat. When onions are soft, add garlic and ginger. Continue stirring until broth reduces, then add shrimp and almonds. Cook until shrimp is pink. Add red pepper and spice to taste.

Divided into 4 meals, each meal is 3 blocks of protein and carbs, and 4 blocks of fat.

Upcoming Paleo Challenge

2010-12-27T13:30:00.000-08:00

A group from our gym has decided to start in on a Paleo Challenge beginning January 3rd. I think much of the difficulty in starting Paleo is knowing what to eat and preparing those foods ahead of time so one doesn't find themself in a crunch and resorting to a poor food choice.

That said, I am going to try and gather a few resources this week and post them so those of us starting in on the challenge have a few quick references.

Whole 9 posted a great bulletin on seasonal fruits and veggies, which I've found very useful. I hope you do as well!

Whole 9 Produce Guide

Lettuce-wrapped Bacon Chili Burgers

2010-12-27T13:07:00.000-08:00

Ingredients:

Extra lean ground beef, bison, or chicken breasts
1 head iceburg lettuce
1 tomato, sliced
1 avocado, sliced
2 slices bacon, cooked
1 roasted green chili
Mustard, if you like

Method:

Form patties of beef or bison, or trim fat from chicken breasts. Grill.

Remove core from lettuce, then halve head and remove yellow, bitter pieces.

Place meat and desired toppings in 1/2 of the head of lettuce and serve.

This recipe is great with sweet potato fries or just a couple of cups of steamed veggies.

Paleo Spaghetti and Meat Sauce

2010-12-23T11:38:00.000-08:00

One of life's simpler pleasures: pasta. Who doesn't love it? I knew that when I decided to go Paleo, pasta was one of the items I was going to miss. And while there is no true substitute for the devilish delight, there is a way to satisfy the craving and stick to your Paleo plan. Please welcome, spaghetti squash!

Spaghetti squash is a winter squash, so it is in season now. You can find it year round, but now is the time to find it at its best. Look for pale, even-colored fruit with a firm exterior.

You should also know some of the great nutrition benefits of this squash. It contains Omega-3 fatty acids, which we know reduce inflammation and omega-6 fatty acids which promote brain function. It is also rich in beta-carotene, which can prevent athersclerosis; a good source of potassium, which helps lower blood pressure; contains folate, which prevents damage to the walls of the blood vessels; and an excellent source of vitamins A and C which are antioxidants.

Paleo Spaghetti and Meat Sauce

Ingredients:

One large spaghetti squash
1/4 cup water
1 lb of Boulder Sausage Hot Italian Sausage
1 jar of marinara or tomato-based sauce. (Be sure to check the sugar content on the label. This is typically an item where you get what you pay for. Most of the higher-priced, specialty brands contain less sugar and more wholesome ingredients. You can also use plain tomato sauce with no salt added.)
Loads of garlic
Olive Oil
Any of your favorite veggies

Method:

Preheat oven to 350 F. Halve squash lengthwise and scoop out seeds. Pour water in bottom of baking dish. Place squash halves face-down in dish. Bake for approximately 1 hour or until squash is soft when pressed in middle.

Meanwhile, brown sausage in large skillet over medium heat. Drain fat and set aside.

Heat olive oil in skillet and saute garlic and veggies of choice. Once veggies are tender, add meat and tomato sauce or marinara to skillet and heat through.

Once squash is cooked, use a fork to separate strands. Top with sauce. Viola!

Getting Back to Basics

2010-12-23T09:16:00.000-08:00

Recently a friend has asked me to help him get started on eating clean and going Paleo. This has done two things for me: it has made me re-evaluate my current eating habits (which as of late are quite frightening) and it has also made me realize that many of the recipes on this blog are not really convenient for everyday life. Many of them require a long list of ingredients or a lot of extra time in the kitchen. That said, I am going to try to post some of the simple recipes that are staples in my diet because they are easy, nutritious, and delicious!

Fennel and Coriander and Spice = Poultry So Nice!

2010-12-22T11:51:00.000-08:00

A friend of mine gave me a recipe for a Fennel Spice Rub for my Thanksgiving turkey. It turned out so great, I have since modified the recipe three or four times and each time it gets better. I've used it for roasted chicken, rotisserie chicken, and roasted turkey and all of them have been delicious.

Fennel Spice Rub:

1 cup fennel seeds
3 TBSP coriander seeds
2 TBSP white peppercorns
3 TBSP sea salt

Place fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Toss seeds continuously so they toast evenly. When light brown and fragrant, place on plate to cool.

Once seeds are completely cool, pour into blender or food processor and add salt. Blend to fine powder. Store in tightly seeled glass jar or freeze.

Now for the yum...

Ingredients:

1 whole turkey, thawed
1 large white or yellow onion
4 carrots, sliced thick
4 celery stalks, sliced thick
1/2 quart chicken broth, low sodium
1/4 cup olive oil
1/2 cup Fennel Spice Rub
Fresh Rosemary sprigs
1 lemon, halved

Method:

Preheat roaster to 425 F.

Remove necks and giblets from turkey. Wash and dry turkey inside and out. Coat inside and out with olive oil. Season outside of turkey generously with spice rub and press in to adhere. Place 2-4 rosemary sprigs and 2 lemon halves inside the cavity of the turkey.

Arrange carrots and celery and onion in bottom of roaster pan. Position turkey on top of veggies so it does not rest on the bottom of the pan. Pour chicken broth over veggies.

Baste and inject turkey with juices frequently to maintain moisture. Roast until thermometer reads 165 F (insert themometer deep into the thigh, but away from the bone) and juices run clear (about 2-2 1/2 hours for 8-10 lb turkey).

Roasted Eggplant Caponata

2010-12-19T19:49:00.000-08:00

This is an excellent recipe taken from Eat.Move.Thrive. It is not completely Paleo because of the olives, vinegar, and anchovies, but they are a minimal ingredients in the recipe and it is loaded with vegetables and healthy goodness.

Ingredients:

2-3 Eggplant, cubed
Olive Oil
1 cup very thinly sliced celery
1 onion, finely chopped
1 cup tomato sauce, no salt added
1/2 cup pitted green olives, roughly chopped
3 TBSP capers, rinsed and drained
2 chipped anchovy fillets (rinsed and drained if packed in salt)
1/4 cup red wine vinegar
1 TBSP honey, preferably raw, unfiltered

Method:

Preheat oven to 375 F. Toss eggplant cubes with 2+ tablespoons of olive oil. Place on baking sheet and roast until golden (20-30 minutes).

Heat a tablespoon of olive oil in a large pot over medium heat. Add celery and saute until golden. Set aside. Add another tablespoon of olive oil and saute onion for about 10 minutes. Pour the tomato sauce over the onion and cook for an additional 10 minutes.

Remove eggplant from oven. Add all ingredients to tomato sauce, stir and cook for 10 minutes.

Paleo Pork Carnitas

2010-12-16T15:43:00.000-08:00

I heart Mexican food. Much of what I love, however, does not fall under the Paleo umbrella, so I find myself avoiding it altogether to try and eat well. Finally, I decided to break down and make something Mexican, easy, tasty, and Paleo. Success! Try it out.

Paleo Pork Carnitas:

Ingredients:
2-3 lb pork roast, cut into 1" cubes
Olive oil
1 to 1 1/2 cups chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp oregano
1 tsp cinnamon
1 tsp chile powder
2 bay leaves

Method:
Heat a few TBSP of olive oil in a large skillet. Mix all spices together and coat pork cubes with spices. Brown pork in olive oil, turning frequently. Place chicken broth and bay leaves in crock pot and add browned pork. Cover and cook on low for about 8 hours or until pork pulls apart easily with a fork.

Serve with sliced avocado and Coconut Flour Tortillas: http://www.norcalsc.com/index.php/index.php?/post/coconut_flour_tortillas/

Paleo Apple Cobbler

2010-12-15T07:55:00.000-08:00

Wow. I am really behind on recipes. I've been cooking plenty, just haven't had the time to sit down and write about it!

One of the fantastic recipes I made over Thanksgiving would make a great dessert any time. It is adapted from Elana's Pantry. I hope you enjoy!

Ingredients:

2 cups almond flour
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup grapeseed oil
1/4 cup raw, unfiltered honey, melted
1 tablespoon vanilla extract
5-6 medium apples (use a tart variety like Granny Smith, or add lemon juice to a sweeter variety), peeled, cored, and thinly sliced

Method:

Preheat oven to 350 F. In a large bowl, combine dry ingredients. In a smaller bowl, combine honey, grapeseed oil, and vanilla. Stir wet ingredients into dry. Arrange apple slices in 8x8 baking dish. Spoon mixture over the top of the apples. Cover and bake for 50 minutes on low rack. When apples are soft and juices bubbly, remove cover and bake an additional 10 minutes to brown topping.

Paleo-Friendly Sweet Potato Fries

2010-12-03T12:50:00.000-08:00

Thanks to Jess, here is a great recipe for Sweet Potato Fries. I will also post a dessert-ier (?) variation below.

Warning: Sweet Potato Fries are nearly as addictive as crack. Eat at your own risk and do NOT overdose! While they are Paleo-friendly, they are also a high-density carb. They are great as a post-workout snack or on occasion, but can be over-consumed!

Sweet Potato Fries

Ingredients:

2 Sweet Potatoes
1 TBSP Olive Oil
1/2 tsp Chili Powder
1/2 tsp Garlic Powder
1/4 tsp Sea Salt
Juice of 1/2 lime

Method:

Preheat oven to 425 F. Wash and dry potatoes. With skin on, slice into 1/2" thick rounds. Cut the rounds into 1/2" finger-shaped pieces. In a large bowl, toss potatoes with oil and spices.

On a baking sheet, spread the fries in a single layer and roast, stirring every 10 minutes until browned and tender; about 30-35 min. Remove from oven, transfer to platter or bowl and squeeze lime juice over top.

Dessert Variation:

Ingredients:

2 Sweet Potatoes
2 TBSP Coconut Oil, melted
Cinnamon

Method:

Follow above instructions, but toss potatoes with coconut oil and sprinkle with cinnamon. I recommend lining the baking sheet with parchment paper or foil to prevent fries from sticking.

Leftover Turkey Scramble

2010-11-29T19:40:00.000-08:00

I have an entire menu to post from Thanksgiving. I managed to keep it entirely Paleo and it was delightful. I really didn't miss any of items I omitted because the rest was so good! That said, I still have a refrigerator full of turkey and you probably do as well. I made a great breakfast scramble with it. Here's what it takes to serve 4.

Ingredients:

4 oz roasted turkey breast, chopped
8 eggs, beaten
2 TBSP green onions, chopped
2 TBSP olive oil
4 oz mushrooms, sliced
4 slices bacon
1 cup raw spinach
Sea salt to taste
Black pepper to taste

Method:

Pan fry bacon until almost crisp. Blot with paper towel to remove grease and coarsely chop. Pour out bacon grease and add olive oil to pan. Saute turkey, green onions, mushrooms, and spinach until spinach and mushrooms are wilted. Remove from pan, set aside. Pour eggs into pan and scramble. Just before they are done, add in all remaining ingredients. Salt and pepper to taste.

Spiced Zucchini with Bacon and Walnuts

2010-11-23T15:19:00.000-08:00

Another experimental recipe that turned out pretty well. Next time I make it, I will add onions and possibly replace the garlic powder with fresh chopped garlic. Just a couple suggestions!

Ingredients:

2 medium zucchini, sliced
4 slices thick cut bacon, chopped
1/4 Cup walnuts
1 TBSP olive oil
1/4 tsp thyme
1/4 tsp all spice
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp garlic powder

Method:

In medium skillet, over medium heat, cook bacon to your liking (I made mine almost crisp). Meanwhile, combine all spices in small bowl. In mixing bowl, combine zucchini and walnuts and coat with olive oil. Then coat evenly with mixed spices. Once bacon is done, add in zucchini, walnuts, and spices and saute until zucchini is soft.

Robb Wolf's NorCal Margarita

2010-11-19T13:10:00.000-08:00

Recipe and info taken from The Paleo Solution, by Robb Wolf.

Ingredients:

2 shots of 100% agave tequila
Juice and pulp from one lime
Ice
Soda Water, to taste

Method:

Mix tequila and lime juice/pulp. Add in ice and shake it like a polaroid picture. Top it off with a splash of soda water; or more than a splash if you need to dilute it down a bit. Enjoy!

Reasons why this drink rocks:

1. Agave Tequila is delicous.
2. Tequila is fermented agave juice. This means it is gluten and starch-free. Gluten and starch = bad. Gut irritant; causes inflammation. None of us should touch the stuff.
3. Lime juice blunts the insulin response of the alcohol, maintaining your precious and hard-earned insulin sensitivity.
The lime juice also provides a net alkaline load when it gets to the blood stream, which is a good thing. Most other foods provide a net acid load, and it’s nice to balance that out.
4. The carbon dioxide bubbles in the soda water help get the ethanol into your blood more quickly. This has the practical effect of allowing you to drink a bit less for the same effect.

Bomb-diggity Chicken

2010-11-19T12:57:00.000-08:00

This recipe was taken from Crossfit Verve's website. They borrowed it and modified it from Everyday Paleo. It's super easy and absolutely de-lish, so I'm calling it the bomb-diggity. Enjoy!

Ingredients:

One whole chicken or 5 lbs of chicken breast (I used boneless, skinless chicken breast)
1 cup chicken broth
1 white onion, sliced
1 tsp paprika (I modified to 2 tsp because I heart paprika)
1 tsp cayenne
1 tsp white pepper
1 tsp poultry seasoning
1 tsp garlic powder

Method:

Mix all spices thoroughly. Rinse and pat chicken dry and rub on all sides until completely coated. Lay the onions on the bottom of a large Crock Pot. Place spiced chicken on onions and cover with broth. Set the Crock Pot on low for 5-6 hours and Viola!, Bomb-diggity Chicken.

Pairs nicely with one or five NorCal Margaritas. Recipe to follow.

Chicken Soup For The Primal Soul

2010-11-18T09:02:00.000-08:00

Fall has officially fell and so have the temperatures. I hate being cold. I sat in my office today with my coat and scarf on. I think management is trying to save money by refusing to heat the building. Regardless, all I could think about was something to warm me up and what does that better than homemade chicken soup?

Chicken Soup

Ingredients:

2 lb boneless, skinless chicken breast, cut into 1" cubes
2 small zucchini, halved and sliced
1 large onion, chopped
3 carrots, sliced
3 stalks celery, sliced
8 oz mushrooms, sliced
1 can diced tomatos
3 cups chicken broth
2 cups water
4 TBSP minced garlic
1/2 tsp thyme
1/2 tsp basil
sea salt, to taste
black pepper, to taste
red pepper flakes if you want to add some spice

Method:

Combine all ingredients in large pot. Bring to a boil, then reduce heat and cover. Simmer for 1 hour minimum.

*NOTE* This can also be made in the Crock pot. Just set pot to low and cook 8 hours.

Hearty Paleo Beef Stew

2010-11-12T07:55:00.000-08:00

In came the cold weather and my need for a warm, hearty meal. I love beef stew and figured it would be pretty easy to make a Paleo version. I decided to make it in the crock pot and let it simmer overnight and it was delicious! I hope you enjoy!

Hearty Paleo Beef Stew

Ingredients:

2 lbs stewing beef or roast cut into 1" cubes
1 rutabaga, peeled and cut into 1/2 " cubes
5-6 stalks of celery
1 cup baby carrots, whole
1 cup mushrooms, sliced
1 head of garlic, peeled (I left the cloves whole, but you could chop if you prefer)
1 large onion, chopped
2 cups beef stock/broth (low sodium)
1/2 cup red wine
1 can tomato paste
2 bay leaves
1 tbsp oregano
1 tbsp tarragon
1/2 tbsp thyme
1/2 tbsp black pepper
sea salt to taste
2 cups boiling water

Method:

Chop meat and vegetables and place in large Crock Pot.

Boil water and add tomato paste and spices (hold the salt) until well blended. Pour over meat and veggies.

Add in beef broth, wine, bay leaves and garlic.

Pour remaining bottle of wine in two large glasses and consume.

Turn Crock Pot on low and cook 8 hours.

I recommend only using the sea salt on a per serving basis as needed.

I fell off the wagon...and was run over by the one behind it.

2010-11-10T07:38:00.000-08:00

Last weekend marked my first solo CrossFit competition. It was an absolute blast and I loved every minute of it. Unfortunately, however, I chose to celebrate my accomplishments immediately following the competition by indulging in a few glasses (or bottles) of wine and, worst of all, glorious nachos and dark chocolate m&m's. Look, I'm no food Nazi. I'm all for having the occasional cheat meal to remind your taste buds of all the flavors you have forgotten in your diligent work to eat healthily. The problem for me is that once I get started, I cannot stop. I have eaten more left over Halloween candy, french fries, cheeseburgers, and even rice crispy treats in the past two days than I have in my entire life. And now I'm feeling guilty and gross.

So, today I am jumping back on the Paleo wagon and I'm strapping in tight; back down the road towards health.

Pico de Gallo a.k.a. Salsa Fresca a.k.a. A Little Bit of Deliciousness

2010-11-04T08:01:00.000-07:00

This recipe has been on the site for some time, but it was held captive under another recipe and, clearly, not visible enough. Today it gets promoted and has a link dedicated solely to its greatness.
Pico de Gallo

Ingredients:

2 large, ripe, red tomoto (or 4-5 small roma tomatoes)
1/2 yellow or white onion
1-2 jalepenos, chopped
Chopped fresh cilantro, to taste
1/2 TBSP olive oil
1 tsp course sea salt, or to taste

Method:

Chop tomato and remove seeds and pulp. Finely chop onion, jalepenos (remove seeds to minimize heat), and cilantro. Mix all ingredients and enjoy!

Spiced Pecan Butter

2010-11-03T19:49:00.000-07:00

This recipe came about because I was trying to make a creative pecan crust for a pumpkin pie. This butter was too sticky to make a crust, but I licked my finger and realized it was amazing. Love those recipes that come from mistakes! This would be amazing with apple slices!

Ingredients:

1 1/4 C pecans
4 large pitted dates
2 TBSP Almond Butter
1/3 C water
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1/4 tsp cloves

Method:

Place all ingredients in food processor and blend until smooth. Serve with your favorite veggies or fruit.

Ugh: My Culinary Hiatus

2010-11-03T11:04:00.001-07:00

Sorry folks. It's not that I've been away from the kitchen; it's that the last three recipes I've made have been complete flops. Total disappointment. Keep your fingers crossed that tonight's creation will earn blog status and I can give you something worth eating!

Pumpkin Bars - To Die For

2010-10-31T09:03:00.000-07:00

It's Halloween and I am a complete sucker for two things: candy corn and pumpkin anything. Since I highly doubt I'll be able to modify a candy corn recipe to make it Paleo, I decided to try the next best thing and make some pumpkin bars. Thanks to elanaspantry.com, I was able to make them Paleo-friendly and absolutely delicious. I found they are even better the next day. Best of all, they are super easy to make.

Ingredients:

1/2 cup pumpkin puree (I used Libby's)
1/2 cup agave nectar (this is where I modified the original recipe. I used raw, unfiltered honey instead)
2 eggs
1 cup blanched almond flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon cinnamon (I used 1/2 teaspoon because I heart cinnamon)
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Method:

In a food processor, combine pumpkin, honey (or agave) and eggs. Pulse for 2 minutes (I'm lazy, so I just let it blend for about 30 seconds, then pulsed it a bit to make sure it was well blended).

Pulse dry ingredients into wet for a full minute, until well combined.

Pour batter into a greased 8x8 baking dish and bake at 350 F for 30-35 minutes.

Mango Avocado Salsa

2010-10-26T13:44:00.000-07:00

Ingredients:

1 large, ripe mango
1 ripe avocado
1/2 yellow onion
Lime juice
Fresh cilantro
Sea Salt

Method:

Peel and chop mango and avocado into 1/2 inch cubes. Finely chop onion and cilantro. Mix above ingredients and sprinkle with lime juice and sea salt to taste. Pairs great with any fish and dry white wine, of course.

Carmelized Brussel's Sprouts

2010-10-25T20:06:00.000-07:00

Brussel's sprouts are in season and I'm obsessed with them right now. Seriously, cannot get enough of the little guys. I can eat them just steamed with no seasoning, but this dish is absolutely delightful!

Ingredients:

1 package Steam Fresh Brussel's Sprouts
1 yellow onion, thinly sliced
3 TBSP butter (grass-fed)
sea salt
2 TBSP apple cider vinegar
3 TBSP agave nectar or honey

Method:

Melt butter in large skillet over medium heat. Add sliced onions, sprinkle with sea salt and pepper, and saute until soft and golden. Mix vinegar and agave nectar. Stir in with onions and cook about 3 minutes, or until onions are brown and glazed.

Steam Brussel's sprouts in microwave. Combine with carmelized onions and heat through, about 3-4 minutes.

Best Salmon Evvvvaaaa!!!

2010-10-25T20:00:00.000-07:00

I adapted a chicken recipe from http://crepesofwrath.net (Spiced Honey Lemon Chicken). Not only did it turn out fabulous, but may very well be my favorite salmon marinade ever. There are a couple of questionable ingredients (butter and honey), but not enough to kill you.

Ingredients:

2 large salmon fillets
1 tsp sea salt
1 tsp pepper
4 tsp olive oil
1 TBSP grass-fed butter, melted
3 TBSP unfiltered, raw honey
zest and juice of 1 lemon (I didn't have any fresh lemons, so used 2 TBSP Real Lemon)
1/2 tsp ground cinnamon
3/4 tsp ground garam masala (original recipe called for cumin, I ran out)
2 tsp paprika

Method:

Combine all ingredients in small bowl, then pour over salmon. Marinate for a minimum of 1 hour in the refrigerator. I marinated mine for 1 hour tonight, but saved a third salmon fillet and am marinating that overnight to see how much better it might be.

Heat oven to 400 F. Line baking dish with foil and place salmon over foil. Broil at 400 for 20-30 mins, depending on thickness of fillets. Cook just until fish is opaque throughout and juices run clear. Then turn oven up to 500 F and broil an additional 5 mins. Watch to ensure marinade does not burn.

Serve with Carmelized Brussel's Sprouts.

Pomegranate Pork Chops

2010-10-25T14:13:00.000-07:00

I decided to get creative last night. For some reason, Sunday is my day for culinary creativity. Well yesterday I had zero desire to hit up the grocery store, so I had to be creative with what I already had. I had also forgotten to thaw any meat and I have an aversion to the defrost setting on the microwave (don't ask why, I have no logical answer; it just freaks me out). What I did have thawed was two super thick pork chops. I don't cook pork much (save bacon), so my creativity was really being tested. I would say I passed the test with a B...flavor is good, preparation is easy, but not the greatest thing I've ever made. You may be the judge if you like.

Ingredients:

4 thin Pork Chops (or fillet two thick pork chops so you have about 1/2" thickness)
1/4 C Olive Oil
2 TBSP Apple Cider Vinegar
1 TBSP Balsamic Vinegar
2 TBSP Garlic, minced or chopped
1/2 tsp Thyme
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 C Pomegranate Seeds
1/4 C chopped Pecans

Method:

Combine all ingredients, except pomegranate seeds, in large ziplock bag and marinate for 30 minutes.

Heat large skillet on low-medium. Place contents of ziplock in skillet and cook 5-6 minutes each side, or watch for edges of pork chops to turn white, then flip.

Top cooked pork chops with pomegranate seeds and pecans. I served this with spiced Brussels sprouts and it was a great combination!

Paleo Crock Pot Green Chili

2010-10-24T13:26:00.000-07:00

Ingredients:

2 lbs Pork Roast, in 1" cubes (sub chicken if you like)
1 lb Tomatillos, husked and halved
2 onions, I used 1 red onion, 1 yellow onion, chopped
3 jalapenos, halved with seeds and stems removed
4 cloves garlic
5-6 cups chicken broth
Olive Oil
Fresh cilantro, chopped
Sea salt
Pepper

Method:

Combine tomatillos, onions, jalapenos, and garlic in large bowl and coat with olive oil. Line baking sheet with foil and spread mixture evenly. Roast for about 20 mins, stirring two or three times.

Meanwhile, heat 2-3 TBSP olive oil in large skillet. Brown pork or chicken, but do not cook through.

Place all ingredients in large Crock Pot and cook on low for 8+ hours.

Stuffed Sweet Acorn Squash

2010-10-20T19:29:00.000-07:00

Another great one from Whole9. I wanted to make something festive and this turned out amazing. Even the kiddos thought it was great. I will definitely make again and again (probably until the whole family is so sick of it they cannot stand to look at acorn squash).

Copied from the Whole9 Blog:

Steal This Meal: Stuffed Sweet Acorn Squash

Ingredients (serves 2)

1 acorn squash
1 pound grass-fed, organic ground beef (ground turkey would work, too)
1 chopped onion
1 finely-chopped apple (we used a Braeburn, but find something local-ish)
½ cup dried chopped cranberries
¼ cup chopped pecans
1 tsp thyme
1 tsp oregano
½ tsp sage
unrefined coconut oil
salt, pepper
These reminded us of good Thanksgiving food. Even though it was made with beef, it was reminiscent of Thanksgiving turkey with the herbs. We’ll actually try this with ground turkey again at some point.

Fresh fall ingredients make for a sweet Steal This Meal.

Instructions

Preheat the oven to ~400 degrees.
Cut the acorn squash in half, and scoop out the seeds and any stringy stuff.
Place the squash cut side up in a large baking pan, and put a tablespoon of water into each “cup”, and pour ¼ cup of water into the bottom of the pan.
Loosely “tent” the pan with aluminum foil, and bake for 30-35 minutes.
While squash is baking, chop the onion, apple, pecans and cranberries.
Saute the beef and onion in a little coconut oil for 2-3 minutes, then add apples, pecans, cranberries, and herbs. Add salt and pepper. Do not completely cook this mixture.
Pull squash out of the oven, spoon the mixture into the “cups” (heaped to overflowing is okay).
Bake uncovered for another 15-20 minutes.
We added a simple arugula and watercress salad with lemon-basil vinaigrette, but any green veggie would do as a side.

Serve with a fresh green salad and enjoy.

Tropical-ish Ahi Tuna Tacos

2010-10-20T13:35:00.000-07:00

I accidentally made this for lunch today and it turned out soooooo good! If you make extra pico, it goes great over eggs the next morning!

Ingredients:

Large Ahi tuna filet
2 TBSP olive oil
1 TBSP minced garlic
2 TBSP lemon juice
sea salt (optional)
black pepper (optional)
Fresh lettuce leaves
Avocado
Ripe mango
Fresh Pico de gallo (see recipe below)

Method:

Preheat oven to 350. Place tuna filet in large piece of foil and on baking sheet. Rub with olive oil, garlic, lemon juice, salt, and pepper. Fold foil over and bake for 20-30 minutes (until tuna is opaque).

While baking, prepare lettuce leaves (I prefer "living lettuce"). Slice avocado and mango and set aside. Prepare pico de gallo.

When fish is cooked, separate into small pieces. Use lettuce as taco shell/wrap. Place a few pieces of fish, sliced avocado, mango, and top with pico de gallo. Yum!

Pico de Gallo

Ingredients:

2 large, ripe, red tomoto (or 4-5 small roma tomatoes)
1/2 yellow or white onion
1-2 jalepenos, chopped
Chopped fresh cilantro, to taste
1/2 TBSP olive oil
1 tsp course sea salt, or to taste

Method:

Chop tomato and remove seeds and pulp. Finely chop onion, jalepenos (remove seeds to minimize heat), and cilantro. Mix all ingredients and enjoy!

Cortisol - REGULATORS! Mount up!

2010-10-20T07:33:00.000-07:00

First off, if you don't own Robb Wolf's, The Paleo Solution, you are behind the times and need to order it asap. Not only is he hysterical in a nerdy kind of way (which in my book makes him totally hawt - we could get down and dirty and talk science...rawrrr), but the guy is pure genius and has an innate ability to educate Joe Schmo on hormones and how our bodies respond to what we do or do not put in them. Buy it; you won't regret it.

Next, I want to tell you why I'm obsessed with cortisol as of late. Yes, I claim to be working hard at being healthy and doing what is best for my body, but then I drink 4 bottles of vino and stay up into the wee hours of the morning (not pointing fingers ladies, just sayin'). Then what do I do? Drink a pot of coffee, complain about looking like I'm forty when I'm only thirty, spend the day running around like a maniac, then go home and gear up for another night out. What does Sunday look like? Repeat the above. What does this mean for my body? It means I don't sleep and my body releases cortisol; it means I drink caffeine like it's going out of style and my body releases cortisol; it means I forget to care what I eat because I'm so tired and my body gets stressed and releases cortisol. Why does this matter? Because, while cortisol is great in small doses, large doses jack you up (for lack of a technical term).

And here's the brief, minus all the sciency stuff that bores most people to tears (even though that is my favorite part): prolonged increases in cortisol, brought on by stress, caffiene, and lack of sleep cause a myriad of health issues. We're talking big issues here, folks. Decreased muscle and bone density, memory loss, high blood pressure, immune deficiency, and flabby bellies to name a few.

So, stop stressing your body out. Eat clean, sleep long and well, exercise (using varied, functional movements...CHEESE!), lay off the espresso (some is okay, just don't use it as your primary fuel), and SLOW DOWN! Your body will thank you for it.

Paleo Pizza

2010-10-19T18:30:00.000-07:00

Dough:

1 C almond flour/meal
3 TBSP cashew butter (or other nut butter of your choice)
1/3 C egg whites

Preheat oven to 250. Beat egg whites until they form stiff peaks. Add in almond flour and nut butter and mix thoroughly. Grease baking sheet with olive oil and flatten dough until about 1/4" thick. Bake for 10 minutes. Remove from oven and load with your favorite toppings.

Recommended toppings:

Pesto/olive oil sauce
Chopped onion
Baby spinach
Mushrooms
Chicken breast
Black olives
Artichoke hearts
Zucchini slices

I cooked the chicken and sauteed the veggies in olive oil until just tender. Load up the pizza and bake for another 10 minutes or until done. The dough will be crisp, more like a cracker crust than soft dough.

Mama's Perfect Pork Chops

2010-10-19T07:46:00.000-07:00

This recipe came from simplyrecipes.com via Jamie Kimberlin. I haven't made it yet, but Jamie told me it was fantastical and, quite frankly, she's usually right. I will make it tonight and if it sucks, will remove it tomorrow (just kidding!) I know it will be scrumptious; can't wait to taste test it!

Mama's Perfect Pork Chops (based on recipe from Simplyrecipes.com)

Ingredients:

2 thick cut boneless pork chops (1-1/2in thick if possible)
a few splashes of balsamic vinegar
1-2TB of evoo
2-3 cloves of garlic, crushed
salt and pepper
1-2tsp fresh thyme or something of that sort
paprika
1TB ghee, or butter, or bacon fat

Method:

-mix vinegar,evoo,garlic,and thyme together in a bowl. salt and pepper pork chops and put in a ziplock with the marinade for 30mins

-when ready, heat cast iron skillet or sauté pan on medium high, when hot add cooking fat to coat the bottom of the pan

-take chops out of marinade and sprinkle each side with a bit of paprika. place in hot pan- make sure there is plenty of space b/t them

-brown pork chops for about 5-6 mins on first side without moving them.

-when it is time to flip, if you are using a cast iron pan, you can turn off the heat and cover the pan once you flip them. the pan holds enough heat to sear and cook the chops after the heat is turned off. mine were very thick so I kept the heat on low for about another 5-7 minutes to cook them and then turned it off. 140 degrees was perfection for me on these.

-served with Jen's Mediterranean asparagus, absolutely MAGIC people. http://theycallitfallingforareason.blogspot.com/2010/10/mediterranean-asparagus.html

Here is the real Mama's recipe, I haven't tried the rub since I had zero time for that shiz. looks delish though.

http://simplyrecipes.com/recipes/moms_perfect_pork_chops/

Paleo Brownies

2010-10-17T17:46:00.000-07:00

These are pretty delightful. They will be flatter than normal brownies, unless you add non-paleo baking powder. I've made several variations of this, and this seems to be the best. You could also try whipping some egg whites to form stiff peaks in place of baking powder to see if that helps fluff up the brownies. Any way, they are still tasty and satisfying!

Ingredients:

1/2 C Coconut Oil
6 TBSP Raw Unfiltered Honey
2 Eggs
1/2 C Almond Flour
1/3 C Cocoa Powder

Method:

Preheat oven to 350

Melt coconut oil in small saucepan over low heat. Add honey and blend. Remove from heat and let stand a few minutes to cool.

In medium mixing bowl, beat eggs. Mix in oil and honey. Slowly add cocoa powder and almond flour. Mix thoroughly.

Line 8x8 baking pan with parchment paper. Pour mixture over paper and bake 20 minutes. Let cool for 10 minutes before serving.

Sauteed Sea Scallops

2010-10-17T17:43:00.001-07:00

Ingredients:

1 lb wild caught large sea scallops
1/4 C coconut oil
lemon juice

Method:

Rinse and pat dry sea scallops. Heat coconut oil in large skillet over low-medium heat. Once fully melted, arrange scallops in skillet and cook until lightly browned (about 4-5 mins). Turn and cook another 4-5 minutes on the other side. Remove from oil and drizzle with lemon juice.

Mediterranean Asparagus

2010-10-17T17:39:00.000-07:00

Ingredients:

1 Bunch of Asparagus
1/4 C Olive Oil
1 TBSP Minced Garlic
1/2 C Cherry or Grape Tomatoes, halved
1/4 C Calamata Olives, chopped

Method:

Preheat oven to 350. Cut woody ends from asparagus. Mix all ingredients in medium sized bowl. Line baking sheet with foil. Spread asparagus evenly on baking sheet and bake for 20 minutes.

Sweet Potato Chews

2010-10-06T07:10:00.000-07:00

This came in an email from Whole 9. These are absolutely delicious. I made them last night and will definitely make them again.

Post-Workout Sweet Potato Chews

Cast of Characters:

Sweet potatoes. I thought these were yams, but apparently they are sweet potatoes. Whatever, I don’t really care. Just get the orange ones. The yellow ones don’t survive being baked and cooked.

Cinnamon. I’ve read that it improves insulin sensitivity. It’s also delicious.

Coconut oil. It imparts a subtle coconut taste that rounds out the flavor of the sweet potato in a truly marvelous way.

Now Do This:

First, you have to bake the sweet potatoes, so preheat oven to 325.
Spread a piece of aluminum foil on a middle rack and bake as many as you can fit for about an hour. You want them soft, so the skins easily pull away from the sides.
After baking, let them cool in the oven until it’s convenient to move on to the next step. Sitting in the oven overnight is fine, in fact.
Now you have to peel them. If you baked them long enough, you should be able to get most of the peel off with your fingers. Use a knife for any stubborn bits.

This will make MANY pans of sweet potato chews.

Next, you need to slice them and arrange them on a baking sheet. You can use a pan liner (like Silpat) to make removal of the finished product easier.
Cut them about 1/2 a centimeter thick. You want a uniform thickness if possible, and I find 1/2 cm gives me enough potato to keep it from becoming a mess when I transfer pieces to the pan.
Arrange them flat side up.
Now, melt your coconut oil and paint on your potato slices using a pastry brush.
Give a healthy dusting of cinnamon (I really load up).
Then back to the oven it goes for the “drying”. Cooking at 350 for 50 minutes brings about half the pan to an acceptable level. They sizzle nicely under the high heat.
Usually, I’ll remove the done ones and throw the pan back in for another 10 minutes and that produces pretty good results. I’ve also done 300 degrees and 90 minutes. That works pretty well too and is more forgiving, meaning less crispy pieces. You may have to experiment a bit. If you go too long or too hot, you will have sweet potato crisps. Not bad, but I prefer the chewy consistency of soft dried fruit.
Partition slices into perfect PWO portions and pack them in Ziploc bags or covered glass storage containers. (I don’t know how long they keep because we’ve never had a batch last longer than a couple days.) Enjoy!

Pecan Crusted Cod

2010-09-23T09:45:00.001-07:00

This was an experimental recipe that has since become one of my favorites.

Pecan Crusted Cod (or other white fish)

Ingredients:
1-2 lbs Wild Caught Cod, or substitute any other white fish
1 cup Pecans, processed roughly so there are still chunks
1/2 cup almond flour
1/2 cup coconut flour
2 eggs, beaten
1/4 cup coconut oil
1/4 cup olive oil
Sea Salt

Method:
Cut fish into small pieces (1 inch x 4 inches). Beat eggs in small bowl. In separate, medium mixing bowl, combine processed pecans, almond flour, and coconut flour. Dip fish in eggs, then immediately transfer into nut/flour mixture and coat thoroughly. I turn the fish, pile the mixture on top and pat it down to create a thick crust.

Combine coconut oil and olive oil in medium skillet warm over medium heat. Place crusted fish in skillet and cover. Cook 4-5 minutes on each side, or until the center of the fish is opaque. Remove fish from skillet and place on paper towels to blot oil. Season with sea salt.

This is excellent over wilted Red Chard!

Elk Steak - Um Yum!

2010-09-23T09:38:00.001-07:00

I've been trying to clean the freezer out, as Donnie will be home soon and hunting season is right around the corner. Hopefully I will have a new elk in my freezer soon, so out with the old. Last night I marinated and pan fried some Elk steaks and they turned out delightful!

Garlic Lime Elk Steak

Ingredients:

2 lbs Elk Steak, cut into 1-2 oz pieces
1/2 cup Olive Oil
2 TBSP minced Garlic
1/4 cup Lime Juice
1/4 cup shallots, chopped

Method:

Place all ingredients in ziplock bag and marinate 30+ minutes. Warm medium skillet to medium high. Place steak pieces in skillet and brown; about 3 minutes per side.
Serve with your favorite veggies or cauliflower mashed potatoes. Yum!

Tessa's Favorite Recipe

2010-09-22T15:56:00.000-07:00

Emergency Carbs

Ingredients:
1 Liter of Wine (preferably a red blend)

Tools:
Corkscrew

Method:
Apply corkscrew to cork. Remove. Pour wine in large glass. Consume. Smile.

"NOLA"

2010-09-22T15:08:00.001-07:00

“NOLA”
Stolen, but altered. Courtesy of http://girlgoneprimal.blogspot.com/

Ingredients:
2 cups raw almonds (soaked if possible)
1 cup raw walnuts (same)
½ cup unsweetened coconut flakes or grated coconut
3 egg whites
Optional - 2T sweetener (either maple syrup or honey)

Method:
1. Preheat oven to 350 and line metal trays with foil or paper.
2. Using about a cup of nuts at a time, depending on blender size, process nuts in a deep or sealed bowl until chunks are at the desired size. You can also chop the nuts by hand if you're keen for a long, steady workout.
3. Place prepared nuts in a large bowl, and add coconut.
4. In a small, dry bowl, beat egg whites until smooth, glossy peaks form. Add sweetener, and stir thoroughly.
5. Add egg mixture to nuts & coconut, and stir thoroughly until no egg foam is visible and everything has been coated. If you feel the egg didn't stretch far enough, whip up another white and add that to your bowl.
6. Spoon nut mixture onto bakeware, keeping the layers no thicker than an inch high.
7. Bake in oven for around 10 minutes, or until the top layer starts to become golden.
8. Remove from oven and stir mixture to bring uncooked nuts to the surface and to break apart any lumps. Replace in oven and bake for another 10 or so minutes, watching for burning. You may need to repeat this step if your batch is cooking unevenly.
9. When cooked to your liking, remove from oven and allow to cool thoroughly before storing in an air-tight container.

Serve with berries & coconut cream for best results, but is also good with almond milk.

Fudge Babies

2010-09-22T15:07:00.001-07:00

Paleo Fudge Babies (I’ve renamed them Crack Babies – because they are that addictive.)
Stolen and unaltered because they cannot get any better. Courtesy of http://thelabelsayspaleo.com

Ingredients:
1 1/3 cup Dates
1 cup Walnuts
4 Tbs Cocoa Powder
1 tsp Vanilla

Method:
1. Dump into a food processor, hit the big button that says ON.
2. Process the food...roll with fingers into little "balls" also known as Fudge Babies
3. Chill and serve. FANTASTICO!
DISCLAIMER: Dates have a super high GI, so don’t go crazy like I did the first time I made them and eat 14. Remember, they are candy and should be treated as such. They will, however, cure a chocolate craving and take the worst of PMS and make it better 

Perfect Paleo Crepes

2010-09-22T15:05:00.000-07:00

Paleo Crepes (enough for 3 crepes)
Stolen from: http://stevepaleo.blogspot.com/

Ingredients:
2 eggs 10F 14P
2 Tablespoons Coconut Oil - melted - 28F
1 Tsp Agave 5C (Optional…also may sub honey or maple syrup)
2 Tablespoons Coconut Flour - sifted - 12C 2F (can get at Whole Foods)
3 Tablespoons Coconut Milk - 7F 3C
2 Tablespoons Water
1 teaspoon vanilla extract
1/8 teaspoon salt
pinch cinnamon
pinch nutmeg
1 Cup raspberries 15C (filling)
1.5 Tablespoons Agave 22C (topping…again, optional)

Method:
1. Beat the eggs and the rest of the ingredients together.
2. Melt the coconut oil in a non-stick pan and, after it's just melted, add it to the ingredients and mix well. NOTE: Coconut oil cooks VERY hot, a med-low setting should be just fine.
3. Pour 1/3 Cup of the batter into the hot pan and tilt the pan around so you get about a 6" diameter crepe.
4. Wrap up 1/3 C of raspberries, sprinkle some coconut flour on top (this is for "looks"), and drizzle with 1/2 Tablespoon agave (or not). YUM!

*I eat pancakes with no syrup, so I didn’t need the agave. But, if you’re normal and like the syrup, this can be a little treat. Otherwise, the recipe is great without the added sugar.

Curry "Rice"

2010-09-22T15:04:00.003-07:00

Curry “Rice” - this recipe is per person, 5 block meal
From: http://stevepaleo.blogspot.com/

Ingredients:
1 med head cauliflower - 20 oz
1/2 teaspoon ground curry
1 green onion - finely chopped
dash of cayenne pepper, sea salt, ground black pepper
1 Tablespoon olive oil

Method:
1. Finely chop cauliflower, discarding stem pieces.
2. Microwave for about 3 minutes in a covered convenient bowl (Tupperware works great).
3. Mash the cooked cauliflower like there's no tomorrow
4. Add 1 tablespoon olive oil to a hot pan and stir-fry the stuff until slightly brown.

Spinach and Pine Nuts

2010-09-22T15:04:00.001-07:00

Spinach and Pine Nuts

Ingredients:
4 cups raw spinach
½ med. Yellow onion
1 TBSP olive oil
1 tsp minced garlic
½ cup raw pine nuts

Method:
1. Heat olive oil over medium heat in medium to large skillet.
2. Dice onion and place in skillet. Cook until carmelized.
3. Add garlic and pine nuts. Mix often and cook until garlic appears “toasted”.
4. Add in raw spinach and cook until wilted.

Coconut Fried Chicken

2010-09-22T14:47:00.000-07:00

Coconut Fried Chicken = Fabulous
(This one is actually an original…hope you like it as much as I do!)

Ingredients:
2 medium chicken breasts
½ cup coconut flour
½ cup shredded, unsweetened coconut
¼ cup almond meal
½ tsp pepper
½ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
1 egg, beaten.
¼ cup coconut oil
Sea salt (optional)

Method:
1. Remove excess fat from chicken breasts and cut into tenders. These cook better when sliced on the thin side.
2. In medium bowl, mix next 7 ingredients.
3. In small bowl, beat egg.
4. Coat each piece of chicken with egg, then place in mixture and coat thoroughly.
5. Heat coconut oil in medium skillet at medium-low heat.
6. Place coated chicken tenders in skillet and cook completely through. Meat should be opaque and white all the way through. Do not overcook, or you will have very chewy chicken!
7. Line plate with paper towels.
8. Place cooked tenders on paper towels to cool, sprinkle with sea salt.

NOTE: If you cannot cook the entire batch at once, you may need to clean skillet and replace coconut oil. Otherwise you may end up with dirty-looking fried chicken.

Zesty Chicken Tacos

2010-09-22T14:06:00.000-07:00

I have come to realization lately that I love to cook. Throw in a little challenge, like making the meal entirely Paleo, and I am in Nerd Heaven: it's like putting a logic puzzle together, but with food!

Our dear friend Tessa has expressed concern over her inability to spend time in the kitchen. While she would love to commit to eating Paleo foods, she struggles with the time and preparation required to do so. I told her that if she can get a good number of people in on ordering my paleo meals, I will quit my job and become a little paleo entrepreneur-ess!?! I will send out a weekly menu, folks can pick and choose which meals they want delivered throughout the week, I merrily cook and sip wine while doing so, and they maintain their diets without worrying about going to the store or preparing meals in advance. VOILA!

BUT...until Tessa comes up with that good number of people, I will just cook my little heart away and post my recipes right here for you to make yourselves. Not all of these recipes will be original, but if they are not, I will give credit where credit is due!

Which brings me to my first recipe - Courtesy of Jamie Kimberlin

Zesty Chicken Tacos

Ingredients:
3 large boneless, skinless chicken breasts
1 large yellow onion
1 jar Roberto's Green Chili Salsa
1-2 cups low sodium Chicken Broth
2 Adobo chilis
1 TBSP of Chipotle Tobasco
1 head Butter Lettuce
Avocado (optional)

Method:
Slice onion into 1/2 in rounds and lay in bed of crockpot. Add adobo chilis. Pour chicken broth over onions. Lay chicken breasts over bed of onions. Mix tobasco sauce in salsa. Pour salsa mixture over chicken. Turn crockpot to low and cook, covered for 8 hours. Or, if you are in a hurry, turn to high and frozen breasts can be done in 4 hours. Shred chicken with a fork.

Wash and dry lettuce leaves. Slice avocado. Place a few ounces of cooked chicken in leaves and top with avocado slices. DELISH!

***I made a milder version for my kiddos because they can't handle the heat; just omit the adobo chilis and the tobasco.