Paleo on Main

Dark Chocolate Coconut Brownie Bites

2013-02-06T06:34:00.000-08:00

This is a recipe I developed several months ago, but with the craziness of life it got lost in the move. This month I was encouraged to dig it out by one of the original recipe testers. So here is it... it has been a big hit with everyone who has tasted them!

**Sorry for the quality of the photos. I am working in someone else's kitchen until we get settled into our new home in New Orleans, and unfortunately a lot of the pictures have to be snapped with my cell phone. I will be remaking this recipe this weekend and I will get some better pictures, but I wanted to get it up for those who were asking for it! **

Dark Chocolate Coconut Brownie Bites

7 oz Dark Chocolate

1/2 C Coconut Oil
1/2-1 C Honey or Maple Syrup (to desired sweetness)
6 Eggs
1 C Cocoa Powder
Additional Dark Chocolate for Dipping
Unsweetened Finely Shredded Coconut for Coating

Preheat oven to 375. Melt dark chocolate and coconut oil on stove top.

While it is melting, combine wet ingredients (sweetener and eggs) and add in cocoa powder (it will take a while because cocoa powder is hard to wet and it will be quite stiff).

Once somewhat combine add in melted coconut oil and chocolate and stir to combine. Spoon into an 9X9 Pyrex (don't need to grease it, there is enough in the batter).

Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely. Once cooled, melt additional chocolate. In a separate bowl pour unsweetened coconut.

Cut brownies into bite size pieces. One at a time coat brownie in chocolate and then roll in coconut.

Place on wax paper till dry. Enjoy!

Pumpkin Pie Coffee Cake

2012-10-04T13:42:00.001-07:00

I love fall! Everything about fall is wonderful, and this year in the Pacific Northwest it is even better than normal because we have not had rain in months! The fall feeling has started translating into my kitchen as well, so when I had a brunch to bring a 'baked item' to I took the opportunity and ran. Here is what I came up with, and it was a hit for Paleo and non. Enjoy!

Pumpkin Pie Coffee Cake
Cake:
1/2 C canned Coconut Milk
3 Eggs
1/4 C Honey
1 C Pumpkin (I used fresh that I made into puree, but canned will work)
2 Tbsp Vanilla
3 C Almond Flour
1 C Arrowroot Powder
1 tsp Baking Soda
1/2 tsp Salt
2 Tbsp Cinnamon
1/2 tsp Ginger

Topping:
1/3 C Coconut Oil (solid)
1/2 C Pecans
3 tsp Cinnamon
1 Egg

Preheat oven to 325. Grease a 9 X 12 baking dish with coconut oil. (I put about a tsp of coconut oil and place the pan in the oven while it preheats, then just swirl it around to get it coated.) In a stand mixer, combine the wet ingredients for the cake. Turn the mixer to medium till the ingredients are incorporated and smooth.

In a small separate bowl combine the dry and add it into the wet ingredients in the mixer. Mix until the batter is smooth.

Transfer the batter into the greased baking dish.

Place topping ingredients into the stand mixer and allow them to come together into a chunky topping.

Dollop topping onto the batter and use a knife to roughly incorporate it.

You want streaks, of the topping, not blended in.

Place cake into preheated oven for about 35 minutes or until a toothpick comes out clean.

Allow cake to cook and enjoy!

Bacon Balsamic Brussel Sprouts

2012-09-08T22:47:00.001-07:00

This is my absolute favorite side dish! My husband called me out recently at a friends house for having made this 4 times in a week. While I think he was exaggerating a bit, it is true that I love this dish! I made it on the stove top tonight because my oven was full, but I actually prefer to make it on baking sheets in the oven because the sprouts get a bit crisper. I hope you enjoy!

Bacon Balsamic Brussel Sprouts
2 lb Brussel Sprouts
1 lb Bacon (the cleanest you can get because you will be using the fat)
2-3 tbsp Onion Powder
1/4 C Balsamic Vinegar (extra to drizzle if you are big fan, like me)
Salt

Slice the bacon and begin rendering the fat over medium heat in a large heavy bottomed pot.

While the bacon is rendering, trim and quarter the brussel sprouts.

Allow the bacon to get nicely crisped and remove from the pan.

Leave the bacon grease in the pan and add the quartered sprouts to the hot oil. Mix gently to coat them all and allow the sprouts to begin browning on the bottom of the pan.

After about 5 minutes scrape the browned sides off the bottom, stir and let cook for another 5 minutes. Scrape and stir again, allowing them to cook for an additional 5 minutes.

After, add onion powder, stir to incorporate. Add in balsamic, about 1/2 of the crisped bacon (or more if wanted, but I generally save the other 1/2 for breakfast).

Serve with additional balsamic if wanted and enjoy!!

Stretch the budget where you can... Coconut Oil Sale

2012-06-08T13:15:00.000-07:00

I've received a couple emails and in-person questions lately about the affordability of the meat we eat, so I quickly want to touch on it as the opportunity has presented itself. We can't always afford the highest quality meat, however we do as much as we can to ensure we get the lowest toxicity meats we can.

For us, that means that while our red meats (mostly bison and beef) are almost always Grass Fed, our chicken is generally not (unless I find a phenomenal deal). Reasoning being, the majority of the toxins in meats are in the fat. We avoid most of the toxins by buying boneless/skinless chicken breasts and adding good fats to the meal to supplement what we are missing out by buying conventional.

Right now Tropical Traditions is having a great deal on one of our favorite ways to do this, Coconut Oil. The have their Expeller Pressed Coconut Oil (odorless and flavorless, so perfect for savory cooking) on sale Buy 1 Get 1 Free. Additionally, when you use Coupon Code 11126 you get free shipping! Because these are high quality, glass jar packaged, coconut oils they can be very expensive to buy and have shipped. By stocking up when they have a great deal like this I am able to feed my family well, and still stay within budget!

Crispy Primal Lasagna Bites

2012-06-04T20:13:00.001-07:00

These turned out awesome! The pepperoni on the bottom got nice and crispy while the cauliflower and ricotta filling got crispy on the outside and nice and ooeey gooeey in the middle! This was a great way to squeeze lots of extra veggies into the kids (and adults). Try these as is, or dipped in your favorite marinara sauce. They are delicious!

*If you have never made your own Ricotta cheese I recommend you try to. It is so easy, much less expensive, and you know exactly what quality product you are working with!*

Crispy Primal Lasagna Bites
4 C Cauliflower- mashed (1 head)
1 C Mashed Sweet Potato
1 C Ricotta (I make my own, but you can find a good quality at several stores)
2 1/2 Tbsp Dried Oregano
2 Tbsp Onion Powder
1/2 tsp salt
2 Eggs
1/2 lb Nitrate Free Pepperoni (The large slice ones work better)- 1/3 of it diced up, 2/3 of it left in whole slices (about 30 slices left whole)

Preheat oven to 400.
In a large bowl, combine all ingredients except the whole pepperoni slices.

Place pepperoni slices on 2 cookie sheets (I used a silpat mat on one and one without and it didn't seem to make a difference).

Place a large dollop of the cauliflower mixture in the center of each pepperoni.

Place into the preheated oven for about 30 minutes or until crispy, rotating trays after 15 minutes.

Remove from oven and enjoy!

Banana Bread with Almond Butter Swirl (NO added sweetener)

2012-05-21T20:19:00.001-07:00

This was a recipe Loralei and I came up with on the fly today. We had some bananas getting brown in the bin and decided to make a special treat for the week with them. It turned out SUPER moist and plenty sweet for our taste. Both kids gobbled up a slice for snack after their naps today and wanted more. I hope you enjoy as much as they did!

*We made ours in a heart shaped pan, but you can use whatever you have, you will just need to adjust the time a bit depending how different the size. My pan is about equivalent to a 9X9.

Banana Bread with Almond Butter Swirl
3 Speckled Bananas
4 Eggs
1/2 C Almond Milk (or coconut)
1/2 C Almond Flour
1/2 C Coconut Flour
1/8 C Arrowroot Powder
1 tsp Baking Powder
2 Tbsp Melted Butter (or you could use coconut oil)

Swirl
2 Tbsp Coconut Oil
1/4 C Almond Butter

Preheat oven to 350.

In a large bowl, mash bananas and mix with eggs and milk.

In a separate bowl, combine remaining bread ingredients except melted butter.

Stir dry ingredients into the wet until everything is incorporated.
Add in melted butter and stir well.

Pour into a coconut oil greased baking dish.

In a small bowl, melt the coconut oil and almond butter for the swirl.

Pour over the bread in the pan and use a butter knife to swirl it throughout.

Bake for 35-45 minutes or until it is cooked through.

Allow it to cool and enjoy!

Smokey Mustard Pork Steak with Mushrooms

2012-04-17T22:14:00.000-07:00

As I have mentioned before, I'm not a big pork fan. Growing up we didn't eat it and I never really thought too much about it. Now that we eat clean I am constantly on the lookout for local grass-fed/pastured meat products.
On my weekly trip to the farm stand on Sunday morning I was surprised to not only find Pastured Pork, but several different cuts. I ended up leaving with a bit of everything (except the sausage because I was unsure what was added) and a determination to find ways to enjoy it. So with my Pork Belly brining in the fridge for a couple days (I will share my experience making bacon later) I set out to conquer some Pork Steaks.
I was pleasantly surprised with the outcome! These turned out great and I will be picking up some more of this cut when I got to the farms stand this Sunday. I hope you enjoy!

Smokey Mustard Pork Steaks with Mushrooms
1.5lb Pork Steaks (I had 2- .75lb steaks)
2 Tbsp Onion Powder
1 Tbsp Paprika
1 Tbsp Mustard Powder
1/4 tsp Salt
4 oz White Mushrooms
1/2Tbsp+3 Tbsp Grass Fed Butter
1 C Chicken Stock or White Wine

In a small bowl, combine onion powder, paprika, mustard powder and salt.

Liberally sprinkle the seasoning on both sides of the pork steaks.
Heat 1/2 Tbsp butter in a large cast iron skillet.
When the skillet is very hot, sear the pork steaks for 3 minutes on the first side and 2 minutes on the second side.

You may need to do this in 2 batches so as not to overcrowd the pan and decrease the temperature.

While the steaks are cooking wash and slice the mushrooms.

After the pork steaks are seared on both sides, removed them both from the skillet and add remaining butter to the pan.

Once melted add chopped mushrooms and allow them to fry for 3-5 minutes when the pan begins to look dry.

Add in chicken stock or white wine and scrape the bottom of the skillet with a spatula to make sure all the yummy bits from the bottom come off.

Add pork steaks back into the pan and nest it down into the sauce.

Turn down the heat to medium and cook for an additional 7-10 minutes (depends on the thickness) or to your desired degree of done (145 degree internal temperature is safe to consume, which can still be a bit pink). The sauce will be nicely reduced. Plate and enjoy!

Honey-Sesame Chicken

2012-04-11T21:20:00.000-07:00

This recipe turned out really well. It is a twist on the same-old, inexpensive cut, chicken drumsticks. Both my husband and I agreed it was very similar in flavor to Chinese takeout we have had in the past. I hope you enjoy it as much as we all did!

Honey-Sesame Chicken
1.5 lb Chicken Drumsticks (about 6 drumsticks)
2 Tbsp Honey
2 Cloves of Garlic
4 Tbsp Sesame Oil
2 Tbsp Avocado Oil (or another mild flavored oil)
3 Tbsp Coconut Aminos
1 Tbsp Dried Minced Onion
1/4 tsp salt
Fresh Ground Pepper
Red Pepper Flake
Sesame Seeds

Preheat oven to 375.

In a medium size bowl, combine all ingredients except chicken and sesame seeds.

Place chicken into a broiler safe baking dish. (I didn't do this, and ended up having to transfer it before broiling. Save yourself some dishes and do it from the start ;-))

Pour prepared sauce over chicken in the pan and ensure all the pieces are coated completely. Place in the oven for 15 minutes.

After 15 minutes remove from the oven and carefully roll chicken around in the sauce to re-coat all the sides. Place back in the oven for an additional 15 minutes or until the juices run clear. Remove from the oven, roll them around to re-coat, and place the oven broiler on low.

Sprinkle chicken with sesame seeds and place in the broiler for 3-5 minutes till nicely crisped.

Enjoy!

Asian Cucumber Salad with Bison Burger

2012-04-01T20:53:00.000-07:00

The last couple months, while we have stayed Paleo overall, have been a little more lax than normal. We have had birthdays and parties that have called for cupcakes, cakes and other treats. This is fine every once in a while, but I have a renewed vigor for a bit of detoxing this month. While we are not officially doing any of the detox/cleansing programs, I am going for the month without treats, baked goods and just a bit cleaner overall.

With that being said, my recipes this month will be reflective, along with a couple more food diary type entries showing what exactly we are eating. I know there are quite a few group and individuals starting up clean eating programs this month, so let me know if there is a particular area you are struggling with that I may be able to help with!

Asian Cucumber Salad
3 Tbsp Apple Cider Vinegar
3 Tbsp Coconut Aminos
2 Tbsp Almond Butter
2 Tbsp Sesame Oil
1 Glove Crushed Garlic
1 Tbsp Avocado Oil (or other mild flavored oil)
2 Tbsp Onion Powder
1/2- 1 tsp Salt
7 Mini Cucumbers (about 2 regular Cucumbers)
1/2 lb Carrots
3 tsp Sesame Seeds

Asian Bison Burgers
1 lb Ground Bison (or other meat)
1 tsp Sesame Oil
1 tsp Apple Cider Vinigar
2 tsp Coconut Aminos
1 Tbsp Almond Butter
1 Tbsp Onion Powder
1/2 tsp Salt

Thai (No) Peanut Sauce

To make the Cucumber Salad:

Combine all ingredients except cucumber, carrots and sesame seeds in a large bowl.

Slice cucumbers and carrots into bite size pieces.

Add them into the prepared sauce.

Place the salad in the refrigerator to meld for several hours prior to serving.

While the salad is melding prepare burgers and THIS awesome sauce to go over them.
Combine all burger ingredients.

Form into 4- 1/4 lb burgers.

Cook how you like. (We like ours the medium-well in a cast iron pan.)

Place the Cucumber Salad in a bowl, top with the warm burger, Thai (No) Peanut Sauce and the Sesame Seeds.

Enjoy!

Ranch Tree Huggers

2012-03-29T20:30:00.000-07:00

These came out really yummy, and again, the kids love the exciting presentation. Hope you enjoy!

Ranch Tree Huggers
1 lb Ground Bison (beef would work well)
1 lb Ground Turkey
1 Egg
1 Tbsp Dried Thyme
3 Tbsp Onion Powder
3 Tbsp Dried Parsley
1/2 tsp Salt
2 tsp Garlic Powder
10-12 Asparagus Spears
Avocado Oil to drizzle

Preheat oven to 350.

Combine all ingredients, except asparagus and avocado oil in a food processor or a large bowl.

Process to combine, or use your hands. Wash and trim asparagus spears.

Take the meat mixture in about 3 oz pieces.

Flatten in your hands, place asparagus spear over the meat and form it around the spear. Squeeze to keep it tight around the spear and place on a baking sheet. (Sorry, couldn't get a picture because my hands were all gooey while making these.)

Drizzle avocado oil over spears.

Place in preheated oven for 20 minutes. Following baking, broil them on low for 5 minutes.

Remove and enjoy!

Cinnamon-Cashew Butter and MORE

2012-03-11T14:46:00.000-07:00

I've posted a couple snack/lunch ideas on the Facebook page lately, but wanted to take the time to share them on here for those of you who may not see them there. These are a couple of our favorite snacks, or tips, that have helped my family maintain good nutrition, and maybe they will help you as well. I would also love to hear your ideas when it comes to getting the whole family eating healthy.

But first, I will share my super yummy, crazy simple, recipe for Cinnamon-Cashew Butter, mmmm! This stuff is delicious, and you will never want to purchase the store bought stuff again!

Cinnamon-Cashew Butter
2 C Unsalted Cashews
1/2 C Melted Tropical Traditions Gold Label Coconut Oil
2 tsp Cinnamon

Place the nuts and coconut oil in the food processor.

Allow them to process till smooth. Add in the cinnamon and process till it is incorporated nicely.

Enjoy!
We eat this primarily as a dip for veggies, but it would be awesome on the THIS bread as a snack for the kids as well.

I have mentioned before how much better my kids eat when there is fun involved. Well here you go, more fun!

I took one of their favorite books (Bill Martin Jr/ Eric Carle's book 'Brown Bear, Brown Bear, What Do You See') and used the color cues to fill the ice cube trays.

Homemade Sausage (Brown Bear), Tomatoes (Red Bird), Cheddar Cheese (Yellow Duck), Frozen Blueberries (Blue Horse), Celery w/ Sunflower Seed Butter (Green Frog), Blackberries (Purple Cat), Turkey (White Dog), Raisins (Black Sheep), and Orange Slices (Goldfish).

We first read the book, and then I would give fun promptings like, 'Who can find the White Dog and take a bite?'

They absolutely loved it! It is a great learning tool and made eating real food FUN!

I also use the ice cube trays and allow each kid to pick out different food. They each get to pick out one protein, one veggie and one fruit, and then I fill in the leftover holes as I see fit. It gets them invested in the meal, and makes it fun. Loralei said to Colton the other day as they were eating, something to the effect of, 'Thanks for picking blackberries, I forgot we had those'. It was very cute!

Another way I get the kids involved is by letting them 'invent' their own snacks. They know what they can and can not have for snacks in general, but it is fun to let them create their versions with what we have. This is Loralei's favorite snack of all time. Our fridge is rarely without a cucumber for this snack alone! She called them 'Super-Dooper-Noodle-Doodle Sandwiches', and the name has stuck. Nut/Seed Butter (Sunflower Seed, Almond, Cashew), sandwiched between slices of cucumber with cinnamon sprinkled on top.

And lastly, I will share with you my favorite 'go-to' snack when I need a little something sweet. On days I am not hungry for lunch I will sometimes eat this in the afternoon before I head to Rain City Crossfit for my WOD. It is simply a couple Tbsp of melted Gold Label Coconut Oil with lots of Cinnamon and Tropical Traditions Coconut Chips mixed in. On nights when I want a bit of sweet I will add about a tsp of Pure Maple Syrup to the mix and it totally meets my sweet craving without going crazy!

Buffalo-Ranch Pulled Chicken

2012-03-09T18:10:00.002-08:00

This recipe turned out really good. It had the perfect balance of spice and flavor with the combination I used. It was super easy to throw in the slow-cooker between my morning and afternoon activities, and when we all got home this evening we were able to fill our tummies quickly before my husband ran back out the door. My husband told me this was definitely one to do again! I hope you all enjoy it as much as we did!

Note: I can't always afford all Grass-Fed meats, so chicken is where I generally skimp. Because the fat is where the majority of the pesticides and toxins reside, I choose to purchase boneless/skinless chicken breast and add in healthy fats (butter, coconut oil, etc) into the meal in other places. This allows me to keep a lower budget and still get the nutrition my family needs.

Buffalo-Ranch Pulled Chicken
5 Frozen B/S Chicken Breasts
1/2 Tbsp Dried Parsley
1 tsp Garlic Powder
1 Tbsp Onion Powder
1/2 tsp Dried Thyme
1/4 tsp Salt
1 C Frank's Red Hot Sauce

Place frozen chicken breasts into the slow cooker.

Forgot the Thyme in this picture

Mix together all remaining ingredients in a bowl.

Pour sauce over frozen chicken breasts and turn to low.

Cook for about 5 hours.

Using two forks or tongs, shred chicken.

Enjoy!

Inspiration...

2012-03-03T22:13:00.000-08:00

I've wanted to share a story with you guys for a while now, but in the craziness that is life I haven't got around to it, till now. This blog is primarily focused on the food that goes with the Paleo Lifestyle, but an additional factor that is so important is the exercise and movements incorporated. For me, the program of choice is Crossfit. I LOVE everything about it. I am constantly encouraged by a community to do my best, improve, and reach for more in my workouts. I never get bored with my workouts and I will say there are very few times that I don't want to go to the Box. This is my happy place!

I have received a lot of questions and remarks from family and friends about this 'extreme' fitness program, Crossfit. No one seems to get that the 'Fire-Breathers' you see or hear about are not who make up the majority of the Crossfit community. Now mind you, it can get extreme, if you want it to, but it is not just for super athletes. There are more of us tailoring the WODs (workout of the day) each day to our skill and ability level than those performing the workout prescribed. We have participants in our Box from 14 to their 60's, and we all get a great workout at our ability level. ANYONE can do this!!

This is me when I could only Snatch 45lbs. I can now do 95lbs!

My friend and fellow Rain City Crossfitter, Tovah shared her experience with Crossfit in her blog recently and I was so inspired that I asked her if I could share it with you guys as well. Tovah isn't a crazy athletic person, though I must say these guns are looking more and more intimidating by the day!

She is a normal person, not wanting to loose a ton of weight, or gain crazy muscle mass, but rather just improve herself, which she has done! She is an encouragement in the gym, a great cheerer in the brutal-est of WODs, and someone I have come to really enjoy not just working out with, but becoming friends with. I hope you all enjoy her writing as much as I did!
Here is an excerpt from Tovah's Blog. Head over and check out the rest of the story and the pictures she shares. It really is a great inspiration!

I have come to value my time at Rain City crossfit, not only because I’m stronger and my clothes fit better but because it is something that Clark and I can share. In fact when I think about the benefits of doing crossfit there are so many. I have accomplished physical feats that I would have never thought I could and that makes me proud of myself. My coaches are so encouraging and I love hearing that I am doing well and performing the skills correctly. As an adult I know there aren’t many places where I receive praise for my efforts–a lot of things at work or at home are expected of me and so even if I do a good job it is just part of the routine. Sometimes I think the greatest motivator for me to go work out is just to hear my coaches and the other crossfitters cheer me on and tell me I’m doing well. I love hearing Clark tell me how proud he is of my efforts. Crossfit is also great at making me feel like I am part of a group–we all work out and suffer together. But in a good way. I’m sounding like quite the fan of Crossfit, and I am. Anything that lets me eat cookies guilt free is an awesome thing.

I know sometimes it is discouraging to see other people who are more genetically gifted/athletic pick up crossfit skills more easily and so when I feel like that I like to look back at pictures and see how far I’ve come. I think everyone should take a “before” picture because sometimes it is hard to see the progress that happens bit by bit. And I think sometimes Clark forgets how far he has come too. He has always been tall and slender as an adult but he wasn’t nearly as healthy or as strong as he is today. What do you say, want to see some before and after pictures? Oh yeah you do. Let’s start with Clark! And maybe just skip over me? no? Okay to be fair my before and “progress” photos will be shown too.

Raspberry-Orange Swirl Coffee Cake

2012-02-29T20:30:00.000-08:00

Raspberry-Orange Swirl Coffee Cake
1 C Almond Flour
1/2 C Arrowroot Flour
1/2 C Coconut Flour
1/2 C Flax Seed Meal
1 tsp Baking Soda
1/2 tsp Salt
1/2 C Fresh Squeezed Orange Juice
1/2 C Coconut Milk
3 Eggs
1/4 C Raw Honey
2 Tsp Vanilla

Swirl:
6 oz Frozen Thawed Raspberries
1/4 C Expeller Pressed Coconut Oil

Preheat oven to 350.

In a large bowl, combine dry ingredients.

In a separate bowl combine remaining ingredients except swirl ingredients.

Pour wet ingredients into dry and stir to combine.

In a 9 inch round melt coconut oil in the heating oven. (This will grease the dish while melting the oil for the swirl.)

Pour coconut oil out of the baking dish into a measuring dish. Pour cake batter into greased baking dish.

Add 1/4 C melted coconut oil into the thawed raspberries and combine. Pour swirl on top in lines.

Using a butter knife, swirl raspberry through the batter.

Place in preheated oven and bake for 35-40 minutes.

Remove and eat warm or allow it to cool. Enjoy!

Sesame-Orange Wings

2012-02-24T20:09:00.000-08:00

This was a delicious twist on the traditional chicken wing. We enjoyed this tonight along side sauteed red chard and mushrooms. I hope you enjoy!

Sesame-Orange Wings
3 Tbsp Sesame Oil
2 Tbsp Apple Cider Vinegar
3 Tbsp Fresh Squeezed Orange Juice
1 Tbsp Onion Powder
1/2 tsp Salt
Pinch of Red Pepper Flakes
1 Dozen Chicken Wings
2 Tsp Sesame Seeds

Preheat oven to 375. Place wings on raised edge baking sheet.

Place in oven and bake for 20 minutes. While they are in the oven, mix remaining ingredients except sesame seeds together in a bowl.

Remove wings from oven and dip into sauce.

Return wings to oven and bake for an additional 5 minutes. Remove from the oven and heat the broiler to low.

Dip wings into the sauce a second time and sprinkle with sesame seeds. Place wings under the broiler. Broil for 2-3 minutes and remove.

Enjoy!

Maple-Orange Carrot Cake

2012-02-14T20:55:00.000-08:00

This cake came out incredibly moist and delicious! It didn't even need a frosting, but I threw a GF Butter one on to add a little extra fat and another splash of orange. I hope you enjoy as much as we did!

Maple-Orange Carrot Cake
1/2 C Coconut Flour
1/4 C Arrowroot Flour
1/2 C Almond Flour
1 tsp Baking Powder
2 C Shredded Carrot
1 C Fresh Squeezed Orange Juice
2 Eggs
2 Tbsp Pure Maple Syrup (could use a bit more if you want a sweeter product)
1/3 C Melted Coconut Oil

Preheat oven to 325. Melt a couple tsp of coconut oil in a medium size Pyrex style baking dish.

Peel and Shred 2C of fresh Carrots.

Juice 1C of fresh Orange Juice.

In a large bowl, combine dry ingredients.

Add in shredded carrot to the dry ingredients and mix well. (I know you won't have the cutest little helper in the world like I do, but do your best ;-)

In a separate bowl, combine orange juice, eggs and maple syrup. (Reserve a couple Tbsp of Orange juice if you plan to make the frosting.)

Pour the wet into the dry and stir to combine.

Melt the coconut oil and add it into the prepared batter.

Pour batter into coconut oil greased dish.

Place in preheated oven for 50-60 minutes or until baked through.

Allow cake to cool completely in the refrigerator before cutting and serving.

I prepared a simple frosting of 4 Tbsp GF Butter (allowed to soften completely on the counter), 2 Tbsp Orange Juice and 1 Tbsp Maple Syrup. Whip ingredients in a stand mixer for about 5 minutes till it comes together and becomes nice and creamy.

Enjoy!

Red (less) Velvet Cake Cookies

2012-02-10T13:19:00.000-08:00

While I have never been a chocolate person at all, I have always loved Red Velvet Cake. I think it is the slightly sour/sweet plus all that Cream Cheese Frosting... mmmmm!

I have been messing around with Red Velvet Cake recipes for a while trying to get something together that I really like. I think I may finally have it! These turned out really yummy... not super sweet, but still yummy! This is a very cakey cookie, and has the sour of the traditional red velvet cake, without using dairy (traditionally it would be buttermilk). I hope you all enjoy! I hope to have a Dairy Free frosting coming up soon that could be paired with them!

*Also, if you want to buy the natural red food coloring that are available you could. I just chose not to because the flavor doesn't change, and I am not into adding unnecessary ingredients. If it were for a party or something it might be a nice addition.

Red (less) Velvet Cake Cookies

1 1/2 C Almond Flour

1/4 C Coconut Flour

1/4 C Cocoa Powder

1 tsp Baking Powder

1 tsp Baking Soda

1/8 C Honey (could be increased if you wanted a sweeter product)

2 Eggs

1/2 C Coconut Milk

1 Tbsp White Vinegar

Preheat oven to 325.

In a large bowl, combine dry ingredients. In a medium bowl, combine wet ingredients. Stir wet ingredients into dry and combine.

Using a small ice cream style scoop, scoop cookies onto silpat mat (or parchment paper) lined baking sheets.

This made 16 decent sized cookies. Place in preheated oven and allow to cook for 15-20 minutes or until cooked through. Once removed, transfer to wire cooling racks and enjoy!

Part 1: Grocery Store Free

2012-02-03T21:07:00.000-08:00

Here we go!

To start off with, I am just as excited, if not more, about the response I have had to this challenge than I am about actually doing it. I have already had 4 people tell me they signed up for a local CSA in their area, and a couple more say they were looking into it! Think of the impact on local farmers if more of us started buying local, sustainable!

We are off and running on our No Grocery Store Challenge for the month of February. I am already amazed at some of the options that existed right under my nose that I never realized. So I will start with this week, what I have purchased and what I still plan to purchase.

1) Eggs- I found a source for local, soy-free eggs for $3/dozen. It is a local family who has a small working farm and is selling the extra eggs they get. They are located a couple miles from my church, so I have set up with them to pick up on Sundays after service on my way home. Additionally, I found another source, a little further from me (still within 10 miles) for $3/dozen as well that I can use if I don’t get enough from my first source.

Look at Craigslist or other local selling sites to find small, local sources for eggs. You may be surprised what you find!

2) Milk- Blackjack Valley Farms, Fresh Breeze Organic

a) Raw- I use raw milk for making yogurt and ricotta. I had a bad experience with a close friend of my family using raw milk. It resulted in a 3 year old girl ending up in the hospital and the entire family very very sick. Because of this I do not give my kids raw milk products that I do not bring to temperature on my own. I do use it for making homemade yogurt and cheese.

b) Pasteurized- My kids drink a glass of milk a day, so I purchase organic Pasteurized milk through my CSA provider, Full Circle Farms.

3) Produce- Full Circle Farms. I like that I can choose what produce I want each week, and have the option of using their ‘Green Grocer’ to get additional local organic things. This includes the milk I mentioned earlier, and much more. During the summer, when farmers markets are open, I can cut my box down smaller. During the winter I can purchase a larger box for our produce needs.

4) Beef- Purchased 100lbs locally a couple months back. Check out Craigslist for local, small farmers who are selling in your area. I looked today and was amazed at the number of GF Beef available around me, for very decent prices!

5) Bison- Purchased 48lbs from Tropical Traditions last month that will last. You can hear more about their bison here. You can purchase your own HERE.

6) Coconut Oil- Tropical Traditions. I am pretty stocked from sales the past couple months, so I don’t foresee needing more anytime soon. But if I do, it will be from them. Hands down, they have the best coconut products!

7) Honey- my husband eats some raw honey every day. I know a lot of Paleo purists would frown on this, but here is the deal. By doing this, my husband has completely removed the at one time daily, high dose allergy medication. He no longer wakes up with a headache and congestion, or walks around in a allergy med daze (yes, even Claritin had that effect). For us it is a no brainer!

I purchased a large container from a local source at the farmers market, and now that I am out and between Farmers Market Season I have purchased some from Tropical Traditions. This stuff has the best flavor, according to him. You can check it out HERE. I found 2 local options (again on Craigslist) that I will be checking into when I run out of the stuff I have.

8) Maple Syrup- My parents still live in Western NY, where I grew up. They have access to the best pure maple syrup at a great price. My mom is gracious enough to send it to us when we need it! (Love those ‘if it fits, it ships’ boxes)!

So all in all, things are going well. I am excited to have found new sources, and more to look more into over the next week.

My next challenge: I will need to find Chicken soon as I am down to my last bag in the freezer. Anyone have experience with purchasing quality chicken meat locally, or have suggestions or leads?

Here is a bit on my spending so far and some planned expenses:

Prior:	Local GF Beef (purchased 100lbs at $5/lb)
Prior:	GF Bison from Tropical Traditions (Purchased 48lb @$6/lb)
1/30/12	Full Circle Farms- Produce	$36.19
2/1/12	BlackJack Farms- Raw Milk ($7/Gallon)	$7
2/5/12	Eggs ($3/dozen)	$9

Chicken Wing Jerky

2012-02-03T13:58:00.000-08:00

Go Giants!!

This is a revision of my Bison Jerky, just in time for the Superbowl!

Chicken Wing Jerky

2 lb Ground Chicken (not breast, you want the fattier one)

3 Tbsp Butter-melted

3 Tbsp Onion Powder

1/4 tsp Salt

1/2 C Franks Red Hot

Combine all ingredients in the food processor.

Turn it on and let it go till everything is evenly distributed and broken down.

Place in the refrigerator for several hours to allow the flavors to meld. When ready to begin, preheat oven to 170. Spread about 1/3 of the mixture on a full size, raised edge baking sheet.

With the back of a spatula, spread mixture as thin as you can 1/4-1/8in.

The 2 pounds is enough for 2-3 baking sheets full. Place in the oven for about 2 hours. Flip jerky over and return to oven for an additional 2 hours or until the consistency you want is achieved.

Remove from oven and allow it to cool. Use kitchen sheers to cut into strips.

Bison Steak-Burger with Green Chard and Mushroom Topping

2012-01-31T21:20:00.000-08:00

Bison Steak-Burger with Green Chard and Mushroom Topping
Burger:
1 lb Ground Bison
2 Tbsp Onion Powder
1 Tbsp Trader Joe's 21 Seasoning Salute
1/4 tsp Salt

Topping:
4 Tbsp GF Butter
1 Bunch Green Chard
1/2 lb Mushroom
2 Tbsp Onion Powder
1/4 tsp salt
1 C Chicken Stock or Water

In a large bowl, mix burger ingredients. Allow the meat to sit while you prep the topping ingredients to allow the flavors to meld.

Slice the mushrooms and green chard.

In a large pan, melt the butter. Add in the sliced veggies, onion powder and salt.

Allow the veggies to cook down for about 5 minutes.

While the sauce is cooking, form the burgers into 2- 8oz burgers.

Begin cooking the steak burgers in a large pan with a bit of melted butter.

Add stock to the veggie mixture and allow it to reduce by about 1/2. Flip burgers and continue to cook to your desired temperature. We cooked ours to medium-well.

Once burger is cooked and topping is reduced, plate burger and top.

Make sure you get some of the buttery sauce on there.

Enjoy!

Bison (Ground Meat) Jerky

2012-01-24T21:36:00.000-08:00

Making your own jerky is a great way to cut cost, as well as ensuring you are eating a clean product. Most jerky products on the market are filled with sugars, preservative and tons of salt! By making your own you not only control those, but the quality of the meat used.
An additional cost cutting measure is to use ground meat. Often, Grass fed Ground Meat is less expensive than other cuts. I got this Grass Fed Ground Bison for $6/lb, making the entire batch (which came out to 1 pound dried, though we ate about 1/2 a sheet pan before I got the picture) for $12. That is incredible for completely clean, Grass fed, Bison Jerky! Try this with bison, or any other ground meat you like!

Bison Jerky
2 lb Ground Bison (or other meat)
1 Tbsp Coconut Aminos
1 tsp Salt
1 Tbsp Molasses
1 tsp Red Pepper Flakes

Place all ingredients in a food processor.

Turn it on and let it go till everything is evenly distributed and broken down.

Place in the refrigerator for several hours to allow the flavors to meld. When ready to begin, preheat oven to 170. Spread about 1/3 of the mixture on a full size, raised edge baking sheet.

With the back of a spatula, spread mixture as thin as you can 1/4-1/8in.

The 2 pounds is enough for 3 baking sheets full. Place in the oven for about 3 hours or until the consistency is what you want.

Remove from oven and allow it to cool. Use kitchen sheers to cut into strips.

Enjoy!

Goodbye Grocery Store!

2012-01-20T20:48:00.000-08:00

Are you going to go to the grocery store next month? Guess what, I’m not. Yeah, you read that right!

Though I have steered away from processed foods for some time, having made my own breads, baked goods and treats from scratch even prior to giving up grains and sugars, my perspective on food has changed drastically. Though I am still very budget conscious, my perspective on frugal has shifted; I would rather buy less of a quality item and find ways to stretch it than a larger amount of a low quality item.

After doing a lot of talking, my husband and I have made the decision that we are not going to go to the grocery store for a month. We already find local, high quality sources for much of what we buy, and we want to challenge ourselves to find more. Granted, right now, in the dead of winter might not be the best time to be starting this, but we will give it a go!

So here are the rules we have set forth for ourselves:

1) We will NOT spend money in a grocery/big box/convenience store on anything we will eat. Paper goods, toiletries, etc will still be purchase when they are needed.

2) We will seek out local sources for what we can, and resort to outside source last. If we cannot find the quality we want locally we are willing to seek out online/shipped sources (Like this awesome deal at Tropical Traditions, or US Wellness Meats, or even Amazon if needed) that will provide us with what we need.

3) We will stick to our Paleo/Primal tenants. For us this means: No Grains, No Processed Sugars, Limited High Quality Dairy, Limited Paleo Sweeteners (Honey/Maple Syrup/Dates/Figs) and Carbs in the moderation that our bodies thrive (Steven does better with a higher carb than me, and we will maintain those amounts).

Though we have the expectation that making this shift may increase the amount we spend on food a bit, we are hoping that the reduction of spur of the moment purchases will offset these. I won’t be buying the package of dried fruit to occupy the kids in the cart if they are never in the cart, right.

Knowing that this is a testing month we are giving ourselves a bit of wiggle room on the budget. I am going to buy the amounts that we need, and see how much that is. In other words, rather than trying to stick to a budget, I am going to allow our bodies to determine its needs. It will be a process of experimenting and learning, but I think it will be a good shift and bring us more insight.

With all this said, I will be spending the next week preparing by sourcing everything we will need. Though I won’t be starting for another week, I plan to do very limited grocery store shopping. Additionally, I will not buying ahead what I would be using. There is however one exception to that rule:

I will be ‘stocking-up’ on butter before the challenge starts for a couple reasons. First, I love KerryGold Butter! I love the flavor and have yet to find one I like nearly as well! Secondly, the local pastured alternative is nearly 5 times more expensive. With as much as we use, that cost will add up very fast. For the sake of my wallet (and my taste buds) I will be buying a couple pounds ahead for the month, but I will not go into the grocery store during the month to buy any. Does that make sense?

And of course, I will be taking you all along for the journey. I will update weekly on what I have purchased, from where, and the cost of my purchases. Though I don’t think I could go without the grocery store forever, I am really hoping that we gain insight into local products, as well as find a better way to fit the quality needs into the budget. So here we go!

What do you guys think? Are you up for the challenge? I would love for others to join and share insights as we work though this!

Butternut Squash Fry Bread

2012-01-20T05:25:00.000-08:00

This turned out so yummy! They are super buttery and fluffy! I could have easily eaten a couple of these, but they are definitely a moderation food for me as they do contain tapioca and almond flour. That being said, the kids (and hubby) ate them right up, so I will be making another batch tomorrow! I don't moderate my kids carbs as much as I do my own because, well, they are kids!! They are expelling a lot of energy growing, running, playing, and being wild everyday, so I don't limit their intake of quality ingredients! Additionally, my husband maintains a higher carb version of Paleo as well because he feels better on one, especially when he is working towards more strength specific goals physically.

Butternut Squash Fry Bread
1 C Butternut Puree
2 Eggs
1/4 C Coconut Flour
1/2 C Tapioca Flour
1 C Almond Flour
1 tsp Baking Powder
1/2 tsp Salt
1 Tbsp Onion Powder
Fresh Cracked Pepper
Butter for Cooking

In a small bowl combine the squash and eggs. In a large bowl, combine remaining ingredients (except butter). Add dry ingredients into wet and stir to combine.

Preheat a tbsp or so of butter in a heavy bottom pan on the stovetop over medium to medium high heat.

Spoon 2 Tbsp or so of the batter into the preaheated pan and allow it to cook for about 2 minutes on the first side.

Flip the fry bread over and flatten it with the back of the spatula.

Allow the bread to cook an additional 2 minutes or so till nicely browned on both sides and cooked through.

Remove from pan and enjoy warm!

*Something to note: I have found butternut squash to have different consistency depending on how you cook it. The consistency you are looking for is a thick pancake batter, so you may need to adjust the ingredients a bit to get that.

Greek Meatzza

2012-01-18T20:04:00.000-08:00

Greek Meatzza
Meat Crust:
2 lb Ground Beef
1 Clove Fresh Garlic
2 Tbsp Onion Powder
2 Tbsp Parsley
2 Tbsp Oregano
1 Tsp Paprika
1 tsp Salt
Fresh Ground Pepper
2 Tbsp Lemon Juice
1 Egg

Topping:
1 Can Artichoke Hearts
1/2 C Sun Dried Tomatoes (Sliced)
Crumbled Bacon
Feta Cheese
1 Tbsp Oregano
Olive Oil

More Optional Toppings:
Marinara Sauce
Greek Olives
Onions
Splash of Balsamic

Preheat oven to 350. Place Meat Crust ingredients in the food processor and pulse it till all ingredients are equally incorporated.

Spread meat evenly into a raised side cookie sheet (mine is 17.25x11.5).

Top meat with the toppings of your choice, ending with the remaining oregano and olive oil sprinkled on top. (I did 1/2 Feta and 1/2 Mozzerella for my kids because Feta can be a bit of a strong flavor for them.)

Place in preheated oven for 25-30 minutes. If needed, use a turkey baster to remove excess liquid that may gather in the pan.

Once meatzza is cooked through, turn broiler to low for 2-3 minutes to brown cheese slightly.

Enjoy with a side salad.

Banana Nut Balls

2012-01-13T20:06:00.000-08:00

These are a snack I threw together last week. They are super rich (even without added sweetener) and are a great treat when the sweet tooth hits. I have these in the freezer to indulge on every now and then. I hope you enjoy!

Banana Nut Balls
1 C Cashews
1 C Pecans
1 C Roasted Pumpkin Seeds
1 C Dried Banana Chips
3/4 C Coconut Oil
Honey (Optional)
8 oz Dark Chocolate

In the food processor, pulse nuts, seeds and banana chips to a pea size texture.

Add in coconut oil (not melted) and process until it comes together into a sticky dough.

Using a bit more coconut oil, grease your hands and form dough into balls.

Place balls into the freezer to set up for at least an hour. When ready to dip, melt chocolate in a double boiler.

Remove balls from the freezer and dip into the melted chocolate. Allow to sit out in room temperate for a bit so the centers soften slightly. Enjoy!