Paleo on Main

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!

Grass Fed Bison for $6/lb!!!

2012-01-12T10:32:00.000-08:00

I don't know about all of you, but finding Grass Fed meats is important to me, but is sometimes unattainable on my budget. Because of that, when I do find a good deal I will generally stock up! This is the case today. Tropical Traditions has an awesome deal going on right now for 60% off Ground Bison. This is 100% Grass Fed, Grass Finished Bison, for about $6/lb, shipped to your door! We decided to use some of our Christmas money from family to get 48/lbs of this and it came out to about $5.94/lb! How awesome is that?!?!
You don't have to buy as much as I did to get the great deal either.
Here is the link!
GF Ground Bison about $6/lb

Mexi-Spiced Salad Dressing

2012-01-11T19:39:00.000-08:00

One of the ways we maintain Paleo on our busy days/nights is by making large amounts of protein ahead and using it in simple salads and other meals. This is a great example of that. I cooked a 5 lb roast over the weekend and we are able to eat off of it for a couple days. This dressing changes up the flavor enough to give you a unique meal, but without making a separate protein each night. You can use this same idea and mix up the seasonings.

Mexi-Spiced Salad Dressing
1/2 Mashed Avocado
1/4 C Avocado Mayonnaise
1/2 Tbsp Chili Powder
1/2 Tbsp Cumin
1 tsp Dried Cilantro Leaves
1 Tbsp Lemon Juice

Mix it all up and enjoy it on a fresh salad.

(Ours included spinich, tomatoes, cucumbers, bacon crumbles, and leftover roast shredded.)

Spinach Artichoke Meatballs

2012-01-07T19:54:00.000-08:00

While these were great last night when I made them, the leftovers today were AMAZING! After sitting in the sauce overnight and being reheated for my breakfast (umm, and maybe my lunch as well) they were just fantastic. Great flavor and texture! Perfect to make a big batch of as stand-by protein in the fridge!

Spinach Artichoke Meatballs
3 Good Size Handfuls of fresh Spinach
1 Egg
1 Clove of fresh Garlic
4 Tbsp Dried Sweet Basil
2 Tbsp Dried Italian Seasoning
2 Tbsp Dried Chopped Onions
1/2 tsp Salt
1 Can Artichoke Hearts (drained)
3 lb Ground Meat (I like a combo, so I used 1/2 Turkey and 1/2 GF Beef)

Place spinach, egg and all seasonings in the food processor. Allow spinach to breakdown to a paste and all seasonings to be distributed evenly.

Add in ground meat and combine until it is evenly dispersed.

Add in the can of artichoke hearts and pulse till they are broken up and distributed, but not completely chopped.
You want some bigger chunks of artichoke.

Allow mixture to sit in the refrigerator for a couple hours to let the flavors meld.

Form meat into desired size balls and place on a baking sheet.

Bake at 325 for about 20 minutes, or until the meatballs are almost completely cooked through. The time will vary depending on the size you make, as well as the type of meat.

Place in a large pot and add in tomato sauce of your choice and allow them to finish cooking in the sauce.

Serve as is or on top of spaghetti squash or zucchini noodles. Enjoy!

Thai (NO) Peanut Beef and Veggies

2012-01-04T21:11:00.000-08:00

I got the inspiration for this recipe from my friend Tovah who brought a delicious sauce to our house for dinner a couple months back. I used her recipe as a jumping off point and this awesome creation was made. The 4 (and 1/2 counting Colton) were raving about how great this was, and there are no leftovers. Next time I will double this recipe!!

Thai (NO) Peanut Beef and Veggies
Marinade:
2 Tbsp Apple Cider Vinegar
1 Tbsp Lemon Juice
2 Tbsp Sesame Oil
1 Tbsp Almond Butter
Red Pepper Flakes (to taste)

Sauce:
3 Tbsp Almond Butter
2 Tbsp Apple Cider Vinegar
3 Tbsp Sesame Oil
3 Tbsp Coconut Aminos

Stir Fry:
2 lb Beef Steak
10 oz Broccoli
10 oz Cauliflower
10 oz Baby Carrots
Sesame Seeds for garnish

In a large bowl, combine marinade ingredients with a whisk.

Slice beef into thin stir fry slices.

Place beef to marinade, stir till coated and allow to sit in the refrigerator for at least an hour, or up to 8.

Combine sauce ingredients in a small bowl and allow it to sit in the fridge for at least an hour prior to serving.

Par cook broccoli, cauliflower and carrots in a steamer basket prior to stir frying. Once steak has marinaded and veggies are par cooked, heat a couple Tbsp of oil in a large pan. Add in beef and cook through.

Add in veggies and allow them to warm back up to temperature.

Serve stir fry topped with sauce and a sprinkled with sesame seeds.

Enjoy!

Merlot Braised Beef Roast

2012-01-01T20:17:00.000-08:00

My brother and his fiance are in town for the week, so I wanted to make a nice Sunday Dinner to enjoy with them. We were all raving about how wonderful the flavor was on this dish. The Merlot really created a depth of flavor, along with the great seasoning mix on the roast. I will be trying this in the pressure cooker soon to see if I can get the same result without as much time.

Merlot Braised Beef Roast
4 lb GF Rump Roast
2 Tbsp Paprika
2 Tbsp Ground Mustard
1 Tbsp Garlic Powder
2 Tbsp Chopped Dry Onion
1/2 tsp Salt
Fresh Ground Pepper to taste
1 Medium Onion, chopped
4 Celery Stalks
2 C Baby Carrots
2 C Merlot
Oil to sear (I used bacon grease)

In a small bowl, combine all spices.

Rub the seasoning mix generously onto the roast being sure to cover all sides.

Heat oil in a heavy bottom oven safe pan, preferably cast iron. Once oil is hot, sear roast on all sides till golden brown.

Remove roast from pan and add in a couple tbsp of additional oil and add in onion, celery and carrots. Coat the veggies in oil and allow them to brown slightly.

Add roast back into the pan on top of the veggies. Pour Merlot over the meat and veggies.

Cover pan tightly with foil and place in a preheated 300 oven for 3 hours.

Remove roast from pan, slice and return beef and juices to the pan.

Allow the meat to sit in the hot juices for several minutes prior to serving.

Enjoy!

Chunky Monkeys

2011-12-28T19:15:00.000-08:00

Coming down from the Christmas sweets I am determined to get the whole family back on track. I was a bit more lenient with the kids as far as sugar goes and boy can I tell the difference. Colton was still pretty calm, but Loralei was through the roof for the better part of a week! Needless to say, the whole family will be detoxing this month. I am not nearly as strict on the kids. I still make them treats, and allow them some dark chocolate here and there, but try to go without any added sweeteners and large quantities of sweets. This was something I came up with that was still somewhat sweet and delicious, but only used the 2 bananas as sweetener. I tried one (prior to starting my detox a couple days ago) and they were plenty sweet!

Hope you enjoy as much as my chunky monkey did!

Chunky Monkeys
2 Mashed Ripe Bananas
3 Eggs
1 tsp Vanilla
3/4 C Almond Flour
3/4 C Coconut Flour
1/4 C Arrowroot Flour
1 tsp Baking Soda
1/2 C Coconut Oil- Melted
1/2 C Shredded Coconut
1/4-1/2 C Chocolate Chunks (we used a 72, but whatever you like)

Preheat oven to 350.

Combine banana, eggs and vanilla in a medium bowl. In a large bowl combine the 3 flours and baking soda.

Stir wet into dry till combined.

Add in melted coconut oil. Once batter is together, add in coconut and chocolate.

Scoop dough in heaping Tbsp onto a silpat mat (or parchment paper) lined baking sheet and flatten down a bit with the back of the spoon.

Place in preheated oven and bake for 15-18 minutes or until slightly golden in color. Remove and allow to cool on a wire rack.

Enjoy!

Braised Short Ribs

2011-12-25T14:38:00.000-08:00

We enjoyed these Braised Short Ribs for our Christmas dinner. They were so delicious!

Braised Short Ribs
3.5 lb GF Beef Short Ribs
Salt and Pepper to taste
Oil to brown veggies and ribs
3 Carrots
3 Ribs of Celery
1 Small Yellow Onion
1 14.5 oz can diced tomato
1 Tbsp Thyme
1 tsp Salt
Pepper to taste
2 C Red Wine
2 Bay Leaves

In a large, heavy bottom, oven safe pan, heat a small amount of oil (I used caste iron). Peel and chop carrots, celery and onions. Add to the hot oil.

Allow the veggies to brown and begin to soften, 10-15 minutes, stirring occasionally.

Remove veggies from the pan and add additional oil to the pan.

Season the ribs with salt and pepper and add into hot oil.

Brown ribs on all sides, about 2-3 minutes per side in stages being careful not to overcrowd the pan . While the ribs are browning, puree browned veggies, tomatoes, thyme, salt and pepper in the food processor.

Remove all ribs from the pan and add in pureed veggies. Allow puree to begin to brown and scrape up as it does.

Continue to cook for about 10 minutes and then add in wine and stir to combine. Add ribs back into the pan with the sauce. Add water if the ribs are not completely covered.

Wrap tightly with aluminum foil and ttransfer pan to a preheated 350 oven. Allow ribs to braise for about 3 hours. Enjoy!

Quick Barbecue Sauce

2011-12-23T11:02:00.000-08:00

Most of the Barbecue sauce recipes out take a bit of time. While I have tried, and loved quite a few, I was in need of something a bit quicker the other night. I had made a roast the night before and wanted to re-purpose the shredded beef as a BBQ over spaghetti (squash of course). This was perfect! It gave the beef great flavor, but was so quick and easy I had the meal done in under 20 minutes, which included pressure cooking the squash. Perfect!

Quick Barbecue Sauce
1/2 Yellow Onion
14.5 oz Can Organic Diced Tomatoes
2 Tbsp Red Wine Vinegar
1 tsp Prepared Mustard
1 Tbsp Coconut Aminos
1 tsp Honey (optional)
1/2 tsp salt
1 Tbsp Chili Powder
1/2 Tbsp Garlic Powder

Place all ingredients in a food processes. Process till smooth.

Move sauce to saucepan and heat till warm and bubbly.

At this point you could add in beef (as I did for the spaghetti squash topping), or I think it would be awesome to simmer meatballs in for a quick and easy appetizer.

Hope you enjoy!

Enchilada Spiced Beef Wraps

2011-12-14T08:09:00.000-08:00

This dish was a big hit with the whole family. Both kids ate their half and wanted more. The kids also enjoyed the leftover wraps with grilled chicken and cheese the next day for lunch. I will be making this again!

Enchilada Spiced Beef Wraps
10 oz Can tomato with Chili (Eden Organic)
1 C Beef Stock
1 tsp Onion Powder
1/2 tsp Garlic Powder
1 Tbsp Chili Powder
1 Tbsp Cumin
1/2 tsp salt
3 lb Roast
Oil to brown

Wrap
1/2 C Almond Flour
1/4 C Coconut Flour
3 Tbsp Melted Butter
1/4 tsp Salt
4 Eggs

Using a food processor or food chopper, chop canned tomatoes into a sauce consistency.

Add in all remaining ingredients except the roast and oil.

Brown roast on all sides for about 5 minutes each or until golden brown.

Once browned, place into the slow cooker.

Pour prepared sauce over roast and allow it to cook all day on low.

To prepared wraps, combine almond flour, coconut flour and salt in a medium bowl.

In a small bowl whisk eggs till fluffy. Add into flours and combine. Pour melted butter over batter and stir to combine.

In a heavy bottom pan, heat a bit of oil. Place 2 Tbsp of batter into pan and swirl it to spread it out.

Cook for about a minute or 2 and then carefully flip.

Cook for an additional minute and remove from the pan.

Shred the beef roast.

Serve on wrap with guacamole.

Enjoy!

Maple Sausage and Parsnip Soup

2011-12-10T19:14:00.001-08:00

My friend Rachael told me about a soup she had at a diner in the Tacoma area. Of course, the foodie that I am, I was intrigued. After a couple attempts, I rendered this delicious, slightly sweet creation. It was perfect on a chilly December evening! I have no idea if it is like the soup Rachael had, or even similar, but I know it is good! I hope you enjoy!

Maple Sausage and Parsnip Soup
1 lb of Breakfast Sausage (uncooked)+ 1 Tbsp Pure Maple Syrup Mixed in
3 Tbsp GF Butter
1/2 yellow onion
1.5 lb Parsnip
6 C Beef Broth
1/2 tsp Salt
1 Tbsp Onion Powder
1/4 C Maple Syrup
1/4 C Heavy Cream (Optional)

Peel and fine dice both the onion and parsnips.

Heat butter in a large pot.
Add in onions and parsnips and allow to cook over medium high until onions become translucent and just begin to brown.

Add in salt and onion powder and stir to distribute. Add in beef broth and bring to a simmer.

Cover the pot and allow to simmer for 20 minutes covered.

Remove the lid and allow the soup to reduce slightly by simmering for an additional 15 minutes uncovered. While the soup is cooking, brown the sausage in a heavy bottom pan.

With a potato masher (or emersion blender if you want a smoother texture) mash up the parsnips to the texture of your liking.

Add in about 1/2 of the browned sausage and allow it to warm through. Remove pot from heat and add in maple syrup and heavy cream.

Serve by adding additional sausage and fresh cracked pepper.

Breakfast Sausage

2011-12-07T15:14:00.001-08:00

Sausage is one of those foods that are hard to find 'clean' versions of. In most grocery store versions you will find sugar, fillers or other non-paleo ingredients. Luckily, it is so simple to make that you won't have to worry about searching ingredient lists. I make large batches at a time, cook them, and put them in the freezer to pull out and reheat for our breakfasts. Simple, healthy and delicious!

*I use beef instead of pork for 2 reasons. First, I don't like the taste of most pork (bacon doesn't count!!). Maybe because I wasn't raised eating it, or maybe it is just taste, but I really prefer most other meats to pork. Second, pork is difficult to find clean versions of. I have a 100lb of grass-fed beef in my freezer, and I can readily find decent (hormone free, anti-biotic free, free-range) chicken, but I have yet to find decent choices in pork, so I just avoid it. Feel free to sub in pork!

Breakfast Sausage
3lb Ground Meat
1 1/2 tsp Salt
2 Tbsp Onion Powder
2 tsp Sage
2 tsp Thyme
2 tsp Poultry Seasoning

In a large bowl, combine all ingredients by hand.

Allow mixture to sit for a couple hours prior to cooking.
This will allow the flavors to really come together and meld.
You can use it at this point to make any recipe you want, but this is what I do.

Form into 2 oz patties and place onto a baking sheet.

Bake in a preheated 350 degree oven for 20 minutes.

Remove and allow sausages to cool on the pan.

Once cooled, place pan in the freezer and allow the sausages to freeze. Once frozen, place in a Ziploc bag or container for convenient use. Enjoy!

Fried Apple Coffee Cake

2011-12-05T04:20:00.001-08:00

I like to make a special breakfast on one of the weekend days, but I am really working hard to steer away from added sweeteners, even in the Paleo form (honey, maple syrup, date, ect). This one turned out great... you get a little sweetness from the apples, but other than that there is nothing.

Fried Apple Coffee Cake
1 1/2 C Coconut Oil Fried Apples*
1/2 C Coconut Milk (Canned)
6 Eggs
1 Tsp Vanilla
1/4 C Coconut Flour
1 C Almond Flour
1 Tbsp Cinnamon
1/2 tsp Baking Powder

Preheat oven to 350. In the bottom of a casserole dish, spread fried apples.

In a large bowl combine coconut milk, eggs and vanilla. In a separate bowl, combine remaining ingredients. Stir dry ingredients into wet and stir till there are no more dry parts. Pour batter over fried apples.

Place in preheated oven and bake for 35-45 minutes or until a toothpick comes out clean (may have to adjust depending on the size dish you use).

Enjoy!

If anyone is still looking for a Christmas/Birthday gift for me (Mom? Dad? Naomi?), I am now in need of a new measuring cup set. ;-)

*Coconut Oil Fried Apples
These are so simple to make. Just peel and slice apples. Heat a couple Tbsp of coconut oil on the stove top and throw in the apples with a sprinkle of cinnamon. Allow the apples to cook till soft. For recipe purposes, the apples generally cook down by about 1/3-1/2, so I would start out with about 3C of sliced apples for this recipe. Enjoy!

Chocolate Peppermint Fudge

2011-12-02T19:38:00.001-08:00

I came up with this recipe at the request of my friend, Nicole. Please let me warn you, these are ridiculously good! Maybe it's because I am a HUGE peppermint fan, but these are amazing. Yes, these are technically all Paleo ingredients, but there is quite a bit of date (which is a sweetener my body tolerates better than others) in here, so you wouldn't want to eat these everyday! I will be making these for one of the Christmas parties I have coming up next week, garnished with some fresh mint leaves. Enjoy!!

Chocolate Peppermint Fudge
1 1/2 C Dates
1 1/2 C HOT water
3oz unsweetened baking chocolate (use whatever 'darkness' you like)
1 C Coconut Oil
1 Tbsp Pure Peppermint Extract
2 C Almond Flour

Place dates in hot water and allow them to soak while you do the next steps. Melt chocolate and coconut oil on the stove top or in the microwave.

Place into a large mixing bowl. Place dates and water into the food processor and process until the mixture becomes a paste with no lumps or pieces of date.

Pour the date paste into the chocolate mixture and stir. Add in the peppermint extract.

Add in almond flour and stir until everything is combined.

Pour into a coconut greased dish and allow to set up in the fridge for a couple hours.

I tried to make mine into a snowman pan at Loralei's request, but when I submerged the pan in hot water to slightly melt it I over melted and it became too runny to see the features. Colton didn't mind taking care of a bit of the extra left in the pan. ;)

But it is still delish! I will be making it in a 9X9 next week. Enjoy!

Butternut Squash Latkes

2011-11-30T20:40:00.001-08:00

This is one of the simplest recipes I make, but it is so delicious I had to share it.

Butternut Squash Latkes
1 Butternut Squash
2 Tbsp Onion Powder
1/2 tsp Salt
Fresh cracked Pepper
Coconut Oil for frying

Cook the squash till it is soft. I use my pressure cooker to steam it, but you could bake it, stovetop steam, or whatever other method you use. Once it is cooked, allow the squash to cool and scoop out.

In a large bowl, mix squash with all remaining ingredients except the coconut oil. In a heavy bottom skillet, heat coconut oil.

Once oil is hot, scoop squash mixture into small pancakes in the oil.

Allow the squash to cook till it become crispy and brown on the first side (5-7 minutes) and carefully flip.

Allow squash to cook for additional 5 minutes or so until it is crispy again. Add additional salt if you want while the pancakes are still hot.

Enjoy!