(Paleo) Southwest Scramble

I saw this recipe on Multiple Delicious and thought it sounded like a great Paleo Saturday morning breakfast:

http://www.multiplydelicious.com/thefood/2012/01/southwest-scramble/

Actually, I planned to make it for Friday night dinner (along with almond pancakes), but never got that far.  So I made it today.  I had to adapt her recipe a bit because I didn’t have everything she had and wanted to play with the flavors a bit.  Here’s how I made mine:

Ingredients:

• 8 eggs (I used 7 extra large eggs)
• 1 Tbsp oil (coconut, EVOO, etc.)
• 8 oz pork sausage (or sub your favorite breakfast meat)
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper  (more or less, to taste)
• 1 bell pepper, finely diced
• 1/4 to 1/2 onion, finely diced
• 1 can Rotel tomatoes (I used mild — Heather used a real tomato)
• salt and pepper to taste

Toppings:

• 1/4 cup fresh cilantro, chopped
• avocado, sliced
• homemade salsa

Instructions:

Prep your fresh veggies — feel free to substitute with whatever you have on hand and like, then set aside.

In a  medium bowl, crack your eggs and whisk  to combine.  I add my eggs two at a time, then whisk with a fork.   Then, add your spices and whisk/blend again.   Heather used paprika and oregano, but I went with cumin, paprika and cayenne because that felt more like “southwest” to me and we love those spices.   Set egg mixture aside.

Add a little oil to the pan and then cook your sausage.   I actually cooked a full 16 oz package of sausage, with plans to save half for later.   Then remove sausage from pan.   Add a little more oil, if needed, and saute the veggies (not including the Rotel) for a couple of minutes, until they get soft.

Note:  if you are using a pre-cooked meat product (like chicken sausage), you can saute the meat and veggies together.

Now add back in the sausage, and pour the can of Rotel over the mixture.  Stir to combine and heat over medium heat for a couple of minutes.

Then, pour the egg mixture over the scramble and cook, stirring constantly to get all of the egg cooked.   If you are using the can of tomatoes (vs. a real tomato), the extra liquid from the can will make it take longer to get everything cooked.  If you are using only fresh ingredients, it should only be 3-5 minutes.  You could drain the liquid from the can, but I really wanted the Rotel flavor.

Season with salt and pepper to taste.

Serve up the scramble in a bowl with your favorite toppings.   We used chopped cilantro and avocado slices.  It would also be good with salsa, but I found the flavor of the dish was yummy enough it didn’t need any help from salsa.

Gobble up and enjoy!

Paleo Southwest Scramble is a post from: The Meanest Momma

(Apologies, for the terrible, unappetizing picture — a food photog I am NOT.)

Ginger Citrus Roast Chicken

We get fresh chickens from a local “chicken man” and since the birds are smaller than the super-sized birds you find in the grocery store, we usually cook two at a time.   This time, I decided to do one roast chicken our regular way, which basically involves rubbing and cumin salt mixture all over the bird, and the second bird I decided to follow this recipe from Paleo Diet Lifestyle:

http://paleodietlifestyle.com/ginger-citrus-roast-chicken/

In terms of preparation, I basically followed his recipe, although I couldn’t fit as many quarters/slices in the bird as he suggests.

In terms of cooking, I followed the technique outlined in my Roast Chicken post — cook the birds, breast side down for 25 minutes on 425, then flip and cook the remaining time (45-1 hour) at 350.

Verdict:   The stuffed chicken took a lot longer to prep, and longer to cook than the cumin-rubbed chicken.   The flavor was good and complex, but not intense.   It took ~3xs as much effort to prepare this bird than my other one, but I don’t think I got 3xs the “Wow” factor out of it.  I would make it again, just to go for  a different flavor, but I can’t say it was any better than our regular ole cumin rubbed bird.

Ginger Citrus Roast Chicken is a post from: The Meanest Momma

It was an easy 25ish minute drive from Arlington to get out to their showroom in Chantilly, which is located in an industrial warehouse complex.   When we entered the showroom, it was an impressively large space full of every kind of play set imaginable.

In addition to playsets, there are three trampolines, as well as some basketball hoops, air hockey and pool tables.

When you enter, you need to sign in and fill out a waiver at the front desk.

After that, the floor is yours!   We arrived a little after 10 and it was quickly getting crowded.   I don’t believe they limit the number of people allowed in, and it can get pretty crazy.   This picture gives you a sense of the busyness:

Here’s a short video clip I took that shows you the layout of the space — and the noise of the crowd!

I was not familiar with the brand of play equipment, but everything seemed very sturdy and well made.  Adam had a blast running from one piece of equipment to the next.

There are three different trampolines and the kids are allowed to jump on them (with shoes off).

There is no staff supervising (just one guy at the front desk), so I wondered how out-of-hand it would get, but the fact that most of the kids were young (~5 and under, I’d guess) meant it wasn’t too insane.   One trampoline had a step up, but the other ones did not, which meant children had to have help to get into them, which meant moms (or dads) were nearby and presumably watching.   Sometimes there were many kids in the the tramps, but it never seemed unduly unsafe.

The showroom also had pool tables and air hockey tables set up — the air hockey table was not turned on, which is a good thing since those flying pucks can hurt little hands.

There were also full size basketball hoops set up, but they were out of reach for this pint-sized crowd.

Adam had a blast, as did most kids I saw.   Several moms had clearly planned play dates together here, so it looks to be a good spot to meet-up with friends.  Here’s what I view as the downsides to this otherwise fantastic space:

• It can get very crowded.   Which leads to …
• It can be hard to keep track of your kid(s).
  I would turn my head and lose sight of Adam in an instant as he darted off to something else. I think it would be hard to keep track of multiple siblings.
• It is very loud.
  Lots of kids shrieking and playing can lead to sensory overload.
• The flooring is hard (thin carpet over concrete).
  Prior to coming, I heard other moms complain about the kids coming off the slides fast and landing on the hard surface.   It wasn’t a problem for us, but something to keep in mind with younger, less coordinated kiddos.
• There is a bathroom on site, but no changing tables.
  Probably not a big deal sense there is plenty of floor space, it just seemed odd they didn’t have one.

Overall, we had a blast and look forward to returning.  The fact that it is free makes it tremendously appealing.  And if you happen to be in the market for new play equipment or a trampoline, it is a great way to check them out. (Real customers are also welcome to visit the showroom during their normal business hours, 10-5 Mon -Sat).

We left a little after noon and the crowd had thinned considerably.   If you don’t have to worry about nap time, I’d suggest coming at 11:30 or later.

Also worth noting — it was crowded and crazy enough that I wouldn’t recommend it for tiny little ones.  Lots of moms were there with infants and toddlers, but they were mostly younger siblings.   The problem is there are plenty of opportunities for kids to walk into the path of a swing or a slide and get knocked over, so it may be stressful for those watching little ones.

Also, the company says they allow kids up to age 8, but I didn’t see any school aged kids the day we went (which was a school day).  I imagine if there were older kids running around with the little ones, it would get a lot more unsafe real quickly.

Have you been to the Play N’ Learn showroom?  If so, what are your impressions?

Looking for more places to play? Check out my reviews of other Playgrounds, Parks, and Play Areas in Arlington and the greater Metro DC area.

Play N’ Learn’s Free Play Days (Chantilly, VA) is a post from: The Meanest Momma

A friend shared this chicken, tomato pasta recipe a while back and our family has always loved it.  I thought of it recently, and even though Mike & I are not doing pasta or cheese, it still makes an easy, delicious healthy meal our whole family enjoys.    Here is our Paleo-ified version of High Pockets Pasta, slightly adapted.

High Pockets “Pasta” — Paleo Style

Ingredients:

• 4 chicken breasts
• 1/2 cup fresh squeezed lemon juice
• 1/2 cup extra virgin olive oil
• 2-3 cloves garlic, minced
• 2-3 scallions (green onions), chopped
• salt & pepper to taste
• 1/2 pint grape tomatoes, sliced into halves
• 1-2 peppers (red, orange, yellow, etc.), sliced into bite-sized pieces
• 2-3 Tbsp fresh basil, chopped

Steps:

Whisk together the lemon juice, EVOO, garlic, scallions, salt and pepper.

Place the chicken in a ziplock bag and pour half of the dressing in with the chicken.   Allow chicken to marinade for a couple of hours (or overnight).

Add the grape tomatoes and peppers to the remaining dressing.  Let them chill until ready.

Grill chicken breasts over medium heat for however long it takes (sorry — hubby is the grilling expert!).

After cooking, slice up the breasts into bite sized pieces and pour the tomato-pepper marinade over the chicken.  Add the chopped basil, and stir to combine.

Serve over spaghetti squash, or just enjoy on it it’s own!

Note:  this is a very easy, forgiving recipe.  I always start by adding the lemon juice and EVOO to a large measuring cup so that I pour the correct amount, but then I add the rest of the ingredients without precision.

High Pockets Paleo Pasta is a post from: The Meanest Momma

Asian Pork Chops

I was jonsing to cook up some sort of Paleo Chops and found this recipe on Paleo Effect:

http://www.paleoeffect.com/recipes/asian-pork-chops-paleo-recipes/

My pork chops were thick and boneless (theirs calls for bone-in), but otherwise, I followed their ingredients exactly to make the marinade (I used the honey option in lieu of coconut crystals).

I let the chops marinate for several hours before I was ready to make dinner.

Then, I preheated the oven to 375, heated a cast iron skillet on the stove top with a little coconut oil, then added my pork chops, trying not to include too much of the marinade.

I browned the chops on each side (~2-3 minutes each, give or take).  Then, I poured the rest of the marinade into the skillet and transferred it to the hot oven.

I baked them for ~30 minutes, covered.   Internal temperature should reach 145.

Verdict:  the flavor was really good and everybody enjoyed these.  I think cooking them in the juices helped keep them moist.  Also, we poured the juices into a jar to pour over the chops on the plate.  Yummy flavor!

Asian Pork Chops is a post from: The Meanest Momma

Yesterday, I picked up ~80lbs of grass-fed beef from a local farm.    Grass-fed beef is considerably more expensive than your average grocery store beef, but it is so much better (for you and the cow).  If you’ve never seen it, I highly recommend watching Food, Inc. to get a real education on modern agro-business (be prepared for a serious paradigm shift after watching).

By purchasing in bulk (we bought 1/4th of a steer), we were able to reduce our costs considerably from grocery or Whole Foods prices.   Our approximate cost is $7/lb for everything.  $7/lb is way high for ground beef, but pretty darn good for NY Strip and other cuts.  Overall it is a great value.

We have a full-size freezer in our basement, which we use to store our beef, plus other stuff.  A freezer allows you to buy more of good stuff when you see it on sale, and also to do bulk cook and freeze meals.

A great way to find a provider of grass-fed beef is to check out a site like Local Harvest.   Word of mouth is another great resource, because I’m sure you know somebody who buys bulk beef as well.   Another great resource for those in the Virginia area is Polyface Farms.  They offer buying clubs where they deliver individual cuts of meat and other food, as well as seasonal bulk orders.

Buying quality food in bulk works for me!

Find more tips at Works For Me Wednesday, hosted by We Are That Family.

WFMW: Buy Bulk (Grass-fed) Beef is a post from: The Meanest Momma

Chinese Chicken Stir Fry

I saw this recipe on Pinterest and thought it would be easy to adapt to something paleo-friendly.

http://www.eat-yourself-skinny.com/2011/11/chinese-chicken-stir-fry.html

The only ingredient change it needed was to substitute Coconut Aminos instead of soy sauce.   Then I just went with the veggies I had on hand:  red pepper, onion, zucchini, and snap peas.

As far as cooking, I didn’t follow her method.  I seasoned my chicken pieces with salt and lemon pepper, heated some EVOO in the pan, and then cooked my chicken.  I just browned each side and didn’t worry about if it was cooked through.  Then I took the chicken out of the pan and added the veggies.  I let them saute for a couple of minutes, then added the chicken back in, along with the coconut aminos, lemon, and other flavorings.   I only cooked them together for about 5-7 minutes — 15 would be way too long for the veggies!

Verdict:  As she noted in her post, the combination of lemon with the soy/aminos was pretty good.   It wasn’t a WOWSA kind of recipe, but it is a good basic stir fry that I would do again.

Chinese Chicken Stir Fry is a post from: The Meanest Momma

Elana’s Paleo Bread

I got to a place where I was craving something like the carbs I used to eat, so I decided to give this recipe a try:

http://www.elanaspantry.com/paleo-bread/

I pretty much made it exactly as described, however I didn’t have the loaf pan she mentioned, so I used two mini-loaf pans instead.

Verdict:   at first, I was sorely disappointed.  It didn’t taste anything like the white bread I used to eat (and love).  It was a good excuse to slap enjoy a little raw honey on top, but it definitely didn’t make me want to gobble up slice after slice.

That said, I’m getting used to it.  I’ve had it a couple more times and it’s slowly growing on me.  Still, it’s not something I’d choose to make often.

Elana’s Paleo Bread is a post from: The Meanest Momma

I am coming up on my fourth week of eating Paleo and I haven’t cheated yet!  (Although I have had some dreams where I did ).   Things are going well — you can see some of the Paleo foods we’ve made and what I’ve thought of them by checking out my Paleo Meals stream.

Here’s how we plan to eat this week:

Monday – Pork 2 ways:  Sundried Tomato Stuffed Pork  and Garlic Balsamic Pork Roast w/asparagus & salad
(I’m roasting 2 different pork loins with 2 different recipes)

Tuesday– chicken fajitas <– this is a  non-Paleo recipe that I’ll have to modify.  I’ll use olive oil instead of veg oil, coconut aminos instead of soy sauce, and skip the Worcestershire.   Mike & I will have our fajitas over butter lettuce, the kids can have tortillas.

Wednesday– hamburgers made with onion soup mix (maybe bacon guacamole burgers?), served in a lettuce wrap + broccoli

Thursday–  Coconut Curry Shrimp Bowl (w/asparagus instead of green beans) and Cauliflower Rice

Friday– Breakfast for dinner:  Almond Flour Pancakes + Southwest Scramble

Visit OrgJunkie.com for more menu planing inspiration.

Menu Plan Monday January 30th is a post from: The Meanest Momma

I made chocolate chip cookies for the kids today and was feeling bummed that I couldn’t eat them.  I was lamenting that I couldn’t have dessert, and then I remembered a friend telling me about the “frozen banana trick.”

Paleo Banana “Ice Cream”

Take a frozen banana, peel it, chop it and put it in a food processor (I put mine in our mini food processor).

Put the lid on and pulse for a few seconds.  In less than a minute, it will turn to a creamy ice cream-esque substance.

Serve it up in a bowl; it’s good plain, with some fresh fruit, or even with some cocoa powder or cinamon mixed in.

You’ll never feel like you’ve been deprived of dessert again!

Banana “Ice Cream” is a post from: The Meanest Momma