Strawberries have been ripe here in Alabama and we have loved getting them from Jerry Marsh Farms. My goal is to enjoy them while they are here and make sure to freeze some and make some jam. Today we had … Continue reading
The past few weeks our menu has consisted of pork, turkey meat, fish and chicken. I make sure our fridge and pantry is stocked with coconut oil, chicken broth, coconut aminos (a soy substitute), ginger, garlic, cilantro, avocado’s, almonds, cashews, eggs and tons of veggies. If I have all those on hand I can pretty much make a variety of different dishes and having my pantry and fridge appropriately stocked is key to make cooking through the week so much easier! I found this recipe here and had most of the ingredients, so I made my own version with what we had!
The hubs and I both said that this was for sure a keeper, which is rare around here. We are always trying new things, but it was so delicious and yummy we will be making it again, maybe even this weekend!
6 thinly sliced pieces of pork, trimmed of fat and sliced into thin strips handful of cashews
1 bunch green onions, chopped
1 cup mushrooms, sliced
4-5 stalks celery, sliced
1-2 cups broccoli, chopped into bite-size pieces
1/2 head cabbage, shredded
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp Olive Oil Balsamic Vinegar 6 tbsp coconut aminos (Paleo version of soy sauce–I bought it at Whole Foods)
Heat a pan over high heat. Add olive oil and a splash of balsamic vinegar. Add pork to pan and cook until meat has browned on all sides, about 4 minutes. Add mushrooms, celery and broccoli; stir for 1 minute or until vegetables begin to release some of their liquid. Add cashews, garlic, ginger, cabbage, and green onions. Toss to combine and then pour in the coconut aminos. Cook for 3 minutes or until cabbage has wilted.
This weekend we had a birthday party for my nephew. My sweet mom made a special gluten free cupcake for Eva to have at the party. We were just hoping to have a simple cupcake to give her, but this recipe was amazing! So much better than other almond flour cupcakes. It was rich and chocolaty. Many of us easily preferred these to the traditional cupcakes.
The original recipe is for a cake, but it worked perfectly for a 9 cupcakes. Just be sure to decrease the cooking time.
Gluten Free Almond Flour Chocolate Cake from The Gluten-Free Almond Flour Cookbook
2 cups blanched almond flour (we almost always use Honeyville)
1/2 cup unsweetened cocoa powder (recipe called for 1/4 c cocoa)
1/2 tsp salt
1/2 tsp baking soda
1 cup honey
2 large eggs
1 1/2 TB vanilla
Preheat oven to 350 F. Grease a 9 inch cake pan and dust with almond flour. In a large bowl, combine dry ingredients. In a medium bowl, combine wet ingredients. Stir the wet ingredients into the dry ingredients until thoroughly combined. Pour into cake pan. Bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Let cool in pan for 1 hour. Serve.
This is a cake recipe, but it made 9 PERFECT cupcakes. For cupcakes we cooked it for 30 minutes.
Have ground beef thawed in the fridge and no real plan? This is your recipe! That was the case a few weeks ago when our out-of-town Nutty Mama, Joy, was in town for a few days and I was lamenting at 4:00 about what to cook for dinner. She told me about this quick meal from Everyday Paleo and I had everything for it. I made some cauliflower rice to go with it and it was fabulous. Thank you Joy for saving dinner that night and introducing us to this delicious quick dish!
Puerto Rican Beef
1 lb grass fed ground beef
1 bunch kale chopped
1 white onion sliced
1/2 of a green, red, and yellow bell pepper sliced
1/2 cup pimento stuffed green olives
3 tbsp olive oil
1/2 tbsp ground cumin
1 tsp ground coriander
1/2 tbsp turmeric powder
1 tbsp dried oregano
Pinch of saffron threads (optional)
Sea salt and black pepper to taste
3 sweet potatoes
1 ripe avocado
In a large skillet brown the ground beef. Add the bell peppers, onions, and olive oil and saute until the onions and peppers are tender. Add all of the spices and mix well. Add the kale and green olives, continue cooking stirring often until the kale is tender (about 4-5 minutes. Serve over mashed sweet potatoes with a side of sliced avocado. To quickly prepare the sweet potatoes, peel and quarter the potatoes and cook in a pressure cooker for 12 -14 minutes.
Our family is starting another Whole30 today (which is simply really clean Paleo eating with no treats for 30 days). We like to do this every 4-5 months as a sort of cleanse/recharge. This will be my first time to do a Whole30 while pregnant, so I’m interested to see how it will be for me. Actually, I was doing a Whole30 when I got pregnant, and made it to about day 24 before I started spending my days over the trash can Anyway – my husband and I are very strict while doing Whole30 (we don’t have any “cheats”, cut out most condiments, cream from coffee, etc.). Our kids eat what we do when we’re home (which is most of the time), but I don’t worry about it if they get a treat from Mimi or whatever.
So I thought I would post our dinner menu for the week throughout this month.
M: Roasted Chicken, our favorite carrots, green beans (just got carrots and green beans from the farmer’s market. YUM!)
T: Mini burger (in lettuce wraps), guacamole with raw veggies, roasted sweet potato fries
W: Grilled Chicken Salad (see below)
Th: Rosemary Bacon Chicken, roasted broccoli, carrot and cauliflower mash
F: Greek Meatballs, asparagus, roasted veggies (squash, mushrooms, onions)
S: Breakfast for dinner (scrambled eggs, bacon, veggie sauté (we like kale, onions, mushrooms, garlic, and red peppers), may make some almond flour muffins for the kids)
1 Whole Chicken (about 4 lbs)
Wash and dry chicken then place in a shallow roasting pan. Drizzle with a tiny bit of olive oil, then sprinkle liberally with salt and pepper on the inside and outside of the chicken. Roast at 450 degrees for about an hour (maybe 1:15 depending on size). Let rest about 10 minutes before serving
I’ve been marinating and grilling some chicken breasts at the beginning of the week to have for lunches. This is the best marinade ever. Seriously.
Juice of 1 lemon
1 T mustard
1/3 c coconut aminos (soy sauce sub)
1/3 c olive oil
6 cloves garlic
Put all ingredients in a large ziplock and let chicken marinate at least 4 hours, but I prefer overnight. Grill.
Our Favorite Salad (right now )
Nitrate/sugar free pepperoni
Hard boiled eggs
Over a bed of baby kale and spring lettuce mix
½ c EVOO
½ c white wine vinegar
1 T dry basil
1 T dry oregano
1 t onion powder
1 t garlic powder
½ t each salt/pepper
Shake in a jar. Keeps well in fridge.
What are you eating this week?
Meatloaf gets a bad rap, but we love it at our house! I got the original recipe for this Southwest version from PaleOMG (and have tweaked it a little for our taste) and it is so good. I don’t think I’ll ever go back to regular meatloaf – I’ve made it twice in the last 6 days!
Here’s how I make it to feed my family of 4 (with enough for lunch the next day):
In a food processor, finely chop:
1 red bell pepper
1 orange or yellow bell pepper
1 Purple onion
4-6 cloves garlic
Saute the veggies in 1 T coconut oil for about 10 minutes or until the liquid is gone and the veggies are getting some color.
In a large bowl mix:
2 lbs grass-fed ground beef
1/2-3/4 c almond flour (I was out and just ground up some blanched almonds in my food processor)
2-3 T hot sauce
2 T chili powder
2 t paprika
1/2 t each sea salt and pepper
the sauteed veggies
Toss the mixture with a fork, being careful not to “knead” the meat, but mixing until just incorporated.
I form 2 loaves on a sheet pan, but you can put them in loaf pans if you’d like. Bake 400 degrees for about 30 minutes. Let rest 5-10 minutes before serving. We like it with lots of guacamole on top.
Here’s how I make guac:
2 ripe Haas avocados
juice of 1 lime
1 garlic clove, minced
1/4 c minced purple onion
1/2 c chopped cilantro
1 tomato, chopped
s/p to taste
Mix gently with a fork. We like ours chunky, so I don’t mix it much.
We ate it this week with mashed sweet potatoes (just boiled sweet potatoes mashed with coconut oil, slat, pepper, and a splash of heavy cream), and sauteed green beans.
With summer coming I have found the perfect salsa to top our fish and chicken with. It is easy to whip up and even my three-year old, who doesn’t like tomatoes, gobbled it up. Last night we topped it over our fish and today I plan on eating it over a salad with diced chicken for lunch (it would also be a good addition to lettuce turkey wraps)! We will be keeping this on hand through-out the hot summer months as it is very refreshing. Enjoy!!
1lb Tropical Fruit (fresh pineapple, strawberries, kiwi..I left the kiwi out this time)
1/2 cup Grape Tomatoes
2 tablesppons Fresh Cilantro (finely chopped)
1 tablespoon Balsamic Vinegar
Yes, this sounds like a strange combination, but I wanted to try it for a few reasons. First, it was the only paleo-ish recipe in the recent Cooking Light. Second, if I add fruit into any dish, my kids think it is a special treat. And finally, I think it is just fun to try new recipes. Our whole family liked this combination much more that we thought, and will be adding it to the permanent recipe book.
Italian Sausage with Broccoli and Grapes:
What it took for 2 adults and 2 kids:
*2 Tbs. oil/fat of choice, divided
* 1 lb broccoli, cut into 2-inch pieces
* 3 Italian sausage links, casings removed
* 3 cups green grapes, halved
* 1/2 red onion, thinly sliced
* 2 cloves garlic, minced
* 1/4th cup white wine (or water)
* 1 tsp red wine vinegar
* coarse salt and freshly ground pepper
Heat 1 Tbs. oil in a medium skillet over medium high. Add the broccoli and saute until crisp-tender, 3 minutes. Throw in a little pinch of salt and pepper. Remove from pan and cover to keep warm in a bowl.
Back in the skillet add the sausage. Break up with a wooden spoon and saute until browned all over. If you need to add a smidge more oil, that’s fine. Toss in the grapes and another pinch of salt and pepper, cook 2 more minutes. Remove from skillet and add to the broccoli bowl.
Back in the skillet, add the last Tbs. oil. Toss in the onions and cook until they start to soften, 2 minutes. Add the garlic and cook until fragrant. Add the wine and cook 2 minutes, until most liquid has evaporated. Then add the broccolini and sausage mixture back to the skillet. Toss in the vinegar and salt and pepper to taste.
One of my favorite pre-paleo snacks was granola. I’ve tried several paleo versions of granola, but they’re always really crumbly and hard to transport. So, here is a yummy, portable granola-y treat.
I’ve made these with all different combinations of nuts and seeds, so feel free to use what you like!
1/2 c pumpkin seeds
3/4 c sunflower seeds (raw)
1 1/2 c coconut flakes – I use these big flakes and they make it so yummy!
1 c sliced almonds
1 1/2 c pecans, roughly chopped
1 c almond meal (I like meal better then flour here)
1/2 c melted coconut oil
1/8 – 1/4 c honey
1/8 c maple syrup
1 T vanilla
Preheat oven to 325.
In large bowl, mix all dry ingredients
In a separate bowl, mix all wet ingredients.
Pour wet ingredients over dry and mix really well – making sure all the dry get coated.
Grease mini muffin tins with a little bit of coconut oil. Fill tins with the granola mix.
Bake for 10 minutes then check on them and rotate pan. Bake 5-10 more minutes until the tops are starting to brown. Let cool completely in pan. You’ll have to use a knife to help them out. I often bake them in a silicone muffin tin and the pop out very easily.
You can also just make this on a sheet pan with parchment paper. Just bake for about 20 minutes, stirring it half way through.
These make a great snack for dirty handed little ones…