tag:blogger.com,1999:blog-83778448904033655192024-03-05T14:01:45.708-08:00From Pasta to PaleoAn Italian's guide to living the Paleo lifestyleAnonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.comBlogger146125tag:blogger.com,1999:blog-8377844890403365519.post-825690800639009092014-02-08T08:25:00.000-08:002014-02-08T08:25:28.050-08:00Salmon with Almonds & AsparagusCan you believe I have never done a salmon recipe on here?? In fact, I can't even remember the last time we had salmon. So, considering my husband LOVES it, and I'm always looking for something new, I decided it was time. I found <a href="http://www.thewhimsicalwife.com/2013/10/eat-grow-cook-asparagus.html">this recipe</a> on Pinterest and it intrigued me, so I knew I had to try it. Turns out, it was super quick, easy, and delicious. Another great healthy meal that tastes great! Win! Here is what I did:<br />
<br />
<b>Salmon with Almonds & Asparagus</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjis_wni5ZAymKsMwule9LXWP5PoiInj6DdBnr3YJTX_HK676x0Qv5sKyq9yjpFAXxU0_g1vet9oukHb7y1zTS9M13o25G4SkqU6xukOr27izvFQPxNs5lOWRqn_khkmARwAuMrcb_OyGo/s1600/photo+2.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjis_wni5ZAymKsMwule9LXWP5PoiInj6DdBnr3YJTX_HK676x0Qv5sKyq9yjpFAXxU0_g1vet9oukHb7y1zTS9M13o25G4SkqU6xukOr27izvFQPxNs5lOWRqn_khkmARwAuMrcb_OyGo/s1600/photo+2.JPG" height="240" width="320" /></a>(serves 2)<br />
<ul>
<li>2 salmon fillets, skin on</li>
<li>2 T olive oil</li>
<li>salt & pepper</li>
<li>1/2 T dried parsley (or 1 T fresh, chopped)</li>
<li>1 bunch asparagus, ends trimmed</li>
<li>1 clove garlic, minced</li>
<li>1/4 t red pepper flakes </li>
<li>2 T sliced or chopped almonds</li>
<li>2 lemon wedges</li>
</ul>
<b>Preparation</b><br />
<div id="instructions">
<div class="instruction">
Heat a large saute pan over medium-high heat. Drizzle some olive
oil over the fish, then sprinkle on salt, pepper, and parsley.
Rub it all over the fish. Place skin side down on
the pan and cook for 5 minutes, then turn and cook on the other side for 2 more minutes. Remove
from pan and cover with foil to keep warm.<br />
<br />
</div>
<div class="instruction">
Add 1 T oil to heat back up in the same pan. Toss in the asparagus stalks and let them cook up for about a minute or so. Add in the garlic and chilli flakes and toss the aspargus through it. Season with salt and pepper. Continue to cook for another minute or so until the asparagus is slightly tender. Toss the almonds with the asparagus and cook for another 30 seconds to brown the almonds slightly.<br />
<br />
</div>
<div class="instruction">
Remove the asparagus and almonds from the pan and divide between two plates. Place one fillet on top of each plate and finish off with a squeeze of lemon
juice. </div>
<div class="instruction">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlDtGiKHYd43lQ6-YMJ3giM4CpEIc7iAITEOa-3WWkXkhX6hsvIZZbOz8j5ub16P_2h6NYBI9QKzwG84yoH1aYcA04wUq9D6ZkjafveoLI7aUwuqp0EGPMRUw5Xm-oidyYEbUPCYRvJ0/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlDtGiKHYd43lQ6-YMJ3giM4CpEIc7iAITEOa-3WWkXkhX6hsvIZZbOz8j5ub16P_2h6NYBI9QKzwG84yoH1aYcA04wUq9D6ZkjafveoLI7aUwuqp0EGPMRUw5Xm-oidyYEbUPCYRvJ0/s1600/photo+1.JPG" height="220" width="320" /></a></div>
As I said, this is a really easy meal to make, and is very healthy as well! This is definitely one to try out- I am sure you will enjoy it! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKPlN4lQNLrTkwVj_pjK0OA7UdhkGF_HA6spUqp9Foe-s2m1STsJWm2Y4-k_-WwiVQYbNy0nxu3NxAhyXFRsMvf4CxdUsj_I1cNPrUyxhGgPhbnLvMUUfSuZOWGMwaG4qHU4UZ6gzzX8/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKPlN4lQNLrTkwVj_pjK0OA7UdhkGF_HA6spUqp9Foe-s2m1STsJWm2Y4-k_-WwiVQYbNy0nxu3NxAhyXFRsMvf4CxdUsj_I1cNPrUyxhGgPhbnLvMUUfSuZOWGMwaG4qHU4UZ6gzzX8/s1600/photo+3.JPG" height="194" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-29662480966816937422014-02-01T11:11:00.000-08:002014-02-01T11:11:54.117-08:00Roasted Brussels Sprouts & Sweet Potatoes with BaconThis is a super simple and delicious <a href="http://www.cinnamonspiceandeverythingnice.com/side-dish-saturdays-roasted-brussels-sprouts-sweet-potatoes-and-bacon/">recipe</a> that I originally came across on Pinterest. As readers may know, I am really into Brussels sprouts, even though they are one of those veggies that so many people shy away from. But they are delicious! Especially with bacon. But doesn't bacon make everything better? So I tried it out and we really enjoyed it- and I even left out the cheese! It is a really healthy and flavorful side dish that you should definitely try out. Here is what I did:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyI90Zhw1RFcob_1t3PRpq2tAyQKj1Vp7GsOuUrA9UiihGonhzKSG5HGooaBfqYkSyAnLES-qS-2XCKS4UoCVeHR49ZvKJ6Wdt7qLQIeGUwzLmrfKd_7XEt0Och9zmy5dcA5yD2ro58lc/s1600/photo+3.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyI90Zhw1RFcob_1t3PRpq2tAyQKj1Vp7GsOuUrA9UiihGonhzKSG5HGooaBfqYkSyAnLES-qS-2XCKS4UoCVeHR49ZvKJ6Wdt7qLQIeGUwzLmrfKd_7XEt0Och9zmy5dcA5yD2ro58lc/s1600/photo+3.JPG" height="320" width="310" /></a><b>Roasted Brussels Sprouts & Sweet Potatoes with Bacon</b><br />
(serves 3-4)<br />
<div id="r1PostCPBlock" style="background-color: white; border: medium none; color: black; left: -99999px; overflow: hidden; position: absolute; text-align: left; text-decoration: none;">
<div class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">
1 container fresh baby or regular brussels sprouts (about 12 ounces)
</div>
<div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">
2 big sweet potatoes, peeled and cubed
</div>
<div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">
extra-virgin olive oil
</div>
<div class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">
1/2 teaspoon dried thyme
</div>
<div class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">
sea or kosher salt and fresh black pepper
</div>
<div class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">
3 slices bacon
</div>
<div class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">
2 - 3 tablespoons fresh grated Parmesan cheese</div>
<br /><span>Read more at <a href="http://www.cinnamonspiceandeverythingnice.com/side-dish-saturdays-roasted-brussels-sprouts-sweet-potatoes-and-bacon/#MWr0w0fVrp2vsPj3.99" style="color: #003399;">http://www.cinnamonspiceandeverythingnice.com/side-dish-saturdays-roasted-brussels-sprouts-sweet-potatoes-and-bacon/#MWr0w0fVrp2vsPj3.99</a></span></div>
<ul>
<li>1 large sweet potato, peeled and cut into chunks</li>
<li>12 oz (or about 2 big handfuls) Brussels sprouts, trimmed and halved</li>
<li>olive oil</li>
<li>salt & pepper</li>
<li>1/2 t dried thyme</li>
<li>3-4 slices bacon, cooked and crumbled</li>
</ul>
<b>Preparation</b><br />
Heat oven to 400. On a large baking pan, combine potato chunks and sprouts. Drizzle with olive oil, then sprinkle with salt, pepper, and thyme. Use a spatula (or your hands) to ensure that everything is mixed and evenly coated. Bake for 25-30 minutes, until everything is browned.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnbp6Jm5_rkmBXdntsOR15LNAKQfDVIr3RZQ9rjdo8PEH9XEMt53DhVUsUKCPrrvYJKQ1TOnR1mgfndZ3DfhbeW4CppHW4n8FEzSqtXhSIjqlcRFaHId4n-OJW4c7IHYgNNWteHC8MkG0/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnbp6Jm5_rkmBXdntsOR15LNAKQfDVIr3RZQ9rjdo8PEH9XEMt53DhVUsUKCPrrvYJKQ1TOnR1mgfndZ3DfhbeW4CppHW4n8FEzSqtXhSIjqlcRFaHId4n-OJW4c7IHYgNNWteHC8MkG0/s1600/photo+1.JPG" height="240" width="320" /></a></div>
Once you remove the pan from the oven, toss/stir in the bacon crumbles, and serve!<br />
<br />
I served this alongside some nice sliced pork tenderloin, and it was a wonderful meal. Try it with any of your favorite main courses, and enjoy! <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWihVp_95MVMBRgkQqk1n-v8sk-V6SiWZ_VgQM0bbuhx71gAP2_1tXD-Vf-iloZbp4gxPCEnIrlMWEdRENopQeyBkpsyPyJL2TKY7cBW4E3YfCsbu8lHEBao2b7qkOlz7PIPQH7JtWIA4/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWihVp_95MVMBRgkQqk1n-v8sk-V6SiWZ_VgQM0bbuhx71gAP2_1tXD-Vf-iloZbp4gxPCEnIrlMWEdRENopQeyBkpsyPyJL2TKY7cBW4E3YfCsbu8lHEBao2b7qkOlz7PIPQH7JtWIA4/s1600/photo+4.JPG" height="240" width="320" /></a></div>
<div id="r1PostCPBlock" style="background-color: white; border: medium none; color: black; left: -99999px; overflow: hidden; position: absolute; text-align: left; text-decoration: none;">
<div class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">
1 container fresh baby or regular brussels sprouts (about 12 ounces)
</div>
<div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">
2 big sweet potatoes, peeled and cubed
</div>
<div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">
extra-virgin olive oil
</div>
<div class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">
1/2 teaspoon dried thyme
</div>
<div class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">
sea or kosher salt and fresh black pepper
</div>
<div class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">
3 slices bacon
</div>
<div class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">
2 - 3 tablespoons fresh grated Parmesan cheese</div>
<br />
Read more at <a href="http://www.cinnamonspiceandeverythingnice.com/side-dish-saturdays-roasted-brussels-sprouts-sweet-potatoes-and-bacon/#pUIKfJp3U7fFJHbB.99" style="color: #003399;">http://www.cinnamonspiceandeverythingnice.com/side-dish-saturdays-roasted-brussels-sprouts-sweet-potatoes-and-bacon/#pUIKfJp3U7fFJHbB.99</a></div>
<div id="r1PostCPBlock" style="background-color: white; border: medium none; color: black; left: -99999px; overflow: hidden; position: absolute; text-align: left; text-decoration: none;">
<div class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">
1 container fresh baby or regular brussels sprouts (about 12 ounces)
</div>
<div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">
2 big sweet potatoes, peeled and cubed
</div>
<div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">
extra-virgin olive oil
</div>
<div class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">
1/2 teaspoon dried thyme
</div>
<div class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">
sea or kosher salt and fresh black pepper
</div>
<div class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">
3 slices bacon
</div>
<div class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">
2 - 3 tablespoons fresh grated Parmesan cheese</div>
<br />
Read more at <a href="http://www.cinnamonspiceandeverythingnice.com/side-dish-saturdays-roasted-brussels-sprouts-sweet-potatoes-and-bacon/#pUIKfJp3U7fFJHbB.99" style="color: #003399;">http://www.cinnamonspiceandeverythingnice.com/side-dish-saturdays-roasted-brussels-sprouts-sweet-potatoes-and-bacon/#pUIKfJp3U7fFJHbB.99</a></div>
Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-68947273255014915322014-01-25T09:20:00.001-08:002014-01-25T09:20:37.608-08:00Paleo Baked Pizza SpaghettiAlright, so I will admit that I did not come up with this one- it was going around on Pinterest for awhile and I knew I had to try it. Regardless, <a href="http://paleomg.com/almost-5-ingredient-pizza-spaghetti-pie/">this recipe</a> is really awesome and my husband and I both loved it. There are a few awesome things about it: 1. You can really change up/add any ingredients you want and 2. It actually doesn't need cheese to taste delicious. I know, this is huge. I am typically skeptical of Paleo "pizzas" and "pastas" because I <u>always</u> want to top them with cheese, but this was different. The use of eggs makes it all bind together like cheese, and the flavors/textures are great. We gobbled it up! The only downside is that it takes a while to put together, because there is a lot of bake time, but it is simple and worth it. Here is what I did:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiab4pUeKGuSJMBnEbHipizK-A1FaAo9midihEyW6-gKOQe8CqW5st9rjIIpuV4YvZYTC4ar6fDqMUubLFlbRRyHxvkAsZZ3hpM-4gR5dBAR9RU2TW_0SowHc48f_aGcu-j0qa04DN8gj4/s1600/photo+4.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiab4pUeKGuSJMBnEbHipizK-A1FaAo9midihEyW6-gKOQe8CqW5st9rjIIpuV4YvZYTC4ar6fDqMUubLFlbRRyHxvkAsZZ3hpM-4gR5dBAR9RU2TW_0SowHc48f_aGcu-j0qa04DN8gj4/s1600/photo+4.JPG" height="240" width="320" /></a><b>Paleo Baked Pizza Spaghetti</b><br />
(serves 3-4)<br />
<ul>
<li class="ingredient" itemprop="ingredients">1/2 large spaghetti squash </li>
<li class="ingredient" itemprop="ingredients">1 lb Italian sausage</li>
<li class="ingredient" itemprop="ingredients">1/2 onion, diced</li>
<li class="ingredient" itemprop="ingredients">1/2 green pepper, diced </li>
<li class="ingredient" itemprop="ingredients">1 c <a href="http://pastatopaleo.blogspot.com/2013/03/homemade-pizza-sauce.html">Paleo pizza sauce</a> </li>
<li class="ingredient" itemprop="ingredients">1 t dried basil</li>
<li class="ingredient" itemprop="ingredients">salt and pepper</li>
<li class="ingredient" itemprop="ingredients">3 eggs, whisked</li>
<li class="ingredient" itemprop="ingredients">additional items of your choice (mushrooms, pepperoni, cheese, etc) </li>
</ul>
<b>Preparation</b><br />
Preheat oven to 350. Cut the spaghetti squash in half, scoop out the seeds, season with salt and pepper, and bake on a baking sheet for about 45 minutes, or until soft. Once it is done baking, scrape out the spaghetti-like threads and place in a greased 8x8 or 9x9 baking dish. (I only used half the squash and saved the rest). <br />
<ol>
</ol>
Heat a skillet over medium heat. Add sausage, peppers, and onion. Cook until sausage is browned. Add pizza sauce, dried basil, and salt and pepper to the pan and mix well. Add sausage mixture to the baking dish and mix well with spaghetti squash.<br /><br />
Finally, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs. Bake for 45 minutes to 1 hour or until the top of the mixture forms a slight crust and the edges brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTcHmOfluGukeaTf-TyILHajzTVkxhPJi0TH7ViRgRowhnviNNrrBSc0VgNWAg9gCXKrbGqH9Q8yIHn57CoF_p0XEE3VXBjdAm9yvg1tl_a6BEdTYE2p4HErapwlprCcNOJw1ehIpTkoo/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTcHmOfluGukeaTf-TyILHajzTVkxhPJi0TH7ViRgRowhnviNNrrBSc0VgNWAg9gCXKrbGqH9Q8yIHn57CoF_p0XEE3VXBjdAm9yvg1tl_a6BEdTYE2p4HErapwlprCcNOJw1ehIpTkoo/s1600/photo+2.JPG" height="278" width="320" /></a></div>
I served this alone, but it would be great with a salad too! It was very delicious and quite filling, and we would highly recommend you try it out! Enjoy!Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-959557799440283592014-01-18T08:08:00.000-08:002014-01-18T08:08:16.350-08:00Light & Fluffy Paleo WafflesSo I realized that I haven't done a new breakfast recipe in a long time, so I was definitely in need of one! In reality, I was just majorly craving breakfast food the other day (along with every other pregnancy craving in the universe), and actually made these for dinner! As you may know, breakfast for dinner (brinner) is a favorite in my house. I decided I FINALLY needed to try Paleo waffles- can you believe we haven't made these yet?? Considering how much we love waffles, it's kind of ridiculous. Anyway, I found a <a href="http://www.17recipes.com/my-best-paleo-waffle-recipe/">recipe</a> that looked easy enough and tried it out. These are awesome. Super light and fluffy, and I love the hint of almond taste. If you want Paleo waffles, I am not sure you can do better than this! Here is what I did:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHlFTYYvV_tCX1RQmwxT6hVp35uz0bLl0lDHRvH3BjSic1Siv4RiC3Yzd7qy559MRS96Z1VlMyEfz5JxoM9vC7JpoQ83VzQ9dpMT9hF4GrziKbo_osk48w8yREnIoEf6Sx4A523mFrl0/s1600/photo+2.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHlFTYYvV_tCX1RQmwxT6hVp35uz0bLl0lDHRvH3BjSic1Siv4RiC3Yzd7qy559MRS96Z1VlMyEfz5JxoM9vC7JpoQ83VzQ9dpMT9hF4GrziKbo_osk48w8yREnIoEf6Sx4A523mFrl0/s1600/photo+2.JPG" height="240" width="320" /></a><b>Light & Fluffy Paleo Waffles</b><br />
(makes 2 large waffles)<br />
<ul>
<li>3 eggs, separated</li>
<li>1/4 c almond milk</li>
<li>1 c almond flour</li>
<li>1/4 t salt</li>
<li>1 t vanilla*</li>
<li>1 t maple syrup*</li>
<li>2 T coconut oil, melted</li>
</ul>
*if you want to make savory waffles, omit the sweet stuff and use other herbs/spices instead <br />
<ul>
</ul>
<b>Preparation</b><br />
Preheat waffle iron. Separate the eggs, putting the yolks in one bowl and the whites in another. Add the almond milk to the egg yolks and whisk together. Add almond flour and salt, and combine well. Stir in the melted coconut oil, then the vanilla and syrup. <br />
<ol>
</ol>
In your other bowl, beat the egg whites until they form moist, stiff peaks. I used my hand mixer for this. Fold about 1/4 of the egg whites into batter. Fold remaining egg whites into the batter a scoop at a time, until all the batter is mixed but still light and fluffy. <br /><br />
Pour half the batter onto a preheated and greased waffle iron. Close the lid and bake until golden brown. Repeat with the rest of the batter, and you are done!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiqzUkEdqy00j2ULHwPJtUJUADRsaeJuWNvUFwcVvwmKkxaDOBrDfxoDc7yx1hMm2Tpl3umWjImuFaAwhKyqmoArGYuWOqBhILxS97VvnjeJEGH07XAcp-8uxfyAU4bFqKIATA83umJIY/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiqzUkEdqy00j2ULHwPJtUJUADRsaeJuWNvUFwcVvwmKkxaDOBrDfxoDc7yx1hMm2Tpl3umWjImuFaAwhKyqmoArGYuWOqBhILxS97VvnjeJEGH07XAcp-8uxfyAU4bFqKIATA83umJIY/s1600/photo+1.JPG" height="240" width="320" /></a></div>
I served these with scrambled eggs and bacon, and of course poured some nice maple syrup over top. They were amazing! Seriously, try these out for yourself, and enjoy!Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-13741896944440652902014-01-11T10:24:00.001-08:002014-01-11T10:24:50.156-08:00Paleo Butternut Squash TetrazziniI came across <a href="http://www.ziplist.com/souschef?url=http%3A%2F%2Fwww.washingtonpost.com%2Fpb%2Frecipes%2Fturkey-tetrazzini-butternut-squash-sauce%2F13719%2F">this recipe </a>on Pinterest the other day, and I was immediately intrigued. In my family, we have always made a version of tetrazzini that we are all obsessed with. It involves spaghetti, canned soup, and a lot of cheese. Of course, that is definitely not Paleo-friendly. So I was hoping that this would be a great healthy alternative. This is really yummy and definitely healthy, but obviously nothing compares to real pasta and cheese! Regardless, it's a nice option if you want the same idea, but more veggie-packed and healthy. You can use any meat you want- the original uses turkey but I opted for chicken- either would be tasty. Here is what I did:<br />
<br />
<b>Paleo Butternut Squash Tetrazzini</b><br />
(serves 3-4)<br />
<ul class="ingredient-list" data-id="nogrouping"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyctTlLTGxo1mKhhRZwNgSOro3swuKfTgyEpC6VFmCICOrYid8rNmNXiMBsnuEtlPSrK2-kiikeVzw4qfp0Knc52y89eV5-COofeAvgWiHSZJgLrrxc0-rWKLN6ppPEv8O4ERGyxnBXo/s1600/photo+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyctTlLTGxo1mKhhRZwNgSOro3swuKfTgyEpC6VFmCICOrYid8rNmNXiMBsnuEtlPSrK2-kiikeVzw4qfp0Knc52y89eV5-COofeAvgWiHSZJgLrrxc0-rWKLN6ppPEv8O4ERGyxnBXo/s1600/photo+2.JPG" height="240" width="320" /></a>
<li><span class="measurement" itemprop="ingredients">1/2 large spaghetti squash</span></li>
<li><span class="measurement" itemprop="ingredients">1-2 T olive oil, plus additional 1/4 c</span></li>
<li><span class="measurement" itemprop="ingredients">1/2 c diced onion</span></li>
<li><span class="measurement" itemprop="ingredients">1 c white mushrooms, sliced</span></li>
<li><span class="measurement" itemprop="ingredients">salt & pepper</span></li>
<li><span class="measurement" itemprop="ingredients">1-2 cloves garlic, chopped</span></li>
<li><span class="measurement" itemprop="ingredients">1 medium shallot, chopped</span></li>
<li><span class="measurement" itemprop="ingredients">1 c cooked butternut squash (I roasted half a squash in the oven)</span></li>
<li><span class="measurement" itemprop="ingredients">1/4 c plain almond milk </span></li>
<li><span class="measurement" itemprop="ingredients">1/4 c sherry (OPTIONAL if you don't use alcohol)</span></li>
<li><span class="measurement" itemprop="ingredients">1/4-1/2 c chicken broth</span></li>
<li><span class="measurement" itemprop="ingredients">1 c frozen peas (OPTIONAL if you are strict anti-legumes)</span></li>
<li><span class="measurement" itemprop="ingredients">2 c cooked, cubed chicken (or turkey)</span></li>
</ul>
<b>Preparation </b><br />
Preheat the oven to 350 degrees. Bake the squash about 50 minutes, or until cooked and tender. I baked half a spaghetti squash and half a butternut squash. When they are done, scoop out the innards for each.<br />
<br />
In a large skillet, heat 1-2 T olive oil over medium heat. Add
the onion, mushrooms, and some salt and black pepper. Cook for 10 minutes, stirring occasionally; the onion
should be translucent and the mushrooms should have released their
juices. Lower the heat to low.<br />
<br />
In a bowl with an immersion blender, or with a food processor, combine the garlic,
shallot, squash, almond milk, sherry, broth and more salt and
black pepper. Pulse/blend until well incorporated. While blending, gradually add the remaining 1/4 cup of oil to form a
smooth sauce. Transfer the sauce to the skillet with the onion-mushroom mixture; add the cooked spaghetti squash, peas, and chicken. Stir to incorporate and coat evenly.<br />
<br />
Serve alone or add another veggie or a salad. For us, this was tasty, but of course not the same as the usual cheesey-goodness we are used to. But for a healthy meal, this was a great option. Enjoy! Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-66446755922555548792014-01-04T07:38:00.000-08:002014-01-04T07:38:26.028-08:00Stuffed ZucchiniOkay, disclaimer: this is technically not very Paleo. Mainly because it uses corn, which doesn't exactly count as Paleo. Though it is a vegetable in my book, so oh well. Make these if you want, or change the ingredients if you want. Regardless, I love this idea, and I really enjoyed <a href="http://shopgirlmaria.blogspot.com/2013/06/stuffed-zucchini-boats.html?m=1">this recipe</a> that I found (modified, of course). As many of you know, I do love stuffed squash meals, and this was no different. It was great, and even though not totally Paleo, I loved it. Here is what I did:<br />
<br />
<div class="" style="clear: both; text-align: left;">
<b>Stuffed Zucchini</b> </div>
<div class="" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVS60tsyElSWu9F1RMFQRWjQpLbtEcGThyphenhyphen_S3YHHjaRYaKEqAyT8nXlr-vuEbOMj_KmSSBUMr9StzVH1nGjBgtzbHDPyrUDJOdQ9gad0VYkYwjV3E_58v7mzfpKLwaxTSFjX5siLOr9vs/s1600/photo+5.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVS60tsyElSWu9F1RMFQRWjQpLbtEcGThyphenhyphen_S3YHHjaRYaKEqAyT8nXlr-vuEbOMj_KmSSBUMr9StzVH1nGjBgtzbHDPyrUDJOdQ9gad0VYkYwjV3E_58v7mzfpKLwaxTSFjX5siLOr9vs/s1600/photo+5.JPG" height="240" width="320" /></a>(serves 2)</div>
<ul>
<li>1 zucchini, sliced in half like a hot dog</li>
<li>1/2 c frozen corn</li>
<li>1/2 c red onion, diced</li>
<li>1 clove of garlic, minced</li>
<li>1-2 T olive oil</li>
<li>1/4 cup Parmesan cheese (OPTIONAL)</li>
<li>fresh parsley, chopped</li>
<li>salt and pepper</li>
</ul>
<b>Preparation</b><br />
Heat oven to 350 degrees. Heat a skillet over medium and add some olive oil. Scoop out the innards of the zucchini, discard the seeds, and dice up the rest. Add the corn, onion, garlic, and zucchini bits to the pan and saute for a few minutes until cooked. Season with salt, pepper, and parsley.<br />
<br />
Place the zucchini halves on a baking sheet and scoop the mixture into each one, divided evenly. If you are using cheese, sprinkle some on top before putting into the oven. Bake for 10-12 minutes until cooked through.<br />
<br />
This is a great, healthy side dish, that you can change up to meet your needs. Remember, this isn't truly Paleo, so switch ingredients if you want! Enjoy!<br />
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Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-81642907174964821292013-12-28T06:06:00.000-08:002013-12-28T06:08:12.148-08:00Caramelized Pork Chops with Onion JamI saw this meal idea when someone posted it on Facebook, and I thought <a href="http://hollywouldifshecould.net/2011/05/caramelized-italian-pork-chops-with/">the recipe</a> looked super easy but super delicious. And it is, both of those things. Now, if you want your onions really good and caramelized, this will take a bit of time, but it's more waiting than working. You just need some patience! This is a great pork chop recipe and it will likely become a staple in our recipe repertoire. Here is what I did:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOBXCg3PF4oZURgxmaWFYQHV1D554S4-uh3VRNCuV_a238Nw8ECGiwJ5upqD2OnYo4wPWPPbKKsUn0Kvme-wZmo1QaMH4rKw9ILekvMisuCJNFyR8ER4uk20N9MBWaY6lY3HS_urnx58/s1600/photo+1.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOBXCg3PF4oZURgxmaWFYQHV1D554S4-uh3VRNCuV_a238Nw8ECGiwJ5upqD2OnYo4wPWPPbKKsUn0Kvme-wZmo1QaMH4rKw9ILekvMisuCJNFyR8ER4uk20N9MBWaY6lY3HS_urnx58/s1600/photo+1.JPG" height="320" width="240" /></a><br />
<b>Caramelized Pork Chops with Onion Jam</b><br />
(serves 2-3)<br />
<ul>
<li>2-3 pork chops (I used bone-in, but boneless is fine too)</li>
<li>1 yellow onion</li>
<li>Herbs de Provence</li>
<li>olive oil </li>
<li>1-2 T balsamic vinegar</li>
<li>salt & pepper </li>
<li>onion powder</li>
<li>garlic powder</li>
<li>Italian seasoning</li>
<li>splash of chicken stock (water is fine, too)</li>
</ul>
<b>Preparation</b><br />
First, get started on the onions. Slice the onion into thin slices and heat a skillet over medium heat. Add a bit of olive oil, then toss in the onions. Move them around a bit and cook them for a few minutes until they start to get translucent. Season with salt, pepper, and some Herbs de Provence. Continue to cook, stirring around occasionally, for about 30 minutes until completely caramelized. Add the end, add the balsamic vinegar and stir it around, then let the onions sit just a few minutes longer.<br />
<br />
As those cook, season the pork chops with salt, pepper, onion powder, garlic powder, and Italian seasoning on both sides. Heat a large skillet over medium-high and add about 1 T olive oil. Once it is hot, add the pork chops to the pan and cook for about 5-6 minutes on each side, or until browned. Once they have nice crispy sides, pour a splash of chicken broth (or water) into the pan and cover immediately. Steam the pork chops for about 5 minutes to cook them through. It will be very hot and steamy in the pan! Once cooked, remove them from the pan.<br />
<br />
To serve, scoop some of the onions onto each pork chop, and serve with a delicious veggie side. I roasted some butternut squash to go along with the chops. The meal was super flavorful and delicious, and we would highly recommend it. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjveI77vPdXFm4AuwUATp9M9bOQQjeWv2d9KaD2-dsPK04vxGRIyHwOuPvjuiG8FqG90jjdjeHFAmbVuH14aaxxnvU_0lnovXuW29CrGryZvPxFGvKpkhLaNyVotVLRoe_38CZS7IzDSIg/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjveI77vPdXFm4AuwUATp9M9bOQQjeWv2d9KaD2-dsPK04vxGRIyHwOuPvjuiG8FqG90jjdjeHFAmbVuH14aaxxnvU_0lnovXuW29CrGryZvPxFGvKpkhLaNyVotVLRoe_38CZS7IzDSIg/s1600/photo+3.JPG" height="240" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-77779499017586425912013-12-21T06:58:00.002-08:002013-12-21T06:58:34.823-08:00Mashed CauliflowerSo I made this the other day, and then for some reason I have now been seeing it EVERYWHERE. I guess it's the new thing?? Regardless, it is a great healthy alternative to mashed potatoes! Now I am not going to lie like other people do and say this is JUST like potatoes. It's not. But, the texture is similar, and the taste is delicious, so I think it is good enough! It is pretty easy to do and is super healthy and Paleo. Here is what I did:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0LXhENHpMhJqKywAM9OrEqDQY153sbsg_1ztf1NoqJHGj3GfIyNprTXWpkHMz31Qn5ULHwVNDl5-iiQQdT5sg8mKZy0thRIEO4WApJe5_B-KzN6RALurKgXHkXyMMmEHelgJuwDvAIBM/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0LXhENHpMhJqKywAM9OrEqDQY153sbsg_1ztf1NoqJHGj3GfIyNprTXWpkHMz31Qn5ULHwVNDl5-iiQQdT5sg8mKZy0thRIEO4WApJe5_B-KzN6RALurKgXHkXyMMmEHelgJuwDvAIBM/s1600/photo.JPG" height="240" width="320" /></a><b>Mashed Cauliflower</b><br />
(serves 2-3<b>)</b><br />
<ul>
<li>1/2 head cauliflower, chopped into florettes</li>
<li>1/4-1/2 c chicken stock (or vegetable stock)</li>
<li>salt & pepper</li>
<li>any other seasoning/toppings- I used green onion</li>
</ul>
<b>Preparation</b><br />
Steam the cauliflower until soft. I did this in the microwave-safe container with some water for about 5 minutes, but you can also steam it in a pot on the stove.<br />
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Once it is soft, drain the water and pour in some chicken stock. You can keep adding more if you want it more liquid-y. Use a food processor or blender or immersion blender to blend thoroughly until there are no lumps. Season with salt and pepper to taste. Top with green onions or anything else you like.<br />
<br />
I served these with my <a href="http://pastatopaleo.blogspot.com/2013/12/bacon-wrapped-pork-tenderloin.html">Bacon-Wrapped Pork Tenderloin</a> and it was delicious. Try it for yourself- maybe you will think it's just like mashed potatoes. Enjoy!Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-3636917712582092952013-12-14T13:08:00.000-08:002013-12-14T13:08:09.798-08:00Bacon-Wrapped Pork TenderloinDon't we all just love anything bacon-wrapped? The answer is yes, yes we do. Bacon makes everything better! I originally saw this idea on Pinterest, but the pin didn't actually have a link, so I had to figure it out myself. I thought I wanted to do beef tenderloin, but to be honest, I couldn't find any at our commissary, so I opted for pork. Plus, I love pork tenderloin! So I finally searched and found<a href="http://southernfood.about.com/od/porktenderloin/r/bl30414w.htm"> this recipe</a> which worked out really well- plus it is Paleo-friendly! It was fairly easy and definitely delicious- a great "fancy" meal that anyone can do. Here is what I did:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCH57dngiqYqYAUxO6Yb1U2pTbewOyTDDpiTB7ytEELhWoMJZvCQ9iohn4oHP1wNKhNFiylyJYn50gdGwwAAAYCNlDUPhtjlAkIOWjRU3ZmXxt4sh2TMKBP2RRRWq2KnuBVtzncDn6GfU/s1600/photo+4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCH57dngiqYqYAUxO6Yb1U2pTbewOyTDDpiTB7ytEELhWoMJZvCQ9iohn4oHP1wNKhNFiylyJYn50gdGwwAAAYCNlDUPhtjlAkIOWjRU3ZmXxt4sh2TMKBP2RRRWq2KnuBVtzncDn6GfU/s1600/photo+4.JPG" height="320" width="240" /></a><b>Bacon-Wrapped Pork Tenderloin</b><br />
(serves 3-4)<br />
<ul>
<li class="ingredient">1 pork tenderloin </li>
<li class="ingredient">6 slices of bacon</li>
<li class="ingredient">1 T garlic powder</li>
<li class="ingredient">1 t seasoned salt</li>
<li class="ingredient">1 t dried basil</li>
<li class="ingredient">1/2 t dried oregano</li>
<li class="ingredient">1 t black pepper</li>
<li class="ingredient">olive oil</li>
</ul>
<b>Preparation </b><br />
Preheat oven to 375. Combine
garlic powder, seasoned salt, basil, oregano, and black pepper in a small bowl. Rub
seasoning all over the pork tenderloin. Wrap pork with bacon all around. If needed, secure
with toothpicks (I just wrapped it around). Coat the whole thing with olive oil. Place in a 9x13 pan
and bake uncovered for 45 to 50 minutes, or until
pork is cooked through and the bacon is crisp. Remove
and let stand for 10 minutes before slicing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2a70EDZzRaKVDXVyQ3GU6yb8alo8QwZF-lb8BzuYTuR5N51h71rlQvbxSQ7tbb0a6My9f5NtwniGYoZ48kwFZ8ggth6dbjqOYhuM2H4pd85JGAoMNKGlySYyjfJ5_2egZy6IlugCERs/s1600/photo+5.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2a70EDZzRaKVDXVyQ3GU6yb8alo8QwZF-lb8BzuYTuR5N51h71rlQvbxSQ7tbb0a6My9f5NtwniGYoZ48kwFZ8ggth6dbjqOYhuM2H4pd85JGAoMNKGlySYyjfJ5_2egZy6IlugCERs/s1600/photo+5.JPG" height="320" width="240" /></a><br />
I served this with mashed cauliflower and it was delicious! Try it out for yourself and enjoy! <br />
<br />Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-69586592087444250652013-12-07T08:52:00.000-08:002013-12-07T08:52:23.357-08:00Pregnancy & Paleo (from a non-expert!)For those of you who don't know me personally, I guess this is my big blogosphere announcement- I am pregnant! I am now 20 weeks along (halfway through!), and trying my best to eat Paleo-friendly throughout my pregnancy. As many of you DO know, I am not a nutritionist, or a doctor, or any kind of professional in the food world. But I do have some experience with this diet, and I wanted to share some tips from what I have learned. Remember, since I am NO doctor, take this all with a grain of salt. I am just hoping to pass along my "wisdom" and experience at this stage of my pregnancy. And of course, since I am only about halfway through, I may have to update along the way- you never know how things will change! But for now, here are some tips/advice/general things I have experienced while trying to stay Paleo while pregnant:<br />
<br />
<b>Stick to your healthy eating habits as much as you can.</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGMDzVyNGBC04nyGh4QEonXfLJUh5kUVDTes-2eLY8oBr1gelViWv7S6ME_wQHbDvuyR_Qte-MH8L4uZRVHADvRhJMWPak4Z5rffI_B7PJqY5gYqkJhEmSseLmKoJtvZXrMRN7U6-5N0/s1600/pregnancy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGMDzVyNGBC04nyGh4QEonXfLJUh5kUVDTes-2eLY8oBr1gelViWv7S6ME_wQHbDvuyR_Qte-MH8L4uZRVHADvRhJMWPak4Z5rffI_B7PJqY5gYqkJhEmSseLmKoJtvZXrMRN7U6-5N0/s1600/pregnancy.jpg" /></a>Experts can argue that Paleo isn't the healthiest diet for every person, and maybe that is correct. But for us, it has involved cutting out junk and focusing on meats, eggs, and produce. Since starting Paleo, we have been eating a LOT more fruit and veggies and replacing items like breads and pastas with produce. Experts DO recommend that pregnant women eat as much natural/fresh food as possible, and for that reason, I have made the effort to continue Paleo. Cutting out processed/junk food is never a bad idea in my mind. This being said, there are some considerations...<b> </b><br />
<br />
<b>Don't kill yourself to stay Paleo ALL the time.</b><br />
Some of you may know that my husband and I decided a few months back to only do <a href="http://pastatopaleo.blogspot.com/2013/04/living-paleo-8020-or-more-like-7525.html">80/20 Paleo</a>. For us, this looked like eating Paleo during the week, and then eating whatever we wanted on weekends. It has been a good method, and I will admit that some weeks we are probably more like 50/50 Paleo. We haven't killed ourselves or missed out on things we wanted to do because of our diet, and I am happy about that. If we are on vacation or have special events, we do what we want, and enjoy life!<br />
<br />
Now, when you are pregnant, definitely don't stress yourself to stay Paleo. There will be some nights that you are just too tired to cook, and if your partner doesn't cook, you may have to get takeout. I won't lie, this has happened a handful of times in the last few months (luckily my husband is great at picking up food!), and even though I may feel bad while indulging in my Five Guys, at the end of the day I am glad to not exhaust myself. Obviously, this is NOT something you want to do EVERY night, but for the occasional fit of exhaustion, don't kill yourself over it.<br />
<br />
Some days, you will also just have MAJOR cravings for non-Paleo foods. Lucky for me, this hasn't been too extreme, and obviously you don't want to indulge ALL the time, but sometimes, do it. Every so often I just HAVE to have a handful of crackers, so I do. I remember one night I got home from a really long day of work, and all I could think was that I needed to eat a grilled cheese sandwich, or I would die. Literally I felt like I would die without it. Dramatic, I know, but I let myself have a grilled cheese, and I don't regret it. Again, I am no professional, but sometimes you need to let yourself just eat what you crave. Just don't go overboard!<br />
<br />
In a related theme, there are also some foods/cravings that will just plain change, which may affect your ability to stay Paleo... so...<br />
<br />
<b>Be ready to switch up your go-to foods (and maybe not stay Paleo).</b><br />
Though I never got any major cravings or food aversions, like I said above, I did have some minor ones, and I did have to switch up my diet a bit. A couple examples:<br />
<br />
-Pre-pregnancy, I would eat an apple and almond butter as part of my lunch every day. It was my go-to lunch item for sure. However, early on in my pregnancy, I started to feel revolted at the thought of my both those things. For some reason I just did not want to even go near an apple. So much for my standard lunch fare! I had a little nausea early on (though no sickness- yes, you can hate me), which may have contributed to this, but I cannot really explain it. Luckily, after a few weeks of that, I am now back to enjoying apples. I can handle almond butter, but I still do not want it very often (so random, I know). But at least I am back to eating my nutritious and fibrous apples daily!<br />
<br />
-I have definitely been eating dairy. I know, Paleo diets should not include this, but I feel like my body asks for it (okay maybe that is an excuse for me just wanting it...). Regardless, I added in a string cheese (yes, I am an adult) to my daily lunches. Partly because I needed lunch food that I could actually stomach, and partly because I love cheese. I have also been eating yogurt fairly often, which I feel justified in doing. I like having dairy because it helps with pro-biotics and is another source of calcium. I know, I could eat veggies for my calcium, but I really enjoy the taste of dairy, and it has been an easy thing to eat when I find myself starving (which happens often...). I also started craving salty foods like crazy early on in my pregnancy, and I found that cheese was a great way to indulge those cravings (rather than say, chips). And I still cannot get enough cheese (even more than I already did in my life!).<br />
<br />
-I had to get used to the fact that I started getting fits of starvation. Right around 12 weeks, I needed to eat ALL the time. I know I could have prepared better, but sometimes I just needed to eat, and the only food around would be non-Paleo. Mainly things like trail mix (part Paleo) and crackers that were just ready to eat right away. You could definitely do better than I did about having Paleo-friendly foods around all the time, but if you don't, just eat something! Try not to indulge in 5 slices of pizza of course, but if you need to eat something right now, do it. Regardless of what it is. Again, not a doctor, but don't feel bad when you need food. The baby is growing so fast!<br />
<br />
-Finally, I have switched up my breakfast a little bit too. I used to eat my <a href="http://pastatopaleo.blogspot.com/2013/02/bacon-egg-muffins.html">bacon-egg "muffins"</a> every morning, but I read somewhere that too much bacon during pregnancy could be too much sodium and bad for the baby, blah blah. I have no real basis for thinking this is true, but I thought I may try to cut out some bacon just in case. (Don't get me wrong, I STILL eat bacon every so often). Anyway, instead of the muffins, I started eating a hard-boiled egg for breakfast, along with a smoothie. That way, my breakfast stays protein/nutrient-packed, while losing some of the sodium. Again, this is not scientifically-based, just what I decided to do, based on the internet. Gotta love the internet!<br />
<br />
And finally...<br />
<br />
<b>Keep trying out and enjoying new Paleo dinners.</b><br />
For me, dinner is still the chance to be the most Paleo. During the week, I have still been trying out new Paleo recipes, and also going back to my old favorites. (I mean, just check out my blog for recent recipes!). It has been nice to keep trying out new, delicious foods, and it ensures that the main meal of our day is still meat & veggie-packed, and nutritious. Though I won't lie, I have been adding little bits of cheese to a lot of our dinners- I just can't get enough of it!<br />
<br />
I definitely think that we are maintaining a healthy diet, even with these new changes. Yes, I have been allowing myself little treats throughout the day (bites of crackers, chocolates, etc), but for our main meals, I have been trying to keep Paleo.<br />
<br />
It has been fun to keep trying out new recipes and keep blogging about them, and it is a nice way to enjoy healthy eating during pregnancy.<br />
<br />
<br />
So there you have it- I think that staying as Paleo as possible (as well as staying very active) has really helped me stay healthy and kept me from gaining very much weight early on. Though, I guess I should check back in a few weeks from now and see if it keeps up! I am glad that I am getting so many nutrients from the foods I am eating (in addition to vitamins of course), and I still feel really good and healthy during pregnancy. Again, take all my advice with a grain of salt because 1. I am not a professional and 2. Every pregnancy is different. Hopefully I am able to keep up with my mostly-Paleo diet, and I hope I have inspired you to not kill yourself to be perfect! There is no problem with eating what you are craving IN MODERATION, but sticking with fresh healthy foods is a great way to help you and your baby. Enjoy eating and enjoy your pregnancy! Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com2tag:blogger.com,1999:blog-8377844890403365519.post-37455357364831375962013-11-30T07:44:00.000-08:002013-11-30T07:44:07.574-08:00Spaghetti Squash with Sausage & KaleI found the idea for this meal on Pinterest, and I instantly wanted to try it because as you know, I LOVE squash. And sausage. The original <a href="http://j2adams.blogspot.com/2013/10/roasted-spaghetti-squash-with-sausage.html?m=1">recipe</a> looked super simple, but I did change it up a bit to make it cheese-less and heartier. This was really easy and delicious, and of course crazy healthy! Here is what I did:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianUNQIRFFLgYEbRfvybZUHNAai1QByDmlEqNebq1K_24zJiPg_0OodZAhImtMLalcYvkuvz6HGbyYl9kLY5g1gPrtmHVFnxljROJGDekheZcfdccmlwAxM98POSsZ5dPFkId6WO4eoUU/s1600/photo+5.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianUNQIRFFLgYEbRfvybZUHNAai1QByDmlEqNebq1K_24zJiPg_0OodZAhImtMLalcYvkuvz6HGbyYl9kLY5g1gPrtmHVFnxljROJGDekheZcfdccmlwAxM98POSsZ5dPFkId6WO4eoUU/s1600/photo+5.JPG" height="320" width="289" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyI5AzPKXyavcnaORy3Lr_AAtHktVn00Om5J-FQLY3PU2SNJJoaeOunLG9J-GZOHuAsgHeFVmev7DBuMjM2JGJ4foLBa4TxNUspusipnWPZYnUZhLeujkqNZdvAlQsiPlwdYd2ogVd5fw/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<b>Spaghetti Squash with Sausage & Kale</b><br />
(serves 2-4)<br />
<ul>
<li>spaghetti squash (use 1/2 if it's a large one)</li>
<li>olive oil</li>
<li>1 lb bulk sausage (you can use turkey or pork)</li>
<li>1/2 c onion, chopped</li>
<li>3 cloves garlic, minced</li>
<li>4 oz mushrooms, sliced </li>
<li>2-3 c kale, chopped (it will cook down a lot)</li>
<li>dash of nutmeg</li>
<li>salt & pepper</li>
</ul>
<b>Preparation</b><br />
Preheat oven to 350 degrees. Cut squash in half and season with salt and pepper. Roast in the oven for about 40 minutes, or until flesh is soft. <br />
<br />
Heat a skillet on the stove over medium-high. Add 1 T olive oil and cook the sausage until browned, breaking it up with your wooden spoon. Once it is all browned, add more oil to the pan and add in the onion, garlic, and mushrooms. Season with salt and pepper. Stir for a few minutes, then add kale. Stir around until all veggies are cooked. Adjust seasoning and add a dash of nutmeg.<br />
<br />
Once the squash is out of the oven and cool to the touch, shred away the sides with 2 forks to make the "spaghetti." Add it to the skillet and mix it all around until all combined.<br />
<br />
Serve as a complete meal, or add a side if you choose. And if you eat dairy, add some parmesan cheese on top! It would be delicious! Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyI5AzPKXyavcnaORy3Lr_AAtHktVn00Om5J-FQLY3PU2SNJJoaeOunLG9J-GZOHuAsgHeFVmev7DBuMjM2JGJ4foLBa4TxNUspusipnWPZYnUZhLeujkqNZdvAlQsiPlwdYd2ogVd5fw/s1600/photo+4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyI5AzPKXyavcnaORy3Lr_AAtHktVn00Om5J-FQLY3PU2SNJJoaeOunLG9J-GZOHuAsgHeFVmev7DBuMjM2JGJ4foLBa4TxNUspusipnWPZYnUZhLeujkqNZdvAlQsiPlwdYd2ogVd5fw/s1600/photo+4.JPG" height="240" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-56965116415913543732013-11-23T08:33:00.001-08:002013-11-23T08:33:45.320-08:00Paleo Hawaiian Chicken KebabsThe other day I was inspired to come up with something different for dinner. I had been going to my old staples a lot recently, so why not try something new?? I kind of made this up, but based on ideas I have seen before. It is super simple, only a few ingredients, and really yummy! This is probably a better summertime meal, but it was kind of warm a few days ago and I wanted something cheery and lighter. So, voila! I actually cooked these on my George Foreman grill, but obviously if you can use the outdoor grill, that would be best. Here is what I did: <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcBiMAgXf3Wf0guyQT7qXcF_0z9Opw7mVJFiikvxqRff-zJLCsPoHdPo6bC9LJ_ewbZn7EfdETC7Rse_TEk3IA4oZyAtljb-xzyQShQvraKF-3c63l94OxNPFN5rP2HKoajlnXmkddu0/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcBiMAgXf3Wf0guyQT7qXcF_0z9Opw7mVJFiikvxqRff-zJLCsPoHdPo6bC9LJ_ewbZn7EfdETC7Rse_TEk3IA4oZyAtljb-xzyQShQvraKF-3c63l94OxNPFN5rP2HKoajlnXmkddu0/s1600/photo+1.JPG" height="305" width="320" /></a><br />
<b>Paleo Hawaiian Chicken Kebabs</b><br />
(serves 2-3)<br />
<ul>
<li>1-2 chicken breasts, cut into chunks</li>
<li>6 oz sliced ham (thicker than deli-style), cut into large pieces</li>
<li>1/2 c pineapple chunks</li>
<li>1 T tamari sauce</li>
<li>1 T raw honey</li>
</ul>
<b>Preparation</b><br />
Heat a grill (or grill pan, or George Foreman) to medium-high. In a small bowl, combine tamari sauce and honey. Grab some skewers and skewer the chicken chunks, ham, and pineapple chunks, alternating the pieces. Use a pastry brush to brush the sauce all over the skewers to let them soak up some of the marinade. <br />
<br />
Cook for 7-8 minutes on each side, or until chicken is cooked through. NOTE: watch the skewers carefully- the honey will make them more likely to catch fire from grill flames and singe, so monitor the heat and grill placement.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHm8kbO6ounYaW_34ZQx2b5M520LoaCBpo-qgVkovU-ednvulaN5P0lwb7VUfkfWruxEGApu9JMgu6KHvo8LECV0ebnRrQ6HWa2q7SLaDq0jXe-2T0FeNbg9Y06tUgw-C3VLIbA_9mGE8/s1600/photo+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHm8kbO6ounYaW_34ZQx2b5M520LoaCBpo-qgVkovU-ednvulaN5P0lwb7VUfkfWruxEGApu9JMgu6KHvo8LECV0ebnRrQ6HWa2q7SLaDq0jXe-2T0FeNbg9Y06tUgw-C3VLIbA_9mGE8/s1600/photo+3.JPG" height="320" width="240" /></a></div>
I served these with some oven-roasted sweet potatoes, and it was a delicious and healthy meal! You could also add other veggies to the skewers (red onion would be a great addition), and it would be great too. Enjoy! <br />
<ul>
</ul>
Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-44261020616183728292013-11-16T16:02:00.000-08:002013-11-16T16:02:12.879-08:00Paleo Shrimp Tacos with Cilantro Lime SauceWell, this recipe certainly does NOT go with the Fall-theme of most of my recent posts, but who cares? It's delicious. For some reason I wanted to make a shrimp dish, and I figured that Mexican flavors would be a nice change. Conveniently, we had a bit of a heat wave and it got up to 65 degrees the other day, which made it perfect for a more summery meal. I found <a href="http://www.harvestranchmarkets.com/recipes/chipotle-shrimp-tacos-with-cilantro-lime-sauce/">this</a> recipe via Pinterest and only changed it a bit to make it Paleo-friendly. This took a bit of prep/marinade time, but the actual cook time is minimal. Plus, it's really easy. We do not like heat/spice in our food, so we used very little spice, but as always, add more to your liking! These were very mild and super flavorful, regardless of the lack of heat. Here is what I did: <br />
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
3
pounds uncooked large shrimp, peeled, deveined, tails removed (U -15)
¼ cup mashed chipotle peppers in adobo sauce (about 4 large peppers)
1 cup green onions (green and white parts) finely chopped (about 1 large
bunch)
¼ cup finely chopped garlic (about 6 large cloves)
¼ cup fresh lime juice (about 2 large limes)
½ teaspoon salt
½ teaspoon black pepper
1 cup extra virgin olive oil - See more at:
http://www.harvestranchmarkets.com/recipes/chipotle-shrimp-tacos-with-cilantro-lime-sauce/#sthash.MoTXsGqg.dpuf</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
</div>
<br />
<b>Paleo Shrimp Tacos with Cilantro Lime Sauce</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAu2OSiWK_nKMNubT_d2R6mHpf_0ypzrpy-WCSBHKlLsT4tfbYiX4Jx79_xkN1-D9w3k7kfzZGvibSKbjtmyVaNFnbYRnpPp1-iPcIAwtinRNJRETLBtnK8c_ZCBnQXZFqOqGIqDKi9mU/s1600/photo+5.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAu2OSiWK_nKMNubT_d2R6mHpf_0ypzrpy-WCSBHKlLsT4tfbYiX4Jx79_xkN1-D9w3k7kfzZGvibSKbjtmyVaNFnbYRnpPp1-iPcIAwtinRNJRETLBtnK8c_ZCBnQXZFqOqGIqDKi9mU/s1600/photo+5.JPG" height="240" width="320" /></a>(serves 2-3)<br />
<br />
Marinade: <br />
<ul>
<li>1 lb uncooked large frozen shrimp, thawed, tails removed</li>
<li>2 chipotle peppers in adobo, chopped/mashed (more for more heat)</li>
<li>2-3 cloves garlic, minced</li>
<li>juice of 1 lime</li>
<li>1/4 c olive oil</li>
<li>salt & pepper</li>
</ul>
Cilantro Lime Sauce:<br />
<ul>
<li>1-2 serrano peppers, seeded and chopped (more for more heat)</li>
<li>1/2 c fresh packed cilantro, stems removed</li>
<li>juice of 1 lime</li>
<li>1 t chipotle sauce (from can of peppers- more for more heat)</li>
<li>salt & pepper</li>
<li>1/2 c coconut milk (canned)</li>
</ul>
Taco Materials:<br />
<ul>
<li><a href="http://pastatopaleo.blogspot.com/2013/02/paleo-almond-flour-tortillas.html">almond flour tortillas</a></li>
<li>avocado, sliced</li>
<li>1/2 c red cabbage, thinly sliced</li>
<li>cilantro sprigs</li>
</ul>
<b>Preparation</b><br />
In a bowl (or bag), combine marinade ingredients and add the shrimp. Allow to marinade for at least 30 minutes.<br />
<br />
In the meantime, prepare the sauce. Combine all ingredients in a food processor, blender, or a bowl with an immersion stick. Blend until smooth. Refrigerate until ready to use.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnu_lYn3AUQ1EC2kwNk0FFGDgJGvKI0yXyC2XqSeJW2sBilV3Ekoq3ItLH_1Qa7KsAOLp-StGAafEO6ZXiu7ziv-KA0SBxRcmUrfmZ7_qpnzOwpOLJfu4JJmfcY-cj2h6JnufpREcU530/s1600/photo+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnu_lYn3AUQ1EC2kwNk0FFGDgJGvKI0yXyC2XqSeJW2sBilV3Ekoq3ItLH_1Qa7KsAOLp-StGAafEO6ZXiu7ziv-KA0SBxRcmUrfmZ7_qpnzOwpOLJfu4JJmfcY-cj2h6JnufpREcU530/s1600/photo+2.JPG" height="320" width="276" /></a></div>
Preheat grill (or grill pan) to medium-high. Skewer the shrimp on skewers and grill for just 2-3 minutes on each side, or until pink.<br />
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<br />
To serve, pile the shrimp and toppings on a tortilla and pour on some sauce. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbbJZ7zRoY10Y-dyMiQzX5dg_-o6TlpMdz5M725rcUdIkE3BC0OQuAo8ZSbcpb4iRUktZvr2AYK8EBIGxjU2PENa-RryjUAEQCqhlVKwpqwcRI-5Xf3GijMPJ0kIXjBkzQpgs6xh1nYsg/s1600/photo+4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbbJZ7zRoY10Y-dyMiQzX5dg_-o6TlpMdz5M725rcUdIkE3BC0OQuAo8ZSbcpb4iRUktZvr2AYK8EBIGxjU2PENa-RryjUAEQCqhlVKwpqwcRI-5Xf3GijMPJ0kIXjBkzQpgs6xh1nYsg/s1600/photo+4.JPG" height="320" width="256" /></a></div>
These tacos were delicious and refreshing! The marinade alone is fantastic, but with the sauce and toppings, everything tastes amazing. Try it for yourself!<br />
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<b>Ingredients</b><br />
<b><i>Marinade</i></b><br />
<b><i></i></b>3 pounds uncooked large shrimp, peeled, deveined, tails removed (U -15)<br />
¼ cup mashed chipotle peppers in adobo sauce (about 4 large peppers)<br />
1 cup green onions (green and white parts) finely chopped (about 1 large bunch)<br />
¼ cup finely chopped garlic (about 6 large cloves)<br />
¼ cup fresh lime juice (about 2 large limes)<br />
½ teaspoon salt<br />
½ teaspoon black pepper<br />
1 cup extra virgin olive oil<br />
<b><i>Cilantro Lime Sauce</i></b><br />
2-3 serrano chile peppers, seeded and roughly chopped<br />
2 cups cilantro (packed, stems removed)<br />
¼ cup fresh lime juice (about 2 large limes)<br />
2 teaspoons chipotle sauce (from canned chipotles in adobo)<br />
¼ teaspoon salt<br />
¼ teaspoon black pepper<br />
2 cups sour cream<br />
<b><i>Tacos</i></b><br />
Small corn tortillas<br />
Finely shredded savoy cabbage<br />
Coarsely shredded medium cheddar cheese<br />
Avocado slices<br />
Cilantro sprigs<br />
<b>Special Equipment</b>: Skewers<br />
<b>Preparation</b><br />
<b>Prepare Marinade</b>: Combine green onions, mashed
chipotle peppers, garlic, lime juice, salt, and pepper in a
medium-mixing bowl. Slowly whisk in olive oil. Add shrimp to marinade
and combine. Cover and refrigerate for 30 minutes or up to 1 day to
allow flavors to absorb.<br />
<b>Prepare Cilantro</b> <b>Lime Sauce</b>: In a
food processor pulse serrano chile peppers, add cilantro and pulse until
finely chopped, add lime juice, chipotle sauce, salt, pepper, sour
cream and blend. Scrape down sides and blend until combined. Pour in a
small bowl, cover and refrigerate until ready to use.<br />
<b>Prepare Shrimp and Assemble</b> <b>Tacos</b>: Set barbeque grill to medium-high heat.<br />
Skewer shrimp on preferred skewers (if using bamboo, soak in water 30 minutes prior) leaving room on each end to handle.<br />
Heat desired number of corn tortillas on grill then set aside.<br />
Lightly spray grill with non-stick cooking spray. Place shrimp
skewers on the grill side by side and cook until just opaque about 2-3
minutes per side. Remove from grill; slide the shrimp off of the
skewers. Serve with warmed tortillas, cilantro lime sauce, shredded
cabbage, cheese, avocado slices and cilantro sprigs.<br />
- See more at: http://www.harvestranchmarkets.com/recipes/chipotle-shrimp-tacos-with-cilantro-lime-sauce/#sthash.vo696LYm.dpuf</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
<b>Ingredients</b><br />
<b><i>Marinade</i></b><br />
<b><i></i></b>3 pounds uncooked large shrimp, peeled, deveined, tails removed (U -15)<br />
¼ cup mashed chipotle peppers in adobo sauce (about 4 large peppers)<br />
1 cup green onions (green and white parts) finely chopped (about 1 large bunch)<br />
¼ cup finely chopped garlic (about 6 large cloves)<br />
¼ cup fresh lime juice (about 2 large limes)<br />
½ teaspoon salt<br />
½ teaspoon black pepper<br />
1 cup extra virgin olive oil<br />
<b><i>Cilantro Lime Sauce</i></b><br />
2-3 serrano chile peppers, seeded and roughly chopped<br />
2 cups cilantro (packed, stems removed)<br />
¼ cup fresh lime juice (about 2 large limes)<br />
2 teaspoons chipotle sauce (from canned chipotles in adobo)<br />
¼ teaspoon salt<br />
¼ teaspoon black pepper<br />
2 cups sour cream<br />
<b><i>Tacos</i></b><br />
Small corn tortillas<br />
Finely shredded savoy cabbage<br />
Coarsely shredded medium cheddar cheese<br />
Avocado slices<br />
Cilantro sprigs<br />
<b>Special Equipment</b>: Skewers<br />
<b>Preparation</b><br />
<b>Prepare Marinade</b>: Combine green onions, mashed
chipotle peppers, garlic, lime juice, salt, and pepper in a
medium-mixing bowl. Slowly whisk in olive oil. Add shrimp to marinade
and combine. Cover and refrigerate for 30 minutes or up to 1 day to
allow flavors to absorb.<br />
<b>Prepare Cilantro</b> <b>Lime Sauce</b>: In a
food processor pulse serrano chile peppers, add cilantro and pulse until
finely chopped, add lime juice, chipotle sauce, salt, pepper, sour
cream and blend. Scrape down sides and blend until combined. Pour in a
small bowl, cover and refrigerate until ready to use.<br />
<b>Prepare Shrimp and Assemble</b> <b>Tacos</b>: Set barbeque grill to medium-high heat.<br />
Skewer shrimp on preferred skewers (if using bamboo, soak in water 30 minutes prior) leaving room on each end to handle.<br />
Heat desired number of corn tortillas on grill then set aside.<br />
Lightly spray grill with non-stick cooking spray. Place shrimp
skewers on the grill side by side and cook until just opaque about 2-3
minutes per side. Remove from grill; slide the shrimp off of the
skewers. Serve with warmed tortillas, cilantro lime sauce, shredded
cabbage, cheese, avocado slices and cilantro sprigs.<br />
- See more at: http://www.harvestranchmarkets.com/recipes/chipotle-shrimp-tacos-with-cilantro-lime-sauce/#sthash.vo696LYm.dpuf</div>
Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-5106150244684305112013-11-09T04:11:00.000-08:002013-11-09T04:11:09.479-08:00Paleo Pumpkin Smoothie<div class="separator" style="clear: both; text-align: center;">
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Yes, I have already posted about 43749298 pumpkin recipes this Fall, but why not one more? Considering it is becoming more winter-like here by now, this may be the last, so savor it! I actually made this a while back, but have finally gotten around to posting about it. You're welcome! Anyway, a few weeks back, Pinterest was blowing up with pumpkin smoothie recipes and I thought, I love pumpkin and I love smoothies, so this should be perfect. I went with a healthier version than some out there, and it turned out great. It is definitely a Fall-friendly drink, and probably not for everyday consumption, but it was a nice treat! Here is what I did:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-E80pjYxp5SqGtmnAZ1hnadSBeRwHNsAqsEH__SDGS-Voj67YN3_6EFas-udJfW1BFULa6V8Bc57KGBFrzHhinEht-gNzMNojXPculok3ZS6DDhtMEL_sO4psL5Ya_rC9v_Df1XSiMA/s1600/photo+2-72.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-E80pjYxp5SqGtmnAZ1hnadSBeRwHNsAqsEH__SDGS-Voj67YN3_6EFas-udJfW1BFULa6V8Bc57KGBFrzHhinEht-gNzMNojXPculok3ZS6DDhtMEL_sO4psL5Ya_rC9v_Df1XSiMA/s1600/photo+2-72.jpg" height="320" width="240" /></a><b>Paleo Pumpkin Smoothie</b><br />
(serves 1)<br />
<ul>
<li>1/2 c pumpkin puree (canned is fine)</li>
<li>1/2 - 1 c almond milk (more if you want it thinner)</li>
<li>1/2 banana</li>
<li>1/2 t vanilla</li>
<li>3/4 t cinnamon</li>
<li>dash ginger</li>
<li>dash nutmeg</li>
<li>optional: 2-3 ice cubes (if you want it more chilled)</li>
</ul>
<b>Preparation</b><br />
Combine ingredients in blender or with an immersion blender. Enjoy!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxCVt4m6GUD4QznlYGudWG0K4ArbB2izaFRM7oajYRxzfLfccqQm_HnDMTYKFrDWOWyP2jlWCHVp_67gHBlNrScUgg_jmRIkMej6Ewr3eYbz2oUaFtXugxZmBjqYPF-jbzeKyJcu6Z5wE/s1600/photo+1-74.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxCVt4m6GUD4QznlYGudWG0K4ArbB2izaFRM7oajYRxzfLfccqQm_HnDMTYKFrDWOWyP2jlWCHVp_67gHBlNrScUgg_jmRIkMej6Ewr3eYbz2oUaFtXugxZmBjqYPF-jbzeKyJcu6Z5wE/s1600/photo+1-74.jpg" height="320" width="238" /></a></div>
Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-38854926531342144212013-11-02T14:43:00.001-07:002013-11-02T14:43:34.878-07:00Paleo Salisbury SteaksSo the other day I was planning to make burgers, but at the last minute I changed my mind. I decided to try something new instead! I have made Salisbury Steaks before, and we have always enjoyed them. If you don't know, they are basically a hybrid of meatballs and burgers, with some tasty onions and sauce. I used a basic <a href="http://allrecipes.com/recipe/salisbury-steak-with-mushrooms/">recipe </a>that I found online to Paleo-ize, but I also used Pioneer Woman's delicious <a href="http://thepioneerwoman.com/cooking/2012/03/salisbury-steak-mashed-potatoes-and-peas/">recipe </a>for some flavor inspiration. The result was delicious! These ended up super moist and flavorful, and were pretty easy, too! Here is what I did:<br />
<br />
<b>Paleo Salisbury Steaks</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhex-ybanoSJwSgCxvVtZfOckV7h-EJ9nzMIMBDddJa-YVHK40YBiKUXLVqGB2Psw2UqV8puACOrNtCBLvlWdJEY43fj-aQSWOGWdMIJS8UD_QyU4o4xzmIrA4QLWmxlZ3dudK0XMfQy3k/s1600/blogger-image-1987296602.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhex-ybanoSJwSgCxvVtZfOckV7h-EJ9nzMIMBDddJa-YVHK40YBiKUXLVqGB2Psw2UqV8puACOrNtCBLvlWdJEY43fj-aQSWOGWdMIJS8UD_QyU4o4xzmIrA4QLWmxlZ3dudK0XMfQy3k/s1600/blogger-image-1987296602.jpg" height="240" width="320" /></a>(serves 2-4)<br />
<ul>
<li>1 lb ground beef</li>
<li>1/3 c almond flour</li>
<li>1/4 c minced onion</li>
<li>1 egg, beaten</li>
<li>salt & pepper</li>
<li>1-2 T <a class="gs-title" href="http://pastatopaleo.blogspot.com/2013/04/paleo-ketchup.html" target="_blank">Paleo Ketchup</a></li>
<li>OPTIONAL: 2-3 dashes Worcestershire (not Paleo, but adds flavor!)</li>
<li>olive oil </li>
<li>2 c beef broth (chicken broth is fine)</li>
<li>1/2 onion, thinly sliced</li>
<li>1 c mushrooms, sliced</li>
<li>2-3 T arrowroot powder</li>
</ul>
<b>Preparation</b><br />
In a large bowl, combine beef, almond flour, minced onion, egg, salt & pepper, 1 T Paleo ketchup, and optional Worcestershire sauce. Mix well until all combined. Divide into 4 equal parts and form patties (I make mine look like flat little footballs). <br />
<br />
Heat a large skillet with a splash of olive oil over medium-high. Once it is hot, add the patties. Cook about 5 minutes per side, or until browned. Once cooked through, remove them to a plate. Return the skillet to the stove over medium heat and add a bit more oil if needed. Add sliced onions and mushrooms and cook until softened, about 5 minutes. Add the broth to the skillet, as well as 1 T Paleo ketchup and optional dash of Worcestershire sauce. Season with salt and pepper as needed. Let it cook down and thicken for a few minutes. Add the arrowroot powder and continue to cook until it reaches your desired thickness. Mine was a little thin- add more arrowroot until you are happy.<br />
<br />
Add the steaks back to the skillet and allow to simmer in the sauce for a few more minutes. Serve with onions and mushrooms piled on top of the steaks.<br />
<br />
I served this with broccoli, and it was a great meal! If you are looking for something different to do with ground beef, try out Salisbury Steaks! Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqDKnBIKs9_gtNH6fweQxVq1hm_jnM9nPxztqbaA_eMPMJUyaPpHkJ_ZOjw6sH7X343EkAgBpftxij8NaE0cHXVOSBg1fR3yZTsqxeIB-9yU_pX2tqef4_-p9Iy79NR8wOlkYoZyD1nk/s1600/blogger-image--567654676.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqDKnBIKs9_gtNH6fweQxVq1hm_jnM9nPxztqbaA_eMPMJUyaPpHkJ_ZOjw6sH7X343EkAgBpftxij8NaE0cHXVOSBg1fR3yZTsqxeIB-9yU_pX2tqef4_-p9Iy79NR8wOlkYoZyD1nk/s1600/blogger-image--567654676.jpg" height="240" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-43365394594368505872013-10-26T06:48:00.000-07:002013-10-26T06:48:50.476-07:00Pork Tenderloin with Apples, Onions, & Sweet PotatoesI love a good pork tenderloin, and I also love pork with apples and onions. So, this recipe is perfect for me! I came across the idea for this one on Pinterest, but the <a href="http://glutenfreefix.com/pork-roast-with-sweet-potatoes-apples-and-onions/2683/">original recipe</a> involved a pork roast. Now I won't lie- I do prefer tenderloin, but I also couldn't find a roast at the commissary last week, so I went with a tenderloin. The result was delicious! Pork always goes great with apples and onions, but I loved the addition of sweet potatoes as well. The spices also give it a little kick, which makes the flavor profile even more interesting. The other great part of this meal? It's essentially a one-pot (pan)-wonder. Which makes prep and clean up super easy. This is a really great easy but fancy meal that is also healthy and delicious! Winning all around. Here is what I did:<br />
<br />
<b>Pork Tenderloin with Apples, Onions, & Sweet Potatoes</b><br />
(serves 2-3)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjruTD9f_EHMnKC7qGVkxS7h5YbNPlI5TPeBLATnSXGmeimEjfR_Vrxlxb9VYSaxXvcqvIj2xpt9gkKEw-E-4iYnq7Gc3hqOxBpjh3-nFMpn3qAKrpRtwUOVhNLooccfQPEvkL6L8tPEM/s1600/photo+3-69.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjruTD9f_EHMnKC7qGVkxS7h5YbNPlI5TPeBLATnSXGmeimEjfR_Vrxlxb9VYSaxXvcqvIj2xpt9gkKEw-E-4iYnq7Gc3hqOxBpjh3-nFMpn3qAKrpRtwUOVhNLooccfQPEvkL6L8tPEM/s1600/photo+3-69.JPG" height="240" width="320" /></a></div>
<ul>
<li>1-1/2 lb pork tenderloin</li>
<li>1 T olive oil</li>
<li>sea salt and pepper</li>
<li>1-2 apples, cut into large chunks</li>
<li>1 large sweet potato, cut into wedges</li>
<li>1/2 onion, sliced</li>
<li>1/2 t paprika</li>
<li>1/4 t cumin</li>
<li>1/4 t chili powder</li>
<li>salt and pepper (additional)</li>
<li>olive oil (additional) </li>
</ul>
<b>Preparation</b><br />
Preheat broiler to HIGH (or 500 degrees). Rub pork with olive oil and season with salt and pepper. Place on a foil-covered baking sheet and broil for about 15 minutes, flipping once. You want to get a nice color on the meat.<br />
<br />
While the meat broils, prepare apples, sweet potatoes, and onions. Toss in a bowl with oil (enough to coat) and paprika, cumin, and chili powder. Add salt and pepper to taste.<br />
<br />
Once the pork is out, arrange the apples/veggies on the pan around the tenderloin. Turn oven to 450 degrees and roast for 20-30 minutes. The apples and
sweet potatoes should be tender and the meat should be about 150 or 160 degrees internally. Remove from the oven and allow the meat to rest about 10 minutes before slicing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04KOoWOqXsJ3gYCznf0H0cwMwy2Q30_lAQfNIEOP4DOYNgJaxHDBEMnoeYbaA7LcsLqfyQUnp5OF9DjMF-mpu_3coj9FAirePWsQofrSOuCdZCn2vOjWlHvNWtJbhcGihw1FiLLZJAy0/s1600/photo+2-78.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04KOoWOqXsJ3gYCznf0H0cwMwy2Q30_lAQfNIEOP4DOYNgJaxHDBEMnoeYbaA7LcsLqfyQUnp5OF9DjMF-mpu_3coj9FAirePWsQofrSOuCdZCn2vOjWlHvNWtJbhcGihw1FiLLZJAy0/s1600/photo+2-78.jpg" height="320" width="248" /></a></div>
Serve sliced pork with apples, sweet potatoes, onions, and some of the juice spooned over top. This meal should be enough on its own, but you can add a salad for even more veggies. We enjoyed it as it is. The flavors are terrific, it is super tender and juicy, and healthy! Try this one out for sure, and enjoy! <br />
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Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-42548417420817176922013-10-19T07:57:00.000-07:002013-10-19T07:57:03.759-07:00Paleo Chicken Tortilla SoupThis was a chilly October week, complete with a couple inches of snow, to my dismay. But that means it was a perfect week for another soup recipe! One of my favorites is Chicken Tortilla Soup because it can be pretty hearty AND is super delicious. I have previously made a really <a href="http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/">yummy recipe</a> from my idol, Pioneer Woman, and I decided to make a Paleo version of that. You can find other Paleo versions, but this was so tasty to begin with, I knew it would be great. The biggest change was just omitting the black beans and of course using <a href="http://pastatopaleo.blogspot.com/2013/02/paleo-chips-salsa-guacamole.html">Paleo tortilla chips</a> instead of your typical tortillas. Other than that, the flavors were great and this turned out amazing! Here is what I did:<br />
<br />
<b>Paleo Chicken Tortilla Soup</b><br />
(serves 6-8)<br />
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFXli6DrIAyC4klsKePDJY0i17s3dOM5-ecIankyL2AMHEajxb7K1XbXb2AmmWwLCGLdCLghZuB8MdKoNgo4JGnpY-yJLAyAq9Bn5165l2Lf3UBSpJD1ZCyQCtS6Jxl7GGtD5c_-eOaow/s1600/photo+4-53.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFXli6DrIAyC4klsKePDJY0i17s3dOM5-ecIankyL2AMHEajxb7K1XbXb2AmmWwLCGLdCLghZuB8MdKoNgo4JGnpY-yJLAyAq9Bn5165l2Lf3UBSpJD1ZCyQCtS6Jxl7GGtD5c_-eOaow/s1600/photo+4-53.JPG" height="234" width="320" /></a>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 boneless, skinless chicken breasts</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 T</span> olive oil</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1-1/2 t</span><span itemprop="name"> cumin</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 t</span><span itemprop="name"> chili powder</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 t</span><span itemprop="name"> garlic powder</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 t</span><span itemprop="name"> sea salt</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 T</span><span itemprop="name"> olive oil (additional)</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 c</span><span itemprop="name"> diced onion</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 c</span><span itemprop="name"> diced bell pepper (colors of choice)</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 cloves</span><span itemprop="name"> garlic, minced</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 can</span><span itemprop="name"> Rotel tomatoes and green chilies</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">1 can diced tomatoes </span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 c (32 oz) chicken stock/broth</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 T</span><span itemprop="name"> tomato paste</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 c hot water</span></span></li>
<li>1 recipe <a href="http://pastatopaleo.blogspot.com/2013/02/paleo-chips-salsa-guacamole.html">Paleo tortilla chips</a></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span><span itemprop="name"> Garnishes: </span></span>diced avocado, cilantro</li>
</ul>
<b>Preparation</b><br />
Preheat oven to 375 degrees. Mix cumin, chili powder, garlic powder, and salt. Drizzle 1 T olive oil on chicken breasts, then sprinkle some of the spice mix all over both sides. Set aside the rest of the mix. Place chicken breasts on a foil-lined baking sheet, and bake for 20-25 minutes, or until cooked through. Once it is out of the oven, use two forks to shred chicken and set aside.<br />
<br />
Heat 1 T olive oil in a large stock pot over medium high heat. Add
onions, peppers, and garlic. Stir to cook for a minute or so, then add the rest of the spice mix. Stir to combine, then add
shredded chicken and stir.<br />
<br />
Pour in Rotel, diced tomatoes, chicken stock, tomato paste, and water.
Bring to a boil (you may have to crank up the heat a bit), then reduce heat to a simmer. Simmer uncovered for anywhere from 20 to 45 minutes (the longer the better). Be sure to check seasonings and adjust as needed (you may need to add more salt or chili powder).<br />
<br />
Turn off heat just before serving. Break up a handful of your Paleo tortilla chips and gently stir them in. Ladle into bowls, then top with your garnishes!<br />
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I served this soup with the rest of the tortilla chips and guacamole and we had a little fiesta on a chilly night. It was fabulous! <br />
<br />
This makes a LOT, and since there were only 2 of us, I had a lot leftover. You can keep it in the fridge for a few days, but I also poured about half the soup into freezer bags to freeze for a future meal. It will freeze well for a few weeks, and now we have another delicious meal ready to heat and eat! If you love traditional Chicken Tortilla Soup, you will definitely love this one. Enjoy!Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-56154642517185532972013-10-19T07:27:00.000-07:002013-10-19T07:27:46.020-07:00Butternut Squash & Kale Pesto PizzaI promise this will be my last squash post for a while. Okay, I can't promise that, but I AM out of squash in my house for now, so the posts may slow down at least. So, I found t<a href="http://www.againstallgrain.com/2012/03/13/spinach-butternut-squash-and-pesto-pizza-on-cauliflower-crust/">his recipe</a> on Pinterest a long time ago, and I pinned it because I definitely wanted to try it out. I love squash and I love pizza! However, I had to make some changes to make it Paleo-friendly, and I wanted to make it a bit meatier, since my husband will only eat foods that contain MEAT. Sadly, making any pizza Paleo-friendly requires omitting the cheese, which was quite a bummer. Luckily, I packed it so full of toppings that the cheese was hardly missed. But if you DO eat dairy, I would highly recommend you add some cheese- mozzarella, gruyere, parmesan, whatever you like. It would be amazing. Okay, back to my recipe. You can switch this up in many ways that you want, but we really enjoyed this version. Even my husband who "hates pesto" gobbled this up before he realized it was pesto. This is a keeper for sure! Here is what I did:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt7MWSTqPTb_cTd4yIiPJoCw65umwdiDoYBAo4EgKFcBvsZ_eshmxeQCD0rNIvPnkT6gecxTNQ09kBYCvkt_MQCuysr-DkiZUGHQWJQ4akbtF4Pdc3EI57b1XC8u1XydD2YWg_cBmczl4/s1600/photo+5-21.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt7MWSTqPTb_cTd4yIiPJoCw65umwdiDoYBAo4EgKFcBvsZ_eshmxeQCD0rNIvPnkT6gecxTNQ09kBYCvkt_MQCuysr-DkiZUGHQWJQ4akbtF4Pdc3EI57b1XC8u1XydD2YWg_cBmczl4/s1600/photo+5-21.jpg" height="317" width="320" /></a><br />
<br />
<b>Butternut Squash & Kale Pesto Pizza</b><br />
(serves 3-4)<br />
<ul>
<li class="ingredient" itemprop="ingredients">1 recipe <a href="http://pastatopaleo.blogspot.com/2013/06/almond-flour-pizza-crust-paleo.html">Paleo pizza crust</a></li>
<li class="ingredient" itemprop="ingredients">1/2 lb bulk sausage (optional) </li>
<li class="ingredient" itemprop="ingredients">1/2 medium onion, thinly sliced</li>
<li class="ingredient" itemprop="ingredients">2 T olive oil</li>
<li class="ingredient" itemprop="ingredients">1/2 t salt (more to taste)</li>
<li class="ingredient" itemprop="ingredients">1/2 butternut squash, diced</li>
<li class="ingredient" itemprop="ingredients">1 c chopped kale (or spinach)</li>
<li class="ingredient" itemprop="ingredients">1/4 c pesto sauce (make your own or check ingredients to ensure it is Paleo)</li>
</ul>
<b>Preparation</b><br />
Heat a large skillet over medium on the stove. If using sausage, cook until browned, then remove to a plate. Replace the skillet back to heat, but lower it to medium-low. Add 1 T olive oil, onion slices, and salt and cook slowly until caramelized. These will take about 20-30 minutes to cook them down enough.<br />
<br />
In the meantime, preheat oven to 450 degrees. Prepare your pizza crust
recipe and bake for 5-10 minutes, until it starts to brown.<br />
<br />
Once the onions are caramelized, add the other T of olive oil, then add the squash to the pan. Cook for another 5-7 minutes, or until cooked through. Season with more salt if desired. Add the kale (or spinach), and cook for about 2-3 minutes, until it has wilted a bit. Add the sausage back to the pan and stir it all together well.<br />
<br />
Remove the crust from the oven and spoon the pesto over top. Layer the sausage/vegetable mixture over top and spread it around evenly. Bake for about 5 more minutes, until everything has melded nicely together. (NOTE: If you are using cheese, sprinkle it on top at this point).<br />
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<br />
Remove from the oven and marvel at its beauty! Cut it up into slices and serve it up!<br />
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Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-58841849748715201272013-10-12T07:59:00.000-07:002013-10-12T07:59:35.267-07:00Acorn Squash FriesThese squash recipes are getting kind of out of control. But here's the thing: it's Fall and there is so much squash around to use! I really wasn't going to do so much with squash, but last weekend my husband and I went out to a pumpkin patch in hopes of picking out some pumpkins (which we did!). But not only did the patch have great pumpkins, they also had a TON of fresh squash on the cheap. I could not pass up the chance for fresh squash at great prices. Of course I had to get one of each- spaghetti, acorn, and butternut. Secretly, I wish I had bought more (and I may have to go back). These squash were the best I've ever had. Okay, enough about my love of squash. I had an acorn squash, and I needed something great to make with it. I decided to go with <a href="http://www.pinkspantry.com/2013/06/acorn-squash-fries.html">an idea</a> I found via Pinterest and make fries! Literally this is one of the easiest sides to make and you can use a lot of different veggies/starches to make a similar dish. The acorn squash was a perfect choice and these were great! Here is what I did:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLSzfIm8p09OUVfMQfEqOqlFegvDlsO-e25NNv8Lgn8_WYo5yu8XYSjAan1HVqd500ORMSEtMW7HGx-svdmUsI5KVCKQzagaFoWYP6_ZKjDsZYqdN60BiyVFp-9APN_1zp0eNgsaPWLY/s1600/photo+2-76.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLSzfIm8p09OUVfMQfEqOqlFegvDlsO-e25NNv8Lgn8_WYo5yu8XYSjAan1HVqd500ORMSEtMW7HGx-svdmUsI5KVCKQzagaFoWYP6_ZKjDsZYqdN60BiyVFp-9APN_1zp0eNgsaPWLY/s1600/photo+2-76.jpg" height="320" width="275" /></a><b> </b><br />
<b>Acorn Squash Fries</b><br />
(serves 2-3)<br />
<ul>
<li>1 acorn squash</li>
<li>olive oil</li>
<li>salt</li>
<li>pepper</li>
<li>garlic salt (or seasoning of choice) </li>
</ul>
<b>Preparation</b><br />
Preheat oven to 350 degrees. Peel your acorn squash (I actually sliced mine into chunks first to make it easier), remove the innards, and slice the squash into fry-like pieces. Line them on a baking sheet (try not to overlap) and drizzle a bit of olive oil over top (enough to lightly coat them). Sprinkle with salt, pepper, and garlic salt, and give them all a stir so every piece is evenly coated.<br />
<br />
Bake in the oven for at least 30-45 minutes, flipping/stirring occasionally. If you get impatient like I did and you want them crispier, after 30 minutes, switch the oven to broil and broil for only 3-4 minutes, then flip fries and broil for 3-4 minutes. NOTE: If you broil, watch them VERY carefully because broilers can burn your food if you leave it too long!!<br />
<br />
Once they are as crispy as you want, serve them up!<br />
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We ate these with some pork chops and salad, and they were a great side. Super easy, and much healthier than your typical potato fries. Try them out and enjoy!Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-53341916932352138022013-10-12T07:23:00.000-07:002013-10-12T07:23:15.487-07:00Paleo Stuffed Acorn SquashSo apparently I am really into stuffed vegetables these days. The other day I made <a href="http://pastatopaleo.blogspot.com/2013/10/paleo-sausage-stuffed-portabella.html">Sausage-Stuffed Portabella Mushrooms</a>, and this time I went for Stuffed Acorn Squash. A few days back when I was at the grocery store I picked up an acorn squash, not really knowing much about them. I have used a ton of other squashes, especially lately, but the acorn squash has always intrigued me. I found <a href="http://www.ziplist.com/souschef?url=http%3A%2F%2Fwww.emilybites.com%2F2013%2F09%2Fstuffed-acorn-squash.html">this recipe</a> idea on Pinterest, and I knew I could make it Paleo! Turns out, acorn squash also works great with Fall flavors, especially sausage and mushrooms. It is a bit sweeter than other squashes, and gets really tender and delicious when baked. It was definitely perfect for stuffing, and I look forward to trying other recipes with this new (to me) squash! Here is what I did:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY7lh1ZB0rIAKlaRbzqI43YyNCCTfrDVsyKIiKD1Kbkkido5pgrMluf6bHIsKmSilTHrM-YejyBigyOm4Rus8G72y2ZpqjuHsKV12Bs_I9dtzTxiqMDqUfMj1tDKjJT4nx8ERGn6C9Fys/s1600/photo+2-75.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY7lh1ZB0rIAKlaRbzqI43YyNCCTfrDVsyKIiKD1Kbkkido5pgrMluf6bHIsKmSilTHrM-YejyBigyOm4Rus8G72y2ZpqjuHsKV12Bs_I9dtzTxiqMDqUfMj1tDKjJT4nx8ERGn6C9Fys/s1600/photo+2-75.jpg" height="298" width="320" /></a><br />
<b>Paleo Stuffed Acorn Squash</b><br />
(serves 2)<br />
<ul>
<li>1 acorn squash, halved and seeded</li>
<li>1 T olive oil</li>
<li>1 garlic clove, minced</li>
<li>1/4 t ground sage, divided</li>
<li>1/2 lb bulk mild sausage</li>
<li>1/4 c onion, chopped</li>
<li>1/4 c celery, chopped</li>
<li>2 oz mushrooms, chopped</li>
<li>1/2 c apple, peeled and chopped</li>
<li>1/3 c almond flour</li>
<li>salt and pepper, to taste</li>
<li>1 egg white, beaten</li>
</ul>
<b>Preparation</b><br />
Preheat oven to 400 degrees. Place squash halves cut-side up on a baking sheet. In a
small dish, combine the olive oil, minced garlic, and 1/8 teaspoon of sage. Using a pastry brush, brush the
mixture all over each squash half. Bake in the
oven for about 45 minutes, or until tender.<br />
<br />
While the squash is roasting, heat a large skillet over
medium heat on the stove. Add the sausage and cook, breaking up with a wooden spoon, until
meat is cooked through. Remove meat to a bowl and place the pan
back on the burner. Keep the grease in the pan, and if needed, add another splash of olive oil. Add the onion, celery, and mushrooms to the skillet
and cook for about 3 minutes. Add the apples and cook for an additional 2
minutes. Remove from the heat and add the cooked veggies to the sausage
in the bowl. Add the remaining 1/8 teaspoon of sage and the almond flour. Season with salt & pepper to taste.
Add the egg white and stir until well combined.<br />
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When the squash
halves are finished roasting, evenly pile the sausage stuffing into the
two halves. Return to the oven and cook for an additional 15-20
minutes, until browned.<br />
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These are great and filling enough to serve as your whole dinner. Be sure to dig out all the tender squash, but don't eat the outer shell! (Or I guess you could, I've never tried...). Even though all-told this meal takes about an hour to make, it is super easy, looks fancy, and tastes amazing. Try it and enjoy!<br />
<br />Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-19303080242823392612013-10-05T08:53:00.000-07:002013-10-05T08:53:52.728-07:00Paleo Pumpkin PancakesCan you tell that I am obsessed with everything pumpkin? So my mission in the Fall is- what ELSE can I make a pumpkin version of?? Last weekend I decided to try pumpkin pancakes- Paleo-style. Turns out, these are pretty simple and really not much different than other Paleo pancake recipes I have made. I used <a href="http://allrecipes.com/recipe/paleo-pancakes/">this recipe</a> as my starting point, though I am pretty sure there were easier options out there (like 3-4 ingredient recipes). Regardless, it looked really good and it turned out delicious! Another wonderful Fall meal! Here is what I did: <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQt_QYKLBKir6gseB4VZs1-Gn8rvs1DHdseBQibphO9uO031md3RHM0hLIuuz6Ww2VSmNZXq8xCEv-hpXqikYA2UmCylwNbSyNNm_XxzEUUKQvHQ-mLz7Eyr5YtMRO6LNm0-siMEDELmA/s1600/photo+2-74.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQt_QYKLBKir6gseB4VZs1-Gn8rvs1DHdseBQibphO9uO031md3RHM0hLIuuz6Ww2VSmNZXq8xCEv-hpXqikYA2UmCylwNbSyNNm_XxzEUUKQvHQ-mLz7Eyr5YtMRO6LNm0-siMEDELmA/s1600/photo+2-74.jpg" height="320" width="257" /></a><b>Paleo Pumpkin Pancakes</b><br />
(serves 2)<br />
<ul>
<li>1/4 c pumpkin puree</li>
<li>2 T almond milk</li>
<li>2 eggs</li>
<li>1 t maple syrup</li>
<li>1 T vanilla</li>
<li>2 T coconut flour</li>
<li>1/2 t baking soda</li>
<li>1/4 t salt</li>
<li>1/2 c almond flour</li>
<li>1/2 t cinnamon</li>
<li>1/4 t ginger</li>
<li>1-2 t coconut oil</li>
</ul>
<b>Preparation</b><br />
In a large bowl mix pumpkin, milk, eggs, syrup, and vanilla. In a separate bowl, combine coconut flour, baking soda, salt, almond flour, cinnamon, and ginger. Pour the dry ingredients into the wet ingredients and mix well until all combined. Allow batter to sit for about 3 minutes. <br />
<br />
Heat a large skillet over medium heat. Add some coconut oil to the pan to grease it up. Pour/scoop silver-dollar sized pancakes onto the skillet. If your batter is thick (mine was), you may have to spread/flatten them out a bit with your spatula. Cook for about 4-5 minutes on each side. You may need to add more coconut oil between batches.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHdb7EoOnn-HKY5TYaC1qI7JOVDnXr1cu2q4mtSfR6q-5265bdlxxZOs5OiIXcxyTZyS0352t7bFQlH3qspH6LjWUET7mObPoixunjJO6GVNTB6HyLNsO9oZ58vgU6ojlsY8nN6pdgBg/s1600/photo+3-65.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHdb7EoOnn-HKY5TYaC1qI7JOVDnXr1cu2q4mtSfR6q-5265bdlxxZOs5OiIXcxyTZyS0352t7bFQlH3qspH6LjWUET7mObPoixunjJO6GVNTB6HyLNsO9oZ58vgU6ojlsY8nN6pdgBg/s1600/photo+3-65.jpg" height="320" width="278" /></a>Serve with maple syrup or honey, and try not to eat them all yourself! Enjoy!<br />
Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-80706100207147664492013-10-05T08:33:00.000-07:002013-10-05T08:33:42.270-07:00Paleo Sausage-Stuffed Portabella MushroomsThis is another recipe I found through Pinterest and it looked interesting enough that I had to try it! The <a href="http://ohsnapletseat.com/2013/08/26/tomato-basil-sausage-stuffed-portobello-mushrooms/">original recipe </a>was Paleo to start, but I decided to make some adjustments, mainly based on what I had around the house. I have been craving sausage and mushrooms a lot lately (probably because I associate them with the Fall!), so this looked perfect. Plus, stuffed mushrooms are one of those things that sound and look really fancy, but are actually super simple. And, Portabellas are so meaty and filling that they make for a really hearty meal. So overall, this was a great dinner. Here is what I did:<br />
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<b>Paleo Sausage-Stuffed Portabella Mushrooms</b><br />
(serves 2)<br />
<ul>
<li><span itemprop="ingredients">2 large Portabella mushroom caps</span></li>
<li><span itemprop="ingredients">1/2 lb bulk Italian sausage</span></li>
<li><span itemprop="ingredients">1 clove garlic, chopped</span></li>
<li><span itemprop="ingredients">1/2 c kale, chopped</span></li>
<li><span itemprop="ingredients">1 medium tomato, chopped</span></li>
<li><span itemprop="ingredients">1 t dried basil (or use fresh) </span></li>
<li><span itemprop="ingredients">salt and pepper to taste</span></li>
<li><span itemprop="ingredients"><span itemprop="ingredients">olive oil</span> </span></li>
</ul>
<b><span itemprop="ingredients">Preparation</span></b><br />
<span itemprop="ingredients">Heat oven to 400. Heat a skillet over medium heat on the stove. Cook the sausage and garlic until cooked through. Add the kale, tomato, basil, salt, and pepper and cook until all the kale is cooked down. Remove from heat.</span><br />
<span itemprop="ingredients"><br /></span>
<span itemprop="ingredients">Remove stems from mushroom caps, and rub the caps in olive oil. Place the caps open-side up on a baking pan/sheet. Fill each cap with half of the sausage mixture- try to fit it all in there, or else cook it on the side. </span><br />
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<span itemprop="ingredients">Bake for 15-20 minutes, or until mushrooms are tender and browned.</span><br />
<br />
<span itemprop="ingredients">Serve these up alone, or as a (hearty) side to something else. One stuffed cap each was enough of a meal for my husband and I. I'm sure you will love this simple and delicious Fall-inspired meal! Enjoy!</span><br />
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Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-74974052491340218302013-10-05T08:04:00.000-07:002013-10-05T08:04:23.500-07:00Paleo Butternut Squash SoupThis week it really felt like Fall. Finally! Unfortunately, in the Wild West we have a very short Fall season. Basically, it goes from hot to snowing in about 2-3 weeks. Which is a big bummer for me, because I love the Fall, especially all the foods that are perfect during this time of year. I decided to live up the nice weather and make some delicious hearty soup this week. But what kind to make?? So many choices out there, but I had to go with a nice butternut squash soup. I have been really into squash these days, and like pumpkin, butternut squash is a great Fall food. I found <a href="http://civilizedcavemancooking.com/sidessoupsdrinks/bacon-butternut-squash-soup/">this recipe</a> through Pinterest, and it intrigued me. Tons of hearty veggies go into it, making the soup all-natural and packed with nutrients! This makes a lot, and is really filling, so it can go a long way. Serve it for a crowd or freeze some away for another day. If you love homemade hearty soups, you'll love this one! Here is what I did:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0gSLVKYYcPAKxx3S2FrdbwP3knDzoqcCxjHSyBesxurJ6SJNnqOW9yTwXWhqHdY-gtcUXKpieFPyI-cOoHV4_p7BsSCKl7G2yPGeImaQsC-0QvPXo6VKejVLru0wThfSN8cT9MijjME/s1600/photo+4-48.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0gSLVKYYcPAKxx3S2FrdbwP3knDzoqcCxjHSyBesxurJ6SJNnqOW9yTwXWhqHdY-gtcUXKpieFPyI-cOoHV4_p7BsSCKl7G2yPGeImaQsC-0QvPXo6VKejVLru0wThfSN8cT9MijjME/s1600/photo+4-48.jpg" height="320" width="291" /></a><br />
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
<b>Paleo Butternut Squash Soup</b></div>
<div class="ERSIngredientsHeader ERSHeading">
(serves about 6) </div>
<ul>
<li class="ingredient" itemprop="ingredients">1 large butternut squash, peeled and cut into large chunks</li>
<li class="ingredient" itemprop="ingredients">3 whole carrots, peeled and cut into large chunks</li>
<li class="ingredient" itemprop="ingredients">1 T olive oil (or melted coconut oil) </li>
<li class="ingredient" itemprop="ingredients">4-6 slices bacon, chopped</li>
<li class="ingredient" itemprop="ingredients">1 small onion, chopped</li>
<li class="ingredient" itemprop="ingredients">1 small apple, chopped</li>
<li class="ingredient" itemprop="ingredients">2 c chicken broth (I used homemade!</li>
<li class="ingredient" itemprop="ingredients">1 c coconut milk (the canned kind) </li>
<li class="ingredient" itemprop="ingredients">1 t salt</li>
<li class="ingredient" itemprop="ingredients">1/2 T cinnamon</li>
<li class="ingredient" itemprop="ingredients">1/2 T nutmeg</li>
<li class="ingredient" itemprop="ingredients"> 1/2 T sage</li>
</ul>
</div>
<div class="ERSInstructionsHeader ERSHeading">
<b>Preparation</b><br />
Preheat oven to 350. On a baking pan, toss the squash and carrots in the olive oil. Roast for about 30 minutes, until tender. <br />
<br />
Heat a large stock pot over medium and add the chopped bacon. Cook until crisp, then remove to a paper-towel lined plate and set aside. Add the onion and apple to the bacon fat in the pot, and saute over medium heat until tender, about 5 minutes. Once the squash and carrots are cooked, add them to the stock pot and stir around. Add the chicken broth and coconut milk and bring to a boil, stirring often. Once the mixture has boiled, remove the pot from the heat.<br />
<br />
Use your immersion blender stick to blend the mixture until it becomes totally smooth. If you don't have an immersion blender, get one, or else pour it into your blender to blend. Return the pot to the heat and bring to a simmer. Add salt, cinnamon, nutmeg, and sage and stir well (add enough to your taste preference).<br />
<br />
Serve in soup bowls garnished with the crispy bacon. </div>
<br />
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If you want extra protein, you can add another cooked meat of your choice. I threw in some cooked chicken, but sausage would also be tasty. Or, enjoy it alone- any way you eat it will be delicious! Keep any extra for leftovers, or freeze it for later. This is a wonderful Fall meal that you will definitely love! Enjoy!<br />
<br />Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-62995507272279066092013-09-28T11:09:00.000-07:002013-09-28T11:09:10.989-07:00Paleo Pumpkin BreadIt must be Fall! Like every other 20-something female on the planet, I love anything pumpkin in the Fall. One of my favorite things to make and eat has always been pumpkin bread. Growing up, we always had some fresh baked pumpkin bread in the house this time of year, and we would all gobble it up. So, I guess it wasn't <i>always</i> in the house, because it would go so fast! Regardless, I love love love pumpkin bread. Since I already make <a href="http://pastatopaleo.blogspot.com/2013/02/pumpkin-muffins.html">Paleo Pumpkin Muffins</a>, I figured I could easily make Paleo Pumpkin Bread too! I found <a href="http://paleonewbie.com/paleo-pumpkin-bread-and-chocolate-chips-recipe/">this recipe</a>, probably via Pinterest while searching for everything pumpkin I could find. Well, I tried it out and it was fantastic. The biggest difference between this bread and traditional pumpkin bread is probably the density. It is not quite as thick or filling, which only means you can eat way more without feeling full, obviously. You can decide whether or not to include chocolate chips- I have never added them with traditional pumpkin bread, but for some reason I was really craving it, so I added them. Definitely a delicious choice, but either way will be great. Here is what I did:<br />
<br />
<b>Paleo Pumpkin Bread</b><br />
(makes 1 loaf)<br />
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<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 1/2 c almond flour
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">1 t baking powder
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1 t baking soda
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">1/2 T cinnamon
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1/2 t nutmeg</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1/2 t ginger</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">3/4 c canned pumpkin</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">3 eggs, whisked
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1/4 c raw honey
</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">1 t vanilla
</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">3 T coconut oil, melted
</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">OPTIONAL:
1/2 c chocolate mini-chips (I use the Enjoy Life
brand)</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
<b>Preparation</b><br />
Preheat the oven to 350 degrees. In a large bowl (I used my kitchen-aid), combine the dry ingredients. In a medium/small bowl, combine all the wet ingredients together. Pour the wet ingredients into the dry ingredients and mix well until combined. Fold in chocolate chips (if you are using them). Grease a bread loaf pan (I used coconut oil) and pour the batter into the pan. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. <br />
<br />
Wait until the loaf is cool to slice it- it will taste better. Serve and enjoy! And try not to eat too much in one sitting...</div>
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Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0tag:blogger.com,1999:blog-8377844890403365519.post-22372113498350813172013-09-21T09:55:00.000-07:002013-09-21T09:55:19.793-07:00Paleo FrittataI love egg dishes, and I really love frittatas! They sound and look very fancy, but really- they are one of the easiest dishes to make. I made my frittata for dinner actually, though most people would do this for a breakfast. We love breakfast for dinner in my house though! This is something you can personalize and make however you choose- any meats, veggies, toppings, etc. Just like an omelet, you can do whatever your heart desires! It's a great healthy breakfast crowd-pleaser that you can eat any time of day. Here is what I did:<br />
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<br />
<b>Paleo Frittata</b><br />
(serves 3-4)<br />
<ul>
<li>4 slices bacon, chopped (use sausage too if desired!)</li>
<li>2 T onion, finely diced</li>
<li>2 T bell pepper, finely diced</li>
<li>olive oil</li>
<li>salt & pepper</li>
<li>6 eggs</li>
<li>splash almond milk</li>
<li>OPTIONAL (not-Paleo): cheddar cheese, shredded</li>
</ul>
<b>Preparation</b><br />
Heat the oven to 350 degrees. Heat a medium skillet over medium heat. Cook the bacon (or sausage) until crispy. Remove to a paper-towel lined plate. Remove the fat (or keep it if you want more flavor), and pour in a splash of olive oil. Saute the veggies until cooked. Add the bacon back to the pan and stir it around. Turn the heat down to medium-low.<br />
<br />
In the meantime, get your eggs whisked together in a bowl with a splash of almond milk, salt, and pepper. Pour the egg mixture into the skillet and stir it all around to get the eggs fluffed up. Let it sit on the stove for about 3-4 minutes, stirring occasionally, to get it cooking.<br />
<br />
If you are being a cheater like me (because you can't live without cheese), sprinkle a wee little bit of cheese on top of the eggs. If not, skip that step. Place the entire skillet into the oven and cook until it is all puffed up, about 5 minutes. <br />
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Carefully remove the skillet, slice it up, and serve!<br />
<br />
I would also recommend adding mushrooms, spinach, or whatever else you like. This is quick and easy and tastes great! (Especially if you use cheese... oops). Regardless, a tasty breakfast meal! Enjoy!<br />
<br />Anonymoushttp://www.blogger.com/profile/00021308651448005408noreply@blogger.com0