Saturday, September 28, 2013

Chocolate Banana Popsicles

These are really delicious.  Perfect for a hot day, or even as a post-workout recovery snack.  Full of good fats and carbs.  They're easy to whip up and keep a batch in the freezer.



You'll need:
1 can coconut milk
2 Tbsp cocoa powder
2 ripe bananas (mine were still a bit green, this is much better when they're spotted and perfectly ripe)













Put all ingredients into a blender.














Blend on high until smooth.














Pour into popsicle molds.  I really love these Norpro silicone molds.  If you don't have popsicle molds are in the need of something immediate, just toss a cup of ice into the blender and whizz it all together for a delicious smoothie.








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Friday, September 27, 2013

Paleo Kid Week 4

School has been going great for the little guy with tons of new fun songs (and a few annoying one's thrown in). We still have the occasional snack that goes uneaten but all of his lunches have been  finished for the last 10 days or so.

Here were two from this week:


Snack: Apple and Sun Butter (Sunflower Seed Butter)
Main: 2 Fresh Pickles, Raspberries, Tomatoes, Ham Slices


Snack: GoGo Apple Mango Sauce (So convenient and nothing bad in them)
Meal: Half a cucumber, Tomatoes, Blackberries, and a bunch of smoked Polish Sausage.


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Wednesday, September 25, 2013

Recipe - Beef and Butternut Squash Stew

It's been feeling more and more like Autumn here lately and for me, with that comes my incessant need to make and eat stew.  This is a really hearty one with tons of veggies. The stew can be prepared in a slow cooker or if you don't have one, like I don't, in a 300* oven.  This recipe is adapted from Practical Paleo.

You'll need:
3 cloves garlic, smashed
1 Tbsp smoked paprika
2 Tbsp chili powder
1 Tbsp chipotle powder
1 Tbsp cinnamon
1 Tbsp cocoa powder
1.5 Tbsp salt
2 tsp black pepper
1 - 28oz can tomatoes, diced or whole
1 lb stewing beef
2 cups butternut squash, peeled and diced into 2-inch chunks
1 onion, diced into 2-inch chunks
1 bell pepper, diced into 2-inch pieces


In a large bowl combine the garlic, smoked paprika, chili powder, chipotle powder, cinnamon, cocoa powder, salt and black pepper with the tomatoes.






Place the beef, squash, onion and bell pepper into the slow cooker (or dutch oven, if you're cooking in the oven); cover with the tomato mixture.






Cover and cook on low heat for 4-6 hours.  The time will remain the same whether or not you're cooking in the oven or in a slow cooker.










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Recipe - Pickled Jalapeno Peppers

We made some pickled green beans a few weeks ago and are still waiting for them to be ready (4 weeks total). Using our simple brine we've pickled carrots, cucumbers, and various hot peppers. This is so convenient to do and since we can only find hot peppers in packs of 4 or more it's a great way to not waste produce.

Pickled Jalapeno Peppers

Kosher or Pickling Salt
White Vinegar
Canning jars and fresh lids
Jalapeno Peppers

Sterilize your canning jars and lids (We prefer a hot dishwasher but there are many different ways)

Bring a pot of water with enough to cover the jars to a boil

Prepare brine by adding 1 cup of water, 1 cup of white vinegar, and two tablespoons of salt to a small saucepan. Bring to a boil.

Wash the peppers well. Slice into 1/4 inch slices and leave the seeds in them.

Pack the jars tightly with your slices of Jalapeno Peppers.

Add hot brine to the jars filling until there is a half inch of space left. Place lid on jar and secure with a collar until finger tightened.

Place in canning pot and boil for 10 minutes until bubbles form and begin to rise off the peppers. Remove from water and let rest for an hour. Any jars that have not sealed should be placed into the fridge. Use when desired but best after 4 weeks.


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Monday, September 23, 2013

Chocolate 'Ice Cream' - Recipe

Delicious Chocolate 'Ice Cream'. It's Paleo, dairy free, tastes almost like the real deal, and is so incredibly creamy.

You can whip up a batch of this frozen treat in less than 5 minutes and it's smoother than any store bought ice cream.

The secret to Paleo 'ice cream'? Use Frozen Bananas.

Recipe

3 Frozen Bananas (Peeled)
4 tsps of cocoa powder

Break the peeled frozen bananas into chunks and place in a food processor

Blend for about 2 minutes scraping the bowl down as necessary until a smooth paste is formed.

Add in the cocoa powder and blend until combined.

Scoop into bowls and enjoy immediately for the best soft serve frozen treat.











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Saturday, September 21, 2013

Recipe - Paleo Pumpkin Waffles

Sometimes I really just get a hankering for waffles or pancakes.  Today was such a cold, rainy day that it was perfect for these.

You'll need:
1 cup pumpkin puree
8 eggs
2 tsp vanilla
2 tsp pumpkin pie spice
2 ripe bananas, mashed
1/2 tsp baking soda
4 Tbsp coconut oil, melted





In a bowl combine all ingredients except the coconut oil.  Once combined, add the coconut oil and whisk to incorporate.




Heat your waffle iron to desired setting and cook according to direction.  I use a Chef's Choice WafflePro Express, as recommended on America's Test Kitchen.  And it makes little waffle hearts.  So cute.











Don't be alarmed when the waffle iron starts to hiss at you!

The waffles will be a lovely golden brown colour when they're done.












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Recipe - Bacon Wrapped Artichoke Hearts

These were delicious for lunch with a nice side salad but would be great as appetizers for a dinner party or maybe even a latenight snack. The recipe that inspired this had a bunch of cheese; these were delicious without.
I don't think they would reheat very well though as the moisture in the artichokes would make the bacon soggy if not eaten immediately.

Recipe - Bacon Wrapped Artichokes Hearts

12 Canned Whole Artichoke Hearts (About 2 cans)
12 Slices of Bacon
Toothpicks
Pepper
Oil (Coconut, Avocado, or Bacon Fat)

Drain and pat dry the artichoke hearts.

Sprinkle with fresh ground pepper

Roll each Artichoke Heart in a slice of bacon width-wise and secure with a toothpick

Heat a Frying Pan over medium heat and add 3 tbsp of your favourite fat (Bacon today).

Add in the artichoke hearts and fry for 3-4 minutes a side until the exposed artichokes are golden and the bacon is crispy.

They will spit quite a bit when turning as moisture is released from the artichoke hearts.



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Friday, September 20, 2013

Paleo fast food?

When I'm doing a Whole30 I'll rarely eat out at restaurants.  However, I'm not doing a Whole30, but I was so pleasantly surprised to find out that our favourite burger place, Five Guys, who locally sources their beef and veg, are willing to serve patties salad style.


If they have enough lettuce, they'll even lettuce wrap your burger for you.  This was so delicious.  I had a 'bacon burger' with lettuce and tomatoes.  If I had've known that it would've been served as a salad, I would've loaded up on a ton more veggies!




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Recipe - Cottage Pie

This is my most made paleo recipe.  The kid requests this often, and it's just so perfect for fall.  I love all of the flavours in this.  When the mash gets a crust on it, it is pretty much the thing that dreams are made of.  This recipe is adapted from Well Fed.

You'll need:
1 batch cauliflower and sweet potato mash
1.5 Tbsp coconut oil
1 medium onion, diced
2 carrots, diced
2 cloves garlic, minced
2 pounds ground beef (or lamb)
1 tsp salt
1 tsp black pepper
1 Tbsp tomato paste
1 cup chicken broth
1 tsp coconut aminos
1 tsp dried rosemary
1/2 tsp dried thyme
paprika, to garnish

Preheat the oven to 400*F.





In a large skillet over medium-high heat, melt the coconut oil.











Add in the carrot and onions, and cook until the veggies are soft and the onions are translucent; about 7 minutes.
















Add the garlic and stir until fragrant, about 1 minute.














Crumble the ground beef into the pan and break it up with a wooden spoon.  Saute until it's cooked through and brown, about 10-15 minutes. Season with salt and pepper.











Add the tomato paste, broth, coconut aminos, rosemary and thyme.  Bring to a boil and then reduce the heat to a simmer until most of the liquid has evaporated, about 15 minutes.









Set the pan aside and allow it to cool for 15 minutes.  While cooling, scramble the egg whites until their are frothy and mix them into the cooled meat mixture.









Spread the meat mixture into a 12"x6" pan (I used a large dutch oven to make mine).  With a rubber spatula, spread the cauliflower and sweet potato mash on top of the meat.  Drag the tines of a fork through to create a fancy pattern.  Sprinkle with paprika, if you choose.











Place the pan in the middle of the oven and bake for 30 minutes or until the top begins to brown.  Allow it to cool for 5-10 minutes before serving.








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Thursday, September 19, 2013

Recipe - Cauliflower and Sweet Potato Mash

This is the perfect topping for cottage pie or even on its own.  It's incredibly easy to do and always turns out great!


You'll need:
1 head of cauliflower
2 medium sweet potatoes, peeled and cubed
3/4 cup coconut milk
1.5 Tbsp coconut oil
1 clove garlic, crushed
1 tsp salt
1 tsp pepper





Steam the cauliflower and sweet potato for about 10 minutes.

In a small pot, warm the coconut oil, coconut milk and oil until the oil is melted and the mixture is warm.

Place the steamed veg and liquid into a food processor and pulse until your desired consistency is reached. Season to taste with salt and pepper.




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Recipe - Roasted Rutabaga

I'll admit that there's only so much roasted broccoli and kale that I can eat.  So I saw rutabagas at the store last time I was there and picked one up.  My parents used to make 'fries' with them and this is essentially what I've done with this one, only I added some chili powder to the mix to give them a bit more flavour.



You'll need:
1 medium rutabaga
1/4 cup coconut oil, melted
1/2 tsp chipotle powder
1/2 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp black pepper





Preheat your oven to 400*F and combine all the spices.





Peel your rutabaga and cut into strips.


Melt the coconut oil and toss the rutabaga with the oil to coat.









Place the rutabaga strips onto a baking sheet; sprinkle with the spice mixture and toss the strips with your hands to coat.











Bake for 45 minutes, stirring or flipping the rutabaga halfway through baking.









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Wednesday, September 18, 2013

Paleo Kid Lunchbox

I went out today to run some errands and ran into my favourite Polish market.  They have a wonderful selection of meats that are prepared in-house, so I snapped up some sausage that I can't pronounce for the kid's lunch.  It's really quite good, like a drier kielbasa.


I paired the sausage with some raw veggies, grapes and a sweet potato and apple muffin.  Raspberries for a snack, since he hasn't been eating much of his snacks lately.


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Tuesday, September 17, 2013

Recipe - Sauteed Brussel Sprouts with Bacon

Boiling and Roasting Brussel Sprouts seem to be the most common methods. I think the majority of people  do not look forward to the boiled type and it's often easy to over roast brussel sprouts with all of their natural sugars.

Here are Sauteed Brussel Sprouts with Bacon

2 lbs Brussel Sprouts
5 slices of Bacon

Slice the bacon into half inch slices and add to a cold frying pan.



Turn the heat to medium-low. The cold frying pan allows the fat to more easily render off the bacon as we will be cooking the brussel sprouts in the fat shortly.




While the bacon is getting beautiful and crispy, slice the brussel sprouts into 1/8 inch slices beginning at the top of the sprout. Continue slicing until you reach the base.

You will convert the 2 lbs of brussel sprouts into a nice big pile before you're all done.






When the bacon is crispy and golden remove it from the pan and save for garnishing (About 15 minutes). As you are the chef, you are entitled to your share of bacon bits at this stage.








It will take 5-10 minutes to cook the brussel sprouts at this stage. When ready, heat the pan to medium-low again with the bacon fat still in the pan and add the brussel sprouts. Season with salt and pepper.

Stir regularly to avoid any burning.





Keep stirring until the brussel sprouts become translucent and just start to brown.

Add any remaining bacon bits and enjoy.



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Paleo Kid Lunch Retry

So yesterday's meal looked great. If it wasn't for filthy children and stomach bugs, I think he would have had a great meal. Instead, the dreaded phone call from the school came in at lunch time and a quick trip to school was required to retrieve the little guy.

He seemed fine after a little upchuck and we had a great afternoon.

Here's what the next day's meal became.


Applegate Roast Beef rolls, Veggies, 5 Strawberries (Requested), and the uneaten chocolate coconut ball.
Morning snack that he never seems to eat is a sweet potato and apple muffin and some blackberries.


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