Showing posts with label paleo. Show all posts
Showing posts with label paleo. Show all posts

Monday, November 18, 2013

Recipe - Paleo Chips

Sometimes I need a salty snack.  In lieu of potato chips, I reach for proscuitto and bake it in the oven for a couple of minutes and end up with a delicious, salty, protein rich snack.  I first saw this method over on Nom Nom's blog.  They're a staple in our home.

You'll need:


That's it.  Just meat.

Preheat your oven to 400*F.

Line a baking sheet with parchment or a silpat.  Place prosciutto in a single layer on the baking sheet.  Don't crowd it!!!

Bake for 10 minutes.  I tried to take a photo of the 10, but my timer kept flipping down to 9.  So then I gave up.

After 10 minutes or so, remove the prosciutto from the oven.

Allow them to cool. They just crisp up more and more as they cool.


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Saturday, November 16, 2013

Recipe: West African Chicken Stew from Well Fed 2

Now that winter is creeping in, I'm wanting hearty, warm meals more often.

This recipe is adapted from Well Fed 2 by Melissa Joulwan.  I am slowly cooking my way through this book, as I did with the original Well Fed, hands down my most used cookbook.

This recipe didn't disappoint.  It will likely become a staple in our home, especially during our cold Canadian winters.

You'll need:

1/2 tbsp coconut oil
1 lb boneless, skinless chicken thighs (I used a mix of thighs and breasts)
salt and pepper
1 medium onion, chopped
1 - inch piece fresh ginger, grated
3 cloves garlic, minced
1/2 tbsp ground coriander
1/2 tsp cayenne pepper
1 bay leaf
1 - 28oz can diced tomatoes (the original recipe calls for 1 cup crushed tomatoes.  I misread. Whoops!)
1/4 cup water
1/4 cup sunflower seed butter (I use sunbutter with the green label, no sugar added)
1/4 tsp vanilla extract
fresh parsley for garnish

Sprinkle the chicken with salt and pepper.  Heat a large pot over medium high heat.  Add coconut oil and allow to melt.  Add the chicken in a single layer and allow to brown well on both sides, about 10 minutes.  Remove the chicken to a bowl to catch the juices.

In the same pot, cook the onions and ginger until soft, about 5-7 minutes.

Add the garlic, coriander, cayenne and bay leaf.  Cook until fragrant, about 30 seconds.

Add the tomatoes and water, stirring to combine.

Nestle the chicken into the sauce, along with any juices it released.  Increase the heat and bring the pot to a boil, then reduce to a simmer and cook, covered for 30 minutes.

Remove the chicken from the pot.  Break the chicken into large pieces with the side of a wooden spoon.  Add the sunflower seed butter and vanilla to the pot and mix to combine.  Return the chicken to the pot and cover.  Heat through, about 5 minutes.

Serve sprinkled with parsley (and sunflower seeds if you have them on hand).

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Friday, November 15, 2013

Recipe: Deli Tuna Salad from Well Fed 2

When Well Fed 2 came out we were on vacation; one of the first things I did upon returning home was order it.  I was not disappointed.  For lunch today we had this tuna salad.  It was so delicious and I'm certain that it would last really well in the fridge for a couple of days and likely taste better with time.  To be honest, it's so great that it wouldn't last here that long.  But if you're batch cooking for the week, this is a great option to add into your meal plan.

This recipe is adapted from Well Fed 2.

You'll need:

2 cans of tuna, water or oil packed
1/4 medium onion, minced
1/4 cup fresh parsley leaves, minced
1/2 tbsp lemon juice
1/2 tsp ground black pepper
1/4 tsp salt
dash cayenne pepper
1 rib celery, diced
2 tpbs dried chives (I didn't have any, so left these out and it was still delicious)
1/4 cup dill pickle, minced
1/4 cup Olive Oil Mayo

Drain the tuna and keep 1 tablespoon of the oil if using oil packed tuna.  Drain completely if using tuna packed in water.  In a bowl combine tuna, reserved oil (I added 1 tablespoon of olive oil since I was using water packed tuna), lemon juice, parsley, salt and pepper and cayenne.  Set aside and allow it to marinate for 10-15 minutes.

While waiting, dice your celery and dill pickle.

After waiting, add in the celery, chives and pickle.  Fold in with a rubber spatula.

Add in olive oil mayonnaise.  Fold again with a spatula.

I love tuna salad on its own with cucumber slices or stuffed inside of peppers.  What's your favourite way to eat tuna salad that doesn't involve bread?

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Thursday, October 10, 2013

Recipe - Chipotle Meatballs

Yesterday I made a really delicious meat sauce and served over spaghetti squash.  I overshot and accidentally took out an extra pound of meat.  That extra pound of meat had to be used up, and meatballs are a huge favourite of the kid over here, so I figured these would be the perfect option for dinner tonight.  This recipe is adapted from Practical Paleo.

You'll need:
1 lb ground beef
1 chipotle pepper, chopped
1 tsp onion powder
1 tsp smoked paprika
1 tsp salt
1 tsp black pepper

Preheat your oven to 375*.

In a large bowl, combine all the ingredients.  Get in there with your hands, to make sure it's mixed thoroughly.

Form into balls.  I used roughly 2 Tbsp for each meatball.

Sear in a hot pan.  I put a bit of bacon grease into mine before cooking the meatballs.

When brown, turn the meatballs.  Put into the oven and bake for approximately 12 minutes or until a thermometer reads 165*.

I served these alongside a bowl of Broc-cauli 
Stew and it was a really delicious combination.

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Wednesday, October 9, 2013

Recipe - Broc-cauli Stew from Practical Paleo

We're pretty lucky, our kid loves anything with broccoli in it.  This 'green soup' was a huge hit here tonight with adults and child.  This stew is perfect for your Whole30, or every day meals.

You'll need:
4 cups cauliflower, chopped and steamed
4 cups broccoli, chopped and steamed
2 cups chicken broth
1 head of roasted garlic
Salt and Pepper, to taste
4 slices of bacon, chopped and cooked until crisp (if desired. trust me, you desire)

Roast your garlic:
- Preheat your oven to 375*.
- Cut the top off of a head of garlic.
- Place in tin foil.
- Drizzle with olive or coconut oil.
- Wrap in the foil and roast for 45 minutes.

Steam your broccoli and cauliflower while your garlic is roasting.

Working in batches, using your blender, puree the broccoli and cauliflower with some broth.

Add the roasted garlic into one of the batches.

Put the soup back into a large pot and combine all the batches.  Heat until warm.  Add more broth if you prefer your stew to have a thinner consistency.  Season with salt and pepper.

Serve in bowls and top with bacon.

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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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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.


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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