Friday, January 10, 2014

Recipe: Meat and Veggie Muffins

These are adapted from my favourite paleo cookbook, Well Fed.  I love these muffins, they're incredibly easy to make and are perfect for on the go.  They're delicious warm or cold.

You'll need:
3 16 oz bags frozen, chopped spinach or kale, defrosted
1/2 tbsp coconut oil
1 medium onion, diced (about 1/2 cup)
1.5 lbs ground pork
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp ground cayenne
1 tsp summer savory
3 large eggs

Preheat the oven to 375*F.

Squeeze excess water from the greens; there should be about 4 cups of greens once they are completely wrung out.

Heat a large skillet over medium-high heat, add the coconut oil after the pan is warm.  Saute the onion, until it is tender and transluscent, about 5 minutes.

Crumble the ground meat into the pan, breaking up lumps with the wooden spoon.  Add the garlic and spices and cook until the meat is browned.

Stir in the greens until it's combined; set aside to cool for about 15 minutes.  While it's cooling, scramble the eggs in a small bowl.

When the meat is cool, add the eggs and mix together.  Use your hands! It's the best way to make sure everything is combined well.

Place muffin wrappers (I prefer to use silicone ones) into the muffin tin; they'll help to prevent sticking.

Pack the mixture into a 1/2 cup measuring cup, then transfer to the muffin pan.  Use your hands to pack the spinach tightly into the muffin wrappers.  They should be slightly mounded.

Bake for 40 minutes or until the tops are lightly browned.

When removed from the oven, allow them to cool, and store covered in the refrigerator.






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Thursday, January 9, 2014

January 2014 Whole30 Day 11



I started out this morning by making up a large batch of spinach and meat muffins with the intention of having leftovers for work tomorrow.  I'm really pleased with how these turned out.  Much better this time than last and I really think it has to do with the silicone muffin liners.  The recipe for these should be going up tomorrow morning.







We have a really full fridge right now, so I decided to have a mish mash for lunch; leftover buffalo chicken and kalua pig with a large salad topped with olives.









For dinner my little man asked for pizza.  I said no deal, but we can have meatza.  He was all over that.  So we had meatza and I set up a toppings station and he and I went to town topping our pizzas.







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Recipe: Paleo Beef Vindaloo

This is a really delicious dish that is quite simple to make.  It has a hint of spice without being overly hot.  It can also be made in a slow cooker, with the cooking time adjusted.

You'll need:
3 lbs beef, I used stewing beef.
2 cups beef broth
2 tbsp coconut oil or ghee
3/4 cup yellow onion, minced
1 tbsp ginger, minced
1 tbsp garlic, minced
2.5 tbsp tomato paste
3 tbsp Vindaloo spice mix (recipe below, or used prepackaged)
rice vinegar, to taste
black pepper, to taste
salt, to taste

Start by making your Vindaloo spice mix.  For the spice mixture you'll need to do the following:
Preheat the oven to 340*f; combine and toast the following on a baking sheet for 8-10 minutes until golden and fragrant:

1/4 cup cumin seeds
1/3 cup coriander seeds
5 tbsp black peppercorns
1 cinnamon stick, broken into small pieces
1 tsp cloves (whole or ground)
1/2 tsp mace (ground or whole)
1/4 tsp cardamom

Once done toasting the spices, grind them in a spice grinder until it's a fine powder.

Now, for the beef.






Combine the beef and stock in a pressure cooker.











Pressure cook the beef for 45 minutes; start timing as soon as full pressure has been reached.  Once your 45 minutes is up, allow the pressure cooker to cool and depressurize.  If using a slow cooker, cook the meat for 8 hours on low.











Strain the cooking liquid into a large pot.  Cook the strained liquid over medium-high heat until reduced to a syrup.









In a large skillet, sweat the onions, ginger, garlic and Vindaloo spice mix in oil over medium heat until the onions and garlic are almost translucent.










Add the tomato paste and cook over low heat until the mixture is almost dry.











Add the reduced syrup to the tomato paste and spice blend.












Pour the reduced liquid over the beef.  Simmer it over medium-high heat, turning and basting the meat until it browns and the liquid reduces to a glaze, about 6 minutes.











Serve over riced or mashed cauliflower and season to taste.









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Wednesday, January 8, 2014

January 2014 Whole30 Day 10




Once I returned home from a brisk (read: freezing) walk to drop the kid off at school, I made up some scrambled eggs, bacon and green beans.  Easy and satisfying for hours!










For lunch I made up a big batch of deli tuna salad and had it with cucumbers on the side.  After lunch I was still feeling a little bit hungry, so I had a spoonful of coconut butter.  If you're going to splurge and buy a jar of coconut butter, buy Artisana.  It's incredible.  I can't even describe how delicious it really is.







And dinner was beef vindaloo.  It's pretty easy and incredibly delicious.









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