Monday, April 21, 2014
Last Thanksgiving my husband made a paleo pecan pie using a recipe he found from Against All Grain. It was one of the best pecan pies I have ever had; not too sweet and didn’t make you feel like you could only take a few bites before you had to put it down. Ever since then I’ve been asking him to make the pie again….but he hasn’t! So to fulfill my pecan pie craving I decided to experiment and make some pecan muffins that I hoped would have similar pecan pie taste.
Instead of tasting like pecan pie though, the muffins had their own unique butterscotch pecan flavor and totally satisfied my craving. The rich sweetness came from using coconut palm sugar and some amazing raw honey (we use Y.S. Organic Bee Farms Raw Honey and it is seriously the best honey I’ve ever had).
PALEO BUTTERSCOTCH PECAN MUFFINS
1/2 cup of coconut palm sugar
1/3 of a cup of raw honey
1 cup chopped pecans
2/3 cup of coconut oil (melted)
2 eggs beaten
2/3 cup of almond flour
2 tbsp. of coconut flour
1. Combine eggs, melted coconut oil, and raw honey (if you use the Y.S. one that I link to make sure that you warm it up first to make it easier to blend into the other ingredients) and whisk together.
2. In a separate bowl combine the almond flour, coconut flour, and coconut palm sugar. Mix together well, making sure there are no clumps from the almond flour.
3. Add the flour mixture to the egg mixture and and stir well. Once they are mixed together add in the chopped pecans.
4. Scoop the batter evenly into a standard muffin tin. (I used baking cups instead of greasing the pan.)
5. Bake at 350 degrees Fahrenheit for 20-25 minutes. They should be brown on top and if you insert a toothpick in the center it should come out clean.
You can eat them fresh out of the oven or allow them to cool before you try them.
Monday, April 7, 2014
I will be the first to admit that I am not a die hard paleo follower. I love cheese and sour cream and haven’t ever been able to give those up. When I hit 8 weeks of this pregnancy I experienced something I had never felt before. Gluten cravings. I thought I had a ton of experience being a carb addict for 30 years of my life, but really I was so wrong. The intense cravings I experienced were like nothing I had ever dealt with and I wasn’t able to resist. I could tell when something didn’t have gluten in it because it was like my body wasn’t satisfied. The intense hunger and nausea wouldn’t go away until I put a gluten filled food in my mouth. Thanks Baby #3.
Before then I had been grain free for about 4 months (like I said above, not paleo because I love cheese) and on a weight loss journey. I had no problems cutting out grains and gluten and felt so much better than when I had included them in my diet. My food cravings had really dwindled down to nothing when I wasn’t eating those refined sugars and carbs on a daily basis. When they hit me at 8 weeks I really felt like a junkie looking for a fix. 20 weeks later, those cravings have finally stopped and I am beginning to include more grain free meals in my diet, and make paleo meals for my husband who actually follows the diet 100%. I’m hoping to go back to following a grain free diet soon, and looking forward to meeting baby #3 as well.
These drumsticks were good. So good that I am embarrassed to tell you how many I ate the day I made them. They’re a little sticky, a little sweet, and delicious in a major way.
STICKY MAPLE BACON “TERIYAKI” DRUMSTICKS
12 Chicken legs/drumsticks (Thighs are also an option)
4 slices of bacon (we use uncurred, hickory smoked)
11/2 cups of pure maple syrup (none of the fake stuff)
1/2-3/4 cups of coconut aminos
1-2 tablespoons of avocado oil/olive oil
1 teaspoon of salt and
1 teaspoon of pepper
1. Pat dry the drumsticks before placing them in a 9x13 baking dish. Whisk together the maple syrup, coconut aminos, avocado oil, salt and pepper to make your marinade. Pour 1/2 of the marinade over the chicken in your baking dish. Make sure the chicken legs are coated well by turning them or massaging the marinade into them.
2. Cover the baking dish with a lid or foil and place in the fridge over night. Place the other half of the marinade in a lidded jar in the fridge as well.
3. After a few hours turn the chicken so that the marinade has had a chance to cover and soak into both sides of the legs.
4. 10-15 minutes before you’re ready to put your chicken in the oven preheat your oven to 375 degrees Fahrenheit, and remove the chicken from the fridge. Cut up your bacon into small pieces and sprinkle over the chicken.
5. Place the baking dish full of chicken in the oven (uncovered) and bake for 30 minutes. After 30 minutes turn the chicken over, and bake for another half an hour.
6. After 1 hour in the oven, check the temperature of the chicken legs to make sure it’s at least 160 degrees F. If the chicken legs have reached that temperature, turn your broiler on and cook the chicken for another 2-3 minutes. Browning the legs a bit.
7. Remove the reserved marinade/sauce from the fridge and place it in a small pot on the stove on medium heat. Slowly bring the sauce to a low simmer, reducing the sauce, stirring frequently, until it is a thicker consistency. Pour the sauce over the drumsticks and serve while warm.
Thursday, April 3, 2014
What do you do when your husband comes home from Whole Foods with a couple of pounds of Grass fed, organic boneless short ribs, and you’ve never even made short ribs before? If you’re me, you put off making them until the very last minute, and then Google what the best way to cook boneless short ribs happens to be. Thanks to searching the web I learned that slow baking was a simple and easy way to cook them.
I decided to put an Asian spin on them, and make a honey ginger marinade so they could soak up all that deliciousness overnight. Throwing together a quick paleo marinade only took a couple minutes with ingredients I had on hand, and luckily, it turned out to be pretty awesome. I put them in the oven for a few hours this morning so Justin would have something to take with him to work, and he gave them his complete approval. And a few hours ago I turned them into the perfect filling for a paleo, honey ginger short rib lettuce wrap.
HONEY GINGER BONELESS SHORT RIBS
- 3-4 lbs of grass fed, organic boneless beef short ribs
- Honey Ginger Marinade (recipe below).
- 1/4 cup of avocado oil
- 1/2 cup coconut aminos
- 1 teaspoon of sea salt
- 1-2 cloves of minced garlic (or 1 heaping teaspoon of garlic powder)
- 2 tablespoons of raw honey
- 1-2 teaspoons of grated fresh ginger (or 1 teaspoon of ground ginger)
When you’re ready to cook the ribs preheat your oven to 300 degrees Fahrenheit. Place all the short ribs and marinade in a glass/ceramic baking dish so that they fit snugly together. Cover the dish with foil and place in the hot oven. Bake them for 2.5 to 3 hours. Remove from the oven and allow to cool a bit before eating.
The ribs turn out incredibly tender and are so easy to shred. They’re perfect for making lettuce wraps or tacos. For mine, I used romaine lettuce, and thinly sliced cucumbers sprinkled with sesame seeds, the honey ginger boneless short ribs, and some of the additional marinade that was cooked with the meat for a little sauce. The ribs became a super easy lunch, and we have plenty of leftovers.
Hope you enjoy them!
Monday, February 24, 2014
I’ll be the first to admit, when it came to ranch dressings I thought there was nothing better than the Hidden Valley Ranch packet and adding some milk and mayo. I know some of you are probably cringing, and thinking about all the bad things that are probably in those packets. And trust me, I am too. I knew the packet dressing wasn’t good for me. But the flavor of that ranch dressing just never compared to any other store bought dressings. Or at least to me it didn’t. So I never tried to make any other version of ranch dressing at home, and after buying bottles and bottles of store bought ranch dressings and not finding one that tasted good enough I pretty much resigned myself to the fact that I was just going to have to go ranch-less, because I had already decided that I wasn’t going to be using the processed packet kind anymore.
Sunday morning around 3 AM, I was fighting another bought of pregnancy induced insomnia, and I was up watching the Food Network. Some show with Guy Fieri was on, and he made a salad with homemade ranch. Which, if you’ve seen some of the shows Guy Fieri does, a salad and dressing is pretty much the last thing I would expect him to be making. But he quickly threw together a homemade ranch, and I knew I could make my own right here at home, without any packet or crazy ingredients.
This ranch dressing is simple to throw together, and takes only a couple of minutes, using ingredients you most likely have on hand. I start with the lower amount in the ingredients and add more if more flavor is needed.
Homemade Ranch Dressing
1 cup buttermilk
1/2 cup mayo (you can make your own or use a store bought mayo)
1/2 cup sour cream (you can use greek yogurt if you prefer)
1-2 tablespoons of vinegar
1-2 cloves of smashed garlic (or 1-2 teaspoons of garlic powder)
2 teaspoons of dried parsley
2 teaspoons of dried chives
1/4 teaspoon of dried dill
salt and pepper to taste
Whisk everything together and pour into a jar to store in the refrigerator. No more packets, no more overly processed ranch. And you've got dressing that's been kid tested (if you count my two kiddos eating and loving it) and mom approved.
Friday, February 7, 2014
For several weeks I’ve been craving chicken pot pie. It’s always been a favorite food of mine. I love the richness and heartiness it provides. But when you have a husband who is following a paleo diet, you can’t exactly make the chicken pot pie your mom used to make, or buy a store bought grain free crust. Instead you improvise and come up with your own recipe. One that’s still rich and delicious tasting, and still hearty enough to fill you up on a cold night.
**This recipe is grain free, dairy free, and of course gluten free.
PAELO CHICKEN POT PIE RECIPE
Chicken Pot Pie Filling
4 carrots, peeled and chopped
3 celery stalks, chopped
1/2 white onion, diced
3 cups of chicken broth/stock
2 chicken breasts, cooked and chopped into small pieces
1/2 can of coconut milk (full fat, shake before opening)
1 small head of cauliflower, cut off the florets and chop into small pieces
1 clove of garlic or 1/2 tsp. of garlic powder
1 tsp. of Poultry Seasoning
1 tbsp of arrowroot flour
1 tbsp of avocado oil or olive oil
salt and pepper
1. In a large pot or enameled dutch oven add the oil, carrots, onion, and celery and sauté for a couple of minutes.
2. Add the chicken broth and garlic, and brig to a boil. Cook on medium for 5 minutes.
3. Add the chopped chicken and stir it in.
4. Add the coconut milk and stir it in. Allow it to come back to a simmer/bubbling before whisking in the arrowroot flour.
5. Add in the poultry seasoning, and some salt and pepper. Stir well before adding the cauliflower.
6. Simmer for 10 minutes on medium low, or until the carrots are soft, and the broth and milk has thickened has thickened. Turn the heat off while you prepare the crust.
1 1/4 cup almond flour
1/4 cup ground golden flax meal
1/2 tsp sea salt
1 tsp. baking powder
2-3 tbsp. melted coconut oil
1-2 tbsp of cold water
1. Preheat the oven to 375 degrees Fahrenheit. Mix together the almond flour, flax meal, sea salt, and baking powder.
2. Pour in 2-3 tbsp. of coconut oil and begin to mix the dough together with a fork. Add the cold water as needed to make the dough smoother and stick together.
3. Separate the dough into small balls, and flatten into round discs.
Pour your chicken pot pie filling into an oven safe baking dish, and place the dough that you’ve flattened into discs on top of the filling. Bake in the oven for 20 minutes or until the top of the crust begins to slightly brown.
Wednesday, February 5, 2014
This Valentine’s Day is super different in this house. Last year Valentine’s Day would have meant Justin bringing home candy for the kids and himself. But since the great hip replacement of May 2013 he has completely changed his diet and lifestyle and candy is not even a blip on his radar. He’s been grain free since last August, and pretty much on a Paleo diet since last October. It’s really helped his auto-immune disease and we’re lucky to have seen so many improvements in his health.
Since he’s my Valentine, I thought it be kind of fun to make him up a Valentine’s Day “treat” he could take with him to work, and a cute printable to attach to the treat and slip in his lunch. I came up with the idea to combine a few of his every day snacks into one and attach the printable to jar. This combo is raw sprouted almonds, raw pepitas, dried unsulfured berries and raisins. You could use different nuts, seeds, or berries, and add grain free dairy free chocolate chips if you’re so inclined.
I also made four different printables in case any of you have a Valentine who is eating a paleo diet and wanted to send them off to work with a cute valentine and treat.
You can print all four at once, or print them individually. I’ve created Google docs for the printables and you can find them all by clicking on the links below. Feel free to print them and use them for your own Valentines.
PALEO INSPIRED VALENTINE PRINTABLES- ALL FOUR
PALEO INSPIRED VALENTINE PRINTABLE 1
PALEO INSPIRED VALENTINE PRINTABLE 2
PALEO INSPIRED VALENTINE PRINTABLE 3
PALEO INSPIRED VALENTINE PRINTABLE 4
Happy Valentine’s Day to all my grain free/paleo Friends!
Tuesday, January 28, 2014
From strong and extra-absorbent to ultra cushiony and ultra luxurious, Cottonelle is providing you with their longest rolls ever with their Clean Care and Ultra Comfort Care Triple Roll packs. We know just how important keeping a well stocked bathroom is in our home, and we want to know all your secrets for keeping yours well stocked too. We’ll be talking about the battle of the empty roll, how to turn little ones into helpers when it comes to changing the roll, and who you would vote for in your family as the person least likely to change the roll. Starting on February 2, 2014, when you purchase a Cottonelle Triple Roll pack from Walmart you have the chance to enter to win a 65” flat screen TV! (*Contest/promotion runs from 2/2/14 until 2/16/14.) Come join us for some “cheeky” fun and enter to win Walmart gift cards so you can keep your home well stocked with Cottonelle!
Here are the details:
When: Tuesday, February 4, 2014 from 8-9 pm EST (5-6:00 PST)
Where: On Twitter, using the hashtag #CtnlTripleRoll
Who: Be sure to follow our hosts @PollinateMedia, @alissamcircle, @jenhatzung, and guest of honor @Cottonelle
TweetDeck: We recommend following along using TweetDeck for the party. Search for our #CtnlTripleRoll hashtag + add a column to follow along
Prizes: We will be giving away 5 gift cards to @Walmart throughout the party. 2 $25 gift cards, 2 $50 gift cards, AND 1 $100 gift card! We’ll also be sharing about how you could enter to win a 65” flat screen TV with each Cottonelle Triple Roll pack you purchase from Walmart!
We’ve also made it easy for you to let your followers know about this twitter party. Just copy and paste the tweet below.
Join us as we chat about @Cottonelle Triple Roll & the importance of the roll 2/4/2014 8pm EST RSVP http://goo.gl/G7OXt6 #CtnlTripleRoll
Please RSVP using the link below (enter the URL to your Twitter profile) to be eligible for a prize. All winners will be chosen randomly from the RSVP list. Winners must be present and participating during the party to be eligible to win a prize. Be sure to follow the Party Hosts, along with using the hashtag in every tweet about the party.
This twitter party is sponsored by Cottonelle as part of a social shopper marketing campaign with Pollinate Media Group®. #CtnlTripleRoll #pmedia
Posted by Jennifer Curtis at 12:00 AM