Wednesday, December 10, 2014

Mac & Cheese

Who doesn't crave mac & cheese every now and then?  I do, at least once a month.  It's also still one of my kids' favorites.  So, I started thinking about how I can make my own and make it healthy and still delicious.  Voila!

Ingredients:
  • 1 lb brown rice elbow pasta (or what ever shape)
Cheese Sauce:
  • 2 C. raw cashews, soaked for 2-4 hours
  • 1/4 C. melted Kerrygold butter, or ghee, or olive oil
  • paprika, salt, garlic powder to taste
  • pinch of cayenne
  • 1/4 - 1/2 C water
  • 2 blocks of raw cheese, grated (to make this dairy free you can substitute the cheese for nutritional yeast)
Directions:
  1. Cook your pasta according to package directions.
  2. While your pasta is cooking make sauce.
  3. Drain cashews and add to food processor.
  4. While the processor is on add butter and seasonings, blend until smooth.
  5. Add enough water to make it a creamy liquid, kinda like cake batter.  It will thicken as it sits.
  6. When pasta is done, drain and add back into pot.
  7. Add sauce and 3/4 of cheese, stir until well blended.
  8. Pour into a buttered casserole dish and top with remaining cheese.
  9. Bake at 350˚ for about 20 minutes or until cheese is brown and bubbly.
I had cooked, leftover broccoli so just before I drained the pasta I added the broccoli to the hot water to heat it up and drained it with the pasta.

This is good enough that I am putting it on my Christmas Eve and Christmas Day menus.

Thursday, November 20, 2014

Crockpot Stuffing

I know. I know. But seriously, this is an amazing recipe.  It's easy, doesn't take up any room in your already packed oven, and is delicious!

Ingredients:
Photo: Serious Eats
  • 1 C butter
  • 2 large onions, chopped
  • 2 C chopped celery
  • 2T chopped fresh parsley
  • 8 oz mushrooms, sliced (optional)
  • 12-13 C slightly dry gluten free bread, cubed
  • 1/2 t salt
  • 1/4 t pepper
  • 1 t dried sage
  • 1 t dried thyme
  • 1/2 t ground marjoram
  • 2 - 2 1/2 C chicken or bone broth
  • 2 eggs, beaten
Directions:
Photo: Serious Eats
  1. Melt butter in a large skillet and sauté onion, celery, parsley, and mushrooms, until onions are translucent.
  2. Add bread cubes to a large bowl and add butter mixture.
  3. Add all the seasonings as toss well.
  4. Pour in enough broth to moisten bread cubes.
  5. Add beaten eggs and mix well.
  6. Pack lightly into a well buttered slow cooker.
  7. Cover and cook on low for 4-6 hours.
Serves 6.



Wednesday, September 24, 2014

Whole30 Day 22: Shepherd's Pie


I like to think of Shepherd's Pie as an everything-but-the-kitchen-sink kind of dish because you can throw almost anything in with the meat.  I've posted Shepherd's Pie on my blog before but it's not whole30.  I made some tweaks and easily turned this dish into a yummy whole30 meal.

Ingredients:
  • 2lbs sweet potatoes or yams, baked until soft and cooled
  • 1T evoo
  • 1 small onion, chopped
  • about 5 small carrots, chopped
  • 2 stalks celery, chopped
  • a couple handfuls of baby brussel sprouts, sliced
  • 1lb chorizo
  • 1/2 lb grass-fed ground beef
  • 1/4 - 1/2 cup bone broth or other broth

Directions:
  1. In a large skillet heat evoo and add onion, carrots, and celery. 
  2. Cook about 5 min and add brussel sprouts, cook for about 2 min
  3. Add chorizo and beef and cook until no longer pink
  4. Add seasonings to taste
  5. In a large mixing bowl add the sweet potatoes and broth (I was lucky enough to have some leftover homemade vegetable soup and used that for extra veggies!)
  6. Blend potatoes and broth until smooth
  7. If your skillet is oven proof, spread potatoes over meat mixture and put into oven.  If not, pour meat mixture into a baking dish and top with potatoes.
  8. Bake at 350˚F for about 30 minutes.
I super, super love this one pot meal!!

Tuesday, September 23, 2014

Whole30 Day 17: Carnitas Fries

Absolutely delicious!!!

Ingredients:
  • 12oz pkg fully cooked carnitas - or make your own! - I used Trader Joe's Traditional Carnitas
  • 2 lbs sweet potatos, cut into fries sticks or put them through a spiralizer for curly fries
  • 8oz pico de gallo or chop your own tomatoes, onion, garlic, jalapeño, cilantro
  • guacamole
Directions:
  1. toss sweet potato fries with evoo and season to taste
  2. bake at 450˚F for about 20 min.  
  3. if using packaged carnitas, heat according to directions
  4. when fries are done, top with carnitas, pico de gallo, and guacamole

Whole30 Day 16: Prosciutto Wrapped Peach Salad

Ingredients:
  • 2-3 peaches, sliced
  • about 8 slices of prosciutto, cut in half, lengthwise
  • pistachios
  • salad greens
  • lemony dijon dressing
Directions:
  1. wrap 1/2 slices of prosciutto around each peach slice
  2. grill wrapped peaches until prosciutto is crispy
  3. place peaches on top of salad greens and sprinkle generously with pistachios
  4. drizzle dressing over salad
Salad Dressing - in a small jar mix together all ingredients and shake until well blended
  • evoo
  • apple cider vinegar
  • dijon mustard
  • lemon juice 

Whole30 Day 15: Sausage and Veggies

Super easy! This is especially nice when the heat has zapped you of all your energy but you have a lot of veggies in the fridge that need to be cooked.  You can use what ever veggies you want!

Ingredients:
  • brussel sprouts, halved
  • broccoli, chopped
  • onion, rough chopped
  • carrots, cut in 1" chunks
  • chicken apple sausage - I used Applegate - cut into 1" chunks
  • oregano
  • thyme
  • salt 
  • pepper
Directions:
  1. Toss all the veggies together in EVOO or ghee or oil of your choice
  2. Season with salt and pepper + any other seasonings you like
  3. Pour into a baking dish and bake at 400˚F for 10 min.
  4. Add sausage, stir together
  5. Return to oven and bake for 10 more min.

Tuesday, September 16, 2014

Whole30 Day 14: Roasted Chicken Thighs and Veggies

It's hot and I don't feel like spending a lot of time in the kitchen.  Even though I used my oven, this was quick and easy.

Ingredients:
  • organic, free range chicken thighs
  • green beans, trimmed
  • baby heirloom tomatoes
  • red onion, cut into chunks
  • evoo
  • salt, dried thyme, fresh rosemary
Directions:
  1. heat oven to 375˚F .
  2. combine all veggies and thighs in a bowl.  Add evoo and spices and mix evenly to coat all ingredients in oil.
  3. Add ingredients to a baking dish putting thighs in first, veggies on top.
  4. Roast for 30-40 minutes, until veggies are crisp and chicken is cooked through.
I added some sautéed mushrooms to my plate.  I'm the only one that likes them.

Directions:
  1. Heat a big tablespoon of butter in a skillet and add mushrooms.  
  2. Sauté at a medium heat until mushrooms are golden brown and caramelized.
  3. Season with salt and pepper.

Sunday, September 14, 2014

Whole30 Day 13: BLATs

Bacon Lettuce Avocado Tomato - easy, delicious, quick, yummy.  This time I turned my avos into guacamole (smashed and added salt, pepper, garlic powder) because that is the only way Cooper will eat them.  I used baby heirloom tomatoes from Trader Joe's and Niman Ranch bacon.

Saturday, September 13, 2014

Whole30 Day 12: Chipotle Carnitas Salad

Let's be real.  Sometimes you have to eat out.

Chipotle Carnitas Salad:
Photo: A Balanced Life Cooks
  • local, fresh lettuce
  • naturally raised pork
  • no rice
  • no beans
  • grilled fajita veggies: bell peppers, onions, oregano
  • tomatillo-green chili salsa: fire-roasted tomatillos, tomatoes, jalapeño peppers, red onion, cilantro, garlic, cumin, oregano
  • pico de gallo
  • guacamole
  • no cheese
  • no sour cream
  • no corn salsa

Friday, September 12, 2014

Whole30 Day 10: Zoodles Carbonara

Spaghetti Carbonara is probably my favorite pasta dish.  I love the richness of the egg and the saltiness of the bacon.  Fortunately, this dish is still very yummy plus it's good for you.  Bonus: it's quick and easy, too!

Photo: http://www.insulinresistancerecipes.com
Ingredients:
  • 2 zucchini, spiraled or julienned
  • 6 pieces of bacon, diced
  • 2 garlic cloves, minced
  • 2 eggs, beaten
Directions:
  1. Cook bacon, add garlic, and cook for just a few seconds.
  2. Add zoodles and cook for a couple minutes
  3. Add in eggs and stir to coat evenly.
  4. Enjoy!

Thursday, September 11, 2014

Whole30 Day 9: Homemade Chicken Soup

So, my youngest is home sick.  Time to make chicken soup.  Thankfully, I turned my bones from last Monday's "Beer Can" Chicken into delicious, healing broth.


Ingredients:
  • bone broth - make it yourself to get all the rich, healing nutrients.  Why bone broth? Check it out here that includes a recipe.
  • organic, free range, roasted chicken
  • veggies: carrots, celery, onion, kale, zucchini, broccoli, etc.
  • salt to taste
Directions:

Add all ingredients to bone broth and bring to a boil.  Simmer, covered for about 15 minutes or until veggies are tender (not mushy).

Whole30 Day 8: No-Taco Tuesday

Tonight's dinner was inspired by my sister-in-law's take on Non-Taco Tuesday. Check out her instagram and more delicious paleo plates.
  • Start with any fresh greens
  • Top with fresh or grilled veggies: bell peppers, red onions, zucchini, carrots, broccoli, etc.
  • Add seasoned grass-fed ground beef: as you're cooking your beef add cumin, sea salt, pepper, cayenne, garlic powder, etc.
  • Top with pico de gallo and guacamole
Super easy and super yum!

Tuesday, September 9, 2014

Whole30 Day 7: Teriyaki Pineapple Burgers

Whole30 Day 6 was leftover Pepperoni Spaghetti Pie.  Day 7 was an amazing, delicious treat! Thank you, whole30recipes, for this one!
Photo: whole30recipes

I pretty much followed her recipe exactly except I grilled my onions.

Actually, I added extra bacon fat.  This is what I did:

1. cooked my bacon, poured off most of the bacon fat
2. sautéed my mushrooms in the bacon fat, set aside in a bowl
3. added more bacon fat to the pan, grilled my onions, set aside in a bowl
4. added more bacon fat to the pan, grilled my pineapple, set aside
5. then grilled my burgers

It really is so yummy!!!

Get the whole recipe on instagram: whole30recipes, August 14, 2014

Saturday, September 6, 2014

Whole30 Day 5: Pepperoni Spaghetti Pie

This recipe is similar to one I posted last year, Pepperoni Pizza Casserole.  But PaleOMG's recipe is just different enough it made me want to try hers instead of mine.  Plus, PaleOMG's version is straight-up whole30 compliant. But I'm topping mine with compliant pepperoni slices as inspired by From Here To Health.

Photo: From Here To Health
Almost 5-Ingredient Pizza Spaghetti Pie

Ingredients
  • 1 large spaghetti squash
  • 1 lb italian sausage
  • ½ yellow onion, diced
  • 1 cup pizza sauce (no sugar added)
  • 1 teaspoon dried basil
  • salt and pepper, to taste
  • 3 eggs, whisked
  • (optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)
Instructions
  1. Preheat oven to 400˚F.
  2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then, remove squash from oven and reduce temp to 350˚F.
  3. Once squash is done cooking, remove threads and place in a large bowl. Set aside.
  4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
  5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
  6. Add sausage mixture to the spaghetti squash and mix well.
  7. Add whisked eggs to the spaghetti squash and mix everything together until you can no longer see the eggs.  Pour into an 8×8 baking dish.
  8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
  9. Let rest for 5 minutes before serving.

Friday, September 5, 2014

Whole30 Day 4: Hot Dogs

This is a re-post from earlier in the year but it is worth a second look!  Just be sure to use whole30 approved hot dogs and toppings.

My dear friend, Kindra at Bon Appetit Paleo, is brilliantly creative.

We're no strangers to organic, grass-fed, beef hot dogs.  We've been buying the Applegate hot dogs for a couple of years and eating them bunless.  We love them!  But when Kindra told me her idea for a bun, I HAD to make it.

It was perfect!  PERFECT!  I barely had to convince myself I was not eating a hot dog bun.


Ingredients:
  • organic, grass-fed, beef hot dogs
  • small organic sweet potato or yam (about the size of your hot dog)
  • condiments
Directions:
  1. Preheat oven to 400˚F.
  2. Scrub potatoes and slather with ghee or bacon fat.
  3. Bake sweet potatoes for about 20 - 30 minutes, until soft and skins are starting to crisp.
  4. Grill hot dogs.
  5. Remove potatoes and allow to cool, to handle.
  6. Scoop out flesh.  This is your side dish.
  7. Add hot dog to potato skin and top with condiments.
Love, love, love this dish!

Thursday, September 4, 2014

Whole30 Day 3: OMG Sliders

Photo: whole30recipes
This is amazing! Thank you whole30 for this recipe.  I followed the recipe pretty much.  I just substitued turkey for leftover "beer can" chicken and avocados for guacamole.  Delicious!!

For the recipe visit whole30recipes on Instagram, August 27, 2014 and while you're at it, visit the whole30 website.

By the way, I've never made my sweet potatoes this way.  Why the heck not?  I'm thinking every time I cook bacon, I'm making these potatoes, too.  Yum!!

Wednesday, September 3, 2014

Whole30 Day 2: Steak Fajita Salad

Photo: Researching San Diego
When I came across grass-fed hanger steak in my freezer I looked up how to cook it and realized it would make great fajitas.

Marinade Ingredients:
  • hanger or flank steak, sliced 
  • 1/4 C EVOO
  • 1/4 C apple cider vinegar
  • salt
  • pepper
  • 3-4 smashed garlic
Salad Ingredients:
  • fajita Veggies:  bell peppers, onions, zucchini, etc
  • salad greens
  • guacamole
Marinade Directions:
  1. Add all ingredients to a giant ziploc bag and mix well.
  2. Allow to refrigerate for at least 6 but not more than 8 hours, turning once halfway through.
Salad Directions:
  1. Sauté veggies in EVOO until al dente, not mushy
  2. Add salt and cumin (optional) to taste, remove from pan, and set aside
  3. Add steak to same pan and cook to desired temp.
  4. Place salad greens on each plate
  5. Add sautéed fajita veggies
  6. Top with steak and guacamole

Tuesday, September 2, 2014

Whole30 Day 1: "Beer Can" Chicken

Back in the day we grilled beer can chicken all the time.  I had totally forgotten about this delicious dish until whole30recipes posted her version on Instagram.  She uses a rack but I never have.  I find the can and the chicken's legs make a nice tripod.

Ingredients:
  • 1 3-4lb Whole Organic, Free Range Chicken, innards removed, rinsed, and patted dry
  • EVOO
  • equal parts smoked paprika, garlic powder, salt, pepper
  • 1 can sparkling water
Directions:
  1. Heat oven to 350˚F.
  2. Rub EVOO and spices over entire chicken
  3. Open can of sparkling water and place chicken over it.
  4. Add veggies to the pan (optional)
  5. Roast for 90 min. until thighs register 165˚F
 Super easy and super yummy!

Thursday, April 3, 2014

Curry Coconut Butternut Squash Soup


Photo: the café sucré farine
This recipe is based on The Café Sucré Farine's Thai Butternut Coconut Curry Soup.  I had to modify ingredients to get my family to eat it.  It turned out delicious!

Ingredients:
·      1 tablespoon coconut oil, melted
·      1 large butternut squash, peeled and chopped in 2" pieces
·      2 tablespoons extra virgin olive oil

·      1 large onion, chopped

·      2 stalks celery, peeled, chopped (I recommend peeling to avoid strands in final product)

·      4 cloves garlic, chopped

·      1" piece fresh ginger, peeled, coarsely chopped

·      1 teaspoon crushed coriander seed
·      2 teaspoons sea salt

·      1 tablespoon mild curry powder

·      2 quarts home made bone broth or organic, gluten free stock

·      1 large sweet potato, peeled and chopped in 2" pieces

·      1 can coconut milk, we use Natural Value Organic Coconut Milk

Directions:
1.     Coat butternut squash with coconut oil and  roast  in a baking dish at 400˚F for about 30 minutes or until soft.  Set aside.
2.   Add extra virgin olive oil to a large stock pot. Heat on medium high until hot.

2.     Add onions and celery and sauté until translucent.

3.     Add garlic, ginger, coriander, salt, and curry powder and cook for two minutes.

4.     Add broth and sweet potato. Bring to a boil and then reduce to a simmer.

5.     Cook for 45 minutes or until all veggies are very tender.

6.     Add coconut milk and cook for another two minutes.

7.     Puree with a stick blender, food processor or regular blender until smooth and silky. 


Monday, March 24, 2014

Baked Chicken


Photo: Joseph De Leo
So yum!  This is Haylie Duff's Baked Chicken! It's from People Magazine, November 3, 2013.  If you can tolerate dairy and like goat cheese, try her recipe.  I made mine without the goat cheese.  Also, I didn't make the shallot cream sauce because I didn't have shallots but if I did, I would use 1/2 cup water and 1 cup bone broth.  Next time...

Ingredients:
  • 6-10 organic, free-range chicken legs or thighs (or 4 boneless breasts), skinned - we use Rosie Organic Chicken we find at Sprouts.
  • sea salt
  • 1 tbsp fresh thyme, chopped
  • 4oz package prosciutto, cut slices in 1/2 lengthwise
Directions:
  1. Preheat oven to 350˚F.
  2. Season chicken pieces with salt and thyme.
  3. Wrap prosciutto slices evenly around chicken.
  4. Bake in a lightly greased baking dish for about 20-30 min (depending on the size of your pieces) or until a meat thermometer inserted into the thickest part registers 165˚ and juices run clear.
While you're checking out Haylie's recipe, check out her blog, The Real Girl's Kitchen - so great!! 




Thursday, March 20, 2014

Cheeseburger Fries

Photo: Simply Potatoes
This dish was inspired by Everyday Scoop in Rachael Ray Magazine, March 2014, Hash Brown Heaven!

Ingredients:
  • 2T bacon fat, ghee, or butter 
  • 2lbs sweet potatoes, shredded - peeling is optional
  • 1lb grass-fed ground beef, browned and drained
  • salt to taste
  • 1 cup raw cheese, shredded
  • toppings, optional - pickles, onions, tomatoes, ketchup, mustard, guacamole, fried egg...
Directions:
  1. In a large sauté pan melt your fat and add the shredded potatoes, ground beef, cheese, and salt.
  2. Mix together and pan fry until potatoes are crispy, about 10 min each side.
  3. Serve individual portions and add top each off with optional toppings.
  

Monday, March 17, 2014

Maple Thyme Roasted Carrots

Photo: Martha Stewart
Easy and pairs perfectly with almost everything.  We had them with my modified version of Nom Nom Paleo's Green Sliders.  Yum!

Ingredients:
  • a pound of organic carrots, cut into 2" chunks
  • 3 T pure maple syrup
  • 2 T ghee or butter, melted
  • 1 t fresh, chopped thyme
  • salt to taste
Directions:
  1. Preheat oven to 400˚F.
  2. In a shallow baking dish mix all ingredients together.
  3. Roast for about 20 minutes.

Sunday, March 16, 2014

St. Patrick's Day

Ten recipes perfect for celebrating St. Patrick's Day all day long!

1. A healthy Shamrock Shake
Photo: An Edible Mosaic







Photo: Simple Bites

Photo: Primally Inspired
Photo: Savory Simple
Photo: Inspiralized
Photo: Nom Nom Paleo
7. Corned Beef & Cabbage
Photo: NJ Paleo Girl
 8. Irish Soda Bread
Photo: Elana's Pantry
9.  Lime and Avocado Tart
Photo: Eating Bird Food
10. Irish Mint Patties
Photo: Delighted Momma



ve put together a roundup of 10 paleo recipes that are perfect for celebrating St. Patrick’s Day in style. There are options for breakfast, appetizers, main courses and dessert. Enjoy! I know I will.
  1. An Edible Mosaic – Healthy Shamrock Shake {Mint-Flavored Smoothie}: This smoothie is so tasty it can be enjoyed for breakfast OR dessert!
  2. Simple Bites – Pea-camole: Peas are the secret ingredient in this unique twist on guacamole. It makes a great party appetizer.
  3. Primally Inspired – Reuben Style Cabbage Rolls: Who needs the sandwich when you can have a reuben-style cabbage roll?
  4. Savory Simple – Grilled Pork Chops with Spicy Chimichurri Sauce: These grilled pork chops are topped with a zesty green sauce made from fresh herbs.
  5. Inspiralized – Spring Zucchini Pasta with Peas, Leeks & Watercress: You’ll never miss the carbs in this flavorful green “pasta” dish.
  6. Nom Nom Paleo – Green Sliders (Spinach, Mushroom and Beef Mini Burgers): Everyone loves a slider, right? This recipe is a total crowd pleaser.
  7. All Day I Dream About Food – Homemade Corned Beef: Have you ever tried corning your own beef? It’s totally worth it.
  8. Elana’s Pantry – Irish Soda Bread: Paleo bread? Absolutely! Try this gluten-free, grain-free recipe. It’s wonderful topped with a bit of salted butter.
  9. Pineapple and Coconut – Steamed Mussels with White Wine Cilantro Pesto Sauce: Steamed mussels are easy to prepare at home and this green pesto sauce is the ultimate topping.
  10. Delighted Momma – Paleo Irish Mint Patties: There’s always room for dessert! Finish your St. Patrick’s Day menu with these delicious paleo treats.

Read more at http://www.philly.com/philly/food/20140306_Parade_Go_Green_with_10_Paleo_Recipes_for_St__Patrick___s_Day_.html#1bsPpbfMI6L7231d.99

There have been many adjustments since I first transitioned to a paleo/primal lifestyle this year. I was pleased by how quickly I got used to avoiding bread and sugar, but the one lingering problem? Surprisingly, it’s booze. I say “surprisingly” because I’ve never been a heavy drinker, so I didn’t even consider alcohol when going paleo. But I love meeting friends for happy hour or enjoying an evening cocktail at home from time to time. Now it’s really just about planning in advance and deciding when I’m going to treat myself to a little something extra. For example: St. Patrick’s Day. This is a fun holiday and I expect I’ll be enjoying a drink or two. But what about the food? No worries here!
I’ve put together a roundup of 10 paleo recipes that are perfect for celebrating St. Patrick’s Day in style. There are options for breakfast, appetizers, main courses and dessert. Enjoy! I know I will.
  1. An Edible Mosaic – Healthy Shamrock Shake {Mint-Flavored Smoothie}: This smoothie is so tasty it can be enjoyed for breakfast OR dessert!
  2. Simple Bites – Pea-camole: Peas are the secret ingredient in this unique twist on guacamole. It makes a great party appetizer.
  3. Primally Inspired – Reuben Style Cabbage Rolls: Who needs the sandwich when you can have a reuben-style cabbage roll?
  4. Savory Simple – Grilled Pork Chops with Spicy Chimichurri Sauce: These grilled pork chops are topped with a zesty green sauce made from fresh herbs.
  5. Inspiralized – Spring Zucchini Pasta with Peas, Leeks & Watercress: You’ll never miss the carbs in this flavorful green “pasta” dish.
  6. Nom Nom Paleo – Green Sliders (Spinach, Mushroom and Beef Mini Burgers): Everyone loves a slider, right? This recipe is a total crowd pleaser.
  7. All Day I Dream About Food – Homemade Corned Beef: Have you ever tried corning your own beef? It’s totally worth it.
  8. Elana’s Pantry – Irish Soda Bread: Paleo bread? Absolutely! Try this gluten-free, grain-free recipe. It’s wonderful topped with a bit of salted butter.
  9. Pineapple and Coconut – Steamed Mussels with White Wine Cilantro Pesto Sauce: Steamed mussels are easy to prepare at home and this green pesto sauce is the ultimate topping.
  10. Delighted Momma – Paleo Irish Mint Patties: There’s always room for dessert! Finish your St. Patrick’s Day menu with these delicious paleo treats.

Read more at http://www.philly.com/philly/food/20140306_Parade_Go_Green_with_10_Paleo_Recipes_for_St__Patrick___s_Day_.html#1bsPpbfMI6L7231d.99

Corned Beef & Cabbage

Easy Americanized St. Patrick's Day dinner!
Photo: NJ Paleo Girl
Ingredients:
  • 6 organic carrots, cut into chunks
  • 1 large onion, chopped
  • 1 organic cabbage, cut into wedges
  • 2-3 lb beef brisket or chuck roast
  • 1 bouquet garni of 3 T pickling spice - ours is from Savory Spice and has cinnamon, lampong peppercorns, mustard seeds, ginger, coriander, dill, mace, allspice, juniper berries, cloves, chiles, bay leaves
  • 2-3 cups water or homemade bone broth
Photo: NJ Paleo Girl
Directions:
  1. Add all ingredients, in order, to the slow cooker.
  2. Cook on low 7-9 hours.
  3. Remove bouquet garni and discard.
  4. Remove beef and shred or slice across the grain.
We added the beef back to the slow cooker and served ours over rice, ladling the juice, beef, and veggies over our rice.  You could do that with mashed sweet potatoes, too!




Friday, March 14, 2014

Pi Day

Happy Pi Day!  
It's a great excuse to make a delicious savory pie for dinner and a sweet pie for dessert.

Photo: Ditch the Wheat
  
Photo: Delectably Domestic

Photo: Carly Johnson

Photo: Paleo Magazine

Photo: The Paleo Mom

Photo: Our Paleo Life

Wednesday, March 12, 2014

No-Mato Sauce

Photo: Angels Homestead
30 days FODMAPs-Free and cutting out nightshades for inflammation means finding new ways to feed your cravings.

This sauce is yummy and can be used as a pasta or pizza sauce.

Try it with my Pepperoni Pizza Casserole, Cauliflower Crust Pizza, or the Sweet Potato Crust Pizza recipes.

Ingredients:
  • 1 tsp asafoetida
  • 1 cup carrots, roughly chopped
  • 2 T apple cider vinegar
  • 1 T lemon juice
  • 1 tsp salt
  • 1 T Italian spices (oregano, basil, rosemary, thyme, parsley, garlic powder*)
  • homemade bone broth or water or stock
  • 1 can pumpkin puree
Directions:
  1. In a saucepan add all ingredients (except pumpkin) and just enough bone broth to barely cover the carrots.
  2. Bring to a boil.  Turn to low and simmer until carrots are very soft, about 20 minutes.
  3. When carrots are very soft pour saucepan ingredients into a blender and add pumpkin.  
  4. Blend until super smooth.
This sauce freezes well.

* omit garlic powder to keep it FODMAPs-Free