Quick Dinner Idea

This one isn't really a recipe, but an idea of how easy eating Paleo can be.  I hear quite often that Paleo is a lot of work because it requires so much food prep.  When it really doesn't have to be complicated or time consuming at all.  Many of my best meals are thrown together on the fly.  Take last night for example, I came home late from the gym and hungry, what to do?  I had some 80% grass fed ground beef that needed cooked, so I cooked it all up, separated some out to eat and put the rest in a container in the fridge for use later.  I threw some of the cooked ground beef in a pan with a partial can of tomatoes with green chilies, some left over El Pato and some leftover Italian seasoned squash (which consisted of: zucchini, summer squash, red peppers, sweet onion, and some seasoning).  And guess what, delicious!  The dinner idea I am about to share with you is another example of this. Early in the day rinse and drain 5 pounds of chicken breasts ( I used boneless skinless), pour two cans of Herdez Salsa Verde, over them, chop up 1 small red onion and toss that in too.  Set your crock-pot to low and cook about 4-5 hours depending on your crock-pot.  Shred the chicken and return to the crock pot, cooking for about another hour on high.  Remove from your crock pot and you have the meat for Chicken Tacos.  Mmmmm...yum! If you keep some ready made fresh guacamole on hand, it's great for nights like this.  A leaf of lettuce, your shredded chicken topped with some salsa or Pico de Gallo, Guacamole and your good to go.

A summer treat for those warm days...or just for fun!

We made these a few weeks ago when we were having consecutive sunny days here (been cloudy or raining for a while now).  They are quick easy and so delicious.

Chocolate Dipped Frozen Bananas

Bananas

Dark chocolate of choice for dipping

a little coconut oil

toothpicks

Nuts or shredded coconut for rolling them in

This really isn't a recipe but more a suggestion.  Place a small amount of chocolate chips or chocolate bar broken into chunks along with some coconut oil in a small bowl and microwave for about 30-45 seconds depending on your microwave.  I used about 1 1/2 cups of chocolate chips and 1/2 TBSP of coconut oil, you can just eyeball it.  Stir your chocolate mixture and if needed microwave for a bit longer, until it's all melted.  Peel and slice your bananas into chunks, place  toothpick in one end, dip in chocolate and roll in desired condiment.  Place on wax paper, or I use silicone mats, just something that it won't stick to and that you can peel off.  Place in the freezer and freeze for a couple of hours depending on how frozen you want them.  I left some in the freezer for a few days and then just let them warm on the counter for a bit before eating them. 

Yummy Paleo Lasagna!

YUMMY PALEO LASAGNA

This Makes a large Roasting Pan of Lasagna see Bottom of Page for Half a Pan Recipe.

Ingredients list: 

5 large zucchini, sliced lengthwise on a mandolin or other similar devise

2 cups chopped fresh spinach

And for the sauce:

4 pounds ground beef
2 medium onions

2 med-large fresh garlic cloves, pressed
  6 cups water
  2 (12 oz.) can tomato paste (organic is best, just check ingredients)

1 can diced tomatoes or Italian diced tomatoes,(next time I think I will drain most of the juice off)
2 tsp honey (optional, it's just enough to cut the acidity of the tomatoes)
3 tsp each basil and sea salt
  2tsp each garlic granules/powder and oregano (I go scant on the dried oregano leaves, it can easily overpower)
1 tsp ground black pepper
 4 bay leaves

Brown the ground beef and onion in a frying pan.  In a large saucepan combine remaining ingredients and stir, add drained ground beef and onion mixture to the sauce ingredients.  Bring to a boil and let simmer for at least an hour, several hours is even better. Near the end of the simmer time add a little more oregano and basil and taste, it's my opinion that with this dish you want to flavors a bit strong.   Simple, Easy, Tasty.

While the sauce is simmering is a good time to slice your zucchini if you haven't already, thin is best.  I don't have a mandolin, so I used my meat slicer to slice my zucchini nice and thin. 


Then place a layer of sauce in the bottom of a large pan (I used my roasting pan, but an 11x13 pan should work too).  Then layer about 3-4 layers of zucchini, topped with a sprinkling of spinach, then another layer of zucchini, sauce, etc. until you have used up all your ingredients.  Cover and bake at 375 degrees for about an hour, depending on your oven.  Then uncover and bake a few more minutes if desired.  My oven tends to run cool and take a lot longer, so it took mine about 1 hour and 15-20 minutes.  Remove from the oven, let cool for about 10 minutes, slice and serve.  If you consume dairy, as part of your "Paleo" diet then  feel free to sprinkle a little cheese on top before you bake it.  We polished off nearly the whole pan everyone loved it so much!

 Zucchini sliced and ready to be used.

 My layer with the spinach.

 A layer of zucchini "noodles"

 Ready to go in the oven and bake.

Ready to eat!!  Yum!!

Half a Recipe (Probably more like a 13x9 inch pan)

Ingredients list: 

3 large zucchini, sliced lengthwise on a mandolin or other similar device

1-2 cups chopped fresh spinach

And for the sauce:

2 pounds ground beef
  1 medium onion

1 med-large fresh garlic clove, pressed
  6 cups water
  1 (12 oz.) can tomato paste (organic is best, just check ingredients)

1/2 (15oz) can diced tomatoes or Italian diced tomatoes,(next time I think I will drain most of the juice off)
  1tsp honey (optional, it's just enough to cut the acidity of the tomatoes)
  1 1/2 tsp each basil and sea salt
  1 tsp each garlic granules/powder and oregano (I go scant on the dried oregano leaves, it can easily overpower)
  1/2 tsp ground black pepper
  2 bay leaves

*This recipe was inspired by Everyday Paleo's Lasagna Recipe from the cookbook by the same name. *

Yummy Chicken Salad and Mayo Recipe, Great Lunch Idea

So today I tried a new recipe and my taste testers, all agreed it was yummy!  When it gets thumbs up from all my kids and a friends child who is non-paleo that says something.  That said I figured it was one worth sharing.  This would make a great lunch, either at home or on the go.  I did use cashews because it was what I had, but personally I think pecans would be the best nut choice. If you do use pecans and chop them small you probably want to use only 1/2 cup.  I'm sharing the Mayonnaise recipe I used today, but feel free to use a different one if you already have one you like.  It may change the flavor a bit  but I don't think it will be enough to make a difference.

Happy Eating!

Homemade Mayonnaise

1 egg, (By the way, just  a little tidbit, using Pastured eggs greatly reduces the likely hood of salmonella.) 
1/2 cup olive oil (NOT Extra Virgin or Virgin, just plain and simple olive oil or the flavor will be to strong)
1/2 cup Macadamia nut oil
1 TBSP Bragg's Apple Cider vinegar
1/2 tsp prepared yellow mustard
sea salt to taste
a dash of cayenne 

Mayonnaise all mixed and ready to use.

This first step is optional, and I am not  sure that it really does anything, but for some reason it eases my mind with the whole raw egg thing.  Take a mug 3/4 full of hot boiling water, add the whole egg STILL IN THE SHELL, and let sit for 1 minute.  Then remove and crack immediately adding to the food processor (it will have a somewhat milky look to it but should not be cooked, it should still be runny).Then using a food processor, combine the egg, cider and mustard on low for a few seconds.  Then VERY SLOWLY, this is important, VERY SLOWLY, add the oils.  After you have added the oils slowly and it is combined add your seasoning to taste. 
*This recipe is my version of Sarah Fragoso's, Everyday Paleo Mayo*

CHICKEN SALAD

1 batch of homemade mayonnaise (or about 1 cup)
4 cups of chopped leftover chicken  ( I used Sarah Fragoso's Spiced crock pot chicken)
2 large celery stalks diced

1/2 cup fruit juice sweetened craisins
2/3 cup pecans or cashews (nut of your choice really)
1/3-1/2 cup finely diced apples
salt and pepper to taste

Ingredients in the bowl ready to be mixed.

Combine all the ingredients in a a large bowl and mix well with a fork, serve on lettuce leaves, or with cucumbers, or just eat it plain.  A great way to re-purpose leftovers and it taste great!

All mixed up and ready to be plated.

Chicken salad ready to be eaten.

Grilled Meatloaf Burgers

I made these again today but added carrot, yummy!!

Tonight's dinner was delicious!  I had thought it would be nice to come up with a flavored hamburger instead of a plain old hamburger, and even better if I could incorporate some veggies into the patty.  I used some leftover shredded red cabbage and shredded zucchini, Carrots would probably be good too, but I was just short on time.  So here is my recipe for what I am calling Grilled Meatloaf Burgers.  I actually made the leftover meat into a mini meatloaf and poured a sauce over it and baked, it was good but not nearly as yummy as those burgers!!  Maybe that's because when I think of summer I think of grilled food, so I gravitate towards it.  At any rate these were awesome, we topped them with some pre-made guacamole and wrapped them in layers of Romaine lettuce leaves, Mmmm, yummy.  Hope you enjoy them to.  

*Oh and as usual please feel free to halve the recipe I just have a large family to feed.*  

Kale chips and Meatloaf Burgers with the addition of carrots.

Grilled Meatloaf Burgers

3-4 pounds of ground beef

2 cups shredded zucchini

3/4 cup shredded red cabbage

1 TBSP onion powder

1 TBSP garlic granules

1 TBSP Coconut Aminos

1/2 tsp ground black pepper

1/2 tsp. ground white pepper

2 tsp. dried basil

1 tsp. sea salt

2 eggs

Combine all of the above ingredients and mix well with your hands, form into balls and then smash into patties and  grill until done.  Top with your favorite garnishes and enjoy.

To make it into a meat loaf, I just formed a small portion of it into a loaf shape and placed it in a pie pan. Mixed 1/2 cup tomato sauce, 1 tsp honey, pinch of salt and pepper,  a few splashes of Franks hot sauce and about 1/4 tsp garlic powder and onion powder.  Pour over your meatloaf and bake at 325 degrees for about an hour (depending on the size of your loaf and your oven you may need to change the baking time).  Just be sure to bake until it's done.  I think this would be a great winter alternative to the grilled burgers, but for now I would suggest grilling them :-)

Salmon Patties with a different twist

Since wild caught canned salmon is so reasonably priced I have been trying to think of other ways to use it besides  my recipe for Mom's Paleo Salmon Patties which is all I ever make with it.  Tonight all I had for protein was canned salmon and I was running short on time, so I jumped on the internet did a quick search and found this really quick version of Salmon Patties, it saves just a little time because there are no veggies or onions to chop.  As far as flavor we liked it, I didn't have any lemon pepper so that would make a big difference, but honestly I'm not sure I would like the flavor the lemon pepper would bring.  We kind of liked the subtle lemon flavor of these patties.  I also have the real small cans of salmon and she used large ones so my ratios may have been a bit off, since I used 5 small cans.  I had also planned to whip up a batch of tarter sauce for them but the kids scarfed them down to run off to a meeting before I had a chance to do that.  Maybe next time, there are plenty of Paleo Mayo recipe's out there, if you're interested in making some.  And finally I bring you  Simple Paleo Primal Salmon Patties, by the Prudent Wife ( I can't necessarily recommend the site but this recipe is worth sharing).

Simple Paleo Primal Salmon Patties have a fresh, light, lemony dill taste that is out of this world!

• 2 cans wild caught salmon, drained (we use skin and bones and the larger size cans)
• 3 eggs (you can add a 4th egg if needed to hold patties together)
• 2 Tablespoons lemon juice
• 1 teaspoon mustard (we used horseradish mustard for some kick)
• 2 teaspoons dried dill
• 1/2-1 teaspoon cracked lemon pepper
• 1/2 teaspoon salt
• 1/4 cup coconut flour
• Optional - 3-4 chopped green onions

Heat a cast iron skillet or flat bottomed skillet on medium heat with oil of your choice.
Meanwhile, drain canned salmon. Ignore what it looks like.....it is brain building, just use the WHOLE can! Throw salmon, and the easily mashable bones and skin (ewww, I know) into food processor. 

*Note*  I use canned salmon that has no bones or skin and just mixed it with a fork*   

Add eggs, dill, pepper, salt, coconut flour, lemon juice and 3 eggs. Pulse several times to mix thoroughly. Add chopped green onion if using (I did not use the green onion).
Drop by 1/4 cup servings into hot pan of oil (My notes:  I actually roll them into balls and flatten them on foil first.  Then use a spatula to scoop it up and then slide into the pan of oil). Cook a few minutes on each side, until golden brown.
Place in preheated oven (set to about 250 degrees) as you cook, to keep Salmon Patties warm, as you cook the rest of them.


Makes 12 Simple Paleo Primal Salmon Patties, again, for right at $5! We had a great lunch, and plenty leftover for lunches all week. Wild caught canned salmon is such an affordable way to squeeze maximum nutrition out of a tight budget, and a killer deal for those following a low carb, paleo, primal, GAPS diet lifestyle!

Thanks to The Prudent Wife for the recipe.

When the wheels come off

Lets all take a moment to play with our imaginations...close your eyes, take a deep breath, and clear your mind.
Okay, now imagine this if you will; you wake up in the morning totally refreshed with no alarm clock. The sun is shining, the birds are chirping and all is right in the world.
Your children make you breakfast, traffic is light on the way to work, and you even have a few minutes to spare to drink a cup of coffee outside near a honeysuckle bush that has attracted Hummingbirds. What a great start to your day.
Stay with me here! You go into your office and smiling all the while you prepare the report your boss asked you for with ease and triumphantly prance in to hand it over.
Your boss greets you warmly as you hand in the report, you chit chat and then you return to your desk to move on with your glorious day.
Now imagine that your boss calls you into his or her office. He or she politely thanks you for the joke and asks for the real report, you point to the report on the desk and wonder what the big deal is about the flat, smelly dog turd inside the folder. " What am I supposed to do with this?" your boss asks.
Now your boss isn't all that happy, becoming upset with this clearly disrespectful prank, your boss yells at you, threatening to fire you if you don't make this right.
You are literally panicked, how could this have gone so wrong? Your day was going so well, its a dog poo, so what? You just throw it away and move on right? Its not a report and I didn't do my job, but, so what?
Well, now your day is starting to ruin because your boss is yelling at you, you get fired, you cant pay your mortgage, you lose your home, you are forced to live with your sister who smokes like a chimney and your spouse leaves you because you are irresponsible...etc..get the picture?
What does this have to do with nutrition?
What if your boss was your stomach? What if the dog poo was the "harmless" prank you play on it every time you sneak a doughnut, or a Rockstar energy drink, or lets be real, junk foods containing hydrogenated oils, high fructose corn syrup, preservatives, chemicals and who knows what all else ( actually we do know and that's the issue!) that make you sick and fat and depressed.
Every time you prank yourself into thinking its fun or yummy or harmless to cheat often you run the risk of being shut down, maybe your spouse wont really leave you because you ate the deep fried Snicker bar at the fair but your pancreas might eventually, which is something you are also dependant on for the basics.
Your body is the you in this story, going about its business, having a great day and then along comes the dog poo, the ice cream, the bread or whatever and ruins the whole day.
I am not saying lets never enjoy anything forbidden ever again, but, maybe a cheat and a treat aren't the same thing?
A treat shouldn't leave you dehydrated from vomiting after ingestion, that's a cheat. Cheating yourself out of a whole day of feeling good mentally, physically, and spiritually.
This post is not meant to judge or scorn, I have my moments the same as the next person. I want you to think about the mechanisms that drive the boat. I want you to think about the long term in relation to what your goals are.
Once or twice wont hurt, but we all know math. One plus one over enough time can sure add up.
Maybe we should all make a budget for the body like we do for our bills, what we can and cannot afford? It might just save your life.
Meredith

Balsamic Vinaigrette and more....

Wow, where does time go?  I had know idea it had been so long since I posted on here, crazy  how busy life can get and how fast time can fly.  Recently I have been really busy and consequently really tired so when it's time to make a meal it's been the quick throw it together but tasty meals.  And honestly I have been experimenting more in the treat department, like homemade Paleo Ice cream, Paleo chocolate cake etc.  Which by the way I have a wonderful recipe I discovered this week (for July 4th) to share with you all later.   Anyway, not really the type of recipes I strive to share on here.  But...I did throw together a dressing for a salad this week that ended up being a winner.  It is sooooo yummy, we really enjoyed it.  With summer here and an abundance of fresh lettuce sprouting in my garden I hope to have more salad dressing recipes for you.  But here is this one for starters:

Balsamic Vinaigrette Dressing

1 TBSP Spicy Mustard

1 tsp of raw honey ( this could be optional, but I think it makes the dressing)

1 tsp fresh lemon juice

1/2 tsp hot pepper sauce (I used Frank's Red Hot Cayenne Pepper Sauce)

1/4 cup balsamic vinegar

1/4 cup olive oil

1/4 cup macadamia nut oil

1 clove of garlic pressed in a garlic press

1/4-1/2 tsp dried basil (to taste really)

pinch of sea salt and pinch of ground black pepper

Combine all the ingredients in a glass jar with a lid and shake well.  Pour on your salad and enjoy. 

*Note* As with any recipe the higher the quality your ingredients are the better taste you will achieve in your end product.  Be sure to use a good quality, vinegar and oils.