Pumpkin

Pumpkin Pecan Pancake (Souffle style)

2 TBSP coconut oil

1/2 cup pecan halves

3 TBSP coconut oil melted

2/3 cup coconut flour

1 teaspoon pumpkin pie spice

1/4 tsp sea salt

5 eggs separated

2/3 cup coconut milk (I used a mixture of whole and light)

1 1/2 tsp vanilla extract

1 heaping cup of pumpkin puree ( I used my homemade puree)

Preheat your oven to 350 degrees.  Melt 2 tablespoons of coconut oil in a 10 inch cast Iron skillet over low-med heat.  Add the pecans and toast for a minute or two stirring often.  Transfer the nuts to another plate and set aside.  Reserve the skillet for your pancake mixture.

In a small bowl mix together the flour, spice and salt, mix well and set aside.

Melt the remaining 3 TBSP of coconut oil and add to large bowl.  Then add the egg yolks and coconut milk and whisk till blended.   Gradually add the flour mixture whisking well after each addition.  Then stir in the pumpkin puree.

Beat the egg whites until soft peaks for. and then gently fold into the pumpkin mixture.  Spoon the mixture into the reserved skillet and sprinkle the top with the pecans you set aside.  Bake for 20-30 minutes or until nicely golden brown.  Since I used my homemade puree the color is a lot lighter than it will be if you use canned puree.

Cut into wedges and serve with applesauce and give it another shake of pumpkin spice.  If you are really feeling adventuresome serve it with a dash of pure maple syrup.  

Pumkin Caper

Roasted Pumpkin Seeds

To combine clean pumpkin seeds, Olive Oil and Sea Salt, place pumpkin seeds on a clean Jelly Roll pan and drizzle with olive oil, and sprinkle with salt and then mix well to coat.  Bake in a 325 degree oven for about 25-30 minutes, stirring every 10 minutes.  Watch it closely near the end so they don't burn. Let cool and enjoy!

 Pumpkin Puree

To make the pumpkin puree, I halved my pumpkins, scooped out the insides and baked upside down in a roasting pan at 375 for about 1- 1 1/2 hours, cool and scoop pumpkin meat off the peel and puree in food processor.  I did squeeze some of the water out of about 1/4 of the pumpkin so it wouldn't be so watery.  Looking forward to making some pumpkin soup, waffles etc.  

Pumpkin in January?

I know it sounds strange, but we still have 3 pumpkins that have sat outside since October and are still good.  Since I finally had time at home all day today (sick little ones) I decided it was time to cook them up rather than toss them.  So I cut them in half, scooped out the guts, and am baking the pumpkin meat right now.  Our 6 and 8 year old are sorting out the seeds for me so we can roast them.  They are quite excited that mom is finally doing something with their pumpkins from the patch!  They were hoping for pumpkin pie but I think I have talked them into pumpkin muffins or pancakes instead (paleo of course).  I mentioned Pumpkin soup and they thought I had gone crazy.  I 'll keep you posted on how the pumpkin caper goes!

 Pumpkin cut and ready to be cleaned out.

 In the roasting pan ready to be baked.

 My helpers, seperating the seeds from the pulp.

 This is so much fun!

A Quick Lunch Idea

Lunch today for our 6 year old and 3 year old, they devoured it.  I had the same thing but a little more than what they ate.  The 6 year old finished all you see, the 3 year old ate most of one meat wrap, all 3 carrots and all the nuts.

Broccoli Slaw is my new best friend lately.  It can be used in a variety of things, today it was meat wraps.  This is for those of you who are still looking for a sandwich alternative, and want some crunch but are tired of lettuce.  Use your imagination, and add as many veggies as you would like.  

I'd love to hear your versions of this.

Use meat slices (preferably with no nitrates), lay out on a plate and place a strip of broccoli slaw on one end of the meat, and roll up.  Fast and Easy!

 Lunch today, 2 meat roll-ups, 3 carrots and 8 macadamia nuts.  Yum!

Here are some great ideas on what other Paleo followers stock thier pantry with

http://everydaypaleo.com/2010/12/30/mulligatawny-soup-and-some-new-year-advice-and-ramblings/

http://jensgonepaleo.blogspot.com/2011/01/my-pantry-and-fridge-staples.html

What are some of your staples or things you always have on hand?  Please leave a comment and let us know.

Here are some of my favorites:

Omega 3 eggs and a carton of vegetarian fed, non caged eggs

 Bacon

Coconut Shreds

coconut flour

frozen berries

Organic Apples

dates (my favorite is fresh organic Medjool dates)

Dried Organic Mission figs (Costco sells these now in a large bag, no additives)

Natural black Olives

El Pato (this should have been near the top, I use it all the time)

Natural Organic applesauce

Almond butter

raw almonds

raw Pecans

Lettuce

zucchini

Onions

Celery

Organic frozen chicken breasts

Whole Organic Chicken (either fresh or from the freezer)

Coconut Oil

Butternut squash

Coconut milk (both skim and regular)

Carrots

Canned Salmon (wild Alaska caught)

Canned beef ( for those crazy days)

Acorn squash  

Sweet Potatoes

Grass Fed Organic Ground beef

These just a few of the things I like to have on hand, the ones I could think of off the top of my head.  There are many other items we use regularly, but these are the items it would be hard to do without.

A Remake Of Beef Stroganoff (New and Improved)

Before I get into the recipe, I will remind you I am feeding a family of 9.  It can easily be cut in half.  
On the other hand this will give you ton's of leftovers for the following days or you could invite someone to join you for dinner.    

BEEF STROGANOFF 
(Almost like soup so serve in bowls) 

3-4 pounds ground beef (80% Grass fed)

1 med-large red onion, chopped

2 cups sliced mushrooms (I left these out tonight, but they make the flavor much better)

1 cup beef broth

2 14 oz cans of coconut milk (one light and one regular)

7 medium-large Zucchini, sliced very thin

3 large carrots, sliced very thin

6 large cloves of garlic, pressed in garlic press

1-2 tsp sea salt

1/2-3/4 tsp chili powder

1/2 tsp ground black pepper

1/2 tsp ground hot mustard powder

1/4 tsp cayenne pepper

1/2 tsp dried basil (or more, to taste)

a sprinkle of dried chives (at least 1/2 tsp if not more)

4-5 Bay leaves

  First chop your red onion and then add it to a large skillet along with the ground beef.  Brown the beef over med-high heat, cooking until the meat is browned and onions are tender.  Meanwhile, slice the carrots and zucchini length wise with  a vegetable peeler or mandolin.  You are trying to create thin Noodle type strips.  Once the meat has browned, (do not drain), then add the vegetables and all the remaining ingredients.  Bring to a boil, lower the  heat, cover and simmer for 25 minutes or more (in my case it was twice a long because I have so much in my pan.  I like to cook it for an extra 10 minutes uncovered after that. 

If you let it cook longer this will infuse the flavors more. 

This is a huge family hit, they all love it!    Dinner is served!  Yum!   This is also a very good example of an economical Paleo meal, I buy organic carrots in bulk and the zucchini is sometimes 2 for a dollar or even better grow your own.  Your most expensive ingredient is your meat.  This feeds our whole family and I usually serve it with a side of fruit for the kids, or an extra vegetable.

We are back Online!

Well, it ended up being a longer break than anticipated.  We had some technical difficulties that prevented Meredith from being  able to post, which we are hoping we have resolved now.  And I am finally done being crazy busy with moving and remodeling.  We are still unpacking and settling in and that will probably take about a month or more to do.  Anyway, hopefully I will be able to post more frequently soon.  And hopefully Meredith will be able to get here and post too.  She has a wealth of knowledge and information to share, we can all benefit by her input.  Thank you to Meredith for being willing to take on the whole blog for a month (I'm just sorry it didn't allow you to do that).  All that to say, we are back in business, thank you for your patience.