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recipes

Finally doing a Whole30, woo!  It’s about dang time I tried one for real.

I am on summer break for one more week, then school starts up again.  Even though I’ll be super busy, my return to a daily schedule will actually help me with this challenge.  Currently, I’m on a vicious cycle of wake up late, eat late ‘brunch’, eat dinner at 8 or 9ish then snack like a crazed zombie until I go to bed around 2.  Not conducive to a successful nutrition challenge!

I think the key to success will be consistent grocery shopping and food prep – this way, I won’t rely on fruits/nuts as snacks going forward (see below naughtiness).  No more nut butters and no more larabars..they are far too tempting as a ‘dessert’ replacement.  Sugar is a huge Whole30 no-no.

  • Meal 1 – venison & sweet potato chili, 2 fried eggs, 1/3 avocado, chai tea with coconut cream
  • Snack – cantaloupe & chai tea with coconut cream
  • Meal 2 – lemon chicken with capers & artichokes, cauliflower rice, steamed broccoli, big green salad with veggies, blueberries & sunflower seeds
  • Snack – larabar
  • Snack – bowl-o-fruit…banana, blueberries, grapes + 2 tablespoons sunflower seed butter

Sweet Potato Chili

Ingredients:

  • 2 tablespoons ghee or coconut oil
  • 1 lb ground grass-fed beef or venison
  • ½ yellow onion, diced fine
  • 1 large or 2 small sweet potatoes, peeled & diced small
  • 2 (14.5 oz) cans fire roasted tomatoes
  • 2 cups beef stock
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 1/2 teaspoon cinnamon
  • Dash of tobasco sauce
  • Sea salt & ground black pepper, to taste
  • Juice of ½ lime (reserve the rind)

In a dutch oven, brown the beef and onions in fat until almost cooked through.

Add spices & sweet potato and cook about 1-2 minutes so spices toast slightly.

Add tomatoes, stock & lime juice.  Stir and bring to simmer.  Add lime rind to top of chili, cover and turn heat to very low.  Simmer about 1 hour, stirring occasionally.

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Paleo Chocolate Chocolate Chip Cookies (makes about 15 cookies)

Ingredients:

1/2 cup almond meal

1/4 cup cocoa powder

1/4 tsp baking soda

1/8 tsp sea salt (or less)

1 large egg

2 tsp coconut oil, melted

1/2 cup smooth almond butter

1/4 cup honey

1 tsp vanilla extract

1/3 cup dark chocolate chips

Directions:

Heat oven to 350°F and line baking sheets with parchment paper.

Mix dry ingredients, reserving chocolate chips and mix.  Add wet ingredients and stir until everything is incorporated.  Add chocolate chips.

Spoon heaping teaspoons of cookie batter onto lined baking sheets.  Bake 10 minutes, remove and let cool.

 

 

 

Sleep.  lots of it.

Ginorm sock bun.  I couldn’t recreate this if I tried.

Chill yet epic nights with some of my favorite girlfrands.

Giant stuffed mushrooms a la everyday paleo

Subbed venison for beef, 1/4 cup dry polenta (obviously this makes it not paleo) in place of coconut flour and skipped the food processing step.  These are so.freaking.delish.

Reality tomorrow.  NOOOOOOO, I won’t do it.

 

My grandmom used to make these and they were the absolute best.  I haven’t recreated hers exactly, but these are pretty delicious if I do say so myself.  And who doesn’t love a good golumpki video?!  Uhhh, don’t answer that…

 

Polish “Golumpkis” (Stuffed Cabbage)

Serves 4-6

Ingredients:

  • 1 head cabbage
  • salt and pepper to taste
  • 2 bay leaves
  • 1, 14.5 oz. can diced tomatoes or tomato sauce
  • 1-2 cups free-range organic chicken broth
  • 1-2 cups filtered water
  • 1/2 onion, sliced
  • 2 tablespoons unfiltered organic apple cider vinegar
  • 1 teaspoon raw cane sugar

*as an alternative, you could use tomato soup (omit vinegar and sugar) if you are really in a pinch.

Filling for the rolls:

  • 1/4 cup pastured, unsalted butter
  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1.5 pounds ground venison (or other ground red meat)
  • 2/3 cup dry white rice (I used basmati – do not use quick cooking rice)**
  • 1 teaspoon sea salt
  • handful fresh parsley, chopped
  • 2 tablespoons chopped almonds (optional)
  • 2 tablespoons chopped raisins (optional)

Directions:

1. Heat oven to 350°F.  Bring a large pot of water to boil.  Core the end of the cabbage (but keep it as a whole head) and boil for about 10 minutes, or until leaves are soft and begin falling off.  Remove from water, drain and let cool.

2. Saute butter and olive oil on medium-low heat.  Add 1/2 diced onion and garlic and cook about 5 minutes.  Turn off heat, add additional filling spices, mix and let cool.

3. In a large bowl, combine butter, onion and spices mixture with the ground venison, rice and rest of the filling ingredients.

4. Line a dutch oven (or baking dish) with the large, outer leaves (de-rib them).  Split filling into about 8 equal balls and roll into cabbage leaves.  I de-rib those as well.

5. Place rolls on flat layer of cabbage, cover with the remaining 1/2 raw onion and bay leaves, then cover with an additional layer of cabbage leaves and sprinkle of sea salt and pepper.  Add tomatoes, broth, water, apple cider vinegar and sugar.

6. Cover and cook in oven for about 1.5 hours, then let sit an additional 30 minutes outside of the oven, still covered.

**To make 100% paleo, omit the rice.

Butternuts galore right about now.  Time for soup.  Since I am a busy student, I need quickie dishes like this to get me through the week.  This one is literally a throw everything in and let simmer type of gig.

hi, I scream “fall”.

Paleo Butternut Squash Soup

Makes about 6 cups, depending on size of squash

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 3 cups reduced-sodium free range chicken broth (I like Pacific brand)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 – 1 cup full-fat coconut milk
  • 1 tablespoon organic virgin coconut oil

Directions:

  • Put everything into a dutch oven (or pot, whatever) except the coconut milk, give it a stir, cover and bring to a boil.  Reduce heat and simmer, covered on low heat for about 1 hour.  The butternut will be very soft, if not, cook longer.
  • Let cool a bit then add coconut milk.
  • Using an immersion (or regular) blender, blend until contents are smooth.  At this point, you can adjust seasonings if need-be.

I love to top mine with roasted pepitas (pumpkin seeds) or shaved coconut for some crunch.

Each time I have attempted to make flourless ‘paleo pancakes’ recipes that are floating around on various blogs, I failed.  Many use banana in the batter and without any sort of flour, they just doesn’t work for me and I end up with scrambled eggnana.

These are different, see?  They look and taste like real pancakes and cook up in a flash.

Paleo Sweet Potato Pancakes

Makes 3 pancakes and serves 1

Ingredients:

  • 2 large eggs
  • 1 small organic sweet potato or 1/2 large sweet potato
  • 1/2 teaspoon pumpkin pie spice OR 1/3 tsp cinnamon + 1/8 teaspoon (or less) nutmeg
  • 1/4 teaspoon aluminum-free baking powder (not technically paleo but I pick my battles)
  • sprinkle of sea salt
  • tiny drizzle of honey
  • organic virgin coconut oil (trader joe’s kind works well)

Directions:

  • Peel a small sweet potato and cut it into relatively small cubes. Place on a plate and add no more than 1 or 2 tablespoons of water.  Cover tightly with saran wrap (I swear by press ‘n seal for steaming things) and microwave about 5 minutes, or until sweet potato is very soft.  Mash up with a fork and let cool slightly.  If you use a large sweet potato, only use half and refrigerate the rest for another batch.
  • In a medium bowl, whisk eggs.  Add in sweet potato and mix.  Add baking powder, pumpkin pie spice, honey and salt and whisk to a smooth consistency.
  • Heat a non-stick ceramic pan on medium heat.  I fry my pancakes one at a time, each time adding about 1/2 teaspoon coconut oil and 1/3 cup of batter.
  • Cook 2-3 minutes per side, covered.  They puff up nicely and I haven’t had any problems with them not cooking through the middle.

Top with almond butter, blueberries, bananas, coconut oil and if you aren’t sugar-free…a drizzle of real maple syrup!