LivinPaleo

Hey guys, my husband has been running Paleo Digest for over a year now and it has indexed tons of Paleo and Primal related recipes and information.  The reason I'm bringing this up now is that he's recently added a categories feature so if you wanted to find all the recipes for paleo pancakes you can.  Or maybe you are looking for paleo bread recipes.  Here are some of the other categories:

• paleo banana bread
• paleo muffins
• paleo pumpkin muffins
• paleo recipes
• paleo zucchini bread

Hello world!  It's been a long time since I've last posted and I've been missing my blog!

We had a great Christmas and are back into our normal routines.  My good friend, jland75, made these incredible no bake cookies for our cookie party and I thoroughly over indulged......we're talking extremely over indulged.....like an 11 yr old would if given the chance....it was bad.  So like I said, I'm glad to be back to my normal way of life.  No more cookies! 

My husband found himself with pneumonia, had to take antibiotics, and has refound our kombucha baby.  He's been making some delicious brews lately using a lemon ginsing tea.  Be sure to check out my kombucha page, so easy to make!

Below is an INCREDIBLE dessert passed down to me by my good friend, Jeff Vale.  I post paleo friendly recipes on his blog every Sunday, www.crossfitsnohomish.com in case you miss those.

Ingredients

2 avocados

1 Tbs chocolate cocoa

1 – 2 Tbs honey, or more to taste

1 banana (completely optional)

Mash all ingredients together, I used a food processor. You can use a potato masher, fork, or probably even a spoon if your avocados are ripe enough. After JV gave me this recipe I found it around a lot with bananas in it. I’ve tried it both ways and have noticed the banana gives it a creamier texture and lighter color. This banana is not necessary and for those looking at carbs, definitely leave it out. Enjoy!

If you're looking for a great appetizer for a holiday gathering, here's one!  And, it's super easy!

Bacon Dates

1 pack of uncured bacon

20 pitted dates (the skinnier ones work best)

toothpicks

Cut your bacon in thirds. Wrap a piece of bacon around a date and secure with a toothpick. When you’ve used all your ingredients put in a 350 degree oven, I’ve put down parchment paper under the wrapped dates, but I’m not sure it’s needed. When the bacon looks a little brown, flip over and continue to cook until completely browned. Set on a paper towel before serving.

The picture shows big huge fat roachy looking dates which ended up being a little overwhelming. If you make the recipe with these dates, I would cut it in half, then wrap the bacon around them.

Back in the day my friends used to make a bacon wrapped chestnut, broil, then coat it with a ketchup/sugar mixture.  I'm wondering if something like that would work just with ketchup and no sugar?  Hmmmmm.......

We were given Mark Sisson's, Primal Blueprint Cookbook, what a great book.  If you don't have it yet, you should.  I was thoroughly impressed with his enchiladas!  I never would have thought about making "tortillas" out of eggs whites and heavy cream.  Brillant, I tell ya!

My quest for constructing a grainless paleoish Thanksgiving is coming along great.  We've been testing recipes all week and my freezer's full of ok-ish pumpkin pies.  As we know the general public freaks over gluten free, whole foods recipes.  My goal is to knock out some incredibly delicious recipes, my way, then take them to Thanksgiving dinner at my sister's house and no one will be the wiser.  They'll eat wholesome foods and have no idea they're not actually feeding potential cancer cells in their bodies, thank you Gary Taubes' "Good Calories, Bad Calories" (read this excerpt if you haven't read the book yet).

So here's a cranberry relish that isn't making my journey to my sister's house.  It's ok, but I wanted to post it if anyone's interested in it.  If you do make it, tell me how you liked it or if you changed anything in it.  The beauty in cranberry sides is that they're so easy to make!  Why would anyone buy it from a jar?

1 bag fresh cranberries

1 Tbs. prepared horseradish

3 Tbs honey

1 Tbs Worcestershire sauce (I know it's full of junk, but I tried it anyway)

1 Tbs fresh lemon juice

1 garlic clove, minced

1/2 tsp. red pepper flakes

Combine cranberries, horseradish, honey, Worcestershire sauce, lemon juice, garlic and red pepper flakes in a medium saucepan and mix well.  Bring to a boil over med-high heat.  Reduce heat to low; cover.  Cook, stirring occasionally, for five minutes.

I've heard this can be used as a dip with apple and orange slices.  I've even read this is a great glaze for meats, such as ham or pork roast.  I just dipped my roast chicken into it and it was better than just plain.

One of our newest site members, Marguerite, just sent me this recipe.  Sounds fantastic!  Thanks  for taking the time to send it to me.  Can't wait to try it.

Marguerite writes:  I made a good paleo dinner tonight and my kids asked for more. I thought that I would share it as it is the best sausage dish that I have had Paleo or not.

4 slices of bacon chopped

1 1/2 Smoked sausage of your choice I used a combination of smoked brat worst and smoked german sausage

1 red bell pepper chopped

1 yellow bell pepper chopped

1 orange bell pepper chopped

1 yellow onion chopped

salt and pepper to taste

1 T. Italian seasoning

1 can organic tomato paste

3/4 C. beef stock (organic if possible)

1/2 to 1 cup grated italian cheese. I use a combo of asiago, Romano, and parmesan.  

Cook the bacon is a cast iron skillet or dutch oven remove with slotted spoon and drain onto paper towel. Saute the vegetables in the bacon grease and season with salt and pepper to taste. Add the can of tomato sauce and cook for 2 to 3 minutes. Add in the sausage and cook until warm. Sprinkle in the seasoning, add in the beef stock, and reduce until the sauce is to your desired consistency. I just eyeballed the stock to I am estimating. Sprinkle the dish with cheese and stir just before serving. Enjoy!

Though this picture reminds me of a fried egg, it's not.  I've been practing some paleo friendly Thanksgiving recipes that won't make wheat-eaters scared!  This gravy is really really good.  I found it on Elana's pantry and found the ingredients to be so perfect, there was no need to change them.  I did, however, change some of her cooking directions.  Once I assembled the gravy I topped it on my cauliflower puree, then didn't hesitate to drown my roast chicken in it either.  Mmmmm....

4 cups homemade chicken stock

2 medium onions, coarsely chopped

2 cloves garlic

pan drippings (from roasted chicken or turkey)

½ teaspoon celtic sea salt

1 tablespoon thyme, chopped

In a medium saucepan, heat chicken stock, onions and garlic to a boil.  Continue to boil until onions and garlic are soft, about 30 minutes.  This evaporates some of the liquid, concentrating the stock mixture.  Pour pan drippings into saucepan.

Blend stock-onion-drippings mixture until smooth.  Place mixture back in saucepan and reheat to a boil.   Season with salt and thyme, continue to boil for a few minutes, this thickens the gravy.

Here's a little preview of my Thanksgiving test kitchen.  I'll post those cute little cranberries soon.  It was an intersting relish, not my fav, but blog worthy.

Well, I've returned from a fantastic trip to New York City.  I was lucky enough to be invited by a good friend to make the trip out east so she could experience the city in the fall.  Her sister lives near Central Park and my good friend has visited in different seasons--  winter and summer.  This time we got to see the leaves in Central Park golden and crispy.  You wouldn't believe the amazing meals we ate!  None were totally Paleo, and my stomach is still bloated today, but it was worth it.  I think my favorite meal was at El Centro where we both ordered the pomegranate tacos.  Muy Delicioso!  Not to mention good margaritas too!

It's time to go back on the Paleo bandwagon.  My five days off was good, but I kept noticing the fact that Americans are carb crazy, leaving me happy to return to a low carb paleo lifestyle!  There was a breakfast where I consumed coffee, with a little cream, and a raspberry scone.  That's it.  No protein in site, no other carb free options in site.  Incredible--  I've heard Americans consume around 300 carbs a day.  I can easily see that, I'm sure I was over that even on most days.  Crazy!

So here's a nice fall dessert.  Paleo and if cut into 12 pieces a low carbish snack.  I had the total count around here somewhere, but have seem to have misplaced it right now.  Enjoy this recipe, it's great with Pumpkin Ice Cream too.

3 cups almond flour

1/4 cup maple syrup

3 eggs

1/2 cup pureed pumpkin

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

I've also been known to toss some walnuts in there

1. Mix ingredients.  Grease a pyrex dish, or line with buttered wax paper.

2. Bake for 20 - 30 mins, or until firm, at 350 degrees F, but don't over bake it!  It'll turn out too dry.

Here's a funny pic!  This is a cast member from the play "Rock of Ages".  We can't figure out his name since the playbill has their pictures without makeup...but he was phenomenal!  His character got the lead of the rock band, and he rocked it!  Dee Snider was also in the play and he rocked it even more!  If you get the chance, go see it!  Best play ever!

First of all, let me apologize for blogging so sparatically.  I'm in the process of making a new and improved blog, actually let me rephrase that... my husband is in the process of making me a new and impoved blog and a lot more work is involved than I imagined.  I'll be posting my new address and sending everyone my new address as soon as its ready to go live.

Pumpkins are everywhere this time of year and I love cooking with them!  I love everything pumpkin:  bread, ice cream, donuts, soups.  You name it, I'm all over it.  It was fun searching pumpkin paleo recipes this year.  Some were perfectly paleo, some I tweeked a bit until I made it paleo.  Here's a delicious soup for a cold fall night!

1 whole chicken, roasted

1/2 lb. fresh mushrooms, sliced

1/2 cup chopped onion

1 tsp. curry powder

3 cups plus 1/4 cup homemade chicken broth

1 pie pumpkin, roasted and flesh scraped out

1 can coconut milk

1 Tbs. honey

1/2 tsp salt

1/2 tsp pepper

1/4 tsp nutmeg

Sautee mushrooms and onion with 1/4 cup chicken broth until onions are tender.  Add curry powder and cook over medium heat, stir until blended.  Gradually add the remaining chicken broth.  Bring to a boil.

Add pumpkin, chicken, coconut milk, honey, salt, pepper and nutmeg.  Heat thoroughly.

This soup can also be served in a hollowed out pumpkin.  You could roast it in the oven @ 350 for 20 mins, then pour the soup in before serving.

I made little parmesan crispies to top my soup.  Just broil little piles of parmesan cheese until they're melted.  Cool and bit and serve.

I'm still trying to get through all my apples!  I tried this Everyday Food Recipe, and changed it a bit to fit into my lifestyle.  I love love love this recipe!

3 pounds apples, cut into 1/2-inch-thick slices (about 13 apples)

1 cinnamon stick

1 cup fresh or frozen cranberries

3/4 cup water

2 teaspoons freshly squeezed lemon juice

Peel, core, and cut into 1/2-inch-thick slices 3 pounds apples (I used Galas again). In a large saucepan, combine apples and 1 cup fresh or frozen cranberries with 1 cinnamon stick, and 3/4 cup water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.)

Remove from heat; discard cinnamon stick. Stir in 2 teaspoons fresh lemon juice. Blend until desired consistency is achieved.  Our member, Joyce, made me some of this today and she kept the skins on the apples as she prepared the sauce.  Looks incredible!!  And even more red.

My parents recently gave me about 10 pounds of freshly picked apples.  Living in Wa, the apple capitol of the country, these Galas were delicious.  We ate a bunch, then I realized I better start cooking them before they turned old and mushy.  With the guidance of my girl, Martha, I quickly became an applesauce expert.  Applesauce is a little laborous, however, when you make your children peel the apples, it goes a lot faster!

•3 pounds apples, cut into 1/2-inch-thick slices (about 13 apples)

•1 cinnamon stick

•3/4 cup water

•2 teaspoons freshly squeezed lemon juice

Peel, core, and cut into 1/2-inch-thick slices 3 pounds apples (I used Gala). In a large saucepan, combine apples with 1 cinnamon stick, and 3/4 cup water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.)

Remove from heat; discard cinnamon stick. Stir in 2 teaspoons fresh lemon juice.  Blend until desired consistency is achieved.

Here's an oldy, but goody to use up apples:  Apple Parnsip Mash