Paleo Bread!

I want a BLT. No offense to the whole using a romaine lettuce leaf as the bread part but I need the texture or else it is not a true BLT.

I have never made bread before - Paleo or non Paleo. This was a very exciting time in my life (no, I don't get out much). I have only tried this one recipe and can say that it is pretty darn delicious (from www.elanaspantry.com <-- have you checked out her site by the way?! It's amazing!).

If you are in need of "bread" - try this! 

Next stop - Almond butter and strawberry jelly sandwich!!

PREP: 8 Minutes
Cook Time: 30 Minutes
Total: 38 Minutes

INGREDIENTS:

2 cups blanched almond flour

2 tablespoons coconut flour

¼ cup golden flaxmeal

¼ teaspoon celtic sea salt

½ teaspoon baking soda

5 eggs

1 tablespoon coconut oil

1 tablespoon honey

1 tablespoon apple cider vinegar

DIRECTIONS: 

Place almond flour, coconut flour, flax, salt and baking soda in a food processor and pulse ingredients together

Pulse in eggs, oil, honey and vinegar 

Pour batter into a greased 7.5 x 3.5 magic line loaf pan

Bake at 350° for 30 minutes 

Cool and serve

 
Please note: if you use a loaf pan that’s bigger than the size recommended above, your loaf of bread will be wider and shorter than the loaf in the photo above.

Enjoy!

-- ALl the Best

Recipe from www.elanaspantry.com

Crockpot Corned Beef and Cabbage

Over the past couple of years, I have gotten it in my head that it isn’t officially St. Patrick’s Day until corned beef and cabbage has made its way into my belly.

This will be the third CB&C recipe I’ll try. Not that the others were bad. I just enjoy trying new things.
 

Since I haven’t made this yet- I am using a picture from where I got the recipe from. It looks amazing! I’ll be crock-potting it tomorrow (Saturday) to eat on Sunday.

[After celebrating the festivities on Saturday- it'll be a perfect snack-all-day-and-don't-move-or-talk-loud type of meal on Sunday] 

 

Have a safe and happy St. Patrick's Day weekend!

 

Photo from : www.skinnytaste.com

 

INGREDIENTS 

2 lbs lean corned beef brisket, all fat trimmed off

1 cup frozen pearl onions

2 medium carrots, peeled and cut into chunks

2 medium parsnips, peeled and cut into chunks

1 small head cabbage, cut into 6 wedges

1/4 cup chopped fresh parsley

2 bay leaves

1/8 tsp whole peppercorns

 

DIRECTIONS

In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water

Cover and cook on high 4 hours or on low for 6-8 hours

About 1 hour and 20 minutes left before you eat, add your cabbage and cook on high

Remove meat, slice and serve



Enjoy!

 

-- All the Best

 

 

Recipe from: www.skinnytaste.com

7 Natural Cold and Flu Remedies

Suffering from a cold that has been dragged out for weeks? everydaypaleo.com, brilliant as always, has a natural list of home remedies for you to try.

 

If you or your child catches a cold or flu this year, there are some natural remedies (that you probably already have at home) that can help shorten the duration and lessen the symptoms.

Simple things like getting enough rest, staying hydrated and drinking herbal teas can often make the biggest difference, but some other simple remedies can help if you want to take a more aggressive approach.

 

Home Remedies You Probably Already Have At Home

 

1. Garlic

Garlic naturally has a lot of antibiotic and antiviral properties and it can really help lessen the severity and time of an illness, in my experience. For maximum potency, finely mince a couple of cloves and drink it water. (Nasty, I know, but it works). This can be repeated every few hours until symptoms are gone. [Note: Pregnant women should not take more than 1 clove a day, and children often will not take this remedy.]

 

2. Herbal Face Steam

This remedy is great, especially for respiratory illnesses. In a large (2 gallon) pot, bring a few cups of water to a boil. When water boils, turn off heat and add a couple tablespoons each of rosemary, thyme and oregano. Stir well, cover for up to five minutes, and remove lid. Drape a towel over the head and lean over the pot, breathing in the steam. This will help loosen congestion and kill any bacteria that has accumulated in the lungs or respiratory track.

 

3. Hydrogen Peroxide

At the first sign of illness or ear infection, a few drops of hydrogen peroxide can do wonders! To keep the illness from getting worse, lay on one side of your body and put a dropperful of Hydrogen Peroxide in one ear. Let it stay in there until it stops bubbling and then repeat on the other side. This is especially useful for kids!

 

4. Cinnamon

Great at more than just increasing insulin sensitivity! To help with congestion and achy muscles, stir 1/2 tsp of cinnamon powder into hot herbal tea and drink. It is slightly spicy but can really take the edge off of congestion.

 

5. Coconut Oil

What does it not do? A few extra tablespoons of coconut oil can help shorten the duration of an illness. The lauric acid in coconut oil is thought to dissolve the lipid coating around some viruses and make them more susceptible to attack by the immune system.

 

6. Apple Cider Vinegar

I know, it smells and tastes horrible! A teaspoon in warm water gargled and then drank can help sore throat symptoms and some sources also suggest that it can help kill viruses and bacteria.

 

7. Vitamin C

Ok, so this one you might not have around, but Vitamin C is well known for its illness-fighting capabilities. We get powdered Vitamin C, since it can be added to applesauce, other foods or even smoothies to get kids to take it. I just mix into water and drink.

At the first sign of illness, we take 1/4 to 1/2 tsp every few hours until we reach bowel tolerance and then back down to half of the dose until symptoms disappear.

 

There are many other herbs and vitamins that can be helpful during illness, but these are our staples. Thankfully, between a healthy diet and these natural remedies, none of us get sick often, and illnesses don’t usually last long at all.

 

[Note: These treatments are not meant to replace medical care, especially in severe illnesses. Consult with your doctor before using natural remedies, especially if you have a medical condition or are pregnant. If symptoms of any illness don't improve after a few days, consult your doctor.]

Source: http://everydaypaleo.com/7-natural-cold-and-flu-remedies/

Paleo Chocolate Mug Cake

I intended on eating just half. That didn't work out. I ate the whole mug full. It's a happy-miserable, really.

What a delicious concoction. Easy and quick. You will love this!

Pictures do no justice to the taste

PREP: 5 Minutes

Cook time: 3 Minutes

Total: 8 Minutes

Serves: Makes 1 (one) Cake

INGREDIENTS

1 small ripe banana

1 1/2 Tablespoons almond butter (or any nut butter)

1 egg

2 Tablespoons cocoa powder (I used Chatfield's Carob Powder)

2 teaspoons sweetener (optional)

Dark chocolate chips, walnuts, dried fruit, or other mix-ins (optional) 

DIRECTIONS

With a fork, mash the banana into a smooth puree 

Mix the almond butter, egg, cocoa powder, and extra sweetener [if using] into the banana puree until it forms an even batter

Fold in any mix-ins into the batter that you’d like

Pour the batter into a mug or other microwave safe container. Be sure to only fill the container up to 2/3 full because it will expand in the microwave

Microwave on high for 2 and 1/2 – 3 minutes until the center is set. Carefully remove the mug from the microwave and enjoy hot, cold, or at room temperature

I had an observer :)

 

Enjoy!

 

-- All the Best

 

 

Recipe from: www.thewannabechef.net

Eggs Stuffed in Avocado

I love avocado. I would eat it by the handful if I ever thought about it. This little treat can be a meal or a snack. It is filling, for sure.

What's neat about this recipe too, is you CAN reheat it. I did. I made it last night and put them in a zip loc bag in the fridge to have for lunch today. It was great! You'd never think warm avocado would be even slightly appetizing. It is tasty! Try it- at least so you can say you did!

PREP: 3 minutes
Cook time: 15-20 minutes
Total: 18-23 minutes

Serves: 1

INGREDIENTS

1 Avocado

2 Eggs

Salt & Pepper

2 Slices Bacon, Cooked - Optional

 

DIRECTIONS 

Preheat your oven to 425 degrees F 

Cut the avocado in half and scoop out the avocado (with a spoon) so the hole matches the size of your egg – this helps by keeping the egg in the avocado and not leaking onto your baking sheet

Crack each egg into your avocado halves. Try balancing the edge of the avocado on the side of the cookie sheet – you will be glad you did – to avoid the eggs spilling out.

If you chose to use bacon. Duh. Place the pieces of bacon on top. I would lightly fry your bacon (in a skillet for about 3-4 minutes). Just to make sure the bacon is fully cooked and not limp. Ew.  

Depending on how you like your eggs cooked- cooking time will vary. You will know the eggs are mostly done when the whites- turn white. I know. Brilliant. Watch the yolk too- it will turn a dark yellow if overcooked.  

Once they are done enough to your liking, add salt and pepper to taste 

I didn’t get a picture of my avocado stuffed with eggs. So I found one. It’s way better than mine would have been anyway. Photo Courtesy of: www.californiaavocado.com

Enjoy!

 

--All the Best!

 

 

Sausage and Peppers

Yes. Because I am not creative today, that is the name. If you have a better name for this recipe- let me know in the comments below!

PREP: 20 minutes
Cook time: 20 minutes
Total: 40 minutes

Serves: 4

INGREDIENTS

1 lb Italian Sausage

1 Onion (I used 1/2 a red onion)

1 Green Pepper

1 Yellow Pepper

1 Red Pepper

1 Cup Vegetable Broth (Try for Organic)

Garlic – As much as you’d like

1 Tsp Salt & Pepper  

 

DIRECTIONS

 

Brown the sausage, then remove it from the pan

Sauté your onion with the peppers for about 7 minutes

Time to freestyle! I added garlic, salt, pepper, vegetable broth, salt & pepper and cooked it for another minute or so

After the veggies were sautéed to my liking, I threw the sausage back in and let it simmer for about 10 minutes.

 

Done and done! This makes a great leftover meal too!

 

Enjoy!

 

 

--All the Best!

Pecan Coated Tilapia Topped with Orange Salsa

This. Was. Damn. Delicious. As I started making this, I thought that I wouldnt have enough pecan crumbs.. then I ended up with plenty. You can probably even get 4 filets out of this "bread" crumb recipe. Then I started on the salsa. Definitely didnt think there would be enough and there was the perfect amount! (Double th salsa if you end up cooking 4 filets!)

The flavors were amazing together. You need to try this one!

 

PREP: 18 minutes

Cook time: 12 minutes
Total: 30 minutes

INGREDIENTS

Fish

2 tilapia filets

1 egg white, beaten

1 cup pecans

1/4 cup unsweetened shredded coconut

1/2 teaspoon dried parsley

1/2 teaspoon dried tarragon

1/2 teaspoon dried thyme

salt and pepper, to taste

2 tablespoons coconut oil 

Salsa

4 Clementine’s, peeled and cut in halves, seeds removed

1/2 jalapeno, seeds removed and finely diced (I used pepperoncini’s)

1/2 small red onion, diced

1/2 lime, juiced

1/2 lemon, juiced

2 tablespoons fresh cilantro, chopped

pinch of salt 

DIRECTIONS

Add your pecans and coconut to a food processor. Pulse until they turn into almost bread crumbs 

Add your seasonings along with a bit of salt and pepper, pulse 4 or 5 times to mix

Whisk your egg in a separate large bowl 

Put your pecan bread crumbs on a plate 

Heat up a large skillet with your 2 TBS coconut oil

Dunk your tilapia in the egg whites then over to your pecan bread crumbs - coat on both sides - repeat with other filets

Add your pecan breaded tilapia directly to your hot skillet 

Cook on both sides for 5-6 minutes, being sure not to burn the crust 

Now chop up all your ingredients for you salsa, add to a large bowl and mix thoroughly 

Once the fish is done cooking, top it off with your orange salsa. Your fish should be flaky 

Enjoy! 

-- All the Best

Kitchen Sink Hash

I feel like like this would be the best rainy day or snowy day meal to cuddle on the couch with (ps- grab extra napkins if you decide that is a good idea...) You will love this! Simple ingredients and you can have it on your dining room table (or if you are us and dont have a dining room- or a table.. on your coffee table!) in less than an hour! Around 35 minutes to be exact!

 

A perfect fall dish. It reminded me of chili!

 

Zach and I have a rating system. Maybe I've mentioned it before...? A scale of 1 - 10. 1 being the worst and 10 being excellent. We rated this a 10. Just the perfect amount of spicy, the texture is great and the avocado adds flavor and helps with the hotness.

 

I just had an idea! If you have leftovers of this (we did not) add eggs and this would be an awesome breakfast!! Dang. Im a genius.

 

 

PREP: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Serves: 3-4 

INGREDIENTS

1lb chorizo
1/2lb chicken, diced

1 yellow bell pepper, seeds removed and diced
1 poblano pepper, seeds removed and diced *
1/2 yellow onion or sweet onion, diced
1 sweet potato, diced
1 package of sliced mushrooms
A bit of garlic powder
A bit of onion powder
Dash of salt and pepper
1 avocado, sliced
Optional- TBS of fat of your choice (coconut oil, extra virgin olive oil, etc)

* Ingredients note: I couldn’t find a poblano pepper at the store so I put a couple pepperoncini’s on the side instead – since I had a jar in my fridge

DIRECTIONS

Put a medium sized skillet over medium-high heat and add your chorizo

Use a slotted spoon to break up your chorizo and cook it until it’s completely cooked through (about 6-8 minutes)- Use your slotted spoon and place cooked chorizo in a bowl

Toss your chicken into the same skillet that the chorizo was in and cook until completely cooked through- once it’s cooked- put into the same bowl as your chorizo and mix together- let them set

Place onions and sweet potatoes in your chorizo/chicken skillet and add your seasonings. If there isn’t much chorizo grease left after the chicken cooks, add your choice of fat

Stir then cover, stir occasionally

When your sweet potatoes begin to soften up, toss in the yellow pepper (and poblano pepper) and stir. As soon as your veggies begin to cook down, add your mushrooms

Now, after your mushrooms are soft, add your bowl of chicken and chorizo back to the skillet

Continue to stir until the sweet potatoes are cooked to your liking

Don’t forget your avocado- and top your dish!

Enjoy!!

--All the Best

 

Recipe from: www.paleomg.com

Fish Tacos!

Fish tacos. There is no definite recipe for these. Usually, a white fish is used. Tilapia is delicious and easy to cook with, so you may find more tacos that use it.

 

Please note: I am in no way a photographer. The pictures you get to see on this blog are crappy but real. I think this looks delicious. Mostly because it was! Oh. I love avacado too- so instead of slices- I just chunked them on there. Nom nom nom...

 

Also, we double most all of our recipes, so the pictures may look like more than what you would normally have We love leftovers. They are the best!

 

One more thing. If you noticed. We used white corn tortilla shells. A lot of times, we dont have time to make our own (I will, however, be making my own shells in a future recipe! Stay tuned for that!) This isn't straight paleo but a better option- instead of flour tortilla shells. If you are just completely against it- check out a coconut tortilla recipe at the bottom of the post.

PREP: 10 minutes

Cook time: 10 minutes

Total: 20 minutes

Serves: 4

INGREDIENTS

1lb fresh tilapia fillets

1 tbsp coconut oil

1 medium onion, chopped

4 cloves garlic, minced

1 or 2 jalapeño pepper(s), finely chopped (our grocery store was out of these so I used pepperoncini's instead.. worked fine!)

2 cups tomatoes, diced

1/4 cup fresh cilantro, finely chopped

3 tbsp lime juice

Sea salt and freshly cracked black pepper to taste

1 avocado, sliced

DIRECTIONS

In a large skillet over a medium-high heat, mix the coconut oil, garlic and onions together. Cook for about 5 minutes. You'll want your onions to be soft and translucent

Add the tilapia fillets to the skillet

 

Allow the fillets to cook for 3 - 4 minutes on each side. As the fish begins to cook, use a fork and pull it apart into flaky pieces 

Add the jalapeno pepper, tomatoes, cilantro and lime juice to the mix and then season with salt and pepper to taste. Cook for at least 5 minutes before removing from heat 

Don't forget the avocado!!

 

Paleo Coconut Flour Tortillas

 

INGREDIENTS 

5 tbsp Coconut flour (heaping)
6 Egg whites (save the yolks)
1/8 tsp Baking powder
3 tbsp Coconut milk or water
Fat for frying (coconut oil, lard, ghee)

DIRECTIONS

 

Place all ingredients- except the oil- into a bowl and whisk briskly for a few minutes. The batter should be relatively runny 

 

Place a medium sized skillet on medium-high heat and add your cooking fat (coconut oil) 

 

Pour in some batter and swirl it around the skillet to form a thin layer. Try using a 20 oz ladle or something that will make them consistent in size

 

Wait a few seconds until the edges brown or curl up and flip! Take them out and place on a plate when done

 

Tip:  Make these the day you are going to consume them, they should keep in the fridge for a week or so in an air tight container or zip-lock bag

 

Recipe: http://paleodietlifestyle.com/fish-tacos/