Tag Archives: Paleo

Easy Sweet Potato Savory Pudding

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Ack! It’s been another month! Forgive me 🙂

So I’m not entirely sure what you call an unsweetened baked pudding. it’s not really a souffle, a pudding, or a custard….it’s a little of everything. Regardless, it’s beyond easy and has a wonderful comforting texture.

Ingredients:

  • 4 Eggs
  • 1 1/2 Cup Full Fat Coconut Milk
  • 1 Can Sweet Potato Puree
  • Cinnamon, Nutmeg, Allspice, Clove, Ginger [Heavy on the Cinnamon, maybe a Tbsp or 2, and a tsp or a little less or everything else]whisk or stir all the ingredients together until well combined. Pour into custard cups or ramekins, and place in a larger baking pan. Fill half way with water (but don’t get water into the ramekins!) and bake at 350 until a toothpick comes out clean. Enjoy!!

Note: I’ve also made these with added fillings, such as spinach and chicken, skipped the water bath, and baked like a creamy Quiche. Equally as awesome, and worth experimenting with! 

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The Best Winter Comfort – Crock Pot Pulled Beef Recipe!

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Ah it’s been too long! Seriously though, things got busy for awhile, and the holidays, and I didn’t do much to re-invent the world of food. I went to a lot of staples, and simple un-blog-worthy dinners (They were still yummy, just not exciting enough for the pages…A girl has to draw the line right? Anyway, I was stressing out about posting things, and rule #1 is “if it starts causing too much negative energy and stress, take a step back and breath” – Stress management is part of this whole thing, so I took a little hiatus, and didn’t sweat it. Hope you all had plenty of recipes to tide you over!

But I’m back! Today anyway, I just bought a new crock pot, since I realized that my 4.5 quart one was waaaay too small, and I bought a whopping 8.5 quart one to replace it! The exciting thing is now, even with the large amount of food that the two of us go through, I’ll actually have leftovers!! After much review scanning, I went with the 8.5 quart model from Elite Platinum, and so far I am thrilled with it!

So my first recipe that I tried out in my new “big guy” crockpot, was some pulled beef. I wanted something that was tasty as a stand alone food, but something that could be versatile to eat throughout the week. Instead of keeping it SUPER simple. I totally made it weird and special, and it was utter magic let me tell you. I ate this stuff almost every day, and not only did it last all week (YAY FOOD!) but it was just as awesome tasting each time! I put it in Paleo Wraps, I put it over salad, I ate it straight from a bowl, I ate it as a side to eggs….seriously, it did not get old.

Ultimate Pulled Beef!

  • 3 lbs* beef round (String Removed if Present)
  • 1 lbs* flank steak
  • 2 lbs* chuck steak
  • 1 Granny Smith Apple, cut into small cubes
  • 2 cups butternut squash, cut into small cubes
  • 1/2 cup raisins*
  • 1 Tbsp chipotle pepper
  • 1 Tbsp Java salt (Sub 1/2 Tbsp Salt, 1/2 Tbsp ground coffee
  • 1/4 cup coconut aminos*
  • 1/8 cup coconut vinegar*
  • 2 tbsp smoked paprika*
  • 1 tbsp black pepper*
  • 1 tspn ginger*
  • 1/2 tsp cumin*
  • 1 tbsp turmeric*
  • 2 cups vegetable broth
  • 1 small Spanish onion
  • *Aprox. measurement

    Place all ingredients into the Crock Pot and cook on Low for 10-12 Hours, then shred and mix all ingredients with two forks.

    Sorry, I have not gotten any better with ensuring that I actually measure anything, but I think my approximations are good 🙂


    Apple and Kale Salad

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  • 1 Bunch Purple Kale
  • 1 Granny Smith Apple
  • 1 Red Delicious Apple
  • 1 Small Yellow Onion
  • 2 TBsp Apple Cider
  • 2 TBsp Lemon Juice
  • 4 TBsp olive oil
  • salt, Pepper, Cinnamons
  • 1/4 Cup raisins
  • Fall is a really exciting time for recipes. I find myself lightyears more inspired by fall flavors. Sure, Summer is full of fruits and colorful veggies, but my heart stays in the cooler months. Apple season is starting up, so I felt inspired to create a recipe based on a tried and true combination of delicious, healthy, goodness: Apples and Kale. Raisins, and a touch of apple cider, add some extra sweetness. Remember, apples are part of the dirty dozen, so always try to buy organic (and even better if you pick them yourself!)

    After rinsing the kale, I tore it into small pieces, smaller than I normally would for salad. I tossed the thick stemmy parts to my dog (optional of course), then I Tossed about a quarter of the kale leaves in my food processor, along with the apples, onion, and liquids. I pulsed until everything was very finely chopped. You can skip this step if you don’t have a food processor, but then remember to chop everything up pretty small. I poured it into the bowl with the kale, added the raisins and seasoned, and then stirred with a rubber spatula until everything was combined.


    Creamy Chicken and Mushrooms

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    This is a super simple dish, easy to prepare, and packed with flavor. The earthy mushrooms are balanced quite well by the subtle acidity of the balsamic, and the sweetness from the coconut milk. I used a combination of mushrooms, but depending on budget and availability, you can simplify it.

    Ingredients:

    • 1 Large Portobello cap, halved and sliced
    • 3 Large Shiitake Mushrooms, Sliced
    • 1 Cup Oyster Mushrooms, Sliced
    • 1/2 Vidalia/Sweet Onion, Sliced
    • 2/3 Can Trader Joe’s Light Coconut Milk
    • 1-1.5 lbs Chicken Thighs, Cut into Chunks
    • 3 Boneless/Skinless Chicken Breasts, Cut into Chunks
    • 3-4 Tablespoons Balsamic Vinegar
    • 1 Heaping Spoonful of Coconut Oil
    • 1-2 Tablespoons Goat Butter (Or Regular Butter) – Omit if you cannot handle dairy
    • 2-3 Tablespoons Coconut Flour
    • A Pinch of Allspice
    • Thyme, Sage, Oregano, Salt, and Pepper to taste, i didn’t over spice it

    Heat the coconut oil and butter over medium-medium high heat and add the onions. Let them cook just a little, and then add the mushrooms, balsamic, and coconut milk. Once the mushrooms simmer for a while and cook down, add the chicken and seasonings. Simmer until the chicken is mostly cooked through. Add the coconut flour, and continue simmering until the chicken is finished cooking.

     


    Pattypan Squash Stuffed with Beef and Wild Mushrooms

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    I love Patty Pan squash, they are one of my favorite seasonal vegetables in the summer, Not only are they tasty, but they have such a fun shape, it’s hard NOT to get creative. I found some bigger ones at the Fairway Market that just opened up, so I grabbed them with stuffing in mind. I found some grass-fed ground beef for a reasonable price as well as some wild mushrooms, so I left with a mission for dinner the next day. If you really want to make this paleo or whole life challenge compliant, omit the goat cheese, but since my system handles it well, i decided to include it.

     

    Ingredients:

    • 2 large patty pan squash
    • 2.5 lbs grass bed ground beef chuck
    • 1 onion, Chopped
    • 2 cloves garlic, Chopped
    • 2 cups wild mushrooms, Chopped
    • 2 tbsp coconut aminos
    • 1/8 cup vegetable broth
    • 1/2 cup greens (I used a mixture of kale, spinach, and chard)
    • Sage,pepper,salt,thyme,smoked paprika
    • 2-3 Tablespoons crumbled goat cheese (optional)

    Bake patty pan at 350 for about 20-30 min while mostly cooking your filling. You WILL have extra filling. You just want to soften them up so you can easily scoop out the middle.

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    Cut off the top, just enough to expose the seeds. Scoop out the seeds, along with a little of the flesh to form a bowl. You can chop up any flesh and add it back inside, mixed in with your stuffing. If you are going to add some goat cheese, mix it with the stuffing, and crumble a little on top as well. Bake for another 15 -20 minutes until the cheese is golden brown.

     

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    Crock Pot Garlic Basil Short Ribs

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    The crock pot wins again! I swear I ate this for days and didn’t get sick of it. Now ideally you would use grass-fed short ribs (Try US Wellness Meats!) but I happened to buy a big ol’ value pack from BJs this time. Short ribs are awesome, but you HAVE to cook them slow. I’ve never had any luck cooking them any other way, they always come out tough and gross, but in the slow cooker they are DIVINE. By the end they are falling off the bone and tender, and I cannot think of a more lovely way to be greeted coming in from work.

    As for prep, there isn’t much. I threw the onions on the bottom, packed in the short-ribs, and threw the garlic in between. Then I piled the rest of the veggies on top, added any liquid, and cooked on low for 8-10 hours. Super simple and tasty! Be sure to go heavy on the fresh herbs and garlic!

    • 4-5 Lbs Short Ribs
    • 1/4 Cup Vegetable Broth
    • 1/8 Cup Coconut Aminos
    • 4-5 Tops/Bunches Fresh Basil
    • 6 cocktail tomatoes – Halved
    • 6 – 7 small Baby Bella mushrooms
    • 2 small vidalia onions
    • 6+ Cloves Garlic
    • 1/2 Cup Celery Hearts – Chopped
    • Salt, Pepper, Smoked Paprika

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    Carb Nite Baked Triple Sweet Potato Frites

    Yeah Carb Nite! As I mentioned in my last post I am following the Carb Nite Solution by John Kiefer, and tonight is my “Carb Nite” – glorious. Now, I am not binging on donuts, pizza, and scones like some people, and am keeping it pretty much paleo. I am allowing myself white rice, since it’s pretty harmless (Phase One: SUSHI ) and have recently added some full fat dairy as I mentioned previously that I’ve discovered that I can handle goat milk pretty well (Generally, I will consume it in the form of full fat goat milk kefir and some goat milk cheeses) so I found this brand of GOAT MILK ICE CREAM which will definitely serve as an occasional “Carb Nite” indulgence (Phase Two: Figs and Ice Cream) ….I figured it was a holiday…. Oh man.

    Just to get side tracked for a second, let me tell you about ice cream. This past year and a half, if I had Ice Cream (Rare Occasion) it was Larry and Luna’s Coconut Milk based Ice Cream. Which is absolutely awesome. But holy cow, this Goats Milk Ice Cream by LaLoo’s is A-MAZE-ING. I don’t particularly like that it has carrageenan in it, but considering this is going to be a very occasional treat, it’s not the worse thing in the world. The two flavors I bought were the Dark Chocolate, and the Vanilla Snowflake. Absolutely lovely and rich in flavor and the level of creaminess in the texture is just not something you are going to find in the coconut based ice creams. Easy on the digestive system and delicious….I’m totally sold.

    Anyway this post is not about any of that. Well I guess it is, but mainly it’s about Sweet Potatoes (Phase Three: Sweet Potato Fries!!!!)

    I’m big on homemade food, and getting rid of processed artificial crap, but sometimes you don’t want to chop up a million sweet potatoes. Sorry folks, unless you know of a brand I don’t, I’m pretty sure a bag of simple sweet potato fries doesn’t exist. All the ones I’ve seen have crap oils and weird seasonings. That’s OK, who needs the freezer section anyway. I decided to just suck it up and make them myself.

    I decided to make things a little more fun, and used three different varieties of sweet potatoes: Japanese, Garnet, and Hanna

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    As for the recipe, I cannot take any credit beyond that. These are pretty much verbatim from THIS recipe on NOM NOM PALEO‘s website. For the seasoning I used Salt, Pepper, and Paprika as described in her recipe, but added cinnamon as well. They came out amazing, so I highly recommend you check out her recipe and make them.

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