Tag Archives: Paleo

Ultra Low-Carb Paleo Herb “Biscuits”

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Recently, I started following the “Carb Nite Solution” by John Kiefer. I met him at the Universal Fitness Expo earlier this month (Along with The Paleo Coach
author Jason Seib of EPLifeFit – Everyday Paleo Podcast fame…. Super…Flippin’ …Awesome) – Anyway, I was talking to both of them, and particularly Kiefer about my current fat-loss goals.

At this point, I feel great, I’m sleeping well, I have energy, and I’m pretty darn happy with how I look. By comparing myself to pictures and using largely inaccurate calculators, I would guess I’m around 27% body fat…but healthy. My diet is dialed, I’m not over training, and I’m sleeping well, so I decided as long as I feel good I don’t want to do anything too drastic for largely aesthetic goals. That said, I would LOVE to get myself down to the 22-25% range. Enter the Carb Nite Solution

In a nutshell, I am eating Ultra Low Carb ( Under 30 grams) for 5-10 days, and then having a “carb nite” on which I load up on carbs (keeping it paleo, mostly, so sweet potatoes, white rice, fruit, winter squash) over a 6 hour period to jump start some hormonal thing that’s supposed to help me lose the pesky fat that’s hanging on. Seemed easy enough, and not too drastic of a change for me, so I’m giving it a go. Currently I am on my second week of ultra low carb.

So….Food.

I wanted something a little different to have as a side to my salmon. I decided to make egg-y biscuit things. Simple, not overloaded with nuts, and tasty! best of all, they are safe for my Ultra Low Carb Days! For flavor, I wanted to utilize the abundance of fresh herbs growing in my garden. I picked a few sprigs each of thyme, basil, sage, oregano, and chives, and a sprig of rosemary.

Ingredients:

  • Fresh Rosemary
  • Fresh Thyme
  • Fresh Oregano
  • Fresh Basil
  • Fresh Sage
  • 4 eggs
  • 1 – 2 Tablespoons Goat Butter (Or regular butter if you can handle it)
  • 1/4 – 1/3 Cup Coconut Flour
  • 3 Tablespoons Ground Flax Meal
  • A pinch of Salt and Pepper

Now, I guess you could mince or chop all those herbs by hand, but I was totally not about to sit there forever chopping. I decided to utilize my Ninja Blender. I actually used one of the single serve smoothie cups, and threw the herbs in whole with the 4 eggs and butter. A few seconds later and the eggs were thoroughly beaten, and the herbs were minced and evenly distributed. Afterwards, I simply poured the egg mixture into a bowl, added the dry ingredients, and mixed until everything was combined into a moderately thin batter. I poured it into a baking pan lined with parchment paper, and baked at 375 degrees until it was set and golden, and a toothpick came out clean (about 20-30 min). The parchment paper makes it super easy to remove, and makes clean up simple.

Oh and just a note about goat butter. It’s not that easy to find, I get it at Whole Foods, but it’s a little pricey. I just decided to use it, since I recently learned I can handle goats milk dairy pretty well, without digestive upset. I’m still trying to figure out if it causes any other inflammation, but if anything, it seems to be small enough, that if I don’t go crazy, I should be able to enjoy goat milk products occasionally without guilt. It’s going to take a bit more testing, going off it again, going back on, before I know for sure. In any case, you can use cows milk butter if you can handle dairy, or omit it altogether.


Curried Whole Roasted Cauliflower

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I love cauliflower, especially roasted, but I’d be lying if I said it wasn’t a little bit of a pain to prep. I’m a lazy chopper….I’ve said it….and the florettes get everywhere. Ok, so it really isn’t that bad, but I love learning that I can roast things whole. Yes, it takes longer….but in my opinion it’s more fun! In my research phase I took some information from recipes around the web such as This One by The Paleo Mama and This One – In the end I tweaked things here and there, and came up with this preperation. It was delicious, and the egg/coconut milk mixture I used was custard like in the crevices. I might use more coconut butter next time, and maybe get it a little crispier, but recipes like this are all about experimenting with flavors!

Ingredients:

  • 1 head cauliflower
  • 1 egg
  • 1/3 can coconut milk
  • 1 tbsp coconut butter, melted
  • 2 tbsp curry powder
  • A dash or two of allspice, cinnamon, Paprika, turmeric, salt, mad pepper
  1. Boil cauliflower for 5 min and run under cool water until you can handle
  2. Mix marinade ingredients and roll cauliflower until coated
  3. Spoon some into the underside of cauliflower
  4. Place cauliflower into a square glass pan and pour marinade over
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  5. Bake at 400 degrees for 60 – 90 minutes until golden brown. Midway through, spoon some of the marinade that dripped back on top and spread20140612-195840-71920184.jpg

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From The Pages: Making Everyday Paleo’s Thai Coconut Pancakes

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I’m going to tell you something. I love looking at recipes! I love getting inspiration from the many kitchen geniuses out there. The problem is, I just almost never make any of them. Occasionally I’ll take inspiration from something I see, but by the time I get to my kitchen It will usually end up leading me to create something completely different and barely related. They more often help me with things like cooking time, and little prep tricks I wouldn’t think of on my own. Half the time I approach dinner on a total whim and make stuff up as I go, other times I’ll be driving home and get a crazy idea, but rarely rarely do I set out to cook from a recipe. Anyway, one of my biggest influences in the paleo/food blog world, is Sarah Fragoso of Everyday Paleo . Not only do her recipes always look amazing, but she does an AMAZING podcast with Jason Seib (Author of The Paleo Coach
), that I definitely listen to on a regular basis. They are both chock full of awesome information, not only about food, but other essential things that figure into good health (sleep, stress management, proper movement). Anyway, I have her last book Everyday Paleo Around the World: Italian Cuisine
, and it’s just an incredible resource that everyone should have. I really have to utilize the book more….I need to explore the recipes a bit more in-depth…. but beyond the recipes, reading about her experiences in Italy, were probably the best part for me. She’s just a  fantastic author, personality, and a great resource for anyone following the paleo lifestyle and trying to get healthy. That brings me to the point (I have one right)….Very soon she is coming out with the second book in the series, Everyday Paleo: Thai Cuisine
, and I am SO very excited….I LOVE Thai Food!  I highly suggest you go pre-order your copy of it now….because I’m super psyched for it to come out and I’m pretty sure the food is going to be wicked good.

Oh right, food….that photo at the top. Well, Sarah posted THIS sneak peek recipe on her blog, and they looked awesome, so I had to try them. It was fate, I even had all the ingredients in my pantry….well almost. I THOUGHT I had arrowroot flour, but apparently I ran out. Unfortunately It was too late to go out to the store, and I was already committed with half the ingredients already in bowls, So I just improvised and doubled up on the coconut flour. Everything else was exact to her recipe. Do you realize how rare it is for me to follow a recipe!! So glad I did because Holy Guacamole Yum! These were so awesome. They were almost like pancake cookies. They were so easy to make, and the sweetness from the coconut and the maple syrup was just enough where I didn’t feel toooooo guilty. I served them as a side to go with this curry, pineapple, peppers & onions, chicken thingy majiggy I made for dinner, and they were perfect. I ate a few by themselves, but then I put one at the bottom of my bowl to sop up the juices of my chicken dish, and it worked awesome for that too. Easy Peasy and Delicious…. Sarah Fragoso Rocks!

Here they are cooking, right before I flipped them 🙂

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Piña Colada Flounder

 

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Here is just a simple but fun way to jazz up some flounder. I made a big batch of this so I had leftovers, since flounder can be pretty light.  The shredded coconut adds some good fat to the mix, which will help keep you full longer….and really, who doesn’t like the combination of coconut and pineapple!

Ingredients:

  • flounder Filets, thawed or fresh
  • Shredded coconut
  • Frozen, trader joes, pineapple chunks
  • Lime Juice
  • cayenne Pepper

Prep:

  1. Arrange fish in a glass pan lined with foil.
  2. Sprinkle shredded coconut generously over the fish
  3. Sprinkle pieces of pineapple around pan
  4. Drizzle with lime juice and sprinkle lightly with cayenne pepper
  5. Bake in the oven, preheated to 400 degrees, until fish is opaque, flakes easy, and coconut starts to turn toasty golden brown.

Bacon Apple Chicken Skewers

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I’ve been using a lot of bacon lately….I think I have a bacon problem. Not really, It’s just been in the house since I can get both Applegate Turkey Bacon and Applegate Sunday Bacon in three packs at BJ’s (They also have their hot dogs…. win!). Anyway, I’ve been experimenting with wrapping things in bacon, because I’m not used to having so much bacon in the house. Actually it’s calmed down a bit…but I was kind of getting crazy for a second. So, in that direction, I decided to wrap some chicken in bacon and make kabobs…because I like food on sticks. I think I was having flashbacks to my birthday at Luso’s and the rodizio, because there was definitely some bacon wrapped chicken, and it was amazing. Kabobs are some of the easiest, and most satisfying foods. I kept it simple and added earthy mushrooms, and the sweetness of apple. I also used chicken thighs instead of breasts, I like the richer buttery flavor they lend to the pairing.

Ingredients:

  • Chicken Thighs, Boneless/Skinless [Cut into chunks and marinated in coconut aminos, sage, cinnamon, allspice]
  • Apples
  • Mushrooms
  • Bacon (Turkey, Beef, or Pork…Pick your poison – US Wellness for WLC compliant bacon)

That’s it – Pretty easy as far as ingredients go. While you’re getting the mushrooms and apples ready, have your chicken cut up and marinating in a bowl. Then just halve or quarter your mushrooms, and cut your apples into fairly large chunks. Then, get ready to skewer things!!!

  1. Heat oven to 400 degrees
  2. Arrange kabobs in a glass pan. You can even probably arrange them horizontally, so that the skewers are resting on the sides. This will keep them up out of the drippings and help the bacon crisp more.
  3. Bake for 15 min then flip
  4. Bake for another 25 min, Then drop the temperature to 350 degrees and let cook another 10 min or so.
Before Cooking - I didn't realize until after cooking that If I arranged them all sideways, they would have not only fit, but all have been suspended and not sitting in the pan... *sigh* passing my wisdom to you :P

Before Cooking – I didn’t realize until after cooking that If I arranged them all sideways, they would have not only fit, but all have been suspended and not sitting in the pan… *sigh* passing my wisdom to you 😛

 


Bacon Quail Nests

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  1. Bacon
  2. Sauerkraut
  3. Quail Eggs

That’s it….three ingredients. These are super easy, super fun, and holy cow good. I just thought they would be fun, but the combination simple ingredients, just worked amazingly well. Originally I was going to make Cuckoo Nests, and stick an olive in there, but the quail eggs were bigger than I imagined, and so I decided to keep it simple. Bacon Nests….Need I say any more than that to get your attention. These would probably go over great at a paleo dinner party or gathering!

There are websites that teach you how to make much prettier bacon nests than I did. I literally just wrapped, and overlapped them around overturned muffin cups and baked until crispy. It wasn’t perfect, but weaving and carefully cutting slices to size was just not going to happen. This was one of those “I really don’t have patience to go slow” times. Anyway, they came out better than I expected when I put them in the oven. Like usual I used Applegate bacon (Use US Wellness if you’re doing the WLC), two being pork and two being turkey. I was actually amazed that they held their bowl shape as much as they did.

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Quail eggs. This was my first time using them. I found a carton of 18 at the Asian grocery, and was excited to try them. I have had them before, usually in yakitori form at various Japanese restaurants, but I had never cooked them myself. I found this website to be a great guide. Peeling them was the same as a regular sized egg, but it made me feel like a giant. As long as you break that shell/egg membrane, they peel easy. They are super pretty, and the inside of the shell is a pale blue/green. Once I peeled them all, I gave them a quick rinse, and set them aside.

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Then, it was time to assemble. All you have to do is place a spoon of sauerkraut in each bacon cup, and then arrange 2 or 3 eggs on top. That’s it! The flavor combination was perfect. I only wish I had more bacon so I could have made more!

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Stuffed chicken breast

Looking for something fun, fancy, and easy to impress dinner guests (or family members) with? Try these stuffed chicken breasts. They come together surprisingly easily, are grain and dairy free, and are wrapped in bacon (‘Nuff Said). Mike’s brother (The picky sugar addicted one) was over and he thought they were pretty awesome, so if that isn’t seal of approval I don’t know what is. I used Applegate’s Sunday Bacon  for a couple of them, and since Mike stays away from pork, I used their Turkey Bacon for the others. Note, If you are on the WLC, Applegate bacon DOES contain a small amount of cane sugar, so it’s not compliant, HOWEVER you can get sugar-free Pork or Beef bacon from US Wellness Meats that is amazing, and very very WLC compliant! This was the first time I ever butterflied and pounded chicken breasts for a recipe so I was pretty psyched how good they came out.

This recipe is for 6 chicken breasts.

Filling:

  • 1/3 cup Macadamia Nut Ricotta
  • 1/8 cup walnuts
  • 1 apple
  • 1/2 jalapeno seeded and rinsed
  • 2-3 tbsp coconut milk
  • 1 tbsp lemon juice
  • 2-3 cups greens (spinach/baby chard)
  1. In a food processor, combine all the ingredients for the filling until they are chopped and mixed well.
  2. Butterfly and pound your chicken breasts  and arrange in a glass baking pan
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  3. spoon in 2-4 tablespoons of filling, depending on the size of the chicken breast, and fold over
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  4. Wrap with 2-3 slices of bacon
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  5. Bake 400 for 30-40 minutes until bacon is browned and chicken reaches an internal temperature of 160-165 degrees

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