Wednesday, March 13, 2013

What we ate today!

I haven't been posting many of our meals because I'm trying to figure out how to organize this blog more. Also, Daylight Savings time is a big giant ho that has been really messing with my kiddos sleeping. Argh!

Anyway, one my friends Amanda wanted the corned beef recipe so here we go with today's meals.

Breakfast

Paleo Breakfast Muffins and fresh mango. I got the recipe for the muffins from Paleo Munch. Thanks!




  • 7 eggs
  • Canadian Bacon or Back Bacon
  • Butter or coconut oil
  • Tomatoes 
  • Cheese
  • Whatever else you like (broccoli, mushrooms, leeks, asparagus, etc
  • Use butter or coconut oil to line each cup of a muffin or cupcake tray. Make sure there is a sufficient coating on the tray as sometimes if the tray is well used the breakfast muffins tend to stick
  • Line each muffin cup with about two pieces of bacon. I’ve used both less and more bacon, and it seems that two pieces of back bacon line the cup most effectively, while still allowing for enough egg and filling mixture to be placed inside of it.
  • Scramble up the eggs in a bowl
  • Gently pour even amounts (about 2/3rds) into each bacon filled cup. Remember that when the egg cooks it will rise!
  • Drop whatever you want to fill the breakfast muffin with gently into the egg mixture. I like to use tomatoes, mushrooms and even broccoli, but you could really use anything you like!
  • Cook for around 15-20 minutes in the oven at 180 degrees C/350 degrees F
  • If you would like to brown the top of the muffins, place them under the grill for a minute or two. Be careful not to burn them!





Fairly quick, easy and a hit with the kids! I will definitely be making these more often :)



Next up, Lunch!

Cooked some bacon, tossed the asparagus in with it, chopped some apples and heated up some leftover flank steak. Simple :)




Dinner
I got dinner started after breakfast because I was making it in the crock pot. In honor of Saint Patrick's Day, we bought a cabbage and corned beef at Costco. I don't like raw meat sitting in my fridge for long so I figured we could eat this one today and maybe buy another one for the 17th.

Ingredients

Handful organic baby carrots or 4 large carrots, peeled and chopped
1 medium onion, cut into bite sized pieces
4 cups water
1 corned beef brisket with spice package
1 head of cabbage, cut into bite sized pieces

Directions
Place carrots, onions in bottom of crockpot. Pour in the water. Place brisket on top of veggies. Sprinkle on the spices, cover and program your crockpot for High at 8 hours. In the last hour, add the cabbage on top of the brisket and continue cooking. 

Once everything is finished cooking. You will probably want to scrape off the fat that is on top of your brisket unless you have a really lean one. My middle daughter and I love it with some yummy, organic mustard. 

Enjoy!!



Saturday, March 9, 2013

It's a family affair.

Since going Paleo, it has been much more work for me since everything needs to be from scratch for the most part. I don't mind but it is nice to get help when Mark can. He has been great actually especially with breakfast. I am not a morning person so I definitely struggle with breakfast.

Last night Mark informed me he would be getting up early to work so I asked if he could get this crock pot breakfast started. The timing worked out perfectly and we all had a warm, delicious meal to start our Saturday off with! Thanks, babe! Teamwork ;)



I got the recipe from Healthful Pursuit.

Crock-Pot Apple Crumble Breakfast Pudding
Ingredients
Pudding
  • 1 cup non-dairy milk – I used unsweetened almond milk
  • 2 cups water
  • 2 tbsp raw honey (optional) *see note
  • 1/2 cup chia seeds
  • 2 tbsp arrowroot powder *see note
  • 1 tsp ground cinnamon
  • pinch Himalayan rock salt
  • 5 large apples, sliced – do not peel!
Cinnamon Crunch Topping
  • 1/2 cup blanched almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup palm sugar
  • 1 tsp cinnamon
  • 1/4 cup unsweetened apple sauce
  • 1 tsp pure vanilla extract

Directions

  1. Mix milk, water, honey, chia, arrowroot, cinnamon and salt at the bottom of your 3 quart Crock-Pot.
  2. Layer sliced apples over top and do not combine.
  3. Mix the crumble topping together in a large bowl. Using your hands, spread it over top of the apples. Cook on low for 4 hours, or high for 2 hours (I like the results of the lower setting, but either one works).
  4. Turn off heat, unplug, and let sit, covered, for one hour.
  5. Top with raisins and walnuts and enjoy!
note: replace honey with maple syrup or omit to make vegan
note2: if you don’t have arrowroot, no problem. I used it to thicken the pudding slightly so you could also probably use corn starch (non-paleo), potato starch (non-paleo), or tapioca starch.
Try adding your favorite protein powder to the mix to increase the protein content if you like.



Tuesday, March 5, 2013

Almost Paleo Egg Salad : WFL

I fed the kids leftovers from last night but wasn't wanting the steak myself. So I decided to try to make an egg salad. I made do with what I had but it would have been better with celery. Apparently, grocery shopping with 3 helpers does not mean it's easier ;)

So I got together what I had in the fridge...

Hard boiled eggs, onions, lemon juice, Paleo mayo, and sweet pickles. The sweet pickles are what make it non-Paleo. If I had homemade pickles, it would be Paleo but these are made with organic sugar. Oh well, can't win them all!

Ingredients
6 large eggs
1-2 tablespoons paleo mayonnaise (I used Nom Nom Paleo's recipe)
Juice of a 1/4 fresh lemon
Handful bread & butter pickles diced or 2 tablespoons sweet relish
2 tablespoons diced onion
2 stalks celery, washed and chopped (I subbed a handle full of diced carrots)
Salt & Pepper (if needed)



Rough chop the eggs in a mixing bowl. Add the rest of the ingredients and stir until everything is combined.




Enjoy on Paleo bread, on top of some lettuce or just by itself like I did.









Friday, March 1, 2013

Missing toast

So the girls and I have been talking about how much we miss toast and how we wish we could just have some dang toast with jam. Mark has been working A LOT (leaving me less time for experimenting) and apparently overheard my whining for bread. He also had to listen to me cry about my failed attempt at skillet paleo bread (Nom Nom Paleo App). 

Anyway, he whipped up another bread from the app (Better off Bread) and it turned out pretty damn good! I had a piece for breakfast and it was just perfect.

Monday, February 25, 2013

What we've been eating.

I've been posting my breakfast, lunch and dinners on instagram and people keep asking me for the recipes. Instagram sucks and you can't click links so I thought I'd start posting what we've been eating over here.

First one,

Teriyaki Drumsticks, Steamed Green Beans and Butternut Squash Soup.


It was a HIT! And not terribly difficult aside from the planning aspect. My oldest daughter was especially jazzed, she loves chicken wings/drumsticks.




I got the recipe for the drumsticks over at Nourished and Nurtured. It's actually for chicken wings but I couldn't find quality wings so I went with the drumsticks. (My local costco sells organic drumsticks) The green beans were just a bag of organic green beans, nothing fancy there! The butternut squash soup came in a Paleo e-book I bought called 30 Day Intro to Paleo. Here's a link to a printable copy of just this soup. Butternut Squash

The soup was really easy, first you saute the onions in the coconut oil.


Then add butternut squash, I cheat and buy the ready to go stuff. I'm lazy, y'all.


Then add your spices.


Then let your kids help out so they don't tear up another part of your house ;)
Bring that to a boil and let it cook until the squash is fork tender. 


Pour everything in a food processor or a fancy blender.



Voila! 

Sunday, February 17, 2013

Homemade Grain Free Paleo Granola

As a family, we have really been craving and missing our morning cereal. We didn't eat cereal often before but now that it's RESTRICTED, we're all dying for it. ;)

So I dug around on Pinterest and google looking for the perfect paleo friendly substitute. And then I went to costco and whole foods to stock up on the ingredients.



I liked the recipe I found on GastroChef's website the most and just tweaked it a smidge.

Ingredients
1.5 cups almonds
1 cup walnuts
1 cup macadamia nuts
.5 cup cashews
1/2 cup pecans
1.5 cups coconut flakes, unsweetened
2 tsp cinnamon
1 tsp nutmeg
6 dates, soaked for an hour and diced
1/4 cup dried cherries, soaked for an hour and diced
1 tsp vanilla

Honey-Oil Mix
1/4 cup nut butter - I used almond butter
1/4 cup honey
2 Tbsp coconut oil

Directions

1. Preheat oven to 300 degrees.
2. Chop all of your nuts, I used my food processor.


3. Combine all ingredients (except the honey-oil mixture) in a mixing bowl.


4. In a double boiler (or a heat proof bowl placed on top of a pot of boiling water), melt together the honey-oil mixture. 


5. Once melted, pour over the nut mix and mix well to ensure everything is well coated.

6. Pour mix on a baking sheet or pan and bake for 25-30 minutes. Stir if things seem to be getting too dark. 

Pull it out and voila! I stored ours in a big glass jar I got at Ikea but the granola didn't even last 24 hours! 



Friday, February 15, 2013

So sweet.

So since we have chosen this Paleo Adventure, I have been doing 100% of the menu planning, recipe gathering and cooking. For Valentine's Day, my love came up with a paleo dinner, went grocery shopping, bought all the right ingredients (grass fed beef, organic produce, etc) and whipped up this delicious meal for me. I really appreciate the effort he made. This is better than an LV.



Hope your Valentine's Day was super special and spent with those you love. xox

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