CFSCC presents: EAT THIS!

Chocolate Avocado Pudding with Cocoa Nibs

2011-11-20T15:33:00.000-08:00

I had a lot of fun at our CFSCC Nutrition Talk! Thank you so much for showing up on a Saturday afternoon excited for information about Paleo nutrition... What a great, motivated and inspiring audience! I've been in the field of nutrition for many years and it is not always something people are eager to respond to! In fact, I usually feel like I'm bearing some sort of "bad news" when discussing it! But not on this day, and I love it!!! I truly hope you all left with something valuable and motivated for a 30-day challenge! It truly is all of you that inspire me to experiment, create and cook! So, thank you!

*There are still a few Paleo cookbooks available!

I read all of the nutrition assessment forms, and hands-down, most the food cravings were for: chocolate! (There was one particular craving for pudding, so I figure this recipe takes care of everyone.) This pudding turned out wonderful! Honestly, you do not taste avocado at ALL. It just provides the perfect texture and creaminess. Careful not to use too ripe of a banana, or I think it will overpower the rich chocolate flavor. Be generous with the cocoa nibs! They add an excellent bit o' chocolaty crunch! Hope you enjoy! *This recipe is adapted from: Natural Noshing.com

Recipe:

2 avocados

5 T unsweetened cocoa powder

1 banana (not overripe or it will be too overpowering)

1/3 C unsweetened vanilla almond milk

4 T honey

1 tsp. vanilla extract

1/2 tsp. cinnamon

pinch sea salt

Garnish with cocoa nibs

In a food processor or blender, add all ingredients (except cocoa nibs). Blend well for about 1 minute until smooth and creamy. If it's too thick, add a little more almond milk. Spoon into serving dishes and garnish with cocoa nibs. Chill for about 15-30 minutes before serving.

Hey! Here's a little Carbohydrate talk for you! I've had some questions in the gym lately and realized we kind of skimmed past this during the nutrition talk!

Hopefully this will answer your questions on Paleo Carbs!

There are two kinds of Carbohydrates: Simple and Complex

Simple carbs are the simple sugars like; sucrose (table sugar), fructose (fruit sugar), glucose and lactose (milk sugar).

On the Paleo diet we would consume these in moderation: fruit, dried fruit and honey (small amounts). Limit fruit to 2 servings and dried fruit to 2 oz. per day if weight loss is a goal!

Best fruit choices: Berries, berries, berries! Melons, tropical varieties, and citrus.

Complex carbs for the Paleo diet are: starchy root vegetables. Best choices are: sweet potatoes, parsnips, turnips, butternut squash, acorn squash, spaghetti squash, rutabaga, carrots, beets, onions, kohlrabi, yams and jicama!!! ... That's enough to keep us busy cooking!

What we do NOT eat for complex carbs are: breads, cereals, bagels, crackers, tortillas, quinoa, rice, cookies, beans, baked goods and all highly processed grain-laden foods!

Please post thoughts to comments!

Greek Spaghetti Squash Salad

2011-10-30T19:40:00.000-07:00

This was a surprise hit with dinner tonight. Everyone looked at it with skepticism and after a few bites... they were asking for seconds! Hope you enjoy!

1 large spaghetti squash

1-1/2 C tomatoes (yellow and red variety), chopped

1/2 red onion thinly sliced

1/2 C kalamata olives, pitted and sliced

3 T red wine vinegar

2 T fresh oregano

pinch sea salt

freshly ground black pepper to taste

Cook spaghetti squash. Quick method: Pierce squash with a fork; place in microwave. Microwave on high for 15 minutes or until tender. Let stand 10 minutes, until squash is cool enough to handle. Cut squash in half lengthwise; discard seeds. Scrape insides of squash with a fork to remove squash in spaghetti-like stands. Combine spaghetti squash, onions, tomatoes, olives and kalamata olives. Whisk together vinegar and spices. Pour over spaghetti squash mixture and toss well. Cover, chill and serve.

Baked Chicken & Apples

2011-10-24T21:50:00.000-07:00

Tonight's dinner was a "cupboard clean-out experiment". It was very interesting, very Fall, very comforting, very aromatic, and very delicious! We all enjoyed it... hope you do, too!
Sometimes the most fun I have cooking Paleo is when I don't have any kind of a plan and I'm forced to just create recipes with ingredients I have on hand. After tonight... I'm convinced anyone can create Paleo meals!

Ingredients
6 boneless, boneless, skinless chicken breasts (slightly pounded)
2 T coconut oil
sea salt, black pepper and paprika (to season chicken breasts)
3 celery stalks, thinly sliced
1 small red onion, thinly sliced
1 C carrots, thinly sliced
2 apples, peeled and sliced into 8 pieces (I used Gala)
1 tsp. cinnamon
2 tsp. dried thyme
sea salt
1/2 C chicken broth
1/2 C apple cider

Preheat oven to 350 degrees. Heat coconut oil in a skillet. Sprinkle chicken breasts on both sides with salt, pepper and paprika. Brown chicken breasts in coconut oil (about 2-3 minutes each side). Remove chicken to a plate and add vegetables and apples to the skillet. Cook over medium heat until veggies are tender (about 5 minutes). Add cinnamon, thyme and sea salt. When fragrant, add chicken broth and apple cider. Place chicken pieces back in skillet. Cover and cook in the oven for 20 minutes until done! Serve chicken with the apple/onion vegetable mixture and juice spooned over the top.
Enjoy!

Coconut Pound Cake with Strawberries

2011-09-27T22:21:00.000-07:00

I made this for a family party over the weekend and it was a huge success... Paleo, not-Paleo, kids and adults alike! It was a delicious combination that pleased EVERYONE! In fact, on the way home, my daughter announced that this was officially her new favorite dessert forever-more! With accolades like that, how can you not give this a try!? She is 15 and knows just about everything! ;-)

Coconut Pound Cake Recipe:

6 eggs
1 C coconut milk
1/2 C honey
1 tsp. vanilla extract
1/4 tsp. coconut extract
1/4 tsp. orange extract
1 C coconut flour
1/4 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. sea salt
Coconut oil

Preheat oven to 350 degrees. Beat the eggs with the coconut milk, honey and extracts, until smooth. Add the coconut flour, baking soda and salt. Mix until a smooth batter forms. Grease a loaf pan with coconut oil, and sprinkle with some coconut flour to lightly coat pan. Pour batter into the loaf pan. Bake for about 40-45 minutes, until pound cake separates from the sides of the pan and a toothpick inserted into the center comes out clean! Allow the pound cake to cool before removing it from the pan.

Strawberries:
Thinly slice 2 pints fresh, well rinsed, strawberries. Add to a bowl. Sprinkle with 2 T organic coconut palm sugar. Let the mixture sit and marinate until strawberries create a juicy syrup!

Slice coconut pound cake and top with strawberry mixture (be sure to pour a little syrupy juice over the top, too).

Optional: top with a Whipped topping of 100% organic heavy whipping cream.
Whip cream until stiff peaks begin to form. Add 1 T coconut sugar and 1 tsp. vanilla. Whip again until blended and top strawberry coconut pound cake! Hope you enjoy this wonderful delight!

Delicious Baked Chicken Topped with Crispy Prosciutto

2011-09-19T22:13:00.000-07:00

Today was a typical Monday... full of the business and craziness that only Monday's can bring! Starting my day with CrossFit was great! A complete challenge with my two favorite combinations: row & bench! ... Left me feeling pretty invigorated and motivated to tackle the rest of the stressors the day would bring!
Anyway, I felt we deserved a special meal to close down the day, relax and take in some flavors the senses would truly appreciate. What is it about a good meal that just makes everything better?

Recipe:
4 Skinless, boneless Chicken breasts, pounded
2 Shallots, thinly sliced
1 C Mushrooms, sliced
1/2 C Artichoke hearts
1/2 C White wine or chicken broth
1 T Olive Oil
2 oz. Prosciutto
Seasonings: sea salt, black pepper, garlic powder and paprika
Spinach
2 T chopped garlic

Preheat oven to 375 degrees. Bake prosciutto on a baking sheet for about 10 minutes on each side (until crispy) while your preparing the rest of the meal. Pound chicken breasts fairly thin and sprinkle both sides with the seasonings. Heat olive oil in a heavy skillet at medium-high. Brown chicken breasts for about 4-5 minutes on each side. Transfer chicken to a baking dish. Add the shallots to the skillet (with a little more olive oil if necessary). Add wine (or broth) deglazing pan as you stir in mushrooms and artichoke hearts. Cook until mushrooms are tender. Pour the sauce over chicken breasts and break pieces of the crispy cooked prosciutto over the top. Bake for 10-12 minutes, uncovered.
While the chicken is cooking, saute the garlic in olive oil. Add the spinach and saute. Add a splash of chicken broth, and let spinach cook down to tenderness.
Serve chicken breasts on a bed of the sauteed spinach. Spoon a little extra sauce over the top and enjoy! We thought this was a meal packed with delicious flavors! The crispy bites with the prosciutto were the kids favorite!

Paleo Harvest Soup

2011-09-12T20:15:00.000-07:00

Well, it's that time of year again! ...Time dust off the crock pot and add some soups to the menu! Hope you enjoy this harvest soup... full of comforting fall-like ingredients. It was a delicious dinner and actually made an even better lunch the next day!

Ingredients:
2 lbs. ground sausage
1 acorn squash, peeled, seeded and cubed
1 Japanese sweet potato, peeled and cubed
1 hannah sweet potato, peeled and cubed
1 yellow onion, diced
1 T olive oil
32 oz. beef broth
1 can diced fire roasted tomatoes
1 can water
2 C chopped kale
1 bay leaf
pinch sea salt and black pepper to taste

In a large stock pot, brown ground sausage. Add the beef broth and canned tomatoes. In a separate skillet, heat olive oil and saute onions until caramelized. Add onions, potatoes and squash to soup along with bay leaf. Heat on a low boil for about 15 minutes. Then cover and reduce heat on low for about 1 hour. Season with salt and pepper. About 20 minutes before serving, add the chopped kale to the soup. Stir well and keep covered. Hope you enjoy this thick, hearty harvest-time soup! I hope it will make you want to welcome Fall with open arms...

Paleo Bacon Coleslaw

2011-08-10T19:51:00.000-07:00

I had SO much fun cooking tonight's dinner. If you can... make an evening out of it! Sip some wine and enjoy the process! ... Gourmet & Paleo!!! Enjoy! :-)

Recipe:

1 head cabbage, cored and thinly sliced

OR you can cheat and buy a bag of pre-shredded cabbage w/ carrots! :-)

1 carrot, shredded

1/2 red onion, very thinly sliced

6 strips bacon, cut into 1" pieces

1 T Dijon mustard

1 T honey

1/2 C apple cider vinegar

1/4 C extra-virgin olive oil

Pinch sea salt & pepper

Combine cabbage, onion and carrot in a large bowl and set aside. Cook bacon pieces over medium heat until throughly browned and crisp, about 10-12 minutes. Transfer bacon to a dish lined with paper towels... to drain. Set aside. Reserve bacon grease for later. Combine mustard, honey, vinegar, olive oil, salt and pepper. Add about 2 tablespoons bacon grease and all but 2 tablespoons bacon. Mix well and pour over cole slaw. Sprinkle remaining 2 T bacon over slaw and serve!

I used whatever remaining bacon grease for the sweet potatoes side! Use 2 large sweet potatoes, peeled and cubed, add to a baking dish. Saute 4 cloves minced garlic in the bacon fat. Do not let the garlic burn! Add about 2 T fresh rosemary (chopped finely) and continue to saute slightly and quickly. Pour mixture over chopped sweet potatoes. Toss well and bake for about 40 minutes at 350 degrees!

I served both these delicious sides with an old recipe favorite: "Bacon Wrapped Pork Chops with Rosemary"! Everything complimented each other nicely! Yum.

Roasted Butternut Squash with Shallots and Garlic

2011-08-09T19:36:00.000-07:00

I have been a little MIA lately, and I apologize! I also really appreciate those of you who keep checking the site and posting on older recipes! This is still very much a passion of mine... the cooking, creating, eating Paleo and blogging about it! However... life has thrown us a curve ball. (Which it does to us all from time-to-time). Personal issues and illness within our family have drawn immediate attention and priority! I know we ALL have experienced times in our lives when "life" simply overwhelms us.... Pain, suffering, bad luck, sadness, unfortunate circumstances, injuries, heartache... the list goes on! It's times like these when our foundations for good health come to test and really kick in! All of a sudden a great recipe, creative cooking or simply eating for that matter, do not seem important! But... we have the foundations and the experience to make good choices in non-desirable situations. This is who we are now: CrossFitters, Paleo enthusiasts, health aficionados! It is also times like these when we realize what "good health" actually means (visually & internally)!

People: Do not take for granted your health! Get out there and move! Eat well! Enjoy the pleasure (and luxury) of pushing your limits! Live well. Stay challenged. Eat well. Live smart. Eat smart. Stay active within your means. and...CrossFit!

I've heard this quote a lot lately from various sources, and it keeps playing in my mind: "Life is what happens when you're busy making other plans" - John Lennon

Recipe:

20 oz. chopped butternut squash or 1 butternut squash peeled and diced

4 large shallots, peeled and halved

10 cloves garlic, peeled

1 C olive oil

1 heaping T red wine vinegar

1 large tsp. dried thyme

pinch sea salt & pepper

dash allspice & cinnamon

Preheat oven to 400 degrees. Combine olive oil and spices. Put butternut squash, shallots and garlic in a baking dish. Add olive oil and spices and toss all ingredients well. Bake for 30-40 minutes... until butternut squash is tender and shallots start to caramelize. That's it!

Hope you enjoy this simple (delicious) side! :-)

Seasoned Coconut Chips

2011-07-11T18:03:00.000-07:00

My coconut kick continues.... This recipe was passed on to me by a fellow coconut connoisseur. If you enjoy snacking on coconut chips, you should really give this a try... It's blends a perfect crispy, slightly salty crunch with a cinnamon pizazz! ...It's a hit!

I have to give major props to this recipe creator (great blog site as well)-

http://www.theclothesmakethegirl.com/2011/06/13/carmelized-coconut-chips/

Hope you enjoy!!!

Recipe:

1 C coconut chips (I used Paleo Brands All Natural Coconut Flakes)

http://store.paleobrands.com/store/pc/Coconut-Flakes-2p27.htm

1/4 tsp. sea salt

1/4 tsp. cinnamon

Heat a non-stick skillet to medium-high heat. Add coconut flakes. Toss until start to brown.. about 2-3 minutes. Happens quickly, so keep a close eye! Remove from heat, sprinkle with the cinnamon and salt. Toss until coconut is evenly coated with seasonings. Allow to cool. Store in a air-tight bag and snack on demand!

Coconut Butternut Squash

2011-07-07T21:06:00.000-07:00

My coconut kick continues!!! Coconut proves to be a beautiful recipe enhancement (and my current cooking obsession). Perfectly fun, healthy and exotic! This was truly an amazing side dish ... and I completely foresee making this on a regular basis! Easy and delicious... who could ask for more??

Recipe:

1 T coconut oil

Butternut squash, diced (about 20 oz.)

3 cloves garlic, minced

1/4 C coconut milk (full fat!)

1/4 C chopped cilantro (or 4 green onions, diced)... I've tried and like both!

1 tsp. rubbed sage

1/4 C coconut flakes

Pinch Salt and Pepper to taste

Pinch toasted coconut flakes (topping)

Heat coconut oil in a large skillet over medium heat. Saute garlic until tender and aromatic. Add diced butternut squash, and toss with coconut oil and garlic. Add coconut milk to skillet and lower the heat to medium-low. Cover and cook for about 8-10 minutes. When butternut squash starts to become tender, add cilantro, sage, coconut flakes, salt and pepper. Continue cooking until all ingredients blend well and butternut squash is tender (but not mushy) about 5-7 more minutes. Serve and sprinkle with a few additional flakes of toasted coconut! Enjoy!

We served this with a grilled pork loin and steamed zucchini.

This side dish kind of "steals-the-show", so it's a great accompaniment for the basics and ordinaries! :-)

Coconut Lime Chicken

2011-07-05T21:26:00.000-07:00

"Put the lime in the coconut..." Or for a great dinner, put some lime and some coconut on some chicken and fry it all up! This was a huge hit in our house tonight... hope you enjoy!

Recipe:

2 large chicken breast, pounded thin and cut in half (yielding 4 servings)

1 C unsweetened coconut flakes

1/4 C fresh cilantro, finely chopped

1 T fresh lime zest

1 tsp. ground coriander

1 tsp. black pepper

1 tsp. garlic powder

pinch sea salt

2 eggs

1/4 C coconut oil

Preheat oven to 350 degrees. Pound and divide chicken breasts and set aside. In a heavy skillet, heat coconut oil on medium high heat. In a shallow dish, beat the two eggs. In another shallow dish, combine the coconut, cilantro, lime zest and remaining spices. Dip chicken breasts in egg and then into the coconut mixture (chicken should be well coated with coconut). Add chicken immediately to the hot pan and brown until chicken is golden brown (about 4 minutes on each side). Place browned coconut chicken pieces on baking dish and bake for and additional 10-12 minutes. Top with some toasted coconut and cilantro sprigs for looks! :-)

Hope you enjoy!

Sweet Potato & Sausage Salad

2011-06-27T21:01:00.001-07:00

Do you like sweet potatoes? If so... you'll LOVE this! This dish has become one of my new favorite salads! It's easy. It yields leftovers. It can be served warm or cold. And... it's delicious! Great for summer picnics or barbecues... and sure to be a Paleo-fan favorite! This salad was inspired by a salad they serve in the deli at New Leaf Market. Hope you enjoy!!!

Recipe:

2 large sweet potatoes, peeled and chopped (about 1" cubes)

1 bunch green onions, diced

4 chicken sausages (any flavor)

1/4 C olive oil

Sea salt & fresh ground black pepper to taste!

Grill chicken sausages until brown and cooked through. When cool, slice and set aside. Peel and chop sweet potatoes into 1-inch cubes. Put in a pot and cover with water (just enough water to cover potatoes). Bring to a boil. Continue to cook sweet potatoes on a LOW boil for about 7-10 minutes. When potatoes are just tender, drain, and rinse with cool water. You do not want to overcook the potatoes! Place in a bowl and cover with olive oil. Add sausages and green onions and gently stir all ingredients using a wood spoon or rubber spatula. Add salt and pepper to taste.

Serve warm, room temperature, or chilled!

Basil & Tomato Appetizer

2011-06-21T21:33:00.000-07:00

This was the most popular Father's Day appetizer I served! There is nothing like the simple pleasures of heirloom tomatoes and home grown basil (or store bought tomatoes and basil). Either way... you will have happy guests! This easy and colorful combo is extremely tasty! Who doesn't like an easy guest pleaser??? Enjoy! I hope your Father's day yielded many Happy fathers and tasty treats! :-)

2 (preferably) heirloom tomatoes

1 bunch fresh basil (yielding about 16 nice-sized leaves)

~1 T balsamic vinegar

Pinch organic course grey sea salt

Rinse and pat dry basil leave. Place on a plate. slice heirloom tomatoes and top basil leaves. Drip some balsamic vinegar atop each tomato/basil combination. Sprinkle with a pinch of grey sea salt and serve! Enjoy this simple decadence! Flavor combo heaven!

Roasted Butternut Squash with Sage Leaves & Pancetta

2011-06-15T21:26:00.000-07:00

Annie sent over this recipe as a suggestion for a great side dish that was sure to be a family pleaser... and it certainly was!!! I will definitely be making this often. We served this with some grilled steaks and grilled onion (BBQ season is in full force after all). In fact the roasted garlic made an excellent spread for the grilled steaks! So delicious... thank you Annie!

Keep up the great work, Annie... we're headed to the Games! :-)

Ingredients:

1 butternut squash, peeled and cubed

1 bulb garlic, separated but not peeled

2 oz. pancetta, thinly sliced and chopped

Fresh sage leaves, about 16, whole

2-1/2 T olive oil

2-1/2 T 100% maple syrup, organic

Sea salt and fresh ground black pepper to taste

Recipe:

Preheat oven to 400 degrees.

Peel, seed and cube butternut squash (about 3/4 inch cubes). Place in a baking dish or roasting pan with the whole head of garlic (separated, but not peeled). Toss with olive oil, maple syrup and salt and pepper. Bake for 20-30 minutes (until squash begins to brown... turning once). Sprinkle chopped pancetta and scatter the sage leaves evenly over the squash. Continue to bake for another 20-30 minutes (until squash and garlic is tender and caramelized). Enjoy the roasted garlic cloves by themselves or spread over your steak or vegetable. Yummy.

~recipe from The Barefoot Contessa

Shrimp, Asparagus & Shiitake Stir Fry

2011-06-08T21:19:00.000-07:00

With my son gone to Science Camp for the week, tonight was my daughter's pick for dinner. Sure enough she picked her favorite foods and everything he dislikes ...and would undoubtably complain about! This was a delicious quick-fix... perfect for a hectic last week of school!

Recipe:

1/2-3/4 lb. shiitake mushrooms - trimmed and left whole (or sliced in half if they're large)

1 large shallot, sliced

1 bunch asparagus, chopped

1 lb. bay shrimp, tail on and deveined

1 T coconut oil

1/4 C coconut aminos

pinch sea salt (optional)

black pepper to taste

Heat coconut oil in a skillet over high heat. Saute shrimp until pink and heat through. Remove, and add shallots to pan. Cook on medium low heat until tender. Add mushrooms. As mushrooms start to soften add asparagus and coconut aminos. Cover and cook for about 4-5 minutes (until asparagus is crisp tender). Add shrimp back to pan. Toss well and add sea salt and pepper to taste. Serve and enjoy! Quick and easy. :-)

Simple Salmon & Cilantro Sweet Potatoes

2011-06-06T21:05:00.000-07:00

Wow, what a weekend! We followed our very own Annie Sakamoto to the Nor-Cal Regionals and she sure gave us reason to cheer! I think I can speak for all when I say how very proud and awe-inspired we all were by her! Annie is one of those rare gems that encompasses the best qualities in an athlete, a competitor, a mother, a trainer, a friend, a wife and a person! A lovely lady who truly deserves this shining moment: 3rd for our Nor-Cal Region!!! We love you, Annie!

Tonight's dinner was delicious! However, it was the side dish that I was most happy with! Sweet potatoes are a mainstay in our diet, and it is always a treat to find new ways to prepare them. This tasty recipe could be enjoyed hot or cold. Hope you enjoy! We loved it!

Recipe:

4 sweet potatoes, peeled and diced

2 T coconut oil

3 cloves garlic, minced

1/2 C fresh cilantro, finely chopped

1/2 tsp. chili powder

Pinch sea salt

Fresh ground black pepper to taste

Place potatoes in a medium saucepan. Add just enough water to cover. Bring to a boil. Lower heat and cook at a low boil for about 8-10 minutes (until potatoes are just tender). Drain and set aside. In the same saucepan, heat coconut oil over medium heat. Add garlic and cook until tender. Add potatoes back to pan along with chili powder and cilantro. Mix well and season with sea salt and black pepper. Serve and enjoy this pleasant twist to the typical side dish! And... for all you cilantro dislikers (I do know a few)... substitute flat leaf Italian parsley!

Just for fun... here's a shot of (some of the) Annie's FANnies celebrating with Annie at the end of regionals:

Scott's Paleo Chicken Thighs

2011-05-25T19:00:00.000-07:00

I was sick all last week, and had to take some time off! Scott really helped out in the kitchen. He truly enjoys cooking and is pretty darn good at it... (he also keeps it Paleo)! I should give him more opportunities to take over the kitchen! This recipe is on of my favorites that he made... a winner with us all! Our daughter even asked for seconds, which to Scott was pure victory!

Now you should know a few things about Scott's cooking... 1. Alcohol is almost always an ingredient! It cooks down and really provides a rich flavor, but you could easily substitute the red wine in this recipe for chicken broth. 2. He will almost always use these two cooking tools: his cast iron skillet or his BBQ. 3. Garlic, garlic and more garlic! 4. He also makes a huge mess of the kitchen, but that's another story! ;-)

Thank you for taking care of the cooking, babe!

Ingredients:

6-8 Chicken thighs, with skin

black pepper and pinch sea salt

2 T olive oil

Sauce ingredients:

1 T olive oil

4-5 cloves garlic, crushed & minced

1/2 sweet yellow onion, sliced

1 can (15oz) diced tomatoes

3/4 C red wine (or chicken broth)

1/4 C water

1 T Italian seasoning

1 T Oregano

Preheat oven to 350 degrees. In a cast iron (or heavy, oven-safe) skillet, heat the olive oil. Season chicken thighs with salt and pepper. Brown thighs in olive oil. In a separate skillet prepare the sauce. Saute garlic and onions in olive oil. Add the diced tomatoes, red wine, herb seasonings. Cook over medium heat until it thickens and reduces. Add water. Pour over chicken thighs and place entire cast iron skillet in the oven. Cook for 30 minutes, uncovered. Serve with your choice of sides, and enjoy!

Grilled Tuna Steaks with Spicy Cauliflower Stuffed Tomatoes

2011-05-10T19:42:00.000-07:00

Ok, what a totally fun dinner this was! Delicious and ready to impress! And honestly not difficult at all... just a lot of veggie prep. If you give this a try, I promise you won't be sorry! Have fun with it.. and enjoy.

Spicy Cauliflower Stuffed Tomatoes:

6 ripe tomatoes

1 C cauliflower rice

2 T olive oil

3 cloves garlic, minced

2 jalapeno peppers, minced

1/4 C fresh cilantro, chopped

1/3 C reserved tomato pulp

1/2 tsp. cumin

1/4 tsp. black pepper

pinch sea salt

Rice the cauliflower in a food processor. Reserve 1 Cup, and save (or freeze) the rest for another time. Preheat oven to 350 degrees. Cut 1/2-inch slice off the top of each tomato, save the tops! Hallow out the the tomatoes by scooping out the seeds and pulp from the tomatoes, reserve a 1/3 C. Rub some olive oil on the bottom of a baking dish and place hallowed tomatoes on it. Saute garlic and jalapeno peppers in some olive oil until tender. Toss cauliflower rice with tomato pulp reserve. Add garlic, peppers, cilantro, olive oil and spices. Combine well! Spoon mixture into the hallowed tomatoes, mounding slightly. Place tomato tops back on top of the stuffed tomatoes. Bake for 20 minutes, until heated through. Serve hot or at room temperature.

Tuna Steaks:

Seer tuna steaks 2 minutes on each side, and then cook 4 minutes on low. We used the grill for this. Just season with a little salt and pepper if desired.

Top steaks with some pico de gallo (recipe from Cinco de Mayo)!

This meal is a winner! I promise! :-)

Paleo Carne Asada y Pico de Gallo

2011-05-05T20:39:00.000-07:00

Feliz Cinco de Mayo! What a great excuse to eat well! Everyone loves a good south-of-the-border flavor! Spicy and satisfying... Tonight's meal has left me full and happy! Hope you enjoy this Cinco de Mayo feast.

Carne Asada Recipe:

1 large skirt steak (about 2 lbs.)

Marinade:

juice of 2 limes

1/4 C olive oil

1/4 C fresh cilantro, finely chopped

1 jalapeno pepper, seeded and minced

3 cloves fresh garlic, minced

1/2 tsp. ground coriander

1/2 tsp. ground cumin seed

1/4 tsp. black pepper

1/4 tsp. course sea salt

Sauteed Onions & Peppers:

2 tsp. olive oil

1/2 yellow onion, sliced

1 green bell pepper, sliced

1/4 C fresh cilantro, finely chopped

Combine all the marinade ingredients and the meat in a container with a lid or in a sealed bag. Marinate the meat at least 2 hours (preferably overnight). Grill meat until nicely browned on one side and then flip and brown the other side. Skirt steak cooks quickly, so be careful not to overcook it. Transfer to a cutting board and let it sit for at least 5 minutes. Slice in thin strips.

In a skillet over medium heat, saute onions and peppers in olive oil until tender, set aside. Add sliced carne asada to skillet and toss together... finally add chopped cilanto. Serve with pico de gallo!

Pico de Gallo:

2 tomatoes, chopped

1/2 yellow onion, finely chopped

1 avocado, diced

1/2-1 jalapeno pepper, finely minced

1/2 C finely chopped fresh cilantro

2 T lime juice

Pinch sea salt

Combine all ingredients and toss together well! Use generously to top carne asada! Enjoy!

We also enjoy some steamed yellow zucchini tossed with some sauteed onions and more cilantro! :-)

Celebratory Steak

2011-05-01T20:45:00.001-07:00

Congratulations to all who completed and competed in these six weeks of CrossFit games qualifiers! What an awesome accomplishment to all who took on this challenge! I witnessed some amazing performances at CFSCC. Nothing beats seeing your peers exceed their expectations and personal goals!!! Emotions raging from stress, fear, anxiety, dread to elation, shock, pride, and jubilation (and later probable intoxication).

I had an utter blast (slightly participating), watching, coaching, cheering and judging. So tonight, I felt very celebratory! We enjoyed a very nice grass-fed ribeye steak, sauteed summer squash and... yes, a fine bottle of Cabernet Sauvignon!

Good ... no... GREAT times, my friends! Congratulations!

Recipe:

grass-fed ribeye steak, 2

Sea salt and pepper to taste

Summer Squash:

4-5 summer squash, chopped

2 tsp. olive oil

1/4 C chicken broth

1/2 yellow onion, sliced

2 T cilantro

Sea salt and pepper to taste

Heat grill to medium heat. Season steaks with salt and pepper. Grill steaks for about 5-7 minutes on each side.

In a saute pan, saute onion in olive oil over medium heat. Add summer squash. Stir in chicken broth and cover for about 5-7 minutes. Toss in cilantro salt and pepper within the last couple minutes. Cook until tender when pierced with a fork.

Enjoy!

Paleo Chicken Stir Fry with Shiitake Mushrooms & Baby Bok Choy

2011-04-28T21:31:00.000-07:00

Stir fries rarely disappoint! They are quick, tasty and have the ability to please just about everyone! Simply put, they are "feel-good meals"! Tonight, my daughter and I picked out our favorite ingredient and built our dinner around that. Our ingredient: shiitake mushrooms! Oh, we just love those and any excuse to add those to a dinner makes for a couple of very happy ladies! I hope this stir fry makes you happy and feel good, too!

Recipe:

4 chicken breasts, sliced in thin strips

2 T coconut oil

4 baby bok choy

1 sweet onion, sliced

1 T fresh ginger, minced

2 cloves garlic, minced

18-20 shiitake mushrooms, sliced

2 T toasted sesame seeds

1/2 C coconut aminos, divided

Marinate chicken strips in 1/4 C coconut aminos (for at least 20 minutes). In a large skillet, heat 1 T coconut oil over medium/high heat. Add chicken strips to pan and quickly saute until browned. Remove from skillet, and set aside. Add another T coconut oil to skillet and saute garlic, onions and ginger. After a couple minutes, add bok choy and shiitake mushrooms. Stir continuously. Slowly add remaining coconut aminos. When bok choy is slightly tender, add chicken strips back to pan. Toss all ingredients well and add sesame seeds and serve! (IF desired, drizzle with just a tad of sesame oil and a pinch of course grey sea salt). Enjoy!

Paleo Italian Pork Chops

2011-04-25T20:50:00.000-07:00

I was SO proud that I remembered to take out some pork chops from the freezer (totally last minute) as I was running out the door this morning, but I had absolutely NO idea what I was going to do with them when I got home! In fact, throughout the entire day, a pork chop dinner never once again crossed my mind! Woops... so when I did get home I frantically investigated the pantry and refrigerator for ideas! Based on available ingredients (and personal cravings) I came up with an Italian-style pork chop recipe and it was really GOOD! ... And proof that you can have an unplanned (scour-the-pantry-for-ideas-type-dinner) with utter delicious successfulness! As long as the meat is thawed, anything is possible. Hope you enjoy! :-)

Recipe:

6 pork chops

3 eggs, lightly beaten

~3 T olive oil

3 cloves garlic, minced

14.5 oz can dice tomatoes

3.8 oz can sliced ripe black olives

3/4 C chicken broth

1-1/4 C almond meal

Spices:

3 T dried parsley flakes

1 T Italian seasoning

2 tsp. dried rosemary

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. ground black pepper

1/2 tsp. paprika

Preheat oven to 325 degrees. In a shallow bowl, lightly beat eggs together. In a separate shallow bowl, combine almond meal and all listed spices. In a large skillet (I used a cast iron) heat olive oil over medium heat. Trim pork chops of visible fat (if desired) and dip each chop into he egg mixture, then into the almond/spice mixture (coating evenly). Place coated pork chop in the skillet and brown for about 5-7 minutes on each side (until it's nice and brown and crispy). Place pork chops in a baking dish, set aside. Add minced garlic to skillet and saute until tender (add a tad more olive oil if needed). Deglaze the sauté pan with chicken broth. Add canned tomatoes and canned black olives. Stir well and bring sauce to a low boil. Pour sauce over the pork chops and place in the oven, uncovered. Cook for about 25-30 minutes.

Salmon & Kale

2011-04-14T20:23:00.000-07:00

Oh my Gosh... my family RAVED over this dinner and crowned me queen of the kitchen! :-D

I wore my crown proudly all evening! The truth is though... this was an easy dinner to make and really didn't involve a whole lot of talent (but we don't have to let them know that)... I like being "queen"... if only for an evening!

Recipes-

Sauteed Kale:

1 T olive oil

2 shallots, sliced

5-6 oz shiitake mushroom, whole

1 T sesame seeds

1 bunch kale, break up leaves, discard thick stems

2 T coconut aminos (non-soy seasoning sauce)

Salmon:

8-10 oz. salmon filet (serves 4)

1 T olive oil

Approximately 1 tsp. black pepper

Approximately 1 tsp. ground ginger

1 T sesame seeds

1/4 C coconut aminos

Preheat oven to 350 degrees. In a heavy skillet (I used a cast iron) heat olive oil. Season fish on both sides with ginger and black pepper. When olive oil is hot, quickly brown salmon... about 3-5 minutes on each side (until nicely browned). Pour coconut aminos over salmon and sprinkle with sesame seeds. Place entire skillet in oven for 10 minutes.

While salmon is baking, in another skillet, heat olive oil and saute shallots until they start to caramelize. Add shiitake mushrooms, and stir in sesame seeds and coconut aminos. Add kale and mix well. Cook until kale becomes tender. The salmon and kale should be ready about the same time! Serve together on a plate... and become queen (or king) of the kitchen! :-) Enjoy!

Paleo Jerusalem Chicken

2011-04-12T20:35:00.000-07:00

This week I'm focusing on healing foods and recovery! I may be out of CrossFit for the week, but I'm not out of the kitchen! Sometimes when you're frustrated over things you can't control, it's beneficial to focus on things you can control, right? So it has become extremely important to me to do whatever I can to elicit healing! I'm using food (in a good way). Yep... healthy, healing-type foods packed with micro and macro nutrients and lean proteins! The typical Paleo way, personified!

Ok, so I'm not sure if tonight's dinner was as much healing for my body as it was comforting for my spirits... either way, it served its purpose!!! Road to recovery is underway! I hope you enjoy this tasty dinner! :-)

Recipe:

4 skinless boneless chicken breasts

1 C organic chicken broth

4 cloves garlic, crushed and minced

1 yellow onion, chopped

1 C white wine

1 (8 oz) package sliced mushrooms

1 (10 oz) can artichoke hearts, drained (packed in water)

1 C coconut milk

2 T fresh chopped Italian parsley

black pepper

paprika

sea salt (to taste)

2 tsp. olive oil

Preheat oven to 350 degrees. Place chicken in a baking dish and sprinkle with some black pepper and paprika. Bake chicken for about 20-25 minutes. While the chicken is baking, saute onion and garlic in olive oil. Add chicken broth and bring to a boil. When liquid is reduced by half, add the wine, mushrooms, and artichokes. Reduce heat and cook until mushrooms are tender and sauce thickens a bit. Finally, stir in the coconut milk (this gives the sauce that creamy texture and look). Pour all the sauce over the chicken breasts, and bake, uncovered, for an additional 15 minutes! Sprinkle with fresh Italian parsley. Serve with steamed zucchini (or vegetable of choice).

Scott raved over this! Hope you enjoy, too! It was pretty simple, delicious, and definitely comforting! ...Oh and made for excellent leftovers! I'll keep you posted as to its healing properties! ;-)

Steamed Brussels with Bacon and Shallots

2011-04-04T22:16:00.000-07:00

You don't hear this often, but the BEST part of tonight's dinner was the BRUSSELS SPROUTS!

No joke! These were delicious. I highly recommend! This will make even the doubterest of doubters a believer in the magic of brussels sprouts. I could have macked on these all night! THANK YOU ANNIE for this delicious recipe. (You don't always go to the gym just to get a great workout, sometimes you get a great recipe, too)! Brussels sprouts are in season right now and will make an excellent side dish to any recipe! Enjoy! ... The kids will like 'em too, 'cause we all know: "bacon makes everything better".

Recipe:

about 15-20 brussels sprouts, cut in half

2 shallots, sliced

3 slices bacon, chopped

1/4 C chicken broth (or water)

sea salt and pepper to taste

Saute chopped bacon in a skillet. When bacon starts to crisp, remove bacon pieces, reserving bacon fat. On medium heat, saute the shallots in the bacon fat until they start to caramelize. Add the sliced brussels with the shallots. Cook together for a couple minutes. Add the bacon pieces back to the skillet along with the chicken broth. Toss all ingredients together well and cover with a lid for about 5-7 minutes (until brussels are tender).

A tasty side for just about any dish! :-)

Simple Baked Cod

2011-03-30T21:00:00.000-07:00

In need a quick meal? Needs some much desired Omega 3's during these 6 weeks of CrossFit Open Workouts? This is a great emergency dinner for super busy days or when groceries and/or creativity may be a bit limited. We get these Cod fillets at Costco, and they're usually good for at least two emergency meals. They are flash frozen and do not need to be thawed beforehand, which is what I just love about these! Maybe they'll make it on your next Costco shopping list?

Recipe: (embarrassingly easy)...

Preheat oven to 350 degrees. Season the cod filets with desired spices!

I used garlic powder, onion powder, black pepper, oregano, paprika and a pinch of sea salt.

Bake for about 20 minutes (or until fish is heated through and flakes easily with a fork).

That's it!!! ... Oh and delicious with some sliced lemon wedges, too! :-)

Chicken-Wrapped Asparagus

2011-03-28T21:46:00.000-07:00

I have been plotting and planning this meal for about two weeks now! My first attempt did not go as planned! ... As I was about to put the chicken it in the oven, our electricity went out! So... we had to barbecue it (which was not an ideal cooking method for this dish). It was too dry and burnt on the bottom. :( Our electricity continued it's unpredictability last week with the heavy rain storms. I pretty much planned a barbecue every night since, just to be safe! So... this is Chicken-Wrapped Asparagus attempt #2! I am very happy to report that is was delicious, and well worth the wait. Hope you enjoy! :-)

Recipe:

4 chicken breasts

4 cloves garlic, minced

1 C mushrooms, chopped

1 T olive oil

2+ T fresh chopped rosemary

Asparagus spears-12 (3 per chicken breast)

Seasonings: black pepper, garlic powder, onion powder, paprika

*Baking string or cooking twine (I can't remember what it's called)

Preheat oven to 350 degrees. Saute garlic in olive oil until it starts to brown. Add sliced mushroom and saute for a few more minutes. Remove from heat. In a food processor, pulse garlic, mushrooms and rosemary until slightly paste-like. Set aside. Pound each chicken breasts fairly thin. Season underside of breast with some of the seasonings. Spread about 1+ T of the mushroom/garlic/rosemary paste on each breast - stay mostly within the center of the breasts (use it all up). Place 3 asparagus spears over chicken breast and roll. Secure with baking string (about 6"). I placed the asparagus spears perpendicular to the length of the chicken breast so that I had sufficient chicken to wrap the asparagus with. Place wrapped and twine-secured chicken breasts in a baking dish. Sprinkle with paprika and black pepper (for color), cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes.

Serve with steamed asparagus! ...Enjoy :-)

Blackened Flank Steak

2011-03-21T17:23:00.000-07:00

Simple, but delicious! Easy, but tasty. Quick, but rewarding! Flank steak is one of my favorite cuts of meat as it packs such huge flavor and versatility in the kitchen! It can be fixed up as a quick stand-by dinner or prepared as an elegant gourmet feast! ... Tonight I opted for "quick" ... and yet I felt like I ate like a queen! Hope you enjoy!

Recipe:

Flank Steak, about 2 lbs.

1 T black pepper

1 T garlic powder

2 tsp. oregano

1 tsp. dry mustard

1 tsp. onion powder

1/2 tsp. cayenne pepper

olive oil

Mix together all spice ingredients. Coat both sides of steak with dry mixture. Let meat sit for about 10 minutes with spices. Coat a cast iron skillet with olive oil, and heat until oil is hot. Sear meat in pan, and cook for about 5-7 minutes on each side. Slice diagonally in thin strips.

St. Patty's Paleo Corned Beef & Cabbage

2011-03-15T20:51:00.000-07:00

Happy St. Patrick's Day

If you're lucky enough to be Irish, you're lucky enough! - Irish saying.

Thursday is the big day. I bought my corned beef brisket tonight! I'm planning on preparing it the same way I did last year because (if I do say so myself) it was the best I've ever made! I hope you enjoy and have a Happy St. Patrick's Day!

So, here's a heads-up on the recipe! Go shopping and get that crock pot out! :-)

Recipe:

3-4 lb. corned beef brisket (I trimmed the thick layer of fat off the bottom)

water

2 bay leaves

2 cloves garlic

ground black pepper

water

Put corned beef, pepper, garlic, bay leaves in crock pot and pour just enough water to cover beef. Cook on low for 8 hours.

I did the cabbage a little different this year. I was gone all day, so instead of adding the cabbage and veggies to the crock pot, I just cooked them up separately when I got home... about 30 minutes before serving.

1 head cabbage, quartered

1 onion, sliced thin

2 cloves garlic

2 carrots, sliced

2 tsp olive oil

1/2 C corned beef juice from the crock pot!

Saute onion and garlic in olive oil. Add carrots, and a splash of the broth. Add cabbage, remaining broth and cover. Cook until cabbage is done about 20 minutes.

Slice corned beef and serve over the cabbage! Sprinkle with a little more black pepper and celtic grey sea salt (optional).

A St. Patrick's Day Toast:

Here's to a long life and a merry one

A quick death and an easy one

A pretty girl and an honest one

A cold beer - and another one!

Apple and Onion-Stuffed Pork Chops

2011-03-13T17:37:00.000-07:00

As a kid, I really didn't like pork chops much... I always remember them being dry and chewy! As an adult, I have come to really enjoy them! And as a Paleo enthusiast... I love their versatility in a recipe! Tonight's dinner was one I found on the Food Network (and made only minor changes). We completely enjoyed this (even the kiddos)... So, I give this a "highly recommend" rating.

Now, if we could only figure out who gets the (1) leftover chop for lunch tomorrow?!?

... Ro Sham Bo?

Recipe:

4 boneless pork chops, about 1 inch thick

2 slices bacon, roughly chopped

1 large sweet onion

1 granny smith apple, peeled, cored and thinly diced

olive oil

2 T pineapple juice & 6 oz pineapple juice

1 tsp. dried thyme

1/2 tsp. ground sage

1/4 tsp. ground cinnamon

ground black pepper

pinch sea salt

1 T fresh parsley

1 T fresh lemon zest

Preheat the oven to 350 degrees. Gently cut a pocket horizontally in the side of the pork chop. Season the outside of the chops with some freshly ground black pepper and sea salt. In a skillet over medium heat, saute the bacon. When it starts to crisp, add the onions, thyme and sage. Cook until onions start to caramelize (about 10 minutes). Pour mixture in a bowl. Add apples and 2 T pineapple juice to the bowl and mix well. Stuff each pork chop with the mixture and secure the opening with toothpicks (there will be leftover filling). In the same skillet, add olive oil to coat pan and heat to medium-high heat. Sear the pork chops on both sides until golden brown. Transfer to a baking dish, and bake for 20-25 minutes. While pork chops are cooking, add pineapple juice to skillet and deglaze pan. Bring the liquid to a simmer and cook until it reduces (about 5 minutes). Add leftover apple, onion and bacon mixture to skillet. Add lemon zest and fresh parsley. Pour sauce over the pork chops and serve! YUM! :-)

Barcelona Burger!

2011-03-03T20:16:00.000-08:00

Tonight's dinner was inspired by a meal Annie recently had while visiting Barcelona, Spain. She ordered a burger and this is how it was served! Wonderfully Paleo and absolutely delicious. I highly recommend trying this twist for your next burger night! ...Use really good ground beef for this! Hope you enjoy. We all did... even the kids, when they got past the shock of seeing an egg on their hamburger patty! :-)

Thanks, Annie for sharing your Barcelona stories and restaurant experiences!

Recipe:

about 2 lbs. grass-fed ground beef or buffalo

(add your choice of seasoning to the ground beef. I used: black pepper, garlic powder, onion powder, oregano, pinch chili flakes, and sea salt. Mix well and form into 4-6 patties).

4 eggs (one for each patty)

olive oil

3 oz. prosciutto (made into crispy chips)

Grill burgers to desired doneness. In a skillet, fry the eggs (over easy style). When burgers are grilled to your liking, top with the fried egg and sprinkle with the tasty prosciutto chips! Enjoy!

Prosciutto chips:

Heat oven to 400 degrees. Spray a cookie sheet with an olive oil spray (or coat with a little olive oil). Place thin prosciutto slices on cookie sheet. Bake for about 10-12 minutes (tuning once). Careful not to burn! They cook quick and will crisp up more after they cool slightly. Once cool enough, just break up the pieces with your hands for delicious bite-sized chips!

Sauteed Greens & Grilled Chicken

2011-03-01T19:54:00.000-08:00

I've been a little strapped for posting time this week, so thank you Amenah, from Santa Cruz Central, for sending me this wonderful recipe! Amenah is a fairly new Paleo enthusiast (a vegetarian convert... we LOVE those). She is also an amazing cook, exploring in Paleo cookery... so thanks for sharing! Amenah made great use of some local Farmer's Market finds... like, romanesco and collard greens! Super fun... hope you enjoy!

Thank you, Amenah!

Amenah's Recipe:

2 TBL bacon grease

4 small leaks, discard the tough stuff, wash carefully and slice
4-5 cloves garlic, crushed
1 bunch collard greens, 1 inch ribbons
1 small head romanesco (the spiney green cauliflower) broken into 1-2 inch pieces
1/2 c water
sea salt and fresh ground pepper to taste

In a large nonstick skillet on medium-high heat sautee leaks and garlic in bacon grease a few minutes until soft.

Reduce heat to medium and add collard greens, sautee a few minutes.

Add in romanesco and water, cook about 10 minutes, stirring occasionally until greens and romanesco are a little tender.

Salt and pepper to taste.

The chicken in the picture is something I made last night and heated up. I took handfuls of fresh herbs (thyme, rosemary, sage, marjoram, oregano, and dill) and chopped them up really fine and then crushed an entire head of garlic, ground in some salt and pepper, and stirred in a generous amount of olive oil. I quartered a whole organic chicken, peeled back the skin, and massaged the mixture on all sides, under and on top of the skin. I let the chicken sit for 20 minutes and then created an aluminum foil pouch for it which I placed on a medium-low gas grill, turned it once, and then unwrapped it and directly grilled it. It turned out INCREDIBLE. Sorry, I didn't take pics but if you don't already make a chicken this way, try it. It's so savory and yummy.

Quick & Easy Paleo Broiled Flank Steak

2011-02-23T20:45:00.000-08:00

It was a busy day and an even busier evening. Days like these require quick fixes! But that is NO reason we have to sacrifice flavor, quality, or our Paleo diligence. Hope you enjoy this QUICK & easy Paleo feast! :-)

This would be great grilled... but it is SO cold outside, I decide to try the broiler... It worked great!

Ingredients:

~2 lbs. Flank steak

1/4 C lime juice

Spices:

2 tsp. each: sea salt, black pepper, garlic powder

2 T dried parsley

Season flank steak with spices (1 tsp. each side) and parsley (1 T each side). Really rub the spices into the meat. Put seasoned flank steak in a ziplock bag or tupperware-type container. Pour lime juice over the steak. Let it sit at room temperature for about 15 minutes. Heat broiler. Place flank steak on a broiler pan and broil for about 5 minutes on each side. Thats it! Let it sit for about 5 minutes on the cutting board. Slice across the grain and serve! It had a GREAT flavor for a quick fix! We served this with steamed broccoli and baked sliced sweet potatoes (our typical standby side).

Hope you enjoy... we did!

Salmon with Bacon-Wrapped Asparagus Spears & Sauteed Spinach

2011-02-21T19:12:00.000-08:00

I thought this was a hearty and decadent meal. It seemed the right thing to do for a Holiday! If you enjoy bacon (and I haven't met anyone who doesn't) then I promise you will love this!

The bacon-wrapped asparagus spears make a great appetizer, too! (I know what I'm bringing to my next Paleo party!)

Enjoy! :-)

Ingredients

1 large Salmon filet (wild-caught)

1 T spicy stone ground mustard

1 T capers

1 package bacon, uncured (reserve two slices for the spinach)

1 bunch asparagus (on the thicker side)

1 T olive oil

1 bunch fresh baby spinach (or 9oz pre-washed bag)

2 cloves garlic, minced

(2 sliced cooked bacon)... chopped

ground black pepper to taste

Preheat oven to 350 degrees. Brush mustard on fish and top with capers and black pepper. Bake salmon for about 10 minutes. Remove from oven. Turn on Broiler. Cut bacon slices in half and wrap around a piece of asparagus. Place on a broiler pan. Broil for about 10 minutes, or until bacon browns. When bacon is browned, turn asparagus over and broil for another 10 minutes (or so) to brown the bottom side. Set aside. Put salmon back under the broiler for just about 5 minutes to brown the mustard topping. Serve with bacon-wrapped asparagus spears and sauteed spinach.

Spinach~

I cooked up a couple extra pieces of bacon to add to the spinach! Heat olive oil in a pan and saute garlic. Add spinach and toss until it cooks down. Toss in the bacon pieces!

Absolutely yummy!

Paleo Butternut Squash Soup

2011-02-14T20:00:00.000-08:00

Happy Valentine's Day!!!

This recipe was sent to me by our lovely, new mommy, Whitney. I have to thank her... and apologize to her at the same time, because I kind of changed the recipe up a bit. Some alterations were intentional in order to keep it within Paleo boundaries, the other modifications were accidental! I failed to read the recipe in its entirety and consequently ended up with this post! It turned out VERY good! But I promise I will follow the recipe closer next time! This recipe is adapted from the Food Network Kitchens, under Butternut Squash Soup.

Perfect for a rainy Valentine's dinner! Hope you enjoy!

Ingredients:

3 T olive oil

2 lbs. ground pork sausage

1 yellow onion, thinly sliced

4 cloves garlic, minced

1 T ground sage

1 tsp. sea salt

1 tsp. black pepper

2 15 oz. cans diced tomatoes

1 butternut squash, peeled, halved, seeded and diced (hardest part of the whole meal was cutting this up)... But they do sell pre-cut/peeled butternut squash for a time-saving option!

4 C organic chicken broth

1 tsp. coconut vinegar

Recipe:

Heat olive oil in a stock pot over medium heat. Add onion, garlic, sage, salt and pepper. Add sausage and cook until crumbly. Cover and cook until fragrant and soft. Add Tomatoes and cook for about 10 more minutes. Add the squash and broth. Bring to a simmer and cook, uncovered until vegetables are tenter, about 20 minutes or so. Stir in the vinegar last. Mix well! Serve in some soup bowls and top with chives, if desired, and enjoy!

Paleo Chicken Scallopini Over Spaghetti Squash

2011-02-08T19:22:00.000-08:00

I opted for another Italian dinner tonight. It was hearty, filling and delicious! I always hear how difficult it is to give up Italian food when choosing the Paleo lifestyle. I hope that you don't believe that's true! While it might be a little bit more challenging, it is still completely possible to enjoy Italian cuisine. Spaghetti squash is amazing as a pasta substitute ...and was particularly tasty tonight under the chicken & capers. Enjoy! :-)

Ingredients:

4 skinless, boneless chicken breasts

2 T olive oil

3 cloves garlic, minced

1/2 C almond meal

1 T dried parsley

pinch sea salt and 1 tsp. black pepper

1/2 C sliced mushrooms

2 T capers

2 T lemon juice

1/4 C white wine (or chicken broth)

1 lemon, thinly sliced

*Spaghetti squash

Recipe:

Pound chicken breasts pretty thin (about 1/4 inch). Combine almond meal, parsley, salt and pepper in a shallow bowl. Heat olive oil in a large saucepan. Dredge chicken breasts in almond flour mixture. Brown chicken breast in olive oil, about 5 minutes on each side. Remove chicken breasts. In same pan, add garlic and mushrooms and saute until tender (you may need to add a tad more olive oil). Add wine and deglaze pan. Stir in capers and lemon juice. Add chicken breasts back to pan. Place thinly sliced lemons over the chicken pieces, cover, and cook for another 10 minutes. Serve over a bed of spaghetti squash & enjoy a Paleo-friendly Italian meal!

*This is how I make the spaghetti squash (there are other methods out there... this just works well with me):

Heat oven to 350 degrees. Pierce spaghetti squash with a knife several times. Place entire spaghetti squash in the oven for about 30-40 minutes. Remove from oven and carefully slice in half. Spoon out the center seeds. Now place both halves back in the oven for about 10-15 more minutes in a baking pan with about 1/4 C water. When center is soft and tender, remove form oven. Let cool slightly and scoop out all the meat of the spaghetti squash into a bowl. It should be easy to scoop with a spoon from the shell and come out looking like strings of spaghetti noodles! A very versatile and tasty vegetable!

Paleo Italian Wedding Soup

2011-02-07T20:03:00.000-08:00

This was a loooonng Monday. It was sure nice to come home and enjoy a comforting meal... so calming and soothing! I highly recommend this Paleo twist on an Italian classic. It was quick, easy, comforting and delicious. A perfect finish to a hectic day!

Ingredients:

1 lb. grass-fed ground beef

2 eggs, slightly beaten

4 T almond meal

1 tsp. dried Italian seasoning

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. black pepper

6 C chicken broth

2 C fresh baby spinach

1 C cauliflower (*riced cauliflower)

1 C sliced carrots

In a medium bowl, combine the ground beef, eggs, almond meal and spices... mix well. Form into small meatballs and set aside. In a large pot, heat broth to boiling. Stir in spinach leaves, carrots, cauliflower rice and meatballs. Cook at a slow low boil for about 15-20 minutes. Ladle into soup bowls and enjoy!

*Cauliflower rice: chop cauliflower into pieces and put through a food processor and shred for a rice-like consistency. I riced a whole head of cauliflower. The leftovers I put in a freezer bag for another time. It freezes great and is easy to thaw!

Paleo Chicken (Non) Parmesano

2011-01-30T21:50:00.000-08:00

What a great conditioning week we've had at CrossFit! And I'm sorry for the lack of posts (which is directly related to the awesome week at CrossFit)! It's not that I haven't been cooking Paleo Meals... (I have a couple good ones in reserve)... it's just that I have been exhausted. When I finish dinner and weigh my next evening task: 1. Blog or 2. go to bed.

Bed has been the winning option all week! :-)

Hope you all have had a restful yet productive week, and I hope you enjoy one of our all-time favorite Paleo dinners... chicken parmesano!

Buon Appetito.

Recipe:

4 skinless, boneless, chicken breasts, pounded thin (about 1/4-1/12 inch)

1 C almond meal

1 T Italian seasoning

1 T garlic powder

pinch sea salt

1 tsp. black pepper

2 eggs

2 T olive oil

Sauce:

2 cans diced tomatoes

2 cans tomato paste

12 oz red wine

1/4 C water

1 yellow onion, diced

4 cloves garlic, minced

a generous 2+ T fresh chopped rosemary

1 T Italian seasoning

1/2 tsp. fresh ground black pepper

pinch sea salt

I like to make the sauce early in the day and let it simmer. As it thickens, I add a bit more water if needed. Preheat oven to 350 degrees. Trim and pound chicken breast to desired thickness (I prefer these on the thinner side). Whisk eggs together in a shallow bowl. Combine almond meal, Italian seasoning, pepper and salt in another shallow bowl (mix well). Heat olive oil in a large skillet (you may have to brown the chicken in batches). Dredge chicken in egg and lightly coat with almond meal seasoning. Immediately brown in olive oil. Cook for about 4-5 minutes on each side. Remove to baking dish. Repeat with all chicken pieces. Pour sauce (about a ladle full per chicken piece). Bake, uncovered for 10 minutes. I had leftover sauce (which I put in a freezer-safe bag for another meal). :-)

Hope you enjoy!

Coconut Pancakes with Warm Blueberry Sauce

2011-01-30T18:11:00.000-08:00

Weekends are so great for leisurely experimenting with breakfasts. I really love my nut butter pancakes, but I really wanted to try something different. I've heard a lot about coconut flour pancakes, so I thought I'd give them a try! They were fluffy and very filling! But, I have to say... my favorite part was the warm blueberry sauce! Hope you enjoy! :-)

Coconut Flour Pancake Recipe:

1/2 C coconut flour

1 T baking soda

1 pinch sea salt

1 C coconut milk

4 eggs

1 T vanilla

2 tsp. cinnamon

Heat non-stick griddle to 400 degrees. Combine dry ingredients. In a separate bowl, combine wet ingredients, and mix well. Slowly add dry ingredients. Batter will be sort of thick! Pour batter on griddle and let them cook for about 4-5 minutes on each side (I was surprised how much longer they take to cook). While they are cooking, make the blueberry sauce.

Blueberry Sauce Recipe:

1 C blueberries (I used frozen)

1/2 C pineapple juice

1 tsp. arrowroot powder

1 T coconut crystals

1/4 C water

Heat blueberries and pineapple juice to a slow boil. In a separate dish, stir arrowroot powder, coconut crystals and water together until dissolved. Add mixture to blueberry sauce and stir until thickens, on low heat. Pour warm sauce over coconut pancakes and enjoy!

Spicy Coconut Pork Chops

2011-01-27T21:04:00.000-08:00

I'm a coconut lover! I'm convinced you can use coconut to enhance just about any meal! Coconut is wonderful because it can be mild, potent, spicy and sweet! ... A versatile cooking ingredient I just love! It also has wonderful health benefits! It's a great source of energy. As a medium chain fatty acid, it's stored in the liver and ready to use for energy! It boosts metabolism. It's an intestinal healer! And... it helps fight off infections! Hope you enjoy... (my kids sure did)... and whenever they like a Paleo creation of mine, I consider it an utter success!

Recipe:

8 pork chops

2 T coconut oil

1 yellow onion, sliced

1/2 C coconut milk

2 T lime juice

1 tsp. olive oil

Seasoning:

1/2 C unsweetened, shredded coconut

1/2 tsp. oregano

1/4 tsp. ginger

1/4 tsp. red chili flakes

1/4 tsp. turmeric

1/4 tsp. black pepper

1/8 tsp. cayenne pepper

pinch sea salt

Preheat oven to 375 degrees. Rub a little olive oil over the pork chops. In a zip lock bag add all the seasonings. In a skillet, heat the coconut oil. Add pork chops to zip lock bag and shake to coat pork chops evenly (it may not look like enough seasoning, but it was just enough). Brown pork chops in coconut oil, and place on a baking dish. Add onions to skillet. Saute until tender, adding lime juice to deglaze pan. Add coconut milk to skillet and pour over pork chops. Cover with tin foil and bake for 30 minutes. Serve with your choice of vegetable side. We enjoyed some steamed broccoli!

Flank Steak with Bacon Balsamic Sauce & Sauteed Kale

2011-01-26T20:54:00.000-08:00

This was a totally Google inspired meal. I had very limited ingredients in my refrigerator as I'm in dyer need for a trip to the grocery store. I pretty much google searched available ingredients and chose my recipe accordingly! I found this great bacon balsamic glaze on the Food Network (Robin Miller) and the sauteed kale recipe from Bobby Flay (also Food Network). It was delicious! With very minimal ingredients I had a spectacular feast! Yum... hope you enjoy.

Flank Steak Recipe:

2 lbs. flank steak

fresh ground pepper

sea salt

4 slices bacon, chopped

1/2 C balsamic vinegar

1/2 C beef broth

2 T parsley flakes

1 tsp. arrowroot powder

Preheat grill pan or grill. Season flank steak with pepper and sea salt. Grill steak for about 5 minutes on each side. While steak is cooking, add bacon to skillet over medium heat and cook until crisp. Add balsamic vinegar and cook for about 5 minutes, until liquid reduces. Mix arrowroot powder with beef broth and add to skillet. Add parsley flakes. Slowly bring to a boil and then reduce heat for about 2-4 minute, until sauce thickens. Pour over sliced flank steak and enjoy!

Sauteed Kale:

About 1 lb kale, coarsely chopped

1 T olive oil

4 cloves garlic, minced

1 small shallot, minced

2 T balsamic vinegar

1/2 c beef broth

Heat olive oil in a skillet over medium heat and saute garlic and shallots until soft (careful not to burn). Add broth and kale and toss really well. Cover and cook for about 5 minutes, until liquid evaporates. Add balsamic vinegar. Toss well and serve!

Paleo Coq au Vin

2011-01-24T21:03:00.000-08:00

This was delicious meal. It was totally inspired by a dish my friend made this weekend! A delicious chicken stew... or Coq Au Vin if you want to sound French, fancy and gourmet. Traditionally Coq au vin is braised chicken with red wine, garlic, onions and mushrooms. I used a white wine, garlic, onions, carrots and sweet potatoes! Okay, not your traditional coq au vin, but extremely tasty none-the-less... and I felt like a fancy French chef! :-)

You could use any pieces of chicken you like. I have a lot of chicken thighs in my freezer (because that's my husband's favorite), so that's what I used. A cut up whole chicken would be good or chicken breasts, but leave the skin on in this recipe. Hope you enjoy!

Recipe:

8 pieces chicken thighs

2 T olive oil

4 cloves garlic, minced

1 yellow onion, chopped

4 scallions, chopped

2 carrots, chopped

2 stalks celery, chopped

1 large sweet potato, peeled and chopped

1/2 C white wine

1 T arrowroot powder

seasonings (use generously):

dried thyme, dried oregano, black pepper, poultry seasoning

~finish with a pinch of sea salt!

Preheat oven to 350 degrees. Season chicken breasts all over with seasonings. Really stuff seasonings under the chicken skin! Heat olive oil in a dutch oven. Brown chicken thighs... about 5 minutes on each side. Remove chicken thigh temporarily to a plate. Now add onion, celery and garlic to dutch oven. Saute for a few minutes and then stir in carrots. Add back chicken thighs. Place sweet potatoes over and around the chicken pieces and sprinkle with the green onions. Mix wine with arrowroot powder until dissolved. Pour over chicken, cover dutch oven with lid and place in the oven for 45 minutes. Voila... a French-inspired feast!

Bon Appetit! :-)

Winter Salad with Poppy Seed Vinaigrette

2011-01-18T20:14:00.000-08:00

We've had some beautiful January days lately. Maybe that's what inspired me to put a little sunshine in my salad! I've also been feeling a little uncreative with my main meals, so an interesting salad felt like the right place to invest some imaginative thought. Hope you enjoy... and I hope you're enjoying these winter sunny days!

Recipe:

1/2 head ice berg lettuce

1/2 head red leaf lettuce

1 bulb fennel, sliced thinly

2 oranges, pealed and sliced thin

1/4 C cranberries

Vinaigrette:

4 T olive oil

1 T coconut vinegar

1 T orange juice

1 T honey

2 tsp. poppy seeds

pinch sea salt

dash black pepper

Wash and tear lettuce pieces. Top with sliced fennel and orange slices. Sprinkle with the dried cranberries. Combine vinaigrette ingredients and mix together vigorously. Pour over salad and serve! It's crisp, fresh and fun. A great compliment to just about any meal! :-)

Herb Crusted Chicken Thighs

2011-01-17T21:03:00.000-08:00

Speaking of thighs... mine are toast! Anyone else feeling those 45 cleans today?

This was an easy, comforting dinner, full of flavor, and made my kids happy... which was just what I needed tonight. Finger lickin' Paleo friendly faux-fried chicken thighs! A great meal for a tired cook and a hungry family! Hope you enjoy.

Recipe:

8 chicken thighs, with bone (with skin or without)

2 T olive oil

2 T dijon mustard

1/2 C almond meal

2 T dried parsley flakes

1 T dried sage

1 tsp dried thyme

1 tsp black pepper

pinch sea salt

dash cayenne pepper

dash paprika

Preheat oven to 400 degrees. Season chicken thighs with salt and pepper and place in a baking dish. Bake for 15 minutes. Combine olive oil and mustard in a shallow dish and set aside. In another shallow dish combine almond meal and remaining spices. After 15 minutes remove chicken thighs from oven. Turn temperature to broil and put baking rack about 6 inches from heat. Brush one side of the chicken thighs with mustard/olive oil mixture. Sprinkle with almond meal/spice mixture and broil until nicely browned (about 5 minutes). Turn chicken thighs over, brush remaining mustard/olive oil mixture over chicken thighs, season with more almond meal spices and broil again...until golden brown. Should be crispy & flavorful! Enjoy with your choice of vegetable side.

My kids LOVED this! Hope you will, too!

Paleo Shepherd's Pie

2011-01-12T21:02:00.000-08:00

When I was bargain shopping last week I came across a great deal on ground lamb. I had no idea what I was going to make with it, but I knew I had to get it! Scott insisted on shepherd's pie... but I was a little reluctant because my last shepherd's pie attempt left a lot to be desired! This time I pseudo followed a recipe from Mark's Daily Apple, and I am VERY happy to report that tonight's shepherd's pie was a delicious success! My Irish roots are jumping up and down with the Paleo success of this recipe! Enjoy!

Ingredients:

1 lb. ground lamb

1 onion, chopped

2 C carrots, sliced

1 tsp. ground black pepper

1/2 tsp. sea salt

3/4 C beef broth

1 T arrowroot powder

1 T dried thyme

1 T olive oil

1 head cauliflower, broken in chunks

2 T coconut oil

1/2 black pepper

Preheat oven to 400 degrees. On the stove top, steam cauliflower chunks until just tender. Put in a food processor and add coconut oil. Blend until creamy, season with ground pepper and set aside. Heat olive oil in a skillet and saute onions until tender. Add ground lamb and cook until crumbly and brown. Add carrots and cook for another 5 minutes. Mix beef broth and arrowroot powder together. Slowly add the mixture to lamb and carrots. Season with the salt and pepper and simmer for about 5 more minutes. Pour into a 9-inch pie pan. Spread cauliflower over the top and bake for about 30-35 minutes (remove when top starts to brown, and sides are bubbly).

This turned out delicious! This recipe was adapted from a shepherd's pie recipe on Mark's Daily Apple. I changed things up slightly and omitted a few ingredients I didn't have. You could add green beans and peas along with the carrots if you like! I also read where parsnips make a great alternative option for the cauliflower. I might try that next time! Hope you enjoy!

Shiitake Mushroom Baked Chicken over Spinach

2011-01-10T18:01:00.000-08:00

Ahhh... This was earthy comfort on a place. Shiitake mushrooms are my favorite! If you're a mushroom fan, I highly suggest you try this! If not... well, I highly suggest you become a mushroom fan!

My husband and daughter went to the Fungus Festival in Santa Cruz this weekend, which sparked our appreciation and our appetites! Hope you enjoy!

Ingredients:

4 large chicken breasts

2 1/2 C fresh shiitake mushrooms, sliced

1 C white wine (or chicken broth)

1/2 C coconut milk

2 T coconut oil

Seasonings (1/2 tsp. each):

celery salt, garlic powder, onion powder, paprika, black pepper, and poultry seasoning.

fresh spinach, 1 bunch (or pre-washed bag)

2 cloves garlic, minced

2 tsp. olive oil

Preheat oven to 350 degrees. Pound chicken breasts to about 3/4 inch thick. Combine seasonings and sprinkle both sides of chicken until well covered. Heat coconut oil in a skillet and brown chicken breasts (about 4 minutes on each side). Remove chicken to a baking dish. Add shiitake mushroom to skillet and slowly add wine, deglazing the pan, and scraping up delicious bits. Cook until most the liquid is absorbed and shiitake mushrooms are tender. Lastly , add coconut milk. Mix well and pour over chicken. Bake, uncovered for about 20-25 minutes. While the chicken is baking, saute the spinach: Heat the olive oil in a skillet, add garlic and saute until tender (careful not to burn) add spinach. Cook, tossing spinach until wilted and well coated with garlic and olive oil. Center spinach on a diner plate, top with chicken & mushrooms (spoon additional mushrooms and sauce as desired). Hope you enjoy this earthy comfort Paleo meal!

Boneless Short Ribs

2011-01-05T16:18:00.000-08:00

I know I am not the only Paleo enthusiast on a budget! Right? One of my pet peeves is when I hear people say... "I can't afford to eat Paleo". Or... on the other side of the coin, those that only eat grass-fed beef and shop at Whole Foods for every meal! Believe me... I would, if I could! How perfect do we have to be? Are there Paleo Perfects and imperfects? I don't believe so! Paleo is not a reenactment of the caveman culture, nor is it a symbol or our economic status. It's a way of life!!! ...A path to vitality, health, wellness, strength and a disease free life! Everyone can afford to eat Paleo! I'm a working mother and wife and I shop everywhere for a deal! I love Costco for their meats (they have excellent quality and excellent prices), Safeway (it's right down the street and I get great deal with my club card), Nob Hill (I personally love their produce), Whole Foods (when I have a little extra cash in my pocket), Staff of Life (they have the BEST price for Carlson's Fish oil), Shoppers Corner (a local favorite, with GREAT butchers), New Leaf Markets (my coconut happy place) and even the Santa Cruz Wharf fish markets (when I can... what a treat).

Tonight's dinner was a cheap package of boneless short ribs from Safeway... $3.80 fed the entire family! My hunter gatherer skills honed in on a deal and I took it! Hope you enjoy. :-)

Recipe:

boneless short ribs, package of 6

2 T fresh rosemary, chopped

2 T fresh thyme, chopped

1 T fresh ground black pepper

pinch sea salt

1 T olive oil

1/2 C red wine

1 T arrowroot powder

Preheat oven to 350 degrees. Mix rosemary, thyme, salt and pepper together. Sprinkle seasoning over short ribs, and let sit at room temperature for about 10-15 minutes. Heat olive oil in a skillet. Brown ribs, about 4-5 minutes on each side. Remove ribs from pan. Mix the arrowroot powder with the red wine and then add to skillet... deglaze skillet, scraping up all the tasty bits! Add the short ribs back to pan, Cover and place in oven for about 30-45 minutes. Serve with your choice of side. Be sure to pour the extra wine sauce/juices over the ribs when serving. Hope you enjoy!

Pumpkin Paleo Pecan Pancakes

2011-01-03T22:34:00.000-08:00

Happy New Year!

Last day of vacation... I simply had to give these a try! I still had a little leftover pumpkin from our Christmas pumpkin pie, and I thought using it for pancakes might be tasty. I used my same nut butter recipe - substituting the applesauce or banana portion for the pumpkin puree! I did add a couple tablespoons of honey to compensate for some loss of sweetness. They turned out yummy! ...So if you ever find yourself stuck with a little leftover pumpkin puree... this is a great solution! "Pumpkin Paleo Pecan Pancakes!" - (try saying that 3 times together). Hope you enjoy!

Recipe:

1/2 C pumpkin puree, organic, unsweetened

1/2 C almond butter

1/4 C chopped pecans, toasted

2 eggs

2 T honey

1 T vanilla

1 tsp. cinnamon

1/4 tsp. fresh ground nutmeg

Preheat a nonstick griddle to 400 degrees. Combine all ingredients and mix well. Pour onto hot griddle (desired pancake size). Let them cook for about 2-3 minutes (you'll see the pancakes start to bubble and cook on the edges when they're ready to flip). Flip and cook a couple more minutes. Top with your favorite all-fruit preserve or enjoy them just the way they are! This recipe makes about 4, 4-inch pancakes! A nice finale to a wonderful holiday! Happy New Year!!!

Molasses Marinated Flap Steak

2010-12-29T19:11:00.000-08:00

Flap meat has become another staple food item from Costco. It is such great, tasty and affordable meat. I usually get two good sized dinners out of it, too! It cooks quick and is excellent marinated and grilled. I was super happy with how this marinade turned out. I quickly combined meat and marinade in the morning and the steak was ready to grill when I got home! Oh how I love easy, tasty meals like these! ... Especially on days when my cooking motivation is low. I'm blaming it on all the rowing we did in CrossFit this morning! :-)

Marinade ingredients:

1/2 C Molasses

2 T red wine vinegar

1 T dried oregano

1/2 tsp. black pepper

1/2 tsp. onion powder

1 T lemon juice

2 cloves crushed, and roughly chopped garlic

1-2 pounds flap meat

Combine marinade ingredients and pour over flap steak. Marinate in a plastic bag for about 6-8 hours. In a grill pan or on the barbecue over medium-high heat, grill the flap steak, about 4 minutes on each side. It cooks quickly, so don't over cook! Enjoy with Paleo sides of your choice! Hope you give it a try!

Pass around the Paleo Pumpkin Pie!

2010-12-28T20:14:00.000-08:00

We enjoyed this Christmas Eve. I've tried several recipes for Paleo pumpkin pie, and this is my very favorite so far! This dessert impressed our non-Paleo guests as well! Let's just say, we licked the pie plate clean! Hope you enjoy!

Recipe:

Crust:

1 1/2 C almond meal

1/4 C melted butter (organic, pasteurized, unsalted free range churned butter)... for added benefits! :-)

1 T coconut crystals

Filling:

1 1/2 C organic pumpkin puree

3 eggs

1 C coconut milk

1/2 C agave (or honey)

1 T arrowroot powder

1 tsp. vanilla

2 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. sea salt (optional)

Preheat oven to 350 degrees. Combine melted butter, almond meal and coconut crystals, mix well. Pour into a 8 or 9 inch pie pan. Use your fingers to press evenly into the bottom and up the sides of the pie pan. In a separate bowl, combine filling ingredients. Gently pour filling into the the crust (I had a little leftover filling). Bake for 50-60 minutes (until center of the pie is set). About half-way cooking time, attach a few strips of aluminum foil around the edges of the pie, to prevent the crust from burning. Serves 8! So so yummy. Happy Holidays!!!

Paleo Spiced Nuts

2010-12-20T21:45:00.000-08:00

Spread some Paleo cheer this season! This is a great gift idea for your Paleo friends...

Hope you enjoy!

Recipe:

egg white from one large egg

2 1/2 C assorted unsalted nuts (I used almonds & pecan halves)

1/4 C *Raw Coconut Crystals (I found this at New Leaf Market... they probably have it at Whole Foods, too)

1/2 tsp. sea salt

1/2 tsp. chili powder

1/2 tsp. ground allspice

1/2 tsp. ground cumin

1/2 tsp. cayenne pepper

Preheat oven to 300 degrees. Beat egg white until foamy. Combine all remaining ingredients, except nuts. Whisk into egg white. Stir in almonds and pecans until well coated. Spread mixture onto a baking sheet. Bake for about 15 minutes. Remove from oven and turn down temperature to 250 degrees. Toss and separate nuts with a metal spatula. Return the nuts to the oven and bake for about 10 more minutes, until medium brown. Remove form oven and toss again. Let them cool. They will crisp as they cool. Break up any that stick together. Store at room temperature, in an airtight container. Makes 2 1/2 Cups. I suggest making an extra batch or two! Divide, put in a decorative package and give to your Paleo friends!

Pork Chops and Apricots

2010-12-15T21:07:00.000-08:00

Ack, I forgot the rosemary!!! Darn it... My whole goal was to create a pork chop dish combining some savory winter herbs with something sweet like apricots or cranberries. I was out of cranberries, but I had plenty of dried apricots. It turned out great and I didn't even realize I forgot the fresh rosemary until I sat down to write this post! I bet the rosemary would have made it awesome! I bet cranberries would be good, too. Hope you enjoy...

Recipe:

5-6 pork chops, trim the fat (optional).

1 T olive oil

1/2 C white wine

1/2 C pineapple juice

1/2 C dried apricots, minced (I used my mini food processor to get the apricots very finely minced)

4 cloves garlic, minced

1/2 sweet onion, chopped

3 T Italian Parsley, fresh chopped

3 T Rosemary, fresh chopped *don't forget! :-)

freshly ground black pepper (be liberal)

pinch sea salt

Preheat oven to 350 degrees. Season pork chops with some salt and pepper and place in a baking dish. Saute onion and garlic in olive oil. Add apricots and fresh herbs (rosemary and parsley). Saute for a few minutes and then add the wine and juice. Bring to a quick low boil and then immediately remove from heat. Pour the sauce over the pork chops and bake for about 30-40 minutes, until done. Yum...

Shrimp & Cabbage Stir Fry

2010-12-14T21:35:00.000-08:00

Oooops. I forgot to take something out of the freezer, and I had NO idea what to do for dinner! Ever have one of those nights? I used another great shopping staple from Costco... frozen shrimp! It is super quick to thaw and doesn't take long to cook. This was made up on-the-spot, with ingredients I had on hand (lots of miscellaneous veggies). I am happy to report that is was VERY tasty. Hope you enjoy our last minute, unplanned creation! Paleo meals CAN most definitely accommodate our busy lives. It doesn't hurt to keep some easily thawed items in the freezer for emergencies! :-)

Now, I'm off to bed... a bit sore from today's Turkish Get-Ups!

Recipe:

1 shallot, minced

2 cloves garlic, minced

1 T olive oil

1 small red bell pepper, finely chopped

2 C mushrooms, sliced

1/2 cup cashews, raw, unsalted

1/2 C fresh Italian parsley, chopped

~1 lb. shrimp

1 small head cabbage, chopped

1/4 tsp. red chile flakes

2 T coconut aminos ("Coconut Secret" soy sauce substitute)

1 tsp. wasabi

Pinch sea salt

Heat oil in large skillet. Saute garlic and shallots. Add peppers, mushrooms, cashews and Italian parsley. When mixture looks thoroughly sauteed (about 5 minutes) remove to a separate dish and add a little more olive oil to skillet. Saute shrimp and cook until just no longer pink, and remove. (I do not like over-cooked shrimp... too rubbery!). Now add cabbage to skillet (maybe a tad more olive oil). Let the cabbage cook down a bit (about 8 minutes). While that's cooking combine wasabi, chili flakes, sea salt and coconut aminos. Now add all ingredients back to the cabbage saute. Mix well, making sure everything is thoroughly heated and well blended. Serve up, and enjoy!

Festive Rolled Flank Steak with Spinach

2010-12-13T20:24:00.000-08:00

Tonight's dinner was fun and even a bit festive! We always buy flank steak when we go to Costco. It guarantees at least two dinners, and it has become one of my favorite cuts of meat! It's incredibly versatile and always so delicious!

Recipe:

about 2 lbs. Flank steak

1- 10 oz. box frozen spinach, chopped

1 large shallot, finely chopped

3 cloves garlic, minced

3-4 slices bacon, cooked and chopped, reserve fat

1 tsp. olive oil

1/2 tsp. black pepper

1/2 tsp. garlic powder

1/2 tsp. sea salt (optional)

3 pieces baking string

Preheat oven to 375 degrees. In a cast-iron or heavy skillet, cook bacon slices. When bacon is done, remove and set aside to cool. Set the skillet aside, reserving the bacon fat. Follow instructions on package to thaw & steam frozen spinach. Set aside. In a separate skillet, saute shallots and garlic in olive oil. Add spinach. Chop bacon and add to skillet. Mix all ingredients well and set aside. Rub some salt, pepper, and garlic powder on flank steak. Spread spinach mixture over flank steak. Roll steak lengthwise, and secure with string. Heat bacon fat back up in skillet over med-hi heat and brown flank steak on all sides. Put browned flank steak in a baking dish and bake for 35-45 minutes (until internal temperature reaches 160 degrees). Cut the flank roll into pretty pinwheel steak slices!

It turned out festive looking and was very tasty... hope you enjoy!

Crab Salad

2010-12-07T20:06:00.001-08:00

'Tis the season... Crab season that is! The cracking and the digging and the prepping is the hardest part! But WELL worth it. (Especially since Scott did it). :-) Crab salad is just the best!

There really isn't a recipe for this... it's just a bed of lettuce with:

crab (we bought two crabs, cracked and shelled)

2 tomatoes, sliced

1 avocado, sliced

1/4 red onion, sliced thin

artichoke hearts (packed in water & quartered)

... anything else you would like!

We used a tad of rice vinegar as dressing, topped with some cracked black pepper!

Delicious!

Acorn Squash Stuffed with Spinach & Sausage

2010-12-06T22:35:00.000-08:00

Winter vegetables are the best! This was meant to be an easy, don't have to think-to-hard kind of dinner! But it turned out to be a delicious "where-did-this-come-from?" kind of treat!?!

I love pleasant surprises! WOW, acorn squash is really good! This recipe also has a lot of room for fun and interesting variations... Have fun with it! I know I'll be making this again! Hope you enjoy.

Recipe:

1 large acorn squash

1 lb. sausage (I used an Italian pork sausage)

1/2 yellow onion, chopped

1- 10 oz. pkg. frozen, chopped spinach

1 tsp. garlic powder

1/2 tsp. black pepper

pinch sea salt (optional)

1 tsp. olive oil

1/4 c water

Preheat oven to 350 degrees. Cut acorn squash lengthwise and remove seeds. Place cut side down on a baking dish. Add water to pan. bake for 20-25 minutes. Meanwhile, heat olive oil in a skillet and sauté onions. Add sausage and cook until crumbly. Steam frozen spinach slightly or microwave with a little water until thawed and ready to add to saute pan with onions and spinach. Season with garlic powder, salt and pepper. Remove squash from the oven. Turn over, so that cut side is up. Fill centers with the sausage mixture and return to oven. Cook for an additional 20 minutes (until squash is truly tender).

Serves two. (I suggest doubling). :-)

Enjoy!!!

Chicken, Shrimp & Sausage Jambalaya

2010-12-02T17:52:00.000-08:00

I have been craving Jambalaya! On these cold days, there is nothing better to warm you up! It's spicy and hearty and absolutely deliciously satisfying! I cooked it in my crock pot, too. Which allowed me to take my time cooking it throughout the afternoon. I just added the delicate ingredients, that I didn't want to overcook, close to serving time. Stay warm and enjoy!

Ingredients:

2 boneless chicken breasts

2 sausages (any variety)

1 lb. raw, peeled shrimp

1 can (15 oz.) diced tomatoes

4 C chicken broth

2 tsp. olive oil

1 yellow onion, chopped

1 red bell pepper, chopped

3 garlic cloves, minced

1 C spinach

2 C cauliflower rice

1+ T Cajun seasoning (I made my own)... combine following spices:

1/8 tsp. cayenne pepper

1/4 tsp. crushed red pepper

1/4 tsp. sea salt

1/4 tsp. black pepper

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. paprika

In a large skillet, saute onions, garlic and bell pepper in olive oil. Add to crock pot. Brown chicken breasts on both sides in skillet, cut into bite sized pieces and add to crock pot. Cook sausage, slice and add to crock pot. Now add chicken broth, tomatoes, and cajun seasoning to crock pot. Cook on high for about 1 hour. Turn crock pot to low. Lastly, about 30 minutes before serving, saute shrimp. Add cooked shrimp, spinach and cauliflower rice to crock pot. Cook for about 15 more minutes! This recipe is sure to help you stay warm this winter! Cozy up and enjoy! :-)

Simpler Times Chicken Not-So-Noodle Soup

2010-11-30T20:10:00.000-08:00

Ok... whenever you roast a chicken, it should go without saying that the next night you make a soup! Hope you enjoy this faux chicken noodle favorite! :-)

Ingredients:

Chicken broth

2 carrots, chopped

2 celery stalks, chopped

1 yellow onion, chopped

2 cloves garlic, minced

1 large spaghetti squash

2 T rosemary, fresh chopped

leftover chicken pieces

1 tsp. peppercorns

1 bay leaf

pinch sea salt (optional)

freshly ground black pepper to taste

Recipe:

Immediately after enjoying your chicken dinner, carve carcass and reserve remaining chicken. Place carcass in a stock pot, cover with water and bring to a boil (add some peppercorns and a bay leaf). Maintain a slow boil, covered, for about 2-3 hours. Remove carcass and strain debris for a pure flavored chicken broth. Pour broth into the crock pot. Add carrots and celery. Saute garlic and onions in some olive oil. Add to crock pot. Add chicken pieces, salt and pepper. Cook on low for 4-6 hours. About 1 hour before eating, preheat oven to 350 degrees and cook spaghetti squash (pierce several holes in it first). After about 30 minutes, remove spaghetti squash and cut in half. Remove seeds (careful, it's hot). Place back in oven for about 10-15 more minutes. Carefully remove pulp from shell with spoon (or fork). Very carefully... is is HOT. Add spaghetti squash to soup. There is your faux noodles! Yum. Serve immediately and enjoy!

Simpler Times Chicken

2010-11-29T20:25:00.000-08:00

This recipe is dedicated to my good friend, Neile who just celebrated her 4oth Birthday!!!

We've made "beer can chicken" for years... but never with a fine Tader Joe's Simpler Times Lager... This one's for you, Neile! Cheers my friend!

This recipe is totally easy and great for the oven or the grill. Since we traveled to families for Thanksgiving, we were a little deprived of turkey and the leftovers. So, I thought I would cook up another type of bird to gobble up, and maybe even enjoy some leftovers as well! I know, I know, 'beer' is not exactly Paleo, but never fear, the beer plays a very small part in the recipe (you might only need to take a couple of sips... or not... it's totally optional).

Simpler Times Chicken Recipe:

1 whole chicken (preferably organic & free range)

olive oil

spices:

I used black pepper, garlic powder, onion powder, sage and fresh rosemary

1 can of Simpler Times Lager :-)

Heat grill to medium-low or preheat oven to 350 degrees. Clean chicken, remove innards (save them if you desire... they are very Paleo). Season entire bird by rubbing it with olive oil and coating it with the seasonings. Now, take a couple sips of the beer (or pour a couple sips out) and place the chicken's open cavity over the beer can. Set chicken in a roasting pan. The beer can will hold the chicken upright while it cooks and it provides moisture during the cooking time as well. It also serves as a convenient collection point for all the fat drippings. Roast the chicken for about 40-50 minutes. Use a thermometer to check for doneness (internal temperature should reach 175 degrees). That's all there is to it! Serve with desired sides & enjoy!

Happy Birthday, Neile!

Paleo Pumpkin Bread

2010-11-23T16:32:00.001-08:00

I have always LOVED pumpkin bread.... My whole life! This was an incredible treat to create a Paleo version! It absolutely hit the spot. However, there is room for improvement... So I might continue to perfect and tweak this recipe. Suggestions welcomed! Hope you give it a try. Enjoy!

And PLEASE have a very Happy Thanksgiving! I hope you surround yourselves with friends and family! :-)

Recipe:

1- 15oz can pumpkin

2C coconut flour

1 C arrowroot powder

1/2 C honey

1/2 C walnut oil

4 eggs

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. vanilla

1/2 tsp. nutmeg

1/2 tsp. salt

pinch cloves

topping (optional):

1 T pecans, finely chopped

1 T coconut crystals

Preheat oven to 350 degrees. In a bowl, combine dry ingredients. In a separate bowl, whisk eggs together. Add honey, walnut oil and vanilla to eggs. Combine wet and dry ingredients and mix well. Pour into a loaf pan. Combine coconut crystals and pecans together. Crumble over the top of the loaf pan and bake for 40-45 minutes. Bread is done when tooth pic or skewer comes out clean! Enjoy!

This was delicious... I thought it turned out more like a cake! Next time I would use less pumpkin (perhaps only a cup). It was very dense and cake-like. But I still totally enjoyed it!

There is definitely room for tweaking... and suggestions totally welcome!!! :-)

Have a wonderful Thanksgiving!!!

Paleo Pumpkin Soup

2010-11-22T18:50:00.000-08:00

I made this soup last year around this time, and was reminded I should post it again! It's a delicious seasonal soup that is sure to warm you from the inside out! I made a few slight changes to my original recipe based on some suggestions from last year, and it was super tasty ... still a recipe keeper! Hope you enjoy!

Recipe:

1- 29 oz can organic pumpkin puree

32 oz organic chicken broth

1 yellow onion, chopped

3 cloves garlic, minced

1 tsp. olive oil

3/4 C coconut milk

2 tsp. black pepper

2-3 T fresh chopped chives

2 lbs. ground sausage

Heat chicken broth, pumpkin puree and black pepper in a stock pot. Brown ground sausage in a separate pan and add to stock pot. Saute onions and garlic in 1 tsp. of olive oil and add to stock pot. Bring soup to a boil, and then reduce to a simmer for about 30 minutes. Stir in coconut milk and fresh chives (save some chives to garnish the top with). Cook on low for about 15 more minutes. Hope you enjoy this easy seasonal delight! :-)

Crock Pot Tri-Tip

2010-11-18T22:02:00.000-08:00

This was another easy dinner (almost embarrassingly easy). Got a crock pot? Got a tri-tip? Got an onion and some wine? .... Guess what?... You got dinner!!!

I literally threw the tir-tip (fat side down) in the crock pot this morning on the way to work.

It was a hit with the family... and I enjoyed a low-maintenance evening... Ahhhhhh, nice.

Recipe:

Tri-tip, 2-3 lbs.

1 yellow onion, sliced chunky

5 garlic cloves, slightly crushed and halved

3/4 C broth (chicken or beef)... preferably organic, low sodium

3/4 C red wine

1 T Italian seasoning

1/2 tsp. black pepper

pinch sea salt (optional)

Place tri-tip in the crock pot. Cover with onion and spices. Pour wine and broth over the top. Cover and cook on low for about 7 hours... Done! :-)

I served this with a side of cauliflower rice. I just shredded the cauliflower in my cuisinart. Season with a little olive oil (1 T), black pepper and chives (or any spices you choose). Put in a bowl, cover with seran wrap, and microwaved for a few minutes on the vegetable setting. Quick and easy, too! I LOVE cauliflower rice.

Hope you enjoy this easy winter time-saver!

Baked Rosemary Chicken Thighs & Sweet Potatoes

2010-11-17T21:35:00.000-08:00

This was so simple and yet so delicious. The chicken just fell off the bone and the potatoes were so herby and crispy. I truly recommend using fresh herbs, if possible. The rosemary was from our garden and contributed so much to the flavor... and the aroma! Rosemary and chicken and potatoes... what perfect harmony! Hope you enjoy!

Ingredients:

8 chicken thighs (with skin and bone)

1-2 sweet potatoes (the light skinned variety), peeled, sliced and halved

1/2 C extra virgin olive oil

2 T fresh rosemary, finely chopped

1 T dried oregano

2 tsp. garlic powder

1/2 tsp. chili powder

1/2 tsp. freshly ground black pepper

pinch sea salt (optional)

Preheat oven to 375 degrees. Put chicken and potatoes in a large bowl. Add olive oil to bowl and stir to coat all pieces of chicken and potatoes thoroughly. Empty bowl of chicken & potato pieces onto a large baking dish. Sprinkle with fresh rosemary and other herbs and spices. Bake for 1 hour, uncovered. To ensure extra flavor and crispiness, baste chicken and potatoes every 15 minutes!!!

Baked Pork Chops with Rosemary & Dijon

2010-11-16T19:36:00.000-08:00

What an excellent dinner to compliment a Back Squat day in the gym. I can feel I have hamstrings with every delicious bite! :-) This really was a pretty easily put-together dinner with great flavor and maximum satisfaction! Hope you enjoy!

Ingredients:

6 pork chops (about 3/4" thick)

1/4 C olive oil

1/4 C apple cider vinegar

2 T organic Dijon mustard

2 T fresh chives, finely chopped

2 T fresh rosemary, finely chopped

Freshly ground black pepper

Pinch sea salt

Preheat oven to 450 degrees. Arrange pork chops in a large baking dish. In a bowl, mix together olive oil, vinegar, mustard, chives and rosemary (and add some salt & pepper if desired). Spoon 1/2 the mixture over the pork chops. Put pork chops in oven and cook for 15 minutes. After 15 minutes, turn pork chops over and pour remaining mustard mixture over the top. Continue baking for another 15 minutes. Put pork chops on a plate, and spoon the extra juices over the top. Enjoy!

We served this with some baked sweet potatoes (that I seasoned with rosemary & garlic powder), and a simple green salad. Very tasty... can't wait for the leftovers!!!

Baja Cod Filets

2010-11-15T15:23:00.000-08:00

I can't claim this recipe... This is 100% Scott's incredible creation! I was just the Sous-chef in the kitchen watching it all happen before my very eyes! He had a vision, and a plan... and it played out great! He deserves an A+ for this Paleo creation, which he calls Baja Cod. Hope you'll give it a try! It's made a place on my "favorites" list! Enjoy... (and thanks for cooking, Scott).

Recipe:

4-6 Cod filets

1/2 Red onion, finely chopped

6 cloves garlic, minced

1 large jalapeno, seeded and finely chopped

1 T olive oil

2 tomatoes, diced

1 avocado, diced

1 Bunch fresh cilantro

about 2 T lime juice

about 2 T tequila

~2 tsp. chipotle seasoning

~1 tsp. black pepper

Pinch sea salt

Preheat oven to 350 degrees. Season fish filets with chipotle, ground black pepper, and salt. Heat olive oil in a heavy skillet. Quickly brown fish, about 2-3 minutes, on each side (seering on the spices). Place in a baking dish, and put in the oven. Set a timer for 10 minutes. Deglaze the fish pan with lime juice (scraping loose all the tasty bits). Add onions, garlic and jalapeno peppers to pan. Saute until soft, and liquid is almost gone from pan. Now add the tequila, mix well and pour saute mixture over cod filets and continue baking for their remaining time. Combine tomatoes, avocado and cilantro. When there is about two minutes left for the fish, add the tomato mixture over the top... and serve! Yum.....

Great served with cauliflower rice and some sauteed veggies! :-)

Crock Pot Pot Roast

2010-11-09T19:24:00.000-08:00

This is one of my favorite crock pot dinners! It truly doesn't get any easier... and it's so comforting and delicious. This is the kind of meal you don't mind coming home to on these dark cold evenings. No need to worry about potatoes in this pot roast recipe, rutabaga's work just as well... if not better! Enjoy and stay warm!

Recipe:

3-4 lb. chuck or rump roast

6 cloves garlic, pealed

1 yellow onion, quartered and sliced

1 large rutabaga, peeled and chopped in chunks

1 turnip, peeled and chopped

2 stalks celery, chopped

2 carrots, chopped

1/2 C white wine

Ground black pepper

With a knife, cut small slits into the pot roast (as many random slits as you have garlic cloves). Stuff garlic gloves into the meat, and place in crock pot, fat side up. Pour wine over roast and sprinkle with some pepper. Add veggies around roast, cover, and cook on low for 5 hours. Eat well, and enjoy the fruits of your labor! ;-)

Baked Pears

2010-11-08T19:26:00.000-08:00

Here is a warm, comforting, Paleo dessert, that is just perfect for these chilly Autumn days! It's a simple dessert, full of sweet fruity flavors with hints of vanilla and cinnamon! It's tasty and presentable... and perfect for your Paleo guests! Hope you enjoy...

Ingredients:

4 ripe Bosc pears, with stems (washed and dried)

1 C sweet, fruity white wine (I used a sweet Madeira)

1/4 C honey

1 tsp. vanilla extract

2 cinnamon sticks (halved)

2 bay leaves

Preheat oven to 400 degrees. Cut thin slice off the bottom of each pear, so they will stand upright nicely. Place pears in a shallow baking dish or pie pan. Whisk wine, vanilla and honey in a bowl. Pour over the pears. Add cinnamon sticks and bay leaves around the pears.

Roast pears for about 45 minutes, basting every 15 minutes! Carefully transfer pears to a serving dish. Pour wine mixture into a small saucepan. Bring to a rolling boil for about 5 minutes, until thickened. Drizzle over the pears and garnish with the cinnamon sticks and bay leaves. I think it's best served warm, but it would definitely be good at room temperature or even chilled. Yummmm!

*I adapted this recipe from a Riesling Baked Pear recipe I found on the site: eatingwell.com

Baked Sweet Potato Crinkle Fries

2010-11-04T22:08:00.000-07:00

We eat sweet potatoes a lot. Crinkling them is a fun way to change things up a bit! Same ol' sweet potato... snazzy new look! I used my 'crinkle cutter' kitchen gadget on tonight's sweet potatoes to give them a showy & presentable look! They cook quicker this way, and the kids seem to enjoy them more! You can get a crinkle cutter at most kitchen stores for under $10. Works well with other vegetables, too. Just a fun kitchen gadget to have on hand...

Hope you enjoy!

Recipe:

2 large sweet potatoes/yams, peeled and crinkled

2 tsp olive oil

spices of choice:

I used approximately 1 tsp of each:

black pepper, garlic powder, onion powder

also:

a pinch of sea salt & a pinch of cayenne pepper

Preheat oven to 400 degrees. Peel sweet potatoes and cut into thirds or halves (depending on how large the sweet potatoes are). Use your crinkle cutter to measure where to cut! My crinkle cutter yielded about a 3 inch fry. Toss crinkled sweet potatoes in olive oil and spices. Spread over a cookie sheet and cook for about 25 minutes (toss halfway through cooking time). I broiled them for an additional 5 minutes... just to get a little more crispy on the outside.

Serve and enjoy! Tasty AND ascetically appealing! ... a fun addition to any meal. Enjoy!

Paleo Gourmet: Beef Meatballs with Spaghetti Squash

2010-11-02T21:42:00.000-07:00

This was my lunch today! Paleo Brands Grass Fed Beef Meatballs with Spaghetti Squash! ...My personal favorite Paleo Brands meal. Sometimes living Paleo in today's hectic world requires some modern day conveniences. Paleo Brands offers frozen Paleo Gourmet entrees for today's hunter gatherer! They offer 5 delicious selections, that I think make great emergency meals. I love them for lunches, when I do not have adequate leftovers. It's just nice to know that there are options out there for us busy Paleo enthusiasts! I recommend checking out their website for Paleo Gourmet meals at your finger tips!

They also offer an Almond Paleo Raisin Cookie (which I love mid-morning with a cup of coffee). I know, on good authority, that they will be offering a Barbecued Beef Jerky VERY soon!

Check 'em out...

http://www.paleobrands.com/

Owned and operated by some good Paleo folks you may know! Robb Wolf (The Paleo Solution), John Welbourn (CrossFit Football) and Joe Cappuccio.

Give them a try! Oh...and meals are shipped FREE!

Crock Pot Paleo Chicken Cacciatore

2010-11-01T13:46:00.000-07:00

I love my crock pot! Especially this time of year! Especially tonight! This cacciatore really turned out great and was SO unbelievably easy! But the best part is coming home to watch the Giants in the World Series! ...to a house that smells wonderful ...to a dinner that cooked itself! ...and to an awesome VICTORY for the bay area! Whooo Hooo, Giants! What a night!

Recipe:

8 Chicken thighs, with bone (and skin)

1 bell pepper, red or green, or both!

3 stalks celery, chopped

1 yellow onion, sliced

1/2 C red wine

1/2 C chicken broth

1/2 C water

15 oz. can diced tomatoes, no added salt

1 T Italian seasoning

1 tsp. black pepper

pinch sea salt

1 spaghetti squash

Add all ingredients to the crock pot. Turn it on low, and walk away for 5-7 hours! That's the beautiful part! 45 minutes before you're ready to eat, bake the spaghetti squash: Heat oven to 375 degrees. Pierce several holes in the spaghetti squash, and put the entire squash in the oven for about 20 minutes. Remove the squash and slice it in half (the oven makes it soft and easier to cut). But be careful... it will be hot!!! Scoop out the center pulp and seeds. The flesh will still be too hard, so put both halves back in the oven, face down on a baking sheet, with about 1/4 C water. Cook for an additional 20-25 minutes. Use a spoon and scrape out fleshy part from the shell of the spaghetti squash, it scrapes out very easily! It will work magic as a spaghetti/pasta substitute! Place 1-2 chicken pieces on the squash and spoon some sauce over the top. I hope you enjoy this totally easy and tasty VICTORY dinner!

ultimate chili

2010-10-27T19:56:00.000-07:00

Tonight called for a low maintenance, yet delicious, dinner. I'm going to call this "San Francisco Chowder"! What a fitting and tasty soup to enjoy during the first game of the World Series! Go Giants!

Recipe:

1 T olive oil

1 yellow onion, diced

2 carrots, sliced

2 stalks celery, chopped

1 green bell pepper, diced

28 oz. can crushed tomatoes (no added salt)

1 1/2 C chicken broth

1 tsp. thyme

1 bay leaf, whole

1/2 tsp. fresh ground black pepper

1/4 tsp. red chili flakes

pinch sea salt (optional)

15 oz. can salmon, drained

2- 6.5 oz. can chopped clams, with juice

1 C coconut milk

1/2 C freshly chopped Italian flat leaf parsley

chives, finely chopped for garnish

Heat olive oil in a large pot or dutch oven. Saute onion, bell pepper, celery and carrots for about 5 minutes. Add broth, tomatoes, and all the spices (thyme, pepper, bay leaf, chili flakes, and salt). Cover and simmer for about 10 minutes. Stir in clams with juice, salmon and coconut milk. Cook for an additional 15 minutes. Add the fresh parsley about 10 minutes before serving. Garnish with the chopped fresh chives. Hope you enjoy! It's a winner... and so are the Giants!

Pork Meatballs with Mashed Savory Sweet Potatoes

2010-10-26T13:38:00.000-07:00

Meatballs are a household favorite, so when meatballs are on the menu the family is pleased! There are so many different ways to cook them, and you really can't go wrong with any variation! I enjoyed tonight's pork version. The cinnamon, nutmeg and pecans gave it a very comforting Fall feeling that paired really well with the savory spices in the sweet potatoes! It was total comfort food at its best and a great way to enjoy these crisp Fall evenings!

Pork Meatball Recipe:

1 lb. ground pork

1 egg

1/2 C applesauce

1/2 C super finely chopped pecans (I used a food processor)

1 T finely chopped fresh flat leaf parsley

1/2 tsp. cinnamon

1/2 tsp. onion powder

1/2 tsp. ground black pepper

1/4 tsp. fresh ground nutmeg

pinch sea salt

2 T olive oil

Heat olive oil in a large skillet over medium heat. Combine pork and all other ingredients, mix well (I love to use my hands for this). Form into about 2 inch balls (which should make roughly 22-24 meatballs). Place in the skillet and brown on all sides. I did this fairly quickly and then placed in a 350 degree oven for 10-15 minutes to finish up. While they were baking, I made the sweet potatoes...

Mashed Herbed Sweet Potatoes:

3 large sweet potatoes, peeled and quartered

1 T olive oil

3/4 C coconut milk

2-3 cloves garlic, minced

1/2 yellow onion, diced small

1 T finely chopped fresh rosemary

1 T finely chopped fresh mint

1 T grated orange zest

1/4 tsp. fresh ground black pepper

pinch sea salt

In a 5 quart pot, boil potatoes for about 10 minutes, until tender. Saute onion and garlic in 1 tsp. olive oil until translucent and tender. Mash potatoes and mix in coconut milk, remaining olive oil, orange zest, salt and pepper (I used an electric mixer to give it a smooth, creamy texture). Fold in sauteed garlic and onion mixture and fresh herbs. Mix well. Serve & enjoy!

Paleo Pancakes... Revisited

2010-10-25T21:14:00.000-07:00

Sunday morning was the perfect day to wake up to the sound of rain on the roof, a cup of hot fresh brewed coffee, and the smell of nut butter pancakes on the grill! What a special way to spend a Sunday morning.

I actually make these nut butter pancakes a lot. It's a very forgiving recipe if the quantities aren't exact or if you want to change up the flavors a bit. I was in the mood for banana chocolate chip pancakes... paleo-style, of course! Hope you enjoy!

Recipe:

1/2 C nut butter (I used equal parts cashew butter and almond butter)

1 ripe banana

2 eggs

1 tsp vanilla

1/4 C raw organic cocao nibs

dash cinnamon

Combine all ingredients. Mix well. Heat a non-stick griddle pan to 400 degrees. If you don't have one, use a non-stick skillet over med-hi heat (coat with a little coconut oil). Pour the nut butter pancake mix on the grill to form round pancakes. Flip and serve!

You could top with a little fresh berries if desired. If your really lucky you can enjoy these while wearing some comfy pajamas, sipping a hot cup of coffee, listening to the sound of rain outside. Leftover pancakes make great snacks, too! :-)

Pan Fried Flap Steak with Leek & Shiitake Mushroom Sauce

2010-10-20T12:37:00.000-07:00

SUCH an exciting night around our house! The Giants are up 3-1 in the series! Woot woot!

You got to LOVE Ooooribe!!!! Torture never felt so good!! Hope you enjoy the dinner! Flap meat!!! Got it at Costco! Just like skirt steak or flank steak, but cheaper! If you can find it... go for it! and GO GIANTS!

Ingredients:

2-3 lbs. Flap meat

1 tsp. olive oil

1 tsp. garlic powder

1 tsp. black pepper

1/4 tsp. crushed red chili flakes

pinch sea salt (optional)

1/4 C red wine

1/4 C beef broth

2 cloves garlic, minced

8-10 shiitake mushrooms

1 large leek, washed well, thinly sliced white and light green parts

1/2 tsp. arrowroot powder

Coat flap meat with a tad of olive oil and rub with seasonings (garlic powder, black pepper and crushed red chili flakes), set aside. Heat skillet or grill pan to medium high heat. Grill flap steak for about 10 minutes on each side. While flap steak is cooking, saute garlic in a little olive oil. Add leeks and mushrooms, as they cook down and soften, add red wine. Mix together arrowroot powder and beef broth. Add to pan and cook on medium temperature until sauce starts to thicken. Remove from heat and set aside. Slice steak across the grain and pour mushroom leek sauce over the top. Add a pinch of celtic grey sea salt (if desired). Serve this with your choice of side... a tossed green salad or steamed veggies would be tasty! We just had some simple sliced heirloom tomatoes. Hope you enjoy!

Paleo Beef Stew

2010-10-19T21:17:00.000-07:00

Well, stew weather has arrived! In fact, it hit with such urgency that I made a special trip to the store for just stew ingredients. It was as delicious as I remembered and made lots of leftovers! What a way to welcome the cooler weather! I think I'll be keeping the crock pot out for awhile!

Comfort food is only a crock pot away!

Recipe: I like to keep my stew vegetables and meat on the larger, chunky side!

2 pkg. stew meat (about 1 lb. each)

2 carrots, sliced thick

3 stalks celery, sliced

1 large rutabaga, chopped in big chunks

2 turnips, chopped in chunks

1 parsnip, sliced thick

10 boiler onions, whole, peeled

32 oz. organic beef broth

1 C almond meal

1 tsp black pepper

2 tsp garlic powder

1 T oregano

pinch sea salt

1 bay leaf

1 T olive oil

Heat olive oil in a skillet. In a ziplock bag add almond meal and all seasonings (except bay leaf). Place stew meat in bag and thoroughly coat. Brown stew meat... (you may have to do this in batches, depending on how large your skillet is), add to crock pot (include all almond meal-spice bits). Add all vegetables to crock pot (except boiler onions). Cover meat and vegetables with beef broth, add bay leaf, and cook on low for 4-6 hours. About 20 minutes before serving, add boiler onions - cook until tender.

Serve and enjoy this cool weather friend!

Sauteed Spinach, Grilled Sausage & Heirloom Tomatoes

2010-10-14T20:43:00.000-07:00

This has been a busy week... I needed another quick dinner! Tonight's dinner was from our Costco shopping trip. Yes... even the organic heirloom tomatoes! Which were absolutely delicious, by the way... and 1/2 the price! Way to go, Costco!

Recipe:

Heat 2 tsp olive oil in a saute pan, and add 1-2 cloves chopped garlic. Add baby spinach to pan and cook down. While the spinach is cooking down, grill sausages. Serve sausage on top of spinach and serve with sliced heirloom tomatoes. Yummy and easy! :-)

Enjoy!

Marinated & Bacon Wrapped Pork Chops

2010-10-13T20:17:00.000-07:00

I know, I know... Pork again. I didn't plan my week very well. But... these pork chops were great! I got up this morning and prepared the marinade, so it would have ample time to cure. They were very tender and flavorful. Hope you enjoy!

Recipe:

6 pork chops (about 1/2 in thick)

1/4 tsp. red chile flakes

1/2 tsp. ground black pepper

pinch sea salt (optional)

6 oz. 100% pineapple juice

2 cloves crushed garlic

1/2 C fresh cilantro, chopped

6 pieces bacon

Trim pork chops of all visible fat, and pound slightly. Sprinkle chile flakes, pepper, and salt over both sides of pork chops. Put in a ziplock bag. Put in crushed garlic and pour pineapple juice in bag. Let marinate for 6-8 hours. Preheat oven to 375 degrees. Wrap each pork chop with one piece of bacon and place in a baking dish. Sprinkle with chopped cilantro and any remaining pineapple juice. Bake, uncovered, for 45 minutes.

We served this with steamed zucchini (also sprinkled with a little cilantro) and some very simply baked sweet potatoes. Hope you enjoy... we did! I would definitely make this again. The pork chops would be great grilled, too. You could even omit the bacon?! Have fun with it... the pineapple juice is such a GREAT marinade ingredient (both a flavor enhancer and tenderizer)! Enjoy!!! :-)

Smoked Pulled Pork Over Sauteed Cabbage

2010-10-12T21:49:00.000-07:00

I know we all have those kind of crazy evenings when cooking dinner just isn't an option! Whatever the situation may be, it's important to have quick resources on hand to get you through. When I shop at Costco, I always pick up some of their Smoked Pulled Pork (in the refrigerated section) for just such occasions. It's simply made, pure ingredients, totally Paleo, and super tasty! It has saved dinner a number of times! (It can be kept frozen, too) I highly recommend this Paleo kitchen helper...

I served this Costco special with some sauteed cabbage. Again, this took very little time. (It was done by the time the pulled pork was heated and ready to serve).

Cabbage Saute: (I didn't add any additional seasoning to the cabbage because the Pork is SO flavorful)

1 head cabbage

2 tsp. olive oil

1/2 yellow onion, sliced

2 C sliced mushrooms

Heat oil in skillet and saute onions until translucent. Add mushrooms and saute until tender. Now add sliced cabbage... keep tossing and stirring until fully cooked (about 5-8 minutes). Cover with a lid if you want it to cook down faster, too.

Serve cabbage on a plate and top with the pulled pork! An easy 10 minute dinner!

We all could use a little help in the kitchen once in awhile! :-)

Paleo Macaroons

2010-10-11T19:24:00.000-07:00

Can I just say that my daughter is the sweetest thing?! And she's becoming quite the Paleo baker, too! I came home from work to a house that smelled sweet from freshly baked macaroons... not just any macaroons, mind you. Paleo "Birthday" Macaroons! ...(kind of takes the sting out of turning 40-something)!

Recipe:

6 egg whites

1/4 tsp. sea salt

3/4 C Honey (preferably organic, local honey)

1 T almond extract

3 C unsweetened shredded coconut

Preheat oven to 350 degrees. In a mixing bowl, whisk egg whites and salt until stiff peaks form. Fold in honey, almond extract and shredded coconut. Form macaroons into small balls (or spell something fun)... Bake on a lined cookie sheet for 12-15 minutes (or until lightly browned around the edges).

Serve... and make someone smile! Enjoy...

Grilled Lamb Chops with Rosemary

2010-10-05T21:02:00.000-07:00

This seemed like such a decadent dinner (and I guess it was)... but it was really simplistic! Simple yet delicious! Hope you enjoy...

6-8 Lamb chops

olive oil

4-6 sprigs fresh rosemary, minced

sea salt and black pepper

Coat lamb with a little olive oil, and season with sea salt, black pepper, and rosemary. Grill over medium heat until browned and to desired doneness! See? Simple!

For the sides, I sliced some sweet potatoes, sprinkled them with some more rosemary, garlic powder and black pepper and baked them at 350 for about 45-50 minutes! I sauteed 1/2 sliced yellow onion in a little olive oil, when tender and translucent, I added a handful of shiitake mushrooms. Then I added about 16 oz of baby spinach and sauteed until tender and wilted!

Yum!

Italian-Style Sea Scallops with Spaghetti Squash

2010-10-04T18:53:00.000-07:00

What a great Monday WOD... deserves a great Monday dinner! This was super tasty and really not difficult at all! I got the scallops at Costco. Such a great bargain! There are many methods for cooking spaghetti squash... the oven is my personal preference. Hope you enjoy!

About 20 bay sea scallops

1 yellow onion, chopped

3 cloves garlic, chopped

1 can, 15 oz, stewed sliced tomatoes (preferably organic, no added salt)

1/2 C + fresh basil, chopped

1 T olive oil

1/2 tsp. sea salt (always optional)

1/2 tsp. fresh ground black pepper

1 tsp. Italian seasoning

Splash (or about 1/4 C) red wine

1 spaghetti squash

Heat oven to 350 degrees. Pierce several holes in spaghetti squash and place in oven for 45 minutes. While squash is cooking, heat olive oil... sprinkle scallops with salt and pepper, and saute until golden brown. Set aside. Deglaze pan with splash of red wine. Add onions and saute until tender. Add tomatoes and Italian seasoning. When flavors are heated through and well blended, add scallops and basil. Simmer until ready to server.

Remove spaghetti squash from oven. Slice in half and remove seeds. Then just spoon out of shell onto your plate. *careful... it's hot!* Spoon scallop tomato mixture over spaghetti squash. Serve and enjoy!

Grilled Spice Rubbed Pork Loin, Zucchini & Pineapple

2010-09-29T21:36:00.000-07:00

As the weather was still on the warm side, I decided to stick to the BBQ for our dinner! Tonight we grilled everything... even the pineapple slices!

Delicious with minimal dishes! :-)

Recipe:

Pork loin

1 tsp olive oil

Rub:

2 tsp. coconut crystals (this added a little sweetness, but it's not necessary for the rub)

2 tsp. paprika

2 tsp. garlic powder

2 tsp. oregano

1 tsp. black pepper

1/2 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. coriander

Pinch sea salt (optional)

Zucchini, halved lengthwise

Sliced pineapple rings

Trim pork loin of visible fat. Coat loin with olive oil. Combine spiced ingredients and rub over the pork loin. Let it sit that way for about 15 minutes. Slice your zucchini and pineapple slices. The pineapple slices I left bare. The zucchini slices, I coated with a tad of olive oil and sprinkled with a little pepper and garlic powder. Heat grill to medium. Put pork loin on the grill, off to the side... not over direct heat. Cook for about 20-30 minutes (until internal temperature reaches 160 degrees). Place zucchini and pineapple on the grill (also in indirect heat) for about 8-10 minutes. Hope you enjoy!

Grilled Flank Steak Salad

2010-09-28T19:55:00.000-07:00

It's hard to decide what to cook when it's so hot out! There was no doubt the oven needed to be avoided at all costs, so a quick grilled meat and a refreshing salad was all I could think of. I hope you're staying cool in this hot September!?

Recipe

2 lbs. Flank Steak

2 T Spicy Brown Mustard

1 T lemon juice

2 T Balsamic vinegar

3 T Olive oil

1 tsp. black pepper

1 T dried oregano

1/4 tsp. red pepper flakes

pinch sea salt

Trim all visible fat off flank steak. Place in a ziploc bag. Combine all remaining ingredients and add to ziploc bag with meat. Seal well, and mix up all the flavors. Let marinate for at least 2 hours (preferably longer if you can). Heat grill to medium temperature and grill flank steak about 5-7 minutes on each side. Let cool... slice in slender strips... and place on top of your green salad!

Burger on a Portobello Bun

2010-09-27T20:27:00.000-07:00

I was desperately in the mood for a good old juicy hamburger tonight! When a craving like that hits, you have to just go for it! I knew my family wouldn't mind. In fact, the kids were thrilled! I've been skimming around Robb Wolf's new book, The Paleo Solution, and noticed he used a Portobello mushroom cap in place of the bun on one of his burger recipes. I thought that sounded like an excellent idea! I also felt obliged to serve tonight's dinned with some baked sweet potato rounds and a large crisp green salad! Everything was delicious and it completely hit the spot! But let me warn you... this burger was particularly filling! Wow, that portobello, as delicious as it was, makes for one hearty burger! Hope you enjoy!

Recipe:

2 lbs burger (preferably grass fed beef)

Season burger with spices of your choice...

I used, garlic powder, dried oregano, and black pepper

portobello mushroom caps

olive oil

Mix seasoning with ground beef and form hamburger patties. Rub a little olive oil on portobello mushroom and season with a pinch of sea salt and black pepper (optional). Grill burgers to desired doneness. Grill portobellos just enough to heat through. Place hamburger patty on top of the mushroom cap. Top with a sliced tomato, lettuce, spicy brown mustard, onions or avocado... basically whatever you like, and ENJOY!

Shrimp & Broccoli Stir Fry

2010-09-23T21:42:00.001-07:00

A good old shrimp stir fry is such a great stand-by dinner! You can really use whatever vegetables you have on hand! And you can change up the spices to whatever suites your fancy! It doesn't take much time, and it always turns out delicious! I always keep the 2 lb. bag of frozen shrimp handy from Costco. I buy the raw, tail-on, peeled & deveined! This is one of my favorite quick meals.... Hope you enjoy!

Tonight's stir-fry:

Shrimp, (I took out about 20 frozen shrimp and did a quick thaw in warm water)

1/2 yellow onion, chopped

2 cloves garlic, minced

1 C grated carrots

1 C chopped broccoli

3 small red sweet peppers, chopped

1/4 C coconut aminos (soy substitute)

2 tsp. olive oil

dash cayenne pepper

1/4 tsp. red pepper flakes

1/4 tsp. black pepper

pinch sea salt (optional)

Heat olive oil in a skillet, and saute shrimp (this is when I added a little cayenne pepper and red pepper flakes). Cook until nicely pink! Set aside. In same pan, heat a little more oil (if necessary) and saute onion and garlic. Add peppers, broccoli and carrots. Add the coconut aminos and cook until vegetables are just tender. Add shrimp back to pan. Season with a little black pepper and sea salt (if desired). Toss well and serve! Enjoy!

Grilled Jerk Chicken with Grill Sweet Peppers

2010-09-21T21:00:00.000-07:00

Have you noticed it's getting darker earlier? It's really starting to feel like Fall! Right down to all the leaves on my driveway and roof! But I'm not willing to give up the BBQ just yet!

The days are getting shorter, and it seems busier! I am needing week night dinners that are not too labor intensive. I need my sleep! Especially... after all those deadlifts today! I did get a PR today... which is just stronger reinforcement that I'm eating correctly!

Gotta love the pay-off days!

Jerk Chicken:

4 Chicken breasts

1 tsp. olive oil

1/4 C lime juice

Jerk seasoning spice medley (spice quantities are rough estimates... I mixed them until I found a blend I liked):

1 tsp. ground ginger, 2 tsp. ground chipotle chile, 2 tsp. garlic powder, 1 tsp. paprika, 1/2 tsp. allspice, 1 tsp. thyme, 1/2 tsp. nutmeg, 1/2 tsp. black pepper, 1/2 tsp. cumin, 1/4 tsp. cayenne pepper, dash cinnamon, and pinch of sea salt! Feel free to adjust to taste preference!

Trim chicken breast from visible fat. Coat with olive oil and rub spice medley over chicken breasts. Place in a ziploc bag and pour lime juice over the top. Marinate for at least 1 hour (2-3 hours would be best). Heat your grill to about medium temperature and cook chicken breasts for about 6-7 minutes on each side, until nicely browned and internal temperature is 170 degrees.

We slice up some sweet peppers in half and grilled those as well. We grilled those for about 10-12 minutes, right along side the chicken!

For an extra side, we sauteed some spinach with 1 tsp. olive oil and 2 cloves chopped garlic.

Hope you enjoy! :-)

Paleo Chili aka "Monday Night Football Dinner"

2010-09-20T20:52:00.000-07:00

Well it's football season, and around my house that means Monday Night Football Dinners (or "Niner Dinners") as we like to call them. Simply stated, this is something quick, easy, tasty, and obviously an excuse to forego all mealtime etiquette! No setting of the dinner table, no sitting AT the dinner table... NO table at all ...(unless you count the coffee table)!

Our first "Niner Dinner" is a family favorite... Chili. It's just a big bowl of perfect football food and a nice change of season meal, too. Hope you enjoy! ... If only the 49ers had a better outcome. :-(

Paleo Chili Recipe:

2 lbs. ground buffalo or grass fed beef or one of each!

1 yellow onion

1 green bell pepper

3 cloves garlic

1 T olive oil

1 - 15 oz. can tomato sauce, organic, no added salt

1 - 14.5 oz can diced tomatoes (I used fired roasted)

8 oz beer (Red Bridge or St. Peter's)

2 T ground chipotle chile

1 T dried oregano

1 T cumin

1 tsp. ground coriander

1/2 tsp. ground black pepper

pinch sea salt

In a large pot, heat olive oil and saute onions, garlic, and bell pepper. When vegetables are tender, add the spices and blend well. In a separate skillet, brown the ground meat, and add to the pan. Pour in the beer and mix well. Add in the cans of tomato sauce & diced tomatoes. Stir well. Reduce heat and simmer, uncovered, until all ingredients blend well and chili thickens nicely. Serve hot with a cold beer and enjoy some Monday night football! May the team you're rooting for give you reason to cheer!

... Enjoy!

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2010-09-15T21:02:00.000-07:00

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Paleo Coconut Fried Chicken

2010-09-14T20:55:00.000-07:00

We made this recipe only because we wanted to enjoy the leftovers for a picnic! Cold fried chicken is total picnic food, don't you think? And a tangy vegetable salad, too (a specialty my grandfather use to make when harvesting his garden)! This was a tasty combo, and even better on the beach over looking the Golden Gate Bridge! :-)

Coconut Fried Chicken:

Skinless, boneless chicken thighs, about 12 pieces

1-2 C shredded, unsweetened coconut

1/3 C cocnut flour

1/4 C arrowroot powder

1 tsp. of each spice: sea salt, black ground pepper, garlic powder, onion powder, ground sage, dried thyme, and dried oregano

1 T paprika

1/4 C water

2 C unsweetened coconut milk

about 1/4 C coconut oil and/or olive oil

Preheat oven to 350 degrees. Mix coconut flakes, pepper and paprika on a plate and set aside. Combine coconut flour, arrowroot powder and remaining spices... mix well. Mix in water and slowly add coconut milk with a fork to make a smooth batter (you may not use all the coconut milk to a good batter-like consistency). One at a time, dip each chicken thigh into the batter and arrange on a tray. Really coat the pieces well, and try to use all the batter. Now, dredge chicken thighs in the shredded coconut mixture, and coat each piece well. Heat oil in a larger skillet over medium heat. When oil is hot (make sure oil is hot)... add chicken pieces, careful not to over-crowd the pan. Cook until golden brown on each side (about 2 minutes). Transfer chicken thighs to a baking dish. Place in a preheated 350 degree oven, and cook for about 10-15 minutes.

Tangy garden salad:

1 basket cherry tomatoes, sliced in half

1 red onion, diced

2 cucumbers, chopped

1 green bell pepper

2 T chopped fresh cilantro

1 T lemon juice

2 T balsamic vinegar

pinch sea salt

1 tsp. black pepper

Anniversary Dessert

2010-09-13T20:02:00.000-07:00

This weekend we celebrated our 17th wedding anniversary. We enjoyed an amazing day in the city (San Francisco). The weather couldn't have been more perfect. We worked out at SF CrossFit with Kelly Starrett , walked the Golden Gate Bridge, Paleo picnicked at the beach, strolled the streets of SF (even visited a Lululemon store), enjoyed some sushi and traveled back home to the Santa Cruz mountains. A fun-filled day for sure! But how special is it to walk in your own front door, after an amazing day, to the fan fair of your 14 year old daughter serving you a special Anniversary dessert? .... not just any dessert... A special PALEO dessert, that she worked especially hard to coordinate appropriate ingredients, and prepare herself! That was the "cherry on top" of our special day. I'm a Paleo Proud Parent and so touched!

Recipe (Molly improvised and altered this recipe from a website she found on the internet: http://nuttykitchen.com/?s=bananas+in+coconut ...She made due with ingredients we had on hand, and cut the recipe in half) .... It was delicious!!!

Molly's version (serves two):

2 bananas

1/8 C coconut nectar

3/4 C coconut milk

1 pinch sea salt

1/2 tsp. organic vanilla extract

Peel bananas and cut them vertically and in half (basically resulting in 4 pieces for each banana). Pour coconut milk into a small sauce pan and heat on high util it begins to boil. Once the coconut milk is at a boiling point, add vanilla, sea salt and bananas, reducing heat to medium. Cook bananas until tender... but be careful not to over cook them (you do not want them to be mushy). Once they are tender, turn off the heat. Now add the coconut nectar to the pan. Carefully stir until all the lumps have disappeared. Let it cool for 15-20 minutes and serve warm. bananas should remain in distinct pieces. Top with a dash of cinnamon or nutmeg. Enjoy... we certainly did!

Thank you, Molly!

Baked Chicken with Shallot Wine Sauce & Cauliflower Rice

2010-09-08T20:59:00.000-07:00

This dinner was pretty simple and packed in some good flavor! It was also heartily filling & satisfying. Scott helped a lot with this dish... his inspiration was shallots (which made a great sauce... rich and full of flavor). Hope you enjoy!

Ingredients:

4 chicken breasts, pounded and cut in half

1/2 C almond meal

2 T dried parsley flakes

1 T Italian seasoning

1 tsp. black pepper

1 tsp. paprika

2 T coconut oil

2 tsp . olive oil

1/4 C shallots, finely diced

3 cloves garlic, minced

1/2 C white wine

Preheat oven to 350 degrees. In a large skillet, heat olive oil. Saute shallots and garlic. When done remove to a small bowl. In same skillet, add coconut oil. Keep heat on medium. Trim and pound chicken breasts. Combine almond meal, parsley flakes, Italian seasoning and black pepper in a shallow bowl. Coat chicken breast in the mixture and add to hot skillet. Sprinkle paprika over the top. Cook for about 4-5 minutes until browned. Turn chicken over and repeat.

Add chicken to a baking dish when nice and browned. Add shallot and garlic mixture back to skillet and deglaze pan with white wine, scraping all the bits and making a nice sauce to pour over the chicken. After pouring shallot sauce over the chicken, cover with foil, and bake for about 10 minutes. While chicken is baking, makes your sides! We cooked up some cauliflower rice, and steamed zucchini. The cauliflower rice has really become a household favorite! It was especially nice with this dish as it sopped up a lot of the shallot sauce! Be sure to spoon some extra sauce over the top of your chicken and cauliflower rice.

Super delicious... Hope you enjoy! :-)

Crock-Pot Paleo Pot Roast

2010-09-07T20:56:00.000-07:00

Well, school's back in session and evenings are getting busy again. Time to dust off that crock-pot and keep it handy! Tonight we enjoyed one of my favorite, EASY crock-pot fixes! Not a lot of cooking talent, but a lot of flavor (and yields great left-overs)!

Ingredients:

Cross Rib Roast, boneless, 3-4 lbs

4-5 cloves garlic, peeled whole

1 large yellow onion, sliced

3 stalks celery, chopped

1 large sweet potato, peeled and cut in chunks

1/2 C water

Place pot roast in crock pot and cover with water. Surround roast with garlic cloves, onions and celery. Set the crock pot on low for about 6-8 hours! When I got home I added the sweet potatoes, (a little more water), and turned the crock pot up to high... I cooked just until sweet potatoes were tender (about 20 minutes). Serve with a side salad and enjoy! Easy & delish! There is nothing like walking into your house after a long day and smelling dinner... ready and waiting for you! :-)

Paleo PIZZA!

2010-09-01T20:47:00.000-07:00

Pizza anyone? YES, I said Pizza! This was really and truly good, and a great alternative to one of the most mentioned sacrifices with the paleo diet. I was pleasantly surprised by the success of this and would definitely keep this on the menu on a regular basis! What fun! (... and the kids were happy, too)! ~PIZZA... it does a family good! :-)

Pizza Crust:

2 C cauliflower rice, cooked

1/2 C almond meal

2 eggs

1 T coconut oil

1/2 C chopped fresh basil

1 T dried Italian seasoning

1 tsp fennel

1/2 tsp black pepper

olive oil cooking spray

Preheat oven to 450 degrees. Rice your cauliflower, by sticking it in your food processor with the grater blade. Heat it in a bowl, in the microwave for about 6-8 minutes at 80% power (or stove top). There is no need to add water when cooking the cauliflower! When cauliflower is cooked, combine all the additional ingredients. Mix well. Spray cookie sheet with olive oil cooking spray. Place cauliflower mixture on baking sheet and press out evenly, making your pizza crust. (It will seem a little mushy... that's okay). Bake for 12-14 minutes, until the edges start to brown. Remove from oven.

Sauce:

1 6oz can organic tomato paste, no added salt

3 cloves garlic, minced

1 T oregano

1 T Italian seasoning

1 tsp apple cider vinegar

1/2 tsp black pepper

Combine sauce ingredients. Spread over cauliflower pizza crust (you probably will not use all the sauce)... save the leftovers for next time!

Add toppings to your pizza! We used fresh basil leaves, artichoke hearts, and organic chicken sausage. Have fun with your toppings! Place pizza under the broiler until toppings are hot (3-5 minutes). Serve and enjoy!

*We had leftover cauliflower rice, too. I put it in a ziplock freezer bag and stuck it in the freezer... Ready for next time! :-)

*This recipe was altered and adapted from Jamie VanEaton, Low Carb Examiner:

http://www.examiner.com/low-carb-in-national/cauliflower-pizza-crust-worth-its-wow-gold

Grilled Pork Chops & Baked Acorn Squash

2010-08-31T20:58:00.000-07:00

Are you feeling a little Fall in the air? I've noticed the leaves are starting to change color and the evenings are a bit cooler! I can't believe that Summer is ending and Fall is rapidly approaching, but the signs are everywhere! Especially on the driveway in the form of fallen leaves! All we can do is embrace it, and welcome a new season full of different seasonal foods to enjoy! Having said that... how about a quick dinner with minimal thought? A simple dinner that powers a lot of flavor! Maybe a dinner that utilizes a tasty traditional Fall vegetable, the acorn squash! This was a great 'quick fix', hope you enjoy!

Recipe: (embarrassingly simple)... but packs a good flavor punch!

4 Pork chops, boneless

olive oil

sea salt

black pepper

Acorn squash

sea salt

black pepper

1/4 C water

Preheat oven to 375 degrees. Slice acorn squash in half, and remove seeds (I left the skin on). Place face down on a baking dish with 1/4 C of water. Bake for about 30 minutes. Turn them over and season with sea salt and pepper. Bake an additional 5 minutes, face up.

Preheat barbecue grill to about medium heat. Rub some olive oil over pork chops and season with some sea salt and black pepper. Grill for about 20 minutes (10 minutes on each side). Time it so they're done around the same time as the acorn squash. I did check the internal temperature of the pork chops to make sure they reached 170 degrees, before taking them off the grill. Serve with a side salad or vegetable of your choice. Simple and tasty... hope you enjoy! :-)

Spicy Mediterranean Chicken

2010-08-30T20:40:00.000-07:00

I'm still coming off the high from Saturday's Local Affiliate Challenge! What an amazing day of camaraderie, sportsmanship, community spirit and athleticism. It was not only a blast to participate in, but amazing, motivating and inspiring to watch! As Annie said in her opening... most of why we all CrossFit is the community of amazing people that share a common passion!

I left Saturday with so much pride in everybody's accomplishments! I left feeling motivated and inspired! ... and I left feeling exhausted! (Ok... I know I'm getting a little sappy.... but WOW, what a day!) THANK you CrossFit Santa Cruz Central!!!! You're the BEST! XOXO

Recipe:

2 chicken breasts, skinless boneless

4 chicken thighs, bone in, skinless

1 yellow onion, finely chopped

1 yellow bell pepper, chopped

2 stalks celery, finely chopped

3 cloves garlic, minced

1/2 C black olives, sliced

1 can organic diced tomatoes, low sodium

1/4 C organic chicken broth, low sodium

1 T olive oil

Seasonings for chicken:

cayenne pepper

black pepper

marjoram

paprika

oregano

Heat 1 tsp. olive oil in a skillet over medium heat. Saute garlic, onion, celery and pepper for about 5 minutes. Transfer to a small dish. Add more oil to skillet. Sprinkle seasonings over the chicken. Add to skillet and brown on both sides, searing spices to chicken. (May have to cook chicken in batches). After about 5-7 minutes, remove browned chicken to a plate. Add onion/celery mixture back to pan. Add black olives, diced tomatoes, and chicken broth. Mix well! Add chicken back to pan. Cover and cook for about 30 more minutes on medium heat.

We served this with steamed zucchini and a green salad! Hope you enjoy... we did! :-)

Baked Salmon Topped with a Mushroom Vegetable Sauce

2010-08-25T19:21:00.000-07:00

I'm trying to think about food that would best prepare me for the affiliate challenge this weekend! I'm thinking about omega 3's, lean proteins, nutrient dense fruits and vegetables, water (it's been HOT this week, gotta stay hydrated), Vitamin D and ... SLEEP!

I'm also thinking about how much fun it will be for our community!

I'm excited for everyone who is participating in the challenge and wish everyone the best of luck! Here's to a great time and great camaraderie!

In the meantime.... Eat well!!! :-)

Recipe:

6 oz Salmon filet

2 tsp. olive oil

1 T dried parsley

1/2 tsp. black pepper

1/2 tsp. garlic powder

pinch sea salt

Sauce:

2 tsp. olive oil

1/4 C shallots, finely chopped

1 leak, remove greens, cut length-wise, and slice thin

1/2 red bell pepper, finely chopped

5 oz mushrooms, sliced

1/2 tsp. black pepper

1/4 C white wine

Preheat oven to 350 degrees. Season fish with seasonings (parsley, garlic, salt and pepper). Heat olive oil in a skillet. When hot, brown the salmon filet (searing the herbs to the fish). Do not cook long (just enough to sear on the seasonings), and add to a baking dish. In the same skillet, add a little more olive oil. Start by sautéing the shallots, then add the red bell peppers. Next add the mushrooms, and a little of the wine. Let the mushrooms cook down a bit, and cover with a lid. Add the leaks, black pepper and remaining wine. Mix well and pour over the fish. Bake for 10-12 minutes (until fish is done and sauce is bubbling). Serve with your desired side dishes (we chose baked sweet potatoes and sauteed kale.... a favorite in our house).

Hope you enjoy!

Grilled Chicken, Sauteed Zucchini with Mushrooms, and Avocado Salad

2010-08-24T21:29:00.000-07:00

Sometimes it's all about the sides!!! I had NO ideas for dinner tonight as my attentions were elsewhere. It was the first day back to school (and the beginning of a new era as my kids just started middle school AND high school). Anyway... dinner was the last thing on my mind. I just wanted something easy! Simply grilled chicken fit the bill... albeit a little boring. But maybe I could spruce up the side dishes, and it could look more interesting? Falsely elude that I put a lot of effort into tonight's dinner? Yea... that was the trick! Hope you enjoy. :-)

Chicken:

Season 4 chicken breasts with:

sea salt, pepper, chili pepper, garlic powder, paprika and cumin

Grill to desired doneness!

Sauteed Zucchini & Mushrooms:

2 zucchini's, sliced

9oz. sliced mushrooms

1/2 yellow onion, thinly sliced

2 tsp. olive oil

1/4 C chicken broth

Heat oil in skillet and saute onions. When onions start to caramelize, add mushrooms. Saute for about 3-5 more minutes. Add zucchini and broth. Cover and cook until zucchini is just tender (about 5-6 minutes). Season with a little fresh ground black pepper.

Avocado Salad:

1 avocado, cubed

1 C cherry tomatoes, sliced in half

1/4 sweet onion, thinly sliced

1 T balsamic vinegar

Course sea salt and fresh round black pepper.

Combine all ingredients and serve! :-)

Grilled Marinated Flank Steak with Grilled Egplant

2010-08-18T18:50:00.000-07:00

Tonight I used 3 of the Coconut Secret products in one recipe! I really love this company! If you haven't tried any... I highly recommend. I have found their products at New Leaf Markets and Whole Foods. It's a tad pricy (I wouldn't plan on buying all their products in one shopping trip). I use the coconut aminos on a fairly regular basis as a great soy sauce alternative! Just a little of this stuff goes a long way! And check out their web site, too...they have a great story to tell! http://www.coconutsecret.com/

Tonight's marinade was really tasty. I really recommend a longish marinade time as it really worked on flavoring and tenderizing the meat! Hope you enjoy!

Marinade Ingredients:

*Allow at least 2 hours for meat to marinate (overnight is best)

3 cloves garlic, crushed & minced

1/4 C olive oil

2 T coconut vinegar (or apple cider)

1/4 C Coconut Aminos (soy sauce substitute)

2 T raw coconut nectar

1/2 tsp. ground black pepper

2 T fresh parsley, finely chopped

* * * * * * *

1 1/2- 2 lbs. flank steak

Score meat across the grain with a knife. Add all marinade ingredients and flank steak in a zip lock freezer bag and let marinade for at least 2 hours or over night. Turn ingredients periodically in bag.

Remove steak from bag and season with some course sea salt and black pepper. Put on hot grill and grill for about 4-6 minutes on each side. When steak is cooked to your desired doneness, remove from heat and let sit for 10 minutes. Make sure to cover the meat with some foil to hold in all the moisture until you're ready to serve. Cut meat in thin slices across the grain and serve with your grilled eggplant! Yum!

For the eggplant, we just lightly coated the slices with some olive oil, sea salt, and ground pepper... and grilled! I think that's my absolute favorite way to eat eggplant! Simple and oh so good! Enjoy!

Black Olive & Basil Crusted Pork Chop

2010-08-17T20:46:00.000-07:00

I was really in the mood for something "breading-like". My daughter had opened a can of black olives to snack on, which put in motion an idea for the whole dinner! Scott was quick to point out that the picture does not do it much justice... he said it tasted much better than it looks! Anyway... it certainly fulfilled my craving... and made good use of the opened can of black olives!

It was crispy, flavorful, and very satisfying. Hope you enjoy! :-)

Ingredients:

4 pork chops

1/4 C black olives, finely chopped

1/4 C fresh basil, finely chopped

3/4 C almond meal

1 T dried parsley

1 T dried Italian seasoning

2 tsp. garlic powder

1 tsp. black pepper

1 tsp. sea salt (optional)

2 eggs

3 T olive oil

Preheat oven to 350 degrees. Trim pork chops of all visible fat. I pounded pork chops to about 1/2 inch thick. Sprinkle pork chops with a little sea salt and pepper. In a shallow bowl, whisk eggs. In another shallow bowl combine almond meal, parsley, Italian seasoning, olives, basil and salt and pepper. Heat oil in skillet (med/hi temp). Dip pork chop in egg and dredge in almond meal mixture. It will be a little thick and clumpy... that's okay. Try to coat all areas as best you can. Add to skillet when oil is HOT. It is really important to make sure the oil is hot before adding the pork chops, so it will really sear the crusted olive/almond meal mixture to the chops. When they are nice and brown, transfer them to a baking dish. Cover with foil and bake for an additional 10 minutes. That's the perfect amount of time to saute up a veggie side or make a salad! Enjoy! :-)

Paleo Crab Cakes

2010-08-16T20:06:00.000-07:00

Paleo appetizers are such a wonderful way to flaunt why choosing to eat paleolithic, is by no means, about flavor compromise or deprivation. It can indeed be about elegance, decadence and flavor enhancement! I took this dish to a "Paleo Appetizer Party", where there was an assortment of delicious Paleo treats to taste and devour! Yes, we ate well...

This is another recipe from Marks Daily Apple, which I followed verbatim (except I doubled the recipe and added a little ground mustard to the seasoning...but that's it!) It turned out very good, and if you're a crab cake lover, I know you'll be pleased! No one will miss the breading AT ALL!!! Enjoy! :-)

Ingredients:

1 pound crab meat, combination of lump and claw (I actually used just claw meat from TJ's refrigerated section)
2 egg yolks
1 tablespoon finely chopped shallot or onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped dill
1 teaspoon lemon zest (grated off the outside of a lemon)
1/2 teaspoon hot sauce
1/4 teaspoon paprika
1/3 cup olive oil

Bundle the crab in a thin dishtowel and give it a few hard squeezes to release moisture. You’ll probably be able to get a couple tablespoons of liquid to drip out. Whisk the egg yolks. Add the shallot, celery, dill, lemon zest, hot sauce and paprika. Gently mix this into the crab. The mixture is not going to look like it will hold together, but don’t worry.To form the crab cakes all you need is a round cookie cutter about 2 inches wide. Using a tablespoon measurement, scoop 2 generous tablespoons of crab into the cookie cutter.Press the crab down very firmly with your fingers. Gently lift the cookie cutter.Using this method, you should be able to make at least a dozen crab cakes. Cover the cakes and refrigerate for one hour or more. This helps the ingredients bind together.

Preheat your oven to 375. On the stovetop, heat the olive oil in a pan. When the oil starts to sizzle, use a spatula to slide the crab cakes into the pan. Cook about 2-3 minutes on each side until they are browned and crispy. Don’t put too many in the pan at once.Use a spatula to scoop the cakes out the pan and onto a cookie sheet. Put in the oven for another six minutes to make sure they are warmed through the middle. Garnish with dill.The most important steps in this recipe are using the cookie cutter to shape the crab cakes and refrigerating them for at least an hour before cooking. Other than that, let your regional tastes take over. Add red pepper if you like or mustard. Play around with the seasonings.