Paleo Chili

Finally, I get to post! Four people in this house fighting for one computer. One book report, one heritage report, and one husband wanting to check Facebook! :)

Chili for dinner! I love chili and my family loves chili, but without beans, I've been reluctant to make it. Well, I'll tell you what... this was good!

I am so happy to have found some satisfying paleo versions of my old favorites!

Ingredients:

2 lbs. lean stew meat

1/2 C almond meal

4 tsp. olive oil

2 T Italian seasoning

1 tsp garlic powder

1 tsp onion powder

1 tsp ground pepper

1 medium yellow onion, diced

3 cloves garlic, minced

1 green bell pepper

1 yellow or red bell pepper

1/2 C red wine

15 oz. can dice tomatoes, no salt

8 oz. can tomato sauce, no salt

4 oz. can diced green chillies

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp chili powder

1/8 tsp cayenne pepper

Water

Green onions

Italian parsley

Trim fat off stew meat and cut in small bite-sized pieces. I used a zip lock bag to combine almond meal, italian seasoning, garlic powder, onion powder, and ground pepper. I added meat pieces to bag and shook until well coated. Heat 2 tsp olive oil in large pot and brown some of the meat. I browned meat in batches until all was browned, and continued to add a little olive oil as needed. Remove meat onto a separated plate as each batch is browned. When finished, deglaze pan with some of the red wine. Saute the diced onion and garlic. Add tomato sauce, diced tomatoes, and diced chilies. Add back the meat, and all other ingredients, and spices. Bring to a boil and then simmer until ready to serve. Add a little extra water if needed to get to desired consistency. Spoon into a bowl and top with some diced green onions and chopped flat-leaf italian parsley. This was meaty and thick... two things I was going for!

Hope you enjoy!

Cocao Nib Pork Chops

I got this very yummy recipe from a fellow Paleo CrossFit blogger! It is VERY delicious! I've made it a couple times already, and felt I should share this wonderful recipe and give some much deserved credit to the creator, Steve! (Check out his link, "Paleo-Zone", on the right)... Good stuff... Thanks, Steve! :)

I altered this recipe just enough to serve four!

4-4oz pork chops, trim all visible fat

2 1/2 T raw cocao nibs

2 eggs (probably could have used just one)

2 T olive oil

1/2 butternut squash, cubed

1/2 C mango (I used frozen mango pieces from TJ's)

2 T agave nectar

tsp. cinnamon

handful spinach!

Trim fat from pork chops, and pound slightly. Beat egg, and dip pork chops in egg. Sprinkle both sides with cocao nibs. Start the squash first. Heat 2 tsp olive oil and cook squash on medium temp, after about 5 minutes add agave nectar and mango, cook about 5 minutes more, sprinkle with cinnamon. I covered the squash to help the cooking process. It's done when you can pierce it with a fork. On a separate burner, heat 4 tsp. olive oil. Brown pork chops on both sides (about 3-4 minutes on each side). Steve says to keep these pork chops simple... avoid any temptations to add additional seasonings! I agree... the cocao nibs add such a wonderful nutty flavor, so perfect on their own! When the squash is done, serve on top of raw spinach (it is like pumpkin pie filling). This is another favorite recipe! I seriously wanted to lick my plate clean!

I hope you enjoy it as much as I did... and thank you Steve for this wonderful creation!

This is about a 5 block, paleo-zone meal.

Spaghetti Dinner-Paleo Style!

If there is one thing I have really missed eating Paleo... it is our pasta dinners, which use to be such a staple in our diet. This dinner was a perfect remedy, and one of my new favorites! I can honestly say this spaghetti squash dinner hit the spot!! I was so pleased... and it made a lot! YES... leftovers!

Okay... the hardest thing about putting this dinner together was cutting the darn spaghetti squash! I couldn't believe it... I CrossFit and I couldn't slice a squash in half??? So humiliating. I was about ready to get out the ax, when I decided to, reluctantly, call Scott for help. I was slightly pleased to see that it was difficult for him, too! Once cut, remove the pulp and seeds...

Bake squash on a baking sheet, rind side up, at 375 degrees for 40 minutes. When it's done, you just have to scrape it out into a bowl using a fork or spoon! It looks and acts like pasta!

I later found out that you can cook the whole squash in the oven without cutting it first! Advantage... it cuts easier! Downside... it takes longer to cook, and is super hot! You have to be really careful when cutting it open, and scraping out the HOT seeds and pulp. Also be sure to pierce several holes in it first, to let out the steam. You can also boil it for about 20 minutes to soften it up a bit. All that being said... it is sooooo worth it! I promise! :)

While the squash is cooking... make your sauce!

This was delicious. I used extra lean ground pork. It is lower in fat than lean ground beef or ground turkey... and has a great flavor!

Ingredients:

1 lb (or so) extra lean ground pork

1 8 oz. can tomato sauce, no added salt

1 14 oz. can diced tomatoes, no added salt

2 T Italian seasoning

1/2 cup red wine

1/4 to 1/2 C water (added to get to desired consistency)

3-4 cloves garlic, minced

1/2 yellow onion, chopped

1/2 cup mushrooms, sliced

fresh cracked pepper

Brown ground pork in skillet. Add garlic and onions. Add the remaining ingredients. Bring to a boil, and then simmer, uncovered, until the squash is ready.

Bon Appetit!

Yield: about 6, 1C servings.

Zone blocks: 1F, 4P, 2C ... Have a side salad to balance out blocks! It's a little low in fat, so add some sliced almonds or avocado to your salad! Enjoy...

Whole Foods Take Out!

As much as I love living in the beautiful Santa Cruz Mountains, I have had to learn to tolerate power outages from time-to-time. Okay, maybe not "time-to-time", but EVERY time it rains!!! Hence the missing posts last week! We were without power for over 24 hours and even longer for cable and telephone. But... we still had to eat, sleep, and CrossFit!

After CrossFit Thursday night, I ran into Whole Foods for dinner. I love that store... although a little pricey. They have such a great selection of ready-made-meals, and they include a list of ingredients on everything. I was still a little surprised what a challenge it was to stay within strict Paleo. I was pretty tired of poultry... so that was out of the question. I found these salmon filets! They were grilled with a citrus glaze (that did include honey... legal!). I bought a simple, plain side salad, and whola... dinner! :)

Hope you all weathered the storm well!

I have some yummy recipes planned for the week ahead!

A Small Taste of Thanksgiving... In October!

More comfort food! I bought one of those turkey breast portions (about 3 lbs). So lean and so high in protein! Rinse turkey, and pat dry. Place skin side up in a roasting pan. I loosened skin from breast and spread some italian seasoning, garlic powder, onion powder, paprika, and ground pepper under skin. I then rubbed a little olive oil (1 tsp) over turkey breast and sprinkled with more pepper and paprika. Bake for about 1 hour at 350 degrees (or until turkey reaches an internal temp. of 165). This made a surprisingly good amount for a family of four and a lunch! This worked out to be (for 4oz): 2.5 blocks fat, 3.5 blocks protein!

I got this yummy recipe from a friend of mine... and made a paleo version. Perfect with the turkey... just like Thanksgiving!

Butternut Squash & Apple Bake:

1/2 butternut squash, sliced

1 apple (any variety) chopped

1 T water

2 tsp olive oil

1 T agave syrup

cinnamon

Bake squash, apples and water for about 20 minutes at 350 degrees. Remove from oven and add olive oil, agave nectar (toss together slightly) and sprinkle with cinnamon. Bake for an additional 20 minutes. I liked this a lot! :)

I cooked this right along with with the turkey breast and they were both done around the same time! This adds about 2.5-3 blocks carbs to balance out the meal. I added some steamed zucchini as well.

Hope you enjoy this Fall meal! :)

Stock Benefits

I hope you're not too burn out on the crock pot recipes. I just HAD to make soup today. #1. I had wonderful leftover stock from yesterday's dinner and #2. It was raining cats and dogs outside, school was cancelled, and I was stuck at home. #3. Everyone knows soup is comfort food!

Paleo Chicken Soup:

I started it with the left over stock and chicken from last night's dinner. I had to add more stock... about 32 oz. low sodium chicken stock... and I added more water, too (as needed to fill the pot).

Veggies:

1 C carrots, chopped

1 1/2 C celery, diced

1 sweet potato, cubed

1 15oz can diced tomatoes, no added salt

I sauteed these next vegetable first in 1 tsp. olive oil before adding to pot:

1 red pepper, diced

1 yellow onion, diced

3 cloves garlic, minced

also add:

3 skinless boneless chicken breasts, trimmed... just put them in!

2 bay leaves

fresh ground pepper

That's it! I cooked on high for 2-3 hours (and hoped the power wouldn't go out). I then turned it on low for another 2-3 hours. I used a couple forks to shred the chicken pieces, while in the pot, before serving. Enjoy... and I hope this will give you some comfort and keep you cozy! :)

Roast Chicken in the Crock Pot

My crock pot has been working over time... and I love it! I wasn't sure how this was going to turn out. I've never done a whole chicken in the crock pot! I'm happy to say, it was post worthy... and a family hit!

Ingredients:

1 whole chicken, gizzards etc. removed

1/2 butternut squash, cubed (about 3 cups)

carrots, sliced thick (about 1 cup)

celery, sliced with some of the greens included! (about 1 1/2 cups)

5-6 garlic cloves, left whole

1 sweet yellow onion, sliced thick

dried thyme leaves

ground pepper

paprika

1 bay leaf

Clean chicken, pat dry and add to crock pot. Add all other ingredients and nestle around chicken. Sprinkle thyme leaves, ground pepper and paprika over chicken. Cook on high for 2-3 hours, and then turn down to low for another 2-3 hours. It makes it's own wonderful juice! No need to add liquid. When you're ready to eat, carefully remove chicken from pot (if you can)... It may just fall apart. Serve chicken pieces along side stewed vegetables, and top with some juice from the pot!

I'm actually going to use the leftover juice for another soup! 'Tis the season, and there's a storm coming in...

3 oz chicken with about 1 1/2 cup stewed veggies is about a 3 block paleo meal. I removed the skin on mine, to keep it lean. Hope you enjoy & stay warm and dry!

Good Find!

I came across this treat at New Leaf last night! I was actually there for chard, and just wanted to peruse the ice cream isle... just for kicks! I found heaven on a stick!!!! And.... Paleo! IF you like coconut... and IF you like chocolate... and IF you have a sweet tooth.... try these!! Highly recommend! :)

So, they are Paleo (which is so cool)... BUT here are the zone bocks: 3 blocks fat, negligible protein, and 1.5 blocks carbs. So... not very well balanced. Sorry about that, zoners!

Seriously though, a great Paleo dessert when decadence calls! Enjoy...

And Have a great weekend!!! :)

Beef & Butternut Squash Soup

Here's another crock pot recipe! I forgot just how much I LOVE my crock pot!

Ingredients:

1 1/2 lbs. lean ground beef

1 tsp. olive oil

1/2 sweet yellow onion, diced

4 cloves garlic, minced

2 celery stalks, chopped

1 14 oz can diced tomatoes, no added salt

32 oz. low sodium beef stock

4 C water

2 tsp. cumin

4 C (about 1/2) butternut squash, cubed

4 C chard (about 1 head), chopped

Fresh ground pepper

In a skillet, brown lean ground beef. Drain fat, and add to crock pot. Saute onions and garlic in skillet with 1 tsp. olive oil, until onions are transparent, and add to crock pot. Add all other ingredients to crock pot (except chard!). Cook on high for 2-3 hours, or low for 5-6 hours. About 10 minutes before serving add the chard. Top with some fresh ground pepper. This makes about 10-8 oz. servings. Each serving is about: 3 blocks fat, 2.5 blocks protein, and 3.5 blocks carbs. Enjoy!

Coconut Curry Chicken

I didn't really have a plan for dinner.... Eeeek. I just knew I had to do something with chicken. So I surveyed my pantry and came up with this! It was spicy, creamy and pretty yummy! Hope you enjoy!

I used about about 4 skinless, boneless chicken breasts. I pounded slightly. (they were not large breasts to begin with... maybe only 3-4 oz each).

1/4 C almond meal

1/4 C coconut, unsweetened, finely ground

1 T curry powder

1 tsp. ground pepper

1 tsp. garlic powder

1 tsp. paprika

1/2 tsp. ground ginger

1/2 tsp. ground dry mustard

4 tsp. olive oil

1/2 sweet yellow onion, sliced

1/4 C chicken broth (low sodium)

2 oz. LF coconut milk

1 bag broccoli slaw

Combine all dry ingredients in a shallow dish. Rinse chicken and pound slightly. Dredge chicken in dry ingredients (save leftover dry ingredients). Heat 3 T olive oil in non-stick fry pan, and brown chicken breasts (about 3-4 minutes on each side), then transfer chicken to baking pan. In frying pan, add onion and sauté. Add chicken broth to onions and continue to saute and deglaze pan. Add remainder of the dry ingredients (whatever is left), and coconut milk. Stir ingredients at lower heat until mixture is creamy and starts to thicken. Then poor over chicken breasts and bake in oven at 350 degrees, covered, for about 15 minutes. I served it on a bed of broccoli slaw, sautéed in 1 tsp. olive oil.

I thought the fat was going to be a little high on this meal, but when I calculated it out, it ended up not being too bad at all!!! This meal was only 3 1/2 blocks!