Wednesday, July 28, 2010
If you are full on Paleo Almond flour is a must have in your pantry! You can make so many things with it and its a great heart healthy and fully Paleo flour substitute. It can be pretty spendy in grocery stores Ive seen it ranging anywhere from $8.99-12.00 a lb. You can make it your self for about $4.99 a lb if you get your almonds at Costco (under 10.00 for 3 lbs) or you can find them on sale in bulk bins and stick them in your freezer for future use.
You will notice a slight difference in color if you make your own flour. The reason being when buying almond flour you typically see it with blanched almonds (blanching is boiling the almonds to remove the skins). Almond skins provide the nut with some of the nutrients it contains, so why not leave it on? It wont change the consistency or flavor of the flour it will just have some brown specks (However you can buy pre-blanched almonds if you prefer.)
Take some almonds and put them in a food processor and let it whirl for about a minute. Either lay out some parchment paper of get a big bowl and a fine meshed sifter and sift the flour don't bang the sides too much or it will force some of the bigger pieces to fall through. Put the larger pieces of almonds back into the processor and repeat these 2 steps until you have sifted through all the nuts.
You can store the flour in a airtight container in a cool place for no more than a week if you are not planning on using it before then store it in the freezer for up to a month.
Monday, July 26, 2010
I saw a similar recipe for fritters on another Crossfit website and changed it up a little. I made these to go with breakfast and they were very good. They would be really tasty with some homemade Paleo ketchup!
1 Each Sweet potato, carrot and zucchini
3 Green onions
1/4 C Cilantro
1/4 tsp each Cumin, pepper and garlic powder
2 Tbsp coconut oil
Put your veggies through the cheese grater attachment on your food processor. Squeeze out excess water, chop green onions and cilantro and add to the other veggies. Add spices and eggs and mix well. Heat a skillet really hot with about a tsp. of coconut oil per batch, I did 4 fritters per batch. Form the veggies into patties and gently put into the hot oil. Don't mess with the fritters at this point for about 4 minutes then you can turn them and cook an additional 4 minutes on the other side. Enjoy plain or with salsa!
Sunday, July 25, 2010
Thursday, July 22, 2010
Toasted pecans, strawberries and spinach you cant go wrong! This is very light salad and pretty tangy. You can add 1/2 a lemon instead of the whole thing for a more mild taste
1 C Sliced strawberries + 6 more for dressing
1/2 C Toasted pecan halves
4 C Spinach
Juice of 1 fresh lemon
2 Tbsp Oil- I used grape seed and it was very tasty!
Grind of fresh pepper
Make a dressing with your lemon, oil and strawberries and chill. Put your spinach in a bowl and toss with the dressing just before serving, top with toasted nuts and a bit of fresh pepper.
Tuesday, July 20, 2010
Agave nectar, or more accurately refined fructose agave syrup was created in the 1990's using technology devised by corn refiners to chemically convert corn starch to corn syrup, known as high fructose corn syrup, the sweetener that had done much to increase obesity, insulin resistance and increased heart disease and diabetes. The main carbohydrate in agave is starch, which, like corn starch, is chemically converted to highly refined fructose. The sugar that come from fruit is levulose. The word "fructose" is cleverly used by corn refiners to make you think it is a natural fruit sugar.
Fructose is not absorbed like other sugars. It does not go directly into the bloodstream, but instead it goes to the liver where it is converted to triglycerides and fat. "Low glycemic" makes it sound safe. It is anything but safe. High fructose corn syrup is 55% fructose. Agave "nectar" is about 70% fructose.
While refined fructose agave syrup won't spike your blood sugar levels it will deplete minerals, inflame the liver, harden the arteries, cause insulin resistance leading to diabetes, obesity and cardiovascular disease, and may be toxic for use during pregnancy.
So don't use this unnatural sweetener or "health foods" that contain it. As always read labels so that you can make informed choices about what you are putting into your body.
*Information by Dan and Talitha Butterfield
2 Lbs Pork loin trimmed of fat and cut into 1 in thick pieces or pork chops
Dijon mustard (most are clean just double check)
1/2 C Walnuts chopped finely
1/4 C Flax seed
1 Tbsp Olive oil
Mix together the walnuts and flax seed. Slather your pork in Dijon mustard and press into the walnut/flax mixture. Press it in pretty firmly so it stays in place. Heat a large skillet with olive oil, make sure it is really hot before you put the pork in ensuring a crispy crust. Cook 5 minutes on each side and test to 165 degrees with thermometer.
Sunday, July 18, 2010
Friday, July 16, 2010
So remember at the bottom of the Spanish Rice recipe how I said to make extra and you could make a totally different dinner out of it? This would be that dinner and it is delicious! I'll include both recipes on how to make it with leftovers or if you want to whip it up fresh.
1 lb Ground meat (turkey or beef)
1 28 oz Can diced tomatoes
1 Head cauliflower - "riced"
1 Can green chilies
3 tsp Chili powder
4 tsp Cumin
Salt and pepper to taste
1/2 Red onion
1/2 C Cilantro
4 Cloves garlic
4 Bell peppers
Brown your meat along with the onions, garlic and spices. Put the cauliflower in the microwave for 3 minutes covered to soften. Add the tomatoes, cauliflower and chilies to the meat mix and put into hollowed bell peppers. Bake covered with a little water in the bottom of the dish at 350 for about 1 1/2 hrs. or until the peppers are soft depending on the size.
Now if you had tacos and Spanish "rice" for dinner you can take your left over meat and mix it right in with the "rice" add a little salsa so its nice and juicy and bake as directed above.
Thursday, July 15, 2010
I couldn't help but post these pictures. I planted a garden and have been enjoying fresh produce. I went outside one day and 1/2 my radishes were gone! I camped out and this is what I saw... Apparently my Paleo lifestyle has rubbed off on Maverick he has cleaned me fresh out of several of my veggies. He must be a vegetarian cavedog!
I love Mexican food, in fact I think it just might be my favorite! I had a craving for some Spanish Rice the other day, but alas Cavemen don't eat rice... This is where the very versatile cauliflower came in to play. This Spanish "Rice" is so good and if you served it to non-Paleo eating people I don't think they would ever know its not really rice!
1 Lg Head cauliflower
1 Tbsp Olive oil
1/2 Red onion
4 Cloves garlic
1 Sm. can green chilies
1 Tbsp Cumin
2 tsp Chili powder
1 28 oz Can diced tomatoes
1/2 C Cilantro- Chopped
"Rice" your cauliflower by putting it through the grater attachment on your food processor. In a sauce pan saute your onion and garlic until the onions are soft. Add your cauliflower and cover with the lid for about 5 minutes or until your cauliflower is slightly soft but still holds its form. Add your spices, green chilies and the can of tomatoes including the juice cook for a few minutes more and add your cilantro right before serving.
(p.s. Make extra rice and taco meat you can turn it into a completely different meal- details to follow soon)
Tuesday, July 13, 2010
3-4 Tbsp Coconut oil
1/4 C Cocoa powder
1/2 C Ground nuts (Pecans and/or Almonds work well)
3/4 C Unsweetened coconut
1 Tbsp Honey
Mix all together and form onto balls. Chill or freeze to set them up a bit before serving.
Monday, July 12, 2010
2) You don’t hesitate to eat meat with your hands, sometimes rare meat, sometimes while driving or in a meeting
3) Your co-workers come by to see what you’re eating at lunch everyday – kind of like a freakshow. (Suckling pig with cauliflower-cous has been my best work lunch to date)
4) When you go to a restaurant, your order reads like a Shakespeare monologue, “side of veggies, steamed….can you hold the butter? can you remove the cheese? Can I get chicken with that? dressing on the side. oh wait, can you sub balsamic instead of the honey-mustard? Water. Yes, just water.”
5) 3 / $2 avocados!!!!!!!
6) $4 kelp noodles!!!!!!
7) Going to buy supplements/vitamins is your retail therapy. ”oooohhhh! You sell natural calm!?!”
8) Your sole purpose for owning a shot glass is for your fish oil.
9) You have a mini-meltdown if you run out of fat or protein sources. OMG, we’re out of coconut oil! we don’t have any nuts! You ate the last 3 eggs!! GAH!
10) Guacamole is your condiment of choice. For everything.
Did I miss one? Add your own primal signs to comments
* "cosmopolitian primal girl"
Saturday, July 10, 2010
Thursday, July 8, 2010
Tuesday, July 6, 2010
1/8 C Water
2 Tbsp Salsa
1/2 C Meat of your choice (I used bacon)
1/2-1 C Veggies some good combos are... Spinach and red onion or bell pepper and mushrooms
Salt and pepper
(If you really want them to be creamy like a quiche you can add 1/8 C Paleo Mayo to the mix)
Beat your eggs with the water and salsa put into greased muffin tins, it will make 6 large muffins. Sprinkle your meat and veggies over the eggs and poke down if they don't sink. Bake at 350 for 18 minutes or until the centers and solid.
Monday, July 5, 2010
Sunday, July 4, 2010
I had never had leeks before and had always wonded what they tasted like and what to do with them. With a little research I found out that they are part of the onion family and pair really well with bacon and other fatty type meats. I also found out that when useing themyou need to chop them first and soak them in a bowl of water because they harbor alot of sand in their leaves.
Saturday, July 3, 2010
1/4 C Chicken broth