Eating Endeavors

Slow Cooker Chicken Cacciatore

2011-12-06T08:50:00.000-08:00

The fixins':
1 lb. chicken, cut into bite-sized pieces
2 15 oz. cans of diced tomatoes (no salt added)
1 8oz. can of tomato sauce (no salt added)
1 medium onion, chopped
3 garlic cloves, minced
1 c. mushrooms, sliced
2 tsp. oregano
1 tsp. basil
freshly ground pepper to taste
spaghetti squash

In crock pot, add onions and mushrooms. Place uncooked chicken on top. Add the rest of the ingredients (except spaghetti squash).

About 20 minutes before you want to eat, take a knife and stab the spaghetti squash repetitively on all sides. Microwave on high for around 12 minutes (6 minutes, turn, 6 minutes). You want the skin of the squash to be sort of squishy to the touch. Once fully cooked, halve the squash and use a fork to extract the "noodles". Serve the chicken dish on top of squash. Check out this entry on alternatives for cooking a spaghetti squash

Cumin Olive Beef Stew

2011-10-23T11:10:00.000-07:00

Cumin Olive Beef Stew
1 Tbsp. dried Thyme
1/2 tsp. freshly ground pepper
3 lbs. beef stew meat, in 1-inch cubes
1/4 c. olive oil
1 c. red wine
1 1/2 c. beef stock
1 can (16 oz.) crushed tomatoes
2 Tbsp. ground cumin
1 tsp. chili powder
1 bay leaf
1 medium white onion, sliced
6 garlic cloves, chopped
1/2 c. chopped Italian parsley
1 1/2 c. green Sicilian olives

Preheat oven to 350 degrees.
Stir the thyme and pepper together in a bowl. Turn the meat cubes over in the spices to coat them.
Heat the olive oil in a large pot over medium heat. Add beef cubes; brown. Once all are cooked, remove from oil and set on a paper towel.
Discard excess oil, do not wash. Place wine, beef stock, and tomatoes in pot. Bring to a boil over medium heat, stirring and scraping the bottom of the pot. Add meat to pot, cumin, chili powder, & bay leaf.
Cover pot and place in oven for 1 hour, stirring occasionally.
After the stew has been in the oven for one hour, add onions. Cook uncovered for 15 minutes. Add garlic, parsley, and olives.
Continue to cook uncovered until stew thickens to your liking- probably 15 to 30 minutes.

I had this stew at my sister's house last week and it was by far the best stew I've ever had. The recipe comes from a cook book (which unfortunately, I do not have the name of). I modified it slightly to make it more paleo, but it mostly is not my recipe. Enjoy!

Italian Fried Broccoli

2011-10-16T09:16:00.000-07:00

This was a wonderful accident! Sick of steamed broccoli, I decided to try and fry it, similar to how you cook asparagus and it was amazing.

Italian Fried Broccoli

1 head of Broccoli, cut into bite-sized pieces
2 Tbsp. Olive Oil
2 Roma Tomatoes, diced
2 Tbsp. Kalamata Olives, diced
2 Tbsp. Water
Freshly ground pepper to taste
Italian seasoning to taste

In a small frying pan, heat up oil. Place broccoli, tomatoes, and olives in pan. Fry on medium heat for 3 minutes. Add water and seasonings to taste. Cover for about 5 minutes or until broccoli is tender. Remove lid and turn up the heat to a medium-high heat. Fry for 5 more minutes stirring frequently. Makes a great side dish. Yields: 2 servings.

Apple Carrot Flax Muffins

2011-10-16T09:08:00.000-07:00

Many years ago I stumbled across this recipe on a bag of Bob's Red Mill Ground Flaxseed Meal. While his recipe doesn't fit in with a Paleo lifestyle, my version does (or mostly does).

Apple Carrot Flax Muffins
2 c. Almond Flour
3/4 c. ground Flaxseed Meal
3 Tbsp. Agave Nectar
2 tsp. Baking Soda
1 tsp. Baking Powder
a pinch of Salt
2 tsp. Cinnamon
1 1/2 c. Carrots, shredded
2 Apples, peeled and shredded
1 c. Raisins
1 c. Chopped Nuts (I used Pecans)
3/4 c. Almond Milk
2 Eggs, beaten
1 tsp. Vanilla

Preheat oven to 350 degrees. In a large bowl, mix together almond flour, flaxseed meal, agave, baking soda, baking powder, cinnamon, and salt. Stir in carrots, apples, raisins, and nuts. In a large electronic mixing bowl, combine almond milk, eggs, vanilla and mix. Add the dry ingredients to the wet. Mix until moistened, but be careful not to overmix. Fill greased or lined muffin cups with batter. Bake for 15-20 minutes or until you can cut through one and the inside is mostly cooked. The inside of the muffins will be slightly gooey. Store in the refrigerator.

Chicken Breasts with Leeks

2011-10-10T21:03:00.000-07:00

I've been eyeing a recipe involving leeks for about two years now. I figured it was time to try it. It was my latest brave thing. I thought it turned out pretty good. My husband it turns out is not a big leek fan. :)

Chicken Breasts with Leeks
2 chicken breasts
1 tsp paprika
1 tsp chili powder
1 Tbsp freshly ground pepper
1 garlic clove, minced
Oil of choice
1 bundle of leeks
1/4 c. chicken broth

In a large frying pan, put in a couple tablespoons of oil. Cover chicken breasts with seasonings; place in frying pan. Cover and cook for roughly 5 minutes over medium heat. Add leeks to frying pan along with chicken broth. Continue to cook on low-medium heat covered for roughly 15 minutes until chicken is cooked all the way through and broth turns into a sauce on the bottom of the pan.

Paleo in the News

2011-05-17T12:32:00.001-07:00

I just ran across this article crediting the tennis pro's recent winning streak to his following of the paleo diet.

Paleo Beef Stew

2010-11-14T17:09:00.000-08:00

So the potatoes don't exactly make this a purest's recipe, but it is close enough. Feel free to leave them out. I am interested in anyone comes up with anything to substitute them with.

Paleo Beef Stew
1 lb. beef stew meat (browned)
1 (16 oz) can of tomato sauce
6 carrots, sliced
1 onion, cut into big-ish slices
2 potatoes, cubed
a splash of worchestershire sauce
a splash of hot sauce
1 garlic clove
1-3 c. of water (more if going in crockpot)
freshly ground pepper to taste
2 bay leaves

Cook one of two ways:
1) Put in a shallow pan (9x 13") and bake in an oven at 350 degrees for 3 hours. Cover with tin foil while baking.

2) Put in a crockpot and cook either on low for 8 hours OR high for 4 hours.

Spicy Vegetable Beef Soup!

2010-11-14T17:05:00.000-08:00

This is a tomato-based soup that we made last week. Sorry I don't have a picture of it. It was pretty awesome, though!

Spicy Vegetable Beef Soup
3.5 c. V8 Hot & Spicy (or Tomato sauce)
2 c. sliced mushrooms
2 bags of frozen soup veggies (mine was carrots, onion, cauliflower & brocolli)
1 lb. beef stew meat, browned and cut into bite-sized pieces
1 zucchini, sliced
1 c. water
Freshly ground pepper to taste
1 bay leaf
1 basil leaf torn up
hot sauce (optional)

This is so easy to make! We cut up everything and threw it all in a stockpot together. Let simmer for around an hour. Delicious!

Caveman Flour: Is that high-altitude?

2010-10-19T10:02:00.000-07:00

I was reading NPR this morning and stumbled across this interesting article about discovering caveman flour. They claim that our paleolithic ancestors did eat starches such as ground up cattail roots that were most likely cooked. The article is based off of archeological evidence found in three different sites across the globe.

Holy Canola!

2010-09-30T06:22:00.000-07:00

A couple of month's ago I had a blog post about cooking oils. By far, one of the most popular comments I get for my blog is over my choice to use Canola oil in my recipes. I did this because of after reading The Paleo Diet for Weight Loss by Loren Cordain, he advocates for Canola oil consumption. This morning, I was reading an interview with Dr. Cordain about his upcoming Paleo Diet cookbook. He has now changed his stance on Canola and no longer advocates for the use of it. He now recommends using coconut and coconut oils based off of the most recent scientific evidence.

So all of this has got me thinking yet again, how do you know what is the best oil to use in your kitchen? Thoughts?

On the menu for this evening...

2010-09-28T08:38:00.000-07:00

Chicken Curry: It's what's for dinner. :) I am going to make this recipe again tonight for dinner. This time I am going to follow Sara's suggestions at the bottom of the page for making the califlower rice turn out better.

Paleo Pregnancy

2010-09-24T08:29:00.000-07:00

Something I've long wondered about is if paleo dieting is possible for pregnant & nursing women; as well as, for small children. Not being a physician (or a mother) (or a small child for that matter), I was uncertain of this. I stumbled across this blog post by Dr. Cordain about protein consumption while pregnant.

Leggo My Eggoplant!

2010-09-20T16:38:00.000-07:00

Here's a new recipe I created tonight for dinner. My mom had told me that she tried this a while ago with regular flour and it got me thinking: can it be done with almond flour? Yes, yes it can.

"Nut" Fried Eggplant
1 eggplant, sliced into 1/4-1/2 inch discs
2 omega-3 enriched eggs, beaten
2 Tbsp. Chef's Shake (Italian seasoning)
2 c. almond flour
1-2 Tbsp. olive oil

Preheat oven to 425 degrees. In a small bowl (large enough to dredge the eggplant in), add eggs and beat. In another small bowl, add almond flour, and Chef's Shake; mix.

On an edged cookie sheet, spread out olive oil with a brush. Dredge the eggplant in the egg then in the almond flour mixture. Place on oiled cookie sheet. Bake for 15 minutes, flip, and bake for an additional 15 minutes.

Serve with marinara sauce and artichokes to start.

I CAN do it!

2010-09-06T11:12:00.000-07:00

I turned into an 80 year old woman today, folks. Okay, well maybe not literally. I learned how to can today and I might have a slight obsession with Ball jars now. There is something about all the gadgets and the rewarding "pop" of the can sealing for the first time. There is also something to hanging out in my parents non-air conditioned house while it is 90 degrees outside and running the stove for the past 10 hours. I'm a little warm right now and I may be suffering from heat exhaustion.

My school had a fundraiser this year where they sold peaches and other produce. I decided to buy some (anything for the kids, right?) and try canning. My Mom is a master food preserver through the county extension office. Somehow this knowledge never quite landed in my lap. I grew up amidst all the rings, lids, lifters, stockpots, and pressure cookers, but my sentiment towards it all always fell towards apathy. I decided my brave thing for the week would be to can the hell out of some fresh, locally grown produce. That's right, I kicked canning ass. Hearing this story on NPR this week sealed the deal for me (pun intended).

Now, I know that in order to preserve something, you need to use either sugar or vinegar. Neither of which is exactly paleo, so I guess just look the other way on this. :) The Victoria Sauce that I made is definitely bad for you, but the Chili Sauce is decent.

It is super important when canning to use a recipe that has been tested and published. Because canning is more or less a science experiment, you want to make sure that the acidity levels are not one that would grow something terrible like botulism. For this reason, don't make up your own recipe and try to can it.

Victoria Sauce
My parents have rhubarb that grows in their backyard. I found this recipe in the Ball Blue Canning Book and decided to try it out. Most years it seems like their rhubarb goes to waste except for a few stalks that always find their way into a pie. This sauce is extremely sweet. I tried it today with my porkchops and it was pretty good. I think it would be really good on top of a pancake or maybe stirred into some applesauce.

2 quarts chopped rhubarb (about 12 stalks)
1 1/2 c. chopped raisins
1/2 c. chopped onion
3 1/2 c. brown sugar
1/2 c. vinegar
1 tsp. allspice
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt

Combine rhubarb, raisins, onion, sugar, and vinegar in a large saucepot. Cook until thick, about 25 minutes. As mixture thickens, stir frequently to prevent sticking. Add spices; cook 5 minutes longer. Ladle hot sauce into sterilized, hot jars, leaving 1/4 inch headspace. Adjust with sterilized two piece caps. Process in a hot water bath for 15 minutes. Since I'm canning at altitude in Colorado, I did a 25 minute hot water bath.

Chili Sauce
This recipe is something my grandmother used to always make. In my family, we pronounce this chill-a sauce. Why? I don't know, but we do, so you better too. This is a spice-rich salsa that ends up tasting sweet. I always grew up eating this on top of porkchops (and so did my mother). I bet it would be a great accompaniment to any meat really though.

4 qts. peeled, cored, chopped red-ripe tomatoes (about 24 large)
2 c. chopped onions
1 1/2 to 2 c. chopped sweet green peppers
1 1/2 c. sugar
1 Tbsp. salt
1 Tbsp. celery seed
1 tsp. allspice
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. ginger
1 to 1 1/2 c. vinegar

Combine all ingredients. Bring to a boil; simmer until thick as desired (about 1 to 2 hours). Stir frequently to prevent sticking. Pour hot sauce into hot, sterilized jars, leaving 1/4 inch headspace. Wipe jar rims. Adjust lids and process. Process in a hot water bath.

Dusting off the Archives

2010-09-01T08:00:00.000-07:00

Here are some links to my favorite recipes. I am so in love with this quiche recipe. I've tried it using different meats and veggies and it is still delicious as ever.

Need a good paleo dessert? I don't have the pictures up yet, but the raspberry bars are to die for.

Here is a GREAT quick and easy tomato cucumber salad. It packs well for lunches, works as a great summer side dish, and is maybe the easiest thing you'll ever make. :)

Happy Hump Day Bloggers!

Flashbacks

2010-08-30T13:27:00.000-07:00

Let's take a trip back in time folks. To a simpler time, when I wasn't living in my parents' basement awaiting to sell one house and buy another. To a time when I had my own kitchen. To a time where I actually posted on this blog. :)

I thought I'd do a little rehatch post today with a few of my favorite things. Who wants a dusty blog archive anyways?

Frozen grapes are still my favorite snack/dessert. Especially with the hot summer we've been having, there are few things more refreshing than nature's popsicle.

Tonight for dinner, I am making my parents and my hubby spaghetti squash (which I am making in the microwave so my house doesn't heat up) and homemade meatballs. This is so good, it almost feels like you're cheating.

Disgusting...

2010-08-30T13:16:00.000-07:00

I stumbled across this while checking my email today. I can't get over it. It's amazing how many items on this list are not actually food and don't have any nutritional value to speak of.

I swear I will start posting again soon!

All Apologies

2010-08-17T06:05:00.000-07:00

I really have to apologize for not posting more in the past recent weeks, blogosphere. I recently moved across the state (more specifically into my parents' basement until our house sells). To say it's been a bit of a challenge moving, starting a new job, living with my parents, buying and selling a home, and beginning my final semester of graduate school is quite an understatement. So please, bear with me, as I figure out my life (and sanity). I will continue to post sporadically for the next few weeks (or possibly months). I need to find a house, move in, and get a little more situated at work before I can go back to daily posting. :)

30 second salad dressing

2010-08-11T11:22:00.000-07:00

Seriously.

In the mornings before work, I am constantly in a scramble. I try to make my lunch and breakfast at the same time (and sometimes dinner). My kitchen is a zoo. After feeding the elephants and penguins (sorry lame joke), I make a quick salad. My dilemna with paleo eating has always been salad dressing. What are you to do when you are trying to cut back on sugars and sodium, along with carbs and dairy? The solution: a simple lemon.

On top of your salad, grind a bunch (and I mean more than you think you will like) freshly ground pepper. Then, drizzle on some olive oil (I probably add 1/4-1/2 Tbsp.). Then I cut a lemon wedge and throw it in my tupperware with the salad. Come lunch time, I squeeze the lemon on the salad, stir it on up, and eat! The same method also works great with lime, orange, and if you are brave, grapefruit.

Cookie Monster

2010-08-06T19:41:00.000-07:00

COoooOOOOkkkkkiEeeeeeessssSSSS!!

I need cookies! I found these here. I did not have Yacon Syrup (sounds like you tap a pig for syrup), so I substituted for Molasses.

Molasses Cookies

1 1/2 c. almond flour

a pinch of salt

1/4 teaspoon baking soda

1 tsp. ginger

1/2 tsp. cinnamon

1/4 c. molasses

1/4 c. canola (or preferred oil)

Preheat oven to 350 degrees. Mix dry ingredients together. Mix wet ingredients together. Add wet to dry. Roll into balls and place on a lined (either baking paper or foil) cookie sheet. Makes 12 cookies. Cook for 8 minutes.

As we all know, not every recipe turns out the way we wanted it to. Sadly, this is an example of such a sad fate. My inner cookie monster is not satisfied. These turned out not sweet, and if anything, (strangely) salty. I would definitely add somewhere around 1/4 c. of agave to these to sweeten them up. I wonder if the mysterious Yacon Syrup made Elana's recipe sweeter...

Radical Raspberry Bars!

2010-08-05T10:34:00.000-07:00

So this recipe has exchanged hands quite a bit. Let's track it thus far. You-->Me -->My Mom-->Elana's Pantry Cook Book -->Joy of Cooking -->Probably an old dead woman who had a knack for making delicious desserts.

Raspberry Bars

Crust
3 c. almond flour
1/4 c. canola or coconut oil
1 Tbsp. Vanilla
a pinch of salt

Topping
1-2 c. almond flour
1/2 tsp. cinnamon
1/4 c. canola or coconut oil
2 Tbsp. agve
1 egg, whisked
1 c. sliced almonds
a pinch of salt

Filling
1 c. (or small jar) raspberry fruit spread

Preheat oven to 350 degrees. Grease a 9x13 inch pan with oil and sprinkle almond flour into it. In a food processor, blend all ingredients to make the crust. Place dough in baking dish, press down and shape to form the bottom of the pan. Bake until lightly golden, around 12 to 15 minutes.

Topping: in a bowl, combine all ingredients except sliced almonds and mix. Fold in the sliced almonds last. When the crust is done baking, spread the raspberry spread across it, and top evenly with topping mixture. Bake for an additional 15 to 20 minutes. Let cool. Serve as bars. This makes a great dessert or breakfast!

Zucchini Cravings...

2010-08-03T12:33:00.000-07:00

Finally: a fried food for cavemen! Last summer, we grew two zucchini plants in our garden. After realizing that was about 1 ½ too many zucchini plants, we decided to go without basketfuls of bicep-sized zucchini.

Hands down, zucchini is my favorite vegetable. My husband Marcus, on the other hand, is not such a fan. Last summer, one of the only ways we could eat all of the unending amounts of zucchini was to fry it. Obviously, the bread crumb method is unhealthy and not in our diet. So what is? Here was my paleo challenge for the week.

Healthy Fried Zucchini

1 zucchini, sliced into coins

½ c. sliced almonds

½-1 c. almond flour

1 egg, whisked

freshly ground pepper to taste

Italian seasoning to taste

Extra virgin olive oil

In a medium-sized frying pan, heat 1-2 Tbsp. of olive oil. While oil is heating, in a small bowl, crack the egg and whisk. In food processor, add almonds, flour, pepper, and Italian seasoning. Chop. Add contents to a separate bowl. With a fork, stab a zucchini coin, dip in the egg and dredge in the almond flour mixture. Add to frying pan. Repeat until all zucchini are “breaded” and in the pan. Flip the zucchini coins after a few minutes (once they turn golden brown). Once both sides are cooked, eat. Preferably eat a lot of them. Preferably buy multiple zucchinis and inhale these.

We ate our delicious zucchini with some broiled Lemon Herb Halibut. To get our kickin’ (or perhaps floppin’ or swimmin’) Halibut, try the following:

Lemon Herb Halibut

Ingredients:

1-2 Halibut fillets or steak

2 Tbsp. olive oil

¼ tsp. of thyme, basil, parsley

lemon wedges

In a shallow baking dish with sides, lightly brush with olive oil. Brush on 1 Tbsp. olive oil. Place in a broiler in high, 3-4 inches from the heating element for 6 minutes. Remove from oven. Rebrush with 1 Tbsp. olive oil, thyme, basil, and parsley. Return to broiler. Rebaste as needed so it does not try. Check periodically for a fish to be done (should be a firm texture and flake with a fork). Serve with fresh parsley minced on top and a slice of lemon. The crispy texture of this was INCREDIBLE. This is by far the best meal we make with fish. Enjoy!

Is it cold out? Because it sure is Chili here!

2010-07-22T16:24:00.000-07:00

I am leaving tomorrow evening for an epic road trip of sorts. We are going to California to backpack through several National Parks and spend some time on the beach. In preparation for the trip (and also our newly found budget) I decided to try to make primal chili (aka beanless chili) for the trip. My plan is to freeze the Chili tonight, stick it in the cooler, and eat it Saturday night around a beautiful campfire.

I'm told that traditional chili did not include beans. I've got to be honest on this one, I don't miss them or the corn at all (I prefer traditional chili with corn). As my husband said "I'm sort of obsessed with this chili!" I hope you will be too.

Paleo Chili
2 lbs. ground meat (I used 1 lb. ground turkey and 1 lb. ground turkey italian sausage), browned and drained
2 (15 oz) cans of diced tomatoes (no good stuff; no salt added)
1 (30 oz.) can tomato puree
1 jalapeno pepper, finely diced
1 red onion, diced
2 bell peppers, diced
1 portabello mushroom cap, cut into bite-sized pieces (you want them moderately chunky still)
1 c. water (optional)
1 tsp. cumin
1 tsp. paprika
1 tsp. cinnamon (optional)
1 heaping Tbsp. almond butter (optional, but so delicious)
1 Tbsp. molasses (optional, but again, delicious)
1 tsp. black pepper
a pinch of salt
1 tsp. crushed red pepper

Combine all ingredients in a large pot and cook on a low temperature on your stove top until you are satisfied with the flavor combination. OR, if you are like me and cooking your Chili in July (because that makes so much sense) cook in your crock pot. High for 4 hours or low for 6-8 hours.

Ask and You Shall Receive!

2010-07-20T08:47:00.000-07:00

Wouldn't you know it? A financial website that emails me their newsletters emailed today about a grocery planning website designed to do comparison shopping! Amazing. It's amazing how in tune the universe can be with you sometimes...

Anyways, here the link to the cool website. It comparison shops for only the items you like to eat between your favorite grocery stores, allows you to plan your meals, browse their meals, edit the recipes (to turn paleo), and print off your grocery list (or email to your phone).

Could this be any more user friendly?

Grocery Woes

2010-07-19T10:27:00.000-07:00

My husband was accepted into graduate school for the fall. I am currently in graduate school and teaching full time. We recently sat down and tried to create a budget for next year. To say we will be broke would the understatement of the century. With two graduate schools worth of student fees, books, tuition, and a single teacher's salary, things will be tight. We averaged several months of grocery bills. It is shocking how much more we spent on groceries once we started eating healthy.

Changing my eating habits is a non-negotiable for me. I'd rather work at a coffee shop on the weekends than jeopardize my health by eating ramen 3 days a week.

Pre-paleo eating, we would spend about $400 a month on groceries. Our household consists of just my husband and myself. Now, eating a healthy diet, our bill is somewhere around $600/month. What are we supposed to do? We are trying to cut corners, get rid of the frivolous, not the broccoli. The first month that I switched to paleo, we spent a shocking $880 on groceries for two people!

A couple solutions for those of you out there trying to make eating healthy on a budget work:

Ebates- I love this website. Virtually all online shopping I do, I check on ebates for the company first and compare prices. I just got $2 back on a sleeping bag I ordered. I got $.75 on a bag of almond flour. It's not much, but it adds up. To date, I've gotten almost $30 back from this website.

Grocery Saving Tips- I just discovered this website. The link I posted here takes you specifically to the produce section (I didn't think anyone reading this cared about how to save money when buying loaves of bread).

23 Ways to Save on Groceries- I think a little preparation and planning goes far when it comes to grocery shopping. Go with a list. Go with a menu. Stick to it. Discipline. Wax on Wax off Danielson.

I would LOVE suggestions for how you make healthy eating affordable, because I desperately need them. I know how messed up our society is that it is actually cheaper to eat processed food. I live in Colorado and starting a garden or building a greenhouse is out of the question come September where I live. Next summer. :) I need a solution for now.

Sweet Honey Lemon Dressing

2010-07-19T09:58:00.000-07:00

Sorry I forgot to take a picture of this bomb salad dressing (that's right, I said bomb). I think I am having withdrawals from teenagers because I am starting to speak like them to fill the void in my heart. :) I don't miss them enough to give up my summer.

We ate this dressing on a salad with some grilled salmon and it was absolutely delicious!

Sweet Honey Lemon Dressing
2 Tbsp. olive oil
1 lemon, squeezed
1/2 tsp. dill weed
freshly ground pepper to taste
1/4 tsp. oregano
1/4 tsp. basil
1-2 Tbsp. honey

Shake it like a polaroid picture. Shake it like a salt shaker. You get the idea: shake the ingredients together. Pour on top of salad. Lick your salad bowl clean. :)

Cucumber Thai Salad

2010-07-16T17:04:00.000-07:00

Note: While this is referred to as a salad, it is not lettuce based and makes a great main course!

My brother and sister-in-law are great cooks. They lived abroad in Australia for a few years and while they were there, they discovered some amazing recipes. This recipe is one that my brother makes that I turned paleo. It is traditionally served over rice noodles and with bean sprouts, so it has been adapted. It is important to note the high sodium content in the meal. I have severely cut back on soy sauce and fish sauce, but still, the salt is there for sure. I would love and greatly welcome comments to make this dish with less sodium. This is great for summer. We sat on the porch and inhaled this. Delightful!

Cucumber Thai Salad
2 lbs. sirloin, strip-loin, or tenderloin steak
2 Tbsp. fish sauce (1 T. for marinade, 1 T. for dressing)
5 Tbsp. lime juice (2 T. for marinade, 3 T. for dressing)
3 Lebanese cucumbers (I used English b/c I couldn't find Lebanese), sliced
6 green onions
5 oz. water chestnuts, sliced
1 c. loosely packed mint, finely chopped
9 oz. cherry tomatoes, halved
1/2 c. loosely packed coriander leaves (I had difficulty finding this, so I used 1 tsp. dried spice in the dressing. Turns out I am just a moron. See comments.)
1/4 c. sweet chili sauce (for dressing)
1/2 Tbsp. soy sauce (for dressing)
3 large garlic cloves, minced (for dressing)
1 finely chopped chili or jalapeno (for dressing)

1. Combine beef with 1 T. fish sauce and 2 T. lime juice in tupperware container. Marinate in the fridge. If you need more liquid to cover the meat, add a 1/4 c. water to the mixture. Refrigerate for 30 minutes.
2. Drain beef; discard liquid. Cook beef until browned on each side (we grilled ours). Slice thinly.
3. Make dressing. Combine all ingredients in a large bowl, including sauce and meat. Toss and serve.

Paleo Challenge #2: Grandma's Peach Cobbler

2010-07-13T19:16:00.000-07:00

After reading Elana's post about peach crisp this week, I was inspired to make my maternal grandmother's peach cobbler. I don't know if I do the original recipe justice in my description, but there are few things more beautiful on this earth than a scoop of her peach cobbler and a big scoop of ice cream. I was incredibly nervous about this recipe. What if my mother disowns me because I ruined Grandma's peach cobbler? Well good news, Mom, I didn't. :) I wouldn't say it's the same, but I would say it's damn good. So here's my second paleo challenge:

Grandma's Peach Cobbler
3 c. fresh peaches, peeled and sliced
1 Tbsp agave
3 Tbsp. arrowroot powder
1/2 tsp. cinnamon

Preheat oven to 400 degrees. Make all ingredients together in a casserole dish. Top with shortcake:

Shortcake:
1 c. almond flour
a pinch of salt
1/4 c. canola oil
2 tsp. baking powder
1 Tbsp. agave

Mix together the shortcake ingredients in a small bowl using a pastry blender. Mix until the entire mixture is moist. Plop on top of the fruit in the bowl and press the dough flat across the top of the fruit mixture. Dough should make a crust across the top of the cobbler. Bake for 15-20 minutes or until it turns golden brown. Serve with coconut ice cream.

Ahhhh! Mazing Salad

2010-07-11T10:49:00.000-07:00

Seen here with chicken and raspberry vinaigrette dressing

With the heat of summer, it is so nice to have a lovely little salad. There is nothing cooler and more refreshing (well maybe a margarita). This was so simple to make and absolutely delectable.

Granny's Apple Grape Salad
1/4 Granny Smith apple, diced
1/4 c. red grapes, sliced
1 Tbsp. walnuts, ground up
2 tsp. diced green onion
salad greens

Place all ingredients in with greens. We served ours with grilled chicken as well. The chicken was simply spiced with freshly ground pepper.

Radical Raspberry Vinaigrette Salad Dressing
1/4 c. fresh or frozen raspberries
3 Tbsp. apple cider vinegar
3 Tbsp. olive oil
1 tsp. dry mustard
1 tsp. pepper
1 Tbsp. lemon juice

Combine all ingredients in blender and blend away! Serve on top of salad. Recipes yield 2 large salads.

Tree Hugger

2010-07-10T15:01:00.000-07:00

“God has cared for these trees, saved them from drought, disease, avalanches, and a thousand tempests and floods. But he cannot save them from fools.”

“In every walk with nature one receives far more than he seeks.”

-John Muir-

I have recently been working my way through Ken Burns' The National Parks: America's Best Idea. After watching the first two episodes I have an almost schoolgirl crush on John Muir.

John Muir- I'm sure you can see why I'm smitten. :)

Jesting aside. I'm in awe of his philosophies on nature, spirituality, and preservation. If you are like I was three years ago, you may have never heard of Muir. John Muir is largely responsible for preserving many of America's National Parks. In particular, he was extremely fond of the Yosemite Valley in California, where he lived and worked for many years. He believed that he could find spirituality within the nature surrounding him. I think no matter what your creed, there is great wisdom in this. I grew up not far from Rocky Mountain National Park and being a Colorado native, I've spent countless hours of my life in the woods. This isn't a blog about my religious beliefs, but rather getting out into the woods, or the desert, or the lakes, rivers, streams- anything. Go out to your sidewalk and stare at the tree. Or, be like Muir and go out and have a conversation with the tree.

Since adopting a more primal diet, I can't help but apply some of his natural philosophies to all parts of life. “God has cared for these trees, saved them from drought, disease, avalanches, and a thousand tempests and floods. But he cannot save them from fools”.

Similarly, hasn't God cared for man through drought, disease, avalanches, and a thousand tempests and floods? Can he save man from fools? Man in fools. Fools who use chemicals rather than spices. Fools who put in unnecessary sweeteners and salts. Fools who play video games till their death. Fools that remain stagnant. Fools that only eat "food".

Why not go natural? Be like the trees. Live. Be content. Be strong. Like John Muir, find your Yosemite.

"There must be a place for human beings to rest their souls. Food and drink is not enough." -John Muir

Did you say awesome fajita salad?

2010-07-08T16:21:00.000-07:00

Yes. Yes, I did. Here's a pretty amazing meal.

For starters:

Paleo Homemade Chips
The inspiration for this recipe came from here. Here's our spin on it:

Preheat oven to 325 degrees.

In a mixer, combine:
2 c. almond flour
2 egg whites
1 tsp: onion powder, garlic powder
1/2 tsp: sea salt, cumin, chili powder, paprika

Next, get out two sheets of parchment paper (we used tin foil sprayed with cooking oil because we don't have parchment paper). Place the dough between the two sheets. Roll the dough with a rolling pin into an extremely thin consistency (remember, you are making tortilla chips). Cut into chip-size pieces using a pizza cutter. Place in preheated oven for about 10 minutes or until golden brown.

Barb's Ribbon-Winning Salsa Fresca
That's right folks. My mom won a ribbon at our county fair several years ago for her salsa. Who knew that in the 21st century you could still win a ribbon at the fair? Sorry, Mom, but I'm posting your recipe to the world wide web.

4-5 Roma tomatoes, diced
1/2 yellow or red onion, diced
2 garlic cloves
a pinch of salt
a splash (roughly 1-2 Tbsp. lime juice)
a handful (roughly 3 Tbsp.) fresh cilantro, roughly chopped
1 jalapeno, finely diced

Mix all ingredients together in a bowl. This tastes the best the longer the ingredients have to marinate together. I suggest preparing about 20 minutes minimum before you wish to serve.

Steak Fajita Salad
Make paleo guacamole
3 ribeye steaks, marinated (see recipe below)
Leftover Salsa Fresca (recipe above)
4 bell peppers, sliced & pan fried in oil (see instructions below)
1 red onion, sliced & pan fried in oil (see instructions below)
1 green onion, chopped
1 fresh tomato, diced
1 head lettuce, chopped

Add all ingredients to lettuce. Wonderful! I served mine as a salad bar. This EASILY fed 4, and I have plenty of leftovers! We also crumbled up some of the chips and placed in the salad.

Lovely Fajita Marinade (for steak or chicken) (recipe title sung to the tune of The Beatles "Lovely Rita Meter Maid")
Place meat in tupperware or ziploc bag. Place ingredients in bag/tupperware.

1 Tbsp. agave
1/4 c. red wine vinegar
1/4 c. water
2-3 Tbsp. Canola Oil
1 tsp. Oregano
1 tsp. chili powder
a pinch of salt

Allow to marinate around 4 hours if possible. Grill or broil meat and slice into bite-sized pieces.

Fajita Veggies
Heat roughly 3 Tbsp. olive oil in a large frying pan over med-high heat. Flick water onto the oil. Once the oil simmers from the water, it is ready. Add veggies (bell peppers and onion). Generously coat in freshly ground pepper, a pinch of salt, and any additional spices you may want. Cook until vegetables are cooked to the consistency you prefer. Add to salad.

Awkward Moments

2010-07-07T07:18:00.000-07:00

I have to post about a recent situation with my good friend Megan. We were recently in Vail, Colorado for a mountain bike race. Upon checking into the hotel, Meg had one of the most awkward exchanges with a stranger I've ever seen. Both of their responses (in my opinion) are hilarious.

Meg: Do you have any place you recommend for lunch?
Concierge: It depends. What do you like to eat?
Meg: Meat. Fruit. Vegetables. Nuts.
Concierge: There's a really good Italian place down the road...

I don't know what's funnier- the fact that when asked what she liked to eat, Meg gave an (honest, but weird) paleo answer OR the fact that the concierge thought Italian food was in anyway similar to what Megan gave him. I will say that the Italian place down the road, did not exactly fit this description. lol

Maybe next time, Meg, you should just say 'healthy stuff' or 'salads'. :) Although, I am a fan of meat, fruit, vegetables, and nuts. It may be tricky to find a paleo Italian restaurant anywhere, especially Vail.

Off the Wagon

2010-07-07T07:09:00.000-07:00

Well this weekend, my husband and I decided that we would throw paleo out the door and eat whatever was provided for us. So our weekend in the mountains looked a bit like this:

ate, ate, ate, drank, ate, ate, ate, played with nephews, ate, ate, ran, ate, drank, drank, ate, and so on

Needless to say, we both feel like crap and I have a sneaky suspicion that I gained several pounds over the 4th of July weekend. No matter how tempting the homemade cookies, delicious beer, caramel corn, or the strawberry shortcake was; I am not sure if it was worth it. I feel like I am starting over back at square one again. I guess, in a way, I am. Who knew that just five days of falling off the wagon would make trying to get back on so difficult?

So, here's our plan: One week. Strict, pure paleo. No cheats. No "these are sorta allowed" foods. No artificial sweeteners. No caffeine. Nothing. Lean meat. Fruit. Vegetables. Nuts. Berries. I suggest, others do the same. Still haven't recovered from the corn on the cob or the bratwurst? How about the potato salad? Even if you were "good" on the 4th of July, I find myself slowly falling away sometimes. I need a kick in the pants. I need a reminder of how good it feels to eat right and WHY I like to eat right.

We had dinner with our friends last week. The topic of cheating (on the diet, not on spouses) came up. All four of us found ourselves cheating more and more. Hardly a day has gone by last week where I didn't sneak in SOMETHING that lacked nutritional value. It could be a cracker at the grocery store, or a slice of pizza when out with friends. But the crap stops here. Today.

Breast Milk; Best Milk

2010-07-05T19:12:00.000-07:00

This past week I've had two good friends give birth. My brother and sister-in-law also announced they were pregnant with their second baby. Not being a parent myself, my husband and I often discuss if paleo/primal eating is healthy for a nursing mother or for children. Check out this link to Mark's Daily Apple about breast feeding and the primal diet. Very interesting!

Gone on Vacation

2010-07-01T21:43:00.000-07:00

Hey all! I'm going away for the long weekend to celebrate the Holiday with family. Be back sometime Wednesday... Happy 4th!

Paleovangelist

2010-06-30T09:40:00.000-07:00

Sometimes I really embarass myself.

Okay, maybe more than sometimes. I wish I had a rewind button in which I could go back to a conversation and omit everything I said. I have a difficult time not saying what's on my mind. I have an even harder time not thinking that I do everything exactly the way it should be done (thanks a lot for that genetic trait Dad).

It is hard for me to not preach healthy eating to my friends and family. If I could say and do whatever I wanted I would be a fire and brimstone paleovangelist. "Eat that donut and you will die!" "Your pancreas is receiving irreversible damage from that candy bar!"

I go back and forth on whether or not I think I should hold my tongue. On one hand, I am helping my family and friends and their health; on the other hand, I am annoying them by telling them something they don't want to hear yet. Then, I end up embarassing myself, thinking later on that I shouldn't have pushed the issue so much or I should live and let live. I know I should wait until they are ready and they come to me asking for help, but the interim is difficult.

This is a moral issue of the utmost importance: do we allow our loved ones to continue in their "heathen" ways or do we go out as warriors of grok and paleovangelize them and let them see the light?

Five Hundo!

2010-06-28T13:07:00.000-07:00

I just wanted to give a quick thanks for everyone that visits my blog regularly. I know that I haven't been the best blogger lately (give me a break, I'm on summer vacation), but I really appreciate it. I just looked at my tracker and I've now had over 500 visitors and almost 1200 visits. That's so awesome! I still remember when I would regularly on get 2-3 visitors a day and they were likely my Mom and my sister. That was only 3 short months ago, and I really feel like my blog is taking off. Thank you for being a part of it.

I initially started this blog as a way to document my thoughts on healthy eating and my journey of losing weight (which I've currently lost 30 lbs.). While I do get paid whenever you click on the ads on my blog (even if you don't purchase anything), that isn't my motive for keeping it going. I've found great comfort in the health community online. I feel, rather strangely, like some of you are becoming friends of mine. I feel energized getting ideas for new recipes or workouts.

Basically, thank you. Having this blog has really helped to change me. It holds me accountable because I know many of you check it. It gives me inspiration and keeps me going. Thanks.

To Each His Own

2010-06-28T11:16:00.000-07:00

I was recently talking with some friends about my paleo diet. I guess I was paleovangelizing a bit; I tend to do a lot of that these days. One of my friends said, "Well I think diet is personal. To each his own you, know? Do what works for you."

This got me thinking. Is the paleo diet for everyone? I think of my close friends who have taken on paleo eating along with us. We all have very different activity levels and body compositions and yet we all find things we love about this lifestyle.

How do you find out the right diet for you? There are so many diets out there and miracle drugs. My parents are dealing with this right now. My Dad was recently diagnosed as pre-diabetic. So my Mom has begun reading a lot about nutrition to try to get him on the right track. She was telling me one book will claim low-carb high-fat diet, another a high-carb low-fat diet, etc. They are all seemingly contradictory.

I have to believe, truly, that primal eating works for EVERYone. I really believe that. I think there are some things that may not work for you specifically- for example my husband is allergic to walnuts so, naturally, he doesn't eat them. That type of personal diet choice seems different to me than the South Beach Diet works for me or Weight Watchers doesn't work for me.

I have to believe none of those will work for you in the long run- YOU aren't designed for them to. Eating the way your ancestors have for 2 million years, how could you possibly think it wouldn't work? It definitely won't harm you.

What are your thoughts- is the paleo diet for everyone?

Okie Dokie Artichokie

2010-06-25T15:19:00.000-07:00

Artichoke hearts marinated in oil and spices are my favorite pizza topping. While I'm hardly eating pizza these days, I've been thinking about artichokes. The other day my husband I started talking about artichokes. I've never had one, a fresh one that is. :) I recently had a similar situation with peaches and pears; shockingly, I'd never eaten one that didn't come from a can.

But I digress. We decided we'd try to make artichokes as a healthy appetizer for our meal last night. Since I'm a newbie to this very brave vegetable (one you see the artichoke heart, you'll realize why I think I was brave), I made idiot-proof instructions.

Fresh Artichokes for Dummies
2 artichokes
1 egg (enriched with omega-3)
1/4 canola oil
freshly ground pepper
1-2 Tbsp. Balsamic Vinegar
1/4 tsp. dry mustard
2 garlic cloves, sliced

With a large, sharp knife, cut the stem off the artichokes. Then, cut the top 1/4 off each artie. Next, take kitchen shears, and clip the top off of each leaf going around the artichoke. Now, it turns out there are several schools of thought on how to cook the artie. Here they are:

Option #1: In a large saucepan, boil 2-3 cups of water. Add vegetable steamer. Place garlic slices in between the leaves of the artichokes. Grind ample amounts of pepper in the water and on top of the artichokes. Place artichokes "point down" so the stem is looking at you from the bowl. Steam for roughly 45 minutes.

Option #2: In a large microwave-safe caserole dish add 2-3 inches of water. Place garlic slices in between the leaves of the artichokes. Grind ample amounts of pepper into the water and on top of the artichokes. Microwave 5 minutes per artichoke (I microwaved mine for 10 mins, hence yields 2).

While artichokes cook, make the dipping sauce. Traditionally, these are dipped in either butter or mayonnaise. I made my paleo mayo and added Balsamic Vinegar to the recipe.

Dippin' Sauce

1 whole egg (omega-3)
1 Tbsp. lemon juice
1/4 tsp. dry mustard
1/2 c. flaxseed (I didn't have flaxseed so I used canola)
1-2 Tbsp. Balsamic Vinegar

In a blender or food processor, blend all ingredients for several minutes. Pour into a small dipping bowl, serve cold.

Here's the fun part: Remove the artichoke leaves one at a time. Dip the "meat" of the leaf into the sauce. Scrape the leaf against your teeth to remove the flesh from the artie. Repeat until you are no longer able to find leaves with any flesh on them. Remove the useless leaves. You will be left with a creepy hair mess. This is the artichoke heart. Scrape out the hairs. Cut into halves or quarters and dip. Enjoy! It feels great to be brave.

BATT

2010-06-25T14:47:00.000-07:00

In case you couldn't quite figure out my acronym, it is the Bacon, Avocado, Tomato, and Turkey "sandwich". I just so happened to be out of lettuce (this blows my mind how a paleo eater could run out of lettuce, but I guess I've been eating it), or I would have used it.

Best Lunch Ever:
2 strips of bacon, fried
2-3 slices of turkey lunch meat
1 roma tomato, sliced
1/2 avocado, sliced

Cook bacon, cut up ingredients. On a plate, spread out turkey and pile on remaining ingredients into the slices. Then, you could: roll up the lunch meat to make a meat wrap, put the whole thing in a lettuce leaf, or hold together with toothpicks (I chose this option because I put too much in to roll).

Before rolling

Final product!

Just Add Boiling Water

2010-06-24T21:56:00.000-07:00

Well, I made it back alive- barely. After our three day backpacking trip through Teton National Park and meal after meal of dehydrated 'just add boiling water' food, I'm ready for some veggies. :) We had the most amazing time on our trip. We hiked through Death Canyon (a charming little canyon named for an 1899 surveying party that lost a member that was never seen again). I had a bit of a problem with the connotations of hiking through a place called Death Canyon, so we called it Happy Canyon, Safety

Canyon, or (my personal favorite) Bird-Free Canyon.

Once got back from the rugged life on the trail (of which we saw black bears, elk, moose, deer, and marmots), we spent our last night "car camping" in Teton. Car camping is the lazy man's campsite, and after three days of packing it in and packing it out, a real luxury. It's amazing how luxurious a vault toilet, pillow, chairs, or fresh fruit and vegetables can feel.

I was determined to make an entirely paleo camping meal. Now before I give out my recipes, they should begin a couple of disclaimers. First: It's camping and measuring cups/spoons are generally frowned upon so don't go judgin' my estimations. Second: I know bratwurst isn't pure paleo, but it was the healthiest I could get my husband to go while camping. Just be glad I talked him out of smores (those are paleo, right?). Third: I just spent three days in the woods. With wildlife. Don't judge the beer consumption, it was necessary. :)

'Wurst Peppers
Since this was a fairly simple meal, I'll try to give the instructions in step-by-step form (let's make things interesting, eh?).
Step 1: Start a fire. Easier said than done it turns out. My husband officially had to give me his Man Card after this campout. It turns out I am the twisted fire starter of our household. At one point, he was trying to help me start the fire by trying to blow on the kindling (I prefer the log cabin method over the teepee in case you were wondering, which I'm sure you were), and he actually blew the entire fire out. SO, this step was more difficult when you are camping with a pyro-challenged person like I was.

Step 2: Make things hot. No, that's not dirty (well, I guess camping is dirty, but not sexual). What I mean is, get some good flames going and get the coals hot (only one t- not hott, you'll attract bears).

Step 3: Cut up 1 red and 1 green bell pepper. Place them in a firesafe pan. Add a splash (that is an exact measurement) of water (approximately a 1/4 cup) and half of lemon (juice only, squeezed). Place on grate over fire. The ash adds flavor (or so I told myself).

Step 4: Put the meat on the grate (the bratwurst).

Step 5: Open your beer. Find your headlamp. Wait for the sun to set over the beautiful mountain lake. Leave your camping buddies to tend the fire, and go sit in your camping hammock (you've got time).

Step 6: Flip the brats, stir the peppers, drink another beer.

Step 7: Cut an avocado in half (carefully, you've had 2 drinks).

Step 8: When all is done cooking over the fire, serve the brats on a bed of peppers. Eat avocado as a side. Serve with more beer and depending upon the temperature, mittens.

Paleo 'Smores (which are not really smores at all)
2 fresh peaches, cubed or sliced
raisins to taste
cinnamon to taste
half a lemon
water, again a splash
random pecans you pick out of a trailmix, ground up

Add all the ingredients to a camping, firesafe pot. Cook until peaches are tender. Eat. Salivate. Make the wildlife jealous.

It goes without saying that all of these recipes could be made at home and sober, but where's the fun in that? jk

Off we go!

2010-06-20T07:19:00.000-07:00

Well folks we have our frame backpacks packed and our bear tub rented. We are ready to spend the next two nights in the backcountry of Teton National Park. The food: dehydrated backpacking crap that most definitely is not paleo. The company: just my husband and me and the thousands of wild animals that Teton has to offer. The gear: 1 tent, 2 sleeping bags, 2 sleeping pads, various clothes, a camera, a water purifier, a deck of cards, and, of course, our new hammock. So long civilization! We'll see you in two days... :)

Armenian Ground Beef Kabobs

2010-06-17T09:59:00.000-07:00

My husband's family is Armenian. It is important to us to keep our cultures alive (although my Irish potato-eating relatives may be more challenging to make paleo). Anyways, I decided to try to surprise him tonight and make some awesome Armenian Ground Beef Kabobs, also called Kofta. We had these at a local Armenian restaurant and they were great! These are traditionally served with rice, but we had a salad with them instead.

Ingredients:
1 lb. ground beef (ground chicken or lamb could also be used)
1 egg
1 onion, chopped
2 garlic cloves, minced
1 handful fresh parsley, chopped
1 tsp. tumeric
freshly ground pepper to taste

Mix all ingredients together with hands. Shape meat into small meatball sized balls. Place three to four meatballs on a kabob skewer. Form the meat on the skewer into a cigar shape. Be sure to press the top and bottom of meat firmly onto the kabob. Grill on your BBQ for about 20 minutes (flipping about halfway through).

Pictures coming shortly! Also, we are leaving to go backpacking through Grand Teton National Park for the next 5 days or so, I probably won't be posting much. Let's see if we can guilt trip Meg into posting a little bit more while I'm gone... :)

Placing "meatballs" on skewer

Mash meat together into a cigar shape

Just a little link love (and fajitas!)...

2010-06-16T15:49:00.000-07:00

So I'm sorry in advance that this will be a bleak no pics post, but just wanted to share a few tasty recipes.

Last night I made this dry rub and used it on some chicken breasts on the grill, it was really good and even better today as leftovers on my salad!

I also cheated a bit and made the sweet potatoes, they were delish! My one piece of advice is to follow her oven directions; I tried to put them on the grill and had some major sticking issues because of the eggs. I just hate turning on the oven in the summer; if I make them again I think I will try oil instead of the egg whites.

I also tried out this yummy treat when I was craving something sweet earlier this week. I followed the recipe pretty closely (you should know I'm not really into measuring) and I thought it came out really well. My coconut hating husband even liked it. I used my electric ice cream maker and then stuck it in the freezer for about 30 minutes before serving which was about perfect... if you leave in the freezer much longer than that you will end up with more of an italian ice than ice cream consistency (still good, but not what I was going for).

I promised that I would post my fajita recipe so here it is:

2 lbs meat of your choice cut into thin strips (we used equal parts chicken and steak)

1 large onion cut in rings or thin strips

3 bell peppers cut in strips(I like to use red and green, but whatever floats your boat)

1 jalapeno de-seeded and diced

2-3 cloves of garlic peeled and minced

3 roma tomatoes chopped

1 medium zucchini cut in spears about the same size as your peppers

2 ripe avocados

2 heads of Bib lettuce

In a large pan saute the veggies in oil (I used olive) adding the tomatoes and zucchini after the peppers and onions have been in for a few minutes.

Add some:

chili powder,

cumin,

paprika,

cayenne pepper

and crushed red pepper flakes.

Remember I don't measure... just start with a little of everything and add to taste.

When the veggies are about done (onion starts to look clear) set them aside in a bowl.

Toss your meat in the pan and cook it up (feel free to add more spices!)... add the veggies back in when the meat is done to heat them back up. It might seem weird to cook the veggies first so here's my reasoning: don't want the meat to be overcooked and don't want to cook the veggies with raw meat, call me crazy, but not my thing. If you have two pans and don't mind lots of dishes or are short on time feel free to cook both at the same time.

Serve with some sliced avocados and paleo-ritas and use the bib lettuce as a wrap (or any other lettuce you like, I prefer bib or butter because they tend to be a little thicker and wrap well without breaking).

Enjoy! This was one of my favorite paleo meals yet.

Caveman Campout

2010-06-16T11:05:00.000-07:00

Howdy blogosphere! I know it's been a while since I've posted. Being a teacher (and being on summer break) and being in the process of moving is consuming much of my time lately.

My second wedding anniversary was on Monday. Since my husband and I are beyond broke with our move and trying to buy a house, we decided to take advantage of our wonderful scenery here in Colorado. We drove up the Poudre Canyon outside Fort Collins, Colorado and camped on a lake with lilly pads all over it. It was beautiful. Just because we were 'romanping' as we called it (romantic camping, if such a thing is possible), didn't mean that we weren't going to stop being primal. We decided to build our own snare trap out of twigs and waited anxiously for a rabbit to hop through. Okay, or maybe not quite...

We brought steaks with us (caught wildly at the grocery store on the way) and asparagus. We cooked the steaks on the fire and the asparagus on the stove with oil, sliced almonds, and black pepper. It truly was gourmet camp food. We were way too full for dessert, but we were planning on grilling pears and nectarines on the fire grate as well.

Breakfast? Eggs and bacon of course! Is there a better tasting meal than eggs cooked in the same pan as the bacon? I think not. Besides, we were celebrating, right?

Lunch? An avocado, leftover steak served cold (I was skeptical of this but it was delicious!) and green grapes.

We went on a long hike yesterday afternoon and snacked on some delicious trailmix as well. Forget the smores- paleo campout is where it's at! Here are some pictures of the beautiful lillypads on the lake.

Hammock on the lake with our dog

Inner Fat Girl Speaks Out

2010-06-12T11:21:00.000-07:00

So I received many comments about my post last week about my self-declared inner fat girl. One that I absolutely loved was from a good friend of mine that lives out of state. Here is her message to me. It helped me and I think my blog readers may also be able to relate to her thoughts:

This is totally in response to your "inner fat girl" blog post, but I wasn't sure I should post it on the comment board. It really helped me, and if you can be open minded about it, I think it actually helps in general.

It's not about reminding yourself that you've lost weight, because that's obvious to you. It's about being comfortable with how you look now, how you'll look when you lose more (if that's your goal) and how you'll look if you gain a few back (if that happens.) I know this sounds weird (and will make you question my home life probably) but walk around your house naked any chance you get. Do the normal things you do at home but naked, sleep naked, get your coffee in the morning naked, eat breakfast naked (if you are not spill prone, otherwise, maybe not the best idea) walk by your mirrors and linger focusing on the things you like, not the things you want to change (we focus on those enough.) I lost like 80lbs in college (most of which I've gained back now over the years and with the baby) but I still insisted on calling myself fat and being uncomfortable in swimsuits and tank tops. Forcing myself to be comfortable completely in my own skin in my own space made it easier to be comfortable not completely exposed (but more than I was used to) in less familiar places. I've found that this has also helped me a lot with this pregnancy thing, because my body is definitely changing in ways I had no idea it would, and for someone who used to be really heavy, I can say it is REALLY hard to deal with sometimes.

Also -- Don't beat up the girl you see in the college pictures and videos too badly. She's still the same person you're looking at now, but now she's just shinier, polished, and figuring out what she wants and what's important. You need the old her so you don't lose the new her if this is the "her" you want to keep for a while. (sorry if that sounded preachy, but I found beating myself up for how I used to look was equally as harmful as ripping down the improved version.)

Sorry if this makes you think I'm crazy. I am crazy, but that's beside the point. If you give it a shot, I hope it helps. If not, no harm :)

PS I just wanted to say, I'm really proud of you and what you're doing and how you're accomplishing milestones and goals. It's really very awesome, Beth, and I know you know that, but I wanted to tell you anyway.

Thanks J! You are a great friend! I love your thoughts and good luck with the baby in a couple of weeks!

Oh! Too Spicy!

2010-06-12T11:07:00.000-07:00

I was marveling at my spice cabinet today. It's rare that I take the time to do this (as you may expect). Since I've been eating paleo, a whole new spice world has opened up for me (and I'm not talking about a crappy British pop band that came out when I was in 7th grade).

But for real. I'm amazed at all the new spices I try out every week. Before turning paleo, my staples were oregano, garlic salt, and celtic sea salt. I've recently tried out garam masala, curry powder, allspice, tumeric, taragon, and cloves (not all in the same recipe). I am quickly running out of room for my spices, but I am addicted. I can't stop flavoring! I use freshly ground pepper like its my job now. I'm curious; what other spices should I open my eyes (or tastebuds) to? I need suggestions! Like a crack addict, I need my fix... I think I might snort paprika. Just kidding. But, maybe... :)

Running away to Paleo-ritaville

2010-06-10T18:59:00.000-07:00

Greetings my fellow cavemen and women,

(this is meg... beth's best friend who she has roped into her new found paleolithic life).

Our husbands have a standing mountain bike date every week and we have a standing running date that is usually followed by dinner.

Tonight we met at my house and planned a mexi-paleo feast so we started with drinks and you can thank us now for this kick ass Margarita recipe:

1 cup lime juice (we cheated and used a bottled juice, with just one fresh lime squeezed)

4 shots Tequila

4 Tbl spoons of Agave sweetener

3 cups ice (we like ours blended)

6 oz Pineapple juice (1small can)

dash of cinnamon and all-spice (trust me)

zest of one lemon and one lime

blend it all up or pour over ice and enjoy

*for anyone who is local I would venture to boast that this recipe puts the Blue Bonnet to shame

We're following our drinks with lettuce wrapped fajitas and I'll post the recipe for that later...

Sorry the pics are a little shaky and crappy, but we took them with our cellphone. Here are some updated photos:

Summa Time, the Livin's Easy...

2010-06-08T20:54:00.000-07:00

Friday night my husband and I had a paleolicious tailgate before the John Butler Trio concert at Red Rocks Ampitheater. What was on the menu? Steaks grilled on the campstove, a growler of fresh brewed beer from the local brewery, and a homemade "caprese" salad.

I know that traditionally, caprese salad contains mozzarella cheese. Since we don't do dairy, we tried a new spin on an old classic. This was really my inspiration for the salad. Looking at the ingredients, it will sound strange, but the ingredients couple together in a wonderful way. Your welcome in advance for this.

Grilling steaks!

Cucumber Tomato Salad
3 roma tomatoes, sliced
1 cucumber, sliced into quarters
4-5 fresh basil leaves, torn into pieces
1 lemon, squeezed
1 Tbsp. olive oil
freshly ground pepper to taste

Combine all ingredients together for an amazing salad.

Mango Pear Talapia

2010-06-08T20:24:00.000-07:00

Spicy. Sweet. Light. Doesn't require heating up the house with the oven. What more do you want out of a summer meal?

Mango Pear Talapia
4 Talapia fillets (or any white fish)
1 bartlett pear
1 mango, peeled
1/4 white onion
1/2 tomato
1/2 tsp. crushed red pepper
2 tsp. black pepper
1 tsp. cumin
2 Tbsp. olive oil
1 tsp. paprika

In a large frying pan, heat up oil. Add fish fillets. Sprinkle fillets with 1 tsp. of black pepper and cumin. While cooking, in a food processor, chop up pear, mango, onion, and tomato. Add remaining spices to salsa mixture. Place in fridge until fish flakes easily with a fork. Serve with salsa on top of fish. You could also grill the fish if you like.

I've Got a Hankerin'

2010-06-08T07:30:00.000-07:00

for some fruits and veggies! It's amazing to me how after a few days of eating crap for 3 days on vacation and at our field trip how terrible I feel. It's beyond guilt for not eating right; its disgust after every meal because I feel physically ill.

Yesterday at the amusement park I ate part of a funnel cake (which I shared with several people). I spent the rest of the day feel torn between thinking I would get explosive diarrhea and uncontrollable vomiting. So not worth it.

Last night, even though our field trip was not over till close 7 pm, my husband and I were making faces at the thought of grabbing something "quick to eat". We knew the fast food would make us feel worse. We were both craving fruits and vegetables in a major kind of way. If I had to eat another piece of dough, I was gonna go crazy.

We stopped at the grocery store and got our new version of fast food: prewashed and cut salad, presliced chicken breast, and an avocado. We grilled the chicken, dumped it on the salad, cut up the avo, and ate a bomb salad. It probably didn't really take much more time than going through a drive thru, but man, did it hit the spot...

Ranch Dressing

2010-06-07T20:13:00.000-07:00

Sorry I haven't posted all weekend. My husband and I were in Vail, Colorado this weekend for his bike race at the Teva Mountain Games.

I do have a quick (and in my opinion hilarious) story about today. I am a teacher (as mentioned before) and today we took our students to an amusement park for a field trip for the last day of school. I tried to get a healthy meal for lunch (which turns out is extremely challenging at an amusement park). I went to the Subway at the concession stand booth. I asked if I could get a salad in lieu of a sandwich. The lady responded with "A salad? You sure? We don't got no Ranch dressing!" To which her fellow coworker gave me instructions on how somewhere a quarter mile away there was another concession stand with Ranch dressing. I said, "Do you have oil and vinegar?" yes. "Then I'm fine."

Who would have thought- a salad without Ranch dressing?

Tangy Shrimp Kabobs!

2010-06-04T10:38:00.000-07:00

What a quick and easy meal!

Tangy Shrimp Kabobs
1 lb. cooked, peeled shrimp
1 onion, cut into large pieces
2 bell peppers, any color
1 zucchini, sliced
1 pineapple, cut into large chunks
1 c. water
1 lemon
1 lime
1 tsp. chili powder
1 tsp. cumin powder
2 garlic cloves
1 tsp. freshly ground pepper
2 Tbsp. honey

In a small bowl, add shrimp and last 8 ingredients. Marinate for about 20 minutes in the fridge (the longer the better). While marinating, cut up the veggies. Preheat grill to medium-high heat. Soak kabob sticks in water so they don't burn on the grill. Once marinating is complete, assemble kabobs getting shrimp and veggies on each skewer. Cook for 2-3 minutes on each side or until veggies are cooked. Happy Summer!

Mind Over Mass

2010-06-03T09:50:00.000-07:00

Losing almost 30 pounds and 11 inches total is quite an accomplishment. I am so proud of the hard work I've been putting in, the healthy changes to my diet, my knowledge of nutrition improving, and the fitness that I am seeing improve. I was able to run my first 10K race this weekend in Boulder, Colorado. If you would have told me a year ago that I would be able to run 6.2 miles (or that I just signed up for a half marathon in October), I would have laughed in your face.

Last night I had dinner with my girlfriends from college. One of my friends recently lost 50 pounds (go Sara!). We had an interesting conversation about getting the "fat girl" out of your head. Why don't I go for runs in my sports bra and shorts? Why don't I feel comfortable wearing a 2 piece swimsuit? I look fine, but mentally, I'm still overweight. Mentally, I'm still self conscious. Mentally, I'm still the girl with the BMI just over the 'obese' mark and at the end of the sizes available in 'normal' stores.

How do you start to think 'thin'? Do you just wake up one morning and suddenly feel totally comfortable exposing your midriff and thighs?

Last night, I watched a video that my friend made that is filled with pictures of my college years. I couldn't hide my horror at the photos. I can see me progressively gaining weight (especially as my drinking increased). The rolls, muffin tops, and cellulite were shocking to me. I am still that girl mentally, but not physically.

I need advice. My first step in trying to train myself to have some confidence in my new body was a new wardrobe. I took out the fat clothes. I donated them to charity. Last time I lost weight, I kept my big clothes (just in case, and it turns out it was a good idea). This time, it is a certainty for me. Goodbye size 12 and 14 jeans. Goodbye bras that no longer fit. Goodbye that little piece of me that instinctively goes to the big end of the sizing rack after years of buying size Large and Extra Large.

My next test: wearing a swimsuit at the local amusement park. I think that will be my brave thing for the week. I'll let you know how it goes...

Any advice on losing my inner 'fat girl'?

I'm a Bad Blogger

2010-06-02T17:14:00.000-07:00

I have to apologize for not uploading photos recently. Sometimes, plugging in the camera and uploading pictures is just more energy than I have. :) I think I have finally caught up with all my food pics. Please go back and check out the last few days' pictures so the last 15 minutes weren't a total waste for me. :) I think I might be getting better at taking food pics. I need to get a better lens for the job.

Drunken Caveman

2010-06-02T10:43:00.000-07:00

Sometimes, you need to drink. If you're like me, sometimes your job requires drinking (once you get home from work, of course). While the kids drive me to the bottle sometimes (I jest), I have been trying to find a way to make this paleo.

Solutions?

Red Wine
While there is definitely some sugar in red wine, it is minimal compared to hard alcohol. I think having an occasional glass of red wine with dinner or after a hard day is perfectly fine.

Beer
I think that beer, like all alcohol, is great in moderation. "Beer is proof that God loves us and wants us to be happy." -Ben Franklin. Now that, is my kind of man! Again, beer does have sugar and carbs, but in moderation, it's cool.

Homemade Margaritas
I've never made these, but I've heard paleoritas are acceptable. You mix tequila, fresh squeezed lime juice, agave honey, and ice together.

What are you favorite ways to unwind and embrace your inner (drunken) caveman? :) What are your thoughts on alcohol while eating primally?

Grilled Eggplant

2010-06-01T16:43:00.000-07:00

Makes a great summer side dish. The eggplant adds just the slightest sweet taste. With very little ingredients and preparation this will be sure to become a summer staple (and you don't even have to turn on your oven).

Grilled Eggplant
1 eggplant, sliced into "coins"
2 Tbsp. olive oil
3 garlic cloves, minced
freshly ground pepper

Wash and cut eggplant into coins. In a bowl, add eggplant, olive oil, garlic, and pepper to taste. Make sure eggplant is coated to your liking. Place on a medium heat grill. Cook about 2-3 minutes per side. NOTE: I tried to cook mine in a grill wok and it didn't turn out very well. I ended up moving them directly onto the grill. I highly recommend just placing them directly on the grill.

I Lost a Mountain Bike!

2010-06-01T09:02:00.000-07:00

I have now officially lost 28 pounds. I am still in shock over this. I could not believe that I lost 4 additional pounds this week. In my delight from my weight loss, my husband helped me celebrate, by showing me my weight loss. He gave me his mountain bike, had me pick it up and walk it around the driveway. I could barely do it. Despite giving my neighbors an interesting spectacle, this was the best thing for me to see. I could feel the weight in my joints. Looking at a mountain bike and seeing that I lost an entire bike (a bike I cannot lift over my head) was inspiring. I was hooked. What else did I lose?

He gave 28 pounds in free weights and had me walk around with it.

He gave me a 3 year old child and had me walk around with it (okay not really, but still I lost a child).

He gave me half of my viszla mutt and had me stand still (while she wiggled). I lost half my dog in weight (hopefully the better half)!

He gave me a box of books, sacks of flour, a rock in our backyard, and other ridiculous items. If you want to really feel good about your weight loss, find an item that you lost (not literally, or maybe literally?). You will look ridiculous, but at least you look slim and ridiculous. There is nothing more motivating than finding the tangible items of your weight loss. What else can I carry? What else weighs 28 pounds? I'm addicted to holding my lost weight! :)

A Carnivore's Dinner...

2010-05-30T15:55:00.000-07:00

Okay so maybe really an omnivore's dinner, but still. We have never made ribs at home, so this was a big endeavor. I got the idea for braising pork ribs from Cosmopolitan Primal Girl's blog. I have made the recipe my own, but I used her braising process since I am a braising virgin.

Braised Pork Ribs
1 package bone-in pork ribs (mine was 4 lbs.)
3 Tbsp. paprika
1 tsp. garlic powder
1/2 tsp. minced garlic
1 tsp. dillweed
2 tsp. cinnamon
1 tsp. cloves
1 tsp. black pepper
1 tsp. freshly ground pepper
1 tsp. chili powder
1 30 oz. jug(?) of low-sodium chicken broth

Preheat oven to 200 degrees. Combine all spices together in a small bowl. Rub the spices on all sides of ribs. Place in a baking dish with sides. Fill the surrounding areas of the pan with the chicken broth (till it comes to the top of the ribs-ish). Cover with tin foil. Allow to braise in the oven for 2-3 hours or until meat starts to pull away from the bone. Cosmo Primal Girl suggests braising it beforehand, putting it in the fridge and finishing the process the next day or so. When braising is complete, preheat BBQ grill to a medium heat. Place ribs on grill for a few minutes each side. Drool while ribs are grilling.

By no means are ribs a healthy dinner. I figured since we are running a 10K race tomorrow morning, it would okay to indulge slightly, and to stock up on some protein, right? :) At least that is the way I am rationalizing it in my head...

You Say Tomato, I Say Frittata

2010-05-29T09:07:00.000-07:00

This was our breakfast this morning. Enjoy!

Ground Elk Collard Frittata
1 lb. ground meat of choice (sausage, elk, beef, venison, etc.)
2 tsp. freshly ground pepper
1/2 tsp. black pepper
1 tsp. crushed red pepper
1/2 bundle of collard greens
6 fresh basil leaves
1 red onion
1 yellow bell pepper, diced
1/2 tsp. garlic powder
7 eggs
1 Tbsp. olive oil

In a small frying pan, cook meat with 1 tsp. of ground pepper, black pepper, and crushed red pepper. In a food processor, finely chop collard greens, basil, and onion. In a large bowl combine all ingredients and garlic powder and mix together. Heat a large skillet on the stovetop with olive oil in it. When oil is hot, add egg/meat/veg mixture. Cook on med-high heat without the lid until the eggs start to cook on the edges. Place the lid on pan once eggs start to cook and reduce heat to medium till eggs are cooked all the way through (about 5 minutes).

Serve with fresh sliced roma tomatoes as a garnish. Voila!

Summer with an awesome dish of meatballs

2010-05-28T07:16:00.000-07:00

These meatballs were so inspiring, I decided to write a hiaku:

Oh spicy meatballs!

How doubtful I once was.

I feel Italian.

Meatballs

2 lbs. ground meat (I used 1 lb. beef & 1 lb. elk)

1/2 head cauliflower

2 carrots
4 basil leaves, finely chopped

14 oz. can fire roasted tomatoes (drained)

1/2 red onion

2 garlic cloves

1 Tbsp. oregano

1 Tbsp. red pepper

pepper to taste

3 eggs

1. Preheat oven to 350 degrees

2. In food processor, chop up cauliflower, carrots, onion, and garlic.

3. Add veggies, spices, eggs, tomatoes, and meat together in a bowl. Mix thoroughly with hands.

4. Shape into meatballs (a little bigger than the size of a golf ball). Bake for 45 minutes to an hour or until not pink inside.

These were so good! We dipped ours in marinara sauce.

Marinara Sauce

1 14 oz. can tomato sauce (the good stuff)

1/2 Tbsp. crushed red pepper

1 tsp. black pepper

1 tsp. onion powder

1 tsp. garlic powder

1 garlic clove

1 Tbsp. oregano

3 fresh basil leaves

freshly ground pepper to taste

Mix together spices and tomato sauce. Heat on stovetop or microwave. I adapted this recipe from the one on Primal Homemaking.

The Lunchtime Blues

2010-05-27T08:47:00.000-07:00

Frequently my husband I will make large dinners and eat the leftovers for lunch. There are those evenings though when we don't have leftovers, or worse, we go out and there is nothing left for lunch. Prior to eating paleo, the easy solution for this was a can of soup or a frozen lunch. Now that we are eating significantly healthier, what are we to do for a quick lunch?

I am not someone that can just eat a piece of fruit for lunch. I need to feel like I ate a meal, which usually means meat.

First Idea:

Always have either salad greens or a head of lettuce and lunch meat on hand. I will throw together salads with the "accent" veggies in my fridge, rip up some good and healthy lunch meat (not the greatest but it beats a Lean Cuisine), drizzle some olive oil, freshly ground pepper, and squeeze a lemon on top. Abra Cadabra! You got a salad!

Second Idea:

Put lunch meat in a lettuce leaf with something like guacamole, avocado slices, tomatoes, etc. Wrap it up to make a lettuce wrap and enjoy!

Third Idea:

Cut up apple and avocadoes. Wrap the cut up veggies in a slice of lunch meat. This "roll" or "wrap" is delicious, fast, and portable.

What are your favorite in a bind lunch options? Please share!

Chicken Curry with "Rice"

2010-05-26T21:02:00.000-07:00

My friend Megan and I went for a run tonight and afterwards, we tried this one out. We weren't sure how we felt about the cauliflower rice; it definitely still tasted like cauliflower. :) Any suggestions for that?

Chicken Curry with Rice

1 lb. chicken breast, sliced into bite sized pieces
1-2 Tbsp. olive oil
2 garlic cloves, minced
1/2 yellow onion
1 red pepper, diced
2 tomatoes, diced
2 c. almond or coconut milk (I used almond b/c I didn't have coconut)
1 head cauliflower
1 Tbsp. chili powder
1 Tbsp. curry powder
1 Tbsp. tumeric
1 tsp. cumin

Heat oil in large skillet. Add garlic and onions; cook until onions get clear. Add chicken and cook for 2-3 minutes on medium heat. Add red pepper and spices and cook for 3 more minutes. Add tomatoes and almond milk. Simmer covered for about 10 minutes and serve on cauliflower rice.

Cauliflower Rice
1 head cauliflower

Cut the florets off the cauliflower head. Either grate the cauliflower on a cheese grater or chop in a food processor until it is the same size and consistency as rice. Either heat in microwave or serve with hot food on top.

Baked Apples

2010-05-26T15:52:00.000-07:00

This recipe is adapted from Loren Cordain's Baked Apples recipe.

4 apples, washed and cored (do not core all the way through like a tunnel)

1 c. raisins

1/2 c. pecans or walnuts

1 tsp. cinnamon

1/2 tsp. vanilla extract

1/2 c. water

Optional: Add 1 Tbsp. almond butter, or 1 Tbsp. honey, or dried cranberries

Preheat oven to 375 degrees. Mix all ingredients except water and stuff into cored apples. Place apples in pan, add water to pan surrounding the apples. Stab the flesh of the apples a couple of times with a fork. Cover with foil and bake for approximately 30 minutes or until tender. We made this as a sort of dessert, but we ate the leftovers for breakfast the next day. I recommend using it for either.

Reharnessing My Chi

2010-05-26T09:38:00.000-07:00

Yesterday evening I had a serious gluten craving. I needed bread. While I resisted, and was able to make due with pancakes, I was struck by a thought. Then, later in the evening I found myself trying to look up ridiculous recipe ideas- paleo magic cookie bars (they exist), waffles, and chips. I again, could not shake the thought from my head- what am I doing?

I turned paleo to get rid of the crap in my diet. I wanted to cut out all the stuff that I didn't actually get nutrition from. What's the point in eating a paleo magic cookie bar? While it may certainly be better for you than a conventionally made one, what does your body really gain from it? In the end, am I just trying to find ways to make paleo food crap?

I've found the need to refocus, to harness my chi, if you will. I need to go back to my roots and the reason why I turned paleo in the first place. Yes, the fancy recipes of making paleo chicken pot pies or muffins are an intriguing challenge, but I need to think about my nutrition more. It is easy to get swept away with the frills of diet- there will always be frills and little ways to cheat the system. The point is to embrace the system; learn to love it. That's the reward and the challenge.

I'm challenging you to this: for the next week, every day, think before you eat. Do I really need this? What value will my body get from this, really? Is there a healthier option to this (an apple instead of a magic cookie bar)? Am I really getting all the nutrients I need today (protein, a variety of fruits and veggies, nuts, etc?)? Am I incorporating protein and whole fruits and veggies into every meal?

Let's see if we can take pride in not just eating primal, but in living a primal example. Do some spring cleaning, get rid of the junk (even paleo junk food)!

What He Said...

2010-05-25T20:08:00.000-07:00

PALEO PANCAKES!!!!!! (finally!)

2010-05-25T18:15:00.000-07:00

Seen here with butternut squash hashbrowns

And now the moment I'm sure you've all been waiting for...

We finally made a paleo pancake that was GOOD both in looks and taste! I know, right? Contain your excitement please, it only took three tries. Here were attempt numbers one and two. I guess the third time's the charm...

Flippin' (literally and figuratively) Awesome Paleo Pancakes!*
1/3 c. Almond Flour
1/3 c. Flaxseed Meal
1/3 c. unsweetened coconut (I stuck mine in the food processor to finely chop)
2 eggs
1/3 c. Almond Milk
1 tsp. Vanilla
1 tsp. Cinnamon
1 Tbsp. honey
dash of salt
1/2 tsp. baking powder
Canola Oil

In a bowl, mix together dry ingredients and add in wet ingredients. Place a large skillet or griddle on the stove. Heat on medium-high heat. These pancakes worked the best by pouring around a 1/2 Tbsp. of oil in the pan, letting it heat up and then spooning on the batter. They cook pretty quickly and will not bubble up, so flip around a minute or so. I served mine with real maple syrup (probably not the purest paleo meal, but hey, we gotta live in the 21st century, right? jk). This recipe made around 6 small pancakes.

I knew we were in for luck when we decided to have a breakfast dinner (my fav). Now I just need suggestions for what to serve it with other than the (highly delicious) maple syrup. Any ideas? Anyone think paleo waffles are possible?

*The inspiration for these pancakes came from a comment left by Sara several weeks ago. Check out her blog, Edible.

Down Two Sizes?

2010-05-25T07:18:00.000-07:00

This weekend my husband was out of town, so I hit the mall. I decided I wanted to get some pants that actually fit because most of my pants are currently hanging loosely from me. I wanted to feel good about the weight I've lost. Up until this weekend, it hadn't really seemed real. I was still wearing my old pants, but I definitely noticed they were considerably looser. How could they not be when you've lost 23 pounds?

I was absolutely shocked. I tried on the next size down in pants, nervously. They fit, but they were loose at the waist. So I reached for the next size down, and BINGO! I haven't worn this size since middle school. I still cannot believe it. I went home and took all of my big clothes from the hangers. I feel like this little closet reformation is making my weight loss start to seem real. The numbers don't lie. I really can fit into those pants. I needed this little positive push to reenergize me. It's hard to believe that I might still be able to continue to lose weight, but I'm gonna try...

Anyone else have paleo weight loss stories?

An Ode to Cherries

2010-05-24T08:50:00.000-07:00

With my dorky Literature degree, I am going to channel my inner Pablo Neruda for my new favorite food and write a terribly cheesy (or cherry or fruity or berry?) poem:

Hi-Ho Cherry-O!

I've given you a second chance

You've turned my opinion so

It makes me dance.

Spring makes a great time to eat

You are bright red

I'm so glad we could remeet

You're sweetness fills my head.

I wish you didn't have pits

But I don't mind too much

I hope this poem shows my wit(s)

Cherries: It is you I like to eat after lunch.

I'm sure this poem will inspire many, because it is so awesome. Go get some cherries, they are in season and delicious!

My Heart Burns No More

2010-05-24T07:40:00.000-07:00

Ever since my adult life began, I've been plagued by heartburn. An alcoholic drink, a piece of toast with butter, or a spicy meal would leave up till the wee hours in the morning. It became a regular occurrence for me to take Prilosec and Gaviscon (especially on a holiday or vacation where healthy diets go out the window).

Ever since I started eating Paleo a weird change has occurred: I no longer have heartburn. This disease that has tortured me for years, is no longer present. I still get nervous. For instance, making the spicy chicken soup on Friday, I was nervous I would get heartburn, but I didn't. Spicy foods and alcohol no longer give me heartburn and these used to be my biggest nemesis. This has by far been one of the most surprising parts of paleo eating for me.

It Cures What Ails You

2010-05-21T19:16:00.000-07:00

Here's what was for dinner tonight. It definitely hit the spot.

Spicy Chicken Soup
1 lbs. chicken breast, cooked and shredded
1 small can green chilis (probably not pure paleo, but I'll use the sick excuse)
3 large tomatoes, diced (canned would probably work too)
1 tsp. oregano
1 tsp. cumin
1/2 tsp. dried cilantro
1 tsp. black pepper
1 yellow squash, quartered and sliced
1 zucchini, quartered and sliced
3 celery stalks
1 green bell pepper
3 garlic cloves
30 oz. chicken broth (low sodium good stuff)

Combine all ingredients together and bring to a boil. Let simmer for about 15 minutes to let the flavors combine. Once you have the chicken shredded, the recipe goes pretty quickly. Feels great on a sore throat!

Sick as a Caveman

2010-05-21T08:43:00.000-07:00

What did cavemen do when they were sick? Did they open the can of Cambell's Chicken Noodle Soup with their hunting spear? Did they continue to hunt animals even when their throats were sore and they had post-nasal drainage? Did they lay on their stone couch and watch old M.A.S.H. episodes on daytime TV (cause MASH is the oldest show I can think of jk)?

So maybe our society has gone a little bit soft as of late, but I don't feel good. What kind of paleo remedies can I use? Here's what I've come up with so far: herbal tea, Motrin, probiotic, lots of fluids, smoothies for my sore throat, and soup. There is nothing that fundamentally different in how I'm treating this cold than I would before I was paleo, but being paleo has gotten me thinking about our furrier ancestors and how they would have dealt with such sickness. Am I just being a wimp? When I picture cavemen ancestors, I don't picture them being the pathetic mess I am with my tissues and mug of tea.

Check it out!

2010-05-20T13:19:00.000-07:00

We've added pages to our blog! Check it out! At the top of the page, I now have an 'About Me' page and a page containing links to all my recipes. Hope you like it! -Beth

Crock Pot Comfort

2010-05-20T10:00:00.000-07:00

Last night I awoke with a 102 degree fever. Needless to say, I didn't go to work today. Unfortunately I have a big award ceremony that I am putting on this evening that I have to attend. To make myself feel better after my night of unrest, I needed one of two things: either a mother or comfort food. Since my mom lives an hour and half away (and I think is in Disneyland with her grandkids right now anyways (out with the old in with the new so to speak) ), it looks like I will be eating my feelings. :)

My favorite part of traditional roast is the potatoes. Since those are not exactly paleo, I'm placing all my faith that these apples will fill the void.

Crock Pot Comfort Chicken

1 whole chicken
3 c. water
1 Tbsp. Canola Oil
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. rosemary
1 tsp. black pepper
2-3 apples cut into large chunks
3-4 celery stalks
3-4 carrots

Cover the bottom surface with oil. Place celery and carrots on the bottom of the crock pot. Place chicken on top of veggies. Add spices, water, and apples. Cook either on high for 4 hours or low 6-8 hours. Enjoy!

Here's to being fever-free sooner rather than later...

P.S. Might I also add that my Mom never took me to Disneyland. Sad panda. Stupid grandkids... jk

You Know You're Paleo When...

2010-05-19T20:14:00.000-07:00

This started as a friendly conversation between my husband and I on a walk this evening. By the end of the walk, we were laughing pretty heartily about how much our life has changed recently.

Top Ten Signs You're Paleo:

10. You start to get really excited when unusual body parts start getting leaner such as the back of your hands or your ankles

9. When you take your dog for a walk, the poop bags are now old produce bags

8. Your pantry now has an inordinate amount of nuts within it

7. You find yourself secretly judging coworkers when they eat their non-paleo lunches

6. You start wondering if it is possible to make your pets paleo too

5. Your standby gift for family and friends is now paleo related books

4. The word 'regular' has a whole different meaning now

3. You find yourself getting offended at Geico commercials

2. When at a pet food store, your husband remarks on the grain-free dog treats and you notice him lick his lips ever so slightly as he walks by

1. When you are at a park and see a squirrel you now have an undeniable urge to spear it and eat the entire carcass raw.

Baked Italian Chicken with "Pasta"

2010-05-18T19:43:00.000-07:00

The Final Product

Without Sauce

Before cooking

This may be our favorite paleo meal yet.

2 lbs. chicken breasts
3 Tbsp. Canola oil
1 Tbsp. Olive oil
1/3 c. water
3 tomatoes cut into large chunks
1 yellow onion, sliced
1 c. sliced mushrooms
3 celery stalks, cut down lengthwise, then in 1 inch strips
1/2 zucchini, cut lengthwise, then coined
1 tsp. oregano
1 tsp. basil
1 tsp. black pepper
3 garlic cloves, minced
1 spaghetti squash

Preheat oven to 400 degrees. In a 9X13" pan, pour in oil and water. Add spices and chicken breasts (raw). Add veggies around and on top of chicken. Place spaghetti squash in oven. Cover 9X13" pan with tin foil. Bake chicken and spaghetti squash for about an hour or until both are done.

Either make your own sauce, or try mine:
1 28 oz. can tomato puree
2 garlic cloves, minced
1/2 tsp. red pepper
1 tsp. basil
1 tsp. oregano
1 tsp. black pepper

Bring to a boil in a small saucepan. When spaghetti squash and chicken mixture are done, remove from oven and prepare squash. Serve chicken and veggies on a bed of spaghetti squash with sauce on top. MMMMMmmmm!

Oil: Black Gold

2010-05-18T09:14:00.000-07:00

Whenever I think about cooking oil I am instantly taken back to a Simpson's episode in which Homer decided to become an oil trafficker. He goes into fast food restaurants, retrieves their used oil, and then sells it. At one point, he goes into a fast food restaurant and sees the pimply teen behind the counter and remarks 'There must be $20 worth of oil on his forehead alone!'

But I digress. Oil is something I've been thinking of a lot lately. From the big oil spill, to cooking oil, I can't seem to escape it. Today, I will discuss cooking oil, because I have nothing intelligent or original to comment on about the big spill.

Calcium intake is often people's largest concern about eating paleo. The fact is, your bones don't absorb the calcium in your yogurts and milk anyways without a sufficient omega-3 to omega-6 ratio, decreased sodium, and Vitamin D intake. To increase your omega-3 to 6 ratio, you can try a couple of things: buy omega-3 enriched eggs, use oils high in omega-3, and increase your consumption of fish.

So oil. I have a comment on my blog from several weeks ago urging me to switch to coconut oil from canola. The problem is coconut oil contains NO OMEGA-3s. In fact, Loren Cordain (who has a Ph.D. in nutrition and developed the Paleo Diet) recommends not eating coconut oil at all. He recommends using Flaxseed Oil as his first choice and Canola as his second. The problem is, Flaxseed oil is incredibly expensive. For a 10 oz. bottle it is around $20 at my local grocer. So for me, on my teacher's salary, it's Canola.

I mean coconut oil no ill will, but I've yet to see any research that suggests it is better than canola or that canola is bad. What are your thoughts on the issue? What's your preferred cooking oil?

Brave Little Brussels Sprouts

2010-05-18T06:43:00.000-07:00

Well folks. I did it. I am no longer a stranger to the Brussels Sprout. That's right. Our brave vegetable for the week was faced head on in a fight to the death last evening. The Brussels Sprout won. It was delicious (at least I thought so, Marcus was not so sure). Here's what I did:

Brussels Sprouts

1 lbs. Brussels Sprouts
15 oz. Chicken Broth
1/4 yellow onion
1/4 c. dried cranberries
2 garlic cloves
2 Tbsp. Olive Oil
Freshly Ground Pepper
1 tsp. Mrs. Dash (is it sexist that she is indicated as Mrs. Dash? I think it might be. Ms. Dash or whatever her unknown first or maiden name may be. Damn patriarchy. jk) :)

1.Soak the Brussels Sprouts in a bowl of water for several minutes to remove dirt. While soaking, pour chicken broth into a deep frying pan and bring to boil.
2. Cut the ends of the sprouts and cut into bite sized pieces. Place in boiling broth. Cover. Simmer until sprouts are soft (around 10 minutes).
3. Drain the broth; add oil, garlic, onion, spices, and cranberries. Sautee for several minutes (around 5). Makes about 2.5 servings.

I served mine with grilled Talapia, but these make a great side dish for anything. The cranberries really made the dish in my opinion. :) Bring it on creepy vegetables/fruits! I bought a starfruit this week. That's up next. My 5 year old nephew would be so proud...

Confessions of a Reluctant Eater

2010-05-17T18:15:00.000-07:00

First a confession: I'm the skeptic of the family. I naturally question nearly everything that I read, hear, and see. I once told Beth that I was only 92% sure that I was alive. I need proof. I need facts. Personally, I consider this a sign of intelligence. Others find it a sign of annoyingness.

When Beth first started her Paleo adventure I was more than a little reluctant to join her. She would rave about her vastly improved fitness, her incredible new outlook on life, reduced auto-immune symptoms, and other seemingly countless miracles stemming from her new diet. I would nod and smile politely while quietly recalling my high school psychology class discussions about the placebo effect and the poor delusional minds kidnapped by its powers.

Don't get me wrong. I knew that diet is important. I knew that vegetables and fruits and nuts are good for you. With a little research (I was a vegetarian for some time) I even reluctantly conceded that some meats are good for you. But I also knew that green beans and mashed potatoes are good for you. I knew that milk and whole grains are good for you. I knew that nothing cured a cold like orange juice and chicken noodle soup.

But, like Copernicus and Darwin before me, there came a time when I had to question what I knew because I was facing irrefutable proof. My wife was undoubtedly losing weight. She was without question becoming fitter. The psoriasis that had plagued her for most of the time I've known her was almost certainly disappearing. Unless I missed something in psychology class, the placebo effect explanation was beginning to lose footing.

So, like any good skeptic I tried it for myself. The challenge: eat strictly paleo for one full week. If it sucks, (which I assumed it would) I would support my wife in her endeavor and go on eating however I wanted. If it rocked, (which I was sure it wouldn't) I would change my outlook on nutrition for good.

That was three weeks ago and I'm sad to report that this skeptic has been swayed. Despite my doubt and my years of contrary teaching, I have fallen for this lifestyle. I feel many of the same benefits that my partner raved about and I truly believe I'm healthier now than ever.

I still drink orange juice religiously. I still drink a good micro brew or glass of wine more days than not. And I'll be damned if I have to give up coffee. But when it comes down to it- I'm a believer.

Good luck Mike and Megan. Here's to your new endeavor. It's worth it.

The First Cut is the Deepest

2010-05-17T08:16:00.000-07:00

All you Cat Stevens (or Sheryl Crow) fans out there know what I'm talking about. This is a little tribute post to my good friends Mike and Megan who (after relentless convincing on my part) have decided to try paleo for a week. Good for you guys!

Megan if you're reading this, day one is the hardest. Truly. I remember sitting on my couch watching TV the first day I was paleo. Every commercial that came on I said to myself "I can't eat that anymore" "I can't drink that" "I couldn't have that, but I really want to". I swear, after a few days (really more like weeks) primal eating becomes second nature and you won't want to eat anything else. I promise (well maybe except for the occasional pizza).

On the first day I kept thinking about how hungry I was and all the non-paleo snacks I was drawn to. This requires a change of attitude. Instead think of all the options you bought yesterday that are healthy, delicious, and fresh. Try to have fun with your food. :)

Stay strong this week, I guarantee you'll see great results. Anyone else have tips for newbies? Words of encouragement?

Paleo Challenge #1: Chicken Salad

2010-05-16T15:04:00.000-07:00

I decided I needed to try to up my creativity. I want to put new paleo spins on some of my old favorite recipes. Here is the first edition of this. I'd love suggestions/challenges of "normal" recipes that I can turn paleo.

Here is my friend Megan's incredible Chicken Salad but this version is a la caveman. This is one of my favorite non-paleo meals and I've been trying to brainstorm ways to make it paleo. I used to eat this in a sandwich, any suggestions for serving now (besides just on a plate)? :)

Caveman Chicken Salad (pretty sure cavemen made this, but I'm no anthropologist):

3 chicken breasts

2 stalks celery, sliced

1/2 red onion, finely diced

3 green onions, coined

1/4 c. sliced almonds

1-2 c. red grapes, sliced in half

1-2 Tbsp. freshly ground pepper

2 Tbsp. Tarragon

salt

In a sauce pan, boil the chicken with 5-6 celery leaves, 1/2 the chopped onion, and roughly a Tablespoon of pepper. While chicken is boiling, cut up the remaining ingredients. Put the cut up ingredients in a large bowl. After this, make the mayo:

This recipe came from Loren Cordain's The Paleo Diet for Weight Loss.

Omega-3 Mayonnaise

1 whole egg (omega-3)

1 Tbsp. lemon juice

1/4 tsp. dry mustard

1/2 c. olive oil

1/2 c. flaxseed (I didn't have flaxseed so I used canola)

In a blender, combine first 3 ingredients. Blend of 3-5 seconds. Continue blending and slowly add in the oils. Blend until the mayo is our desired consistency. This was a little bit tricky, it was still a little runny for my taste, but once it was in the fridge, it solidified more.

Dump mayo in bowl with chicken salad fixins. When chicken is done boiling, shred it with a fork and add to bowl. Stir everything together. Add a pinch of salt. Flavor to taste. Obviously, store in the fridge.

Paleo Pancakes Redux

2010-05-16T08:20:00.000-07:00

Okay, so because of Adrienne's comments on last Sunday's adventure, I decided to try her recipe for pancakes this week for our Sunday morning tradition. I did as follows:

Pancakes
3 Tbsp. Coconut Flour
3 Tbsp. Almond Milk (she rec. coconut but I didn't have any)
3 eggs
a pinch of cinnamon, salt, baking powder, nutmeg, and a splash of vanilla extract

I will say that the consistency of the batter greatly surprised me. These were very thick and I had to sort of plop the batter onto the frying pan. They flipped like a dream (especially compared to last week :) ). They tasted pretty good and they were really thick. Adrienne recommended making the pancakes small to flip easier and that was definitely good advice. :) Let's just say this week went much better (atleast for us, the dog was sad she didn't get to lick pancake batter off the kitchen floor again).

My Quick Curry Soup

2010-05-15T10:40:00.000-07:00

I got the idea for this from Everyday Paleo. I had a TON of veggies in my fridge that were starting to go bad. Nothing makes me feel worse than throwing away a moldy or rotten vegetable. I decided to follow her recipe, but add in my own vegetables because I did not have the same leftover vegetables.

Curry Soup

1 lb. ground meat (I only had ground elk)
1 yellow onion, diced
2 Tbsp. Olive oil
4 Tbsp. Curry Powder
1 tsp. Cinnamon
2 tsp. Ginger
3 minced Garlic cloves
1 tsp. Tarragon
30 oz. almond or coconut milk
1/2 red pepper, diced
1 carrot, coined
1 yellow squash, coined
1/2 cucumber, coined
1 c. chopped mushrooms

In a large stock pot, heat the oil and onions for a few minutes. Add meat, brown. Add spices to beef mixture. Add milk and vegetables. Bring to boil. Simmer for 5-7 mins or until veggies are somewhat soft. Serve with cilantro as a garnish.

Bacon, Mushroom, Spinach Quiche

2010-05-14T07:50:00.000-07:00

Last night for my celebration I made Primal Eating Modern Table's Primal Quiche, but with my own spin on it. This was AWESOME! Plus, I'm of the school of thought that you can never have too much bacon... (alright so maybe I'm being a bit facetious, but still) Here's what I did:

Crust (Based off Elana's Pantry recipe):
1.5 c. Almond flour
1/4 tsp. sea salt
1/4 c. Canola oil
1/4 tsp. baking soda
2 Tbsp. water

Add wet ingredients to the dry. This will not become doughy like a traditional crust. It will still be crumbly, that's okay. Dump the contents in a pie pan. Press down on the dough with the fingers, shaping it to create a crust.

Preheat oven to 350 degress. Do not bake the crust yet. :)

Quiche
approximately 6 strips of bacon, cooked and chopped up
5 eggs
freshly ground pepper
1 c. sliced mushrooms
2 c. chopped spinach
1/4 yellow onion

Cook bacon. While this is cooking, place mushrooms and onion in frying pan with a splash of olive oil. Allow to cook for about 3 minutes. Add spinach. Cook for 2-3 more minutes until mushrooms are soft. In a large bowl, crack eggs. Add pepper and bacon to eggs. When mushroom mixture is cooked fully, add to eggs. Stir. Pour egg mixture into uncooked pie crust. Cook at 350 degrees for 30-40 minutes, take your dog for a walk while it cooks. :)

The best part? Leftovers for breakfast! Or maybe the bacon...

A Paleo Celebration

2010-05-13T15:20:00.000-07:00

For those who have been reading my blog, you know that I am looking to move across the state. You may have also noticed that I haven't posted much in the last few days. That's because I've been busy, but a very good busy. I got a job yesterday, which I am thrilled about. So tonight, I decided to celebrate my hard work and months and months of redrafting my resume. I decided I needed a good old night of celebration. Unfortunately, with the stress of the last few days Paleo my health (Psoriasis, clenching my teeth, acne, etc.) has gone out the door. I knew I wanted my celebration to be all-Paleo tonight to help my body recuperate.

Ingredients:

1 glass red wine (is there anything better to celebrate with?)

1 dangerously hot bubble bath with aforementioned glass of wine

1 walk with a seriously neglected dog and husband

1 serving of Primal Quiche (with an extra side of bacon. I'm celebrating, right?)

1 viewing of The Blind Side with dog and husband on the couch (I got the movie from Netflix last week but have been too busy to watch)

1 generous scoopful of Strawberry Rhubarb Crumble (still drooling from this)

It will be just what the doctor (or teacher) ordered! :)

One Brave Thing a Day...

2010-05-13T09:48:00.000-07:00

I went to visit my nephews in Salt Lake City last month. My 5 year old nephew is a little timid. Everyday, my brother and sister-in-law have him do one brave thing. This could be holding the worm he found in his sandbox or going down a scary slide on the playground.

It's no secret that I am deathly afraid of birds. When I was in SLC with my nephew, we were walking and a gigantically terrifying crow flew in front of us. I reacted with the natural response- shrieking. My nephew thought this was very funny. Suddenly he became very serious though. He said to me "Aunt Beth, you should try to do one brave thing every day too. Like, maybe one day, you could touch a bird."

While you won't find me rustling any feathers (at least not in the literal sense), I love his advice. Since then, my husband I have picked one brave vegetable a week. Two weeks ago it was broccoli (for him, I love broc). Last week, we tried mushrooms. This week, it was eggplant. Next week, I'm thinking brussel sprouts. Don't be afraid to try something new. Reintroduce yourself to something you swore off long ago, you might just surprise yourself. Or you could just hold a worm...

Paleo "Lasagna" (sort of...)

2010-05-10T18:39:00.000-07:00

I got this idea from here. I was nervous about this, but it was so good! The eggplant and zucchini hold their textures wonderfully and taste almost like a real noodle. I wouldn't say it tasted exactly like lasagna, but it was darn close. It DEFINITELY hit the spot!

Paleo Lasagana

1 lb. ground beef, browned
2 eggplants, sliced lenthwise into 1/4" strips
2 zucchini, sliced lengthwise into 1/4" strips
1 red bell pepper, quartered
1 yellow onion
3 garlic cloves, minced
1 bag frozen spinach
2 c. sliced mushrooms
1 (15 oz.) can diced tomatoes (make sure there is nothing else in the can)
1 (28 oz.) can tomato puree
2 tsp. oregano
1 tsp. basil (dried)
Olive Oil

1. In a small skillet, brown the beef
2. Preheat oven to 350 degrees. Preheat BBQ grill for veggies for a medium temp.
3. Cut up eggplant, zucchini, and pepper. Drizzle olive oil on top and sprinkle freshly ground pepper on top. We also added a pinch of salt to the whole batch of veggies. Place on BBQ grill and cook until done.
4. In a small saucepan, combine tomatoes and oregano. Heat on medium-low. Add beef to mixture once it is cooked.
5. In a medium saucepan, add 1 Tbsp. olive oil, garlic, and onions. Saute for about 3 minutes, add mushrooms. Saute for another 3ish minutes. Add spinach. Cook until mushrooms are soft.
6. In a 9 x 13 inch pan, spoon a small amount of the redsauce on the bottom of the pan to produce a thin coating. Lay the zucchini in strips like pasta noodles on the bottom of the pan trying to cover the entire bottom.
7. Next, spoon half the onion-spinach mixture on top of the zucchini, spreading it out. Pour half of the red sauce on top of onion-spinach mixture.
8. Next, place the grilled eggplant on top like lasagna noodles. Spoon on the other half of the onion-mushroom mixture. Top with the remaining red sauce. Sprinkle basil on top of lasagna. I also sprinkled minced garlic. Bake at 350 for 1 hour.

The Most Difficult Part of Primal Eating

2010-05-10T11:49:00.000-07:00

My husband was a vegetarian for a while in high school. Whenever he talks about his experience, he always remarks that the most challenging part of being a vegetarian is not your diet, it's everyone else.

I think much is the same with Paleo eating. Food is so closely connected to our culture, tradition, and beliefs. People hold their food near and dear to their hearts. This is why it can be uncomfortable to get into a debate with someone about their food choices. Our government (via food pyramid) has inundated society with differing ideas for decades. Modern research is starting to prove much of that wrong. If you've read In Defense of Food by Michael Pollan, then you know what I'm talking about. Many of the FDA's decision are motivated by the big corporations in the food industry. This has helped to promote misinformation to the general public. I'm not a big food conspiracy theorist, but think much of the status quo's knowledge of nutrition is flawed.

I think that the most difficult part of primal eating is not reading the ingredients on items, going without the tortilla on your burrito, or trying to live without cheese; it is by far trying to live without criticism, skepticism, or condemnation.

Paleo Pancakes?

2010-05-09T08:28:00.000-07:00

My husband and I have a long-running Sunday morning tradition that involves listening to a local radio station, eating pancakes, making Mokka coffee (basically lattes), and reading a good magazine. Many mornings we will go for a run at the dog park with our dog, Seger, after breakfast.

When I decided that I was going to cut out grains and dairy, you can imagine what this did for our tradition. We've done some research and we've been able to improvise. By no means am I condoning that this is a healthy meal, but it is definitely healthIER than what we used to have.

Lattes:

We have a mokka pot which makes the espresso and steams the milk on the stove top. We made ours today with decaf espresso and almond milk. My husband likes to have sugar-free caramel syrup in his as well.

Pancakes:

These are still a work in progress. They are incredibly difficult to flip; however, they taste just as good when they don't look pretty.

In a blender or food processor, combine:
2 omega-3 enriched eggs
1/2 c. almond flour
1/2 c. almond milk
1 tsp. vanilla
2 tsp. cinnamon
1 apple, cored

Blend. Heat a large frying on the stovetop. Add a little bit of canola, olive, or coconut oil to the skillet. Pour in the batter. Add blueberries to the freshly poured batter. Cook on each side for 3ish minutes. These are difficult to flip, so be prepared. :) Serve with real maple syrup.

Knowing all of the above did not guarantee success of it this morning. Our "pancakes" while they tasted delicious, lacked all conventionally agreed upon characteristics of a pancake. It was more of a mound of "dough" smothered in syrup, which I'm okay with. In the midst of making the pancakes, my husband tried to reblend the batter, only to forget to place the lid on the blender. Our dog was very pleased with the outcome, our kitchen cabinets and fridge were not as grateful.

So it wasn't exactly the perfect relaxing Sunday morning we sought, but it was definitely a memorable one. At least the dog enjoyed her Sunday morning treat...

If anyone has suggestions (beyond the Krusteaz pancake mix) to make this turn out better, I'm dying to hear ideas!

BBQ Primal Meal

2010-05-08T16:47:00.000-07:00

To kick off the grilling season, here's our attempt at a quick burger dinner. Of course no bun or cheese on these burgers...

1 lb. ground meat (we used bison)
1 avocado
1 bundle asparagus
2 Tbsp. Almonds
Olive Oil (approx. 1-2 Tbsp)
2 garlic cloves, minced
Freshly ground pepper
1-2 tsp. Paprika

Shape meat into hamburger patties. Ours were a 1/3 pounders. Season meat with paprika and freshly ground pepper to your liking. (Optional: could also add bell pepper and onion to meat).

Either in a grilling vegetable pan (which I don't own) or on some sheet of tin foil that are shaped into a pan (fold edges of foil up to hold in liquid). Wash the asparagus and snap off the ends, place in foil. Drizzle the asparagus in olive oil, add garlic, almonds, and freshly ground pepper. Place on a hot grill.

Add burgers to grill. Cook until both are cooked to your liking. We served ours with avocado slices. The whole meal (prep and cooking) took me 20 minutes and you can't beat that! You can top the burgers with salsa if you choose. :)

Breakfast sans Burrito

2010-05-08T09:29:00.000-07:00

We were skeptical of the butternut squash but it added just the slightest sweet taste. These were perfect!

In a small frying pan:

Scramble 4 eggs (this recipe yields 2). Add freshly ground pepper to eggs and any veggies you might want.

In another small frying pan (don't you love washing dishes?):

Fry up 4 pieces of lean, nitrate-free, uncured bacon

In food processor or blender:

Add 2 garlic cloves and approximately 1-1.5 cups of butternut squash. I'm lazy, so I bought a frozen bag of squash at the store. This was incredibly easy to do. You could buy a fresh one and cut, however. I was also out of onions, but had I an onion, that would have gone in as well. But I digress, chop the squash and garlic until it is the consistency you like. Mine were a little larger than a kidney bean.

In yet another frying pan, heat a tablespoon of olive oil. Add squash mixture. Put a pinch of salt on top and freshly ground pepper to taste. Top it all off with a low-sodium salsa and this is one mean naked burrito!

Stuffed Peppers

2010-05-06T19:03:00.000-07:00

These are every bit as tasty as they look and sound.

Stuffed Peppers:

6-7 peppers ( I used green peppers, but you can stuff any pepper)
1 lb. ground meat of choice (I used bison)
1 lb. ground chicken Italian flavored (no gluten)
1 Tbsp. cumin
1 Tbsp. oregano
1 Tbsp. pepper
1/2 tsp. red pepper flakes
1 zucchini
4 carrots
3 garlic cloves
2 c. mushrooms
2 celery stalks
1 yellow onion
1 (15 oz.) can diced tomatoes

Preheat oven to 350 degrees. In a large stock pot boil several cups of water for peppers. While you wait for this to boil, brown meat in a frying pan. Add spices to meat, set aside. In food processor (yay!) chop up all vegetables except the peppers. Be sure to remove contents as you go or they will get pretty mushy. Add meat to veg mixture.

Cut the peppers in half, remove seeds. Place peppers in the boiling water. Boil for a few minutes (around 5) until peppers are soft. Remove peppers from water with tongs and place in a small baking dish. Try to find a dish small enough to fit all the peppers so the sides are touching. Generously fill each pepper with the meat/veg mixture. Bake for around 20 minutes, uncovered. Let stand before serving. We made homemade guacamole to put on top of our peppers and it was DEFINITELY worth it.

GUACAMOLE

3 garlic cloves
1 jalapeno pepper
1/4 c. fresh cilantro
1/4 yellow onion
3 avocados
1 tsp. lemon juice
freshly ground pepper to taste.

Combine all ingredients except avocados in food processor and chop. Remove contents to a small mixing bowl. Add avocados, and mash with a potato masher to your preferred consistency. Pepper to taste.

Words of Encouragement

2010-05-05T08:09:00.000-07:00

"Have you lost weight?" might be the 4 best words in the English language. Over the last two days, I've had 4 random coworkers come up to me with this question. Why yes, yes I have.

While I know that many might find it rude or awkward to remark on someone's weight (especially if you don't know them that well); I find it so encouraging. It is what is keeping me going. I decided to eat a Paleo diet not just because of weight loss, but also to help with my skin. I feel so great on the inside- alert, happy, energetic- that I love hearing that it is translating to the outside as well.

Find someone you know who's been working hard and tell them they look! It's the small things that keep us all going... :)

Elk Crock Pot Roast

2010-05-04T09:19:00.001-07:00

My life is busy right now. I'm working full time as a teacher (end of the year is always busy), moving (which entails having my house on the market), and looking for a job for next year. Last night I had an interview, tomorrow night I have an interview. Suffice it to say, my sanity is precariously existing. My one saving grace that has been keeping me eating primal is my crock pot. I know I cooked a chicken yesterday, but today I have a girls running club after school and yoga with my girlfriends this evening.

So here's what's cookin:

Elk Crock Pot Roast (I'm lucky that my Dad and brother are hunters and keep me supplied, but the recipe would probably work well with beef as well. Grassfed beef would be ideal as it is gamier than conventionally raised beef)

1 pot roast
4 carrots
1 yellow onion, cut into big sections
7 garlic cloves
1 Tbsp. freshly ground pepper
1/4 tsp. dill weed
1/4 tsp. sage
1/4 garlic powder
2 bay leaves
1/4 tsp. dry mustard
4 c. water
1/2 Tbsp. Olive Oil

Peel carrots and place in the bottom of crock pot. Place half the onions around the carrots and all the garlic cloves. Place the roast atop of the carrots. Pour the water around the roast until the roast is mostly submerged. Drizzle the olive oil on top of the meat and sprinkle the remaining spices on top (placing the bay leaves in the liquid).

What's for breakfast?

2010-05-03T09:21:00.000-07:00

Oh breakfast. How I love and hate you. There were many years of my life when I simply lived without breakfast. I now know that this was definitely not the best idea. I have found the most challenging part of practicing a Paleo diet to be breakfast. My husband almost had a panic attack the other morning because he didn't know what to have. There is something in our human nature that likes the routine of sitting down with the bowl of oatmeal, or the Cheerios. What can you do to avoid the grains that dominate this early morning meal?

I have a couple of ideas (and for some reason most of them involve raisins and almond butter). :)

IDEA NUMERO UNO:
Apples, almond butter, and raisins.

Slice an apple up. Slap (yes, slap) a dollup of almond butter on the side of the bowl. Sprinkle raisins on top of the almond butter and dip away! There is something comforting about eating breakfast out of a bowl still....

IDEA B:
Apple Breakfast (from The Paleo Diet for Weight Loss)

1 apple
1 carrot
Handful of raisins
Cinnamon to taste

Slice apple and then cut slices into bite-sized pieces. Grate a carrot on a cheese grater. Mix in bowl with apple and raisins. Sprinkle cinnamon on top to taste. This sounds strange but it is SO GOOD!

NUMBER D:
Ants on or in a log, you choose.

I have a post about this in April . I am not the biggest cucumber fan, but I am quickly beginning to appreciate it. Follow the recipe in the link OR make the traditional Ants on a Log with celery. Just be sure to use almond butter instead of peanut. I know eating something with the word 'log' in it may not initially appear appetizing, but it is trust me. Desensitize yourself: log, log, log- nope. Still funny.

OPTION TRES:
So Smooth Smoothie!

This was also posted in April. I have to admit that I cannot get enough of these smoothies! They are so good!

Option 5,280:
Leggo My Egg-yo!

You can have roughly one egg per day without adding to your cholesterol. Cordain argues that you can then have a 2-3 egg omelet every 2-3 days. You can make your eggs however you wish- scrambled, fried, hardboiled, omelet... (do I sound like Bubba yet?). Just remember, no salt, no cheese, and no butter. To combat the plainness that can result from this, either make a homemade salsa or buy a low-sodium salsa to put atop of your eggs. You can also get creative with seasonings like paprika or basil.

Crock Pot Chicken

2010-05-03T09:12:00.001-07:00

This is what is brewing at home right now. I can't wait to get home this evening and dig in!

The fixin's:

1 whole chicken (mine was 3.5 lbs. I believe)
7ish garlic cloves, peeled, but whole
1 Tbsp. olive oil
1/2 cilantro
1 lemon, cut into slices
1/4 c. parsley
1/4 tsp. sage
1/4 tsp. thyme
1/2 tsp. rosemary
approximately a Tbsp of freshly ground pepper
2 c. water

1. Place thawed chicken (with innards removed) in crock pot. Drizzle olive oil over chicken.
2. This is the fun part: Throw, gently toss, or if you are lame, place, the remaining ingredients around/on top of the chicken.
3. I turned my crock pot on low for 8 hours, but you could also cook on high for 4 hours. Make sure you check the internal temperature before eating. Also, eat lean; avoid the skin.

Serve with the veggies of your choice. You can thank me for this later in the comments section. :)

Need to try a new protein?

2010-05-02T11:44:00.001-07:00

Take a look at this. I think I'll try to bake it into a lasagna later this week... :)

Pale-go?

2010-05-01T11:59:00.000-07:00

Need a quick, easy Paleo meal while on the road or on the go? If you're like me, you start to get hungry while running errands. I went to get my haircut today and I was driving there looking longingly at every fast food place I passed.

While my solution for you is certainly not the best thing in the world to eat (and has PLENTY of sodium in it), it is better for you than any mcburger you would eat.

The solution: Chipotle.

Here's what I order:
1. A burrito bowl, no rice, no beans.
2. Ask to start with lettuce
3. I get the veggies
4. Pick your protein (I like the chicken)
5. Pick your salsa (I like the Pico)
6. Top it all off with a little extra lettuce.

If you really want to splurge, you can get either Diet Coke or Coke Zero (Cordain argues that the artificial sweeteners are okay).

My Month as a Paleo Eater: A Review

2010-04-30T12:07:00.001-07:00

I began this blog to document the month of April. I decided I would try to challenge myself for the month and eat a primal diet to see if I noticed any changes. It's hard to believe that my 30 days are up, and my plan is to continue on this eating plan. Here's what I've noticed in just 4 short weeks:

-I've lost 8 pounds the past month eating a Paleo diet (for 20 pounds total loss)
-My Psoriasis is almost entirely gone for my elbows
-My acne is slowing going away and my complexion is evening out
-I am beginning to look leaner, on top of the weight loss
-My head is clear every day and the afternoon slump or a food coma are things of the past
-I wake up in the mornings feeling refreshed
-I've been sleeping more soundly
-I feel more positive. I know that sounds weird, but I feel less irritable and depressed
-Food definitely tastes BETTER because my taste buds are adjusting to life with less salt and sugar
-My digestive system works like clockwork now, daily
-I really appreciate the meals that I eat that are non-Paleo (pizza, yum!)
-My athletic fitness levels have skyrocketed

I am really starting to see the connection between what I put into my body and what I get in return. When I put only the best quality, non-processed foods in, I get unparalleled energy and fitness in return. The food truly works like fuel. It seems so simple, yet it has taken me 25 years to figure this out.

It has been difficult to not tell the world how great I'm feeling and try to persuade them to do the same. I think that I really do have a slight grain or dairy allergy. Whenever I have a non-Paleo meal, I can tell a difference for the entire next day (my digestion is off, I get bloated, my Psoriasis returns, etc.).

To celebrate my month of Paleo eating, I bought my self a very big treat (and a partially belated bday gift):

Watch out blogosphere! I now own a FOOD PROCESSOR! :)

Cavemen did yoga, right?

2010-04-30T11:22:00.000-07:00

I have been amazed with my feats of strength this week due to, I believe, the Paleo Diet. I have gone to Yoga class the past two evenings and I've been able to hold poses that I have never been able to do. And I haven't been to a yoga class in three years! I am amazed by how strong I find myself becoming. I think I owe a great deal of this newfound strength to primal eating.

I ran a 5K in October prior to my hunter-gatherer diet. My time was 35 minutes (very, very slow, but nonetheless an accomplishment for me). I was able to run a 5 mile race on Sunday in 55 minutes, knocking about 20 seconds+ off each mile. This amount of time is incredible, especially for such a short race.

If cavemen didn't run footraces and practice yoga, they definitely should have, because they would have kicked my butt at it for sure.