Last week I promised the muffin recipe but I’m holding out…I know I’m mean! I’m a tease, well sort of. I will post it but I thought with the long holiday weekend coming up and all the cooking out plans you might have… I would post some Memorial Day “type” recipes. First up BBQ sauce! I have posted a BBQ version before but I have taken a lot of slack due to the orange juice, hence “sugar”, involved with the recipe. With that being said, there is no orange juice or sweetener of any kind in this recipe. Yay! We can all do the Paleo dance. Ok, maybe only I will. And stay tuned because my hope is to post another recipe in the next few days using this BBQ sauce. That way your Paleo tummy will be happy at this weekends festivities instead of totally hating you because you ate non-paleo foods. I’ve been there, it’s no fun. The only horrible part about my experience I ate something I thought was Paleo only to find out later that it totally wasn’t because I was curled up in a ball in pain. Ok, too much info there but totally true. I would hate for any of you to experience it so hopefully these recipes will help.
I’m going to keep the gibber down in this post since I pretty much talked your ear off in the last post. Also, I have a mountain of work piled up on my makeshift desk (which is actually the dining room table) that needs to be done. It’s never ending pile of to-do’s! And as much as I would love to stick around and talk random non-sense I’ll hold out until next time. I’ll be back soon with another recipe before the week is out and we all head off for our long 3-day weekend!
Paleo BBQ Sauce
1/2 tablespoon coconut oil (or even better bacon grease)
3 cloves garlic, minced
1/4 cup sweet yellow onion, finely diced
1 1/2 tablespoons Dijon Mustard
1 teaspoon apple cider vinegar
1 teaspoon coconut aminos
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon sea salt
Juice of 1 lemon
1 1/3 cup low-sodium chicken broth
1 – 7 ounce jar or can tomato paste
In a sauce pan, heat coconut oil on medium heat. Add garlic and onion, and sauté until soft and translucent.
Add mustard, apple cider vinegar, coconut aminos, paprika, cayenne pepper, and salt, and continue to sauté (about 30 seconds).
Add lemon juice, chicken broth, and tomato paste, and whisking all ingredients together until smooth.
Bring to a light boil, reduce to simmer, and slightly cover with lid. Simmer for 30-45 minutes, and let cool.
Sauce can be stored in an airtight container in refrigerator up to 1 week.
Makes about 2 cups
The cookies are the winners! I asked today on facebook which recipe you were in need of and the cookies were the winners, but it was close. Don’t worry the muffins will be shared soon!
I have missed you all! Back from vacation and feeling refreshed! We had a great time and it was one of those vacations where you just don’t want it to end. Then again, most vacations are like that …right? We got some beach time in which was needed. We have seriously missed the beach after making the move from Florida to Charlotte. The weather was a little cooler on the first few days but we didn’t care. We wore jackets over our bathing suits just so we could get on the beach and play. By the end of the week it was warmer and we had a blast. We made our way back home on Sunday and I was itching to get back to crossfit. We made up our own WOD’s on the beach a few days while we were there but nothing beats being back with the community of people at your box that you adore. Monday I was slow but it felt good to get back. Then came Tuesday…..and everything went downhill in a matter of a few minutes into the workout. I’m embarrassed to say this downhill actually happened in the warm-up not the workout. Yes, I’m embarrassed!! Do you remember a few months ago when I took a spill on the 24″ box jump? Well I thought I conquered the box and wouldn’t have another run in with the 24″ box. Well…..I was wrong! I was on 9 of 10 in our warm-up box jumps on the 24″ box and there I went. The sad thing about it all is I had a bad feeling right before I made the fall. I looked down and the beautiful scar I had from the first fall was wide open. Not a scrape but wide open….yes, you are seeing the visual right now and I’m sorry especially since this is a blog about food and you should be thinking of food instead of….well yucky stuff. Any who, the wonderful friends I have at my box got me wrapped up so I could make my way to the closest urgent care. Walking in I felt fine but moments later, and luckily after the hubby and kids arrived, my body went into shock and I nearly passed out. I have to say it did get me in the doors to see the doctor faster though. 10 stitches plus 2 vertical mattress stitches later I’m here to tell my embarrassing story of how the 24″ box won again! Darn wooden box! Actually, I had other words for the box but I won’t indulge but your mind can just imagine what they were. But seriously, I’m wearing my old soccer shin guards from here on out when we have to jump on a wooden box!!!! I’m not having any of this again!! The worst part about it is I’m sidelined from working out for a few (or more) days. Sucks! The past few days have been painful but I’m hoping this will heal fast because did I tell you….I got pretty pink nano’s for my Mother’s Day gift! I must have been good! But I really need this to heal so I can sport my new kicks and get my butt back in the gym!
Enough about that and onto cookies. And note to self: write down the recipe of something you are working on because you will forget after you come back from vacation and are trying to write a blog post about them. Yes, I made these before leaving on our trip and I completely forgot certain things. So what happens when you do that? You have to make them again!! Not a good thing when you are sitting on your butt and not working out. The kids and the hubby are going to have to eat these fast so I don’t give into them but they call your name. They are good and don’t you worry about those carrots hidden inside these…they make the cookies good for you, right? Haha! Maybe I should eat them so the carrots can help me see that 24″ box better next time!!! Enjoy!
Carrot Dark Chocolate Chunk Cookies
1 1/3 cup almond flour
1 1/2 tablespoons coconut flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 teaspoon sea salt
2 medjool date, pit removed and chopped
1/4 cup coconut oil, melted
1 1/2 tablespoons maple syrup (optional but if you don’t add use 1 more date)
1 teaspoon vanilla extract
1/2 cup grated carrots
1/3 cup dark chocolate (85% and higher), chopped
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a small bowl combine all dry ingredients, almond flour through sea salt, and whisk to combine.
In the bowl of a food processor combine dates, coconut oil, egg, maple syrup, and vanilla extract and process to combine. You want the dates to be completely broken up. Add dry ingredients to the bowl of food processor and pulse to combine.
Remove blade from food processor and stir in carrots and dark chocolate. The dough will be very sticky. If you want to add an added crunch add 1/4 cup chopped walnuts to the cookie batter.
Scoop even scoops of batter with cookie or ice cream scoop and place onto prepared baking sheet and slightly press the tops.
Bake cookies for 12-15 minutes or until golden.
Cool cookies on pan for 5 -10 minutes before removing from pan (or trying). If you remove too quickly cookies will break because they are on the softer side.
Cookies will keep longer stored in an airtight container in refrigerator. You can also freeze and enjoy later.
Makes about 18 – 20 cookies
I’m drowning! Drowning with so much stuff….I sound like I did last week. Oh well, its the truth. I guess I’m consistent! This week a bomb went off in my house. Tuesday I got the call from the girls school that the head lice that was being warned about 2 weeks ago landed in not one of my children but TWO (but luckily not me)! I guess that would happen when I do have twins…duh! The days after have been taking trips to a specialist…which I didn’t know there was such a thing until this all happened by the way. I have to say those specialist were the happiest group of people I have ever seen especially they are checking peoples heads for bugs and eggs. Yuck! I was lucky enough never to have gotten these little critters in my hair growing up. I can honestly say I hope my little ones don’t have to go through it again either. Not only does it suck in the pocket book but all those things on the to-do list you have get pushed back even more. Like this blog post….I wanted to post it days ago but it’s Friday and I’m just getting to it. But the girls were home with me the past three days which meant entertaining two little ones and not getting much of anything done! I hope I don’t sound like one of those whiny people…I hate it when my kids whine so I really hope I’m not sounding like them! I’m sorry….I’ll shut up now. But seriously, other moms out there who have gone through this whole lice thing please tell me this only happen to your child once and not multiple times. Ok, I’m shutting up.
Here is a good thing, our vacation starts tomorrow! The family and I are headed out on some much needed bonding time together…oh and the dog is even coming along too. Which makes us all happy to have our four legged friend along for the fun. So no whining or blog posts from me next week but hopefully I’ll be able to come back a new person and just maybe a new redesigned site….ok, that may be later in the month but its coming and I’m over the moon with excitement to share it all with you. I’ve been listening to you all too. A print option is coming, a pin it option is coming, and some more paleo information overload that will hopefully make your transition to the lifestyle easy. I’m thankful for the creative and super talents of Melissa and Erin over at Wooden Spoon Kitchen to make this all a reality.
Ok, food….here is the recipe! Oh, I realized I am extremely rusty on making a fried egg. I’m a scrambled egg kind of girl on most days. Sorry they aren’t so pretty…they tasted good though!
Breakfast Skillet Hash
2 slices nitrate free pastured bacon, cooked
1 small to medium sweet potato, finely diced
1 bunch of brussel sprouts, trimmed and quartered
1/4 teaspoon sea salt
To make hash:
Use the bacon grease from the cooked bacon and add to a cast iron skillet over medium-high heat. Add diced sweet potato and sea salt and stir to combine. Cook sweet potatoes for about 3 to 4 minutes, stirring often. Then stir in brussel sprout quarters and continue to cook until both the sweet potato and brussels sprouts are tender and golden.
Dice cooked bacon into pieces and stir into hash. Remove from heat and set aside.
To make fried eggs:
Set your non-stick pan over medium heat and let it warm up. Add 1-3 teaspoons of coconut oil or bacon grease. Crack egg(s) directly into pan. Once you’ve cracked the eggs in the pan, just let them sit. They will be done when the whites are set and the outer edges are just starting to curl up. If the edges start to curl before the whites in the center are fully cooked, cover the pan with a lid for a minute or two.
Divide hash onto two plates and serve two fried eggs over hash.
Makes 4 servings.
I have a couple recipes stocked up to post but time has gotten away from me. Where does the time go? Am I the only one that wishes we had more time in a day? My to-do list on a daily basis continues to grow and yet hardly anything gets marked off because something other than what I am supposed to do happens. Things happen! Darn things…stop happening so I can get crap done! Ugh! All of you who have sent emails or comments on the blog I promise I will get back to you soon. I haven’t shared the reason for lack of posts lately because there hasn’t been a good time to indulge why with you….is there ever a good time? Ok, there I go on time again! I’ll shut up and continue with what I was going to tell you. So you know I did the e-book, and you know that I worked on another book which will be out on book shelves in October, BUT there is something else….I’m working on another book!! Yep, folks I’m pretty excited because this next project isn’t just about recipes it’s about Super Paleo Foods and all about what makes them super and then thrown in are of course recipes I have created (and photographed), 50 to be exact! I have been working behind the scenes on that for a month or two and the manuscript is due to the publisher July 1st! Which speaking of time…. is not a lot!! I am so fortunate to be partnering with Julia on writing some of the content inside the book. She has been so wonderful to work with and takes my gibber and random thoughts and turns them into perfect sense. So bare with me on posts in the next two months as I work like crazy behind the scenes on this new project. Which by the way will be available to your eyes in May 2014! I know a whole year but I promise the wait will be worth it. I’m excited about this project and I hope you will be too.
Before I scoot along to work on more recipe development for the book I wanted to share this bread recipe with you. It’s one of those things that came about when there was one ripe banana sitting on my counter begging to be used. I have done my fair share of muffins on the blog so I thought it was time for some bread. So here you have it….Apple Carrot Banana Bread. The banana and dates give it a nice natural sweetness but I did add a little maple syrup to the batter which gave it the perfect balance. You can opt to leave it out but I recommend keeping it in. You can also turn these into muffins if you are worried about eating the whole loaf. Either way enjoy!
Have a fabulous weekend folks and I promise if I’m not talking here on the blog or other social media outlets it doesn’t mean I don’t love you guys and not working hard on all things Paleo related! I’m just knee deep and wishing I had more time…..
Apple Carrot Banana Bread
2 small carrots, shredded
1 apple, shredded
1 ripe banana, mashed
4 medjool dates, pitted
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
2 tablespoons maple syrup (optional, but recommended)
1/2 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Preheat oven to 350 degrees. Grease a bread loaf pan with coconut oil. The loaf pan I used here can be found here.
Shred carrots and apple and set aside.
In bowl of a food processor, add banana, dates, eggs, coconut oil, vanilla extract, and maple syrup and process until dates are completely broken up and no large chunks are in mixture.
Add coconut flour, baking soda, sea salt, cinnamon, ginger, and cloves to food processor and process until a batter forms. Remove blade from bowl and stir in shredded carrots and apple.
Pour batter into prepared load pan and bake for 45-50 minutes or until toothpick inserted in center comes out clean. You can sprinkle additional cinnamon on top of loaf if you desire as well.
Allow loaf to cool for 10-15 minutes before cutting into.
Loaf can be wrapped and stored in refrigerator for 3 to 4 days. It can also be frozen and enjoyed at a later time.
Makes 1 bread loaf or 12 muffins
It’s been awhile since I’ve posted. It’s been a bit crazy in my world. Some good…and some bad but that’s what makes the world go around. Right? Right! I don’t want to bore you with all the “bad” stuff so instead lets talk about the good. Everyone needs a little good after everything that has happened in Boston this week. So scary! My thoughts go out to those of you in Boston and if you know of someone effected by the events that happen on Monday. So scary to what this world is coming to.
Ok, we are supposed to be talking good (not bad)! Now for some good, I just finished the proofreading for the real deal cookbook that will be out this coming October! I have to say its pretty crazy to see all the hard work I packed into a 3 month window on physical pages. And how I managed to not only write the book, create recipes, and photograph 50 of the recipes in 3 short months all while working on the e-book is still a little hard to wrap my brain around. I think I’m seriously insane….but you guys already knew that so that isn’t anything new to you. Haha! Again, proofreading is done and now I guess we will wait for the next steps. Not sure what those are since I pretty much have been along for the ride on this cookbook writing stuff. I will keep you updated on things as we go. Speaking of cookbooks, did you see Juli’s cookbook is now available to order on Amazon? I ordered my copy and I’m excited to get my paws on it too! Love that girl! And another cookbook I’m excited about is Haley and Bill’s latest, Gathered. It looks beautiful! Their first cookbook is still one of my all time favorite Paleo cookbooks. A lot of Paleo cookbooks will be on shelves soon. Makes my heart happy I must say!
Another piece of good, the new look on the site is supposed to be coming your way the 2nd week of May if all goes as planned. I’m soooo excited about it. I need a new spring cleaning on the site. It’s going to have a new focus and its going to be nothing but Paleo food talk. Some other things in there too that my only hope will make it easy for you to stick to your paleo lifestyle without the fear it sometimes may bring. Did I tell you I was excited about this whole new look? I’m over the moon! I’ve tried to sprinkle some of what is to come with the logo in the pictures recently. Let me know what you think.
Just some other side stuff and recent thoughts that I had to share because sometimes they may help someone out there in a weird unknown way. I have had a wave of doubt come through me lately. You see back last summer with the move we made to a new state I quit my corporate America job in order to jump on my passion for Paleo and sharing that word with others out there. It’s been a scary ride and there have been times were I have seriously wondered what I was thinking and even scared that I may not be able to buy groceries for the week. With that being said and a little side note, thank you for those who have bought the ebook. Its helped me stay afloat. As always I’ve gone off the track I was trying to take with this. So back on track we go….earlier this week I was seriously thinking of entering back into the corporate rat race. You see the unknown is scary and the known is comfortable and stable. Then something happened yesterday that made me really stop and think. First I met a lady while the girls played with her niece. We got to talking and eventually the conversation landed on “what I did”. I told her about Paleo and she knew about it and told me her sister-in-law was Paleo. We continued to talk and as I was talking my passion about this stuff radiated through me…why deny it and turn away I thought? AND then not but a few hours later I was approached about the idea of Paleo catering and meal delivery in my local city. Hmmmm….things happen at the right time and sometimes when you need them the most. I need to keep a note close by that reads, DON”T GIVE UP ON YOUR PASSION AND YOUR DREAM!!! Sometimes you need a little kick in the butt to realize that you can’t give up!
Enough with my rambling words. What about a burger? With the weather warming up I have craved nothing but burgers on the grill lately. We made them twice this past weekend and I made these pork burgers last night with some leftover pesto I had in the refrigerator. They are easy to whip up and the tomatoes really make these in my humble opinion. But there is nothing wrong if you just don’t have it in you to saute them up. Either way, enjoy and I hope my rambling thoughts helped one of you out there in some small way.
Pesto Pork Burgers with Sauteed Cherry Tomatoes
1 pound ground pastured pork
2 tablespoons Paleo Pesto (recipe below)
1/4 teaspoon sea salt
1/2 cup cherry tomatoes, halved
1 tablespoon fresh basil, chopped
1 garlic clove, minced
Paleo Spinach Pesto
2 cups baby spinach
1 cup fresh basil
1 clove garlic, sliced
1/4 cup olive oil
juice and zest of one lemon
sea salt and fresh pepper to taste
To make pesto: Blend everything together in a food processor until smooth. Stopping a few times to scrape down the sides of bowl. Taste and adjust, adding more salt, pepper, or olive oil, as necessary.
To make burgers: In a large bowl, add pork, pesto, and sea salt and use a fork to incorporate evenly together. Form pork mixture into 4 to 5 even patties. Allow the patties to sit for about 10 minutes covered while you preheat grill or grill pan. Allow the patties to absorb the flavor of the pesto by allowing them to sit. You can also form patties the night before and store in refrigerator. If you do this, just allow the burgers to sit out for 5-10 minutes before placing on the grill or grill pan.
Place burgers on grill or grill pan and allow to cook on one side 3 to 4 minutes until flipping to cook the other side.
To make tomato basil saute: In a medium nonstick skillet heated over medium heat add 1 teaspoon coconut oil or bacon grease. Allow the oil to melt and add tomatoes, basil, and minced garlic. Stir and allow the tomatoes to soften and burst with flavor. About 2 minutes.
Serve burgers with tomato mixture onto top.
Makes 4 to 5 burgers