Trying to get my health back. Keto is the life for me.

Archive for March, 2013

Daikon radish, fries??

A really quick tasty treat!  I got two really big daikon radishes in my co-op basket and I didn’t really want a salad with my boiled shrimp.  I peeled the radishes and sliced them up like fries.  I pan sauteed them in coconut oil until brown on all sides. I used tongs to turn them so they wouldn’t break.  Put them on paper towels to drain added sea salt and fresh ground pepper and well gosh, I like them.  They are not crispy and seem a little moist in the middle, but they are good. So if you excuse me I’m going to eat my radish fries before they get cold.





Co-op day and sorry I’ve been missing!

Let me start by saying I am sorry for not posting for over two weeks! Long story short, funerals,phone dying and me ill. On the the good stuff!!

I volunteered today with my produce co-op instead of the sort, I worked the farm stand.  Which means meeting everyone that gets shares and answering any questions they may have.  If you know me at all then you know I love to talk about food!  I had fun and met some really nice people!  I hope that I answered some questions about produce and gave someone inspiration on cooking 🙂  I spent two and a half hours having fun and I got free produce. Here is what we got this week. Arugala, red leaf lettuce, green leaf lettuce, white potatoes, onion, Champagne mango, grapefruit, spinach, cauliflower, daikon radishes, D’Anjou pears, carrots, mineolla tangerines and broccoli.  What a haul and if I had purchased this as a member it would have only cost 30.00. The size of the red leaf lettuce, wow!!! I mean just that alone will make a epic salad tonight. I will get a few posts out next week, since it is Easter weekend and I have a baby shower to go to I won’t promise anything else for this weekend, but I will try to post my 3 ingredient pancake recipe soon! I hope everyone has a wonderful and blessed Easter.


Paleo Chicken pot pie soup, OMG!!!! Love at first bite

chicken pot pie soup

I had seen a recipe for a very tasty sounding soup, the problem was it was a SAD recipe. I decided right then to make it Paleo/Primal and the kitchen chemistry began. What I ended up making is something I will make over and over again! I am very happy with my results and hope you enjoy it as much as my DH, poor next door neighbor and I did. This is a dairy,grain, tuber and night shade free recipe. I will call it Chicken pot pie soup.
1 small head of cauliflower
1 large parsnip
1/2 pound of fresh green beans
3 carrots
1 stalk of celery
1/3 of a small red onion
2 Portabello mushrooms
1 can of full fat coconut milk
1 TBS chopped fresh thyme
1/8 tsp garlic granules
1 pound cooked chicken chopped
4 cups chicken bone broth
fresh ground black pepper and sea salt to taste
Rice your cauliflower in the food processor and cook until tender. Puree cooked cauliflower with a little of the coconut milk set aside.
Dice all of your vegetables into small pieces and put into a large soup pot. Add your chicken broth, chopped thyme and bring to a boil, continue to simmer on lower heat until all vegetables are tender. Add diced cooked chicken and heat thoroughly. Add pureed cauliflower, coconut milk and garlic stir very well. Simmer for 15 to 20 minutes to reduce and thicken sauce, add salt and pepper to taste.

To make it seem more pot pie like, you could put it in a oven proof bowl and add more pureed cauliflower on top and bake until it browns a little. Please let me know if you make this and how it turns out for you.  Comments are welcome and encouraged!

Imagericed cauliflower

Imagecarrots and parsnips diced

Imagegreen beans

Imagediced veggies

Imagefinished chicken pot pie soup

Poached Salmon with a lemon,dill caper sauce. Primal

This is the only way I can get my DH to eat Salmon. It has dairy in the recipe *gasp*

This is the most tasty fish recipes I have stumbled across in my kitchen chemistry. I use wild caught Salmon that I stock up on whenever I find it on sale and Whole Foods Market fish mongers are wonderful and remove the bones for me. I make my lemon dill caper sauce in the morning so the flavors have plenty of time to marry.    I start with 1 pound of thawed or fresh salmon and sprinkle just a touch of sea salt, ground black pepper and dried dill.

Ingredients for the poaching

1 cup of white wine

3 cups water

juice of 2 lemons and their zest

4 sprigs of fresh dill

2 minced cloves of garlic

1/8 tsp sea salt

Put into pan and bring to a rolling boil.  Place salmon gently into poaching liquid while it boils, bring back to a boil and cook until it reaches your desired doneness of medium, well rare which ever you prefer.

Ingredients for the lemon dill caper sauce

1/2 c homemade mayo

1/2 c Greek yogurt

4 TBS Capers drained

juice from one lemon ( 3 TBS)

1 1/2 to 2 TBS finely chopped fresh dill

salt and pepper to taste

Mix together well and put in a covered container.  Place in fridge until you serve the salmon. Spoon over the salmon and enjoy!





Something to tie you over until I’m not so busy! My best friend of 30 years is in town for a visit.  I have to take her to all the cool new stores that are in DFW that she hasn’t been to. I give you the best way to cook bacon!! No mess no fuss. Line a baking sheet with foil making sure you cover it completely. Put bacon on the cookie sheet and put into the oven and then turn oven on to 400. Bake for 20 minutes. That is it. And once you remove the foil from the pan there is nothing to clean!!! I drain my bacon grease into a glass jar and store it in the refrigerator. Crispy, no mess bacon!



Bacon on cookie sheet


baking bacon



baked bacon


Bone broth from beef and chickens.

Since there has been so many people asking about how to make bone broth, or as my DH would call it “Bone jelly”. I just happened to make some yesterday and thought I’d help some of you out by posting my recipe and how I do it. I have had great success with my method. It can be either real easy or time consuming, but either way it turns out flawless for me every single time. I will give you the amounts of what I use and the two different types I make right now are chicken and beef.

My crock pot is a 5 quart programmable stainless steel one, I had a bigger one and I’m going to get another one just for making bone broth easier.

I only use grass fed bones and day old marked down organic produce that I get from a store right around the corner from my house for 1.00 a bag and I pull out what is usable and compost the rest in my friends keyhole garden.  I get my beef bones at Whole Foods Market for only 2.99 a pound, that is less expensive than the regular grocery chains non- grass fed bones of 5.99 a pound. I also will be getting bones from Farm to Forks, a wonderful new thing I just learned about.  That is where I got my chicken carcasses and feet from for a awesome price of 1.00 a pound.  The carcasses are meaty enough to make chicken soup out of and then make bone broth.  Here is the hows and how much

Ingredients for chicken broth

10 chicken feet

2 chicken carcusses

4 to 6 cloves of whole garlic

1 whole onion skin on

8 to 10 whole peppercorns

2 TBS Apple cider vinegar

1 tsp sea salt

3 to 4 celery stalks with leaves

2 to 3 carrots

If your crock pot or stock pot is large enough you can leave the vegetables whole for ease of removal.

Place all ingredients in your stock pot (my chicken parts are frozen and my crock pot is small, this is why I start it this way)

cover with purified water and bring to a boil, reduce heat and simmer all day. Transfer to your crock pot right before bed time and continue cooking in your crock pot for 20 more hours.  Strain your broth after cooking in your crock pot and place into your refrigerator until the fat rises to the top and solidifies. Scrap off the fat if you wish and put into jars or other containers, for a space saver you can put the chilled jellied broth into zip lock baggies and freeze flat.  I freeze a couple jars, making sure I leave 1 full inch at the top for expansion.  

Imagechicken feet and carcasses

Beef bone broth ingredients

3 to 6 pounds of Beef bones ( what ever you can fit in the crock pot)

4 to 6 cloves of whole garlic

1 whole onion skin on

8 to 10 whole peppercorns

2 TBS Apple cider vinegar

1 tsp sea salt

3 to 4 celery stalks with leaves

2 to 3 carrots

Put all ingredients into the crock pot and cover with purified water turn on low and cook for 30 hours. It has a rich beefy taste with garlic overtones.

Imagebeef bones in my crock pot

Image jelled broth

Imagebone jelly

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Happily Uprooted

Eat well, Travel often: Living and learning on the road!

Paleo in PDX

Living, moving & eating well in Portland, Oregon

The Paleo Gypsy

Living the Paleo life on the road and on a budget!