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Posts tagged ‘carrots’

21 DSD Day 11, Busy, busy,busy!

Gallon of goodness

Gallon of goodness

Today I spent all day cooking for something called a meal train.  There is a family, man wife and two children.  He is undergoing Chemo treatments and mom is busy working and taking care of two kiddo’s 6 years and 3 months.  A meal train is something that someone sets up and people volunteer to make and take a meal.  I volunteered and wanted to take enough over so there would be a good amount for left overs as well.  I made Paleo Turkey Pot Pie Soup.  It’s been a little cold here so I wanted to make something comforting, warming, filling. nurturing, tasty and above all healthy.  I just have to say, Turkey’s have HUGE wings!  I got one wing and it weighed 2 pounds.  Their thighs are pretty darn spectacular as well, huge heavy and very meaty weighing it at over 3 pound each.  The night before I make the soup, I put in my crock pot the turkey parts, 3 carrots to line the crock pot, 1 onion whole, one large bunch of garlic whole, 2 tsp sea salt, black pepper and 2 TBS Apple Cider vinegar.  I woke up at 4:00 am and I had turned my handy crock on to defrost to start off, so I switched to to low at 4:00 am.  When I got to the nitty gritty at 8:00 am the house smelled divine.  I turn my crock off and let pulled the turkey meat and parts out to cool.  I strained the broth into my largest soup pot and began chopping and dicing vegetables.  I use cauliflower puree and full fat coconut milk to thicken my Pot Pie soups.  This gives it a very creamy thick gravy like consistency and a extra few servings of vegetables.  The best part is you can sneak the hated cauliflower past children and husbands easily without their knowledge.  

I also decided to make a roll to go with this hearty soup and decided on the Herb drop biscuits in the 21 DSD book.  I will tell you, you need these biscuits in your life!  They are now on my Thanksgiving list!  I will have to tell you though, if you want the recipe you will have to by the book, sorry I can’t give it out.  But what I can do is show you a picture of mine.

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Herb drop biscuit form the 21 DSD Book.

I was so busy running around and cooking that I was not hungry again.  I don’t know if this is good or bad, but I’m just going to let my body choose when it wants to eat.  I really didn’t have much today.

Breakfast was a Bullet Proof Coffee\

Lunch was 1 cup of  fut fat organic Kolona cottage cheese 

snack was 2 ounces Grass fed Cheddar cheese and small handful of pistachio’s

Dinner

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turkey pot pie soup and herb drop biscuits.

I will post the recipe for the soup as another post, so this one doesn’t get too long

 

21 DSD Day 10, I’m just not hungry.

I started my morning with my usual Bullet Proof coffee, with my additions.  16 ounces of hot dark roast coffee, 2 TBS Kerry Gold unsalted butter 1 tsp cinnamon and organic heavy cream.  put all that in my Blendtec blender and it’s just like a Latte!  I have tons of phone calls I make and errands to get done.  I get that done and move to time to fuel my body.  I have two Buffalo Chicken Egg muffins and a 1/2 cup of cinnamon roasted Butternut squash.  I have to show some love to Balanced Bites for this!  Here is the link for the recipe,  and the site.  I highly recommend the book!!!  http://balancedbites.com/2013/02/easy-recipe-buffalo-chicken-egg-muffins.html

I go to see my Chiropractor today, but thought I’d take care of getting the shopping done for my Angel Tree gift.  It’s 1:00 in the afternoon on a Wednesday and the whole city of Dallas decided they were going shopping at Walmart.  Needless to say, I left empty handed and had just enough time to get to my 3:00 p.m. visit.  I leave Dr. Cox’s office feeling awesome and go to get what I need for the Angle Tree. I munch on a small handful of pistachio’s on my way to Hades/ Walmart.   As I’m finishing up my visit to Hades,  I mean Walmart, I realize, I haven’t eaten much today.  I remember that I had gotten some really good sugar free Nitrate and Nitrite free Chicken breast from the deli at my favorite scary store and I go get some.  I grabbed a bunch of green tipped banana’s while I’m there.  I pay for my items get in the Black Beast ( Dodge Ram, I love this truck, btw!!!)  And munch on some meat and a banana on my way home, in RUSH HOUR TRAFFIC!  I get home and figure I’d better have something else to eat today.  I go into my kitchen and literally throw together a really tasty soup.  I will give the details below, after I show off my epic brunch.

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Buffalo Chicken Egg Muffins with Blue Cheese and oven roasted cinnamon butternut squash .

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Egg Drop Buffalo Chicken soup with Turmeric.

 

Basic ingredients, since I didn’t measure anything.  I just kind of threw this together.

4 cups chicken bone broth ( I make mine salt free)

1 cup shredded buffalo chicken

1 cup organic baby spinach

1 cup Trader Joe’s frozen Parisian carrots

3 green onions

1 tsp garlic granules

1/2 tsp sea salt

fresh ground black pepper

1 egg

Bring broth to a boil add carrots, green onions and bring back to a boil. Lower heat and simmer for 10 minutes.  Add the rest of the ingredients and bring back to a boil, reduce heat and simmer for 10 minutes.  Beat egg well and bring soup back to a boil and slowly add egg while mixing soup vigorously.

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before egg is added

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Dinner is ready!

Day 1 on the 21 DSD.

I am going to try and post every day, if not every other day.  I will post pictures of what I eat, the good, the bad and the ugly!

 

I will also try and tell you how I’m feeling.

What I ate the first day;

Breakfast ~ Carrot pumpkin muffins from the book, topped with Apple pumpkin butter, maybe 1 TBS ( 21 DSD approved the recipe) and bullet proof coffee made with Kerry Gold unsalted butter, coconut oil, cinnamon and cacao powder.

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Lunch ~ Two eggs fried in bacon grease on top of Spaghetti squash hash browns.

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Snack ~ Very small Granny smith apple ,Sunflower seed butter and 1 ounce of raw milk grass fed cheddar cheese.

Snack while shopping ~ Pistachio’s ( this was to keep me from sampling Holiday stuff!)

Dinner ~ 2 roasted chicken wings, drumstick ,a few slices of chicken breast with asparagus and a glass of raw milk.  No pictures of the chicken or asparagus, they weren’t picture worthy 😉

How I felt ~ hungry all day and I was making sure to drink a lot of water and had 8 ounces of Home brewed Kombucha.  I made extra chicken last night and boiled some eggs.  

I’m having a hard time with some pain right now, due to getting tackled by a sweet playful pup on Sunday night.  The pain was in my shoulder ( rotator cuff injury from years ago) on the right and today I can barely move my head and neck.  The good news it’s not diet related and I go see my Chiropractor Wednesday!  The bad is it’s making it difficult to type, cook, drive, shower, get dressed and everything else I forgot to mention.  Here is to day 2 of the 21 DSD!!!  Oh and nobody has died yet 😉

 

Fast quick and in a hurry stir fry.

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If you ever find yourself short on time, like I do and have a few things on hand, like Cabbage,celery, carrots, mushrooms,water chestnuts and bamboo shoots.  Or you can really cut down on time and make a great speed cheat so to speak.  Pick up a bag or carton of shredded coleslaw mix at your local, Whole Foods Market, Trader Joe’s or what ever is closest to you. I have gotten the shredded tri color coleslaw mix from Albertsons before as well and it was fresh and worked well in my dish.  A pound of grass fed ground beef, chicken breast, ground turkey breast or what ever meat your little heart desires.  For seasoning I use Coconut Aminos, garlic and onion.  I found a great little chopped garlic, shallots and celery mixture at Trader Joe’s I try and keep on hand for short cuts.  And I also found one made by Birdseye in the freezer section The Marsala blend.  I do try to keep it to the clean 15 and stay away from the dirty dozen with these items.  But enough about that lets get cooking!

 

I break up and start to brown my 1 pound of grass fed beef, while it is still pink I add the Birdseye mushroom, onion and garlic mixture as well as a few big hand fulls of the cabbage mix.  Mix it all together very well and put the lid on the pan and let it simmer on low to medium low until the beef browns and the veggies get tender crisp.  Open and drain the water off the water chestnuts and bamboo shoots add about 1/2 can of each to the stir fry and add a few Tablespoons of coconut aminos.  Mix all together well and let simmer for a few minutes to get bamboo shoots and water chestnut hot.  Right before serving add fresh cracked black pepper and any other hot or spicy seasoning you’d like.  Enjoy your quick fast and in a hurry stir fry and let me know if you tried it, how it was and if you made any additions to it please.  I love feed back!

 

 

 

 

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

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Beef vegetable soup, Paleo and comforting.

beef soup

I knew we were going to get a little cold snap this week/ weekend and I decided I really wanted a good pot of Beef and vegetable soup. I went and gathered yesterday and hit the jackpot on great prices. At Whole Foods Market they have Portabella mushrooms on sale for 2.99 a pound. I will go back today and get some more of those, maybe try my hand at dehydrating them and make a Sheppard’s pie, also called Cottage pie.  I got grass fed ground beef for 4.99 a pound and yes I stocked up! Parsnips, I have never tried them so I got three really healthy looking ones. I hate cutting onions so I cheated and bought organic red onion already chopped at Whole Foods, as well as celery and a bag of organic baby carrots.  I have found that no matter what, if I buy a bunch of celery, most of it goes bad before I can use all of it. Maybe I should dehydrate some and then try using it in a soup or casserole.  My wonderful and dear friend across the street gave be a beautiful bunch of Asparagus.

 Here is the how to do it part and the what I put in it, I am trying very hard to write down what I throw in my recipes because I really just go into the kitchen, throw stuff together and hope for the best! 

1 large peeled chopped parsnip

1/2 bag of baby carrots chopped

1 bunch of fresh asparagus chopped

1/3 lb of organic celery chopped

1/3 lb organic red onion chopped

2 Portabello mushrooms chopped

1 lb grass fed ground beef

1 piece cooked nitrate and nitrite free bacon

64 oz. organic beef broth

4 bay leaves

4 tsp garlic granules

2 tsp sea salt

2 TBS grass fed butter ( sub coconut oil or bacon grease if you don’t eat dairy)

1/2 tsp ground black pepper

1 1/2 tsp Herb mix ( rosemary,parsley,oregano,basil,mint,sage and thyme)

I got this at Aldi’s it’s called Country Herb mix. It has a very trace amount of sea salt in it too.

Place all of your chopped vegetables, except mushrooms, in a soup pot and add 32 ounces of broth and spices, cook on medium high heat uncovered. Brown ground beef, drain and set aside.  Place butter or other cooking fat in sauce pan add chopped mushrooms and cook until desired consistency.  Once vegetables are very tender and broth has cooked down to barley covering them, add the other 32 oz, of broth, browned ground beef, chopped cooked bacon and mushrooms. Simmer for about a hour on lowest heat possible. Taste and make any spice adjustments needed for your tastes. If you make this please let me know how you liked it. Comments are welcome!!

I had also bought a yellow and zucchini squash, but decided to save those for Cottage pie.

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