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

Posts tagged ‘dinner’

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

 

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21 DSD Day 8 It seems all I do is cook, prepare and buy food!

I’m starting to feel like I am consumed with nothing but preparations for the 21 DSD so I don’t slip up or fail!  Yesterday I had a case of the I don’t want to do anythings.  That put me leaving the house to go to Costco at 4:30 p.m.  I had taken out the eggs I needed to make one of the recipes in the 21 DSD book and it was so late by the time I got home, I ate them for dinner.  I will say though I got side tracked at J.C. Penny’s buying Christmas gifts.  I am happy to say, all the females on my list that are in Texas are done!!!  And a bonus two guys are taken care of as well.  I did get my DH something for his birthday, December 8th 🙂 , now I only have the DH, my sister and husband, mom, mom in law and two brother in law’s left.  And last but not least the 3 teen nephews and one new nephew!  The teens get cash, so they are pretty much taken care of as well.  Not a lot of food pictures for the 8th day, but I will list what I had where there is not pictures.

ImageCarrot pumpkin muffins topped with Kerry Gold Butter and Almond butter , BACON!!!!!

ImageNot very hungry, so I had Kalona full fat cottage cheese and Greek tomato cucumber salad.

 

Dinner was 4 scrambled eggs and Brussel sprouts Tiffany gave me.  I snacked on 1 ounce of cheese and pistachio’s when I shopped.  That’s it for today.

21 DSD Day 5, still hanging on!

I haven’t really noticed anything different, no major mood swings, no carb flu, no break outs.  I do tend to not be as hungry as I was.  What I did notice is when I finally do get hungry I am HANGRY, ( hungry and angry) and a little, okay a lot mean.  I tend to get caught up in what I’m doing and since I don’t get little hunger pains, when I am hungry it’s really late.  

I have my bullet proof coffee every morning one hour after I take my thyroid medication.  Which has been 16 ounces of hot coffee 2 TBS unsalted Kerry Gold butter, 2 TBS Raw cream and either cinnamon or cacao powder.  Today just plain, no added spices.   I will usually have some breakfast around 10:00 to 11:00 which I have been on a smoothie kick lately.  I have pictures and will list ingredients.  Then I get errands and chores done.  The last week almost two, that has included taking care of a sick husband and some really fun dogs I have been dog sitting.  I have been letting my time management skills go to the dogs!  I have been having a lot of fun playing and loving on these three sweet pups and time has just swooshed by.  I’m going to miss my daily visits with them!  Then after playing with the bff’s gang, I have to show my own rotten children extra love, because they can smell that I have been cheating on them.  I notice wow, it sure seems late.  And that’s when it hits.  It’s 8:00 p.m. and I need to eat before I start gnawing on my own leg.  I muster up the umph to cook myself some dinner.  Let me tell you my inner brat is screaming, just go to Chipotle and get food!  I even heard the call of McDonald’s and I can’t eat McDonald’s without getting very, very sick.  But the lazy brat in me doesn’t seem to care.  I usually shut that little bad girl up by nibbling on a 1 ounce piece of grass fed cheese while I throw dinner together.  Because believe it or not, throwing together some real food and cooking it is a lot faster than, getting in your car, driving to what ever bad for you and expensive drive through you can get to is.  

I will admit, I don’t know if I will be posting every day or every other day like I said I was going to try to.  Life is full of surprises and sometimes we all just get busy.  I am making myself take pictures of most if not all of my meals.  That is what helps keep me accountable and reminds me of what is good and not so good.  Okay, here comes the pictures of food I ate for day 5.

Image2 eggs fried in bacon grease and my now favorite smoothie Coco Monkey Smoothie.  The recipe is in the 21 DSD book.

here’s how it looks going together.

ImageAvocado and frozen green tipped banana.

ImageAlmond milk, cacao, Almond flour and cinnamon.

ImageGrass fed ground beef stir fry.  Fast easy and leaves a lot of left overs.

1 cup snow peas

1 pound grass fed ground beef

1 cup sliced mushrooms

3 cups Tri-colored coleslaw mix

1/4 cup finely diced white onion

granulated garlic

black pepper

sea salt

Red Boat Fish sauce

Coconut Aminos

brown beef until almost done, just a little pink left, then add the rest of the ingredients.  Cook until ground beef is done, no longer pink.  Continue to cook until vegetables are crisp tender or however you prefer them.  Drain off excess water from vegetables and add Coconut Aminos and Fish Sauce.

Imageeasy peasy fast quick and in a hurry stir fry.

ImageDinner was left overs and a epic steamed Artichoke served with garlic butter for dipping.

 

Pumpkin crazy I am and as promised a new pumpkin recipe!

I will admit it, I love pumpkin.  I love the taste, texture and how it smells while cooking and I wait for pumpkin season like a child waits for Christmas.  Pumpkin season doesn’t last very long and I wanted to get as much as I could out of it and that is how I came up with my new recipe.  I wanted something I could eat any time of day, something to replace maybe cereal in a mug.  Pumpkin soup, creamy, full of flavor and yet not to sweet.

I give you my Paleo Cream of Pumpkin soup.

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Ingredients

1 Sugar Pie pumpkin (baked)

32 ounces of vegetable broth

1 tsp Pink Himalayan sea salt

1 can Trader Joe’s Light Coconut milk ( you can use full fat)

1 tsp cinnamon

1 1/2 tsp Pumpkin pie spice

1 tsp Nutmeg

1/2 cup Grade B Maple Syrup

Place cut cooked pumpkin and vegetable broth into Dutch oven or other large soup pan turn heat on high, add spices and bring to a boil, reduce heat and simmer for 45 minutes or until pumpkin starts falling apart.  Let cool about 20 minutes.   Use a stick blender to puree mixture and slowly add coconut milk and Maple syrup.  You can puree in a blender, just make sure to do it a little at a time or cool longer so the hot mixture does not expand in the blender. and spill over.  Serve hot as a side or dessert.  Top with a swirl of coconut milk, a little more cinnamon, pecans and maple syrup.

ImageSteaming hot

Image Simmering pumpkin, broth and spices.

ImageBlending pumpkin mixture in a blender with coconut milk and maple syrup.

ImageSoup for breakfast

 

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!

 

 

 

 

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.
Ingredients
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

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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