Trying to get my health back. Medifast will save me Paleo will sustain me after I get some weight off.

Posts tagged ‘Paleo’

Life gets busy! Sorry for being MIA, here is a new recipe for scones!

I have been very bad about posting and I apologize!  I just have no real excuse other than I’ve been busy and lazy all at the same time.  So to make it up to y’all, I am posting a twist on a old recipe I made for Valentines last year.  Scones, cherry chocolate chip scones.  They are Paleo friendly and they contain no dairy, gluten, wheat, or refined sweeteners.  But for some odd reason all dried fruit that is sweetened with fruit juice, usually apple, also contains sunflower oil.  What they do contain is,  

2 cups Almond flour (skinless almond meal)

1/4 cup + 2 TBS Arrowroot flour

2 tsp Bob’s Red mill farms baking soda

1/2 tsp Pink Himalayan sea salt

1 egg ( room temp.)

1/4 cup melted coconut oil

2 TBS Grade B Maple syrup

1/3 cup dried cherries sweetened with apple juice

1/4 cup Enjoy life chocolate chips

topping

1/4 cup Enjoy life chocolate chips

1 tsp coconut oil

Mix dry ingredients together in a medium bowl and set aside

In medium bowl add egg, maple syrup, melted coconut oil (make sure it’s not hot), mix with hand mixer until well blended. Add wet ingredients to the dry and mix well. Mixture will be very wet and sticky, add chopped dried cherries and Enjoy life chocolate chips, mix well.   Add an additional 2 TBS of Arrowroot flour to help dry batter out and make it less sticky so you can handle it easier. Form your batter into a ball and place on a cookie sheet lined with parchment paper, flatten slightly. You want to cut your flattened ball into eight pieces, I used coconut oil spray on my knife to help the knife slide through the batter better. Bake at 350 for 20 minutes or until just turning golden brown. Cool on cookie sheet with a cooling rack. 

Melt chocolate chips and coconut oil together and drizzle over scones once they are completely cooled.

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Baked and cooling scone

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chocolate drizzle

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they make a wonderful gift if you can part with them!

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Can’t you just taste it?!

Real food with vegetables for breakfast.

Hash browns, I love them, but according to some, white potatoes are not Paleo.  I have my own thoughts on that, but they are a night shade and those tend to cause me issues, some more than others.  I wanted something, not a sweet potato to try instead.  Spaghetti squash to the rescue, again!  I will have to say I was very happy with my results.  They were not at formed as the potato, but they worked and what I cooked them with made them taste awesome!  I will try and tweek them out a little more to see if there is a way to help them keep their form better.  Maybe using the dehydrated spaghetti squash would work better. 

I made the “hash browns” to go with my eggs and bacon.

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Ingredients

1 cup cooked spaghetti squash

2 shallots chopped

1/2 tsp garlic ( I love garlic)

salt and pepper to taste

bacon grease to cook with

melt bacon grease in a pan, add chopped shallots, cook until just tender.  Add chopped spaghetti squash,garlic,salt and pepper.  Cook until browned.

They do try and fall apart when you put them on the plate, but they are darn tasty!!

ImageTrying to make them square.

ImageNice and brown

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If you try these and are able to keep them from falling apart let me know how you did it. If you try them and just want to let me know what you thought, please do.  All comments welcome, I love feed back!

 

I have been a huge slacker! Back to basics J.E.R.F. Just eat real food!

I was really good about posting on my 21 Day sugar detox, then I got tired of posting.  I did make it through the whole 21 days, then Thanksgiving with my family in Arkansas.  I pretty much bailed out on just eating real food and I feel like crap!!  I am sorry I stalled out on posting what I ate and went through on my 21 DSD, but I am doing it again.  I will start January 6th with the groups.  It is the first Monday of the month.  In celebration of that I am eating real food today!  It’s not 21 DSD compliant unless you work out or are pregnant or nursing.  I am none of the above!!  I will attempt to purchase the new 21 DSD cook book, but since funds are low, it may not happen in time for the start.  Okay, here are my breakfast pictures below.

ImageHomemade organic apple sauce sprinkled with a touch of cinnamon.  I took all the apples I had and chopped them up, put them in my crock pot and let them cook on low over night.  Nothing added to them at all, skins left on.  I let them cool a little and put them in my Blendtec blender on the soup setting.

ImageFarm fresh eggs and bacon with sweet potato hash browns.  Cooked in, yes bacon grease!!   J.E.R.F. = Just eat real food.  I really need to stay focused on that!!!

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!

 

 

 

 

All things pumpkin, yes it’s that time of year!

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I was messing around in my kitchen the other day and fell into a tasty and satisfying Paleo/Primal treat.  It’s very easy and has only a few ingredients.  Pumpkin Maple spice Chia pudding.  It makes a great evening snack and a awesome breakfast, just add a side of bacon!  I know it make a great breakfast because I am eating it for my breakfast right now.

With out further adieu here is the recipe and some pictures for your enjoyment.  As always if you try it please leave me a comment on how you like it and if you added any extra’s.

Ingredients:

2 TBS Chia Seeds 

1/4 – 1/2 tsp pumpkin pie spice

1 cup coconut milk ( I used Trader Joe’s reduced fat)

6 TBS pumpkin puree

1 – 2 TBS Grade B Maple syrup

Mix coconut milk, maple syrup and pumpkin together well. Add Chia seeds and pumpkin spice and mix very well, making sure Chia seeds don’t clump.  Put into a glass Mason jar and chill over night.  I added pecans and Enjoy Life chocolate chips to mine.

 

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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