Giving Up Grains

Proscuitto Egg Cups

Ingredients

Extra Virgin Olive Oil

1 package of proscuitto or 6 slices from deli

6 small to medium organic free range eggs

4 leaves of fresh basil (grow your own in a pot, it's so easy and so good)

Sea salt

Black Pepper

1/4 c Mozarella cheese optional

 

Oil 6 muffin cups of a large cupcake baking pan. Fold in 1 slice of proscuitto to make a "cup" or liner into each of the 6 holes. Sprinkle a little mozarella cheese into each hole. Crack one whole egg into each "cup" and tear basil leaves into small pieces and add to the top. Sprinkle with salt and pepper. Bake at 350 degrees for about 10- 12 minutes or until done. Yellow of egg should be cooked. Great the next day too.

 

 

Field Green Salad with Blueberries and Pecan Encrusted Fish

Salad Ingredients:

1 cup chopped walnuts or pecans

1/2 cup balsamic vinegar

1/3 cup organic blueberry preserves or fruit spread

1/3 cup olive oil

1 5.5  oz pack organic baby spinach

1 5.5 oz pack spring greens

3/4 c crumbled blue cheese 

2 cups organic  blueberries, washed and drained

Heat chopped nuts in a small skillet over medium heat until toasted. Stir often.

Wisk together balsamic vinegar, blueberry preserves and olive oil in a small bowl.

Combine nuts and greens in a bowl and add blue cheese and blueberries.

Drizzle with dressing and toss. Serve immediately.

We had leftovers and it was good the next afternoon but would not hold up any longer than that.

Pecan Encrusted Fish Ingredients:

1 stick of Kerry Gold garlic and rosemary butter (found at local grocery)

1 lb of white fish (trout or grouper...whatever you like)

1 cup of pecans, finely chopped or pulsed in a food processor

Melt the stick of butter in a glass baking dish.

Pre-heat oven to 400 degrees.

Lay the fish filets in the dish on each side to cover with butter.

Place the fish in another shallow dish and cover with nuts. Make sure to coat both sides.

Place fish in a foil lined pan and bake until done. Fish should be white and flakey.  The thickness of the fish will determine how long you need to cook it but I would start with 8 to 10 minutes.

We really enjoyed this dish. Hope you do too.

 

 

Super Fast Spicy Chili with Butternut Squash

Ingredients:

2 lbs Organic Grass Fed Ground Beef

2 14.5 oz cans Hunts Seasoned Dices Tomato Sauce for Chili

Mexican Chili Powder

1 small Onion, sliced and chopped

1 half of a butternut squash peeled and cut into 1/2 inch cubes

1/2 c cabernet wine

 

Brown the ground meat in a large stockpot over medium heat until done. Add 2 Tbs (or more if you like it spicier) of chili powder. Add 2 tsp of ground Cumin. Add the two cans of tomatoes and then the raw onion. Stir. Once mixture gets hot and bubbly add the butternut squash cube and simmer about 20 min or until squash has softened. Serve hot with a wonderful salad!

Here is photo of the tomatoes:

Chicken with Fennel, Apple and Raisins.

Ingredients:

1 fennel bulb with stalks

EVOO

4 chicken cutlets ( or a breast sliced in half to be thin)

sea salt

black pepper

1/2 tsp dried rosemary

1/4 c dry white wine

3/4 c organic chicken broth

1/4 c raisins

2 tsp red wine vinegar

 

Fine chop 1 tbs of fennel fronds. Thinly slice the bulb into 2 inch long thin strips not including the core.Slice 1 small apple into small pieces.( I leave the skin on)

Heat about 2 tbs of oil in a large skillet over medium high heat. Add the chicken cutlets and sprinkle with salt pepper and rosemary. Cook 4 minutes on each side until done. Remove from the pan and keep warm in foil. Add fennel bulb to pan and saute 1 min. Stir in wine. Add a pinch of salt, chicken broth, raisins , apple and vinegar; cover and cook 4 to 5 minute until fennell softens. Return chicken to pan and stir. Serve hot.

Sausage and Spinach Scramble with Fried Eggs

This is still a favorite breakfast of mine. I wanted to post it to give everyone an easy Paleo breakfast to start off the new year with.

Ingredients:

2 to 3 oz lower fat breakfast sausage not in casing

2 big handfuls of fresh organic baby spinach

2 omega 3 eggs

Coconut Oil

Fry the sausage in a large skillet over medium heat until browned. I like to break it apart into "scrambles".  Turn the heat to low. In a separate skillet fry the eggs in coconut oil to the desired temperature.  Add the spinach on top of the sausage and just as it starts to wilt remove everything onto a plate and add eggs on top. Serve hot.

Paleo Magazine

I made Sunday Dinner using recipes from the Paleo Magazine. They were fabulous and I highly reccomend getting this distribution. I think it would be a great Christmas Present too.

Paleo Magazine Online

 

Paleo Dry Brined Turkey, Sausage Veggie Stuffing, and Holiday Sweet Potatoes.

This week-end I'm going to try the Holiday Prime Rib and maybe some Ginger-Bread Men.Sounds Delicious!

Fried Green Beans!

This really is not even a recipe just a product of me running out of oven space. My two ovens were full last night and my stock pot had cauliflour steaming in it so I had my large 12 inch stainless skillet and some sauce pans left. So I decided to fry our green beans. They were delicious. As my 5 year old was downing them like french fries, I decided I would post the "recipe".

Wash and trim the ends off fresh green beans (organic if you can get them)

Pour 1/4 inch of Organic Olive Oil in a large skillet and heat to medium heat.

Make sure your green beans are DRY and drop them into the hot oil. Fry for about 5 minutes until some browning starts to occur.

Remove with tongs onto a plate or baking sheet lined with paper towls. 

Sprinkle with sea salt and serve.

Kale, Apple, Cranberry, Crunchy Salad

Kale is a SUPER FOOD! nuff said!

1/2  bag (about 8 oz) curly leaf kale (thick stems removed)

4 Tbs extra virgin olive oil

2 Tbs balsamic vinegar

1/2 organic orange

1/2 c dried cranberries

1/2 c sweet spiced pecans, slightly chopped (see recipe below)

1 small apple, chopped into small pieces, skin on

Put the kale in a large bowl and add the 4 Tbs EVOO. Use your hands to coat and rub all of the kale with the olive oil. Add the dried cranberries and the apple. Pour the balsmaic vinegar onto the salad and squeeze half of an orange into the salad as well. Toss and let sit for 15 or more minutes. Add the sweet spiced nuts and serve.

Sweet Spiced Pecans

1 heaping cup of pecans

1 tsp grapeseed oil

1 Tbs honey

1 tsp cinnamon, ground

1/2 tsp vanilla

pinch of sea salt

Put the cup of pecans or pecan halves into a small bowl. Add all the of the listed ingredients and stir. Spread onto a baking sheet covered with parchment paper. Bake in the oven at 3o0 degrees for about 15 minutes or until nuts are toasty. Cooly completely and serve whole or chop for a salad or other recipe.

Download Menu Planner PDF

 

 

 

My Favorite Menu Planner and Shopping List

 

I created this menu planner and shoppng list to make it super easy to get our groceries quickly. This list puts all alike food in one column so when you go to produce, you just look down the list and get everything you need. The same with Meat/Fish, Fats/Oils ect. It is easy to lay out all your meals for the week and your shopping needs on one piece of paper. I use this every Sunday morning to plan our week's meals and then go shop for whatever we need for that menu. Hope this helps make your shopping trips easier as well.

Download MENU PLANNER SHOP LIST

Download Menu Planner PDF

Download Menu Planner EXCEL

Paleo Protein Waffles

I have not made waffles since we changed our diet almost 2 years ago. My 5 year old Ryan asked me if we could ever have waffles and as I said "sure"....I decided I best figure it out. So, I did this morning and we had a delicious waffle and bacon breakfast. The kids loved the waffles and I loved the protien I packed in each one.Here is a recipe for 2 large waffles.

Ingredients:

1/4 c organic coconut flour

2 scoops of Vanilla Primal Fuel

6 eggs

2 tbs honey

1/4 tsp baking powder

1/4 tsp salt

2 tbs natural organic apple sauce

4 tbs ghee, melted         (you could sub grass fed butter)

Heat a single serve waffle iron until very hot. Mix all ingredients into a bowl and wisk until thoroughly blended.

Pour on hot waffle iron and cover grid of iron with mix. Close iron and leave closed about 5 minutes and then check to see if it is done. (all irons are different so I say 5 minutes as an average).

Serve warm with maple syrup or warm organic apples or warm apple sauce sprinkled with cinnamon.

I froze a couple of waffles to see how they will reheat for a morning this week. I will post in the comments how that turned out.