Monday, January 31, 2011

30 Day Challenge

Starting February 1, I am saying no to coffee. 
Let me explain. I am working my way to cutting out all dairy. I have an intolerance to dairy but still add creamer. I have gone to Trader Joe's and bought their creamer but it still has dairy. I do not consume a lot of coffee so this really should not be too terribly hard.

I am going to start off my challenge by switching my coffee with tea. I have a cabinet full of teas and I plan on using them! I am going to stick to one cup a day, even if my boys are up all night, one cup a day. After a week or two I plan on switching to decaffeinated teas. By the end of the month (28 days) I plan to be completely off caffeine and teas. Maybe enjoying some hot water and lemon and maybe an occasional cup of decaf tea.

I do not foresee me having a problem with cutting out coffee. I am not addicted to the caffeine as I do not drink coffee everyday, maybe 5 or 6 days a week :) I drink it because it is hot and it is ready for me every morning! I want to do this the right way so I completely cut out my dairy (creamer).

I do not see anything wrong with coffee. I just like LOADS of creamer! I like the sweet taste!!!

Goodbye coffee. Hello Tea or Water and Lemon!

Anyone want to take this challenge with me???

Friday, January 28, 2011

McDonald's again NO THANK YOU

McDonald's has made the news once again. Please read this article, McDonalds, public school lunch beef treated with ammonia. 

"Officials at the United States Department of Agriculture endorsed the company’s ammonia treatment, and have said it destroys E. coli “to an undetectable level.” ...
McDonald’s, Burger King and other fast-food giants use it as a component in ground beef, as do grocery chains. The federal school lunch program used an estimated 5.5 million pounds of the processed beef last year alone."

If you missed my post about this
Click here to read what this beautiful pink stuff is! 
WARNING: you might was a garbage can next to you... You might get sick.

If you have not looked into local farmers NOW is the time. Ammonia is not NORMAL... If you cannot find a local farmer, please research "healthier" meat choice. I will be happy to point you in the right direction, just email me! 

Taco Bell made the news this week, too! Finally - the truth is coming out. Check out the article if you missed it in Tuesday's post, click here.  Taco Bell's ground beef or should I say ground filler contains only 30% beef. That is 10% lower than US Department of Agriculture requirements. Which tell me if I am wrong, I don't want to consume anything less than 100% real meat. Call me crazy!

Pecan crusted Chicken (100% chicken!)
Brussels Sprouts
Cauliflower Rice
The Chicken:
2 TBSP Dijon Mustard (you can use more)
2 TBSP Raw Honey (you can use more)
1/2 cup chopped pecans

If I had more time I could have made this more like fried chicken style. 

Mix together the dijon mustard and honey.

I then dipped the chicken into the mixture and topped it with the Pecans. Bake at 350 degrees for 25 - 30 minutes or until the chicken is completely cooked. 

This is a close up of the cauliflower rice.
The baby is LOVING it!!! I have been mixing it with his food! 

I tried a different method this time! I put the cauliflower in the microwave for just 30 seconds. I then added it to the food processor and pulse. If you do not have a food processor a blender will do.

In a saute pan I added a little coconut oil and melted. Then add the cauliflower rice and saute for just a couple of minutes. I also added a little pepper.

I found this method more rice like when you aren't adding it to a soup. It was tender and everyone loved it! Baby is still enjoying it!

Thursday, January 27, 2011

Paleo Stuffed Peppers

This has been a crazy week for me. 
I haven't been feeling to great due to my eating choices over the weekend. My body aches and my elbows is red and itchy. The energy that I had gained by no grains, no dairy, no legumes is GONE...  I will get my newly found energy back. 


This stuffed peppers were really easy to make and required little time to prepare. 

The Ingredients:
1 lb grass fed ground beef
4 - 6 bell peppers, cut the top off and toss the seeds
2 carrot, diced
2 parsnip, diced
1 onion, diced
1 clove garlic, minced
1 cup tomato sauce (I used homemade)
1 cup tomatoes, diced (fresh or canned)
garlic powder
* almond meal would be great.

The Directions:
In a saute pan, brown ground beef and onion. Drain and add carrots and Parsnips. Cook until the carrots start to become tender. Add remaining ingredients, mix well.

Stuff peppers with mixture.  Bake the peppers at 350 degrees for 60 minutes. 

Serve with green beans!


Wednesday, January 26, 2011

Chili and Cauliflower

Thank you for the support! I have been enjoying your comments and emails! You, my readers are so kind!!! Thank you for your support! :)

Like I said yesterday, hubby was out of town this past weekend and out the door was my diet. I ate grains and I had dairy and my elbows broke out and my body ached and I got sick. It is hard cutting out such BIG ingredients. Pasta dinners are quick and easy and you can make them colorful with vegetables. Casseroles are delicious and easy, too! I am still learning and I am still making mistakes. 


Back on track! 
 Lunch - tuna, celery and avocado, olive oil and pepper on top of lettuce

I am learning to have my meals planned out for the week and on the calendar. I am learning to stick with my plan. I like just looking in my fridge and creating. My fridge is stocked, again and I am ready to go! 

READ SET GO --- Another Chili recipe with 3/4 vegetables 1/4 meat!!!!

 Yes - I have made another chili --- NO ALMOND BUTTER this time!!! :)

The Ingredients:
1 lb ground beef or venison or bison or turkey
1 cup chopped carrots
3 celery stalks, chopped
1 onion, diced
1 bell pepper, diced
1/2 large cauliflower, cut into smaller pieces
2 tomatoes, diced
1 small can of tomatoes
1 TBSP chili powder (you may want a little more or even a little less)
1 tsp nutmeg
1 tsp garlic powder
ground pepper
1 tsp cumin
4 cups homemade chicken broth (store bought is fine)

The Directions:
In soup pan brown ground beef with onions. Drain grease and add meat back to the pan. Add all remaining ingredients. Bring to a boil and let boil for 10 minutes. Vegetables should be tender and ready to serve!!!!

Part of Slightly Indulgent Tuesday, Tasty Tuesday @ Beauty and bedlam, Tasty Tuesday @ Gnowfglins, Tasty Tuesday @ Dr. Laura,  

Tuesday, January 25, 2011

Why are we in such a hurry?

Have you ever noticed how impatient we all have become???

This weekend I was sitting at a light waiting for the light to turn green and I noticed something pretty funny. The car in front would scoot forward a little, then the car behind it would shoot forward and the car behind it would scoot forward and so forth. The car in front would then scoot up just a little more and the whole process began again. Why have are we in such a hurry that we have to continuously nudge forward even though the light is still red?

Next time you are stopped at a light, watch! You will get a kick out of it! 

I am guilty of this, too! 

When did this change? Why are we in such a hurry?

Maybe it has to do with all the change in the last 10 years. We have so many things designed to make like faster and "easier."  Kindness to other just went out the door. Not sure when people not stopped caring for others but hubby and I have surrounded our family with great people and excellent neighbors. (check out this post on how to help out your neighborhood food bank from reader (and friend) Heather @ All Kinds of Goodies) Everyone has cell phones. You don't have to wait to talk to someone if they aren't home. There are FAST FOOD restaurants everywhere... Really there are not too many corners out there without one. We have changed our way of eating and we are seeing the results from it. 

It is crazy that the obesity rate is still sky rocketing and the number of diabetes is on an all time high. I remember seeing a statistic awhile back that said 58 million were obese. Even more disturbing, a few years ago, I heard that by 2012 the "norm" for children will be obese.

THAT IS CRAZY... I remember coming home after hearing that and telling Hubby "I will not accept that. I will do my best to feed my children healthy nutritious foods and allow them to be healthy. If obese is "norm" my children will be not norm"

That was reason #1 we changed...

You see, I have said it before, but we are still working on healthy changes! Yes, my 3 year old has had fast food. No, I am not proud of that. Yes, Micah will NEVER eat fast food. (please note: There are healthier choice, like Chipolte, for example, and I am sure he will have Chipolte)

Yes, Fast food is fast and a great fix when "oops I forgot to plan for dinner." And Yes, it is cheap. Hubby and I have both said fast food is really a help for those who need to feed a lot of people for less. McDonalds is offering 50, yes I said 50 chicken McNuggets for $9.99... That is just craziness... Where else can you get a meal for a family under $10. It is a quick fix.

I am not suggesting you to go to McDonald's for dinner... It is not meant to be consumed daily, if at all. Today, I just found a story about Taco Bell being sued because the meat isn't meat. It doesn't meat the minimum standards... YUCK. The meat is only 30% meat. 70% is other junk and fillers. To read the article, click here.

Hubby was out of town this past weekend. I should have planned ahead and prepared us some food but I got busy. I did not eat like I should and I am paying for it now. I went to bed Sunday not feeling well and woke up Monday with a terrible headache, that lasted all day. Monday I spent the day sluggish and lacked energy. My stomach was upset and I couldn't really eat anything without it coming right back up. I even had a few face breakouts.

So many of us have just become so busy in everyday life that so many have forgot or dropped home cooked meals. Many Americans do not use their kitchen and even more do not know how to cook. Let's bring back home cooked meals! That is my mission. If you are a reader and struggle in the kitchen contact me (call, text, facebook, email me) and I will help you. I pride myself on coming up with or finding real easy recipes that are packed with nutrition and color and are full of taste.

Hubby and I enjoy sitting together with our boys at the dinner table and spending that time with just our family. No phones. No interruptions. Just us!!! We enjoy our memories!!!! We enjoy our 3 years prayers and stories! We love our time!!! Yes, sometimes he gets home late and we are not able to eat together but 6 nights out of 7 we are together!


Green Chili Crockpot Chicken

The Ingredients:
1 Chicken Fryer
2 cans green chilis
4 cups chicken broth
1 onion, diced
2 TBSP Coconut Oil
2 tsp Cumin
1 tsp Garlic Powder
1 TBSP Italian Seasoning
1 tsp Cayenne Pepper

The Directions:
Rinse the chicken and pat dry. Add chicken to the crockpot. Top with Onion and the rest of the ingredients. Cook on low for 6 - 8 hours.

Take chicken out and let cool before taking the skin and bones off.

Add chicken back into crockpot and either serve chicken as a soup topped with Avocado or just enjoy the chicken side with vegetables. It is your choice.


Monday, January 24, 2011

Acorn Squash and Bananas

Here is another version of my Acorn (oatmeal)... just as delicious!!! 
Both baby and I enjoyed this! :)
Would have been great topped with Almond Butter but I was out and I was out of Almonds... Next time!
Topped with Coconut Flakes!

You need 1 acorn squash (I used two small sized). Bake at 350 for 45 minutes or until tender. Scoop out flesh in food processor. Add banana and coconut oil and cinnamon. Top with Coconut Flakes!!!


BTW - I used the last two squash from my food share. It ended in November and I am still enjoying food from it!!!!

Friday, January 21, 2011

Nut Granola Bars

I mastered the Zucchini Spaghetti this week! If you remember, in this post, I made slices of zucchini. It was good but this time I used my mandolin and julienne cut the zucchini... 

I added 1 cup of diced tomatoes to the sauce. 

Want some better news??? 
I made granola bars for my boys... no oatmeal and no corn syrup 

Don't those look wonderful?

The Ingredients:
1 cup Almonds
1 cup Pecan
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup cranberries
1 TBSP coconut flakes (I would have used more but I only had a TBSP)
1/2 cup raw honey (1/4 cup honey 1/4 cup molasses) I might only do a total 1/4 cup next time
1/4 cup Coconut Oil

The Directions:
Add Almonds and Pecans into the food processor and rough chop. Pour them into a bowl and add pumpkin seeds, sunflower seeds, cranberries and coconut flakes.

In a sauce pan add raw honey, almond butter and coconut oil. Once it is smooth and creamy add the nuts. 

Pour mixture into a 8x8 (with parchment) pan and spread evenly. Put in freezer for 2 hours to chill and set. 


Thursday, January 20, 2011

Mulligatawny Soup with Venison

Thank you, Heather from All Kinds of Goodies, for the reminder of this great Seinfield clip! 

... no soup for you!

We are working on another version of the soup and it is going to be GREAT!

The Ingredients:
1 - 2 lbs ground venison
2 cups carrots, diced
3 parsnips, diced
1 onion, diced
1 small apple
4 cups chicken broth
1 can coconut milk
1 TBSP Parsley
1 TBSP Mild Red Curry
1 - 2 tsp garlic powder
1 - 2 tsp paprika
2 tsp nutmeg

Brussels Sprouts
Brussels cut in half
Olive Oil
Soy Sauce or Aminos
Lemon Pepper
tiny pinch of sea salt

Bake at 350 for 30 - 45 minutes.

I almost forgot ---- Are you friends with Enjoying Healthy Foods on Facebook??? If not - go now!!! As soon as we reach 200 "Likes" I will give away.....

A jar of Coconut Butter!!!! :) One of my favorites!!!! Comment on my facebook page and let me know you have joined! THANKS!!!!

Feel free to suggest the page to your friends too!!! Looking forward to sharing this jar of pure deliciousness!

Part of Pennywise ThursdaySouper (Soup, Salad & Sammies) Sundays@Kahakai Kitchen

Wednesday, January 19, 2011

Salsa Chicken on saute Spinach

This meal can be prepared two ways, all day (crockpot) or on the stove top, chicken breasts or chicken thighs. Your choice! :) 

I prepared mine in the crockpot on low setting for 4 - 6 hours. Chicken was tender but not yet falling apart. 

Still delicious!!!!! 
 Salsa Chicken (with Cauliflower rice) over sauted Spinach.

For lunch, I enjoyed a broccoli slaw salad, no dressing. 
(Apples, Cranberries, pecans and broccoli slaw)

Alright back to the recipe!

The Ingredients:
4 chicken breasts (chicken thighs would be good, too)
2 TBSP Coconut Oil
1 yellow onion, halved and sliced
2 cups diced tomatoes (canned or fresh)
1 12 oz jar of Trader Joe's Salsa Verde
1 head of Cauliflower
1 TBSP Cumin
1/2 TBSP Paprika
Black Pepper (pinch of sea salt) to taste

The Directions:
In the crockpot add chicken breasts (or thighs).  Add the onions, diced tomatoes, salsa, cumin, paprika and pepper and mix well.  Cook on High for 2-4 hours and on low for 4 - 6 hours. Add pureed cauliflower for the last 15 minutes. While waiting on the Cauliflower, saute  Spinach in a little coconut oil.

Add Spinach in bottom of bowl. Top with Chicken and Cauliflower mixture. Finally, top with avocado. 


Tuesday, January 18, 2011

Lettuce Tacos

We are a huge fan of Lettuce Wraps at PF Changs. I mean, come on, who doesn't like Lettuce Wraps. They are delicious. They are fun. You scoop the meat (however much you want) into a crisp piece of lettuce. You add sauce (I don't) and roll them up and ENJOY!

This gave me an idea... Lettuce Tacos. Just like the Lettuce Hamburger another "normal" American dinner turned Paleo. We replace the Taco shell with lettuce. Everyone enjoyed these!

 This is an instant favorite. There are so many possibilities with tacos. Looking forward to making different variates!

The Ingredients:
1 - 2 lbs ground beef
1 carrot, diced small
1/2 can water chestnuts
1 onion, chopped
Garlic Powder
Chili Powder
Salsa, optional

The Directions:
Brown the ground beef and onions. Add seasoning when meat is just about done. Drain. Add carrots and water chestnuts into the ground beef and heat.
Wash lettuce. Keep in big, bowl pieces.
Top with tomatoes, avocado, lime juice or salsa.


Linked to Tasty Turesday, Dr. Laura's Tasty Tuesday

Monday, January 17, 2011

Saute Vegetables

I am really enjoying Paleo but I am not used to all this protein (meat). I am having to adapt to eating meat everyday. I am doing fine but last night I just wanted vegetables. MEAT FREE dinner.  
I stayed with the Paleo COLOR just minus meat.

I sided my saute vegetables with baked Brussels Sprouts. 

I told you... I was all about my vegetables! Joshua asked for seconds and thirds of Brussels! He is too cute!

The Ingredients:
1 zucchini
1 yellow squash
1 red bell pepper
1/2 red cabbage
1 tsp Coconut Oil

The Directions:
In the WOK add the coconut oil and bell peppers. Add the rest of the ingredients.

Simple and Easy... Perfect for those nights of vegetables only or would be a great side dish!

I just baked the Brussels Sprouts. A little Olive Oil, Braggs Amino Acids, Pepper, Garlic Powder and just a little pinch of sea salt. 

Friday, January 14, 2011

Chicken and Shrimp Jambalaya

Tricking your brain... 
its the key to staying with your "diet" or new lifestyle. 

See the white pieces in my jambalaya???
Looks like rice but it is cauliflower... I could not tell the difference.  Another vegetable in my Jambalaya!

Frozen Blueberries and Rice Milk
Another little trick. The frozen blueberries freeze the rice milk creating a little ice cream like texture around the blueberries. This is a nice trick when you feel like you "need" ice cream or a cold treat, this is a great choice! I do 1:1 ratio.

Chicken and Shrimp Jambalaya
The Ingredients:
2 - 3 chicken breasts
1 bag full cooked and shelled shrimp
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1/2 green bell pepper, sliced
1 small yellow onion, chopped
2 cloves garlic, minced
1 32 oz chicken broth (homemade or boxed)
2 tomatoes, diced (1 can will do)
ground pepper
2 tsp chili powder
1/2 tsp paprika
1/4 fresh thyme (dried will work too)
1 tsp parsley
1 bag frozen cauliflower (fresh will work)

The Directions:
I started with a frying pan. Saute onions and peppers in a little Olive Oil. Saute until peppers and onions are tender. Dump them into a soup pot. In the same frying pan add raw chicken. I cut mine into pieces. Brown and cook chicken until they are no longer pink inside. Add them to the soup pot. Add chicken broth and tomatoes and all the seasonings. Bring to a boil.

While waiting for the soup to boil, add cauliflower to the food processor. I used frozen this time. The fresh just did not look to be in good conditions. :) Thaw the cauliflower half way. Add to the processor and process until the cauliflower resembles rice. (*see picture) If you are using fresh cauliflower add directly to the processor and pulse. Set aside!

(sorry this was taken with my phone)

Once the soup is boiling add the shrimp and cauliflower rice. Let boil for just 5 minutes or us. Just enough to warm the shrimp. IF you are using raw shrimp you will want to add the shrimp and boil for 15  - 20 minutes.

You can add cod to this and it would be delicious. If you are into sausage --- add it!


linked on Fat Camp FridayPotluck FridayMonday Mania,

Thursday, January 13, 2011

Paleo Pizza

The problem most diets fail and people fail off the bandwagon is lack of comfort foods. 

I love PIZZA... I think I have stated this before. I love a good vegetable pizza or a simple cheese pizza. Unfortunately, no more cheese pizza. 

That is ALRIGHT WITH ME, my Paleo Pizza creation was WONDERFUL!!!! With unlimited choices and options!
Almond Meal Crust

The Ingredients:

2 cups Almond Meal
2 eggs
1/4 tsp Baking Soda
3 TBSP Olive Oil
1 tsp Garlic Powder
Fresh Thyme (rosemary would be good)


1 lb venison, browned
1 zucchini, sliced thin
1 yellow squash, sliced thin
1 tomato, sliced thin
1 cup tomato sauce, I used homemade

The Directions:
Preheat your oven to 350. 
Using a spoon mix all crust ingredients together until it becomes very thick.  Using your hands, form the dough into a ball.  Lightly grease a pizza pan or a cookie sheet with olive oil.  Place the ball of dough in the center of your cookie sheet or pizza pan and using your hands, push and pat the dough down into the shape of a circle (or an oval in my case…).  You want to make the dough as thin as possible.  Your pizza will be about 12 inches across.  Bake JUST the crust in your pre-heated oven for 20 minutes.  While your crust is cooking, prepare your toppings.  I browned the venison, here! After the crust if done, remove from the oven and evenly spread the marinara sauce over the crust.  Add the venison and all remaining toppings evenly over the sauce and bake again for an additional 25-30 minutes.  Get creative and use whatever toppings you might like – ours was great but I also suggest trying chicken, artichoke hearts, and even broccoli!!  If you are sausage eaters it could be good!

Go wild with it and as always: Enjoy!

This post is linked to Simple Lives Thursday. Pennywise Thursday

Wednesday, January 12, 2011

Chicken Salad (Paleo-Style)

Remember, this post, about my dry feet??? A sweet friend of mine made lotion bars for Christmas and was kind enough to share one with me. I have been using the bar on my elbows (real dry) and my feet (cracking dry) and the dryness is getting better. My hands are thankful for this lotion bar too! 

Thanks All Kinds of Goodies for sharing this wonderful feet/elbow saving lotion bar with me!!!!
Make sure you check out her website... She gives the lotion bar recipe and you can make your own!!!
BACK TO FOOD!!!! :)  

One thing that I LOVE about Paleo is color!  

I made this delicious Chicken Salad. I love Chicken Salad. This is my first attempt at a Paleo friendly recipe. I usually add chicken, apples, celery, almonds, s&p, mayo (sometimes Olive Oil, instead of Mayo). This recipe - cabbage, apples, celery, sun dried tomato, pepper, and olive oil.  Another classic - REVAMPED! More color this time and great flavor!

The Ingredients:
3 chicken breast
1/2 red cabbage
1 apple, minced
2 celery, minced
1 jar of sun dried tomato
fresh ground pepper
Olive Oil

The Directions:
Boil Chicken until completely cooked. Let cool.
Shred chicken. Add all ingredients. Mix well.

*** I will drain the sun dried tomatoes next time... juice very thick and almost too Olive Oil tasting. Overall the Chicken Salad is good!

I also made Micah a batch of finger food.
Look at that color!

The Ingredients:
Carrots, chopped and cubed
Chicken Broth (left over broth from the chicken salad chicken)

The Directions:
Add vegetables into the broth and add carrots. Boil for 5 minutes and add the rest of the vegetables.

Simple and Easy Finger Food with LOADS of Color! Just enough flavor for my 3 year old to enjoy too! Alright - me too!

Linked on Real Food Wednesday, Frugal Follies

Tuesday, January 11, 2011

Lemon Cod, Kale and Carrot/Parsnip Mash

Paleo is a lifestyle not a diet. Adam and I have been talking about this lately. Paleo to us (me) is more about what you can eat. We can eat vegetables, grass fed meats (fish), nuts and seeds and fruit. 

We both were saying when you dwell or focus on the "can't'" have foods you and your body crave them. Yes, my body cannot handle grains or dairy. I will still not focus on the can't haves... instead I will focus on the can haves! I love vegetables and I love fruit and I love nuts and seeds and I love grassfed meats. May I suggest a great read on Paleo by our friend, Craig. It is not a FAD!!! 

This is my new lifestyle of eating! 

Another week --- Another fish dish!!! 

The Ingredients:
4x 6oz Pacific cod fillets

1/2 lemon – juice
drizzle olive oil
2 carrots – peeled, chopped

2 parsnips – peeled, chopped
1/4 cup homemade organic chicken stock or homemade veg stock
drizzle olive oil

 The Directions:
Began by cooking the carrot and parsnip in salted water ’til fork tender. Drain and mash. Add splash of organic chicken or veg stock along with drizzle olive oil. Taste and season with Pepper. I add the stock and olive oil in place of butter, you’ll be surprised how well it works. Leave in same pot to warm on low heat.
Preheat oven for 350 degrees. Season cod fillet with pepper and lemon juice. Bake for 24 minutes or until fish forks off. This also helps retain the heat and steam the fish ’til cooked thus making the fish moist.

Monday, January 10, 2011

Venison Vegetable Soup

Week 2. 
For those who have started resolutions, Happy second week! I hope that you are sticking with "it", whatever "it" might be. I have done pretty well. I did have a tiny piece of Dark Chocolate this weekend.

I was having a pretty rough day and caved but thankfully stopped at one. I have not had any grains for a week. I am glad that I have, I am feeling great and I hope you are too. 

Yes, there have been moments in the day where my body is just CRAVING grains or dairy. I am not going to lie and say that I have had no cravings or breakdowns. We went out to eat Saturday and I succeed! I ate a salad. Loads of leafy greens, vegetables, grilled chicken and instead of dressing had salsa. I was one of those difficult orders! No cheese, No dressing, No tortilla crispy things (smile and thank you!) 

Overall, I am feeling great! My spots on my elbow are gone. The dry spots are almost gone, too! I am sleeping again and full of energy! As far as my hashimotos, I have been having soreness (feet and wrists) but overall feeling better! 
Broccoli, Spinach and Egg Pie

Hubby brought home 2 things ground venison from work. 


Yes, I want to make a delicious chili with one of them... that's a given! The other one, I wanted to do something special. 

Did you know that the last time I had venison I went into labor with my now 1 year old??? MEATBALLS!

A delicious, warm, hearty, vegetable full soup. It was perfect for this cold afternoon. I can't wait to eat the leftovers. 

Venison Vegetable Soup

The Ingredients:
1 - 2 lbs ground venison (can use ground beef or ground turkey)
7 carrots, chopped
2 cups celery, chopped
1/2 large butternut squash, peel and cube
1 small onion, chopped
2 tomatoes, diced
1 box broth, no salt (turkey, chicken or beef)
8 oz tomato sauce
ground pepper
2 bay leaves

The Directions:
Brown ground venison and onion. Add carrots and butternut squash. Cook for 5 minutes and then add broth and bay leaves. Bring to a boil and cook for 5 - 10 minutes. Add celery, tomatoes and the rest of the seasonings. Boil for a few more minutes or until all the vegetables are tender (to your liking!) 


Linked to Monday Mania.

Saturday, January 8, 2011

Stew Meat and vegetables

Rough Day yesterday. My body is CRAVING sugars. Hubby tempted me and I did not cave!!! 

You see, there is a new yogurt place, just down the street and I have been wanting/meaning to go. You pick out your yogurt flavors and you put whatever toppings you want. It is by weight so you can do as little or AS MUCH as you want!!!! I did not cave!!!!

Instead, I made an acorn squash puree. Topped with unsweetened coconut and almond butter. I was out of fruit or frozen fruit but luckily that hit the spot for me.. 

I DID NOT CAVE... Tempted not - I am sticking to this!!! :) 
The Ingredients:
1 lb stew meat
4 carrots, chopped
3 parsnips, chopped
1 leek, chopped, real fine
Lemon Pepper
Chili Powder

The Directions:
Saute carrots and parsnips in Olive Oil. Meanwhile, season and brown stew meat, flipping after 5 minutes. Cook all sides of the meat.
Continue cooking vegetables. Top with 1/4 - 1/2 cup broth. Also pour some broth on the vegetables.


Look what I made!!! Banana PALEO Bread!!!

Friday, January 7, 2011

Carrot Cauliflower Mash

I really enjoy mashed potatoes. 

I miss potatoes, not really. Well, I miss the simplicity of added them as a side. I have tried cauliflower mash and it is good but I am a bigger fan of carrot cauliflower mash. DELICIOUS!!!!

The Ingredients:
1 large cauliflower head (a frozen bag will do too)
4 carrots, chopped
1 TBSP Olive Oil (you will want to play around with this!)
Fresh Pepper
Garlic Powder

The Directions:
Steam Cauliflower and Carrots together, until tender. Add mixture into food processor and season. Puree until mixture reaches creamy mash like consistency. 


Thursday, January 6, 2011

Beef Jerky

I love sharing! I love passing along recipes! I love creating and sharing! 
THAT IS WHO I AM!!! I am a sharer, after all, sharing is caring! :) 

I have spent the last day or so wondering -- do I really want to share this DELICIOUS jerky with you???

Lucky for you -- I don't like secrets! and I do want to share!!!!

Beef Jerky is a great snack and is a favorite for those doing Paleo. A great snack or even source of protein for lunch. 

I have been in search for a quality beef jerky recipe that I could season myself and dehydrate in my oven.  I do not need another kitchen gadget - although I still have two in mind! :) 

Recipes I found called for flank steak or a couple other cuts. 

I tried two different kinds of beef cuts. I talked to my farmer Jack from J and J and he recommended two cuts and I wanted to find the BEST! I did them both! Round Steak and Chuck roast. Round Steak was good but was harder for me to cut. Still was good!

hands down

Chuck Roast was easier to cut into bigger thinner pieces and it was just easier to handle. 

 The meat sat in the marinade in the fridge overnight.

Laid the meat out on a cooling rack on top of foil wrapped cookie sheet.

After 4 1/2 hours ---- BEEF JERKY!!!!

The Ingredients:
1 Chuck Roast (Mine was about 4 - 5 lbs)
2 tsp Lemon Pepper
1 tsp Sea Salt
1 tsp Fresh Ground Pepper
3 - 4 garlic cloves, minced
1 cup soy sauce like product (Coconut Aminos, Braggs Amino, Soy Sauce)

The Directions:
I started with frozen meat. Some recipes say partially thaw meat then cut. I tried both partial thawed meat and thawed meat. Thawed meat cut easier, for me.

 When ready - Preheat oven to 170 degrees. 
Slice meat into 1/10th inch thickness strips. (If you need to use a meat hammer - GO FOR IT!!!)

Mix the coconut aminos with minced garlic in a bowl.
Toss sliced beef into with the coconut aminos and minced garlic in a ziploc back.
Allow meat to marinate from 2-24 hours in refrigerator.

*If using an oven, set up racks over cookie sheets lined with aluminum foil (for easier cleanup).
Lay strips of beef out on racks, add salt and pepper if desired, and place racks in oven.

Cook at 170 for 4-6 hours. Thinly sliced meat will take less time, thicker sliced meat will take longer. Open oven door slightly for last ~2 hours.

Hint - I flipped my meat around hour 2. I did not leave my door open because of my small children.
Also, on the thicker pieces of meat --- use the meat hammer!!!It works WONDERS!!!
I almost forgot --- Have you visited 12 Months of Bliss yet???
If not - a great time to start!!!! It is a New Year!!!!

***Thank you, sweet friend, for starting such a wonderful blog!!! I really enjoy each months challenge!

This months challenge - a picture a day! Simple!!!!
I need to start getting a little more creative with my pictures! So far - 2 pictures of my boys and about 10 of food.

It has been 6+month now of Bliss and I am still loving the challenges!!! :) Let me know what you think!!!! I really think you should join and start having BLISS!!! :)
Alright - go now!

Linked to Monday ManiaNourishing GourmentgnowfglinsSpain in Iowafoodrenegade

Wednesday, January 5, 2011

Beef Ribs

Day 5 of the New Year and I have stuck with my resolutions!

- I have wrote detailed blessings/thankfulness! 
- We have been strictly Paleo
- I have made a new recipe (actually two)

I have revamped the blog. I had had a couple of comments/emails that my blog has great content but the text color (red) was hard to read. After two days of searching and playing around, I have decided to have a basic background. I plan on updating my heading picture but have to figure out which direction or picture I want! 

I made RIBS this week! Two different kinds and two different methods trying to find the best way to cook ribs indoors! 

I cooked one set in the CrockPot (short stack) and the other in the Oven (slab).
Sided with spinach and carrot/cauliflower mash.

The Ingredients:
Grass fed Slab of ribs (either short stack or slab)
Lemon Pepper
Garlic Powder
Steak Seasoning
Fresh Ground Pepper
Tomato Paste
Maple Syrup

The Directions:
Add meat into the crockpot. Season with Lemon Pepper, Ground Pepper, tomato paste and 1 inch of water in the bottom of the crock. Cook on High 4 hours or until the meat is tender.

Preheat the oven at 450 degrees. Season the ribs with seasonings. Lay on a glass baking dish and cover in foil. Bake at 450 for 45 minutes. Turn oven down to 300 degrees and bake for another 2 hours or until the meat is tender. ** Do not remove foil until the 2 hours are over. If done, cover again and let meat set for 30 minutes.

The Crockpot meat was tender but as you know, short stack is a fatty rib meat. They were good and tender.

The Slab was real good. The meat was falling off the bone.

I will make both again.

Looking forward - homemade beef jerky recipe

Part of Fight Back Friday

Tuesday, January 4, 2011

Baby food turned Breakfast!

I love making our baby, well now one year old, food! It is quick and easy and sometimes I am prepared!!! 

We got a box full of Acorn Squash at the end of the season. I have been using it here and there but I mainly have been giving it to the baby! He loves Squash!!! 

He really loves this hot mixture I have come up with. Roasted Acorn Squash pureed with Cinnamon and Flax and Coconut Oil topped with Blueberries.

We share! One bite for you and one for me! :) He thinks it is funny when I take a bite!

I am glad that I did the one for you and one for me because this stuff is good!!! I have been struggling with breakfast. I do not like to eat eggs every morning and I miss my oatmeal.

The Ingredients:
1 acorn squash
1 TBSP Coconut Oil
1 tsp cinnamon 
1 - 2 TBSP Almond Butter
1/4  - 1/2 cup fresh blueberries
1 - 2 tsp flax seeds (ground in my coffee grinder)

The Directions:
Preheat oven at 350 degrees. 
Wash outside of acorn squash. Cut down the middle and scoop out the seeds. Add Coconut Oil in the center and sprinkle with cinnamon. 

Bake for 45 minutes to an hour. 

Scoop flesh into food processor or blender and blend! I made sure to get the coconut oil and cinnamon in the blender too! Mix in the flax seed powder. 

If you are making this for baby top with Blueberries. If this is for you - top with some Almond Butter and Blueberries!!! 


Part of Real Food Wednesday
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