Butternut Squash and Sweet Potato Soup

Well friends, I am on modified bed rest. I am suppose to lay as much as I can or if I am up and playing with the boys, I also have to sit and relax. With that being said cooking is minimal. :( I think that is the hardest part for me. I enjoy cooking and baking so much this will be a huge challenge. 

I love fall!!! I love butternut squash!!! I just got a great big box of butternut squash/spaghetti squash from our CSA. I knew that this soup was something that I had to make and had to make quickly!!!! I love this soup and it is so easy and is very easy to do with just a few standing moments!!! :) 

I did use cream cheese in this soup but if you are doing dairy-free it would taste great with coconut milk or even almond milk. 

The Ingredients:
2 Butternut Squash
2 Sweet Potatoes
1 cup chicken broth
1 cup onion, chopped
1 block of cream cheese (if you are dairy-free add coconut milk)
1 - 2 tsp cinnamon
1 tsp red mild curry paste (in a jar)
1 apple, chopped into tiny pieces

The Directions:
Preheat oven to 400 degrees. Cut butternut squash in half and take out the seeds. Add 1 tsp of Olive Oil to each butternut squash. Add just a tiny sprinkle of sea salt. Put Butternut Squash in the oven for 10 - 15 minutes and then take out and flip to cut side down and cook for another 20 minutes or until the butternut squash peel is brown and soft. Take out and let cool.

In a pot add 1 TBSP Olive Oil (or Coconut Oil) and melt and add onions until they are just about clear. Once the squash is cooled scoop out the butternut squash and add to the onion. Add one block of cream cheese. Melt the cream cheese. Add chicken broth.

In the microwave cook the sweet potatoes. I have a button for potatoes! I am not sure how long they cooked! Don't forget to poke the sweet potatoes. Let cool and skin! Add apple pieces to microwave and cook for 30 seconds. Apples will soften and let cool.

Add the sweet potatoes to a mixer. I used my VitaMix. Pour butternut squash mixture over top and mix smooth! Pour back into soup pot and add cinnamon and red curry (in a jar). Mix well. Add apples and mix in!



Heat back up and serve!!!

DELICIOUS!!!! ENJOY!

It's CSA time!!!!

Oh how I love this time of year!!!! It is warming up... not really. It has been 50 here all week...  The flowers are blooming... Fresh fruits and vegetables from the CSA and Farmers markets.

 Last year, hubby and I joined our first CSA and were so excited!!!! Our expectations were met and exceeded! We enjoyed weekly bag full of delicious goodies!!! :) And yesterday, this years CSA began.

I start my week off with Monday waiting to see our newsletter from our farmer. It is then that I know what to expect and start planning and looking forward to pick up. Wednesday around 2 the delivery was made and we make our way for pick up sometime after that. Yesterday along with the vegetables  pictured above we got a dozen farm fresh eggs. We also had some extras, which I happily picked up! Applemint, Oregano and Peppermint!

I also love this time of year because I plan and plant my garden. With the weather being so rainy and cold, I have not had the chance to get everything planted... I am behind but that is OK! :) This is my second year so I am looking forward to some new tricks I have read and studied up on!!! I am really hoping for a great gardening season!!!

I will post pictures from both our CSA and our home garden!!!!

UNTIL THEN!!!! I have found a new Brussels Sprout recipe that is awesome... Might be my favorite!!!! :)

The Ingredients: 

1 bag of Brussels Sprouts, ends cut off and cut in half

1/2 TBSP Olive Oil or Coconut Oil

1/2 TBSP Balsamic Vinegar

1/2 TBSP - 1 TBSP Maple Syrup

 The Directions:
Preheat oven to 400 degrees. In a mixing bowl add cut Brussels Sprouts. Add Olive Oil, Balsamic Vinegar and Maple Syrup and mix well.

Pour Brussels onto a cookie sheet with Parchment paper.

Bake for 10 minutes and take out and stir around, mixing the Brussels into the juices. Put back in the oven for 10 - 15 more minutes.

THESE are hands down AMAZING, sweet tasting, delicious!!!!

I also made Almond meal and coconut crusted salmon!!! DE-LISH!

 The Directions:
Wash and pat dry Salmon. Lay on salmon on broil pan. Coat Salmon with 1 TBSP Olive Oil. I brushed the Olive Oil around, so the salmon was COMPLETELY covered. I then sprinkled Almond Meal over the salmon. I think I used 1 - 2 TBSP of Almond Meal. Just enough to cover the Salmon. I then sprinkled 1 - 2 TBSP of shredded unsweetened coconut on the salmon. Topped the coconut with nutmeg and pepper.

Cook the Salmon at 400 degrees for 15 - 20 minutes or until the salmon flakes away.

 Maple Syrup would have been another nice sweet thing to add.

Finally,
Saute Asparagus with just a little Olive Oil and Shredded Coconut seasoned with Lemon Pepper.

It was nice adding the coconut in while cooking the asparagus because some of the coconut browned and was a little treat in my mouth!

3 year old kept saying "look there is candy on here!" He loved it!

Yes - he ate dinner in an elephant costume! 

There you have it!!! Our dinner!!! Delicious and extremely quick.

and the best part...

Clean up was easy!!!

Don't forget to check out my Applegate giveaway!!! 

Part of Pennywise Thursday, Full Plate Thursday, Tip Day Thursday

We are not perfect....pt2

As promised, here is a REAL post about our progress!

February 1 - I started a no coffee for 30 days. Mainly because of my addiction to creamer! :) I am one of those people who enjoys SWEET coffee, 1/4 cup creamer 3/4 coffee! I went without coffee for a week and have only had coffee a couple of times. My success is I do not have coffee everyday which is improvement and I do plan to completely rid of coffee! I will do this! I plan on continuing my dwindling progress until I am coffee free.

Our eating habits at home are great! Our fridge is loaded of vegetables and some fruit and our pantry is grain-less. :) We do great at home because we are prepared and have a plan. Hubby commented on how easy it is to create a last minute meal with all our vegetables prepared and ready to go. We have many choices!

Going out --- not so much. We are working on this.. It is a struggle. We went to visit family this weekend and we were tempted and we FAILED terribly. We do not like to have sweets or grains in the house simply because if it is around, we will eat it. Point - A large bowl of chocolate candies sat on the counter this weekend and I think I ate half the candy. I just do not have control. I see it and eat it. I am still paying for it today. I am bloated. I am have been feeling sick to my stomach because I have become irregular again. I have break out spots. My elbows are itching uncontrollably. I have not been able to fall asleep easily. My list goes on and all this just from one weekend of poor eating.

3 year old struggled, too. When we are at home he drinks water, vitamin water or on occasion, drinks Almond Milk. This weekend he had juice. Juice is never in our house. I do not like all the sugar in juice.  Joshua rarely gets OJ.  He will drink a fresh fruit/vegetable smoothie. Baby has NEVER had juice but has had a fruit/vegetable smoothie made at home. It is our preference. He also was on an all time high, sugar high. He had crackers, teddy grahams, candy, gum balls, fruit cups, french fries and much much more. We are just not used to grains and sugars. We are starting to educate him on food choices - but realistically, he is 3. He prefers fruit and vegetables but when other junk is around he becomes obsessive.
We are not upset about the juice or the food. Splurges happen and need to happen. Towards the end he was begging for fruit. He also told us his belly was hurting! :)

This is why we have decided not to have grains and dairy and sweets in the house... WE WILL EAT IT.

Joshua is experiencing BOOT CAMP, food boot camp, that is. It might have only been 2 days but 2 days is a lot of such a little one.

He has already gone through a large bag of carrots, frozen bag of peas, asparagus and 2 zucchinis. He is asking for Brussels. I am thankful that my 3 year old loves vegetables and fruit. I too, have been downing the vegetables and eating the Paleo way because I need to start feeling better again.


I am still working on preparing for trips. I need to come up with a game plan. Maybe I should make beef jerky and grab some just in case bars, PURE are my new favorite! I will post something on this soon!

Until then -- Here is more recipes from Valentine's Day dinner with my boys!

T-Bone steaks with Asparagus wrapped with Turkey Bacon

In a baggie add thawed steaks, 1 TBSP Olive Oil, 2 TBSP Coconut Aminos, Lemon Pepper and Garlic. Let marinade for 2 - 4 hours. 

Since we still have ice and snow outside I cooked the steaks inside. 

Steered the meat on both sides for a minute and then put the steaks in the oven topped with the extra marinade at 350 degrees for 10 - 15 minutes depending on desired pink-ness!

When steaks are done serve with Chocolate Red Wine sauce

 Chocolate Wine Sauce
1 TBSP Cocoa Powder
1/4 cup Coconut Oil
1 dropper of Stevia

Sweet Potato Tater Tots with Coconut Butter

ENJOY!

Part of Pennywise Platter, Monday Mania

Clinatro, Lime and Salsa Chicken

I just love when a dish falls together PERFECTLY! 

Dinner was not planned... I forgot about dinner until about 4 and then panic mood set in. Thankfully, we have things prepared in our fridge that allow such nights to happen. 

Normally with salsa (mexican-style) chicken the preferred side for our house would be rice or quinoa. Sticking to my plan I whipped up some garlic cauliflower mash, sauted spinach topped with Salsa Chicken.

The Chicken:
I had a bag of frozen chicken from TJ's that is hormone free, nitrate free and pastured. I threw 2 pieces of chicken in a baggie and started to let it thaw in a pool of water. When the meat was 1/2 thawed I added juice from a whole lime, rough chopped cilantro, 4 cloves of garlic and a cup of salsa. Mixed and massaged into the chicken. I let the chicken thaw the remaining 1/2 soaking in the yummy mixture.

The Cauliflower:
Frozen this time. I set out the cauliflower in the same pool of water. As soon as it was 1/2 thawed I dumped the cauliflower into my steamer and steamed until tender. I then dumped the cauliflower into the Vitamix ( :) )! Added 2 TBSP of Coconut Milk, 1 clove of garlic and let the cauliflower mix until smooth and silky.

** Please note -- the garlic cauliflower mash was a great idea but I think that my Vitamix liquefied the garlic and it was too strong. I liked it but my 3 year old was not a fan. Maybe I was just boosting our immune systems!
Maybe add the garlic during the steaming stage and take out when mashing.

The Spinach:
1 TBSP of coconut Oil and loads of spinach. Let the spinach wilt down.

Greens Casserole

I follow a lot of blogs! One of my favorite blogs, KathEats posted a recipe for Greens Casserole. It looked WONDERFUL and I just had to make it - well I had a creative light bulb and knew exactly what I wanted to do with this! 

KathEats' Green Casserole was vegetables only. After reading her entire post about it needing a little something... I decided to add meat and red onion.  

 I used frozen peas and green beans and fresh carrots.

A huge bunch of purple Kale.

Topped the mixture with an Almond Mixture (fresh thyme and fresh rosemary)

Ahhh-mazing! Seasoning I used was great!

The Ingredients:
1 - 1 1/2 lb grass-fed ground beef
1 red onion, chopped
2 large carrots, diced
1 - 1 1/2 cups frozen peas
1 - 1 1/2 cup frozen green beans
1 bunch purple Kale (next time I might use 1/2 a bunch), cut into piece
pepper
garlic powder

The topping: (I will double this recipe next time!)
2 cups of Almond meal
1 TBSP fresh Thyme
1 TBSP fresh Rosemary
2 eggs
1/4 tsp baking soda

The Directions:
Saute grass-fed ground beef and chopped red onion. Add garlic powder and fresh ground pepper. Cook through. Pour meat into a 9x13 pan. In the same pan cook the vegetables on medium - low heat for 10 minutes. I didn't but if you need to add some oil add some Coconut oil. Add Kale (Spinach and Collards would be good in this, too!) and let the Kale wilt down. When the Kale is bright in color the vegetables are done. Pour the vegetables on top of the ground beef.

The crust:
I still need to work with this recipe a little but here is what I did!

I poured 2 cups Almonds in the food processor and finely chopped. I then moved the almonds into the coffee grinder to make smooth. You can buy Almond Flour, if you do not want to make your own!

Once the Almonds are really finely chopped, add them to a bowl. Add eggs and seasonings and mix well. Next time I will double the crust recipe because it was not enough to pour on top of the greens. So, I made a small layer on a cookie sheet (lined with parchment paper) and bake the rolled out dough for 10 minutes (350 degrees). I then pealed the dough off the parchment paper and laid the dough on top of the greens, pushing the dough down.

Bake the dish for another 15 - 20 minutes at 350 degrees!

Feel free to play around with the recipe a little!!! I did! :) Like I said, the crust needs a little work... it was a little more time consuming than I wanted!

ENJOY!!!!

Thank you KathEats for giving me the basic idea for this dish! I love your blog and I love your posts!!! Thank you for posting such delicious recipes!!!!

PART OF - Monday Mania

Crockpot Chicken and Collard Green Soup

Live like a caveman (cave woman)... 

One thing I like about the way we eat is everything is fresh. Our meat is from a local farmer and stocked away in out outside freezer. Our vegetables are alive and in the fridge or frozen in the freezer leftover from our summer food share. Our pantry is practically bare, just a few cans (coconut milk, canned Alaskan salmon, tuna, tomatoes, applesauce, green chili's, etc.). I am good with it! I like eating fresh/frozen foods!!! 

We came across a few challenges this week. As you have seen in my past couple of post we were 

hit with a big ice storm.

It started Tuesday and continued into Wednesday. We have 2 inches in some places and more in others. You can ice skate outside in your slippers! I know, because I tried!

 We were advised Monday night and Tuesday to prepare for the worst. To prepare for power outages. Hubby and I are not the kind to panic but we are the type to prepare. 

How did we prepare for power outages when we eat the way we do? 

We stocked up on water. Just incase! 

We bought more fruits and vegetables!

Tuesday night was the worst night. The wind was blowing hard and the rain/ice/sleet/frozen rain was falling hard. Around 8 we lost power. Just for an hour but in that hour we prepared a room. We got the fire started and hung blankets to trap the heat in. 

(sorry for the poor quality)

The power came back on but only for 10 minutes or so and then back off for another 2 1/2 hours. Thankfully, it came back on and stayed on and has stayed on.

We were (a little) concerned about our meat when the power went out but quickly remember it was winter and we could just put our meat outside, if we had to. We could have loaded up the fridge and taken the stuff to the garage. We would have cooked, if it came to it, on the grill on the deck. 

Thankfully, it didn't go that far and we were only out power for 3 1/2 hours (or so).

I must say I was a little sad. I love experiencing new things. I think it would have been fun to be without power (phones, computers and tv) and had quality family time. I think that our 3 year old would have LOVED it and loved the adventure. Baby on the other hand may have been a little more difficult seeing as he loves to move and get around. 

Still to live powerless would have been an adventure!!!! 

I made this great HOT soup full of good vegetables and boy did it warm us up and hit the spot!

 I can't wait for SPRING! I feel like I am making a lot of soups and stews. 

Until then I will continue to make soups and I will continue to come up with new recipes! :) 

The Ingredients:

1 chicken fryer (I did not use the whole thing)

1 cup water

4 carrots, diced

3 cups collard greens, 

3 parsnips, diced

1 onion, diced

4 cloves garlic, whole

Lemon Pepper

Parsley

Basil

Garlic Powder

The Directions:

Add Chicken to crockpot, water, garlic, lemon pepper, garlic powder, parsley and basil.  Cook on High  for 4 hours then add vegetables. I took the chicken out and let it cool and took the chicken off the bone. I added the chicken back in the crockpot as soon as I was done. I cooked the soup on low the rest of the day.

**If you are gone all day and not able to add the vegetables after 4 hours,  here is what I suggest. Cook the chicken in the crockpot on low. When you get home take the chicken out and pour the broth into a soup pot and start boiling. Add vegetables. Take the skin and bones off the chicken. Let boil for 10 minutes and you are ready to go with tender vegetables and delicious fall off the bone chicken! :)

ENJOY!!! 

How do you do it all?

I have been asked a great question and would like to answer it in a post so everyone can read!

"Lindsey, How do you do it all???"

That is a great question! I am a wife and a mom of two and I watch 1 - 2 kids daily. My days are busy but I would not have it any other way... I enjoy it!!!! :)

It is all about planning. It is important to have the day planned out. I have a rough schedule for the kids and I for EVERYDAY!!!! :) Meals are tentatively planned out and all the ingredients are in the fridge.

I go to the store weekly, mostly Saturdays. I wash all the groceries so they are GRAB ready! We wash all our produce ORGANIC or not in Hydrogen Peroxide. 1/4 cup into a 1/2 sink of water. I let some things soak longer and other just a quick rinse. Sundays, when I remember, I prepare the vegetables. I will peel and cut and chop vegetables. That way they are snack (and GRAB) ready! No washing or peeling just go! We stay busy throughout the week so it is important to be prepared! :)

As for cleaning, I clean as I go with one big clean on Saturday/Sunday. The toy room/living room is picked up several times a day but at the end of the day is cleaned. I vacuum weekly, not daily. Kitchen is cleaned a lot! I clean the kitchen 3x a day. When you clean as you go the big clean day comes around there isn't much to do. I clean the bathrooms 2x a week and deep clean once.

Home cooked meals are important to us and a picked up (noticed I didn't say clean) house is too! You find a way to do it when it is important! I try to not do anything once the boys are in bed. I like that time to be hubby and my time.

Eggs, Spaghetti Squash and Spinach

Saute the Spaghetti Squash and Spinach in coconut oil. Add eggs and scramble. Baby and I enjoyed this delicious breakfast today! :) 

Spaghetti Squash with ground venison and vegetables.

I made one Spaghetti Squash and spread it out! Bake Spaghetti Squash at 375 for an hour. I then saute mine to make the "noodles" softer. 

Spaghetti Squash with venison and vegetables

The Ingredients:

1/4 lb ground venison (I used the other 3/4 with my taco pizza)

10 small carrots, diced

1/2 zucchini, diced

1 can diced tomatoes

1 red bell pepper, diced

3 garlic cloves, minced

1/2 spaghetti squash

The Directions:

Bake the Spaghetti Squash at 375 degrees for an hour. Then saute in a little coconut oil. 

Brown the ground venison and all vegetables. Cook on medium until carrots are tender. Mix with the spaghetti squash. 

ENJOY!!!

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. 

NO MORE GRAINS NO MORE DAIRY NO MORE LEGUMES! 

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

basil

thyme

* 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!

ENJOY 

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. 

GOOD THING I AM 

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,  

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!!!

SUPER!!!

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

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

Avocado

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. 

Enjoy!

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
Lettuce
1 onion, chopped
Garlic Powder
Paprika
Chili Powder
Cumin
Avocado
Tomatoes
Salsa, optional
Lime

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.

ENJOY!!!

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

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
Pepper
Garlic
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.

ENJOY!!!

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

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. 

ENJOY

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!

CHUCK ROAST WINS!!!!! 

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 Mania, Nourishing Gourment, gnowfglins, Spain in Iowa, foodrenegade

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:
CROCKPOT -
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.

OVEN -
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.

OUR VERDICT -
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

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!!! 

ENJOY!!!

Part of Real Food Wednesday