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 Thursday, Souper (Soup, Salad & Sammies) Sundays@Kahakai Kitchen

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

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

Pepper

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. 

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!

ENJOY!!!

linked on Fat Camp Friday, Potluck Friday, Monday Mania,

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:

Crust:

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)

Toppings:

POSSIBILITIES ENDLESS!!!!!

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

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:
Peas
Carrots, chopped and cubed
zucchini
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

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

Pepper

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

Pepper

 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.

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

BREAKFAST!!!! 

Hubby brought home 2 things ground venison from work. 

THANK YOU!!!! 

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

basil

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!) 

ENJOY!!!!

Linked to Monday Mania.

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

Bean-less Chili

This weekend we celebrated our baby! He turned 1 on the 1st! 

I made two pots of chili, one with beans and the other without beans. When I was making the chili, my hubby, was not sure about bean-less. I must say, I wasn't too sure about it either. 

I still added my Almond Butter for a little creamy flavor! I topped mine with a pile of avocado instead of sour cream. I was proud of myself and sticking to my guns... 

I will be honest with you --- I ate a little cupcake! Not GRAIN-less and from a box! 

I wish I could tell you that I still slept great and that I did not wake up with a headache BUT I DID. I slept terrible. I had the worst headache. To top it off - my elbows started to itch. 

Each time I do this to myself - I promise, NEVER AGAIN... 

Will I ever learn???  :) 

Bean-less Chili

The Ingredients:
2 - 3 lbs grass fed ground beef
7 - 10 celery stalks, diced (I use one whole celery bunch, leaves and all)
6 - 10 carrots, diced
1 white onion, diced
6 cloves garlic, minced
4 TBSP Olive Oil
2 16 oz cans of diced tomatoes (homemade would be best but can is fine)
16 oz chicken broth (homemade is best)
2 big pinches of sea salt
2 TBSP dried Oregano
2 TBSP dried Basil
1 TBSP cumin
3 - 4 TBSP Chili Powder
1 tsp cayenne pepper
2 TBSP Almond Butter


The Directions:
Saute veggies in olive oil for about a minute and add meat and brown.  Season the meat mixture with all the spices.  Add the tomatoes and chicken broth and simmer for 35 minutes.  Taste and add more seasoning if desired.  


Let me tell you --- it was tough not having beans in my chili or topping my chili with sour cream. 

Ground Beef RECALLED

Yet another reason we buy local meat....


First Class Foods, Inc of Hawthorne recalls almost 40,000 pounds of ground beef previously distributed to 6 States. This is because of possible Escherichia coli contamination. 


The ground beef is being recalled in New York, New Jersey, North Carolina, California, Wisconsin, and Washington. The establishment number of the ground beef is “EST.18895” and they have been producedDecember 7 and December 16.


YUCK -- To read the article and to see if you are one of the six states, click here. 


Thank you J & J for providing my family safe, local meat. Where the cows are grazing and are free to roam. Thank you for not over crowding the cows and giving them enough room where they are standing in their own poop. Thank you !!!! 

Bring in the New Year

Hubby and I decided we wanted to bring in the New Year with a special meal.  Something not normal, for us! Seafood!!!! 

I made this delicious Caribbean Seafood Stew. This was amazing! 

SERIOUSLY --- YOU HAVE TO TRY THIS!!!!

It is quick and easy!!! 

The Ingredients:

2 lbs of  raw seafood (I used 1 lb of wild caught shrimp and 1 lb of mahi mahi pieces)

1 yellow onion, diced

5 cloves garlic, minced

2 TBSP cumin

1 bunch cilantro

1 can coconut milk

3 tomatoes, chopped

1 TBSP Coconut Oil

Sea Salt and Black Pepper

The Directions:

Dice up the stems of the cilantro bunch and set aside. In a large soup pot saute the onions in the coconut oil.  When the onions start to turn brown, add the garlic and the cilantro stems and saute for another 2-3 onions.  Add the tomatoes, cumin, salt and pepper, mix well and cook for another 2-3 minutes.  Add the coconut milk and bring to a simmer. Add the seafood and cook for another 3-5 minutes or until the seafood is done.  Serve with the cilantro leaves on top as a garnish.

Part of Real Food Wednesday

Meatball

Happy New Year!!!!

Happy 2011!!!! I am looking forward to another WONDERFUL year!

I set Resolutions - don't keep em!  

This year though... I am going to be able to keep mine. 

Here is what 2011 has in store for me! 

** I am going to write in a journal, every day/night!!! I am going to write of my blessings! 

           

 --- Thank you, Twelve Months of Bliss and All Kinds of Goodies, for giving me this idea... I am also going to be writing daily happening of the boys (quotes or sayings). 

** Nutrition and Fitness.

(Vegetables, some fruits, grass fed meat and nuts)

(No dairy, No Grains, No Legumes)

--- We will continue on our eating adventure. (which I will be documenting!)

 I will continue working out and getting back into shape! :)  (which I will also be documenting)  

**I plan on cooking a fish dish at least once a week. 

** I plan on cooking 2 - 3 new (Paleo) dishes a week.  

Why do we choose resolutions that are impossible to keep?? Why do we wait to start a resolution until January 1? Why can't we just start a resolution in March or in September or when the idea comes to us??? 

I think that my resolutions are practical and worth keeping! They are simple enough that after a few weeks, I will still want to keep them. They are challenging at the same time, that I will have to push myself (and remember) to do them! I am excited to start the year and really excited to see if I am able to make it the WHOLE year achieving my goals! 

HERE IS TO 2011!!!!

Almond Meal - just in case you didn't know what I mean.

 I leave my Almonds roughly chopped - personal preference!

Don't over crowd the meatballs. I think I saw that on Rachel Ray once. 

The Ingredients:

1 1/2 lb grass fed ground beef

1/2 yellow bell pepper, chopped

1 red onion, chopped

3 garlic cloves, minced 

2 TBSP Parsley

Garlic Powder

Ground Pepper

Homemade Tomato Sauce

Homemade Tomato Paste

1 cup Almond Meal

The Directions:

In a large mixing bowl, add ground beef, onion, garlic and yellow bell pepper. Add seasonings and mix well!

In a large frying pan add a little Olive Oil. Ball of meat mixture into meatball size. 

Do not add too many meatballs into the pan. 

Brown all sides of the meatballs. 

In a large soup pan add tomato sauce and start to boil. Add brown meatballs to tomato sauce and cook for 10 minutes. 

 

ENJOY!!!!

Join Kimi at The Nourishing Gourmet for her Nourishing Resolutions carnival today, and link up yours!

Tuesday Twister