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

Soaked Buckwheat Pancakes

Last night before going to bed I decided to start soaking Buckwheat Flour for this mornings breakfast. (3 cups of flour and 3 cups of Raw Milk.) 

This morning the clocks changed and we actually (somewhat) benefited with an extra hour of sleep. 

THANK you boys!!! Happy Time Changing Day!!!! :) 

This morning I was totally expecting to be up at 6:30 (old time) and 5:30 (new time). Joshua did come into our room around that time but we were able to get him back to sleep for another 2 hours. That is right - we did not get out of bed till 8:30 (old time) and 7:30 (new time!)

Happy Time Changing Day!!!! :) 

The Ingredients:
3 cups buckwheat flour
3 cups soured raw milk or cultured buttermilk
3 eggs, lightly beaten
3/4 tsp fine grained sea salt
1 1/2 tsp baking soda
2 tablespoons melted RAW butter
coconut oil or butter for frying

The Directions:


12-24 hours before you plan to serve the pancakes begin the soaking process. Mix buckwheat flour and sour milk or buttermilk until well combined (see above photo). Cover and place in a warm place (next to oven, on top of refrigerator) for 12-24 hours. The longer the better.


In the morning start preheating your pan over medium-low heat.


While that is heating mix all other ingredients into buckwheat flour/milk mixture. At this point it may be very bubbly, like a sourdough starter. Stir it down a bit, just to take a little air out of the batter. If you don’t do this your pancakes will literally have holes all the way through them.


Add coconut oil or butter to your prehated pan. Ladle 1/4 cup of batter into pan for each pancake. Cook for 3-5 minutes, or until bubbles pop and the top dries out just a bit. Flip and cook for 2 more minutes on the other side, or until nicely browned.


Serve with plenty of grass-fed butter and homemade jam, syrup, molasses, molasses-honey spread, or raw honey. I topped mine with Almond Butter and Coconut.

Recipe Notes: The soaking step in this recipe helps to neutralize the phytic acid in the grain, making them more digestible and the nutrients more available. Culinarily speaking, though, the soaking process just makes for a lighter, tastier pancake. In testing this recipe I have used freshly ground toasted buckwheat for my flour option, though any buckwheat flour should work. Just make sure it is 100% buckwheat. Finally, this recipe makes a lot of pancakes which store well in the refrigerator for days and will freeze well for months.

Shredded Brussels Sprouts with Winter Squash and Chicken Sausage

I made this dinner more difficult than it needed to be. Although, for my first time, it was worth the extra time. As I have mentioned before, my family is a fan of Brussels Sprouts. We love them. I have always sliced them into twos or fours but never sliced, ribboned or even peeled. 

Actually, I take that back. I have a Brussels Sprout salad with blueberries (cranberries) and walnuts. Technically, I did not make the salad.

I used 1 1/2 bags of Brussels Sprouts. I cut them in half and then pulled the pieces apart. 

Yes - ALOT of work... Made it a lot harder than it needed to be. 

Next time, I will slice the Brussels Sprouts into slices or as they call it ribbons. 

I cut up, steamed and saute Butternut Squash in Coconut Oil.

I added Chicken Sausage.

Shredded Brussels Sprouts with Winter Squash and Chicken Sausage

Ingredients

3/4 lb butternut squash, diced

4 tsp olive oil, divided

2 cloves of garlic, minced

2 links smoked chicken sausage, sliced (preferably a sweeter flavor - I used Apple-Gate)

3/4 lb Brussels Sprouts

1 TBSP Artisana Almond Butter, melted

A dash or two of Braggs Aminos (or soy sauce)

pinch each of smoked paprika and nutmeg

1/2 oz pine nuts, toasted

The Directions:
Place the squash in a steamer pot, add a splash of water, cover, and cook on high for about 5 minutes.

Wash the Brussels sprouts, remove any yellowing outer leaves, trim, and slice into ribbons (I pulled my apart.)

Heat 2 tsp coconut oil over medium-high heat and add the steamed squash with a pinch of salt. Cook for a few minutes on each side, until nicely browned. Add remaining 2 tsp olive oil to the pan, turn the heat up just a bit, then add the Brussels sprouts. Season with more salt and a pinch of smoked paprika and nutmeg. Cook for 2-3 minutes, stirring a few times, until nicely browned in spots. Add the sliced chicken sausage, cook 1-2 minutes more, and then add the garlic and cook for about 30 seconds. Remove from the pan and set aside.


 Add the squash mixture and pine nuts, toss together and heat through. Add a dash or two of Braggs Amino. Melt 1 TBSP Almond Butter and pour and mix evenly.  Serve immediately.

Cocoa Quinoa with Almond Butter and Cocoa Bliss

I am still striving on my limited Gluten intake. 

I struggle in the mornings. Gluten or no Gluten I struggle. I do not like eating eggs every single morning and that is my "go-to" breakfast. I do love eating oatmeal but I have yet to purchased Gluten-Free Oatmeal. 

This was a mistake. A good mistake, no a great one!!!!

I was planning on pre-making Quinoa for dinner but added a little too much Chili Powder or maybe it was Cayenne but there was a kick to this. I decided to add the Cocoa Bliss and Almond Butter in hopes that they would take care of heat and it did!!!! I topped my Cocoa Bliss Quinoa with Raisins. 

The Ingredients:
1/2 cup Quinoa
1 cup
2 tsp Artisana Cocoa Bliss
1/8-1/4 tsp Chili Powder
1/8-1/4 tsp Cayenne
2 TBSP Almond Butter
1/2 cup Raisins
1 Cinnamon Stick


The Directions:
In the rice cooker add Quinoa, Cocoa Bliss, Chili Powder, Cayenne, and Cinnamon Stick. Stir all ingredients and begin the cooking process.


When cooking is complete add Almond Butter right into the rice cooker and mix.


Top with Raisins!!! Walnuts would be really good too!

Quinoa Chili with Almond Butter

I am not sure how the weather has been where you have been but it has been very tricky here. One day we have a GORGEOUS fall like day and then the next day we have a SUMMER like day.

My appetite has been tricky lately too! Trying to match the weather is tough. On warm days I am craving chili and colder days I want to grill! We will work it out!

I made a really delicious chili a couple weeks ago. Ever since I have been craving some more! I browsing another recipe blog, Heather Eats Almond Butter and saw that she had made a Chili with Almond Butter. It sounded interested/wonderful and thought why can't I make my chili with some Almond Butter! Give it a try!!! Thanks HEAB for the great idea!

I did not make as big of a batch of chili this time and I did not use as many vegetables... Okay this is not exactly the same chili! :) WHOOPS! That is just one reason I love chili!!!! MILLIONS of different creations!

The Ingredients:

3 TBSP Raw Butter

4 carrots, chopped

3 celery stalks, chopped

1/2 onion, diced

1/2 lb ground beef

28 oz diced tomatoes

2 TBSP chili powder

Garlic Powder, Salt and Pepper

*** 2 TBSP Almond Butter

The Directions:

In large pot over high heat, sauté chopped veggies in butter and garlic powder until done. Add beef, stirring constantly until beef is cooked through. Add in canned tomatoes, cayenne pepper, chili powder, and almond butter. Turn heat to low, allowing chili to simmer for about 10 minutes. Remove from heat. The chili will thicken the longer it cools. Enjoy!

Serve with homemade cornbread.