tag:blogger.com,1999:blog-59213738893215857102024-03-05T10:38:18.726-08:00Cleaning up my KitchenWelcome to my training blog (pronounced blahhg) Inspired by CrossFit and fueled by GOOD FOOD.Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-5921373889321585710.post-16240792219048411312012-07-23T15:07:00.000-07:002012-07-23T15:07:08.526-07:00Jess's Honey Jalapeno Pork Chops<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ewEPh_Jx5C1rtwkAyIkpzqpg_FyoBMsgjitv-DCof4xZi9nE2qaYoZqd0MmaLdWJpUrLydDYIf75X2Xwdz9-QNjGsVjcB-MkJGW6OsaltVFMFNkz62yKscbLLpawf2FmkjXZnrwOQiOU/s1600/honey+jalapeno+chops.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ewEPh_Jx5C1rtwkAyIkpzqpg_FyoBMsgjitv-DCof4xZi9nE2qaYoZqd0MmaLdWJpUrLydDYIf75X2Xwdz9-QNjGsVjcB-MkJGW6OsaltVFMFNkz62yKscbLLpawf2FmkjXZnrwOQiOU/s320/honey+jalapeno+chops.JPG" width="239" /></a></div><br />
<span style="font-family: trebuchet ms;">I needed a new pork chop recipe and Stunningham turned me onto this lil gem that Jess posted in 2010. It. was. delicious. Paired it with some sauteed kale. </span><br />
<br />
<span style="font-family: trebuchet ms;">Pork Chops<br />
Ingredients:<br />
2 pork chops<br />
1 cup chicken broth<br />
1 jalapeno, minced<br />
1/4 red bell pepper, minced<br />
1 1/2 Tbsps raw honey<br />
salt and pepper to taste (I omitted the salt this time)<br />
<br />
Directions:<br />
Heat chicken broth and peppers over medium heat until chicken broth is reduced. Remove from heat and slowly stir in honey. Set aside.<br />
<br />
Meanwhile, season pork chops with salt and pepper. Grill for approximately 5 minutes on each side, or until the internal temperature is about 155 degrees. Allow to rest. Spoon the jalapeno and honey mixture over the pork chops before serving.<br />
<br />
Sweet Potatoes:<br />
Ingredients:<br />
2 sweet potatoes, peeled and diced<br />
1 teaspoon of cinnamon<br />
Pinch of turmeric<br />
Black pepper<br />
<br />
Directions:<br />
Boil sweet potatoes for approximately 20 minutes (until fork tender). Drain and mash with seasonings.</span>Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com0tag:blogger.com,1999:blog-5921373889321585710.post-30346207442190544752012-04-13T07:41:00.000-07:002012-04-13T07:41:02.695-07:00Yogi Tea<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcFddDQa4Cd5eQJEly04iWWuMi8dQ8o-pEHbaSMaCbojg_GZD-t00TNcGvjUUX640Rkk9BC4-tETQ3ehlFR4WMZ8qMnlHWEYVx4dDBD0-0fjdoyqbjP0ruwGulxTqgmETZqZYt9xt82s3C/s1600/Yogi+Tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcFddDQa4Cd5eQJEly04iWWuMi8dQ8o-pEHbaSMaCbojg_GZD-t00TNcGvjUUX640Rkk9BC4-tETQ3ehlFR4WMZ8qMnlHWEYVx4dDBD0-0fjdoyqbjP0ruwGulxTqgmETZqZYt9xt82s3C/s320/Yogi+Tea.jpg" width="320" /></a></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><u><span><br />
</span></u></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><u><span>Yogi Tea</span></u><span></span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; margin-left: 0.5in;"><span style="font-size: small;"><span>1 Gallon Water<br />
30 cloves<br />
30 whole green cardamon pods<br />
30 whole black peppercorns<br />
1 lg finger of fresh ginger, thinly sliced (about the size of your fist)<br />
15 sticks cinnamon<br />
1 teabag, Black Tea</span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; margin-left: 0.5in;"><span style="font-size: small;"><span><br />
*Milk and Honey to taste (*optional)</span></span></div><ol start="1" style="font-family: Verdana,sans-serif;" type="1"><li class="MsoNormal"><span style="font-size: small;"><span>Bring water to boil.</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span>Add all spices <b><i>except</i></b> black tea bag. Boil 30 -45 min. Longer is stronger.</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span>Finally, add black tea bag and boil another 5 min. <i>**The black tea is added last because it amalgamates the spices and sort of seals them. Also the tannins help assimilate the spices into the body.</i></span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span>If adding milk & honey, do so after adding the tea bag and letting it steep– OR BETTER add milk and honey to individual cup or a small batch. That way you can store the raw tea in the fridge and prepare with milk and honey as you go.</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span>If you go cup by cup, you can leave the raw tea on the stove on the lowest flame to enjoy all day.</span></span></li>
</ol><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">You can use the spices for 2-3 batches. </span></div>Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com0tag:blogger.com,1999:blog-5921373889321585710.post-27078218804130404452012-02-28T20:42:00.001-08:002012-02-28T20:42:26.232-08:00Pork Burgers and Kale avocado salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvlUTJAAOBGvBXMurvz-Y4xanP-RJtj7s8-9aqxCSTuzy8ZdZ7GH686jN5rj8C9tRx0HkBDhGxWbA8kmb3kUxnaIF8aFrNHQzBramZGTP8LpVfkbKxDrFALBMvU0qRiGYJSOzMe-i1ISR/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvlUTJAAOBGvBXMurvz-Y4xanP-RJtj7s8-9aqxCSTuzy8ZdZ7GH686jN5rj8C9tRx0HkBDhGxWbA8kmb3kUxnaIF8aFrNHQzBramZGTP8LpVfkbKxDrFALBMvU0qRiGYJSOzMe-i1ISR/s320/photo.JPG" width="239" /></a></div><br />
<div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1lb. ground pork</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/2 onion</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 clove garlic</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 bunch of kale</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 avocados</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1lime </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1tbsp olive oil (I used garlic olive oil)</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">dash of cayenne pepper</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">pepper to taste</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><u>Kale Avocado salad</u></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">rinse and chop the kale bunch into bite size pieces. Place in mixing bowl. Dice 3/4 of the onion 1/2, place in bowl with kale. Half the lime and squeeze juice from both halves over kale. Add olive oil. Add avocado and mix all ingredients with you hands, smashing avocado as you go. Pepper to taste.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><u>Pork Burgers</u></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Add rest of onion to ground pork. Dice garlic and add as well. Add pepper and cayenne to taste. Mix ingredients together and patty the meat, then place in a pan on the stove top. Cook on medium to low heat until no longer pink in the middle.</span></div>Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com0tag:blogger.com,1999:blog-5921373889321585710.post-15584810943943630592012-02-27T19:57:00.000-08:002012-02-27T19:57:56.453-08:00Farmhouse Butternut Squash Soup<div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">More bacon accents.....</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5jI7dNarpOZvkuUKjjgyvuX_ICgDYiHOK52CUjQmc6IAQBeMKI4EUKaSbCfdS6pH76klUZUP1RrkiNlxhq03ZgkgfZ1kK-5J42hHAnyrbtvXbyIi8D9NdbhBQS3hhKSWVjFAN-B8lUge/s1600/squashsoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5jI7dNarpOZvkuUKjjgyvuX_ICgDYiHOK52CUjQmc6IAQBeMKI4EUKaSbCfdS6pH76klUZUP1RrkiNlxhq03ZgkgfZ1kK-5J42hHAnyrbtvXbyIi8D9NdbhBQS3hhKSWVjFAN-B8lUge/s320/squashsoup.jpg" width="320" /></a></div><span style="font-family: Verdana,sans-serif; font-size: small;">4 bacon slices</span><span style="font-size: small;"><br style="font-family: Verdana,sans-serif;" /></span><span style="font-family: Verdana,sans-serif; font-size: small;">4 large garlic cloves, chopped</span><span style="font-size: small;"><br style="font-family: Verdana,sans-serif;" /></span><span style="font-family: Verdana,sans-serif; font-size: small;">1 teaspoon caraway seeds</span><span style="font-size: small;"><br style="font-family: Verdana,sans-serif;" /></span><span style="font-family: Verdana,sans-serif; font-size: small;">2 pounds butternut squash, peeled, seeded, and chopped</span><span style="font-size: small;"><br style="font-family: Verdana,sans-serif;" /></span><span style="font-family: Verdana,sans-serif; font-size: small;">1/2 pounds carrots, chopped</span><span style="font-size: small;"><br style="font-family: Verdana,sans-serif;" /></span><span style="font-family: Verdana,sans-serif; font-size: small;">1 Granny Smith apple, peeled, cored, and chopped</span><span style="font-size: small;"><br style="font-family: Verdana,sans-serif;" /></span><span style="font-family: Verdana,sans-serif; font-size: small;">3 thyme sprigs</span><span style="font-size: small;"><br style="font-family: Verdana,sans-serif;" /></span><span style="font-family: Verdana,sans-serif; font-size: small;">2 Turkish bay leaves or 1 California</span><span style="font-size: small;"><br style="font-family: Verdana,sans-serif;" /></span><span style="font-family: Verdana,sans-serif; font-size: small;">3 1/2 cups reduced-sodium chicken broth</span><span style="font-size: small;"><br style="font-family: Verdana,sans-serif;" /></span><span style="font-family: Verdana,sans-serif; font-size: small;">2 cups water</span><span style="font-size: small;"><br style="font-family: Verdana,sans-serif;" /></span><span style="font-family: Verdana,sans-serif; font-size: small;">1 to 1 1/2 teaspoons cider vinegar</span><br />
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<div class="instruction"> <span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain. </span></span></div><div class="instruction" style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves. </span></div><div class="instruction" style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon. </span></div>Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com0tag:blogger.com,1999:blog-5921373889321585710.post-19187671741154261962012-02-27T07:51:00.000-08:002012-02-27T07:51:22.505-08:00Chopped Broccoli Salad<div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">So easy and so good</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVDZCbZryw9jg8ZPogZLvmGH_Ym0ndQ_T2YDbeiOYqjiNENDdhKZXZpPJ0d5pJZTCLCCRJMQHqvoZ8__LDlFHFl67pqYaA1fiASVYWEtVAdcrI1-kV7UuTEvVG3R0QeSggIidgnFPKGGq/s1600/broccolisalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVDZCbZryw9jg8ZPogZLvmGH_Ym0ndQ_T2YDbeiOYqjiNENDdhKZXZpPJ0d5pJZTCLCCRJMQHqvoZ8__LDlFHFl67pqYaA1fiASVYWEtVAdcrI1-kV7UuTEvVG3R0QeSggIidgnFPKGGq/s320/broccolisalad.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><strong><span style="color: black;">Chopped Broccoli Salad</span></strong></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3 cups broccoli, finely chopped</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 ½ cups of carrots, diced</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 apple, diced</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">9 strips of bacon, cooked and diced</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3 green onions, diced</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3 tablespoons olive oil</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 tablespoons balsamic vinegar</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 tablespoon spicy brown mustard</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 tabelspoon fresh dill</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Black pepper to taste</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Mix all ingredients together and serve!!</span></div>Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com0tag:blogger.com,1999:blog-5921373889321585710.post-984780800367770292012-01-23T12:15:00.000-08:002012-01-23T12:15:05.056-08:00Sh*t Foodies SayA week later, this is still cracking me up!<br />
<br />
<a href="http://vimeo.com/35109314">http://vimeo.com/35109314</a><br />
<br />
I fell of the paleo wagon here for a second but, I'm back! So stay tuned for more recipes :)Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com0tag:blogger.com,1999:blog-5921373889321585710.post-54548459949852380382011-11-28T11:46:00.000-08:002011-11-28T11:46:29.481-08:00Crockpot Chicken<h2 style="font-family: Verdana,sans-serif;"></h2><h2 style="font-family: Verdana,sans-serif;"><span style="font-size: small;"></span></h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVtTdKtINkySlT19lhqKeIaCU1-so2sacXwYUg4ojdUKtaYinD63sjTeD_nnPKpHzPMp5nm2j4wT1jFyrB_GIqcv1ChE16UZRi4jW9t5Fmrp3IgTumA00XMwaTZAGcHz0MwOKabiFleLJ/s1600/crockpot+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVtTdKtINkySlT19lhqKeIaCU1-so2sacXwYUg4ojdUKtaYinD63sjTeD_nnPKpHzPMp5nm2j4wT1jFyrB_GIqcv1ChE16UZRi4jW9t5Fmrp3IgTumA00XMwaTZAGcHz0MwOKabiFleLJ/s320/crockpot+chicken.JPG" width="239" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Prep Time:</b> 0 hr 0 min</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> <b>Cook Time:</b> 6 hrs on high (chicken just falls apart)</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Servings:</b> 4-5 </span></div><h3 style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Ingredients:</span></h3><span style="font-family: Verdana,sans-serif; font-size: small;">1 large onion, thinly sliced</span><span style="font-family: Verdana,sans-serif; font-size: small;">4-5 boneless chicken breasts</span><span style="font-family: Verdana,sans-serif; font-size: small;">2 cans (6ounce ) tomato paste</span><span style="font-family: Verdana,sans-serif; font-size: small;">8 ounces fresh mushrooms</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;">1/4 teaspoon pepper (I used a little cayenne)</span><span style="font-family: Verdana,sans-serif; font-size: small;">2 cloves garlic, minced</span><span style="font-family: Verdana,sans-serif; font-size: small;">1 teaspoon oregano</span><span style="font-family: Verdana,sans-serif; font-size: small;">1/2 teaspoons basil</span><span style="font-family: Verdana,sans-serif; font-size: small;">1 bay leaf</span><span style="font-family: Verdana,sans-serif; font-size: small;">1/4 cup white wine</span><span style="font-family: Verdana,sans-serif; font-size: small;">1/4 cup low sodium chicken broth </span><h3 style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Directions:</span><span style="font-size: small;"> </span></h3><h3 style="font-family: Verdana,sans-serif; font-weight: normal;"><span style="font-size: small;">Place onion in crockpot. Add chicken pieces. </span></h3><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">In a separate bowl stir together tomato paste, mushrooms, salt, pepper, garlic, oregano, basil, bay leaf, wine & water. Pour over chicken. Cover, cook on low 7-9 hrs. Serve chicken over spaghetti squash. </span></div>Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com0tag:blogger.com,1999:blog-5921373889321585710.post-2665246221384054472011-11-07T07:41:00.000-08:002011-11-07T07:41:16.113-08:00Fried Chicken Fingers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QkKw9CNBex3qFAeJA2IrP_kWWab4Jtn_RV1wL6YqJI6WTxuPU8CaCtTG2mpGduZBXOcNetEOu3dud5SO9rc_QH3XjUkN3iIbZT2UPru0Lw1QtjX1iSHyUZWGQwH_z3nbHTAQbynwDOlJ/s1600/chicken+fingers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QkKw9CNBex3qFAeJA2IrP_kWWab4Jtn_RV1wL6YqJI6WTxuPU8CaCtTG2mpGduZBXOcNetEOu3dud5SO9rc_QH3XjUkN3iIbZT2UPru0Lw1QtjX1iSHyUZWGQwH_z3nbHTAQbynwDOlJ/s320/chicken+fingers.jpg" width="320" /></a></div><br />
<div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Prep Time: 15 minutes</span></div><div style="font-family: Verdana,sans-serif;"> <span style="font-family: Verdana,sans-serif; font-size: small;">Cook Time: 10 minutes</span><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 large chicken breasts</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">½ cup of almond flour</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 eggs</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 tsp paprika</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif; font-size: small;">1 tsp Penzey's Tuscan Sunset (</span><span style="font-family: Verdana,sans-serif; font-size: small;">A nice salt free Italian-style seasoning, http://www.penzeys.com/cgi-bin/penzeys/p-penzeystuscan.html) </span><span style="font-size: small;"> </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">dash of cayenne pepper </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3 tbs olive oil (I used garlic infused)</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Cut chicken into long strips. Make sure that they are equally thick. You may need to use the flat part of the knife to pound some of the fatter pieces down a bit. Put the chicken pieces in a ziploc plastic bag with spices. Shake to coat.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Dredge in almond flour, then eggs, then flour again.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Lay on a plate to set up for 10 minutes. This will make sure the crust really sticks to the chicken. Pour olive oil in the bottom of a skillet. Heat to medium high heat. Add chicken and cook for about 3-5 minutes per side, turn only once. Tongs or a fork work the best for turning the chicken so you don't disrupt the crust. </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I paired mine with sauteed mushrooms, because I just had a taste for them, but you could really pair with any veggie. The crust added enough flavor that you really don't need any dipping sauce with these! ENJOY. </span></span></div>Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com0tag:blogger.com,1999:blog-5921373889321585710.post-34954536104187168852011-11-01T21:17:00.000-07:002011-11-01T21:17:39.500-07:00Chicken Avocado in Green Chile Sauce<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUd-hKcPd7FTTPk9elA4xi5XrZub98_6uJ-sbkCX57v2cGfp26BLumuOZFn0dFJYMyq0MsozbRHATC4ijAzhLcWcQYlJgdvJWjrDHbHTyD-vnjgwrY8HgevSRRUEU1UjYMJhR_78g2cY4H/s1600/avocado+chick.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUd-hKcPd7FTTPk9elA4xi5XrZub98_6uJ-sbkCX57v2cGfp26BLumuOZFn0dFJYMyq0MsozbRHATC4ijAzhLcWcQYlJgdvJWjrDHbHTyD-vnjgwrY8HgevSRRUEU1UjYMJhR_78g2cY4H/s320/avocado+chick.JPG" width="320" /></a></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Prep Time: 10 minutes</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Cook Time: 20 minutes (I did a bit of prepping as I went)</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">This recipe appealed to me, because I LOVE chile peppers, all kinds, shapes and sizes. The ancho chile, is a poblano pepper, dried. Should be in the produce section of any grocery store. It has a very unique smoky scent and flavor. </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 chicken breasts</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Put in pan with water and cover on med high heat for 15 minutes. Pull chicken out and shred. Set aside.</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Sauce:<br />
2 cloves garlic minced<br />
dice your ancho chile (take your seeds out, I left mine in, because I thought it might add flavor, but I don't think it did and the seeds were hard to chew)<br />
4-5 diced tomatillos</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 ripe avocados</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/2 cup organic chicken broth</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">juice from 1/2 of lime<br />
cilantro to taste</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Put in saucepan with 1 tbs oil (I used garlic infused olive oil) and heat over medium heat until tomatillos start to break down. Once sauce is cooked, add in: 2 ripe avocados mashed with 1 tbs lime juice</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Mix chicken into sauce</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I served with:<br />
Butternut squash, peeled seeded and diced that I boiled and smashed with a little garlic olive oil. </span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">The butternut squash was the perfect compliment to the slight tartness of the tomatillos. The only seasoning I used on them, was the garlic infused olive oil. Really simple and really tasty.</span></div>Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com2tag:blogger.com,1999:blog-5921373889321585710.post-8419829516404347292011-10-30T18:52:00.000-07:002011-10-30T18:53:13.605-07:00Super meaty Chili<div style="font-family: Verdana,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi34uSrguZFvKiei8CLOsFh2jTlxUcHl7Ru60zNfzYrePi3VonSQa_UlMe4FCWnkTNhbGTXTfJsuyTbzJkIfMYgjJcMOEt-VpLvhm6yTPk5DdlPod7XAO7dm4HW5NobZ0rueOjj_ULZBGd2/s1600/Paleo+Chili.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi34uSrguZFvKiei8CLOsFh2jTlxUcHl7Ru60zNfzYrePi3VonSQa_UlMe4FCWnkTNhbGTXTfJsuyTbzJkIfMYgjJcMOEt-VpLvhm6yTPk5DdlPod7XAO7dm4HW5NobZ0rueOjj_ULZBGd2/s320/Paleo+Chili.JPG" width="320" /></a></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">It's that time of year again.....break out your chili pan and hooded sweatshirt. Chili is such an easy, fun dish to experiment with. </span><span style="font-size: small;">Every time I make it, I do something differently than the last time. My family's chili is heavy on the tomatoes and tomato paste, so when I came across this one on paleomama's website, I thought I'd give it a try. Here is the original recipe, I made some modifications, because I wanted more veggies and more spice. It turned out real nice :)</span></div></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">http://paleomama.wordpress.com/2009/10/07/my-infamous-paleo-chili/ </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 lbs lean ground beef (grassfed)<br />
1 lb grassfed stew meat<br />
1 large can crushed tomatoes (look for the one where the only ingredient is tomatoes)<br />
10 whole tomatillos<br />
1 large onion diced</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 yellow pepper diced</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 orange pepper diced</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 poblano pepper diced (1/2 de-seeded)</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 jalapeno pepper diced (1/2 de-seeded)<br />
1/8 cup almond flour (this is optional for thickening, omit if you have a nut allergy)<br />
about 2 cups of beef broth</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">4 cloves garlic minced <br />
2 tbs ground cumin<br />
3-4 tbs chili powder</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">red chili peppers to taste<br />
chipotle infused olive oil</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"></div><div style="font-family: Verdana,sans-serif;"><span id="goog_1283642624" style="font-size: small;"></span><span id="goog_1283642625" style="font-size: small;"></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Put about 2 tbs olive oil in a pan and get it screaming hot. Sear the chunks of steak. It doesn’t have to be cooked at this point, just brown and pull it out. Add a little more oil if needed and add diced onion to kind of brown a bit, then add peppers one by one. Add the beef stock and let it cook until it is reduced by half (this gives a really meaty base). While the stock was reducing, I peeled the tomatillos and cut them in half, then placed them in a cast iron skillet to brown. Once they are browned on both sides, I put them in a blender with some cilantro. Blend to a chunky liquid and add to chili pan. Next, add in ground beef and almond flour. Stir until it browns a bit. Add garlic, spices, tomatoes, and steak chunks. Simmer on low heat for a couple of hours. It gets better the longer it cooks.</span></div>Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com0tag:blogger.com,1999:blog-5921373889321585710.post-42427660224686925132011-10-27T19:38:00.000-07:002011-10-27T19:47:29.196-07:00Curried Shrimps and Kale (or spinach)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVBAyfMx0gkGpJyz32H4AkXBhb812MDoGvj4U2etCG-ueTx-tTEfr6g_0RhlS52_9kpGu0PvR2xA3Yg2iUX1-nHtPVD0JITjjnOwQL93kCdJd2f-gWlIcj8d4Qn6ThoXAIUE7Gyv2BEMJ/s1600/shrimp+curry+and+kale.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVBAyfMx0gkGpJyz32H4AkXBhb812MDoGvj4U2etCG-ueTx-tTEfr6g_0RhlS52_9kpGu0PvR2xA3Yg2iUX1-nHtPVD0JITjjnOwQL93kCdJd2f-gWlIcj8d4Qn6ThoXAIUE7Gyv2BEMJ/s320/shrimp+curry+and+kale.JPG" width="239" /></a></div><br />
<div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Prep Time: 10 minutes</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Cook Time: 15-20</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 lbs shrimps, peeled and deveined<br />
2 tbsp coconut oil<br />
1 onion, chopped<br />
2 tsp curry powder<br />
2 tsp tomato paste<br />
1/2 cup chicken stock<br />
1 cup full-fat coconut milk<br />
1/2 bunch of Kale (you can also use spinach)</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
Heat a large skillet over a medium-low heat and cook the onion in the coconut oil until it begins to soften, about 3 minutes.</span> <span style="font-size: small;"><br />
Stir in the curry powder and continue cooking for a minute.<br />
Place mixture in a blender or a food processor, add the tomato paste as well as the chicken stock and coconut milk. Process or blend until smooth.<br />
Pour the mixture back in the skillet and bring to a simmer.<br />
Add the shrimps and kale (or spinach) and cook, covered, for about 5 minutes, until the shrimps are just cooked.</span></div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><span style="font-family: Verdana,sans-serif; font-size: small;">I added crushed red peppers to this recipe, because I just love spicy.....this is a good one! ENJOY</span>Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com2tag:blogger.com,1999:blog-5921373889321585710.post-34936074712575292932011-10-25T19:41:00.000-07:002011-10-25T19:41:42.326-07:00Chorizo Stuffed Peppers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-uvzOnhubDrKlnJ503IHQHKdoRfH3mTqZqJjPcxx-vOpOScU4SuFGHd5l-p4r1JUFOX1eo5v3Q14jlVX-H6-YZwwKSHwFTJrnil8nSGtVShXSkUtyKimrwSj3jecYuNGa0lq7IRsaZ7A/s1600/Stuffed+Chorizo+Peppers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-uvzOnhubDrKlnJ503IHQHKdoRfH3mTqZqJjPcxx-vOpOScU4SuFGHd5l-p4r1JUFOX1eo5v3Q14jlVX-H6-YZwwKSHwFTJrnil8nSGtVShXSkUtyKimrwSj3jecYuNGa0lq7IRsaZ7A/s320/Stuffed+Chorizo+Peppers.JPG" width="239" /></a></div><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><i><span style="font-size: xx-small;">Photo: dish shown pre-cooked</span></i> </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Prep time: 5 minutes</span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;"> Cook time: 45 minutes</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">4 green, red, yellow or orange bell peppers (I used all four colors)</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> 1 lb pork chorizo sausage, out of casing</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 cup onion, chopped</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> </span></span><br />
<span style="font-family: Verdana,sans-serif;">1 cup carrot, chopped</span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> 1 tsp oregano </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I bought the pork chorizo at whole foods butcher counter, it's so flavorful already, you don't need a whole lot of additional seasoning, which is great. </span><span style="font-family: Verdana,sans-serif;"></span></span><br />
<br />
<span style="font-size: small;"><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;"> Preheat the oven to 375 degrees. Cut the top off of each pepper; discard the tops and seeds. Chop the onion and carrot and add it to a bowl. Add the chorizo, plus spices. Mix well. Stuff the meat mixture into each pepper. Place the peppers upright into a baking pan. Bake for 45 minutes, or until the peppers have softened.</span></span> <br />
<div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif; font-size: small;">Let cool for a couple minutes and serve. </span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I found this recipe on Crossfitcenturion.com, but modified it slightly by subbing pork sausage for chicken, adding carrots and oregano. It's still cooking, but I think I'm going to like it! </span></span>Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com4tag:blogger.com,1999:blog-5921373889321585710.post-78355708344325122032011-06-12T20:04:00.000-07:002011-06-12T20:04:59.754-07:00Strawberry Rhubarb Crumble<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlauDMNOwG1ELTo024MEVvImotClPXozYZRNDzzB5zxg7qu4gTGAWa-ymZcCpT0E8T9sZKCVQ5XeLKY98UE3Q_Ip00XFWGfU9ztqNAmYn_I2ozqQfXRSZwk-1m_vLElMP5tYbEZMzta1e/s1600/rhubarb+crumble.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlauDMNOwG1ELTo024MEVvImotClPXozYZRNDzzB5zxg7qu4gTGAWa-ymZcCpT0E8T9sZKCVQ5XeLKY98UE3Q_Ip00XFWGfU9ztqNAmYn_I2ozqQfXRSZwk-1m_vLElMP5tYbEZMzta1e/s320/rhubarb+crumble.JPG" width="239" /></a></div>We got rhubarb in our csa this week, so I thought I would try a new recipe.....this turned out really good and was super easy to throw together before dinner tonight! Wish I would have snapped a photo before we taste tested it......piggys over here :)<br />
<br />
<b>Ingredients</b><br />
<br />
2 cups fresh stawberries<br />
12 tbsp shredded unsweetened coconut<br />
1 cup Pecan halves<br />
3 tbsp coconut oil<br />
1 1/2 cups rhubarb<br />
<br />
<b>Directions</b><br />
<br />
<br />
Chop rhubarb, halve/quarter strawberries, place in bottom of 8x8 pan. Melt coconut oil in separate bowl. Mix in unsweetened coconut and crushed pecans. Spread mixture over top of fruit and bake at 375 degrees for 40-45 minutes.<br />
<div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div>Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com5tag:blogger.com,1999:blog-5921373889321585710.post-62077866899504545922011-06-05T10:45:00.000-07:002011-06-05T10:45:42.720-07:00Fluffy Coconut Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishdEBKxqoMkCSCpSnwL_bPdYVblTFcs1j-85SrPCg4VasO4_lsCHLWqTOxVdvlt_b_u3gR6G_O6HQTklYzH41qQ2Yp8yQHLGOnyFa4cxKHkMcKQDjKlpUJE46jS0eO9OThUX4dEhyYwTB/s1600/fluffy+coconut+pancake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishdEBKxqoMkCSCpSnwL_bPdYVblTFcs1j-85SrPCg4VasO4_lsCHLWqTOxVdvlt_b_u3gR6G_O6HQTklYzH41qQ2Yp8yQHLGOnyFa4cxKHkMcKQDjKlpUJE46jS0eO9OThUX4dEhyYwTB/s320/fluffy+coconut+pancake.JPG" width="239" /></a></div>Got this recipe from Jess and just had to share! It is the first paleo pancake recipe I've tried that actually tastes like a pancake! So so good. I made the same subs that Jess suggested, but here is the link to the original recipe from Nourishing Days: http://www.nourishingdays.com/2010/07/fluffy-coconut-flour-pancakes/<br />
<br />
I used coconut milk and left out the honey/stevia and added a couple pinches of cinnamon instead. I also added a little extra coconut flour to thicken the batter and topped them with honey, walnuts and blueberries. I can't wait to make these again!<br />
<br />
<br />
<strong>Ingredients</strong><br />
4 eggs, room temperature<br />
1 cup milk (raw cow’s or coconut both work)<br />
2 teaspoons vanilla extract<br />
1 tablespoon honey or a pinch of stevia<br />
1/2 cup coconut flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon sea salt<br />
coconut oil or butter for frying<br />
<br />
<strong>Directions</strong><br />
<ol><li>Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.</li>
<li>In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.</li>
<li>Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.</li>
<li>Serve hot with butter, coconut oil, honey, syrup, or fruit.</li>
</ol>Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com1tag:blogger.com,1999:blog-5921373889321585710.post-80606125877313777112011-06-02T20:29:00.000-07:002011-06-02T20:32:11.525-07:00Sausage “Spaghetti" in Creamy Tomato Sauce<b></b><br />
<b><span style="font-weight: normal;">I think Karen Cason said it best, when she said, "most paleo recipes are just a mixture of meat and vegetables!", and while that is exactly what this is.....it's got a bit of zip because of the spicy sausage, which I like. This recipe makes a TON of food, so make sure you have a crew or are in need of lunch for the week. </span> </b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYyRyUqhTagFY5nZkPwRmLN5CX3xOds-OhOjCqSxQTBCPGlSxXvaKZT3p2jYZcQ6Af6rpBgDhhAZRm4_PKp8e_Z7WiyYyUZRm6lICk3TPRo1dkuunX_cXbSBf2XnIVOnWtvzILV9xGZII/s1600/Sausage+spaghetti.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYyRyUqhTagFY5nZkPwRmLN5CX3xOds-OhOjCqSxQTBCPGlSxXvaKZT3p2jYZcQ6Af6rpBgDhhAZRm4_PKp8e_Z7WiyYyUZRm6lICk3TPRo1dkuunX_cXbSBf2XnIVOnWtvzILV9xGZII/s320/Sausage+spaghetti.JPG" width="239" /></a></div><br />
<b>Ingredients </b><br />
1.25 lbs mild Italian pork sausage<i></i><br />
1 large leek, diced<br />
½ red onion, diced<br />
1 red bell pepper, sliced thin<br />
1 can of artichoke hearts packed in water, cut into quarters<br />
1 tablespoon coconut oil<br />
5 zucchini squash, sliced thin like noodles (I sliced mine by hand, so had to be very patient to get it as thin as I wanted. Everyday Paleo, where I got the recipe, sliced their zucchini thin with a <u><a href="http://astore.amazon.com/everpale-20/detail/B001F5RSEK" target="_blank">mandolin slicer</a> </u> and then used a knife to slice the thin noodle strips into “spaghetti” like noodles. You can also make it easier on yourself and use a <a href="http://astore.amazon.com/everpale-20/detail/B000RH1TIS" target="_blank">julienne slicer</a>. I'm not quite that fancy yet!! <br />
<br />
<b>Sauce</b><br />
1 can of organic diced tomatoes<br />
2 tablespoons coconut milk (EP called for coconut cream concentrate or sub with coconut milk, or grass fed heavy whipping cream)<br />
1 teaspoon crushed garlic<br />
2 tablespoons fresh rosemary, minced<br />
Black pepper to taste<br />
<br />
<span style="color: black;">In a large skillet or wok heat the coconut oil. Brown the meat in the coconut oil and add the onion, leeks, and bell peppers. In a small sauce pan mix together the can of diced tomatoes with the juice with the coconut cream concentrate. Bring to a simmer and add the remaining sauce ingredients and mix well. To the meat and veggies add the zucchini and artichokes and pour the sauce over. Mix well and cook for another 5-6 minutes, just until the zucchini al dente – careful not over cook or they will turn to mush!</span><br />
<br />
<span style="color: black;">Like I said this is a LOT of food. I actually didn't have room in my pan for the last zucchini! I enjoyed this dish, it was a nice switch from ground beef, chicken and turkey AND the sausage seasoning pretty much took care of the flavoring. yum. </span>Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com2tag:blogger.com,1999:blog-5921373889321585710.post-87411749364283518102011-05-31T20:24:00.000-07:002011-05-31T20:25:26.562-07:00Roasted Root Veggies and ChickenI love the Everyday Paleo lady. She's amazing. Found this one when I was looking for new recipes.<br />
The link to the original recipe is here:<br />
http://everydaypaleo.com/2010/11/10/it-can-be-this-easy/<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbO9i0Lrax4BprVqYYRajh1OOI4vsrr7bHkNraIUx6C-55kvLJPbF6aQwMO6kLmjzYvUIIosTTLyHiwzAJG_UHI0W6K5p3tTGJzYu7mQHN2iA7X551ywcllHJMlF-cAiosovQbLqOdhdU/s1600/Roasted+Root+veggies+and+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbO9i0Lrax4BprVqYYRajh1OOI4vsrr7bHkNraIUx6C-55kvLJPbF6aQwMO6kLmjzYvUIIosTTLyHiwzAJG_UHI0W6K5p3tTGJzYu7mQHN2iA7X551ywcllHJMlF-cAiosovQbLqOdhdU/s320/Roasted+Root+veggies+and+chicken.JPG" width="320" /></a></div><br />
I made some slight modifications: <br />
1 rutabaga (fresh as opposed to frozen)<br />
1 parsnip (fresh)<br />
1 turnip (fesh)<br />
4 chicken breasts<br />
2 tablespoons coconut oil<br />
Penzey's Tuscan Sunset spice mix (great mix with basil, oregano, garlic, red bell pepper, salt free)<br />
<br />
Preheat oven to 450. Original recipe calls to bake at 400 for a total of 65 minutes, but I was cooking this after the 7pm class, so I didn't want to have to wait over an hour for this to be done. Chop all your root vegetables. In a large mixing bowl, toss the root veggies with coconut oil. Add the veggies to a large glass baking dish and top with the 4 chicken breasts. Season the chicken with your spices. Cover tightly with the tin foil and bake for 35 minutes. Take off the tinfoil and bake for an additional 10 minutes.<br />
<br />
It's really that easy and tastes really really good. This is definitely going in the rotation!Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com0tag:blogger.com,1999:blog-5921373889321585710.post-39642971711179625392011-05-30T18:43:00.000-07:002011-05-30T18:43:17.403-07:001-2-3 Eat...aka "Easiest recipe in the world"Per Rudy's request :) I am posting the easiest recipe I make. This is the grab your meat and veggies and eat!<br />
Apparently, Rudy is this really busy guy! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirG77aLT9xxb9-55GGuktD7_1sTqVMet3l336GfcuQS9zInnr6bHJP9Hzzzk9dD61TG4l0GlGLGKYZuL6WqMtnlDytchgiNShJVSQMAimXbqCLHX6MWxytje03G_qBWyfwsJnwd33D_BKs/s1600/beff+and+kale.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirG77aLT9xxb9-55GGuktD7_1sTqVMet3l336GfcuQS9zInnr6bHJP9Hzzzk9dD61TG4l0GlGLGKYZuL6WqMtnlDytchgiNShJVSQMAimXbqCLHX6MWxytje03G_qBWyfwsJnwd33D_BKs/s320/beff+and+kale.JPG" width="239" /></a></div><br />
Here is what you will need:<br />
<br />
1lb. pasture raised, grass fed beef<br />
1 head of kale<br />
4-6 tablespoons of low sodium/or salt free fresh salsa <br />
<br />
Cook ground beef on medium in large skillet. Drain grease and add the salsa. Rinse kale and tear apart with your hands into the skillet. Mix, cover and cook on low for another 8 minutes or until kale is tender. <br />
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Enjoy!Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com0tag:blogger.com,1999:blog-5921373889321585710.post-19531897144086249232011-05-24T20:24:00.000-07:002011-05-24T20:25:01.783-07:00Halibut with Zucchini Salsa Verde<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEs1pMAX81aA8SKoz2xcJTmHOU5O2dVl_5TLqEZ_cqIUPsSQ_8PiHtCGGdD6yNkNS6LjLb9-Hm6stYyX6HZT48ZkZ52Y8_o1Ttmsxegdhkgg3dBDrinxpB77AKbrH7UEEccqNP8RB0FLc/s1600/halibut+zuccini+salsa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEs1pMAX81aA8SKoz2xcJTmHOU5O2dVl_5TLqEZ_cqIUPsSQ_8PiHtCGGdD6yNkNS6LjLb9-Hm6stYyX6HZT48ZkZ52Y8_o1Ttmsxegdhkgg3dBDrinxpB77AKbrH7UEEccqNP8RB0FLc/s320/halibut+zuccini+salsa.JPG" width="239" /></a></div>Not my best photography here, but I swear this tastes better than it looks! Got this recipe from my mom.<br />
<span class="summary" id="truncatedText">Tomatillos are usually the star of <i>salsa verde,</i> but pureed zucchini makes a surprisingly convincing stand-in.</span><br />
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<div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><b><span class="il">Halibut</span> with Zucchini Salsa Verde</b><br />
10 ounces zucchini (about 2 medium), trimmed, chopped<br />
1/2 cup chopped fresh cilantro plus leaves for garnish<br />
1/3 cup chopped white onion<br />
5 tablespoons fresh lime juice</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">1 clove of garlic chopped<br />
2 1/2 tablespoons chopped seeded jalapeño chiles<br />
1 1/4 teaspoons finely grated lime peel<br />
Nonstick vegetable oil spray<br />
1 1/4 teaspoons freshly ground black pepper<br />
1 1/4 teaspoons ground coriander<br />
6 6-ounce skinless <span class="il">halibut</span> fillets or cod fillets<br />
<br />
Combine zucchini, chopped cilantro, and next 5 ingredients in blender. Puree until salsa is smooth. I did this ahead, can be made 2 hours before. Transfer to small bowl. Cover and chill.<br />
Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.<br />
Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">I had a taste for rutabaga tonight, so I paired it with rutabaga and turkey bacon. </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">I think I'll use the leftover salsa in eggs tomorrow for breakfast! </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div>Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com1tag:blogger.com,1999:blog-5921373889321585710.post-20984973169229073602011-05-22T19:52:00.000-07:002011-05-22T19:52:17.263-07:00Egg CupcakesIf you are anything like me, your mornings consist of hitting the snooze 3-4 times - usually getting ready as quickly as possible, because you slept as long as you could push it, without the risk of being late to work! This is why egg cupcakes are SO great! One batch leaves you with a quick, easy, paleo solution for an entire week. Here is my latest version. When you get sick of this, just add different ingredients, i.e. sub turkey bacon for chorizo, spinach and onion for red pepper, etc.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxyJRy85miuONJNBjqgLqkuPm3ALMpVcQsis52prQHz17d6iXq933thvfs84qfHACJYN1NgOskD6aXwHDiUR8bX6Fm_3vtKaRqAk-agLGYHLq2cHWs0iz_rOc3W8gPoig6yknoYinlzpL/s1600/egg+cupcake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxyJRy85miuONJNBjqgLqkuPm3ALMpVcQsis52prQHz17d6iXq933thvfs84qfHACJYN1NgOskD6aXwHDiUR8bX6Fm_3vtKaRqAk-agLGYHLq2cHWs0iz_rOc3W8gPoig6yknoYinlzpL/s320/egg+cupcake2.JPG" width="239" /></a></div><br />
<strong>Egg Cupcakes</strong><br />
10 -12 eggs whisked well<br />
1 dash of coconut milk <br />
1-2 red peppers (to taste) <br />
cilantro to taste (the more the better in my opinion)<br />
1lb. of COOKED Pork Chorizo<br />
<br />
<br />
Preheat oven to 350 and grease with olive oil two muffin pans. In a skillet, cook your chorizo over medium heat until browned. Add in diced red pepper until soft. Drain the grease from your skillet. Add the chorizo mixture to the bottom of your cupcake pans, filling them up 1/3 of the way. Whisk all your eggs in a big bowl, I added a dash of coconut milk this time, just cuz. Take the egg mixture and fill the muffin pans (you’ll be able to make 18-20 cupcakes). Sprinkle your cilantro (I usually tear apart with my hands) onto each cupcake, to taste. Bake for 20-25 minutes or until the eggs are set in the middle. These are great to take on the go and I like mine heated up or sometimes cold (I know, that sounds weird, but it isn't bad!).Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com2tag:blogger.com,1999:blog-5921373889321585710.post-12085648163097983162011-04-12T08:32:00.000-07:002011-06-02T20:32:41.243-07:00Pulled Pork<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TeHCAr-dA4cQgIUTGHCgG6bEBqGs9tjBLyVl43jbkFfI7BUfCQvZ77xwn7a2iNUFHmL-e3EDbBjXpczzt_mOKSAuGE71TsAeR9prU61mJ6gP3w3pPbynhwg_AENDh6qj-A00YRe_9TGI/s1600/pulled+pork.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TeHCAr-dA4cQgIUTGHCgG6bEBqGs9tjBLyVl43jbkFfI7BUfCQvZ77xwn7a2iNUFHmL-e3EDbBjXpczzt_mOKSAuGE71TsAeR9prU61mJ6gP3w3pPbynhwg_AENDh6qj-A00YRe_9TGI/s320/pulled+pork.JPG" width="320" /></a></div><br />
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<div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">This recipe was AH-Mazing! </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I made it back in March when it was still chilly outside. I'm a little behind on the blog, don't judge me! </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I pulled the recipe from two separate sources. The slow cooked pork recipe, I've been using for year's, is a variation of my mom's: </span></div><div style="font-family: Verdana,sans-serif;"><br />
<span style="font-size: small;"><span style="text-decoration: underline;">Serves 8-10</span></span><span style="font-size: small;"> </span><br />
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<span style="font-size: small;"><b>Ingredients</b></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><i><span style="text-decoration: underline;">Pulled pork ingredients</span></i></span></div><ul style="font-family: Verdana,sans-serif;"><li><span style="font-size: small;">1 pork shoulder or butt roast, about 5-6 lbs</span></li>
<li><span style="font-size: small;">3 tbsp paprika</span></li>
<li><span style="font-size: small;">1 tsp fresh sage </span></li>
<li><span style="font-size: small;">3 cloves chopped garlic</span></li>
<li><span style="font-size: small;">1 tbsp dry mustard</span></li>
<li><span style="font-size: small;">1 medium size onion diced in larger slices </span></li>
<li><span style="font-size: small;">1 bay leaf</span></li>
<li><span style="font-size: small;">Dash of pepper</span></li>
</ul><div style="font-family: Verdana,sans-serif;"></div><ol style="font-family: Verdana,sans-serif;"><li><span style="font-size: small;">Prepare the dry rub by combining the paprika, sage, mustard, pepper and chopped garlic in a bowl.</span></li>
<li><span style="font-size: small;">Rub the pork roast all over with the spice rub. If you have time, you can place in the refrigerator for the flavors to penetrate the meat for a minimum of 1 hour, but up to overnight. If I don't have the time, I'll just place immediately into slow cooker on high for 3 hours, then low for 2 hours. </span></li>
<li><span style="font-size: small;">I typically add a little water, or chicken broth in the bottom of the slow cooker so nothing sticks, place your chopped onions (sometimes I'll add mushrooms too) around the pork. Once these start to simmer, they will help with flavoring the meat. </span></li>
<li><span style="font-size: small;">While pork is cooking, make your sauce from the recipe below. </span></li>
<li><span style="font-size: small;">Once pork is cooked, pull apart with two forks and allow to simmer in the sauce for another hour.</span></li>
</ol><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><i><span style="text-decoration: underline;">BBQ Sauce ingredients</span></i></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">The Paleo BBQ sauce (zesty, just the way I like it) I grabbed from "Son of Grok".</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> http://www.sonofgrok.com/2009/06/sog-zesty-bbq-zauce/</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">It did not disappoint! Good BBQ is all about the sauce. I paired with a side of sauteed Kale. Yummo. </span></div>Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com4tag:blogger.com,1999:blog-5921373889321585710.post-66125417112457563922011-03-20T20:04:00.000-07:002011-03-20T20:04:07.040-07:00The Lam-urkey loaf<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpzZCwljCeq2PpCLwU9ClMCNqquGIQLWbpc8aA4wUYa_LiaQJ8v3k-RP4NLWxbncd50L3en1KCJ4zde_q9BTtQQdkoHTSUq-IhFtrB0W9_XlfvrEzVokOiVu_AKSQ1Oo0kzZP57ar6oNC/s1600/lambloaf.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpzZCwljCeq2PpCLwU9ClMCNqquGIQLWbpc8aA4wUYa_LiaQJ8v3k-RP4NLWxbncd50L3en1KCJ4zde_q9BTtQQdkoHTSUq-IhFtrB0W9_XlfvrEzVokOiVu_AKSQ1Oo0kzZP57ar6oNC/s320/lambloaf.JPG" width="239" /></a></div><br />
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<span style="font-size: small;"><b style="font-family: Verdana,sans-serif;">Found this recipe randomly....it was originally a greek style Lamb meatloaf, but I modified a few things to make it paleo and left out the tzatziki sauce. Serve with a fresh salad. It was very yummy! </b></span><br />
<div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Ingredients</b><br />
1 tbsp. olive oil<br />
1 medium onion, diced</span></div><div id="ingredients" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 can artichoke hearts, diced<br />
1 stalk celery, diced<br />
2 cloves minced garlic<br />
1 tsp. pepper</span></div><div id="ingredients" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3 dashes of dried basil</span></div><div id="ingredients" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3 dashes of turmeric </span></div><div id="ingredients" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2-3 dashes red pepper flakes<br />
1/2 tsp. cinnamon<br />
1/4 cup milk (I used coconut milk)<br />
1/4 cup tomato paste<br />
1 cup almond meal </span></div><div id="ingredients" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 lbs. ground lamb </span></div><div id="ingredients" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 lb. lean ground turkey</span></div><div id="ingredients" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 egg. slightly beaten</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
<b>Directions </b></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">In large frying pan, heat oil over medium heat. Add onion and cook until soft. Add celery and garlic and cook until celery is soft. Stir in the artichokes, pepper, basil, and cinnamon.<br />
Stir in milk and tomato paste. Remove from heat and let cool. In large bowl, combine the vegetable mixture and almond meal with the lamb and turkey and egg.<br />
Place in a large loaf pan. Cover with foil and bake in a preheated 350F oven for 45 minutes. Remove the foil and bake another 25-30 minutes. Remove from oven and let rest for 10 minutes. Drain any juices. Let rest another 10-15 minutes before slicing.</span></div>Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com0tag:blogger.com,1999:blog-5921373889321585710.post-66767647940164067242011-03-06T11:13:00.000-08:002011-03-06T11:13:57.503-08:00Spicy Bacon and Sweet Potato Frittata<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkauWdX3fW5hizD4wdA1JzecoTBBDZ4YoMOanJi3uukWCfrVF4Pl5dGTR5bY2KAFyYvTcwaEQeG8zAmCvumIv9y4nevzPXIDzoX_gLVyTrXit0B9XOsKAjadPoF0jUzFt6nnL5oaMyA-9n/s1600/photo%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkauWdX3fW5hizD4wdA1JzecoTBBDZ4YoMOanJi3uukWCfrVF4Pl5dGTR5bY2KAFyYvTcwaEQeG8zAmCvumIv9y4nevzPXIDzoX_gLVyTrXit0B9XOsKAjadPoF0jUzFt6nnL5oaMyA-9n/s320/photo%25284%2529.JPG" width="239" /></a></div><br />
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<span style="font-weight: bold;">This Frittata recipe was so good it brought me out of my blahhg hiatus. I instantly felt the need to share!! I'm back and full of yummy Frittata goodness at the moment. </span><br />
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<span style="font-weight: bold;">Spicy Bacon and Sweet Potato Frittata</span><br />
(Makes 1 frittata)<br />
<br />
-1/2 c (heaping) diced sweet potato (keep them small--1/2" or so--to keep the cooking time down)<br />
<br />
-2 strips lean bacon, chopped (I subbed Turkey Bacon)<br />
<br />
-2 eggs<br />
<br />
-1 generous tbsp coconut milk<br />
<br />
-2 tsp coconut oil<br />
<br />
-1 to 2 tsp cinnamon<br />
<br />
-A healthy dash of cayenne pepper<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>The original recipe calls for sea salt, but I omitted because there is enough salt in the bacon. <br />
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<br />
Whisk together eggs and coconut milk in a bowl, and set aside. Heat oil in a large, non-stick pan over medium heat. Add sweet potato and cook until it begins to soften, stirring frequently, about 5 minutes. Add seasonings. Push potatoes to one side of the pan, add bacon, and cook until it begins to brown, 2-3 minutes. Stir potatoes and bacon together and continue to cook until bacon is crispy and potatoes are soft, about 5 minutes. Make sure potatoes and bacon are equally distributed in the pan, then carefully pour egg/coconut milk mixture around the circumference of the pan. Tilt the pan in a circular motion to distribute the eggs evenly. Cook until eggs are set, about 3-5 minutes. Carefully slide frittata out of the pan and onto a plate, and enjoy.Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com1tag:blogger.com,1999:blog-5921373889321585710.post-85904706868218573992010-12-17T12:53:00.000-08:002011-06-02T20:33:12.445-07:00Salmon Florentine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMrWrpt4rxwYU3TAjbX-T-AXZ2aHIOy7GMZHLBw0WKhlgt5ncbbMHwSGjDM9Mcwzgqtot0-vStvOZOW95oHmwYBwiYHceVv7RkuHLWJbqg91pm5DSyMFegtyCRd9DdsP1kmsLd4Bdfng2A/s1600/Salmon+Florentine.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMrWrpt4rxwYU3TAjbX-T-AXZ2aHIOy7GMZHLBw0WKhlgt5ncbbMHwSGjDM9Mcwzgqtot0-vStvOZOW95oHmwYBwiYHceVv7RkuHLWJbqg91pm5DSyMFegtyCRd9DdsP1kmsLd4Bdfng2A/s320/Salmon+Florentine.JPG" width="239" /></a></div><br />
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If anyone is looking for a delicious dish for this evening - eat this! It's the perfect mix of veggies, fish AND wine :) Well almost...I prefer red, but cooking with white always brings out a nice flavor and I am not opposed to pairing a nice chardonnay with my meal. Especially, when having fish! I stole this little gem from CrossFit Santa Cruz Central and made it my own....check it out! <br />
<br />
Recipe (Serves 2):<br />
<div>2 salmon filets</div><div>1 T olive oil</div><div>1/2 yellow onion, diced</div><div>2 cloves garlic, minced</div><div>1/4 C sun-dried tomatoes, packed in oil</div><div>9 oz. mushrooms, sliced (I used a mix from whole foods)</div><div>9 oz. baby spinach, fresh</div><div>1/4 C coconut milk</div><div>3 T white wine</div><div>spices: about 1/4 tsp. each!</div><div>sea salt (optional, I omitted)</div><div>pepper (fresh ground)</div><div>cayenne pepper</div><div>paprika</div><div>garlic powder (I omitted and used an extra clove of garlic</div><div>I also added a few handfuls of pine nuts</div><div><br />
</div>Preheat oven to 375 degrees. In a saute pan, heat olive oil, and saute onion... add garlic, and cook until translucent. Add sun-dried tomatoes and mushrooms. Add a splash (about 3 T white wine), cover and cook for about 5 minutes, until mushrooms are soft and tender. Now add spinach and cook until wilted. Pour coconut milk over everything and mix well. Pour all ingredients onto a baking dish. Place salmon filets over top of spinach mixture and sprinkle with spices. Bake for 15 minutes. <br />
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Voila! Paleo Top Chef material :)Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com0tag:blogger.com,1999:blog-5921373889321585710.post-90474740933710161702010-12-13T08:09:00.000-08:002010-12-13T08:13:53.300-08:00Playing recipe catch up<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip5xIjgryH6NCZyvOzwLBYTOfAL8EcuYf4rC-ZaKU0QVPHgHur5Ot-vVrsrteaFHEXV0yz06P3U-ziN8AoD1DV7dRY0v_JNPmLL_eLPj4Dresilz40lvIypjLUz_jd13ZLAjTHpLpRBjVq/s1600/sweet+potato+hash.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip5xIjgryH6NCZyvOzwLBYTOfAL8EcuYf4rC-ZaKU0QVPHgHur5Ot-vVrsrteaFHEXV0yz06P3U-ziN8AoD1DV7dRY0v_JNPmLL_eLPj4Dresilz40lvIypjLUz_jd13ZLAjTHpLpRBjVq/s320/sweet+potato+hash.JPG" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Yikes, I have been so bad keeping this thing up to date! I've played with a few great recipes lately and will try and get most of them up this week. This Sweet Potato Hash recipe turned out really really yummy. I found it on Livestrong.com, which has quite a few good paleo recipes. This one is a perfectly sweet and salty mixture for a cold winter day. I ate it for dinner and then re-heated it the next day for a mid morning high protein snack.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div class="column_2" style="color: black; font-family: Georgia,"Times New Roman",serif;"><div class="module ingredients"><h2 class="header_2" style="font-weight: normal;"><span style="font-size: small;"><b>Ingredients - Serves 2-3</b> </span></h2><span style="font-size: small;"> 1 large sweet potato</span></div><div class="module ingredients"><span style="font-size: small;">2 links of italian turkey sausage (can use pork or chicken as well)</span></div><div class="module ingredients"><span style="font-size: small;">1 tsp Coconut Oil</span></div><div class="module ingredients"><span style="font-size: small;">2 tbsp of cinnamon</span></div><div class="module ingredients"><span style="font-size: small;">1 tbsp of nutmeg</span> </div><div class="middle_shadow module"><div class="module format_html instructions" id="recipe_directions"><h2 class="header_2"><span style="font-size: small;">Directions </span></h2><h2 class="header_2"><span style="font-size: small;"><span style="font-weight: normal;">P</span>our coconut oil or non-stick spray into your pan so that your hash doesn't stick. Get out your cheese grater and grate your sweet potatoes straight into your large cooking pan. Throw your uncooked ground sausage into the same large pan. Cook all together over med-high heat. That’s right… grease and all! It will take about 10-15 minutes to cook this down. Sprinkle cinnamon in while cooking. </span></h2><h2 class="header_2"><span style="font-size: small;">I ended up cooking the sausage a little by itself, in order to drain some of the grease off. I was nervous about it being too greasy. Once it was about halfway cooked, I added it to the sweet potatoes. </span></h2><h2 class="header_2"><span style="font-size: small;"><br />
<u><span style="font-weight: normal;">Workout log</span></u></span></h2><h2 class="header_2"><span style="font-size: small;">12/11 Saturday </span></h2><h2 class="header_2" style="text-align: left;"><span style="font-size: small;"><span style="font-weight: normal;">A1 – 30 second AMRAP of: Kipping Pull-ups (rest 30 seconds) x4 10-9-9-8</span> </span></h2><h2 class="header_2" style="text-align: left;"><span style="font-size: small; font-weight: normal;">A2 – 30 second AMRAP of: Burpees (rest 30 seconds) x4 11-11-10-10</span></h2><div style="text-align: left;"><span style="font-size: small;">For Time: (5 min cap)</span><br />
<span style="font-size: small;">50 Power Cleans (155/105)</span></div><div style="text-align: left;"><span style="font-size: small;">I subbed overhead squats for power cleans, to save my back. </span></div><div style="text-align: left;"><span style="font-size: small;">50 OHS @85 4:45</span></div><div style="text-align: left;"><span style="font-size: small;">Post - Reverse Hyper - 15-10-10 </span></div><span style="font-size: small;"><br />
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<b><span style="font-size: small;">12/10 Friday </span></b></div></div></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Front Squat 3-3-3 (95-115-135)</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">20 min AMRAP of:</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">10 Box Jumps (24″)</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">15 Underhand Med Ball Tosses (10′ target)</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">30 Air Squats</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">50 Single-Unders</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">6 rounds and 22 air squats. The med ball underhand tosses were just pure evil. Tried to focus on keeping my back very straight, tight core. Had some lower back pain the next day, but not too bad. </span></div><div style="color: black; font-family: inherit;"><b><span style="font-size: small;"><br />
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<a href="http://www.livestrong.com/recipes/paleo-norcal-sweet-potato-hash/#ixzz180WBzB4P" style="color: #003399;"></a></div></div>Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com2tag:blogger.com,1999:blog-5921373889321585710.post-16342457334726237662010-12-06T21:07:00.000-08:002011-06-02T20:33:51.168-07:00Cashew crusted Tilapia with sauteed garlic Kale<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mkA-rZayEPk0qycemz3QtqsctX8pEDMaO797zrq9Wmjc-aPF0bj8BzTg-rylUshloN7nb1um3Y5sCnXE4gteKzYsdSSyiClHhtnEyyO4iVN0O03ECphfZoWROURK4hA_PMfk9nwlPhQF/s1600/tilapia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mkA-rZayEPk0qycemz3QtqsctX8pEDMaO797zrq9Wmjc-aPF0bj8BzTg-rylUshloN7nb1um3Y5sCnXE4gteKzYsdSSyiClHhtnEyyO4iVN0O03ECphfZoWROURK4hA_PMfk9nwlPhQF/s320/tilapia.JPG" width="239" /></a></div><br />
I bought tilapia this weekend in an attempt to buy something different with intentions to cook it differently than I have before. I've definitely been stuck in a salmon/halibut rut so I wanted to try something new. What's great about tilapia, is that it is a very bland fish which takes on whatever flavor you are cooking it with very well. I found a recipe online at grouprecipes.com that included cashews and modified it to make it paleo. The outcome was a deliciously mild toasted nut taste that complemented my garlic sauteed kale very nicely!<br />
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<b>Ingredients</b><br />
1/2 cup almond flour <br />
1 1/2 tsp pepper (I used sparingly) <br />
2 large eggs (I used egg whites) <br />
2 cups finely chopped raw cashews (I found 1 cup to be plenty for two filets) <br />
2 tilapia filets<a class="to_shopping_list to_list " href="http://www.grouprecipes.com/7844/cashew-crusted-tilapia.html#" rel="2 9 - 10 oz tilapia fillets" title="Add to shopping list"></a> <br />
2 Tbs butter (I used olive oil sparingly, because I was already getting plenty of fat from the cashews) <br />
1 lemon halved<br />
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Using a fork, stir flour and pepper in large plate to blend. Whisk eggs in a medium bowl to blend. Place Cashews on a large plate. Dredge tilapia in flour mixture, then dip in eggs to coat. Press both sides of the fillet into the nuts.<br />
Add oil in heavy skillet over medium heat. Add tilapia to skillet and cook until coating is lightly browned and fish is cooked through - about 5 min per side.<br />
Place on a plate, squeeze a little lemon on it and serve.<br />
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Kale - clean and tear kale apart with your hands. Place in skillet with olive oil and saute it up! Add diced garlic, cayenne pepper and whateva else you want.Suzhttp://www.blogger.com/profile/12477511633773429100noreply@blogger.com0