Curried Chicken Bites w/Sweet Potato Noodles

While the prep on this one can take a bit of time, the ingredient list is short and and the directions are simple. Not to mention the cook time is less than 10 minutes!

I got the chicken idea from PaleoBites over on Instagram - go check out her stuff she's pretty awesome! As for the noodles, those came from the Caveman himself and you can get the recipe directly here.

Without further ado, let's begin the recipe portion! I usually make enough for leftovers, so I am going to give you exactly what I used.

Curried Chicken:

3 chicken breast, cut into large chunks
2 garlic cloves, minced
1 1/2 tbsp curry powder
1/2 tbsp each fresh cracked pepper and sea salt

Place chicken chunks into a large ziplock bag. Add garlic and spices. Zip bag closed and shake vigorously to coat chicken chunks with seasonings.

In a saute pan (or  an electric skillet, my fave thing to cook in) heat 2 tbsp coconut oil. Add chicken to pan and allow to cook 8-10 minutes or until cooked through.

Don't stir too often, you want the pieces to get a little crispy!

See those brown edges? Yeah those are the best.

Sweet Potato Noodles:

Rinse and peel 2 sweet potatoes. I used white ones as they have a milder flavour and my husband actually liked them. He's not a sweet potato fan =) Using a mandolin, carefully thinly slice the poatoes. Then, using a knife, cut each of those slices into strips.

I guess I forgot to take a pic of them cooking, but here is what I did. I only had a wok style pan to use and this would have worked better in a standard saute pan. I put 2 tbsp Kerrygold salted butter and about 1tbsp coconut oil in the pan over a medium high heat. Once heated, I added the noodles and tossed them around to coat them. Allow them to cook 5-8 minutes or until they are at a consistency you prefer. I overcooked them a teensy bit and they lost some of their noodle-y nature and ended up more like pieces. 

In the bottom of the bowl, I added sea salt, pepper, and cinnamon. I put the now cooked potatoes back in the bowl and stirred them to coat with seasonings.

So, in less than 10 minutes cook time (and about 15 minutes prep time) we sat down to eat:

It was really, really tasty! My husband loved it, and he hasn't ever eaten curry that he liked. This pleased me greatly! 

You could very easily turn this into something more traditional by adding some coconut milk to the pan and some sweet peppers, onions, and pineapple or something similar. But it was so easy without those things and that was the best part of this recipe.

Happy cooking!

Kale Pesto and Roasted Tomato Sauce Spaghetti

Okay, I'm not the best at titles!

Today I decided to mess around and make some pesto using the ginormous leaves from my newly acquired basil plant and some kale that I had. I would suggest using a recipe if you are worried about quantities. Me? I walk the wild side and eyeball things. This isn't always a good idea, but sometimes it works out!

On the upside: this pesto tasted awesome when mixed into something.
On the downside: it's a tad bitter on its own due to the kale.

Pesto:
Basil (I used about 10 large leaves)
Kale (I only used a bit, maybe 1/8C chopped)
2-3 garlic cloves
Crushed/diced pecans (2-3 tbsp you can use pinenuts if you prefer)
Olive Oil (1/4C or so - start small, you can always add)
Salt & Pepper (to taste)

Blend furiously in the Cuisinart until smooth. Voila!

Then I had to decide what to do with the green goodness that I created. I had already intended to make spaghetti squash for dinner, so I got the squash into the oven and formulated a plan. Remember the steak recipe from the other night, and the can of Muir Glen Fire Roasted Tomatoes that I only used half of? Yep, those were definitely going to be part of my plan. And some grass fed beef for good measure, because what's a meal without protein? (Hint: not a meal).

This is what came of it all:

And yeah, it was definitely awesome. Not too heavy, which is great because it's in the triple digits outside. But the flavours all blended well and I was very pleased with it.

To cook the squash:

Preheat oven to 375

Slice squash in half and clean out seeds

Place halves open side down in a large casserole dish

Add ~3/4" of water to the dish

Place in oven and bake for 30-45 minutes (depending on how well your oven cooks)

Once squash is cooked it shreds easily with a fork. I placed the squash "noodles" into a large bowl and seasoned with salt, pepper, and a dash of olive oil to help it all spread around. If you aren't avoiding butter you could use Kerrygold or some other grassfed butter instead.

For the sauce:

In a large pan, brown 1lb grassfed beef. (If you don't use grassfed, be sure to drain off the fat before adding the other ingredients). Season beef with salt and pepper. 

Once browned, add 1/2C kale pesto and mix well. Once mixed, add the 1/2 can tomatoes. Reduce heat to simmer and allow to cook for 5 minutes or so. Taste to see if it needs more salt as oftentimes the tomatoes are unsalted.

This made approximately 3 servings, but it depends on your appetite. Could easily simply feed 2 people but you won't be left feeling like you ate too much. Also with the addition of a side of some sort this could very easily stretch to 4 people without issue.

Ohmergerh, a new fave snack has emerged!

After a rousing morning of wandering through the outlet mall in search of The Perfect Running Shoe (to no avail, alas), I worked up quite a hunger. This was further enhanced by another 40 minutes spent at the grocery store wandering up and down aisles to see what they had and how prices compared to other places. By the time we got back home, I was ravenous! As I put groceries away, I also eyeballed my available options and came up with the following:

A. B. P. T. Salad
(Avocado Basil Pecan and Tomato Salad)

2 small avocados
3 basil leaves
1 roma tomato (or 1/2 if it is large)
A sprinkling of pecans
Salt and Pepper
A dash of balsamic vinegar

To make: Scoop avocados into a small bowl. Chop basil and sprinkle over the top. Mash together vigorously. Dice up tomato, (I prefer larger chunks) and add to bowl. Crush up pecans and add them too. Salt and pepper, pour your balsamic over the top and stir it all together. Et voila! A tasty snack.

Now that I am done, however, it would be INFINITELY better with some cubed up or shredded chicken. Possibly a bit of fresh garlic or a teensy bit of onion if that's more to your taste. And then wrapped in a lettuce wrap. OMG.

Yeah I could totally eat another helping.

Pan Fried Steak and Peppers

Hello dear readers! I am not so great about posting frequently but that hopefully will change now that we have finally moved and are settled in.

Being here in a new city is allowing us to really have truly a fresh start again, and I am thrilled to be here. We are close to a Trader Joe's, a Whole Foods, and a number of other grocery stores. This is a welcome change! We were able to stock the fridge with some really awesome goodies, and NO CRAP food. (I am secretly very thrilled about this).

Anywhoodles, we came home yesterday from being out for awhile and the Mister was very hungry. So I just raided the fridge, pulled out some stuff, and this is was I came up with:

Now, in our new apartment we can't have a grill so I wasn't able to grill the zucchini which is what I would have preferred. I made everything in my electric skillet, just because it was easier, but I would have preferred to grill the zucchini, cook the peppers and onions in a regular frying pan, and then just pan fry the steak in the skillet. This keeps it from getting too hot in the house when it's over 100 degrees outside =)

Instead, I first cooked the onions and peppers in the skillet. I then moved them to a bowl and covered them with tin foil to maintain heat. After everything else was cooked I threw them back in the pan to warm them up quickly (20 seconds or so). After those were cooked, I added coconut oil to the pan and then cooked up my steaks. Lastly, I laid the zucchini strips in the pan and let them cook down. Cooking everything in the same pan did allow the flavours to blend and I did not need to season a bunch.

INGREDIENTS

2 New York Strip steaks, about .65lb ea

2 small zucchini's, sliced lengthwise into strips

1 small onion, chopped

3 cloves garlic, minced

1/2 each red, yellow, and orange bell peppers, cut into strips

1/2 can Muir Glen Fire Roasted Tomatoes, divided

SPICES

Sea Salt

Fresh Cracked Pepper

Paprika

Oregano

Cumin

Cardamon

Cocoa powder (unsweetened)

Coconut oil 

I don't use measurements for spices, because oftentimes I really think it's to your own personal taste. I like to season my steaks well, and then lightly season other things. This time I accidentally used too much cumin on the peppers. A little cumin goes a long way!

Pull out the steaks and allow them to rest and come to room temp about 30 minutes prior to cooking. Just before you are ready to put them in the pan, season them with the following:

1 minced garlic clove each

Fresh Cracked Pepper

Cumin

Cardamon

Paprika

Cocoa Powder (a little goes a long way, so just a sprinkle)

I salt my steak just before I serve it. This works really well for me!

COOKING INSTRUCTIONS

Serves 2 people

In a pan over medium heat, add 1 tbsp or so coconut oil (I use Tropical Traditions Gold Label). Add 1 clove garlic and the chopped onions. Allow the onions and garlic to sweat and become fragrant (about 3 minutes). Give them a stir and add the peppers. Add seasoning: cumin, cardamon, salt, pepper. After the peppers have cooked down a bit (about 3-4 minutes), add in about 1/2 cup Muir Glen Fire Roasted Tomatoes. Cook for another 3-4 minutes - longer if you don't want your peppers too firm.  Put them to the side until ready to serve.

In the skillet, heat 3 tbsp coconut oil. Once hot, place steaks in the pan and cover with the lid. Allow to cook 3-4 minutes.  Using tongs, flip the steaks over. Add 1/8c of the tomatoes to the pan and cover with the lid for another 2-3 minutes (depending on how well you like your steak cooked). Once done, place steaks on plate and cover with tin foil. If they rest about 10 minutes the juices will be sealed in. Just before serving, salt liberally.

For the zucchini, I laid them in the skillet after I pulled the steak out, and added a few tbsp of the tomato juice and seasoned with salt and pepper. Allow them to cook for about 4 minutes on each side. As I said above, I would have preferred to grill the zucchini and would have kept the seasoning simple: oil, salt, pepper. 

Et voila! You are finished, except for plating =) This turned out so super tasty, and I could not have been more pleased.

Next up: Spaghetti Squash and chicken sausage marinara sauce. Simple, but you can't ever go wrong with spaghetti right?

Paleo Comfort Food - Italian Spiced Beef Stew (Whole30 approved!)

• In an effort to clear the fridge prior to departure for our anniversary trip (I love you husband!) I had to come up with something quick and crockpot friendly at the last minute, and this is what arose. It was AWESOME! 

As I said, I was in a hurry so and limited on items so I am going to write down what I put in it and then write what I would add or do differently. However, tweak it to your own taste!

1 - 3-4 lb beef roast
1 medium sweet onion, quartered
1 head cauliflower, rough chopped
1 - 28oz can Muir Glen tomatoes with basil
1 - can chicken broth
2 tbsp black pepper
3 tbsp dried oregano
2 tbsp dried sweet basil
1 1/2 tbsp dried rosemary
1/2 tbsp dried thyme
1 1/2 tbsp garlic powder

Place roast at bottom of crock pot. Place vegetables on top. Add spices. Pour tomatoes and chicken broth over the top. Cook on low all day (mine cooked for about 10-11 hours and the meat was medium well and oooh so tender). I didn't salt it until it was served, and it turned out beautifully. The cauliflower ended up tasting like potatoes usually do, as it soaked up all the juices and flavours. I was happy about that!

Things I would do differently:

• Real, whole garlic cloves
• 1 bay leaf (forgot I had it!)
• Carrot
• Celery (for my husband - I actually don't like celery)
• Mushrooms
• More cauliflower

I feel like this recipe can be tweaked to go in many directions, so I am going to see if I can come up with a Southwest style one that includes peppers, and fire roasted tomatoes. Stay tuned!

Southwest Shredded Chicken w/Cauliflower Rice

Silly me, no pictures! I kind of threw this together at the last minute, so I didn't really totally keep track of what I put in it, but I will guesstimate as usual and then you can tweak it to fit your needs!

By the way, sorry for not being around for a bit. Been crazy busy! Lots of things going on as usual =)

This is a crockpot recipe, by the way, and Whole30 approved!

Southwest Chicken:

6 chicken breasts
1 14oz can Muir Glen Fire Roasted Tomatoes
1 1/2 tbsp Cumin
1 1/2 tbsp ground mustard
1 1/2 tbsp garlic (or you could use fresh, I was in a hurry so used powdered)
1 tbsp paprika
1 tbsp pepper
1 tbsp salt
1/2 tbsp red pepper flakes (or more if you like it spicy - could use cayenne pepper too if you want more!)

Mix tomatoes and spices together in a separate bowl. Place chicken in bottom of crock pot and pour tomatoes over the top. Cook on high for about 5 hours. Shred chicken gently using  a fork and mix together. Taste and see if you want anything else - I added more salt at the end.

Cauliflower Rice:

1 head cauliflower
Salt
Pepper
Garlic
Coconut Oil

Rough chop the cauliflower. Using your food processor, mince the cauliflower into small pieces (you can make it couscous sized even). In a skillet, add 1-2 tbsp coconut oil (I used 2). Once oil is hot, pour cauliflower into the pan. Season with salt, pepper, and garlic to your taste and stir well. Cover pan and allow cauliflower to brown a bit. After a few minutes, give it a good stir and re-cover to brown a little more.

I finished it with a little Kerrygold butter!

I served it in a bowl, c'rice on the bottom and topped with the chicken. Tastiness!!! This chicken would also be great in lettuce tacos or with sauteed peppers and onions, etc. It's very versatile!

Italian Stuffed Portobello Mushrooms

Hello patient followers (if there are any of you out there)! I have been running around busy as heck the past few weeks and thus have fallen off the blog map, but I am back and I think you will be happy with what I bring you.

How about a couple stuffed mushrooms to start your day off on the right foot? Yes please!

I threw these together for a Super Bowl party yesterday, and I was really pleased with the outcome. It wasn't too labour intensive, and if you bought a pre-made tomato sauce that is Paleo friendly you can cut the time down even more!

Serves: 4-6 

Prep time: 10-15 minutes

Filling cook time: 20-30 minutes

Cap cook time: 15 minutes

Ingredients:

• 6 Portobello mushroom caps
• 1 lb grassfed beef
• 1 lb grassfed veal
• 1 large can Cento tomatoes
• 1 medium onion, diced
• 3-4 garlic cloves, diced
• 2 tbsp fresh chopped rosemary (1 tbsp dry)
• 3 tbsp fresh chopped basil (2 tbsp dry)
• 1 tbsp fresh chopped thyme (1/2 dry)
• 1 1/2 tbps fresh oregano (1 tbsp dry)
• sea salt
• fresh pepper

Preheat oven to 350 degrees.

In a frying pan, melt 1 tbsp Tropical Traditions coconut oil. Add diced onions to pan and allow them to cook down, 5 minutes. Add in garlic and herbs, sautee for a few minutes until onions are glassy.

In a large saucepot, combine onion/herb mixture and tomatoes. Add salt and pepper to taste. Bring to a simmer, and in the meantime....

Combine your meats in a bowl, seasoned lightly with salt and pepper. Move mixture to frying pan (I used an electric skillet) and brown the meats. No need to cook all the way through, they will finish in the oven! If you are like me, you can drain the meat. I personally can't have the extra fats, it's too hard on my stomach. I add fat in later using coconut, avocado, or olive oil.

Add meat to tomato sauce, stirring thoroughly. Allow the filling to continue simmering while you assemble your mushroom caps.

Coat both sides of the caps with your favourite oil. Last night I used avocado oil, though I have done it with my coconut oil as well! Add a twist of cracked pepper and salt to the outside, then place them outside down on your baking sheet/casserole pan. Spoon your sauce mixture into the caps, slide pan into the oven and bake for 15 minutes.

These are best if served immediately, but will hold up well if you need to wait a bit.

If you are Primal, you can sprinkle them with your favourite raw cheese, like a nice goat's or sheep's milk!

Try not to eat them all yourself!

Also, this is a very easy recipe to cut in half, and you can substitute any meat that you like. I used the beef/veal combination to add a little oomph to it, but if you're just kicking it at home and want a nice meal you can throw this together with any ground meat you have in the freezer. I have also made it as more of an appetizer with just sauteed vegetables and a sprinkle of some amazing raw sheep's milk cheese.

Baked Lemon-Rosemary Chicken

This one didn't turn out 100%, I did not use enough seasonings (still getting the hang of it) and I used a bit too much rosemary. So, I will give you the ingredients and the cook-time, as well as some pictures because it did LOOK yummy, and then once day I will tweak it and re-post.

I have a plan for next time to use chicken breasts with the skin on, and stuff the ingredients under the skin with some grassfed butter. This I think will give it that je ne sais quoi that I am looking for!

What you will need:

1 chicken breast per person
Fresh rosemary
2 lemons
One medium sweet onion
Olive oil
Salt
Pepper
Ginger (fresh would be best, I used powdered and not enough of it)
Garlic

Preheat oven to 350 degrees.

Rinse chicken breasts and pat dry. Place bottom-up in a glass casserole dish. Drizzle with olive oil, a coat liberally with salt, pepper, garlic, and ginger. Squeeze juice of 1/2 lemon onto them and flip over. Repeat with top side. I layered on this slices of lemon, but am wondering if just mixing some zest in with the juice and olive oil wouldn't have been better? Things to work on for the next time =)

Sprinkle with a couple sprigs of fresh rosemary. Don't over-do it!

Lastly, layer the onions over the top, drizzle with olive oil, juice of 1/2 lemon, salt and pepper.

Bake at 350 for 30-45 minutes, or until cooked through. I covered mine with tin foil for the first 30 minutes, then removed it for the last 10. I think next time I will split the time more evenly so it has more time to brown (and I will baste the skin with butter to give it a nice crackle).

Serve it alongside the dish of your choice! I think it would go swimmingly with some smashed cauliflower or some roasted asparagus with sea salt and pepper. Something simple! I served it with my caramelized sprouts:

All in all I was pleased with the dish. The chicken was perfectly cooked, it just needed a little more flavour. The flavours were good, but not prominent enough. Ah well, next time will be better!

Caramelized Brussel Sprouts, Mushrooms, and Cherry Tomatoes

...or are these grape tomatoes? I get so confused. Little ones, go for the little ones ;-)

I had a grip of sprouts that I needed to use up, and needed to come up with a side dish that would go with my chicken that was baking in the oven. It also needed to be something that my husband would eat, because he is not a fan of sprouts, so I was under the gun for sure!

So, with giant all-clad pan in hand I set out to conquer his aversion, and I think I did a pretty good job because he ate it right up!

I do need to note here though that I was out of EVCO so I used EVOO, which I know isn't totally on the lev, but it was what I had.

What you need:

1/2 lb brussel sprouts, quartered
1 container tomatoes
1 cup sliced mushrooms
Salt
Pepper
Garlic (I used powder, real garlic would have been better!)
EVCO or EVOO*

*I added oil bit by bit throughout the process to aid in caramelization of all ingredients.

Place quartered sprouts into pan and coat liberally with oil of your choice, with heat on medium. Stir to coat them evenly, then place lid onto pan and ignore for a few minutes. Every now and then go check them, give them a quick stir and re-cover.

Once the sprouts begin to brown and the leaves begin to soften and turn bright green, add in your mushrooms. Once again, stir to coat evenly, then cover the pan and ignore for a bit, stirring occasionally.

Once the mushrooms have softened and started to brown, throw in your tomatoes and stir around to mix thoroughly. Allow them to cook for a few minutes, stirring occasionally.

Here is what it should look like:

I may have stolen a quick nibble of a sprout at this point.

Once everything is in the pan and well cooked, that's when I like to season it. Liberally douse it with fresh sea salt, fresh cracked pepper, and garlic. Stir to coat evenly.

You will notice the yummy brown bits of caramelized goodness have stuck to the bottom of the pan. This is where all the flavour it, so lets not waste it! To finish, add in a couple tablespoons of balsamic vinegar and while you stir it in, scrape the bottom of the pan to loosen up those bits. Once it has heated up again (about 1 to 1 1/2 minutes), remove from heat. 

Place into a cute Williams-Sonoma bowl and take a couple gratuitous pictures:

Take two pictures because you know they will both turn out crappy since your phone camera isn't super awesome!

Also, take a few bites because between the look and the smell, you won't be able to resist a nibble =)

I paired this with chicken, but I think I would have liked it better with a tasty steak. It has a nicely rich flavour thanks to the caramelization.

Good morning to meeeeeee.....

Coconut milk latte? Why yes, I do believe I will thank you...

Tantalizing Winter Libations - even Whole 30 approved!

My darling husband and I are currently house/dog/cat sitting for some friends, who just so happen to have a very nice espresso machine. Those who know me personally know of my love for all things coffee related! It's true - my latte love knows no bounds! However, since going Paleo I am limited to what I can make at home, as few coffee shops (if any) carry alternative milks other than soy.*

Anywhoodles, I have dearly missed my occasional cafe au lait, and I haven't yet been brave enough to bring my OWN milk and ask them to steam it for me.

Thus, with an espresso machine and time on my hands, I came up with two drinks in which I blend my favourite things - coffee, coconut milk, pumpkin.

Pumpkin Surprise Steamer:
1/2 can coconut milk (I use Goya)
2 tbsp pumpkin puree
cinnamon
nutmeg
splash of organic all natural almond extract

Place pumpkin puree in the bottom of a steaming/frothing pitcher. Sprinkle in cinnamon and nutmeg to your taste. Splash of almond extract (I used ~1/2 lidful). Pour coconut milk over the top.  Turn on steamer arm and submerge it into the liquid. Gently lower the pitcher until the steamer arm just breaks the surface of the liquid - it will make a sucking noise. If it makes a splattering/spewing noise, re-submerge and then try again. Take your time, do it slowly! This is how you create foam. Once you have created a bit of foam, re-submerge the steamer arm and bring the liquid up to 140 - 150 degrees. I opt for 140 because I want to drink it RIGHT NOW.

If you want it to look like a super professional steamer/latte, hold a spoon to the lip of the pitcher as you pour the mixture into a mug. This will keep the foam in the container, and then you can spoon or shake it  onto the top.

You could wait and sprinkle the cinnamon and nutmeg onto the foam instead of mixing it in! I just like it in my drink like a pumpkin pie. The almond adds a unique and wonderful flavour to the mixture, but you could use vanilla, peppermint, cinnamon... whatever your fave may be!

Real Pumpkin Spice Latte:
1 1/2 tbsp pumpkin puree
1/3 can coconut milk
cinnamon and nutmeg to taste
(if you are not Whole 30 and want some sweetness, add 1 tsp raw organic honey, or 1/2 tsp organic natural maple syrup)
1 shot espresso or 1 oz strongly brewed coffee

Pull or pour coffee/espresso into standard sized coffee mug. Follow steaming/foaming/pouring directions as listed above. Et voila, real pumpkin latte! And SO tasty! Much better than anythign Charbux could come up with =)

Now I just need to work on my gingerbread latte recipe....

(Boy, I need to start taking pictures!)

*note: Crossroads Cafe in Gladstone, OR has almond milk http://crossroadscoffeecafe.com/. Added bonus, my dad sometimes plays live music there, as do many other bands, so stop on by some weekend and partake!

It's time for a fresh start.

This is the caption on the picture I use on my Facebook page, and it holds true!


So, I was linked to this great post regarding the history of the "Heart Attack/Diabetes Pyramid" so coined by the author. It discusses the carbohydrate-heavy diet that is recommended by most government health officials, and that these carbohydrates come more in the form of grains and breads than they do from vegetables and fruits. It talks about how heart disease, diabetes, etc has become more rampant in spite of (or due to) these recommended percentages.


http://paleo-boostyourfitness.blogspot.com/2012/01/wake-up-world-history-of-heart.html

"Not only are we advised to eat more easy energy than we need, they are more often than not “empty” carbohydrates. Whole grains contain antinutrients such as phytic acid, meaning we don't absorb their nutrients. In fact our bodies cannibalise minerals in an effort to catch and expel the antinutrients. So eating grain products only causes raised blood sugar, well-filled glycogen stores, calcium and magnesium deficiencies, and fat deposits."

What I am really interested in is this: since when are carbohydrates only present in breads, rice, etc? When I tell people that I follow the Paleo lifestyle, they say, "Oh, low-carb like Atkins." My reply to them is that I don't consider this a low-carb diet. Vegetables and fruits contain carbohydrates, and I eat plenty of those, so how is it low-carb exactly? Perhaps you mean to say, "Protein-rich" instead?


Certainly it is low-bread and low-cookie, and even low-fake-foods. (You can replace low with NO in those, by the way, 'cuz that's really how I roll).


Not only do whole grains inhibit absorption, they also cause spikes in your blood sugar and throw off your insulin levels. This is a well-known fact! People KNOW that grain-based carbohydrates distort your blood sugar levels, which is why they tell diabetics to limit their consumption.... and yet now there are all these cookbooks all over the place telling diabetics that they CAN have their favourite pastas, pizzas, etc. WHY?? You KNOW that these things are bad - nay, dangerous - for diabetics, and yet you continue to support them being consumed? You might as well tell them to mainline some table sugar, it'd get the job done quicker. *insert major eyeroll here* (ow, I think I just sprained my eye rolling muscles...)


Here are my thoughts as I posted them to Facebook after having read the article above:



Whole grains are not your friend, they are your enemy. They inhibit your body's ability to absorb the nutrients that it needs to survive. Then you are left feeling unsatisfied and hungry again because your body is in need of these nutrients, thus leaving you searching for something to eat - likely another item filled with "whole grain goodness." 


Wash, rinse, repeat! You're always hungry, you are following a high whole grain, low fat diet and still feeling lethargic, bloated, and not losing those last nagging 5 or 10 lbs (or you are gaining weight!). Why isn't it working, you say! 


The definition of madness is doing the same thing over and over but expecting a different result. IT'S TIME FOR A CHANGEUP! I'm not saying that Paleo/Primal is right for you, but I AM saying that what you are currently doing is NOT right for you. 


If you aren't seeing what you need to see and feeling how you want to feel, wake up and change something about your diet. Get rid of that one thing that you feel like you absolutely CAN'T give up - processed sugars, bread products, candy bars, whatever! When you feel like you can't live without it, that's a sure sign that there is something wrong. Addiction has nothing to do with illicit drugs or alcohol, it is simply not being able to go without something. 


Feel like you simply can't go a day without bread? Sounds like it is time to give up that loaf and find something else to put in its place. 


The only way you will see a change is if YOU MAKE THOSE CHANGES YOURSELF. They will not happen without YOUR dedication!

I haven't named these yet...

...but I am totally open to suggestions. Breakfast Brulee? Effervescent Eggsplosion of Awesome? The sky is the limit! But let me tell you. These really ARE awesome.

Best part? Totally Whole 30 approved! And easily tweaked to keep them Paleo/Primal friendly and give them a bit sweeter kick. But if you're like me, a person who doesn't require things to be sweet in order to enjoy them, then you will be in heaven!

I apologize ahead of time for the lack of good pictures. I don't have my camera out and ready to go, so I opted for my phone. I don't have any experience with food pictures, so hopefully I'll get the hang of it as time goes on!

Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:

1 - 1 1/2 banana
6 eggs
2 tbsp coconut cream (skimmed off the top of a can of coconut milk)
1 1/2 tsp cinnamon (or to taste)
1/2 tsp nutmeg (or to taste)
sea salt
[your fave topping - I used blueberries and strawberries because I had them]

Preheat oven to 350 degrees. Place 6 oven safe pyrex ramekins in a dish (I used two pie pans because that's all I had, but you could use one big casserole). Pour approximately 1/2 inch of water into the casserole/pie pan.

Place all ingredients in food processor or blender. I use a blender because it's easier to pour the batter into the bowls. Blend until well mixed (about 20-30 seconds) and then pour equal amounts of the batter into the ramekins.

Slide gently into the oven and set timer for 10 minutes.

After 10 minutes, open the oven and place your choice of topping gently into the middle of each cup. Slide back into the oven and reset timer for 5 more minutes.

Pull out of the oven and allow to cool for a minute.

 

Oh yes. Them's the goods.

I also scooped a small amount of the coconut cream and whipped it quickly in a bowl, then put a spoonful on top of the berries.

Of course I couldn't resist diving in immediately.

All I can say is.... Wow. Light, fluffy, just the right amount of sweet and a great texture. I will admit it... I ate 2 of them! 

A great idea to give them some crunch would be to sprinkle some crushed pecans or almonds on top. If you're looking for a little more sweetness you could drizzle with some raw honey, or maple syrup - or blend it in! Or top it with some homemade maple glazed pecans (a recipe I will soon add, once the Whole 30 is over).

These are great for when you're short on time to make a good breakfast. I cooked the extra so I would have some for tomorrow, but you could just as easily take the extra for lunch.

Stay tuned for a savory option! 

A few links to get you started!

Here are a number of my favourite links that will help you start your journey. I refer to these a lot for inspiration, guidance, answers to questions that arise, etc. There is an amazing community of Paleo/Primal people that you can find through these links!

First, learn more about the lifestyle itself by checking out a couple of our most well-known authors and guides:

Mark Sisson, author of The Primal Blueprint - http://www.marksdailyapple.com
Robb Wolf, author of The Paleo Solution - http://www.robbwolf.com

For inspirational journeys through this lifestyle and to see some amazing transformation, check out Tim Swart! http://www.bigtimsprimaljourney.com
He cured his Type II diabetes, among other things, by changing his life.

You will also see a ton of references to The Whole 30, which is an amazing way to begin to "Make Shift Happen" (thanks Dean Dwyer at http://www.beingprimal.com/ for that awesome mantra)! You can find out more about it here: http://whole9life.com/category/whole-30/

That should get you on track! In my next post I will update with some great options for recipes, ways to save, and places to find things like coconut oil, grass-fed meats, etc!

And so it begins....

As I begin my journey here in the blogosphere, I admit I step forward with trepidation. I am not necessarily the most dynamic or witty writer out there, but I do want a place where I can talk about this Paleo lifestyle and keep track of recipes I have enjoyed, articles that are interesting to me, and other things that I don't want to lose touch with. So, I am hesitant, but excited. Here we goooOh!