Sunday, November 30, 2014

The Perfect Snack

Sweet, salty, crispy, crunchy......sounds like the perfect snack doesn't it? Well, it pretty much is. What if I threw the words healthy, and guilt free into the mix? Unbelievable? Nope! I have found it. Jackson's Honest Potato Chips have accomplished this task. I won 6 bags of their sweet potato chips and I have to refrain from continuously munching on them. They are so good and addictive. But my favorite part....the ingredient list.

Sweet potatoes
Organic coconut oil
Sea salt

Yep, that's it. 3 HONEST to goodness ingredients. (See what I did there???? Jackson's HONEST potato chips) Oh, never mind! :) Anyway, you can order from their website if you would like to try them or if they aren't yet available in your local Whole Foods. I am one of the UNlucky ones, as they aren't available in my nearest Whole Foods yet. Hopefully soon. I would LOVE to try out their other flavors!!

So since I had an abundance of chips, I figured I'd think "outside the bag" and make up a recipe using them. The first thing that came to mind was let's bread it in potato chips!! It's not crazy, it's me! This is how it went down...

2 boneless skinless chicken breast
4 T of grass fed butter
1 cup of pulverized Jackson's Honest Sweet Potato Chips (I threw them in a food processor till I got a pretty small crumb)
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon of cayenne or more if ya like it hot (and I do)

Preheat oven 450
-Split the two chicken breast in half lengthwise so you end up with 4 cutlets.
-Flatten them out with a meat mallet to get them about 1/4 inch thick. We are cooking them at high heat for a short period of time so they won't dry out. (See how I avoided saying the word 'moist'? Ugh!)
-Melt the butter in one shallow dredging dish
-Mix the chip crumbs with salt, garlic powder, onion powder, and cayenne in another shallow dredging dish
-Coat cutlets in butter then in crumbs. I mean REALLY coat it in the chips, press it in there.
-Place chicken on a wire rack over a backing sheet and place in the center of the oven.
-Bake for 12-15 minutes until chicken is 165 degrees and no longer pink.

I must tell you, I am ashamed to admit it, but my kids and husband hate sweet potatoes. GASP! I know! I know! I don't understand either, but they do. Anyway, my kids tore this chicken up! I asked my husband to try it and didn't tell him what it was. He LOVED it! I ended up telling him it was breaded in sweet potato chips, to which he would usually somehow change his mind and hate what he just said he loved. But this time he said it was so good, he didn't care that he just ate sweet potatoes! Score one for mom, and score a big one for Jackson Honest Potato Chips!! Thanks guys!!

Tuesday, October 28, 2014

Do You Like Yummy Things??

Now let me ask you you like FREE yummy things??? Well, the Holidays are fast approaching, and we need to start getting prepared! Now, if you've been around here any length of time, you know that I'm not a big proponent of sweets on a normal basis. But let's keep it real y'all....sometimes you need a freakin' cupcake for sanity's sake! And you know at Thanksgiving and Christmas I don't want to be the odd ball walking away from the dessert table. BUT I'm not going to gobble down gluten either! Soooooo.....I think I've come up with a solution for you....How 'bout you enter my contest for a $20 gift certificate for delicious Paleo desserts! That's a whole 'lotta cupcakes!!

We have a local bakery here called Mason Dixon Bakery (which will become Mason Dixon Bakery and Bistro on January 2nd 2015!!!) (Can you tell I'm excited!?!?!?). When I am in need of a treat, I scoop up the kids and head on out. Lately my baked good of choice has been the Paleo Brownie! It is DELICIOUS!!

I mean really!?!? Look at that! Yes, it is a good as it looks! My girls usually pick out a Chocolate Heaven cupcake or a cake pop. 

But this isn't just for local peeps either. See, Mason Dixon Bakery SHIPS these delectable cookies, cakes, pies and breads all over the country. If you win the gift certificate you could use it to order Paleo desserts for your Thanksgiving or Christmas table. Maybe a German Chocolate Cake.......

Or maybe a Pecan Pie, Pumpkin Pie, or a loaf or two of Pumpkin Pie bread......Oh, yeah, you're right, that IS a Pumpkin Cheesecake right there in the top right corner! you remember eating stuffing before Paleo? For me, it was one of the highlights of the Thanksgiving table. Mason Dixon Bakery also offers Paleo Stuffing Mixes. I am actually going to be buying some for our Thanksgiving dinner. 

Heres' the deal....TO ENTER....
1. "LIKE" Mason Dixon Bakery on FB here and tell them "Paleo Mommy sent me"
2. "LIKE" Paleo Mommy on FB here
3.  Comment on the contest announcement on the Paleo Mommy FB page and SHARE to let me know you have completed the  requirements.

The lucky winner will be selected on Tuesday at noon! Good luck and share away! 

Wednesday, October 22, 2014

My apologies, but I bring COOKIES!!!

Wow, it has been a minute since I have blogged. I am very active on my Facebook page so visit there if you have time.... but blogging takes up way more time so I've been absent. I'm sorry. But.....I'm bringing you cookies along with my apology today!! Your welcome!! :) Anyway, as most of you know, I am a stay at home, homeschooling mom of two, so needless to say since school has started I have been UBER busy! They are my #1 priority. I have been cooking up a storm though, and in the next couple of weeks I plan on bring you some yummy recipes to try along with some oldies that are perfect for the cooler weather! But as promised, today, I will give you my new Double Choco-nutty Cookie recipe. My kiddo's kinda decided the direction for this cookie, they wanted kind of a brownie cookie and this is what popped out of the oven! Enjoy! If you have every enjoyed anything that this blog has to offer please share with your friends. Thank you for reading and Happy Paleo/Clean Eating!!

Makes about 2 dozen cookies
Dry Ingredients
-3 cups of almond flour
-1 teaspoon of baking soda
-1/3 cup of cocoa powder
- pinch of salt

Wet Ingredients
- 2 eggs
- 1/2 cup of maple syrup
- 1/2 cup of melted coconut oil
- 1 teaspoon of almond extract

Add in's
- 1/2 cup of chopped walnuts or nut of your choice, or no nuts at all
- 1 cup of enjoy life chocolate chips

1. preheat oven to 350
2. combine all of dry ingredients in a large bowl
3. combine all the the wet ingredients in a bowl
4. add the wet to the dry ingredients and mix well
5. add in nuts and chocolate chips and mix
6. scoop out cookies on a parchment lined cookie sheet
7. bake for 15 min, cookies should be soft but easy to move to a wire rack to cool. Continue cooking for a harder, crispier cookie.

Monday, July 7, 2014

New Smoothie

So I know there is a lot of controversy surrounding "drinking" your food in the Paleo world. I know that it is frowned upon. I also know that for the most part it is frowned upon because people usually fill their smoothies with tons of fruit and milk. Well, I do make smoothies for breakfast. Mainly because it is easy for me and because it is a great vehicle for some nutrients and minerals that I wouldn't normally get throughout the day. So in case you are wondering here is my new morning smoothie and the reasons why I use those particular ingredients.

1/2 frozen banana - sweetness, potassium, good for digestion
1 cup of coconut milk
1T of cacao nibs, unsweetened - flavanoids, heart healthy
1 T of chia seeds - good for digestion, protien, omega 3
1 T of coconut oil - healthy fat, aides in satiety, too many others to it
1 T of Great Lakes gelatin powder - protein, bone health
5 dashes of turmeric - oh, where to begin..anti-inflammatory for my purposes
5 dashes of cinnamon - blood sugar regulator and it tastes good!
2 brazil nuts - selenium, thyroid health

That's it folks. I do love this smoothie and ONE of my daughters do too. She thinks it's like chocolate chip milk! haha!

Sunday, June 8, 2014

Crisis Averted

So a few weeks ago....I avoided a crisis. A major, major crisis. Here is what went down.

I was testing a feux cheesecake recipe. It had lots and lots of raw cashew in it. I spent the night soaking the nuts, because as we all know...the phytate can be broken down by soaking and dehydrating. Then I tried out the recipe that I was testing. I was a COMPLETE bust! I have no idea what I did. It went all brick like and separated on me. I was SO mad and upset and depressed. I mean, do you know how expensive that many cashews are? Geez! Anyway, my first response.....what kind of crappy food can I get my hands on to devour? Normally, it would do me no good to go hunting in the pantry cause there isn't anything there but some canned goods, almond and coconut flour and nuts. But I happened to have some avocado oil chips in there for my girls lunches. I eyeballed those suckers, picked them up and was ready to let all my emotions out on those delicious crispy, salty potato slices and then check the freezer for some coconut milk ice cream! But......I thought to myself..."what in the world do you think you are doing? Is this gonna fix the recipe? Is this mixture just gonna come together for you after you make yourself sick eating a whole bag of chips? What will this accomplish?" And the answer is nothing. Sure, I will feel a little bit better while I'm munching..... but after the fact I will STILL have a screwed up cashew mixture and the only thing different is that, in addition to that,  I will feel like crap. That's not helpful. So I put the chips back down and went to clean up the mess in the kitchen.

So people, I still struggle with emotional eating and I do not always avoid the crisis. Sometimes I give in. That's life. That's being human. But learning to realize it and learning to recognize my tendencies and why and when I'm reaching for a certain food item is important. And I'm learning more and more about myself throughout this whole process.

Sooooooo on that note.. here is some stuff we HAVE been munching on around here.
This week it is just me and my girls since my husband is away in London for a mission trip. I figured it would be a good time to post some stuff we have been eating....ya know, just in case you want to try it out too. I am in the process right now of developing a small free ebook for people who subscribe to my email newsletters. I will let you know as soon as that is done.

Fake Out Rice Bowl

1 small Japanese sweet potato, shredded, and liquid squeezed out in a clean kitchen towel
1/2 pound of hot italian sausage out of the casing
1small bunch of kale, shredded
12 cremini mushrooms, slices
1 small onion, chopped
1 tsp of garlic powder
1 tsp of onion powder
1 Tablespoon of coconut aminos
Salt and pepper to taste

-In a skillet over medium/medium high heat brown the sausage

-Remove the sausage leaving the fat, add olive oil if you need more fat for cooking. Take some out if you have too much

-Add in mushrooms and onion, cook until they have a bit of color

-Add in the kale and cook until wilted

-Add in the sweet potato, garlic powder, onion, powder, S&P and coconut aminos, and cook till shredded potatoes is cooked through. About 5-7 minutes.

-Add back in the sausage to warm through and serve.

Rosemary Chicken and Roasted Veggies

1 pound of boneless skinless chicken breasts
1 sweet potato, sliced into wedges
1 bulb of fennel, sliced into wedges
3 shallots, quartered
3 cloves of garlic, minced
2 sprigs of fresh rosemary, minced about 2 Tablespoons
1 lemon, you are gonna use the zest and the juice
about 1/3 cup of chicken broth
olive oil
salt and pepper

Preheat oven to 425

-On a baking sheet, toss your veggies with olive oil to coat and salt and pepper to taste. Spread out in a single layer and place in the oven for 30-35 minutes. Flipping veggies over halfway through.

-Mix up the the zest of the lemon, the minced garlic and the minced rosemary together

-Season the chicken liberally with S and P and then coat the chicken with the zest, garlic, rosemary mixture and a little splash of olive oil and let it sit for about 20 minutes.

-In an oven safe sauté pan heated over medium heat place in your chicken. You want to get them nice and browned on both sides, careful to watch so you don't burn the garlic.

-Once both sides are browned add in the juice of the lemon and the broth, scrape up the bits from the pan

-Throw it in the oven for about 8-12 minutes or until cooked through and internal temp reached 165

-Serve with roasted veggies and pour sauce from the pan over the chicken, taste for added salt and pepper.

Avocado Tuna Salad

1 can of wild caught tuna
1/2 of an avocado
1 Tablespoon of pickled jalapeno's, chopped
1/2 of a shallot, minced
juice of 1/2 lime

Mix all the above ingredients.
I served mine on some iceburg lettuce and grape tomatoes tossed with some evoo, S&P and spritz of lime juice. Some minced cilantro would probably be good with this too if you swing that way.

Wednesday, March 19, 2014

Meatball Soup (I'm not a big soup fan, but this IS good!)

As you have read in the title, I am not the biggest soup fan. After eating soup, I usually am looking around for my actual meal! Let me tell ya, I was stuffed after this soup and a side salad.  I saw a lot of people talking about italian wedding soup so I wanted to see if I could come up with a primal version. There is cheese in this recipe, I assume you could leave it out. There is only a couple of Tablespoons of raw grass fed parm in the meatball. Also I would assume you could use any meat you want, but I did not test that. I have been hearing chefs talk a lot lately about mixing meats for meatballs....ya know beef, pork, and veal for the best meatball??? So I decided to mix the meat in this recipe as well. The end result turned out really good. I invited company over to try it along with me. I NEVER do that, but I thought with all these ingredients together, it HAD to me good. My company (my MIL) is not a kale fan (GASP, I know!!) but she really loved this soup. We also chatted about how good it feels to eat and eat good without any guilt. Try this recipe, I am sure you will like it.

For the meatballs
a little over 1/2 pound ground chicken (I asked my butcher to grind up some chicken thighs for me, It was a little over 1/2 pound that he gave me but I'm sorry I didn't look at the exact weight. I just threw it in)
1/2 pound of chicken sausage ( I show you what I used below)
1 T of minced garlic
2 T of raw, grass fed parmesan
1 egg
1/4 cup of minced parsley
1/3 cup of steamed, riced or pureed cauliflower
1 teaspoon of pepper

This is the chicken sausage I used for the meat mixture. You could use any chicken sausage as long as the ingredients are clean. These ingredients are organic chicken and spices. Period. Works for me. 

SO the first thing I did was to take out a couple of these links and process them just like this...

Then, I just dumped this mixture in a bowl and added all of the other meatball ingredients.

After mixing this all together, I formed tiny meatballs and placed them on a parchment lined baking sheet. I used about a teaspoon size scooper. We want some small meatballs for this recipe.

The mixture is pretty wet so after making the meatballs, I covered with plastic wrap and stuck them in the fridge for about a half an hour. Then bake them at 350 for 30 minutes. 

Next for the soup

1/2 large onion, small dice
4 small or 2 large carrots, small dice
1 celery stalk, small dice
2 Tablespoons of your favorite fat, I used 1 T of olive oil and 1 T of grass fed butter
8 cups of homemade chicken stock or low sodium high quality box stock 
4 cups of shredded kale, sliced in thin ribbons
2 Tablespoons of minced fresh dill
It will need salt and pepper for sure, so add to taste

SO in a heavy pot add your fat over medium heat and then add your onion, carrot, and celery. 

Let that cook for a while until your veggies are nice and soft. About 5-7 minutes. 

Then add your stock.

Turn up the heat and let the soup come up to a boil. 

Once boiling add your kale. 

Turn heat back down to medium and let the kale wilt down. About 5 minutes.

Then add in your cooked meatballs and let them re-heat if need be. Don't be to aggressive stirring the soup at this time. We want to keep the meatballs in tact. Let this cook for about another 5 minutes. Don't you want to just start eating this right now? But wait....hold out for more flavor, we aren't done yet!

Remove the soup from the heat and stir in the dill and taste for seasonings. I'm telling you, it will mos def need some salt. Add it. 

Stir in the dill gently and let is sit for about 5 minutes, just for that dill flavor to get all up in there!! YUM.

There ya have it, it's ready to go. Enjoy!

Tuesday, March 18, 2014

Crab Cakes and Yummy Chipotle Sauce!!!!

I adore crab cakes. It used to be what I always ordered when we went out to a seafood restaurant. But now I don't really like going out to eat and if I did I couldn't order the crab cakes any longer. :( Time to make my own and here's how I did it.

Crab cakes
12 oz of wild caught crab meat
1/4 cup PLUS 2 T of tapioca flour
2 T of coconut flour
1-2 eggs (will need to see how dry your mix is to determine how many eggs you need)
1 tsp of old bay seasoning
1 tsp of paprika
1 tsp of baking powder
4 scallions (sliced thinly whites and greens)
2 T of coconut oil

-In a mixing bowl combine crab meat, flours, 1 egg, seasonings and scallions
-IF your mixture is too dry and won't hold shape at all then add your other egg.
-Heat up the oil in a skillet over medium heat
-Make cakes out of your mixture. I used a 1/4 measuring cup and pressed the mixture down into that and flipped it out into my hand. It made about 8 cakes.
-Once your oil is hot and shimmering, add the cakes to the pan
-Cook for about 2-3 minutes per side until they are nice and golden brown

Chipotle Sauce
3/4 cup of home made mayo
1-2 chipotle peppers in adobo sauce (depending on how much heat you want. I used one for mine)
1 scallion
1 tsp of dijon mustard

-In a blender combine the above ingredients and serve along side or on top of crab cakes

I served myself these golden brown nuggets on top of some broccoli slaw and commenced to devour! I hope you enjoy these. Please share with others! :)