Wednesday, April 16, 2014

Paleo Loco Moco

This is a dish I made a couple of months ago when I was just starting the paleo diet and I was looking for yet another way to use eggs.  I haven't ever had the original version of loco moco but I do hope to have it someday when I allow myself to cheat (on paleo) and eat rice...until that day this version will have to do.  I adapted this recipe and used a bed of green beans instead of cauliflower.  In other news I have to take a break from gardening because my knees and hands are so sore from weeding, good thing the rain has returned for a couple days.  Hope you enjoy this ever so tasty comfort meal:)

Serves 4

The Ingredients
1 pound lean ground beef
salt and pepper, to taste
1/4 cup onion, chopped
2 cloves garlic, minced
14.5 oz beef broth
Tamari, to taste
2 tbsp coconut oil
2 tbsp almond flour
4 eggs
1/4 cup green onions, chopped
1 bag of frozen green beans, steamed

The Process
1.  Mix beef, onion, garlic, and salt and pepper together in a bowl. Form hamburger balls and flatten them out to the desired thickness. The size of the ball will determine the size of the patty. Fry patties in a pan on the stove top, cook until you reach desired done-ness. Juices from the patties will come to the top, which you'll want to see. Place the patties on a plate and leave them on the side.

2.  Use the same pan and juices from the burgers and add the broth to it. Bring broth to a boil. Add your tamari to taste. Reduce heat and let it sit for 3 to 5 minutes.

3.  Create a roux to thicken the broth using equal parts flour and coconut oil.
Melt coconut oil in a small pan and add the flour. Continue to stir the flour and oil mixture for a few minutes over low heat. After 3 minutes remove from heat and let cool.

4.  After the roux has cooled, add a tablespoon of your broth to the roux mixture and stir until incorporated. Continue to add small amounts of broth until your roux has the viscosity of milk and has a smooth texture.

5.  Bring your broth back to a simmer, slowly stir the roux into the broth, stirring the whole time. As the broth begins to thicken, turn off the heat.

6.  Cook the eggs to your liking. I cooked them over easy.

7.  Place the hamburger patty on top of the steamed green beans, then top with egg, drizzle gravy on top, and serve with green onions as garnish.

Monday, April 14, 2014

Paleo Broccoli Salad

I find myself always oven roasting broccoli, which is a fabulous and delicious way to eat it but I often need a diverse array of taste sensations in my life to keep my belly and mind happy.  On a mission to transform my broccoli into something new I came across this recipe that I loosely followed.  One of my other favorite broccoli recipes is broccoli cheddar soup, oh how I miss it being paleo and all.  I'm very excited to get my garden going this year, last Friday I stocked up on my garden supplies.  My mother and I went on a mother/daughter date to my local nursery City Farm.  This place rocked my socks!  They had so many varieties of tomatoes I couldn't even count them all, if you get a chance check it out.  This year I got two different types of kale, beets, lettuce, zucchini, swiss chard among other tasty veggies.  Today I weeded most of the garden bed and am getting ready to lay down some fresh soil then I will be ready to plant, I love Spring!

Serves 5

The Ingredients
1 large head broccoli, chopped (peel and chop stems too)
1/8 cup sweet onion, finely chopped
4 slices bacon, cooked and chopped
3-4 Tbsp raw cashews, chopped
1 Tbsp apple cider vinegar
1/4 cup apple, chopped
2 Tbsp extra virgin olive oil
2-3 tsp full-fat coconut milk
1/4 tsp honey
1/8 tsp mustard powder
Salt and pepper to taste

The Process
1.  In a large bowl, mix together the broccoli, onion, bacon, apple and cashews.

2.  In a separate small bowl, whisk together the apple cider vinegar, olive oil, coconut milk, honey, mustard powder, sea salt and pepper.

3.  Pour dressing over mixture and stir well. Refrigerate at least 6-8 hours or overnight. Pull out of the fridge about 10 minutes before serving, to allow dressing to soften (it firms up in the fridge since it’s an olive oil based dressing).

Tuesday, April 1, 2014

Paleo Fried Chicken

The Paleo diet definitely has its perks, fried chicken being one of them.  The magic ingredient in this recipe is almond flour, while it is expensive it is so much better than regular old white flour.  It adds a rich and filling flavor to any recipe and is the perfect ingredient to bread anything, including chicken nuggets.  In other news Spring has finally come to Portland we had almost two full weeks of sunshine and now we are onto the manic rain showers.  The other weekend it was even sunny enough for us to go enjoy our first Portland Pilots baseball game which was ridiculously fun, can't wait for soccer to start up!  In addition to the Spring time activities we have begun prepping our garden, this is our first Spring at this home so hopefully the soil gives our veggies lots of good nutrients.  Onto the recipe, created by yours truly.

Serves 2

6 chicken legs
1 cup pickle juice
1 cup almond flour
2 tablespoons Old Bay seasoning
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt
1/4 pepper
1 egg, whisked
Spray Oil
Hot Sauce (optional)

The Process
1.  Marinate chicken legs in pickle juice for at least three hours and pat dry when done marinating.  Then preheat oven to 400 degrees.

2.  Whisk egg in bowl and set aside.  Next in medium bowl mix together almond flour, Old Bay, garlic powder, onion powder, salt, and pepper.

3.  Individually dip chicken legs in egg and then almond flour mixture.  Make sure each leg is fully breaded.  Then place on oiled baking sheet.  Next take spray oil and lightly coat each leg.

4. Put chicken in oven and bake for 30 minutes.  Then flip chicken and bake for about 15-20 more minutes or until cooked through.

5.  Serve with hot sauce!

Paleo BBQ Sauce

I came across this recipe after much research and attention to specific ingredient combinations.  When I took the store bought BBQ sauce out of our fridge to look at the ingredients I was very surprised at how much sugar it contained, along with a massive amount of corn syrup.  I had figured it was kind of like ketchup but was still stunned.  This recipe blew me away, it is so flavorful and still sweet.  My favorite ingredient is the apple cider vinegar because not only am I obsessed with it I actually love the taste of it (I know a lot of people that don't).  I have made this sauce a couple times now, once for chicken and in the case for fabulous pork ribs.  Enjoy!

Makes 1 1/2 cups

16 oz tomato sauce
1 cup water
1/2 cup apple cider vinegar
5 Tbsp. honey
1/2 Tbsp. ground black pepper
1/2 Tbsp. onion powder
1/2 Tbsp. ground mustard
1 tsp. paprika
1 Tbsp. lemon juice

The Process
1. Place all ingredients in a medium saucepan over medium high heat and stir to combine. Taste and adjust any seasonings to your liking. Bring to a boil.

2. Reduce heat to low and allow to simmer for 1 hour.

3. Pour that stuff on some meat and eat up!

Sunday, March 2, 2014

Italian Meatballs

All I want to do is rest and let these meatballs slowly cook in the has been a very eventful weekend.  To start it off Friday evening my boyfriend's parents came to town and treated us to an amazing dinner at The Woodsman Tavern, this night I cheated and ate non-paleo items (the food was too good not to cheat).  I had the NY strip steak with bone marrow butter with a side of broccoli rabe.  Our appetizers consisted of cured pork and fresh and tasty oysters (all local), and I tried a whiskey pickle back for the first time and am in love!  Saturday my boyfriend and I stayed at Edgefield to celebrate his 32 birthday.  It was so stormy and windy which I found very comforting especially when we were in the very large salt water soaking pool.  To our surprise this morning when we woke up everything outside the hotel was covered in ice, so we called in a late check-out and lazed around until it was safe enough to drive.  And now I'm sitting here with the fabulous smell of Italian meatballs in my home and doing what I love to do, blog.  This recipe is made by yours truly.  Enjoy!

Serves 2

The Ingredients
1 lb organic ground beef
1 small yellow onion, finely chopped
4 cloves garlic, minced
1 (29oz) can of tomato sauce
1/8 cups balsamic vinegar
2 tbsp oregano
2 tbsp Italian seasoning
1 tbsp honey
1/4 tsp cayenne
1/8 cup olive oil
1/4 cup almond flour
1 egg
Salt and Pepper to taste (use in meatballs and sauce)

The Process
1.  In medium bowl mix together beef, 1/4 of the chopped onion, 1 clove garlic (minced), salt, pepper, 1/2 tbsp oregano, 1/2 tbsp Italian seasoning, almond flour, and egg.  Mix well and form into balls, about 11 balls.

2.  In another medium bowl add tomato sauce, vinegar, 1 1/2 tbsp oregano, 1 1/2 tbsp Italian seasoning, olive oil, cayenne, the rest of the onion, honey, 3 cloves of garlic (minced), and salt and pepper to taste, mix well.

3.  Heat skillet over medium high on stove and lightly brown all the sides of the meatballs.

4.  Pour tomato sauce mixture into crockpot and turn to low.  Add the browned meatballs cover with lid and cook for 4 hours.  Stir a couple times throughout to make sure meatballs are evenly cooked.

Thursday, February 27, 2014

Paleo Turkey Gravy

This paleo diet just keeps getting better and better! The fact that I can still make an amazing gravy without butter and white flour makes my world very happy.  I have read and been told time and time again that it is important to use almond flour, sweet potatoes and other starchy items in moderation and I believe I definitely am following that rule.  Still in my first 30 days I am kind of following the rule 85/15, paleo most of the time and cheating a little bit of the time.  I have only cheated in small ways at this point...a little Worcestershire sauce, a little brown sugar, and a little A-1 sauce.  I feel that real cheating would include pizza, mozzarella sticks, corned beef hash...and believe me pizza is the first on my list.  My plan is to continue for 30 days (and beyond) but I am a wholehearted cheese lover and will not give it up for life.  For me this adventure is all about flushing out my body and reintroducing moderation with the dairy and grain products in my life.  Anyway here is your wonderful paleo turkey gravy!  I adapted this recipe and forgot to take a picture of just the gravy so here is a delicious picture of the gravy poured over my scrumptious turkey leg.

6-8 Servings

The Ingredients
1/2 teaspoon onion powder
3 tablespoons turkey pan dripping
2 cups Chicken Broth
1/2 cup Almond milk (unsweetened)
3 tablespoons Arrowroot powder
1 turkey neck and giblets, cooked (boil for one hour and chop up)
Salt and pepper to taste

The Process
1.  In a heavy weight medium sauce pan over medium heat, warm the onion powder for a few seconds.

2.  Add the chicken broth to the saucepan.

3.  Stir in the pan drippings and combine well.  Bring this to a boil.

4.  Meanwhile measure the almond milk in a 1 cup measuring cup, arrowroot, and turkey neck / giblets.  Stir a make a smooth slurry.

5.  Stir the slurry into the hot broth.  Reserve a little slurry for extra thickening.  Continue stirring to combine.

6.  When the gravy thickens, remove it from the heat source.

7.  Add salt and pepper to taste and stir and serve.

Saturday, February 22, 2014

Paleo Chicken Nuggets

Still going strong with the paleo diet!  These chicken nuggets were actually better than the normal breaded kind, I have a new found love for almond flour.  Almond flour has a very full flavor to it although I will say it is not cheap!  Today I finally picked up some arrowroot powder which will be very helpful as it is a substitute for corn starch, I plan on using it tonight to make some yummy turkey gravy.  Tonight we a roasting a fabulous turkey and have invited over some of our best friends and everyone agreed to make paleo friendly dishes which is super awesome and nice of them to adapt to my new food diet.  I will definitely be posting about the dinner and my special gravy very soon.  As you can can see in the picture we paired the chicken nuggets with a wonderful slaw and we used tomato sauce to dip the nuggets in.  Adapted from this recipe.

Served 2

The Ingredients
2 boneless, skinless chicken breasts
2 T olive oil (enough to generously coat the baking sheet)
1/2 cup almond flour
1 tsp. paprika (not smoked or hot)
1/2 tsp. poultry seasoning
1 egg, beaten
salt and fresh ground black pepper to taste

The Process
1.  Turn on the oven to 400F. Brush a baking sheet liberally with olive oil and put the pan in the oven to heat as the oven preheats.

2.  Trim all visible fat and tendons from chicken breasts, then cut each breast into nugget pieces. 

3.  Combine the almond flour, paprika, poultry seasoning, salt, and pepper in a bowl, mixing together well. Dip each nugget piece in the egg then in the almond flour mixture, pressing on with your fingers so it coats the chicken. Coat all the nuggets before you remove the baking sheet from the oven.

4.  When all nuggets are coated, lay them on the hot baking sheet and cook 8-10 minutes, or until the side touching the pan is lightly browned. Remove pan from oven, turn nuggets, and bake 10-12 minutes more on the second side, until nuggets are lightly browned and cooked through.