Sunday, November 30, 2014
Thursday, November 20, 2014
Another made up dish that turned out awesomely--prosciutto wrapped chicken roll-ups with green beans and cauliflower mash. Let's dive in.
Preheat oven to 385. Rinse and dry chicken tenders, then cover them with saran wrap and beat them into submission. Sprinkle with some seasonings (I used this Coastal spice mix), then top with a small pat of butter and some veggies (I used asparagus and roasted red peppers). Roll 'em up, then roll them in a slice of prosciutto and set on a non-stick baking sheet. Bake about 15 minutes, or until chicken is done.
For the cauliflower mash, steam a head of chopped cauliflower in the microwave (with about a 1/2 cup of water) for 12 minutes or so (until soft). Put in a blender while hot with garlic and any salt or seasonings. Once pureed, scoop it into a bowl and top with grass-fed butter and chives.
Finally, boil a pot of water and throw in the green beans (ends trimmed). Cook for about 8 minutes, or until tender. Drain in a colander with cold water and then top with a pat of butter and some salt and pepper. Shake 'em until coated. Bam!
So simple and so good. Basically, chop and cook the veggies in a big fat slice of butter until soft. Crack in three eggs, drizzle with coconut milk, and shake some seasoning on top (I'm hooked on the spice mixes from The Spice & Tea Exchange in Savannah). Stir it all up with a spatula and cook until done. Easy peasy and you'll be full for hours.
Sounds racy, doesn't it? I just made this up on the fly, but it came together nicely. I baked a package of chicken thighs (maybe like 8 of them?) in the oven at 385 in some olive oil and Italian seasonings for about 20 minutes. Meanwhile, I got some beautiful veggies going in the sauce pan (zucchini, onion, carrots, yellow pepper...but really anything would work) with olive oil, garlic, salt, and pepper.
Once the veggies were cooked I added a large can of crushed tomatoes and seasoned until the sauce tasted good (Italian seasoning, salt/pepper, red pepper flakes), then plopped the mostly cooked chicken thighs in there and simmered with the lid on for about 10 minutes. I threw in a big pile of fresh spinach the last few minutes too, just for good measure. Enjoy!
This has become another week night go-to (with some pre-made meat and veggies). Wash a sweet potato and poke holes in it with a knife. Microwave for about 8 minutes (or longer, depending on how big it is--it should be mostly soft). In the meantime, put about a tablespoon of olive oil on a piece of tin foil and sprinkle some salt or seasoning on it and spread it around. Drop your hot little potato on the tin foil and grease it up. Put it in the oven for about 10-15 minutes so the skin gets a little crispy. I like my sweet potatoes savory, so I doll them up with a huge spoonful of ghee, garlic, salt, and chives (dried chives are great too). You could do cinnamon and honey if you wanted to get really crazy.
I'm slowly realizing that as I eat better food, I'm not hungry all the time or thinking about food quite as much. Sometimes meal time rolls around and you just have to eat for the sake of eating. Not that I don't still want good tasting food, but sometimes I don't want to put in a ton of effort. John's been putting a 10 lb. pork butt (is that the technical name?) in the slow cooker on Sundays with a little garlic and hot sauce, and it just kind of dissolves into a nice plain shredded meat. Sometimes I'll microwave it with spinach for breakfast, or steam some broccoli in the microwave to eat with it. Nothing fancy but it does the trick!
Okay, maybe not the most accurate name, but I made this up and it's tasty. Fry up some plain hash browns and diced carrots in ghee until cooked through (and a little crispy, though that takes forever). The last five minutes, break in some chorizo and cook until it browns up. Dig four little holes in the hash browns with a spatula and crack eggs in them. Cover with a lid or broil until eggs are cooked through. Top with chives. Eat!
Side note: I also made this with shredded cabbage instead of hash browns a few weeks ago and it was also delicious.
Wednesday, November 19, 2014
It was 40 degrees outside and windy, and I wanted to stay in bed so badly. Then I got to Mt. Pleasant and wanted to walk so badly. But I managed to push through and finish a 5K with my co-workers in 35:28, which in normal people time is fairly slow, but in my time is great! I haven't hit 35 minutes in 10 years (nor have I run a 5K without stopping in a looong time), so I'm feeling pretty good :).
Last night I took a braising and roasting class at Charleston Cooks, and these were my two favorite things that we made. I'm going to try adapting them to be a little more paleo and see how that goes. Below is the recipe for the pears, and the turkey recipe will be posted soon (adapted to chicken!).
Roasted Pears with Vanilla Caramel Sauce
3 Comice, Bartlett, or Anjou pears
2 tablespoons of melted butt
2 tablespoons vanilla extract
1. Preheat oven to 425 and line baking sheet.
2. Cut pears in half or quarters, scooping seeds and stem out with a spoon or melon baller.
3. Brush entire pear with butter and bake cut side down for 15 minutes.
4. Brush with vanilla, flip over, and roast another 10 minutes. Serve with caramel sauce (or ice cream!).
Vanilla Caramel Sauce
2 vanilla beans OR vanilla extract
2 cups packed dark brown sugar
1 1/2 cups heavy cream (I'm going to try subbing coconut milk)
1/2 cup unsalted butter
1/2 cup dark corn syrup
1. Split vanilla beans in half lengthwise and scoop out seeds. Combine all ingredients (including pods) in a large sauce pan.
2. Stir over medium heat until sugar dissolves and butter melts, about 3 minutes.
3. Increase heat to medium-high and boil without stirring until thick enough to coat a spoon (about 7 minutes).
Sunday, November 9, 2014
Saturday, November 8, 2014
A little late posting this, but I enjoyed a weekend trip with my mom to Savannah the weekend before last. It's been a while since I've made the trip down there and it was fun to catch up with her and see the city again. Made a trip down Broughton Street to the Paris Market (above) for decorating ideas.
Our gym's challenge forbids paleo baked goods but there was no stipulation for other 'desserts,' so we went ahead and tried making banana 'ice cream.' It's actually not terrible and is pretty easy to make. Enjoy!
3 bananas, cut into 1 inch chunks and frozen
1 1/2 small cans of coconut milk
1 tablespoon cinnamon
A handful of walnuts
Combine all ingredients in a food processor until smooth and creamy.
Andrea brought this to our paleo potluck and it is my new favorite chicken recipe. I made it today and it could not be any easier. I'm going to double it next time and have lunches for a loooong time!
Buffalo Ranch Chicken Recipe: http://fastpaleo.com/recipe/buffaloranch-pulled-chicken/
Also, the chicken is the bomb.com in a coconut paleo wrap with lettuce, tomato, and mayo. Just sayin'.
Sunday, November 2, 2014
My friend Laura introduced me to this in D.C. (as well as Chai tea with coconut milk, OMG!) and it's the perfect little fall dessert while on this challenge. Sliced apples, cinnamon, allspice, ghee, walnuts, shredded coconut, raisins, and a teensy bit of 100% apple juice to soften things up. Bake at 380 for about 20 minutes, or until apples are soft. Mmmmm!
So we've been doing our gym's nutrition challenge for a good 3 weeks now, and it sometimes feels a little monotonous. Luckily we had a potluck this weekend with lots of yummy new dishes to try (including a killer crockpot BBQ chicken recipe that I'm going to recreate and post soon) and tons of leftovers to eat!
I'm a little late posting this, but we had a really fun trip a few weekends ago visiting our friends Laura and Adam in their new home of Rosslyn, Va. I'm now totally sold on JetBlue and their cheap, comfortable flights ($98!) and hope to make it up here more often. We spent the first evening getting Ethiopian food and walking around the monuments. The next day was the local farmer's market (where we collected a bounty for our dinner that night), and a day full of hiking at the beautiful Great Falls Park in Virginia. The scenery was gorgeous, the weather was perfect and fall-like, and the company was amazing as usual!