Saturday, February 19, 2011

"We eat to Live. We don't live to eat."

What do you think about that quote?  Any thoughts?
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Friday, February 18, 2011

Check Out this New Site!

Looks like lot's of good recipes to try and most are Whole 30 compliant.  As always please check over the list of ingredients against your Whole 30 list before trying any of these.  That said have fun!
Chow Stalker- We Don't Do Cupcakes Pin It

Chicken Recipe From Jen's Gone Paleo

This is the Chicken Recipe I made for the Paleo Christmas party, re-posted at the request of Jeanette.  It is so delicious, especially on these cold days we have been having lately! 

Taken from Jen's gone Paleo-Lisa's Mediterranean Style Chicken

Lisa's Mediterranean-Style Chicken

Makes 4-6 Servings
3lb Chicken
6 Slices Bacon, thinly sliced
1T. Dried Oregano
1 Small Onion (I used red, but use what you like), thinly sliced
3 Garlic Cloves, minced
1.5lb Butternut Squash, peeled, seeded, and cut into 1" cubes
1/2lb Baby Spinach, roughly chopped 
2 Sprigs Fresh Rosemary
1- 14.5oz Can of Diced Tomatoes or Fire-Roasted Salsa 
Sea Salt and Black Pepper, to taste
1/4 cup Chopped Fresh Parsley, for garnish

  1. Preheat oven to 350F (not necessary if using a crock pot). 
  2. In a dutch oven (or heavy pan, if using a crock pot) over medium heat, cook the bacon, turning often, until crisp, 5-7 minutes. Using a slotted spoon, transfer the bacon to a small plate.
  3. Season the chicken with salt, pepper, and oregano and add to the hot pan (with bacon fat). Cook, turning once or twice, until golden brown on both sides, about 10 minutes total. Transfer the chicken to a plate. Add the onion and garlic to the pan and sauté until softened, about 4 minutes.*
  4. Add the squash and spinach. Stir to combine. Place rosemary sprigs on top of mixture and return the chicken and any juices from the plate to the pan. Add tomatoes. Cover and transfer to the preheated oven. Cook until chicken is cooked through, about 2 hours.
  5. Remove from oven and serve with reserved bacon pieces and parsley.  

*Transfer the chicken, onion, garlic and all remaining ingredients (except for bacon and parsley) to a crock pot, at this point.

And, even better as leftovers!
This recipe is courtesy of my friend, Lisa. Her recipe calls for white beans, which I substituted with butternut squash (similar in creamy texture, but adding a sweetness that pairs really well with the smoky bacon and earthy rosemary). I also substituted a whole chicken, which she cut into pieces; I didn't want to add the extra step and just cooked it whole. For a nicer (more formal) presentation, use individual pieces or you can just carve it after cooking, like I did. 

This is the perfect winter meal, with it's rustic flavors and heartiness...and, so easy! Pin It

Old but Faithful Recipes

There haven't been many new recipes to post on here lately, because I have been using my trusty old ones.  Last night was salmon patties with roasted Brussels sprouts, stir fry vegetable mix and California mixed veggies.  Quick and easy, it's been a bit of a busy week.  I did make some Salsa Verde  last night, poured it over two boneless, skinless chicken breasts and baked it for lunch today, a sprinkling of red onion and it would've been perfect.  Also enjoyed leftover roasted Brussels Sprouts and for dessert, fresh blueberries with coconut milk and shredded coconut!  YUM! Pin It

Wednesday, February 16, 2011


If you haven't tried Jeanette's Breakfast Sausage, you are missing out!  It is way better than any processed, packaged sausage!  In fact I don't love sausage, but I love this!  Not being a big fan of Poultry seasoning I used the 3 spice option, and it was awesome, a little to salty for me but that might be because I cooked it in Bacon fat.  I didn't make mine into patties, just cooked it by crumbling it as it cooked in the pan.  I also used the 98% Ground Turkey from Eureka Natural Foods to make it.  This will be a go to now for me, I think I will make a big batch after Grocery day, cook it up and package it for the week.  Great Post WOD Nutrition too!! Pin It

Tuesday, February 15, 2011


 This makes family size servings, to make less just 1/2 the recipe.  If I were you I would make the whole recipe, you  will want the left overs.

2 heads of cauliflower
5-6 green onions, sliced
1/2 cup chopped yellow onion
1 TBSP minced garlic
1 tsp grated ginger (or more if you want a stronger ginger flavor)
1 cup of diced carrots (as close to the same size as possible)

2 eggs, scrambled

6 TBSP Coconut Amino's

3 TBSP Coconut Oil

Begin by removing just the flowerets from your cauliflower, not the stems (you can save the other parts to make soup later if you would like).  Place them in a food processor a little at a time and pulse till about the size of rice.  

Place in a casserole dish covered with a lid or with plastic wrap and microwave 3-6 minutes (my microwave is weak so it took 6 minutes).  During that time take your onion, green onion, garlic and carrots and saute in about 3 TBSP Coconut oil, just a few minutes, till the onions are getting translucent.  Add your "Rice" and "stir Fry" for a few minutes, adding your coconut amino's and a good dose of salt and pepper to flavor. 

I like mine a little brown and crispy, it's all up to what you want.  If your eggs are prescrambled then just add them to the pan and mix in, if not plate your "Fried Rice" and scramble your eggs in the same pan and mix in. 

Top with a little sesame oil and/or sesame seeds if desired and enjoy!   Serve with your choice for protein, shrimp, beef, chicken, fish, take your choice.  I ate mine with some beef that had been marinated in, coconut Amino's, garlic, salt and pepper, fried in the same pan as the Fried Cauli Rice.  Plated with the rice and eaten mixed together was pure deliciousness!

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1/2 way mark of the Box Wide Whole 30!!!

Well, we made it to the  half way mark of our Whole 30!  Kudos to those of you who have made it this far, way to go!  I know I have really been fighting the craving for a dessert or really the craving for some 85% dark chocolate the past couple of days.  Man resisting the urge has been difficult especailly since my daughter who loves to bake tradition goodies, was in a baking mood this weekend, and I made cupcakes for my daughters party ("real" cupcakes for this one).  Man is it ever hard not to lick that spoon after scraping out the bowl!

But I can say that I have been eating so well these last couple of days, by well I mean delicious Paleo food!  Homemade beef jerky, Carne Asada, fresh Guacamole, Pico de Gallo, and Merideth's Green Sauce (which I keep reffering to as Tomatillo Sauce)  all of which are so yummy!  For lunch today I leftover Carnitas from NICK'S CROCK POT CARNITAS RECIPE , topped with Meredith's SALSA VERDE,  and HOMEMADE GUACAMOLE, it was so yummy, I can't even describe it.  Tonight I had Fried Cauliflower Rice, with some leftover marinaded meat from making beef Jerky, ahhh, so yummy!  This coming from someone who doesn't even like Cauliflower!  It was so good! 
I also ate my fair share of unsweetened cocoa nibs, and my date and nut concoction to get me through.  Think I might be done with the cravings and can now get back on track with my portions this week.  Hope your Whole 30 is going well too, let us know what you've been eating to keep things exciting and delicious.
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Monday, February 14, 2011

Carne Asada

Carne Asada Lettuce Wrap topped with homemade Guacamole and Pico de Gallo.  

I had some leftover meat from making homemade beef jerky, so I used it for Carne Asada.  Just sprinkle with some lime juice salt and pepper and grill for a few minutes.  I then took a romaine lettuce leaf, placed some broccoli slaw in it topped with some meat, then some homemade guacamole and Pico de Gallo.  My 13 year old daughter and I really enjoyed these last night, so nice to look at, tasty and hit that craving for Mexican food  (no we didn't miss the rice and beans!).  Give it a try, we think you'll love it!
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PIco de Gallo


6 roma tomatoes, diced
1/2 red onion, minced (use a little less if you are going to use the green onions too)
1/2 cup chopped fresh cilantro ( I like a lot of cilantro, you may want to start out with 1/4 cup and go up)
1/2-1 jalapeno pepper, seeded and minced (1/2 a jalapeno will make a really mild salsa)
1/2 lime juiced
2 cloves of garlic, minced
dash of cumin
2 green onions, diced, I personally love the flavor the green onion lends (optional)
salt and pepper to taste

Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, cumin, salt and pepper together in a bowl.  Refrigerate for a couple hours before serving.  Makes about 12 servings (or less if you are me!)  I love this stuff, so fresh and tasty!  Serve with your lettuce wrap tacos, meat, Carne Asada Wraps etc.

Fresh veggie deliciousness!  Enjoy!
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Sunday, February 13, 2011


3 very large ripe avocados- peeled, pitted and mashed (I found a bag of 5 on sale at Costco this week for $3.99)
juice of 1 lime
1/2-3/4 tsp sea salt (to taste)
1/4 cup  diced red onion (or 1/2 of a small red onion, diced)
3 packed tablespoons of chopped fresh cilantro
2 Roma/plum tomatoes, diced (or I used one large tomato, because I was out of Romas)
1 garlic clove minced (about 1 tsp)
1 pinch of cayenne (or leave this out if you don't want your guacamole to have some kick)

In a medium size bowl combine you avocados, lime juice and salt.  Then mix in the onion, cilantro,tomatoes, minced garlic, and cayenne.  Add the pits back to the guacamole to keep from browning, cover tightly and refrigerate for about an hour to let the flavors mingle.  Remove from the refrigerator and serve!  

This was so delicious and totally hit the spot!
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