Saturday, May 14, 2011

Leftover Pork from the Asian Lettuce Wraps, another delicious alternative

Both my oldest daughter and I agree that the leftover Pork from Asian Lettuce Wraps is wonderful, served on top of a bed of shredded cabbage and carrots, then topped with my Faux Thai Peanut Sauce, some sliced green onions, cilantro, almonds, etc.. This time I threw all the sauce ingredients into the blender and made it smooth, really quick and easy that way.  If you have leftover Pork, give it a try, I think you will enjoy it!

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I've been doing some reflecting lately on how much my health has changed in the past 8 months (since going Paleo).  It's amazing to me just how quickly I can forget all the ailments I used to deal with.  Looking back I am reminded of the constant abdominal pain,
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Wednesday, May 11, 2011


A while back I mentioned that I would try to come up with a crepe recipe for Sarah Fragoso's Fried Apple recipe.  Well...I didn't succeed with that endeavor, but I did find a great Crepe recipe in Mark Sisson's, Primal Blueprint  Quick and Easy Meals, it is for savory crepes so the only change I made was to add a splash of vanilla, filled it with the fried apples and enjoyed!  Makes for a great dessert crepe that way.  Here is his recipe:

Savory Crepes
1/2 cup coconut milk 
2 Tablespoons melted butter ( I substituted melted coconut oil)
4 Tablespoons coconut flour
8 egg whites

IN a large bowl, slowly pour the coconut milk and butter over the coconut flour, whisking and mashing with a fork so a smooth paste forms.

Briskly whisk the egg whites so they get nice and frothy.  Pour the egg whites in with the coconut paste in four additions, whisking well with a fork or whisk between each addition.  Adding the egg whites slowly ensures that the batter will be smooth; otherwise, coconut flour can clump together and be lumpy.

Add a TBSP of oil or butter to a 10-inch skillet over medium heat.  Pour just enough batter in the pan to coat the bottom (you should have enough better to make 4 crepes).  Quickly swirl the pan around so the batter spreads evenly.

If necessary, after one minute you can gently loosen the edges of the crepe by sliding a rubber spatula underneath the crepe to prevent sticking.

 After 3 minutes, flip the crepe with a large, flat pancake turner or spatula.  If you are adding a filling that you want to warm up, you can add it now across the middle of the crepe and put the lid on the skillet.  If you are not adding a filling, it is not necessary to put the lid on the skillet.  Either way, cook for 2 more minutes, then fold the crepe and slide it out of the pan.

For the Filling (I usually double this):

Sarah Fragoso's Fried Apples

3-4 small organic apples, thinly sliced (about 3 cups)
2 tablespoons coconut oil
¼ cup raisins
½ tablespoon cinnamon
2 tablespoons canned full fat coconut milk

In a medium sized saute pan, heat the coconut oil over medium heat.  Add the apples and saute for about 5 minutes or until they start to soften.  Add the raisins and cook for 2-3 more minutes.  Add the cinnamon, mix well and add the coconut milk.  Stir the coconut milk in with the apples just until warm and serve.  Serves 4.

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