A New Web Site I Really Like....

be sure to check this out:  http://paleogirls.com/ Pin It

Fig and Date Stuffed Pork Roast with Apples

Sorry for such a bad picture, the color is way off and doesn't do it justice!  I taste really good!

1/2 cup pecans
1 cup dates chopped
1/2 cup dried black mission figs
1 tsp Saigon cinnamon


2 baking apples, sliced
Chicken stock


Large Pork Sirloin Tip Roast (about 3 pounds)


Place pecans, dates, figs and cinnamon in a food processor with the blade and pulse until it is a smooth paste like texture, or until it all clings to itself and forms a ball.  Put that aside, rinse and pat dry your roast, place it on a cutting board and slice around it thinly if you want to roll it up (it's very hard for me to explain this technique so I would suggest just butterflying it for ease).  Or as I mentioned you may just butterfly it in half through the middle.  Either way taste delicious, the rolled effect just makes for a nicer presentation.  I did mine both ways.  Then take your fruit paste and flatten it, placing it on your roast (depending on the size of roast you may have a bit extra).  Then salt and pepper your roast before rolling it up. then place it in your roasting pan or glass baking dish.  Sprinkle with a bit of ground sage, smoked paprika, and more salt and pepper. Place the apple slices around it and pour broth to just barely cover the apples.  Cover and bake at 375 degrees for 30 minutes.  Decrease heat to 325 degrees, uncover and bake for about 45-1 hour depending on the size of your roast and the temperature of your oven.  You may test it with a meat thermometer if you would like to be sure it is done.  Remove from the oven and let it rest for about 10 minutes, slice and serve with the apples from the pan, and of course some vegetable side dish(es) of your choice.

Ready to go into the oven.

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Wow...it's been a busy week!

Attended the Funeral of an old friend today...and  the Celebration of Our NEW LOCATION for our CrossFit Box!  Been a hectic couple of days preparing for both...shopping making sure all the kids had the appropriate clothing.  Making final preparations at the box including a good cleaning!  So, although I have some recipes to post I haven't gotten to it.  Sorry.  This month is shaping up to be a bit hectic, this week is another crazy busy week with multiple events and my husband and I are leaving in 1 1/2 weeks for sunny Arizona to spend a week together on a much needed break.  And to get my Level 1 Cert!  I am starting to get a bit nervous about the test part of it!  Gotta get through the reading...thankfully Dan will be taking the test too, so we can study together!  He took his level 1 several years ago, before they had the test so is required to take it now.  Wish us luck! Pin It

Grilled Lemon Chicken

Just made the most delicious Lemon Chicken on the grill last night.  Here it is:http://www.foodnetwork.com/recipes/ina-garten/grilled-lemon-chicken-recipe/index.html

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Dinner Idea

 Here is a really easy and really tasty dinner.  I just threw some chicken breast in my Dutch Oven, poured in about 1 inch depth of coconut aminos, added another couple handfuls of whole garlic cloves, some ground pepper and baked it at 375 for about 35 minutes.  The garlic was nice and soft, some were caramelized and all were nicely roasted.  Served the Chicken with my Fried Cauliflower "Rice" and the roasted garlic.  The juice from the pan was great spooned over the "rice" and chicken.  

Easy and delicious all in one!

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Kale Chips

I just remade my Kale chips, this time with olive oil instead of coconut oil (although cooking with Olive Oil is not recommended as it increases the Omega 6 level), it sure tastes better.  And I tried making them with Lacinato Kale instead and it was great, in fact, I like it better.  Give it a try if you haven't already, and as I mention in the recipe go easy on the sea salt, it's easy to over do it.

http://budgetpaleo.blogspot.com/2011/03/kale-chips.html

oh, and I baked this batch at 400 degrees, it seemed to work well for the Lacinato but not for the curly leaf. Pin It

Fish Oil

A reminder that Whole 9 has modified their fish oil calculator to reflect a change both them and Robb have made.  They are now suggesting lower doses, using a higher dose only in times of acute inflammation and then lowering it for maintenance.  Anyway, please visit their site and enter your specifics, don't forget to enter the information on the right.  You will find that information on your bottle of fish oil, they are not all the same amount so this part is important.
http://whole9life.com/2011/03/fish-oil-calculator-revised/ Pin It