Kelp Noodles

Here is another helpful option for Paleo eating, you can find them both at Eureka Natural Foods or Northcoast Co-Op and they run about $3.50 per package.  No cooking required, you eat them as is, just be sure to rinse them well first.  Great for salads or we love to eat them with the meat from PORK ASIAN LETTUCE WRAPS  (or sometimes I substitute chicken for the pork).  Instead of wrapping the meat we eat it in bowls with shredded cabbage, shredded carrots, Asian Pork and Kelp noodles, sometimes we top it with FAUX THAI PEANUT SAUCE.  

They are not soft like wheat noodles but have a crunch to them, providing a nice texture. 

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Spinach and Sausage Frittata

The other day I was trying to think up a new take on breakfast, eating fried or scrambled eggs everyday was getting old.  This is what I came up with a new version of Fritata, as always feel free to use this as a jumping off point and make modifications to make it your own.

SPINACH AND SAUSAGE FRITTATA

1 cup bacon ends, chopped

2 cups of raw uncooked homemade turkey sausage (recipe is found here)

4 cups chopped spinach

1/4 cups chopped fresh chives

1/4-1/2 tsp dried cilantro

1/4 tsp ground black pepper

1/8 tsp ground white pepper

10 eggs

1/4 cup coconut milk (full fat)

Chopped tomato

Fry your bacon ends until nice and crispy.  Remove from the pan and set aside, reserving the fat in the pan, add the ground turkey and cook until done.  Then add your chopped spinach and chives and cook until the spinach is well wilted.  Crack your eggs into a large bowl, add the milk and spices and beat with a wire whip until blended well.  Add the bacon to the meat mixture and pour the egg mixture over it.  Sprinkle with chopped tomato.  Cook over low-med heat for a couple of minutes and then place in the oven and and broil for a couple more minutes until done (watch closely).

 Turkey Sausage and veggies ready to go.

 Ready to go in the oven.

 All done and ready to be served.

 Mmmmm....yummy!

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Guest Recipes from Susan!

Happy Birthday Susan!!

Susan, has emailed me a couple of her favorite recipes and I have been saving them for today!  

I thought her Birthday would be the perfect day to share them with you all!

Susan's Heirloom Tomato Salad

Another quick yum yummy recipe. 

My own.. sorta made it up because I LOVE heirloom tomatoes.

3-4 heirloom tomatoes ( try for 4 different colors too)
Half red onion
fresh basil leaves ( small hand full)
olive oil
sea salt ( the really course pink seas salt is wonderful , Co-Op bulk section little goes a long way super nutritious too)
very course ground black or multi colored pepper corns ( I have a mill)
then you can go one of two ways.. you can use a dash of Cabernet, or balsamic vinegar...
optional - feta.. I use just a dash of feta it just adds the right amount of flavor variety to it all.

Slice tomatoes 1/4 inch thick.. lay in a pie place or flat pan.. , slice red onion in very thin rounds , tear basil in med sized pieces, arrange over tomato slices. drizzle with olive oil liberally, top with salt, pepper, and balsamic/wine.. and of course feta if you want. I sort of toss it all after I have it put together, then straighten it out to make it look pretty, and allow it to sit out while you make rest of your dinner.. it is very delicious. 

Note * I didn't have heirloom tomatoes, but had  a bunch of homegrown tomatoes, so I used those for the pictures, I also did not have the coarse ground pepper, but I think you all get the idea :-)

Her second recipe is for a making a mocha, you can use either decaf or regular, depending on your preference.  The first recipe is Susan's and the second is my adapted version of her idea.

Susan's Mocha Yuminess!

So for the Mocha Java people out there. I took a whole can of coconut milk, added 2 heaping tbsp of raw unsweetened cocoa powder and 2 packets of Stevia and blended it. Then poured into a jar and put it in the fridge .. basically chocolate mousse right? Well, instead of eating it like a desert, I make my decaf coffee in the morning in my french press then stir in a heaping spoonful of my chocolate mousse. instant mocha. It's like a rich dark chocolate Mocha add as little or much as you need. 

Chocolate mouse ready to put in your coffee.

 So...my variation on it is this, I melted 1 whole Lindt dark chocolate bar with coconut milk, combined it well, then chilled into mouse and added by the spoonful to  coffee.  Same idea just without the Stevia.  Or maybe substitute a little maple syrup for the stevia in her recipe.
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Paleo Deviled Eggs

 Today my 4 year old and I whipped up a batch of fresh homemade Paleo Mayonnaise to use in our deviled eggs.  There are so many different variations on deviled eggs, from gourmet to traditional, and many of them sound delicious!  My family usually prefers the traditional take on deviled eggs so we stuck to a simple recipe.  Feel free to substitute the above Paleo mayonaise recipe in your favorite deviled egg recipe.  Here is what we did today.

Deviled Eggs

6 hard boiled eggs

1/4 cup homemade mayonnaise

1 tsp prepared yellow mustard

1/2 tsp salt 

dash of pepper

Peel your eggs and slice in half lengthwise, then scoop or dump the yolks out into a small bowl.  Add your other ingredients to the bowl and mash well with a fork, this was my 4 year old's favorite part!  Then scoop out the egg mixture and fill a small Ziploc bag, squeeze out the air and zip the bag shut and cut off the very bottom corner or tip of the bag.  Then squeeze the contents to fill each egg.  My little helper really enjoyed that part too!  Sprinkle with a dash of paprika (we used smoked paprika for a different twist today).  Serve and enjoy!

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Chicken and Vegetable "lo mein" and a cookbook review!

I just received  a copy of  The Food Lovers Primal Palate Cookbook, titled MAKE IT PALEO by Bill Staley and Hayley Mason.  All I can say is it is awesome and you are going to want a copy for sure!  Tonight I made their Chicken and Vegetable "lo mein", a slightly modified version because I had to triple the recipe to feed my crew, and I subbed sugar snap peas for the mushrooms.  We all loved this dinner, and it will for sure become one of our go to dinners.  I love that it is so tasty and yet chocked full of good veggies!  You can find their recipe in their new book which you can buy on Amazon or it is also on their website here. 

This recipe is definitely worth trying!  

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Quick and Easy Meatball Soup

We were having a rather chilly day the other day and something warm sounded good.  Meatballs came to mind and I also had soup on the brain, so why not combine the two and make Meatball soup?!  Here is the recipe for the soup I created and we all enjoyed that day. As always please take liberty to change what you need to make it more to your liking or to what you may have in your fridge.  This is just an idea to inspire you, enjoy!

QUICK AND EASY MEATBALL SOUP

For the Meatballs:

2 pounds grassfed ground beef

2 tsp. dried basil

1/2 tsp ground pepper

1 tsp sea salt

1/2 tsp dried oregano

2 eggs

1/2 cup blanched almond meal

Add all ingredients to a large bowl and mix well with your hands.  Then roll  into small meatballs, mine were a bit larger than I will make them next time, but it's really just a matter of what you prefer.  Set them off to the side, wash your hands and then assemble all your soup ingredients.

Soup:

6 cups beef broth

1 can Italian style diced tomatoes (not stewed, they generally contain corn syrup)

3/4 cup chopped yellow onion

1/2 pound fresh spinach, chopped (or several large handfuls)

6 stalks of celery, chopped

2 cups of chopped carrots

1 cup zucchini, chopped

2 cups yellow summer squash, chopped

3 cloves of garlic, diced

1/2 cup chopped fresh basil

2 tsp chopped fresh organo

1/4 cup parsley

Sea salt and Pepper to taste

Combine all of the soup ingredients and bring to a boil, then add the desired amount of meatballs ( I ended up adding all of them in the end).  Reduce heat and simmer for 20-30 minutes or until your meatballs are nicely done and your veggies are done.  Quick, Easy and Tasty! Pin It

"Pizza" Paleo Style...and Yummy!

This recipe was inspired and adapted from a recipe in the book Everyday Paleo by Sarah Fragoso, Everyday Paleo Pizza.  I have made some modifications to her recipe to meet our personal preferences, if you would like to try her original recipe please reference her book (page 84).  You may buy a copy of her book here.

PALEO PIZZA

That said here is my take on her recipe:

CRUST INGREDIENTS:

2 cups blanched almond meal

2 large eggs

3 TBSP olive oil

1/4 tsp baking soda

1 tsp garlic powder or granules

3/4-1 tsp dried basil

1/4 tsp dried oregano

Preheat your oven to 375 degrees. Lightly grease a cookie sheet with olive oil and set aside. In a medium mixing bowl combine all the ingredients until well combined, then using your hands form the dough into a ball.   Place the ball of dough in the middle of your cookie sheet, then using your hands flatten and pat the dough out into a circle, making the dough as thin as possible.  It should be about one foot across.  Bake just the crust for 20 minutes.  

While the crust is baking is a good time to prepare your toppings.  I used leftover spaghetti meat, grass fed ground beef with Kirkland Signature Marinara sauce.  But you can use whatever you like, sausage, chicken, ground turkey etc.    The first time I made it I used the leftover meat/sauce from spaghetti, topped with some chopped yellow summer squash and some chopped fresh tomatoes.  The second time I made it we topped it with the same meat, but used some olives, chopped sweet onion, and some chopped fresh basil too.  Use your imagination or what you have around, the crust is really just a base and a yummy one it is!  The crust will give you a thin crunchy, tasty crust to build off of.  Even the quantities of ingredients for your toppings can be adjusted to your preference, this is really your recipe.  Have fun!

Topping suggestions:

1 pound or more of ground sausage, ground beef, ground turkey, chicken etc.

1 cup yellow squash, diced

1 TBSP chopped fresh basil (or more)

1/2 cup chopped tomatoes

1/3 cup chopped Lindsey Natural olives
1/4 cup chopped sweet onion or red onion

Jar of marinara sauce, you won't need it all so a partial jar would work too. (Be sure it's gluten free, and free of unwanted additives or added sugar)

You may do as I did and premix the sauce and meat (which is my preference) or spread the desired amount of sauce on the crust and top with your toppings.  Once you have your "pizza" assembled place it back in the oven and bake for about 30 minutes.  Enjoy!  

I don't think of it as Pizza per say, but a yummy Italian style dish, everyone including my skeptical big kids loved it and request it!  It was a nice alternative to the Paleo meals we have been eating lately, lot's of grilled meat and veggies.  Like I said earlier, use your imagination as far as the toppings go, get creative and enjoy!

Crust baked and topped with meat and sauce combo. 

All the toppings on and ready to bake (this was my 2nd pizza version).

Baked and ready to eat.  Mmmm, yummy!

This is what my first version looked like after it was baked and ready to eat. 

Both versions were supper tasty!

One delectable slice of Paleo Pizza, Yum!

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