Wednesday, April 24, 2013

Attention Coffee Lovers!

Yes, I was raised just outside of Seattle, so I guess that means I grew up on coffee. There are hundreds of coffee shops within a square mile here, all brewing that delicious black bit of heaven. Wondering how you can turn your coffee into a healthy drink? Check out this post for a list of 8 simple strategies. Get out your favorite mug and enjoy!

Monday, April 15, 2013

Fresh Carrot Muffins

I love a good carrot cake. On a special occasion, I will sit down and enjoy the little slice of heaven. Since I can't have them everyday, these little muffins are a great Paleo substitute. I love them because they have very little added sugar. They are simple to make and super moist. You could add some other dried fruit, like pineapple, or cranberries, but the recipe I posted just includes the raisins.
Fresh Carrot Muffins
1 c almond butter
1/2 can full fat coconut milk
2 eggs
1 tsp baking powder
1 tsp baking soda
zest of 1 orange
1/2 c raisins
3 carrots, shredded
1 tblsp vanilla
2 tblsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp cloves
pinch of sea salt
Pre-Heat oven to 350 degrees.
In a bowl mix all the ingredients together. Scoop into a greased muffin tin and bake for 20-22 min. Let cool in pan before removing. Enjoy! 

Friday, April 12, 2013

Cauliflower Rice Tip

Before I came across this tip, I found that my cauliflower rice would end up a bit mushy at times. I just chalked it up to the fact that I was trying to make a vegetable into a "rice". Then I found this prepping tip and discovered that my "rice" doesn't have to be that way! Sweetness!
The next time you are prepping your cauliflower by chopping it up in your food processor, take an extra min to put the chopped "rice" in a microwave safe bowl and nuke it for three minutes. This will help to remove some of the moisture and make it more rice-like. Viola! Simple and helpful. Enjoy!
*Click on this picture for a great recipe for simple fried rice from Nom Nom Paleo. She doesn't nuke it first, but try it out for yourself and see what works for you. I still find that I need that extra step.

Wednesday, April 10, 2013

What is the Deal With Gluten Anyway?

Have you forgotten, or maybe never understood, the problem with gluten? Check out this simple and clear explanation by the Primal Docs. It is a good reminder to all of us of the reality that goes on when we eat any gluten product. Enjoy!

Monday, April 8, 2013

Fresh Mushroom and Beef Crockpot Stew

I have another stew that I have posted, but I found two recipes that looked delicious, so I combined them and viola- a new delicious crockpot recipe. The most important thing is to put the veggies that you don't want mushy on top of everything! This kept my sweet potatoes and carrots from turning into baby food.

Fresh Mushroom and Beef Crockpot Stew
2 lbs beef stew meat
1 package mushrooms, sliced in 1/2
1 sweet potato cubed
1 cup carrots chopped into inch sections
1 cup celery chopped
4 garlic cloves minced
1 cup pearl onions (place in boiling water for 3 min and then cut off ends and peel)
1 cup beef broth
1 28oz can crushed tomatoes
1/3 cup balsamic vinegar
1 bay leaf
1 tblsp dried rosemary
1 tsp dried sage
1 tsp dried parsley
1 tsp salt (more or less to taste)

Place mushrooms, garlic, onions and celery on the bottom of your crockpot.

Next, add meat and on top of that place carrots and sweet potatoes.

Pour all the other ingredients and spices over everything. Put lid on crockpot and cook on low for 6-8 hours.


Monday, April 1, 2013

Fresh Chicken Fried Rice

I took this recipe from my new FAVORITE cookbook: WellFed. I changed up the ingredients a bit, (originally BBQ pork fried rice) but the final result is amazing! Even your non-paleo lovin' friends will like it, and ask for more. And even if they don't  you will be happy to send them to the Chinese restaurant down to the road, and keep the leftovers for yourself (if you have any).
Fresh Chicken Fried Rice
1 large head fresh cauliflower
2 eggs
2 tsp plus 2 tbsp coconut aminos
coconut oil
1/2 onion diced
1 cup broccoli florets cut into 1/2 inch pieces
2-3 carrots sliced into discs
3-4 stocks of celery sliced
4-6 cooked chicken thighs (or more depending on your preference)
Rinse the cauliflower and break into florets, removing the stems. Place florets into a food processor and pulse until the cauliflower looks like rice. (It works better in smaller batches so you don't clog your food processor) Place rice in a microwave save bowl and nuke for 2 min. This helps keep the rice from being mushy.
Add 2 eggs and 2 tsp coconut aminos in a bowl and mix. Heat 1 tsp coconut oil over medium-high heat. Add eggs and stir until cooked thoroughly. Remove eggs and save for later.
In same pan add 1 tsp coconut oil and cook onions on medium-high heat until translucent. (Disclaimer- I like my veggies lightly cooked with the crunch still in them, if you don't, you may way to steam them for a few min before this step) Add broccoli, carrots and celery (or any other veggies you prefer) and saute for about 3 min, or until their color changes slightly and they are slightly softened. (Depending on how many veggies you have here, you may need to add more coconut oil so you don't burn them- use your discretion) Add another 1 tbsp coconut oil and increase heat to high. Add ALL ingredients, eggs, rice, meat, and 2 tbsp coconut aminos to your pan and stir for about 3 min, or until it is heated throughout. Remove from heat, plate and enjoy!
Optional topping ingredients: toasted sesame seeds, chopped fresh cilantro, lime juice, or chopped scallions.