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Whole30-Day23 (With Recipe)

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Tuesday 10/14/14

Today for dinner I made a recipe I saw floating around on Facebook by The Preppy Paleo (recipe below).  I even got an early start on it and managed to get dinner on the table at 5pm!!  Dinner is Whole30 Approved and Paleo Baby Approved!

Paleo Pesto, Chicken & Bacon “Spaghetti” Bake

Ingredients

  • 1 large spaghetti squash, cut in half lengthwise and seeds removed (mine was on the smaller side)
  • 6 slices nitrite-free bacon, cut into pieces
  • 1 lb. chicken, cut into chunks (I used closer to 2lbs, I wanted MORE protein)
  • salt & pepper
  • 1 cup pesto (below) (I only made one round of sauce from the recipe and it was plenty for my small squash)

Instructions

  1. Preheat oven to 400. Place squash cut side down on a foil-lined baking sheet. Bake for 30 minutes. Allow to cool.
  2. paleo spinach pesto:
    3 cups baby spinach
    3 tbs. raw walnuts or almonds
    3 tbs. olive oil
    2 small garlic cloves, minced
    2 tsp. nutritional yeast
    salt & pepper, to taste
    Combine all ingredients in a blender until smooth. Taste for seasoning.
  3. Heat a large skillet over medium heat. Add bacon and cook until beginning to crisp. Add chicken and season with salt and pepper. Cook until chicken is no longer pink. Drain excess fat and return meat to pan.
  4. Once spaghetti squash is cool enough to handle, pull inside into threads with a fork. Stir squash into meat in skillet. Mix in pesto. Sprinkle with cheese, if using.
  5. Return to oven and bake for 15-20 minutes or until the top is a bit crisp. Finish off under the broiler for 1-2 minutes if desired.

Day 23 DONE!  7 MORE TO GO!

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Whole30-Day 22 (With Recipes)

Posted on

Monday 10/13

Today I ACTUALLY remembered to take something out for dinner!  I took out 4 delicious pastured raised pork chops in the morning and searched all day for the perfect recipe!  I normally make Maple Chili Pork Chops by PaleOMG (recipe below) but since it has maple syrup in it (NOT Whole30 Approved) and leaving it out just ruin the recipe I decided to look around for something new.  But before I share my new recipe I want to share PaleOMG’s recipe 🙂  YOU MUST TRY IT!  Its sooo good!

 Maple Chili Pork Chops

Ingredients
  • 1 teaspoon ground red pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons butter (or other fat such as coconut oil, lard, etc.)
  • 2 bone-in, thinly sliced pork chops (about 0.5lbs each)
  • ¼ cup orange juice
  • 3 tablespoons maple syrup
  • 1 teaspoon apple cider vinegar
  • chopped green onions, to garnish (optional)
Instructions
  1. In a small bowl, mix together all the seasonings.
  2. Pat the pork chops dry. Generously sprinkle each side of each pork chop, pressing the seasonings into the pork chop.
  3. Place a large saute pan over high heat. Add butter to the pan to melt.
  4. Let the pan get very hot then add the pork chops to the pan. Sear on both sides for 2-3 minutes.
  5. After the pork chops have seared on both sides, turn heat down to low.
  6. Whisk together orange juice, maple syrup and apple cider vinegar. Pour the mixture into the pan around the pork chops. The mixture will begin to bubble then thicken. Cook the pork chops for another 6-8 minutes, flipping them once to help coat each side of the pork chop.
  7. Once the pork chop is cooked through, remove from heat. Plate chops then garnish with some of the leftover sauce from the pan and chopped green onions.

 

Now the recipe I found for my pork chops that IS Whole30 approved is Bacon Apple Smothered Pork Chops by Nom Nom Paleo (recipe below).  This recipe was super easy and tasted GREAT!

Bacon Apple Smothered Pork Chops

Ingredients

  • 3 slices thick cut bacon, cut into ¼ inch slices
  • 2 tablespoons arrowroot powder
  • 1½ cups bone broth or chicken stock
  • 1 teaspoon fish sauce
  • 5 (¾-inch-thick) bone-in pork chops (about 2 pounds total)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon ghee
  • 1 large yellow onion, thinly sliced
  • 1 apple, peeled, cored, and thinly sliced
  • 2 garlic cloves, minced
  • 2 fresh thyme sprigs

Instructions

  1. Start by rendering the bacon drippings by frying the bacon in a small saucepan over medium-low heat.
  2. Once the bacon bits are crisp, spoon them out…and set the bacon aside on a towel-lined dish.
  3. There should be about 2 tablespoons of bacon drippings left in the saucepan. Over medium-low heat, whisk the arrowroot powder into the drippings to form a smooth roux.  Keep whisking as you cook the roux until browned.
  4. Then, pour in the broth and fish sauce and stir until incorporated.  Increase the heat to medium-high, and bring the sauce to a boil.
  5. Cook until it’s thickened (around 3 minutes). Cover the saucepan and set it aside.
  6. Season the chops on both sides with salt and pepper.
  7. Heat 1 tablespoon of ghee in a large skillet over medium-high heat. When the pan is hot, add the chops and cook on each side for 1 minute or until golden-brown.
  8. Transfer the chops to a plate.
  9. Toss the onions and apple—along with a sprinkle of salt—into the empty skillet.
  10. Cook, stirring constantly, until the onions are browned on the edges (about 5 minutes). Be sure to scrape up as much of the browned porky bits on the bottom of the skillet.
  11. Add the minced garlic and sauté until fragrant (about 30 seconds).  Transfer the chops back into the skillet, and smother ’em with the cooked onions and apple.
  12. Pour the reserved sauce onto the chops…and add the thyme sprigs
  13. Bring the sauce to a boil over high heat. Then, reduce the heat to low, and cover the skillet. Simmer for 30 minutes…or until the pork chops are fork tender.
  14. Plate the chops, and top them with gravy and the reserved bacon bits.

This recipe was a hit with my husband and of course the Paleo Baby!  We even had left overs which re-heated beautifully!  I hope you enjoy these recipes as much as I did!

Day 22 done, ONLY 8 more to go!

 

 

Whole30-Day 16 (With Recipe)

Posted on

Tuesday 10/7/14

Once again the Paleo Baby slept through the night!  He woke up around 6am 🙂  It feels so good to get a good nights rest!  I hope this trend continues 🙂

For dinner I made Worlds Moistest Chicken by Jan’s Sushi Bar (recipe below).  This is always a winner!  Its sooo easy and literally takes 5 minutes to prep (that’s if you already have mayo made)  I also baked 2 small russet potatoes for us and paired it all together with a nice green salad!

Ingredients
  • 3 large split chicken breasts
  • salt and pepper
  • 1 cup mayonnaise, preferably homemade
  • 1/4 cup Sriracha hot sauce
Instructions
  1. Preheat oven to 350 F. In a small bowl, stir together the mayonnaise and Sriracha.
  2. Pat the chicken breasts dry with a paper towel and sprinkle lightly with salt and pepper. Spread the mayonnaise mixture evenly over each breast. Bake for 45 to 50 minutes, or until the chicken is golden and the juices run clear when pierced with a fork.
  3. Allow the chicken to rest for 5 minutes; cut each breast into thirds and serve.

If you have little ones you could probably leave the sriracha out for their pieces or even try making a “sweeter” type  “glaze”.  Maybe adding a little teriyaki flavored coconut aminos (a grain and gluten free substitute for soy sauce/teriyaki sauce.  In my opinion its WAY tastier) to the mayo!!

After dinner we all cuddled on to the couch and watched about 6 episodes of our new favorite show on Netflix…“Switched at Birth”   I’m officially addicted!  If you have never seen it PLEASE do!  It really is a great show and to its family friendly as well 🙂

Day 16 OVER…14 more to go!  I’m officially over the halfway MARK!!!

Breakfast Muffin and Cookie Recipe

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Whole30-Day 14 (With Links)

Posted on

Sunday 10/5/14

I woke early from a very sleepless night.  The Paleo Baby has started to work on breaking skin on his second molar.  This means ALL night nursing, even in bed with me!  I got up had a BIG cup of coffee and made some breakfast 🙂  I whipped up some eggs, finished off my homemade bacon and started to bake up some Paleo Baby (and for adults) breakfast muffins and cookies!  Click HERE for recipes 🙂

Around 12 I put the baby down and FINALLY sat down for a little creative time.  I started to work on a pair of crib shoes for him that I had cut out over a month ago.  After about 30 minutes the baby woke…..so much for that!  The rest of the day was spent chasing the baby all over the house.  He was in a VERY active mood and unfortunately it was not very warm to take him outside.  At around 5pm the in-laws Skyped with my husband and the baby and I finally got a second chance to finish at least one of the booties from pair!  I was so excited of my work, I proudly brought it out and showed everyone only to find that he had already outgrown the pattern!

photo(3)Well I guess that’s what I get for taking a month to find time to work on it!  Oh well, luckily I have plenty of this minky giraffe fabric to make him a size 12-18 month 🙂  Eventually my goal is to sell these on Etsy along with some other fun creations!  I also plan on having a blog to go along with my shop.  These things are probably years away, especially since right now I cant even seem to get a post up within 24 hrs of it happening LOL!!!  If any of you are the creative type and want your little ones to sport these ADORABLE and easy to make crib shoes, HERE is the pattern I used!

For dinner we had chicken sausages and sweet potato soup (recipe in week 1 menu).  I was ever so lucky to enjoy my dinner on the couch with a sleeping baby on my chest.  It was rather interesting trying to eat soup this way, but like many moms you  find a way to make it work 🙂

14 days down, 16 more to go 🙂

Whole 30-Day 12 (With Recipe)

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Friday 10/3/14

We got good news today that our renters received the Unemployment Claim that they thought they were not going to receive.  This also means (for the moment) that they do not want to break the lease and want to stay 🙂  It was sweet relief to me!

For dinner I made some Crispy Baked Hot Wings and a side salad.  Now I’m going to share a little secret with you…..I have the key to making CRISPY wings in the oven!!

Crispy Baked Chicken Wings

Ingredients

  • 3lbs of wings
  • 2 tbsp of baking powder
  • 1 tsp of salt

Instructions

  1. Set oven to 250
  2. Mix the baking powder and salt together
  3. Toss in the wings and coat them evenly
  4. Once they are all coated put them in the oven (move rack to the bottom of the oven) and bake for 30ish minutes.
  5. Up the temperature to 425 (raise the wings to the center of the oven) for another 45ish minutes.
  6. When they are all crispy and done take out the wings, toss in your sauce (I used Franks Original Hot Sauce)
  7. broil to really crisp them up!

Trust me!! You will thank me 🙂

After all  of us (I saved a few un-sauced for Paleo Baby)  polished off ALL 3 pounds of wings, we gave the baby a bath and put him down.  The hubby and I then watched some Hulu Plus and hit the sack early (about 9:30pm).

12 days down, 18 to GO!

Whole30-Week 2 Menu

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Week 1 is finally OVER!  Here is my tentative menu for Week 2!  Enjoy!

 

Monday 9/29/14

Dutch Oven Carnitas by Authentic Human (never got made on Saturday) over lettuce and tomatoes with green salsa

Tuesday 9/30/14

Tuna Stuffed Potatoes by  The Domesticated Man

Wednesday 10/1/14

World’s Moistest Chicken by Jan’s Sushi Bar with a side of sweet potato fries (recipe in Week 1)

Thursday 10/2/14

Bora Bora Fireballs by The Clothes Make the Girl with a green salad

Friday 10/3/14

Meatzas-Just google “Meatzas and you will find a TON of different recipes…My base will be by The Clothes Make the Girl and as far as toppings…I’ll see how I feel this day!

Saturday 10/4/14

Slow Cooker Beef Short Ribs by Holistically Engineered with roasted cauliflower mash

Sunday 10/5/14

Leftovers