tag:blogger.com,1999:blog-85713833520355821812024-03-13T10:19:16.257-07:00Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.comBlogger169125tag:blogger.com,1999:blog-8571383352035582181.post-6128689156514326062013-06-27T09:48:00.000-07:002013-06-27T09:48:00.110-07:00You can never have too much bacon I think we all know how much my family loves the bacon and this month we have tried to find different ideas in using, so far so good. Early we did the bacon muffins and those are now a common staple in our breakfast routine. This recipe I think would be better with apples but still very tasty and the kids love it!<br />
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This one is quick and easy, and it's bacon so of course its good!<br />
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INGREDIENTS:<br />
1 package uncured bacon (Pilgrams has a good brand that is thick and tasty and super one carries the white<br />
label uncured as well)<br />
6 boneless chicken thighs<br />
2 sliced peaches (I think this recipe would have been better with apples or pears, give it a try)<br />
diced fresh cilantro<br />
salt and pepper to taste<br />
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DIRECTIONS:<br />
place a pinch of clintro and a slice of fruit in the center of the boneless chicken thigh. Roll it up, wrap with a whole slice of bacon and stab through with a toothpick to hold it together.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfLelyCoJqJz9W9iRqbazth9kBRPIj4VrHNv1cos_-7scwrgpTBs3ZzM8EL38d9bDRW4pfaO3jKFDu27B8vfbIIlTtZJ7c_VUpg47Ekx7XJq4xhlkQQ0Xs0xLTL1gPfpR_Flkos6sDmo/s1600/raw+chicken+wrap.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfLelyCoJqJz9W9iRqbazth9kBRPIj4VrHNv1cos_-7scwrgpTBs3ZzM8EL38d9bDRW4pfaO3jKFDu27B8vfbIIlTtZJ7c_VUpg47Ekx7XJq4xhlkQQ0Xs0xLTL1gPfpR_Flkos6sDmo/s320/raw+chicken+wrap.JPG" width="240" /></a></div>
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Place all the wraps on a baking dish that is lightly grease, bake on 375 degrees for about 30 min or until the chicken juices run clear</div>
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We served it with our all time favorite potato salad. The kids liked them but we all agreed the apples or pears would give it a better overall flavor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_vTDiyEJcL8p868sxUM1iigBLmlaVVtfQbpxOplUlRe5gUEqxwW3csG7VjmSBZM1n9ACan5MvIOxVXEvZvsbwG2KwQicWXVITWbpBTKveAeSG4Rg22bQPjEZUyeka2cRGBNV2jqfVfg/s1600/bacon+wrap+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_vTDiyEJcL8p868sxUM1iigBLmlaVVtfQbpxOplUlRe5gUEqxwW3csG7VjmSBZM1n9ACan5MvIOxVXEvZvsbwG2KwQicWXVITWbpBTKveAeSG4Rg22bQPjEZUyeka2cRGBNV2jqfVfg/s320/bacon+wrap+chicken.JPG" width="320" /></a></div>
<br />Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-14413324414519216342013-06-20T10:18:00.000-07:002013-06-20T10:18:00.582-07:00Morning Hash<div class="separator" style="clear: both; text-align: center;">
This is another morning winner at our house and with the basics of this one you can add anything and make it a new meal every morning.</div>
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INGREDIENTS:</div>
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3 yam and/or sweet potatoes</div>
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your choice of vegys (broccoli, asparagus, spinach, onions, peppers, mushrooms, the list is endless)</div>
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2 apples diced</div>
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small dash of olive oil for the pan</div>
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meat of your choice (bacon, sausage, hamburger, again endless list here)</div>
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DIRECTIONS:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUjdwTYG7DOIKHrCz_PVu0zoI6VYtVZW8cHuORsRbdVNHKXloQdF60Htwok0N3KbQpEndJBOmXbbUzkn27FQc2ysvQzBDYDsTsiR-o6ZwZLoRSXhmGWczP2-0uqblBddUsx2vBRGZ8NE/s1600/cut+up+hash.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUjdwTYG7DOIKHrCz_PVu0zoI6VYtVZW8cHuORsRbdVNHKXloQdF60Htwok0N3KbQpEndJBOmXbbUzkn27FQc2ysvQzBDYDsTsiR-o6ZwZLoRSXhmGWczP2-0uqblBddUsx2vBRGZ8NE/s320/cut+up+hash.JPG" width="320" /></a></div>
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Prepare all the ingredients by dicing or cubing. heat oil, cook meat 1st. Add the vegys from hardest to softest (since the hard items need to cook longer, and serve warm. Easy, quick and filling what could be a better breakfast.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqyLhnGBHNIJYqblNtgTze9AjOSbH8mt1jC7Nj9wQ-moVmCHn-gX3iL86Du4yRMZv_oLrkl01miBP1EfI95z0r2YDDh56I4VdTBS-XlOucYaLeQ01fbwIAlxJpCi70OIFZHY9ekhtwn4/s1600/cooking+hash.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqyLhnGBHNIJYqblNtgTze9AjOSbH8mt1jC7Nj9wQ-moVmCHn-gX3iL86Du4yRMZv_oLrkl01miBP1EfI95z0r2YDDh56I4VdTBS-XlOucYaLeQ01fbwIAlxJpCi70OIFZHY9ekhtwn4/s320/cooking+hash.JPG" width="320" /></a></div>
<br />Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-75184656863949821172013-06-13T10:12:00.000-07:002013-06-13T10:12:00.209-07:00BROWNIES!<div class="separator" style="clear: both; text-align: center;">
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This recipe is similar to the chocolate zucchini bread that was posted awhile ago, although I think this one is more chocolatey and has a better texture. This one would also be great with a little less zucchini for that true brownie flavor. I have also used a new sweetener and please remember like all added sweeteners we are moving our insulin respond outside of that good middle ground and slightly defeating the purpose of a true paleo. But as will everything life is best with moderation, so it's not going to kill us if it's every once in awhile.</div>
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INGREDIENTS:</div>
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1/2 C applesauce</div>
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2 small bananas mashed</div>
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1/2 C raw coconut sugar</div>
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2 tsp vanilla</div>
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1/2 C cocoa powder</div>
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1 1/2 tsp baking soda</div>
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2 C shredded zucchini</div>
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1 3/4 C flour (I used 1/2 almond and 1/2 coconut)</div>
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1/2 C walnuts </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibr2Q_He5EywtMvbCLV-oNJUhteIYVzDzQlCCgvD89jQQFvr5gbx9YawGDTbD4lZlu_7ZeJfNQOIABDrLUZzryI4LzcmWvWKUCFSt0HfoKXZTwhmAmG_Jm0Ws0S9cRw6FbF0ZIpaw-LD4/s1600/brownie+mix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibr2Q_He5EywtMvbCLV-oNJUhteIYVzDzQlCCgvD89jQQFvr5gbx9YawGDTbD4lZlu_7ZeJfNQOIABDrLUZzryI4LzcmWvWKUCFSt0HfoKXZTwhmAmG_Jm0Ws0S9cRw6FbF0ZIpaw-LD4/s320/brownie+mix.JPG" width="240" /></a></div>
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Preheat oven 350 degrees, grease and flour pan. Mix applesauce, bananas and sugar. add cocoa and vanilla. Add everything and mix well. Pour into pan and bake until toothpick comes out clean. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTiyqSaDOAAPN8PWeFPTQ_h3Q8CoS-0CYLyd7em9U0OM_G9ebl4GQq9li-w4eznopDU6sge2dTnnuFMkSzLrDY_-70gvXzuN6xIiPyE0-99E-fpS6MrKdh9wpROwn4QKWtdvLzixXbkTk/s1600/brownies+done.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTiyqSaDOAAPN8PWeFPTQ_h3Q8CoS-0CYLyd7em9U0OM_G9ebl4GQq9li-w4eznopDU6sge2dTnnuFMkSzLrDY_-70gvXzuN6xIiPyE0-99E-fpS6MrKdh9wpROwn4QKWtdvLzixXbkTk/s320/brownies+done.JPG" width="320" /></a></div>
<br />Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-69227789775726509082013-06-06T09:19:00.000-07:002013-06-06T09:19:00.029-07:00Bacon MMMMMMuffins<div class="separator" style="clear: both; text-align: center;">
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I have found the perfect breakfast for my family and possibly for yours! So who doesn't love bacon, um nobody right, this is the only egg recipe Katie will eat thanks to bacon. MMMMMM<br />
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INGREDIENTS:<br />
1 package (uncured) bacon<br />
6-7 eggs<br />
any vegy of your choice diced (We used spinach, mushrooms, peppers, onions, and asparagus)<br />
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DIRECTIONS:<br />
Beat the eggs and add the diced vegys. We made a few different varieties of mixed vegys and even added some with a little clean sausage which turned out great!)<br />
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Cut your bacon strips in half. Lay one strip across the bottom of the muffin tin cup and around to one side. Use the other half to wrap around the rest of the cup lining to make a homemade muffin shell. Pour your egg mixture into each cup filling about 3/4 full. The eggs don't expand much when they cook but the bacon will curl around the top making a crisp outer shell, if you leave some of it exposed.<br />
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Put in the oven and bake at 350 degrees for about 10 min or until a toothpick comes out clean. Remove the muffins from the tin when it's still warm and serve. Hallelujah bacon muffins!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAZk4GkSvkXeSdoqVN4ljhOr9K1Biz3BGNsqaqwFYcg4FY2ta8h2knD6VG_6ZcDEpe-yQHTSvcr470Wdv_i52e2htgbfPh1ADAU5pC1uKY1ZXKMwJ8A1Pwbe10EWiESvYHvdqLwPaCvQ/s1600/done+egg+muffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAZk4GkSvkXeSdoqVN4ljhOr9K1Biz3BGNsqaqwFYcg4FY2ta8h2knD6VG_6ZcDEpe-yQHTSvcr470Wdv_i52e2htgbfPh1ADAU5pC1uKY1ZXKMwJ8A1Pwbe10EWiESvYHvdqLwPaCvQ/s320/done+egg+muffins.JPG" width="320" /></a></div>
<br />Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-60820437128480443012013-05-30T09:11:00.003-07:002013-05-30T09:11:32.286-07:00Balsamic ChickenI love crockpot options expecially with our busy schedule. It so nice to come home after a hectic day to a hot ready made meal. This one actually turned out better as leftovers the next day, the flavors were really evident after being refriderated and reheated.<br />
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INGREDIENTS:<br />
1-2 garlic cloves diced<br />
1 tsp basil<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
sliced onion<br />
1 tbsn olive oil<br />
1/2 C balsamic vinegar<br />
package of chicken thighs<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5D9rYt0B_AJVG5NRW7mxaT_95B57Xwm7KM1sOJfI_fgNEhta1WTdEsRuYGRrnQJvFJoC0i_UddBzcqbEUbA9mQi-0wf1kuQPi3xHBGclNQKAz8tKGiHyXTO3IifJzvbix8Esd8Qv47A8/s1600/balsalmic+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5D9rYt0B_AJVG5NRW7mxaT_95B57Xwm7KM1sOJfI_fgNEhta1WTdEsRuYGRrnQJvFJoC0i_UddBzcqbEUbA9mQi-0wf1kuQPi3xHBGclNQKAz8tKGiHyXTO3IifJzvbix8Esd8Qv47A8/s320/balsalmic+chicken.JPG" width="240" /></a></div>
DIRECTIONS:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33vux1xtPjAzTlcIyzRVwwjW-zIfOEzbJJAOfeJDd8AqIcEIH8D6AgXceVsG0FWfSj9AU9Tve1lh2QQGgBWtxi1wpndshvPB7xMc3sOIw4mKv8Ajj0dzXFeump2-HHh_X7xBioboMLXs/s1600/done+balsalmic+vinegar.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33vux1xtPjAzTlcIyzRVwwjW-zIfOEzbJJAOfeJDd8AqIcEIH8D6AgXceVsG0FWfSj9AU9Tve1lh2QQGgBWtxi1wpndshvPB7xMc3sOIw4mKv8Ajj0dzXFeump2-HHh_X7xBioboMLXs/s320/done+balsalmic+vinegar.JPG" width="320" /></a>Put olive oil and onions in the bottom of the crockpot. Put the chicken on top and cover with the vinegar. Cook on high for about 6 hrs.<br />
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<br />Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-28927050765469856202013-05-02T11:20:00.001-07:002013-05-02T11:20:22.000-07:00Paleo Porridge<div class="separator" style="clear: both; text-align: center;">
We used to be big cream of wheat fans and sometimes on those cold winter morings, you know like the ones we have in the middle of April, I miss a hot bowl of cereal. While I was cruising the net looking for ideas I came across this gem. thanks to Paleo Spirit for this starter. I didn't use all of the ingredients and we really liked the consistency and flavor. Although the kids have asked for a little less banana taste, we're trying 1/2 dates next time. We also halved the recipe and it worked out perfect for 2 bowls.</div>
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INGREDIENTS:</div>
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2 ripe bananas mashed</div>
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2 C coconut milk (we used the carton kind but the true canned kind would be so much better flavor and consistency)</div>
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3/4 C almond meal (the original recipe also asks for 1/4 C flax meal)</div>
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1 tsp cinnamon</div>
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1/2 tsp ginger (we omitted)</div>
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1/8 cloves (we substituted with nutmeg)</div>
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1/8 salt (we omitted)</div>
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honey (just a dash although its not needed its pretty sweet from the bananas)</div>
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berries for topper, or raisins, or coconut flakes, really the options are endless.</div>
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Add all ingredients in to a saucepan, cook on med low until it thickens, (about 5-10 min) stirring often to make sure the bottom doesn't burn. Spoon into bowls top with your choice and yum. </div>
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<br />Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-21230146906448693512013-04-09T09:45:00.002-07:002013-04-09T09:45:35.101-07:00Crepes!!!<span style="font-family: Georgia, Times New Roman, serif;">Crepes are a family tradition for birthday breakfast in our house and it was always expected that we would have to do un-clean. I have found this wonderful blog "against all grains" this women is amazing!!! check her out here <a href="http://www.againstallgrain.com/2013/01/26/crepes-grainfree-paleo/">http://www.againstallgrain.com</a>, she has everything and anything you would ever want to know about cooking clean. She has provided us with an amazing alternative to clean crepes. They taste a little more egg-y then un-clean crepes but with fruit and the coconut whipped cream (below) they're amazing in their own right. Even my nieces and nephew liked them. My nephew, who calls our food "that weird stuff", even had 3rds. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">I have altered the recipe just slightly, I like the flavor of vanilla in my breakfast "breads", but other than that this is all from against the grain blog.</span><br />
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<span style="background-color: #f6b26b;">INGREDIENTS: </span><br />
<span style="background-color: #fce5cd;">For the Crepes</span><br />
<span style="background-color: white;">6 eggs </span><br />
<span style="background-color: white;">1 cup almond milk</span><br />
<span style="background-color: white;">3 tbln coconut flour, sifted</span><br />
<span style="background-color: white;">2 tsp coconut oil, melted</span><br />
<span style="background-color: white;">1 tsp arrowroot</span><br />
<span style="background-color: white;">1/4 tsp salt</span><br />
<span style="background-color: white;">1/4 tsp vanilla</span><br />
<span style="background-color: white;">coconut oil for the pan</span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: #fce5cd;">For the filling:</span><br />
<span style="background-color: white;">frozen strawberries and blueberries</span><br />
<span style="background-color: white;">1 fresh sliced banana</span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: #fce5cd;">For the whipped cream</span><span style="background-color: #f9cb9c;">:</span><br />
1 can whole coconut milk<br />
honey (optional)<br />
vanilla (optional)<br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">DIRECTIONS:</span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">Whisk all ingredients until completely blended, let sit about 10 minutes for the flour to absorb the liquid. I continued to whisk the batter before I poured it into the frying pan to keep it well blended and avoid clumps. </span><br />
<span style="background-color: white;">heat a flat skillet on med, lightly cover in coconut oil to grease the pan. Pour the batter slowly onto the pan. the batter is very runny, but if you want to spread it out you can, just very carefully and slowly move the pan around by the handle. I found you don't really need to spread it out, the batter will spread mostly by itself, plus it will keep its pretty round shape if you just let it be. Let the crepe cook until the sides are slightly brown and the top is no longer runny, carefully flip the crepe, lightly brown the other side and remove to a plate to cool. this recipe makes about 8+ crepes. </span><br />
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We used frozen blueberries and strawberries and sliced fresh bananas for our filling along with a coconut whipped cream (again from "against the grain" blog). Take a few scoops of each of the frozen berries and put inside a pot and turn on med. I added a small spoon of honey, but it's really not necessary if you don't want it. I let that boil and melt until we had a running hot syrup, than I set aside to cool. </div>
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Whipped cream: Put the cans contents in the fridge overnight. Carefully remove the top layer of the coconut milk (all the yummy fat looking topping) and put in a bowl, whip with a hand blender until peaks form add a small amount of honey and vanilla if you want. </div>
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After all your ingredients are made and the crepes are slightly cooled (they will rip easier if they are warm) place a crepe flat on the plate put your fruit filling inside, roll, cover with a dollop of fruit and whipped cream and enjoy! Yummy!!!!<br />
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<br />Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-5746342621187099092013-03-29T10:46:00.000-07:002013-03-29T10:46:00.223-07:00Citrus Cod<div class="separator" style="clear: both; text-align: center;">
I don't put enough fish recipes on the blog and it really should be an essentail part of our nutrition as Paleo eaters for those needed Omega 3's. For us, fish is hard, we have some picky eaters. This one work out pretty well for us.</div>
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<span style="background-color: orange;">INGREDIENTS:</span></div>
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<span style="background-color: #fce5cd;">For the fish:</span></div>
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2 lbs Artic Cod Fillets</div>
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1 lime</div>
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1 lemon</div>
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1 sweet onion</div>
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3 tbns olive oil</div>
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2 tbsn crushed garlic</div>
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salt and pepper</div>
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<span style="background-color: #fce5cd;">For the salsa:</span></div>
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<span style="background-color: white;">1 ripe mango cubed</span></div>
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1 C. pineapple (canned or fresh)</div>
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2 tbsn. lime juice </div>
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2 tbsn. orange juice</div>
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4 tsp jalepeno diced</div>
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sweet onion diced</div>
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1 bell pepper sliced</div>
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parlsey</div>
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black pepper</div>
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celantro</div>
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Scrub the outside of the lime and lemon to remove the dirt and waxy coating. Slice a few piece of the lime off and set the rest aside (for the salsa). Slice the onion and the lemon as well and place all slices on the bottom of a baking pan as the base for the fish. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhosKb2rppdB6YRwgXsiSISDK_WxpG648Z1kPMn4nWVTpOFNUIst8PAk-XLMHWa38ImwAdsa_ziiVKtUoXoap7VA423FzIFyAQcR290CO9F7VKD4N9ALbesZOM9EoZXWfP2eRAmakSnkEI/s1600/pan+for+cod.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhosKb2rppdB6YRwgXsiSISDK_WxpG648Z1kPMn4nWVTpOFNUIst8PAk-XLMHWa38ImwAdsa_ziiVKtUoXoap7VA423FzIFyAQcR290CO9F7VKD4N9ALbesZOM9EoZXWfP2eRAmakSnkEI/s320/pan+for+cod.JPG" width="320" /></a></div>
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Rinse and pat dry the filets, and lay them flat on top of the slices of lemon, lime and onion. Mix the olive oil, garlic, some lemon juice and salt and pepper in a bowl and with a brush or spoon lightly coat the top layer of the fish. Put in the oven at 350 degrees until the fish is easy to flake.<br />
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Meanwhile you can make your salsa, quick and easy just put everything in a bowl and mix.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmpo2eLxB9Ts6k6kN3qUdA68nKfSEL2SHzhDrObdTkalSrRjV_23B-QBhXlEqpIPlJcBayi8siTIziNKqWE-opI3wbIlYvQ6EHpUKpBqX42y0yIGCaek3sDREcqlj3hkCJsnzskpUABs/s1600/mango+salsa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmpo2eLxB9Ts6k6kN3qUdA68nKfSEL2SHzhDrObdTkalSrRjV_23B-QBhXlEqpIPlJcBayi8siTIziNKqWE-opI3wbIlYvQ6EHpUKpBqX42y0yIGCaek3sDREcqlj3hkCJsnzskpUABs/s320/mango+salsa.JPG" width="320" /></a></div>
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And Ta Da!!! Citrus Cod. (The side dish is the sauteed brussel sprouts just a few posts back)!!<br />
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<br />Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-41584688178509478032013-03-22T18:47:00.000-07:002013-03-22T18:47:00.076-07:00Lime based coleslaw<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">This is a great recipe for a traveling day, a picnic and I can't wait to pack it with us to the dock this summer. It's quick, easy, and the longer it sits in the the tupperware the better it gets.</span></div>
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<span style="font-size: large;">INGREDIENTS:</span></div>
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<span style="font-size: large;">3+ carrots, shredded</span></div>
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<span style="font-size: large;">1/2 head cabbage, shredded (would be good with green and purple)</span></div>
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<span style="font-size: large;">1/2 sweet onion, shredded</span></div>
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<span style="font-size: large;">cilantro (to taste)</span></div>
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<span style="font-size: large;"></span> </div>
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<span style="font-size: large;">Marinade:</span></div>
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<span style="font-size: large;">1/3 C lime</span></div>
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<span style="font-size: large;">1/2 tsp cumin</span></div>
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<span style="font-size: large;">2 garlic cloves diced</span></div>
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<span style="font-size: large;">1/2 C olive oil</span></div>
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<span style="font-size: large;">1 tsp honey</span></div>
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<span style="font-size: large;"></span> </div>
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<span style="font-size: large;">Mix all the ingredients for your marinade, add all your shredded vegys, add them together and TADA!! Great with any meal and full of tones of vitamins and nutrients!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5IrUpQzBN5Qt6dXXfoeRbvXcxFEGNMm0jgNyW2yH-r8cz13tO2m0I48kOlMJGYhYb1nqYLfupRWHd8k9vxao3KBjv9jXDNKiVYtaMYxkK3caw6aR7UdHsFT6MuO5n5jkCk06ctw7zWU/s1600/coleslaw.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5IrUpQzBN5Qt6dXXfoeRbvXcxFEGNMm0jgNyW2yH-r8cz13tO2m0I48kOlMJGYhYb1nqYLfupRWHd8k9vxao3KBjv9jXDNKiVYtaMYxkK3caw6aR7UdHsFT6MuO5n5jkCk06ctw7zWU/s320/coleslaw.JPG" width="320" /></a></div>
<br />Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-85338142391638307192013-03-14T18:40:00.000-07:002013-03-14T18:40:00.288-07:00Cajun Style<span style="font-size: large;">So I am not normally a person who enjoys spicy foods but this one is a keeper. And it's as spicy as you want to make it, I went pretty mild so the kids and I would enjoy it too, but for those of you who really like the hot, you can always add more spice and tobasco sauce to your bowl after everyone else is dished up.</span><br />
<span style="font-size: large;">INGREDIENTS:</span><br />
<span style="font-size: large;">1 bag shrimp</span><br />
<span style="font-size: large;">2 oz chicken</span><br />
<span style="font-size: large;">1 tbsn cajun spice (we used the spice from a few posts back "spicy nuts")</span><br />
<span style="font-size: large;">1 tbsn oil</span><br />
<span style="font-size: large;">1/4 C cut onion </span><br />
<span style="font-size: large;">1/4 C cut bell pepper</span><br />
<span style="font-size: large;">2 tbsn diced garlic</span><br />
<span style="font-size: large;">1/2 C chopped tomatoes</span><br />
<span style="font-size: large;">3 bay leaves</span><br />
<span style="font-size: large;">2 tsp soy sauce</span><br />
<span style="font-size: large;">1 tsp tabasco</span><br />
<span style="font-size: large;">3/4 C caulirice</span><br />
<span style="font-size: large;">3 C chicken stock</span><br />
<span style="font-size: large;">5 oz sausage (we used deer sausage I would recommend a pork)</span><br />
<span style="font-size: large;">salt and pepper</span><br />
<br /><span style="font-size: large;">Mix all spices in the meat and set aside.</span><br />
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<span style="font-size: large;">Heat oil on med/high in a pot. Cook the onion, celery, and pepper until almost tender. Add the garlic, tomatoes, bay leaves and sauces. Stir in the caulirice and chicken broth and than finally the meat. Cook on med heat, with a lid on, stirring occasionally, until the meat is done.</span><br />
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<span style="font-size: large;">Quick, easy and very yummy, even for a spicy dish.</span></div>
Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-1021260447501632842013-03-07T12:55:00.002-08:002013-03-07T12:59:26.816-08:00Stuffed birds! So I have been saying I was going to work on a clean stuffing recipe for months and I have finally done it. OK so I haven't spent as much time on it as I would've like and this is definitely not the end all be all on the best stuffing recipe, but it is a good base. I think. <br />
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INGREDIENTS:<br />
3 thick slices of almond butter bread (recipe just a few months back) cubed<br />
5 stalks celery sliced<br />
1 apple diced (I like a little sweet and a little tart so I used fuji)<br />
1 tbsn coconut oil<br />
1/3 C onion<br />
1 C chicken broth<br />
1/2 C pecans<br />
1 tsp sage<br />
1/4 tsp cinnamon<br />
1/8 tsp pepper<br />
1/2 tsp salt<br />
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CHICKEN RUB:<br />
3/4 C olive oil<br />
3 tbsn garlic<br />
2 tbsn rosemary<br />
1 tbsn basil<br />
1 tsp pepper<br />
salt to taste<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKC5NWFY01-M3ahMbA_kyO8A42pI6Clc9B_R1eeUWkRp2nY0Nemqh4OyUyAJj1f3diCkkIwfOthtBsuEzafrkBN_UVlYFqRzExh6W9RJCMZX3Fh9g_E5xhNz9PXej-5kaJSXqVtnq1pms/s1600/cubes.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKC5NWFY01-M3ahMbA_kyO8A42pI6Clc9B_R1eeUWkRp2nY0Nemqh4OyUyAJj1f3diCkkIwfOthtBsuEzafrkBN_UVlYFqRzExh6W9RJCMZX3Fh9g_E5xhNz9PXej-5kaJSXqVtnq1pms/s320/cubes.JPG" width="320" /></a></div>
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Mix all ingreidents together for the rub, and cover the chicken in it, don't miss the skin between the wings and the body. (Don't forget to clean the chicken inside and out and remove all the gizzards and neck that are stored inside the cavity). Set aside.<br />
If you want to use the neck and organs to make a broth or chicken stock now is the time. Put them in a pot with water almost covering them. Add spices of your choice, I usually go with bay leaves, salt, garlic, parsley and basil. Simmer on low of a few hours (about as long as it takes to cook the bird) and you have a tasty chicken stock that you can use for your stuffing next time or soup.<br />
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In a saucepan combine everything but the bread cubes and the pecans. Turn on med high until it boils, reduce heat and cover and let simmer until the vegys are tender.<br />
Meanwhile, put the bread cubes on a cookie sheet, in a single layer, and bake at 400 degrees for about 10 minutes, until crunchy but not heavily browned. Set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-znNtErQCWyg4ZjwS7IX1nuKcghUzn0tNE6IFiQtKOxIT0N3B_grlItbADiyDnIh_EDKL7cRtMGpVj4XNk79Wen0X7tDCWIshQAAKreWWRun0UXBz6bIWhGmnxiAduYAlGi4aUpLqPaE/s1600/wet+stuffing.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-znNtErQCWyg4ZjwS7IX1nuKcghUzn0tNE6IFiQtKOxIT0N3B_grlItbADiyDnIh_EDKL7cRtMGpVj4XNk79Wen0X7tDCWIshQAAKreWWRun0UXBz6bIWhGmnxiAduYAlGi4aUpLqPaE/s320/wet+stuffing.JPG" width="320" /></a>After vegys are tender pour over toasted bread cubes, add the pecans and blend well. Put the bird in a shallow baking dish and gently add some stuffing to the cavity of the bird, laying the remaining amounts outside in the baking dish. Don't pack all the stuffing into the cavity, the fuller it is the longer it will take to cook.<br />
Bake the bird at 400 degrees uncovered for about 30 minutes or until the top is beautifully browned than "tent" (or cover the baking pan and bird with tinfoil that doesn't touch the bird) turn the oven down to about 350 and finish cooking.<br />
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It should be tender and fall off the bone yummy. The apples in the stuffing really help juice up the meat and bring a bit of a sweet flavor to the dish. Now if you really want to have at it boil and mash some garlic sweet potatoes and have yourself a clean thanksgiving-ish meal.<br />
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Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-90383337763713910652013-03-05T19:40:00.001-08:002013-03-05T19:40:54.114-08:00For the Kids!!!<div class="separator" style="clear: both; text-align: center;">
Sorry not a great picture! So, during the recent nutrition seminar, I had someone ask me what about kids and paleo. And I realized we haven't really done any snacks, stuff for after school, between practice and lessons. Easily packable and healthy options so here ya go. (Plus I get the benefit of having a full fridge for the 4 empty pits that live in my house ;) )</div>
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1st: cut celery, carrots, bell peppers and a smaller tupperware clean ranch dressing</div>
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2nd: cut melons in a fruit salad</div>
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3rd: Cucumber salad (sliced cucumbers and sweet onions in a 1 to 1/2 ratio of apple cider vinegar and honey)</div>
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4th: apple chicken sausages</div>
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5th: pumpkin snack bites (recipe to below)</div>
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6th: beef jerky (recipe to below)</div>
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PUMPKIN SNACK BITES:</div>
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Ingredients:</div>
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1 C. pumpkin (canned is fine)</div>
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2 Tbsn honey</div>
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1/2 C. coconut flour</div>
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1 egg</div>
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3/4 C almond butter</div>
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1/2 tsp baking soda</div>
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1/3 C coconut milk</div>
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1 tsp cinnamon</div>
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1 tsp nutmeg</div>
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1/2 tsp ground ginger</div>
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1/2 C dark chocolate chips (I found mine at huckleberries in Spokane but I'm sure theres some at Pilgrams)</div>
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Oven at 350 degrees. Mix all ingredients well, scoop onto a cookie sheet by the spoonful and bake for about 25 minutes.<br />
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BEEF JERKY:<br />
Ingredients:<br />
1 lbs beef jerky<br />
1/2 C soy sauce (wheat free)<br />
1/2 C pineapple juice<br />
garlic powder, salt and pepper to liking<br />
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Mix all ingredients together well. Put the meat between two sheets of wax paper and roll out even and flat. slice into 1 1/2 inch width pieces and put into the dehydrater for about 5 to 6 hours. The thinner the faster it's done and the crunchier it is, or roll it out a little thicker and make it chewer. You can do this in the oven too 205 degrees, crack the oven to let the moisture out and about 3-4 hours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzAfv_gbmV2cQFBP2nRYJH78TuU_ibxUlOCqdYg28Rzkn6tRVrexwcgNan7sDr_KJZijdxAhd5fKpSW2EwV1P3pR4igc4aOqec6cfV4BaNNUUsFMTJTIuDS8KB-ehgX-WxM50gBMvhqc/s1600/jerky.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzAfv_gbmV2cQFBP2nRYJH78TuU_ibxUlOCqdYg28Rzkn6tRVrexwcgNan7sDr_KJZijdxAhd5fKpSW2EwV1P3pR4igc4aOqec6cfV4BaNNUUsFMTJTIuDS8KB-ehgX-WxM50gBMvhqc/s1600/jerky.jpg" /></a></div>
Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-69777578966927186612013-03-01T10:23:00.001-08:002013-03-01T10:29:05.745-08:00Spicy nuts!!!<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;">Sorry about not having a lot of pictures for this post, Andy eat them too fast for me to get many. (Well Kate and I did our fair share as well :) )</span></div>
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<span style="font-size: large;">So here is a quick and easy way to make those on the run, after school or just because, good for you munchies. Be aware, the paleo diet advocates, SOME fats. So don't over do it on this one, although it is very easy to do.</span></div>
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<span style="font-size: large;">We did three different kinds of flavored nuts on one try but by far the Cajun flavor won out, for everyone. (Even me who is not usually fond of spicy.) </span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<span style="font-size: large;">1/2 a bag of the Costco raw almonds</span></div>
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<span style="font-size: large;">sweet nuts:</span></div>
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<span style="font-size: large;">1 tbsn honey</span></div>
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<span style="font-size: large;">cinnamon and nutmeg</span></div>
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<span style="font-size: large;">salty nuts:</span></div>
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<span style="font-size: large;">olive oil and salt</span></div>
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<span style="font-size: large;">Spicy nuts:</span></div>
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<span style="font-size: large;">2 tsp salt</span></div>
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<span style="font-size: large;">2 tsp paprika</span></div>
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<span style="font-size: large;">2 tsp garlic powder</span></div>
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<span style="font-size: large;">1 tsp black pepper</span></div>
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<span style="font-size: large;">1 tsp onion powder</span></div>
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<span style="font-size: large;">1 tsp cayenne pepper</span></div>
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<span style="font-size: large;">1 1/4 tsp dried oregano</span></div>
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<span style="font-size: large;">1 1/4 tsp dried thyme</span></div>
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<span style="font-size: large;">1.2 tsp red pepper flakes (optional for those hot and spicy type)</span></div>
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<span style="font-size: large;">Mix all the ingredients for the spicy nuts together.</span></div>
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<span style="font-size: large;">For the spicy and salty nuts, mix all in a bowl with a little bit of olive oil, just to coat. lay out on a cookie sheet and sprinkle with the spice of your choice. </span></div>
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<span style="font-size: large;">We tried the sweet nuts with the olive oil too but the honey just slips right off so try blending the honey with some liquid coconut oil first, throw the almond in the bowl and stir t around to coat them and than lay on the cookie sheet and sprinkle with nutmeg and cinnamon.</span></div>
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<span style="font-size: large;">Bake for about 15 minutes at about 350 degrees, let them slightly cool (I liked them all warm mmmm), and enjoy!!</span><br />
<span style="font-size: large;">Stay tuned I will be posted an attempt at gumbo with this Cajun flavoring, can't wait!</span></div>
Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-80820748620011326992013-02-13T09:30:00.000-08:002013-02-13T09:30:01.280-08:00Cinnamon-y goodness This one is one of Adam's favorites and mine as well. I am working on a frosting to this as well and will hopefully be posting that to the comments section of this post soon.<br />
I got this recipe from Adam through a friend of his but I don't know the original site this came from. So a big thanks out there for this one from whatever wonderful blogger created this one, it's amazing.<br />
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Before I post the directions and ingredients I do want to take a little time to talk about why we eat Paleo. To be healthy is the best answer but more specifically to feed our bodies with the best source of clean, healthy, satisfying and nutritious fuel possible. Avoiding damaging substances, including high bad fats, indigestible damaging foods, carcinogenics, processed foods, additives and chemicals all while maintaining a balance insulin response, blood sugar level and nutrient supply. Having shared that this is not a good recipe to use if you are seriously taking on the role of a Paleo living. This is high in fats (although good fats, fats all the same) high in added sweetener (yes it's honey but it is an added sweetener that spikes your insulin response and blood sugar as well as fat storage and everything else that goes along with any form of sweets). This is not a every day meal. However, if you have the choice between this cinnamon roll and a regular cinnamon roll this is definately the healthier choice, no damaging grains, no fat storing dairy. Just a little food for thought on that one.<br />
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INGREDIENTS:<br />
3 c. almond flour<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
2 eggs<br />
1/4 c coconut oil (softened)<br />
2 tblsn honey<br />
raisins, pecans, and a little more honey<br />
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DIRECTIONS:<br />
Pre-heat oven to 340 degrees. Mix the flour, soda and salt in a bowl. In a different bowl lightly whisk the eggs add the honey and the coconut oil (this is pretty messy and doesn't blend well unless the oil is really really soft, almost melty). Combine both bowl, making sure that the coconut oil is blended well (no white chunky bits). <br />
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Put the dough in the fridge for about 5 minutes to set. <br />
Between 2 wax peices of paper put your dough and roll it out in a rectanglur shape. spread raisins and pecan across the dough and drizzle with some more honey. Roll the dough. This can be tricky, take your time and scrape up the dough and press it back together as you go, it will crack and break but it's very moist to easy to press together. <br />
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Slice into rolls and place on a cookie sheet that has been greased. Bake for about 10 Min.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2leYMP8nUjXgkfV-y90fKbefwMB-s-eq8SkS0-GU-MPvRy3J5b12XRYQvFr53AmFeLP792I7CFm-GI6Gx2OXiRUk1FaqRUCTtlvOXFfsXy5_lyrEjTNdUbXR3rm68_MqW_qVLRV0LyFo/s1600/donecrools.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2leYMP8nUjXgkfV-y90fKbefwMB-s-eq8SkS0-GU-MPvRy3J5b12XRYQvFr53AmFeLP792I7CFm-GI6Gx2OXiRUk1FaqRUCTtlvOXFfsXy5_lyrEjTNdUbXR3rm68_MqW_qVLRV0LyFo/s320/donecrools.JPG" width="320" /></a></div>
Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-42706596199855747542013-02-08T07:30:00.000-08:002013-02-08T07:30:02.198-08:00As promised...<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
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CHICKEN FRIED STEAK AND GRAVY!</div>
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A big thanks to Kim D. for this one, I changed it just a little using some tried and true Texan style cooking secrets passed down to me through my (than) mother-in-law (thanks Dawn).</div>
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INGREDIENTS"</div>
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2 LBS chuck steak, round beef patties or round steak tenderized and 1/2" thick</div>
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1 tsp salt</div>
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1 tsp pepper</div>
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1 c almond flour</div>
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1/2 C coconut flout</div>
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1 tsp garlic powder</div>
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3 large eggs</div>
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1/4 c coconut oil</div>
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2 C chicken broth</div>
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1/2 C canned coconut milk</div>
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1/2 tsp thyme</div>
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DIRECTIONS:</div>
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Pre heat oven to 250 degrees. Make sure meat is tenderized, and cut into smaller peices. Whip the eggs together in a bowl and mix the flours, garlic, salt peper on a plate or baking dish.</div>
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In a large skillet (according to my Texan guru cast iron is the best) melt your coconut oil. Dredge the steak peices through the egg and than the flour mixture and brown both sides, put on a cookies sheet with tinfoil and a light coating of olive oil over the top of it. After all peices are coated, browned and put on the cookie sheet put it in the oven to finish cooking. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9WUG4_RUi6P8BumaNNScQrNt0lZU8PoxaOc6d9rI2kfVizrOej4uZhb4GcX3xcNIdue-YX2ZToofcMUtpHKxc7fqfUhvOyzzIvjAIOcPJSxbmfcfsM-t0vRKHQRVZag32IjPRoeJg4o/s1600/frying+steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ea="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9WUG4_RUi6P8BumaNNScQrNt0lZU8PoxaOc6d9rI2kfVizrOej4uZhb4GcX3xcNIdue-YX2ZToofcMUtpHKxc7fqfUhvOyzzIvjAIOcPJSxbmfcfsM-t0vRKHQRVZag32IjPRoeJg4o/s320/frying+steak.jpg" width="239" /></a></div>
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This is a Texas secret, you now need to make a Rue, which is really just fat and flour melted together to form a base for your gravy. Melt your coconut oil and put small amounts of flours into the melted fat until it looks like cookie dough. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3w6-uC4x-i5rRDoy0H8C08gLeQCb5DwrK-BCm2TVM8ESbFR8bOnf9zg35d_XDBmkBe7-5TePk82fYLdGWW72rsUWi3Dxx0mjib9hRFvutt7FhMKHJiGoWEOnmgQ_8HVEoheADNVSxd4o/s1600/rue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3w6-uC4x-i5rRDoy0H8C08gLeQCb5DwrK-BCm2TVM8ESbFR8bOnf9zg35d_XDBmkBe7-5TePk82fYLdGWW72rsUWi3Dxx0mjib9hRFvutt7FhMKHJiGoWEOnmgQ_8HVEoheADNVSxd4o/s1600/rue.jpg" /></a></div>
In the pan that you browned the steaks, put in the broth and deglaze the pan (that means scrape off all those yummy crispy morsals of batter left in there and mix them into the broth). Put your Rue in the pan and blend throughly, as you go if it needs to thicken just add the left over flour from the battering slowly, I find that whisking as you go works really well to keep a smooth gravy.<br />
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Pull the steaks out of the oven when their done (I still like them a little pink in the middle or they seem to tough). Cover with Gravy and place with you favorite side, in our house it's hands down potato salad<br />
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And enjoy. Thanks again Kim D (and Dawn)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3eyttIEipMgak5HYTTEt1SrpRlk-dCQfL65hJ2_cDPm_aCsiM-47_PeiT7F0uo8-Wkd2tACVyU4JOc8GIIbOnpACPZZ0h_KHipKn9P28506ZoPE96N532EFjQ4A-JVNrW6XR5KTrt_n0/s1600/finished+steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3eyttIEipMgak5HYTTEt1SrpRlk-dCQfL65hJ2_cDPm_aCsiM-47_PeiT7F0uo8-Wkd2tACVyU4JOc8GIIbOnpACPZZ0h_KHipKn9P28506ZoPE96N532EFjQ4A-JVNrW6XR5KTrt_n0/s320/finished+steak.jpg" width="320" /></a></div>
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Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-88885598891790535412013-02-01T07:00:00.000-08:002013-02-01T07:00:02.993-08:00But I though Deep Fryers were a no-no...<div class="separator" style="clear: both; text-align: center;">
OK so yes, deep frying is not the healthiest choice, that's a no brainer. But, it seems to me, that a clean fry meal is better than a dirty fry meal, and this is a good way to get rid of those fried food cravings without getting back into the "Crack" of grains.</div>
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<span style="font-size: large;">DEEP FRIED SHRIMP</span></div>
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So I have a deep fat fryer, I know, I'm so bad. I have finally put it to use for something clean. I used olive oil, although the pot recommends not using it. You could easily accomplish this same recipe in a frying pan as well, just make sure that there's enough oil to cover most of the shrimp.</div>
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<span style="background-color: #fce5cd;">INGREDIENTS:</span></div>
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<span style="background-color: white;">1 1/2 bags frozen tail on raw shrimp (we got them at costco)</span></div>
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almond flour</div>
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coconut flour</div>
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salt, pepper, garlic powder to liking</div>
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Mix all dry ingredients together on a plate. Beat the eggs in a bowl. Wash shrimp and pat dry with a paper towel. Roll the shrimp in the egg to fully coat, roll in the flour mixture and drop in the hot oil. (If you are using a frying pan use medium heat, you don't want the flour to burn.) Cook until batter is brown and shrimp is pink, place on a plate with a papertowel to absorb the left over oil. And enjoy, easy, quick and so so yummy</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6QnsbzvAdCiC9rCIN-qW_jj3N-ulWVU32SiUz0764QLVBq0b48cuq8aXgtj77p7yp92_uxj4k3yguAKEnpTy4QQTamCZDeaI393ECJSjDXJN7G07AXEJbxrE50Gp1Ws9e8yrfeJbaTmg/s1600/battered+shrimp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6QnsbzvAdCiC9rCIN-qW_jj3N-ulWVU32SiUz0764QLVBq0b48cuq8aXgtj77p7yp92_uxj4k3yguAKEnpTy4QQTamCZDeaI393ECJSjDXJN7G07AXEJbxrE50Gp1Ws9e8yrfeJbaTmg/s1600/battered+shrimp.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpSX8ilXmmjged0cS69-IBZjIhX4gZtdaGnWINZUJjW7ecvPXzfo520aD9gznnaLtUyYWxDROhe2HmhCjGpi3g-JmYrHydztd2M6B0LqkJNeyjjWsbRB3Ul2aO5PMWaHZuIyIeduFPpM/s1600/shrimp+dinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpSX8ilXmmjged0cS69-IBZjIhX4gZtdaGnWINZUJjW7ecvPXzfo520aD9gznnaLtUyYWxDROhe2HmhCjGpi3g-JmYrHydztd2M6B0LqkJNeyjjWsbRB3Ul2aO5PMWaHZuIyIeduFPpM/s1600/shrimp+dinner.jpg" /></a></div>
<br />Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-38229613998912082532013-01-28T13:10:00.002-08:002013-01-28T13:10:27.367-08:00Store bought paleo bread <div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">Guess what Costco has, BREAD! I personally haven't tried it yet but the girls really dig it in french toast and sandwiches. As soon as this food challenge is over I'm making some for me, and maybe Andy ;). It comes in a two loaf pack for a little over $8.00, not a bad deal. Blake says he likes the homemade almond bread better, but for our house this works in a pinch.</span></div>
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Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-1590218261049843632013-01-23T21:33:00.000-08:002013-01-23T21:33:19.147-08:00LASAGNA!!!!!<div class="separator" style="clear: both; text-align: center;">
Branden has been asking for month for me to find a clean lasgna recipe becuase he misses it so much, so here it is, and it's amazing!!!!</div>
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<span style="background-color: red; font-size: large;">LASAGNA</span></div>
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INGREDIENTS:</div>
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CHEESE:</div>
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1/2 c almonds</div>
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1/2 thinly sliced onion</div>
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2 cloves garlic</div>
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3 tbsn oregano</div>
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1/8 tsp nutmeg</div>
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1/8 tsp salt</div>
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1/2+ c water</div>
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Put all ingredients into a food processor and blend until smooth. I should have gotten a picture of that texture for you but I was so eager I forgot. It should look like a ricotta cheese.</div>
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LAYERS:</div>
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1 lbs ground beef browned</div>
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1 can clean speghetti sauce</div>
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4 large mushrooms, sliced</div>
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2 large zuchinnis, thinly sliced (mandolins work great for this) These are your noodles</div>
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fresh spinach leaves</div>
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Brush the zuchinni "noodles" with a light coat of olive oil and grill. I used my broiler pan and my oven at 375 but on the BBQ would be so much better.</div>
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With all your ingredients start making your layers in an oven safe baking dish. Beef, spinach, mushrooms, zuchinni noodles, and than smear the "cheese" on the "noodles" and cover with a layer of sauce and start all over until your pan is full, ending with the sauce on the top.</div>
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Bake at 375 degrees for about 20-30 minutes and serve. It is by far best hot but still great as leftovers.</div>
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You need to try this one you're going to love it, kid tested and approved!!!</div>
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Another great this with this cheese is with the left overs I made an omlette the next morning. Spinach, onions, mushrooms and almond cheese it was so good!!!<br />
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<br />Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-88767967683064297392013-01-09T09:28:00.000-08:002013-01-16T18:44:33.925-08:00Shepards Pie<div class="separator" style="clear: both; text-align: center;">
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If you haven't noticed yet there is another food challenge going on this month, and there will be another next so come prepared. In order to help those of us on the challenges stay focused I am going to try and provide all of us with some new options (more often) for meals.</div>
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Today's addition is one I've been wanting to do for a long time and really have had no excuse as to why I haven't. We tried it with sweet potatoes and yams, I preferred the sweet potatoes, better consistency and flavor (in my opinion) but overall this recipe was a keeper in our household.</div>
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<span style="background-color: #ea9999; font-size: large;">SHEPARD'S PIE INGREDIENTS:</span></div>
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Ground Beef (we used 1/2 of a Costco package)</div>
3 handfuls+ diced baby carrots<br />
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6 stalks diced celery</div>
1 diced sweet onion<br />
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2 cloves chopped garlic</div>
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1 C. beef broth</div>
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4 large sweet potatoes (or yams)<br />
coconut oil<br />
4 large sliced mushrooms<br />
oregano, thyme, parsley, salt and pepper<br />
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<span style="background-color: #e06666; font-size: large;">COOKING DIRECTIONS:</span><br />
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<span style="background-color: white;">Scrub and cube the sweet potatoes and put in a pot and a steamer and steam until tender. You can do this in the microwave as well, I just like the consistency of the steamed vegys better. When they are steamed, mash to your liking. I like it smooth and creamy so Andy had to mash for awhile :) </span><br />
<span style="background-color: yellow;">Set</span> oven to 400 degrees.<br />
While the potatoes are steaming, heat coconut oil in a large frying pan. Add garlic, onions, celery and carrots, cook until tender. Add mushrooms and cook until tender, put aside. Add the ground beef to the pan add all the spices to your liking ( I do about 3-5 shakes of the bottle with each, I know not very helpful I'll try to remember to measure next time.) Cook until fully browned. <br />
Mix vegys and meat together and spread out in a baking dish, cover with beef broth. You can choose to boil the broth with some coconut flour if you would like, some say it thickens it, however, I think it changes the taste and texture, I wasn't to fond of it. Cover the top with the mashed potatoes (this is very sticky so push a little into the meat mixture to get the potatoes to stay in place.) Place in the oven and bake for about 15 minutes, until the broth starts to boil and the potatoes look slightly browning on the edges. <br />
we didn't even wait for it to cool we dug right in, everyone loved it!!!1<br />
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Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-36622260003979471592012-11-18T22:09:00.001-08:002012-11-18T22:09:25.279-08:00Just in time for the Food Challenge...<div class="separator" style="clear: both; text-align: center;">
OK so no not just in time, I am posting this too late for any of you to actually use this in the first week of our challenge, but to make up for it I have added 5 recipes and I am hoping to be able to post a clean stuffing recipe before Thanksgiving (fingers crossed for Tuesday.)</div>
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So I actually saw this idea on a facebook post from a CrossFitter friend and I though what a great idea, now we can't use the excuse that eating clean is too time consumer or that the paleo food is boring. I took the idea and ran with it. Below are 5 choices for freezer bag, crockpot meals. I haven't tried any of these yet, we just prepared them today and we are using them to keep up on the challenge so I will let you know in the comments of this post how they turned out.</div>
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Easy, simple, add all the ingredients to the bag, date it, titled it, put any cooking directions on it and stick it in the freezer. To cook them, pull them out of the freezer throw them in the crockpot and come home in the evening to a hot and ready meal!!</div>
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<span style="background-color: yellow; font-size: large;">***Cook all of these in the Crockpot on low for 6-8 hours</span></div>
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<span style="color: purple; font-size: large;">BEEF STEW:</span></div>
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1 onion diced</div>
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2 garlic cloves</div>
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1/2 of the large bag size of baby carrots</div>
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2 celery stalks chopped</div>
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2 yams cubed</div>
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1 can V8 juice (and yes these are clean but not all of them so read your ingredients, remember no added sugars for the food challenge.)</div>
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1 can diced tomatoes</div>
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1/2 C beef broth</div>
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1 tsp basil</div>
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1/2 tsp thyme</div>
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1/2 tsp pepper</div>
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stew meat.</div>
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<span style="color: orange; font-size: large;">GOULASH:</span><br />
1 bell pepper diced<br />
1 onion diced<br />
1/2 of a large bag of baby carrots<br />
2 garlic cloves<br />
stew beef<br />
6 0z tomato paste<br />
3 zuchinnis sliced<br />
2 tsp paprika<br />
1/4 tsp pepper<br />
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<span style="color: #a2c4c9; font-size: large;">MANDRIN CHICKEN:</span><br />
1 C. V8 juice<br />
2 fruit cup snack packs of mandarin oranges (1 with the juice 1 without)<br />
brocolli<br />
garlic powder<br />
6 chicken thighs<br />
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<span style="color: #a64d79; font-size: large;">TERIYAKI CHICKEN:</span><br />
1/2 of a large size bag of baby carrots<br />
1 onion chopped<br />
20 oz pineapple with the juice<br />
garlic cloves<br />
3 chicken breast cubed<br />
1/2 C soy sauce<br />
1/4 tsp grated ginger<br />
1/2 C water <br />
(The original recipe calls for 3 tbsn maple syrup and 1 1/2 tbns arrowroot)<br />
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<span style="color: #e06666; font-size: large;">BBQ PORK RIBS:</span></div>
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<span style="color: #e06666; font-size: large;">*This one has some extra directions*</span></div>
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1 package boneless pork ribs</div>
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1 capri sun apple juice pouch</div>
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1 tsp paprika</div>
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1 tsp garlic powder</div>
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1 tsp pepper</div>
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slow cook for 6-7 hours, drain juices and cover with BBQ sauce and cook on high 1 more hour</div>
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My freezer is full and ready for the week, can't wait to try them. Let me know if you try them as well, post on the comments of this post and we'll fine tune them together !!</div>
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Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com3tag:blogger.com,1999:blog-8571383352035582181.post-84878218395698117402012-10-25T07:59:00.002-07:002012-10-25T07:59:37.757-07:00Zucchini Chocolatey goodness<div class="separator" style="clear: both; text-align: center;">
OK so the picture is blurry but the bread is sssooo yummy!!! We made chocolate zuchinni bread and it was great, the friends we had over for dinner couldn't tell the different.</div>
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BIG THANKS TO THE PALEOMG.COM site for the foundations of this recipe!!!</div>
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Ingredients:</div>
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1 med zucchini, shredded (about 1.5 cups)</div>
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2 eggs, whisked</div>
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3/4 cup nut butter (almond, sun etc)</div>
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1/3 c. honey</div>
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1/4 C cocoa powder</div>
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2 tbsn coconut flour</div>
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1 tsp vanilla</div>
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1 tsp cinnamon</div>
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1/2 tsp baking powder</div>
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1/2 tsp baking soda</div>
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1/4 c. pineapple (tidbits drained)</div>
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pinch of salt</div>
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Preheat the oven to 375.</div>
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After shredding the zucchini dry on papertowels and add to all other ingredients. combine well.</div>
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put in greased bread pan, I used my stoneware pan which is great, no greasing needed!</div>
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Bake for about 30 min. But check often, the top can burn quickly and the middle will seem raw only because it is a little spongy until it cools. If you stick a toothpick or knife in the middle to check it, it should come out fairly clean, no raw dough but the inside is very fragile until it's cooled so it could take small peices with it when you're checking it.</div>
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Cool and serve. </div>
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<br />Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-6887592677671349592012-10-01T11:28:00.000-07:002012-10-01T11:28:04.059-07:00Non-parmesan chicken This was a last minute dinner idea that turned out great! Quick, easy and tasty, my kind of dinner, unfortuately I didn't make enough to satisfy the whole clan, oops. I'll know better for next time.<br />
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Ingredients:<br />
3 chicken breast, sliced into long strips<br />
1 jar Classico spaghetti sauce (or your favorite sauce)<br />
2 eggs lightly beaten<br />
1/2 C almond flour<br />
1/2 C coconut flour ( **you can use a whole cup of one or the other if you don't have both, if you're going for the nuttier, crunchier feel use the almond if you like the sweeter more like wheat flour texture go with the coconut)<br />
To taste: garlic powder, salt, pepper, onion powder<br />
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Preheat oven to 400 degrees. In a bowl lightly beat the eggs until fully blended. On a plate mix all the dry ingredients.Take one slice of chicken at a time, coat with the egg and than roll in the flour mixture. I use a fork because it gets pretty sticky and messy.<br />
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Lightly cover the bottom of a frying pan with olive oil and heat on med/high. Once the oil is heated place a few battered pieces into the oil and brown on all sides. Be careful not to turn them too much the batter will fall off. You may have to add more oil as you go to keep the chicken from sticking to the pan. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpo-t_gRU2X8BfHvRqep_6Q5y1OCzuYeqn-IjHeT-tg5w1IL8PzLD7Efey2IrozkA-GFLSYpaYXUEx9NMYDNJURD0bszHPWxUYYfmhKMabELH3ZUqTIzETpb5Ca6gbhSdg-AJjh0zjuLQ/s1600/pan.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpo-t_gRU2X8BfHvRqep_6Q5y1OCzuYeqn-IjHeT-tg5w1IL8PzLD7Efey2IrozkA-GFLSYpaYXUEx9NMYDNJURD0bszHPWxUYYfmhKMabELH3ZUqTIzETpb5Ca6gbhSdg-AJjh0zjuLQ/s320/pan.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiviOweLmmtxST8B_c3p-he0erZlMEBnOriZLYz8EZzV9ghJoF6vhBKgzj9TA4Va3b59PLVigvCnsx38oriU4XLP4EbWX0-SIUMQ5kAk8UVjzkAo2AlV0oUtmgDZzGqZrdI6_P5qezLQgI/s1600/chicken.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiviOweLmmtxST8B_c3p-he0erZlMEBnOriZLYz8EZzV9ghJoF6vhBKgzj9TA4Va3b59PLVigvCnsx38oriU4XLP4EbWX0-SIUMQ5kAk8UVjzkAo2AlV0oUtmgDZzGqZrdI6_P5qezLQgI/s320/chicken.JPG" width="320" /></a><br />
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Next, cover the bottom of a baking dish with about half of the sauce. Lay the battered chicken on top of the sauce, cover the top with more sauce and place in the over to cook for about 20 minutes. Checking as you go to make sure the chicken doesn't over cook. <br />
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Remove and serve. It is hard to dry out the chicken with all the sauce in the pan, but can be done, other than that, this was an easy and delicious meal that we all enjoyed. Maybe next time we'll add some zucchini or spaghetti squash noodles to go along side.Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-52689188789402454062012-09-28T10:45:00.003-07:002012-09-28T10:45:49.865-07:00"Butter my butt and call me a Biscuit"!!!<br />
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So, apparently I am on a grain bread substitute kick because this next post is for biscuits.<br />
And a side note, we have been using a lot of substitutes for flour
lately and I know it gets spendy, but, if you're willing, Huckleberrys
in Spokane on Monroe (South Hill) has almond and coconut flour in bulk
much much cheaper than what you can buy in the small little pre-packaged
bags at the local stores.<br />
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<b>I got this amazing recipe from the one and only Robb Wolff the man who introduced me to Paleo and changed my families life forever!!! (For the good of course.)</b><br />
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<b>Ingredients</b>:<br />
1/2 C. Coconut flour<br />
1/4 C Almond Flour<br />
1/2 tsp salt<br />
1 tsp baking powder<br />
1 tbsn coconut oil (cold so it's solid but soft)<br />
6 egg whites<br />
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(*The egg whites are a bit of a downer becuase I always feel like Im wasting the yokes, but we save them and scramble them with breakfast or in other baking goods.)<br />
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Preheat oven to 400 degrees. Blend all of the dry ingredients. For this next step I used my pastry cutter, but you can use a food processor on pulse or 2 knives between your fingers. Cut in the cold oil until it looks like even little balls or course sand.<br />
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Next, whisk the egg whites until completely frothy, you can use a food processor or hand blender for this, I guess I was feeling kinda "frothy" my self and did it by hand. (Ha). <br />
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Gently fold the egg whites into the dry ingredients just until nicely blended, don't stir vigorously or roughly.<br />
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Leaving a rather sticky but light and fluffy dough.<br />
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Distribute the dough evenly on a cooking sheet. If you have the luxury of using a cooking stone great if not make sure to grease the sheet so the biscuits don't stick.<br />
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Place in over, cook about 15 minutes or until the tops are golden brown and enjoy warm or put in a tupperware in the fridge for later. <br />
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We used them with Ragu (a recipe about 2 months ago) to soak up the broth and the next morning for sausage and egg breakfast biscuits and also found delicious with honey!!!!! If you visit Robbs site robbwolf.com he's got a recipe added to this one for biscuits and gravy haven't tried it yet but promises to be a winner.Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-56232738600897654062012-09-26T09:00:00.000-07:002012-09-26T09:00:02.758-07:00BREAD!!!!!!!!!!!!!<div class="separator" style="clear: both; text-align: center;">
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I have searched long and hard for a choice to replace bread in our household. As most of you know, my daughter Kate has severe skin issues and with the removal of grains, we have been able to control her breakouts and her pain and discomfort. However, it can be a battle, especially with other kids in the house that don't have such issues, to keep the grains and dairy items out of the pantry without some very dissappointed people. I am SO SO SO SO happy to be able to present this recipe on the blog.<br />
Now, please keep in mind, just like all the other heavy nut based recipes, these are for a sometimes treat, definitely not an everyday choice**<br />
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<b><span style="font-size: large;">Thanks to cookingcaveman.com for this recipe it he spent 2 years perfecting this thing and I think he did a great job!!!</span></b><br />
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INGREDIENTS:<br />
<span class="Apple-style-span">4 or 5 eggs (depending on the size)<br />1 1/2 cups almond butter<br />1 1/2 tablespoons lemon juice (I use fresh squeezed, clean or preservatives and better tasting)<br />3/4 teaspoon of baking soda </span><br />
<span class="Apple-style-span">Mix everything together pour in a bread pan and bake at 350 for 30-60 min, or until the knife comes out clean. Eat it hot or cooled. Our 1st sandwich was steak strips, paleo mayo, mustard, lettuce tomato</span><br />
<span class="Apple-style-span">GREAT texture, and stability, so good!!!!!!</span><br />
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** as quoted from LIVESTRONG website:<br />
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<h2 class="subHeader">
Medication Interactions</h2>
<div class="description description_2">
Almonds
are quite high in manganese. Each 1 oz. serving provides you with 0.6
mg of this mineral. Under normal circumstances, this is a good thing --
you need 1.8 to 2.3 mg per day to help your body function properly. If
you consume a lot of almonds, particularly on top of a manganese-rich
diet, this might trigger drug interactions. High quantities of manganese
in your blood can interfere with some antipsychotic drugs, as well as
antacids, laxatives, blood pressure medications and certain antibiotics.</div>
</section>
<section class="section">
<h2 class="subHeader">
Vitamin E Overdose</h2>
<div class="description description_3">
Including
almonds in your diet provides you with vitamin E, which offers
antioxidant protection. You get 7.4 mg of vitamin E per ounce of nuts,
roughly half the amount you need each day. It takes a lot of almonds to
rise above the tolerable upper limit of 1,000 mg per day, but it is
possible, especially if you eat a diet rich in vitamin E foods, such as
eggs, fortified cereals, spinach and whole grains. Too much vitamin E in
your body can trigger an overdose situation, causing lethargy, blurred
vision, headaches, diarrhea and flatulence.</div>
</section><div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<br />Read more: <a href="http://www.livestrong.com/article/468243-side-effects-of-eating-a-lot-of-almonds/#ixzz266JDpmkv" style="color: #003399;">http://www.livestrong.com/article/468243-side-effects-of-eating-a-lot-of-almonds/#ixzz266JDpmkv</a></div>
Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0tag:blogger.com,1999:blog-8571383352035582181.post-84197497958801540272012-09-19T09:00:00.000-07:002012-09-19T09:00:07.155-07:00Orange-y goodness!!!From Mexican to Asian, we're traveling all the way across the Pacific Ocean for some Orange Chicken. OK, so no, it's not a true Asian dish, it's pretty Americanized, and yeah oranges aren't a great choice for us Paleo eaters, but when you've got that craving it's better than the chemical, wheat flour, kill your gut garbage food. (Plus it's really yummy!!!)<br />
<span style="font-size: large;">Big thanks to health-bent.com for the base of this one!!</span><br />
<br />
<span style="font-size: large;">INGREDIENTS: </span><br />
<ul>
<li>1 lb. boneless, skinless chicken (cut into bite size pieces)</li>
<li>3 T coconut oil</li>
<li>juice of 2 oranges</li>
<li>zest from 1 orange</li>
<li>1 t fresh ginger</li>
<li>3 T wheat-free soy sauce </li>
</ul>
the original recipe also called for: (we didn't use them since I didn't have them at the house and it still turned out amazing. I replaced the chili garlic sauce with a spoonful of diced garlic.) <br />
<ul>
<li>1 t chili garlic sauce or sriracha</li>
<li>3 green onions, chopped</li>
</ul>
"In a medium size sauce pot, add the orange juice, zest, ginger, soy sauce and garlic. Set over medium heat and let
simmer to reduce and thicken while the chicken cooks. In a saute pan,
heat 3 T of coconut oil over medium high heat. Add the
chopped chicken and cook until a nice brown crust has developed
on the chicken pieces, about 6 minutes. Add the chicken to the sauce pot
and stir to coat with the orange sauce."<br />
<br />
We served it over some fried caulirice, couldn't get enough!<br />
<br />
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<br />Jenn Shellhttp://www.blogger.com/profile/03214447630008053824noreply@blogger.com0