Paleo Spaghetti Squash Pizza Bake

Tags

, , , , , , , , ,

We went away this last weekend.

It’s been a long time since we’ve had a weekend off together and lucky for the both of us it turned in to longer than normal weekend (with a little bit of a conference in the beginning). Before the weekend came we collectively decided to “let go” of food for the time we were away. We’ve been tracking food like mofo(s) for a while now and both felt like it would be a nice change to just eat whatever we wanted to put in front of us…

Think of it like we had the keys to our parents liquor cabinet.

We ate. We drank. We repeated the process multiple times.

Not gonna lie; we both feel like shit in the aftermath, but man was it fun.

Now we’re back home and cleaning up our plates!

We’ve seen this spaghetti squash pizza bake floating around the interwebbys for a while now and if you know us then you know we love our spaghetti squash with a passion and we’re gonna pretty much try any recipe out there and give it our own little flare according to what the HDD household likes to eat.

spaghetti squash pizza bake

Most recipes called for a jar of spaghetti sauce but we prefer to create as much as possible in our kitchen so we opted for making our own super easy sauce which is included down below. As always feel free to change things up according to your preferences.

Enjoy!

Paleo Spaghetti Squash Pizza Bake

Ingredients:

  • 1 Large Spaghetti Squash
  • 1 lb of your favorite ground meat (we used spicy Italian sausage)
  • 2 Medium Onions (diced)
  • Lots of Garlic (we used 6 large cloves – minced)
  • 1 1/2 – 2 pounds favorite tomatoes (for this we used Roma tomatoes cause they were the cheapest)
  • Small Can of Tomato Paste
  • Your Favorite Italian Seasoning (Basil, Thyme, Salt, Pepper – to taste)
  • 3 eggs, whisked

Preheat oven to 400F and grab a 8X10 baking dish.

Spaghetti Squash can be a little difficult to cut lengthwise. Tips include microwaving it for a few minutes before hand (make sure to poke a few holes in that bad boy) to soften, roasting the whole damn thing until done or just cutting it lengthwise, removing the seeds and bake face down.

(in other words: whatever works for you!)

We microwaved it for a few minutes, cut it then removed the seeds and baked face down on cookie sheet (with a little bit of water to keep it from sticking) for about 20-25 minutes or until you can poke a fork through the skin. Now while this bad boy is cooking you should be preparing your sauce…

In a large skillet pan (or deep saute pan), add a little FoC (fat of choice) and saute garlic until browned, add onions and continue to saute until translucent. Add ground meat and continue to saute until cooked thoroughly. If you’re going the route of jarred sauce then open that shit up and add to meat/garlic/onions. Add your seasonings and reduce heat for about 15 minutes while waiting for squash to finish.

If you are making your own sauce through and through, then you’ll want to par boil the tomatoes to help remove the skins then coarsely chopped and add to meat/garlic/onions, along with tomato paste and seasonings. Reduce heat for about 15 minutes while waiting for squash to finish.

When squash is done, remove from oven and reduce heat down to about 350F. BE CAREFUL! The squash is gonna be hot so don’t just grab that up with your bare hands thinking you’re gonna be all bad ass about removing the insides. Use your common sense. Put it in the fridge for a few minutes to cool down or use oven mitts if you want. We timed it so that the squash was done about the same time as the sausage so that when we added the tomatoes and it needed to simmer together our squash was cooling down!

Turn the stove top off and add the squash innards to sauce and mix well. Next add whisked eggs (this is your binder) and mix well then transfer the squashy meaty tomatoey goodness to glass dish and bake for about an hour. The top should be crispy.

Add your favorite sides and stick a fork in that baby!

The fun thing about this recipe is you can mix it up anyway you like. If you like it on a pizza, chances are you’re gonna like it in this recipe!

~Now that’s good eating Folks!

Helloooooooo Spring…

Tags

, , , , , , , , , , , ,

Did you know we actually has some snow just this last week?

Crazy to think but yes, in the third week of April we looked outside to see those falling flakes. Our fingers are crossed, crossed and double crossed that those tiny little white specks of frozen rain are now behind us as the daffodils start to peek their heads out of the some what thawed ground.

It’s been a tough winter.

But it’s over and now is the time to look forward to all the goodness that is Spring, including the start of our Community Shared Agriculture from Taproot Farms. We use a hashtag on Instagram #dontbeafraidofyourkitchen and the CSA helps us over come that fear when we find things in our weekly share we’ve never seen nor heard of before. We came across our first “what the heck is this and how do we eat it?” item last week: Sunchokes…

sunchokes

Looks like a ginger root and tastes like a tart potato…Of course we immediately start looking at recipes on how to cook this little knobbly wonder and came across a recipe that also included a few other delicious items in our share last week: Celery root and white potatoes.

It was a simple potato/celery root mash with roasted sunchoke “croutons” but asked for other ingredients we don’t normally use: Milk and butter. Not a problem in our house since we just paleo-fy the recipe to our tastes. We were super surprised at how delicious this recipe turned out and wanted to share it with you…

Enjoy!

Celery Root/Potato Puree with Sunchoke “Croutons”

Ingredients:

  • 1 Medium Celery Root (peeled and chopped into small cubes)
  • 1 Pound White Potato (peeled and chopped into small cubes)
  • 1 Pound Sweet Potato (optional if you want lots of left overs!) (peeled and chopped into small cubes)
  • Garlic (the more the better – minced)
  • Almond milk (or other Dairy alternative)
  • 8 – 12 ounces of sunchokes, scrubbed and chopped into small pieces)
  • Olive oil for roasting
  • Salt and Pepper

Preheat oven to 475

The easiest way to start is by prepping all your veggies…scrub, peel and chop then get to cooking!

Celery root / Potatoes / Sweet Potatoes

Sunchokes

Toss your sunchokes with a bit of olive oil, salt and pepper and roast in the oven at 425 for about 25-30 minutes. About half way through give them a good stir so that all sides get a little cruncy (hence the crouton effect). While roasting, bring potato, sweet potato and celery root to a boil, simmer and cook until tender. Drain and mash away! We used almond milk to get the consistency we like. We didn’t add anything else…the celery root gives it a nice spicy flavor.

Top with the “croutons” and serve with your favorite main dish!

finished product

The CSA this year is a little different than the one we used last year as this one goes for an entire 50 weeks and it pools together items from other smaller local farms that might not have the ability to sustain their own CSA (bigger local farms supporting smaller local farms is nothing but awesome!) We’re super super excited to see what comes along in the coming weeks and months! Hopefully a lot more use of the #dontbeafraidofyourkitchen is coming our way!

~Now that’s good eatin’ Folks!

 

 

Coconut Pudding

Mimi here. 

Something a little strange happened to me this winter. I started craving rice pudding. Not the kind drowning in cinnamon, but plain rice pudding. I’m not ordinarily a rice pudding sort of girl. But I couldn’t shake the craving. And, we don’t eat much dairy, or rice, or sugar – all the main ingredients of rice pudding. So we looked for a option to improvise. 

That’s when I found this version of Paleo Coconut Cream Pie. I adapted the Coconut Cream Layer from their pie to make my own version of pudding. And it turned out great!

Here are the ingredients:

  • 1 can full fat coconut milk (we use Thai Kitchen)
  • 1 egg
  • 3 tbsp arrowroot powder (you can substitute regular all-purpose flour here if that’s not an issue for you.)*
  • 3 tbs organic sugar, or honey, or maple syrup
  • 1 tsp vanilla  
  • ½ cup unsweetened shredded coconut
  • pinch of sea salt

You take your coconut milk, egg, arrowroot powder (or flour), sweetener of choice, salt, and put them in a pot. Bring the mixture to a boil over low heat. Make sure you stir constantly so it doesn’t burn to the bottom of the pan. You’ll notice it will start to thicken. 

Once your mixture has boiled and thickened, turn off the heat and add your vanilla and shredded coconut. 

And then enjoy! Tara likes hers with some almonds on top. I like mine warm off the stove. 

The pudding does stay great in the fridge for a few days. Where it’s coconut milk based it will be thicker cold from the fridge than it is warm from the stovetop. 

I got five servings (approx 1/2 cup each) from the recipe. 

Image

 

*You could also try coconut flour, but try it with just half the flour – only 1.5tbsp

Cooking on the fly (Paleo Coconut Ginger Beef)

Tags

, , , , , ,

Okay first we have to get the following rant out of the way:

GO AWAY WINTER!!!!!

No seriously, please go away. Your persistent winter storms have left us feeling down right depressed and your teasing of the few hours of sun you’ve shined on us has done nothing but practically left us in tears over the long awaited Spring that still seems so.far.away.

Man, it’s been tough. Really tough. Make you cry like a big baby tough. Make you want to eat frozen pizzas, tubs of ice cream and hunker under the covers until the first sign of Spring literally pops up on your front lawn.

Except we can’t see the lawn because it’s been covered in snow for almost 4 months straight.

Okay, rants over and with the recent Daylight Savings time change we are feeling a little more optimistic that Spring is in fact just around the corner.

(Thank goodness).

Back to business.

Cooking on the fly. How many times have you opened up the fridge only to find a few vegetables and pretty much nothing else? That happened to us. Busy week. Weekly shopping won’t happen for another day or two. We found ourselves in kind of kerfuffle…

So we took thawed a pot roast and threw those veggies together to make this Coconut Ginger Beef. Literally cooking on the fly.

Paleo Coconut ginger beef

And it was delish!

Paleo Coconut Ginger Beef

Ingredients:

  • 2 lbs of beef (we used a pot roast)
  • 1 Large Broccoli Stalk (cut into floret sizes – and use the stalk!)
  • 2 Large Peppers or 4 Small Sweet Peppers (sliced thin)
  • Thumb Size Ginger (peeled and chopped)
  • Garlic (peeled and chopped) – we used 6 cloves. Adjust accordingly]
  • 1 Tbsp FoC (Fat of Choice)
  • Sprinkle of Shredded Coconut

The sauce:

  • 1/2 cup wheat free soy sauce
  • 1 Tbsp Fish Oil
  • 2 tsp Sriracha sauce (adjust accordingly)

Put the ingredients together for the sauce so that you can adjust the amount of sriracha you want to use. We like things with a kick and probably could have used a little more. Set aside.

Now the really nice thing about this recipe is this: almost any vegetable that you have will be good. Carrots, celery, peas, onion, brussels sprouts, cabbage, green beans….If it’s in your fridge it will probably work. So get creative. Remember to #eattherainbow! Prep your veggies before you prep your beef. Food safety and cross contamination are important things to keep in mind when you’re in your kitchen. Set aside.

Cut your beef into thin strips

In large saute pan or wok, add fat of choice (we use rendered bacon fat) on med-high heat then add garlic/ginger and saute for about 30 seconds (just until the garlic browns). Turn stove top down to med heat and add beef. Continue to saute about 5 minutes making sure beef is cooked to a medium rare (more / less depending on your preference).

Add veggies. Saute another minute or two.

Add sauce. Bring to slight boil. Then turn down heat to a simmer and leave for another 5 minutes.

When you’re ready to serve, sprinkle with shredded coconut.

Enjoy!

~Now that’s good eatin’ Folks!

Paleo Chocolate Cups (almond / coconut butter)

Tags

, , , , , ,

paleo chocolate cups

Let’s not beat around the bush…

Chocolate is A.M.A.Z.I.N.G

It tastes good. It makes most of us feel good if even for a few seconds and seriously we’ve never heard anyone said “ya know I’m having a great day and this chocolate I’m about to stuff in my face is going to turn my great day into a crappy day so I better not eat it

The only problem with most chocolate is it’s really shitty. Overly processed, with “how the hell do you pronounce these” chemicals added to it and enough sugar to send anyone on a binge and into a cycle of not being able to put down that 15th reece’s pieces peanut butter cup…

Following a paleo food foundation (or at least trying to the best of our ability) doesn’t mean we thumb our noses at chocolate. Fuck, we love chocolate. And there in lies the problem: because we love it so much we have to be very (very very) careful in our consumption.

In fact, we have to be very cautious in our consumption of anything containing any kind of “sweet tooth” factor. We don’t just take something we like, find the paleo version and then proclaim “IT’S PALEO THEREFORE WE WILL NOM OUR FACES OFF AND NOT WORRY”.

We worry.

So when we do make things like the following Chocolate Almond Butter Cups and Chocolate Coconut Butter Cups, we do so knowing we have to be very vigilant to make that shit last and not turn it into a replacement for say something healthier like oh we don’t know…vegetables or something.

Okay so listen, make these. Don’t go buy crappy cheap chocolate. Work for that shit. Roll up your sleeves, create in your kitchen and enjoy the hell out of knowing you’re taking another step away from the processed foods and taking a little more control of your food.

Enjoy!

Paleo Chocolate Cups (Almond Butter / Coconut Butter)

The amounts listed made 6 large cupcake wrapper sized portions. Adjust accordingly if you want more or less or smaller sized amounts!

Ingredients:

12oz Dark Chocolate (preferably 70% or higher)

Almond Butter Filling:

  • 1/4 c Almond Butter (or any nut butter really) and if you want to make your own you can go HERE.
  • 1 Tbsp honey (though you can omit this if you prefer a less sweeter cup)
  • 1/4 tsp vanilla extract (again this is a preference not a requirement)
  • Sea Salt for garish.

Directions for Almond Butter Filling: Mix that shit together until smooth

Coconut Butter Filling:

  • 1/2 cup unsweetened shredded coconut
  • 1 Tablespoon melted coconut oil
  • 1/4 teaspoon vanilla extract
  • Pinch of sea salt

Directions for Coconut Butter Filling:

In food processor or high speed blender mix ingredients until you get a sticky (delicious) mess of smooth coconut…It might take a few minutes and you’re gonna have to scrap the sides but that’s why we roll of our sleeves and put some work into it!

Now putting it all together…

Melt 1/2 your chocolate either in the microwave on high (but keep a close eye that you don’t burn the chocolate goodness), or in a double boiler contraption. We go for the double broiler method (bowl in a saucer on the stove top on low).

When melted, place approximately 1 Tablespoon of chocolate in the bottom of each wrapper and smooth out with the back of a spoon so that you create a “cup” like shape (meaning a bottom and sides). Tedious but damn if you don’t feel like a BOSS in the kitchen with your master chef skills!

Refrigerate until hardened (about 5 – 10 minutes)

Portion out Coconut Butter and Almond Butter into chocolate cups  and flatten (make sure you leave a little wiggle room on the sides for the chocolate topping).

Melt the other half of your chocolate and again place approximately 1 Tablespoon of chocolate over filling to seal. If you’re using a cupcake pan you can lightly bang it on the counter to help with the process. If not using a cupcake pan you can smooth it out with the back of a spoon.

Garnish coconut cups with shredded coconut. Garnish Almond Cups with a touch of coarse sea salt.

Refrigerate until hardened (again about 5 – 10 minutes).

~Now that’s good eatin’ Folks!

Brussels Sprout Hash (it’s that easy!!!)

Tags

, , , , , ,

It would be easier if there were 34 hours in a day.

Enough time to sleep.

To get shit done at work.

Take care of family.

Cook something delicious and, please for the love of all that is pure, somewhat healthy.

Relax.

Sleep. Sleep. Sleep. (we know we said sleep already but it’s not really happening too much over here so we’re emphasizing how much we wish we were sleeping better).

UNFORTUNATLEY…

The day still only has 24 hours in it and like everyone else we scramble to cram as much as possible into the twenty four sessions of sixty minute cycles.

Opening the fridge and knowing you HAVE literally pull a rabbit out of the old hat can make it hard to commit to eating the best you can. Listen, we get it. Picking up the phone or piling into the car and ordering your favorite pizza feels so much more easier than whipping up a meal to serve at the table.

But we all know that that kind of shenanigans over and over again not only FLATTENS our wallets, it FATTENS our bodies. NO NO NO Bueno!!!

Our schedules are all out of whack adjusting to the “we don’t give set schedules” at Costco. Mimi’s days off are the same (lucky her). Tara’s…well they change week to week. Meaning, some days off are spent in the kitchen making enough food to pack 10 lunches and some dinners for those “I just can’t cook” kind of days at work. Sleeping in on those glorious Saturdays are long gone and now filled with going to the farmer’s market and Costco for kitchen supplies before returning to Costco for long shifts during the holiday season…

The point?

Cook your face off when you can so you don’t have to worry when you eat your face off. (hmmmm, that didn’t come out quite like we intended)…

Let’s try that again.

The point?

Cook enough food when you have the time so you don’t have to worry what to eat when you don’t have the time.

Like the recipe below!

This Brussels Sprout hash is amazing! It’s even more amazing because it’s so freaking easy to make and if you use the amounts listed will make enough for a few breakfasts (or lunches or dinners). It’s one of our “go to” foods right now because its so easy to make and tastes phenomenal with it’s limited ingredients.

Food processor a must for this recipe (or the patience and time (LOL) to shred each little cute Brussels Sprout)

Enjoy!

Paleo Brussels Sprout Hash

Ingredients:

  • 2 Pounds Brussels Sprouts cleaned (Costco has 2 pound bag, cleaned and ready to go!)
  • 1/2 Pound Bacon
  • 1 Onion (chopped)
  • Garlic (we used 6 cloves minced)
  • 1 Cup Chicken/Veggie Broth

Note: This is gonna make A LOT of hash so either whip out a big saute pan/wok or adjust according to your needs.

Grab your trusty food processor and using your shred attachment, turn those little heads into hash!

In saute pan, cook bacon thoroughly then remove from heat and either a) discard bacon fat or b) save that delicious bacon fat for future FoC (fat of choice) needs. Set bacon aside (and we dare you not to eat a piece!)

Return saute pan/wok to stove top and on medium heat add a little FoC (see how you should keep your bacon fat around?), minced garlic and onion. Cook until onions become translucent. Add Brussels sprout hash and the broth. Continue to cook on medium heat for about 5-7 minutes.

While cooking hash, chop bacon and add to saute pan.

Now if you like your hash a little crispier, turn the stove top up a little and crisp the hash for another minute or so (making sure to stir so it doesn’t burn). Serve with eggs, or as a side dish or as a stand alone meal!

brussels sprout hash

Now that’s good eatin’ folks!

Have your cookie (and eat it too!)

Tags

, , , , , , ,

Every food foundation comes with a vast array of personal decisions. It’s easy to put our opinions on other people’s food foundations according to those personal decisions. What we consider Paleo (and we think we should add the ending “ish” because for us, Paleo ebbs and flows like the vegetable options at our local farmer’s market) is not what our neighbor “Mr. Joe Blow and I only eat 100% strict Paleo” would eat. We don’t call ourselves Paleo out of some sort of political agenda or “hey everyone else is on that bandwagon so scooch on over friend cause we’re gonna jump on it too”. We call ourselves Paleo because we’re not afraid to  cook in our own kitchen using naturally occurring ingredient. Lean meats. A shit ton of vegetables. Very little grains. No Legumes. Lots of spices and we’re not afraid of eating good fats despite the “low fat/no fat” confusion caused by the majority of the food industry. Eating Paleo makes us feel better. Perform better. Sleep better. The Standard American/Canadian Diet couldn’t give us that. End of story.

You’ll hear a lot of the Paleo community get their boy/girl panties in a bunch over the idea of eating treats. Every where you look, there’s a new alternative for that Duncan Hines Triple Chocolate Brownie Cookie Dough Vanilla Ice Cream in a box all you have to do is add an egg and pop it in the microwave for 3 seconds and VOILA! Enough sugar and fat and processed deliciousness to knock over a fat bull.

We love sweets. We don’t partake in them very often but when we do we still try and make the best decisions we can (unless of course you happen to attend Tara’s Costco Christmas Party and they have gingerbread pudding and that really cool baked Alaska then ALL BETS ARE OFF!) and by best decision we mean we try to keep things under control and use naturally occurring (with as little processing as possible) ingredients.

cookies 1Take these delicious looking cookies. Made in our very own kitchen. Flour? No. Crisco/Fluffo? No. Butter? No. Sweet and Chocolate-y? Yes? Still full of lots of calories per cookie? About 160 depending on the size of your cookie? Could we sit down and eat the entire batch just like that Duncan Hines box of processed ingredients we can’t pronounce? HELL YES! Will we? No. We decided that of the 22 cookies this made, we ate 2 (one each) when they were done. Gave 2 to our lovely gaybor Abby and 4 to our trainer Chris. That leaves 14. Just enough for each of us to have one each day for the next seven days.

Enough of the babble. Make the cookies. Enjoy the hell out of them. Don’t gorge yourself. Cook in your own kitchen. And for Pete’s sake stop eating the Duncan’s crap.

Paleo Trail Mix Cookies

Ingredients:

  • 1 C Almond Butter (or other nut/seed butter)
  • 1 C Unsweetened Shredded Coconut
  • 1/2 C Semi Sweet Dark Chocolate Chips
  • 1/2 C Cane Sugar
  • 1/2 C Raisins (or dried cranberries)
  • 1/2 C Dates, chopped
  • 1/4 C Shelled Pumpkin Seeds aka Pepitas (or sunflower seeds)
  • 1/4 C Honey (or maple syrup)
  • 1 Egg
  • 1/2 Tsp Vanilla
  • 1/2 Tsp Baking Soda
  • Pinch of Salt

Preheat oven to 350F.

If you really want to get all awesome up in your kitchen, try your hand at making your own almond butter before making these cookies. BAM! Two birds one delicious stone!

Put together your dry ingredients and mix well. Add almond butter, egg, vanilla, and honey to dry ingredients and mix until you have a nice cookie dough. Drop tablespoonish size dough onto  cookie sheet lined with parchment paper or silpat baking mat and bake for about 12 minutes. Remove from oven. Cool, then put one of those babies in your mouth!

~Now that’s good (but controlled) eatin’ Folks!

 

Ode to Fall (Curried Roasted Sugar Pumpkin and Sausage)

Tags

, , , , , , , , , , , ,

A Haiku:

How We Love Thee Fall

Pumpkins, Leaves, Cold Clear Crisp Days

Get In Your Kitchen!

Fall is deep upon us. Having to throw an extra blanket on the bed and donning the slippers before trying to find your way to the bathroom in the middle of the night, can only mean one thing: WINTER SQUASHES ARE HERE!!!!!

Oh man, we love our squashes. We’re venturing out a little and trying our hand at new squashes this year too. We’ve already tried a Sweet Mama squash (in the Kabocha family) and are eyeing a few others too as the nights get colder and we look for those healthier comfort foods.

Below is the recipe that will not only bring tons of comfort to your belly but it’s looks pretty amazing with the deep orange pumpkin and the wilted spinach mixed in. The fun thing about this recipe is you can change it up in so many ways just using the three basic ingredients: Squash, Sausage and Spinach. Try a different squash. Try a different Sausage. Try a different leafy green. Mix up your spices and BAM BAM BAM a totally new creation!

(oh looky there it’s a one picture recipe again!)

pumpkin and italian sausage

Enjoy!

Paleo Curried Roasted Sugar Pumpkin and Italian Sausage

Ingredients:

  • 1 Sugar Pumpkin (seeded, peeled and cubed)
  • 1 lb Favorite Sausage (we used spicy Italian – remove casings)
  • 4 Cloves of Garlic (more or less depending on your taste buds)
  • 4 Cups Spinach
  • 1 Tsp Curry Paste
  • 1 Tsp Olive Oil (to lightly coat squash prior to roasting)

Preheat oven to 350F

This is seriously a super easy recipe. No seriously. Easy Peasy. It’s even easier if you don’t feel like peeling the sugar pumpkin first. You can just cut it in half, remove seeds then roast (flat half down) until fork can poke through the skin. When we cook a squash we tend to remove the outer shell first. If you cut the skin off, then cube, lightly coat with olive oil and roast until tender (about 20-30 minutes depending on oven). Halfway through the roasting process add the cloves of garlic and finish roasting.

While pumpkin is roasting, remove casings from sausage and in saute pan cook thoroughly on medium heat.

Here’s where timing gets a little tricky. We all want to eat hot foods during the colder months so the best way to do this is: Begin roasting. When you add the garlic cloves to roasting pumpkin, then start sausage.

About the time the sausage is done, so will the pumpkin. Remove sausage from saute pan but leave the delicious drippings (if you save fat for future cooking then remove half and save) otherwise dispose of half. Turn down burner to low and wilt spinach slightly in remaining sausage drippings.

In food processor add sweet pumpkin (if you roasted it in half you MUST remove the skin first), garlic, and curry paste. Pulse until mashed to your preference. Add spinach and pulse just a few times to mix.

Plate sausage in mound (did we just say mound???) and top with amazing curried pumpkin. Eat like it’s going out of style then head back to your favorite farmer’s market or store for more winter squashes because the possibilities are endless!

~ Now that’s good eatin folks!

Green Bean and Bacon goodness…

Tags

, , , , , , ,

Normally when we’re thinking about posting a recipe, we’ll pull out our trusty camera (read small outdated digital camera) and snap away as we make our dish. Is the lighting good? Does this picture make the food look good? Holy Jesus why can’t we get a good focus on the food?!!?

Or we’ll make a dish and think to ourselves, “Dammit, we should have taken pictures while making this”…

Then we don’t get around to making it again for a while at which time we usually sit down at the table and think DAMMIT, WE SHOULD HAVE TAKEN PICTURES WHILE MAKING THIS!!!!!”

So for this recipe, there is only one picture: The final product (with some instagram filtering) cause fuck it, we made this and it was phenomenal. It was a dish that was shared during the big Canadian Thanksgiving family dinner and barely a green bean made it home (thankfully though our Corning Wear made it back!)

green bean bacon

The recipe below makes a lot. And by a lot we mean either a) share it with friends and family during a feast b) be prepared to have it for left overs or c) adjust the recipe accordingly…

We hope you’re going with “a” or “b” cause sharing is awesome and left overs pretty much rock our socks off!

Enjoy!

Paleo Green Beans and Bacon

Ingredients:

  • 2 1/2 lbs of Fresh Green Beans (cleaned, trimmed and sized to your preference)
  • 1 lb of Bacon
  • 1 Large Yellow Onion (chopped)
  • 4 Large Cloves of Garlic (sliced thin)

Grab your favorite skillet (in our case it’s our trusty wok), chop or cut your bacon into small pieces and on medium heat, saute until just about cooked.

Add garlic and onion and continue to saute until onions are just about cooked all the way through and garlic slices begin to brown.

Drain about 75% of the bacon grease (but save it and use it later to cook up your favorite Paleo dishes!) and add your green beans and saute for an additional 5 minutes or so.

The trick with this dish is to NOT over cook the green beans. You want them to be vibrant in color and crisp in taste.

Eat the ever living crap out of that dish!!!

Repeat (and then repeat again!)

Paleo Coconut Curry Chicken…

Tags

, , , , , , , , , , ,

Summer is coming to a close. Leaves are quickly turning those lovely deep oranges and reds that we love so much as we meander in our neighborhood trying to get the walks in that we miss so much during the winter months.

The seasons change pretty quickly around here. One day you’re planning a big barbecue, throwing the frisbee around outdoors and lathering on that suntan lotion and the next day you’re putting on your hoodie, pulling out your rainboots and thinking about when you’re going to need to make the winter tire appointment.

It also means that local foods around here change. Root veggies become the predominate staple and instead of those big old summer salads you begin to think about hearty stews that warm your insides.

This is one of those hearty stews. We found this little recipe over at Nom Nom Paleo and as usual changed things up according to what we had and what we like. The recipe below is a little larger than most recipes because when we cook we’re also thinking about lunches for the coming work week. Change amounts according to what you need but seriously it’s better to have more and cook less if you ask us!

Enjoy!

Coconut Curry Chicken Stew

Ingredients:

  • 2 1/2 pounds boneless chicken breasts (or thighs),
  • 1 tablespoon coconut oil or fat of choice
  • 2 large onion, chopped
  • 2 tablespoons Thai curry paste
  • 1 can coconut milk (full fat is preferable)
  • Lots of veggies ( we used asparagus/sugar peas/peppers)
  • Garlic, minced (we used 8 cloves)
  • Spices according to your likes (we used chili powder/paprika/salt/pepper)
  • Zucchini (optional – used for “noodles”

The players

As usual, you want to think about food handling safety while prepping so it’s better to prep veggies THEN prep chicken.

Veggies

cute bowl

*** Side Note: A friend of ours gave us some stuff to sell at an upcoming yard sale and we found this cool bowl in with the goodies. Yhea, not gonna lie, we’re totally keeping it for ourselves***

Once you’ve cut your chicken into desired size, you want to add your spices. Again, in the Martin/Dowe household we do love a little spice in our life:

  • 2 Tbsp Chili powder
  • 1 Tbsp paprika
  • A little Salt
  • A lot of pepper

Chicken...

Heat up your coconut oil (or FoC) in saucepan or wok and cook chicken thoroughly. Remove from pan and set aside…

mmmmmm chicken...

Once removed, add garlic to pan or wok and saute for a minute or two…

garlic...

Add veggies of choice and saute. Don’t over cook. Keep them crunchy!

veggies!

While veggies are in the saucepan/wok, mix coconut milk and curry paste together in separate bowl. Add sauce to veggies and return chicken to pan. Turn down the heat and let simmer…

Now if you’re adding the zucchini as a base this is where you want to make your “noodles”. We have this really handy grater:

"noodles"

You can also use mandolin and slice thin or use practice your knife skills and do it by hand. In separate saucepan heat up a little coconut oil/FoC and saute the “noodles”…BE CAREFUL and don’t over cook. These little strings of deliciousness only take a minute to heat up. After that they turn to mush…

noodles

Serve and Enjoy!

Paleo Coconut Curry Chicken

We only cooked enough “noodles” for the one meal. If you want to stretch this out a little you can add quinoa as a base (which by the way if freaking amazing with the coconut curry sauce!).

We were able to get one meal and 4 lunches out of the whole shebang!

~Now that’s good eatin’ folks!

Follow

Get every new post delivered to your Inbox.

Join 122 other followers