My Twist on Stuffed Peppers

stuffed peppers 2

stuffed peppers 1

There is a great recipe that I have gone back to over and over for stuffed peppers in “Practical Paleo” by Diane Sanfilippo. It is basic and tasty and good for you! Easy to prepare ahead, even to have in the freezer.

I am always wanting an additional flavor punch. OK. I can’t help but tinker with recipes sometimes.

So with the addition of Chorizo for flavor punch, and spinach for extra veggies, and cumin and double the garlic? OH you just have to make this, it is so good!

Here’s what:

My Twist on Stuffed Peppers:

Preheat your oven to 375 degrees. While doing that, halve and remove seeds from 3-4 red bell peppers. Place these in a large pyrex dish, flesh side up, and roast for 20 minutes. Take them out and let them cool enough to handle….flip over and they are ready to stuff.

The Filling!
1 pound grassfed ground beef
1 pound organic chorizo (I use a veal chorizo)
begin browning these two ingredients in a large skillet.

As the meat browns, add:
1 onion, diced
8-10 cloves of garlic
salt and pepper
1/4+ tsp red pepper flakes (depends or your heat pleasure!)

Keep moving it all around in the pan, browning the meat and onions as you go.
Add in 1/2 tsp or more dried basil and oregano
add 1/4 tsp cumin
Add in 1 can fire roasted diced organic tomatoes
Add in several handfuls of baby spinach (fresh). Up to 10 oz.

as the spinach wilts, turn off the heat….this part is done!
You can add in some fresh basil leaves at this point as well.

Fill your roasted peppers with the meat mixture, and any extra meat just tuck in around the peppers, someone will eat it!

Put back in the over at the same heat for another 15-20 minutes to heat through and let the flavors meld. (Especially tasty the next day!)

Because of the flavors involved, you can push this as mexican food or italian…maybe this is fusion? I don’t know. But it is a meal in itself. Or you can dice a little avocado on top! Or serve with a salad!

So dern good. You need to try this one!

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Rosemary Fried Eggs – Guest Blog from my sister Tricia!

tricia bfast

My very young oldest sister has tinkered with Paleo food for about a year, but has recently refocussed and hounding me for recipes! Well, now she is trying out some new stuff on her own!
She sent me a pic this morning of a delicious breakfast and I asked her to write a guest blog entry to go along with it….and she very quickly complied!
As she mentions below, she is working with Joshua Weissman’s The Slim Palate Paleo Cookbook…and everything is coming up delicious! You can find the cookbook in most bookstores and online at Amazon and BN. Joshua is a local, and a really impressive young man! Check out his blog at http://www.slimpalate.com and his facebook page, Slim Palate.

Take it away, Sis!…..

Well,
This is my first blog and I am doing it for my younger sister who inspires me every day with her healthy Paleo eating and her beautiful photos and recipes that entice me to eat healthier.

I went to a cookbook signing with her last week for Joshua Weissman’s new cookbook, The Slim Palate, Paleo Cookbook. He is a High School Senior and is quite amazing. His cookbook has beautiful photos and easy delicious recipes, that I am trying several times a week. My husband is even liking them!

This morning I tried his rosemary fried eggs with garlic-lemon spinach and it is wonderful. Just the right amount of citrus lemon flavor and the rosemary on the eggs are a nice touch. I added a little turkey sausage because I just finished a 30 minute cardio burn workout and needed some fuel fast!

I am marinading his Grilled citrus-mustard split chicken to cook tonight! I am using chicken thighs instead of chicken breasts though. Stay tuned for the outcome!

Kristen, how was that for my first blog ever?

Perfecto!!!!!  😉

 

Egg Foo Young-ish from NomNomPaleo

eggfooyung

I am obsessed with “Food 4 Humans” by NomnomPaleo blogger, Michelle Tam.
She was the very first blogger I found when I first delved into Paleo. He recipes were simple and tasty and she is so real! I was so excited when her book came out! And it is one of the BEST cookbooks I have ever relied on! I make things from her book and website weekly…give her a try, you cannot go wrong!

The pic above is her interpretation of Egg Foo Young-ish.
My conclusion is they are really handy little omellettey things that travel well!
This morning I topped a couple with sausage, avacados and salsa…nom!

The link to her site and the recipe is:

http://nomnompaleo.com/post/5568966009/egg-foo-young-ish-spinach-egg-ham-coconut

(hope I did that write….this is my first link in a post…if i missed it, just go see her blog at http://www.nomnompaleo.com you will find all kinds of great things before you race out to buy her book!)

I also had the pleasure of meeting Michelle Tam when she came into Houston for a book signing a few weeks ago. She is a doll! So real…just a working mom who adores food and health!
By the way my all time favorite recipe of hers?
Mexican Pot de Creme.
Deeee VINE!
seriously. try it!

What Lies Beneath

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What lies beneath that glorious fried egg and bacon is a little something I call a spicy sweet potato fritter!
(I know, my second fritter post today..I suppose I had fritters on the brain all weekend!)

I love crispy potato anythings with eggs for breakfast, and was craving a hash brown, or something similar…

here is what happenned:

Spicy Sweet Potato Feta Fritters

In a bowl, mix together:
-1 small sweet potato, peeled and grated
-1/4 red bell pepper, grated, or thinly sliced and chopped
-1 or 2 thin slices of onion, chopped
1/4 tsp crushed red pepper flakes
salt and pepper to taste
3 Tbsps almond flour
1 tsp tapioca flour
1/2 of a beaten egg (break the egg in a little bowl, beat the egg with fork, pour about half into the recipe)
1/4 cup of crumbled feta cheese (optional)

drop batter into a hot skillett with melted butter and coconut oil mixed (about 1 T each) – drop and flatten batter…about half dollar size. Smaller gives you more crispy!
about 2-3 minutes, then flip and go another 2-3 minutes.

(I fried up an egg and bacon in the same skillet and plopped them on top of the fritters. So. dang. Good!)

enjoy!

Spicy spin on Chicken tortilla-less soup

mex soup

Inspired yet again by one of the greats! Ms. Diane Sanfillipo, to me a nutritional guru when it comes to all things Paleo, author of Practical Paleo (my go to for everything knowledgeable and sensible about Paleo living) and also of the 21 Day Sugar Detox, which I find to be an incredible reset for everyone, shares her wealth of knowledge in simple terms, and then eases you into a delicious realm of paleo eating with her tried and true recipes, each one better than the next! I almost never change a note of her recipes, and when I do, traditionally it is just to amp up the flavors to my taste personally, nothing at all wrong in the master recipes.

In the 21DSD, she has a lovely, simple, Chicken Tortilla-Less Soup, which I have seen countless photos and raves about on IG ever since the book came out, but only got around to trying it out this weekend. This was one of those recipes that just got my own wheels spinning! Being a Texas Girl at heart, and having a love of all things Tex-Mex on my dinner table…I like my spicy foods SPICY!

So if you like a truly spicy mexican chicken soup, take a look at this little number which took off from Diane’s base recipe….I think you might like this! Just enough heat without being hot, a lovely meal or side anytime!

Try it like this:

In a large soup pot with a wide bottom, Saute the following:
-1 onion, diced
-2 carrots, diced
-1 red bell pepper, diced
-2 celery stalks, diced
-2 roasted poblanos, peeled, diced (Blacken pepper directly over gas flame, cool and peel. or you can roast in the oven)
-6 cloves of chopped garlic
saute for 7-10 minutes, letting the veggies soften, but not brown.

To the pot, add:
-1 1/2 Tbsp Ground Cumin
-2 tsp coriander
-1/2 tsp ancho chili powder
-1/2 tsp garlic powder
-Salt and Pepper to taste
-1/4 tsp crushed red pepper flakes for heat
continue to saute and mix together.

Add to the pot:
6-7 oz tomato paste, stir in
32 oz of bone broth
1 can fire roasted diced tomatoes
1 handful chopped fresh cilantro
Squeeze in the juice of one lime
drop in 2 chicken breasts, shredded (guilty. I buy an organic rotisserie chicken and use the meat from that…really tasty)

Check the level of saltiness and heat and let the soup simmer 15-20 mins to allow flavors to develop.

When you serve it, top the soup with diced avocado and a squeeze of fresh lime juice.

This soup is hearty and so flavorful!
Hope you enjoy it!

Spicy Veggie Fritter Bites

veggie fritter bits

Well it was a busy weekend and recipes were concocted! I always hesitate to claim any of them as my own, as they always seem to start with someone else’s base idea, but I figure if I tweak it enough and make it so delicious I feel I have to share it, I will claim it! (and always try to give credit to the original)…

So there was a post on facebook for Baked Squash and Carrot frittes by CavegirlCuisine. And it certainly looked good enough for me to print and give it a whirl….but I started brainstorming as I was mixing this up and came up with a delightful spicy fritter that only lasted a few minutes in my house! These are good, and I already have more ideas for them, will show as options here.

Here we go!

Spicy Veggie Fritter-Bites

Mix together the following:
-2 large eggs, beaten
-2 Tbsp melted Kerrygold Butter
-1 cup of grated yellow squash (or zuchini)…squeeze out extra moisture
-1 cup grated carrots
-2 Tbsp diced onions (about 2 slices, diced)
-4 cloves chopped garlic
-1/2 tsp salt
-1/4 tsp cracked pepper
-1 tsp sriracha (or 1/8 tsp cayenne pepper or 1/4 tsp crushed red pepper, all for heat)
-small handful of italian parsely, chopped
-1/4 cup crumbled feta cheese (OPTIONAL)
other options: crumbled cooked bacon, finely diced red bell pepper

Add in 1/4 cup of coconut flour and mix well.

(I think this would also be very good with a spoonful or two of pecan flour)

Fill greased or parchment lined mini muffin pan and bake at 400 degrees for 15-20 minutes, until golden on top.

Great way to get your veggies in!
You could certainly leave out the heat if you have picky eaters, these are tasty, great on the go, and dissappear fast!

Let me know how you like them!

Lemon Lime Gummies

citrus gummies

Treats. Sweets. Good to eats.
Looking for something new for the palate and have been seeing alot of paleo folks playing with gelatin, which on it’s own is very good for you, your gut, your joints, etc. Seeing as I really cannot get into the bone broth thing (although I have really enjoyed the process of making it!) I look to grassfed organic gelatin to add to foods to help me with the things my body really needs.

I read through alot of recipes and tried quite a few. This is my best stab at “gummies” so far! These are very tart/sour/tangy…but kind of addicting!
This weekend we are going to give some other flavors a try….but this is what I have so far:

In a saucepan over a medium to low flame, combine 1/4 c. water with 5 Tbsps of gelatin powder.
Quickly add:
1/4 cup fresh lime juice
1/2 cup fresh lemon juice
1/4 cup raw honey (or other like Agave or maple syrup)
Mix it thoroughly with a whisk or spoon and poor into a shallow pyrex dish…I used a 9×9…you can also use candy molds for shapes!
Place in the refrigerator to cool completely and slice or cut out shapes!
They keep in the fridge for weeks, and are so refreshing!

We also did a few batches with Kombucha in the liquids…in place of the water….with other fruit juices, and this was very nice too!

Raw Veggies with a Sweet Tang

raw veg

Friday night my daughter and I spent doing all things water polo. Her team was dominating! So we got the late start on the games for Saturday. These tournaments last all day and you always end up eating someplace you probably shouldnt! So I though i would throw together something that would travel easy…and be healthy! Plus a few of her teammates are always starving and like healthy foods if you bring them!

A few months ago I had a few bites of a raw broccoli salad that, although I typically do not care for the little raw trees, tasted great! Because of a creamy little dressing with a sweet tang to it! I decided Saturday that would be my inspiration.

I whipped up this salad Saturday morning and took a bucket of it to the games, where the girls devoured it! It was really good! So yesterday I did it again, and have been munching on it breakfast, lunch and dinner!

Here’s the scoop:

Chop up your favorite raw veggies to smallish bites and pile into a bowl. I used:
1 carrot, sliced into coins
3 broccoli crowns, small chop
1 head of cauliflower, small chop
a handful of radishes, sliced
3 inches of Daikon, sliced into little sticks
2 slices of red onion, diced small

then I threw in a little fruit, optional of course:
handful of grapes
handful of blueberries

I think some dried cranberries or raisins would be nice here!

I broke up a handful of fresh pecans as well.

Mix up a quick dressing of:
1/3 cup of homemade mayo
2 Tbsp light raspberry balsalmic vinegar (any light vinegar will work)
1 tsp raw organic honey
a small pinch of salt
Whisk away!

Pour the dressing over the salad and toss, toss, toss. Let it mingle a while, the flavors just keep getting better….toss every once in a while. You can put it in a container with a lid and just give it a shake from time to time….keep it chilled.

This morning I had it for breakfast with bacon crumbled over the top!raw bowl

Been Busy? Chicken in a Pot!

chicken soup pot

Been busy? Yep. That’s right. That’s me. You too. But I try to think ahead sometimes!
In my house it is non stop. My days are long and my family is busy doing all things all directions, so when I went Paleo I broke down and bought my very best friend, the slow cooker.
I have tried many things in it, some are just great! Some are so-so….but you never know until you try!
(One of my favorite slow cooker recipes is for Ketchup! sugar free! The recipe came from the “21 Day Sugar Detox” By SanFillippo…I add some cayenne pepper and it is great!)

Roasts are a snap. Soups and Chilis are easy and delicious too.

Yesterday I ran home at lunchtime and threw all of the items below in the pot knowing we had my daughter’s water polo game to go to after work, and it would be late when I got home, and I would probably be too tired to start cooking? yep.

Here is how we did it:

Chicken in a Pot (pretty much a Chicken Soup!)

Start layering….I put the veggies on the bottom.
4-5 carrots, cut in 1-2 inch pieces.
3 celery stalks, cut into 1 inch pieces.
1 onion, rough large chop
LOTS of fresh garlic, 10-20 cloves, rough chop
one small finger of ginger, peeled and sliced
salt and pepper liberally
Poultry seasoning, or at least garlic powder, thyme, celery salt
1/4 tsp red pepper flakes
Several pieces of organic, free range chicken…I used 2 breasts with skin and bones, and one boneless plus one drumstick I held out from dinner the other night.
(another round of the same seasonings on top of the chicken, plus a little of the chopped garlic)
a handful of fresh parsley

I give it a drizzle of good olive oil and a splash of chicken stock just to put a little moisture on the bottom of the pot…the slow cooking will create a full pot of “juices” as your soup cooks!

PUT THE LID ON….and set it to go for 6-8 hours on low!

Easy easy easy….leave it and come home to lovely smells and a delicious meal….and it is so good for you!

PLUS! Leftovers for the next day! SWEET!

Thai Chicken Meatballs

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Last night we made Thai Chicken Meatballs and broccoli, which turned out mighty good!
I admit, this recipe was not mine originally. I found it in a favorite book, Primal Cravings, that I have a love/hate relationship with. I think the writers of this book have some fantastic ideas! Great flavor profiles! Super ideas! But I truly do not believe they tested half of these recipes, or if they did, they wrote a few of them up, well, wrong. I have made MANY things from the book, and once I have tweaked and fixed a few things, they are really great recipes! So I will say this is their base recipe, with some tweaking so you don’t throw the book out the window, which I almost did more than once.

Here is what should happen:

Put all of the following into a large mixing bowl:
2 pounds ground chicken (we decided last night beef would work here too)
2 Tbsp coconut flour
1/2 cup chopped cilantro
2 Tbsp Peach Jam (all fruit, no sugar added)
2 Tbsp Spicy Chile Sauce (as clean as you can find it!)
2 cloves of Garlic, chopped
1 egg, beaten
1/2 tsp of salt ( or more, to your liking)
Cayenne pepper if you like it spicier….I used about 1/4 tsp
*2 Tbsp water mixed with 1/2 tsp cream of tartar and 1/4 tsp baking soda

Mix with your hands and form golf ball size meatballs. Plece meatballs evenly spaced on a parchment paper lined cookie sheet. (Do not use a silpat. This turns into a mess.)

Bake these in the oven at 400 degrees for about 25 minutes, or until and instant read thermometer reads 165+ degrees. They should be browned on the outside and on the bottoms.

While meatballs are browning in the oven, in a small sauce pan bring the following to a simmer and turn off:
1/2 cup of peach jam (from above)
1/4 cup of chile suace, or more to your liking
2 Tbsp. apple cider vinegar
1/4 cup chopped cilantro
1/2 minced garlic cloves
2 Tbsp water
salt to taste
whisk until blended, heat to a simmer.

When the meatballs are ready, place them in a bowl and pour peach chile sauce over them and toss gently….you are ready to dig in!
We just steamed some broccoli with lemon and salt to serve with them! These are great the next day for leftovers as well, if any are left!