This is definitely the time for bowls of warm stews and soups. Curl up to a big bowl of this and feel good about what you're putting into your body.
2 lbs. grassfed stew beef
3 TBS EVOO
1 onion, diced
2 cloves of garlic (or more if that's your thing) minced
1 TBS fresh rosemary (1 tsp dried)
1 TBS fresh thyme (1 tsp dried)
2 TBS coconut flour
1 C red wine (just use a cheap cab...seriously buy it at CVS for $5.99!)
1/2 C sun-dried tomatoes, chopped
1/2 tsp sea salt
1/2 tsp cracked pepper
1 lb butternut squash, cut into 1 inch pieces (you can get it pre-cut at Trader Joe's)
3-4 C beef broth
Mix coconut flour, salt and pepper. Toss stew meat in flour mixture, and evenly coat. Heat EVOO over medium heat in a large sauce pot. Saute onion, garlic, rosemary and thyme until tender, about 3 minutes. Add wine. Don't let your drool drip into the pot! =) Add tomatoes and then add just enough broth to cover the meat. Bring it to a boil and then let it simmer for 3 & 1/2 hours. Add the butternut squash and cook for another 1 & 1/2 hours.
Get yo' grub on!!!
A Place for all my CFC CHICKS!! We, Kaysie, Jennie and I will be sharing information that we find useful as a CrossFitter, Trainer, Mother, Wife and a Friend!!!
January 17, 2011
Chicken Tenders
I posted this recipe in the discussion forum a hot minute ago; but I have since perfected it! Sometimes you just need a little comfort food, and this will hit the spot!
1 lb. organic chicken tenders
2 eggs
1 & 1/2C Almond flour (you can get it at Trader Joe's for $3.99. It's raw and doesn't cost $11 like the Bob's Red Mill)
1 heaping tsp garlic powder
2 tsp cumin
2 TBS poultry seasoning
1/2 tsp sea salt
1/2 tsp cracked pepper
Coconut Oil (I use Nutiva Organic Extra Virgin...it tastes and smells UH-MAAAAAZING!)
Mix almond flour and spices in large bowl.
Beat eggs in medium bowl. Put tenders in egg and dredge in almond flour mixture. Heat coconut oil on med-high heat. You want the level to be about 1/2 inch deep, so amount of oil will vary depending on your pan size.
"Fry" tenders in coconut oil until golden brown and crispy - about 7 minutes per side - let cool on paper towels and resist the urge to shove them in your face while standing over the counter! =)
I'm including a recipe to my homemade honey mustard. You won't want to eat this if your doing a strict Paleo diet, but it's a great treat for a party dip!
1/2 C mayo
1/4 C honey
2 TBS dijon mustard
Mix all the business and get your dip on!
1 lb. organic chicken tenders
2 eggs
1 & 1/2C Almond flour (you can get it at Trader Joe's for $3.99. It's raw and doesn't cost $11 like the Bob's Red Mill)
1 heaping tsp garlic powder
2 tsp cumin
2 TBS poultry seasoning
1/2 tsp sea salt
1/2 tsp cracked pepper
Coconut Oil (I use Nutiva Organic Extra Virgin...it tastes and smells UH-MAAAAAZING!)
Mix almond flour and spices in large bowl.
Beat eggs in medium bowl. Put tenders in egg and dredge in almond flour mixture. Heat coconut oil on med-high heat. You want the level to be about 1/2 inch deep, so amount of oil will vary depending on your pan size.
"Fry" tenders in coconut oil until golden brown and crispy - about 7 minutes per side - let cool on paper towels and resist the urge to shove them in your face while standing over the counter! =)
I'm including a recipe to my homemade honey mustard. You won't want to eat this if your doing a strict Paleo diet, but it's a great treat for a party dip!
1/2 C mayo
1/4 C honey
2 TBS dijon mustard
Mix all the business and get your dip on!
January 4, 2011
Shepard's Pie Recipe
Topping:
2 large bags of cauliflower florets (Trader Joe's)
1/2 - 3/4 cup coconut milk
1/2 tablespoon coconut oil
salt & pepper to taste
paprika for garnish
Meat Filling:
2 tablespoons coconut oil
1 onion, chopped
4 cloves garlic, crushed
4 carrots, peeled and finely diced
2 lbs. ground beef
2 teaspoons tomato paste
1 cup beef broth
3.5 teaspoons fresh chopped rosemary (2 teaspoon dried)
2 teaspoon fresh chopped thyme leaves (1 teaspoon dried)
2 egg whites
Directions:
1. Make the Topping: Place the coconut milk and cauliflower in the bowl of a food processor and puree until smooth. Melt the coconut oil on the stove or in the microwave and add to the cauliflower, along with salt and pepper. The cauliflower will be cold because it's raw (BUT DELICIOUS!)
2. Preheat the oven to 400 degrees F.
3. Make the Filling: Heat a large skillet over medium-high heat and add the coconut oil. When it's hot, add the carrots and onions, reduce heat to medium-low and cover; allow the vegetables to get soft but not brown. This takes about 5 minutes.
4. Add the garlic to the pan and stir 'til fragrant, about a minute. Add the ground meat and break up with a wooden spoon, until it's cooked through and brown, about 5-10 minutes.
5. Add the tomato paste, broth, and herbs. Stir to combine, then bring to a boil, and reduce to a simmer for 10 minutes or so. Set the pan aside and allow to cool for 10-15 minutes. Lightly scramble the egg whites and blend into the meat mixture.
6. Assemble It: Spread the meat mixture evenly in a dish; I used a 12X9 glass dish. Spread the cauliflower mixture on top of the meat with a spatula and sprinkle lightly with paprika.
7. Place on the middle rack of the oven and bake for 30 minutes or just until the top begins to brown. Remove to a cooling rack for 5-10 minutes before serving. Make sure to serve with some veggies or salad for maximum micronutrient power.
This is fabulous for lunch the next day too! MMM-MMM-GOOD!
2 large bags of cauliflower florets (Trader Joe's)
1/2 - 3/4 cup coconut milk
1/2 tablespoon coconut oil
salt & pepper to taste
paprika for garnish
Meat Filling:
2 tablespoons coconut oil
1 onion, chopped
4 cloves garlic, crushed
4 carrots, peeled and finely diced
2 lbs. ground beef
2 teaspoons tomato paste
1 cup beef broth
3.5 teaspoons fresh chopped rosemary (2 teaspoon dried)
2 teaspoon fresh chopped thyme leaves (1 teaspoon dried)
2 egg whites
Directions:
1. Make the Topping: Place the coconut milk and cauliflower in the bowl of a food processor and puree until smooth. Melt the coconut oil on the stove or in the microwave and add to the cauliflower, along with salt and pepper. The cauliflower will be cold because it's raw (BUT DELICIOUS!)
2. Preheat the oven to 400 degrees F.
3. Make the Filling: Heat a large skillet over medium-high heat and add the coconut oil. When it's hot, add the carrots and onions, reduce heat to medium-low and cover; allow the vegetables to get soft but not brown. This takes about 5 minutes.
4. Add the garlic to the pan and stir 'til fragrant, about a minute. Add the ground meat and break up with a wooden spoon, until it's cooked through and brown, about 5-10 minutes.
5. Add the tomato paste, broth, and herbs. Stir to combine, then bring to a boil, and reduce to a simmer for 10 minutes or so. Set the pan aside and allow to cool for 10-15 minutes. Lightly scramble the egg whites and blend into the meat mixture.
6. Assemble It: Spread the meat mixture evenly in a dish; I used a 12X9 glass dish. Spread the cauliflower mixture on top of the meat with a spatula and sprinkle lightly with paprika.
7. Place on the middle rack of the oven and bake for 30 minutes or just until the top begins to brown. Remove to a cooling rack for 5-10 minutes before serving. Make sure to serve with some veggies or salad for maximum micronutrient power.
This is fabulous for lunch the next day too! MMM-MMM-GOOD!
Whole30 and P-P-P-Paleo
Hey Hey Party People!
My apologies for not being more diligent in posting here. I've had some personal termoil in my life as of late, and simply have not handled it well. Pretty disapointing actually, but hey live and learn right??? I am officially getting my shit together, and you shall be graced wih my ridiculousness much more often.
Word? Word.
Sooooooo Allison asked me today if I'd be the proverbial "point person" for the next Paleo Challenge, and of course I said yes! See, I really dig on the "Paleo" grub; and I love mixin' it up in the kitchen (ask me about my bars - oh yes, they can be yours!). I am back on the clean eating train, and I started a Whole30 - Check out the Whole 30 - just yesterday, along with a 16 week Olymipc Lifting/Strength program. I shall be posting all sorts of fun things here during my Whole30 and the next Paleo Challenge. Those fun things will include, but shall not be limited to: recipes, links, challenges, victories and such. I might even provide a motivational quote or two! =)
For anyone who will be starting the Paleo Challenge this month, let me just put it out there for you now...your first week is Going. To. Suck. (I was going to put "suck ass", but I thought that might be too much. No?) You are removing some seriously nasty toxins from your body, and you're asking your body to burn fat (both body fat and dietary fat)for fuel instead of those dirty carbs (processed carbs, that is). You will probably have headaches and feel a bit run down. FEAR NOT!!! These side-effects of your detox will subside, and one morning - sooner than later - you will wake up feeling all sorts of funky fresh! Believe me, it is SO WORTH the initial suck. You will not only notice changes in your body composition, but you will also reap the benefits of getting stronger, recovering faster, and sleeping better...ahhhh the precious sleep. I truly can not speak enough to this lifestyle change. GET YOUR ASS SIGNED UP FOR THE NEXT CHALLENGE!!! You will be so happy you did!
I really hope you all will begin to use this forum as a sounding board for what you're experiencing with your health and fitness!
PS: I had a prior entry that was to be continued, but it won't be. I'm all about moving forward so that is what's going down! =)
My apologies for not being more diligent in posting here. I've had some personal termoil in my life as of late, and simply have not handled it well. Pretty disapointing actually, but hey live and learn right??? I am officially getting my shit together, and you shall be graced wih my ridiculousness much more often.
Word? Word.
Sooooooo Allison asked me today if I'd be the proverbial "point person" for the next Paleo Challenge, and of course I said yes! See, I really dig on the "Paleo" grub; and I love mixin' it up in the kitchen (ask me about my bars - oh yes, they can be yours!). I am back on the clean eating train, and I started a Whole30 - Check out the Whole 30 - just yesterday, along with a 16 week Olymipc Lifting/Strength program. I shall be posting all sorts of fun things here during my Whole30 and the next Paleo Challenge. Those fun things will include, but shall not be limited to: recipes, links, challenges, victories and such. I might even provide a motivational quote or two! =)
For anyone who will be starting the Paleo Challenge this month, let me just put it out there for you now...your first week is Going. To. Suck. (I was going to put "suck ass", but I thought that might be too much. No?) You are removing some seriously nasty toxins from your body, and you're asking your body to burn fat (both body fat and dietary fat)for fuel instead of those dirty carbs (processed carbs, that is). You will probably have headaches and feel a bit run down. FEAR NOT!!! These side-effects of your detox will subside, and one morning - sooner than later - you will wake up feeling all sorts of funky fresh! Believe me, it is SO WORTH the initial suck. You will not only notice changes in your body composition, but you will also reap the benefits of getting stronger, recovering faster, and sleeping better...ahhhh the precious sleep. I truly can not speak enough to this lifestyle change. GET YOUR ASS SIGNED UP FOR THE NEXT CHALLENGE!!! You will be so happy you did!
I really hope you all will begin to use this forum as a sounding board for what you're experiencing with your health and fitness!
PS: I had a prior entry that was to be continued, but it won't be. I'm all about moving forward so that is what's going down! =)
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