Pork Fried "Rice"

Courtesy of Health-Bent this recipe actually surprised me... never was a huge fan of ginger but this dish possibly has changed my mind. Dare I say that I actually liked this fried "rice" better than the original one posted much earlier. Super easy to make and a real treat... I really do recommend giving this one a try.

 
Ingredients:

1 LB Ground Pork (we bought ours from Wallace- and it's excellent)

4 Oz Sliced bella Mushrooms (I used more than was recommended)

1 Shallot

2 In Long Piece of Fresh Ginger

4 Green Onions, sliced

4 Tbs Coconut Aminos

2 Tbs Chili Garlic Sauce (I found one at Whole Foods- paleo friendly)

1 Head Cauliflower

2 Organic Cage Free Eggs, beaten

Instructions:

Cook up your ground pork in a large sauce pan, breaking it into little pieces as you go (I say large since you will only need one pan for everything).

While your pork is cooking toss your cauliflower in the food processor and pulse until it is a rice like consistency.

Remove your cauliflower and place to the side in a large mixing bowl. Now take your shallot and fresh ginger and place that in the food processor, pulsing until it is pulverized.

Once your pork is nearly done cooking remove from the pan and toss in your mushrooms, 2 of the 4 sliced green onions, 2 Tbs of your aminos, your ginger shallot mixture, & 1 Tbs of your chili garlic sauce now stir. When the mushrooms have begun to soften and everything is nice and combined remove mixture from the stove and place to the side in a bowl.

Using the same pan toss in your cauliflower and saute until it begins to brown and no longer tastes like cauliflower. Add your remaining 1 Tbs of Garlic sauce, along with your remaining 2 Tbs of aminos. I like to turn the heat up for this as well, usually almost on high... I tend to cook the cauliflower for around 10 minutes.

As soon as your cauliflower is ready throw your beaten eggs into the middle of the cauliflower and toss it around until they become scrambled inside the cauliflower.

Finally, add your pork mixture along with your veggie mixture to you cauliflower and saute for an additonal minute or so until combined.

Top with your remaining sliced green onion and enjoy!

http://www.health-bent.com/pork/paleo-pork-fried-rice 

Egg Salad Sandwich- with actual Bread!!!

Thanks to my good friend Jackie I actually was able to enjoy a "real" sandwich the other night for dinner. She recently made a paleo bread recipe courtesy of Elana's Pantry and was kind enough to share a few pieces with myself. I have to say that once this bread was toasted it was really good and I highly recommend making it!

Paleo Bread Recipe Link here:

http://www.elanaspantry.com/paleo-bread/

Egg Salad:

8 Organic Free Range Eggs

1 Cup Chopped Organic Red Pepper

1 Cup Chopped Organic Celery

1 Cup Chopped Green Onion

3 Tbs Mayo (homemade if possible)
Dijon Mustard (I used about 2-3 Tbs)

1/4 tsp Garlic Powder

3/4 tsp Dill Weed

Salt & Pepper to Taste

Instructions:

1. Hard boil your eggs (A tip I learned about was to put a tad bit of baking soda in the water to allow the shell to come off easier) (Also, I like to use an egg timer from Crate and Barrel that you actually place in the water with the eggs... that changes color to allow you to see when your eggs are ready)

2. Once your eggs are hard boiled run them under cool water and allow them to cool off. As soon as your eggs are cooled off peel the shells off and dice them up.

3. Combine your chopped peppers, celery and green onion in a large mixing bowl and toss in your diced egg.

4. Throw in your mayo and seasonings, refrigerate and ENJOY!!

Fast Food as Addictive as Heroin... I believe it!

 It doesn't take a rocket scientist to see that there is a direct correlation between the rise in obesity and the rise in convenient "food." But now research is showing that the obesity epidemic our country is facing may not just be a matter of no will power and good tasting "food", but an actual addiction.

Have you ever opened a bag of chips and found yourself unable to put it down? Well, I have. More, More, More is usually the mind set I have when I am indulging in something I know I shouldn't be. Often times I find myself wanting more when I haven't even finished what's in my hand...

So when I came across this article it didn't surprise me, not one bit!

http://www.undergroundhealth.com/fast-food-as-addictive-as-heroin-study-confirms/

Sundried Tomato Pesto Zuchinni Pasta topped with Sea Scallops

This recipe may not photograph as well as others... but I'm not kidding you that it's one of my favorites that Kyle concocted. Perfect for the turning weather of summer to fall this meal will warm you right up, and bring you the comfort of a carb filled pasta dish.

Ingredients:

  (all measurements are approximate as this is a dish Kyle throws together)

1/2 Cup Sundried tomatoes

1/2 Cup Almond Meal

1/2 Cup Olive Oil

1 to 2 Large Organic Zucchinis (please buy these organic as zucchinis are on the list of most likely to be a gmo food)

1 Garlic Clove (minced)

1 Cup Chopped Fresh Basil

1/2 Tbs Fresh Chopped Oregano

Salt to taste

Desired amount of Wild Caught Sea Scallops/Shrimp/Chicken etc

Coconut Oil

Additional veggies (if desired)

Instructions:

 Using a noodle maker or by hand take your zuchinnis and turn them into a delightful noodle like consistency. (I bought the GEFU spirelli Spriral Cutter on amazon and I love it)

Once your "noodles" are formed place them in a strainer and lightly salt them. When they are mostly strained place them between paper towels to remove even more of the excess water.

To make your pesto simply place your sundried tomatoes, almond meal, herbs, garlic, and pour in your oil slowly- using either an immersion mixer, food processor, or high speed blender pulse until a desired consistency is formed.

 Before cooking your scallops it's important to make sure that you pat them dry and try to remove as much of the moisture from them as possible.

 Once your scallops are dry pour a good amount of coconut oil into a frying pan and allow it to heat up to a fairly high temperature.
 While you are waiting for your oil to heat up you can begin to saute your noodles in a pan with a bit of olive oil.

 As soon as your coconut oil is very hot saute your scallops for only a few minutes per side, paying close attention to not overcook or under cook them. 

Finally simply toss in your pesto along with your noodles and top with your scallops or meat of choice. Enjoy!

Pecan Crust Fruit Tarts

These tarts make a wonderful summery dessert and are fabulous as a dish at a party... for those of you at our Anniversary party these are what I brought. So good you almost forget there's nothing bad for you in them...

Pecan Crust Fruit Tarts

Ingredients: (custard)

1 3/4 Cup Unsweetened Plain Almond Milk (divided)

1/4 Cup Pure Organic Maple Syrup

3 Tbs Arrowroot Flour

3 Cage Free Organic Egg Yokes, Beaten

Instructions: (custard)

Pour 1 1/2 Cups of your almond milk into a saucepan (leaving 1/4 set to the side). Add your maple syrup to your almond milk and on medium low heat slowly warm your milk until almost boiling. 

While your almond milk is warming take your reserved 1/4 cup almond milk and stir in your arrowroot flour until dissolved.

Once your almond milk in the saucepan is nearly boiling stir in your reserved arrowroot flour/almond milk mixture.

Stirring constantly until thickened and mixture comes to a slow boil your custard will be forming. This takes a LONG time so be patient and don't jack up the heat, although tempting. Remember to keep stirring.

Now slightly beat your eggs. Once your eggs are beaten temper them with your hot custard before adding them to the saucepan. I took around 4 Tbs full of custard and added it to the eggs to be on the safe side. Now that your eggs are tempered time to combine them to your almond milk entirely.

Continue cooking for another few minutes. Pour your custard into a bowl and allow to fully cool before refrigerating. Lay plastic wrap over the top to avoid a skim layer on the top.

(recipe adapted from paleolowcarbdiet.com)

Ingredients: (crust)

1 1/2 Cups Pecans

1 Organic Free Range Egg

1 Tbs Coconut Flour

1/8 tsp Sea Salt

Instructions: (crust)

Place your pecans into a high speed blender or food processor and pulse into the texture of coarse gravel.

Next pulse in your egg, flour and salt.

Grease either a mini muffin tin or a regular muffin tin so that your crust does not stick.

Bake at 350 for around 10 to 15 minutes.

(recipe from Key Ingredient)

Top with fruit of choice!

Coconut Macaroons

These macaroons were super tasty and effortless to whip together. I only warn you that they didn't keep very well.... so enjoy them right away. (When I make them again I will be sure to half the recipe as well, since I was the only one partaking in them at our house).

Coconut Macaroons

Ingredients:
2 Large Egg Whites (organic Cage Free)
1/4 Cup Raw Honey
1/4 tsp Sea Salt
2 1/2 Cups Organic Unsweetened Coconut Flakes

1. In a medium bowl, whisk together egg whites and honey with a fork
2. Briefly whisk in salt, then stir in coconut flakes
3. Place bowl in fridge to chill for ½ hour
4. Fill a 2 tablespoon scoop with batter, so it’s heaping full
5. Using your hand, firmly pack batter into scoop so it is level
6. Release batter onto a parchment paper lined baking sheet
7. Bake at 350° for 10-12 minutes, until macaroons are golden brown
8. Cool for 1 hour and serve

 http://www.elanaspantry.com/paleo-coconut-macaroons/

Crock Pot Tex Mex Chicken Lettuce Wraps

What I love most about this recipe courtesy of Eat, Live Run is how simple and fast it was to throw together. It's great as a Sunday Cook off meal to prepare for the work week ahead. All you have to do is throw your ingredients into the crock pot and go about your day. Four or Five hours later you have a fabulous meal...

Ingredients:

1 1/2 Lbs boneless Skinless Organic Antibiotic Free Chicken Breasts

1 1/2 Tbs Home made Taco Seasoning

1 Jalapeno, seeded and sliced

1 16 oz Jar Paleo Friendly Salsa (be sure to check ingredients for sugar on this one)

1 yellow onion, diced

Salt as needed

Organic Romaine Lettuce leaves for wrapping

Avocado optional

Extra Salsa optional

Instructions:

Sprinkle your taco seasoning all over your chicken breasts, making sure to cover both sides.

Place at the bottom of your slow cooker.

Scatter your diced onion and jalapeno over your chicken, and pour your salsa on top.

Cook on low for 4-5 hours until your chicken is easily shreddable.

Serve on top of lettuce leaves with sliced avocado and extra salsa for a fast and easy lunch or dinner. (P.S. made great leftovers for the week)