Spicy (or not) Taco Nuts!

PCOS and Paleo:

I made these again today. They’re a total crowd pleaser, and also great for grab and go snacking. This time, I put a bit of cayenne for a kick instead of the red pepper flakes.

Originally posted on Infertility Thou Art A Heartless B!&@#:

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I’m so excited with how this turned out!  I made my own taco seasoning, and then made it into a roasted cashew creation.  It was easy and so tasty.  I had to force myself to stop shoving them in my mouth on my way out the door.

Ingredients:

  • 1 lb raw organic cashews
  • 3 Tbsp fat (I used bacon fat but you can use lard, coconut oil, avocado oil…)
  • 1 Tbsp chili powder
  • 1/4 tsp dried oregano
  • 1.5 tsp cumin
  • 1 tsp crushed red pepper (optional)
  • 1/4 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • 1 tsp ground black pepper

In a bowl, combine all spices. In a large skillet, melt the bacon fat (or other chosen fat or oil) over medium high heat. Add the cashews, stirring occasionally. They should get a nice, toasty brown color to them. Keep an eye on them so…

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Lemon Salmon in Foil

This was SO easy! I have family coming to babysit my son this evening, so I figured I would make one of these for myself for lunch and then prep the rest so that it just had to be thrown in a pan.  It turned out great!

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Ingredients:

  • 4 6oz wild salmon filets
  • 4 tsp avocado oil
  • salt and pepper
  • 1 Tbsp fresh thyme
  • 1 lemon, sliced
  • 4 tsp capers
  • 1 lemon, juiced
  • 8 Tbsp dry white wine
  • aluminum foil

Method:

Place the salmon on a piece of foil large enough to wrap and cover. Rub the salmon with avocado oil, salt, and pepper. Sprinkle with thyme, and add a layer of lemon slices over the top. Add 1 tsp capers to each. Pour 1 Tbsp lemon juice and 2 Tbsp white wine into each foil packet.  I used a plate with sides underneath the foil so that the liquid wouldn’t pour out before I had a chance to seal it up.  In a skillet over medium high heat, place the foil packets. Cook for 6-8 minutes depending on how you like your salmon.  8 minutes yielded salmon that was fully cooked through. Be careful when opening as it will be very hot.  Place the salmon on a plate and pour juices over the top.

Sweet Potato and Sausage…breakfast? lunch?

I love making this because it is great as leftovers, you can make a very large batch, and works well for breakfast, lunch, or dinner.  It’s also insanely easy. I really was planning on making salmon today, but this breakfast kept me so full that I didn’t want to cook again if I wasn’t hungry. I also have plenty leftover for breakfasts the rest of this week.

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Ingredient:

  • 1 large sweet potato, cubed (I like 1cm cubes)
  • 1/2 large yellow onion, chopped
  • 1 lb italian sausage
  • eggs (optional)
  • salt and pepper to taste

Method:

In a skillet, brown and cook the sausage until fully cooked. Remove with a slotted spoon and set aside. Add the sweet potato and onion to the skillet, and cook over medium-high heat until the sweet potato is easy to cut through. Be careful to watch so that the onion doesn’t burn. Lower the heat if necessary. Season with salt and pepper and recombine with the sausage.  Serve with egg on top (optional).

Paleo Crockpot Cashew Chicken

PCOS and Paleo:

This gets the record for all-time hits on my blog. It’s awesome, and definitely worth a reblog!

Originally posted on Infertility Thou Art A Heartless B!&@#:

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My hubby is home today, which is great because I’m a little bummed.  It’s nice that he’s here for company even though he’s not entirely sure what to say to make me feel better.  It was really nice cooking this with him while my son was at school.  We both thought that this was a huge success, and he is taking more to work with him for dinner.

Ingredients:

  • 2 lbs boneless skinles chicken thighs, cut into bite-sized pieces
  • 1/4 cup tapioca flour or arrowroot flour (Asian market for tapioca flour, Whole Foods for arrowroot flour)
  • 1/2 tsp black pepper
  • 2 Tbsp lard, coconut oil, avocado oil, or ghee
  • 2 green onions, chopped (white parts and green parts separated)
  • 3 garlic cloves, minced
  • 2 Tbsp paleo ketchup or organic tomato paste (http://infertilitythouartaheartlessbitch.wordpress.com/2013/09/08/paleo-ketchup/)
  • 1 Tbsp palm sugar
  • 1/2 tsp fresh ginger, minced, or 1/4 tsp dried ginger
  • 1 Tbsp sesame oil

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Steak Toppings!

This works as a side dish on its own, but it really was good on top of my steak tonight. Easy too!

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Champagne Vinegar and Lemon Mushrooms

Ingredients:

  • 2 Tbsp avocado oil (or other paleo approved oil)
  • 3 cups sliced mushrooms
  • 1/2 large yellow onion, chopped
  • 3 Tbsp champagne vinegar (Whole Foods) or other vinegar (balsamic would work too)
  • 2 Tbsp lemon juice
  • salt and pepper to taste

Method:

In a skillet, cook the mushrooms and onions over medium-high heat until lightly browned. Add lemon juice, vinegar, salt and pepper and simmer for two minutes.

Another Eggventure for Breakfast (yep…I’m that lame…)

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My love affair with eggs continues.  With lots of meetings this week, I was glad to have some time at home to make breakfast before running off to the next one. As paleo breakfasts go, it doesn’t get much better than eggs (and bacon). There seem to be endless combinations of ingredients when working with eggs. Today, it’s just simple eggs with guacamole and bacon. You cannot go wrong with adding avocados into the mix!

Paleo Guacamole:

2 small Haas avocados, seeded, peeled, and cut into quarters
1 lime, juiced
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 medium onion, diced
1 Roma tomato, seeded and diced
1/2 tablespoon chopped cilantro
1 clove garlic, minced

In a bowl place the avocado and lime juice, toss to coat. Drain, and reserve the lime juice. Add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe.html?oc=linkback

Spiced Apples are Back!!!

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Even though it is 90 degrees here, just the fact that it is October makes me want to make spiced apples! This seriously tastes like a mix of apple crisp and apple pie filling.  It is really addictive. Thanks to my wonderful father in law, I had two perfect, beautiful honeycrisp apples for this recipe.

Ingredients:

Two LARGE honeycrisp apple, chopped

1.5 Tbsp ghee

2 Tbsp grade B maple syrup

1 tsp pumpkin pie spice

1 tsp ground cinnamon

In a skillet, cook all ingredients over medium heat for about twenty minutes. Serve warm!

Chicken, Gravy, and Broccoli

Once you make the gravy for this, it’s totally easy! The gravy is technically easy, it just takes time to cook down.

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The gravy really tastes so good that I could eat it with a spoon by itself. Yes, it’s THAT good. This gravy would be awesome on any vegetable as well.  I really have to force myself to eat veggies sometimes, so this really works for me. I made a large batch of chicken so that we have plenty for leftovers.

If you want a darker gravy, you can brown the onions. You could also make this with a beef broth as opposed to chicken broth.

Paleo Gravy:

Yields about 2 cups

Ingredients:

  •  ½ cup turkey, chicken or duck fat
  • 2 large yellow onions, diced
  • 3 cloves of garlic, minced
  • 3 cups turkey or chicken stock or broth
  • 2 bay leaves
  • ¼ teaspoon nutmeg
  • 1 teaspoon minced sage
  • 1 tablespoon butter (or ghee), preferably from grass fed cows
  • ½ teaspoon black pepper
  • ½ teaspoon white pepper
  • unrefined sea salt

Method:

  1. Turn stove heat on medium high.
  2. Melt ½ cup fat skimmed from your chicken or turkey stock (you can also use duck fat or lard) in a wide heavy bottomed sauté pan.
  3. When fat is shimmering, add onions
  4. Heat onions for 30-35 minutes, keeping watch and stirring occasionally, until they are soft and golden.
  5. Add 2 pinches of salt and stir.
  6. Add 3 cups homemade chicken or turkey broth and bay leaves.
  7. Simmer broth to reduce by ⅔. This will take approx. 45 minutes – 1 hour.
  8. Stir occasionally taking care to scrape and mix in the golden brown bits from the bottom and sides of pan.
  9. Turn off heat and remove bay leaves.
  10. Add minced sage, pepper, butter and salt to taste.
  11. Use a blender or immersion blender to bring gravy to a velvety consistency.
  12. At this point, test the thickness of your gravy. If you like the consistency for your purposes, salt and pepper to taste and serve.
    OR   If you want thicker gravy, pour it back into your pan and continue to cook down with occasional stirring.
    OR   If you want thinner gravy, add more bone broth (1 tablespoon at a time) until you reach the desired consistency.

Gravy for Thanksgiving!!!

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I’m reblogging this in time for Canadian Thanksgiving!  It really is shockingly good!!!

I would seriously eat this regardless of whether or not I was sticking to Paleo.  It was SO good and had a great texture.  I will definitely be making this again!

I ate this over leftover roasted chicken. I originally made it to put on my cauliflower mash http://infertilitythouartaheartlessbitch.wordpress.com/2014/01/24/cauliflower-mash/ at thanksgiving.  That was AWESOME as well!

This recipe came from holisticsquid.com as a gluten free recipe. I used rendered duck fat (from Whole Foods).

Yields about 2 cups

Ingredients:

  •  ½ cup turkey, chicken or duck fat
  • 2 large yellow onions, diced
  • 3 cloves of garlic, minced
  • 3 cups turkey or chicken stock or broth
  • 2 bay leaves
  • ¼ teaspoon nutmeg
  • 1 teaspoon minced sage
  • 1 tablespoon butter (or ghee), preferably from grass fed cows
  • ½ teaspoon black pepper
  • ½ teaspoon white pepper
  • unrefined sea salt

Method:

  1. Turn stove heat on medium high.
  2. Melt ½ cup fat skimmed from your chicken or turkey stock (you can also use duck fat or lard) in a wide heavy bottomed sauté pan.
  3. When fat is shimmering, add onions
  4. Heat onions for 30-35 minutes, keeping watch and stirring occasionally, until they are soft and golden.
  5. Add 2 pinches of salt and stir.
  6. Add 3 cups homemade chicken or turkey broth and bay leaves.
  7. Simmer broth to reduce by ⅔. This will take approx. 45 minutes – 1 hour.
  8. Stir occasionally taking care to scrape and mix in the golden brown bits from the bottom and sides of pan.
  9. Turn off heat and remove bay leaves.
  10. Add minced sage, pepper, butter and salt to taste.
  11. Use a blender or immersion blender to bring gravy to a velvety consistency.
  12. At this point, test the thickness of your gravy. If you like the consistency for your purposes, salt and pepper to taste and serve.
    OR   If you want thicker gravy, pour it back into your pan and continue to cook down with occasional stirring.
    OR   If you want thinner gravy, add more bone broth (1 tablespoon at a time) until you reach the desired consistency.

Merry Cranberry! Paleo Cranberry Sauce

PCOS and Paleo:

It’s almost Canadian Thanksgiving!!! Reposting for the 6400+ viewers that I’ve gotten from Canada!

Originally posted on Infertility Thou Art A Heartless B!&@#:

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This turned out so great!  I was inspired by Nom Nom Paleo’s version that was posted last week.  I changed a few things, and it turned out really great.

Ingredients:

  • 6 oz frozen dark cherries
  • 6 oz frozen cranberries
  • juice of one orange, pulp included
  • 1/2 tsp minced ginger, or 1/4 tsp dried ground ginger
  • pinch of salt
  • 2 Tbsp grade B maple syrup

Add all ingredient to a pot and simmer until most moisture is absorbed.  Allow the sauce to cool, then refrigerate for later use.  This would be awesome on top of paleo ice cream too!

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