Breadless Benedict

Not gonna lie, I love my sourdough toast under my eggs, but this is a great alternative if you’re craving the hollandaise taste of eggs benedict. I LOVE it, and it makes me happy to recreated it minus the bread.

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  • Easy Blender Hollandaise Sauce
    • 2 egg yolks
    • ¼ cup melted grassfed butter or Ghee, unsalted (Ghee is easy to find at Trader Joes and Whole Foods)
    • 2 teaspoons lemon juice
    • ¼ teaspoon salt
    • 1/2 tsp arrowroot flour
    • 1/8 teaspoon paprika, or cayenne if you like a little heat

Puree all ingredients in a blender (except paprika).

Heat in a saucepan over medium heat until desired temperature. Spoon over eggs and serve with breakfast meat (I prefer bacon). Top with paprika or cayenne (optional).

Taco Salad

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This was perfect for a warm evening at home. I found ground chicken at Sprouts, and it has been amazing with not only the tacos, but also my lettuce wraps. I purchase the regular ground chicken and not the “chicken breast” ground chicken. With the lettuce wraps in particular, it’s awesome because it cuts down so much on prep time. I actually liked using chicken better than ground beef for the tacos because the meat seemed more “moist”.

This would be great “primal”, for those who haven’t cut out all dairy. Personally, I thought it was great with a bit of pico de gallo and avocado. For the meat, I used my homemade paleo taco seasoning. Perfect meal.

Double Chocolate Banana Muffins

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I made these in regular and mini muffins just for fun. I have been eating them for breakfast, snacks, and dessert. They’re actually quite dangerous if you’re trying to get rid of sweets cravings. I was bad, I admit it, but it was soooooo good.

Ingredients:

  • 2 Tbsp Coconut oil, melted
  • 4 large eggs
  • 4 tbsp honey or grade B maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp apple cider vinegar
  • 1/2 cup coconut flour, sifted
  • 1/4 cup blanched almond flour, sifted
  • 1.5 Tbsp cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup coconut milk
  • 3 large ripe bananas
  • 1/4 cup Enjoy Life chocolate morsels or chips (dairy, soy, gluten free–find them at Target)

Preheat oven to 350 degrees.

Place the coconut oil, eggs, honey, vanilla, and vinegar in a bowl of a stand mixer or hand mixer and beat on high for 30 seconds.

Combine coconut flour, almond flour, baking soda, cocoa powder, and sea salt in a bowl, then add them to the wet ingredients, beating on high until combined.

Place the coconut milk (don’t forget to shake the can) and bananas in a separate bowl and mash.

Add banana mixture to the batter and beat until thoroughly combined.

Mix in the chips, if desired.

Pour the batter into the prepared muffin pan and and bake for 30-35 min, or until a toothpick placed in the center comes out clean.

Allow the muffins to cool in the pan for 15 minutes. Remove and cool completely on a wire rack.

Refrigerate after the first day for freshness. Warm up in toaster oven for awesome treat :)

So Easy It’s Stupid. Saucy Sausage and Mushrooms (spice optional)

I just threw this together to get some protein for lunch today. I made it with hot Italian sausage (from Sprouts) because they did not have regular. Anyone who knows me knows that there are some ketchups that I find spicy so….I couldn’t eat much because my tongue was on fire.  My husband loved it though and didn’t detect any spice at all. I swear, he destroyed his sense of spice with all of his gorge meals on green chili in New Mexico for Pararescue training. Anyway, this would’ve been wonderful and simply if I had been able to purchase the sweet Italian sausage that I usually use.

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Ingredients:

  • 1 Tbsp fat (lard, bacon fat…any paleo approved fat)
  • 1 lb ground Italian sausage (sweet or hot)
  • 2 cups sliced mushrooms
  • 1 cup marinara sauce (check ingredients to make sure there is no canola oil or sugar added)

In a skillet over medium high heat, melt the fat and brown the sausage. Add the mushrooms and cook for 5 minutes. Add the marinara sauce and simmer for 5 additional minutes. Serve over “miracle noodles”, spaghetti squash, any spiralized veggies, or eat it plain.

Miracle Noodles

I haven’t found a reason not to eat these just yet…so I’m eating them. Here is a link to more info on the ingredients: http://www.shakespeare-w.com/english/konnyaku/whatis.html

I have found these at Sprouts and Whole Foods.

I threw together an asian-style sauce, and this was FANTASTIC. I’m home alone and hogging it to myself for the moment.

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Ingredients:

  • 3 7oz bags of Miracle Noodles, drained and rinsed
  • 1 Tbsp bacon fat (or other paleo approved fat)
  • 1 Tbsp crushed garlic
  • 1 tsp dried ground ginger (or 2 tsp fresh ginger)
  • 1/2 cup chicken broth
  • 1/2 Tbsp arrowroot powder
  • 1 Tbsp sesame oil
  • 1/2 cup coconut aminos
  • 1/4 raw organic honey
  • 3 green onions, chopped

Method:

Bring a pot of water to a boil. In a small saucepan, add the fat, garlic, and ginger and heat over medium heat. Combine the broth and arrowroot powder. Whisk. Add broth slurry to the garlic mixture. Add remaining ingredients to the saucepan and bring to a simmer for five minutes. While the sauce is simmering, cook noodles for 3 minutes. Drain and add to the sauce. Stir and serve.

I’m back, baby!

Actually, I never left, but I hadn’t really made anything new in awhile and was cheating my ass off on weekends.  I think that the hormones have thrown my thyroid off, so I get to feel like a beached whale losing hair. I know that whales don’t have hair, but it sure is fun to picture. Maybe a little tuft around the blowhole?  Wait…that didn’t sound right… Anyway, the bottom line is that I really need to recommit to the paleo lifestyle in my daily dealings and not just weekdays because I have gained a tremendous amount in a short bit of time, and I need to at least attempt to compensate for my slack ass thyroid. 15lbs in two months on a 5 foot person is just NOT pretty!

Anyway…I made this today, and it was SOOOO good. I modified a recipe from another paleo cookbook to make it more to my liking. I threw some at my son and hubby after school before leaving for work today, and they both really loved it.  They said it’s definitely a keeper.

I would say to make the apple pieces as big as you would like. I basically diced mine, but they really could’ve been larger and chopped instead. I also need to tweak the sauce a tiny bit.  It was too “maple” for me, so I reduced the amount in the recipe. I found the ground chicken at Sprouts, and I’m loving it. I will have to continue to experiment with it.

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Chicken Patties with Bacon, Apples, and Apple Cherry Sauce

Ingredients:

  • 1lb ground chicken (not breast meat)
  • 4-5 slices uncured bacon
  • 1/2 onion, diced
  • 1 large apple, divided in half (cut into either fine or rough chop depending on preferences)
  • 1/2 tsp fresh rosemary
  • pinch of salt
  • 2 cups frozen dark sweet cherries
  • 3 Tbsp water
  • 1 Tbsp grade B maple syrup

In a large skillet, cook the bacon until crispy, set aside on paper towels, and leave the grease in the pan. Add the onion and cook until soft. Add the half apple and rosemary and cook until onions are browned. In a small saucepan, combine the cherries, water, remaining apple, and maple syrup. Simmer until most of the liquid is absorbed. Puree in a mini food processor or leave chunky depending on your preference. Chill if you would prefer. Remove the onion mixture to a large bowl with a slotted spoon, and allow to cool for a few minutes. Finely chop the bacon into small pieces and add to the bowl. Add the ground chicken and salt, and combine with your hands. Form into patties about 3/4 inch thick. Preheat the bacon fat skillet over medium heat. Place chicken patties into the skillet and cook for about 7 minutes on each side. Use a thermometer to determine doneness at 165 degrees. Top with cherry topping (optional).

Best Chicken Salad You Will EVER HAVE!

This chicken salad is loved by everyone who has tried it (even non-paleo folks). I like to bring it to parties and gatherings, and it is quite well received.  It’s also incredibly easy. Do not let the paleo mayo scare you. If you have a mini food processor or blender, it is a piece of cake, and it only takes five minutes.

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This was FABULOUS!  I could hardly wait to eat it, and was getting frustrated with myself because I had to take a picture before I could indulge.  I LOVED this.  I used Whole Foods rotisserie chicken, which made this even better.  It was incredibly easy to make.

Ingredients:

  • 4 cups chopped, cooked chicken
  • 3/4 cup paleo mayo
  • 3 green onions, chopped
  • juice of 1/2 lemon
  • 1 tsp dried dill or 2 tsp fresh dill
  • 1.5 tsp dijon mustard
  • 1/2 tsp sea salt (taste and see if you need more at the end)
  • 1/2 tsp ground black pepper

Method:

Combine all ingredients in a large bowl.  Enjoy!

Update

Well, I’ve been avoiding this post for quite awhile, but after checking out my stats, I see that lots of people have been clicking on the “fertility front” tab. I don’t want to keep people hanging, so here goes..

I miscarried again on my last embryo transfer (January), and we are done using my body as an experimental pin cushion. I was getting IVIG infusions every few weeks, doing constant blood tests and monitoring, using experimental Neupogen injection, blood thinners, shitty steroids that made me fat again in short order, and the list goes on…  I’m done. Almost seven years of trying, and I am done trying to get my body to do what seems to be impossible.

I miscarried like a champ.  I even went on vacation while it was happening, and managed to catch the products of conception in the bathroom at ‘In N Out’ burger on the drive home. I had a moment where I just realized that I was handling it like it was any other moment. My “normal” was now traveling with a miscarriage in my purse while on vacation. It’s time to be done. The fantasy of being pregnant needs to be put to rest. I’m tired. Coming up on seven years of trying to get pregnant, and I am done.

Right now, I am focusing on my husband coming home from deployment, our big plans for my son’s 9th birthday gift (trip to Disney World) when his dad is back home, and amazing friends who have been unbelievably supportive.  I have always said that I have the best cheerleaders, and once again they were right there for me even though I didn’t let them in on what was going on until after the miscarriage.  This time around, I chose to tell almost no one about the cycle. Not my best friend, not my family, basically only my husband (who was overseas on deployment) and a couple of people who are currently in similar situations. It’s not that I had a problem with anyone else, but I was just SO sick of talking about it.  When I found out I was pregnant again, there was no point in sharing it. There is no joy in telling someone, “I’m pregnant…for now.”  The disclaimer would always be implied for anyone who knows me. I just got sick and tired of talking about it.  My infertility has totally consumed and defined me, and I’m putting it to rest. My body is now artificial hormone free, and that is how it will stay.  I will still envy pregnant women and those who joyfully announce a pregnancy without fear of loss, but I will get through it.  I will find ways to be happy for them as I have always done.

I will still tout the benefits of paleo, as I have seen what it not only can do for me (weight loss and marked improvement in blood work), but so many others in my infertility paleo group. Many of them are seeing improvements with weight, autoimmune disease, and general well-being. It’s great to see people who thought it would be impossible to actually get out there, do the “impossible”, and love it.

To my amazing infertile warriors, your strength knows no bounds, and I will continue to be a cheerleader for you.

Cabbage Rolls!

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Another of my wonderful infertile paleo friends, Anna, made this the other night, and I HAD to have the recipe. I have thought of making this before, but hadn’t gone the extra step of creating a paleo modification. Hers looks amazing!!!

This is one of my favorite recipes from my childhood. This is a traditional Polish dish that my mom and grandmother used to make. It is normally made with rice, fresh onion and garlic, and homemade tomato sauce. But I have simplified it and changed it to make it Paleo friendly. This is what I make when I’m craving comfort food.

Stuffed Cabbage (Polish Golabki)

1 cauliflower
1 head of cabbage
1 lb. of ground turkey (ground grass fed beef, pork, or bison will work as well)
½ tsp. garlic powder (or use fresh minced garlic instead)
¼ tsp. onion powder (or use fresh chopped onion instead)
½ tsp. salt
¼ tsp. pepper
1 jar of tomato sauce (I used a Paleo friendly spaghetti sauce)
2 tbs. avocado oil or coconut oil

1. In a food processor, process the cauliflower until it has a rice consistency.
2. Sautee the cauliflower in the oil with onion and garlic until slightly softened.
3. Boil a large pot of water and place the whole cabbage inside the pot. Let it simmer for 10-15 minutes. Then remove from water.
4. Carefully remove one leaf of cabbage at a time using tongs or a fork and knife. Try not to tear the leaves. If the internal part of the cabbage is not soft and pliable enough, place it back in the hot water to cook it more.
5. Let the cauliflower mixture and cabbage leaves cool.
6. In a bowl, combine the raw ground turkey, riced cauliflower, onion, garlic, salt, pepper until thoroughly mixed.
7. Preheat oven to 350 degrees.
8. Place a small amount of the meat mixture in the center bottom of a cabbage leaf. Then fold the top and sides around it like an envelope.
9. Place the cabbage rolls in a 9 x 12 glass or ceramic dish with the folded sides down.
10. Add tomato sauce on top, so there is some liquid at the bottom of the dish.
11. Cover the dish with aluminum foil.
12. Bake for about 1 hour at 350 degrees.

Snowmageddon Beef Stew

Friend, MJ, is on the east coast and the snow is coming down. I could not resist posting her recipe for this soup. It looks AMAZING!!! She mentioned that it was amazing even without being thickened.

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Ingredients:

2 lbs. beef (stewed beef, or in this case, I used flank)
1.5 cup celery

1.5 cup carrots
3 cups onions
8 cloves garlic (crushed or diced)
1 cup red wine
4 cups water
2 Tbsp tapioca flour (optional)
5 bay leaves (remove when it’s done)
sea salt to taste (I did about 18 turns)
6 turns fresh ground pepper
1 tsp garlic powder
1 tsp onion powder
5 bay leaves
1 sprig rosemary
2 tsp thyme
1 tsp parsley
Throw all vegetables and meat in a pot and cook until the beef is cooked through and the onions are translucent. Add 4 cups water and all spices and wine. Let cook for about an hour (or until all flavors are blended well and the meat is tender)
To thicken, you can add tapioca flour (I used 2 tbs) Mix 1 part flour, 1 part water until it’s a smooth liquid. Then add a bit of the broth to thicken it out more. Then dump it back into the large pot. (Do this towards the end of cooking for the best texture.)