Archive for January, 2013

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I had a whole whack of cabbage leftover after I made my cabbage rolls, so I had to think of something good to make with it! Coincidentally I also had 1 white onion and a package of bacon! The idea was born.

Ingredients:

10 pieces of bacon (as natural and unprocessed as you can find, and sugar free)
4 tbsp bacon grease
1 white onion
2 garlic cloves
3 – 4 cups chopped cabbage
Salt and pepper
Green onions for garnish

Directions:

Fry the bacon, crumble and set aside. Chop the onions and garlic. In a large deep pan on low-medium fry onions, garlic and chopped cabbage. Check and stir often. Fry until cabbage and onions start caramelizing and getting soft. Add crumbled bacon and stir. Top with salt, pepper and green onions.

This one makes a good breakfast or lunch, or even a side dish at supper!

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For this recipe, I took inspiration from other recipes I found online and then made it my own. You may be surprised at the ingredients because a couple of them are not typical for cabbage roll recipes. But let me tell you, it’s damn good!

I used wild moose meat from the Yukon! You could also use bison or grass fed beef.

Ingredients:

1 – 1 1/2 lbs wild moose meat
1 1/2 cups chopped white onion
1/2 cup finely diced water chestnuts
1/4 cup water or broth (broth must be paleo friendly – gluten, sugar and soy free)
8 pieces of cooked and crumbled bacon (as natural as you can find)
2 eggs (organic)
Salt and pepper
1/2 batch of Paleo Tomato Basil Sauce

Directions:

Fry bacon, crumble and set aside. Boil cabbage in water for a few minutes until the leaves start falling off. Take out of water and let cool and dry.

In large bowl, mix raw meat, chopped onion, diced water chestnuts, water or broth, eggs, crumbled bacon and salt and pepper.

Once cabbage has cooled, leaves should come off easily. Pull apart and fill each leaf with meat mixture. Roll and place in slow cooker.

Once the bottom of the slow cooker is lined with cabbage rolls, top with tomato sauce and repeat. You will end up with roughly 3-4 layers depending how big your rolls are.

Cook on low for at least 9 hours and up to 12 hours. Check after 9 hours to see if meat is still pink on the inside. Mine took roughly 12 hours, but it will depend on how big your rolls are and how good your slow cooker is! (mines crap)

Let cool and store in fridge or freezer. Makes roughly 4-5 servings! Great for lunches or meals on the go.

You will probably have leftover cabbage, which you can use for my bacon fried cabbage and onions recipe!

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This recipe makes a huge batch, so if you want to make less just cut the measurements in half.

Ingredients:

12 medium sized tomatoes
1 large white or sweet onion
8 garlic cloves
2/3 cup fresh basil leaves
1/3 cup olive oil

Directions:

Cut up tomatoes into large chunks and cut out the cores. Dice onion and garlic cloves.

Heat large pot on medium and add olive oil, tomatoes, onion, and garlic. Cover the pot and simmer until everything starts getting soft and breaking down. Stir often.

Add whole basil leaves and simmer for a few more minutes.

Take off heat and let cool. Once cooled off, put into blender a few cups at a time and mix until smooth.

Pour into glass containers and store in fridge or freezer.

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I think I am in love with this recipe! It didn’t even last 2 days at our house. It’s definitely a keeper.

Ingredients:

4 bananas (very ripe)
4 eggs (organic if possible)
1/3 cup pecans
1/4 butter, melted (organic and grass fed if possible)
1/4 cup coconut flour
1/3 cup coconut palm nectar sugar
1 1/2 tsp vanilla extract (organic, sugar free)
1 tsp baking soda
Pinch of salt

Directions:

In blender, mix bananas, eggs, pecans, butter, and vanilla until smooth. Pour into a large bowl and add remaining coconut flour, coconut palm nectar sugar, baking soda and salt. Stir until fully mixed.

Heat oven to 350F. Grease bread pan with butter or coconut oil and pour batter in.

Bake for roughly 60 minutes or until nicely brown on top and tooth pick comes out clean.

When done, transfer bread to cooling rack until cooled off. Slice and serve with a slice of butter or coconut oil.

Delicious!

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I’ve been eatin this one for lunch all week and I’m not sick of it! It’s also good for supper, and freezes well too.

Ingredients:

6 cooked boneless skinless chicken thighs or breasts (both good!)
1/2 cauliflower head
2 1/2 tbsp butter
1 small white or sweet onion, chopped
5 cloves garlic, minced
1 cup snap or snow peas, chopped or whole
3/4 cup carrots, peeled and chopped small
3 tbsp tahini
4 tbsp coconut aminos
1 tbsp sriracha sauce
3 eggs
1/2 cup diced green onions
Sea salt and pepper

Directions:

You’ll want to cook the chicken in advance along with the cauliflower rice. If you haven’t made it before, it’s really easy! The way I make it is by steaming the cauliflower until done and then breaking it down with a food processor until it forms rice like pieces. Or you can even just break it down with a fork. Set both the chicken and cauliflower rice aside.

In a large deep frying pan on low-medium heat fry onion, garlic, peas, and carrots in butter until almost done. Add cauliflower rice, tahini, coconut or soy aminos, and sriracha and stir until mixed. Crack eggs in and keep stirring frequently for another 5 minutes or so. Add diced chicken and stir again.

Serve with diced green onion and salt and pepper on top!

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This recipe is up there on the favourites list! I will definitely be making this on a regular basis.

The first time I made it with ground beef. Tonight I’m going to make it with ground moose meat and next time I’ll try it with chicken!

This recipe makes 1 serving, so double or triple it if you want to make more!

Ingredients:

2-3 cups lettuce, cleaned and chopped
1 tomato, chopped
2-3 tbsp red onion, diced
1 cup ground beef
1 tbsp homemade taco seasoning
1 batch guacamole

Guacamole:
1 large or 2 small avocados
Juice of 1/2 lemon
1 garlic clove, minced finely
Salt and pepper

Directions:

Fry ground beef until done. Add taco seasoning and keep frying and stirring until everything is mixed in.

Mix all guacamole ingredients in a bowl until smooth.

Layer plate or bowl with lettuce, chopped tomato and red onion, seasoned beef and as much guacamole as you like. Mix everything together and enjoy! The guacamole ends up being the dressing. Mmmm mmm!

I used to buy store bought taco seasoning a lot, as tacos are one of my favorite meals! Once I started becoming more conscious of the foods that I put in my body, I started looking at the ingredients in these store bought spice mixes. It’s disgusting!

This recipe is inspired from allrecipes.com but I tweaked the quantities out to my liking.

This stuff is good on chicken and beef too!

One thing to note: be careful when you are buying spices (especially powders like onion and garlic). They can sometimes contain gluten! Buy good quality, organic when you can and check the label or their website to make sure it’s safe.

Ingredients:

1 tbsp chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1/2 tsp crushed red pepper flakes
1/2 tsp oregano
1/4 tsp pepper
1 tsp sea or Himalayan sea salt

Directions:

Mix everything together and store in a container in the cupboard. Use whenever on whatever! 🙂

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Christmas is always good for lots of leftover turkey, so of course I had to make something out of it!

First, I pulled all the leftover meat off the bones and stored it in glass containers in the fridge. I made bone broth in the slow cooker with all the turkey bones. You can find my recipe for bone broth here.

Then after 24 hours when the bone broth was done, I strained the broth out and poured it into a large pot. I made 12 cups of broth in this batch.

Here is the recipe!

Ingredients:

12 cups turkey bone broth
5 cups chopped turkey
1 large sweet potato, peeled and chopped into small cubes
10 large carrots (roughly 4 cups)
2 small celery bunches, chopped (roughly 4 cups)
5-6 garlic cloves, minced
1 large white onion, chopped
3 cups spinach or kale (or mix of both)
1/2 cup diced green onion
3 tbsp diced chives
1 tbsp parsley
1 tbsp oregano
2 tsp sage
Salt and pepper to taste

Directions:

Pour turkey broth into pot and add sweet potato, carrots, celery, garlic, and onion. Bring to a boil and then reduce to simmer until everything starts getting soft. Add remaining ingredients including turkey and simmer for another 15 minutes or so.

Let cool and store in fridge or freezer. This is great for lunches, I’ve been eating it all week!

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I seriously never thought a paleo friendly chocolate cake could satisfy my craving for cake so well. I had a really hard time eating this one in moderation!

Make this recipe dairy free by using coconut oil instead of butter or ghee.

Ingredients:

2/3 cup coconut flour
1 cup cacao powder
3/4 tsp baking powder
Pinch of salt
6 eggs (organic free range if possible)
1 cup butter, ghee or coconut oil
1/2 cup raw unpasteurized honey
1/4 cup coconut palm nectar sugar
1 1/2 tbsp vanilla powder or extract
1/2 cup filtered water

Directions:

Pre heat oven to 350F.

Mix all dry ingredients together. Add all remaining ingredients, except for water. Melt the honey and butter/oil a bit before adding so it’s easier to mix. Once everything is mixed together and smooth, the batter will probably be a bit thick still. Add water until batter is a thin cake batter like consistency and will pour nicely into the pan. If its already thin, no need to add water.

Grease 1 or 2 cake pans and pour batter in. For 1 cake pan, bake for 40 minutes or so. For 2, check after 20-25 minutes or so. Check often using a tooth pick. Cake will be done when tooth pick comes out clean.

Let cool on rack. Keep chilled in the fridge or freezer. Serve cold or even try heating it in the oven and serve warm. That’s my favourite!

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