Posts Tagged ‘sugar free’

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Since I posted last (a long ass time ago I know!) I have witnessed more and more of my friends and family adopting or at least researching and showing interest in the paleo lifestyle. I love it. For me this means that I get to talk about it more often and with more people! Score.

My boyfriend’s Uncle Al decided to try out the paleo diet after visiting and staying with us in Whitehorse this summer. I leant him two books that I got started with myself: The Paleo Solution and It Starts with Food. He read both and was convinced and eager to get back to Windsor, Ontario so he could clear out his cupboards and start fresh. I’ve actually asked Al to do a guest blog post on his paleo journey which will be coming soon.

My dad has recently picked up the paleo lifestyle and has lost roughly 30 pounds. He also lowered his blood pressure and has a ton of energy. The paleo diet frequently dominates our conversations these days. He’s the one sending me links to health related YouTube videos now!

Aside from Al and my Dad, my mom, brother and boyfriend are also interested. I also have numerous friends who either follow the paleo diet full time, or are researching and/or experimenting with it.

I’ve been hearing a lot lately about the paleo diet being “just another trend” but I watched a great documentary recently called In Search of the Perfect Human Diet which basically illustrated that “if the paleo diet is a trend, then it’s a 10,000+ year trend”. What this means is that humans essentially ate the paleo diet right up until modern technology and increased population/demand (among other things) prompted us to start mass producing this shit we call food today… So if our ancestors ate this way for so long, it only makes sense that we should too.

There is so much research and information out there to support the benefits of the paleo diet. There is also a ton of motivating and inspirational paleo success stories out there. I think anyone who has done the research and/or experienced the benefit of the paleo lifestyle would agree that it’s the shit! Period.

Anyways, back to the purpose of this post… food!

Ingredients:

1 rutabaga
Roughly 2 tbsp coconut oil, butter or ghee
Sea salt

Directions:

Pre-heat your oven to 400F. Peel the rutabaga and slice into fries. In a large bowl, toss fries in melted oil/fat and spread on foil covered (or oiled) cookie sheet.

Bake at 400 for 20 minutes. Flip fries and then turn the heat up to broil and continue baking for 5 minutes or so. Take out when fries have started to brown up on the sides.

Sprinkle with sea salt to taste and serve immediately!

P.s. these are delicious with any type of sauce šŸ˜‰

guac

I can’t believe I haven’t posted this before because this is one of my oldest recipes of all time! Since I came up with it, I have been making it at least once a week. It’s a classic.

Ingredients:

2-3 ripe avocados
1/3 cup chopped tomato
2 tbsp finely chopped red onion
1 minced garlic clove
juice of 1/2 lemon
himalayan salt to taste
minced chives (optional)

Instructions:

Mix all ingredients together in a food processor or put everything in a large bowl mash with a fork until you achieve the consistency you desire! Serve right away and top with minced chives (optional).

I like this dish served with paleo lettuce tacos, portobelllo mushroom burgers, and lettuce BLTs. And lets just be honest here, this shit is good with pretty much anything!

Enjoy šŸ™‚

paleo chicken bacon soup

It feels like I haven’t posted for so long! Oh right, that is because I haven’t.

I actually came up with this recipe a long time ago, and had posted it on my facebook page before I had a blog. I went back and tried it and figured, why not post it now? It’s delicious!

One thing I tried differently this time was I added parsnips. This seemed strange to me at first, but I had seen it done online in a few other paleo chicken soup recipes. Why the hell not.

I would highly recommend using Chicken Bone Broth for the stock. It has all kinds of health benefits! Plus… its the bomb!

Ingredients:

7 cups chicken bone broth
6 chicken breasts
6-8 pieces of bacon
2 tbsp bacon fat
1 large white onion
4 garlic cloves
4 parsnips
6 large carrots
6 stocks celery
2 cups spinach
1 stock green onions
1/2 tsp basil
1/2 tsp oregano
salt and pepper

Directions:

If you are using chicken bone broth, you will want to start it 1-2 days before so you can slow cook it until you get all the good healthy stuff out of the bones!

Bake the chicken ahead of time, and cook until done. Also fry the bacon while the chicken is cooking and set aside. Save 2 tbsp of bacon fat. Yep, you heard right.

Put your bone broth in a large pot on the stove at medium-high heat. Peel and chop up your onion, garlic, parsnips, and carrots and add to the pot. Let boil for a bit until everything starts getting soft. Chop your celery and add it in along with the spinach, green onions, basil, oregano, and salt and pepper and let cook a bit longer until everything is soft. I find herbs can get intense pretty fast so I don’t use too much but feel free to add more basil and oregano.

Cut up your cooked chicken, crumble the bacon (if you haven’t eaten it all already. Ugh, I do that all the time) and add to the pot along with the bacon fat. Trust me, its delicious.

Serve right away or let cool and store in glass containers in the fridge for lunches!

seaksalad

Last week I was browsing the internet for paleo recipes and I came across a recipe for steak salad on the Health and Mojo website. I took some inspiration from this recipe and also made some changes and made it my own.

The salad recipe makes one serving, but the sauce recipe makes enough for roughly 4 salads so you can keep making them throughout the week! I fried up 4 wild deer chops so I would have leftovers for a few more salads too.

You could use any type of wild game, or even beef for this recipe.

Steak Salad


Ingredients:Ā 

3 cups organic field greens
1/8 cup diced cucumber
2 tbsp finely diced red onion
1 small avocado, peeled and diced
1/4 cup diced tomato
1 steak, cooked (wild game or beef)
4 pieces bacon, cooked and crumbled
chives, finely diced

Directions:

Fry up the steak while you are cutting the veggies and preparing the salad. Also fry the bacon and then dry and crumble it. Blend up your sauce when everything is almost done and serve immediately.

Garlic Herb Dressing


Ingredients:

1/3 cup olive oil
1 egg
Juice of 1 lemon
1 garlic clove
1 tsp organic, gluten free dijon mustard (or 1/4 tsp ground mustard seed)
4-6 fresh basil leaves
Salt and pepper to taste

Directions:

Combine everything in blender and mix until it starts to thicken up. Keeps in the fridge for a few days. Pour roughly 1/4 of the recipe on top of your salad. Sprinkle chives on top!

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Can you tell I like bacon? I make this recipe at least once a week. It is great as a main dish or a side dish!

Ingredients:

4 cups organic field greens (or any lettuce/greens mix of your choice)
1 small tomato
1 ripe avocado
2 tbsp diced red onion
1/2 garlic clove, minced
6 pieces cooked/crumbled bacon (as natural as you can find, preferably sugar free)
1 tbsp olive oil
Juice of 1/2 lemon
Salt and pepper

Directions:

Fill large bowl with field greens. Add diced tomato, avocado, red onion, garlic, and bacon bits. Mix together lemon juice, olive oil and salt/pepper. Pour over salad right before serving.

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The key to this smoothies success is good quality vanilla extract. I used an all natural, organically grown vanilla straight out of Mexico!

Ingredients:

1 banana
1 cup frozen mango
3 tbsp coconut milk (canned)
1 tbsp hemp hearts
1/2 tsp vanilla extract
1/4 cup filtered water

Directions:

Combine all ingredients in a blender and mix until smooth.

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This one is really quick and easy to make if you have the tomato basil sauce prepared ahead of time. I really enjoyed this one on top of spaghetti squash, but you could try it with any paleo friendly pasta substitute!

Ingredients::

6 chicken thighs
8 pieces bacon
1/2 batch Tomato Basil Sauce
1 spaghetti squash or other grain free pasta substitute

Directions:

Ahead of time, prepare the tomato basil sauce.

Bake your chicken in the oven until cooked through. Cut cooked chicken into small bite size pieces.

Steam your spaghetti squash until done.

Fry bacon until crispy and crumble.

In a large pan, bring all ingredients (except for spaghetti sauce) to a boil. Remove from heat and serve on top of spaghetti squash or grain free pasta substitute of your choice.

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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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