Tuesday, February 4, 2014

{Hearty Paleo Chili}

Brrr!! It's cold outside!  Well, at least where we live in Pennsylvania it is!  We have have had some really chilly, below -0- weather as of late! This nave had some two hour delays, and even school cancellations! Which I so LOVE and take that opportunity to try out new pancake and waffle recipes and spoil them.  How often do we get these pretty winter days?  Seriously where we live it seems that Winter here can be downright depressing, and dreary.  The key I believe is staying active with fitness..trying out new recipes and cuddling watching movies! I think of how grateful I am to have a family that likes to hang out with each other.  I treasure these times more than my boys know.  Soon our 16 year old will be off to college (did I seriously JUST TYPE THAT!) and our twelve year old will be entering his teen years. Let's not get started on the youngest and his loose teeth.  Time is fleeting. Like these cold winter months they will pass, and we will be left with kids in college, and wonder where the time went!  So..that's my secret..I love these cold days.  Sure they put a HUGE damper on my running.   I am not afraid of running in the cold, but that is a whole other blog post! 

With about twenty minutes of prep this chili was thrown together.  PERFECT for a cold January day.  Simple too. I had an early doctors appointment, and I literally threw this all together while my little guy finished up his breakfast.

Hearty Paleo Crockpot Chili

2 pounds of ground beef, browned and grease drained.(This is so easy when I brown my meat at purchase and freeze them by one pound bags!)

32 oz can of diced tomatoes
32 oz of crushed tomatoes

1 huge clove of garlic minced
1 small onion minced
green or red pepper chopped fine

one large sweet poatoe grated

4 tablespoons Cumin 
2 tablespoons of chili powder
2 teaspoons of salt
1 teaspoon of garlic powder
ground pepper to taste
1 tablespoon of cocoa powder
1 cup of butternut squash diced

add all ingredients to crockpot
cook on low for 6-8 hours, or high for 4

enjoy xo

{Meatloaf~Paleo~Grainfree & Still Yummy}

Hey Guys!  Here is the meatloaf recipe that I promised a few weeks ago.  So sorry that I am now just posting this.  I have been really busy, and just didn't get around to logging in to blog.  I realized, after talking to a family member, that I needed to take the time for this, and make it just as important as everything else is.  We do that as Moms I believe, we try to decide what is most important..and then leave some other things slip though the cracks! I LOVE posting on here, and am always feeling guilty when I do not make the time.  I know that the only way this little blog will grow is to nurture it.  So I must make the time, and show it some love!  

Now, that I have that out of the way, meatloaf. Ahh..some love it, some hate it!  The name isn't really too flattering to say the least.  But I love it.  My kids love it. My hubby loves it. Seriously, leftovers are fought over..and sometimes it gets serious.. It is truly comfort on a plate to me, and I nearly cried at some of my first attempt at Paleo meatloaf.  I always made my Mom's recipe with breadcrumbs, or cracker crumbs. So my first attempt to make a grain free meatloaf I used almond flour.  Hated it.  We all did, and my kids proclaimed that it tasted like lipstick. Yeah, there was no fights for that meatloaf, let alone the leftovers!  So many , many meat loafs later, and experiments, (sometimes I have to say my family is a bunch of TROOPERS) we found one that we like.  Now our six year old would rather me leave out the spinach, he is in a stage where he avoids it at all costs. Trust me.  You should have seen him diligently pick out every last piece out of the soup we had for dinner last night. Sigh. 


2.5 pounds of beef
small onion, minced
large garlic clove minced
1 cup of mushrooms
1 can of paste
2 tablespoon mustard of choice, I like Dijon
spinach 1 cup chopped
3 large eggs
1 tsp of the following-

garlic powder
salt & pepper
2 tablespoons of honey

First I like to chop my garlic and onion and saute it in some bacon fat, or whatever oil you wish.  I do not precook anything else in the recipe.  I like to chop the mushrooms finely, and add them raw for the reason that I believe that they give moisture and help hold it all together. 

In a medium mixing bowl add the beef, beaten eggs, and one tablespoon of the mustard and honey, and 1/2 of the can of paste. mix eh seasoning too.add the sauteed onion and garlic and the spinach and mushrooms.. basically you are adding all of the ingredients EXCEPT the tablespoon of Dijon and other tablespoon of honey + half of can of paste. Set these three ingredients aside and mix it up well. Shape the meat into a loaf shape and preheat your oven to 350.  Next mix the paste, honey, and, mustard in a small bowl. Add water to thin it out a bit.  You are going to coat the loaf with this..I ALSO LIKE TO ADD A TEASPOON OF COCONUT AMINOS TO THIS..it is not needed, but gives it a nice flavor.  Spread the mixture over the meatloaf and bake covered in foil for an hour. uncover it and bake another 30 minutes..your meatloaf will be done depending on how large of loaf you made..sometimes I make them in smaller loafs to Cook them faster:)

I really like this recipe.  I do not see the need to add any nut flours or fillers to it.  I find it more economical to just not add almond flour to this.  I am not to crazy of the taste, and why even bother?  This hold together and tastes yummy.  Leftovers are gone the next day.  Awesome with runny over easy eggs and also just cold. Like I said we love meatloaf:)

Monday, January 20, 2014

{Chicken Salad with Paleo Mayo}

I feel a little silly writing a blog post for this. It's so easy, and you probably have your own recipe! My Dad always makes a great chicken salad..and my kids love it! I think he made it so amazing by the awesome marinated chicken he used (leftovers), but it was great! 


The thing about tuna salad, and chicken salad, is this. Store bought mayonnaise is  not good for you at all, and once you take a perfect protein an chopped whatever you like to add, and throw the mayo in- it's just ruined to me. Now, I'm not trying to be negative! Seriously lol. But store mayonnaise is soy. Wherever you look it's soy, soy, and some more. Also the sodium  and the additives, like EDTA, and preservatives! Not eating clean, not healthy oils at all! Making your own Mayonnaise is the key to this chicken salad. 

Easy Peasy 

Please don't be intimated to make your own mayo. If you have a blender, or a food processor you can do it! 

I'm going to include my recipe and method  below! The most important thing to remember is patience. It will be worth it! Drizzle the oil in slowly- it will emulsify and bingo you have a base for dips, salads and dressing. Try it. Be patient & don't be discouraged if it flops. Once you figure it out, you will never purchase store mayo again! So much healthier for your family❤️

Chicken Salad

6 cups of leftover chopped chicken 
(I used breast and thighs) 
1/2 cup to 3/4 cup of homemade mayo
1 apple cored and diced
3 tablespoons of minced red onion 
1/8 cup of dried cranberries 
Diced dill pickle
Teaspoon of Dijon mustard 
Pepper to taste

Mix it all! We like it with romaine lettuce 'boats' or with carrots and celery. 

Paleo Mayo

3 cups of light olive oil. (Please do not use extra virgin-it will be too strong, or canola oil, which is a highly likely GMO oil, along with soy) 

3 egg yolks
tablespoons of apple cider vinegar
2 tablespoons of Dijon mustard 
1/2 teaspoon sea salt
1/2 teaspoon WHITE pepper
1/4 teaspoon of smoked paprika
Blend all ingredients except the oil.  When you are ready~ slowly, slowly drizzle the oil in. It will slowly emulsify and turn into mayo.  When you have finished drizzling it check to out. It will be mayo. What I then do is use a spatula and carefully transfer the mayo to my metal mixing bowl. (I love this bowl) and whisk it a little more by hand. I taste it, and as more salt or pepper if I feel it needs it. That's it. The mayo will be good for about a week. ��

Sunday, January 19, 2014

{Energy Date Balls}

This is a simple yet great recipe for something quick when you are on the go! I used dates and nuts to fuel my half marathon, and use them for running fuel all the time! My Mom and sister both make awesome date balls. I love making these with so many variations! I first made this flavor last year while trying to duplicate the chocolate coconut chew store date bars..I needed up liking these more! 

Lara Bars are a wonderful snack to grab when you are on the go- yet I find them a little pricy when I have a family of five and everyone loves them. With them sometimes almost $1 each it can add up! Lemon will always have my heart as my favorite flavor<3 Do the math, purchase these ingredients and see how much money you can save. I believe two of these would be a serving! 

Grind the nuts in your food processor. Make sure your dates are pitted and add them to the nuts. Mix well. Add coconut..add vanilla, cinnamon, and cocoa and salt. Roll these into small balls. If your dates were dry you might need a few drops of water..You choose the size, and roll them in coconut flakes if you wish! Seriously this couldn't be any easier. I like these kept in the refrigerator. 

Quick snack! Much needed energy in the middle of a long run!  ☺️

Monday, November 25, 2013

{Paleo Green Bean Casserole}

Now I confess, I used to purchase the canned soup and make the standard green bean casserole dish...many more times than I can count.  I was an avid coupon-er so I had a bulk of it in my pantry.  That is until I started reading lables more closely, and just refusing to feed my family foods that I could not pronounce.  
Before you think this is too fancy and going to be more expensive, I can assure you that this will cost you less than the average canned, processed recipe.  First of all you are not purchasing the canned french fried onions, or the canned soup..and the real mushrooms in this dish and onions cost me 1.39!  So....when you purchase frozen green beans, and not the french cut kind..I like the green beans in the huge bag at Costcos, or Aldi has a great frozen green bean too.  This is what you need~
eight cups of greenbeans..they can be frozen-1 cup chicken broth- -3/4 cup of coconut milk-1/4 cup broth on the side- 2 tablespoons of tapioca flour or arrowroot-teaspoon of sea salt-teaspoon of black pepper-1 teaspoon of onion powder-1 teaspoon of thyme-Two medium onions-sliced- One 8 ounce package of Bella or snowcap mushrooms-1/2 stick of grass fed butter-And last but not least..bacon..a good kind.. and you will need about a half of a pound...  ~ method~ First of allSlice your onions and your mushrooms..you can start to sauté your onions in the butter and reserve 1/4 of one for later. Now after they are almost translucent add your mushrooms. 
Sauté them together until mushrooms are tender.  I then like to add my broth in and let it simmer for a little while, about 10 minutes as I am taking the bacon out of the skillet and draining it. I also then take that time to add the leftover onions to sizzle in the bacon grease on low. I let then get a little crunchy and pretty for a nice topping later;) set them aside on a paper towel to drain as well! Now pay attention to your broth and mushroom-onion mix again..you want to slowly add your coconut milk in and all of your spices and stir..let the flavors all merry together a few minutes...now take that other amount of broth and whisk your arrow root or tapioca in. This can be tricky. The next step. These thickeners are not flour and don't act like flour when added to hot liquids. Sometimes that can mean they get goopy looking and elasticy!  Just slowly whisk into the cold broth- and remove the skillet from the heat. Yes. Now add the liquid into the mixture. Stir it and it will automatically thicken.  
Now add your green beans and mix all together.
Remove the foil after that and add your crunchy onions and allow it to cook for about 20 more minutes. Hubby said next time we should reserve some of the bacon a little for the end too..I also like to allow it to sit for a little while after I remove it from oven~cool it down a bit...  Can you make this ahead? Yes. I always make it the day before. I do most of my prep on the day before Thanksgiving! We try to get it all out of the way, and go run around outside and play or go to a park. The next day is almost always all indoors visiting with family and eating & eating some more! We have always made it the day before..and cooked before the meal & it turns out great!

Yum! Enjoy!

Wednesday, October 30, 2013

{Paleo Pumpkin Pie Muffins}

Pumpkin pie..hmmm..I LOVE it this time of year. FALL is in full swing! In fact, when my brother and my little family used to go to a haunted hayride every year, we skipped it this year, and went on a more kid friendly version, I ALWAYS got the pumpkin pie that they had for sale in the big barn concession stand.  No longer with being grain free..and let me tell you I have been craving it:)

I sat out to make some pumpkin pie muffins that had the similar spices of my Mom's pumpkin pie, and yes, I have made a paleo pumpkin pie, but I wanted something to have handy for lunches and such!  I am out of almond flour, and really it does not leave me feeling very well...so coconut flour experimenting it is.  

This is what I came up with..My Harvest Muffins with a little switcharoo! Seriously, like three ingredients lol...

Coconut flour can be tricky to bake with..sometimes it really amazes me though, it doesn't taste like coconut to me at all!  Being that it is so full of fiber you have to use plenty of eggs & also be careful how you add the ingredients!

I also LOVE that it stretches so far!  I can use a half of cup and it makes a whole batch of muffins.  These I used one and a half cup, trying this recipe over and over:) I know..my POOR family lol...

Another tip! I sift my flour first, and also add my liquids and dry separate~   I also allow it to just soak the ingredients together before placing into baking tins!

Paleo Pumpkin Pie Muffins

1 cup canned pumpkin
4 eggs
1/4 cup raw honey
1/8 cup grade B Maple syrup
1/4 cup melted coconut oil
2 teaspoons of apple cider vinegar
1 tsp ground sea salt

1/2 cup coconut flour
1 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice
or sub the allspice and ginger for pumpkin pie spice!

mix wet, mix dry and combine....let this mixture set for 10 minutes..
add to lined muffin cups ( I use If You Care) and bake at a preheated oven of 375 for 20 minutes.

you can also add raisins or Enjoy Life chocolate chips:) I did..

Happy Baking:)

Monday, September 30, 2013

{Paleo Harvest Muffins}

Fall is in full swing! The air is crisp, the leaves are changing color, some falling already! Autumn is a wonderful time of year for bonfires, football, and holiday foods! It's one of my favorite times of the year! 

I really have been in the mood for muffins !Apparently  I'm not the only one...My little guy kept asking me to make pumpkin muffins like before..those are his exact words lol. 

I went to make him the usually recipe that I always make and bam. I didn't have any more almond flour. Yikes. What did I have? Well, I did have coconut flour..and it's pretty cost efficient because of the small amount that you use while baking. Sometimes I have success with coconut four, and sometimes not! Today I just jumped in and tried...

I did some experimenting and BOOM! These are fantastic! I am in love with them. I actually wrote my ingredients and measurements down (I'm learning) and it came out just as well the second time. 

My Aunt stopped in and I sent three home with her & my Uncle...she said they were great. They appreciate paleo..they have been paleo for about the same amount as time as us! My cousin tested them too:)

I'm so happy with the results of these muffins that I plan on making them into to a bundt cake this week! Exciting! For real. This tastes like spice cake. Real cake. I'm so happy!! lol can't you tell! I have another batch in the oven right now! 

I'm also super excited to share this recipe with my family!

Now hurry! Go throw these together and share them with yours!

1/2 Cup Coconut Flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
2 teaspoons cinnamon 
1/4 teaspoon of salt

~Mix together dry ingredients set aside

1 small apple grated
1 small carrot grated
1/2 cup of apple sauce
1/4 cup coconut sugar (I'm pretty sure you can use honey or maple syrup too!) 
1 tsp vanilla 
5 eggs
1/4 cup coconut oil 

Mix all of the wet ingredients and make sure mixed well! Add 1/4 cup to greased muffin pans~ baked at 350° for 25 minutes! 


Walnuts-coconut flakes-raisins- plus

(This is optional! You can whisk this up quickly) 1/4 cup coconut milk, tablespoon of honey or maple syrup- mixed well. Add 2 tablespoons of coconut oil..whisk whisk..put in fridge for about 1/2 hour. Drizzle them over the cooled muffins. Add some chopped raisins- walnuts and coconut flakes if you wish! 

So what are you waiting for? Get baking! ;)