Dinah's Paleo Blueberry Cake

I made this cake exactly by "Dinah's Paleo Pear Cake" found in the January archive on this blog. (January 22nd) The only thing different was that I used 2 cups of frozen blueberries, still frozen, instead of cutting up pears at the very end. And, I left out the Valencia Orange Peel spice.
It was fast and easy. Yum! Blueberries are so good for us.

I recently made it with fresh blueberries. It was even better!

Chicken Cutlets in Parchment Paper

       

I thought these were going to be good when I thought of it and bought the beautiful, fresh ingredients. I was right. But, I didn't realize that the BEST PART was - THERE'S NO CLEAN-UP! So, be prepared to see other recipes cooked in this manner!

       First, I tore off 6 pieces of parchment paper. It's 15 inches wide and I pulled a good 12 inches out before tearing.I folded them in half to make a fold, then opened them back up. I rubbed a tiny bit of coconut oil on the side where the food was about to go.
       I had 2 packages of healthy thin-cut chicken breasts. (They cook fast!) I placed one on each of the parchment papers. There were 2 left, so I put them on a couple of the others. (so, 2 of them would be bigger servings)

       Then, I added zucchini slices, asparagus spears, and diced red onion to the top of the chicken. I then put almost a TBSP of coconut oil on each serving.
       Last to go on was a couple of fresh lemon slices and some herbs. Use the herbs you love or use what I love - basil and smoked paprika and sea salt.

       Then I folded the top portion of the parchment paper over the food and folded under all around, to make packets. I put the packets on 2 cookie sheets and slid them into the oven at 400 degrees for twenty minutes.
       They were incredible. I slid them onto plates, cut them open, and poured off the juice.
DINNER"S READY!
"WOW,  MOM, DO THIS ONE AGAIN."And remember,  NO PANS OR SKILLETS TO WASH!

Here it is before I closed the packet and cooked it. I wish there were leftovers for me.

Paleo Shrimp Stir-Fry

I put 2 packages of jumbo shrimp in cool water to thaw. ( not hot water - it could make you sick....who knew? I need to slow down....lol)

 Next. I cut up a red pepper, a yellow pepper, a big bunch of broccoli, and a package of portobello mushrooms. I threw them into a big skillet with 3 TBSP Tropical Traditions coconut oil (tropicaltraditions.com) and 2TBSP raw honey. ( or agave nectar) I cooked it on medium while I pulled the tails off all the shrimp.
 Then I threw the shrimp in and stirred.
I added a little sea salt and some Private Selection Asian Spice Blend, which has a nice little kick and black sesame seeds.  ( I also now throw in 2 TBSP of coconut cream concentrate, but if you don't have it, it's ok)

I only cooked it for a few minutes so the shrimp would be tender but firm.

It was as delicious as the picture is colorful!

Grass-Fed Burgers with Diced Peppers and Onion

This is 2 lbs of Grass-fed burger that has many things stirred in:
1/8 cup diced aged cheddar cheese from grass fed cow milk (surprising, huh? But, you get a lot of flavor for a little cheese)
1 red pepper, diced
1 yellow pepper, diced
1/8 cup red onion, diced
2 eggs
3 TBSP almond flour
1tsp garlic powder
salt
pepper
They were cooked in the Pampered Chef grill pan, but a grill would be amazing, too.

In another skillet, I put 2 bunches of asparagus, a splash of chicken stock, a TBSP of Tropical Traditions Virgin Coconut Oil, and some garlic blend sea salt. They cooked until tender.

Progenex Cocoa Delight Bites were for dessert. You can find this recipe on here.

Paleo Grass-Fed Meatloaf

This is Jess Sasser, guest blogger, for feedinggersasser.blogspot.com.  Mom and I decided to do our CrossFit WOD at different times last night.  She went at 5:30 and I went at 6:30.  While she was gone I realized that doing 12.4 would be tough on her wrists (she's still rehabbing them from breaking both bones, in both wrists this past July).  I decided to get dinner rolling and she could finish it up.  Since I think grass-fed beef is like candy, I went for that!

Paleo Meatloaf

4 pounds of grass-fed beef (hey, gotta feed Ger who is slamming this Open season!)
2 farm fresh eggs
1 tsp salt
1 1/2 tsp pepper
1/2 tsp tumeric
1 tsp garlic
2 tsp smoked paprika (This is THE best spice EVER!!)

I rubbed a 1/2 tsp of Tropical Traditions Gold Label Virgin Coconut Oil on the bottom and sides of an oven safe, deep, square, baking dish.
In a large bowl, I mixed the beef, egg, and spices.  I mixed this together using my hands.  I wanted to really incorporate the spices into the beef because there is just something amazing about this flavor profile!
Next, I plopped this into the dish and spread it out to the edges.  I covered it with plastic wrap and went to class.

This is Dinah: So, when I got home, I put the meatloaf in a 350 degree oven for 50 minutes. (If you halve this recipe, it won't take that long to cook, probably 35 minutes. cut into the middle and check to see if it's done, OR make the recipe as is, but put it into 2 smaller loaf pans.)

While that was cooking, I washed and cut up 3 peppers, threw them in a skillet, and added a TBSP of coconut oil and  a shake of basil. I microwaved a package of frozen broccoli and threw that into the peppers. Beautiful colors make for healthy fuel.

Paleo Bacon Breakfast Casserole

Ger had requested the Tex-Mex Hash Casserole from PaleOMG, and it looked amazing, but I don't have an iron skillet, so I just jumped in and made up my own. Hers looks good though - it has grass-fed beef in it.

Here are the ingredients for my Paleo Bacon Breakfast Casserole:
18 eggs
16 pieces of nitrite and nitrate-free bacon (uncured bacon)
1/4 cup red onion, diced
1 12 oz package of frozen cut-leaf spinach
2 sweet potatoes

1/4 tsp rosemary
1/2 tsp garlic powder
1/2 tsp sea salt
pepper

I whisked the eggs in a big bowl.
Jessica cooked the bacon.
I put the sweet potatoes in a pan and covered with water and set it to boiling.
I crumbled the bacon, and put 14 of the crumbled slices into the egg mixture. I saved 2 pieces to crumble on top.
I added everything else (red onion, spinach, spices, etc.) into the egg mixture. The sweet potatoes came off the heat when I could stick a knife in them and they were fairly soft. I poured off the hot water in their pan and covered them with cold water. In a minute, they were cooled off enough to peel easily and dice. Then I put them into the egg mixture.
All this went into a coconut oil-greased 9 x 13 inch glass baking dish. I put it in  a 350 degree oven for 40 minutes. You will want to stick a knife into the center of the casserole to see if your has set up in the center, or give it a little shake.
I put the 2 pieces of bacon, crumbled, on top.  When I cut it, to serve, I put some guacamole on top. I used the Wholly Guacamole Classic. You could make it yourself, too. (But, DON'T buy the kind that has all those fake things and fillers in it. Guacamole should not have soybean oil or any kind of crap in it!)

Here's what it looked like, all prepped and ready to go together. Pretty!

And, here is what will be on your plate! Yum. Try it. Take it somewhere. Let me know how it goes.
There's a little left, if you want to run by for a taste. You can make this and you are good to go for breakfast, or dinner, for a few days.

Paleo Italian Chicken Thighs

I don't know if my CrossFit workout tonight just made me hungry or if I just outdid myself, but this meal was just delicious.

I put a tsp of coconut oil in a skillet  and then browned 8 chicken thighs. I turned them down to let them cook through. I sprinkled them with smoked paprika, oregano, and sweet basil.

In a smaller skillet I put 2 packages of fresh mushrooms ( the kind with a variety of mushrooms) and 1/2 of a jar of spaghetti sauce. (Find one with no sugar.) I let this simmer.

I washed and cut up 4 big yellow peppers. I placed them on a coconut oil-rubbed cookie sheet and then rubbed the pepper pieces with coconut oil melted in my hands. I sprinkled them with basil and popped them into a 425 degree oven for about 15 minutes, maybe more.

When the chicken was done, I put the other half of the sauce on it, and yelled for the kids. Wow, that was good!

Paleo Chicken Breasts in a Crock Pot

WE all are busy and need great food fast. So, here's a new one. We eat a lot of chicken breasts cooked in the oven and they are amazing, but I wanted that crockpot tender-thing. Here's what I did:

I rubbed the inside of my crockpot with coconut oil.
I rinsed 6 hormone and antibiotic-free chicken breasts then laid them close together in the crockpot, overlapping as little as possible.
I added 1 TBSP of coconut oil, 1 cup of organic chicken stock, and 1 tsp oregano, 1/2 tsp rosemary, and 1/2 tsp garlic powder.
I turned the crockpot on low and left it for 5 hours. It was also fine at 6 hours. (I left it on just to see if it would be ok to go longer.)
That chicken breast is so tender and juicy - you have to try it!

Ger just said, "Mom, that chicken is amazing! Really good. Do it again soon."
That makes it all worthwhile, huh?

I did 2 pans of kale chips but put smoked paprika and garlic powder on them instead of chilli powder. You can find this recipe in February, I think the 9th, but try it with the smoked paprika!
Fresh asparagus and broccoli in a skillet with a couple TBSPs of chicken stock and sea salt rounded out a great meal for the first snow day of the year!

This is my favorite photo from the OCT 2015. They take some amazing photos! Ger got 4th place!

Cocoa Delight Bites

I wanted something fast and easy and CHOCOLATY!

This is it. It takes maybe 5 minutes and 1 bowl.

In that bowl I put these ingredients for a BIG BATCH:

1 cup chocolate protein powder (We love Progenix. I've used the Myofusion but Progenex Locha Mocha More Muscle makes the very best ones! progenexusa.com)
1 TBSP dark cocoa
1/2 cup coconut oil, NOT melted
2 TBSP raw honey (You may find that 1 TBSP is enough for you)
2 TBSP raw almond butter (or toasted pecan butter - recipe on this site)
1 1/2 cup unsweetened coconut flakes ( the chunky coconut chips fromnuts.com is the best!)
4 TBSP coconut milk, as needed, maybe more.

Stir with wooden spoon until a dough-like look appears. It takes a little stirring, and kind of happens all at once. You may need a bit more coconut milk, or if it's too thin, you could add some more protein powder.  I rolled them into 1 1/2 inch balls. I think it made 24.  I put them into the freezer for a few minutes to set them up. Then my crew ate them so fast, I had to rush to get a pic of the last few.

 I took around 140 of them to the CrossFit Countdown cookout and didn't bring any home!
There is also a Vanilla Date Delight Bites recipe on this blog - just put it in my search box.

This is so tweakable. Vanilla protein, or Cinnamon Roll, or Strawberry protein (leave out the cocoa) Or, leave in the cocoa and make them strawberry-chocolate protein balls. They would be different with chunky almond butter, too. Wow!  Let me know what you make yours like, ok?
I took several of these Strawberry Delight bites to school and when Chris Wallace ate hers, she said, "You can't call this a Protein Ball - nobody wants to eat a protein ball. You must call it a Strawberry Delight Bite!" So, there you go - new name. I like it!

I also have Pumpkin Protein Balls and lemon Lime Protein balls on this blog. Check them out, too!

Turkey Burgers on Field Greens

So, after the WOD I did today, dinner had to be simple, yet healthy and colorful.
So, I rubbed coconut oil on some peeled organic carrots and roasted them in a 450 degree oven for 30 minutes.

These are Harvestland turkey burgers. They were cooked in a skillet with coconut oil and sprinkled generously with sea salt, pepper, turmeric, and lots of smoked paprika.

I put the turkey burger on field greens with fresh blueberries and just a splash of Garlic Gold Meyer Lemon Vinaigrette. I also had a few brazil nuts.  We loved this!

By the way, Ger got 88 on 12.2 today! That's not too shabby!

Sea Scallops on Asparagus

We love sea scallops, and yes, they are expensive, but they make a very special meal that's much less expensive than eating out. They are so sweet.

I rubbed coconut oil on a cookie sheet. I rinsed the thawed sea scallops and laid them on paper towel-covered paper plates. They need to be dry so I moved on to the vegetables.

I broke off the bottoms of a big bunch of fresh asparagus, and threw them into a skillet. I added a TBSP of coconut oil and 1/4 cup of organic chicken stock. I added 2 containers of fresh, sliced brown mushrooms, and a package of frozen mixed vegetables. I let this start cooking, stirring often.

I put the sea scallops on the cookie sheet and rubbed a little coconut oil in my hands to melt it, then rubbed the top of the scallops. I shook sweet basil and herbed sea salt and freshly ground pepper onto them, and put them under the broiler for 6 minutes. (Sometimes they take 8 minutes - watch them. Don't overcook them)

Done. Easy. Great fuel.
Take care of the ones you love! Feed them well.

Paleo Pumpkin Butternut Cocoa Cake

I love this cake. You will, too.
I preheated the oven to 350 degrees.
I greased a 9 x 12 cake pan with coconut oil.
In a small bowl, I stirred the dry ingredients until evenly mixed:
2 cups almond meal
2/3 cup Hershey's Special Dark cocoa (or your favorite kind)
1 TBSP cinnamon
1/2 tsp nutmeg
1/2 tsp dried Valencia Orange Peel (it's in the spices aisle)
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp espresso powder (this can be left out, or you can use instant coffee)

In a bigger bowl, I stirred up the wet ingredients:
1/2 cup coconut oil, melted to a liquid
1/2 cup honey (warmed to a liquid if it's raw)
4 eggs
1 15 oz. can pumpkin puree
1 15 oz. can organic butternut squash ( I order it from Amazon. If you want, you can just use 2 cans of pumpkin puree, but the butternut squash is SO GOOD!)
1 1/2 tsp pure vanilla extract
( I have made this cake with 2 TBSP Amaretto, but this is optional)

I added the dry ingredient mixture into the wet mixture, and stirred until it was all evenly mixed up. I just used a wooden spoon.

I poured the batter into the pan and evened it out with a spatula. Then I placed it into the heated oven for 50 minutes. This moist cake will crack along the top a bit, and pull away from the edges of the pan when it's about done.
It hit the spot when I craved a warm, chocolate....something. And, I got to count it as 2 vegetables!
I planned to get a pic of a piece of this cake, all pretty on a plate, but we ate it so fast, I got distracted!

So, I made it again and took this photo this morning.  And, I make this one for birthdays now. It's a staple around here. SO GOOEY!