Paleo Rosemary Rabbit Stew

How have I been on this earth this long and never cooked Rabbit? Look at this photo. Can you tell that it is melt-in-your-mouth tender? I literally just ate this with my fingers and didn't even look up! The artichoke hearts, the carrots, and the onion sang harmony to this tasty melody. Maybe I was just HUNGRY - I took first for my age division in a 5K yesterday and worked on my hang snatch at the box today with Cindy......

 I plan to feed this rabbit recipe to Ger and Cassie when they are back here soon.  Cassie is with Ger for another week. She'll watch the San Francisco Fire's second game and then fly home. I hope all of you caught their first game on npgl.com. If not, you can still watch it there. That team is full of amazing athletes!

Ok. Back to the rabbit stew:

I put the following ingredients into the slow cooker:

2 TBSP bacon grease  (or coconut oil)
1  3 lb rabbit, cut into several pieces (mine came this way, thank goodness lol)
3 organic carrots, peeled and cut into coins
1/2 small yellow onion, diced
2 cups coconut water (not flavored)  or chicken stock
1 stalk celery, optional since lots of my friends don't like it at all
1 small can tomato paste  (read ingredients and get it with no sugar!)
1 1/2  tsp rosemary     -If you want to use fresh, tie 2 sprigs together with string so you discard easily)
1 tsp Garlic Gold nuggets  (or garlic powder, or fresh garlic)
1 tsp smoked sea salt  (my favorite - salttraders.com)
1/2 tsp turmeric
freshly ground black pepper, to taste ( and then a little more!)
1 6 oz jar artichoke hearts, drained

I put it on LOW for 7 hours.  I stirred once about 1/2 hour into the cooking time and once very gently right before it was done.

You may want to make my Paleo Johnny Cakes to sop up the stew.  After thinking about this, I believe you could cook two rabbits with the rest of this recipe the same if you want leftovers. That's what I'll do when I get to feed this to Ger. (or 3 rabbits.....lol)

                                                             Go, SanFranFire! 

Broiled Scallops and Shrimp

Ger likes scallops. Cassie likes shrimp. So, I made both.
I'm catching up  with this recipe.  Ger's been married two weeks tomorrow and is one day shy of being in San Francisco with his GRID team, the San Francisco Fire, that long.   Cassie and Mikko and the other coaches are keeping the PRs up on the board at Crossfit Countdown.  I'm one week into the start of another school year.  This beautiful meal had to wait, but it's certainly worth waiting for!

 I thawed some big sea scallops and some extra large shrimp. I peeled the shrimp - I hate this job!  I covered a baking sheet with aluminum foil and rubbed it with coconut oil. I placed the scallops and shrimp on the pan, not touching each other.

I topped them with some of my favorite herbs - I used:
 basil
Garlic Gold  (garlicgold.com - how do the organic nuggets stay crunchy in the oil??)
Cherry Wood Smoked Sea Salt (salttraders.com)

I popped them under the broiler and timed them for 7 minutes. 

         Meanwhile, I grabbed a big skillet and wilted a big container of organic baby spinach with a tsp of coconut oil, a 1/2 cup of chicken stock and a red pepper, chopped. I kept the lid on for a few minutes and then removed it from the heat. A pinch of sea salt finished this off.

          When the timer went off, I took the scallops and shrimp out of the oven.

          Then, everything was done.  I love how this looked with the scallops on a bed of greens.  This meal is fast, easy, SO healthy, and really looks like to went to a lot of trouble.  

I served it with Broiled Asparagus Wrapped in Prosciutto. Delicious! 

Minneli's Cucumber Mango Salad

This is a guest blog post from Minneli. I asked if she wanted to share with us and she was happy to do it. It sounds extremely easy! She says it's her go-to recipe when she doesn't have a chance to cook her veggies.

Minneli put all the ingredients into a bowl stirred it up.

1/3 cup tart ripe green mango 
3/4 cup cucumbers
1/4 cup onions
1 small tomato, cut into chunks
1 1/2 oz Marukan rice wine vinegar (That's 3 TBSP. Also, not paleo, but any other vinegar will work; you could try apple cider vinegar)
sea salt, to taste
black pepper, to taste

Eat immediately or chill first.

Take it from Minneli - there's always another way to eat your veggies!