Paleo Pot Pie

Ger got a PR today on Isabel - 1:49. (It's already 1:39 now!) Maybe this new pale chicken pot pie had something to do with that!
He had asked me to "try to do a Chicken Pot Pie, very healthy." (well, of course) Here's what I did:

I rubbed coconut oil in my dutch oven. You might use a big Pyrex or stoneware dish, but I hadn't made it before and I didn't know how big it would be....and I always go big.
I diced 4 huge chicken breasts and cooked them in 3 TBSP of coconut oil in a skillet. I tok the chicken out of the skillet and set it aside.

In the same skillet I put 2 more TBSP coconut oil and 5 organic carrots, peeled and chopped. ( Don't be tempted to use those carrots in the bags that are already peeled - they've been sprayed with chlorine. Oh, yes.) The carrots take the longest to cook, so I just stirred them once in a while as I prepped the other ingredients.
I diced 2 organic sweet onions and added them to the skillet and stirred.
Next, I cut 1 handful of french green beans into bite-sized pieces, and threw them in.
I threw in one 8 oz container of sliced baby portabella mushrooms. (use your favorite)

I washed and tore and removed the stems of 4 cups of organic kale. I threw it into the skillet, too. It barely fit, at first, before it cooked down some.

The last thing to go into the skillet was 2 TBSP fresh Thyme, 1/2 tsp smoked sea salt, and freshly ground black pepper.

I put a lid on all of that and let the steam cook them toward tender for around 10 minutes, stirring now and then.
 I set the lid aside and added 3 cups all-natural chicken stock and brought it to a boil. I turned it down a little and let it simmer for a few more minutes.

Nest, I needed a way to thicken it in a healthy and paleo kind of way, so I put 3 TBSP coconut cream concentrate in and stirred and let it simmer until it thickened. (If you want to add a TBSP of arrowroot powder or tapioca starch or even cornstarch, go ahead....)

When it was thicker, I poured all this beautiful goodness into the dutch oven and made the "biscuity paleo crust."

For the biscuity paleo crust, I put these things into a small mixing bowl:

1/2 cup pasture butter (from grass-fed cows, like KerryGold)
1 1/4 cupalmond flour
1 tsp sea salt
1 tsp baking powder
I smashed the butter into the other ingredients with a fork because I didn't want to get my big mixer out for this little job.
Then I added 4 egg whites. These were very large farm-fresh eggs. I whisked that all up with the fork, too, smashing any big clumps. It was frothy and biscuit-dough-ish looking, as you can see in the pic, above. So, I added 2 more TBSP of almond flour and it looked just right. Adjust as necessary.

I put the crust mixture and spread it out some. I put the dutch oven (WITHOUT the lid) into a 400 degree oven for 25-30 minutes.

We all wanted more crust on top next time, so be forewarned.....
If you don't have coconut cream concentrate yet, tropical traditions has the best. (tropicaltraditions.com)

I need to make this again soon! Let me know how you tweaked yours.

Bacon and Egg Cups

Cassie had learned of these wonderful little things from Tiffany Lockhart, and she showed me how to make them. She was concerned about Ger buying boiled eggs at the grocery when he was in too much of a hurry to cook his own here. (not the best eggs.....how long have they been sitting there.....)

When I looked around, they are all over Pinterest, too, in different versions. You won't find any of us making them with turkey bacon though - lol!

So, it's a cool idea. All you do is line your muffin cups with uncured bacon. Than, you crack an egg into each one. Sea salt and freshly ground pepper go on the top. Put them in a 350 degree oven for 20-25 minutes.

Some people rub the muffin tin with coconut oil first, but it seems that with the bacon grease, you really don't need to do it. Some people stir up the eggs in a bowl first, and add baby spinach or diced red pepper. It all works. They are a great way to plan ahead, so you can throw them on a paper plate and into the microwave for a few seconds before running out the door. They aren't bad cold, either! Mine are in a gallon Ziploc bag in the fridge, but you know they won't last long. 

Pumpkin Goji Chia Pudding

I've been making chia puddings lately. I blogged Paleo Cocoa Goji Pudding on here just the other day. So, I had to make a pumpkin one, too, right? Yes, I did. Now, it looks like it's a weird color in the photo, because the can of coconut milk lightens the color of the organic pumpkin. But, that's ok. We love it!
I shot this photo with all the ingredients stirred up except the pecan butter. That's why the pecans are cooling on a rack in the back of the shot - I was making my Toasted Pecan Butter because we'd eaten it all.....again!
The more prep work I do on the weekend, the easier it is for this household to eat paleo all through the week. It takes a little planning, but food is our fuel and we only get one body.


I put all the ingredients in a mixing bowl:

1 can organic coconut milk
1 can organic pumpkin
1 TBSP finely chopped fresh ginger ( I use Garden Gourmet; it comes in a tube in your grocery near the fresh herbs - it's so easy!)
2 TBSP agave nectar, or honey
4 TBSP chia seeds
2 scoops vanilla or cinnamon roll protein powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup unsweetened coconut
1/2 cup goji berries ( optional, but they are a seriously powerhouse food)
2 TBSP pecan butter, or almond butter

I stirred all ingredients until mixed well. I put a lid on the bowl and placed it in the fridge for a couple of hours.

Feb 2, 2013
I made this again today and added 2 TBSP dark cocoa. It's a great way to tweak it.

Lemon Lime Protein Balls

I love protein balls and I am not alone.  I love my Cocoa Delight Bites, my Gingerbread Protein Balls, and my Paleo Vanilla Date Bites - those recipes are all on this blog and they are made often.

Today, since it's a SNOW DAY, I wanted to make something like that, but experiment with my Coconut Cream Concentrate. (tropicaltraditions.com They have some amazing products and some great sales, so check them out often.) Kim mentioned coconut butter (sometimes it's called that) the other day and then I saw on Facebook that Tony is even putting it in his coffee, so I knew I wanted to come up with a great recipe using this yummy goodness. So, I did. They just taste so creamy and fresh.

I put all the ingredients into one bowl:

1/2 tsp pure vanilla
1 tsp finely grated lemon zest and lime zest (1 tsp total - some of both in the tsp)
juice of 1 lemon
juice of 1 lime
4-5 scoops of Progenex Vanilla Protein (OR 3 scoops of other brands of vanilla, like Myofusion - their scoop is bigger)
1/4 cup + 1 TBSP coconut oil (don't melt it)
1/4 cup coconut cream concentrate
2 TBSP honey, OR agave nectar

I stirred this up until I couldn't see white chunks of the coconut oil or the coconut cream concentrate.
Then I added:

2 cups unsweetened coconut chips ( the big flakes, although the shredded would work nicely, too)

I mixed the coconut in and used a cookie dough scoop to make protein balls. I put them on a wax paper covered cookie sheet and placed them into the freezer for 15 minutes.

They are REALLY good! Coconut cream concentrate acts like almond butter in this recipe, making them chewy and addicting! They are just about perfect on a snow day with a cup of coffee...... Let me know what you think, ok?

Paleo Scrambled Eggs with Vegetables

It's Friday. It's a snow day from school and I am one happy individual. I have my Paleo Short Ribs in the crockpot. My kitchen is cleaned up. I've talked to my mom. The laundry is going. I am going to try a new dessert idea later. Jess went to the grocery for me. See why life is so good today?

So, Ger came in from the box a little while ago and I was here to make him some lunch. He said he needed a fast lunch - no problem! I have a snow day and all things are possible!

I grabbed my green skillet and put it over medium heat with:
1 tsp coconut oil
1 tsp coconut cream concentrate ( both from tropicaltraditions.com) This is optional, but so delicious!
1 diced orange pepper
1/4 small red onion, diced

I cooked this about 4 minutes, to let it soften. Then I added:
1 large handful of organic baby spinach leaves

I stirred that up. Then I added:
4 large farm fresh eggs
1/4 tsp smoked sea salt
freshly ground pepper

I stirred it all up with the spatula and turned it over now and then until the eggs were done. I slid it onto a plate and then I fed Ger Sasser!

It was a good trade because he cut open a beautiful pomegranate and beat it with a wooden spoon over a bowl for me. (and that made life even better!)

Paleo Cocoa Goji Pudding

My mom taught me how to make a mean vanilla cream pie, LONG before anyone was eating paleo. Cocoa turned it into the best chocolate pie; one that was well-known at church dinners and family celebrations for decades. This long week-end gave me time to try to turn the idea of that creamy pudding into some kind of paleo treat. We loved it.
Isaac didn't eat his when the rest of us did. Ger said he just couldn't resist - and he ate Isaac's bowl of this pudding, too! So, obviously, I have a hit on my hands......and I have to make it again!

If you don't have goji berries, make it anyway. But, consider ordering some. They are a powerful food! I get mine from nuts.com. Whole Foods and Amazon are other sources.

I put the following ingredients into a saucepan and stirred them up:
1/2 tsp cinnamon
1 TBSP + 1 tsp dark cocoa
1/4 tsp salt
1/4 cup agave nectar, or  local honey
1/3 cup almond flour

I added 2 cups coconut milk. THEN I put the saucepan on the stove, over medium heat, and cooked it, stirring constantly, until really bubbling, and then 2 more minutes.

I took it off the heat. I quickly separated two egg yolks from the whites. (I saved the whites to add to tomorrow's scrambled eggs.) I whisked the egg yolks in a little bowl and added 3 TBSP of the mixture from the saucepan into the whisked yolks and stirred. Then, I poured this right back into the saucepan and put it back on the stove. I cooked it 4-5 more minutes, letting it get bubbly again. I took it off hte heat.

I added:
2 TBSP pasture butter
1 tsp vanilla
2/3 cup unsweetened coconut chips
1/3 cup goji berries (optional)

 I stirred this up and poured it into 4 cute little bowls and put them into the refrigerator while we ate dinner.

This recipe may look long, but it really doesn't take very long to make. Let me know how it goes, or what you might add instead of goji berries.  Food is your fuel.

Blackberry Reduction

So, Josh mentioned a Blackberry Reduction on pork chops the other day and I thought of it when I thawed 3 lb package of Banger Sausage from Whole Foods. So, this is how simple it was:

I put a large package of fresh blackberries in a little saucepan and splashed some balsamic vinegar in to the pan, maybe 2-3 TBSPs. I put this over medium heat.  I took a fork and smashed the blackberries, then switched to a wooden spoon and kept stirring while cooking until it thickened into almost a syrup-like consistency.  When I tasted it, I knew it would be amazing on any pork dish.

(I've made this with several different balsamic vinegars and my favorites for this recipe are the Blackberry-Ginger and the Black Cherry - both from flyingolive.com)

I did my recipe for Banger Sausage in the Oven from this blog, put the blackberry reduction on top, and enjoyed this with roasted acorn squash.

Life is good. (and it's a long week-end!) So, take the time to eat healthy meats, fruits, vegetables, and nuts and seeds.