Paleo

Paleo

Thursday, July 25, 2013

Hash it Out

We have discussed my love of breakfast. Most days I grab a smoothie, or some fruit on my way out the door; but on weekends I try to indulge a little and make something. Usually involving eggs, I love eggs for breakfast! Breakfast is also my favorite meal to eat out; I can get eggs Benedict, or french toast, or other things I wouldn't normally make at home. So breakfast for dinner is often a good option.
One of my favorite breakfasts has always been corned beef hash with fried eggs; the really well done ones with perfectly runny yolks that ooze all over the hash. My father had the talent of always getting his corned beef hash to crisp, and his egg yolks to run, I am still practising those...I'm seriously drooling right now.
Anyway...I have a recipe for corned beef hash in my archive here, but that's not what I am making tonight. No, I decided that hash could really be made out of any meat (or meat substitute products, I suppose, if you're into that sort of thing). I bet a southwestern chicken hash would be tasty, or a BBQ pork hash....but I digress (ha....I've always loved that term). Tonight I am making a beef and bacon hash. 
Hubby got all excited thinking I'd put a pot roast in the crockpot for tonight, and was very deflated when I told him that wasn't what the rump was for. Don't worry though, he perked right up again when I told him the final plan. Which, again, is beef and bacon hash. We're being good and Paleo tonight, mixing in some carrots, celery, garlic and zucchini (home garden grown!); as well as beef and bacon (duh). The bacon I'm using is also fresh. We got lucky at a local farmers market, and it hasn't been processed! I'm excited to try it. Obviously I also served mine with eggs on top, that I did manage to get runny (although not near as perfect as Dad's I'm afraid). 
This would make excellent breakfast leftovers just as I've served it here, or as a breakfast burrito, or on toast, or however else you like it really!

Beef and Bacon Hash
Ingredients:
6 C beef broth
2 tsp onion powder
1 tsp celery salt
1 tsp salt
½ tsp black pepper
1 (2 lb) rump roast
2 large carrots, peeled and halved

2 stalks celery, halved
3 cloves garlic, crushed or chopped
2 C. Veggies of choice
1 large onion, peeled and medium diced, separated
4 slices bacon
2 eggs per person, for serving (optional)


Directions:
Add the beef broth to the crock pot (I say 6 cups, but really you want the crockpot to be full to the point of your ingredients being fully submerged), and then stir in the onion powder, celery salt, salt and pepper.
Add the roast, veggies, & 1/2 diced onion to the crock pot and set it to LOW. Allow the roast and vegetables to cook in the crock pot for 6 hours, or until tender.
Remove the cooked roast and vegetables from the crock pot and dice everything into bite-sized pieces. Combine the mixture with the remaining diced white onion.
Saute the bacon in a large skillet, reserving the drippings. Set the cooked bacon aside.
Add the hash mixture to the skillet containing the bacon grease and and fry the hash until crispy, about 10 minutes. Chop up the bacon and add it to the skillet, tossing to combine.
If desired, fry 2 eggs per person in a separate pan and serve the hash topped with the fried eggs.






Without eggs:
Cal: 2021    Fat: 115    Cholesterol: 480    Sodium: 3313    Carbs: 31.25    Fiber: 7.3    Sugar: 12    Protein: 191.7


If you ask Hubby, he'd say this is 2 servings, but he's skinny, and bottomless, so we'll disregard him in this case.
I say this is about 4-6 servings depending on how hungry you are! So for one (of 4) servings:
Cal: 505.25    Fat: 28.75    Chol: 120    Sodium: 828.25    Carbs: 7.8    Fiber: 1.8    Sugar: 3    Protein: 48


Don't forget to add the "cost" of eggs if you choose to include them. 
This can be high on the calories; but is great for the "heavy duty workout" days.



Tuesday, July 23, 2013

Everything is Better with Bacon

Seriously tho....bacon is just one of the most awesome foods ever. Salty and crunchy and porky...haha! Granted, in large quantities it is kinda bad for you; but that can be said about a great many foods. If you eat it in smaller portions, on an infrequent basis, you should be alright. :-)
Up there with bacon, and avocados, on my list of awesome foods is asparagus. It can have a strong flavor, and it smells a little odd....but it is so so so tasty! And really good for you, I might add.
So....as you may have guessed, tonight I am combining bacon and asparagus (and a few other tasty things too). Anyone ever heard of a popover? I don't generally see them much in America, they've always seemed a very European thing to me; English primarily. They are surprisingly easy to make, and so tasty, and you can put whatever you like on them. This is my first attempt, so if the pictures resemble a half melted volcano of bacon and asparagus, give me a break.

Bacon Asparagus Popover
Ingredients: 
1 1/2 lb asparagus, trimmed and cut into 1 inch pieces
4 slices bacon, cut into 1 inch pieces
2 leeks, thinly sliced
1 tablespoon butter
1/2 C milk, warm
3 large eggs, room temperature
1/2 C garbanzo flour
salt and pepper to taste
1 C feta, crumbled

Directions:
Bring a pan with 1 inch of water to a boil, add the asparagus and cook until it turns bright green.
Rinse the asparagus under cold water and pat dry.
Cook the bacon in a cast iron skillet over medium heat, and set aside on paper towels to drain reserving the grease in the pan.
Add the leeks to the pan, saute until tender, about 2-4 minutes, set aside and turn off the heat.
Add the butter to the skillet and let it melt.
Mix the milk, eggs, flour, salt and pepper and pour it into the pan.
Sprinkle the asparagus, bacon, leeks and the cheese over the batter in the pan.
Transfer the pan to a preheated 425F oven and bake until puffed and golden brown, about 15-20 minutes.


Monday, July 22, 2013

Pizza Par-tay!

Another hecticly busy weekend...another few days where I didn't post anything; which is because I didn't have time to cook anything. PS...I'm aware that "hecticly" isn't a word, we're going with it anyway!
I also spent the bulk of today distracted by the live feed of St. Mary's Hospital in London, where Duchess Kate gave birth to a baby boy! I don't know why I'm so "into" the royal birth, but I am; we're going with that too.
So.....its a party night at my house! Don't get too excited now...what that means for us is yummy food, maybe some wine, and a movie on TV instead of DVR shows. Hahaha....super exciting right?! Ah, life with two full-time jobs and a toddler ;-)

Anywho...about that yummy food...Remember, that doesn't mean its not healthy! For whatever reason, I view pizza as a party food. Probably because it is finger friendly, tasty, and traditionally bad for you. Pizza and beer is one of my favorite football watching foods. Since pizza is, as I said, traditionally bad for you, I am always trying to find ways to make it healthier. Gluten-free crusts, cauliflower crusts, turkey pepperoni, etc. etc. Tonight I am trying something even a little more different....pizza casserole. Most of the recipes I came across use pasta as the base; but I didn't want anything that heavy this evening, and decided to sub cauliflower instead. I also used turkey pepperoni, and gluten-free chicken sausages. 

Meat-y Pizza Casserole
Ingredients:
2 lb. cauliflower florets
1 lb mild pork sausage (I used GF chicken Italian sausage)
1 large onion, medium size chopped
2 (26 ounce) jars spaghetti sauce (or homemade)
1/2-1 lb of sliced turkey pepperoni
16oz shredded mozzarella cheese
6 tablespoons of grated Parmesan cheese
2 tablespoons chopped garlic
1 teaspoon dried oregano

Directions:
Cook cauliflower in boiling water until slightly softened (don't cook it to mush!)
Cook sausage, garlic and oregano with onions until the juices run clear. (If using sausage in casings, remove from casings and crumble into pan).
In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.
Layer ingredients: 1/3 of the cauliflower, 1/3 remaining sauce, 3/4 C mozzarella cheese, 2 Tbsp Parmesan cheese, sausage and onions.
2nd layer-1/2 of the remaining cauliflower, 1/2 remaining sauce, 3/4 C mozzarella cheese, 2 Tbsp Parmesan cheese.
3rd layer-all remaining cauliflower, all remaining sauce, Remaining mozzarella cheese, 2 Tbsp Parmesan cheese, all the pepperoni (completely covering the entire top with pepperoni).
Bake at 375°F for 40 minutes.
Let sit for 5 minutes before serving.

Total this was:
Cal: 1997    Fat: 83    Cholesterol: 471    Sodium: 9333    Carb: 122    Sugar: 50    Fiber: 45    Protein: 168

I ate about 1/8th of the casserole so:
Cal: 250    Fat: 10    Chol: 59    Sodium: 1166    Carb: 15.25    Sugar: 6.25    Fiber: 5.5    Protein: 21

Not bad for something that was creamy, tasty, and satisfying!








Tuesday, July 16, 2013

Light Summer Fare

Now that I am back on blogging track...you will have more tasty recipes to choose from for your own meals! And really....try some. People get scared about the term "Paleo" because they are under the impression that it is hard, or drastic, or that they'll be depriving themselves. No one who has eaten in a Paleo style, or who has tried my recipes here, will tell you that they're deprived. You really don't notice the absence of processed and refined foods, because you're too busy filling yourself with tasty (deceptively healthy), whole, fresh foods. I realize that I am not strictly Paleo either, I sneak in the occassional bean (last night we had sweet potato avocado burgers, which you can find in my archive), or dairy. But that is my choice, and you can be more strict, or lenient depending on your comfort level.

Tonight's meal cannot be called anything but healthy and satisfying. And it is right on the Paleo track. It is perfect if you're wanting to try a Paleo meal, and are a little scared to do so. Plus...super quick and easy, and light for a hot summer day!

Grilled Salmon with Avocado Salsa
Ingredients (for 4 people):
2 lbs salmon, cut into 4 pieces
1 Tbsp coconut oil
1 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
1 tsp black pepper
Avocado salsa
1 avocado, peeled, seeded and sliced
1 small red onion, sliced thin
3 mild hot peppers, seeded and deveined, diced or sliced
Juice from 2 limes
3 Tbsp olive oil
2 Tbsp finely chopped cilantro
Salt to taste

Directions:
Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with coconut oil and this seasoning mix, and refrigerate for at least 30 minutes.
Pre-heat the grill.
Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
Spray your grill with non-stick spray; or lay a piece of foil over the grill, so your salmon doesn't try to stick or fall through. Grill the salmon (skin side down to start, if there is skin) to desired doneness.
Serve the salmon topped with the avocado salsa







Monday, July 15, 2013

Horrible Blogger

Oh my gosh!! I am the most horrible blogger ever! Haha. I have gotten so far behind on this blog. But, in my defense, I have been incredibly busy!

You'll remember that we just had Pixie's birthday party. Well...then I worked 3 days and we were off to the mountains for Pixie's birthday weekend! We were kept very entertained, and I am still recovering from that, so I haven't posted.
Look how much fun my 4th of July baby had!

She got to get dressed up....



...and worn out!!

 She got spoiled shopping with her grandparents:

Saw her first theater movie (Despicable Me 2):


And spent some time at a local, small-time, amusement park!


She requested a "bew n pink neigh"




But now I am back! ~cue some sort of triumphant sounding music here~
And I have a whole bunch of fun, yummy, healthy meals planned to share with you!
OOH! AND I got new dishes!! I love kitchen stuff...I just wish I had a bigger kitchen to keep it all in...oh well, some day. So anyway...you'll see some pics on different dishes now too haha.

We managed to eat pretty well over the past couple of weeks, I have lost another pound and a half (slowly but surely)! I am hoping to really get back on track now, and see the pounds fall off!
To that tune for weekend catch up: we've been grilling again (because that's a lot of what Summer is about, remember?).
Hubby really likes to get his "manly meals" with a red meat fix...so I played with burgers.
Have I mentioned that I like spicy foods? Like I think I could have possibly been bottle fed hot sauce or something, I love it that much! Hubby has not always been a fan; in fact, when we started dating, he could barely handle spicy foods at all. Of course, I knew this needed to be remedied ASAP, or we were never going to make it. ;-)  I am pleased to say, that nowadays, he enjoys the spice just as much as I do, although sometimes not in as large a quantity. Plus...spicy things like cayenne, jalapenos, and others are proven to be very good for you! Help keep your system clean. Double bonus!
So anyway....burgers. And spiciness. Enter....jalapeno burgers. "But, everyone knows all about jalapeno burgers" you might say....NOT TRUE!! Thanks to a little inspiration from Kevin at Closet Cooking...I bring you (DA DA DA DAAAA): Bacon Wrapped Jalapeno Popper Burgers!
Holy cow! You read that right! Make them...eat them...you know you really really wanna!

Bacon Wrapped Jalapeno Popper Burgers
Ingredients:
4 jalapeno peppers
4 ounces cream cheese, room temperature
1 1/2 pound ground beef
salt and pepper to taste
8 strips bacon
4 slices cheddar cheese
4 hamburger buns
4 leaves lettuce
4 slices onion
4 tablespoons mayonnaise
(optional: 8 slices of avocado)

Directions:
Grill the jalapenos over medium-high heat (turning regularly) until charred all over, about 6-8 minutes.
Place the peppers in a zip-lock bag, seal and let them cool until you can handle them, about 20 minutes.
Pinch the skins off of the peppers, cut in half and remove the seeds.
Dice 2 of the jalapeno peppers and mix into the cream cheese.
Divide the beef into 8 equal portions, form into patties, place 1/4 of the cream cheese mixture on 4 of them, top with the free patties, pinch the sides closed to seal and form into patties again.
Season the patties with salt and pepper to taste and wrap each with 2 strips of bacon.
Brush the grill with oil and grill the burgers over medium-high heat until cooked, about 4-5 minutes per side, topping each patty with a slice of cheese after flipping.
Assemble burgers with toppings (including avocado if desired).
Roll eyes at the sheer deliciousness!

Without Buns (or avocados):
Calories 1880    Fat 120    Sodium 2475    Carbs 15    Sugars 11    Protein 149

I only ate one burger, without a bun, so about 470 calories for me. I burnt that in my lunchtime workout, so this meal didn't count ;-)
Also....my bad...but these smelled and looked so good, we just dug in right away. I realized I forgot to take pics when I had about 2 bites left so....use your imagination!! lol

 
I love getting a good deal. I'd be an extreme couponer if I wasn't lazy :-D  But I still do clip coupons, and add the electronic ones to my store card, and I always always buy stuff on sale!!
So....as I was meandering my way through Safeway on Saturday, I noticed Sirloin steaks on sale. Knowing how Hubby loves his red meat, I decided to spoil him by getting them.Then....I hit the seafood section. Snow Crab leg clusters for $5.99 a pound?! Very nice! Then...lo and behold...if you have the coupon on your card....$4.99 a pound!!!! Well, I didn't have the coupon, but I do have the Safeway app on my phone; so I immediately added it to my card. So yeah...we had the most amazing steaks and crab legs (2.25 pounds worth) for dinner last night! I know you're jealous, its ok, the pictures will just make it worse! Hahahaha.













Monday, July 1, 2013

Wacky Weekends

So, when you have a toddler, most any moment of your life could be classified as wacky...but this last weekend was super wacky!
Saturday was packed full with a family breakfast, a baby shower for a friend, and celebrating my BFF's 30th birthday (WOOO 30)!!!
Sunday, was the eagerly anticipated birthday party for my Pixie (who will be 2 on Thursday)! I handled this birthday better than the 1st birthday party, during which I was extremely emotional and sappy. It is still emotional this year, but I had better control over myself, haha. We'll see how I'm feeling on her actual birthday.

With all of that going on, I obviously didn't cook much. I was too tired and busy wrapping gifts to bother. And yet I still managed to lose a pound, go me!!
As promised, here are many pictures depicting the madness....

BFF's Birthday Dinner
We chose to sit in "The Wine Room" cuz it sounded super snazzy, and really, where else would you sit?!





















Among the many things we ate (Goat Cheese Beignets, Flatbread Pizza, Fondue....) was this lovely and awesome cheese plate...


 And wine flights!! What else do you drink in the "Wine Room" of a wine bar?!

This is just silliness. I'm the one on the right....the one who looks like a serious alcoholic... :-D
 
 


Moving on to less adult matters:
For my Pixie's birthday we did a Rock Star theme, so she got to get all dolled up (stick on tattoos and everything)! 


 We had a salad bar, with both lettuce and Gluten Free pasta. All sorts of toppings, and cheese sauce, for those who couldn't handle the healthy stuff. ;-)


We even had a Rock Star themed cake! Not at all healthy: marble cake, butter cream frosting, and strawberry filling!


Pixie and I dressed to match, and couldn't help just being cheesy together


And when all was said and done....we were pooped (good thing we had the new pillow Grandma made)!!


Phew!! Is it any wonder I had no energy left for cooking?!
A for-real post will come later this evening. :-)