Monthly Archives: October 2014

Tired Mommy (pumpkin chocolate chip brownies)

I try to blog once a week. So far it hasn’t been all that difficult. Those of you who personally know me know I’m a bit of a talker, so blogging should be pretty easy once a week! For whatever reason today I’m drawing a blank…writers block I guess.
Maybe it’s because work has been extra busy getting set up for Christmas.
Or maybe it’s because the past two weeks I have worked 6 day weeks with only one day off.
Not only do we have deadlines to be met setting up for Christmas, we also have a corporate visit next week to prep for.
I’ve also been spending more time on one of my hobbies, doing photo shoots for holiday cards, 3 shoots in the past 2 weeks, which is awesome!
I’m not complaining, life is just a little crazy in October! I’m just a little burnt out.
Today I rushed straight from work to soccer practice and I don’t have a recipe planned for tonight’s blog, or for tonight’s dinner. Luckily my hubby is bbqing burgers. All I really want is a glass of red wine, a piece of dark chocolate, my pillow, and maybe some cozy sweats. ( Luckily all of these are paleo 😉 )
My brain is just slow today, so I’m thankful for other awesome paleo bloggers and authors. One of my favs is Julie Bauer of PaleOMG.com and The Paleo Kitchen. She has amazing recipes, and a great sense of humor. I highly reccommend you go buy her book ASAP!
This week, in honor of Halloween I made her oooey gooey pumpkin chocolate chip brownies. Yummo!!

Here’s her recipe:
3/4 cup pumpkin purée
1/2 cup melted coconut oil
1 egg whisked
1 tsp vanilla extract
1 cup almond flour
1/4 cup tapioca flour
1 cup coconut sugar
1 tablespoon pumpkin pie spice
1/2 cup dark chocolate chips (enjoy life minis are good too)

Preheat oven to 350 degrees
Grease 8×8 pan
Combine all ingredients
Bake 30 mins or until toothpick comes out clean
Cool 10 mins

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Promises (roasted brussel sprouts w/bacon, Hawaiian pork, coconut “rice”)

What I find so fun about eating Paleo is every recipe I try is NEW! It has been so fun experimenting and creating a book of new favorites.
My advice, and advice I’ve read from others is to try some foods you normally wouldn’t try. Don’t eat the same 7 recipes every week because you will get burnt out, guaranteed. If you want to eat paleo permanently you’ve gotta mix it up!
Recently I have tried a few recipes that are SO GOOD! I’ve made some promises to share a few of these, so let’s just get right to it!

ROASTED BRUSSEL SPROUTS WITH BACON: (thanks to nom nom paleo)
1 1/2 lb brussel sprouts
4 slices of uncured uncooked bacon
2-3 tablespoons melted ghee or fat of your choice
Salt and pepper
Aged balsamic vinegar

Preheat oven to 400 degrees
Line a baking sheet with foil
Peel any wilted leaves off and Slice brussel sprouts in half
Toss brussel sprouts in melted ghee
Lay out on baking sheet
Chop uncooked bacon and sprinkle on top if brussel sprouts
Cook for 30 minutes flipping every 10 mins
Once cooked spirinkle with s&p, drizzle a little balsamic, and serve!

These were so delicious I craved them all week! Who craves brussel sprouts!?!? Seriously, this girl! I cannot wait to make these again!

Next up:
HAWAIIAN PORK AND COCONUT CAULIFLOWER “RICE”:
3-4 lb pork shoulder
Can of crushed pineapple in water or natural juice
2 tblsp grated ginger
Sprinkle of Salt and pepper

Combine all ingredients in crockpot and cook on low for 6-8 hours. Once cooked shred and enjoy.

COCONUT RICE
1 med cauliflower
1/2 tblsp coconut oil
1/2 white onion chopped
1/2 tsp cardamom
S&p
3/4 cup lite coconut milk (I used canned)
Pulse cauliflower in food processor until it resembles rice
Warm med pan on med high about 1 min
Add coconut oil
Once melted add onion
Cook until soft then add cardamom
Stir about 30 sec then add cauliflower
Stir and add s&p
Pour in coconut milk. Simmer/sauté about 10 mins until liquid is absorbed.
We serve it with coconut aminos (soy free soy sauce)
The first time I made it we didn’t tell our son it was cauliflower, and he ate it up! 🙂
So there you go, I kept my promise, and you got 3 recipes instead of 1! Talk to you next week!

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My transformation (paleo goulash)

I never considered myself to be a good cook. I never really enjoyed cooking either to be honest. I really only cooked to give my husband a break, but if I had my choice I’d just assume eat out, or have someone else cook for me. Maybe you can relate…

Growing up my mom cooked dinner most nights. We would also get what we called “payday pizza” which I enjoyed a lot. When I was a teenager my mom went back to school, so my sisters and I would sometime cook for ourselves which was usually top ramen, Mac-n-cheese or spaghetti. That was really the extent of my cooking until I met my husband.

My mom had a few dishes that I really loved and couldn’t wait for, that were later passed on to me to make for my family. These dishes became my go-to meals early on, and were repeated way too much for my poor husband!
One of these dishes was goulash, a meaty, cheesy, veggie, noodle casserole. Yum! The past couple years we have been on a little break from goulash. Haha. I have rarely made it because we got so burnt out on it, but lately with the thoughts of fall, and our temps dropping a WHOLE 10 degrees (from 95 to 85 …lol) I have been wanting to eat some warm hearty food, specifically goulash.

Here’s were the transformation part comes in. Since adopting our Paleo lifestyle (an entire 77 days so far! I’m so proud!) I have been cooking a ton! I LOVE cooking, and my family loves it too! Every weekend I cook things for the week. Every night either myself or my husband cooks a paleo dinner. Then we have healthy leftovers for lunches the next day. We have tried so many new meals in the past 77 days. (including goulash) Foods that I had never tried or wanted to try before, we have eaten, and I would say 90% of it has been great! It is so awesome to know exactly what ingredients are in our food.
I have made homemade ice cream, applesauce, roasted red peppers and red pepper veggie dip, healthy cookies, muffins and bars from scratch, and delicious clean dinners that are all healthy and so yummy. The best and crazy part is, it has been so easy and enjoyable.
If you have considered trying Paleo, just do it! Honest, it will change your life, and I’m not just trying to be a cheesy sap! It is awesome!

Here’s a recipe for a scrumptious Paleo Goulash that I made yesterday:

2lbs grass fed beef
3 small zucchini chopped into bite size pieces (noodles)
1diced onion
1 cup chopped mushrooms
1 diced yellow pepper
1 can tomato paste
1 can chopped tomato
1 small can diced green chilis (your desired temp)
3 cloves of garlic
1 tbsp chili powder
1/4 tsp red pepper flakes
Salt and pepper

Brown meat with onion, mushrooms, and pepper in a stockpot with s&p.
drain fat
Add remaining ingredients + more salt and pepper, and cook until zucchini is desired softness. About 10-15 mins. You can leave out the red pepper flakes and put less chili powder if you don’t like spicy.
Would be yummy served with a baked sweet potatoe, or alone. Hope you enjoy!!

Falling for Fall (pumpkin cookies)

I work retail, so at this point in the year holiday decorating is in full swing! The last week of September I was decorating Christmas trees, and last week we set up flannel sheets and throw blankets. I can’t believe it!
I really do love fall. The crisp air. The pumpkin flavored treats. Wearing boots and sweaters. About this time in the year I am ready. Im ready to get the pumpkin decorations out, and eat some warm crockpot dinners and holiday cookies! I’m really feeling the holiday spirit. The only problem is where I live it’s still 90 degrees outside!
All week I have been thinking about how my paleo diet is going to fit in at Thanksgiving dinner. How will I ever avoid all of the sugar?
Sitting at soccer practice on Wednesday, I decided to make it a personal challenge to create or find a delicious paleo fall dessert that everyone at thanksgiving dinner will love. Tonight I tried out a pumpkin coconut cookie recipe and it is definintly in the running! They have just a hint of pumpkin flavor, and a great soft texture. Mmmm. Even my husband, who does not like pumpkin flavored anything seemed to enjoy them! Here’s the recipe:

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2 cups almond flour
1/2 cup tapioca flour
1/2 cup pumpkin purée (canned is ok)
1/2 cup unsweetened shredded coconut
1/2 cup melted grass fed butter
1/2 cup raw honey
1/2 cup raisins or dried cranberries
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 tsp cinnamon

Preheat oven 350 degrees
Combine all dry ingredients in a bowl
In separate bowl combine all wet ingredients
Combine wet and dry together (I added a little more almond flour because it seemed too moist)
Spoon onto parchment lined baking sheet
Bake 17-20 mins