Paleo Veal Stuffed Pepper Squash

I never thought I would ever say this.....but I LOVE SQUASH!

I tried this recipe using many different types of filling such as turkey and beef but it wasnt until I used Veal that I fell in love!

The wilder taste of veal and pepper squash together is heaven.  Add bacon and viola! Okay so you may have noticed, I add bacon to just about anything lol.

This is very easy to make, can be adjusted to feed a large group, and you can substitute other types of ground meat or squash and still get a very delicious result.

INGREDIENTS:

1 Pepper Squash
6 slices of cooked bacon
1/2lb ground veal
1/2 red onion (or any type of onion)
1/2 diced red pepper
2cups chopped kale
3 garlic cloves minced
1tsp onion pwd
1tsp basil
1tsp oregano
1/2tsp cumin
Seasalt
Avocado Oil
2tbsp slivered almonds
2tbsp crumbled goat cheese

Spices are approximate,  I seriously dont measure, I just shake! So start with my suggestions and add more to taste if needed.

INSTRUCTIONS:

1. Cut pepper squash in half and clean out the guts.

2. Brush with a little avocado oil and sprinkle with sea salt, bake uncovered on a cookie sheet for 50 mins or until very tender.

3. While squash is baking, add garlic and onions to frying pan with a little avocado Oil. Cook until tender

4. Add your ground veal and cook thoroughly

5. Add cooked bacon, spices, and kale, cook another 10 minutes or so over med heat stirring often until kale is tender.

6. Toss in the red pepper and slivered almonds, toss to mix evenly.

7. Let sit in the pan covered until squash has finished cooking.

8. Remove squash from oven, stuff with veal, bacon and kale mixture.

9. Cover with crumbled goat cheese (optional)

This was honestly the best meal I have had in a long time.  I planned on eating one half of my squash and keeping the other half for the next day's lunch but that didnt happen:)

Paleo Eggplant Chicken Lasagna

Lasagna is one of those comfort foods that brings everyone together as a family.

I am not sure whether or not I prefer eggplant or butternut squash lasagna, both are pretty darn good!

Again, feel free to swap out ground chicken for ground turkey, ground beef, veal or sausage!

Prep Time: 25mins
Cook Time: 45mins

Ingredients:

1 eggplant
2lb ground chicken
1/2lb bacon cooked
2 shallots
4 cloves garlic
Homemade Pomodoro Sauce☆
Herbed Goat Cheese (optional)
1tbsp italian seasoning
1tsp dried chillies (optional)
Sea salt

Instructions:

1. Peel eggplant, slice and place in between paper towel to press out any liquid.  Leave to dry.

2. In a frying pan, add the diced shallots and diced garlic cloves with 1tsp olive oil, cook until tender.

3. Add 2lb ground turkey and cook thoroughly

4. Add the bacon, italian seasoning,  chillies, and sea salt, continue to cook until well done.

5. Place a layer of eggplant slices on the bottom of a 9x9 dish, add chicken mixture, another layer eggplant, and so on.

6. On the top layer add crumbled goat cheese and top with pomodoro sauce.

☆For easy instructions on how to make Pomodoro Sauce, see my post Paleo Sausage Stuffed Manicotti.

Cover with foil and bake at 375 degrees for 45 minutes.

 

This Was Not A Boob Job

Recently someone said to me "you are so lucky to have gotten a free boob job".

Okay so.......

First of all I did not get a "boob job"!

Second of all the only thing that I would consider "lucky" is my new found appreciation and love for what is most important in my life.

During a mastectomy,  ALL OF YOUR BREAST TISSUE is removed.  Every last ounce.

I do not have and will never have Emma Glover's big, full, squishy boobs that every man dreams of.  I could have had these boobs if I did not decide to eliminate the cancer risk from my body so that I could see my children grow up, get married and have my grandbabies.

My "foobs" are firm, round balls covered with a thin layer of dermal tissue, therefore advertising every imperfection, wrinkle and crease and my "fipples" are flat.

Any type of movement that utilizes my pectoral muscles cause my foobs to turn into something similar to a waffle ball. 

I wear Dr. Scholls callus cushions over my fipples to protect them every day and will do so as long as humanly possible.  This is so sexy!

Yes this is so amazing! To feel disfigured and unattractive, I couldnt be more "lucky".

I will be undergoing a 5th surgery in February.   Hopefully to re-reconstruct my nipples, and re-tattoo my areolas.

In June I will undergo a 6th surgery called a capsulectomy to remove my capsular contracture and release the pressure on my implants one more time! Along with more fat grafting. 

If that doesnt work and the capsule returns, we will remove the implants and try another brand.

If that doesnt work I may have to eat cheesecake every day and gain 40lbs so that I have some fat to use as foob tissue in place of implants.

And after that I will wear Dr. Scholls sexy callus pads over my fipples again for 6 months.

Remembering to remove them before revealing my new sexy La Vien Rouge garter and thigh highs to my man. 

I will remember to also dim the lights and light the candles, you know for that ambience! 

God.....boob job! Seriously? 

Paleo Sausage and Bacon Stuffed Manicotti

I really do not miss pasta at all since beginning paleo in 2012. 

I dont miss the gut pain, the headaches, the carb coma or the sugar cravings that follow a pasta dish!

Especially since there are so many delicious Paleo alternatives to pasta!

Today I am sharing with you my method for making stuffed manicotti, the Paleo Way!

I was preparing the typical ricotta stuffed manicotti with veal bolognese sauce for my gang (I was using veal because I had planned to cook myself veal stuffed pepper squash) when it occurred to me....why not make Paleo stuffed manicotti for myself?

Because I had already planned to use ground veal in my pepper squash (veal is the best in pepper squash) I decided to use chorizo sausage and bacon in my manicotti and save the veal.

I also had a gorgeous firm eggplant in the fridge.

Perfect! Eggplant manicotti stuffed with sausage, bacon, onions, garlic and daiyo cheese. Mmmmmmm!

It seriously was as good as it sounds!

My rule: Use whatever you have on hand! Ground beef, ground turkey, ground veal, substitute green peppers for red peppers, substitute red onion for spanish onion, substitute store bought marinara sauce for my homemade Pomodoro sauce! 

Paleo should be easy, and adaptable!   To be successful with this lifestyle you need to be comfortable making substitutions.  I was able to make a delicious "fasta" dish to enjoy along side my family's typical pasta dish using ingredients that I had on hand. 

If I had to prepare a list, go to the grocery store etc etc.....with 3 kids at home, a full time job, and night school.....well basically I would still be a size 14.

"Make Paleo fit your lifestyle" is my advice!

Someday I hope that everyone in my family will be converted to the Paleo lifestyle.   I am getting there, but its a slow process.  These were kids and a husband brought up on boxed foods, kraft dinner and McDonalds.  

Okay I'm exaggerating,  I have always loved to prepare home cooked meals but without knowing any better I used more processed foods and frozen boxed foods then I should have. 

Now the challenge is just getting them to try my paleo food.  Everything they have tried,  they have loved!

INGREDIENTS:

1 Large firm eggplant
1lb ground sausage
1/2lb bacon
3 garlic cloves
1 spanish onion diced
1tbsp italian seasoning
1 diced red pepper
Daiyo Cheese- or goat cheese, or leave this out all together
Coconut Oil or avocado Oil
Pomodoro Sauce☆
Sea Salt
Pepper

INSTRUCTIONS:

1. Peel and slice your eggplant, dont slice it too thin or it will not be strong enough to hold in all your goodies.

2.In a frying pan heat about 1 tbsp of coconut or Avocado oil intil it gets real hot!

3. Fry each slice of eggplant until golden brown and crispy (be careful not to burn) on each side, then transfer to a papertowl.

4. Once all slices are cooked an placed on paper towel, cover in another layer of paper towel and press down firmly to remove any excess liquid. Repeat this process until the eggplant slices are dry.

5. Let eggplant air dry and begin frying up your manicotti filling

6. Add you onion and garlic to the same pan (no need to rinse or clean) and saute until onions are clear and garlic is tender.

7. In the same pan, add your sausage and bacon, italian seasoning, sea salt and pepper and cook thoroughly. 

8. At the end, add the red pepper and cook for 3-4 minutes.  Theres nothing worse than over cooked mushy red pepper.

9. Once cooked thoroughly, use a strainer to remove oil/grease.

10. Add about 2tbsp of the meat mixture to each slice of eggplant, a sprinkle of daiyo cheese and roll.

11. Place each roll in a cast iron or pyrex dish

12. Cover the manicotti rolls with homemade Pomodoro sauce!

Bake uncovered at 375 for 20 minutes!

How to make homemade Pomodoro Sauce:

10 organic plum tomatos
3 garlic cloves
Handful of fresh basil
Sea salt

In a large sauce pan add all of the above ingredients and simmer (stirring occasionally) over low heat for about 40 minutes.

Then let cool.

Add the stewed tomato mixture to a blender or food processor and pulse until desires consistency.

Freeze in single serving air tight containers for use in all of your favorite paleo recipes!

Paleo Pulled Pork

My household is full of sports fanatics!

We have Flyers fans, Penguins fans, Cowboys fans, Giants fans, Blue Jays and Yankee fans!

On top of that my cousin is a member of the Boston Bruins, so there is a lot of cheering going on and game snacks needed!

Whats a Sunday afternoon football game without Pulled Pork?

Start with a 3 lb pork shoulder roast bone in for the most flavour!

I am super excited to receive my first order of pasture pork next week!  I am sure this will taste even better!

First create a rub by mixing the following ingredients together in a bowl or ziplock bag.  I dont measure anything, just add a bit of everything and add more or less depending on the size of your roast.  You really cant go wrong with a rub!

rub:
smoked paprika
garlic pwd
sea salt
Fresh thyme chopped

Shake the rub in a ziplock bag to mix well then using your hands rub all over the roast and into every crease.

Place roast in a large ziplock bag and refridgerate or a bowl covered in plastic wrap overnight.

In the morning, place the roast directly into the slow cooker fat side down.

With the slow cooker on high this roast needs approximately 8 hours of cooking time to reach an internal temperature of 160 degrees.

Now start preparing the sauce:

Combine all of the following ingredients into a medium sauce pan.

sauce:
1cup apple cider vinegar
3/4 cup homemade ketchup☆
1tbsp cayenne pepper
3 minced garlic cloves
2tbsp raw honey
1tbsp chili sauce
sea salt
pepper

Bring to a slow boil then reduce heat to low and simmer for 10 mins , stirring often.

Pour the sauce all over your roast and contine cooking on high until internal temp reaches 160 degress (approx 8 hours)

After 8 hours I start to shred the pork using two forks until it is all broken up and mixed into the sauce.

Serve on lettuce wraps, or grill sliced eggplant to use as buns!

☆Easiest way to make Paleo ketchup:

2 cans tomato paste
1 cup water
1/4 cup white vinegar
1tsp garlic powder
1tsp onion powder
1tsp sea salt
1tbsp franks red hot
1tbsp raw honey

Mix all of the above in a saucepan, bring to a boil then reduce heat and simmer 10 Minutes.  Store in the fridge in an air tight container for 10 days.

PALEO SPICY BUFFALO WING SOUP

This has to be the easiest way to make a Paleo version of spicy buffalo wing soup!

I mean who doesnt love savory buffalo wings? 

 

My sweetie asked me to make this soup for him, and I thought forget that!  If I'm making buffalo wing soup I'm darn well gonna eat it too! 

All you need to have in the house is:

8 cooked chicken thighs
-cooked any way you like, boneless, skinless, or bone in, skin on whatever!
-I bake mine in a cast iron dish because I like them juicy
-season them if you want to, or dont, I dont bother
-I always have cooked chicken of some kind in my freezer perfect for last minute soups!

1 onion

2 garlic cloves minced or chopped

1 cup of diced tomatoes

1/2 small can of tomato paste

3-4 cups chicken broth
-depending on how thick you want your soup

3/4 cup of grassfed butter

1/2 Head Cauliflower stems removed and roughly chopped

2 stalks celery chopped

1 cup chopped carrots

Handful of chopped fresh dill

Some real hot peppers such as chilis
-I use 2 green and one red, we like it hot!

Franks Red Hot Sauce
Okay so if your one of those people who say Franks Red Hot isnt paleo.....I'm sticking my tongue out at you right now! 

3 tablespoons nutritional yeast
-this gives the soup its smooth buttery texture and taste, its not the same without it

INSTRUCTIONS:

1. In a large pot, melt the butter and saute one chopped onion and the garlic until clear.

2. Add 1 cup diced tomatoes (drained)

3. Add the 1/2 cauliflower 

3. Add 1/2 small can tomato paste

4. Simmer for 10 minutes

5. Add chicken broth, start with 3 cups because you can thin it out later

6. Add Chilis

7. Add Nutritional yeast

8. Stir well 

Now the fun part!

Let your soup cool down:) Notice we havent added the chicken, carrots, celery, dill or Franks yet.

When it has cooled enough, transfer to blender and puree.

Then pour the pureed soup back into the pot and reheat

Pick all the chicken off the bones or if boneless rough chop it and toss into the pot, now add your veggies, dill and Franks! I start with about 1/3 cup of Franks and keep stirring, tasting and adding more if needed. 

Season with celtic sea salt

Simmer for another 20 minutes or until veggies are tender.  Stir often or bottom may stick.

Prep time 10mins
Total cook time 25mins 

Garnish with cilantro, or tortillas if desired:)

My Favorite Comfort Foods Turned Paleo

Anyone can easily make the transition to a paleo lifestyle!

 

You dont need to be a chef, you don't need cooking classes, and it doesnt need to cost a tonne of money!

It is so easy to make many of your favorite comfort foods paleo friendly for your entire family to enjoy!  They will get healthy right under their noses hehehe.

Over the next week, I will be posting many of my family's favorite eats:)) 

 

For example:

I just love my GAME DAY EATS!!

Pulled pork nachos

Pulled Pork lettuce wraps

Spicy Mexican beef nachoes

Buffalo chicken wings

Tequila Lime chicken wings

Terryaki or honey garlic chicken wings

Dry seasoned chicken wings

Sausage stuffed baby bell peppers

Spicy beef/Turkey chili

Pumpkin chili

Butternut squash lasagna

Spagetti with meat sauce

Turkey Avacodo Burgers

Salmon cakes/burgers with dill sauce

Zuchinni/Rutabaga/Sweet potato fries with cilantro mayo dipping sauce

Bacon 'n brussel sprout salad

Brussel sprout chips'n dip

Antipasto with beet chips

Tapenades with Sweet potato chips

Mango Guacamole

Plantain Chips

Breakfast sausages

And the list could go on and on!  These are seriously easy, no recipe required meal ideas!

By simply modifying your usual recipes, you can create healthier Paleo versions of all your favorite foods! 

I am going to show you how:)))  Stay tuned

Easiest "Dream" of Mushroom Soup

Cream of mushroom soup was my favorite growing up! 

 

Now that I am lactose intolerant, I had to find a substitute for the cream in Cream of Mushroom Soup!

This is the easiest way to make this soup;

1. In a deep frying pan saute one diced onion in a little coconut oil until clear.

2. Throw in about 3 cups of assorted washed and chopped mushrooms.  I use cremini, white and shitake.  I dont use the shitake stems.

3. Saute with onions until slightly tender.

4. Add 2.5 cups of organic beef or home made bone broth.

5. Add one can of full fat coconut milk.

6. Add sea salt, garlic powder and 2 tablespoons of nutritional yeast.

7. Continue to simmer for 8-10 minutes stirring occasionally

Allow the soup to cool then transfer to a blender or food processor.  You can either puree it or pulse it depending on how much texture you like.

Sometimes I add less broth so that it is a thicker consistency, then I puree it. 

Remember those crock pot porkchops'n mushroom soup from when we were kids? Now you have your mushroom soup:) you could use the thicker soup to cook with pork chops or meatballs and serve this over cauli-rice! 

I freeze the soup in single serving dishes ♥♥ 

Rutabaga Latkes!

I love the convenience of grab and go foods! 

 

Especially when I'm on my way out the door for work in the morning.  Getting 3 lunches packed, kids all fed breakfast, a 6yr old dressed and hair done (like most moms) doesnt leave much time left for me to get ready.

 

I could get up earlier but I often dont fall a sleep at night until after 2am.  Therefore I choose sleep over looking beautiful for work every day!

I think I have finally mastered the Latke!  You can use rutabaga, sweet potato, zuchinni, or a combination of any root type vegetable. The trick is getting them crispy!

You dont need a recipe!! Dont worry about making these perfect and you should be able to throw them together even just to use up left over vegetables and throw in any seasonings you like.

Today I made RUTABAGA LATKES

This makes 6 latkes, you can freeze the extras,

1.  Cut off the root ends and peel the rutabaga

2. Grate the rutabaga over paper towel- I never get the whole thing grated, so I save the left over piece for rutabaga fries!

3. Cover the grated rutabaga with more paper towel and press down and squeeze and press as many times as possible to remove excess water, this may take more than one paper towel.

4. Let air dry for 1 hour then place all the grated rutabaga in a mixing bowl

5. Fry some bacon in a pan, as much as you like! This is to go along side your latkes + we need the grease!

6. Dice a spanish onion and saute in the remaining bacon grease until clear.

7. Using a straining spoon remove the onions and add them to the grated rutabaga. Leaving the bacon grease behind

8. Add 2 eggs, sea salt and any other seasonings you like.  I used lots basil, garlic and onion powder into the bowl with the grated rutabaga.

9. mix everything together really well, use your hands!

10. Preheat your oven to 400F

Now for the most important part!

11. Heat up your frying pan with the bacon grease, if you dont have much grease left add some EVOO, you must wait until the oil is very hot!

12. Using your hand grab a handful of the grated mixture and toss it in the pan , I usually cook 3 at a time.

13. Using a spatula continuously press down on each latke flattening them and squeezing out the liquids. Once one side is golden brown flip it over and repeat the process. 

14. When both sides are golden brown, place the latkes on a wire rack on a cookie sheet and bake for another 20 mins.

I think the hot grease combined with baking them on a wire rack really makes the difference!  

The World's Best Buns!

I just love portobello mushrooms!   So much so that I use them as buns for just about everything. 

 

This is by far the best tasting breakfast sandwich I have ever tasted.  So juicy and flavourful.

• First I scrape the gills from the mushrooms and rinse them clean
• Then I brush them lightly with olive oil and sprinkle with sea salt
• Place on a baking sheet and bake at 375 for 10-12 minutes
• While the "buns" are cooking, cook one egg any way you like!
• I always have cooked bacon on hand, you never know when you will need bacon!
• Add sliced avocado
• Substitute bacon for sausage
• Add tomato or lettuce if desired
• Add cheese if desired

There are so many possibilities!!