PALEO CRANBERRY BACON APPLE CHUTNEY

I am not big on your typical canned cranberries for Christmas.  But when I was grocery shopping Christmas eve day,  I couldnt resist this fresh bag of cranberries!   

I knew I could put something together:)

It turned out amazing! A little tart, a little salty, and a little sweet in every bite! 

I intended to use it as a garnish but ot was so good we used it as a side dish.

INGREDIENTS :

1 bag fresh cranberries
3/4 cup raw honey (could use maple syrup)
6 slices cooked crispy bacon
Zest of one orange
1 cored diced medium size apple (I used royal gala)
1 1/2 tsp cinamon
1tsp sea salt

INSTRUCTIONS :

Combine everything together in an oven safe dish preferably 8x8 and cover with aluminum foil.

Bake at 350 for 30-40 mins stiring once after 20 minutes.

Enjoy! 

PALEO SPICY MEATTY PUMPKIN CHILI

This hearty chili is so versatile that any type of meat or root vegetable could be used and it would taste great! 

I have been making a paleo version of regular beef chili for while now, sometimes using beef, sometimes using chicken and its always good but I wanted to do something a little different. 

This recipe uses rutabaga as well as pure organic pumpkin puree instead of tomato paste. 

Rutabaga is awesome because it absorbs all of the flavors and the spices in the dish.  You dont know how many people asked me what the white vegetable was in the chili, no one could figure it out because it doesnt taste like a rutabaga!

We like things HOT but you could definitely adjust the cayenne pepper and eliminate the red chilies if you like your chili less spicy.

INGREDIENTS:

1 small rutabaga about 2 1/2 cups diced
1 onion diced
1 cup organic pure pumpkin puree
2 cups organic tomato sauce, either canned or homemade
3 cups organic beef stock
1 cup sliced mushrooms
1lb grass fed ground beef
1/2 lb cooked pasture pork bacon or another type of clean bacon

3tbsp chili powder
2tbsp cayenne pepper
2 red or green chilies chopped
1tbsp garlic powder
1tbsp onion powder
1tbsp dried oregano
1tbsp dried cumin
1tbsp dried coriander
1tbsp sea salt

INSTRUCTIONS :

In a large sauce pan/pot cook the ground beef and drain/discard grease

Add the onions, diced rutabaga, beef stock and spices and cook on medium until rutabaga is just tender (about 15 minutes) stiring occasionally

Add the tomato sauce, pumpkin puree, chilies, mushrooms and bacon, stir well and simmer for 25 minutes

Add more sea salt if desired.  And if you find it to thick just add more beef stock.

Serve in a bowl garnished with cilantro, or avacodo or serve over nachos!

My photo is of the chili in a slow cooker simply because I took it to work for a potluck and I needed a way to keep it warm.  I am sure you could also make this chili using a slow cooker if desired.

PALEO OVERSTUFFED MUSHROOMS

Love mushrooms!  Love salmon! Put them together and.....delicious!

This is an easy recipe for salmon bacon spinach stuffed mushrooms.  They would make a great appetizer but I made them for breakfast!

They are grainfree, eggfree and can be dairyfree.
 

Three mushrooms were extremely filling and the left overs will heat up nicely for tomorrow's appetizer.

INGREDIENTS:

10 large white mushrooms stems removed and cleaned

2 cups fresh baby spinach

2 garlic cloves minced

1 diced shallot

6 slices bacon

Goat cheese (optional)

1 can of red sockeye salmon drained with bones and skin removed

Seasoning salt

1tsp dried dill

Course sea salt

Pepper

INSTRUCTIONS:

Preheat oven to 350 degrees

Cook the 6 slices of bacon and reserve about 2tbsp of the grease

Add the diced shallot and cook on low in the bacon fat until carmelized

Add the minced garlic and cook about 5 more minutes

Add the dill, seasoning salt (to taste), salmon and cook for 5 minutes

Add the fresh spinach and cook until wilted

Stir in the crumbled bacon

Add the crumbled goat cheese if desired, I used about 2 tablespoons

Sprinkle with course sea salt, and some black pepper

Scoop a generous amount of salmon mixture into your mushrooms and bake for 15 minutes.

THE PROOF IS IN THE BLOOD WORK, PALEO WORKS

There are no rules when it comes to eating healthy.  Make decisions based on what your body needs or doesnt need instead of what the diet critics say.

In my line of work you cant imagine how many patients have asked me to recommend or show them supplements such as calcium, Magnesium, iron, folic acid, and Vitamin D. 

Further investigation often resulted in determining that they never had blood work done, stool or saliva samples taken to determine if there was a deficiency.  

They are simply following the advice of a friend or a current fad.  They had no idea how things like calcium, magnesium and potassium could affect cardiac physiology or how excess Vitamin D might dangerously affect their creatinine level.

It really is scary!

I chose a paleo lifestyle for health reasons and therefore made the decision to eliminate certain food groups from my diet. 

After dieting and restricting myself from certain food  groups for years as an attempt to lose weight and being unsuccessful, I learned that I was taking the wrong approach.

Once I started eliminiating trigger foods for health reasons, I realized that my ideal lifestyle was essentially paleo. 

This is why my meal ideas will often contain ingredients such as goat cheese.  

I eliminated dairy because of how sick it made me not because of whether or not it is considered paleo.  I am a cheese lover, I really do miss it.  Goat cheese and Daiyo cheese donot cause me any adverse effects and therefore I choose to include them often when I cook. 

I really enjoy a plate of antipasto with goat cheese, olives, salami, and pickled beets.  I have been successful because I have never felt deprived and I have never felt healthier than I do now.

I don't purchase all organic vegetables, and I dont always use all natural foods without preservatives.   This is because I have a family of 6 and this lifestyle needs to be sustainable.  Ingredients must be affordable and easily accessible.  I am confident that the choices I have made for myself and my family will continue to improve our lives.  Actually the proof is in the blood work! 

2 years ago my doctor was going to prescribe me statin drugs because my cholesterol was 5.5 and my heart health risk assessment was 5.  My blood pressure was 145/110, my resting heart rate was 82 and my body fat % was 51.

I am extremly against statin drugs and there was no way that I was going accept this as the only option!

Today.....my heart health risk assessment is -1 , my blood pressure is 110/70 consistently,  my resting heart rate is 55 and my body fat % is 24.

The "paleo police" may not agree but it is working for me!

PALEO SWEET POTATO AND LEEK SOUP

Sweet potato and leeks! What a beautiful combination!

I just love root vegetable soup on a cold winter day!

Not only is this soup delicious but its dairy free, gluten free, and egg free.

INGREDIENTS:

3 Sweet Potatoes
1 Leek
2 Cloves Garlic
6 slices bacon
3 cups vegetable broth
200ml coconut milk
1 Tbsp Nutritional Yeast Flakes
Sea Salt

1tsp celery salt

1 tsp cumin

Pepper

INSTRUCTIONS:

Peel and chop the sweet potatoes

In a sauce pan, fry 6 slices of bacon

Remove the cooked bacon and leave the bacon grease in the sauce pan

Chop the leek, whites and light greens only and add to the saucepan

Add the garlic cloves and fry in the bacon grease until tender

Add sea salt, cumin and celery salt

Add 3 cups of vegetable broth ( I save my own veggie water and freeze it )

Add 200ml or 1/2 can coconut milk and nutritional yeast

Bring to a boil

Add the sweet potato

Continue to simmer for 30 minutes

Remove from heat and allow to cool

Add to food processor or blender and puree

Garnish with the crumbled bacon

PALEO BREAKFAST WRAPS

One thing I do really miss since starting Paleo are my wraps. 

There are many different recipes on the internet for homemade paleo tortillas and wraps but if you know me, then you know that I am not a baker! Flour of any kind,  rolling pins and eggs scare the crap outta me and I just dont have the courage to try any of them.

I am okay with cookies and squares, in fact I make the most delicious cookies you've ever tried!  According to my coworkers lol.  But pastry, flour, dough ahhhhh! 

So I decided to find an alternative and they turned out amazing!

I have been desperately trying to eat more starchy root vegetables in an attempt to gain back a few pounds.  So you will see some recipes appearing for root veggie soups as well! 

After I made my eggplant lasagna, I saved a few slices of the eggplant to use as wraps the next day.

INGREDIENTS :

3 Slices of eggplant

2tsp Avocado Oil

2 eggs

3 slices cooked bacon cut into halves (6pieces)

Fresh Dill

Goat Cheese (Optional)

Sea salt or Seasoning Salt (I use Cool Runnings All Purpose Natural Organic Seasoning Salt)

INSTRUCTIONS:

In a frying pan heat the oil and sprinkle the eggplant slices with seasonings or SeaSalt.

Fry the slices of eggplant flipping them often until they are golden brown on each side.

I like mine a little crispy (for that crunch texture) but not too crispy or they crumble when you are rolling them.

Set the eggplant slices aside on your plate

Next, in the same pan scramble the eggs with a few sprigs of fresh dill.  I usually dont have to add any more oil to the pan but you can if you want. I dont measure the dill, just start with about 3 sprigs. 

When the eggs are almost cooked through add in some crumbled goat cheese.  Again this is totally optional. 

And sprinkle a little more seasoning or sea salt.

Now add 2 pieces of bacon along with the some of the egg mixture to each slice of eggplant (pile everything on the widest part of the eggplant slice) and then roll it up!!

Thats it! Delicious breakfast wraps!

You could technically put anything in these wraps and it would taste great!

PALEO LEEK AND CELERIAC SOUP WITH TRUFFLE OIL

Celeriac happens to be the ugliest looking vegetable on the planet.  It is dirty and bumpy and weird.

But boy does it taste good!!

This soup is silky smooth and delicate tasting.  The daRosario 100% organic true truffle oil just finishes it off perfectly and gives it a flavour that makes it seem like this soup was created by a world class chef!

I buy my truffle oil from amazon, and only use the daRosario brand.  It is very expensive but honestly you only use 1/4 tsp in a bowl of soup.  One bottle lasts me 2 years, so it is well worth the money.  

Be careful of the typical grocery store truffle oil, it may contain sunflower oil or canola oil and/or other preservatives. 

This is the link to the deRosario website, but as I said you can purchase it from amazon.

http://www.darosario.com/USDA-100-Organic-Truffle-Oil/dp/B00BT7G476#.UqVKFSf8XqA

This soup is so easy to make and will impress your family or guests at your next dinner party!

INGREDIENTS :

Celeriac Root

1 leek

2 garlic cloves minced

1/4 cup grassfed butter

Sea salt

1/2 cup coconut milk

3 cups chicken stock

1 Tbsp nutritional yeast flakes

INSTRUCTIONS:

In a medium saucepan melt the butter

Chop the leek, whites and light green only and saute in the butter until soft

Add the minced garlic and saute

Peel and chop the celeriac root into small pieces and add to the pot

Add the chicken stock and simmer on low for 15 minutes

Add the coconut milk and simmer 15 more minutes or until celeriac is soft but not mushy.

Add the nutritional yeast flakes and stir well

Let cool and then transfer to a food processor or blender and puree.

Pour into serving bowls and garnish with a sprinkle of truffle oil.  About 1/4 teaspoon.

Enjoy!

Paleo Chicken Parmesan

Nothing beats a paleo version of an all time favorite coating and comfort food!

My husband and kids love my chicken Parmesan.   I use panko style breading seasoned with basil, oregano, garlic and onion powder and sea salt. 

I decided to find a way for me to enjoy chicken parmesan along with my family.

This recipe uses spagetti squash, and an awesome macadamia nut coating:)

INGREDIENTS:

3 Boneless chicken breasts

1 cup macadamia nuts

1tsp garlic powder

1tsp onion powder

1tsp basil

1tsp oregano

1tsp seasalt

Grassfed butter

1 spagetti squash

2 eggs

1tbsp grassfed butter

Homemade Pomodoro Sauce☆

INSTRUCTIONS:

Pierce the spaghetti squash many times with a knife

Microwave the whole spagetti squash on a microwave safe plate for 25 minutes then let cool

In a food processor combine the nuts, herbs, and spices and pulse until it resembles the consistency of bread crumbs and then pour into to a bowl

In a separate bowl wisk together 2 eggs

Preheat the oven to 400 degrees

In a frying pan melt 1tbsp grassfed butter on med high and ensure the pan is good and hot!

Dip each chicken breast in egg first then coat the chicken well in the macadamia nut crumbs.  Then add to the frying pan and cook until each side is golden brown. At this point you are only browning the coating on your chicken.  

Place each browned breast on a non-stick wire rack on a cookie sheet and cook for 40 minutes

Then cover each breast with  ☆homemade Pomodoro sauce and sprinkle with daiyo mozzarella cheese. (optional) Bake for 10 more minutes.

Remove spagetti squash from microwave, cut in half lengthwise and separate the guts and seeds from the good squash.

Pour some homemade Pomodoro sauce over the spagetti squash and top with chicken breast!

Add parmesan cheese, or goat cheese or daiyo mozzarella cheese if desired!

☆Please see my blog post sausage stuffed manicotti for my instructions on how to make Pomodoro Sauce. 

Can you tell which ones are my paleo macadamia nut coating and which ones are made with panko breading?

Bacon Wrapped Jalapeño Poppers

It's hard to believe that I can eat this good and maintain a healthy weight!

I love Sunday Night Football!  I love having all of my family together every Sunday to enjoy good food and cheer on the gorgeous Victor Cruz! #salsaman

My version of this recipe includes goat cheese.  But you could leave out the cheese all together and it would still be delicious.

INGREDIENTS:

6 Jalapeño peppers

1 small package herbed goat cheese

1/2 lb bacon

2 chicken thighs cooked and seasoned any way you like ( I love sea salt, garlic powder and Costco dried herb mix )

Seasalt

INSTRUCTIONS:

Cut the Jalapeño peppers in half lengthwise

Scrape out all of the inner guts and seeds

Fill each pepper with herbed goat cheese

Add one or two little pieces of cooked chicken

Sprinkle each popper with sea salt

Wrap each popper with 1/2 strip of bacon

Place on a wire rack on a cookie sheet and bake at 400 for 30 mins or until bacon is crisp!

PALEO CHOCOLATE ALMOND-BUTTER CUPS

Sometimes I just crave chocolate!

These are so so easy to make, and so delicious!

I made 2 versions, one with almond butter and one with sunbutter so that the kids could take them to school.  

They are dairy free, lactose free, grain free and gluten free.

Thank god for Enjoy Life Chocolate chips!!

INGREDIENTS:

1 Package of enjoylife chocolate chips
1 cup almond or sunbutter
1/4 cup organic coconut sugar
1 and 1/2 cups Unsweetened shredded coconut
1 tsp coconut oil
Parchment paper

INSTRUCTIONS:

Melt 1 tsp coconut oil in sauce pan on low heat

Pour in 1 package of enjoylife chips and stir until melted

Add the almond or sunbutter and stir until mixed and melted

Add the coconut and coconut sugar and stir well

Continue to cook over low heat stirring almost constantly

Line a mini muffin pan with parchment paper 

Pour chocolate mixture into the muffin tins, the put in freezer.  

They take about an hour to set.  Then remove from freezer and transfer to a covered dish and store in refrigerator.

I packed them in the kids school lunches by placing a small ice pack in the bottom of a tupperware container, covering it with papertowel and then placing 3 little chocolate cups on top of the ice pack and papertowel covered with a lid.

This is because the honestly begin to thaw/melt in your hand.  They need to be kept cold.

This method worked great, the kids said they tasted so good, no one believed that their mom made them! Yea!!

Well actually I had a little help:)