All Posts Tagged ‘Paleo

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Chorizo and Yam Stew

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This is based off of a recipe a friend shared with me, with just a few tweaks here and there. It’s hearty, delicious, and has exciting flavours. I love topping it with cool avocado to balance the sweet and spice of the stew.

Ingredients

-4-6 chorizo sausage links

-3 cups diced yams

-1 onion

-3 garlic cloves, crushed

-2 stalks of celery, diced

-1 large carrot, diced

-1 bunch of kale, roughly torn

-1 can of diced tomatoes

-2 tbsp tomato paste

-4 cups chicken bone broth

-1.5 tsp chili powder

-1 tbsp smoked paprika

-1 tsp regular paprika

-1.5 tsp oregano

Directions

  1. Remove sausage casing and crumble the sausage into a large soup pot. Fry the sausage until it is cooked through, and then remove it and set aside, but save all the juices in the pot.
  2. Add the onions, garlic, celery and carrots to the pot and fry for approximately three minutes.
  3. Add the yams, herbs and spices and stir for another three minutes.
  4. Add the tomato paste and diced tomatoes and stir. Then add the chicken bone broth, stir everything, and let it simmer for 15-20 minutes to let the yams soften.
  5. Add the chorizo sausage back into the soup, stir, and simmer for another 5-10 minutes until heated through.
  6. Ladle into bowl and serve with avocado if desired. This recipe makes about 6 servings.

Eat well, move your body, and have a great week!

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This Christmas

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I’ve had two things in the back of my mind for the past few weeks that I’ve been wanting to write about. You could call them rules or guidelines, but basically they’re just two things that I would like to sit down and talk with you about over some hot coffee. I can’t do that, but I’d love to hear what you think, so please feel free to leave a comment.

  1. Be mindful of what goes in your mouth. This is something that I try and practice all the time but especially during the holidays, when there are more parties and treats around than usual. Rather than completely withholding from any and every treat that passes by, and rather than indulging in every single treat that passes by, make intentional and conscious choices about which off-plan foods are ‘worth it‘ for you. Avoid automatic eating, like bowls of snack foods (chips, popcorn, candies) that are easy to consume in large quantities without even realizing it. Avoid high sugar and high alcohol drinks that quickly lead from one drink to three or four drinks. When you make an intentional and conscious choice to enjoy something that you know is not the most nutrient-dense choice for your body, go ahead and enjoy it. Please don’t try to work out how many burpees you need to do to burn off however many calories you consume in that off-plan choice. (It doesn’t work that way anyway, so don’t waste your time.) Please don’t call it a ‘cheat’, or label it as a bad choice or bad food. Be mindful about your choice, and then enjoy the heck out it.
  2. Be mindful of what comes out of your mouth. ‘Tis the season for adults all over North America to be saying things like, “As soon as the holidays are over, I’m starting a diet”, “I really need to work off all these holiday sweets”, “I’m really packing on the pounds this Christmas”, etc. Here’s the thing: your children can hear you. And they are learning to associate the holidays with gaining weight, and the New Year with losing weight. Mamas, they see you cringe at yourself when you look in the mirror and they hear your big, discontented sigh. If you’re going to drink eggnog in front of your children, just drink it. Don’t drink it and then talk about how many calories are in it and how far you’ll run tomorrow to ‘burn it off’. They are putting it all together in their sweet, innocent minds, so let’s be mindful about the words we use to describe our food choices. Eat your food, and focus on the more important things like family, connection, traditions, and joy.

(Read a lot more about the way we talk with our kids about food and exercise here. It’s something I’m super passionate about, and I would love to hear your opinion!)

Keep these things in mind, and enjoy your holidays. Merry Christmas from my family to yours!

 

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Brussels Sprouts + Potatoes + Eggs

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If you follow my blog then you know by now that I eat weird things for breakfast, including brussels sprouts. Roll with it. And try it!

This recipe is relatively quick, filling and delicious. We especially love having this breakfast right before a hike, like we did this past week.

She asked for 5 eggs; we settled on 3.

She asked for 5 eggs; we settled on 3.

Hiking Mount Seymour

Hiking Mount Seymour

charleyhike

Make this recipe quicker by doubling or tripling the potatoes and brussels sprouts so you can reheat them throughout the week. The following recipe serves 2 very hungry people, and is Whole30 approved.

Ingredients

2 cups diced golden or red potatoes

2 cups halved brussels sprouts

1 tbsp paprika

2 tsp arrowroot powder

2 tbsp coconut oil

salt and pepper, to taste

4-6 eggs (2 or 3 per person)

Directions

  1. In a large bowl, toss the potatoes in 1 tbsp of melted coconut oil.
  2. Add the paprika, arrowroot powder and salt, and toss again until the potatoes are evenly coated.
  3. Heat a large pan on medium heat and add 1 tbsp coconut oil. Add the potatoes and fry for 5 minutes.
  4. Add the brussels sprouts and stir in the pan to combine. Continue to fry the potatoes and brussels sprouts for approximately 10 more minutes, or until potatoes start to crisp and cook through. Be sure to stir every few minutes.
  5. When the potatoes and brussels sprouts are almost finished cooking, prepare your eggs. My favourite way to eat them is poached, on top of the potatoes and brussels sprouts. (For instructions on how to poach an egg, click here.)
  6. Serve your potatoes and brussels sprouts in a bowl or on a plate, with your eggs. Enjoy!
Ta da!

Ta da!

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Pulled Pork Lettuce Wraps

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It’s been awhile since I’ve spent any extra time creating new things in the kitchen. To be honest, recipe creating is not my jam. I only started cooking from scratch a couple of years ago and I’m much more comfortable following recipes from some of my favourite cookbooks and blogs.

This recipe was born from a lack of proper meal planning leading to a lack of ingredients. I was aiming for this recipe (which I’ve heard is absolutely delicious and I can’t wait to try it once I’ve collected the ingredients), but ended up doing the following:

Ingredients

For the pulled pork:

3-4 lb pastured pork roast

1 cup beef bone broth

1 jar salsa verde

4 tsp crushed garlic

1 tsp salt

1 tbsp dried cilantro

1 tsp oregano

For the cauliflower rice:

2 heads cauliflower

1 tbsp coconut oil

1/2 tbsp dried cilantro

Salt

Butter lettuce or preferred lettuce for wraps

Directions

For the pulled pork:

1) Rub the roast with the garlic, cilantro, oregano, and salt.

2) Place the roast in crockpot with the beef bone broth, and then pour approximately 3/4 of the jar of salsa verde on top of the roast. (Reserve the rest of the salsa for topping off the wraps.)

3) Cook the pork in the crockpot on the low setting for 24 hours.

4) After 24 hours, remove the roast from the crockpot and shred it with two forks.

For the cauliflower rice:

4) Grate the cauliflower with a cheese grater or pulse in food processor until it resembles grains of rice.

5) Heat the coconut coconut oil in a large frying pan on medium heat.

6) Add the cauliflower to the pan, with the dried cilantro and salt. Fry it on medium-high heat for 5-10 minutes, stirring often, until it begins to get slightly crisp on the outside. Remove from heat.

For the wraps:

7) Wash and dry lettuce leaves. I like using butter lettuce or even cabbage leaves for extra crunch.

8) Fill lettuce leaves with cauliflower rice, pulled pork, and a dab of salsa verde on top.

Enjoy!

There's no way to make these look appetizing but I promise they were delicious.

There’s no way to make these look appetizing but I promise they were delicious. Trust me.

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Roasted Kohlrabi

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One of my favourite things about being part of a Community Supported Agriculture program is that it forces us to try new vegetables that we’ve never seen or tasted before. Last year we got some kohlrabi in our box and I had no idea what it was, and no idea how to cook it. I’ve experimented since then and it has now become one of my favourite veggies. After googling the health benefits of it and finding all good things, it has now become a regular vegetable in our house. Click HERE to read about the benefits.

No surprise, my favourite way to eat it is oven roasted. I like to mix it in with potatoes and a few other veggies to create a nice medley of flavours.

Ingredients:

-1 kohlrabi, peeled and stems/leaves removed

-2 potatoes (sweet potatoes work well also)

-1 large bell pepper

-2 cloves of garlic, diced small

-salt and pepper to taste

-1 tbsp coconut oil, approximately

Instructions:

1) Preheat oven to 400 degrees fahrenheit.

2) Rinse and chop the kohlrabi, potatoes and pepper into 1 inch chunks.

3) Toss in a bowl with the garlic and coconut oil. Spread the mixture evenly onto a lined baking sheet.

4) Roast for approximately 30 minutes or until kohlrabi and potatoes are lightly browned.

Enjoy!

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Meatloaf with Whipped Yams

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I made this last night and my husband ate more than half of the loaf in one sitting because he enjoyed it so much! As always, there’s as many vegetables as I can fit in a meal without it falling apart and without my kids noticing too much.

shrooms

This recipe is large and yields three meatloaves. One for you, one for a friend who needs a pick-me-up, and one for your freezer. It does take some time (about 1 hour and 40 minutes cooking time) so be aware of that before you start.

Ingredients:

-3 lbs grass fed ground beef

-2 eggs

-1 large sweet onion, diced small

-6 cloves of garlic, divided, diced small (4 for meatloaves, 2 for yam topping)

-4 strips of pastured, sugar free bacon, diced

-2 large bell peppers, any colour, diced small

-6 large crimini mushrooms, diced small

-3/4 cup of kale, diced small

-4 large yams, peeled and chopped into 1 inch pieces

-2 tbsp sugar free dijon mustard (I really like the Organic Simply Natural brand)

-1 tbsp gluten free Worcestershire sauce (omit for Whole30 unless you can find a brand without any sweeteners)

-2 tbsp tomato paste

-1/4 tsp salt

-1/2 tsp pepper

Directions:

1) Preheat your oven to 400 degrees fahrenheit.

2) Fry your diced bacon in a pan over medium heat. Once it’s cooked through, remove the bacon and set it aside.

3) Scoop out the leftover bacon fat from the pan and toss it with the chopped yams and 2 of the diced garlic cloves in a large bowl.

4) Spread your yams out onto a lined cookie sheet and sprinkle with sea salt. Place in the oven and roast for approximately 40 minutes, or until yams are soft when pierced with a fork. Once they are soft, remove from the oven and set aside to cool. Leave your oven on at 400 degrees.

5) While the yams are roasting, mix your ground beef, bacon pieces, eggs, onion, garlic, mushrooms, kale, and peppers in a large bowl. It is best to do this with your hands to get everything fully combined and mixed well.

6) Add the tomato paste, dijon mustard, and Worcestershire sauce and mix again with your hands.

7) When everything is mixed well, divide the meatloaf mixture evenly into 3 loaf pans.

One for you, one for a friend, and one for your freezer.

One for you, one for a friend, and one for your freezer.

8) Once the yams have cooled, take them from the pan and blend them in a blender, NutriBullet, Vitamix, or whatever machine you have. You may need to do this in two batches to make sure everything gets whipped smoothly enough.

9) Evenly spread the whipped yams over top of your meatloaves. (In my photo, I only put the yams on two of the meatloaves and left the freezer loaf bare. I haven’t tried freezing whipped yams yet so wasn’t sure how well it would work, plus I was short on yams anyway.)

10) Place two of your meatloaves into the oven and bake for approximately 1 hour. Wrap the remaining loaf in tinfoil or saran wrap and place in the freezer.

11) When meatloaves are cooked through, remove them from the oven and allow them to rest for 5 minutes before slicing. Enjoy!

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I’m big on community and loving each other. You’ll probably hear (or read) me talk about my “village” a lot. When my children were born early and in the NICU for weeks, our community showered us with love by regularly bringing us meals to help get us through the rough time. I can still remember how incredibly loved and taken care of we felt, and I strive to pass that on now. If you know someone who could use a hand, drop this meal off for them. They will never forget it.

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Shepherd’s Pie

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I think Shepherd’s Pie is one of the ultimate comfort foods. It reminds me of my childhood and especially church potlucks. The mashed potatoes were of course the best part, right?

I’ve tried a few paleo versions of Shepherd’s Pie and finally tweaked enough until I’ve got one that I’ll stick with. The main difference for me is in preparing the mashed cauliflower (faux mashed potatoes). Most recipes call for you to steam the cauliflower before mashing it, but I always find that this makes mine too runny and not close enough to the texture of real mashed potatoes. This time I tried roasting the cauliflower instead and the texture was perfect!

My little guy was shoving this into his mouth by the messy handful and Charley managed to swallow five bites, so I am definitely considering this a picky toddler approved recipe. (She did, however, refer to it as the Pie of Bravery, and suggested that maybe next time I should call Nana and ask for her recipe).

Ingredients:

-1-2 tbsp coconut oil

-2 lbs ground beef

-1 onion, diced

-3 cloves of garlic, minced

-3 large carrots, diced (about 1 cup)

-1 head of broccoli, chopped into small pieces

-3 tbsp tomato paste

-3 tsp coconut aminos

-2 tsp rosemary

-2 tsp thyme

-1.5 tsp paprika, divided

-1 cup beef broth

-salt and pepper to taste

-1 large head of cauliflower or 2 small heads

Directions:

1) Heat a large pan over medium heat and add coconut oil.

2) Throw in your onions, garlic, carrots and broccoli and fry for approximately 5 mins or until they begin to soften.

3) Crumble your meat into the pan, season with salt and pepper, and cook for 5-10 minutes or until browned and cooked through. (My pan isn’t very large, so I actually had to scoop out some of the vegetables to make enough space for the meat to cook evenly. Once the meat was cooked through, I add the vegetables back in).

4) While the meat is cooking, preheat your oven to 400 degrees. Chop or slice your cauliflower (I slice the cauliflower into about 1 cm thickness so it will roast faster) and spread it on a baking sheet lined with parchment paper and olive oil or coconut oil. Sprinkle with salt and pepper. For a little extra kick you could sprinkle with some minced garlic as well.  Roast at 400 degrees for approximately 25 minutes or until the cauliflower just begins to brown. Remove when roasted but leave the oven set at 400 degrees.

roastedcauli

5) Once the meat is cooked through and is no longer pink, add your beef broth, tomato paste, coconut aminos, rosemary, thyme and 1tsp of paprika. Taste and add salt if necessary.

6) Bring the mixture to a boil and then let it simmer while some of the excess liquid dissolves and the flavours meld.

7) While the meat and vegetables are simmering, puree your roasted cauliflower in your food processor, Vitamix, or blender. I did not need to add any liquid to mine, but if it seems to dry then add some bone broth, water, or coconut milk, just a tablespoon at a time. I prefer it on the dry, fluffy side.

8) Remove your meat and vegetable mixture from the pan and press it into a 9×11 baking dish. Spread the mashed cauliflower on top, and sprinkle with the remaining 1/2 tsp of paprika.

9) Bake it for about 25 minutes or until the top is nice and browned. Enjoy!

*This recipe is paleo and Whole30 approved.

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