German Apple Pancakes

Who knew this could be soo much fun! Trying a new recipe pretty much everyday creates a sense of adventure and accomplishment that I never thought I would find in cooking....... I usually despise spending so much time in the kitchen.  Just goes to show, You become/accomplish what you focus on... Focus on how hard  this Paleo thing is... and it will be! Focus on how easy and fun this Paleo thing can be, and it IS! Amazing....
OK, enough of the "fluff" to help motivate you..... Just make these amazing German Apple Pancakes and you'll fall into the cult easily!!

Thank you Civilized Caveman for this wonderful delicisiousness

Servings: 8 with smalll ramikens 4 with large ramikens
Prep Time: 15 Minutes
Cook Time: 40 Minutes

Ingredients:

• 6 Eggs
• 1 Cup Almond Milk
• 3 Tbsp Coconut Oil, melted
• 2 Tsp Vanilla
• 2 Tsp Pure Maple Syrup
• 1/4 Cup Coconut Flour
• 1/2 Tsp Baking Soda
• 1/8 Tsp Nutmeg
• 2 Apples, cored and diced
• 2 Tbsp Coconut Oil
• 2 Tbsp Raw Organic Honey
• 1 Tsp Cinnamon
• 1 Tsp Nutmeg
• Juice of 1/2 Lemon
• Handful of crushed pecans

Process:

1. Preheat Oven to 425 Degrees Fahrenheit
2. In a large bowl, whisk eggs, almond milk, coconut oil, vanilla, and Maple Syrup
3. In a small bowl, stir coconut flour, nutmeg, and baking soda
4. Mix dry ingredients into wet ingredients and beat well to combine, set aside while you prepare the apples
5. In a small frying pan, heat 2 Tbsp coconut oil and raw organic honey
6. Stir in cinnamon and nutmeg and juice of 1/2 Lemon and cook for 1 minute
7. Add in your apples and sauté until all your apples are nicely coated
8. Evenly divide your apple mixture between 8 Ramekins greased with coconut oil and then evenly divide your egg mixture on top of the apples between the 8 Ramekins
9. Place your Ramekins on a baking sheet and bake for 20 Minutes at 425 and then reduce heat to 375 and cook for an additional 20 Minutes
10. Sprinkle with Pecans when removed from the oven
11. Enjoy

Roasted Garlic Chicken and Garlic Sauce

Roasted Garlic Chicken and Garlic Sauce.... Amazingly good!

This Post-Blog was first done back in January of 2010:

Wow... We've come a long way baby!!

Original Post:
This Paleo "thing" has turned out to be a lot more fun and quite a bit easier than I had originally thought. I originally had nightmares of "zone challenge" past and was anticipating anxiety attacks and melt downs (again!). For those of you who weren't around for the '09 Challenge, We "Zoned"... Let's just say.. Susan wasn't meant to Zone.. She was meant to Hunt and Gather Paleo Style.

Turns out it's pretty darn simple! Protein, some carbs and some fats......when your hungry....simple! Of course it is a tad bit more complicated than that, but if you're thinking about going Paleo or are looking for more information on Paleo, then I suggest you do some homework and read up on the subject.........sorry, not gonna do it for ya!
But, I will share my recipes, my successes and my failures (yep, I have those!). Along with some links to other great sources that I have stumbled upon during my journey.

Well, Here goes, my first Recipe to Share!

Disclaimer: I don't measure......so you'll have to "wing" it! :-) I can't take full credit for this recipe, I took part of it from a cookbook and tweaked it to make it Paleo.

Ingredients:
Whole "organic" Free range chicken (no cages allowed!)
Garlic/parsley seasoning from Costco, it's just garlic powder and dried parsley (or garlic powder will work)
Fresh Ground Black Pepper
Lemon
1 or 2 whole heads of unpeeled garlic (depends on how much you like garlic, I use 1 1/2)
1 stalk of celery
A couple of carrots
half of small red onion
parsley, if desired
Arrowroot (use about 1/3 as much as you would if you were to use cornstarch or flour to thicken a sauce)
Asparagus (or any other veggies you want)

Pre heat oven to 400 degrees, while preparing:
Do the normal "wash n rinse" on the Chicken, Trim excess fat
take out inards (cook in a saucepan and give em to the animals!)
Slice off top quarter of each garlic head to expose the cloves. separate and discard loose papery skin, but don't peel the clove. Put half of the cloves in the cavity of the chicken.
Sprinkle seasonings inside cavity as well and place a lemon wedge or two in there. (tie ends of legs together with string, if you want, I don't)
Rub remaining seasoning on the outside of the chicken and drizzle with juice from remaining lemon wedges.
Coarsely chop your veggies to be roasted and place around the chicken along with remaining garlic cloves.
Bake 1 hour and 15 minutes covered. remove cover and continue baking for 15 - 30 minutes (or until internal temp is 180 degrees)
Remove from oven and let sit for 10 minutes or so.
Prepare Asparagus or other veggies as you normally would

Meanwhile, remove garlic cloves from in and around the chicken. Gently squeeze the flesh from the skins and mash in a saucepan.
Remove Roasted Veggies, cover and set aside

Strain juices from roasting pan into saucepan with the mashed garlic.
drain off fat from juices
Add seasonings (if you want, I usually add fresh ground pepper and a bit of parsley)
use a tad bit of water and mix in the Arrowroot.
(this will work as a thickening agent for more of a light gravy consistency)
Boil over medium heat, just until it begins to thicken a bit. (stir frequently)

Carve Chicken ( or rip it to shreds like the caveman would have)
Serve with Garlic sauce drizzled over chicken and veggies.

I didn't break down into blocks.....we are doing paleo, but if you're zoning, you know how to weigh and measure! The scale is my enemy!!

PS: I place this in the oven (my oven has a delayed start option) on my way out the door to work out, so it's pretty much done when I return home, just have to prepare the veggies and the sauce.

Note: The Picture featured above is from the cookbook: Green Beans are not a recommended Paleo food.

Forgive me Paleo, for I have sinned............

Forgive me Paleo, for I have sinned! It has been a few weeks since I fell off the Paleo wagon, well not completely, but close! Amazing how life happens, schedules get changed and before you know it, old habits come back into play! For the most part, we stuck with Paleo on a daily basis until a few weeks ago. A visit to see old friends in Arizona was the beginning.....Then the was New Orleans, Jazzfest....there my friends, is the ultimate temptation of ALL things BAD! Too much good food NON paleo friendly food! Binguet's (those doughy powdered sugared evil little monsters!)Then there's jambalaya, gumbo, craw fish ettouffe (probably spelled that wrong)..the list goes on and on, not to mention Alcohol! No shortage of that in N'awlins!!!
Needless to say, here I sit, paying my penance with 5 extra pounds gained, bloating, irritability (poor Steve) and wanting to kick myself for letting this happen! But today, is a new day! Today, I make a stand, step back up on the Paleo wagon, strap myself in and prepare to enjoy the ride.......it can only get better!
Tonight is "Recipe" night at Oceanside Crossfit. We will be participating in another Paleo challenge, this one 30 days, starting 5/17 and ending 6/17. Tonight the congregation will meet and we will share our success' our failures (I will hang my head in shame appropriately) and then we will exchange recipes, take note of who says they are committing to the challenge and then spend the next week preparing and purging. Be ready to see some great new recipes posted! I looking forward getting back to normal! Stay tuned.........

Paleo: My New BFF!!

Well, as of yesterday, March 4, 2010 the Oceanisde Crossfit Nutrition challenge has come to an end....or has it?


Yesterday was to be the First day off the challenge, I have to admit, I had a hard time thinking about spending a day without my new found friend Paleo! The one or two times I thought of hanging out with my old friends, potato chip and popcorn, pizza and even enchilada, I realized they are NOT really my friends, they're empty and shallow, my past relationship with them had no substance, no meaning, and all they have ever done is cause me grief. I realized how in the past, I always made excuses for them, I always defended them. Not once did they ever do anything good or nice for me.......What did I ever see in them?

My new friend, Paleo, is incredibly satisfying, gratifying and even indulgent! Paleo is never shallow, Paleo always provides substance and meaning. Paleo gives me gifts, like strength and power. Paleo always puts me first, gives me lean muscle and only takes unwanted things from me, like fat! How kind and wonderful is that!

During my our first 30 days together, Paleo did take a few more things from me, but I am good with those things being gone from my life. Because, what Paleo gave me in return, is far better than what was taken!
Things taken:
2 inches from waist
8lbs
Fatigue
Digestive issues
Bloating and abdominal distension

Gifts Given:
Strength
Endurance
Energy
Lean muscle mass
Appreciation for GOOD food!
These are just a few of the big gifts......... I could go on forever....

So, I think my friend Paleo is here to stay......... That's not to say that I won't visit with the old crew once in a while, but I definitely will think about whether or not the consequences are worth a short lived visit with them.

Kaytlyn's Carnitas Tacos, Paleo Style!

Well it's been quite a while since we started the nutrition challenge at OCF, 53 days to be exact! The 7 day count down to the 60 DAY mark begins....... Although, I must admit, I will likely continue in the way of "Paleo"!

Even Kaytlyn, my daughter has pretty much converted to the Paleo lifestyle. After battling with digestion issues all her life, and realizing that her daughter, Jaydin Lilly, (my sweet little princess grand daughter) was starting to suffer the with the same, Kaytlyn decided to change her eating! For the most part she has cut out dairy, grains and legumes, and guess what! No More intestinal cramping or digestive issues!! And sweet little Jaydin Lilly is doing great as well!

She even came up with a great tasting Paleo Carnita's Recipe


Ingredients:
2lb. (small) Pork Sirloin Tip Roast (or any lean cut of pork roast)

Celery (couple stalks)

Carrots (one or two)

Cilantro (to taste)

1/4 to 1/2 and Onion (to taste)

Salsa Verde (7 to 8 oz. depending on size of Roast

Salsa Rojo (for you gringo's, that just regular salsa, the red kind!)

Iceberg Lettuce



Place the Pork Roast in the crock pot

Finely chop, Celery, carrots, onion and cilantro, throw on top of pork roast in crock pot.

Add Salsa Verde, and Red salsa to taste.....if you like it spicy add more, mild add less!

If you wish to make a larger batch, just use a larger pork roast and adjust the rest of the ingredients accordingly.......it's not rocket science. :-)



Depending on the size of the pork roast, crock pot cooking time can vary from 6 to 8 hours.
The 2lb roast I made only took about 5 1/2 to 6hrs.

The meat should shred easily with a fork.


Gently separate the Iceberg lettuce leaves.

Use the iceberg lettuce leaves as your "Taco Shell", spoon the Carnitas meat in the center of the leaf, fold over and ENJOY!!

I usually serve with steamed cauliflower ...... kind of gives it a "rice" texture and is really very tasty!

Princess Jaydin Lilly!

Wanna Be Parmesan Chicken...

Day 25 Paleo / Zone Challenge

The first time I made this dish I was craving Italian food, and of course........cheese!
So, I took how I would normally have made Baked Parmesan Chicken and tweaked it, to make it Paleo.........or in other words: Wanna Be Parmesan Chicken!

Ingredients:

Skinless Boneless Chicken Breast or Tenders ( I prefer the tenders)

2 or 3 eggs, beaten

Almond Meal

Bragg's Seasonings (or Italian Herbs)

Olive Oil

Organic, Pasta Sauce (or if you're really ambitious, home made sauce!)

Optional items: Portabella Mushrooms, Black Olives

Preheat oven to 350 degrees

Heat approx. 2Tbs of Olive oil in frying pan, Mix approx. 2 cups of Almond meal with the Bragg's/Italian seasonings, and place in baggie or on a paper plate. Dip Chicken breast in beaten egg to coat, then dredge in Almond Meal mixture. Brown in olive oil for a few minutes.

In baking dish, place approx. 1/2 of the pasta sauce in the bottom of the dish. Place browned chicken on top of sauce. Sprinkle any remaining Almond meal mixture over top of Chicken, Add remaining sauce over chicken. Bake for 25 minutes,or until done. (Chicken Breast will take a bit longer than the tenders, time used is for tenders.) Optional: Add black olives before baking.

A few minutes before Chicken is done, slice and brown Mushrooms in small amount of olive oil. Use as a topping for the chicken.

I serve with Cauliflower topped with a bit of the sauce.

Note: during browning, the almond meal mixtures tends to separate from the chicken, just be flexible, and let it brown on it's own, and add to baking dish....this is what gives the dish the texture and "feel" of having cheese in it.

Just remember, as with all the recipes I have posted here so far.... I am figuring this out as I go along and am just sharing my ideas and experiences with you......I am not a professional. ;-) So, if you have any suggestions or ideas, Please share them with us!

Veggie and Ground Pork Soup

Day 23 of Oceanside Crossfit Paleo / Zone Challenge
Day 3 of NO WOD, due to my l lower back / hip pain.......funny thing is, I don't think it's from "woding", it's from carrying my 3 month old granddaughter around on my hip!

Truly starting to enjoy cooking again, it's been a long time since I enjoyed cooking! Just ask Steve!

Here's one I have made once or twice before, always good on a cool day.


Ingredients:
1lb. or so Ground (lean) pork
1/2 Red onion (chopped)
Tbs. or so of Olive oil
2 or 3 carrots (sliced)
3 or so stalks of celery (sliced)
1/2 head of Cauliflower (chopped)
2 or so stalks of Broccoli (chopped)
Sea salt
Fresh ground pepper
Bragg's Organic spices and seasoning sprinkles (there's like 24 different spices in it)
12oz. can of organic stewed or diced tomatoes
6-8 cups Organic sodium free chicken broth

Please Note: I really don't measure much......but you know what you like and how much you like it, so just go with it......it'll be good!

In a large stock pot, add olive oil and onions, cook until onions start to become translucent, add pork, salt and pepper to taste, continue cooking until pork is no longer pink. Add Chicken broth, veggies, can of tomatoes. Add spices to taste. Simmer for about 20 to 30 minutes, or until veggies are cooked to desired tenderness.

Substitute: Beef stew meat for the pork, just cook the meat longer before adding veggies.


Similar recipe can be found at http://www.everydaypaleo.com/

One week to D day! The 60 day Paleo Challenge..

Tomorrow starts the one week count down to the 60 day Zone/Paleo Challenge at Oceanside Crossfit.......... I'll spend this week preparing for the challenge. Cleaning out the pantry of all things NOT Paleo and purchasing ONLY things Paleo.
Last year Steve and I participated in the Zone challenge and while I learned quite a bit about nutrition and blocks, protiens, carbs and fats and oh yah, MEASURING, Zone was not for me. While I did see a marked increase in my strength and performance at the box, the trade off was a contstant abdominal discomfort and serious weight gain (over 12 pounds, which is a lot for me!) This time around we are going Paleo, NO measuring! Yeah! Just eat when we're hungry, eat protien, veggie's and healthy fats EVERY meal, seems simple enough. Oh, almost forgot the most important part, all foods consumed must be what would have been hunted or gathered by "caveman" or woman!

Of course there is more to it, I am still researching and learning and I'll share what I learn as I go, including the good, the bad and the ugly.......let's hope there's not too much ugly!