Growing up in the south has instilled some deep southern culture in me. I say y’all, wear flip flops pretty much in any season, & love some hearty comfort food. For example, the quintessential southern dish, Shrimp & Grits, has been my favorite favorite dish ever since I learned to love grits.
Thought about going paleo, but love pasta too much? Chicken Parm is your favorite comfort food, & not ready to give it up? Well, I’ve got you covered!
I made this dish the other night and John said “If you ever wonder why I keep you around, THIS! Best comfort food ever right here!”
Of course, my husband loves me for more than my cooking, but that’s always an added bonus. 🙂
‘HELLOOO FROM THE OTHER SIDEEEEEE’
I know, I’m an awesome singer.
I’m happy to say that the first complete album I have purchased from iTunes, in like ever, was Queen Adele’s “25”. And may I just say that it is PURE gold. I absolutely love the entire thing, but my fav tracks include ‘River Lea’, ‘Send My Love (to your new lover)’, and ‘Sweetest Devotion’ which makes me think of my sweet husband.
This weekend was definitely an’Adele & Chill’ weekend especially after such a busy week, a CRAZY Saturday morning, & a icky blustery forecast.
Food to match this weekend’s weather was on the menu for today. It’s like the weather knew Adele’s new album dropped Friday, so it was feeling all the feels as well 😭🌧… And sobbing
So, I give you ‘Adele & Chili’.
2# ground meet of choice
2 green peppers, diced
3 plantains, cubed
1 medium onion, diced
4 garlic cloves, minced
1 box Pomi diced tomatoes
1 can full fat coconut milk
2 cans black beans (optional)
4 cups shredded collard greens
2 cups bone broth
1 cup water
4-6 TBS Coconut oil
Chili spice mixture:
2 TBS chili powder
1 TBS cumin
1 TBS Trader Joes BBQ seasoning (has cocoa & coffee in it. YUM!)
1 tsp chipotle powder
1 tsp cayenne pepper powder
1 tsp parsley
1 tsp salt
1 tsp pepper
1 tsp paprika
2 medium avocados
1/4 cup minced cilantro
1. Sautée green peppers, onions, & garlic in 2 TBS coconut oil.
2. Cook ground meat
3. Fry plantains in 2-3 TBS coconut oil until golden brown.
4. Combine ALL ingredients (save avocados and cilantro) in slow cooker. Stir. Cook on low for 6 hours.
NOTE: black beans are NOT Paleo, so if their presence in this recipe personally offends you, please skip right over them. You may be interested in replacing them with 1 medium sweet potato, diced & boiled til soft, then drained.
I’m sharing this ahead of time, as this has been quite the project, so stay tuned for the final product and actual pictures from the wedding. I’ve enjoyed every second of it and am amazed at how much help I’ve received from Otto’s Cassava Flour themselves. Their customer service is amazing, and I’ve greatly appreciated all the information and recipes they’ve shared with me in the process. I’m proud to be using such a wonderful product from such an amazing company on such an important day! Continue reading “Our Paleo Wedding Cake!!!”
Ours had ground turkey, rice, tomatoes, onion, garlic, cabbage, spices and coconut oil over fresh steak tomatoes. We skipped the extra tomato sauce simply because we didn’t have any. Sub in cauli rice to make it 21DSD compliant! Not beautiful but scrumptious!!
Recipe:2# ground meat of choice (or even chicken breasts flaked)
1 small cabbage, chopped
2 cups prepared rice (or cauli rice)
1 large onion, diced
1 large beef steak tomato, sliced in thick slices
4-6 medium cloves garlic, smashed and minced
2 cans diced tomatoes
2 TBS coconut oil
2 TBS balsamic vinegar
Salt & pepper to taste
(I also added Greek seasoning)
(Option to add more tomato sauce on top!) Directions:
🔹in a large saucepan or pot, melt coconut oil. Sauté onions and garlic. Once translucent, add ground meat and cook thoroughly. Drain grease.
🔹add 2 cans diced tomatoes plus juice.
🔹add rice, cabbage, salt, pepper, and any other spices you prefer. Cover and simmer for 20-30 minutes, stir and check moisture periodically)
🔹place 2 slices tomato on plate, sprinkle salt and pepper and drizzle balsamic vinegar. Serve your Unstuffed Cabbage Rolls straight on top of your fresh tomatoes. Option: add more tomato sauce on top!
Who needs a bread bowl when you have yummy fall squash?!
This scrumptious dish (the one crock pot dish I posted a teaser of earlier on Instagram and Facebook
… Did you guess right?!) tastes just like a fajita and is perfect for the cooler weather heading our way.
I hope you enjoy as much as we did!
Paleo Creamy Chicken Fajita Chili (serves 4-6)
•3 chicken breasts, boneless (marinated)
•1 box Pomi finely diced tomatoes
•1 can full fat coconut milk
•1 cub bone broth (or water)
•1 medium Poblano Pepper, diced
•1 medium yellow onion, diced
•2 cups kale, shredded
•2 cloves garlic, smashed, minced
•1 medium delicatta squash
•2 TBS FlavorGod lemon garlic
•2 TBS chipotle powder
•2 TBS cumin
•2 TBS ghee
•1 TBS red pepper flakes
•1 TBS paprika
•1 tsp pepper
•1/2 tsp salt
•1/2 cup cilantro + some for garnish
•1 avocado thinly sliced & fanned for garnish
Marinade (for chicken, overnight):
•FlavorGod everything spicy
•1/2 tsp salt
•1/2 tsp pepper
•2 TBS lime juice
1. Marinate chicken overnight.
2. Place chicken in bottom of crock pot.
3. Sprinkle minced garlic over chicken.
4. Toss in poblano pepper and onion straight on top of chicken.
5. Add coconut milk, tomatoes, chipotle powder, cumin, red pepper flakes, paprika, pepper, & salt.
6. Wash delicatta squash, then wrap in tin foil. Place in middle of crock pot directly on top of all other ingredients.
7. Add kale to crock pot, around the squash, then top kale with FlavorGod lemon garlic seasoning.
8. Cook on low for 6-8 hours.
9. Remove squash from crock pot and tin foil. Cut open, remove seeds, then scoop out meat. In a separate mixing bowl mash squash then add bone broth (or water) and ghee. Set aside.
10. Remove the chicken breasts from the crock pot, flake. Add chicken and squash back to crock pot. Stir!
11. Stir in cilantro
12. Ladle into a bowl, garnish with cilantro and avocado (and Frank’s Red Hot if you’d like), & enjoy!
Sharing is caring! Don’t forget to “LIKE” my page on Facebook, and follow along on Instagram!
I may have hollered “eeeeeeee! PUNKINS!” While driving by a local farm that had pumpkins sitting out. I’m 98% positive someone heard me, but I don’t care. With fall comes leggings, oversized sweaters, scarves, warm beverages, & most importantly our wedding!!
I wanted to send you on your way today with a lovely warm beverage recipe… All the wonderful qualities of Bulletproof coffee, AND pumpkin spice latte for all of you that love fall without all the added sugar, preservatives, and chemicals!!
I made this recipe for 2 today, so here goes:
🍁 1/4 tsp cinnamon
🍁2 pinches ground ginger
🍁2 pinches ground cloves
🍁2 pinches nutmeg
🍁2 tsp ghee
🍁2 TBS coconut oil
🍁2-4 TBS pumpkin purée (Depending on how pumpkin-y you like it)
🍁16-20oz of your favorite coffee
Combine all ingredients, except coffee, divide into two equal portions.
In your blender, add one of the equal portions of pumpkin mix and 8-10 oz coffee.
Blend for 10-15 seconds or until completely combined. There should be a frothy layer at the top!
Pour into your favorite mug and snuggle up by your favorite fall scented candle.
If you liked this recipe, make a big batch then portion out into an ice cube tray. Freeze, then in the morning before heading out the door, pop one of the cubes in your blender, add coffee and blend! Easy peasy fall guilty pleasure. 💁🏻
Don’t forget to follow along on Facebook, Twitter, Instagram, and Periscope!
Today, along with meal prep, music discovery for class, and a laundry fiasco, and my first Fantasy Football draft at 6pm, I figured by the time it got around to dinner, I’d be wiped… So I whipped out the crock pot, and some chicken breasts and was ready to spice those puppies up. Now, choosing spices is always something of habit for me… always reaching for the same ones, which gets boring after a while. So today, I decided to choose some that I rarely use: Turmeric, ginger, & cardamom.
Dairy-free or lactose intolerant? This is for you! The whole purpose behind making ghee (for John and myself) is to remove the dairy solids that so many (including us) are intolerant to.
Ghee is a great fat for cooking, and even can be subbed into baking recipes in place of butter! I have combined a bunch of recipes from my favorite bloggers to bring you this how to!
DIY ‘Liquid Gold’ Ghee
What you need:
Unsalted grass-fed butter
What to do:
Start with your unsalted butter from grass-fed cows (I love Kerrygold and used 2# for what’s pictured in the mason jar!), don’t settle for low quality!
- Place butter into a medium saucepan over low heat, melt.
- Once melted, the clear fat will separate from the milk solids. Continue to simmer.
- You’ll see it start to bubble, clear bubbles… This is the water cooking off.
- Once those bubbles start getting smaller, the surface of the butter will be foamy. At the bottom of your saucepan the milk solids are starting to brown. Your goal is to get those milk solids to a deep golden brown (roughly 10 minutes after the butter starts bubbling).
- Remove from heat and pour through a tight mesh strainer or multiple layered cheese cloth. Store in a sealed glass jar – mason jars work great! Technically, since we removed all the dairy solids, you could keep your DIY ghee on the counter. But, just to be on the safe side you can keep it in the refrigerator.
In the paleo world, we’re pretty picky of our starches and tend to lean towards those that pack the best punch (read: are most nutritional and contain a great ratio of micronutrients and minerals to calories). But, can anybody really be mad if we’re just aiming to efficiently fuel our bodies? No? I didn’t think so… 😉