tag:blogger.com,1999:blog-78169271853413518012024-02-20T17:37:38.312-08:00Better Health Better LifeA place to find "clean" and healthy recipe. A site that will make it easy for those doing Paleo, Primal, and/or eating cleanBetter Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.comBlogger447125tag:blogger.com,1999:blog-7816927185341351801.post-74706596255240358292014-01-29T17:12:00.001-08:002014-01-29T17:12:03.603-08:00Acorn Squash with Kale and Pecans - She cooks he cleans<div style="text-align: justify;">
<span style="text-decoration: underline;">Ingredients</span> (for 2 servings):</div>
<ul>
<li>One acorn squash, split lengthwise, seeds removed</li>
<li>12 kale leaves, washed</li>
<li>1 shallot, finely chopped (or about 1/3 cup sweet onion)</li>
<li>1 to 2 tablespoons oil of choice (I used bacon fat and butter. EVOO and coconut oil are also good choices.)</li>
<li>~1/2 cup pecan halves</li>
<li>balsamic vinegar</li>
<li>butter or coconut oil for squash</li>
<li>kosher salt and pepper, to taste</li>
</ul>
<div style="text-align: justify;">
Preheat the oven to 4ooF. Oil a shallow
roasting pan and the inside surface of the squash; place the squash
cut-side down in the pan. Roast for 25-30 minutes at 400F, remove from
oven, and flip the squash over. Season the squash lightly with salt and
pepper. Place a dollop of butter or coconut oil in the bowl of the
squash (about 1 tablespoon) with a splash of balsamic vinegar. With a
pastry brush, spread the butter/vinegar mixture over the edges and
inside of the squash. Return to oven and roast for an additional 20
minutes, or until the squash is very tender.</div>
<div style="text-align: justify;">
While the squash is cooking, remove the
tough spines/stem from the kale. (Fold the leaf in half lengthwise, then
use a knife to cut the thick part of the spine away from the leaf.)
Stack the leaves together, roll them slightly, and slice the leaves
crosswise into slender strips.</div>
<div style="text-align: justify;">
Heat 1 to 2 tablespoons of oil in a saute
pan over medium high heat. Add the shallot and cook briefly (about 1
minute). Add the kale and pecans, and stir/toss in the pan with the
shallots over the heat until the kale is wilted and tender. Splash with
a little balsamic vinegar, and season with salt and pepper to taste.
If the taste is a little too acidic or bitter, sprinkle with a little
raw sugar. Stir well to mix, and set aside until the squash is done.</div>
<div style="text-align: justify;">
When squash is tender, fill the squash cavity with the kale mixture. Serve hot and enjoy!</div>
Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-14648158956933751272014-01-29T17:09:00.003-08:002014-01-29T17:09:58.772-08:00Browned Butter Whipped Butternut Squash - Cupcakes & Kale Chips<div class="ERSName" itemprop="name">
<br /></div>
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<img itemprop="image" src="http://cupcakesandkalechips.com/wp-content/uploads/2013/01/Browned-Butter-Whipped-Butternut-Squash-Cupcakes-Kale-Chips-2013-1-new-title.jpg" width="205" />
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<div class="ERSSummary" itemprop="description">
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<div class="ERSAuthor">
Author: <span itemprop="author">Brianne @Cupcakes & Kale Chips</span></div>
</div>
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">1 medium, about 8 c butternut squash, peeled and cut into 1 inch chunks</li>
<li class="ingredient" itemprop="ingredients">2 T unsalted butter</li>
<li class="ingredient" itemprop="ingredients">1 T chopped fresh sage</li>
<li class="ingredient" itemprop="ingredients">2 t kosher salt</li>
<li class="ingredient" itemprop="ingredients">freshly ground black pepper</li>
</ul>
</div>
<div class="ERSInstructionsHeader ERSHeading">
Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Steam butternut squash until tender, about 15 minutes.</li>
<li class="instruction" itemprop="recipeInstructions">While the squash
is cooking, heat a pan over medium-low heat. Add the butter, let it melt
and start to foam. Stir frequently until the butter becomes golden in
color and some brown bits start to collect at the bottom. Be careful not
to burn the butter. (see detailed instructions <a href="http://www.howsweeteats.com/2012/10/exactly-how-i-brown-my-butter/">here</a>)</li>
<li class="instruction" itemprop="recipeInstructions">Remove from the heat, and add the sage. The butter will foam slightly when you do this.</li>
<li class="instruction" itemprop="recipeInstructions">Add the cooked
butternut squash to a blender or food processor, then add the
sage-butter mixture, salt, and a few grinds of pepper. Puree until
smooth.</li>
<li class="instruction" itemprop="recipeInstructions">If the puree is a bit to liquidy, return to a pan and cook off some of the liquid.</li>
<li class="instruction" itemprop="recipeInstructions">Adjust the seasoning with salt and pepper, to taste.</li>
</ol>
Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-24606300075738290842014-01-29T17:06:00.004-08:002014-01-29T17:06:56.841-08:00Stuffed Acorn Squash - Easy Paleo<strong>Ingredients:</strong><br />
<ul>
<li>1 large acorn squash</li>
<li>1 lb. (500 g) ground beef</li>
<li>1 onion</li>
<li>1 apple (any variety)</li>
<li>6 slices of bacon (sugar free if doing a Whole30)</li>
<li>*1 Tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)</li>
<li>2 tsp dried thyme</li>
<li>2 tsp fennel seeds</li>
<li>1 tsp ground sage</li>
<li>1 tsp black pepper</li>
<li>1/2 tsp cinnamon</li>
<li>1/2 tsp sea salt</li>
<li>1/4 tsp nutmeg</li>
</ul>
*Note: when it comes to herbs and spices, I absolutely hate measuring
them and usually just eyeball it. This is cooking, not baking, so
quantities don’t have to be precise for the recipe to work out just
fine. Adjust quantities to your taste or what’s available but just
remember, it’s always possible to add more but very hard to take away!Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-19418049969111594812014-01-29T17:05:00.001-08:002014-01-29T17:05:18.148-08:00Breakfast Stuffed Acorn Squash - PaleOMG<div class="divERSHeadItems">
<div class="ERSServes">
Serves: <span itemprop="recipeYield">2</span></div>
</div>
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">¾lb <a href="http://www.grasslandbeef.com/Detail.bok?no=721&affId=133869">Ground Sausage</a></li>
<li class="ingredient" itemprop="ingredients">1 acorn squash, cut in half, seeds removed</li>
<li class="ingredient" itemprop="ingredients">2 eggs</li>
<li class="ingredient" itemprop="ingredients">½ yellow onion, diced</li>
<li class="ingredient" itemprop="ingredients">1 garlic clove, minced</li>
<li class="ingredient" itemprop="ingredients">salt and pepper, to taste</li>
</ul>
</div>
<div class="ERSInstructionsHeader ERSHeading">
Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Preheat oven to 375 degrees.</li>
<li class="instruction" itemprop="recipeInstructions">Place acorn squash cut-side down onto your baking sheet.</li>
<li class="instruction" itemprop="recipeInstructions">Bake for 20-25 minutes or until your acorn squash is soft when you press on the skin.</li>
<li class="instruction" itemprop="recipeInstructions">Remove from oven and let cool.</li>
<li class="instruction" itemprop="recipeInstructions">While your acorn
squash is cooking, add a tablespoon of some kind of fat to a large pan
over medium heat (I used bacon fat) then add your minced garlic and
diced onion.</li>
<li class="instruction" itemprop="recipeInstructions">Stir around to keep from burning.</li>
<li class="instruction" itemprop="recipeInstructions">Once your onions become translucent, add your breakfast sausage to the pan.</li>
<li class="instruction" itemprop="recipeInstructions">Cook down, breaking up the breakfast sausage as it cooks.</li>
<li class="instruction" itemprop="recipeInstructions">Once the breakfast
sausage is almost all the way cooked through, turn your heat to low and
add your inside of your acorn squash. Do this by using a spoon to scoop
out the insides, leaving just the skin of the acorn squash. Be careful
not the tear the skin!</li>
<li class="instruction" itemprop="recipeInstructions">Mix the acorn squash and the breakfast sausage together then add it back to your acorn squash skin</li>
<li class="instruction" itemprop="recipeInstructions">Once both of your
acorn squash halves are full, press into the middle with a spoon to
breakfast a little resting spot for your egg.</li>
<li class="instruction" itemprop="recipeInstructions">Crack an egg on top.</li>
<li class="instruction" itemprop="recipeInstructions">Place back in the oven to cook for 10-15 minutes or until egg-cooked preference.</li>
<li class="instruction" itemprop="recipeInstructions">Serve!</li>
</ol>
Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-87964903929263263432014-01-29T11:26:00.003-08:002014-01-29T11:26:55.591-08:00MELT IN YOUR MOUTH CHICKEN<span class="fbPhotosPhotoCaption" data-ft="{"type":45,"tn":"*G"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><br /> <br /> And it's Healthy...So much better than fried!!!<span class="text_exposed_show"><br /> <br /> 1/2 cup parmesan cheese<br /> 1 cup Greek yogurt -plain<br /> 1 tsp garlic powder<br /> 1 1/2 tsp seasoning salt<br /> 1/2 tsp pepper<br /> <br /> Spread mixture over chicken breasts, bake at 375 degrees for 45 mins--Absolutely Delish!</span></span></span>Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-11168909783983771612014-01-29T10:40:00.001-08:002014-01-29T10:40:03.752-08:00Loaded Mashed Parsnips - Primarilly Inspired<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="text-decoration: underline;"><b>Loaded Mashed Parsnips</b></span></span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><i>Makes about 2 cups, serves 2-3 as a side</i></span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><i>Ingredients:</i></span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 lb parsnips, peeled skin and cut into 1 inch chunks</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">2 cups chicken or beef stock or broth</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">2 T butter or ghee(for dairy free)</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">3 pieces of bacon, cooked and crumbled</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">2 T chopped fresh chives or green onion, chopped</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">¼ – ½ tsp garlic powder</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">salt and pepper, to taste</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b>DIRECTIONS:</b></span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Place
your parsnips chunks in a medium sized pot. Pour the chicken or beef
stock over the chunks. Bring to a boil over medium high heat. Keep
boiling over medium high heat until all or most of the stock has
evaporated. This takes about 20 minutes. But be careful and keep an eye
on the pot around the 15 -18 minute mark because it goes from a little
stock in the pot to burnt parsnips in no time flat!</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Once
all or most of the stock has evaporated, add your butter, salt, pepper
and garlic powder and mash until you reach your desired consistency. Add
in the bacon and chives and stir until incorporated. Enjoy! </span></span></div>
Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-76101026533428689942014-01-29T10:38:00.002-08:002014-01-29T10:41:50.714-08:00Roasted Carrots - Ina Garten<div>
<br />
<div>
Ingredients
<br />
<br />
12 carrots
<br />
3 tablespoons good olive oil
<br />
1 1/4 teaspoons kosher salt
<br />
1/2 teaspoons freshly ground black pepper
<br />
2 tablespoons minced fresh dill or parsley</div>
<div>
</div>
</div>
<div>
Directions
<br />
<br />
Preheat the oven to 400 degrees F.
<br />
<br />
If the carrots are thick, cut them in half lengthwise; if not, leave
whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The
carrots will shrink while cooking so make the slices big.) Toss them in a
bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1
layer and roast in the oven for 20 minutes, until browned and tender.
<br />
<br />
Toss the carrots with minced dill or parsley, season to taste, and serve.
<br />
<br />
Per serving: Calories:110; Total Fat: 7 grams; Saturated Fat:1 gram;
Protein: 1 gram; Total carbohydrates:12 grams; Sugar: 6 grams; Fiber:
3.5 grams; Cholesterol: 0 milligrams; Sodium: 484 milligrams<br />
<br />
Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-carrots-recipe.html?oc=linkback</div>
Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-6692375457907882552014-01-29T10:37:00.001-08:002014-01-29T10:40:25.937-08:00Buffalo Chicken Sweet Potato Skins - PaleOMG<div class="divERSHeadItems">
<div class="ERSServes">
Serves: <span itemprop="recipeYield">3-6</span></div>
</div>
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">3 small, round sweet potatoes or yams</li>
<li class="ingredient" itemprop="ingredients">3 tablespoons <a href="http://secure.ttpurchase.com/F8257C4F-1E0B-90B3-0E5FDDEF8FE393F1" target="_blank">coconut oil</a>, melted</li>
<li class="ingredient" itemprop="ingredients">4 strips of <a href="http://www.grasslandbeef.com/Detail.bok?no=1186" target="_blank">bacon</a></li>
<li class="ingredient" itemprop="ingredients">2 cups cooked chicken, diced (I used a rotisserie chicken and chopped it up)</li>
<li class="ingredient" itemprop="ingredients">¼ small yellow onion, minced</li>
<li class="ingredient" itemprop="ingredients">1 garlic clove, minced</li>
<li class="ingredient" itemprop="ingredients">1-1.5 cups hot sauce (I used Frank’s Hot Sauce) – depending how spicy you want yours. I used 1.5 cups</li>
<li class="ingredient" itemprop="ingredients">3 tablespoons blue cheese (not paleo, but a primal option. it will be fine without it)</li>
<li class="ingredient" itemprop="ingredients">salt and pepper, to taste</li>
<li class="ingredient" itemprop="ingredients">1 cup shredded raw cheddar cheese (I used Kerrygold cheese- again this is optional)</li>
<li class="ingredient" itemprop="ingredients">1 avocado</li>
<li class="ingredient" itemprop="ingredients">½ lime, juiced</li>
<li class="ingredient" itemprop="ingredients">½ lemon, juiced</li>
<li class="ingredient" itemprop="ingredients">½ teaspoon cumin</li>
<li class="ingredient" itemprop="ingredients">salt, to taste</li>
</ul>
</div>
<div class="ERSInstructionsHeader ERSHeading">
Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Preheat oven to 400 degrees.</li>
<li class="instruction" itemprop="recipeInstructions">Place sweet
potatoes onto a baking sheet. Brush potatoes liberally with melted
coconut oil. Use a fork to poke holes in each sweet potato.</li>
<li class="instruction" itemprop="recipeInstructions">Place in oven and
bake for about 45 minutes to 1 hour. Check at 45 minutes to see if they
are soft when you squeeze them. Then remove from oven.</li>
<li class="instruction" itemprop="recipeInstructions">Let the sweet
potatoes cool for about 30 minutes. While the sweet potatoes cool, place
4 pieces of bacon on a rimmed baking sheet and into the oven for 10-15
minutes or until completely cooked. Remove from oven and dice into small
pieces. Then preheat the oven to 450 degrees.</li>
<li class="instruction" itemprop="recipeInstructions">Once sweet
potatoes are cool to touch, cut each one in half, lengthwise. Scoop out
the most of the sweet potato with a spoon, leaving a layer above the
skin. Place half of the sweet potato mash into a medium bowl. (I ate the
other half with breakfast, so keep for leftovers)</li>
<li class="instruction" itemprop="recipeInstructions">Now using the
bacon fat that has been left behind from cooking, brush each sweet
potato skin with bacon fat (you could also use coconut oil here). Place
in the oven, skin-side up, for 5 minutes. Then flip, brush with bacon
fat, and place in the oven for 5 more minutes.</li>
<li class="instruction" itemprop="recipeInstructions">While the skins
finish baking, in the medium bowl containing half of the sweet potato
mash, add chicken, onion, garlic, hot sauce, blue cheese (optional),
diced bacon, and salt and pepper. Mix well.</li>
<li class="instruction" itemprop="recipeInstructions">Remove the sweet
potato skins from the oven and fill each half with the chicken mixture.
Smooth out the top and sprinkle generously with shredded cheese.</li>
<li class="instruction" itemprop="recipeInstructions">Place back in the oven once more for 5-10 minutes, or until cheese begins to slightly bubble. Then let cool for 5 minutes.</li>
<li class="instruction" itemprop="recipeInstructions">Lastly, place
avocado, lime, lemon, cumin and salt in a food processor and puree until
smooth. Add mixture to a ziploc bag, cut a small hole in the corner of
the bag, then decorate the sweet potato skins however you see fit. I
made a football. Kind of. You get the point.</li>
<li class="instruction" itemprop="recipeInstructions">Serve right away!</li>
</ol>
Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-22408827537387249712013-09-08T18:55:00.004-07:002013-09-08T18:55:50.158-07:00Vanilla Pancakes - The Food Lovers Kitchen<h2>
Ingredients</h2>
<ul class="ingredients">
<li class="ingredient"><span class="amount newvalue">1/4 tsp</span> <span class="name" itemprop="ingredients"><a href="http://www.primalpalate.com/ingredient/baking-soda/">Baking Soda</a></span></li>
<li class="ingredient"><span class="amount newvalue">1/4 cup</span> <span class="name" itemprop="ingredients"><a href="http://www.primalpalate.com/ingredient/coconut-flour/">Coconut Flour</a></span></li>
<li class="ingredient contains-egg"><span class="amount newvalue">4 </span> <span class="name" itemprop="ingredients"><a href="http://www.primalpalate.com/ingredient/pastured-egg/">Eggs, Pastured</a></span></li>
<li class="ingredient"><span class="amount newvalue">1/4 tsp</span> <span class="name" itemprop="ingredients"><a href="http://www.primalpalate.com/ingredient/salt/">Salt</a></span>, <i class="notes">a pinch</i></li>
<li class="ingredient"><span class="amount newvalue">1 Tbsp</span> <span class="name" itemprop="ingredients"><a href="http://www.primalpalate.com/ingredient/pure-vanilla-extract/">Pure Vanilla Extract</a></span></li>
<li class="ingredient"><span class="amount newvalue">1 Tbsp</span> <span class="name" itemprop="ingredients"><a href="http://www.primalpalate.com/ingredient/water/">Water</a></span></li>
</ul>
<h2>
Process</h2>
<span itemprop="recipeInstructions"><ol class="instructions">
<li class="instruction">In a medium sized mixing bowl, blend eggs, vanilla, water, salt, and baking soda with a hand mixer.</li>
<li class="instruction">Pour coconut flour into mixture and continue to blend until batter is smooth.</li>
<li class="instruction">In a non stick skillet, heat 1 tablespoon grass fed butter over medium heat.</li>
<li class="instruction">Pour batter into skillet using a large soup spoon.</li>
<li class="instruction">Let pancakes cook for 1-2 minutes, flip, and cook for a remaining 1-2 minutes.</li>
<li class="instruction">Pancakes will be ready to flip with the batter is firms up slightly.</li>
<li class="instruction">If the pancakes are still too runny, allow them to cook a bit longer before flipping.</li>
<li class="instruction">Serve with your choice of topping.</li>
</ol>
</span>Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com1tag:blogger.com,1999:blog-7816927185341351801.post-66401600065423416202013-08-27T21:00:00.000-07:002013-08-27T21:00:01.774-07:00Spicy Thai Curry <strong>Spicy Thai Curry</strong><br />
<strong>Ingredients</strong><br />
<em>For the chile paste:</em><br />
8 dried red chiles, broken into pieces<br />
1 tablespoon dried shrimp (optional)<br />
2 large shallots, chopped<br />
5 garlic cloves, chopped<br />
1/4 cup cilantro stems<br />
2 fresh red chiles, such as bird’s-eye<br />
2 teaspoons ground coriander<br />
1 fresh lemongrass stalk, chopped<br />
1 tablespoon chopped fresh ginger<br />
1 teaspoon lime zest<br />
1 tablespoon lime juice<br />
1/2 teaspoon black peppercorns<br />
1/4 cup water<br />
<em>For the curry:</em><br />
1/4 cup coconut oil<br />
1/3 cup julienned fresh ginger<br />
8 ounces green beans, trimmed<br />
1 1/2 pound Asian eggplant, cut into 1-inch diagonal slices<br />
1 cup chicken stock<br />
3 tablespoons fish sauce<br />
basil leaves<br />
cilantro leaves<br />
<strong>Directions</strong><br />
<em>Make the chile paste:</em> Soak the dried chiles and shrimp in warm water to cover, 20 minutes. Drain.<br />
Puree dried chiles and shrimp with remaining chile paste ingredients in a blender until smooth.<br />
<em>Cook the curry: </em>Heat the oil in a large heavy skillet over high heat. Add 1/3 cup chile paste (or more if you like <em>very</em> spicy food) and cook, stirring, until golden, about 5 minutes.<br />
Stir in ginger, beans, corn, eggplant, stock, and fish sauce and
cover skillet. Cook vegetables until tender, 6 to 8 minutes, season with
salt to taste, and then sprinkle with basil and cilantro leaves.Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-18488812747832854412013-08-26T16:26:00.002-07:002013-08-26T16:26:24.113-07:00Chocolate Avocada Smoothie - Against All Grain<h5 class="uiStreamMessage userContentWrapper" data-ft="{"type":1,"tn":"K"}">
<span class="messageBody" data-ft="{"type":3}"><span class="userContent">8 ounces almond milk<br /> ½ cup crushed ice<br /> 1 ripe banana<span class="text_exposed_show"><br /> 3 dates, or 1 tablespoon honey<br /> ½ avocado (about ¼ cup)<br /> 2 tablespoons raw cacao<br /> 2 tablespoons almond butter<br /> 1½ teaspoon golden flaxseed</span></span></span></h5>
Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-40678957039382920242013-08-26T09:15:00.003-07:002013-08-26T09:15:37.883-07:00Spicy Pork Chili - Paleo Diet Lifestyle<span style="text-decoration: underline;">Serves 4</span><br />
<em>Prep Time: 25 min.</em><br />
<em>Cooking Time: 3 hours.</em><br />
<h3>
Ingredients</h3>
<ul>
<li>4 1/4 lb. boneless pork shoulder, fat removed;</li>
<li>2 onions, finely sliced;</li>
<li>2 red chilies, seeded and finely chopped;</li>
<li>2 bell peppers, sliced;</li>
<li>4 garlic cloves, minced;</li>
<li>28 oz. can diced tomatoes;</li>
<li>¼ cup chili powder;</li>
<li>2 tbsp. smoked paprika;</li>
<li>1 tbsp. ground cumin;</li>
<li>¼ tsp. ground cayenne pepper;</li>
<li>Small bunch fresh oregano leaves, minced;</li>
<li>3 tablespoons red wine vinegar;</li>
<li>¼ cup extra-virgin olive oil;</li>
<li>Sea salt and freshly ground black pepper to taste;</li>
</ul>
<h3>
Preparation</h3>
<ol>
<li>Preheat your oven to 350 F.</li>
<li>Warm the olive oil in an ovenproof stew pot over a medium heat; then
add the garlic, onions, and red chilies, and cook for 3 to 5 minutes or
until the onions are soft.</li>
<li>Lower the heat and add the bell peppers, diced tomatoes, chili
powder, smoked paprika, cumin, cayenne pepper, oregano leaves, and salt
and pepper to taste.</li>
<li>Place the pork shoulder in the pot, give everything a little shake,
then add the red wine vinegar, and pour in enough water to just cover
the meat.</li>
<li>Bring to a boil, cover, and place in the oven for 3 hours.</li>
<li>The chili is done when you can easily break the meat apart with a fork.</li>
</ol>
Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-86291943032839216172013-08-12T15:43:00.002-07:002013-08-12T15:43:54.088-07:00Jello JigglersFrom the Primal Cravings cookbook:<br />
<br />
12 oz frozen juice concentrate, thawed<br />
24 oz water, divided<br />
2 T powdered gelatin (I use Great Lakes unflavored beef gelatin)<br />
<br />
In a pan, combine the juice and 12 oz water and bring to a simmer.<br />
<br />
In a baking dish, add the other 12 oz water and sprinkle the gelatin evenly over the top. Let sit for about 2 min.<br />
<br />
Pour the hot juice mixture over the gelatin mixture and whisk to combine.<br />
<br />
Chill for 3-5 hours until set.<br />
<br />
<br />Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-876627918729662302013-08-08T14:31:00.001-07:002013-08-08T14:31:10.686-07:00Strawberry Applesauce Omelet
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<b><span style="color: #434343; font-family: Arial;">Process</span></b><span style="color: #434343; font-family: Arial;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #434343; font-family: Arial; mso-fareast-font-family: Arial;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="color: #434343; font-family: Arial;">While heating up a skillet, beat
together eggs, cinnamon and vanilla in a bowl.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #434343; font-family: Arial; mso-fareast-font-family: Arial;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="color: #434343; font-family: Arial;">Pour egg mixture into skillet.
Cook until mostly set, then flip.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #434343; font-family: Arial; mso-fareast-font-family: Arial;">3.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="color: #434343; font-family: Arial;">Spread the applesauce and strawberries
over half the omelet.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #434343; font-family: Arial; mso-fareast-font-family: Arial;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="color: #434343; font-family: Arial;">Fold in half and slide onto a
plate. Enjoy!<o:p></o:p></span></div>
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<i><span style="color: #434343; font-family: Arial;">Makes
1 omelet.</span></i><span style="color: #434343; font-family: Arial;"><o:p></o:p></span></div>
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<i><span style="color: #434343; font-family: Arial;"><br /></span></i></div>
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<i><span style="color: #434343; font-family: Arial;">Approx. 10 g carbs...unless you load up on the fruit</span></i></div>
<!--EndFragment-->Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-12011908112131386082013-08-08T06:38:00.000-07:002013-08-08T06:38:01.542-07:00Best Chicken EVER
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<span style="color: #757575; font-size: 30pt;">Best Chicken EVER</span></div>
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<span style="color: #757575; font-size: 16pt;">Cannot locate original source....but it is fabulous!</span></div>
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<span style="color: #757575; font-size: 16pt;">10-16 chicken breast tenderloins<o:p></o:p></span></div>
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<span style="color: #757575; font-size: 16pt;">1 white onion, diced<o:p></o:p></span></div>
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<span style="color: #757575; font-size: 16pt;">1/4 C coconut aminos<o:p></o:p></span></div>
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<span style="color: #757575; font-size: 16pt;">salt and pepper to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #757575; font-size: 16pt;">1 TBS garlic powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #757575; font-size: 16pt;">2 C grape tomatoes<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #757575; font-size: 16pt;">1/4 C lemon juice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #757575; font-size: 16pt;">goat cheese (as much or as little as
you like)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #757575; font-size: 16pt;">1 pound bacon<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #757575; font-size: 16pt;">Start by baking your bacon (see </span><a href="http://www.easypaleo.com/2012/01/04/food-diary-oven-bacon/"><span style="color: #c85c00; font-size: 16pt; text-decoration: none;">HERE</span></a><span style="color: #757575; font-size: 16pt;"> for instructions!). <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #757575; font-size: 16pt;">While the bacon is cooking, begin by
melting 1/4 C of butter in a medium skillet.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #757575; font-size: 16pt;">Add onions, and saute until they
begin to soften.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #757575; font-size: 16pt;"> Add mushrooms and coconut
aminos.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #757575; font-size: 16pt;">Cook on high heat until onions are
soft, and liquid is almost completely evaporated (you want a little
caramelization here. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #757575; font-size: 16pt;">Meanwhile, melt the other 1/4 C of
butter in a large skillet.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #757575; font-size: 16pt;">Add the chicken tenderloins and lemon
juice, and sprinkle with salt, pepper, and garlic powder.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<span style="color: #757575; font-size: 16pt;">Cook until chicken is about half-way done. Then add the
grape tomatoes, and turn up the heat. Cook on HIGH until chicken reaches
an internal temperature of 165 degrees, and the liquid has completely
evaporated (you may need to pour a little liquid out if the chicken cooks
faster than the liquid evaporates). You should have some caramelization
on the chicken, and the tomatoes will be very soft.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<span style="color: #757575; font-size: 16pt;">Finally, it’s time to plate! Layer the onion/mushroom
mixture on top of the chicken/tomato mixture. Using kitchen shears, cut
your bacon into pieces as a delicious topping. Finally, spoon a little goat
cheese onto the plate.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com1tag:blogger.com,1999:blog-7816927185341351801.post-47982999719345979622013-08-05T09:08:00.001-07:002013-08-05T09:08:30.349-07:00Garlic Ginger ChickenAdapted from 30 Day Guide to Paleo Cooking<br />
<br />
2 T grass fed butter (I use Kerrygold)<br />
1 T ginger root minced (or 1 t powdered ginger)<br />
5 cloves garlic (5 t minced garlic)<br />
1/4 t fish sauce (look in the Asian section at the grocery)<br />
1/4 C coconut aminos (hville produce sells this or sub Bragg's liquid aminos and don't add any salt)<br />
8 chicken thighs<br />
1 t salt<br />
1 t pepper<br />
<br />
Preheat oven to 425<br />
<br />
In a small pan, melt butter then add ginger, garlic, fish sauce, and coconut aminos. Allow to bubble and stir for 1-2 min. <br />
<br />
Place chicken in oven safe baking dish. Pour butter sauce over chicken.<br />
<br />
Sprinkle with salt and pepper.<br />
<br />
Bake for 45 min.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwt1ohrmeTabwu4erajC56UzMuGWZOWMvzUpHuT5BxWckr1AWSxa1nW_QPLsmc8xuIQ8rTKEc0YYyk7tN55kHK9EKStThF9Wqm2DJ4xzye25ayF3iV0GVBt9wlA8MNoyatDCpS_oHBB2KW/s1600/DSC_0845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwt1ohrmeTabwu4erajC56UzMuGWZOWMvzUpHuT5BxWckr1AWSxa1nW_QPLsmc8xuIQ8rTKEc0YYyk7tN55kHK9EKStThF9Wqm2DJ4xzye25ayF3iV0GVBt9wlA8MNoyatDCpS_oHBB2KW/s320/DSC_0845.JPG" width="320" /></a></div>
Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-81266140632260238792013-08-05T09:03:00.000-07:002013-08-05T09:03:03.338-07:00Buttered squash noodlesAdapted from 30 Day Guide to Paleo<br />
<br />
2 yellow squash<br />
2 green zucchini squash<br />
1 T grass fed butter (I use Kerrygold)<br />
salt/pepper<br />
2 T fresh oregano (or 2 t dried)<br />
2 T fresh basil (or 2 t dried)<br />
<br />
Using a vegetable peeler, slice the squash longwise into ribbons. Stop when you reach the seeds and discard the core.<br />
<br />
Melt the butter in a skillet. Add the squash and toss with the butter. Add the herbs and saute the squash till tender which doesn't take very long. This looks like a lot of squash to start with but it cooks up quick. This will only serve 2. <br />
<br />
24 g carbs for the entire recipe.Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-55933856228175752042013-07-31T07:28:00.001-07:002013-07-31T07:28:30.780-07:00Bacon Tart
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<span style="font-size: 16.0pt;">Bacon Tart<o:p></o:p></span></div>
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Adapted from Elana’s Pantry<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Shallot Tart Crust:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1 ¼ C blanched almond flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">½ t sea salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1 egg<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">¼ Spectrum vegetable
shortening<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1 shallot, minced <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-size: 16.0pt;">Preheat oven to 350.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 16.0pt;">In a food processor, pulse
together all ingredients until the dough forms a ball. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 16.0pt;">Press the dough evenly into
the bottom and sides of a 9 in pie pan or tart pan.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 16.0pt;">Bake for 6-12 min until crust
is golden. Let cool before filling.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">For the tart:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1 pound bacon<o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">8 green onions thinly sliced
both green and white parts<o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">8 large eggs<o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">½ t pepper<o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">½ t sea salt (I left this out
b/c I know my bacon is salty)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Preheat oven to 350.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 16.0pt;">Cook the bacon till lightly
brown. Remove the bacon and drain any
extra bacon grease. Add the green onions
to the pan and sauté for a couple of minutes until a little soft. Crumble the bacon back into the onions.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 16.0pt;">In a large bowl, whisk
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in the bacon/onion mixture. Pour into
pre-baked crust.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Bake for 25-30 min until
cooked through. Let cool a bit before
serving.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAwhbAzWdJTJaAS2WwlqZdkiezS7xafldXvfxCMiX5Gfr5YJQkOKw4gObFXrpon9ruBMLJI3WSFqly3CnFhl16adXNJTqTeRJgQZuefwGikNz6i9IuzFR7lptpLK136uExzwx0S31z1HR/s1600/DSC_0858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAwhbAzWdJTJaAS2WwlqZdkiezS7xafldXvfxCMiX5Gfr5YJQkOKw4gObFXrpon9ruBMLJI3WSFqly3CnFhl16adXNJTqTeRJgQZuefwGikNz6i9IuzFR7lptpLK136uExzwx0S31z1HR/s320/DSC_0858.JPG" width="320" /></a></div>
<o:p></o:p><br />
<!--EndFragment-->Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com1tag:blogger.com,1999:blog-7816927185341351801.post-76511881582382210562013-07-28T17:20:00.001-07:002013-07-28T17:29:16.317-07:00Prosciutto, Melon and Spinach Salad<!--[if gte mso 9]><xml>
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<!--StartFragment-->
<br />
<div class="MsoNormal">
<b><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Prosciutto, Melon, and Spinach Salad</span></b><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></div>
<div class="MsoNormal">
<i><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Makes 2 large salads<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Adapted from Cupcakes OMG</span></i><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">2 cups
baby spinach<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">1/3 pound
prosciutto<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">1
canteloupe<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">1 avocado</span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">handful
of raw, unsalted walnuts<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">1. Place a cup of spinach on each plate.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">2. Top with diced prosciutto, cubes of balls of
melon, slices of avocado, a sprinkling of red onion, and a few walnuts.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">3. Add some freshly ground pepper, if you like.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">4. Serve with a drizzle of </span><a href="http://cupcakesomg.blogspot.com/2012/03/paleo-dijon-vinaigrette.html"><b><span style="color: #f156a6; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial; text-decoration: none; text-underline: none;">Paleo Dijon vinaigrette</span></b></a><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Paleo Dijon Vinaigrette </span></b><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></div>
<div class="MsoNormal">
<i><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Makes about 1/2 cup</span></i><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">4 Tbsp
mustard (I chose dijon, but you could use honey mustard for something sweeter)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">juice of
half a lemon<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">3 Tbsp
olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">2 tsp
balsamic vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;">•<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">salt and
pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">Dump all the ingredients in a small bowl. Whisk
together until everything is emulsified. Store in an airtight container in the
fridge.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">This one is easy to make enough for dinner....then prep extra for lunches....just keep all the ingredients separate. </span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;"><br /></span></div>
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<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgluZM2Dt4OxDkdffryes5UZMf5CsgKussiGSp9KqtFS4iUBPrfib5zGwsVwxDiOYM5wCfU3jCdAc4Kg_DQqgyNmJ9wdGS97plkn27Z9yjD96UCwGlhcHzAKLN6AmXvX1a_4E8B8gBEIA1w/s1600/DSC_0856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgluZM2Dt4OxDkdffryes5UZMf5CsgKussiGSp9KqtFS4iUBPrfib5zGwsVwxDiOYM5wCfU3jCdAc4Kg_DQqgyNmJ9wdGS97plkn27Z9yjD96UCwGlhcHzAKLN6AmXvX1a_4E8B8gBEIA1w/s320/DSC_0856.JPG" width="320" /></a></div>
<br /></div>
<!--EndFragment-->Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-83833257204260449382013-07-09T14:21:00.001-07:002013-07-09T14:21:06.734-07:00Chipotle Chicken Salad - PaleOMG<div class="ERSTimes">
<div class="ERSHead">
Prep time: <time datetime="PT10M" itemprop="prepTime">10 mins</time> </div>
<div class="ERSHead">
Total time: <time datetime="PT10M" itemprop="totalTime">10 mins</time> </div>
</div>
<div class="ERSHead">
Serves: <span itemprop="recipeYield">2-3</span> </div>
<div class="ERSClear">
</div>
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">1 pound chicken, cooked and diced</li>
<li class="ingredient" itemprop="ingredients">4 stalks of celery, finely chopped</li>
<li class="ingredient" itemprop="ingredients">¼ white onion, finely chopped</li>
</ul>
<div class="ERSSectionHead">
For the mayo</div>
<ul>
<li class="ingredient" itemprop="ingredients">⅔ cup avocado oil</li>
<li class="ingredient" itemprop="ingredients">1 egg</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon lemon juice</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon <a href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgrocery&field-keywords=san+marcos+adobo&rh=n%3A16310101%2Ck%3Asan+marcos+adobo">chipotle adobo sauce</a></li>
<li class="ingredient" itemprop="ingredients">¼ teaspoon cayenne pepper</li>
<li class="ingredient" itemprop="ingredients">¼ teaspoon garlic powder</li>
<li class="ingredient" itemprop="ingredients">salt and pepper, to taste</li>
</ul>
</div>
<div class="ERSInstructionsHeader ERSHeading">
Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Mix together chopped chicken, celery, and white onion.</li>
<li class="instruction" itemprop="recipeInstructions">Place all mayo
ingredients in a tall container, put immersion blender to the bottom of
the container and turn on. Keep immersion blender on until the oil turns
to a white color and into mayo. Should take just a little over 30
seconds, if that!</li>
<li class="instruction" itemprop="recipeInstructions">Mix mayo with chicken, celery and onion.</li>
<li class="instruction" itemprop="recipeInstructions">Eat up, however you’d like. In lettuce, with a fork. Or a spoon. Anything goes with chicken salad and 30 second mayo.</li>
</ol>
Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-11723701982422102172013-07-09T12:52:00.003-07:002013-07-09T12:52:20.766-07:00Sweet Potato Lasagna - Fast Paleo<ul>
<li>2 sweet potatoes, sliced ¼” thick lengthwise</li>
<li>4 zucchini, sliced ¼” lengthwise </li>
<li>1 ½ lbs grass fed ground beef</li>
<li>1 large onion, chopped</li>
<li>4 cloves garlic, minced</li>
<li>1 cup tomato purée</li>
<li>2 tbsp coconut oil or extra virgin olive oil + extra for brushing </li>
<li>1 tbsp dried oregano OR fresh, chopped</li>
<li>Pinch of sea salt; Pinch of fresh cracked pepper</li>
<li>1 tsp garlic powder (optional)</li>
</ul>
<br />
<h2>
Cooking Steps</h2>
For the parsnip layer:<br /> 1 lb parsnips, peeled & sliced<br /> 1 tbsp coconut oil or extra virgin olive oil<br /> 1 clove garlic, minced<br /> ½ cup pecorino romano (optional)<br /> 1 cup coconut milk<br /> Pinch of sea salt<br /> Dash of paprika<br />
1. Boil parsnips until soft & ready to mash – approx. 30 minutes<br /> 2. Heat the coconut/olive oil & sauté the garlic over medium-low heat<br /> 3. Add the onions and sauté slowly for approx. 10 minutes<br /> 4. Brown the ground beef 15 minutes & drain excess fat (if any)<br /> 5. Add the tomato purée & cook another 15 minutes<br /> 6. Season with salt, pepper, oregano<br /> 7. Preheat oven to 375F<br /> 8. Brush the bottom of a large (9 x 13) baking dish with some coconut or olive oil<br /> 9. Arrange a dense/overlapping layer of potato slices<br /> 10. Brush with more oil & lightly season with salt, pepper & garlic (optional)<br /> 12. Add the ground beef mixture and spread over the potatoes<br /> 13. Brush the zucchini slices with coconut/olive oil & arrange over ground beef<br /> 14. Season the zucchini lightly with salt, pepper & garlic (optional)<br /> 15. Drain the parsnips & heat the coconut/olive oil<br /> 16. Sauté the garlic for a few minutes on medium low heat & add the parsnips<br /> 17. Add the coconut milk, salt & pepper & mash (or use an immersion blender to purée<br /> 18. If you are using the pecorino – add it now & combine well<br /> 19. Layer the parsnip purée over the lasagna & season with paprika<br /> 20. Bake for 45 minutes until bubbly – you can finish with a 5 minute broilBetter Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-35333873738502100562013-07-01T12:03:00.004-07:002013-07-01T12:03:53.431-07:00accidental almond butter cookie dough - delicious by Dre<h1>
<span style="font-size: small;"><a href="http://www.deliciousbydre.com/protein-party-cupcakes/" title="protein party cupcakes…">protein icing</a>:
</span></h1>
<ul>
<li>1 scoop vanilla protein powder</li>
<li>4 oz 0% greek yogurt</li>
<li>2 tbsp stevia</li>
<li>1/4 tsp vanilla extract</li>
</ul>
<h5>
combine the wet ingredients in icing first then add in the dry ingredients and mix until smooth.</h5>
<h5>
then measure out:</h5>
<ul>
<li>1 ounce of protein icing</li>
<li>2 tbsp (32g) almond butter (*tip* the more oil added here from
natural separation of the almond butter, the stickier your cookie dough
will be…make sure the almond butter is stirred up well beforehand in
order to get the best results)</li>
</ul>
<div>
mix together in a small bowl until you reach the consistency of cookie dough!</div>
<div>
add chocolate chips, carob chips, or cacao nibs if you’d like!</div>
eat with a spoon or try putting small spoonfuls of dough on parchment
paper & freezing it for a frozen cookie dough treat! store unused
icing in the refrigerator for later! :)Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-3069776295551352252013-07-01T11:58:00.003-07:002013-07-01T11:58:44.928-07:00Sweet Potato Pizza - River North Paleo GirlIngredients<br />
<br />
<ul>
<li>4 medium sweet potatoes</li>
<li>1 lb sausage</li>
<li>1 onion, thinly sliced</li>
<li>2-3 orange bell peppers, sliced</li>
<li>any pizza toppings you like will work</li>
</ul>
<strong>For the Sauce</strong><br />
<ul>
<li>2 cups tomato sauce</li>
<li>2 tablespoons olive oil</li>
<li>1 tablespoons onion powder</li>
<li>1 tablespoon dried oregano</li>
<li>2 teaspoons garlic powder</li>
<li>salt and pepper to taste </li>
</ul>
<h1 class="cufon_headings">
<span style="font-size: x-small;">Method</span></h1>
Preheat oven to400ºF.<br />
<br />
Prick and place your sweet potatoes on a baking sheet. Let them roast until their insides are soft, about 30-40 minutes. <br />
While the potatoes are roasting, mix together the sauce ingredients in a
small bowl. Taste and adjust to your preferences, then set aside.<br />
In a large saute pan, crumble and brown the sausage. Remove the meat from the pan, reserving the rendered fat.<br />
Toss in the peppers and onions. Let them cook until the peppers and onions are soft.<br />
Once the potatoes are done, slice them in half (lengthwise) and arrange
the halves nicely on the baking sheet. Smash and loosen the sweets'
insides with a fork.<br />
Ladle a few spoonfuls of sauce on top of the sweet potato, followed by the pepper/onion saute, and sausage. <br />
Put the baking sheet back in the oven for a couple minutes, to re-warm everything.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYbTSAL7bB9L_cOL-EovqgfpeIuV9noVXuaczkilcz-c388yjiBJbxgIP6iDmYNEdJ8gy1qTKE6aI5k36UvXvAhdaEp6HHoJk5refARJTTINVix5Y7rHqo5kzOjQQyxqiGbbwr1STJZc/s1600/032.JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-56409257745765503072013-06-24T08:55:00.002-07:002013-06-24T08:55:41.453-07:00Marinated Vegetable Salad<span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><br /> <br />
This salad has to be made the day before serving as it needs to
marinate overnight. What better for the hostess who has minimum time on
...<br /> <span class="text_exposed_show"><br /> Servings: 8<br /> <br /> Ingredients:<br /> 5 cups broccoli florets<br /> 2 cucumbers, peeled, sliced<br /> 1 onion, thinly sliced<br /> 1 green bell pepper, thinly sliced<br /> 1 red bell pepper, thinly sliced<br /> 3 carrots, peeled, thinly sliced<br /> 5 ounces sliced black olives<br /> 1/4 cup Parmesan cheese, grated<br /> 1 tablespoon minced parsley<br /> 1 teaspoon dried oregano<br /> 1 teaspoon dried basil<br /> 4 oz balsamic </span></span></span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show">4 oz olive oil<br /> 12 ounces cherry tomatoes, halved<br /> salt and pepper<br /> <br /> Directions:<br /> <br /> 1 Combine all ingredients, except tomatoes, in large bowl.<br /> 2 Cover and refrigerate overnight, stirring occasionally.<br /> 3 Add tomatoes, season with salt and pepper and toss.</span></span></span>Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0tag:blogger.com,1999:blog-7816927185341351801.post-42397512900489475122013-06-21T06:35:00.002-07:002013-06-21T06:35:24.941-07:00Triple Chocolate Freezer Fudge - Paleo Parents<div class="ERSName" itemprop="name">
Triple Chocolate Freezer Fudge</div>
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<img alt="Triple Chocolate Freezer Fudge from BeyondBacon by PaleoParents Beyond Bacon Triple Chocolate Freezer Fudge" itemprop="image" src="http://civilizedcavemancooking.com/wp-content/uploads/2013/06/Triple-Chocolate-Freezer-Fudge-from-BeyondBacon-by-PaleoParents.jpg?abb886" title="Beyond Bacon Triple Chocolate Freezer Fudge" width="205" />
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<span class="ERSSaveBtnSpan"><a class="ziplist-link add-recipe large ERSSaveBtn ui-button ui-widget ui-state-default ui-corner-all ui-button-text-icon-primary" href="http://www.blogger.com/null" role="button" title="Add this recipe to ZipList, where you can store all of your favorite web recipes in one place and easily add ingredients to your shopping list."><span class="ui-button-icon-primary ui-icon ERSSaveIcon"></span><span class="ui-button-text">Save</span></a></span> <span class="ERSPrintBtnSpan"><a class="ERSPrintBtn ui-button ui-widget ui-state-default ui-corner-all ui-button-text-icon-primary" href="http://civilizedcavemancooking.com/easyrecipe-print/7867-0/" rel="nofollow" role="button" target="_blank"><span class="ui-button-icon-primary ui-icon ERSPrintIcon"></span><span class="ui-button-text">Print</span></a></span> </div>
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Prep time<time datetime="PT15M" itemprop="prepTime"> 15 mins</time>
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Cook time<time datetime="PT1H" itemprop="cookTime"> 1 hour</time>
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Total time<time datetime="PT1H15M" itemprop="totalTime"> 1 hour 15 mins</time>
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Author: <span itemprop="author"><a href="http://paleoparents.com/" target="_blank">Paleo Parents</a></span></div>
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Serves: <span itemprop="recipeYield">16</span></div>
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Ingredients</div>
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<li class="ingredient" itemprop="ingredients"><a href="http://www.amazon.com/gp/product/B002L9P7BU/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B002L9P7BU&linkCode=as2&tag=civilcavemcoo-20" rel="nofollow" target="_blank">1 1/2 cups dark chocolate</a>, divided (mini chips or finely dice your favorite bar)</li>
<li class="ingredient" itemprop="ingredients">1 cup lard, softened</li>
<li class="ingredient" itemprop="ingredients"><a href="http://www.amazon.com/gp/product/B000PDU99Y/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000PDU99Y&linkCode=as2&tag=civilcavemcoo-20" rel="nofollow" target="_blank">2 tablespoons cocoa powder</a></li>
<li class="ingredient" itemprop="ingredients">1 tablespoon <a href="http://www.amazon.com/gp/product/B004KPFUCO/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B004KPFUCO&linkCode=as2&tag=civilcavemcoo-20" rel="nofollow" target="_blank">palm</a> or <a href="http://www.amazon.com/gp/product/B000JJHDVG/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000JJHDVG&linkCode=as2&tag=civilcavemcoo-20" rel="nofollow" target="_blank">maple granulated sugar</a></li>
<li class="ingredient" itemprop="ingredients">3 slices of bacon, cooked crispy and crumbled (optional)</li>
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Instructions</div>
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<li class="instruction" itemprop="recipeInstructions">Over a <a href="http://www.amazon.com/gp/product/B0046K5ZS2/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0046K5ZS2&linkCode=as2&tag=civilcavemcoo-20" rel="nofollow" target="_blank">double boiler</a>, continually stirring, melt 1 1/4 of the chocolate chunks or chips</li>
<li class="instruction" itemprop="recipeInstructions">Whisk in the lard, cocoa powder and sugar until thoroughly combined and then remove the double boiler from the heat</li>
<li class="instruction" itemprop="recipeInstructions">Fold in the half of the bacon bits and ensure an even distribution</li>
<li class="instruction" itemprop="recipeInstructions">Line a <a href="http://www.amazon.com/gp/product/B00005QFVQ/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00005QFVQ&linkCode=as2&tag=civilcavemcoo-20" rel="nofollow" target="_blank">9×9 inch baking dish</a> with <a href="http://www.amazon.com/gp/product/B00006G937/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00006G937&linkCode=as2&tag=civilcavemcoo-20" rel="nofollow" target="_blank">parchment paper</a></li>
<li class="instruction" itemprop="recipeInstructions">Line the parchment
paper with your remaining chocolate chips or chunks (I recommend using
two different flavors for a nice contrast) and bacon bits</li>
<li class="instruction" itemprop="recipeInstructions">Pour the fudge over the top of your chocolate chips and bacon bits, smooth with a spatula</li>
<li class="instruction" itemprop="recipeInstructions">Place the dish in the freezer and allow it to chill for 1 hour</li>
<li class="instruction" itemprop="recipeInstructions">Remove the fudge from the dish by the parchment paper and cut the fudge into 1 1/2 inch cubes</li>
<li class="instruction" itemprop="recipeInstructions">Keep this recipe
in the freezer until about 10 minutes prior to serving. This recipe
should only be stored in the freezer or the fudge will become too soft.</li>
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Notes</div>
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This is a recipe review from the amazing new book <a href="http://amzn.to/18qnswX" target="_blank">Beyond Bacon</a>. All credit goes to Paleo Parents for this simple and delicious recipe.</div>
Better Health Better Lifehttp://www.blogger.com/profile/00125639142390207363noreply@blogger.com0