Tuesday, August 27, 2013

Spicy Thai Curry

Spicy Thai Curry
For the chile paste:
8 dried red chiles, broken into pieces
1 tablespoon dried shrimp (optional)
2 large shallots, chopped
5 garlic cloves, chopped
1/4 cup cilantro stems
2 fresh red chiles, such as bird’s-eye
2 teaspoons ground coriander
1 fresh lemongrass stalk, chopped
1 tablespoon chopped fresh ginger
1 teaspoon lime zest
1 tablespoon lime juice
1/2 teaspoon black peppercorns
1/4 cup water
For the curry:
1/4 cup coconut oil
1/3 cup julienned fresh ginger
8 ounces green beans, trimmed
1 1/2 pound Asian eggplant, cut into 1-inch diagonal slices
1 cup chicken stock
3 tablespoons fish sauce
basil leaves
cilantro leaves
Make the chile paste: Soak the dried chiles and shrimp in warm water to cover, 20 minutes. Drain.
Puree dried chiles and shrimp with remaining chile paste ingredients in a blender until smooth.
Cook the curry: Heat the oil in a large heavy skillet over high heat. Add 1/3 cup chile paste (or more if you like very spicy food) and cook, stirring, until golden, about 5 minutes.
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.

Monday, August 26, 2013

Chocolate Avocada Smoothie - Against All Grain

8 ounces almond milk
½ cup crushed ice
1 ripe banana
3 dates, or 1 tablespoon honey
½ avocado (about ¼ cup)
2 tablespoons raw cacao
2 tablespoons almond butter
1½ teaspoon golden flaxseed

Spicy Pork Chili - Paleo Diet Lifestyle

Serves 4
Prep Time: 25 min.
Cooking Time: 3 hours.


  • 4 1/4 lb. boneless pork shoulder, fat removed;
  • 2 onions, finely sliced;
  • 2 red chilies, seeded and finely chopped;
  • 2 bell peppers, sliced;
  • 4 garlic cloves, minced;
  • 28 oz. can diced tomatoes;
  • ¼ cup chili powder;
  • 2 tbsp. smoked paprika;
  • 1 tbsp. ground cumin;
  • ¼ tsp. ground cayenne pepper;
  • Small bunch fresh oregano leaves, minced;
  • 3 tablespoons red wine vinegar;
  • ¼ cup extra-virgin olive oil;
  • Sea salt and freshly ground black pepper to taste;


  1. Preheat your oven to 350 F.
  2. 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.
  3. 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.
  4. 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.
  5. Bring to a boil, cover, and place in the oven for 3 hours.
  6. The chili is done when you can easily break the meat apart with a fork.

Monday, August 12, 2013

Jello Jigglers

From the Primal Cravings cookbook:

12 oz frozen juice concentrate, thawed
24 oz water, divided
2 T powdered gelatin (I use Great Lakes unflavored beef gelatin)

In a pan, combine the juice and 12 oz water and bring to a simmer.

In a baking dish, add the other 12 oz water and sprinkle the gelatin evenly over the top.  Let sit for about 2 min.

Pour the hot juice mixture over the gelatin mixture and whisk to combine.

Chill for 3-5 hours until set.

Thursday, August 8, 2013

Strawberry Applesauce Omelet

    3 large eggs
    2 TBSP unsweetened applesauce
    2-3 fresh, organic strawberries, chopped
    Dash cinnamon
    Dash vanilla
1. While heating up a skillet, beat together eggs, cinnamon and vanilla in a bowl.
2. Pour egg mixture into skillet.  Cook until mostly set, then flip.
3. Spread the applesauce and strawberries over half the omelet.
4. Fold in half and slide onto a plate.  Enjoy!
Makes 1 omelet.

Approx. 10 g carbs...unless you load up on the fruit

Best Chicken EVER

Best Chicken EVER
Cannot locate original source....but it is fabulous!

10-16 chicken breast tenderloins
1/2 C grass-fed butter, divided
1 white onion, diced
1 lb. mushrooms
1/4 C coconut aminos
salt and pepper to taste
1 TBS garlic powder
2 C grape tomatoes
1/4 C lemon juice
goat cheese (as much or as little as you like)
1 pound bacon
Start by baking your bacon (see HERE for instructions!).
While the bacon is cooking, begin by melting 1/4 C of butter in a medium skillet.
Add onions, and saute until they begin to soften.
 Add mushrooms and coconut aminos.
Cook on high heat until onions are soft, and liquid is almost completely evaporated (you want a little caramelization here.
Meanwhile, melt the other 1/4 C of butter in a large skillet.
Add the chicken tenderloins and lemon juice, and sprinkle with salt, pepper, and garlic powder.
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.
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.

Monday, August 5, 2013

Garlic Ginger Chicken

Adapted from 30 Day Guide to Paleo Cooking

2 T grass fed butter (I use Kerrygold)
1 T ginger root minced (or 1 t powdered ginger)
5 cloves garlic (5 t minced garlic)
1/4 t fish sauce (look in the Asian section at the grocery)
1/4 C coconut aminos (hville produce sells this or sub Bragg's liquid aminos and don't add any salt)
8 chicken thighs
1 t salt
1 t pepper

Preheat oven to 425

In a small pan, melt butter then add ginger, garlic, fish sauce, and coconut aminos.  Allow to bubble and stir for 1-2 min.

Place chicken in oven safe baking dish.  Pour butter sauce over chicken.

Sprinkle with salt and pepper.

Bake for 45 min.

Buttered squash noodles

Adapted from 30 Day Guide to Paleo

2 yellow squash
2 green zucchini squash
1 T grass fed butter (I use Kerrygold)
2 T fresh oregano (or 2 t dried)
2 T fresh basil (or 2 t dried)

Using a vegetable peeler, slice the squash longwise into ribbons.  Stop when you reach the seeds and discard the core.

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.

24 g carbs for the entire recipe.