You scream, I scream, We all scream for ice cream…
Tonight I had to have it. There was no way around it. It was either I make my own or I was falling off the wagon tonight! Lucky me tucked into the back of the freezer was a bag with a frozen peach and a banana in it! Yes this, a little coconut milk, ice cubes, and a few leaves of basil is all you need for a decadent ice cream that will fufill that sugar craving! This recipe is quick and easy even your kids will love it!
Ingrediants (Makes Three 1 cup servings)
1 Frozen Peach*
1 Frozen Banana*
2-3 Basil leaves destemmed (omit if you do not like basil)
1/2 cup coconut milk
5-6 ice cubes
Add all ingrediants into your food processor. (I used our vitamix on the frozen setting.) Make sure to stop processor and scrape sides frequently. Blend till mixed well. Serve!
*The key is well frozen fruit. I suggest leaving fruit in freezer for 24 or more hours.
The other night two things happend 1. I could not sleep and 2. I was craving chicken noodle soup. The struggle is real when there are such few options for quick premade soups. I had some leftover chicken and fresh veggies from the garden and just made stock everything you could need for soup. I mean who doesn’t make soup at midnight when you can’t sleep!
2 cups chicken stock
2 cups water
3 large carrots sliced
3 celery stalks sliced
2 cloves of garlic minced
1 tbsp of dried onion
1 tbsp butter
1 tsp curry powder (optional I used a little of this to give the broth a nice yellow color)
1 cup shredded chicken
Salt and Pepper to taste
1. In pot over medium heat melt butter
2. Add in garlic, celery, and carrots and saute till garlic is fragrent (approx 5min)
3. Add in stock, water, dried onion, and curry in with veggies stirring regularly
4. Bring to boil
5. Once boiling add in chicken and reduce to simmer and cook 15-20min
6. Allow to cool a little and salt and pepper to taste
Quick and Easy and quite Delicious!
I love my crock pot! It’s nice to be able to throw everything together in the morning and come home to a fully cooked meal. One of my all time favorites to make is whole chicken in the crock pot. It serves two purposes: Dinner and then I use the carcass to make stock for soup or other recipes! Tonight I made a rosemary, lemon, and spicy oregano chicken. This year we grew some great herbs so I was able just to pick the oregano and rosemary from the garden! But it is easy to grab fresh herbs from your local farm market or grocery store. No better smell in the kitchen then fresh rosemary! This recipe is simple quick to get prepared and tastes amazing!
1 Whole chicken gizzards removed (size dependent on how many you have to feed)
3 large sprigs of rosemary
3 large sprigs of spicy oregano
Salt and Pepper to taste
2 cups water
1. Pat chicken dry salt and pepper all sides of chicken and in the hollow (the inside of the chicken where the gizzards are usually stored)
2. Slice lemons thin slices (not wedges refer to picture)
3. Stuff 1/2-3/4 of a lemon, one full rosemary sprig, and one full oregano sprig in the hollow and close shut with skin flaps or with a little bit of bakers thread if needed
4. Place chicken in crock pot
5. Lay the rest of your lemons on top and on the sides of the chicken
6. Remove the rest of the rosemary and oregano from from the stems and lay on and around chicken
7. Add two cups of water to bottom of crock pot
8. Cook on low 5-7 hours depending how quickly your crock pot cooks (using a pop up timer is helpful)
This chicken falls right off the bone, this makes it easy to remove bones and pop them back into the crockpot to make stock.
One of the veggies I’ve always poo pood is zucchini! If you’ve been following my posts you know my first thought when I hear zucchini is a mushy smooshy mess that you get when you saute zuchini with butter (which I grew up eating Yuck!). Over the years though I’ve grown to love zucchini sticks raw with a little ranch dressing! Especially because we have had an abundance of them in a garden the last few years! The next best thing to eating it raw is my Zucchini Fries! These are tasty, perfect to pair with a burger or hot dog, so quick and easy to make and the dipping sauce adds that little extra kick to spice things up!
Ingrediants for Fries (serves 3-4 people):
3-4 average size zucchini cut in them into 4″ long sticks. I usually cut them in half the long way, cut them in half again, and the cut the fries usually 3-4 fries from each of the quartered sections
3 tbsp olive oil
Salt and Pepper to taste
1/4 tsp smokey paprika
2 tablespoons Roasted Garlic Seasoning
Directions for Fries:
1. In large bowl place zucchini fries and drizzle with olive oil making sure they are coated well
2. In small bowl mix all your spices so you can evenly coat zucchini
3. Sprinkle spice mixture over zucchini tossing zucchini gently so you coat all sides
4. Place zucchini on grill (you want your grill to be between 350-375 degrees)
5. Cook on each side 2-3 minutes (the longer you cook the more “soggy” they will become so you don’t want to overcook) I prefer mine to still have a little crunch to them!
Dipping Sauce-Using my homemade mayo I usually take about a cup of mayo add 1 1/2 heaping tbsp of Chipotle seasoning (you can use less depending on what your taste buds like), and add in a diced up whole Jalapeño (with seeds removed). Mix it together really well and let sit in the fridge 1-2 hours before serving so the seasoning has time to really soak in. I usually make this a day or so ahead of time. We use it for everything dipping sauce, burger topping, coating for chicken, it has so many uses as it’s so tasty!
My kid loves chicken nuggets but have you looked at the ingredients of even the “healthy” chicken nuggets lately? Why does there need to be sugar or soy in chicken nuggets??? It is amazing how many additives there are in foods that should only have a few ingredients in them. We are lucky Paleo Baby eats anything and everything including some of my crazy recipes! We want him to feel like he gets to eat things his peers eat too. We don’t deny him the chance to try treats or the option to try something we might not consider “healthy” but we do try to give him better alternatives to choose from that are more nutritious and just as delicious!
There are tons of Paleo nugget recipes out there but I wanted something simple and quick so I came up with my version of Paleo chicken nuggets. They were Paleo Baby and Husband approved and easy to make with ingredients I had in the cupboard. They also looked very much like any other chicken nugget you may see!
1 boneless Chicken breast
1/8 cup almond meal
1/16 cup coconut flour
1 tsp salt
3 tsp pepper
3 tsp dried basil*
1 tsp dried thyme*
(*You could substitute basil and thyme for Italian seasoning)
1. Pre-heat oven 400 degrees
2. Lightly grease baking sheet with olive oil
3. Cut chicken into nugget size pieces and season with salt
4. Wisk egg in small bowl place to side
5. Mix almond meal, coconut flour, pepper, thyme, and basil in bowl
6. Coat one piece of chicken at a time in egg and then dredge in flour/spice mixture making sure to coat the outside evenly and on all sides
7. Continue till all pieces are coated
8. Bake on baking sheet 15 minutes
9. Allow to cool for a few minutes so they are cool enough for little hands to handle
We just started a weight loss competition with friends. Both my husband and I have joined and are super competitive and could stand to lose some of those extra pounds we’ve gained over the years! The plan is a Whole Thirty for the first month. The competition goes till December so getting our bodies cleansed the first month with really help!
When we started Paleo eating it wasn’t for weight loss although both of us did lose some weight. We did it more for the health benefits. When eating right my husband is able to come off his cholesterol meds and for me it helps with an old sports injury which flares up. It’s amazing how putting the right nutrients into your body can make such a big difference! When eating strictly Paleo we have more energy, sleep better, and just overall feel better!
Today is day one! The first week is always the hardest especially since I head away on a business trip out to Boston tonight! Harder to make good decisions when you eat out for most meals. Luckily I stay at one hotel when I’m there and know what’s on the menu for dinner and know I can grab some fresh fruit cups in the AM at the coffee shop. So starting today off right is important. For me when I go strict Paleo I honastly feel horrible because my body craves those things that we consider our “10% ” which in a normal persons diet wouldn’t be considered “bad” but eliminating them is when your realize your body is truly addicted to those “bad” things. Mine is sugar. I’m not a white sugar fan but I do like my raw honey and pure maple syrup in my coffee in the AM. But there will be no coffee and no additional sweeteners so for me coming up with things to offset my sugars is often hard in the beginning . I end up with a headache and feeling fatigued but it passes quickly. One thing this time around is try to wean slowly off sugar so my breakfast is a little sweetener then normal to help get me through the initial sugar cravings.
So for day ones breakfast I came up with my Double Thick Breakfast Frappe. It’s naturally sweet with no added sugar and is thick like a milkshake you could even have this for dessert !
We recently started a weight loss competition and one of the ladies in our group posted a super fun breakfast idea that I just had to try. Breakfast Cupcakes are a good way to get your protien, veggies, and dairy (for those of you who do dairy) in the morning. They can be made ahead and just pop in the microwave for a quick and easy meal. There are so many options for what you can put in these too! Check out what I added to ours! Continue reading