Uova in Purgatorio

2015-10-29 07.43.50 Eggs in purgatory is a fun and different breakfast from Nom Nom Paleo, and really tasty, too! Plus there’s just something sort of fun about eating something baked in a ramekin! Joe makes a fantastic Marinara sauce, and we had a little leftover from the weekend so I used it for this dish.  If you don’t want to make your own sauce, Rao’s makes a pretty good one that’s paleo compliant.

The recipe is in her book, but you can get it HERE, too.

Orange Sriracha Chicken

2015-11-05 18.47.23 Nom Nom Paleo does it again! You have to make this.  Plain and simple.  It is easy to make and absolutely delicious!  I didn’t have any sriracha on hand so I used some of my favorite hot sauce instead and added a little bit of crushed red pepper, but other than that I followed her recipe directly.  The sauce came out with a great orange flavor but not overly sweet, and the meat was fall off the bone tender.  This is getting added to the regular rotation!

Get the recipe HERE.

Fat Chance!!! (Macronutrients Part 2)

fat chance

If you look around the aisles of your grocery store you’ll most likely see lots of brightly colored packaging with large letters yelling at you that what is contained inside is FAT-FREE!!!  Sounds good, right?  Not necessarily.

Just like carbohydrates, there are a lot of different sources of dietary fat.  There are also a lot of misconceptions about what are “good” vs. “bad” fats, and what should be included or avoided in our diets.  I said this in my entry about carbohydrates and I’ll say it here, too.  It would be very difficult to avoid dietary fat, and you wouldn’t want to, either.  Fat should be enjoyed equally with it’s Macronutrient friends, Carbohydrates and Protein.

Continue reading “Fat Chance!!! (Macronutrients Part 2)”

Steak from the Green Egg

2015-10-22 18.55.25 I do a majority of the cooking these days, but my husband is a fantastic cook, and his favorite toy is the Green Egg. I roasted some sweet potatoes in the oven (cube the potatoes, toss in salt, pepper, EVO, and a dash of cinnamon, then roast on a cookie sheet for 30 minutes, tossing half way through), and he grilled a grass fed rib-eye, bringing the internal temperature to 125. The steak will continue to cook even after you take it off the grill, and will come up to about 130-135 which is the perfect medium-rare.  While the steak was resting, he threw some asparagus spears on the grill, also tossed in salt, pepper, and EVO. There you have it.  The perfect paleo cook out meal!

Thai Chicken Curry

2015-04-15 18.36.48 This is a recipe from Cook Like a Cavewoman combined with a little bit of my own magic sense of creativity.  She does her dish with sweet potatoes and green beans, but I change this dish up each time I make it. Instead of chicken, I’ve served the veggies in curry sauce over a piece of baked Chilean Sea Bass (pictured).  Last night I made it with the chicken, but used red peppers and asparagus tips.  If you’re going vegetarian, skip the animal protein all together and use your own combination of favorite veggies. If you’re not avoiding grains, serve this dish over brown rice instead of the cauliflower risotto.

Get the original recipe HERE.

Pistachio Crusted Salmon

2015-08-04 18.36.16 Salmon is one of our favorite fish so I have to come up with a lot of different ways to cook it.  This one was on the Nom Nom Paleo website, but she credits a friend who wrote and published “The Slim Palate Paleo Cookbook” at the ripe old age of 18.

Get the recipe HERE.

I served this with Joe’s favorite side, Roasted Brussels Sprouts and Bacon.

Walk The Line

healthy-calendar-image

No matter how ingrained a habit becomes there is always going to be temptation.  There are always going to be times when eating healthy and exercising aren’t convenient. Forget keeping things going, sometimes there is never even a good time to START. Trust me, I know all the excuses.  We can’t start this week because it’s so-and-so’s birthday and you know there will be cake and champagne.  We can’t start this week because we have house guests and we will want to eat out instead of cooking in. Then there are the holidays.  Halloween candy, Thanksgiving dinner, Christmas parties, and then before you know it you’re making another set of empty New Year’s resolutions that everyone maybe keeps for the month of January.

Continue reading “Walk The Line”

Magic Chicken

2015-09-21 12.14.23 This is an absolute staple in our house. It has become a dish that helps us plan ahead and helps us feel prepared.  We cook up a batch, throw it in the fridge, and it makes great lunches throughout the week.  I started with this recipe for Nom Nom Paleo’s Magic Wings, but we changed it up and now use boneless organic chicken thighs instead.  We also tweaked the recipe for the Magic Mushroom Powder a bit.  We love the taste of the mushroom and spice mixture so much that we doubled the amount called for in the recipe, but made it without the salt.  This way we can salt the chicken separately and add as much of the umami insanity as we want without over salting the dish.

Pictured above, I had the Magic Chicken with Brussels Sprout leaves that I had leftover from my Brussels Sprouts with Bacon dish.  I sauteed them in a little garlic, salt, and macadamia nut oil.  

Get the recipes HERE.

Italian Pork Sausage Patties

2015-10-16 07.25.11 I know I say this all the time, but this really is the easiest meal in the world to make.  I got a half a pound of organic ground pork at my local butcher, mixed in some Italian seasoning, salt, and pepper, and made 4 patties.  I cooked them in a non-stick pan on medium-high heat for about 5 minutes a side.

NOTE: This is where you will want to make sure you have a kitchen thermometer.  Be sure the patties are cooked through to 165 degrees before you eat them.  

You can serve these with anything you want, but I hard boiled a couple of eggs, sliced up some avocado, and topped it all with some salt and pepper.  All together it took less than 20 minutes to make, and it was delicious!