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Breads, Plain/Sweet and Brownies

These are my favorites to replace regular breads, both plain and sweet as well as some brownies and cake recipes.  Again I have to give credit to Elana Amsterdam over at elanaspantry.com  I could practice and fail until I find a good one, but she has pretty much nailed most of these already so why should I re-invent the wheel when she does it so well!!

Paleo Bread Recipes
Bread
RYE – https://elanaspantry.com/dark-rye-bread/
BANANA – https://elanaspantry.com/paleo-banana-bread/
PLAIN BREAD – https://elanaspantry.com/paleo-bread/
PUMPKIN BREAD – https://elanaspantry.com/paleo-pumpkin-bread/
My personal favorite is the Nutty Bread:
NUTTY BREAD – https://elanaspantry.com/nutty-bread/
CHOCOLATE ZUCCHINI – https://elanaspantry.com/paleo-chocolate-zucchini-bread/
 
HERE’s A WHOLE PAGE OF BROWNIES for your sweet tooth:
https://elanaspantry.com/?s=brownies
 
TRY THIS CAKE!!
Cake
https://elanaspantry.com/easy-black-and-white-cake/

Week of Jan 3, 2016

EAT CLEAN IN 2016 CHALLENGE!!

HAPPY NEW YEAR ALL! I hope you all enjoyed your new years celebration!! Now it’s time to make those resolutions and this year STICK with it. If you are reading this you may have made a resolution to live a bit healthier this year. That is why I have decided to challenge you to EAT CLEAN in 2016!

This week’s recipes are comprised, most if not all, from a blogger I have been following for some time now. Elana Amsterdam. She has a site that follows the PALEO diet pretty strictly. You can find more of her recipes at ElanasPantry. She happened to post an entire weeks worth of breakfast, lunch and dinner recipes that I cannot say enough good things about.

TIPS

I’ll keep them short this week since I am doing 3 meals a day for a full 7 days.

TIP#1 Remember this is not a diet!!  It is a clean eating, healthy, whole foods lifestyle.  You may experience weight loss due to the fact that your body with start to rid itself of toxins that are in processed foods.  Those toxins cause bloating and poor digestion.

TIP #2 Eating  clean, whole foods do not contain processed sugars and starchy carbs like pasta and potato that many of us are used to eating.  Stay away form those and you will most likely experience weight loss as well.

Be sure to read over the menu, and note that on Saturday I give you a couple of options.  I only includes the first option on the shopping list, if you want option 2 or 3 you will need to add those ingredients to the list yourself.

To begin this week bake a turkey breast on Saturday evening and fry up a package of beef, pork or turkey bacon and put it away to be used throughout the week in various ways.

SUNDAY

BREAKFAST  – Grain Free Pancakes(Einkorn, an ancient grain or for true, no grain use Almond Meal Flour), Turkey, beef or pork bacon and a bowl of fresh berries

LUNCH – Turkey Club, sliced from your cooked turkey breast (using a grain free organic bread) OR I suggest using two slices of tomato and lettuce leaves to replace the bun.  Slap a bit of honey mustard onto the turkey and add some of your cooked bacon.  It wouldn’t hurt to add a side salad to your lunch.

DINNER – Wasabi Salmon Patties(these are mine) or Salmon Burgers(ElanasPantry) with a side of steamed broccoli and a salad.

 

MONDAY

BREAKFAST – 2 sides grain free toast, scrambled eggs, grapefruit

LUNCH – Turkey Club, sliced from your cooked turkey breast (using a grain free organic bread) OR I suggest using two slices of tomato and lettuce leaves to replace the bun.  Slap a bit of honey mustard onto the turkey and add some of your cooked bacon.  It wouldn’t hurt to add a side salad to your lunch.

DINNER – Roasted Chicken  or pressure pot chicken, Roasted broccoli, cabbage orange salad

cabbage_orange_salad

TUESDAY

BREAKFAST – Shake with berries, fruit and milk.

LUNCH – Try a turkey roll and use some of the turkey breast covered with a bit of honey mustard, letuce leaf and roll up some avocado, cranberries and onions! Have a side of fruit with this.

DINNER – Cobb salad and chicken soup made with leftover chicken the night before, with added carrots, celery, onions, chicken meat and whatever else suits your fancy.

WEDNESDAY 

BREAKFAST – scrambled eggs, avocado and some of your cooked bacon

LUNCH – leftover chicken soup and a salad

DINNER – Picatta cod, roasted butternut squash, steamed yellow and green zucchini

WaterDRINK LOTS OF WATER EVERYDAY!!

THURSDAY

BREAKFAST – Berry and fruit shake with milk

LUNCH – Turkey club with veggie sticks

DINNER – Green chili burger with salad

FRIDAY

BREAKFAST  – Scrambled eggs and grain free toast with fruit

LUNCH – Leftover soup and salad

DINNER – Chili chicken, Cauli Rice and salad

SATURDAY

BREAKFAST – Berry and fruit shake

LUNCH – Leftovers of whatever you have

DINNER – Stuffed peppers or Option 1 Mushroom Soup(if you choose this add the ingredients to your shopping list)or Option 2 Mexican chicken and rice(if you choose to do this add the ingredients to your shopping list)

SHOPPING LIST

PRODUCE – You know I prefer organic when you can find/afford it! Remember if you are not buying processed foods, chips, sugary snacks, etc., you will not be spending as much as you usually do so you can afford to go organic.  That tip was a couple weeks ago if you missed it.

Fruits

Assorted Berries

Salad fixings, assorted lettuce, cucumbers, mushrooms, slivered almonds, cherry tomatoes, bean sprouts, remember to keep it colorful and be creative!

Broccoli

Grapefruit

Green Cabbage

1/2 Purple Cabbage

Bananas

Butternut Squash

Cauliflower

Carrots

Celery

3-4 Onions

4-5 Avocados

Red and Green Bell Peppers

Tomatoes

Yellow and Green Zucchini

Ginger

Shallots

Garlic, preferably organic (make sure your garlic has some roots hanging out the bottom, not a smooth indentation. Garlic without a bit of the extending roots does not come from the U.S. it is from China and is full of chemicals)

Cilantro

1 Orange to add to a salad, more for snacks of course

1 Lemon to get the juice for a recipes, more if you want them for other things like honey lemon tea

Veggies

SNACK IDEAS – you will need to snack in between meals, carry these healthy snacks with you when you are on the go to help prevent temptations to stop at a fast food.

Green Apples, Blueberries, Raspberries, Strawberries. Oranges Other Fruit, Veggie Sticks, Turkey Jerky, Bacon,  Nuts.

 

DELI/MEATS

Turkey, Beef or Pork bacon

1 Turkey breast

Salmon (WILD CAUGHT)

Cod (WILD CAUGHT)

3-5 lbs chicken breast or whole chicken you remove meat for cooking (whole chicken can usually be found on sale for .99 lb) it’s much cheaper than buying just the cut parts.  Plus you can use the bones to make a great bone broth for soups, stew and flavoring.

1 Whole chicken

2-3 lbs ground Turkey or Chicken

BREAD and BAKING ISLE

Grain Free Bread (these can easily be found at Whole Foods, Sprouts, Natural food stores, Central Market in Texas)

Einkorn Flour (I get mine here) I have seen it in Texas at Central Market, it is also available on AMAZON

Honey, local raw organic

Toasted Sesame Oil

Organic Cornstarch or Arrowroot Powder (I use Bob’s Red Mill, found in most grocery chains)

Ume Plum Vinegar (usually found in the Asian section, or it could be near the oils/vinegar)

Olive Oil

Cumin

Chili Powder

Wasabi Powder (may find near spices or in the Asian Foods)

DAIRY

Eggs, milk, and butter

MISC.

5 cans chopped green chilies

Chicken stock

Don’t forget you may need things like foil, garbage bags, toilet paper, napkins, other paper items

Personal items

 

 

Taco Stuffed Peppers by Tasty

Taco peppers 2

I cannot take credit for this recipe at all, so click the link and watch the video, they tell you what you need.  Later I may twist it up a bit so it is PALEO compliant. Easily you can use ground turkey or chicken instead of ground beef.  If you are watching the carbs leave out the corn, sour cream and the cheese to make it a bit better for you if you are watching your carb intake.

CLICK HERE: Taco Stuffed Peppers

Taco peppers

Einkorn Pancake & Waffle Mix

Einkorn

If you want an ancient grain containing only 14 chromosomes, this is it!!  This is a NON-GMO stone ground ancient grain that is easy on the digestion even for those who are gluten intolerant.  I suggest you give it a try.  The modern day grains are not normal, have been altered and is foreign to our digestion. Our digestion was made to easily digest the Einkorn 14 chromosomes.  You can get yours by clicking here.  The recipes for tasty pancakes, waffles and more are on the box.

Becoming a wholesale member saves you 24% on the price of the Einkorn Flour.

If you have troubles deciding, feel free to contact  me so we can discuss the benefits of your wholesale membership today! 210-241-0810  or email me at [email protected]

Pressure Pot

 

 

I just purchased my 8 QT Pressure Pot and what a deal they are having on AMAZON right now.

WHOLE CHICKEN and BONE BROTH

Yes, just got my pressure pot 12/28/2015 and my first thing to do it cook an organic free range whole chicken.  I have the chicken already amd I rubbed it with garlic powder, onion salt, lemon pepper and italian seasoning mix.  Place on rack of pressure post and ad 1 1/2 cups of water, aTablespoon of lemon juice and 3 chicken bullion cubes into the pressure pot and cook for 6 minutes per pound.  I took mine out after the pressure pot and did 10 minutes in my convection/browning oven for 10 minutes on 400 degrees to crisp and brown.  DELICIOUS i might add and fed a family of 6 with plenty left over.  I might add the bones were used to make bone broth in the pot right after we had dinner. YAY!!

I threw the bones and skin back into the pot, right into the juices from the cooked whole chicken, with the skin I peeled off and cooked for 90 minutes.  Now I have 6 pints bone broth in my freezer.

Yes, this link is an affiliate, I do stand to gain a wee bit from it if you purchase, but, thanks in advance!

Week of Dec 28, 2016

Weekly tips!

Each week I want to share a few tips with you.  I have so many and wish I could share them all now, but, patience little grasshoppers! This week I share some “tricks for the brain” and a bit about chicken thighs.

 

TIP #1  The chicken thigh…..well you either love them or hate them.  I used to hate them, but, now I love them.  They have been given a bad rap.  But, did you know they are easy on the budget and deliver a huge taste, offers flavor and versatility to your dish and they are much juicier than the white meat.  I prefer bone in chicken at all times just because the bones offer a full bodied flavor as well as much needed vitamins and nutrients.  If your family does not like the bones, then take them out before serving, but, always cook with them!  The bone in chicken is also a lot easier on your grocery budget.

TIP #2 This tip is a brain trick for those of you struggling with weight.  Did you know your brain is programmed to your usual routine? Your brain knows approximately how many bites you take when you eat your dinner.  It is also used to clearing a large plate. Try this over this weeks meals. With every other bite you take, just dip the tines of your fork into your plate, get a bit of sauce on the ends and lift to your mouth, go ahead and open wide, and place the fork in your mouth just as if you had a pile of food on it.  Close your lips and remove the fork from your mouth just as you would if there was food on it! Continue this throughout your meal with every other bite.  Your brain will count that just as if there was food in your mouth.  I CHALLENGE YOU this week to try this, trust me it is difficult to remember to only have food every other bite, but, do it!  Surprisingly you may find yourself full while still looking at a plate full of food.

This is another “brain trick”, use a smaller plate.  Measure your plates, if you are using 9 or 10 inch dinner plates go down to an 8 inch luncheon plate or even a smaller 6 inch dessert plate and fill it up, make it pretty and eye appealing.  Eating from a smaller plate, but, eating it all can also be a little tip to convincing your brain that you have had plenty to eat.  Truth be known the 6 inch plate is plenty of food for most of us.

TIP #3 Serve up your dinner onto plates and put away all remaining food into containers and away into the fridge, out of sight.  Eat one plate only, no seconds.  If the food is put away and not setting on the table people will opt not to get it out and have more, they will be happy and content to eat what is given them and now you have something for lunch the next day!! We tend to cook too much food and if the food is set onto the table we tend to look at it and want more.  Our eyes see more and our brain says eat more.  Shut off that habit!

Asian Chicken wings

ASIAN GINGER CHICKEN WINGS

Ingredients

4 lb chicken wing pcs

1/4 C honey

1 C garlic green onion teriyaki sauce – Kikkoman Brand in the Asian section of the store

3 TBSP grated fresh ginger

3 TBSP fresh lime juice

1/2 tsp lime zest

3 cloves sliced garlic

OPT: Sesame seeds, sliced green onions and red chili peppers

DIRECTIONS:

Preheat broiler with oven rack 3 inches from heat. Lightly grease rack and pan of a broiler pan . Place wings on rack in broiler pan.  Broil 14 minutes or until browned. Lightly grease a 5 Qt. slow cooker, transfer wings.

Stir together honey and next 5 ingredients in a small bowl.  Pour honey mixture over wings, cover and cook on low for 4 hours.

Garnish with sliced red peppers, sliced green onions and sprinkle with a few sesame seeds if desired.

Great side suggestions is cilantro lime brown rice or steamed carrots and broccoli or both!

 

HONEY APRICOT CHICKEN THIGHS

Honey Apricot Chicken

If you don’t like thigh meat you can use white meat.  I personally like the sweet juicy taste of the thigh meat.

Ingredients

3 lb chicken thighs

1 tsp salt

1/2 tsp pepper

2 TBSP oil divided

1 large onion cut vertically

1/4 C apricot brandy

1/4 C honey

2 TBSP Dijon mustard

1/2 C chicken stock

6 oz dried apricot halves

1 TBSP cold butter

OPT: Garnish of fresh oregano or thyme

DIRECTIONS:

Season chicken with salt and pepper.  Heat 1 TBSP oil in a large skillet over med heat until simmering.  Add half the chicken and cook until browned on both sides.  Repeat until all chicken is browned.  Transfer to 5 Qt slow cooker.  To the same skillet add the onions and cook until tender and golden brown.  Add brandy and stir occasionally to loosen particles from bottom of skillet and liquid is almost evaporated.  Add the onions to the slow cooker.  Whisk together the honey, mustard and chicken stock.  Pour over onions and chickens in the slow cooker, cover and cook on low for 4 hours or until chicken is tender, add the apricots about two hours into the cooking process.

Remove chicken pcs to a plate and pour juices from the crock pot through a strainer into a small saucepan. Bring juice to a boil over med heat; reduce and simmer until sauce is reduced to about 3/4 C.  Whisk in cold butter and serve sauce with chicken.

OPTION:  Garnish with fresh sliced green onions or a few sprigs of thyme or oregano, maybe a basil leaf or two.  Remember to make your food look pretty and it will taste even better!!

SMOKEHOUSE SLOW COOKED BRISKET

5 Qt or larger crock pot needed for this recipe

INGREDIENTS

5 lb brisket trimmed with 1/4 fat, scored

3 TBSP olive oil divided

1 tsp sea salt

1/4 cup smokehouse maple seasoning rub,  by McCormick Grill Spices

1 C chopped onion

2 cloved garlic, minced

4 chipolte peppers in adobo sauce, canned in the Hispanic foods section

18 oz BBQ sauce (here is my homemade)

12 bottle stout beer

DIRECTIONS

Rub beef with 1 TBSP olive oil, sprinkle with salt, rub with seasoning and let stand 10 minutes.  Heat remaining 2 TBSP oil in a large skillet over med heat.  Place brisket in skillet and cook 4-5 minutes on each side until browned.  Place garlic and onion in 6 Qt slow cooker.  Place brisket over onions.  Whisk together peppers, BBQ sauce and beer.  Slowly pour into slow cooker over brisket, careful not to remove rub and spices from brisket.  Cover and cook on low for 7 70 8 hours or until tender.  Remove cover and let stand in slow cooker for 20 minutes.  Remove brisket to platter and cut cross grain into thin slices.  Return slices to slow cooker and spoon juices over meat.

Brisket goes great with a hearty slaw or pickled peppers and onions, or steamed green beans and carrots.

SIZZLING SEARED WHITE FISH

Sizzling White Fish

Ingredients

1/4 cup grated Parmesan cheese  (buy an organic chunk and grate it fresh)
1 teaspoon paprika
4 (6-oz.) flounder fillets or any firm white fish – WILD CAUGHT
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter
2 tablespoons fresh lemon juice
DIRECTIONS

1. Place 1 oven rack 5 inches from heat; place a second rack in middle of oven. Combine Parmesan cheese and paprika. Season fish with salt and pepper.

2. Preheat oven to 450°. Heat butter in a broiler-safe 13- x 9-inch baking dish in oven 8 minutes or until butter is melted and beginning to brown. Place fish in hot butter, skin sides up.

3. Bake at 450° on middle oven rack 10 minutes. Carefully flip fish, and baste with pan juices. Sprinkle with lemon juice and Parmesan cheese mixture. Bake 5 more minutes or just until fish flakes with a fork. Remove from oven; increase oven temperature to broil.

4. Broil fish on oven rack 5 inches from heat 2 to 3 minutes or until bubbly and golden brown.

POACHED SALMON

Poached fish

NOTE: Food processor/chopper/blender required

Ingredients

8 garlic cloves, divided
1/2 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh mint leaves
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
1/2 bunch fresh parsley
3 lemons, sliced
6 (6-oz.) 1-inch-thick salmon fillets
Garnish with lemon slices or sprinkle with fresh chopped parsley.  Make your food look pretty and appetizing.

Directions

In a food processor/chopper or blender place 2 garlic cloves, 1/2 cup parsley leaves, 1/4 cup mint leaves, and 1/2 tsp. salt in a food processor until smooth, stopping to scrape down sides as needed. With processor running, pour oil through food chute in a slow, steady stream, processing until smooth.  Smash remaining 6 garlic cloves, using flat side of a knife.

Pour water to a depth of 2 1/2 inches into a large skillet over medium-high heat. Add smashed garlic, 1/2 bunch fresh parsley, and lemon slices; bring to a boil. Add salmon fillets; return liquid to a boil, reduce heat to low, and simmer 7 to 10 minutes or until fish flakes with a fork. Remove salmon from skillet; discard liquid in skillet. Serve salmon with garlic-parsley mixture on the side. Garnish with lemon slices.

Serve with a side of asparagus, or steamed artichokes, maybe your own favorite slaw recipe.

SHOPPING LIST FOR THIS WEEKS RECIPES

MEAT/FISH

4 lbs chicken wings

3 lbs chicken thighs

5 lb brisket

4 wild caught flounder fillets or other white fish

4-6 1 inch thick salmon fillets, wild caught

PRODUCE

Ginger

2 limes

Garlic Bulb

Green Onions

1 med red onion

1 white onion

Oregano or Thyme (fresh)

5 Lemons

Fresh flat leaf parsley

Fresh mint

Salad greens including bell peppers, cucumbers, radishes, carrots, tomatoes, mushrooms, avocado.

Side veggies like green beans, snow peas, slaw mix, broccoli, zucchini

DAIRY

Butter

6 oz fresh ORGANIC Parmesan chunk

Do you need milk or eggs this week??

MISC.

Honey

Olive oil

Dijon mustard

Chicken stock

6 oz dried halved apricots

1 can chipolte peppers in adobo sauce  in the Hispanic foods section)

SPICES

Kikkoman Garlic Green Onion Teriyaki Sauce(in the Asian section)

Sesame seeds

Red pepper flakes

Paprika

McCormick Maple season steak rub

ALCOHOL

Apricot Brandy (small cheap bottle)

12 oz stout beer

 

Homemade BBQ Sauce

1 C ketchup

1 C water

1/3 C apple cider vinegar

1/4 C firmly packed coconut palm sugar

1 TBSP onion powder

1 TBSP chili powder

2 TBSP tomato paste

1 1 /2 TBSP dark molasses

1 tsp black pepper

OPTION:Red pepper flakes

Combine all ingredients to a saucepan and bring to a boil over med heat, stirring occasionally.  Reduce heat to low; cover and cook, stirring occasionally, maybe about 25 minutes or until thickened.  Cool 10 minutes and cover and chill until ready to serve.  Can be stored in an airtight container in the refrigerator up to one week.

To spice it up and make a sweet tangy sauce add 2 tsp or more (to taste) of red pepper flakes.

Smokey Sweet Rub

1 TBSP Sea Salt

1 TBSP coconut palm sugar

2 tsp paprika

1/2 tsp garlic powder

1/2 tsp black pepper

1 tsp dry mustard

1 tsp ground cumin

1 tsp ground ginger

This can be stored in an airtight container for about a month.

 

Candied Roasted Squash

Ingredients:

3 lb Butternut Squash

1/2 C melted butter

3 TBSP coconut palm sugar

DIRECTIONS:

Preheat oven to 450 degrees and cut a small butter nut squash into 2 inch wedges: cut these wedges crosswise into 2 inch pcs.  Score a crisscross pattern across the squash about 1/4 inch deep.

Stir together the melted butter and sugar until the sugar is dissolved and brush about 1/3 of this all over the scored tops and sides of the squash.  Lightly grease a foil lined jelly roll pan.  Place squash scored side  down and bake for about 10 minutes, turn over and brush again with half of the remaining sugar mixture and bake 12 – 14 minutes or until tender.  Remove and turn oven onto broil.  Turn squash again scored tops up and brush with remaining sugar mixture .  Return pan to broiler and cook until tops are caramelized and edges slightly browned.  Salt and pepper to taste and serve warm.