Well, I've become one of those people that makes their own condiments. As a recovering Heinz snob/ketchup whore, this is a HUGE step for me. This is the recipe that I've played with for awhile and I find that it tastes pretty close to Heinz ketchup (minus the nasty corn syrup and the questionable "natural flavours")! Let me know what you think!
12oz tomato paste (I think the Kirkland organic - it's two small cans worth)
1 cup white vinegar
1 cup honey
1/4 cup water
2 teaspoons sea salt
3/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon allspice
1. Combine all ingredients in a large sauce pan.
2. Heat over medium-high heat until boiling.
3. Reduce heat and simmer until ketchup reaches desired consistency (approximately 15-20 minutes).
4. Pour into mason jar (1L) and allow to cool.
I'm such a slacker!! Sorry folks, hubby came home from sims in the states so we've been chilling out with him for the past few days. Don't worry, I didn't forget about you. I do have a few recipes that will be making their way onto the blog in the next day or two! For today, let's talk about gorgeous, gelatinous, bone broth.
If you are new to paleo, you are probably wondering why the heck I'm worshiping jellied meat juice. If you've been sailing the paleo ship for sometime, your lips are smacking right along with mine. Long story, short....bone broth is amazing!
Not only does it taste delicious, but bone broth is a nutritional knock out!
First of all, it contains collagen, which has a protective and soothing effect on the lining of the digestive tract. Collagen is also known for reducing wrinkles and banishing cellulite. It's actually the breakdown of collagen, that gives your stock that gelatinous jiggle.
Second, bone broth is rich is the amino acids, glycine and proline. These amino acids are incredibly important in a strong immune system, repairing muscle tissues, and healing the intestinal lining.
Third, bone broth naturally contains glucosamine and chondroitin! If you've taken a stroll around the supplements department, you know that these crazy expensive compounds are used to reduce inflammation and support healthy joints.
And last, but not least, bone broth is a source of calcium, phosphorus, magnesium, potassium, and other trace minerals. AND... in they're in a form that easily absorbed by your body. AND...it's delicious and super comforting!
It's. Just. Awesome.
I use it in recipes, drink some in the morning, and it is my go-to treatment for soothing an upset tummy!
Ok..enough gushing.. let's get started!
~ 4lbs beef bones (grass-fed) - can also use chicken carcasses (include pieces like the wings, legs, neck and feet!!)
2 carrots, cut into chunks
2 shallots, halved
5 cloves garlic, peeled
2 stalks celery,including leaves, chopped roughly
4 bay leaves
15 whole peppercorns
2 tablespoons raw apple cider vinegar
2 litres (quarts) water
1. Combine everything in the crock pot. Set on low and forget about it for 24 hours.
2. Strain the broth through a mesh strainer lined with cheesecloth.
3. Pour into quart size mason jars, and allow to cool.
4. Refrigerate or freeze.
Well folks, I have a ton of avocados that are going ripe... at the same time. Avocados are a fantastic way to get that creamy texture that you want out of a good pudding or ice cream. Every dessert product I've made with them has turned out delicious and decadent! I'm also ridiculously pumped about the popsicle mold I bought. And, let's be honest, who doesn't love fudgesicles??
These babies are dairy-free and pretty amazing! Huge bonus, if you cut the coconut milk down to 3/4 cup, it makes a wicked pudding! Frankly, I'm interested in cutting the coconut milk back to 1/2 cup and using it as a dip for fresh strawberries. (OMG! Best brainwave ever!)
1 avocado, ripe
1 cup coconut milk, (top portion of the can)
2 tablespoons unsweetened cocoa powder
1/3 cup maple syrup (amber is amazing for this!)
1 tablespoon vanilla
Pinch of sea salt
1. Pile it all into the blender and forget about it for a couple minutes!
2. Pour into popsicle molds and freeze until firm!
Easy peasy lemon squeezy! Enjoy folks!!
I've been on a warm spices kick lately. Today, we are taking a Paleo culinary trip to Morocco. The cauliflower acts as our rice alternative and the subtle sweetness from the mango and raisins compliment the spices beautifully. So yummy!
1 lb ground pork
1/2 onion, diced
2 garlic cloves, minced
1/2 head of cauliflower, grated or chopped finely (rice texture)
1 mango, diced (If apricots are in season, they would make a great substitute!)
1/3 cup raisins
1 tablespoon curry powder
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon paprika
1 cup bone broth
1/3 cup flat leaf parsley, chopped
1/3 cashews, chopped (I didn't add these in mine because of my nut allergy but after talking with my mom, she recommended cashews for the Moroccan-style!)
1. On medium heat, crumble ground pork and cook until no longer pink.
2. Add in onions and garlic, and saute until the onions are translucent.
3. Add in all dried spices and warm through to release their oils.
4. Stir in cauliflower and raisins and mix thoroughly.
5. Add in bone broth and cook over medium until liquid is dissolved and cauliflower is cooked through.
6. When all the liquid is evaporated, season with salt and pepper to taste.
7. Remove from heat and stir in cashews, mangoes, and fresh parsley.
I am OBSESSED with plantains. That is even slightly understated. They are fantastic for so many reasons including, being a decent source of fibre, niacin, potassium, and vitamins A & C. They make an excellent replacement for white potatoes and also work fantastic in baking. Plantains are also low on the glycemic index, which means that they won't create a crazy spike in blood glucose (Yay for stable blood sugar!). All that, and they taste friggin amazing and they are as Paleo as it gets. Oh hells yes! Okay, let's get into this!
Tostones may be the easier, and most delicious, thing to make! Believe me, they will be present at every friggin dinner party from now on! They only require three ingredients!
Green Plantains (think 1 plantain for every two people if serving as a side dish)
Oil (use a high temp oil for this, I used avocado oil)
1. Peel your plantains. It's easiest to cut off the ends and then carefully slice down the peel of the plantain. You can grab onto the peel from this slit and tear that sucker off!
2. Cut the plantain into 1" pieces.
3. Heat oil, over medium heat, in a cast iron skillet.
4. Add in plantains and cook until slightly golden and soft (low-medium heat).
5. Remove from pan and place on paper towel-lined plate to drain off excess oil.
6. Allow to cool for 10(ish) minutes, until cool enough to handle.
7. Using a flat-bottomed glass, smash each piece of plantain until it's pretty flat.
8. Add more oil to the skillet, if needed, and heat over medium heat.
9. Place flattened plantains in skillet and cook until golden brown.
10. Once again, place on paper towel and sprinkle with sea salt to season.
11. Use a chips, slider buns, whatever toots your horn!
1 lb ground chicken
1 tablespoon homemade taco seasoning
1/2 onion, finely diced
1/2 red pepper, finely diced
1/4 cup paleo ketchup
1 teaspoon mustard
1/2 cup bone broth
1. Brown ground chicken over medium heat (add oil if necessary!)
2. Add onion and pepper and saute until onions are translucent.
3. Stir in taco seasoning, ketchup, mustard, and bone broth.
4. Simmer over low until liquid is evaporated.
5. Serve with avocado, fresh lime juice, and munch it down with the delicious tostones!!
This whole recipe serves two people! Feel free to double or triple to feed your brood!
Ok... I've been on a bit of a blogging hiatus. Things are a bit of a gongshow around our house right now. We are in the midst of doing renovations, de-cluttering, and general spring clean up. Hubby also left on Monday for work, and I've been working more than normal the past few weeks. Excuses aside, I've missed writing my recipes!
I realized that I've mentioned homemade taco seasoning in a couple of my recipes, but I have yet to provide the recipe that I use. This is full of warm spices, and gives a well-rounded flavour, minus all the MSG, sugar, and preservative crap.
1/2 cup chili powder
1/4 cup cumin
1 1/2 tablespoons sea salt
1 1/2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1 1/2 tablespoons black pepper
1 tablespoon oregano
1/2 teaspoon cayenne
1 teaspoon cinnamon
1 tablespoon unsweetened cocoa powder
1. Mix all the spices together and transfer to a mason jar.
2. You're done... have a glass of wine cause you're awesome!
To make normal taco meat I, generally, use 3-4 tablespoons. We like a lot of spice, so start out with 1-2 tablespoons and work up from there! Enjoy!
Oh. My. Blog. peeps. These are ridiculously good!!! Like, stomp your foot, slap the counter top, kind of good.
I did a really stupid thing yesterday. I went out to Walmart (ugh) to grab some wedding photos I had developed, as well as grab some more green plantains. Well, I went out before I had dinner. Hangry shopping is not recommended! I ended up buying a FULL case of mangoes. Pictures, picture frame, and a FULL friggin case of mangoes. That's it. The teenage checkout girl looked at me like I was a moron and I was so hangry that I just shot back the "you're a turd, ring through my damn case of mangoes" look.
Anywho, it could have been worse! Pre-paleo, Lord only knows what would have made it's way into our house during a hangry shopping trip. To be honest, hubby still has hangry shopping trips that involve running out to Macs at 10pm to buy chips and dip. He'll inhale the bag and then feel like a pile of garbage for the two days. Does. not. learn. C'est la vie lol. Okay, I'm way off topic. Popsicles. Mango popsicles!
So, this morning I was staring at this stupid case of mangoes not sure what the heck I'm supposed to do with them. Frankly, I avoided them most of the day in the attempt to will them away. Sadly, well now gladly, they remained. I did my shopping this afternoon and something compelled me to purchase a $2.00 popsicle mold. Thus, mango popsicles were born.
They are sweet and fruity from the perfectly ripe mango! They are also creamy and have a wonderful mouth feel from the avocado and coconut milk. To be honest, if you didn't want to freeze this mixture, it would make an amazing mango pudding! Well, let's get this going!
3 mangoes, peeled and diced
1 avocado, peeled and diced
1/2 cup coconut milk (it's extra creamy if you just take the top thick portion of the coconut milk)
2-4 tablespoons of amber maple syrup (depends on the fruit and how sweet you are used to. I did the 4 but would cut back to two on my next batch. The amber maple syrup gives it an amazing flavour!)
1 tablespoon vanilla
1. Combine all ingredients in the blender.
2. Pour into molds and freeze until solid.
3. To remove from mold, dip mold into hot water and carefully remove the popsicle.
This recipe made exactly enough to fill the cheap mold I purchased. It has seven (really?? seven?) compartments. If you have extra, feel free to eat it with a spoon, or your fingers, or just pour it directly into your mouth. I won't judge.
First of all, these are A-MA-ZING! Since I did the previous pork & apple breakfast sausage recipe, I've been on a fruit/meat combination kick that is consuming my breakfast life. The first recipe I did was great but I wanted something that was a bit more portable and less "sausagey". I wanted something that would immediately scream "BREAKFAST" to people. What does that more than a muffin?? These are tender, sweet, savory, and everything I wanted out of this recipe! This recipe makes 10 muffins, and they freeze beautifully!
Breakfast Sausage Muffins
1 lb ground pork
3 tablespoons of coconut flour
1/2 teaspoon baking soda
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary, chopped fine
1/4 teaspoon fennel seed, chopped fine
1 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh blueberries
1. Preheat oven to 350 degrees.
2. Combine all ingredients, except blueberries, in a mixer and mix thoroughly. Actually I put mine in my Kitchen Aid and walked away for a couple minutes. I wanted the meat to be broken down a bit more so it would have a softer texture.
3. Remove from mixture and gently fold in blueberries.
4. Scoop equal amounts (approximately 1/4-1/3 cup) into a lined muffin tin (I recommend silicone ones!). I used my ice cream scoop and it was perfect!!
5. Pop these babies in the oven and bake for 20-25 minutes. The internal temperature should hit 160 degrees F for ground pork.
6. Remove from oven and let cool for 10 minutes (those little blueberries are molten right now.. do not want blueberry burns!!!). Enjoy!
Spring weather continues!!! Hence, the summery flavours coming out of my kitchen. Tonight I wanted something light and tasty and figured fish was a good place to start. An even better place to start....FISH TACOS!!
P.S. Isn't that the cutest chalkboard??? Found it at Michael's and is now our message board in the kitchen! Loving it! Anywho, back to the fish tacos. I used my homemade taco seasoning for this, as well as the plantain tortilla recipe (found here).
4 Mahi Mahi fillets
2 tablespoons taco seasoning
2 tablespoons coconut flour
Paleo fat of choice, for frying
1 cup shredded cabbage
1/2 avocado, diced
1 small tomato, diced
1/4 small red onion, diced
Salsa, homemade is best
1. Mix taco seasoning and coconut flour together in a shallow dish.
2. Coat each fillet in the seasoning.
3. Melt coconut oil, over medium heat, and place fillets in pan (cast iron is best).
4. Cook fillets over medium-low heat until the flesh flakes easily.
5. Remove fillets from pan and allow to cool slightly.
6. Break fillets in chunks and place in plantain tortilla.
7. Top with shredded cabbage, avocado, red onion, tomatoes, and salsa.
8. Squeeze fresh lime juice on and ENJOY!!
Well... it finally feels like summer may show it's face. I cannot believe how terrible our weather has been this year!! That's why I wasn't wasting the sunshine and was determine to have a fresh, summery supper tonight. Hubby has been itching to BBQ more and yesterday we received an entire bag of fresh, pastured pork (FOR FREE!!!) from the best neighbors ever... the butt chops had me at "hello". So here we go!
Jamaican Pork Chops
4 pork butt chops
1 tablespoon coriander
1 tablespoon cumin
1/2 tablespoon sucanat
1 teaspoon ginger
1/2 teaspoon garlic powder
1/4 teaspoon cinnamon
1 teaspoon sea salt
1/2 teaspoon allspice
1/4 teaspoon paprika
1. Combine all spices in a mason jar and shake until thoroughly combined.
2. Sprinkle both sides of each chop with the dry rub.
3. RUB RUB RUB! Get those flavours into that chop!
4. Preheat BBQ to medium and when hot, BBQ until cooked to your liking. We like ours mostly white, but still juicy!
1/2 pineapple, diced
1 small tomato, diced
1/4 red pepper, diced
1/8 red onion, diced
1/2 garlic clove, pureed
1/2 jalapeno. diced
1/4 cup cilantro, chopped
Juice of 1 lime
1. Combine all ingredients together in a non-reactive bowl.
2. Season to taste with salt and pepper
3. Serve over pork/fish/chicken/eat with a spoon.
1/4 green cabbage, finely shredded
1 apple, diced
1/8 red onion, diced
1 stalk celery, diced
1/3 cup Paleo mayo (recipe will be posted soon!)
1 tablespoon apple cider vinegar (or white vinegar)
1 teaspoon yellow mustard
1 tablespoon maple syrup
1. Combine all the veggies in a bowl and set aside.
2. Combine mayo, vinegar, mustard, and maple syrup in a jar and shake vigorously.
3. Pour dressing over the veggies and place in refrigerator for at least 30 minutes.
4. Before serving, season with salt and pepper to taste.