Paleo Lamb Moussaka

I used the moussaka recipe from Mediterranean Paleo Cooking to create this fulfilling, rich dish. The recipe called for eggplant, but I had a lovely bag of shiitaki mushrooms that needed to get used up. The recipe also called for parsley to go with the eggplant. Sub oregano with mushrooms. I also should mention that I used leeks instead of onions. All of these substitutions gave the dish a real earthy/hearty feel. THIS is REAL comfort food. The other good news: plenty of leftovers!

2015-03-15 10.35.45Saute/brown leeks, garlic in your fat of choice. Add ground meat (suggested lamb or beef). Add cinnamon, S&P. While that is sauteeing, mix tomato puree with water; add mixture to meat saute. Transfer to baking dish. Saute mushrooms, just until soft (or eggplant, if following actual recipe) in same pan. Add to baking dish and combine meat mixture with mushrooms. For the topping: combine equal amount of full-fat canned coconut milk (not the TJ’s type thick cream) with arrowroot powder. Over stove top, heat a whole can of coconut milk. Once bubbling, turn down stove top to med-low and whisk in coconut milk-arrowroot powder mixture (this will likely get lumpy and freak you out…I thought I ruined it at first, but sit tight!). In the same bowl I mixed the coconut milk-arrowroot powder, I whisked an egg. Turn off heat (keep pan over warm burner) and whisk in egg. This is where it will start to get really creamy and delicious looking. Make sure you S&P to taste! Pour mixture over meat mixture. Bake in oven at 350 for 3/4 of an hour. Broil for a few minutes to get top golden brown. Remove from oven and let sit at room temperature before cutting and serving.

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Sunday Leftover Frittata

Pulled pork + swiss chard + ghee + duck eggs + lemon juice???

Yes, lemon juice! I learned that you if you add about a teaspoon of acid (i.e. lemon juice or cider vinegar) to a baked egg dish, that it will prevent it from getting rubbery. Totally worked!

Sauteed leftovers

Sauteed leftovers

Ready for finishing in the oven...

Ready for finishing in the oven…

Nothing prettier than cast iron!

Nothing prettier than cast iron!

Picture perfect and delicious.

Picture perfect and delicious.

 

 

 

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Eggs 3-ways

Pastured eggs: sunny-side; a TON of spinach: sauteed; Carne breakfast sausage…

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Pastured eggs: over-easy; beef liver and onions: carmelized; sweet potatoes: pan-fried….

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Carne Shop grind: breakfast burger; avocado: fresh-made guac; pastured egg: sunny-side up. Veggies to boot…

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Eggs: sourced from Nettles Farm via Carne Butcher Shop

All meat from Carne Butcher Shop

 

 

ProFitness Northwest Nutrition Challenge Week 3 Recipe Round-up

The last week of our nutrition challenge!

First things first. Here was my weekly haul:

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Left to right: beef liver, chicken, Carne shop grind, Carne pork chops, bananas, apple, peppers, spinach, brussel sprouts, salt that is actually good for you, sparkling water, Bucha, sweet tatoes, farm fresh eggs, quinoa and brown rice for Chad.

First recipe this week: buffalo chicken casserole from PaleoLeap:

2015-01-23 21.18.02I’m pretty sure I doubled this recipe. Super delish…especially with a dollop of sour cream, if that’s part of your thing.

Next, a batch of the world’s best mayo to then make a jar of homemade balsamic vinaigrette. Excellent on….everything.

2015-01-25 18.11.12I’ve been using this vinaigrette all week. It’s especially delicious on spinach salads. With the rest of the mayo, I also made a couple batches of regular ol’ tuna fish and then I mixed some in with cocktail sauce and crab and ate that over a couple spinach salads.

Seriously. That's good mayo.

Seriously. That’s good mayo.

This week was also kind of a fridge clean out week. I had a bunch of stuff that needed to get used: sweet potatoes, brussel sprouts, onions, Carne pork sausage, mushrooms, zucchini, apple, celery. So I cut it all up, mixed it together with some egg and spices, and made a big ‘ol casserole. We’ve been grubbing on this all week…

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ProFitness Northwest Nutrition Challenge Week 2 Recipe Roundup

This week in Andrea’s kitchen….

I needed mayo for 2 out of 3 recipes this week, so I made a double batch of the world’s best mayo. I use the recipe from Melissa Joulwan’s book, WellFed. If you don’t have this book, get it. Here’s a link to her mayo recipe and instructions on her webpage, The Clothes Make the Girl. The KEY to this recipe is room-temp eggs and lemon juice. I will crack my egg and pour the lemon juice in my processor and let it sit up to 4-8 hours before I make this mayo. And it is worth it!

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The perfect batch!

Mayo, 3 ways: Chipotle, Plain, Dill/Ranch

Mayo, 3 ways: Chipotle, Plain, Dill/Ranch

The next recipe I made for killer leftovers was Bacon Chorizo Chipotle Smothered Meatloaf from PaleOMG. And OMG it was! I of course it was smoothered with the above mentioned chipotle mayo…

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Next up! Tried and true Tuna Salad. This is another recipe out of Melissa Joulwan’s book, WellFed, and of course contained plenty of the world’s best mayo…

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How do I look?

 

ProFitness Northwest Nutrition Challenge Week #1 Food Prep

Nutrition Challenge Food Prep – Week #1

A massive batch of yummy tuna salad! Made from the WellFed 2 cookbook: tuna, red onion, parsley, lemon juice, dill pickle, celery, homemade mayo, S&P, cayenne:

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I separated out about a cup of this mixture and mixed with an egg and a little bit of coconut flour, divided into 4 portions, flattened into a patty and pan-fried it in coconut oil. That would be breakfast for the couple of days and remaining heaping 3 cups of tuna salad was stashed in the fridge for easy lunches.

 

I put a 5# pork shoulder butt in the crockpot:

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Then I have a 2# bag of spinach; 2 heads of kale and a head of romaine lettuce washed and in the fridge, ready to be chopped and topped with some of this delicious protein.

I also chopped up 3 delicata squashes and a kabocha squash into bite-sized pieces and roasted in coconut oil/olive oil, S&P. These squashes are just sweet enough, and ready and easy for snacking. They do the trick when I want something sweet.