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.

Banana & Chocolate Pudding & Vanilla Cookie Layered Unbelievableness

start to finish

start to finish

Did you ever make that banana-vanilla pudding/cool whip-vanilla cookie wafer layered dessert as a kid? Or mowed down on it at every potluck and picnic you ever found it at? If you don’t know what I’m talking about, this dessert is apparently a southern specialty – look here and here for examples. It’s one of those desserts that I used to anticipate and planned on making weeks in advance before a spring or summertime back yard BBQ or holiday – especially something like the 4th of July.

Since going GF several years ago, and since I’ve been transitioning into a 100% paleo lifestyle, free of as much refined sugar as I could get, I’ve been having and wanting to reinvent many of my favorite pre-GF lifestyle dishes or recipes and I try to reinvent at least one pre-GF lifestyle party food per season. This year’s 4th of July party is exactly what inspired this recipe this summer. And holy smokes did it turn out as success! It was even better a few days later when the graham layer got a little soggy from the pudding – just like the original southern recipe I’ve made in pre-GF years past!

So here’s what I did:

Banana-Vanilla pudding – I basically made a banana custard, like you’d make for a banana cream pie, with a can of full-fat coconut milk, 2 egg yolks, vanilla, coconut oil and coconut butter, 3 super-really-brown ripe banana’s (mine were pretty much black) and some cinnamon (for the exact recipe take a look at the banana pudding recipe in the book Paleo Comfort Foods. Basically, you heat the first three ingredients together over the stove-top, stirring constantly until it thickens. While you’re doing that, you’re browning/carmelizing the next 4 ingredients together on the stove-top. Then you put all of that together in a food processing device (i.e. blender or food processor); pour that a bowl and set to the side.

Chocolate-Avo pudding – this one thing, just by itself, is one of my new favorite go-to’s when I want dessert or a treat. Easiest way to do this: go here. (p.s. in Diane Sanfilippo’s Practical Paleo book, she has another similar recipe for pistachio pudding. That is next on my TO-MAKE list!)

Vanilla cookie/wafer crust – for this recipe, I had to do some searching and recipe combining. I used a whole small bag of Bob’s Redmill Almond Meal/Flour, 4 egg yolks, maybe a cup of coconut oil, 1/2 cup honey or sucanat, vanilla and some salt. I melted and everything after the egg yolks together, and then combined that with the almond meal and egg yolks. It should be similar to the consistency of a graham cracker crust if you’ve ever made one. I basically used this cookie recipe and this cookie recipe as templates and I think I doubled the batch as I used a whole small bag of Bob’s Redmill Almond Flour and modified the other ingredients to match how many cups was in that bag (I think it was just over 4 cups of almond flour).

I rolled out two layers of the crust and baked them at 325-350 for maybe 10 minutes. As soon as I smelled them in the oven and as soon as they started turning a little brown on the edges, I took them out of the oven. Since my first layer was baked in what would be my serving dishes (thinking ahead, eh?!), after the crusts had cooled a bit, I dumped all the banana pudding on that layer; ever-so-gently, picked up and laid the next crust down on top of that and then dumped all my choco-avo pudding down next. Cover, cool, eat!

the finished product

the finished product

My Piece :)

My Piece 🙂

Paleo Fried Rice!

Wow, it’s been a while! I keep making all these really amazing dishes and I only remember to take pictures of some of them. I always seem to forget on the recipes that turn out awesome or are some of my super delish go-to recipes. Well I finally caught myself on this last version of paleo fried “rice”. It is such a great base to work off of and you can change up so much of it…which is what I do based on what I have in my fridge. Here’s my base: head of cauliflower, onion, veggies that are appealing to you, bacon, egg, some form of fat, coconut aminos, toasted sesame oil, fish sauce.

Start with a a big deep dish stove top pot. I used my cast iron dutch oven. Dice up about 6 slices of bacon, throw it in the pot (already heated to about a 6/10 temp). Render the fat and add about 1/4 of chopped onion (I like to use sweet onions, but shallots or red onions work fab too), and maybe a 1/2 cup or so of whatever other veggies float your boat or are in your fridge and need to get ett. I’ve used: celery, carrots, peppers, asparagas, etc. Adding a couple dashes of salt helps get the veggie juices flowing in the pan too. Depending on your bacon, you made need to add some fat: coconut oil, more bacon fat, etc. Oh, and while all this is getting toasty in the pan. Start food processing or ricing your head of cauliflower. You’ll want about 4 cups of riced cauliflower. Once your veggies are nice and sauteed and translucent, turn your pan down a bit (4ish/10 heat) and add an egg (or two). Whisk it in the pan. When that’s all cooked, scoot all of that (bacon, veggie and egg) off to one side of the pan and add about 1/2 a tablespoon of toasted sesame oil, 1/2 a teaspoon of fish sauce and a healthy couple tablespoons of coconut aminos to the bottom of the pan. Mix that all together so that it heats up; then fold everything in the pan together. Once everything is coated, start added your riced cauliflower one cup at a time. Fold each cup of riced cauliflower into the pan so that it’s all incorporated, and do the same with the remaining riced cauliflower. Once it’s all incorporated let it cook to your liking, stirring every once in a while. Take a bite and if the cauliflower is tender enough for you, you’re done! It really shouldn’t take much more than 5-10 minutes to steam that cauliflower. You may need to add more coconut aminos or some other spices that sound good. I’ve tried a thai spice blend before and I’d imagine a chinese five-spice blend would be great too.

The beauty of the protein part of this dish, is that you can add pretty much any protein you like: left over chicken or steak (or grill/bake some while you’re putting everything else together), and prawns and shrimp are killer with this dish.

paleo fried rice
paleo fried rice