Easy “Paleo-ish” Chocolate Almond Bark

I’ll get right to it. ‘Cause nobody wants to read sentiments when there’s CHOCOLATE to be consumed.

So, go buy these ingredients, make yourself a batch, and DON’T TELL ANYONE so you can eat it all!!!

OR, be a good neighbor and share it with me 🙂

**Why “paleo-ish?”- I consider the chocolate used in this recipe to be as paleo as it gets in that it does not contain soy, wheat, or dairy, as many other chocolate chips choices do. However, it does contain evaporated cane juice which is technically sugar.Though not refined, it is still sugar. In that way, it is not paleo, and definitely not Whole30 approved. For hard-core paleo people, it’s probably sacrilege to even have paleo as part of the title, but as a gal who is comfortable functioning as “paleo-light,” (and enjoying moderate and occasional treats), I consider this a fair alternative to many of the other sugary choices out there. It’s also very easy to make. You could certainly find a way to use raw cacao and honey or something, but this is a quicker recipe. Enjoy!

Easy Paleo Chocolate Almond Bark

Ingredients:

1 10 ounce bag of Enjoy Life mini chocolate chips

1-2 cups raw almonds, whole or chopped

Wax paper

Double boiler or medium saucepan

Instructions:

1. Slowly warm the double boiler or pan. Meanwhile line a cookie sheet with wax paper.

2. Melt the entire bag of chocolate chips in the double boiler and TRY not to grab a spoon and go to town on the whole thing right then and there.

I mean, seriously…..this is ridiculous…..

3. Remove from heat

4. Stir in almonds (as few or as many as you want)

5. Use a spatula to spread the chocolate onto the wax paper. Don’t spread too thinly. I usually spread it into a rectangle-ish shape.

6. Refrigerate for 20 minutes or until hardened.

7. Break into pieces (easier said than done, I had to use the blunt end of a knife).

8. Eat your heart out!

 

** VARIATION: Add a pinch of cayenne papper to the melted chocolate!!

 

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The End…? Whole30-Day 30!

I made it!

(Admittedly with one or two small cheats–most unintentional, but one or two calculated) 🙂 Greg and I feel great and plan to do this cleanse again in the future. In the meantime, we also intend to take it easy on the filler foods, sugars, and adult beverages so that we can sustain a better overall relationship with our food to the benefit of our bodies. And so that when date night comes around, we can actually enjoy some of those things as special treats in moderation, and not feel too guilty about it !

What I’ve learned/gained from this cleanse:

• How addicted to chocolate I really am! Besides dreaming of it a lot in the first couple of weeks, and being tempted to lick up a nasty old candy bar off the pavement in the parking lot, I did pretty well. But, one of my small, yet calculated, cheats was 4 or 5 of those mini Enjoy Life chocolate chips last week (we’re talking tiny, people!). And just that taste of chocolate triggered something in my brain. For a second I found myself thinking, “MUST pour myself a bowl of these immediately and go to town!” Thankfully, I did not indulge beyond those few VERY SMALL morsels. But it did reveal to me just how wired I am, even still, to overdo it on the chocolate. This is something I will be continuing to reign in post-cleanse!

• More sustained energy throughout the day (no more bursts of energy brought on by popping a chocolate almond as a pick-me-up, then crashing into exhaustion mid-afternoon).

• A more sensitive palate. I actually taste the sweetness of fruit and it satisfies. I’ve enjoyed the taste of herbal tea without added honey, and haven’t needed as much salt to “bring out the flavor.”

• A more sensitive nose! Surprisingly, I find myself more sensitive to the smell of things as well. Although, it’s  really not that surprising when you consider how tied to your sense of taste your nose is. Any scotch lover or wine connoisseur will “nose” their beverage thoroughly before sipping in order to fully taste it. Why should the experience of eating be any different?

• A happy gut. Let’s just say, eating more fresh veggies and gut friendly foods makes things “flow” a little easier 🙂

• More knowledge about my body and how I respond to certain foods. 

Final Thoughts & Tips On Doing The Whole30

1. Avocado with everything! A perfect source of good fats and oils. Dice it and use it to round out just about any dish. We found ourselves enjoying a slice or two with our morning eggs, in soup, on salad, and any time we just needed a little somethin’ extra. 

2. Eating out is hard nearly impossible. By the time you’re done inquiring about what exactly is in the salad dressing, and what oils they used, and asking for no rice, or cheese, or beans on the side, most of the time, you’re left with something rather bland and uninteresting. We did find a couple of places in town that had accommodating options, but it was hard, and I’m sure we inadvertently cheated once or twice with things like salad dressings. But we really did try!

3. Eating IN is best. Kinda goes without saying. You know exactly what is in the food you prepare, plus you save money and get to learn and be creative!

4. Nursing mom’s on Whole30 still need sugar and starch. Around day 3 I was feeling a bit woozy and nauseous on and off. A friend, and fellow mama, who has done the cleanse several times advised that we should up the intake of approved starchy foods and make sure I got plenty of fruit. After a couple of meals taking her advice I was feeling much better! I made sure to include things like sweet potato, spaghetti squash, yams, and parsnip.

5. Eggs, eggs, and more eggs! You use a lot of eggs on Whole30 and in the paleo diet. 2 Costco sized packs of organic eggs feeding two adults and one child would only last about a week and a half, or less sometimes! They are the best breakfast option by far. I had 2 scrambled every morning, and hard-boiled them for snacks,  and cut them up in salads.

 

Recipes Of The Week

 

Tortilla Espanola

This was a BIG hit! A friend sent me the recipe, and I substituted sweet potatoes. In addition, I browned up some ground beef, seasoned it with garlic, salt, and pepper, and used it as a “topping” of sorts.

Click HERE for the original recipe!

 

Kombucha Tea

I’ve had a “home brew” kit for kombucha in my pantry since before we moved. Finally this week I started making it! It looks disgusting right now, but I love the final product, and since it is so expensive to buy individual bottles, and lately they are bottling a less effervescent version to regulate the alcohol content (what little there is), I wanted to try my hand at it!

I used THIS STARTER KIT

But there are many other ways to get started, and I am no expert on which is the best. This is my first attempt!

This website has a lot of helpful info on the benefits of kombucha tea, and how to make your own, etc. But I’ve pasted a few of the health highlights from their site

*Probiotics – healthy bacteria
*Alkalize the body – balances internal pH
*Detoxify the liver – happy liver = happy mood
*Increase metabolism – rev your internal engine
*Improve digestion – keep your system moving
*Rebuild connective tissue – helps with arthritis, gout, asthma, rheumatism
*Cancer prevention
*Alleviate constipation
*Boost energy – helps with chronic fatigue
*Reduce blood pressure
*Relieve headaches & migraines
*Reduce kidney stones
*High in antioxidants – destroy free-radicals that cause cancer
*High in polyphenols
*Improve eyesight
*Heal excema – can be applied topically to soften the skin
*Prevent artheriosclerosis
*Speed healing of ulcers – kills h.pylori on contact
*Help clear up candida & yeast infections
*Aid healthy cell regeneration
*Reduce gray hair
*Lower glucose levels – prevents spiking from eating

Slaw Stir Fry

 

There’s not much to this fast lunch or dinner option. Just tossed together the following ingredients with a bit of coconut oil, and, as you can see, enjoyed some avocado with it!

Garlic Chicken sausage from Trader Joe’s

Trader Joe’s bag of raw carrot and broccoli slaw

Cherry tomatoes

Kale

Asparagus, chopped

JUST Fruit Smoothie

 

We have a great cafe nearby that does yummy smoothies using just organic fruit and nothing else, so we indulged in a couple of those. But they are ridiculously easy to make yourself. Here’s one recipe, but you can sub any old fruit you want! (Berries are the best!)

1 Cup frozen raspberries

1/2 cup frozen mango

1 frozen banana

1/2 cup coconut water

Blend

 

 

** And here’s the snapshot that sums it all up! From an evening when we had some neighbors over and I put out my favorite chocolate almonds for everyone else to enjoy while I had to stick with this avocado. I was tempted, but prevailed!!!

I Think I Can! Week 3- Whole30 & New Recipes!

A mango has never tasted so…..mango-ey?

It’s true. Week three on the Whole30 I actually taste things differently. As cliché as it may sound, I feel as though my palate is reawakening!

Suddenly, I notice that the inside of a blackberry actually has a subtly different sweetness and flavor to it than its outer drupelets, and hubby and I both don’t need as much salt on things to bring out flavor. It’s amazing how dulled my senses were just a few weeks ago!

And now for the food highlights of the week…..

Roasting & Salting Your Own Cashews

One of the caveats of the Whole30 cleanse is that you have to avoid several kinds of oils, like canola, peanut, vegetable, etc.

Cashews are one of the “approved” nuts on the cleanse and are recommended “raw.” I prefer them roasted and salted, but every time I go to buy some, it always lists canola or some other sketchy oil added.

So, my mission this week was to figure out how to do it myself! After some trial and error, I think I may have finally nailed it!

You’ll Need:

1 LB raw cashews

1-2 TBS Olive or Coconut oil (*coconut oil gives it a kind of popcorn taste!)

Sea salt

Large bowl

A cookie sheet lined with tin foil

How to:

Preheat oven to 250.

The key is to SOAK the nuts in salt water first. Pour the nuts into a large bowl and add enough warm water to just cover them. Sprinkle about 2 TBS salt over the nuts and stir a few times. The water should be pretty salty. Let the nuts soak in the warm salt water for 15-20 minutes.

While soaking, line the cookie sheet with foil and rub a bit of oil on the foil. Drain nuts and spread out onto the lined and oiled cookie sheet. Sprinkle a bit more salt over the wet cashews and place in the oven.

Bake at 250 for 1-1.5 hours, or until slightly golden. Let cool and enjoy!

Some of the salt you sprinkled will fall off when you move the nuts to store them, but some of that saltines from soaking with remain!

 

Fun New Veggie Of The Week:

ROMANESCO!

It’s hard to miss this crazy vegetable in the store. It is neon green, spiky, and downright otherworldly! A cross between cauliflower and broccoli, romanesco (also known as green cauliflower) packs a punch of  B vitamins, as well as A, C, and K, fiber, magnesium, protein, potassium, omega 3, and even tryptophan!

I chose to simply pull apart the flowers and sauté it in ghee, sea salt, and lemon pepper, with some carrots, zucchini and yellow squash. It was a hit! My daughter enjoyed the funky texture and asked for more!

 

Maté Latte !

I enjoy my maté the traditional way, in the gourd, with the bombilla (see my earlier post!). But it’s also nice to just have a cup the lazy way with a tea bag sometimes.

This week I tried the Guayaki  brand. Since the individual bags contain only a fraction of the leaves you would use when drinking it in the gourd, the flavor is definitely not as strong (which some may prefer), but it did allow me to enjoy my tea as a “latte.”

I simply added 1 TBS of coconut milk, and for extra immunity, energy, and good fats, I threw in a teaspoon of coconut oil.

The result was a smooth, creamy, yerbalicious latte !

(Might try with a tad bit of honey when I’m off of the cleanse).

Simple Salmon

I found a lovely wild caught filet at Trader Joe’s this week and here’s how I recommend preparing it:

Drizzle a little olive oil and lemon juice over the filet. Sprinkle some sea salt and chipotle seasoning (ground garlic, cumin, cayenne, and onion). Set the oven on low broil and move the top rack as high as it goes. Broil for about 10-12 minutes or until the fat turns while on the top and inside the thickest part is still a little translucent and juicy. 

Served it up with some sweet potato and kale sautéed over medium heat (covered) with ghee, sea salt, and herbs de province. Easy peasy!

Prosciutto Egg Cups

Breakfast is so important. But eggs every morning can get a little boring. So I tried this….

Got the inspiration from a pin on pinterest, (but used prosciutto instead of ham). My finished product does not look as pretty, but they were tasty and a nice variation from scrambled eggs!

Directions:

Simply spray a little olive oil in a few cups in your muffin pan. Line the cups with prosciutto (one slice per cup should do it, but may need a piece or two extra to fill an any gaps). Crack one egg into the cup. Sprinkle with a little pepper and sea salt. Bake at 350 for 15-20 minutes or until the eggs whites are cooked. If you like them more over easy, you may want to take them out sooner. These yolks were cooked all the way through.

Speaking of Pinterest….

You may be interested in following me on Pinterest. I’ve been pinning many whole30  and paleo recipes, some of which I had tried, and many of which I have yet to try!

(**Side note** If you’re living in or new the San Diego area, you also might be interested in the Pinterest site I manage for Dining Out San Diego- The Magazine. I pin and review all the best local restaurants. It’s a helpful tool for choosing from one of the many, many amazing places to eat! We’ve also got a tumblr site, and you can follow us on Fabcebook as well!) #shamelessplug

“Am I A Believer?” Week 2-Whole30

I was overjoyed when my husband decided at the last minute to join me in doing the Whole30 cleanse! Not only is it great to have someone help hold me accountable, but I obviously care about his overall health and well being, and love seeing him take care of himself.

Moreover, it has been a great way to connect and nerd out about food and health issues. We both read It Starts With Food and since have had many conversations about it, over many tasty meals.

Initially, I think my husband was a bit wary of the whole “paleo” thing, though he may not have realized how many of the meals I was already making were “paleo.”  Still, ‘ya can’t knock it till you try it!’ So that’s just what he (we) have done! Here’s his recent testimony via a facebook (emphasis mine):

“Am I a believer now? For crying out loud, it’s only been 11 days. I can say this: I feel better, my energy is up and consistent throughout the day, and for some crazy reason I’m waking up early and actually feeling like a slept. We’ll see where this continues to go, but at this point I’m just thankful. It’s true, I’m quite excited for the day when I can return to a wee dram, or a bite of mintchip, but as I indulge in moderation I won’t soon loose the memory of better health.”

Music to my ears… 🙂

So, week two proved to be a bit easier (minus no chocolate on Valentine’s day!),  and I received such great feedback about the recipes from my last post, that I thought I would include a few more from this week:

Slow Cooker Parsnip Chicken Masala 

I discovered parsnips this week and decided to try them out in a crock pot recipe. The texture and flavor is similar to carrots. It was delicious and another great starch option for the cleanse. You could easily add just about any veggie you have on hand. Sweet potato, celery, etc. 

Ingredients:

2 large chicken breasts, uncooked

1 medium parsnip, chopped

2 cups of carrots, chopped

1/2 medium onion, chopped

1/4 cup chicken broth

1 Tsp salt

2 TBS  (or more) Garam Masala spices (or combine cardamom, cinnamon, coriander, clove, cumin and pepper )

Directions:

Combine all ingredients in the crock pot and cook for 4-6 hours. Serve with kale chips on the side!

Easy Avocado Salad

For a quick, tasty side and dose of healthy fats and omegas, toss together:

2 avocados, chopped

1/2 cup fresh cilantro

Juice of  one lime

Sweet Beet Stir Fry

We dubbed this our “Valentine lunch” since the beets stained everything pink!

Ingredients:

1 medium beet, peeled and sliced

2-3 sausages (we used Trader Joe’s garlic herb chicken sausage which is whole30 friendly)

1-2 cups of fresh kale (also used trader joe’s organic, pre-washed, and cut)

1 red or yellow bell pepper, chopped

1 TBS coconut oil or ghee

1 Tsp salt

Directions:

Warm the oil in a frying pan on medium heat. Add the beets, cover, and let cook for 4 minutes, stirring occasionally. Add the sausage and cook for 2 minutes. Add remaining ingredients and cook until veggies are tender.

Green Chile Pork Avocado Cream Enchiladas

When I was purchasing the meat for this dish, Aria overheard me asking the man for  “1.5 pounds of pork butt, please.” Then, my sweet two-year-old announced to me, and anyone in the near vicinity, “I don’t waaaanna eat the butt!” (bless.)

I used this recipe  from PaleOMG as a base, and made a few tweaks of my own (added the green chile!).

http://paleomg.com/pork-avocado-cream-enchiladas/

Ingredients:

For the tortillas

• 6 egg whites
• 3 tablespoons coconut flour
• 6 tablespoons canned coconut milk
• ¼ teaspoon baking soda

For the filling

• 1.5lbs pork rump roast
• 1 yellow onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon cayenne pepper
• salt and pepper, to taste
• 1.5 cup vegetable broth

For the avocado cream sauce

• 2 avocados, pitted and insides removed
• 1 TBS green chile power
• 1 TBS frozen green chile, chopped
• ¼ cup vegetable broth
• ¼ cup fresh cilantro, stems removed
• 3 tablespoons canned coconut milk
• ¼ teaspoon cumin
• salt and pepper, to taste
• juice of 1 lemon
• juice of 1 lime
• 8-10 olives, halved

 Directions:

-Place pork butt in the crock pot with onion and seasonings and set to cook for 6-8 hours. Shred meat apart with two forks.

-Tortillas: Whisk all your tortilla ingredients together until all the lumps are gone. Warm some oil (coconut or ghee) in a large skillet on medium heat. Pour a 4 inch in diameter circle in the center of your pan and tilt the pan around to spread the batter into a large circle. Let the tortilla cook for a minute or so, until the tortilla bubbles and the edges begin to turn up. CAREFULLY flip the tortilla to cook the other side. Place on plate to let cool. Repeat with leftover batter. You should get 5-6 tortillas from your batter.

–Cream sauce: Place all the ingredients for your avocado cream sauce into a food processor and puree until completely smooth.

-Turn on your broiler to high.

-In an 8×8 glass baking dish, lay out a tortilla, place a little bit of your shredded pork along with a little avocado cream sauce (be sure to save some to put on top of the tortillas later) then curl the sides of the tortilla around to make a mini burrito. Repeat with all of your tortillas so they are lined up side by side in your glass baking dish.

-Put your baking dish under your broiler and cook for about 6-8 minutes or until your tortillas become crispy.

-Then remove baking dish from the oven and turn broiler to low. Cover the enchiladas with the rest of your avocado cream sauce then place back in the oven for 5-7 minutes.

-Top with cilantro and olives (and for those post whole30 experiment, I will try a bit of raw milk cheddar cheese!)

Valentine Breakfast

Sweet Potato Hash & Heart Eggs Over Easy

 

For fun, I used this little heart egg shaper that Greg gave me for a stocking stuffer this Christmas, but you can just do regular over easy eggs!

Simply chop some sweet potatoes and with a TBS coconut oil in a skillet, cook the potatoes till tender. Season with salt and pepper. Another tasty variation is to add bacon bits!

In a separate skillet, fry the eggs and lay over the pile of potatoes. Mash and enjoy!

 

 

 

 

One Day At A Time: Whole30 – Week 1

“Do NOT Eat That Run-over Hershey’s Krackel

on the Ground in the Parking Lot!” 

No, that is not me reprimanding my two-year-old. That’s my inner dialogue (to the chocolate addict in me who is going through withdrawal) as I resist the urge to drop down onto all fours and go to town on that morsel!

I exaggerate.

But doing this Whole30 cleanse from sugar and, yes, chocolate, has definitely left me missing my Trader Joe’s chocolate covered almonds with sea salt and  having some (slightly irrational) fantasies about concrete crushed Krackels (which is really gross and sad when you think about it).

I have also had many dreams this past week about indulging in Chai Lattes and swimming in tubs full of pasta. I’m told these are all normal withdrawal symptoms (is there a support group for this?).

But seriously. It hasn’t been that bad.

Week one of Whol30 has been an adventure in discipline, and I’ve had a great time finding and making up some new, tasty dishes. It has gotten us back into meal planning, we are eating out a lot less (which is saving us a little money as well), and it has slowed us down in a good way. We are beginning to appreciate this clean eating, and are becoming more sensitive to what our bodies truly need.

Yes, Greg and I have both been a bit more feisty and foggier as our bodies begin to recharge and detox. There have been ups and downs in mood swings. We’ve had some headaches and felt “empty” and “hungry” as we learn to be less dependent on sugar and simple carbs.

BUT nothing worth doing is every easy. All in all, week one has proved to us how much we really need this cleanse, and we feel confident that hitting the “reset” button on our systems is a good thing!

Things I’ve learned this week:

1. Stir Frys are life savers!- With some pre-cut veggies on hand, meat, and a few spices, I made several tasty and easy whole30 meals using only one pan on the stove! See a recipe below!

2.Keep already cooked, or at least thawed, meat on hand. -The day would get away from me and I would be stuck at lunch time with nothing easy to prepare. This is where, in the past, I would so often reach for the fast, snacky, filler foods before like a quesadilla, or chips and salsa, or a box of mac n cheese (talk about putting Mommy to sleep!). Having some boiled chicken, or bacon left over from breakfast on hand was helpful.

3. Hard boiled eggs! – A great, quick protein snack for in between meals. Chop them up with some avocado, raw carrots, celery, and a pinch of sea salt and paprika for a kind of egg salad. The avocado could be mashed a bit to create a creamier texture (akin to mayonnaise). You could also add some bacon pieces (now we’re just getting crazy!).

4. Maté- Yerba Maté is a wild shrub from Argentina that makes a delicious, flavorful tea. It’s a great alternative to coffee (though coffee is not banned on Whole30). I found it helpful to enjoy some in the late morning during this first week when I got cravings for sugar (as long as I knew that it wasn’t legit hunger I was feeling, but a sugar craving). As a nursing mom, I still need lots of god fats and calories, so I would snack as needed, but maté helped curb my appetite for unhealthy snacks. Maté is a good source of calcium and antioxidants and gives you a natural boost of energy without the spike and crash that coffee or caffeinated soft drinks often result in.

Here are a few of our successful meals

from this week!

 

 

 

 

CHIPOTLE CHICKEN & PROSCIUTTO STIR FRY 

Easily thrown together from left over boiled chicken I had on hand, and some veggies.

Ingredients:

2 Boiled chicken breasts, shredded into chunky pieces

4-5 slices of Prosciutto, torn into smaller pieces

1-2 TBS Coconut oil

1 1/2 Cups torn kale leaves

2 large yellow & red bell peppers, cut into strips

1-2 cups of red cabbage, chopped

2 cloves garlic minced

1/2 a medium red onion, chopped

Chipotle Seasoning to taste – I used a local mix I bought, but you could just sprinkle to taste some or all of the following: Black pepper, sea salt, oregano, gran. onion, cumin, orange peel, cilantro, spearmint, and bay leaves.

Directions:

In a large skillet pan, heat the oil on medium. Add the onion, garlic, and kale and cook for 2 minutes. Add the prosciutto and red cabbage and cook for another 2 minutes. Add the cooked chicken, peppers, and seasoning. Cook for 2-4 minutes or until peppers are slightly soft, but not limp.

SCOTCH EGGS 

A protein-packed snack, or dinner!

Ingredients:

Hard boiled eggs

Ground turkey or beef

Seasoning (salt, pepper, paprika, garlic, whatever else you feel like throwing in!)

Spicy mustard for dipping

Directions:

Mash up ground meat with your seasoning of choice. Peel and pat dry the eggs. Wrap the meat around the eggs (I just used my fingers and stuck a bit at a time, some people roll out little pancakes of meat and roll it around the egg…whatever works for you!). Place on a baking sheet lined with tin foil and bake for 20 minutes.

Serve with mustard, or pico de gallo, and a side salad. We added a dessert of kiwi and blood oranges!

PROSCIUTTO WRAPPED

SPINACH & ARTICHOKE STUFFED CHICKEN 

The title is a mouthful, and so were these delicious morsels! Juicy and super easy to prepare. We enjoyed them with roasted sweet potatoes and yams, and kale chips on the side.

Ingredients:

1 1/2 C Spinach

1 can artichoke hearts

1/4 cup coconut milk

1 Pkg Prosciutto

8 Chicken filets, or 4 breasts sliced lengthwise into filets

Sea salt

Lemon pepper

Toothpicks

Stuffing:

Steam the spinach then combine with artichokes in a food processor. Add coconut milk gradually. Add salt and lemon pepper to taste.

Assembly:

Preheat oven to 350.

First pat the chicken filets with a paper towel to remove excess water. Then, spread about a tablespoon of the stuffing onto one side of the filet. Roll the chicken and wrap with one slice of prosciutto. Hold together with a toothpick. Repeat with remaining breasts.

Place side by side in a Pyrex glass baking dish.

Bake for 25-30 minutes or until juicy and chicken is white through when pierced.

 

SEE WEEK 2 on WHOLE 30

Paleo Comfort Food: Shepherds Pie

 

COMFORT FOOD is the word on the street during the Holiday months. Yet, all the simple carbs, sugar, and “filler” foods often leave me feeling sluggish, guilty, and run down. Too much of a “good” thing is not always a good thing!

So, I’ve been experimenting with my own versions of some of these “winter” staples.

One of my husband’s favorite comfort foods any time of year is shepherds pie, which is very nearly paleo, except for one major item: the taters!

And you CAN’T have shepherd’s pie without those creamy, delicious mashed potatoes!

I thought about trying sweet potatoes, but they are so rich and would differ quite a bit from the taste he loves, so I tried it this time with celery root boiled and mashed just like potatoes.

It was delicious! AND I felt good about eating it and serving it to the family, knowing that it was being processed by our bodies more efficiently as well as adding vitamin c, and a much needed dose of iron and calcium to the meal.

All together with the beef and veggies, you almost wouldn’t know the difference. It gave the pie a nice celery flavor, which I didn’t mind, but most importantly, I got the thumbs up from the hubbs!

Paleo Shepherds Pie With Celery Root

Ingredients:

1 pound ground beef

1 medium to large celery root, peeled and coarsely chopped

1 can of tomato sauce

1 bag of frozen organic veggies, thawed (for less prep time)

1 cup chopped onion

1 clove fresh garlic, minced

Granulated garlic

Granulated onion

Sea salt

1 tbs olive oil

2-4 TBS butter, coconut oil, or ghee

1/2 cup of milk (coconut or hemp is nice)

 
Directions:

Preheat oven to 350. Peel the celery root and chop into chunks.  Bring water to boil and add celery root pieces. Boil until a knife or fork easily slides through a test piece. While the root cooks,  heat olive oil on the stove and add the garlic and onion. Cook till onion is translucent (5 minutes). Add the beef and cook through. Add the can of tomato sauce and simmer till it cooks down a bit and thickens up (about 7 minutes). Salt and pepper to taste.

Making the mash: Strain celery root pieces and return to warm pot. Add your butter, coconut oil, or ghee and begin mashing (I use an electric hand mixer). Gradually add the milk until desired texture is reached. Add granulated garlic, onion, and sea salt to taste. (A little lemon pepper is nice too!)

Assembly: In your pyrex baking dish, first pour in the meat base, then the veggie mix, then spread your celery root mash on top.

Bake till the sides are bubbly and it is heated through (25-30 minutes).

**If you are “paleo light,” as we are, sprinkle some raw milk cheddar cheese on top also!

How To Get Kids To Take Herbs….And Enjoy Them!

At the onset of a cold or flu, you may be quick to reach for that soothing herbal tea, but getting your kids to drink it is another story. Fortunately, there are ways to make herbs fun and enjoyable for kids while they still reap the benefits. You may even find yourself getting requests for some of these herbal goodies when no ailment is to be found!

Here are just a few ways I make herbs palatable for kids:

Herbal Popsicles 

Great for teething, soar throats, swollen/cut lip or gums, etc.

1. Make a strong herbal tea.

2. Pour freshly boiled water over fresh or dried herbs and let steep for a good long time (15-20 min at least).  My go-to blend consists of chamomile, lemon balm, peppermint, and catnip (this blend helps with digestion, nausea, calming nerves, restoring electrolytes and stimulating the immune system).

3. While tea is still warm, mix in a little maple syrup or raw honey to sweeten. You can also add a splash of juice such as pomegranate, carrot, or cherry. Do not to use juice that has added sugars, preservatives, or “colors.”

4. Let the tea cool down, pour into popsicle moulds (or you can use an empty ice tray), freeze and enjoy as needed!

Have a Tea Party!

When Aria has been especially feisty or restless, or if she’s fighting off a cold, I like to make her some herbal tea. Sometimes, the best way to get her to drink it is to put it in her tea pot (which is shaped like a puppy dog), and make a special “tea time” with her. I let her drink from a real tea cup or small mug and we sometimes have a treat to go with.

I have been fortunate that Aria enjoys herbal tea without added sweeteners, but for the kids who are harder to convince, simply add some honey or maple syrup to the tea. You could also try just adding a few more peppermint leaves (which are naturally sweet) to your blend.

If you aren’t into using loose leaves, Traditional Medicinals makes great bagged teas.

Eucalyptus Herbal Steam

One of my favorite things to do in the winter is to boil 1/2 cup of dried eucalyptus leaves in water on the stove. Its antiseptic properties disinfect up to about 50 feet in any direction, so it helps to clean the air when colds are going around. For kids with respiratory issues, bad coughs, phlegm, etc., once or twice a day help  fan some of the wonderful steam toward them and encourage them to breathe deeply. It’s usually fun for them to watch the steam and boiling water too (as long as they are monitored at all times…or else you’ll be treating burns next!)

Dilute a Tincture

Tinctures are a concentrated extract of an herb. Some tinctures are made with glycerine, but most are made with alcohol which make it rather unpleasant to take, and must be diluted for kids.

A few drops of echinacea tincture in a small glass of juice, diluted with some water, is a great way to guard against colds and flus in winter.

When a cough or congestion is present, horehound is wonderful, but it is very bitter. A shot of juice with 10 or so drops of the tincture is will help expectorate.

**You can also add some tincture to already sweetened tea.

Make a Lavender “Buddy”

Lavender is a powerful herb in bringing relaxation and restoration to nerves. Children are very responsive to this herb. You can always put a drop of the essential on their shirt or favorite stuffed animal, but another fun option is to make a special lavender “buddy.”

It can be as simple as an odd sock, or you can bust out the sewing machine. Either way, fill the “buddy” with dried lavender flowers and let the relaxation begin! Encourage them to hug their buddy when a they’ve had a tumble, or while you may be attending to a boo-boo.

Warm Lavender “Buddy”

A variation on the above: make a mixture of rice and lavender leaves. The buddy can then be warmed up in a microwave to help sore limbs and muscles, or to keep warm during fever chills, while getting the lovely effects of the lavender as well.

So, when the dog bites, and the bee stings,

don’t forget to try a few of these herbalicious things!!

Watermelon Smoothie to Beat the Heat

I’m nearing 41 weeks pregnant ….and it’s hot.

Southern California apparently does not believe in air conditioning, so I have learned to cool down from the inside out with watermelon!

Watermelon has always been a favorite summer fruit, and one that I seem to consume in major quantitates while pregnant. Turns out it is also VERY good for me. I was surprised to find an awesome website dedicated solely to this lovely fruit. Watermelon contains B6, which is a great vitamin for pregnancy, as well as potassium, vitamin C (great for helping iron absorption
), and vitamin A. Since it’s 92% water, it’s a great way to stay hydrated. In other words, it’s a wonderful fruit to keep munching on (or drinking) through labor as well!

You can read  much more about watermelon’s nutrient properties on the website’s health and nutrition page.

Here’s my simple recipe for a refreshing smoothie to cool down in these last, lingering, hot days and stay hydrated for birth!

Watermelon Smoothie 

1 cup of frozen watermelon pieces (or you can use fresh watermelon and just add a few ice cubes to make it a smoothie)

1/2 cup of coconut water

2-3 TBS lime juice

Blend and enjoy!

*Try it with a few springs of chopped fresh mint leaves for a twist!

 

 

Cough it up!!

When we get a cough, they are just annoying, and sometimes painful, but we do get them for a reason—usually to bring out all the yucky stuff doesn’t belong. Piggybacking on my last post about making horehound cough syrup, this article from one of my favorite herb blogs was super helpful in giving me a better perspective on the purpose for coughs. Certain herbs are helpful in expectorating the mucous that forms, and John, The Herb Mentor, brings us a wonderful recipe from a well respected herbalist on how to make our own cough drops this winter.

Blessings!

Paleo Banana Bread Muffins

I’ve been dabbling in a bit of “Paleo” cooking lately. I like the general idea of eating less “filler” foods that slow you down and give you that foggy brain feeling. Being a mom, I already get that about 10 times a day without the help of heavy foods, so I’m interested in this theory of eating more plants, veggies, and meats without the fluff…although I don’t think we will do it exclusively (don’t ask us to give up Italian food and cheese!!).

My second attempt at paleo banana bread was much more successful than the first, and I think the secret is in using BOTH almond meal AND coconut flour. From the reviews I read, it seems that breads with just the coconut flour turned out too dry, and the recipe I used with just almond meal was a bit too mushy and mealy. This time I added a little coconut flour to the mix and it really helped give it more of that traditional bread texture while keeping it moist. This is a straight up, simple recipe. You could go crazy and add nuts, chocolate chips, dried fruit, or get really healthy and splash a teaspoon or two of flaxseeds and chia seeds….get creative!

You’ll need:

• Almond Meal (1 cup)
• Coconut Flour (1 heaping tablespoon)
• Baking Soda (1/2 tsp)
• Baking Powder (1/2 tsp)
• Bananas (3 small-medium, ripe, mashed)
• Maple Syrup (1 tsp)
• Cinnamon (2 tsp)
• Pinch of nutmeg
• Eggs (2)
• Vanilla Extract (1/2 tsp)

Mix the wet ingredients and dry ingredients separately, then combine. Pour into muffin cups and bake at 375 for 10-12 minutes or until knife is clean and tops are golden. Enjoy them warm with butter!!