Paleo Spirit

Paleo Buffalo Chicken Nuggets

Posted on January 31, 2013 by G

Today’s post is written by my husband G who is a Baltimore, Maryland native and die hard Ravens fan. He’ll introduce our new recipe for Paleo Buffalo Chicken Nuggets just in time for Sunday’s Ravens-49ers match-up. The following recipes may come in handy for Super Bowl parties if you are looking for some delicious finger food without all the junk. Take it away G!

Super-Bowl Sunday – It’s an American tradition!

Since the first Super Bowl game was played in January of 1967 between the Green Bay Packers and the Kansas City Chiefs, the game has morphed into a mega-event that can captivate an entire nation for one Sunday afternoon. If you believe the statistics, nearly 85% of all Americans will be watching this year’s game between the Baltimore Ravens and the San Francisco 49ers. Simply put, that’s incredible!

And let’s not forget the drama surrounding Super Bowl XLVII. For starters, the head coaches of each team are brothers! That’s right, brothers! John Harbaugh coaches the Ravens and his younger brother Jim coaches the 49ers. Then there’s the impending retirement of the Raven’s team leader and future Hall-of-Fame linebacker Ray Lewis, as well as the ascension of wonder-boy 49ers Quarterback Colin Kaepernick to genuine NFL superstar. All in all, it looks to be a great game as fans around the country hunker down in front of their televisions to cheer on their team.

And what Super Bowl party would be complete without good food? Unfortunately if you’re eating Paleo, the pickings are often slim…but it doesn’t have to be that way! In the spirit of great tasting, all-American bar-food that goes so well with football and the Super Bowl, we’re happy to present…

Paleo Buffalo Chicken Nuggets!

These paleo buffalo chicken nuggets are surprisingly tasty! (Our family fights over these every time Lea makes them.)

Now for the recipes…first come the chicken nuggets, then homemade blue cheese dressing, dairy-free ranch dressing and how to make a plain paleo chicken nuggets version. Continue reading →

Baked Eggs in Prosciutto-Filled Portobello Mushroom Caps

Posted on January 27, 2013 by Lea

It is COLD around here.

My friends and family in Texas tend to assume the weather in New Jersey is far harsher than it actually is. I sometimes find myself defending my adopted state insisting “the weather here is wonderful, not what you think!” And this is true…for the most part.

I love the four distinct seasons; the lingering, flower-filled Springs, the sunny Summers mild enough to allow ample, comfortable time outdoors and the crisp Autumns replete with colorful changing leaves and apple orchards brimming with produce.

But then there’s the winter.

It is not as snowy as other parts of our country – we are not covered in the white stuff for much of the season. And the average temperatures, relative to some other states, are reasonably mild. But my Texas blood has yet to completely acclimate to this cold. And this week is especially challenging. We have had temperatures in the single digits with below-zero degree wind chills. Some people love it. But I suffer through, dreaming of the days when the hyacinths and daffodils erupt through the soil giving a promise of more pleasant days to come.

But right now. It’s just cold.

Yesterday we ventured out to a local farm to stock up on meat and eggs. Their store was unheated. Sigh. Well, they did have one space-heater but it scarcely made a dent in the frigid air. The redundant meat freezers seemed almost comical. But it occurred to us the refrigerators were indispensable for keeping the eggs WARMER than the freezing room!

The grass-fed brisket, homemade pork breakfast sausage, ground venison and farm-fresh (not frozen) eggs were procured – QUICKLY – and we were on our way back to the relative warmth of our home. (Shout out to Ugg boots for improving my quality of life in the winter immeasurably!)

Now on to those eggs….

Did you know you can bake eggs in a portobello mushroom cap? Well, you can. It’s a little challenging because, depending on the shape of the cap, you might experience a mishap of an escaping egg. They can slide off the mushroom if you aren’t careful. But I have confidence we can do this thing.

Here’s how I did it.

Paleo Breakfast Porridge

Posted on January 20, 2013 by Lea

I came across this quote by Eleanor Roosevelt recently.

A lot of meaning can be drawn from this particular statement. But in the context of health, it reminded me how we often take our wellness for granted. In our youth we may treat our bodies in a way that is less than ideal because we can get away with it. Eventually, the signs of abuse and/or neglect start to take their toll. When we start eating better, exercising, taking time to pray and/or meditate we may have the best of intentions but still struggle to stick with our new resolutions. Let’s take heart that the things we are doing now to take better care of ourselves, mind, body and soul will eventually pay off. We are investing in a future of better health and wellness. We are creating works of art.

Paleo Breakfast Porridge

Two years ago our family started down the path of creating a better, more healthful future for ourselves. As part of that, we began transitioning* to a grain-free diet. This paleo breakfast porridge recipe really helped us out during that time. Most people have never considered the possibility of a grain-free “cereal” and before going paleo we had not either. Our first “paleo porridge” was in a simpler form – just bananas (or plantains), coconut milk, almond meal and flax meal. It was born out of desperation – the desperation to make something that remotely resembled oatmeal or other types of hot cereal to replace what we were losing.

Since those early days, our paleo porridge has turned into a more complex dish. We began adding spices and all different types of toppings to the porridge. We always eat it as a side dish with a source of protein like sausage or eggs. It’s great with added berries, unsweetened coconut flakes and nuts. The sweetness will vary depending on the ripeness of the bananas you are using. We don’t typically add any additional sweetener but you have the option of drizzling a little maple syrup or raw honey on the porridge before serving if you like.

This paleo breakfast porridge recipe is easy and serves anywhere from 2-4 persons.

Paleo Breakfast Porridge Recipe

Continue reading →

Slow-Cooker Beef Brisket: Easy Paleo Recipe

Posted on January 12, 2013 by Lea

Paleo Beef Brisket

This recipe for slow-cooker beef brisket was inspired by a dish served in my office cafeteria recently. After going back to work full-time a few months ago I have had to contend with the decision to eat the food there or not. The cafeteria is beautiful and has a lot of variety. Some of the dishes, like their beef brisket with peppers, are delicious. But I have taken to referring to the cafeteria as “Gluten City”. There is bread or wheat flour or soy in some form or other in just about everything. I usually opt for the salad bar but even the grilled chicken there is suspect because it has a coating on it. There are many days when I have a reaction to something eaten in the cafeteria even when it is a rather plain salad from the salad bar!

In addition to not grasping the importance of labeling foods for people with sensitivities, this particular office cafeteria has fallen victim to the notion that “fat free” or “low fat” is always optimal. Other than olive oil at the salad bar, there is not a lot of healthy fat to be found – not even nuts or yogurt with more than 0% fat content. I have recently noticed the “light cream” option with the coffee has changed to Half-and-Half. They think they are doing everyone a favor with these low-fat, high carb offerings.

Taking my lunch to work has become a new priority for me. I need things that can be cooked in advance in larger quantities and packed up for lunch the following day. This slow-cooker beef brisket recipe fits that bill. It’s really easy and can be thrown together in the morning before work.

Do you like my sign?

We found this in a store recently and it took about two seconds to realize we had to have it. I bet you could find it online if you wanted it in your kitchen. It sort of sets a tone for our family, if you know what I mean.

Creamy Spinach-Artichoke Dip (Paleo & Vegan)

Posted on January 7, 2013 by Lea

“It might choke Artie, but it ain’t gonna choke Stymie!”

The entire time I was making this dairy-free spinach-artichoke dip the above line was going through my head. I’m not sure how many of you remember “The Little Rascals” but it was a show I used to watch all the time growing up. I LOVED Stymie, Alfalfa, Darla and, of course, Spanky. In this scene, Stymie is given a fine meal to try. He doesn’t know what an artichoke is but he’s “gonna tackle it”.

Clearly, artichokes can be a bit intimidating. The good news is this recipe, while featuring artichokes, presents none of the associated confusion. We are going to stick with the artichoke hearts and make our lives easier. Whew!

My husband G and I made this spinach-artichoke dip on New Year’s Eve. We had some leftover corn chips from our traditional Christmas Eve Tortilla Soup. (Yes, I realize corn chips are not paleo. But they were gluten-free so it was a splurge.) We cut up some cucumbers and tried the dip with both. Two years ago I probably would have preferred the corn chips with the dip. But this time we found ourselves favoring the cucumbers! It was a bit surprising but I guess our tastes have really changed. Not to say I don’t enjoy corn chips now and then but they are definitely not something I crave. It was a nice confirmation of how changing the way we eat can build on itself in altering our tastes for the better if we stick with it.

The paleo spinach-artichoke dip uses my newly found favorite ingredient: cashew cream. It gives the dip that creamy taste you want without using dairy products. We have made this twice in a week. I hope you enjoy it as much as we have.

How to Make Raw Cashew Cream

Posted on January 6, 2013 by Lea

For some reason, the idea of making something called raw cashew cream makes me feel very “earthy-crunchy”. (Not that there’s anything wrong with that!) Maybe it’s because there is a certain stigma associated with the raw foods and vegan movements and raw cashew cream falls into their realm(s). It’s unfortunate, really, because there is so much innovation going on there. We may depart ways when it comes to certain foods – definitely soy products for one. But I love finding out all the different techniques other cooks use to find ways around dietary restrictions. There’s a lot of creativity, not to mention some tasty and nutritious food as well.

Cashew cream is a rich creamy base used in many dairy-free, vegan foods. Raw cashews are essential in this recipe. This is because cashews derive most of their flavor from the roasting process. Without roasting, raw cashews have no real flavor of their own which is why they are ideal to create this dairy-free cream. If you follow a paleo lifestyle then raw cashew cream is a great option for dairy-free recipes.

Making raw cashew cream is really very simple. Here’s what you do. Continue reading →

Prosciutto-Wrapped Asparagus

Posted on January 3, 2013 by Lea

Many of us started a month of Strict Paleo eating (aka Whole30) recently. This recipe for Prosciutto-Wrapped Asparagus helped our family get through day one and we hope it will find its way into one of your meals soon. One thing is clear, following a paleo way of eating is not going to mean deprivation. Just look at our breakfast. I mean, really. This is good stuff.

Before getting to the recipe I wanted to mention G’s last post. In it, my husband wrote about his fall off the “paleo wagon”. In order to enter his giveaway he asked that readers include a comment on one of their New Year’s resolutions. It’s been really interesting reading the comments and I know many of you are excited, like we are, to start with a clean slate in the New Year. Several people noted their resistance to making “resolutions” feeling this could be a set-up for failure. Instead, there are lots of people who set “goals” which is probably a better way to look at it. No matter what time of year, it’s always a good idea to strive for health and wellness.

Here are some highlights of comments we’ve seen so far:

Loss weight and/or add muscle
Complete a month of strict paleo eating (Whole30) without cheating
“Run an 8 minute mile”
“To believe in myself”
“Make our children healthier”
Be able to “keep up with” kids and grandkids
One random act of kindness once a week
and many more…

I’m really glad G posed the question because we have enjoyed reading the responses very much. So thank you to all who have participated so far. (There’s still time to enter as of this writing!)

Now for the recipe for these tasty morsels!

G’s New Year’s Paleo Resolution plus a Giveaway

Posted on December 31, 2012 by G

(G’s New Year’s Paleo Resolution Giveaway is now closed. The three winners are listed at the end of this post.)

About two years ago, my wife Lea started “eating Paleo” in an effort to alleviate some health-related issues which she believed were possibly caused by certain kinds of food, like gluten. Partly to be supportive, and partly because she does most of the shopping and all of the cooking, I went along. I mean, really…what choice did I have?

To my surprise (admittedly, I was skeptical), the new way of eating proved wildly successful for her and for myself. When combined with a regular regimen of Yoga, walking, and occasional sprinting, I shed the pounds quickly! Without much real effort and a lot of tasty meals, I was able to see a “1” followed by a “6” on my bathroom scale for the first time since I was in high school over two decades earlier.

I was very proud of myself; I looked good, and I felt great. I celebrated my discipline at being able to cut out sweets and bread, and to eat well at work as well as at home. My wife applauded my resolve. Things were going great! Until…

The fall off the “paleo wagon”

…Something happened. I don’t know when, but it happened just the same. Slowly but surely, the carbs returned – a little bread here, a slice of pizza there. And of course, there was the beer. As you may have noticed from some of my beer reviews, I love the stuff. So…bread, pizza, beer…and two years later, it’s all back, and then some.

G contemplates his fall off the paleo wagon. (At “Grounds for Sculpture” in New Jersey)

PALEO RESOLUTION

Don’t get me wrong, though. I’m not fat. I don’t think I’m even chubby…but I am overweight, and I don’t like it. So, in an attempt to regain my previously trim physique, I am willfully joining my wife on the Strictly Paleo Plan for the month of January 2013. I’m hoping to not only lose weight and get back in shape, but to re-establish those good food and exercise habits that worked so well when we first “went Paleo” back in 2010.

Wish me luck! I’ll need it…

PALEO GIVEAWAY!!!

Coconut Flour Paleo Biscuits

Posted on December 27, 2012 by Lea

Several weeks ago my husband came home from work and happened upon a loaf of bread I had made. It was my attempt at a paleo bread recipe. Later, he told me how happy he was to see bread – something we ordinarily do not have in the house. He saw the bread, got excited and immediately reached for a slice. As G tells it, he was bringing the slice to his mouth when he remembered, “Wait a minute. Lea doesn’t eat bread. This must be Paleeeeeoooo breaaaaaad…” It was too late. He had already taken a bite and his trepidation was validated.

Not good.

We have been joking about this ever since. Not to say it does not exist, but we have yet to find a good recipe for paleo sandwich bread. And, honestly, while G may disagree, I’m not that bothered. After eating grass fed beef and vegetables and healthful fats for months the allure of bread is not quite what it once was.

The recipes in the paleo bread category I do appreciate are things like scones, banana bread, muffins, biscuits and the like. These recipes always seem to turn out much better when using dense flours like almond and coconut. The following recipe for paleo biscuits is the result of severals trials and errors. My son has a nut allergy and cannot eat almond flour so we often default to coconut flour. My husband is not a big fan of the coconut flavor. In order to keep these coconut flour biscuits from having too much of a coconut flavor I opted for vegetable shortening instead of coconut oil.

Coconut Flour Paleo Biscuits Continue reading →