Pork with Blueberry Sauce

I have no idea why I haven't posted this yet. I have made this numerous times and this is the dish we cooked for Adam's mother and grandmother while we were in Dallas over Christmas break. The blueberry sauce makes this the perfect summer meal, especially when the blueberries are on sale! Next time I make this, I may switch the fruit up - I'm thinking blackberries or cherries! I have typically made this with Pork tenderloin but switched it up this time and used boneless butterflied pork.

Blueberry Sauce

Ingredients:

• 3 boneless, butterflied, pork chops
• Mrs. Dash grilled chicken spice rub
• salt and pepper to taste
• 1/2 Tbsp EVOO
• 1 small onion, diced
• 1 1/2 cups fresh blueberries (if using frozen, thaw first)
• 1/4 cup apple cider vinegar
• 2 tsp honey

Instructions:

1. Preheat oven to 400 degrees
2. Season both sides of pork with spice rub, salt and pepper
3. Put pork in baking dish and bake for 25 minutes, or until done
4. While the pork is baking, heat EVOO in saucepan over medium heat. Add onions and let them cook for about 5 minutes
5. Add blueberries, apple cider vinegar, and honey. Allow to cook until sauce has thickened
6. Once everything is done, plate the pork chop and pour the blueberry sauce over it!

I served this with Cumin Roasted Carrots and a salad with pears, walnuts, and dried cherries.

Cumin Roasted Carrots

This side dish of carrots is my new favorite! Once the carrots are roasted, they have a nice crisp to them and the combination of flavors is perfect, IMO. The first time I made these I merely sprinkled the spices on top of the carrots, and while the flavor was good, the spices just sat on top and was a little "chalky". This time, I mixed the spices with melted coconut oil and poured the spices over the carrots - whoa. The spices blended in with the carrots and it wasn't like you took a bite of carrot, and then sprinkled cumin in your mouth :) MUCH better.

Ingredients:

• 1 lb carrots, peeled and halved lengthwise
• 1 Tbsp cumin
• 1/2 Tbsp cinnamon
• 1 tsp salt
• 1 tsp black pepper
• 2 Tbsp coconut oil

Instructions:

1. Preheat oven to 400 degrees
2. Spread peeled and halved carrots on parchment lined baking sheet
3. Mix spices in microwave safe bowl. Add coconut oil
4. Microwave coconut oil/spices for approx 45 seconds, or until coconut oil is melted
5. Stir spiced coconut oil well, then drizzle on top carrots
6. Bake carrots for 25 minutes

Kale and Bacon

Can you guess from the title of this post, what this dish consists of????? That's right, Kale and Bacon. That's it. We all know that Kale has some amazing health benefits and as I posted earlier, I am trying to incorporate more green into my diet. I had a bunch of kale but wasn't sure how to prepare it. I am still a little intimidated by kale for some odd reason. My coach at ITF doesn't understand it. He cooks with kale all the time. So...I ask you another question, what food makes everything, and I mean everything better??? BACON! Kale + Bacon = genius.

Ingredients:

• 1 pkg bacon
• A few stems of kale. I think I had like 5 stems-ish
• 1/2 cup water
• sprinkle of sea salt

Instructions:

1. Chop bacon. In a large stock pot, add bacon cook until crispy.*
2. Chop kale, then add to stock pot with 1/2 cup water
3. Cover and cook for approx 30 minutes
4. Sprinkle with sea salt, if you so desire

* As you can see from my picture, I didn't let my bacon get crispy enough. #fail Don't do yourself a disservice by skimping on step 1.

Paleo Chicken Alfredo

This is a recipe that I modified from Robb Wolf. If you are not sure who he is, check out his website and blog and robbwolf.com and be prepared to learn a lot about Paleo! He is one of the biggest guys in the Paleo world. This recipe called for Kelp Noodles and I had never cooked with them before. I wasn't even sure where to look for them in the grocery store so I asked and the man pointed me to the cold section where they have tofu (yuck) and egg roll wrappers. A lot of people use spaghetti squash in place of noodles and this recipe would work just as good using the squash. I personally liked the Kelp Noodles better than spaghetti squash!! I served this with purple mashed potatoes!

Ingredients:

• 2 tsp EVOO
• 4 cloves garlic, chopped
• 1 lb chicken
• 1 (12oz) package of kelp noodles
• 2 tsp tarragon
• 1 cup cashews
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp ground mustard
• 1/4 tsp sea salt
• 1/4 tsp pepper
• 1/4 tsp paprika
• 3-6 Tbsp coconut milk

Instructions:

1. Add EVOO to a large skillet and over medium heat, saute garlic for 3-4 minutes. 
2. Chop chicken into 1 inch cubes and add to skillet. Cook until browned on all sides
3. Rinse and chop kelp noodles. Add them to the skillet along with the tarragon. Cover and cook on low for 30 minutes. 
4. Add the cashews, onion powder, garlic powder, ground mustard, salt, pepper, and paprika to a blender. Blend into a powder then add the coconut a Tbsp at a time - blending into a thick sauce. Add as much or as little coconut milk to reach the desired consistency.
5. Add the sauce to the skillet, then mix well. Cover and continue to cook for 10 minutes.

Chilled Cucumber Soup

A couple Sunday's ago, Adam and I went to one of our favorite restaurants for brunch with another couple. This Sunday in particular they had a Chilled Cucumber Soup as one of the specials and I really, really, wanted to order it; However, I refrained as I knew it did not have 'clean' ingredients. Since I couldn't get it there, I mentally made a note to try and create my own version. Now, I have never had Chilled Cucumber Soup and I have no idea what is supposed to go in it - but I threw some things together in my blender and it turned out awesome! While this soup is delicious fresh, it was not that great the following day - just so you know.

Ingredients:

• 2 cucumbers
• 1/4 cup chopped onions
• 2 tbsp basil
• 1 tbsp parsley
• 2/3 cup coconut milk

 Instructions:

1. Peel the cucumber and chop into pieces.
2. Put all ingredients in blender and blend until smooth
3. Refrigerate until ready to serve

Paleo Cinnamon Rolls

One of my favorite childhood memories is when I would wake up on a Saturday morning to the smell of warm cinnamon rolls baking in the oven! My mom and I would always fight for "the middle" and I typically won :) I attempted to recreate this memory, and while these aren't exactly the same, they definitely hit the spot. I ended up finding this recipe on a new website (to me) vaughangela.com. You can't really go wrong with warm, gooey, pull apart cinnamon rolls, especially Paleo ones!!!

These take a little patience so make them during a lazy weekend. And trust me, they are worth the effort!

Ingredients:
The Dough:

• 2 eggs
• 1 Tbsp maple syrup
• 1/4 cup ghee
• 2 1/2 cups almond flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/3 cup chopped pecans

The Filling:

• 2 Tbsp ghee
• 2 Tbsp cinnamon
• 3 Tbsp maple syrup

The Icing:

• 1/4 cup coconut milk
• 2 Tbsp maple syrup
• 1 tsp vanilla
• 1 1/2 tsp arrowroot powder

Instructions:

1. Preheat oven to 350 degrees
2. In a food processor, mix eggs, maple syrup, and ghee for The Dough. Then combine the rest of the ingredients (except nuts) under The Dough section and process until mixed
3. Line a baking sheet with parchment paper and place dough on top. Place another sheet of parchment paper on top and spread dough out into a rectangle, about 1/4 inch thick.
4. Pull the top sheet of parchment off and sprinkle dough with pecans. Press pecans into dough with hands
5. Combine all the ingredients for The Filling together in a bowl and spread on top of dough.
6. Slowly lift the dough off the bottom sheet of parchment paper and carefully roll into a tight tube. Start with the long end a roll away from you.
7. Use a sharp knife to cut individual rolls from the dough (about 1/2 inch thick). You can spray knife with cooking spray if it starts sticking to dough,
8. Place flat side down on the parchment paper and bake for 15-20 minutes
9. While baking, mix together all of the ingredients for The Icing.
10. When the rolls are done, drizzle some icing on top and serve.

 

*Disclaimer: Cinnamon rolls were probably not part of your regular diet pre-Paleo; Therefore, these should not be a regular part of your Paleo diet. These are for special occasions and absolutely worth it.

Creamy Purple Mashed Potatoes

Don't these look amazing?!?!?! And totally weird?!?! If you haven't tried purple sweet potatoes that have been missing out on something great. These sweet potatoes are a bit sweeter, IMO, and make amazing mashed potatoes!

Ingredients:

• 2 purple sweet potatoes, peeled and sliced into rounds
• 1/2 can coconut milk
• Salt, pepper, and cinnamon

Instructions:

• Place sliced Purple Sweet Potatoes in a big microwave safe dish; cover with plastic wrap. Microwave for 8 minutes.
• With a potato masher, begin to mash the sweet potatoes. Once you have mashed them a bit, put the bowl back in the microwave for another 6 minutes.
• Add coconut milk to bowl and mash until coconut milk is combined and sweet potatoes are completely mashed. At this point taste and see if you want to add more coconut milk to make it creamier.
• Season with salt, pepper, and cinnamon. I garnished mine with a few walnuts, too.

Curried Beef Stew

I am attempting to pack more leafy greens into my meals. I think I eat a fairly healthy dose of veggies for the most part, but leafy greens are missing from my diet. My go to green for this week has been spinach! I like using spinach because it compliments any meal. It can be added to just about anything, and really, once it is cooked it has a very mild flavor. What it does add is a ton of amazing vitamins!!! Last night I made curried beef stew, and added spinach! YUM! Again, the most noticeable difference in the dish were the green leaves!

Ingredients:

• 1 lb beef stew meat
• 2 Tbsp curry powder
• 1/2 can coconut milk
• 1 12oz bag baby spinach
•  3 cloves garlic, minced

Instructions:

1. In a large pot on medium heat, brown the stew meat. As the meat is browning, add curry.
2. Once meat is browned add the coconut milk and spinach. Allow to cook until the spinach is reduced.
3. Add garlic and let simmer for approx 10 minutes or until ready to serve

Chicken And Cabbage Salad

As I mentioned in a post last week, I am really trying to be more conscience of my spending habits in the grocery store. I got really carried away for a few weeks making elaborate, albeit amazing, dinners and tons of treats. That gets expensive. Fast. I have been trying to save those elaborate meals that require lots of ingredients and time for the weekends and eat more low-key during the week. I hope you didn't read: Tasty meals on the weekend, boring/bland meals in the week. Just because my weekday meals are more 'simple' they still have lots of flavor, and are very satisfying and delicious. Below is the recipe for the Chicken and Cabbage Salad I had for lunch today.

Ingredients:

• EVOO
• 1/4 bag shredded cabbage
• 1 can chicken
• 8 grape tomatoes, halved
• 1/2 tsp cumin
• 1/2 tsp tarragon
• 1/4 tsp of each: basil, rosemary, minced onion
• 1 Tbsp lemon juice

Instructions:

1. Heat EVOO in skillet over medium heat. Add cabbage to skillet, once hot.
2. Allow cabbage to wilt slightly, then add chicken, tomatoes, and spices
3. Heat throughout and drizzle with lemon juice before serving

This would also be a good side dish if you wanted to leave out the chicken. You can also sub the shredded cabbage for broccoli slaw.

Caramel Pecan Bars

Happy Friday and Memorial Day Weekend! It's is my hope that everyone will take a moment out of their weekend to remember all those that have fought, and died, for our freedom. There is a  lady who works out at ITF whose husband was killed while serving and she is one of the strongest women I know and I respect and admire her more than she knows. She has written a blog post on IronTribe's website regarding Memorial Day and I encourage you to read it. Here is the link.

I know that a lot of people will be spending this long weekend by the pool with friends, at the lake, going to cook outs, etc so I wanted to give you a recipe that is SO GOOD and that will carry well to a party. Of course it is a treat - I just couldn't resist. BUT I do think that parties are the perfect time to make treats because you are less likely to eat too many :) I would recommend making this treat the day before your party as, IMO, this is better the following day. I snagged this recipe from paleomg.com and my caramel didn't turn out nearly as 'caramel' is color, but I think if I had a better food processor, we'd be in business.

When I made these, I shared them with my coaches at ITF and I have confirmation that they really are as good as I say!

Ingredients:
For the crust:

• 1.5 cups pecans
• 3/4 cup almond flour
• 1/4 cup coconut oil, melted
• 1 egg, whisked
• 1 Tbsp raw honey
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• pinch of salt

For the caramel:

• 12-14 medjool dates, pitted and soaked in water for an hour
• 6-8 Tbsp canned coconut milk
• 3 Tbsp water
• 1 tsp vanilla extract
• pinch of salt

Instructions:

1. Preheat oven to 375 degrees
2. Add pecans to food processor and blend until you get flour. Then add melted coconut oil, honey, and vanilla and blend until combined into pecan butter
3. Add pecan butter to a large bowl with flour, baking soda, baking powder, and salt. Combine well, then add whisked egg and mix
4. Grease and 8x8 pan with coconut oil  and add pecan crust to the pan, spreading the crust out evenly
5. Bake crust for 25-30 minutes or until done. Use the toothpick method to test for doneness (is that a word?)
6. Meanwhile, lightly clean out your food processor and add your dates. Turn the food processor on and process until dates have broken down
7. Add canned coconut milk, Tbsp by Tbsp to the dates while the food processor is running. Then add your water, salt, and vanilla
8. Process until you get caramel! Watching this happen is a beautiful thing :)
9. Once crust is done baking let it cook for 15 minutes
10. Spoon caramel over crust and use a spoon to smooth it out
11. Put in fridge for 30 minutes to an hour. Cut into bars and then consume!