Fun Food Friday - Paleo Ketchup

One of the things I miss the most is ketchup! I was never one of those who used ketchup on everything, but I also didn't skimp on it when I wanted it. I really miss it on my burgers, sweet potato fries, as a dip for my steak, etc - until now!! I was tired of not being able to eat it since commercially it has lots of added sugars and other unnecessary things. So I made my own and I think it's pretty darn good (and really easy to make)!!! You should give it a try.

Ingredients:

• 1 cup veggie broth
• 2 (6oz) cans tomato paste
• 1/4 cup apple cider vinegar
• 1 Tbsp garlic powder
• 1/2 Tbsp onion powder
• 1 Tbsp raw honey
• 1/4 tsp allspice
• Salt to taste

Instructions:

1. In a skillet over medium heat combine broth, tomato paste, and vinegar
2. Next, add garlic and onion powder, honey, and allspice. Mix well.
3. Taste the mixture and add salt accordingly. I think I probably ended up using about 1/2 Tbsp. But you are your own judge.
4. Let simmer for about 10 minutes, then remove from heat and allow to cool.
5. Transfer to an airtight container and store in fridge!

Breakfast Taco

Originally, I was going to make another breakfast scramble, or Frittata for my big breakfast bake on sunday. Somehow, time got away from me and it was way past my bedtime when the pork was finishing up, but I wanted to be sure I finished the breakfast so I wouldn't be rushed in the morning, while running out the door to ITF. I came up with this breakfast taco!! You could even make this/eat this more as a breakfast pizza. If you have little ones, or guests over, it actually would be fun to have each person make their own! But, I like using my hands to eat, so I made mine a taco.

B'Fast pizza?!

Ingredients:

• 1 lb ground meat (I used pork)
• veggies of choice (I had broccoli and green bell pepper on hand)
• 2 cloves garlic, minced
• 1/2 Tbsp minced onion
• 2 eggs
• Coconut oil spray (or any nonstick spray)
• Salsa - check your ingredients!

Instructions:

1. Brown meat in skillet along with garlic and onion
2. Saute veggies in a separate skillet  until soft (I didn't use FOC (fat of choice) but you totally could throw in some evoo or coconut oil)
3. Whisk eggs in small bowl
4. Spray small skillet with oil and heat over medium heat
5. Pour eggs into small skillet and DO NOT DISTURB. Let the eggs cook almost all the way through. You can flip your egg towards the very end to allow it to brown on both sides
6. Top your egg with meat and veggies, top with salsa, fold like a taco and consume!

Nom Nom!

Amazingness

If you didn't know, now you do. AND it is on sale at Whole Foods, right now!

Pumpkin Cashew Coconut Curry over Coconut Rice

Whew. That was a long title. But it pretty much sums up this recipe from paleomg.com. Like I said previously, I have been using pumpkin in everything lately. This dish was really flavorful. The combo of the pumpkin, curry, and coconut was epic! I ate this again for lunch the following day, and dinner the next night, too! By the time the third meal of this dish came around, I didn't have any more Coconut Rice left, so I just put the Curry over lettuce! The curry worked as a great salad dressing.

Ingredients:
For the Curry:

• 1 lb chicken, cut into cubes
• 2 garlic cloves, minced
• 1 red onion, minced
• 2/3 cup canned coconut milk
• 1/2 cup pureed pumpkin
• 1/2 cup cashews
• 2-3 Tbsp curry
• 1 Tbsp coconut oil
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• pinch of cinnamon
• salt and pepper, to taste

For the coconut rice:

•  1 head cauliflower, stem removed, roughly chopped
• 1/3 cup canned coconut milk
• 1 Tbsp coconut oil
• 1 tsp raw honey
• pinch of salt

Instructions:

1. First add your chopped cauliflower to your food  processor to "rice" the cauliflower
2. Place a large skillet over medium heat and add 1 Tbsp coconut oil then add your cauliflower. Add a pinch of salt, then cover to help steam, stir occasionally
3. Get another large skillet and place under medium heat - melt coconut oil
4. Add minced garlic then the chicken once the garlic becomes fragrant
5. Once the chicken begins to become with on all sides, add the 2/3 cup coconut milk and pureed pumpkin to the skillet. Mix until the pumpkin breaks down and incorporates
6. Add onions and spices
7. Now, add the remaining ingredients for the coconut rice, cover, and cook down. Be sure to stir occasionally so the rice doesn't burn
8. Let the rice cook for about 5-8 minutes until the coconut milk has evaporated
9. When chicken is done cooking, and the curry has thickened a bit, remove from heat and add the cashews to the mixture
10. Place coconut rice in a bowl and top with chicken curry! 

This picture is from Juli @ paleomg.com. It was prettier than mine :)