Busy, busy, busy!

Hi lovelies, I have been so busy lately I haven’t had much time to do much of anything. Thankfully, this week is spring break, YAY! And now I finally get to update you on some discoveries I have made over the last month. So, Michelle Tam from NOMNOMPALEO.COM is a culinary genius and if you haven’t ordered her cookbook yet I suggest you do it now at http://astore.amazon.com/thepalpinup-20/detail/1449450334

So one day I was craving McDonald’s chicken nuggets, but there was no way I was going to eat them after all the latest controversy on what they are really made of. I had recalled seeing a recipe for Chicken Nuggets in her new cookbook and I decided to test them out. I made them with tapioca powder and fried them in lard (it’s cheaper and perfectly fine) and I ate them dipped in honey, and OMG they tasted so much like the McDonald’s version that I was instantly in love. I even refried the leftovers the next day, and just like she says in her book they were crispier after the refry. I also brined the chicken as she suggested to help it stay moist, yum.
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Also, I found a delicious paleo hash recipe from Juli Bauer. Instead of baking the eggs on top of the hash like the recipe calls for, I just cook the whole thing in the skillet and in a separate skillet I make eggs over easy. I found that to be the only way I could get eggs that had a nice runny yoke. I also used regular paprika instead of smoked paprika. But I am not a big fan of smoked paprika so use your own judgment. Check out the recipe at http//:paleomg.com/mexican-hash-egg-bake and follow her blog. She has a ton of great recipes on her site and I am a huge fan of hers.
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I also started a group on meetup.com so sign up and join me. We will have a lot of fun together!

And last but not least, I have found a new favorite breakfast. It is so simple, so healthy, and super easy. At the begging of the week I make bacon bits. I’ll cut bacon into little pieces and fry till crispy, then I store them in the fridge and use them for about 4 days. I use them in salads and on this simple combo. I take a small avocado, slice into long slices and lay it on a plate. Yes, I use the whole avocado. Then I lay a handful of 50/50 salad mix down next to the sliced avocado. I make 2 eggs, over easy, and lay those on top of the salad. Then I sprinkle bacon pieces on top. Serve it with a couple strawberries and there you have it, a perfect paleo breakfast.
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Biscuits and gravy? Yes please!!

I absolutely love biscuits and gravy but the original version is definitely not a healthy one. Thankfully there are brilliant people in the world and one of them came up with a healthy alternative. Below are direct links to the website where I found these recipes. I have made this recipe twice in the last two weeks. The first time I followed the recipe exactly. Yesterday I omitted the shrimp and I didn’t taste any difference. So if you are allergic to shell fish that is an option. There is a little touch of sweetness due to the sweet potatoes and coconut milk but it still manages to pull off the savory side. And this combo is super tasty. This recipe was given the Paleo Pin-up, semi paleo gidget and Non-caveman approval, which is surprising because the Non-caveman hates sweet potatoes.
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The Gravy
Note: Don’t forget to use a nitrite/preservative free sausage.
http://paleomg.com/biscuits-and-gravy/
The Biscuits
http://paleomg.com/shrimp-and-jalapeno-sweet-potato-biscuits/
If you are short for time, and don’t have time to bake sweet potatoes there is a faster option. Some stores have these pre-wrapped sweet potatoes that can be microwaved in 6-7 minutes. Or you can make your batch the night before and refrigerate.

Mary had a little lamb and it was delicious…

So if you don’t already follow this lady’s blog I suggest you do because so far I have not been disappointed by any of her recipes. Here is her Herb Crusted Leg of Lamb recipe http://paleomg.com/easter-weekend-herb-encrusted-leg-lamb/. I cooked this last night and it was fantastic. It was given a Paleo Pin-up, Semi Paleo Gidget and Non-Caveman approval.

Like I said before I am lazy so instead of running to the store to buy fresh herbs like it calls for in the original recipe,I used dry herbs. I have a cabinet full of a wide range of herbs so this option was the most convenient for me.

Example

Herb crusted leg of lamb

  • Servings: 4-6
  • Difficulty: easy
  • Print

•4-5lb bone in leg of lamb

•2-4 heads of garlic, Slice the top 1/4 off to expose individual cloves.

•5-6 tablespoons dijon mustard

•1 cup fine ground almond flour

•1/4 cup olive oil

•1 tablespoon dried thyme

•1 tablespoon dried tarragon

•1 teaspoon dried parsley

•1 teaspoon dried rosemary

•1/2 tablespoon garlic powder

•salt and pepper, to taste

The Process

1.Preheat an oven to 400 degrees.

2.Pat the lamb dry with a paper towel. Sprinkle salt and pepper on it and let it sit for 30 minutes or so to come to room temperature.

3.In a bowl, mix  together the almond flour,  herbs, garlic powder, olive oil, and salt and pepper.

4. Coat the top and sides of the lamb with the mustard

5.Using you fingers or a  spatula spread the herb mixture on the top  and sides of the lamb. Place the lamb on a rack in a large roasting pan, the fat  side  up. The original recipes calls for spreading the herb mixture on the bottom side as well but I find It easier just to do the top and the sides.

6.Wrap the garlic in aluminum foil or wax paper and place in the pan with the lamb

7.Place pan in the oven to roast for 30 minutes at 400 degrees.

8.Next reduce the oven temperature to 350 degrees and continue roasting until your thermometer inserted into the thickest part of the meat, away from the bone, registers 130 degrees for medium-rare, 1.25 to 1.5 hours.

9. When lamb is done let it rest for 20 minutes or so while you prepare any sides.

The garlic you roasted with the lamb can be squeezed out like a jelly,so squeeze and spread over your lamb.. YUM!!!

Protein Shakes

So I love protein shakes because they are an easy meal replacement while on the go, and they give you much needed nutrients after a hardcore workout. But finding paleo worthy protein shakes was becoming frustrating. But thankfully Julian’s Bakery came out with Paleo Protein™. It has 1 carb and is made from egg whites. They have a chocolate and vanilla version and you can purchase them through this link http://www.julianbakery.com/vitamins-and-supplements/low-carb-protein-powders/.

The Review

As far as taste goes for the chocolate version of Paleo Protein™ I was not initially impressed. It did have a weird after taste. So I was determined to make this product worthy of a sweet lovers taste palate because I loved the concept.  I came up with a recipe that not only tastes good but satisfied my hunger and sweet tooth 😉
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The Paleo Pin-up Chocolate and Berry Smoothie

  • Servings: 1-2
  • Difficulty: easy
  • Print

In a blender add

10oz of purified water

1 scoop of Chocolate Paleo Protein™
Paleo Protein Chocolate (Egg Whites) 1.75lbs

1 cup of frozen organic berry mix/medley or strawberries

1 tbsp of organic almond butter

1 tbsp of coconut crystals

Blend till smooth. Can add more or less water depending on desired thickness. Put in a large insolated cup and hit the road or just lounge and sip..

Enjoy!

Welcome to The Paleo Pin-up

So, welcome to my blog! This is my first attempt at anything like this so bear with me. Over the last year I have started to eat more paleo approved meals and dabble in a little crossfit here and there and find myself constantly explaining the purpose of a paleo lifestyle to people all the time. So I figured why not share what I learn as I go along, and give people a place were I can explain everything without having to constantly repeat myself 🙂

Anyone who knows me knows I love food. Especially anything with gravy, cream sauce or chocolate. And when I started eating paleo I feared those delicious comfort foods I adored would be long gone 😦 and to make matters worse I am like the laziest person ever so finding quick and easy paleo meals has become sort of a hobby. So I will share my favorite “close to the original” recipes and tricks with you all as I discover them.

Now when I first started crossfit a year ago and eating paleo I noticed a dramatic increase in my energy levels and weight loss. Within 3 months I had lost 15 lbs and was toning up quite nicely. But like I said before I am lazy and I quit doing the crossfit but kept eating paleo as often as I could because I love the way it makes me feel, healthy. I am once again rejoining the crossfit community and will be sharing my fitness progress with you as well. Maybe seeing my progress will inspire others to take the steps needed to become better versions of themselves.

Crossfit is not easy but it is the workout I recommend. You are pushed to excel, and people support you which helps me work out how I should. My lazy butt would not workout that way at the gym by myself and I definitely would not get the same results taking a leisurely stroll on a treadmill 5 days a week. If you are interested in joining a crossfit gym near you I suggest looking for introductory deals on GROUPON or LIVING SOCIAL first. That’s how I found and joined my local crossfit. You can even “like” your local crossfit on FACEBOOK (if they have a page) and keep an eye out for introductory offers and class time postings.

This week I am going to share the recipe that inspired me to start this blog and yes it has gravy!!

All the recipes I post will be rated according to the following:

Paleo Pin-up approved: means I, the one who loves delicious gourmet meals has enjoyed making and eating this meal.
Semi-paleo gidget approved: means my daughter, a 13 year old picky eater and know it all also enjoyed it.
Non-caveman approved: means the man of the house who prefers canned chili and spam over a healthy paleo meal enjoyed it (surprisingly)

food

The original recipe can be found at http://nomnompaleo.com/post/4807547385/slow-cooker-roast-chicken-and-gravy

I basically followed the original recipe but made a few minor changes… Enjoy

Crockpot chicken and gravy

  • Servings: 4
  • Difficulty: easy
  • Print

•4-5 pound all natural chicken
•2 tablespoons of duck fat ( you can also use Ghee or lard )
•1 small onion, coarsely chopped
•1 leek, coarsely chopped, white parts only
•6 cloves of garlic ( smash and peel )
•1 tablespoon tomato paste
•1/2 cup organic chicken stock
•1 tablespoon of dry poultry seasoning
•Kosher salt and Black pepper to taste

1. Gather and chop up your veggies…

2. Melt the duck fat or fat of choice in a skillet over medium heat. Sauté the onion, leek and garlic till fragrant.

3. Add the tomato paste.

4. Season the vegetables with salt and pepper to taste.

5. Deglaze the pan with chicken stock, and transfer everything to your slow cooker. Dry off the bird and season it well — inside and out — with salt, pepper, and your favorite poultry seasoning.

6. Place the chicken breast side down in the slow cooker, put on the cover, and set it to cook on high for 2 1/2 to 3 hours or low for 4-6 hours

7. When the chicken’s done, I like mine falling off the bone, take it out of the slow cooker and let it rest for about 20 minutes.

8. Remove any unwanted fat and bone from the sauce mixture in the crockpot, check for seasoning, and blend it with an immersion blender to make the gravy, yum

Serve with a garlic cauliflower mash and side of veggies

Don’t forget to save any left over gravy for other meals as well.

This meal has been Paleo Pin-up, Semi-paleo gidget and non-caveman approved.