3 Little Pigs Stuffed Poblano

3 Little Pigs Stuffed Poblano



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“Peanut Butter” and Jelly Ice Cream

“Peanut Butter” and Jelly Ice Cream

I’m back to my routine after being in San Diego over the weekend. The first day back, I couldn’t get off the couch. F*ck you cramps, you devil soul, you. But now I’m back at it. Cramps aren’t usually my routine. Ugh, why can’t I stop saying cramps. Anwywho, I’m making food, eating food, typing things, typing more things, and cuddling the crap out of Jackson. I like my routine. Minus cramps. Sorry, last time.

While I was flying back from San Diego, I found the book ‘Is Everyone Hanging Out Without Me’ by Miley Kaling. If you don’t know who Miley is, you’re a silly human. She’s the high pitched voice-Indian woman on The Office and now she has her own show, The Mindy Project. She’s fantastic. She likes to eat which she references often and I really appreciate that, she is super intelligent and obviously is hilarious. In my mind, the woman is a genius. And reading her totally inspires me. That may sound weird, but for real. I’ll read a chapter from her book and I instantly want to write. And be more witty like her. I’ve never actually been inspired to be more like anyone, I’ve always just wanted to be a better version of myself, but she rocks. Thanks for the inspiration, Mindy. You’re the new inspiration for my newest upcoming project.

I need it to be time to share the project with you, gosh dammit. Soon, young child.

I figured some things out while traveling back from SD:

  1. Frontier Airlines now sucks. I used to love them, but now, no thank you. I almost always carry on my bag so I understand I have to pay for that with them. They are into this whole ‘you pay for exactly what you want’ thing. Cool, whatever. BUT 10 minutes before we were about to board, they made everyone line up with their carry on bag to place in the container that makes sure you’re carrying on the perfect size bag. THEN we had to get back in line to board. Dear Frontier Airlines, I didn’t pay to stand in line to measure my bag size AFTER I already paid for my carry on. You’re lame, FA. You’re lame.
  2. People hate other people when flying. I get it, I usually hate people too. Especially when it’s an early flight and I’m hungry. But I at least keep to myself. The other day I watched a woman yell, literally yell, at a man for getting in a line next to us, not to the back of the line. The line was for priority boarding, so yeah, he didn’t have to go to the back of the line. He literally paid more to get away from the annoying yelling women in line at the airport, but sadly, he still had to deal with this b*tch. I wanted to yell at her, but you know, I’m a good human being. So I just thought a lot of mean things about her instead. Like a good person would do.
  3. I also figured out that no matter how many pictures I take of my parking spot or how many hints I give myself to where I parked at the airport, I will always get lost or at least get off at the wrong stop. The buses do this huge U shape and even though I’m at M4, I always want to get off at M1. I get really nervous that I’m going to miss the stop. I feel the pressure of anxiety on my chest. Even though I’ve done this a million times. So I just get off at M1 then I have to walk 1/2 a mile to find my parking space. I need to get it together. Or buy a private plane where I can just drive up to the hanger and park my car in it. Is that how it works? That’s what I imagine. And my imaginary brain is right usually 17% of the time.
  4. You can smell people’s breath on the planes. Ew. Brush your teeth, people. You’re grown adults.

Kthatsall.

“Peanut Butter” and Jelly Ice Cream
 
Ingredients
  • 2 (14 ounce) cans of coconut milk
  • ¾ cup coconut sugar
  • ½ cup sunflower seed butter
  • ½ cup homemade jam
Instructions
  1. Place two cans of coconut milk in a large bowl and whisk in coconut sugar until well mixed.
  2. Pour coconut milk in to ice cream maker and follow ice cream maker directions. Once ice cream begins to churn and thicken, add sunflower seed butter and let fold into mixture.
  3. Pour mixture into a bread pan (9×5) then pour in jam and use a knife to fold mixture around. Make sure not to over mix because you want those big chunks of jam to come out when you scoop it.
  4. Place in freezer and freeze for 2-3 hours before scooping to help the ice cream not melt as quickly (sometimes it melts quicker coming straight from the ice cream maker)
  5. Serve up, butter”peanut”cup.
Notes
Prep Time: 5 minutes
Ice Cream Mix Time: 10 Minutes
Freeze Time: 2-3 hours

IMG_1952PaleOMG Peanut Butter and Jelly Ice Cream_3



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Dolma (Stuffed Grape Leaves)


Gluten-Free, Perfect Health Diet

Dolma are stuffed grape leaves, originating in Turkey but expanding all over the Mediterranean, Middle East, and beyond. Their filling can be anything from tomatoes, to eggplant, to meat – really, you can’t go wrong with stuffing these little guys. This particular recipe is the Greek variation, called Dolmathes (an interesting use of Greek plural endings in a foreign word); they are made with rice, ground beef, and fresh herbs. And lemon juice! A whole lemon’s worth. The resulting flavor is both sour, salty, and rich, and is a perfect party dish to accompany other finger foods.

I was first drawn to this dish because it’s a one-stop-macronutrient-shop; it’s equal parts carbs, protein, and fats, ending up in a deeply satisfying experience. The only break from the norm that I adapted in this recipe was to cook the rice in chicken broth instead of water, in order to increase its nutritional profile and tastiness.

Before we move on, let’s have the white rice talk again. As you may know, I find rice to be a perfectly healthy and Paleo-friendly food, since it is very low in toxins (compared to brown rice, and even some common Paleo foods, like coconut). Common questions I get: But what about its glycemic load? Basmati rice (like in this recipe) has a very low glycemic load even compared to other rices, and when paired with protein, fats, and acids, it’s further reduced, and significantly so. But what about arsenic? There are some studies that show there is arsenic in rice, but the amount of arsenic in rice is lower than the arsenic found in other foods (3x less than what’s found in drinking water, for example). But it’s nutritionally poor? Cook it in broth, like in this recipe!

Anyway, those are the most common rice questions I get – be sure to leave more in the comments below if you have any. At the end of the day, I think that white rice is a good thing to have on the table; it’s delicious, and if having a bit of rice as part of a meal helps keep cravings for other (unhealthier) foods at bay, go for it – provided you tolerate it well.


It’s a good idea to use a fairly large amount of fresh herbs, which bring a bright flavor to the rolls when paired with lemon juice.

Dolma (Stuffed Grape Leaves)

  • Servings: 4
  • Time: 1.5 hours plus 30 minutes to soak rice
  • Difficulty: Moderate
  • Print

1/3 cup white basmati rice, soaked for 30 minutes
1 tbsp olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 lb ground beef
1 small handful fresh dill, chopped
1 small handful fresh parsley, chopped
1 tsp sea salt
1/2 tsp black pepper
1 16oz jar grape leaves (about 50 leaves)
2 tbsp olive oil
juice of one lemon (2 tbsp)
~1 qt chicken broth
lemon slices to garnish

1. Soak the rice in cold water for 30 minutes, then drain. In a skillet, heat the olive oil over medium heat, then add the onion; sauté until softened, stirring often, about 4 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the ground beef and cook until almost no pink remains, about 6 minutes, then add the drained rice, dill, parsley, salt, and pepper. Sauté for 2 minutes then remove from heat and set aside to cool as you prep the grape leaves.

2. Remove the grape leaves from the jar and gently rinse and dry. Line the bottom of a stockpot with 5 or 6 grape leaves (to prevent the stuffed rolls from sticking to the bottom of the pot).

3. Set one grape leaf in front of you, stem-side facing you and with the veins facing up. Scoop about 1/2 tbsp of the mixture into the center of a leaf (as pictured below), then fold in the sides and tightly roll the rest. Line the stockpot with the rolled leaves, seam-side-down, in a circular pattern; try to use a wide stockpot and make no more than 2 layers (saves on broth). You should have about 40 rolls.

4. Drizzle the olive oil and lemon juice over the rolled leaves, then add enough chicken broth into the stockpot to nearly cover the leaves. Place a heat-resistant plate over the leaves, face-down, to hold them in place. Weight the plate down if you’d like. Cover and bring to a simmer over medium heat (listen for sounds of bubbling), then reduce heat to low and cook until the rice is tender and most of the broth has been absorbed, about 45 minutes. Remove from heat and allow to cool for 10 minutes.

5. Uncover the pot and carefully remove the plate, then use some tongs to gently remove the stuffed grape leaves. Arrange them on a plate; drizzle any remaining broth over the leaves, garnish with lemon slices, and serve.

** Some people like to cool their leaves in the pot overnight in the fridge, in order to help the flavors develop and for the Dolmathes to retain their shape. That’s cool in my book.

** Some Greek recipes call for drizzling an egg-lemon sauce (called Avgolemono) over the grape leaves before serving. To make this sauce, whisk two egg yolks in a bowl until frothy, then whisk in 2 tbsp lemon juice. Heat 1/2 cup of chicken stock in a pan until simmering, then slowly whisk it into the egg/lemon mixture. Return the mixture to your pan and whisk over low heat until it thickens, about 4-5 minutes, then add salt and pepper to taste.

** Feel free to experiment with different fillings; Turkish and Iranian variations of this dish in particular are great, which can include more exotic spices like cumin or saffron.


Jarred grape leaves are par-boiled and easy to work with, just remember to rinse the vinegar off the leaves. If you have access to fresh leaves, they work just as well – simply par-boil them for two minutes and run under cool water.


Once you get a good rolling technique down, you can knock this step out pretty quickly – don’t let the idea of rolling a bunch of grape leaves deter you from trying this one out.




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Sweet with Heat Bacon Wrapped Chicken

bacon wrapped chicken



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2 days ago URL
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Carrot, Beetroot And Apple Salad With Mint Yogurt Dressing

Beetroot-and-carrot-salad-3

A stunning autumn salad, loaded with fresh raw ingredients that will leave you feeling powered. The yogurt dressing pulls all the incredible flavours together and the ground nuts give the salad more density and texture. Its amazing how as the seasons start to change so to do your natural cravings. I have just been feeling the urge for big hearty bowls of raw fresh salads for lunch, however given that its still winter, this can be quite hard to do if you are shopping local and in season. So this wee bowl of hearty goodness is using up all the winter vegetables and fruit I had in the fridge today. Then a nice pour over of some great quality fats in the dressing and nuts, make this a fantastic lunch.    

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Creamy Roasted Tomato & Carrot Soup

Although this recipe contains no cream, I added the cauliflower to give this soup that “creamy” base…and it doesn’t disappoint! I hope you enjoy it too.

Creamy Roasted Tomato & Carrot Soup

Ingredients

  • 2 pounds of tomatoes, halved (I used a mix of Romas, Beefsteak, & Yellow Pear varieties from my garden)
  • 4 carrots, peeled and quartered
  • 1/2 head of cauliflower, broken into florets
  • 1 large Vidalia onion (or preferred onion)
  • 4-5 cloves of garlic
  • avocado oil (or preferred oil), for drizzling
  • sea salt and ground pepper, to taste
  • 2 tablespoons ghee or organic butter
  • 2 stalk of celery, chopped
  • 4 cups chicken or veggie broth
  • 8-10 basil leaves
  • 1 teaspoon salt (or more if desired)
  • 1/4 teaspoon ground celery seed
  • 1 tablespoon cooking Sherry
  • Optional garnishes: crumbled bacon and additional basil

Directions

  1. Preheat the oven to 400 degrees F.
  2. In two baking dishes, scatter the tomatoes, carrots, cauliflower, onion, and garlic cloves. Drizzle lightly with oil. Give it a quick toss. Season with salt and pepper. Bake for 30 minutes.
  3. Set aside. While that is cooling, place butter and celery in a Dutch oven or heavy-bottomed pot over medium-high heat. Cook for about 4 minutes. Add roasted veggies, broth, basil leaves, salt, celery seed, and Sherry.  Bring to a boil. Cover and reduce to a simmer for 30 minutes.
  4. Using an immersion blender (or you can use a stand blender alternating batches of the soup), blend until smooth. Either serve immediately or let simmer covered for an additional half hour to let the flavors marry together.
  5. Garnish with optional bacon crumbles and basil.
  6. Enjoy!



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Spiralize This!! 20 Paleo “Noodle” Dishes

Whether you spiralize, zoodle, julienne, or just use a knife…below is a group of recipes that run the gamut of flavors, so there is a little something for everyone.  And, don’t be afraid to spiral most any vegetable…zucchini, squash, turnips, beets, jicama, rutabagas, sweet potatoes…go crazy!

Use the recipes below as your springboard. If you find you prefer one spiraled veggie over the other, absolutely sub it out. I rarely follow a recipe step-by-step (even my own ~ LOL), so just enjoy your adventure in the kitchen.

Also, get the kidlets in on the action ~ maybe the veggie skeptics out there will change their mind with fun spirals!

Spiralize This

Carrots alla Carbonara by Grok Grub

Sesame Zucchini Noodles by Zenbelly

Lo bak (daikon) Noodle Stir Fry by The Real Food Guide

Sweet Potato Pasta – Figs, Prosciutto, & Goat Cheese by Civilized Caveman Cooking

Garlic Butter Sweet Potato Noodles by Predominantly Paleo

Asian “Peanut” Sauce Noodle Bowl by PaleOMG

Mango Veggie Noodle Bowls with Creamy Ginger Dressing by GI 365 ~ Gourmet Innovations

Paleo Shrimp & Pesto Zucchini Noodles by Paleo Newbie

Paleo Crispy Noodles by A Girl Worth Saving

Zucchini Pasta Salad by Canada Girl Eats Paleo

Tuna Zoodle Casserole by Just Enjoy Food

Paleo “Pasta” Puttanesca by Grok Grub

Italian Sausage Fettuccine by Paleo in PDX

Simple Spiralized Jicama Snack by Cavegirl Cuisine

Paleo Zucchini Noodles with Avocado Cream Sauce by Paleo Cupboard

Spiraled Rutabaga Bolognese by Cavegirl Cuisine

Creamy Chicken Alfredo by Healing Cuisine by Elise

Paleo Chicken Scallopini by Grok Grub

Paleo Bolognese Sauce & Zucchini Noodles by Paleo Newbie

Chicken “Noodle” Soup by Cavegirl Cuisine

paderno



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6 days ago 1 note URL
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Spiralize This!! 20 Paleo “Noodle” Dishes

Whether you spiralize, zoodle, julienne, or just use a knife…below is a group of recipes that run the gamut of flavors, so there is a little something for everyone.  And, don’t be afraid to spiral most any vegetable…zucchini, squash, turnips, beets, jicama, rutabagas, sweet potatoes…go crazy!

Use the recipes below as your springboard. If you find you prefer one spiraled veggie over the other, absolutely sub it out. I rarely follow a recipe step-by-step (even my own ~ LOL), so just enjoy your adventure in the kitchen.

Also, get the kidlets in on the action ~ maybe the veggie skeptics out there will change their mind with fun spirals!

Spiralize This

Carrots alla Carbonara by Grok Grub

Sesame Zucchini Noodles by Zenbelly

Lo bak (daikon) Noodle Stir Fry by The Real Food Guide

Sweet Potato Pasta – Figs, Prosciutto, & Goat Cheese by Civilized Caveman Cooking

Garlic Butter Sweet Potato Noodles by Predominantly Paleo

Asian “Peanut” Sauce Noodle Bowl by PaleOMG

Mango Veggie Noodle Bowls with Creamy Ginger Dressing by GI 365 ~ Gourmet Innovations

Paleo Shrimp & Pesto Zucchini Noodles by Paleo Newbie

Paleo Crispy Noodles by A Girl Worth Saving

Zucchini Pasta Salad by Canada Girl Eats Paleo

Tuna Zoodle Casserole by Just Enjoy Food

Paleo “Pasta” Puttanesca by Grok Grub

Italian Sausage Fettuccine by Paleo in PDX

Simple Spiralized Jicama Snack by Cavegirl Cuisine

Paleo Zucchini Noodles with Avocado Cream Sauce by Paleo Cupboard

Spiraled Rutabaga Bolognese by Cavegirl Cuisine

Creamy Chicken Alfredo by Healing Cuisine by Elise

Paleo Chicken Scallopini by Grok Grub

Paleo Bolognese Sauce & Zucchini Noodles by Paleo Newbie

Chicken “Noodle” Soup by Cavegirl Cuisine

paderno



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6 days ago URL
  Tags cavegirlcuisine.com beef


Spiralize This!! 20 Paleo “Noodle” Dishes

Whether you spiralize, zoodle, julienne, or just use a knife…below is a group of recipes that run the gamut of flavors, so there is a little something for everyone.  And, don’t be afraid to spiral most any vegetable…zucchini, squash, turnips, beets, jicama, rutabagas, sweet potatoes…go crazy!

Use the recipes below as your springboard. If you find you prefer one spiraled veggie over the other, absolutely sub it out. I rarely follow a recipe step-by-step (even my own ~ LOL), so just enjoy your adventure in the kitchen.

Also, get the kidlets in on the action ~ maybe the veggie skeptics out there will change their mind with fun spirals!

Spiralize This

Carrots alla Carbonara by Grok Grub

Sesame Zucchini Noodles by Zenbelly

Lo bak (daikon) Noodle Stir Fry by The Real Food Guide

Sweet Potato Pasta – Figs, Prosciutto, & Goat Cheese by Civilized Caveman Cooking

Garlic Butter Sweet Potato Noodles by Predominantly Paleo

Asian “Peanut” Sauce Noodle Bowl by PaleOMG

Mango Veggie Noodle Bowls with Creamy Ginger Dressing by GI 365 ~ Gourmet Innovations

Paleo Shrimp & Pesto Zucchini Noodles by Paleo Newbie

Paleo Crispy Noodles by A Girl Worth Saving

Zucchini Pasta Salad by Canada Girl Eats Paleo

Tuna Zoodle Casserole by Just Enjoy Food

Paleo “Pasta” Puttanesca by Grok Grub

Italian Sausage Fettuccine by Paleo in PDX

Simple Spiralized Jicama Snack by Cavegirl Cuisine

Paleo Zucchini Noodles with Avocado Cream Sauce by Paleo Cupboard

Spiraled Rutabaga Bolognese by Cavegirl Cuisine

Creamy Chicken Alfredo by Healing Cuisine by Elise

Paleo Chicken Scallopini by Grok Grub

Paleo Bolognese Sauce & Zucchini Noodles by Paleo Newbie

Chicken “Noodle” Soup by Cavegirl Cuisine

paderno



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6 days ago URL
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3 Little Pigs Stuffed Poblano

The three little pigs in this decadent plate of goodness are chorizo, ground pork, and bacon!

3 Little Pigs Stuffed Poblano

Ingredients

  • 1 avocado
  • juice of one lime
  • 4 tablespoons coconut milk (or unsweetened almond milk)
  • 4-5 poblanos
  • 1/2 cup finely diced red onion (about 1/2 of a large onion)
  • 1/4 cup finely diced green bell pepper (about 1/2 of a pepper)
  • 3-4 garlic cloves, minced
  • 1/2 pound bulk chorizo (or cut out of the casings)
  • 1/2 pound ground pork
  • 4 poached eggs
  • 3 slices of bacon, cooked and crumbled, for optional garnish
  • chopped cilantro, for optional garnish

Directions

  1. To make the sauce, add the avocado, lime juice, and coconut milk to a small food processor or blender.  Pulse until smooth or desired consistency.  Note: this may taste bland on its own; however, the salt from the chorizo and bacon in the rest of the dish will be enough. This sauce lends a cooling factor to the heat of the chorizo. Refrigerate.
  2. Cut the tops off of the poblanos near the stem. Make a slice down the length of the pepper. Remove the seeds and white spines and discard. Set aside.
  3. Preheat oven to 350 degrees F.
  4. In a skillet on medium heat, cook onions, green peppers, garlic, chorizo, and pork until the meat is cooked through. Set poblanos aside and let cool.
  5. Using a slotted spoon, spoon the meat mixture into the poblanos. Place in a baking dish. Continue to do this with the remaining poblanos.
  6. Cook on the top rack of the oven for 30 minutes. Remove from oven and let cool for about 5 minutes while you poach your eggs.
  7. Plate your poblanos. Add a poached egg atop each stuffed pepper. Drizzle with your avocado sauce or spoon next to it (depending on your preferred consistency).  Garnish with chopped cilantro and crumbled bacon.
  8. Enjoy!



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