Hatch Green Chile and Apple Stuffed Chicken

IMG_9828

I layered the green chiles over butterflied chicken breasts. Then I sauteed diced onions and apples in ghee and layered heaping spoonfuls over the chiles. I added a sprinkle of raw cheddar cheese, but that step is optional if you are dairy free. They are delicious either way. Next up, I folded the chicken breasts over so all that spicy sweet goodness was stuffed inside. I seared the chicken in the cast iron skillet before moving it to the oven to roast. I had a little extra stuffing so I sprinkled it over the breasts. The chicken was juicy and you got a nice forkful of sweet apples and spicy peppers with each bite! I served this with a salad and a side of roasted carrots.

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Caramel Donut & Ice Cream Topped Chocolate Birthday Cupcakes

Caramel Donut & Ice Cream Topped Chocolate Birthday Cupcakes

Guess what?? It’s my birthday! Yep. Earth Day is my birthday. What? You didn’t know it was Earth Day?? You’re weird.

This is how I’m going to celebrate my birthday: I’m going to start off at Snooze with my handsome man where I will stuff my face with a gluten free caramel apple pancake, then I will get my nails done, then I will cook something for you for tomorrow’s post, then I will play with my puppy and continue to hopefully teach him to not use his teeth for playing, then I will workout, then I will watch as many episodes of Game of Thrones season 4 as I can in one night before I pass out. Yep, that’s my plan. It may not be that colorful, but it will be delicious.

I’ll obviously be eating one of these cupcakes as well, but that was a given.

Oh. Speaking of Jackson (my puppy), he decided it would be fun to poop under our bed the other night. We weren’t on speaking terms for a while that night.

This will be my third birthday on my blog. The first birthday on my blog, I made Chocolate Cupcakes. I remember that day well. I spent the morning with Laura, then spent the rest of the day at Wash Park. Wanna hear something ironic? Wonderful. That day, my now boyfriend was suppose to meet me in the park. But he took too long, so I left. At that point, we weren’t together. I was just flirting my ass off and he was poorly responding to my efforts. The other funny thing is, in my Chocolate Cupcakes post, I talk about wanting a dog. And needing one in my life to love me unconditionally. Who knew that two years into the future, I’d be living with that hardtoflirtwithman and raising a dog with him. Awwwww. Tear.

Last year, I had just gotten back from the Dominican Republic and hadn’t really settled in to normal life. Normal life is no where near as fun as Dominican Republican beach life. But I ended up making myself a Mini Blueberry Lemon Birthday Cake. I honestly remember nothing from that birthday, except that the picture for that birthday cake was the first picture I took with my new camera. Before I had just been using my phone and a little point and shoot. Now I still put my camera on automatic. I’m the worst.

Did you see my post yesterday for the Primal Life Kit?? Over 49 paleo/primal products and discounts for $39! That’s a $1500 value for 97% off! This bundle sale only comes along once a year and is only on sale for 1 week, so don’t miss out! You’ll get eCookbooks like Well Fed 2 by Melissa Jouwlan and Caveman Feast Cookbook by George Bryant. It’s a rad deal. Only a little time left! Click below to find out more of everything you’ll get in the bundle!! It’s my birthday, so this is my gift to you!

Caramel Donut & Ice Cream Topped Chocolate Cupcakes
Prep time
Cook time
Total time
 
Serves: 10-12
Ingredients
For the cupcakes
  • 1 cup Enjoy Life Chocolate Chips (or other dark chocolate chips)
  • ½ cup grass fed butter (or coconut oil)
  • ½ cup coconut flour
  • ½ cup tapioca flour
  • 5 eggs, whisked
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • pinch of salt
For the donuts
  • 6 dried medjool dates, pitted
  • ½ cup applesauce
  • ¼ cup melted coconut oil
  • 4 eggs, whisked
  • ⅓ cup coconut flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ½ teaspoon baking powder
  • pinch of salt
For the caramel
For the ice cream
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt chocolate chips and butter in a large bowl in a double boiler or in the microwave until smooth and well combine.
  3. Stir in coconut flour, tapioca flour, eggs, vanilla, baking soda and salt. Combine until well mixed.
  4. Use an ice cream scoop to add a scoop of batter to each muffin tin. I used a silicone muffin liner, but feel free to use a regular muffin tin with liners. Fill each tin ½ full. This should make 10-12 cupcakes.
  5. Place in oven and bake for 25-30 minutes until cooked through. Then remove from oven, place on cooling rack and let cool completely.
  6. While the cupcakes cool, begin to make the donuts. Place dried dates in a food processor and pulse to break down. Then add applesauce, melted coconut oil, and eggs to the food processor and puree until smooth.
  7. Add coconut flour, vanilla, cinnamon, baking powder, and a pinch of salt and puree once more until combine.
  8. *To make the donuts easy to pour and keep them a round shape, place donut puree into a plastic bag or pastry bag, cut the end off of the plastic bag so you can squeeze to mixture in a circle in the donut maker.
  9. Heat up a mini donut maker, grease the donut maker maker or pan, and use the bag to squeeze about 2 tablespoons of the mixture into each donut round.
  10. Cook for 5-7 minutes or until cooked through. This should make 10-12 donuts.
  11. Remove donuts once cooked through and let rest and cool on a wire rack.
  12. Lastly, make the caramel while the donuts are cooking and cooling. Find the recipe here.
  13. Once caramel is done cooking and is thick, place in a shallow bowl for easy dipping.
  14. Now time to make the cupcakes. Start stacking: a cupcake, topped with a scoop of ice cream, then dip each top of a donut into the caramel and place on top of ice cream.
  15. Serve immediately!

IMG_1525IMG_1519IMG_1521

 

 



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Easy Recipe: Meatballs with Tangy Cilantro-Chive Sauce

meatballs with tangy cilantro-chive sauce_Slider

Sometimes eating Paleo just isn’t enough.

Health issues  from autoimmune diseases to symptoms relating to IBS, “leaky gut,” or even a Small Intestine Bacterial Overgrowth (SIBO) may require food restrictions beyond  a typical Paleo type of diet to help heal and keep the symptoms at bay.

If you aren’t familiar with any of the above ailments, the acronyms “AIP” (autoimmune protocol/autoimmune Paleo) or “FODMAP” (fermentable oligosaccharides, monosaccharides, disaccharides, and polyols) may seem foreign to you.

However, those in the midst of either (or both!) of these eating protocols know that the food limitations can sometimes be quite frustrating, and meals can become bland and boring very quickly.

With this recipe, my hopes were to take two of the most difficult ways of eating into account and give you something full of flavor to enjoy — especially something you can serve to guests and they will love it as well.

Our food limitations don’t have to be crippling when it comes to socializing.

Embrace what you can have while you focus on nourishing your body and overall you’ll be a much happier person.

For more information about IBS (irritable bowel syndrome), leaky gut (intestinal permeability), Small Intestine Bacterial Overgrowth (SIBO), AIP or FODMAPs check out the related articles and podcasts by navigating to the Healthy Digestion tab above. Also know that the recipes shared here on the Balanced Bites website, in Practical Paleo, as well as The 21-Day Sugar Detox and The 21-Day Sugar Detox Cookbook, all have special diet indicators for your ease of use.

rule

Easy Recipe: Meatballs with Tangy Cilantro-Chive Sauce

grain-free · gluten-free · nut-free · FODMAP · AIP*

meatballs with tangy cilantro-chive sauce_Square

PREP TIME: 15 min
COOKING TIME: 20-25 min
YIELD: 6 servings
NUTRITION INFO: see below!

ingredients:

  • 2 pounds ground lamb (beef/bison/turkey may be used)
  • ¼ cup finely minced green onion (green portions only)
  • 2 teaspoons cardamom*
  • 2 teaspoons cumin*
  •  1 teaspoon ground ginger
  • 1 teaspoon salt
  • zest from 2 lemons (~1 tablespoon)
  • ¼ cup chives, roughly chopped (1 small bunch)
  • 1 cup cilantro, roughly chopped and packed (1 bunch)
  • Juice from ½ lemon (~2 tablespoons)
  • ½ cup butter or ghee, melted

preparation:

  • Preheat oven to 375 degrees.
  • For the meatballs: Combine the ground meat, green onions, cardamom, cumin, ginger, salt and lemon zest in a medium bowl and mix your hands until well combined. Form into approximately 25-30 meatballs, about 1-1 ½ inches in diameter each. Bake for 20-25 minutes.
  • While the meatballs bake, prepare the sauce: Combine the chives, cilantro, lemon juice and butter/ghee in a blender or food processor and process until smooth, about 1 minute.

serving suggestions:

  • For a FODMAP-friendly side, zucchini noodles are a delicious option. If FODMAPS are not a concern, this would pair nicely with a simple mashed cauliflower or parsnip mixture or even cauli-rice as the meatballs themselves have a lot of flavor.
  • Try serving them as appetizers at your next get-together!

* Some people following the Auto-immune Protocol (AIP) may be sensitive to cumin or cardamom, even in small amounts. Please use caution and trust your own experience before using these spices. An appropriate substitute for those following AIP only would be to replace one or both with 1-2 teaspoons of garlic powder.

meatballs with tangy cilantro-chive sauce Nutrition Facts_Vertical



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Sweet Potato Protein Chocolate Chip Cookies

Sweet Potato Protein Chocolate Chip Cookies

Wanna know something really cool? Ok good. I made these cookies the other day and put them in the fridge when I left for the gym. Well, once the bf got back home, he had one of the cookies and told me they were really good. I then told him that they were made from sweet potato and he was super surprised! He didn’t even know they had sweet potato in them. Boom. If you can trick people into eating paleo, they’ll fall in love with paleo without even knowing it.

You know what I found out yesterday? These cookies are even better after sitting in the fridge in a container overnight. Same with my Sweet Potato Brownie recipe, which these cookies were inspired from. I stick those brownies in the fridge or the freezer and they get better and better.

Jackson lifted his leg yesterday to pee!! It was a total fluke but I was so proud. It hasn’t happened since.

The week has seriously flown by. Being in Austin for 5 days has sprung me on a sugar and alcohol binge. Ok, not really a binge but I usually want at least one piece of chocolate at night and I’ve been craving some gin. Which is not an often occurrence. Like, ever. But happy hour will be welcomed today. I need some Colorado friend happy hour time after getting to see all my friends in Austin.

I really have nothing else to say. I wish I did. But I’m off to have a “girls day” with Jackson. No, he’s not a girl but he’s a total mama’s boy. So we are going to tan on the balcony, take some walks, have some lunch together and when he’s nice and tired, I’m leaving him to get some gin. Then him and I are going to make some epic birthday cupcakes this weekend. He’s so excited. He’s like, “Mom. You’re such a ‘cool’ mom.” I’m like, “Duh, Jackson. Duh.” Kbyehaveagreatweekend!

Sweet Potato Protein Chocolate Chip Cookies
Prep time
Cook time
Total time
 
Serves: 12-13
Ingredients
  • 1 small sweet potato or yam (I used a sweet potato since they are white and would look more like a regular cookie)*
  • ½ cup smooth almond butter
  • 1 egg, whisked
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 scoop (35 grams) Formulx Vanilla Protein Powder
  • ⅛ teaspoon cinnamon
  • pinch of salt
  • ½ cup Enjoy Life Mini Chocolate Chips
Instructions
  1. Preheat oven to 400 degrees. Poke holes in a sweet potato with a knife then place in oven and bake for 35-40 minutes or until sweet potato is completely soft. Then let cool.
  2. Peel sweet potato away from skin and place in a medium bowl. Mash with a fork until soft.
  3. Add almond butter, egg, honey and vanilla and mix well. Then add protein powder, cinnamon and salt and mix well.
  4. Fold in chocolate chips.
  5. Use a cookie scoop or tablespoon to scoop out batter and place on a parchment paper lined baking sheet. The batter should make 12-13 cookies.
  6. Bake for 10-12 minutes or until cooked through. Do not overcook.
Notes
*If you use already pureed sweet potato or yam, the amount will be around 1 cup

IMG_1508



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Bacon Potato Sausage Frittata

Bacon Potato Sausage Frittata

At the end of the day, I feel like all the frittatas I have made are slightly the same, but all so different. Does that make sense? Yeah, definitely not. This one is delicious, though. And it’s super filling have the sweet potato all throughout the frittata. Ok, enough food talk. Let’s move on.

So this is going to annoy some of you people, but remember everyone has to make there own choices depending on what suits their lifestyle. Big speech for such a small topic. We decided to get a little potty pad for Jackson (my 11 week old French bulldog) to put on our deck. You see, it’s been a little hard for him in our apartment which has a pretty long hallway before you reach the door then another long hallway until you get to the outside door, then a few flights of stairs. By the time we’ve reached downstairs, Jackson’s forgot the entire reason of going down there. Yes, he goes to the bathroom, but he has forgotten all about how to signal that he has to go. He never seemed to care much for the bell. So we decided to get him a little grassy pad for outside for him to call bathroom.

Well, it worked perfectly. He went straight to it to go to the bathroom as soon as we put it down. Now he just goes right to the door whenever he needs to go outside. I can’t say it’s worked 100% of the time, but I’ll give it 80%. He has good and bad days. Yesterday was bad. But we got through it with his adorable little face. It’s so hard to get mad at him when he is the most adorable thing ever. Except for the biting thing. I’m hoping that he can have more play dates with dogs soon so he can start learning when mean vs. nice biting is like. It’s just hard because most of our friends have big dogs that think baby Jackson is annoying and pretty much ignore him. Someday he’ll have a friend for life that is his own size. Hopefully he’s a frenchie too.

Ok, here’s more pictures of him since I know you were dyyyyying for some.

I can’t believe it’s already Thursday. I’m trying to decide if I should post a cookie recipe tomorrow. OK I DECIDED. I will. I missed you guys way too much while I was in Austin, I need to give you as many recipes as possible.!

Speaking of recipes, I’ve already decided what I’m going to make for dessert on my birthday on Tuesday next week. The only thing I’m going to say is that it’s going to have chocolate in it. Among many other things, but lots of chocolate and lots of other sweet stuff. I’m going to get lots of hate for this recipes but I don’t care. It’s my birthday and I’ll stuff my face with chocolate if I want to.

Bacon Potato Sausage Frittata
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
  • ½ pound bacon, cut into lardons
  • 1 small sweet potato or yam, diced into small cubes
  • ½ pound italian sausage (or other ground meat)
  • 8 eggs, whisked
  • ½ teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground paprika
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 325 degrees.
  2. Place bacon in a large cast iron skillet or in an oven safe sauté pan. Cook bacon until crispy. Remove and place on a paper towel lined plate. Remove bacon fat as necessary, leaving behind 3-4 tablespoons.
  3. Add sweet potato, coat in bacon fat and let cook for 10-12 minutes, or until the sweet potatoes are soft.
  4. Add italian sausage to the pan with the potatoes, break apart with a wooden spoon and cook until no pink remains.
  5. Once sausage is cooked through, remove pan from heat to let cool.
  6. In a bowl, whisk together eggs, garlic powder, red pepper, paprika and salt and pepper.
  7. Once pan has cooled, pour in eggs and add the bacon on top of the sausage and potatoes. Mix well to evenly distribute the eggs around the pan.
  8. Place in oven and bake for 12-15 minutes until the eggs are fully cooked in the middle of the pan.

IMG_1497



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Bacon Potato Sausage Frittata

Bacon Potato Sausage Frittata

At the end of the day, I feel like all the frittatas I have made are slightly the same, but all so different. Does that make sense? Yeah, definitely not. This one is delicious, though. And it’s super filling have the sweet potato all throughout the frittata. Ok, enough food talk. Let’s move on.

So this is going to annoy some of you people, but remember everyone has to make there own choices depending on what suits their lifestyle. Big speech for such a small topic. We decided to get a little potty pad for Jackson (my 11 week old French bulldog) to put on our deck. You see, it’s been a little hard for him in our apartment which has a pretty long hallway before you reach the door then another long hallway until you get to the outside door, then a few flights of stairs. By the time we’ve reached downstairs, Jackson’s forgot the entire reason of going down there. Yes, he goes to the bathroom, but he has forgotten all about how to signal that he has to go. He never seemed to care much for the bell. So we decided to get him a little grassy pad for outside for him to call bathroom.

Well, it worked perfectly. He went straight to it to go to the bathroom as soon as we put it down. Now he just goes right to the door whenever he needs to go outside. I can’t say it’s worked 100% of the time, but I’ll give it 80%. He has good and bad days. Yesterday was bad. But we got through it with his adorable little face. It’s so hard to get mad at him when he is the most adorable thing ever. Except for the biting thing. I’m hoping that he can have more play dates with dogs soon so he can start learning when mean vs. nice biting is like. It’s just hard because most of our friends have big dogs that think baby Jackson is annoying and pretty much ignore him. Someday he’ll have a friend for life that is his own size. Hopefully he’s a frenchie too.

Ok, here’s more pictures of him since I know you were dyyyyying for some.

I can’t believe it’s already Thursday. I’m trying to decide if I should post a cookie recipe tomorrow. OK I DECIDED. I will. I missed you guys way too much while I was in Austin, I need to give you as many recipes as possible.!

Speaking of recipes, I’ve already decided what I’m going to make for dessert on my birthday on Tuesday next week. The only thing I’m going to say is that it’s going to have chocolate in it. Among many other things, but lots of chocolate and lots of other sweet stuff. I’m going to get lots of hate for this recipes but I don’t care. It’s my birthday and I’ll stuff my face with chocolate if I want to.

Bacon Potato Sausage Frittata
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
  • ½ pound bacon, cut into lardons
  • 1 small sweet potato or yam, diced into small cubes
  • ½ pound italian sausage (or other ground meat)
  • 8 eggs, whisked
  • ½ teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground paprika
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 325 degrees.
  2. Place bacon in a large cast iron skillet or in an oven safe sauté pan. Cook bacon until crispy. Remove and place on a paper towel lined plate. Remove bacon fat as necessary, leaving behind 3-4 tablespoons.
  3. Add sweet potato, coat in bacon fat and let cook for 10-12 minutes, or until the sweet potatoes are soft.
  4. Add italian sausage to the pan with the potatoes, break apart with a wooden spoon and cook until no pink remains.
  5. Once sausage is cooked through, remove pan from heat to let cool.
  6. In a bowl, whisk together eggs, garlic powder, red pepper, paprika and salt and pepper.
  7. Once pan has cooled, pour in eggs and add the bacon on top of the sausage and potatoes. Mix well to evenly distribute the eggs around the pan.
  8. Place in oven and bake for 12-15 minutes until the eggs are fully cooked in the middle of the pan.

IMG_1497



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Bacon Wrapped Candied Butternut Squash Bites

Bacon Wrapped Candied Butternut Squash Bites

Say what?? That’s a stupid long title. It’s fine though. It explains it all right there so you’re not in for any surprises. Unless you like surprises. Then that sucks for you.

I’m just getting back into the swing of things at home. Yesterday was almost a complete flop other than getting this recipe done (because butternut squash and bacon were the only two things in my house), grocery shopping, and working out. Other than that, I watched 7 episodes of Game of Thrones and cuddled with Jackson (that’s my puppy if you haven’t seen him yet). It was pretty pathetic. I thought about doing laundry…not into it. I thought about answering back to any of the emails I received over the past 5 days away in Austin…not into it. I even thought about going to my favorite food truck so I didn’t have to cook or think about doing something productive…not into it. I was a sack of Jackson poop.

Speaking of Jackson’s poop. We are slooooowly getting better with potty training. Slowly but surely. I don’t quite understand why he is so good at going outside then later on he just does it inside. Whatever. He will get it someday. I guess I should just be thankful that he’s doing it in plain sight instead of behind the couch or under our bed. I think…I’m just going to put that thought to the back of my mind.

The one issue we are running into is him biting all the time. He’s teething obviously, he’s only 11 weeks, but when we are just playing or he is excited to see us when we take him out of his crate, he’s biting everything. We have plenty of different chew toys for him from soft elk bones, to nyla bones, to soft toys, to balls, to everything in between. But he obviously wants to just play with us and biting and nipping is what he would do with other dogs. He doesn’t really understand no and when I make a terrible noise to hopefully scare him away from biting, he then wants to bite my face. We really aren’t getting anywhere. Any ideas to keep him from biting hands? I can’t rub bitter apple all over my body. Or can I…

PS- my birthday is next week and I’m dying to think of a fancy cake to make. I’m not really creative. But that’s my goal this year. Get really creative and make a cake that’s annoyingly good. Strict paleo people will seriously hate me, but I don’t care. It’s my birthday and I’ll cry if I want to. Cry meaning eat cake.

Bacon Wrapped Candied Butternut Squash Bites
 
Prep time
Cook time
Total time
 
Serves: 3-4
Ingredients
  • 1 small butternut squash
  • ¼ cup coconut sugar, divided
  • ½ teaspoon cinnamon
  • pinch of salt
  • 1 pound of bacon (may need to use less depending on the size of the squash)
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut the long end of the butternut squash off of the bulb. I only used the long end because the bulb is so tough to deal with because of it’s shape, but feel free to use it.
  3. Remove skin from the butternut squash then chop squash into 1 inch cubes. Place cubes into a bowl along with half of the ¼ cup of coconut sugar (meaning 2 tablespoons), cinnamon and a pinch of salt. Mix the sugar with the squash to well coat.
  4. Cut bacon in half (not lengthwise) to create about 3-4 inch slices of bacon. Wrap each slice of bacon around a cube of coated butternut squash, placing the end of the bacon underneath the squash cube so it doesn’t unravel when you bake them. Repeat with all cubes.
  5. Place bacon wrapped cubes on a rimmed baking sheet lined with parchment paper. Sprinkle the rest of the coconut sugar (2 tablespoons) on top of the bacon wrapped cubes.
  6. Place in oven and bake for 30 minutes. Check at about 20 minutes to make sure they are not burning, this will just depend on the thickness of your bacon.
  7. Place a toothpick through the bacon wrapped cubes and eat up!

IMG_1488



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Bacon Wrapped Candied Butternut Squash Bites

Bacon Wrapped Candied Butternut Squash Bites

Say what?? That’s a stupid long title. It’s fine though. It explains it all right there so you’re not in for any surprises. Unless you like surprises. Then that sucks for you.

I’m just getting back into the swing of things at home. Yesterday was almost a complete flop other than getting this recipe done (because butternut squash and bacon were the only two things in my house), grocery shopping, and working out. Other than that, I watched 7 episodes of Game of Thrones and cuddled with Jackson (that’s my puppy if you haven’t seen him yet). It was pretty pathetic. I thought about doing laundry…not into it. I thought about answering back to any of the emails I received over the past 5 days away in Austin…not into it. I even thought about going to my favorite food truck so I didn’t have to cook or think about doing something productive…not into it. I was a sack of Jackson poop.

Speaking of Jackson’s poop. We are slooooowly getting better with potty training. Slowly but surely. I don’t quite understand why he is so good at going outside then later on he just does it inside. Whatever. He will get it someday. I guess I should just be thankful that he’s doing it in plain sight instead of behind the couch or under our bed. I think…I’m just going to put that thought to the back of my mind.

The one issue we are running into is him biting all the time. He’s teething obviously, he’s only 11 weeks, but when we are just playing or he is excited to see us when we take him out of his crate, he’s biting everything. We have plenty of different chew toys for him from soft elk bones, to nyla bones, to soft toys, to balls, to everything in between. But he obviously wants to just play with us and biting and nipping is what he would do with other dogs. He doesn’t really understand no and when I make a terrible noise to hopefully scare him away from biting, he then wants to bite my face. We really aren’t getting anywhere. Any ideas to keep him from biting hands? I can’t rub bitter apple all over my body. Or can I…

PS- my birthday is next week and I’m dying to think of a fancy cake to make. I’m not really creative. But that’s my goal this year. Get really creative and make a cake that’s annoyingly good. Strict paleo people will seriously hate me, but I don’t care. It’s my birthday and I’ll cry if I want to. Cry meaning eat cake.

Bacon Wrapped Candied Butternut Squash Bites
 
Prep time
Cook time
Total time
 
Serves: 3-4
Ingredients
  • 1 small butternut squash
  • ¼ cup coconut sugar, divided
  • ½ teaspoon cinnamon
  • pinch of salt
  • 1 pound of bacon (may need to use less depending on the size of the squash)
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut the long end of the butternut squash off of the bulb. I only used the long end because the bulb is so tough to deal with because of it’s shape, but feel free to use it.
  3. Remove skin from the butternut squash then chop squash into 1 inch cubes. Place cubes into a bowl along with half of the ¼ cup of coconut sugar (meaning 2 tablespoons), cinnamon and a pinch of salt. Mix the sugar with the squash to well coat.
  4. Cut bacon in half (not lengthwise) to create about 3-4 inch slices of bacon. Wrap each slice of bacon around a cube of coated butternut squash, placing the end of the bacon underneath the squash cube so it doesn’t unravel when you bake them. Repeat with all cubes.
  5. Place bacon wrapped cubes on a rimmed baking sheet lined with parchment paper. Sprinkle the rest of the coconut sugar (2 tablespoons) on top of the bacon wrapped cubes.
  6. Place in oven and bake for 30 minutes. Check at about 20 minutes to make sure they are not burning, this will just depend on the thickness of your bacon.
  7. Place a toothpick through the bacon wrapped cubes and eat up!

IMG_1488



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Mediterranean Chicken Salad

I’m recovering from the “visit with all of my favorite paleo people mania” of PaleoFX this weekend by cooking and typing while still wearing my pajamas (camo flannel bottoms and a black t-shirt, in case you’re curious). I keep meaning to get dressed and maybe even workout, but it’s 4:00 p.m. and it still hasn’t happened and Jeopardy! is on in 30 minutes, so…

I knew PaleoFX weekend would be busy and disruptive — in the very best way, of course — so I pre-cooked a bunch of ingredients so I could make lunches and snacks on the fly. The “recipe” below isn’t really a recipe at all. It’s a list of ingredients you can toss together to make a delicious, satisfying salad that I decided to call Mediterranean Chopped Chicken Salad because that sounded better than “a bunch of stuff I tossed in a bowl that ended up tasting really good.” You can happily eat this salad cold, hot, or room temp; it’s very flexible. I liked this combination so much, I ate it cold for lunch, two days in a row. (If you eat it hot, it would be yummy for breakfast with an egg on top — or room temp on top of a bed of hot zucchini noodles for dinner.)

The photo is not so glamorous, but it gives you the idea. If you guys like this recipe, maybe I’ll make it again and have Dave give it the official, super-model photography treatment. Until then, here’s documentation of the lunch I packed for PaleoFX:

Mediterranean Chopped Chicken Salad
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Mediterranean Chopped Chicken Salad

Ingredients:
Just eyeball the quantities of the vegetables to make the salad the way you want it; there’s no wrong way!

grilled eggplant, diced*
hearts of palm (from a jar), diced
black olives, halved
fresh or roasted red bell pepper, diced
grilled chicken breast, diced*
cider or red wine vinegar, extra-virgin olive oil**
Italian herb mix***
salt and ground black pepper

Directions:
1. Throw everything together in a large bowl and toss with two wooden spoons for two minutes, until the veggies and chicken are evenly coated with dressing. Eat!

*I grilled the eggplant and chicken at the same time: hot grill, all burners on high. Brushed both the chicken and eggplant with a little melted coconut oil, then sprinkled them with salt, pepper, and garlic powder. Grilled with the lid closed on high, 5 minutes, then removed the eggplant. Flipped the chicken and grilled another 5 minutes or so. If it’s not grilling season where you are, you can do this in the oven: 400F, 20 minutes or so.

**I used about 2 teaspoons vinegar and 1 teaspoon olive oil for my dressing because I like it to have a vinegar-y bite; you might want to add more olive oil if you prefer it to be more luscious and less assertive.

***I used about 1 teaspoon of Italian herb blend; you could also just use dried oregano, if you prefer.

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Paleo Ginger Pear Quiche Cups

Paleo Quiche

I’ll be traveling for my book tour and in an effort to keep you inspired and to bring you new recipes, I’ve lined up some of my favorite fellow bloggers to do guest posts! I want to introduce you to Libby Louer of libbylouer.com. Libby s a grain-free mama and lover of all things crunchy. You can […]

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