Ginger Chicken with Green Onions

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via fastPaleo » Recipe Types » Chicken http://ift.tt/1lblfr5

9 hours ago 1 note URL
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Ital Stew


Gluten-Free, Paleo, Perfect Health Diet

Ital stew is a Jamaican dish aligned with the Rastafarian movement. The word “ital” is derived from the word vital, and is similar to the concept of kosher. Specifically, ital food should be vegetarian, unprocessed, and from the earth. Some believe that even iodized salt should be avoided, and only pure sea salt is acceptable. Since meat is considered dead, it is not ital, although some Rastafari are known to eat small fish.

Like in my Callaloo recipe from earlier this year, there is a lot of variation to this dish. Typically, it’s made with several different kinds of starchy foods (I used squash, taro, potatoes, and plantain) in a coconut milk broth. It’s lightly spiced, with just thyme and pimento (allspice).

Funny enough, when doing my research I discovered this dish isn’t considered an exceptionally tasty stew, to the point that I was almost turned away from trying it. I have a suspicion that the reason it’s not well-received is because every recipe I found had you adding all of the vegetables at once, which likely resulted in a mushy, jumbled, and slightly confusing stew. I tried a different tactic, and added the dishes in increments so that they all were perfectly cooked at the end of the recipe. This extra care made a huge difference in the final product; in fact, we’re adding this dish to our regular rotation because it’s easy, quick, and hearty – a perfect summer soup when you’re not in the mood for a meat dish.

Ital Stew (Gluten Free, Vegan, Vegetarian, Paleo, Primal, Whole30)

  • Servings: 4
  • Time: 40 minutes
  • Difficulty: Easy
  • Print

1 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
1 tsp whole allspice (or 1/2 tsp ground allspice, see note below)
4 sprigs fresh thyme (or 1/2 tsp dried thyme)
3 green onions, bottoms removed
2 bay leaves
2 cups coconut milk
2 cups water
2 cups pumpkin or squash, cut into bite-sized chunks (I used half an acorn squash)
2 cups taro, cut into bite-sized chunks (about 1 lb)
2 cups potatoes, cut into bite-sized chunks (about 2 lbs)
1 cup okra, cut into 1/2″ pieces (about 10 okras)
1/2 yellow plantain, cut into bite-sized pieces
3 carrots, cut into bite-sized chunks
2 cups collard greens, sliced (about 4 leaves)
juice of 1/2 lime (1 tbsp)
sea salt and pepper to taste, about 1 tsp each
1 small handful cilantro, chopped

1. In a stockpot, warm the olive oil over medium heat, then add the onion. Sauté until translucent and softened, about 4 minutes. Add the garlic, allspice, and thyme, and sauté until aromatic, about 1 minute.

2. Add the green onions, bay leaves, coconut milk, and water. Bring to a simmer, then add the pumpkin and taro, and cook for 5 minutes. Reduce heat if it turns into a boil – you’re looking for a lively simmer, but not a full-on boil. Add the potatoes and cook for another 3 minutes. Stir in the okra, plantain, and carrots, and cook for another 5 minutes. Finally, remove the green onions (and any bay leaves and thyme sprigs you can find), then add the collard greens; simmer until darkened and bright green, about 4 more minutes. At this point, all of the vegetables should be easily pierced with a fork.

3. Remove from heat, and add the lime juice. Add salt and pepper to taste; once it tastes good, stir in the cilantro and serve.

** This stew is traditionally made with split peas, which I omitted to save time and because many people avoid dried peas on a Paleo-style diet. To cook this dish with peas, you’d want to soak them for 10-12 hours, then add the peas when you add the coconut milk and water, and cook until soft, about 1.5 hours, before moving on to the next steps.

** Be sure to tell your dinner guests not to eat the whole pimentos. If you’re serving this to children, consider using 1/2 tsp ground allspice instead of whole berries.

** To give the stew a little bit of a kick, you can add a scotch bonnet (or habanero) pepper when you add the coconut milk and water, and remove it before serving. For more spice, burst the pepper in the stew before removing it.

** Holy crap, putting plantains in soup is awesome. This was my first experience.




via The Domestic Man » Side Dishes http://ift.tt/1pBdaNG

19 hours ago URL
  Tags thedomesticman.com sides-veggies


Ital Stew


Gluten-Free, Paleo, Perfect Health Diet

Ital stew is a Jamaican dish aligned with the Rastafarian movement. The word “ital” is derived from the word vital, and is similar to the concept of kosher. Specifically, ital food should be vegetarian, unprocessed, and from the earth. Some believe that even iodized salt should be avoided, and only pure sea salt is acceptable. Since meat is considered dead, it is not ital, although some Rastafari are known to eat small fish.

Like in my Callaloo recipe from earlier this year, there is a lot of variation to this dish. Typically, it’s made with several different kinds of starchy foods (I used squash, taro, potatoes, and plantain) in a coconut milk broth. It’s lightly spiced, with just thyme and pimento (allspice).

Funny enough, when doing my research I discovered this dish isn’t considered an exceptionally tasty stew, to the point that I was almost turned away from trying it. I have a suspicion that the reason it’s not well-received is because every recipe I found had you adding all of the vegetables at once, which likely resulted in a mushy, jumbled, and slightly confusing stew. I tried a different tactic, and added the dishes in increments so that they all were perfectly cooked at the end of the recipe. This extra care made a huge difference in the final product; in fact, we’re adding this dish to our regular rotation because it’s easy, quick, and hearty – a perfect summer soup when you’re not in the mood for a meat dish.

Ital Stew (Gluten Free, Vegan, Vegetarian, Paleo, Primal, Whole30)

  • Servings: 4
  • Time: 40 minutes
  • Difficulty: Easy
  • Print

1 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
1 tsp whole allspice (or 1/2 tsp ground allspice, see note below)
4 sprigs fresh thyme (or 1/2 tsp dried thyme)
3 green onions, bottoms removed
2 bay leaves
2 cups coconut milk
2 cups water
2 cups pumpkin or squash, cut into bite-sized chunks (I used half an acorn squash)
2 cups taro, cut into bite-sized chunks (about 1 lb)
2 cups potatoes, cut into bite-sized chunks (about 2 lbs)
1 cup okra, cut into 1/2″ pieces (about 10 okras)
1/2 yellow plantain, cut into bite-sized pieces
3 carrots, cut into bite-sized chunks
2 cups collard greens, sliced (about 4 leaves)
juice of 1/2 lime (1 tbsp)
sea salt and pepper to taste, about 1 tsp each
1 small handful cilantro, chopped

1. In a stockpot, warm the olive oil over medium heat, then add the onion. Sauté until translucent and softened, about 4 minutes. Add the garlic, allspice, and thyme, and sauté until aromatic, about 1 minute.

2. Add the green onions, bay leaves, coconut milk, and water. Bring to a simmer, then add the pumpkin and taro, and cook for 5 minutes. Reduce heat if it turns into a boil – you’re looking for a lively simmer, but not a full-on boil. Add the potatoes and cook for another 3 minutes. Stir in the okra, plantain, and carrots, and cook for another 5 minutes. Finally, remove the green onions (and any bay leaves and thyme sprigs you can find), then add the collard greens; simmer until darkened and bright green, about 4 more minutes. At this point, all of the vegetables should be easily pierced with a fork.

3. Remove from heat, and add the lime juice. Add salt and pepper to taste; once it tastes good, stir in the cilantro and serve.

** This stew is traditionally made with split peas, which I omitted to save time and because many people avoid dried peas on a Paleo-style diet. To cook this dish with peas, you’d want to soak them for 10-12 hours, then add the peas when you add the coconut milk and water, and cook until soft, about 1.5 hours, before moving on to the next steps.

** Be sure to tell your dinner guests not to eat the whole pimentos. If you’re serving this to children, consider using 1/2 tsp ground allspice instead of whole berries.

** To give the stew a little bit of a kick, you can add a scotch bonnet (or habanero) pepper when you add the coconut milk and water, and remove it before serving. For more spice, burst the pepper in the stew before removing it.

** Holy crap, putting plantains in soup is awesome. This was my first experience.




via The Domestic Man » Vegetables http://ift.tt/1pBdaNG

19 hours ago URL
  Tags thedomesticman.com sides-veggies veggies


Guest Post: Mini Chocolate Waffles

Guest Post: Mini Chocolate Waffles

Ummmmm how good do these look?! I haven’t done a guest post in a while so I’m pretty excited to have Savory Lotus share her gorgeous recipe with us. Katja has beautiful and creative recipes on her site for any sort of flavor palate out there. I seriously want to try all of her recipes. Go check out her recipes index and get to cooking! But first, make these Mini Chocolate Waffles RIGHT NOW for breakfast!

____________________________

This is for all of you chocolate lovers out there.  Cute little mini chocolate waffles that are going to blow your mind, or at least your taste buds.

Some occasions just call for decadent eats.  It’s not like we eat chocolate waffles every day for breakfast around here.  But there are times when the need arises.  And you might as well make it good.

This little recipe was developed on a rare Friday night when I was actually alone in my house.  No kids.  No sweet man.  Just little old me and my waffle maker.  Who makes chocolate waffles on a Friday night?  I do, I guess.

I have to admit that I have been in a little creative slump lately.  I have been cranking out recipes, blog posts, and photos for month now.  Feeling super inspired.  Enjoying the creative process.  But somehow over the past few weeks, I’ve lost my creative edge.  I’ve been feeling a bit lazy and uninspired.  So on the particular Friday night in question I decided to get my MOJO back.

What do I do to find inspiration?  I start crawling the web.  I start looking at all of my favorite blogs out there.  PaleOMG, Nom Nom Paleo, Rubies and Radishes. Pinch of Yum, The Spunky Coconut, The Urban Poser, Living Loving Paleo, Against All Grain, Empowered Sustenance… there are so many that I love.  And then there’s PINTEREST.  I could get lost on there for hours.  Follow me on PINTEREST here.

Not sure how recipes actually come to me.  It usually starts with a photo of something really yummy looking. It makes me think of how I can make that but healthier. I bookmark tons of recipes.  I look at tons of food photos.  I’m always looking for that creative spark.  Something usually grabs me.  My wheels start spinning.  And all of a sudden, I know what I want to make next for the blog.

This recipe started with an image of some really sweet-looking waffle ice cream sandwiches.  What an awesome idea.  Mini waffles stuffed with ice cream.  BRILLANT!  So I started to think about how cute mini waffles could be.  Then I started to think about how I wished I had some chocolate.  Why not make some mini chocolate waffles?    Inspiration found!

Darling little grain free mini chocolate waffles that you can feel good about eating.  Loaded with nutrient-dense eggs, healthy coconut fats and flour, unrefined maple syrup, and antioxidant-rich raw cacao powder.  Decadent.  Crisp.  Delish! So, here you go.  Make.  Eat.  Enjoy.

Guest Post: Mini Chocolate Waffles
 
Prep time
Cook time
Total time
 
Ingredients
  • ¼ cup coconut flour
  • ¼ cup raw cacao powder or cocoa powder
  • ¼ tsp baking soda
  • ¼ tsp unrefined sea salt
  • 3 eggs
  • ¼ cup full fat coconut milk
  • 2 TBS ghee or coconut oil, melted
  • 3 TBS real maple syrup
  • 1 tsp vanilla extract
  • ghee or coconut oil for waffle iron
  • TOPPINGS:
  • fresh berries
  • maple syrup
  • the perfect chocolate sauce
Instructions
  1. Preheat your waffle maker.
  2. Sift together coconut flour, cacao, baking soda, and salt. Set aside.
  3. Using a hand blender, whisk together eggs, coconut milk, fat of choice, maple syrup, and vanilla until well combined and foamy, about 20-30 seconds.
  4. Add dry ingredients to wet and blend together again.
  5. Liberally brush waffle iron with ghee or coconut oil. Drop spoonfuls (about 1 TBS) of batter randomly onto waffle iron, being sure that the edges of each mini waffle do not touch. I can fit 4 separate mini waffle plops onto my waffle iron.
  6. Cook until nice and crisp. Repeat until all the batter is gone. Top with fresh berries, maple syrup, or try my perfect chocolate sauce. Enjoy!
Notes
Makes 20 mini waffles

Mini Chocolate Waffles -- savorylotus



via PaleOMG - Paleo Recipes » Breakfast http://ift.tt/1oFAHQY

22 hours ago URL
  Tags PALEOMG Breakfast


Guest Post: Mini Chocolate Waffles

Guest Post: Mini Chocolate Waffles

Ummmmm how good do these look?! I haven’t done a guest post in a while so I’m pretty excited to have Savory Lotus share her gorgeous recipe with us. Katja has beautiful and creative recipes on her site for any sort of flavor palate out there. I seriously want to try all of her recipes. Go check out her recipes index and get to cooking! But first, make these Mini Chocolate Waffles RIGHT NOW for breakfast!

____________________________

This is for all of you chocolate lovers out there.  Cute little mini chocolate waffles that are going to blow your mind, or at least your taste buds.

Some occasions just call for decadent eats.  It’s not like we eat chocolate waffles every day for breakfast around here.  But there are times when the need arises.  And you might as well make it good.

This little recipe was developed on a rare Friday night when I was actually alone in my house.  No kids.  No sweet man.  Just little old me and my waffle maker.  Who makes chocolate waffles on a Friday night?  I do, I guess.

I have to admit that I have been in a little creative slump lately.  I have been cranking out recipes, blog posts, and photos for month now.  Feeling super inspired.  Enjoying the creative process.  But somehow over the past few weeks, I’ve lost my creative edge.  I’ve been feeling a bit lazy and uninspired.  So on the particular Friday night in question I decided to get my MOJO back.

What do I do to find inspiration?  I start crawling the web.  I start looking at all of my favorite blogs out there.  PaleOMG, Nom Nom Paleo, Rubies and Radishes. Pinch of Yum, The Spunky Coconut, The Urban Poser, Living Loving Paleo, Against All Grain, Empowered Sustenance… there are so many that I love.  And then there’s PINTEREST.  I could get lost on there for hours.  Follow me on PINTEREST here.

Not sure how recipes actually come to me.  It usually starts with a photo of something really yummy looking. It makes me think of how I can make that but healthier. I bookmark tons of recipes.  I look at tons of food photos.  I’m always looking for that creative spark.  Something usually grabs me.  My wheels start spinning.  And all of a sudden, I know what I want to make next for the blog.

This recipe started with an image of some really sweet-looking waffle ice cream sandwiches.  What an awesome idea.  Mini waffles stuffed with ice cream.  BRILLANT!  So I started to think about how cute mini waffles could be.  Then I started to think about how I wished I had some chocolate.  Why not make some mini chocolate waffles?    Inspiration found!

Darling little grain free mini chocolate waffles that you can feel good about eating.  Loaded with nutrient-dense eggs, healthy coconut fats and flour, unrefined maple syrup, and antioxidant-rich raw cacao powder.  Decadent.  Crisp.  Delish! So, here you go.  Make.  Eat.  Enjoy.

Guest Post: Mini Chocolate Waffles
 
Prep time
Cook time
Total time
 
Ingredients
  • ¼ cup coconut flour
  • ¼ cup raw cacao powder or cocoa powder
  • ¼ tsp baking soda
  • ¼ tsp unrefined sea salt
  • 3 eggs
  • ¼ cup full fat coconut milk
  • 2 TBS ghee or coconut oil, melted
  • 3 TBS real maple syrup
  • 1 tsp vanilla extract
  • ghee or coconut oil for waffle iron
  • TOPPINGS:
  • fresh berries
  • maple syrup
  • the perfect chocolate sauce
Instructions
  1. Preheat your waffle maker.
  2. Sift together coconut flour, cacao, baking soda, and salt. Set aside.
  3. Using a hand blender, whisk together eggs, coconut milk, fat of choice, maple syrup, and vanilla until well combined and foamy, about 20-30 seconds.
  4. Add dry ingredients to wet and blend together again.
  5. Liberally brush waffle iron with ghee or coconut oil. Drop spoonfuls (about 1 TBS) of batter randomly onto waffle iron, being sure that the edges of each mini waffle do not touch. I can fit 4 separate mini waffle plops onto my waffle iron.
  6. Cook until nice and crisp. Repeat until all the batter is gone. Top with fresh berries, maple syrup, or try my perfect chocolate sauce. Enjoy!
Notes
Makes 20 mini waffles

Mini Chocolate Waffles -- savorylotus



via PaleOMG - Paleo Recipes » Treats http://ift.tt/1oFAHQY

22 hours ago URL
  Tags PALEOMG Treats


Strawberry Caprese Bowl

Strawberry-Caprese_Bowl_1_Square

A super fresh version of Caprese salad that goes just as well as breakfast, as dessert, as an appetizer, as a BBQ side dish, as lunch, as…yes, pretty much as anything you’d like! It does contain dairy, but if you’re up for it you should definitely give it a try…it will only take 5 minutes of your time to prepare, but the satisfaction will linger for a long time.

via fastPaleo » Recipe Types » Salads http://ift.tt/1zobUV9

1 day ago URL
  Tags Salads Fast Paleo


Paleo Coconut-Lime Fruit Salad

Paleo Coconut-Lime Fruit Salad



{photo cred: Spoon Fork Bacon} I am thrilled to participate in the #SoLetsPigOut virtual potluck, hosted by my friends Gina of So… Let’s Hang Out and Emily of The Pig and Quill. Both of their blogs are must reads. These […]

The post Paleo Coconut-Lime Fruit Salad appeared first on Rubies & Radishes.



via Rubies & Radishes » Treats http://ift.tt/1pgAXF6

4 days ago URL
  Tags www.rubiesandradishes.com desserts treats


Paleo Coconut-Lime Fruit Salad

Paleo Coconut-Lime Fruit Salad



{photo cred: Spoon Fork Bacon} I am thrilled to participate in the #SoLetsPigOut virtual potluck, hosted by my friends Gina of So… Let’s Hang Out and Emily of The Pig and Quill. Both of their blogs are must reads. These […]

The post Paleo Coconut-Lime Fruit Salad appeared first on Rubies & Radishes.



via Rubies & Radishes » Salads http://ift.tt/1pgAXF6

4 days ago URL
  Tags rubiesandradishes.com salads


Ginger Garlic Meatballs with Dipping Sauce

img_0325

Great recipe for a hearty dinner or snacking for a crowd.  Lots of flavor and completely Paleo.

via fastPaleo » Recipe Types » Pork http://ift.tt/Uw9nsi

5 days ago 1 note URL
  Tags Pork Fast Paleo


Cherry Chocolate Chips Cookies

Cherry Chocolate Chips Cookies

Cherries again, Juli? Really? So creative. My b.

You guys, I shopped yesterday for jeans and found the greatest pairs ever. You have to check out my post tomorrow because they are freaking awesome and for only $50ish. I’m bouncing with excitement. Thanks for caring. Wait, you don’t? Crap.

So Jackson is getting quite clever at his age of 6 months. The other night, we left for dinner and left Jackson out of his crate which we have been doing for a while now. The only thing that has happened so far was Jackson knocked over a cup of coffee on our coffee table and licked it all up and pretty much pissed everywhere and went insane since he was bubbling up inside with caffeine. BUT, that was my fault. This time around, when we came home from dinner, we couldn’t find him for a second. Until we heard some movement on our dining table. And understand that our dining table is bar height, so it’s not a normal short table. So he hopped onto one of the high chairs, then the table, then he got stuck up there and decided to nap on the table. The poor kid didn’t know if he was in trouble or if we were impressed when we came home. He didn’t want to look us in the eye. I was honestly impressed. He’s just such a curious little guy.

Speaking of 6 months, I posted a picture on instagram of Jackson sitting on his balls. Because it was hilarious. Probably since I don’t have balls so anything with balls is just a real hoot. Anyways, after I posted that picture, people started commenting about how I need to get him neutered and the earlier the better. Here’s the thing, we’re cutting those little guys off soon, even though it’s none of their business, but you don’t see me posting on their instagram about making sure they circumcise their children. Um, no. Because that would be weird. Nor do I comment to people on the street about cutting their dog’s balls off. That would just be rude. I guess people on instagram are just weird and rude.

Man, are people going to be pissed about that last paragraph. And circumcision.

Hmmmm. How in the hell do I transition now.

LIKE THIS. It’s the last day to sign up for my Kelly Moore Bag giveaway!! Have you signed up yet? Last day to have the chance to win a Kelly Moore Bag of your choice (a $249 value!) AND the giveaway is open to anyone worldwide! Go sign up RIGHT NOW!

Cherry Chocolate Chips Cookies
 
Prep time
Cook time
Total time
 
Serves: 13-15
Ingredients
  • 1 cup almond butter
  • ⅓ cup raw honey
  • 1 egg, whisked
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • ½ cup Enjoy Life Mega Chocolate Chunks (or dark chocolate chips)
  • ½ cup cherries, sliced and pitted
Instructions
  1. Preheat oven to 350 degrees.
  2. Place all ingredients in a large bowl, except for chocolate chips and cherries, and mix well. Then fold in chips and cherries.
  3. Line a baking sheet with parchment paper or silpat.
  4. Use a cookie scoop to scoop out a dollop of cookie mix and place on baking sheet about 1-2 inches apart from each other. Makes about 13-15 cookies.
  5. Bake for 15-17 minutes.
  6. Let cool and then eat em’ up!

IMG_1834



via PaleOMG - Paleo Recipes » Treats http://ift.tt/1nkjZX9

5 days ago URL
  Tags PALEOMG Treats