Monday, August 27, 2012

Menu Plan Monday: Week of August 27th, 2012


Both my husband and I actually plateaued at the moment but I don't want you to read this and think we are doing everything by the book and still do not loose.  As the weeks go on and you are more comfortable with how things work you allow yourself cheats like extra fruit, 90% dark chocolate and all those better-than-the-regular-stuff Paleo Baked Goods!!! ;-).

Kids are full swing back to school and having a blast.  My Son who is a bit on the chunk side actually lost a pants size in clothes due us keeping him on paleo like us.  He actually prefers our Paleo Pizza crust over the old (and still very incredibly good) Gluten Free version I have posted here.  That helps me pack him pizza for lunch.  Cold pizza since his school does not have a microwave for the kids.  Son also takes Almond Butter and sugar free jam on Paleo bread pretty often.  This he cold eat every day actually.  I have plans for chicken nuggets breaded in pork rinds, Applegate lunch meats.

Monday:
Grilled Strip Steak, Sauteed Mushrooms, Broccoli

Tuesday:
Grilled Country Style Ribs, home made Cole Slaw, Green Beans

Wednesday:

Thursday:
pork chops
Mrs. Dash seasoned Fried Pork Chops, Mashed Cauliflower, Broccoli

Friday:
Grilled Sirloin Steak, Sauteed Mushrooms, Broccoli

Saturday:
Green Leaf Lettuce Taco Dinner

Sunday:
Pork Roast, Sauerkraut, Mashed Cauliflower, Green Beans


Looking for inspiration? I can help in three different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. Visit Heather at Celiac Family, the Gluten Free Menu Swap headquarters!
  3. You can also view my past menu plans here 




    Print

    Thursday, August 23, 2012

    Paleo Custard Ice Cream Base



    Shall I call this Paleo?  Technically it is NOT paleo with sweetener in it.  I add sweetener for my children because......well.....lets just say that I am again imposing my ideas of childhood on them!!!  What is a childhood without sweets?  So I like to add 2 to 3 tablespoons of some kind of sweetener to any of my desserts just for my kids!  I have grown so far from tasting and enjoying sweet foods that I find the taste of sugar overpowering beyond 3 tablespoons.

    First, a little history.  My daughter has radical reactions to wheat,  not only Celiac but hives like a full blown allergy. Don't even let her breath next to wheat or she will get red circles under her eyes and gut issues exactly an hour later. For the most part this does not affect ice cream.  My son, however, is the silent sufferer. He has the just-mild-enough-to-not-have-radical-reactions sort of intolerances and allergies.  He suffers with a mild gut pain that builds over time and can suffer for 2 days to a week once the issue has reached its height.  But, immediately after taking in a toxin-to-him, he is fine. His issues are intolerances to Wheat and Casein but RAST tested mildly allergic to beef, corn and shellfish as a baby.  Keeping him away from beef and shellfish were easy.  The corn, however, was not so easy.  I am afraid I did not know enough about corn and its use as a sweetener back then.  He has outgrown the beef and shellfish allergy but now his allergy to corn is worse than ever.  He would literally rather starve then to eat a corn related product and suffer.

    So ice cream...... lots of it is sweetened with corn syrup!  Not to mention that its main ingredient is dairy,  LOL.  So I have been tinkering with various substitutes lately.  I want something that suits our Paleo lifestyle while addressing our various other issues.  So first I start with these recipes:

    3 Vegan Almond Milk recipes using Banana from Bay Area Bites

    While I adored the banana ice cream the kids were offput by the underlying banana taste.  See....I close my eyes and think of the chocolate covered bananas I enjoyed as a kid.  Maybe my kids would enjoy these recipes better once I mastered a more exact replacement for the ice creams they liked from the store.

    Coconut Milk Ice Cream recipe using strictly coconut milk

    I thought the high fat content of the pure coconut milk was odd.  The ice cream sort of coated the tongue sort of like a heavy cream ice cream would.  So I mixed them.  The end result I really enjoyed the texture of.  I am re-introducing the egg as a thickener because while we have to eliminate a lot of items in our house, eggs were NOT one of them.  THIS is the recipe that works for us.  Best yet, its a base.  Use it to create your own master piece!!!

    1 1/2 cups Almond Milk (unflavored or home made)
    1 cup of Coconut Milk (equal parts cream/milk)
    3 Tablespoons of Raw Honey (or Agave which is not paleo)
    3 egg Yolks

    • Heat over medium low in a saucepan both milk products and honey until coconut cream and honey are both dissolved and fully incorporated. Mixture is hot but not boiling.
    • Place egg yolks in a bowl and whisk.  
    • While whisking, slowly add a ladle full of hot milk into egg and continue to whisk.
    • Slowly add egg mixture into hot milk mixture in sauce pan, whisking constantly.
    • Mixture will slightly thicken and coat the back of your spoon (about 5 minutes).  Using a candy thermometer make sure your custard reaches 160 degrees!!!
    • Turn heat off and allow to cool.  A sink with cold water half way up sauce pan will quicken the process if need be.  Just make sure to stir.  
    • Place covered in fridge until ready to use.  If you have a fine mesh strainer, pour mixture through it and into ice cream makers bowl.
    • Operate machine according to your manufacturer's instructions.
    • Enjoy!
    Add vanilla bean, coco powder, nuts, fruits.....whatever suits you!! 




    Print

    Monday, August 20, 2012

    Menu Plan Monday: Week of August 20th, 2012

    Happy Birthday Week Mommy!!!

    Hubs lost 47 total pounds already and only recently have I noticed (I know, I know.... has my head been in the sand) that he really does have a long skinny frame.  I can reach my one arm 3/4's of the way around him now where before my hands did not touch.  LOL, his family and friends would not notice him at all.  I am again plateaued.  These last 8 lbs. will be stubborn I guess.

    I am still two finger typing so lets get on with it shall we?  My kids are both back to school full time as of today and still sticking with the usual favorites.

    Monday:
    Hungarian Pot Roast, Sauteed Mushrooms

    Tuesday:
    Mrs. Dash Seasoned and pan fried Pork Chops, Cauliflower Rice, Broccoli

    Wednesday:
    BBQ Chicken Breasts, Broccoli and Spinach

    Thursday:
    Grilled Strip Steak, Green Beans, Sweet Potato Fries

    Friday:
    Grilled Country Style Ribs, Mixed Steamed Veggies with butter

    Saturday:
    Sirloin Steak, Mashed Cauliflower, Spinach
    Print

    Monday, August 13, 2012

    Menu Plan Monday: Week of August 13, 2012

    Well I broke the plateau curse, I am down another 2 pounds.  Hubby is plateaued now!  I guess I gave it to  him!!! tee hee.  I had a reader tell me about her hubby who lost a lot of weight and he introduced a tad bit more calories to trick the body.  Thats what I did.  I was eating so little that I guess my body wanted to hold onto whats left.  My middle is getting so thin, it looks like I work out. Crazy man!

    I literally spent like $20 on food this week.  I still have leftover meats from purchasing two sets of 5 for $20 at the store last week.  It is crazy how much less we eat now.  I picked up more dollar frozen veggies, eggs, lettuces and Paleo approved Salami!!  My son has been enjoying what he calls a Reeces Peanut Bitter Cup Sandwich for lunch.  One of the bread slices is Nutella (oh the sugar horrors I know) and the other is Peanut butter.  He says its like he smooshed the candy between the bread slices!!! ;-)  Now if only I can find a better Hazlenut spread, a HEALTHY one!?!?!?!?!  It is mandatory that he bring a raw veggie and a pure unprocessed piece of fruit so I feel better about the whole thing.

    I have been baking like a mad woman this weekend.  So far I made an Apple Coffee Cake,

    Sunday:
    Rosemary Chicken, Cauliflower Rice and French Green Beans

    Monday:
    Green Leaf Lettuce Tacos.  Oh how we all love this so much!  It is so messy tho as lettuce does not hold in the juices!  ;-D

    Tuesday:
    Stuffed Bell Peppers.  I made pizza sauce the other day which will convert nicely into pepper stuffing.  I'll just add cauliflower rice and ground turkey.

    Wednesday:
    Pork Stir fry with onions and cabbage.  I love adding whatever veggies I have leftover from earlier in the week,  We never waste a drop around here!

    Thursday:
    Filet Minion, Sauteed Mushrooms and Spinach.  Still had two left from last time.  

    Friday
    Roasted Chicken Legs, Cauliflower Rice, and Whatever Dark Green veggie we have left.


    Looking for inspiration? I can help in three different ways.
    1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
    2. Visit Heather at Celiac Family, the Gluten Free Menu Swap headquarters!
    3. You can also view my past menu plans here 
    Print

    Avocado Chicken Salad

    The hardest thing about the Paleo Diet (in my books) is the elimination of dairy. I really missed the creamy texture if cheese.  That is until I discovered my love of Avocados!  They have all the rich fatty creaminess I missed.  I started adding avocado to every salad I ate.  It's like pure creamy heaven.  What I love to do is use Avocado anywhere I would like to use creamy cheese,  my first stop was Mayo.  While I do make my own Paleo Mayo, its time consuming and I won't use it once its stored due to it having raw eggs. I don't need a fancy recipe to use Avocados either. I will dice it and add it to just about anything.  Dishes like Taco's and Chili now must have small diced avocado on top instead of the traditional cheese.

    Where am I going with sharing all of this? Avocados from Mexico’s Website, of course! Because of my love of Avocado's and the fact that this blog simply must feature everything I personally love, we have partnered with Avocados From Mexico.  If you want more Avocado recipe inspiration than you simply must  visit their “Recipes from Avocado Lovers” section.

    The folks at Avocados From Mexico have just launched a new recipes section on their site "Recipes From Avocado Lovers" to give foodies who love avocados, the opportunity to upload their favorite avocado recipes, download ringtones, wallpapers and other fun items to show their avocado love and discover other fan favorite avocado recipes. Do you love avocados? Then you will love the new Avocados From Mexico recipe website "Recipes From Avocado Lovers", where you can submit your favorite avocado recipes and share you avodao love with with other foodies like you.

    Are you interested in seeing what my all time favorite thing to do with avocado's is?

    There it is, Avocado Chicken Salad.  
    The prep is the biggest part of this dish.


    2 cups of diced up cooked Chicken (using leftovers is a great idea)
    1 small (1/4 cup) Onion, finely diced sweet or red
    4 strips of Bacon, cooked and crumbled
    1 Avocado, half diced, half sliced
    2 Tablespoons Mayo (Dukes has no sugar for low carbers but is not Paleo)
    1 teaspoon Garlic, minced
    1 /2 teaspoon Onion Powder, Salt, Pepper & Lemon Juice
    Romain Lettuce, ripped into bite sized pieces

    • Place chicken, onion and bacon into small mixing bowl.
    • On a clean cutting board, mash with fork or the back of a spoon the diced avocado with mayo, garlic, spices and Lemon Juice until it is fully incorporated and is creamy.
    • Fold dressing into the small bowl of chicken until fully combined.
    • Serve a heaping cup of chicken salad over top of Lettuce and top Avocado slices.
    • Serves 2-3.
    • Enjoy!


    Looking for more recipes using Avocado's? Check out the new recipes section “Recipes from Avocado Lovers” on Avocados from Mexico’s Website



    This sponsorship is brought to you by Avocados From Mexico who 
    we have partnered with for this promotion.
    Print

    Monday, August 6, 2012

    Menu Plan Monday: Week of August 6th, 2012


    I broke two fingers on my right hand so its taking me forever to type this up!  Ok so I am trying out my new food budget starting today.  I stopped at Kroger and picked up the two sets of the 5 for $19.99 meats.  I was originally was going to stick with one set but my brother is in town and I needed to accommodate for him,  I still managed to stay within my budget but mostly because I buy in bulk items needed for my sons lunches.  Cereals I stocked up on last time Kroger included Chex Cereals in their MEGA event.  I had a hand full of $1 off coupons making them $.79 a box!  Kroger sent me Customer Appreciation coupons for free Eggs so that timing was right!

    I purchased three 2-packs of bacon wrapped Filet Minion (yup, they were included), two 4 pack of hamburgers, pork chops, two 1.25 pound packs of ground meat, large pack of chicken legs, and a pack of ham steaks (looks to be four or more in there).  Frozen veggies are a dollar this week still so I spent another $10 in frozen veggies (cauliflower, spinach, broccoli, green beans, onion and pepper mix), eggs, butter and almond milk completes the purchase.

    Still dieting.  Hubs lost a total of 44 1/2 pounds so far.  He continues to loose each week.  I am still plateaued at 10 pounds from my healthy BMI.  Still fighting the good fight and not using sugar or sugar like products very much at all. I still add my 2 tablespoons of honey to my baked goods.  Have you seen the 60 minutes yesterday titled, "Toxic Sugar?"  I included the link so you can watch it.  I thought that the doctor, talking about when legislation decided to promote cutting fat, was going to break out with a Paleo speech!  LOL....  Y'all know they cut that part out right? ;-)

    Monday:
    Green Leaf Lettuce Tacos,  Our Favorite Meal!

    Tuesday:
    Filet Minion, Sauteed Mushrooms and Spinach

    Wednesday:
    Hamburgers topped with Lettuce, Tomato and Onion and served with Sweet Potato Fries

    Thursday:
    Buffalo Wing style Chicken Legs
    Making buffalo wing sauce for the bigger style legs.

    Friday:
    Ham Steaks, Cole Slaw, Broccoli
    Print

    Saturday, August 4, 2012

    Easy Pickled Jalapenos


    We are much more likely to eat all those excess jalapenos from our garden if we jar them.  I absolutely LOVE picked jalapenos over nachos with that "profit maker" cheese sauce.  Ahh bad for you food but I swear I could just pull up a bucket full!  ;-).



    1 cup Water
    1 cup White Vinegar
    3 cloves of Garlic, Peeled and Cracked
    2 Tablespoons of Coarse Kosher Salt
    1 Tablespoon of Peppercorns
    • Sterilize canning jars in dishwasher on sterilize cycle or wash jars with hot sudsy water and boil jars until hot (a few minutes).
    • Clean Jalapenos well, remove top and slice into coins.  We like to remove as many seeds as we can for ours, but traditionally they are left in.
    • Add Water, Vinegar, Garlic, Salt and Peppercorns into a small saucepan and simmer for about 5 minutes.
    • Pack pepper coins into sterilized jars.
    • Pour pickling liquid over peppers inside the jar.
    • Place top on jar and place inside pot large enough to cover up.
    • Boil for 10 minutes in 2 inches of water.
    • Cool and store.
    Print
    Related Posts Plugin for WordPress, Blogger...