Most people who are paleo will tell you that at some point or another, they just really miss pizza. We’re no exception to this rule. Finding a good paleo pizza recipe, however, can be tough. It’s a lot of trial and error, and sadly, some not so good dinners along the way. Well, I happened upon this recipe from Paleo Spirit. I don’t have, and have never actually used Tapioca Starch, so I substitited arrowroot powder, since I’ve heard that they can be substituted for one another. I also always add some italian seasoning (oregano, basil, thyme, and a little rosemary) to my pizza crusts. I add the dried herbs on top of whatever liquid the recipe calls for. This refreshes the herbs so to speak and makes them a bit more flavorful. Here is a picture of the cooked crust.
I then topped it with some home made pizza sauce, cheese (we eat dairy) and some pepperoni. It turned out to be really tasty.
You will have to forgive this horrid picture. Believe it or not, I am trying to improve my photography skills. Regardless, this dish was much better than it looks, and easy to make. I used a recipe that I found online http:// http://elizabethbryant.blogspot.com/2010/05/korean-beef.html, and modified it to make it paleo.
I lb ground beef (I bet bison would also be tasty)
1/4 cup honey
1/4 cup coconut aminos
1 TBS sesame oil
3 gloves of garlic minced*
1/2 tsp ground ginger
1 tsp crushed red pepper flakes
salt and pepper to taste
Heat a skillet over medium high heat. Add the ground beef and cook until it’s brown. Drain any excess fat. Mix the remaining ingredients in a bowl and add them to the skillet. Simmer for a few minutes and serve. I served it over cauliflower rice.
*Confession….I know that fresh is always better, but I buy the already minced garlic that they sell in jars at the grocery store. 1/2 tsp is the equivilent to one clove of fresh garlic. I use this cheat in every single recipe I make. Nobody has ever noticed a difference and I save myself a few minutes of time.
I have a confession to make. Prior to making this soup, I have never eaten butternut squash soup before. I had certainly never cooked with it before. While I have to admit that I found peeling it to be a gigantic pain, this soup was so good. I used the recipe from Primal Palate’s book, the Food Lover’s Kitchen. What I didn’t realize when I started the recipe, however, was that I didn’t have any nutmeg, which the recipe calls for. So, instead of using cinnamon, nutmeg, and ginger seperately, I swapped in an equal amount of pumpkin pie spice. This substitution worked out really well.
One of the things that I like the most about Danielle Walker of Against All Grain’s recipes is that she lives in the real world. She has a husband and a young child, so when she writes her recipes, they don’t usually involved any crazy techniques and hours of preparation. This recipe, from her book Against All Grain is super simple to make. It doesn’t involve a ton of ingredients and it cooks in the crock pot. I paired it with a side of steamed veggies here, but I bet it would be delicious over some cauliflower rice.
Anyone who has ever been near a toddler at feeding time knows that getting them to eat what is put in from them is not an easy task. It’s no exception in our house. We have always had luck getting her to eat fruits and vegetables (although the ones she loved yesterday might be highly offensive today), and since I couldn’t cook when we lived with the in laws, we did a lot of snacking. I’d keep the mini fridge full of fruit and veggie trays (not the most cost effective, by any means, but easy), so that when she was hungry, she had food options. I’d also usually keep some full fat cheese and some Applegate lunch meats. Clearly, not as awesome as sitting down to eat actual meals, (and we did always have something more substantial for dinner), but under the circumstances, it was the best I could do.
When we moved into our own place, I knew that getting her to eat meals (and the meals that I prepared) was going to be an adjustment. I didn’t, however, get the memo that it was going to be such an issue. In the beginning, we tried to force her to eat at least one bite of whatever I made. You would think that just one bite would be do-able, but I have never in my entire life met anyone as stubborn as this child. After a few days of this, we realized that that was not the approach that was going to get us results. If we continued down that patch, meal time was going to turn into a battle every single time, and meal time wasn’t going to be the pleasant family time that I was hoping for.
So, we changed our approach. She does need to sit at the table until everyone is done eating. That’s not negotiable, but we stopped pressuring her to eat. My husband and I do make a big deal about how good the food is while we are eating, and usually this will encourage her to eat it. If it doesn’t though, we just let it go. Maybe she’s not hungry, maybe she is just being picky, I don’t know. However, I won’t make her something different. Dinner is what I make, and that is that. We have had way more success with this method.
Do you have any tips or tricks for getting toddlers to eat? I’d love to hear what works for your family in the comments below!
Fact: I used to HATE mexican food. With a passion. I’m not just talking about taco bell either. Then, we moved to Southern California, where I continued to hate Mexican food. Then we found Chipotle, which was like a gateway drug for me. My husband and I liked Chipotle so much that we would go every Sunday night. Now, as far as fast food type chain restaurants go, Chipotle is probably the best option. They use local, organic, and naturally raised ingredients as much as possibleI respect that, and as someone who has become very aware of what I am putting into my body, I appreciate that. However, our wallets dictate more eating in and less eating out. Luckily, there are ways to make similar food at home.
For this, I used the Cilantro Lime Cauliflower Rice from Popular Paleo. It’s easy to make and tastes good! Then I added the carne asada from Against All Grain. I added some peppers and onions to the meat as I cooked it, and I topped the bowls with guacamole and pico de gallo (I’d like to taell you that I made these myself, but I bought them pre-made from the store to save some time)., and some sour cream. Yum!
So, in case you missed the memo like I did, Brittany Angell is a culinary genius. I have no idea how in the world I was so clueless for so long, but I’m glad that I’m the loop now. I first found one of her recipes on pinterest, (you can follow me here, if you’d like), but when I started browsing her website I was amazed! We’re taking cinnamon rolls, bread, pies, fudge rounds, twinkies! All modified for people with food allergies or special diets. Some of the recipes are part of her Club Angell, which is a paid membership, but some are free. I’d like to say that I’ve tried some of the recipes in Club Angell, and while I absolutely think that the $15 membership is a steal for what you get, $15 can buy a lot of diapers at the moment, so I’m not a member yet. I hope to be eventually, though. She does also have a book coming out soon, which looks awesome. I’ve been following her on instagram, and she keeps posting pictures from the book. IT LOOKS FANTASTIC. You can check it out here. So, this recipe is one of the free ones (yippie!).
I just paired this Sweet and Sour Chicken with a side of steamed mixed veggies. I have to say that it tastes just like take out, and required way less work than a non Paleo version that I used to make.