Korean Beef

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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.

Ingredients:
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

Directions:
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.

Easy Beef Shish Kabobs

wpid-img_20140511_184137110.jpgThis is a little too easy to even call a recipe, and you can adapt it to whatever your mood is. When my hubby made it this particular night he chopped up some onion, zucchini, tomatoes, potatoes, and green peppers along with the beef. He added them all to the wooden skewers (you want to let them soak for about 30 minutes before you use them so that they don’t burn) and then added some steak seasoning. He tossed them on the grill to our preferred done-ness and we ate up. I’ve also made them with marinated meat as well. The Beef Jerky recipe from Primal Palate makes a fantastic shish kabob marinade, actually. I just let the steak soak in the marinade over night before putting the kabobs together.

wpid-img_20140511_180819096.jpgIt makes for a quick, easy meal that you can cook without heating up your entire house during the summer months. 🙂

Easy Delicious Breakfast Hash from PaleOMG

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Easy Delicious Breakfast Hash

I love breakfast. It makes me happy. Some people aren’t big breakfast eaters, but I am. I love everything about it, and when I don’t get it, I am kind of a grumpy pants. So, when I saw this recipe for Easy Delicious Breakfast Hash from PaleOMG, I  wanted to make it right away.  I did make a few changes to the recipe. Instead of a poblano pepper, I used a jalapeno. I also left out the mushrooms, because my hubby is allergic. For the sausage, I used these guys…

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Here is a shot of the ingredients. It looks pretty good, until you see sugar mentioned. (My bad for not checking in the store…) I also tend to be a bit weary of  “natural flavorings.” If they are so natural, why can’t you just tell me what they are…..wpid-IMG_20140104_114538002.jpgRegardless, it was delicious, and the little bit of sugar in there didn’t kill us. Although, I will check more carefully next time I’m buying ingredients. It did take me longer than the 15 minutes of prep and 15 minutes of cooking time that Juli mentions in her recipe though. I’m going to guess it’s because I cooked my eggs to be over hard, not over easy, like she recommends. I’m also a bit slow with my chopping skills.

Three Ingredient Banana Pancakes

banana pancakes 2I have been craving pancakes for a few weeks now. The problem is that my husband isn’t a huge fan of pancakes, so I rarely make them. This recipe floated around facebook one day, and it’s so easy that I didn’t mind making them just for myself. (The recipe was on a bunch of Paleo Pages, with no credit to who came up with it. I didn’t create the recipe).

Ingredients:

1 Banana, mashed

2 eggs

A few shakes (maybe 1/8 – 1/4tsp) cinnamon

Put all of the ingredients in a bowl and mix together. Pre-heat a skillet on medium heat. Add some coconut oil, or grass fed butter to the skillet. Pour about 1/4 cup of the batter into the skillet. Once the bottom side firms up, flip and cook the other side. Once both sides are browned, put it in your belly.

 

PaleOMG’s Almost 5 Ingredient Pizza Spaghetti Pie

wpid-IMG_20140326_230439826.jpgNormally, I try to get a picture of my food before it gets devoured. I didn’t have that opportunity with this one. I’ll get to that, part, though. 🙂

So, as I mentioned in the MIA post, hubby and I have taken a “let’s do us” approach to the eating and cooking situation lately. Asisde from the fact that I’ve still got pretty bad morning sickness, I’m starting to feel much better. I no longer feel like I’m running on empty. I don’t need a nap every single day, and I am sleeping better at night. My pain has been greatly reduced and the symptoms from my IC are starting to lessen. I’ll take it. Hubby has been feeling better, too. We’re still struggling to get the little one to each much other than fruit, but I’m sure that if I just keep offering it to her, we’ll have a little paleo kiddo in no time. (That’s what I keep telling myself anyway….)

So, I’d seen this recipe for Almost 5 Ingredient Pizza Spaghetti Pie on the PaleOMG blog. Then I saw some tweets about it. Then it kept popping up over and over and over again in my instagram feed. So, finally, I decided to see what the fuss was about. I made the recipe, adding a diced green pepper, a handful of diced pepperoni (Applegate Farms makes a fairly junk free one). I also mixed some shredded mozzarella in before I baked it, because we eat dairy. I didn’t measure it, but I’d guess that I used about a cup in the spaghetti and then another 1/4 cup sprinkled on top.

As this was baking, the family started lurking around the kitchen. We were eating pretty late, so I figured that they had all already eaten. Much to my surprise, however,  they not only hadn’t eaten, but they wanted to eat something that I made. I let it bake for just over an hour, but it probably needed a little bit longer. I couldn’t take it any more though, and pulled it out of the oven, and set it on the counter to rest. I went to check on the baby, and when I came back downstairs, they had all decided to dig right in. Uh, okay. What is awesome, though, is that everyone loved it. It was so, so, so good. So good, in fact, that my husband wanted it again the next night. (There weren’t any left overs though). They all had seconds. My brother in law with the health issues had thirds. It was one of the first times since his diagnosis where he could eat as much as he wanted. He didn’t go to bed unsatisfied or hungry. That, for me, is the best part.

Cinnamon Raisin Bread

Sliced Cinnamon Raisin BreadI am a breakfast eater. I love it. Back before I was Paleo, I would eat a bowl of cereal, usually with some fresh berries added every morning. After going paleo, I’d usually eat some eggs, usually hard boiled, with some fruit. Fruit never bores me. I love it. Eggs, however, bore me. I don’t even like hard boiled eggs most of the time, either. I just don’t. However, I can hard boil a bunch of eggs at the beginning of the week and have breakfast already made for me in the morning. I like things to be easy more than I dislike hard boiled eggs. With that said, here in NH, fresh fruit isn’t in season any more, and being that we’re living with family, I’ve not been good about eating breakfast. To fix that, I made a loaf of cinnamon raisin bread to have on standby for a quick and easy breakfast. (Again, as with pretty much any baked good, this isn’t a good choice for all the time. It’s still a cheat food, paleo or not….but it’s delicious.)

Cinnamon Raisin Bread This recipe is from Taylor Made it Paleo. If you aren’t familiar with her site, go check it out. She has a lot of delicious goodies on her site.

Ingredients:

  • 2 cups almond flour
  • 2 tbsp ground cinnamon
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 5 eggs
  • 1/4 cup honey (I used raw, local, wildflower honey)
  • 1/4 cup coconut oil, melted
  • 2 tsp vanilla
  • 1/2 cup raisins
  • 1/4 cup walnuts (optional- ( skipped them)

Directions:

  1. Preheat oven to 350.
  2. Line a bread pan with parchment paper, so that some sticks out on either side (to help with removal). -I actually find this to be kind of a pain. I’m not sure if coating the pan with a little coconut oil would make it easy to remove, but lining it with parchment paper always means that I have wrinkles in the finished product.
  3. Combine almond flour, cinnamon, baking soda, and salt in a medium sized bowl.
  4. Combine eggs, honey, coconut oil, and vanilla in a stand mixer until all ingredients are well incorporated.
  5. Slowly add dry ingredients to the wet, and continue mixing.
  6. Once everything is well mixed, add raisins and walnuts (if you use them)
  7. Pour batter into bread pan.
  8. Bake for about 30 minutes, or until a toothpick comes out clean in the center.

I served mine with some grass-fed butter, and just a touch more of the local honey. This bread was even a hit with the not Paleo family.