Paleo Flu Getting to You?

Anyone doing a Paleo diet challenge can tell you that the first couple weeks of the challenge can be quite unpleasant...mostly because your body is detoxing all the pseudo-crack (aka "sugar") out and just like any junkie detoxing, it's going to suck.  This is known as the "Paleo Flu".  I swear though, you fight through it and then one day you wake up and it's all better and you NEVER want to look back.

I found that during this detox period, a little increase in fruit intake initially really helped overcome the sugar withdrawal and then when my body was adjusted, I scaled back.

I'm more of a savory person, however I can appreciate a little dessert every once and a while.  Let's be real, there are only so many raw things you can eat.  I knew it was time to think outside the box on ways to get my fruit intake and satisfy those lurking cravings.

My recent experiment....

Apple Crisp

Line a pyrex dish with parchment paper, get your oven warmed up to 350

Make the crust:
1 cup unsweetened, finely grated, dehydrated coconut
1/2 cup finely grated pecans
1/2 cup finely grated walnuts
1/4 cup coconut flour (mostly to help bind ingredients)
5-6 tablespoons coconut oil (melted mixes better)
1 tablespoon vanilla extract
a hearty dash of cinnamon
a small dash nutmeg  

Mix ingredients and evenly distribute into a nice flat layer in the parchment paper, lined pyrex dish.  Bake in the oven for 17-20 minutes until it starts to look like its becoming a light golden brown.

Prep the Apples:
(We found small, pre-season, slightly sour apples at Price Chopper, from Rulf's Orchard-they were perfect for this recipe)
Peel and dice up 6-8 apples (if small)

Toss apples with cinnamon, nutmeg and teaspoon vanilla extract, saute'  in a frying pan with coconut oil, just to soften the apples oh so slightly.

Place sauteed apples on top of crust and bake for another 20-25 minutes or until golden brown.

Now, it's not Grammy's apple pie by any means, but it sure is a good little substitute.

Enjoy!

Time to Fire Up the Ole' Blog!

Well ladies and gents'!  It's that time again...time for another 6 week Paleo challenge.  This means I should stop being a lasy ass and fire up the good ole' blog.  Let's be honest, I'm not in this challenge by myself and what better way to share recipes and helpful tips then by posting it on a blog for you all to enjoy.

So to get this party started, below are two simple recipes. (PS - I'm terrible at measuring stuff, so be creative, tweak the recipes to your liking and enjoy!)



Maria's new twist on a Paleo Stuffed Mushroom:

INGREDIENTS:
1 -Package of whole mushrooms - you could use white, portabella, whatever your little heart desires
1- red pepper
1 - yellow pepper
2-4 Shallots - depending on how much you love shallots.
2-3 Hot Italian Sausage Links (get the good stuff, squeeze the meat out of the casings or buy the loose sausage meat)
1 - package of ground beef (I found a good quality grass fed, ground beef at Price Chopper)
OPTIONAL - You could add diced up bacon if you want, I find the sausage has enough flavor, sometimes less is more...totally up to you!
Dash - Thyme
Dash - Sage
Dash - Onion Powder
1-Egg


WHAT TO DO WITH ALL THIS STUFF:

• In a frying pan, drop in some bacon fat and sautee' up the diced shallots and red/yellow peppers till carmelized.  Set aside and let it cool a bit.
• Prepare your mushrooms; clean them with a wet towel and pull out the stems so you are only left with the caps.
• In a seperate bowl, mix together with your hands, sausage, beef, seasonings, egg and cooled off sautee' mixture.
• Make mini sized meatballs to stuff the mushroom caps.
• I quickly sauteed the bottom of the mushrooms in a frying pan for a quick 5 minutes using bacon fat before I baked them in the oven.
• Lightly Coat your Pyrex dish with bacon fat or coconut oil before putting the mushrooms in.
• Bake them at 375 for 30-35 minutes then enjoy!

Momma D's (AKA My Momma) Roasted Eggplant Salad:

INGREDIENTS:
2-3 Eggplants
Olive Oil
Salt
Fresh Parsley
Garlic




WHAT TO DO NEXT:

• Slice up the eggplant longways in 3/4 inch-ish strips
• Lightly coat with olive oil and salt on both sides
• Either set on the grill or bake in the oven at 375 till golden brown
• In a frying pan on very very very low heat, dice up some garlic and let it slowly simmer in the Olive Oil - till the garlic is golden brown.
• Cut up the grilled or roasted eggplant to bite size, toss in the garlic infused, olive oil goodness, dice up the parsley, add more salt to taste, toss that sucker together and voila...easiest eggplant salad EVER and it's da bomb.com.

Hope this helps -- Sharing means caring! 

PS...this is Zach's Caveman Chicken and yeah...it's good stuff...

Coat the drumsticks in bacon fat, chilli powder, garlic powder, cumin, onion powder.

Bake on a foil lined cookie sheet at 350 for 1.5 hrs-ish