Archive for August, 2013

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The GREATEST Breakfast Recipe EVER! Okay Not Really, Just Eggs & Tomatoes

August 20, 2013

I don’t know what the love affair with eggs that all the cool Paleo people have is all about but they’re pretty tasty. I’ve cooked eggs in just about every way imaginable but some mornings there’s just nothing like some simple fried eggs except when you add tomatoes! I first did this over an open wood fire and it was exceptional but I was lazy this morning and wasn’t cooking anything else so I didn’t want to go starting a fire just for a few eggs and a couple tomatoes so I did this one over the stove, still good though. Enjoy!

3 Incredible Edible Eggs (clever huh? Preferably free range, clean fed hens, etc)

1 tomato

salt, pepper, garlic powder

coconut oil

 

Fry the eggs to your liking (I prefer over medium) in the melted coconut oil and season to taste, flip once. Once they’re flipped drop two slices of tomato in the skillet and get them nice and warm, seasoning to taste. Serve eggs over tomatoes. Couldn’t be simpler.

 

Eggs & Tomatoes

Eggs & Tomatoes

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Tuna & Crab Salad in Avocado Cups

August 19, 2013

I have seen SOOOOOOOO many variations of this, most just tuna salad with avocado cups or crab salad in the same but you know what? Basically tossing in some mayo and onions for variety. However I’m a rebel, so I decided, “why not BOTH?!?” I know, totally living on the edge. Anyway, sometimes I like to have lunch and even more times I like to have tuna with my lunch and some days I even like a warm lunch so this is a win. Pretty much every step of this can be omitted or altered so have fun with it. Enjoy!

 

2 Avocados

1 can of tuna (in water, wild caught or whatever the cool thing is now)

1/2 cup of cubed lump crab meat

2 Tablespoons of mayo (homemade or Hellmans with Olive Oil)

Diced onions

Diced red, green, yellow peppers (yeah I know I have a problem)

Coconut oil

Garlic Powder

Salt & Pepper

Paprika

Sautee the onions and peppers in the coconut oil until they’re tender but still crispy, toss in the tuna and crab meat just to warm them up a bit. In a mixing bowl spoon out the innards of the avocados, leaving the shells intact (I popped the shells in a toaster oven for a few minutes to warm them up) and add in the mayo, garlic powder, salt & pepper to taste. Once the tuna/crap/onion/pepper mix is ready add it into the bowl as well. Mix it all together, now here is where we might have a philosophical disagreement. Some people like to really mash up the avocados but I like to leave it a little chunky, again, I’m a rebel, do what you like. Anyway, once mixed to your liking scoop heaping spoonfuls into the, now toasted, avocado shells, top with paprika and enjoy. In case you’re wondering, yes, I had a lot of fun with this recipe.

Tuna, Crab, Avocado Salad

Tuna, Crab, Avocado Salad

 

 

 

 

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Kielbasa & Sauerkraut Sauteed With Peppers & Onions

August 18, 2013

Dinner this evening was very good and easy. Enjoy.

When you’re buying kielbasa, or any kind of sausage really, try to know where the sausage comes from, buy local whenever possible. I’m not sure there are any real health benefits to buying stuff locally (though I’m sure some would argue) but it does make good common sense especially with stuff like sausage. There is just something about being able to point to a map and say “I’ve been there” when you’re eating, I dunno what it is. Anyway, I live in Ohio and lucky for us we are rich in sausage making ethnicities so finding great local sausages is usually pretty easy. The kielbasa I used in this dish was local and delicious, I hate sounding cliched but you could almost “taste” the freshness. Anyway….

1 kielbasa (about 1/2 lb or so)

1/2 each diced red, yellow and green peppers

1/4 diced onion

1 Tablespoon of coconut oil

1 Tablespoon garlic powder

2 – 1/2 cups natural/organic sauerkraut, drained

Cut up the 1/2 lb or so of kielbasa and start browning it in coconut oil. Once it is browned add in the tri-color peppers and onions and garlic powder. Once the onions and peppers are cooked down add in the sauerkraut and cook until the sauerkraut is done which should take less than five minutes or so. That’s it.

 

Kielbasa & Sauerkraut

Kielbasa & Sauerkraut

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Is Fruit Really Bad For You?

August 18, 2013

I have read so many conflicting things about whether or not fruit is really bad for you. Some folks say most fruit passes right through you or digests in 90 minutes or so while other foods take much longer so that’s supposed to be good. Other people say it is nothing but sugar and should be avoided at all costs because sugar is bad. I’m having a hard time fighting the cultural beating-in of the notion that, well, fruit is good food. I’m really looking for some comments here, I certainly feel better when I have some fruit in my diet (bananas and pineapple specifically) but I really don’t want to sacrifice all the weight loss work I’ve done by eating stuff I think is good for me but really isn’t.  Thoughts? Am I just being overly obsessive here? Probably.

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Taco Spinach Salad

August 18, 2013

Yum!

1/2 pound of ground beef (grass fed, no antibiotic/hormones, all that jazz)
1 Tablespoon of chili powder
1 Tablespoon of cumin
1 cup of spinach
1 cup of diced tomatoes
1/2 cup of diced onions
1/2 cup of diced peppers (tri-color)
1/2 Tablespoon of cilantro
1 Tablespoon of coconut oil
1 Tablespoon of Wholly Guacamole or make your own

A little cheese if you can handle it. I can handle a very little of it so I added some to mine.

Toss the peppers and onions into a skillet with melted coconut oil and wait until the onions start to brown a little. Add in the ground beef, mashing it up into little bit along the way. Add in your seasoning and mix it thoroughly. When the meat is browned, drain the skillet, add in the tomatoes and cilantro. Serve over the spinach and top with the guacamole and cheese (optional). Enjoy.

Taco Salad

Taco Salad

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Paleo (but tasty) Chocolate Banana Pancakes

August 18, 2013

I’m not a great pancake maker (my wife can attest to this) but I am learning (my tastebuds can attest to this) and this morning I wanted some pancakes. After figuring out I’m not actually allergic to bananas I have begun using them in all kinds of recipes, this is the yummiest of them so far though. Enjoy! 

1 banana (you can pre-mush it if that makes you feel better) 

3 eggs

2 Tablespoons coconut flour

1 Tablespoon caocao powder (I prefer raw organic) 

1 teaspoon Coconut sugar (optional I think but worth it)

1/4 teaspoon vanilla extract 

1/4 teaspoon maple syrup (this is also optional but I feel like it added…something)

1 Tablespoon of ground cinnamon (you can shrink this amount but I ❤ cinnamon) 

Mash, grind, mix all that junk together until you get a batter-like substance, then put some coconut oil on a hot griddle and a use a tablespoon of batter, cook until they’re brown or as done as you like them. I served with just a bit of coconut oil and a 1/2 teaspoon of maple syrup drizzled over them. I wouldn’t recommend eating this every day or anything but it is pretty high fiber and, mostly low carb (mostly anyway). Oh yeah don’t forget the bacon! 

 

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Baby’s First Post, or Gluten Free Taco Bake

August 13, 2013

Before I get into the recipe, I thought I’d introduce myself since I’m definitely not the Billford. I’m a 20-something punk kid who should be eating all the junk he wants, not caring what he puts into his body, telling himself he’ll worry about it when he’s 30-something. And until a week ago, I was that kid. Despite being diagnosed with Crohn’s disease at 18, I generally chose to eat whatever I wanted regardless of how it made me feel. For a long time, my justification was that everything made me feel like crap, so why should I bother being picky? For nearly 5 years, I used that argument. My Crohn’s is more-or-less under control (and by that I mean I’m not on a steady decline towards a hospital bed anymore), but I still longed for the way I felt out of high school.

About a year ago, maybe two at this point because time all bleeds together, I watched billford begin a crazy ridiculous transformation based almost entirely on diet (at least at first). This guy who I thought was eating so much better than me somehow started eating even better, and I watched as his health problems melted away (maybe not completely, but I think even he would be hard pressed to say he still feels as bad as he did). And still, I kept telling myself that it didn’t matter what I ate, I was going to feel the same way, so why bother. “The doctor didn’t tell me to make any dietary changes so that means I don’t have to”. I had tons of variations of my excuses, and they were all just as bad.

A week ago today, something clicked in my head. I started reading about a diet I had looked at a long time ago called the Specific Carb Diet. I gave it little attention because, at the time, there was no science behind it. Just some crazy author writing a book. Then in 2011, the University of Massachusetts Medical Center did a study using a diet similar to the SCD. 100% (yes, all of them) of the patients on the diet had “significant improvement” in their symptoms, and the majority were able to decrease their medication. Out of nowhere, there was suddenly evidence that there was a diet for me. I did some more research, and later I realized that SCD is pretty similar to the paleo diet. And so Monday last week was my last “bad” day. I ate a big greasy wake’n’bacon from Melt (I didn’t touch my fries to make sure I could finish the whole sandwich) and Tuesday, I began the journey.

Here’s the tl;dr: I’m new to this gluten/dairy/whatever free diet that I’m making up for myself, and I’m already LONGING for the things I used to eat. (I will find gluten free noodles even if I have to make them myself) And so, my first “Well I **USED** to eat it, how can I make a healthier version” recipe. (NOTE: Gluten Free Bisquick is kinda… well its still not the healthiest thing. I found a couple recipes for alternatives I’ll try out and update).

SEASONING: Mix together all of these ingredients, set aside. This is equivalent to 1 packet of taco seasoning.

  • 1 tbs chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 to 1/4 tsp cayenne pepper
  • 1/4 tsp oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp salt (i used kosher salt)
  • 1 tsp black pepper

TACO MEAT: Brown 1lb ground sirloin (95% lean) in low sodium beef broth. Add garlic and chili powder. Drain. Add seasoning mixture and 1/4 to 1/2 cup of water until desired consistency.

BRING IT ALL TOGETHER: Grease an 8×8 pan or 9″ pie plate. Spoon or pour taco meat into pan. Top with 2 cups of shredded cheese (I recommend a mexican four cheese mix). Mix 1 cup milk or milk alternative (coconut milk FTW), 2 eggs, and 1/2 cup Gluten Free Bisquick until blended. Pour over the meat and cheese. Bake 25-30 minutes. Serve with tomatoes, salsa, sour cream or alternative, whatever you like with your tacos.

Tomorrow is Taco Tuesday at my house, and I plan to use this taco seasoning to make the meat. I might also try out some recipes for gluten free tortillas. We’ll see. Anyways, hopefully more exciting gluten free recipes to come. My goal is to make healthy versions of all of the crap I used to eat, and then grow into the “grown up” sorts of food people are supposed to eat. Wish me luck.