Posts Tagged ‘recipes’

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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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Chicken Sausage Scramble

June 28, 2013

Woke up hungry, which I guess is good considering all that’s going on right now. Here’s what I made:

Heat some olive oil in a skillet add in some cut up chicken sausage and brown it. Toss in some onions, red peppers, yellow peppers and green pepper and salt/pepper to taste, cook until sausage is done and onions are caramelized In a bowl, beat three eggs, add in a tablespoon of melted ghee. Remove sausage/pepper combo to a plate, pour egg mixture into pan and scramble eggs over medium heat until done. Season with salt, pepper and paleo powder, serve over sausage/pepper combo. Enjoy.

Picture would be here if Dropbox photo upload worked all the time. :(. Will edit with pic when able.

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Steak, Eggs & @JulianBakery Paleo Powder

March 15, 2013

The other day I woke up HUNGRY. I had worked out twice the day before, ran around all that day and was pretty tired otherwise. I figured this would be a great wake-me-up plus you know, I really like steak and eggs and the addition of Julian Bakery’s Paleo Powder simply made it all the better. Here’s the recipe, enjoy:

 

Steak

Coat with a little olive oil (I use the not Butter Butter flavor from The Olive Scene) then season well with the Paleo Power. Broil on one side for 7 minutes and then flip to the other side for 6 minutes. This came out about medium for me but my oven is very odd and probably needs replacing or repairing. Anyway, it was simple and delicious, perfect breakfast steak.

 

Eggs

Beat two eggs together, pour them into a skillet and, well, scramble them up. Put some Paleo Powder on them for an extra kick and when they’re nearly done, I added some goat cheese. These were pretty fantastic eggs and I’ve made them a few times since, great every time.

 

 

Steak & Eggs

Steak & Eggs

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Roasted Chicken, Peppers & Goat Cheese Dinner Omelet (Bacon Optional)

March 1, 2013

Nothing about this recipe makes it “dinner” other than the fact that I had it for dinner tonight. It was made out of my roasted chicken recipe from the other night.  First take pull leftover chicken breast off the birdie and put it aside. Put some yellow, red and green peppers in some olive oil (garlic from The Olive Scene for me) and cook them until soft, adding in the chicken to warm it up midway through. Once that is done, put it to the side and then beat three eggs together, pour them into your favorite omelet pan, cook until eggs set. Once the eggs are set, put the pepper/chicken mix over the eggs and then add your goat cheese, fold, remove from pan and enjoy. Easy dinner.

 

Roasted Chicken, Pepper & Goat Cheese Omelet

Roasted Chicken, Pepper & Goat Cheese Omelet

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Balsamic Glazed Pork Chops

January 10, 2013

Came home today and wife surprised me with dinner, yay dinner! Here is her recipe:

 

Marinate the pork chops overnight in The Olive Scene dark chocolate balsamic vinegar but first rub them down with garam masala. Once they’re properly marinated then sear the chops on each side (about two minutes on each side) then cover for 5 minutes then finish cooking, uncovered until they reach your desired safe pork temperature.

She experimented with cooking down the balsamic a little bit for the glaze but ultimately it is better to simply drizzle the vinegar over the cooked chops and rely on the residual heat to warm the glaze a bit. The chops were quite delicious, enjoy!

 

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Something About Lamb

October 17, 2012

I’m going to say this straight away, I don’t really like lamb. I decided to cook it only because a) I’m really stuck and getting frustrated (more on that later) and b) I was bored by cooking the same things even if they’re in new ways so I came up with a lamb recipe. It is terrible so don’t cook it but I’ve made commitments to some folks I would update this blog with everything I cook so here we go:

 

In a skillet, put some olivio (duh) and about a 1/4 cup of balsamic vinegar (remember, don’t cheap out on it) and let it simmer for about five minutes or so, stirring often. Add in some black pepper, garlic and salt then add in your cut up lamb tenderloin. Cook it, mixing it up often until done, top with feta. I served with steamed spinach and green beans and added some ginger but don’t do that either because ginger and lamb REALLY doesn’t mix well. There you go, the recipe you should NEVER cook. Here’s a pic of the gross:

 

Gross Lamb

Gross Lamb

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Roasted Turkey & Asparagus

October 11, 2012

Get yourself a turkey breast, preferably free range, no antibiotics or any of that. Coat a roasting pan with Olivio and chop off some asparagus spears and line the pan with them. Put the turkey breast on top of the spears, season with thyme and basil. Pour about 1/2 cup of water with two chicken bouillon cube and bake at 325 until the breast reaches about 155 or so. Best asparagus I’ve ever made.

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Baked Cheese Burger & A Lesson in Fat

September 28, 2012

Today it was Bake Bleu Cheese Burgers for dinner and it was pretty fantastic. I did, however, learn a valuable lesson, you should bake everything you can. The reason? The reason is because I’m pretty sure all packaging lies (wait until I talk about Net Carbs pretty soon) and not just a little white lie, a HUGE bold-faced lie. We bought 98% fat-free ground sirloin which if one follow any logical thinking path would be pretty lean. Well as my next picture will show, that is simply untrue and fair warning this might not be great for those with weak constitutions:

 

Baked Cheeseburger, swimming in fat

Baked Cheeseburger, swimming in fat, 98% fat free huh?

Now I’ll be honest ever since starting this diet I didn’t pay a lot of attention to the whole fat content thing, because I always just assumed when you buy something that nearly 100% fat-free would be nearly fat-free. As you can see though, that really isn’t all that true. That was lie one out of six today (yes I was lied to six times today and yes I counted this as one of them). It is important when you’re on a low carb diet to be 100% sure of what you’re eating because you do have to eat a lot of LEAN meat on the diet otherwise your heart will suffer. Anyway, on to the recipe:

Pre-heat the oven to 350

While pre-heating, in a glass bowl, mix together 1 lb of ground beef, one whole egg, thyme, basil and 1/4 cup of balsamic vinegar (don’t cheap out on it, the good stuff is tastier). I suppose you could use Worcestershire sauce but my wife isn’t crazy about that and loves BV so I use that wherever I would normally use the Worcestershire, it is quite good. Anyway, mix all that stuff together really well, then, with wet hands (keeps it from sticking to you) pat out four equal sized burgers and place into a cast iron skillet (or grill in my instance) and put in the oven. Bake for about 40 minutes for medium-well (times are always varied because apparently physics works different in different kitchens). Once they’re out of the oven and done to your tastes slice some bleu cheese and place a slice on top. I wasn’t planning on this final step because I was using 98% lean beef but as the above picture shows, you have to drain the stuff so do that. Once the cheese has sufficiently melted, serve and enjoy.

 

Burgers, drained

Burgers, drained

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Bacon Wrapped Chicken Parmesan

September 14, 2012

This one was fantastic, to me anyway. Hope you enjoy.

Saute spinach in some Olivio light (or regular olive oil) until slightly wilted. Put aside to cool.

Coat a baking dish with olivio and place two chicken breasts in it. Slice a small slit down the middle, put a couple small slices of parmesan cheese in there then cover with spinach. Place two slices of bacon on top. Season the whole thing with thyme, oregano and garlic the top with grated parmesan and bake for 40-45 minutes on 350 or until chicken is done.

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Posted from mobile so blame autocorrect

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Roasted Pork Tenderloin With Vegetable Medley

September 12, 2012

I really enjoyed coming up with this recipe, hopefully you’ll find it tasty as well.

First acquire a pork tenderloin, this should be the easy part. Again I recommend finding a local butcher that you can address by their first name, I have a couple now and it is very worth it. Tenderloin is not something I’ve cooked a lot, maybe three or four times and previously all have been wood grilled (recipe here) so I was anxious to try it in the oven. This was my first attempt and it was pretty good and will hopefully get better over time.

Chop up some portabella mushrooms, line them in a roasting pan, season with marjoram, thyme (fresh), salt (just a little) and pepper. Place a couple of thyme sprigs across the mushrooms. Pour chicken cooking stock over the mushrooms and spice mixture. Place the tenderloin on top of the mushrooms, fat side down and season with red onions, thyme and garlic, be sure to cover the whole thing or parts won’t get spiced enough.  Bake on 400 for about 30 minutes. After the 30 minutes, remove from oven, flip tenderloin over (fat side up) season with marjoram (just a little more) and bake for about 10 more minutes. Check with meat thermometer for doneness because your cook times will vary based on size of meat, etc. Let it rest for about 10 minutes while you prepare your veggies, then slice and cover in the left over broth and mushrooms.

 

Vegetable Medley 

Melt some Olivio Light in a pan, add in a tablespoon of safflower oil and get it warm. Toss in some garlic, onions and pepper then add chopped broccoli, cauliflower and asparagus tips, add a little salt and then mix up in the pan so all the flavors mesh. This should take about ten or so minutes until the veggies are tender yet a bit crisp.

 

Roasted Pork Tenderloin with Vegetable Medley

Roasted Pork Tenderloin with Vegetable Medley