Sunday, May 31, 2015

Chicken Vegetable Soup

Sauteed some onion, celery, carrots for a while.  Cut the chicken into big chunks and browned it.  Added 2 containers stock, brought to boil and simmered for 45 minutes or so.  Took out the chicken, shredded it and put it back in.

Good and simple.

Saturday, May 30, 2015

Thai Bay Scallop Curry with Coconut Cauliflower Rice

Basically doubled the recipe, which is reproduced below because that blog makes it hard.  We also made the coconut rice, which was pretty good.  It was waaay rich though.  Could cut back on the coconut milk next time (on the curry and rice maybe).

Thai Bay Scallop Curry
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This Thai curry has a little heat, a lot of creaminess from a secret ingredient and tasty bay scallops. It's Paleo and Whole 30 compliant, too!
  1. FRY: Heat the coconut oil in a large pan and, once hot, add the red curry paste. Fry for a minute or two, until the paste is fragrant.
  2. SOFTEN: Add the onion and bell pepper to the pan: toss to coat and cook until the onions are translucent, about 5 minutes.
  3. SEASON: Add the lime juice, coconut aminosfish sauce and sesame oil. Add some extra salt to taste if you wish.
  4. SIMMER: Blend together the cooked sweet potato and the coconut milk in a food processor or blender. Stir the sweet potato & coconut milk mixture into the pan. Bring to a simmer and heat through.
  5. FINISH: Add the bay scallops and fresh spinach. Cook until the bay scallops are opaque and cooked through and the spinach is wilted.


Lime & Coconut Cauliflower Rice
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This cauliflower rice is simmered with coconut milk & lime juice. It is a great grain free side dish to curry dishes & is Whole 30 & AIP compliant.
  • 1 tbl coconut oil
  • 1¼ lb cauliflower florets (4 packed cups once "riced")
  • 1 can full fat coconut milk
  • 1 cup shredded coconut
  • ¼ cup lime juice (about 2 limes)
  • 4 tsp lime zest (about 2 limes)
  • ½ cup fresh cilantro, minced
  1. PREP: Add the coconut oil to a large pan over low-medium heat. While it is warming up, use the S blade of your food processor to "rice" the cauliflower by pulsing the florets into rice-sized pieces. You will need to do this in at least 2 batches so that you don't get mush at the bottom of your bowl.
  2. FRY: Add the riced cauliflower to the pan and stir through to coat with the coconut oil. Cook for about 5 minutes to get rid of some the of the excess moisture in the cauliflower.
  3. SIMMER: Stir in both the coconut milk and shredded coconut. Add about three quarters of the lime juice. Bring to a simmer and turn the heat down slightly so that the pan doesn't come to a boil. Simmer until tender and the liquid has been absorbed, about 10 minutes.
  4. SEASON: Pour in the last of the lime juice, along with the lime zest and fresh cilantro. Season to taste with salt. Stir through and cook until the lime juice has been absorbed.

Tuesday, May 26, 2015

Chicken Meatballs

Whole30, pg 226.  Doubled the recipe and served with spaghetti squash and the tomato sauce (pg 324).  The meatballs were pretty good.  So was the sauce.

Sunday, May 24, 2015

Brats and Grilled Veg

Fired up the grill.  Brats, sweet potatoes, peppers, zucchini, you know, the usual grill veg.

Friday, May 22, 2015


Grill-panned some burgers.  Roasted some sweet potatoes and Brussels sprouts.  Pretty tasty.

Tuesday, May 19, 2015

"The Best Pulled Pork in a Crockpot"

Made this again.  Pretty delicious.

Made some slaw to go with it.

The slaw was pretty good.  We did not grill the chicken like they did.

  • 1 head green cabbage, shredded
  • 1 small purple cabbage, shredded
  • 2 cups carrots, shredded
  • 8 green onions, green part only, diced
  • 4-6 grilled organic chicken breasts, diced
  • 1 fresh pineapple, diced
  • 1 cup homemade mayo
  • ½ cup Bragg's apple cider vinegar
  • 3 tbsp coconut aminos
  • 2 tbsp Fiery Toasted Sesame Oil (or plain sesame oil)
  • ½ cup Toasted Sliced Almonds
  • ½ cup Toasted Sesame Seeds (optional for topping and crunch)
  1. Combine cabbages, carrots, pineapple, green onions, and chicken in a large bowl.
  2. Mix remaining ingredients to create the dressing and pour over slaw, tossing to coat.
  3. Top with toasted almonds and/or sesame seeds when serving.
  4. This is best made early in the day or even the day prior.
  5. Alternatively, omit the chicken and this slaw makes a great side to pulled pork!

Sunday, May 17, 2015

Chicken Broccoli Casserole

Pretty much followed the recipe.  Their site is pretty annoying in that it tries to prevent you from copying things.  Lame.


2 tablespoons coconut oil, divided
4 cups fresh broccoli florets
1 medium white onion, diced (use less onion to cut carbs, if desired)
Sea salt and pepper
8 oz. mushrooms sliced
3 cups cooked chicken, shredded
1 cup chicken bone broth
1 cup full fat coconut milk (organic heavy cream will also work)
2 eggs (pastured soy free are best)
1/2 teaspoon nutmeg

Cooking Directions: Broccoli Casserole

Preheat the oven to 350 degrees. Grease a casserole pan with half the coconut oil and set aside. Steam the broccoli until just barely cooked and set aside, uncovered. In a sauce pan melt the coconut oil, brown the onions and season with salt and pepper. Add the mushrooms, saute until cooked and move the pan off the heat. Transfer the broccoli, mushroom, onions, and shredded chicken into the casserole pan distributing evenly. Mix the bone broth, coconut milk, eggs, nutmeg with a generous pinch of salt and pepper in a bowl with a whisk and pour it over the contents of the casserole dish. Make sure the mixture is spread evenly and all the contents are covered. Place the casserole in the oven and cook for 35 to 40 minutes until done in the middle. Remove from the oven and let it cool for 5 to 10 minutes before serving.

Thursday, May 14, 2015

Breakfast Burritos

Made our pretty standard breakfast burritos.  Sweet potatoes, chorizo, chilies, beans, you know.

Tuesday, May 12, 2015

Salmon Burgers

Grill panned some salmon burgers.  Salad on the side.  Maybe some other veg?