Paleoats

 

1-cup coconut milk

1-cup water

1 cup uncooked quinoa

2 TBLSP butter

Directions

Pour coconut milk and water into a medium saucepan. Bring to a light boil. Add quinoa, cover and cook about 15 minutes or until all the liquid has been soaked up.

Pour into bowl, top with anything you like: Honey, berries, nuts, cinnamon, and more milk.

 

Other ways to make and serve:

  This could also be made into a rice pudding by just adding a bit more (1/2 c) coconut/almond milk, 2 tsp vanilla, cinnamon and raisins to taste. I would cook 5 minutes more and then serve. to make vegetarian/vegan leave out the butter and honey and sweeten with monk fruit or coconut sugar.

Spicy Pineapple Shrimp Packet

1 LB medium shrimp (whatever your preference as far as cleaning, shells, veins, etc)
1 C chopped pineapple
1 C chopped bell pepper
1 tsp minced ginger
1 TBLSP minced garlic
2 TBLSP Sechwan Sauce or Siracha
1/2 C onion, chopped
2 TBLSP coconut oil
salt and pepper to taste

Make a foil square big enough to hold all the ingredients. Preheat oven to 400 degrees. Clean shrimp, shell shrimp if needed or as desired. Mix all  ingredients in bowl and pour over foil square. Seal and place on sheet pan. Cook in oven for 20-25 minutes or until shrimp are done (red/pink and curled). Serve over quinoa.

BBQ and Egg Topped Sweet potatoes

2 medium sweet potatoes
2-3 Cups chopped beef/pork BBQ (homemade or not)
2 eggs


Preheat oven to 400 degrees. In the meantime, take bbq (we used leftovers from our favorite BBQ place), add sauce if the meat is dry to the consistency you desire, and warm up in a sauce pan. Keep warm while potatoes are baking.

Wrap sweet potatoes in foil. Place in preheated oven and bake for 30-45 minutes or until potatoes are done. To test for doneness, insert knife in center of sweet potato and if it goes in and comes out easily, it is done.

Split sweet potatoes, top with a pat of butter (optional) and top with 1/2 of BBQ.

Fry Egg and top the BBQ with it. Sprinkle with pepper and salt and enjoy!

Nori and Carrot Chips

So, I am four days and counting to the new Paleo lifestyle and already have had one handful of Doritos and a slice of bread slathered in Nutella. The cutting of the sugar and the carbs is going to be a struggle, and I have been scouring the internet for snack food craving relief. I found two things today that I am hoping will satisfy my need to crunch and munch, something besides nuts and seeds...so, I am giving Nori and carrot chips a whirl.

I found recipes for both and of course gave my own spin on them. Please give these a try and hopefully you will find, just as I have, that savory can take the place of sweet.

Nori (seaweed) chips

Take your Nori (make sure it is pure seaweed, no soy) and cut into smaller squares or triangles. I just used kitchen shears and snip, snip, snip. Spread them out onto a sheet pan. Make sure it is an even layer. Preheat your oven to 350 degrees. I sprayed the nori with olive oil spray lightly and then sprinkled with sesame seed and sea salt. Bake the Nori for 15 minutes. Cool, place in a resealable bag and enjoy!

Carrot Chips.

These were trickier. I used large carrots and cut them into rounds, as thin as possible. By hand was harder because when I baked, some of the rounds were still too thick and didn't crisp up. I would actually recommend using a food processor or a mandolin slicer that you can adjust. These chips need to be THIN. If you don't have either, just use a veggie peeler and cut long strips. I think this works better because it keeps the carrot the same size, unlike rounds which get smaller or larger as you make your way thru the root vegetable. Anyway, preheat the oven to 425 degrees. Put carrot ribbons on a sheet pan, again, as with the Nori, in an even layer. Sprinkle with coconut oil/olive oil, cumin, cinnamon, salt, pepper, and curry powder. Mix with clean hands until everything is coated. Bake for 15 minutes, watching closely as to not burn the carrots. Let cool, place in bag or storage container and enjoy.

Jenn's Turkey Lettuce Wraps with Dipping Sauce

•   After seeing, reading about and even eating lettuce wraps, I knew I could make them at home, so I did! and boy are they good and healthier than their buffet cousins Chinese and Thai food.  Just as a side note, for all of you who are vegetarian, temp-eh can be used in place of turkey and it is still good, just use 2 packages and use soy that has no fish...
•  
• Filling:
• 2 lbs lean ground turkey
• 1 C chopped mushrooms
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 C cashews, chopped
• 1 TBLSP ginger grated
• 2 TBLSP low sodium soy sauce
• 1 Tsp rice wine vinegar
• pepper to taste, cut way back on salt and test before adding any
• 
  
• Wraps and toppings:
• 1 large head of bib lettuce or romaine, cleaned and separated; romaine can be cut in half, but the lower leaves will be more like scoops than wraps
• 1 large carrots, shredded, lengthwise
• 1 small zucchini squash, julienne
• 1/2 large cucumber, seeded, skinned and julienne
• 1/2 bell pepper julienne
• 1 avocado, diced
• 3-4 large radishes, match stick cut
• Dipping Sauce:
• 6-8 TBLSP low sodium soy sauce
• 1 tsp sesame oil
• 2 TBLSP dijon mustard
• 1/4 tsp rice wine vinegar

Directions

1. Heat 1TBLSP coconut oil in skillet. Add onions, garlic and ginger cook until slightly soft.
2. Add mushrooms and ground turkey, seasoning with pepper. Cook until turkey is almost done, add other seasonings and cashews to the end. Taste and adjust salt.
3. Place all other veggies on large tray/plate.
4. Mix together all sauce ingredients.
5. Pour turkey into large bowl.
6. Serve by scooping filling into lettuce leaf and topping with veggies. Enjoy!

Pumpkin soup

1 small can pumpkin
1 box of chicken/veggie stock (low sodium)
1/4 tsp cardimom
1/4 tsp cinnamon
1/4 tsp cumin
1/4 tsp chipotle chili powder
1/4 tsp rubbed sage
1 tsp garlic
1 tsp ground ginger
salt and pepper to taste.
1/2 can of half and half (I used my pumpkin can once it had been emptied and it is optional)

Pour all ingredients (except half and half) into a pan. Stir and cook for 1 and half to 2 hours on medium-low, stirring often. At the end, add the half and half and serve hot/warm or room temp. Serves 4-6.

I like to serve this with a turkey pannini...Take bread and put turkey, smoke gouda, and a smear of apple butter in between two slices of bread and press on grill pan or pannini press that has been lightly coated with olive oil. Cook until brown and cheese is melted. If this is a vegetarian meal however, a grilled veggie pannini works just as well.

Ricotta stuffed Shells

12-15 Jumbo Pasta Shells, partially cooked and drained
1 small tub low fat ricotta cheese
1 bag of spinach raw, chopped, steamed and squeezed of all excess water
1egg, beaten
2 TBSLP milk
1-2 Cloves garlic
1 TBSLP oregano
1 TBLSP basil
1/2 C mozzerella cheese, shredded
1 small can tomato sauce
salt and pepper to taste

Take the ricotta cheese, spinach, herbs, garlic, salt and pepper, egg and milk, mix and put into a pastry bag (or a zip top freezer bag (cut corner). Lay out shells in pan (they shouold be soft and cool enough to handle a bit). Take each one and fill with spinach and cheese. Top with can of sauce and mozzarella, Bake at 400 for 25-30 minutes until cheese is melted and bubbly. Serve hot. (serves 3-5 people)

Mom's Meatloaf

1 LB ground beef
1 small onion diced
1 stalk celery diced
1 small bell pepper, diced
1-2 cloves garlic, minced
1 TBSLP worsterchestier sauce
1/4 C kethcup
1 Egg, slightly beaten
1 C bread crumbs
Salt and pepper
1 TBSLP milk/cream
1/4 tsp Thyme
1/4 tsp parsley

Cook veggies in a pan with a bit of butter until onions are translucent. Cool. Once cool, in bowl, mix all other ingredients until it is just mixed.  form into a loaf (i use our iron skillet), drizzle with extra ketchup. Bake at 400 for 30-45 minutes or until juices run clear. Serve hot with favorite sides!

Caprese Salad

I had seen caprese salad on TV, but was instroduced to its sexy seductive flavors this past year on Valnetine's Day, when Eric and I went out to an Italian Bakery to eat. What was plated for us was the most simple and divine of dishes. Simply put it is tomatoes, mozzerella cheese, basil and olive oil; however when it is all put together and allowed to marinate, when eaten it is genius on a plate. I made a version last night that combines all these memories and ingredients and feeds more than 1-2 people.

1 16 oz log of mozzerella cheese (label should read fresh and it is found in the deli department with the cheeses from all over the world), sliced and cubed into 1/4" squares
3-4 roma tomatoes, diced to the same size as the cheese
Olive oil
garlic
crushed basil herb mix in tube
balsamic vinegar
salt and pepper

Place cheese and tomatoes in a bowl. Top with the basil mix (2-3 TBSLSPs), and garlic. Pour about 2-3 TBSLPs of the olive oil and vinegar, season, mix and let set 15-20 minutes minimum in fridge. Serves 4-6 people.

*side note: this salad can easily have 1/2 C black olives and chopped mushrooms added to it and be served over lettuce leaves. it would then feed about 2 more people.

Haddock Fish Picatta

4- 4oz haddock fish filets (cleaned and deboned)
1/4 C sliced black olives
1/4 C diced red bell pepper
1/4 C diced onion
1-2 garlic cloves minced
Salt and pepper to taste
olive oil

Place fish onto pan, season with salt and pepper. Mix olives, garlic, onion, and bell pepper and sprinkle on top of fish. Drizzle with olive oil and broil on low for 10-15 minutes or until fish is flakey. Serves 3-4 people.

Reloaded Sweet Potatoes

2-3 medium sweet potatoes, washed
1-2 roasted peppers (mild to hot), seeded, and minced
1/4 Yogurt or sour cream
1/2 C shredded cheese of your choice
2 pats butter
salt and pepper to taste

With fork, poke potatoes 4-6 times in various places on skn. Cook potatoes in Microwave for 10-15 minutes until tender. Scoop out flesh but leave some in skin to give structure. Place in bowl with all other ingredients (1/4 C of the cheese). Spoon back into skins. Bake/broil for 4-8 minutes or until cheese is melted.

Carrot Salad

In the summer time, I love salads. Green leafy, potato, cucmber and tomato or even Carrot salad. I get it at buffet stops when the have it, and I just love how the taste of pineapple, raisin and carrots send back home to when I was 8 or 9 and Mom made it. Yum. I have tweaked the recipe some for this version, thus making it my own. Hope you enjoy!

What you need:

4-5 Large carrots, washed and peeled
1/2 C dried cranberries
1/2 C diced pineapple
1/4 TBLSP tarragon
1/4 TBSLP celery seed
1/4 C mayo
1/4 C the other sammie spread known as "salad dressing"

Shred carrots (I have a grater that slips over a bowl I got from IKEA)into a bowl. Add cranberries, pineapple and herbs. Spoon mayo and dressing ontop, stir until just wet. Set in refridgerator and stir every so often. Serve cold, when completely chilled. Serves 4 people. A great side dish with hamburgers, hotdogs, any summer time type food....

Easy Pasta bake

1 Box whole wheat pasta, cooked for half the cooking time, drained
2 Zuchinni Squash diced
1/2 C mushrooms, sliced
1/4 C black olives, sliced
2 cloves garlic, minced
1 Can diced tomatoes
1 Can crushed tomatoes
1 C shredded Mozzarella cheese
1/4 C shredded romano cheese
1 Small onion sliced
1 TBLSP basil, fresh
1 TBLSP oregano, fresh
1/4 tsp red pepper flake
Salt and pepper to taste.

Cook veggies in 1/2 TBLSP oil. Add diced tomatoes and crushed tomatoes and herbs. Season and let cook for 5-10 minutes. Add pasta and mix, being careful not to destroy the noodles. The noodles will absorb the liquid in the sauce making them perfect. Pour into oblong, greased pan. Top with cheese. Bake at 400 for 10 minutes or until cheese is melted and golden. Serve with bread and salad. Leftovers can be easily stored and re-heated. Serves 4-6 people.

*this recipe can easily have meat added to it. Just brown the beef, pork or turkey before adding the veggies.

*photo could not be taken as we ate the WHOLE thing already. sorry guys...maybe you can submit a pic when YOU make it! :)

Make Ahead Breakfasts:

I am short on time, who isn't right? I try to think ahead when making and planning meals, always coming up with ways to use leftovers, or buying 1 package of something and using it in several dishes. Breakfast is no different.

We have all heard it said that Breakfast is the most important meal of the day. There have been studies that have linked the morning meal to better brain function throughout the day, and that folks can actually lose MORE weight if they just add the most skipped meal...breakfast to their daily intake of food. I remember when I first moved to Austin, I made breakfast pretty often and made breakfast foods part of more than just one meal. Eggs are cheap, bacon, cereal, pancake mix, oatmeal...these items are all cheap and one package can feed several people at once or one person way MORE than once a week.

The following are items I make that I freeze and then reheat when the morning finds my tummy sounding like a roaring lion.

English Muffin Sandwiches: Who doesn't love Mcdonalds and there selcetion of breakfast sandwiches? I do..but I don't always have time nor the money to go through the drive through. So I prep this sandwich ahead of time. What you will need:

1 package of English Muffins. I buy the BIGGEST package I can  because each muffin can be as little as $0.15 each that way.
1 package of sasuage (I buy the already made patties that have been cooked...easy and still $0.30 each)
Cheese slices ($0.25)
* if you are adding that up...that is a savings of $0.40...add that up for a month.

Egg is optional. I cannot get an egg to perform with me freezing the sanwiches however, I cook (poach) an Egg or Two for Sandwiches I eat right away.

Take the muffins, split and toast.
Heat the patties.
Make the Sammie and add cheese and optional egg.

I wrap each one in wax paper after they have cooled. Then I place each package in a larger freezer bag. When ready to heat, I remove and reheat in a microwave on High for 25-30 seconds on each side. YUM! This can also be done with canned/homemade biscuits as well.

I also make muffins and quick bread such as banana nut, pumpkin, zuchinni,  apple sauce, bran and blueberry. Again, just wrapping each one in wax paper and place in larger bag, I try to let them defrost in the fridge the night before but if I forget, just an extra few seconds in the microwave and they are heated to consume.

Any of the fore mentioned items are great for breakfast. Just grab a piece of fruit and a coffee and you are on the way to better brain funciton and less hunger during thr day!

Any other food tips? Got a make ahead meal that you want to share? Lemme know! YOU can be a guest blogger right here with the Curvy "Chef"!

Eggs Florentine

3-4 Eggs, beaten with 1 TBSP milk or cream
1/2 C fresh spinach
1-2 cloves garlic, minced
1/4 C parmesan cheese, grated
1 pat butter
1 TBSP oilve oil
1/4 C crumbled feta cheese
1/4 C mushrooms (optional)
1/4 C chopped black olives

In frying pan, melt butter and oil. Mix eggs, Parm cheese, and milk. Saute spinach, mushrooms and garlic in butter/oil, until spinach is wilted. Add egg mix. Try to keep flat like an omlette and cook until done. Put feta in center of eggs and fold over. Top with olives, serves 2-3 people.

Spaghetti Squash with simple "sauce"

I large spaghetti squash.
2 strips thick cut bacon
2 cloves garlic minced
1/4 C chopped walnuts (optional)
1/8 C chopped black olives
2 TBLS butter
salt and pepper to taste

Put 2-3 C cold water in a pan. Carefully cut open the squash. It has a hard flesh and the knife could slip so please BE CAREFUL! scoop out seeds from each half and place cut side down in water. Bring to a heavy simmer on stove top. Let cook, covered for 20-25 minutes (adding water if necessary) or until outer flesh can be pierced with a fork easily. While cooking, dice up bacon and cook it in small saute pan. As it begins to crisp add garlic. Add nuts and olives at the end. Set aside. Dump squash and water into colander. With flesh side up run either a spoon or fork over it creating "spaghetti". scoop out into bowl. Add butter, salt and pepper anf finally the bacon mixture. Stire gently and serve warm!

*vegertarians can easily leave out the animal products and add their own flavors. Grated Parmesan cheese adds flavor as well. If you are allergic to nuts, just add crushed crutons for crunch texture. I have also used spaghetti squash as a pasts substitue. Just add sauce of your choosing and viola! Low carb, gluten free dinner!

Shrimp Alfredo with Mixed Veggies and Pasta

1/2 Pound large Raw shrimp, peeled and cleaned
1 medium zuchinni squahs, quartered and diced
1/2 bell pepper (red or yellow)
2-3 cloves garlic minced
1/2 Large onion, diced
1/2 bunch fresh spinach, cleaned and cut into ribbons
1 TBLSP basil, minced, chopped
1 TBLSP oilve oil
1 TBLSP parsley, chopped
1 C alfredo sauce (homemade or jarred)
1 C milk
Extra fresh shredded parmesan
1/2 LB broken linguini/spaghetti pasta
1/2 TSP red pepper flake

Heat oil in pan. Add red pepper, garlic and onions. Cook over medium heat until onions are clear. Add bell pepper, and squash. Season lightly with salt and pepper. Cook until almost tender. Add spinach, herbs and sauce along with milk. Once it comes to a heavy simmer, add pasta. Stir regularly for 8 minutes or until pasta is soft. Add shrimp and cook 3 more minutes and turn off heat, cover and let sit. Noodles will absorb more liquid and the shrimp will turn pink and curl signaling they are done. Serve in a bowl with extra cheese if desired.
Feeds 4-6 people with Salad and bread added to the meal.

Easy BBQ wings

1-2 pounds of chicken wings, seperated into drummies and "flappers"
2 cloves garlic minced
1 bottle of your favorite BBQ sauce
1 cap of your favorite rum
2 C cookng oil
Salt and pepper to taste

Take oil, heat in pan. Season wings with salt and pepper. Mix together sauce, garlic and rum in a bowl deep enough for several wings to be coated. When oil is hot, add a few wings at a time. Cook, truning a few times, until slightly golden brown. Remove form oil and drain slightly. Add to sauce, coat well, and then place onto lined baking sheet. Do this to all of the wings.

Broil on HIGH for 10-15 minutes, turning half way through and brushing with more sauce. Serves 2-4 people.

Madras Curry

*the following recipe is not nessecarily traditional Indian Faire, but I found it to be a great knock-off that still has the flavors of Indian Curry. It can be easily made with any curry powder, not just Madras.

2 TBLS Madras curry powder
1 TBLS Tumeric
1/2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp cumin
salt and pepper to taste
(mix all of these ingredients in a small bowl and set aside)

4 C Mixed veggies, fresh or frozen, as much variety as you like.
1 can cocnut milk
1/2 C broth
1 TBLS oil
2 Cloves garlic, minced
1 TBLS fresh ground ginger

2-3 C rice prepared by direction (any kind will do)

Heat oil in pan (I use a deep fry pan that is shaped like a wok with high sides)
Add garlic and ginger. Heat and then add veggies. If using frozen, the order doesn't matter, just add. If fresh veggies are being used, add the carrots and any other veggie that takes awhile to cook. then as those vegetables are getting soft add others that take no time at all. Finally, add spice mix and coconut milk. If the mixture is thick, add broth and let cook, uncovered for 5 more minutes.

*many people cook their spice mix to the oil before cooking anything else. I have always done it the way decribed above and I feel it still comes out delish. Either way, do it however you are most comfortable.

Serve over rice and enjoy!