Monthly Archives: May 2014

Picnic “no-tato” salad

Happy Saturday! I wanted to come back from my blogging hiatus to share an accidentally delicious recipe I made up last weekend for Memorial Day.

Last weekend was an amazing holiday weekend with amazing food as well. I tackled homemade graham crackers & marshmallows for homemade s’mores…with amazing results….

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Making them homemade knowing they included only wholesome ingredients made them 100% better. Never buying marshmallows again!!!

I also knew I wanted to do a paleo-style potato salad with homemade mayo. I easily could have (and considered) taken the easier route and used regular mayo but after glancing at the ingredients I decided against it. Making your own mayo seems complicated but it’s actually pretty easy. I’ve done it a couple of times now with great results. I used Melissa Joulwan’s recipe.

As far as why no potatoes? I love the tang of rutabaga and the added sweetness that sweet potatoes add. It makes a FAR more interesting tasty salad with a twist! The added crunch and texture of the almonds and celery complete this wholesome side dish. Enjoy and bring to your next potluck picnic. We’re certainly getting some great weather that calls for it!

potato salad

Paleo no tato salad 2

 

Paleo "No-Tato" Salad
Serves 5
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Prep Time
30 min
Cook Time
5 min
Prep Time
30 min
Cook Time
5 min
Ingredients
  1. 1 large rutabaga, peeled and diced into 1-2" chunks
  2. 1 large sweet potato, peeled and diced into 1-2" chunks
  3. 3/4 cup homemade mayo
  4. 6-7 stalks of organic celery, diced
  5. 1/4 cup almonds, sliced
  6. 1/2 tsp salt
  7. 1/2 tsp pepper
  8. 1 tablespoon curry powder
  9. 1/2 tsp coriander
Instructions
  1. Place the rutabaga and sweet potato in a large saucepan and cover with water
  2. Bring the pot to a boil and cook until softened, roughly 15 minutes
  3. Meanwhile, chop your celery and almonds and make your mayo (see linked recipe)
  4. When rutabagas and sweet potatoes are done cooking, drain and rinse with cold water
  5. Add ice to cool root veggies
  6. When veggies are cool, mix all the ingredients and the spices together
  7. Place in the fridge and serve cold!
Pencils and Pancakes http://pencilsandpancakes.com/
Paleo notato salad

Soaking up the great weather again today! If anyone wants to join me by the pool I’ll be here! 😉

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Life on the Farm

Happy Memorial Day! I couldn’t have had a better weekend. We spent the time with friends who took to time to drive out to see us for some country fun. It was an amazing time and I was so glad I got to share our homestead with friends.

I’ll keep it short, just wanted to share some pictures of the farm since my last update was awhile ago!

 

Chickens!!! They are all together now and getting along. Except the rooster. He’s a big jerk.

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Piggles!! They have been out for almost a month. We moved them onto new pasture this weekend. They love it!

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Homestead

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America!

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Sunset

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Life is good!

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Carrot Cake Protein Vanilla Chai Cookies

This recipe title is a {yummy} mouthful! I know I haven’t been blogging as much as I usually do. I have unofficially decided to lay off blogging just until I feel the NEED to blog again. I really don’t want to be putting out posts just BECAUSE. And lately I just feel so overwhelmed and busy and blogging is the last thing on the list of priorities. I do have a large queue of recipes however to be shared and I wanted to get this one out there before my  mind forgot the ingredients!


recipe redux

 

I have the pleasure of participating in The Recipe ReDux, a monthly recipe club featuring healthy recipes. If you’ve never heard of it, here’s a bit from their website:

As the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you.

 

This month’s theme: cooking with tea. When I first read it I was stumped!! I had no idea how to incorporate tea into a recipe. This is where a little research had to happen….

I’ve heard of chai banana bread but didn’t feel that was too original. Then I remembered one of my favorite websites, PaleOMG, and a few recipes Juli did with chai. I kind of took some ideas from here and there and came up with the following recipe.

Spicy, filling cookies that are good for breakfast, dessert or just a snack! I ate some for breakfast last week when I was out of town at a conference and the breakfast bar was looking a little sad. I was glad I had them! Yes, they are not your traditional ‘cookie’, but I tried to be as creative as possible and I’m happy with how they came out!

Vanilla Chai Protein Cookies 2

 

 

 

Carrot Cake Protein Vanilla Chai Cookies
Yields 10
A spicy, filling cookie that is good for a breakfast on the go or a snack!
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 1 cup boiled and pureed carrots
  2. 1/2 cup sun butter or almond butter
  3. 1 egg
  4. 1 tablespoon of honey ( i used cinnamon flavored honey)
  5. 1 scoop of vanilla protein powder (28 g)
  6. 1 packet of chai tea (I used Celestial Seasons)
  7. 2 tablespoons of coconut flour
  8. 1/4 cup of enjoy life chocolate mini chips
Instructions
  1. Pre-heat oven to 375
  2. After your carrots are boiled soft and pureed, add the egg, sun butter and honey to the carrots in the food processor.
  3. Add in your dry ingredients: coconut flour, protein powder and chai tea packet
  4. Mix together, then add the chocolate chips
  5. Spoon balls of the mixture onto a parchment or silicone lined baking sheet
  6. Bake for 15 minutes, or until slightly browned
Pencils and Pancakes http://pencilsandpancakes.com/
chai cookies 1

You will never know there are carrots in there! Let me know if you try them. And be sure to check out other bloggers’ creations from the cooking with tea challenge!

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Curried Cauliflower “Dirty” Rice

Rice is another one of those ‘paleo grey area’ foods. I used to be able to eat multiple packets of white rice in one sitting. I could just eat rice for dinner growing up basically. First it was just white rice. Then I ate brown rice when I thought that was healthy.

Rice is a grain, so it’s a no-no in paleo land for the same reasons as wheat and corn. If you eat rice and enjoy it, it’s fine with me. No judgment here! To tell you the truth, rice, especially white rice is a “food with no brakes” for me. Once I start, I can’t stop. I am a carb-0-holic!! I will house multiple servings of rice and have no “I’m full!” switch in my brain to stop.

Cauliflower, however, my body DEFINITELY lets me know I’ve had to much. So that’s why I love using it as a substitute for rice. It’s a pretty blank slate you can flavor any way you want! That’s why when making a batch last night for under my crock pot chicken tikka masala, I decided to whip up cauliflower rice with a little twist! I thought curry flavor would go well with the Indian dish I was making. I was right! It was phenomenal!! You should definitely give this one a shot if you’re bored with plain cauliflower rice.

curried cauliflower dirty rice

Dirty Cauliflower rice

 

Curried Cauliflower "Dirty" Rice
Serves 2
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 1/2 of a large cauliflower*
  2. 1/2 of a white onion, diced
  3. 2 strips sugar-free nitrate- free bacon, chopped into inch long pieces
  4. 2 cloves of garlic, minced
  5. 1/4 cup of full fat coconut milk
  6. 1 tablespoon curry powder
Instructions
  1. Chop your cauliflower into florets and rinse off
  2. Place the half cauliflower into the food processor and process until the cauliflower resembles rice (Not too long or it will turn to mush! Just a few pulses!)
  3. Heat a medium size skillet over high heat and place the bacon in the pan.
  4. Cook the bacon until browned, about 3-4 minutes
  5. Take the bacon out of the pan with a slotted spoon. Place on paper towel.
  6. Put the garlic and onion into the pan with the bacon fat. Cook until tender, about 3-4 minutes.
  7. Carefully place the riced cauliflower into the pan. Stir around and cook until softened.
  8. Put the curry powder & coconut milk in the pan and stir around. Cook another 2 minutes until softened, mix back in the bacon.
  9. Serve as a side or under a curry!
Notes
  1. * You could easily double this recipe. I made it with half of the cauliflower, so that's what I am writing the recipe up for.
Pencils and Pancakes http://pencilsandpancakes.com/

 

 

This makes for a great side dish or works well under a curry or as an accompaniment to spicy foods. Hope you enjoy!

What are your favorite ways to serve cauliflower rice?

Do you eat white rice? Do you think that rice should be included in Paleo?

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Breton Gluten Free Cracker Crusted Cod

Woahhh that’s a long title!

I know I have been a bad blogger. The homestead/farm keeps me pretty busy lately and I have been using extra time to take care of the animals or work on my garden. I am thinking about cutting down the blogging from 3 days to maybe 2 or even 1 day a week until school ends (SOON THANK GOD)! That way I can feel less stressed out when I don’t get a blog post up.

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However I am excited today to share a new recipe for something I don’t eat a lot- fish.

The  lovely folks at Dare Foods sent me a couple of samples of their gluten free crackers to try. I used to be a Ritz cracker junkie! I literally made a habit of housing an entire sleeve of Ritz crackers with peanut butter on any given day after school in high school.

They sent me two kinds, the original with flax and the garlic & herb. I’ll admit I ate through the entire “original” kind as is! They were delicious, and didn’t need any embellishments! For the garlic and herb I wanted to create a fancier recipe, and this cod is what I came up with! We rarely eat fish, even though I know we should. Wild caught fish is so expensive, especially salmon! So except for my canned sardines I really don’t eat that much seafood unless it’s on sale. That’s why when I saw this cod on sale I had to grab it!

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It is the perfect white fish to impart some spicy flavor on, and that’s just what these crackers add. They also give you the nice crunchy texture of fried fish without all the junk! You should definitely check out these crackers if you’re looking for a quality gluten free cracker! I just actually saw them at the grocery store last week so I’m sure I’ll be picking some up. They would be a great option if you’re looking for something quick for a party, and their large size makes them perfect for appetizer-type recipes.

Breton Gluten Free US

I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and

Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a

recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.

Breton Gluten Free Crackers

Gluten Free Crackers Recipe

Gluten Free Crackers

 

Breton Gluten Free Cracker Encrusted Cod
A delicious, crunchy alternative to traditional fried fish.
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 2 large pieces of fresh Alaskan cod
  2. 1 cup of Breton Gluten Free Garlic & Herb Crackers, crushed
  3. 1 large egg, beaten
  4. 1 tablespoon coconut milk
  5. 2 tablespoons hot sauce, such as Frank's Red Hot
  6. 1/4 tsp salt
  7. 1/4 tsp black pepper
  8. 1/4 cup tapioca flour
Instructions
  1. Pre-heat oven to 375
  2. Prep your ingredients to dip the fish- crush crackers, and lay out the tapioca flour.
  3. Beat the egg in a small bowl and add the hot sauce and coconut milk. Beat to incorporate.
  4. Carefully dip the cod first in the egg mixture, then in the tapioca flour, then in the crushed crackers.
  5. Lay the cod on an aluminum and metal rack lined baking sheet.*
  6. Repeat for the second piece of cod.
  7. Bake the cod for 15-25 minutes depending on the thickness of your fish. (Mine was about an inch thick and took 25 minutes). It should be opaque and flake easily.
Notes
  1. *Baking the fish on metal rack produces a crispier fish. If you don't have one, just cook it on the pan on the aluminum foil.
Pencils and Pancakes http://pencilsandpancakes.com/
I loved how the flavor of the crackers added to the otherwise plain tasting cod! The hot sauce always adds a kick as well!

How often do you eat fish?

Have you ever had to take a blogging break?

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Green Protein Pancakes

Confession: I just made a batch of chocolate chip peanut butter cookies for the kiddos/hubby and I ate a considerable glob of the batter. Ugh. I am a slave to the sugar demon.

 

Anyways, I the recipe I have for you today will definitely quell that sugar demon that can attack when you have a sugary breakfast. This often happens to me when I have something like pancakes or waffles for breakfast (which is typically weekends). I don’t know if it’s because I’m in the house all day or what but I end up being hungry alllll day. These filling pancakes have protein and greens so you can have your (pan) cakes and eat it too! Don’t worry about the spinach- the taste ends up being mild. If you’re worried about the taste just add more sweetener to the batter. But I didn’t add any and I just drizzled honey on top. It had a slight spinach taste that I didn’t mind. But if you do, add more honey in the batter! Two tablespoons should do it.

Here they are!

 

Pancakes with spinach

 

Green Protein Pancakes
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Ingredients
  1. 2 eggs
  2. 1 large banana
  3. 1-2 cups fresh spinach (I had a large handful)
  4. 2 scoops vanilla protein powder (35 g) Or two tbsp of coconut flour
  5. 2 tablespoons of coconut flour
  6. 1/2 tsp baking soda
  7. **Optional: 2 tablespoons raw honey
Instructions
  1. Pre-heat griddle to 350.
  2. Mix everything in the food processor. If batter looks runny add more coconut flour 1/2 tablespoon at a time
  3. Pour on griddle (mine made 8 4" pancakes) and cook for 5 minutes on each side.
Pencils and Pancakes http://pencilsandpancakes.com/
Pancakes with spinach and protein powderGreen Protein Pancakes Protein Green pancakes

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