Welcome to 2014

Welcome everyone! 

This post will have a lot of information for those of you who are starting Paleo for the first time. It will also be a good refresher for those who are or have been Paleo. I find that it never hurts to go back to the basics. The basics are also great if you are still looking for weight/size loss and have hit a plateau.

As I was telling a friend of mine the other day, I prefer to carve some really hard lines at the get-go for the following reasons:

#1: The get-go is when you are most motivated and therefore most tolerant of change
#2: It is here that your metabolism changes
#3: It is here that your tastes and "needs" change

My Paleo Testimony 

By following some of the harder guidelines for the first 30 days, you will maximize the benefits of all of that excited new-year energy. The first 30-60 days are where you really build up your willpower - and that is very important. After 60 days of being good and avoiding temptations, I went to Macaroni Grill with my parents and didn't care there was a loaf of bread on the table. I ate until I was full and didn't even waddle when I left! (In case you were wondering, I went (Mostly) Paleo by eating the "Bib and Blue" salad with grilled chicken, and I requested no fried onions on the top.) It's a giant salad, and I'm not just saying that. In sixth grade I ate an entire bigfoot pizza by myself. I'm not stingy on my portions (but if you eat REAL food, you'll find your body needs less - wants less - quantity).

*If you're stuck eating out (maybe your boss invited you out after work, or something didn't go according to plan) you can almost always find a salad with fish or chicken. With oil and vinegar or a house made (not from a jar) vinaigrette, this is almost 100% Paleo!*

Back to basics:

If you're starting out or getting back into this, I would recommend you reading my post on how eating while distracted can lead to over eating: Tips on eating less

For a "heads up" to newbies, read this post about how the detoxing process and new whole foods-only intake may effect your metabolism and hormones: The unpleasantries

Here is my drill sergeant bit: You don't earn food I'd rather have honesty than excuses and it's sound advice - especially for your first 30 days! Remembering some of these points will help reinforce your willpower. The reason I wrote this so... passionately... Is because I, myself, require hard reminders sometimes. I figured that if I needed tough love sometimes, maybe someone else does too!

I hope that last article reminded you why you are here and all about your goals! I look forward to you reading some of my older posts and recipes. I love feedback and questions. I also just like to know that you stopped by! So welcome to my (Mostly) Paleo page, and I hope to see you around!

The 100 Day Paleo Challenge

Whether this is a lifestyle change or just a means to a goal, I am so proud that you are here taking these first steps with us! Your local church or food pantry just got an eclectic donation of boxed goods, canned soup, and PAM cooking spray. Right? Yay! Time to go to the grocery store! Need help with this part? Ask me anything!

For those of you who are starting out, these are some pointers that I used to help me stay motivated along the way. You can draw this up on a piece of paper or make a fancy spreadsheet, but since your success is due to the choice that YOU made, I think it's time to break out those glitter pens, colored pencils, or changeable markers. Make this sheet all about you!

I have created what I'm calling the: 100 DAY PALEO CHALLENGE


If you're working out already two or three days a week, that's great, but it's time to UP what you're doing. (It's a challenge!) Use your resources! If you have weights or a gym with machines, use them! My first time through this I worked out four days a week, constantly challenging what I could do the week before. With this stair stepping I was able to achieve incredible results. So can you! If you use a treadmill for your warm up, keep an eye on your time and distance. Can you knock some time off that mile or two, or maybe increase your distance? Keep challenging yourself every week.

(As you can see, my goal is my costume for Dragon Con 2014!)

Here is your progress sheet for your measurements: It goes from day 1 to day 100. Every 30-35 days you will re-take your measurements to watch your progress. When I took my second set of measurements after starting... my jaw dropped. I kept fiddling with the tape measure around my thigh, thinking, "Am I measuring this wrong?" No matter what I did to measure my thigh, I couldn't find anything close. This works!

If you are not sure where to take these measurements, you want to measure around the widest point. For further clarification you can search for how to take tailored measurements on yourself - or get a spouse or friend to give you a hand.

**ATTN all, ESPECIALLY MEN:** When you measure your waist, measure around where you belly button is. Men tend to wear their pants below their stomachs in the front, with the pants a little higher in the back. This measurement may not be your current pant size. That's okay, but use this measurement, not your pant size.

At the bottom of your sheet you will put your initial weight down, and then weigh in every two weeks (except for the last weigh in which is 16 days instead of 14). Don't step on the scale everyday - women tend to want to do that - but weight can fluctuate a pound or two in a day. Weighing every two weeks is a good tempo.

When you weigh in - and I cannot stress this enough - ALWAYS use the SAME scale. I use the one in the girls locker room at the gym, and I always weigh in before my workout. Different scales can vary up to a few pounds in either direction (20 pounds barely phases a guy - but 2 pounds can be a big deal to a girl). Because of that you want to use the same scale (in the same location) every time for an accurate account. The closer you get to your goal, the fewer pounds you may lose between weigh-ins. By using the same scale you get credit for every lost pound you have earned!

By some means or another, take two pictures of yourself (or get the help of a spouse or a friend). One straight on, the other from the side. Don't wear baggy clothing. Wear a top and bottom that fits. If you want to wear a swimsuit - go for it - but if you only feel comfortable in jeans and a t-shirt, that's okay! Now print out or develop these two photos and place them in an envelope. Calculate the date 100 days from now and write that date on the envelope after the words, "Open on: xx-xx-xx". In 100 days take the same two pictures and compare them side by side. You will already see the difference in your measurements and by the numbers on the scale, so why are you doing this?

Your friends will see the changes in you over this time, but you see yourself several times a day. While you may notice the differences, you will not see how drastic the changes are until you put these pictures side by side. This is so you can see all around the progress you have made. This is a time for celebration. Look at you!

If you are starting New Year's Day 2014 (It's here already??), your 100 day mark will be April 10, 2014.

Note: If you save $5.00 a week during this challenge, you will have enough money to go buy a brand new dress or pair of pants in your new size! Alternatively, you could go get a new hairstyle or have a day at the spa!

Around the corner

Alright everyone! New Years resolutions are just around the corner. Keep tuned for a brand new year of recipes, advice, questions and answers! When the new year rolls over I will make a post for any newbies who may be joining us for the next year. I will also reiterate some of my personal favorite techniques to stay motivated as well as pointing you in the right direction for kitchen equipment and helpful reads! Merry Christmas to you all, and I can't wait for 2014!

Have a safe year's end!

PEPPERMINT MOCHA FRAPPE

I stick (Mostly) to black coffee. I'm not against milk and sweeteners, that's just how I like it. My grandfather was one of those people who put cream and six packets of sugar in his tea cup of coffee and my parents didn't want drinking mine that way. My grandfather had dentures, after all. He didn't have to worry about his teeth falling out unless he wanted them to.

Anyways... I had started drinking coffee at the age of three. If you know my father, this makes perfect sense. I learned to strip down and reassemble any coffee pot in my path at a very young age. Not to mention brew a pot. When I turned five my parents put their foot down and decided to discourage me from my coffee drinking, and so they told me I could only drink coffee if it was black! Their plan failed and I still like it black to this day. Unless of course, it's in something delicious like a peppermint mocha! (What can I say? I'm seasonal!)

Things you need: A good quality blender

PEPPERMINT MOCHA FRAPPE:

2/3 c almond milk
1 Tbsp cocoa powder made into a slurry with a little warm water
2 Tbsp honey or other Paleo sweetener (such as palm sugar or pure maple syrup)
1/4 tsp vanilla extract
1/4 tsp peppermint extract
2 tsp instant coffee or 1 shot espresso
1 serving grass-fed whey protein
ice

Okay, everything in the recipe is optional, make it how you like it! Start (very) small with the peppermint extract! If you add too much your frappe will taste bitter. Add more or less chocolate if you'd like.

#1: Put everything into a blender and blend until smooth.

Paleo variations: Add 2 tsp of cocoa nibs for a chocolate chip frappe!

Non-paleo variations: Top with a dollop of whipped cream or your favorite yogurt. You can also add yogurt to your frappe in place of the whey protein. I would recommend plain or vanilla.

BREAKFAST SOUFFLE

These breakfast souffles are easy to make and are just what the busy morning person is looking for. Whether you have an early meeting or you're sending a pile of kids off to school, this breakfast is quick to reheat and packs plenty of protein to keep you going until lunch!

I used turkey bacon in mine, though you can just swap that out for crumbled pieces of sausage, bacon, sliced ham or pieces of left over steak! You can also use any veggies you choose. Just remember *if you want to use mushrooms or spinach - precook them and drain off any excess liquid*. 

These particular souffles are Paleo, but if you're not a Paleo person (or a Mostly Paleo person...) you can add in some extra sharp cheddar, Swiss, or goat cheese to jazz these up. 

**These are the perfect size for me. I pair them with a little fresh fruit and I'm set. If you need a bigger breakfast you can easily add more eggs (or just egg whites!) to the mix for a larger souffle.**

You will need: A cookie sheet or cake pan, free standing oven safe paper cups. (I got mine in the party/cake decorating isle of Walmart. They should also be available at your local grocery store or kitchen supply store.)

Preheat oven to 325.

SOUFFLE:
9 eggs
1/2 c whole fat milk (optional)
6 slices of turkey bacon, regular bacon cooked and cooled
Thinly sliced onions and tomatoes (or whichever veggies you are planning to use)

#1: Place your paper cups in on the cookie sheet and spray or brush lightly with oil. [A spray bottle for oil is a very handy thing. You can find these online or at a place like Bed Bath and Beyond.]

#2: Beat or mix your eggs very well in a bowl, they will increase in volume a little as you whip air into them. If you're using milk you will add that in now.

#3:Place your meat, veggies, (and cheese - if you're using it) in the bottom of the paper cups. Pour equal amounts of the egg mixture over each. 

#4: Bake for 25 minutes. Or until done.

YIELD: 6

Once these cool you can store them in the refrigerator for up to two days. After that I would recommend storing them in the freezer. The whole thing can be warmed up in the microwave, so they are great for mom's who are trying to get their kids off to school with something more nutritious than a pop-tart! 

Tip: If you are using sliced tomatoes, lay them out on a paper towel as you are doing your prep to absorb any excess water.

Did I mention they're portable? In a super big rush? Just grab a napkin and eat it like a cupcake on your way to work! [I shouldn't have to say this, but: They might be hot... do not burn yourself, please.]

EASY ALMOND TEA COOKIES

I made these cookies today - they are SUPER simple. I had to stop myself from eating one, after another, after another! This recipe requires very few dishes (my favorite thing!) and are a great snack for those sweet, crispy cravings.

ALMOND TEA COOKIES
1 1/4 cup almond flour
1/4 cup palm sugar (it's made from coconuts!)
1 egg, beaten well
2 Tbsp butter, softened
1 tsp baking powder
1 tsp vanilla extract
1 tsp almond extract
2 Tbsp sliced almond

1/4 c almond meal - set aside

Preheat your oven to 325

 #1: Mix all of your ingredients together well in a bowl (I added the sliced almonds last so they didn't get too crushed).

#2: On a piece of parchment, sprinkle a little of the almond meal you set aside on top before placing the dough on the paper. This will help it from adhering too much as it is a sticky dough. Then I sprinkled a little more almond meal on top and patted the dough down to about 1/4". 

#3: Cut the cookies out with any SMALL desired cookie cutter. I used a 1 1/4" mini biscuit cutter. Garnish them now if you'd like. Transfer the cookies to a cookie sheet lined with parchment and bake them for 15 minutes or until lightly browned. 

#4: Remove the cookies and cover [carefully!] with aluminum foil. Bake for an additional 8-10 minutes and let cool completely. (If your oven runs hot you may want to keep a close eye -or nose- on them). They should be just barely soft in the middle and the bottom of the cookie should be crisp.

TIP: After they are fully cooled you can store them in an airtight container for a couple of days. I would recommend placing a paper towel in between each layer of cookies to absorb any residual moisture. You can also freeze the cookies (but use parchment - NOT a paper towel for this! You do not want to have to pick bits of paper towel off your cookies after they thaw.)

YIELD: Approximately 30 small cookies.

CHICKEN WITH APPLES BREAKFAST SAUSAGE

I made this sausage about a year ago for some co-workers and it went over really well. Since then I have worked on the recipe and gotten it down to something that always sends me back for seconds. I really hope anyone reading this will take the time to try this recipe, it really is very good. Take your time reading the ingredients and make sure you have everything that you need. The prep is a little on the longer side because not every ingredient is something you may have on hand...

...That being said, this is a great Paleo snack/meal/side that your non-Paleo friends and family will surely love. It freezes and defrosts well so you can make as much or as little of it as you want! For breakfast you can make larger patties or if you are throwing a brunch or other kind of party could make smaller sizes that are easy to pick up or take on the go!

CHICKEN WITH APPLES BREAKFAST SAUSAGE:
1 lb ground chicken (the package I used was actually 1.15 lbs)
1 Tbsp bacon fat
3/4 tsp each of salt, fresh cracked pepper, fennel seed, paprika
1/2 tsp each of sage, thyme, rosemary, nutmeg, tumeric
1 cup finely chopped green apple

(While you are prepping your spices and apple, go ahead and let your ground chicken set out at room temperature. I find it easier to mix in all of the ingredients if the chicken isn't really cold.)

I cooked a few pieces of bacon in a non-stick skillet and poured off the fat into a glass jar. I then used what I needed for this recipe and stored the rest in the fridge. If you are cooking the bacon for this purpose, I'd recommend not cleaning the pan if you're going to be using it again right away. Use the flavor!

#1 - Mix all of your spices together well. I used fresh rosemary since I had it on hand. I also used my mortar and pestle to really get all of the ingredients ground together well. (This is not required.) 

#2 - Chop up your green apple into small pieces. The smaller the better! Large pieces can make your sausage less sturdy and it may crumble on you.  

#3 - After the bacon fat has cooled some (but is still liquid), mix it along with all of your other ingredients with the chicken in a large bowl. This can be done with a sturdy spoon or spatula. However, if you are not a germaphobe (this is why we have soap and hot water!) then you will find that mixing this together and forming it with your hands is much easier.

#4 - Form into desired sized patties or balls and cook thoroughly until brown on both sides. 

Yield: 12

PERFECT HOLIDAY CIDER

Keeping with the apple theme, I would like to share with you my simple apple cider recipe. I don't like my cider to be too spiced, if there are so many in my drink that my tongue feels numb and my nose itches, there's just too much going on. The thing about flavor is that you CAN have too much. Whether you are making a cider, a soup, a marinara sauce, or anything else, you want each ingredient to contribute to the experience of the taster. Ingredients are building blocks and an engineer's ideal finished product is simple, no more complicated than it needs to be, and works efficiently. That's what this cider does. My secret trick: The Vanilla Bean.

This recipe does not use vanilla extract, but instead the creamy richness of the vanilla bean itself. It is much more aromatic and it stands out on its own - just the right amount. Make sure to store any left over vanilla in an airtight container.

Like with all Paleo dishes, start with the best things you can find. 

CIDER:
4 cups apple juice (no sugar added - I used the Simply brand)
1/2 vanilla bean
2 whole cinnamon sticks
1/8 tsp cloves

#1: Place your apple juice in a pan over low heat.

#2: Fillet half of a vanilla bean down the center and toss in to the pan with the remaining ingredients.

#3: Let your cider cook for about 20 minutes or until you start to see small bubbles forming at the edges of your pan. You do not want this to come to a boil.

#4: Strain the cider to catch the remaining vanilla bean and bits of cinnamon sticks which have come loose. (Straining twice may be needed if you see lots of bits. Cheese cloth does wonders.)

#5: Return to low heat and serve warm.

Yeilds: 8 servings

Some of the tiny vanilla beans and bits of clove may still end up in your pot - that's okay! These flavors will continue to incorporate over time. I just keeps getting better!

APPLE PIE

Yes, it's time for the holidays! I'm very excited with Christmas just around the corner. It is by far my favorite time of the year! I was at the grocery store today and there was Christmas music playing - so happy! 

A little about this recipe: It's super easy and the clean up is a breeze. There are two differences I would recommend you make and I will do the same next time I make this...

#1 The Macintosh apples were just beautiful today when I bought them, but they aren't great for pies because of how soft they are. I usually use half granny smith and half Washington apples. I will stick to that in the future. Macintosh apples cook and break down too easily.

#2 I only used two apples, but I am going to recommend using how ever many it takes to build up your pie. Due to the heaviness of the pie crust, if there is nothing holding it up underneath (and cooked apples tend to shift and cook down more once in the oven) the crust is prone to cracking and possibly "falling".

That being said, this recipe can be multiplied however many times you need to.

IMPORTANT: "Pies" generally contain less liquid than "cobblers". It is common for the average pie (or cobbler) to contain flour or cornstarch to thicken the liquids of the filling to keep it from being soupy, but since that is not Paleo - make sure you really drain your apples well before placing them in your crock or pie plate. (For those of you who are not Paleo but may have gluten or corn allergies: a small amount of tapioca starch can be used to thicken similarly to flour or cornstarch.)

APPLE PIE FILLING:
2 Apples cored and sliced
1 tsp vanilla
2 tsp butter
2 tsp honey
1/2 tsp cinnamon

THE CRUST:
1/2 cup almond meal
1/4 cup pecans finely chopped (or pecan meal)
1 Tbsp butter - softened but not melted
2 tsp honey
1 tsp cinnamon

1.) Place all of your apple pie filling ingredients in a skillet and cook until slightly softened and all flavors are combined. 

2.) Drain off the excess liquid very well and place your apple pie filling in whichever baking dish you wish to use. (I used a 6" crock from World Market.)

3.) Combine all of your crust ingredients in a separate bowl with a fork or spatula. The mixture will clump together. 

4.) Turn out your crust mixture onto waxed paper and press into the desired shape for the topping of your pie. (If you are using a traditional 10" pie plate you may need to make 3-4 times the crust recipe.)

5.) Carefully turn the crust over the top of your pie and remove the waxed paper.

6.) Bake at 350 for 20-25 minutes or until your crust is golden brown.

Serves: 3-4

(As you can see - I could have used another apple to fill the crock up a bit more to prevent the crust from falling.)

BROILED BONELESS PORK RIBS

Alright, so I'm a Texas girl and I like my meat, but in the effort to eat a little healthier I chose pork over beef ribs for this meal. I was afraid that my ribs were going to come out chewy - like jerky - because pork is so much lower in fat, but that was not the case at all! Using this two fold technique you can whip up a tender batch of ribs without the hassle or the big messy clean up from the grill.

My father doesn't like real spicy food, so make this as spicy as you want or omit the hot pepper all together if desired. I served this with cauliflower mashed "potatoes" and green beans. Any green (or orange, yellow, red, ect... veggie will work).

In order to make the clean up easy, I took a cookie sheet, covered it in aluminum foil and placed a cookie rack on top so that the fat would fall to the bottom of the pan and the other juices would later be sealed in to keep the ribs moist.

This recipe is for six boneless pork ribs. Adjust as needed.

THE MARINADE: 

1/4 c. lemon juice
1/3 c. orange juice
2 Tbsp balsamic vinegar
1 tsp salt
1 tsp fresh cracked pepper
1/4 tsp cayenne
1/4 tsp red pepper flakes

THE PORK RIBS:

1. Take your boneless pork ribs and stab them each a few times with a fork. If you would like to sprinkle a little tenderizer on them at this point, go ahead! (Do not put tenderizer on them if you plan to marinate them overnight. This will result in your ribs being chewy - like jello).

 2. Put all of your marinade ingredients in a gallon zip-lock bag and mix together. Place your ribs inside and mush it all around so that all the ribs are covered. Let this bag (sealed) sit out on the counter for about ten to fifteen minutes at room temperature.

3. Go ahead and set your oven on 525-550 degrees (broil). This is also a good time to cover your cookie sheet with aluminum foil. Don't skip this step unless you're mad at the person doing the dishes.

4. After the oven is fully heated, space your ribs out over the cookie rack. [SAVE THE MARINADE] Pop this tray in the oven - make sure your rack is in the middle of the oven - and cook for 20-25 minutes. You want some charring going on, but you don't want to make pork charcoal briquettes. 

5. Remove the pan from the oven and reduce the heat to 350. Let the heat come down in the oven, this may take a few minutes. Take a pastry brush and liberally coat all of the ribs with the marinade you have left. If there is still a little left over, just pour it over the top. It will wind up on the cookie sheet which is good. We want moisture there. (If there is hardly anything there, you may want to add a 3-4 tablespoons of water or juice. I didn't need to do this.)

6. Now get your aluminum foil out again and completely cover the ribs and the cookie sheet. Fold and crimp all of the edges down. You want to create a nice seal to keep all of those juices in so your meat doesn't dry out. Return to the oven for 30 minutes. 

7. After the 30 minutes is up place the ribs somewhere that won't melt, letting them cool slightly and rest. [LEAVE THE FOIL ON!!!] Do not peek! Let the ribs cool for 15 minutes before removing the foil.

Nice and tender!

Fall Flavors

I know it's been nearly a month since I have posted, my apologies. There has been a lot going on, including a bout of medicine that threw me clear off of my Paleo eats! Terrible! Now I am spending this week to get the gluten out of my system, and then back to Paleo on Monday.

Tonight I wanted something hearty and uncomplicated and I've been thinking about mushrooms all week. This is closer to a gluten-free recipe than it is to a Paleo recipe due to the creamy mushroom soup.

This was the result:

It's not entirely a recipe but this is what I did!...

I sauteed some diced yellow onion in a little butter and a splash of cream sherry, then I added in about a quarter cup of small diced turnips and cooked until slightly softened. After this was done I added in some large chopped chunks of mushrooms - I used a combination of portobello, white button, and cremini. I covered the pot and let these flavors simmer together with some fresh cracked pepper. Once the mushrooms and turnips were cooked I added in 18oz of a gluten-free organic creamy mushroom soup that came in a box I purchased at my local whole foods store. It wasn't very creamy so I added in a tablespoon of heavy cream and brought it up to heat.

For those of you who are not Paleo and just looking for gluten-free ideas, I highly recommend garnishing this soup with a dollop of sour cream and an additional dribble of cream sherry.

I would have posted this twenty minutes sooner, but I went back for a second bowl. So good!

Now, if you aren't allergic to it like I am, this would be a fantastic soup to add gobs of fresh garlic too. Garlic is a tremendous super food and is great for the immune system as we head into cold and flu season.

I hope you get the opportunity to try this quick and easy fall soup! Let me know what you think!

(My Pre-Thanksgiving Mini Run) with APPLE CINNAMON MUFFINS

Tonight I wanted to have a very fall supper, almost a Thanksgiving dinner dry run. It wasn't on the scale a traditional end of November meal might be, but it was mighty good!

My family isn't big on turkey, so tonight I cooked a chicken stuffed with pumpkin, mushrooms, and shallots. I served the chunky pumpkin and mushrooms as a side dish along with some sauteed spinach with onions and a side of my cranberry relish for the chicken! Mom and dad both enjoyed it and we even ended with a dessert of Paleo apple cinnamon muffins! I found a few recipes for this that could be done in the microwave, but I didn't have everything on hand so I had to improvise! It worked out really well. Even dad ate dessert! (He doesn't like nuts, but he could hardly tell with his ice cream on top...)

Apple Cinnamon Dessert Muffins
6 Tbsp almond meal
2 eggs
1 tsp walnut oil
2 tsp vanilla
1 tsp cinnamon
2 Tbsp raw honey
1 Tbsp apple butter
1 Tbsp pumpkin puree
1 tsp baking powder
1/2 apple chopped
1/2 apple sliced

#1 - Mix everything but the apple together in a bowl.
#2 - Divide the chopped apple pieces between three microwave safe tea cups.
#3 - Divide cake mixture between the three tea cups.
#4 - Microwave each tea cup separately for 1 min. The cake will rise above the cup and then settle.
#5 - Let each cup rest 1 min. Place a few apple slices on top and microwave another 30-40 seconds.

Enjoy your hot Apple dessert cake in a cup!

Yield: 3 individual servings

Honestly, there would have been pictures but we were in the middle of dinner. I will have to make them again soon!

Microwave experiment

This afternoon I wanted to try out what I thought was a really neat idea: Microwave sweet potato chips! Well, it still is a great idea, but my results were not as great as the person who came up with them. The sweet potato chips, (courtesy of the Rachel Cooks blog) were very temperamental, at least in my microwave. Maybe she used a lower wattage one.

Many of my chips burned bad enough that they could probably double as charcoal (even though I used less time), but I am not quite ready to throw the towel in just yet. Later in the week I plan on trying a batch using 80% power in the microwave to see if that eliminates my problem. My other idea is that if I (Mostly) cook them in the microwave (until they were just about to start to turn brown but not crisp yet) then transfer them to a baking sheet for three minutes in a 300 degree preheated oven. On the last few slices I had left I tried this method and they came out great.

The reason I am telling you about these chips is because I hope you can find someway to use them! They are a great snack, though not an everyday one due to lots of carbs. I really wanted to try them out because I thought they would make a darling garnish for something. Perhaps on a salad, or an open faced burger, right? So, click on the link above and best of luck to you!

SAVORY CRANBERRY RELISH

Even though Christmas is really my favorite time of year, I absolutely love fall! The colors, the smells, everything about it seems cozy. It's the part of the year where it's not quite as hot and the mad rush seems to slow down to a leisurely stride. (Isn't the imagination a wonderful place?) My mother made a point a few days ago when she mentioned I should start planning ahead for Thanksgiving so that I could get all of the recipes out in time for people to do their own meal planning! So, over the next couple of weeks you will see some of my ideas for that Paleo Thanksgiving Feast. 

This relish is very easy to make and can be paired with chicken, turkey, or lamb. Lamb may not be a normal pairing with cranberries, but it is delicious! (Guess what I'm eating for lunch tomorrow!)

SAVORY CRANBERRY RELISH
1 cup fresh or frozen whole cranberries
1/2 cup orange juice
1 Tbsp minced or finely chopped onion
2 tsp finely chopped rosemary
1-2 large fresh sage leaves, finely chopped (about 1 tsp)
2 tsp finely chopped orange rind
1 tsp raw honey
1/4 tsp salt

Put all of your ingredients into a small sauce pan and cook over medium heat. From start to finish it took me about 35 minutes for everything to cook down. As the sauce thickens you will need to stir it more frequently so that it does not burn. When it starts to lose that glossy appearance and is really thick, it is done. I placed my pan in an ice bath and stirred the relish occasionally before putting it in a plastic container for storage. It can be served hot or cold.

Yield: 1/2 cup of relish

This project takes a little more attention than some others so that is does not burn, but it makes up for it by being super easy and super tasty. As the mixture cooks down and the water in the orange juice boils off, the relish will become sweeter so a teaspoon of honey really is plenty! 

If you are making this just for a meal with lamb, and not a more general purpose, try adding in some fresh chopped mint in place of the sage!

Help! I've fallen and I can't get up!

Everyone on the planet is susceptible to temptation, and sometimes people will fall off of their horse. In this case, that horse would be the Paleo way of life. Maybe money suddenly got tight, maybe your work schedule suddenly changed for the worst, maybe friends and family starting cooking large quantities of food and now you went from "cheating" to 85/15 to grazing to falling off that Paleo shaped horse! (Okay, now that the metaphor has been beaten to death - no animals were harmed in the writing of this blog - we can move on.)

"I've eaten gluten several times over the last few days and now my cravings are off the wall! Help! What do i do?"

Well, that's easy, and it isn't. You start over.

Now, if you really have only fallen off for a week or two, and not several months, the good news is you probably are not starting back at square one! That's great! If you are having some serious cravings (I want french toast, I want cookies, I want a bucket of ice-cream) then you have your work cut out for you. Still, you got over those cravings once and you can do it again! Plus, if you think back to the first time you purged your system of all of those complex carbohydrates, gluten, processed sugars and preservatives, at least this time, you know that those cravings will end. That should give you some hope, and if it doesn't, pretend anyway and go back to my August 2013 posting about the importance of a support network.

We all need to vent sometimes, and a lot of that time the very act of venting solves a lot of our stress! Having a solid support network (or partner) can really help you climb back up to where you want to be, sooner.

I am not a veteran to the Paleo world but if you have fallen off the band wagon and are wanting to get back on, my advice is this:

#1- Figure out WHEN you started to slip and WHY. Knowing these two pieces of information will be invaluable to help you avoid the same flub-up in the future.

#2- Even if you are (Mostly) Paleo, like me, start fresh with your super strict rules for the first couple of weeks back. This will help reset your brain and your body. You don't want that bit of full fat milk you put in your morning coffee to turn into a trip to Marble Slab. Ya know?

#3- REREAD your favorite starter Paleo book. This will reinforce nutrition, the rules of Paleo, and all of the BENEFITS of eating this way! Remember, you are doing something positive for you. You should be happy to be here and treat yourself and your family with rich whole foods!

Cooking En Papillote

En Papillote (pah-pee-YOHT) is a French term meaning "in parchment". This technique gently steams your food and is an excellent way to cook fragile types of fish or other foods that may otherwise fall apart (or turn to mush) by using other cooking methods. It is also a great way to cook other things such as shrimp and vegetables.

The advantage to using this cooking method is if you have picky eaters, you can create special packages that include whatever your family or guests may prefer. Also, the en papillote method steams your food so you don't have to worry about extra calories and fat, plus there is no scrubbing of dishes afterwards! Wahoo!

To help prep your parchment pouch, it is better to cut out a piece too large and have to trim it down. Take into account the width and height of what you plan to put inside, plus an extra half inch that you will need to seal the edges of your pouch.

First take your piece of parchment and fold it in half. Draw a half heart shape - just like you did in first grade - and then cut out your parchment heart. This will become your pouch. [If you have kids who like to help in the kitchen, this is a great project for them!] Place your fish and any desired vegetables in the center, fold your parchment in half, and then starting at the top of your heart, fold down the edges and really get a good crease. You must have a well sealed pouch to steam the food.

For something like salmon I would preheat the oven to 375. I would use a 5 oz piece of fish, placing it squarely on top of whatever vegetable you desired. I used green beans and sliced red bell pepper. Then I took a wedge of lemon, squeezed it over the fish, and then sealed my pouch with the lemon and everything inside. Feel free to add any desired salt, pepper, or herbs before sealing. Cook it for 12 minutes, then you can remove it from the oven, place it on a plate and carefully snip the top of the pouch to release the steam! You can cut or tear it to display the food. You do not have to remove the food from the parchment before serving. The exact cooking time will depend on the size of the piece of fish and the type.

Another great idea is using the method of en papillote for dessert! That's right! How about a fat-free, hot, delicious dessert? I'm so in!

Here I used some slices from a fresh red pear since they are in season. I sprinkled it liberally with cinnamon and drizzled it lightly with honey. I also added a quarter teaspoon of vanilla because I love it! I sealed all of it in my parchment pouch and cooked it at 375 for 10 minutes. It was perfect, hot, and the pears did not become mush! I will be doing this again for sure. You can substitute the pear for any other kind of fruit you would like. For something a bit harder, like an apple, I would recommend cooking for 12-15 minutes depending on the thickness of your slices.

For a cobbler like twist, mix a little almond meal with a smidgen of butter and honey until it clumps together and becomes crumbly. Sprinkle this on top of your fresh fruit out of the oven for a quick and easy cobbler variation.

PALEO ACTIVE BARS

This is a very high-calorie, high-carbohydrate food, great for those who are active! As I was making them I was also thinking about how great they would be to toss in a backpack for a snack at school or you could even take them hiking and camping since they don't need to be refrigerated! Great Paleo snack for kids!

I used to be a huge energy bar person. They're convenient, they come in a ton of flavors and varieties, and they were reliable because I could toss it in my backpack or in the glove-compartment (at least during the fall and winter). A protein bar would leave me satisfied for a couple of hours and it fended of my grumpy alter ego.

Last night I was thinking about how to make a Paleo meal bar and I believe I succeeded! I buy my dried fruit and raw nuts in bulk so that the cost to make these really isn't bad at all. I cut mine into squares rather than bars which gives me a smaller snack rather than a meal replacement. There is no meal bar that will replace the desire for real meat and veggies in my heart.

You will need: parchment paper, a large loaf pan, a baking sheet, a 2 quart pot or larger

Preheat oven to 325

ACTIVE BARS:
2 cups nuts, unsalted
1 cup dried fruit
1/3 cup raw honey
3 scoops unflavored grass-fed whey protein (dissolve with a few table spoons of water)
2 Tbsp grass-fed butter
1 Tbsp vanilla
1 1/2 tsp cinnamon
1/2 tsp cloves

Prep: I had whole cashews and sliced almonds, so I put those in a bag with my fruit and pounded at them with the side of a meat hammer until they were small pieces. The smaller the nut pieces, the easier it will be to cut your bars later. (In hind sight I should have pounded mine a little more)

 
#1: Place your butter, honey, vanilla, cinnamon and cloves in your sauce pot over low-medium heat. Combine it well with a wooden spoon. You will see it starting to create tiny bubbles and turn lighter in color. Let it boil like that for about a minute or so. For those of you familiar with baking candy, we are approximating a soft-ball stage but it isn't critical. The longer you cook this, the harder your bars will be.

#2: Now toss in your dried fruit and nuts and stir vigorously until everything is coated. Reduce your heat, then add in your slurry of protein powder and stir again. I used goji berries, cherries and cranberries.

#3: Line your loaf pan with parchment and spread your mixture into the pan, use another piece of parchment to press your mixture down and pack it down into the corners. It's a lot like making rice crispy treats. Be careful, the mixture will be hot!

#4: Bake for 10 minutes in the oven, remove and let cool for about half an hour to set.

#5: Remove your mixture from the pan and place on a cutting board, cutting into your desired size. If you want them to be more firm, place your sliced pieces on parchment on a cookie sheet and bake them another 10-12 minutes on 275, then they will need to cool again before wrapping them.

#6: After they are completely cool, wrap them in saran wrap and they will keep for about a week.