Please help

Julia's back surgery fund!



After a back injury in September 2013, I am still out of work. I need surgery to return to work and after a long battle with workman's comp, we did not get what we needed. The injury resulted in damage to multiple discs in my back and I have been battling pain and physical limitations. Please help by making a donation to my surgery and rehab fund! Every little bit helps and ever little bit is hope! Thank you.



Check out our group on facebook!

I have decided to start and interactive group on Facebook for those of you who are looking for friends and/or advice in the Paleo world! We are small, but growing and would love to have you! Click on the link to join!


It's all about you! Be your best! Stay your best! Go Paleo!

We have changed our 100 day challenge to a 90 challenge. Feel free to hop in at any point, or you don't have to do the challenge at all! We are here to exchange recipes and advice to help keep one another motivated and well informed. Hope to see you there!

We're moving!

I have not fallen off the face of the Earth, but I am getting ready to launch my own .com in the next month, so please be patient! As always, feel free to leave me any questions!

Julia

LAMB TIBS

One of my favorite restaurants in Saint Louis is a family owned Ethiopian restaurant. I love the combination of buttery, rich spices which pairs with so many of their meat and vegetable dishes. 

The cold weather always brings me to want hearty ethnic dishes, and so I decided to recreate one of my favorites!

Ingredients:

1 lb lamb, cut into 1/2 inch cubes
1/2 cup dry red wine
1/2 medium red onion, finely chopped or minced
1/2 tsp tumeric
1/2 tsp paprika
1/2 tsp cinnamon
1/2 tsp sea salt
4 cardamom pods, crushed with the side of a knife
1/4 - 1/2 tsp minced jalapeno or serrano pepper (you can always add more!)
1/4 tsp black pepper
1/4 tsp ginger

#1: Place all of the ingredients except for the lamb into a gallon sized plastic bag and mix thoroughly.

#2: Put your raw lamb pieces into the bag, get out the excess air (so that your meat is nicely covered) and seal. Place in the fridge for at least two hours.

#3: Take the meat from the marinade, shaking off any excess, and place it in a saute pan with a teaspoon of ghee (clarified butter). Brown on all sides. (Shake off the excess INTO the bag, don't throw it out!)

#4: After you lamb is cooked, add in the marinade and simmer for 15 minutes. Serve hot.

Recommendation:  This is a great dish to serve with green beans and carrots. The natural sweetness of carrots pairs very well with these spices.

**TIP: Put your lamb and marinade in a bag, in the fridge before work. When you get home, all you have to do is toss it in a pan. You can cook your veggies while the lamb is cooking! Have an awesome dinner in as little as 20-30 minutes!

Servings: 3

Paleo + Fitness = Big Results

Obviously this is not the food pyramid we were all taught in middle school. In fact, half of what is on the federally suggested food pyramid isn't even here! The meat section is to remind you there are other options besides chicken and steak.

I would like to bring your attention to the biggest box. These two things are often overlooked, and yet they are the biggest contributors to weight loss, prevention of over-eating, and overall health! 

Those who work out regularly will have better muscle tone. Good muscle tone will make you stand up taller (increasing confidence and giving you a thinner appearance), and it will help support your spine (which can prevent and eliminate lower back pain). When your spine is properly supported and your body is in a healthy alignment, it will take stress off your hip, knee, and ankle joints, too!

Working out can lead to a lower pulse rate and lower blood pressure, thus reducing the amount of stress on your body. Hooray!

The Beta run of my 100 DAY PALEO CHALLENGE Facebook page is up and running. I haven't found many Paleo support networks where a group can get together, ask questions and share their mishaps and successes. That is what we do! 

Real people. New ideas. Real support!
 
Going Paleo is an amazing decision, but don't miss out on big results. Combining Paleo with exercise does something amazing. Eating this way is great. You've taken away all of those fast burn carbs, but what next? Exercising, especially cardio, will produce tremendous results because you body will need lots of energy to keep up with you and guess what??? IT STARTS BREAKING DOWN YOUR FAT INTO SUGAR TO BURN AS ENERGY! This is where you can lose all of those inches you've never been able to shed! If you're already where you want to be size-wise, this is where you can really tone up and sculpt your body. 

Don't miss out.

LASAGNA WITH EGGPLANT "NOODLES"

Good, I got your attention! Yes, this is paleo, but it is also very good. It's a hot, hearty meal, that with a little preparation is very simple to put together. Meatsauce, veggies, nutcheese!

I just lost a few of you, didn't I?

I've been eating Paleo since last April, and one thing I have avoided several times was: "nutcheese? that's not cheese!" And I was right. It isn't cheese, but it does have a mild flavor and the exact same texture as ricotta. Since I'm launching my 100 Day Paleo Challenge I figured I needed to man, er, woman-up, and try it out.

I was pleasantly surprised! My lasagna had the same wonderful, familiar texture, and it was delicious. If you want to go (Mostly) on this dish, try the nutcheese (really! - you can put it inbetween layers), but top your lasagna with 1/4-1/2 cup of fresh whole milk fat mozzerella or sliced tomatoes and goatcheese.

If you don't know my opinion already, I stay away from dairy unless it really makes the dish. Cheese is certainally expected when you hear the word "lasagna", but I would eat this dish without it because the cheese would melt in with the other ingredients and I feel it would get lost. Now, a tomato and mozzerella salad? I'm all for that! (Once in a rare while. Avoid dairy where you can!)

Ingredients: 
1 medium eggplant (You can also use slices of zucchini, if you do, skip the steps for preparing the eggplant.)
1 medium tomato or 2 Roma tomatoes, thinly sliced
6-10 white mushrooms, sliced
1/2 small or medium white or yellow onion, sliced
1 cup bell pepper of choice, sliced
2-3 cups meat sauce, prepared (use my recipe or your own)
1-1 1/2 cups nutcheese
Fresh basil
Oregano, fresh or dried.



This recipe uses a 9"x5" loaf pan. YIELD: 4 Servings

LASAGNA PREP WORK:

- Take a  medium eggplant (or however much you need) and slice your lasagna "noodles" lengthwise, laying them out on paper towels. Sprinkle them lightly with salt, wait about 20 minutes, turn them over and do the same thing.

[The salt breaks down the membranes of the eggplant (it will be tough if you don't do this) and draws the water out.]

- Take your slices of tomatoes and set them on paper towels to soak up excess moisture.

Pre-cook your mushrooms, peppers and onions, and drain off any excess liquid. Let cool.

*These steps are important so that you do not end up with a watery lasagna*

Chiffonade fresh basil and set aside.


ASSEMBLY:      (Preheat oven to 350)

#1: I like to put a couple of tablespoons of sauce on the bottom of my pan to keep it from sticking. Then lay out your first layer of eggplant or zucchini noodles, being sure to cover the bottom of the pan.

#2: Add layers of sliced tomatoes, peppers, mushrooms, basil, nutcheese, and meatsauce, repeating to make two or three layers of everything as desired. The nutcheese will work just like ricotta in this recipe. You can crumble it up and sprinkle it around or spread it as a thin layer with a spatula or wooden spoon.

#3: Top your lasagna with your nutcheese and sprinkle with oregano.

#4: Cover your lasagna with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese on top has browned.


Let sit for about 10 minutes before slicing. 

Tip: I found that gently using a serrated knife worked well for cutting through the eggplant without disturbing the dish!

NUTCHEESE

This is not my recipe, but one from Danielle Walker's book, Against All Grain.

This "cheese" is a great substitute for ricotta! It has a mild flavor and an identical texture.

Ingredients:
1 cup blanched raw macadamias
1/2 teaspoon sea salt, plus pinch for soaking
3 Tbsp water
2 Tbsp olive oil
4 teaspoons lemon juice

Preparation:
#1. Place nuts in bowl and cover with filtered water, add in a pinch of salt. Soak for 6 hours.
#2. Drain the nuts and rinse thoroughly.
#3. Place the nuts in a food processor on high-speed with remaining ingredients.
#4. Process until smooth and the mixture resembles ricotta cheese.

You can store for up to 5 days in the fridge.

Tip from me: You can cut the soaking process in half by pouring boiling water over the nuts, rather than using cold or room temperature water.

SPAGETTI SQUASH

For those of you who are looking for a pasta substitute or just another vegetable to add to your repertoire, spaghetti squash is an excellent choice. Just like pasta it can be cooked "al dente" or anywhere on either side. It is long enough to twirl on a fork if that is your thing, and it's taste is naturally buttery with a hint of sweetness.

A very important thing to remember is: it's squash. Not a box of Barilla. "This doesn't taste like pasta!" Well... it's a squash. A squash that is very tasty with meatballs and a marinara sauce!

Here I am preparing a medium spaghetti squash. (You will find these by your acorn and butternut squash. For me that's near the potatoes and onions, it may be different at your local store.) There is a deceitfully large amount of squash in one of these! So if you're just cooking for one or two, you do not need to buy a large one unless you want LOTS of leftovers. On the plus side, it freezes well. Simply portion it out with your meat sauce or whatever you are serving it with, put it in a plastic container with a lid and toss it in the freezer! Voila! TV Dinner without the added chemicals, preservatives and things that make you feel bloated and miserable! Who knew?

Preheat your oven to 375.

#1: With a sharp knife, slice off the end where the stem is so that you can set the squash upright without it tipping over.

#2: Carefully slice the squash longways. You can take the seeds out now, or wait until it's cooked. I find that it's easier after it's cooked.

#3: Place face down on ungreased parchment on a cookie sheet.

#4: Bake at 375 for 35-45 minutes or until the squash gives a little when you press on it.

#5: Set squash in fridge and let cool for approximately 20 minutes, or until it's not too hot to hold.

#6: Using a fork, rake the squash lengthwise. The spaghetti strips will come right off!

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!