Posts Filed Under Recipes

As of today, July 25, 2014

by bosssanders on July 25, 2014 with 2 comments

I am thinking…

Hubby took us all to the drive-in movies last week for our date night (we shared it with the kiddos).  It’s my week again, and I’m thinking… go-karts and laser tag.  Or, wine trail.  Decisions, decisions.

I am thankful…

141.  For books.  I REALLY like books :)
142.  For friends who encourage.
143.  For friends who know me well enough to when I’m struggling and call me out on it.
144.  For ibuprofen.
145.  For the internet and the world of learning (FREE) that it opens up to us!
146.  Online shopping!  Our favorite diapers are from target, but we don’t have a target!
147.  Also…amazon prime.
148.  African drums.  I really love the sound…
149.  Dead mosquitoes.  Not live ones….just dead ones.
150.  Not being killed for my faith.

In the kitchen

I have a new recipe for y’all.  It’s one of our favorite (and EASY) breakfast casseroles.

Sausage, Egg, Crescent Roll Casserole

Ingredients:
- 2 cans crescent rolls
- 2 pkgs sausage
- 1 dozen eggs
- 8 oz cream cheese

Grease a 9×13 casserole dish.  Cook sausage.  Drain.  Then, combine room temp cream cheese and sausage.

On bottom of 9×13 dish. unroll crescent rolls and cinch along perforation marks.  Pour in sausage/cream cheese mix.

Whisk 12 eggs and scramble in pan.  Add this on top of sausage layer.

Cover with another layer of crescent roll dough.

Bake for 20 minutes at 350 F

I also made some cucumber sandwiches (1 cucumber diced, 8 oz cream cheese, 1/3 c mayo, 1/4 tsp garlic powder, 1/4 tsp salt, 1/4 tsp pepper, and a 1tsp of dill – mix it all up and spread onto sandwich bread), cucumber “salad” (1/2 vinegar and 1/2 water to cover, a little sugar and pinch of salt –then in fridge for an hour or more).  We are using the cucumber “salad” for our Norwegian meal and we had cucumber sandwiches and bacon-tomato sandwiches today for lunch.

In my “cooking therapy” yesterday, I also put together a yummy new casserole.  It began as a squash casserole, but then morphed into a one-dish-dinner.  Not too shabby.

I am reading…

Hubby and I are still reading Kingdom Man and Kingdom Woman by Tony Evans together.  –definitely the type of book that makes me want to sit and read with highlighter in hand!

We/I am learning…

We just finished studying Norway.  Today, we finished up with some Norwegian candy and a geography review of Europe.  We’ll close our study up with a Norwegian meal this weekend – super excited!

Around the house…

Dreaming up ideas for our master bedroom…  to turn it into a lovely retreat instead of a dark cave

I'd love it if you stalked me (subscribe to my RSS feed). Thanks for visiting!

bosssanders

(Super-Easy) Chicken Pot Pie – Recipe

by bosssanders on June 3, 2014 with no comments

This is one of our family favorites!  It’s delicious and it’s quick!  Even better, my 5 year old enjoys helping mama make it!

Chicken Pot Pie

Ingredients -
- 2-3 cups of cooked chicken.  I cook a couple of chicken breasts the night before, shred them, and store them in the fridge so I can throw it all together.
- 2 cans of Veg-All OR the same amt of frozen veggies
- 1 can of cream corn
- 1 can of cream of chicken
- 1 can of cream of celery or cream of mushroom (whatever you have on hand)
- 1 can chicken broth/stock
- 3 refrigerated, unbaked, pie-crusts

Instructions -

Preheat oven to 400F.
Spread out 1 and 1/2 refrigerated pie crusts on the bottom of a 9×13 casserole dish.

In a separate bowl, mix all other ingredients.  Pour into casserole dish.

Top with other 1 1/2 pie crusts.

Cook for 30-40 minutes, until crust is golden.

Then, eat…savor…enjoy…

Try not to lick your plate.

You are welcome.

bosssanders
filed under Recipes

Chicken And Dressing Divine (So Easy Your Preschooler Could Do It – A Recipe)

by bosssanders on May 26, 2014 with no comments

Like, seriously.  Your preschooler can make this.  I mean, besides the putting it in the oven part.  It’s THAT easy.  AND, it doesn’t make a mess of your kitchen.  HALLELUJAH.  I’m not kidding.  I don’t joke about these things.

What you’ll need:

- Foil sheets
- Frozen chicken breasts or tenders, one per person
- 1 box (per 4 people) of instant stove top dressing
- broccoli
- cooked bacon
- ranch
-cheese
- olive oil or pam spray

So Easy A Preschooler Could Do It:
- Preheat your oven to 400 degrees.
- Spray your Pam or olive oil onto your tinfoil sheets (one per person).  You’ll want these big enough to wrap up your food into packets.
- Put a piece of frozen chicken on the middle of each tinfoil square.
- Mix your stove top dressing with 1 1/4 cup of water (per box)…so, if you use TWO boxes, that’s 2 1/2 cups of water.  Stir it up.
- Dish mixture (above) over chicken.  Each person should get at least a few spoonfuls.
- Add chopped broccoli
- Add bacon
- Add handful of cheese
- Add a squirt of ranch

Then, fold your foil up.  I take the longer ends and fold those over and then fold the ends up on themselves to form little packets.  I put mine on baking sheets to put in the oven, but TECHNICALLY, you could put them in the oven directly on the racks.

Put it in the oven and cook for 40-50 minutes (depending on thickness of your chicken.)

TA-DA!

DO be careful when getting it out of the oven and use EXTREME CAUTION when opening the foil.  The steam is HOT.  I open my packets, put on plates, throw foil away, and bask in the sparkly-cleanness of my kitchen while serving dinner.  PRICELESS.

(And, it’s SO yummy that the kids asked if we could have it next week.  Like, for the whole week.)

bosssanders

Gluten Free Week 1

by bosssanders on October 1, 2013 with no comments

A few of you asked for our plans for the week, so I’m including our meal plan.  Keep in mind that for lunches, we generally eat leftovers.  For breakfasts, things like hard-boiled eggs, bananas, yogurt, apples, oranges, etc

Also, I just wanted to note that just because something is Gluten Free… it doesn’t make it healthy.  I’ve heard folks complain about how they gain weight on the GF diet and thought for sure they’d lose weight (not sure this is the route I’d take for that, but anyhow…)  Gluten-Free processed foods can be just as unhealthy in general as many other processed foods.  Watch out for sugars, fillers, and chemicals in general.  The smaller the ingredient list, the better (check out the Paleo food lists for some great info).  Also, it’s WAY cheaper to eat GF if you use less of the processed stuff.  Just saying!

This week:

Crockpot Baked Ziti (link)
Enchilada Lasagna
Best GF Lasagna (with zucchini “noodles”)
Cheesy Broccoli Chicken
Tacos with corn tortillas

*It may seem like too much Mexican/Italian food in one week, but it’s what we’ve been craving, so it is what it is!
*I will post and link up more recipes as we go!

A LOT of dishes I really like are creamy and delicious and use the very glutened cream of something soups!  I’ve never loved the bright yellow soups and for a while, I couldn’t eat them unless heavily mixed and seasoned because I could taste “chemicals,” so I’m actually VERY excited to share this recipe.  Now, I just need my own source for inexpensive free-range chickens so I can make my own stock!!  (Bouillon cubes are loaded with nastiness FYI)

Gluten-Free Cream Of Chicken (or Mushroom) Soup
1 stick butter
1 Large Onion (optional)
1 c white or brown rice flour
6 c. hot chicken broth/stock (be careful with these… many have trace amounts of gluten when bought from the store!)
1/3 c. cream (or milk for a lighter version)

Melt butter in pot and saute chopped onion for 5 min.
Stir in flour and cook 2 min, stirring constantly.
Meanwhile, warm your stock/broth to very hot but not quite boiling.
Add broth to other mixture.  Whisk.
Simmer for 2-3 minutes to thicken.
Stir in milk/cream.

TA-DA!  If you don’t use chopped onions, it takes about the same amount of time as opening a can of nasty goop and trying to get it out of the can and warming it up!

For cream of mushroom soup, use vegetable stock and stir in 1 cup of finely diced mushrooms at the end.  That’s it!

Enchilada Lasagna (makes 4 servings)
22 oz Cream of Chicken Soup (see recipe above)
1 lb chicken breast – chopped
1.5 c. sour cream
1/4 c. chopped green chilies (drained)
small corn tortillas
1 tsp cumin
2/3 tsp salt
pinch of pepper

Preheat oven to 425 F.
Cook chicken  and season with salt, pepper, and cumin .  (You can boil, bake, grill your chicken.  I like putting it in the oven and being able to depend on the timer to let me know when it’s finished, but that’s up to you!)

Combine Cream Of Chicken Soup and Sour cream and green chillies.

Spread 1/2 c cream mix on bottom of pan.  Layer tortillas, cream mix, chicken, cheese.

Repeat until you have 3-4 layers (for my last layer, I skip chicken and just use extra cheese).

Bake for 20 minutes at 425F.

(This is a pretty easy dish to multiply, however if you triple it, you will need 3 baking dishes, etc.  OR… really huge baking dishes.  I guess that’s a possibility!)

*NOTE:  Wanna jazz it up a little?  Add some salsa in!

What are some of your favorite recipes?

Eating GF?  What’s on your meal plan for this week?

Have a GF question you want to ask?  I have some super smart readers who could probably answer!

PS – If you are just starting Gluten free eating and wondering when your body will start feeling a difference… It can take 6-8 weeks to get the gluten out of your body (EEK!).  Great news, though, is that many people start feeling SOME improvements in their first week.  (That makes me feel a little better, how about you?!)  Just be careful not to expose yourself to gluten or you can be back at the 6-8 weeks mark, depending on the level of your intolerance!

Want more recipes?  Go over to the search bar on the right and type in “paleo” – I have some recipes that are gluten-free in there!

bosssanders

Going Gluten-Free

by bosssanders on September 30, 2013 with 1 comment

In an attempt to pinpoint a couple of annoying symptoms, I decided to eliminate gluten from my diet to see if it’s the culprit.  I’m not entirely sure what I hope the outcome to be — If it works, no more cupcakes or breads as I know them for me!  If it doesn’t… then, I’m still baffled with random weird stuff that is more than annoying!

So, here we go!

My hubby is on board and the kids… well, we’re not really telling them!  Because we took the Whole 30/Paleo Challenge a while back, I feel pretty well armed with some great places to start.  Our eating will definitely need to shift a lot, but I’m hoping we can make this as painless as possible!  Change can be hard!

Armed with what I know about Paleo (GF gives you a lot more to work with), I’ve been using the following resources to get me started (thought they’d be helpful for you too!):

Safe foods to eat (includes snacks, condiments, etc) – http://celiacdisease.about.com/od/glutenfreefoodshoppin1/ss/Gluten-Free-Food-List.htm
Fast Foods + Gluten Free (It’s not the BEST, but sometimes you get caught out and are HUNGRY):  http://prettylittleceliac.com/2013/05/07/gluten-free-fast-food-options/
Gluten Free Restaurants: http://www.gluten.net/Programs/awareness-programs/gluten-free-restaurant-awareness-program
More Gluten Free Restaurants (search by your city!): http://www.findmeglutenfree.com


DAY 1:

For my family, we need to be able to figure out how to eat GF without breaking the budget, so eating out isn’t a normal thing.  Like, hardly ever.  However, on DAY 1, we were caught “out” (aka poor planning on my part) and with nothing prepared and people were hungry.  We went by Wendy’s and I had a super-healthy (sarcasm) baked potato with broccoli and cheese and small chocolate frosty.  For supper, since we’d just finished our errands by that time, meaning our food wasn’t prepared… we opted for El Chico’s.  Hubby was wanting Mexican and this was more promising than our favorite minimal-English speaking spot we normally head to.  Talking about gluten in my own language can be hard, much less trying to communicate the complexities of it with people who don’t speak English well… it just wasn’t going to happen that night!  So, we headed to El Chico’s and they were GREAT!  They had a special menu, and my dinner was really delicious!  I had chicken and mushroom fajitas with corn tortillas and YUM!

Beyond eating and errands, we also had some shopping to do!  Every Saturday, I sit down with a list of our family’s favorite meals and choose meals for the week.  So, Day 1 was no different except I needed things I could easily make Gluten Free.  I found a couple of “fixes” that could turn our favorites into contenders.  YAY!  (I’ll share them with you below!)  We bought a few normal items at the grocery and then I picked up some Pamela’s Pancake Baking Mix, White and Brown Rice Flours, GF Penne Noodles, and GF Pizza Dough Flour (hubby had mentioned something earlier about wishing for a good GF pizza dough, so I picked it up on a whim).  Other than that, our purchases were “normal foods.”  The ketchup, mustard, and ranch brands we eat are all gluten free naturally.  So are our spaghetti sauces we had.  So, no changes there!  Cheese, meats, and veggies are all clear, so those are okay too!

DAY 2:
For Day 2, I had leftovers from supper the night before and because we had small groups that night, I chose to take a loaded baked potato and a GF brownie for the ease of things.  Everyone else was eating buffet style, so this was the easiest and most logical option for me… (And, I already had a baking potato that needed to be used!  Yay!)

DAY 3:
Today for lunch (for me) was hard-boiled eggs.  And, some GF brownie :)   The kids will end up on the GF diet (mostly) while I’m on it just for the ease of things, but since we had bread left, they had almond butter sandwiches and oranges (on the side).  Supper will be baked crockpot ziti.


A few random things I’ve learned so far:

1.  Being on this diet requires a LOT of trust in other people!  Trying to figure out which restaurant would be “safe” and would take food-handling very seriously or buffet bars is HARD!  You have almost no control in these areas and depending on what being glutened does to your body, this could make a person VERY sick!
2.  There is a difference between gluten allergy, intolerance, and celiac disease.  You can come up positive for one and not the other.
3.  The symptoms for these are a WIDE range of things… from neurological stuff to your skin to your gut and so many other things.  You can have random symptoms or just one or barely any or the whole shabang!  It’s hard to diagnose, apparently.  (Reminds me of Lyme Disease symptoms with all of the variety)
4.  Cross-contamination can happen EASILY.  Picking croutons off a salad or just taking buns off is a NO NO.  Not to mention people going before you in a buffet line.  (Did you know that if you have a party or buffet set up at home, you should ask those with food allergies to go first?  Because of cross-contamination.  One of those things you don’t realize/understand until it’s you or you know someone.
5.  Gluten isn’t bad for EVERYONE.  I do agree that we use way too much of it in America, but a GF diet isn’t necessarily the best thing for everyone.  ESPECIALLY if your version of GF is processed-ready made stuff rather than eating mostly lean meats, fish, cheese, and veggies and fruits.

And, time for a couple of recipes!

Easy Gluten-Free Brownies:
1/2 c. butter
4 T cocoa powder
1 c. sugar
2 eggs
1/2 c. (heaping) almond flour
1/2 c. walnuts (optional)

Preheat oven to 350 degrees F.
Spray a 9×9 glass dish with oil.
Mix butter and cocoa powder.
Add sugar, eggs, flour, walnuts.  Mix with spoon or whisk.
Pour into pan.
Bake at 350 for 24-28 min.
Cool.

Store in air-tight container.  Personally, I really like mine in the refrigerator.

Crockpot Baked Ziti:

1 15 oz part-skim ricotta
1 c. shredded mozzarella (plus more to top with if you prefer)
1 c. Parmesan cheese (grated)
1 tsp salt
1 lb GF ziti/penne noodles
2 25 oz jars marinara sauce (check back to make sure they are GF, most are)
2 T basil

Combine all 3 cheeses and salt in a medium bowl.
Rinse ziti under cold water and drain.  Allow some water to cling to pasta.
Mist inside of slow cooker with cooking oil.
Place 1/2 of pasta in an even layer over bottom of slow cooker.
Spoon 1/2 of sauce over pasta.
Next, add 1/2 of cheese mixture and 1/2 of basil.
Repeat with remaining pasta, sauce, cheese, and basil.
Pour in 2/3 c. water.
Cover and cook on high 2-3 hours until pasta is tender.

*NOTE:  You can add chopped veggies, mushrooms, meat (ground turkey, ground chicken, beef, shredded chicken, bacon), and more to this dish to change it up.  Also, while not necessary, our family loves adding 8 oz of cream cheese to the ricotta and cheeses.  YUM!

What are your favorite Gluten Free (or Paleo) recipes?
What do you guys use for lasagna noodles?  Do you buy them (if so, which/where?)?  Do you make them (recipe)? Do you use zuchinni/squash instead?
Have a GREAT bread recipe you want to share that’s GF, tastes great, is easy, doesn’t need a ton of ingredients, and is pretty healthy (not tons of fillers?)??

bosssanders

DIY Laundry Detergent

by bosssanders on May 22, 2013 with no comments

Why is it that soap for your body can be bought for around a buck and yet laundry detergent… which is really just soap for your clothing… is $15 bucks for about a month’s worth?

Most likely, the answer is: Because they can.

I’ve been making our own laundry detergent for a while now.  I began by making the liquid form but switched to powder for only 2 reasons… 1) The powder takes up less space (the liquid uses BIG buckets) and 2) The powder is faster to make.  With that said, the liquid worked well, too.  But, this recipe is for the powder…

You will need:

A Cheese grater
1 Bar of your favorite soap
2 cups borax
2 cups washing soda
Blender

First… Grate your soap.  The entire bar.

Second, alternate pouring the washing soda and grated soap into the blender.  (Make sure you alternate… this is important for the blender part.  TRUST ME.)  Now, blend!  You may have to shake your blender a little to keep it from sticking… depending on how “sticky” your soap is.  The “stickier” the soap is, the more you may have to work with it.  A bar like dove or the Melaleuca bars are pretty easy.  But, when I tried the laundry bar, it wanted to be slightly more difficult.  Either way, this is pretty easy and quick.

Third, pour blender contents into a bowl and mix in your borax.

Fourth, pour it all into the container you want to use!

Use 1-2 Tablespoons per load!

Easy Peasy!!

bosssanders

EveryDay Paleo by Sarah Fragoso

by bosssanders on October 1, 2012 with 3 comments

It wasn’t by a sudden interest in health that led us to “Paleo” – more like a super slow processing of information and research that slowly winded its way to the knowledge of how we should eat, but unsure of wading through billions of recipes and picking through ingredients.  Actually, we knew we wanted to eat Paleo/Primal FAR before we knew it even had a name!  Once I had a name for this “way of eating” we’d basically been researching before it even had a name, I wanted to know WHERE I could find the best recipes…ever.

You see, I wanted foods that we’d eat.  All of us – my meat-loving-huge-portion-eating husband, my picky 5 year old, and my 3 year old who will try most things once.  And me… I wanted food that would fill me and not leave me TIRED and hungry while literally running after 3 kids all day long.

I kept getting pointed back to Sarah Fragoso and her two cookbooks – and after introducing myself, Mrs. Fragoso sent me her books so we could check them out and share our findings with our awesome readers (YOU!)

There are two books – Everyday Paleo and Everyday Paleo Family Cookbook.  Don’t be fooled, though, by the titles – BOTH are great cookbooks!

To do this right, I want to address each book individually to show you how different they are (and why both are great and complement each other wonderfully)!

Let’s start with Everyday Paleo:

First, Sarah begins with an intro to Paleo and WHY Paleo is important.  Then, she writes about her story and how Paleo has affected her and her family’s life – which I can really appreciate.  She’s a mom who has had to make her own way – not someone who just had endless income and was bored at home with nothing else to do but make healthy food and “trail-blaze.”  She is normal (and busy)!

Next, she addresses CHANGE and how to get your family on board.  I have to say, this is one of my favorite sections!  Beyond just getting them to AGREE (or being stealth and “hiding extra veggies”) is a good look at what it means for your kids school lunches and beyond!  She covers it all!

Then, over 200 pages of RECIPES!  With photographs!  –All divided up by category!  AND, she even goes over shopping lists, types of kitchen cookware you will need, etc so you can be prepared BEFORE you get home from your huge shopping trip.

In the back of the book are meal plans, workout plans (even workouts that include a partner or a baby!), and a pictorial index of recipes… HOORAY!

This book is a great all-in-one find and the food recipes are definitely not lacking.  Sarah provides fresh, colorful, and tasty dinner options that will satisfy and leave you looking forward to leftovers!  From Pear Salad to Jambalaya to Meatballs and more, your family won’t be missing chemical-laden processed foods all that much!

Next up – Everyday Paleo Family Cookbook: This book is primarily a cookbook – Sarah includes a great introduction of her family and self and of course, Paleo.  She talks about the foods that are focused on in the Paleo lifestyle and gives even more attention to making Paleo work with kids and school lunches.  Then, on to the great recipes with the same great pictorial recipe index to find recipes quickly!  (Note: the recipes in each book are different…and great!!)

Check out the books on Amazon (see links above) to see some of the recipes/photographs.

These books are great and a huge timesaver!!

bosssanders
filed under Recipes, Reviews
tagged with ,

Delicious Chicken Pasta With Creamy Red Pasta (and, it’s Paleo friendly!)

by bosssanders on September 11, 2012 with 2 comments

This is one of my hubby’s creations – but it’s one of our favorites!!

Ingredients:

1 c coconut milk (full-fat).  Our favorite brand is the Thai coconut milk.
1 c tomato sauce (make sure it doesn’t have added sugar, etc)  We buy Hunt’s.
Mushrooms
Chicken Breasts (4-5), boneless and skinless
Bacon
1 can of artichoke hearts, chopped
Your choice of seasonings
Salt and Pepper

Optional – spaghetti squash cooked and threaded or Cauliflower (riced)

Directions:

Bake chicken in oven until done.  While chicken is baking, cook bacon until it reaches desired tenderness.  Put bacon to the side.

Place mushroom slices in a pan and saute, seasoning with salt and pepper to taste.  Add in the chopped artichoke hearts and cook for approximately 1 minute.  Then, add in the tomato sauce and coconut milk, stir to mix.  Add chicken and bacon, cut into smaller pieces and add into pan.  Add in your choice of seasonings and cover with a lid and let it simmer for approx 5 minutes.

Serve alone or over cooked spaghetti squash or riced cauliflower.

This recipe is one of our favorites!!  We are super excited by how easy it is and that the kiddos (and we!) love it!  We also love how versatile it is and that it fits within the Paleo frame of eating.

bosssanders

Day 3-5 (Paleo)

by bosssanders on September 6, 2012 with no comments

Rora (3 years) and myself gearing up to chop onions!  (Disclaimer: I chopped, she stirred.)

We’ve had some great meals the past few days – but, we weren’t creative and mainly just stuck with the recipes.  I’m going to post their photos with credits to them AND a link to the original recipe, so click the link below the photo if you want to see their recipe.

(via)

First up is the Pork Avocado Cream Enchiladas from PALEOMG – and honestly, it wasn’t my fave.  I don’t know if it was the green-ness or the pancake texture of the “tortillas”.  The kids weren’t really huge fans, either.  i did have leftovers the next day and used salsa verde instead of the avocado cream topping and liked it much better.  I also liked the tortillas warmed over better.  The kids…did not eat it (and they aren’t generally picky).  The meat was SUPER tender and we had tons left over, so I froze some of the meat and then used some of the other for eating with fresh veggies.  Because I am ALL ABOUT leftovers and saving some money :)

(via)

Next, we tried the Southwestern Frittata from Everyday Paleo.  I doubled the recipe and made 2 – one to keep out and eat and one to freeze.  Loved having this around for snack/lunch/breakfast.  Another plus?  The kids ate it!

(via)

We actually made our Chicken Sliders WITHOUT the homemade paleo-ish buns.  Although, I look forward to trying them :)   These were really good…except, trying to save money, we decided to use chicken we had and cooked and chopped it super-fine.  You really do need ground chicken to make them stick together and look all pretty.  Tasted the same, which means they tasted great anyhow…but, still!  We will definitely do these again.  My girls loved these!

(via)

Tomato Cream Chicken Sausage ‘Pasta’ was last night and it came from PALEOMG, also.  Pretty yum, except the kids weren’t too impressed.  We would definitely try it again, though.

PROGRESS!

We’ve definitely CHOSEN to carefully frame this Paleo/Whole30 adventure in a specific mind-frame of THIS IS NOT A DIET.  THIS IS A CHOICE.  We are doing this for us…therefore, we cannot “cheat” – simply because, how do you cheat when it’s something you choose?  So, let’s say after our initial 30 days of healing, I want to have coffee with a friend one day…or there is a wedding…then, we can CHOOSE and not feel guilty.  Pretty liberating, if you ask me!

Sarah Fragoso heard about our Paleo Adventures and was super-excited for us, so she sent a couple of her awesome cookbooks to check out – and they rock!  I have to say, if you are new to Paleo or just want to consider changing some things, her books are a MUST-READ.  I loved reading about her personal story and the things she’s overcome and loved her down-to-earth no-nonsense approach to the “Why Paleo?” question.  In her book, Sarah also talks about “eating non-Paleo” occasionally and I love the fact that she takes time to note that if you DO choose to fall off the wagon, just don’t fall into gluten!  Why?  Because, in short, it takes 10-20 days to get back out of your system.  You’ll want to read her book for more info on WHY you don’t want some of this stuff in your body as I won’t dive that deep into it here, but for the first time EVER, I actually read the front of the cookbook!  And, enjoyed it!

So far, I’ve learned that we really need to work on being more prepared.  This first week has really shown us some great things that we can work on to make this go fabulously!  First of all, we can save ourselves tons of time if at the beginning of each week, we cook some meats (sausages, bacon, beef, chicken) and chop up veggies and store them separated in the fridge.  Then, in a moments notice, we can mix up salads, make frittatas, etc.  Also, making double of recipes we love and freezing!  Frittatas are awesome and can be made in all sorts of ways and are super easy for breakfasts and lunches.

We stay pretty busy here, so I like things that are super fast and convenient for lunches and breakfasts… leftovers rock.  We’ve also learned that it doesn’t have to be expensive at all.  At first, I planned around having a specific meal 3 times a day with corresponding recipes and we bought for that – I’d actually recommend doing that for anyone just getting started.  You can use your first week or half-week to see how much your family eats when you take out grains/sugars and yet, you are prepared if they eat more.  Personally, the meals we’ve chosen keeps us full and our meals are lasting us longer than we thought.  Plus, I notice the girls getting fuller faster.

We are trying some fun recipes because we see this as an adventure and an opportunity to break out of our cooking/eating rut and try NEW things in NEW combinations.  But, if you feel less-fun, you can cook hamburgers with most mustards, tomatoes, spinach, avocado, etc and eat with no bun and no cheese.  Eat with a side of some carrots and VOILA!  Or, you can do Salmon and asparagus.  If you are super picky…just read the whole30 guidelines and make sure those ingredients aren’t in your favorite foods (or sub them out)…and you are good to go!

bosssanders

Day 2 (Whole30/Paleo) – Caveman Pizza

by bosssanders on September 3, 2012 with 3 comments

Breakfast:  Fruit

Lunch: Leftover Fajitas from the night before

Supper:  Caveman Pizza (recipe below)

Day 2 went by well, and surprisingly, I’ve not craved sweets as much as I thought I would – more like, carbs and cheese.  The meals are awesome so far, so it’s not while I’m eating, but more like when I get hungry…or, when I smell certain smells…or, when I’m just craving a “little something” after supper.  Thoughts of flaky biscuits with honey, pancakes, garlic bread, pita bread, tortillas…and queso.  Yep.  And, I did find a recipe for a golden “biscuit” paleo-style…so I’m super curious to look into that.  :)   Not that I NEED it…it just sounds yummy.

Day 2 was marked by a little bit of tiredness, but in all honesty…I felt that eating the food we used to eat, too.  So, no big news there!  I’m looking forward to getting the JUNK out of my system!!

CAVEMAN PIZZA – serves 2

Ingredients:
Meat Crust:
1 pound ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
2-3 cloves garlic, crushed

Toppings:
1/2 to 3/4 cup of your favorite salsa
Red bell pepper, cut into thin strips
Yellow onion, cut into thin strips
Avocado, sliced
Mushrooms, sliced
(optional) garnish: fresh lime, chopped fresh cilantro

Other:
Extra Virgin Olive Oil
Sea Salt
Black Pepper
Garlic Powder

Directions:
Preheat the oven to 400F. In a large bowl, mix the ground beef with the crust seasonings until combined.

Make the crust. Divide the meat in half, roll into a ball, and press evenly into an 8- or 9-inch round pie pan. Cover only the bottom of the pan and smooth the meat with damp hands until it’s an even thickness. Repeat with the other piece of “crust.” Bake for 10-15 minutes, until the meat is cooked through and the edges are brown. Leaving the oven on, remove the meat crusts from the oven and drain off any liquid.  Put back in for another 5 minutes if desired.

Cook Your Veggies
.  Add 2 T of extra virgin olive oil, sea salt (to taste), black pepper (to taste), and garlic powder (to taste) to pan.  Add in mushrooms, bell pepper, and onion and cook until they reach desired tenderness.  (You can also skip this whole step and put the veggies/mushrooms  on raw.)

Assemble your pizza. Cover a large baking sheet with parchment paper or aluminum foil and place the meat crusts on the baking sheet. Spread about 1/4 cup salsa on each meat crust, leaving a 1/2-inch border around the edges. Arrange the peppers, onions, and mushrooms on top, pressing them gently into the salsa. Pop the pizza back into the oven for 10-15 minutes, until hot and browned to your liking.

Add toppings to your pizza. Remove from the oven and sprinkle with sliced avocado, then squeeze a little fresh lime juice over the top and sprinkle with chopped cilantro, if desired.

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