Paleo Easter Roundup!

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My poor little freshy, way cuter than the Easter Bunny! =) I can not even believe that Easter is this coming Sunday….are you kidding me?!? I swear it was just like St. Patty’s Day!!! Where does this time go….! Anyway, Easter will be at my house this year. I swear every year I acquire another holiday!! (I’ll just assume it’s because I’m such a fabulous cook?!? Yeh..let’s go with that!) =) I don’t mind because I am a small….(BIG) control freak in the kitchen. This is ESPECIALLY true during holidays or just special occasions we host! I like to cook everything perfect, I like to make moooooore than enough food, I like to set the table & prep the menu & clean & be a crazy person, in the kitchen, by myself. I know…psychotic. The point is, we eat good food & have an awesome time!….all craziness aside =) Every single holiday or occasion we have at our house is 99% Paleo. I almost use these occasions to help convince other “non-paleo” folks that this lifestyle is quite delicious & satisfying! Most of the time they have no idea that they are eating “Paleo” food. (I must just be that good huh??) Sooooooo, if you are not up for enjoying some fine Paleo cuisine, then do not even think about coming to my house for Easter =) I am even working on some candy-free Easter basket ideas!! (key word…”working”) I wanted to give you all an idea of what I will be having & preparing this Easter Sunday!! I hope I can give you some inspirations to share with your family!

Menu:

Appetizers:

Deviled Eggs (recipe not posted, just make your own mayo or use Veganaise, or even an avocado.. so tasty!)

Veggies & Guacamole

MAYBE a Veggie Fritatta (see how much energy I have left….)

Main Course:

Honey Glazed Ham

Paleo Zucchini Lasagna

Side Dishes:

The Yummiest Salad Ever! =)

Cauliflower Casserole

Roasted Garlic Mushrooms

Roasted Sweet Potatoes

Dessert:

Carrot Cake or Chocolate Macaroon Pie (or both!!)

“Peanut Butter” Filled Eggs & Fruit & Nut Chocolate Bark

Now here is the lowdown…..

Ham (my mom always make this, so I don’t have recipe =(… Google??)

Zucchini Lasagna (such a simple, yummy dish for a group!)

299037_10152062313546494_2089739646_n    paleo lasagna 2

about 2 medium size green zucchini (sliced long ways & thin on a mandolin, I normally do this a couple of hours in advance, place them in between paper towels to dry out a bit!)

1 1/2-2 lbs ground meat of your choice (I usually do beef & turkey mix!)

about 2-3 jars worth of sauce (I make mine homemade, this is just to give you an idea of how much) (My simple sauce consists of 2 28oz cans salt free tomato puree, 2 28oz cans salt free crushed tomato, 1 28 oz can of salt free diced tomato, 1 small can of tomato paste, salt, pepper, garlic. Saute garlic in EVOO over med heat, add all of your tomatoes, bring to a boil, while stirring, lower heat, simmer for about 20 minutes while stirring. Add your seasonings, maybe a little crushed red pepper?? And there you have it, Simple Sauce, 20 minutes later & it’s yummy!

veggies of your choice: I like to add mushrooms & onions!

salt & pepp, garlic powder, salt free Italian seasoning

Preheat your oven to 375. Now that you have your zucchini already sliced, you are going to want to cook your meat. Brown it in a large pan, then add what ever veggies you chose. Cook until meat is cooked & veggies are getting soft. You’ll also want to break the meat up as fine as you can, so that it’s not lumpy in your lasagna. Remove from heat & set aside. Grease a 9×13 glass baking dish, (for Easter I may use a bigger dish!) Add a little sauce to the bottom of the dish. Now put a layer of the sliced zucchini, edge to edge. Now you can mix your meat & veggies with the sauce! Keep adding layer by layer, sauce, then zucchini. You get the idea?? Finally for the top you’ll just want to have the meaty saucy mixture on the top!! Bake for 20 minutes covered with foil, and then about 20 ish minutes uncovered! You’ll want the zucchini to be soft! Enjoy!

Salad: This is honestly my favorite part! My salad I make is soooooo yummy! I’ve posted the recipe before, so here is the link you can look back on!

https://psimadethat.com/2014/04/06/sunday-funday/

Cauliflower Casserole: I found this tasty little recipe as I was searching for new ideas like a crazy person! I was going to do my normal Cauli-Mash, but tell me how good this looks!!! I will probably double or triple this recipe!

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http://paleoporn.net/cauliflower-casserole/

Roasted Garlic Portobello Mushrooms:

2 lbs portobello mushrooms (cleaned & quartered)

EVOO

balsamic vinegar

5-10 (yum!) minced garlic cloves

pinch of cayenne pepper

salt, pepp, italian seasoning (can you tell these are my go to??), to taste

about 4 tbsp fresh chopped parsley

Preheat oven to 400. In a bowl, combine about 6 ish tbsp of EVOO, add about 3 TBSP balsamic vinegar, add seasonings (not parsley) & mix! Toss the mushrooms in your little mixture, you’ll want them fully coated! You’ll want to bake them in a single layer, so use whatever baking sheet or dish that will fit! Bake about 20-30 minutes, remove from oven & sprinkle with parsley! Mmmmmmmm mmmmm ❤

Roasted Sweet Potatoes:

Depending on how many people you are having, I would say like 1 small-med sweet potato per person. I don’t mind leftovers! I’m having 8 people, (some who will not eat these, but some who will eat double!!!!)

Slice about 8 sweet potatoes into about 1/2 inch rounds. Brush each side with a little EVOO, sprinkle with sea salt & pepper. Roast at 400 for about 40 minutes. You’ll want to flip these half way so each side will get golden-y delicious! They’re done when they are soft throughout! Enjoy!

Now….for the sweets department! I was so stuck on what to make & I still kinda am! Here are some ideas of what I may do! I wanted to do a dessert & then some Paleo-ish friendly candy type things!

Carrot Cake:

3 cups Almond flour (Nuts Online)

1 tsp celtic sea salt

1 tsp baking soda

1 tbsp cinnamon

1 tsp nutmeg

1 tsp ginger

5 organic eggs

1/2 cup honey

1/4 cup coconut oil

3 cups grated carrots (you can peel first if you choose!)

1 cup raisins

1 cups walnuts or pecans

Preheat your oven to 350. You’ll need 2 8 inch cake pans. Line the bottom with a piece of parchment cut into a circle. Trust me this will make your life much easier! Combine dry ingredients in a large bowl & wet ingredients in another. (without carrots, raisins or nuts) Then add wet to dry. Now add carrots, nuts & raisins! Split mixture between the two cake pans & cook for about 40 minutes. Make sure you check it will a toothpick to see if it’s done! Let cool, then add frosting!

Frosting:

I typically do a very basic frosting. Keep 2 cans of coconut milk in your refrigerator. Or you can buy just cans of coconut cream (trader joes). Let these get cold (overnight is best) Then open the cans, scoop out the  firm cream. Put it in a mixing bowl, with a little cinnamon & some honey or maple syrup (grade b). Whip with a hand mixer until fluffy! You can spread this between the 2 cakes, then top it with more frosting & maybe some toasted coconut!

Chocolate Macaroon Pie: I’ve never made this, but found this awesome recipe that I am definitely going to try! You will drool when you see this!

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http://glutenfreefix.com/chocolate-macaroon-pie/3218/

“Peanut Butter” Filled Eggs: So, I have not quite decided how I was going to attempt this baby. I may be posting a recipe & pic after the fact, just because I don’t know what the hell I’m doing yet!! Yikes! I do know I will be using either my Homemade Sunbutter, or Almond Butter & Dark Chocolate Coating! I just have to find an egg mold somewhere….maybe Michaels?!? If you are feeling adventurous & want to try it out, let me know!! ❤

peanut butter eggs

Chocolate Fruit & Nut Bark: I’m trying to Paleo-ize Easter to the max…candy & all!! So this is why I have a couple of these chocolate-y treat ideas! This one is very simple. I personally love fruit, nuts & chocolate altogether! All you need to do is melt some dark chocolate with some coconut oil on the stove over low heat. Pour into a parchment lined baking dish (8×8 or 9×13 depending on how much you want to make and how much chocolate you used!). Then, sprinkle your toppings of choice! I will be using almonds, toasted coconut, cranberries & raisins! Let the chocolate harden in the fridge for a couple of hours, or over night! Then break up into pieces! YUM! Take that Easter Bunny! =)

 

 

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Cabbage Steaks!

cabbage seaks

I know you’re probably excited….steak?!?!!? No…not steak =) More like cabbage slices, chunks… ummm steaks?!? Here is a quick, easy to prepare & cook yummy addition to your dinner!  I am always looking for a “bed” to be my burger on! I posted a recipe a few posts ago for Balsamic Dijon Burgers…in which is also enjoyed these yummy cabbage steaks. They are so yummy!!!!!!! Even eating them alone..which i did for lunch the next day, is delish!

Cabbage Steaks:

*makes about 6 slices

1 head of cabbage

2 tablespoons olive oil

2-3 cloves garlic, crushed(of course…I used extra!)

1 lemon, juiced

salt and pepper, to taste

Preheat oven to 375°F. (On a foiled, greased baking sheet…)Slice cabbage into slices, thick enough to keep intact, coat with olive oil, lemon juice , garlic, salt & pepp, bake about 40 mins!

*I enjoyed my cabbages steaks with a big juicy burger & a tossed salad! ❤ Enjoy!

The Dirty Dozen!!

In a perfect world, I would be buying everything Organic & Grass-fed. Right now we just don’t have all the extra bucks to commit to a 100% Organic Lifestyle. We ARE slowly making the switch tho! I’m sure you have all heard this term before, The Dirty Dozen! This refers to the vegetables that are the most affected by pesticides! This would mean that these foods under “The Dirty Dozen” are what you should start buying as Organic! I’ve also found a list for “The Clean 15”. This list refers to the foods that are not quite as affected by pesticides. These you can get away with the non–organic sister…for now!!!! (Make sure you are still washing your produce…Check out my DIY Produce Cleaner in an earlier post!)

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These vegetables have the highest amount of pesticide residue, typically have a skin that is eaten, which means it’s easiest to consume these chemicals!! These you are going to want to start investing in the Organic version. I was kind of surprised at what I saw!!

“The Dirty Dozen”

  • Apples
  • Strawberries
  • Grapes
  • Celery
  • Peaches
  • Spinach
  • Bell Peppers
  • Nectarines
  • Cucumbers
  • Potatoes
  • Cherry Tomatoes
  • Hot Peppers

**I did also see the Blueberries can fall on this list!! =(

This next group of food shows what you can buy without buying organic. These foods absorb a small amount of chemical pesticides. (Still scary =( ) But if you are slowly converting to Organic, this is a good place to start! (Still wash these foods!!!!!!)

“The Clean 15”

  • Corn
  • Onions
  • Pineapples
  • Avocados
  • Cabbage
  • Peas (Frozen)
  • Papaya
  • Mango
  • Asparagus
  • Eggplant
  • Kiwi
  • Grapefruit
  • Cantelope
  • Sweet Potatoes
  • Mushrooms

Sunday Funday!

Good morning! Is this not the most gorgeous morning?!?! I’m sitting in my porch, sun shining through the windows, sipping my coffee. This is a dream!!!! An even better part to this day is that I just successfully completed another head stand (what what?!?!!?), I do NOT have to head out to the grocery store again, AND I already did my cleaning on friday!!!!!! YES!!!!! So today involves a hike, a little cooking & A LOT of CHILLIN!!!! I love that…. Right now I am just looking out envisioning myself sitting on our patio! Soon!!! ❤ Today is going to be a light post… I just want to share with you guys the components of my favorite salad!!!! You may be thinking….easy! BORING! Yes, easy, NOT BORING! This salad is so yummy that I dream about it! I make it quite a bit & it’s so beautiful for enjoying when you have company over! They will be impressed….& so will you!

salad

The Yummiest Salad Ever (great name huh?!)

*will serve about 6

11 oz package of Olivia’s Organic 50/50 Mix

3 small sweet potatoes (Sliced, halved, very lightly sprayed with oil, roasted at 500 for about 10-15 minutes until soft, let cool)

1/4 cup raw sunflower seeds

1/2 cup raw walnuts (or nuts of your choice)

about a 1/2 cup dried cranberries (fruit juice sweetened)

about 1/2 cup cubed grass-fed cheese (trader joes has a yummy kind!)

1/2 of a leek, about 1/3 cup (cleaned & trimmed, diced, traders joes sells them already trimmed!)

4-5 slices of bacon (I like extra of course, uncured, nitrate free, cooked until extra crispy, i like to use the broiler!)

Add all of these yummy ingredients on top of your 50/50 mix! Then top with you favorite homemade dressing. I use my Balsamic Vinaigrette which you can find in an earlier post:

https://psimadethat.com/2014/02/22/killer-salad-dressing/

*measurements are all guesstimated! I’m not a measurer..so a little more or a little less is still going to be fabulous!

Eat-Clean

 

My Favorite Green Smoothie!!

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Good morning all! It is now 6:30am, I woke up 5 minutes too late for the gym so I thought I’d be productive & type a little somethin somethin! Most mornings after my workout I indulge in my delicious POST WOD smoothie! It is delicious, tastes like a dessert! I wanted to let you all in on my heavenly treat! Especially now that at this hour you can have it todayyyyy…. right now ?!?! =) Get out your trusty blender. This one is delish!

Green Smoothie:

2 big handfuls of spinach

2-3 celery stalks, roughly chopped

1 frozen banana (I pre slice & pre freeze!)

1 cup  unsweetened almond milk (add more if you want it thinner)

3/4 cup green tea (I buy unsweetened brewed tea @ trader joes, you can brew & let cool)

few shakes of:

cinnamon ( i like a lot!)

ground ginger (good for belly)

ground turmeric

1-2 scoops of your favorite protein powder

1 tbsp of my homemade Sunflower Seed Butter (recipe is in a previous post, or use store bought natural sunbutter or almond butter)

**Feel free to throw in some ground flax, chia seeds or psyllium husks for a fiber boost! ❤

Throw everything in the blender & drink up! This will make 2 servings. I normally have one for breakfast & then the other a little later for snack time =)

 

 

Balsamic Dijon Burgers!!

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Seriously?!? Oh burgers….where would my life be without you?!? I could care less about the bun…the burger is what I love! As usual, every time I make burgers I make them different!! I always like to try new spices or different meats. I had just gotten an order from Heritage Valley Farms (I’ll post link below) & I wanted to make sure it was prepared deliciously.. & it was! =) I made these with ground pork & ground turkey, but of course can be switched & swapped with beef or bison. I prefer to jazz up a leaner turkey, just so it has some yummy flavor! No eggs or breadcrumbs or yucky fillers necessary! =)

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Balsamic Dijon Burgers:

1lb ground pork

1lb ground turkey

4 tbsp balsamic vinegar

4 tbsp Dijon mustard (I like extra ;))

2-3 thinly sliced scallions

2-4 minced garlic cloves (as usual…the more the merrier.)

Couple shakes of an Italian Seasoning (salt free blend from T&J)

Salt & Pepper to taste

Mix up with a wooden spoon or your hands. Refrigerate for 20-30 minutes. Form into about 7-8 patties. You can cook these on the grill, or broil them! It’s a nice quick change-up. Put under broiler on high for about 10-15 minutes. Flip. Then another 5-7 minutes until cooked through & golden-y brown! YUM!!!! Top these babies with a little cheese (if you’re gettin crazy?!?) or some organic ketchup or BBQ!! I like mine on a piece of my flax bread! Anyway you eat them you will be satisfied! Enjoy! ❤

http://www.heritagevalleynj.com/the-farm.html