Friday, September 30, 2011

Other Uses For One Minute Muffins, Part Two

We wanted some pizza! So I made the recipe for one minute muffin, sliced it and topped it with Muir Glen Pizza Sauce, pepperoni and cheese and bake them at 425 for about 6-8 minutes, depending on your oven.
Very tasty!!

Thursday, September 29, 2011

Chicken Gumbo Soup

Today I am making my Chicken Gumbo Soup.  Since this recipe is from before I was Primal I am changing the rice and substituting wild, it's not rice  - it's actually a grass.

Chicken Gumbo Soup

Chicken Gumbo Soup

2 cups cooked chicken, shredded
2 bell peppers, sliced – green, red, yellow or orange
1 medium onion, sliced
OR ½ bag of frozen peppers and onions (sometimes it is called stir-fry mix)
1 tsp olive oil
1 14.5 oz can of stewed tomatoes OR a can of Ro-tel OR diced toms
1 10 oz box frozen okra, sliced
28 -32 oz of chicken broth or water
½ cup wild rice - cooked until almost done in another pot - 2c water to 1/2 c wild rice, boil for 30 minutes.
Salt and pepper to taste
5-10 drops of Tabasco (optional)

Saute the peppers and onions in the oil in a large pot until soft. Add okra, tomatoes and broth. Simmer until okra is thawed. Add chicken, rice and seasonings. Ready to serve when rice is thoroughly cooked.

Wednesday, September 28, 2011

Other Uses For One Minute Muffins, Part One!!

I found this great recipe for One Minute Muffins. You need to have a microwave though!  Good thing this rental house has one!
I made the recipe.  Let the muffin cool and cut it into several slices. I let them sit out to get "stale" so I could make French Toast for Sophia's breakfast.
Of course I forgot to take a photo before she started eating...

You need:
1 egg, beaten
1/2 tsp vanilla
One Minute Muffins

In a bowl, beat the egg.  Add enough milk to equal the amount of egg you have.  Add a dash or two of cinnamon and the vanilla. 
Dip the "bread" into the egg mixture and fry in aheated oiled pan.
Eat and enjoy.  Drizzle with a bit of honey!

Thank you Vanessa@ Healthy Living How To

Monday, September 26, 2011

Salad Goodness!

I made this salad for lunch for my husband and myself.  I was very surprised that he ate it with out complaining!
couple of handfuls romaine lettuce, torn
1/2 red delicious apple, chopped
5-6 cherry tomatoes, halved
1 slice of chicken breast, cooked with Penzey's Sunny Paris Seasoning, sliced
2 slices of Woodstock Farms Raw Milk Sharp Cheddar Cheese, julienned
walnut pieces
Italian Vinaigrette


Thursday, September 22, 2011

Happy Birthday to Me!!

Since today is my 49th birthday I will be making this for myself from PaleoOMG.
Paleo Chocolate Cake in a Mug...

What you need:
  • 1.5 tablespoons coconut flour
  • 1.5 tablespoons almond flour
  • 2 tablespoons walnut oil
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons raw honey
  • 1 egg
  • 1/2 teaspoon vanilla
  • pinch of salt
  • pinch of cinnamon
What you do:
  1. Add all ingredients to a mug.
  2. Mix all ingredients well with a spoon.
  3. Microwave for 3 minutes.
  4. Consume.
Juli is a funny blogger.  Stop by her blog and check it out.

Wednesday, September 14, 2011

Paleo Fudgy Brownies from Health-Bent.

The other day Sophia was asking me for brownies.  BUT my recipe has way too much sugar and it used grain flour. So I was looking around on other blogs to see what I could find. A lot of the recipes used the same amount of sugar (2 cups), a lot of Paleo recipes used fake sugars (don't like them) and a lot of recipes used grain flours (not allowed).  But them I came across this site, Health-Bent. They have a TON of recipes!  A lot of categories too!  I can't wait to try more from this site!!
I found their recipe (below) for Brownies and decided to give it a try.

At first when you bite into them, you think not sweet. But keep on eating them!  They are so good. Next time I make some I will bake them a bit longer than the 18 minutes it recommends.  You only need to eat a small square.
I served the brownies with some whipped cream!!
Paleo Fudgy Brownies

These brownies are seriously dangerous. They’re too good. I swear, neither one of us could tell the difference between these and “conventional” brownies–except for the fact these don’t make you feel like poo after you eat them. I made 2 batches in two days and….they’re all gone. Oops.

Besides the fact that these are completely gluten free; you could leave out the sugar in the brownies and be almost 100% Paleo. Try and find chocolate chips with the highest percentage of cocoa. The higher the percentage the less sugar in the chocolate. If you can’t find a good quality chocolate chip, you could always chop up a chocolate bar instead.


  • 1 c almond butter
  • 1/2 c canned coconut milk
  • 2 eggs
  • 2 t vanilla extract
  • 1/4 t salt
  • 1/3 c cocoa powder
  • 1/4 c sugar (optional or sweetener of choice)
  • 1/3 c chocolate chips (use the highest % cocoa you can find, around 70% is good)
  • 1/3 c chopped nuts


Preheat the oven to 350°F. Grease an 8 x 8 baking dish.
In a bowl whisk together the almond butter, coconut milk, eggs, vanilla extract and salt. Then add the cocoa powder, sugar,  and chocolate chips.
Pour into the prepared baking dish and top with chopped nuts.
Bake for approx. 18 minutes.

Friday, September 9, 2011

Modern Paleo Warfare's Paleo Onionomnomnom Rings

I came across this post for Paleo Onion Rings when I was looking at their Banana Sexiness post, which I will be trying for sure!!!

But after seeing this photo...
yummmmm - I have to make some of these!!!!  I even have some sweet onions to use!

Keep it up people!!  Your recipes rock!!

Thursday, September 8, 2011

Sweet Potato-Pork Belly Hash

I saw this recipe on an email from the magazine.  Looks real good.  Makes me willing to try sweet potatoes again.  Now I must search for pork belly!
From bonappetit:
4 Servings
September 2011


  • 1 pound fresh, skin-on pork belly
  • Kosher salt, freshly ground pepper
  • 1 large sprig thyme
  • 4 garlic cloves, smashed
  • 3 cups low-salt chicken stock
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 pounds red-skinned sweet potatoes, peeled, cut into 3/4" cubes
  • 3 large shallots, chopped
  • 2 tablespoons Banyuls vinegar or red wine vinegar
  • 2 teaspoons pure maple syrup
  • 4 poached eggs (optional)


  • Preheat oven to 275°. Season pork belly generously with salt and pepper. Place in a large ovenproof saucepan. Add thyme and garlic. Pour stock over. Bring to a simmer over low heat, cover tightly, and braise in oven until tender, about 3 hours. Uncover; let cool. Transfer pork belly to a 9" glass pie dish. Place another 9" glass pie dish on top of pork belly. Weight with a 15-ounce canned good. Chill overnight.
  • Remove skin from pork belly. Cut meat into 1/2" cubes. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add pork and sauté until browned on all sides, about 4 minutes. Using a slotted spoon, transfer pork to a medium bowl. Season potatoes with salt and pepper. Add to same skillet; sauté until golden brown, about 10 minutes. Using slotted spoon, transfer to bowl with pork. Add 2 tablespoons oil and shallots to skillet; sauté over medium heat until golden brown, 3–4 minutes. Return potatoes and pork with any accumulated juices to pan. Drizzle vinegar and syrup over; stir to coat. Cook, stirring occasionally, until heated through, about 2 minutes. Serve with poached eggs, if desired.

  • nutritional information

    One serving contains:
    Calories (kcal) 488.3
    %Calories from Fat 46.0
    Fat (g) 25.0
    Saturated Fat (g) 7.3
    Cholesterol (mg) 70.0
    Carbohydrates (g) 34.1
    Dietary Fiber (g) 4.6
    Total Sugars (g) 12.2
    Net Carbs (g) 29.5
    Protein (g) 31.0
    Sodium (mg) 198.5

  • Wednesday, September 7, 2011

    Primal Pancakes

    We love pancakes.  Hot, fluffy, grainy goodness - but no grains allowed anymore!  I tried the Almond Banana Pancakes at Marks Daily Apple.  Sophia didn't care for them.  So I came up with my own recipe.

    1/2 c almond flour
    1/4 c coconut flour
    1 tsp baking soda
    1 tsp baking powder (buy Rumford Baking Powder, no aluminum ***)
    1/2 tsp maple extract
    1 tsp vanilla extract
    2/3 c sour milk - I add a T of vinegar to milk to sour it - you can use buttermilk also
    1 egg
    Olive oil for cooking

    1. Mix dry ingredients in medium bowl. 
    2. Mix wet ingredients in small bowl.
    3. Mix together and place a SMALL amount on frying pan coated with oil.
    4. Carefully flip when pancake is firm.
    5. Enjoy....With some butter and a drizzle of honey.

    You may need to add a little more milk to the batter if the flours soak it all up!

    I ate a bunch of these and did not feel like I needed a nap afterwards!

    *** Why is there aluminum in baking powder??  That is just stupid.You don't need it to bake or cook with.  Why add another bad thing to your body! I have been using this brand for over 26 years.  It's great!!

    Sunday, September 4, 2011

    Chicken Cacciatore

    I love chicken cacciatore.  I haven't made it in a long time.  I was thinking about making it primal and it was so easy, just substitute almond flour for wheat flour.

    1 large onion, sliced
    2-3 bell peppers, seeded and sliced
    1 can diced tomatoes
    Olive oil
    5-6 chicken thighs
    1/4 -1/3 c almond flour
    salt and pepper

    1.Put the olive oil in the pan. Use medium heat.  Add the onions and peppers. Add salt and pepper. Saute until almost soft.  Remove from pan. 2. While the vegetables are cooking, dredge the chicken in the almond flour.
    3. Add a little more oil to the pan, if needed. Add chicken pieces to the pan. You want the pieces to brown on both sides.

    4. Return the vegetables to the pan and add the tomatoes. Salt and pepper again.
    5. Reduce heat to low and simmer gently until chicken is cooked through.  Serve and enjoy!

    We used to serve this with pasta or rice, but you really don't need it!!  Yummy!  So delicious!

    Friday, September 2, 2011

    Fruit & Yogurt Popsicles

    I whipped up these popsicles today for Sophia.  I got the idea from this really cute blog that I cannot find anymore. Note: I found the blog!!  Here is her post from The Spunky Coconut.
    I used:
    1 peach -  skinned, seeded and chopped
    a bit of honey
    1 small container of Fage yogurt

    I just mixed the chopped peach with the honey in a bowl. Then I put some yogurt in the mold and then peaches, continuing in layers until the molds were pretty full.  Freeze then enjoy.

    The molds looked like this. Sophia loved them!

    Thursday, September 1, 2011

    Frank's Omelet

    Frank likes omelets.  As I was making it this morning I realized it was a Primal omelet!  So I took some photos as I was making it.

    1 -2 T olive oil
    2 whole eggs
    3 egg whites (Frank doesn't really like egg yolks.)
    Some peppers and onions  - I use fresh or frozen whatever's on hand.  Last week I used some fried peppers (in olive oil) I had made earlier in the week.
    2 pieces of Applegate Uncured Ham - sliced

    I put the olive oil in the pan and add peppers and onions. Season with some salt and pepper.  After they have sauteed a bit add the ham.

    I scramble the eggs in a bowl, then add to the pan.

    I let the eggs cook for a minute or two then use the spatula to push the eggs to the middle and run some of the uncooked egg to the side. It cooks more evenly and gets most of the egg mixture cooked before flipping. I do that several times.  Flip and cook other side. Sometimes I do not get the whole thing to flip in one piece.  But that is okay, you are going to break it and eat it anyway!!  Then serve!