Posts from the ‘Main’ Category

Matcha Green Tea and Avocado Pudding

I just made this tasty concoction – actually I was trying to make a shake but it was so creamy looking and tasted great so … works great as a “pudding”! I think this will pass for a Paleo inspired dessert!

the measurements are approx. but pretty close —

INGREDIENTS
  • 1 tsp sunflower butter
  • 3/4 cup coconut milk
  • 1 avocado
  • 1 tbsp matcha green tea powder
  • 1 tsp unsweetened applesauce
  • 2 scoops vanilla whey protein
– blend well in blender and enjoy!  it’s really creamy and mild flavored —

Recipe by: r2bcluvs2cook

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Paleo Lifestyle – My new journey to awesomeness

So, I’ve decided to give the Paleo lifestyle a try – after many attempts to figure out an eating plan that will work for me, it seems this one makes the most sense.

At first, I was thinking that the no dairy and the no sugar and no grains would be too hard for me , but then I found that there are lots of alternatives readily available (which I also thought would make it difficult) such as almond/coconut milk, coconut and olive oils, a new love of avacados, and almond flours, etc.

I would love to hear from anyone who is living this lifestyle and what benefits you’ve seen or challenges to watch for and how they were overcome.

 

Stuffed Avacado

It’s only been about the last month that I’ve begun enjoying avacados on a regular basis… never really knew what to do with them…but a post I saw online with an avacado stuffed with tuna made me think maybe I should give them a chance. I didn’t have tuna or any other fish in the house so I pulled out some cottage cheese and found some bacon cheese dip mix… heaven!

INGREDIENTS

  • 1 avacado
  • 2 tbsp cottage cheese
  • 1 tbsp powdered bacon,cheese,chive dip mix (I used Epicure brand)

INSTRUCTIONS

  1. super easy – just cut your avacado in half, remove the pit
  2. mix cottage cheese with dip mix in small bowl
  3. either remove avacado meat from skin with large spoon and chop and add to cottage cheese or just fill the hole from the pit with cottage cheese and scoop out filling and meat as you eat it!

recipe by: R2bcluvs2cook

this was super easy and super filling… great for breakfast or snack!

Butternut Squash Soup with Basil

I made this soup today using a butternut squash that was languishing on the counter for a couple of weeks and YUM! I really liked it and I hope you do to… it was pretty easy to make just a bit time consuming since I roasted the squash first, but I’m sure you could just peel, chop, and boil in the broth instead.

INGREDIENTS

  • 1 butternut squash (roasted and pureed OR peeled raw and cubed then boiled in broth – below)
  • 2 small onions or 1 medium onion, chopped
  • 1 celery stick, chopped
  • 1 qt water
  • 2-3 tbsp powdered chicken stock
  • 1 lg can stewed tomatoes
  • 1 heaping tbsp dried basil
  • salt/pepper to taste
  • sour cream for bowl
  • crusty bread for serving with soup

INSTRUCTIONS

  1. roast and scoop out squash and set aside (or cut up and boil squash in broth in a pot)
  2. in large stock pot, saute celery and onion (use water or oil if desired, just a little is all that is needed)
  3. when softened, add water, tomatoes and butternut squash
  4. add salt/pepper to taste
  5. let boil for a few minutes then add basil
  6. puree with wand mixer, then let simmer about 5 minutes, stir often
  7. when done, pour into bowls and add sour cream as desired
  8. serve with crusty buttered bread

recipe by: r2bcluvs2cook

 

Cranberry Pork Tenderloin

I made this tonight and it was SOOOO good and so easy. I just made up the recipe – I think you’ll like it.

pork tenderloin
salt
pepper
3 tbsp jules and kent brand of waynes cranberry sauce (from liquor store)

basically just rub salt and pepper into pork, then sear on high heat on both sides, then put into a clay pot or other pot with lid/foil on top – and put cranberry sauce on top then cover. .. bake at 500F for 10min then turn down to 300F and cook about 35 min.

DELICIOUS! I served with mashed potatoes and green beans.

Freezer Cooking

I’m going to try doing some big-batch freezer cooking soon and would love any ideas for meals you freeze with great success. I am doing meatballs tonight (from the Everyday Italian cookbook by Giada De Laurentis). … I’m looking forward to have a stocked freezer!

Confetti Rice and Chicken

My 15month old really liked this dish though my husband didn’t care for the cranberries – she loved them. This recipe comes from pg 94 of the Company’s Coming Simple Suppers cookbook.

Note: I steamed the rice in the recipe with the chicken broth and cooked the rest of the recipe in the skillet, then just topped my rice. I didn’t have to bake it this way and I was able to let my rice steam while I cooked the rest – thereby saving time.

INGREDIENTS

  • 8 boneless, skinless chicken thighs
  • 1/2 tsp seasoned salt
  • 1 tbsp pepper
  • 1 tbsp oil
  • 2 cups prepared chicken broth
  • 1-1/2 cups grated peeled yam or sweet potato
  • 1 cup converted white rice
  • 1 cup grated carrot
  • 3/4 cup dried cranberries
  • 1/2 cup finely chopped onion
  • 1 tbsp butter, melted
  • 1 tsp thyme

INSTRUCTIONS

  1. sprinkle chicken with seasoned salt and pepper (I used regular table salt)
  2. heat cooking oil in large frying pan on medium-high. add chicken. cook for about 5 minutes per side until browned. remove from heat.
  3. combine remaining 8 ingredients in ungreased 2 quart casserole. arrange chicken on rice mixture. bake, covered, in 350F oven for about 1 hours until rice and broth is absorbed. serves 4.