Category Archives: Food

{Paleo Pantry} Waffles for the Week

Wahoo! It’s Monday! And you know what that means? In two days I’ll be on a plane to see my family in Colorado, and in 4 days I’ll be skiing at Steamboat. SO. FREAKING. EXCITED. I haven’t had 3 solid days of skiing in Colorado in years. AND I get to celebrate my dad and sister’s birthdays with them. AND I get to be in Colorado when the Broncos win the Super Bowl. As a warning, we may or may not spend the weekend trying to win a photo contest recreating some of these photos.

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Anyway, I’m also super excited to share this recipe with you. Through working with my nutritional therapist to recover from mold poisoning and heal my fibromyalgia, I’ve developed an appetite for breakfast, which I’ve never had before. Being the meat devotees we are, there’s always a breakfast meat involved, but when I saw a waffle recipe from Deanna on Instagram, I had to try it.

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Can we take a minute and admire the fact that I captured the steam coming off the waffle maker? Ok. Thanks. 

I have a long history with waffles. Eggos were totally my jam though junior high and high school. I’d cook up 3 chocolate chip Eggos and eat them on my way to the bus stop. When I got older and had to buy them myself, I couldn’t believe how expensive they were AND how their quantity was not easily divided by three. So, we parted ways, in favor of chocolate M&M’s (Jesse will remember that phase). A decade passed and TimTheFarmer and I got married and got a waffle iron as a wedding gift, yippee! We found an awesome recipe and cooked the heck out of waffles for a few months. Then, we went paleo and it was a sad day when we couldn’t eat those waffles any more. I tried a few different paleo waffle recipes (sweet potato waffles, pumpkin waffles, almond flour waffles, etc.) and they never turned out well. Enter Deanna.

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I follow Deanna on Instagram and she always cooks this amazing healthy food and influenced my choice in new oven with a dehydrator feature (honey, I promise I’ll try it soon!). When I saw these waffles, they looked like legit waffles and she often mentions how she meal preps for the week, an idea of loved, so I thought I’d give them a try. Her recipe called for hempseed milk, which I didn’t have, but she always answers questions and said coconut milk would work fine.

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I subbed in coconut milk and after trying the first one I made, upped the salt and vanilla, and added ground ginger, to fit our taste. They were awesome and they freeze great. I did get some hempseed milk and now add half hempseed milk and half coconut milk. I started making a huge batch (I sextuple (which is a verb, I looked it up) her recipe) on Sunday mornings and we have them for breakfast and then I freeze rest. A tip for freezing is to spread them out on a cookie sheet and freeze them before putting them in a bag; this prevents them getting frosty/ice crystals.

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It totally feels like junior high again when I pull my waffle out of the freezer for breakfast.

Also, these are on the dry side. So come prepared with your Costco-sized maple syrup or jam. They’re awesome. They just need some moisture.

The recipe below is my modified recipe and will make ~24 waffles (way more than you get from the dang Eggo box, AND divisible by 3, although I only eat one or two, because they’re huge and I’m eating bacon and arugula salad with them too). 

Paleo Freezer Waffles
Serves 12
Paleo waffle recipe that freezes great for easy breakfast meals all week.
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 2 c. coconut flour
  2. 2 c. golden flaxseeds (ground)
  3. 1 1/2 tsp baking soda
  4. 1 can full-fat, unsweetened coconut milk
  5. 2 1/3 c. hempseed milk
  6. 12 eggs
  7. 7 tbsp vanilla extract
  8. 6 tbsp ground cinnamon
  9. 3 tbsp ground ginger
  10. 1 tbsp salt
Instructions
  1. Heat waffle maker.
  2. Mix all ingredients until completely combined in a large bowl.
  3. Grease waffle maker with coconut oil if yours is not non-stick.
  4. Scoop batter into waffle maker with a spatula and spread around a bit.
  5. Cook until waffles are cooked with slightly crispy edge.
To Freeze
  1. Let cool.
  2. Place flat on baking sheet and freeze.
  3. Remove from baking sheet to plastic bag and store in freezer.
To Reheat
  1. It's like an Eggo (duh!), so put your toaster on toast and cook until heated.
Notes
  1. This seems like a TON of ingredients, but this makes your breakfast for the week.
  2. I let my waffles cook for 3-5 minutes past the "done" alert my waffle maker gives me.
Adapted from Real Food Lab
Adapted from Real Food Lab
Isn't That Grand? http://isntthatgrand.com/


{Paleo Pantry} Cinnamon Bacon Braised Beef Stew

Hey Monday! Did you hear? The Broncos are going to the Super Bowl … yeehaw!*  That game was a good way for the weekend to make up for the storm that was indeed a heartbreaker. Not only did we not get two feet of snow, we didn’t get a single flake!?! We spent all day Saturday waiting for the storm to come. TimTheFarmer had the plow blade on the truck, I got my workout in early, the chicken fence came down, and I had the stew meat defrosted. See? Country song. While we didn’t get a storm, we did have some great stew.

I was feeling so dejected by the storm that I was having trouble putting any effort into dinner (I might like snowstorms more than really good food) and found a recipe that required 5 ingredients and barely any work #sold. The recipe called for 2 pounds of stew meat and I’d only defrosted one, and it called for cauliflower rice and I didn’t have any cauliflower. You can see why I chose it right? I decided to take inspiration from the recipe and work with what I had. It was a blizzard outside after all and getting to the store was out of the question. #not

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In paleo, cauliflower rice is an awesome substitute for rice or a starch when you need something to soak up the sauce. Another great option is spaghetti squash. I had 8 spaghetti squash (I told you I was ready for the storm…or they were on sale), so I decided to use that as a base for the stew. Am I the only one for whom spaghetti squash is a mind blower? Every time I cook one, I find it absolutely amazing that you’ve got this ready made spaghetti shape from a squash. And, if you don’t overcook it, it can be a decent pasta substitution.

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I also added in bacon to make up for the missing stew meat. As we all know, bacon makes everything better. 

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Family consensus – delicious! The cinnamon with the beef, in a savory application, was totally unexpected, and really really tasty. Plus, the house smelled amazing. This is a super easy meal that we’ll definitely make again.

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Cinnamon Bacon Braised Beef Stew with Spaghetti Squash
Serves 4
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 1lb stew meat, cut into 1" chunks
  2. 1 medium yellow onion, diced
  3. 8 slices thick cut bacon, cut into 1/2" chunks
  4. 3 cinnamon sticks
  5. 4-6 cups beef broth
  6. Salt and pepper to taste
  7. 1 spaghetti squash, halved and seeded
Instructions
  1. Preheat oven to 375°F.
  2. Heat large pot over medium heat and add bacon. Cook until almost crispy. Remove with slotted spoon to a paper towel. Set aside.
  3. While bacon cooks, pat beef dry and season with salt and pepper. Once bacon is cooked and removed from pot, add beef in single layer to pot. If there is not at least 2 tbsp of fat in pan from bacon, add coconut oil to get you to 2 tbsp. Cook over medium heat until all sides of beef cubes are browned. Remove to a plate with slotted spoon.
  4. Add onions to pan, again adding fat if below 1-2 tbsp. Sauté onions until soft.
  5. Add beef and cinnamon sticks to the onions and season with a pinch of salt and pepper. Mix together and cook for 2 minutes.
  6. Add 4 cups of beef broth, scraping the browned bits from the pan. Bring to a simmer and then turn heat down to low and simmer for 40-60 minutes until beef is fork tender. Keep an eye on the liquid and either cover the pot if the liquid is evaporating too quickly or add a bit more stock. You want the liquid to thicken to just cover the stew meat, but not burn off.
  7. When you add the beef broth, put the squash on a baking sheet, cut side down and cook for 30-40 minutes until a fork easily pierces the skin.** Remove from oven and let rest until stew is ready.
  8. When meat is fork tender, "fluff" the spaghetti squash by raking the flesh with a fork to remove from the skin.
  9. Serve the stew over a bed of spaghetti squash.
Notes
  1. **Be careful not to cook the squash until it's mushy as you'll lose the crisp spaghetti texture of the squash.
Adapted from Mediterranean Paleo
Adapted from Mediterranean Paleo
Isn't That Grand? http://isntthatgrand.com/
*Anyone who knows me will call me out on only caring about football in the post season. It’s true. I’ll own it. Just thought I should put that out there. Honesty is important.



{Paleo Pantry} Caribbean Spiced Plantains

Happy Hump Day everyone! I love me a 4-day week … we get to Wednesday, and then the weekend, so much quicker. Although this week I’m buried in reading applications and doing admissions interviews and could use another day in the week … and I have to work this weekend, so I’m not even sure what I’m talking about. #losingit

The chaos of a week like this, where I am literally on an interview every hour, makes me grateful for a well stocked pantry, fruit basket, and spice cabinet, so that dinner is quick to pull together. Plantains have become a key part of our well stocked pantry. They used to scare me because you’re expecting a sweet banana and then you end up with a thing that you can’t peel, and depending on the ripeness, can be pretty bland, and you have to cook. Buuuut, our nutritional therapist put me on a super strict eating plan as part of our mold detox and my fibromyalgia treatment. Basically, I’m allowed to eat grassfed/pastured/free-range meat, arugula, and low fiber/low carb veggies (winter squashes, carrots, and plantains). It’s not the most exciting eating in the world, but I’m still on a mission to make it taste good.

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We buy plantains in bulk. Two bags, from Costco, once a month. When you’re only allowed squash and plantains as your starch, you need a serious supply. Usually we eat green plantains because they’re lower in sugar, but sometimes they get away from me on the ripeness (I’m acting as though I don’t let them, which I do, because they’re so much better sweet) and we just have to indulge in a sweet treat. 

Spices are totally your friend when it comes to creating tasty paleo meals. I’ve always had a decently stocked spice cabinet, but it now gets some serious use. I love love love smoked paprika and was including that in every spice blend, but I’m also on a nightshade-restricted diet right now (no tomatoes or peppers (which is where paprika comes from)), so no paprika (or spicy food, which really puts a cork in my snorkel). Instead, I add ginger and turmeric to every spice blend I make for their anti-inflammatory properties, and because they taste good.  

CaribbeanSpicedPlantains2These Caribbean spiced plantains are an awesome side dish and super quick and easy to pull together. To get the best flavor, it’s good to grind some of the spices fresh. I use my dad’s coffee grinder circa 1992 – notice the yellowed plastic? I remember when my grandpa gave this to my dad when I was little. My dad probably doesn’t even know I have this #nowhedoes #hidad. If you don’t own a spice grinder, just use ground cinnamon, allspice, and pepper.

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This recipe is this easy: grind up your spices, peel and slice your plantains, toss the plantains in the spice mixture, melt some butter, sear the plantains, and throw them in the oven until soft. The whole process takes about 17 minutes. Best part? They totally taste like bananas foster, except without the ice cream and booze, and you get to eat them for dinner. #awesomesauce #excepttheresnosauce

Also, you should know that cooking (or any other activity in our household) involves refereeing the dog wrestling. 

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Yep. You do spy the easy salmon burgers in the background. Last night was totally a Paleo Pantry kind of night. And, someone should remind the cook that we all learned in third grade not to have the pan handles hanging off the stove. #danger

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If you haven’t eaten many (or any) plantains, these a great gateway plantain. Make sure you’re using ripe plantains (yellowy-brownish) and here’s a good tutorial for peeling plantains (both green and ripe).

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Caribbean Spiced Plantains
Serves 4
Quick and easy paleo plantain side dish
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Prep Time
7 min
Cook Time
10 min
Total Time
17 min
Prep Time
7 min
Cook Time
10 min
Total Time
17 min
Ingredients
  1. 4 ripe plantains
  2. 2 cinnamon sticks (or 2 tsp ground cinnamon)
  3. 1 tsp whole allspice (1 tsp ground allspice)
  4. 1 tsp ground ginger
  5. 1 tsp ground turmeric
  6. 1 tsp ground cumin
  7. 1 tsp ground coriander
  8. 1/2 tsp salt
  9. 10 whole peppercorns (or 1/2 tsp pepper)
  10. 2 tbsp butter
Instructions
  1. Preheat oven to 350 degrees
  2. Grind all spices in spice grinder/coffee grinder (or mix ground spices together)
  3. Peel plantains and slice into 1 inch slices on the bias
  4. In a medium bowl, toss the plantains in the spice mixture
  5. Heat butter in large ovenproof skillet over medium-high heat
  6. Add plantains to skillet and cook until almost blackened
  7. Flip plantains and cook again other side until almost blackened
  8. Move skillet to oven and cook until plantains are fork tender/soft, about 5-8 minutes.
Adapted from Beyond Bacon
Adapted from Beyond Bacon
Isn't That Grand? http://isntthatgrand.com/
 P.S.  I realize turmeric isn’t really a Caribbean spice, but like I said, I add it to everything.