Thursday, August 18, 2016

I Have Good News and I Have Bad News.....

Bad news:  Last week I was home alone so I was pretty lazy about cooking and eating.
Good news:  I ate up a lot of the leftovers that were in the fridge so we can start fresh this week!
Bad news:  I have to create a plan for the whole week!
Good news:  We will likely try out some new recipes!

Yes, we will definitely try out some new recipes.  I am especially interested in the Chicken Stir Fry recipe below from because I love love love garam masala!  But we have a freezer full of grass fed beef (how lucky are we?!) so I am going to sub in beef for the chicken.  In the winter I make a microwave meatloaf that uses garam masala so I know the flavors will work together.

So let's see what else is on the menu this week:

Chewy dark chocolate chunk cookies  - I actually made these this morning.  I was a little nervous about using all that almond butter in a recipe I hadn't tested so I halved the recipe.  They turned out good, so next time I will make the full recipe.

Grilled Chicken with sauteed shallots and rosemary - Season chicken breasts with salt and pepper (or whatever you want.... maybe a little lemon pepper?) grill as usual.  While that's going on, thickly slick 4 medium shallots, saute in 4 tablespoons coconut oil with 2 tablespoons of fresh chopped rosemary.    When you take the chicken off the grill, give it a quick turn in the pan with the shallots and rosemary to sear in the flavors.  Serve with a green salad.

Chicken salad - We are all about the leftovers at this house.  Use some leftover chicken, and make chicken salad your way!  The basic recipe is cooked chicken and Duke's mayo (our favorite).  Last week I mixed in fresh blueberries and it was amazing.  You can add pine nuts, roasted sunflower seeds, chopped pecans, raisins, dried cranberries (remember to use the no sugar added kind)... whatever you want!  Because my leftover chicken will have shallots and rosemary, I am thinking some pine nuts will add crunch without detracting from all that flavor.

Black beans and rice - We eat this a lot in the winter but we love it all year round too.  Because 1) it's tasty and 2) it's easy! Or may because 1) it's easy and 2) it's tasty!  Cook brown rice according to the package.  (We usually use one cup dry rice.)  Put a couple tablespoons of olive oil in a big skillet.  Add a rough cut onion and saute until tender.  Add a couple cloves of chopped garlic and saute another minute.  Pour in two cans of drained and rinsed black beans and one can of Mexican style stewed tomatoes.  If you can't find those kind of stewed tomatoes, use one can of regular stewed tomatoes and a can of diced tomatoes with green chilis.  Stir and heat through.  Serve over rice.

Grilled steak and onions -  We will throw a couple of those grass fed steaks on the grill and while they're doing their thing, we will cook very rough cut onions on the cool grill pan my SIL turned me onto.  You really need to get one of these things!!  We will serve those with green beans.

Hot dogs and slaw -  Hot dogs probably are never going to be totally clean, but the Hebrew National ones come close enough for an occasional indulgence.  We prefer Trader Joe's whole wheat hot dog buns, or you can eat it with no bread!  Cook your dogs however you prefer.  The secret is the slaw.  MR came up with this recipe and it's my new go-to!   MR's Sure-to-be-Famous Coleslaw

Chicken (or beef) Stir Fry - As I said above, I am going to sub beef in this recipe.  I feel quite sure it's going to become a favorite!!!  If you haven't used garam masala yet, you are missing out!  It adds amazing flavor!!

As always, lunches are usually leftovers and breakfasts are plain Greek yogurt with fresh fruit and a sprinkle of homemade granola.  Eating clean doesn't have to be complicated, you just have to plan a little!

What are you eating this week?  Remember to Keep it Clean!!

Time to Make the Donuts... Paleo Donuts!

It's been a while since I wrote and published a post.  I write lots of them... they just don't all get published.  Sometimes I just use it as a way to keep track of recipes.  But it's about time I got back to sharing some of those recipes, don't you think?!

It's been crazy hot here on the eastern seaboard, as I guess it has just about everywhere, in the US at least.  It was even plenty warm the one day I was in Canada this summer.  And not "warm for Canada" kind of warm.  It was pretty hot, actually!  But I enjoyed it.  We went to Buffalo and then of course had to see the infamous Niagara Falls.  MR had never been to the Falls or Canada, so we checked both those of his list that day!  Our G-Bird lives in Buffalo now so we will likely get there again.  Soon, I hope!

So all that just to say, it's really been too hot to cook!  Meals at home have been a lot of salads or something we can put on the grill.  Dear SIL turned us onto a tool for our grill so we can grill veggies easy-peasy!  Grilled zucchini, onions, and mushrooms (not necessarily together, but not necessarily not either) were pretty much a staple this summer.  So easy!  So tasty!

Anyway, I've been home alone this week.  Often a recipe for trouble but I have actually behaved myself!  Last night Baby Girl and I went out to dinner.  We sat by the water and enjoyed a nice meal.  I love spending time with my kiddos!

But as I said, home alone often leads to boredom, which instead of trouble this time led to perusing recipes online, which led to the one that is in the oven right now!  Lemon Poppy Seed Donuts!

You can go straight to the original recipe at the link but I've also copied it here.  It's not mine, it is from Paleo Grubs, but sometimes when I link to stuff and then the links get broken or pages get taken down I can't find the recipe, so I have started to post the recipe as well as link to it.  But all credit, as far as I know, goes to   I just love to have something like this in the house when I'm feeling snack-y!

What are you eating this week?!  Remember to keep it clean!

  1. 1/3 cup coconut flour
  2. 1 tbsp arrowroot flour
  3. 1 tsp baking soda
  4. pinch of salt
  5. 1 tsp lemon juice
  6. 1 tsp lemon zest
  7. 1 tbsp poppy seeds
  8. 2 large eggs
  9. 2 tbsp liquid coconut oil
  10. 2 tbsp honey
  11. ½ cup almond milk
  12. coconut oil for greasing a pan
For glaze
  1. 2 tbsp warm honey
  2. ¼ cup unsweetened desiccated coconut
  3. 1 tsp poppy seeds
  1. Preheat oven to 350 F. Lightly grease a standard donut pan with coconut oil. Set aside.
  2. In a stand mixer, combine the coconut flour, arrowroot flour, baking soda and pinch of salt.
  3. Add in the milk, eggs, honey, coconut oil, lemon juice, lemon zest, poppy seeds and mix to combine.
  4. Allow the batter to rest for about 5 minutes to ensure the moisture is absorbed by the coconut flour.
  5. Divide the batter evenly between the 6 donut molds. Bake for 17- 20 minutes, or until toothpick comes out clean and donuts are set.
  6. Remove the pan from the oven and let cool for 20 minutes.
  7. Gently remove the donuts from the pan. Brush the donuts with warm honey and sprinkle with desiccated coconut and poppy seeds.