This is my most favorite internet recipe I have ever found, and I have made it about 5 times now and it is amazing every time. I don’t follow the recipe closely anymore, and use dried rosemary and thyme for the spices, or the herbs de provence (my most favorite).
Thank you Paleo Leap for this amazing recipe!!! Balsamic Roast Beef
From the book “Well Fed” by Melissa Joulwan. I am a big fan of this recipe, and so excited to eat the leftovers tomorrow! The chili was totally paleo. It had a kind of creamy taste to it. Mmmm.
And then I made Socca (Chickpea Flatbreads) to go with, they didn’t necessarily go great with the chili but were not bad. Just a little boring. I wont be making them again, it was a fair amount of time and work to make them. They were out of the “The How Can It Be Gluten Free Cookbook” which I have loved everything else I have made out of it!
I don’t really have a recipe for this one, but I will try to recall what I threw in the pot. This turned out really tasty actually. Really hit the spot.
Carton of broth (+2c water)
1 small butternut squash
1 small/medium sweet potato
1 sweet onion
cinnamon, cumin, cardamom, garlic powder, onion powder, garlic salt, pepper….. I think thats all the spices I put in. No idea how much of any of them. Go easy on the cardamom…
1 head of red kale
Avocado Oil (would have used bacon fat but was out of bacon.)
For the soup I put some oil in the pot, and threw some minced garlic in there to let it get just a little toasty. Then the onion, which I chopped fairly fine, and the broth was thrown in, the garlic was about to get too toasty and I didn’t want to turn off the burner due to my bad timing. I was told once that you should let your herbs and spices saute for a bit in the oil in your pot before adding the liquid for soups but I didn’t get around to it and it still turned out great.
Then as the broth was heating up I started chopping the butternut squash, which I had actually peeled first thing, because I hate peeling them so damn much. Cut it up into small-ish pieces and threw them in the pot, then did the same with the sweet potato. Then just started putting whatever spices sounded good in there and stirred it up and let it cook on medium/high heat until the squash was totally cooked. Then we used the immersion blender to blend up the soup a bit, not all the way though, there was still pieces of squash and onion. And while that was cooling a tad, I put a whole head of red kale, just the leafy parts, in a pan with avocado oil, a bunch of fresh garlic, and some salt, and stirred it until it was tender. Threw it on top of the soup and bam, delicious! Thanks for reading. Sorry I am so bad at this recipe thing. I am going to work on it. Jeremy is better at writing, I am going to make him do it next time 🙂
Another recipe from “Practical Paleo”. I love this idea so much. Savory pancakes, so brilliant. The recipe is simple and fast. I made them two different times. We had some cheese that we wanted to get through before it went bad, so technically these aren’t paleo, but I felt great after eating them.
For these ones I added a bit of onion to the pancake mix, and a bunch of different spices, as well as cheesy brussels sprouts on top.
And for the ones below I just stacked them and melted cheese in between the layers.
Wow, getting through the holidays and then into the routine of Jeremy and my schedules took a bit to get used to. I made these last week and they turned out pretty good, they are from our new cookbook, “Practical Paleo” by Diane Sanfilippo. I have only made a few of the recipes and I already highly recommend it! The first half of the book is all about why it is good for us. So for a majority of our posts in the near future we will be reviewing recipes!
In the book these are called, “apple streusel egg muffins” but I didn’t feel as though they were very streusel-y. They were delicious, just more of a mini, sweet frittata kind of thing, the word muffin is not so much a word a would use to describe these. I had a sweet tooth when I made them also, so I added a few things to the recipe, such as honey and a little cardamom to go with the cinnamon, one of my favorite combos. The book also says that the prep time is only 15 min, but I found that was off, because you have to cook the apples and then let them cool. I set mine outside in the 35 degree weather and it still took 15 minutes just to cool. They were tasty hot out of the oven though, and I am glad I made them. I think they would be best as just part of a meal, and not the main dish.
Happy New Year from Jeremy and I!