There was a few days between my last update and this one. Things haven been a bit hectic with sick family members, doctors appointments, hospital visits etc. So now things have started to wind down I can take a moment to update this blog. I know I have something similar to this one on my Bolognese post but I just wanted to make a post dedicated to this squash.
Spaghetti squash can be used for so many things but most people use it just as a spaghetti substitute. Here are some alternatives you can use it for.
Spaghetti Squash Pizza
Spaghetti Squash Salad
Base for meatballs
Buffalo Chicken Spaghetti Squash
Those are just some sample things you can do with Spaghetti Squash, hopefully it just gives you some thing to think about. It is really easy to actually cook this squash. You just need to cut it length wise, scoop out all the seeds, salt and pepper to taste and lastly bake it at 375 and cook it for 30-45 mins based off how large your squash is.
Pretty simple right? If you have alternatives that I should try please let me know!
I finally did it, I said last week to @ThePaleoMom (Twitter link) or ThePaleoMom (Blog) that I was going to try to make her homemade coconut milk. I am proud to report that I did it.
There are a few things to note on this back story on why I did this. Most people I tell that I was looking forward to making coconut milk would ask me why I wouldn’t just buy it in a can. Well its a simply answer, if you go through coconut milk as fast as I do $2 a can adds up quickly. On top of that if you have been following my blog you also know that I suffer from a rare stomach disorder so I am avoiding known gut/stomach irritants. Most cans of coconut milk that you buy off the shelf contain an additive called Guar Guam. Now I am not sure if this will irritate my stomach chances are it may not if I consume it in moderation however with the coconut milk that I go through I fear that it will add up and trigger another attack.
So that is a little back story on why I decided to try to make coconut milk. The better part of this is how EASY this was. I have tried other methods of making coconut milk but I could never seem to get the texture right. This recipe that the PaleoMom posted is spot on perfect. I did not tweak this at all and full credits/concept etc go directly to her. You should try to take a moment and check out her blog.
The only thing I can add to this, is next time I am going to make this with coconut water instead of regular water and take her up on her suggestion of putting this over her Paleo Granola. I will have to try to make that in the near future.
- 3/4 cup organic finely shredded unsweetened dried coconut
- 1 ¼ cup just boiled water
- Boil the water
- Put coconut in to blender with the boiled water
- Blend on high for 5 minutes
- Pour pulp into a Nut-Milk Bag or Cheesecloth (or other chosen strainer) suspended over a glass bowl
- Let the mixture drip in to the bowl or if you have no patience let it cool and squeeze it through
Yep today is Thursday in my household which means one thing. My wife has taken over the TV with Grey’s Anatomy and Scandal. I actually don’t mind this though because both shows are actually pretty well written. Ok ok ok that and she tolerates my Game of Thrones infatuation lol, she actually really likes GoT as well.
So after the regular daily grind I hit the gym as planned and when I got home I made the kids some new ice cream. Its the same ice cream that I made here , the only exception is that I added some mini chocolate chips to it. My son has been begging me for sprinkles but I didn’t have any so this was the way I improvised.
Today I am going to talk more about this recipe because this is a staple in my diet. I will make one of these 1-2 times a month atleast and it feeds me breakfast all week long. To me this is a perfect blend of spicy and savory. My wife made this for me the first time and I was just simply addicted. This dish is absolutely incredible. I really hope you do try it and enjoy it as much as I do. I am not sure if the name is accurate or not but where we live its heavily hispanic and they call it a Spanish Tortilla, I added the word chorizo to signify that its sausage based.
Here is the recipe!
- 6 eggs, whisked
- 2 chorizo links take out of the case and crumbled
- 1 sweet potato, diced
- ½ white onion, diced
- 2 cloves garlic minces
- 2 tablespoons hot sauce (whatever you want I use Franks Red Hot)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon rosemary
- Preheat your oven to 375
- Add sausage to a pan and cook (Crumble it down as it cooks)
- Once sausage is cooked remove it from the pan and place in the glass baking sheet
- Clean out the pan but leave a little bit of sausage grease in it
- Add sweet potato to the pan as the sweet potato cooks add the onion to the pan
- Add seasonings to the pan and mix with potatoes and onion
- While the potato and onion cook, Whisk eggs in a bowl and add hot sauce
- After the potatoes and onion are cooked down add them to the glass baking sheet
- Add the whisked eggs on top of the items in baking sheet make sure everything is covered
- Place baking dish in oven
- Cook for about 20 mins until the eggs are firm
- When you are ready to store let it cool to room temperature, cover with plastic wrap and store in fridge
Yesterday I posted about my workout regiment that I have been doing or well that I started back up. Yesterday however was not leg day, nope it was my first day of cardio. The cardio routine surprisingly is very quick, yet effective. If you have done HIIT then you know what I am referring to. Essentially you can do the entire routine in under 25 minutes. Yep thats it. You can do this on any piece of cardio equipment that you feel comfortable with. For me I prefer the elliptical. So here is the routine in a nut shell.
- 2 Minute Warm Up
- 1.5 Minute at a good pace
- 30 Seconds full out
- Repeat Steps Two and Three 8 times
- 4 Minute Cool Down
Thats it, pretty simple.
Outside of that routine I have been working on some pretty interesting wordpress plugins that I will be publishing soon. I will make sure that when I do publish them they will be put in to the wordpress plugin area. I won’t release details about it right now just because its still brand new and in planning phase but specs are just about done and prototype will be in progress. Pretty much that sums up anything new that has been going on, on to the recipe!
This recipe is one of my favorites that I take with me to lunch and if you can’t tell that is my lunch dish in the picture lol. So this is inspired with some Lebanese spice (Sumac) that I enjoy on my food but can be omitted if you do not have access to it. My wife makes this dish for me about once a week for lunch, it fills the stomach and tastes great going down!
Sauteed Chicken with Cabbage and Onion
- 1 Chicken Breast (Skin on) Cubed or 1 Leg Quarter Cubed
- 1/2 White Onion
- 2 Cloves Garlic Minced
- 1 tsp Rosemary
- 1 Cup Shredded Cabbage
- Coconut Oil for the pan (You can use grass fed butter if you prefer)
- A good dash or two of Sumac (if you do not have access to this you can substitute Lemon Juice)
- Salt and Pepper to taste
- Put the Oil/Butter in the pan and let it heat up a bit
- While the pan is heating up add chicken, Salt and Pepper, Sumac, Rosemary to a bowl and mix
- Add chicken to the pan and cook
- Just as the chicken is about to finish add the cabbage, onion and garlic to pan
- Mix all ingredients together until the chicken is cooked
- Server, Eat and Enjoy
These were crazy good, the wife out did her self. As for the name of this I couldn’t come up with anything crazy creative lol so there it is Maggie is my wife and these are her crazy good all spice seasoned pork chops. Creative right? lol.
So lately I have been watching this new TV show which I hate to do since the chance of these shows getting cancelled is very high and I do not want to get in to a show and then have it cancelled if I like it. So the show I am referring to is Crisis. Its actually really good and is damn engaging. The character build up and development is great, the story behind it is creative and its highly entertaining and wants you wanting more. What else could you ask for in a TV show? So for those of you that don’t know what Crisis is, I do highly recommend that you watch it but in simple terms its a series of events that put the country in a “Crisis” and the question you have to answer is what would you do if it were your child or family member in trouble. I kind of treat this like a TV show based off the movie SAW but in this case it its taken to a higher national audience. So there you have it that is my brief write up on this TV show, I will continue to watch it as I enjoy it but if you all have any other recommendations please let me know.
So back to the recipe for today, I do not eat pork all that often as I prefer chicken or beef over it. However when I do eat it, I love the way my wife makes it. So technically she created this recipe but I like to think I helped her tweak it and make it perfect by eating it :). Great meal! Tasty Meal! Paleo Meal! my 3 checks.
On to the recipe now for Maggie’s Paleo Allspice Pork Chops
Maggie’s Paleo Allspice Pork Chops
- Pack of pork chops rinsed and patted dry
- 1/4 Teaspoon Allspice
- 2 Tablespoon Aminos (Soy Sauce alternative)
- 1 Clove Garlic minced
- 1/2 White Onion (Sliced)
- Drizzle of raw honey
- Salt and Pepper to taste
- Put pork chops in a mixing bowl
- Add Allspice, Salt and Pepper, Aminos, Garlic
- Mix all spices together with the pork chops
- Heat pan and add a little bit of coconut oil to grease the pan
- Add pork chops to heated pan
- Cook on each side for about 5 mins
- After cooking on the second side add the onions to the pan
- Cook until Onions are translucent and the pork is cooked
- The later of those 2 is most important the pork needs to be cooked
- Remove pork and place it on a dish and drizzle a little bit of raw honey on top
Well if you have read my previous posts you know that I do not do this professionally and this blog is really a way for me to keep myself honest on choices that I make. With that said I didn’t make a post last week because I have had work functions that did not allow me to eat a good home cooked meal. Normally for the blog I actually write items that I ate the night before or even that same night. I am not one that just randomly selects a recipe online and writes a fake review on it so that is why there was no post. Now I must say that I was having a talk with my good friend Miguel about this and just as any friend he inquires about my progress and how its going. He was a bit concerned about me eating out at restaurants while being on Paleo and I told him I was surprised at how easy it really was.
Before I explain all the details you must understand that I was not eating fast food I was at actually eating at sit down restaurants with a pretty good menu (avg meal price on the menu was about $15).
So like I said above I was doing work functions such as meeting with clients, vendors or work meetings. I initially went in thinking great its going to most likely be a plain green salad and grilled chicken breast but as I started going through the menu I realized I actually had some pretty good choices. What I want to get across on this post is not really the things I are however it was my approach. I find that most people may settle for just having an undressed salad but I really wanted to know what they actually had that I could eat. So here are some questions that I feel were helpful
1) When looking to order any type of beef, pork, chicken etc make sure you ask the waiter what is this marinated in?
You want to verify what it is marinated in because the marinade could be gluten based (think beer, it is often used in marinades)
2) If you are afraid of asking the waiter 101 questions about the food and you think they will brush you off simply tell them that you need to avoid all foods that contain Gluten, Grains and Soy if you just give them those 3 things they will come back with a selection of XYZ and then from there you can easily figure out which one you want to order. I am not telling you to say that you are allergic to those ingredients all though if you did they wouldn’t know the difference.
3) If you really want to have no contact with the waiter because obviously they are low hourly paid employees and the more questions you ask them the more they may be irritated ask the waiter to speak to a manager on duty because of your dietary restrictions. I found this one honestly to be the best approach because the waiters get to just get drinks and do their normal routine and the managers are usually far more versed in the menu contents than the waiters.
4) You can ask them if they have a Gluten free menu
5) If you really want to ask no one for anything go to the sandwich area and look for a grilled chicken sandwich and order it without the bun and no sauce.
Now those 5 tips above won’t give you the exact answer you want or if the place you are going has exclusive items on their menu but if you go with item #3 10 times out of 10 the manager will accommodate you because they want to earn your business. For example, lets say everything they have is marinated in beer and/or high sugar items. The manager and chef will have absolutely no issue just throwing a fresh piece of meat on the grill (or broiler) for you with just a little bit of salt and pepper.
It may not be the best meal you will ever eat but it will at least put something in your stomach and keep you on track.
So today I had my first realization, a true realization that I can do this. You when I first started with this paleo change I kept craving breads etc, I love bread anything bread with butter yummmm! So I would crave it alot and more than just bread would be Italian food. Pasta, pizza anything that had red tomato sauce on it I wanted. My wife got a bit creative today atleast for me, some of you that have done this for a while probably would laugh at this but she made a spaghetti squash. To be honest before this week I had no idea such a thing existed.
On a funny side note after realizing that I needed to cut the squash because it was pretty much a pain to cut and she couldn’t she started scraping the seeds out. I turned to her and asked wait isn’t that the spaghetti stuff we are supposed to each, her response ::rolls eyes:: no that is the seed and the stem filling. I should have just listed at that point I mean she does pretty much cook all day and anything that does not involve making sweets or BBQing I know crap about. As I said I should have stopped but not me, not today I pressed forward convinced she was wrong. When they came out the over I was like you see there is nothing in it. One fork swipe by her later I was like ahhhh yea never mind, and it was at that moment she laughed at me. Nothing says I love you like a good old fashion poke fun at the husband game.
So outside of that story this recipe was actually amazing. I really like the taste and texture of the Squash it really tasted amazing. This recipe did not take to long to make, yes I can say that because outside of the questioning of the squash I actually helped cook dinner tonight.
Spaghetti Squash with Bolognese Sauce
For the Spaghetti Squash
- 1 Spaghetti Squash
- Salt and Pepper to taste
For the Bolognese Sauce
- 1 lb Ground Beef
- 1/2 White Onion (diced)
- 1 Tomato(diced)
- 1 Can Diced Tomato
- 3 Cloves Garlic (Minced)
- 1/3 cup Balsamic Vinegar
- 1 Zucchini (Diced)
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Coconut Oil
For the Spaghetti Squash
- Preheat the over to 400
- Cut the squash in half length wise
- Clean out the seeds and pit area
- Add salt and pepper to taste
- Bake for 45 mins
For the Bolognese Sauce
- In a pan heat to medium high
- Add coconut oil
- Add the tomato, onion, garlic, zucchini and salt and pepper to the pan and cook until the flavors mix (~3-5 min)
- Add the ground beef and cook it through
- Add vinegar and mix all ingredients together
- Add the can of diced tomato and let all the flavors mix again while stirring, cook for about 3-5 mins so the sauce can thicken a bit
- After taking the squash out rake out the squash using a fork this will give the spaghetti like structure. Scoop out a batch of the squash that you just pulled off and put it in a plate. Top with the Bolognese sauce and enjoy
Wow so what is all this craze still happening about minecraft?? I must be the only person in the world that just can not understand what is up with this pixelated game. Both my kids love to play it and I am trying to understand why lol. My 12 year old can literally sit down and not move for hours building this crazy world that has glass houses in it that she thinks are cool. When I casually ask her why build a house out of glass, what if I just go throw a rock at it and break it. Apparently my logical view of this game was utterly wrong! I was quickly corrected with no you can’t do that, you can’t break it and you can’t throw a rock at it. It was at that point that I realized that me and minecraft will never get along lol.
Ok so that is the end of my rant on kids video games. Today I bring to you an awesome pizza that we made tonight for dinner. I am going to first tell you that the dough is completely paleo friendly and for the topping I just the left over BBQ chicken (I will post that another day) that we made in the crockpot and ate for dinner last night. So my side of the pizza was completely paleo friendly my wife added some cheese on her side on top of the chicken and added a couple pieces of pineapple and crispy bacon. So she technically had a Hawaiian BBQ Chicken Pizza. My kids simply had a cheese pizza, both pizza’s were made out of this awesome dough.
My wife found this on http://www.paleospirit.com so all credit to her she is amazing and if you simply read about her on the site between the spiritual side and recipes really good stuff on there.
Pizza! Pizza! Pizza! Pizza Dough
- 1 cup tapioca flour (starch) (plus more for rolling out dough)
- ⅓ cup + 2-3 tablespoons coconut flour, separated
- 1 teaspoon sea salt
- ½ cup olive oil
- ½ cup warm water
- 1 large egg, whisked
- Preheat oven to 450 degrees F
- Combine the tapioca flour (you can substitute arrowroot flour/starch), salt and ⅓ cup coconut flour in a medium bowl. Mix well.
- Pour in oil and warm water and stir. Add the whisked egg and continue mixing until well combined.
- Add two-three more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.
- Turn out the dough onto a surface sprinkled with tapioca flour and knead it gently until it is in a manageable ball that does not stick to your hands.
- Place the pizza dough ball onto a sheet of parchment paper. Use a tapioca floured rolling pin to carefully roll out the dough until it is fairly thin. (I generally make a 12 inch pizza). You may end up using a few more tablespoons of tapioca during this process but be careful not to handle the dough too much so it doesn’t get too dense.
- Place rolled-out dough (still on parchment paper) into preheated oven onto a hot pizza stone or a sheet pan.
- Bake for 12-15 minutes, depending on how “done” the crust should be, BEFORE putting on toppings.
Egh! Today has not been my day last night I started to not feel well and today it appears I have the flu. I am the last victim of the household to get it, just when I thought I was going to be home free.. think again! This is life.
My wife has been awesome in finding new recipes to cook from breakfast, lunch, dinners and desserts. Today is one that she found in Pinterest however I was able to track it back to the original author which I have included the link to the original recipe here (main site link paleo cupboard). I actually am eating this tonight for dinner and it tastes amazing. As this journey of mine goes on from day to day I have realized that this is something I can actually do for the long haul. The food tastes great and I really do not feel like I am missing anything. This week I had a craving for pizza and the wife has decided that we are going to make a paleo friendly pizza made out of a cauliflower crust so I am looking forward to that.
Here is the recipe for today, it is Paleo Mongolian Beef. It tastes really good and I would highly recommend it!
- 1 lb. flank steak
- 3 Tbsp. arrowroot powder
- 1/2 tsp. sea salt
- 1/2 tsp. ground pepper
- 1 Tbsp. + 1/2 cup lard/bacon fat or tallow
- 1 Tbsp. garlic
- 1 tsp. dried ginger
- Dash red pepper flakes (optional)
- 1 Tbsp. toasted sesame oil
- 1/2 cup coconut aminos
- 1/2 cup chicken or beef broth
- 1/3 cup raw honey
- 3 green onions, chopped
- Cut the flank steak against the grain into 1/4 inch slices.
- Add the arrowroot powder to a medium sized bowl and mix together with the pepper and sea salt. Dip each piece of steak into the arrowroot powder and shake off any excess coating. Lay coated steak on a drying rack and allow to sit for 10-15 minutes. This allows the powder to adhere to the steak better.
- While your steak is hanging out, you can make the sauce. Heat the 1 Tbsp. of lard/bacon fat or tallow in a medium sized saucepan over medium heat. Add the garlic,ginger and dash of red pepper flakes (optional) and cook for about 1 minute.
- Add the sesame oil, coconut aminos and broth to the pan and stir the ingredients together. Add the raw honey and allow it to melt into the sauce, stirring frequently.
- Turn the heat up to high and continue to stir until the sauce thickens slightly, about 3 minutes. Turn off the sauce and allow it to sit in the pan while you cook the steak.
- Add your 1/2 cup of favorite fat to a large skillet. Cook over medium heat until hot. Gently drop the beef into the oil using your tongs. Cook for 2-3 minutes until lightly browned around the edges. Remove the beef with the tongs and place on a paper towel lined plate.
- Pour out the oil from the pan and add the beef back in. Cook for about 1 minute and then add the sauce. Cook together for about 3 minutes, then add the green onions and cook for 1 additional minute.
- Remove the beef from the pan and pour any excess sauce into a bowl for anyone who might like some extra at the table. Serve!