Getting ready for another fun and exciting teeball game lol. I was really wanting a breakfast burrito but clearly regular tortillas are not paleo friendly. I started scouring the web reading different tortilla recipes and instead of following one of them I combined a few of them using some tips from people. I like my tortillas light and fluffy where as most of the things I found online were rather thick. So I combined some ingredients that I found online with those that I would normally use to make a crepe and viola I have tortillas. This is actually really easy to make, I am adding it to the breakfast section but reality is you can eat it any time of the day. I grabbed some items from Paleo Cupboard and pinterest to make this.
- 2 eggs
- 1 teaspoon melted coconut oil
- 1 1/2 Tablespoon water
- 1/4 cup arrowroot powder
- 1 teaspoon coconut flour
- 1 teaspoon salt
- Whisk eggs and coconut oil in a bowl
- Add water to the egg and coconut oil mixture
- Combine remaining dry ingredients (Arrowroot, coconut flour and salt) in to the egg mixture
- Whisk until smooth
- Heat skillet to medium heat add mixture while turning the pan to spread the mixture around the pan. Cook on each side for 1-2 minutes or until it starts to turn golden brown.
- Depending upon how big you want to make the tortilla's you will get 2 or 3 out of this recipe.
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.
So I am getting over the sickness I have no more fever just have the crackle voice and congestion going for me. My voice hasn’t cracked this much since I was 15 lol. Outside of that things are going well. My son has been actively engaged in Teeball and he has been doing really well. Today we had a game and he went 1 for 2 and got a double. Now when I say 1 or 2 let me be clear that the 1 is when he hit the ball that is pitched to him. Unlike most Teeball leagues our league give the hitter 3 chances to hit a ball that is pitched to them before they put them on the tee. That to me is priceless as he gets awesome hand eye coordination at a young age. So yea I am proud of my little guy for doing much better in each of his games this year he has atleast hit one pitch!
On other news so proud of my nephew he got his tested and passed his brown belt test in jujitsu. Proud of all the little guys in my life.
Today’s recipe is one I ate this morning that the wife made for me. It’s a sweet potato hash with an egg. I like my eggs over easy when I eat them with a hash so that’s how she made it for me. I would imagine that any egg any style would be good on this.
Enjoy it I loved it.
Sweet Potato Hash with Eggs
- 2 large sweet potatoes, peeled and chopped into 1" cubes
- 5 pieces of bacon
- 1 small white onion, chopped
- 1 yellow green pepper, chopped
- 1 green bell pepper,chopped
- 3 Tbsp. bacon fat or tallow (if needed)
- 1/4 tsp. sea salt (or more to taste)
- 1/8 tsp. ground black pepper (or more to taste)
- 1/8 tsp. paprika (or more to taste)
- 4 eggs
- Fill a saucepan about 2/3 full of water and bring to a boil.
- Add the sweet potatoes and lightly boil for about 8 minutes or until tender.
- Drain and allow to dry for a few minutes.
- Place a large skillet over medium-high heat.
- Add the bacon to the pan and cook until crispy.
- Set aside on a paper towel lined plate to dry.
- Keep the pan over medium-high heat and add the chopped onion and peppers to the bacon fat in the pan. Saute for about 3 minutes.
- Add the additional bacon fat or tallow to the pan (if needed). Add the drained sweet potatoes to the pan, making sure they are covering the bottom of the pan evenly in a flat layer. Allow the potatoes to cook (without stirring them) for about 5 minutes, or until potatoes start to brown. Increase the heat to high, stir the mixture and allow it to cook for another 3-5 minutes or until crispy.
- Crumble the bacon and add it to the pan
- Season with sea salt, ground black pepper and smoked paprika (to taste).
- Place the 1/4 sweet potato hash on a plate and top with an egg of your choice
- Enjoy it
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!
It was a pretty crazy weekend with everything that was going on, I didn’t get much rest but I did manage to eat clean. Outside of the hectic weekend it was actually rather enjoyable. Saturday we had a teeball game and Sunday we had a birthday party but both turned out to be a great deal of fun. Sunday I lit up the BBQ and grilled everything from shish kabob’s (both chicken and steak) to a whole chicken broken down and hamburgers and hot dogs. Of course I ate the good stuff and by that I mean the shish kabobs, deep inside I wanted a hot dog with relish, ketchup and mustard but I was able to resist! The food turned out to be really good, my wife did an amazing job on the steak kabob’s. One of these days I will need to post the marinade that she did on them, it was all paleo friendly. After all was said and done I didn’t even eat cake so to me that was a successful outing 🙂 .
So a little bit about this recipe today, with the lack of cake in my life and random cravings for something sweet this will definitely do the trick. Anything with in the paleo guidelines that can be eaten as a treat in moderation I am ok with. So this brings me to these coconut squares. I love coconut so these are right up my ally, not to mention they are so easy to make but its a sweet treat that I can actually eat without breaking the guidelines I set for myself. I will need to ask my wife where she got this from but its a coconut delight for sure.
Sorry no picture today 🙁
- 3 eggs;
- 1 cup coconut milk;
- 1/3 cup coconut oil;
- 1/3 cup raw honey;
- 1 tbsp vanilla extract;
- 1/2 cup almond flour;
- 1 tbsp coconut flour;
- 1 1/2 cups unsweetened shredded coconut;
- 1/4 tsp sea salt;
- Preheat your oven to 350 F.
- Using a stand or a hand mixer, combine the eggs, coconut milk, coconut oil, honey and vanilla extract.
- Set your mixer to the lowest speed and slowly add the almond flour, followed by the coconut flour. Once mixed, add the shredded coconut. Continue mixing just until there is no clumping and the coconut mixture is consistent throughout.
- Pour the mixture into an 8×8 baking dish and cook for 30 minutes, or until golden around edges.
- Once through, remove from the oven and allow to completely cool. Cut into squares and keep them refrigerated until serving.
I have been thinking on what recipes that I have been eating for years would be a really good treat or entree for my current eating plan. My wife is Nicaraguan and their cuisine mainly consists of fried foods but there are some gems that are amazing in flavor and healthy. This post today though is really about one dish that my mother-in-law makes that is absolutely amazing. Nicaraguan Cabbage Salad!!!! Lately I have been pairing this salad with my lunch and it just makes the flavors pop and its absolutely delicious.
It is super easy to make and literally if you make a bowl of it will be good for days.
Nicaraguan Cabbage Vinegar Salad
- 1 Head of Cabbage
- 1 Tomato
- 1/2 Onion
- Apple Cider Vinegar
- Salt to taste
- This is very simple to put together.
- Shred the cabbage to however thick you would like it.
- Dice the tomato
- Dice the Onion
- Now this is where it can get a bit tricky you need to start off with about 1 cup of the apple cider vinegar for a normal head of cabbage if your cabbage is bigger you will need to increase this
- Take how much ever vinegar you added and now add 1/2 of that in water. Essentially this is 1/2 part water to 1 part vinegar. So if you added 1 cup of the vinegar add 1/2 cup of water
- Mix well
It has been an awesome 2 weeks researching and planning out my next set of foods. I know people think I am crazy but I say it’s awesome because I am amazed at how much information is out there. A little background on my and my last 2-3 years will hopefully explain this.
Back in 2012 I was hospitalized for severe stomach pains after many tests the doctors stated that I should have my gallbladder removed (I did not have stones or anything they just said it wasn’t working). So I had my gallbladder removed and since I work in Healthcare IT I really wanted a copy of my medical record just so I can go through it all. I was excited to read the Operative Note since I wanted to see how the surgery actually went. Then I read the words that changed my life:
The patient is a morbidly obese male.
Wow I knew I was over weight (5’10 270lbs back in 2012) but I had no idea, those words still haunt me to this day. It was that statement that motivated me for the following year. Through proper eating and exercise I was able to get myself down to 230lbs by the end of 2012. I was happy with that progress but then work became overwhelming and I stopped. It was single handily one of the worst decisions I have made in my life. Not only did I stop eating correctly but I also stopped exercising . This continued and then I had another really bad stomach attack in March of 2013. I ended up in the hospital again for another week and this time the doctor told me he believed I had SOD dysfunction (I talk about that more here). At the time I went and got a second opinion and it was pretty much confirmed but I did not want the surgery that the doctor told me I should have. During this time of not exercising and not eating clean I gained back some of the weight I lost, it was demotivating to me at the time and I just let it continue. Fast forward to 2014, I still was not exercising and I cleaned up some of my eating habits but most of them were still poor. Between January and February I had 2 minor stomach attacks and 1 major one. It was at that last one that I was just sick and tired of being lazy and letting everything pass me by. My son had just started Teeball and I am really enjoying sharing the coaching experience with him and I decided that if I want to be here to watch him graduate or my daughter get married I needed to change some big things in my life. Hence I started reading and researching the best lifestyle changes for my stomach disorder and this is what led me to Paleo. The more I read and research the stronger I believe that I am capable of doing this. With people supporting me through this process I truly feel that I can succeed, in the end though the decision for failure or success will always be on my shoulders and no one else’s.
Today I am using a recipe that I found on Brittany Angell’s blog for a paleo friendly homemade cereal. If you have not ever seen her blog I would highly recommend it she has some amazing things!
The link to the original recipe can be found here but to keep things simple I have copied it here.
Paleo Cookie Crisp Cereal
- 1 packed cup of blanched almond flour
- 1 cup tapioca starch
- 1/2 cup coconut palm sugar
- 1 Tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 teaspoon baking power (I use double acting)
- 1 teaspoon oil or melted butter
- 2 Large Eggs
- Mini chocolate chips (I used Enjoy Life brand)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Mix together the cookie dough ingredients, leaving out the chocolate chips.
- Put the cookie dough into a piping bag. Squeeze rows of tiny "candy dots" sized cookies (about an 1/8 of a teaspoon) onto the cookie sheet, leaving a little space between each cookie. (Not much space though, as they will only spread a tiny bit!)
- Stick 1-2 chocolate chips into each mini cookie.
- Bake 6-7 minutes until firm and lightly golden.
- Repeat with two more trays (3 trays total).
On most days I tend to walk out the door and head to work and quickly eat a hard boiled egg. Today was something new, my wife decided to make an Egg Custard. The recipe was featured in a Paleo book that we have and I have to say it actually tasted really good. One of the best things I found about this was that it made 4 servings so both her and I are able to eat this for 2 days with little effort. In today’s hectic fast paced world any time you can save is a great benefit. One thing I enjoyed about this actual flavor of everything coming together. I really enjoyed the crunch the bacon offers with contrast to the texture of the mushrooms. Overall this was very successful in my opinion and we will definitely make it again.
- 5 - strips bacon, cooked and crumbled
- 1 cup white mushrooms
- 4 eggs
- 1/2 cup coconut milk
- 2 tablespoons chives, chopped
- Salt and pepper to taste
- Preheat the oven to 350 f
- Fry the bacon in a cast iron skillet on medium high until crispy
- Remove the bacon from the skillet and reserve the excess bacon fat in a small glass dish
- Saute the mushrooms in a seasoned skillet until tender (about 3 minutes)
- In a medium sized mixing bowl, whisk the eggs and coconut milk until fluffy
- Season the eggs with salt and pepper
- Crumble the bacon and add it to the egg mixture
- Add the mushrooms and the chives and stir until all are evenly combined
- Pour the egg mixture in to 4 6 ounce ramekins
- Place the ramekins on a baking sheet and back for 30-40 minutes or until the eggs are set
I am just getting started here and this will be a place that I can attempt to hold myself accountable for my choices. You may be wondering why the name Tilted Fork well its simple if you piece it together with my title you get
Tilted Fork – I hope you weren’t planning on eating that
It runs together, if your fork is tilted chances are your food is going to fall off. Ok that sounds like a lame explanation the truth is I just like it!
I am working on building this place up to be a place to publish things that I enjoy for friends and family to be able to see. I plan on using a pretty strong support system backed by my wife and one of my sisters. My wife is joining me on this journey of going to a paleo or paleo-ish life style. My sister has been in and out of pretty good nutrition guidelines for some time and has some incredible recipes that she is going to share with me. She has also been living a paleo life style in her own way I would say 80/20 or 90/10.
If you stick around and check back often I promise you will read some amazing recipes and see the challenges that a normal person goes through.
As of 2/17/2014 I am starting my journey to a healthier me. If you want to know why please read the about me section