It has been over a week since my last post and I sincerely hate my absence. It can be easily explained, I have been going through my first trimester of my first pregnancy and I have cooked nothing, I repeat nothing that is new or paleo. For the first few weeks I could only get down things such as cheese toast or cheerios. Basically all just high-glycemic, processed carbohydrates. Then I tried to cook things like spaghetti or manacotti, which I would have intense cravings for and then by the time I cooked I would be nauseated by.
So at this point, I am past week 10 I am trying my best to eat as paleo as possible. I'm succeeding sometimes and sometimes not. I have found that if Adam will cook the meal for me then I am having more success!
I know there are so many moms-to-be out there who are able to stay strict paleo and my hat is off to you! As the days go by and I feel better and better I am able to get back to my old diet.
But I promise I have not forgotten about posting new recipes as soon as I can cook without becoming nauseated I will be right back at it!
I have gotten a couple requests for baby food which I do hope to make myself. However I'm not sure if I will try that before the baby comes! Right now I am overwhelmed with the sheer amount of "things" there are that I need to get in order to be ready for our new addition!
I promise more to come from My Paleo Kitchen soon!
Wednesday, February 24, 2010
Tuesday, February 16, 2010
Goin' to the Chapel...
This past snowy weekend some friends and I threw a shower at my house for my good friend Jessica, who is getting married in April.
I made the Petit Fours that I had practiced, they turned out great and I even found these edible rings to go on top. Thanks again Darby!
I also made my omelet muffins and tried out a new chicken salad recipe that I would highly recommend. This is the recipe I used. I put them in bibb lettuce instead of croissants just like a good paleo girl!
We also served meatballs, chocolate covered strawberries & mimosas which were delicious. I also got to use my vintage tablecloth which I love.
Jessica with her mom and Danny's mom.
After this weekend the Paleo Kitchen is all cooked out! Adam and I have both come down with colds so the most I am cooking is my chicken noodle soup.
I will be back soon with new posts on canceling our cable (yikes) and attempting paleo pregnancy!
I made the Petit Fours that I had practiced, they turned out great and I even found these edible rings to go on top. Thanks again Darby!I also made my omelet muffins and tried out a new chicken salad recipe that I would highly recommend. This is the recipe I used. I put them in bibb lettuce instead of croissants just like a good paleo girl!We also served meatballs, chocolate covered strawberries & mimosas which were delicious. I also got to use my vintage tablecloth which I love.Jessica with her mom and Danny's mom.After this weekend the Paleo Kitchen is all cooked out! Adam and I have both come down with colds so the most I am cooking is my chicken noodle soup.I will be back soon with new posts on canceling our cable (yikes) and attempting paleo pregnancy!
Tuesday, February 9, 2010
Gluten Free Spaghetti
I grew up on spaghetti. For big occasions my dad would simmer a pot all day long with completely homemade sauce filled with ground beef, sausage, whole mushrooms, bell peppers and olives. For quick night meals ground beef and a jar of sauce would do. We would throw leftover bread in the oven with butter and garlic and toast it up to go with it.
Food is family to me. So many good memories created around the table at the end of the day. Now with my new knowledge about high glycemic carbs, which the paleo dieters do not eat, pasta is not on the menu.
So last night for a little cheat meal (but the best kind of cheat) I found gluten free spaghetti. This "pasta" is made with alternative flours which break down more slowly in your body to not cause a sugar spike. These pastas are not paleo but better for you than traditional pastas and they taste just the same! Try one out and let me know what you think!
To make the sauce I used one jar of organic spaghetti sauce. 1 lb ground beef. 1 diced onion. and a jar of whole olives.
Saute the onions and ground beef with salt, pepper, oregano, basil and garlic. Add in the jar of sauce and simmer until bubbly. Add in the olives and stir to heat.
Cook the pasta according to the package then top with sauce. Yum-O!
Food is family to me. So many good memories created around the table at the end of the day. Now with my new knowledge about high glycemic carbs, which the paleo dieters do not eat, pasta is not on the menu.
So last night for a little cheat meal (but the best kind of cheat) I found gluten free spaghetti. This "pasta" is made with alternative flours which break down more slowly in your body to not cause a sugar spike. These pastas are not paleo but better for you than traditional pastas and they taste just the same! Try one out and let me know what you think!
To make the sauce I used one jar of organic spaghetti sauce. 1 lb ground beef. 1 diced onion. and a jar of whole olives.
Saute the onions and ground beef with salt, pepper, oregano, basil and garlic. Add in the jar of sauce and simmer until bubbly. Add in the olives and stir to heat.
Cook the pasta according to the package then top with sauce. Yum-O!
Monday, February 8, 2010
Petit Fours...
...the most UN-paleo thing I've ever made. Seriously.
This Sunday I have 18 ladies coming to my house for a bridal shower for my good friend Jessica. For some reason I decided I wanted to make the petit fours instead of buying them!
The only reason I would have ever attempted this is because a blogger that I stalk-Darby-made them and blogged about them so I was inspired to try!
I used her recipe found here.
I attempted to decorate a few and tried to make the fuchsia color to match Jess' invites. My piping tools are all too large for these small cakes, I will probably use a plastic baggie with a small hole in one corner when I actually do them this weekend. But for a test run they turned out great. They taste good so that's the most important part, getting them cute is now the real test.
These things have so much sugar in them I was not kidding when I said the most un-paleo thing ever. The icing is basically two pounds of powdered sugar, seriously!
I hope they are a hit this weekend. More from that shower and other recipes soon!
This Sunday I have 18 ladies coming to my house for a bridal shower for my good friend Jessica. For some reason I decided I wanted to make the petit fours instead of buying them!The only reason I would have ever attempted this is because a blogger that I stalk-Darby-made them and blogged about them so I was inspired to try!
I used her recipe found here.
I attempted to decorate a few and tried to make the fuchsia color to match Jess' invites. My piping tools are all too large for these small cakes, I will probably use a plastic baggie with a small hole in one corner when I actually do them this weekend. But for a test run they turned out great. They taste good so that's the most important part, getting them cute is now the real test.
These things have so much sugar in them I was not kidding when I said the most un-paleo thing ever. The icing is basically two pounds of powdered sugar, seriously!I hope they are a hit this weekend. More from that shower and other recipes soon!
Friday, February 5, 2010
Citrus Chicken
It's cold and rainy here and since the warm weather just wont come fast enough I decided to bring a little summer flavor in for dinner. This chicken was tasty, moist and had lots of flavor. It was also really easy to make.
Ingredients:
Juice from one whole orange-or 1/4 cup
Juice from one whole lime
1 teaspoon grated orange rind
1 Tablespoon thyme
2 Tablespoons minced garlic
1/4 teaspoon salt
1 lb. organic boneless chicken breasts
1 Tablespoon olive oil
Lettuce
Directions:
Combine orange juice, lime juice, orange rind, thyme, garlic and salt and whisk together.
Pour half the mixture into a zip loc baggie, add the chicken to the bag and let marinate for about 5 minutes.
Whisk the olive oil into remaining juice mixture.
Heat a non stick skillet. I used cooking spray to coat the skillet and cooked the chicken (marinade disgarded) over medium-high heat for 4 minutes on each side.
Then add some marinade to the pan and cook an additional 4 minutes on each side on low with a lid on the skillet.
Once chicken reaches 155º in the thickest part I remove it from the skillet.
*Chicken is recommended to be cooked until 165º
Place chicken on a bed of lettuce and drizzle remaining marinade over.
Enjoy!
More from my paleo kitchen soon!
Ingredients:
Juice from one whole orange-or 1/4 cup
Juice from one whole lime
1 teaspoon grated orange rind
1 Tablespoon thyme
2 Tablespoons minced garlic
1/4 teaspoon salt
1 lb. organic boneless chicken breasts
1 Tablespoon olive oil
Lettuce
Directions:Combine orange juice, lime juice, orange rind, thyme, garlic and salt and whisk together.
Pour half the mixture into a zip loc baggie, add the chicken to the bag and let marinate for about 5 minutes.
Whisk the olive oil into remaining juice mixture.Heat a non stick skillet. I used cooking spray to coat the skillet and cooked the chicken (marinade disgarded) over medium-high heat for 4 minutes on each side.
Then add some marinade to the pan and cook an additional 4 minutes on each side on low with a lid on the skillet.Once chicken reaches 155º in the thickest part I remove it from the skillet.*Chicken is recommended to be cooked until 165º
Place chicken on a bed of lettuce and drizzle remaining marinade over.
Enjoy!More from my paleo kitchen soon!
Thursday, February 4, 2010
Broccoli Cheese Soup
If you are a girl, especially an Auburn girl then I have a feeling you love nothing better than a big bowl of Broccoli Cheese Soup-preferably from a bread bowl! Am I right? I think so!
I do miss those trips to McAlisters deli where we would all order the same thing, and somehow we did not gain an ounce from eating a creamy soup out of a bread bowl!
Times are different now and not only is there not a McAlisters near me but my best friends are spread out into 5 different states! So I decided to try my hand at some homemade broccoli cheese and of course I made it paleo. Again, I am not a "no dairy" stickler so if you are, this recipe is not for you! But for all my girls, I hope you like this one!
Ingredients:
5 T. Butter
1/2 medium onion, minced
1/4 cup flax seed meal or almond flour
2 cups milk
2 cups chicken stock
2 heads fresh broccoli, shredded in food processor
3 small carrots, shredded in food processor
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
Directions:
Melt the butter and add in onions, saute until tender about 5 minutes.
Slowly add in flax seed meal or almond flour using a whisk to create the roux. Keep whisking for about 3 minutes then slowly whisk in your milk then your chicken stock, making sure there are no clumps.
Add in the broccoli and carrots. Cook over low heat for 20 minutes stirring occasionally. Add salt and pepper to taste, then your nutmeg.
Over low heat add in your cheese and stir until well combined.
Serve and enjoy!
I do miss those trips to McAlisters deli where we would all order the same thing, and somehow we did not gain an ounce from eating a creamy soup out of a bread bowl!
Times are different now and not only is there not a McAlisters near me but my best friends are spread out into 5 different states! So I decided to try my hand at some homemade broccoli cheese and of course I made it paleo. Again, I am not a "no dairy" stickler so if you are, this recipe is not for you! But for all my girls, I hope you like this one!
Ingredients:
5 T. Butter
1/2 medium onion, minced
1/4 cup flax seed meal or almond flour
2 cups milk
2 cups chicken stock
2 heads fresh broccoli, shredded in food processor
3 small carrots, shredded in food processor
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
Directions:Melt the butter and add in onions, saute until tender about 5 minutes.
Slowly add in flax seed meal or almond flour using a whisk to create the roux. Keep whisking for about 3 minutes then slowly whisk in your milk then your chicken stock, making sure there are no clumps.
Add in the broccoli and carrots. Cook over low heat for 20 minutes stirring occasionally. Add salt and pepper to taste, then your nutmeg.
Over low heat add in your cheese and stir until well combined.Serve and enjoy!
Tuesday, February 2, 2010
CrossFit Level 1 Certification for Sale!
Hello faithful blog readers. Many of you are CrossFiters and you might know someone who is looking to get their Level 1 Certification. If so I am selling my spot at the certification that is scheduled for February 20th and 21st in Atlanta GA, at CrossFit Atlanta.
If anyone is interested please email me: brandi@longviewdesign.com
If anyone is interested please email me: brandi@longviewdesign.com
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