The most delicious dinner I've made so far....

I know my posting has been really sporadic.  Sorry about that.  I was trying to be super woman by taking 2 doctoral level classes, working full-time, working a 2nd job part-time, AND trying to workout and cook/eat Paleo.  Needless to say...I failed.  My saving grace has been required class attendance and signing up for a 10K training group, which gets me running twice a week.  Michelle and I completed our first 10K last Saturday so Happy Valentine's Day to us!  Otherwise, I have been failing.  I've been eating terrible, not sleeping, and feeling super stressed out.  I also started a new job, which has brought different challenges, while also allowing me the freedom of not having a commute that's longer than walking across the hall.  Additionally, I quit the second job and look froward to not stressing about deadlines.

A lot of Paleo blogs talk about autoimmune diseases and food intolerances.  I'm excited to go to a functional doctor in March to try and figure out what is going on with me.  What I know right now is that I feel terrible from indulging in dairy, grains (gluten free), and sugar.  So it's back to 30 days of clean eating.  Michelle took away my wine too. This made me very sad, but I'm sure I'll be fine.  I'm in day 2 and at the end of it...so yay!  Cheers to success (*raises a mug of tea)!

Do you love starches?  OMG...I LOVE starches!  Tonight's dinner tasted all kinds of delicious starchiness while incorporating protein and vegetables.  So now I'm trying to get back on the pure and clean eating, which means I have to start cooking again.  I totally skipped running tonight due to an injury, but also because I wanted to finish dinner.  What was it?  Shepherd's Pie!!!!  No...it doesn't have potatoes, it has cauliflower.  It was the best shepherd's pie I've ever had.  Thanks to The Paleo Mom, Against all Grain, and Well Fed for the inspiration around the dish.  

Kelly's Paleo Shepherd's Pie

Makes a very full dish - feel free to cut recipe in half.

Preheat oven to 400 degrees

Base

• 4 lbs. ground meat (2 lbs. ground pork and 2 lbs. ground beef)
• 5-6 stalks of celery, finely chopped
• 2 parsnips, finely chopped
• 1 large sweet potato, finely chopped
• 4 medium carrots (I prefer rainbow), finely chopped
• Coconut oil (for sautéing)
• 1 TB minced garlic
• 8oz can tomato paste
• 2 cups water
• 2 tsp. coconut aminos
• 2 tsp. dried rosemary
• 1 tsp. dried thyme leaves
• Finely ground salt and pepper to taste (I did 3 turns each on the grinder)

Cauliflower Topping

• 2 TB minced garlic
• 2 TB extra-virgin olive oil
• 2 heads cauliflower
• 6 TB ghee
• 1/4 c. coconut milk
• 3 tsp. sea salt

Base

1. Put the coconut oil in a pan over medium heat.  Let it melt and put in the carrots, potato, and parsnips.  Cover and let cook for 5 minutes - vegetables should be soft, but not brown.
2. Add the garlic and celery to the vegetable pan and stir until fragrant.
3. While the veggies are cooking, cook up the pork and beef in a large pan (I used a large pot) until browned.  Once done, drain off the fat and add the vegetables, tomato paste, water, coconut aminos, rosemary, and thyme.  Stir to combine and let simmer on medium heat until the water cooks down (about 10-15 minutes).  Once done, place in a 12X12 or 9X11 baking pan.

Cauliflower

1. Cut up the cauliflower heads and place the florets into a pan with a 1/2-inch of water.  Cover and let steam for 15 minutes.  Drain the water and place the florets into a food processor. 
2. Add the garlic, coconut milk, olive oil, ghee, and salt to the cauliflower.  Blend until it's combined and smooth/creamy.
3. Place the cauliflower mixture over the meat mixture and spread evenly.

Place the dish into the 400-degree oven and cook for 25 minutes or until the cauliflower topping is nicely browned (but not burnt).

This dish could also be prepared prior to assembly for us busy folks!

Cook up the veggies and place in a container - store in the fridge no more than 2-3 days

Cook up the meat with all the flavorings (but minus the veggies) and place in a container - store in the fridge no more than 2-3 days

When you're ready to assemble, combine the meat and veggies and place in the baking dish.  Prepare the cauliflower and add as the top layer.  Bake at 400 degrees for 25-30 minutes.

Creamy Coconut Soup

I'm not really a soup person unless it's chili or chowder, but I'll make an exception for this soup.  There's nothing like a warm bowl of deliciousness to make your belly feel full and cozy on a cold winter evening.  Ok, so I'm in California and it doesn't get that cold, but it's still a nice feeling!  Plus, it's an easy @home date night activity.  Michelle and I took turns cooking and it was so easy and fun!

 I know, I know, share the image and recipe already!  So here goes!

Creamy Coconut Soup
2 tsp coconut oil*
4 whole Thai Birds Eye Chilies*
2 13.5 oz cans of coconut milk - don't use the kind you buy in the dairy section, it's not creamy enough
1/2 cup chicken stock
3/4 tsp. ground ginger
2 stalks dried lemongrass cut diagonally
zest of 1 lime
1 lb of boneless skinless chicken thighs
3 whole crimini mushrooms (baby bella)
1 can of bamboo shoots (if you can find fresh...great!)
1 cup bean sprouts (we found organic and fresh at Whole Foods)
juice of 1 lime
2 Roma tomatoes cut into cubes

1. Heat the oil in a pot over medium heat.  Add the chilies until they look toasted and are fragrant.
2. Add the milk and bring to a boil stirring constantly so as to not allow the milk to scald. I had Michelle stir the milk while I cut up the chicken.
3. Add the chicken stock, ginger, lemongrass, lime zest and chicken.  Allow to simmer for 10 minutes, stirring constantly, so as to allow the chicken to cook through.  During this time, Michelle stirred while I chopped and washed the vegetables.
4. Add the mushrooms, lime juice and tomatoes.  Bring to a boil and allow to simmer for 5 minutes, stirring constantly.  At this point, I took over stirring and Michelle got out our handy dandy lime juicer and squeezed in the lime juice.

If possible, remove the lemongrass and chilis before serving.  If not, just be honest that they're in there for flavor, but not actually edible.

*I love lots of ingredients in my soup, but if you want it a little "brothier" up the milk to 3 cans and use 3/4 c. chicken stock

Costco carries an organic Chicken Stock that doesn't have any non-paleo ingredeints.  Be sure to read chicken stock and chicken broth ingredients if you don't make your own.  There's lots of non-paleo ingredients in those items.

Hawaiian Short Ribs...Yum!

It's the new year.  Maybe you have resolutions or maybe you're like me and you refuse to make them. Either way, you should get to eat delicious food.  I want to be happy, healthy, and well fed!

So tonight we made a DELICIOUS meal!  I have to give Michelle credit for doing the actual cooking. Her family still doesn't believe she cooks now.  It doesn't give her the same joy it gives me...well ok....she kinda hates it.  But she loves me and so she cooks sometimes...especially grilled or broiled items.  And we don't eat gingerbread houses, particularly large stale ones in hotel lobbies (see above).

I know the picture is random, but it made you laugh didn't it?!  You must be wondering what was so delicious about dinner!  Well let me tell you how it was made!

#nofilter dinner

Hawaiian Short Ribs

1 LB Grass-fed Hawaiian short ribs (we bought a 1/2 beef from Hat Creek Ranch.  Serious recommend!)

Marinade (modified from PaleoLeap)
1/2 cup organic chicken broth - make sure you read all the ingredients to ensure it's not a bunch of stuff you can't pronounce.  Chicken stock is often a better option
1/4 cup balsamic vinegar
4 tbsp. ketchup (we use Organicville though it does have agave in it.  Homemade is your best bet)
2 tsp. minced garlic
2 tbsp. raw, organic, local honey

Mix up the marinade in a bowl and whisk until well mixed

Lay the ribs in a container that has a lid that seals (or you can use a ziplock bag).  Pour the marinade over the ribs.  Set in the fridge for 3 hours.  At 3 hours, turn the container over and let marinate for another 3 hours.  Alternatively, it should be great if you let it refrigerate overnight.

Turn the oven to high broil (or use a grill) and allow to heat.  Put marinated ribs on a broiling pan - spread out. To broil to perfection follow this process:

Broil for 3 minutes
Rotate Pan 180 degrees
Broil for 3 minutes
Turn ribs over
Broil for 3 minutes
Rotate Pan for 180 degrees
Broil for 3 minutes

For rarer meat, broil on each side for 2 minutes.

I'll be honest, part of why Michelle broils is because I don't have the patience to flip and turn and she does.  You could probably do like I would and 6 minutes on each side.  However, it's awesome when she broils like this because it's so juicy and perfect.

To add a veggie side, we steamed fresh organic broccoli for 6 minutes.

And just because I want to end on a fun note....Darwin (our dog) hopes you have a great day!

Are you ready for 2015?

Can you believe it's 2015 already?!  I cannot!  I remember when I thought 25 was old and that by 30 I'd be married, have kids, own a house, etc.  Ummmm....yeah....so I'm 33 and none of those things are true.  I have a great relationship and while I wish I had kids and a house, I have a ton of fun in my life outside of school and work,  have had a great career, am making a shift to a new career field, and have finished half of my classes for a doctorate (dissertation not included).  I refuse to focus on the negative and instead on the positive.

Here's some things I did accomplish in 2014:

• Started a doctorate
• Moved on from an unhealthy relationship
• Found my partner in life who is dearly loved by me, my family, and friends

• Ran 4 5K Races while constantly improving my time

• Started eating Paleo (and began this blog)
• Began a part-time job as a writer for a creative outlet
• Found a new job in a software company in Corporate America (a goal of mine)

It's the new year and I'm starting a new job on January 12th which will allow me greater flexibility in actually cooking and working out.  Wow...I cannot wait!  I've also spent the last month not eating well, not working out, being stressed out, and completely exhausted.  Let's just say I'm not feeling so great after the past month and while I dread going back to strict eating, my body is screaming at me in multiple ways to do it.

I don't believe in new year's resolutions.  The choice to be healthy is an ongoing process and can start at any time of the year.  What is your choice going to be and why are you starting it?  For me, I'm going to try out Crossfit.  Honestly, I'm scared.  It looks so tough and I'm pretty out of shape right now.  But I have friends who love it and swear by it.  And you know what?  I want to see physical results.  I've got my sous chef and accountability buddy in Michelle and I need to combine exercise with eating.  It's a partnership that I want to commit to.  I encourage you to ask me in 3 months how I'm doing!

So what's your choice?  What do you commit to doing for the next 3 months?  This is my challenge to you.  Be you! Do you!  Love you! Be the best version of you for yourself and no one else!

I might be in love with breakfast!

Do you love breakfast?  Mmmm...I love breakfast and all the options.  I dedicate this post to breakfast!  I am a lover of eggs, always have been.  When I'm sick, all I've wanted is my dad to make me plain scrambled eggs.  One of the hardest things about Paleo has been giving up dairy.  I love cheesy eggs.  Sooo...I've reintegrated some dairy, mostly at breakfast.  But, it has to be raw organic cheese from either pasture-raised or grass-fed cows.  

Paleo Eggs Benedict

To make the hollandaise sauce (modified from Tyler Florence):

4 egg yolks

1 Tbsp lemon juice

1/4 c. coconut butter or palm shortening (depends on taste preference) - melted

3 Tbsp water

pinch of salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler), the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the egg yolks get too hot or they will scramble. Slowly drizzle in the melted butter/shortening and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt. Cover and place in a warm spot until ready to use for the eggs benedict.  Adjust water for thickness as needed

Slice a large tomato to make a base

Slice an avocado for the next layer

Poach or fry an egg and add on top of avocado

Saturday morning breakfast.  Pancake recipe courtesy of Against All Grain, but instead of blueberry we made cocoa nib and banana pancakes.   Seriously...these are delish!  Honestly, this is one of my favorite cookbooks. Add some scrambled eggs and the rest of the banana and you've got an easy and yummy weekend breakfast.  

We love the "kitchen sink" omelette!  Whatever is in the fridge that works with eggs is game!  We use sweet potatoes (slice & fry them up first), avocado, homemade sausage (beef or pork, whatever we have), tomatoes, and mushrooms.  Sometimes it might include cheese.  I'm currently teaching Michelle how to flip the eggs in the pan.  It doesn't always work though so flip over the sink!  Cleaning half cooked egg off the floor or stove is not a fun chore. :)

Do you miss breakfast sandwiches?  Oh man....I do!  So I figured out how to make my own although I do have to use a fork and knife to eat it.  I used a large heirloom tomato for the bottom slice then an avocado slice.  I fried 2 eggs with the yolks broken in the pan and then put a little cheese on them.  I then flipped them together and placed it on the avocado/tomato layer.  Enjoy!

We've also done cinnamon rolls.  They looked great, but they weren't my favorite.  I need to refine the recipe before I share.

Love breakfast....for breakfast, lunch, or dinner!  I could eat it all day...oh wait, sometimes I do!