Creamy Pumpkin Curry

Pumpkin Curry

This recipe was inspired by a reader who emailed me a recipe that he created for a seafood curry that was served over roasted pumpkin.  Of course I can never leave anything alone so I revised his recipe to make this Creamy Pumpkin Curry. The whole family loved this savory fall soup and I hope your family does as well!

[Read more…]

Red or Green Thai Curry

Thai Red Curry

It was mentioned in Paleo Talk 14 that I would finally get around to documenting and posting one of my food items. The first one I decided on is curry. Much of the information and ingredients are similar to Sarah’s green curry. We differ in a few of the prep steps and brands used so this will add another angle on how to make a super easy meal. I call this Red or Green because the steps are pretty much the same no matter which paste you have. The Red is spicier and has more chili and shrimp aroma. The Green is crisper and refreshing with strong Kaffir lime flavor. [Read more…]

Recipes for the season

IMG_1605

Happy Holidays!!  The holidays are meant to be a time of joy, a time of merriment, a time for reflection on the year behind us and a time to plan for the future.  Alright, now it’s time to get real. The holidays can also be down right STRESSFUL and often our joy can be lost in trying to simply survive the insanity of shopping, wrapping, packing, flying, driving, and dealing with relatives…   [Read more…]

Two dinners to dish about…

If you haven’t noticed, I have a crock pot obsession.  I work 4 evenings a week, two of these evenings we have our awesome, amazing, CrossFitter babysitter Joye over to watch the boys while John and I are working/training.  Most of these evenings I have dinner waiting for the boys and Joye, thanks to my beloved crock pot.  Last night I made a whole frickin’ chicken in my crock pot.  Here’s how you do it: rinse the whole chicken under cool water (preferably a free range chicken) and place breast side down in crock pot.  sprinkle the whole thing with a little sea salt and then generously rub the entire bird with curry powder, turmeric, garlic powder, and paprika. Pour in a couple inches of chicken broth and cook on high for 2 -3 hours.  Add 1-2 cans of coconut milk and add around and on top of the chicken 1 head of chopped cauliflower.  I used the already chopped cauliflower from TJ’s. Cook on low until the chicken falls from the bone.  I ate this again for lunch today and it was even better!  Tonight we had no-bean chilli:  In a big pot saute chopped celery, onions, and carrots in a bunch of olive oil.   Add whatever gluten free italian sausage you have, I used mild italian pork sausage.  Then add 3 lbs of grassfed ground beef (or less if you have less to feed but this freezes real well so I recommend to make a bunch to save for later).  Season the meat as it cooks with a little sea salt, a bunch of chilli powder, cumin, a little cayene, black pepper, and garlic powder.  Add one 16 ounce can of diced tomatoes, juice and all, and simmer for about 40-45 minutes.  I also pressure cooked some butternut squash to go along with it.  Two great dinners with leftovers for lunches, can’t beat that!! 

[nggallery id=11]