Warm Roasted Beet, Kale & Shrimp Salad

Currently, my entire life is revolving around the completion of the Everyday Paleo book – and I wanted to give you all an update!

First, I want to thank each of you so much for your continued support and kind comments: I wish I had time to personally respond to everyone so please know that this big THANK YOU goes to everyone who has posted who I have not yet had a chance to comment back to.  Your kind words are more motivating and appreciated than any of you could possibly imagine.

My book is nearing the final editing phase and although I do not have an exact release date as of yet, we are looking at late February or early March.  Here’s a quick preview of what you will find in the Everyday Paleo book:

“Getting Started Guide” for beginners which includes useful shopping and other tips that will be helpful for everyone – even experienced paleo folks!

A “What About” Section that answers many questions from “What About Yams” to “What About Cream for my coffee”

Section on the psychology of handling change.

Section on Getting the Family on Board

A “Paleo Relationship Section”

Kitchen Essentials guide

Survival Guide including eating out tips and much more.

A Section on Sleep, Stress, and how to survive in our crazy 21st century!

Over 100 recipes with full color photos!

An 80 page fitness section for you and the family, also with full color photos!

A 30 day Family Friendly Meal plan + 2 weeks worth of school lunch ideas.

And more…….

So, thank you for bearing with me as I have a lagged a bit between posts as I work to wrap up this labor of love.

Now, let’s talk food.

I made this salad for lunch today and wow, yum, so good – I can’t wait to hear what you all think!

Warm Roasted Beet, Kale & Shrimp Salad

1 lb medium cooked shrimp, tails removed and deveined

8 small beets, peeled, sliced and cubed

10 garlic cloves sliced in half lengthwise (less if you are not worried about vampires)

2 tablespoons coconut oil

2 bunches of kale, tough stems removed and diced

½ tablespoon of balsamic vinegar

Handful of crumbled pecans

Sea salt and black pepper to taste

Preheat oven to 450.  In a glass baking dish toss together the cut up beets, garlic cloves, and coconut oil.  Bake for 35-40 minutes, stirring every 10 minutes.  Remove the beets and garlic from the oven and pile the kale on top.  Put back in the oven for 10 minutes, stirring half way through the cooking time.  The kale will start to shrink down after that first 5 minutes, making it easier to stir.  While the kale and beets finish cooking, add the shrimp to a medium sized mixing bowl.  When the kale and beets are done, pour over the shrimp, add the balsamic vinegar and salt and pepper if you like, stir, top with crumbled pecans and eat!   Serves 2 adults and 1 child.

Enjoy!

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Everyday Paleo Book Update and Warm Roasted Beet, Kale, and Shrimp Salad is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Chicken Jicama Slaw

Anything “slaw” is right up my alley and this salad was slaw-de-licious.  I was inspired to make this salad by a recipe sent to me by Michele L. who you might remember from this previous post. I hope you enjoy!

Chicken Jicama Slaw

3 cups cooked chicken, diced (we used a rotisserie chicken)

2 cups broccoli slaw

½ cup cucumber, diced

1/2 small red onion, finely diced

1 cup diced jicama

½ cup paleo mayo

1 tablespoon balsamic vinegar

1 tsp paprika

½ tsp chili powder

pinch of cayenne pepper

Mix all ingredients together and enjoy!  Serves 4 adults.  We ate our salad with a butternut squash cooked in the pressure cooker for 10 minutes.

Enjoy!

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Chicken Jicama Slaw is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Was it a Hollandaise or maybe a Bearnaise?  Call it what you want, but it was a darn good sauce for eggs – and I’m sure it will be tasty poured over just about any other protein or veggie.  Here’s what we did this morning to jazz up our breakfast routine.

Eggs in a Daze

2 perfect poached eggs

8 asparagus spears (toss in boiling water for about 4 minutes)

Sauce

3 egg yolks

3 tbsp olive oil

2 tbsp hot water

1 tbsp lemon juice

pinch of sea salt

pinch of cayenne pepper

Place the asparagus spears on a plate, top with the poached eggs, cover and set aside. In a medium metal mixing bowl, gently whisk the egg yolks.  Continue whisking the yolks while adding the hot water, olive oil, lemon juice, salt and cayenne pepper to the bowl.  Place the bowl over boiling water and whisk constantly until the sauce begins to thicken (about 30 seconds – 1 minute) Serve immediately.

Enjoy!

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Eggs in a Daze is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Hi Everyone!  Check out the latest Everyday Paleo Cooking Demo!!!

Purple Cabbage Slaw

3 cups purple cabbage, chopped

1 cup cucumber, chopped

1/3 cup purple onion, finely chopped

1/2 cup green mango, diced

3 tbsp olive oil

2 tbsp balsamic vinegar

Cracked black pepper to taste

Mix all ingredients together in a large mixing bowl.

Taco Meat

1 lb grass fed ground beef

1 tbsp garlic powder

1/2 tsp black pepper

1 tbsp cumin

1 tbsp chili powder

1/4 cup green salsa

Brown meat, add seasoning and salsa, stir and eat on a lettuce leaf topped with the purple cabbage slaw, avocado, and fresh cilantro.

Enjoy!!

Cooking Demo – Paleo Tacos with Purple Cabbage Slaw is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

First – a big thank you to Manimal Wear for sending me one of their promo t-shirts.  I was able to give the shirt a test run yesterday and wore it out and about with the boys and during my workout.  I’m sure I’ll be purchasing a couple more once the product has launched.

Ok, on to the food!! This demo is a great example of just how easy this whole “paleo thing” can be.  I was seriously hungry when we taped this demo and was very grateful for the 10 min prep and 20 minute cook.  Quick tip – the “zucchini pasta” is extremely versatile and can be topped or paired with just about any protein source and kids tend to  love it.  I hope you all enjoy!

Paleo Spaghetti

Pasta

5 zucchini squash – cut long way with a mandoline slicer or potato pealer

Meat Sauce

2 lbs grass fed ground beef

2 tsp sea salt

1/2 tbsp garlic powder

2 tbsp dried basil

dash or two of cayenne pepper

1 bay leaf

splash of red wine

3 heirloom tomatoes

1/2 red onion

3-4 garlic cloves

1/2 cup italian parsley

3 tbsp fresh rosemary

Brown the meat in a large soup pan.  While meat is browning, combine the onion, parsely, and rosemary in a food processor.  Process on low for about 15 seconds.  Add the tomatoes and pulse about 7-10 times or until the tomatoes are broken down but still chunky.  Once the meat is cooked through, add all of the dry spices and mix well.  Add the tomato sauce from the food processor, the bay leaf, and the red wine, mix well and bring to a simmer.  Simmer for 20 min.

For the “pasta” bring about 10-12 cups of water to a boil in another large soup pan. Add the thinly sliced zucchini to the boiling water.  Cook for 3 minutes and drain.

Serve the spaghetti sauce over the cooked zucchini pasta.

Baked Green Beans

1/2 lb green beans trimmed and snapped in half

1/4 cup olive oil

sea salt and black pepper to taste.

Preheat oven to 425.  Line a cookie sheet with tin foil.  Toss the green beans in the olive oil, salt and pepper.  Spread the green beans evenly on the cookie sheet and bake for 20 minutes.  If you put the beans in the oven as soon as your sauce starts to simmer, both will be done at the same time!

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Cooking Demo – Paleo Spaghetti & Baked Green Beans is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Along with having a lot of fun with our cooking demos, I am also inventing new words, and if anything, giving my family yet another reason to laugh at me!!

In this demo we make Savory Cauliflower Fried Rice, Pork Chops, and my Walnut Pesto Sauce.

Savory Cauliflower Fried Rice

1 head organic cauliflower – steamed

1/2 red onion – minced

3 garlic cloves – minced

2 tbsp fresh basil – diced

1 egg

2 tbsp coconut flour

1 tsp sea salt

black pepper to taste

3-4 tbsp coconut oil

In a large mixing bowl, add the minced onions, garlic, and basil.  Place the steamed cauliflower in the bowl as well and add the egg, coconut flour, salt, and pepper.  Using a potato masher, mash the cauliflower down to the consistency of rice.  Mix all the ingredients well.  Heat the coconut oil in a large skillet over medium high heat.  Add the cauliflower rice and saute for 7-10 minutes or until the “rice” starts to crisp up a little and the onions are tender.  Remove the rice and keep warm in the oven.

Pork Chops

4 pork chops (I used thin cut pork chops, they cook faster…)

2 tbsp olive oil

pinch of sea salt

black pepper to taste

2 tbsp coconut oil

In a large mixing bowl, drizzle the pork chops with the olive oil, add the salt and pepper, and let the pork chops sit (if you have time) in the fridge for about an hour.  In the same skillet as you cooked your cauliflower rice in (no need to even clean it), add the coconut oil and heat over medium high.  Sear the pork chops for 5-7 minutes on each side.  Slice and serve on top of the cauliflower rice and drizzle with the walnut pesto sauce.

Serve with a green salad.

Enjoy!!

How Hot is YOUR Kitchen?? – Another cooking demo…. is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

So food this weekend has been kind of random, until tonight when John cooked us an awesome meal. But yesterday was decent with leftover’s from Thursday night for breakfast, and for lunch I made a salmon salad: diced up leftover salmon patty, mixed with two chopped hard boiled eggs, two dill pickles, mayo, sunflower seeds, red wine vinager, dill, and pepper. By dinner time I had a sick 6 year old, a tired 2 year old, and 14 year old who volunteered to make breakfast for dinner. John was late at the office so Coby whipped up some gluten free pancakes from a mix from TJ’s, added blueberries, and he made his Paul Bunyan style. Not paleo, but it worked and what’s a kids life without pancakes (gluten free of course) every now and then.
John later brought home a turkey breast from Raley’s and a caesar salad which of course we threw out the croutons, as much as I would like to, this girl can’t live on pancakes for dinner, I gotta have my meat!!

Today for breakfast we had carnitas from TJ’s scrambled with eggs and frozen bell peppers and onion mix. We ate a late breakfast so kind of just snacked for lunch on salami and coleslaw. Dinner was awesome. John grilled rib-eye with a spice rub from Raley’s which is pictured. He also grilled bell peppers and I made my favorite sweet potatoes: pressure cook 4-5 peeled sweet potatoes for 14 minutes, melt a stick of organic butter, mix with mashed up potatoes along with a cup of applesauce, a bunch of cinnamon, a few shakes of dried ginger, and a small drizzle of honey. I don’t make these very often or I would live off of them…these are a weekend treat for sure…

Weekend eats…and giant pancakes is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Our Food 10/28 is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License