I don’t routinely make pan-seared wild caught salmon for breakfast but I did today. I bought a bunch of AWESOME wild caught salmon from Vital Choice and set a few pieces to thaw for dinner last night. However, mid-day I received a call from a friend to join them for gluten free pizza and I couldn’t turn down a chance to socialize. Community is important. I figured I could keep the salmon in the fridge a bit longer and make it for breakfast. (Thawed fish isn’t something to keep around uncooked, it should be thawed and cooked right away.)
In my effort to spend a little less time in the kitchen some days, I’ve come up with a nice, easy, nourishing meal that I’m calling Souped Up Soup. I take a really decent organic boxed soup and I add a bunch of stuff to it to amp up the nutrition. It’s really easy and makes a fast dinner (or lunch) when I just need to get something on the table.
We are a family who loves to travel, and our most recent epic road trip took us to Michigan. But, travel can wreak havoc on anyone’s best attempts to eat healthy. Not always. Check out my post below where I show how we traveled across the country while (almost exclusively) staying on our Real Food Foodie Lifestyle (i.e., we ate really healthy in spite of being on the road). It meant extra work, which isn’t always the thing you want to do after a day of being in the car, but I’m simply not willing to eat crap food which is most often what’s served in restaurants.
Grass-Fed Brisket… a wonderful dish that I’m eager to share. It makes such a lovely dinner for family and friends, which is how we always have ours. I make it and I invite our most cherished friends and family. Sharing food is one of my favorite things to do, and making a dish with the grass-fed brisket cut of beef makes it an inexpensive (and nutritious) way.
I learned the basics for cooking brisket this way from Cook’s Country, but I couldn’t follow their recipe precisely because it called for cola. Um… gross. So I made my own version, using their technique for prepping and cooking the brisket, with a twist on the ingredients of my own. It turned out unbelievably fantastic.
I call this Sunday Grass-Fed Brisket because the way I made it required being in and out of the kitchen a bit for the day, but an enjoyable experience. Typically this could be made in most homes on a Sunday, as a result, so you can tend to it. Also, Sunday is when many families have big dinners. Sunday Brisket makes a lot of food, perhaps feeding 6 to 8 people. Therefore, either make it and invite everyone over, or make it and eat it for a few days. Or, make it and freeze the leftovers.
I buy my dry-aged, grass-fed, organic beef from Alderspring Ranch. They’re a beautiful company where the rancher, Glenn, sends email updates on the animals that are darn near poetic. I also appreciate their values, one of which is “Absolute Traceability: Each cut is labeled and traceable to a single beef.” I really like Alderspring Ranch.
If I eat kale these days, I prefer it cooked because it seems it’s healthier this way for some people, as the current research I’ve done indicates.
Enter: Roasted Kale with Ghee. (I’ve updated this post with an extra step to help ensure extra kale deliciousness: 8/22/14)
This is a great side dish for lunch because it can be done in less than 15 minutes. I make a recipe of Roasted Kale with Ghee and my 4-year old and I share it along with some homemade bone broth (learn easy ways to make your own bone broth here) and a can of sardines. Yeah, we’re hardcore with eating sardines straight from the can, but if that’s not you, then please hop over to my post on how I came to love sardines and how you can, too. That said, I think my favorite way to enjoy this dish is with some pasture-raised eggs, soft cooked, and placed right on top. That’s what I’m talking about.
I have a confession. I made granola. Really good (too good, actually) granola.
Why is that a confession? It’s a confession because I don’t eat many grains (usually only in the form of white rice, if at all) and I make a pretty big stink about sticking to that. By making granola, and using (gluten-free) oats (because oats are what true granola has), and it being granola that is impossible to only eat a few bites of… well, I ate a lot of it. So there, I admit it. I’m not perfect and I ate oats. (It was really good though.)
My Cinnamon Apple Chicken with Buttered Purple Cabbage is soooo good. It’s comfort, health, ease, and deliciousness all wrapped up in one meal and tied with a bow. Cabbage and apples are a great combo that everyone will love.
Most of my chicken dishes are made in a slow cooker, but once in a while, I want some golden (pasture raised organic) chicken skin to sink my teeth into, such as the gluten free recipe below (and also this staple in our house: Garam Masala Orange Chicken). I buy my pasture raised organic chickens here (also available soy-free, meaning they didn’t feed the chickens any soy). Good Earth Farms is also where we bought our pasture raised turkeys for Thanksgiving and Christmas. A testament to the quality and deliciousness of their poultry was when my mom, who is always extremely(!) honest, exclaimed three times how much she enjoyed the turkey and she’s never been a “turkey” person.
Here’s a simple french toast recipe that my kid (and husband) love. It’s just toasted paleo bread with grass fed organic ghee, and organic maple syrup… But, surprisingly it tastes quite a bit like french toast, because the bread has both an eggy flavor and texture. It’s so easy that your kiddos can make it all by themselves, supervised while using the toaster.
*I consider this a paleo recipe (though perhaps not super strict paleo) because of the use of ghee or high vitamin butter oil.
I love baking, and ever since I started eating an omnivore diet that was paleo -like, I love it even more because, maybe it’s just me, but baking paleo goodies is mega easy. And if you have a kitchen helper, all the better. I think what makes my Cinnamon Sugar Bread recipe extra special is that Kamea helped me create it.
I looooove caramelized onions and so does Kamea.
The proper way to cook them on the stove takes time at the stove for about a half hour, cooking them on low, and stirring them every so often. That’s easy and all… But I think I love this way even more. Using my slow cooker allows me to just toss them in the mini slow cooker for a few hours or so and they’re ready. No watching the stove required, no “timing” of meal parts because they’re just waiting for me, and my big enameled cast iron pan isn’t being used so I can use it for other things if needed. Oh, and they store quite well for a couple of days in the refrigerator if needed.