Ginger Cream Green Smoothie
Do you ever feel like you want more salad in your life but simply lack the motivation to get everything out, chop it up, make a dressing, and put it all together? I know I do, and that’s why I’m drawn to green smoothies, especially lately. By making green smoothies like the one I’m sharing with you today, I’m able to get light and fresh greens in my diet… and, it’s quick which is important to me. I’m a busy mama who home schools, reads, plays Words with Friends, socializes on play-dates at the park, and makes all of our meals from scratch. Oh and I clean the home on occasion. So, yeah. Busy.
Green smoothies are pretty regular in our house, but they’re probably not the same as the green smoothies you see so often on the web which are usually full of dark leafy greens like kale, chard, or even spinach. If I eat those, I cook them for proper nutrient import and export.
I also don’t feel drawn to a high sugar or carb-heavy diet these days, even if it is from fruits, so you won’t see many fruits in my smoothies. I do eat berries and some seasonal citrus, and I’m not opposed to fruit in general, but I find that I feel better if I’m not eating too much of it. So these days, I like to keep my smoothies sweet-fruit-free.
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Mexican Tuna Salad Paleo Gluten Free
Are you looking for a quick salad that is high in protein and nourishing fat but low in carbs? Want something that is also gluten free, paleo, and good for you? Look no more and try my Mexican Tuna Salad. This salad will keep you satisfied all afternoon and energized to boot.
We’re just coming off a trip to Mexico and I am still desiring those wonderful flavors. Here I have a low mercury tuna, by Wild Planet, along with fresh cilantro which is good for combating mercury anyway, plus crunchy fresh red bell pepper, savory green onion, and delicious creamy avocado. It’s like mashed up guacamole, salsa, and tuna basically.
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(low mercury) Tuna Salad Gluten Free
Kamea (she has an amazing appetite for Real Food)
- Raw grass fed cheese 5-Spoke brand found at Whole Foods. This gives us tooth building calcium and phosphorous plus other amazing fat soluble vitamins.
- 1 tablespoon wild caught salmon roe
- grass fed organic summer sausage
- soaked raw almonds
- 2 oranges
- filtered water to drink
- FCLO (fermented cod liver oil)
- Coffee Shake (today’s had MCT oil. Grass fed Butter. Vanilla drops.)
- Vitamins (multi, CoQ 10, digestive enzymes, chlorella, L-Carnitine, Organic India’s turmeric-n-ginger, HVBO (high vitamin butter oil), and FCLO). I heard in a health podcast that Americans who live to be age 85 have a 1 in 2 chance of having “diagnosable” Alzheimer’s Disease. I was blown away by that stat. It’s much lower in other parts of the world like India where their diets are rich in turmeric and ginger. And, if it’s diagnosable that means those people started down the Alzheimer path 20 years prior. So, it’s important to eat plenty of anti-inflammatory foods and I take supplements like Organic India’s Turmeric to help prevent Alzheimer’s in my future (while young, don’t wait). It’s a great product, check out the reviews. I usually take 1-2 in the morning and 1-2 in the evening. I also add organic turmeric to my food.
- Spoonful Coconut oil swallowed with water
- Wild caught salmon roe This is great fertility boosting, longevity, anti-aging and brain boosting food – loaded with vitamin D and other important nutrients like iodine, retinon (true skin building and immune boosting vitamin A), selenium, zinc, B vitamins, omega fatty acids.I’m not eating it for its flavor, though Kamea loves it. Wish I was raised on this stuff then I’d love it too. I simply swallow a big spoonful with water like they’re pretty little vitamin balls.
- Organic grass fed yogurt plus soaked raw organic almonds stirred in
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Orange Chicken & Yams Slow Cooker Gluten Free
The easier and simpler a recipe is, the more attracted I am to it these days. Being a mom to a 3.5 year old is busy, but with easy recipes like this, then it’s a breeze.
Enter Orange Chicken & Yams. And, of course… ENTER: SLOW COOKER. I think my slow cooker will go from being my best friend to my bestest best friend. With a recipe as easy, delicious, and nutritious as this, I have so much time on my hands that I can read a book. ;) Speaking of books, I just finished Chris Kressers’ The Paleo Code, which is a good book detailing a Paleo diet with a Real Food spin which I like. I’m about to dive into Eat the Yolks (by funny gal Liz Wolfe) between chapters of one of my favorite authors, Diana Gabaldon. I’m on her 5th book in The Outlander Series, The Fiery Cross. The Outlander Series is soooooo fantastic and very popular (so popular that I believe a TV series is being made of it). I love to read. It’s one of my favorite things.
On to the recipe:
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Friday, February 28th, 2014
Strawberry Coconut Milk Ice Cream
Kamea (my 3.5 year old):
Greg: He usually doesn’t wake up until early afternoon, and at that time he has his Coffee Shake.
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Tuesday, February 25th, 2014
We recently went on a two week trip to Guadalajara, Mexico where Kamea received her first stamp for her passport. :)
One of the reasons we are excited to homeschool Kamea is that we love to travel, and this offers both flexibility in our schedule as well as a rich education for her. As part of Kamea’s homeschooling (she’s 3.75 as of this writing) we have a native Spanish-speaking woman come over weekly to play with Kamea, while speaking primarily Spanish. It’s a way for Kamea to get exposed to another language but not in a typical classroom setting. We started this before she was two and she learned to say “rojo” before “red” (except she pronounced it “hoho”). So, going to Guadalajara was a great way to build upon those lessons.
Guadalajara, Mexico and six things I love about it.
Sunrise (and Venus) in Guadalajara, Mexico
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Thursday, February 20th, 2014
Chocolate Chip Cookie Pie (Pizzooki) Gluten Free
Wow. I’m truly in heaven. My Chocolate Chip Cookie Pie (gluten free) recipe is, officially, my favorite gluten free homemade dessert recipe. My second would be my Pumpkin Pie, but that’s a recipe I’ll share later. I can’t take all the credit for coming up with this masterpiece though. I was inspired by two things.
- Over a decade ago I ate a dessert at a local Italian restaurant where they had a “Pizzookie” which was a giant chocolate chip cookie served in a small cast iron pan with ice cream on top. I have longed for that for years, but I wouldn’t get it because it’s so unhealthy, obviously. Instead, I dreamt about it. For over a decade.
- Then, a few months ago, I was reading a fun blog, Cave Girl Eats. I saw that she made a giant paleo chocolate chip cookie in a pie dish. I thought to myself… THAT’S IT! I can recreate the Pizzookie! Now, mine isn’t strictly paleo like hers because grass fed butter belongs in this bad boy. Be sure to check out Cave Girl Eats’ blog. I call her “funny girl” because I’m frequently giggling when I read her work.
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Sunday, February 16th, 2014
All Clad – awesome pressure cooker
I originally found myself in the market for a pressure years ago when I was eating a plant based vegan diet (here’s why we stopped our vegan ways). We consumed a lot of beans in those days and I wanted a faster way to prepare them instead of watching them cook in a big pot on my stove all the time.
Fast forward to today… my pressure cooker was sitting on my counter not being used because we don’t fancy beans much these days. I was eager to make a meal quickly with a cut of meat that would usually take all day in the slow cooker. Hello, Pressure Cooker. This thing rocks for its speed and simplicity.
That’s my pressure cooker pictured above: All Clad (I bought it at Sur la Table). This gem was worth every penny because of its high quality. It’s stainless steel and I wanted something that wasn’t non-stick crap or aluminum. I also like this one because I don’t have to stand around the stove watching it (it plugs into the wall), so I feel safe using it. It’s basically a “set it and forget it” piece of kitchen equipment.
Pressure Cooker Beef Chuck Roast
You can get very creative here and add other flavors like a halved onion, a few cloves of crushed garlic, etc, especially if you’re using water as the liquid. I usually keep it extra simple though with just flavorful homemade broth and generously salted grass fed meat.
Put all of the ingredients in the pressure cooker. Cook at HIGH pressure for about 45 minutes. Voila! You’re done.
Friday, February 14th, 2014
Here’s what’s on tap at our house…
Cinnamon Apple Chicken with Buttered Purple Cabbage
Saturday, February 8th, 2014
Alderspring Ranch organic grass fed ribeye steak cooked sous vide – perfectly medium rare.
Dear Sous Vide Supreme,
I love you dearly. Thank you for coming into my life and making it so much easier. I call you my BFF in the kitchen because cooking steaks (and much more, like bone broth) is a piece of cake with you. I love my sous vide supreme so much that I even took it on our road trip from Arizona to Michigan.
Your raving fan,
If it isn’t obvious, I love my sous vide supreme kitchen appliance. Thank you to my husband, Greg, for showing me it was an option after I turned too many expensive grass fed steaks into chewing-gum-shoe-leather. Not anymore now that I effortlessly prepare steaks with my sous vide, yielding beautiful steaks with even color and temperature throughout – every time. The best part is that it’s so easy. I don’t need any skills to cook the meat.
The sous vide is also called a water oven, which is similar to a slow cooker but the temperature is tightly controlled and the food is cooked in a vacuum sealed bag. It basically means that you can cook a steak (or any cut of meat, including beef tongue, chicken, turkey, fish and more), perfectly, every time. The meat is cooked through to the exact temperature you want and it will never overcook. I know, magic, right?
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