Fuel : Lunchtime salad

Coach T says that if i'm still hungry, it's because i need more fat in my diet.

I love chicken skin and bacon as much as the next guy, but I've got eight children and there just plain isn't enough skin to go around :)...

Other great ways to increase your fat intake is: olive oil dressings, butter slathered on roasted meat, nuts (salted or not) and nut butters, coconut oil.

But one of my favourite fat sources is avocado.  It's full of minerals, has a delicious, smooth taste, can be added to eggs, sandwiches or salads, and fills you up!

Plus, I find that as mom i can either feed me or feed the troops, and eight little mouths certainly outvote my paleo tummy...  So i end up making carby foods for their breakfast, and grabbing quick whatever i can find to fill my tummy as they get going.  This morning (and lunch) it was a peach and some leftover ham!

This salad is super easy to make with leftover salad, taco fixings, or to just make up for a one person salad bowl.  A plain oil and vinegar dressing is great, but add in some mashed avocado, and a little dab of dijon mustard, and it's a whole 'nother world.

One more delicious trick is grinding up sesame seeds into a paste in the blender, and using the pea sized chunks as "croutons"...

Fast and easy!

Fuel : Garden Season - Beets!

The day after i processed all the kale (kale chips, but i also blanched and froze two bags full and made kale and beef for dinner, which was yummy, kind of like a healthier hamburger helper), i decided to tackle the beets.

I already had borscht and i thought instead of making more, why not just process them so that i can do whatever i want with them  later on?

I love roasted beets with my roasted pork or beef, and they are delicious just as a side dish.

My friend Zoe used to make beetroot pickles and i remembered she told me all i needed to do was to peel and slice beets and put them in vinegar.

So, first i cut off the beet greens, chopped them up to eatable size, blanched and froze those.

Then, i washed off the beetroots, and let them cook in the boiling water for 25 minutes, till they were nice and cooked.

The children loved the "bloody" looking water in the sink afterwards!

I drained them, and sliced them up.

The little ones i peeled (just by rubbing with my fingers, the peels slid off easily), sliced, and put into two little pint jars with cider vinegar for easy beet pickles.

The bigger ones i cut off the tops and sliced in coins for roasting or soups later on, and filled four bags full.

Then i was hungry, so i opened one of the bags, slathered the beets in sour cream and fresh dill (also thanks to Shawnelle!) and had lunch...

MMMMMmmmmm....

Fuel : Garden Season - Kale chips!

My friend, Shawnelle, brought over a few children to play with mine, and a whole lot of produce.

I felt rich!  Fresh goat's milk, goat cheese, herbs, and a huge bag  of kale and another of beets.

I had just made and canned 11 quarts of borscht (mmm....), so i was thinking of things to do with beets, and what on earth to do with all that kale?

But, we have found a winner recipe!

And best of all, paleo friendly :)

For months/years people have told me about kale chips.  Finally, a chance to try it out.  I decided to try two methods and have a taste test with the littles.

First, to prepare the kale - wash the huge leaves free of caterpillars and their eggs.  Then, using a sharp knife, cut out the tough inner vein.  Then, tear them into roughly potato chip size pieces.

After they were all torn up and clean, i put a few handfuls in a big ziploc bag, poured in some olive oil, and gave them a nice massage through the bag, getting oil all over them.

Then, i took them out of the bag one by one and spread them on a cookie sheet (being careful to spread them out flat) or a dehydrator tray.  Sprinkled with coarse salt, and some batches with table salt (table salt was much less salty).

Then, i put the cookie sheets in the oven at 300 degrees, and the dehydrator sheets into the dehydrator at top temperature.

The oven baked kale chips were ready after about 20 minutes or so - they got a little golden and were completely dry and crumbled to tasty dust as we crunched on them.

 In paleo eating, i often crave something crispy and this fit the bill.  I also have a history of kidney stones, and these are full of oxalic acid, so when i eat them, i have to be careful to drink a lot of water!

The dehydrated chips came out the next morning, and they were surprisingly still beautifully green.  Crispy, yes, but some of them were still chewy.  Probably if we had left them in the dehydrator a little longer, they would get just as crispy.  They did have far more "kale" taste than the other chips, which i thought was a plus.

But the children all voted for the oven baked.  I think we will end up making both, as the dehydrated kale chips are likely more nutritious.