Fuel : Paleo Stew

If you're like me (and you probably are if you are eating paleo), you love meat.  And maybe you're feeding a family, and trying to adapt a houseful of standard diet eaters to healthier ways.

Well, this stew wasn't a stretch for my crew.  Nobody complained (or noticed?) that there were no dumplings  - even though  i was a little sad about that - and although i made a huge amount of stew, there weren't enough leftovers for more than two or three people.

Now the leftovers are in the freezer, and i'll write down the very easy recipe in case someone else needs it (or i want to find it again!)

Easy Paleo Moose Stew

4-5 lbs moose
1/2 c. olive oil
8 potatoes
6 carrots
3 stalks of celery
garlic (fresh or granulated)
one onion
thyme
rosemary
oregano
freshly ground black pepper
salt
seasoning salt if desired
red wine
bay leaf

You can also make this with beef!  Or presumably elk, bison, deer, whatever you have :)

In a big pot, pour about a 1/2 c. olive oil.
Heat.

While it is warming up, chop up 3-4 lbs of moose meat into biggish size pieces.  If you chop too small, the little pieces of meat get hard, but larger sized chunks stay tender.

Also, chop up a big onion.

Cook up the onion in the olive oil. Add the beef.  Season with pepper, garlic, seasoning salt (if you want!  I used Costco's applewood seasoning salt), thyme, oregano, rosemary.  (Or whatever spices you like)

While it cooks, stir occasionally so it doesn't stick to the bottom of the pot, but let it get nice and brown.

Peel and chop up 8 nice sized potatoes, and six biggish carrots, and  dice three celery stalks.

Dump all veggies in at the same time and let them cook up a little with the meat.

Pour in about 8 cups of water - enough to cover all the meat and veggies, but only just.  Add a couple bay leaves.

Bring to a nice boil, and let it cook on high for an hour or so, with the lid on to keep the moisture level from evaporating.  If you're not pressed for time, turn heat down and let it cook longer....

Pour in a nice glug of red wine (brandy is nice, too).

Mix up good, and use a ladle to take out two cups of stew.  Vitamix that stew till it's a nice and thick slurry.  (Sorry to use that word in a recipe!)

Pour back in the "gravy", and stir up.  Let cook with the lid off if it's too runny.  It will thicken as the liquid evaporates.

Putting in the celery with the potatoes and carrots will make them go mushy and taste of meat.  I like that.  I love it when leeks or celery really take on the taste of the meat they are paired with.

Put stew on the table, pass around the bowls, thank God and dig in!

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.

Fuel : Coach T's Coconut Curry

Once summer is over, I'll be doing most of the cooking again.  Coach is a principal,  and has the summer off, and loves cooking, which equals easy street for me, kitchen wise.

And I am so grateful he likes cooking so much *and* loves nutrition and fitness.  I sure wouldn't be making as much of an effort to lose those baby pounds if i didn't have him on my side and in the kitchen :)

Here is our dinner tonight - sweet potatoes on the side, and Coach's famous coconut curry.

Coach T's Coconut  Curry

8-10 chicken breasts

1 can coconut milk

lots of curry powder

garlic and onion

cinnamon

salt, pepper

chop up chicken breasts, fry in olive oil with spices.  Once browned, add coconut milk.  Season to taste, and let simmer till cooked through.

Fuel : Proteiny, savoury eggs in a muffin tin!

Like most things in life, the inevitable craving for carbs can fixed with the judicious application of bacon!

Coach T loves these little "muffins", which are super easy to bake and are super tasty!

We tweaked this recipe from allrecipes.com, so it's always a little different...

Bacon and Eggs in a Muffin Tin

Preheat oven to 350.
Bake bacon on a cookie sheet (this reduces the mess!) till well done but not completely crispy. 

But a little knuckle of butter inside each muffin cup.
Curl a bacon slice around the inside of the muffin cup, and break some up to make a "bottom", too.

Sprinkle a little cheddar in each muffin cup, then break an egg into each one.  Top with jalapeno bits and a little more cheddar, and any leftover bacon crumbs.

(Coach T likes to switch up what cheeses he uses, or add in onion instead of jalapeno, or red peppers, too)

Bake in preheated oven for ten to fifteen minutes.

Delicious!!!  I have frozen these so he can grab them for a quick breakfast (when he isn't doing the intermittent fasting, which i guess will be another post one of these days...) :)  But in general, they go way too quick to save.

Fuel : Simple, Clean Suppers

I feel a little guilty blogging about meals i didn't make (except for the chicken!).  Coach T loves cooking and is a lot less utilitarian than I am.  Still, he makes meat, a veggie, and that is it.  No breads on the side, no carbs, but still... tasty!

One simple thing we do with a lot of our veggies is roasting a la Jamie Oliver.  (Click the link for the recipe!) In one of his shows, he had a huge pan of cut up veggies and poured on a "big glug" of olive oil, tossed it all up with his hands, shook generous coarse salt and pepper on it, and threw it in the roaster with his meat.  It looked beautiful, and when we tried it out, it *tasted* wonderful, too!

So, we tend to roast veggies a lot.  Some, like the sweet potatos in the top photo surprise us with how delicious they are later on, cold.  We left the skins on, and they were delicious cold as boats in our bedtime snack.

The pork ( top photo) is just marinated and cooked in a chimichurri sauce, and the chicken (second photo) was "fancy" - Coach T asked me to mix seasoning salt with butter and lift the skin all over the chicken and stuff in the seasoned butter.  Usually i just use a lot of seasoning salt and make sure to baste but the added butter did make the meat extra tasty!  They end up tasting just like the rotisserie chickens you buy at the supermarket!

The tomato and mozzarella salad is his summer favourite, and I love it too!

Here is the recipe:

Coach T's Summer Tomato and Mozzarella Salad

6-8 ripe tomatoes, cut into 1" cubes
2-3 cups mozzarella, cut into 1" cubes
2 tsp basil
1/2 c. olive oil
1/2 c. balsamic vinegar
salt and pepper to taste


optional add ins: pine nuts, and feta :)

Fuel : Paleo Pizza

I smelled dinner cooking and it smelled like.... Pizza Hut!

What on earth?  So delicious... so forbidden...

But when T called us upstairs to eat, there was something decidedly unpizzalike on the table.

The bacon definitely made up for the lack of crust - it was crunchy, and salty and delicious.  The chicken was seasoned using a bottled cilantro/lime marinade (we also love Tyler Florence's Ultimate chimichurri sauce if you prefer making from scratch).

And over all, melted cheese.  Everyone ate it and loved it :)

Coach T's Paleo Pizza

Cut up ten chicken breasts into bite sized pieces.  Throw them into a casserole dish (9X13 pyrex baking dish, ungreased).  Slather them in chimichurri sauce, or italian salad dressing, or whatever marinade you like.

Bake until almost cooked through.  Cut up half a pack of bacon.  Shake over top the chicken.  Cook again till bacon is crispy.  Drain liquid.  Cover in shredded feta and grated cheddar.  Bake until cheese is bubbly and golden.

Even the littles ones loved it!

Fuel: Breakfasts and Lunches

Breakfast is probably the easiest time to be paleo/primal.  Really, all it means is that you get to have delicious first thing in the morning.

I love toast and muffins as much as anyone, but it's not really a great way to start the day.  I know i feel logy and then ravenous an hour later when i eat bread for breakfast, but paleo breakfasts fill you up and give you energy for the morning.

I've been cruising paleo blogs  this  morning, looking for ideas, and there are some super creative people out there!  For instance,

Nomnompaleo's  sweet potato hash (she has an ipad app,  too!)

MultiplyDelicious' Paleo Pumpkin Streusel Muffins

Mark Sisson's Mini Crustless Quiche

These delicious bacon wrapped muffin tin eggs from Allrecipes.com (Coach T loves these with a little extra chili chopped up and mixed in)

or

these labour intensive but yummy sounding 

breakfast salmon burgers from The Paleo Network

We are a little more boring - but doable!  Coach T does intermittent fasting, so he never eats breakfast, and frequently not lunch either, so i'm kind of on my own with the children for those meals.

I usually have eggs for breakfast - fried.  I don't require a lot of variety :) first thing in the morning - and eggs are easy and quick to do, and easily dressed up with cheese, avocado slices or guacamole, sides of salsa and/or sour cream, and if i have any leftover meat, pretty much anything can get fried up and then eggs poured over it.

I especially love when we have leftover pork roast - carnitas (crispy fried bits of pork) are so delicious on the side, or scrambled up with eggs!

The other awesome thing is bacon - it feels a little decadent, but bacon doesn't take too long to fry up in the pan - i add it in a few minutes before i start my eggs and end up with one dirty pan.  Of course, if i'm making paleo for all the children, too - i bake the bacon on a cookie sheet in the oven under the broiler.  It's finished super quick and i can do a pound at a time.

Coach T's lunch - leftover taco moose, with spices, mixed into scrambled eggs, with salsa on the side.

Lunches are easy, too - i make big amounts of dinner, and usually use the leftover protein for lunch,  something like the above!  This is all about quick and easy.  We are taking time over the summer to assemble more paleo recipes for variety over the winter months (and even through the summer!  I love these roast beef tacos by nomnompaleo!), but often with eight children, just getting something on the table and into our bellies is an accomplishment.  So we're going for fuel,  which occasionally is beautiful, rather than food porn every day :).

Unfaithful woman, faithful man

So, T has been sweet to me, even taking me out to Marble Slab for ice cream (and he didn't have even a lick...)... But he's still on the paleo wagon, and i'm feeling like i'm almost ready for another try. He thinks there is a point at which your body gives up and just starts using what you're giving it, and if i try again, maybe i will break past that point.

I do know that while i was eating paleo, i didn't lose any weight on the scale, BUT i did feel good inside, and i think i lost fat (because none of my dresses fit anymore, and some of my pants are too big, too. Plus my tummy is flatter...)

ANYWAY... this blog isn't quite dead.

One of my friends asked "What did you eat, anyway?"

Well, i think maybe we were a little unprepared, because while we can eat all meat, veggies, fruits and nuts and seeds, (well, almost all) - we didn't plan very well in terms of combining those things. So i'd cook a turkey and we'd have turkey meat, with a side of veggies.

I've been reading at Son of Grok and realizing that there are a lot more creative ways to eat your food than a few ounce of this, and a few ounces of that. One weird meal that appealed to me from his website was ground beef (spiced, with veggies), mixed with guacamole.

I think the hardest part of paleo for me was feeling like i was missing out. We'd make roast beef dinner, but i couldn't have mashed potatoes or yorkshire pudding (and i love yorkshires!). We'd have meat, au jus, and vegetables and/or salad. And i felt like i was missing something.

I think i need to find some new "favourite" meals that aren't an "old favourite minus"...

So, more research coming up, and hopefully some pictures and recipes... T is still doing a lot of cooking. Tonight we had jerk pork - the children and I had white buns from the bakery :) - but T just had meat. I'm not that hardcore. But i do have avocados, and they go a long way toward staving off the "i'm missing out" feeling...

OH, and T is looking great - he didn't have much fat to lose, but his midsection is looking very nice :) and he's still feeling great eating this way...