YUM! This is my favorite snack now a days. It’s really filling without being an energy drainer. It’s also pretty quick to make. Here is where I found the original recipe. Check out her helpful pictures! I will have to add some later. I wanted to eat it, not take pics of it…
1 bunch of kale (think medium-sized bowl full), thinly chopped (take out big stems)
3 slices of nitrate-free bacon cut into 1/4 inch pieces
lemon juice to taste
ground black pepper
- Cook the bacon in a non-stick pan until crisp.
- Add in kale (medium heat). Stir for a few minutes until slightly wilted.
- Squeeze lemon juice over the top, serve in bowl or on a plate.
I bought a bag of kale from Trader Joe’s. It lasted forever and was pretty cheap. I think this would also work well as a side dish.
Here is where the recipe came from. You have to scroll down a ways to see it. I’m reprinting it here to make things easier!
**Important note: The first time my family made this, we used Trader Joe’s Almond Meal. It’s a great price, but if you look at the stuff you can see the skins mixed in with the almond meat (unblanched) and it’s pretty coarsely ground. The bread came out really heavy and it dried out by the next day. The next time we made it, I bought almond meal/flour at Whole Foods in the bulk section. Way more expensive, but it was also very finely ground with no obvious skins included. The bread came out light, soft, and stayed moist for several days. The taste was also better and more balanced! This is a great article on how to buy almond flour.
2 cups almond flour (see note above)
2 tbsp ground cinnamon
1 tsp baking soda
1/4 tsp sea salt
1/4 cup honey
1/4 cup coconut oil, melted
2 tsp vanilla
1/2 cup raisins
1/4 cup walnuts
- preheat oven to 350
- cut a piece of parchment paper to fit your bread pan, with enough sticking out on either side to make “handles” to pull it out
- combine almond flour, cinnamon, baking soda, and salt in a medium sized bowl
- combine eggs, honey, coconut oil, and vanilla with a hand mixer (or in a stand mixer) until all ingredients are well incorporated
- slowly add dry ingredients to the wet, and continue mixing
- once everything is well mixed, add raisins and walnuts
- pour batter into bread pan
- bake for about 40-45 minutes. test with a toothpick in at least two places to make sure it’s clean
Here is the original recipe. We basically followed it, except we had to cut the spaghetti squash into 8 pieces in order to fit it into the crock pot (ours is only 4 quarts). However everything fit that way- including the whole pound of italian sausage. The only sausage I could find had sugar and was highly processed. I have yet to find any pre-made sausage without these problems. We also left out the hot pepper relish. I’m not sure how much of a difference it would have made.
– It was really easy to put together; the squash did really just fall apart into noodles! I felt like we were doing a science experiment. 🙂
– It was a whole meal- unlike other recipes, you didn’t have to come up with sides to make it satisfying.
– If you have Fibromyalgia or any other pain condition, the spaghetti squash will seem pretty hard to cut. You need a good knife and some serious leverage. When it’s ripe, it’s pretty tough.
– It’s incredibly Italian. My family doesn’t really like Italian, and they’re not a big fan of the spaghetti squash taste. The spicy sausage helped cut down the richness, but it wasn’t enough. The leftovers didn’t get eaten.
I found the recipe here. I used ground turkey instead of chicken. They are pretty sweet– you can really taste the apple. The turkey is great, but you can’t eat very many sausages at once, even though they are very small. I think using chicken would keep it from tasting so rich. I froze the leftovers. They heat up great in the microwave- two sausages take about 30 seconds. They go great with fruit for a satisfying breakfast.
Here are the proportions we used:
1 lb. ground turkey
3 dashes ground cinnamon
3/8 tspn pepper
3/4 tspn salt
2 and 1/4 tspn rubbed sage
2 apples grated peeled tart apple
olive oil (for skillet cooking)
2 TBSP chopped onion
In a nonstick skillet, saute onion in 3/4 teaspoon oil until crisp-tender. Add apple (grated in food chopper); cook until tender, about 5 minutes. Let stand until cool enough to handle. Stir in seasonings. Crumble meat over apple mixture and mix well. Shape into 1/2 inch thick patties.
In a skillet, cook patties in olive oil (2 tspns per batch) over medium heat or until juices run clear.
This is probably my favorite paleo thing I’ve made so far!
Here is where I got the recipe. I’m not going to re-type it, because if you scroll down to the bottom, this blogger gives you a really nice print recipe card. And (for once) I didn’t change the recipe!
A few things I learned:
- As you can see in pics below, my chicken stayed green on the outside. I don’t know why, but I kind of enjoyed the unique color. 🙂
- The marinade doesn’t take up the space of a whole blender. Using a mini food chopper would be fine, and require less washing.
- Next time, I will cut the chicken into strips while it’s still frozen. Much less work!
- I had no idea what 4/10 burner heat was, so I got the pan hot, then went to medium high heat. That worked well.
- I want to cook 4 pounds instead of 2 pounds next time. The meat freezes well, and has a ton of uses! I tore my meat up and put it in a salad with some lemon juice squeezed over it. That was great. Another family member wrapped a piece in butter lettuce and ate it as a wrap. I also grabbed a piece and ate it for breakfast, alongside some fruit and nuts.
- If you try it, please comment below on some more ways that you made this meat into a meal. I would love to hear what you’ve tried!
Chicken in bag of marinade
My family is used to having some kind of dessert or after-dinner snack. While eventually I want us to think differently about snacking, it doesn’t hurt to occasionally make a paleo baked good or two.
Here is where we got the original recipe for this.
As always, I didn’t have all the ingredients in the pantry. Thank goodness my grandmother had sent me a jar of peaches she had canned from her garden! There just weren’t enough apples in our house to make this work otherwise!
3 small red delicious apples, peeled and diced
1 jar canned peaches
2 cups almond flour
1/2 cup coconut oil
1/4 cup raw honey
1 3/4 tsp. vanilla extract
1 tsp. ground cinnamon
Preheat oven to 35o degrees and lightly grease a pie pan with cooking spray.
Whisk together the honey and vanilla extract in a bowl with the cinnamon and nutmeg. Add the flour and use fork to combine.
Cut in the coconut oil and stir with a fork until it forms a crumbled mixture. Spread the apples in the bottom of the pie pan and top with the crumbled mixture.
Cover with foil then bake for about 35 minutes until the apples are tender. Remove the foil and bake for another 25 minutes. Let cool for 10 minutes before serving.
It was pretty delicious! A little more honey, or some Granny Smith apples (instead of Red Delicious) would have been a great finishing touch.
We got the outline for this recipe here. (You have to scroll about half way down the page to find it.)
However, our kitchen and our taste buds changed the recipe some. Here is what we did instead:
3 small organic sweet potatoes, diced small
2 red delicious apples, diced small
1/2 yellow onion, diced small
2 tbsp. bacon grease
1 package bacon without nitrates
1. In a large nonstick pan, cook the bacon and remove it. Remove all but 2 tbsp of the grease.
2. Sautee potatoes and onions until potatoes just begin to soften. (I was surprised that the onions and the potatoes finished at about the same time.) Cut up bacon into bite size pieces after it has cooled.
3. Add the apples, after they have softened add back the bacon pieces. Serve.
I think it would have tasted a lot better if we had followed the recipe. The green apples would have had a better flavor. The sausage may not have overpowered everything like the bacon did. However, I’m still not used to such rich foods at breakfast. Maybe I can adjust… or maybe I can find something that is more to my liking.