Pork Fried "Rice"

This is a great way to use up left-over pork. It's also a great way to get your family to eat LOTS and LOTS of veggies. 

Ingredients:

8-12 oz. pork, diced

1 can sliced water chestnuts

1 head bok choy, roughly chopped

2 carrots, quartered length-wise and sliced 

1/2 zucchini, chopped

1/2 c. green onions or regular onion

olive oil

2 eggs

coconut aminos

fish sauce

garlic (fresh or powder)

ginger (fresh or powder)

salt

pepper

"riced" cauliflower

sesame oil

Chop up your veggies and your pork. 

Cook your pork (or warm up leftover pork--which is what I did).  Cook in some olive oil, fish sauce, and coconut aminos.  I just drizzled some of each over the top of the pork in the pan. Remove from pan and set aside. 

Saute your veggies in 2 batches.  In the first one, cook the carrots, zucchini and onions together.  The second batch will include the bok choy and water chestnuts.  The first batch will take a little bit longer to cook until tender.  (Thinking back on it, I would probably cook the zucchini with the bok choy rather than the carrots.)  Set the veggies aside.

In a bowl, whisk eggs, a dash of coconut aminos, some salt, pepper, garlic and ginger all together.  Scramble in the same pan used to cook everything else.  Set aside and make sure it's cut up pretty small. 

Add your "riced" cauliflower to the pan.  Pour a little more coconut aminos on here, and some of the other spices if you think it's required.  Mix all the veggies and meat in.  Cook for a couple minutes until the cauliflower is tender and everything is heated back through.  Drizzle with sesame oil. 

Enjoy!  What veggies and meat do you like to throw in your fried rice?

Apple Cinnamon Bread

And the Christmas decor goes up!  Christmas is huge in our family.  We love celebrating what it means.  On my husbands side, even the decorating is huge!  Every year, the Friday after Thanksgiving, is a huge decorating party.  My sweet mother-in-law loves this so much--and so do I!  We get together starting first thing in the morning.  All the ornaments are laid out.  Christmas tree goes up.  Everyday dishes are put away and the Christmas Spode dishes come out.  Soaps are swapped out.  Candles are changed.  Stockings are hung.  The Christmas Village is built.  Christmas music is played for all to hear.  Wassail is a brewing to sip on all day long.  Hot Coco is ready to make in the Keurig. Holiday munchies, such as Cranberry Salsa with crackers, cheese and crackers, and sweet breads sit out on the counter to much at throughout the day.  Some years we are lucky and have cold enough weather to bundle up in sweaters and warm fuzzy socks sipping warm drinks all day long with the fire place blazing.  And... then there is this year with a high of 83*.   But that's beside the point.

So while there will be things that I can enjoy food wise, there may be things that I cannot enjoy as well.   But, this year, along with all the other typical goodies, there will also be my Apple Cinnamon Bread.  My GRAIN FREE Apple Cinnamon Bread.  Oh so yummy.  I maybe enjoy it a little bit too much.  You want the recipe?  Ok.  (It's a good one.)

Grain Free Apple Cinnamon Bread

Dry

1/2 c. sifted coconut flour
1/4 c. pecan/walnut meal
1/4 c. FINELY chopped pecans or walnuts
1/2 t. baking soda
1/2 t. salt
1 T. cinnamon

Wet

3/4 c. apple pulp
PLUS 
1/2 c. fresh apple juice
{OR}
1 c. apple sauce

2 eggs
1/4 c. honey
1 1/2 t. vanilla
1/2 t. cider vinegar

Preheat your oven two 350*.  Grease two mini loaf pans or one large loaf pan with some coconut oil.  Combine all the dry ingredients in a large bowl.  In a smaller bowl combine your wet ingredients.  Make sure your oven is preheated at this point!!! Combine wet and dry ingredients together thoroughly, pour them into your pans, and place in the oven.  Do this process as quickly as you can!  This is important because the reaction between the vinegar and baking soda is the primary rising agent.  Bake for 35 minutes for the two small loaves or 45-50 minutes for the large loaf.   Pull out of the oven and enjoy a wonderful holiday bread!

Let it cool in the pan for a couple of minutes.  Cut around the edge of each loaf with a knife, and flip them out of the pans onto a cooling rack.  Let the cool completely and then wrap them in plastic wrap and store in the refrigerator.   To enjoy a slice later, cut off a piece and place in the microwave for 10-20 seconds to warm.

Cranberry Orange Nut Bread (Grain Free!)

Oh how I love fall.  And YES! Fall goes through Thanksgiving!  I am one of those people who could completely skip over Halloween, simply celebrating the season of Fall, and then jump right into Thanksgiving celebrations.  Thanksgiving is a holiday, right?  Sometimes I think stores (and people) forget that.  I know that you should be thankful year round, but there isn't anything wrong with having a time set aside to really focus on that.  I also love how Thanksgiving sets your heart and mind up so well for the Advent Season.  Heading into the Christmas season with a THANKFUL heart is totally good and appropriate.  After all, what greater thing should we be thankful for than what the true meaning of Christmas is?  Jesus Christ entered into His earthly form so that 33 years later He could DIE for our SINS once and for all.  I think that's pretty amazing and we SHOULD be thankful beyond anything else for that gift.

I love the cultural stuff about Fall too.  Especially the food.  Oh the food is yummy!  Let me say that the past 30 days were incredibly difficult to not have a ton of my favorite baked goods.  I did it... mostly.  But I did figure out a way to make one of my favorite holiday breads that is Paleo.  Oh Cranberry Orange Nut Bread... you are so tasty.  So, without rambling on any longer, let's get to the point.

Grain Free Cranberry Orange Nut Bread

Dry

1/2 c. sifted coconut flour

1/4 c. finely shredded coconut flakes

1/4 c. almond meal

1/4 c. finely chopped walnuts or pecans

1/2 t. baking soda

1/2 t. salt

1 1/2 c. washed and dried fresh cranberries, halved

1/2-3/4 c. walnuts, coarsely chopped

Wet

3 eggs

2/3 c. orange juice

1/4 c. honey

1 1/2 t. vanilla

1/2 t. cider vinegar

Preheat your oven two 350*.  Grease two mini loaf pans or one large loaf pan with some coconut oil.  Combine all the dry ingredients in a large bowl.  In a smaller bowl combine your wet ingredients.  Make sure your oven is preheated at this point!!! Combine wet and dry ingredients together thoroughly, pour them into your pans, and place in the oven.  Do this process as quickly as you can!  This is important because the reaction between the vinegar and baking soda is the primary rising agent.  Bake for 35 minutes for the two small loaves or 45-50 minutes for the large loaf.   Pull out of the oven and enjoy a wonderful holiday bread!

Let it cool in the pan for a couple of minutes.  Cut around the edge of each loaf with a knife, and flip them out of the pans onto a cooling rack.  Let the cool completely and then wrap them in plastic wrap and store in the refrigerator.   To enjoy a slice later, cut off a piece and place in the microwave for 10-20 seconds to warm.

What are some other favorite holiday "treats"?

Pumpkin Bake

I love Pumpkin Pie for Thanksgiving, and LUCKILY my whole30 will be over in time for me to get some sweetened, creamy pumpkin pie.  I'm so excited to try this Pumpkin Cheesecake Pie!  Not only is my whole30 over, but Thanksgiving is my dairy reintroduction day!

However, as soon as Fall hit, I was sure in the mood for some pumpkin something.  This was a delicious snack and breakfast.  Oh my!  It hit the spot.  So, if you are trying to figure out something to make in place of a pumpkin pie, this is just the thing for you!  Oh, and P.S. My 1-year-old little girl just gobbled this up!

1-15 oz can pumpkin puree

1 c. coconut milk

2 eggs

2 T. pumpkin pie spice

2 t. cinnamon
2 T. honey (optional-omit for Whole30)

Preheat oven to 350*.  Blend all of the ingredients together until fulling incorporated.  Pour into 6- 1/2 cup ramekins.  Bake for 30 minutes or until set and an inserted knife comes out clean. 

DAY 30! November 20, 2012

I enjoyed today.  Went to MOPS today at a local church.  Met a bunch of wonderful moms.  Spent the afternoon in a quiet house with my little girl sleeping away. Went over and spent the evening with my in-laws.  And that is a real treat.  Not even joking.  We get along great.  Love them!

Menu

Breakfast: 
slice of Apple Cinnamon Bread (recipe to come on Friday!!)
eggs

Rooibos Tea

Snack:
None

Lunch: 

Squasage Casserole
Pepitas

Snack: 

Apple Cinnamon Bread (I really need to be careful)

Dinner:  

Rack of Lamb (AKA Lamb Lollipops)
Potato with Ghee, salt and pepper
Broccoli
Salad with Oil/Vinegar Dressing

Snack: 

[Note: unless otherwise specified, I drink water at every meal and throughout the day.  I don't drink much else.]

How I Felt

Still going strong!  YAY!

Sausage Stuffed Squash/ "Squasage" Casserole

The ingredients for these 2 recipes are identical.  It's really just a matter of preference in how you'd like to serve them.  Is it going to be a main dish, or a side?  Just for 4, or a group?  These are both "hurry it up" type meal.  You can revise it to just the ol' cook in the oven method if you'd like to, but I rarely allow myself enough time for that unless I'm really on top of the ball.

2 acorn or 2 butternut squash
1 lb Italian Sausage (store-bought or homemade)
1 carrot, chopped finely
1 stalk celery, chopped finely
1/2 red onion, chopped finely
2 T. Italian seasoning
Salt
Pepper
1 egg
1/4 c. fresh parsley, chopped finely
Olive Oil

Sausage Stuffed Squash 

Cut, seed, and peal the butternut or acorn squash.
(Save the seeds for pepitas!) I used a butternut squash and sliced the top solid part and set those aside. Place the two squash "bowls" into a microwavable glass dish (such as pyrex) with a 1/2" of water.  Microwave for about 5 minutes, or until tender, but not too tender.

In a frying pan, mix the sausage, carrot, celery, onion, Italian seasoning, salt, and pepper.  Cook until sausage is done. Add 1 egg and scramble the mix (it should not be very egg-y).  Add the parsley and drizzle with a little more olive oil.  Scoop into squash bowls and broil in the oven for about 5 minutes, or until nice and hot and the meat is slightly browned.

With the slices of squash, you should microwave those on a microwavable, oven-safe plate or tray (I used my small stone). Make sure they are covered  Drizzle with olive oil, salt and pepper, and broil along with the sausage bowl.

Serves 4 as a main dish this way.

"Squasage Casserole"

Prepare your butternut or acorn squash, by cutting in half, seeding, and peeling.  Cube the squash, place in a dish, and microwave, covered, for about 5 minutes, or until slightly tender.  (This can be shorter or longer depending on how much time you have.

Prepare the sausage the same way as above.  Mix with the squash cubes, place in a casserole dish, and bake until heated through, squash is completely tender, and ready to serve.

This way is great as a side!

Enjoy your Squasage! 


What other sweet or savory squash sides do you enjoy for the holidays?

Day 29, November 19, 2012

Is it really already Day 29?  Time flies when you cook creatively. :)

Menu

Breakfast: 
Grain-Free Pumpkin Pancakes with Maple Pecan Glaze
Eggs

Snack:
None

Lunch: 

"Squasage Casserole" 

Snack: 

Rooibos Tea

Dinner:  

Pad Thai  (The only change I made was using "Zucchini" Pasta instead of Spaghetti Squash)

Snack: 

[Note: unless otherwise specified, I drink water at every meal and throughout the day.  I don't drink much else.]

How I Felt

As I was talking to my sister today, she asked me if I felt like I was 70% better, 80% better...  I answered that I feel like a week or two ago, I would have answered that I feel 75% better.  In the last few days though, I feel like I've seen a 90%-95% improvement from before I started eating this way.  I am SO encouraged.  I love that I enjoy almost every moment of every day now.  Sure, I have moments of annoyances, but so do "normal" people.  I'm not dreading my little girl's babbling anymore, feeling like it's making my headache worse.  I enjoy having my hubby help/comment in the kitchen while I'm cooking instead of feeling like he's getting in the way.  I love how I feel!  I can't believe how much food really can help you feel so much better!