Fried honey bananas

You may have noted I haven't been listing deserts with my new diet. partially because I have been avoiding sugar, and partially because I have just been eating fresh fruit from produce boxes, but check this out!!!

Pan Fried Honey Bananas

This serves 1
1 slightly under ripe banana, sliced
1 tbs honey
Cinnamon
Olive or coconut oil

Lightly drizzle oil in a skillet over medium heat. Arrange banana slices in pan and cook for 1-2 min on each side.

Meanwhile, whisk together honey and 1 tbs water. Remove pan from heat and pour honey water over banana.

Allow to cool and sprinkle with cinnamon.
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Update, I tried these and they were messy and mushy and sickeningly sweet. After going no sugar for a couple weeks then trying these it was just too much! However if you have a huge sweet tooth try them with Mexican Plantains, I here that is the trick over the bananas you normally find in stores.

Stuffed chicken rolls with spinach cream sauce

These are very tasty little meals. The sauce is amazing! Spinach delectable and meat just right. This is enough for two people, or two servings. This is a small meal. I got a four pack of chicken breasts and enough spinach to have this meal twice this week.

Mozzarella stuffed chicken rolls
2 boneless, skinless, thin sliced chicken breasts, I used organic, hormone free and free range.
Herbs for rub, I used fresh garden picked garlic and fresh garden picked lemon thyme, lime thyme and sweet marjoram.
Fresh mozzarella
Salt and pepper, I also added a bit more thyme and some fresh tarragon.

Heat oven to 350 degrees F.

Lay your chicken breasts out and lightly rub them with your minced garlic and fine chopped herbs, lay your mozzarella on your chicken where at least a half inch of chicken is showing on sides and roll it up. Secure with a  toothpick.

Place on a baking sheet, brush with olive oil and dust with salt and pepper, I also sprinkled with fine chopped thyme and tarragon.

Place in oven and roast until fork tender, between 30 and 50 minutes.

Just before finished cooking start your spinach.

Creamed Spinach
1/4 cup raw fresh goat milk, of heavy cream
8 cups baby spinach washed
1/8 tsp nutmeg
1/2 tsp honey
1/8 tsp cayenne pepper
Salt and pepper to taste

Heat a thick bottomed small saute pan over medium till warm, add milk and heat till warm, add spinach and stir till just wilted and bright green.

Remove from heat and stir in seasonings to taste.

Remove toothpicks before serving. Serve spinach on side of your chicken with cream sauce drizzled over both.

Homemade Velveeta

I just made a batch of "velveeta" for a couple of upcoming meals for this coming week.

Homemade Velveeta
1 1/2 lb grated cheddar cheese, divided into 3 parts, 8 oz each.
1 1/2 cups nearly boiling water, divided into 3 parts, 1/2 cup each.
1/2 cup + 1 tbs dry powdered milk, divided into 3 parts, 3 tbs each.
1/2 envelope of plain, unflavored gelatin, 1 1/2 tsp, divided into 3 parts, 1/2 tsp each.

Line a 8x4x2 loaf pan with plastic wrap.

Put 1/2 cup nearly boiling water, 3 tbs dry powdered milk, and 1/2 tsp plain gelatin into blender and blend till dissolved.

Add 8 oz / 1/2 lb of cheddar cheese, blend till well blended.

Pour into lined pan.

Repeat!

Cover with plastic wrap and chill in fridge over night.

This makes 2 lbs.

Meal ideas

5 meals in 35 minutes
http://www.marksdailyapple.com/5-primal-meals-in-just-35-minutes/#axzz2aDaALPFa

10 meals in 15 minutes
http://www.marksdailyapple.com/10-primal-meals-in-15-minutes-or-less/#axzz2aDaALPFa

The primal blueprint
http://www.marksdailyapple.com/primal-paleo-recipes/#axzz2aDaALPFa

Girl gone
http://girlgoneprimal.blogspot.com/p/show-me-recipes.html

Menu for the coming week

Last week I only picked out 4 meals to make for the week, but... I only had $31 for produce, fresh chevre and fresh raw goat milk. And $40 for the rest the produce and meat. Also the one bad thing about produce boxes is you get a prediction for the coming week each Friday but can;t pick up till Monday. So if you are out of stuff you need on Friday you really can;t do much till Monday. The other issue is some times what was predicted to be in the box is switched out due to things not being available. Last weeks was predicted to have corn, so I bought cabbage, but the corn was swapped out for cabbage, meaning I kinda bought cabbage twice, the good bit was having just bought cabbage I left my co-op head for some one else. :) This week the only ingredient predicted for the box I really need is green onions, I plan to do my weeks shopping this weekend so if they aren't in the box I will be scrambling. Over all it was a fairly tight week and this week I am needing to expand our menu to make it through.

Last week was
* Meat Loaf, made from stuff we had on hand, no shopping needed but also no left overs.
* Tomato soup with cottage cheese, this gave me several meals but was finally finished off by Wednesday.
* Meat balls with fried cabbage, this never makes enough, we had one meal from this and then lots of snacking finished off the rest.
* Cabbage soup, while this was very tasty but honestly not hearty enough, my body burns through it so fast it needs to be fallowed up by something more substantial. It is a better starter than a  whole meal. On a tight budget and restricted diet the issue with this is by weeks end the toddler has finished off all the cottage cheese and yogurt so I am left hungry all day despite eating.

The idea for this week is more food less hunger.

So here is the menu and this weeks plan.

* Kohlrabi Casserole
* Mushroom Pizza Bites
* Stuffed Chicken rolls with creamed spinach
* Paleo Ravioli
* Salmon with broccoli or cauliflower in cheese sauce

Though we have lots of fruits on hand the high sugar levels don't keep me stable feeling. So the plan for this week is more yogurt and more than one tub of cottage cheese!

I also plan to use the pizza bites to supplement the soup till it;s finished off. And by then I will have my milk stocked back up as well as the rest of our food via produce box.

So that is my struggle  and where my progression on this food journey stands. I hope my experiences may help you on your journey as well.

Amazing Primal Meatloaf

I love meat loaf, the only issue is my favorite part is the leftovers on a sandwich the next day. This issue can be fixed by cutting the recipe in half and eating it all up fresh. But if you choose to make it full sized, no worries it is still good left over even without the bread.

Amazing Primal Meatloaf

2 lbs ground meat. You can use any combination from lamb to bison, to grass fed beef.
2 farm fresh, free range, organic eggs
1 clove garlic chopped
1 small onion, fine chopped
1 medium to large carrot grated
1 celery stalk, fine chopped
2 tbs butter or coconut oil
Small handful of fresh parsley sprigs chopped
1/2 tsp dry dill or 2 tsp fresh
1/2 tsp dry oregano or 2 tsp fresh
1/4 tsp dry thyme or 1 tsp fresh
1/2 tsp dry sage or 2 tsp fresh
1/2 tsp salt
1/4 tsp pepper

Glaze
1/4 cup organic ketchup
1/8 cup organic yellow mustard
1 1/2 tsp raw, local honey
1 tsp garlic powder
Dash of soy sauce
Dash of hot sauce

Heat oven to 350 F

Saute onion, garlic, carrot and celery in butter or coconut oil over medium heat till onions are soft about 6-8 minutes.

In a large bowl mix all ingredients after onion mix has cooled till safe to touch.

Very lightly butter or oil glass bread baking pan. Put 1/2 the meat in pan, smooth and pat it down with hands. You can add the rest or save the rest for latter. If adding smooth and pat down till an even textured top.

Put foil or rimmed bake sheet down under bread pan to catch drips.

Bake for 10 minutes

While baking mix glaze.

Add glaze and return to oven, baking 40-90 more minutes or until internal temp is 150-155 F.

Remove and let stand 5 minutes

Remove to a cutting board and slice, serve with your favorite veggie side and enjoy.

Great with steamed asparagus served with a  bit of butter garlic powder and salt.

Sorry no photos

Tasty Primal Cabbage Soup

A great all in one meal, I love soups!

Tasty Primal Cabbage Soup

3 tbs olive or coconut oil
6 cloves garlic, minced
8 oz pork thin sliced into bite sized bits
2 tsp rice wine or red wine vinegar
6-8 cups organic beef stock
2 tbs soy sauce
2 tsp ginger, grated
2 cups cabbage, chopped big
4 oz shitake mushrooms, thin sliced
4 baby bok choy, quartered
2 scallions sliced thin
Salt and pepper to taste
3 eggs whipped in a separate cup

Coconut oil

In a large thick bottomed pot, add oil and garlic, saute till soft. Add pork and cook till lightly browned, season with salt and pepper. Add vinegar and stir for 2 minutes. Add cabbage and saute for 3 minutes.

Add soy sauce, beef stock and ginger, simmer on low for 15 minutes. Add mushrooms and cook on medium for 3 minutes.

Add your bok choy and just enough stock to cover if needed, season if needed and simmer 3 minutes. Carefully and slowly drizzle eggs in with a  fork a little at a time stirring a bit between each time. The eggs should cook instantly.

Remove from heat and serve. You may drizzle a bit of coconut oil and hot sauce over if you like.

I hope you enjoy this great soup and I hope it inspires you to try cooking new things. Even my husband ate this and he hates mushrooms! Bonus? After dinner we had leftovers for me to have lunch for a few days, or another couple of dinners for us. Win!

Amazing Primal Meatballs

Primal Meat balls with fried cabbage.

Amazing Primal Meatballs

1 lb Sweet Italian hormone free Sausage
1 farm fresh, free range, organic egg
2 cloves minced organic garlic
2 tbs fine chopped fresh organic parsley
1 cup fresh grated organic romano cheese
Salt and pepper to taste
1 fresh grated medium to large organic carrot

Olive or coconut oil to cook

Combine all ingredients well and make little balls about 1 " big.

Heat oil in an iron skillet over medium heat.

Brown Meat balls rolling them often till crisped and cooked well through and all sides are browned and crispy.

Remove and let drain and cool slightly while making your side dish.

1/4 to 1/2 head of cabbage chopped
(you can add a couple pieces of chard or any other greens you have in house and have equal consistency to cabbage, make sure chopped to equal sizes as your cabbage)

Olive oil, coconut oil or butter to cook

Seasons to taste

Heat oil in a thick bottomed saute pan. Saute cabbage (and other veg) till lightly wilted and brightened green. You want it slightly soft but still slightly crisp. Season with salt, pepper, garlic powder, cumin, and any other spices you like.

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I hope this inspires you to try these tasty little delicacies. Not only are they amazing warm, they are also great cold and straight from the fridge as snacks. One batch is about enough for two dinners for us, and enough for about one days worth of snacks. Mind you I could eat them all in one sitting easily all alone, but self restraint can make them stretch. You may find you want to double this recipe and have snacks for a whole week, great to grab on the go.

Hearty Primal Tomato Soup

Here is one of my favorite tomato soup recipes, it is creamy and hearty and oh so good.

Hearty Primal Tomato Soup

2 tbs butter
1/2 cup chopped onion
1 cup raw, whole, fresh goat milk (or heavy cream)
3 cups organic tomato or vegetable juice
4 tbs tomato paste
Salt and pepper to taste
Fresh or dry oregano to taste
Fresh or dry basil to taste

1 1/4 cup organic cottage cheese or chevre
Grated organic Parmesan or romano

Try to use all organic items, and as many fresh and raw as possible.

Melt butter in a thick bottomed medium pot ad saute onions for about 2 minutes.

Gradually blend in goat milk (or cream), stir in tomato paste till all lumps are gone, gradually stir in tomato (veg) juice and season to taste.

Cook over low heat stirring often for 5 minutes at a gentle simmer.

Serve warm topped with cottage cheese, chevre cheese or sour cream and sprinkled with fresh grated parmesan or romano cheese.

This makes enough for me to have 4-5 moderate bowls full. No one else in the house likes tomato soup so I get the whole pot to myself. I usually have a bowls worth for dinner then enjoy it for lunch for several days through out the week. The cheese makes it a great hearty and filling choice, and I have always been a sucker for tomatoes and cheese together.

A few favorite snacks

I wanted to give a very quick list of a few favorite snacks, and how I never feel like I am starving, or get blood sugar crashes any more.

2 heaping spoon fulls plain organic Greek yogurt
Fresh, raw, local honey drizzled across the top
A splash of organic apple cider vinegar
Salt and pepper to taste
Dill to taste

Stir till well mixed, use as a dip on fresh raw veg, some of my favorites are bell peppers, cucumbers, and carrots.

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Cottage cheese with herbs and spices.

I like three heaping spoons of organic cottage cheese with a variety of spices on it. Anything from just salt and pepper, to cumin, paprika and garlic powder. Or some times turmeric, paprika and curry.

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I like fruit flavored Greek yogurts. A favorite is two heaping spoons of lemon and two heaping spoons of blue berry. But really any will do, even better with fresh berries in it. There usually are no berries left fr mom with a  toddler around though.

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6 minute eggs

We have hens so never a short supply of fresh, free range, organic eggs about. The biggest issue is getting them to peal. Best trick is to wait till they are at least 3 days old, the older the egg the easier it peals, and to steam not boil.

My daughter loves eggs in any form, but boiled is her favorite, however she doesn't like a hard yolk, the answer? The 6 minute egg! Hard enough to peal, still has a soft gooey center she loves.

A favorite snack around here is two 6 minute eggs each with a small glass of fresh raw goat milk.

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Apple slices and other fresh fruits.

I will cut up and apple in the morning and pop it in the fridge. If I feel hungry or want something to snack on I grab an apple or two and munch them real quick.

Other favorites my daughter and I love are nectarines, pluots, tangerines, grapes, and what ever other great produce has come in that weeks box.


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Well thats what we have been snacking on regularly in my house. I am sure I will think of more to share latter, and I am sure that our staples will shift with the seasons. I hope this helps you get some ideas and inspires you.

Going Primal

I haven't been blogging for the last year. Major family changes going on and major health issues on my part. So it was time for a change. Discovered I have to make some serious dietary changes. No nuts, no seeds, no grains and no sugar! There are actually a whole lot more no foods than that but that give you an idea of the direction I am headed. On the other hand I am needing more dairy, more meat, and more veg. The idea behind this is to lesson my fibro symptoms and boost my immune system.

To make my life as easy as possible I have started weekly menus again, and home cooking all my foods from scratch again. I had to do this the last time I got super sick, but had gotten lacks over the last couple of years and have been paying for it.

My current tactic is search the web for tasty looking paleo, primal or easily adjusted recipes. Make up a menu for the week I am planning for, this is usually 3-4 meals, the rest will be eating left overs and snacky foods, I am really big on no waste and not over doing it. This means I do not have to cook every day and can cook when feeling up to it, and can eat left overs when too ran down. And the last step is shopping lists. I look at my menu for the week, see what we have on hand and buy only the basics needed for the meals on my list, plus a few extras. That's it. One other thing I try to do when meal planning is plan meals that have ingredients that over lap, so again no waste and I have to buy less. I usually have two meat based meals and one to two meat free meals, or with low meat. Examples would be a pork week, where two of the meals both call for pork, I buy just enough to cover both recipes, and have no other meat to buy. Same for chicken, two chicken weeks. Thus having a bit of a theme. Other examples are green onions, scallions or leaks, mushrooms, cabbage, really any ingredient.

Each weekend I do my shopping for the coming week. I usually pick up a produce box with a  variety of produce, along with fresh raw goat milk, and some times cheese. I then get what ever other veg are still on my list and my meat. I also make sure to have snack foods on hand, we pretty well always have apples and other fruits, carrots and cucumbers, yogurt and cottage cheese. That along with fresh organic free range eggs from our hens rounds out our daily diets.

I am not a big breakfast fan, but I eat an early lunch, this is often left overs, then I grab a carrot or few slices of apple or what ever fresh raw veg we have on hand for snacks till dinner. I eat 2-3 actual "meals" the rest the time grazing. Besides cottage cheese and yogurt a favorite snack is a couple spoons of plain yogurt, fresh raw local honey drizzled over it, organic apple cider vinegar splashed in, then dusted with salt pepper and dill to taste, mix well and use as a dip for bell peppers, cucumbers, carrots and other veg. Another favorite snack around here is two 6 minute steamed eggs (best if at least 3 days old, too fresh will not peal no matter how you cook them) with a small glass of fresh, raw goat milk.

I have been photographing my meals as I go along, and have decided to share along with recipes to help any others starting out on this path. Most the recipes are gathered from online sources, and most the time I have written them down and not kept track of where I got the recipe, so please forgive not giving proper credit like I would like. Many have been altered just a bit to best suit my diet needs.

For more recipes check out my Pinterest page, warning not all pinned recipes are paleo, primal, or even close to healthy. http://pinterest.com/laemorae/food/

I invite you to follow along on my journey and join me in making healthier choices.