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!