Salted Woodchuck Hard Cider Caramels

recipe originally from: http://www.bakeaholicmama.com/2012/12/salted-hard-cider-caramels.html?m=1

Ingredients:

2 cups Woodchuck Hard Cider
1/4 tsp apple pie spice
4 tbs of butter   
1/2 cup sugar
1/4 cup brown sugar
2 tbs heavy cream
1 tsp sea salt

Directions:

In a sauce pan add hard cider and bring to a boil. Reduce down 1/4 a cup.

Mix in sugars, butter heavy cream and apple pie spice. Over medium heat bring up to about 252 degrees on your candy thermometer. If you don't own one. Don't fret, to test your caramel have a cup of ice water ready. Dip your spoon in the hot mixture and then immediately into the ice water. When the caramel hardens to the consistency you want in a chewy caramel it is done.

Immediately remove from heat and pour into a parchment paper lined bread pan.

Sprinkle with sea salt and allow to cool until hardened.

With a very sharp buttered knife, cut caramels into 1 inch squares.

Thanksgiving Carmelized Onion & Sausage Stuffing

Originally from http://paleomg.com/thanksgiving-caramelized-onion-sausage-stuffing/

Ingredients

• 1lb ground pork sausage
• 2 yellow onions, sliced
• 1 sweet potato or yam
• 1 container of mushrooms, roughly chopped
• 2 tablespoons white wine vinegar
• 1 cup pecans, chopped
• 2 eggs, beaten
• ⅓ cup chicken broth
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons fat of choice
• 1 garlic clove, minced
• salt and pepper, to taste

Instructions

1. Preheat oven to 375 degrees. Cover a baking sheet with foil, throw diced sweet potatoes/yams on it, sprinkle with olive oil and salt and pepper. Bake for about 15-20 minutes or until sweet potatoes are tender, then set aside.
2. While those cook, pull out a large skillet, place it under medium-high heat and place a tablespoon of fat along your minced garlic clove and your mushrooms in it to begin to cook down. Add a bit of salt and pepper and cook until soft. Once they are done cooking, add to a large bowl.
3. While your mushrooms are cooking down, add a tablespoon of fat to another large skillet over medium heat and add your sliced onions. Continuously move onions around to help coat and caramelize. The caramelization will take about 10-15 minutes. Add a bit of salt and pepper, to taste.
4. When your mushrooms are done cooking, add your pork sausage to the hot mushroom pan (the mushrooms have been removed at this point). Use a wooden spoon to break up sausage and cook until almost cooked through.
5. Once the sausage is all done, add mixture to your mushroom bowl to cool. Now beat your eggs, add to your sausage mixture, and add your chicken broth and vinegar, along with your sweet potatoes, pecans, and chopped herbs. Mix well.
6. You can now either use a 9×13 baking dish to place your stuffing in OR place on a foil-lined baking sheet. Either way will work.
7. Bake at 375 degrees for about 10 minutes, then add your caramelized onions and cooked for 5 more minutes.
8. Eat it up!!!! OMG OMG, its so good.

Super Simple Butternut Squash Soup

Originally from http://paleodietlifestyle.com/butternut-squash-soup/

Ingredients

• 1 or 2 butternut squashes (1 is good for about 3 good portions);
• 1 or 2 cans of coconut milk, depending on the number of squashes you prepare. (you’ll find it in most grocery stores and at your health food store, look for organic without any other ingredient except maybe guar gum);
• Sea salt and freshly ground black pepper to taste;
• Any fresh out dried herb you’ve got laying around;

Preparation

1. Preheat your oven to 350 F.
2. Cut your squash lengthwise and remove the seeds. You can get rid of the seeds or keep them and roast them for a snack latter.
3. Place the halves, cut side down, on a baking sheet and place in the oven for about 45 minutes. It might take longer, but I suggest you check on them after 45 minutes. Verify that the flesh is fork tender and it’s ready.
4. Now either wait for the squash to cool down a bit so it’s easier to handle or put on some gloves. Scoop out the cooked flesh in a sauce pan and add about 3/4 of a can of coconut milk per squash.
5. Start mashing the squash with a potato masher on a low heat. Note that you can also place the flesh and coconut milk in a blender and blend the mixture. I prefer the version in the pan, less work than washing a blender.
6. Once everything is mashed up, adjust the consistency by adding some coconut milk if needed. Season with salt and pepper to taste. If you want to go fancy, grate a bit of fresh nutmeg . You can also add some grated fresh ginger or garlic for a nice spin on the taste.
7. Serve and enjoy! Garnish with fresh herbs on top if you have any. For added style, you can drizzle additional coconut milk in a spiral on the served bowls to create a white swirl.

Maple. Bacon. Pumpkin. Pie. Yes.

Maple Bacon Pumpkin Pie

(recipe originally from http://themeathouseblog.com/2012/10/26/maple-bacon-pumpkin-pie/)

Ingredients
2 large eggs
1 (15 oz) can pure pumpkin puree
1 cup heavy cream
½ cup pure maple syrup
2 tsp cinnamon
½ tsp ginger
½ tsp kosher salt
1/8 tsp cloves
1 Tbsp sugar
1 unbaked 9-inch pie shell
Whipped cream
10 slices bacon

Directions

Mix together 1 tsp cinnamon and 1 Tbsp sugar. Toss bacon slices in the cinnamon sugar mixture and cook until slightly crispy. Do not overcook the bacon, as it will cook more in the pie. Pat bacon with paper towels to remove as much excess grease as you can and crumble bacon into small pieces.

In a large bowl, whisk together the eggs, pumpkin, cream, maple syrup, cinnamon, ginger, salt and cloves. Mix in ½ of the crumbled bacon and pour pumpkin mixture into pie shell.

Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F and bake for 40 to 50 minutes or until knife inserted near center comes out clean. When pie comes out of oven, sprinkle the rest of the crumbled bacon on top. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving (not optional).

Best grain free chocolate chip cookies - EVER!

Just made the easiest (and most delicious) grain free chocolate chip cookies EVAR!!

3.5 cups almond flour
1/2 cup honey
2 tsp vanilla
1 cup chocolate chips
1/2 cup butter or coconut oil (softened)
1 tsp sea salt
1 tsp baking soda
Cook at 350 for 6-10 min.
Cool for 10 min.

The best part? Since there are no eggs in the recipe -- cookie dough by the spoonful!

(this time I used coconut oil. Next time - butter!)

Creamy chicken casserole

Adapted From PaleOMG.  http://paleomg.com/creamy-chicken-casserole/

Ingredients
1.5-2lbs chicken breasts, diced
5 medium heads of broccoli, stems removed, chopped into florets
1 head of cauliflower, stem removed, chopped into florets
1 container of sliced mushrooms
1 yellow onion, diced
1 garlic clove minced
1 cup vegetable broth
2 (14oz) cans of coconut milk
2 teaspoons garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
salt and pepper to taste
2 tablespoons olive oil (or other fat)
2 tablespoons bacon fat (or other fat)

Instructions

1. Preheat oven to 400 degrees.
2. Place your cauliflower and broccoli florets in a 9×12 glass baking dish. Pour your olive oil on top of the florets and salt and pepper, as well. Mix around to coat the florets.
3. Baking for 15-18 minutes or until your broccoli and cauliflower have a slightly darker color to them.
4. While your florets are cooking, place a large skillet over high heat and add your bacon fat.
5. Once skillet is very hot, add your chicken. You want your skillet to be very hot so you will get a nice sear to your chicken.
6. Salt and pepper your chicken while it cooks in your pan.
7. Cook on both sides for 4-5 minutes, depending on how small you diced your chicken.
8. Once chicken is ALMOST cooked through, remove from pan and place either on a plate or directly into your baking dish with your florets if that has come out of the oven.
9. Now add your minced garlic directly to your pan that is placed under medium heat now.
10. Then add your diced onions in. Cook until translucent.
11. Then add your coconut milk and vegetable broth, as well as your garlic powder, smoked paprika, cayenne pepper, and a bit of salt and pepper and mix well.
12. Once it is all thoroughly combined, pour directly onto your chicken, broccoli, and cauliflower dish.
13. Now toss in your mushrooms.
14. Add in a bit more salt and pepper.
15. Mix it all together into one large mess.
16. Bake for 20-22 minutes.
17. Let cool to help the sauce thicken.

Paleo Orange Chicken

Recipe from http://www.health-bent.com/poultry/paleo-orange-chicken

Ingredients

• 1 lb. boneless, skinless chicken breasts (cut into bite size pieces)
• 3 T fat (coconut oil works well here)
• juice of 2 oranges*
• zest from 1 orange
• 1 t fresh ginger
• 3 T coconut aminos or wheat-free soy sauce
• 1 t chili garlic sauce or sriracha
• 3 green onions, chopped

Method

In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks. In a saute pan, heat 3 T of the fat of your choice, over medium high heat. Add the chopped chicken breast and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes. Add the chicken to the sauce pot and stir to coat with the orange sauce. Serve topped with sliced green onions. *Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you gotta or add a teaspoon of sweetener until you’re satisfied with the flavor.

Cauliflower Pancakes

WOOT!  WOOT!  Original Recipe!   WOOT!  WOOT!

Ingredients:

Cauliflower, riced, 2 cups
2 Eggs
Finely Shredded Cheese, 1/2 cup
Dried Oregano, Garlic powder, Salt, Pepper
Coconut oil for cooking

Method:

Rice the cauliflower in a food processor. Beat eggs in a bowl, add the cauliflower, shredded cheese, garlic powder, salt & pepper to taste.
Mix it all up.
Heat up some coconut oil in a saute pan.
Drop by spoonfuls into the oil.  Flatten them a bit with the back of the spoon.
Check the bottom for brown-ness before flipping.
Flip and brown the other side.

Yum yum!  Delicious as leftovers.  Even better with the Basil Dressing drizzled over the top!

Meatballs a'la Barb (with mushrooms and basil)

WOOT! WOOT!  Original Recipe!!!  WOOT!  WOOT!

No picture for this one, but trust me.  They looked as good as they tasted.

Ingredients:
4lbs grass-fed ground beef
1/2 cup (or more?) almond flour (to hold everything together)
2-3 whole eggs
4-5 cloves of garlic, finely chopped
1 pint (?) of white mushrooms, very finely chopped
1 oz basil leaves, very finely chopped
2-3 stalks of fresh rosemary leaves, very finely chopped
Salt & Pepper

Method:
Mix all ingredients by hand in a big bowl.
If it's too dry, add some liquid (chicken or beef broth).
If it's too wet, add more almond flour.
Roll into meatballs.

Cook:
Option 1)  Brown the outsides in a saute pan before putting on cooking sheet in 375 degree oven until done.
Option 2)  No browning first, just bake at 375 until done.

Basil Dressing

WOOT! WOOT!  Original Recipe!!!  WOOT!  WOOT!

This one's easy...

2-3 ounces of basil leaves
drizzle of olive oil
lemon juice to taste
salt & pepper

Dump the basil leaves in a blender (better than a food processor for this recipe).  Add enough olive oil and lemon juice to get things going.  Keep blending until really smooth.

Keep tasting until it's perfect.

Use on EVERYTHING.  There's nothing like the taste of fresh basil.

Paleo Chicken Nuggets

Originally from http://www.health-bent.com/poultry/paleo-chicken-nuggets

Ingredients:

• 1 lb. ground chicken
• 1 egg yolk
• 1 t onion powder
• 1/4 t garlic powder
• 1/4 c + 1/2 c almond flour
• 1/2 c dessicated coconut*
• 1/2 c coconut oil
• S&P

Method:

In a bowl combine 1/4 c almond flour, 1/2 c dessicated coconut and some S&P. Mix it around with your hands. In a separate bowl, combine the ground chicken, 1/2 c almond flour, onion & garlic powders, egg yolk and some S&P. Mix it with your hands until everything has been incorporated.
In a saute pan, melt the coconut oil on medium heat.
Take about 2 tablespoons worth of the chicken mixture and roll into the shape of a ball. Drop it into the almond/coconut mixture and roll the chicken ball around with the fingers. Make sure it’s completely coated. Repeat with the rest of the chicken. Place in the saute pan and cook on each side until nice and brown. I did 3 batches for 1 pound of chicken.
*Dessicated coconut is dried, finely shredded, unsweetened meat of the coconut. It’s the perfect size to replicate a bread crumb. If you can’t find it at your natural foods grocery store, you can always order it from Amazon.

Cauliflower Hummus

Recipe originally from "Practical Paleo" (http://tinyurl.com/9vow7p5)

Ingredients:
4 cups cauliflower, steamed
2 Tbsp tahini
1/4 cup olive oil
1 lemon  (juice for recipe, zest for garnish)
pinch of cumin
sea salt & black pepper to taste
pinch of paprika for garnish

Instructions:
Combine everything in food processor until smooth.Add more tahini or olive oil as needed.
Garnish with lemon zest and paprika.
Chow.

Notes from the Cooking WOD:  Maybe steam a few garlic cloves with the cauliflower.  Also, wait for it to cool before eating.  Much tastier!
 

Almond Butter Banana Cookies

Recipe originally from http://fastpaleo.com/almond-butter-banana-cookies/

Ingredients:

• 3/4 cup creamy unsalted almond butter
• 1/3 cup raw honey
• 1/4 cup coconut flour
• 1/4 cup + 2T almond meal
• 1 banana
• 1 tsp baking powder
• 1 egg

Process:
Pre-heat oven to 350 degrees.
In a mixing bowl, blend all ingredients until well-mixed.
On a parchment-lined cooking sheet, drop small spoonfuls about 1-inch between cookies. Cook for 12 minutes until the edges start to brown.
Let stand for at least 30 minutes so that the cookies can set.

 

Pesto Shrimp and Squash Fettucini

Recipe originally from Practical Paleo by Diane Sanfilippo (http://tinyurl.com/9pnof4l)

 Ingredients:
2 dozen large shrimp
4 zucchini or yellow squash
salt & pepper to taste

For the pesto:
1/2 cup macadamia nuts
handful of basil
1 clove garlic
1/2 cup olive oil
sea salt & black pepper to taste

Process:
Make the pesto first.  Combine the macadamia nuts, basil, garlic, olive oil, salt and pepper in food processor and blend until smooth.

Peel and de-vein  and de-tail the shrimp.

Run a vegetable peeler along the squash making strips (or "noodles") until you get to the seedy part.

Place a steamer basket in a pot of water with about an inch of water in it.  When the water is boiling, place the noodles in a steamer basket in the pot of water and cook for about 3-5 minutes.  Remove noodles from the pot.

Place the shrimp in the steamer basket and steam them until they are no longer pink (3-5 minutes).

Place the steamed noodles in bowl and combine with pesto and toss.

Top with the cooked shrimp and serve warm.

Post WOD Coffee Berry Smoothie - guest post from Mark G

1 cup hot black coffee
1.5 cups frozen mixed berries
1 scoop chocolate protein powder

Blend it all up.

Consume.  Deeeelish!

But wait! What kind of berries?  What kind of protein powder?

Berries: http://www.target.com/p/market-pantry-triple-berry-fruit-blend-48-oz/-/A-13335557?reco=Rec

Protein powder: http://www.vitaminshoppe.com/store/en/browse/sku_detail.jsp?id=IM-1012

Thanks, Mark!  Keep 'em coming!!

Faux-tmeal - a Trish O'Neill Original!

1 stalk rhubarb - veined and chopped into 1/2" chunks
20 med strawberries - stemmed and sliced
2 T maple syrup
~~~~
1/2 c arrowroot flour
1/3 c almond flour
1/3 c coconut flour
2 eggs

Mix first three ingredients in a saucepan. Add 1/4 c water. cover and cook on med/low until boiling and soft/boiling.

Mix remaining 4 ingredients in a medium size bowl until a dough forms.

Drop dough into pot and stir until mixture is lumpy and resembles pink oatmeal (because of the strawberries). Reduce heat to low. Simmer for 5 min.

Add raisins and additional maple syrup to taste.

Serves 4. Such a nice variation from eggs in the AM!

How to cook a steak without a grill or broiler

(source: http://www.beyondsalmon.com/2007/06/steak-revisited.html)

What you need

• a roasting pan with a rack
• a heavy skillet
• an instant read thermometer
• 1.5 - 2 inch thick steaks (plan on 6-8 oz of boneless steak per person or 1 porterhouse for 2 people)
• salt and pepper
• vegetable or olive oil

Steps:

1. Preheat the oven to 275F and adjust oven rack to middle position. Wrap the roasting pan with foil (to make clean up easy). Place a rack in the roasting pan.
2. Trim the silver skin and extra fat off the outside of the steaks. Dry steaks well with paper towels and season very generously with salt and pepper on all sides. Set the steaks on the rack and place in the oven until instant read thermometer inserted sideways into the center of the steak registers 90 for rare, 95 for medium-rare, 100 for medium, and 110 for medium-well. If you are cooking a porterhouse, stick your thermometer into the wide part of the strip section so that the tip ends up about 1/2 to 1 inch from the bone. How long it takes to get to this temperature depends on the thickness and structure of the steak. A boneless, 8 oz, 1.5 inch thick steak takes about 20 minutes and a 2 pound porterhouse can take as long as 40 minutes. A thermometer is key!
3. At this point your steak will look extremely unappetizing. Don't panic. Set a heavy skillet over high heat until very hot. Add the oil and wait until it's a little smoky. Add the steaks and cook until browned, 1.5-2 minutes, lifting the steaks after about a minute to redistribute the fat. Flip and brown on the other side. Don't they look better now? Then brown the steaks briefly on the sides and remove to a warm plate to rest loosely tented with foil for 7 minutes.

Serving suggestions: You can serve these steaks as simply or as dressed up as your heart desires. If you are in a saucy mood, deglaze the pan with stock and wine to make a pan sauce. Other options are topping your steak with garlic herb butter while it's resting or drizzling it with a little lemon juice and olive oil. Just let your imagination guide you.

Philly Cheese Steak stuffed peppers!

recipe from http://fastpaleo.com/philly-cheesesteak-stuffed-peppers/

Ingredients

• 8 oz. Thinly Sliced Roast Beef
• 8 Slices Provolone Cheese
• 1 Medium Sweet Onion
• 6 oz. Baby Bella Mushrooms
• 2 Green Peppers
• 2 Tbs. Butter
• 2. Tbs. Olive Oil
• Salt and Pepper - to taste

Directions

• Slice peppers in half lengthwise, remove ribs and seeds.
• Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
• Preheat oven to 400
• Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
• Line the inside of each pepper with a slice of provolone cheese.
• Fill each pepper with meat mixture until they are nearly overflowing.
• Top each pepper with another slice of provolone cheese.
• Bake for 15-20 minutes until the cheese on top is golden brown.
• Serve and Enjoy!!
• Makes 4 servings – 6 net carbs per serving

Coconut Lemon Meltaways

Makes roughly 22 to 24 Cookies

Step 1.

Dry Ingredients

1 & 1/2 cups Almond Flour (you can make this, or buy it - however most store bought Almond flour is not raw)

1 & 1/2 cups dried Shredded Unsweetened Coconut (I used medium shred, but fine shred would also work well)

1/3 c Coconut Flour

2 big pinches of Salt

Mix all of your dry ingredients together - set aside and move onto the next step.

-

Step 2.

Wet Ingredients

In a small mixing bowl combine the following:

6 Tbsp Agave (Eep! Agave found it's way into my kitchen!)

4 Tbsp Lemon Juice

2 tsp Vanilla 

1 Tbsp Lemon zest (Tip: Zest your Lemon before you juice it)

Mix together all of the above ingredients...

Now, it's time to break out your Electric Mixer!

With your mixer on, slowly stream in the wet ingredients...

Almost done...

-

Step 3.

The Thickener

1/4 cup AND 1 Tbsp melted Coconut Oil

While your Mixer is on, stream in your melted Coconut Oil. Your batter will thicken fairly quickly as it mixes with the Oil and the oil cools down.

Oh boy!

Now it's time to form some cookies!

The final step is up to you.

You can either - 

Option 1. (This is the best way to have these cookies in my opinion) 

Warm them in either your Dehydrator or Oven (set at it's lowest heat, leaving the door cracked open). 

Warm your Cookies for 1 hour, maybe a bit longer 

Your finished Cookie will be dry on the outside and melt-in-your-mouth moist on the inside 

Place your cookies in the fridge after they've cooled down, letting them chill and set before you eat them.

-

Option 2. Place your Cookies to set/chill in the fridge for about an hour.

If you opt not to heat/dry your cookies the texture will be soft and moist.

Coconut Muffins (via KC, via CJ)

INGREDIENTS: 3 Eggs 1/2 Cup coconut oil 1/2 Cup Grade A Maple Syrup 1/2 Cup coconut flour 1/2 teaspoon (Celtic) Sea Salt 1/2 teaspoon baking soda 1/2 Cup unsweetened shredded coconut DIRECTIONS: Preheat oven to 350 degrees In a small bowl, blend: eggs, coconut oil & maple syrup with a hand mixer over a warm water bath so the coconut oil breaks down (melts). Stir in the coconut flour, salt, baking soda, and shredded coconut. (add some chocolate chips too, if you want) Allow batter to sit and thicken a bit... maybe 1 minute. Line a cupcake tin with baking cups (I didn't do that. I just sprayed my pan with olive oil spray). Spoon batter into pan so it fills about 1/4 to 1/2 way... I used a 12 count muffin tin and the batter fills almost 1/2 way for 12 muffins. Bake for 20 - 25 minutes. Eat and enjoy!

ICE CREAM!!!!!!!!!!!!!!!!!!!!!!!!

Recipe from: http://paleodietlifestyle.com/paleo-coconut-vanilla-ice-cream/

This recipe is 100% Paleo and while you have to possibility to add some sugary indulgences like dark chocolate or honey in it, it’s completely up to you and you don’t have to add anything sugary to get a great result that’ll please everybody. You can leave it plain like your usual vanilla ice cream or add any of your favorite flavoring during the preparation process. Fruits, coconut flakes, nuts or mint are all good options, as are honey or chocolate if you’re in for a little treat. You can always prepare the ice cream plain and add any of those other options when serving the ice cream so you can enjoy different flavors every time.
People are often worried about making ice cream because they don’t have an ice cream machine, but it’s not much more complicated or time consuming without one. The trick is to fully cool the custard in the refrigerator before putting it in a bowl in the freezer and vigorously whisking it every 30 minutes for about 2 to 3 hours while it freezes. This will prevent hard crystals to form and will produce the same smooth ice cream you’d expect from an ice cream machine.
This is a real ice cream made with a custard with the help of eggs. Unlike simpler ice cream recipes not based on a custard, this one will be much richer and will feel like the real ice cream you’re used to. It takes a bit more implication on your part, but the result will speak for itself.

Ingredients

Base

• 1 can coconut milk, full-fat;
• 2 eggs or 4 egg yolks (yolks alone will give even more richness);
• Seeds from 2 fresh vanilla beans or 4 tbsp real vanilla extract.

Possible flavoring options (add any or a combination of the fallowing flavorings)

• 1/2 cup of your favorite berries (chopped or blended to a puree);
• 1/2 cup coconut flakes;
• 1/4 cup finely chopped mint;
• 1/4 cup chopped nuts;
• Lemon, lime or orange zest;
• 3 tbsp raw honey;
• 1/4 cup dark chocolate chips or flakes (you can take a high quality dark chocolate and chop it yourself to your liking).

Technique

1. Boil some water in a pot and reduce to a simmer.
2. Place a heat proof bowl over it in a double boiler fashion and pour the coconut milk in it. Put vanilla seeds or vanilla extract with the coconut milk and heat until hot, but make sure it doesn’t come to a boil. If using flavorings such as mint or dark chocolate, you can add them now. You can also add chocolate at the end of the process to keep the pieces whole.
3. Whisk the eggs of yolks in a separate bowl. Add one ladleful of the now hot coconut milk to the eggs while whisking quite vigorously. What you’re doing is tempering the eggs and slowly bringing the temperature up without cooking the eggs and risking that they scramble. Add two or three other ladlefuls of the coconut milk mixture and incorporate them to the eggs while whisking continuously.
4. Take the tempered eggs and whisk in the bowl where the rest of the coconut milk is on the double boiler.
5. Whisk for a couple of minutes non-stop to form a thick custard. Make sure it doesn’t get too hot and the simmering water doesn’t touch the bowl.
6. Once the custard is ready, remove from the heat source and let it cool on the counter or the refrigerator.
7. You can add any other flavoring you want to use once the custard is cold enough to put a finger in it and feel comfortable.
8. Let it cool even more in the refrigerator before freezing it.
9. Put in your ice cream maker and follow its instructions or put in a baking dish in the freezer and stir vigorously every 30 minutes for about 2 to 3 hours until it’s set.
10. Take it out of the freezer for about 10 minutes before enjoying so it softens a bit. Serve with added coconut milk, berries, mint, coconut flakes or any other flavoring you might like.

Games WOD - Trish's Chicken

What you need:

Tools: Baking sheet, aluminum foil, food processor or blender, medium pan.

·      3 to 5 pounds of pastured chicken wings. We used almost 5 pounds. Use quality meats when you can afford to folks. I understand.

·      1 tbsp coconut oil

·      1 medium mango. 1 cup will be used for the sauce, the remainder for the dipping salsa / sauce.

·      2 cups of crushed pineapple (don’t be afraid to use some of the juice as well). 1 cup for the sauce, 1 cup for the salsa. I used two 8 ounce cans.

·      2 jalapeno peppers, chopped.  Seeds and all. (optional, use less if you don’t wan’t heat, or skip the seeds if you’re a baby)

·      1 habanero pepper, chopped.  Seeds and all. (optional, only for those that want to bring the heat, like we brought it)

·      4 medium cloves of garlic, chopped

·      6 ounce can of tomato paste

·      1 cup of beef stock

·      2 tablespoons of apple cider vinegar

·      2 teaspoons of paprika

·      2 teaspoons of cayenne pepper

·      1/4 to 1/2 cup coconut milk (for fruit puree dip)

 

How to make the awesome paleo sauce:

1. Add your tablespoon of coconut oil to your pan and set the heat to medium low. Add your jalapenos, habaneros, and garlic to the oil and get them to sweat a bit (about 5 minutes). The goal is to let the capsaicin (hot stuff) in the peppers combine with the coconut oil and create the spicy primer for the rest of your sauce to absorb.

2.   Add the mango and pineapple to the pan and mix well and let cook for another 5 to 10 minutes. Let all the elements of the pot soften slightly.

3.   Add your beef stock, apple cider vinegar, tomato paste, and seasonings. Stir well.

4.         Reduce your heat to low and cover. Let cook for about an hour, and stir a few times.

Games WOD - Paleo Macaroons

Recipe from http://crossfitcarbon.com/coconut-macaroons/2950 Ingredients Ingredients 1 vanilla bean pod 6 egg whites 1/2 cup pure maple syrup 3 cups unsweetened shredded coconut Preparation 1.  Preheat oven to 350 degrees F. 2.  Line two baking sheets with parchment paper. 3.  Cut vanilla bean lengthwise and press open. Using a sharp knife, scrape vanilla beans into a small bowl. 4.  Place egg whites in a large bowl. Use a hand mixer to beat the egg whites until stiff peaks form. 5.  One at a time, use a spoon to gently fold in vanilla beans, maple syrup, and coconut. 6.  Use a small scoop or spoon to scoop small balls of batter onto the baking sheets. 7.  Bake for 10-15 minutes, checking the macaroons near the end of baking time to ensure the coconut doesn’t burn. 8.  Let cool for one minute on the baking sheet and then transfer to a wire cooling rack until completely cooled. 9.  Store in an airtight container at room temperature for up to five days. Place parchment or wax paper between the layers. If storing in a sealable plastic storage bag, be sure to get as much air out as possible before sealing.

Cooking WOD 12.13 Cole Slaw

From http://fastpaleo.com/super-simple-coleslaw/

(minus the chicken...)

INGREDIENTS:

4 C diced Green Cabbage

1 C shredded Purple Cabbage

1 C shredded Carrots

1/2 tsp salt

1 tsp honey

1 tsp onion powder

1/2 tsp garlic powder

2 tbsp white vinegar

2 tbsp extra virgin olive oil

METHOD:

In bowl, combine cabbages and carrots
In small bowl, combine remaining ingredients and pour over slaw mix.
Mix well and allow slaw to sit in fridge several hours prior to serving.

Cooking WOD 12.13 Paleo Shepherds Pie

From http://fastpaleo.com/shepherds-pie/

INGREDIENTS:

• Filling: 2 pounds ground beef 
• 2 Tbsp EV Olive Oil (or Coconut Oil)
• 1 Tbsp Fresh minced Rosemary, 1 Tbsp Fresh minced Thyme, 1 carrot - grated or minced, 1 onion - grated or minced
• 1.5 Tbsps Worcestershire Sauce, 1 small can tomato paste, Red Wine, 1/2 c Chicken Stock
• Cauliflower Mash: 1 head cauliflower, cut into small pieces
• 2 parsnips, cubed
• 3 Tbsps coconut butter, 1/4 c coconut milk
• 2 tsp granulated garlic
• salt & pepper, to taste
• Parmesan cheese, grated (optional)

1. Put chopped cauliflower and parsnips in large pan of water and boil until both are soft.

2. Meanwhile, preheat the oven to 400.  Warm the olive oil in a large pan over medium heat.  Add ground beef and cook until browned nicely.

3. When meat is browned, add fresh herbs.  Stir for a minute or so, then add onions and carrots.  Stir and let cook for 2-3 minutes or until onions start to get soft.

4. When parsnips and cauliflower are soft, drain in sink.

5. Add sauce and stir, then tomato puree, stirring until combined.  Splash a few good glugs of red wine (1/2 cup?) and let sweat for 3-4 minutes.  Add chicken broth, stir.  Turn heat down to low and let sit.

6. Blend parsnip and cauliflower in food processor, adding butter, coconut milk, salt, pepper and garlic.

7. Fill large pie pan or casserole dish with meat mixture, about 2" high.  Cover meat with veggie mash and smooth nicely.  Sprinkle a generous amount of grated parmeson on top (optional).

8. Put in 400 degree oven for 18-20 minutes until top is golden brown.

For the Crockpot: Creamy Red Shrimp and Tomato Curry

From PaleoPot:  (http://paleopot.com/2012/05/creamy-paleo-red-shrimp-tomato-curry/)

INGREDIENTS:

• 1 pound uncooked shrimp. I use frozen Argentinian red shrimp that I get from Trader Joe’s. They’re wild caught and a great deal for the pound.
• 1 large can of Italian crushed tomatoes, about 4 cups worth. You can use 4 cups worth of fresh tomatoes if you wish. The more you add the soupier your end product will be.
• 1 can of coconut milk.
• 2-3 tbsp red curry paste. I use Thai House brand as it has all natural ingredients and is tasty.
• 1/2 head of cauliflower, cut into large chunks of florets.
• 1/2 large yellow or white onion.
• 1 large yellow or orange pepper cut into strips.
• 1 cup of chopped green onions. Set a few stalks aside for your garnish.
• 1-2 cups of chopped carrots. You can skip these, yet I had some so in they went!
• 1 cup chopped celery.
• Spicy: If you want more heat for your shrimp I suggest you at a healthy amount of cayenne pepper or dried habaneros. I love my habanero seasoning from hell. It really isn’t beyond hot as the tin says, but it is tasty.

METHOD

1. Dump your crushed tomatoes and coconut milk into your slow cooker.
2. Stir in your curry paste and spices.
3. Dump in your veggies and make sure they are submerged in curry.
4. Do NOT add shrimp to your slow cooker, that is for later!
5. Cook on high for 3 hours or low for 6+ hours.
6. Add your shrimp to your curry pot 5-10 minutes before serving. Shrimp, even uncooked and frozen shrimp, do not take long to cook. The last thing you want is rubbery shrimp. Check on your shrimp after 5 minutes, they shouldn’t take more than 10 minutes in a warm pot. I prefer to thaw my shrimp first, running them under warm water or letting them sit in a bowl of warm water. Dropping them in frozen is going to take longer and more guesswork.