Cooking WOD 12.9 (Plantain Tortilla Chips)

This one looks yummy!  I can't wait to try it!!



 Originally from http://fastpaleo.com/plantain-tortilla-chips/

Ingredients

• 3 Green Plantains
• 2 Tbsp Coconut Oil (refined)
• 1/2 tsp Sea Salt
• Coarse Sea Salt

Cooking Steps

1. Peel and slice the plantains into about 1/4 inch slices and lay flat on a cookie sheet for about an hour (this can be skipped if plantains don’t seem very moist, wet on the fresh slice side)
2. Add the plantains and oil to a food processor and combine until smooth. Once all the lumps are gone, add the sea salt and quickly combine
3. Place the mixture on a sheet of parchment paper the size of your cookie sheet
4. If the dough is dry enough, place another piece of parchment over the top and with a rolling pin, roll out to about 1/8 inch thick rectangle. If the dough seems too wet, spread out evenly with a spatula (I have had dry and I have had wet plantains, not sure what contributes to that)
5. Using a sharp knife or pizza cutter, cut into the shape and size of chip you prefer
6. Sprinkle coarse sea salt or regular sea salt over the top of the dough and slide the paper onto a cookie sheet
7. Bake at 400 for 25-30 minutes until golden brown. You may need to remove some chips as you go that brown faster than the others. Make sure to cook them long enough or they will be chewy instead of crunchy
8. Remove cookie sheet and let chips cool. You may need to re-cut the chips or you can break them along the cut lines
9. Store in an airtight container, glass is my favorite
*The easiest way to peel a plantain is to first cut off the ends. Then with a knife, slice along the pronounced ridges (about 3 of them). Don’t worry if you cut into the plantain, it won’t matter. Peel one section at a time, it should come off pretty easily.

Cooking WOD 12.9 (Spicy Chicken Salad Tostadas)

 
(originally from http://fastpaleo.com/spicy-chicken-salad-tostadas/)

Ingredients

• 12.5 oz. Canned Chicken (you can used shredded chicken breast if you have some on hand too)
• 2 Tbsp. Yellow Mustard
• 1 Tbsp. Hot Sauce
• 1 Jalapeno, chopped
• 2 Tbsp. Red Onion, chopped
• 1/2 Lime, juice of
• Jicama, sliced in rounds
• 1 Roma Tomato
• 1 Avocado

Cooking Steps
 
1. In a bowl mix together the chicken, mustard, hot sauce, jalapeno, onion and lime juice. You can add more or less of the mustard. It’s totally up to you. I like mustard so I like the consistency that 2 Tbsp. gives me.
2. Top your jicama rounds with your spicy chicken salad.
3. Finish off with a couple slices of Roma tomato and avocado.

Cooking WOD 12.9 (Chili Lime Jicama Hash)

 
(originally from http://fastpaleo.com/chili-lime-jicama-hash/)

Ingredients

• 1 tbsp olive oil
• 1/2 yellow onion, diced
• 4 cups peeled and grated jicama
• 1 tsp chili powder (more if you like it spicy)
• Juice of 1 lime
• Dash of salt and pepper

Cooking Steps
 
Heat the olive oil in a large skillet over medium heat.
Add diced onion and cook until translucent, stirring often. About 3 minutes.
Add the jicama, lime juice, chili powder, salt and pepper and cook until brown, stirring often, 6-8 minutes.

Cooking WOD 12.9 (Creamy Buffalo Chicken Zingers)

 
(originally from http://fastpaleo.com/creamy-buffalo-chicken-zingers/)

Ingredients

• 5 lbs of boneless, skinless chicken tenderloins - 18-20 pieces
• 1 Can of Coconut milk
• 1 Cup Hot Sauce (Frank’s Original Hot)
• 3 to 4 tablespoons of dijon mustard
• Handful of peeled garlic
• Salt and pepper

Cooking Steps
 
Preheat the oven to 400 degrees.
Spread the chicken tenderloins across an aluminum foil-lined baking sheet and cook in the oven for 10-15 minutes (or less - keep an eye on them).
While your chicken is in the oven, mix the coconut milk, hot sauce, dijon mustard, and garlic in a food processor or blender.
After a few seconds of blending, transfer the sauce to a large skillet and simmer on low heat until the sauce is warmed through.
Once the chicken is fully cooked, transfer them into the skillet with the sauce and toss around until all of the chicken is coated evenly with the hot sauce. Add salt and pepper to taste.
Serve with celery or sliced avocado!

Creamy Chocolate Fudgcicles

(originally from: http://chocolatecoveredkatie.com/2011/08/11/creamy-chocolate-fudgsicles/)

Ingredients

(makes 5-6 pops)
2 T cocoa powder
1/2 cup canned coconut milk
2 small, very-ripe bananas (200g)
scant 1/16 tsp salt
1/2 tsp pure vanilla extract


Instructions

Combine all items in a blender. Pour into popsicle molds and freeze. Easy, right? As I said, the hardest part is waiting for them to freeze! A good way to remove pops is to run the popsicle mold under room-temp water for about 15 seconds, then gently twist. And the proper way to eat the pops is with chocolate dripping down your face.

Cooking WOD 12.8 (Sloppy Joes)

(recipe adapted from: http://www.paleofood.com/beefgrd.htm#sloppyjoes)

Sauté until tender:

2 tbs. olive oil

1 medium onion, chopped

1 medium green pepper, chopped

2 cloves garlic, minced

Add to the pan:

1 lb. ground beef, crumbled

Continue cooking and stirring until the beef starts to brown.  Then stir in:

2 cups of your favorite tomato sauce

1 Tbs. chili powder

1/2 tsp. cumin powder

Serve over lettuce.  Yum!!

Cooking WOD 12.8 (5 Minute Chipotle Chicken Toss)

(recipe originally from http://fastpaleo.com/5-min-chipotle-chicken-toss/)

Ingredients

• 2 chicken breasts, sliced thinly
• 1 Avocado, in slices
• 1 of a red pepper, in small slices
• 4 slices of bacon, cooked crisp and cut into small pieces
• Chipotle Chili seasoning
• Cilantro if desired
• Paleo Mayo if desired.

Cooking Steps

Cook the bacon in the oven until crisp.  Sprinkle your chicken with a pinch of chipotle chili spice and quick fry in some leftover bacon fat for 2-3 minutes until cooked. Place your sliced chicken and avocado on your plate, toss on red pepper and bacon, sprinkle cilantro. Squeeze on a little paleo mayo if you need some moisture.

Paleo Beef Stroganoff

(recipe slightly modified.  originally from: http://fastpaleo.com/healthified-version-of-paula-deens-beef-stroganoff/)

Ingredients

• 18 oz. London Broil, sliced thin
• 2 TBS Coconut Oil
• 1/2 TBS Garlic Powder & Onion Powder
• 1 TSP Black Pepper & Sea Salt
• 1/2 C Beef Broth + 1/2 C Heavy Cream
• 3 Large Zucchini, sliced lengthwise (to mimic noodles)
• 2 Med. Onion, sliced
• 2 C Mushrooms, sliced
• 1 TBS Grey Poupon Dijon Mustard
• 1/2 TBS Fresh Lemon Juice

Instructions

I heated 2 TBS. of Coconut Oil in a saucepan over Med. to Med.-High heat. I added the sliced steak and then all of the meat seasonings-garlic powder, onion powder, black pepper and sea salt. I cooked until the meat was done and then removed the meat from the pan and placed it in a bowl.
Leaving the juices in the pan, I then added the sliced zucchini and onion. I then added the beef broth and cream. I let that simmer, covered for about 8 minutes until tender.
Next I stirred in the dijon mustard, lemon juice, mushrooms and steak. Replaced the lid and let it simmer 5-10 more minutes until all heated through.

Cooking WOD 12.7 (Paleo Bacon and Eggs To Go)

(recipe originally from Health Bent: http://www.health-bent.com/pork/bacon-and-eggs-to-go)  
(slightly modified by me)

Ingredients

Canadian bacon slices
Eggs
veggies to add to the eggs

Instructions

1. Preheat your oven to 350°F.
2. Spray your muffin pan with PAM.
3. In a muffin pan, place a piece of Canadian bacon into each hole and press it down to make a cup.
4. In a separate bowl mix up some eggs and some chopped veggies.
5. Pour a small amount in each cup (don't overflow too much)
6. Cook for about 15 minutes or until the egg is no longer runny.
7. Pop the egg “cups” out of the pan once they’re cool enough to handle. Whatever you don’t eat goes straight into the fridge for a snack or another meal.

Cooking WOD 12.7 (Paleo Apple Cinnamon Cake)

(recipe originally from Paleo Plan:  http://tinyurl.com/7tza4rr)

Ingredients

• 2 cups almond flour
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1/4 cup arrowroot powder (available online and at some farmer's markets)
• 1 tsp cinnamon
• 1/4 cup coconut oil, melted
• 1/2 cup raw honey
• 1 egg
• 1 medium apple, peeled, cored and diced
• 1 Tbs vanilla extract (optional)
• dash freshly grated nutmeg
• pumpkin seeds and sunflower seeds for topping

 Instructions

1. Preheat oven to 350℉.
2. Combine all dry ingredients (except nutmeg) in a bowl and stir well to incorporate.
3. In a separate bowl, combine coconut oil, honey, egg and vanilla extract (optional), and stir to combine.
4. Mix this into the dry ingredients and stir until just combined.  Add the apples and stir one more time.
5. Pour batter into a pan greased with coconut oil. Sprinkle with freshly grated nutmeg and seeds.
6. For a cake or loaf pan, bake approximately 30 minutes.  For cupcakes, bake approximately 14 minutes.

Cooking WOD 12.7 (Paleo Pad Thai)

(recipe originally from Health Bent: http://www.health-bent.com/sides/paleo-pad-thai)


Ingredients:

• 1/4 c fat (butter or coconut oil)
• 2-3 zucchinis
• 1 onion, finely diced
• 4 cloves garlic, minced
• 1 T apple cider vinegar
• 2 T fresh ginger, minced
• 3 T almond butter
• 1 T chili garlic sauce
• 1 T fish sauce
• 1 lime, juiced
• s&p

Cooking Steps

If you have a mandoline, get it out and start slicing the zuchinnis lengthwise. If you don’t have one, you can get one on the cheap at TJ Maxx or you can get it from Amazon or you can use a knife to slice the zukes as thinly as you can (lengthwise). Slice the slices into thin strips, just like the shape of a spaghetti noodle. Another option, for speed, lack of the proper tools or sheer laziness, you can just chop the zukes into chunks. Not quite the same effect, but same flavor.
Over medium heat, melt your fat of choice. Saute the onion, garlic and ginger, until soft. Add the fish sauce, chili sauce, vinegar, lime juice, almond butter and a bit of salt. Stir to combine.
Add the zuke noodles to the saute pan. Stir them around to get the sauce incoporated onto the “zoodles”. The point here is get the zoodles hot and very slightly cooked through (just like an al dente noodle!), about 10 minutes.
Serve hot. Any kind of grilled or pan seared meat or seafood would go really well with this.

Cooking WOD 12.6 (Date and Shallot Rosemary Chicken)

(originally from PaleOMG:  http://tinyurl.com/cn8cmev)

Ingredients

• 4 large chicken breasts
• 2 large shallots, peeled and thinly sliced
• 5-7 medjool dates, pitted and diced
• 3 large sprigs of fresh rosemary
• 2-3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoon apple cider vinegar
• salt and pepper, to taste

Instructions

1. Preheat oven to 375 degrees.
2. Pull out a large glass baking dish and place chicken in it.
3. Top chicken off with your sliced shallots and dates.
4. Now pull the rosemary off one of the sprigs and toss over the chicken, then place the remaining 2 rosemary sprigs around the chicken.
5. Finish the chicken off by pouring over olive oil, balsamic vinegar, and apple cider vinegar and topping it off with salt and pepper.
6. Bake for 25-30 minutes or until chicken is cooked through. No pink please.
7. Consume.

Cooking WOD 12.6 (Straight up old-skool mashed cauliflower)

(Recipe from Paleo Comfort Foods:  http://tinyurl.com/cljewz6)

Ingredients

- 1 head cauliflower, leaves removed, stem and florets chopped into similar sized pieces
- 1 cup chicken stock or broth (more for a particularly large head of cauliflower)
- 1/4 teaspoon black pepper
- 2 cloves garlic, smashed
- 1-2 teaspoons fresh rosemary leaves

Cooking Steps

1. Place all ingredients in a medium sized saucepan or Dutch oven and bring to a boil.
2. Reduce heat to medium and cover, allowing to cook for 15-20 minutes or so, or until the cauliflower is very tender and easily mashed with a fork.**
**You may need to add more stock if everything dries up and your cauliflower is not yet cooked through. Keep an eye on things as it cooks to see if you need to add some more.
3. Once cauliflower is tender and cooked through, pour off any excess stock that remains and reserve.
4. Pour all contents into a food processor and mix. If the cauliflower seems too dry, add in some of the reserved stock.

Cooking WOD 12.6 (Sweet Potato & Egg Salad)

(originally from Everyday Paleo: http://tinyurl.com/d6txoa8)


Ingredients

2 small sweet potatoes, peeled and cut into small 1/2″ pieces
2 tablespoons coconut oil
5 hardboiled eggs, peeled and diced
1 cup leftover diced ham
2 tablespoons diced chives
2 tablespoons home made mayo
Sea salt and black pepper to taste

Cooking Steps

1. In a large skillet, heat the coconut oil over medium heat.  Once the oil is hot, add the cut up sweet potatoes and saute until the the potatoes are browned and fork tender.  Remove from heat and set aside.
2. In a large mixing bowl add the diced eggs, ham, and chives.
3. Add the cooked sweet potatoes, mayo, salt and pepper and mix well.
4. EAT!!!  YUM!!! GOOD!!!

Cooking WOD 12.5 (Cauliflower Pizza Bites)

(originally from http://www.damyhealth.com/2012/03/cauliflower-pizza-bites/)

Ingredients:

• 2 Cups Grated Cauliflower (Note – Approximately one head of cauliflower)
• 1/4 Cup Egg Whites
• 1 Cup 1% Cottage Cheese (drained)
• 1 Tsp Oregano
• 2 Tsp Parsley
• 1/4 Tsp Garlic Powder
• 1 Tbsp Coconut Oil (Optional)
• 1-2 Tbsp Frank’s Hot Sauce (Optional)

Directions:

1. Pre-heat your oven to 450 F.
2. Using a healthy cooking oil spray your mini muffin tin.
3. In a hot frying stir fry the “cauliflower rice” until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
4. Place all other ingredients the food processor and blend until smooth.
5. In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
6. Evenly spoon mixture into your muffin tin molds. Press down evenly and firmly (*Pressing down firmly is very important to make sure these stick together).
7. Place in your oven and bake for 25-30 minutes.
8. Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).
9. Once cool remove from muffin tin (either by tipping them out OR by running a thin knife down along the side and popping them out).

REVIEW:  They taste great if you like cauliflower.  They smell awful. 

Cooking WOD 12.4 (Roasted Brussel Sprouts with BACON!)

Recipe originally from Serious Eats  (http://tinyurl.com/6mkfzwh)

Ingredients

• About 2 1/2 pounds brussels sprouts

• 4 tablespoons olive oil, plus more as needed
• Salt and pepper, to taste,

• 2 medium onions
, peeled and sliced thin
• 2 to 3 ounces smoked bacon (about 3 strips), cut into 1-inch by ¼-inch pieces
• 1 tablespoon or so chopped fresh flat-leaf parsley



Cooking Steps

1. Preheat oven to 400°F.

2. Wash and trim stems and outer leaves from brussels sprouts and cut any really big sprouts in half. Dry well, place on baking sheet, and set aside.
3. Cook the bacon in a skillet over low heat, until it is crispy and most of the fat is rendered, about 5 minutes. Remove the fat and lay the bacon on paper towels to drain.
4. Drizzle two tablespoons of olive oil in the skillet and caramelize the onions over low heat for about 20 to 30 minutes, stirring occasionally to prevent browning. Add oil as necessary and deglaze pan with a tablespoon or so of water if brown bits form on the bottom of the skillet.
5. While the onions are caramelizing, drizzle the remaining two tablespoons of olive oil over brussels sprouts and give them a quick toss to coat the brussels sprouts evenly. Sprinkle with salt and pepper.

 Turn the flat side of any cut sprouts face down.
6. Roast brussels sprouts for about 20 minutes, giving the baking sheet a good shake once or twice to encourage even browning. They are done when the outer leaves are well-browned and a paring knife can be inserted through the middle of a sprout without much resistance.


7. Toss the brussels sprouts, bacon, and onions together. Turn them out onto a serving platter and garnish with parsley.

REVIEW:  We didn't end up making this, but really, you can't go wrong adding bacon to anything.

Cooking WOD 12.3 (Confetti Cauliflower Fried Rice)

Recipe originally from The Clothes Make the Girl (http://tinyurl.com/79b422v)

This recipe makes enough for 2; easy to double or triple!

Ingredients:

1/2 cup onion, finely diced
1 green pepper, finely diced
1 red pepper, finely diced
1 carrot, grated
2-3 cups grated cauliflower
olive oil or coconut oil for sautéeing

Cooking Steps:

1. Prep the vegetables. Dice the peppers and onion in a 1/4-inch dice; try to make them all the same size so they cook evenly. Shred the carrot with a grater or peeler. Turn the cauliflower to “rice” in a food processor or with a grater.
2. Cook the vegetables. Put some olive oil in a saute pan. I used 1 teaspoon for the onions, peppers, and carrot – cook those vegetables until they’re tender and starting to brown. Then I added another 2 teaspoons of oil, the cauliflower, a pretty good sprinkle of salt, and stir-fried the whole thing ’til it was hot and slightly browned.

Cooking WOD 12.3 (Cauliflower Pizza Crust)

Recipe originally from Spark People  (http://tinyurl.com/cwysky)

Ingredients

Cauliflower, riced, 2 cups
Egg, fresh, 2 large
Finely Shredded Cheese, 1.5 cups
Dried Oregano, Garlic powder, Salt, Pepper

Cooking Steps

Rice or finely chop the cauliflower. Beat eggs, add the cauliflower, shredded cheese, garlic powder, salt & pepper to taste. Mix, then press into a parchment paper covered pizza pan. Bake at 450 for 15 to 20 minutes.

Remove the crust from the oven and cool for about 10-15 minutes.
Add desired pizza topping such as red sauce, BACON, mushrooms, green pepper, onions, cheese, etc. Bake until cheese is bubbly.
This makes four pieces (or one if you’re really hungry) :)

Cooking WOD 12.3 (Zucchini Pancakes)

 Recipe originally from Clean Eats with Nicki Peet  (http://tinyurl.com/6mpzbhv)

Ingredients

2 large Zucchini
3 eggs
2 tbs coconut flour
1/2 tsp garlic powder or clove fresh garlic
sea salt & pepper for taste
coconut oil for frying ( or olive oil if you prefer)

Cooking Steps

1. Shred zucchini ( approx 2 cups shredded) 
2. Whisk eggs and sift coconut flour into the eggs.
3. Add eggs and coconut flour to zucchini, add salt, pepper, garlic. Mix well.  The mixture will seem watery, not like real pancake batter, but this is how it’s supposed to be.
4. Heat a few Tbs of coconut oil in frying pan
5. I used a 1/4 measuring cup so scoop the mixture into the frying pan.
6. Cook until brown on both sides.

Cooking WOD 12.2 (Paleo Crunch Bars)

3/5/12


(can't remember original source...)

Ingredients

1 cup Raw Pumpkin Seeds
1 cup Pecans
1 cup Shredded (raw, unsweetened) Coconut
1.5 cups Almond Meal
1 cup Raw Sunflower Seeds
3 tsp Cinnamon
3 tsp Pure Vanilla Extract
1/2 cup Coconut Oil
1/2 cup Honey

Cooking Steps

Preheat oven to 350 degrees.
Grind the pumpkin seeds, pecans, and coconut in a food processor until it’s a coarse flour.
In a large mixing bowl, combine the pumpkin/pecan/coconut flour with the almond meal and sunflower seeds. Use your hands. This is also when you add the cinnamon.
Add in the vanilla and the coconut oil stir with a spatula until the mix is evenly coated.
Add the honey and fold the mixture together until it is consistent throughout.
Place a sheet on parchment paper on your baking sheet.
Put the mix onto the parchment paper and press it in until it is even and spreads out.  Make sure the edges are nice and tidy.
Bake for about 10-15 minutes. Keep an eye on it though. Once it is golden brown and the aroma fills your kitchen, it’s ready.
Remove it from the oven and let it cool though before you cut them into bars and take them out of the pan.  If you cut them when they are still hot, they won’t keep their shape.  Coconut oil is solid at room temperature, so let them cool to room temp so they will stay together.

Cooking WOD 12.2 (Paleo Chocolate Cupcakes with Chocolate Frosting)

3/5/12




Originally from Fast Paleo (http://fastpaleo.com /paleo-fied-chocolate-cake/)

Ingredients for cake

• 1 cup almond flour
• 1 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup coconut oil, melted + a tablespoon or so for greasing pan
• 4 eggs
• 1 tsp vanilla
• 3/4 cup honey

Cooking Steps for cake

Preheat oven to 325 degrees and grease a glass pan with coconut oil (I used an 11×7 pan, but you could use 9×13 for thinner cake or 9×9 for a thicker cake or you can make cupcakes!). Combine dry ingredients in medium bowl and set aside. Whisk eggs, melted coconut oil, vanilla and honey together and pour into dry ingredients. Stir until combined and pour into greased pan. Cook for about 25-30 minutes, depending on how thick your cake is going to be.


FROSTING:
Originally from Paleo Effect (http://paleoeffect.com/recipes/chocolate-frosting-paleo-effect/)

Ingredients for frosting

¾ cup Coconut Oil
¼ cup Agave Nectar
¼ cup Honey (raw)
1 tsp Vanilla
¾ cup Cocoa
2 Tbsp Almond (or Coconut) Milk
1 tsp Sea Salt

Cooking Steps for frosting

Mix everything together except the sea salt in a blender until the ingredients are blended. Spread over our chocolate cake and sprinkle about 1 tsp Sea Salt over the finished cake. It’s really a great combination of sweet and salty, promise!

Cooking WOD 12.2 (Butternut Squash Lasagna)

3/5/12



Original recipe from Health Bent (http://www.health-bent.com/beef/paleo-butternut-squash-lasagna)  made popular by Coach Frank.

Ingredients

• 1 lb hot Italian sausage, casing removed
• 1 red onion
• 3 cloves garlic
• 1 15 oz can pizza sauce
• 1/2 c roasted red peppers
• 1/4 c extra virgin olive oil
• couples leaves of fresh basil (leave it out if you don’t have it, just freshens up the sauce a bit)
• 1 small butternut squash

Cooking Steps
Preheat your oven to 400ºF.
In a saute pan crumble the sausage and brown it, along with the onions & garlic.
While that’s going, cut the top and ends of the squash off and peel it. Split it into 1/4′s. What I mean by that is, right where the squash starts to turn bulbous, cut it in 1/2, width-wise. Split those two halves in half, lengthwise. This will make it much easier to cut into planks. Pull out the seeds. Don’t be anal about getting out all the strings, as you won’t even notice those when they’re cooked. Slice the squash into the aforementioned planks.
Make the sauce by pureeing the pizza sauce, red peppers, olive oil and basil. If you don’t a contraption that will puree (blender, food processor, immersion blender), chop up the red peppers and just whisk everything together.
Using a 9×9 oven safe baking dish, put down enough sauce to lightly cover the bottom of the dish. (This keeps the squash from sticking to the pan.) Next add the squash, trying not to overlap the pieces, then spoon on the sausage mixture, followed by the sauce. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna.
Bake for 45 minutes. You’re looking for a bubbly pan with a crispy, browned top. Right out of the oven, the lasagna may by liquidy, let it set for a good half hour before cutting into it, as it will solidify.

Cooking WOD 12.2 (Crockpot Chicken)

3/5/12


Originally found in Everyday Paleo (http://everydaypaleo.com/2012/01/26/another-budget-friendly-paleo-meal-by-erika-creamy-chicken-tomato-crockpot-soup/)
(slightly modified by me)

Ingredients

4-8 skinless boneless chicken breast (depending on the size of your crockpot)
Garlic salt to taste
2 tablespoons Italian Seasoning
1 tablespoon dried basil
3-4 cloves garlic, 1 tbsp fresh rosemary, chopped.
1 14 oz. can of coconut milk (full fat) (2 of these if you're using a lot of chicken)
1 28 oz. can diced tomatoes and juice (2 of these if you're using a lot of chicken)
1 cup of chicken broth (if you have room in the crockpot)
Sea Salt and pepper to taste

Cooking Steps

Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

Cooking WOD 12.1 (Grain-free chocolate chip cookies)

2/22/12

Recipe originally from Paleo Plan (http://www.paleoplan.com/2011/01-25/grain-free-chocolate-chip-cookies/)

Ingredients

• 3 cups almond flour
• 1/2 cup coconut oil, melted
• 1/2 cup raw honey
• 2 large eggs
• 1 tsp baking soda
• 1 tsp sea salt
• 1 tsp vanilla extract
• 1 1/2 cups Enjoy Life Semi-Sweet Chocolate Chips

Instructions

1. Preheat oven to 375℉.
2. Line a baking sheet with parchment paper.
3. In a small mixing bowl, combine dry ingredients. Set aside.
4. In a medium mixing bowl, beat the eggs, honey, and vanilla extract with a hand mixer, or wire whisk.
5. Pour wet ingredients slowly into dry ingredients and beat with mixer or fork until combined.
6. Add the melted coconut oil and continue to blend until combined.  Stir in chocolate chips.
7. Drop Tablespoon size balls of cookie dough onto prepared baking sheet.
8. Bake for approximately 8-10 minutes.

Cooking WOD 12.1 (Butternut Squash soup)

2/22/12


Again, Trish's recipe.

Cut up butternut squash.
Boil till soft.
Blend with some chicken broth.
Season to taste.

Cooking WOD 12.1 (Ratatouille)

2/22/12



This is Trish’s made up recipe.

Chop up eggplant, zucchini, tomatoes.
Add water and chicken bouillon.
Cook the heck out of it.
Season to taste.

Cooking WOD 12.1 (Paleo Shepherd's Pie)

2/22/12




This recipe I kinda just made up.

Cook ground beef with onions and garlic.
Add in some chopped cauliflower.
Season it all with salt & pepper and fresh rosemary.
Put that in the bottom of a baking pan.
Add mashed sweet potatoes on top.
Top it all off with (almost crispy) bacon.
Cook in the oven till the bacon finishes crisping up.