Thursday, September 12, 2013

Posted by Leslie Livingstone 9:16 AM No comments
(Courtesy of Paleoaholic )

“Autumn is a second spring when every leaf is a flower.” 
― Albert Camus
Now that my body thinks it is fall, I am craving hearty stick to your ribs food.  I am not quite ready to break out the crock-pot, but definitely looking for something more than a salad.   This recipe has great flavor and the added bonus of a quick weeknight meal. 

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
  • 4 pork chops with the bone in ( I chose boneless )
  • Salt and pepper to taste
  • 4 tablespoons coconut oil
  • 1 large onion, sliced
  • 4 apples, cored and sliced
  • 2 tablespoons honey
  • 1 cup chicken broth (I had enough liquid in my pan that I did not add the broth the Apple and onion when cooked down create a juice)
Instructions
Sprinkle pork chops on both sides with salt and pepper to season. (season to taste)



Heat 2 tablespoons of coconut oil in a frying pan over medium heat.
Cook pork chops in coconut oil and cook for 5 minutes on every side until brown.
Add the remaining 2 tablespoons of coconut oil.      (I did not add remaining oil.)
Stir in the onion, apple slices and honey.


Cook until the onions have caramelized and the apples turn soft. Stir in broth.
Pour the apple and onion mixture over the pork chops as topping.
Enjoy!


Sunday, September 8, 2013

Posted by Leslie Livingstone 9:29 PM No comments
Living a Paleo lifestyle can be difficult in a house of foodies.  I have felt that lately I have been living a faileo lifestyle when it came to my diet.  Being in off season means that I need to pay attention to my diet more than ever.  My goal this week was to find recipes that my family would enjoy and leave them feeling satisfied.
This is one of my new favorites.

Paleo Chicken Marsala
Serves 4

INGREDIENTS:

·         4 boneless skinless free range chicken breasts
·         4 TBS Extra Virgin Olive Oil
·         2 Large Shallots – chopped
·         6 Cloves garlic – crushed
·         1 Yellow onion – diced
·         1 tsp fresh ground black pepper
·         6 sprigs fresh thyme – leaves removed from stems
·         16-20 fresh sage leaves – torn
·         4 cups of large white or crimini brown mushrooms – quartered
·         1 1/2 cups marsala wine
·         2 Cups Chicken Stock
·         1 1/2 TBS All Purpose Flour Mix

FOR GARNISH:
·         Asparagus spears
PROCEDURE:

Heat stove to Medium High. In a large mixing bowl combine 2 TBS of the olive oil with the shallots, garlic, onion, pepper, thyme, and sage.  Mix well.  Slice chicken into thin chunks and add to mixture.  Combine well and allow to marinate for 10-15 minutes while you snap  the asparagus spears.  In a large saute’ pan heat the remaining 2 TBS of olive oil and brown and saute’ the chicken mixture over medium heat until chicken is cooked.  Remove chicken from the pan and set aside.
Return saute’ pan to the stove and add the quartered mushrooms.  Saute’ for 5 minutes over medium heat, stirring often.  With mushrooms still in pan, increase heat to medium high and deglaze with the marsala wine.  With wire whisk, tongs, or spoon, remove browned bits from the bottom of the saute’ pan and stir them into the marsala sauce.  Add chicken stock and heat sauce to a simmer.  Simmer the sauce for 10 minutes to reduce.  Steam your asparagus.  After 10 minutes, add the all purpose flour  to the sauce to thicken it.  Add chicken to the sauce.  Combine and coat the chicken with the sauce and in a large decorative serving bowl, serve it over the steamed asparagus.  Enjoy!

NUTRITION INFO: (Per Serving) 354Calories, Total Fat 13.8g, Sat. Fat 2.3g, Cholest. 78.6mg, Sodium 104.7mg, Carb. 13.9g, Fiber 3.1g, Sugars 4g, Protein 33.5g


Posted by Leslie Livingstone 9:26 PM No comments


A versatile recipe for all your gluten-free baking needs. I use it for pancakes, waffles, cakes, cookies, scones, biscuits, and quick breads. When choosing which flour combination to use, consider that sorghum will give you the lightest result in baking. Millet and amaranth will give you a heavier result. For cakes and cookies, I recommend using sorghum. For breads, scones, and biscuits, millet or amaranth are good choices.

Gluten-free Flour Blend Ingredients

                                                              4 cups mix            8 cups mix 
Organic brown rice flour                    1 ½ cups               3 cups 
Organic white rice flour                     1 ¼ cups               2 ½ cups
Organic sorghum, 
buckwheat, millet or amaranth*      ½ cup                    1 cup
Organic potato starch flour               ½ cup                    1 cup 
Organic tapioca flour                          ¼ cup                    ½ cup 

Most of these flours are available at any heath food store or online.  Gluten free products are becoming more and more available, which is great!  I really love Bob's Red Mill gluten free flours.  They are all wonderful!  Now once I mix up my flour blend, I use it up pretty quickly so I store it in an airtight container in the pantry.  Store in the refrigerator for long term storage.


Any recipes that call for flour will use this mix unless specified.



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