Call or text us 2066834250

Living Happy, Healthy and Paleo... / paleo

Just another day at the market...

We have spent the Summer loving the warm weather, friends and healthy food. This morning we headed off to our local farmers market with coffees in hand and empty bags to be filled with organic produce.  The Seattle area is famous for gorgeous bouquet of flowers wrapped in paper. Our farmers market always has a beautiful selection. Today wasn't any different. My youngest daughter picked out this lovely bunch. It is filled with dahlias, zinnias, stock, dianthus and foxglove to name a few. These bouquets will last for a week or two and cost $10. Score!  I always pick up my meat from Olsen Farms. I use it at home and lately for my my business. They are from Coleville, WA and make a 6 hour drive to our market and I'm sure glad they do! Their beef, lamb and pork is grass-fed and grass-finished. Their dried meat is amazing! To learn more about Olsen Farms http://potato1123.blogspot.com/2011/02/love-potato.html?m=1 I picked up a few pounds of pablano peppers. During this time of year I make pablano pepper sauce. After it is freshly made, it will store for months in Mason jars. Our family uses it to add flavor to egg scrambles, soups and roasted vegetables. I will write a blog post after this one and share the recipe. I tried something new today, Bubblegum plums. They are pink and round and incredibly sweet.  These won't last long in our house. 
68519683
Read more

Who needs mashed taters..

I just bought some really nice parsnips and rutabaga's to mash. My family loves to dip their steak in this creamy concoction. The combo creams like potatoes but has a fresh celery taste which goes lovely with steak and chicken. Peel and cube your parsnips and rutabaga's then boil until fork tender. I used 3 medium rutabaga's and 2 large parsnips.    Drain and place in your food processor. Add 1 tablespoon grass fed butter, salt, pepper and about 1/3 cup of unsweetened coconut milk. Process on high for about 3 minutes or until smooth. For a thinner mash add more coconut milk. Enjoy!   
68519683
Read more

Whole 30 Approved..

Dinner was served late tonight and I still managed to stay on track for day two! I pan fried pork loin chops in coconut oil after I sprinkled both sides with Trader Joe's 21 seasoning and sea salt. The chops are pretty thick, 2 inches almost. To make sure they are thoroughly cooked I flipped them after 10 mins. Another 10 minutes pass and I take them out to rest for five minutes like I do beef before serving      Right now artichokes are looking amazing. I steamed three of those up. The artichokes usually take 45 minutes to steam in a big pot with about 2 cups of water.     When the artichokes are fork tender I know their ready to serve. I cut them in half before serving.     Plate your pork loin chops, artichokes and serve with some Paleo mayonnaise.  So easy and healthy! 
68519683
Read more

Lemony Sesame Chicken

IMG_9072 What could be better on a cold rainy day then the smell of chicken roasting in the oven. Lemon gives a lovely tartness to the chicken and really brightens the taste of all the fresh herbs. "Lemony Sesame Chicken" 3 lbs of chicken 3 tablespoons lemon zest 1/2 cup lemon juice 1/2 cup extra-virgin olive oil 1 tablespoon sesame oil 1/2 cup fresh parsley; chopped 1 tablespoon fresh thyme 2 tablespoons fresh rosemary; chopped 3 garlic cloves; smashed then roughly chopped 2 tablespoons paprika 2 tablespoons coriander 1 tablespoon sesame seeds 1 teaspoon pepper 1 teaspoon Kosher salt Preheat oven to 350° Combined all ingredients in a large bowl, mix well. After I zest and juice the lemons, chop them up and add to the chicken. Cover and let marinate for 30 minutes. In the meantime, line a cookie sheet with parchment paper. After the 30 minutes has passed dump the entire contents of the bowl on the cookie sheet in a single layer. Be sure to use a spatula to get everything out of the bowl and over your chicken! Bake for 45 to 60 minutes or until the chicken is a nice golden brown.

IMG_9075-0
68519683
Read more

Spaghetti Squash Saucy Lasagna

IMG_8170 You will need 2 to 3 spaghetti squash's cut in half, lengthwise with the seeds removed placed on parchment lined cookie sheets. Bake at 350 degrees for 45 to 60 minutes depending on your oven. Once this is done, remove spaghetti squash from oven and let cool for 10 to 20 minutes. Now you can scoop out all of that yummy goodness inside of the squash!

IMG_9042 Here is where I do things differently. After scooping all of the flesh from the squash, I start filling up mason jars. I can almost fit an entire spaghetti squash in 1 quart mason jar. Store spaghetti squash for assembling lasagnas later.

IMG_9028

IMG_9029 Today I took a jar of spaghetti squash out of the refrigerator and made a quick sauce from tomatoes, grass fed ground beef, scallions, mushroom and onions.

IMG_9026-0 Use a 9" x 11" casserole dish greased with virgin unrefined coconut oil. Put your first layer down of spaghetti squash and then sauce and repeat until you've done the steps twice with sauce ending up on top.

IMG_9032-1

IMG_9034-0 Once the layers are done bake in the oven at 350° for 15 to 20 minutes. If you have sauce leftover jar it for later and you can assemble a quick dinner easily any night of the week! Bon appétit
68519683
Read more

Fried Rice Now and Later

IMG_8974-1 On Sunday's I do meal prep for the rest of the week. I love making large batches of cauliflower fried rice. My family will eat it the day I make it. I mason jar the rest and save it for later. It will come in handy on a busy weeknight when I need a quick dinner. Add cooked chicken or pork for a heartier meal. IMG_8973-1 "Tam's Now and Later Fried Rice" 2 large heads of cauliflower that has been "rice" in your food processor. About 8 cups 5 tablespoons Kerrygold Irish Butter 3 tablespoons sesame seeds 1/2 cup Bragg's Liquid Amino's 1 10oz bag organic frozen mixed vegetables 4 brown organic eggs Fresh cracked pepper First cook your eggs in 2 tablespoons of the butter. Set aside IMG_8961 My wok comes in really handy for this but a good sized skillet will work fine. Add the rest of the butter, mixed vegetables, sesame seeds and pepper. Cook for 1 to 2 minutes. Add your cauliflower "rice" and combined well while adding liquid Amino's. Lastly add cooked scrambled eggs and mix well. Enjoy! IMG_8968
68519683
Read more

Let's Talk Coconut

Before living in a Paleo lifestyle I had no idea what coconut cream was. Thankfully those days are behind me.I have tried several brands of coconut cream but the one I like the most comes from Trader Joe's. It is thick and creamy yet inexpensive. You can freeze it, add a few bananas and a cup of berries and have the most wonderful Paleo ice cream ever! I also take a large spoonful and add it to my coffee for creamer. I use coconut cream in the base for my chicken curry. I use coconut cream instead of milk for the base to my hot chocolate recipe. Lately I have been using it in place of yogurt for my families fruit parfait's. I really think you can use it anywhere in place of dairy to add a rich and creamy texture.

2015/01/img_8857.jpg
68519683
Read more

Coconut Crêpes

Saturday is the day my daughters look forward to homemade crêpes. That was before we decided to live a Paleo lifestyle. It has taken me a lot of trial and error but I finally made a recipe that works. I serve my crepes with strawberries, blueberries, banana, raspberries or any other fruit you love! I get fancy and melt some dairy free chocolate chips for a drizzle. My girls love it! Taste like a chocolate covered strawberry. "Coconut Crêpes" 1 cup coconut flour 1 egg 1 egg yolk 1 1/2 cup coconut milk 1 teaspoon vanilla extract 2 teaspoons Kerrygold melted butter Place coconut flour in a bowl. Make a well in the middle; see picture below. Place egg plus the yolk. Slowly add coconut milk while constantly stirring with a whisk. Slowly combined until smooth. Add melted butter. Heat medium sized fry pan. I melt a small ramekin with butter. I use the butter to coat the pan before I put in the crêpe batter. I pour a small amount of batter in the center of the hot pan. Tilt the pan back-and-forth until it completely covers the bottom. Wait a few minutes and then flip over when they are light golden brown. Repeat this process and you should have approximately 10 to 12 crêpes.

2015/01/img_8742.jpg

2015/01/img_8744.jpg

2015/01/img_8745.jpg

2015/01/img_8755.jpg

2015/01/img_8754.jpg
68519683
Read more

"Who Doesn't Love A Good Parfait"

It doesn't take a lot of ingredients or time to make a tasty treat. You will need some small mason jars, coconut yogurt, berries of your choice and raw honey. You can add any fruit that you like. You are only limited by your imagination. Think about adding toppings like flaxseed, Chia seed or hemp seeds for texture. I will make these up in the morning to send with my daughters in their lunches. The mason jars make them extra special I think. They are relatively inexpensive you can usually find them at your local hardware store or Target. I also do salads, breakfasts, soups and desserts in mason jars. They are kind of addicting!

2015/01/img_8656.jpg

2015/01/img_8658-0.jpg

2015/01/img_8659-0.jpg
68519683
Read more

Seasoned Baked Chicken Legs

Before my daughters come home from school I like to bake up a casserole dish full of crispy baked chicken legs. The house gets filled with the aroma of spices that comes from the slow roasting of the chicken. One whiff and they know mom is already made dinner. "Seasoned Baked Chicken Legs" 2 pounds chicken legs or any other part of the chicken you would like to use like breast or thighs 1 tablespoon crushed garlic 2 tablespoons extra virgin olive oil Himalayan salt Black pepper 1 teaspoon smoked Paprika 2 tablespoons Italian seasoning Put chicken legs and a 12" x 8" casserole dish. Add olive oil, spices, garlic and mix well. Bake at 300° for one hour, turn chicken over and bake for another 45 minutes or until skin is perfectly crisp on both sides. Every oven is different. Your oven may cook a lot faster than mine! Cooking time may vary. Remember experimenting is half the fun. You could always add fresh parsley or lemon to this recipe! Bon appétit /home/wpcom/public_html/wp-content/blogs.dir/989/71638730/files/2015/01/img_8548.jpg
68519683
Read more

Baked Zucchini Wedges

As a child growing up I really disliked zucchini. My mother used to grow it in the garden and we had it with every meal! I think it was the only vegetable that she was good at growing. As an adult I love it! But winning my daughters over is a battle worth winning! I have succeeded in making it two ways. The first is grilled. The second is baked. I take zucchini and cut into large wedges. The larger wedges seem to hold up better in the oven. They get a chance to crisp without turning to mush. I season mine with Italian seasoning that I buy in the bulk section at Whole Foods Market. You may use whatever you like. Preheat oven to 350. Place zucchini wedges on a baking sheet, lightly tossed with olive oil and arrange in a single layer. Lightly dust with coconut flour and your seasonings. Bake for 20 to 25 mins.

/home/wpcom/public_html/wp-content/blogs.dir/989/71638730/files/2015/01/img_8498.jpg
68519683
Read more

Roasted veggies on a cold night

Every Friday or Saturday I make a huge pan of roasted vegetables. They are vegetables that I bought with the intention to make something with but sat alone in the refrigerator until they are just about to go bad. Instead of wasting food, I clean them up, cut them up and cover in melted coconut oil. I keep it interesting by adding different seasons like Italian one week or Greek the next. This batch contains sweet potato, carrots, yellow beets, garlic and Brussels sprouts. The next time you have a bunch of vegetables on the verge of going bad don't throw them out, roast them up! /home/wpcom/public_html/wp-content/blogs.dir/989/71638730/files/2015/01/img_8224.jpg
68519683
Read more
26 results