I continue to sample new products that are paleo and fit into a whole30 life style. I have been hooked on nut butter forever. As a kid I loved peanut butter but since peanuts nuts are not considered paleo I have switched to sunflower and almond butter. If your read the ingredients on most nut butter you will find that they normally have sugar and other not so good junk in it. I learned about paleo meenut butter online and was very excited to give it a try.
Meenut butter is a combination of nuts and coconut into a wonderful nut butter. No added sugar and made with all local ingredients. It has a wonderful consistency that is slightly sweet and slightly salty. It worked great in my morning smoothies and as a snack with carrots and apples. Filled with all the good stuff to keep you going all day. One serving has 5 grams of protein and only 1 gram of sugar! They have great recipe ideas listed on their site include cookies, cupcakes and savory treats.
INGREDIENTS (Quadruple Nut Power): California Almonds, California Organic Walnuts,Pecans, Organic Macadamia Nuts, Organic Coconut; Contains 2% or less of: Organic Golden Flax Seeds, Organic Sunflower Seeds, Sonoma Sea Salt;
CONTAINS: Tree Nuts
You can find meenut butter in some stores across the country or buy online at: http://mee-eat-paleo.myshopify.com/
They have a great selection of goodies to choose from. Makes a great treat or gift for anyone.
Soup is great year round. It is easy to just buy the basic soup in a box or can but it’s filled with preservatives, sodium and junk. This soup is so good everyone will think you bought it.
2lbs butternut squash
2 apples ( cut off the core but leave skins on)
1qt chicken broth
2 carrots (cleaned, peeled and chopped)
1 tsp salt
1 teaspoon cinnamon
1/2 teaspoon pepper
Peel and chop the squash into chunks. Some grocery stores sell one pound packages already prepared and cut up ( if using only use one package). Place squash chunks in slow cook and add carrots, apples, salt, pepper and cinnamon. Then pour broth on top and place cover on slow cooker. Cook on high for 4 hours. Then using a blender or food imersiour blend the soup well till no chunks remain. Cook another 2 hours on low. Serve hot!
I’m always looking for easy meals that I can make on Sunday that makes lots of extra food for the week. This chicken recipe is perfect with tons left over for lunches. The secret ingredients is fresh squeezed orange juice it helps caramelize the meat and add a little bit of sweetness.
5 Pounds chicken on the bone with skin on (see below for details)
2 tablespoons olive oil
2 teaspoon salt
2 teaspoon pepper
2 teaspoon poultry seasoning (optional)
Chicken- you can basically use any kind of chicken as long as it’s skin and bone on. One option is to use 1 to 2 chickens and just cut them apart into pieces. Another option is to either get a pack of chicken wings, quarter legs and breast or any mix of the three.
The first step is to prepare the chicken. If you’re using a whole chicken have it cut into pieces. Start rinsing the pieces under cold water and pat dry. Place the chicken in a large bowl and add olive oil, salt, pepper and any other seasoning if using. Mix together well by hand. Now, squeeze the juice of one orange on top of the chicken into the bowl. Mix together one more time by hand trying to get some seasoning underneath the skin of each piece chicken. Next, place the chicken on a large foiled baking sheet skin side up. Bake the chicken at 450 to 500°F for about an hour and 15 minutes. Chicken is done once skin on top is a crispy dark golden brown. Serve hot and enjoy.
As my Whole 30 adventure continues I am coming up with fun new lunch items. I was craving a good egg salad sandwich and this is what I came up with.
2 Hard Boiled Eggs
2 Tablespoon Mayo (see my paleo version)
1/2 teaspoon salt
1 pinch pepper
Place the peeled eggs in a bowl and mash with fork. Add mayo, salt and pepper to bowl and mix. Next, cut the avocado in half and remove the seed. Gently spoon out the inside of each half of the avocado in one piece and place aside. Then fill the each half with even scoops of the egg salad. Enjoy!
I’m currently trying to do the whole 30 challenge. The rules are you can’t eat any grains, sugars or basically any starches. It is inherently gluten-free and Paleo but you can’t have maple syrup, honey or any type of sweetener. I have been trying to come up with a new snack ideas. This one came out great!!
2 cups whole pecans
2 tablespoons coconut oil
2 teaspoons cinnamon
Start by melting the coconut oil in the microwave in a small bowl. Place the pecans in a large bowl, add the melted coconut butter and toss. Add the cinnamon and continue to toss gently. Spread the pecans out on a foiled baking sheet. Bake at 250° for about 25-30 minutes. Toasting the nuts in the oil will help them caramelize and bring out some sweetness. Allow the nuts to cool and then enjoy.