Chicken Stuffed with Spinach, Feta, and Pine Nuts

I know you are sad its not more beets...So a 'perfect paleo' diet says no dairy, how ever I am not perfect and you can find fetas from a goat too. Also the recipe calls for 2oz for a serving of 4.  My though is unless you are allergic, enjoy your little cheat, its a better cheat than ice cream.  Well not exactly, but you know what I mean. 

5oz fresh spinach, chopped
1/2 cup crumbled feta cheese (I used garlic and herb feta, why not?)
2 tablespoons pine nuts, toasted
1 teaspoon fresh thyme, minced
2 teaspoons fresh lemon juice
3 galric cloves, minced
4 (6 oz) chicken breasts
1 tablespoon olive oil
1/2 cup chicken broth
Salt
Pepper

Fire up the oven to 350.  Heat oven proof skillet over medium-high heat.  Add spinach to pan, and cook until spinach wilts (continuously tossing).  Place spinach in a colander and press until barely moist.  Combine spinach, feta, nuts, thyme, juice, and garlic.  Cut a horizontal slit thorough the thickest portion of the breast to form a pocket.  For some slicing tips check out the Chicken Pizza post.  Stuff about 3 tablespoons of the spinach mixture into each breast.  Seal with wooden toothpicks and sprinkle breasts with salt and pepper. In oven proof pan, heat oil over medium-high heat.  Add chicken and cook for 3 minute each side.  Add broth, and cover pan.  Place pan in oven and back at 350 until done, about 15minutes.  Then devour!  

*If you really want to get wild add a small handful of fresh basil and wilt together as recipe states.  Its delicious.  How do I know?  Well I didn't confuse spinach for basil from my CSA, and my roommate did not ask, is that fresh basil I smell? before I figued it out.  So please stop asking. I discovered this delicious combination by my sheer, and oh so so, so, so mature and sophisticated pallet.  Yeah I almost believe that too! :)
*There was lots of yummy juices left over.  I saved it in a seperate container to sprinkle over steamed broccoli and cauliflower!  It takes it from 'plain' to 'zang!'
So rhyming isn't my strong suit either.....

Summer isn't over yet, lets BBQ!

I shared my sob story last week about having a hard time with nightshades.  Some things are easier than others to avoid, or substitute, but BBQ sauce is a favorite condiment of mine and it jazzes up plain ol' pork, beef, and chicken.  I will admit I cannot take any of the creative genius in this one today.  I got the original recipe from Mark's Daily Apple, however ketchup and BBQ sauce have large amounts tomatoes which are hard on my stomach these days.  So what is a girl to do?  In my complaining out with friends this topic came up along with beets (hence last week's post). Instead of tomatoes I tried some roasted beets.  I realize not everyone is nightshade intolerant so I am going to share Mark's recipe and my beet-up ketchup BBQ! This is what I got!

His:                                                         Mine:
6 ounces tomato paste                           4-6 roasted and peeled beets
2/3 cup apple cider vinegar                   2/3 cup apple cider vinegar
1/3 cup water                                         1/3 cup water
2 tbsp of honey or apple sauce              2 tbsp of honey or apple sauce
2 tbsp onions                                          2 tbsp onions
2 cloves garlic                                        2 cloves garlic
1 tsp salt                                                 1 tsp salt
1/8 tsp ground allspice                           1/8 tsp ground allspice
1/8 tsp ground cloves                             1/8 tsp ground cloves
1/8 tsp pepper                                         1/8 tsp pepper

If using the beet recipe, before blending, cut stems and roots from beets and place in oven at 400 for about 30min or until skins peel off.  Combine ingredients in food processor and blend until the onion disappears.  If you have used beets, it won't be as smooth, well at least mine wasn't, but I don't have the greatest blender. 

*remember beets are tomatoes, but its not that bad
*if playing the substitution game, if you don't like it (the substitution) just don't eat it!  

And now the BBQ!

His:                                                            Mine:
2 strips of thick bacon, chopped               2 strips of thick bacon, chopped
   or 1 teaspoon of smoked paprika,         1 small onion (minced)
   or chipotle powder to taste (this            1 clove garlic (minced) 
   gives the sauce its smoky flavor,            4-6oz small roasted, and peeled beets
   so using either the bacon or the             1/2 cup apple cider vinegar
  spices is fine!)                                          1/2 cup water
1 small onion (minced)                              1/4 cup ketchup (use your homemade
1 clove garlic (minced)                                  version!)
1 6oz can tomato paste                              3 tbsp mustard (watch your labels,
1 tsp liquid smoke                                          homemade version coming!)
1/2 cup apple cider vinegar                       1 tbsp Worcestershire sauce
1/2 cup water                                             1 pinch ground cloves
1/4 cup ketchup (again, use                       1 pinch cinnamon
      your homemade version!)
3 tbsp mustard
1 tbsp Worcestershire sauce
1 pinch ground cloves
1 pinch cinnamon
Hot sauce to taste (any variety is fine!)


If using bacon, fry in a 2 pan until cooked through. Add the onion and cook over a medium heat for 3-5 minutes (or until onion browns). Add garlic and cook for a minute, then mix in all other ingredients and simmer for about 30 minutes. Test the mixture and add other spices, more vinegar or hot sauce until you achieve the desired taste.

Heat up the BBQ grill!  Grab your meat of choice (for me it was chicken drummies) and start cooking, browning slightly on each side, but not cooking all the way through.  Once chicken is nearly done cooking coat meat with BBQ sauce.  If you put it on all the way it tends to fall off and burn up.  If you add it later, it give it 'soak' in but crisp up as well.  Plus its easier to see if your chicken is done since the beet juice is also pink.  Remove from the heat and enjoy!
*As I said before the beet version is not the same as ketchup, Try not to let the texture and appearance scare you, it tastes better than it appears.  
*I let mine sit in the refrigerator over night before using, which allowed that onion and bacon flavor to take over a bit more.  I found it was better the next day!

Side of Dis and a Side of Dat

I know how to make meat paleo, its meat, 'nuff said!  I battle with getting my veggies in for the day without dreading to eat them. Plus upon finding my stomach is not so tolerant of nightshades, my veggie count has gone down even more.  So in an attempt to branch out and broaden my pallet here are 2 recipes from foods I wouldn't have touched with a 10ft pole a year ago.

Beet Salad
6  large or 12 small beets
1/4 to 1/2 sweet onion
2 oranges
1/4-1/2 cup sliced black olives
10 mint leaves coarsely chopped
1 tablespoon lime juice
olive oil

sea salt

Heat up the oven to 350 F.  Chop tops off of beets and wipe any dirt from skin.  Place on baking sheet and lightly sprinkle olive oil and sea salt on beets, cover with foil.  Place beets in heated oven and cook for 30-40 minutes.  When done the beet's skin should peel off easily.  When done remove from oven let cool, remove skins, and chop into chunks.  While waiting to cool.  Peel oranges with a knife.  This way all white is gone and will be juicy.  cut orange into cubes.  In bowl mix solid ingredients together, and top with olive oil, lime juice and salt.  Dish up and enjoy!


*If upon going to the bathroom in the next 4-48 hours, and you think you are dying, stop and ask yourself, "Was it the beets?"
*Beets - I thought they only came pickled.  Still not my 'favorite' but nice to have something new.   

Yam Patties:
2 Cups Yam
1/4 cup Cilantro
1 Tablespoon Garam Masala
2 Tablespoons Coconut milk
1/2 cup Almond Flour
2 Tablespoons coconut oil

Cook yams so that the skins peels off and insides are mash-able.  Mix and mash remaining ingredients except coconut oil.  In pan heat coconut oil.  Form yam mash into patties and place in hot oil.  Flip and cook until both sides are golden brown, and serve. 

This wasn't the potato cake salty creation I thought it was going to be, but did taste a bit like Thanksgiving in my mouth.  It reminded me off pumpkin pie a little bit, or maybe even French toast.  I think the next time I make these I will leave out the cilantro add some cinnamon and nutmeg.  Cook and serve with plain and simple Maple syrup!  I think this could be my new fix for French toast!


*Yams - I never liked these at Thanksgiving, put all the marshmallows, brown sugar, and butter you want on them I just have never like them. I am looking for a new way to enjoy them.  Because if I don't like them covered in 'crack', am I ever going to like them?
*I lovingly refer to sugar, gluten, bread, etc as 'crack.' As I find they are just as addicting, and when trying to quit you sound like a crack addict, "I don't have a problem, I can quit anytime.  I am just looking for a little taste.  Its ok it won't hurt. Tomorrow, I"ll be good again. I can have just little....." Shake, shake, twitch, twitch.
*The original recipe called for sweet potatoes which are more yellow in color and not quite as sweet as the yams, hence why I think maple syrup would be oh so good on it. 
*What is the difference between sweet potatoes and yams.  I am not really sure, aside from yams are less starchy, and have more color, and more vitamins.  However I also read that our American yams are actually sweet potatoes, and our sweet potatoes are also sweet potatoes.  You can only find 'real yams' in Mexico, Central and South America?  I don't know so I just went back to calling the orange ones yams and the yellow ones sweet potatoes.  Sometimes ignorance is bliss.  :)

Pan-Seared Scallops with Bacon and Spinach

While scallops may not (or maybe they are!) be part of your 'normal' dinner lineups, here is a nice and easy way to treat yourself with a delicious delicacy.   

3 Thick and meaty slices of bacon
1 1/2 Pounds scallops
1/4 tsp salt
1/8 Tsp kosher salt
1/4 Tsp fresh ground pepper, divided
1 C chopped onion
6 Cloves sliced garlic
12 oz fresh baby spinach
4 wedges of lemon

1.  Cook bacon in a large skillet over medium-high heat until crisp (cast iron if you have it).  Then remove bacon from pan saving about 1 TBSP of the drippings.  Chop the bacon coarsely and set aside. Increase heat.

2.  Gently dry scallops with a paper towel.  Then evenly sprinkle the scallops with 1/4 tsp salt and 1/8 pepper.  Place scallops into screaming hot pan with drippings.  Cook for about 1 1/2 min each side or until done.  Remove from pan and keep in warm place. 

3.  Reduce the heat to medium-high and add onion and garlic to the pan.  Sauté about 3 min,  stirring frequently. 

4.  Add half the spinach, stirring frequently for a minute.  While continuing to stir add remaining spinach and cook until wilted (about 2 min). 

5.  Remove from heat and add remaining pepper and Kosher salt.  Divide spinach on to plates, and top with the crumbled bacon and scallops, garnish with lemon.  Enjoy immediately!

Stawberry Crumble

Ok, this dish debuted at the latest ladies night and seemed to go over moderately well ;) -ha! By popular demand here it is.  I originally wanted to make it a stawberry rhubarb type crumble.  Growing up my mother used to make this rhubarb breadcrumb ice cream topping.  It was so delicious and reminds me of summer!  Unfortunately rhubarb was already out of season so it was just a strawberry.    I found a very similar recipe on everydaypaleo.com, but I was like thats' it?  I thought I could make it better.  And here it is with as always, my special tweaks.  I hope you enjoy it!

Ingredients:
4 Cups chopped strawberries
1/8 Cup honey
1 1/2 Cup Almond flour/meal
1 Tsp Cinnamon
1 Tsp Nutmeg
1/2 Tsp Cardamom
1 Egg
2 TBSP Coconut oil
Pinch of salt
1/8-1/4 Cup Chopped Pecans

Chop and or slice up strawberries the night or morning before you like to serve this dish. Heat up honey so it is runny and coats the all the strawberries.  Use more or less as needed.  Cover and let sit for at least 5 hours.  Recipe will probably work without sitting long, however I was trying to get lots of juice out of the berries. When ready to bake preheat oven to 375.  In new bowl mix remaining ingredients except the pecans and mix until crumbly.  In 9x13" pan spread out juicy strawberries, top with crumble spread out.  If you like your crumble crunchy don't mix into strawberries, if you like soggy crumble mix it all up. Top with pecans.  If you like lightly drizzle with honey before placing in oven.  Bake for 30min, crumble tops should be starting to brown.  If you like it crispier leave in another 5-10 min.

This dish is a fantastic as a warm top to ice cream, coconut ice cream or with cold coconut milk!

*careful it goes fast!

Battered Fish

As I search for reciepes I often find one I like, then another, parts of another. Then I go to the grocery store with a list of one or some of these reciepes, but somehow I still only make it home with missing parts of the reciepe.  In this case it turned out pretty good, another common bonus of my recipes its fast and easy!

Ingredients:
2 Cod Fillets
1 Egg
1/2 Cup Almond Flour
2 Tsp Italian Seasoning
1 Tsp Lemon Pepper
1 Lemon Sliced
Salt and Pepper to taste
2 Table Spoons Oil of choice

We are going to create an assembly line of deliciousness. 
Station one:  Cod Fillets
Station two:  A bowl of the egg, whipped. 
Station three:  A plate of the mixtures of the almond flour, Italian seasoning, lemon pepper, salt and pepper (its easier to mix first in bowl).
Station four:  Heated frying pan of oil
Here's how it works.  You take the fish, dunk it in the egg mixture and coat it well.  Then place on station three plate.  Press lightly so that the mix sticks.  Flip and press again, covering both sides well.  Then quickly move to hot frying pan and cook!  About 4 minutes on each side, fish will flake when done.  Slice up the lemon and squeeze on fish just before enjoying! Then enjoy! 

MMMMeat and Pesto

This is one of my all time favorite meals!  It could be because it has 3 of my favorite ingredients...meat, salt, and garlic! Baby's getting some garlic kisses tonight!

Pesto:
7-9 Cloves of garlic
1/2 a Bunch of Parsley
1/2 Cup of Pine Nuts
1/2 Tsp Salt
1 Cup Arugula (I have used romaine and other leafy greens)
1/3-1/2 Cup Olive Oil

Meat:
1-1 1/2# of Chuck Roast thinly sliced

Light the BBQ!  In food processor (with super blending blade), mix garlic, parsley, pine nuts, and salt.  Blend until large or whole pieces are no longer visible.  Add small amount of oil if needed.  Tear up arugula and add 1/4-1/2  cup at a time. Blend adding remaining olive oil for fluidity.  This make take some stirring to get the arugula blended into the mixture. 
Lay out slices of chuck roast (salt and pepper if you like, I like)  spoon and spread a helping of the pesto onto meat slice, roll up and secure with tooth pick.  Once all the meat is rolled up put on the BBQ and grill for 3 min on medium heat, flip and cook another 3 min.  The meat won't take long to cook, because its so thin, and overcooked meat will be extra chewy.  Remove from heat and load up your plate or you won't get any yourself! 

*Have your butcher, deli or meat dept slice the meat for you.  Trust me its worth it!  Slices should fairly thin but not transparent. 
*To clean your grill from the pesto-messo, after removing deliciousness, set heat to high and let heat up about 5-7 min.  Then turn off heat and scrape with grill brush until clean. 
*This is my variation of the recipe from the Performance Menu. 

"This is Bridget Jones with Situp Brittan Searching for Tuna...."

Tuna was not my favorite growing up, but its easy to work with, affordable, and really can be transformed in lots of different dishes. Since its summer lets give beef a break!

Burger:
4 5oz cans of Tuna*
2-3 Stalks of Celery chopped
1/4 of Purple Onion
3-4 Tablespoons of Mayo
1/2 Tsp Paprika
1/4 Tsp dry mustard
1/4 Cup almond flour/meal
Salt and pepper to taste
1 Clove Garlic Minced
1/4 Tsp Ginger Minced
1 Tsp Sesame Oil

Mix all ingredients except oil and form 4-6 patties. In pan, heat up oil over a medium heat, place patties in pan and cook for 4 minutes and flip. Be careful when flipping they don't hold together well.Cook for another 4 min.  Remove from heat and enjoy!  Wrap in romaine, tomato, and/or avocado for a real 'burger' experience. I liked mine with a little mayo and wasabi. You could even go back to my very first post and use the Jalapeno Ponzu. Make a bed of greens, tear up the burger and top with Ponzo for an Asian inspired salad. Possibilities are endless!

*Check your labels
*Yes I was watching Bridget Jones Diary while typing this and other tuna line was not exactly WFS.

Sides

Eat meat and vegetables, nuts and seeds, some fruit, little starch, and no sugar.  Got it memorized yet?  I hear "I know what and how  to cook meat, but I get tired of the same boring side of veggies."   Here is yet another fast and easy set of recipes to help get you some variety to your veggies.

Squash Ribbons with Red Onion

• 4  medium yellow squash (about 1 1/2 pounds)
• 1  teaspoon  olive oil
• 1  cup  thinly vertically sliced red onion
• 1  garlic clove, minced
• 1/4  teaspoon  salt
• 1/4  to 1/2 teaspoon crushed red pepper
• 1/4  teaspoon  freshly ground black pepper

Shave squash into ribbons to measure using a peeler (it is as easy as it looks).  One squash is about one cup. Toss or compost the seeds and core. In large pan, heat oil. Then add squash, onion, and garlic, and let cook for about 4 minutes (or until onion is tender).  Stir gently as it cooks.  Remove from heat, and mix in salt, red pepper, and black pepper. This makes about 3-4 servings. 

Sesame Asparagus

• 1lb Asparagus
• 1  teaspoon  olive oil
• Salt (to taste)
• Sesame seeds
• Tooth picks or skewers (not to eat :) )

Light the BBQ! Using skewers or toothpicks thread 4-6 asparagus sprigs together.  Using a basting brush or olive oil mister you have, lightly cover both sides of the asparagus with olive oil.  Sprinkle on sesame seeds to your liking and same for the salt.  Place skewers on the grill (medium low heat), for about 4 min a side, or until desired doneness.  The sesame seeds add a nice crunch to the already yummy traditional olive oil and salt veggie!


*Zucchini also works well instead (or combo!) in the squash recipe
*Original recipe called for 1 oz of Parmesan cheese shavings
*Yes asparagus can make your urine smell uhh...different.

Eggs for the week

Aside from not knowing what to cook when maintaining a "paleo" lifestyle, the other thing I hear people say is its hard when to eat well when at work or on the go.  Also not being prepared for the day makes it easy to fall off the wagon.  This recipe is designed for a big family breakfast or to make ahead of time to munch on the rest of the week.  It is a "breakfast" dish, but I'll eat about anything at anytime.  Once again this is one of those recipes where ingredients are up to you and same with measuring.

Egg Bake:

2 dozen eggs

Pork Sausage

Bacon

Mushrooms

Onions

Red Peppers

Spinach

Black Olives

The original intent was to make a pizza or bar type serving style, to make serving easier but it didn't so my advice to to just dump and go it makes it easier. 
Preheat oven to 400 degrees. Brown sausage and/or cook bacon to desired crispness.  I would probably cook in the mix but why take the chance and I don't like jiggly raw textured bacon.  Whip eggs in large bowl.  Grease 9X13" pan with bacon grease, olive oil, or coconut oil.  Make sure to get the sides as well or the pan is a bugger to get clean AND it makes serving easier.  Pour egg into greased pan, add all your favorite ingredients. Just drop them into the egg mix.
Place pan in preheated oven and cook until done 30-45min.  When done let cool, cut into serving sizes wrap in plastic or tupperware and regridgerate and/or freeze for later!  Another way to do it is to grease a muffin pan and fill with egg mixture.  When they are done wrap up and enjoy later.  Make good travel sizes if you are head hiking or to work! Just another way to be prepared for the unknown and unknowable!

Pork Chops and Melon Salsa

Just in time for summer!  Since it is officially summer now, its time to fire up the BBQ grill!  This dish is easy, fast, hot and refreshing all a the same time.  The sweetness of the fruit and the blast of cilantro with lime juice along with the spice on the meat just makes you wanna lay back under the umbrella at the pool!


Pork Chop Rub:

• 1 1/2  teaspoons  chili powder
• 1/2  teaspoon  garlic powder
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 4  (4-ounce) boneless pork chops,

Fire up the BBQ grill!  Combine spices in a small bowl. Rub mixture over both sides of pork chops.  Turn heat to medium and place chops on the grill.  Cook for about 4 minutes each side or until desired degree of doneness.

Melon Salsa ingredients:

• 1  cup  chopped seedless watermelon
• 1  cup  chopped honeydew melon
• 2  tablespoons  finely chopped sweet onion
• 1  tablespoon  finely chopped jalapeño pepper
• 1  tablespoon  chopped fresh cilantro
• 1  tablespoon  fresh lime juice
• 1/8  teaspoon  salt

Remember when chopping the melons remember you are making salsa not fruit salad, slightly smaller pieces make it easier to get bites of salsa and spicy pork chop! Mix, spoon over cooked pork chops and devour! 

*its like a meat Mojito in your mouth!
*thanks for cookinglite.com for the recipe

Egg Salad Lettuce Wraps

As a busy person if I don't have food made and ready to go the instant I am hungry, my likelihood of eating something I shouldn't greatly increases.  Since it is just me to cook for I like to make a lot, and live off of it for the next week.  However I have to have a couple dishes ready so I don't get burnt out so quickly.  Also if you have a cooler or a work fridge this travels really well and doesn't take up a lot of room or need a lot of "re-fixing."
In case you haven't noticed when it comes to cooking, I don't like to "follow" the rules, they're more like guidelines anyway.  I have made this dish many times, some weeks I like it crunchy, sometimes a bit spicy, or sweet.  Sometimes I can't remember where the capers are in the grocery store.  This is why I don't always put up exact measurements.  Nor do I put in all the ingredients I have listed.  This is your food, make it the way you like it.  Burger King got it right when they said "have it your way."

Egg Salad: 
12-18 hard boiled eggs (4-6 servings)
4-6 Stalks of chopped celery
1/4C-1/2C Mayo
1 1/2 tsp Dill
1 tsp Sweet and dill relish
Lemon Juice
Apple Cider Vinegar
Salt and Pepper
1/4-1/2 of small purple onion*
Chives*
Capers*
Tuna*

Wrap:
Romain Leaves
Iceberg lettuce*
Celery Stalks*
Spinach*
Red, Yellow, Orange peppers*


Chop or dice hard boiled eggs and place in a large mixing bowl.  Add your desired amounts of the rest of the ingredients, except the lettuce.  Mix together.  Wash and separate romaine leaves and pat dry.  Spoon egg salad into center, roll up or taco up and munch away!

*Are ingredients I didn't use, but could!  Use tuna for a little extra protein or eliminate the eggs and just use tuna.  Instead of romaine use iceberg or spinach, instead of whole leaves use tossed greens, hollowed out peppers (my fav!), leave the celery out and use the celery stalks as your spoon (shovel :) )! There are endless options here people!  Try it out and tell me whats your favorite combo!

**Remember to check your labels on the relishes, capers, and tuna.

"Jolk" Thai pork soup

I know its almost summer, but I am not sure the weather knows yet.  With this cool rainy weather, its nice to curl up with a nice warm bowl of soup. Ahh comfort food.  This recipe was given to me by Maggie, thanks!  I love it for three reasons: its delicious, its fast and easy, and I don't have to measure! I guess that's technically 4 but who's counting!  Spoons up!

1 pound ground pork
1 bunch cilantro chopped
1 container sliced mushrooms
1/4 cup fish sauce
1 cup chicken stock (or 1 can)
1 quart cold water
1 pepper chili or jalapeño sliced
1 bunch green onions sliced and with some greens
grated ginger to taste
vinegar to taste

In large pot mix cold water, fish sauce, cilantro, mushrooms, chicken stock and ground pork.  Turn on the heat until pork is cooked and.  As it heats the pork will break apart, but stir some to break up large chunks.  That's it!  When dishing up your helping, add peppers, onions, ginger, vinegar and more fish sauce to your tasting.  I love the warm zing of the cilantro and vinegar. Yummy!

*remember to use quality ingredients and check labels
*this will make about 3-5 servings
*originally this called for rice instead of mushrooms

Anchovy Spaghetti

You heard me, have you ever had one?  These salty little fish add big flavor to this dish!

Anchovy Spaghetti (2 servings)
1 Can anchovies
1 Spaghetti squash
8-12 oz Shrimp cooked
2-3 Cloves of garlic chopped
Olive Oil

Preheat oven oven to 425 degrees F. Slice spaghetti squash in half  (length or width) and remove seeds with a spoon.  Coat inside of squash with olive oil, and half of your chopped garlic, and lightly sprinkle with salt and place cut side of squash down, shell side out on a baking sheet.  Place in heated oven.  Cook squash until done, about 45min.  The shell will dent to the touch when done.  Remove from oven and flip squash open so it can cool.  While squash is cooling, open the can of anchovies and place in frying pan on low to med-low heat.  Careful of oil splattering with heat. Add the rest of chopped garlic.  As garlic and anchovies cook; use a spatula to separate anchovies into small bits. If dry add small amounts of olive oil. When anchovies are separated and garlic softened, add shrimp and turn heat to very low.  If dry add small amounts of olive oil.  After squash is cooled enough to handle with your hands, scrape squash out of its shell onto baking sheet (it collects any leftover olive oil, garlic and salt).  Turn heat to medium low on the anchovy shrimp pan.  Add spaghetti squash to  pan stirring frequently. Add all of the squash, continually stirring so that anchovies and shrimp are distributed throughout  squash.  Continue to cook if needed to burn off excess water from squash.  Otherwise dish up and enjoy! This will make about 2  servings depending on squash size.  If this is your main course make sure there is enough shrimp to be an ample protein.  You may also serve with no shrimp and with a side of

grilled chicken or pork chop. The next time I make this I want to try in more of a stir fry style.  Adding broccoli, carrots, and water chest nuts, and possibly and egg or chicken breast.  Another idea would be to add spinach along when adding the shrimp in the original recipe.  If anyone else tries these let me know how they turn out.


*Watch your anchovy ingredients
*You may use fresh or frozen shrimp just make sure its cooked!
*I like garlic!  The more the merrier!
*This doesn't win the award for most attractive dish, but it does taste pretty good and it easy to make.
*I tried it as a stir fry....oh yeah! Recipe to come!

Garlic and Thyme Burgers, Salsa Salad, and Homemade Mayo

My thought growing up was all a burger needed was some cheese and its good to go, why mess with perfection?  Well perfection got old, at least as far as my burger was concerned.  And my taste has matured since then (but only a little).  Since Memorial Day is around the corner and so is the outdoor BBQ season I thought we could celebrate summer with this burger and salsa salad! 

Garlic & Thyme Burger
1lb Ground hamburger
2 Tablespoons fresh thyme chopped
2-3 Garlic cloves minced
Sea Salt and pepper to taste
1 Large ripe tomato
Romaine Lettuce
Other Favorite toppings
Onion, avocado, bacon etc.

Light the grill!  Thoroughly mix all ingredients together.  Once blended divide into 4-6 portions and form patties. If you are using a leaner meat and having problems getting meat to stick together, add an egg to the mixture.  Place on grill and cook until desired temperature. A very pale pink center with 5 patties took about 4-5 min each side with the grill at medium heat. After placing burgers on the grill, I sliced my tomato into 3-5 thick slabs, and covered them lightly in olive oil, salt and pepper (could use garlic salt too!).  When it was time to flip the burgers I added the tomatoes to the grill. 

While waiting for the burgers and tomatoes to cook, start the mayo. 

Mayo
1 egg
1 teaspoon ground mustard
1 teaspoon paprika
1 table spoon lemon juice
1 1/2-2 Cup LIGHT TASTING olive oil (EVOO is okay but can have funny aftertaste)

Place the first 4 ingredients into food processor and pulse 3 times.  Have your olive oil measured and in an easy to pour dish.  Turn your food processor on and slowly add your olive oil in a slow, steady stream.  At first it will be runny but will slowly start to whip and become rich and creamy.  Set aside in cool place and/or dish until ready to serve.  

When it is time to collect the burgers, flip the tomatoes and let them cook just another minute or two.  You want to soften the tomatoes not completely cook them.  If they over cook they will be difficult to remove from the grill, as they will become soggy and collapse.  Remove tomatoes from grill onto separate plate. 

Now start building!  Lettuce, burger, mayo, tomato and what every else you like!   

Salsa Salad
2 Large cucumbers seeded
1 medium avocado (ripe but not too soft)
1/2 C Grape tomatoes (sliced/halved)
Fresh Cilantro
2 T lime juice
Sea salt and pepper to taste

Slice, pour, mix, and enjoy!  Easy easy!


Tips and tricks to make it your own:
*If you don't like Romaine use iceberg, or on a bed of mixed greens.  Use the romaine leaves to make a 'sandwich' out of your burger! 
*I wanted my mayo to have some zing so I added more mustard, salt and paprika.  Find which combos you like and rock them! 
*To seed your cucumbers: peel and cut in half width wise then quarter each half.  Run knife down seeded inside to remove seeds. You don't have to do this, but it keeps the salsa from getting too watered down and runny. 
*Shout out to Cooking Lite magazine for both the recipes, I really didn't change them to make them diet friendly!

Pizza!

That's right, PIZZA!  And no weird tasting or textured crust!  This is a great for when you got gotta have that pizza fix.  This recipe has a lot of play when it comes to toppings, so there will be no exact measurements.  Remember to eat good quality foods, and pick your battles.  When choosing toppings read labels and be as picky you want/need to be!  This is a good one for families with kids as they can pick their toppings and so can you! 

Ingredients:
1 medium chicken breast/person (crust)
Any or all your favorite pizza toppings!
     pepperoni
     sausage*
     burger
     mushrooms*
     black olives*
     broccoli (use small florets)*
     marinara/ or canned diced tomatoes*
     onions*
     jalapeno*
     bacon
     prosciutto
     Canadian bacon
     pineapple
     steak
     salt and pepper*
     oregano*
     basil*
     crushed red pepper
     WHATEVER YOU WANT :)*
     
Other Supplies
     cutting board or hard surface to pound on
     plastic wrap
     meat tenderizer/mallet preferably with smooth edge (small frying pans work too :) )
    

1.  Slice open chicken breast to increase surface area, but make sure to not slice completely in half.  Stop so that one edge is still attached, but breast opens up.  Here is how I did it.  Since I am right handed I pointed the thickest part of the the breast down and to my right, this is the corner I will start slicing.  

Start slicing from right to left, stopping before cutting the breast in half.  As you slice open the breast up, it will look look like an upside down heart when finished.

If you haven't already, place the chicken on a cutting board and cover with plastic wrap.  Take frying pan or whatever meat smoosher you got and whack away! Try to evenly thin out the breast, like you would roll out pizza dough.  A perfect 'round' pizza shape is not necessary, nor worth the effort.  Pound as thin as possible without completely obliterating the unity of the crust, flip breast to other side and pound if needed. 

The chicken will plump and shrink some when cooking (if too thick it won't hold all your yummy toppings as well!).  The plastic wrap will keep pieces of mangled meat from spraying you in the face, clothing and counter tops. I learned that the hard way.

Lightly coat baking sheet with olive oil to keep chicken from sticking and place chicken in baking sheet.  If you have holes in your crust push together, and add your crust seasonings.  Bake (broil or grill) chicken until done (meat is all white and juice is clear).

This will take about 12-15 min at 400 degrees depending on thickness.  Try not to over cook or it gets really dry and chewy. 

2.  While chicken is cooking prepare other toppings.  Brown the sausage, fry bacon, saute onions and mushrooms, etc. (I sauteed my jalapeno, mushrooms, red onion, and broccoli all together in olive oil)

3.  When chicken crust is done add your favorite toppings! And place back in oven for a light toasting (low broil for a few min).  I like to get my broccoli just slightly browned.  If you are a dairy eater add your toppings and your cheese, and lightly broil until cheese melts/bubbles.    

4.  Remove from oven divide as necessary (if you used large chicken breasts it may be big enough for 2 servings).  Actual pizza slices are not necessary, or again worth the effort. 

5.  For all you Montanans, North Dakotans, and non-strict paleo people; ranch dressing makes a yummy dipping sauce.  So does marinara.


All ingredients can be found at any grocery store.  Side dish ideas could be any left over sauteed veggies, or serve with a side salad.  If you made a mostly veggie topped pizza you may not want (or have room!) for a side.   

*notes the toppings I used and are seen in the pictures.  I did use mild Italian sausage from Heebs grocery store.  As the exact ingredients are unknown, I chose it because it is delicious and it is made fresh at Heebs.   I also did put cheese on this, which isn't strict paleo.  It is up to you and your goals whether or not you chose to add dairy.  It is still delicious without cheese.   
**Heck yeah, I drink wine with my pizza usually its in a Mason jar!

Seared Salmon with Jalapeno Ponzu

If you're like me you have all the free time in the world to research recipes, grocery shop, prepare extravagant meals with and exotic pallet! HA! Yeah right!  We all know there is often not enough time to the day to get everything done.  This is why I like fast, easy, and delicious recipes!  If I have to read or repeat the recipe more than twice to get it right, its not worth doing a third time!

I did not with this recipe, (I don't even know how to say ponzu!) I do try to find ways to make them my own.  Probably because when it comes to cooking I have hard time following directions! I'm just crazy like that!  If you have an an idea how to improve or diversify the recipe let me know.  I'll give the basic recipe and maybe my two cents at the end on how to try the recipe with a spin!

This first recipe I chose for a few reasons:
1. The picture looked really good 
2.  It was really easy to make and...
3.  I am not the biggest fish fan (especially salmon) mostly because I don't know how to prepare it if its not battered and fried! Here was my chance to breakout of the burger box. 

Seared Salmon with Jalapeno Ponzu

1/4 C fish sauce* (originally soy)
2 TBSP fresh orange juice
2 TBSP Mirin** (sweet rice wine)
1 TBSP fresh lemon juice
1 TBSP sesame oil
4 (6oz) salmon fillets
1 Large jalapeno, thinly cut crosswise into rings

1.  Mix together first 4 ingredients in a small bowl and mix them together well.

2.  Heat oil in a large non-stick pan over medium-high heat.  Place salon skin side down and cook for 4 min.  Flip and cook another 4 min or until fish flakes easily with a  fork. 

3.  Place salmon fillet on plate and top with a few jalapeno slices and about 2 TBSP sauce, let stand about 10 min before eating to let sauce set in.  Enjoy!

You can find most of the ingredients at your local grocery store.  Town and Country, Albertsons, and Rosauers all had everything needed.  The next time I try this I am going to try it as a marinade on some pork.  I think it would a bit much to soak the salmon.  I'll let you know how it goes. Serve with a side of steamed vegetables like broccoli or asparagus. 

*Instead of fish sauce there are gluten free soy sauces
**Mirin is made from rice which is technically not "Paleo" but is gluten free.  My thoughts on substituting would be to try apple cider vinegar (probably 1/2 to 3/4 the suggest mirin amount) and a teaspoon of honey to sweeten it up.  Make sure to get your honey warm and  you will need to stir well.  Add small amounts until you find a combo that you like.
Also I recommend not sampling a spoonful of the mirin alone, unless you are out of ipecac. 

Welcome!

Hello and welcome!  This page was started to share ways to get good food (nutritious and delicious) to our mouths!  Inspired by blogs like Every Day Paleo and Sweet Cheeks we hope to inspire you to eat look, feel and perform better!

We will be updating weekly with different and realistic recipes for the Bridger CrossFit athlete or anyone else who is curious in a gluten and grain free diet! Our recipes will cater mostly to the Paleo enthusiast, and there may be options/tips to add some dairy for those that can tolerate it.  Will we try to note when things may not be on the strict paleo person's diet, but all ingredients will be remain gluten free.  We are not encouraging "cheating" or loop holes, but we are all big boys and girls and we are responsible for what we want to put into our bodies.  You can be as strict or as relaxed as you need to be. 

In this blog 'diet' is not a four letter word!  It is a lifestyle, not a temporary way to lose weight. We eat to eat to fuel our bodies for the unknown and unknowable.  We are not doctors, vegans, or vegetarians.  We believe you should eat as fresh, local, and as natural as your lifestyle will allow you to.

If you would like to share a recipe please send it to info@bridgercrossfit.com, with 'In the Kitchen with Bridger CrossFit' in the title line.  Thanks for stopping by!

Look for the first recipe on Tuesday, May 11th. 

Coming Soon!

Weekly posts starting soon!