5 Great Paleo Recipes for Early Fall

5 Great Paleo Recipes for Early Fall

1: PaleOMG; 2: Against All Grain; 3: Detoxinista

These are the Paleo recipes we loved this summer and will continue to use as long as the grill isn’t covered by snow! These recipes maximize fresh ingredients and flavour “wow”s:

One. 4th of July Triple Protein Burger – PaleOMG

We haven’t decked out this burger quite like Juli has in this recipe (though why exactly, I’m not sure – it looks delish!). Mostly, we use her spice combo to wow our taste buds and our guests, whether or not we add cheese and bacon to the burgers. You’ll never want to add egg or bread crumbs to your homemade burger patties again!

Two. Grain-free Hamburger Buns – Against all Grain

Pair those burgers with these simple and tasty grain-free burger buns by Against All Grain. They don’t take long to make and they taste great.

Three. Grilled Zucchini – Food.com

This is the recipe we started with, but now I just sort of throw whatever into a ramekin with grapeseed or avocado oil. I always include salt and fresh pepper, and usually garlic powder and some dried chili flakes for a bit of kick. Or Italian seasoning. Then I brush the mixture generously onto both sides of the sliced zucchini and lay the slices onto a hot grill. I’m pretty sure I won over my non-zucchini-lover with this one!

Four. Flourless Chocolate Cake with whipped cream and berries – Detoxinista

You couldn’t imagine a simpler, richer, healthier, more moist, more chocolatey cake! We’ve served this to a few different non-Paleo groups and people have always gobbled up seconds! My favourite way to serve it is alongside some whipped cream (either with coconut milk or good-quality heavy cream) and fresh berries.

Five. Perfectly Seasoned Chicken – Well Fed by Melissa Joulwan

All of these recipes are simple, but this is the simplest and easiest to remember by far. And you will use it over and over and over and over! It’s great for both BBQ and oven cooking.

Grab your room-temp chicken (breasts or thighs, whatever) and generously (and I do mean generously!) sprinkle the following on all sides:

  • salt
  • garlic powder
  • paprika
  • freshly ground pepper

Oven: Place seasoned chicken pieces either on a baking sheet covered with parchment paper or a glass or ceramic baking dish. Roast uncovered at 425 degrees Fahrenheit for 25 minutes.

BBQ: Place seasoned chicken pieces on preheated grill at approximately 475 degrees Fahrenheit. Flip after 7-10 minutes to get grill marks on the other side and for even cooking.

There you have them: five easy, Paleo, and fool-proof recipes that your guests will be raving about and begging you for! You’re welcome.

Happy eating!

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I am [modern] woman; Watch me cook

Sarah in Almonte Riverside Boutique Inn garden - by Amy Eaton

Housewife has become a dirty word for my generation. It hearkens back to another time, when gender equality was virtually nonexistent.

But now, even in this fairly gender-equal era, I want to stay at home. I want to work from home, cook, clean, garden, decorate. I want to be a “housewife”.

Sure, I was raised conservatively, and yes, my mother was a homemaker (less offensive but still sounds outdated) for most of my life. Yes, I always wondered if she would have preferred to have a career besides being a mother to six, if given the choice. She didn’t.

The best parts of my week generally always have to do with cooking something well, trying a new recipe, planting and harvesting vegetables, feeling a sense of accomplishment after cleaning the house or doing laundry.

The hardest parts of my week are trying to cram everything into evenings and weekends: extracurricular work, special cleaning projects, ongoing laundry and dishes, meal planning and prep, exercise, dog-walking, quality time with my man, not to speak of time with friends and family, and, of course, keeping up with pop culture as everyone is expected to do.

For some (many?) women, being a career professional is no doubt a life stage they are happy with and settled into. Proud of, even.

But I’m in the camp that would like the chance to check emails on the porch with coffee; to have the time to grow a big vegetable garden, and to preserve the extras; to clean the house and do the grocery shopping and walk the dog and make dinner before my man gets home, so we can enjoy our evening together; to just pop into the kitchen to make a fresh lunch; to start dinner more than 20 minutes before I want to eat it.

Is this my middle-class privileged pipe dream? Maybe so, but I haven’t given up on it yet.

~~~

Photo by Amy Eaton of Winsome and Whimsy Photography. Taken at Almonte Riverside Boutique Inn, Almonte, Ontario.

It’s Independence Day!

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To all the American friends, family, and followers that I am happy to call mine, happy Independence Day! May your day be full of picnics and fireworks, red, white and blue, and pride in the things that make your nation great.

Paleo: It’s Back! (Bonus: our favourite Paleo recipes)

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I know, I know. It’s been aaaaaaaaaages. There are no excuses, but when you have a full-time job and a man and a dog and a house and you co-own a website that showcases the best things to see, do, and buy in rural Ontario, well, your blog moves to the back burner. For years. And years.

But today I decided to grace you with my presence because I wanted to tell you that I’ve gone Paleo. Again. This time, apparently, for good. Or at least for the foreseeable future.

Something’s Gotta Give
After gaining and losing and gaining and losing my “freshman fifteen,” then moving in with Johnathan and doing my last (read: super-stressful) year of school and getting a “big girl” job, etc., those fifteen became more like thirty and nothing was fitting anymore and I decided (again) that enough was enough. I declared that, as of the first Monday in February, I was going to start another Whole30.

YES, I knew that prepping and cleaning would take a lot of time and energy. YES, I knew healthy food would cost more. But I was adamant. Johnathan agreed that he would eat what I cooked (taking into consideration that he doesn’t like to eat everything that I like to eat) and go along for the ride.

So the adventure began… 8 weeks ago. Feels like forever, but for many Paleo-eaters, it’s only the very beginning.

The Return of Real Food
I started cooking Whole30-friendly dishes for both of us: no grains, no sugar, no legumes, no potatoes, no corn, no additives or preservatives, and no dairy for me. As the month went by, my would-be Whole30 turned into Paleo as I found recipes that used honey or maple syrup and made “Paleo-ified” desserts and tortillas and other such indulgences. Johnathan kept his cheese and coffee cream and I started meal planning.

And here we are. We’ve each lost roughly 15 pounds (we don’t own a scale, so the actual amount is a mystery to everyone), our taste in food is changing, and we feel great!

Striving for Balance
At the end of our first month, we decided to “eat socially,” but to stay Paleo during the week. We have few friends and zero family members on special diets, and we don’t want to be “those people” that refuse to eat what is served. Okay, we did that a bit during our first month, but not anymore.

Yes, we may pay the price for it, and we try to make clean food choices when possible, but we are determined to be polite about it.

On our Table…
In case you’re here more for the “Paleo” tag and less for my story, here are some of the Paleo recipes that we LOVE and make often:

That Coffee Cake Banana Bread will definitely make you say “Paleo? OMG!”

‘Til next time…

Have a heart?

Become an organ donor

In the last 10 years, five people have died in my mother’s-side extended family. Serious medical conditions in others have caused us time and again to consider the Great Beyond.

Now, an uncle, who happens to be one of the sweetest and humblest men I know, has been put on the heart transplant list. Thanks to medication, his heart functions. Barely.

All I ask is that you seriously consider becoming an organ donor, in the interest of my mother’s brother, his wife, his kids, and his grandson, not to mention all of us nieces and nephews and siblings and in-laws who love him.

Please. Visit beadonor.ca (Ontario) or organdonor.gov (USA). Talk to your loved ones. And consider helping to save up to 8 lives! And please… don’t take too long: my uncle is waiting!

Thank you.

Whole30 Egg Salad

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I’m just going to jump in cold with this one, even though I haven’t written anything fresh here for over a year (don’t judge).

I’ve had a request for my exact Whole30 egg salad recipe, so I am happily acquiescing. I didn’t actually know my exact recipe, so I had to make it the other day to come up with an approximation that would work.

Without further ado, Whole30-compliant egg salad:

3 hard-boiled eggs, chopped
1 1/2 Tbsp. mayonnaise (make your own with this recipe)

1 tsp. Dijon mustard
1/8 tsp. paprika
sprinkle dried dill
salt and pepper to taste

Mix all ingredients together and dig in!

Optional (and flavourful) add-ins: onion (of any type), celery or cucumber (for a bit of crunch), avocado! This last one should really not be in the optional section, because avocado makes everything better!

Adjust proportions to taste. Get creative. Try omitting the Dijon and paprika and adding curry powder or paste.

And let me know how you make out or what your other ideas are!

Whip it! How to Make {heathy} Mayonnaise.

Sarah K:

This post is a Pinterest hit these days. I may not be actively blogging, but Pinterest and avid Paleo and Whole30-ers out there are passing it around like a virus!
Healthy mayo: it’s a thing!
Sarah

Originally posted on A Transparent Life:

My mayo!

My mayo!

I say may-uh-NAYze instead of MAY-uh-nayze. Does that make me weird?

Not that anybody but my boyfriend cares. He likes to make fun of me a wee tiny bit about it. Okay, truth is he doesn’t care, either.

Where was I?

As part of my newly turned-over healthy leaf, I am not eating any of the six store-bought salad dressings in my fridge. But I am eating lots of salad.

Last week, I made my own balsamic vinaigrette, tried it, enjoyed it, then promptly started wishing for other dressings. Specifically,  creamy dressings like Caesar and ranch.

(Mysteriously, I can’t find the recipe that I used for the balsamic vinaigrette, but here’s a great guide to dressings the Paleo way)

Now that I’d done hours upon hours of Internet research into Whole30 recipes, I was pretty sure that I could concoct something.

Most of those somethings started with…

View original 865 more words

ONE MORE WEEK, B!#@%&$! (And music to get me through.)

Kickass Playlist for Sanity

So.

I tried to share this playlist in a much cooler way. I tried to embed a player that looks like that right on my website, but I don’t have the patience to try to figure out why it wouldn’t work. So here’s the lame version that will still get you to my kick-ass study playlist.

How could one playlist really be kick-ass, you ask? I don’t know. It just happened, thanks to the recommendations of friends and some heartless fine-tuning.

Granted, in the 300+ songs in the playlist, there are still some duds – it’s not completely polished yet, but it’s so close. SOOO close.

You might like this collection if you like: Mumford & Sons, Arctic Monkeys, Ingrid Michaelson, The Civil Wars, Emilie-Claire Barlow, Young the Giant, Said the Whale, some Glee hits (yes, yes, I know…), Walk off the Earth, Michael Buble, Florence and the Machine… need I go on?

And I decided to share all that goodness with you.

You’re welcome.

And hello – sorry it’s been too long. So long I can’t even really apologize or just show up like this, unannounced.

Get over it – chances are I’ll be back on a much more regular basis SOON!

ONE MORE WEEK, BITCHES!

I’m sorry. I can’t stop saying “bitches” every time I talk about how little time I have left at Western. It just seems appropriate to the level of excitement I feel.

Ciao for now.

I think I can, I think I can, I think I can

keep calm and graduate

Seven more months…

(PS When you type “I think I can” three times in a row at 2:00 am, it looks quite silly).

 

The Hunt for Red, October

tomatoes in bowl

No, not that Red October. Forgive me for bringing Tom Clancy into this.

I am indeed hunting for red things in October, though. The red things? Tomatoes.

Yes, I am still picking tomatoes in October. You haven’t seen my tomatoes yet, because, well, I haven’t been blogging regularly for months. I’ll get to that later, or maybe in another post. For those that haven’t been following me on Facebook or Twitter or Instagram, I put twelve tomato plants in the back yard of the house that John and I are renting in London. Go figure: I move to the city and finally have a spot for a garden.

Of those twelve tomato plants, which I put into a raised bed about two and a half to three feet deep along one side of our property, four are cherry tomatoes, and the other eight are regular-sized tomatoes, two different kinds. While the regular-sized tomatoes produced a regular amount of tomatoes (I still feel like I’m waiting for an overwhelming harvest of tomatoes that may never actually materialize), the cherry tomatoes are out of control. I have come to call that corner of my garden “tomato jungle.” Because it is: vines that overlap each other and hide what’s behind them, blinding you to the red, ripe fruit under layers and layers of leaves.

tomatoes on vine

To pick the cherry tomatoes, I literally (no, really) had to bend over double or lay on the patio and lift up and move every branch and every other leaf, poring over each conceivable angle of each plant, searching for treasure: ripening tomatoes. This is not gardening for the faint of heart, or for anyone who does not adore either gardening or tomatoes, or both.

tomato jungle

Time and again, I have spent looooong minutes bent over, using the sturdy 2” square sharpened spruce stakes (thanks again, Rona!) to hold me up. I distribute my weight between one foot and one hand on a stake and lean over between the plants and the fence, looking under leaves and branches for a glimpse of red, ripe tomatoes. I pluck as many as I can while precariously balanced, then drop them in a bowl and go back for more.

tomatoes on table

Wash, rinse, repeat until I am either so tired of this exercise or I am pretty convinced there are no more red globes hiding from me.

I’m glad it’s October and these adventures are mostly behind me, but at the same time, I’m so proud of the bounty that I grew in my own little garden!

And now I have frozen tomatoes, regular and cherry, sundried (dehydrated) cherry tomatoes in olive oil, and tomato sauce: the tomato jungle keeps on giving!

~~

(PS: I wrote most of the text of this post at the very beginning of October, before the frost made my tomato plants droop and turn brown. I picked the last of my tomatoes on Sunday, and began to pull them out of the ground. Good-bye, mis tomates: you served me well.)