The Ultimate (guilt-less) Pancake!

So again, I am a slacker.  In all fairness, I have been busy, and I have been cooking, just not posting.  There are a few recipes I want to share with you soon, but I must confess that time seems to be running away from me the last few months.  There's a recipe box full of items waiting to be shared, and the pictures to prove it, but I have not found a spare moment to do so.  Honestly I am hoping after the holidays life will slow down a bit, but until then, I had to at least share a quick, easy, and healthy recipe that everyone will love... pancakes!

Now for those avid followers you may remember I shared a coconut pancake recipe this past spring, and while it was a delicious recipe it never left me feeling quite as happy as when I had a "real" pancake.  The coconut ones are very dense and just don't soak up the syrup the way a real pancake should... and so the search continued.  Well, I can happily say the search is at an end, although I cannot take the usual credit of tweaking this recipe to make it better.  It already was perfectly delicious, so the only thing I will be doing is giving you the R and E sized version of this recipe (we like to eat, remember?)  We have found that if you cover these in maple syrup and enjoy them with a side of bacon you will be pleasantly full and not hungry for a few hours.  This is a very important thing to note... hunger isn't fun.

The only annoying thing about this recipe is that you do need to go out and buy some vanilla protein powder, which you can easily find at Trader Joe's or GNC.  I assure you it is worth the purchase.  So, here you go... legit (oh I said it) pancakes that are primal, will fill you up, and make you happy.  They would be perfect for breakfast after a morning of Christmas present opening!

Vanilla Pancakes

(the guilt-less kind)

• 1/2 cup Vanilla Whey Protein Isolate
• 4 tbsp coconut flour 
• 1/2 cup lowfat, plain yogurt 
• 2 eggs
• 1/2 cup almond milk (or regular)
• 1/2 ts. baking powder
• 1/2 tsp baking soda

 

Crack eggs in bowl, mix with yogurt, almond milk, whisk until smooth.

Add baking soda and powder, coconut flour, and protein powder to liquid.  Mix again.

Heat pan on medium heat and coat with coconut oil.  Add 1/4 cup at a time, it will be runny and scary looking... be patient and only add 1/4 cup at a time, otherwise you get one big blob pancake that is unflippable. If you want berries, also add them now.  Cook on one side until bubbles appear EVERYWHERE (seriously, don't rush it), then flip.  Be patient, it might take a trial or two to figure this out.

Trust us, the slow cooking is totally worth the final result.  I actually had to remove myself from the cooking part and let Eric take over because I kept making a mess.  Top with maple syrup, more berries, or if you are Eric whipped cream, then enjoy!

modified from http://www.healthylivinghowto.com

Fall Is Here!

I must start off with an apology.  I have been way too preoccupied since my last post to share the many recipes and meals I have been creating... school started, summer ended, and the beautiful weather has been calling.  In fact, it is calling right now, or at least the sunshine and a chair on the roof is, so instead of the usual story before a recipe you just get the recipe today (many of you are sighing in relief, I can hear you!)  I have been very excited to share it and could not find the time to write a good story to go with it.  Still none is coming and still the recipe sits.  So, here it is.  I hope you enjoy!

Blueberry (or Apple) Crisp/Crumble

For the Topping:

• 3 tablespoons unsalted butter, softened
• 1/4 cup cornmeal
• 1/8 cup arrowroot powder
• 1/2 cup almond flour
• 1 tbsp agave syrup (I don't use this)

For the Filling:

• 2 cups blueberries
• 1 tsp arrowroot powder (or flour)
• 1/2 teaspoon lemon juice
• 1 tbsp butter, cut into small pieces

Preheat the oven to 375 and butter a shallow baking dish.  Make the filling: Toss the filling ingredients in a bowl until everything is evenly dispersed.  Add to greased baking dish.






Make the topping.  I add all the ingredients in a bowl and mush together with my (clean) hands. Work it all through until evenly moistened.  Crumble/squeeze handfuls of the crumble mixture on top of the fruit in the dish and place in oven.







Bake until golden and bubbly, 40 to 45 minutes, but let sit 10 minutes before serving. Top with whipped cream or ice cream if desired.  If you want the apple crisp, just change the filling to two cups of cubed apples (with or without skin), sprinkle with cinnamon, and do everything else the same.  This is healthy, delicious, and easy to make!

***This has been an R&E original!

Sweating to Death Part 2: Ribs!

So I meant to post this mid-August but time ran away from me and here we are staring September in the face.  This recipe is perfect for summer because it involves no standing over hot appliances and has a prep time of maybe 15 minutes.  My apologies for not getting to it sooner, but I hope it's worth the wait! 

A hard thing for a girl to say goodbye to when you go primal is sugar, but I have to admit, I feel that I've done a fairly good job regarding how to get around the sweet treats addiction lately.  In fact by now everyone probably thinks all I do is eat desserts, which honestly doesn't offend me, but sadly is not true.  As a rule I always save my sugars for the good stuff, you know, cookies, cakes, chewy Sprees, and I try to be smart about it because all that sugar adds up to, well, fat.  My thinking is that I would much rather gain a pound from brownies and ice cream than because I ate too much glazed ham... makes sense, right?

There is, however, a plethora of other recipes which I enjoy that require the same sweet, sticky substance and are not at all dessert-related.  As a result of my "rule" I have been forced to either discard these recipes (which is better than deleting desserts) or find alternate ways of making them.  Unfortunately it's easier said than done.  Sugar has certain qualities that make it not only delicious but obnoxious to replace in non-baking environments.  You want to make a killer chicken teriyaki?  Sugar.  Make pizza dough?  Sugar.  Glaze those delicious chicken wings with a gooey, sweet sauce?  You get the idea.

This brings me to my point.  My mom gave me a recipe for pulled pork.  Great Rachel, thanks for sharing.  No really, do you KNOW how much sugar is in pulled pork?  Why do you think you drool when you eat it?  Kind of a cruel trick don't you think, naming something after a meat when it's more dessert than dinner?  Anyways, I usually don't like non-sugar pulled pork recipes but I decided to give this one a whirl.  I was craving (in a sad sort of way) a good pulled pork meal, and if my mom says it's good, chances are it's good.  So I headed to the store to buy a pork butt, or as I called it in my head "whatever all pork is the same", ready to make my first slow cooked pulled pork.

Really I had no idea what I was looking for.  I DID think all meat hunks were the same, but soon discovered how wrong I was.  So finally I had to ask a random lady at Trader Joe's (by ask I mean stalk in the meat aisle until I caught her attetion) what type of pork to buy.  She told me what I needed (of course they didn't have it), so I drove to Stop and Shop, repeating the name of the meat over and over in my head until I got to the meat section, looked up and down for EVER, got annoyed (I was hungry), and settled for ribs instead.  Yes mom I should have called you and yes EVERYONE ELSE I could have written it down but really would the story have been as good?

That was the end of my journey.  I am happy to report that upon my arrival home with said pork ribs I quite easily combined the ingredients, rubbed them onto the ribs, and plunked them down for a nice hot bath in my handy dandy crock pot.  Have I ever mentioned how much I love it?  The result was a meal that involved minimal sweating and lots of happiness when eating.  Enjoy!

Slow Cooked Ribs/Pulled Pork

(crock pot or slow cooker needed)

• 2.5 lbs boneless pork butt shoulder OR ribs
• 1 1/2 tsp smoked paprika
• 2 tsp black pepper
• 1/2 tsp cayenne
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup water

Combine all dry ingredients in a bowl, then rub over pork thoroughly coating all sides.  Add 1/2 cup water to the crock pot, then add meat on top.  Cook on low 6-8 hours or high 4-5.  I cut up a bell pepper and added them to the pot about halfway through the cook time as well.  Be VERY CAREFUL taking out the meat, it will fall off the bone.  I recommend using tongs and cooking some fresh corn from Deerfield, MA to make the meal complete :)

**thanks to my mom for the recipe!

Sweating to Death Part One: Vegetarian Friendly Dinner and Easy Desserts!

First of all, hello!  Sorry I haven't written in a while but this is the first day off for me since school ended.  Eric and I have been doing lots of driving, visiting, sweating, and traveling since the middle of June, and we are not done yet.  But with the end almost in sight I thought it was time to take a moment to share some new recipes with you.  Since we have been go go go-ing, and because it has been what I deem unnecessarily hot out, these recipes are all designed to be quick with minimal time spent standing over a hot stove sweating into your food.  I know... gross but true.

Yes I am aware I am complaining yet again, but really would my blog be complete without a little griping?  I often joke that New Englanders are the only people who can endure ridiculous temperature fluctuations and really never be happy with any of them.  I also recognize that it is slightly ironic to hate almost every season (I like fall!) yet also never want to leave the area that inflicts such suffering.  I love it here, even if I whine quite often, and I know most of my friends are the same way.  I could never give up the four seasons for somewhere warmer or more constant.  In fact if I REALLY think about it the biggest issue I have with summer in New England is trying to COOK on the humid, muggy, oppressive, constantly sweating even if I just lay here on the hardwood floor and barely breathe days.  It's not fun, and it makes me grumpy.

Many of you are thinking "Why not just grill?  That's what normal New Englanders do when it gets too hot,"  or "Turn on the AC, what is wrong with you?" I will tell you why not and what is wrong with me, and I promise to do it nicely.

1) Our grill is currently in our guest room sitting all shiny and new and waiting for a place to call home.  In fact I had planned at this point in the summer to be happily seated in a chair reclining on a sunny roof deck while ERIC grilled us dinner.  However the city of Boston had other plans and so our grill sits, reminding us of better days that didn't involve trying to cook indoors when it is 100 degrees outside.

2) I grew up with ceiling fans and cool forest breezes.  Air conditioning was unheard of in my house and only became a necessity when I got an apartment.  Now I am too cheap and lazy to buy the big one we need to cool our whole place properly while fighting off the heat from our skylights AND overcoming an oven or stove.  This is why I complain, and I feel okay with it.  Hypocritical maybe but it's more fun this way, right?  

Right, guys?

Okay, I could go on but I will spare you.  Long story short I have no grill and my AC is not strong enough to keep me cool while cooking.  The great thing about this is that I now have four recipes to share with you that are primal, delicious, and involve minimal sweating to make and consume.  I will warn you, many of them have measurements for your sake but I tend to just wing it, adding or subtracting based on the consistency, taste, and smell.  Obscure, I know, but such is the sacrifice when cooking under hot conditions in a half-starved state.

#1 Shrimp Tacos with Lettuce Wraps

(dinner and leftovers for two)

• 2 lbs shrimp, peeled, cut into small pieces
• 1/2 packet taco seasoning
• 1 red pepper, chopped
• 1/4 yellow onion, chopped
• few handfuls of baby spinach
• 1 avocado, diced
• romaine lettuce leaves, rinsed
• cheese of choice
• taco condiments of choice

Add a bit of olive oil to pan with onion.  Cook over medium heat for 1-2 minutes, then add shrimp and pepper.  When shrimp is just starting to turn pink (another minute or two) add taco seasoning with a tbsp or two of water and mix well.  Cook until shrimp is pink, adding a little water as needed so it doesn't burn but also doesn't get runny.  For last 30 seconds add spinach and mix in so it wilts.  Remove from heat.

 

You can eat it hot or wait until it chills.  Add shrimp, avocado, cheese, and other condiments to one leaf of lettuce, wrap like a taco or burrito, and messily eat away!  You will want napkins, but it is delicious.

#2 Pineapple Shrimp with Arugula

 

This follows the same ingredients as my Shrimp Scampi, but with two additions.  Add chopped pineapple to the pan about 3 minutes before the shrimp is done and a handful of arugula 30 seconds before turning off pan.  You can serve this over more arugula or lettuce or spinach OR over some rice.  Again great chilled or hot and very easy to make!

#3 Strawberry Ice Cream

(thanks to my mom for the idea!)

• 1 package frozen Trader Joe's strawberries
• 1-2 cups heavy cream

I promise you DO NOT need sugar for this.  Start with one cup heavy cream plus 1/2 bag strawberries (or other berry) in blender.  Try to blend it.  The two ingredients should firm up to an ice cream consistency.  If too loose add more strawberries, if too hard (aka won't blend) add more cream.  You need to FREEZE it not eating right away, but please eat a little bit when you are done because it is just so freaking good! 

#4 PB/Almond Chocolate Chip Cookies

• 2 eggs
• 1 tbsp agave
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/2 cup peanut butter
• 1/2 cup almond butter Beat until well blended and cookie dough consistency
• chocolate chips

Beat eggs and agave (I use my food processor).  Add all other ingredients except chocolate chips and blend again until cookie dough consistency.  Transfer to bowl and mix in chocolate chips.

Portion out onto cookie sheet lined with parchment paper.  Press crosswise with a fork (or just smush down if you are lazy like me).  Bake at 350 for 6-8 minutes, they will be DONE by 8 minutes, no more.  Let cool and eat with a big, cold glass of milk OR crumble over your ice cream!

That's it for today... time to go sweat, I mean enjoy the sunshine.

*These have all been R & E originals

Muffin Tins Aren't Just For Muffins Anymore!

You have already been introduced to one of my muffin tins.  It's red, floppy, heart-shaped, and extremely inconvenient to clean.  Eric and I have spent many days muttering (okay swearing) under our breath as we tried to extract whatever creation we had put in there.  Finally the muffin or dessert would come loose and we'd have a few moments of happiness as we ate, but then back to the quiet grumblings once it was time to clean it out.  But we persevered, content in the fact that at least we were getting some quality food-stuffs from the whole ordeal.  Eventually we "broke down" and bought a real muffin tin.  It was a happy day until we realized it was just as obnoxious to clean and perhaps even more frustrating to get certain things out of.  I guess my point is that neither muffin tin is ideal for all the things we can cook in it, but we love them (begrudgingly) just the same.  The three recipes in this post are all centered around muffin tins... you will be surprised what you can create with a little imagination!

I grew up with muffin tins being used for one purpose only; blueberry muffins.  My mom made other things in her trusty tin I am sure, but these muffins hold a special place in my heart.  I would always wake up with the sun streaming in my window, birds chirping outside, the promise of a beautiful weekend day, and then it would waft into my room... the smell of something in the oven.  Nothing could get me out of bed faster, or in a better mood, than knowing my mom was making blueberry muffins to start the day.  Yes, they were the best thing to start the day with, but this meant not only muffins for breakfast but surely a family hike ending in tuna sandwiches and some special cookie treat.  I still smile thinking back on all the adventures my family shared that often started with a tin in the oven.

As is the case with everything, we grew up.  We moved away.  The valley still calls my name and fills me with a sense of warmth and calm when I return, but the carefree days of childhood are gone.  I never could duplicate that recipe.  There's something about a mother's touch that makes everything taste better.  Eventually I gave up trying to make it because it always left me just a little sad.  So instead I came up with my own primal creation.  I cannot even pretend that my recipe tops hers.  The smell in the oven reminds me of home, but there is something about baking with flour, and baking with a mother, that makes everything light and fluffy which you cannot duplicate with almond or coconut flour or on your own.  Sure the butter still melts and saturates the muffin to oozy perfection, but it is never the same.

CinBlueberry Muffins

for the sake of your sanity, use the metal tin!

Cinnamon Topping

• 2 tablespoon agave
• 1 tablespoon cinnamon
• 2 tablespoon grapeseed oil 

To make cinnamon topping, combine agave, cinnamon and oil in a small bowl.  Set mixture aside and add a bit to top of each muffin once batter is in the tin.

Muffin Mixture

• 1 cup almond flour
• 2 tablespoon coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup grapeseed oil
• 1 tbsp agave nectar
• 3 eggs
• 1 tsp vanilla extract
•  ½ cup blueberries (or a cup if really fruit obsessed)
  

In a large bowl blend together oil, agave, eggs and vanilla.  Slowly add almond flour, coconut flour, baking soda and salt, mixing until no lumps.  Then add blueberries.  I have also used blackberries and raspberries instead (also delicious)!

 

Scoop about 1/6 cup of batter into greased tin so it fills 6 tins (maybe more if you have small tin).  Add a little of the topping to each and swirl around top.  Bake muffins for 8-12 minutes at 350°

Take em out, let them cool for a few minutes, then slice, butter, and enjoy!

modified from http://www.elanaspantry.com/

From the struggles of perfecting the blueberry muffins came many more attempts.  You already got one other breakfast recipe, so I think it is time to switch gears.  The next recipe is often our Friday night treat.  This is a spinoff from another website where I took out a lot of the cheese and added some health to it.  Nothing more to say except remember to enjoy!

Pizza Puffs

(you are encouraged to used any fillers you want, these are just our favorites!)

• 4 ounces cream cheese
• 4 eggs
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 2/3 cup almond meal
• salt and pepper to taste
• 3/4 tsp baking powder
• 1/2 cup parmesan cheese
• 1/2 cup mozzarella cheese, shredded
  
• 2 ounces pepperoni, chopped
• 1/2 cup chopped spinach (or arugula)
• 1/2 cup chopped prosciutto

Preheat oven to 375.  Soften the cream cheese by microwaving for 30 seconds. Whisk it with the eggs until smooth. Beat in the parmesan, Italian seasoning, garlic powder, and baking powder. Stir in the shredded cheese and fillers (proscuitto, pepperoni, etc.).  Grease the cups of a muffin tray with olive oil.  I use a regular metal one, some people use mini tins, so not use the floppy one!  Fill the cups all the way for thick, fluffy pizza puffs; if you would rather have thinner, crunchier pieces, only fill them halfway.

Bake for about 20-30 minutes, checking after 20 minutes, or until the tops are browned.  Serve with heated tomato sauce for dipping OR ranch!

modified from http://stuffimakemyhusband.blogspot.com/

This last deliciousness is totally Eric's.  He made them for me the first time when I was sick (ironic since I am sick as I write this), and it is now one of our favorite primal desserts.  The bad news is they take a while to make, in fact they are so beyond my patience threshold Eric is still the only one to make them.  The good news is you can make a bunch at once and it will last you a few days if you have some self control. 

ChocAlmond Butter Hearts

• 1 cup semi-sweet chips
• 1/2 cup almond butter 
• coconut flakes
• cooking brush
• FLEXIBLE tin... if you use a metal one you will regret it!

 

Melt chocolate chips in a bowl in the microwave (30 second to a minute, keep an eye out!).  With a clean/unused paint brush, paint melted chocolate into tins.  Put in the freezer for 10 minutes.

Fill hardened chocolate molds with almond butter.  Back in freezer for 5 minutes.  Paint chocolate over the top to cover the almond butter, sprinkle with coconut flakes.  Place in freezer for 10 minutes or until completely hardened.  CAREFULLY remove from molds.

We have yet to successfully remove all of them without having a disaster.  As you can see we did try it with a metal tin one and it did not end well for anyone involved... regardless they will not be the most beautiful things you have ever seen but will assuredly be delicious.  They do melt fast, so make sure you pour your big glass of milk beforehand!

modified from http://www.primal-palate.com/

Pancakes and Cookies and Spring, Oh My!

We have already established that I like food.  We have also established that I like dessert.  Pretty much anything that is cooked decently and you give to me I will eat.  In fact I will eat a lot of it; a trait I proudly inherited from my father.  For as long as I can remember I have been a "good eater"...  the girl who frequently has out-eaten guys, throws caution to the wind for seconds, even thirds, and who my friends proudly refer to when they eat "as much as Rachel."  In fact just recently my dear friend Sarah proudly pointed out the fact that if she and I were in a hot dog eating contest we would SURELY win since I would be on the team.  Some of you might think this is disgusting.  Sorry.  In a society where female are constantly expected to be reserved and cautious about food, I am proud to say I eat until I am full and until I am satisfied.  It's for the best anyways, ask anyone who knows me, you do not want to see me hungry.

There are two instances that distinctly mark my food love and also my eating ability. Both bear no specific date stamps, mainly because they were a common occurrence.

**disclaimer... this portion contains my short history of eating, if you want the recipe scroll down now**

The first has to do with visits from my grandparents.  Every time they came to visit we would go to my grandfather's favorite "greasy spoon" for breakfast.  I always loved these meals for two reasons.  1) I could get whatever (and as much) as I wanted and 2) it was a tradition my grandfather always looked forward to, one where he was in his element.  I always ordered the same thing; a breakfast sandwich with canadian bacon, one plate-sized chocolate chip pancake, a side of corned beef hash, and a hot chocolate with whipped cream.  My brother Seth always got three chocolate chip pancakes and tried to steal my hash while also trying to out-eat me.  I always beat him on both counts.  I bring this memory up not just because it makes me sound like a pig, but also because it is a tradition I can no longer share with my grandfather.  He passed away when I was thirteen, but his loud explanation every time someone questioned my order that I was a "growing girl and that I should be able to eat what I want" is only one of many heart-warming memories from our time together.

The next food-centered memory of my un-relenting consumption needs comes a few years after my grandfather's passing.  For those of you who do not know I grew up in a small western Massachusetts town.  I had a horse growing up and two of my best friends to this day came from the bond we formed over our daily excursions to the barn.  But one of the fondest is from our half days, when we would leave school and instead of taking the bus to our horses would walk down town.  Our lunch would consist of grilled cheese and fries, maybe even a milkshake.  After this we headed to the convenience store and stocked up on candy, chips, instant coffees, and whatever else we were still craving.  These would be eaten as we continued our trek to the barn, where we would promptly clean our horse's stalls and then go for a ride.  It is funny to think of the sheer amount of crap I could throw into my body at this stage in my life without feeling full, guilty, or sick .  Half days at the barn were only filled with laughter and music, never doubts.

Of course there came a point in my life where I did have to start watching what I ate.  Gone were the days when every meal could be pancakes, egg sandwiches, hot chocolate, grilled cheese, BBQ curl Fritos, instant cappuccino, gummy worms, hot fudge and peanut butter ice cream sundaes, and peanut butter Twix (not that I don't still cave on occasion).  As college approached my body finally started putting up a bit of a protest.  Not enough to really slow me down, but by the time I emerged as a first year teacher I was a bit unhappy with my appearance.  People are rolling their eyes right now, I can feel it.  I have always been told I was skinny, but it is important to recognize that each person is their own and has a different view of themselves than others might.  It is not that I felt disgusting, I just missed the days of muscle and energy.  I had become lethargic, and my body was starting to have medical issues.  So I went on my first diet.  No grains, sugar, dairy, or beans.  Almost primal but the painful version, this one had no fats in it (as we all know fats are the best).  I stuck with it long enough to kick my medical issues and drop weight, but then integrated back in some grains and dairy.  The weight immediately came back, but since the other issues did not and I had re-found my energy, I was okay with that.

Long story short it took me 5 more years to reach the point I am at now, where I have found a lifestyle that allows me to feel and look healthy, and where I can again enjoy eating.  Yes, the days of old are still gone.  They have been reduced to the occasional ice cream, candy, grilled cheese or cookie binge.  There's no reason to completely alter a lifestyle to the point where you can't be flexible! (wink wink)  But the important point is while I no longer gorge myself on crap, I  can still out eat Eric (and many others), and (lucky for you) I have started finding creative ways to get around old cooking barriers such as needing flour or sugar to make most desserts or breakfasts.  Nothing irritates me more than not being able to have a cookie after dinner or a pancake on Sundays.

Enter some of my latest creations.  These two recipes satisfy my craving for chocolate chip pancakes or cookies while still being healthy.  They are also (like my biscuits) full of things that are good for your body, which is always a plus!  No, they will not taste 100% amazingly delicious like a "real" dessert, but I find patience, adjustment, and health makes up for this.  If you do not enjoy them by all means tell me, I am always looking for ways to improve.

Without further ado...

Coconut Pancakes with Walnut and Banana Topping 

(makes 4 small or 2 large) 

For Pancakes:

• 1/4 cup coconut flour
• 2 tbsp milk
• 2 eggs (or 3 for moister pancakes)
• 1/4 cup shaved coconut 
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp baking soda
• 1 tbsp agave 
• coconut oil for pan

For topping

• 1 banana, cut into small slices
• 1/2 cup walnut, chopped
• coconut oil for pan

For Pancakes:

Blend all wet ingredients, then add dry.  Heat coconut oil in a non-stick frying pan or griddle to medium heat.  Pour desired amount of batter into frying pan or griddle, it does not expand much.  Cook for about 2 minutes, until side is dark brown flip and re-flatten with spatula so not as thick. Repeat until looks something like picture to left.

For Topping:

Add more oil to pan, add walnuts and saute for about a minute, they burn fast! Just lightly toast and then set aside in bowl.  Then with a little more oil add banana slices, cook for about a minute each side until lightly browned.  Add walnut and banana to top of pancake, drizzle a little maple syrup or honey on top, maybe add some eggs on the side, and eat!

And for dessert, everything about this is primal except the chocolate chips...

Pumpkin Chocolate Chip Cookies

(makes 6-8 depending on size preferences)

• 1/4 cup coconut flour
• 1/4 cup almond flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 1/2 tsp pumpkin pie spice (3/4 tsp cinn.  3/4 tsp nutmeg)
• 1/4 cup melted butter
• 1/2 cup canned pumpkin puree
• 3 eggs
• 1/8 cup honey
• 1/2 tsp vanilla
• 1/2 or more of semi-sweet chocolate chips (or other)

Preheat oven to 375.  Mix all wet ingredients first, then one by one add dry while mixing in between.  We just add semi-sweet chocolate chips to taste (which means a lot) but we also think if you aren't as worried about sugars you could use butterscotch and it would be delicious.

Put them on either a greased pan or  put on parchment paper first.  They won't change shape/size much so it's all up to you!  Cook at 375 for 15ish minutes, when you insert a butter knife and it comes out clean they are done. 

These are simple and delicious, eat them when they are just out of the oven for maximum enjoyment!

*recipes modified from various websites including http://www.primal-palate.com/ and http://www.marksdailyapple.com/

Ode to March (Quick and Easy Recipes to Get You Through the Longest Month EVER)

I hate March.  I do not care if it's the month when you were born.  Nor do I care if it is when your child was born,  your grandmother, dog, cat, parakeet, or any other pet/family member/friend.  If it's the month of your wedding anniversary, I am sorry.  You can finally get your driver's license?  Ditto.  There is nothing about this horrible, brown, muddy, ugly, insanely LONG month, that warrants glee.  Sure there is St. Patrick's Day (which I love), but even this wonderful binge-drinking holiday cannot pull me from my funk during the month of March, it is just simply the longest and ugliest month of the year.

It is no surprise that Eric and I found ourselves ordering and eating out more in the last four weeks than we did in the three months prior.  This should also bring around the answer (lightbulb moment) as to why I have been the m.i.a. blogger as well.  Motivation is hard to find when all you see outside are dirty sidewalks, maize-colored lawns, and icy cold rain mixed with a bitter wind.  Perhaps I should apologize to all those who I whined to during those long 31 days, but honestly the snow on Friday did not improve my spirits, nor did my allergies, so don't hold your breath.

However, let's pretend for a moment that I am an optimist (hah!) and I am trying to see the "silver lining."  One such optimist would point out at this time (rather obnoxiously) that although March sucked, at least I gathered a plethora of quick and easy primal recipes from the deal.  The same giddy, smiling, slightly annoying person might also point out that it is now April and spring is in the air.  That person is very close to getting a slap upside the head, however they are correct (I hate it when those happy people are right).  Eric and I managed to drag ourselves (and our primal-ness) through the longest month ever fairly intact by doing several things: 1) drank lots of red wine, 2) ate the same thing A LOT 3) found some snazzy shortcuts to make delicious meals in a pinch while Rachel is sulking... that is to say IF I actually sulked.

So, although I planned to share everything about bacon in this post, I will instead be sharing several quick meals.  If you have a problem with that it might be wise to tell me so in May when the leaves are out.  These meals were originally broken into two posts (mostly because I hate overly long posts), but I changed my mind and they are now one. In this lengthy blog you will find #1 Carnitas con Huevos (pulled pork and eggs) , #2 Cajun Soy Chicken Drumsticks, and #2 Almond-Parmesan Chicken Tenders with Asparagus.

As always, we hope you enjoy...

#1 Carnitas con Huevos

• Trader Joe's pre-cooked/packaged Traditional Carnitas
• Eggs (we do one per person)
• Cheese (American is suggested)
• 1 bell pepper, choppped
• 2 cloves minced garlic
• 3 cups fresh, uncooked spinach
• 1 tbsp cumin, garlic powder, onion powder (or more to taste)
• 1 tsp chili powder (same as above)
• 1 tsp Frank's Red Hot (ditto)
• 1/4 cup water
• salt and pepper to (you guessed it) taste!
• sometimes we add chopped onion as well if we aren't being lazy!
• if you like salsa, pick one as a condiment

Cut a small vent hole or two in the TJ's carnitas and microwave for 2ish minutes.  You want it hot but not completely re-heated.   Take it out of the bag and carefully shred without burning yourself.  I use my hands, Eric uses two forks.  Pre-heat a large skillet to medium and add a little olive oil with your garlic cloves and pepper.  Saute for 2 minutes and then add shredded pork.  Mix around for another 2 minutes, then add water and all spices.  You might need to drizzle more water occassionally since the pork is like a sponge for some reason.  

Once everything is well mixed and the pork is hot, maybe even starting to brown a little, add the spinach and mix until wilted (30 seconds).  Portion out onto plates, but keep the pan on, spray with olive oil, and add the desired amount of eggs.   Eric and I like ours over easy but any kind is fine.  When the eggs are almost done (you need to know how to cook eggs I am not telling you how to tell if they are done) add the cheese to the top and let melt.  Add the finished product to the top of your pork tower, some salsa on the side, and voila!... you have yourself a nice breakfast, dinner, or hungover snack.

So. Good.  It makes about 3 servings for us, but maybe more if you aren't an aggressive eater.  Remember to let the egg yolk mix with the goodness below, and try not to sigh too much.

On to the next; the most primal of them all, and usually our emergency lunch top pick!

I must say, nothing is quite as primal, caveman (or woman) evoking, as ripping meat from the bone with your bare teeth.  Sidenote: for my vegetarian friends, in case you didn't figure it out already, this post might not be for you.  I mean, yeah it's gross to watch other people enjoying side ribs, wings, or drumsticks, and maybe I tend to judge, but if I am the one on the eating end you will hear no complaints.  Luckily, cooking parts of animal legs in the oven also happens to be very easy, although kind of lengthy in terms of time in the oven.  Here is our most common go to meal when we are starving, irritable, and just don't feel like prepping much.

#2 Cajun Soy Drumsticks with Simple Salad

• chicken drumsticks (we get the big ones from BJ's)
• olive oil
• soy sauce
• cajun seasoning, garlic and onion powder, salt and pepper
• spinach (or other salad base)
• chopped red peppers, goat cheese, black olives (or your own toppings)
• tinfoil and baking sheet

Preheat oven to 425.  Our drumsticks are always frozen, so they cook for a total of  about an hour.  If yours are thawed, cut the time in about half. Line pan with tinfoil (just makes life easier) and place drumsticks onto pan.

Drizzle with olive oil (easy on  the oil), and dust with all the dry seasonings.  We put on a good amount, then flip them over and repeat.  Place in oven for 3/4 of the needed cooking time (45mins if frozen, 20ish if thawed) and then pull out of oven to drizzle with soy sauce, flip and repeat.  Put back in for about 10 minutes regardless of frozen or thawed and take out one more time for another soy drizzle.  Let cook the rest of the time until done.

We prep the simple salad while drooling over the smell of the roasting chicken legs and then just add the drumsticks at the end.  Use your favorite dressing for the salad (and chicken if you want), and remember... cavepeople don't use napkins!

This last quick meal was all Eric, he is just making me write about it.  We usually work together on this meal, one is the "dunker" while the other cooks (aka sets off the smoke alarm).  I say this meal is easy in the sense of prep, but honestly anytime I try to cook a breaded anything I always end up making our place very smokey.  At least the result is always delicious!  Here goes...

#3 Almond-Parmesan Chicken Tenders with Asparagus

(enough to feed us for dinner and have leftovers)

• 2 lbs chicken breasts cut into "tender sized" piece
• 1ish cup of almond flour (will vary on how much breading you like)
• 1/2ish cup finely grated parmesan cheese (again, varies)
• to taste: salt, pepper, italian seasoning, garlic and onion powder
• 2 eggs beaten in a bowl
• 1 ?bunch? asparagus (is it called a bunch?)
• olive oil, lots of olive oil

For this one I always cook the chicken tenders fist and worry about the asparagus after, but if you handle stress well go for the gold and start the asparagus halfway through all the tenders being done.  The first thing you need to do is get your tender assembly line going.  Chicken tenders, then egg, then breading mixture.  To create the breading, just mix with a fork all the dry ingredients (almond, parm, seasonings).  sidenote: I never make enough the first time and as a result am frantically re-mixing halfway through... measuring is for wimps anyways.  Anyways, get that assembly line ready and then get tendering!  Dip the tender in egg to coat, then both sides get pressed into the second bowl of breading.  Some people like to repeat this one more time but I always just throw them right in the pan.  However, if you have more patience, double dip, then lay the tenders on a plate so you can throw them all in the pan at the same time.

Once the tenders are made (over-acheiver) heat the pan to medium.  Pour in enough olive oil to cover the pan and put in your first batch of tenders.  PLACE THEM GENTLY in the pan, otherwise the coating will come off and you will start swearing.  Seriously.  Be careful.  I cover them while each sside cooks to speed up the process (again, I am impatient), but you can cook them over a lower heat for a longer time if you have all day.  Flip them when they are brown on the cooking side and repeat.  Make sure to add olive oil when you flip.  Also, make sure to cut into the fattest tender to make sure they are done before you remove them.  It's no fun biting into a raw tender *ahem*

Continue the breading and flipping process until you have a nice stack of cooked tenders sitting on a plate covered in a paper towel. 

Now you can added your asparagus, a little more oil, some garlic powder, onion powder, and maybe a dash of water to the pan.  Cover for real this time and let cook until they are desired crunchy-ness.

Get a plate, heap it with tenders and asparagus, add ketchup, and eat away... these guys are filling but I swear they are better than normal tenders, and better for you too!

Here ends our first Quick Meals... these have all been R&E originals

 

Nuts Meet Flour (the kind from trees)

Alright, here's the deal.  Peanuts are not a nut.  Yes, they have NUT in the name.  No they are not a nut.  I'm a science teacher, trust me on this one.  They are a legume.  What's a legume you ask?  WELL.  I could go into the long history of classification, genetics, and the evolution of plants, but to keep it short (and some of my readers from leaving now)... A legume is any of the thousands of plant species having seed pods that, when ripe, split along both sides.  Beans, lentils, peanuts, peas, and soybeans are some common legumes.  Generally they come from the ground, not from a tree.  Not enough?  Then look it up yourself.  And don't even try to point out that technically trees come from the ground too.  I am not in the mood.

According to Mark Sisson (primal guru) and many others, legumes are on the "eat with care" list when going primal.  This means there are better options out there for high protein intake and low carbs.  You can eat them, but they are not as efficient for your body and create more stored fat than other "nut" options.  Most of you just read that and thought blah blah blah... enter almonds.  Sure, there are other nuts I love (pistachios being top on the list), but almonds were my first love.  They have a pleasant taste, travel well, and go great with chocolate (mmmm chocolate).

While on the search for breads, cakes, and other items that I could make using primal alternatives I came across almonds, but not whole almonds.  Almond flour.  You have no idea how amazing this stuff is until you try it.  The first time Eric and I bought it we were skeptical.  Would it be a sponge like coconut flour?  Have a strange aftertaste like gluten free mixes?  Be grainy and sandy in your mouth?  Nevermind the fact that I almost returned it when I realized that almond flour = almond meal = finely ground almonds.  That's it.  Finely.  Ground.  Almonds.  How can a nut be a flour?  I still don't know, but it is proving to be both versatile, delicious, and guilt free (imagine gorging yourself on biscuits that are purely made of omegas and proteins).

Alright, time for the recipe, Almond Flour Biscuits.  Don't worry, there are more coming related to almond flour, but the biscuits must come first.  I recommend eating these with our primal salad.  Or for breakfast with jam.  Or honey.  Or cinnamon and butter.  The possibilities are endless and these take approximately 5 minutes to mix up and pop in the oven.  I usually halve this recipe for just Eric and I, but we each eat two with dinner because they are so good... Eric never complains when these are in the oven!

Almond Flour Biscuits

(makes about 8)

• 2 1/2 cups blanched almond flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/4 cup melted butter
• 2 large eggs
• 1 teaspoon lemon juice

Preheat oven to 350.  Grease a cookie sheet well, or line with wax paper.

In a large bowl, whisk together butter, eggs, and lemon.  Add to wet ingredients the almond flour, salt, and baking soda and stir until well combined.

Drop biscuits on prepared baking sheet in whatever size you want them to be when you eat them... they don't rise or spread out very much.  Bake for 15 to 20 minutes, until golden brown and a toothpick comes out clean when inserted in the middle of one.  Technically you should let them cool, but I slice them and butter them right away!

recipe modified from http://edibleventures.blogspot.com

Primal Salad (It's All About the Thighs)

Sometimes you are just hungry and need to eat lots of food.  You know what I mean... that gnawing, angry beast in the pit of your stomach making you drool over anything and everything you just can't have?  Yeah, that kind of hungry.  So, you ask, what happens to a primal cave-couple like us when that intense hunger strikes?  To the salad mobile!

Now don't stop reading, be reasonable.  Salads CAN be filling.  To be honest I never thought they were either until I stumbled across one magical ingredient; chicken.  Or to be more exact, chicken thighs!

Again, keep reading.  For the primal person (or really anyone) chicken thighs are much healthier than you think.  We have been taught they aren't, that if you eat meats high in fat it doesn't get used and instead gets stored as, well, fat.  There is truth to this if you are eating lots of inefficient-in-creating-energy but easy-to-access carbohydrates such as rice, bread, etc.  But when you are on the primal diet (or active and not eating loads of crap), your body instead learns how to break apart fats for the same energy-creating purposes that carbs usually serve.  Plus it's much more efficient and does not spike your blood sugar.  I could go on, but long story short, thighs are fine, and as Eric and I have discovered so much better than breasts (we are talking about chickens here, get your mind out of the gutter!)

The first time we used thighs was after a long debacle at the grocery store.  As I mentioned before I had always leaned towards the primal lifestyle without knowing it.  The major different for me was my training.  By training I mean years of being told that high fat content in meats was bad.  Eric wanted bacon.  I wanted turkey bacon.  Eric wanted thighs.  I wanted breasts (you heard it here first).  Finally I gave in.  The chicken thighs came home, got chopped into itty bitty little pieces, cooked, and devoured very very quickly.  It was melt in your mouth.  It was heaven.  The bacon was too, but more on that later.

So, without further ado... the one and only primal salad!

Primal Salad

Sidenote: The best part of this meal is that it is quick. 

• 4-5 slices cut into bits
• 6 boneless, skinless chicken thighs (2 inch pieces, salt and pepper)
• 1 avocado – peeled, pitted and cut into 1-inch chunks
• salad mix of your choice (we like baby spinach and arugula)
• 1/2 cup chopped nuts (again, you choose)
• 1/4 cup Trader Joe's goat cheese crumbles

In a pan over medium heat, cook the bacon “bits” until crisp.  Remove and set aside, but save the bacon grease in the pan. Next, add the chopped and seasoned chicken thighs to the pan and sauté in the bacon grease (just do it, my next blog is all about this bacon crazyness). Cook the chicken and turn so that every side is browned.

When done, let cool for 5 minutes while you toss the salad mix, avocado, cheese, and bacon together.  Drizzle the dressing your choice.  Ours is 1 part balsamic vinegar, 2 parts olive oil, and a dash of mustard.

Now, everyone likes different things in their salads, and who am I to judge?  Eric likes raw chopped red pepper, myself I prefer everything straight up without a lot of veggie mess.  But I love cheese (yea yea I know), nuts (no jokes), and avocados... I guess that's one of the great things about salads, everyone can have what they want with minimal prep!  I am giving you the basics here, the rest is up to you... I trust you, as long as you don't throw bread on the top.  Maybe try an almond biscuit instead :)

modified from http://www.marksdailyapple.com

Chocoholics Anonymous (Part I)

Hello, my name is Rachel and I am a chocoholic.  That's right, you heard me... I'm finally confessing.  I have a problem, and that problem is chocolate.  Or desserts.  Or bread.  Hmmmm... well for the sake of this post let's say my problem lies in the dessert field with a special concentration in chocolate.  Sounds like a good major, no?

So here's the deal; as I mentioned before I have been on diets similar to the primal lifestyle.  Therefore I have grown accustomed to little to no grains and carbs, eating burgers without the bun, and pasta without the pasta.  I can deal with it.  Sure you might catch me cheating here or there but no biggie.  However, when it comes to dessert?  Real honest-to-goodness dessert?  As in homemade frosting and cake, fresh baked pie with apples from the orchard, or Duncan Hines Funfetti?  Well, the truth is I don't care as long as it's fresh and made with love.  Did someone say Ho-Ho's?  Alright I have a problem.

For 5 years I have struggled and it always came down to me choosing the lesser evils, such as those sweets processed with cane sugar or molasses, but never did I meet complete success.  You have no idea how hard it is to find a dessert that contains no sugar (including splenda, xylitol, etc), is minimally processed (can you say all the words?), holds no hidden wheat, and doesn't look and taste like cat vomit.  Seriously.  Go out there and look, I dare ya.

(maybe I should have eaten before this post)

Well today marks the day when I can proudly say... we have dessert!  That's right, not one but TWO delicious delicacies that make me (and therefore you and Eric) happy.  Not only that but they are easy to make.  Okay, one is technically a shake, but I count it as a dessert because 1) I am excited to share it and 2) it tastes like one.  Don't judge, just read.

I stumbled upon both of these in a rebellious effort to use up leftovers.  As a general rule of thumb I try to make sure nothing goes to waste.  This can result in some epic moments of failure, but also brings out some of my greater culinary discoveries.  So, since I had ricotta cheese left from a recent attempt at gnocchi (so not ready to share yet), butternut squash from pancakes (ditto), and enough laziness to not cook or open anything new I decided to make two things... a shake and "ice cream."

Here they are...

Chocolate CocoButter Shake

• 1/2 cup coconut milk (from can)
• 1/4 cup water
• 1 ripe banana
• 1 tbsp almond butter
• 1/4 cup pre-cooked/mashed butternut squash (trust me on this)
• 1/8 cup unsweetened cocoa powder
• if you are a wimp add agave or honey to taste

It's pretty straightforward; put all ingredients in a blender, hit blend, stop, blend, stop (or pulse if you have that fancy technology) and once shake-like, pour it in a glass, and enjoy!

(Sorry there's no picture it was just too delicious.)

Chocolate Cannoli Ice Cream

• 1 lb Ricotta cheese (don't panic it's small)
• 8 Trader Joe's freeze dried mango slices (soaked in water)
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp vanilla extract
• again, if you are a wimp...

Put the mangoes minus the water in the food processor and puree.  This means it should be smooth with no chunks.  Once smooth, add rest of ingredients and blend blend blend! It's done when it is creamy and delicious (see below).

You can eat it straight up or put it in the freezer for a few hours for a more ice cream like state.  It will lose some of it's sweetness and all of it's mousse-ness in the freezer, but Eric and I still liked it just fine.  If you are feeling really ambitious, add some fruit or whipped cream, or both to the top!

I plan to go eat mine now...

* These have both been R&E original creations*