Sauteed kale w/Bacon

Tonight's recipe is so easy you'll be sure to make it a favorite!

I love bacon, it's sooooo delicious! And of course, kale is a pretty big deal right now. The only issue I have with kale is that it's a little tough raw. So I usually saute it or bake it in a quiche or casserole. And that's exactly what we're doing tonight.

What you'll need:

1 package simple truth uncured bacon - if you can't find Simple Truth, try to find uncured organic
1 package of cut/washed kale
Sea salt
A deep saute pan

I use a scissors to cut up my bacon into 2-3 inch pieces. Saute until it's mostly done.
Drain the bacon fat into a can until it's cool. Return the pan to the stove and add the kale and the bacon. Saute on low until the kale is tender. I like to throw a little sea salt in there too.

I hope you enjoy it as much I as I do!

Have an amazing paleo day!

Spicy Tilapia w/pineapple salsa

Tonight's feast is a super quick and easy recipe. 

What you'll need:

One pound tilapia fillets - (this is about 4 fillets)

Cayenne pepper

Crushed red pepper

Sea Salt

Lime juice

1/4 finely chopped onion

1 jalapeno 

1-2 cups pineapple - chopped

2 tomatoes

1-2 tbsp of vinegar

I make my salsa concotion ahead of time because of all the chopping. 

In a bowl combine the chopped pineapple, onion, tomato, jalapeno, a few tbsp of lime juice, the vinegar and some sea salt. Toss it together thoroughly, then using a sieve, drain the liquid into a bowl. Set aside. (if it's too hot, I temper the spice w/a little more vinegar but be sure to drain it off once you've toss it together)

In a saute pan, heat some olive oil and add your fish. Sprinkle the sea salt, pepper and cayenne onto each fillet. Add the mixture you sieved from the salsa. I add a little bit of lime juice through out the cooking as well, but this is completely up to your taste. 

Once the tilapia is cooked thoroughly, remove from the pan and plate. You can spoon the salsa over top or have on the side. I like mine on top. 

I hope you enjoy this as much as I did. 

Stay fierce people! Rawr!!

Paleo Prepped Kitchen

Hey Paleo Peeps! 

I cleaned out my fridge and cupboards over the weekend and today hit the market w/my list for a more paleo friendly kitchen. 

Like I said before, fresh is best. Buy organic where you can and choose good food off the list that you will like and use. 

Here are some pictures of my paleo loot: 

There are a few infractions in these pictures. Nobody's perfect, to be sure. My dairy creamer and yogurt. The yogurt is for my dog and I have yet to open the creamer. 

You'll notice that I have some lovely cashew milk - it's free from carrageenan. Which unfortunately seems to be hard to avoid in most almond & coconut milks. I chose the unsweetened. I also chose the hazelnut So Delicious creamer - the other 2 - coconut and vanilla had carrageenan. 

Also, don't forget to stock up on some fermented foods like kimchi and pickles. Yum! 

I bought some yummy uncured bacon from Simple Truth. We'll be using that this week or next to saute some kale. 

The proteins, besides bacon, are tilapia, sole, cod and some flank steak. I'll be posting some amazing recipes this week using those proteins. It's going to be a really fun week to cook. 

In my crisper, there's celery root for my delicious Celery Root Hummus. 

Kale, romaine, avos, tomatoes, onions, peppers, cucumbers, pineapple, grapefruit, raw honey, 85% dark chocolate and some cashews to snack on. 

This is a great start to the week. I can't wait to share my first recipe of this week with you. 

Have a great paleo day!

Operation: Ginger's getting married!

Hello readers! Well the time has come to prepare for my upcoming wedding this November. I will finally be marrying my best friend and two of the sweetest and funniest kids I've ever met. A wedding requires tons of planning, least of which is a weight loss/fitness plan. Every girl wants want to look fabulous on her wedding day and in her dress. I am no different. I will be taking a paleo approach, of course. Paleo nutrition focused on a 90/10 approach and a fitness regimen on the 6/7 approach. You can't train your way out of a bad diet so I'll be posting some great paleo recipes over the next 6 months. I hope you'll enjoy them as much as I do.

I'm going to start from scratch and go back to basics. For those of you who may have stumbled onto my humble little blog, I'll outline paleo do's and don'ts in this post. What to eat, what not to eat, easy snacks and a approachable plan.

So, you're going Paleo, what do you eat? All this hype about paleo but it seems so complicated. So many rules. Never fear! My list below has been created from several great resources, but most notably, Dr. Loren Cordain and Robb Wolf. I bought their books back in 2011 and found them to be great resources for starting the paleo lifestyle. I highly recommend both for explaining why this works, the health benefits and their expertise on the lifestyle.

First, clean out your fridge, your cupboards, etc. Get rid of all that non paleo stuff.

What to eat: 

Lean proteins - grass fed/organic - do your best here for what's in your budget. Just keep it lean!
*Simple Truth has a wide range of affordable lean proteins and organic selections

Beef **
Bison - naturally lean and very tasty
Poultry - Chicken, Turkey
Seafood - get wild caught fresh / frozen - stay away from farmed fish
Game meat
Eggs - get the most organic, humane kind you can

**With ground beef, never opt for fat content over 7% - keep it lean, always

Veggies - you'll want to load up on veggies, but some are off the menu - I'll get to that later.
The greener the better - leafy greens are your friends! This is not an all inclusive list, so be creative in the produce department - except for the ones on the no-go list.

Artichoke
Asparagus
Avocado - this is a fruit but doesn't have the same limit as fruits
Beets
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Celery
Collards
Cucumber
Endive
Green onions
Kale
Lettuce
Mushrooms
Radish
Spinach
Squash
Swiss chard
Tomatillos
Tomatoes
Hot peppers - habaneros, jalapenos, and other chilies for spicing up your recipes

Fruits - if you're trying to lose weight (like me!) limit the high sugar fruits
Only buy what's in season - if it's not, it's traveled a LONG way to get to you.

Apples
Bananas
Berries - lots of berries - raspberries, blueberries, strawberries, etc
Cantaloupe
Cherries
Figs
Grapefruit
Honeydew
Kiwi
Lemons/Limes
Mango
Orange
Pineapple
Rhubarb
Watermelon

Nuts, Seeds & Oils - this is going to be a little foreign to some of you but embrace the change!
With nuts - keep it unsalted. And as they are high in fat, limit this to 2-4 ounces a day

Almonds
Brazil Nuts
Cashews
Hazelnuts
Macadamia
Pecans
Pistachios
Pumpkin Seeds
Pine Nuts
Sunflower seeds
Walnuts

Avocado oil
Coconut oil
Olive Oil
Ghee - clarified butter
Grass fed butter

And don't forget your spices. Fresh herbs and spices are a must if you're going to enjoy eating.
Dried spices are fine of course, but herbs like parsley, cilantro, basil, etc should be as fresh as possible. Salsas are also great to have on hands for salads and proteins.


Dark chocolate is okay too. Look for 85%.

Now, I know you're thinking. Where's the dairy? The grains? Sorry friends, that's where we diverge. These are no-nos on the paleo diet.

What you shouldn't eat or limit to the very rare occasion: 

Dairy
Grains
Legumes - beans, peas, soy, peanut butter
Corn
Starch - tubers, potatoes
Quinoa
Oats
Wheat
Condiments - these contain some serious infraction - high sodium, hidden sugars, chemicals
Processed meats
Soft drinks
Sugar
Honey - unless it's raw organic

And of course, alcohol. WHAT! Wait!! I know, I know. What kind of fun is that? Well, like everything, you should choose moderation for the limited foods above and alcohol. The occasional glass of wine, grain free liquor, or beer is fine but if you want results, you need to be committed.

Robb Wolf has an awesome shopping list. It was super helpful for me when I was starting out. Here's the link: Robb Wolf's 4 Week Shopping List

Alright, we're ready to get started! Go shop!

Here's a quick, easy and healthy snack:

Peel and slice 2 cucumbers
Splash w/lime juice
Sprinkle with sea salt
Toss together in a bowl and enjoy this light and refreshing snack!

Exercise is key. I'll be posting workouts along w/recipes. I plan on engaging a 6 day a week exercise program. Cardio, weights and strength training

Have a great paleo day!

Korean Inspired Salmon and Spicy mashed squash

This recipe is super easy and really delicious. I will warn you, it's very spicy so if you're not into spicy, this recipe may be a bit of a departure for you. I implore you to at least give it a whirl, as you can tailor the spice level to your liking.


Salmon is so good for us but it tends to be made a handful of ways and that can get extremely boring.
Since I gave up meat for Lent I've really been experimenting with seafood this season and this recipe is one that I really loved.

What you'll need:

For the fish:
1 pound fresh wild caught salmon
2-4 Tbsp of Gochujang (korean chili paste)
1/2 tbsp lemon juice (approx)
1/2 tsp olive oil (approx)
Sea salt
2-4 Tbsp water

For the squash:
2 packages of frozen, cooked squash - I use kroger or cascadian farms organic when I can find it
Sriracha sauce
pepper/sea salt
tumeric
crushed red pepper

Preheat your oven to 350 degrees. Put a little olive oil in a Pyrex dish and cover the bottom of the dish to avoid your salmon sticking to the pan. I usually cut my salmon in half for space and to allow for thorough cooking. Place the salmon in the dish, drizzle a little olive oil on top and then a dash of sea salt. In a small dish combine the gochujang, a little lemon juice and olive oil. You want to start off slow as you mix the gochujang into the liquid. Gochujang is very thick and what we want is a thinner version of this spice that we can pour over our salmon so that it can simmer in the sauce while baking. Get this to the consistency that you like and then pour it over the salmon. I add a little water to the dish - a few tablespoons just so that my sauce doesn't cook down too much and become syrupy.

Cook the salmon for 20 minutes.

While that's in the oven, remove your frozen squash from the package and place both in a large sauce pan on low - medium heat for 15 minutes. Keep an eye on this as you don't want to scorch it.
Once its cooked, start adding your spice - I'm pretty liberal with the sriracha as I really like it hot. Add in tumeric, crushed red pepper and fresh pepper to your taste.

Once the salmon is done - it should flake easily with a fork - plate along w/your sriracha squash and enjoy!

Back From Hiatus

Just a quick note to let you know that I am back from hiatus. I needed to take a break for a bit. I am now back! New recipes and postings will commence forthwith!

See you soon!

Sauteed Calamari in Lime and Garlic

Hello paleo friends! Sorry for the delay in posts, I am back.

Today, we're going to make a really simple recipe that cooks up fast and is really delicious and very healthy.

What you'll need:

Olive or avocado oil
1 cup lime juice
1 tbsp garlic - chopped
1- 1.5 pounds of calamari - cut up or 1 -2 packages of TJs Seafood blend (you can find this in their frozen section)
Crushed red pepper
Cayenne
Sea salt
Pepper


In a deep pan  or dutch oven, saute the garlic in olive oil for about 2 minutes, be careful not to scorch the garlic. Add the lime juice, spices and the seafood last. Simmer covered for about 15 minutes. Stirring occasionally. I tend to simmer mine a little longer than that but you can decide how tender you want your calamari. Calamari is a funny protein. The lime juice helps the calamari from getting rubbery - as it often can when cooking. So if it feels a little rubbery, just let it saute for a few minutes more until it feels tender.

You can eat this the way it is or have it over greens. If you feel like going off the paleo plan, I also recommend having this over rice - it's absolutely fabulous this way and gives the rice a really rich flavor.

I hope you enjoy this as much as I do!

Je suis Charlie

This is an off topic post, but I had to say something about the tragedy today:
Today a horrific crime was committed against some journalists in France. I'm sure you've heard about it by now. As an aspiring writer, I cannot imagine being cut down by terrorists for simply writing. My heart goes out to the families and loved ones of the victims and the people of France. #jesuischarlie #charliehebdo

Paleo Thai Larb

This is a quick, easy and inexpensive recipe. It's also perfect for work lunches.

What you'll need:

1 pound of organic ground beef
1 cup of lime juice
crushed red peppers
sea salt
cayenne pepper
cabbage slaw

Brown your beef in a saute pan and drain off any water/fat. Then add the lime juice, salt and seasonings to your heat/spice level and simmer for 15 minutes. Once it's flavored and tender enough to your liking, remove it from heat and plate over the cabbage slaw. I usually just grab a package of washed coleslaw from the produce section. This is just the plain coleslaw salad mix - not the creamy mix! Just the salad. The lime juice and beef will flavor the slaw mix perfect.

Larb sauteing in the pan

Thai larb salad - Yum!

It's super healthy and very quick.  I hope you enjoy it as much as I do!

Have a great paleo day!

Happy New Year! Fierce and Fabulous in 2015!!

It's a new year and a chance for a new you! That's the great thing about New Year's day, we get to reset ourselves and begin fresh. We have 365 days to do it right and change our lives for the better. A blank slate is set before us, it's up to each one of us to decide how we'll write the future. 

Today starts a Paleo challenge for myself and a group of friends. Whether the goal is 30-60-90 days, we're in it together. We're using the Whole 30 plan - as most of us have done this before and find it really useful and easy to follow. 

I hope you'll join us in our challenge and set yourself on the road to health and wellness in this new year. 

My goals this year are:

~ To get fitter and hit my goal weight of 135 (at 5'9", that's pretty lean and mean!)
~ To make fitness a part of my day, everyday - no excuses!
~ To find nutrition that inspires me that I can share with others
~ To create peace and happiness in every aspect of my life
~ To learn new things and try things that challenge me 

What does your list look like? How do you plan on getting there? 

Make a plan and get on board!!

Happy new year primal friends! Let's Stay fierce together! Rawr!!

~There's a difference between interest and commitment. When you're interested in doing something, you do it only when circumstance permit. When you're committed to something, you accept no excuses, only results~

Ginger does the Half Marathon and Lives!

That's right friends, I did it! I completed the Seattle Half Marathon!! Woohoo!!
I walked it since my ankle wont let me really run anymore. But we completed it in 4 hours which isn't too shabby for a wonky ankled 40 yr old!
***(if you  haven't read my previous posts where I describe my damaged ankle here's the short version: my ankle was completely shattered and had to be fused back together, my Achilles tendon was ripped in half and I was nearly paralyzed - they're still not sure how I dodged that bullet. I had to have 3 surgeries, 3 pins, 2 screws, 3 casts and 2 splints. I spent months in a wheel chair and on crutches and then years with a cane. I would never regain full range of motion in my ankle, running would take almost 10 yrs before I could do more than a few yards before falling or tripping) ***

I have run/walked in other races - Swamp Romp in Hawaii, Cove to Clover, St. Patrick's day dash and a few others. But nothing this big. I was really nervous that my ankle would give out along the race and I'd end up on a medical cart being whisked away from the race and my goal of a medal. With help and support from my paleo partners in crime I made it! Nilufer and Danny were by my side and we crossed together holding hands. It was truly amazing. We ached all over and I could barely walk on my ankle on Monday but hell, it was worth it. I DID IT!!

I am so happy and proud of myself. I feel really blessed to have people who support me in my goals.
Having partners in our fitness is so key. It's way easier to stick to a plan when someone has your back.

So, if there's something on that bucket list of yours, go after it! You can do it! If I can do this, so can you. We only get one life, there are no dress rehearsals.

And yes, I'm going to be one of those people that puts a 13.1 on my car. I have a badge icon I've been waiting to stick on my car until I completed the race. That bad boy is going on my car this weekend! Rawr!!

13.1 baby!!!

Stay Fierce my Paleo powered friends!

Paleo Chicken Tikka Masala - an update to my classic recipe!! Finally!

My original recipe of my favorite dish: Chicken Tikka Masala was not paleo and I hadn't yet experimented to make it paleo. Well, last night, I did it! It was a pretty simple modification but still lets me stay paleo and eat something I really love. 

I've updated my previous recipe and provided the Paleo version below. No yogurt or heavy cream - just 2 cans of organic Coconut Milk. Make sure on the ingredients it just says coconut, water. A lot of the products I've seen add some kind of chemical, binder or preservative that's unnecessary. Keep it simple and as pure as possible. 

 I hope you enjoy it as much as I do.

Chicken Tikka Masala

1.5 pounds boneless, skinless chicken breast

2 cans organic coconut milk

3 cloves garlic, minced

1 (1-inch) piece fresh ginger root, grated

1 teaspoon cinnamon

1 - 2 teaspoon ground cayenne pepper - I like mine hot so I use at least 2+ tsps

1Tbsp paprika

10 cardamom pods, cracked lightly

2 tablespoons honey

1.5 teaspoons salt

20 grinds fresh black pepper

3 tablespoon butter (ghee if you have it)

1 medium onion, finely chopped

2 - 4 tablespoons curry powder - based on your own tastes

1 (6-ounces) can tomato paste

 I eat this without rice a lot and it's amazing on it's own. 

Cut the raw chicken into cubes. In a large bowl, mix together one can of coconut milk, garlic, ginger, cinnamon, cayenne, paprika, cardamom, honey, salt, and pepper. Add the chicken and mix thoroughly. Cover and let marinate for 1 hour or up to overnight.

In a large skillet, heat the butter over medium-high heat. Add the onion and cook until translucent. Stir in the curry powder and tomato paste and mix well. Add the other can of coconut milk to the mixture and stir until smooth and the color is uniform. Slide in the chicken and all of the marinade, stir well, and bring to a simmer. Continue to simmer for 15 minutes or until chicken is cooked through and the mixture has thickened. Serve over the rice.

I love this recipe and hope you'll enjoy it too! 

Ginger''s Paleo Vodka Sauce w/Chicken, Mushrooms & Spaghetti Squash

I really love vodka sauce, the creaminess, the yummy spices and of course poured on top of some pasta. Since cream sauces and pasta don't jive w/the Paleo lifestyle I created my own version of vodka sauce for spaghetti squash. This sauce is so creamy, so yummy, you wont even notice it's not filled with heavy cream.

What you'll need:

1 pound of chicken
1 can fire roasted diced tomatoes
1 can organic coconut milk
1 can tomato paste
1 red bell pepper
l large package of sliced mushrooms
1 spaghetti squash
olive oil
sea salt
pepper
crushed red pepper
Italian herb blend
crushed garlic
5 quart dutch oven

Saute the garlic in olive oil for a few minutes and then add the mushrooms - continue to saute over medium heat for 10 - 20 minutes. Once brown, add the chicken and fire roasted tomatoes. Continue cooking over medium heat for 10 minutes, covered. Stir occasionally. Add the tomato paste and coconut milk and stir until blended. Add the spices, turn the heat down to simmer and cook for 20-30 minutes, stirring occasionally.

Pour over your spaghetti squash and enjoy!

See my recipe for preparing the squash here: Spaghetti Squash:

I hope you enjoy this as much as I do!

Savory Paleo Quiche

Eggs are a big staple in paleo cooking. Lots of protein, ease of preparation and they travel well. 

However, some of the egg dishes I really enjoy are not paleo. Quiches are on that list. I really love the combination of savory flavors and how healthy it can be. So rather than say goodbye to quiche, I decided to create my own crust-free, dairy free, healthy quiche. 

What you'll need:

One 9 in x 13 in pyrex dish

10 eggs

1 pkg frozen spinach

1 package of mushrooms - sliced

1 avocado - sliced

1 package of uncured organic bacon

1/2 - 3/4 cup coconut milk 

1/4 cup water

Spices to your taste - sea salt, pepper, cayenne, 21 season salute

Preheat the oven to 400 degrees

In a bowl, beat together the eggs, water and spices and slowly add the coconut milk and mix together.

Cut the bacon into 1-2 inch pieces and cook in a frying pan.

In a large pot, saute your mushrooms until they are golden brown.

Once your mushrooms are ready, pour them into the pyrex dish, followed by the frozen spinach. 

Add the bacon and half of the egg mixture and on top add the sliced avocado. After adding the avocado, pour the remaining egg mixture over the top. 

Bake the dish for 30-35 minutes. 

Cool for 10 minutes and enjoy! 

This also travels well for reheating at work. 

My yummy, paleo quiche!

Taking requests!

Hello paleo friends!

Is there something you love but don't know how to turn it paleo? Please feel free to send me a request and I'll do my best to make a paleo version!

Thanks for reading!

Ginger

Paleo Shepherd's Pie - Ginger's Favorite Comfort Foods made Paleo!

One of my favorite dishes that my mom made for us when we were growing up, was her amazing shepherd's pie. Nothing tastes as good as her recipe. But since my mother lives 3000 miles away, I'm not getting it anytime soon. This prompted me to go on journey to make my own. I wanted to make a paleo version that would be yummy, healthy, and easy. This is what I've come up with and I hope you enjoy it as much as I do. It's not like mom used to make but it's damn good!

You will need:
1.5-2 lbs of grass fed beef
1/2 cup of organic coconut milk
1 package of frozen spinach
1 package of frozen mixed veggies - carrots, squash, asparagus, etc
mashed sweet potatoes - you can buy these frozen or make your own
Your favorite spices  - Sea salt, cayenne, pepper, 21 season salute, etc

Preheat your oven to 350

Brown the ground beef in a pan, adding  your own spices. I use TJs 21 Season salute, cayenne powder, sea salt and pepper. Once you've browned the meat, pour in the coconut milk and simmer. This adds a bit of thickness and richness to the recipe and will keep your meat from drying out once you bake it.
In a pyrex dish - I have a 13x9 or 15x10 that I use - pour the meat into the dish and spread it around so it evenly covers the bottom of the pan. After that, take your frozen veggies and spread them over the meat, followed by the spinach and spread over the meat and veggies. I warmed my mashed sweet potatoes on the stove so they'd spread nice and even. You can also use mashed squash - like butternut or acorn squash if you're not a sweet potato fan. Spread the sweet potatoes over the spinach and sprinkle w/a little sea salt and pepper if you like. Then, pop it into the oven for 20-30 minutes. When the sweet potatoes look a little darker - more gingery - go ahead and take them out. Depending on your stove it may not take longer than 20 minutes. Plate and enjoy! Yum!

Ginger's yummy Paleo Shepherd's Pie - Mom would be proud!

Paleo Buffalo chicken wing dip!

Oh yes, you read that right, PALEO Buffalo chicken wing dip!!
If like me, you have ever had that delicious dip at a party you KNOW how amazing it is. Chicken, cream cheese, Frank's redhot sauce, shredded cheese and blue cheese crumbled on top - it's a taste explosion that will have you coming back for more and more and more. And unfortunately, it's totally not paleo. My friend Nils and I love that dip. And what's worse, my fiance is from Buffalo and makes the best version of it that we've ever sampled. This past weekend I had a small party at my house and of course, he brought that heavenly dish. We went off plan to enjoy it and of course, we knew that dairy would come back to haunt us.

She and I were discussing how to make it paleo without losing too much from the recipe and still having a fantastic dish that allows us to have our buffalo dip and eat it too! Well Nils came up with an amazing recipe that totally works.

She brought it into work for us to try and it was a homerun, right out of the park! Nilufer has graciously allowed me to share the recipe here for other paleo powered peeps to enjoy!

You will need:

1 can of coconut milk
1/2 cup of Frank's redhot sauce
2 lbs of shredded & cooked chicken - breast/thigh/whatever your preference - we used rotisserie chicken from whole foods
1 packet of frozen broccoli or spinach

Update: 8/26/14:
I made this today and shredded my own chicken thighs.
Put some olive oil in a pot on high, add thighs and using tongs sear on each side for about a minute.
Sprinkle with olive oil and add enough water just to the top of the thighs and reduce to simmer for about 30 minutes or until the chicken shreds w/a fork.
Shred the chicken and add all the ingredients as instructed below.

Combine the ingredients in a pot on the stove and simmer for 20 minutes or in a pyrex dish and bake for 20  minutes at 375.

Plate it and enjoy!

Organic chicken thighs for shredding

Paleo buffalo chicken dip/casserole

Liquid Gold! Ghee in all it's Glory

Butter, delicious butter. We love it because of it's creamy flavor and it makes so much of our cooking better. I've never heard anyone utter the phrase, this has too much butter. That's because butter makes everything better. BUT, butter is a no-no for some people - whether that be dietary, religious or choice.
Paleo has grey areas regarding butter. Some people use it as long as it's grassfed organic and others eschew it for avocado or coconut oils, but there's nothing quite like the taste of butter and we know it! Those that can't have butter because of religious or dietary reasons use the beautiful liquid gold that is known as Ghee aka clarified butter. Ghee? Gee whiz what's Ghee!

Well darlings, let me tell you. Ghee is butter with the milk fat boiled out of it. It's all the goodness of butter but without the milk. It's still great for toast and your favorite foods. And of course, it's perfect for cooking.
If you participate in the Whole30 this will help you immensely in your cooking and keeping butter in  your life.

It's not hard to make and hopefully you'll find it as fun as I did and will add this to your list of kitchen must haves!

I borrowed this recipe from EverydayMaven and highly recommend her site as she has the best step by step pictures which really made this super easy to follow along and make.

I followed the Maven's step by step instructions and was able to complete this in about 45 minutes and even though the color looked different from hers, when I woke up this morning, the pretty butter color came through after cooling! I've included some of my pics and I'm really happy with how it turned out! Enjoy!

What you'll need:

Unsalted high quality butter - I bought the organic butter from TJs
A skillet or 5 quart pot - high sides are key  here to avoid splashing/splatter so I used my 5 qt pot
2 long handled skimmers / sieve - one to skim the milk protein and one to strain off the ghee into the jar
A mason jar or glass container

*Definitely keep an eye on this and watch your temps closely, you don't want to scorch your butter!

Heat your skillet/5 quart pot over medium heat and add your butter when it's hot - be careful not to get your pan too hot as this will scorch your butter and change the flavor of your ghee in a way that is NOT recommended.

Stir the butter until its completely melted and starting to boil. Reduce the heat so that you keep it bubbling without causing it to splatter. For the next 25 minutes cook your butter until the milk protein completely separates and is a foamy layer on top - it'll have a sea foam look to it, this is where your hand skimmer will come into play! Skim off the foamy protein into a Pyrex dish, getting as much as possible out of your melted butter. Discard the skimmed protein once cooled.

After you've removed the milk protein, turn up the heat to medium low for another 5-10 minutes. Don't panic if your butter continues to boil, it will bubble some but eventually stop and the remaining milk protein will be on the bottom of the pan and appear brown, just don't burn them or you'll ruin the ghee flavor. Once the bubbling stops, the brown bits appear, turn off the stove and remove your ghee from the stove to cool.

When it's cool enough - about 10-20 minutes - strain your ghee through a fine sieve or skimmer into the jar you're going to store it in. Discard the bits in the sieve. You can store this at room temperature in your pantry or on your counter.

I found some pretty jars at Home Goods that worked beautifully.

I hope you enjoy making your ghee as much as I did!

After the boiling and skimming

A little more heat to caramelize what's left for easier sifting

The ghee after finally sieving - it's still warm so it's not that pretty yellow color yet

Done! Liquid gold!

Hummus lovers, fear not - Celery Root Hummus is here to save you!

Chickpeas aka garbanzo beans are a no-no in the paleo lifestyle. I love chickpeas and even more than that, I love the hummus they create when blended. I miss hummus SO much. If I can cheat, I'll cheat w/hummus. But rather than cheat, I figured there had to be a recipe out there that tasted good, was easy to make and would be a paleo friendly substitute for hummus. I am here to tell you, I've found it!
Over on Food52.com I discovered a recipe for celery root hummus that is everything it promises to be. Not only was it easy, it was quick and so incredibly tasty!

Now, I know what you're thinking, celery root?? What is that? Where do I find it? Fear not! Celery root is your friend!  You can find this in most grocery stores in the produce department. It is about the size of a softball and is a little gnarled looking. Don't let this fool you, with a potato peeler, you'll be able to peel this pretty easily and slice off any really rough parts w/a paring knife. It's softer than it looks and is easy to cut up into cubes once you're done. Here's an example of what you should look for in the store:

Celery Root

I am a big fan of celery root. I have a recipe for celeriac soup that is to die for - I'll share that one this fall when soup weather returns. The recipe was really simple and didn't require a laundry list of ingredients.The only thing I had to buy was the celery root, tahini and cumin. Simple Truth Organic makes Tahini and it was very reasonably priced compared to the others.

The link to the recipe is above but I've also included it here. I'm so happy to have found this. Thanks to Aliya Leekong  for her fabulous recipe that will now become an amazing addition to my weekly recipe list.

I hope you all enjoy this as much as I do!

Ready for tasting!

I used a mason jar from Home Goods that worked perfect for storing, not that it'll last long!

This one is for my Paleo partner at work! 

*** The only prep note I'd really like to include is that my blender had a bit of a hard time w/this as the celery root was piled nearly up to the top. It churned a bit in processing even with the root water. I would recommend perhaps doing this in 2 batches so it's more manageable and then blending together in a bowl w/a stick blender. 

Makes 2 1/2 cups

• 2baseball sized celery roots, peeled and cut into a 3/4” dice (approximately 3 ½ cups)
• 1tablespoon butter
• 3garlic cloves
• 1 1/2tablespoon tahini
• 1/2teaspoon cumin
• 1/4teaspoon cayenne
• 1/2teaspoon salt
• juice of half a lemon
• extra virgin olive oil
• paprika

1. Place celery root dice in a stock pot and cover with cold water. Bring up to a boil uncovered and boil 13-15 minutes until the celery root is very tender.
2. Using a slotted spoon, transfer celery root into a blender, reserving the cooking liquid. Add butter and let melt. Add garlic cloves, tahini, cumin, cayenne, salt, and lemon juice.
3. Ladle in a bit of the cooking liquid and blend. Continue adding cooking liquid a little bit at a time until desired texture is achieved. It took about 2 full ladles (of a 4 oz. ladle) to get to the puree I desired.
4. Transfer to a bowl and make a well in the center. Pour a little extra virgin olive oil in the well and sprinkle hummus with paprika. I love to eat this warm or cold, so serve as you like!

Happy Survivor Day to Me!

Today is my 25th anniversary of surviving my suicide. And I am just as thankful for today as I am for the past 25 years. 

Every July 11th, I reflect on the gift of living and I'm thankful I'm still here. Some of you know all too well what happened because you were there and some don't. From the outside looking in, I'm a pretty happy person and many people are often shocked when I tell them what happened. For a long time I didn't talk about it except with my closest friends because of the stigma surrounding suicide. I feel that my experience can serve others who suffer or know someone suffering, to feel like they too, can speak up and seek help. If by speaking out I am able to help one person, than it's worth whatever criticism I might receive from people who choose to judge others.

Twenty five years ago today I made a life-altering choice to try to end my life. Not only did this change the course of my life, it affected the lives of those around me. Long before suicide was brought into the sunlight and the "It Gets Better" campaign became a national headline, my actions were considered shameful and I was made to feel that what I did was something to be hidden and only whispered about. I am no longer ashamed of what I did because I was broken inside. I am no longer broken. I got better. I healed. I do have constant reminders of what happened, I live with the pain every day. I still limp from the damage done to my body and I live w/the scars but I wear them knowing that I survived. I am so happy I lived. I am so happy that my attempts on my life were unsuccessful. I am happy to be walking, alive, and thriving. All the things I've accomplished, I've seen, I've experienced, the lives I've touched, the people I've met, the love I've had the privilege of having, prove to me that it DOES get better. My life was saved for something greater than I could imagine when I was 15 and for that I am eternally grateful.

Every time I read a headline about someone taking their life my heart breaks. Especially young people, it makes me want to cry because I've been there and I would tell them that the pain will pass, there is hope and there is another option besides destroying your life and leaving those around you to pick up the pieces in the aftermath. I thank God everyday for sparing me from my self destructive actions. Today is my 25th anniversary of surviving suicide and I will always be thankful to those friends and family that have loved me and supported me through it all. A lot of people in my tiny little town were very cruel during my recovery, hurling horrible abuses at me, making fun of me and even telling me I should try again. I got called Geronimo frequently (I was a jumper) and there was very little kindness or understanding shown to me. It was very hard and sometimes felt like I'd never escape the shadow of that town and what happened. Luckily, I had some incredible friends & family, (and my Catholic school) around me who were kind, supportive, who fiercely protected and defended me and saw me through the storm. Because of them I'm making every day count. I take nothing and no one for granted. Thank you for your endless kindness and love, I can never repay you. You all know who you are and you will always have a special place in my life and my heart.

If you know someone in crisis, someone hurting themselves, please help them. Please reach out to them. You have no idea how your actions can change the course of their life. If you need someone to talk to please call: 800.273.8255 or visit http://www.suicidepreventionlifeline.org/

Life is a gift and you'll find support in the most unlikely places. Help is out there, so please don't ever give up. Ever. 

I know this is a bit long, so if you've made it this far, thank you for taking the time to read my story.

National Suicide Prevention Lifeline – Suicide Prevention Crisis Hotline

www.suicidepreventionlifeline.org

National Suicide Prevention Lifeline 1-800-273-TALK (8255): Suicide hotline, 24/7 free and confidential, nationwide network of crisis centers

Avocado Morning Mash

If you're looking for a quick paleo breakfast, please let me introduce you to the avocado morning mash!

It's exactly what it sounds like.

Take one ripe avocado, cut it in half - remove the seed and with a spoon, scoop out the avocado into a bowl. From there mash it up w/your fork, season w/sea salt, pepper or a little cayenne for that extra kick!

This is super quick and easy and you'll feel satisfied instead of starving by 10am!

Enjoy!

Spaghetti Squash w/shrimp sauteed in spicy coconut milk broth

This is a great dish that will definitely spice up your menu!

What you'll need:

1 spaghetti squash
1 cup light coconut milk ( I use TJs)
1lb raw deveined, tails removed shrimp
2 garlic cloves, minced
1-2 tbs avocado oil
sea salt, sriracha sauce, crushed red peppers, pepper, lime juice - season to taste
2-3 tbls olive or avo oil

Microwave your squash, uncut, for 1-2 minutes - this will soften the skin so you can cut it in half.
Cut it in half lengthwise and scrape out the seeds so its clean on the inside. Don't scrape too hard or you'll take out the meat. Using a 9x13 metal or pyrex baking dish, place the 2 halves in the dish w/the insides facing up. Using olive or avocado oil, lightly brush the oil over the flesh of the squash - not the the outer skin, just the flesh. Then sprinkle sea salt, pepper, and other spices you enjoy - I really like TJs 21 Season salute and crushed red pepper. Bake at 400 for an hour - checking it at 45 minutes. The squash should easily come out of the shell when using a fork to pull the "spaghetti" out.

About 15 minutes before you take the squash out of the oven, prepare your shrimp.
In a sautee/frying pan, heat your avocado oil and garlic for about a minute or so. Then, add your shrimp, lime juice and spices - sea salt, crushed red peppers, and pepper. Saute together for 5 minutes and then add the coconut milk. Simmer on low for 5-10 more minutes - your shrimp is cooked when it turns pink and curls but definitely cut into one to check for thorough cooking.

Once you've removed the spaghetti squash from the oven, you can use an oven mitt on one hand to steady the squash while you use a fork to pull the squash off the shell. It should come out relatively easy in spaghetti-like strings. Once you have the squash pulled from the shell, you can put your plates together. Plate the shrimp on top of the spaghetti squash and drizzle each plate w/the coconut broth for flavor. Enjoy!

I really love spaghetti squash for it's versatility and health benefits. I hope you enjoy it as much as I do!

~ Ginger :)

Paleo Mayo Update - Avocado oil version!

Last night I made more delicious paleo mayo, only this time I used Avocado oil. Oh.My.AVO!!! It is so delicious, I can't even begin to tell you how much I love it. I was blown away by how smooth it is and how the flavor is so light and the flavor signature is nearly untraceable which means you can add anything to it with out having a lingering aftertaste from the oil. Truly perfect! I do believe this is my new favorite. 
Just stick to the recipe from my previous mayo post but use the Avocado oil. Yum! 
And you can find it at Costco for about $10, so it wont break the bank. 

I hope you love it as much as I do!

 

Courtney's Primal Seafood Stew

My friend Courtney came up with this fabulous primal version of Cioppino. It's a one pot (dutch oven) meal, very easy and inexpensive to make. And it makes a huge pot of stew that will last 2-3 days depending on how many people you're cooking for. She even provides the nutritional information at the bottom.

 I've made this a lot and haven't tired of it yet.

I add a little crushed red pepper and cayenne for some kick, since I need spice in my life! :P

 I hope you like it!

Courtney’s Primal Seafood Stew:

This stew is thick, filling, and ready in under an hour. Use fire-roasted tomatoes for a longer-cooking taste.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 bulb fennel, quartered and sliced thin
• 2 bell peppers (I used one red and one yellow), chopped
• 1 28-oz can crushed tomatoes
• 1 28-oz can fire-roasted diced tomatoes
• 1 cup chicken, seafood, or fish stock
• 1/4 cup chopped fresh parsley
• 1 cup chopped frozen spinach
• 1 package Trader Joe’s seafood blend, or 1 pound of any combination of shrimp, scallops, and calamari

Method:

1. Heat the olive oil in a dutch oven or heavy-bottomed soup pot over medium-high heat.
2. Sautee the onion, garlic, and fennel until softened. Season liberally with salt and pepper.
3. Add the bell peppers, and cook an additional 2 or 3 minutes.
4. Add the tomatoes, stock, parsley, and spinach. Bring to a boil, then add the seafood. Reduce heat to medium. Cover and cook until the seafood is cooked through, about 15 minutes.

Serves 4 big bowls. Per serving: 253 calories, 3.9 g fat, 39 g carbohydrates, 20 g protein