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

Chicken Tikka cha cha cha!

One thing I really miss is going out for Indian food. I LOVE Indian food. It's amazing. The spices, the variety, the delicious sauces. Yum! This recipe falls into my cheat category because of the rice and cream, but without the rice I don't see the heavy cream as a big deal since I try to adhere to a more 90/10 observance of my paleo plan. The *Naan and Samosas are definitely NOT paleo but they're great for a cheat day or for non-paleo friends who you want to have over for dinner to enjoy this yummy dish! 

This chicken tikka recipe came from a cookbook my mom gave me - Dave's Dinners by Dave Lieberman. I played around w/the original recipe for about 6 months until I found the combination of ingredients that I liked best. I use more curry, more cayenne and add a little bit more cream and tomato paste, but it really can be adjusted to whatever your preference is. I like my stuff HOT. All of my friends that have ever eaten this at my house, absolutely love it and have begged for the recipe since it's so amazing. It's so good you'll want to eat it every week! 

 *And if you want to add Naan and Veggie Samosas, Trader Joe's has both in their freezer section.

This is relatively easy and once you have all the spices all you really need to buy are the fresh items - chicken, yogurt and heavy cream. I hope you enjoy it as much as I do.

Chicken Tikka Masala

1.5 pounds boneless, skinless chicken breast

1 cup plain white yogurt

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

1 medium onion, finely chopped

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

1 (6-ounces) can tomato paste

1 cup heavy cream

**For the rice:

1 cup basmati rice

2 cups water

8-10 whole cardamom pods

pinch of salt

2 tablespoons butter

**I think you can do cauliflower rice to make this more paleo but having never made cauliflower rice, I can't speak to how it would change the flavor of the chicken tikka masala. I do 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 the yogurt, 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.

Make the rice: In a medium saucepan, combine the butter, water, salt, and cardamom and bring to a boil. Add the rice, reduce heat to a simmer, cover and let simmer for 16-20 minutes or until water is absorbed and rice is fluffy.

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 cream 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! 

Paleo Chicken Scallopini - updated version

I made some great chicken scallopini last night for my darling fiance's homecoming - all organic and very yummy.
2 tbsp coconut oil
2 chicken breasts - thinly sliced in half - this will make 4 cutlets
1 cup white wine
2 minced garlic cloves
capers

1/2 c gluten free flour

salt, pepper and 21 season salute

Lightly pat dry your chicken breasts. On a plate combine the flour, salt, pepper, and seasoning. Dredge the chicken in the flour and set aside on a plate until your oil is hot enough. In the pan, heat your oil and garlic for a few minutes but take care not to scorch the garlic. You want to keep your heat in the low to medium range. once your oil is hot, add your chicken, the capers and wine. Let this simmer 3-4 minutes per side, flipping as needed. This should take 15-20 minutes - cut each piece to make sure it's fully cooked. If you find your sauce reducing too much, feel free to add more wine and 1/4 cup of water. That should keep the sauce from getting too thick while allowing your chicken to continue to cook through and stay moist. 

I like to serve mine over salad. I hope you enjoy it as much as I do!

Ginger's Vegetarian Carrot & Leek Soup

Happy Saturday dear readers!

Today is a chilly, rainy day so our recipe is a yummy, warming soup!

Ginger's Vegetarian Carrot & Leek soup
What you'll need:
1Tbsp of coconut oil
1lb of carrots
1-2 leeks - finely sliced. 
minced garlic
1 container miso ginger soup from Trader Joe's
Sea salt
Fresh ground pepper
21 Season Salute 
Smoked Paprika
(and of course, as always, you can throw in your own spices that you enjoy!)

In deep 5 quart pot, saute your garlic in the coconut oil for a minute or so. Add the leeks and simmer for about 3-5 minutes. Add the carrots, miso broth, smoked paprika and other spices and bring to a boil - let it boil for 1 minute and turn heat to simmer until the carrots are soft. Once the carrots are soft using a blender, carefully ladle your soup into the blender and blend away until smooth! Again, carefully return the soup to the pot and simmer for a few minutes more adding salt and spices to your liking. I love to add cayenne to this to kick it up a bit. The combination of the ginger broth w/the carrots and leeks is really tasty. I've used fresh ginger in the past too, but since I found this broth and you need broth for this soup anyway, it's a great way to kill two birds with one stone. If you can't find the ginger miso soup or don't live near a TJs, use vegetable broth instead - it's usually found next to the boxed chicken broth. This also freezes extremely well, so feel free to stick those leftovers in the freezer to enjoy again later! 

This recipe is filling, delicious, healthy, easy and pretty low in calories. 

I hope you enjoy it as much as I do! 

Orzo, peppers, squash and olives sauteed in coconut oil

Here's another great recipe that's healthy, easy and delicious. This veers off the paleo path a bit but you can substitute spaghetti squash instead. I really love the orzo in this, it's light and easy and I think you'll enjoy it!

Ingredients:
1/2 cup whole wheat orzo
1 T coconut oil
1 onion, diced
3 cloves of garlic, chopped
1/4 t. salt
1 zucchini, diced
1-2 yellow summer squash
1 tomato, cored and diced (I don't use this as I find it mushy)
1/4 cup chopped pitted Kalamata olives
2 bell peppers - orange and red
1/4 cup capers
seasonings I like:
Trader Joe's 21 Season Salute, African Smoke, Sea Salt, Crushed red Pepper

Cook the Orzo until al dente according to package directions. 

Meanwhile, heat the oil in a 12 inch skillet over medium heat. Add the onion, garlic, season with salt, and cook, stirring occasionally, until tender, about 4 minutes. Add the zucchini, squash, peppers, olives, capers and cook, stirring occasionally, until tender, about 8-10 minutes. Remove from heat, and stir in the tomato and orzo. Saute for a few minutes until the mixture is well seasoned and blended. Plate and enjoy! I have put this over sauteed spinach or fresh romaine. Delicious!.

Paleo Ranch - Oh yes, you read that right! Ranch for the Paleo Powered!

As promised, the Paleo Ranch recipe!

I got this recipe from a friend who linked me to Paleo Table. It's unbelievably good and I think you'll be pleasantly surprised.

Paleo Ranch Dressing

By Paleo Table

• 1 cup paleo mayonnaise
• 1 cup canned coconut milk, shaken
• 1-2 Tbsp. fresh dill, minced
• 2 garlic cloves, minced into a paste with a bit of Kosher salt
• 1 tsp apple cider vinegar
• salt and freshly cracked pepper, to taste

Whisk all ingredients to combine. Season to taste with salt and pepper. Store in the refrigerator for 1-2 weeks. But I'd be surprised if it actually lasts that long as you'll want to put it on everything from salads to chicken wings! Below is a pic of the jar I made tonight! So yummy!

Enjoy!

Julia Child - the Original Paleo girl - and her amazing paleo mayo!

So a lot of people who go or want to go paleo think, what about sauces? what about flavor? what about mayo?? Well to you I say, there is hope! And it's really not as hard as it seems. Long before we had massively processed foods, we ate normal stuff all the time and our grandparents cooked from recipes with real food. One of those amazing cooks and a woman who needs no introduction, Julia Child, provided an amazing recipe for mayo that is completely paleo. Use organic ingredients and be mindful of her instructions and you'll have delicious paleo mayo that you can use in so many dishes. For this recipe, use a very light olive oil unless you don't mind the olive oil flavor of EVOO. I made this in my Kitchen Aid last week and it came out amazing! This recipe requires patience. AND I mean it, be patient. Follow her instructions to the letter. Do not force the oil....go slow....droplets. Seriously. It's worth it. Enjoy!!
Oh and if you like ranch, I'll be posting a paleo ranch recipe for chicken wings that uses this mayo as it's base. But, one thing at a time. Have fun and have a great paleo day!

Ingredients

• Large wire whisk or electric blender
• 3 egg yolks
• 1 tablespoon wine vinegar or lemon juice (more drops as needed to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon dry or prepared mustard
• 1-1/2 to 2 cups of olive oil, other oil or a mixture of each. If the oil is cold, heat it to tepid; and if you are a novice, use the minimum amount. Macadamia oil works really well and has a milder flavour.
• 2 tablespoons boiling water

Instructions

1. Warm the bowl in hot water; dry it. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky.
2. Add the vinegar or lemon juice, salt and mustard. Beat for 30 seconds more.
3. The egg yolks are now ready to receive the oil. While it goes in, drop by drop, you must not stop beating until the sauce has thickened. A speed of 2 strokes per second is fast enough.
4. You can switch hands or switch directions, as long as you beat constantly.
5. Add the drops of oil with a teaspoon, or rest the lip of the bottle on the edge of the bowl. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil.
6. After 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into a very heavy cream and the crisis of potential curdling is over. The beating arm may rest a moment. Then, beat in the remaining oil by 1 to 2 tablespoon dollops, blending it thoroughly after each addition.
7. When the sauce becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out. Then continue with the oil.
8. Beat the boiling water into the sauce. This is an anti-curdling insurance. Season to taste. If the sauce is not used immediately, scrape it into a small bowl and cover it tightly so a skin will not form on its surface.

Preparation time: 15 minutes

Number of servings: 2-3 cups