I started blogging back in 2001, before it was even called blogging. After deleting various iterations of my personal blog I finally took my recipes to their own place so they never get lost in the shuffle. As a former bodybuilder the earliest recipes reflect the way I ate back then: lots of low fat food, oats, and lean meat. I keep them here because there are still a lot of people who read them and that’s fine, I’m not here to judge how anyone eats. You’ll find that my newest recipes reflect a Paleo / Primal lifestyle, which is how I’ve been eating for almost two years. I feel phenomenal but, again, I’m not here to convert anyone. I’m just sharing food that I love. There are also a few family recipes thrown in that include plenty of flour, sugar or pasta, but I feel like it’s important to keep those, too, even if I rarely or never eat them again. Whether you obsess over macronutrients and calories (been there!) or are looking for grain free, dairy free, soy free meals (got ’em!) I hope you find something you like!
Tags: thanksgiving recipes
This was my 2015 Thanksgiving menu:
- Cranapple sauce
- Lemon-scented broccoli
- Roasted sweet potatoes
- Bread stuffing
- Nana’s rice stuffing
- Mashed butternut squash
- Garden salad
- Apple crisp
- Make the cranapple sauce
- Cook the rice and make the mashed potatoes for rice stuffing
- Wash the sweet potatoes, let dry completely, wrap each one in foil
- Chop the veggies and bread for the bread stuffing
- Roast and mash the butternut squash
- Mix the crisp topping (dry ingredients only) for apple crisp
- Cut the broccoli florets
- 9:30 – Turkey in oven (cook time for 13.5 lb bird, 3 hrs 15 min at 325)
- 10:30 – Make the garden salad, cover and put in fridge
- 11:00 – Slice apples for crisp
- 11:30 – Put sweet potatoes in oven for 1 hour 15 min
- 12:00 – Warm lemon, evoo, shallot, honey for broccoli
- 12:45 – Remove turkey and sweet potatoes, increase oven to 350
- 12:45 – Put stuffings in oven, bake 30 min
- 1:00 – Put broccoli in microwave to steam, add lemon drizzle
- 1:05 – Make gravy
- 1:10 – Reheat butternut squash in microwave
- 1:15 – Remove stuffings from oven, carve turkey
- 1:30 – Dinner!
- after meal – assemble apple crisp, bake
Tags: crockpot, pork
This really is the best crockpot pork tenderloin. Thanks, Whisking Mama!
The Best Crockpot Pork Tenderloin
from Whisking Mama
- 2 pounds of pork tenderloin (I use two small tenderloins)
- ¼ cup soy sauce
- 1.5 tablespoons of yellow mustard
- 2 tablespoons of olive oil
- 3 tablespoons of maple syrup
- 1 Shallot chopped (I omitted)
- 1 teaspoon onion powder
- 1.5 teaspoons garlic powder
- Turn crock pot on to low
- In large measuring cup add all the ingredients for the marinade and mix
- Place tenderloin in crock pot and pour over the marinade
- Cook on low for about 5 hours for two small tenderloins or 6 hours for one large piece
- Slice and serve pouring the juices over the meat
2 lbs. eggplant, cut into 1″ cubes (no need to peel)
1 large yellow sweet onion
2 stalks celery, roughly chopped
kosher salt and freshly ground black pepper to taste
6 oz can tomato paste, thinned with 1/4 cup water*
6 oz. green olives, pitted and roughly chopped
1/2 cup red wine vinegar
1/2 cup raisins
1/4 cup (3 fl. oz. jar) salt-packed nonpareil capers, drained
3 tablespoons sugar
Preheat oven to 400 degrees. Place the eggplant cubes on baking sheets, drizzle with oil and salt. Roast for 25 minutes.
In a pot with oil saute onion and celery until softened. Add the thinned tomato paste and cook down. Add olives, vinegar, raisins, capers and sugar and simmer. Add the eggplant, simmer for 15 minutes and turn off. Best if set in the fridge for a day or two before serving. Serve room temperature or warm.
*The tomato paste made this very rich and perfect for winter (there’s three feet of snow on my front lawn!) In the summer time to lighten it up I would use 1-2 Tbsp of thinned tomato paste plus 1 can of drained diced tomatoes instead.
We took Jackson apple picking for the first time yesterday and he loved it. I came home with about five pounds of apples, which I could probably eat in about two days if I served them in the form of this apple crisp.
When I first pulled the dish out of the oven the apples seemed a little dried out and I was bummed, thinking it was a bust. After it had cooled for a bit, though, they had softened and were perfect.
Jackson likes apples but when I gave him a bowl of this he just ate the topping and signed for more. I don’t blame him.
Paleo Apple Crisp
- 3-4 medium apples
- 1 1/4 cups almond meal
- 1/4 cup coconut flour
- 1 tbs cinnamon plus a little more for sprinkling
- 3 tbs maple syrup
- 1/4 cup coconut oil
- pinch of salt
Preheat the oven to 300 degrees. Core, peel and slice the apples and layer them in an 8×8 baking dish. Lightly sprinkle them with cinnamon. In a glass bowl add the coconut oil and maple syrup and microwave for 45 seconds to a minute, until it’s completely melted. Then add the almond meal, coconut flour, cinnamon and salt. Spread the topping over the apples and bake for 50 minutes.
Adapted from Civilized Caveman’s Pumpkin pie muffins.
You can use canned pumpkin too but lately I’ve been baking sweet potatoes in the oven and using that instead. The baby loves them too!
Sweet Potato Pie Muffins (Paleo)
In a food processor put:
3/4 cup baked/mashed/boiled sweet potato
1 Tbsp cinnamon
1 tsp vanilla
1/2 cup coconut flour
1/2 cup melted coconut oil
1/4 cup honey
Preheat oven to 400 degrees. Full muffin tin and bake for 20 minutes