Thursday, February 26, 2015

Paleo Avocado & Mango Smoothie


Confession: I didn't actually drink one of these, as I can't stand smoothies when it's so cold that my fingers are numb! The kids (who never seem affected by the climate) requested them, however, so I came up with this tasty one.

You honestly can't taste the avocado here, and it really adds creaminess to the texture of the smoothie. Other fruits would work with it as well. A little squirt of lime juice adds a nice tropical kick too!

Paleo Avocado & Mango Smoothie

1 1/2 cup frozen mango chunks
3/4 cup water
3/4  cup coconut milk
1/2 ripe avocado
2 tbs. ground flax
juice of 1/2 lime

Combine all ingredients in blender until smooth. Makes one large or 2 kid-sized smoothies.

Tuesday, February 24, 2015

Paleo Mushroom, Sausage & Spinach Ragu


If you're lucky enough to live in an area where extreme winter weather isn't the topic of every conversation, forgive me. I'm freezing my tush off here in CT, where it was -8 when I got in the car to drive my daughter to school this morning. And by -8 I don't mean with a wind chill. It was actually -8.

I'm living in the deep freeze and tired of everyone talking and posting about the weather too, but it's hard not to when it's so cold. It affects what I crave and eat, thus this simple recipe. I'd love to dig into a big bowl of comforting pasta with meat sauce, but it's not going to happen. I enjoyed this instead.

I used a spicy sausage; if you like heat and are opting for a milder one, then I'd suggest adding some crushed red pepper flakes to taste. The basil at the market looked terrible, but if I had some good, fresh basil on hand I'd definitely chop some up and add it in as well.

Paleo Mushroom, Sausage & Spinach Ragu

1 tbs. olive oil
12 oz. spicy Italian sausage, casings removed
10 oz. sliced mushrooms
3 chopped garlic cloves
28 oz. can organic whole plum tomatoes, crushed by hand
salt & pepper, to taste
3 cups baby spinach

Heat oil in a large skillet over medium heat. Add sausage and cook until no longer pink, using a wooden spoon to break up.

Add mushrooms and cook for about 5 minutes, or until soft. Add garlic and cook for 30 seconds more, stirring constantly.

Add tomatoes to skillet and season with salt and pepper. Bring to a boil, then lower the heat and simmer for about 10 minutes.

Stir in spinach and cook until it wilts. Taste for seasoning before serving.

Monday, February 23, 2015

Paleo Shredded Mexican Chicken


This recipe is a good one to have in your arsenal, as it's super easy to make, yields a lot and has tons of uses. My kids ate their chicken as nachos, over sprouted tortillas with raw cheddar cheese and lots of vegetables.

I used mine to make a "taco" salad, finished off with my favorite Tessamae Zesty Ranch dressing.

The chicken itself doesn't have too much zip, but that can easily be dialed up with a little more chili powder or some red pepper flakes.

Paleo Shredded Mexican Chicken

2 lbs. chicken breasts or boneless thighs
1 tbs. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. white pepper
1 tbs. palm sugar
28 oz. can diced tomatoes, undrained

Place chicken breasts in an even layer on the bottom of a crock pot.

Mix chili powder, garlic powder, salt, pepper and palm sugar in a large bowl. Add tomatoes and stir to combine.

Pour sauce over chicken.

Cover crock pot and cook on low for 7-9 hours. Shred chicken before serving.