Friday, November 30, 2012

Citrus Cornish Hens

I watched this video the other day and it really made me think how the messsage rings true for so many of us. Our success and satisfaction with our life is often driven by money and material things. I know more people that hate their job than love it, and it just seems like we are willing to do anything (even if it makes us unhappy) for a few extra bucks or a new designer handbag or the latest gas guzzling car. I am just as guilty as anyone as being materialistic and I'm not going to lie and say I don't love things. Though I am feeling myself shift a little bit over the last two years and my perspective has started to change. It started a little before that but I really began to act on it within the last two years. I want to be successful. I want to live comfortably. I want to have "nice things," too but my idea of success and "nice things" have changed. I'm not going to do anything stupid and throw away all the  handbags I have or anything like that (I've already paid for them, I might as well get some use out of them) I'm probably not going to stop getting butterflies when I see the Spring shoe collection at Dillards and I won't stop drooling over that ridiculously expensive oven at Williams-Sonoma. It's funny because a few hours before I watched the video I saw said oven and got sick to my stomach when the sales clerk told me how much it cost. I felt kinda defeated because I knew that's not something I would ever be able to buy and it stung. While watching this video I thought "Wow that's what we all need to do!" I want to do what makes me happy (both of us not just me) and I really don't care about rolling in money... OK I wouldn't exactly hate it. I want to go somewhere with all of this, really that's what I want. Simply put, those material things are just becoming less important to me.  I just want to make enough money to pay our bills, buy grass-fed meat, eat as clean as we can, do CrossFit and make sure our little fur babies stay healthy paleo pets. It would be nice to wear Lulu and not work until I die, too. That's it.

Do you ever ask yourself what you really want? What makes you itch? Are you surprised by the answer? Enough food for thought, here's some real food:


Citrus Cornish Hens
4 Cornish hens
juice of one orange
zest of half an orange (the same orange, don't be wasteful!)
1 shallot, very finely chopped
3 Tbs. honey
1/2 tsp. paprika
1/4 tsp. garlic
pinch of sage
salt and pepper to taste

1. Preheat oven to 375. Place hens in a baking dish.

2. Combine orange juice, zest and shallots.

3. Stir in honey, paprika, garlic, sage, salt and pepper.

4. Pour glaze over hens and bake for 35-45 mins.

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Wednesday, November 28, 2012

Butterscotch Cake

Well the holidays are here and there is nothing we can do about it. We might as well embrace them, right? Right. All I know is I will NOT be missing my weekly yoga class or my WODs at Ternion this month (Thanksgiving is over so as far as I'm concerned it's December). I will need to throw weight around and get all centered if I want to live to see January. It's a stressful month. As many of you know, by day I'm Brittany the hairstylist, and I see pretty much every single one of my clients in December. I sound like I'm complaining, but I'm not because busy = $$ which is great because we could def. use more of that around here, but couldn't we all? I actually like to be busy; Casey says I'm addicted to stress... I probably am. I must admit I do love the hustle and bustle of the season, I can't help it.

With that being said I hope to have many new recipes for you this month! I want to be busy at work and busy cooking up some new noms. So let's get the best time of the year started!

Butterscotch Cake

2 cups maple syrup. grade B
1 cup coconut flour
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla extract
6 eggs
coconut oil

1. Preheat oven to 350. Grease a 9in. cake pan with coconut oil.

2. Using a mixer, combine syrup and flour.

3. Mix almond, vanilla and eggs and mix until all ingredients are thoroughly combine and you have a cake batter consistency.

4. Pour batter into cake pan and bake 1 hour or until cake is cook throughout.

* I greased mini tart tins and poured 1 Tbs. of batter into each, baked for 25 mins. and served (as pictured) for extra pizazz.

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Thursday, November 22, 2012

Chicken with (Leftover) Glaze

So as you all know I am going Black Friday shopping (if you read my last post, you know) but the fun doesn't stop there! I'll spend the rest of my weekend decorating the house for Christmas as I expect most people will be doing. That leaves little time for cooking doesn't it? Well, there are so many leftovers from Thanksgiving every year why not make something easy and yummy from them?

Chicken with (Leftover) Glaze

1 4lb whole chicken

1/2 cup ham glaze (link goes to Citrus Ham Glaze Recipe)

1. Preheat oven to 375.

2. Clean chicken and pat dry.

3. Place in a deep baking dish and cover with glaze.

4. Bake for 1 - 1 1/2 hour. Let cool and serve.

5. Marvel at how easy this was.

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Wednesday, November 21, 2012

Sweet Potato Salad

Thanksgiving is tomorrow! We all know what that means, the next day is Black Friday! Yes, I'm one of "those" people. I will be completely exhausted from cooking, running the Turkey Trot (annual 5K/10K) and house-hopping. Naturally, it only makes sense to take a cat nap midday, followed by a dozen hours (give or take) of shopping.  I know it's totally crazy, but it's a blast and I look forward to it every year, I love the thrill of the kill... kill of a good deal that is. However, it's not all fun and games, there is a lot of "strategizing" involved.  First the naughty and nice list has to be made then my friend Amanda and I get together and go through all the ads with a fine-tooth comb (little hairstylist joke for ya) and decide what takes priority as we map out our stops. This year my friend/cousin Jamie is coming along, which is so exciting because she is a black Friday virgin!

I see we've gotten off track a bit...  Back to the food. I have to bring something to eat because the only things available at our families' respective Thanksgivings are... not the best, and I don't have time to be bread drunk or doubled-over from "cheating."  It has to be something yummy, portable and has to hold me over so I don't chew my arm off or worse, eat that bad food. I'm bring this! It's perfect, and has bacon because well it's bacon, sweet potatoes to replenish me and a handful of nuts for staying power! Enjoy!

Sweet Potato Salad
2 sweet potatoes
12 oz. apple smoked bacon (or whatever you have) diced and fried
pine nuts
walnuts ( I used black walnuts)
1 apple, cored and chopped (I used a Macintosh apple)
coarse sea salt
8 Tbs. cinnamon aioli

Cinnamon aioli

2 egg yolks
3/4 cup coconut oil, melted
2 Tbs. Honey
1 1/2 tsp. cinnamon

1. Separate egg yolks from the whites, but keep the whites to use in something else, like breakfast the next morning.

2. Put the yolks in a large mixing bowl, or using a stand mixer, beat until yolks are a pale yellow and have a creamy consistency.

3. With your mixer on a medium to high speed, VERY VERY SLOWLY mix in oil, I mean a tiny drizzle at a time, this step took me at least 10-15 mins. I poured the oil in a steady slow thin stream for about a minute, then I would wait a minute so the oil could mix with the yolks.

4. Do this over and over until all the oil was mixed in, then I let the mixer continue to beat the oil in for another 5 mins.

5. FINALLY add cinnamon and honey

6. After everything has been thoroughly mixed, whip the mixture for a few more mins then pour in a serving bowl or jar and refrigerate until needed.


1. Preheat oven to 375.

2. Wash potatoes and with a knife make slits all over the it. Place on cookie sheet

3. Bake until soft, not mushy like a baked potatoes would be. You want it to be slightly firm. Let cool, peel and cut into 1inch chunks.

4. Place nuts on a small cookie sheet and roast in the oven for 5-10 mins or until nuts turn golden brown.

5. In a casserole dish mix potatoes, nuts, apple and bacon.

6. Pour in aioli and a dash of salt and stir until everything is coated.

*This is tasty cold or hot!

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Saturday, November 17, 2012

Buttered Pecan Pie

Well the Ternion Turkey Day (that I mentioned in yesterday's post) was a success, at least from where I was sitting! We started off with a pretty crazy team WOD that went like this:

Three person team, one teammate holds a dumbbell (if the dumbbell is set down, a team penalty lap must be completed), while the other teammates complete the following:

12 (200M.) laps
100 wall balls
100 burpees
100 sit ups
100 push ups
100 air squats
100 kettle bell swings

We were all hungry afterwards so it's a good thing we prepared and had all that yummy Thanksgiving food. This pie was a favorite of the group; I'll be honest I just don't like pecan pie. I keep trying but it's not going to happen. I can live with it I guess.

Pies, pies and more pies! A traditional American favorite gone Paleo... with a twist.

Buttered Pecan Pie


1 cup walnuts
1 cup pecans
4 Tbs. grass-fed butter, room temp.

1. Preheat oven to 350. Grease a 8" pie plate.

2. In a food processor, process the nuts until they are a fine, flour-like consistency

3. Empty the nut flour out of the food processor and into a large mixing bowl.

4. Using a pastry blender, begin to work the butter into the nut flour.

5. Once butter and nuts are completely combined, transfer the mixture to the pie plate.

6. Very gently, using your hands, start spreading crust to evenly cover pie plate.

7. Bake crust for 5-10 minutes. Let cool.


2 cups pecans + handful for garnish
2/3 cup honey
3 eggs
4 Tbs. coconut oil or Grass-fed butter, melted
2 pitted dates

1. Using a food processor, process all ingredients until nuts are VERY finely chopped. You want this to have an almost creamy texture not chunky like traditional pecan pie.

2. Pour into crust and bake for 30-35 minutes.

3. Using the handful of whole pecans place on top of pie the last 5 minutes, then serve.

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Sweet Potato Casserole

I am baking this as I type. It smells sooooo yummy, I can't wait to eat it again.

You can have dessert first with this dish. My family always eats sweet potato casserole with our meal instead of dessert. Have it however you like, dinner, dessert, breakfast on Black Friday whatever you fancy.

Sweet Potato Casserole
4 Sweet potatoes or yams
1/4 cup canned coconut milk
1/4 cup coconut flour
1 cup chopped pecans
1 cup chopped walnuts
5 Tbs. coconut oil, melted
2 Tbs. honey
1 Tbs. cinnamon

1. Preheat oven to 375.

2. Stab holes in potatoes and place on cookie sheet, bake about 1 1/2 hours or until the potatoes are soft all the way through. Let cool.

3. Scoop out insides of potato and place in a baking dish. Using an immersion blender, puree the potatoes until they look and feel whipped. Then blend in coconut milk.

4. In a mixing bowl, mix the flour, nuts and cinnamon together.

5. Using a large spoon, stir in the melted coconut oil and honey until all ingredients are mixed thoroughly.

6. Bake on 375 until the topping has browned and the potatoes are hot all the way through, about 30-40 mins.

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Friday, November 16, 2012

Paleo Pumpkin Raisin Pudding

Again, if you would like the WHOLE menu you can download it for FREE. Just click the icon on the right hand side of the page... Yep, that easy!

Let's start with the star of the show. You cannot go wrong with this luscious crowd-pleasing desert. Late one Thanksgiving evening, our friend Ryan brought this pudding over and I fell head over heels in love. Once I went Paleo I began fantasizing about how to paleotize it, and this is the end result. It's safe to say I am once again head over heels.

Paleo Pumpkin Raisin Pudding
Adapted from

1 quart full-fat coconut canned coconut milk      
6 tablespoons Almond meal (unblanched almond flour)      
1/3 cup molasses
1/4 cup mild honey
2 cups pumpkin puree      
4 eggs
3/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 tablespoon coconut oil      
1/2 cup raisins
1. Preheat oven to 325. Grease a 2-quart casserole or baking dish with coconut oil.
2. Pour the milk into a medium or large saucepan, and place over medium-high heat. Bring to a simmer, and slowly add in the almond meal while whisking the milk. Turn the heat to low and simmer 15 minutes, stirring, until the mixture has thickened a bit.

3. Stir in the molasses and honey, and continue to simmer, stirring, for five minutes.

4. Remove from heat, and whisk in the pumpkin until the mixture is smooth.

5. Whisk in the eggs one at a time, and add the remaining ingredients. Pour into the casserole or baking dish.
6. Bake in oven for 1 1/2 hours until it's set; a knife should come out clean when inserted, and the top should be just beginning to brown. Remove and allow to cool before serving.      

7. Put stretchy pants on. You will thank me later.

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Citrus Maple Glazed Ham

Mornin'! It's Friday (thank God) and it's going to be a good day despite the fact that I set a new world record for Diane this morning... I'm not sure what my time was, something between forever and a day and all of eternity. It was one of those WODs that makes you want to cry. I almost did cry from the embarrassment and the physical suckage. It was bad, real bad, but I'm home chatting with you now so I'm better.  Plus, wallowing in self pity is certainly NOT fabulous. Anyhow, the day is looking up and speaking of which, go ahead and look down (the page) and that should brighten your day. Enjoy the Ham and have a nice Friday!

Because a turkey is just not enough, we Paleoers need two sources of meat! Plus, everybody loves a good ham with a delish glaze.

Citrus Maple Glazed Ham
1 butt-portion ham (mine was pre-smoked)
1 cup honey
1/2 cup Dijon mustard
1/4 cup maple syrup, grade B
1/4 tsp. cloves
1/2 tsp. dried orange peel

1. Preheat oven to 300.

2. Place ham in a roasting pan with a rack.

3. Make a "tent" with foil and loosely place it over the top of the ham.

4. Bake ham for 8 minutes per pound.

5. In a small mixing bowl, whisk honey, mustard, maple syrup, cloves and orange peel together.

6. When 20 minutes of cook remain, turn the heat up to 375, remove foil tent, and apply glaze to ham.

7. After 10 minutes, apply glaze to the ham again.

8. Remove from oven, let cool and carve.

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Thursday, November 15, 2012

Pumpkin Pie

Pumpkin pie... Mmmmm. Nothing smells better than that aroma floating through the house on a cool autumn day.  Not to mention, what's Thanksgiving with homemade pumpkin pie? It's the best part!

Pumpkin Pie Crust

1.5 cups blanched almond flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup coconut oil, melted
2 Tbs. honey
1 Tbs. vanilla

1. Preheat oven to 350.

2. Grease a 9" pie pan with coconut oil.

3. Using a stand mixer or food processor, mix coconut oil, honey and vanilla.

4. Add flour, baking soda and salt to the dry ingredients and mix.

5. Using your hands, take the dough and place it in the middle of the pie pan. Work the dough outward so it covers the sides and bottom of the pan evenly. This step takes some time.

6. Bake the crust for about 10 minutes or until it begins to brown. Let cool.

Pumpkin Pie Filling

3 cups pumpkin puree
1 cup canned coconut milk
1/2 cup honey
4 eggs
5 tsp pumpkin pie spice
1/2 tsp. vanilla

1. In a stand mixer or using a mixing bowl and hand mixer, mix the pumpkin and coconut milk.

2. Add in the rest of the ingredients and mix until everything is well blended. It should look speckled.

3. Pour filling into the browned crust and bake for 45mins or until pie is set. A knife inserted in the middle of the pie should come out clean.

4. Let cool, then serve.

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Paleo Gravy (YES!)

If you are going to have "cornbread" dressing, turkey and cauli mash you MUST have gravy. The perfect topping to everything on your overflowing plate.

Paleo Gravy
1 cup turkey drippings
1/8 cup cold water
1 1/2 Tbs arrowroot powder
1/4 tsp. garlic
1/2 tsp. pepper
splash of coconut aminos or tamari, for color

1. Pour the dripping in a small sauce pan and heat on medium heat.

2. Slowly add in the arrowroot powder along with about 1/2 of the cold water. Whisking constantly.

3. After a few minutes if the arrowroot powder has not dissolved add more water. The gravy is going to seem like it's too thin, but it will thicken up.

4. Add garlic, pepper and just a splash of aminos continue to whisk.

5. Simmer for about 10 minutes longer whisking frequently.

6. Pour into gravy boat and serve.

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Wednesday, November 14, 2012

Garlic Herb Cauliflower Mash

I'm setting a PR: Three posts in one day! That's a lot of posts, sorry if you are overwhelmed by the amount of deliciousness in a single 24 hour period. I have a sneaking suspicion that you will forgive me.

Cauliflower mash is so creamyyyy, it's so creamy. This smells and tastes just like Thanksgiving day mashed potatoes to me. Nobody will miss the taste of mashed potatoes and the certainly not the bloated potato belly.

Garlic Herb Cauliflower Mash

1 head cauliflower, broken up
1 blub garlic, unpeeled
1 tsp. extra virgin olive oil
1/4 t. thyme
2 tsp. sage
1 tsp. rosemary
salt and pepper to taste

1. Preheat oven to 375.

2. Cut just enough off the top of the garlic to remove the tip of the cloves (the pointed end), place on cookie sheet and drizzle with olive oil.

3. Bake for 45mins or until bulb is soft. Let cool.

4. Steam cauliflower until it is almost falling apart. Transfer to a food processor or mixing bowl.

5. Once garlic has cooled, squeeze from the bottom of the bulb until cloves come out the top (they should slide out) and place them in with the cauliflower.

6. Add all other ingredients in the processor or mixing bowl. Pulse or mash until all ingredients are combined and the texture is similar to--what else? Mashed potatoes.

7. Serve.

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Holiday Turkey

Two recipes in one day?! Like whoa... I must be cray cray!

Now the main attraction... "The bird" as I call it. I was terrified the first time I cooked a turkey, I was so worried it would be dry and I would ruin Thanksgiving. It turned out to be one of the easiest and most flavorful things I have ever made.

Holiday Turkey

*Depending on the size of your bird, adjust measurements appropriately.*

1 *14 lb* turkey (cleaned out with neck removed)
1 1lb jar of Williams-Sonoma "Apples and Spices" Turkey Brine
4 Tbs. extra virgin Olive oil

4 Tbs. grass-fed butter, melted
1-2 tsp. garlic powder
1-2 tsp. pepper
dash of salt (the brine is already salty, so go easy on the salt)

Other Materials:
large roasting pan with a rack
styrofoam ice chest (something that will fit in the fridge)
injector, without seasoning in it.
turkey bag

1. Make sure turkey is thawed out completely.

2. Follow directions on the back of the brine jar.*

3. Place turkey and diluted brine in the Styrofoam ice chest and refrigerator for 36 hours, turning halfway through.

4. Preheat oven to 325.

5. Rinse turkey thoroughly, pat dry with paper towels and place on the rack inside the roasting pan.

6. Rub olive oil all over the outside of the bird. Then sprinkle with salt and pepper.

7. In a small bowl, whisk the melted butter, garlic, salt and pepper. Then fill injector with mixture.

8.  Inject into bird. You want to stab deep into the meat and make injections all over the bird so the flavor is evenly distributed.

9.Tie the legs together with twine. Place in the turkey bag, tie off the bag and make an inch long slit on the top of the bag.**

10. Bake turkey 12 minutes per lb.

11. Remove from oven but keep the bag closed until ready to be carved.

*The brine bath is WORTH IT! BUY IT! You can make your own but this brine is perfectly paleo and tastes amazing. I have used this jar for a 28 lb. turkey and it was just as flavorful as a 14lb. bird.
**You can add 1 tbs. of coconut flour to the turkey bag, shake to coat inside of bag the pour out excess flour, to make sure the turkey does not stick to bag. I recommend doing this before cooking

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Chocolate Crunch Pumpkin Pie

Have I mentioned you can find all Thanksgiving recipes in the FREE E-Book to the right... See it? Yeah that thing: The Paleo Fabulous Thanksgiving! I don't get any click-backs for downloads, to be honest. Just in case you don't want to download it (for some crazy reason) I am posting all the recipes individually.

I know this time of the year can be stressful and when you eat Paleo it can make things harder. To be honest, one of the things I fret over the most is wondering if that pie/cookie/cake is worth the cheat. I sit there on Thanksgiving day and think everyone else gets to enjoy a feast and I am deprived because, and let's be honest--unless I cooked it, it's probably not going to be something that I can eat. I use the word "can" because I have a hard time eating something I know WILL make me sick. I hate feeling like crap so yeah I can eat it if I want to but not without consequences. Make it easy on yourself, bring a dish that you can enjoy, I happen to love pie so something like this is perfect for me. I can pass up other dishes without hesitation but pie... it's hard... real hard. Don't make it hard; bake it and bring it!!

My Aunt Lylie makes this pie and people rave about it, so I thought I would Paleotize it. The result? People raved.


2 cups blanched almond flour
1/4 cup cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup coconut oil, melted
2 Tbs. maple syrup
1 Tbs. vanilla
1 egg

1. Preheat oven to 350. Grease a 9" pie pan with coconut oil.

2. Using a stand mixer or food processor, mix coconut oil, honey and vanilla.

3. Pour flour, cocoa powder, baking soda and salt into the wet ingredients and pulse or mix.

4. Using your hands, take the dough and place it in the middle of the pie pan. Work the dough so it covers the sides and bottom of the pan evenly. This takes time.

5. Bake the crust for 5-10 minutes. This crust will puff up a bit so using the palm of your hand gently press it down to flatten it. Set aside and let cool.



3 cups pumpkin puree
1 cup canned coconut milk
1/2 cup honey
4 eggs
5 tsp pumpkin pie spice
1/2 tsp. vanilla


1/12 cup coarsely chopped walnuts
3/4 cup Honey
5-6 Tbs. coconut oil, melted
5 Tbs. coconut flour
1/2 tsp. cinnamon

1. In a stand mixer or using a mixing bowl and hand mixer, mix the pumpkin and coconut milk.

2. Add in the rest of the ingredients and mix until everything is well blended. It should look speckled.

3. Pour filling in to crust and bake for about 30-35 minutes or until almost set.

4. Cover the pie with topping.

5. Bake 15-20 minutes.

6. Let cool and serve.

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Tuesday, November 13, 2012

Paleo Cornbread Dressing

Man oh man am I excited about Saturday! Ternion CrossFit is having their first ever Ternion Turkey Day, which will consist of a partner WOD followed by a Paleo seminar given by this girl I know, then a Paleo feast! You can guess who's in charge of the seminar and the nomnoms... Ok it's me! I can't wait to hang out with all of my friends and have some good old fashion CrossFit fun!

Casey often says this was my "Doctor Frankenstein (It's ALIIIVE) Moment" with paleo food. I have always made the cornbread dressing for Casey's family's holiday dinners and I have to say this: Paleo Dressing is every bit as good as "traditional" dressing. It is quite the undertaking paleo or not, but do not be intimidated! It has a lot of ingredients but it's so much easier than it looks. Actually it takes me exactly the same amount of time to make it as it did before. I made this last year as well as the year before and guess what... NOBODY knew the difference! I have to say this is the best dressing that I have ever had...sorry G-Ma!

Side Note: Nobody knew the difference the first several times they ate it, last time I told them ahead of time and I got "This dressing tastes weird" and "I like real dressing better." Moral of the story: Lie and say it's "real," they won't even know!

1 large roasting pan or disposable roasting pan
1 4lb. chicken
3 32oz boxes of chicken broth
3 bell peppers, chopped
1 large head of celery, chopped
1 bunch green onions, chopped
8 boiled eggs

1. Put chicken in a large pot, cover it in the chicken broth and set to boil.

2. Peel and chop eggs. Set aside.

3. Once chicken is cooked (takes about an hour) remove it from the boiling broth and let cool.

4. Place chopped veggies in boiling broth. Cook until they are tender, for about 30 minutes. Then turn heat off and let the pot cool.

5.  Debone and shred chicken.

6. Place chicken and eggs in roasting pan and combine.


***This makes one batch. You will need three. I make one batch without the honey/maple syrup.***
2/3 cup coconut flour
1 stick of grass-fed butter, melted or 8 oz ghee
7 eggs
1-2 Tbs. honey or pure maple syrup
1/2 tsp baking powder
1/2 cup water
pinch of sea salt

7. Preheat oven to 400. Grease a cast iron skillet  (any size will do but I use a medium-sized skillet) and heat in oven for about 5-10 minutes.

8. In a stand mixer, mix all ingredients (except water).

9. The mixture will be thick, but if too thick, add water until you get the consistency of batter.

10. Take skillet out of oven and pour batter into it.

11. Bake for 20-35 minutes. Depending on what size skillet you use, insert a knife into the middle of the bread, when it comes out clean it's done. Remove skillet and turn off oven.

12. When bread has cooled, crumble it in with the shredded chicken and eggs.

13. Mix thoroughly.

14. Preheat oven to 350.

15. Pour pot of veggies and broth over cornbread and chicken mixture. Entire contents of pot... It seems like a lot but the bread will absorb almost all of it.

16. Bake in oven for about 1 1/2 hours, stirring every time the top browns.

17. Take out, let cool and serve.

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Monday, November 12, 2012

Cranberry Sauce

In case you missed it, I posted an entire Thanksgiving Menu last week!! Even though this recipe is in The Paleo Fabulous Thanksgiving E-Book, I wanted to go ahead and post it because you may not want to download the whole book. I'm not sure why you wouldn't want to but I'm not here to judge your lack of good judgment. ;)

Cranberry sauce is my favorite component to a Holiday dinner. Sweet and tangy with a cool, smooth texture. The holidays just wouldn't be the same without it.

Cranberry Sauce

16 oz. cranberries fresh or frozen
1 Bartlett pear, peeled and diced
1/4 cup water or apple juice
1/4 tsp. dried orange peel
1/8 tsp. ground cloves
1/4 cup maple syrup, grade B
*1/2 packet gelatin

For lumpy sauce:

1. On medium heat in a medium sauce pan heat berries, diced pear and water. Stir to combine.

2. Continue to stir frequently.

3. Whisk orange peel and cloves into 1/4 cup maple syrup.

4. Once berries begin to burst open and the pear softens, stir in maple syrup mixture.

5. Simmer for 10-15 mins, let cool and transfer to serving dish then chill until ready to serve.

For smooth sauce:

Follow steps 1-4 above:

5. While sauce is still hot, add in a packet of unflavored gelatin and puree using food processor or immersion blender.

6. Let cool and transfer to serving dish and chill until ready to serve.

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Saturday, November 10, 2012

Paleo Fabulous Thanksgiving

Here it is! My team (Casey) and I have been working around the clock to get a Thanksgiving menu prepared for you. I know what a challenge the holidays can be when you are committed to eating Paleo and that's exactly why I put this Thanksgiving menu together as a way to say "thank you" to all my loyal readers and followers. I hope this Thanksgiving we all have a healthy, happy and full belly. I will be posting the recipes as individual posts as well, just in case someone only want one of the recipes instead of an ENTIRE Thanksgiving menu.

You can use the link on the blog sidebar, or you can click here to download the menu in PDF format:
The Paleo Fabulous Thanksgiving Menu

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Tuesday, November 6, 2012

Make it Paleo Book Review

Hey! Are you looking for the perfect gift?  Make it "Make it Paleo!" Below is a copy of my review of the book. You can also find more information about this awesome pair on their website. They have all sorts of awesome stuff on their site and they even have an app!

When I was asked to review “Make it Paleo,” I was beyond excited!  I have followed The Food Lovers’ since I went Paleo 2 years ago and I am grateful for them because they have paved the way for paleo bloggers like me, not to mention leading more and more people to the paleo/primal lifestyle.  So how did I like “Make it Paleo”?  What an impressive piece of art it is, page after page of beautiful photography followed by divine cuisine. To be honest, it’s a page-turner, when I finally got this book in my hands I literally curled up and read it like I would a storybook.  I couldn’t wait to see what was next! Then I started cooking… amazing. The recipes are simple enough for everyday meals yet elegant and sophisticated enough for a dinner party or special occasion.  As a matter of fact, a friend of a friend decided to get married on a whim (we’re talking 24 hr. notice) and I whipped up the dark chocolate cake on page 370 so that they would have a wedding cake.  It was perfect and took practically no time at all to throw together, thanks to the accurate measurements and easy-to-follow instructions.  The recipes in this cookbook are so versatile; everything from cakes to “Lo Mein” on pg. 204 (which took me from hating cabbage to craving it!) there is something for everyone.   If you want to throw a quick meal together that packs a little spicy punch, the Smoked Paprika Chicken Thighs, pg. 194 are for you.  Or if you want a recipe that will impress for a Sunday brunch, check out page 62 for the “Root Vegetable Hash & Poached Egg” is a sure crowd-pleaser.   Something else that I loved about “Make it Paleo” is that it is a true health cookbook.   I have had so many so-called “healthy cookbooks” that were full of junk ingredients and processed garbage.  It’s no wonder we as a nation are so unhealthy, people are so confused about health, but this cookbook will clear the fog for so many people, all you have to do is open the book. One more thing, in the “gratitude” section, Haley thanks her hair stylist for styling her hair for the book cover photo shoot.  When I’m not blogging, I’m behind the chair styling hair and it touched my heart that she was so appreciative to her personal stylist.

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