High Protein/Lo Carbers...Recipes and info

[cinnamongrrl]

It occurred to me last night, I'm going to be living very close to a dairy farm.

I'm thinking if I visit and find the animals are treated well, it wouldn't be hard for me to buy milk and milk products from them. Now that I've found that Land O' Lakes is in Monsanto's pocket, I need an alternative for butter. If I get raw milk, I can make my own cheese, yogurt and possibly butter.


Also, Asheville is big into the Buy Local movement. It just makes sense. The further your food travels the less fresh it is and the larger the carbon footprint. Many of their restaurants buy from local farmers and their menus reflect what is available at that point in time.

For anyone interested, No Impact Man provided a lot of information on "do it yourself" food. Since he vowed for a year to use nothing disposable, he had to learn to make a lot o things at home...bread and yogurt included. It's worth a read. But he touches upon the local food thing. The author said something along the lines of, if you want to know where your food is coming from, you have to go meet the farmer who grows it, shake his hand and look him in the eye and see if he's proud of his product. That is not a verbatim quote but it's true none the less...

This may not be the best place to post all this but I've been going through things in my head that I want to change, what's acceptable to me and what isn't. So this is the fall out from my contemplations

[ahk]

THIS article is going around by all the Paleo folks that I read.

Take a look.

It kind of wraps things up in a nut shell--

I'd be careful with a lot of dairy-- we eat only a small amount (huge inflammatory).

Also, google paleo-- and read up on it.

[cinnamongrrl]

Thank you for sharing this ahk

I did peruse it and found some really good recipes. That booklet for the slow cooker is endlessly helpful. It's really my favorite way of cooking. EVERYONE has time to throw things in a crockpot and let it roll..lol

One thing that surprised me: legumes are a no no?? I was formerly a vegetarian and my legume love has survived. I'm especially fond of hummus and lentils.

This is where I get off track with paleo. We as a species have been farming for centuries. Our back teeth are the same as all grain eaters. Anthropologically speaking, we are meant to eat grains. However, when we were eating grains, we were also hunting and gathering. Making use of the quick energy that grains provide. We didn't sit on the couch at night and channel surf lol. I suppose we could say because of the simplicity in which our food is now procured, we could do with fewer grains and grain products. More out of habituation than evolution though.

I know when it came to losing weight, doing low carb, with protein and lots of fruits, veggies, nuts and seeds, it was like it just fell off. So, I think until I get to a point where I just want to maintain my weight, paleo will be my bible

[ahk]

Read-

It Starts with Food. - a really good book expalining the ins/outs of why certain foods can't or shouldn't be eaten.

I also now know that our foods have changed over many years of scientists putting their two cents in instead of letti g the seed do its natural thing. We're very much against GMO and watch the list closely.

I sometimes miss beans too, but I don't miss the pain that they cause in my gut.

Process of elimination- it takes time and adjustment.

Originally Posted by cinnamongrrl

Thank you for sharing this ahk

I did peruse it and found some really good recipes. That booklet for the slow cooker is endlessly helpful. It's really my favorite way of cooking. EVERYONE has time to throw things in a crockpot and let it roll..lol

One thing that surprised me: legumes are a no no?? I was formerly a vegetarian and my legume love has survived. I'm especially fond of hummus and lentils.

This is where I get off track with paleo. We as a species have been farming for centuries. Our back teeth are the same as all grain eaters. Anthropologically speaking, we are meant to eat grains. However, when we were eating grains, we were also hunting and gathering. Making use of the quick energy that grains provide. We didn't sit on the couch at night and channel surf lol. I suppose we could say because of the simplicity in which our food is now procured, we could do with fewer grains and grain products. More out of habituation than evolution though.

I know when it came to losing weight, doing low carb, with protein and lots of fruits, veggies, nuts and seeds, it was like it just fell off. So, I think until I get to a point where I just want to maintain my weight, paleo will be my bible

[Orema]

Bacon, Egg, Avocado Salad serves 4 main dish servings or 6-8 side servings

1 head of dark green lettuce, washed, dried, and torn into bite sized pieces
1-2 large avocados
4-6 slices of bacon
6 eggs
Everyday Salad Dressing

1-Place all of the eggs in a medium size pot and cover with water. Bring to a boil over high heat, covered. As soon as the water starts to boil. Take off of the heat, keep covered, and let sit for 15 minutes. Run cold water over the eggs to stop the cooking process and to prevent discoloration. Crack and peel the eggs and then chop into bite sized pieces.

2-While the eggs are cooking, cook the bacon. For stove top cooking, I use a large pan over medium high heat. Cook one side until browned and crispy, turn over with a fork or tongs. Cook the other side until browned and cooked all the way through. Or for oven cooking, preheat the oven to 425 degrees. Place bacon on a jelly roll pan and cook for 8-15 minutes (length of time will depend on bacon thickness). Watch carefully.

Once cooked, remove from pan or jelly roll pan, cool slightly and crumble into bite sized pieces.

3-Peel and dice avocados.

4-Put the lettuce in a large bowl and sprinkle the eggs, bacon and avocados over it. Dress with the salad dressing of your choice and serve.

[Jesse]

Yum! Looks good!

Originally Posted by Orema

Bacon, Egg, Avocado Salad serves 4 main dish servings or 6-8 side servings...

[Logicaly]

That does indeed look delicious. I don't really like avocado but I am trying to get myself to like new things so I may have to give this a try.

Originally Posted by Orema

Bacon, Egg, Avocado Salad serves 4 main dish servings or 6-8 side servings

1 head of dark green lettuce, washed, dried, and torn into bite sized pieces
1-2 large avocados
4-6 slices of bacon
6 eggs
Everyday Salad Dressing

1-Place all of the eggs in a medium size pot and cover with water. Bring to a boil over high heat, covered. As soon as the water starts to boil. Take off of the heat, keep covered, and let sit for 15 minutes. Run cold water over the eggs to stop the cooking process and to prevent discoloration. Crack and peel the eggs and then chop into bite sized pieces.

2-While the eggs are cooking, cook the bacon. For stove top cooking, I use a large pan over medium high heat. Cook one side until browned and crispy, turn over with a fork or tongs. Cook the other side until browned and cooked all the way through. Or for oven cooking, preheat the oven to 425 degrees. Place bacon on a jelly roll pan and cook for 8-15 minutes (length of time will depend on bacon thickness). Watch carefully.

Once cooked, remove from pan or jelly roll pan, cool slightly and crumble into bite sized pieces.

3-Peel and dice avocados.

4-Put the lettuce in a large bowl and sprinkle the eggs, bacon and avocados over it. Dress with the salad dressing of your choice and serve.

[Jesse]

Quick n Easy Baba Ghanoush
Ingredients:
2 large eggplants
3 cloves minced garlic
4 Tbsp organic tahini
1 large lemon juiced
1 tsp cumin
Sea salt and pepper to taste


Directions:
Preheat the oven to 350.
Bake 2 large eggplants for 20 minutes. (Roast them instead for more of a smoky flavor)
Poke with a fork, when they are soft, remove from the oven.
Let the eggplants cool off.
Cut off the top of eggplants and put them into the food processor (skin on).
Add minced garlic, salt, pepper, cumin, lemon juice to food processor.
Pulse it a few times until all mixed up.

Serve as a dip with your choice of raw veggies, or on top of a slice of roasted lamb or beef. It is also good with a spoonful added to steamed or roasted veggies. It is the best healthy substitute I have found for hummus, for us Paleo folks. - Jesse

[Gemme]

Originally Posted by Orema

Bacon, Egg, Avocado Salad serves 4 main dish servings or 6-8 side servings

1 head of dark green lettuce, washed, dried, and torn into bite sized pieces
1-2 large avocados
4-6 slices of bacon
6 eggs
Everyday Salad Dressing

1-Place all of the eggs in a medium size pot and cover with water. Bring to a boil over high heat, covered. As soon as the water starts to boil. Take off of the heat, keep covered, and let sit for 15 minutes. Run cold water over the eggs to stop the cooking process and to prevent discoloration. Crack and peel the eggs and then chop into bite sized pieces.

2-While the eggs are cooking, cook the bacon. For stove top cooking, I use a large pan over medium high heat. Cook one side until browned and crispy, turn over with a fork or tongs. Cook the other side until browned and cooked all the way through. Or for oven cooking, preheat the oven to 425 degrees. Place bacon on a jelly roll pan and cook for 8-15 minutes (length of time will depend on bacon thickness). Watch carefully.

Once cooked, remove from pan or jelly roll pan, cool slightly and crumble into bite sized pieces.

3-Peel and dice avocados.

4-Put the lettuce in a large bowl and sprinkle the eggs, bacon and avocados over it. Dress with the salad dressing of your choice and serve.

This looks great. What dressing would you use with it? I'm not familiar with the 'everyday' dressing and then it says 'dressing of your choice' so I'm not sure what dressings would work and still fall within the parameters for Paleo/primal eating.

[Orema]

Originally Posted by Gemme

This looks great. What dressing would you use with it? I'm not familiar with the 'everyday' dressing and then it says 'dressing of your choice' so I'm not sure what dressings would work and still fall within the parameters for Paleo/primal eating.

I'm not sure what they were suggesting, but I made a mustard dressing using cream, mayo, dijon mustard, and dried thyme.

I eat more low carb than paleo, so this fits me. I drizzled the dressing over the salad and it was excellent. Wish I had made more.

I would also try plain olive oil or sesame seed oil.

I'd love to know what others would use ....

[cinnamongrrl]

Paleo Salted Caramel "Cheesecake" Bars

For the crust
1 cup walnuts
1/2 cup almonds
5 pitted Medjool dates
2 tbsp unsweetened coconut flakes
Pinch of salt


For the filling
2.5 cups raw cashews
1/4 cup coconut oil, melted
1/4 cup honey
2 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp salt
2 tbsp almond milk


For the caramel
3/4 cup coconut cream
1/4 cup ghee
1 cup palm sugar
3 tbsp honey
Pinch of salt
1/3 cup palm shortening


Instructions
1.Place the cashews in a bowl of water. Cover and soak overnight, rinse, and then drain.
2.Place the dates in a bowl of water and soak for 10 minutes. Rinse and set aside.
3.To make the crust, line an 8x8-inch baking dish with parchment paper. Place the walnuts and almonds into a food processor and pulse until finely ground. Add the dates, coconut flakes, and salt and blend until combined. Press the mixture into an even layer in the pan. Place in the freezer to chill while the filling is prepared.
4.To make the filling, place all of the filling ingredients into a blender or food processor and blend until it reaches a smooth, batter-like consistency. Pour the mixture over the crust in the baking pan. Place back in the freezer for at least one hour to harden.
5.Meanwhile, make the caramel. Whisk together the coconut cream, ghee, palm sugar, honey, and salt in a heavy-bottomed saucepan. Bring to a soft boil, and then reduce the heat to simmer for 15-20 minutes, stirring constantly, until the sauce thickens and is a rich golden brown.
6.Allow the sauce to cool for 2-3 minutes. Stir in the palm shortening until dissolved. Remove the cheesecake from the freezer and cut into bars. Add a dollop of caramel onto the top of each bar and use a spoon to spread over the top. Sprinkle with sea salt. Serve immediately or store in the freezer.


Notes
Servings: 12 bars
Difficulty: Medium-Hard