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Going primal/Paleo/Grain-free in JUNE!

post #1 of 378
Thread Starter 
Summertime is the time for primal eating goodness! Everything is growing nicely and lots of time to spend out-of-doors running about, playing in the sun.

I have had these tenderlions in the freezer for over a month and need to cook them. I also have some cherries and think that would make a lovely combination. I am cribbing from this recipe, but am subbing fresh cherries for dried, will increase the fat, and I definitely *do not* want to use flour. Would coconut flour be ok or would it ruin this flavor? I have never used coconut flour and don't know how it turns out. My husband bought some yesterday....

Would there be another "flour" that would be better?

Recipe as follows:


Ingredients

* 2/3 cup port or other sweet red wine
* 3/4 cup dried tart cherries
* 3 tablespoons all-purpose flour
* 1/2 teaspoon ground coriander
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 1/2 pounds pork tenderloin, trimmed
* 1 tablespoon butter
* 2 tablespoons finely chopped shallots
* 1 cup fat-free, less-sodium chicken broth

Preparation

Place port in a 1-cup glass measure. Microwave at high 20 seconds or until very warm. Combine port and cherries; cover and let stand 10 minutes or until soft. Drain cherries in a colander over a bowl, reserving port.

Combine flour, coriander, salt, and pepper in a shallow dish. Dredge pork in flour mixture. Melt butter in a large heavy skillet over medium-high heat. Add pork; cook 3 minutes on each side or until browned. Remove pork; stir in reserved port, scraping pan to loosen browned bits. Add cherries and shallots. Reduce heat; cook 3 minutes, stirring frequently. Stir in broth; bring to a simmer.

Return pork to pan. Partially cover and cook 10 minutes. Uncover and cook 12 minutes or until a meat thermometer inserted into thickest portion registers 155° (slightly pink), turning pork occasionally. Cut into slices, and serve with sauce.
post #2 of 378
I think the coconut flour would work. Probably wouldn't stick well, but it would help thicken the sauce, which seems like the more important role in the recipe anyway . Just my two cents, though--someone else might have more insight.

Not having a stellar pregnant day here. I didn't sleep well last night and got up this morning for work feeling shaky and gaggy. Ended up eating two slices of sprouted grain toast to get rid of the barfy feeling. Sigh. I'm not craving carbs, though, which is nice. I AM craving dairy like crazy. Any dairy-free mamas have suggestions for this?
post #3 of 378
Subbing for now. I have to get the baby down for a nap and make lunch. Back later!
post #4 of 378
Fasting today until dinner. I haven't decided what dinner shall be, I only know it will involve chicken thighs, left over pork ribs, and some spinach that really needs to be used up today. For the spinach I'm thinking of trying this spinach bake recipe I found:

container of cottage cheese
shredded cheese
fresh or frozen spinach
leeks
eggs

(You saute the leeks in butter and garlic, and then throw in the spinach to wilt. Stick it into a baking dish and then throw the cottage cheese and some of the shredded cheese, pour the eggs over everything and a bit more shredded cheese on top. Bake until golden and fluffy.)

I'm thinkin' maybe spicy chicken... we'll see how I feel tonight!
post #5 of 378
So far today, following my 4am slip:

Breakfast: Italian sausage link with mustard and leftover carmelized onions, coffee with almond milk and stevia, banana

Snack: Tbsp. almond butter, carrot sticks, and a cranberry cooler

Lunch: Turkey lettuce wraps with mayo, tomato, a little mustard + few more carrot sticks

Snack: small cup of coffee + almond butter/chocolate/stevia/coconut cream fudge concoction that is pulling me out of my afternoon sleepiness.

Dinner...we have just a TON of that bacon explosion leftover, and it is SO rich--and I'm really not one to say that very often. Anyway, that's what's on the menu, alongside a big pile of roasted broccoli, I'm thinking.
post #6 of 378
Today's food (since y'all are posting these yummy meal ideas) has been:

B: coconut flour pancakes topped w/ blueberry 'butter' (I took the idea from a blueberry butter balls recipe on MDA--just blended ghee w/ pureed blueberries and a bit of vanilla extract, cooled in the fridge then put on top of the hot pancakes--sooooo good!!)

L: some pepperoni (not pastured or organic or anything ) and a square of dark chocolate (Ok, not really a great lunch...I didn't feel like making much...)

D (plans): pastured pork ribs (I gotta get them in the oven) perhaps w/ a cherry chipotle BBQ sauce, or the 'better BBQ sauce' from _The Garden of Eating_, along w/ green smoothies

Green smoothies have been a major part of our days since it's gotten pretty hot around here. We've all been craving them quite a bit lately.
post #7 of 378
Today's food so far:

B: 2 egg omelette with zucchini, habanero chicken sausage and cheddar

S: a mini cinnamon roll

L: 6oz. leftover bbq chicken and a salad (romaine, carrot, zucchini, gouda, dressing was salsa mixed with yogurt)

S: a tj's creme brulee

D: plans... grassfed cheeseburger (bunless) and roasted zucchini (can you tell I have lots of zucchini and not much else right now?)

I'm tired and craving sugar. I wonder if I need more fat? I'm averaging 55-60% fat. Other than eating spoonfuls of coconut oil or butter, how can I get more fat in? I cook everything in generous amounts of butter or coconut oil. Maybe I'll fry tonights burger instead of grill it? And after I cook it, should I put a pat of butter on it?
post #8 of 378
subbing. Had a day foodwise yesterday. I made some of those butter balls, started the day with one and basically didn't stop eating all day. Not happy. Also felt a bit ill when I went to bed. I think I don't tolerate that much butter very well.
post #9 of 378
just feeling ho-hum today. not sure why....maybe 'cause I stayed up too late

breakfast:
small piece of bread (tapioca and potato based) with sunbutter
1/2 avocado
big bowl of kimchi

snack:
slice of small peach (while feeding ds2)

lunch:
bacon
sauteed bok choy
sauteed onions and squash
roasted beets

snack:
spoon of sunbutter

dinner:
grilled baby back ribs
grilled veggie kabobs (portobella, red bell pepper, red onions, zucchini, yellow squash)
post #10 of 378
Am I the only one who had a total failure with those blueberry butter balls? Mine were a hot mess - I now have a HUGE bowl of blueberry goo in my fridge and NO idea what to do with it.
post #11 of 378
Nothing special food-wise here today
B: veggie & cheese omelet
S: couple of strawberries
L: slice of cheese, few spoonfuls of chicken salad, handful of marinated olives
D: big bunless cheeseburger, Bubbie's pickles, salad w/ homemade ranch

I'm working on a really yummy snack for as soon as DH gets our DS down to sleep! I'm doing bacon wrapped jalapeno poppers like this except my filling is 14 oz of cream cheese and 8 oz of grated pepper jack cheese, all blended together (from another recipe). I blanch the jalapenos for a couple of minutes to start with otherwise they don't seem to quite cook through and are waayyyy too spicy! I love that I can have the bowl of filling sitting in the fridge, and whenever I feel like, just prep a handful of jalapenos and pop them in the oven.

BTW, does anyone else blanch jalapenos? Seems to be something you need to do outdoors on a hot plate...? I can turn on the exhaust over the stove, open the window next to it, and aim a box fan into the kitchen to help keep it from the rest of the house. But as soon as those peppers hit the boiling water, jalapeno fumes permeate the house and irritate our throats so bad, we're coughing like crazy. Any tips?
post #12 of 378
Quote:
Originally Posted by ps4624 View Post
Am I the only one who had a total failure with those blueberry butter balls? Mine were a hot mess - I now have a HUGE bowl of blueberry goo in my fridge and NO idea what to do with it.
I haven't made the recipe, but didn't it firm up after being in the fridge for a while??
post #13 of 378
New to this, but curious and willing to give it a try.

Food today:

B- 1/2 banana
L- 6 oz. salmon w/ 1 whole apple
S- tortilla chips & salsa, baby carrots
D- salad: spinach, strawberries, pineapple, chicken

I take it the chips would have been a no-go? Am I ok other than that?
post #14 of 378
Quote:
Originally Posted by phathui5 View Post
I take it the chips would have been a no-go? Am I ok other than that?
Welcome! Your question is hard to answer b/c we are all so different. BUT I'll try: *I* would need some fat and protein with, or instead of, that sugary banana for breakfast (I know you only ate half, but that would make me feel sick). I'd skip the chips, but that's b/c I'm trying to loose, fight some intestinal yeast, and they make me feel off and too full. Also, I think you might need more veggies.

What I like about Primal Blueprint is that Mark suggests that you strive for 100%, but be happy with 80%. I try not to plan for that 20% non-primal, but it helps me be relaxed to know it's OK for life to 'happen'.
post #15 of 378
Quote:
Originally Posted by phathui5 View Post
New to this, but curious and willing to give it a try.

Food today:

B- 1/2 banana
L- 6 oz. salmon w/ 1 whole apple
S- tortilla chips & salsa, baby carrots
D- salad: spinach, strawberries, pineapple, chicken

I take it the chips would have been a no-go? Am I ok other than that?
I'm pretty new to this too (almost a month of primal eating here )! As a PP said, we are all a bit different in how we approach our eating so do what feels right for you. I would also say you needed a bit more fat or protein with some of the things you ate. Maybe the banana with some nut butter or a few slice of bacon, and the baby carrots with some kind of dip? Also, I don't know if you are going for really low carb or not (I am, to lose weight), but fruits tend to have more carbs than veggies. I personally try to stick to one serving (but usually eat two ) of fruit. Honestly, your day of eating looks a lot like many of mine, but those are some of the things I have learned.

Food today for me:
B - coffee with lots of cream and a little bit of sugar (nothing else sounded good)
L - big salad with spinach, carrots, tomatoes, cucumber topped with egg salad made with homemade mayo (it was so good!)
S - some bites of DS's string cheese and a few bites of watermelon
D - pizza with zucchini/egg crust topped with homemade sauce, cheese, sausage, mushrooms and a few chunks of pineapple (it was my first time trying this crust and my whole family loved it )
S - a big glass of red wine

I rendered my own tallow for the first time today. It turned out beautifully! Now, what do I use it for?
post #16 of 378
Quote:
Originally Posted by FairyRae View Post
D (plans): pastured pork ribs (I gotta get them in the oven) perhaps w/ a cherry chipotle BBQ sauce, or the 'better BBQ sauce' from _The Garden of Eating_, along w/ green smoothies
Didn't do the ribs, but prepped them for tomorrow's dinner. Had 2 (grass-fed ) hot dogs w/ a bubbies pickle, a spinach and strawberry green smoothie, some guac and carrots, more pepperoni, and a couple of macaroons--way good--I used the garden of eating recipe--ds REALLY wanted cookies or I prob would have been fine w/ out them... I was really in a snacky mood tonight, and not a real cooking mood...Tomorrow I'll hopefully have more inspiration to do some real cooking!!!

Here is the macaroon recipe from _The Garden of Eating_--I used maple syrup in place of the honey/agave (and halved the recipe--for my own safety ).
Quote:
4 egg whites, room temperature
1/4 tsp cream of tartar
1/3 cup honey or agave nectar
1/4 tsp stevia powder
1 tsp vanilla
1 1/3 cups unsweetened shredded coconut, plus additional 1/2 cup as needed depending on how big your egg whites are
coconut oil for greasing the cookie sheet

Preheat the oven to 300 and grease a cookie sheet with coconut oil.

Beat the egg whites until frothy. Add the cream of tartar. Beat until stiff peaks form. Reduce beater to low and add the honey or agave, stevia, and vanilla. Turn off the beater and fold in the coconut. If the batter is too wet, add extra coconut.

Drop batter by level tablespoons onto the cookie sheet. Bake in center of oven for 18-20 minutes. Store at room temp for up to 2 weeks or refrigerate for 4 weeks.
post #17 of 378
Subbed
post #18 of 378
Disasterous day yesterday which included a handful of Cheetos and a two pump vanilla latte when I got to work. It was decent beyond that, but too much sugar in general. I think I have some rough PMS right now. Today will be a better day!
post #19 of 378
I have a question that maybe you all can answer. So, on PB we're told to not eat potatoes right? Sweet potatoes are ok, but in moderation. I had sweet potatoes a couple days ago(mashed) and tracked it on sparkpeople(I know, I know! I was curious!) 1cup of mashed sweet potato=80g of carbs.
80 grams of carbs!!!!!


So I checked out potatoes because, obviously they would be soooo much higher, right?

1 cup mashed potatoes=40g of carbs.

Why sweet potatoes again? I mean what exactly is so great about them??
post #20 of 378
Quote:
Originally Posted by ps4624 View Post
Am I the only one who had a total failure with those blueberry butter balls? Mine were a hot mess - I now have a HUGE bowl of blueberry goo in my fridge and NO idea what to do with it.
I made the blueberry-butter-vanilla mix last night and smeared it on my coconut flour bread this morning, as per FairyRae's suggestion. It was really good.
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