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Grain Free/Primal/Paleo in November/December

post #1 of 97
Thread Starter 
Can we make this thread the Extreme Recipe Edition?

This will definitely be made again this year for the holidays, Seinfeld's Crab Bisque: http://www.marksdailyapple.com/canned-soup/

Scroll down for the recipe.

This was the first course for our Thanksgiving dinner last year, paired with a wild field salad with pommegranite, persimmons and a shallot vinegar dressing.
post #2 of 97
thank you for starting the new thread, and yes! Let's have lots of recipes!!
post #3 of 97
Thread Starter 
So my announcement...I had my baby!!!!! Born November 6th at 2:42 a.m.

Remember my weight gain issues (multiple gastrointestinal illnesses that kept me losing weight)? The baby was 7 pounds, 9 ounces!! My largest baby!! The other two were 6 lbs 12 oz on a SAD diet and 6 lbs even on a TF (grain free at the very end) diet. I was mostly paleo on this one (dairy in my 2nd trimester), I gained maybe 20 lbs and he was the biggest. Thank God for protein and fat.

He's perfect, and beautiful and wonderful in every way. Born at home, in the tub. No name yet.

I'm ravenous. I'm going to eat yet another pumpkin muffin and a huge pan of shepherd's pie now.

So glad I stuck with paleo!!!!!
post #4 of 97
Quote:
Originally Posted by suzukiaustin View Post
So my announcement...I had my baby!!!!!

Remember my weight gain issues (multiple gastrointestinal illnesses that kept me losing weight)? The baby was 7 pounds, 9 ounces!!
CONGRATULATIONS!!!!
post #5 of 97
Quote:
Originally Posted by suzukiaustin View Post
So my announcement...I had my baby!!!!! Born November 6th at 2:42 a.m.

Remember my weight gain issues (multiple gastrointestinal illnesses that kept me losing weight)? The baby was 7 pounds, 9 ounces!! My largest baby!! The other two were 6 lbs 12 oz on a SAD diet and 6 lbs even on a TF (grain free at the very end) diet. I was mostly paleo on this one (dairy in my 2nd trimester), I gained maybe 20 lbs and he was the biggest. Thank God for protein and fat.
SPECTACULAR!!
post #6 of 97
Congrats mama!
post #7 of 97
WOOT!! FINALLY!! (I mean about the new thread )
Congratulations Suzukiaustin! What a nice sized baby Glad to hear that the birth went well, how fantastic


My contribution to extreme recipe edition.

Shepards Pie(I know, I know..not too extreme )

1 head cauliflower, boiled and whipped with butter and heavy cream
1 lb regular hamburger, scramble-fried
1 lb chicken hearts, sauteed then chopped into small pieces
whatever vegetables that float your boat steamed

I mix the meat together, adding whatever spices that you like(I like salt/pepper/garlic/cayenne) and use the fat as the gravy. I tend to use broccoli as the veggie of choice and cover with the whipped cauliflower. Cover with cheese. What made this extreme? The chicken hearts!
Ok, I'm not extreme
I would really like to find some tried and tested offal recipes. nothing fancy, my kids don't handle fancy well
post #8 of 97
Quote:
Originally Posted by suzukiaustin View Post
So my announcement...I had my baby!!!!! Born November 6th at 2:42 a.m.

Remember my weight gain issues (multiple gastrointestinal illnesses that kept me losing weight)? The baby was 7 pounds, 9 ounces!! My largest baby!! The other two were 6 lbs 12 oz on a SAD diet and 6 lbs even on a TF (grain free at the very end) diet. I was mostly paleo on this one (dairy in my 2nd trimester), I gained maybe 20 lbs and he was the biggest. Thank God for protein and fat.

He's perfect, and beautiful and wonderful in every way. Born at home, in the tub. No name yet.

I'm ravenous. I'm going to eat yet another pumpkin muffin and a huge pan of shepherd's pie now.

So glad I stuck with paleo!!!!!



I'm SOOO glad to hear all is well and it sounds as if the midwives worries were for nothing!

CONGRATULATIONS mama!!!!!


I'm here! No recipe tonight, but wanted to share I've been reading The Perfect Health Diet (my sis bought it and loaned it to me--yay!) and it's basically paleo plus some dairy (if you so choose ) and potatoes/sweet potatoes/white rice (starches). I am really really enjoying it--mostly about eating the most non-toxic, nutrient dense foods possible, and all the info is backed by science (which they reference throughout the book.) Just another cool perspective, and there is lots of TF stuff in there as well (they reference eating bone broth, marrow, organs, fermented foods, etc...)

I totally recommend checking it out! Esp if you like to include potatoes etc in your family's meals--they make a good argument for keeping some starchy carbs in the diet. (My dh and ds do much better than me w/ more carbs, and this book really aligns with what they eat, which is what I really really like about it!)
post #9 of 97
Quote:
Originally Posted by suzukiaustin View Post
Can we make this thread the Extreme Recipe Edition?

This will definitely be made again this year for the holidays, Seinfeld's Crab Bisque: http://www.marksdailyapple.com/canned-soup/
Ok, I'm still experimenting w/ seafood. (All I eat currently is salmon, basically--oh and anchovies in homemade caesar dressing.)

Do you think this recipe would work ok w/ oysters?? Or would that really mess up the flavors?

Just wondering!! (Always trying to find ways to get oysters in that I can tolerate for the zinc! If you ladies have any oyster ideas, LMK!)
post #10 of 97

smoked oysters. Though I'm working on how to eat them without crackers. Seafood bisque, seafood stirfry, seafood chowdah...yeah thats all I got
I ended up supplementing with zinc...and b vitamins. I'm not 100% sure, but I think I'm dealing with a long term B vitamin deficiency probably due to malabsorption (gluten intolerance maybe?) I always figured it was my thyroid, but now I'm not so sure. Too many symptoms look like a B vitamin deficiency.
Still waiting for the awesome surge of energy and hair turning dark... but its only been a week.


Edited by neverdoingitagain - 11/12/10 at 5:40pm
post #11 of 97
Quote:
Originally Posted by neverdoingitagain View Post
What made this extreme? The chicken hearts!
Ok, I'm not extreme
How are the chopped chicken hearts in the ground beef? Noticable? We're trying to eat more organ meats over here and this sounds like a good idea. I've already tried grinding up calf's heart and adding it to ground beef and it worked really well, but it would be nice not to have to get out the meat grinder.

Also, your siggie made me LOL!
post #12 of 97
Quote:
Originally Posted by kallyn View Post
How are the chopped chicken hearts in the ground beef? Noticable? We're trying to eat more organ meats over here and this sounds like a good idea. I've already tried grinding up calf's heart and adding it to ground beef and it worked really well, but it would be nice not to have to get out the meat grinder.

Also, your siggie made me LOL!
Not noticeable taste wise, just in looks(oldest noticed, commented and ate anyway ) And if your shepards pie is more shepards-piey..its a word!...then its harder to see the meat anyway. I made the mistake of just throwing the cauliflower on top without mashing. Still tasted good, just easier to the meat.

And thank you, but I still don't have a z-day plan.
post #13 of 97
I made my usual taco seasoned beef but instead of taco salad, I served it in a bake winter squash. Used delicata but acorn or butternut would be great too.

And the first time made beef stroganoff successfully - and in the crockpot too! Browned the meat the night before. Added chopped onions to crock, meat on top, poured some stock over it. Cooked for 6 hours on low.

Sauteed mushrooms, added cooked meat and onions to skillet. Added more beef stock and tried arrowroot powder for the first time. Worked great to make a nice gravy. Added sour cream. Served over cauliflower rice, which I also made for the first time. Even had leftovers for lunch.

Soooooooo good!!

Bonus: sneaked some cauliflower rice in with real rice for DS to eat. He loved it. Kept saying it was the best rice he'd ever had. We finally decided to tell him we added the cauliflower (he already likes brocolli) and he seemed ok with it.

Rhianna
post #14 of 97
Ooooh also want to add that a farm near my house has it's season close out sale right after Halloween. I was able to go on the first day.

I got:
4 large acorn
6 delicata
4 spaghetti
3 butternut
6 large onions
3 large bell peppers
1 gallon apple cider

$20!!!

Rhianna
post #15 of 97
For shepherd's pie, I love delicata squash in lieu of potatoes on top. I definitely prefer it to cauliflower.

I peel and cube the delicata (and remove seeds). Boil til tender, drain. I mash with cream cheese (not so paleo I guess...), salt, garlic powder. No extra liquid or it gets too runny IMO. I actually prefer this to traditional potatoes on top. My DH doesn't really love squash but loves delicatas this way as do my kids.
post #16 of 97
Quote:
Originally Posted by rhianna813 View Post
Ooooh also want to add that a farm near my house has it's season close out sale right after Halloween. I was able to go on the first day.

I got:
4 large acorn
6 delicata
4 spaghetti
3 butternut
6 large onions
3 large bell peppers
1 gallon apple cider

$20!!!

Rhianna
SWeet!
post #17 of 97
Quote:
Originally Posted by suzukiaustin View Post
So my announcement...I had my baby!!!!! Born November 6th at 2:42 a.m.

Remember my weight gain issues (multiple gastrointestinal illnesses that kept me losing weight)? The baby was 7 pounds, 9 ounces!! My largest baby!! The other two were 6 lbs 12 oz on a SAD diet and 6 lbs even on a TF (grain free at the very end) diet. I was mostly paleo on this one (dairy in my 2nd trimester), I gained maybe 20 lbs and he was the biggest. Thank God for protein and fat.

He's perfect, and beautiful and wonderful in every way. Born at home, in the tub. No name yet.

I'm ravenous. I'm going to eat yet another pumpkin muffin and a huge pan of shepherd's pie now.

So glad I stuck with paleo!!!!!
congratulations!
post #18 of 97
Quote:
Originally Posted by suzukiaustin View Post
So my announcement...I had my baby!!!!! Born November 6th at 2:42 a.m.

Remember my weight gain issues (multiple gastrointestinal illnesses that kept me losing weight)? The baby was 7 pounds, 9 ounces!! My largest baby!! The other two were 6 lbs 12 oz on a SAD diet and 6 lbs even on a TF (grain free at the very end) diet. I was mostly paleo on this one (dairy in my 2nd trimester), I gained maybe 20 lbs and he was the biggest. Thank God for protein and fat.

He's perfect, and beautiful and wonderful in every way. Born at home, in the tub. No name yet.


Congratulations!!!
post #19 of 97
and ... WHOOOHOOO to extreme recipes!

My contribution from my good friend's blog:
Pumpking Stuffed with Everything Good (except I deleted the bread part!)

Ingredients:
•1 pumpkin, about 3 pounds
•Salt and freshly ground pepper
•¼ lb of a bread/grain subsitute (like rice or See notes below for other options!)
•¼ pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into ½-inch chunks
•2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
•4 slices bacon, cooked until crisp, drained, and chopped
•About ¼ cup snipped fresh chives or sliced scallions
•1 tablespoon minced fresh thyme
•About ⅓ cup heavy cream
•Pinch of freshly grated nutmeg

Directions:
1.Center a rack in the oven and preheat the oven to 350F.
2.Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot—which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy.
3.Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin.
4.Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
5.Toss the bread subsitute (rice), cheese, garlic, bacon, and herbs together in a bowl. Season with pepper—you probably have enough salt from the bacon and cheese, but taste to be sure—and pack the mix into the pumpkin. The pumpkin should be well filled—you might have a little too much filling, or you might need to add to it.
6.Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little—you don’t want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.)
7.Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
8.When the pumpkin is ready, carefully, very carefully—it's heavy, hot, and wobbly—bring it to the table or transfer it to a platter that you'll bring to the table.
Notes:
I skipped the nutmeg on accident, but it still came out really tasty. Keep in mind a 3 pound pumpkin is pretty small, you may need to double the recipe for a "normal" sized pumpkin.

Some suggestions from the bottom of the original recipe:
Instead of bread, I've filled the pumpkin with cooked rice—when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I’ve made it without bacon (a wonderful vegetarian dish), and I’ve also made it and loved, loved, loved it with cooked sausage meat; cubes of ham are also a good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.

This is on my to-make list this month and sounds very yummy! My friend has never let me down with any of the recipes he posts so this is a good one ladies!
post #20 of 97
Simple Kale – side dish

Remove leafy part of stem, stack, roll and cut leaves in thin julien strips. Wash. Add wet kale to pan and cook over medium heat. The steam will help cook it quicker. As it wilts, add butter and garlic to pan. Add a squeeze of lemon. When kale is tender it’s done!

Enjoy!

Rhianna
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