http://www.itzyritzy.com/reusable-and-washable-snack-bags/
I've mentioned it before, but my goodness I hate plastic take along bowls. These are SO cool!
Saturday, March 5, 2011
Paleo Pork
This is a little bit of work, but MAN, is it tasty!!!!
I will post the recipes for the Ketchup and Mustard below.
Spicy pulled pork recipe
Serves 8-10
Ingredients
Pulled pork ingredients
* 1 pork shoulder or butt roast, about 5-6 lbs;
* 3 tbsp smoked paprika;
* 1 tbsp garlic powder;
* 1 tbsp dry mustard;
* 3 tbsp sea salt;
Spicy sauce ingredients
* Cooked pork butt1 1/2 cups apple cider vinegar;
* 1/2 cup homemade ketchup;
* 1 cup Dijon or homemade mustard;
* 2 garlic cloves, minced;
* 1 tsp cayenne pepper;
* 1 tsp sea salt;
* 1/2 tsp freshly ground black pepper;
Preparation
1. Prepare the dry rub by combining the paprika, garlic powder, dry mustard and sea salt in a bowl.
2. Rub the pork roast all over with the spice rub and place in the refrigerator for the flavors to penetrate the meat for a minimum of 1 hour, but up to overnight. If marinating only for 1 or 2 hours, leave the roast at room temperature to marinate.
3. Preheat your oven to 300 F.
4. Place the marinated pork shoulder or butt in the oven in a baking pan for about 6 hours, until the meat is almost falling apart and is very fork tender.
5. While the pork is cooking, prepare the sauce by combining together the apple cider vinegar, ketchup, mustard, garlic, cayenne pepper, salt and pepper in a small pot or saucepan.
6. Gently bring to a simmer, stirring occasionally, and simmer for about 10 minutes.
7. When the pork roast is ready, remove it from the oven and let it rest for 10 minutes.
8. Pull the meat apart from the roast with two forks and place the meat shreds in a bowl.
9. Combine the spicy sauce with the pulled pork and serve the delicious and tender meat with your favorite side of salad.
Simple ketchup
This is a simple and quick ketchup recipe for the times when you want to prepare the condiment, but are in a rush or don’t have all the ingredients to prepare the more elaborate ketchup recipe presented below. This one is also very easy to prepare. The typical recipe calls for some sugar, but a sugar-free version tastes just as good and a little bit more tangy. This recipe yields 1.5 cups.
Ingredients
* Ketchup1 can (6 ounces) tomato paste;
* 2 tbsp vinegar or lemon juice;
* 1/4 tsp dry mustard;
* 1/3 cup water;
* 1/4 tsp cinnamon;
* 1/4 tsp salt;
* 1 pinch ground cloves;
* 1 pinch ground allspice;
* 1/8 tsp cayenne pepper, optional;
Preparation
1. Simply combine all the ingredients in a bowl and whisk well to combine. Refrigerate overnight to let the flavors develop and enjoy!
Simple mustard
This is a very basic mustard recipe that can be prepared on demand when you feel like having some mustard. It only takes 1 part water to 1 part mustard powder and you’ll get a nice and hot mustard. Let it stand a for bit and the heat will reduce. You can play around with the seasoning and use different herbs and spices to create different versions. Vinegars or lemon juice will also add a pleasant tanginess.
Ingredients
* 1/2 cup mustard powder;
* 1/2 cup water;
* Sea salt to taste;
Preparation
1. Combine the mustard powder and water in a bowl and mix well.
2. Optionally, add a bit of chopped fresh parsley or basil, lemon or lime zest and a tablespoon or two of your favorite vinegar.
3. Let the mustard stand for about 15 minutes before enjoying.
I will post the recipes for the Ketchup and Mustard below.
Spicy pulled pork recipe
Serves 8-10
Ingredients
Pulled pork ingredients
* 1 pork shoulder or butt roast, about 5-6 lbs;
* 3 tbsp smoked paprika;
* 1 tbsp garlic powder;
* 1 tbsp dry mustard;
* 3 tbsp sea salt;
Spicy sauce ingredients
* Cooked pork butt1 1/2 cups apple cider vinegar;
* 1/2 cup homemade ketchup;
* 1 cup Dijon or homemade mustard;
* 2 garlic cloves, minced;
* 1 tsp cayenne pepper;
* 1 tsp sea salt;
* 1/2 tsp freshly ground black pepper;
Preparation
1. Prepare the dry rub by combining the paprika, garlic powder, dry mustard and sea salt in a bowl.
2. Rub the pork roast all over with the spice rub and place in the refrigerator for the flavors to penetrate the meat for a minimum of 1 hour, but up to overnight. If marinating only for 1 or 2 hours, leave the roast at room temperature to marinate.
3. Preheat your oven to 300 F.
4. Place the marinated pork shoulder or butt in the oven in a baking pan for about 6 hours, until the meat is almost falling apart and is very fork tender.
5. While the pork is cooking, prepare the sauce by combining together the apple cider vinegar, ketchup, mustard, garlic, cayenne pepper, salt and pepper in a small pot or saucepan.
6. Gently bring to a simmer, stirring occasionally, and simmer for about 10 minutes.
7. When the pork roast is ready, remove it from the oven and let it rest for 10 minutes.
8. Pull the meat apart from the roast with two forks and place the meat shreds in a bowl.
9. Combine the spicy sauce with the pulled pork and serve the delicious and tender meat with your favorite side of salad.
Simple ketchup
This is a simple and quick ketchup recipe for the times when you want to prepare the condiment, but are in a rush or don’t have all the ingredients to prepare the more elaborate ketchup recipe presented below. This one is also very easy to prepare. The typical recipe calls for some sugar, but a sugar-free version tastes just as good and a little bit more tangy. This recipe yields 1.5 cups.
Ingredients
* Ketchup1 can (6 ounces) tomato paste;
* 2 tbsp vinegar or lemon juice;
* 1/4 tsp dry mustard;
* 1/3 cup water;
* 1/4 tsp cinnamon;
* 1/4 tsp salt;
* 1 pinch ground cloves;
* 1 pinch ground allspice;
* 1/8 tsp cayenne pepper, optional;
Preparation
1. Simply combine all the ingredients in a bowl and whisk well to combine. Refrigerate overnight to let the flavors develop and enjoy!
Simple mustard
This is a very basic mustard recipe that can be prepared on demand when you feel like having some mustard. It only takes 1 part water to 1 part mustard powder and you’ll get a nice and hot mustard. Let it stand a for bit and the heat will reduce. You can play around with the seasoning and use different herbs and spices to create different versions. Vinegars or lemon juice will also add a pleasant tanginess.
Ingredients
* 1/2 cup mustard powder;
* 1/2 cup water;
* Sea salt to taste;
Preparation
1. Combine the mustard powder and water in a bowl and mix well.
2. Optionally, add a bit of chopped fresh parsley or basil, lemon or lime zest and a tablespoon or two of your favorite vinegar.
3. Let the mustard stand for about 15 minutes before enjoying.
Thursday, March 3, 2011
Peach & Pecan Scramble
Peach & Pecan Scramble
Scott Hagnas
2009-07-01
This is a very unusual combination, but it is surprisingly delicious. It's almost like dessert at breakfast, and way better for you than stopping by the donut shop!
I've written this recipe as a one person snack or light breakfast; increase the quantities if you like.
Time: 5 minutes
• 1/2 peach, diced
• 2 Tbsp chopped pecans
• 1 tsp olive oil
• 2 eggs
• 1 Tbsp unsweetened applesauce
• 1/8 tsp cinnamon
Heat the olive oil in a small skillet over medium heat. Dice half of a ripe peach, and chop the pecans. Add the peaches and pecans to the skillet, stir fry for 2-3 minutes, or until the peaches soften a bit.
Meanwhile, crack the eggs into a bowl, add the applesauce and cinnamon, and beat well. Add to the skillet, mixing often. When the eggs have set, serve and enjoy.
Zone info: one serving at <1 carb block, 2 protein blocks, 12.5 fat blocks (6g carb, 14g prot, 22.5g fat)
Scott Hagnas
2009-07-01
This is a very unusual combination, but it is surprisingly delicious. It's almost like dessert at breakfast, and way better for you than stopping by the donut shop!
I've written this recipe as a one person snack or light breakfast; increase the quantities if you like.
Time: 5 minutes
• 1/2 peach, diced
• 2 Tbsp chopped pecans
• 1 tsp olive oil
• 2 eggs
• 1 Tbsp unsweetened applesauce
• 1/8 tsp cinnamon
Heat the olive oil in a small skillet over medium heat. Dice half of a ripe peach, and chop the pecans. Add the peaches and pecans to the skillet, stir fry for 2-3 minutes, or until the peaches soften a bit.
Meanwhile, crack the eggs into a bowl, add the applesauce and cinnamon, and beat well. Add to the skillet, mixing often. When the eggs have set, serve and enjoy.
Zone info: one serving at <1 carb block, 2 protein blocks, 12.5 fat blocks (6g carb, 14g prot, 22.5g fat)
Paleo Pancakes
Quick Paleo Pankcakes
Scott Hagnas
2007-08-01
The first recipe that I wrote for the Performance Menu was Apple Cinnamon Paleo Pancakes. They were tasty, but a bit cumbersome to cook. I have since perfected a much quicker method, while keeping the flavor.
Time: 10 minutes
• 2 eggs
• 1/2 C unsweetened applesauce
• 1/2 C nut butter (not peanut butter! - cashew/macadamia nut butter works well)
• 1/4 tsp cinnamon
• 1/4 tsp vanilla extract
• coconut oil
Mix all of the ingredients except the coconut oil in a bowl. Stir well, until you have a uniform batter. Next, use a bit of coconut oil to grease a non stick skillet. Spread some of the batter into the skillet to form a pancake, then cook over low/medium heat. Flip after 1 to 2 minutes, being careful not to burn them!
Once you've cooked all of your pancakes, you can serve them with a variety of toppings. A few that I like: chopped apples and cinnamon; heated blueberries; real maple syrup; and unsweetened applesauce.
Zone info: 3 servings at 1/2 carb block, ~1/2 protein block, 15 fat blocks
Scott Hagnas
2007-08-01
The first recipe that I wrote for the Performance Menu was Apple Cinnamon Paleo Pancakes. They were tasty, but a bit cumbersome to cook. I have since perfected a much quicker method, while keeping the flavor.
Time: 10 minutes
• 2 eggs
• 1/2 C unsweetened applesauce
• 1/2 C nut butter (not peanut butter! - cashew/macadamia nut butter works well)
• 1/4 tsp cinnamon
• 1/4 tsp vanilla extract
• coconut oil
Mix all of the ingredients except the coconut oil in a bowl. Stir well, until you have a uniform batter. Next, use a bit of coconut oil to grease a non stick skillet. Spread some of the batter into the skillet to form a pancake, then cook over low/medium heat. Flip after 1 to 2 minutes, being careful not to burn them!
Once you've cooked all of your pancakes, you can serve them with a variety of toppings. A few that I like: chopped apples and cinnamon; heated blueberries; real maple syrup; and unsweetened applesauce.
Zone info: 3 servings at 1/2 carb block, ~1/2 protein block, 15 fat blocks
Another great take on Paleo Granola
Makes 1 quart
1 cup of crispy nuts (can have used almonds, walnuts, and a combination of both)
1 cup of raisins (or other dried fruit, cut into small pieces, such as dates or cherries)
1 cup of sunflower seeds (preferably sprouted and dehydrated)
1 cup of unsulphered, unsweetened, shredded coconut (found in bulk at most Natural Foods Stores)
1 cup of raisins (or other dried fruit, cut into small pieces, such as dates or cherries)
1 cup of sunflower seeds (preferably sprouted and dehydrated)
1 cup of unsulphered, unsweetened, shredded coconut (found in bulk at most Natural Foods Stores)
1. Chop nuts into bit-sized pieces using a food processor or simply place in a bag and pound with meat hammer.
2. Mix nuts with all other ingredients. Store in a one-quart mason jar.
Serve with diluted coconut milk or raw milk, top with sliced bananas or strawberries if desired!
Some suggested combinations:
“Raisin Bran”: Use simply 2 cups of almonds, 2 cups of raisins, omit other ingredients.
“Blueberry Morning”: Use dehydrated blueberries in place of raisins and use a combo of crispy macadamia nuts and crispy walnuts with the other ingredients.
“Praline Pecan”: Use crispy pecans for the nuts, and chopped dates for the fruit. Use coconut and sunflower seeds as well.
“Cookie Crunch”: Use my recipe for grain-free “oatmeal” cookies. Crush cookies, add carob chips or cacao nibs.
Thrifty Notes:
- I know, I know, good nuts aren’t cheap. I reccommend Costco, Trader Joe’s, or a buying club like Azure Standard for the best deals on a variety of nuts. Foraging and looking for local suppliers is a great idea too!
- For a thrifty almond, Trader Joe’s sells “Sweet Apricot Kernals” for $1.99. This is a really great deal and although they are already roasted, you can rest assured that some of the phytates are neutralized in the roasting process.
- Speaking of bulk-buying, I purchase all the essentials for this recipe in bulk for a much cheaper price!
(Some great recipes from http://paleoblocks.blogspot.com)
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