tag:blogger.com,1999:blog-6109019838927524462024-03-05T02:58:41.451-05:00Make Mine PaleoRecipes for a paleo-inspired lifestyle.Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.comBlogger151125tag:blogger.com,1999:blog-610901983892752446.post-81509906991150611912012-05-29T11:31:00.002-04:002012-05-29T11:31:37.478-04:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4eulUNv9tm98WdZZ-ySYyGD60K4GaLhCf4CTHzdoCW1KHywKBNZ49yySUQmXrKsmaw-t25ZHJzIPIqwECwgW9jWT44HvrkZTR75bQow3sbN2eQpVkUndueJ3zcc-AvgswOnwlkE5o-_8/s1600/BCF+kitchen.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4eulUNv9tm98WdZZ-ySYyGD60K4GaLhCf4CTHzdoCW1KHywKBNZ49yySUQmXrKsmaw-t25ZHJzIPIqwECwgW9jWT44HvrkZTR75bQow3sbN2eQpVkUndueJ3zcc-AvgswOnwlkE5o-_8/s320/BCF+kitchen.JPG" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Opening Day at Bluffton CrossFit</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Finally, Mike and I have made our dream to own a CrossFit a reality! We opened the doors this morning at 7:00 a.m. in Bluffton, South Carolina. We have 3000 square feet of space, but the best addition that we made was a kitchen! It's not totally outfitted, but it will allow us to keep up with our paleo meals and hold some paleo cooking clinics. I may even find the time to put some new recipes on the site for you. Meanwhile, browse through those already online and find something healthy to cook tonight!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com20tag:blogger.com,1999:blog-610901983892752446.post-21607883879846302422012-05-08T20:01:00.000-04:002012-05-08T20:01:42.355-04:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZO_ewtQEZt0xB25Q_dCEMBjyoFsickzmKKTedx7cjMxE1vnPn2uI4vG6x1Q1oqBdoo-ynPWVpXcZ08it70s2UEvgujokBlRe4ZLPXGNgmfegCZYLERtnt783Ie6c_UdFQD3AD6Ide0Td/s1600/squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZO_ewtQEZt0xB25Q_dCEMBjyoFsickzmKKTedx7cjMxE1vnPn2uI4vG6x1Q1oqBdoo-ynPWVpXcZ08it70s2UEvgujokBlRe4ZLPXGNgmfegCZYLERtnt783Ie6c_UdFQD3AD6Ide0Td/s320/squash.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Succulent Squash</b></span></div>
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Summer is on its way, and gardens are beginning to overflow with delicious vegetables. Pick your favorites and sauté them in a little olive oil and add the seasoning of your choice. The photo shows a selection of Pattypan and Eight Ball squashes from Pinckney's Produce in Beaufort, South Carolina. Thanks, Betsy for showing us how easy it is to have delicious paleo food!Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com1tag:blogger.com,1999:blog-610901983892752446.post-39164275602346570502012-05-05T10:29:00.000-04:002012-05-05T10:29:06.781-04:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxEEMuDopHl2nKTOMSn8rci7tFa4g9JMnBw5gLe1GK1fZOrb6FWVPqTZgIIxHDK5ODjQhmHcyb8LZhnfskKeLd4gPZ07QKegACmPPnZJWjSKOBlik0jnZdq-3eZOcDMx-tEHiznpEIjO1/s1600/Paleo+margarita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxEEMuDopHl2nKTOMSn8rci7tFa4g9JMnBw5gLe1GK1fZOrb6FWVPqTZgIIxHDK5ODjQhmHcyb8LZhnfskKeLd4gPZ07QKegACmPPnZJWjSKOBlik0jnZdq-3eZOcDMx-tEHiznpEIjO1/s320/Paleo+margarita.jpg" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Happy Cinco de Mayo!</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Life is good. It will be even better after after having one of these. This recipe is from the bar at <a href="http://www.palmettobluff.com/" target="_blank">Palmetto Bluff</a>, in Bluffton, South Carolina. They posted their recipe in case you can't make it out to celebrate with them today. Although it's not strictly paleo, tequila does come from the agave plant, so no grains or starches involved. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><b>Straight from the mix masters:</b></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><br />Gather 1.5oz Tequila, 1oz Agave nectar, 2 whole strawberries sliced, fresh squeezed lemon and lime juice, 3-4 cilantro leaves, and ice.<br /><br />Muddle sliced strawberries, cilantro, and Agave nectar in mixing glass. Add ice, Tequila and lemon lime juice and shake well. Pour into a margarita glass. Or, try it frozen and just toss all of the items into blender and you're good to go. Cheers!</span></span></div>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com5tag:blogger.com,1999:blog-610901983892752446.post-51899861162150386132012-04-18T21:40:00.000-04:002012-04-18T21:40:13.611-04:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyD0vjyP7sd2Uuzbx0Y2_ecB2ybmH3WF_HlUAxp0NfjUncl11pQwY1LDHZaMBKiOzz7w0-Q2bEBrwOOZwwsOEc4kfO_589twXex7o4_9_AtkZC7-ngmNLehLuBhKgmPHxsZlJJ_0doEgtO/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyD0vjyP7sd2Uuzbx0Y2_ecB2ybmH3WF_HlUAxp0NfjUncl11pQwY1LDHZaMBKiOzz7w0-Q2bEBrwOOZwwsOEc4kfO_589twXex7o4_9_AtkZC7-ngmNLehLuBhKgmPHxsZlJJ_0doEgtO/s320/photo.JPG" width="320" /></a></div>
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<!--StartFragment-->
<br />
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: large;"><b>Balsamic and Blueberry Pork
Chops<o:p></o:p></b></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">This is another quick and
easy recipe. Balsamic vinegar adds a nice acidity, balancing the sweetness of
the blueberries. Marinate the chops about one hour prior to cooking. You can use any cut of pork: try some less expensive shoulder chops and you can double the recipe!</span></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Arial;"><b>Ingredients:</b></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 tablespoons olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 large onion, peeled, cut in
half, and sliced thinly<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">½ <span style="mso-spacerun: yes;"> </span>cup balsamic vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">½ <span style="mso-spacerun: yes;"> </span>cup red wine<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">½ blueberries, fresh or
frozen (no need to thaw)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 large pork chops, any style<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><o:p><b>Preparation</b>:</o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Heat 1 tablespoon of olive
oil in a large skillet. Add the onion and cook on medium until soft and slightly
browned. Add the vinegar and wine. Cook down until you have about half the
amount of liquid. Add the blueberries and continue to cook for about 5 minutes.
Turn off the heat. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Place the chops in a dish.
Spoon half of the onion mixture over the meat. Cover and refrigerate for one
hour. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Add a little olive oil to
another skillet. Brown the chops on one side, then flip over and continue to
cook until the meat is completely done. (You can spoon the extra sauce from the
chops over the top as you are cooking.)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Reheat the reserved marinade.
Spoon over chops when serving. <span class="Apple-style-span" style="font-size: x-small;"><o:p></o:p></span></span></div>
<!--EndFragment-->Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-87416397952267624082012-04-11T21:27:00.000-04:002012-04-11T21:27:35.277-04:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtfSuV0ER0oWYGrPsMGM6KJF3tz6QYi7AchdC9NUekz29DCS8zcwNlrBpnZlcGQUQUgeg8TVMln1kaAuP9AcaN7S5zdtiJmMnhI7Q7d9OeihHZ8mpEt7pcXxQdhsIovPjTTtQghjLPb8e/s1600/BCF+Rectangle+Logo+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtfSuV0ER0oWYGrPsMGM6KJF3tz6QYi7AchdC9NUekz29DCS8zcwNlrBpnZlcGQUQUgeg8TVMln1kaAuP9AcaN7S5zdtiJmMnhI7Q7d9OeihHZ8mpEt7pcXxQdhsIovPjTTtQghjLPb8e/s1600/BCF+Rectangle+Logo+2.jpg" /></a></div>
<br />
<br />
<h3>
<b>Thank you for coming back and checking the site for new recipes</b>. </h3>
I will be on track within the next week, but I have been a little busy getting ready to open our new business, <a href="http://www.blufftoncrossfit.com/" target="_blank">Bluffton CrossFit</a>, in Bluffton, South Carolina. I haven't had much time in the kitchen! While you are waiting, please browse all the recipes already online. You can use the links on the sidebar to find what you are looking for.<br />
<br />
CrossFit and Paleo are a perfect match. Combine your exercise with good nutrition to help you lean out and become a healthier person.<br />
<br />
<br />Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-36359354230643316322012-03-26T15:27:00.000-04:002012-03-26T15:27:08.109-04:00<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5yU_GDkk5yO7Q6ZYMZSTDhy6G8D8kpD_TucEIKKUfSjFt09fdN4aCPUyRZBZaEmqqzp3CSMqJe_PlVvTqVojx2IbtOZJ6XL3uYz67tBUxu6i2CXba9lk4H2lbjoRKhr9-Bbe73HtyUI4/s1600/Roasted+Endive+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5yU_GDkk5yO7Q6ZYMZSTDhy6G8D8kpD_TucEIKKUfSjFt09fdN4aCPUyRZBZaEmqqzp3CSMqJe_PlVvTqVojx2IbtOZJ6XL3uYz67tBUxu6i2CXba9lk4H2lbjoRKhr9-Bbe73HtyUI4/s320/Roasted+Endive+Salad.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Roasted Endive and Pear Salad</span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">
<br /></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;"><i>A refreshingly different
salad!</i> Pears are plentiful right now. You can use red Bartlett pears, leaving
the skin on them for extra color in your salad, but many other varieties are
available, too. Roasting the endive in
the oven adds a bit of caramelization to the greens. Use arugula for the base
of the salad if you like the spiciness. If not, use a mixture of baby greens. Add some cubed cooked chicken to make a complete meal.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;"><b>Serves 4</b><o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;"><b>Ingredients</b>:<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">1 teaspoon olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">2 heads of Bengian endive,
cut in half lengthwise<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">Sea salt and pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">1 cup pure apple cider (or
apple juice)<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">1 teaspoon agave nectar<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">2 whole cloves<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">1 2” cinnamon stick<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">1 bay leaf<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">1 tablespoon lemon juice<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">1 tablespoon nut oil
(walnut, pecan, etc.)<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">4 cups lettuce mix<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">¼ cup chopped, toasted
walnuts<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">1 large ripe pear, thinly
sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;"><b>Preparation</b>:</span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">Preheat the oven to 450
degrees.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;"><br /></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">Line a baking sheet with tin
foil. Brush cut sides of endive with olive oil. Place cut side down. Sprinkle with salt and
pepper.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">Pour the apple cider into a
saucepan.<span style="mso-spacerun: yes;"> </span>Add the agave nectar, cloves,
cinnamon stick, and bay leaf. Cook until reduced to about 1/3 cup. Strain into
a bowl, discarding the solids.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">Brush the endive with some
of the apple cider mixture. Place the pan in the oven and roast for 10 minutes.
Remove from oven and flip the endive halves over. Brush again with some cider
mixture.<span style="mso-spacerun: yes;"> </span>Turn the oven to high-broil
setting.<span style="mso-spacerun: yes;"> </span>Broil for an additional 5
minutes or until lightly browned.<span style="mso-spacerun: yes;"> </span>Remove
from oven.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">Add the lemon juice, nut
oil, and a pinch of salt and pepper to the remaining apple cider mixture, to
use as the salad dressing.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial;">Place a handful of salad
greens on each serving plate. Top with several pear slices, walnuts, and an
endive wedge. Spoon the dressing over the salad.</span></div>
<!--EndFragment-->Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-23197343189643980082012-03-11T12:24:00.000-04:002012-03-11T12:34:38.389-04:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDrEtcqlS6NGmkAXmV2_m6NOHIeBYLh_HxKuzy0wDV61_FXaGvOJdff97InxX7rVw-RAb3OnunogkZh0VWJo6HeWqIbYWCQT-AmflD4kOoKD2q4BHetxGcWd047ZnpHtA5rqsp0cjUAtc/s1600/Lamb+burger" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDrEtcqlS6NGmkAXmV2_m6NOHIeBYLh_HxKuzy0wDV61_FXaGvOJdff97InxX7rVw-RAb3OnunogkZh0VWJo6HeWqIbYWCQT-AmflD4kOoKD2q4BHetxGcWd047ZnpHtA5rqsp0cjUAtc/s320/Lamb+burger" width="320" /></a></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Burgers with Caramelized Cauliflower</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> and Curried Mango Salsa</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">
</span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tired of mashed or riced cauliflower? Try this: thick cut
cauliflower slices, grilled in a pan and finished in the oven until tender. Top
with your favorite burger or thin-sliced meat and a scoop of mango salsa. I
used a combination of lamb and beef for my burgers. The lamb matches well with
the curry salsa, but turkey or beef will work fine. <o:p></o:p></span></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">
<div class="MsoNormal" style="text-align: left;">
<b>Ingredients:<o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<b>For Caramelized Cauliflower:<o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: left;">
1 head of cauliflower, stem and leaves removed, core left
intact<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
Olive oil<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<b>For Curried Mango Salsa:<o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: left;">
1 mango<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 large apple<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 small onion<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
¼ red bell pepper<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
¼ cup raisins<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
¼ cup apple cider vinegar<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 tablepoon gingerroot, grated<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 ½ teaspoons lemon juice<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 teaspoon curry powder<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
Dash of cinnamon and nutmeg<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
Sea salt<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<b>For Burgers:<o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: left;">
1 pound ground beef, lamb, turkey, or a combination<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
1 lime (optional)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
Cilantro (optional)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<b>Cauliflower Preparation:<o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: left;">
Preheat the oven to 400 degrees.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Carefully place the cauliflower on its stem. Slice carefully
near the middle of the head, from top to bottom, making about a 1” slice. (Some
florets may fall off the head. Just keep these to cook separately.) Make a
second slice.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Heat a little olive oil in an ovenproof pan. Place the 2 slices in the pan and cook until
browned on one side. Very carefully flip them over and brown on the other side.
Place the pan in the oven and continue to cook for about 15 minutes or until
tender. Remove from oven.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<b>Salsa Preparation:<o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: left;">
Peel and chop mango, apple, and onion into ½” dice. Chop
bell pepper into small pieces. Place these ingredients into a saucepan. Add the
raisins, vinegar and gingerroot. Bring to a boil and then turn down the heat
and cook for about 10 – 15 minutes, stirring occasionally. Add the lemon juice
and spices along with a dash of salt. Cook for three more minutes. Turn off the heat and let the fruit thicken
as it sits.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<b>Burger preparation:<o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: left;">
Shape burgers and season with salt and pepper. Grill to
desired temperature.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Place one of the cauliflower slices (or half a slice), on a
serving place. Top with a burger and a scoop of the mango curry salsa. You can
serve them with a little squeeze of lime and some chopped cilantro for extra
zing.<span class="Apple-style-span" style="font-size: large;"><o:p></o:p></span></div>
</span>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-39445630289140735902012-02-25T14:19:00.000-05:002012-02-25T14:20:26.258-05:00<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUN1fwkglN8Dd98iHq_Ka56nRKSruDDO6iDqzumOQVO_ZTEwJQd_oF104UY9sr0kmyhFHZGK8x2C35yCd3qtIHRT9PXMIOi0FOym4FRzQGL2VUBrZBJ5gNQUP9g5AoPE0ZrMlYr89TQKWY/s1600/stuffed-zucchini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUN1fwkglN8Dd98iHq_Ka56nRKSruDDO6iDqzumOQVO_ZTEwJQd_oF104UY9sr0kmyhFHZGK8x2C35yCd3qtIHRT9PXMIOi0FOym4FRzQGL2VUBrZBJ5gNQUP9g5AoPE0ZrMlYr89TQKWY/s320/stuffed-zucchini.jpg" width="320" /></a></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Stuffed Zucchini<o:p></o:p></span></b></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is a really good recipe for using up the leftovers in
your fridge. You can use an organic
sugar-free jar of spaghetti sauce to speed up the process. Serve with a side salad or spaghetti squash.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 zucchini<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea salt and pepper<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ pound of ground beef or turkey<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ onion, chopped into small dice<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 oz. mushrooms, chopped into small dice<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 jar of organic spaghetti sauce (or make your own)<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350 degrees. Line a baking pan with tin
foil. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cut the zucchini in half lengthwise. Cut out some of the
fleshy part with a knife, making a bowl to add the filling. Chop up the pieces that you removed into
quarter -inch dice.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Brush the zucchini halves with olive oil and place on the
baking sheet. Sprinkle with salt and pepper. Place in the preheated oven and
cook for about 10-15 minutes or until they are just tender. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, cook the meat in a skillet until browned. Remove
and drain off excess fat. Add a little oil to the skillet and cook the onions,
mushrooms, and remaining zucchini pieces until they are slightly browned and
soft. Mix in the spaghetti sauce and add the meat back in. Heat through.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove the zucchini from the oven. Top with the sauce
mixture. If you like, you can put them back into the oven for a few minutes to
blend the flavors.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve the extra sauce alongside your dinner.</span><o:p></o:p></div>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-9697964391597398772012-02-11T15:19:00.000-05:002012-02-11T15:19:21.053-05:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvogViLJbR67zhx2e1j3Mb7OF8stAzSpjTdzcK2oFQgXLF0GPIKHUWFijSeQAXXjQ3b1bpewtEhyLcbWOrMBES0w65chHF7GdeXjBdUhPeCJWg_6l3P4foWo1LYQATsDAuq9cL8I-9iTxj/s1600/lime-wings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvogViLJbR67zhx2e1j3Mb7OF8stAzSpjTdzcK2oFQgXLF0GPIKHUWFijSeQAXXjQ3b1bpewtEhyLcbWOrMBES0w65chHF7GdeXjBdUhPeCJWg_6l3P4foWo1LYQATsDAuq9cL8I-9iTxj/s320/lime-wings.jpg" width="320" /></a></div>
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<span style="font-family: Arial;"><b><span style="font-size: large;">I Want Wings<o:p></o:p></span></b></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Many of us are on a “paleo challenge” at the moment, and are
looking for some variety in our meals. Wings are great for a nice casual dinner
and even better for a snack to grab and go. These wings need to sit in a
marinade for about 8 hours, so prepare them early in the day or let them sit
overnight before cooking. <o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Serve them up with guacamole or salsa for dipping.<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>Ingredients for Marinade:</b><o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 jalapeno pepper, seeds removed and cut into slices<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">5 cloves garlic, roughly chopped<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 tablespoon tomato paste<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">2 tablespoons raw honey (melted in microwave)<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">½ teaspoon red chile flakes (optional)<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Juice of 2 limes<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">½ teaspoon sea salt<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Zest of 1 lime<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>Remaining ingredients:<o:p></o:p></b></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">3 lbs. of chicken wings (skin removed)<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Fresh cilantro<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 lime<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>Preparation:<o:p></o:p></b></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Remove the zest of 1 lime. Set aside.<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Combine the jalapeno through sea salt in a blender or small
food processor. Process until well combined. <o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Place the chicken in a large bowl or Ziploc bag. Coat with
the processed mixture. Mix in lime zest. Place in refrigerator and marinate for
8 hours or overnight. <o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Move a shelf in your oven to 6” below top heating element.
Preheat your broiler to high. Place the chicken on baking sheets covered in
parchment or tin foil. Broil 6” from heating element. Cook about 5 minutes on
each side, or until cooked all the way through. <o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Serve wings with chopped cilantro and extra slices of lime.</span> </div>
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<o:p></o:p></div>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-81474074819238673412012-02-04T17:42:00.000-05:002012-04-12T12:25:56.932-04:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtu55kJBFkobRvtFjT8nIjpIEWlGGmdy7DZsqAY9GUKhCyhitmIUwLSZXRGDkjslc1ep7qtcu4ID6Epa1JRydXHo3svdoaMwpjipXHHb20TgowVWLGMoyoerFxrv_wdVmM11KvgqNDwHO/s1600/egglets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtu55kJBFkobRvtFjT8nIjpIEWlGGmdy7DZsqAY9GUKhCyhitmIUwLSZXRGDkjslc1ep7qtcu4ID6Epa1JRydXHo3svdoaMwpjipXHHb20TgowVWLGMoyoerFxrv_wdVmM11KvgqNDwHO/s320/egglets.jpg" width="320" /></a></div>
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<span style="font-family: Arial;"><b><span style="font-size: large;">Bacon Egglets<o:p></o:p></span></b></span></div>
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<span style="font-family: Arial; font-size: 10pt;">These egg cups are a paleo twist on the traditional quiche. You can use whatever meat or vegetables you have in the refrigerator. Try them with an organic sausage or asparagus. Make a batch and freeze the leftovers for another day. To reheat, place frozen egglets into a 450 degree oven until crispy on the outside and warm in the middle. <o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10pt;"><b>Ingredients:</b></span></div>
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<span style="font-family: Arial; font-size: 10pt;">6 fresh eggs plus 3 egg yolks<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10pt;">1 ½ cups coconut milk (refrigerated, such as So Delicious)<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10pt;">5 slices bacon<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10pt;">¼ cup onion, chopped<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10pt;">¼ cup semi-dried tomatoes, chopped<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10pt;">1 clove garlic, minced<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10pt;">1 cup fresh spinach, chopped<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10pt;">Sea salt <o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10pt;">Pepper<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10pt;">Paprika<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10pt;"><b>Makes 1 dozen<o:p></o:p></b></span></div>
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<span style="font-family: Arial; font-size: 10pt;"><b>Preparation</b>:<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10pt;">Preheat oven to 450 degrees.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial; font-size: 10pt;">Spray a 12-cup muffin pan with olive oil.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial; font-size: 10pt;">Mix eggs, egg yolks, and coconut milk with a whisk in a large bowl.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial; font-size: 10pt;">Cook bacon until crispy. Place on paper towels and blot well. Break into small pieces when cool.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial; font-size: 10pt;">Pour off bacon fat from pan. Add the onion and cook for several minutes, then add the tomatoes and garlic. Stir for another minute. Add the spinach and cook until it wilts. Season with salt and pepper. Turn off heat. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial; font-size: 10pt;">Place a spoonful of the spinach mixture into the bottom of each muffin cup. Add the bacon and pour the egg mixture evenly into the muffin cups. (Fill about ¾ full.) Sprinkle with paprika.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial; font-size: 10pt;">Bake for about 17 minutes or until the tops of the egglets are lightly browned.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial; font-size: 10pt;">Remove the pan from the oven and cool for about 5 minutes. Remove the egglets onto a rack or plate covered with paper towels to absorb any extra moisture. Serve warm.</span></div>
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<o:p></o:p></div>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com1tag:blogger.com,1999:blog-610901983892752446.post-4999493915818013242012-02-02T14:34:00.000-05:002012-02-02T14:34:29.698-05:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbYHfO12mno3W1zwql65j5bgU0pu-hPmnuWP1paOwaI46mA0_zSheRy5IC1ZrD3XlZcbUaQQhp3Ke7iLO489iVIo9w_NYFFiU-KveiCTy3Yh5cFUMyxsj6RgHMHvOq3Gb2RdclCfVdgpP/s1600/beef-with-bok-choy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbYHfO12mno3W1zwql65j5bgU0pu-hPmnuWP1paOwaI46mA0_zSheRy5IC1ZrD3XlZcbUaQQhp3Ke7iLO489iVIo9w_NYFFiU-KveiCTy3Yh5cFUMyxsj6RgHMHvOq3Gb2RdclCfVdgpP/s320/beef-with-bok-choy.jpg" width="320" /></a></div><br />
<div class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;"><b><span style="font-size: large;">Stir-Fry Beef with Bok Choy<o:p></o:p></span></b></span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">A Chinese meal calls for a Chinese vegetable. Bok choy is a leafy cabbage that is packed with phyto-nutrients, vitamins, minerals and anti-oxidants. It’s delicious just steamed with a little water or broth, but even better in a stir-fry. Separate the leaves from the stalks before cooking. The leaves cook quickly, but the stalks take a little longer. You can use both in this recipe, or just the leaves.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hal3FtjdzLZklo58mkEMy41HeWXpdJjtba8zwztWU6A1IsLzToOR5iOVuTOeUK4wn26t1S0VtgA-FpwR9evzZamHUdeHwdinEteAy5xEGvv74wvUKIQNVY1zLmmprRNovch_0Aa10fYG/s1600/bbokchoy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hal3FtjdzLZklo58mkEMy41HeWXpdJjtba8zwztWU6A1IsLzToOR5iOVuTOeUK4wn26t1S0VtgA-FpwR9evzZamHUdeHwdinEteAy5xEGvv74wvUKIQNVY1zLmmprRNovch_0Aa10fYG/s1600/bbokchoy.jpg" /></a></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b><!--[if !supportEmptyParas]-->Ingredients: <!--[endif]--><o:p></o:p></b></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Olive or coconut oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 lb. lean beef (flank steak, top round), cut into thin strips<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 large onion, chopped into large pieces<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 large bell pepper, seeded, chopped into large pieces<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">2 stalks celery, sliced into 1” pieces<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">12 oz. mushrooms, sliced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 clove garlic, minced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1” piece fresh ginger, minced<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">½ cup of tamari sauce (or Coconut Aminos)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">2 tablespoon of apple cider vinegar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 teaspoon of agave nectar<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 head of bok choy, cleaned, stalks removed (chop stalks and leaves separately)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">2 green onions, chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Cashews, chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: x-small;"><b>Preparation</b>:</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Mix the tamari sauce, cider vinegar, and agave nectar together in a small cup or bowl. Set aside.</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: x-small;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Heat a skillet to medium-high. Add 1 tablespoon of oil. Add the beef (in two batches if necessary), and brown on all sides. Transfer beef and juices to a bowl. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Add another tablespoon of oil to skillet. Add the onion, pepper, and celery and cook for about 5 minutes or until the vegetables are fork-tender and lightly browned. Place in the bowl with the beef.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Add a little more oil to skillet if necessary. Cook the mushrooms until they brown. Turn down the heat and add the garlic and ginger. Stir for a minute. Put the contents of the bowl back into the skillet (with any juices), and add the tamari sauce mixture. Stir to combine. Add the chopped bok choy (stalks pieces first, and then the leaves) and stir again. Cook until the leaves are tender. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Spoon a serving of the stir-fry into a bowl, along with some of the sauce. Top with a sprinkle of green onions and cashew nuts.</span><span style="font-family: Arial; font-size: 10pt;"> </span></div>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-85066320793946625082012-01-29T00:01:00.001-05:002012-01-29T00:01:00.885-05:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LRK_xAstAiVN5qpfuAJ9CZ_zLUUJLGBkU_LcAb2rKA0Go_HiUTMWPZtVh4TI5bieWNXQOMG2clOUyF5xnhSMdom9qvO14qL157jtvptXbN_GLuWGpGdS4TEKljVzoNgJfCZfibx2QkbZ/s1600/Pork+and+pineapple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LRK_xAstAiVN5qpfuAJ9CZ_zLUUJLGBkU_LcAb2rKA0Go_HiUTMWPZtVh4TI5bieWNXQOMG2clOUyF5xnhSMdom9qvO14qL157jtvptXbN_GLuWGpGdS4TEKljVzoNgJfCZfibx2QkbZ/s320/Pork+and+pineapple.jpg" width="320" /></a></div><br />
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<div class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;"><b><span style="font-size: large;">Pork with Pineapple Salsa<o:p></o:p></span></b></span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Bring back the taste of summer. Uncover your grill and prepare the ingredients for this easy recipe. Charring the meat, pineapple, and peppers adds a nice smokiness to the meal. As an alternative, you can sear them on the stovetop and finish the meat in the oven. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">The salsa would also go well with grilled fish or chicken. If you like some extra heat, swap out the Anaheim peppers for Serrano or habanero varieties. Serve over a bed of tender, buttery lettuce like Bibb or Boston. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>Ingredients for salsa dressing:<o:p></o:p></b></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 tablespoon extra virgin olive oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">2 tablespoons fresh lime juice<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 tablespoon water<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 clove garlic, minced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 teaspoon agave nectar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Sea salt and pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">2 teaspoons cilantro, chopped<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>Ingredients:<o:p></o:p></b></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 pork tenderloin<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 tablespoon olive oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 teaspoon ground coriander<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">½ teaspoon red pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 teaspoon ground cumin<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 teaspoon sea salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">½ teaspoon black pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 red bell pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 fresh pineapple<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">2 chiles, (Anaheim, serrano, or habanero)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Lettuce <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 avocado<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>To prepare:<o:p></o:p></b></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Mix together all of the dressing ingredients. Stir well and set aside.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Preheat the grill, or oven to 350 degrees.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Place the pork in a large Ziploc bag or bowl. Add the olive oil and coat well. Add the spices and rub on all sides.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">While the meat is marinating, prepare the fruit and peppers. Cut the pineapple in half horizontally. (Save one half for another use.) Core and slice the pineapple into ¾” slices. Cut the red pepper into four pieces, removing the stem and seeds. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Cook the pork on the grill until it reaches 155 degrees. (For oven: sear until browned on the stove. Transfer to an ovenproof pan and cook to the same temperature.) Remove meat and let it sit loosely covered for 10 minutes.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Brush the grill with olive oil, or heat a grill pan to medium-high on the stove. Grill the pineapple and peppers until charred, about 5 minutes per side. Remove to a cutting board and chop into pieces. Combine with the dressing and mix well.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Place lettuce leaves on plates. Top with slices of pork and spoon on the salsa. Peel the avocado and place a slice on each serving, along with a sprig or two of the fresh cilantro.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-44796238319148250762012-01-22T00:01:00.003-05:002012-01-22T00:01:00.360-05:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3bdUI8aOPFsKRo_c4dVduHfIwz95e9Pedn_CSZOnhjCRGal_3IdIQxhE1QPADZgnkdmmEtYU-0y8iSlzjjHfuQ43yV54-CTRV-sdbPdtSzhXG1O_b7Afebr5Ra7VmbAFTUFypwOx5TSf/s1600/short+ribs+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3bdUI8aOPFsKRo_c4dVduHfIwz95e9Pedn_CSZOnhjCRGal_3IdIQxhE1QPADZgnkdmmEtYU-0y8iSlzjjHfuQ43yV54-CTRV-sdbPdtSzhXG1O_b7Afebr5Ra7VmbAFTUFypwOx5TSf/s320/short+ribs+1.jpg" width="320" /></a></div><br />
<div class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;"><b><span style="font-size: large;">Oven Braised Short Ribs<o:p></o:p></span></b></span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">Another winter winner, based on an <i>Epicurious</i> recipe. If you love to spend time in the kitchen preparing a top-notch meal, then this recipe is for you. The enjoyment of the dish is not just in the eating, but also in the process of creating the dish. Plan to make the ribs on a more leisurely day when you have time to chop, taste, and smell your way through each step. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">The short ribs are so tender and the resulting sauce is thick and flavorful. Serve over mashed sweet potatoes or cauliflower.</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;"><b>Ingredients:</b></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">4 beef short ribs <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">Olive oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">Sea salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">Pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">1 onion, peeled, cut into 8 pieces<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">2 carrots, peeled, cut into quarters<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">2-3 stalks celery, cut into quarters<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">½ cups tomato paste<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">2 cups dry red wine or beef broth<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">½ cup cider vinegar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">4 cups beef stock<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">2 cups water<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">3 sprigs of fresh thyme<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">1 bay leaf<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">4 slices bacon<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">1 cup butternut squash, peeled, cut into 1” pieces</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">3-4 carrots, peeled, cut into 1” pieces<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;"><b>Special equipment: Oven-safe stockpot with lid<o:p></o:p></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">Preheat oven to 325 degrees.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;"><b>Preparation</b>:</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">Heat 1-2 tablespoons of olive oil in a large pot. Season the short ribs with salt and pepper and brown on all sides. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpCPKJpB1G1edLxDe8JL95-Mz_I6MuhH_Nq2EaUEKuye98FlKw1bJf7bNtLWBXhOhw-KVMsBLvBkq4PYof32kISnqn30Uv_nT9I4zoNlofa89XqPtI6SXeFQ-bUpAya2lyR6dC8pqKGvp/s1600/short+ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpCPKJpB1G1edLxDe8JL95-Mz_I6MuhH_Nq2EaUEKuye98FlKw1bJf7bNtLWBXhOhw-KVMsBLvBkq4PYof32kISnqn30Uv_nT9I4zoNlofa89XqPtI6SXeFQ-bUpAya2lyR6dC8pqKGvp/s200/short+ribs.jpg" width="200" /></a></div><span style="font-family: Arial; font-size: 10pt;"><br />
</span><br />
<span style="font-family: Arial; font-size: 10pt;">Place on a plate. If needed, add another tablespoon of oil to the pot. Add the onion, carrots, and celery and cook for about 5 minutes, or until just beginning to brown. Stir in the tomato paste, wine (or beef broth), and vinegar. Bring to a boil and cook until the liquid is reduced by half. Then add the beef stock, water, sprigs of thyme and the bay leaf. Bring to a boil again and add the short ribs. Turn off the heat.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">Cover the pot and place it in the middle of the oven. Cook for about 2 to 2 ½ hours, or until the ribs are tender. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">Remove the ribs carefully from the broth and set aside. Strain the broth through a sieve into a bowl and discard the solids. Let the broth cool. Skim off any fat. Wash the pot to use in the next step. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">Cut the bacon into small pieces and cook in the cleaned pot until crispy. Drain the bacon on paper towels and wipe out any excess fat from the pot. Return the bacon and add the broth from the ribs. Boil until reduced by half. Adjust salt and pepper to taste. Turn heat to low.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">Cook the squash and carrots in another pot, just until fork-tender. Drain well and add to the pot with the ribs. Simmer for a minute or two. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-63489962982451343302012-01-15T00:01:00.001-05:002012-01-15T00:01:00.568-05:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxJGY8cbeknGOLsJc_TBimobCcPcVutth11WZrftNTTt1l2eCG1d5BRcF8euVaQztnPPV0EfSFcWhYnGiHHHnBhN-AQ6QEKMW7gv_3CYk1d58u_j978YLuL3Dh2LNdXbnFQtuNABPtPbu/s1600/cioppino.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxJGY8cbeknGOLsJc_TBimobCcPcVutth11WZrftNTTt1l2eCG1d5BRcF8euVaQztnPPV0EfSFcWhYnGiHHHnBhN-AQ6QEKMW7gv_3CYk1d58u_j978YLuL3Dh2LNdXbnFQtuNABPtPbu/s320/cioppino.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b>Cioppino</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b><br />
</b></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Cioppino is a seafood stew that dates back to the late 1800s. Italian fishermen would bring in their catches and use whatever seafood they had available to make a steaming bowl of thickened soup with a tomato-based broth. The traditional recipe is made with wine, but you can choose to make a more paleo version by substituting more vegetable stock.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>Note</b>: Cooking time will vary depending on the thickness of your seafood. If you need to, add the different seafood as the dish cooks. For example, if you have very large scallops, but very small shrimp, add the scallops first and cook halfway through before adding the shrimp. Most shellfish will cook in about 4 minutes.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><br />
</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><!--[if !supportEmptyParas]--><b>Ingredients:</b> <!--[endif]--><o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 fennel bulb, stalks removed, coarsely sliced<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 medium onion, quartered<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">3 garlic cloves, peeled<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Olive oil<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 teaspoon dried thyme<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 cup dry white wine (or vegetable stock)<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 cup vegetable broth<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 (8 oz.) bottle of clam juice<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 (28 oz.) can crushed tomatoes (no sugar added)<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">2 bay leaves<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">½ teaspoon crushed red pepper<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Sea salt <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Black pepper<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">2 tablespoons flat-leaf parsley, chopped<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 lemon<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>Seafood ingredients:<o:p></o:p></b></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">10 oz. skinless filet of snapper or halibut<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">8 large shrimp, peeled and deveined<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">4 large sea scallops<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">12 clams or mussels, cleaned<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>Preparation:<o:p></o:p></b></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Chop the fennel, onion, and garlic in a food processor on “pulse”, just until coarsely chopped. Heat a couple of tablespoons of olive oil in a large pot or Dutch oven. Add the vegetables, and thyme. Cook for several minutes or until the vegetables soften.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Add the wine and reduce until about half the wine is evaporated. Add the vegetable broth, clam juice, tomatoes, bay leaves, crushed red pepper, and salt and black pepper. Bring to a boil. Cover and simmer for 10 minutes. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Heat a skillet to high. Add a tablespoon of oil, lifting pan to coat the bottom. Add the scallops just until brown on each side. Remove to a plate. Add the fish and sear on each side for 90 seconds. Add to the plate and set aside until the soup base is done.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Uncover the soup base and return the heat to medium-high. Add the fish, scallops, shrimp, and clams. Cover and cook for about 4-5 minutes. The shellfish should open. Discard any that do not open. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><span style="font-family: Arial; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><div style="text-align: left;"><span style="font-size: 10pt;">Ladle soup into bowls and sprinkle with some parsley. Serve with a wedge of lemon.</span></div></span>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-43411064332437200642012-01-13T13:25:00.000-05:002012-01-13T13:25:03.891-05:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVboWFpxDQIJlR_XvVv4LS1BLwB8sYcqOWfPYX-Cx9naBLcp7ToQHDlsD3FnVFt27HQtxRidg0vgG0qCX1rTBz9P0bXI_nnw-9KD1LS7OBFDnTsO2tHbH0VPB_tSvq5kUHzdsrKH8iQGvq/s1600/roasted-root-vegetables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVboWFpxDQIJlR_XvVv4LS1BLwB8sYcqOWfPYX-Cx9naBLcp7ToQHDlsD3FnVFt27HQtxRidg0vgG0qCX1rTBz9P0bXI_nnw-9KD1LS7OBFDnTsO2tHbH0VPB_tSvq5kUHzdsrKH8iQGvq/s320/roasted-root-vegetables.jpg" width="239" /></a></div><br />
<div class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;"><b><span style="font-size: large;">Rosemary Roasted Vegetables<o:p></o:p></span></b></span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Winter vegetables are often overlooked in favor of the popular green varieties like spinach, broccoli, and asparagus. But root vegetables like rutabagas, carrots, and parsnips are wonderful when slowly roasted together in the oven. Make this recipe as is, or substitute your other favorites like sweet potatoes and celery root.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">You can roast the vegetables several hours before dinner and then just reheat them at 450 degrees for 10 minutes before you serve your meal.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>Serves: 4<o:p></o:p></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>Ingredients:<o:p></o:p></b></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">1/2 pound rutabaga, peeled and cut into 1” pieces</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1/2 pound carrots<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1/2 pound parsnips<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 large onion<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 large leek (white and light green parts only)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Olive oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Several small sprigs of fresh rosemary, chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Sea salt and pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">6 whole cloves of garlic, peeled<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>Preparation:</b></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Preheat the oven to 400 degrees.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Cut all the vegetables into 1” pieces. Place in a Ziploc bag or bowl and add ¼ cup of the olive oil, the chopped rosemary, salt and pepper. Combine well. Spread in a single layer on a large baking pan. Roast for 30 minutes, mixing occasionally. Remove the baking pan and add the cloves of garlic. Return to oven and continue to roast for about 45 more minutes, or until the edges of the vegetables begin to brown and are just tender.</span></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br />
</div>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-69085334186614963122012-01-09T11:28:00.000-05:002012-01-09T11:28:14.800-05:00<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUCgJxdU5fCSTSaxSLVH8lM6ci-O8CRQ9ymxTr10zK89CdYI0asW5rTmxbJooAVSLT-Kr8JMtOScpgcTRWrOTTUra06XC_drqGHpY2RwYLpSAaZX0K-TvA4N69kF69CsFcZEquNauVwEh/s1600/Bolognese-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUCgJxdU5fCSTSaxSLVH8lM6ci-O8CRQ9ymxTr10zK89CdYI0asW5rTmxbJooAVSLT-Kr8JMtOScpgcTRWrOTTUra06XC_drqGHpY2RwYLpSAaZX0K-TvA4N69kF69CsFcZEquNauVwEh/s320/Bolognese-1.jpg" width="238" /></a></div><br />
<div class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;"><b><span style="font-size: large;">Bolognese Sauce<o:p></o:p></span></b></span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b><i>Buon Appetito! <o:p></o:p></i></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Make this wonderful “pasta” sauce to top off your spaghetti squash. Bolognese sauce traditionally is made by adding celery, carrots, and onion to the tomatoes and meat. Sometimes butter and cream are added toward the end of the cooking process to produce a silky, rich taste. I skipped that step for this paleo version, and instead added a little coconut milk to further enhance the flavor. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Bolognese sauce is also delicious over baked eggplant or zucchini. Make a double batch of sauce and freeze some for another meal.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>Ingredients:<o:p></o:p></b></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">3 ribs of celery<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 onion<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">3 carrots<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">3 strips bacon<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Olive oil <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">3 cloves garlic, minced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">½ teaspoon dried oregano<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">½ teaspoon dried thyme<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">½ teaspoon ground cinnamon<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">¼ teaspoon ground nutmeg<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">2 bay leaves<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 lb. lean ground beef<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">½ lb. lean ground pork or pork sausage<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">2 tablespoons tomato paste<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 cup red wine (or beef broth)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">30 oz. crushed tomatoes with juice<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">15 oz. tomato sauce<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 cup beef or chicken broth<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 tablespoon agave nectar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">¼ cup refrigerated coconut milk<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">2 tablespoons chopped parsley<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Sea salt and pepper<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Spaghetti squash<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>Preparation</b>:<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Chop the celery, onion, and carrots in a food processor into ¼” pieces, or chop by hand.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Cut up the bacon into ½” pieces and fry until browned. Drain on paper towels. Pour out all but about 2 teaspoons of the fat from the pan. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Turn the heat to medium-high and add the vegetables and cook until soft, adding a little olive oil if needed. Add the garlic, bay leaves, oregano, thyme, cinnamon and nutmeg. Stir together for 1 minute. Add the meat and cook until all of it is cooked through, breaking up lumps with the back of a spoon. Mix in the tomato paste. Add the wine (or beef broth) and deglaze the bottom of the pan. Continue cooking until about half of the liquid has evaporated. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Add the tomatoes, tomato sauce, broth, and agave nectar. Bring to a boil and then reduce the heat and simmer for about 1 ½ hours, uncovered. Check the sauce every half hour or so, giving it a quick stir.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Stir in the milk and parsley. Simmer for several minutes. Discard the bay leaves, and season the sauce with salt and pepper. Turn off the heat. Ladle over a big bowl of cooked spaghetti sauce. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNkEWzidndOJitpri2L8l6VXnXb8OgqxfHt5eEOaKhyphenhyphenbjwAG-axqXje_PyDJG98G9hrhusQwTpdZic_8aenwiSisXq4eL8NCuse_ixqvCXbGxhrl-UGiREG_FmzBgQE97Hk0btGqTn9lJ/s1600/Bolognese-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNkEWzidndOJitpri2L8l6VXnXb8OgqxfHt5eEOaKhyphenhyphenbjwAG-axqXje_PyDJG98G9hrhusQwTpdZic_8aenwiSisXq4eL8NCuse_ixqvCXbGxhrl-UGiREG_FmzBgQE97Hk0btGqTn9lJ/s200/Bolognese-2.jpg" width="148" /></a></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Jim, my neighbor, perfecting his cooking skills.</span></div>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-40769530914375850552012-01-03T21:37:00.000-05:002012-01-03T21:37:32.846-05:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-sJ92QmIxlSc/TwO3e62K3cI/AAAAAAAABxw/yD1qUNOueyw/s1600/GOALS.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://2.bp.blogspot.com/-sJ92QmIxlSc/TwO3e62K3cI/AAAAAAAABxw/yD1qUNOueyw/s320/GOALS.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2012 - Year of the Caveman</span></b></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">The holidays are over and most likely you have over-indulged and are ready to get back on track. Either toss the leftover goodies, or pass them along to a willing neighbor. Do you <i>really </i>want another piece of fruitcake? Your body will thank you as you replace your wine and beer with water, and your cookies with some paleo treats. You'll be anxious to get moving and return to your exercise routines, because your energy levels will begin to rise. If you are just getting started with a new year's resolution, good for you! It's a great time to research the paleo diet and give it a try. It's real food, you do not need to count calories, and you can do it for life. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">My resolution is kicking in this week. I'll be posting more recipes now that the holiday rush is over. In the meantime, scan through those that have already been posted and get to the grocery store and markets! Restock the cupboard and fridge and set a new goal: <b><i>better health in 2012!</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-78471860006540938802011-12-22T13:51:00.001-05:002011-12-22T13:52:12.696-05:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-j6g9x-Qhe4s/TvN7cFJ052I/AAAAAAAABxk/kTdLeKfpmm0/s1600/Butternut-Pork-Stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="http://2.bp.blogspot.com/-j6g9x-Qhe4s/TvN7cFJ052I/AAAAAAAABxk/kTdLeKfpmm0/s320/Butternut-Pork-Stew.jpg" width="320" /></a></div><br />
<div class="MsoNormal" style="text-align: center;"><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Butternut Pork Stew</span></b></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><i>I give this stew 5 stars!</i> I found the original recipe on the <i>Williams-Sonoma</i> site, and altered it to make it paleo. There is a wonderful complexity of spices and flavors. I doubled the recipe shown here and we had leftovers the next day. This gave the flavors time to blend together further, and it was even more delicious!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">Also, I separated the meat at the end of the cooking time and shredded it with two forks. This is not a necessary step, but made for a nice presentation. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">2 lbs. pork shoulder, trimmed of fat and cut into 1” cubes</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">Sea salt and pepper</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">1 onion, diced</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon ginger, minced</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons garlic, minced</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">3 teaspoons tomato paste</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">¾ teaspoon cinnamon</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">¼ teaspoon ground coriander</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">1/8 teaspoon grated nutmeg</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">1/8 teaspoon ground cloves</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">¼ teaspoon red pepper flakes</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ tablespoons cider vinegar</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons unsweetened applesauce</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">14 oz. can diced tomatoes with the juices</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">1 lb. butternut squash, peeled and diced</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons chopped fresh sage (and a little extra for topping)</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups chicken stock</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">Sweet potato mash for serving.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 325 degrees.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation:</b></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">Heat a couple of teaspoons of olive oil in a large Dutch oven. Sprinkle the pork with salt and pepper. Working in batches, brown the meat until seared on all sides. Remove to a plate. Add an additional teaspoon of oil to the pot if necessary. Add the ginger, garlic, tomato paste, spices and pepper flakes. Cook for one minute. Now add the vinegar, applesauce, diced tomatoes, squash, sage, chicken stock and the pork. Bring to a boil and season with salt and pepper. Turn off the heat.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">Place the pot, uncovered, in the oven. Cook for 2 to 2 ½ hours, stirring occasionally. (If the stew starts to become too thick, put the cover back on and continue cooking.) </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">Serve the stew over a dollop of sweet potato mash. Top with a little chopped sage.</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><o:p></o:p></div>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-20579307837181385742011-12-18T00:01:00.001-05:002011-12-18T00:01:00.710-05:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqT1W-LqB5IBNrI3ejpUtuDuoITcgvxOq9ZGpjDs3R4lKJ6p5yzgJ_RHlcb8OUwJYVTFUKeVlb3uVfrfADxhub98G4Vk0VntQmC6IEnBhaggg1EpeeIY-4s0_vss1GDCyf8gjDVxOq6CuE/s1600/Pork-Cutlets-with-Blackberr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqT1W-LqB5IBNrI3ejpUtuDuoITcgvxOq9ZGpjDs3R4lKJ6p5yzgJ_RHlcb8OUwJYVTFUKeVlb3uVfrfADxhub98G4Vk0VntQmC6IEnBhaggg1EpeeIY-4s0_vss1GDCyf8gjDVxOq6CuE/s320/Pork-Cutlets-with-Blackberr.jpg" width="320" /></a></div><br />
<div class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;"><b><span style="font-size: large;">Pecan Encrusted Pork Cutlets with Blackberry Sauce<o:p></o:p></span></b></span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Nuts, berries, and sage flavor this dish and make it special enough for company. There is a little work involved in the preparation, so plan ahead to spend a few extra minutes in the kitchen before you start. Paleo? Absolutely, but you don’t need to tell anyone. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>Ingredients:<!--[endif]--><o:p></o:p></b></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 cup red wine vinegar (or cider vinegar if you’re strict)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">6 tablespoons all-natural sugar-free blackberry preserves<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">½ teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">½ pound pork tenderloin (About ½ of one tenderloin, from a package of 2)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">2 eggs<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">½ cup finely chopped pecans<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">2 tablespoons coconut flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">2 tablespoons almond meal<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">2 teaspoons fresh sage, finely minced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">½ teaspoon sea salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">½ teaspoon black pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Olive oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Fresh blackberries<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>Preparation:</b></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Preheat the oven to 350 degrees.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Heat the vinegar in a small saucepan until reduced by half. Add the preserves and continue cooking for about 5 minutes. Stir in the salt. Turn off the heat.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Cut the tenderloin into 4 equal pieces. Place them between sheets of parchment or waxed paper and pound until ¼ thick. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Beat the eggs in a shallow bowl.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">In another shallow bowl, mix the pecans, coconut flour, almond meal, sage, salt and pepper.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Heat several teaspoons of olive oil in an ovenproof skillet. Dredge one pork cutlet in the egg mixture, then in the nut mixture. Place in the skillet. Repeat with remaining cutlets. Fry on one side just until lightly browned. Flip over and brown the other side. Place the skillet in the oven until the cutlets are cooked through. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Place one or two cutlets on a serving plate. Add a small handful of berries. Top with a drizzling of the blackberry sauce. Garnish with a sprig of fresh sage.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-29041550013400439802011-12-15T20:21:00.000-05:002011-12-15T20:21:53.790-05:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSJyDcba3n8S0DoJiNheWThqaaMwjP-OB9kdBU13hIUzVmevkf6IWFW6iw16JxxWPO0kJItckTi1_e5fUWZs_RICCIFmq9ZF6fgVX3kACTCFTg4efQCrZTwPWfmsLsq22rL7guCsx502j/s1600/arugula-salad-with-pomegran.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSJyDcba3n8S0DoJiNheWThqaaMwjP-OB9kdBU13hIUzVmevkf6IWFW6iw16JxxWPO0kJItckTi1_e5fUWZs_RICCIFmq9ZF6fgVX3kACTCFTg4efQCrZTwPWfmsLsq22rL7guCsx502j/s320/arugula-salad-with-pomegran.jpg" width="320" /></a></div><br />
<div class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;"><b><span style="font-size: large;">Arugula Salad with Pomegranate Dressing<o:p></o:p></span></b></span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Compliment your holiday table with a salad dressed up in the colors of Christmas. The pomegranate seeds add a crisp, tart taste while the oranges add the sweetness. Follow the directions below to seed the pomegranate. Once you have collected the seeds, they will keep in the refrigerator for over a week. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>Ingredients</b>:</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Arugula greens<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 sweet or red onion, sliced thinly<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 orange, peeled, segmented and cut into pieces<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 pomegranate, seeded<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1/3 cup extra virgin olive oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">2 tablespoons raspberry, white wine, or cider vinegar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">1 teaspoon agave nectar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">½ teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Pepper<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>To prepare the pomegranate:<o:p></o:p></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Cut off the stem end of the fruit. Score the skin from end to end with a sharp knife. (Do not cut all the way through the fruit.) Fill a large bowl with water and immerse the pomegranate in it, covering it completely. Let it sit for about 10 minutes. While it is still in the water, use your hands to break the fruit apart, separating the seeds from the pulp. Let the seeds drop to the bottom of the bowl. The pulp will rise to the top of the water. You can then skim it off with a strainer before straining the seeds from the water. Place the seeds in a clean, dry bowl. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>To prepare the dressing:<o:p></o:p></b></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">Mix together the olive oil, vinegar, agave nectar, salt and pepper. Set aside.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><b>To prepare the salad:<o:p></o:p></b></span></div><span style="font-family: Arial; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Place some arugula greens on a plate, along with some of the onion slices and orange pieces. Sprinkle some pomegranate seeds over the top and finish with a few spoonfuls of the dressing.</span>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-36476148854955198732011-12-12T21:40:00.000-05:002011-12-12T21:40:25.781-05:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qVX8iCka3wWEXSA15mVeNQc-ABI1JfiGdrT-ZpXPu4vNvC4GoiZ2cxT7qzgGOAVpXCqOt1v7tMb4Pn5as5kyKLbbOk0PtOgKTblUHzz6GPBs3JykDTVHtsAsgzM0UjfGGLR1pmUBv-og/s1600/fork.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qVX8iCka3wWEXSA15mVeNQc-ABI1JfiGdrT-ZpXPu4vNvC4GoiZ2cxT7qzgGOAVpXCqOt1v7tMb4Pn5as5kyKLbbOk0PtOgKTblUHzz6GPBs3JykDTVHtsAsgzM0UjfGGLR1pmUBv-og/s200/fork.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b></div><br />
<div class="MsoNormal" style="text-align: center;"><b style="font-family: Arial;"><span class="Apple-style-span" style="color: #990000; font-size: large;">Paleo Challenge 2011</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">It has been a busy month. I had the opportunity to put together a paleo challenge for the month of November at our local gym, CrossFit Beaufort. It was a great experience and extremely rewarding to pass along some knowledge of paleo nutrition to those that had not yet embraced it. Congratulations to the winners, Billy and Jennifer, and all those that participated. </span></div><div class="MsoNormal"><span style="font-family: Arial;"><b><i><br />
</i></b></span></div><div class="MsoNormal"><span style="font-family: Arial;"><b><i>The CrossFit Beaufort team lost a collective 99 pounds and over 90 inches! </i></b>We saw serious efforts and amazing results from everyone. It is not easy to change your lifestyle, but give it thirty days and you may develop a new healthier way of eating, and a new you!<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><span style="font-family: Arial; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><b><span class="Apple-style-span" style="color: #990000;">New recipes for Christmas coming soon…</span></b></span>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-89633123870274678672011-12-03T15:01:00.000-05:002011-12-03T15:01:37.584-05:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLM52Kb3_wTrDkAnWLK5WFPyyqNzOM6XEDRAvGQhoGObvMnCopa8OtnCu_oqvnSkvjcFYo9zxCA7ruC6vi1D-RN90ENfrpvkONy1GQIBBgI9REFQgJ9bOdAFBSUN-ptgYQA1Uu6xMHn5oH/s1600/root-veggies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLM52Kb3_wTrDkAnWLK5WFPyyqNzOM6XEDRAvGQhoGObvMnCopa8OtnCu_oqvnSkvjcFYo9zxCA7ruC6vi1D-RN90ENfrpvkONy1GQIBBgI9REFQgJ9bOdAFBSUN-ptgYQA1Uu6xMHn5oH/s320/root-veggies.jpg" width="320" /></a></div><br />
<div class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;"><b><span class="Apple-style-span" style="font-size: large;">Roasted Root Vegetables with Cranberries and Bacon<o:p></o:p></span></b></span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">This is a pretty side dish to serve over the holidays. The winter vegetables become much tastier when a touch of good balsamic vinegar is added, and bacon is sprinkled over the top!<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;"><b>Ingredients</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial;">1 large sweet potato</span></div><div class="MsoNormal"><span style="font-family: Arial;">½ pound parsnips<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">½ pound carrots<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">1 red onion<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">¼ cup dried cranberries<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">2 teaspoons agave nectar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">1 tablespoon olive oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">2 teaspoons balsamic vinegar <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">½ teaspoon sea salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">½ teaspoon pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">Parsley, chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">Bacon, cooked until crisp<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;"><b>To Prepare</b></span></div><div class="MsoNormal"><span style="font-family: Arial;">Preheat the oven to 375 degrees. Peel the vegetables. Cut the potato, carrots, and parsnips into ½ inch julienned pieces. Slice the onion into ½ inch slices. Place them all into a large Ziploc bag or bowl, and toss with the olive oil, balsamic vinegar, agave nectar, cranberries, salt, and pepper. (Add additional oil and balsamic if adjusting the amount of vegetables.)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Pour the vegetables onto a large baking pan. Roast in the oven until the vegetables are fork-tender, tossing occasionally. Serve portions topped with chopped parsley and crumbled bacon.</span><span class="Apple-style-span" style="font-family: Arial;"> </span></div><div class="MsoNormal"><br />
</div>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-70906029306276589012011-11-27T00:01:00.001-05:002011-11-27T00:01:00.928-05:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAbG6vD-h96Oc5U6RtVucUB398ZM334j9I4DjPiEbp1iYuc6ezC30Hk2FHCMTicUd6fzYdrT0p83JdzBkvexD6pqaz2gRSacgj8K_fUOmTKTmnZVHIOGKKETQX2Gp6UhzaKVBwi3LH7hz/s1600/cranberry-sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAbG6vD-h96Oc5U6RtVucUB398ZM334j9I4DjPiEbp1iYuc6ezC30Hk2FHCMTicUd6fzYdrT0p83JdzBkvexD6pqaz2gRSacgj8K_fUOmTKTmnZVHIOGKKETQX2Gp6UhzaKVBwi3LH7hz/s320/cranberry-sauce.jpg" width="320" /></a></div><br />
<div class="MsoNormal" style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Cranberry-Orange Sauce</span></b></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Even though you grew up eating canned cranberry sauce, you might like to branch out and try making some yourself. It’s very easy and is done cooking in less than 15 minutes. You probably won’t go back to buying it off the shelf. You don’t have to wait until Christmas to try it, either. It goes well with chicken or pork. Make a lettuce wrap with the meat of your choice and top with the sauce for a quick snack. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2-12 oz. bag fresh cranberries</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Zest of 1 orange</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Juice of 2 oranges (not more than ¾ cup)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">¼ cup agave nectar</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cinnamon stick</span></div><div class="MsoNormal" style="margin-left: 1.0in; text-indent: -1.0in;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon balsamic vinegar (optional)</span></div><div class="MsoNormal" style="margin-left: 1.0in; text-indent: -1.0in;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cinnamon stick (or ½ teaspoon ground cinnamon)</span></div><span style="font-size: 12pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Walnuts, chopped (optional)</span></span><br />
<span style="font-size: 12pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Combine all ingredients except walnuts in a saucepan. Cook over medium heat for about 7 minutes, or until cranberries begin to pop open. Continue to cook for another several minutes or until the sauce begins to thicken. Remove cinnamon stick and cool completely. Stir in walnuts just before serving.</span>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-10611257722997865602011-11-21T22:11:00.000-05:002011-11-21T22:11:41.631-05:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfphyphenhyphen4PpoUBsmkoC6FLP2j7xWW3KSvjn5W0KclmQhGsrTU-iuiTT7G8-Kc38DGX-907fSR44pZPkdZPDARGKn1RdwvG_By7XGsXViiWLnuN5OHYHmSANqwZhss8IH-HVCqjGIL5uZsz2qx/s1600/thyme-scented-apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfphyphenhyphen4PpoUBsmkoC6FLP2j7xWW3KSvjn5W0KclmQhGsrTU-iuiTT7G8-Kc38DGX-907fSR44pZPkdZPDARGKn1RdwvG_By7XGsXViiWLnuN5OHYHmSANqwZhss8IH-HVCqjGIL5uZsz2qx/s320/thyme-scented-apples.jpg" width="320" /></a></div><br />
<div class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;"><b><span class="Apple-style-span" style="font-size: large;">Thyme Scented Apples<o:p></o:p></span></b></span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">This is a quick, easy side dish for the holidays. Serve it alongside your Thanksgiving turkey or chicken dinner. The hint of thyme compliments the poultry. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">1 tablespoon coconut oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">2 shallots, minced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">3 large Granny Smith apples, peeled and sliced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">1 tablespoon agave nectar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">2 tablespoons apple cider vinegar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">½ teaspoon fresh thyme, minced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">Sea salt and pepper<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><span style="font-family: Arial; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Melt coconut oil in a skillet. Add the minced shallots and cook for one minute. Add the apples and cook until they are tender. Stir in the agave nectar, vinegar, and thyme. Heat until fragrant. Season with salt and pepper.</span>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com0tag:blogger.com,1999:blog-610901983892752446.post-52913505343026749332011-11-20T08:51:00.000-05:002011-11-20T08:51:21.603-05:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8gUWGsy5H7oi6mJLc4p_bOLjorSF8-2gRu4Glppjalfu0lZzMZqFhGEz-2UzViWravjRp0Xbnzcv3He4GH3bc8uOaqc3Szon-7fkjF7d5qFTmBDD88KfRYm59Bekz1sgSkVpIPMtYxWr/s1600/texmex+burger.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8gUWGsy5H7oi6mJLc4p_bOLjorSF8-2gRu4Glppjalfu0lZzMZqFhGEz-2UzViWravjRp0Xbnzcv3He4GH3bc8uOaqc3Szon-7fkjF7d5qFTmBDD88KfRYm59Bekz1sgSkVpIPMtYxWr/s320/texmex+burger.JPG" width="320" /></a></div><br />
<div class="MsoNormal" style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Tex-Mex Burgers</span></b></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Put a southwestern twist on your next burgers. I made these last night and they came out juicy and full of flavor. You can add some heat with the hot sauce of your choice, or you can leave it out and enjoy the tastes of the other ingredients. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Burger Ingredients:</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">¾ pound ground turkey breast</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">¾ pound ground beef</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ cup salsa</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ cup onion, chopped</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons olive oil, divided</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon cumin</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">¼ cup cilantro, chopped</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sea salt and pepper</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Hot sauce to taste (<i>optional</i>)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Toppings:</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lettuce (several large leaves)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Avocado, sliced</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tomato, sliced</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salsa</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>To Prepare:</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Put all burger ingredients in a bowl and blend until well combined. Shape into patties. Heat a tablespoon of olive oil in a large skillet. Add the patties and cook for about 5 minutes. Flip them over and continue cooking until they feel firm to the touch. (They must be cooked all the way through because you are using turkey.)</span></div><div class="MsoNormal"><br />
</div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place one burger on several lettuce leaves. Top with the avocado, tomato, and salsa.</span>Maureenhttp://www.blogger.com/profile/15539280381777791146noreply@blogger.com1