Tuesday, December 6, 2011

Oh dear, it's deer!

Dinner last night was a triumph by the husband. A meal centered around the deer he shot in September...that I actually liked!

Spicy almond crusted deer blackstrap medallions, half a sweet potato, half an avocado and some sautéed broccoli I and Brussels sprouts.

To make the deer:

• 1 deer blackstrap (for 2 people)
• almond meal
• Johnny's seasoning salt (this is not fully paleo and you could easily sub your own favorite spice mix + salt to taste)
• cayenne pepper (to taste)
• bacon grease (or your preferred cooking oil)

Slice blackstrap into medallions about 1 inch thick. Place in a plastic bag with enough almond flour to coat, plus desired seasonings. Shake to coat well. Heat oil in a skillet, place medallions in skillet. Then leave them alone until you see the blood start to rise to the top of the meat - about 3 minutes (gross I know, that's why the Mr. cooks this meal). Flip and cook an additional couple of minutes. Really just a couple, like 2 or 3, you do not want to overlook!

Enjoy! (and remember to thank the husband for being a good hunter)

Friday, December 2, 2011

A holiday treat that is Paleo (and not meat)!

I know the holidays are here when Trader Joe's brings back their seasonal Vanilla & Cinnamon Black tea! Warm, slightly spicy with the essence of holiday sweetness, it's my Christmas in a mug!

Luckily, it's just tea and spices, no sweeteners in sight. So I'm declaring it Paleo approved and drinking it to my heart's content!

Wednesday, November 30, 2011

Tuna Yamma Jamma

This dish came about through that oft-occurring state of "I need to go to the grocery store"-ness. So once again I scrambled trough the cupboards and found a fast, warm and filling lunch to whip up on a snap!

Sweet potato (or in this case, yam)
Tuna packed in oil
Capers (to taste)

Microwave yam until a fork slides in easily. Cut it in half and spread cut side up on your plate. Mash it a little with some butter. Drain the can of Tina and spoon into mashed yam. Top with capers to taste, for that salty kick to jam with the sweetness of the yam.

Dig in!

Monday, November 28, 2011

A big ol plate of food!

Nomnomnom, now this is what I call a good post-wod dinner! Chicken thighs with artichokes, asparagus, half an avocado and the last bit of Thanksgiving leftovers aka. mashed rutabaga.

What's on your plate tonight?

Tuesday, November 22, 2011

Thanksgiving Plan - Paleo and Not

Image c/o: Craftily Ever After
This year for thanksgiving we are hosting both sides of our family at our house...9 people total. I love hosting at our place so we don't have to split our time between two families (and I have a bit more control over what we eat).

Here's my plan:
Appetizer: Smoked Salmon
Appetizer: Deviled Eggs
Appetizer: Prosciutto Wrapped Asparagus
Paleo dressing 
Brussels Sprouts
Baked Sweet Potatoes
Cranberry Sauce
Paleo Pumpkin Pie

Now, I will admit there will be non-paleo food on our table to appease everyone's Thanksgiving traditions, but my plan is to stick to the paleo options as much as possible (though wine will be a necessary indulgence!)

We'll also be tempted by:
Ham - a decent option but will be glazed with sugar I'm sure
Homemade bread
Mashed potatoes
Gravy (corn starch thickener)
Traditional pumpkin pie with cool whip
And the hardest part for me, my moms traditional stuffing.

Wish us luck!

Monday, November 21, 2011

Pseudo-Nicoise Salad

I whipped this salad together today based on what I had in the fridge and cupboard, and it turned out even better than I had imagined it could!

Cherry tomatoes
Can of tuna packed in oil, drained
Half an avocado

Chop everything up, throw in a bowl, sprinkle with a little salt and dig in! It reminds me of a pseudo nicoise salad, one of my faves!

What's your favorite salad to whip together?

Thursday, November 10, 2011

Breakfast Sauté

This morning I woke up starving and decided I needed to fill my belly with something warm and satisfying. Enter the breakfast sauté.

I grabbed some spinach, cherry tomatoes and mushrooms from the fridge, sautéed them in a pan with some coconut oil, salt and pepper and topped it all with 2 fried eggs.

The eggs weren't pretty (my husband usually does the egg flipping, I can't seem to do it without tearing everything apart)...but it all tasted delicious!