tag:blogger.com,1999:blog-64195234859918119792011-08-15T13:34:48.779-07:00Luis Velasqueznoreply@blogger.comBlogger491100tag:blogger.com,1999:blog-6419523485991811979.post-23938537806418435682010-11-16T16:33:00.000-08:002010-11-16T22:16:07.139-08:00

Gird your loins, cuz this is one long paleo party.  I am going to preface these recipes by reinforcing that this is a Thanksgiving Meal.  Capital Tee capital Em.  While I follow a Paleo diet and agree with the idea of keeping the usage of things like honey and clarified butter to a minimum, as far as I'm concerned they are quite welcome in a setting such as this.  It's Thanksgiving, not an every

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com2tag:blogger.com,1999:blog-6419523485991811979.post-13169905142330088542010-11-09T15:14:00.000-08:002010-11-09T15:14:52.218-08:00

Ahhhhhh brussel sprouts.  The vegetable I wouldn't taste until a year ago.  They can stink, that much is true.  But they are also darn tasty if you cook them right (i.e. don't over-cook them).  And who knew they grew in such pretty bunches like in the picture below?  I will assure you that the different flavors in this dish will soften the blow if you are weary of consuming this vegetable, and if

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-5591184188548839412010-11-04T10:10:00.000-07:002010-11-04T10:13:06.556-07:00

When starting out this recipe I wasn't so sure that I would enjoy eating lasagna that did not contain layers of ricotta or cottage cheese along with vats of mozzarella.  I WAS WRONG TO DOUBT.  If you get the meat and tomato sauce packed in with a lot of herbs you will mimic the flavor without needing the cheese.  I did add a little gouda cheese to the top though, to appease the members of my

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com2tag:blogger.com,1999:blog-6419523485991811979.post-55579295300367722132010-11-03T16:39:00.000-07:002010-11-04T08:55:57.940-07:00

Have any of you ever used chanterelle mushrooms? I work near a small family-owned market and one day heard one of the butchers rave about how much he loves these things and every year when they're in season he sautees a boat-load of them in butter and eats them just like this.  Okay, never having tasted them before, I hesitated (they cost a whopping $17-$20/pound!) but finally bought some when

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-18637524581741598812010-11-03T15:58:00.000-07:002010-11-03T16:01:48.798-07:00

I am realizing with this post that it seems I'm on a pork kick lately.  I do eat a wide variety of meats but for some reason the recipes that are post-worthy tend to be of swine.  Hope all 5 of the people who read this site like pork! ;)  I took a recipe for pork tenderloin where you would normally bake it for about an hour, and cut it up into smaller pieces to cook over the stovetop so it

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-47075096454555293892010-11-03T15:32:00.000-07:002010-11-03T16:42:14.643-07:00

It needs to be mentioned that I did not come up with this scrumptious snack.  Jason, a friend of mine from Mad Dawg Fitness told me about these muffins one day, and I knew I had to make them for myself.  I mean, they contain bacon.  SOLD. 12 pieces of applewood smoked bacon, nitrate/ite free if possible 6 oz mixed greens, chopped 12 omega 3 eggs salt and pepper thyme/basil/whatever spice you

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com2tag:blogger.com,1999:blog-6419523485991811979.post-18492966883818225122010-10-21T15:42:00.000-07:002010-10-21T15:44:56.880-07:00

Yes, this is an adventurous dinner.  I saw the mulling spices in the store the other day and NEEDED to figure out how to use them other than in apple cider.  If you have a coffee grinder I think grinding them up a bit would be a good idea, otherwise you can do what I did and just scrape most of them off the pork after it's cooked.  The pork will soak up the spice flavor while cooking and you

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-8165099435470850752010-10-19T16:18:00.000-07:002010-10-19T16:25:00.263-07:00

(A.K.A. what I'm eating for breakfast this week).  A Paleo breakfast is probably not like the sugar-laden-food-stuff-flakes your neighbors are slurping out of a cold bowl every morning.  Rather than be put off by it being different, embrace it!  No, you can't pour this out of a cardboard box that's been sitting in your pantry for the last 4 months, but I'm thinking that's why it's awesome. 1 lb.

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-41960672585777867932010-10-14T08:20:00.000-07:002010-11-03T16:44:13.649-07:00

Apple pie is the quintessential fall dessert.  Growing up we would have apple pie with Thanksgiving dinner and we would all eat it for breakfast the following day...(that's normal, right?).  Fruit baked with sweet spices until soft and the juices ooze joy.  I always was the culprit who ate the filling out of the apple pie, so making baked apples seemed like a happy compromise... 2 apples of

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-69095896036615491202010-10-13T11:58:00.000-07:002010-10-13T11:58:48.954-07:00

Even though the weather in California lately hasn't been very Fall-like, I am still readying myself for the beautiful Fall weather, with soups.  Butternut squash is something I don't buy very often, but definately is a great choice for a bowl of creamy deliciousness. 1 butternut squash 1 can coconut milk (amount used may vary) 1 cup chicken broth 1 tablespoon freshly grated ginger (or use dried

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-65582046884511206252010-10-07T11:12:00.000-07:002010-10-07T11:16:21.632-07:00

It seems that an easy item to bring to parties when you're eating Paleo, would be a veggie platter.  Tasty, crisp, fresh veggies all arranged prettily on a platter.  But then...what do you dip them in?  Most dressings people use are full of dairy or highly processed things I can't pronounce.  Regular Pesto sauce is tasty, to be sure, but isn't quite the right consistency for me.  An easy remedy,

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com2tag:blogger.com,1999:blog-6419523485991811979.post-87116576969097164512010-09-23T12:33:00.000-07:002010-10-02T07:27:48.789-07:00

Here's another yummy way to prepare sweet potatoes. It requires a bit of prep total time-wise. You could roast the sweet potatoes the day before and stick them in the fridge to make the salad the next day. Whatever makes it easier on you!! 2 Large sweet potatoes (white) 2 Large yams (orange) 1 tablespoon olive oil 1 cup homemade mayo Mayo 2 celery stalks, cut lengthwise in 3 pieces and

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-38146871763020541152010-09-17T15:19:00.000-07:002010-09-17T15:44:37.842-07:00

The inspiration for this dish came while reading the Whole9 website a few weeks ago (see "linkage" at left). They had posted a recipe for fish cooked this way, which sounded pretty awesome. Not having all the ingredients that they did, I decided to make up my own version while using up some things I had in the fridge. Win-Win!1.5 lbs white fish fillets (use a firm fish-I used Cod)**1 can

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com2tag:blogger.com,1999:blog-6419523485991811979.post-31554343049281361722010-09-10T14:01:00.001-07:002010-09-10T14:23:11.085-07:00

I started this recipe with full intentions of using ground beef and bacon....and after tasting it while cooking it just didn't seem quite right. So I added a couple of "andoullie" sausages to perk up the flavor. 'Twas a good idea! I also realized upon consumption...that the flavors were reminiscent of pizza (BONUS!). This is one meat-packed pepper. Enjoy!Stuffed Peppers4 medium-sized green

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-79314483225426703582010-08-30T15:36:00.000-07:002010-08-30T15:53:45.234-07:00

I realize that posting this earlier in the summer would have been a better idea, and had I come up with it earlier I totally would have. So for those of you that still have access to good, summery watermelon...this one's for you. Also, sausage=goodness.Sausage and Peppers1.5 lbs sausage of choice (I went with an organic chicken/apple sausage)1 red bell bepper1 green bell pepper1 onion, sliced

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-68682726580635552102010-08-19T15:35:00.000-07:002010-08-19T16:05:12.758-07:00

Growing up my awesome mother made shepherd's pie with a thick layer of mashed potatoes, which could only be topped by a layer of melted cheese. It. Was. Good. However, now I realize that white 'taters and cheese are "no bueno". Hence, I had to come up with a Paleo version I could enjoy! And lo and behold, it is good too!!Layer One:2 lbs ground beef2/3 can of tomato paste (those tiny cans you

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-7236257168769539622010-08-03T15:02:00.000-07:002010-08-03T15:29:46.218-07:00

Soup is a great way to get your veggies in while keeping things interesting, i.e. you are not just steaming vegetables every night and force-feeding them to your family. Growing up my mom covered our veggies in cheese and cream sauce because, well, it's darn tasty. I love you mom, but I just can't do that anymore!! Also, don't be afraid of making the mayo. It's easy if you pour the oil in

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-31544258515174034692010-07-28T15:11:00.000-07:002010-07-28T15:30:31.622-07:00

Some may argue that green beans aren't Paleo. I belong to the school of thought, that they're more veggie than legume and therefore I eat them. Hence....rock on with your bad beans...For the Green Beans1 lb. green beans, trimmed and washed3 large garlic cloves, minced1 tablespoon grass-fed butter (or oil of your choice--olive, walnut, coconut)Sea saltSteam the green beans in a saucepan for

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-48538418531526259882010-07-22T13:02:00.000-07:002010-07-22T13:35:34.145-07:00

So here's the recipe for the coco/curry chicken I cooked for The Games. Side Note: I grew up knowing a girl named Coco Curry. And that is legit. I remember being jealous of her awesome, original name. So Coco, if by some random chance you're reading this, congratulations!, you are now famous among the 11 people who read this blog!...and I named a dish after you! Below is a picture and recipe

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-34517142392847325572010-07-19T16:00:00.000-07:002010-07-19T16:17:40.127-07:00

Pork es muy bueno. I mean really, what's not to like? Pulled Puerco4-5 pound pork shoulder roast, boneless preferred2 tablespoons ground cumin1 teaspoon sea salt2 teaspoons ground pepperJuice of 3 limes1-2 tablespoons olive oil1 large white onion, cut into 1/4 inch slices3 cloves garlic, smashed Mix the cumin, salt, pepper, lime juice, and olive oil in a small bowl. Place the pork roast in the

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-68435045932403688592010-07-19T15:41:00.000-07:002010-07-19T15:57:00.109-07:00

I was lucky enough to have the opportunity to cook for a friend of mine from Regina and their affiliate team for The Games weekend. Here is what I prepped for them:Pictured above are.....8 pounds strawberries10 pounds of tomatoes2 limes and garlic for their own guacamole prep10-ish cups roasted yams6 pounds blueberries1-half gallon jar of almond/pecan butter made by yours truly :)A jar of Paleo

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com2tag:blogger.com,1999:blog-6419523485991811979.post-66584047322541044682010-07-08T13:50:00.000-07:002010-07-08T14:11:59.407-07:00

In order of cooking...Cauliflower Mash1 head cauliflower, cut into 1-inch pieces1 medium onion, sliced thin2 tablespoons olive oilsea salt and pepperCoconut Sauce1 can coconut milk (I used lite since that's all I had)1.5 tablespoons minced lemongrass**1 tablespoon minced garlicsea salt and pepper**I cheated and used the pre-mince lemongrass in a tubeMeatballs1 lb. grass-fed ground beef1

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-72537739117036391692010-07-01T15:45:00.000-07:002010-07-01T16:16:32.883-07:00

I try to be open to new foods...but the first time I tried lamb, there was something about the aftertaste that just wasn't jiving with my tastebuds (there were no tastebuds with "jazz hands", sadly). Not wanting to give up that quickly, I have been looking for recipes with bold flavors that might cover that up, and this recipe is just the ticket. It has a variety of spices to create that bold

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-28034346594282691662010-06-29T16:15:00.000-07:002010-06-29T16:41:40.536-07:00

I didn't realize the last recipe I posted was for fish and salad...until I just came to post the new recipe. I'll take a hiatus from fish after this, or at least I won't post the recipes until later. I would just like to say though, that two of the elements in this meal contain bacon. Did I just make you drool?Tomato and Bacon-Stuffed Mushrooms6 small portabello mushrooms (called "portabellos

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-72124272281425352202010-06-22T11:40:00.000-07:002010-06-24T14:35:53.913-07:00

I love summer. Fresh veggies and fruit from the farmers' market, and it's a good excuse to eat lots of salad with tons of goodness. The goodness being fresh ingredients of all sorts. I heart salad....and find that if you add enough to the lettuce base, you often don't need dressing. I used to NEED tons of dressing to enjoy my greens, but no longer.1 pound Orange Roughy (this is a very

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-43101477411742030852010-06-21T13:14:00.000-07:002010-06-21T13:59:14.676-07:00

I'd like to start out by admitting that I have yet to perfect a Paleo spice-rub for ribs, but that being said, this is the best one I've come up with so far. If anyone has ideas or spice mixtures that have worked for you in the past, please speak up. I like the flavor of this rub, but would feel like there's definately room for improvement. Not that the following recipe isn't worth it....Ribs:

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-11572757089790321022010-06-21T13:06:00.000-07:002010-06-24T14:33:11.577-07:00

Sorry for the lack of posts lately! I lost the charger for my camera battery...and just bought a new one the other day. New posts to begin again tomorrow :)*Edited because I found a picture on my computer I hadn't used yet...hence the recipe post above...SCORE! ;)

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-16544404932280876222010-06-03T09:23:00.000-07:002010-06-03T09:45:00.721-07:00

You can never go wrong coating food in almond flour...This is best enjoyed the day of making, as the almond meal starts to soften in the fridge by the next day. It's still good though, just not crunchy. For the Meat:2lb pork loin, in 1/2 inch slices1 cup almond flour (I bought mine at Trader Joes. If you can't find any, just grind up some almonds in your food processor until it turns to powder

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-9573485185001957592010-05-25T12:32:00.000-07:002010-05-25T12:52:30.462-07:00

The recipe below calls for ground pork because that's what I had leftover from my grass-fed meat CSA (Mmmmmm, meat!) . But you could certainly use any other ground meat you feel would suffice. I am also taking suggestions on other asian-style flavorings you add to recipes. Any ideas? Also, while the iceberg is the usual lettuce for these types of wraps...I'm wondering if maybe a butter

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-56575831254331283812010-05-24T12:24:00.000-07:002010-05-24T15:16:15.914-07:00

Beef has been fairly under-represented on this blog...until now. The sauce for the meat below is citrusy and tasty. I highly recommend it not only for the meat, but also to add on greens and to use as a salad dressing. And please don't look at that soup and think "Really Amy? Carrot soup? Who eats carrot soup?". Try it...you will be converted!!For the BEEF:3-4lb Tri Tip Roast2 tsp sea salt2

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com1tag:blogger.com,1999:blog-6419523485991811979.post-14434309415727318222010-05-20T08:57:00.000-07:002010-05-20T09:12:19.160-07:00

I've been playing around more lately with coconut milk. I've also been trying to find ways to eat more fish and seafood, just to get some variety into the diet. Behold....this seafood soup!!1/2 white onion, minced1 Tablespoon chopped garlic1 stalk celery, chopped fine1 teaspoon coconut oil1-1 pound bag of shrimp, thawed (I used the frozen, cooked shrimp from Trader Joes)1-1 pound can of crab

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-1307241829465498902010-05-18T09:35:00.000-07:002010-05-18T09:53:58.684-07:00

I know this quiche looks deceptively like the other one I posted not long ago. However....I am in love with this one. I used the wild-caught smoked salmon from Trader Joes that comes as a hunk of salmon....not the gummy, thin-sliced smoked salmon you're probably used to seeing. I know there is a lot of salmon in this thing...that's because I'm trying to get more protein in each of my meals.

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com2tag:blogger.com,1999:blog-6419523485991811979.post-89034996820489228582010-05-06T13:33:00.000-07:002010-05-06T13:57:12.291-07:00

For the Meat:5 boneless, skinless chicken thighs2 links of your favorite sausage, I used a spicy italian variety-precooked1 medium onion, sliced thin1 tablespoon minced garlic1 tablespoon olive oilSea Salt and Pepper to tasteFor the Greens:4-6 strips of bacon1 bag of Trader Joes Southern Mixed Greens, or a 20oz bag of mixed, chopped greens1/4 a head of cabbage, sliced into 1/4inch stripsSea Salt

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-33929697276981781462010-05-04T12:57:00.000-07:002010-05-05T12:01:22.516-07:00

This is what I'm eating for breakfast this week...usually paired with a side of broccoli and avocado. This morning I added a dollop of pesto sauce on top as well (recipe is a few posts below).16 Omega Eggs2 Spicy sausages - cooked1-16oz package of frozen spinach, thawed and drained6-8 mushrooms sliced thin6 green onions, chopped1 heaping tablespoon chopped basil1 teaspoon dried thyme2 teaspoons

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com2tag:blogger.com,1999:blog-6419523485991811979.post-75558964493136593212010-04-30T12:35:00.000-07:002010-05-02T20:11:34.986-07:00

This recipe was the result of my only having 30 minutes to prepare dinner the other day...and what did I have in the fridge? There is a little back-and-forth between the three cooking pans, but just be sure to read through the recipe beforehand and watch the other pans while you cook. For the meat:1.5 lbs grass fed steak, cut into 2 or 3 inch chunks2 Tablespoons sesame oil1 Tablespoon chopped

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-53759390633837462082010-04-27T13:36:00.000-07:002010-04-27T13:58:04.266-07:00

Mmmmm, nothing like fresh herbs. I know it's not summer yet and you can't just walk down to the farmer's market and pick up some stellar herbs...but fresh are always better. That being said, I didn't have the fresh variety of ALL the herbs I used (as noted), so some dried is okay....just make sure the basil is fresh. Because really, fresh basil, is worth it.1 3-4 pound, boneless pork loin

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com5tag:blogger.com,1999:blog-6419523485991811979.post-41108929831697544362010-04-20T11:25:00.000-07:002010-04-20T11:43:49.221-07:00

I can't seem to get enough sundried tomatoes lately. This recipe just uses them as a topping on the fish, but you could also make this into a scrumptious salad. Fill a bowl full of spinach and mixed greens, top with warm tilapia fillet and sundried tomato/onion mixture, cut up some avocado in there and mix together. You've got one tasty salad...3 large Tilapia fillets, about 5-6 oz each1/2 cup

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-86222003627294787702010-04-16T08:30:00.000-07:002010-04-16T09:43:23.396-07:00

This recipe reads pretty complicated but it's really not...there are just a few things going on at once, but that only means you get it done faster!1 spaghetti squash (3-4 pounds)1 lb. grass fed ground beef1 Teaspoon dried onion flakesItalian seasoningSalt and Pepper2 links of fully cooked, spicy italian sausage, cut into bite-sized pieces1 Teaspoon coconut oil1 medium onion, sliced thin1

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com5tag:blogger.com,1999:blog-6419523485991811979.post-6344018373437870712010-04-15T12:20:00.000-07:002010-04-29T11:24:43.425-07:00

I heart a good salad, especially one that has lots of goodies in it like this one. And they don't require a whole lot of cooking skills or time, so....double bonus! This recipe doesn't have a salad "dressing" per se, but a Sundried Tomato Pesto sauce that I topped the tuna with and also splattered over the salad greens....HALLELUJAH!! (read with vibrato).1 pound wild-caught ahi tuna steaks, cut

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-57519452102720953012010-04-14T08:54:00.000-07:002010-04-15T08:31:47.569-07:00

Yes, another chicken! They're just so handy and make great leftovers. I mean, why cook breakfast, lunch and dinner every day if you don't have to? For the Lemon Chicken:1 whole chicken, 4-5 lbs (I buy the free range chicken...it makes me feel better)3 lemons2 Tablespoons olive oil4 cloves garlic, smashed and minced1/2 teaspoon ground oreganoSea salt and pepper to tastePreheat the oven to 350

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-27867195693187987162010-04-07T08:55:00.000-07:002010-04-30T10:46:20.048-07:00

The one thing I have a hard time doing without on a Paleo diet is a sweet treat every now and then. I'm no longer in the habit of eating chocolate every day (DOH!) but I'd be lying if I claimed I was above needing a dessert every once in a while. I have seen a few different recipes circling the web as of late for this type of treat. I based my recipe off of one I found at

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com5tag:blogger.com,1999:blog-6419523485991811979.post-2470964334140318222010-04-05T08:48:00.001-07:002010-04-05T09:07:46.856-07:00

I like to make a big batch of roasted veggies at the beginning of the week and eat them as part of my afternoon snack, all week long. When you roast up a good variety of vegetables it's hard to get bored of them. This recipe calls for seven different veggies because that's just what I had on hand this day. But you could add in or take out some of them if you don't like one or just don't happen

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com2tag:blogger.com,1999:blog-6419523485991811979.post-73227325075122392552010-04-02T16:16:00.000-07:002010-04-02T19:56:12.967-07:00

1 Pork Loin Roast - about 2lbs8-10 pieces Applewood Smoked Bacon (I like the nitrite free goodness from Trader Joes)Sea Salt and PepperJust two basic ingredients, folks. Paleo cooking could not get any easier than this! (Nevermind my colored toothpicks in the picture...it's all I had)Preheat the oven to 350 degrees.Cook the bacon in a skillet over medium heat. Cook just until cooked through,

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com0tag:blogger.com,1999:blog-6419523485991811979.post-23462476318818497742010-04-02T15:45:00.000-07:002010-04-02T16:14:08.418-07:00

It is only right that you make a fabulous chicken soup with your freshly-homemade chicken stock. With a flavorful stock you don't need a lot of schmancy herbs and spices to jazz up the flavor. Feel free to add whatever your favorite spices are if you've got 'em, but again, not necessary to attain "Chicken Soup Nirvana".Homemade chicken stock ~ about 2 quarts worth, give or take2 medium carrots1

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com2tag:blogger.com,1999:blog-6419523485991811979.post-61467601334354892392010-03-26T12:54:00.000-07:002010-03-26T13:23:51.154-07:00

This is part two of the three-part saga story of what you can do with a whole chicken. Hopefully at this point you've made your Roast Chicken per the recipe below. After eating all the meat off that tasty chicken, reserve the bones and any small pieces of fat/skin you may have not felt like eating (if any!!), and start making some stock!Reserved bones and skin** from previously consumed,

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com2tag:blogger.com,1999:blog-6419523485991811979.post-38946477727712751432010-03-16T06:44:00.000-07:002010-03-16T07:07:10.884-07:00

Everyone loves chicken, right? So when was the last time you cooked a WHOLE chicken? Sure, it takes longer, and it's easier to just pick up a bag of chicken boob and be on your way. But cooking a WHOLE chicken has more flavor, and more variety, plus you can use the chicken bones to make chicken stock, and then later a taste bud-tantalizing chicken soup. SO, this is part one of three of the

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com4tag:blogger.com,1999:blog-6419523485991811979.post-32753180849753534042010-03-13T07:06:00.000-08:002010-03-13T07:42:18.264-08:00

I. Love. Asparagus. I could care less that is makes your pee stink. It is best fresh from the Farmer's Market, of course, but I can never resist buying it when it goes on sale at the grocery store. I mean really, who could? I usually just roast it in the oven with a little olive oil and sea salt, but last night I wanted something a little different....and you can't go wrong with sun dried

Amyhttp://www.blogger.com/profile/13107427846391117347noreply@blogger.com6tag:blogger.com,1999:blog-6419523485991811979.post-19016135620314004442010-02-27T19:41:00.000-08:002010-02-27T20:01:56.690-08:00

5 Chicken Breasts- skin on or not, you choose (or 8 chicken thighs)Salt and cracked pepper to taste1 red bell pepper, top cut off, seeds removed and quartered1 green bell pepper, top cut off, seeds removed and quartered1 red onion, peeled and cut into 1-inch rounds1 medium eggplant, cut lenghthwise into planks about 1/2 inch thick2 T. olive oil1/3 cup lemon juice1/3 cup extra virgin olive oil1

Luis Velasqueznoreply@blogger.com1tag:blogger.com,1999:blog-6419523485991811979.post-81674073859101442882010-02-27T19:22:00.000-08:002010-02-27T19:37:19.364-08:00

Welcome to Performance Cooking. This blog is about cooking…. But not just cooking, paleo cooking. Cooking that will allow you to bring your athletic performance to a peak. The goal of this blog is to share with you recipes for paleo meals. If you follow this blog, try the meals, and post your comments! Our goal is to offer a new recipe once/week minimum with a simple prep description

Luis Velasqueznoreply@blogger.com0