If it’s the End of the World…What Would You Eat?

12/21/12….the end is near!

Actually I don’t think the world is going to end.  But if it did, and you were to have one last meal – your all-time favorite meal – what would it be??

Back in the day (a year or so ago) I would’ve said pizza…or pasta…even old school Pasta Jay’s. Those were the days.  Days filled with bloat and a sick feeling after every meal.  No thanks.

I have to say my hands-down favorite meal of all time is a perfectly grilled filet – (new favorite: Whit’s Amuse Bouche’s restaurant style filet – love the blogger and the steak.  It was seriously the most perfect filet I’ve ever cooked indoors.  I used my regular old non-stick pan – just remember to wrap the handle of your pan with foil!), a loaded baked potato, and grilled romaine.  And a big ol glass of wine (or 3).

Where?  Not in some fancy restaurant, but on our deck, in the summer…which kinda conflicts with the Mayan’s prediction for Friday, but whatevs.

For dessert…I’d totally eat a dozen or so of those pumpkin cheesecake truffles I mentioned a couple posts back.  Hey, it’s the end of the world, who cares about gluten?

What’s your favorite meal of all time?

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Chicken & Sweet Potato Stew

Baby it’s cold outside…. And that calls for crockpot time!

Not the prettiest of pics but what did you expect stew to look like?  It's orange & it's yummy.

Not the prettiest of pics but what did you expect stew to look like? It’s orange & it’s yummy.

Chicken & Sweet Potato Stew (adapted from the cookbook that came with my crockpot)

Ingredients

  • 4 boneless skinless chicken breasts cut into bite-size pieces
  • 2 medium sweet potatoes, peeled & cubed
  • 2 medium Yukon gold potatoes, peeled & cubed
  • 2 medium carrots, peeled & cut into ½ “ pieces
  • 1 – 28oz can crushed tomatoes
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp celery
  • 1/2 tsp pepper
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 cup chicken broth

Directions

  1. Put all ingredients in the crockpot and cook on high for 3-4 hours.
  2. Dinner is done.

Thanksgiving Recap & a Recipe Roundup

Thanksgiving is one of those holidays that I love to love.  I enjoyed every single bite.  No guilt, just indulgence.  We go to my boyfriend’s parents house every year.  They have allllll the fixins and everyone brings something.  And knowing I was going to indulge, I wanted to make sure I had a big side of veggies to put on my plate.  I also wanted to make sure I had something to snack on before the big meal.  And I wanted a sweet treat at the end of the meal but knew I wouldn’t be able to stuff a whole slice of pie down my gullet after all that yummy food.

So here’s what I brought:

spinach artichoke dip (adapted from my vitamix cookbook)

Ingredients:

  • ½ cup mayo
  • ½ cup sour cream
  • 1 slice lemon, peeled & seeded
  • 1 large package of fresh spinach
  • a pinch of salt & pepper
  • 1 garlic clove
  • ¼ cup shredded parmesan
  • ½ cup canned artichokes, drained

Directions:

  1. Place all ingredients except artichoke hearts in vita-mix
  2. Turn it on (variable 1, increase to 4)
  3. Blend, blend, blend (took me a while to get all that spinach in there and blended up)
  4. Add artichokes and blend a little more
  5. Usually I put it in the oven on 350* for 20-25 min, but this year I brought a cute little mini warmer.  Poured that in there and gave it about 20 min to warm up, stirring every now and then.
  6. Serve with a sprinkle of parmesan on top and tortilla chips to dip.
  7. Enjoy!

No pic – it was green and not very photo-worthy.

guacamole – my boyfriend’s special secret recipe 😉  also green and not very photo-worthy.

roasted veg – the great thing about this recipe is that I cooked it in the morning and dumped it all in the crockpot to take over.  Plugged that bad boy in and set it on warm.  When it was time to put it on the table, I just took porcelain container over to the table and drizzled some balsamic on top and sprinkled it with shredded parmesan.  Voila!  Easiest dish to bring for Thanksgiving ever.

pumpkin cheesecake truffles – totally not primal or paleo or even gluten-free but VERY tasty

My plate was full of spinach salad and roasted veg, a big serving of turkey (mmm…dark meat), and a little bit of mashed potatoes, stuffing, and gravy.  And a dreamy buttered roll.  I didn’t finish it all (my plate that is, you can be damn sure I ate every bite of anything I describe as “dreamy“).  And I enjoyed every bite.  And most of all I was grateful to have a wonderful family to celebrate with.

What did you have for Thanksgiving?

Banana “Ice Cream”

Here’s a quick, easy treat that is ice-cold and dairy-free.  I know it has been posted up and down on pinterest, but here it is all the same – Banana “Ice Cream”

Ingredients:

  • Banana
  • Nutella or almond butter or strawberries or whatever your heart desires

Directions:

  1. Blend
  2. Freeze
  3. Enjoy your guilt-free dairy-free “ice cream”!

I like to keep some bananas frozen on standby to blend whenever I feel like a treat.   And apparently there’s a device out there called a yonanas that does exactly this.  I’m not really sure how it differs from my vitamix other than taking up precious storage space.  Still want one.

Pesto Meatloaf

What’s more stick-to-your-ribs-comfort-fall-food than meatloaf?  It’s one of those meals that I actually really love but never make…until now.

I kind of combined 2 recipes (this one and this one) to create one ultimate meatloaf!

Pesto Meatloaf served w/ mashed sweet potatoes and broccoli slaw & mushrooms.

Ingredients:

  • 2 tsp olive oil
  • 1/2 onion, diced
  • 1T garlic
  • 1lb ground beef
  • 1/4 cup pesto (I used my vitamix pesto recipe)
  • ½ cup sundried tomatoes (I meant to include these but forgot in this photo…)
  • 2 T parmesan
  • 1/2 tsp salt
  • 1/4 cup almond flour
  • 1 egg
  • 1/4 cup marinara
  • 2 tsp balsamic

Directions:

  1. Preheat oven to 350*
  2. Sauté onion until it starts to brown.
  3. Add garlic, lower the heat and sauté for a couple more minutes.
  4. Combine your meat, sautéed onion/garlic, pesto, sundried tomatoes, parmesan, salt, almond flour, and egg.  Best to use your hands!
  5. Last time I used a deep glass pyrex dish, but next time, I will shape my meat mixture into a loaf-like shape and put it on a sprayed rack on top of a cookie sheet so that the fat drips off into the pan.  But either way will work.
  6. Bake for 30 min.
  7. Stir together your marinara sauce and balsamic vinegar.
  8. Brush – or spoon – it on top of your meatloaf when the first 30 min are up.
  9. Continue to bake for another 30 min and brush on some more of that yummy marinara/balsamic sauce on top a few more times.
  10. Slice that bad boy up and enjoy!

Vegetarians Beware…I Made MEATZA!

My hands-down favorite food of all time is pizza.  I like fancy-pants pizza – you know, the kind with the thin crust and crazy toppings (have you ever tried clam & bacon?  I’m not even joking – it’s delish).  I’ve even tried the gluten-free crust pizza….it was meh.  But what I really love is the totally basic take and bake pepperoni classic.  I love it.  It’s a go-to dinner when we have the kids b/c it’s easy and they love it and there’s leftovers for lunch (or breakfast).

I’ve tried stopping at one piece and it never works.  Inevitably, I eat 3 more, plus cutting tiny corners off here and there just to have “one more bite”.  Every. Single. Time.  I feel sick to my stomach and wonder why I did that to myself.

I tried the cauliflower pizza.  It looked like pizza, tasted like pizza…I didn’t even miss the crust!  Unfortunately cauliflower and I are not friends, if you know what I mean.

So…how can I shovel all of my favorite toppings (mainly pepperoni) into my mouth?

Enter MEATZA!  Check this out – looks like pizza, tastes like pizza, still don’t miss the crust!

Ingredients:

  • 1/2 lb ground beef
  • 1/2 an egg (I know that sounds weird, I needed to bind it somehow and I thought a whole egg would be too much….next time I will just make 1 lb beef + 1 egg, and have 2 pieces of meatza…so much easier)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp italian herbs
  • 1/4 – 1/2 cup shredded cheese (I used an italian mix)
  • 1/4 cup marinara
  • pepperoni or whatever toppings YOU like on your meatza.

Directions:

  1. heat oven to 350*
  2. mix the meat, egg, spices by hand in a bowl
  3. press out into a greased pan (I used a 7X5X1.5 pyrex)
  4. cook for 15 min
  5. take out and pour out the excess liquid then top with your marinara, cheese, and other toppings.
  6. cook for another 15 min
  7. enjoy!

I served it with roasted veggies (red onion, eggplant, summer squash, zucchini, broccoli) – I just tossed in olive oil and salt & pepper and cooked at 350* for 45 min, mixing it all up at the halfway point so nothing burned too bad on one side.  I topped it with a drizzle of homemade balsamic vinaigrette.

It was so yummy I had it the next night – using homemade pesto  (instead of the vinaigrette) & pesto chicken burger, topped with more cheese.  No pic, it wasn’t pretty…but it was SUPER yummy.

I used 1 Tbsp for my veggie pesto mix and froze the rest in a ice tray – which makes 1 Tbsp servings to use whenever you are in the mood for some yummy pesto.

Clearly these recipes include a lot of cheese.  So perhaps this is more “primal” more than paleo.  I’m ok with it b/c I don’t eat a whole lot of cheese in general.  If you don’t do cheese, just skip it.  Meatza is yummy any way you top it!

Mmmmm…Chocolate Chip Cookies!

I was planning on making these chocolate chip cookies from Primal Palate….but then saw this recipe from my bff Holly at Holly Would If She Could.  BTW, she does not know she is my bff, but I think it’s a realistic assumption were we to ever meet.  If you don’t read her blog, you should.  I don’t think she’s ever posted anything that I haven’t loved.  And that includes the crossfit posts – I don’t even do crossfit!  (I know, *gasp*)  But I’m always learning and loving and laughing with her over on her blog.

But back to the cookies.  I did exactly as she said, so I’m not going to repeat the recipe here.  The only thing I changed was that I used milk chocolate chips instead of semi-sweet.  Just sounded better to me when I bought them.  And oh. my. gaw.  Check out the results:

I mean – those are some regular ol’ chocolate chip cookies!  And tasted like it too!  I’m all for eating the real deal just as much as I like paleofying recipes.  And this one worked.

PS – they did NOT work when I shoved them in a ziploc at the bottom of my purse for my flight to Phoenix.  They were just a crumbly mess by the time I landed.  I think that would happen with regular chocolate chip cookies too.  My bad for not putting them in tupperware.  Duly noted for next time.  😉

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