Pumpkin Waffles

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If I had the money, I would gladly give someone upwards of $500,000 to get the Frozen soundtrack out of my head for good.  It’s a great movie, really.  I appreciate the story line, with the lukewarm female empowerment and the warnings about hasty romances and all that. That’s great.  Disney’s really come a long way.  But at 2 in the morning, when one of my children has woken me up for the third time and I’m lying there watching the scant minutes I get to actually sleep tick away…I just want to kill that Elsa.  You can let it go, just leave me alone!

Clearly, we’ve been watching Frozen.  A lot.  My daughter has been sick twice since starting preschool two weeks ago.  The infirm get to pick the movies, those are just the rules. I guess that stellar immune system of hers I was so proud of was just the result of being virtual shut-ins.  I knew we never should have left the house!  And what is it about being sick that makes kids act so crazy?  Do you think its the fevers, aching, throwing up and general feeling of crappiness?  Could be.  Anyway, I get that it isn’t fun. I’ve been sick like a million times!  Just stop yelling at me already, kid!  I remember when sick days used to mean a literal day off, spending some quality time with bad TV whilst relaxing on the couch. That is no longer the case.  For now, I just try to dodge flying fluids so I can avoid being a sickie while taking care of one.

And on that note, waffles!  We have traded the peach for the pumpkin, friends.  Don’t look back, you’ll only make it worse.  These pumpkin waffles are grand!  They have a great texture and crisp up nicely.  I like to make a double batch and freeze the leftovers for easy breakfasts during the week.  You should try it, you’ll be so proud of yourself!

Makes 4 waffles.

Ingredients:

  • 1/2 c tapioca flour
  • 3 Tbsp coconut flour
  • 2 Tbsp almond flour
  • 1 Tbsp baking powder
  • 1/4 tsp sea salt
  • 3 eggs, separated
  • 1 c almond milk
  • 1/4 c pumpkin
  • 1 Tbsp honey
  • 4 Tbsp coconut oil
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice

Instructions

1. Turn on waffle iron.

2. Combine dry ingredients in a medium size bowl.

3. Separate the eggs, putting the yolks in with the dry ingredients and the whites into a separate small bowl.

4. Add milk and pumpkin to dry ingredients and stir until smooth.

5. Add honey, coconut oil, vanilla and spices to flour mixture and whisk until combined.  Don’t melt the coconut oil or the batter will be too runny.  It might be a little lumpy, but it will all work out in the end!

6. In the small bowl, whisk egg whites until frothy, or about 3 minutes.

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7. Gently fold egg whites into batter until barely combined.

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8. Pour 1/2 to 2/3 cup of the batter into the center of the waffle iron.  Cook according to your waffle maker’s instructions.

Then, eat them.

Peach Almond Dutch Baby

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Hello, peach season!  I’ve waited impatiently for you all summer.  I even jumped the gun a few times, against my better judgement, and bought peaches in August.  They looked ripe and lovely on the outside, but the insides were mealy and flavorless.  What a cruel trick to play on someone!  When will I ever learn?  But here we are, surrounded by crates of perfectly ripened peaches at long last.  You see?  Sometimes good things do happen to good people.  

Last year during peach season I was dealing with constant morning sickness in my first trimester.  Nothing sounded good to me except for chicken broth made from those weird bouillon cubes (gross!) and pistachio frozen yogurt (strangely specific!).  Just the sight of fruits and vegetables made me queazy.  I kind of feel like that means I deserve an extra serving of this delicious Dutch Baby.  Which is good…because that already happened.

I’d like to go on the record by saying that I like all babies.  I do.  But I think I might like Dutch babies the best.  Just don’t tell the baby currently asleep in my lap.  She’s the jealous type.  This is really easy to make, and very versatile.  I’ve made it with almond slices and raspberries too.  Basically just take a gander at your fruit bowl and decide what needs to be eaten in a timely fashion, then throw that on top.  It’s perfect for breakfast, but would work great as a dessert too.  

Ingredients:

  • 2 large eggs
  • 1/2 c almond milk
  • 2 Tbsp coconut flour
  • 3 Tbsp tapioca flour
  • Pinch of sea salt
  • Pinch of nutmeg
  • 1/4 tsp cinnamon
  • 1/2 tsp almond extract
  • 1/2 tsp. vanilla extract
  • 2 peaches, peeled and sliced

Directions:

  1. Place cast iron skillet in the oven and heat to 400 degrees.  
  2. While the oven is heating, crack the eggs into a medium bowl and beat with a whisk for about a minute, or until they begin to froth a little.
  3. Add almond milk and whisk until well incorporated.  Gradually add flour, cinnamon, nutmeg, salt, almond and vanilla extracts.
  4. Peel and slice the peaches.  Man-handle them a little so some of the juice is released.  Add the peach juice to the rest of your ingredients.
  5. Remove skillet from oven.  Put enough unsalted butter in the skillet to coat the bottom and sides (about 1 Tbsp).
  6. Breathe in melted butter fumes for as long as you deem appropriate/healthy.
  7. Pour batter into the skillet.  Add peaches and any other fruits/nuts you want in an aesthetically pleasing fashion.  You will have some peach slices left over, these can be served alongside the Dutch Baby.  
  8. Bake at 400 degrees for 15-18 minutes, or until puffy and lightly browned.

You can top this with butter, syrup, honey or coconut cream.  I’ve tried them all and they are all are equally delicious!

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Carrot Cake Pancakes with Browned Butter Syrup

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Being a mom to two small humans has hit me a wee bit harder than expected lately.  I am constantly frazzled.  Running late.  Distracted, disheveled, sometimes downright disagreeable.  There are days when keeping us all clean and fed without bursting into banshee-like wailing feels like a serious accomplishment.  As a modern mother, I feel a lot of internal pressure to go and be and do.  ‘Shouldn’t I be back to my pre-pregnancy body by now?  Shouldn’t this meal and outfit and birthday party look Pinterestly picturesque?  Shouldn’t my children be learning Mandarin while blowing locally sourced bubbles in a field of heirloom wildflowers?  I get the feeling I’m not the only one allowing myself to feel less than perfect due to social media.  Let me tell you, I am anything but put together these days and that should be okay with me.  Let’s all decide to give ourselves a break, shall we?  We can’t do it all and we shouldn’t try to.  So what if I can’t walk around my house in the dark for fear of breaking an ankle on a wide assortment of toys?  Instead of constructing a picture perfect exterior, I’m deciding to focus on the things that matter.  Like looking at my kids instead of my phone.  Cleanliness and organization are wonderful!  Of course they are.  And I hope to enjoy them again in a few years.  So let’s choose to relax a little.  Your children don’t care if your house or hair is clean.  They’re the ones making those things so dirty anyway.  They delight in messiness!  So today, instead of sighing and picking up the toys you will inevitably be picking up again tomorrow…make these pancakes and snuggle your insane children.  Or dog.  Or spouse.  Life is too short not to eat cake.

Seriously though, don’t come to my house.  This place is a mess.

Makes 3 pancakes

Ingredients:

  • 1/2 c peeled and shredded carrots
  • 2 eggs
  • 1/4 c coconut flakes
  • 1 Tbsp ghee or pasture butter
  • 1 Tbsp honey
  • 1 tsp vanilla
  • 3 Tbsp pineapple juice
  • 1/4 c almond meal
  • 1/4 c arrowroot powder
  • 2 heaping Tbsp coconut flour
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Browned Butter Syrup Ingredients:

  • 4 Tbsp salted butter or ghee
  • 2 Tbsp honey
  • 1 Tbsp maple syrup
  • 1/2 tsp vanilla

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Instructions:

1. Peel and grate carrot.  Put in medium sized bowl.  Add eggs, coconut, ghee, honey, vanilla and pineapple juice.  Stir until combined.

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2. In a separate bowl, combine all dry ingredients. Mix until combined.  Add dry ingredients to wet ingredients.  Stir until well incorporated.

3. Allow to sit for a few minutes so the coconut flour can absorb some of the liquid.

4. Cook in coconut oil over medium-low heat.  If the batter starts to spread too far, push it back to the size you want.  I only had this problem with the first pancake.  Cook for about 3 minutes each side, or until batter starts to bubble.

Syrup Instructions:

1. Put butter in small saucepan over medium heat.  Stir frequently until it begins to brown.

2. Add the rest of the ingredients, stirring frequently until it starts to thicken.

3. Remove from heat and serve over these lovely pancakes.

 

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Caesar Tuna Burger

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Here is a quick, cheap Paleo/Whole30 compliant recipe.  I use this all the time when I’m ravenous and pressed for time.  It also stretches out one can of tuna to make four patties.  Talk about economical!

Ingredients:

Directions:

  1. In a small bowl, break tuna up with a fork until shredded.
  2. Add eggs, dressing, and coconut flour.
  3. Stir until well mixed.
  4. Form into four patties.  Cook in oil of choice on medium heat for about 5 minutes each side, or until lightly browned.

 

Chicken Caesar Wrap with Carrot Croutons

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I follow @inspiralized on Instagram.  She’s been making tons of wraps lately using Collard greens as the tortilla.  Genius!  Collard greens are big enough to make a decent sized wrap, and thick enough to stay together.  The filling possibilities are endless really, but here’s one I really like.  By the way, the carrot croutons are so good, they might not make it inside your wrap.  I ate them so fast I barely had enough to photograph.

Ingredients:

  • spiral cut or julienned zucchini
  • chicken breast
  • Caesar dressing
  • carrot ‘croutons’ (recipe below)
  • large collard green leaf

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Carrot ‘Croutons”

Ingredients:

  • 1 carrot (shredded with a peeler)
  • 2 Tbsp coconut oil
  • sea salt
  • garlic powder

Directions:

  1. Wash carrots and remove skin with a peeler.
  2. Shred the remainder of the carrots with the peeler.
  3. Pat carrots dry with a paper towel.
  4. Put coconut oil in a frying pan.  Heat on medium heat until melted.
  5. Add shredded carrots.
  6. Season with salt and garlic powder to taste.
  7. Cook until crispy and browned.  Watch them carefully, they go from nicely browned to seriously burnt in a matter of seconds.

Add all ingredients to the middle of the collard leaf.  Cut off stem.  Wrap tightly and secure with a toothpick if desired.  Enjoy!

Paleo Caesar Dressing

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All hail Caesar!  Or at least give him a nod of recognition for his delicious dressing.  Did you know the Caesar salad has nothing to do with dear old Julius?  Am I the only one who was a little fuzzy about the origin?  Apparently the creator was Caesar Cardini, an Italian immigrant living nowhere near the Roman empire.  The creation is not quite as epic as I assumed it would be.  Lucky for us, you can’t tell by the taste.

I am a dipper by nature.  If there is a food that traditionally comes with any sort of sauce, I would rather have said sauce than the actual food it smothers.  Sushi without soy sauce?  Unthinkable.  Ribs without BBQ sauce?  No thank you.  Don’t even get me started on Mexican food sans salsa.  Which brings me to this Paleo version of the afore mentioned Caesar dressing.  It’s Whole30 compliant as well, which will really dress up those veggies you’ll be eating by the truckload.  I make this at the beginning of the week when I’m doing my food prep, and use it all week long on just about everything.  Here are some uses I’ve really enjoyed:

Tuna Burgers

Salad (duh)

Raw or cooked zucchini noodles

Caesar chicken wraps

In/on Hamburgers

As a dip for virtually everything: sweet potato fries, raw veggies, breaded zucchini, plantain chips, my fingers…

You’ll be using a raw egg, so I would advise getting the freshest egg you can get.  Direct from the hen’s undercarriage would work nicely.  I was a little iffy about using raw eggs the first time I tried it. But I eat them almost every day in some form now, and I feel just great about it!  An immersion blender would also be very helpful.  If you don’t have one of these, make your life easier and purchase one.  Especially if you have a small kitchen.  The clean up is a breeze!  If you’re squeamish about using anchovies, being that they have spines and all, just close your eyes until it’s blended.  The taste is worth it, I promise!

Ingredients:

  • 4 anchovies
  • 1 raw egg
  • 3 cloves garlic
  • 2 Tbsp Dijon mustard
  • 2 Tbsp red wine vinegar
  • 1/2 lemon, juiced
  • 1/2 c olive oil
  • 1 tsp Cholulua

Directions:

  1. Place all ingredients except the oil in a wide mouth Mason jar or similar receptacle.  You want to have enough room for the ingredients to mix without spilling, and a wide enough opening to fit the immersion blender.
  2. Blend for 1-2 minutes or until smooth.
  3. Add olive oil.  Blend for another minute or so, or until all oil is incorporated into the mixture.

Enjoy your dressing.  Let me know what you use it for!

Buttered Chai Latte

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Last week we had some unseasonably cold weather here in Salt Lake.  If only it would’ve lasted a wee bit longer!  Like maybe for the rest of the summer?  I enjoy the activities summer brings, but could we turn down the heat a little?  I don’t enjoy sweating unless I’m burning some serious calories.  I don’t think loading the kids into the car technically counts as cardio, but on a hot day it sure feels like it.  Louis CK has a bit about white people not being from Earth because we’re not comfortable here.  He explains that if we really belonged here we would be comfortable with the temperatures we’re always complaining about.  I totally agree and am simply waiting for my mothership to return me to my completely temperate planet.

Anyway.  On those rare and lovely cool summer days, a hot beverage sounds so refreshing.  That, and watching Harry Potter.  There can be one itty bitty rain cloud in the sky and instantly my thoughts turn to horcruxes and Diagon Alley.  Nerd alert!  When it comes to hot drinks, I generally drink my coffee with butter and coconut oil.  Have you tried this yet?  It sounds wrong at first, I remember feeling that way too.  But now that I’m used to it, it tastes so much better than creamer!  And it’s better for you too, in my opinion.  For more information about the health benefits of butter in your coffee, go here: https://www.bulletproofexec.com/how-to-make-your-coffee-bulletproof-and-your-morning-too/

In this vein, I have created buttered Chai.  It’s so heavenly I find myself craving it even on hot days.  You still have the wonderful creamy taste of butter and coconut oil, all the healthy fat benefits, but with the sweet spiciness of Chai.  If Chai isn’t your thing, Earl Grey makes a delicious substitute.  Any tea you want, really.  Get crazy.

I know the moderate temperatures won’t be back any time soon.  I would have to live somewhere lovely and insanely expensive to expect that (sigh, San Diego).  And now that the temps are in the high 90’s once again, I’m drinking this iced.  Take that, sun!

Ingredients:

  • 1 Chai tea bag
  • 1 c filtered water
  • 1 Tbsp ghee or unsalted pasture butter
  • 1 Tbsp coconut oil
  • 1/2 tsp vanilla
  • 1 tsp maple syrup
  • 3 Tbsp canned light coconut milk

Steep tea bag in the boiled filtered water for five minutes.  Place tea in blender, or wide mouth mason jar if using an immersion blender.  Add the rest of the ingredients and blend for 1 minute.  Allow to cool first if adding ice.

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Cranberry Apple Cider Vinegar Detox

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Does blogging in your workout gear count as exercise?  I kind of feel like it does.  The intent is there, isn’t that what matters?  Plus strong fingers are extremely important these days!  How else am I going to ‘like’ my neighbor from third grade’s Facebook review of The Expendables 3?  Just recently, while complaining about my slooooow progress in the weight loss department, it occurred to me I haven’t really been…exercising much…at all.  I guess I was just kind of hoping a burning desire and a healthy diet would be enough.  My regular brain knows better, of course.  But my seemingly permanent post-baby brain fog sometimes hides the facts from me.  So I’ve started exercising daily (or as close to that as I can get).  It isn’t always easy to find the time with two kids, but I sneak it in whenever I can.  Luckily, babies enjoy napping at least occasionally and preschoolers can be distracted by a little QT with Jake and his Neverland pirates.  I must say I feel much better since I’ve been exercising.  I feel stronger.  I feel like I’m doing something for myself.  That can do wonders for your mood!  My kids deserve a happy mom, and I deserve some sweaty ‘me time’.  I’ll remind myself of that the next time I’m cursing Tracy Anderson, damn her eyes!

So let’s talk about detoxing, shall we?  It seems to be a popular enough concept.  While at a visit to a Naturopath recently, it was suggested that I do some liver detoxing.  I don’t have a lot of intimate personal knowledge of my liver, but I appreciate its efforts and will gladly do what I can to increase its efficacy.  The Naturopath suggested I drink a mix of apple cider vinegar and cranberry juice.  I already drink apple cider vinegar on a pretty regular basis, so all that was needed was a little tweaking of the recipe.  Organic raw apple cider vinegar is said to have many health benefits, including; weight control, immune system support, muscle pain relief, maintaining healthy skin, soothing dry throats, removing body toxins, etc.  Personally, I’ve found it to be extremely helpful with acid reflux.  I started drinking it during my recent pregnancy for that reason and haven’t had any reason to stop.  I make a large drink in the morning, and drink it throughout the day.  I’ve found it inhibits hunger if I drink it before meals.  It’s on the sour side, but I don’t mind it.  You can add some Stevia or honey if you simply must have it sweeter.  I’m not sure what effects my liver is experiencing, but it’s worth a shot!

Ingredients:

  • 1/2 c Pineapple juice
  • 1/4 c pure cranberry juice
  • 2 Tbsp organic raw apple cider vinegar (I use Braggs)
  • 1 Tbsp cinnamon
  • Filtered water

Put the juices, vinegar and cinnamon in a quart sized mason jar, then fill to the top with filtered water.  Put the lid on, give it a good shake, and it’s ready to go.  It can be sipped with a straw or transferred to a more portable receptacle.

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Here’s to your liver!

 

Chocolate Coconut Lime Cups

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Remember that time a month or so ago when we all thought we’d never enjoy the sour bite of a juicy lime again?  When, due to weather issues and a lime disease (not to be confused with Lyme Disease), the cost of limes quintupled in less than a year?  And then the Mexican drug cartels got in on it!?  You know when drug lords start dabbling in the fruit trade that something is amiss.  This news was particularly troubling to me, as I like a little bit of lime juice on practically everything.  (Full disclosure, I say the same thing about egg yolks, cinnamon, and avocado to name a few.)  Some people were okay with switching to lemons for all their citrus needs.  Not me.  Lemons have their place, and that place is not being lovingly squeezed onto my tacos.  People from outside of Utah are probably not aware of this, but in this great and strange state ‘squoze’ is considered by many to be the past tense form of squeeze.  As in, ‘I was so happy to see my ninth child born, I nearly squoze the life out of him’.  Go figure.

But fear not, lime lovers.  The price of limes has returned to near normal levels.  One no longer needs to sell one’s organs on the black market in order to buy a case of these green lovelies.  To celebrate, I created the following limey recipe.  I wanted it to be reminiscent of a lemon bar, but with chocolate.  And slightly like ice cream.  The idea was complicated, and I wasn’t sure if it was going to work.  That’s when a delicious outcome is most appreciated.  If it was too easy, where would the fun be in that?  The result was simply dreamy!  I don’t know if you’ve used coconut butter much, but it is a tad addictive.  Be warned.  You can usually find it in the nut butter section of most health food stores.  I found mine at Sprouts.  It’s a little pricey, but you’re not using a ton of it in this recipe.  You can also make your own by blending unsweetened coconut flakes in a blender or food processor for a long time.  You get to decide how dedicated you are in this situation.

The coconut butter gives the chocolate layer a really rich flavor.  The crisp chocolate is a nice contrast to the soft crust layer and the ice creamy top layer.  The bottom is sweet, the middle is a little salty, and the top is tart.  Layers!  Complexity!  It’s everything you hate in a relationship, but love in a dessert.

Yield: 6 servings

Chocolate Ingredients:

  • 1/2 c Coconut butter
  • 2 Tbsp Coconut oil
  • 1/4 c Cacao or cocoa
  • 1/4 c Honey

Crust Layer Ingredients:

  • 1/4 c Almonds
  • 1/4 c Cashews
  • 1/4 c Coconut flakes
  • 1/4 tsp Lime zest
  • 2 tsp Coconut oil
  • 1/2 tsp Honey
  • Juice of 1/2 Lime
  • 1 Date (softened in hot water)
  • Pinch of Salt

Lime Cream Layer:

  • 1/4 c Coconut cream
  • 2 Tbsp Lime juice
  • 2 Tbsp Coconut oil
  • 1/2 tsp Honey
  • 1/2 tsp Lime zest

To start, you will need to make the chocolate base.  If you want, you can melt a chocolate of your choice.  That would be the easy way to do it.  But then you wouldn’t be as impressed with yourself, right?  Take the coconut butter and coconut oil and melt them in a saucepan or in the microwave.  Once they are melted, add the cacao and sweetener.  I used honey, but agave or maple syrup would work too.  Once the ingredients are mixed, pour the chocolate into a greased cupcake tin.  Place this in the freezer for a few minutes.  You just want the chocolate to set up a little before you put the next layer on.

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In a blender or food processor, add all of the Crust Layer ingredients.  Blend until the mixture is finely textured and starts to get sticky.  Once the chocolate layer begins to set up, you are safe to add the crust layer to it.  Place back in the freezer while you’re working on the next layer.

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Next, put all of the Lime Cream Layer ingredients into a blender or food processor.  Blend until creamy.  Pour on top of the crust layer.  I put a small amount of coconut flakes on top.  Mostly for fanciness. Place in the freezer for about 30 minutes and they are ready to devour.  These should be stored in the fridge when you aren’t gorging yourself on them.  They are perfect on a hot day!

Enjoy!

Sweet Potato Curry

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Today is day 29 of my Whole30 experience.  I can see the finish line from here!   You aren’t supposed to weigh yourself during the 30 days because that ‘defeats the purpose’ of what you’re trying to achieve.  Something like that anyway.  Out of curiosity (and because I’m a big time rebel who doesn’t care about the rules, man!), I stepped on the scale a few days ago and let me tell you…the numbers were not encouraging!  A paltry ONE pound lost after three and a half weeks of turning down many offers of desserts and all other manners of deliciousness.  Well, for the most part.  I may have had a very mini piece of my most favorite chocolate rum cake on my birthday.  But on my birthday!  When your age begins with any number higher than a 2, you deserve cake when that number creeps up yet another digit.  I wasn’t perfect.  Mistakes were made.  Overall, I feel pretty great about my choices.  I did not start over after my very infrequent indiscretions, so let it be said that I completed Whole30ish.  I’m comfortable with that.

I will say that my fat pants button up now.  Progress!  Just not in the realm of numbers I suppose.  Oh well, I’ll take it!  I feel my body may be hanging on to this layer of pudge as a reserve in case I decide to stop eating and starve my child.  As if not eating were a possibility!  (Also, starving my child.)  Even though I am almost done with Whole30, I don’t feel any sudden desire to dive into vats of chocolate and melted cheese.  Melted cheese simply does not have the right viscosity for swimming.  (Ooh, viscosity!  Somewhere out there my high school Science teacher is dabbing a single tear from his eye.)  I’ve felt really good during the last 30 days.  My energy level has been really consistent, and my digestion has been more than cooperative.  The only banned substances I feel like dabbling with are the occasional natural sweetener (raw honey, I’m looking directly at you) and a SWYPO here and there.  Paleo pancakes, to be specific.  It’s been really nice to kick the dessert habit, if only temporarily.

Here is a last-minute dish I threw together.  I love making Indian food, it just has a way of stinking up the place.  All those spices!  So delicious, yet so odoriferous. No matter.  Open your windows and whip this sucker up.  I decided to try celery root for the ‘rice’.  I had no experience with it previously.  The only thing I’d heard about celery root is that it helps in balancing your PH levels.  Who couldn’t use a little of  that?  It tastes like…well, it tastes like celery.  Listen, I was shocked too. But the flavor is a little milder than the stalks, so it’s perfect for use as rice.  The flavor won’t distract from anything you’re eating it with.

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I peeled this ugly thing and spiral-cut it with my spiralizer.  If you don’t have a spiral cutting device, I strongly recommend getting one.  It’s the easiest way to replace rice and noodles with yummy and wonderful vegetables.  You might also find yourself experimenting with veggies you’ve never heard of.  What fun!  After spiral cutting the celery root, I pulsed it in my blender until it reached the size and shape of grains of rice.

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Next, I put the celery root rice in a saucepan with some olive oil, and sautéed until soft.  I added a little salt too.  It should cook between 5-10 minutes, depending on how much you have in your pan.  Once the rice was ready, I set it to the side to concentrate on the sweet potato.  I cooked mine in the microwave for 7 minutes, after poking some steam vents into it with a knife.  If you are microwave averse, you can definitely cook it in the oven ahead of time. I will take the bad microwave mojo for the sake of time management.

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World’s largest sweet potato.

After the sweet potato was cooked, I scooped out the flesh and put it in my blender.  Next I added the coconut milk and some beef bone broth I had on hand.  You can use chicken broth, or if you like your curry pretty sweet just use water.  I blended until it reached a smooth consistency.  I put the sweet potato mixture in a  large sauce pan with some chopped up cauliflower and chicken thighs.  I would recommend chopping the cauliflower into very small pieces.  You can also use chicken breast or whatever meat floats your boat.  Chicken thighs are kind of a pain, but the meat is so much more moist and flavorful than breast meat.  But that’s just me. Add the lime juice and spices.

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The sweet potato mixture will thicken as it cooks.  If it gets too thick for your liking, add water to thin it out.  I ended up adding a few tablespoons of water by the time it was done.  Cook on medium-low heat until the meat is cooked through and the cauliflower is tender.  Serve over celery root rice, or actual rice of your choosing.  Enjoy!

Ingredients:

  • 1 celery root
  • 1 large sweet potato
  • 1/2 c canned coconut milk
  • 1/2 c water or broth
  • 4 chicken thighs
  • 1/2 head cauliflower
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 Tbsp lime juice
  • salt and pepper to taste

This recipe serves 4.