Friday, June 17, 2011

Some Simple Stuff

Wow, it's been a long time since I updated! And I'll be in Maui for the next week, so I'll just jam a whole bunch of good stuff in one post. Here goes.....

First, an interesting article from Mark's Daily Apple about how to wake up feeling alert!

Ok, I'm adding a link to this article even though it doesn't really have anything to do with paleo... it's paleoISH maybe? Maybe? The top 5 things people regret on their deathbeds.

Now, some really simple paleo stuff I've been enjoying as of late:

Nature's Otter Pops: Take a bag of grapes, stick them in the freezer. Eat. My roommate Ivan says they taste like Otter Pops.  They are the perfect sweet snack, especially since it's finally starting to warm up around these parts.

Tuna Stuffed Avocado:  This is not something new; you've probably come across a million variations of this. But an on-again-off-again house guest, Jeff, made one for me the other day and it was the best I ever had. Maybe it was because it was so simple. Or maybe it was just because someone else made it.  All he did was drain a can of tuna, add a little bit of olive oil, salt, and pepper, then he stuck it on top of a halved avocado. Whenever I've made it, I end up putting a whole bunch of other veggies in it-which is good too- but this was fast, easy, and satisfying.

Pretending Coconut Milk is Yogurt: I always have coconut milk in my cupboard. And I usually have some in my fridge too. I try to get the organic "Thai Kitchen" FULL FAT version, I open a can, transfer it to a tupperware to keep in my fridge and eat over a few days. If you keep it in the fridge it thickens to a consistency similar to Greek yogurt.  I take a banana and whatever kind of berries I have at the moment (sometimes I use mango and banana), put in a bowl with a few scoops of coconut milk, then add walnuts and UNSWEETENED coconut flakes, and cacao nibs. I kinda feel like I'm making a banana split. I'll eat this for a snack or dessert mostly.  Sometimes I eat it for breakfast if I'm starting to get burnt out on eggs.

Friday, June 3, 2011

Tilapia with Green Olive Tapenade

Very quick and easy meal.  I based this recipe on one I saw on a Food Network Canada cooking show a few weeks ago. The original recipe is here.

6 tilapia fillets (or any white fish)
3-4 tomatoes
1/2-1 cup large green olives (I got some from an olive bar, not the pimento stuffed ones)
Juice of 1 lemon
1 clove of garlic
Olive oil
Salt and Pepper
Herbs de Provence

Preheat oven to 400.  Put olives, garlic, and lemon juice in a food processor and pulse until almost smooth. You might have to scrape down the sides a few times. Place fish on an oiled baking sheet and spread the olive tapenade in an even layer on top of fish. Put a couple slices of tomato on top of each filet, drizzle with a little bit of olive oil, salt and pepper, and Herbs de Provence (if you don't have this you can use thyme and/or rosemary). Bake for ~ 7 minutes depending on thickness of fillets, then broil for a couple minutes. I served this with roasted broccoli that I tossed with some wonderfully amazing port wine reduction and herb butter which someone so graciously left at our house after a bbq (thanks Lorraine!).

Thursday, June 2, 2011

Pulled Pork and BBQ Sauce

First off- props to my roommate Yogy for making this for dinner tonight. This is not an original recipe by any means. In fact, you can find tons of recipes for paleo pulled pork, and I have tried quite a few. This is by far the best I have come across. I've also had some successes and failures with all sorts of BBQ sauce recipes, and this one turned out great. So I'm just going to post links for the recipes...

Crock Pot Pulled Pork
BBQ Sauce

I ALWAYS eat pulled pork with coleslaw.  Back in the days when I would eat  a pulled pork sandwich, I would put the coleslaw right inside the sandwich. Here is a recipe(ish) of the coleslaw I made tonight. I say "ish" because I don't measure so you just have to taste it as you go along. It's also not quite paleo because I used sour cream as the base for the dressing. If you want to make it paleo, simply replace the sour cream with some homemade mayo.

1/4 head of cabbage (red or green),  core removed and shredded
2 carrots, grated
1 apple, grated

1/3 cup sour cream
1/4 of a yellow onion, grated
1-2 T apple cider vinegar
1-2 t hot sauce
caraway seeds (optional)

I shredded the cabbage with a knife, but from time to time I use the food processor with the grater blade to shred and grate everything. Throw everything into a big bowl and in a separate bowl mix the sour cream and vinegar. Grate the onion into the bowl and add hot sauce and salt to your tastes. Caraway seeds are optional- I threw them in because I had them and don't use them for anything since I no longer make bread.