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Agggh, why don’t the words “cooking'” and “summer” go together lately??  I just can’t get motivated this time of year to cook. I. Need. Simple. And guess what, this meal is it. And, it’s kid-friendly. It’s like a burrito bowl but with way better ingredients, and it was so EASY to make…I’m talking summer easy._DSC8928c

All you need to do it make a whole chicken and by “making” a whole chicken (see here for directions), I just mean you need to stick it in the crock pot, add some spices, and let the cooker do the rest. 

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Once the chicken is done, shred it, and then place it in a large bowl along with about 1/3 cup of chicken stock from the crock pot (this will occur naturally without adding any liquids to your chicken). Then add about 1 tsp of garlic powder, 1 tsp onion powder, 1 tsp cumin, 1 tsp salt and pepper or to your taste preference. Then mix it with some rice, black beans or whatever you prefer. Then add your favorite toppings (we love Whole Foods pre-made pico de gallo) and you’re good to go! 

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Summer Burrito Bowls
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Ingredients
  1. 1 whole chicken
  2. 1/3 cup chicken stock (made naturally from your whole chicken, no need to add liquids)
  3. salt, pepper, garlic powder, onion powder to taste (about 1 tsp each)
  4. 1-2 cans beans, if desired
  5. rice, if desired
  6. pico de gallo (pre-made from Whole Foods or another store) or salsa
  7. shredded cheese, if desired
  8. avocados for guacamole
Instructions
  1. Slow cook a whole chicken (see http://stiritup.me/?p=151 for details).
  2. Shred chicken and add chicken broth from bottom of crock pot.
  3. Add spices, beans and rice if desired.
  4. Top with your favorite ingredients and enjoy!
Stir It Up! http://stiritup.me/

The 4th of July is about traditions (at least for us: see old 4th of July traditions post)! And while for many of us, hot dogs and hamburgers go hand and hand with 4th of July, many people (who are gluten-free) may miss out on the buns because, let’s face it, most gluten-free buns aren’t very good. But with these amazing pigs in a blanket, you don’t have to miss out on the fun!! This is another of my favorite recipes from Super Paleo Snacks that we make often. They are so tasty, easy, and fun to make. Even better: they never disappoint company, even if your guests don’t tend to follow a paleo-type diet. 

Super Paleo Snacks Pigs Blanket

These Applegate Cocktail Pork Franks deliver a really solid pigs in a blanket flavor. Unfortunately, we can’t always find them at our local Whole Foods. So, many times we will use the Applegate Grass-fed Hotdogs (see here) cut in half, and they are also so good!
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See, this dough is almost like real dough…and by real dough, I mean the gluten-filled stuff.

The kids love helping cut and wrap their pigs. Cutting your dough into triangles seems to be one of the easier and more efficient ways to wrap your pigs. _DSC6611

So enjoy your traditional 4th of July treats without having to sacrifice flavor, or how you feel later on. Have a fun and safe 4th everyone!!

Paleo Pigs in the Blanket
Serves 24
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Ingredients
  1. Pigs in a Blanket
  2. These protein-filled, fun little snacks will be devoured by even the finickiest eater. Just be sure to not eat
  3. them all at once so you will actually have some snacks to take to work or school!
  4. ● 3/4 cup almond flour
  5. ● 1/4 cup arrowroot powder
  6. ● 1/2 cup canned coconut milk
  7. ● 2 tbsp psyllium husk powder
  8. ● ½ cup boiling water
  9. ● 1 tbsp butter, melted for covering
  10. ● pinch celtic sea salt
  11. ● Applegate Hot Dogs or Organic Cocktail Pork Franks (or any organic wieners without nitrates or
  12. preservatives)
Instructions
  1. Preheat oven to 375F. Mix almond flour, arrowroot, salt, and psyllium husk powder. In a small pan, heat
  2. up ½ cup of water or a touch more since the steam will evaporate some. Then add in butter and pour the
  3. hot water directly over the butter so it will melt and stir everything together until it forms into dough.
  4. Next, put a little oil on the palms of your hands and roll the dough into big ball. Place the ball on a
  5. parchment paper lined baking sheet and squish it down like pizza. Then use roller or round glass (may
  6. need to put some oil on the glass) to flatten out the dough into a large rectangle.
  7. Once your dough is flattened out and about ¼ inch thick, with a pizza cutter cut a horizontal line in the
  8. middle of the dough. Then make triangle shapes for top half and then bottom half (show pic). Next, if
  9. using hotdogs, cut them in half. Then, roll the pigs (hotdogs or pork wieners) into their little blanket then
  10. place them back on a parchment paper lined baking sheet. Cook for 25 minutes. After they have cooked
  11. for about 10 or so minutes, brush some melted butter on top of the dough. Let cool and eat immediately
  12. or store in the refrigerator or freezer.
Stir It Up! http://stiritup.me/

  • Coleen - Thanks, Landria — they look yummy!!ReplyCancel

    • landriav - Thanks Coleen! I hope you are well!!ReplyCancel

  • Amanda Fraraccio - We love these!!! They are a go to for any party and we love them on movie night instead of pizza. I feel good about serving them because its one of the few items that both my girls enjoy, they feel they are getting a treat and I know they are getting good nutrients. Thanks for another great recipe Landria:)ReplyCancel

    • landriav - Thanks so much Amanda! SO great to hear!!!ReplyCancel

Having company over for Memorial Day? Fresh out of the oven, these crispy buffalo wings are so good no one will even know they are gluten and dairy free and made without nasty inflammatory refined oils. This is one of our favorite party or holiday foods from Super Paleo Snacks. I hope you love them as much as we do. Have a fun and safe Memorial weekend everyone!

Be sure to pat them dry to ensure that they get crispy…

super paleo snakcs

Such restraint…

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Crispy Baked Paleo Buffalo Wings
Serves 4
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Ingredients
  1. 2.75 lb raw chicken wings
  2. ½ cup arrowroot powder
  3. ½ tsp garlic powder
  4. 1 tsp salt
  5. 1 tsp cayenne (optional)
  6. ½ cup butter or ghee
  7. ½ cup Pete’s hot sauce
Instructions
  1. Set the wings on a few paper towels and pat dry.
  2. In a freezer bag, combine the arrowroot, salt and garlic, and cayenne (if using) together.
  3. Add the wings to the bag and shake until they are well coated.
  4. Set a wire rack on a baking sheet, and place the wings on the rack.
  5. Put the pan in the refrigerator for 1 hour to help the wings absorb the spices and dry out so they won’t end up soggy.
  6. Preheat your oven to 400.
  7. After the hour of refrigeration, bake the wings for 20 minutes. Turn the wings over and bake for another 20 minutes.
  8. While the wings bake, in a small saucepan, melt butter (or ghee) and stir in the hot sauce until well combined.
  9. Set it aside.
  10. As it sits, it will thicken up which will add more flavor to the wings.
  11. Take the wings out and cover them with the sauce and cook for an additional 10 minutes. Broil them for the last minute or two to get them extra crispy.
Notes
  1. Makes about 25 wings so serves 2-4 people depending on if this is an appetizer or part of the main course.
Stir It Up! http://stiritup.me/

As we enter the final stretch of the school year, who has time to cook? With class activities, sports, clubs, and now swim team practice, cooking in the later afternoons/evenings just isn’t even an option. So to make things as easy as possible, I asked my husband grill ALL of this chicken (from Costco) this past weekend. It was a little over 4 lbs of chicken and now we have three meals, ready for go for the week. If grilling isn’t an option, you can also cut all of the meat into bite sized pieces, cooked it in some coconut oil and let it cook for about 20 minutes or until it was no longer pink in the middle. Then set it aside to make some of the following dishes in this post.
 

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Scott put just salt and pepper on most of the chicken but did put some of his homemade rub on 2 pieces. So now we will have BBQ chicken with some veggies (made from some of our easiest veggies recipe post) and some Quinoa and Kale (see below) one night, warm Buffalo Chicken Slaw another night, and one of our favorite chicken salads, Curry Apple Chicken Salad. Done and done! And it only took me about an hour today to get it all ready. An hour’s worth of work for almost a week’s worth of meal is certainly a good trade off!
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Here are a few other simple and yummy chicken recipes you could use:
 
Oh, and speaking of Costco (it’s where we got the chicken above), while we were there the other day, Tate and I sampled this Quinoa and Kale, and we both LOVED it! Alice didn’t love it until I heated some up on the stove and added some good grass-fed butter. She the gobbled hers all up. What is also so great about this is you can add a good olive oil, some Tessemae’s, guacamole or even hot sauce (per Tate’s suggestion) and almost make a meal out of it. 
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Good luck moms  and dads getting through these final weeks of school before summer break and be sure to enjoy them, too! 

  • Valerie - I’m so excited to start following your blog!!!ReplyCancel

When we think about food intolerances, we tend to associate them with stomach aches, bloating, constipation/diarrhea. And yes, those can be obvious food intolerance symptoms, but there can also be many other symptoms that associated with food intolerances like skin issues, a stuffy nose, migraines, and joint aches, to name just a few. 

I realized recently (again…yes I seem forget every 12-18 months) that my body does not do well with almonds. They aren’t the typical symptoms when you think nut or food allergy, so it took me awhile (and clearly I have a hard time getting this though my thick skull) to realize that I need to eat almonds only in moderation. As soon as I add daily almond butter to the mix, I find myself in trouble. My main symptoms the past few weeks were:

  • absolute exhaustion
  • muscle weakness
  • difficulty taking a full deep breath (it was like someone was sitting on my chest when I would try to run)

Almost a day or so of getting the almonds out, I felt dramatically better. I’m sad because I love almonds, but I am also so happy to know the culprit of what was causing my symptoms. 

I’ve also found that I’m totally addicted to these pumpkin seeds I got from Costco (or vitacost.com). I’m so happy to have a replacement for my almonds…
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I also thought for quite some time I had an allergy to chocolate. I know, how bad would that suck?? A bite of chocolate would make my tongue hurt and swell. And as much as I may sound like a hypochondriac, you can believe I tested this one over and over and over. And after seeing this TED talk on the benefits on dark chocolate, can you blame me? Finally, after taking it out of my diet on multiple occasions, I realized (albeit incorrectly) that I had an intolerance to chocolate. But then I read that even with just the small amount of dairy that is in some dark chocolate, it can set off a reaction. Anyway, I didn’t fully believe that dairy was affecting me because while I am very low dairy (I’ll have butter and a little cheese occasionally), I don’t really don’t have much of a reaction to dairy. I just try to minimize my intake of it for inflammatory reasons.

Anyway, a few weeks and bag of dairy-free Enjoy Life Dairy-Free Dark Chocolate Chips later, I’m ecstatic to report that it wasn’t the chocolate but it was the dairy! You can take just about any food away from my diet, just don’t take my chocolate!!! Woohoo for for Enjoy Life!!

My point in all of this? When it comes to food intolerance (and high allergan foods like gluten, dairy, soy, corn, nuts and eggs in particular), just be sure to pay attention to how you feel head-to-toe, not just in your gut. 

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So…no more of my favorite Trader Joe’s 73% dark chocolate almonds (a treat of mine for years), but at least I have these two new favorite discoveries that not only taste just as good, but make me feel a heck of a lot better!

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Okay, on to the lunch…

Having time to make good healthy meals can be hard, but especially this time of year. Spring time is busy and there certainly is not enough time to make dinner (new post coming soon!) and for lunches, well, I’m sick of my old fall/winter like foods. I still want a warm, satisfying, and flavorful meals, but I’ve also been craving lots of greens lately. Anyway this simple lunch fits the bill ,and it has really been hitting the spot!

I’ll use either this Cruciferous Crunch package of greens, the pre-shredded Brussels sprouts from Trader Joe’s or the pre-cut cabbage from Whole Foods.  I also love to use Brussels sprouts and broccoli but you have to cook those a little differently.  Anyway, see the recipe below for everything you’ll need for a tasty and easy to make lunch.

It’s worth noting that this sausage does contain some dairy. My kids and hubby love it and I will use it occasionally. But, I tend to like the sausage that Whole Foods has behind the meat counter. Favorites include sun-dried tomato and mild Italian. 

My lunch supplies for the week…

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Easy greens and sausage lunch
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Ingredients
  1. 1-2 tbsp ghee or butter
  2. 1/4 tsp Onion powder
  3. 1/4 tsp garlic powder
  4. 1/2 tsp celtic salt (or to taste)
  5. dash of pepper
  6. 1/2-whole package of greens of choice (kale, cabbage, broccoli, brussel sprouts, etc)
  7. any good sausage, remove casing
Instructions
  1. Saute your greens (or steam them if you're using broccoli or whole brussels sprouts that you've cut in half) with about 1-2 tbsp of ghee or grass-fed butter for a few minute or until wilted.
  2. Add a few dashes of onion and garlic powder, celtic salt and pepper to taste.
  3. Cook sausage (removed from casing) until brown.
  4. Lastly, add a splash of Tessemae's Lemonette, Balsalmic or some olive oil once it's almost done cooking.
  5. Place your greens in a large bowl, top it with the sausage.
  6. Add some pepitas, guacamole or anything else you'd like to use as a garnish and enjoy!
Stir It Up! http://stiritup.me/

 

 

 

  • Joan - Where did you buy the Enjoy Life chocolate chips?ReplyCancel

    • landriav - I got the chips from one of my favorite sites: vitacost.comReplyCancel

  • Amanda Fraraccio - Hey Landria,
    I’m a little nervous about the almond issue for me too; I don’t mind leaving them out of my snacks in their whole form, and I like the cashew milk I’ve made enough to sub it in for my daily almond milk but what about the baked goods? Most of my favorite recipes for crackers, brownies etc etc etc have almond flour, what do I do?ReplyCancel

    • landriav - I try to use more coconut flour Amanda but mostly because it requires more eggs so whenever I use coconut flour, by default, my snacks will have a bit more protein. I would just try to use a variety of nut flours. You could even mix it up with some seed flours like sunflower or pepita flour (that you’d have to grind yourself) but it bakes really well!ReplyCancel

  • amanda fraraccio - With the seed flours is that a 1 to 1 ratio to sub for almond flour?ReplyCancel

    • landriav - It should be 1 to 1 sub Amanda…from what I remember.ReplyCancel