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Happy back-to-school, all! While summer was great with the kids, I am happy to be back on a schedule, and also back to cooking and posting. Honestly, this summer was a little crazy for us…Probably one of the more stressful times in my life. It is amazing how stress can impact one’s health. Fortunately, there are things that we can take to help our body deal with stress, relieve anxiety, improve sleep, nourish our adrenals glands, and restore wellness. There are three supplements that helped me this Summer. I hope they can help you too, should you ever need it.

1. Vitamin C – Take to 2-3,000 mg, but work your way up slowly as it can possibly cause some unpleasant stomach issues if you move up too quickly. Vitamin C is essential for adrenal function and can help your body deal with stress. 

2. Rhodiola Rosea – Take one 200-300 mg capsule in the morning on an empty stomach. This can relieve anxiety, fatigue, mild depression, and it can nourish and heal your adrenal glands. It is an adaptagenic herb, which simply means it helps your body get back in balance.

3. Ashwaganda  – You could take 1000-1500 mg before bed time.  It also can decrease anxiety, boost immune health and improve sleep. It is also an adaptagen and can work synergistically with rhodiola, especially when you have high cortisol

On to the food…

Mmmmm, Sundried Tomato Chicken Pesto pasta is now one of our family’s new favorite meals. While this meal takes a little longer to make than my typical, it’s so worth it. And after making it twice in less than 8 days, both times I actually got a “YAY!!” and “Mom, I love this meal!”.  And, it’s even better leftover.  I hope you guys like it as much as we do!

buffalo wings

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Happy back to school, everyone! These guys were clearly bummed to go back to school…_DSC9216c_1

Creamy Sundried Tomato Basil Pasta
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Ingredients
  1. 1 medium spaghetti squash
  2. 2-3 tbsp grass-fed butter
  3. 1 pound chicken breast, cut into bite sized pieces
  4. 4 cloves garlic, minced
  5. 1/2 tsp paprika
  6. 6 ounces sun-dried tomatoes (in olive oil), sliced thinly
  7. 1/4 cup white wine
  8. 1/4 cup chicken broth
  9. 1/2 cup canned coconut full fat milk (just the cream from the top)
  10. 1/4 cup fresh basil, chopped
  11. salt and pepper to taste
  12. 1 cup shredded parmesan (half for in the recipe and half for garnishing)
Instructions
  1. Start by slicing your spaghetti squash in half, scoop out the seeds, and then put both sides, face down on a cookie sheet. Cook on 400 for 20-25 minutes or until soft.
  2. Then cut chicken into bite sized pieces and put them aside.
  3. Next, turn a large pan on high, add butter and minced garlic, and allow the garlic to brown.
  4. Then add in the chopped sundried tomatoes, the oil that is in the jar, and the chopped chicken in the pan with the garlic and butter.
  5. Cook and turn the chicken until it starts to turn golden brown on all sides.
  6. Add the paprika, wine, broth and cream (coconut) and bringing everything to a simmer for about 5 minutes.
  7. Reduce the heat to medium-low, let the pan cool.
  8. Then add the parmesan and basil and stir until the cheese melts, about 5-7 minutes or until the sauce starts to thicken.
  9. Remove from stove and serve.
  10. Garnish with more Parmesan cheese if you would like.
Notes
  1. Your sauce will be a little watery before you add the parmesan cheese but the cheese will thicken up the sauce. If you want to try a dairy-free version, try 1/4 cup nutritional yeast and some 1 tbsp arrowroot mixed with 1 tbsp water, then add it to the sauce.
Stir It Up! http://stiritup.me/

It’s harder in the summer, as I’ve said before, to have good healthy protein around that this little guy will eat. Look him. Stubborn as a bull….

(Peachtree Road Race costumes in case anyone is wondering)

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But, then we found this protein powder and oh my goodness…is it good! Think “Plain Chocolate” or “PC” if you’re familiar with The Varsity in Atlanta, or Nestle Chocolate Milk. I love that is has 20 grams of protein and 5 mg of iron.  I wanted Tate to like it so I made it with only almond milk, about 2 tbsp of the protein powder and a couple of ice cubes the first few times we made it. Tate likes it with the ice not completely blended so he gets that “PC” feel. Lately we’ve been adding a handful or two of spinach (we blend that first with our high speed blender with about 1/4 cup water for about 45 seconds) and then add in the almond (original) milk and powder and you can’t tell a difference in taste but you sure can in energy (at least that’s what I tell him:) ).  It’s not sweet enough for your kids, which it is actually really pretty sweet thanks to the stevia they use, but you could add in a couple of drops of your own 100% pure stevia. It is also great with some almond butter for extra good fat or protein or even 1/4 of an avocado. Have fun and be creative with your protein smoothie!

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He REALLY does LOVE this stuff and so do I! I know it’s not “paleo” for the strict paleo following folks. I actually use this one that is “paleo-approved” and made with a grass-fed beef. I will be honest, mentally I had a little bit of a hard time with the thought of drinking beef, but I am able to digest it better than the pea protein powder and it tastes very similar. Just be sure to choose whichever protein powder that works/digests best with your body. 

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One other way my kids been getting in some extra protein (and fiber) is with these Tolerant Red Lentil Noodles. They aren’t my kids first choice for noodles but sometimes on a Friday or babysitter night we will give the kids some gluten Free Annie’s Mac and Cheese with our favorite Bell and Evans Gluten free nuggets. But sometimes during the week, I’ll ask the kids if they want some mac and cheese but I’m only making with the lentil noodles (and the Annie’s powdered cheese) and they are only so happy to have them that way. I love that they can have a gluten free, low glycemic, protein (21 grams per serving) and high fiber (13 grams) filled mac and cheese (not dairy-free). And it’s so easy for me to make, too!

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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. Then stir in the coconut milk. 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

  • noelle otts - i am missing where the coconut milk is added?ReplyCancel

    • landriav - You are totally right. Sorry about that Noelle! I just added it to the recipe. Thanks for asking me!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…

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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/