Stir It Up! » Blog

Masthead header

My friend Daphne was telling me about Mache (Whole Foods) for making salads the other day. I’m always up for new stuff so thought we’d try it instead of our usual spinach for a change. And, guess what, the kids loved it! Yay!

So today, I thought I’d use it for my lunch salad with bison. I cooked up about 1/2 pound in my cast iron pan, and added celtic sea salt, garlic and pepper.  Then I chopped up a tomato and cucumber.  For the dressing, I just squeezed some Whole Foods Organic German Mustard (like a spicy mustard) and some Bragg’s Apple Cider Vinegar (Whole Foods as well) and mixed it with the warm bison.  It didn’t take me more than 10 minutes to make and it was delicious.

Me: “Hey Tate, scoot over so I can take a picture please. Tate. TATE!”

Tate: “But it smells so good mom!”In fact, my son, after having already eaten his lunch, took my bowl and said “this is better than chili!!”, and then proceeded to eat most of it. I was really hungry and enjoying my salad, but hey, I won’t ever complain (well, not really!) that my son likes salad.

.

That grin…”yes, I am eating your lunch”.

Anytime, buddy.

There’s nothing better this time of year than to come home and warm up with a bowl of delicious chili. And I love it even more by day 2 or 3! Here’s how I make it Paleo style:

  • Grassfed beef or bison 2 lbs (I like to use 1 lb bison, 1 lb beef)
  • 1 tbsp Kerrygold butter
  • 1-2 tbsp garlic, minced
  • large eggplant, chopped
  • sliced mushrooms
  • onion, chopped
  • squash, chopped
  • handful of spinach
  • can organic diced tomatoes
  • 2-3 cans organic tomato sauce
  • 2 tbsp chili powder
  • 2 tsp celtic sea salt
  • 1 tsp pepper
  • 1/4- 1/2 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tbsp raw Cacao powder
  • 1 tbsp apple cider vinegar

Melt butter is large pan and add garlic. Once the garlic is starting to turn brown, stir in eggplant and mushrooms. Cook 5 or so minutes and then add in the onions and squash. In a separate, and even larger pot, cook meat until it’s browned, then add in the vegetables, spinach, and all the rest of the ingredients. Cook on low for a couple of hours. Then add avocado, cheese, greek yogurt or sour cream and enjoy!

We love our pumpkin seeds, and maybe the mess even more. My kids have been dying to get into our pumpkin for the past couple of weeks. So today, as soon as I got home from work, they tore into it. I have to say, they did a really good job of cleaning out the pumpkin.

So here’s how to make them:

  • Wash the seeds in a colander
  • Boil in water for 20 minutes with salt (to really clean the seeds) or soak them overnight in a bowl at room temperature if you have time
  • Pat as dry as possible with paper towels
  • Lay flat on a cookie sheet and bake for 20 min on 200 to let them dry (or just let them sit out overnight to dry but we couldn’t wait that long!)
  • Melt 1 tbsp Kerrygold butter and mix with 1 tsp celtic sea salt
  • Put warm pumpkin seeds in a bowl and stir with butter and salt
  • Lay flat on cookie sheet again
  • Bake on 300 for 30 minutes 
  • Let them cool and enjoy!

My daughter especially loves pumpkin seeds. She obviously couldn’t wait to devour them.  I asked her to wait just a minute, while I was snapping a picture. This is her waiting…

And we all really enjoyed them, but unfortunately, only for a few minutes.  I was working in the den, heard a loud crash in the kitchen followed by my son saying “UH OH. I’m sorry, I’m sorry, I’m sorry!”. The glass bowl was on the ground, in pieces, with the pumpkins seeds everywhere.  Bummer!

Yay!  It’s almost here and it is one of my favorite holidays of the year.  I love the weather, the pretty fall leaves, the kiddos dressing up and of course, the “TRICK OR TREAT!” screams heard from around the neighborhood.  And I know, it’s THE candy holiday but really, it doesn’t have to be just about the candy.  And we don’t have to go crazy with it or let it be an excuse to be a glutton, especially a glutton of sugar.  But, it can be just as fun without the massive amounts.  My kids like getting the candy because they know they can “turn it in” so to speak for a little toy or even just cash.  And yes, I do let them have their share of candy the first, and even the second night, but then it’s time to get it out of the house, for everyone’s sake.

Some might say what is the fun in getting all of that candy knowing you’re going to “turn it in”? Well, I’ll tell you, my girl likes to earn and save her money so she is very motivated knowing she can get a piece of candy worth say .10 or .25 cents (mommy & daddy pay out).  We could just give her a certain amount or let her pick out a small toy, but it’s nice for her to be able to give her that goal to get more, and then count it all up (since she is learning about money now) and figure out what she can get.  And talk about motivated to “work” that night! She loves it and has so much fun!

Some people have asked what we are giving out.  As much candy as the kids get, I thought it would be fun for them to get little something different.  I know, I’m that lady…but at least I’m not giving out apples.  I bet some of you thought I might try that!  But hey, I do get it.  Who is going to eat a snickers and then grab for an apple?  You just can’t compete with that and why even try.  Anyway, we are handing out fake fingers, glow in the dark fangs, erasers, pencils, and Halloween silly bands.  I hope it might be fun for some of the kids to get something different. I may get egged, but I’m not too worried, there is more than enough candy out there for the kids…

HAPPY HALLOWEEN!

Since my husband has been traveling a little more lately, (temporarily thank goodness!), he misses out on a lot of our meals.  Anyway, I wanted to make him something for a change, so I decided on one of his favorites, Apple Shallot Pork Chops.

Now, we really aren’t a pork chop family.  I always thought they were dry, tough and tasteless, but this recipe has totally changed my perspective.  And, of course, it’s simple to make.  Here’s the recipe:

Apple Shallot Pork Chops

  •  4 big pork chops
  • 1 apple
  • 2 shallots
  • 1/3 cup white wine
  • 5 tbsp coconut oil
  • Cinnamon and celtic sea salt to taste

Slice the apple as thinly as possible and then cut the slices in half.  Thinly slice the shallots.  Heat 4 tbsp of the coconut oil over medium heat and add the apples and shallots.  Saute for 5 minutes or until the apples are tender but still a little crisp.  Remove the apples and shallots from the pan and add the last tbsp of coconut oil.  Generously sprinkle cinnamon on both sides of the pork chops and then sprinkle the sea salt.  Rub the cinnamon and salt into the pork chops and place the chops in the hot oiled pan.  Sear on each side for 2 minutes.  Then add 1/3 cup of wine. After adding the wine, add the apple and shallot mixture back to the pan, cover and cook over medium heat for 6-8 minutes depending on the thickness of your pork chops, it might need more or less time.  Make sure you serve the pork chops with plenty of the apple and shallot mixture. Enjoy!