I am so excited!!! My copy of Super Paleo Snacks arrived just a few days ago. It is so fun to see the finished product! However…
So I’m just going to say it now. Despite what you might think, having a blog and all, I do not like, and am not comfortable with self promotion…of any kind…at all…ever. Uggggh, just the thought of it makes me so uncomfortable. When I started this blog years ago, I promised myself that this would be about education, nutrition and sharing recipes. Well, that was all before signing a book contract.
Anyway, I’m really excited and proud so I wanted to celebrate the release with giving y’all something back for all of your support so I decided to do a GIVEAWAY!!
So here’s the deal. If you pre-order my book now, or if you already did, you can enter to win one of the following two options of your choice.
OPTION 1 (CONSULT)
I don’t know if you are familiar with me and my job, but I work with individuals and families to help them get well through nutrition. I’ve helped combat autoimmune diseases, balance hormone levels, treat metabolic disorders, address weight loss, and just help families to eat and feel better. This option includes a 90 minute nutritional consult, a $200 value with me either in person or via phone if you aren’t in Atlanta (Buckhead).
OPTION 2 (SNACKS )
I will bake the winner two of my favorite snacks from the book and ship them to you, so you’ll have your snacks made for the week! Woo hoo!!
AND…THE BONUS FOR THE WINNER…
I will also throw in a 12 oz. bottle of coconut nectar and 24 oz. bag of psyllium husk powder, which a both new(er) MUST haves for any Paleo kitchen. The psyllium husk powder is great for adding back squishiness into any paleo baked goods like donuts and the coconut nectar is my favorite liquid sweetener that won’t mess with blood sugar levels, yet adds the perfect sweetness.
HOW TO ENTER
If you purchase (or purchased) one copy of Super Paleo Snacks, then enter in the comments section either “consult” or “snacks” depending on what you would like to win. If you purchased more than one copy, for each add’l book copy you purchased, enter an additional comment.
RULES: If you are chosen as the winner, I will then need a copy of your emailed receipt with the purchase date of either the day you entered the contest or before. This giveaway is ONLY for US residents only. The winner will be chosen Sunday, November the 23rd at 10:00pm by using a 3rd party automation system.
Um….yum. That’s kind of all that needs to be said, right? Okay, so there is a difference in the first group of donuts (the pretty ones) versus the second roundish ones (the ugly ducklings). This is the perfect example of not judging a book by it’s cover. While these are good regardless of how you make them, the first ones I baked using this pan. The second batch were fried in a large pan in coconut oil and oh my goodness, they were amazing!! I hate when I am writing these posts late at night and the pictures make my mouth water.
What makes these so good (besides the chocolate and the coconut sugar) is Psyllium husk powder, which gives the donuts that squishy texture, typically missing from many baked Paleo treats since they lack gluten. While you don’t HAVE to have it for this recipe, it makes the texture even better. The good news about Psyllium Husk, and just another reason to buys some, is that it is good for you. It’s a soluble fiber, which is easy to digest, keeps you full, and, well, it keeps things moving if you know what I mean. I think it’s a great new addition to my flours and we will continue to enjoy it often in many baked goods. I hope y’all like it too!
And, then, not as pretty, but hopefully it’s at least a helpful picture to show you how we cooked the Fried Pumpkin Pancakes.
Preheat oven (if making the donuts) to 350F. In a small mixing bowl, add dry ingredients and stir together well. In a medium bowl, mix together the egg, pumpkin puree, and vanilla. Once well combined, pour the dry ingredients into the medium wet ingredients bowl and stir well.
Then, place the batter in a gallon storage freezer bag. Cut the corner of the bag with scissors (so the opening is about the size of a pencil eraser or a little smaller) and squeeze the batter into either a greased (we used butter but you could use ghee or coconut oil) donut pan, or, heat a large pan on high and add 2-3 tbsp (enough so it will “fry” and it will sizzle on the sides of the pancake) of coconut oil. Once that heats up, squeeze small dollar sized pancakes and cook on each side for about 1-2 minutes or until they are brown.
Once they are done, place them on a plate covered with a paper towel. While they are cooling, melt 1/4 cup of dark chocolate chips in a large or flat bowl. Also, place 2 tbsp of coconut palm sugar on a flat plate for dipping. Then, take your Pumpkin Donuts or your Fried Pumpkin Pancakes and dip them in the chocolate, coat one or both sides, and dip into the coconut palm sugar and devour!
In a small mixing bowl, add dry ingredients and stir together well.
In a medium bowl, mix together the egg, pumpkin puree, and vanilla.
Once well combined, pour the dry ingredients into the medium wet ingredients bowl and stir well.
Then, regardless of how you are cooking them, place the batter in a storage size.
Cut the corner of the bag with scissors (so the opening is about the size of a pencil eraser or a little smaller) and squeeze the batter into either a greased (we used butter but you could use ghee or coconut oil) donut pan,OR, heat a large pan on high and add 2-3 tbsp (enough so it will "fry" and it will sizzle on the sides of the pancake) of coconut oil.
Once that heats up, squeeze small dollar sized pancakes and cook on each side for about 1-2 minutes or until they are brown.
Once they are done, place them on a plate covered with a paper towel.
While they are cooling, melt about 1/4 cup of dark chocolate chips in a large or flat bowl.
Also, place 2 tbsp of coconut palm sugar on a flat plate for dipping.
Then, take your Pumpkin Donuts or your Fried Pumpkin Pancakes and dip them in the chocolate, coat one or both sides, and dip into the coconut palm sugar and devour!
This will make enough batter for a little over 6 donuts if you are using the donut pan but don't over fill the pan. Just fill the pan until the batter is almost reaching the top of the donut hole cup.
After almost 3 years (has it really been that long?!) of writing StirItUp, it gets kind of hard to come up with new recipes. Recently, I made a vow to make a new meal at least once a week. Sure, I want to be able to post new recipes, but, more importantly, I think it is just good for my kids to try new things. Lately, because life has been so busy, I’ve become a creature of habit, making the same go-to diners over and over. And while that can get boring for everyone, it also makes my kids creatures of habit as well. When all of a sudden I have something new for them to try, they sniff at the dish skeptically and ask “what’s in it?”. My advice: keep introducing new foods, so they stay accustomed to trying new things.
I tried one new recipe this weekend and, truth be told, it wasn’t my favorite…or anyone else’s. Big bummer! You win some, you lose some. But then a reader (thanks Kara!) suggested I make this recipe. I made a few tweaks to adjust for dietary reasons, but, goodness, this meal was AMAZING if I do say so myself….
Oh my gosh, we all LOVED it!! You’ve gotta try it. Really! And I didn’t have much time to cook tonight, so it had to be quick and easy. I wanted to chop and saute onions (per the original recipe) but just didn’t have the time. And while there are a decent amount of directions below, don’t be intimidated. I promise it is quick and simple to make. And so worth it! I already can’t wait to make it again!
Tate decided it was dinner time and helped himself…
Two other quick tips for those interested. On Sunday’s, I typically cut up 3 pounds of chicken and put them in two separate containers so when it’s time to make dinner during the week, it not only saves me time, but also lowers the mental hurdle of having to prep chicken. Oh and I’m not sure if you have a ULU knife but next to my mandolin slicer and spiralizer, this is one of my favorite kitchen tools! For this recipe, I used it after I washed the mushrooms in the colander and then chopped them with my Ulu knife (while still in the colander) into smaller pieces. And then I did the same thing with the artichoke hearts when they were draining in the colander. It’s so worth the $10-20 (with chopping board and without)!
1.5 lb chicken breasts or thighs, cut into bite sized pieces
2 tsp sea salt
2 tsp white wine
4 garlic cloves, minced
1 tsp oregano
1/2 tsp thyme
1 can artichoke, chopped
1 package fresh mushroom, chopped
1/3 cup, sun-dried tomatoes
3 tbsp, capers
3 tbsp, grass fed butter (or ghee) for sauteing
1 tbsp coconut oil, for cooking chicken
Cut chicken into bite sized pieces.
Heat up large pan on medium high heat and add coconut oil.
Add chicken and stir every few minutes.
While the chicken is cooking, heat up another large pan and add about 1 tbsp of butter and half of the pack of mushrooms (if you add it all at once there will be too much liquid from the mushrooms and they won't brown).
Once those turn brown, after about 8 or so minutes, add that to the pan of chicken.
Then add another tbsp of butter and add your minced garlic. Then add the artichoke hearts (I chopped mine into smaller pieces) and let cook for about 5 minutes or until brown.
Then add in the capers and sun-dried tomatoes so they can cook for a few more minutes and soak up the butter flavor. Then add to the chicken pan.
Now add the last tbsp of butter and the other half of mushrooms, repeat cooking until brown. Add mushrooms to the chicken, add spices, stir well and enjoy!
I love Paleo muffins. I mean really love them. Since we eat them a decent amount, I wondered if I could tinker with our original recipe (that is a family favorite) and give them a little health boost by adding fiber, healthy fat and even more protein. Oh and I also wanted to make them nut-free so they can go to school with the kiddos. Guess what? I did and I have to say, they turned out great!! Unfortunately, this new recipe gives me an excuse to even more muffins.
By the way, if you haven’t had a chance to pre-order my book, Super Paleo Snacks, coming out in mid-Dec or Jan 1st, please do as soon as you can in order to guarantee the lowest price. Click here to order now! I promise there are only a couple of muffin recipes in the book. There are also 98 other fabulous snack recipes that are simple and quick to make and almost all were approved by my kids, my neighbors’ kids, and anyone else who would try my snacks! Thanks so much for the support!!
Taking pictures of warm muffins, on a cool night, right before dinner time, just isn’t fair.
Drop the muffin and walk away Tate, walk away…
Ahhh my messy boy. As my neighbor said the other day, I’m “still getting use to having a boy”…But I sure do love it! This little guy has my heart.
I hope you enjoy my final muffin recipe of the year!
Here is the recipe or you can Pin It on Pinterest for later by clicking here.
I know it’s a little late in the season for burgers, but we made some this past weekend and I just had to share. I love burgers because are so easy to make and so versatile. While this Thai cilantro burger has been a staple for us for quite some time, I was ready for a change. And what a great change it was!! Introducing our new staple, the Cilantro Lime Bacon Chicken Burger (that’s a mouthful). Hope y’all love them as much as we do!!
I cooked a few on the cast iron skillet in bacon grease and Scott threw some on the Big Green Egg. I didn’t think they’d be as good on the grill because, well, it is hard to complete with cooking something is bacon grease, but they really picked up a nice smoky flavor.
Wash and chop your cilantro. Then mix all ingredients together in a mixing bowl…
Cut your bacon in half. Then heat your cast iron skillet on med-high, and cook until bacon is brown on both sides (about 8 or so minutes). Turn the heat off and put the bacon on a paper towel and keep the grease in the pan.
Make small patties, a little larger than the size of a golf ball, with the raw meat. Then heat your cast iron back up on medium and carefully place the patties in the bacon grease. Cook until brown (about 3-4 minutes) and then flip. Now turn burner down to medium low and cook until the burgers are done (about 8-10 minutes). Add bacon on top, some guacamole, tomato, or whatever you prefer and enjoy!
By the way, mason jars rock! Little things like this make me so happy! I don’t know why it took me so long to get organized…okay I do know…but thanks to my creative friend Liz, my life (and pantry) is finally a little bit more organized. Thanks Liz!!