It's Sunday

I couldnt believe my Eyes when I woke up to this ! I never get to sleep this late !  I better not get used to it. I wont be on vacation forever. I also had the strangest dream.  It involved bathrooms and Russian Mafia ladies with Money schemes and some things I can't go into detail about. Very strange. That's me kissing my dog on my lock screen.

There was a cute schnauzer begging for my breakfast like he does every morning.

Before I forget... here is how the Chocolate Pie turned out. Tastes great and looks beautiful ! 

After Breakfast I went walking at the lake again. I really looked like crap so I took a picture of my shoes and feet. 

Almost 3 miles down AGAIN!  The schnauzer was SO TIRED.

 At the end he was laying down in the grass. So cute.  

 I made myself decent and off I go.

 

I went browsing at the stores and found the most amazing beef Jerky. I guess everyone is raving about it.  I am always the last to know everything it seems. Gluten Free NO nitrites!  Seriously they are really amazing. at $4.99 its worth every cent.  I got the sweet chipotle.  I have some beef and some deer and I plan on making jerky tomorrow. I am going to try and make these flavors.

Then I got home and ate the Chicken Enchilada Stew I started this morning. Its Kaylee's favorite. She asks for it every week. Unfortunately she ate too much crap at the water park so she wasn't hungry.

This is one of my favorite Crock pot meals. 

Check out the recipe here : http://paleomg.com/enchilada-chicken-stew/

Then I made some Chocolate Chunk Vanilla Bean cookies. I mostly make desserts for other people to enjoy . I usually just take one bite and I am good. 

http://paleomg.com/giant-vanilla-bean-chocolate-chunk-cookies-nut-free/

I have a TON of recipes that I print out. I realized I have no room for this messy stack of papers in my kitchen so I bought a photo album and put all recipes I use into it.  I decided unless the recipe has been tested and its a keeper it wont go into the book.

This part gets a little crazy. I really should not be participating in this.

We went out to Giant Eagle and I found this.  So happy about that. 

I bought Kaylee a candy bar. She couldn't wait. That's kinda piggy.

Stopped at the job-site. Waste of time.

Its after midnight and I am beat ! She's going to be so mad when she see's this. For some odd reason teens hate it when you take photos or videos of them sleeping.

My Saturday in Pictures

Its my Saturday in Pictures !

I started the Day with a yummy piece of bacon and one egg. 

While at Giant Eagle I discovered Honest Fizz.  If you can read it , then you know I can drink it. Six pops for 4.99 hard to swallow.  I will try them soon though. Many flavors , but I think this is what I will try first. 

This isn't the greatest gum you can get but good if you can't get what you want. Marc's $1.49 for 40 pieces. WHAT?! I need to go back before they figured they messed up. UNLESS people don't get excited about 2% or less aspartame like I do. They also have the small packs for .46 cents.

I was able to have my FAVORITE sparkling water and my favorite chocolate today ! 

I had some steak for dinner and then I made this chocolate pie ! I dont know if its going to look pretty yet. I will post a picture tomorrow. I was excited it was working out.

 Here is the recipe http://paleomg.com/chocolate-cream-pie-against-all-grain-cookbook-review/

Then I went on an almost 3 mile walk/jog with Kaylee . I don't really know why I made that face.

Then I crafted these cute blocks while listening to some Indie pop on Pandora with Kaylee.

23:59 Time for a Movie !

Always cooking up something yummy !

Yes, thats right. I am always cooking up something yummy.  I made a paleo version of Chili Rellenos that is so delightful.  It may make you say uhh. Just like this Master P video below. 

On a side note I think the kid is re addicted to sugar. She realizes she is out of control.

You may even sing this depending on what type of peppers you use.

Recipe and Pic 

Paleo chili relleno
serves 4
Ingredients:
4 large fresh poblano peppers
1 lb ground beef
3 large tomatoes
½ cup chopped onion
6 cloves garlic minced
2 T cumin
1 T chili powder
2 T Mexican oregano
2 t sea salt
2 t extra virgin olive oil
Cilantro for garnish
Directions:
Preparing the chilies:
Set your oven to broil. Line a baking sheet with aluminum foil.
Place the poblano peppers on the foil and place under broiler until blistered and slightly blackened. This will take approximately 10 minutes – turn them over every 3 minutes to be sure they are evenly charred.
Note: if you have an open grill or gas stove, you can char the peppers there.
Once they peppers are evenly blistered and charred, remove from oven and let cool.
Reduce oven to 350 degrees.
Once the peppers are cool to the touch, remove their skin. It should come off easily due to the charring process. Be careful not to tare the peppers while you remove the skin.
Cut a 3” slit in each pepper and scrape out the inner membrane and seeds with a large spoon.
Set back on the aluminum foil-lined baking sheet.
Ground meat:
In a medium sized frying pan over medium heat, sauté olive oil, half of the onions, and half of the garlic until they are slightly browned.
Add the ground meat and stir until almost cooked through.
Add 1 T of cumin, 1 T of the Mexican oregano, ½ T chili powder, and 1 t sea salt.
Turn the heat up to high and stir regularly until the meat is nicely browned.
Turn heat off and set aside.
Red Sauce:
In a medium sized saucepan over medium heat, sauté olive oil, half of the onions, and half of the garlic until they are slightly browned.
Add 1 T of cumin, 1 T of the Mexican oregano, ½ T chili powder, and 1 t sea salt.
Sauté the dried herbs and spices with the onions/garlic for approximately 2 minutes. This heat applied directly to the herbs and spices will release more of their flavor and add a smoky quality to the sauce.
Roughly chop your tomatoes and add them to the pan.
Cook until the tomatoes break down and the ingredients are evenly combined. This will take approximately 10 minutes over medium heat.
Pour the sauce into a blender (or use an immersion blender) and blend until the sauce is smooth. You may add water until you get the consistency you desire.
Set aside.
Assembly:
Spoon an even amount of ground meat in each pepper.
Bake the now stuffed peppers at 350 degrees for 10 minutes.
Spoon the red sauce onto a plate and place the stuffed pepper on top.
Top with cilantro and enjoy!
Time: 45 minutes

I always mess with the spices and put peppers inside the filling.

Credit where credit is due !  http://fedandfit.com/2012/02/24/paleo-chili-relleno/

Update & Some Hummus you should make

Its been a long while since I have posted. Sorry , life happens.  In an effort to make sure I stay strong and committed to my new lifestyle I decided I would make time to post again. I have made some amazing food the last few months and definitely need to share.  So today I give you Curried Cauliflower hummus. Its no chick Pea hummus but its definitely a close second and satisfies any urges I may have for the real stuff. A little bit of work here , but I find things that are the most work leave you with the most satisfaction. Photo isnt of the best quality. Next time I will bust out the real camera.

Curried Cauliflower Hummus
Makes 1 ½ – 2 cups (depending on the size of your cauliflower)
1 head organic white cauliflower
3 tablespoons extra virgin olive oil
2 tablespoons minced fresh ginger
1 tablespoon curry powder
1 teaspoon coriander
Salt & pepper to taste
3 tablespoons tahini (sesame seed butter/paste)
3 tablespoons fresh lemon juice
Preparation
Preheat the oven to 450 degrees F.
Clean the head of cauliflower by removing the leaves on the bottom and cutting off the stem. Chop the cauliflower into florets and place them into a large mixing bowl. Add the olive oil and fresh ginger and toss to combine. Sprinkle the oil coated cauliflower with curry powder, coriander, salt and pepper and toss gently until the florets are fully coated.
Transfer the seasoned cauliflower to a baking sheet and roast in the center of the warmed oven for 20 – 30 minutes. Flip the florets halfway through and roast until they are nicely browned.
When the cauliflower is done, transfer it to a food processor fitted with the s-blade. Add the tahini, fresh lemon juice and a touch more salt and pepper (if desired) and process until smooth.