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.
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.
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.
I also slaved in the heat to make this Shepards Pie, also delicious. This would be so much better on a cold day ..... I am going to bring some for my friends at work for lunch tomorrow because this makes a huge pan and its just me and the Hubby this week. Thats not Potatoes on the top ! Its cauliflower.
I also have a Dark Chocolate cheesecake baking in the oven. I did good today.
Primal Shepard's Pie
and guess what I can not find the recipe so I will have to post it tomorrow when I have time to type it out !
