Fermenting Mania

A great and “pro-biotically” good for you food.

 Nourishing Traditions is a fabulous resource.  Check out this garlic and jalapeno

sauerkraut recipe.  

http://ow.ly/fVgRk 

Freeze ahead…

Post to make life easy. Whole 30 Challenge appropriate crock pot meals

http://blog.stuffimakemyhusband.com/2012/12/a-week-of-freeze-ahead-crock-pot-meals.html?m=1

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Butter is a healing superfood
1. It’s the highest source of conjugated linoleic acid (CLA)
2. Butter contains 4% butyric acid, an anti-carcinogenic short-chai
n fatty acid.
3. It does NOT make you fat (or Paula Deen either)
4. It has the X Factor! (Activator X, to be exact)
5. Packed with Fat-Soluble Vitamins A, D, and E, is the perfect carrier for these vitamins because it provides the fat necessary for their absorption.

What about heart disease and cholesterol? Have no idea what CLA is, or butyric acid, or Activator X? Empowered Sustenance explains everything here: http://empoweredsustenance.com/5-reasons-why-butter-is-a-superfood/

And if you cannot eat butter because you don’t do dairy, Balanced Bites shows you how to make clarified butter & ghee (amazing stuff): http://balancedbites.com/2012/06/how-to-make-clarified-butter-ghee.html

And yes, make sure it is butter from GRASSFED COWS, like Kerrygold butter!!

Order A ZRT Adrenal Function Or Saliva Cortisol Test

http://www.accesalabs.com/zrt?gclid=CNCY0pe0x7ICFQs5nAodgXoApg

The Five “S’s”

Wow. Here’s my working agenda for the next year:

1.  Sleep
2.  Stress
3.  Sustenance
4.  Strength
5.  Supplementation

Join me, won’t you? They all work together.

Egg-no-muffins.

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Eggs without the Mc and the Muffin!

 

12 eggs beaten with broccoli/spinach

2 tbsp coconut oil to heat pan

add your choice of veggies, I added:

onions until translucent

pepper – the cute baby multicolor kind

zucchini

Grass Fed Ground Beef

Italian Seasoning

Brown, let cool, add to egg mixture

coconut oil on muffin pan

plop in pan

cook at 350 degrees for 30-35 minutes or until done.

 

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Paleo Musings and Recipes

1.  Paleo Musings

2.  Kid lunches

3. Chicken Nuggets

1.  Some more interesting developments after the 21 Day Sugar Detox.  After that I went on to about 9 days of the Whole 30 Challenge which is Strict Paleo.  Fridays seem to have a bad influence on me and some margaritas/SAD food snuck in.  Currently I am doing paleo with a cheat meal here and there on the weekend.  Not the best, but I needed a little flexibility for insanity sake. 

That said, now that my body is used to paleo/no sugar on a regular basis, when I do eat a Standard American Diet (SAD) item like a piece of pizza, some bread on a sandwich, I pay for it.  Stomach distress within 24 hours.  So this is good and bad.   Bad – can’t eat the stuff I used to exist on .  Bye Pizza Rolls.  Good – I am on the right track with my dietary ideals. 

My body doesn’t like grains and refined foods. 

So this prompts me to more cooking, more whole foods and a meat source for my grass fed/pastured  meats.  I have a friend that has chickens, so we hit the jackpot there.  I eat a lot of eggs.  They are the perfect on the go food for me.

Conclusion.  I like this paleo stuff.  Lovely cookbook – Make it Paleo.  I’ll put the link under “The Right Stuff” page.

2.  Kid lunches.  We have a finicky 15 year old lodged at the homestead.  OMG, she eats nothing but chicken.  No steak, beef, pork or eggs.  Her lunch for school will consist of ham sandwiches (maybe she doesn’t realize it’s pork) and funyuns.  Lunchables.  I don’t know how you Moms do it.  I look at what she eats and make faces, she looks at what I cook and makes faces. 

3.  To that end, I had some pastured, ground chicken from Rosas Farms (www.organiccheffoods.com) and made the following chicken nuggets to keep in the fridge as a snack.  Pick your dipping sauce: Honey mustard/BBQ/Blue Cheese.  These seemed to go over well and were super easy to make.

Chicken Nuggets

Pour 1/4 c. coconut oil in a deep pan and heat.

1 lb pastured ground chicken

2 Tbsp of onion powder

2 Tbsp of Garlic powder

salt and pepper

3 Tbsp almond flour.

Form into balls, place in heated pan.  When the bottom looks cooked, flip and press the top.  Cook until no longer raw. 

Place on plate with paper towel to blot, serve with your dipping sauce.

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