Perfect Paleo Red Potatoes, Two Ways

Perfect Red Potatoes, Two Ways
Find this recipe at my Paleo blog: The Girl Who Went Paleo

 

 

There are a lot of people who don't eat white potatoes because it may be a problem for them with the starch and glucose and what-not. There's a long post about potatoes here that you can read if you'd like. It's from Mark's Daily Apple and I happen to like some of the stuff he's written. Although he's primal, it seems that he agrees that a large part of our population can not internally handle tubers (potatoes).

I love potatoes and we eat red potatoes about twice a week. I can handle it and it seems that my boys handle it well, too. Only time will tell for them as they're little ones but when they get older, they can decide to continue eating potatoes or eliminate them from their diet.

So, for any of you red-potato-eating-folks, here's a double whammy recipe for you:
1) Baked red potatoes

and

2) Skillet fried red potatoes

 

Paleo Baked Red Potatoes:
Printable Recipe
One small bag of red potatoes washed and cut into quarters

Salt and pepper to taste, approximately 1tsp salt and 1/2tsp pepper
2Tbsp olive oil, or oil of choice
1Tbsp fresh rosemary, minced
1Tbsp fresh parsley, minced

 

Directions:
Preheat oven to 400degrees.
Wash and cut red potatoes into quarters and place on a baking sheet. Coat generously with oil of choice and sprinkle with salt and pepper. Bake approximately (according to the size of the cut pieces) 25-35 minutes flipping the potatoes once half-way through the baking process.
When finished, sprinkle with rosemary and parsley and eat these delicious potatoes.

 

Paleo Pan-Fried Red Potatoes
Printable Recipe

Use remaining ingredients from the above recipe, which are the cooked red potatoes. In a cast iron skillet, heat 2Tbsp olive oil (or bacon fat, or any fat of choice) until the pan starts steaming. When it's hot, place the potatoes in the skillet and cook 15-20 minutes until browned on all sides. Stir and flip potatoes every minute or so. Keep your eye on this as it could burn easily.

Sprinkle with fresh herbs such as rosemary, thyme or parsley. Eat with whatever condiment of choice you'd like (we prefer ketchup!) or sprinkle with cheese and melt then add some chili or sour cream. Yummy in my tummy!

The first recipe is great for a lunch or dinner while the second recipe is great for breakfast, lunch or dinner. Please enjoy and let me know how you like these two recipes.

Eat and Enjoy!

Blueberry Sauce

Blueberry Sauce

Printable Recipe

My husband and kids are in love with pancakes whether it has chocolate chips inside or some sort of liquid topping such as maple syrup of a fruit sauce. My husband loves fresh blueberry sauce on his pancakes and asked me to make him some the other day and his tummy is very happy that I did.

This recipe comes together in 5 minutes or less so while you're making your pancakes, get this recipe started on the stove. You'll be happy you tried it!

Ingredients:

Makes 3 cups

2cups fresh or frozen blueberries (any fruit will work)

1/2cup water

1/2cup sugar, I used organic cane but you can use maple syrup or white sugar instead

2Tbsp lemon juice

2Tbsp arrowroot powder (or corn starch) mixed with 2Tbsp cold water

Directions:

Over medium heat, add the blueberries, water, sugar and lemon juice to a pot and bring to a simmer. Once small bubbles form, stir in the arrowroot powder mixture and stir until thickened, approximately 1 minute.

Serve over your favorite pancakes or french toast and enjoy a tasty treat!

Inventory and Menu Planning

Inventory and Menu Planning

Part two of getting organized to shop out of your own home without spending any extra money. I plan on eating in my home for 16 breakfasts, lunches and dinners. I do have two B1G1 free meals that I plan on using my 'restaurant envelope' for. This is a list of what I currently have in my freezer, refrigerator and pantry. I wanted to show you everything I have and then I'll show you how I planned my menu.

Protein
Frozen
Fish
Meatballs
Burgers
Chicken Thighs
Chicken Legs
2 Whole Chickens
36 Sausages
2 Bags Sausage Crumbles
Fresh
2lbs. Chili
56 Eggs
1Ctn. Egg Whites
1Pkg Bacon
36 Sausages
2.5Pkg Turkey Meat
1 Chicken, Shredded

Veggies
Frozen
Green Beans
Onion
Sweet Potato
Yellow Squash
Spaghetti Squash
Chicken Noodle Soup Ingredients
Fresh
Spinach
Green Beans
Spaghetti Squash
Corn
Cucumber
Bell Peppers
Banana Peppers
Red Potatoes
Yellow Squash
Baked Potatoes

Fruit
Frozen
Blueberries
Bananas
Fresh
Apples
Strawberries
Bananas
Lemon

Fats
3 Avocado
Coconut Oil
Coconut Milk
Pecans
Sunflower Seeds
Pepitas
Olive Oil
Bacon/Bacon Fat

Miscellaneous
4 Cereals
Dried Fruits
Almond Butter
Maple Syrup
Honey
Granola Bars
Pop Tarts
Chips
Cheese
Spaghetti Sauce
Baking Goods
Ice Cream
Beans
Rice
Bread
Frozen Pie Dough
Cookie Dough
Noodles

Now that you see everything I have in my inventory, look at my menu. I've planned for lunches and dinners. I have enough food during the weekdays while my 8y/o is at school that I don't need to worry about cooking for him. My meals are for weekday dinners and weekend lunches and dinners. You'll see where I have a list for breakfast, snacks and food preperations. It's simple. It may be a bit of a challenge to come up with meals but I have over 100 food posts so browse my blog and check it out. Any new recipes that I will make, I will post those so keep an eye out for that. Also, I don't eat these meals in a numerical order. I choose what we all agree to eat that day and plan it from there. There's no rhyme or reason to my numbering.

Meal 1:
Meatballs, frozen
Spaghetti Sauce, fridge
Cucumber slices, fresh
Noodles, pantry

Meal 2:
Hamburgers, frozen
Green Beans, fresh
Red Potatoes, fresh

Meal 3:
Fish
Baked Potato Fries, fridge
Spinach Salad
Hush Puppies – 1egg

Meal 4:
Chicken Noodle Soup

Meal 5:
Chicken Empenadas
Avocado
Corn on the cob, fresh

Meal 6:
Baked Chicken, frozen
Fruit Salad (apples, strawberries)
Yellow Squash, fresh

Meal 7:
Banana Peppers, fresh
Scrambled egg on top (1 egg)
Bacon slices
Sausage Crumbles

Meal 8:
Beans, pantry
Rice, pantry
Shredded Chicken
Cornbread

Meal 9:
Chili
Green Beans, frozen

Meal 10:
Turkey Sandwich
Cucumber, fresh
Baked Potato fries, fridge

Meal 11:
BBQ Chicken
Corn, fresh
Spinach Salad
Fruit Salad

Meal 12:
Cereal

Meal 13:
Chicken Nachos
Chips
Cheese
Sour Cream

Meal 14:
Sausage Crumble Bake

Meal 15 & 16:
Sonny’s BBQ B1G1 Sandwiches

SNACKS:
Fruit Salad w/ coconut milk
Paleo Chocolate Bombs
Banana w/ almond butter
Granola Bars
Pop Tarts
Cereal
Paleo Muffins
Paleo Banana Bread
Boiled eggs
Bell pepper slices
Cucumber slices

BREAKFASTS:
Chocolate chip pancakes/Waffles (Gluten Free recipe coming soon)
Cereal
Breakfast bake with sausage crumbles, eggs, cheese
Scrambled eggs
Boiled Eggs
Omelet w/ egg whites turkey
Sausages
Blueberry/Spinach shakes

THINGS TO BAKE/COOK:
Paleo Muffins
Chocolate Bombs
Pancakes/Waffles
Paleo Banana Bread
Boil remaining eggs
Prep fruit salad
Slice veggies
Hush puppies
Cornbread
Assemble empenadas (dough in freezer already)
Bake chickens
Sausage crumble bake
Soak beans and cook
Make rice

No Spending Money for 2.5 Weeks!

No Spending Money for 2.5 Weeks!

I am doing a budget where I spend cash at the grocery store and dining out, no longer using the debit card for those purchases. Well, I got a little 'buy-crazy' with some vegetables that I planted in my garden and I used my grocery money for that because, well, it's going to be food.. one day.. I hope. Honestly, I should have used my 'blow money' on those purchases but I didn't and I'm not going to buy anything else this month with regards to food!

I do have about $40 left to go out to eat so on the following Monday's in May, we are going to Sonny's (BBQ joint in Pensacola) through their drive through and ordering a pulled pork sandwich, since they are B1G1 (buy one, get one free up to 5 deals). That will save me a day to plan a dinner and I can use up the money in my restaurant envelope. I will buy 3 and get 3 free, saving the meat for lunches.. Not too bad for about $10!

I know I'll have to buy the baby some more milk but that's the only thing I'll spend money on the rest of the month.

So, if you're ever in this situation, here's what I recommend.
1. Take inventory on every food item you have, whether it's frozen, fresh or pantry items. If it's food, write it down.

2. My inventory sheet consists of these categories.. you do what you'd like but this is how my mind wants to see the items:
Protein, Veggies, Fruit, Fats, Miscellaneous

3. Write down every item you have under each category. My list has separate pages so it doesn't create a visual cluster.

4. If you're a weirdo like me type it out using a columns to make life easier. I don't want to flip through pages when I can just check out the columns on one piece of paper.

5. Print out your inventory sheet. 'Nuff said.

6. After you've inventoried everything, plan a menu around what you have.
*If you don't have a particular item, such as an onion, ask a family member or neighbor if they have a surplus they'd like to get rid of. Also, if you know any generous gardeners with an abundance of fruits and veggies, ask them to give you some. As a novice gardener, I want all of my surplus to go to my family and friends that will eat it instead of it being thrown away. Ask! The worst that could happen is someone saying no.

*If you have a lot of veggies and fruits but hardly any protein, ask your family or friends if they'd like to get together for a meal. Tell them what you have and ask them to bring over the protein. Nothing like spending time together eating good food, right?

7. Do a meal swap! If you have plenty of one item, make enough to pass out to one or two others. When you have a side, they can provide another side or two proteins (one per person). That way, you'll be consuming three total meals just for giving them a side dish.

8. Freeze away! If you have a surplus of some items that will go to waste if not cooked, freeze it. Using the flash freezing method, you can easily store away a ton of veggies. You can also flash freeze proteins, fruits and baked goods by lining a cookie sheet with parchment paper. Cut the baked goods into individual servings and freeze up to 1 hour then transfer to a freezer-safe container. With the fruits: wash, peel, chop, dry and then freeze on parchment paper lined cookie sheet for 1 hour then transfer to a freezer-safe container. For proteins: I prep it by rolling out meatballs, or making hamburger patties or butterflying chicken breast then freeze individually up to 1 hour then transfer to freezer-safe container.

9. Don't fret! If this is your first time doing an inventory on your foods, don't fret. If it becomes overwhelming, step away and come back to the list or menu at a later time. Food is your friend :)

10. This will save you money! I promise, if you have a small stockpile of foods, you will save money by eating out of your refrigerator, freezer and pantry. I was thankfully given some fresh vegetables from a friends garden. If you don't know anyone with a garden, and you don't have one yourself, think about doing something called square foot gardening. Lots of information online about it.

Later on, I will be making a menu from my inventory and will provide that with the recipes (if any aren't already blogged) and will link that back to this blog post.

Make your food, and your money, work for you! Do not be a slave to it. You are the owner of it and no one can take that knowledge away from you. Manifest Destiny!!!!!!!! :)

Good luck!

Baked Bacon

Baked Bacon

Printable Recipe

When I don't have time to clean up a big greasy bacon mess from the stove, I always turn on my oven and wait about 20 minutes until the most perfect piece of bacon is ready. If you have a baking sheet and an oven-safe cooling rack, you're in luck because that's all the kitchen equipment you'll need today. It is very simple; saves a lot of waiting time over the stove and saves clean up time. Do this and you'll never dread "cooking" bacon again!

Bacon Lovers, Unite!!!

Ingredients:

Bacon

Directions:

Preheat oven to 400 degrees.
Line a baking sheet with tin foil (to throw away the mess) and place the oven-safe cooling rack on top. Line your bacon up on the rack, as many pieces as you'd like and bake until cooked to your liking. I bake mine about 20 minutes but you do what works for you.

Remove from oven and eat!

Serve and Enjoy!

Paleo Cranberry Muffins

Paleo Cranberry Muffins

Printable Recipe

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I really enjoy making muffins for myself and my family. They are easy to grab and take whenever you need a quick snack. This one is packed full with healthy ingredients. So simple to make, you won't be spending much time in the kitchen making these. Check out another simple dark chocolate chip muffin recipe.

Ingredients:
1/2cup unsweetened coconut milk in the can
2 eggs
1/4cup raw local honey
1tsp vanilla
2cups almond flour
1/2cup arrowroot powder
1/2tsp baking soda
1/2tsp salt
1/4cup sweetened or unsweetened shredded coconut flakes
1/4cup dried cranberries, reserved for the top
1/4 cup pepitas, reserved for the top

Directions:
Preheat oven to 325 degrees and grease a muffin tin. I have a dessert pan shaped in a square so that's what I use. Use what you have!
Mix dry ingredients together then add the wet ingredients and stir to combine. Measure out equal scoops in your dessert pan, sprinkle each muffin with 4-5 cranberries on top and about 1/2tsp pepitas then bake 20-25 minutes until a toothpick comes out clean and the tops are golden brown.

Printable Recipe

Eat healthfully, and enjoy!

Granola Bars

Granola Bars
Printable Recipe

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I'm on the band-wagon of eating as best as possible and providing home-cooked meals and snacks as often as possible. Although these granola bars are not paleo (because of the oats), they are much better than the store granola bars. There's nothing "artificial" about these, therefore, I eat happily.

Cheers to you, Granola Bar!

You can substitute any type of nuts for the ones listed below. If you don't like pecans, add something else or leave out altogether. If you don't like cranberries and/or dates, use raisins and/or apricots instead. It's a very forgiveable recipe and unless you walk away from the oven, you really can't mess this one up.

Ingredients:

2cups old-fashioned oats

1cup slivered almonds

1/2cup unsweetened shredded coconut

1/2cup chopped pecans

1/4cup pepitas (shelled pumpkin seeds)

1/4cup sunflower seeds

1/4cup dried cranberries

1/4cup dates

3Tbsp butter, or coconut oil

2/3cup honey or maple syrup

1/2tsp salt

1tsp vanilla extract

Directions:

Preheat oven to 350 degrees.

Spread the oats, coconut, almonds and pecans on a baking sheet and bake 10-12 minutes until lightly browned. Move mixture to a large mixing bowl and add the remaining ingredients up through the dates.

Turn oven down to 300 degrees. In the meantime while the oven is cooling, melt the butter, honey, salt and vanilla over medium-high heat and bring to a boil. Add to the dry ingredients and thoroughly mix.

Spread onto a cookie sheet lined with parchment paper and bake 20-25 minutes. Let cool for 2 hours and then cut into bars.

Wrap individually and refrigerate until ready to eat or place individual pieces on a parchment-lined cookie sheet in the freezer for one hour, then move to a freezer bag. Remove from freezer a few minutes before eating.

Printable Recipe

Eat, share, and enjoy!

Paleo Applesauce/Apple Butter

Paleo Applesauce/Apple Butter

Printable Recipe

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Hi.

I'm Angela and I'm an addict. Yep, that's right. I'm addicted to apple butter. It's so creamy and sweet and tangy and goes well on anything you put it on. Okay, so maybe just toast, but it just makes my mouth water thinking about it! My mom would bring me a few jars of it back everytime she went to TN on a trip and I always looked forward to her special delivery.

I had some apples laying around that were getting a little bit soft and I didn't want to throw them away so I decided I'd make apple sauce in my slow cooker. It was simple!

Ingredients:

7-10 apples, peeled, cored and chopped

1/2 cup water

1Tbsp cinnamon, or as much as you'd like to add

Peel Apples

Core Apples

Chop and place in slow cooker with water and sprinkle with cinnamon.

Blend until desired
consistency.

Can if you'd like.

Directions:Peel, core and chopped your apples then place them in the slow cooker. Add the water and then sprinkle the cinnamon on top of the apples. Cover and cook on high for 3-4 hours. Mine was done in 3 hours. You can leave it chunky if you want but I used my hand blender and blended away and canned them. If you want to can, do your normal process with the new seals and then add the jars to simmering water and then boil for 10 minutes.

Serve and Enjoy!

Pancakes

Pancakes

Printable Recipe

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I'm not a big fan of pancakes, but my two boys are. They eat them any chance they get and if they're lucky enough that I'm running on time in the mornings, they know they'll get chocolate chip pancakes for breakfast. I'm an on-time type of person usually so they eat a lot of pancakes.

I was looking at a box mix the other day and was wondering why the need for so much 'extra' stuff in the mix so I went to my favorite website, MBA, and found a perfectly easy pancake recipe. I omit the orange ingredients since I make mine with chocolate chips but everything else stays the same. Full proof recipe that will "wow" your family for sure!

Ingredients:

3/4cup whole milk, organic is best

1Tbsp white vinegar

1cup all-purpose flour, organic is best

2Tbsp sugar, I use organic turbinado and it works fine

1tsp baking powder

1/2tsp baking soda

1/2tsp salt

1 egg

2Tbsp melted butter, organic or ghee is best

1tsp vanilla extract

1/4cup mini-chocolate chips

Directions:

Mix milk and vinegar together and let it set for 5 minutes. In a separate bowl, mix all dry ingredients together. In a microwave safe dish, add butter and melt then add egg and vanilla. Add the wet ingredients together then slowly stir the dry ingredients in to the wet and fully incorporate. Add chocolate chips now.
On a heated griddle, add pancake batter and cook thoroughly.

Excuse the crappy looking ones. My spatula was not cooperating!

I make quite a few batches and allow them to cool on a cooling rack then transfer to the fridge or freezer.

I made Valentine's Day pancakes for the kids and cut out heart shapes. I also added a little bit of red food coloring to give it a festive color.

Printable Recipe

Eat and Enjoy!

Sweet Potato Biscuits

Sweet Potato Biscuits
Printable Recipe

Oh, Pinterest, How do I love thee. It's such an awesome website to view. Go check it out because that's where I get several of my recipes like this one! When my family and I lived in NC, there was this tiny bakery in the city of Camden that made THE BEST sweet potato biscuits. It's the only place I've had them but it's the best piece of bread I've ever eaten. This recipe was close, but no cigar compared to Camden, NC!

This is where I got the recipe.

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon granulated sugar

1/2 teaspoon fine salt

1/4 teaspoon baking soda

3/4 cup whole milk

1 cup baked, mashed sweet potato (about 1 medium potato)

8 tablespoons unsalted butter (1 stick), frozen

Heavy cream for brushing the tops (I did not use heavy cream)

Directions:

Preheat oven to 400 degrees.
Combine all dry ingredients in a large mixing bowl and set aside. In a separate large bowl, mix together milk and mashed sweet potato until evenly combined.

Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Add milk mixture and mix lightly until dough forms a shaggy mass. (Shaggy mass? Uhm, okay! haha)

Turn out mixture onto a floured surface and knead just until it comes together. (The dough will not be smooth.)

Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch. Using a 3-inch biscuit cutter, cookie cutter, or glass, cut the dough into rounds. Gather leftover dough into a circle, reroll, and cut until you have 8 large biscuits.

Place biscuits on a baking sheet, brush tops with heavy cream, and bake until the bottoms are golden brown, about 12 to 15 minutes.

Serve with lots of butter inside or make your own honey butter and heap it on top! These are good for breakfast sandwiches, eggs and bacon or ham and cheese.

Printable Recipe

Serve and Enjoy!

Homemade Chicken Stock/Broth

Homemade Chicken Stock/Broth

There's nothing better than eating 100% pure chicken stock/broth. If it's homemade, you know exactly what's in it. There aren't any weird fillers or preservatives inside, just wholesome goodness. Stock or broth can be used for soups, stews, sauces and many other ways. I'll show you how to make your own stock and it's as easy as throwing everything into a pot and simmer for an hour or two. Easy stuff!

Ingredients:

Chicken bones and any leftover broth from cooking a whole chicken

2 bay leaves

1Tbsp peppercorns

1cup coarse chopped carrots (wash but don't skin them)

1cup coarse chopped onions

enough water to cover all of the ingredients

(There's no salt since most of the time when you cook a recipe, it asks for salt. You can add it if you want, but I leave it out)

Directions:

Place everything into a large stock pot and bring to a boil. In my picture above, I had everything frozen and ready to go. If I have already cooked my chicken, I wait until I have the bones and broth from two whole chickens since it will produce more flavor. (So I freeze everything until I'm ready to start cooking.) Turn the mixture up to a boil and then reduce to simmer and cover for one to two hours.

Simply strain into a freezer container or go ahead and start cooking your soup or stew now. I place a strainer inside of a large bowl and make sure nothing except liquid gets transferred into the bowl for future cooking.

You can freeze for as long as it'll last in your freezer so keep an eye on it and don't forget it's in there. Before I freeze it, I place it in the fridge and let the fat come to the top and then I scrape off with a spoon and throw it away. You can transfer to the freezer after that. You don't have to, put that's how I prefer to do it. I think it would last 4 days in the fridge which is why I freeze mine.

The fat will be white and you can use a wooden spoon, spatula, or regular spoon to scrape it off and throw it away.. it really doesn't matter.

Use with my paleo chicken 'noodle' soup recipe. Or you can use it in my regular chicken noodle soup recipe. How about some cauliflower soup? Homemade gravy, anyone?

There's a lot of different ways to use chicken stock/broth so make some of your own and start cooking healthier. Give it a shot!

Spaghetti Squash

Spaghetti Squash

Spaghetti squash is so much fun to eat. I put a ton on my fork when no one is looking and shove in as much as I can while half of it dangles then I slurp it all up. I'm totally weird but it's fun! It reminds me of yakisoba noodles and I love yakisoba so I think that's why I really like this a lot. It's so easy to make and just very versitle since it has a mild flavor. It's hearty and has an al-dente texture to it. I bet if you replaced it for angel hair pasta, not too many people would notice.

First you'll need a spaghetti squash so either grow on or buy it. Get a good, strong knife out and cut it the way I did here.

Next you'll need to scoop out the seeds. Come on CrossFitter's and put your back into it!

I saved half of my seeds.. I'm hoping it'll grow when I can plant them. If it doesn't work, oh well, at least I tried!

Turn your oven on to 400 degrees and place the squash flesh-side down on a baking sheet. I put a little olive oil on mine so it didn't stick. When it's face down, add a little bit of water around it, about 1/4 cup and bake for 30-40 minutes.

Don't mind the butternut squash .. I'll post that recipe later. The spaghetti squash is the yellow ball looking thing.

So, you're baking the squash at this point. Let it cool down a bit before you try to flip it over. The skin is hot! Once you're comfortable enough to start messing with it, flip it over and start "forking" it.



See, it looks like spaghetti noodles! So, you'll start scraping the squash from the sides to get it to look like a spaghetti texture and once the sides have been scraped, start going towards the middle and bottom of the squash. One spaghetti squash made a huge bowl for me to use and I've enjoyed eating every bite of it!

See how simple that was? Eat smarter, your body doesn't want to work harder than it has to.



Eat and Enjoy!

..get creative with your dishes!

Toasted Coconut

Toasted Coconut



Look at how pretty this shredded coconut is. I buy 100% organic shredded coconut at my local health food store because I know I'm getting quality products by buying organic. My bag contains 3.5 cups of shredded, unsweetened coconut and I pay roughly $3.50 or so, so about $1.00 per cup. Coconut contains a lot of healthy fat and can be put on or in anything. I like toasted coconut by the handfuls or on my salads instead of croutons. Come on and get creative! Think outside the coconut shell!

Ingredients:

Organic shredded coconut flakes

9x13 baking dish

Preheat oven to 350 degrees and place coconut in the baking dish and spread out evenly. Coconut has plenty of oil in it already so you do not need to spray your pan.

Tip: Check out your olive oil spray.. notice anything in the ingredients that you don't know how to pronounce? Why is there soy products in there too? Throw that garbage away!

Next, place in the oven and keep a close eye on it. It can burn easily so stay close by. I baked mine approximately 7-9 minutes and I start stirring when it started to turn brown.

Once the coconut has browned like this, remove from oven and let cool in the pan before placing in an airtight container. You'll need to refrigerate it after opening the package anyway. Coconut doesn't last long in this house but I'm sure it would last several weeks in the fridge.

Serve this delicious and healthy fat with any meal or as a snack. Make some quick trail mix with toasted coconut flakes, nuts of choice, any seeds, raisins and dried fruits. Put it in your baked goods. Consume and know that you've made a healthy choice today. Pat yourself on the back. You go, you!

Eat and enjoy!

Caramelized Onions

Caramelized Onions

Why has it taken 28 years for me to like caramelized onions? Ever since I found out how yummy it was, I've made it about 3 times a week and a whole onions is just enough for me. It's my new veggie "crack". I gotta have the onions! Give me the onions! Oh, they don't make you have funky breath which is a big deal!

In a cast-iron skillet, heat up a mixture of coconut oil and ghee, enough to coat the pan.

Start with taking the ends off the onion and peeling it. Don't cry, it'll be over before you know it. Cut the onion in half and start slicing small slices.

Throw everything in the heated pan and add some salt. I use sea salt and I make sure I have a lot on there. When it's caramelized, it's salty and sweet, but that's how I like it.

This is how it will look after a little while on medium heat. It will take 15-20 minutes depending on how "done" you like your onions to be. Me? I like mine really dark in color.

This is what one yellow onions looks like when it's cooked down. I put the entire thing on my chicken for lunch and it was SO delicious! You've got to give it a try!

I'll post other recipes later and will link back here for them. In the picture, I have my caramelized onions on top of my chicken, fried artichokes, spaghetti squash and half an avocado. It was an amazingly healthy meal. Go Whole30!

Eat and enjoy!