tag:blogger.com,1999:blog-27132630994791953892024-03-17T00:55:52.755-07:00Jen's Gone Paleojencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.comBlogger401125tag:blogger.com,1999:blog-2713263099479195389.post-26066549561891667812014-09-29T13:35:00.002-07:002014-09-29T13:52:07.122-07:00Sweet and Spicy Roasted Squash<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: inherit;"><b><u>Ingredients</u></b></span><br />
<span class="Apple-style-span" style="font-family: inherit;">6lbs Acorn Squash (we used 4- 1.5lb squash), cut in half and seeds removed</span><br />
<span class="Apple-style-span" style="font-family: inherit;">14 Dates, pitted and chopped into small pieces</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/4 tsp. Cinnamon</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/4 tsp. Nutmeg</span><br />
3/4 tsp. Onion Powder<br />
1 tsp. Chipotle Powder<br />
1.5 tsp. Fenugreek<br />
1.5 tsp. Sea Salt<br />
2.5 T. Coconut Oil<br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<span class="Apple-style-span" style="font-family: inherit;">Step 1: </span><br />
<ol>
<li><span class="Apple-style-span" style="line-height: 14px;">Preheat an oven to 400°F. To a baking sheet, add 1/4 cup of water and place the squash halves cut side down. Roast until a thin knife easily pierces the squash, about 20-25 minutes (depending on size).</span></li>
</ol>
<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">Step 2:</span></span><br />
<ol>
<li><span class="Apple-style-span" style="line-height: 14px;">While the squash is roasting, prepare the Date-Spice rub/smear:</span></li>
<li><span class="Apple-style-span" style="line-height: 14px;">Microwave dates and 1/4c of water until warm and dates are softened. This step can also be done on a stovetop, if you do not have or use a microwave. </span></li>
<li><span class="Apple-style-span" style="line-height: 14px;">Once softened, mash the dates with the back of a fork until smooth. </span></li>
<li><span class="Apple-style-span" style="line-height: 14px;">Add remaining ingredients and combine until smooth. Season with salt, to taste. </span></li>
<li><span class="Apple-style-span" style="line-height: 14px;">Set aside mixture until squash is ready for the final step. </span></li>
</ol>
<span class="Apple-style-span" style="line-height: 14px;">Step 3:</span><br />
<ol>
<li><span class="Apple-style-span" style="line-height: 14px;">Remove the softened squash from the oven and distribute the date-spice mixture evenly amongst the squash halves. Spread the mixture until the squash flesh is covered. </span></li>
<li><span class="Apple-style-span" style="line-height: 14px;">Transfer baking sheet back to the preheated oven and bake an additional 15-20 minutes, until squash is completely cooked. </span><span class="Apple-style-span" style="line-height: 14px;"> </span> </li>
</ol>
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RECIPE CREDIT: My little sister, Lauren, created this recipe a few weeks ago using spices I had on-hand. It's the perfect Fall side dish!</div>
jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com9tag:blogger.com,1999:blog-2713263099479195389.post-24834112590247087392014-01-02T13:21:00.000-08:002014-01-02T13:22:15.738-08:00Nom Nom Paleo Book Signing at CFOC<div class="separator" style="clear: both; text-align: center;">
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One of my favorite Paleo bloggers, Michelle of <a href="http://nomnompaleo.com/post/68973156130/nom-nom-paleo-book-tour" target="_blank">Nom Nom Paleo</a>, is coming to CrossFit Oregon City (my affiliate) Wednesday, January 15th for a book signing, Q&A, and fun giveaways. We'll have her new book, "Food For Humans" available for purchase the day of the event.<br />
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RSVP <a href="http://www.eventbrite.com/e/nom-nom-paleo-book-signing-crossfit-oregon-city-oregon-city-or-tickets-9628066807" target="_blank">HERE</a>.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpYVkZ6l0EbnFGFR-zWkolJbShVnSDmkdwNp7pMlMkpNjhwAumoEOCrwbuSVE-CJWEyhvCMvitYsDVDw0qKzsI-_6GYzkEnWHwZ7gfqKBX-rY7cEZQV8bEL0mXA9b28bx52agL0OYM3mtZ/s1600/eventbritebookgrid.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpYVkZ6l0EbnFGFR-zWkolJbShVnSDmkdwNp7pMlMkpNjhwAumoEOCrwbuSVE-CJWEyhvCMvitYsDVDw0qKzsI-_6GYzkEnWHwZ7gfqKBX-rY7cEZQV8bEL0mXA9b28bx52agL0OYM3mtZ/s400/eventbritebookgrid.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Nom Nom Paleo</td></tr>
</tbody></table>
jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com6tag:blogger.com,1999:blog-2713263099479195389.post-44003667995556383302013-08-12T08:56:00.002-07:002013-08-12T08:56:58.880-07:00Grilled Chicken Thighs w/SunButter Sauce- UPDATED<br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u><b>Ingredients</b></u></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">:</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Boneless, Skinless Chicken Thighs (this recipe will work for up to 5lbs)</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 cup Fresh Squeezed Orange Juice</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Juice of 2 Limes</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 T. Olive Oil</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 T. Granulated Garlic</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 T. Ancho Chile Powder</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sea Salt</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Chopped Fresh Cilantro, for garnish</span></div>
<ol>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add all ingredients, except for sea salt, to a large plastic bag or tupperware container and toss to coat. </span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Transfer to the refrigerator and <b>marinate overnight</b>. </span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">When ready to grill, remove from liquid and season thighs with sea salt.*</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Grill, until cooked through. </span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cut thighs in half and transfer to a platter. Serve with toothpicks and sauce (recipe follows). </span></li>
</ol>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">*You can cut the thighs and skewer (make sure to soak wooden skewers, if using) at this point, or grill and cut into bite-size pieces (serve with toothpicks, as hors d'oeuvres) after grilling. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">SunButter Sauce</span></u></b></div>
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/2 cup SunButter</span></span></div>
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/2 cup Coconut Milk</span></span></div>
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/2 cup Chicken Stock</span></span></div>
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/3 cup BBQ Sauce (I used <a href="https://www.stevespaleogoods.com/ProductDetails.asp?ProductCode=Chef%2DPeachBBQ" target="_blank">PaleoChef Peach BBQ</a>)</span></span></div>
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/4 tsp. Fish Sauce (I use <a href="http://redboatfishsauce.com/">Red Boat</a>)</span></span></div>
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/2 tsp. Ground Ginger</span></span></div>
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/2 tsp. Berebere Seasoning (I buy mine from <a href="http://www.penzeys.com/cgi-bin/penzeys/C13Berbere.html" target="_blank">Penzeys</a>, but you can also find a recipe <a href="http://nomnompaleo.com/post/55432334180/doro-wat-spicy-ethiopian-chicken-stew" target="_blank">HERE</a>)</span></span></div>
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<ol>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Add all ingredients to a small saucepan and whisk until smooth. </span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Simmer until thickened, whisking often, about 10 minutes. </span></li>
</ol>
jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com7tag:blogger.com,1999:blog-2713263099479195389.post-84735099740074070952013-05-27T15:09:00.002-07:002013-05-27T15:15:42.872-07:00Lamb Burgers w/Apricot, Mint, and Pistachios (Feta Optional)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2aDKjLPwQB8SXDq2IYGLDimXN4elSWpSiKwo6Kogo4M68NNnIMaA4CTV0X0nP_OT8tY2vn5V59HXl1cdZVFVZtCT8rmdUGgEZYOE4qE2NuzYeqADVtTdwn1T2y83e7KhAR6jWChTQm_i/s1600/971254_587048884658971_997195308_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2aDKjLPwQB8SXDq2IYGLDimXN4elSWpSiKwo6Kogo4M68NNnIMaA4CTV0X0nP_OT8tY2vn5V59HXl1cdZVFVZtCT8rmdUGgEZYOE4qE2NuzYeqADVtTdwn1T2y83e7KhAR6jWChTQm_i/s400/971254_587048884658971_997195308_n.jpg" width="313" /></a></div>
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This recipe is inspired by the Lamb Burger I ate this weekend, at <a href="http://www.davisstreettavern.com/Menu.html" target="_blank">Davis St Tavern</a> (Portland, OR). I ordered mine without the bun and asked for it to be served on a bed of Arugula- perfection! Here is my version:</div>
<br />
<b><u>Ingredients</u></b><br />
2lbs Ground Lamb<br />
3oz Dried Apricots, diced<br />
1/4oz Fresh Mint, <a href="http://www.finecooking.com/articles/cutting-chiffonade-basil.aspx" target="_blank">chiffonade</a> <br />
1T. Sea Salt<br />
3oz Feta, crumbled (omit, if you do not eat <a href="http://whole9life.com/2009/07/dairy-manifesto/" target="_blank">dairy</a>- I enjoy it on occasion)<br />
<ol>
<li>Add ingredients to a bowl and blend [with your hands] to combine.</li>
<li>Meat can be formed into burgers, meatballs, or mini burgers. Use an ice cream scoop or melon baller for uniform patties/balls. </li>
<li>Heat a heavy-bottom pan to medium-high. DO NOT oil your pan, the lamb likely has enough fat as is. Transfer patties to the pan and cook until browned (about 2-3 minutes, depending on size). Flip and continue to cook until burgers reach desired doneness. </li>
<li>Remove from pan and left rest 1-minute. </li>
<li>Serve atop Arugula (or other greens) tossed with <a href="http://jensgonepaleo.blogspot.com/2013/02/brussels-sprout-slaw-wpistachios.html" target="_blank">THIS</a> dressing or other citrus-based vinaigrette and sprinkle with garnish (recipe below). </li>
</ol>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_hTV0-AYN1ZQ91AUkyiMokkvqhKbCk_Nt_uW3C0UzZd-hLKk6eWDCLdxzyI7Twq3LYGheNC-GA-v15ovrNO2DpLhnzX5eLXMpR-9UG-QdPWaI_7Wd2RXzr0errXYzswKFdW_p6KEME_E/s1600/425352_587048961325630_500965830_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_hTV0-AYN1ZQ91AUkyiMokkvqhKbCk_Nt_uW3C0UzZd-hLKk6eWDCLdxzyI7Twq3LYGheNC-GA-v15ovrNO2DpLhnzX5eLXMpR-9UG-QdPWaI_7Wd2RXzr0errXYzswKFdW_p6KEME_E/s320/425352_587048961325630_500965830_n.jpg" width="306" /></a></div>
<b><u>Garnish</u></b><br />
1/4oz Fresh Mint<br />
2T Shelled, Salted Pistachio Nuts<br />
<ol>
<li>Grind in a food processor, until finely chopped.</li>
<li>Sprinkle over burger.</li>
</ol>
jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com8tag:blogger.com,1999:blog-2713263099479195389.post-30567544756534579142013-02-09T13:37:00.003-08:002013-02-09T13:42:05.565-08:00Brussels Sprout Slaw w/Pistachios, Cranberries, Bacon, and Mint<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimO9iJKwhFdgcZ-Qxz7bVYu7BPcqhPxlpg8tBz54TVOZBoDE4a7MwFOi2Zeqe_YWvEf5G_Dg6Czv7U_kwd0aAsK5q8xnJkZ8Ot_X2DttzBYINX_cB-rW7vpAQpZGJUxXZyHMC9zJfJkQ4u/s1600/11230_10151423666184222_1163735795_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimO9iJKwhFdgcZ-Qxz7bVYu7BPcqhPxlpg8tBz54TVOZBoDE4a7MwFOi2Zeqe_YWvEf5G_Dg6Czv7U_kwd0aAsK5q8xnJkZ8Ot_X2DttzBYINX_cB-rW7vpAQpZGJUxXZyHMC9zJfJkQ4u/s400/11230_10151423666184222_1163735795_n.jpg" width="298" /></a></div>
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span>
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2lbs Brussels Sprouts, cleaned and trimmed of large stem pieces</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6oz Dried Cranberries (I buy <a href="http://stevesoriginal.com/cart/Apple-Juice-Infused-Cranberries/" target="_blank">THESE</a>, from Steve's)</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup Roasted and Salted Shelled Pistachios, roughly chopped (I use <a href="http://www.amazon.com/Wonderful-Pistachios-Roasted-Salted-Shelled/dp/B003CSUHXC" target="_blank">THESE</a>)</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span>
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup Fresh Lemon Juice</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rendered Fat from 6 Slices of thinly sliced <a href="http://www.grasslandbeef.com/Detail.bok?no=1186" target="_blank">Bacon</a> plus Extra Virgin Olive Oil to make 1/2 cup of Fat</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup <a href="http://www.cookthink.com/reference/50/What_is_a_chiffonade" target="_blank">chiffonade</a> of Fresh Mint Leaves, lightly packed </span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 T. <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysbavarian.html" target="_blank">Bavarian Seasoning</a></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tsp. Sea Salt, or more to taste</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span>
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">NOTE: I'm doing a Whole30 right now, but if you're not- 1 T. of Dijon Mustard would be a really nice addition to this vinaigrette. </span></span><br />
<ol><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
<li>Using the grater attachment of a food processor, shred the brussels sprouts. Transfer to a large bowl.</li>
<li>In a small bowl, whisk together the lemon juice, mint, Bavarian Seasoning, and sea salt. Slowly whisk in the 1/2 cup oil. Add additional seasoning, if needed. </li>
<li>Add half of the dressing to the brussels sprouts and toss well to combine, adding more dressing as needed. Top with chopped pistachios, dried cranberries, and bacon pieces and serve. </li>
</span></ol>
jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com8tag:blogger.com,1999:blog-2713263099479195389.post-53090917019143165002013-02-08T14:37:00.003-08:002013-02-08T14:37:44.887-08:00Post Workout Yam "Muffins"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje76uxqMAUyMHKWUZy-rtgBysEaJJT5KeOMLmMOB5TN06ehC0_UXKHZXpzhLAM7txbckVWys5SzLU3FxR_sw_B1b7M2Pw8B9IAkPRpyNyGNw2OnctKyhvOZRsQniWDH8hbjO0fXlErtoJ3/s1600/photo-5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje76uxqMAUyMHKWUZy-rtgBysEaJJT5KeOMLmMOB5TN06ehC0_UXKHZXpzhLAM7txbckVWys5SzLU3FxR_sw_B1b7M2Pw8B9IAkPRpyNyGNw2OnctKyhvOZRsQniWDH8hbjO0fXlErtoJ3/s400/photo-5.JPG" style="cursor: move;" width="400" /></a></div>
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<b>Ingredients</b>:</div>
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Yams, roasted, peeled, and pureed</div>
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Egg Whites, whipped to soft peaks</div>
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Ground Cinnamon</div>
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Ground Nutmeg</div>
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Ground Ginger</div>
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Ground Allspice</div>
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Here's the deal...the mixture that is best for me, is not going to be the mix that is best for you. With that being said, I am providing a recipe to make a 1-Block (see <a href="http://library.crossfit.com/free/pdf/cfjissue21_May04.pdf">Zone</a>) serving:</div>
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<br /></div>
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<i>Roasted Yams:</i></div>
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</div>
<ol>
<li>Preheat oven to 350F.</li>
<li>Transfer yams to a baking sheet and roast until they are totally soft and begin to ooze, about 2-hours. </li>
<li>Remove from oven to cool.</li>
<li>Once cooled, peel and puree (I used a food processor, but you could use a potato ricer, heavy-duty blender, or go old-school and use a fork!). My mixture was really creamy, so do what you need to. </li>
</ol>
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<i>Egg Whites:</i></div>
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</div>
<ol>
<li>Separate egg whites and save the yolks for future use*.</li>
<li>Transfer whites to a food processor or blender and blend until foamy.</li>
</ol>
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<i><u>The Recipe</u>:</i></div>
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(Makes 1 large "Muffin" or a 1-Block Serving)</div>
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<br /></div>
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3 T. Yam Puree (I used a scale to weigh mine out to 37g, so this is an approximation)</div>
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2 Egg Whites</div>
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1/4 tsp. Ground Cinnamon</div>
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1/8 tsp. Ground Nutmeg</div>
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1/8 tsp. Ground Ginger</div>
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Pinch of Ground Cloves</div>
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</div>
<ol>
<li>Preheat oven to 350F. </li>
<li>Add yam and spices to egg whites and blend until smooth. Add a few drops of water, if mixture is too thick to blend. </li>
<li>Evenly distribute the mixture amongst your nonstick muffin tins (1 if using oversized tins, 2-3 if using standard tins) or silicon baking cups (<b>if you want to ensure that they do not stick, I would recommend investing in them</b>) and transfer to the preheated oven. </li>
<li>Bake until puffed and cooked through, 15-20 minutes (the baking time will increase if you are making more than 1-2 muffins) depending on the size of your muffin tins or cups.</li>
<li>You can enjoy them now, or remove them from the baking cups and let cool- cooled texture will be similar to a custard, while fresh from the oven they will be more like a pancake in texture. </li>
</ol>
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*I just added a few each day to my frittatas, for some extra fat. You could also use them to make <a href="http://jensgonepaleo.blogspot.com/search/label/Mayonnaise">homemade mayonnaise</a> or a <a href="http://jensgonepaleo.blogspot.com/2010/01/eggs-benedict-wsavory-waffles-paleo.html">hollandaise</a> for roasted asparagus, or other veggies. </div>
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And, there you have it...Post-Workout "Muffins"! I created these as a way to have something that I could carry with me in my car, that would be easy to eat, and would taste good. I LOVE them...Scott does not; he likes the flavor (they are nice and sweet from the roasting and the spice mixture makes them really flavorful), but not the texture. So, before you make a bazzillion of these, try them for yourself. The texture is souffle-like, right out of the oven, but changes to more of a custardy muffin after refrigeration. So...there you have it!</div>
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I am playing around with my post-workout food and got an idea as to what what might work best for me from Robb Wolf's site, and <a href="http://robbwolf.com/2008/11/03/post-wo-nutrition/">this post</a> in particular. So, read up and play around with the mix that you feel is most suitable for you. </div>
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Here are my stats, for reference:</div>
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Height: 69"</div>
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Weight: 133lbs </div>
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Waist (measured at smallest point): 29"</div>
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Hips (measured at widest): 37"</div>
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Very Active. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtx4VcO288JZ08erU2drIpRtuWun-_wD5qWpDIc7zh9xv679eIONST_PNqbLVFpf8qffz81Oz8oVhkpsQ4btlUpRoaFLFcwIzxsW8Tb1IM5Sq_Je5_ltlHaXLb8d81cR2doQ-jGopMODlY/s1600/477838_376939959003199_145055752_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtx4VcO288JZ08erU2drIpRtuWun-_wD5qWpDIc7zh9xv679eIONST_PNqbLVFpf8qffz81Oz8oVhkpsQ4btlUpRoaFLFcwIzxsW8Tb1IM5Sq_Je5_ltlHaXLb8d81cR2doQ-jGopMODlY/s400/477838_376939959003199_145055752_o.jpg" style="cursor: move;" width="256" /></a></div>
jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com3tag:blogger.com,1999:blog-2713263099479195389.post-64582832085144402642013-01-08T13:33:00.004-08:002013-01-08T13:33:57.912-08:00Roasted Spaghetti Squash<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU24_b-C3A4XxqW8AapUZ_xjCd_qGpCK9eC3RyAmK6P6_CcXTvn0JJrA0yFMgS7o7lEGr24ZioN30FIFoWMxLqfP4bzQnCt6odt-30aYN8T-DEjtybtO11L4-W84eapbORplLwQryDed2k/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU24_b-C3A4XxqW8AapUZ_xjCd_qGpCK9eC3RyAmK6P6_CcXTvn0JJrA0yFMgS7o7lEGr24ZioN30FIFoWMxLqfP4bzQnCt6odt-30aYN8T-DEjtybtO11L4-W84eapbORplLwQryDed2k/s400/photo+1.JPG" width="400" /></a></div>
<div>
<b><u><br /></u></b></div>
<div>
<b><u>Ingredients</u></b></div>
<div>
1 Large Spaghetti Squash, cut in half lengthwise and deseeded*</div>
<div>
2T. Coconut Oil or Clarified Butter (I used <a href="http://www.greenpasture.org/public/Products/CoconutGhee/index.cfm" target="_blank">THIS</a>)</div>
<div>
2tsp. Sea Salt</div>
<div>
2tsp. Onion Powder (optional)</div>
<div>
<br /></div>
<div>
*Scoop the seeds out with a spoon, leaving the noodle-like flesh intact.</div>
<ol>
<li>Preheat oven to 350F. </li>
<li>Place the squash halves on a baking sheet, flesh-side up. Rub with fat (1T. per side) and sprinkle with sea salt and onion powder (if using). </li>
<li>Transfer baking sheet to oven and bake, flesh-side up, for 1-hour. </li>
<li>After 1-hour, flip the squash upside down so that it is skin-side up in the baking sheet. Bake an additional 90-minutes, until the edges of the squash flesh are brown and caramelized. </li>
<li>Scoop the "noodles" from the skin and serve. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkVqwoD1aZlp8RWb60frbxNScMTpta9jrYkqKKifvM2EcrFKBfR2fhHRDdN2QWF6ppoLVjc_O3gHpH9nfx_G3tqQvjDZG6zwXzS-htDYdLSVIu67ozen_Y0rcNDBMDfr6dNPHWymlb1o8s/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkVqwoD1aZlp8RWb60frbxNScMTpta9jrYkqKKifvM2EcrFKBfR2fhHRDdN2QWF6ppoLVjc_O3gHpH9nfx_G3tqQvjDZG6zwXzS-htDYdLSVIu67ozen_Y0rcNDBMDfr6dNPHWymlb1o8s/s400/photo+2.JPG" width="400" /></a></div>
<div>
I actually discovered this way of baking by accident, when I left my squash in the oven [after turning it off] overnight. The result was a more flavorful, less watery "noodle". </div>
</div>
jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com2tag:blogger.com,1999:blog-2713263099479195389.post-31186003350452550692012-12-30T18:34:00.000-08:002012-12-30T18:34:04.605-08:00Sausage, Butternut Squash, and Brussels SproutsIt's been months since my last post...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVacvmy9iqA8Y1nAvOZgPPLF1K95Es7aJv8NxDZ4FodFfV1epHNQAdQF1qT3eyhyphenhyphen6fbB40SwqqBswRVoZCljEKlcwPggfM0khIyN2VAXxyLS9R44aV32zQRwLpM_9kZJj5WamSt4ZgPQmx/s1600/photo-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVacvmy9iqA8Y1nAvOZgPPLF1K95Es7aJv8NxDZ4FodFfV1epHNQAdQF1qT3eyhyphenhyphen6fbB40SwqqBswRVoZCljEKlcwPggfM0khIyN2VAXxyLS9R44aV32zQRwLpM_9kZJj5WamSt4ZgPQmx/s400/photo-3.JPG" width="400" /></a></div>
<br />
This is one of those "recipes" that is not really a recipe, but that may be helpful for anyone who doesn't just naturally throw things together.<br />
<br />
I love the combination of bacon, butternut squash, and brussels sprouts [I originally discovered this combination <a href="http://www.williams-sonoma.com/recipe/brussels-sprouts-squash.html" target="_blank">HERE</a>], but had no bacon in my fridge or freezer. I do, however, have a bunch of ground pork so I decided to make some <a href="http://jensgonepaleo.blogspot.com/2011/07/pork-breakfast-sausage.html" target="_blank">Pork Breakfast Sausage</a> and liked the way that this turned out.<br />
<br />
Here's what I did for tonight's meal:<br />
<br />
1lb Pork Breakfast Sausage<br />
3lbs Butternut Squash, peeled, seeded, and cubed<br />
2lbs Brussels Sprouts, trimmed<br />
<br />
The squash and the sprouts should be the same size, so keep that in mind when cutting/trimming.<br />
<br />
<ol>
<li>Preheat oven to 350F.</li>
<li>Heat a large pan over medium-high heat.</li>
<li>Add the sausage to the heated pan and cook until browned; break up the sausage as it cooks.</li>
<li>On a rimmed baking sheet, toss the sprouts, squash, and browned sausage (add fat from the pan) with 1 T. fat and 1 tsp. smoked sea salt until coated. </li>
<li>Transfer baking sheet to the oven and roast until veggies are cooked through and browned; about 1-hour, depending on size of veggies. </li>
</ol>
jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com4tag:blogger.com,1999:blog-2713263099479195389.post-52175932363752125402012-09-09T10:30:00.000-07:002012-09-09T10:36:30.311-07:00Mini "Eggs in a Nest" (Leftover Edition)- REPOST<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7OS3Ol2YZUoxoCaEzoNaU3Fv-7WgyVsuPeRQOsjtAj2QDbb1iE2DYzt4donOC2i8zylaTSPQy4Ure8oERqaPkEWnu7x2vSsQ_6ObWqbnz3H38P6A-ef4CYeAlO4lzagsnjGAnR1jwb5J/s1600/IMG_5400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7OS3Ol2YZUoxoCaEzoNaU3Fv-7WgyVsuPeRQOsjtAj2QDbb1iE2DYzt4donOC2i8zylaTSPQy4Ure8oERqaPkEWnu7x2vSsQ_6ObWqbnz3H38P6A-ef4CYeAlO4lzagsnjGAnR1jwb5J/s400/IMG_5400.JPG" width="298" /></a></div>
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Serves 1-2</div>
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<b><u>Ingredients</u></b>:</div>
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1T. Coconut Oil (or other fat)</div>
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1 Cup Leftover Veggies (I used roasted carrots and celery root, that I had tossed with olive oil and <a href="http://www.epicurious.com/recipes/food/views/Zaatar-106776">Za'atar</a>. I also added a few pinches of shredded, raw zucchini that I had in the fridge.)</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 Cup Leftover Meat (I used <a href="http://www.facebook.com/photo.php?fbid=10150157251189222&set=pu.374517854221&type=1&theater">shredded pork</a>; a pork shoulder that I slow-cooked with salsa verde)</div>
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3 Eggs</div>
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Cilantro or Other Fresh Herb, for garnish (optional)</div>
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<br /></div>
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This is what used for mine, but you can also use ramekins:</div>
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<a href="http://www.amazon.com/Wilton-Aluminum-6-Cup-Jumbo-Muffin/dp/B0000VMFJI">Oversized Muffin Tin</a>*</div>
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</div>
<ol>
<li>Preheat oven to 350F. </li>
<li>Use your fingers to smear the coconut oil into three oversized muffin tin cups. </li>
<li>Distribute the meat and veggies amongst the three cups and form a little indentation for the egg.</li>
<li>Crack eggs and put one egg into each tin, as pictured. Fill remaining, empty, cups with water (about 1/4 full).</li>
<li>Transfer muffin tin to the preheated oven and bake 15-20 minutes, until cooked to your desired doneness. </li>
<li>Use a spoon to scoop out your egg creations, transfer to your plate, and garnish with fresh herbs. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglE-4vHz1ohNVKzW8zLcidPcBUZOE-Mh93vDvjN0gNH0DzPgUWEnLn3qqFpTnRVw2oxOPG5MtgvhoUAZMpdFVByeh3NAbZvOdFEuCo4eLcf7QhcUliqhMmaPgl1JoWCexKdqD000MV4Z-o/s1600/IMG_5404.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglE-4vHz1ohNVKzW8zLcidPcBUZOE-Mh93vDvjN0gNH0DzPgUWEnLn3qqFpTnRVw2oxOPG5MtgvhoUAZMpdFVByeh3NAbZvOdFEuCo4eLcf7QhcUliqhMmaPgl1JoWCexKdqD000MV4Z-o/s200/IMG_5404.JPG" width="167" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXIX0SqlC8pBFoJE5tqfScCpsNCS1b2RaOeML6BpTe6_ZXgWkOwXWI-T3N9VsvoejFZDXveSYMrcDhQOZHBF0eH-4xXo2p3vFjjQYc-FIZvSJh2bZcdnbIRMIe7uslE9pxQm8ezdJ5wns/s1600/IMG_5403.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXIX0SqlC8pBFoJE5tqfScCpsNCS1b2RaOeML6BpTe6_ZXgWkOwXWI-T3N9VsvoejFZDXveSYMrcDhQOZHBF0eH-4xXo2p3vFjjQYc-FIZvSJh2bZcdnbIRMIe7uslE9pxQm8ezdJ5wns/s200/IMG_5403.JPG" width="156" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLV9nXzPqN4OqhkiDv-StPOtiirmzLv4okqu4XoS5r5V9BGq1ztPAIfsOVizGlR757k17Vi0OLEyA-Y8NHdbX5syIAH7jJX3-_UgmvRC1bqA5RbudNuCiZeRKgQGYISCLFfzWE2RVB2QMR/s1600/IMG_5402.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLV9nXzPqN4OqhkiDv-StPOtiirmzLv4okqu4XoS5r5V9BGq1ztPAIfsOVizGlR757k17Vi0OLEyA-Y8NHdbX5syIAH7jJX3-_UgmvRC1bqA5RbudNuCiZeRKgQGYISCLFfzWE2RVB2QMR/s200/IMG_5402.JPG" width="157" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzJniI8jskzaHbRH5JuqnfaaExisJIWKcXU6uyos5mHEJmg7wWixYlg6Evu7W1qdezndL-VWfSfu8bNTpfDxxLFrGR0wkvAS1t_cdrF20khiV_Wib8N2mQC8Mw1G-eHQOnG5kk3o8wZjW/s1600/IMG_5401.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzJniI8jskzaHbRH5JuqnfaaExisJIWKcXU6uyos5mHEJmg7wWixYlg6Evu7W1qdezndL-VWfSfu8bNTpfDxxLFrGR0wkvAS1t_cdrF20khiV_Wib8N2mQC8Mw1G-eHQOnG5kk3o8wZjW/s200/IMG_5401.JPG" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXj-FTtkSmkB0ZbN6Z0eRHspz_aN5Np1FFIPhXS7KE0mcGYaT5kXt3KgwBKX5bWBZHdpFyeAN9n_WFCr92Sb_Kulfiwrnirvzszw4NqJ8q0ojGGqTFmgFz0fCkPRDVa7bynOTkzV8yEmL/s1600/IMG_5399.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXj-FTtkSmkB0ZbN6Z0eRHspz_aN5Np1FFIPhXS7KE0mcGYaT5kXt3KgwBKX5bWBZHdpFyeAN9n_WFCr92Sb_Kulfiwrnirvzszw4NqJ8q0ojGGqTFmgFz0fCkPRDVa7bynOTkzV8yEmL/s200/IMG_5399.JPG" width="149" /></a><br />
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This recipe came about because I have little bits (not quite enough to make a full meal) of random leftovers in my fridge that needed to be eaten. I love this "recipe" because all of the prep is done and it doesn't involve any whisking, cutting, or work, other than the filling of muffin tin cups. Easy! </div>
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Let me know if you try this and what combinations you try! </div>
jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com12tag:blogger.com,1999:blog-2713263099479195389.post-64553503659030025112012-05-24T10:55:00.000-07:002012-05-24T10:57:09.271-07:00Ground Pork-Broccoli Rabe Mini Frittatas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIj0_S7CaNOo73ha_gnwtQpudbYJ297EUo-bDZprZ0w0c-RI4Fs7BsXK99p-oQ7Yt5lBzi5TQ23fQAVxm2LdoDC_8DeI-WDyAJuuIy5C_gZgJRXGs2li26I0o0ChuMIZev57z4W5fQpw8/s1600/413435_10150915099699222_374517854221_9505212_1529962473_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIj0_S7CaNOo73ha_gnwtQpudbYJ297EUo-bDZprZ0w0c-RI4Fs7BsXK99p-oQ7Yt5lBzi5TQ23fQAVxm2LdoDC_8DeI-WDyAJuuIy5C_gZgJRXGs2li26I0o0ChuMIZev57z4W5fQpw8/s320/413435_10150915099699222_374517854221_9505212_1529962473_o.jpg" width="320" /></a></div>
1lb Ground Pork<br />
1 cup Chopped Broccoli Rabe<br />
1 T. Fat, plus extra for greasing tins<br />
1 T. <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspenzeysforward.html" target="_blank">Penzeys Forward Seasoning</a> (this is one of my new favorites)<br />
Pinch of Sea Salt<br />
<br />
12-14 Eggs (depends on the size of your eggs)<br />
2 T. <a href="http://jensgonepaleo.blogspot.com/2012/04/chive-oil_15.html" target="_blank">Chive Oil</a><br />
1 T. <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeystuscan.html" target="_blank">Penzeys Tuscan Sunset</a> (I use this regularly, as my "Italian Seasoning")<br />
1 tsp. <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysgarlic.html" target="_blank">Granulated Garlic Powder</a> (the BEST garlic powder I've tried...LOVE it!)<br />
Pinch of Sea Salt<br />
<br />
<ol>
<li>Preheat oven to 350F. </li>
<li>Grease muffin tins; I use my fingers to smear the fat evenly throughout the cups.</li>
<li>Melt 1T. fat in a saute pan, over medium-high heat. Add the pork and brown; breaking up the meat throughout the process. Add chopped broccoli rabe and seasoning and toss to combine. Set aside to cool slightly. </li>
<li>While meat is browning, break eggs into a blender (or bowl), add chive oil, salt, and seasoning. Blend until whipped and slightly frothy (about 15 seconds). </li>
<li>Transfer meat-veggie mixture to the muffin cups, evenly distributing the mix. </li>
<li>Pour egg mixture over the meat-veggie mixture until filled to the top*.</li>
<li>Transfer the muffin tin to the preheated oven and bake until puffed, about 20-30 minutes.</li>
</ol>
<div>
*I added slices of tomato (sprinkled with additional Tuscan Seasoning and sea salt) to the tops of my frittatas, prior to baking. </div>jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com56tag:blogger.com,1999:blog-2713263099479195389.post-21470540418052914642012-04-25T12:12:00.001-07:002012-05-05T14:09:11.985-07:00Easy Waffles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwjmlzftnlNPWx2NsN2z0KO-wEL-0Es7uI7vBY049775C69kY4DdTebbWZWd1sTAzaIbn2yvl_ABSqeJDavlPF8_sk3sJzcP7WcDfSYhoTGMqWDD9zdAX_WLH0IpGfiBmm4iLpzk3l3-w/s1600/DSC_0710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwjmlzftnlNPWx2NsN2z0KO-wEL-0Es7uI7vBY049775C69kY4DdTebbWZWd1sTAzaIbn2yvl_ABSqeJDavlPF8_sk3sJzcP7WcDfSYhoTGMqWDD9zdAX_WLH0IpGfiBmm4iLpzk3l3-w/s400/DSC_0710.JPG" width="400" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGQymP1Xjf0S3GZhiVm62MUplSiFnrKn_xn59OQR_Hu1Aw5-cabwvpNUEZOE5EuMhE2LKOJbB9PkvDx_dDUnkroWkd2Ys0jcNm-Qb9ZlifNx3UCXSaHS-TtERr-AGJlZ3C-AsxxV-SCrr/s1600/Green+Waffle.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGQymP1Xjf0S3GZhiVm62MUplSiFnrKn_xn59OQR_Hu1Aw5-cabwvpNUEZOE5EuMhE2LKOJbB9PkvDx_dDUnkroWkd2Ys0jcNm-Qb9ZlifNx3UCXSaHS-TtERr-AGJlZ3C-AsxxV-SCrr/s400/Green+Waffle.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With Spinach (above)</td></tr>
</tbody></table>
I wake up at 4:15am every morning, to coach at <a href="http://crossfitoregoncity.com/" target="_blank">CrossFit Oregon City</a>. Breakfast is usually pretty simple- leftovers from dinner, a leftover frittata, or scrambled eggs. I love eggs and eat them pretty much every morning, but Monday I wanted to switch things up a bit. Though I've done so plenty of times in the past, I've discovered that Paleo-ifying treats (i.e. waffles, breads, muffins...) can be just too dangerous for me so I tend not to do so. But, this creation takes all of the ingredients (plus a little baking powder and coconut flour, for a little added substance) that I would normally throw into a frittata, blends them, and cooks them into a tasty little travel-friendly meal. I'm hooked.<br />
<br />
<b>Ingredients</b><br />
4 Eggs<br />
1/4 cup Roasted Yam<br />
1 T. Coconut Flour<br />
1/2 tsp. <a href="http://www.hainpurefoods.com/products/product.php?prod_id=1842" target="_blank">Baking Powder</a> (<a href="http://www.thespunkycoconut.com/2010/01/how-to-make-your-own-grain-free-corn.html" target="_blank">HERE</a> is a recipe, if you'd like to make your own)<br />
<i>For a little sweetness (this is how I like mine)</i>:<br />
1 T. Cinnamon<br />
1/2 T. Vanilla Extract<br />
<ol>
<li>Blend ingredients in the blender (I just use a cheap Hamilton Beach blender, so any blender should work) until smooth.</li>
<li>Pour batter into a preheated, greased waffle iron** and cook according to your waffle iron's directions. </li>
</ol>
<i>Optional</i>: 2 Handfuls Baby Spinach*<br />
<br />
*The spinach wasn't in my original concoction, but was added today to get a little bit of green in me. I didn't really taste it, but also didn't let my waffles cool at all...the flavor may be more prominent as the waffles cool.<br />
**My waffle iron held all of the batter, but each iron will be different.<br />
<br />
I ate the waffles with my hands, but you could serve with maple syrup, sliced strawberries (or other fruit) if preparing the sweeter version. Serve folded around lunch meat and arugula for a savory meal. Either way, this recipe is super easy and tasty.jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com11tag:blogger.com,1999:blog-2713263099479195389.post-21348649073852864182012-04-15T19:19:00.002-07:002012-04-15T19:19:21.595-07:00Chive Oil<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHsVLF5C3sMQmJj4oOr0jKh3cBPEGJcYYVlOAQsuQJS6_jBCPhMPiePZuwJJX1j6WQekCuHKFVnWED5QHBYq7GLK2uWlZT1Iaj5pRo-m8XmS_To-4cZ7MUcS7H_YfRXJFcWQS-fcspVFWP/s1600/DSC_0717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHsVLF5C3sMQmJj4oOr0jKh3cBPEGJcYYVlOAQsuQJS6_jBCPhMPiePZuwJJX1j6WQekCuHKFVnWED5QHBYq7GLK2uWlZT1Iaj5pRo-m8XmS_To-4cZ7MUcS7H_YfRXJFcWQS-fcspVFWP/s400/DSC_0717.JPG" style="cursor: move;" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #222222; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">1/2 C Extra Virgin Olive Oil (I recommend </span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><a href="http://kasandrinos.com/" target="_blank">Kasandrinos Imports</a></span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #222222; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">1/4 C Snipped Fresh Chives</span></div><ol><li><span class="Apple-style-span" style="color: #222222; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">In a blender, puree the oil and chives until smooth. </span></li>
<li><span class="Apple-style-span" style="color: #222222; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">Strain out the chive pulp, for a smooth consistency, and set strained oil aside (it will be a really pretty green hue). </span></li>
</ol><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;">This oil can be made in larger batches and used as a base for many</span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"><span id="SPELLING_ERROR_7"><a href="http://jensgonepaleo.blogspot.com/search/label/Vinaigrette%2FDressing" target="_blank">vinaigrettes</a></span></span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;">...get creative! You can also drizzle the chive oil on grilled chicken or garnish your plate before serving, to up the</span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"><span id="SPELLING_ERROR_8">presentation</span></span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;">a bit.</span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;">I don't have an exact</span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"><span id="SPELLING_ERROR_9">time frame</span></span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18px;">for freshness, but I've found that they will last at least a week, if not longer in the fridge. The oil will have a tendency to solidify a bit, so just bring it out to room temperature, whisk, and serve.</span></div>jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com0tag:blogger.com,1999:blog-2713263099479195389.post-60628329859810879822012-03-27T13:23:00.002-07:002012-04-04T09:37:30.783-07:00$100 US Wellness Meats Giveaway<div style="color: #666666; font-family: Helvetica, Arial, san-serif; font-size: 13px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.5em; padding-left: 0px; padding-right: 0px; padding-top: 0.5em;"><a href="http://www.grasslandbeef.com/StoreFront.bok?affId=104020" style="clear: left; color: #ff8747; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;" target="_blank"><img alt="" class="alignleft" height="123" id="ICE-img-5" src="http://www.health-bent.com/wp-content/uploads/uswellness.png" style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; border-width: initial; display: block; float: left; margin-bottom: 0px; margin-left: 0px; margin-right: 10px; margin-top: 4px; max-width: 584px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative; z-index: 2;" title="uswellness" width="123" /></a></div><ul style="color: #666666; font-family: Helvetica, Arial, san-serif; font-size: 13px; line-height: 16px; list-style-position: outside; list-style-type: none; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="list-style-position: outside; list-style-type: disc; margin-bottom: 0px; margin-left: 17px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;"><a href="http://www.grasslandbeef.com/Categories.bok?affId=104020?category=Grassland+Beef" style="color: #ff8747; text-decoration: none;" target="_blank">grassland beef</a>, <a href="http://www.grasslandbeef.com/Categories.bok?affId=104020?category=Grassland+Poultry" style="color: #ff8747; text-decoration: none;" target="_blank">chicken</a>, <a href="http://www.grasslandbeef.com/Categories.bok?affId=104020?category=Grassland+Bison" style="color: #ff8747; text-decoration: none;" target="_blank">bison</a>, <a href="http://www.grasslandbeef.com/Categories.bok?affId=104020?category=Grassland+Lamb" style="color: #ff8747; text-decoration: none;" target="_blank">lamb</a>, <a href="http://www.grasslandbeef.com/Categories.bok?affId=104020?category=Gourmet+Rabbit" style="color: #ff8747; text-decoration: none;" target="_blank">rabbit</a></li>
<li style="list-style-position: outside; list-style-type: disc; margin-bottom: 0px; margin-left: 17px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;"><a href="http://www.grasslandbeef.com/Categories.bok?affId=104020?category=Grass-Fed+Dairy" style="color: #ff8747; text-decoration: none;" target="_blank">grass-fed & raw dairy</a></li>
<li style="list-style-position: outside; list-style-type: disc; margin-bottom: 0px; margin-left: 17px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">compassionate certified <a href="http://www.grasslandbeef.com/Categories.bok?affId=104020?category=Compassionate+Certified+Pork" style="color: #ff8747; text-decoration: none;" target="_blank">pork</a></li>
<li style="list-style-position: outside; list-style-type: disc; margin-bottom: 0px; margin-left: 17px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;"><a href="http://www.grasslandbeef.com/Categories.bok?affId=104020?category=Wild+Caught+Seafood" style="color: #ff8747; text-decoration: none;" target="_blank">wild-caught seafood</a></li>
<li style="list-style-position: outside; list-style-type: disc; margin-bottom: 0px; margin-left: 17px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">jerky (beef, turkey, and salmon), <a href="http://www.grasslandbeef.com/Categories.bok?affId=104020?category=Grassland+Beef%3ABeef+Pemmican" style="color: #ff8747; text-decoration: none;" target="_blank">pemmican</a>, and other snacks</li>
<li style="list-style-position: outside; list-style-type: disc; margin-bottom: 0px; margin-left: 17px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;"><a href="http://www.grasslandbeef.com/Categories.bok?affId=104020?category=Grassland+Beef%3ATallow%2C+Marrow+%26+Broth+Products" style="color: #ff8747; text-decoration: none;" target="_blank">tallow</a></li>
<li style="list-style-position: outside; list-style-type: disc; margin-bottom: 0px; margin-left: 17px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;"><a href="http://www.grasslandbeef.com/Categories.bok?affId=104020?category=Grassland+Beef%3ATallow%2C+Marrow+%26+Broth+Products" style="color: #ff8747; text-decoration: none;" target="_blank">marrow, bones & broths</a></li>
</ul><div style="font-family: Helvetica, Arial, san-serif; font-size: 13px; line-height: 16px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: normal;"><a href="http://www.grasslandbeef.com/Page.bok?template=power-your-diet.html" target="_blank"><span class="Apple-style-span" style="color: #666666;">"USWM meats are free of all antibiotics, pesticides, and hormones, and packed with nutrients like Omega-3 Fatty Acids, Vitamins A and E, and CLA—a proven cancer fighter that also aids in lean muscle creation and weight loss." </span></a></span><br />
<div style="color: #666666;"><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: normal;"><br />
</span></div><div style="color: #666666;">Their mission is simple "<span class="Apple-style-span" style="color: #333333; font-family: Georgia, Times, serif; font-size: 15px; line-height: normal;"><em>Do what's good for our animals, good for our planet and good for you." </em></span>Every order is bundled in freezer packs, surrounded by a styrofoam cooler and delivered to your doorstep completely frozen. You can read more about who they are and about their farming practices <a href="http://www.grasslandbeef.com/Page.bok?file=about.html" style="color: #ff8747; text-decoration: none;" target="_blank">here</a>.</div></div><div style="color: #666666; font-family: Helvetica, Arial, san-serif; font-size: 13px; line-height: 16px;"><br />
</div><div style="color: #666666; font-family: Helvetica, Arial, san-serif; font-size: 13px; line-height: 16px;"><b>THE DETAILS</b></div><div style="color: #666666; font-family: Helvetica, Arial, san-serif; font-size: 13px; line-height: 16px;"><br />
</div><div style="color: #666666; font-family: Helvetica, Arial, san-serif; font-size: 13px; line-height: 16px;"><a href="http://blog.grasslandbeef.com/newsletter-sign-up" style="color: #ff8747; text-decoration: none;" target="_blank">Sign up for the US Wellness Meats newsletter</a> & "<a href="https://www.facebook.com/pages/Jens-Gone-Paleo/374517854221" style="color: #ff8747; text-decoration: none;" target="_blank">Like" Jen's Gone Paleo on Facebook</a>– then post in our comments section below that you did so. Giveaway ends Wednesday, April 4th at 11:59 PST. The winner will be announced/emailed on Thursday, April 5th. I'll be picking one random winner.</div><div style="color: #666666; font-family: Helvetica, Arial, san-serif; font-size: 13px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.5em; padding-left: 0px; padding-right: 0px; padding-top: 0.5em;">Open to U.S. residents only.</div><div style="color: #666666; font-family: Helvetica, Arial, san-serif; font-size: 13px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.5em; padding-left: 0px; padding-right: 0px; padding-top: 0.5em;"><b>To be eligible, you need to comment by Wednesday, April 4th at 11:59 PST</b></div><div style="font-family: Helvetica, Arial, san-serif; font-size: 13px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.5em; padding-left: 0px; padding-right: 0px; padding-top: 0.5em;"><span class="Apple-style-span" style="color: #e69138;">You can check out my recipes, using US Wellness Meats products, </span><a href="http://www.grasslandbeef.com/Page.bok?template=featured_chef_cereghino.html" target="_blank"><span class="Apple-style-span" style="color: orange;">HERE</span></a><span class="Apple-style-span" style="color: #e69138;">. </span></div>jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com181tag:blogger.com,1999:blog-2713263099479195389.post-66139592417019060552012-02-25T14:30:00.001-08:002013-06-02T11:59:43.841-07:00Coconut Milk Coffee CreamerWhile I don't require our members (of <a href="http://oregoncitycrossfit.com/">CrossFit Oregon City</a>) to eat 100% Paleo, I do encourage them to make changes toward a less processed way of eating. We talk about food regularly, host Paleo potlucks often, and sell a variety (<i><a href="http://www.theclothesmakethegirl.com/wellfed/">Well Fed</a></i>, <i><a href="http://www.makeitpaleo.com/">Make It Paleo</a></i>, <i><a href="http://paleocomfortfoods.com/">Paleo Comfort Foods</a></i>, and <a href="http://everydaypaleo.com/"><i>Everyday Paleo</i></a>) of cookbooks to encourage our members to experiment with a way of eating that has been life-changing for us (and many others). So far, it seems that the biggest struggle (other than bread) people have had was a dependence on their chemical-laden coffee creamer...and, they've discovered that canned, full-fat coconut is just not the same.<br />
<br />
I've found that if I heat my coconut milk, add it to a blender, top with black coffee, whip until frothy, and top with cinnamon, I can create a latte-like concoction that satisfies my morning craving. But, some days I just want something a little more exciting (i.e. sweet), so I came up with this recipe:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaKcFr2y0tTypYgwELy9ntlGc1TI1mcTQCmYJrtqfHkVVhF73Wuc6SuE7n8Ozc-g6rG7Whj3KIHB_zliDW7JsgEWJxCyFKyvyBurC6UoxRKCwc-putmb5tolHtb3pKCfS-U69rShxyMpx/s1600/Coffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaKcFr2y0tTypYgwELy9ntlGc1TI1mcTQCmYJrtqfHkVVhF73Wuc6SuE7n8Ozc-g6rG7Whj3KIHB_zliDW7JsgEWJxCyFKyvyBurC6UoxRKCwc-putmb5tolHtb3pKCfS-U69rShxyMpx/s320/Coffee.jpg" width="248" /></a></div>
<b style="text-decoration: underline;">Coconut Milk Coffee Creamer</b> (makes 6-8 servings)<br />
1 Can Full-Fat Coconut Milk (I like <a href="http://www.thaikitchen.com/products/coconut-milk/organic-coconut-milk.aspx" target="_blank">THIS</a> brand)<br />
3-4 Medjol Dates (pit removed)<br />
1 Vanilla Bean*, scraped (you're using the seeds from inside the pod)<br />
<br />
*Use 1T. Vanilla Extract (free of sugar, glycerin, or other junk), if you're using alcohol and not on a Whole30.<br />
<br />
<i>Optional Add-Ins</i>:<br />
-Cinnamon<br />
-Pumkin Pie Spice<br />
-Orange Zest<br />
-Unsweetened Cocoa Powder<br />
<ol>
<li>Add the dates, vanilla bean seeds/scrapings plus 1T. hot water to a blender and puree until smooth(ish).</li>
<li>Add 1/4 of the can of coconut milk and blend until smooth (it's near impossible to create a completely smooth puree, so just be ok with the speckles of date).</li>
<li>Add the remaining 3/4 can of coconut milk and blend. </li>
<li>Transfer mixture to a container and transfer to the fridge until ready to use.</li>
</ol>
Once refrigerated, the mixture will set to a whip cream-like consistency. Use as creamer or a topping for sliced berries.jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com7tag:blogger.com,1999:blog-2713263099479195389.post-2585065045171141792012-02-21T14:28:00.000-08:002012-02-21T14:30:40.585-08:00Paleo Kits GIVEAWAY<span class="Apple-style-span" style="color: #555555; font-family: Georgia, serif; font-size: 16px; line-height: 24px;"></span><br />
<div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal normal 16px/1.5em Georgia, serif; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><div style="text-align: center;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: normal;">I'm excited to announce that one of my readers will be the lucky recipient of a </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: normal;"><a href="http://stevesoriginal.com/cart/Journeyman-Pack/"><span class="Apple-style-span" style="color: #6aa84f;">Steve's Original Paleo Kits Sampler Pack</span></a>!</span></div><div style="color: #555555; text-align: center;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: normal;"><br />
</span></div><div style="color: #555555;"><span class="Apple-style-span" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #e9318f; font-family: Georgia, 'Times New Roman', serif; font-size: small; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;"><a href="http://cavegirleats.files.wordpress.com/2011/10/screen-shot-2011-10-18-at-3-32-22-pm.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #e9318f; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;"><img alt="" class="aligncenter size-full wp-image-2929" height="262" id="ICE-img-2" src="http://cavegirleats.files.wordpress.com/2011/10/screen-shot-2011-10-18-at-3-32-22-pm.png" style="background-attachment: initial; background-clip: initial; background-color: rgba(255, 255, 255, 0.699219); background-image: initial; background-origin: initial; border-bottom-color: rgb(21, 150, 224); border-bottom-style: none !important; border-color: initial !important; border-color: initial; border-left-color: rgb(21, 150, 224); border-left-style: none !important; border-right-color: rgb(21, 150, 224); border-right-style: none !important; border-style: initial; border-top-color: rgb(21, 150, 224); border-top-style: none !important; border-width: initial !important; display: block; margin-bottom: 15px; margin-left: auto; margin-right: auto; margin-top: 0px; max-width: 100%; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; text-align: center; vertical-align: baseline;" title="Screen shot 2011-10-18 at 3.32.22 PM" width="396" /></a></span></div></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal normal 16px/1.5em Georgia, serif; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Steve’s Club provides athletic training and mentorship to at-risk youth. It opens doors, changes lives, and creates mentally strong, goal-oriented youth.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 24px;"><a href="http://www.stevesoriginal.com/" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="color: #6aa84f;">Steve’s Original products</span></a> were created to support the mission of Steve’s Club (and now Steve’s Club National Program).</span><span class="Apple-style-span" style="line-height: 24px;"></span><br />
<div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #555555; font-family: Georgia, 'Times New Roman', serif; font: normal normal normal 16px/1.5em Georgia, serif; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="line-height: 24px;"><a href="http://cavegirleats.files.wordpress.com/2011/10/screen-shot-2011-10-15-at-11-44-31-am.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #1596e0; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;"><img alt="" class="aligncenter size-full wp-image-2928" height="190" id="ICE-img-3" src="http://cavegirleats.files.wordpress.com/2011/10/screen-shot-2011-10-15-at-11-44-31-am.png" style="background-attachment: initial; background-clip: initial; background-color: rgba(255, 255, 255, 0.699219); background-image: initial; background-origin: initial; border-bottom-color: rgb(21, 150, 224); border-bottom-style: none !important; border-color: initial !important; border-color: initial; border-left-color: rgb(21, 150, 224); border-left-style: none !important; border-right-color: rgb(21, 150, 224); border-right-style: none !important; border-style: initial; border-top-color: rgb(21, 150, 224); border-top-style: none !important; border-width: initial !important; display: block; margin-bottom: 15px; margin-left: auto; margin-right: auto; margin-top: 0px; max-width: 100%; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; text-align: center; vertical-align: baseline;" title="Screen shot 2011-10-15 at 11.44.31 AM" width="273" /></a></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal normal 16px/1.5em Georgia, serif; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A brief history of Steve’s Club and the Paleo Kit can be found <span class="Apple-style-span" style="color: #6aa84f;">HERE</span>.</span></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> <b>Here’s how you enter</b>:</span><br />
<div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal normal 16px/1.5em Georgia, serif; line-height: 24px; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1) If you haven’t already, “Like”<span class="Apple-style-span" style="color: #6aa84f;"> <span class="Apple-style-span"><span class="Apple-style-span" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-color: initial; border-style: initial; outline-color: initial; outline-style: initial;">J</span></span>en's Gone Paleo</span> and <a href="https://www.facebook.com/pages/Paleo-Kits-Real-Food-For-Real-Athletes/127876913168" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="color: #6aa84f;">Paleo Kits</span></a> on Facebook.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal normal 16px/1.5em Georgia, serif; line-height: 24px; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2) “Share” <a href="https://www.facebook.com/photo.php?fbid=10150624695734222&set=a.417386674221.189387.374517854221&type=1&theater" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="color: #6aa84f;">this post to your own profile <span style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;"><strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">FROM FACEBOOK</strong></span> by clicking “share</span></a>.” Let’s tell as many people as possible about the mission of Steve’s Club.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal normal 16px/1.5em Georgia, serif; line-height: 24px; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The winner will be chosen at random from those who’ve shared. </span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font: normal normal normal 16px/1.5em Georgia, serif; line-height: 24px; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">*Giveaway outline courtesy of <a href="http://cavegirleats.com/2011/10/18/paleo-kit-sampler-pack-giveaway/">Cave Girl Eats</a>. </span></div></div>jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com4tag:blogger.com,1999:blog-2713263099479195389.post-82618930950749105562012-02-01T21:33:00.000-08:002013-09-07T19:43:25.315-07:00Basil-Macadamia Nut Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Wx2jrx9yBQa3Q6KjYOtVlo4XtYB8hdtfbEdYYwVdLCCYWXWFf7uWEYntYrhV6d8bVA-qEGkcXBeaNqF30S3XwJ5xsSrbZYdH15tezS9FaZlRP0Ovatz90-J6YqlhncP_Im-7YPgvssUl/s1600/photo-247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Wx2jrx9yBQa3Q6KjYOtVlo4XtYB8hdtfbEdYYwVdLCCYWXWFf7uWEYntYrhV6d8bVA-qEGkcXBeaNqF30S3XwJ5xsSrbZYdH15tezS9FaZlRP0Ovatz90-J6YqlhncP_Im-7YPgvssUl/s320/photo-247.jpg" width="254" /></a></div>
4oz Fresh Basil<br />
1/4 Cup <a href="http://www.hawaiianhost.com/mm5/merchant.mvc?Screen=PROD&Store_Code=HH&Product_Code=22264&Category_Code=MN7">Dry Roasted Macadamia Nuts</a> (also try w/Pistachios)<br />
1/2 Cup <a href="http://kasandrinos.com/">Extra Virgin Olive Oil </a><br />
1/2 tsp Granulated Garlic (I like <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysgarlic.html">Penzeys</a>)<br />
Sea Salt, to taste<br />
<br />
<ol>
<li><span class="Apple-style-span" style="line-height: 16px;">In a food processor, combine the basil, macadamia nuts, garlic, and salt. Pulse until ground to a fine paste, about 1 minute. </span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. </span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">Adjust seasoning to taste. </span></li>
</ol>
jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com4tag:blogger.com,1999:blog-2713263099479195389.post-48460454872799332582011-11-30T10:12:00.000-08:002011-12-05T04:57:39.930-08:00Chestnut-Sausage Stuffing/Dressing (Paleo)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wbS1RZsyJYLRZoo5gH2NehnHbT1qrVnNwEgXSEklwY1FcjnNaSUWwJcJsrY3RGEiJ__OppwEwXwX37325nTp__n-ZL3xgDTVSiJRGkEzzJR3GHll_Mp38QmFJC8COZZg9ZQKMfCgw0uF/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wbS1RZsyJYLRZoo5gH2NehnHbT1qrVnNwEgXSEklwY1FcjnNaSUWwJcJsrY3RGEiJ__OppwEwXwX37325nTp__n-ZL3xgDTVSiJRGkEzzJR3GHll_Mp38QmFJC8COZZg9ZQKMfCgw0uF/s400/DSC_0042.JPG" width="400" /></a></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><b><u>Ingredients</u></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">4 T. Fat (use coconut oil, clarified butter, ghee, or duck fat)</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1 lb <a href="http://jensgonepaleo.blogspot.com/2011/07/pork-breakfast-sausage.html" target="_blank">Ground Pork Sausage</a></span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">3 Leeks, cleaned, halved lengthwise, and thinly sliced</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">2 tsp. <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysgarlic.html" target="_blank">Granulated Garlic</a></span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1 T. <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysbavarian.html" target="_blank">Penzeys Bavarian Seasoning</a> (you can also use your favorite Italian Seasoning blend)</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1 tsp. <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssage.html" target="_blank">Dried Rubbed Sage</a></span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">2 tsp. Sea Salt</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Freshly Ground Pepper, to taste</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><br />
</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="background-color: #fff2cc; letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1 Loaf Basic Bread* (“<a href="http://paleocomfortfoods.com/" target="_blank">Paleo Comfort Foods</a>”, pg. 116), sliced, cubed and toasted </span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="background-color: #fff2cc;">1 cup Roasted and Peeled <a href="http://www.williams-sonoma.com/recipe/tip/all-about-chestnuts.html" target="_blank">Chestnuts</a>, roughly chopped</span><span class="Apple-style-span" style="background-color: white;"> (this was about 2 handfuls, pre-roasted nuts)**</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><br />
</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">3 Tbs. minced fresh flat-leaf parsley</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">2 cups Chicken Stock (use <a href="http://jensgonepaleo.blogspot.com/2010/11/homemade-chicken-stock.html" target="_blank">Homemade</a> or another good-quality stock)</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Turkey Neck (not necessary, but I add it to the top of my dressing to cook it and impart some of the flavor)</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">*I added 1 T. <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeystuscan.html" target="_blank">Penzeys Tuscan Sunset Seasoning</a> and a pinch of <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysgarlic.html" target="_blank">Granulated Garlic</a> and <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssage.html" target="_blank">Rubbed Sage</a> to my loaf, before baking. </span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 12.0px 0.0px;"></div><ol><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Preheat an oven to 375°F. Grease a 3-quart baking dish with 1 Tbs. of fat. </span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">In a large pan over medium-high heat, cook and crumble the sausage until lightly browned and cooked through, about 7 minutes. Transfer to a plate. </span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">In the same pan over medium heat, melt the remaining 3 Tbs. fat. Add the leeks and sauté until soft, 10 to 12 minutes. Add the granulated garlic, seasoning, sage, salt and pepper and cook, stirring occasionally, until the leeks are tender, about 10 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">In a large bowl, combine the sausage, leek mixture, chestnuts, bread cubes, and parsley. Stir in the stock 1/2 cup at a time, making sure that your mixture is moistened but not soggy. You may not need all of the stock. Transfer the stuffing to the prepared baking dish (place the turkey neck on top, if using), cover with foil and bake for 30 minutes. Remove the foil and continue baking until the top is golden brown and crisp.</span></li>
</ol><span class="Apple-style-span" style="background-color: #fff2cc; font-family: Times, 'Times New Roman', serif; font-size: small;">Prepare in advance. </span><br />
<span class="Apple-style-span" style="background-color: #fff2cc; font-family: Times, 'Times New Roman', serif; font-size: small;"><br />
</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: Times, 'Times New Roman', serif; font-size: small;">**Click <a href="http://networkedblogs.com/r4yo9">HERE</a> to see how NomNomPaleo roasts chestnuts. </span>jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com1tag:blogger.com,1999:blog-2713263099479195389.post-88625568068561993812011-11-20T21:13:00.000-08:002011-11-30T10:32:09.475-08:002011 Thanksgiving Menu<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6LuVgONdKSTddhyphenhyphen3CsJyC98n12R0yhjZYSjjf4-Une4j3QMPJLpdQBnnsTM8mXMhq7l-CoxR3uyYC7iOyUgZO_g4Pjz9vyABV1gWk1eM4X3XCapn13imjVdo_1qZXtEELrkA4wjey2sS0/s1600/DSCN0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6LuVgONdKSTddhyphenhyphen3CsJyC98n12R0yhjZYSjjf4-Une4j3QMPJLpdQBnnsTM8mXMhq7l-CoxR3uyYC7iOyUgZO_g4Pjz9vyABV1gWk1eM4X3XCapn13imjVdo_1qZXtEELrkA4wjey2sS0/s400/DSCN0004.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><u>Hors D'oeuvres</u></b></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Almond-Stuffed Bacon-Wrapped Dates</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><a href="http://jensgonepaleo.blogspot.com/2010/11/crab-cakes.html" style="color: #0000cc;" target="_blank">Crab Cakes</a></span><span class="Apple-style-span" style="border-collapse: collapse;"> </span></span><br />
<div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><u>Main Dish</u></b></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://jensgonepaleo.blogspot.com/2010/11/moist-and-delicious-roasted-turkey.html">Roasted Turkey w/Gravy</a></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://jensgonepaleo.blogspot.com/2010/11/sour-cherry-orange-cranberry-sauce.html" style="color: #0000cc;" target="_blank">Sour Cherry-Orange Cranberries</a></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Chestnut Dressing</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><u>Side Dishes</u></b></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mashed Potatoes*</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://jensgonepaleo.blogspot.com/2010/11/smokey-sweet-potato-souffle-wbacon.html" style="color: #0000cc;" target="_blank">Smokey Sweet Potato Souffle w/Bacon</a></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.primal-palate.com/2010/11/carrot-souffle.html" style="color: #0000cc;" target="_blank">Carrot Souffle</a> (from "The Food Lovers Primal Palate")</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Roasted Butternut Squash, Celery Root, Fennel w/<a href="http://www.salt-farm.com/p/products.html">Salt-Farm's "Blend #21"</a></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Roasted Brussel Sprouts</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Creamed Onions**</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sauteed Wild Mushrooms w/Thyme (sauteed in clarified butter)</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><u>Desserts</u></b></span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pies***</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.theclothesmakethegirl.com/2011/11/15/paleo-pumpkin-gingerbread-cake-with-maple-vanilla-frosting/">Pumpkin Gingerbread Cake</a> (from "The Clothes Make the Girl")</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://jensgonepaleo.blogspot.com/2010/11/pear-sorbet.html">Pear Sorbet</a> (we'll be adding <a href="http://www.jwine.com/Wines/Specialty/J%20Pear%20Liqueur/">THIS</a> Pear Liqueur to ours)</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">*Not even close to Paleo. I make these with garlic-infused heavy cream and lots of pasture butter...totally not healthy, but worth each indulgent bite. </span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">**Not Paleo (calls for heavy cream), but this is my Uncle's request every year. I'll use arrowroot, instead of flour, so it's free of flour. </span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">***My aunt makes the most beautiful pies...thankfully, I've never been a pie fan. </span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><i>What's on your menu this year? Do you indulge or keep it clean? </i></b></span></div>jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com2tag:blogger.com,1999:blog-2713263099479195389.post-29109595472441468142011-11-20T15:02:00.000-08:002012-02-21T13:52:20.328-08:00Homemade Bacon (Sugar-Free)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheCc3l5d8q2CqmNuExAhGuQZihVrRE2lt0VxaMi4i1lWL8wJpSF4q-RbrzPYz4jL4zOFNbmCjDhtHxwcP9i_9ztn4niQpcVLApQ_ciUnLOyl4XQmRRFuFABr_jfsLqx1akub5BugxoGBr/s1600/Bacon+and+Eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheCc3l5d8q2CqmNuExAhGuQZihVrRE2lt0VxaMi4i1lWL8wJpSF4q-RbrzPYz4jL4zOFNbmCjDhtHxwcP9i_9ztn4niQpcVLApQ_ciUnLOyl4XQmRRFuFABr_jfsLqx1akub5BugxoGBr/s400/Bacon+and+Eggs.jpg" width="313" /></a></div><b><u>Ingredients</u></b><br />
1lb Pork Belly, skin removed*<br />
2 T. <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysbbq_americas.html">Barbecue of the Americas</a> (use your favorite seasoning blend)<br />
1 tsp. Smoked Sea Salt (I used #41, from <a href="http://www.salt-farm.com/p/products.html">Salt-Farm</a>)<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tsp. <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysancho.html">Ancho Chili Pepper</a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 tsp. <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysgarlic.html">Granulated Garlic Powder</a></div><br />
*Mine still had skin on, but you could ask for it to be removed for you. If the skin is still on, make sure you have a super sharp knife and be careful not to remove too much of the fat. Once removed, if you're feeling adventurous, sprinkle the skin with a little sea salt and bake (on a cooling rack-lined baking sheet) at 350F for about an hour or until crispy. Enjoy!<br />
<ol><li>Mix spices in a small bowl and set aside.</li>
<li>Place pork belly in a large plastic bag. Add seasoning mix to the bag and rub into belly, to coat. Seal bag, making sure to squeeze out as much air as possible. </li>
<li>Transfer to the fridge and let it hang out for 7 days, flipping on day 4. </li>
</ol><b>One week later</b>:<br />
<ol><li>Remove the pork belly from the fridge. </li>
<li>Preheat oven to 225F. </li>
<li>Place belly skin-side (side that once had skin) up on a baking sheet, fitted with a <a href="http://www.amazon.com/b?ie=UTF8&node=289721">cooling rack</a>.</li>
<li>Roast until internal temperature reaches 145F. </li>
<li>Remove from the oven and let cool. </li>
<li>Once cooled, cover with plastic wrap and transfer to the fridge to hang out over night.</li>
<li>Slice to desired thickness and cook (I like to bake mine, using a foil-lined baking sheet and cooling rack. Bake at 375F until cooked to your desired doneness). </li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw43wT7YclePK0fePCNVwdsZO2__XbrGu1QBGuKU1iXShcV2kXWWcS4fi4MXRajzNGYrctityfWsQHCq-n-TYK-cQ0I7LC2HBWv_HrSMOakBGG4H1REyj4zHd-BlEkX1_YhxuBE4q7l6qB/s1600/Bacon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw43wT7YclePK0fePCNVwdsZO2__XbrGu1QBGuKU1iXShcV2kXWWcS4fi4MXRajzNGYrctityfWsQHCq-n-TYK-cQ0I7LC2HBWv_HrSMOakBGG4H1REyj4zHd-BlEkX1_YhxuBE4q7l6qB/s200/Bacon.jpg" width="200" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKcRRh1ms_Rg7JV8m0RJhv6HpeWlFKxrY7y0WwPIaBZYXCw2DNXrUplPfFZwbnsqaEV1czs3D-RM-N_areBYrEZpQQOvA9HRSXL_xkO4fu5L2Av_s5MQh34uanZTECjYWgCPE3tWR9Mz6/s1600/photo+4.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKcRRh1ms_Rg7JV8m0RJhv6HpeWlFKxrY7y0WwPIaBZYXCw2DNXrUplPfFZwbnsqaEV1czs3D-RM-N_areBYrEZpQQOvA9HRSXL_xkO4fu5L2Av_s5MQh34uanZTECjYWgCPE3tWR9Mz6/s200/photo+4.JPG" width="200" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoPyCyRKsorO1rDKSxOejr1Emz6wMXoCMxobCLih-6nBXiusKq9avDjK-bSLO_qH_Ikx2vv1lZwPeO8sj5ouWHNFJxsfO4PN9Dmh8_kR7DB8O_phcUd8mOCleXi6o8Hwwoxx560vhnBwE/s1600/photo+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoPyCyRKsorO1rDKSxOejr1Emz6wMXoCMxobCLih-6nBXiusKq9avDjK-bSLO_qH_Ikx2vv1lZwPeO8sj5ouWHNFJxsfO4PN9Dmh8_kR7DB8O_phcUd8mOCleXi6o8Hwwoxx560vhnBwE/s200/photo+1.JPG" width="163" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaU84sQe869lHtc6N6IPLkz5AYe0r4vzuWaNplApDTK0cvVHaeezPk1XOn48aZm0hQ1Lqa_-JCwNWuusIbuUdr2b4nH_fQdwnnZIscwTHflfMlV9X4PiX5OpZcyl7bBxsPKqabvqFYXFO2/s1600/photo+3.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaU84sQe869lHtc6N6IPLkz5AYe0r4vzuWaNplApDTK0cvVHaeezPk1XOn48aZm0hQ1Lqa_-JCwNWuusIbuUdr2b4nH_fQdwnnZIscwTHflfMlV9X4PiX5OpZcyl7bBxsPKqabvqFYXFO2/s320/photo+3.JPG" width="320" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4uzInbk-HXMUcHcu7Gj90_Q-1SMROrNbn-a8qjxJLj6C_WikAsWGFqgQb0ddEMp81HwExtUNhxyzUngrzu5x2qNIQHHjIMPSRR_xkqGSXLfU_llp7ejgYORihXwBMJC81nEhcRTGZA7R/s1600/Baking+Bacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4uzInbk-HXMUcHcu7Gj90_Q-1SMROrNbn-a8qjxJLj6C_WikAsWGFqgQb0ddEMp81HwExtUNhxyzUngrzu5x2qNIQHHjIMPSRR_xkqGSXLfU_llp7ejgYORihXwBMJC81nEhcRTGZA7R/s320/Baking+Bacon.jpg" width="239" /></a></div><br />
I found recipe inspiration for this bacon in one of my favorite cookbooks, <i><a href="http://www.welcomebooks.com/primalcuts/">Primal Cuts</a> (p. 232-233)</i>.jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com3tag:blogger.com,1999:blog-2713263099479195389.post-18189269819268506242011-11-18T20:30:00.000-08:002011-11-19T15:40:05.586-08:00A Paleo Thanksgiving (revisited)<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This was our <a href="http://jensgonepaleo.blogspot.com/2010/11/totally-primal-thanksgiving.html">2010 Menu</a> (2011 is being planned this weekend, as I have been ridiculously busy with our new "child"...<a href="http://crossfitoregoncity.com/">CrossFit Oregon City</a>):</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><u><br />
</u></b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><u><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Starters</span></u></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://www.williams-sonoma.com/recipe/spiced-rosemary-nuts.html?cm_src=RECIPESEARCH"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rosemary-Spiced Mixed Nuts</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">*</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://jensgonepaleo.blogspot.com/2010/11/crab-cakes.html">Classic Crab Cakes</a></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">~or~</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://jensgonepaleo.blogspot.com/2010/11/moroccan-style-lamb-meatballs.html">Moroccan-Style Lamb Meatballs</a></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><u><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></u></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://jensgonepaleo.blogspot.com/2010/11/moroccan-style-lamb-meatballs.html"></a></span><b><u><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Main Course</span></u></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jensgonepaleo.blogspot.com/2010/11/bacon-wrapped-turkey-breast-wsausage.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bacon-Wrapped Turkey Breast w/Sausage Stuffing</span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">~or~</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://jensgonepaleo.blogspot.com/2010/11/moist-and-delicious-roasted-turkey.html">Moist and Delicious Roasted Turkey</a></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><u><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></u></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://jensgonepaleo.blogspot.com/2010/11/moist-and-delicious-roasted-turkey.html"></a></span><b><u><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Sides</span></u></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mixed Greens w/Orange, Dried Figs, and Walnuts**</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jensgonepaleo.blogspot.com/2010/11/sour-cherry-orange-cranberry-sauce.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sour Cherry-Orange Cranberry Sauce</span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jensgonepaleo.blogspot.com/2010/11/paleo-dressingstuffingdepending-on.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Paleo Sausage Dressing/Stuffing</span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jensgonepaleo.blogspot.com/2010/11/smokey-sweet-potato-souffle-wbacon.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Smokey Sweet Potato Souffle</span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jensgonepaleo.blogspot.com/2009/12/paleo-friendly-entertaining-side-dishes.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Roasted Brussels Sprouts w/Bacon</span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://jensgonepaleo.blogspot.com/2010/11/paleo-friendly-creamed-spinach.html">Creamed Spinach</a></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><u><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></u></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><u><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Desserts</span></u></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jensgonepaleo.blogspot.com/2010/11/pear-sorbet.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pear Sorbet</span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jensgonepaleo.blogspot.com/2010/11/spiced-pumpkin-souffle.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Spiced Pumpkin Souffles</span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">*I add whole sprigs of rosemary to the oil, to infuse, and then 1T. of additional whole rosemary leaves to the nuts before cooking. I also substitute pure maple syrup for the sugar and actually like the flavor and texture a lot better than the white sugar.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">**Cut out orange sections from 1-2 </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Oranges</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> (do this over a bowl, so that the juices are reserved for the vinaigrette) and set aside. Squeeze all of the juice from the skins and membrane of the orange into the vinaigrette bowl. Add the juice of 1 </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lemon</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> to the bowl. Add equal parts </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Walnut Oil </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">to citrus juice. Add </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sea Salt</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Black Pepper</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, to taste. Whisk to combine.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Toss </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Vinaigrette</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> with </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mixed Greens</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Orange Segments</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Walnuts</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, and </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dried Figs</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pomegranate Seeds </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">add a nice splash of red to this salad. And, </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fresh Mint </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">would add a nice freshness.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmCYoIyQKQcE3GuY45UeNATvZQyKdy3AH4xZX8Ij1D2KnExrpdNGB6IxFtSBn6-qjTCSX8JZLQLwew29LAhx881333RmrLB5L7N47fi6GCH3fhOvVnS7fmtKOOsliOsyOZ-nulD6sWDw/s1600/IMG_2967.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmCYoIyQKQcE3GuY45UeNATvZQyKdy3AH4xZX8Ij1D2KnExrpdNGB6IxFtSBn6-qjTCSX8JZLQLwew29LAhx881333RmrLB5L7N47fi6GCH3fhOvVnS7fmtKOOsliOsyOZ-nulD6sWDw/s400/IMG_2967.jpg" style="cursor: move;" width="400" /></span></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">What's on your Thanksgiving menu? </span></span></i></div>jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com2tag:blogger.com,1999:blog-2713263099479195389.post-83069857026992790652011-09-25T22:14:00.000-07:002011-09-25T22:17:02.124-07:00Grilled Chicken Thighs w/SunButter Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZeDjHrkmF5uVn7Zl9iEb5e4bGdAKr2yOPUxlkXLAKCb4seCx6Tx1ePGX1123NCDTcGwRnxTFynMRYnDix6RDXqBVlik0CYvNyj_jpVo6nPM6VXvC_JLP3drw3PG_ws93BJUC9ZohGJMz/s1600/DSC_1143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZeDjHrkmF5uVn7Zl9iEb5e4bGdAKr2yOPUxlkXLAKCb4seCx6Tx1ePGX1123NCDTcGwRnxTFynMRYnDix6RDXqBVlik0CYvNyj_jpVo6nPM6VXvC_JLP3drw3PG_ws93BJUC9ZohGJMz/s400/DSC_1143.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u><b>Ingredients</b></u>:</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Boneless, Skinless Chicken Thighs (this recipe will work for up to 5lbs)</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 cup Fresh Squeezed Orange Juice</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Juice of 2 Limes</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 T. Olive Oil</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 T. Granulated Garlic</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 T. Ancho Chile Powder</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sea Salt</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Chopped Fresh Cilantro, for garnish</span><br />
<ol><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add all ingredients, except for sea salt, to a large plastic bag or tupperware container and toss to coat. </span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Transfer to the refrigerator and <b>marinate overnight</b>. </span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">When ready to grill, remove from liquid and season thighs with sea salt.*</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Grill, until cooked through. </span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cut thighs in half and transfer to a platter. Serve with toothpicks and sauce (recipe follows). </span></li>
</ol><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">*You can cut the thighs and skewer (make sure to soak wooden skewers, if using) at this point, or grill and cut into bite-size pieces (serve with toothpicks, as hors d'oeuvres) after grilling. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<b><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">SunButter Sauce</span></u></b><br />
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/2 cup SunButter</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/2 cup Coconut Milk</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/2 cup Chicken Stock</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/3 cup BBQ Sauce (use your favorite sauce or make your own)</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/4 tsp. Fish Sauce (I use <a href="http://redboatfishsauce.com/">Red Boat</a>)</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/2 tsp. Ground Ginger</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"></div><ol><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Add all ingredients to a small saucepan and whisk until smooth. </span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Simmer until thickened, whisking often, about 10 minutes. </span></li>
</ol>jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com1tag:blogger.com,1999:blog-2713263099479195389.post-86525727763158654412011-08-30T08:59:00.000-07:002011-09-12T10:22:31.846-07:00Salmon "Pancake"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE88_ucD7j52YdJ04xjyRRmYEI6VrlTAoVjhDbcw_pdPzhupS35O5ZgSZJ4BsLSvt9ffK7_pGikbh0AIB1aJYDMmxYPRmYK_4uCag0A5iU7O2pgFSXsYjs5A6pqC1_clDyG5F14vZ7Op18/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE88_ucD7j52YdJ04xjyRRmYEI6VrlTAoVjhDbcw_pdPzhupS35O5ZgSZJ4BsLSvt9ffK7_pGikbh0AIB1aJYDMmxYPRmYK_4uCag0A5iU7O2pgFSXsYjs5A6pqC1_clDyG5F14vZ7Op18/s400/photo+1.JPG" width="400" /></a></div><b><u><br />
</u></b><br />
<b><u>Ingredients</u></b><br />
1/2 T. Fat (I used coconut oil)<br />
6oz Can Salmon (I used <a href="http://www.skipanonbrand.com/buy.html">this Chinook/King Salmon</a>)<br />
1 Egg<br />
1 T. Chopped Cilantro, plus more for garnish<br />
1/4 tsp. Bay Seasoning<br />
1/2 tsp. Dijon Mustard<br />
Squeeze of Hot Sauce (I use <a href="http://store.franciscoppolawinery.com/Store/ProductDetails/tabid/84/CategoryID/324/ProductID/34850/Default.aspx">this brand</a>)<br />
<br />
*A nice addition to this pancake is 1/4 cup of shredded sweet potato and a pinch of Penzeys "<a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysnorthwoodsfire.html">Northwoods Fire</a>".<br />
<ol><li>Mix ingredients together, to combine. Set aside.</li>
<li>Heat a pan or skillet, over medium-high heat, and add fat.</li>
<li>Add mixture to hot pan, press into a thin (about 1/2" thick) patty, and cook until browned, 3-5 minutes.</li>
<li>Flip patty, reduce heat to medium-low, and cover with a lid. Cook another 3 minutes, until cooked through. </li>
<li>Serve with more hot sauce and a sprinkle of cilantro. </li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ugsfkvQ306EgNYmUAAqgxQNcapTk9ZWmiaxNnvxhF7lZDMrpg3SqhLPkhXk2oidDZBwvP4Ziwoatyth4IwjUKaN8gqeLD7-tGyjOEBTIQHt1huZiJQYqVY8qjs9mn94w4GYX0h14v-v7/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ugsfkvQ306EgNYmUAAqgxQNcapTk9ZWmiaxNnvxhF7lZDMrpg3SqhLPkhXk2oidDZBwvP4Ziwoatyth4IwjUKaN8gqeLD7-tGyjOEBTIQHt1huZiJQYqVY8qjs9mn94w4GYX0h14v-v7/s400/photo+2.JPG" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I ate this, myself, but it could easily be shared or made into smaller cakes and served as an appetizer. You could also add a squeeze of lemon and/or zest to brighten up the flavor...I was just looking for something quick and easy that I could throw together in the AM. Perfect way to start the day!</div>jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com2tag:blogger.com,1999:blog-2713263099479195389.post-68223255798692312062011-08-22T12:32:00.000-07:002011-08-22T12:35:25.372-07:00Paleo Spaghetti w/Meat Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgturN_oj8X2a5BqXlmEZLQ8EjHtEnQk2ZfCsMTeuaX_82VnFS8Bnt8M3Ce8FbXsxCNPPxgFZ1m-s3y1ouaOGYMHLjYt9N6tXaWAJd-SZMFNeI6T7msJSvrAUahIvhyphenhyphenO55dAtx0kII7VUwc/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgturN_oj8X2a5BqXlmEZLQ8EjHtEnQk2ZfCsMTeuaX_82VnFS8Bnt8M3Ce8FbXsxCNPPxgFZ1m-s3y1ouaOGYMHLjYt9N6tXaWAJd-SZMFNeI6T7msJSvrAUahIvhyphenhyphenO55dAtx0kII7VUwc/s400/photo+1.JPG" width="315" /></a></div><u><b>Ingredients</b></u><br />
1lb Ground Beef<br />
1/2lb Ground Pork<br />
1 tsp. Sea Salt<br />
1 T. Red Pepper Flakes (add more or less, to taste)<br />
1 tsp. Smoked Paprika<br />
1 T. Granulated Garlic<br />
2 T. Italian Seasoning<br />
1/4 cup Chopped Fresh Basil<br />
1- 25oz <a href="http://www.cucina-antica.com/tomatobasil.htm">Jar of Marinara</a> (you may also use canned or fresh tomatoes, pureed or chopped)<br />
2 Bags of <a href="http://www.kelpnoodles.com/purchase_noodles.html">Kelp Noodles</a>, rinsed and drained<br />
Fresh Basil Leaves, for garnish<br />
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This recipe could also be as simple as browning the meat and adding a jar of your favorite marinara...I just added some extra spice to kick it up a little.<br />
<ol><li>Heat a dutch oven, or heavy-bottomed sauce pan, over medium-high heat. Crumble meat into pan, sprinkle with salt, and cook until browned, 3-5 minutes. Once browned, add the smoked paprika, garlic, and Italian seasoning; stir to combine. </li>
<li>Pour jar of marinara over the browned meat and stir to coat. Cook sauce until heated through and reduce to low. </li>
<li>Add noodles and simmer another 10-15 minutes, until noodles have softened. </li>
<li>Serve with fresh basil leaves. </li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgqnfeDftV3WAflEM7MHOyShOLbjs8qtSi1FV16GOzqpozerXXswStV0P8Vq-zbGFXNwkc8MDyoLEqm6gLMK7N2Zj8mr4vM-ueNPuoJZawn7NaQDsA996sAhSsiFsxXGwKlNxJG4X7OPm/s1600/photo+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgqnfeDftV3WAflEM7MHOyShOLbjs8qtSi1FV16GOzqpozerXXswStV0P8Vq-zbGFXNwkc8MDyoLEqm6gLMK7N2Zj8mr4vM-ueNPuoJZawn7NaQDsA996sAhSsiFsxXGwKlNxJG4X7OPm/s200/photo+3.JPG" width="125" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnVIG1qLHMDVxzfMAAacxuBsh46_2dIMc0CFfTj04mONHtZHDDznSoNBKLkya3L8w6dCytMxaHfzOZV-l5-Ad8gdN9YmN2uK8Xoj6yrTeqmjS2dShvlo82hVmxRoKzvy3qDl91KPkX0Jon/s1600/photo+2.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnVIG1qLHMDVxzfMAAacxuBsh46_2dIMc0CFfTj04mONHtZHDDznSoNBKLkya3L8w6dCytMxaHfzOZV-l5-Ad8gdN9YmN2uK8Xoj6yrTeqmjS2dShvlo82hVmxRoKzvy3qDl91KPkX0Jon/s200/photo+2.JPG" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvONYJuYE6A-0QxIzYf-n6U9O5pT6-iOjPy0OFC87vJUbd52qR1hCMMP-RYnQvrOayTb0NcrH1EwY-uOrwBdNB0jfyU7Oejht25RKLMOm3F_PcwJTlr7XjAekB4mnDaE_jDzu8XEoeXnZ/s1600/photo+1.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvONYJuYE6A-0QxIzYf-n6U9O5pT6-iOjPy0OFC87vJUbd52qR1hCMMP-RYnQvrOayTb0NcrH1EwY-uOrwBdNB0jfyU7Oejht25RKLMOm3F_PcwJTlr7XjAekB4mnDaE_jDzu8XEoeXnZ/s200/photo+1.JPG" width="149" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfO65fqYGmhI44njopHMJPgPsadJe9YYkUjBug6C-IDNnE_wUOn5j3XjeD7oxVVEkBt3CSpfL2ZGmYk9q5_25_NzY7-AiJPCIaMsPfAaqqfSJA2IMKOFoUnS_w-yyqOgK4eJuSWbumR0SO/s1600/photo+5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfO65fqYGmhI44njopHMJPgPsadJe9YYkUjBug6C-IDNnE_wUOn5j3XjeD7oxVVEkBt3CSpfL2ZGmYk9q5_25_NzY7-AiJPCIaMsPfAaqqfSJA2IMKOFoUnS_w-yyqOgK4eJuSWbumR0SO/s320/photo+5.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3EWZpKv2ctXREdAPaHLCRpAXVsTxh5LpNEsxL4-g_qhxh7qP50jCU1m52-DsWHNIQKaETDg1FwVcR6yQze4h5kYktSRrn65aEjQjRSeCqow85fZE4Wv-DHv_157LEOCgE06CNxOP8vnb/s1600/photo+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3EWZpKv2ctXREdAPaHLCRpAXVsTxh5LpNEsxL4-g_qhxh7qP50jCU1m52-DsWHNIQKaETDg1FwVcR6yQze4h5kYktSRrn65aEjQjRSeCqow85fZE4Wv-DHv_157LEOCgE06CNxOP8vnb/s200/photo+4.JPG" width="168" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-VqNeT4tmF5dldRgdrKsOub4DhyblM7gYdh80Q6ubYXfIqR6t8izm00-_Q3v6U_PR3dIwVmbs7qyO5Z0cfyqDHOvb_d-eyiHDC1FjOQnjLSO12Jc6LjfXKa7CmJ9xpGdrxmsG_4EUMnd/s1600/photo+3.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-VqNeT4tmF5dldRgdrKsOub4DhyblM7gYdh80Q6ubYXfIqR6t8izm00-_Q3v6U_PR3dIwVmbs7qyO5Z0cfyqDHOvb_d-eyiHDC1FjOQnjLSO12Jc6LjfXKa7CmJ9xpGdrxmsG_4EUMnd/s200/photo+3.JPG" width="200" /></a><br />
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</div><div>I discovered kelp noodles during a pre-Paleo stint with Raw Food eating (no, that didn't go over very well...). And, though I was never quite convinced that they did the job replacing noodles in their raw (uncooked) form, I am totally convinced that they do it here. The raw noodle is a strange, crunchy, sort of squeaky texture that in no way replicates pasta, but when added to tomato sauce (I'm thinking that the tomato acid must somehow break them down, because simply boiling does not do the same) it is transformed into a soft, pasta-like vessel for your favorite meaty sauce. </div><div><br />
</div><div>I really think that you'll be shocked at not only how easy this recipe is to create, but how incredibly satisfying it is. Try it! </div>jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com1tag:blogger.com,1999:blog-2713263099479195389.post-28750487579795077962011-08-11T15:17:00.000-07:002011-08-11T15:17:21.987-07:00Another Paleo/Primal Cookbook Is Coming Soon!<div class="separator" style="clear: both; text-align: left;">From Bill and Hayley, of <i><a href="http://www.primal-palate.com/">The Food Lovers' Primal Palate</a></i>:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCAFf2esL8CNXufJEyoAg830mN3X7BFC797wkTMHNuQWfDWIAudfVLVgCTsDkTIM53NJlGa2kncFA8ZFRlMyqiC1IFb-wxmQpPsqQgiVSsW8sPMayWpzh5Nv82J361SGEEZ82UGC1Rzka8/s320/Make+It+Paleo+-+Final+Cover+WEB.jpg" width="250" /></div><br />
<a href="http://www.makeitpaleo.com/">Visit their website</a> to find information about the cookbook, authors, and to pre-order your copy of, "Make It Paleo". Their recipes are clean, simple, and beautifully presented...a must-have for anyone new to Paleo/Primal eating or those of us just wanting to add to our cookbook collection.jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com0tag:blogger.com,1999:blog-2713263099479195389.post-27426819924842789922011-07-27T06:29:00.000-07:002011-07-27T06:29:17.615-07:00I'll Be Back Shortly, But In The Meantime...Sorry I've been neglecting my blog lately, but as many of you may know (from my postings on my <a href="https://www.facebook.com/pages/Jens-Gone-Paleo/374517854221">Facebook page</a>) we are in the process of opening <a href="http://crossfitoregoncity.com/"><span class="Apple-style-span" style="color: #b45f06;">CrossFit Oregon City</span></a>! Very exciting, but also very time-consuming. So, I'm checking in to let you know that I have not abandoned you and will be back to blogging and posting recipes shortly. In the meantime, I thought I'd share another blog that I love:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://paleocomfortfoods.com/2011/07/27/m4w-week-of-paleo-meals/"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvMbXwMk_CGLXDpY1D2fxdsMls2K-k2UeZjqcZd5ZIYzJT82dlmv9lwF_FtOc4Wbp82OOcakri8Z9MozNOGT8En-NYDwZB38D3t4NqagdpPO4MuotbQvhzkuwVhNC28_v6O3Uv-qS3Ej9/s1600/PCF.jpg" /></a></div><br />
<b><i>What are some of your favorite go-to sites for recipe and information?</i></b>jencereghinohttp://www.blogger.com/profile/08604353047895208128noreply@blogger.com2