Shish Kabobs

Shisk kabobs can be made several different ways, with various meats, vegetables, and spices. They're easy but pretty and look like you put a lot of work into them. These last few days of great weather has me excited for summer. Instead of grilling though, I had to throw these under a broiler for 6-7 minutes, turn, then 6-7 more minutes.

I cut the steak into 1" pieces and marinaded it all day. When cooking on a budget you know that some of less expensive cuts need a bit of fancying up, and shish kabobs are a great way to do that!

Ingredients we chose in the picture above:

-Green bell peppers (yellow and red bell peppers have jumped in price lately, whats up with that!?)

-Mushrooms (we cooked ours whole because I was afraid they would fall off, but next time I'm going to cut them into thick slices and brush with olive oil so they char up a bit more)

-Onions, cut in half, then quartered.

-Cherry Tomatoes

I didn't put these on a bed of rice to keep it more paleo-friendly, and I'm slowly getting used to seeing my plate without an "unnecessary filler". I paired these with bacon wrapped asparagus bundles that I also cooked under the broiler.

Update on Primal Blinis from Feb. 10th

In my quest to indulge my sweet tooth somewhat "primal-like", I decided to play around with the Primal Blini recipe.  In the yolk mixture I added about 1/4 cup of 1/2N1/2, 1/4-1/2 cup of unsweetened cocoa, a little bit of raw sugar crystals, vanilla and a little cinnamon.  ~I also mixed in some chopped pecans, but realized after, I should have just sprinkled them on top before baking.~  Mix this together, but do not over mix....then fold into whipped egg whites. Then proceed with the recipe.  I was quite pleased with the outcome.  Felt like I was eating a relative of the brownie....so I was happy.-

Laura's Flourless Chocolate Cupcakes (and Whipped Cream Frosting!)

We had a going-away party for a fellow crossfitter and Laura brought a tray of these wonderful chocolate cupcakes topped with fluffy white frosting. Someone asked what was in them and my boyfriend replied "Heaven!" as he shoved the last of one into his mouth.

Well, Drew, here is the recipe!

Flourless Chocolate Cupcakes
1 ½ cups dark chocolate chips 73% cacao
½ cup almonds
3 eggs
¼ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
¼ teaspoon celtic sea salt (or just a pinch if you're not a salt lover like me!)

1. Place chocolate and almonds in a food processor
2. Grind until the consistency of coarse sand
3. Pulse in eggs, grapeseed oil and agave
4. Then pulse in vanilla and salt
5. Spoon batter into cupcake tins lined with unbleached baking cups
6. Bake at 350° for 12-15 minutes
7. Cool and frost with Whipped Cream Frosting
8. Serve

Makes 10 cupcakes

Whipped Cream Frosting
1 cup heavy cream
2 tablespoons agave nectar

1. Place the cream and agave in a large (and if possible deep) bowl
2. Whip with a hand blender until stiff peaks form
3. Spread over cupcakes or cake
4. Serve

 Recipe from http://www.elanaspantry.com/

Pork, Cabbage and Sauerkraut

1 lb. ground pork
1/2 head red cabbage chopped
12 oz. white sauerkraut
1/2 red onion chopped
4 slices of bacon chopped up

Brown ground pork and bacon, while browning, add sage, fennel seed, celery seed, S&P and a dash of brown sugar (all to taste).  Then add cabbage and onion.  Cook for about 10 minutes, mix in sauerkraut and cover.  Transfer to a 300 degree oven for 30-40 minutes.  Serve hot with a dollop of sour cream on top.
Strong bold flavor....delicious.

Carrot Cake Cupcakes with Cream Cheese Frosting

My friend Laura brought these to a party. They were unbelievable! 

Carrot Cake Cupcakes with Creamy Cream Cheese Frosting
1 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ tablespoon cinnamon
3 eggs
2 tablespoons grapeseed oil
¼ cup agave nectar
1 ½ cups carrots, grated
½ cup pecans, chopped

1. In a large bowl, combine almond flour, salt, baking soda and cinnamon
2. In a separate bowl, mix together eggs, oil and agave
3. Stir carrots and pecans into wet ingredients
4. Stir wet ingredients into dry
5. Scoop a heaping ¼ cup batter into paper lined cupcake pan
6. Bake at 325° for 18 to 22 minutes
7. Cool to room temperature and spread with creamy cream cheese frosting
8. Serve

Makes about 10 cupcakes

Creamy Cream Cheese Frosting
4 ounces cream cheese, softened to room temperature
3 tbsp agave nectar
3 tbsp heavy cream

1. To make frosting combine cream cheese and agave in a medium bowl until well blended
2. Whip in heavy cream until frosting is nice and thick
3. Spread over Cinnamon Bun Muffins
4. Serve

Recipe from http://www.elanaspantry.com/

Sauerkraut - Food For Thought

1. Sauerkraut as immune booster.
   One of the not so secret benefits of sauerkraut is the boost it gives to immune systems. Packed with vitamins and minerals, sauerkraut has been used as a lay immune booster for centuries. Sauerkraut contains phytochemicals which are created during the fermentation process. These naturally occurring, beneficial by products of sauerkraut help boost the immune system which leads to a decrease in a number of health problems. The common cold, skin problems, weight gain and tainted blood are all fixed by a healthy functioning immune system.
2. Digestive Aid.
   Eating sauerkraut is a great way to protect the balance of bacteria in your gastrointestinal tract. Sauerkraut is one of the few foods that contain the bacterium Lactobacilli plantarum. L. planatarum is a very dominant strain of healthful bacteria which helps your digestive system in the following ways: boost the immune system by increasing antibodies that fight infectious disease help inhibit pathogenic organisms including E.coli, salmonella and unhealthy overgrowth of candida (yeast) create antioxidants (glutathione and superoxide dismustase) that scavenge free radicals which are a cancer precursor transforms hard-to-digest lactose from milk to the more easily digested lactic acid. It neutralizes the antinutrients found in many foods including the phytic acid found in all grains and the trypsin-inhibitors in soy generates new nutrients including omega-3 fatty acids, digestive aids and the trace mineral GTF chromium. These various properties are the best scientific reasons given for what has been known by loyal users for millennia, sauerkraut cures an upset stomach and is the best natural physic there is. Many sources say raw fermented foods are beneficial to the digestive system by increasing the healthy flora in the intestinal tract or creating the type of environment for them to flourish. Sauerkraut and its juice are traditional folk remedies for constipation. Fermentation actually increases nutrient values in the cabbage, especially vitamin C. Fermented foods are also said to facilitate the breakdown and assimilation of proteins. They have a soothing effect on the nervous system. The benefits of sauerkraut and sauerkraut juice have been recognized for generations. In some families of southern Germany, the children are fed raw sauerkraut twice weekly to support their intestines. Today it is thought that these benefits may relate to a high proportion of lactic acid in sauerkraut and sauerkraut juice that naturally supports the digestive processes, maintain intestinal flora, and increase the feeling of well-being.

Frozen Spiced Bananas

This is my new go-to for ice-cream cravings. It’s amazing.

2 large ripe bananas

1 teaspoon vanilla extract

¼ teaspoon ground ginger

¼ teaspoon ground allspice

4 tablespoons pecans, toasted and finely chopped

Freshly ground nutmeg, to taste

Cut bananas and place on a wax paper covered cookie sheet. In a small jar, combine vanilla, ginger, and allspice and shake well. Brush over bananas.  Freeze for thirty minutes. Top bananas with pecans and season with nutmeg to taste.

Can do length-wise slices to grab with your fingers, or cut into small circles to scoop up in a bowl. Yum.