OMG coleslaw!

OK, so before going paleo, I LOVED KFC coleslaw. LOVED. My gramma used to tell me stories of younger days, when we would go out for lunch and I would steal their coleslaw after finishing mine. LOVE. Since changing our diet, I have been trying to replicate that taste, with much failure, and I've tried a ton of real food coleslaw recipes that fell flat. I found a semi close recipe involving sugar, but trying to avoid sugar is HUGE for us. So this month, I'm doing another Whole30, and I needed coleslaw for one nights dinner, but again, I wanted the KFC flavor!! Enter an awesome idea. And finally! Flavorful coleslaw!

1/2 c mayo (make your own! Recipe HERE)
1/3 c homemade applesauce (or buy an organic version with no sugar)
1/4 c coconut milk (I use canned mixed with water 1 to 2 ratio for minimal added ingredients)
2 1/2 Tbsp lemon juice
1 1/2 Tbsp white vinegar
1/2 tsp salt
1/8 tsp pepper
1/2 head of cabbage, shredded
1 carrot, shredded

Mix it: mayo, applesauce, coconut milk, lemon juice, vinegar, salt and pepper.
Pour over cabbage and carrot.
Stir, and let sit for a couple hours.
ENJOY!

It's not perfect, but its delicious!

Paleo Crispy Fried Chicken!

I'm really excited about this. I found a suitable and delicious substitute for flour dredging to make fried chicken! Without further ado:

Paleo Fried Chicken

ingredients

whole chicken, cut up
1/3 c coconut flour

3 Tbsp arrowroot

1 tsp salt

1 tsp paprika

walnut oil 3 Tbsp at a time

directions

Heat walnut oil in large pan over med high. Mix together in a large shallow bowl, coconut flour, arrowroot, salt, and paprika. Dredge your cut up chicken through the flour mixture, then set them in the pan, skin side down. Let them fry for 5 minutes, then turn and lower heat to medium/medium low. Cook for 15 minutes until juices run clear.
Delicious!

Happy Thanksgiving! And Mom's Paleo Sweet Potato Pie

We were all sick for Thanksgiving, but I did manage to whip out a delicious pie the night before. Turkey, Green Bean casserole, oven roasted sweet potatoes, stuffed mushrooms, cranberry sauce, and little rice muffins was our fabulous menu. Dessert was Mom's paleo sweet potato pie (recipe follows) and a not so paleo chocolate pie, courtesy of  Martha Stewart, found here:
 http://www.styleathome.com/food-and-entertaining/recipes/recipe-martha-stewart-s-crisp-coconut-and-chocolate-pie/a/34855?utm_source=newsletter&utm_medium=email&utm_campaign=sah_bb_110929.
 I used unsweet coconut flakes instead of sweetened, and it was really really rich. I really thought it would taste heavenly... I was not impressed :(

I prepped everything the day/night before, even though I was dealing with a puking baby and a bellyache. The Huz took over Thanksgiving day and cooked everything up for us. Neither of the kids ate, in fact the baby started fussing so I pulled him onto my lap to comfort him, and he puked on my plate.

Without further ado: Mom's Paleo Sweet Potato Pie

Ingredients:
1 cup pecans;
1/2 walnuts
4 tbsp butter, ghee or coconut oil (room temperature)
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
A pinch of sea salt;

Filling:
1 about 1 3/4 cups) pureed sweet potato
2 eggs;
1/2 cup local raw honey;
1/2 cup coconut milk;
2 tsp cinnamon;
1/4 tsp ground cloves;
1/4 tsp ground ginger

Process:
Preheat your oven to 350 F.
Process the nuts in a food processor to almost a flower consistency. Be careful not to process too much and get a butter instead.
In a bowl, mix the ground nuts with the butter or coconut oil, sea salt, maple syrup and vanilla, and then spread the crust mixture in a pie pan and flatten with your hand. Bake for 10 minutes.
While the crust bakes, mix all the filling ingredients together in a bowl.
Add the filling evenly on the baked crust and bake for an additional 45 minutes.

Paleo Beef Stew

Paleo Beef Stew

2 pounds flank steak
2 tablespoons oil
4 medium carrots, cut in 1-inch slices
1 medium onion, cut in chunks
4 medium sweet potatoes, cut in 1-inch cubes
1 cup beef broth
2 cups boiling water
3/4 teaspoon Worcestershire sauce
1/2 teaspoon salt
dash pepper

Cut steak into cubes; brown in heavy skillet in hot oil, then transfer to crock pot. Add carrots, onions, potatoes, beef broth, boiling water, Worcestershire sauce, salt, and pepper. Cover and cook on low heat for 3 hours. Add peas, and continue cooking another hour.

Serves 4-6

porcupine meatballs over creamy mashed cauliflower

~The Sauce ~
ingredients
1 (14 ounce) canned chopped tomatoes, with juices
1/4 cup extra Virgin olive oil
salt and pepper
1 stalk celery, diced,
1 small carrot, diced
1 yellow onion, diced
2 cloves of garlic, minced
1 cup chicken broth
2 tablespoons butter
1 tablespoon dried basil
1/2 cup heavy cream, optional
~Meatballs~
ingredients
1 pound ground beef
1 cup white rice
1 egg scrambled lightly
1 tablespoon rosemary
1 tablespoon oregano

directions

in a deep pot, heat oil over medium heat. add the celery, carrot, onion, and garlic, and cook until softened, about 10 min. While those are cooking, start working on the meatballs- in a large mixing bowl, crumble ground beef. add rice, egg, rosemary, and oregano, mix with your hands just enough to incorporate the ingredients together. form 1-1 1/2" meatballs, and set aside.  add  chopped canned tomatoes and juice,  chicken broth, and butter to the pot. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree, either with an immersion blender or in a seperate blender (and return to pot). Add meatballs and bring to a boil. Lower heat, cover and simmer, stirring occasionally, 20 minutes, or until meatballs are done. Serve over Creamy Mashed Cauliflower, recipe follows.

creamy mashed cauliflower

~ingredients~

1 head cauliflower. greens removed
1 cup chicken broth
1 cup milk or buttermilk
2 cups water
2 Tablespoons butter or to taste
salt and pepper to taste

directions

Wash and cut the cauliflower into more or less even pieces. in a 2 qt saucepan, pour milk, water, and broth. bring to boil over med-high heat. add cauliflower, lower heat, and simmer 5-1o minutes, until softened. Drain cauliflower, reserving the liquids. Puree cauliflower and butter in a food processor until smooth. Add enough of the reserved liquids until it reaches desired consisency.

Chicken Salad

Ingredients:
2 thighs, chopped
1/2 celery, diced
2 Tbsp onion, diced
1/2 apple, diced
1 FrogRanch all natural peppered pickle, diced (optional)
1 hard boiled egg, diced
2 tsp raw sunflower seeds
1 tsp dill weed
1/3 c mayo
Salt & pepper to taste
Preparation:
In a bowl, combine the chicken, onion, celery, apple, and egg; toss to blend. Add the remaining ingredients, mix well. Pile onto romaine lettuce, and enjoy! 

Easy Marinara Sauce

Ingredients
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 tablespoons onion powder
1 can chopped tomatoes
1 (15 ounce) cans tomato sauce
8 oz sliced mushrooms

Place all ingredients in a large pot, bring to a boil, reduce heat and simmer 20 minutes.