Paleo Muesli has all the goodness of the traditional muesli, but without the grains. Delicious and nutritious, plus it's easy and quick to make. Eat it warm on cool mornings, or chow down late in the day for a great, quick supper!

Paleo Muesli — Not Just for Breakfast Anymore!

Craving oatmeal, but you know your body won’t be happy if you indulge? Me, too! But I’ve found that this delicious “muesli” recipe fulfills the “need to feed” using no grains, thereby making my joints happy!

This recipe makes one very hearty-sized serving. Prep time: 6 minutes.

 Ingredients:

1 apple, chopped

1 Tbls. raisins or dried cranberries

1/4 C dried coconut

1/8 tsp. apple pie spice OR cinnamon

1/4 C water

1 tsp. coconut oil

1/4 C pecans or sliced almonds (or both!!) If you toast them in a dry frying pan first, they’re extra tasty!

A few fresh berries (optional)

1/2 tsp. vanilla extract

Coconut milk (optional)

The Process:

  1. Stir together the first six ingredients in a cereal bowl. Pop in the microwave for four minutes. Check the apples, if they’re cooked enough for your tastes, great! If not, cook a bit longer.
  2. Remove bowl from microwave. Stir in the vanilla extract.
  3. Add the nuts and berries.
  4. Top with a splash of coconut milk.
  5. Enjoy with a cup of your favorite coffee or tea!

 

Paleo Muesli has all the goodness of the traditional muesli, but without the grains. Delicious and nutritious, plus it's easy and quick to make. Eat it warm on cool mornings, or chow down late in the day for a great, quick supper!

Paleo Muesli has all the goodness of the traditional muesli, but without the grains. Delicious and nutritious, plus it’s easy and quick to make. Eat it warm on cool mornings, or chow down late in the day for a great, quick supper!

Romaine, diced apple, almonds, dried coconut flakes -- and if THAT isn't good enough all by itself, I top it off with a good dose of Creamy Strawberry-Pear Dressing. This and a small can of tuna makes a filling, satisfying lunch with enough protein, carbs, and fiber to get me through any busy afternoon!

Creamy Strawberry-Pear Dressing — Paleo, gluten-free, dairy-free bliss!

I loves me some salad! Mmm Hmm! And I’d like to eat me some everyday. But the thing that keeps me glued to the floor in front of the open door of my refrigerator is that I usually don’t have a paleo salad dressing at the ready.

I learned from doing the Whole 30 diet that my body rebels against soybean oil, sunflower oil, canola oil — basically any seed oils. My joints ache unmercifully when I have salad dressings or mayo containing these inflammation bombs, and sometimes it takes days and several doses of ibuprofen before the pain leaves. Nope. Not doing it unless I have to.

Making minuscule servings of homemade dressings from 2 tablespoons of oil and a teaspoon of vinegar doesn’t cut it anymore. I need to have olive oil-based dressings in large quantities (2- or 3-cup recipes to last through a week’s salads).

Two things happened this weekend that sent me to the test kitchen, figuratively speaking, for help: I needed salad dressing for  my lunches this week AND I was still swooning from a recent trip to Old World Olive Co. where I bonded with a handsome bottle of strawberry balsamic vinegar good enough for ice cream topping! The result of this cosmic collision of need and desire prompted this recipe that is lip-smackin’ good!!

If you don’t have strawberry balsamic, use whatever balsamic you have on hand and I’m betting it will be just as tasty. Or make a mad dash to the vinegar store and get what the recipe calls for — you won’t be sorry!!!

This Creamy Strawberry-Pear Salad Dressing is slightly sweet, flavored with a dash of cinnamon, and has just a hint of coconut flavor. This stuff adds pizzazz to any green salad or coleslaw! To bottle it, I use a former olive oil bottle that I keep on hand for just such occasions.

This Creamy Strawberry-Pear Salad Dressing is slightly sweet, flavored with a dash of cinnamon, and has just a hint of coconut. This stuff adds pizzazz to any green salad or coleslaw! I store it in a former olive oil bottle that I keep on hand for just such occasions.

Ingredients:

Makes just under 2 cups.

1 C olive oil (use light for a less musky flavor, or extra-virgin for a stronger note)
3 T strawberry balsamic vinegar
2 T pear balsamic vinegar
1 clove of garlic, pressed or finely minced (I used the minced garlic in a jar and put it through the garlic press to make it finer)
1/4 tsp Saigon or Vietnamese cinnamon (regular cinn. will work, too, but the Saigon is sweeter)
1/4 tsp cardamom
1/4 tsp salt
1/2 C olive oil mayo — click here for the recipe
3 T coconut milk (the thick stuff — I use Thai Kitchen brand)

Let’s Make It Together, Baby!

  1. Whisk everything together in a bowl large enough to hold about 3 cups of liquid. If you’re going to store this paleo salad dressing in a bottle, it works best to use a bowl with a pour spout. Otherwise, I heard somewhere that bottling it can get messy with the stuff running down the sides of the bowl and the sides of the bottle, and pooling on the countertop in a big oily puddle that no paper towel on earth can conquer. Not that I would know personally…
  2. Blend it until all the little mayo lumps are gone and the mixture is smooth.
  3. Pour it in a bottle, screw the top on it, shake, shake, shake your booty while you shake the bottle (it’s part of my diet and exercise plan).
  4. Use it right away or refrigerate the yumciousness for later. (See photo below for a delicious salad idea.)

Note: This will separate a bit in the fridge and it will get too thick to pour, so take it out of the fridge about 10 minutes before you want to use it. Then do the shaking bit again before you pour the dressing on your salad. That way you’ll burn a few calories during lunch.

Romaine, diced apple, almonds, dried coconut flakes -- and if THAT isn't good enough all by itself, I top it off with a good dose of Creamy Strawberry-Pear Dressing. This and a small can of tuna makes a filling, satisfying lunch with enough protein, carbs, and fiber to get me through any busy afternoon!

Romaine, diced apple, almonds, dried coconut flakes — and if THAT isn’t good enough all by itself, I top it off with a good dose of Creamy Strawberry-Pear Dressing. This salad and a small can of tuna makes a filling, satisfying lunch with enough protein, carbs, and fiber to get me through any busy afternoon!

Yum oh yum! I wish you could smell the smoked paprika aroma hovering over this bowl! This stuff is Hearty Turkey Winter Soup is not just hearty, it's heartwarming and heart healthy! I "heart" it.

Hearty Turkey Winter Soup — fresh, Paleo, gluten-free scrumptiousness in a bowl!

Yum oh yum! I wish you could smell the smoked paprika aroma hovering over this bowl! This stuff is Hearty Turkey Winter Soup is not just hearty, it's heartwarming and heart healthy! I "heart" it.

Yum oh yum! I wish you could smell the smoked paprika aroma hovering over this bowl! This Hearty Turkey Winter Soup is not just hearty, it’s heartwarming and heart healthy! I “heart” it.

The bits of uneaten turkey were still on the platter Thanksgiving Day, but I already had the picked-over turkey carcass in a pot of water with two bay leaves, a few drippings, and the giblets. Making flavorful, healthy bone broth is one of my favorite things to do after roasting a turkey or a chicken! After letting the broth sit overnight in the fridge, then skimming the fat off the top, I had 12 cups of vitamin-rich broth just waiting to become some fantastic soup.

The Hub and I love soup, so when I make it, I make A LOT so I have some for the next day’s lunch and/or supper, plus I usually put a small container in the freezer.

This recipe makes nearly four quarts of spicy, healthy soup that’ll warm the cockles of your heart as well as make your other innards toasty warm on a cold winter day. You can easily halve the recipe, or even quarter it, and feel free to substitute chicken and chicken broth for the turkey ingredients.

Whatever you do, fire up the stove and get out the soup pot because your family is going to love this!

Ingredients:

3 Tbls. olive oil
6 C sliced carrots
2 1/2 C chopped onions
1 tsp. smoked paprika
1/2 tsp. chipotle powder (I got mine at Global Infusion, but you can probably find it at any good spice store or online.)
1 Tbls. finely chopped fresh sage
12 C turkey broth
2 C water
5 to 6 C chopped turkey
3 C chopped fresh green beans (or frozen)
6 Tbls. tapioca starch
6 Tbls. water
Salt and pepper to taste

The Process:

  1. Heat oil in a large soup pot.
  2. Add the onions, 3 cups of the carrots, the spices, and stir like crazy. Quickly add 1/2 C of broth before spices burn. Stir and cook until onions are translucent.
  3. Add 4 cups of the broth and bring everything to a boil. Simmer uncovered until the carrots turn very soft.
  4. Remove soup pot from the heat. Carefully ladle or pour the contents into a blender or food processor. You might have to do it in a couple of batches. Process everything until its thick and smooth.

    Steamin' hot, thick, and spicy. This carrot and onion puree puts a kick in the Hearty Turkey Winter Soup and sweetens it up at the same time. If it wasn't hot off the stove it would be finger-lickin' good!

    Steamin’ hot, thick, and spicy. This carrot and onion puree puts a kick in the Hearty Turkey Winter Soup and sweetens it up at the same time. If it wasn’t hot off the stove it would be finger-lickin’ good!

  5. Pour the puree back into the soup pot. Return it to a medium heat and add all the remaining ingredients except the tapioca starch and the six tablespoons of water. Stir well.
  6. Bring soup to a boil. Stir together the tapioca starch and six tablespoons of water in a cup. Stir it slowly into the boiling soup. The puree and the tapioca will thicken the soup slightly, giving it a satisfying texture.
  7.  Simmer soup, uncovered, for 45 minutes to an hour, stirring often to keep it from sticking on the bottom of the pot.
  8. Serve it hot with rice crackers or almond crackers.
The end result! Baked Chicken with Sage and Dill. This recipe makes a large pan full of meat, enough to feed about six people.

Paleo Baked Chicken with Sage and Dill — quick, easy, delicious, and cheap!

The end result! Baked Chicken with Sage and Dill. This recipe makes a large pan full of meat, enough to feed about six people.

The end result! Baked Chicken with Sage and Dill. This recipe makes enough to feed about six people. I made baked sweet potatoes to go with it — all for under $10!!

It’s not often one can make a meal that serves six people for under $10, but that’s what I did tonight. I paired this recipe with baked sweet potatoes topped with butter and cinnamon. I used boneless, skinless chicken thighs that cost me $8.00. A bargain! Lucky for us, there are only two people in my household, so that left us plenty of tasty chicken and sweet potatoes for lunch tomorrow and maybe a supper later in the week. Plus I baked enough extra sweet potatoes to have some fried for breakfast for the next couple of days. Easy peasy future meals. The herbs give it a fresh taste and aroma, and the maple syrup balsamic vinegar provides just a hint of sweetness. 

Ingredients

2 1/2 lbs. boneless, skinless chicken thighs (they are moister than breasts, cheaper, and cook quicker). Trim the extra fat off the thighs. Set thighs aside.

2 T olive oil

Two-and-a-half pounds of boneless chicken thighs is a LOT of meat! This dish easily serves six.

Two-and-a-half pounds of boneless chicken thighs is a LOT of meat! This dish easily serves six.

Coating Mix

1 C almond meal/flour

2 T finely chopped fresh organic sage

2 T finely chopped fresh organic dill

1 tsp ground cumin

1/2 T coarse ground salt (leave out, and sprinkle on chicken after coating each piece)

Mix all ingredients except the salt in a small bowl. Set aside.

This is the brand of Almond Meal/Flour I usually use. I don't think it's organic, but it's available at most of the grocery stores near me, and that makes in convenient.

This is the brand of Almond Meal/Flour I usually use. I don’t think it’s organic, but it’s available at most of the grocery stores near me, and that makes it convenient.

Both The Herbal Garden sage and the dill are organic and available at Meijer. The coarse ground Mediterranean Sea Salt is great for coating chicken.

Both The Herbal Garden sage and the dill are organic and available at Meijer. The coarse ground Mediterranean Sea Salt is great for coating chicken.

Finely chopped sage and dill. I put the spoon next to the piles so you can see how much of the herbs are there -- each pile is two tablespoons.

Finely chopped sage and dill. I put the spoon next to the piles so you can see how that this is a lot of herbs — each pile is two tablespoons.

The almond flour after mixing in the cumin, sage, and dill.

The almond flour after mixing in the cumin, sage, and dill.

Batter

2 large eggs

1 T maple syrup balsamic vinegar

Beat eggs and vinegar together in small bowl, set aside.

Adding the maple syrup balsamic vinegar to the eggs makes them really dark, but don't worry. It's supposed to look like that.

Adding the maple syrup balsamic vinegar to the eggs makes them really dark, but don’t worry. It’s supposed to look like that.

The Process

Preheat the oven to 350 degrees. If you’re making sweet potatoes to serve with this (I highly recommend it), wash them and put them in the 350-degree oven about 30-40 minutes before the chicken.

You’ll need a baking pan large enough for the chicken to lie in a single layer. I used a broiler pan — it has low sides and enough square footage to accommodate all the chicken.

  1. Coat the bottom of the pan with the olive oil.
  2. Dip each piece of chicken in the egg batter, then pat it into the the bowl of the coating mix making sure to coat both sides very lightly. Almond flour can sometimes create a gritty or very dry texture, so go easy. You don’t need to cover every inch of the chicken.
  3. Place the chicken in a single layer in the pan.

    Just before it goes in the oven. Notice that the chicken thighs are not completely covered with the breading mixture. This is on purpose, otherwise the almond flour texture is overpowering.

    Just before it goes in the oven. Notice that the chicken thighs are not completely covered with the breading mixture. This is on purpose, otherwise the almond flour texture can be gritty and dry.

  4. When all the chicken is in the pan, sprinkle each piece evenly with some of the coarse salt. Use your fingers or the back of a spoon to press the salt into the chicken.
  5. Bake for 30-35 minutes. Chicken is done when you can cut it with a fork and the juices run clear.
  6. Turn up the oven to 425 degrees, place chicken on the top rack and brown it for five minutes. Do not overcook it or it will be dry! It won’t get super browned, but will brown up a bit.

Serve it with a side of sweet potatoes with butter and cinnamon on them and you have a full meal! Yumcious, scrumptious!

The end result! Baked Chicken with Sage and Dill. This recipe makes a large pan full of meat, enough to feed about six people.

The end result! Baked Chicken with Sage and Dill. This recipe makes a large pan full of meat, enough to feed about six people.

Voila! Delicious veggies and ham seasoned to perfection with just a hint of curry and garlic.

What to do with leftovers: Veggie and Ham Hash from Leftovers — Paleo, gluten-free, and fast

Voila! Delicious veggies and ham seasoned to perfection with just a hint of curry and garlic.

Voila! Delicious veggies and ham seasoned to perfection with just a hint of curry and garlic.

Today was rainy, windy, grey, and turning cold. Thunder storms hit late in the day. And it’s a Sunday. I did NOT want to go to the grocery store, yet the fridge was bare. Or so it seemed.

I started pulling out every fresh veggie and dish of leftover veggies I had — most of them had soft spots, black spots, or had been cooked days ago. I couldn’t steel myself to throw them out. So I cut off the bad, chopped up the good, and Voila! Veggie and Ham Hash from Leftovers. This stuff was fast (I cooked it and served it in 20 minutes!!), fun, and amazingly delicious!

I don’t think you have to have this exact mix of veggies and meat to do the same. But possibly a basic recipe (below) will give you some inspiration with spices, oils, and ingredients that will spur you to new culinary heights with your own sad story of leftovers.

Most of the stuff in this photo was going bad. It was up to me to save it! The solution: Veggie Hash with Ham.

Most of the stuff in this photo was going bad. It was up to me to save it! The solution: Veggie and Ham Hash from Leftovers.

Here’s what I had on hand:

3 T olive oil

1 1/2 tsp. green curry paste

1 T minced garlic

2 small onions, chopped

2 zucchini, chopped

1/2 a small jar of sun-dried tomatoes in olive oil

1 1/2 C. chopped green beans (already cooked)

1/2 small cabbage, chopped

1 tomato

1 C. chopped cauliflower

1/2 C Chicken stock

1 C sliced carrots

1/2 C diced red, green, yellow sweet peppers

1 lb. sliced, cooked ham, cut into chunks

The ham, before the fat was trimmed off. I left it in big chunks so it would create a flavor sensation. It did.

The ham, before the fat was trimmed off. I left it in big chunks so it would create a flavor sensation. It did.

Here’s what I did with it:

  1. Heated the oil, garlic, curry paste, and chopped onion until onion was nearly clear.
  2. Drained the sun-dried tomatoes and threw them in with the oil and other stuff. Stirred.
  3. Added all the other veggies and the chicken stock, stirred well, and cooked the mess, uncovered, over medium heat until the carrots were “tender to the tooth.”
  4. I threw in the chopped ham, and continued cooking everything until the ham was heated through.
  5. Then I dished it up, and served it to The Hub who said with a grin that it was the “best thing you’ve cooked all day,” which I took as a supreme compliment — even though it was the ONLY thing I’d cooked all day. Hey, a girl gathers the good vibes where she can.
A bit blurry, but you get the picture. Flavorful, rich in nutrients, and quick to fix! Plus, all that food that was headed for the compost pile in a couple of days is now feeding our bodies instead of the ground.

A bit blurry, but you get the picture. Flavorful, rich in nutrients, and quick to fix! Plus, all that food that was headed for the compost pile in a couple of days is now feeding our bodies instead of the ground.

I have to say, this stuff was great. It made enough for us to each have two bowls of it, plus there’s enough “leftover leftovers” for probably two or three more meals, so that means I’ll have a great breakfast or lunch tomorrow, and maybe the next day, too. Now that’s my kind of cooking!

This Sweet Potato Apple Pie is scrump-dillyicious! I used the recipe created by Paleo On a Budget, a blog I highly recommend. http://paleoonabudget.com/

Paleo Sweet Potato Apple Pie — no refined sugar, no flour! And delicious!

This Sweet Potato Apple Pie is scrump-dillyicious! I used the recipe created by Paleo On a Budget, a blog I highly recommend. http://paleoonabudget.com/

This Sweet Potato Apple Pie is scrump-dillyicious! I used the recipe created by Paleo On a Budget, a blog I highly recommend. http://paleoonabudget.com/

I love the blog Paleo on a Budget! Liz does a fabulous job with her fun and funny content, her recipes, and most especially her easy and budget-friendly paleo meal planning — Just seven meals a week, and then the other meals fall into place as leftovers or leftovers-recreated-as-tastebud-tantalizing-new-meals! Ya gotta love THAT!

Well, yesterday was colder, rainy, and dreary and I had a crazy yen to BAKE. So I made Liz’s Sweet Potato Apple Pie and it is not only scrump-dillyicious (thanks, Marc D., for reminding me of that word!), it was easy, and The Hub loved it, too.

Between the two of us, we ate half the pie (hey, it’s THIN, so I’m not feeling guilty about it). As you can see, it was extra tasty.

See how fabulous this Sweet Potato Apple Pie from Paleo On a Budget is?? I wish you were here to taste it, smell it, and applaud it!

See how fabulous this Sweet Potato Apple Pie from Paleo On a Budget is?? I wish you were here to taste it, revel in its cinnamon-y aroma, and applaud it!

The only two things I’d do differently next time are:

1 – Use more apples — the recipe called for five, but the pie plate I use is a 10-incher, so it needs a tad more filling. I think I’d bump the recipe up to eight or nine apples.

2 – Bake it longer to make the topping a bit drier. The recipe calls for 15 – 25 minutes; I did 20 minutes because I don’t trust my oven. But I think 25 minutes to 30 minutes might be even better, especially since the filling will be thicker with more apples in it.

3 – Oops! I thought of a third thing! I’d serve it with a couple of tablespoons of thick, creamy coconut milk on it as an extra, added attraction.

Here’s the recipe, copied from Paleo on a Budget. Click the link to visit the blog and see what Liz says about why she uses the egg and lemon juice, and other tips she has. But please remember to come back here and read more of Choice Fare! 

Topping
  1. - 1 Medium Sweet Potato, Peeled and Diced
  2. - Pinch of Salt
  3. - Fat of Choice {I like butter here}
  4. - 1 tsp. Raw Honey, melted
  5. - 1 tsp. Cinnamon
  6. - 1 tsp. Vanilla Extract
  7. - 1 Eggs, slightly beaten {optional}
Filling
  1. - Fat of Choice {I used Butter, but you can rock bacon fat, ghee or coconut oil here!}
  2. - Around 5 Medium sized apples, peeled and sliced {I used Macs and Cortlands but your favorite apple will totally do fine here :) }
  3. - 1 tsp. Cinnamon
  4. - 1 tsp. Vanilla Extract
  5. - Pinch of Salt
  6. - Spritz of fresh Lemon Juice {Optional}
Instructions
  1. 1.) Get your oven rocking and rolling at 350 {F}
  2. 2.) Fill a medium sized pot up with water, and then peel and chop your sweet potato. Add it into the water, set it on the stove and allow to boil {you’re going to mash it up in the end!}. I personally like to start with the lid on, and the remove it once things are boiling and possibly turn down the stove a little. But it’s totally up to you!
  3. 3.) While those are cooking away, add your favorite fat to a large skillet {I used butter here — but I’ve also tried it with Bacon Fat and holy coffee — it was good!} and get it heating. Then start to peel your apples and chop your apples into slices. Add them into the pan and give it a good stir!
  4. — Note on my method. I like to peel two or three apples to start, cut them into quarters and then use a pairing knife {or any sharp small knife} to remove the core and then I chop the slices right into the pan. Then I proceed to peel the last two apples and do the same thing. That way some apples are soft and some have a bit more texture in the pie, allowing for some really awesome flavor and texture!
  5. 4.) When your apples are almost cooked through, add in your Cinnamon, Pinch of Salt, Vanilla Extract, Spritz of Lemon Juice and I also like to add another tablespoon or so of your favorite fat {there’s never a thing as too much butter ;) }. Mix it all together well and let your apples finish cooking.
  6. 5.) When your sweet potato is fork tender, drain it and add in your fat of choice {as much or as little as you want}, Raw Honey, Cinnamon, Vanilla Extract and mash/ mix it well.
  7. 6.) By now your apples should be done and wicked yummy. Add them into your pie pan and spread them out into an even layer.
  8. 7.) Then add in your slightly beaten egg to your sweet potato, give it a quick mix about and spread it ontop of the apples.
  9. 8.) Place in the oven to bake for 15-25 minutes or until the top has set a little and has a pretty golden color.
  10. 9.) Try to let it cool before diving in! It does slice/serve better when you let it cool down a lot. But as you can see from the pictures, I have no patience for that hahah :)
  11. Enjoy!
Quick Tip
  1. -I’ve also made this by mixing the apple and the sweet potato together and then adding it into the pie pan and baking. This gives you more of just a apple pie filling feel, but equally as yummy and is a great way to vary it up a little!
By Liz
The cherries are frozen, icy cold and covered with frost. Just right for dipping in coconut milk, which will freeze onto the cherry. Then enjoy! Just watch out for the stones. They raise havoc with the dental work!

Healthy Frozen Cherries — A Snack that Beats Summer’s Heat

Simple. Easy. Healthy. A snack that will cool you off on a hot summer’s day. Your kids will love these, and so will you!

The cherries are frozen, icy cold and covered with frost. Just right for dipping in coconut milk, which will freeze onto the cherry. Then enjoy! Just watch out for the stones. They raise havoc with the dental work!

The cherries are frozen, icy cold and covered with frost. Just right for dipping in coconut milk, which will freeze onto the cherry. Then enjoy! Just watch out for the stones. They raise havoc with the dental work!

These delightful frozen cherries are just waiting to be coated in coconut milk and enjoyed one by one! Once they’re frozen, just hold one by its stem and dip it in some coconut milk. Hold it up for a few seconds while the coconut milk freezes on, then eat it right off the stem — just beware of the cherry stone: don’t bite it (ouchie wah-wah!) or swallow it (you’ll thank me later)!!!

Add a pinch of cinnamon to the coconut milk and you’ve got yourself a snazzy treat.

The more water you leave on the cherries when you freeze them, the icier or frostier they’ll be. I happen to like them icy, so I make sure they’re not totally dry when I put them in the freezer.

The Ingredients

Sweet cherries, black or red, as many as you want to fix. Keep as many of  the stems attached as possible.
A little coconut milk (optional).
A pinch of cinnamon (optional).

The Process

  1. Sort the cherries to get rid of the bad ones.
  2. Wash them for 30 seconds under running water, or soak in water and a little veggie wash of some type and rinse well.
  3. Drain in a colander or on paper towel.
    frozen sweet cherries washed
  4. Place in a resealable plastic freezer bag or freezer-ready container.
    frozen sweet cherries bag
  5. Place in freezer until frozen.
  6. Enjoy!