There is nothing Chinese about this except for maybe you would consider soy sauce Chinese? Other than that, this is just a yummy paleo salad fit for a summer potluck/bbq.

I got the inspiration from the World’s Healthiest Foods Website.

When I make it again I will up the amounts for more leftovers but this is what I started with today:

2 boneless chicken breasts (I buy the organic Coleman brand from Costco)

Half of a purple cabbage, sliced thin and then chopped up a little

2 scallions or you can use half an onion or 2 green onions (votes were for less onion so use your own discretion on this ingredient)

half a cup sliced almonds (buy the raw kind and then lightly heat them up yourself, they are much better this way)

2 TBS toasted sesame seeds

optional: quarter cup chopped fresh parsley¼ cup chopped fresh cilantro

Dressing

2 TBS extra virgin olive oil

2 TBS soy sauce

quarter cup raspberry wine vinegar

3 TBS raw honey

generous pinch(es) of crushed red pepper flakes

salt and pepper to taste

Directions:

1. Preheat broiler. Place a stainless steel (be sure the handle is also stainless steel) or cast iron skillet in the broiler, about 7 inches from the heat source, to get it very hot. Season chicken with a little salt and pepper.
2. While pan is heating, thinly slice cabbage.  Chop cilantro and scallion cabbage. Add sliced almonds.
3. When pan is hot, about 10 minutes, remove from broiler, and place chicken in pan and return to broiler. Cook for about 15 minutes depending on thickness of chicken. When cooked slice into strips and then chop again in half.
4. Whisk together olive oil, soy sauce, raspberry vinegar, honey, red pepper flakes, salt, and pepper. Toss with cabbage mixture and chicken. Sprinkle with sesame seeds. (You can buy sesame seeds that are already toasted.)

We went up to Pescadero yesterday with the dogs to check out Phipps Country Store and Farm.  The weather was a little gray (big surprise) but pleasantly warm and no wind (I hate wind).  We came home with about a pound plus of olallieberries, seriously, people are talking about these berries like they are as common as raspberries or blackberries…maybe I am just not hip with the berry lingo.

So, we have berries.  Then today our neighbor knocked on our door with a huge ziploc full of boisenberries!  Couldn’t say no to that, so no we have berries times two!

To remedy the situation I decided to make a pie and here is what I came up with:

Crust

2 cups walnut, almond and pecan meal (dumped equal parts into my vita-mix and pulverized)

(maybe 2 TBS) healthy soup spoon dripping with raw honey

4 TBS organic Kerrygold butter (I think their cows are pasture fed in Ireland but don’t quote me on that)

2 TBS carob powder (you could you unsweetened cocoa powder too)

Preheat oven to 350.

Start the mixing with pouring your pulverized nut meal into a large bowl then add in your melted butter and stir.

Add the honey and then the carob trying to avoid send puffs of carob powder all over your kitchen!

Once the four ingredients are mixed together,  grab a pie dish and very liberally grease it down with some coconut oil.

Once its thoroughly slippery with the yummy coconut oil start pressing the crust down into the pan.

Bake for 10 minutes at 350 degrees.

Let the crust cool.

For the filling:

Clean about 6 cups of berries…you choose the type. I say about 6 because the filling really depends on you…I thought 6 cups was perfect.

Take those berries and smash them down over your COOLED crust.  I didn’t crush all the berries but I was pretty heavy-handed with the spreading of the berries.

Over the berries you are going to put a paleo topping, mainly just to protect the berries from the heat of the oven.

Topping:

1.5 cup shredded coconut

1 TBS cinnamon (I am sure I used more cinnamon)

1 egg

mix all three ingredients together and spread evenly over berries for their protection

Bake at 325 degrees for about 15 more minutes

Let cool. Then get to slicing.

Make these in muffin cups and they are easy to grab and go for breakfast—either hot or cold. This is the doubled version, which makes about 16 muffin cups.

· 1 whole package of ground turkey or turkey sausage, over 1 lb.
· 1 yellow, red or orange bell pepper, chopped
· 1 whole medium onion, chopped
· 1 package of sliced white mushrooms
· Salt and pepper
· 10 large eggs

Preheat the oven to 350°F. Line a 12-cup (or two 6-cup) muffin pan with paper baking cups. Using only one paper baking cup per muffin is best.

In a medium non-stick skillet over medium-high heat, cook the turkey, pepper, onion and mushrooms for 5 minutes or until the turkey is no longer pink. Add salt and pepper (a pinch of salt and a few grinds of pepper is fine). Spoon this mixture into a larger bowl and cool slightly, about 5 to 10 minutes (if the turkey is not cooled it will cook the egg, which is bad). Stir in the eggs. Evenly divide the mixture among the prepared muffin cups.

Bake for 20 to 23 minutes, or until the egg is set.

Remove from oven. Let the egg cups cool in the pan for about 5 minutes. Remove the egg cups and place them in a Tupperware container and refrigerate. The egg cups will last for up to a week.

Reheating instruction: Leave the egg “muffin” in the paper cup. Heat in the microwave loosely wrapped in a paper towel for 25 to 30 seconds. Peel off the paper cup and enjoy! Two egg cups makes a great breakfast.

optional additions:
red pepper
mushroom
carrots

Create:
Preheat oven to 350.
Saute starting with the red onion, then add the sun dried tomato, garlic, horseradish, worschester, and any other veggies(green onion, mushrooms, etc.) you want to throw in there.
Mix ground beef with the almond meal, tomato paste and spices (cumin, onion powder, thyme, basil, parsley, etc.)
Mini-muffin tins are what I used because you get about an ounce of meat at the end (like a meatball, perfect for a quick snack). Fill up mini-muffin tin and pop in the oven for about 20 minutes?? Just watch them so they don’t get to done and dry out.

You’ll end up with a bunch of these suckers so freeze them and use them for protein emergencies. =)

Notice no egg…I ran out and still haven’t gotten to the store.

I found OSTRICH. So good for you and I love changing it up with meat choices.

So tonight I wanted to use some of the peppers we bought at Costco and my new ostrich meat. Now if you aren’t finding ostrich or want to use ground turkey/chicken/beef go for it.

Ingredients:
one head of organic cauliflower

4 bell peppers, I used yellow
1lb ground ostrich or your choice of meat
10 pieces of sundried tomatoes chopped really finely
1 TBS organic tomato paste
1 TBS lemon
1/2 tsp cumin
1 tsp cinnamon
10 olives (i used green olives stuffed with garlic that I got from costco)
4 cloves of garlic
1/4 cup of pinenuts

Create:
In a mixing bowl mash all the ingredients except for the pinenuts, cauliflower and ostrich so that its like a sort of paste then use that paste to cook up the ostrich.

throw the pinenuts in a skillet and roast them on medium (they will start to smell kind of like popcorn but be careful they don’t burn) set aside

then cut the leafy stem off then dig out the core a little bit and start breaking off the cauliflower into little pieces. With 1/4 cup of olive oil (i used the rest of our almond oil) and sea salt and pepper toss the cauliflower to get it lightly coated with the oil before putting it on a parchment lined cookie sheet in a 400 degree oven for 20 minutes. set aside.

Once you have the pinenuts toasted, the cauliflower roasted and the ostrich+tomato/olive paste sauteed you can chop up the pinenuts and cauliflower and throw it in with the meat mixture. This is the filling for your peppers.

Then cut the tops of your peppers off (like you would to carve a pumpkin and save the tops). Hollow the peppers out (I used orange peppers). Stuff the peppers with the meat mixture and put the stem tops back on then place in a crock pot on low for 5-6 hours or on high for 3 hours.  You can also bake these in the oven at 350 for about 45 minutes, just watch them so they don’t burn!

I think I got all the steps…Enjoy!

Ingredients
1 (16 oz) jar of almond butter, creamy and toasted (COSTCO sells huge 26ouncers for 5 bucks and some change! A Steal)
2 eggs
1/2 cup date puree (see my previous post to make your own- COSTCO sells great Mehjool dates) If you don’t want to use dates use a full cup of honey instead of the 1/4 cup.
1/4 cup raw honey (I got mine at the commissary for you military folks)
1 TBS vanilla (again…COSTCO sells Madagascar Pure Vanilla which rocks)
1/2 cup unsweetened cocoa (any grocery store carries this)
1/2 tsp sea salt (COSTCO also sells a grinder version of this in their spices section for cheap)
1 tsp baking soda

Create:

In a large bowl mix ingredients with the cocoa sea salt and baking soda being the last things.
Use coconut oil to grease a 9×13 baking dish
Bake @ 325F for about 20 minutes (I don’t know why mine took such a short time to bake- I thought they would take 30-40 minutes…watch them so they don’t burn!)

Ingredients:
(1.5 lbs?) 6 chicken breasts, sliced in half to make them thinner and then sliced again into strips
(2 cups?) enough almond meal to coat the chicken pieces. You my need more or less depending on the thickness of your “breading”.
(2?) enough egg to dip your chicken in and have the almond meal stick.
spices: italian seasonings like parsley, thyme, basil, oregano, tarragon, etc.
garlic powder/onion powder
sea salt and pepper

optional variations:
1. hot sauce in the egg goop for a little bit of a kick
2. use homemade mayonnaise, click here for an amazing recipe from Nourishing Gourmet instead of plain old eggs for the prealmond dip. very tasty.

Create:
Preheat the oven to 375
Tin foil wrap your cookie sheets for easy clean up (and you may have leftovers and can reuse the tin foil when you freeze these suckers.
Smear coconut oil or olive oil on the tin foiled cookie sheets so that the chicken strip’s almond coating won’t get pulled off after they are done. The tin foil does need the “breading” you do!
Pat dry your chicken strips so that the egg/almond will stick the best
Mix almond meal with your seasonings
Dip chicken in egg (or now would be the time to dip in mayo if you are going that route) then almond meal (you can put the almond meal in a large ziploc bag and drop a bunch of the egg dipped strips in at one time to minimize on mess).
Line ‘em up on the cookie sheets and bake for 12-15 minutes

We made about 8 chicken breasts for our five nieces and nephews over Thanksgiving (actually I had nothing to do with it!) and had to turn them away empty handed when they gobbled them all up! They were a hit and super easy.

**Dipping sauces** are not paleo but we can make them so that they are paleo!
Really miss ketchup click here for a recipe?
Here is another one for mayo, click here.
How about barbeque sauce? click here.
Beware, Honey Mustard recipe here, in extreme moderation!!
(substitute olive oil or some other oil for corn oil in the recipe link above

Enjoy!

Part of Speech: verb

Definition: give nourishment; give energy

Synonyms: cram, dine, feast, feed, fill, gorge, gas up, incite, inflame, maintain, nourish, satisfy, strengthen, supply

Antonym: de-energize, deplete, starve, discourage, unfuel

FEAT

Part of Speech: noun

Definition: achievement

Synonyms: acrobatics, action, adventure, conquest, coup, effort, execution, performance, stunt, triumph, victory

Antonym: failure, idleness, inaction

Notes: a feat is a notable achievement or accomplishment while feet is plural for foot.  You can fuel both.