wednesday, november 28 2012 Paleo Gatherings 003

Week three for you amazing paleo folks. We hope you all enjoyed Thanksgiving without going too overboard and falling far from the paleo wagon. We certainly had a few cheats, but were thankful our bodies reminded us what it liked and tried to get back to our routine quickly after.

This week brings you some new recipe ideas and new paleo bloggers! Depending on how big your Thanksgiving appetite was,you may still have some left-over turkey for which we have two recipes where you can add it to the mix! As always, if you are adhering to Whole30 be sure to omit any bacon you find in these recipes or check out US Wellness Meats’ sugar free bacon!

Cheers!

"Last night, I posted this on the blog’s Facebook page: I still have a TON of leftover turkey. Would anyone be interested in a turkey, sweet potato, kale and bacon hash recipe? The response was overwhelmingly positive, and since someone asked me to “please hurry” and post it, well…here you go. First thing, what I thought was a bag of kale in my refrigerator turned out to be a bag of mustard greens. Oops. Really, though, you can use any hearty, leafy green in this recipe so if you want to use kale, go for it. The mustard greens did lend the hash a nice spiciness, which I enhanced with a pinch of red pepper flakes – this balanced the sweetness of the potatoes really well. ..."
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"I started by removing the skin from the salmon and adding the salmon to my food processor along with an egg, some diced green chiles, onion, celery and a bit of spiciness thanks to some chipotle chili powder. I scooped the mixture into my handy muffin tin and baked them until they were just beginning to brown around the edges."
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"Spice Note: I've used cayenne in this recipe, because it's readily available and probably already in your kitchen. However, if you can find a scotch bonnet (or two, if you dare!), remove the seeds and finely dice it and add. Habaneros would also work. I HIGHLY recommend wearing rubber gloves, should you go down this road ... you'll thank me, later! 1. Pre-heat a grill. 2. Zest the lime with a zester, or the fine side of a cheese grater. You can even use a vegetable peeler to remove the green outer layer of the lime. Do not use the white part, though (it's called the "pith" and ... it's bitter). Just get the green skin on the surface. If you use a peeler, make sure it's chopped fine. Add..."
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"After eating anything and everything on our trip in California and junk through the hurricane last week, I needed to get back on track this week. Since the weather was chilly this weekend, soup seemed like the best way to do that. This soup is Paleo-friendly but you don't have to be following Paleo to enjoy it. I like this recipe because it is simple. I think the best chicken soups start with a whole chicken creating its own broth but sometimes there isn't time for that. This recipe just uses a rotisserie chicken and store-bought broth. I highly recommend using high-quality organic broth. (However, if you have time and are looking for a healthy chicken soup, try Julie's. It is one of my ..."
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"I am so happy and relieved today! Midterms are officially over and I got a PERFECT score on my muscle anatomy practical. Tonight, I don’t have to do any studying and I have a long weekend (no school on Monday). Things couldn’t be any better, really. Tomorrow, I’m treating myself to breakfast out after my morning workout, and then in the evening, Jesse and I are going out with a friend. It’s so good to have things to look forward to and have a light at the end of the tunnel. Meanwhile, go make this stew! I can’t tell you how amazing this concoction tastes. I threw ingredients in the pot that I thought would work well together, and the result kind of blew my mind. My only regre..."
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"Soft juicy pears, tart dried cherries, and crunchy raw walnuts create a fantastic sweet and savory salad tossed with simple greens. Dressed with our white balsamic vinaigrette, each bite will have the flavors dancing on your tongue."
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"I wanted to round out my Low Carb Thanksgiving with one of my favorite vegetables....Green Beans. I love Garlic, so naturally I had to dress up this standard side dish with some delicious garlic. One good thing about this recipe is that it's easy to throw together. You can make them ahead of time and just warm them up in the garlic butter/oil. No fuss! I wanted to wish everyone a Happy Thanksgiving! I am so thankful to have such wonderful supporters out there who keep me motivated to continue on this low carb journey. I love blogging and I love sharing all of my kitchen adventures with you. I also can't wait to enjoy some time with family and friends this Thanksgiving. "
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"Frittatas and baked egg dishes are no stranger in our house. Late nights at the gym combined with me not prepping ahead for dinner or even having an inkling of what I want to eat–then something like this is what’s going down the hatch. Keeping a well stocked pantry and a few staple produce items hanging around can turn ‘Pad Thai Frittata’ into ‘Fill in the Blank Frittata’, no sweat."
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