Hot Spiced Cider

23 10 2009

It’s that time of year when apple cider starts appearing at local farmers’ markets and grocery stores alike.  Look at the ingredients.  The only ingredient should be apples. 

To warm things up, you will need:

4 cups of apple cider

1 cinnamon stick or 1 tsp ground cinnamon (you could also use 1 tsp of pumpkin pie spice)


Combine cider and cinnamon in a microwave safe container and zap it for a couple of minutes or until desired heat is acheived.  Remove stick and serve in mugs.

Serves 4.


Chicken With 40 Cloves of Garlic

20 10 2009

I know what you’re thinking.  40 cloves of garlic?!?!?!!  I know that vampires have been the in thing lately, but isn’t this a little TOO much insurance?  Won’t my breath demolish anyone I meet for a week after eating this? 

Never fear.  The garlic cooks down in this slow cooker dish, so it is no longer potent and overwhelming. 


3 lbs of chicken (this could be a whole butchered chicken, a chicken you butcher yourself, breasts only, etc.)

5 heads of garlic (yes, the ENTIRE head)

1 lb bacon

white wine or chicken broth

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme



Cut bacon into inch wide chunks.  Brown in a pan.  Set bacon aside.  Put about 1 tbs of the bacon grease in the bottom of the crock pot.

Separate out all the cloves of garlic from the heads.  Smash them with the flat side of your Chinese cleaver to easily remove the paper.  Put all cloves in the bottom of the crock pot.

Pour in either white wine or chicken stock to barely cover the garlic.  (Note, if you use stock, I would also add in 2 tbs of lemon juice to help brighten up the flavor)

Sprinkle salt, pepper, and thyme over the garlic. 

Put chicken on top of the garlic.  Put bacon on top of chicken

Place a layer of Aluminum foil over the crock pot and THEN the lid.  This will keep the steam from escaping and you from running out of liquid.

If you cook at low, this should take about 7-8 hours.

If you cook at high, this should take about 4 hours.

Once done, pull out chicken and bacon and set aside.  Pour liquid and garlic into a blender (or use your stick blender) to puree into a delicious sauce.  Pour over chicken and serve!

Cauliflower Mash

15 10 2009

To substitute for mashed potatoes, I’m making a cauliflower mash.  You can’t boil the cauliflower to make the mash or else it gets way too soggy and yuck. 

Here’s what I do:

Cut the head of cauliflower into florets.


Put into a microwave-safe dish with about 3-4 tbs of water. Cover.  Microwave for 3 minutes and stir.  Microwave another 2 minutes.  Check for softness. If not soft, microwave another minute or so.

Mash with a potato masher, or my favorite, the stick blender.


Add salt to taste and some coconut milk for creaminess.

Collard Greens

15 10 2009

Collard greens have more calcium than milk and are really tasty to boot!


head of collard greens

2 pieces Canadian bacon



Cut greens along the stem to take out the tough spine from the center.   Toss away spines and cut greens into thirds.  Wash under water and set aside.


Dice up a couple of pieces of Canadian bacon.   Heat up a pot over medium high heat.  Toss in bacon and brown.  Fill pot halfway with water.  Add greens.  Bring to a boil and cook for about 10 minutes or until greens are soft.  Pull greens out with tongs and serve.

Paleo Fried Chicken Fingers

15 10 2009

I’m a good Southern girl.  We know comfort foods.  Usually when someone thinks of a Southern meal, it’s fried chicken with mashed potatoes.  I thought, why not?  It was my challenge to make it paleo.

I’ll separate it into three recipes so that you can mix and match with different proteins and sides.


2 large chicken breasts

½ cup of almond flour

2 eggs

1 tsp paprika

1 tsp garlic powder

1 tsp salt

½ tsp pepper

½ tsp dried thyme

3 tbs olive oil


Cut chicken into long strips.  Make sure that they are equally thick.  You may need to use the flat part of the knife to pound some of the fatter pieces down a bit.


Put the chicken pieces in a zip top plastic bag with spices.  Shake to coat. 


Dredge in almond flour, then eggs, then flour again. 




Lay on a plate to set up for 10 minutes.  This will make sure the crust really sticks to the chicken. 

Pour olive oil in the bottom of a skillet.  Heat to medium high heat.  Add chicken and cook for about 3-5 minutes per side, turn only once.  Tongs work the best for turning the chicken.


Enjoy with mashed cauliflower and collard greens!


Yes, but are they easy?

15 10 2009

I want to make sure that you are not intimidated by cooking.  Paleo can be daunting in that, by not eating any processed foods, you need to do a bit more prep work.  I happen to enjoy cooking and have been doing it for years.  So how can I be certain that my recipes will be inviting for the beginner with no knowledge?

Meet my husband. 


The only thing he has ever really made for dinner is reservations. 

From here on out, I will have him do the grunt labor of following the recipes and preparing the dish.  Then he can give some notes on what he thought about the recipe’s ease to prepare. 

Just remember, don’t be afraid!  This can really be fun.

And if my husband can do it, anyone can!

Video description of paleo

12 10 2009

This video is really good at explaining what following a paleo diet is and why you should do it.  A friend passed it to me, so I’m sharing it with you.