paleo | Sherry's A Labour of Love

As a family, we decided that we all needed to be watching more of what we ate. Keep in mind that we are already eating gluten free (3 of us are celiac), we eat very little sugar, and we eat all organic, grass fed, farm fresh foods. You may ask yourself what else we could we possibly do. Well, we decided to try a strict Paleo diet for one month. Now, we are for the most part doing that with adding in a few extras like butter, and the rest of the milk we have plus a few cheeses.

We are finding it to be fairly easy, however, eating on the fly is harder still as I have to think about everything and we cannot just make or eat a GF muffin or GF bread with the turkey meat. So, I’ve been coming up with a few recipes and buying lots of veggies to supplement some of our stand bys.

Tonights meal is stuffed cornish hens with rice. Ha, that’s not paleo you say! Well, actually it is. Stuffed with veggies and nuts, and the rice is actually cauliflower that has been shredded. It smells delicious and it looked great.

Stuffing – I chopped up and sauteed the following veggies: Carrots, small red and orange peppers, garlic, sugar snap peas, swiss chard, baby bella mushrooms, 1 large leak and 1 cup of pecans. (I actually only used 2/3 of a cup of the chopped pecans in the stuffing, and the rest of the cup I put into the “rice”.)

Using sea salt, I salted the inside cavity of the hens and stuffed them with the above stuffing mixture of veggies and pecans. See below:

“Rice” – 1 head of cauliflower shredded in food processor. Add 1 large stalk of fresh basil and about 4 garlic cloves, both chopped, and the rest of the pecans. Then I sauteed in a little butter, 1 tsp. sea salt and about 1/2 pint of homemade chicken broth. Just prior to serving, I added a goat cheese that was like a feta. Keep in mind that the pecans turned the cauliflower a light tan color making it looked like either a fried rice or brown rice.

Can you say Yum? 🙂

With last week being a week of set backs, of epic proportions I might add. I felt good enough this morning to try to make my kiddos breakfast. Even though the doctor said to let the kids do all the prepping while I rest and for my only job to be the compilation of the meals, I guess you could say that I’ve hit my peak of feeling like a sluggard and was determined to help start their school day with a breakfast aroma that just shouted out “I love you guys”.

That being said, I slowly (doctors orders) looked through the fridge and pulled out all of the ingredients to make an egg frittata. Sydney and I watched one of the cooking shows make one on Saturday, so I thought I’d try it. Out came the leftover paleo hash that Gary made for me on Saturday, the eggs, green onions, black olives, frozen peas, butter, homemade pesto, cilantro and ricotta. Started on the stove and then placed in the oven, I’d say that for the 10 minutes worth of prep it was well worth it.

Thank you Lord for giving me the strength, desire and ability to still care for my family. I pray that all I do will honor and glorify you!

My Version of the Egg Frittata

Saute (in a large cast iron pan, this one made 8 slices that fit on a salad plate):
Leftover Paleo Hash, cut up green onion, black olives, frozen peas, in butter and a little grape seed oil

Mix 8 eggs, cilantro, salt and pepper, and add about 3/4 C. Milk

Pour over the sauteed vegetables. Let cook until starting to firm around edges. Then dollop the pesto and ricotta on top and place in the oven at 350 for about 20-30 minutes. Cut and serve hot.

Mmmmmmm!!!! Now I’m off to bed, my one activity for the day is done. 🙂

Our version of paleo hash:
turnips, beets, large white radish, onions cut up into small cubes and sauteed until soft. Yum!