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  1. I’ve been working hard eating more healthful foods. I love tacos, but they’re not always the most healthy thing to eat. Tonight I made spaghetti squash taco boats! It was super easy to make and delicious. All you do is: 1) cut spaghetti squash in half, dig out seeds and drizzle a little bit of olive oil and just a pinch of salt. Place upside down and roast at 400 degrees for 25-30 minutes….just until you can poke a fork through it. 2) cook ground meat (I used turkey) and add favorite taco seasonings. I also added some green chili peppers. 3) when the squash is done run fork along inside to break up the fibers. 4) top with favorite cheese (I used pepperjack), ground meat mix, Pico, and avocado.
  2. Hi all! I've been kind of absent from the forums lately, but I had to return to ask this all-important question: what is the best way to cook a brisket? I've got one in the freezer and I'm eager to cook it, but I've never cooked one before and I know there are some Opinions™ about brisket here on the forums. Do you have any favorite recipes? I'm hoping for something in the tender and delicious category.
  3. I've got a bag of vital wheat gluten and some besan and I think seitan for dinner would be lovely! Anyone have a recipe you've tried and loved? Thanks in advance!
  4. Here's something I've been making. What do you think? Ingredients 1 package of fresh spinach 250 grams of ground chicken breast 100 grams of grated cheese crushed red pepper to taste Directions 1. Cut the spinach up small. 2. Mix everything in a big bowl. 3. Make patties and cook them in a frying pan. Subsitutions If ground chicken breast doesn't exist near you, just use eggs. The point is simply to keep the spinach all together in a patty. If you don't want to make it spicy you can skip the red pepper and just use things like salt, black pepper, and garlic powder. Try it!
  5. I made a video for you guys. Enjoy and get healthy!
  6. Since meatballs are such a convenient food for meal prep and are relatively fast to make, I've decided to test a bunch of meatball recipes and see which one comes out on top! I'm sticking to primal recipes here, so while cheese in some might be ok, I'm avoiding any grains or sugars in the recipes. I'll update this first post with the rankings! Current Rankings 5 Napkin Meatballs (contains cheese) Carrot Ginger Meatballs Fried chicken meatballs Emergency meatballs Mini turkey meatballs in spicy tomato sauce Thai mini meatballs Chicken pesto meatballs in marinara sauce
  7. Welcome to the Scout Tavern Kitchen ... here we talk about fooding. It can be something paleo, just plain clean eating, or even snacks for that much needed energy when you're out running/swimming/biking/hiking. Here's something the wife and I have been doing recently to help Burrito Bowl1/2 cup black beans1 teaspoon chicken brothPinch of cuminPinch of cayennePinch of garlic powder1/2 cup red cabbage, sliced thin6 ounces grilled chicken breast, sliced thin2 tablespoons salsaMicrowave black beans with chicken broth, oregano, cumin, cayenne, and garlic powder on high for 30 to 45 seconds until heated. Set aside. Add red cabbage to your bowl, and spoon the black beans on top. Layer sliced chicken and salsa. Enjoy immediately!
  8. All right nerds, I need food ideas. I have a little one who is cute as can be...but boy does she have a sensitive tummy. To make a long story short; because I am nursing right now I can no longer eat the following. Dairy (substitute almond milk and earth balance cheese sub. Are too depressing) Peanut Wheat Beans Broccoli Cauliflower Cabbage Brussel sprouts Chickpeas Or anything really spicy. I am really struggling to find recipes that my whole family can eat while mixing it up. Any suggestions would be appreciated.
  9. I dislike vegetables. Since learning about nerd fitness I've tried kale and asparagus. Didn't like both. So i'm looking to try more vegetables and hopefully find one I like! So, what are your favourite vegetables and how do you cook them?
  10. aalex

    [PALEO] Bigos

    Hey! I wanted to share a recipe for a traditional Polish dish which also happens to be Paleo and delicious. It's called bigos (pronunced bee-gohz) and it's sometimes referred to as the hunter's stew. Preparing it takes some time, but it's definitely worth it. This is what it looks like: You can find a recipe here. If you don't eat meat, simply don't add it. It tastes awesome anyway! Smacznego!
  11. I found this recipe here and it looked absolutely amazing8 Thought I might share it with you, so it's in the oven now ^^ Ingredients 8 slice Nitrate Free, Uncured, cooked bacon1 small butternut squash2 cups spinach6 eggs1/2 cup canned whole fat coconut milk1/2 tsp. dried oregano1/2 tsp. sea salt (optional)1 tsp. pepper1 tsp. coconut oil, meltedInstructions Preheat oven to 350 degrees. Prepare a pie dish or tart pan by coating with melted coconut oil. Chop up half the cooked bacon and cut the other four strips in half. Peel and de-seed butternut squash then thinly slice into 1/4 inch disks. In a medium bowl, whisk together the eggs, coconut milk and seasonings. Line the bottom of the prepared dish with one layer of butternut squash. Sprinkle chopped bacon over the top. Layer the spinach over the butternut squash and bacon. Place another layer of butternut squash over the spinach followed by the remaining slices of bacon. Pour egg mixture over the top evenly. Bake for 35-40. Devour!!Serve with a salad or something. Quiche is usually really heavy and asks for something light on the side. I'll post a picture of the outcome, in about 30 minutes *excited*
  12. So I'm doing some prep work getting ready for my first challenge in April, and I decided to put together a sort of personal recipe binder/nutrition guidebook. (Which is actually a challenge in itself for me, if you saw how I lived you would know organization isn't my forte!) Using recipes from cookbooks I love, stuff I've pinned on interest, and other sources, I'm attempting to organize a easy reference for myself. The thing is, doing this from scratch is a pretty big task. I've got a publisher format I like, as well as a binder ready to hold all of my print-outs, but I'm still sorting some things out resource-wise. My question is does anyone have any links to good: print-outs for keto based OR basic nutritioninexpensive shopping listseasy keto/paleo recipes templates for personal nutrition management other resources related to binder organizationIf any of you keep similar binders/documents for yourself, I would love to hear about your experience maintaining one as well.
  13. Hello everyone! It is time for a vegetable of the week thread in honor of the vegetable challenge and to take us into the next six week challenge! What I'm going to do: Every week I will take one vegetable, usually a less loved one, give a recipe for it, along with any interesting facts I find. What you'll need to cook along: For these recipes you will need some basic equipment. I suggest having a good knife, a cutting board, a colander, one good pan and one cookie sheet. Having those will get you through most of my recipes. Who is it for: My recipes will not be specifically paleo or vegetarian, though some will end up being such. If I know a way to change it I will make a note. Some of these will be main dishes; others will be sides. I don't have kids, so these will not be kid-tested. However, I have a 30 year old that eats like a five year old, so I will give you "Matt Ratings" that can be approximated to kid-testing. The Matt Ratings scale will go from NO!! (1/5) to Do I Have To Eat It? (2/5) to Do We Have Cheese I Can Put On This? (3/5) to Meh (4/5) to Omnomnom (5/5). If you try it and like it, let everyone know. Everyone should feel free to share their own recipes for the vegetable of the week for others to try! I will also take suggestions on what you want to see in the following weeks.
  14. LENTILS! I started eating them and they are awesome. Also split peas. I noticed that when you cook them down they have a thick, paste-like consistency. This makes me think that one could be very creative with them in various recipes. Anyone have any good lentil and/or split pea recipes? Anyone else willing to experiment? For those not in the know, lentils and split peas have huge amounts of protein and fiber. Something like 18-24 grams of protein in a cup. They're basically meatdgetables.
  15. I chose my username for good reason, because breaking news: students have very little money. As I stick to a (mostly) paleo diet, a breakfast/lunch of this on toast or that in a sandwich wasn't an option for me, and I had to devise my own meals. After some time of scouring for paleo meals that were ideal for my muscle-focussed diet (using a protein:carb:fat macro ratio of 40:30:30 as a basic guideline), I had trouble finding many that fit my food budget (read: not much). I stumbled across the famous 2-ingredient pancake recipe (blend 2 eggs + 1 banana, fry, flip), this was fairly ideal for my diet, but quite a pain to make every morning in a frying pan from pound-stretcher, especially if I wanted to get to the gym before a 9am lecture. Adapting from the pancakes I came up with the following recipe, it fits my macros, costs a mere £1.05 (may differ depending on where you shop) for an amount that could cover 2 breakfasts (I have half for breakfast and half as a post-workout meal), and tastes delicious. Apologies for the essay of an introduction, this is my first post and wanted to introduce myself somewhat, so without further ado, a recipe that requires no introduction. Ingredients: 7 eggs (you may wish to use egg whites depending on where you stand on the yolk debate) 2 bananas (preferably medium-large, as small bananas may result in more of a frittata) 1 scoop of whey protein powder (I like vanilla, but other popular choices include chocolate, maple, toffee, or banana) A dash of cinnamon (that's a metric dash, not imperial) Instructions: Preheat oven to 180C (unsure of Fahrenheit or gas mark equivalent) Grease casserole dish or equivalent how you see fit (some do not require greasing, I use 1kcal spray) Blend all ingredients together thoroughly Poor mixture into dish Place dish in the oven for roughly an hour (times may vary, keep an eye on it the first few times baking) Remove dish and allow to cool before serving Note: double, triple, quadruple the recipe if you like, increase to baking time will vary depending on the type of dish used. Feel free to recommend changes in the comments, and if you decide to try it yourself, let me know how it goes. Thanks for reading, -SB
  16. So I was helping my dad clean out the freezer in the garage to make room for some fresh deer and hog meat from a recent hunt. Inside the freezer was a lot of still good frozens that can be used for meals. The only problem is I don't know what to cook with what I have. I'm fine with running to the grocery store for any extra ingredients, but I just want to cook what I have before going and buying more meat. Here's what we have so far: chicken (lots of it)sausage linkspork loin chopsback strap, deerhamburger meatchili meatbroccoli (way too much)If anyone has any recipes please post a link to it the the comment sections. thanks
  17. I made this recipe last weekend, and it is AMAZING. It tastes like someone pureed fall! Adapted from this recipe. Prep: ~30 min. Cook: ~45 min. Ingredients: 1 medium butternut squash, cubed 1 medium acorn squash, cubed 3 medium sweet apples, diced 1 medium onion, diced 4-6 cloves garlic, diced 1 medium carrot (or 5-6 baby carrots), diced 3 cups low sodium chicken stock 1 cup almond milk (or coconut, or rice, or...) 2-3 tbsp EVOO Curry Powder (to taste) Salt and Pepper (to tast) 1. Preheat Oven to 350 2.. Place squash cubes on a greased baking sheet, roast for 30-40 minutes until easily mashed with fork. 3. While squash is roasting, cook the apple, onion, garlic, and carrot in EVVOO until tender (~10 mins). 4. Add chicken stock to apple mixture. Stir, then cover and let simmer (~10 min). 5. Mash squash, and add to apple mixture. Add almond milk and curry powder. Stir and let simmer (~5 min). 6. Add to food processor, puree to preference (I like a slightly textured soup). 7. Serve, refrigerate, or freeze!
  18. Hi everyone! I’m looking for some good recipes of protein bars. To my knowledge there is no protein bar in the market that is not saturated with extra stuff that’s not good for you. Plus making them is cheaper than buying a whole pack of it! So what recipe(s) do you recommend?
  19. I found this really awesome recipe for pumpkin butter here: http://nickyintheraw.com/2010/10/27/pumpkin-butter/ It's really good and really versatile! It's not super thick but if you kept it on the stove longer it definitely could be! I've used this on numerous things like a fruit salad, as a fruit dip, banana pancakes, chicken, as a salad dressing, and in shakes! I didn't add the apple cider to mine and it still tastes awesome. It makes a lot so it will last for a week or two. Recipe: Nicky in the Raw Pumpkin Butter - 2 cups pumpkin puree - 1/4 cup apple cider - 1/4 cup maple syrup - 1/8 cup raw honey - 1/2 teaspoon pumpkin pie spice* - 1/8 teaspoon cinnamon Mix all the ingredients into a sauce pot, covered, and simmer for 30 minutes while stirring frequently. * If you don't have pumpkin pie spice at home you can easily make it with spices that you already have: - 2 tbsp cinnamon - 1 tbsp ground ginger - 2 tsp ground nutmeg - 1/2 tsp allspice - 1/2 tsp ground cloves
  20. Anyone have any recipes for paleo-friendly comfort foods? Have been le sick for a couple weeks, and honestly as much as I love ribeye/salad/meat/bacon, it just doesn't sound good right now and I'm pretty chicken-souped-out lol. Thanks!
  21. I love cooking, but roasting a chicken seemed like a lot of work until I made one and now its my goto recipe. The key to this recipe is to keep the chicken as dry as possible and while many recipes call for liquid on the bottom or cut up root veggies this one does not. You may be asking yourself why not just go buy one of those pre-roasted hot chickens at the grocery store, I just think about what was added to that chicken on an industrial level so that it's crazy moist and salty? It was most likely injected with water, salt, sodium phosphate, modified food starch, potato dextrin, carrageenan, sugar, dextrose, spice extractives (this is off the package from a chicken at Costco) or other things may or may not be very good for you. 1 Whole Chicken 4-5lbs (any chicken will do but I enjoy free range etc) Garlic Powder Salt Preheat oven to 450f Remove the giblets etc from the body cavity. Rinse chicken, then dry thoroughly, including the body cavity (I use paper towels). Place chicken in a high sided oven-safe pot (I use a dutch oven). Sprinkle garlic powder and salt into the body cavity. Dust the outside of the chicken with garlic powder, too much and it will burn. (not in a bad inedible way but in a ugly not pretty for a chicken kinda way) Generously sprinkle salt on the outside of the chicken this will make it tasty as well as make the skin nice and crispy by pulling out the moisture. Place chicken in the oven and cook for 1 hour. After an hour take the chicken out and test the breast with a meat thermometer. It should read 170-180f, if it’s lower than 170f place the chicken back in the oven for 10 more minutes. If the chicken is 170-180f let rest for 15-20 minutes, in this time it will cook a little more on its own and cool down so you can eat it. And that's it, you have an impressive yet simple chicken. Yum.
  22. As part of my 2014 goals, I've decided to start a thread here called "Recipe a Week" or RAWT. Week 1: Mock Ramen Noodles For those of us who love ramen noodles and pasta-y junk foods of all kinds! Ingredients: shirataki noodles (also called miracle noodles)cooking oil (butter, coconut oil, olive oil)seasonings (Mrs. Dash, Chinese 5 Spices, chicken, beef, or seafood bullion or broth)Optional Ingredients: Srachi or Rooster SauceOyster SauceSoy SauceRaw HoneyPeanut ButterCream CheeseCheddar CheeseHeavy CreamFrozen VeggiesBasic Recipe: Drain and rinse noodles according to package directions. Tip: Cut package in half if you want your noodles to be a more managble length, lol. Heat a skillet. I use a stainless steel non-stick skillet, but a wok or cast iron skillet will work as well. Put your oil of choice in it, let it get warm, medium-high heat. Place noodles over the oil. Stir. Season with your seasoning of choice. Fry for a few more minutes, stirring well. Remove from heat and eat.Variations: Sweet and Hot. Add a 1-2 tablespoons of Rooster Sauce and 1/2-1 tablespoon of raw honey to the noodles after you add the seasonings. Stir the noodles extra well to coat.Cheesy Noodles. Once you have cooked the noodles through, add 2-3 tablespoons of cream cheese, 1/4 cup of whipping cream, and a generous handful or more of cheddar cheese. Stir well. VERY well. Until all of it is coated in fatty cheesy goodness.Veggie Soup. Cook the noodles through. In a microwave, heat some broth and steam some mixed veggies, peas and carrots, or other veggies of choice. Add the veggies to the noodles and cook over low heat for about a minute. Remove noodles and veggies from heat and place in bowl. Pour broth over noodles. Eat.Peanut Noodles. Add 2-3 tablespoons of peanut butter to your cooking oil. Watch and stir the peanut butter with the oil until it thins out. (I suggest low-medium heat for this.) Add your noodles, warm and stir very well to coat. These will take a little longer to cook than other variety. Scorched peanut butter is not good eats. Drizzle honey over the warm noodles prior to serving. Or add a pinch of cinnamon. Tasty-time!!! These noodles make an excellent side dish, a nice base, a good replacement for rice or rice noodles in Asian dishes, or a tasty snack. Depending on brand, a serving will have 4-8 carbs.
  23. Here's a recipe I came up with for post-ride recovery that isn't neon yellow and loaded with sugar. Unlike commercial electrolyte drinks, this has protein, more vitamins, and anti-inflammatories. 8 oz. Coconut water 8 oz. Toasted pumpkin seed milk and (or) almond milk 4 oz. Tart cherry juice I make the toasted seed milk myself, and I like using multiple milks to increase the nutrient profile. Plus then I can use the nut/seed meal in other recipes. I normally don't use a lot of fruit juices; they pack on the calories (and would you ever sit and eat 7 oranges in a sitting??). But, this recipe required a little glucose, and the tart cherry has some data behind it as an anti-inflammatory, so I'm thinking it helps with muscle recovery too. All I know is that when u subbed this out for Gatorade, I felt all the benefits, without the sugar overload. And it tastes like cherry pie, rather than Lab Red or what-have-you.
  24. Just threw this together tonight as my first paleo dish, and it turned out to be pretty nice! It makes 2 decent size servings, depending on the amount of veg you throw in. I kind of just chopped up as much of everything as I thought would be nice, so feel free to experiment! Anyway, you will need: 500g diced chicken breast 1 small onion 3 cloves of garlic 1 chilli (this is optional, I prefer my dishes spicy but feel free to leave it out/add more!) Quarter of a red pepper 3 pak choi leaves A few thin strips of butternut squash A small bit of red cabbage A few green beans (not strictly paleo, I only realised this after I'd cooked them though!) 3 salad onions A handful of spinach Olive oil Steps: 1. Preheat your frying pan and add the oil. 2. Start by frying the onion, garlic and chilli on a high heat for 3-5 minutes (until they all start to look soft) then dump in the chicken. 3. When the chicken starts to brown, throw in the rest of the ingredients except the spinach and cook for about 4-5 minutes, stirring continuously. 4. Throw in the spinach and stir it around for another minute or two. Make sure the chicken is fully cooked, and then serve! Sorry for the inaccurate measurements for most of the ingredients, as I said above slightly more or less of anything won't wreck the dish, it's mainly about the chicken, onion, red pepper and spinach. I managed to burn the onions a bit, and didn't think it looked photograph worthy, but next time I make it I'll stick up a photo! Let me know what you think, and if anyone tries it and adds anything that makes it nicer I'd love to know.
  25. I'll be posting recipes I've tried and liked. I will tweak them sometimes, because onions make my belly very unhappy. I will link to the original also. FIRST RECIPE: APPLE PORK BREAKFAST SAUSAGE PATTIES Original Recipe is from Steph over at Stupid Easy Paleo I did make it her way at first, and it's good. I like the sweet apple pieces in the patty. It makes me not miss the syrup I used to drown my sausage in. However, as stated above, onions don't like me. Also, I felt like it was wanting more spices. So here's my tweaked version. 1 lb ground pork 1 apple peeled and minced as small as you feel like mincing (original recipe and I both used a Pink Lady) 1 tsp ground sage 1 tsp fennel seeds 1/2 tsp marjoram 1/2 tsp oregano 1/4 tsp white pepper 1/4 tsp chinese five spice ginger (see below) salt (steph says 3/4 tsp. i have a sea salt grinder, and did 3.5 turns. also, i dont really like saltiness, so i tend to under salt things) whatever oil or fat makes you happy (i used a combo of bacon fat and coconut oil, cuz that's how i roll) 1. Heat oil / fat. Saute apples with a hearty sprinkle of ginger. (I didn't measure the ginger. I like ginger, so I wasn't worried. I just sprinkled it all over the apples.) When the apples are tender enough for your liking (I like mine to still have a touch of crispy crunchiness), remove from heat and let cool. 2. In a bowl, combine spices, ground pork, and cooled apple. Shape into patties. Try to keep them an even thickness. (I made medium sized patties and got 8 patties plus one tiny one for the cook.) 3. Reheat the pan you cooked the apples in. You can add more fat/oil if you think the sausages might stick. Use your judgement. Too much fat, and the sausages don't really brown. 4. Cook the patties for a few minutes on each side or until cooked through and browned to your liking. 5. Eat and enjoy.
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