Tuesday, January 29, 2013

Harvest Hash

I know what you are thinking- fall is way over! But Harvest Hash was the best name I could come up with for this dish. It is chock full of ingredients that peak in the fall and winter. It is hearty and delicious. We first ate it as a side dish with grilled chicken. For lunch the next day, when I took this picture, I just took my leftover chicken and added it right into the hash. You could easily do that to.

Nothing real new is going on around here. We are moving along in the prenancy. I finally had enough energy this morning to go back to CrossFit and it was so wonderful!! CrossFit is so fun. I love the commrade, the constant change in the workout and the fact that it is scaleable so that anyone can do it (including a pregnant momma like me :)

It rained here this weekend! That was only the third time it had rained since we moved to Colorado in June. Thank goodness it also snowed last night or we would officially feel like we lived in the desert. So, with cold weather back, this is the perfect comfort meal to make. Happy cooking and eating!

Harvest Hash
1 medium yellow onion, diced
1 medium butternut squash, peeled, seeds removed and DICED REALLY SMALL
1 lb brussel sprouts, stem removed and quartered
2 apples, small diced
1 tsp cinnamon
sea salt and pepper to taste
1. Heat a large greased cast iron skillet over medium heat. Add an additional 1 Tbs coconut oil.
2. Add onion and butternut squash to pan. Stir. Cook 5 minutes, stirring occasionally.
3. Add brussel sprouts. Stir. Cook 5 minutes, stirring occasionally.
4. Add apples and spices. Stir. Cook 5 more minutes or until all vegetables are tender, stirring occasionally to prevent burning.
5. Eat!!

Tuesday, January 22, 2013

Sweet Potato Bacon Biscuits

I have a new blog that I am obsessed with! These biscuits are adapted from the website PaleOMG. The author is Juli Bauer. Apparently I am a little late to the party, because she is big in the Paleo world. And I know why. Her recipes are creative and delicious. These biscuits are the first thing I have tried, but it all looks so good!

These biscuits are insanely good. I made them with scrambled eggs and fresh berries for a hearty breakfast before we headed out to hike in the snow. The recipe made six biscuits and we ate all of them :) I did top mine with a little grass fed organic butter (not paleo) but I am sure they are just as good without. I encourage you to make these ASAP!

Makes: 6 biscuits
4 strips uncured bacon, diced
2 eggs, whisked
leftover rendered fat from bacon or 2 Tbs melted grassfed organic butter
2 Tbs coconut flour
2/3 tsp baking powder
1/2 tsp garlic powder
1/2 tsp onion powder
1. Place diced bacon in a cast iron skillet heated over medium heat. Cook until crispy, stirring occasionally to prevent burning. Remove cooked bacon to a paper towel covered plate. Save rendered fat.
2. Meanwhile, remove the skin from the cooked sweet potato and scoop out potato into a large bowl. Mash potato with a fork.
3. Add eggs to sweet potato. Stir. Add rendered fat. Stir.
4. Add your dry ingredients: flour, baking powder and spices. Stir. Add cooked bacon. Stir to combine.
5. Line a cookie sheet with a Silpat or parchment paper. Using a spoon, drop biscuits onto sheet, making sure they are equal in size for equal cooking.
6. Bake at 375 degrees for 20-22 minutes. Serve topped with melted grass fed organic butter brushed on top if you like!

Sunday, January 13, 2013

Paleo Sausage Stuffed Acorn Squash

I'm back! Please forgive my lack of posting. I cannot believe it has been almost two months. Our life has been a whirlwind since Thanksgiving. I have not been able to post for  a few reasons. One is that the holidays were wonderfully busy and we went home to Alabama for over a week- no posting without our computer. Secondly, we are having a baby!!! and the pregnancy has been wearing me plum out. Also, I have had no interest in food, so being creative in the kitchen and cooking nightly have not been on my to do list. But, things are getting better and slowing down. So, I am happy to be back with all of you sharing this hearty recipe.

I hope all of you had a special holiday season, especially Christmas. Ours was filled with lots of family time. And I hope your new year is full of goals to live more fully including being more healthy. That is where this blog can be a huge help to you! I am so happy to get to share whole food recipes that promote health. After all, health is our greatest asset and often we do not notice it until it is gone. So good for you for taking care of yourself and family by what you eat!

Next up, I have one request from all of you. I am hosting a fun workshop at our clinic on Sinfully Delicious Valentine's Treats for the whole family that are gluten free and, hopefully, paleo. What I want to know is what type of treats you guys would like to see. Any great recipe I make and share at our office, I will share with you guys!!! So, please leave a comment on here or on the Feed Your Genes facebook page! Thanks!!

On to the recipe. I already have a recipe for stuffed squash on this blog but I am constantly making variations of it based on what is in our refrigerator. This version is an example of that and I hope it inspires you to be creative and change it to whatever you have on hand or think would be good too!

Serves: 6

3 acorn squash, cut in half lengthwise, seeds removed
1 lb chicken sausage of any kind (I used mild italian I think)
1 red bell pepper, diced
1 small onion, diced
2 carrots, small diced
3 cups fresh spinach, chopped

1. Preheat oven to 350 degrees. 
2. Fill two 9x13 glass pans with water to cover the bottom of the pan. Add 3 acorn squash halves to each pan. Cover with foil. Place in oven for 30-40 until squash is tender when pierced with a fork. Set aside.
3. Heat a large skillet over medium heat. Add sausage. Cook through, using a spoon to crumble as it cooks. Remove sausage to a plate and set aside. 
4. Add 1 Tbs coconut oil to pan. Add onion, bell pepper and carrots. Saute 10 minutes until tender, stirring occasionally. Add spinach and allow it to wilt, approx 1-2 minutes. Add sausage back to pan. Stir together. 
5. Remove all squash halves from pans. Drain water out of one of them. Place all six squash halves flesh side up in pan that you drained the water from. Scoop sausage picture into squash halves. 
6. Return pan to oven and cook 5-10 minutes until sausage mixture is browned. 

You could top the stuffed squash with shredded raw cheddar cheese prior to cooking.