Delicious Duck! Don’t be scurred!

14 May

Happy Monday Friends!

I just want to say THANK YOU for all of your continued support and readership!  You’ve heard it from me before but I feel so blessed to have readers! It’s nice to not be writing to a brick wall even though my pictures are shit, I cuss and commit the occasional  but ever present typo.  Props to you and as always, feel free to share with friends and family.  Living Paleo will CURE you, literally.  Remember- FOOD FIRST!!!

Anywho! I did some cooking this weekend, most notably made an amazing meal with duck! I got the organic free range duck breasts and legs from Whole Foods.  The other ingredients were from my CSA box.   To be honest though, the breasts were SO much better than the legs and MUCH easier to eat.   I’d just go with them if this is your first duck try.

Remember- you’re a “chef” if you’re fearless in the kitchen.  To illustrate, here are some of my favorite quotes by Julia Child, she’s pretty much a goddess 🙂

“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”
― Julia ChildMy Life in France

“The only time to eat diet food is while you’re waiting for the steak to cook.”
― Julia Child

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit. ”
― Julia Child
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
― Julia Child
“Fat gives things flavor.”
― Julia Child
“…no one is born a great cook, one learns by doing.”
― Julia ChildMy Life in France
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My dish consisted of crispy roasted duck, blanched Italian carrots and sauteed dino kale with onions.

Roast Ducky:

4 breasts

1/2 stick butter

1/4 cup coconut oil

2 tbsp garlic (chopped)

3 tbsp rosemary

Salt and pepper

Preheat the oven to 400.  Salt and pepper the duck on both sides.  Melt the coconut oil in a stainless steel pan and start to brown the duck skin side down (about 6 minutes) and repeat the same thing on the other side.   Before you pop it in the oven throw in the butter, garlic and rosemary.  Make sure to scoop up the goodness on top of the breasts (baste) and in it goes for about 15 minutes.  Check it mid way, flip and baste on some more goodness.  Take them out and LET THEM SIT DAMMIT- for about 10 minutes 🙂 There will be a beautiful layer of fat, if you’re not fully into consuming lots of good fat, it’s easy to pick around although I don’t recommend ignoring it.  YUM.

Blanched Italian Carrots: 

Place the carrots in boiling water for about 10 minutes or until tender.  Have a bowl of ice water ready to go.  When the carrots are done put them in the ice bath.  I just tossed them in Petrini’s Original  dressing (all Paleo approved ingredients).

Sauteed Dino Kale:

1 bunch Kale

1 whole white onion, coarsely chopped

3 tbsp EVOO

1 tsp balsamic vinegar

Salt and Pepper

Heat up the EVOO in a stainless pan and add the onions.  Saute for about 15 minutes or until translucent.  Add the kale, stirring frequently and saute for  about 15 minutes or until tender.  Drizzle with balsamic and VIOLA!

Live to Thrive,

Lauren

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Herb Roasted Curry Veggies

11 May

Happy Friday Lover Muffins!

I wanted to share a quick recipe with you that’s great to take to a Paleo potluck! Plus, again with the CSA box- I’m drowning in organic veggie bliss and loving it!

Herb Roasted Curry Veggies:

1 head cauliflower

1 head broccoli

2 large spring onions (green)

1 handful FRESH tarragon

1 handful FRESH rosemary

1 tbsp curry

salt and pepper

1/4 cup coconut oil

Preheat the oven to 400.  Break up the broccoli and cauliflower into bite size pieces and chop the herbs up nice and fine (especially the rosemary).  Melt the coconut oil in the microwave and toss all the ingredients together.  Roast for 15-20 minutes or until they look slightly crunchy.  I popped this back into the oven for about 5 minutes on broil when it was eat time at “Koby’s” lol.

Live to Thrive,

Lauren

What’s for lunch?

10 May

So I know I keep going on and on about my CSA box (it’s a weekly delivery of fresh, organic, local fruits and veggies. Community supported agriculture) but I can’t help it! It is SO amazing!

For lunch I threw together a little garden salad mish mash. Red leaf lettuce, carrots, grape tomatoes, broccoli, spring onions, leftover ground beef, BACON (duh) and Bragg dressing.

Delish!

Live to Thrive,
Lauren

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Is your puppy Paleo?!

10 May

Happy Wednesday Friends!

I thought I’d write a little bit on what I feed my pup.  I’m sure everyone can understand that dogs were definitely NOT designed to eat grains, just like humans.  Make sure you check the ingredients in your dog food, even some of the really high quality stuff can contain an alarming amount of fillers, preservatives and grains.

Little Lucy gets cooked for once a week.  I know some of you are thinking I’ve really gone off my rocker but it can make a HUGE difference in your dog!  Not to mention overall health, boxers are typically more “prone” to cancer I hear and when I learned that cooking for them can alleviate that I obviously jumped on board.  She is the HAPPIEST, bounciest, shiniest, healthiest dog I know! It’s important to note too that I supplement her brekkie and dinner (recipe below) with grain free dry food so she can graze throughout the day.

Easy peasy goggie food :):

2 large packages of chicken thighs (I like thighs because they’re usually a little fattier and have fewer bones)

1 package chicken livers

1 package hearts/whatever else you can find

2 packages frozen veggies (carrots, broccoli, cauliflower, peas, whatever- NO ONIONS)

Fill a large stock pot about 3/4 of the way full with water and bring to a boil.  Add all the ingredients at the same time and literally cook the shit out of it.  I usually let mine simmer for about an hour.  At that point it should be fairly soupy.  Drain some water if needed and start to stir.  The chicken will fall off the bone.  As I put the mix in tupperware I remove the bones.

I’ll have human food for you tomorrow lol.

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Live to Thrive,

Lauren

 

 

Ah the glory of the BBQ

8 May

Happy Tuesday Kiddos!

We “played BBQ” last night and ended up with a really delish dinner and the same for lunch! My CSA box had some beautiful rainbow chard, among lots of other goodies.  Let me just start by saying YOU NEED TO BBQ THE STEMS, don’t throw them away!  Also, it’s super important to wash this stuff really well or you’ll be crunching on sand.  **Note the wine, local- Chronic Cellars holy delicious!!!

Sorry again for the shit pics, I’ll be sure and play with my real camera tonight 🙂

For the greens:

I used a big spoonful of coconut oil (I’ll never use olive oil again with leafy greens, period).  I used about 4 cloves of garlic and 2 whole diced green spring onions.  Heat those up together in the pan and add the chard.  This only takes about 10 minutes so plan your BBQ stuff accordingly 🙂

Veggies for grillin’:

In my CSA box, I also got 2 huge bunches of spring onions.  I had the rainbow chard stems, squash and eggplant.  I drizzled them all with EVOO, balsamic and salt and pepper.  The onions take a little longer to grill, but overall you’re looking at about 20 minutes for the veggies.

Grilled Portabellas:

I chopped some fresh tarragon and drizzled these pups with EVOO.  These get grilled for about 15 minutes.

For the meat we chose fresh, house made sausages from Whole Foods and free range chicken breasts.  We left the sausages alone but dry rubbed the chicken with Cajun seasoning.  Here’s how it all turned out.

Live to Thrive,

Lauren


A question for my peeps

28 Apr

Hey Lovers!
I need your advice on something.. I’m headed to Israel and want to do a really nice job with a photo documentation/blog project. In terms of ease of use, Instagram seems like the simple choice. I’ll have my phone with all the time I’m sure and I like the thought of not carrying another device around. That being said, I have my normal camera with me and it takes better quality photos but I’d have to schlep it around with me.

Advice pweety pwease! !

Live to Thrive,
Lauren

Meal Planning and Budgeting!

27 Apr

Hi Again Friends!

As promised from the results of the poll you all took I’d like to share how I plan my meals for the week and budget.

Okay so first and foremost you’ll need to get out a fresh piece of paper (ugh, MOM- I sound EXACTLY like you right now!!) and sit the eff down.  Yes, meal planning takes time but it’s time well spent!

Next you need to write out the days of the week (I usually do just 5 days because one way or another Jer and I end up at a friends house or out to eat).   The key with integrating the dinners and lunches is  to pick dinners that will give you leftovers or will serve for both meals.  Also, I usually choose to serve one large serving of one type of vegetable or one hot, one cold veggie side.

And last, I buy farmers market veggies and eggs whenever possible and actually am expecting my 1st CSA delivery next week (I’ll be in Israel but Jer can play).  Once I start getting these on the regular I plan to create my meal plans based on what’s in the box.  ALWAYS check Whole Foods weekly coupons.  I typically pick meats and veggies that are on sale.  There are also items that I’ll buy at one of our cheaper grocery stores like onions, garlic etc.

DINNER:

Next I tackle what we’ll have for lunches and breakfast.  For me, the kind of foods we eat for these 2 meals are interchangeable.
LUNCH/BREKKIE:
  • Salad with sliced steak
  • Tuna salad sandwiches with apple slices as “bread”
  • Slow cooker chicken lettuce wraps with salsa
  • Hard boiled egg, tomato and bacon bowl
  • Cole slaw w/ hard boiled egg and shredded chicken
  • Leftover sketti with a cucumber salad
  • Leftover burger
  • Salami with cucumber and deli mustard
After you’ve got these 2 steps done you can continue to make your shopping list.  I separate my list by meat, veggies and other (what else is there really!?).  Make sure you go through each meal and write down what you’ll need in your list.
Meat:
1/2 lb lamb
1 lb bison
1 lb ground pork
1 lb venison
1 whole chicken
4 lb pork butt
2 lb ground beef
2 lb skirt steak
2 lbs bacon
1 log salami
Veggies:
4 bell peppers
3 onions
Asparagus
Sketti squash
Salad lettuce
Radishes
Kale
Brussels
Cabbage
Carrots
Sweet taters
Wrap lettuce
Avo
Shrooms
Tomato
Cucumbers
Limes
Fresh herbs
Other:
Eggs
Mineral water
Grapefruit juice
Mustard
Etc..
So as you can see, I’ve got the shopping list all squared away.  I’d say this would absolutely feed a family of 2 for about $150.  I’ll be sure to update you once I’ve got the CSA coming regularly.  I also hope to start buying meat in bulk from US Wellness meats so that should be good.  Check out the resources below for some additional information.  Love you guys! Thanks for reading!!!
 Resources:

Paleo On A Budget

Sheshredds post

The Paleo Budget Shopping Guide

Live to Thrive,
Lauren

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