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#1 |
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I like crock pot meals. The first meal I am going to try from this site is-- Chile Cilantro Lime Chicken-- can't wait.
Thanks Jesse for the recipes -- I've actually have made the eggs and I really enjoyed them. Another way of deviled eggs -- add turkey bacon to the yolk part, with dried mustard, avocado, red bell, its super yummy. |
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#2 | |
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I do not use my crock pot as much as I use to, partly because the knob on the glass lid broke off after years of use and I need to order a new knob for it. I will use it soon though, knob or no knob, to make some pulled pork. Lol!
Which reminds me, I have a grass fed pork belly in the fridge curing with spices and sea salt. It will be cured in about 5 to 7 days and I am going to make a couple of pounds of homemade bacon from it. This way, I will know that it is not hopped up with GMOs (Bad Stuff!) or sugars. I can barely wait for it. Let us know how that chicken turns out. It sounds good. Quote:
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“You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”
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#3 |
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Here's another YUM Paleo recipe!
![]() Everyday Paleo Spanish Tortilla 2 medium yams, peeled and sliced into thin rounds with a mandolin slicer 2 cups torn arugula (or spinach leaves) 1 purple onion, sliced thin 3 tablespoons coconut oil 10 eggs ½ teaspoon sea salt ½ teaspoon black pepper ½ teaspoon smoked paprika 1 teaspoon garlic powder In a saute pan (this is a pan that is about 2-3 inches deep unlike the flatter skillet), heat 2 tablespoons of the coconut oil. Make sure your oil is hot enough that is sizzles when you lay in a slice of yam. Cook the yam slices in a single layer in batches in the hot oil, flipping after frying for about a minute on each side or when they start to brown. Set the cooked yams aside, add the remaining tablespoon of coconut oil into the pan and saute the onions just until they start to turn brown. While the onions are cooking, beat the eggs together with the spices in a medium sized bowl. After the onions begin to brown, spread them evenly on the bottom of the pan and layer the yams on top of the onions, followed by a layer of the arugula. Poor the egg mixture evenly over the layers of veggies and cook over medium or medium low until the edges start to look done (about 4-5 minutes). Move the entire pan underneath your broiler for another 5-6 minutes until the “tortilla” is firm on top. Remove and slice like a pizza and eat immediately. Serves 4-5. Credit to: Everyday Paleo
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“You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”
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#4 |
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Made this.... and it was wonderful. Though I used boneless and skinless chicken and then grilled it. I enjoyed it with carrots and massaged kale salad. Leftovers were bomb diggity.
About massaged kale salad-- makes a huge difference. ![]() |
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#5 |
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For the Paleo Folks, or those thinking about it, or those who just want a FREE Kindle book just because.
![]() [ame="http://www.amazon.com/gp/product/B00DYEBNTG/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957& creativeASIN=B00DYEBNTG&linkCode=as2&tag=tnlfreeeb ook-20"]Amazon.com: The Ultimate Kickass Paleo Cookbook: Quick and Easy Paleo Appetizers, Snacks, Slow Cooker Chicken and Beef Meals and Desserts eBook: Lisa Ujka: Kindle Store[/ame] Grab it up if you want it. Sometimes these free Kindles books are not free for long.
__________________
“You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”
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#6 |
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Coconut Oil Chocolate Bars
Ingredients
I like to add unsweetened shredded coconut to mine before hardening.
__________________
“You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”
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#7 |
Infamous Member
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Heard about the mason jar salads? I find them to be really convenient and they encourage me to eat more veggies daily. You can make a work week's worth for take to work lunches, or if you are at home like I am and just not into making a salad everyday. These mason jars will keep each salad fresh and crispy for about 5 days if you start with fresh veggies and load the ingredients in the correct order.
Below, is an article I copied/pasted from a local freebie news rag that demonstrates the correct layering. Please post and let us know what kinds of salads you make using the jars. NOTE: I use the white screw on lids for the jars when I use them for the salads. These can be bought from most places that sell canning supplies, grocery stores, Ace Hardware etc. ![]() Written by Nadine Cheung Are you looking for a new, portable lunch option? Mason jar salads are the way to go. The concept involves layering all the ingredients of a salad into a Mason jar, and then storing them in your fridge until you're ready to eat. However, assembling the salads can get a little tricky. If they aren't put together correctly, Mason jar salads can turn soggy quickly. By the same token, if you make them properly, they can last for days in the fridge. Take Sunday night to assemble multiple salads, and you'll have a week's worth of convenient grab-and-go meals in pre-packed containers. So, take your favorite ingredients, grab some empty jars, and check out our tips for how to make a mason jar salad that lasts. Instructions:
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“You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”
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Tags |
carbs, healthy fats, high protein, low carbs, paleo |
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