Tuesday, May 19, 2015

Paleo Orange Ginger Chia Pudding with Pomegranate

As an Italian child growing up I used to snack on halved Pomegranate.  Oh my, the mess I made!  I guess it kept me quite for a few minutes.

Ingredients Chia Pudding:
Coconut Cream 1 cup (put full fat cans of Coconut Milk in fridge until firm then scrap the cream out)
Orange 1 large freshly squeezed juiced
Chia Seeds 4 teaspoons organic
Agave/Maple/Honey 2 teaspoons
Ginger 1 teaspoon freshly grated
Orange Peel 1 teaspoon freshly grated 

Other Ingredients:
Pomegranate Seeds 1/2 cup fresh
Paleo Lemon Ginger Granola (see prior Blog Post for recipe)

Mix all Chia Pudding ingredients together in a bowl.  Layer in jars or containers as desired.  I made 3 decent sized servings but you'll figure it out on how many you want.  Enjoy!

Thursday, May 14, 2015

Paleo Piña Colada Chia Pudding

Relaxing with a  Piña Colada in my hand, and not a care in the world!  Well, snap out of it, back to reality. Being as it's smack dab in the middle of the work week I'll have to settle for second-best = Paleo  Piña Colada Chia Pudding.

Almond/Coconut/Cashew Milk 1 cup
Chia Seeds 1/2 cup organic
Pineapple 1/2 cup fresh chunks 
Coconut Flakes 2 tablespoons organic
Agave/Honey/Maple 2 tablespoons 
Ground Flax 2 tablespoons 
Nuts 1/4 cup (used My Paleo Lemon Ginger Granola; see prior Blog Post for recipe)

Blend the pineapple and coconut in the milk until smooth. Add all remaining ingredients except for the nuts.  Pour into two medium serving cups and then top with your choice of nuts.  You can substitute banana protein powder for the ground flax if desired.

Wednesday, May 6, 2015

Paleo Coconut Curry Thai Pork

Although it's blazing hot in Florida right now, I still wanted to make this dish.  I had to revise the hell outta it to make it truly Paleo Whole 30 compliant.  

Pork Chunks 3-5 lbs (grass fed/organic)
Butternut Squash 2 cups cubed organic 
Coconut Milk 1 cup full fat organic
Vegetable Stock 2 cups organic
Spanish Onion 1 cup cubed
Peppers 1 cup cubed (any color)
Bamboo Shoots 1 cup cubed
Parsnips 1 cup cubed
Carrots 1 cup sliced
Green Onions 1/4 cup diced
Almond Butter 3 tablespoons 
Garlic 2 cloves minced
Lime juice 2 tablespoons freshly sweezed
Ginger 1 teaspoon freshly grated
Coconut Oil 2 tablespoons 
Red Curry Paste 2 tablespoons 
Curry Powder 1 teaspoon 
Sea Salt/Pepper to taste

Brown the Pork Chunks in the Coconut Oil in large pot (medium heat).  Add all Vegetables and reduce heat to low.  Cook 2-3 minutes then add the liquid ingredients and spices.  Simmer for 10 minutes then reduced heat to slowly cook for 40-45 minutes until vegetables are tender.  Damn good!