Winner! Winner! Carnitas Dinner!

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This is going to be a super quick post, but I just HAD to share this one! I knew it would be a long day, and we’d want something awesome for dinner. Enter a pork loin, a crockpot, a killer rub recipe, some onions and green chiles…carnitas! I borrowed the recipe from Mom Gone Paleo – and served the pork with some avocado, spicy salsa, and some chopped lettuce and tomato. Hubby had some quinoa and black beans along with his. I have to admit, I did have one taco style with a corn tortilla, but realized it was totally unnecessary. I highly recommend this recipe – exactly as is. It’s very rare this happens, but I didn’t change a thing! I did cook the pork on low for 10 hours since I wasn’t home to drop the heat down. Hope you like this as much as we did!

Paleo Carnitas


There’s No Rice In There??

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That’s what my husband said when I told him what he was eating for dinner wasn’t rice! I downloaded the book Well Fed in my quest to learn more about the paleo lifestyle, and it has not disappointed yet! I did my “weekly cookup” yesterday – I cooked a bunch of proteins, steam-sautéed some veggies, and stocked up my fridge with ready-to-go components to throw together quick meals. I was in the mood for something with curry tonight, so I took some onions, garlic, red pepper, zucchini, yellow squash, tomato, pineapple, coconut milk, and curry powder and turned it into this:



Then I decided to try making cauliflower “rice” to go along with it. You see, my husband could eat rice all day every day. I think he could make a meal out of just rice with barbecue sauce. Actually, I think he’s done that before!! Anyway, when following the paleo style of eating, grains are a no-no. I’m already gluten-free, so rice is one of the few I still had in the house. I figured if I could get away with making cauliflower “rice” I just might be able to sneak this whole paleo thing past the hubby without too much fuss.

Here goes…. Take a head of cauliflower and cut it into florets, removing the stems. Throw it in the food processor and pulse it (10-15 times) until it looks like this:

Cauliflower "rice"

Cauliflower “rice”

Then, heat up some coconut oil in a large sauté pan and add some onions and garlic.

The base...

The base…

Now here’s where things get interesting… You can do this a million different ways. Tonight, I chose a curry version, so I added curry powder,  some chopped fresh pineapple, and a handful of chopped up roasted cashews – and sautéed that until fragrant.

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Add the seasonings…

Then add the “rice” and sauté 5 minutes or so, or until the cauliflower is tender, but not mushy. Adjust the seasonings as needed (salt/pepper/more curry), and voila!


Curry Cauliflower "Rice"

Curry Cauliflower “Rice”

It went perfectly with my quick curry – and I could totally see this being flavored many different ways depending on what I was making for dinner. It totally snuck past the husband until I told him it was cauliflower. Then he said he didn’t like it – but I think he just didn’t like the idea of it. He still ate more of it even after I told him!! I have a feeling cauliflower will be making more appearances as a stand-in for rice in my kitchen from now on!

In other exciting news – my blog is now included as part of the Gluten Free Global Community! I’m super excited! Just click on the button below and check out the many bloggers featured as part of this community. I’ve already found lots of great info through these folks, and I’m sure you will too!


Have you ever snuck an ingredient past someone??

What’s your favorite “stand-in” food?

A Sweet Treat To Ring In the New Year

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Dark Chocolate Hazelnut Bacon Bark.

Yup. That second to last word is BACON.

Some of you just read that and think I’ve seriously lost my mind. Others read it and are thinking GENIUS! Either way, you really should read the rest of this post – and as my mother used to say, “don’t yuck it ’till you try it!!!”

Yesterday, I picked up a copy of the book Practical Paleo while I was at Costco. Since I’ve already had to go gluten-free, I’m thinking that trying out paleo is probably the next step in my health and nutrition journey. I have one recipe simmering away in my crockpot for dinner, but I wanted to try something a little out of the ordinary for a treat…

I’ve seen many recipes with chocolate and bacon, and I always thought it would be…well…gross. Wow. I thought wrong!

This recipe was SUPER easy, and it’s delicious! A small piece is definitely enough to satisfy the craving. I did alter it a bit from the book, but I’m sure it would come out just as well if you followed the recipe to a T. Anyone who knows me will tell you that I’m notorious for “doctoring” things up! Here’s my version…

Dark Chocolate Hazelnut Bacon Bark with Sea Salt

2 cups dark chocolate chips (I used Guittard Extra Dark – found them at Whole Foods)

2 tsp. bacon drippings

1 cup toasted hazelnuts, skins rubbed off and roughly chopped

4 slices bacon, cooked crisp and chopped

1/4 tsp. flaked sea salt


Melt chocolate chips with bacon drippings in the microwave – 30 seconds at a time, stirring every 30 seconds, until just about melted (a total of 2 – 3 minutes). Pour the chocolate out on a sheet of parchment paper laid on a cookie sheet. Sprinkle the hazelnuts, bacon, and sea salt over the chocolate and let set. (Yes – you really have to wait.) Break into chunks.

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Oh yes. This will be a very happy new year.

New Favorite Snack Alert!!

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I have a new favorite snack! I happened upon these lovelies in the soda aisle (don’t judge…I was getting seltzer). Usually I’m not a big fan of pumpkin seeds, but these – definitely not your typical pumpkin seeds!

They’re crunchy, sweet (but not too sweet), definitely cinnamony (is that even a word???) and all around yummy! To top that off, they are vegan, gluten free, tree nut free, peanut free, dairy free, MSG free, and soy free! Thankfully, they are definitely NOT taste free!! 🙂

Find them here at Kathie’s Kitchen Superseedz



What I Ate Wednesday #7

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First, as always, thanks to Jenn at Peas and Crayons for hosting WIAW!

I was home sick today for the third day in a row with a double ear infection, sinus infection, and a cough that just won’t quit. This is the point where I start to go stir crazy. I’m actually looking forward to going back to work tomorrow – which I will do, cough or not!

I really didn’t eat meals per se – I pretty much just snacked on stuff as I got hungry at different points during the day. I had half of a toasted Udi’s gluten-free bagel this morning with some low fat cream cheese. (I didn’t bother taking a picture of that). A little while later, I had a banana. I didn’t bother with that either.

When it got to be around lunchtime, I reheated what was left of the soup I made last night for dinner. It tasted just as good as it did last night – which was AMAZING! You can find the recipe for this yummy Creamy Mushroom Brie White Bean Soup here.

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Later in the afternoon, I started getting a little hungry, so I broke out my new version of cheese and “crackers”.

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Then a little while before dinner, I wanted something sweet. I remembered that I got this sample pack of Funky Monkey fruit snacks in my December KlutchClub box…

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Definitely interesting – sweet, but a little bit tart from the lime. Definitely crunchy. I liked it – but I’m curious to see what other flavors they have. It only had 110 calories, so not bad for an afternoon snack!

Dinner was a burrito bowl from Chipotle that hubby was kind enough to bring home for me. I didn’t bother taking a picture of that either. Hey – what can I say? I’m sick. Forgive me. 🙂

I promise to do better next time around. Just didn’t have much energy to do much of anything today. I even thought about making soup this afternoon, but just ran out of steam. I have a butternut squash and apple soup recipe just waiting to be made…hopefully that will happen for dinner tomorrow!

What are your favorite things to munch on when you don’t really want a meal?

Do you have any favorite sick-day comfort foods?

Crazy Good Soup!

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Thanks to my blogging buddy Jenn over at Peas and Crayons, I have a really amazing soup recipe to share with you tonight! Just made this for dinner and it got rave reviews! I warmed up an Udi’s gluten-free baguette in the oven to dunk in the soup, and you can’t get much better than that!! I do have to say, I wound up having to thin the soup out a tiny bit. I used heavy cream AND cream cheese (the reduced fat kind) and it made the soup really thick. I added a little bit of milk and chicken broth at the end to thin it out. I don’t think I’ll ever look at mushroom soup the same way again… Click on the link below to be taken to the world of creamy soupy deliciousness!!

Creamy Mushroom Brie White Bean Soup


I Survived My First Week Gluten-Free!

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So…I made it! This was my first full week of going gluten-free! I have to say, I definitely feel a difference. I’m not sure whether it’s a placebo effect or what, but I definitely feel better. I’m not having as many issues with my stomach, and the typical “brain fog” I’ve been experiencing lately also seems to have disappeared. I know it takes a while for everything to settle down, but if this week is any indication, this was definitely the right way to go.

I’ve found plenty of things I can eat – and have been really surprised by the number of things I can’t! My in-laws (the other ones) were here for the weekend and my mother-in-law (hubby’s mom) LOVES Special K. She brought a box with her for breakfast since I didn’t have any last time, and I took a look at the ingredients. Wheat gluten – right there in the ingredients! There goes another cereal… I had to explain to her why I couldn’t have it – and that touched off the “What is gluten?” and the “What else can’t you have?” conversation. I find it really hard to explain – since I’m not so sure yet myself. I gave her the big picture – no wheat, rye, or barley, and I have to read the labels of everything pretty carefully. She was so funny – I listed so many things I can’t have that she loves – she said she didn’t think she could do it. I told her I am just learning how to do without, and how to make substitutions.

In fact, that brings me to what I wanted to share with you. Whenever we have company on a Sunday morning, I like to have some kind of a nice breakfast or brunch. Today I made a crustless quiche type of thing (eggs with scallions, tomatoes, cheese, and turkey bacon), and I tried making gluten-free muffins for the first time. I was really nervous that they would turn out like hockey pucks and I would have nothing to serve with the eggs – all of my other GF stuff is frozen! Little did I know that my muffins would be morsels of yumminess, and that they would get rave reviews from everyone! To quote my dear MIL, “If you didn’t tell me, I would never have known these were gluten-free!” SCORE!!

Here’s how I made them…

Gluten-Free Mixed Berry Muffins

1 1/2 cups King Arthur Flour Gluten-Free All-Purpose Flour

3/4 cup organic cane sugar

1/2 tsp. salt

2 tsp. baking powder

1/3 cup canola oil (maybe melted coconut oil…will definitely try that next time)

1 egg

1 tsp. vanilla

1/3 cup milk (I’m sure you could use almond milk)

1 cup frozen mixed berries (I used the Welch’s Frozen Berry mix but took out the strawberries – leaving blueberries, raspberries, and blackberries)


Preheat the oven to 400F. Either spray 12 cup muffin tin with nonstick spray or line with paper liners. Whisk together dry ingredients in a large bowl. Add wet ingredients, mixing well. Fold in berries (I used them just frozen). Fill muffin tins about 2/3 of the way. Bake for 20-25 minutes (will depend on your oven) until they are golden brown on the top.

Here is what they looked like:



So glad that my first attempt at making gluten-free muffins was a success! I’m sure I will mess up at other points along the way – there will certainly be a lot of experimentation. At least I know I have one recipe I can fall back on now!

Hope you all had a great weekend – and had a chance to relax and recharge! Time to start another week already…

What’s your favorite Sunday brunch food??