Paleo Foods Archives - Page 2 of 7

Ready for Super Bowl Sunday: Whole30 Deviled Eggs

January 25, 2015 by Susan 7 Comments

While the #2catsWhole30 is wrapping up this week (CRAZY RIGHT?!) I am still trucking on with my Whole60. The jury is still out as to whether or not it was a smart decision to publicly proclaim that I am giving up wine, popcorn and chocolate for 60 days… I have seriously pondered taking one day off for a glass of wine and a bite of chocolate. But I’ve already told the masses and some of y’all are doing a great job at cheering me on and holding me accountable. So alas… I am just about half way there.

I am really thrilled to hear that so many of my #2catsWhole30 folks are amazed at how they are feeling and plan on continuing this healthy lifestyle beyond these 30 days. That being said, their first real test is going to be Super Bowl Sunday. Will they go crazy or will they show up to the party prepared?

Guys - it is totally possible to survive a party that revolves around football, commercials and finger foods - and still be healthy!

Whole30 Deviled Eggs // Paleo Deviled Eggs // Mayo Free Deviled Eggs

Thanksgiving, Funerals, and Potlucks all have one thing in common: Deviled Eggs. In my opinion, nothing other than glitter screams “festive-shindig” like a Deviled Egg. My sister went crazy this past thanksgiving and brought 18 deviled eggs to my house. And I’m not just talking about how many halves… 18 egg halves would’ve been MORE than enough!

Anyway - to get you ready for Super Bowl Sunday next weekend, I thought I would share my Whole30 Complaint Deviled Egg Recipe with you today.

Whole30 Complaint Deviled Eggs // gluten free deviled eggs // healthy deviled eggs

Whole30 Deviled Eggs

Prep time

15 mins

Cook time

5 mins

Total time

20 mins

Author: Susan {2 cats & chloe.}

Recipe type: whole30 // paleo // gluten free // sugar free

Ingredients

Organic Eggs
Guacamole
Sugar Free Bacon
Fresh Chives
Smoked Paprika

Instructions

Hard boil your eggs. Once cooked and cooled, peel them.
While they are cooking, cook sugar free bacon. Allow to cool. (I cook bacon once a week and just leave it in the fridge. The bacon I used for this recipe is cool and had been refrigerated.)
Break the cooked and cooled bacon into smaller pieces so they are "bacon bites"
Chop up your fresh chives.
Slice your eggs in half, removing the yolk and setting it aside in a bowl. Do this for all of your eggs.
In the "Yolk Bowl" add a couple spoonfuls of guacamole. Depending on how "soft" you want the filling - you may want to add more or less. Always better to start with less, and add more later though.
With a spoon, mix the yolk, guac, chives and bacon bites together. If too dry, add a little more guac.
Spoon the yolk mix back into the egg halves.
Sprinkle with smoked paprika.
Enjoy!

Things you may need to make these Whole30 Deviled Eggs: Organic Eggs, Guacamole, Smoked Paprika, Sugar-Free Bacon, Chives.

So what can you bring to the party OTHER than these delicious eggs? Here are two of my other all-time favorite Whole30 Finger Foods and Appetizers!

Whole30 Hot Wing Recipe: Delicious and truly fitting for something like the Super Bowl. While everyone else is chowing down on sugary hot wings - you will be sitting pretty, with healthy wings all over your face!

Prosciutto Wrapped Asparagus: These are one of my favorite party apps because they really are incredibly easy and look extremely impressive!

Wanna know a secret? I don’t even know who will be playing in the big game… I simply join the fun for the food and the commercials! What are you preparing for the Super Bowl?

Whole30 Approved Hot Wings!

January 9, 2015 by Susan 23 Comments

There was this one time in college when I went out on a date with a guy. Well, it wasn’t really a date… My roommates and I called him “Bad Matt” because he was the kind of guy who got into trouble all the time — and quite frankly, I was way out of his league. Anyway! I got weaseled into going out with him for hot wings after class one day because it was cold, he had a jeep, and I didn’t want to walk up hill, both ways, in the snow, to get back to my JMU dorm room. Of course he didn’t pay. He was too “bad” for that.

After that “date” I swore off hot wings forever. When I got back to my dorm I was 50 shades of red - and not just out of embarrassment. I had hot sauce all over my face. SERIOUSLY?! I’m really lucky I ever found a man who would marry this hot mess.

I went home for Easter that same year. My dearest friend Cait invited me to her house for wings. I explained why I swore them off and she said “Oh girl, I will teach you how to eat them with one hand and not get a drop of sauce on you!”

Challenge accepted.

Hot wings soon became “our thing.” Whenever I was home, Cait and I would meet at her house for a bucket of Great Bridge’s famous Mr. Jim’s hot wings. I ate the drums. She ate the wings. {For the record, I still hate the wings and prefer the drums - hands down, any day of the week.}

I’m not sure why, but I have been beyond craving hot wings for the last few months. I had no clue that {prior to the whole30} I could get them at B-Dubs {aka Buffalo Wild Wings - we abbrev everything at JMU} and they were gluten free! {They are not whole30 approved though because of the sauces!} My spirits were crushed when Michael told me we couldn’t eat at B-Dubs due to their gun policies. I pondered sneaking in there without him - since “Thou shall not dine in an anti-gun establishment” was not in our wedding vows… but then my Whole30 started. {Actually a Whole60, but who’s really counting anyway. 52 more days. Wink wink!}

With football season upon us {I could really care less about football, I just love wings} I figured it was about time for me to create a Paleo, Whole30 Hot Wing recipe that would hit the spot and stop the cravings.

With that, I bring you my Whole30 Hot Wings:

Whole30 Approved Hot Wings

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

Author: Susan {2 cats & chloe.}

Recipe type: Paleo, Whole30, Gluten Free

Cuisine: American

Ingredients

15-20 Chicken Wings/Drums
½ cup of Franks Original Hot Sauce (make sure it is the original without sugar!)
¾ cup of heavy coconut cream
½ tsp Roasted Granulated Garlic Powder
½ tsp Smoked Paprika

Instructions

Preheat oven to 375 degrees F - cover a cookie sheet with aluminum foil - place a greased cooling rack on the cookie sheet so that the wings cook up on the rack.
Rinse and pat dry chicken wings
In a skillet, blend hot sauce, heavy coconut cream, garlic powder and smoked paprika - allow the coconut cream to melt into the hot sauce, making the hot sauce look creamier.
Set aside ¼-ish cup of the sauce for later
Lay a few wings at a time in the hot sauce, covering them thoroughly with the sauce. When they are covered in the sauce, place them on the cooling rack (that is on top of the cookie sheet.) Cover all wings with sauce and lay all of them on the cooling rack with a little bit of space between each.
Bake for 35-45 minutes - flipping the wings half way through. Before you put them back in the oven drizzle the remaining hot sauce on the wings.
I wanted to crisp my wings up just a tad so when they were done baking, I flipped the oven to broil for 2 minutes.
These pair well with the Whole30 Homemade Ranch and Celery!

2 cats & chloe: Sugar Free, Paleo, Gluten Free Hot Wings

As I said in the recipe section - be sure to cover the hot wings completely in the creamy hot sauce. You then want to lay them out on a rack for baking. I simply put a cooling rack on top of a cookie sheet for this. Be sure to put aluminum foil down on the cookie sheet for easy cleanup.

To make these Whole30 Approved Hot Wings here are some things you may need:

Cookie Sheets // Cooling Rack (these are the ones I have and LOVE them) // Aluminum Foil // Chicken Wings // Frank’s Original Hot Sauce (it’s sugar free and can be found in almost all grocery stores) // Granulated Garlic Powder // Smoked Paprika // Heavy Coconut Cream (SO much less expensive in the store!)

But seriously - what are hot wings without ranch and celery?! Rubbish and nonsense! That’s what!

No really - ranch goes with wings like peanut butter goes with jelly. So I decided to try my luck at the recipe the Whole30 folks have given us for DIY Homemade Ranch Dressing. You can find their recipe {and tons of other sauces} here! You want to scroll down about midway for their “Basic Ranch” recipe. I used the hand blender that Santa brought me for Christmas - if you don’t have one, you could use a food processor or regular blender and just pulse it very, very slowly. This ranch was AMAZING. I don’t know why I waited for my fifth whole30 to make it!

So what do you think? Does it sound easy enough? Personally - I don’t think I will ever go out for wings again. These are clean, paleo, sugar free and gluten free {i.e. Whole30 Approved!} and I found them to be really easy. Something I could totally do for a potluck or my parent’s Super Bowl Party!

Since Michael doesn’t like spicy things, I promised him that I would try these with an Asian flavored base next time… so stay tuned!

Progressive Potluck and Paleo Maple Glazed Salmon

December 16, 2014 by Susan 8 Comments

This weekend was an AWESOME weekend. Not only did I get to have breakfast with a long lost friend on Saturday, but I got to have dinner with another friend in DC on Saturday night! You see, Saturday after breakfast, my husband and I hit the road for Washington DC. Our anniversary was last month… and for the one year anniversary, “paper” is the traditional gift. So I gave him tickets to the Caps game {because even though they are almost always digital these days, you can still print tickets on PAPER!} While my lack of knowledge wouldn’t allow me to see much of a difference between the professional Washington Capitals and our local Admirals hockey {other than the cost of the ticket and the size of the arena} apparently my husband can… so this was a very special gift.

Sunday was just as awesome. I spent most of the day cleaning the house and prepping for my family’s “Progressive Potluck.” You see, for many years we would do a Christmas Progressive Dinner. We would eat one course of dinner at each house. It was a really fun way to see everyone’s holiday decorations and eat a ton of food. But as we have gotten older and I have moved an hour from my family - this tradition has died out. So this year, I decided to invite everyone {spur of the moment} to our house, but they still had to prepare one course of the meal. Instead of a traditional potluck where people bring whatever they want, I assigned courses to each couple coming. {Quite frankly, why haven’t I thought about doing that for all potlucks? That way you don’t end up with 15 servings of cole slaw…}

My husband and I {read: Suz} were in charge of the main entree. I decided that this would be the perfect time to make a dish from my new Southern Living Christmas Cookbook, that the Ronald McDonald House Charity of Richmond gave me. While searching through this amazing cookbook, I was drooling over so many beautiful dishes. While not all of them are 100% clean eating, there are several in there that are easily adaptable to fit my gluten-free, sugar-free, and practically dairy-free lifestyle.

There was one dish in particular that jumped right out at me: The Caramelized Maple-and-Garlic Glazed Salmon (page 87). I have been wanting to create a dish that used pure maple syrup as a sweetener, rather than sugar… and this was perfect! My family of picky eaters loved it, and as an entertainer, who was creating this dish on the spot with a house full of guests, I loved that it only took me 20 minutes to make!

If you are looking for a great, clean, and easy holiday dish - I would highly recommend this one. I paired it with sautéed zoodles, roasted garlic mini-potatoes, and roasted veggies. Again, you can find it in this cookbook.

Caramelized Maple-and-Garlic Glazed Salmon

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Author: Southern Living Christmas Cookbook - shared by Susan {2 cats & chloe.}

Recipe type: Dinner, Fish

Cuisine: Fish

Serves: 8

Ingredients

8 (2-inch-thick) salmon fillets (about 2.5 pounds)
¼ tsp. table salt
¾ tsp. garlic powder
2 Tbsp. butter (i used ghee)
⅓ cup maple syrup, divided (to keep it clean be sure to use 100% pure maple)
1 Tbsp. chopped fresh chives

Instructions

Preheat broiler with oven rack 5½ inches from heat. Sprinkle salmon with salt and garlic powder.
Melt butter in a large skillet over medium heat. Add salmon, skin side up; cook 2 minutes. Place salmon, skin, side down, on a lightly greased rack in a broiler pan; brush with half of syrup.
Broil salmon for 5 to 7 minutes or until fish reaches desired degree of doneness and syrup begins to caramelize. Brush with remaining syrup; sprinkle with chives.

A little bit about the Ronald McDonald House of Richmond, VA before I continue on with our family “Potluck Progressive!” This is such a great organization that helps families who have sick children in the hospital. I have done some volunteer work for our local Norfolk Ronald McDonald House in the past: cleaning, cooking and things of that sort. It is so nice to know that by volunteering, or by simply purchasing this cookbook online or from your local Dillard’s that you are helping families stay together and stay strong during one of the scariest times of their lives. The Ronald McDonald House of Richmond provides families with comfy beds, hot showers, homemade meals prepared by volunteers, a place to do laundry, a fully stocked playroom, and a shuttle to take them to and from the hospital. This charity takes care of the family’s basic needs so that they can focus on what matters most: their child’s well being.

Not only are you helping families, but you are getting one heck of a holiday cookbook for just $10. I was so impressed by this cookbook because it definitely makes entertaining easy. It breaks up every single holiday course you can possibly imagine eating. But then, when you flip it over, it has awesome ideas, tablescapes and menus for almost every other holiday on the calendar year! Seriously - they even give you celebration ideas for Memorial Day, Cinco de Mayo and the Kentucky Derby!

Like I said, I used this cookbook for our family’s holiday potluck and the Maple Glazed Salmon was a huge hit. Then, after eating several courses {pictures below} we partied like rockstars. Here’s your photo dump:

Gluten free crackers for this girl! Thanks mother for thinking about me!

2 cats & chloe: christmas cake

Red {and green} velvet for everyone else - and a gluten free cuppie for me! Again, thanks to my awesome family for going above and beyond to meet my newly found gluten free needs. Y’all rock.

Then, while we did a wicked gift exchange - Olivia passed out under my butcher block while Chloe helped me get drunk and eat cheese…

2 cats & chloe: Christmas gift exchange winners

Yup, I scored a box of wine. Not too shabby for a gift exchange!

So there ya have it guys! This was one heck of a weekend. I find myself truly blessed to have spent 48 hours with my husband, great friends, and family. Tis the season!

If you’re looking for one last Christmas gift - I highly recommend you check out this awesome, charitable, Southern Living Christmas Cookbook. When you give someone this cookbook, you are giving another family a huge gift as well. Many thanks to the Ronald McDonald House of Richmond for gifting me this cookbook. {The recipe in this blog post is straight from the cookbook, page 87.}

2 cats & chloe: Southern living Christmas cookbook, ronald mcdonald house charity

Now time for the linkup! You know the drill!

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A Life Changing Brussel Sprout Recipe

September 4, 2014 by Susan 34 Comments

Today is a big day for my little blog. Before I get to my one of my all time favorite {and easy} recipes that will make you question everything you’ve ever known in life, I need to tell you that somehow blog-things have collided and we have a bit of business to mention today! First of all, welcome to all the readers who are hopping over from The Farmer’s Wife today! I am no Doogie Howser, MD when it comes to blogging - but I think I hold my own. Don’t forget about the Sponsor Promo that is happening for the next 7 days! Use the code FARMERSWIFE to get 40% off any of my ad spots! With the rebranding in the works, the fact that I am sponsoring a good line up of blogs, and let’s not forget that I’m a cheap date… you totes magoats want to hop on this deal while you can!

2 cats and chloe is taking over the blogger closet!

Secondly, if you are stopping by from @thebloggercloset, welcome to you too! I am so excited to be taking over The Blogger Closet on instagram for the next three days! I now have a reason to brush my hair and wear more than yoga pants all day! I cannot wait to share my sense of style with everyone! {If you haven’t heard about this before, you need to follow @thebloggercloset on instagram. Every three days a new blogger takes the wheel! It’s such a fun way to get to know other bloggers and see super cute outfits!} And if you want to keep up with me on my official blog instagram account, you can find me as @2catsandchloe. Now how about that recipe I promised that will rock your socks off? If I have ever met a food that has such a horrible stigma for being disgusting and dreadful, it would be the Brussel Sprout. I firmly believe that this started way back in caveman days. The Momma Cavewoman made Brussel Sprouts over the fire that tasted like crap, but she forced her Cavebaby to eat them anyway. This continued for years and years… our folks’ folks made them eat poorly cooked, disdained Brussels, just because. I have done a little experimenting and have found the best way to prepare Brussel Sprouts. My family, who are all former leaders of the Anti-Brussel Campaign, have all had a change of mind. They have open heartedly accepted this scorned veggie at our dinner table. When I visit my parents for dinner, it’s a given that I will be preparing this as our veggie. We even had company over for my dad’s birthday. He skipped the Brussel Sprouts, telling us that he has hated them since he was a kid. My dad agreed, but told him to “taste these though…” and then amazing things happened! Are you ready to have your opinion of Brussel Sprouts changed forever? Let’s do this. Balsamic Roasted Garlic Brussel Sprouts

Ingredients:

Fresh Brussel Sprouts

Olive Oil

Balsamic

Minced Garlic

Salt and Pepper to taste

Whole30 Approved Roasted Brussel Sprouts

Directions:

Begin by washing your Brussel Sprouts and preheating the oven to 400 degrees.

Cut the ends of the Brussel Sprouts off, and then slice them in half. Toss them into a large bowl or zip lock bag. {I use a gallon sized ziplock bag… only because it’s the easiest!}

Once all of the Brussels have been cut and tossed into the bag, drizzle them with olive oil. Use enough olive oil to cover all of them, but not drench them. Toss in a heaping tablespoon of Minced Garlic. Season with a touch of Salt and Pepper as well. {all still inside the ziplock bag.}

Zip up that bag and shake it like a polaroid picture.

Shake it up and cover the Brussel Sprouts with all of the ingredients.

When thoroughly shaken and covered - lay the veggie out on a baking sheet. {I cover mine in foil to allow a super easy clean up!} Pop those suckers in the over for 10 minutes at 400 degrees. Take them out, shuffle them around, and then put them back in there for 10 more minutes {or until they start to brown and crisp on the edges. The crispy leaves are the best!}

While still hot, drizzle Balsamic Vinegar on the Brussel Sprouts. Shuffle them around, making sure each and everyone has a touch of Balsamic on them.

Serve them immediately. They are best when they are fresh out of the oven. We use them as a side dish with all types of meats, but I especially like them paired with pork.

Questions? You know where to find me! Now go, make the most delicious Brussel Sprouts that will forever change your opinion of this stigmatized vegetable!

#whole30approved #paleo #glutenfree

End-Of-Summer Paleo Coffee

August 24, 2014 by Susan 5 Comments

There is a certain point, usually mid August, when I am horrified that thought “I can’t wait for scarf and boot season” crosses through my mind. It’s an unfortunate but annual moment. A moment at which I begin to morn the end of summer while embracing every single last moment of sunshine and weekends on the river. I live in Virginia. Of course, I’m a bit biased, but I really feel like this is one of the greatest states simply because we experience all four seasons. We have snow {not a lot, but enough} in the winter. Spring can be wet, but sunny and full of blooming flowers. Summer… oh summer. We have beaches and mountains: the best of all worlds. You haven’t lived until you have experienced Fall in VA. Virginia embraces one of the prettiest Autumns you will ever experience. If you don’t have leaves that change to the brightest shades of golds, oranges and reds in your hometown - you need to plan a trip through the Shenandoah Valley this October. So when I mentally begin to transition from Summer to Fall, baby steps are required. Only fools jump straight into the pumpkin spice… As one who lives a paleo and whole30 life, one thing I really miss from time to time, is coffee creamer. And not just the plain jane, basically milk, stuff. I miss that horrible-for-you, sugary, so-good but so-bad, flavored creamer. Did you know that you can still flavor your coffee without that crap?! GASP! Who knew?! So today, I want to share with you my End-of-Summer Paleo Coffee Blend. It’s still sweet, but has a hit of fall in it. Highlights? It’s much better for you than that horrible creamer, it’s all natural, and most of the ingredients are already in your spice cabinet.

Ingredients: Your favorite blend of coffee {Regular or Decaf}2 heaping Tablespoons of Heavy Coconut Cream5 Drops of Liquid Stevia1/4 Teaspoon Pure Vanilla Extract 1/2 Teaspoon of Cinnamon 1/2 Teaspoon of 100% Cocoa