Posts Tagged ‘paleo’

WB Kitchen’s Paleo Snacks Review and Giveaway

Friday, January 23rd, 2015

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Another blogger friend of mine talked to me recently about WB Kitchens and their paleo snacks.  I was intrigued! It’s hard where I live to find snacks that I don’t end up making myself that stick to the paleo and primal diet. I have to drive nearly an hour to the closest Whole Foods…needless to say, that doesn’t happen often.bigcityburrito

When I wrote to them, I was pleasantly surprised they were a Colorado based company. This coming May will be three years since I left a piece of my heart in Colorado.  My husband’s job moves us quite a bit, and Colorado was one of my favorite places we’ve lived. It was a health food mecca, and eating clean, healthy organic food was so easy.  It was everywhere.  There’s practically a Whole Foods on every corner…ok, maybe not every corner. When WB Kitchens introduced themselves to me as a small company (love!), based out of Ft. Collin’s Colorado (LOVE!!)  I almost asked him to send me a burrito from Big City Burrito while he was sending me some of his products to try (not health food, haha!).  

A few days after emailing, I received a huge box of samples.  I couldn’t believe it.  My kids drooled over them, too.  Brownie, coconut shortbread cookies, honey nut bars and then my favorite, the Java Mocha bar.  It was hard for me to snap a few pictures before keeping them from digging in.  Seriously look at this box!

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The ingredients they use are the highest quality. Raw Unfiltered Honey from the a Colorado based supplier called Beeyond the Hive. I love that they use local honey. They label each bar if it is paleo, SCD or GAPS friendly which most are. Their facility is gluten free and they never process soy, dairy, gluten or any grains at all. Check out the nutrition information label. Most of the calories on here come from FAT. Perfect for those high fat, paleo dieters. The fat content also comes from coconut oil, which is great. Coconut oil is a great source of MCT’s (medium chain triglycerides), it’s easily digested, and improves the absorption of fat soluble vitamins.

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The only flours they use in their bars are organic almond flour and coconut flour, completely paleo/primal diet friendly. The bars and cookies aren’t super sweet, so if you’ve been eating a paleo diet for a while I think you’ll be pleasantly surprised.  They’re a sweet treat, with out being sickeningly sweet.  It’s just right.

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Currently they are working at getting the word out about their products. You can find them right now at Whole Foods, and other natural foods retailers.  Why wait for that though when you could win an entire box for your family to try? I’ve partnered with WB Kitchen’s to bring these right to you in my latest giveaway!  Fill out the entry form below for a chance to win a box of your own goodies!

 
a Rafflecopter giveaway

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Fall Tomato Soup

Monday, October 13th, 2014

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This past week we had one of our coolest nights this fall, the temperature in PA dropped to 35 degrees overnight.  We got plenty of warning, so I had to go in the garden and collect any and all tomatoes that were still on the vine. I had so many in various stages of ripeness, and boy were they ugly and split from last weekend’s heavy rains. Instead of canning them again, I decided to make some tomato soup. For the soup, I used all but the completely green ones.

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I took the ones that were not so ripe, and roasted them in the oven at about 425 for about an hour. This step is completely optional, but it adds flavor.  Drizzle them in olive oil, and sprinkle some garlic powder and let those puppies roast.  While they’re roasting, chop up 3 carrots, 3 celery shoots, 1 tbsp of fresh basil and 1 onion.  Start sautéing them in a stock pot.

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Once the onions start to turn translucent, pour in 3 cups of a stock of your choice.  I used chicken stock.   Then I threw in all my tomatoes, both the roasted ones and the raw ones. Since it’s fall and I had it laying around I used 1 cup of pureed squash (pumpkin would work beautifully here, too!). I let everything simmer covered for about 2 hours.  That’s the beauty of soup, I got distracted with my two month old son, and homeschooling my other two kids that it was ok to leave my soup going unsupervised for a couple hours on low on my stove top.

Once I was able to get my youngest down for a nap a few hours later, I was able to do the next step. If you’re lucky enough to have an immersion blender, use it to blend your soup to the a constancy you like.  I had to use an old fashioned blender.  It works just as well, but I did let my soup cool a bit before tossing it in.

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After I blended it, I stuck it back in the stock pot and set it to warm on my stove top.  It bubbled there the rest of the day until everyone was ready for dinner.  That last step is completely optional.  The soup was done once I blended it, and could have easily been served at that point, or hours later.  That again, is the absolute beauty of soup.  Flexible, easy meal, specially when you’re juggling running a household while trying to give your family a fantastic healthy meal. Here’s a recap of the ingredients you’ll need to make this soup.

* 8-10 tomatoes -or- 16 oz can of whole tomatoes

* 3 carrots

* 3 celery stalks

*  1 tbsp fresh basil

*  cups of chicken stock (or vegetable if going veg)

*  4 garlic cloves

*  1 cup mashed squash (or pumpkin)

 

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The Grain Free Snacker — A Book Review

Friday, October 10th, 2014

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The other day I was given the opportunity to review The Grain Free Snacker by Carol Lovett, and for almost completely selfish reasons I jumped on it.  Being on a grain free diet can be rough, specially when you’re first starting out and you just want to eat ALL THE THINGS. Then there are the kids. For kids snacks are a way of life.  This book very beautifully, and uniquely helps you get over the snacking bump with healthy recipes that won’t bust your gut.

 

Like the title says, all the recipes in this book are grain free.  For sweeteners, Carol uses coconut palm sugar, honey and maple syrup. Her recipes turn to 3 paleo friendly flours: almond flour, coconut flower, and arrowroot flour. I learned about new things I’ve never heard of like, what is aioli and how to make it.  She pushes us to try new things like sardine pate. Sounds gross?  She’ll win you over, I haven’t tried it yet but I’m willing to!

This book is so full of delicious looking food. I must have stopped to grab something to eat two or three times while reading it and then again while writing this review. There are some kid friendly choices, such as chicken fingers, pizza pockets, and chocolate chip cookies. Then there are gummy bears, gummy worms, and ice cream.  How does lemon meringue ice cream sound?  Hungry yet? What about entertaining foods, like melon and prosciutto, maple balsamic meatballs, crackers, and dips? Oh, and I think I can just stop this review at coffee cake muffins with raspberry filling.  Now I’m hungry….again.

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I’m so glad to have this book in my paleo friendly cook book arsenal.  Specially now that I’m working hard to lose this last bit of baby weight. It’s hard when my family is eating the good stuff, while I munch on salad… again.  With this book, I now have the tools to make delicious snacks to share with everyone and I don’t have to feel like I’m missing out on the “good stuff.”

This book is a regularly $24.95, but starting today and until October 13th it is 75% off!  Now is the time, grab it quick before you have to pay full price again.  If you’re interested, click here to visit Ditch The Wheat.

Asian Inspired Primal/Paleo Roundup

Tuesday, December 17th, 2013

Getting good asian food while doing the paleo or primal diet is hard. No rice, no soy..what’s a guy or gal to do? Well, I have some solutions for you in this Asian Inspired Primal/Paleo Round up.  I have put together a huge list from some awesome bloggers to get your Chinese Food fix, while sticking to the diet that’s been working for you. Some of these recipes call for gluten free soy sauce, but if you’re like me and can’t do soy try coconut aminos as a soy sauce substitute.

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 Pork/Beef/Chicken

Warming Coconut Chicken Curry
Lemon Chicken
Easy Yellow Chicken Curry
Beef fried “rice”
Chinese 5 Spice “Stank-a-Dank” Crock Pot Spare Ribs
Beef and Cabbage Noodles with Almond Chili Sauce
Asian Scotch Eggs
Korean BBQ Slowcooker Short Ribs & Oxtail with Bok Choy

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Shrimp/Fish

Ginger Coconut Prawns
Magic Dragon Ball Sushi
Shrimp fried “rice”
Seaweed Sushi Shrimp Salad with Sriracha Dressing
Sesame Crusted Salmon
Salmon Salad Handrolls
Tuna Kobachi
Thai Shrimp Salad

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Soups/Sauces

Authentic Tom Kha Gai
Thai Coconut Chicken Soup
Tom Yung Goong
Thai Chicken Soup
Homemade Thai Fish Sauce

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Noodle and Rice Substitutes

Ginger Garlic Parsnip Noodles
Asian Cucumber Salad with Ginger Dressing
Asian Slaw
Cauliflower fried “rice”

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Honey Sweetened Cranberry Sauce

Tuesday, November 5th, 2013

 

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I love cranberry sauce.  I think I’m the only person I know who really loves it.  I hate the jelly in the can, and lots of the relishes and other sauces at the store contain HFC and other stuff I try to avoid.  Luckily, it’s really simple to make it yourself, and you can preserve it too so you can make it way ahead of time, or make lots and save some for Christmas.  This recipe has been modified from one of my favorite canning books, Preserving Summer’s Bounty.

 

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Here’s what you’ll need:

*  6 cups of cranberries

*  1/3 cup cranberry juice (apple juice works, too)

*  1/2 cup maple syrup

*  1/4 cup honey

*  1/4 tsp cinnamon

 

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Directions:

 1.  First, add your cranberries and juice into a stainless steel pan.  Over a medium low heat, simmer the berries and the juice until the berries get soft.

2.  Next puree the mixture until it reaches a texture you like.

3.  Dump it all back into your pot, and add the rest of your ingredients.  Let the mixture simmer for 5-10 minutes, or until it thickens.  This batch only took about 5 minutes.

 

 

 

Canning Instructions:

 

If you plan on canning them.  Ladle them into 1/2 pint jars, process them in a water bath for 10 minutes or more depending on your altitude.  If you don’t can, this should freeze well in proper containers for around 6 months.  Canned they can last up to two years.

This recipe will make 4  half pint jars.  I find these jars perfect for a single feast.  They also make great gifts if you happen to find someone who loves cranberry sauce as much as you do!!

Paleo Thanksgiving Dinner Recipe Roundup

Monday, November 4th, 2013

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It’s that time of year again, and I absolutely LOVE cooking for Thanksgiving. When my family starts discussing Thanksgiving plans every year I practically insist on them coming over to my home. Last year was my first year cooking a paleo/primal Thanksgiving,  and it was ok.  This year will be better because I’m planning ahead by searching the internet for yummy recipes.  Now I’d like to share what I’ve found with you. Here is my Paleo Thanksgiving Dinner Recipe Roundup!

 

Apple-Butternut-Squash-Soup

Curried Apple Butternut Squash Soup by the Darling Bakers



Soup and Salads:

Broccoli Salad by DJ Foodie

Pomegranate Avocado Kale Salad by So Let’s Hang Out

German “Fauxtato” Salad by DJ Foodie

Apple Pecan Salad with Maple Dijon Vinaigrette by Nicky in the Raw

Curried Apple Butternut Squash Soup by the Darling Bakers

 

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DJ Foodie’s Mashed Cauliflower



Mashed Potato Alternatives:

Roasted Garlic and Butternut Squash Mash by Low Carb One Day

Mashed Cauliflower and Celery Root by DJ Foodie

Mashed Cauliflower by Nicky in the Raw

Easy Cauliflower Rice by Holly Wood Homestead

 

 

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Sweet Potato Hash by DJ Foodie

 

 



Sides:

Sweet Potato Hash by DJ Foodie

Paleo Sweet Potato Gratin by Meatified

Green Beans with Lemon Sage Crumbs by Meatified

Low Carb Paleo Stuffing by Low Carb One Day

Roasted Rustic Brussel Sprouts by DJ Foodie

Sweet Potatoes with Pecan Crust by Hollywood Homestead

Liver Pate by My Gutsy

 

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Desserts

Pomegranate Orange Chocolate Bark by Nicky in the Raw

Cherry Coconut Hot Fudge Sunday by Green Thickies

Grain Free Apple Pear Crisp by So Let’s Hang Out

Warm Cinnamon Applesauce by Hollywood Homestead

Paleo Pumpkin Pie by Hollywood Homestead

Magical Paleo Pumpkin Crumble Bars by Beauty and the Foodie

Baked Molasses Apples by My Gutsy

Grain Free Autumn Spiced Sweet Potato Bread by Soundness of Body and Mind

Pumpkin Carrot Harvest Cake by Soundness of Body and Mind

Apple Pie Ice Cream by Soundess of Body and Mind

 

Paleo Moroccan Lamb Meatballs

Monday, October 28th, 2013

I recently signed my family up for a meat CSA at this awesome farm out here in Maryland.  We’re getting fresh good, grass fed beef and lamb.  We’re also getting free range chicken from them.  It’s all so good.  As with vegetable CSA’s though it makes us break out of our shells when it comes to what we eat.  Ground lamb was the focus of this experiment, we hadn’t had ground lamb very often before so we weren’t really sure what to do with it. I found this recipe for Moroccan Lamb Meatballs on Lava Lamb’s website and tweaked it just a bit, only because I didn’t have everything I needed to make it just like they did. It was amazing, so I’m sharing my paleo version of it here.  It was a hit.   Even the kids asked for seconds.

 

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Paleo Moroccan Lamb Meatballs
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Meatballs
  1. * 2lbs of ground lamb
  2. * 2 tsp. paprika
  3. * 1 tsp. cumin
  4. * 1/2 tsp. powdered coriander seed
  5. * 1/2 tsp. chili powder
  6. * 1 tsp. salt
  7. * 1/4 tsp. black pepper
Sauce
  1. * a little olive oil
  2. * 1 medium onion diced
  3. * 2 cloves of garlic
  4. * 1/2 tsp. powdered coriander seed
  5. * 2 tsp. paprika
  6. * 1 tsp. oregano
  7. * 1 tsp. salt
  8. * 1/4 tsp. black pepper
  9. * 2 diced tomatoes (I used two romas)
  10. * One 6 oz. can of tomato paste
  11. * 1 1/2 cup water
How to mix it all up
  1. Combine the spices in a bow, then throw in the ground lamb and mix it all up. Then roll the meat into small meatballs and lay them on a plate while you make the sauce.
  2. In a large sauce pan, drizzle enough oil to cover the chopped onion and sauté until it gets tender. Then add the garlic and sauté for a few more minutes.
  3. Add the spices for the sauce and stir briefly, then pour in the water and the tomatoes. Once it's well mixed in the pan, add the tomato paste and stir.
  4. Once the sauce begins to bubble, place all the meat balls in the sauce. Cover and simmer for 45 minutes.
  5. Enjoy with your favorite side. Two of our favorites are steamed cauliflower or spaghetti squash.
Nearly Natural Momma http://www.nearlynaturalmomma.com/

  

 
 

 

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