The Paleo Firepit

06/17/2015

12/01/2013

After 2 years I finally managed make a make a decent batch of gravy off a roasted chicken. Turned out to be pretty easy ... next stop, poutine?

10/28/2013

Made pizza this weekend and tried out a new grain free pizza dough recipe. It actually turned out pretty well and the ingredient list was pretty minimal. Link to the recipe will be in the first comment. Couple disclaimers ..

1. The recipe is not free, it actually costs $4. I don't mind paying since the dough is quite versatile from the sound of it and the cost was low enough to make me curious. Turns out it was worth it (in my opinion)

2. If you are a pizza crust connoisseur, skip it. The crust makes a good crunchy vehicle for pizza toppings. If you all about the chewy glutenly crust, then you will be disappointed.

3. I have no idea if she has an affiliate link program, but if she does, I'm not part of it. I'm not trying to sell you anything here, I'm just sharing an experience. I enjoy the occasional slice of pizza and this was probably the best crust I've made that would qualify as gluten free.

10/07/2013

Just finished roasting pumpkin seeds for the first time. Who knew they tasted a bit like popcorn?

Anybody have a favorite sprinkling to top off their pumpkin seeds? I tried a bit of salt and coconut sugar this time .. although wondering what a pumpkin pie spice might do ... hmmm

08/21/2013

Looks like local cauliflower is out and abundant this time of year. I love throwing it in curry, but it also makes a nice side dish riced!

Pesto Cauliflower Rice
1 cauliflower
Coconut oil
Pesto (Real Food Connections has a great spinach-basil pesto)

1. Rice the cauliflower using a food processor or grater
2. Melt some coconut oil in a skillet, toss in the "rice"
3. Put the lid on so it steams, stir often enough so it doesn't burn or stick (add more oil if it sticks bad). Most times it won't.
4. Once the "rice" is tender (5-10 minutes) add in a few TB of pesto and stir in. How much you add depends on how much you like pesto, I usually just eyeball it.

That is it!

07/24/2013

For a New Brunswick that is informed, connected, and engaged in food security for all.

06/29/2013

Trying out this jambalaya recipe this afternoon!

http://paleomg.com/jambalaya/

06/05/2013

Definitely one to try!

06/05/2013

Going to have to try these ones some weekend :)

Recipe for paleo friendly creamy frozen margarita pops.

05/07/2013

I've been honing my Sunbutter Curry Soup lately and had a great variation on Saturday that qualified as Paleo, Vegan, and Whole30 all in one go! I left it simmering for a couple hours and it turned into more of a creamy blended soup which worked out well :)

1. Take 5 sweet potatoes, cube them, put them in a pot with two cans of coconut milk

2. Put on medium heat, once it heats up then add a couple TB of curry paste, I used Arroy-D green curry paste (picked it up at Saigon Grocery in the Vanier Industrial Park)

3. Stir the curry paste until it dissolves, then let potatoes boil until they are cooked partly (about 5 minutes away from being cooked). Add in veggies listed below.

i. Chop 3-4 cups of kale and sauté in a pan in coconut oil

ii. Chop up a handful of broccolini (I never knew this existed but they are tasty). Alternatively you can use broccoli, chop up a crown pretty fine

iii. Julienne a couple cups of sweet peppers.

4. Once all veggies are added, turn the heat down to low and let everything heat up. Add in a couple tablespoons of sunflower seed butter and stir until the sweet potato is finished cooking, then serve. Alternatively, let it simmer for an hour or so and the sweet potato will slowly dissolve into the soup creating a creamier blended texture.

05/02/2013

Spinach Artichoke Dip made with cashew cream

Gather, the art of paleo entertaining - is an essential addition to every paleo cookbook collection.

04/30/2013

Neat!

Here is a short video that I thought would be appropriate for Easter weekend. A few tips to make sure that this works right: You can hold the eggs up to a li...