I’m taking advantage of this time right now where my toddler is busy taking things apart and not tapping on the keyboard.
We are very busy these days…we will be moving in a few weeks and there is much to do! We are extremely excited about having a lot more space to do some fun activities at home.
I’m in a bit of a hurry so lets get to it.
This is a good way to spice up plain old chicken for the family. I’m lucky that my little one really enjoys bold flavors such as curry and other ethnic foods. I can’t guarantee your little one will like it but it’s worth a try.
Simple Curry Chicken
- 3-4 chicken breasts (cut into 1 inch nuggets)
- 1/2 onions chopped
- 1 Tbsp minced garlic
- 1 Tbsp of yellow curry powder (or more! I don’t usually measure my spices)
- 1 tsp cumin
- 1 Tbsp Garlic powder
- salt and pepper for seasoning
- The juice of 1 bitter orange (can substitute with the bottled if you must, also referred to as “naranja agria”)
- Coconut oil or Grassfed butter
- Place chopped chicken breast in a bowl or dish for mixing.
- Add bitter orange and all your spices. Mix all together making sure chicken is well coated in curry. Add more if you need to. Cover and let chicken marinate for at least an hour but as long as possible. The longer it marinates the better it will taste.
- Heat large skillet/pan to medium. Melt fat in pan and throw in your onions and garlic. Sauté until onions are translucent.
- Add in your chicken mixture. Pour in all the juices too! Cook for about 7-10 minutes tossing frequently. When your chicken is about cooked through, lower heat to med/low cover and let simmer for another 7-10 minutes.
- Serve over cauliflower “rice” or with mixed veggies.
I last week on my Facebook page that I added a “Mommy” section to the website. I’m pretty excited to share some mom stuff with you guys. I will be posting about nutrition, raising a Paleo kid, breastfeeding, non violent parenting, freedom (the real kind), attachment parenting, homeschooling, products I love, and so much more! I’m actually taking requests right now so let me know what you would like me to blog about in the comments section!
I love fish. I miss fish. I live with a flipping food monster/carnivore/meet devouring caveman. I’m putting my foot down though and cooking more fish. I just feel so crappy when all I eat is pork and red meat. Ugh! I think I found the solution though, I just need to cook like 3 lbs of fish so the caveman feels like its “enough”.
I totally made this recipe up the other night. I’m so creative. Okay maybe I’m not that creative, I don’t have time for that, but that night I was definitely feeling slightly creative. Here is a way to spice up some fish. You can use any white fish you like. I used flounder.
Baked Flounder with Garlic Artichoke Sauce
- 1 1/2 -2 lbs Wild Caught Flounder Filets
- 1/2 lemon
- salt and pepper for seasoning
- 1 can artichoke quarters (drained)
- 1 tbsp minced garlic
- 1/2 tsp dried parsley
- 1/2 cup olive oil
- Preheat oven to 350. Season filets with salt, pepper, and lemon juice.
- Bake on baking sheet lined with foil for about 20 min or until fish flakes easily with a fork.
- While fish is baking, put artichokes, garlic, and parsley in food processor and mix.
- With processor running, slowly pour in olive oil.
- Serve your artichoke sauce over finished fish filets.
Let me know how you like this recipe in the comments section!
I know I know… I suck at blogging. I’m sorry. I can’t be awesome at everything… although I do try. Having a 2 year old boy is no joke. NO JOKE! I’m going absolutely nuts. What day is it? I don’t even know.
By no means am I complaining….I am truly BLESSED. I am just letting all the other moms out there know they aren’t alone. I’m also making excuses for my lack of blogging.
Lets get to the point…
Do you like mussels? I do. Don’t tell me you are one of those weird people who doesn’t like seafood? Go to the Dr. because there is something terribly wrong with you. I’m kidding!!! Blah blah everyone is different blah blah. Okay… I didn’t always like mussels, I admit it. I didn’t know what I was missing.
What about chorizo? You must love it. I’ve never met a person who didn’t like chorizo.
I never tried to make mussels because I always thought it was some impossible task that you only see people on the Food Network doing. It’s totally not. If it was, I wouldn’t be posting this recipe right now. It’s SOOOO easy.
Sooooo…if you have joined the dark side, and by dark I mean Awesome, then please do make this recipe. You won’t regret it.
Spanish Mussels with Chorizo
- 1 bag of mussels (approx 2 lbs)
- 3 links of Applegate Spanish Chorizo (or any other kind you like)
- 1 onion chopped
- a crap-load of garlic (I honestly don’t know how much I added, it was a lot)
- 3 Tbsp Grassfed Butter
- 1 cup white wine
- Heat fat in large pot over medium heat. Add chorizo (whole) and cook until cooked through. Flip every few minutes. Once chorizo is fully cooked, remove and cut into slices.
- While chorizo is cooking, rinse mussels with cool water and discard any that are open and don’t close when you tap on them.
- Add onions and garlic to pan and saute until onions are translucent.
- Add chorizo, butter, mussels, and wine. Cover and cook for about 10 minutes.
- Take off heat and serve immediately.
- Devour and be awesome because mussels are awesome.
Good morning! I’m so excited to share this amazing piece of art with you guys. In case you don’t already know, Danny’s cousin Darian and his good friend Raymond have a film company called BES Films. I believe I’ve posted some of their short films before but you can check them out on YouTube or Vimeo.
We approached them a while back and asked if they would be interested in doing a wedding video for us. If you know us, we are extremely picky when it comes to music, movies, or anything arts related. I wanted something special that I could look back at…not just hours of boring footage.
Our wedding video was released last week and in a little over 3 days has received more than 1000 views! I’m not just saying this because it’s about me but it is definitely the BEST wedding video ever made. BES Films did such an amazing job at capturing the our relationship and the mood of our wedding. I’m so excited to share it with you guys!!!! I hope you enjoy it as much as I do every time I see it (which is very often).
Danny & Maura: The Wedding from BES Films on Vimeo.
Hi peeps! Supermaura has been busy busy being a mom lately. Desmond turned 2 this month and we went to Disney to celebrate. He had so much fun!! We are totally obsessed and are Disney freaks. We already have our next 2 trips planned out all before summer.
Since I haven’t posted anything in a while, I figured I have to give you something flipping amazing. You all know that PaleOMG
is like my favorite Paleo blog ever! It’s probably yours too. Don’t worry I’m not offended. I know I’m awesome. Anyways, I made her Pumpkin Cheesecake
for Thanksgiving this year and since then I have been dying to try another rendition of it. Chocolate was obviously the answer. It is the answer to every question. Ever. I made this last night and I’m so excited to share it with you!
Let me know how you like it!
This recipe is slightly adapted from PaleOMG.
Chocolate Coconut “Cheesecake”
For the crust
- 1 cup almond butter
- 1 cup shredded unsweetened coconut
- 2/3 cups raw walnuts
- 1 heaping Tbsp of Coconut Butter
- 1 heaping Tbsp of Raw Honey
- pinch of salt
For the filling
- 1.5 cups roasted unsalted cashews
- 1/2 cup coconut oil
- 1/3-1/2 cup raw honey (I used 1/3 because it was too sweet the first time)
- 3-4 Tbsp Lemon juice
- 6 Tbsp canned coconut milk (full fat)
- 1 tsp of vanilla extract
- 2 bars of dark chocolate (I used these coconut chocolate bars I found at Whole Foods)
- Pour all crust ingredients in food processor and mix until clumpy
- Add crust mix to a pie pan lined with saran wrap and press down with fingers until smooth on top and evenly distributed.
- Wipe inside of processor. No need to wash. Add cashews and blend until clumpy.
- Then add the rest of filling ingredients EXCEPT coconut milk and process.
- Then 1 Tbsp at a time, add coconut milk and process.
- Pour your filling into the crust and spread until evenly distributed.
- Place cheesecake into the freezer for 45 minutes-1 hr or until completely hard.
- When cheesecake is almost hardened, melt chocolate bars in a double boiler or in the microwave. If doing this is microwave, only heat for 30 sec at a time stirring in between to prevent burning.
- Take cheesecake out of the freezer and pour melted chocolate over the top evenly. Place in fridge until chocolate has completely hardened, or in the freezer if you can’t wait like us.
- Cut into pie slices and devour!
It’s a new day…Thank God. Yesterday was a rough one. If there is one thing I’m learning, its that it’s nearly impossible to convince people to save their own damn lives. People don’t like to take responsibility or admit certain truths about themselves. The more they argue with me, the more they prove me right. They claim to be healthy, then say they had this problem or that problem. Thanks! You proved me right. People aren’t so healthy after all. If they only put their defenses down to realize that I’m not criticizing this…only pointing it out. Once you realize it, there is room for growth. The good thing is that whatever people choose to put in their bodies, I am unaffected. From now on, I will make a sincere attempt at posting only facts on social networks and keeping my brutal honestly on my website. Why? Because it is MY website. Don’t read it if you are “offended”. If only people knew how offended I was by their freaking lies, bad looks and insults. Oh and judgments, yep…judgments. We all make them. I know I do. Do you?
Ok on to food! WEEE! Food makes me happy and so does my Cavebaby when he devours all my food! Remember the other day when I told you to save the left over chicken? This is why!! My mother used to do this all the time with the left over rotisserie chickens. Okay, so maybe you devoured the entire carcass. That’s fine too. You can make this with whatever chicken you like. If you didn’t devour the chicken, it’s time to get messy. The best way to remove the rest of the meat is with your bare hands…caveman style.
Just for the record, this is the best paleo mayo recipe to date.
The Best Paleo Mayo
- 2 farm fresh Pastured eggs
- 2 Cups Olive Oil
- 2 Tbsp Apple Cider Vinegar
- 1 tsp good sea salt (I always use Pink Himalayan)
- 1tsp dry mustard
- 1/4 tsp cayenne pepper
- Using a blender, combine all ingredients except oil. Pulse until frothy.
- With the blender running, begin adding the olive oil…verrrryyyyyy slowwwwllyyy. Like a sloth. Almost drop by drop at first. Once an emulsion begins to form, continue adding slowly in one steady stream.
- Store in an airtight container in the refrigerator for up to 7 days.
**I won’t take credit for this recipe. A friend gave it to me and not sure where she found it.
Apple Dill Chicken Salad
- About 1 lb of pre-cooked chicken shredded
- 1-2 Tbsp Paleo Mayo (see recipe above)
- 1 Fuji apple cored and chopped
- 2 celery stalks chopped into small bits
- salt and pepper to taste
- 1/2 tsp dried dill
- In a large bowl, mix all ingredients together. Voila! Add more of any ingredients to your liking.
- Shovel into your mouth with a large spoon like I did. Enjoy.