Paleo - Matthew's Puzzle - Autism Recovery, Gluten Free, Green Living Mom Blog

Corn Chowder Recipe

November 19, 2013 By Maryann

I have been on Weight Watchers for a few weeks now. This is actually my second Weight Watchers attempt in the last year. I love Weight Watchers because it really does work if you work the system. I tend to use mostly fresh, homemade foods so it requires a bit more work on my end to keep up with Weight Watchers (since you have to make “recipes” for all of your homemade foods) but ultimately Weight Watchers keeps me from overeating and has helped me lose a total of 14 pounds to date!

One of the easiest foods to make is soup AND soup is so low in Weight Watchers points (which is a good thing, means you can eat a lot more of it!). Weight Watchers also encourages you to eat low calorie foods that are full of protein and fiber. This equates to a lot of fruits and vegetables with very little carbohydrates. That sounds like it is right up my dietary alley.

I decided to through together a tasty, easy and healthy corn chowder. I hope you enjoy it as much as I do!

Corn Chowder

5 slices uncured bacon diced ( I use my kitchen shears to cut the bacon)

1/2 of a medium white or yellow onion

1 large carrot, diced

1 large celery rib, diced

1 cup diced potatoes

64 oz of Organic Chicken Stock

Himalayan Pink Salt

pepper

1/2 teaspoon Organic Cumin

1/4 teaspoon Organic Chili Powder

3 Tablespoons butter

1 bag of frozen corn

1 bag of frozen lima beans

Method

In a large Stainless Steel Stockpot over medium heat, cook the bacon until it has rendered its fat and has just become crispy. Add the onion, carrot and celery and cook until the onions are translucent and the carrots have begun to soften. Add the potatoes, stock and season with salt, pepper, cumin, child powder and butter. Bring to a boil and simmer until potatoes have softened. Add the corn and lima beans and reseason if necessary. Allow to cook an additional 15 minutes or until the flavor has deepened. Reseason if necessary. Serve as is, or use your Hand Blender to puree a bit for a naturally “creamy” soup.

Paleo Chocolate Coconut Milk Panna Cotta

May 9, 2013 By Maryann

As you probably know by now, I love desserts. I like to bake desserts, to make desserts and especially to eat desserts. Hence why I am also on Weight Watchers – trying to lose all these desserts! But we are also trying to live a healthier lifestyle – whatever that is supposed to mean anymore. I don’t really know. I no longer try to label us. I guess if you have to give us a name or label, then we probably follow the Weston A. Price Foundation principles of eating more than any other. But we also dabble in the Paleo or Primal lifestyle, so whenever I cook or bake I try to make it as REAL as possible with the least amount of “junk”.

My boys LOVE having dessert and even though we don’t have it daily, I don like to have it for them on the weekends. Especially when I have time to make something yummy and delicious and of course HOMEMADE. This time I decided to make Paleo Chocolate Coconut Milk Panna Cotta. The boys gave it a bazillion thumbs up, especially on the batch I made with less gelatin. They seemed to prefer it a little softer. So when you read the recipe below you will see it calls for 2.5 to 3 teaspoons of gelatin. My boys liked it with the 2.5 teaspoons better than the one with the 3 teaspoons. It is really up to your preference. I hope you enjoy my Paleo Chocolate Coconut Milk Panna Cotta and let me know which way you prefer yours.

Paleo Chocolate Coconut Milk Panna Cotta Recipe

3 cups Coconut Milk
1/3 cup Pure Organic Maple Syrup
2.5 to 3 teaspoons Unflavored Gelatin
3 to 5 tablespoons Cocoa Powder
dash of sea salt

In a medium Stainless Steel Sauce Pan combine the coconut milk and maple syrup.

Sprinkle the gelatin over the coconut milk mixture and allow it to bloom for a moment.

Turn the heat to medium and add the cocoa powder and salt.
Stir constantly to combine the ingredients and bring the mixture to a scald.

Do not let the mixture boil, but allow small bubbles to begin to form around the edge of the pan.

Pour through a strainer to remove any cocoa powder that did not dissolve.

Pour mixture into ramekins, coffee cups or mold and refrigerate for several hours to allow it to set.

Serve in containers or unmold for presentation.

Paleo Red Curry Beef Recipe

April 2, 2013 By Maryann

Every November we order a half of a grass fed steer. That is a lot of beef! And there is really only so much you can do certain cuts of beef, so we either end up with a ton of roasts or a ton of ground beef. This year we opted for the ground beef. My chest freezer is full and I need to figure out other ways to serve hamburger. There are only so many bowls of chili, sloppy joe and spaghetti with meat sauce a person can eat.

My husband is a big fan of all Asian foods and really enjoys the diverse flavors. He is particularly fond of Thai food so I decided to make a Thai inspired Paleo Red Curry Beef dish using my ground beef instead of the more traditional sliced steak.

4.8 from 6 reviews

Paleo Red Curry Beef Recipe

Author: Matthew's Puzzle

Recipe type: Entree

Cuisine: Asian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 6

Ingredients

1 lb ground beef - preferable grass fed
1 red bell pepper, chopped
1 medium white or yellow onion, sliced
2 - 3 Tablespoons Red Curry Paste (found in Asian section of market)
1 can of coconut milk
1 1inch piece of fresh ginger, peeled and bruised
1 - 3 Tablespoons fish sauce
sugar or honey to taste
¼ cup basil, chopped

Instructions

In a large skillet or wok, cook the ground beef.
Remove from pan and set aside
In the drippings cook the peppers and onion until very soft and onions are slightly brown
Add the red curry paste, coconut milk, ginger, sugar or honey and fish sauce to the pan
Return the beef to the pan and heat through stirring to make sure beef is evenly coated
Add the basil and stir
Serve immediately
DO NOT EAT THE GINGER

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Paleo New Orleans Style BBQ Shrimp

February 14, 2013 By Maryann

Paleo New Orleans Style BBQ Shrimp

Yep, here is another delicious Paleo meal that looks like it takes forever, but really is super easy and tastes even better if left to sit for a while (like so many other famous New Orleans dishes). Years ago I took my first, and only, trip to New Orleans. It was the October right after 9/11 and I was there with my then-best friend. My father had told me so much about the restaurants in that city, I owned an antique print of the Court of Two Sisters, and I had a huge agenda listing all the great restaurants we NEEDED to visit. But one night we were strolling around and dropped into some little restaurant on one of the squares where I tried New Orleans Style BBQ Shrimp, and I fell in love. The best part is these are Paleo New Orleans Style BBQ Shrimp not by design, but by the nature of their original design. I love that. No faking it here, just pure and simple Paleo New Orleans Style BBQ Shrimp. This recipe is inspired by this recipe.

Paleo New Orleans Style BBQ Shrimp

Recipe type: Entree

Serves: 4

Ingredients

2 lbs shrimp, unpeeled
½ lbs butter
4 cloves garlic, crushed
1 teaspoon dried thyme
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons Paul Prudhomme Seafood Magic seasoning
2 tablespoons creole seasoning
1 teaspoon paprika
¼ teaspoon cayenne pepper (optional)
1 tablespoon black pepper
4 oz Tabasco sauce
2 oz Louisiana hot sauce (I used Franks)
2 Tablespoons Worcestershire Sauce
2 lemons, sliced and seeded
1 cup dry white wine

Instructions

In a large saute pan, large enough to accommodate all the shrimp, melt butter and add all ingredients except shrimp.
Bring to a low boil and allow to cook for a moment or two, stirring frequently.
Add shrimp and cook for 5 to 10 minutes until shrimp are just fully cooked.
Be careful not to over cook.
Serve immediately or allow to steep in the juices, covered to stay warm.

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