Wednesday, November 30, 2011

2 Recipes in 1 night

Yesterday I found 2 really good primal recipes and decided to try them.  One was beef stew and the other was Omelet Muffins (which is obviously for breakfast).  I just don't wake up early enough to make omelet's or any other good primal breakfast so when I found this recipe I was really excited. Both recipes were easy to make and didn't really take too long.  Once I got the stew set I started on making the muffins and they both finished cooking at the same time.

Beef Stew:
I added extra garlic and used 1 can of rotel and 2 (14.5oz) cans of diced tomatoes, instead of 4 cans of tomatoes.  Other than that I followed the directions exactly and according to Matt it's definitely a repeater. I would give this a 9 on the Nommy scale.  For us (Matt & I) this lasted for 2 dinners & 1 lunch

Omelet Muffins:
I used diced ham and heated it on the stove first.  For the veggies I used spinach, red bell pepper, onions and mushrooms.  I also added a little bit of cheese & used pink salt (which is aweskome and healthy). I don't know what size muffin tins they used but I got 12 muffins not 8.  Salsa on the side really makes these a 10 on the Nommy scale. WARNING: do NOT use silicone muffin pan as picking it up and moving it to the oven will make the egg mixture go every where, yeah I clearly wasn't thinking and it was messy.

Tuesday, November 29, 2011

Moroccan Chicken Stir Fry

So recently, after doing some research & seeing the success of a friend, Matt & I are going Primal. Oh YEAH! This won't be easy by any means but I know it is doable.  Hopefully I will be able to continue this blog obviously I haven't done very well since starting but meh its a learning curve and I've been ubber busy.
Any who dinner last night was aweskome and according to Matt a "repeater".  It is really easy and I believe it was probably an 8 on the Nommy scale. Without further ado:

3 Boneless, skinless chicken breasts cut into strips
1 Crown of Broccoli (cut up)
1/2 bag of pre-cut Bella Mushroom
1 Red Bell Pepper
Slivered Carrots
1 Zucchini
handful of green olives cut in half
1/2 can coconut milk
1 T Cayenne Pepper (We like things spicy so feel free to use less)
1 tsp Cinnamon
1/2 tsp Ginger root
1/2 tsp Cumin
Pepper (to taste)
Pink Salt (this is a mix of  Hawaiian & Himalayan Salt) to taste
cocnut or olive oil

1. Cook your chicken (I cooked mine in coconut oil, w/ pepper & pink salt)
2. In a separate pan saute your veggies (except green olives) in olive or coconut oil until just tender
3. Add your cooked chicken to the veggies
4. Stir in spices
5. Stir in coconut milk & olives (you can use a little chicken broth if you don't like or can't have coconut milk)
6. Simmer about 5 minutes then serve & enjoy :)