Yesterday I shared a recipe from Diane Sanfilipo’s balancedbites.com for bone broth. I had made a batch from chicken necks but hadn’t strained it out yet. It was just sitting in my fridge where I put it to let the schmaltz/chicken fat ( I love that word ) rise to the surface and harden so I could scrape it off. This morning my tummy is unhappy. Very unhappy. I take several medications (metformin and glimepride) that can cause stomach/bowel upset and while I find my flare ups are a lot less when I am eating like I should it is something I will have to deal with for as long as I am taking these meds. So, after my 3rd trip down the hall a light bulb went off and I remembered my bone broth and my gummmies. There are lots of recipes for healthy gummies out there and they are all really easy to make. One of my favs is from Mommypotamus: http://www.mommypotamus.com/homemade-gummy-stars/
Pintrest…it works. Anyway, I have found when my tummy flare’s up that bone broth and gummies really work to tame that cranky dragon! I am sipping my bone broth and popping a couple of gummies while I sit here and type. My oldest son loves the bone broth and his younger brother loves the gummies. They are both really simple to make, cheap and so healthy for you. As I finish up this post my innards are already feeling better. For me this process works! I hope it works for you.
It’s been a good week so far. Staying on target…why do I always here that line from Star Wars when I say that? “Stay on target..Stay on target!” May the force be with me. Made some chicken bone broth that I need to de-fat today and get into containers for the freezer. Check this recipe from Diane Sanfilipo ( Have I mentioned how much I love her? ) from balancedbites.com http://balancedbites.com/2011/04/easy-recipe-mineral-rich-bone-broth.html I get these great restaurant kitchen style containers from our local Business Costco. I like them a lot. There are clear markings on the containers so you know exactly how much you’ve got in there and they seal very well. I get the 1 quart size for the things going into my freezer because it fits the best.
Let’s talk coffee! I love coffee. I need coffee. Coffee is proof of God’s love! I have a great t-shirt that says “On the first night God said ( a picture of the structural formula for caffeine ) and there was coffee”. On many of the paleo blogs I’ve been seeing discussions on cold brewed coffee. I don’t doubt that the retailers being featured on those blogs make a great product but it so easy to make yourself!
Cold Brewed Coffee
1 pound coffee ( any one will do depending on what you like. I’ve done it with Folgers and with organic fair trade)
8 quarts FILTERED or otherwise purified water
12 quart container
Fine mesh strainer
Another container to hold the coffee when done. Pitcher, drink dispenser ect…
Add the grounds to your 12 qt container then add the water. Mix it around. Cover and let steep at room temp over night or at least 8 hours. Lay a couple of layers of cheesecloth over the fine mesh strainer that is resting over whatever container you’ve chosen to hold your elixir. Pour the coffee, grounds and all, into the strainer. Use a spoon to kind of push the coffee ( liquid) through. Discard the rest. I’ve tried to reuse my cheesecloth but I can never get all the grounds out so I just throw it away. This makes a lot of coffee. Feel free to halve it if it’s too much for you.
So, there you have it! You can make your own organic fair trade cold brewed coffee. I got this recipe from http://www.thepioneerwoman.com and I think she said she got it from Imbibe magazine. I always add cinnamon to my grounds partly because I love cinnamon and it’s a way to flavor my coffee without adding any chemical laden syrups. Cinnamon is also great for diabetics so I am always trying to find ways to add it to my food. In an effort to get healthy fats into my diet I add a tablespoon of coconut oil and a little pat of grass fed butter. I use my immersion blender and blend it all up. Delish! Sounds weird but it is soooo good. If I want a little sweeter coffee I add a tablespoon of raw honey and some coconut milk. I’ve been teaching myself to drink it black so I don’t have to worry about having add ins that don’t fit into my personal food pyramid but when I am home I can doctor it up anyway I want! So there.
So, this weekend..well let me honest and say the weekend started on Thursday because my husband was home. This extended weekend was an epic fail food wise. It is so hard for me to stay on track when everyone is home! I am looking forward to the boys starting school so I can focus on getting our food where it should be. Treats, fast food, restaurants ect.. It was all here over the last few days. It was a gluten FEST I tell you filled with frankenfood galore. *sigh* Okay. It’s Monday. Darn you monday! My monday already has the seeds of failure but it doesn’t have to win. Right? Darn right! So, I will move on from the fact that I went to the German Bread Bakery and had a pretzel bun. And that I bought a german apple pie slice to eat later with my coffee. I will focus on what I did right! I went to Whole Foods in search of kosher beef gelatin that I don’t have to order off Amazon. Looks like Amazon it is! I bought grass fed milk for my boys. Chicken necks and marrow bones to make bone broth. On a side note I am going to have to head to Chinatown and see if I can find some ox tails and soup bones for cheaper than I can get them at Whole Foods. I made chicken with green chiles, zucchini and tomatoes for enchiladas later. I made soup with the leftovers that the boys and I are having for lunch. I am starting buy ingredients that don’t have added chemicals or sugars but I am also using up what I have in my pantry. I can’t just go buy all new stuff.
Even though I fell off the bus over the weekend there is nothing stopping me from hopping right back on so that’s what I did! Anyone with little kids that remembers the Doodlebops? ” Get on the bus!” Hey! I feel better already. Happy Monday!
Super Easy Chicken Enchiladas/ Chicken Enchilada Soup
Preheat oven to 375 degrees and spray a 9×13 baking dish with Pam or otherwise grease the pan.
2 pounds boneless skinless chicken
2 cans diced fire roasted tomatoes
1 can diced green chiles
2 tsp garlic
1 onion diced
salt and pepper to taste
2 thinly sliced zuchini
1 package gluten free tortillas ( I used Rudi’s Spinach tortillas )
4 cans enchilada sauce
2 tablespoons taco seasoning
1 cup shredded cheddar
1 diced avocado
Some sliced green onion for garnish
Sour cream ( optional)
I poached the chicken with the tomatoes, chiles, onion and garlic. Let it cool over night so the fat would harden on the top and I could scrape it off. Then I thinly sliced the zucchini on my mandolin. Watch out for your fingers! Roll some of the chicken mixture and the zucchini into a tortilla and tuck them into the baking pan. Once the pan is full , mine held 10 rolls, pour on 3 of the 4 cans of enchilada sauce until the rolls are covered. Bake for about 20 min. When the rolls are just about done scattered the shredded cheese over the top and pour on the last can of sauce. Bake an additional 10 min until the sauce and cheese are all melty and bubbly. Serve with diced avocado, green onions and sour cream!
There should be left over zucchini and chicken in a soupy base. I added more chicken bone broth and the zucchini to the chicken and made soup! I love how chicken stretches!
It is so frustrating when you step on the scale and it doesn’t tell you what you think it should tell you based on what you’ve been doing!!!! Grrrr….I guess I just have to trust this process and trust that I’ve done my homework. On a side note my , oh so clever spouse, thinks we should invent a scale that screams “Get off! Get off!” when you step on it. Hardy har har I say. Very funny. It is to laugh ( A gold star to anyone who catches that reference) . Came right home this morning and got into the kitchen. Cleaned it first..Yay me! Then I started cooking. Prepared that’s gonna be me. Don’t get me wrong I love to cook but only when I want to. For this to work though I am going to have stuff ready to go. I have a busy life chasing after my two boys, one husband, a small business and a partridge in a pear tree. I can’t be standing in my kitchen thinking “What am I going to eat?” 20 min. before the meal is supposed to be on the table because that’s when I’ll fail. Breakfast is a danger zone for me because it’s so easy to reach for that package of instant oatmeal. It should have a skull and crossbones on it! So, I am making one of my favorite recipes from http://www.paleomg.com Breakfast Meatza! Here’s the link: http://paleomg.com/breakfast-meatza/
This is some good stuff! My kids don’t like it with the over easy eggs so I top it with scrambled eggs. I love colorful food so I used purple and red sweet potatoes. I think next time instead of eggs I am going to cook some apples with the onions and the bacon and top it with that. Yum! I haven’t found a recipe yet on PaleOMG’s website or her cookbook that I haven’t liked yet. All of them are really easy to follow and taste divine! I also made these:
Soo yummy especially when I am craving a cold dessert like ice cream. It really hits the spot.
I’ve been trying to learn to cook with alternative flours and coconut butter ( also called cream concentrate ) especially to replace treats and to give some variety to breakfast. Coconut oil manufacturer Tropical Traditions has a TON of coconut related recipes on their site http://www.tropicaltradtions.com . Not all of them are grain free but there are many that fit the way I am training myself to eat and cook. I made these:
They are awesome! Not to sweet with good texture and taste. Bonus? Super easy and fast!
I posted pictures of my treats side by side. The one with the purple on the top is the honey blueberry and the other is the coconut banana cream.