Cook Ahead!

One thing I have learned over the past few years of my real food life is to cook ahead. When I first quit eating processed food, mainly bread, I would find myself in the kitchen starving and panicked by my lack of quick choices. This is when most of us would slap some sort of sandwich together and call it good. Since I’ve been bread free for six years or so, I’ve figured out some other choices that are actually much more satisfying and healthier. I spent about four hours over the past two days planning and preparing  different dishes. Each at least 6 or so servings. I made egg salad (with homemade mayo of course), meatloaf, broccoli & beef-from the Paleo Magazine Readers Favorite Cookbook, beef stew with garden veggies, bone broth, chicken soup and pesto. My goal for the next few months is to try at least one new recipe a week, this week that was the broccoli & beef dish Also, I’ve discovered that pesto is good in just about anything! Even chicken soup.  Here is how I made mine:

pesto

PESTO

Basil (I used two small bunches, probably two cups loosely packed), 1 bunch cilantro and 1 bunch spinach. Remove stems,  put the leaves from each bunch in the food processor. Pulse a few times.

Add juice of a lemon, 1/4 -1/2 cup olive oil, 1/2 tsp of salt, 3 garlic cloves,  1/4 cup pine nuts, 1/4 pecans. Mix in the food processor, scraping the sides as needed until well blended.

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Real Food Babies

While I could extensively discuss the glories of grandparenthood, I’ll just say this; it is even better then everyone says it is. I’ve decided to quit knitting Seahawks hats for them long enough to talk about what they eat.

SeahawksHats

I couldn’t ask for a more well fed 19 month old granddaughter. I feel so lucky to have children who understand the role and importance of feeding real, nutrient dense food to their babies. And that they were willing to educate themselves from numerous sources, but mainly through Chris Kresser’s Healthy Baby Code. (www.chriskresser.com) They started her off of course on breast milk, introducing no foods before six months and then began soft boiled egg yolks for a week, then avocado and surprisingly liver which she enjoyed. She currently consumes the healthiest looking meals I’ve seen a kid eat. Here are two of the meals she ate last Sunday.

realfoodbaby2 realfoodbaby3     Breakfast: Organic kale, zuchhini & onions cooked with bacon, chicken sausage & a soft fried pastured egg. She also enjoyed some fresh blueberries and strawberries after she finished her breakfast.  Water for a beverage.

realfoodbaby Dinner: Meatloaf (see previous post for ingredients) & raw veggie salad. Water for a beverage.

Now, baby boy is 7 months old and has absolutely no interest in anything other than Mama’s milk. I wish I had a picture of his face when we were trying to give him some sweet potatoes. Let’s just say he was obviously opposed to them. 🙂 His mom’s plan is to try putting some small chunks of soft food choices (avocado, sweet potato or banana) and let him choose what to try. He puts absolutely everything in his mouth  so maybe he’ll do better when he’s shoving it in there.  Until then he’ll be fine eating breast milk as he is quite the big boy already.

The reason I thought it was important to talk about this is because kids will eat real food if that is what you give them. While they are babies and toddlers the caregivers are the ones who make food choices for them. They will eat good, whole, real food if that is what you provide. There are tons of resources for parents around this subject. Check out the following links for ideas:

http://paleoparents.com/

http://www.thepaleomom.com/

http://chriskresser.com/

Happy day to all and GO SEAHAWKS!

Offal is an essential part of a real food life. Yipee. #eatliver

This is only my second post. I wasn’t sure if it was too soon to introduce the idea of offal, but it’s what I did today so that is what I’ll write about. I also made yet another batch of soup for my daughter who is currently in week four of the GAPs protocol, but that is a different story and recipe.

I’ve been at this real food life for about four years now. Gluten and dairy free for six. Getting to where I am at, especially if you are coming from a typical SAD life, takes time. It took me at least a year before I worked up the courage to take on liver. Anyway, I thought I’d share how I’ve learned to deal with it.

We all know we need to eat our sustainably raised offal, but it is so gross. Right? I say get over it, ‘cuz you really need to be eating it. Today I did what I do to add offal to my families diet. I prefer to hide it in entree’s like meatloaf, stew or meatballs (or as I like to call them Offal Balls). I keep it simple.

Thaw it:IMAG0936[1] Beef liver & heart (I cut out all the nasty tendons and grisly bits)

Cook it:IMAG0937[1] I like to pressure cook it. Only takes a few minutes + the cool down time.  Get the ventilation going though, because it is stinky.

Grind it:IMAG0938[1] Love my Kitchen Aid Food Processor. Vital kitchen tool.

Add it:IMAG0942[2]   I mixed it in with my meatloaf. Recipe below….

Freeze the excess for later use.IMAG0939[1]

And here is why you should be eating it, offal that is:

http://www.thepaleomom.com/2012/04/why-everyone-should-be-eating-organ.html

HACLIFE Meatloaf

2 lbs ground beef

½ lb breakfast sausage

1 ½ cup ground offal mix

¾ cup chopped onion

1 cup chopped mushrooms

½ cup grated carrot

1 cup chopped kale

2 duck eggs or 3 chicken eggs

1 1/2 tsp salt

1 tsp black pepper (fine ground)

2 tsp paprika (omit if AIP)

1 TBLS garlic powder

1 TBLS Italian Seasoning Blend

Other stuff to add/substitute per your own taste if you like:

Worchestershire Sauce (make sure it doesn’t have corn syrup or other crap)

Ketchup (make sure it doesn’t have corn syrup or other crap)

½ cup almond meal

Grated zucchini

BBQ Sauce (make sure it doesn’t have corn syrup or other crap)

Be adventurous. Meatloaf is pretty forgiving

Bake in whatever dish you want at 350 degrees until cooked. Usually 35-45 minutes, but that depends on your dish type. If I’m in a hurry I cook it at 375 degrees, cuz I’m tricky like that.