Thanksgiving Survival and a Recipe

It's the week of Thanksgiving. Everyone is scrambling around buying their canned pumpkin and marshmallows for their sweet potato casserole. Oh and don't forget those little crunchy things that go on top of the green bean casserole slathered in cream of mushroom soup......


I think I already have a tummy ache!


I don't know about you, but in our family, there are certain dishes that have their permanent place on the dinner table at Thanksgiving. You know how it is- Great Aunt Martha always brings the sweet potatoes, your Mom always makes her famous Rice Dressing- her mom's recipe of course. To top it all off, the Pecan Pie is waiting for you over on the side table with all the other desserts- just sitting there in all its Karo corn syrup goodness.


The holidays are all about Tradition and Family and Food. As such, it can be hard to maintain healthy eating habits in a houseful of 30 people who all think you're the weird one who doesn't touch the rolls because you're on "that weird diet where you don't eat carbs- what is it again? Atkins?"


Oi vey....


It can be really easy to be judgmental during this time of year. Your sister who's been going to Weight Watchers is happily scarfing down the dessert she made that's only 1 Point but is laden with chemicals that make up fake sugar and fake Cool Whip.


What I try to remind myself during this season is to be an example. I've noticed that people ask lots more questions about what I'm eating and what kind of working out I've been doing if I just allow them to come to me. They don't feel threatened. They don't feel guilty. They are naturally curious.


Last year I brought a butternut squash dish that was similar to the traditional Thanksgiving fare. It was a huge hit- probably because it wasn't "weird diet food". It was familiar with a different twist. Non-threatening!


I've included the recipe below and I hope you have a very Happy Thanksgiving (And it's ok if you have a small piece of that Pecan Pie. I know I will!)

Butternut Squash with Cranberries

courtesy of Paleo Plan

Ingredients

• 1 small butternut squash, peeled and diced into 1/2" pieces
• 1 Tbs coconut oil
• 1/2 sweet yellow onion, diced
• 2 cloves garlic, peeled and sliced
• 1/2 cup dried cranberries
• 1/2 (403 mL) can coconut milk
• 1 tsp curry powder
• 1 tsp cinnamon

Instructions

1. Preheat oven to 425° F.
2. Place diced squash on lightly greased baking sheet and bake for 15 minutes. Remove from oven.
3. Heat a large saute pan over medium-high heat.
4. When pan is hot, add coconut oil, onion and garlic and cook until slightly translucent (about 5 minutes).
5. Add squash and cook an additional 2-3 minutes.
6. Add cranberries, coconut milk and spices, and stir frequently until milk is fully heated (another 5 minutes).

Stocking Your Paleo Pantry and Soup Goodness

You did it! You survived the I Am Crossfit/Trojan Challenge! Your forearms may be a little sore, your pride may be a little bruised, but it's only up from here, people!


I wanted to share a few resources with you as you plan your week of menus and Paleo goodness. The following recipe is from Sarah at Everyday Paleo. She is an inspiration for Women (and especially Moms) as she is a Coach, Mom of 3, and comes up with super easy and delicious recipes. Watch for her book and podcast coming soon!


As you are thinking about what to stock your pantry with, make sure to go here to see Sarah's Must Haves for your Paleo Pantry. 


I made this soup last week and OMG! It was sooooooo good. Perfect for a rainy day in the ATX.

Everyday Paleo’s Spin on Mulligatawny Soup

1 ½ lbs grass fed ground beef

2 shallots, diced

3 carrots, chopped

2 apples, peeled, cored, and diced

1 leek, halved, and sliced (make sure you clean these guys really well)

1 parsnip, peeled and chopped

¼ cup fresh parsley, diced

1 tablespoon curry powder

¼ teaspoon nutmeg

1 teaspoon ground turmeric

¼ teaspoon ground cloves

1 tablespoon cinnamon

4 cups chicken stock

1 cup coconut milk

2 tablespoons coconut oil

Sea salt and black pepper to taste

In a large soup pot, heat the coconut oil over medium heat.  Add the onions and leeks and saute for 4-5 minutes.  Add the rest of the veggies except the parsley and saute for another 7-8 minutes.  While the veggies are cooking, brown the ground beef in a separate skillet.  Once the meat is browned, add to the soup pot and mix in with the veggies.  Add the parsley and all the dry spices and mix well.  Add the chicken stock and coconut milk, bring to a simmer and cook for 1 hour.

Easy Crockpot Recipes

The weather in Austin has dipped below 80 degrees- it's time to break out the Crockpot! If you don't own one, be sure to either get one soon or put it on your Christmas list- those are the kinds of things Aunts and mother-in-laws LOVE to buy.


I wanted to share my two all-time favorite crockpot recipes that are also (pretty much) Paleo. Let me know what you think!

Mel's Favorite Chili (from The Clothes Make the Girl)

(I've never been that into chili until I made this- mmmmmm...good)

Ingredients:

the base:
2 tablespoons of your favorite fat: olive oil, coconut oil
2 onions, chopped
4 cloves garlic, crushed
2 lbs. ground meat (lean beef, pork, turkey, veal, bison, or a mix)
-spices:
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon unsweetened cocoa * (the secret killer ingredient!)
1 teaspoon dried oregano
1 teaspoon allspice
1 teaspoon salt
-liquids:
14.5 oz. can chopped tomatoes
6 oz. tomato paste
14.5 oz. can beef broth
1 bottle light beer (Shiner Lite tastes great!) or about a cup of water
1 tablespoon Louisiana hot sauce

Directions:
1. Heat the oil in a large soup pot. Add onions and saute 'til soft. Add garlic and let heat 'til fragrant, about 2 minutes. DO NOT BURN THE GARLIC. Add the meat and sauté until browned and crumbled.

2. Blend all the spices in a small bowl. Add to pot and stir well, about 1 minute.

3. Add the tomatoes, tomato paste, hot sauce, and beef broth to the pot. Stir well.

4. Crack open the beer and take a sip for luck. Poor the rest into the pot and stir well.

5. Bring to a boil, then turn the heat to low so the pot has a gentle simmer. SIMMER FOR AT LEAST 2 HOURS. Do not skimp on the simmer. Just as rest time is the magic time when you build your strength, simmering is the magic time when the flavors meld.

Variations:
This recipe makes 6 3-protein-block servings of 1 and 1/3 cups each. 

Add additional quality fats with some chopped black olives, green olives, or avocado slices (or all three!).

Add more veggies by serving over a bed of cooked spaghetti squash, grated zucchini, or baby spinach leaves.



*** I ommited a few things because I just didn't have them. Instead of beef broth I just added some water. Don't make the mistake I made of pouring in an entire bottle of dark, strong beer- bad idea- it was kinda gross.  Just keep an eye on the pot and add a bit of water if needed.


Also, I sauteed the meat and onions then threw it along with everything else into the crockpot for 2 or 3 hours.

Kat's Thai Kurry

(this one is even better the next day when the flavors have all sat together in the fridge)

Ingredients:

1 onion chopped
3 sliced zuchinni
a few carrots

a bunch of chopped cabbage
2 c chicken broth
1 can coconut milk
1/2 jar of green curry paste (in the asian section of the store)
salt, pepper

Brown 2 or 3 chicken breasts, chop them up, and set aside.
In the crockpot, combine the chicken broth, coconut milk, and curry paste and mix it with a spoon. We like really spicy food, so if you don't want it very spicy, cut back on the curry paste.
Then add the veggies, browned meat, salt, and pepper.
Set crockpot to Low for about 3 hours.
Around 2 hours in, put in some fresh basil.
Voila!