New Blog

I have decided to start up a new blog to keep all my Primal stuff in.  So go check out my new blog My Primal Family.  I am still working on it so be patient!  Everything about eating primal, the primal pregnancy, getting our kids to eat primal, recipes and my daily food log with all be on the new blog. I still plan on keeping this blog for homeschooling and other family things.  I just post so much about eating primal that I thought it would be appropriate to have my own blog just for that!

Primal Chicken Nuggets

Ok, I am super excited about finding this recipe. I found this recipe on a blog I read, Life as a Plate.  My second son is a pretty picky eater.  He is getting a lot better though.  But I always tell Josh he is our processed food kid.  He will eat any processed food you put in front of him.  He loves the noodles, the frozen breaded chicken nuggets and things like that.  Anytime we cook "real" chicken, we can barely get him to get eat it.  Well, I made these chicken nuggets tonight and I put four on his plate and he ate those then asked for more! So I gave him two more and he ate both of those too! He kept telling me he, "I like this chicken". I was shocked.  One step closer to getting the boys primal. Today was a good day! So here is the recipe.  You can find the original recipe on Life as a Plate.  The one below is how I made it.  And best of all you can make a big batch and freeze them and use them as you need them.  An easy fast meal.  I make the chicken nuggets but do not cook them. Then I put them on a baking pan so they are not touching and then stick them in the freezer until they are fully frozen (overnight) then I stick them in a plastic freezer baggy and put them in the freezer. Then they are just as convenient as the frozen chicken nuggets in the bag, only healthier!


Primal Chicken Nuggets
What you need:

• 3-4 chicken breasts, diced into chunks
• 1/2 c. mayo
• 1 tbsp honey
• 2 tbsp yellow or dijon mustard

Breading:

• 3/4 c. almond flour
• 1/4 c. Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• pinch of salt

What you do:

• Mix the mayo, mustard, and honey in a bowl and put in the chicken chunks and coat.

Mix the breading ingredients on a large plate

• Remove the nuggets from the mayo mix and roll in breading
• Lay on foiled cookie sheet.

Bake at 350 for approx 30 (time varies depending on size of nuggets) until brown, crispy, and cooked through.

Mexican Pulled Chicken Stuffed Peppers

 

I found this recipe on a new blog I have started reading. Life as a Plate.  This was delicious! Definitely goes in our Primal cookbook to be made again! The first picture is what it looked like when it came out of the oven. The second picture I cut the pepper in half, sprinkled the cheese and put it in the microwave for 30 seconds. 

 

Mexican Pulled Chicken Stuffed Peppers

What you need:

• 4 large bell peppers, any color is fine
• 3-4 chicken breasts, depending on size
• 2 tbsp chopped jalapenos (I used jarred)
• 1 c. can diced tomatoes with juice
• 1/4 c. finely minced onion
• 1/4 c. chopped green peppers (can use organic canned)
• 2 c. salsa (to cook the peppers in)
• shredded cheese
• 1 package of Taco Season 

What you do:

1. Put whole chicken breasts and all ingredients except the cheese and salsa in crockpot and stir and set on low for 6-8 hours.
2. When it’s finished or after at least four hours in, shred chicken using two forks until it’s all complete. Mix well.
3. Using a sharp knife, cut the top of the pepper off and pull out all the inside ribs and seeds.
4. Run under cold water to wash and remove remaining seeds inside.
5. Stuff peppers with chicken mixture, cover with some salsa (so they don’t dry out) and bake at 350 for 20 minutes until pepper is soft.
6. Top with shredded cheese and the salsa!

Primal Pizza!

I got this recipe off of Primal Matriarch's blog. This pizza was sooo good. I think I may be able to go 100% primal now that I have my pizza! I forgot to take a picture of the pizza before my family dug into it.  The kids even loved it!


What you need:

• 3 c. almond flour
• 1 c. sour cream/plain organic yogurt
• 1/2 c. grated Parmesan
• pinch salt
• 1 egg
• 1/2 tsp baking soda
• fresh parsley (optional)

What you do:

• Mix dry ingredients
• Beat egg into sour cream and slowly add to the dry mixture.
• Beat until well blended.
• Mixture will be batter-like and not dough-like, so you must SPREAD this with a spatula onto parchment paper, about 1/4-in thick.
• Bake at 350 for around 30 minutes or until brown all the way over, like this.
• Top with whatever your heart desires.
• Stick back in the oven for five minutes to melt the cheese and toppings.

Chicken Vegetable Soup

It all started last Sunday evening when my youngest boy got the stomach flu. Then nobody else in the family got it and we thought we were in the clear when it was Friday and still nobody else got it.  Well, we were wrong.  Friday night I got it in the middle of the night then about 5:00 Saturday morning my older son started throwing up.  Which I am happy he waited until then to get it.  My husband got home around 5:30 Saturday morning from work because he works nights.  Usually it is me taking care of the boys all week by myself since my husband sleeps during the day and works at night.  So we couldn't have picked a better time to get sick because my husband does not go back to work until tonight at 5:00 so he was able to take care of us all weekend.  I felt really bad for him because he had to come straight home from work and take care of the boys because I was sick, so he got no sleep at all!  He even kept the laundry caught up, kept the house cleaned, watched after the boys, cleaned up after my older one who was sick, waited on me, did the grocery shopping and even made up homemade chicken vegetable soup.  And he only got three things that weren't on the list, and of course not primal. Well, really two.  He got Sprite but I told him I wanted some and yes I have been drinking Sprite but right now I am just worried about staying hydrated and that was the only thing that sounded good.  He got Cheese its, which is fine because he got them for Jeremiah to eat. And he got a big bowl of spaghetti from the deli for himself for lunch.  The funny part is he is the one that was so into our whole family becoming primal and has been trying to talk me into for the past two years and I think he cheats more than I do! Oh well. He deserves spaghetti after the day he had.  I think he should get super husband/dad award! He was great!  I am use to the stomach flu only lasting 12-24 hours.  It is now Monday and I think I feel worse today than I did yesterday.  And Josh is actually at the doctor right now with Jeremiah because he still has a fever and was up all night crying because he felt so bad.  This stomach flu just sticks around.  Not fun at all. I am just hoping Josh doesn't get it now. 

So here is what was in the soup

Homemade chicken stock

One whole chicken

Carrots 

Celery

Onions

Mushrooms

Broccolli

Cabbage
Can of diced tomatoes with the juice

Fresh parsley

Usually our chicken vegetable soup is whatever veggies we have sitting in the fridge.  It always turns out pretty good. This time Josh said he used the twisty spatula to separate the chicken. I liked it that way better and it seemed like it was easier for my youngest to eat it.

Pork Chops and Saurkraut (slow cooker)

These turned out so well!  I tried to show in the picture

how the pork chops just flaked apart with my fork.  This 

is definitely a recipe you need to try! I am not a huge fan

of pork chops because they always taste "porky" if that makes 

any sense.  But these did not have the porky taste and they 

just melt in your mouth.

Delicious!

Pork Chops and Saurkraut

------------------------

4 to 6 chops

1 lb. of sauerkraut

2 grated apples (peeled)

1/3 cup of ketchup

2 Tbsp. honey

garlic powder & pepper

Brown chops in olive oil for about 2 or 3 minutes each side. 

In a bowl mix the sauerkraut, apples, ketchup, honey, garlic 

powder and pepper. Put browned pork chops on the bottom of 

the crock pot and pour remaining ingredient mixture on top

and cook on low for about 6 hours.