Archives – Primal Fed’s Paleo Lifestyle Blog

Training Injury

November 28, 2011 By Richard and has 7 comments.

This may come as a shock to a few of you (I know it did for me!), but there are a lot of bones in the human foot… And it doesn’t take much to break them.

On the return trip from Thanksgiving I suffered an injury which led to the fracture of a few of my toes on my right foot — arguably my favorite foot. I think that anyone who hasn’t had broken toes would be surprised how frequently you use your toes and how painful they can be once they are broken.

Here’s a couple of photos of the damage, and my foot has been swelling and changing color every day to where a full 1/2 of my foot is some shade of bruised.

Warning, almost graphic: Top, Bottom

It puts a bit of a damper on training since, for most exercises, you must be able to stand to perform. I haven’t quite figured out how I’m going to handle that one.

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Thanksgiving 2011

November 24, 2011 By Richard and has no comments. We would love to hear from you!

We finished up our paleo Thanksgiving a few hours ago in the Texas panhandle and we’ll be heading back home shortly.

Here’s a quick shot of a plate minus the salad and desserts.

We had a slow-cooked Turkey, Ham, our Paleo Cranberry Sauce, our Sweet Potato Pie, our Mushroom and Broccoli Casserole, Mashed Potatoes, salads on the side.

And for dessert we had German Chocolate Cake courtesy of Elana’s Pantry and our Mocha Nut Brownie Ice Cream.

It was all fantastic.

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Recipe: Paleo Cranberry Sauce

November 23, 2011 By Richard and has 4 comments.

If you’ve ever tried to find a cranberry sauce at your supermarket that isn’t loaded with refined sugar you’d know it’s almost impossible. We’ve literally checked dozens of brands at many different stores and there wasn’t a single one that would be acceptable in terms of following a paleo or primal diet.

Last year for Thanksgiving we went without cranberry sauce, but this year we’re making our own homemade version.

Ingredients:

1 Cup Orange Juice
2 Cups Fresh Cranberries
1 1/2 Cups Dates

Preparation:

1. Measure out 2 cups of Cranberries, a cup of Orange Juice, and 1 1/2 cups of Dates.

The source of the of orange juice isn’t really important here; most natural orange juices from your grocer will be 100% juice without added sugar. If you wanted to be a perfectionist you could squeeze the juice yourself at home — but I’m sure you have plenty of other things you need to be doing to get ready for Thanksgiving.

2. Add the Cranberries and the Orange Juice to a sauce pan over medium heat. Stir it gently until…

3. The Cranberries begin to pop and split (this could get a little messy). Keep stirring and the sauce will begin to thicken into a gel.

4. Remove from heat and pour the sauce into a blender of food processor (we used our Ninja) along with the Dates. Blend until smooth and then refrigerate the sauce. The longer the sauce is refrigerated the sweeter it becomes.

5. Serve and enjoy.

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Recipe: Broccoli Mushroom Casserole

November 21, 2011 By Richard and has 1 comment.

We’re still trying out recipes for Thanksgiving and another one that we really enjoyed was this steamed broccoli served with a mushroom and brandy sauce. It would make a great holiday side and it’s really easy to prepare.

Ingredients:

1 Cup Sliced Button Mushrooms
4 Cups Broccoli
1 Can Full Fat Coconut Milk
2 Tbsp. Brandy

Preparation:

1. Combine the Mushrooms, Coconut Milk and Brandy in a sauce pan and simmer on low, stirring occasionally.

2. Allow the mixture to simmer and thicken up.

3. Steam the Broccoli using your preferred method and add to a casserole or similar serving dish.

4. Pour the mushroom sauce over the broccoli and mix well.

5. Serve.

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Recipe: Pecan Sweet Potato Pie

November 9, 2011 By Richard and has 8 comments.

We’re going to be visiting our family in Texas for Thanksgiving again this year and we’re trying out some new recipes for the upcoming trip.

One of the things we tried and really enjoyed was a paleo Sweet Potato Pie.

Ingredients:

2 Large Sweet Potatoes
1/3 C. Honey
1/4 C. Pecans
1 Egg
1 Tsp. Cinnamon
1 Tsp. Agave Nectar
1/2 Tsp. Nutmeg
1/2 Tsp. Sea Salt

Preparation:

1. Preheat the oven to 350* F.

2. We started off by steaming the Sweet Potatoes for 5-10 minutes to soften them up and make them easier to cut. Then we peeled them and cubed them and steamed them another 10 minutes until they were tender.

3. In a blender, add the Sweet Potatoes, Egg, Cinnamon, Nutmeg, Ginger, and Sea Salt. Blend until creamy and smooth.

4. Grease the pan with coconut oil and spread sweet potato mixture on the bottom of the pan.

5. Sprinkle chopped Pecans over the top of the pie and drizzle it with Agave Nectar.

6. Bake 30-40 minutes until firm and edges begin to crisp.

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Recipe: Mocha Nut Brownie Ice Cream

November 5, 2011 By Richard and has 2 comments.

We haven’t had traditional ice cream since we’ve been on the paleo diet over a year ago. We’ve often looked at getting an ice cream maker and making some paleo ice cream ourselves but never went through with actually buying one.

Some of them are very expensive and they look complicated and hard to clean. It also seems like one of those things that you would use a couple times and then it would sit, taking up space in your cupboards for years.

For Amanda’s birthday, she received a cool attachment for her kitchen-aid mixer that makes it easy to make your own homemade ice cream.

The attachment is actually a bowl that you freeze and then pour the mixture in to. No need for ice. And it’s fast. You end up with awesome ice cream consistency in about 15 minutes.

A recipe that Amanda came up with and that we’re really enjoying is her Mocha Nut Brownie Ice Cream.

Ingredients:

Mix-In:
1/2 C. Unsalted Cashews
1/2 C. Pitted Dates
2 Tbsp. Cocoa Powder

Ice Cream Mixture:
2 C. Coconut Milk
2 Tbsp. Agave Nectar
1/4 C. Chilled Coffee
1 Tbsp. Vanilla Extract

Preparation:

There are two parts to making this ice cream; making the ice cream mixture itself and then making the nut crumble mix-in.

To prepare the ice cream mixture, combine the Coconut Milk, Agave Nectar, Chilled Coffee, and Vanilla Extract in a blender and mix together well.

We really love our Ninja blender here because it functions both as a blender and as a food processor. You can do both at the same time just by moving the blender top to the other container.

In another container, combine the Cashews, Dates, and Cocoa Powder and set aside.