My husband came home from work last night, head down. “I screwed up. I ordered a pumpkin spice coffee with almond milk at Dunkin Donuts this morning. I didn’t mean to.” It was only day 2 of our challenge. I laughed. He tried to explain. I laughed more. Was this going to ruin the challenge? Nope. But I wasn’t gonna let him know that. I just shook my head and asked if he wanted to call the whole thing off. “Of course not!”
Habits are hard to break, especially ones you didn’t know existed. Like the simple act of ordering a flavored coffee and not realizing that it was loaded with sugar. Or only reading the nutritional label on packages and not the entire ingredients list. There is sugar hidden everywhere! Just because the label claims 0g of sugar in the nutritional section, doesn’t mean it isn’t made of it.
Last weekend I made my first turkey. And while I like turkey, sometimes I need to get creative with the leftovers. Dinner last night was Paleo Turkey Pot Pies. The measurements in the recipe below are rough estimates. I don’t really measure things when I cook so take the instructions with a grain of salt…
Paleo Turkey Pot Pie
For the filling:
In a large pan, saute:
- 2 Carrots, sliced
- 2 stalks Celery, sliced
- 1 small Onion, chopped
- 1/2 c. Mushrooms, sliced
- 3-4 cloves garlic, minced
- 1 TBL coconut oil
- 1-2 c. Turkey, chopped
- 1/2 c. Chicken Stock
- 1 TBL Arrowroot Powder (to thicken)
Cook over medium until the liquid thickens. Evenly divide and fill two ramekins. (14oz)
For the topping:
Preheat oven to 350F.
- 2/3 c. Coconut Flour
- 2 pinches of Salt
- 1/4 tsp Baking Powder
- 1 Egg, beaten
- 2-3 TBL Water
Spread the “dough” evenly over the turkey mixture in the ramekins. It will be lumpy.
Bake in the oven for 20 minutes or until the crust is golden.
Let cool for about 5 minutes before serving. Insides will be lava hot.
We both love our desserts. Jon loves anything chocolate. I love mint chocolate chip ice cream. We both love peanut butter cups. So, to help us through the cravings, I whipped up a paleo treat to be enjoyed in moderation. Dark Chocolate Almond Cups. Surprisingly, these are super easy to make.
Dark Chocolate Almond Cups
In saucepan, melt over low heat, stirring frequently:
- 4 Unsweetened Chocolate Baking Squares
- 1/4 c. Coconut Oil
- Stevia to taste (1-2 TBL)
- 2 tsp Vanilla
In a separate bowl, beat together:
- 1/2 c. Almond Butter
- 1TBL Vanilla
- 1/4 c. Coconut Oil
- 1/2 tsp Salt
- 1 scoop Vanilla Protein powder (optional)
Line mini-muffin tin with papers. Drizzle melted chocolate into bottom of paper liner to cover it. Add a small scoop of almond filling. Drizzle spoon full of chocolate over the top to cover. I sprinkle a dash of sea salt on top and then place the tray in the fridge to cool.
Once set, I move them to an airtight container and store them in the fridge. (makes about 24 mini cups) The trick is to limit yourself to 1-2 because they are so tasty.