This year I participated in a Food Blogger cookbook exchange. I had to give one blogger a cookbook I use and then another blogger provided me with a new cookbook!! What a great way to meet new bloggers and get to know a bit about them. I sent Holly from A Baker’s House my favorite Paleo cookbook called Well Fed 2. I received this cookbook over the holidays from my brother and soon-to-be sister-in-law! I love this cookbook because it uses simple ingredients to create wonderful tasty meals!!
Unknown to me, the blogger who received my name sent me Well Fed (the original). I received this cookbook from Carrie at Poet In The Pantry. Let me just say, Well Fed is just as amazing as the prequel Well Fed 2 I sent to Holly! I should add, Carrie is not a Paleo blogger and reached out of her comfort box to select a new cookbook for me and she did AWESOME!! She has a cute slogan for her blog Continue reading →
Earlier in the week I shared with you my favorite crescent roll dough. Needless to say, we are making it by the batches and it is not lasting more than 2 days in our house!! I have created an Open Faced Breakfast Sandwich you can have for any meal of the day. The crescent dough gives it the bread texture. The Canadian bacon and bacon give it a salty-chewy taste. The egg provides a great creamy topping. This recipe calls for a batch of crescent roll dough. You are going to have extra squares and I recommend using them to make sandwiches for lunch.
We have made open faced breakfast sandwiches for dinner too. Don’t let the title fool you into when you can eat them. These are easy to make and we often pull them together quickly when we do not have a lot of time to prep in the kitchen.
As a child I used to love when my mom would bake a sheet of crescent dough and use it for different items. She would use it with hotdogs, breakfast sandwiches, PB&J and the list goes on. However, being Paleo I did miss the crescent roll dough texture and taste. To me, the texture is airy with an amazing buttery taste. I know I can buy a can of GF crescent roll dough, but it is made with words I can not speak…therefore I don’t buy it. My Paleo Crescent Dough recipe would be great with any meal. For breakfast we have made it into open-faced sandwiches. For lunch we have made Almond Butter & Jelly sandwiches with it. For dinner we have turned it into pizza dough. The options for this recipe are limitless. Just think…
This recipe is great on day 1. Day 2 it survives, but gets a little soggy. It has never made it to day 3 in our house, but I do not think it would be great. If it is soggy, we have toasted it on low to bring out the moisture. We store our cooked crescent dough in the fridge.
This recipe will have you whisk your eggs until there are peaks. When whisking your eggs, I use a glass bowl. I know you can also use a metal bowl, but plastic bowls are frowned upon. I recommend using an electric mixer with the whisk attachment. I timed mine and it took me 3 minutes to have peaks form with my egg whites.
My oh my...where has January and February gone? I just looked at my calendar and realized March is right around the corner. For those who don’t know, in early January I left teaching in my kindergarten classroom and accepted a new challenge. I joined an amazing leadership team with Head Start. With the new job, has come new challenges.
New Challenge One: My body was set on my classroom schedule, from when to eat to when to pee. With my new job, came a new schedule. It took my body about two weeks to become flexible with my new schedule, which is always changing.
New Challenge Two: Where I eat my meals, is always up in the air. Some days I am fortunate to get into the office and use a microwave. Other days I may eat with students or in my car. Yes, one day I waved to the mail woman in her mail truck, who was eating her lunch at a stop light too! It was as though we were on a lunch date, in our own cars…just smiling at each other.
New Challenge Three: FOOD…what to eat and when. I have found I am looking for easy grab and go foods. Some I can prepare and other items are prepackaged. My main goal is no messes on my outfits. With this said, below is a picture of a few of my favorite pre-packaged items.
It was brought to my attention I have not been eating an abundance of greens. This could be in the form of lettuce, spinach, kale, collard greens and the list goes on… I decided to take the challenge of incorporating greens into my daily food. I already consume 8oz of coconut water a day for re-hydration. Then I go thinking…why not add some spinach into it? It just so happens on the day I was thinking about doing this, I jumped on a treadmill at the gym next to a friend who was talking about her green smoothies. However, she puts a scoop of almond butter in them to add healthy fat and protein, making them more sustainable. Then my mind go thinking further, I have a ton of pitted black cherries from the summer, why not add them in too. Next thing you know, I’m drinking a green smoothie daily. However, let me talk about timing, it is very important. I recommend you make this smoothie and drink immediately. If you can not drink it immediately, it separates and starts to foam a grungy taste after the separation has occurred.
Now, you can do some variations to this recipe. My soon to be sister-in-law puts blueberries in her smoothies. I know she also puts in seeds (she is allergic to nuts). Seeds would be an alternate to the almond butter. When creating this recipe, I would recommend coconut water, loosely packed greens, fruit and your choice of fat/protein.
I love sweet potatoes. I add them into soups, salads and dehydrate them to make chips. I love the color and texture they offer. This soup only takes 5 ingredients. The cream comes from coconut milk from a can. For those who are not familiar with coconut milk, you can buy it two ways: in a carton or can. I like to think of the carton as ‘cows milk from a jug’ and the can as ‘heavy whipping cream’. The can will be thick and higher in fat. The carton is watered down and lower in fat. Coconut cream is healthy fat and helps me to keep on moving longer.
I do use my VitaMix for this recipe. If you are unfamiliar with the VitaMix, it is a food blender which heats food the longer is stays on. Therefore, you can put all the ingredients in the blender on high and 6 minutes later you have steaming soup. We would be lost without our VitaMix in this house!
Cream of Sweet Potato Soup
1 large sweet potato
5 cups chicken broth
1/2 cup coconut cream (from can)
1/2 tsp pumpkin pie spice
pinch of salt
1. Preheat oven to 400 degrees.
2. Bake sweet potato for 35-40 minutes, until soft.
3. Allow sweet potato to slightly cook and peal skin from sweet potato.
4. Place sweet potato, chicken broth, pumpkin pie spice, pinch of salt and coconut cream in a blender and purée. If using a VitaMix, let it go for 6 minutes on high and serve.
5. If not using a VitaMix, bring mixture to a boil on the stove and then serve.