Crockpot Chicken Mania!

So my wonderful and ever-loving mother bought me a crockpot when I started the Whole30, and I’ve just now gotten a chance to use it!  Hurray!

I’ve been wanting to slowcook something for a while now and was super excited to purchase a chicken a few days ago that I was gonna slowcook the shit out of today.

First, I took the crockpot out of its original packaging.

Then, I rolled up three balls of aluminum foil on the bottom of the pot.  Some recipes call for this. The chicken came out delicious and juicy, and I don’t have anything to compare it to, so I would recommend the foil.  I then cut up apples (!), carrots, onions and sweet potatoes and throw them on the bottom of the pan.  Then I threw on the chicken, took some of the veggies and STUFFED the chicken with it, and then liberally sprinkled sea salt, ground pepper and cinnamon.

13 - 7

Here she is! Ready to be cooked up! Thanks, bird!

13 - 3

Approximately 7 hours later…

13 - 1(1)

Check out this bird!

Thanks, mom!  Thanks, bird!

Fruit Mania!

Fall really is my favorite time of year and there’s no place like New England in which to experience it!  The colors, the foliage, and most of all the food!  Yesterday we went apple, pear, peach and plum picking at the Belkin Family Lookout Farms in Natick, MA.   I cannot wait to show you what I make with all of my delicious bounty!  Already I have a chicken stuffed with apple, sweet potato and onion simmering away in the slow cooker and who knows what wonders will await in the kitchen!

Here was finished product #1, breakfast! Yay! Breakfast!

Finished product 1: groundbeef and apple skillet for breakfast.

Groundbeef and apple skillet with chicken sausage and apple sauce.

All I had to do was dice 1/2 a small apple and heat in like, 1/2 tblsp. of coconut oil.  Then, I added the groundbeef, 1/2 a chicken sausage (pre-made and diced), and skilleted up in some olive oil.  I poured it on a plate and added some pre-made organic apple sauce that was a free sample I got at the gym.  And serve!  Hurrah!

Update! After breakfast, I spent the day sweating over a hot stove to try and make some more delicious fall treats with my copious bounty from yesterdays pick.  After going to Whole Foods and picking up some coconut flour, some hazelnut flour, some cardamom and some Vietnamese Cinnamon (I have no idea how this is different from regular cinnamon), I was super siked to try out some of my recipes.  I decided to start out with only two:

I started with the pie.  Specifically, making the filling, which calls for “ripe” peaches and plums, which should sit for three hours prior to baking, “if you have time.”  I didn’t.  From the beginning, I was a little skeptical that my fruit was ripe and juicy enough, but really wanted this pie, so soldiered on with the mix.  I next started on the pie crust so that my fruit mixture could rest together for at least a few minutes.

13 - 2

Pie crust: is this supposed to look like this?

I then followed the remaining instructions of the recipe exactly as they were, and put the fruit into the pie crust, topped with the remaining crust crumble and baked at 375 for 15 minutes.  When the pie came out, it looked like this:

13 - 9(1)

I WILL say, that it looks very good.  However, the crust was a little bland and could have used some kind of sweetener.   Anyway, I put the pie in the “win” category, considering I never even really made a pie before, and moved on to my muffins.

Ohhhh, the muffins…

So, the recipe calls for 2 1/2 cups of almond flour.  I, being the genious that I am, did not realize that one could not directly substitute coconut flour for almond flour (which I had run out of during the pie crust and which I PROBABLY should have looked up before moving forward.  But, alas.)  Thus, I blissfully added 2 1/2 cups of coconut flour to the recipe as it was, and wondered why it looked like I had way more batter than I needed and why was it so dry, like sand?  Luckily, I realized this probably wasn’t quite right and decided to look up the coconut flour vs. almond flour ration.  Whoops.

So I took half the batter, added a couple eggs and some butter and baked it up (see exhibit 1).  The muffins were horrible and tasted like cardboard and I think will make a delicious stuffing to accompany my crockpot chicken!  Hurray!

So I took the remaining batter, smartened up, added three eggs, a bunch of butter, some honey and some chocolate chips.  I took the remaining streusel from the pie, added butter and brown sugar, TOTALLY de-paleofying these desserts and went for muffin attempt #2 (see exhibit, below).  You be the judge.

So, now I know that if you substitute coconut flour for almond flour, you need to either cut way back OR add like four more eggs and a cup of fat.   At least I found out before cooking my pear treats (TBD!)

Breakfast!

Yum! Breakfast! Everyone’s favorite meal of the day.  For breakfast you can have sweet AND savory, and none of the crushing pain of life’s burdens that you’ll feel as the day wears on has sunk in yet so you get to enjoy your meal.  Here’s what I’ve been chowin’ down on the since I started eating healthy (that is, variations on eggs, meats, zucchini, sweet potatoes, and fruits).

Now, veggie pancakes are wicked good and even though I’m Jewish, it never occurred to me to regularly make sweet potato latkes for breakfast in the morning.  But, it’s super easy!  All you need to do is take your fave veg (preferably sweet potato or zucchini), and cut it in half.  Use about 1/2 the veg, grate into a bowl, add some diced onion, almond flour (about 1-2 tbsp) and 1 egg. Spice as you’d like (I prefer cinnamon and nutmeg for the sweeter ones, and salt and pepper for the zucchini ones).  Fry them in a pan using olive oil.    I’ve tried this recipe throwing all different kinds of things in the pancakes:  carrot or apple in the sweet potato (sweet!), or spinach and sausage in the zuke (savory)!   Now you have a healthy, gluten free, dairy free and sugar free breakfast for you and anyone else.

Here’s my batter for a recent sweet potato and apple fall pancake:

IMG_20130924_072742_344

IMG_20130924_072606_537

Why foo’d?

About a month ago, I started a (different) blog in order to track my progress on the healthy eating plan, the “Whole30.”  On the plan,  I stopped eating dairy, grains, legumes, soy, and sugar for 30 days.  I started cooking a lot, cooking healthier, and posting what I made on my blog.  But, it was way too time consuming and intense for me to keep up my old blog after the 30 days was over, and I decided it wasn’t good for me to keep thinking so much.

However, when I was on the the Whole30, I learned a lot of things.  For instance, one thing I learned was that people really like pictures of food.  Any kind of food and any quality photo. You don’t even have to make it look good. I was posting pictures of the disgusting leftovers I was eating for lunch and everyone on facebook was “liking” my dish and asking when was I coming to their house to cook?!  And I found out I really liked cooking healthy, blogging about it and that I really needed a hobby.

I also learned that everyone likes someone who bakes.  And, I want people to like me.

I thought of all the food blogs that I had read and  all their professional quality photos, pithy writing, snazzy graphics, and original recipes and realized it was all so unnecessary!  All you have to do is put some slop on a plate, capture it with your smart phone, and voila, food and lifestyle blog!  I thought, I could definitely do that!  I can even make it funny!  And now I even have three hobbies: baking, writing and photography! (I use all three of those terms very loosely.)

I thought, this is really what the celebrity chef/food blogging world is missing:  a total amateur.

And so, get foo’d was born.  I hope you like it!

Pumpkin Mania!

If it isn’t obvious, I bought a can of pumpkin that I had no idea what to do with.  I also had a bunch of other ingredients in my house, it turns out, that I didn’t know what to do with.  So, I baked!

Yesterday I started my paleo-ish pumpkin kitchen experience with pumpkin banana muffins.  Update: they’re all gone.

13 - 1(1)

Today, I still had pumpkin leftover, so I decided to make these pumpkin-sugar-chocolate-chip cookies to bring on my picnic with my family tomorrow at the Apple Orchard, since they already ate all the muffins.  How gay!   Half with chocolate chips, half without.  Guess which were better.   No really, guess.  I dare you.  Did you guess with? You sucker…. you’re right.  WITH!

Then, I STILL had pumpkin left.  So I made THESE cookies.

paleopumpkincookie-272x300

Except I might have been getting a little pumpkin high by this point so in making this third batch of cookies for the night,  I accidentally MAY have doubled the vanilla and the baking soda, and had too little pumpkin.   Whoops.  For some reason mine didn’t turn out like the ones from the recipe (above)…and instead looked like this:

13 - 2(2)

I’m pretty sure there was something wrong with my camera lens.

No matter.  After the old taste test/quality control, I determine: they got foo’d!   Here’s what my family ate right up when the cookies got transported to the picnic site:

Nothing says fall like a pile of cookie crumbles on a napkin!

Nothing says fall like a pile of cookie crumbles on a napkin! YUM!

 

Also, I had cooked up this rotten old peach in some coconut oil and cinnamon as a side.

13 - 2(1)

Looks pretty good, right!?

Balancing Paleo

Living, loving and laughing my way towards a balanced paleo life.

Dr. Bernard Lown's Blog

Dr. Bernard Lown's Personal Blog

The Lown Conversation

Exploring the health care crisis through intergenerational conversation between Dr. Bernard Lown, a cardiologist and Nobel Peace Prize recipient, and his granddaughter Melanie Lown, a communications professional (and modern patient).

The Odd Spot

Your Health. Your Way

hungry and fit

A young couple focused on great workouts and feasting well -- all on a low budget!

Movement For Improvement

Both the researcher and the guinea pig to optimising health

get foo'd.

funny. healthy. food.

The Domestic Man

Gluten-free & Paleo-friendly recipes, inspired by traditional & international cuisines. New recipes every Tuesday.

Clean Eating with a Dirty Mind

Culinary Adventures in Paleo Cooking

Rockin' Fit Noms

Eat. Sweat. Dance. Laugh.

The Bootstrap Compost Experience

The Dirt Behind Greater Boston's Food Scrap Go-Getters

Reembody

You Are Stronger Than You Think

Gone 'til September

foo'd for thought.

The Paleo Hygienist

Paleo Principles for Optimal Oral Health and Beyond.

PaleoHikerMD

REAL FOOD, REAL HEALTH, REAL ADVENTURE, REAL FAMILY

Pint-Sized Paleo

Seriously, I would sit and eat goldfish and oreos all day if I had it in my house. (Well pre-paleo I would have) But if it's not good for me, how on earth is it good for my baby?!?! So now, we are living a paleo / primal lifestyle, on a budget, with a baby!

Austrian Adaptation

Expat life in Austria & Part-time Travel

Living Body Wellness

Living Body Wellness