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Grilled Peaches over Arugula with Goat Cheese and Prosciutto

In the heat of the summer

August-Ahhhh! Does anyone else seem to be stressed that its already August?!

For some reason, it always feels like the crunch-time of the summer. Everyone is running around like crazy, trying to fit in last minute trips, camping, climbing, hiking, swimming, and ALL the fun things before kids go back to school or we hunker down to our normal routine for fall and winter.  

If the heat is on (literally and figuratively) to get everything done before the end of the season, I am right there with you. This summer was beyond crazy for me personally. As I try to get my life situated before going on my vacation this week, I have felt so much more anxious, irritable, stressed, which in turn makes me more emotional....good times! Exactly how you want to feel going into a vacation, right? 

So how do I calm myself down and create a less-stressful environment, you ask? Besides getting cupped (my personal favorite) with some acupuncture, I go to yoga, and then I make myself healthy and delicious meals at home. It's so easy to go out to eat or grab something on the way here or there, but I'm realizing, if I do that, it doesn't make me feel better. If I just spend a few minutes to make something for myself, I feel more calm and in control, despite the chaos around me. It's incredibly nourishing to my system and I end up having more brain power to tackle other tasks of the day.  

 

Below is one of my favorite recipes, even though there's little "cooking" involved. Its a perfect late summer salad because the Palisade peaches are now in season! Add more veggies or take things out based on your dietary choices; either way- this is a good one. 

Enjoy and let the rest of the summer be easy! 

Grilled Peaches over Arugula with Goat Cheese and Prosciutto

Ingredients

1/4 cup balsamic vinegar
2 tablespoons honey
3 peaches, pitted and each cut into 6 wedges
Cooking spray
1 tablespoon extravirgin olive oil
1/8 teaspoon freshly ground black pepper
Dash of kosher salt
10 cups trimmed arugula (about 10 ounces)
2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
2 tablespoons crumbled goat cheese

Preparation

1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.

2. Prepare grill to high heat.

3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

4. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

Recipe from myrecipes.com

Adzuki Bean and Quinoa Tabbouleh Salad

I Think I Can, I Think I Can!!

  As we transition from the winter months to the spring, it's important to jump start the organs responsible for motivating us to get outdoors and move (or get lots of things done).  The Kidneys, according to Chinese Medicine, are related to the will power we all possess. Think of the Kidneys as the element of water. We need deep well reserves to give us the inner strength to do all activities - mental and physical. Without our reserves, we lose the will power to create and conquer.  If you're someone who stays up late, burns the candle at both ends, relies heavily on refined sugars and tons of caffeine to get you through the day, you may have a bit of an imbalance in how much Kidney energy you're using.  The Gallbladder also plays a part in our internal will power. Also known as the body's "general," the energetics of this Chinese organ allows a person to be courageous and take initiative. If the energy is flowing correctly, the Gallbladder helps us make succinct decisions - which dramatically boosts our will power to do what we need to do. Below is a recipe that boosts both energies. Give it a shot and tell me what you think!  

Adzuki Bean and Quinoa Tabbouleh Salad  

Ingredients:  

FOR THE TABBOULEH
1/2 cup dry adzuki beans (or use 1.5 cups cooked beans)
3/4 cup uncooked quinoa (makes 2.5 cups cooked)
1 cup packed fresh parsley, thick stems removed and minced
1/2 cup packed fresh Cilantro, thick stems removed and minced
2 small tomatoes, chopped (makes 1 & 1/4 cups)
3 large green onions, chopped
Herbamare or fine grain sea salt & black pepper, to taste

FOR THE DRESSING
1/3 cup + (1 tbsp, optional) red wine vinegar
1/4 cup extra virgin olive oil
2 garlic cloves, minced Herbamare/fine grain sea salt & ground pepper, to taste
1 tbsp nutritional yeast (optional)

Directions:
 

1. Adzuki beans: Soak the dry beans overnight in water. Alternatively, you can use
canned beans for a time-saver.
2. Sweet potato: Meanwhile, preheat oven to 425F. Line a baking sheet with parchment
paper. Slice a sweet potato into 1cm rounds. Lay flat on baking sheet at bake for
about 15 minutes each side, watching closely so it doesn't burn.
3. Quinoa: Add 3/4 cup of dry quinoa and about 1 & 1/4 cups water in a medium-sized
pot. Stir. Bring to a boil and then reduce heat to low and cover with lid, simmering
for about 15-20 minutes and watching closely. Quinoa will be light and fluffy when
ready and the water will be absorbed.
4. Dressing: Whisk together all dressing ingredients and season to taste. Or feel
free to use a mini processor if you have one.
5. Tabbouleh: Combine the drained & cooked beans, quinoa, and chopped vegetables
in a large bowl. Pour on the entire amount of dressing and stir well. Season to
taste. Makes about 5.5-6 cups and should keep for at least a few days in the fridge.
6. To assemble the salad: Add 1 cup shredded kale onto a plate or large bowl. Spoon
on 1.5 cups of tabbouleh on top. Garnish with goji berries, pepita and hemp seeds,
and a handful of sprouts (all optional). Finally, add the grilled or baked sweet
potato rounds on the side.

Recipe source: ohsheglows.com

Dandelion Greens Salad

Who has been feeling the effects of the allergy season kicking up? All of the wind, on and off moisture, budding flowers and trees. It's starting to make for a very early and itchy/runny/sneezy/congested allergy season already. 

As you probably know, acupuncture and Chinese herbs can be extremely helpful to ward off some of these symptoms, but there's more you can do as we transition into spring! Think about adding in some light, leafy greens as a side salad and decreasing some of the heavier foods you were eating over the wintertime. Be sure to keep the inflammatory foods (sugar, dairy, etc) to a minimum in order to keep the phlegm production down as well. 

Below is a great salad idea that incorporates many ingredients to help the body cope with all of the elements of spring: mainly wind and phlegm. In TCM terms, this helps move the Liver's qi (which is very tight and become imbalanced in the spring) and nourishes the Spleen's energy to help combat any mucous build up. You can enjoy this salad cold (make sure its a warm day), or warmed up. Enjoy! 

 

1 large handful of Dandelion greens
1/2 bulb of roasted fennel (chopped in small chunks) 
1/4 red onion, chopped
2 green onions, chopped
1 tbsp pine nuts
Optional: a few tablespoons of chopped bacon

Dress with your choice of dressing. I think this would pair nicely with a balsamic vinaigrette.

Caramelized Onions and Sweet Potato Hash

I hate to sound like a broken record, but I can't emphasize enough how important the health of our digestive organs are to the overall wellness of our mind and body. Inflammation is a nasty bugger that resides within all of us, but can show up in many different ways. Whether it be pain, lack of sleep, stress, headaches, hormonal issues, or digestive disruption, inflammation is something that CAN be dramatically reduced in each of our systems - you just need to know where to start. 

 

Because our gut is so closely connected to our immune system and brain function, the first thing I look at is the diet. Start keeping a food journal, so you understand what your eating patterns and weaknesses are. How do you nourish yourself? That will be a good indicator of what might be causing some upheaval and keeping you from your full potential in health. 

Also, take a look at the external factors around you. What is your stress level like? How harmonious are you with the environment around you? Do you take care in choosing a community and activities that are beneficial to your health? What are your daily hygiene habits? All of these things, and more, can contribute to your overall wellbeing, and in turn, your inflammation levels.

Recipe to reduce inflammation:

Caramelized Onions and Sweet Potato Hash 


INGREDIENTS

  • 2 tbsp unsalted butter
  • 2 to 3 large yellow onions (about 2 lb), halved, thinly sliced, then halved again
  • Kosher salt
  • freshly ground black pepper
  • 3 large sweet potatoes (about 3 lb), skin intact, chopped into 1/4"-1/2" cubes
  • 1/4 cup olive oil
  • 1 1/2 tsp smoked paprika 
  • 1 1/2 tsp Turmeric
  • 2 tbsp (packed) finely minced fresh rosemary or oregano leaves

PREPARATION

  • Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.
  • Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.
  • Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, turmeric, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.
  • Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned. Serve hot and enjoy!

recipe from epicurious.com

Baked Pears

 

In Chinese medicine, the functions of the body are strongly related to the outside environment that we live in. Being in Colorado, we experience some of the most dry climates in the US. That can cause all sorts of mayhem within the system: dry skin and lungs, cough, allergies, sinus congestion, and dry sinuses. Because the lungs and large intestine are a yin-yang pair, according to Chinese Theory, the dryness can also lead to constipation and digestive upset. 

As you know, we use food to help nourish our systems along with acupuncture and Chinese herbs. In the Lung's case, pears are a great fruit to add to the diet to help moisten some of the dryness that we experience during the cold winters here. Pears help keep things fluid and nourished instead of dried out and crusty. Below is an excellent recipe to use if you've been experiencing some of the dry symptoms associated with the lung and large intestine. Give it a shot, and remember to eat it warmed up!

Baked Pears to moisten the lungs: 

3-4 Asian, brown, or green pears for the recipe. 

  • Cut off the tops, and core out the middle. Stand upright in a baking dish with 1/4-1/2 inch of water. 
  • Fill the cored pears with any combo of the following: cinnamon, cloves, ginger, anise, nutmeg, vanilla, citrus peel, raisins. 
  • Sprinkle extra spices into water in dish. Drizzle with a generous amount of honey. 
  • Bake at 375 for 15 minutes, covered. 
  • Uncover and bake until the pears are soft and the liquid thickens into a runny syrup consistency. Then let cool. 

Eat 1/2 a pear (or more if you like) with 2.5 tbsps of liquid every day throughout the dry winter months. 

Crockpot Chicken Cacciatore

Tis the season of colds, sinus congestion, and post-nasal drip! How many of you suffering from these seasonal issues have heard us talking about "the Spleen" and "dampness" recently? In Chinese medicine, the Spleen's energy needs to be boosted in order to keep the immune system functioning properly. This helps combat some of the delightful mucous that congregates in your sinuses and makes you feel like a million bucks. 

In this recipe for Chicken Cacciatore, there are lots of amazing ingredients that help boost your immune response, like onions and garlic. There are also TONS of mushrooms, which helps resolve some of the "dampness" or mucous, according to Chinese nutritional theories. Remember to eat everything warmed up (because the Spleen likes warm, cooked foods). Throw some extra mushrooms in there if you're feeling like you need some extra phlegm-clearing! Enjoy! 

Here's what I assembled to serve 6 hungry adults: 

  • 2 onions, minced in my food processor
  • ¼ cup tomato paste (I like the stuff that comes in a tube)
  • 2 tablespoons of butter
  • 6 garlic cloves, minced
  • 2 teaspoons of dried oregano
  • ½ ounce of dried mixed wild mushrooms, rinsed and minced (use all dried porcini mushrooms if you have it)
  • ¼ teaspoon red pepper flakes
  • 1.5 pounds cremini mushrooms, trimmed and halved if small or quartered if large
  • 1 (14.5-ounce) can diced tomatoes, drained
  • ½ cup organic chicken broth
  • ½ cup dry red wine
  • 3 pounds of boneless and skinless chicken thighs (the original recipe called for 12 skinless, bone-on thighs)
  • ¼ cup chopped fresh basil

Here's how I made it:

I dumped the onions, tomato paste, butter, garlic, oregano, wild mushrooms, and red pepper flakes in a microwave safe bowl and nuked everything on high for ~5 minutes, stirring occasionally, until the onions were softened.

I put the cooked aromatics in the slow cooker and stirred in the cremini, tomatoes, broth, and wine.

I seasoned the chicken with salt and pepper and nestled them into the slow cooker and mixed everything well.

Then, I put on the lid and cooked the dish for  4-6 hours on low.

When the dish was finished, I transfered everything to a Corningware container and stored it in the fridge.

When I was ready to reheat the chicken cacciatore, I removed all the hardened fat on top, and dumped the contents in a medium sized pot. I reheated it over medium-high until it reached a boil and then I lowered the heat to simmer the stew for around 10-15 minutes. Before I served it, I topped the dish with some basil chiffonade.

I used to hate making chicken in a slow cooker but now I know it's because I always overcooked it. See? You do learn something new everyday.

~From Nom Nom Paleo

 

Quick Pressure Cooker Bone Broth

Fall is here! There are a couple of things that get me prepared for colder weather: scarves and bone broth! You can make this recipe in a pressure cooker or in a crockpot (just cook for several hours or overnight instead). 

Bone broths are known for being very nutrient dense and chock full of bone marrow or what we call in Traditional Chinese Medicine "Kidney Jing." This basically means we're drinking a cup of Kidney essence, or ancestral energy, to help build up our own energetic bank accounts during the winter time. Bone broth is great for everyone, but especially those who are exhausted, run colder in temperature, need an immune boost or when you're trying to get pregnant or already pregnant! If you have more questions about bone broth or kidney Jing, just ask! 


Quick Pressure Cooker Bone BrothRecipe from the Nom Nom Paleo™ app for the iPad

Makes : 8 cups

Hands-On Time : 10 min

Total Time : 45 min

What could be better than a steaming cup of bone broth when it's cold outside? It warms me from the inside out, and is great for gut health, too. I've simmered bone broth on the stove and in a slow cooker, but when I want it pronto, I turn to my pressure cooker -- an invaluable tool for quickly transforming a pile of bones into a rich, flavorful broth.

Ingredients:

2 medium leeks, trimmed and cleaned

1 medium carrot

2½ pounds assorted chicken and/or pork bones

8 cups water, plus more if needed to cover the bones

1 teaspoon apple cider vinegar

2 tablespoons Paleo-friendly fish sauce


Preparation Steps:

Cut the leeks in half crosswise, and peel and cut the carrot into 3 pieces. Place the leeks and carrots in a 6- to 8-quart pressure cooker, and... [2 leeks     1 carrot]

Place the bones on top. Frozen bones straight from the freezer are perfectly fine. [2½ lb chicken/pork bones]

Add the water to the pot. [8 cups water]

Make sure the bones and vegetables are fully submerged, but don't fill the pressure cooker beyond ⅔ capacity. We're cooking up bone broth, not an explosion.

Add the apple cider vinegar, and... [1 tsp apple cider vinegar]

Pour in the fish sauce, too. [2 T fish sauce]

Lock the lid in place on the cooker. Set it to high pressure, and cook over high heat. Once it reaches high pressure, immediately turn the stove down to the lowest possible setting that'll still maintain high pressure. (Low is usually adequate.)

Set a timer for 30 minutes. When the timer dings, turn off the burner and remove the pot from the heat. Let the pressure release naturally (about 10 to 15 minutes).

Remove the lid, and...

Skim off the scum (if you so desire).

Strain the broth to filter out the bones, veggies, and other floating bits.

Some folks parboil the bones to decrease the scum, but I don't because I'm lazy. Besides, there really isn't that much left after you strain it.

This bone broth really is faster and more flavorful than other methods. Give it a taste and see!

Find more recipes at http://nomnompaleo.com
©Nom Nom Paleo LLC

Mustard Glazed Chicken Thighs

INGREDIENTS

1/4 cup melted coconut oil or butter
2 tablespoons mustard
1/2 teaspoon sea salt
1/2 teaspoon dried sage
black pepper to taste
12 bone-in skin-on chicken thighs

INSTRUCTIONS

Preheat oven to 425 F.

In a small mixing bowl, combine the melted oil/butter, mustard, and seasonings. Place the chicken thighs on a baking sheet or oven-safe dish, and brush the mixture evenly over each one.

Bake for 45 minute or until a thermometer reads 165 F when inserted into the center of one of the chicken thighs. 

**From Practical Paleo by Diane Sanfilippo

Grilled Romaine Lettuce Salad with Toasted Almonds and Balsalmic Vinegarette

INGREDIENTS

6 strips bacon
2 tbsp. olive oil
2 tbsp. balsamic vinegar
2 tbsp. Worcestershire sauce
5 heads romaine lettuce, halved lengthwise, rinsed and dried
Kosher salt and freshly ground black pepper, to taste
1 tbsp. toasted almonds

INSTRUCTIONS
1. Heat bacon in a 12" skillet over medium heat, and cook, turning once, until crisp and fat is rendered, about 10 minutes. Transfer bacon to a plate, reserving 2 tbsp. drippings, and let cool; crumble and set aside. Transfer reserved drippings to a bowl, and add oil, vinegar, and Worcestershire; whisk until smooth, and set dressing aside.

2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Working in batches, if necessary, place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.

3. Transfer lettuce cut-side up to a serving platter, and season with salt and pepper; drizzle with dressing, and sprinkle with reserved bacon and toasted almonds.

Yummy Summer Drinks

Blueberry Bliss

1/4 cup blueberries

5 fresh mint leaves

Juice of 1 lime

Sparkling water

Muddle blueberries, mint and lime

Top with sparking water

Tea-a-Sangria

1 pomegranate tea bag

1 rosehip tea bag

1/2 cup fresh cut fruit (your choice!)

Mint

Sparkling water

Brew tea bags together in 1 cup hot water, then chill

Pour tea over cut fruit and mint

Top off with sparkling water (optional)

Cucumber Basil Refresher

2 inch piece of English cucumber, cubed

4 basil leaves, torn

Juice of 1 large lemon

Sparkling water

Muddle or blend all ingredients

Top with sparkling water

Mango Salsa

  • 2 cups diced ripe mango (about 2 mangos)
  • ½ cup finely diced red onion
  • 1 cup diced Hass avocado (1 medium avocado)
  • ¼ cup minced fresh cilantro
  • 2 tablespoons extra virgin olive oil
  • freshly ground black pepper
  • big pinch of kosher salt
  • ¼ teaspoon red pepper flakes
  • Juice from 1 lime

    Mix together and enjoy!

Recipe from Nom Nom Paleo

Salad Dressing Recipes

Balsamic Vinaigrette

1/3 cup balsamic vinegar

1/2 cup extra virgin olive oil

1 minced shallot

2 teaspoons garlic

salt and pepper to taste

Greek Salad Dressing

1/2 cup extra virgin olive oil

2/3 cup red wine vinegar

1 teaspoon minced garlic

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon onion powder

1 teaspoon lemon juice

salt and pepper to taste

Zesty Dijon Dressing

1/2 cup extra virgin olive oil

1/2 cup red wine vinegar

1/4 cup dijon mustard

salt and pepper to taste 

Roasted Broccoli and Cauliflower with Lemon and Garlic

From Martha Stewart

INGREDIENTS

  • 1 head broccoli (about 1 pound), broken into 1-inch florets, stalks peeled and thinly sliced
  • 1 large head cauliflower (about 2 pounds), broken into florets
  • 3 tablespoons olive oil
  • 4 garlic cloves, thinly sliced
  • 2 lemons, thinly sliced
  • Coarse salt and ground pepper

DIRECTIONS

Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.

Butternut Squash + Sweet Potato Soup

Ingredients

  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 1 medium butternut squash, peeled and cubed (5-6 cups)
  • 1 medium sweet potato, peeled and cubed (1 cup)
  • 1 green apple, peeled, cored, and cubed
  • 3 cups low-sodium vegetable broth
  • 1 teaspoon cinnamon
  • ½ teaspoon curry powder
  • ¼ teaspoon ground ginger
  • pinch nutmeg
  • ½ cup light coconut milk
  • 1 teaspoon sea salt
  • optional toppings: pepitas and radish sprouts

Instructions

  1. Heat coconut oil in a dutch oven or large stock pot over medium-low heat. Add onion to pot and cook until translucent (5-7 minutes).
  2. Add in the butternut squash, sweet potato, apple, vegetable broth, cinnamon, curry powder, ginger, and nutmeg. Gently stir.
  3. Turn up the heat to medium-high, cover, and cook for 20-25 minutes or until veggies are fork-tender. Turn off heat.
  4. Using an immersion blender, begin to pureé the soup, adding in the coconut milk and sea salt after a few minutes. (be patient as it will take 5-8 minutes to get your soup silky smooth depending on the strength of your immersion blender).
  5. Serve warm and topped with pepitas and radish sprouts, if desired.
  6. Store leftovers in refrigerator.

Roasted Delicata Squash Recipe

Serves 2-4 as a side dish

Ingredients:

  • 2-4 delicata squash, depending on size (~1.5 lbs)
  • 2 tbsp olive oil
  • salt to taste

Preheat oven to 425 degrees.

Clean the delicata squash by running under warm water and scrubbing away dirt with your hands. If there are any hard spots on the squash, you can scrape them off with a butter knife.

With a sharp knife, cut delicata in half lengthwise. This should be easy and not require any crazy hacking. With a spoon scoop out the seeds and discard (you can save these and prepare them like pumpkin seeds if you wish). Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve.

Arrange the pieces in a single layer in a metal baking pan and coat in 2 tbsp olive oil. Too much oil can make the squash soggy. Salt gently. It's okay if the pieces are a little crowded, but try to maximize the surface area of the squash touching the pan. The browning only occurs where the squash and pan meet.

Place in oven and roast 10 minutes. Using a spatula (I use tongs for most veggies, but delicata squash are easily squished and hold up better if you don't pinch them) turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing upward.

Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes. Adjust salt.

Serve as a side dish with the rest of your dinner.

Source: 

http://summertomato.com/better-than-butternut-roasted-delicata-squash-recipe/

Chai Spice Pumpkin Bread

From paleomg.com
Serves: 6

Ingredients

  • 1 cup almond butter (or other nut butter or seed butter)
  • ½ cup pumpkin puree
  • 1 banana, mashed
  • ¼ cup honey (optional- try it without!)
  • 2 eggs, whisked
  • 2 chai tea packets (tea spices removed from packets)
  • 3 tablespoons coconut flour
  • ½ tablespoon cinnamon
  • ½ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix together almond butter, pumpkin, banana, and eggs.
  3. Cut open the two tea bags and remove all the tea spices from the tea bags and add to almond butter mixture.
  4. Add the rest of the ingredients and mix until well combined.
  5. Grease a bread pan and then line it with parchment paper.
  6. Pour batter in pan and place in oven. Bake for 45 minutes. Let rest before slicing.

Chocolate Coconut Cookies

This recipe is directly from Practical Paleo by Diane Sanfilippo

Even if you don't like coconut, give them a try - the flavor is very subtle.

2 eggs
2 Tbsp butter, melted and cooled
2 Tbsp maple syrup
1/2 tsp vanilla extract
1 cup shredded coconut
2 Tbsp unsweetened cocoa powder
1 pinch baking soda
1/4 cup sliced almonds (optional)

  • Preheat oven to 350 degrees F.
  • In a medium-sized bowl, whisk the eggs, melted butter, maple syrup, and vanilla. 
  • Mix in unsweetened cocoa powder, baking soda, and shredded coconut until well combined. 
  • Fold in the almonds, if desired.
  • Divide into 12 dollops on a parchment paper-lined cookie sheet, and flatten them with a fork. 
  • Bake for 20-30 minutes or until slightly firm to the touch.

Sarah's Favorite Stew

Slow Cooker Thai Beef StewRecipe from the Nom Nom Paleo™ app for the iPad

Makes : 6 Servings

Hands-On Time : 10 min

Total Time : 10 hours

 

Ingredients:

2 small onions

½ pound carrots

2 medium sweet potatoes (8-10 ounces each)

Kosher salt

Freshly-ground black pepper

3½ pounds grass fed beef brisket

1 tablespoon coconut oil or fat of choice

2 tablespoons Thai curry paste

1½ cups coconut milk

2 tablespoons coconut aminos

1 tablespoon Paleo-friendly fish sauce

2 tablespoons apple juice

Cooking Equipment:

6-quart slow cooker

Peeler

Chef's knife

Cutting board

Measuring cups and spoons

Small saucepan

Preparation Steps:

To make this recipe, it helps to have a fully-stocked pantry, so be sure to stock up when you come across Thai curry pastes with ingredients that are entirely Paleo-friendly.

My favorite brands are Mae Ploy and Aroy-D, but there are others as well.

Just be sure to read through the list of ingredients to make sure there's nothing you don't recognize (or can't pronounce) in there.

Start by coarsely chopping the onions. Then, peel and cut the carrots into 1-inch pieces.

Peel and cut the sweet potatoes into large chunks, and toss them into a slow cooker along with the onions and carrots. Sprinkle some salt and pepper on top.

Cut the meat into 1½-inch cubes, and put them on top of the veggies. Feel free to use other types of protein, but if you use chicken, use bone-in thighs or drumsticks, and cook on low for 4 to 6 hours instead.

In a saucepan, melt the oil over medium heat and add the curry paste. Once the spices are fragrant, pour in the coconut milk and bring it to a simmer, stirring constantly. 

Add the coconut aminos, fish sauce, and apple juice, and stir to combine.

Pour the sauce evenly over the meat.

Place the lid on the slow cooker, and set it to cook on low for 9 to 11 hours.

The result: A rich, aromatic stew of meltingly tender meat and veggies.

Season to taste and serve.

Refrigerate what you don't eat. Believe it or not, leftover stew tastes even better.

Find more recipes at http://nomnompaleo.com
©Nom Nom Paleo LLC