Paleo Pals - Health, Weight Loss & Support

KSuze- Now that's very cool...and has had me reading up on genetics most of the evening. The very first time I tasted cilantro and cumin I gagged. Now I can't live without those two, although cumin only in combination with other ingredients. Cantaloupe I could eat until I burst. Like you, I find artificial sweeteners yuck...taste sweet for seconds and turn to a bitter burnt taste, have tried them all and can't do them. Mediterranean is a nice way to go, eating that Paleo folks give a thumbs up to....let us know what the doc says.

Inna (godda davida) - how are you doing with the rads darlin'?

Jade - Good to see the size diff is receding. When is your first check up happening?

Sorry for not posting the continuing wrap saga kids. I hit a brick wall today and didn't have it in me to do much more than chill....after finally getting caught up on paperwork and thanksgiving prep. Whew! We're going sideways with turkey day and having something completely out of the box. As usual I'll post that too...and the wrap thingy. My cavedude is starting to call me a wrap star....Tuwrap Forsure. )))))

JKL!!! So happy to see you post! Bet that 4yr old is keeping you busy! Let us know 'sup on your side if you get a mo.

Edited to add: If I bake with a predominantly coconut flour based recipe the finished product tastes like I’m chewing on a bar of Ivory soap. My cavedude doesn’t get this at all. I googled it and I’m not alone. The theory is that most soap products include coconut oil. Although you can’t smell it, people like me unconsciously pick up the scent. Scent and taste is tied...so eating a coconut flour cookie all I taste is soap. Strangely enough this only occurs with oven baked goods.At least I don’t blow bubbles )))

Morning Peeps!

I think it's fitting that the Canadian Thanksgiving lands smack dab on Vegas Monday. Perfect timing! Those north of the border may have some confessions to get off their chest, I do. While nothing I consumed was off the Paleo list, I probably ate enough carbs yesterday to fill out my week.

Before I get to my transgressions.....

Inna (godda davida) - My bad, I thought you'd already started rads. The Pylera is mighty strong stuff, and I'm sorry to read you're suffering the tummy side effects. When my friend took it she suffered the same....the smell of food was enough to drive her around the bend. Hang in sweetie....hugs! LOL@ geriatric thanksgiving & new year...I bet those folks love your mean turkey!! Last Christmas holidays we visited my MIL in her nursing home and were invited for a sit down meal.....it was ghastly! They could have used you in the kitchen.

Vampriella - LOL @ the thanksgiving gifs! You think we'd learn over the years not to stuff ourselves along with the turkey. No wonder your SIL wears 'buffet pants'! Did you cave into the rolls? Joining me in a much needed clean week?

JKL - Awwwwwww, that's too cute!! Whooo will give me candy, what a sweetie! If you do get vid of her (as Vamp suggested) I'd LOVE to see you post...or even a pic of your little heart angel! You asked about what flour I use.....predominantly almond flour, but I find a mix to give the best results (wee bit of coconut flour to adsorb excess oil from the almond, bit o' tapioca or arrowroot flours) It really depends on what I'm making. A flour post will be coming soon...just in time to overeat at Christmas ))))) As for the US Thanksgiving, I have to agree with you. I've often wondered what it must be like for you folks to have to prepare a huge meal (planning, cooking etc..) then go thru Black Friday followed just a few weeks later by the Christmas season......by Jan 1st you must be exhausted!! I'll echo Vamp, good to see you post, your words are missed!

Jade - I'll say it again, so glad I didn't have to have drains. I checked out the link a member posted on your thread and it looks as if what you're experiencing could be normal part of the process. Please let us know what the nurse says today.....crossing fingers and toes it's not infection, that would be so unfair following the nasty cold you have!

Ok, so on to my Vegas confession....I ate too much, too many carbs, thankfully I was running squeaky clean beforehand. It was worth it. We didn't do the classic turkey meal....I HATE turkey (love turkey soup and gravy, go figure). So we did a radical switch and went Paleo upscale (or what our idea of upscale is ))))) Here is a visual.....

Starter - Spicy Butternut apple/pear soup, (coconut cream/olive oil drizzle, toasted pine nuts & sumac garnish).....so good, spicy, warm and perfect for fall!!

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Main - Homemade spinach/ricotta/chicken ravioli, (all paleo...the 'crust' was amazing!, recipe coming soon) Served with sautéed garlic spinach/grape tomato and a sweet potato/onion/cinnamon waffle....

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Happy endings.....Chocolate coffee cheese cake bites with hazelnut crust (I could live off of these babies!)…

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Traditional Thanksgiving? Not in the least! I think y'all might have gathered from a few of my posts that conventional wouldn't exactly describe me ))) All in all a pretty darned good meal.....left us stuffed....and with leftovers yay!!

Back atcha' later....I've got to wrap up the wrap post ))

Have a great day Cavies!!

Alrighty then, let us begin with dessert

Chocolate coffee cheese cake bites

Below will yield 1-2 large-ish servings, or about 6-8 mini cups. I tripled the ingredients and made about 19 mini bites.

Crust

• 3 tablespoons almond flour (I used 50/50 almond & hazelnut flour)
• 2 teaspoons cocoa powder
• 2 teaspoons (or more) sweetener of choice (I used honey)
• 1/8 teaspoon coffee, optional (I used espresso fine grind)
• pinch of salt
• 2 teaspoons melted grass-fed butter

1. Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
2. Transfer toasted almond flour to a small bowl and cocoa, sweetener, coffee and salt. Add in butter, mix with pastry cutter, fork or finger tips, mix until thoroughly combined. Press into serving dish (wine glass or mini paper muffin liners), and refrigerate while you make the cheesecake.

Cheesecake

• 2 1/2 tablespoons sour cream
• 5 tablespoons cream cheese at room temperature
• 2 tablespoons grass-fed butter at room temperature
• 1/2 teaspoon vanilla extract
• 2-4 tablespoons sweetener of choice, to taste (I used 1 tbsp honey)
• 2-4 tablespoons cocoa powder to taste (4 for a darker chocolate version)
• 1/4 teaspoon coffee (I used ½ tsp of espresso fine grind)

1. Add sour cream to a medium bowl and beat with an electric mixer until whipped (2 minutes). Set aside.
2. Add cream cheese and butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, sweetener, cocoa (to taste) and coffee (optional). Beat until just combined.

Instructions

Combine whipped sour cream. Pipe or spoon cheesecake mixture into the crust liners. Freeze for 20-30 minutes or refrigerate for a couple hours (or overnight). Keep in the fridge for up to 4 days, and into the freezer afterwards.

Notes

• Cream cheese cocoa blending: If you use the whisk attachment of your immersion blender like I did, use a DEEP bowl. My kitchen looked like something out of an episode of Dexter when I hit the on switch ))
• These are best frozen then left the thaw for 10 minutes before serving. Keeps beautifully in freezer for 3 months.

Spicy roasted butternut apple & pear soup

• 1 small medium to large butternut squash
• 2 medium tablespoons coconut oil, or olive oil
• 1 apple – peeled, cored and rough chop
• 1 pear - semi hard, peeled, cored and rough chop
• 2 large shallots ( or 1 big onion)- rough dice
• 5 fat garlic cloves – rough chopped
• 1 tablespoon fresh gingeroot – rough chopped
• See notes below for more spicing options
• 2 cups veggie stock
• 2 cups water ( or a ¼ -½ cup less for a thicker soup)
• 1 teaspoon kosher salt
• 2 teaspoons maple syrup (REALLY OPTIONAL, when I add the soup is too sweet for my liking, add in increments to taste).
• 1 teaspoon apple cider vinegar - don't miss this one, lifts the flavour
• Garnish- pumpkin seeds (or toasted nut of choice), sumac, paprika or smoked paprika, coconut milk, sautéed diced apple all optional. This soup is fine all on it's own!

Instructions

• Preheat oven to 425F
• Split the butternut in half lengthwise, place open side down, on a greased or parchment lined, rimmed sheet-pan. Roast 30 minutes or until easily pierced with a fork, through the skin at the top, narrow end.
• While the butternut is roasting, chop the onion, apple, garlic and ginger.
  
• Heat coconut oil in a large heavy bottom pot or Dutch oven, over medium heat.
• Add onion, apple & pear and cook 5 minutes, stirring, then add garlic and ginger, and cook 4-5 more minutes, add spices of choice (see notes below) and cook for 1 minute more turning heat down to med low. It will smell divine. Turn heat off.
• When butternut is tender, flip them over, let them cool down, enough to handle, then scoop out seeds. Scoop out flesh and place in a bowl, you should have 3 ½ to 4 cups.
• Add the apple pear onion mixture to the same bowl.
• blend with the stock and water, in batches, until very smooth, using a blender ( Hold lid down tight with a kitchen towel) If you like a thicker soup, add less water, thinner soup, more water. Immersion stick blender is faster
• Add the blended soup back into the same pot and warm over low heat. Add salt, maple, apple cider vinegar. Taste.
• To serve, divide among bowls, spoon heated coconut milk over top ( or stir some into the pot) sprinkle with pumpkin seeds & sumac powder( optional).

Notes

Spicing this soup is up to the chef. I added turmeric for better colour, a teaspoon of garam masala, ½ tsp nutmeg, ancho chilli powder and cayenne for heat. I never spice the same way twice….but love the results. Make sure to sauté spices with the onion apple mix, makes a big difference.

Garnish - Add a dollop of coconut milk on outside edge of poured soup and run a knife in circulation motion to create the white ‘streaks’, drizzle olive oil the same way. Sprinkle a line of nuts and spice of choice through Center.

If you have a vitamix soup is ready in 6 minutes after squash is roasted and sauté of veg are done. I chucked it all in the vitamix and walked away. Damned impressive machine.

Leave this on the thick side and you have a perfect sauce for spiralized noodles, or for saucing fish & chicken.

If your soup is too thick just thin with stock or water.

Freezes beautifully, make plenty, winter is long.

Ravioli recipe to follow.....dashing out for a bit.