Tea-Crusted Chicken

Monday, April 30, 2012

This recipe was the 5/2/12 recipe of the day on Fast Paleo!

I like Republic of Tea and Zhena's Gypsy Tea Co. I like when I get my RoT catalog in the mail with their newest free sample. I especially like when I get crazy ideas on how to use them unconventionally. Who can argue the benefits of rooibos or green tea? This is one of those recipes I completely made up on the fly. I just got a general idea of the end product I wanted and went for it. I hope you're never afraid to experiment in this manner and share with your friends.

What you'll need:

6 chicken drumsticks
2 sachets (abt 1T) of your favorite tea (I used Mango Ceylon & Rooibos Apple Cider)
1/2 can Coconut milk
1.5T Old Bay
1T Ground coriander
OPTIONAL (but helpful) 1/2c ea Coconut & Almond flour (1c total)
A ziploc (I'm a shake n bake girl)

Preheat oven 350F

 Pour coconut milk into bowl.   Allow drumsticks to go for a swim.

Snip open tea sachets and empty contents into ziploc.  Add old bay and coriander.  You may wish to add coconut & almond flour to help fill out the breading.  (If you want to omit this step, simply mix loose tea, old bay, and coriander and sprinkle over chicken, ala dry rub.)

Place drumsticks into ziploc & SHAKE!

Place breaded drumsticks on to cookie sheet.  We like to line ours with tinfoil.

Bake at 350F for 30-45 mins, until cooked through.

Plate with your favorite veggies.

Tuck in, Dudes!

Li'l Puffs Review

Tuesday, April 24, 2012

If you ever wanted to pry military secrets from me, you need only tempt me with 2 things:
A Red Robin bleu ribbon burger with extra chipotle mayo or a tiger butter marshmallow from Rocky Mountain Chocolate Factory.
I swear, chocolate covered marshmallows (probably marshmallows in general) will be the death of me.  I've decided that when I die, I will either have a grass-fed bacon-wrapped filet mignon in my teeth or a mouth full of marshmallows.  I'd die happy either way, but marshmallows are my kryptonite.
In honesty, I'm a marshmallow snob.  I won't cave for just any marshmallow.  It has to be gourmet.  Everything's better when it's made by hand, right?
Hence my interest in Li'l Puffs
They were generous enough to send me this goodie package:

Hand made and cut, natural marshmallows, and a mallow pop.  What makes Li'l Puffs unique is how they flavor their mallows. 
Your standard, supermarket variety flavored marshmallows usually contain artificial flavors, colors, and some chemicals. 
Li'l Puffs uses fruit puree to flavor their products.  There are no artificial ingredients, simply gelatin, sugar, starch, and fruit.  It's a marvelous thing, really.

It was a hot day when my mallows arrived, and they had wilted a little.  I mentioned it to Li'l Puffs on Facebook, and they offered to replace my order right away.  A+ for customer service!  I told them that wouldn't be necessary.  I placed the mallows in the fridge and they firmed up nicely. 
Of course I couldn't resist trying them before that point, though (which is how I discovered they were wilty).  They were foamy, slightly warm, and delightful.  I prefer a chewier marshmallow though, and once they firmed up in the fridge after a day, they were equally enthralling.  My favorite was the raspberry, followed by passion fruit, the mallow pop, coffee flavor, and lastly the strawberry.  I prefer very strong flavors.  I shared with the husband & kid.  Grace liked them all (naturally.  I mean you're crazy if you don't secretly love marshmallows!), and the man liked the Strawberry.  His palette tends to be a lot more mellow.
Naturally I also did a campfire test by spearing 1 mallow from each pack on to a butter knife and taking my brulee torch to it.  These guys are impressively puffy.  I roasted them to at least 1.5x their size without burning.  Probably 2x their size before they started sliding off my knife.

The only thing I would change about the ingredients is to make them a little more Primal friendly, by switching out the corn syrup and rice flour for raw coconut nectar and arrowroot powder, but they were very tasty as they were.  They even make a vegan-friendly mallow for special orders.

It's a great little company, and I hope you'll check them out when you're hit with a mallow craving.

Disclaimer: Li'l Puffs provided me with a free sample of their product to review. I was not under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Paleo Pear Fritters

Sunday, April 22, 2012

UPDATE!  These Pear Fritters were the recipe of the day for 4/24/12 on Fast Paleo

I wish I had something clever to say about this recipe, but I don't.  Sometimes you just want something deep fried and smothered in chocolate, amiright?

What you'll need:

1 pear
1 egg
coconut cream or milk
1/4c coconut flour
2T baking powder
pumpkin spice
1/2c coconut oil (preferably Something Pure Cinnamon Bun flavored, cuz it's awesome)
(optional) creme fraiche, mascarpone, Greek yogurt, or whipped cream

Get  your coconut oil going in a large pan.  Meanwhile, core pear and slice with mandolin

Avoid doing this:

Scramble together egg, cream, vanilla, and pumpkin spice

Combine coconut flour & baking powder well

Dip into egg wash

Coat well with coconut flour & baking powder

 Gingerly place into hot EVCO.

Fry.  Careful not to burn, baby, burn ala Disco Inferno.


Plate with a dollop of creme fraiche, mascarpone, Greek yogurt, or whipped cream (optional). 

Tuck in, dudes!

The PJF Manifesto

Wednesday, April 18, 2012

Every few months I get a comment that goes along the lines of "none of the food on your blog is primal", "how dare you call yourself primal" or "it's no wonder you've gained weight eating this way"

It's high time I set a few things straight.

If you think my blog is all about eating s'mores for breakfast, doughnuts for lunch, and ice cream for dinner, then you're missing the entire point of the blog. Yes, I've gained weight since going Primal, but it's been from my boundless curiousity trying to bend the laws of gluten free creations, some depression, and a minor binge disorder. I don't endorse eating junk food at every meal. I certainly don't do it myself! My blog is there to share my love of food, improve people's lives with quick and easy fixes (which are usually more nutritious than what they've been eating on a CW SAD), and bring joy and connections.  If you read my recipes, you may notice a certain tongue-in-cheek approach.  I poke fun at everything.  I mean, really?  SPAGHETTI DOUGHNUTS!  PARSNIP PANCAKES!  How can you take them seriously and not laugh at them?  If you can't take them with the same sense of humor in which I write them, then you have no soul.

I'm sorry if I fail to meet your fantasy standards of what a Primal lady should look like.  I'm not ripped like Mark Sisson, a ninja like the oriental beauty from Nom Nom Paleo, and I'm certainly not pretty like Sarah Fragoso or Hayley Mason.  I'm just me.  I'd give my left arm to be as fast as Usain Bolt, or do a human flag like Al Kavadlo.    I'm an average joe inviting you into my kitchen.

I'm not making excuses for myself either.  The PJF blog is intended for use as an indulgence guide for Primal living.  Also if you think all of recipes on here are junk food, then you obviously haven't gone through my recipes for disaster which include stir fry, burgers, salads, and sherpherd's pie (not to mention my Christmas coup de triomphe Beef Wellington).  The doughnuts I made (which were the winning recipe of the day on Fast Paleo) were made of meat and vegetables.  My latest pancakes are made from parsnips.  If you think I eat junk food at every meal, you are sorely mistaken.  I lead a 90% Primal life, and 80% paleo life (I enjoy on occasion full fat Greek yogurt, grass fed heavy cream, and mascarpone).  The bulk of the sugar I ingest comes from fruit.  Our dinners are almost always paleo.  I posted my fried s'mores recipe after a morning run (I'm training for a marathon in September).  My last two hA1c were 5.5 and 6.  In my defense, the 6 was because I've been on steroids for the last month due to a recent surgery.

If you feel compelled to tell I'm not primal because of what I post on this blog, be sure to at least say it to my face and sign your name.

What the bulk of my diet looks like:

Fried Primal S'mores

Saturday, April 7, 2012

 S'mores.  You're going to want some at some point in your Primal journey.  The bring back memories of summer, of nights under a star lit sky with a camp fire and glow bugs.  These days it seems like everything is fried.  Why not fry your s'mores, too?

What you'll need:
1 pure wrap
peanut butter & co dark chocolate dreams (or Justin's chocolate almond butter)
coconut oil (preferably chocolate coconut oil from Something Pure)

get your coconut oil going in a deep pan.
Spread chocolate deliciousness & mascarpone over pure wrap.
Fold like a burrito.
Carefully place in coconut oil and fry (1-2 mins per side).
Eat delicious meltedness.
Make s'more ;)

Chocolate Chip Parsnip Pancakes

Sunday, April 1, 2012

First off, happy April Fools! Secondly, I'm addicted to parsnips. They smell like rootbeer and taste like awesome.
I'm also a chocolate addict.
When I was a kid, the Arizona tea company had a chocolate rootbeer. Naturally, I thought of combining chocolate with rootbeer somehow, but didn't know how to keep it Primal. And then I discovered parsnips. So here goes.

What you'll need:
2-4 large parsnips
1/2c almond flour
2 eggs
1 tsp baking powder
Enjoy Life Chocolate Chips (or any super dark chocolate chips, really)

chop up parsnips and boil them until soft. Drain. Mash 'em. Take your anger out on them. Pulverize them. Or, ya know, just throw it in a food processor.
Mix in almond flour, eggs, baking powder, and chocolate chips.
On a hot oiled skillet plunk down your pancake batter.
Flip. Eat. Enjoy!

P.S.  I threw blackberries and vanilla in mine and had purple April Fools Day pancakes.  Also I used Artisana cacao bliss on them instead of butter.  I told you I was a chocolate junkie.