Hey Grip Check It Out!

I am going to post an awesome recipe for chia seed pudding that kind of reminds me of tapioca... there are some really amazing health benefits to chia seeds and it's super easy and paleo approved!! Copy and paste the following link to read about chia seeds, or just google chia seed health benefits.

http://www.living-foods.com/articles/chia.html

Chia Seed Pudding:

Ingredients-
Chia Seeds (You can buy them at Whole foods or Mrs. Greens)
Almond or Coconut Milk
Cinnamon
Vanilla Extract
Coconut flakes
Sweetener if you choose

I didn't put any measurements because you just have to follow a 1:5 ratio of chia:milk so if you make 1/2 cup of chia seeds, add 2 1/2 cups of Coconut Milk. Mix the two ingredients together in a bowl with a fork (It will seem really liquidy at first, let rest and mix again with fork every 10-15 minutes and in about 30 minutes you will see the mixture begin to gelatinize) You can add coconut flakes, currants, dried fruit, almond slices or any other nut or spice to your liking or you can leave as is. I suggest making this in small batches as it only holds up for a couple days in the fridge. It is a mildly sweet treat post workout, for breakfast, or for an energy boost!!

Enjoy!
-Laura

Jules' Pancakes

Thanks to Jules and her friend Dave for submitting this recipe!

4 eggs
1 cup almond flour
3/4 cup coconut milk (full-fat is the best)
some cinnamon
some vanilla extract
coconut flakes
berries

Cook 'em like "regular" pancakes and then enjoy...you should get half
a dozen or so out of this battter...If I'm stocking up, I'll double
the recipe so I've got some in the fridge for quick heat-up

That's a Lot of Meat

Here's one that Pete swears is delish.  It's from Marksdailyapple.com

Ingredients:

4 servings

• 4 chicken breasts
• 3/4 pound ground pork
• 1 shallot, finely chopped
• 1/4 cup chopped parsley
• 1 teaspoon black pepper
• 1 teaspoon celery salt
• 1/2 teaspoon allspice
• 1 package of bacon

Instructions:

Preheat oven to 375 degrees Fahrenheit.

In a skillet over medium heat, sauté pork, shallot, parsley and half of spices for 6-8 minutes until pork is just cooked, but still slightly pink.

Use a knife to butterfly the breasts (slice lengthwise through one side of the breast creating a pocket).

Open up the breasts and pound briefly with a meat tenderizer to thin the meat out a bit.

Sprinkle the remaining spices evenly over the inside of the breasts.

Spoon equal amounts of ground pork on to one side of each breast, then fold the other side over the top.

Wrap bacon slices snugly around each breast, covering entirely.

Bake uncovered for 25 minutes, then put under the broiler for 3 minutes to crisp up bacon.

Can be eaten warm or cold.

Laura's Paleo Turkey Chili

Ingredients:

Approx 3/4 cup Extra virgin olive oil
1 large onion diced
2-3 cloves of garlic chopped
3 bell peppers diced (any color is fine, but I usually use red, orange, and yellow)
3lbs ground turkey meat (I like to buy the 4 pack from Costco, it's not Organic but it's all natural, better than nothing!)

Seasonings: can be substituted if you don't have or like certain ones, I don't use measurements, I just eyeball it...I'm very heavy on the seasoning since turkey meat has no flavor.
Seasonings are: Cumin, Italian Seasoning, *Singapore, *Chipotle, tumeric, salt, (cayenne if you like a little spice)
(Almost all of my seasonings are from *Penzey's Spices in Norwalk...that store is amazing and I highly recommend going there to stock up on spices to really bring more flavor in to healthy eating.) 

1 can tomato paste
1/2 can of tomato puree or about 1 1/2 cups of your own tomato sauce you have in the fridge not being used.
Fresh cilantro (optional)
Avocado (optional)

Preparation:

1) In a large pot saute garlic and onion in the olive oil on med/high heat until they become fragrant about 3 minutes.
2) Add peppers and cook together for about 5 minutes
3) Add the 3 packages of turkey, breaking it apart as you put it in the pot...(This is the most time consuming part) Keep breaking and stiring the turkey until it's no longer pink. (New favorite tool that makes my life easier during this step is the potato masher)
4) Once fully cooked season liberally with all your spices
5) Add the whole can of tomato paste and the tomato puree or sauce and stir in well
6) Taste the chili and see if you have added enough spices...add more to your liking if necessary
7) Lower heat and allow to simmer for about 30 minutes (stir occasionally)
8) Time to eat!! Garnish with cilantro if you like and some cubed avocado on top and enjoy!!

This makes a lot of chili, so if you are cooking for one, just cut back the recipe...the measurements are loose, just add what you have!!

Boston Lettuce Wraps with a Tomatillo Sauce

This recipe comes to us from Jeni - one of our new On Ramp graduates, enjoy!

For the Sauce (makes a little more than 3 cups)
1 lb of tomatillos, husked
1 jalapeno, ribs and sedd removed
1/2 bunch of cilantro
1/2 red onion, chopped
1/2 an avocado

In a small saucepan, combine tomatillos, jalapeno and enough water to
cover ingredients by..... like an inch.  Bring water to a boil over
med/hi heat, then reduce to rapid simmer and cook until veggies are
tender (About 7 minutes).  Transfer veggies to a blender with a
slotted spoo, add red onion, and puree until smooth.  Add cilantro,
avocado, and 1/2 cup of water (or almond milk) and puree until smooth
again .... You can add a little at a time, depending on the
consistency you like best.

For the Goodness
1 1/2 lb chicken breast, cut into 1/2 inch pieces
1 small pineapple, peeled, cored and cut into 1/2 inch pieces
1/2 red onion in fine dice
Boston/Bibb/Butter (whatever you wanna call it) Lettuce, rinsed and
taken off root

Season the chicken with salt and pepper, and heat pan over med/hi
heat.   Add chicken to pan, tossing occasionally, for about 7 minutes,
then add pineapple and onion and continue cooking for 5 to 7 minutes
longer, or until chicken is cooked through.

Wrap it up .... Drizzle with sauce .... Enjoy

There's plenty of sauce to go around, so I mixed some in the next
morning with a tomato and zucchini omelette, but you can use it
however you fancy.....