Raspberry Torte with Raspberry Coulis

I found this recipe on what has become one of my favorite grain free sites, The Food Lover's Primal Palate. The recipes on this site are amazing, and even more so, the pictures that Hayley and Bill provide, are stunning.

Everything looks so delicious. I couldn't wait to try this recipe, and I can say, I was not disappointed! Joey and the kids even loved it and ate it up. I love it when my family will devour a healthy, grain free recipe, that was made from scratch, with all natural ingredients.

My pictures don't even do this dessert justice, so if you are interested in the recipe, take a look at Hayley and Bill's site.

The Food Lover's Primal Palate

This is a picture of Savannah, and her friend Delanee's plate....

And Caleb, ever the one to deviate from the plan, didn't want any of the fruit topping. He said it was too sour, and he wanted maple syrup.

Homemade Salsa

Since today is Super Bowl Sunday, I made my homemade salsa for the boys. It's tradition in this household to have chips and homemade salsa to eat, while watching the big game.

Ingredients:

4 Cans Hunts Fired Roasted diced tomatoes (fresh would be best, but in Arizona, you can't really find fresh tomatoes that have a rich tomato taste, unless you have your own garden)

1 Medium Onion

5 -6 Cloves Garlic

2 -3 Jalapeno Peppers

1 -2 Habenero Peppers

1/2 Bunch Fresh Cilantro

Liquid Smoke (to taste)

2 tsp Lemon Juice

Salt and Pepper (to taste)

You will need a food processor as well.

Wash peppers and place them under a broiler, to bring the heat out. While the peppers are roasting, place onion, garlic cloves, liquid smoke, lemon juice, salt and pepper, and cilantro leaves (stems removed) in the food processor. Once the skin on the peppers starts turning black, remove from broiler. Remove stem and seeds and place in the food processor.

Pulse processor until the ingredients are desired consistency. I have to mix it up with my family. Joey & Ashley like the salsa chunkier, Joseph prefers it to be a smooth consistency. As you can see, Joseph won today, so the next time I make it, I'll have to make it chunky.

Once you have the desired consistency for the pepper mix, add the tomatoes (drained). If you want a smoother texture, add all the tomatoes to the processor. If you want it to be chunkier, leave 1 -2 cans out, and mix them in later.

Pulse until the tomatoes are blended well with the pepper mixture. Serve immediately, or store in the fridge until ready to serve. I prefer it right out of the processor. Salsa will keep in the fridge for about a week....that is, IF there are is any leftover.

Dessert

One of the hardest things for me to not eat is sweets. I have a sweet tooth that would rival anyone. I have no problem passing up pasta, rice, bread....but if there is cheesecake in the room, I may just break out into a cold sweat! I've learned to substitute fruit for whatever evil treat I may be envisioning at the time.

At the top of my list for favorite fruits are: Cherries, Blackberries, Blueberries, Pears & Bananas

After a pretty intense cardio workout this evening, I really wanted something sweet. This is what I came up with and I must say it was very satisfying.

Ingredients:

1 Small Banana (6 - 7 inches in length)

4 Almonds, chopped

2 tsp Organic Agave Nectar

Slice banana into coins, drizzle with agave nectar, and top with chopped almonds.

Serves 1 - 170 calories

Spinach, Ham & Goat Cheese Pizza

Every now and then, I just need a pizza! Today I had a big time craving for it, so I decided to treat myself and whip one up. I did use a whole wheat tortilla, realizing that this recipe would not be grain free, but I'll count it as my 20% of the Primal Blueprint 80/20 plan. I rarely eat bread, pasta, rice, etc., but once in a great while, I'll give in and indulge.

I used a combination of goat cheese and shredded Asiago cheese, as I prefer the tart taste of these cheeses.

Ingredients:

1 whole wheat tortilla

1/4 cup tomato sauce

dash of Italian seasoning

1 oz. goat cheese

handful of spinach

1 roma tomato, diced

1 Tbsp Red onion, diced

1 large mushroom, diced

1 Tbsp shredded Asiago cheese

2 oz thinly sliced ham, chopped

Preheat oven to 425 degrees F. Build pizza as desired, and bake for 10 minutes. Slice and enjoy!

Serves 1 - 330 calories

Buffalo Stew

This recipe is one my favorites! My Mama always made beef roast and vegetables for lunch every Sunday, when I was a kid. She would then take all the leftovers and make a stew for dinner, and finish it off with a pan of homemade cornbread....Mmmmmm! But, since we are trying to be primal here, I'll leave off the cornbread. :)

During the Christmas season, someone gave us a Buffalo Chuck Roast. I decided to try it and cooked it in the crockpot, just like I would normally cook a beef roast(simmer all day, with one packet of onion soup mix and about 2 cups of water, and add chopped potatoes and carrots about 2 hours before serving).

It turned out great and everyone loved it, including my little mountain man, Caleb (who told me to be sure and thank the man who gave us the roast, when he came back into the office!)

There isn't really an ingredient list. Basically, you just dump everything back into the crockpot and add whatever veggies you like.

I chopped up the leftover meat and dumped it back into the stock that was left over in the crockpot. I then added what brown gravy was left over and diced up the remaining carrots and potatoes. I added one can of tomato sauce, one can of whole kernel corn (I know, I know. It's not a vegetable, it's a grain, but the men in the family have to have their corn. I just eat around it), and one can of green beans. I also added 2 beef bouillon cubes, and let it cook for a couple of hours on high.

Peas are great in this stew, as well as lima beans (my personal favorite!)

Chicken Breasts Stuffed with Spinach and Goat Cheese

These were delicious! I added Sun Dried Tomatoes to the filling, to give it more of a kick and it worked!

Ingredients:

4 teaspoons extra-virgin olive oil

2 garlic cloves, minced

1 (1/2 pound) bunch of spinach, tough stems removed

4 (6 ounce) boneless, skinless chicken breasts

4 ounces low-fat goat cheese

Salt and black pepper

1-2 Tbsp sun-dried tomatoes

Wooden toothpicks

Heat oven to 400 degrees.

Heat 2 teaspoons of the oil in a large ovenproof skillet, over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in spinach and cook, stirring constantly, until spinach is wilted and liquid evaporates, about 2 minutes. Season well with salt and pepper and transfer to a plate. Wipe skillet dry with paper towels.

Beginning at the thickest end of 1 chicken breast, carefully insert a sharp knife into center and cut a pocket as evenly as possible, leaving a 1 inch border on three sides. Repeat with remaining breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with goat cheese, spinach, and sun-dried tomatoes. Seal each with two toothpicks and season outside with salt and pepper.

Heat remaining oil in the same skillet, over medium heat. Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side. Transfer the skillet to the oven and bake until juices run clear, about 8 minutes. Serve hot.

(280 calories per serving)

Artichoke, Sun Dried Tomato & Goat Cheese Fritatta

I concocted this one, while trying to figure out a breakfast dish that I could make ahead and take for breakfast at work each day. I had Joey and Savannah try it and I got two thumbs up!

Ingredients:

5 Large Eggs

4 Artichoke Hearts(canned), stems removed & diced

1 - 2 Tbsp Sun Dried Tomatoes, diced

Goat Cheese

Italian Seasoning

Spray pie plate with PAM (if you want to make this primal, use bacon grease), preheat oven to 350 degrees. Beat eggs in bowl, and pour into pie plate. Add artichoke hearts and sundried tomatoes. Dot with goat cheese, sprinkle with Italian seasoning, and bake for 20 minutes.

Serves 8 (63 calories per serving)