Tag Archives: primal

New Recipe on Jaybird: Sweet Potato Waffles

Sweet Potato Waffles Recipe

Hey foodie friends! If you’ve enjoyed paleo recipes from Humble Foodie in the past, you’ll love these Sweet Potato Waffles made with easy sweet potato puree and a few simple ingredients. You can get the recipe on JaybirdBlog.com, which is where I share new recipes, DIY projects and life experiences.

Old Humble Foodie recipes will stay here for a couple more months, but you should copy and save any you’d like to keep after February 2014. To keep getting new recipes, follow Jaybird Blog and like us to stay up to date:

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New Obsession: Paleo Burrito

Paleo Burrito from Humble Foodie

With summer fast approaching, I’ve shaken out my picnic blanket and started working on new paleo-friendly picnic recipes. There are plenty of vegetables and ingredients that work as a paleo substitute for classic picnic foods; for example, spaghetti squash or zucchini noodles for pasta salad. Sandwiches are trickier. I’ve tried hearty almond flour pancakes that serve as bread, thin egg-based crepes for wraps, and portobello mushrooms instead of a burger bun. These all taste great, but they don’t always travel well.

Collard greens have come to the rescue for a sturdy stuffed wrap or burrito. These big leaves are slightly thicker than lettuce, wrap well, and can hold hot or cold ingredients. I love to use and reuse leftovers, and having a bunch of collard greens in the fridge means I can always repurpose roast chicken or pulled pork into a tasty paleo sandwich. With leftovers in the fridge, wrapping a burrito takes less than five minutes. Stick a toothpick in it and you’ve got lunch to go!

Today I’m sharing my favorite paleo burrito and wrap fillings. I’d love to hear your suggestions in the comments!

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Lemony Roasted Brussels Sprouts

lemony roasted brussels sprouts

I don’t remember ever eating brussels sprouts at home as a kid. Though I had my share of fits over being forced to eat spinach and broccoli, these little green sprouts were a mystery. So when I tried “sprouts” at a salad bar and later announced to my grandmother  that I love-love-loved sprouts and they were so good and I really wanted some…she was surprised. Turns out, I’d been crunching away on bean sprouts, and I thought brussels sprouts were pretty disgusting. Luckily my tastes have changed over the years, and now I can barely consider something a meal if it doesn’t have at least one serving of green vegetables.

brussels sprouts stalk

Truth: a love like this knows no bounds/dietary restrictions. #noshame

Brussels sprouts are now a beloved part of my winter meals (evidence: see above). Lemon and good quality sea salt bring out the surprisingly light flavor of this cruciferous vegetable. Stray leaves that fall off while you’re preparing the sprouts will crisp up in the oven and give this dish a delicious crunch. Read on for this simple recipe.

Lemony Roasted Brussels SproutsServes 4
Prep time: 4 minutes
Cook time: 20 minutes

16 ounces (1 lb.) brussels sprouts
1 tablespoon melted coconut oil
juice of one lemon (about 1 tablespoon)
1/2 teaspoon sea salt
freshly ground black pepper

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with foil.

Trim the stems of the brussels sprouts and slice in half. In a large bowl, toss sprouts with liquid coconut oil, lemon juice, salt and pepper. Distribute evenly on baking sheet and roast for 20 minutes, pausing midway through to gently shake the pan so the sprouts will redistribute and cook evenly.

Enjoy!

Slow Cooker Recipe: Smoky and Sweet Pulled Pork

slow cooker kalua pig pulled pork

“I just don’t have time,” is a common excuse year-round…and it can also be a way of rationalizing why we don’t keep our resolutions in the new year. Often what this really means is, “X isn’t truly my priority, so I don’t want to make time.” If the time excuse crops up whenever you get to the grocery store and feel overwhelmed by the idea of making seven x three meals per week, slow down! It doesn’t have to be that hard.

If you want to eat well but find it difficult to cook a healthy, real-foods dinner on a regular basis, invest in a slow cooker. I can’t say it enough: this appliance is the bomb (dot) com. Yes, I just said that- I grew up in the 90s, whatever. Here is how you use a slow cooker:

1. Throw the toughest, cheapest cut of meat your grocery store has on sale into the crock. Add some seasonings, whatever, really shake it up with some salt and pepper.

2. Totally forget that you are cooking something while you complete the 17 tasks on your to do list like a productivity beast/go to work/save baby orangutans/watch TV.

3. Remember that you are cooking when your nose starts to tickle as a delicious, welcoming aroma wafts through the air.

4. DINNER TIME!

It’s really that simple. And so is this recipe for Sweet and Smoky Pulled Pork, adjusted from the Nom Nom Paleo recipe for Slow Cooker Kalua Pig with a couple unique additions. You can keep it smoky and simple with plain pork, or you can enhance the smokiness of the paprika by adding poblano peppers to the mix. A heaping scoop of warm pomegranate seeds adds juicy sweetness to every mouthful. The surprising flavor combination really dresses up an already fantastic, easy slow cooker meal. Continue reading

Spicy Green Skillet for Breakfast, Brunch, or Brinner

You know what rules about being an adult? I can eat whatever I want, whenever I want. This has meant chocolate cake for dinner on more than one occasion…how can I resist when I can make one in the microwave in five minutes? Breakfast for dinner has become another favorite. I’m not sure why breakfast is so much more delightful when eaten at 7:00pm than 7:00am, but a stack of cocoa surprise pancakes or a heaping skillet of vegetables, chorizo, and eggs will always be go-to comfort foods.

spicy green paleo breakfast skillet

Since I’ve committed to completing a January Whole30, a month of squeaky clean Paleo eating, my very favorite chocolate cake is neither in the cards nor on my plate. Instead, I’m redefining treats and finding joy in every meal. Ordinary ingredients become exciting when I know that the meal I am creating will keep me energized and satisfied for hours.

This heaping skillet is packed with protein, vegetables, and healthy fat to meet that very need. Chorizo is one of my favorite ingredients (see, you CAN have treats on the Whole30!) and gives a nice flavor the mix of eggs and green vegetables. The bite of sautéed jalapeños provides a contrast to the creamy inside of crackling sweet potato homefries, which I highly recommend trying as a standalone side dish in another breakfast. Once you pick your basics, swapping ingredients to match what you have on hand is a no-brainer. A spicy green skillet is a quick and easy Paleo, Whole30-friendly meal no matter what time of day you choose to indulge.

spicy green paleo skillet

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Smoky-Sweet Salad with Dijon Mustard Dressing

My friends make fun of me a lot for my obsession with greens like kale and for my vegetable hoarding tendencies (see our Instagram feed for proof). My collection of squash, onions, avocados, tomatoes, and whatever else I’ve found at the farmer’s market is currently taking up about three square feet of counter space. Thankfully arugula can be hidden away in the crisper so it’s less obvious that I have an absurdly overfilled cornucopia on my hands.

smoky sweet fall salad arugula goudaThis simple salad combines one of my absolute favorite raw greens- baby arugula- with crisp Asian pear, smoked gouda, and the tart sweetness of dried cranberries. I’m not really a dressing person, but I loved the easy combination of quality mustard and olive oil to add warmth and a light kick to the mix.

Smoky-Sweet Salad with Dijon Mustard DressingServes 2
Prep time: 8 minutes

Salad:
2 large handfuls of baby arugula
1.5 oz smoked gouda
1/8 cup dried cranberries
1/2 an Asian pear

Dressing:
1 tablespoon dijon mustard
2 tablespoons extra virgin olive oil
black pepper

Place washed and dried arugula in a medium serving bowl (or two individual salad bowls). Shave or thinly slice gouda, then cut into small wedges. Halve an Asian pear, slice thinly, then slice again into fork-size bites. Add gouda, pear, and cranberry to the salad bowl and toss until combined.

In a small bowl, whisk dijon mustard and olive oil until emulsified. Add pepper to taste.
Add more olive oil if you’d like a more liquid dressing.

Leftover Magic: Stuffed Avocado

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Sometimes the best meals require no cooking at all. Making leftovers into an entirely new dish is a quick and easy way enjoy a delicious meal twice. Instead of a slapping together a boring sandwich for lunch, turn your leftover meat or fish into a salad served in a fresh avocado bowl. Reuse and recycle doesn’t only apply to paper!

To make stuffed avocados, cut an avocado in half lengthwise and remove the pit. Use a small spoon to enlarge the hole where the pit was. The avocado you scrape away can be a nice snack or incorporated back into your filling. Shred your leftover protein of choice and whip up about half a cup of stuffing or salad, then fill your avocado and make sure to top off with a little extra seasoning, lime juice, or garnish.

I am not a huge fan of traditional tuna or chicken salads with mayonnaise (Paleo or not), so I kept this simple. I flaked a small piece of leftover salmon piccata and mixed it with chopped tomato, capers, salt and pepper, and lime juice. The fresh avocado paired well with the tender and tangy salmon stuffing. You could also use your favorite chicken or tuna salad, or even BBQ pulled chicken or pork- imagine that flavor combination!

Roasted Pork Loin with Honeyed Apple Sauce

A good dinner. A homemade dinner. The balance of flavors sweet and savory, served with a tall glass of water and the gentle hint of spring flowers in the air. This pork roast, served with a sweet sauce of apples, honey, and thyme, is a succulent main dish that will serve a dinner perfect to share with friends. Add a salad of fresh-from-the-garden spinach and caramelized onions for crunch on the side. With a little garlic and some care, this budget cut of meat becomes the star of a satisfying down-home meal.

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A Simple, Stunning Dinner in under 45 Minutes

Want to prepare a special dinner, but find yourself with neither time nor energy after work? Never fear! The three recipes that follow are incredibly simple and will result in a beautiful spread to cover your table and delight your taste buds in under 45 minutes. Impress your guests with wild-caught salmon, a colorful salad, and sweet plantains sprinkled with cinnamon. Preheating the oven once will make it easy to whip through all three of these recipes.

Keep reading for grocery shopping tips and three simple Paleo recipes! Continue reading

Five Foods I’m Totally Crushing On

True foodies follow trends across restaurants and blogs, always eager to try the next gastronomical marvel or savor an amuse-bouche somewhere glamorous. Humble Foodies love to try new things, but are more likely to do the experimenting in their own kitchens or with friends and family than to spend a ton of money at restaurants. While Kerry and I love to share foods with an unusual twist, like sweet tea made from hibiscus flowers or the CPT Panini, we most often find inspiration in simple ingredients that most everyone can find. My current food crushes are things that I can’t stop sauteeing, sprinkling, searing, toasting, and sipping. Here are the top five!

1. Leafy Greens

Recent events have convinced me that my love affair with leafy greens will never die. Usually spinach, kale, or chard is filling the crisper of my fridge, just waiting to be steamed, sauteed, or braised and thrown into any meal. When I ran out two days ago, I started to get real cranky. I had carrots, I had cauliflower, I even had the easy solution of microwavable steamed veggies–but nothing was good enough to replace nutrient-dense leafy greens. Kale is my especial favorite with bragging rights to anti-inflammatory and antioxidant properties, cholesterol-lowering ability, and cancer-preventive benefits. It also comes in many beautiful colors, and there’s nothing wrong with food looking pretty!

2. Chili Powder

My belief that chili powder can improve almost any dish has not yet been shaken. My current favorite is the regular chili powder from The Spice House. I add it to sweet potatoes, grilled asparagus, taco seasoning (okay, that one’s obvious), and have been known to try it on everything from plantains to pumpkin ice cream. Good quality spices should enhance without overpowering the natural flavors of whole foods, and chili powder can do just that.

3. Pan-Seared Steak

Alright, alright–it’s tough to argue that the oven is a better way to cook steak than the grill. While I love the look and taste of dark grill marks on a juicy steak, I don’t always have the time or desire to prepare food on the grill. An easy solution that works in rain or shine is to sear a steak in a pan and finish it in the oven. Here’s how I’ve been doing it for steaks of about 1-1.5 inches thick and about one pound.

  1. Remove the steak from the fridge 30-60 minutes before cooking. Let sit at room temperature and season with freshly cracked pepper, sea salt, and perhaps some oregano or thyme.
  2. Preheat the oven to 400 degrees Fahrenheit. Heat your fat of choice (ghee, coconut oil, olive oil, etc.) in a cast iron skillet over medium heat. Be patient and allow the pan to heat slowly and evenly.
  3. When the pan is heated, carefully add the steak and cook for two minutes. Flip and immediately move to the oven.
  4. Finish in the oven for 4-8 minutes or to a sufficient internal temperature following your preference.
  5. Remove steak from the oven and allow to rest for five minutes before eating.

4. Toasted Coconut

Confession: I have burned more coconut than I have toasted. Like, waaaay more. My choice seems to be between standing in front of the toaster, hopping from foot to foot, and checking the coconut flakes every minute, or setting it to what seems like a very reasonable time but returning to a sad tray of blackened chunks. Let’s just say that I’m still experimenting with the timing on this one, but when I choose the hopping and waiting method, the coconut flakes are divine! They have the perfect balance of crunch and moisture and make a great snack or topping for–ahem–a wee spoonful of Sunbutter, perhaps. If you’re into that kind of thing.

If you need a better coconut flake role model than I, please go admire the Pink Raised Donuts with Toasted Coconut at Joy the Baker. She is proof that it is, in fact, very possible for most people to toast coconut with ease and make donuts look quite glam in the process.

5. Pour-Over Coffee

I discovered pour-over coffee when I found my roommate’s ceramic brewer in one of our cabinets. Though this method of brewing coffee is more time-consuming than drip coffee, it produces a smooth, strong cup that is perfect for slowly waking Saturday mornings. My favorite accompaniment to this warm drink is a new book or magazine, and I like to savor both while curled up on the couch. The above cup has a hearty serving of coconut milk mixed in and still retains a fairly dark color. Pour-over coffee is delicious plain or mixed with heavy cream, coconut milk, or coconut oil and cinnamon.

What are your food crushes?

Is there a spice that goes into every meal, a brand of dark chocolate that makes you weak at the knees, or a recipe that you discovered and want to eat all the time? Share them with us in the comments!