Paleo Sunbutter Cookies

Paleo Sunbutter Cookies

Ingredients

1 cup almond meal/flour 

3/4 tsp baking powder                      

1/4 tsp  sea salt         

1/2 cup Sun Butter (sunflower seed butter)           

1/4 cup coconut oil, melted      

1/2 cup Erythritol Sweetener or other sweetner (coconut sugar, honey etc)           

1 large egg, room temperature     

1/2 tsp vanilla extract      

Instructions

1) Preheat oven to 325 degrees and line a baking pan with parchment paper.

2) In a food processor or in two bowls, add your wet and dry. Mix dry and then wet in separate bowls or add all your ingredients to a food processor and process. (Mix separately then add wet to dry and mix with hand mixer).

3) Once ingredients are mixed and resemble dough use a large spoon to scoop out and make into balls. 

4) Press flat with a fork and place in the oven for 13-15 minutes or until edges become lightly browned.

5) Yields about 15-16 cookies depending on size. 

Thanks for your support and as always if you try it and like the recipe please share and leave a comment about what you thought of it! :D

Follow me on social media! Instagram, Pinterest, and Periscope at Mamabearpaleo Twitter at Crazydaisyk and Facebook at Step up and make it happen 

        

Paleo Butternut Squash Chili and Paleo Gingersnaps

Hey everyone! I keep forgetting to update this blog with my recipes. So here are a couple new ones that I made tonight! I'm obsessed with ginger snaps so I keep tweaking my recipe and I love each and every version of it they are all amazing. This one I think is perfection! I love crispy ginger snaps don't get me wrong but this one just heavenly it is so light, soft, and fluffy. Oh and of course delicious! I also made a Butternut Squash Chili that is good for anyone's palate I made this for a group of people so I didn't make it spicy but I would have added cayenne and probably hot sauce had I only been eating it so feel free to add those to it if you too like the heat! ;)

Paleo Ginger Snaps

Ingredients:

1 cup almond meal

2 Tbsp Coconut Flour

1/4 cup Coconut Sugar

1 tsp baking soda

1/2 tsp cinnamon

2 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp sea salt

3 Tbsp of Unsulphured Blackstrap Molasses 

2 Tbsps coconut oil

2 large eggs at room temperature 

Instructions

1)Preheat the oven to 350 degrees and line 2 cookie sheets with wax paper or parchment paper. 

2)In a food processor or two bowls combine dry ingredients and process/mix. 

3) Pour molasses and crack the eggs into processor, blend or place in second bowl and mix. 

4) Put the two together and mix if using a hand mixer instead of food processor. 5)Using a spoon(or a tablespoon) scoop evenly on to a baking sheet or two depending on how big your baking sheet is.

6) Bake at 350 for 13-15 minutes.

7) Remove from oven and allow to cool for about 5 min before placing on cooling rack. Once cooled store in container in the fridge.  

8)Yields about 15-16 cookies depending how large you make each cookie. 

Paleo Butternut Squash Chili

Ingredients

2 pounds of grassfed ground beef 

1 cup of butternut squash cut in cubes

1 green pepper

1 large onion

1 container of sliced portobello mushrooms/whole ones 

3 cloves of garlic

3 long stalks of celery

1 jar of tomato sauce I used tomato basil by pure edibles (from sobeys)

2 tomatoes

1-1 1/2 tbsps chili powder 

1 tsp cumin powder

1/2 tsp of coriander powder

1 tablespoon of coconut oil

Optional *

* 1/2 tsp chipotle chili powder

* 1 red onion

* 1 green onion

* sour cream (for on top)

* shredded cheese of choice

Instructions

1) Heat a pot on medium heat and add coconut oil.

2) Chop onions and garlic and add to pot

3) Once the onions and garlic are translucent add your spices let cool for a minute or two.

4) Add the ground beef and cook til you don't see any red.

5) Start cutting the rest of your veggies while you wait for the meat to cook. 

6) Add all your veggies to your pot and the tomato sauce.

7) Let simmer on medium for about 30-45 minutes or until it meets your taste.

Enjoy!

Please be sure to follow me on Instagram, Periscope, and Pinterest at Mamabearpaleo Twitter at Crazydaisyk and Facebook at Step up and make it happen 

Paleo Spaghetti Squash and Broccoli Casserole

Hey there friends!

Today's recipe is so delicious it will take about an hour of your time to fully cook but it's so worth it I promise! 

Ingredients 

1 spaghetti squash 

1 head of broccoli 

3 eggs

1 cup of shredded goats cheese (if your dairy free Paleo I suggest omitting and maybe adding another egg or two) 

1 tsp of coconut oil 

Salt and pepper to taste

Instructions 

1) preheat oven to 400. 

2) cut spaghetti squash in half and remove seeds.

3) cover the inside of the squash with coconut oil or olive oil and place it face down on baking sheet and place in the oven for 25-30 minutes or until golden brown on the inside.  

4) while that is cooking shred your cheese, cut up broccoli in pieces, and whisk eggs in a bowl.

5) when the squash is done remove from the oven and turn temperature to 375.

6) line an oven safe dish with the coconut oil and once the squash is cool enough to hold scoop it into the baking dish and flatten it out on the bottom.

7) add broccoli on top then pour the eggs evenly over the whole dish and top with the cheese. 

8) place in the oven for 25-35 minutes depending how brown you want the cheese to be.

9) enjoy!

Thanks for coming and I hope you will try this recipe and come back for more! 

Please join me on other social media Instagram, Pinterest, and Periscope @mamabearpaleo Twitter: Crazydaisyk and Facebook: Step up and make it happen 

Turkey sausage, Cabbage, and Onions

Welcome!

Today for supper I made this super easy and quick dish. It totally reminds me of perogies the smell and flavour. The only thing I would add next time but couldn't this time because I'm doing low carb is sweet potato. It would have made this even more amazing and if you tolerate it a big dollop of sour cream! 

Ingredients 

1/2 a head of cabbage 

3-4 turkey sausages

1 onion

1 tbsp of coconut oil

Salt and pepper to taste

Instructions 

1) heat a frying pan on medium heat and melt coconut oil

2) cut up all ingredients and put into the frying pan

3) put a lid on it and periodically check on  it and stir it. 

4) when the onions are translucent and the turkey sausages are browned remove from heat and serve. 

5) Serves 2, cook time about 15 minutes and prep is about 5 mins. Enjoy!

Thanks for reading! Hope you will try it and tell me what you think in the comments. 

If your not already following me on other social media please do! Instagram, Pinterest, & Periscope @ mamabearpaleo 

Twitter: Crazydaisyk and  Facebook: Step up and make it happen 

Paleo Bacon, Brussel Sprout, Cabbage, and Onions

Hello hello!

Tonight for supper was this amazing dish which is a great dish to bring to gatherings by the way! Even if you don't like Brussel Sprouts you will after you eat this dish. Okay maybe not but you should  try it anyways! 

So let's get to it 

Ingredients 

15-20 brussel sprouts (makes about 2 servings)

1/4 of a head of cabbage 

1 package of bacon (I used Hutterite Beef bacon from save on foods)

1 onion

1 tbsp of Coconut oil

Instructions 

1) Heat a frying pan on medium heat and add coconut oil.

2) While that is melting cut up your bacon into small pieces and add to the pan.

3) Next cut the onion and continue to fry.

4) Then cut the ends off of your brussel sprouts and add to mix place your lid on at this point.

5) Lastly cut up your cabbage and add it in.

6) Cook it until bacon is crispy or to your liking. 

7) Enjoy! 

If you liked this dish please leave a comment and tell your friends! <3

Visit and add me on Instagram, Pinterest, and Periscope @mamabearpaleo Teitter @Crazydaisyk and Facebook: Step up and make it happen 

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Paleo Butternut Squash Casserole

Hey all! I want to try to post one recipe a week at the very least on here for you guys. So here is one of my recipes I've had people ask for. It's so good and also my first attempt at making butternut squash and it was a total slam dunk! 

Paleo Butternut Squash Casserole 

Ingredients 

1 butternut squash, peeled and seeds removed

4-6 sausages (turkey or chicken taste best) casing removed

1/2 cup of fresh or dried cranberries 

1 apple, peeled

2 eggs

4 stocks of celery

1 onion

1 tbsp of Italian spice mix

1 tsp of garlic powder

1 tsp of onion powder

1 tbsp coconut oil

Salt and pepper to taste

Instructions 

1) First preheat your oven to 415 degrees. Then start by cutting the ends off the butternut squash and then peeling the butternut squash with a potato peeler. Cut in half and remove seeds. Once that's is done cut butternut squash into small chunks and place in a bowl and cover with coconut oil. 

2) Take your baking dish and line with additional coconut oil. Place butternut squash in the dish and put in the oven for 25-30 minutes.

3) While that is cooking in a sauce pan or frying pan melt some coconut oil. Cut your sausages up into small pieces and add to the pan.

4) Cut up your onion and celery and add to the pan cool until the meat is cooked. 

5) Add the spices and the apples and cranberries to the pan cook for 2-3 minutes and then set aside until the squash is done. 

6) Crack eggs into a bowl and whisk.

7) When your timer goes off for the squash take it out of the oven and turn down the heat to 400 degrees. Place the ingredients from the pan in the dish with the squash and  pour the eggs over it. 

8) Take the dish and put it back into the oven for 20-30 minutes or until it gets browned. Then remove and serve! Enjoy!

Thank you for reading and if you try it and like it share and leave me a comment! <3

If you would like to see anything else of mine via other social media you can find me on Instagram, Periscope, & Pinterest  @mamabearpaleo Twitter: Crazydaisyk and Facebook page: Step up and make it happen

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Paleo Cream of Broccoli & Bacon Soup

Hey there! I haven't posted on here in over a year and mostly due to the fact I've been working on myself. I've had many people ask for recipes lately that I've made and posted via Facebook or Instagram. So, I thought I would post my most recent one. I also am working on creating a webpage but for now I'll be posting here till I get that all figured out! 

So until then welcome and hope you say hi and if you make my recipe please tell me if you liked it in the comments! -Cara

Paleo Cream of Broccoli and Bacon Soup 

Ingredients

1 Head of Organic Broccoli

1 Can of Organic Coconut Milk (full fat I use Compliments brand from Sobeys)

1 Carton of Organic Chicken Broth (I use Pacific brand)

1 Yellow Onion, minced

1 Pack of Bacon ( I used Hutterites Beef Bacon from Save on foods but any bacon would be work)

Optional Cheese (I used in the picture Goats Milk Mild Cheddar Cheese made by Great Lakes purchased at Save on foods)

Sea salt and pepper to taste 

Instructions 

1) Melt butter or coconut oil in pot. Once butter or coconut oil has melted cut up the onion and cook til translucent on medium heat. 

2) While that is cooking cut up in small pieces the bacon and add to the onions cook for a few minutes and then add your liquids: coconut milk and the chicken stock. 

3) While that is heating cut up the broccoli into small pieces and add to your pot. 

4) Let simmer for about 15-20 minutes or until the broccoli becomes soft enough for your taste. 

5) Sprinkle sea salt and pepper on top and the cheese if your not dairy free. Serves 2-3 people. Enjoy!

Please follow me on other social media! 

Pinterest, Instagram, and Periscope are @mamabearpaleo, Twitter: Crazydaisyk and Facebook: Step up and make it happen

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Sweet and Sour Paleo Chicken

Sweet and Sour Paleo Chicken

Ingredients: 

Serves 4-6 

1 1/2 pound of boneless and skinless chicken thighs, cut them into 1 inch cubes


 1 egg white
 

1 tsp. ground ginger 

1 tsp. ground garlic
 

1/2 teaspoon sea salt

2-3 cups of pineapple chunks
 or tidbits 1/3 cup orange
 juice 

1/3 cup apple cider vinegar
 

1/3 cup ketchup or 2 tablespoons tomato paste with chicken broth added to make 1/3 cup


1-2 tablespoons honey 

 2 tablespoons coconut oil

2-3 cups cauliflower chopped 

2-3 cups broccoli
 

2 cups peppers cut into 1-2 inch long strips
 1/2

sliced

 2 cups small carrots peeled and chopped


 1 tablespoon finely chopped or grated ginger

Instructions: In a bowl, combine the chicken cubes with the egg white, 1/4 tsp salt, ginger and garlic powder. 

Stir to coat all pieces evenly and allow to sit at room temperature for 15-20 minutes or up to overnight in the refrigerator. 

While you let the chicken sit, in a food processor add 2 cups pineapple tidbits, orange juice, vinegar, ketchup, and honey (if using), puree until smooth. 

Set aside.

 Heat a wok or large frying pan over high heat until a drop of water immediately sizzles and starts to evaporate. 

Put in one tablespoon of coconut oil, allowing it to heat and swirl it in the pan to coat it.

 The pan must be very hot, so don’t let the oil smoke before you start adding ingredients. 

Add in the chicken and spread it out in a single layer.

Let the chicken cook untouched for a full minute or until the bottoms start to brown.

 Flip the chicken over and allow the other side to brown for a full minute. 

The chicken will still be pink in the center and that is ok. 

Remove the chicken to a bowl or plate, leaving as much oil in the pan as you can. 

Add the remaining oil and swirl it around in the pan. 

Once the oil is heated thoroughly, add in the cauliflower, broccoli and carrots. 

Fry for 2 minutes, stirring occasionally.

Add in the pepper chunks, water chestnuts, and ginger and fry for 1-2 minutes, stirring constantly.

 Add in the remaining 1 cup pineapple chunks and the sweet and sour sauce. 

When the sauce starts bubbling, add the chicken back in.

 Let everything simmer until the chicken cooks through.

This may take 2-4 minutes depending on the size of the chicken pieces. 

After 2 minutes, cut one of the larger pieces in half and look to see if there is any pink showing. 

If so, let it go another minute or two. Taste the sauce and adjust as needed. Serve over rice, if desired and generously apply the sauce when served. 

For a little extra ginger kick, add powdered ginger in with the rice when it starts cooking.

Read More at divinehealthfromtheinsideout.com/2013/09/sweet-sour-paleo-chicken/ © Divine Health


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Food!

Its been almost a week since I posted last been quite busy and my fast of meat is almost done 3 more days! It's actually been a breeze eating without meat I thought it was going to be so much harder than it was. I have quite a few recipes to share with you guys but for tonight I'm only going to share 2 of them the rest will be shared later. 

 

This my tropical smoothie I made I will say one note if you dislike kiwi seeds omit.

5-6 chunks of pineapple fresh or frozen 

1 small cucumber or half a large one

2 kiwi

1 tangerine seeds removed and peeled

1 banana

1 pear 

1 apple

Blend and enjoy!

Next time I'm adding mango it totally would have made this drink better!

Fried cabbage and scrambled eggs with broccoli and potatoes

1 tsp coconut oil

1-2 cups of cabbage, diced

1 med onion, diced 

2 eggs

1 head of broccoli 

1 potato 

Chop cabbage and onions. Heat frying pan and add coconut oil. Once that's melted add cabbage and onions fry for about 10 mins then make room for your eggs and scramble them into your mix. While that's cooking fill you steamer with peeled and chopped potato and broccoli and set for 20-25 mins. By the time that's done your egg and cabbage mix should be done. 

That's all for now thanks for reading!

You can also follow me on Pinterest at mamabearpaleo 

Or Instagram at mamabearpaleo 

Cara

10 days

Today I started a meat fast so for the next 10 days I am doing paleo but minus the meat.  To start the day off I had a coconut smoothie here is the recipe for it. My son loved it too!

1 banana

1/2 cup of blueberries (frozen)

1 can of coconut milk

1 teaspoon of coconut oil

1/2 cup of raspberries (frozen)

1/4 cup of mixed fruit (what ever kind you like)

Blend and serve!

The next thing was 2 boiled eggs. 

For lunch I made myself a salad with balsamic vinegar and olive oil.

Snack was one of my favorite things almond hazelnut butter with apples.

Lastly, for Supper I made a vegetarian borscht. It was much like my other borscht but instead of chicken stock and bacon I just added vegetable stock and some celery.  

I made a couple of things the other day I would also like to share with you all. First is a Paleo Carbonara with Steamed Brussel Sprouts then another Paleo Ginger Snaps and last is Paleo Blueberry Muffins recipe. 

Paleo Carbonara with Steamed Brussel Sprouts

2 eggs

1 package of bacon

1 onion

1 spaghetti squash 

1 teaspoon parsley, chopped

Salt and pepper to taste 

8-10 Brussel Sprouts (to serve 2)

Cut Spaghetti Squash in half and remove seeds. Steam for 20-25 minutes. Take this time to chop your remaining ingredients. Once the timer goes off on your steamer take the squash out and let it cool off a bit then take a spoon and and scoop into a frying pan adding the rest of your ingredients except the egg wait for about 5 mins then break into your pan and coat the ingredients in the pan. Take your Brussel sprouts and place in steamer for 15 minutes. It should take about 10-15 mins for your carbonara to be done or keep longer or shorter until your liking. 

Paleo Ginger Snaps

Ingredients:

1 cup almond butter

2 Tbsp Coconut Flour

1/4 cup Honey or maple syrup

1 tsp baking soda

1/2 tsp cinnamon

2 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp sea salt

3 Tbsp of Unsulphured Blackstrap Molasses 

2 large eggs at room temperature 

Preheat the oven to 350 deg F and line 2 cookie sheets with wax paper or parchment paper. In your food processor or two bowls combine dry ingredients and process. Pour maple syrup or honey, almond butter and molasses into processor, blend or place in second bowl. Put the two together and mix if using a hand mixer instead of food processor. Using a spoon scoop 12 equals bal on to one baking sheet and the reamining dough on the other.  Bake at 350 for 15 minutes or until edges become slightly brown. Remove from oven and allow to cool for about 5 min before placing on cooling rack. Once cooled store in container in the fridge.  Yields about 16 cookies depending how large you make each cookie. 

Paleo Blueberry Muffins

• 1 cup almond flour
• 1/8 tsp baking soda
• pinch of salt
• 2 tbs honey
• 1/2 cup coconut milk, full fat
• 2 tbs coconut oil, melted
• 1 egg
• 1/2 cup fresh blueberries (I used frozen but it makes then slightly soggy fresh is best)

Instructions 

Preheat the oven to 350°F. In a large bowl mix all the dry ingredients: almond flour, baking soda, salt. Then in a separate bowl mix all the wet ingredients: coconut milk, egg, honey and coconut oil. Then combine wet and dry ingredients and gently mix the batter using a whisk or I you do use an electric only use til the ingredients are mixed together on lowest setting. Do not over mix because the almond meal will become oily. Next fold blueberries into the batter with a spatula. Pour batter into paper lined muffin pan and bake them for 20-25 minutes or until tops turn golden brown. Make sure you wait until they are completely cool before removing them from the baking pan.Recipe makes about 8 muffins. I store mine in the fridge in a container for freshness. 

Enjoy!!

You can also follow me on Pinterest at mamabearpaleo 

Or Instagram at mamabearpaleo  

Cara

Paleo Mild Yellow Chicken Curry

Tried a new recipe today and it was amazing! If you like using slow cookers as much as I do and have even a slight taste for Indian food this is perfect and not to spicy! As usual I modfied the recipe to make it my own. Here it is:

Ingredients 

4 chicken breasts (I put mine in whole but you can cut it up if you wish, cut mine up after when it was soft and basically just fell apart)

1 medium (sweet) potato, chopped 

6 celery stalks, chopped

4 med to large carrots, chopped

1 medium onion, chopped 

2 cups chicken broth

2 cups vegetable broth

4 tbs yellow curry powder

2-4 tbs olive oil

1 can of full fat coconut milk

Salt and pepper to your taste

Directions

Pour olive oil on the bottom of the crockpot. Place chicken chopped or whole chicken breasts in the crockpot and then chop up your remaining ingredients and put them in the pot as well. Then put stock, coconut milk, and curry in and turn on high for 4 hours or low for 8 hours. Add salt and pepper. Enjoy! 

You can also follow me on Pinterest at mamabearpaleo 

Or Instagram at mamabearpaleo  

Cara

Paleo recipes!!

So I totally wrote out the paleo recipes out in its entirety and it somehow did not save yesterday so I decided to try again today. Here we go:

Paleo Turkey Soup

Ingredients 

2-4 turkey breasts, chopped in chunks

1 teaspoon coconut oil

1 clove of garlic, minced

2-4 celery stalks, diced or slice in small pieces

2-4 carrots, sliced

2-4 medium sized potatoes/ sweet potatoes or 2 large

1 large onion, diced

1 carton of turkey stock approx. 4 cups

2 cups of vegetable stock

2 cups of water

2 teaspoons of mrs dash table seasoning

Sea salt and pepper to taste 

Directions

Add coconut oil to a pot and turn to med heat , chop turkey into chunks and add them to the pot. Cook till they turn white and add garlic and onions cook for 5-7 minutes then add stock and water, while that is heating chop remaining ingredients and add to the pot. Depending on your stove leave at medium heat or turn to high and cook for approximately 20-30 minutes. Serves 4-6 bowls of soup. Enjoy!

Paleo Double Chocolate Chip Cookies

Add to bowl:

1 beaten egg

1 tbs organic non alcohol vanilla extract

1/4 cup organic cocoa powder

1/4 cup raw organic honey

1/4 cup organic semi sweet chocolate chips (non dairy)

1 cup almond meal 

Mix ingredients in bowl with mixer.

Using a teaspoon, drop onto parchment paper. 

Bake at 375 for about 20 minutes.

Makes about 9 cookies.

Paleo Ginger Snaps (tastes just like the real thing!)

Ingredients:

1 cup almond meal/ flour

2 Tbsp Coconut Flour

2.5 Tbsp Coconut Oil

1/4 cup Pure Maple syrup

1/2 tsp baking soda

1/2 tsp cinnamon

2 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp sea salt

2 Tbsp of Molasses 

Preheat the oven to 350 deg F and line a cookie sheet with wax paper or parchment paper. In your food processor or a mixing bowl, combine dry ingredients and process. Melt coconut oil and add coconut oil to processor followed by maple syrup, blend. Place the mixture in the freezer for 5-19 minutes to harden enough to form into balls. (Optional) I found this dough extremely sticky. Remove and use mini melon ball scooper or tablespoon to make 12 equal size balls. These do not expand much so you can place close together one baking sheet. Using the back of a spatula flatten each cookie onto the cookie sheet and use fork to place markings in top. Top with additional sea salt (optional) and bake at 350 for 12-15 minutes or until edges become slightly brown. Remove from oven and allow to cool for ~5 min before placing on cooling rack. Once cooled if you haven’t eaten them all in the process, store in an airtight container on countertop for up to 5 days. Yields around 12 cookies. This has been my favorite recipe so far! 

Thank you for reading my blog and hope you enjoy these as much as I do!

You can also follow me on Pinterest at mamabearpaleo 

Or Instagram at mamabearpaleo 

Cara

Just a few recipes!

Today I'm going to share a couple of my recent recipes with you guys these are all paleo friendly:

First one is paleo borscht:

Paleo borscht

2 TBS coconut oil or grassfed butter/ghee
Salt and pepper to taste

1 pack of bacon, chopped into small pieces
1 large onion, diced
1 clove garlic, minced
1-2 carrots, diced
4 beets large to med, peeled and sliced, julienned or grated 
8 baby (sweet) potatoes, cut into quarters  
2-2 1/2 cups green cabbage, finely shredded
4 cups or 1 large carton of chicken or vegetable stock (I prefer chicken stock)
2 cups of water
I whole bunch of dill weed, stems removed, finely chopped
1-2 TBS apple cider vinegar (depends how strong a vinegar taste you want)
1 Tsp honey 

Directions:
Heat oil/butter over med high heat add onion bacon, garlic, carrots, beets and salt and pepper. Cook for 10 mins. Or until bacon is looks cook but not crispy since you don't want crispy bacon in your soup.
Add potatoes, cabbage, stock, water and dill. Bring to boil over high heat. Reduce heat to med and simmer for 30 mins.
Add vinegar and sugar and simmer for an additional 15 mins to let flavours meld together. 

Serves about 4-5 people with one bowl each.

This second one is Paleo lemon garlic dill salmon with beets and broccoli:

Lemon garlic dill salmon with beets and broccoli

Paleo Lemon Garlic Dill Salmon

2-4 sprigs of dill (dependant on how many you are making I only made two pieces)

2 lemons, 1 squeezed for the juice, 1 to save to squeeze on the salon after it's done 

1-2 garlic cloves 

Salt and pepper to taste

Directions

Place salmon on some tinfoil. Dress with lemon juice, garlic, and top with dill. Add salt and pepper as desired.

Place tin foiled salmon in steamer set to 16-20 minutes or if frozen 25-30 minutes

Beets and Broccoli

2-4 beets chopped into small pieces or sliced as wished

1 stock of broccoli, cut into small pieces as desired

1 teaspoon coconut oil/olive oil

Directions

If you want to steam these that would also be a good option I however pan fried them in coconut oil. Cook for about 5-7 minutes or until you have reached the desired firmness of your vegetables. 

Thanks and check back tomorrow for the other half of the recipes! Enjoy!

You can also follow me on Pinterest at mamabearpaleo 

Or Instagram at mamabearpaleo  

Cara

New Year New Life

So here is the first post:
I'm sure you see many people on the internet who are just trying to get famous or popular etc. I am not one of those people in fact, I want to say that is the furthest thing from my mind. Yes, I will be happy if others read this but I am mostly doing this to share information not be popular. I will be happy if only one person sees my blog and somehow benefits from it. If you wish to share anything with me please do I would love to hear from anyone who has something to say good or bad, it will only serve to help shape this blog.
Now onto the stuff i'm here to post about health. The thing no amount of money can buy and you can't catch. It is something you have to create purposefully everyday with what you put in your mouth because that's where it starts. You can however catch diseases and illnesses and this begins by again what you put in your mouth..do you see a pattern here? The topic I would like to share with you today is kidney stones. Yes that's right kidney stones..why am I starting with something so random? Well you see in October of 2013, I went to the ER and what did they find Kidney stones! I guess I should make a side note here. I started a new lifestyle. I started this in Sept 2013. It is called Paleo and I say lifestyle because it's more than just a diet it's a complete life change and I will post more on this later. Back to the kidney stones, I can honestly say this was one of the most painful things other than childbirth I have ever experienced and so I was on the hunt to make sure this never happens again. If you search the internet you can find many things on kidney stones and the majority things I found are on how to prevent them which wasn't totally helpful in the face of already having one. So here is what I did other than the diet change. First off I started by drinking more water after this I found many an article on how to dissolve kidney stones but this is what really works: Apple Cider Vinegar, I drink this with water twice a day and can be used for many more things but again future post. This is also a wonderful tool in case anyone wonders what else works.
http://www.herbs-info.com/blog/top-10-natural-remedies-for-kidney-stones/
I love this site because they have so much information on what to take that is natural.
This was just a quick post to start off my blog. I hope you enjoyed it and please if you have questions or would like to have me share about a certain topic let me know! Thanks and have a wonderful day!

You can also follow me on Pinterest @mamabearpaleo

Or Instagram @mamabearpaleo

Cara