dinsdag 25 september 2012

Menu 1-7 oktober

Maandag lunch:
Kalkoen en bacon club salad:
http://paleocolitis.blogspot.nl/2012/09/kalkoen-en-bacon-club-salad.html

Maandag avondeten:
Vissoep

Dinsdag lunch:
Kliekjes vissoep

Dinsdag avondeten:

Woensdag lunch:
Kliekjes honing mosterd burgers

Woensdag avondeten:
Rosbief met knoflook en thijm met bloemkoolpuree en erwtjes
http://www.mijnreceptenboek.nl/recept/hoofdgerechten/vlees/rosbief-in-de-oven-21563.html

Donderdag lunch:
Kliekjes rosbief

Donderdag avondeten:
Geroosterde pompoen met biefstuk en sla:
http://paleodietlifestyle.com/roasted-acorn-squash/

 Vrijdag lunch:
Kliekjes geroosterde pompoen met biefstuk

Vrijdag avondeten:
Green chicken masala:
http://paleocolitis.blogspot.nl/2012/09/green-chicken-masala.html

Zaterdag lunch:
Kliekjes green chicken masala

Zaterdag avondeten:
Boeuf uit de vriezer met rode kool met appeltjes

Zondag lunch:
Haring met augurk en ui

Zondag avondeten:

Verse gegrilde sardines met venkelsalade:
http://www.bbcgoodfood.com/recipes/6546/index.html




Voorbereiden voor later gebruik:
Griekse lamsgehaktballetjes:
http://paleocolitis.blogspot.nl/2012/09/griekse-lamsgehaktballetjes.html
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vrijdag 21 september 2012

St. Jakobsschelpen met geroosterde groente

Ingredients (6 servings):
3 tbsp garlic, minced;
2 tbsp lemon juice;
3/4 cup butter (or Ghee);
2 pounds large scallops;
Salt and pepper to taste.

Technique
Heat a pan over a medium heat and melt the butter or ghee. Add the minced garlic for a minute, until fragrant;
Add the scallops and cook for a few minutes on the first side so they are about halfway cooked. Turn the scallops and finish cooking until they are firm and opaque.
Put the scallops aside to a plate and add the lemon juice to the hot butter and garlic in the pan. Season to taste;
Serve the scallops on a bed of steamed or roasted vegetables with the lemon and garlic butter sauce on top. Spinach and asparagus go very well with scallops. Additionally, sprinkle some fresh parsley or chives on top if available.

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Menu 24-30 september

Maandag lunch:
Kliekjes Kip stoofpotje

Maandag avondeten:
Honing mosterd burgers met zoete aardappel en sla met sinaasappel-rozemarijn vinaigrette:
http://paleocolitis.blogspot.nl/2012/09/honing-mosterd-burger-met-zoete.html
http://paleocolitis.blogspot.nl/2012/09/sinaasappel-rozemarijn-vinaigrette.html

Dinsdag lunch:
Kliekjes honing mosterd burgers

Dinsdag avondeten:
Zuurkool met rookworst

Woensdag lunch:
Sushi:
http://paleocolitis.blogspot.nl/2012/09/sushi.html

Woensdag avondeten:
Kip Alfredo met kelp noodles (zie: The Paleo Solution)

Donderdag lunch:
Kliekjes Kip Alfredo

Donderdag avondeten:
Pompoensoep met een salade

Vrijdag lunch:
Kliekjes pompoensoep

Vrijdag avondeten:
St. Jacobsschelpen met geroosterde groente:

Zaterdag lunch:
Paddenstoelensalade:
http://paleocolitis.blogspot.nl/2012/09/paddenstoelen-salade.html

Zaterdag avondeten:
Geroerbakte biefstuk met citrus-spinaziesalade:
http://paleodietlifestyle.com/quick-and-easy-paleo-stir-fries/

Zondag lunch:
Haring met augurk en ui

Zondag avondeten:

Garnalen mango salade:
http://paleocolitis.blogspot.nl/2012/09/garnalen-mango-salade.html



Voorbereiden voor later gebruik:
Griekse lamsgehaktballetjes:
http://paleocolitis.blogspot.nl/2012/09/griekse-lamsgehaktballetjes.html
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maandag 17 september 2012

Kokosslagroom

Ingredients
- 1 (14 ounce) Can Coconut Milk
- 2 tablespoons Stevia
- 1/2 teaspoon Vanilla

Preparation
- Place can of Coconut Milk with mixing bowl separately in refrigerator 12 to 16 hours.
- Place beater in freezer 15 minutes before beginning.
- Remove solid coconut cream from can.
- In chilled bowl with beater, beat coconut cream approximately 3 to 4 minutes until fluffy.
- Beat in Vanilla and Stevia.

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zondag 16 september 2012

Ontbijt ideeën zonder ei

Griekse lamsgehaktballetjes:

Kalkoen en bacon Club Salad:

Banaan en kokos pap:

Bacon avocado wrap:

Tapioca pannenkoeken:

Bakbanaan pannenkoeken met kokosroom:

Zelfgemaakte kokosyoghurt:

Amandel bosbes pannenkoeken:
2 cups almond meal
1/2 cup finely shredded coconut
1 cup coconut milk
2 tbs. coconut oil
1 apple grated
1 cup fresh or frozen blueberries
3 tbs. cinnamon
Mix together and cook on hot griddle.

Saute ground beef, banana, and spinach (or similar greens) for breakfast. I often add cinnamon and turmeric.

Sliced banana with coconut and almond butter on top, if I go to the beach I'll add blueberries and rasperries too.

Almond butter, coconut, cocoa, coconut milk - sometimes I add a banana.

Coconut milk/butter or water, half a banana, handful of spinach, handful of frozen blackberries, 1/2 avocado, spoonful of each: maca powder, raw cacao, hemp seeds. That's generally my breakfast. I'll throw in other things too like a carrot, ginger, etc. If I feel I need a bit more I add some maca powder, bee pollen and tsp honey!

Fry some bacon in a lot of fat (butter or coconut oil are great for this 'recipe'), add some fruits (apple, pear, banana, ...), add cinnamon, quite liberally.


Een lijst met 15 paleo ontbijtideeën zonder ei van:
http://balancedbites.com/2012/08/15-egg-free-paleo-breakfast-ideas.html
  1. Mustard glazed chicken thighs*, baked sweet potato or green vegetable, raw sauerkraut*
  2. Italian Sausage Patties* (home made from ground pork or other meat plus spice blend), Swiss Chard, Avocado, raw sauerkraut*
  3. Ground beef with curry spice and cinnamon, butternut squash
  4. Bacon wrapped chicken thighs* make the recipe linked without red pepper spices, plantains in coconut oil or steamed spinach
  5. Ground lamb with Moroccan spices and baked sweet potato, sweet potato hash or greens, raw sauerkraut*
  6. Wild canned salmon with chopped avocado, olives, and lemon juice
  7. Ground beef cooked with chopped bacon (cook with with sea salt, black pepper, garlic powder, onion powder, and cinnamon) and spaghetti squash
  8. Baked acorn squash with coconut butter and cinnamon*, bacon or breakfast sausage
  9. Lemon rosemary broiled salmon* with baked asparagus or steamed spinach
  10. Baked chicken thighs with curry powder and cinnamon spice, green apple, Swiss chard, raw sauerkraut*
  11. Greek style lamb meatballs with Mashed Faux-Tatoes* (cauliflower puree) or steamed cauliflower
  12. Smoked salmon nori (seaweed) hand roll* – with avocado, cucumber, and chives or green onions
  13. Sweet potato hash with ground pork or beef, onions, garlic, rosemary, raw sauerkraut*
  14. Baked chicken (with rosemary, sea salt, and black pepper) with Garlic & Dill Vegetables, raw sauerkraut*
  15. Turkey and bacon club salad
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Pork Chow Mein

Ingredients:
2 Tbsp tallow (or use coconut oil)
1 lb pork loin chops, sliced very thin
1 small onion, sliced in ½” wedges
1 5oz can Sliced Water Chestnuts
1 5oz can Sliced Bamboo Shoots
4 dried Dried Shiitake Mushrooms
6-8 baby bella mushrooms
3 baby bok choy
1 cup bone broth
1 Tbsp Coconut Vinegar
1 pound Kelp Noodles
1 green onion

1. Soak dried mushrooms in warm water for 30 minutes (or follow the package directions). Rinse and then slice into thin strips.
2. Slice onion into ½” wedges. Quarter baby bella mushrooms. Separate leaves of baby bok choy. Drain and rinse water chestnuts and bamboo shoots. Remove kelp noodles from package and rinse with cold water (or follow package directions).
3. Heat a Wokover medium-high heat. Add tallow to hot wok. Add pork and cook, stirring frequently, until completely browned.
4. Add onion, mushrooms, and bok choy to the wok with bone broth and coconut water vinegar.
5. Cook, stirring frequently, for 8-10 minutes until pork is cooked through and vegetables are cooked but al dente. The broth should be boiling. If not, turn up to high heat.
6. Push the pork and veggies to the side of the wok to create a little hole in the middle. Place the kelp noodles in the hole. Let them simmer in the remaining broth for 2-3 minutes, then start stirring to break up the kelp noodles and distribute throughout the chow mein (another 1-2 minutes).
7. Garnish with chopped green onion and enjoy!

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Garnalen avocado salade met koriander

Ingredients (Cilantro Dressing/Marinade):
3 Tbsp fresh Lime Juice
2 Tbsp Extra Virgin Olive Oil
½ cup fresh cilantro, chopped
1/8 tsp fresh cracked Pepper, to taste
pinch Salt, to taste

1. Combine all ingredients in a bowl and mix.

Ingredients (Salad):
Cilantro dressing
1 lb cooked shrimp, deveined and tail removed
2 ripe avocados
4 cups lettuce or baby greens

1. Pour cilantro dressing/marinade over shrimp (make sure any excess water is poured off if you are using thawed frozen shrimp). Stir to coat. Cover and refrigerate for at least 1 hour (2 or 3 is better).
2. Wash and dry lettuce (use a Salad Spinner, paper towel, clean tea towel or just let it sit in a colander). Divide among plates.
3. Cut avocado into bite-size wedges. Sprinkle over lettuce.
4. Top with marinated shrimp and leftover dressing. Enjoy!

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Zelfgemaakte kokosyoghurt

Ingredients:
Milk Kefir Grains
1 can full-fat Coconut Milk or a double batch of Homemade Coconut Milk

Equipment:
A glass jar or two
Metal Sieve
One of the following: Cheesecloth, muslin, linen, Yogurt Cheese Strainer.
Alternately, you could use a Kefir Cheese Strainer

1. Place room temperature coconut milk into a glass jar. Add kefir grains. Cover with paper towel or cheesecloth secured with the ring of a mason jar lid or an elastic band.
2. Let the kefir grains do their thing for 24-48 hours (tasting periodically to see if the culture has reached your desired sourness).
3. Strain the kefir culture through a metal strainer. Place the strained kefir grains into fresh milk to start the next culture.
4. Line a metal sieve, colander or funnel with 12-14 layer thick cheesecloth (alternately you could use a yogurt cheese bag, a kefir strainer, a piece of muslin cloth or a clean linen tea towel). Place sieve over a medium-sized bowl to catch the whey.
5. Pour strained kefir culture into the cheesecloth-lined sieve and place the entire bowl and sieve into the refrigerator. After 1 hour, check the liquid in the bottom of the bowl and make sure that it is mostly clear (it will have a little opaque white swirling around in it, but it should look alot like the liquidy whey from the top of a yogurt container). If it isn’t clear, dump it back into the cheese cloth and add another few layers of cheese cloth or a second nut-milk bag or even a coffee filter to strain out the whey.
6. Check how thick your yogurt is after about 4 hours. It will take anywhere between 4-24 hours to strain enough whey to have thick, creamy yogurt consistency (you can actually continue straining to make a fresh kefir cheese, although if you are going to attempt this, it’s better to strain at room temperature). Once the desired consistency is reached, scrape the yogurt into a bowl or container for storage and discard the whey (or better yet, use for another purpose). The yield is approximately 1 cup of yogurt for 1 can of coconut milk.
7. Enjoy the yogurt plain (maybe with some berries or paleo granola) or flavor with honey, vanilla and/or pureed fruit. To make a lovely vanilla yogurt, add 1 Tbsp honey and 1 tsp alcohol-free vanilla extract. For fruit yogurts, I typically add ¼ cup pureed fresh or frozen fruit to 1 cup of yogurt. Stir to incorporate and enjoy!

Note on straining kefir when using homemade coconut milk: The curd/fat layer of my kefir can be so solid when I use homemade coconut milk that the straining step can be avoided. Instead, I carefully spoon the thick top layer into my metal sieve, and push the curd through to separate out my Kefir Grains for the next batch. If the curd is really thick, I might even thin a bit with the whey that naturally separates out to the bottom (I always save this whey for smoothies). If the yogurt has a bit of a curdled texture (this can happen in a cooler kitchen), a quick blend in a blender will smooth it out. So, not only is homemade kefir “yogurt” cheaper and better tasting when made with homemade coconut milk, but it’s easier too!

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Bakbanaan pannenkoeken met kokosroom


Ingredients (Toasted Walnuts):
½ cup Raw Walnuts Halves

1. Heat a skillet over medium-high heat.
2. Add walnuts to the hot skillet and cook, shaking the pan or stirring frequently to turn the pieces. Cook until walnuts start to brown and are fragrant, about 3-4 minutes.
3. Remove from the hot pan and set aside.

Ingredients (Maple Coconut Cream):
1 can full-fat Coconut Milk or equivalent amount of homemade coconut milk
2 Tbsp Maple Syrup (use Grade B syrup for the most intense flavor)

1. Let the can of coconut milk sit still at room temperature for at least 24 hours (mine are still all the time on the shelf in my cupboard; this basically just means don’t toss a can into the fridge right out of your shopping bag). Then gently (no shaking!!!!) place the can in your fridge overnight. If you are using homemade coconut milk, pour it into a jar and let it sit on the counter for 2-3 hours after making it, then carefully put it in the fridge overnight (or longer).
2. Carefully remove the can/jar and open it. Spoon out the thick cream from the top half of the can into a small bowl. Avoid getting any of the coconut water which has separated to the bottom (I like to use that coconut water in smoothies).
3. Stir the maple syrup into the coconut cream and place it back in the fridge until ready to eat.

Ingredients (Plantain Pancakes):
2 extremely ripe plantains (they should be almost entirely black)
½ tsp Ground Nutmeg
½ tsp Ground Cinnamon
½ tsp Ground Allspice (=pimentpoeder)
2-4 Tbsp extra virgin coconut oil

1. Using a fork or potato masher, mash plantain to a thick, slightly lumpy pulp (this can be a bit of a forearm workout).
2. Add spices and mash in until completely mixed in.
3. Heat 1-2 Tbsp of oil in a skillet over medium heat (use non-stick or a very well-seasoned cast iron frying pan).
4. Spoon 1/4-1/3 cup globs of mashed plantains and drop into the frying pan. Using the back of a spoon, spread them flat and about ½” thick. They should be something like 3” in diameter. I can usually fit three pancakes in a standard 12” pan so I have to cook them in batches.
5. Cook for 7-9 minutes on the first side (you should have the temperature low enough that they aren’t browning too fast; low and slow is best for these). Carefully, flip the pancakes over and cook for another 7-8 minutes on the second side.
6. If you’re going to eat them warm, then enjoy! If you are planning on eating them later, cool them on a wire rack. Add more coconut oil to the pan before cooking subsequent batches.

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Tapioca pannenkoeken

This is a simple enough recipe, just mix all the ingredients together and fry it slowly. These are nice with just some lemon or lime juice and some fruit on the side or you can heat up some fruit, berries and lash over some tinned coconut milk. You can use other autoimmune friendly flour mixes if preferred and tapioca works well.

Ingredients:
1/2 cup coconut flour
1/2 cup plantain flour
1 large ripe banana
1 cup of coconut milk
1 x tbsp of honey
1 x tsp of baking power
virgin coconut oil for frying

Toppings:
I like some lightly warmed cherries, the frozen ones from the supermarket are great and cheap enough but really, any berries, frozen or fresh will do. If you want to real spoil yourself some full fat coconut milk (the tinned one) with the berries will make this indulgent enough to have as a desert.

Instructions:
lightly warm the pan and melt the virgin coconut oil
mix the flours, banana, baking power, milk and honey in a blender *
lightly fry it for around 5 minutes or till it is browned and looks tasty
let them cool for a few minutes and tuck in!

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Bacon avocado wrap

The recipe is as simple as it gets; firstly fry off your bacon, I just let the bacon cook in it’s own fat, turning it occasionally until it is nice and crispy. Then arrange some washed little gem lettuce leaves on a plate and place the cooked bacon on top. Finally, arrange some sliced avocado on that and finish it off with a few sliced spring onions. All finished in a matter of minutes & truly delicious, I only wish I had some fermented ketchup in the fridge to finish it off.

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Banaan en kokos pap

Ingredients:
1 ripe banana
2 tbsp coconut manna/butter
1 pinch of sea salt
1/4 tsp cinnamon

Instructions:
Mash your banana and add the Celtic sea salt and cinnamon.
Warm the coconut manna/butter in sauce pan over low heat.
When it’s runny and warm remove from the heat and scoop it into the banana mixture.
Top with your favorite toppings and enjoy!

(misschien kokosboter vervangen door kokosolie met geraspte kokos of kokosmelk?)
Zie: http://www.agirlworthsaving.net/2012/07/bananas-and-cream-paleo-oatmeal.html
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Dille-knoflook courgette en wortel

Ingredients (4 servings):
1 tablespoon of garlic ghee (or any other safe cooking fat you like)
4-6 carrots, julienned – about 1 cup (cut into 2-3″ by 1/4″ pieces)
sea salt and black pepper to taste
1 large zucchini, julienned – about 1 cup
1/2 teaspoon dried dill
1/2 teaspoon garlic powder

Preparation:
In a large skillet over medium-high heat, melt the garlic ghee, then place the carrots into the pan. Season with sea salt and black pepper to taste. Cook the carrots until they become brighter in color and just begin to brown on the edges – this will take approximately 10 minutes.
Next, add the zucchini to the pan along with the dill and the garlic powder. Stir to combine. Continue to cook until the zucchini is slightly browned on the edges – approximately 3-5 minutes.
Once the vegetables are cooked, plate them and serve warm with eggs and bacon for breakfast or as a side to any meal
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Kalkoen en bacon Club Salad

Ingredients:
2 slices of bacon
2 cups mixed baby lettuces
4oz Applegate Farms Organic Roasted Turkey (or fresh if you have it!)
1/4 of an avocado, cut into chunks
thinly sliced red onion – to taste
1 Tbsp chopped fresh chives
1 Tbsp extra virgin olive oil
Juice of 1/2 a lemon

Preparation:
Cook the bacon- I normally bake mine at 375 degrees in an oven on a rack over a cookie sheet for around 30 minutes, but for the purpose of a quick lunch, I cut and then pan fried these slices.

Layer the ingredients over salad greens and serve topped with the olive oil and lemon. Add sea salt and pepper to taste.

Variations:
Try this salad with chicken or steak instead of turkey.
Add chopped or cherry tomatoes.
If you make your own homemade mayonnaise, create a creamy dressing to use over the salad with the mayo, some extra lemon juice and chives.
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Griekse lamsgehaktballetjes


Ingredients:
1 pound of ground lamb (or other ground meat)
1 large clove of garlic, minced or grated
zest of 1 lemon
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2-3 thin slices of fresh lemon
1-2 tablespoons of Kasandrinos Imports extra virgin olive oil

Preparation:
Preheat the oven to 400 degrees F.
In a mixing bowl, combine the ground lamb, garlic, lemon zest, oregano, garlic powder, sea salt, and black pepper until the spices are all well incorporated into the meat.
Form the meat into approximately 9-12 meatballs and place into an oven safe dish. Place the lemon slices into the pan on top of some of the meatballs.
Bake for 20-25 minutes or until the meatballs are cooked all the way through or is just slightly pink in the center.
Drizzle the extra virgin olive oil over the meatballs upon serving.

Zie: http://balancedbites.com/2012/07/easy-recipe-greek-style-lamb-meatballs.html
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woensdag 12 september 2012

Sweet & salty trail mix

Ingredients:
1/2 cup each raw walnuts, almonds, and pecans
1/2 cup each raw pumpkin seeds and sunflower seeds
1 tablespoon coconut oil
1 tablespoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon sea salt
1/4 cup or less raw honey
1/2 cup chopped dried apricots
1/2 cup dried cranberries (sweetened with apple juice)

Directions:
Preheat oven to 350 degrees Fahrenheit.

Roughly chop nuts and mix with seeds, coconut oil, vanilla, cinnamon and nutmeg. Spread on a cookie sheet or rimmed baking pan lined with parchment paper, and sprinkle with half of the salt.

Toast in the oven for 2-5 minutes, stirring occasionally to be sure the nuts and seeds are merely toasted, not burned (keep a watchful eye).


Take pan out of the oven and let cool, then add the remaining salt and drizzle the honey over the top. Toast in oven for another 5 minutes, stirring often (I keep my oven cracked for this). Remove from oven, mix thoroughly with apricots and cranberries and let cool. It will be clumpy and sticky like granola when done. You should end up with 12- 14 quarter-cup servings (approximately).

Zie: http://www.marksdailyapple.com/sweet-and-salty-primal-trail-mix/#axzz26HDIIteB
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Recept ideeën

Lunch:
Paddenstoelen salade:
http://paleocolitis.blogspot.nl/2012/09/paddenstoelen-salade.html

Mediterranean antipasto platter:
http://andloveittoo.com/healthy-lunchbox-2012-melissa-joulwan-from-the-clothes-make-the-girl/

Bento lunch ideeën:
http://nomnompaleo.com/post/30267255011/a-week-of-paleo-school-lunches-part-1-of-5
http://nomnompaleo.com/post/30392314401/a-week-of-paleo-school-lunches-part-3-of-5
http://nomnompaleo.com/post/30457067976/a-week-of-paleo-school-lunches-part-4-of-5
http://nomnompaleo.com/post/30523413645/a-week-of-paleo-school-lunches-part-5-of-5

Gedroogde geroosterde paprikatoastjes:
http://www.yolkskefirandgristle.com/2011/07/08/roasted-red-pepper-leather/

Zalmsoep met zeewier:
http://followingmynose.com/2012/08/salmon-seaweed-curry/

Sardines:
  • Sardines with olive oil, garlic powder, sea salt, and honey mustard.
  • Mash up a can of sardines with 1/2 cup of guacamole (I use the packages from the fridge) and eat it as a dip.
  • Use a lettuce leaf and wrap them up! You can also add more things in the wrap to make the flavor mild.
  • Sardines with chipotle tabasco sauce, or with sauerkraut
  • I jazz up my canned sardines by rolling them in shredded coconut and then frying them in a little grass fed ghee or coconut oil.
  • I like mixing sardines with tahini and sea salt. It's like a flavor- and nutrient-dense tuna salad. Throw in some finely chopped raw onion, maybe some hot sauce, and I'd say you're good to go. If it's too dense you can add an acidic liquid, like lemon or apple cider vinegar or my recent favorite: pickle brine. Or just water if you're boring.
  • Drain one can of double layer bristling sardines & arrange on a plate - sprinkle liberally with granulated garlic or garlic powder - sprinkle liberally with lemon or lime juice - sprinkle liberally with dried parsley leaves - top liberally with spoonfuls of a Mexican hot tomato sauce, which you can find for $1.00 a can in the Mexican section of most grocery stores.
  • Empty the sardines into a bowl, add dijon mustard to taste as well as some minced onion, and mash into a spread with a fork. Very tasty spread.

Sardine salad (a can o’ sardines mixed with Paleo mayonnaise, Fines Herbes seasoning, salt, pepper, and fresh chives) and downed it with some crudités.

Verse gegrilde sardines met venkelsalade:

Verse gegrilde sardines met munt en citroen:

Verse gegrilde Marokkaanse sardines:

Gevulde paddenstoelen met bacon en sardines:

Waterkerssalade met sardines en sinaasappel:
http://www.wholeliving.com/151385/watercress-salad-sardines-oranges-and-pepitas

Avondeten:
Geroosterde pompoen met biefstuk en sla:

Prei-zoete aardappel soep:

Green chicken masala:

Nectarine met varkenskoteletjes:

Pompoensoep:

Kokos kipcurry met broccoli:

Sinaasappel eend met geroerbakte groente:

Muntpesto met kip en geroerbakte paddenstoelen:

Geroerbakte biefstuk met citrus-spinaziesalade:

Citroen en knoflook st. Jacobsschelpen:

Confit de canard:

Kippenleverpaté:

Gember citrus hele geroosterde kip:

Zoete aardappel patat:

Butternut pompoensoep:
http://paleodietlifestyle.com/butternut-squash-soup/

Gember kip:
http://www.agirlworthsaving.net/2012/06/ginger-chicken-recipe.html

Pompoensoep maar dan met kokosmelk in plaats van room

Garnalen avocado salade met koriander:
http://paleocolitis.blogspot.nl/2012/09/garnalen-avocado-salade-met-koriander.html

Pork Chow Mein:
http://paleocolitis.blogspot.nl/2012/09/pork-chow-mein.html

Gamba's

Garnalen Chow Mein:
http://www.thepaleomom.com/2012/04/recipe-paleo-shrimp-chow-mein.html

Kip Pad Thai:
http://www.thepaleomom.com/2012/03/recipe-paleo-chicken-pad-tai.html

Voor als we botjes van kip over hebben:
http://www.thepaleomom.com/2012/03/recipe-chicken-bone-broth-revisited.html

Aziatische amandel en kip salade:
http://nomnompaleo.com/post/5728050931/asian-almond-chicken-salad#more

Kippenvoeten bouillon:
http://www.simplyrecipes.com/recipes/how_to_make_stock_from_chicken_feet/

Bijgerecht:
Avocado bananenchips salade:
http://www.thepaleomom.com/2011/12/recipe-avocado-banana-chip-salad.html

Toetje:
Banaan-avocado ijs:
http://www.thepaleomom.com/2012/03/recipe-avocado-banana-sorbet-with.html

Green smoothie ijsjes:
http://www.thepaleomom.com/2012/06/recipe-greensicles.html

Honing gember:
http://www.thepaleomom.com/2012/05/recipe-honey-candied-ginger.html
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Zelfgemaakte zuurkool

Ingredients:
4 or 5 heads of read or green cabbage, shredded;
1/4 cup sea salt;

Preparation:
Place the shredded cabbage little by little in your fermentation jar, pounding them vigorously and sprinkling some of the sea salt as you go.
Make sure the mixture fills the jar up to 1 inch bellow the top (because of the expansion), adding more if needed, and that the extracted water covers the vegetables entirely. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the cabbage.
Press the vegetables and keep them under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
Place the fermentation jar in a warm spot in your kitchen and allow the Sauerkraut to ferment for 7 to 10 days.
Check on it from time to time to be sure that the brine covers the vegetables and to remove any mold that may form on the surface.
A good way to know when it’s ready is to taste it during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.

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Green chicken masala

Ingredients:
2 lbs skinless, boneless chicken thighs, cut into 1-inch pieces;
1 cup full-fat coconut milk;
1 onion, finely chopped;
1/4 cup lemon juice;
1/2 cup water or chicken stock;
4 garlic cloves, minced;
2 cups fresh cilantro leaves;
1 cup fresh mint leaves;
1 jalapeño pepper, chopped coarsely;
1 1/2 tsp turmeric;
1/2 tsp cinnamon;
1/2 tsp ground cardamom;
1/8 tsp ground cloves;
3 tbsp coconut oil or clarified butter;
Sea salt and freshly ground black pepper to taste

Preparation:
Heat a large skillet over a medium heat and add the onion with the cooking fat. Cook, stirring occasionally, for about 5 minutes, until the onion starts to soften.
Add the chicken thighs as well as the turmeric to the skillet and continue cooking, still while stirring occasionally, for about 7 minutes.
Meanwhile, place the lemon juice, water or stock, cilantro, mint, jalapeño and garlic in a blender or food processor and process to obtain a smooth puree.
After the chicken has cooked for about 7 minutes, add the cloves, cardamom and cinnamon. Cook for another minute.
Pour in the coconut milk, season to taste with sea salt and freshly ground black pepper and add the herb puree.
Bring to a simmer and let simmer for about 15 minutes, until the chicken is well cooked and tender.

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Kokos-vanille ijs

Ingredients:
1 can coconut milk, full-fat;
2 eggs or 4 egg yolks (yolks alone will give even more richness);
Seeds from 2 fresh vanilla beans or 4 tbsp real vanilla extract.

Possible flavoring options (add any or a combination of the fallowing flavorings) :
1/2 cup of your favorite berries (chopped or blended to a puree);
1/2 cup coconut flakes;
1/4 cup finely chopped mint;
1/4 cup chopped nuts;
Lemon, lime or orange zest;
3 tbsp raw honey;
1/4 cup dark chocolate chips or flakes (you can take a high quality dark chocolate and chop it yourself to your liking).

Technique :
Boil some water in a pot and reduce to a simmer.
Place a heat proof bowl over it in a double boiler fashion and pour the coconut milk in it. Put vanilla seeds or vanilla extract with the coconut milk and heat until hot, but make sure it doesn’t come to a boil. If using flavorings such as mint or dark chocolate, you can add them now. You can also add chocolate at the end of the process to keep the pieces whole.
Whisk the eggs of yolks in a separate bowl. Add one ladleful of the now hot coconut milk to the eggs while whisking quite vigorously. What you’re doing is tempering the eggs and slowly bringing the temperature up without cooking the eggs and risking that they scramble. Add two or three other ladlefuls of the coconut milk mixture and incorporate them to the eggs while whisking continuously.
Take the tempered eggs and whisk in the bowl where the rest of the coconut milk is on the double boiler.
Whisk for a couple of minutes non-stop to form a thick custard. Make sure it doesn’t get too hot and the simmering water doesn’t touch the bowl.
Once the custard is ready, remove from the heat source and let it cool on the counter or the refrigerator.
You can add any other flavoring you want to use once the custard is cold enough to put a finger in it and feel comfortable.
Let it cool even more in the refrigerator before freezing it.
Put in your ice cream maker and follow its instructions or put in a baking dish in the freezer and stir vigorously every 30 minutes for about 2 to 3 hours until it’s set.
Take it out of the freezer for about 10 minutes before enjoying so it softens a bit. Serve with added coconut milk, berries, mint, coconut flakes or any other flavoring you might like.

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Romig paddenstoelenstoofpotje

Ingredients:
1 lb of mixed mushrooms, chopped with tough portion of stems removed (I used Portobello and White Button mushrooms and found them to be a great combination);
¼ cup of butter or ghee;
2 onions, chopped;
4 cloves garlic, minced;
Handful of fresh thyme, leaves picked;
¼ cup or so of red wine (this is really to taste, depending on how strong you want the flavor of the wine to be. A nice alternative to this would be fresh beef stock);
½ cup of heavy cream or full-fat coconut milk;
2 green onions, chopped;
Sea salt and freshly ground black pepper to taste

Preparation:
Before chopping the mushrooms, rinse them to remove any excess dirt and then pat dry.
Heat a large skillet over a medium heat. Add the butter butter or ghee.
Stir-in the onions and garlic. Cook until they begin to brown, about 7 minutes.
Add the mushrooms and season to taste with sea salt and freshly ground black pepper. After cooking for a few minutes you will notice that they let off moisture. You want to continue cooking until this moisture evaporates entirely.
Add the wine or stock as well as the heavy cream or coconut milk and stir well to ensure that the flavors are dispersed evenly.
Once the stew has simmered for a few minutes, add in the thyme leaves, green onions and adjust the salt and pepper seasoning. Allow to sit on a low heat for a few more minutes so that it thickens.

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Kip stoofpotje

Ingredients
One 4lbs roasting chicken;
½ cup of clarified butter, butter or other paleo fat;
2 onions, chopped;
4 cloves garlic, minced;
1/4 cup cassava, almond or coconut flour, or any other paleo flour (this is optional, as its only purpose is to thicken the stew);
2 cups of homemade chicken broth or stock (you may decide to add more if you find the stew too thick);
2 carrots, chopped;
2 celery stalks, chopped;
5-6 white button mushrooms, sliced or whole;
½ cup full-fat coconut milk or heavy cream;
2 green onions, sliced;
¾ cup of fresh or frozen green peas;
Sea salt and freshly ground black pepper to taste;

Preparation:
Cut the roasting chicken into pieces. Divide it into two thighs, two drums, two wings and two breasts.
In a large saucepan over a medium heat, melt the cooking fat. Once melted, add in the chicken pieces and cook until golden brown on all sides. Remove the chicken and put aside until later.
Add the onions to the same saucepan and cook in the remaining juices. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together.
If you wish to add a thickening paleo flour, do so now.
Whisk in the chicken broth. At this point you will be able to tell if the stew is too thick. If so, feel free to add more broth or stock, or even just water. Do so slowly while continuing to mix.
Add in the vegetables and chicken, along with any juices from where the chicken was resting.
Season to taste with salt and pepper.
Allow the stew to come to a simmer, and then cook on low, but still maintain the simmer.
Cover and cook for approximately 30 minutes.
Stir in the cream or coconut milk, green onions and peas.
Cook for just about another 2 minutes and serve.

This recipe makes about 6 servings. I found it to be a lot; however, it freezes quite nicely. Enjoy!

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Gegrilde perzik met prosciutto

Ingredients:
3 ripe peaches, halved and pitted;
6-8 slices good quality prosciutto;
1 cup balsamic vinegar;
1 tbsp honey, optional;
8-10 basil leaves;
2 tbsp coconut oil or clarified butter, melted;
Sea salt and freshly ground black pepper to taste;

Preparation:
In a small saucepan over a medium-high heat, bring the vinegar to a simmer and let simmer for a few minutes. When in beings to thicken, add the honey, if using, and season to taste with salt and pepper. Once the liquid takes on the form of a thick syrup, remove from the heat and allow to cool.

Fire up the grill to a medium heat. While waiting for the grill to heat up, brush some of the coconut oil or clarified butter over the open side of each peach. Place them on grill face down and allow to cook until golden brown. Cook on the other side for only a minute. 

Place the peaches face up on a large flat dish. Drizzle them with the balsamic vinegar syrup and then stuff the area where the pit was with prosciutto. Top with a basil leave and serve.

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Menu 17-23 sept

Maandag lunch:
Koude komkommersoep (zie: The Paleo Solution)

Maandag avondeten:
Thaise kippensoep:
http://paleodietlifestyle.com/thai-chicken-curry-soup/

Dinsdag lunch:
Kliekjes Thaise kippensoep

Dinsdag avondeten:
Garnalen mango salade:
http://paleocolitis.blogspot.nl/2012/09/garnalen-mango-salade.html

Woensdag lunch:
Sushi:
http://paleocolitis.blogspot.nl/2012/09/sushi.html

Woensdag avondeten:
Kip Alfredo met kelp noodles (zie: The Paleo Solution)

Donderdag lunch:
Kliekjes Kip Alfredo

Donderdag avondeten:
Tonijn in koriander marinade met spinazie:
http://paleocolitis.blogspot.nl/2012/09/tonijn-in-koriander-marinade-met.html

Vrijdag lunch:
Kliekjes tonijn met rauwe spinazie

Vrijdag avondeten:
Romig paddenstoelenstoofpotje:
http://paleocolitis.blogspot.nl/2012/09/romig-paddenstoelenstoofpotje.html
Plus kokos-vanille ijs met warme bosvruchten:
http://paleocolitis.blogspot.nl/2012/09/kokos-vanille-ijs.html
(of met gebakken appel en kaneel: http://paleodietlifestyle.com/paleo-dessert-baked-apples/)

Zaterdag lunch:


Zaterdag avondeten:
Gegrilde perzik met prosciutto en gebakken vis:
http://paleocolitis.blogspot.nl/2012/09/gegrilde-perzik-met-prosciutto.html

Zondag lunch:


Zondag avondeten:
Kip stoofpotje:
http://paleocolitis.blogspot.nl/2012/09/kip-stoofpotje.html

Voorbereiden voor later gebruik:
Sweet & salty trail mix:
http://paleocolitis.blogspot.nl/2012/09/sweet-salty-trail-mix.html
Gedroogd vlees

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Thaise kippensoep

Ingredients:
2 tsp coconut oil;
1 chicken breast, chopped;
1 onion, finely chopped;
1 red bell pepper, chopped;
1 cup button mushrooms, chopped;
2-3 tbsp curry powder;
2 cups water or chicken stock;
1 tbsp almond flour, optional, for thickening;
3 cups coconut milk;
1 tbsp fish sauce, optional;
½ tsp fresh coriander, finely chopped;
Sea salt and freshly ground black pepper to taste;

Preparation:
Add the coconut oil and chicken to a large saucepan over a medium heat. Toss the chicken in the oil and cook for about 2 minutes.
Add the onion, red bell pepper and mushrooms to the saucepan and cook for just a minute. Season to taste with salt and pepper at this point.
Coat the meat and vegetables in the curry powder (add up to 3 tbsp depending on how spicy you want the dish to be). Cook for just about 45 seconds.
Add the water or stock, almond flour, coconut milk and fish sauce. Stir well. Allow the soup to simmer for 5 to 10 minutes, until the vegetables are tender and the chicken is cooked through.
Adjust the seasoning, if needed, and top with the fresh coriander prior to serving.

Zie: http://paleodietlifestyle.com/thai-chicken-curry-soup/
en voor de curry powder: http://paleocolitis.blogspot.nl/2012/09/curry-powder.html
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Curry powder

1/2 tsp turmeric
1 tsp ground cumin powder
1/2 tsp ground coriander powder
1/2 red chili powder, to taste

optional: pinch of nutmeg, pinch of cardamom powder, pinch of cinnamom
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Paddenstoelen salade

Ingredients:
½ cup hazelnuts;
2 tbsp shallots, finely chopped;
3 tbsp rice vinegar;
9 tbsp extra-virgin olive oil;
2 pounds mushrooms (I used Portabello), sliced thickly;
2 tbsp butter or clarified butter;
6 oz fresh greens (arugula or baby spinach are two great options);
1 tsp fresh thyme;
¼ cup shallots, finely chopped;
Sea salt and freshly ground black pepper to taste; 

Preparation:
Preheat your oven to 375F. This step is only necessary if your hazelnuts still have the skin membrane on them. Spread the hazelnuts out on a baking sheet and roast them in the oven for about 8 minutes. You will know they are ready, as the skin will have already started to rise off the nut. Allow them to completely cool and then roll them through your hands so that the skin falls apart. Set aside.
As the hazelnuts are roasting, you’ll have time to prepare the marinade/vinaigrette. In a small bowl, combine the 2 tbsp of shallots, vinegar and a dash of sea salt. Whisk the mixture together and set aside for 5 minutes. This will allow the shallots to absorb the vinegar. Once the 5 minutes has elapsed, you can go ahead and whisk in 7 tbsp of the olive oil. Set aside for later use.
In a large skillet over a medium-high heat, melt the butter or clarified butter and add the remaining 2 tbsp olive oil. Throw in the mushrooms and sprinkle with the thyme and some salt and pepper to taste. The cooking time will very depending on what type of mushrooms you decided to go with. For the Portabellos, they need anywhere from 8 to 10 minutes, just until they have begun to turn golden and have shrunk in size quite a bit. At this point, you can add the remaining 1/4 cup shallots in with the mushrooms and continue cooking for another few minutes, until the shallots are soft.
Fill a large plate or bowl with the fresh greens. Transfer the mushrooms from the skillet on top of the greens. Pour over the vinaigrette and top with the hazelnuts (you may prefer to crush the hazelnuts). Eat and enjoy every last bite!

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Tonijn in koriander marinade met spinazie


Ingredients (serves 1):
1 tuna steak;
3 tbsp animal fat, coconut oil or clarified butter;
1 tsp ginger, minced;
2 cloves garlic, minced;
½ cup cilantro, finely chopped;
juice and zest of 1 lime;
½ avocado, sliced;
4 cups fresh spinach
Sea salt and freshly ground black pepper to taste;

Preparation:
This recipe requires the tuna to marinade for a few hours. It can always be a bit of a hassle if you were hoping to eat it right away, but I highly recommend the marinading time. Marinading any fish really helps to cover any “fishy” taste, making it a lot more enjoyable, especially if the taste of fish can sometime put you off . The marinating also really helps in keeping the fish moist and tender upon cooking. To prepare the marinade, combine your chosen fat or oil, ginger, garlic cilantro, lime zest and juice. Give it a good mix. Season to taste with salt and pepper. I opted for only a little sea salt, but you could really do without either. Give the tuna a good lather in the marinade and let it soak in it in the fridge for at least 2 hours.

Once you’ve allowed the fish to marinade long enough, remove it from the fridge and scrap off any of the excess marinade. Make sure you save the marinade for later. Fire up the grill to medium-high and allow the tuna to cook through on both sides for about 4 minutes per side. I say 4 minutes, but it really depends on the size of the steak and how cooked you like your fish. You can also alternatively cook it in a regular skillet at a medium-high heat if the grill is not an option for you right now.
While the tuna steak is grilling, cook your spinach in a large skillet with some additional cooking fat. It will only take a few minutes, just allow it to wilt completely and optionally season to taste with salt and pepper. Once it is cooked, remove from the skillet.

Using the same skillet, heat up the leftover marinade, the one used with the tuna, for a few minutes, just enough to heat it up and reduce it into more of a thick paste.
To serve, place the spinach on the bottom of the plate, topped with the tuna. Lay the sliced avocado atop the tuna and finish the dish off by adding the remaining cilantro marinade.

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Garnalen mango salade

Ingredients:
3 tbsp fresh lime juice;
2 tbsp olive oil;
2 large mangos, peeled, pitted and diced;
2 avocados, peeled, pitted and diced;
2/3 cup green onion, finely chopped;
2/3 cup cilantro, finely chopped;
1lb peeled cooked shrimp;
Sea salt and freshly ground black pepper to taste;

Preparation:
In a small bowl prepare the vinaigrette by combining the lime juice with the olive oil. Season to taste with salt and pepper and whisk together. Set aside.
In a large bowl, mix the mangoes with the avocado, green onion, cilantro and shrimp. Pour in the vinaigrette and give it a good toss. The salad is best served cold, so if you are not serving right away, allow it to chill until then.

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Honing-walnoot appels uit de oven

large apples for baking
raisins
walnut pieces
1 tablespoon of honey for each apple
cinnamon

Choose a variety of apple that bakes well such as McIntosh, Spy, Ida Red.
Core the apples with a sharp knife leaving them whole.
Arrange apples in a baking dish.

Mix together enough raisins (or currants) and walnuts with honey to fill the cored-out apples.
Add cinnamon to this mixture according to taste.
Fill the apples with honey mixture.

Bake a t 350°F (180°C) until apples are tender when poked with a fork (about 1 hour).

Alternatief:
Ingredients:
- 4 tart baking apples (cored and stem remove)
Baking apples: Golden Delicious, Rome Beauty and Jonagold
- 1/2 cup raw honey
- 4 tablespoons almond butter
- 1/2 cup apple juice
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 to 3 tablespoons nuts
- 3 tablespoons golden raisins

Preparation:
- Preheat oven 350 degrees F
- Stuff each apple 2 tablespoons honey and 1 tablespoon almond butter
- Dash each apple with nutmeg and cinnamon
- Line baking dish with apple juice Place apples in shallow baking dish.
- Bake for 15-20 minutes. Until honey caramelize and apples tender.
- Remove
- Top apples with caramelized honey, golden raisins and nuts.
- Serve warm. Can refrigerate and serve cold.




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Sushi

INGREDIENTS
▪ Sheets of nori seaweed
▪ 1/4 lb (or more) of favorite sliced meat or fish
▪ Avocado
▪ Thinly sliced cucumbers
▪ Thinly sliced carrots
▪ Any other veggies of choice

DIRECTIONS
Lay the nori shiny side down on a sushi mat. Place sliced meat on top of the nori. Spread avocado over meat in a thin layer or lay slices lengthwise about an inch from the bottom of the nori. Add a small pile of thinly sliced veggies at the bottom of the nori, too.

Fold the front edge of the nori over the toppings. After each fold, squeeze the roll to secure it tightly. Slice the roll into bite-sized pieces.




Alternatief:
http://www.theclothesmakethegirl.com/2010/07/24/riceless-soy-free-sushi-domo-arigato/
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