Smokey Mustard Pork Steak with Mushrooms

As I have mentioned before, I'm not a big pork fan. Growing up we didn't eat it and I never really thought too much about it. Now that we eat clean I am constantly on the lookout for local grass-fed/pastured meat products.
 On my weekly trip to the farm stand on Sunday morning I was surprised to not only find Pastured Pork, but several different cuts. I ended up leaving with a bit of everything (except the sausage because I was unsure what was added) and a determination to find ways to enjoy it. So with my Pork Belly brining in the fridge for a couple days (I will share my experience making bacon later) I set out to conquer some Pork Steaks.
I was pleasantly surprised with the outcome! These turned out great and I will be picking up some more of this cut when I got to the farms stand this Sunday. I hope you enjoy!

Smokey Mustard Pork Steaks with Mushrooms
1.5lb Pork Steaks (I had 2- .75lb steaks)
2 Tbsp Onion Powder
1 Tbsp Paprika
1 Tbsp Mustard Powder
1/4 tsp Salt
4 oz White Mushrooms
1/2Tbsp+3 Tbsp Grass Fed Butter
1 C Chicken Stock or White Wine

In a small bowl, combine onion powder, paprika, mustard powder and salt.

Liberally sprinkle the seasoning on both sides of the pork steaks.
Heat 1/2 Tbsp butter in a large cast iron skillet.
When the skillet is very hot, sear the pork steaks for 3 minutes on the first side and 2 minutes on the second side.

You may need to do this in 2 batches so as not to overcrowd the pan and decrease the temperature.

 While the steaks are cooking wash and slice the mushrooms.

After the pork steaks are seared on both sides, removed them both from the skillet and add remaining butter to the pan.

 Once melted add chopped mushrooms and allow them to fry for 3-5 minutes when the pan begins to look dry.

Add in chicken stock or white wine and scrape the bottom of the skillet with a spatula to make sure all the yummy bits from the bottom come off.

 Add pork steaks back into the pan and nest it down into the sauce.

Turn down the heat to medium and cook for an additional 7-10 minutes (depends on the thickness) or to your desired degree of done (145 degree internal temperature is safe to consume, which can still be a bit pink). The sauce will be nicely reduced. Plate and enjoy!

Honey-Sesame Chicken

This recipe turned out really well. It is a twist on the same-old, inexpensive cut, chicken drumsticks. Both my husband and I agreed it was very similar in flavor to Chinese takeout we have had in the past. I hope you enjoy it as much as we all did!

Honey-Sesame Chicken
1.5 lb Chicken Drumsticks (about 6 drumsticks)
2 Tbsp Honey
2 Cloves of Garlic
4 Tbsp Sesame Oil
2 Tbsp Avocado Oil (or another mild flavored oil)
3 Tbsp Coconut Aminos
1 Tbsp Dried Minced Onion
1/4 tsp salt
Fresh Ground Pepper
Red Pepper Flake
Sesame Seeds

Preheat oven to 375.

In a medium size bowl, combine all ingredients except chicken and sesame seeds.  

Place chicken into a broiler safe baking dish. (I didn't do this, and ended up having to transfer it before broiling. Save yourself some dishes and do it from the start ;-))

Pour prepared sauce over chicken in the pan and ensure all the pieces are coated completely. Place in the oven for 15 minutes.

After 15 minutes remove from the oven and carefully roll chicken around in the sauce to re-coat all the sides. Place back in the oven for an additional 15 minutes or until the juices run clear. Remove from the oven, roll them around to re-coat, and place the oven broiler on low. 

Sprinkle chicken with sesame seeds and place in the broiler for 3-5 minutes till nicely crisped.

 Enjoy! 

Asian Cucumber Salad with Bison Burger

The last couple months, while we have stayed Paleo overall, have been a little more lax than normal. We have had birthdays and parties that have called for cupcakes, cakes and other treats. This is fine every once in a while, but I have a renewed vigor for a bit of detoxing this month. While we are not officially doing any of the detox/cleansing programs, I am going for the month without treats, baked goods and just a bit cleaner overall.

With that being said, my recipes this month will be reflective, along with a couple more food diary type entries showing what exactly we are eating. I know there are quite a few group and individuals starting up clean eating programs this month, so let me know if there is a particular area you are struggling with that I may be able to help with!

Asian Cucumber Salad
3 Tbsp Apple Cider Vinegar
3 Tbsp Coconut Aminos
2 Tbsp Almond Butter
2 Tbsp Sesame Oil
1 Glove Crushed Garlic
1 Tbsp Avocado Oil (or other mild flavored oil)
2 Tbsp Onion Powder
1/2- 1 tsp Salt
7 Mini Cucumbers (about 2 regular Cucumbers)
1/2 lb Carrots
3 tsp Sesame Seeds

Asian Bison Burgers
1 lb Ground Bison (or other meat)
1 tsp Sesame Oil
1 tsp Apple Cider Vinigar
2 tsp Coconut Aminos
1 Tbsp Almond Butter
1 Tbsp Onion Powder
1/2 tsp Salt

Thai (No) Peanut Sauce

To make the Cucumber Salad:

Combine all ingredients except cucumber, carrots and sesame seeds in a large bowl.

Slice cucumbers and carrots into bite size pieces.

Add them into the prepared sauce.

Place the salad in the refrigerator to meld for several hours prior to serving.

While the salad is melding prepare burgers and THIS awesome sauce to go over them.
 Combine all burger ingredients.

 Form into 4- 1/4 lb burgers. 

Cook how you like. (We like ours the medium-well in a cast iron pan.)

Place the Cucumber Salad in a bowl, top with the warm burger, Thai (No) Peanut Sauce and the Sesame Seeds.

Enjoy!

Ranch Tree Huggers

These came out really yummy, and again, the kids love the exciting presentation. Hope you enjoy!

Ranch Tree Huggers
1 lb Ground Bison (beef would work well)
1 lb Ground Turkey
1 Egg
1 Tbsp Dried Thyme
3 Tbsp Onion Powder
3 Tbsp Dried Parsley
1/2 tsp Salt
2 tsp Garlic Powder
10-12 Asparagus Spears
Avocado Oil to drizzle

Preheat oven to 350.

Combine all ingredients, except asparagus and avocado oil in a food processor or a large bowl.

 Process to combine, or use your hands. Wash and trim asparagus spears.

Take the meat mixture in about 3 oz pieces.

 Flatten in your hands, place asparagus spear over the meat and form it around the spear. Squeeze to keep it tight around the spear and place on a baking sheet. (Sorry, couldn't get a picture because my hands were all gooey while making these.)

  Drizzle avocado oil over spears.

 Place in preheated oven for 20 minutes.  Following baking, broil them on low for 5 minutes.

Remove and enjoy!

Cinnamon-Cashew Butter and MORE

I've posted a couple snack/lunch ideas on the Facebook page lately, but wanted to take the time to share them on here for those of you who may not see them there. These are a couple of our favorite snacks, or tips, that have helped my family maintain good nutrition, and maybe they will help you as well. I would also love to hear your ideas when it comes to getting the whole family eating healthy.

But first, I will share my super yummy, crazy simple, recipe for Cinnamon-Cashew Butter, mmmm! This stuff is delicious, and you will never want to purchase the store bought stuff again!

Buffalo-Ranch Pulled Chicken

This recipe turned out really good. It had the perfect balance of spice and flavor with the combination I used. It was super easy to throw in the slow-cooker between my morning and afternoon activities, and when we all got home this evening we were able to fill our tummies quickly before my husband ran back out the door. My husband told me this was definitely one to do again! I hope you all enjoy it as much as we did!

Note: I can't always afford all Grass-Fed meats, so chicken is where I generally skimp. Because the fat is where the majority of the pesticides and toxins reside, I choose to purchase boneless/skinless chicken breast and add in healthy fats (butter, coconut oil, etc) into the meal in other places. This allows me to keep a lower budget and still get the nutrition my family needs.

Buffalo-Ranch Pulled Chicken
5 Frozen B/S Chicken Breasts
1/2 Tbsp Dried Parsley
1 tsp Garlic Powder
1 Tbsp Onion Powder
1/2 tsp Dried Thyme
1/4 tsp Salt
1 C Frank's Red Hot Sauce

Place frozen chicken breasts into the slow cooker.

Forgot the Thyme in this picture

 Mix together all remaining ingredients in a bowl.

Pour sauce over frozen chicken breasts and turn to low.

Cook for about 5 hours.

 Using two forks or tongs, shred chicken.

Enjoy!

Inspiration...

I've wanted to share a story with you guys for a while now, but in the craziness that is life I haven't got around to it, till now. This blog is primarily focused on the food that goes with the Paleo Lifestyle, but an additional factor that is so important is the exercise and movements incorporated. For me, the program of choice is Crossfit. I LOVE everything about it. I am constantly encouraged by a community to do my best, improve, and reach for more in my workouts. I never get bored with my workouts and I will say there are very few times that I don't want to go to the Box. This is my happy place!

I have received a lot of questions and remarks from family and friends about this 'extreme' fitness program, Crossfit. No one seems to get that the 'Fire-Breathers' you see or hear about are not who make up the majority of the Crossfit community. Now mind you, it can get extreme, if you want it to, but it is not just for super athletes.  There are more of us tailoring the WODs (workout of the day) each day to our skill and ability level than those performing the workout prescribed. We have participants in our Box from 14 to their 60's, and we all get a great workout at our ability level. ANYONE can do this!!

This is me when I could only Snatch 45lbs. I can now do 95lbs!

My friend and fellow Rain City Crossfitter, Tovah shared her experience with Crossfit in her blog recently and I was so inspired that I asked her if I could share it with you guys as well. Tovah isn't a crazy athletic person, though I must say these guns are looking more and more intimidating by the day!

She is a normal person, not wanting to loose a ton of weight, or gain crazy muscle mass, but rather just improve herself, which she has done! She is an encouragement in the gym, a great cheerer in the brutal-est of WODs, and someone I have come to really enjoy not just working out with, but becoming friends with. I hope you all enjoy her writing as much as I did!
Here is an excerpt from Tovah's Blog. Head over and check out the rest of the story and the pictures she shares. It really is a great inspiration!

I have come to value my time at Rain City crossfit, not only because I’m stronger and my clothes fit better but because it is something that Clark and I can share. In fact when I think about the benefits of doing crossfit there are so many.  I have accomplished physical feats that I would have never thought I could and that makes me proud of myself. My coaches are so encouraging and I love hearing that I am doing well and performing the skills correctly. As an adult I know there aren’t many places where I receive praise for my efforts–a lot of things at work or at home are expected of me and so even if I do a good job it is just part of the routine. Sometimes I think the greatest motivator for me to go work out is just to hear my coaches and the other crossfitters cheer me on and tell me I’m doing well. I love hearing Clark tell me how proud he is of my efforts. Crossfit is also great at making me feel like I am part of a group–we all work out and suffer together. But in a good way. I’m sounding like quite the fan of Crossfit, and I am. Anything that lets me eat cookies guilt free is an awesome thing.

I know sometimes it is discouraging to see other people who are more genetically gifted/athletic pick up crossfit skills more easily and so when I feel like that I like to look back at pictures and see how far I’ve come. I think everyone should take a “before” picture because sometimes it is hard to see the progress that happens bit by bit. And I think sometimes Clark forgets how far he has come too. He has always been tall and slender as an adult but he wasn’t nearly as healthy or as strong as he is today. What do you say, want to see some before and after pictures? Oh yeah you do. Let’s start with Clark! And maybe just skip over me? no? Okay to be fair my before and “progress” photos will be shown too.