Archive for August 12th, 2011

August 12, 2011

Food Friday: OAMC Paleo (Freezer Cooking Paleo Style)

Well, I can’t say I have a ton of killer recipes (yet), but as I try things, I’ve been freezing small portions and reheating to see what works. Here is the short list so far:

Breakfast:

MomvsChaos Mostly Paleo Banana Muffins

(*slightly modified from Paleo Banana Bread on Robb Wolf’s site)

Gluten-free, grain-free, dairy-free

Ingredients

  • 2 cups almond flour
  • 1/4 cup flaxseed meal
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 4 really ripe bananas (mashed well)
  • 2 tbs grade B maple syrup
  • 4 eggs
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 375 degrees F.
  2. I’m always cutting corners, so I don”t usually bother with mixing wet and dry ingredients in separate bowls.  I start with the wet ingredients (mashed bananas, eggs, grade B maple syrup, and vanilla) and mix well.
  3. Add dry ingredients and stir until combined.
  4. Fill greased muffin tins or baking cups 3/4 full for 23-25 minutes, or until a toothpick inserted in the center comes out clean.

*the original recipe calls for nuts (pecans) and “local honey.” My kids are still averse to lumps of anything in their muffins, and I don’t have local honey.  Furthermore, I don’t really mind using grade B maple syrup because I believe it’s natural (comes from tree’s, right?), and it has lots of minerals.

Paleo Pumpkin Muffins

*quick note: I rarely eat the muffins above. They are totally delicious, but I think it’s best to have them occasionally. My kids have them twice a week (they’re still struggling with the transition), and I have them once a week.

Egg Cupcakes (link is to the Everyday Paleo Blog, but I got my recipe from the Everyday Paleo Cookbook). If these are frozen before they are completely cooled, or once frozen, if they defrost slightly and are refrozen, they will come out soggy and gross. Unfortunately, I learned this the hard way after making them for a vacation, freezing, placing in cooler, and attempting to freeze and reheat the first morning of our trip. They had barely defrosted at all in the cooler, but it was just long enough to ruin them. After all of that work too! So, if you go to the trouble of making these, be sure to store them correctly OAMC Paleo Style.

Lunch/Dinner:

Everyday Meatloaf (link is to the Everyday Paleo Blog, but I got my recipe from the Everyday Paleo Cookbook). I made this recipe using 12 jumbo muffin tins and cooked them for about 45 minutes. It freezes (and reheats) wonderfully as a loaf or muffins, however.

Garden Fresh Meatballs (link is to the Everyday Paleo Blog, but I got my recipe from the Everyday Paleo Cookbook). I made this into meatloaf because I’m not patient enough to make meatballs, lol.

MomvsChaos Ground Beef Curry Recipe (I made a quadruple batch, but multiply as needed)
-1 lb ground beef
- 1 package frozen stir-fry vegetables (I find the broccoli stir-fry is usually the one I can count on to be legume-free)
- 1 package frozen spinach
- scoop of yellow curry paste whisked with coconut cream and a bit of water to taste.

Brown the ground beef.
*If using grass-fed beef:
remove the meat from the pan but reserve the fat to stir-fry the veggies.
*If using grain-fed beef, drain the fat and rinse the meat in a colander. Then add a tablespoon or two of coconut oil to your pan.

Now you should have a pan with beef fat or coconut oil. Add the frozen stir-fry veggies and spinach and sauté until cooked. While the veggies cook, whisk together curry paste, coconut cream, and water. Make as much sauce as you like. I usually end up making 1/2 cup to 3/4 cup per pound of meat. Add sauce to vegetables, then return meat to pan. Reduce heat to low, cover, and let simmer for 5-10 minutes to let the flavors blend. Allow to cool, then spoon into freezer safe containers and freeze. I usually take this out of the freezer a full twenty-four hours before I want to eat it, then microwave to warm. Super simple!

As a side note, I found the BEST disposable muffin liners for paleo baking/cooking. Before going Paleo, I never used muffin liners. They aren’t exactly eco-friendly, and I know how to grease a muffin tin just fine, thank you! I had no idea how badly paleo muffins would stick to the pan, despite my valiant attempts at greasing every nook and cranny! I started searching on Amazon, and stumbled across these parchment paper muffin liners. I love, love, love them. I used them for the muffin recipes above, as well as the meatloaf muffins. They are amazing and a MUST for Paleo baking. That said, I hate to be so wasteful, so I’m testing out some new silicone muffin liners this weekend- I’ll be sure to let you know how they work!

Have any of you tried OAMC Paleo Style? What recipes work for you? Please share!