St. Patricks Day Recipes

Here is your one-stop Paleo (some non-Paleo) St. Pattys Recipe Shop!

The top section are my recipes (some before I went Paleo but they are so darn delicious and cute..) And the bottom I have included some other delicious recipes to enjoy this St. Pattys while not messing up your Paleo or Whole30 lifestyle!

Here is my delicious Sweet Potato Corned Beef Sliders & Cauliflower Colcannon Food Porn!

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Piggy Tummy Recipes

Paleo Sweet Potato Rolls

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Paleo Cauliflower Colcannon

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Life’s too short to not be Irish (Non-Paleo Recipes)

Irish Potatoes

Bailey’s Irish Cream Chocolate Mousse Cake (Non-Paleo Recipes)

Baileys Cake

Luck O’ The Irish Cupcakes (Non-Paleo Recipes)

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Paleo Irish Recipes from Other Sources

St Pattys Day Green Pancakes

Irish Stew

Roasted Cabbage with Lemon

Bacon & Avocado Deviled Eggs

Shamrock Shake

Irish Cabbage Rolls

Avocado & Coconut Grasshopper Bars

Happy St. Patricks!

May the luck of the Irish be with you!

Paleo Cooking Extravaganza!

I got my wish and was snowed in today!!

The reason I wished for it is because I have a bad habit of doing too much and get myself totally exhausted.  It was nice to have an excellent excuse to just stay in today and relax!  Well..I use ‘relax’ loosely since I did cook for quite a few hours..But that is relaxing to me!  Here is what I was up to today..

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View from my front window this morning..It’s still snowing 8 hours later..

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I got out my stack of Paleo cookbooks and got to work!

I just picked up The Frugal Paleo and I am absolutely in love!  The recipes have simple ingredients you don’t have to go on the hunt for and most definitely affordable items.  Also there are plenty of recipes in here for people who may be paleo-phobic..its just a cookbook full of real tasty food!  I bought this book after I did my grocery shopping and the ingredients in here are so basic I was able to make a recipe with items I already had on hand! Fantastic!

My menu for this week:

I want to make a note and say when I cook from cookbooks I do not intend to share recipes if the author did not release them on the web.  If you want the recipes you’ll have to purchase the books..Its worth it – trust me!

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Pumpkin & Tomato soup from The Paleo Kitchen

Super cozy creamy soup with pumpkin, diced tomato and some coconut milk.  Delicious!

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Spinach & Artichoke Stuffed Mushrooms with Crab also from The Paleo Kitchen

The original recipe was just spinach and artichokes in a portobello mushroom but I added crab to make it an entree and paired it with organic garden tomato sauce.

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Ranch Chicken topped with Bacon & Mushrooms from The Frugal Paleo

The original recipe is just the ranch chicken with mushrooms and bacon but I put it on top of zoodles with spicy arrabiata sauce and buttered carrots.  I think I am most excited for this dish!!

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This is actually from last weeks menu but I love it so much I had to share!  I finally tried Yucca fries for the first time and I am most definitely hooked!  Just cut Yucca into fat steak fry-like strips and coat them in the fat of youre choice (I used ghee) and shake on some sea salt and pepper..maybe some garlic or onion powder if you’re feeling extra zesty!  Bake in the oven at 400º for about 20 minutes and flip halfway through cooking.  Yumma Fries!!

As for snacks this week I will also be making awesome energy bars from Real Life Paleo which is like Epic bars since its organic beef paired with cashews and cranberry..So good!  I also have some cut up fruit, raw veggies and Lara Bars.  I sort of had a crummy week when it comes to eating right but I am on track with the help from some amazing Paleo recipe makers!

Paleo Clam Chowder

If you haven’t read the bone broth post you may want to check that out first..

Now are you ready for a soup so flavorful that it’ll blow your mind?

No need to go any further..Piggy Tummy has got your back!

I decided I wanted a creamy soup that did not taste like coconut.  I am new to Paleo and sometimes it starts to make me a little coco-nutty…see? it’s kicking in again..

I decided to make another chicken bone broth and try to make a creamy soup using cauliflower to cream it up instead of coconut milk.  I was a little bit nervous about the texture being a little gritty from the cauliflower.  It was far from it! It was super creamy and had the perfect mouth feel and flavor of a sinful cream soup.

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Paleo Clam Chowder

  • About 6 cups of bone broth – depending on the thickness you want your soup
  • 1 head of cauliflower
  • 2 cans of clams
  • 1 bottle clam juice
  • 1 cup onion
  • 1 cup carrot
  • 1 cup celery
  • 1 cup mushroom
  • 1/2 lb bacon
  • salt, pepper & hot sauce to taste

Fry up the bacon, chop it up and set aside (save that bacon fat! its GOLD!)  Chop up 1 head of cauliflower and add just enough bone broth to cover the top of the cauliflower.  Once the cauliflower is fork tender use a stick blender to puree to desired texture.  I mixed mine extra long to make sure it wasnt gritty.  I added the clam juice at this point to thin out the mixture and added more bone broth to desired texture. Transfer bone broth/cauliflower mixture to another bowl and add enough bacon fat to the pot to saute vegetables.  Saute until tender and add creamed mixture back to the pot on low (otherwise it bubbles up on you).  Add bacon and clams and season to taste.

This soup was so good it made me weep tears of joy.

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Don’t Be Scared of Bone Broth!

I will admit everything I have learned about bone broth I learned from Stacy Toth @ paleoparents.com.  Here is the bone broth show if you want to listen more of the benefits and such of bone broth.  Otherwise read on to how I made mine and what I have made with it!

First things first.  As a trained chef I was curious to know what the heck was the difference between making bone broth and making stock.  I have made stock countless times and figured why is this such a big deal?  The difference is the amount of time taken to make bone broth.  Stock is just a few hours and bone broth requires a buttload of time! Yes that is a measurement of time indeed.  Normally with stocks I would use the bones and carcasses of stuff I was cooking with and didn’t need for the recipe.  With bone broth I learned from The Paleo View that using feet tends to be the best and most nutrient dense..so that is what I got!  I felt like the weird lady at the store who bought feet..

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For my first bone broth I did chicken feet and trotters (pigs feet).  I was a bit nervous about leaving a pot on the stove while I was sleeping so I did the crock pot method.  I added the feet to the crock pot and just filled the rest with water.  I cooked the broth overnight and while I was at work.  When there was maybe 4 hours left of cooking time I added my onions, carrots, veggies and fresh herbs.  I used thyme and rosemary.

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I strained out the stock and disposed of the bones and smooshy vegetables.  I know there’s things that can be done with bones..however I am not at ‘that’ level of Paleo. Haha.

I will admit my first response to having bone broth was not what I expected.  I figured with all the time it took to cook this stock it would have the most amazing chicken flavor known to all mankind!  When I tasted it I was stunned to find it a little bland.  Then I remembered in the book “It Starts With Food” it explains how the problem with processed foods is that it creates flavors that don’t exist in nature.  I was expecting that crazy chicken flavor you get from processed bases and bouillon.  Once I got over that I was in love.  I realized how nutritious this was for me and all the health benefits this nutrient packed soup would provide.  No processed junk.

The first soup I made was just a basic chicken and vegetable.  It was okay but not nearly as good as the second I made…

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This was my second bone broth attempt with beef instead.  I used cows feet and trotters again and the same veg and herbs. I made my own little version of Italian Wedding Soup…Amazeballs.

Italian Wedding Soup

  • 8 cups beef bone broth
  • 1 lb sausage, rolled into small meatballs, browned
  • 2 cups carrots, chopped
  • 1 cup celery, chopped
  • 2 onions, chopped
  • 1 cup mushrooms, chopped
  • 1 tablespoon garlic, crushed
  • 1 can diced tomato and juice
  • 1 can tomato paste
  • Olive oil for sauteing

Saute vegetables in olive oil until browned, a little bit further than just a sweat.  Brown sausage in another pan, it is okay for them to be a little bit pink in the middle since it will continue to cook in the soup.  Add broth and tomato product to the vegetables and stir.  Bring to a boil and let simmer for about 1 hr.  Add meatballs and let them finish cooking about 10-15 min.  Serve!  Delish!

 

I am now hooked on bone broth and make a new soup just about every week.  I even keep a jar handy in the fridge for when I need some extra broth for vegetables or making cauliflower rice.