Smoked Trout Brine

This is the brine my husband uses every year when he smokes the trout he catches at Roaring River State Park

Brining ingredients
For up to 2 lbs. of fish or fillets
½ gallon water (preferably bottled),
room temperature
1 C. salt (preferably Kosher)
½ C. brown sugar
3 T. lemon juice
1 t. onion powder
1 t. allspice
1 t. ground pepper

Mix ingredients in a glass or ceramic container until thoroughly dissolved.

Place fish in brine, ensuring all pieces are completely submerged. Put dinner plates on top of fish or fillets to keep them underwater.

Refrigerate for the following time:
Weight of each*
piece of fish or fillet Time**
¼ lb. to ½ lb. 45 min.
½ lb. to 1 lb. 1 hour
1 lb. to 2 lbs. 2 hours
* Total weight is irrelevant
** For skin-on fish, increase time by 25%

Remove fish from brine, lightly rinse in cold water, and pat dry.
Place fish on lightly oiled bakers racks.
Elevate racks in front of a fan. Dry for one hour to produce a thin glaze, called a pellicle, on the fillet. This makes the smoked fish tastier, firmer, and more attractive.

Recipe: http://fwp.mt.gov/mtoutdoors/HTML/articles/recipes/smokedtrout.htm

Bacon Ranch Potato Salad

The ranch dressing alone in this dish is reason to make it. So delicious!!

Ingredients

for the ranch:

• 1/2 cup homemade paleo mayo or purchased paleo mayo
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika or smoked paprika
• 2 tsp dried chives
• 1/2 tsp fresh chopped dill dried is okay too
• 3/4 tsp fresh lemon juice
• 1/8-1/4 tsp salt

for the potato salad:

• 1 1/2 lbs small red skinned potatoes scrubbed
• 8 slices nitrate free bacon* sugar free for Whole30 cooked and crumbled
• 1 bunch scallions light and dark green parts, thinly sliced
• Ranch dressing to toss with

Instructions

1. Bring a large pot of salted water to a boil and carefully add the potatoes, return to a boil and cook for about 20 minutes or until fork tender (they should be soft, but not so soft that they’re falling apart)
2. Drain the potatoes and chill them in the fridge until at least room temp. (the freezer will work if you’re in a hurry.)
3. While the potatoes cool, prepare the ranch dressing by whisking together all ingredients until well combined, then chill in the fridge until ready to use.
4. If you haven't already, cook your bacon until crispy in a large deep skillet, drain/cool on paper towels, and crumble.
5. Once potatoes are cooled, cut them into bite size pieces and toss with the crumbled bacon and sliced scallions, then the ranch dressing. Garnish with more scallions and bacon or fresh dill if desired. Enjoy!
   
   
   Recipe:www.paleorunningmomma.com

30 second homemade mayo

This is super easy and I love using my immersion blender for it. Makes 1 cup and can be stored in fridge for up to one week.

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Ingredients:

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• 1 C. extra light tasting olive oil or culinary algae oil
• 1 Tbsp. white wine or white balsamic vinegar
• 1 egg
• 1/2 Tbsp. mustard
• pinch of salt

Instructions:

1. In a large mason jar add olive oil
2. Add egg into oil
3. Add vinegar, mustard and salt to egg and oil
4. Let all ingredients settle to the bottom
5. Once settled, take immersion blender and place all the way down to the bottom of the jar, placing blade over egg yolk
6. On high, turn immersion blender on and slowly raise up and down throughout mixture until oil emulsifies, roughy 30 seconds

Recipe: www.thewholesmiths.com

Beef & Broccoli Easy Stir Fry {Whole30 & Paleo}

This dish is sooooo good. I will say, I did not use the fish sauce. Bad experience with this in the past, but it really tastes great without it! Another favorite with the family too!


Ingredients 

• 1.25 lbs flank steak 
• 1 Tbsp coconut aminos* 
• 1 tbsp raw apple cider vinegar 
• 1/2 tsp sea salt 
• 1 and 1/2 -2 heads broccoli 
• 2 tbsp water 
• 2 tbsp coconut oil or preferred cooking fat 
• 2 tbsp minced fresh ginger 
• 1/4 cup thinly sliced scallions 
• 2 cloves garlic 

For sauce: 

• 6 Tbsp coconut aminos 
• 2 tbsp pure sesame oil 
• (1/2 tbsp fish sauce- I did not use this)
• 2 tbsp water or broth 
• 2 tsp tapioca or arrowroot starch 
• 1/8 tsp sea salt 
• Toasted sesame seeds and more thinly sliced scallions for garnish

Instructions 

1. Place the sliced beef in a large bowl and toss with with the 1 tbsp coconut aminos, 1 tbsp acv, and 1/2 tsp sea salt. Cover and allow to marinate for at least 15 minutes (or up to 30) while you prep the other ingredients 

2. For the sauce, whisk together the 6 Tbsp coconut aminos, 2 tbsp water or broth and tapioca or arrowroot starch until dissolved, then whisk in the remaining sauce ingredients until well combined, set aside. 

3. Make sure to have all your ingredients prepped and ready to go before beginning to cook the broccoli. 

4. To cook the broccoli, heat 1 tbsp coconut oil in a large skillet or wok over high heat. Add broccoli and toss to coat, then lower the heat, add the 2 tbsp water and cover the skillet (anything that mostly fits will do) for about 30 seconds, until bright green. Remove to a plate and set aside. sliced very thin (about 1/4 inch strips) against the grain for meat marinade for meat marinade for meat marinade cut into florets (about 12 oz florets) for broccoli divided white and green parts, divided minced Red Boat is Paleo and Whole30 friendly 

5. Remove the skillet from heat and allow it to cool enough to wipe out any water/broccoli pieces. Add the second Tbsp coconut oil to the skillet and heat over high heat. After preheated, add the sliced beef in a single layer and brown on one side - this will happen very quickly. Use tongs to flip the beef, and immediately add the garlic, white scallions, and ginger, stir to combine. 

6. Add the sauce and continue to stir and cook for about 1 minute, until thickened. Lastly, add the broccoli and green onion, toss/stir to combine with the beef and sauce and cook while stirring for just 15-30 more seconds, then remove from heat. 

7. Top with more sliced green onion and toasted sesame seeds if desired. Serve alone or with cauliflower rice - enjoy

https://www.paleorunningmomma.com/beef-broccoli-stir-fry-whole30-paleo/

Whole30 PF Changs lettuce wraps

If this recipe did not have great reviews, I may not have tried it. I love PF Chang's lettuce wraps but I don't love mushrooms. And considering this recipe called for a whole cup of them, I almost passed it up. But I'm so glad I didn't. I couldn't even taste them- which is a compliment coming from me :).

This was a huge hit with the whole family!

Ingredients

• 1 tablespoon olive oil
• 1/2 yellow onion , diced
• 1 cup baby bella mushrooms , minced
• 3 cloves garlic , minced
• 1 pound ground pork or ground chicken
• 1/2 cup shredded carrots
• salt and freshly ground black pepper
• 1/4 cup coconut aminos
• 2 teaspoons sesame oil
• 1 teaspoon rice wine vinegar
• 1 tablespoon almond butter
• 2 teaspoons freshly grated ginger
• 1 tablespoon Whole30 compliant hot sauce , sriracha or sambal oelek if not on Whole30 (or make the homemade sriracha recipe in the notes)
• 8- ounce can water chestnuts , diced
• 3 green onions , thinly sliced, 1 tablespoon reserved
• 1 head Bibb lettuce , leaves gently removed from stem

Sauce:

• 1/4 cup coconut aminos
• 1 1/2 teaspoons sesame oil
• 1 teaspoon rice wine vinegar
• Compliant hot sauce to taste
• 1 tablespoon green onions from above ingredients
• Salt

Garnishes

• black sesame seeds
• thinly sliced green onions

Instructions

1. In a large skillet set over medium heat, heat olive oil. When the oil is hot, add onion and cook for about 3 minutes or until beginning to soften, then add mushrooms and cook 3 more minutes, or until onion is translucent and mushrooms are softening. Add garlic and cook just until fragrant, about 30 seconds, stirring constantly.
2. Add ground pork and cook until browned, crumbling with a wooden spoon or spatula. Add carrots and stir until starting to soften, about 3 minutes.
3. In a small bowl, combine 1/4 cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, almond butter, ginger, and hot sauce. Whisk until smooth then pour over meat mixture. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat.
4. Make sauce: whisk together all sauce ingredients in a small bowl.
5. When ready to serve, spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf and serve with sauce.

http://40aprons.com/whole30-lettuce-wraps-pf-changs-recipe/

Paleo Shepherd's Pie

Shepherd's Pie is a staple in every British household and ours was no exception. I remember secretly cheering as a child when I knew Mom was fixing this for dinner. One of my favorite parts was the melted cheese on top that Mom had set under the broiler just before serving. While the nutritional yeast in this recipe is not exactly as yummy as real cheese, it does give the same added creaminess to the potatoes. The only modification I had to make was eliminating the brussel sprouts. I keep finding recipes to sneak them in, and the family just will not let me win. So...I replaced with green beans. Peas would also be a good option. And so this recipe...while not Mom's, is a great Paleo option to a childhood classic.

Ingredients

Beef Mixture:

• 1 tbsp ghee for cooking
• 1 1/2 lbs grass fed ground beef
• Sea salt and pepper (for seasoning beef
• 1 cup carrots diced
• 1 1/2 cup Brussel sprouts chopped (or green beans/peas/whatever veggie you like)
• 1 medium onion chopped
• 2 cloves garlic minced
• sprinkle of sea salt for veggies
• 3/4 cup beef or chicken bone broth
• 2 1/2 tbsp tomato paste
• 1 tsp fresh minced thyme
• 1 tsp fresh minced rosemary

Mashed Potatoes:

• 4-6 russet potatoes or 2 1/2 lbs peeled and cut into 2” pieces
• 2/3 cup full fat coconut milk blended prior to adding
• 3 Tbsp organic ghee
• 3 Tbsp nutritional yeast
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

Prepare the potatoes:

1. Heat a 3 quart pot with water, sprinkle with salt and bring to a boil. Add 2” potato pieces to the boiling water, and cook until very soft
2. Drain the potatoes and return to the pot. Set heat to low and add the ghee and coconut milk. Mash with a potato masher over very low heat, once smooth, turn heat off and add nutritional yeast, salt and pepper. If you want your potatoes really creamy, you can use an immersion blender at this point (I just put mine right in the pot.)

Prepare beef mixture and assemble/bake pie:

1. Preheat your oven to 375 degrees
2. In a deep oven proof skillet* (mine was 10”, add beef to skillet and sprinkle with sea salt. Brown beef over med/hi heat breaking up lumps with spoon. remove from skillet to a plate with slotted spoon and set aside.
3. Adjust heat to medium and add Brussels sprouts and carrots to skillet, stir to coat and cook about 2 minutes, then add onions and cook until softened. Add garlic and sprinkle veggies with a bit of sea salt, stir, then cover the skillet briefly to soften carrots until fork tender, if necessary.
4. Add the remaining ingredients for the beef mixture to the skillet, stir to combine, then return beef to skillet and stir to coat, simmer for 2 minutes or so to thicken the sauce and blend flavors.
5. Spread all the mashed potatoes over the beef mixture and use a spoon or spatula to smooth the top. Sprinkle with parsley, then place skillet on a large baking sheet (to catch any bubbling sauce) and bake in the preheated oven for about 20 minutes, until sauce is bubbling and top begins to turn light brown.
6. Remove from oven, allow to sit about 10 minutes before serving hot. Enjoy!

Recipe Notes

*If you don't have an oven proof skillet, you can use a casserole dish instead to bake your shepherd's pie - cook beef mixture in a skillet and then transfer mixture to casserole dish once done cooking; spread mashed potatoes over the top and bake as instructed

Recipe: www.paleorunningmomma.com

One-Pan Crispy Bacon Wrapped Chicken

This recipe is almost too easy to be this good. We are now back on sports schedules so quick, healthy meals are a must. And, I'm not sure why, but up until this month I had never cooked with chicken thighs! My go-to has always been chicken breasts so this was a stretch. But the more I read, certain recipes specifically stated "do NOT use chicken breasts...they will dry out". I heeded the warning and oh my goodness..they are so right! These things are so flavorful and retain moisture!
Also, I'm not a fan of soggy bacon. And this recipe gives great tips in keeping it crispy.

We served with green beans sautéed in leftover bacon grease. Because...why not, right? :)

Servings 6 -8 servings

Ingredients 

• 5 boneless skinless chicken thighs
• 10 slices nitrate free bacon
• 2 tsp onion powder 
• 1/2 tsp smoked paprika 
• 1/2 tsp fine grain sea salt 
• black pepper 
• fresh herbs as desired 

Instructions 
1. Mix the onion powder, paprika, salt and pepper in a small bowl and sprinkle over all the chicken. Heat a large cast iron skillet over med-hi heat and preheat your oven to 400 degrees.
2. Wrap one slice of bacon around each chicken thigh half, twice, to cover the chicken surface as much as possible.
3. Add each chicken piece to the skillet, seam side up. Allow the first side to brown about 2 minutes. 4. Turn over each chicken piece carefully so the bacon doesn't move, so seam side is now down and browned side is up. Transfer the skillet to the preheated oven and bake until the chicken is no longer pink and bacon is crisp, about 10-15 minutes.
5. If chicken is cooked and the bacon isn't crispy enough for your preference, put the chicken under the broiler for a minute or until the bacon is cooked to preference (keep a close eye on it)
6. Garnish with fresh herbs if desired while chicken is still in the pan, and serve with your favorite veggie and potatoes. Enjoy!

Recipe: paleorunningmomma.com