Curry Crockpot Cabbage Rolls

More photos of the prep here...

*Almost* Primal Mini Muffins (Chocolate Zucchini)

Inspired by this recipe: http://www.thefoodieandthefamily.com/2011/11/18/grain-free-double-chocolate-zucchini-muffins/#more-1128

ours had:
1/4 c Sorghum Syrup
1/4 c agave
1/4 c coconut oil
6 pastured eggs
1 1/2 teaspoons vanilla

1/2 c coconut flour
1/3 c raw cacao powder
1 t baking soda
1/2 t cinnamon

3/4 c zucchini, finely shredded
various mix ins: we used dried cherries, walnuts, almonds, pepitas & dried cranberries, mini-marshmallows

1. Whisk together wet ingredients in one bowl. Set aside.
2. Stir together dry ingredients in another bowl.
3. Mix the wet & dry, fold in the zucchini & mix ins.
4. Using mini muffins liners fill 2/3- top with a nut or piece of dried fruit or marshmallow.
5. Bake at 350 for 12-15 minutes, or until just done - do not over cook!!

Best served warm and fresh from the oven. We had ours with dried persimmons and orange juice.

This recipe made 26 minis and 6 larger heart shaped muffins which I slightly underbaked and refrigerated for Thursdays breakfast- quick and easy way to start Thanksgiving off with some protein and without grains!

Have assembled a list of all the Primal/ Paleo Parent Blogs- after being inspired by one of my favorites: http://theprimalparent.com/2011/08/25/primalpaleo-parent-bloggers-and-their-favorite-reads/

My list is here if you want to take a gander (loving Springpad)!
http://sprng.me/cdq60

UPDATE: 11/23/11 8:45am
And a special thanks to my friend and the original inspiration for my research on paleo living for correcting me, these are not truly paleo or primal, with sugars (even natural) and cacao powder are not for usual consumption- but at least I can have something akin to chocolate brownies on occasion!! Visit Laura's blog here- she really knows her stuff!! And is a great source of "personal success" information rather than just scientific details... http://primalandgreenoc.blogspot.com/

cool creamy cucumber & herb soup

large English cucumber, half skinned & sliced
1 avocado, cubed- save 1/2 for adding in after blending
lime juice from a small lime
1/8 teaspoon cumin
3-5 large basil leaves
pinch of cilantro
few sprigs of dill
handful or parsley
Spike
1 small zucchini, shredded

blend the cucumber, half of the avocado cubes, the lime juice and all spices and herbs until creamy & smooth, add the rest of the avocado cubes and shredded zucchini to 2 bowls and pour the cucumber soup over, topping with a scoop of cashew cream if desired...

Keep It Simply Steamy

Fresh, organic, preferably from your own garden.
Served my family of 5, including 2 toddlers.
2 zucchini
1/2 green cabbage
2 large carrots
1/2 white onion


1 c TVP
1 t garlic powder
1 t onion powder
1 can stewed tomatoes


1. Cut veggies down to bite size, for your eaters.
2. Put them in a steamer for 10-12 minutes, I added thyme from the garden.
3. While that steams re-hydrate TVP with 1 cup veggie broth. Let sit 8 minutes or so.
4. Stir in spices and a can of stewed tomatoes- I used one with green peppers, onions and garlic.
5. Spoon veggies in bowl, top with TVP mixture and a dash of favorite spices- Tabasco & parsley for me, Spike & spoon of bbq sauce for the kids, curry & chives for hubby.
6. Enjoy with your favorite fruit on the side.

Perfect Potato Salad

Fresh, organic, preferably-from-your-garden ingredients:
Served my family of 5, which includes 2 toddlers.


2 large potatoes, boiled & cubed
2 tsp olive oil
sprinkle of Spike
1/2 zucchini, thinly sliced and quartered
1/2 medium red onion, diced
Dill Healthy Creamy Garlic
Roma tomato, sliced & quartered
fresh chives & parsley
cracked pepper

1. While potato is still warm, drizzle with olive oil, sprinkle on Spike, and add the sliced zucchini (it softens just enough to give a great, varied consistency). I let it sit out while I did the morning dishes after making Fruity Oats while the potatoes boiled.
2. Dice red onion. Mix in and chill for 2 hours.
3. Just before serving, add the final four ingredients- folding in the Majestic Garlic and Roma tomatoes carefully and garnishing with chives and parsley.
4. Eat with your favorite fork.