Blog Archives - the steph gordon blog.

Paleo Chocolate Chip Cookies!

1/29/2018

I really, really love these paleo chocolate chip cookies. I used to make Danielle Walker's cookies from Meals Made Simple. I took her recipe, and you guessed it... I tweaked it a bit, and added a few new flours, swapped tahini with almond butter, (even though tahini is a good option, especially if you have nut allergies!) and changed ingredient measurements, etc. These cookies are weekly staples in our home, and our girls kind of depend on them. Kind of. Flora calls them co-co's. SO CUTE. Recipe below! Let me know what you think!

STEPH'S PALEO CHOCOLATE CHIP COOKIES
Certain almond butters won't create the perfect cookie. There are two butters that I like for these cookies - they are linked below. Be sure you don't use an almond butter that has extra oils, sugars, and salt!

INGREDIENTS

2 eggs
4 tablespoons softened grass fed butter or palm shortening
2/3 cup coconut sugar
1 cup almond butter (I like Sam's Club almond butter, or this brand)
1/4 cup arrowroot powder
1/4 cup almond flour, heaping
2 tablespoons coconut flour
2 teaspoons vanilla
1/2 teaspoon sea salt (Only if the almond butter is unsalted. If salted, use 1/4 teaspoon.)
1/2 teaspoon baking soda
Dark chocolate chips, about 1 - 1 1/2 cups (I like Simple Truth (kroger!) organic chocolate chips that are 72% cocoa and dairy free!)

METHOD

Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Whisk eggs, and mix in softened palm shortening, coconut sugar, and almond butter.
Add flours, salt, vanilla, and baking soda.
Fold in dark chocolate chips.
Scoop a tablespoon of dough to the baking sheet and bake for 10 minutes.
Let cool and enjoy!

Paleo BBQ Sauce

1/27/2018

I'm trying to get more of my condiments posted here for you guys! This is a staple in our kitchen. It's great with meats, and even dipping sweet potato fries in it! This recipe is inspired by Danielle Walker with Against All Grain. I started making her own recipe, and I changed it up a bit to my liking. Here's my version of her recipe!

PALEO BBQ SAUCE
dairy free, gluten free, grain free, and soy free
INGREDIENTS

1, 15 ounce can of tomato sauce
1/2 cup coconut sugar
1/4 cup honey or maple syrup
1 can tomato paste
1/2 cup white vinegar
2 tablespoons coconut aminos
2 teaspoons fish sauce
1 teaspoon liquid smoke
1 teaspoon Dijon mustard
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground all spice
1/2 teaspoon black pepper

METHOD

Combine all ingredients in a sauce pan over medium heat. Bring mixture to a boil, then let simmer a good half hour.
Let cool and store in an air tight container for up to a week.

Dear Mama, Your Time Will Come

1/26/2018

Eloise, 18 months, and Flora, two weeks. 2015.

I’ve talked a lot about motherhood and my personal journey with motherhood throughout the years. If you’ve followed me, you know I have two beautiful girls, Eloise (almost 4) and Flora (almost 2.5). There were moments, days, and months when I felt so knee deep in motherhood, I didn’t know if I’d ever have “me” time again. I had my babies close together (two babies in 18 months), so it felt like a non-stop cycle of being pregnant, giving birth, nursing, changing diapers, and always feeling sleep deprived. I did a good job at hiding my crazy, for the most part. My husband might disagree. Bless him for putting up with me. During those early years, I always dreamed about what would be next, and I still truly don’t know, but I do know that the fog is lifting.

As mentioned in my previous article, I’m not one for resolutions at the start of each year. The month of January was full of the unexpected and unplanned. On January 5, I started back at my crossfit gym. I woke up that Friday morning at 4:45 and thought “I guess I’ll go to the gym today”. It wasn’t planned, it just happened. It happened after nearly four years of crappy sleep and hard core mommin. I went to that first class in over three years, and I wasn’t even nervous. It’s funny how after having kids, I somehow have learned to take on anything without fear, because at the end of the day, nothing really matters besides my family.

During the second week of January, I became bombarded with more contract job opportunities. I think I received nearly six offers in one week. I kept wondering what was happening and how I’d take it all on - or if I could. But, this was what I was always thinking about – my work, and myself as a person after my girls started to grow bigger. Opportunities were literally falling into my lap.

It’s easy to fall into the rut of motherhood. You’re not alone. I do promise there will come a time when you finally realize there’s a break in the fog, and you have the opportunity to give yourself some time, and actually grow as a person; a better person. You are a mother, and there’s nothing more rewarding than that, but you don’t have to lose yourself along the way. It won’t be easy, I promise. It still isn’t easy, and I don’t know if it ever will be. But, I have learned to be diligent and make it work for my family. I am putting in the effort to wake up at 4:45 to work out. I am making the effort to take on more jobs and help provide for my family by working during nap times and after bedtime stories. It’s a hustling game that takes a lot of energy. I choose to do this to be a better wife, mom, and person.

Life is such a bottle of emotions during these years with our little children. These have been the hardest and sweetest years of my life, and someday I will want this crazy back. I am beyond fortunate I’ve been able to stay home with my babies and watch them grow. They are growing into beautiful young women, and they give me the inspiration to be a better mom and person. The fog is starting to clear, and my time is coming. Yours will, too.

Steph's Paleo Mayo

1/23/2018

STEPH'S PALEO MAYO
dairy free, gluten free, grain free, and soy free
It's super simple to make your own mayo! All you need are these few ingredients, and I promise you'll never buy mayo again. I started making our own mayo because most mayos are made with soybean oil, which isn't paleo. Our daughter also has a soy sensitivity.

INGREDIENTS

2 eggs (preferably free range and from a local farmer :))
1 cup La Tourangelle organic sun coco oil (or any sunflower oil, but I promise, this oil is best. Kroger carries it for $9.99)
1 teaspoon dijon mustard
1 teaspoon red wine vinegar
Salt and pepper to taste

METHOD

Make a double boiler and add two whole eggs to the boiler. Constantly whisk, about 3-5 minutes, until eggs start to become frothy and thick like pudding. Remove eggs and set aside. Store in fridge for a good 20 minutes.
Be sure the eggs are completely cooled before moving to the next step.
Grab your immersion blender (if you don't have one, buy one! You will use it for EVERYTHING) and handy container that came with the blender.
Add cooled eggs to the container. Add dijon and vinegar. Blend well.
SLOWLY add the oil. Seriously, a few drops at a time. Wait until oil is blended before adding more. Once all oil is added, mix in salt and pepper.
Store in fridge for up to two weeks.

Basic Cauli Rice

1/23/2018

BASIC PALEO CAULI RICE
dairy free, gluten free, grain free, and soy free
This recipe can be varied with spices and herbs. You can make it as simple as using oil and salt and pepper. The recipe below has a Mexican flare with coconut oil, lime zest, and lime juice. You can top it off with salsa, pico, or guacamole.

INGREDIENTS

1 head of cauliflower
1/2 of a lime lime
1-2 tablespoons coconut oil
1 clove of garlic
Salt & pepper to taste

METHOD

Wash cauliflower well and grab a blender or food processor to "rice" the cauliflower. Pat the washed cauliflower dry.
Rice the cauliflower in blender or food processor. If you're using a blender, be sure to use the "pulse" button just a few times.
Get a pan hot on the stove over medium heat. Add coconut oil and get the oil hot. Do not add the cauliflower rice before the pan and oil are hot.
Add the "rice" - you may not need the full head of cauliflower. I use about half for this recipe.
Stir well and zest the half lime, and grate the clove of garlic. Stir again and saute for a few minutes, until slightly crispy. Add another tablespoon of coconut oil if necessary.
Remove from heat, and add the lime juice from the half lime, and season with salt and pepper to taste!

Steph's Paleo Salmon Patties

1/23/2018

STEPH'S PALEO SALMON PATTIES
dairy free, gluten free, dairy free, and soy free
Makes approximately 12 patties
I grew up eating salmon patties often, and I still love them to this day. I "threw" together this salmon patty recipe that's paleo friendly, but still has those classic, delicious flavors. I love to top my salmon patties with my homemade mayo and sauteed spinach. If you're feeling fancy, you can also make a paleo friendly version of tartar sauce with onions, pickles, capers, white wine vinegar, and salt and pepper.

INGREDIENTS

3-4 cans wild caught Alaskan salmon
2 pastured eggs
1/2 - 1 small onion, this depends on your love for onion
A bunch of fresh dill, or approximately 1 teaspoon dried dill
2 tablespoons paleo mayo, click here for my recipe
2 teaspoons Dijon mustard
1/4 cup almond flour, I use just enough to make the mixture pliable. Not too dry, not too wet. I'd start with a 1/4 cup.
Dash of garlic powder
Salt & pepper to taste
Oil for cooking

METHOD

Open the cans of salmon and drain. Set salmon aside in a bowl.
In another bowl, whisk the two eggs, fresh dill, mayo, dash of garlic powder, and Dijon. Set aside and chop the onion.
Add the onion and salmon to the mixture. Combine well.
Add the almond flour and salt and pepper.
Get a cast iron skillet hot and add oil of choice. I love anything from olive oil, La Tourangelle's Sun Coco oil, and bacon fat. Bacon fat is probably my favorite and adds more flavor than other fats/oils.
Form the patties and place in the hot skillet. Cook for about 4-5 minutes on each side until nice and crispy.
Enjoy!

Whole Roasted Chicken

1/23/2018

WHOLE ROASTED GREENER GRASS FARMS SOY FREE CHICKEN
dairy free, gluten free, grain free, and soy free

INGREDIENTS

One whole Greener Grass Farms soy free chicken
3-4 tablespoons organic olive oil
Fresh or dried herbs of choice
Sea salt and pepper
Twine to tie the legs

METHOD
Preheat oven to 425. Place a 12 inch cast iron skillet into the preheating oven. As the oven and pan heats, prepare the chicken. Remove chicken from packaging and tuck the wings under. It might take a little skill to get the wings in place. Don't be scared, you won't break the wing. If so, the bird is dead (lol). Next, grab a sharp knife and cut the skin around the legs, so all juices can drain while cooking. I like to cut the skin enough so the leg can easily fold to the side. Once the skin is cut, grab a piece of twine approximately 6 inches long, and tie the legs together. If you need assistance or an example, click here to watch my live video! Once the chicken is prepped and the oven is preheated, simply place the chicken into the hot cast iron skillet. Let cook for 40 minutes (DO NOT OPEN THE OVEN WHILE COOKING). After 40 minutes, the chicken should be atleast 140-150 degrees. Close the oven door, and turn off the oven. Let the chicken rest in the hot oven for another 30-40 minutes. Remove from oven and let cool. Enjoy!

I like to make a pan sauce with my drippings. I simply add 1/2 an onion, a clove of garlic, and 1/2 teaspoon thyme leaves to the drippings. I bring that to a simmer and add 1 teaspoon dijon mustard. I will sometimes add a splash of homemade chicken stock. Let simmer until mustard is well incorporated. Remove from heat and add 2 tablespoons grass fed butter and 2 teaspoons red wine vinegar. I promise... this stuff is the real deal.

Steph's Paleo Pot Roast

1/23/2018

STEPH'S PALEO ROAST
dairy free, gluten free, grain free, and soy free
I get my meat from Greener Grass Farms. They provide beautiful cuts of grass fed and finished meat. The meat in the photo above is a rump roast.

INGREDIENTS

1, 4-6 pound roast
Oil for searing
Salt & pepper
3-4 onions, caramelized
8 ounces of mushrooms, cleaned and chopped
1 cup dry, cheap red wine
3 tablespoons coconut aminos
4 cups homemade chicken or beef bone broth
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon pepper
Bunch of celery, chopped
3-5 sweet potatoes, chopped
2 pounds of carrots (approximately 1/2 bag), chopped
1-2 teaspoons arrowroot powder, for gravy
1-2 teaspoons cold water, for gravy

METHOD

Remove roast from fridge and let come to room temperature as you prep.
Heat a large dutch oven over medium high heat and get hot. Add 2-3 tablespoons oil/fat of choice. Add the chopped onions and caramelize. This process can take a good 30-40 minutes.
Once the onions are caramelized, add the mushrooms. You may need to add more oil at this point. That's ok. Once the mushrooms have cooked down, simply move the onion/mushroom mixture to the side of the dutch oven, and add more oil.
While the mushrooms are cooking, make the seasoning mixture for the meat and vegetables. Set aside.
Season the roast with salt and pepper. Add the roast to the hot dutch oven. Sear for a good 6-7 minutes on each side.
Preheat oven to 325 degrees.
After searing on the last side of the roast, add some of the roast seasoning to both sides of the roast, and add the red wine and coconut aminos. Let the wine cook down for a good minute or so. Then add the bone broth.
As the liquid comes back to a simmer, coat the vegetables in the remaining seasoning mixture, and add to the dutch oven.
Cover the roast and vegetables and place in the oven at 325 degrees for a good 3-4 hours.
After cooking, and meat comes to temp, remove the meat and vegetables to a serving tray.
With the remaining cooking liquid/juices, make the gravy. Place the dutch oven on a burner over medium heat.
In a small bowl, combine the arrowroot and cold water. It's important to not use liquid from the pot. Arrowroot powder and warm liquid creates a gummy mess. Add the arrowroot mixture to the dutch oven. Stir constantly until the liquid becomes gravy. Let simmer a good few minutes and stir occasionally.
Plate your roast and vegetables and top with gravy! Salt and pepper if needed. Enjoy!

Make the Switch to La Tourangelle Oils

1/22/2018

You know that feeling when you find a really good product? So good, you won't buy anything else but that exact product for - forever? That's how I felt when I used La Tourangelle's organic Sun Coco oil for the very first time to make my paleo mayo. It is mild in flavor, which works perfectly for my mayo recipe.

I've shared my paleo mayo recipe here on my blog, and on my Instagram page. That's when La Tourangelle Oils reached out to me and sent me my first ever blog mail! It was an awesome moment for me. In the package I received a replacement Sun Coco oil, Sun Coco spray oil, sesame oil, roasted walnut oil (a fave!), and the Amazonian NutriBlend. Each oil has their own unique blend that is perfect for any and all recipes. Below I comment on each of the oils I now plan to keep in my kitchen for a very long time!

La Tourangelle's Sun Coco Oil.

SUN COCO OIL: This is my favorite for everyday cooking. It is a neutral cooking oil that won't overpower. I can make mayo, roast vegetables, and sear meats. This oil can handle a smoke point of 440 degrees. It's also organic!

TOASTED SESAME OIL: I am so excited to try this oil in my next Asian inspired dish. Other sesame oils can be too powerful and bitter. The flavor of this oil is bold, but not too powerful. According to La Tourangelle, they achieve this through carefully selecting the highest quality sesame seeds, which are lightly toasted, expeller-pressed, and gently filtered to perfection.

La Tourangelle's Nutriblend in a smoothie.

AMAZONIAN NUTRIBLEND: This is a bold oil that tastes earthy. According to La Tourangelle, this oil is a 100% organic blend to get the best of both worlds: gourmet food & supplement. The Organic Amazonian Nutriblend™ could be considered a supplement oil due to its high level of vitamin E and omega 3. The blend has nutty aromas and earthy undertones and by using it daily, one can benefit from essential nutrients. I added this oil to a smoothie and it was delicious! This is a great oil to have on hand.

ROASTED WALNUT OIL: This oil is probably my second favorite. It. Is. So. Good. I've added it to my chocolate smoothies, and salad dressings. It's nutty in flavor with zero bitterness! Sometimes I eat a spoonful of it - it's that good!

So, simply put, make the switch to La Tourangelle Oils. You can easily order these oils online, and if you live in the Hillsdale area, Kroger supplies many of their oils. I am proud to support this artisan oil producer who sources organic products, and works with Fair Trade Certified suppliers. La Tourangelle has made a big impact in my kitchen, and the food my family eats. Thank you, La Tourangelle!

Paleo Thai Soup

1/13/2018

My paleo Thai soup!

Happy Saturday night, friends! I hope you're enjoying your weekend. I took down the Christmas decor in our family room and did a good deep clean. Don't you love that feeling?

Tonight I made a paleo Thai soup with ingredients I had in the fridge. I also used kelp noodles for the first time, thanks to my friend Mary Beth! I went to college with Mary Beth, and we had several classes together because we had similar majors. She has her own blog, and I suggest you follow her on Instagram. Her and I have different diets (she's vegan!), but we are both passionate about living healthy lifestyles and eating well! And, who doesn't love trying healthy, gluten free, grain free, and paleo friendly noodles?!

With that said, I ordered three 12 ounce packages of kelp noodles from Thrive Market. I added one package to my soup, and they are SO GOOD. I bought the Sea Tangle brand of kelp noodles. Click here to purchase your own! I will say they are a tad salty, so if you're adding them to a soup or any other dish, wait to salt the dish after the noodles are added.

This soup reminds me a lot of ramen. The flavors are perfect. I love when I can eat a healthy Asian inspired dish that's not full of unhealthy ingredients. Below is the soup recipe. Enjoy!

PALEO THAI SOUP W/ KELP NOODLES

INGREDIENTS

1 tablespoon coconut oil
6-8 small mini sweet peppers or 2 red bell peppers, chopped
1 onion, chopped
1 cup mushrooms, chopped (I used organic button mushrooms)
2 carrots, chopped
4 cloves of garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons coconut aminos
1-2 tablespoons coconut sugar, optional
2 tablespoons vinegar
2 teaspoons fish sauce
1/2 teaspoon tumeric powder
1 teaspoon coriander powder
1, 14 ounce can full fat coconut milk
4 cups beef bone broth (I used my own homemade bone broth)
1, 12 ounce package kelp noodles
10 basil leaves (this can obviously be varied, but this is what I used)
Meat of choice (I used leftover meat from my beef bones I used for bone broth)
Salt and pepper to taste
Green onion, to garnish
Fresh or pickled jalapenos, to garnish
Sliced limes, to garnish
Basil or cilantro, to garnish

METHOD

Preheat a large dutch oven or soup pot on the stove over medium high heat. Add the tablespoon of coconut oil and bring to a simmer.
Add peppers, onions, mushrooms, and carrots to the pot and saute in the coconut oil until the onions become translucent, and other vegetable begin to wilt.
Add the garlic and ginger and stir constantly until fragrant.
Add the tumeric and coriander powder, followed by the coconut aminos. Stir well, and add the coconut sugar, vinegar, and fish sauce.
Add the broth of choice, meat, and kelp noodles. Bring to a boil. Turn the stove to medium low and let simmer a good 20 minutes. The kelp noodles will become soft, but will maintain their shape and texture.
Add the can of full fat coconut milk and let simmer another 30 minutes.
During the last five minutes of cooking, add the fresh basil.
Garnish with fresh jalapenos (or pickled! I used Matt's pickled jalapenos from last week!), basil, cilantro, and lime wedges.