Fall is here in Michigan, I suppose! It's going to be 70s and sunny here all weekend, so I'm not sure what to think. I believe it's going to be the last nice weather wise weekend here in Pure Michigan. Next week brings rain and 50s, so this stock is perfect for all your soup and cooking needs this coming week!
I love making my own stock. It's easy and cheap and more flavorful than the boxed stuff at the store. This stock is also medicine for your gut (thanks to all the minerals and gelatin from the bones!) and is always a go-to when someone isn't feeling well. I make my stock in my Instant Pot. If you don't have this gadget in your kitchen, I suggest you make the investment now, especially with the coming winter months.
PALEO CHICKEN BONE BROTH
dairy, gluten, grain, and soy free
Break down the chicken. I like to remove the meat and reserve for cooking. Add carcass and giblets (if you prefer) to the instant pot. Add everything else to the pot. Top everything off with filtered water, just enough to cover ingredients - probably 10-12 cups. Put the lid on the instant pot. Press the "manual" button and set the timer for 60 minutes. The instant pot will take a good 30 minutes to reach pressure, so don't worry if nothing seems to be happening. After the 60 minutes of cooking time, remove lid and let cool. Strain liquid and store stock in glass jars. The stock will keep for two weeks in the fridge. Freezing is also a great option. Enjoy and happy fall cooking!
I think the lack of carbs scares people from the paleo diet. I get it. WHAT IS LIFE WITHOUT BREAD? WHAT DO YOU EAT?
Bread and any form of gluten deliciousness kills my gut. Wah wah. I've talked about America's Test Kitchen's Paleo Perfected cookbook several times on my Facebook page. I've mentioned these wraps many times, and they've become a staple in our house. I use them as wraps, tortilla shells, lasagna noodles... anything and everything in between. I, once again, have tweaked the Test Kitchen's recipe to my liking. I hope you enjoy!
PALEO WRAPS ~ makes approximately 12 wraps
dairy, grain, gluten, and soy free
Mix dry ingredients together. Add water, eggs, and oil/fat, and mix well. Let the batter sit a good 10 minutes so the flours can absorb the water properly. In the meantime, grab a saucepan (I like my six inch pan) and preheat on medium low heat with a teaspoon of oil in the pan. After 10 minutes, mix batter. The batter should be THIN. If it's still slightly thick, add another splash of water. Use a 1/4 cup measuring cup and pour batter onto hot pan. Swirl the batter around so a nice, even circle is made. Let cook a good 45 seconds on each side. Let cool and enjoy.
This morning, a little before 9, a car pulled into the drive way. Matt was on his way to work and asked who it was. I shrugged my shoulders and ran back to my bedroom to change out of my sweatpants and into my jogger pants (real improvement, I know). I didn’t have enough time to throw on a bra. I had three day old hair in a top knot, no makeup, and cozy socks to complete my look.
“My husband and I are leaving for Florida tomorrow, and I wanted you to have the rest of our Greener Grass Farms meat,” said the kind woman.
WAIT, WHAT?! This meat is gold!
I took the bag and peeked inside. There was a steak and a package of pork chops. She said she watches my videos on my Facebook page and knew I’d appreciate the meat. She looked familiar and I quickly realized she lives on my street during the summer months, and we had met in passing earlier in the summer. Even though I appreciate the meat more than she’ll ever know, I was more touched by her act of kindness and thoughtfulness.
Sometimes, I selfishly wonder if any sort of exciting acts will ever break up my daily grind. Being thought of in such a special way truly made my Thursday.
I hope my neighbor and her husband have safe travels to FL. And I hope she knows how thankful I am that she put dinner on our dining room table for my babies to eat. See you next spring, and I will be sure to pass along the act of kindness!
This soup has become a fall favorite in our house. Sometimes butternut squash soup can be too sweet, which makes for an unpleasant soup. My savory, simple ingredients help cut down the squash's sweetness and makes for the perfect butternut squash soup. Scroll down to find the recipe!
PALEO CROCK-POT BUTTERNUT SQUASH SOUP
dairy, soy, and grain free
Cut and peel the butternut squash. I suggest using a knife, not a peeler. Cut the onion, and add the squash and onion to the crock-pot. Pour stock over the veggies, and top with some pepper. Cook on high for four hours. Blend the soup with an immersion blender, and stir in the coconut milk. Add salt to taste. Cook on low for another hour or two and top with green onion. Enjoy!
I started my blogging journey nearly four years ago. I had a small handful of blogs, and they all failed. I was busy with life and having babies. Writing was and is an outlet, and I didn't have much time for myself then. With my youngest turning two in November, I am confident that I can devote time to my new blog - The Steph Gordon Blog.
If you've followed me, you know that I was once The Wholesome House. I loved what The Wholesome House stood for, but it wasn't quite right. The Steph Gordon Blog is more fitting. I plan to write about my passions; my family, my husband, and my girls. This is a blog that will dabble in a little bit of everything, but my main focus will be paleo food and natural living. This past year I've done a lot of cooking for a lot of people. I enjoy spending time in the kitchen, and I hope to do something big with my passion someday down the road.
I started my paleo journey in 2011. I thought I was a healthy person before I started this journey, but little did I know that I was at the most unhealthy stage in my life. I lived off of crappy carbs, skim milk, ground turkey, and peanut butter crunch cereal. I was unstable in my personal life, and my work life wasn't bringing me much joy.
I met Matt, my now husband, in 2011. He has helped me become who I am today. I learned from him, and I was transforming into my best self. My body felt amazing. I was thriving. I wasn't tired anymore. I was hooked and wasn't turning back.
In 2011 there weren't many resources for paleo recipes. I followed a few of my favorite paleo moguls, PaleOMG, and Danielle Walker with Against All Grain. The crazy thing is, is that they were just starting their blogs, and today they are thriving. They are truly an inspiration.
So, I was inspired to learn. I learned to cook with paleo ingredients. I learned to use this for that. So on and so forth. It was fun, and I felt good. I totally immersed myself into this lifestyle, and added crossfit to the mix.
In 2012 I became pregnant with our first child. A short 10 weeks later, I had a miscarriage. Who knows what from, and it kills me to this day to not know what triggered it. I blame birth control (another story for a later date). After my miscarriage, I really focused on my health. I quit birth control and reset my body. A year later I became pregnant with Eloise in 2013. She was born May 21, 2014. Flora followed 18 months to the day on November 21, 2015. My body hasn't stopped. It's either been pregnant or nursing. Hormones galore. I can proudly say that I just finished nursing Flora the day before my 30th birthday on August 10, 2017. This is the first time I've been free of pregnancy and postpartum stuff since 2012. My body is thanking me.
This stage of life hasn't been easy for me. I've been tried in more ways than I can count. But, I still remain true to the fact that I continue to provide real food to my family. I am fortunate enough to work with Greener Grass Farms and consume their grass fed and pasture raised meats that feed my family. I am also thankful for my relationships with vegetable and fruit farms such as Adams Farm. I'm also thankful for one of my best friends, Jen, who so graciously believes in me that she took all of these beautiful photos for my blog. And, Matt. I don't know what I would do without you...
I am surrounded by some really great people. I have high hopes for this blog, and everything it stands for. I'm excited to have you here! I want to get to know you! I want to cook with you! I want to teach you so much! With that said, HAPPY BIRTHDAY TO THE STEPH GORDON BLOG! Cheers!