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Wednesday, September 2, 2015

Under Construction!

Yep, times they are a changin'! What I Gather began as just a little ol' recipe blog where I could share my real food creations with the world. My love for real food pushed me to go back to school and get my Master of Science in Health and Nutrition Education from Hawthorn University and write The Everything Paleo Pregnancy Book while I was at it. Now that I've graduated I am ready to share my real food knowledge bombs with the world and it's time for my little corner of the web to reflect what I truly have to offer you. 

I no longer follow a strict Paleo diet, as I did for about three years after first discovering it. I believe the majority of people can eat all types of whole foods, including grains and dairy. The focus should be on food quality and sustainability and eating to support your health and fuel your activity. The tricky part is that this looks different for everybody. What makes one person feel good may not make another person feel good, but I don't think that is a reason for everybody to eliminate entire food groups. That is what I hope to show you---what real food is, how to know which foods may not be working for you and how to make all of it practical, approachable and budget-friendly!

I won't be updating the blog for a while because I'll be hard at work creating a shiny, sparkly new site for you! I need your help, though. I'd love to know what YOU are struggling with? What do you need help with? What kind of recipes do you want to see? Shoot me a message and let me know so I can make What I Gather your hub for real food recipes and healthy living tips!

See you soon...

Friday, July 31, 2015

Pork Fried Rice from the new book One-Pot Paleo

I first met Jenny Castaneda at this year's Paleo f(x) and started to follow along with her blog, Paleo Foodie Kitchen. When her new book was published, I knew I had to get my hands on a copy to drool over all of her yummy recipes. I was so thrilled when she sent me a copy to review!

Jenny's book, One-Pot Paleo, is not exactly what it sounds like. Yes, you can make all of the dishes in one pot (or pan), but it is SO MUCH MORE than just typical one pot meals like chili or soup. I'm talking about Portobello Sandwiches and Austrian Pancake Bites and Plantain Pizza!

Instead of being divided up by breakfast, lunch and dinner, One-Pot Paleo is sectioned out by the type of dish or cooking being done. There are cast iron skillet meals, stir frys, salads, baked dishes, etc. 

We had family in town last weekend so I knew it was the perfect time to test out a recipe and see how everyone liked it. We went with the Pork Fried Rice, which is made with cauliflower rice instead of regular rice. For the record, in our house we mix it up and sometimes cook with white or sprouted rice and sometimes with cauliflower rice. I don't hate on rice, I just love on variety! :)

We chose the Pork Fried Rice because we had a lot of people and it was an easy recipe to double. Because we doubled it we turned it into a Two-Pot Paleo meal. This was a really quick and easy recipe and we made it even easier by using frozen carrots (read--no chopping!) Everyone thought it was delicious and I can't wait to try more from this wonderful book. Want to try the Pork Fried Rice for yourself? Get the recipe below and then get your butt to the bookstore (or get your virtual butt to the virtual bookstore) and get this book!

Pork Fried Rice
Serves: 4

1 tbsp ghee or bacon fat
3 cloves garlic, minced
1 cup sweet onion, chopped
1 lb ground pork
1 cup carrots, chopped
3 tbsp coconut aminos
1 tsp fish sauce
1/4 tsp coarse ground black pepper
2 large eggs
4 cups cauliflower rice (recipe in book)
1/2 cup green onions, chopped

Add ghee to a wok over medium-high heat. Add the garlic and onions. Saute for 3 minutes. Add the ground pork and cook for 7 to 8 minutes while breaking apart big pieces with the back of a wooden spoon.

Stir in the carrots and season with the coconut aminos, fish sauce and black pepper. Remove from the wok and set aside in a bowl. Crack the eggs into the wok and scramble for 1 minute. Return the pork mixture to the pan and stir together with the eggs. Add the cauliflower rice and green onions. Mix until everything is thoroughly combined. Cook for 5 minutes until cauliflower is soft but not mushy.

Top with more green onions before serving.