Tag Archives: cinnamon

Thursday’s Meals

I’m so sad to report that I accidentally deleted most of the pictures I took today. Sad face. To make up for it I’m presenting two new recipes. Gasp! I know it’s been awhile but I’ve finally eaten something that I think is worth sharing. Head on down to dinner if that’s what you came here for, otherwise:

Breakfast- was left over chorizo and eggs with collard and mustard greens.

Lunchish- was some pulled pork that T had pulled from the freezer, and some sliced cucumbers. I said ish because it was slightly larger than a snack but not quite a meal.

Dinner- was pretty good. I made a huge shoulder roast also called a Boston butt. Sam’s club is currently selling two this size for $20. Guys that’s $10 for a huge chunk of meat! That will last these two carnivores several meals.  I served the pork over cabbage and onions. Below are both recipes. I apologize for the lack of pictures again.

Mustard Caraway Spice Rub

5 cloves of garlic

1 tbsp of fresh thyme

2 tsp caraway seeds

2 tsp ground mustard

1 tsp of coriander

1 tsp onion powder

1/2 tsp ground oregano (I didn’t have fresh, if I did I’d go with a TBSP)

1/4 tsp cinnamon

1/4 tsp cloves

1tbsp of salt

1 tbsp of olive oil

Blend all the ingredients in a food processor. Rub over the entire roast. Place roast in a deep pot or crock pot. Cook on low until tender. Mine cooked 8 hours. This is a meal for a busy day. The seasoning is quick and the cooking is long, perfect for a long working day work. If you use a crock pot or a stock pot with a tight lid you will not have to add any water. But if your crock pot cooks hot or your stock pot doesn’t have a good seal to keep moisture in you’ll want to add a little bit of water to the bottom to prevent burning. The juices will eventually start cooking out so only add a very little. About ¼ cup should be enough.

I made gravy from the drippings with the addition of a bit of xantham gum. It’s considered paleo by most accounts but if you are concerned just omit it.

Cabbage and Onions

1 small head of cabbage sliced thin

1 onion sliced thin

3 cloves of garlic minced

2 tbsp coconut oil

1.5 tbsp apple cider vinegar

1/4 cup of water

In a frying pan sauté the onions on medium high heat in coconut oil (or any fat you like). When onions start to get clear add the garlic.  Cook for another 3-4 minutes. Add vinegar and cook onions until vinegar evaporates. Add the cabbage and water and turn the heat to medium low. Toss the cabbage a few times to evenly mix onions and garlic. Toss every few minutes and add water if the pan gets too dry. You don’t want to burn your cabbage just cook it until tender. This should take about 20 minutes.

Paleo Tip 4- Go big or go home. I bought about $100 worth of meat today. It took up most of my counter. All of it on sale and in bulk from Sam’s club. It took me 20 minutes to repackage it into meal size portions in freezer bags which involved cutting a huge pork loin into thirds ($20 for the whole thing), Trimming two large shoulder roasts like the one up there so they would fit into bags. Doling out bacon and sausages into smaller bags. We have a deep freeze which is amazing. But, with a little maneuvering you’d be surprised what you can fit in a standard freezer. Buying in bulk will save you money and stock your fridge and freezer until Armageddon. We are going to purchase part of a calf this summer which is another way to save money and get local meat. Find four friends and split the bill.

Past Meals of the Week-




We’re gonna start on the simple side…

And awayyyyyyyyyy we go! So I figured I would start things off pretty simply. Just an easy snack to make that doesn’t take too long, but is way tasty and pretty healthy. And wouldn’t you know, I still screwed it up. I was all excited to post about how awesome everything is when I make it (and granted, most of it is), but I have had some epic screw ups along the way that I think will provide entertainment and lessons learned so that you can benefit from my mistakes. I will document what it was that I did, and then I will also make recommendations for what I will do next time. I also have issues with following directions, to include forgetting ingredients, using too many ingredients, not enough ingredients, skipping steps, and adding steps, to name a few. Again, I will tell you what I did, then I will tell you what probably should have happened and what will theoretically happen in the future. With that being said…

PALEO YUMYUM BARS! These tastalicious nut bars are awesome for snacking on when you need a little healthy pick-me-up or are just craving a little sweet and salty goodness.  The recipe goes as follows:


1/2 c. cashews

1 1/2 c pumpkin seeds

1 c sunflower seeds

1 cup raisins or dried berries

1/2 tsp salt

1 tsp cinnamon

1/2 cup of honey (or agave)

1/4 cup coconut oil.

EDIT: I forgot that there needs to be coconut flour or shredded coconut to help bind them together. Add about a cup to this recipe and it should work better. Sorry-Cassie

I can tell you right off the bat that I completely forgot sunflower seeds, had less pumpkin seeds, more cashews, and I added almonds. See? It starts early in the process with me. But continuing on…

So lube up a 13×9 dish, or 2 9x9s if you’re cool like me, with some coconut oil and preheat the oven to 350 (or 375 if you want them a little more golden and actually stick together

once all is said and done) Take 1/2c-1c of cashews, 1/2c pumpkin seeds, and about 1c of almonds and rough chop them in the processor (I don’t like whole nuts in the bars, I prefer them to be broken up…but this is your call). Put them into a big mixing bowl.

Take approximately the same amount of nuts, plus sunflower seeds if you have those, and put them into a processor and grind them into a coarse nut flour. Pour all of that into a bowl. Once all the nuts and nut flour is in the bowl, add the dried berries (I used cranberries and blueberries…but go nuts with the combo potentials), the cinnamon and the salt.

I am terrible about actual measurements, so I toss in what looks right, which somehow usually turns out ok. But if you’re a stickler for recipe directions, then by all means use the prescribed measurements.

In a small saucepan, melt the honey (I used agave) and coconut oil until its all mixed up and awesome, then pour it over the mixture in the bowl. Sidenote to this…if you use more nuts, or deviate much from the above recipe, I would recommend doubling the oil and honey amounts. If you don’t, its likely to not stay formed when its all done cooking and cooling. Mine did not. They still taste awesome as crumbly goodness, but some actual bars that stayed together would have been even more fantastical, which I could have then broken up on my own to use as I saw fit. I’m not sayin you gotta do it, I’m just sayin its what I’d do…you decide.

Mix all the awesomeness together until its a big, sticky, nutty conglomeration and then put it into the casserole/baking dish of your choice.

At this point, I must stress the need to pack it down as much as possible. Get your hands dirty and press it down hard. I used two dishes so that I could make it thinner overall and hopefully get it to stay together (it didn’t work, but I hoped it would and foresee it working in the future…also, my first venture into this was not successful, so I tried an alternate approach). Once its pressed in, put it in the oven for 20 minutes or until its golden brown on top.

Once its done, let it sit for at least 20 minutes. If, Lord willing, yours sticks together and maintains its shape, cut it into bars, gently remove from the dish and let it cool some more on a plate. Now, it may still fall apart, but you can press it back together and it should be good. My biggest addition to this, for the next time, will be bacon. I love bacon, as should everyone else, and I think the sweet/salty combo may just make these the best things ever. If it works out, I will let you know, but I would highly recommend this amazing addition.

So that’s the first real post from the NomNomNinja. I hope you enjoy it, as I and my classmates have. Feel free to comment with changes you all make, because I am always up for new variations to keep things lively. Let the Qulinary Kickassery commence!