Sunchokes (Jerusalem Artichokes)

I have been waiting for these to show up in my produce box!  They are a wonderful alternative to white potatoes – they aren’t sweet like sweet potatoes and have a beautiful, nutty flavor.  Last year, I made a killer sunchoke gratin with these, but since I’m off cheese, I’ll have to find something else to do with them.  If you are curious about whether or not sunchokes are “strictly” paleo, you can google “are sunchokes paleo?” and read through the different viewpoints.

The are often recommended as a replacement for potatoes for diabetics and people on a low-GI diet.  I am going to figure out what to do with these puppies and I’ll get back to you.

Here are a few ideas:

Rosemary roasted sunchokes

Sunchoke chips

Mushroom & sunchoke saute (with bacon??!)

Paleo Bread

What an incredible weekend!  This is that time of year in Seattle when the sun finally starts to shine, for the first time since September.  Everyone goes crazy – there are car accidents, mobs everywhere, and long ferry lines.  We hit the beach – it’s still a little too windy and cold for the crowds, but for our family, it’s just right for toddler running, driftwood house building and lots of burying feet in the sand.

For breakfast on Saturday morning, I made my easy weekday pancakes, piled high with banana slices and drips of almond butter.  So amazing!

And then we did this:

And this:

When we got home, I decided to make some paleo-friendly bread, from Elana’s Pantry.  I normally don’t like coconut flour very much, but this bread turned out really, really well.  It’s nice and firm and would probably make a great sandwich bread, but as you can see from my picture – I used a wide pan, so my bread turned out a little short and wide :).  It’s also a little oily from the coconut oil, which you could probably reduce if that bothers you, but I think it makes it even more delicious (since it tastes like freshly buttered bread).

Paleo Bread

1 ½ cups blanched almond flour

2 tablespoons coconut flour

¼ cup golden flaxseed meal

¼ teaspoon celtic sea salt

1 ½ teaspoons baking soda

5 eggs

¼ cup coconut oil

1 tablespoon honey

1 tablespoon apple cider vinegar

1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor.  Pulse ingredients together

2. Pulse in eggs, oil, honey and vinegar (do it in this order, because otherwise the baking soda and vinegar will react right away)

3. Pour batter into a greased 7.5″ x 3.5″ pan

4. Bake at 350° for 30-45 (I had to bake for 45) minutes, then Cool and serve

Menu for the week

Sunday:  Pork Carnitas

Monday: Pepper Crusted Steak Salad

Tuesday: Macadamia Nut Crusted Mahi Mahi with kale chips

Wednesday: Poached Egg Salad (I think I’ll do w/o the egg and add chicken and cucumber to my hubby’s, since he doesn’t like eggs)

Thursday: Beef Short Rib Fricassee

Friday: Simple Grilled Shrimp with salad and cauliflower rice

Saturday: The Seattle Sounders opening game!  Go Sounders!

Phew!  I feel better now that I have a plan…. don’t you?

Three Hidden Ways Wheat Makes you Fat

This is an interesting article – I have been holding off on transitioning my kids to eating Paleo, since I wasn’t fully convinced it was the healthiest way to go, but now that I read this, I might be getting even further on the bandwagon.  It’s nice to see some information put out by someone who isn’t making money off the Paleo trend.