Poor Man's Irish Stew... A SEMI paleo Recipe

I am going to call this a Semi Paleo recipe... because as listed, it is probably not what you are looking for as a Neanderthal.

I would make the necessary modifications if I was going 'hard core', but right now I am taking it 'easy'. 

Chancey Irish Stew Recipe

  

•  14-16 oz smoked kielbasa or sausage of your choosing. I chose a nice smoked greasy kielbasa.  Cut into 1/2-1 inch slices.

•  8 frozen Corn Cob halves
• Bag of baby carrots. Smaller bag.
• 1 small onion chopped
• 6 Potatoes quartered
• half head of cabbage, rough chopped and reserved til end. 
• 3 cloves crushed garlic
• 1 TBS Paprika
• 1 TBS Black Pepper
• pinch of salt optional
• bay leaf
• 4-6 Cups beef Stock
• 4-6 Cups Chicken Stock

Combine all ingredients except for cabbage, in stock pot or crockpot. Simmer low to med heat for 4-8 hours. 20 minutes before serving bring to a soft boil and add in cabbage to soften cabbage. Serve once cabbage is wilted lightly. 

More pepper may be desired.

Back!!

Okay, I took a little break.

Well! Vacation! Needed it! Bad!

We went to Hawaii. And I would dare to say that Oahu was one of the Easiest places to eat Paleo while on Vacation!

Still

Here I am, Still trying to figure it all out.
My gallbladder has been gone for a long time, but apparently is a common thing to have problems when it is gone and you try to do a higher fat diet (such as the Paleo).
I was eating very little meat before, so this has been rough on my digestion.
I tried a lot of the Paleo suggestions, but my Pancreas and Liver are inflamed... Likely more to do with my disease and lack of organs and arteries in my intestinal/digestive areas! boo.
My doctor said he wanted me to come in, but of course I am trying to work it our first.
I am taking probiotics/dietary enzymes twice a day, and those are doing me very little good. Once they where off, I am back to square one.
So, I tried the grain thing, and it did tend to settle my stomach down. But, it killed my energy. And it didn't 'cure' me. Sooooooooo what is the point in that.
I am back to going all Paleo with more carbs than before... but only from veggies/fruits :)

Mexican Stuffed Peppers

Mexican Stuffed Peppers

4 Medium Red Peppers cut Lengthwise (or green, I cut the tops off when using green, they stand up better than the red)

1 lbs. ground beef

1/2 Onion Chopped

4-6 mini sweet peppers orange, yellow, red or one larger sweet pepper chopped

1 clove garlic crushed

1/2 bunch Cauliflower, shredded with cheese grater attachment

Handful of Kale torn

1 Can of tomatoes or 2-3 romas chopped and smashed lightly

2 cups of stock

1 Tbs Mexican Seasoning

1/4 cup Shredded Cheddar (optional for Dairy peeps)

1 thin Slice Muenster Cheese, torn up (optional for Dairy lovers)

Preheat oven to 375. Line a Lasagna Dish with Peppers cut side up.

Saute onions, peppers and garlic in a Tbs or two of fat/oil in a large pan. Add in beef and brown. Sprinkle with seasoning and mix well. Add tomato and toss for a minute, then add cauliflower and do the same. Cover with stock, you may not use all of it Add torn Kale. Simmer down until liquid is reduced. About 15-30 minutes.  Fill Peppers with mixture. Top with Cheese if using Cheese. Bake until peppers reach desired softness. Ours were firm yet soft after about 20 minutes.

Spinach Breakfast Pie

Spinach Breakfast Pie:

6 Eggs

1/2 cup Chopped Bacon (optional, or sausage)

1 1/2 Cups Chopped Spinach

1/4 Onion Diced thinly

1-2 Clove Garlic Crushed

1/2 Cup Coconut Milk

1/2 tsp Baking Powder

1/4 tsp Pepper

Dash Sea Salt

Beat all ingredients together until fluffy. Bake in a greased 9" Pie Pan at 350 for 30 minutes.

Bumps bumps bumps ... no one said the road was paved.

Well, Here I am at almost 4 weeks in. My inflammation and energy levels have been amazing. I was able to cut out the occasional pain relievers like Tylenol.

All of this has been very encouraging for me to keep going.

I noticed that there were some foods that my body absolutely was more than happy to be rid of, and did not want back. I have learned so much about my body.

Now, for the bumps in the road. I have some pretty severe Kidney, Liver and Pancreas issues. Damage that can never be undone. My Gallbladder already died, we had a short memorial and danced on his grave. 

My other organs missed it a bit, and a few tried to commit suicide from the grief, taking the host with them.

Well, digestively, this has been a problem the entire time I have been on this diet. My body is not tolerant of the fat in meats, and raw veggies and fruits. Pretty big staples of this lifestyle. 

I have been tolerating the unwanted side effects of my liver and Pancreas for the past 4 weeks. This last week, it has reached a new level of discomfort. My symptoms have spiked and made me very very ill.
I have noticed that many of the Paleo bloggers and sharers on the Forums are much like myself in personality. Taking it personal if they 'fail', then realizing it is a journey and picking back up and fitting the lifestyle to their needs.
That is where I am now. I am not giving up. I am not turning back. I am going to do what it takes to stay out of the hospital and get myself on the path to wellness asap. If that means introducing a little grain, I will. I have already made adjustments, based on lots of the Paleo Worlds experiences and suggestions. But the truth is, I need to lean on my own experience. I will be limiting my meat even more for a little while, and I am leaning toward leaner meats in the future. Not exactly the Paleo base, but Paleo opened the door for me. It taught me how to listen to my body in a whole new way. Now, I need to  use what I learned to keep changing my life.

I must say that my family is still benefiting from the paleo lifestyle, and I will continue to cook in this manner for them. More recipes to come!

Creamy Chorizo Sopa

Creamy Chorizo Soup:

2-3 Tbs Fat/oil

1/2 Onion Chopped

2 cloves garlic Crushed

1 tsp Oregano

2 bay leaves

3 Chorizo Links, cut open

6 cups stock

7 oz. can of Hatch or Green Chiles, or roast your own!

2 Diced Sweet Potatoes

1 Cup Chopped Kale (or Spinach)

1/2 tsp Salt

1/2 tsp Pepper

1 Cup Coconut Milk

Heat Fat/Oil in pan and brown Chorizo that has been removed from the skin, add onions and garlic and saute until translucent. Add Oregan and Bay and Saute 2 minutes more.

Add Stock, Chiles, Sweet Potatoes and simmer until potatoes are soft.

Add in Chopped Kale until Kale softens slightly.

Season with salt and pepper.

Add in Coconut Milk and simmer for 5 minutes more.

Serve!

Shhhh don't tell...

My body was very happy about the start of my Paleo journey from day 1. Since then, anything that my body hates it rejects as usual. Or I get horrid heartburn.
Remind me some time to tell you about vomiting on the Radiology lady that tried to get me to drink the fizzy drink.
I tried to eat a little tomato a while back, and it hurt. And the last two days, I tried to eat an egg.
I think I had better behave myself and stick to the Autoimmune protocol!!! :)
My family has been enjoying all of the eggs and veggies that are on my do not eat list. ;)
I have to admit something though.
Since my diagnosis, I have been on serious medication. Everyday, I have taken my medication faithfully. I have been late for a dose here and there, but my body always reminded me it was missing.
Sunday, as I lay in bed for the night........ I realized, I had not taken ANY medication that day.
Why???
I felt so normal, I forgot I had to. I felt like my old self. My real self. Not my Takayasu self.
It was too late to take my doses, and I didn't feel physically bad. So, I just took my medicine on Monday as normal.
I have always wanted to take a medication vacation. It sure would be nice to go a little longer, but what a great day it was.
 Shhh, don't tell on me.

Shredded Mexican Chicken Tacos

Shredded Mexican Chicken Tacos:

2-3 Larger Sized Chicken Breasts or equivalent

1/2 half Onion Sliced

1/2 half Green Pepper Sliced

1/2 half Colored Pepper Sliced (or just a whole green one) I like a little red as well.

3 Roma tomatoes roasted or a can of tomatoes

2 cups Chicken Stock

2 tsp Favorite Mexican seasoning (more to taste, I went to far last time, ahhaha)

dash of cilantro

Put All in a pot and boil together until chicken is cooked through. You can crock-pot this as well.

I let this go a few hours, add more stock if needed. Shred chicken when cooked through, and stir all together well, and simmer for 10+ minutes more or until liquid has reduced. This can be ready in 45 minutes or many hours. Depends on how much time you want to put into it.

Fill crisp lettuce with Filling, top with crumbled muenster cheese if you are eating dairy.

Favorite Mexican Seasoning:

4 Tbs chili powder (I make my own)

4 Tbs Paprika

2Tbs Coriander

1 Tbs Salt

1 1/2 Tbs Cumin

2 tsp Cayenne

2 tsp red pepper flakes

2 tsp black pepper

2 tsp oregano (I like Mexican oregano, but regular works)

Broccoli Salad

Broccoli Salad:

One large bunch of Broccoli, cut heads off

3/4 -1 cup Homemade Mayo

1-2 tsp Apple Cider Vinegar

1/4 cup Almonds or other

1/4 cup Raisins or other (Grapes halved?)

1/4 cup Bacon or other

Mix Mayo and Vinegar to desired taste. You may add a few TBS of sugar sub if you are using any. We are not

Then add the rest of the ingredients and toss until well coated.