I’ve been meaning to post information on farmer’s markets for some time now. I buy most of my meat, pork, eggs and veggies at the Urban Harvest Farmer’s market. The one Richmond and Eastside Saturday morning is always a good choice.  There are over 20 vendors selling everything from seafood to soap. I dare you to find better bacon or dark red strawberries like the ones pictured below. If you know of other market’s or great local farmers please post to comments.

This is a pretty tasty recipe, courtesy of Health-Bent.com, that fills the home cooked craving you just cant kick.

Ingredients for the Filling:

• 2 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1  red onion, diced
• 1 small bunch fresh collards, any other green will work too (4-5 cups chopped, stems removed)
• 8 oz mushrooms, chopped
• 1-2 T fresh thyme
• 1 lb chicken breasts (or thighs or a mix)
• 4 T FOC (fat of choice)
• 3 c chicken stock
• 1 T arrowroot (potato starch, etc) – I tend to use a little more because I like the filling thick
• s&p

For the Crust:

• 4 egg whites
• 1 c almond flour
• 1 t baking powder
• 1 t salt
• 1/3 c butter (coconut oil works well also), softened

Method

1. In a large soup pot with a lid, heat your FOC over medium-high heat, then add your diced chicken. Cook until lightly brown. Stir sparingly. This should take 4-6 minutes. Remove the chicken from your pot and set aside.

2.Add the remaining 2 T FOC and all of your peeled, diced veg (carrot, parsnip, onion, collards, mushrooms, thyme) to your pot and cover (important to help cook the veggies down) This will take 10-15 minutes.

3. Now add the stock. Bring this up to a simmer and let the veg and collards cook a little longer, about 5 minutes. Add your chicken back in.

4. Next add the thickening agent. To prevent it from clumping, add  1 T of arrowroot to a small bowl along with 1-2 T water. Whisk or stir with fork until all lumps are gone and then add to the pot. Stir this through and reduce the heat until the mixture reaches a thickness that looks right for pot pie filling.

5. Remove this from the heat and add to any oven save bakeware (pyrex, stoneware, etc.). You could use ramekins and make individual pot pies here.

 For the Crust:

1. Combine all ingredients (except eggs) until well blended. Now add your egg whites to the mix and stir to combine. Top the filling with mixture.

2. Bake at 400 F for 12-15 minutes until the top(s) is/are golden brown.

Note: this part can be done ahead of time and refrigerated until cooking time!

Got this recipe from Robb Wolf and WOW it is good. I plan on using these biscuits for bacon and egg sandwhiches, PB&J’s and whenever I need dinner rolls. I can’t wait to make this again.

Paleo Biscuits

1/2 cup coconut flour
1/4 cup almond flour
1/2 tsp salt
1 tsp baking powder
1 tbsp cold grass-fed butter (coconut oil is fine here too)
6 egg whites
a little coconut oil

1. Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil.
2. Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter pieces should be about the size of peas.
3. In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they’re incorporated. Don’t go crazy though, just pulse it a few times until just blended.
4. Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for 15 minutes until the tops are browned.
5. Pour your gravy on top, and enjoy.

Paleo Sausage Gravy

16 oz. country style pork sausage
2 tbsp arrowroot powder
1 can coconut milk (shake it up before you open it)
1/4 tsp fennel seeds
1 tsp dried, rubbed sage
1/4 tsp cayenne pepper
1/2 tsp pepper
1/4 tsp salt

1. Heat up a skillet over medium-high heat and brown the sausage. Break up the sausage into fairly small pieces so it will cook easily, but I like to leave some bigger chunks in there too. Once the sausage is thoroughly cooked, remove it with a slotted spoon and set it aside. Discard most of the fat, but leave about a tablespoon in there, and leave all the stuck-on brown bits of sausage in the bottom of the pan.
2. Turn the heat down to medium. Add the arrowroot and stir it into the fat & brown bits, whisking constantly for about a minute so it doesn’t burn. It will get pretty thick and almost dry.
3. Add the coconut milk about 1/3 of the can at a time, and whisk together with the “roux” you just made, incorporating it thoroughly. Some of the browned bits should start to come off the bottom of the pan, too. This is what we want. Keep adding in the coconut milk until it is all incorporated. Add the fennel, sage, cayenne, salt and pepper and mix it in.
4. Add the sausage back in and incorporate throughout the gravy. Cook for a moment so everything is heated evenly. Serve immediately over biscuits.

Post recipes in the comments

Here is mine: Ribs with a side of Sweet Potato Casserole.

Creamy Chicken Tomato Soup
4 frozen skinless boneless chicken breast
Garlic salt to taste
2 tablespoons Italian Seasoning
1 tablespoon dried basil
1 clove garlic
1 14 oz. can of coconut milk (full fat)
1 14 oz. can diced tomatoes and juice
1 cup of chicken broth (I used homemade chicken broth but you can use store bought)
Sea Salt and pepper to taste

Directions: 

Put all ingredients in a slow cooker and cook on low for 9 hours. After 9 hours take a fork and pull chicken breast apart. Set crock pot on warm until you are ready to serve.

Got this soup from Erika who posted on Everyday Paleo. She quotes the entire meal at $17.00 and that’s if you had to buy all the spices. If you get your chicken on sale I estimate you can make this meal for less than $10.00.