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I created this blog as a way to "Keep up with the Joneses"! We feel so blessed to get to spend everyday together and my hope is that this blog is a way for us to look back and remember our journey together! I know this will evolve and I cannot wait to see what it turns in to. I have recently added my side business on to the blog. I taking a leap of faith with my photography and cannot wait to see what happens. I hope you enjoy!

Thursday, June 7, 2012

Paleo Recipes

We are still doing our Pale challenge. We have a had some cheats when we were in Amarillo, but for the most part we are on track. As of tomorrow we have 3 weeks left. I have a few recipes we have tried that I am going to share they were super tasty and you would honestly never know they were PALEO. I have found that it really is about putting in a little more effort and thought into your meal planning. Hope you enjoy!

Blackberry Glazed Grilled Pork Chops

1-2lbs US Wellness Meats Pork Chops
1 teaspoon cinnamon
1/2 teaspoon dried thyme
salt and pepper, to taste
12 ounces fresh blackberries
1/2 cup balsamic vinegar
2 tablespoons water
pinch of salt

Turn your grill on!! If you don’t know how to light it, I can’t help you.
Place pork chops on a plate and cover your pork chops in some cinnamon, thyme, salt and pepper on both side and press into the pork chop.
While your grill heats up, place a small saucepan over medium heat on your stove top and add your blackberries, balsamic vinegar, water, and a pinch of salt.
Let the sauce begin to mix together, stirring frequently to make sure it doesn’t burn on the bottom.
Turn heat to low and let the sauce simmer for about 3-5 minutes.
Then pour half of the sauce into a bowl (you can leave the blackberries in the saucepan because you’ll just use them to top your chops off later).
Use a glazing brush to glaze one side of your pork chop then place that glazed side down onto your grill.
Then glaze the other side, cover grill and let cook for 5-7 minutes per side. I glazed each side of my pork chop probably 3-4 times to make sure as much blackberry sauce as possible could be soaked up by the chop. Make sure your chop is cooked on both sides and cook completely through before removing from grill. (took me about 12-14 minutes total).
Once your pork chops are all done cooking, add to plate and top with your leftover blackberry sauce that has been simmering and thickening up.
Then eat until your cry. So delicious.

One night we had it with bell peppers and tomatoes

One night with squash and zucchini 

Egg Bites on the Go (it says to put in muffin pan, I made ours as a caserole and cooked it for 15 extra minutes)

1lb ground pork mild italian sausage
12 eggs, beaten (if preferred)
1-2 narrow sweet potatoes, sliced
salt and pepper, to taste

Preheat your oven to 350 degrees.
Add your ground pork to a large skillet over medium heat. Use a spatula to break it up into crumbly pieces
While the pork is cooking, slice your sweet potatoes a little bit thicker than a chip would be…I’d say the thickness of 2 quarters stacked together. Real technical. Then beat your eggs (unless you are going to crack them directly into the egg cups).
Once the meat is cooked through and there is no pink remaining, transfer that to a plate (a slotted spoon will be best because it will keep the leftover fat in it, but just pouring it works as well).
Now add your sliced sweet potatoes to the pan with the leftover fat and turn the burner on high.
Cook for about 5 minutes per side, depending how thick they are but you want them to be soft so they will cook through fully when they are in the oven.
Now place a cooked sweet potato slice into your muffin tin, top it with a little ground pork, then another slice of slice potato and top it all off with some beaten eggs or crack an egg into it, it will bind it all together!
Cook for about 5 minutes per side, depending how thick they are but you want them to be soft so they will cook through fully when they are in the oven.
Cook for about 10-15 min or until nothing oozy is moving around in the tins when you check them.
Let cool, top with hot sauce!!

This is pre-cooked

Fajita Chicken Salad

1lb. Chicken Tenders
Choice of Salad Greens (Romaine, Spinach, Iceberg)
1 Green Bell Pepper
1 Large Tomato
1 Medium Onion
Black Pepper
 Sea Salt
Garlic powder
**I added cilantro, avocado and organic hot sauce for dressing

1. Begin by cutting onions and peppers into thick slices
. Fry the Chicken Tenders and the Onion and Green Bell Pepper together. Season the chicken with Black Pepper and the Sea Salt and garlic powder.
3. Cut up the Tomato into chunks.
4. Continue cooking the chicken until slightly blackened.
5. Toss all the ingredients together and serve.

Thankful for yummy food,


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