Relationships, Recipes & More
I gained 10 pounds while I was caring for my dad. He was skin over bones and enjoying butter croissants, slices of pumpkin bread, and ice cream sundaes in abundance. I was stressed and oh so very close to those comforting, carb-filled delights. I sat, I ate, I gained.
I gained a lot more than pounds. I left that hospital with knowledge of God as my Refuge. I also know Him as my Sustainer and Strength. These had only been words I had read in the Bible about God. Now, I know His character even better. My relationship with God is so much sweeter. I needed Him and He was there.
I would not trade one day of the four months Dad and I spent together before he died. They were a precious gift. I am still unwrapping the value of that time.
BUT – I am going to trade in those 10 pounds and enjoy the clothes I wore before those difficult yet wonderful days. Besides working out, I am exploring a Paleo way of cooking and eating. My niece Katherine has been eating this way for a while and blogging about it here.
Earlier this week I made the very best tasting venison I have ever cooked or eaten. (and I’ve been cooking it for at least 15 years of my marriage to the great hunter!) I served it with the cauliflower disguised as mashed potatoes I’ve been hearing people rave about for years. It was SO good, I cooked it a second time and served it to our friends. (but we aren’t telling him those weren’t mashed potatoes). The first time I enjoyed the food so much, I forget to take a picture of the plate.
Crockpot Venison Tenderloin – (you can use beef or pork loins and roasts too)
2 pound Pork Tenderloin
1/4 – 1/2 cup water
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 3-6 hours. (My crockpot cooks hot and fast. Adjust the hours based on your experience with your own.)
This recipe is adapted from this one posted by Karen’s Kreative Cooking on Facebook.
Mock Mashed Potatoes – aka the only way I eat cauliflower!
1 medium head cauliflower
1 tablespoon soft brie cheese (this is cheating on paleo)
1/4 cup grated Parmesan (again, cheating on paleo)
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter. This is adapted from this recipe at Food Network.
Grab the Broccoli & Grape Salad recipe in the picture.
About Jennifer O. White
I'm a simple wife who has discovered God's amazing gift of prayer. Here at Prayerfully Speaking I share my journey of unwrapping this gift. God invites us to ask Him, but His enemy works diligently to keep that from happening. I hope to offer you encouragement to believe God is ready to pour more into your life than you've ever imaged.