Again…Why Am I Doing This? (And Butter.)

Posted by on Mar 1, 2013 in Nutrition | 211 comments

Again…Why Am I Doing This? (And Butter.)

One of the many participating in CFR’s Paleo Challenge? Hitting a slump and trying to recall WHY? (Non-challengers, hang with me. There will be prizes…made of butter.)

Let’s see…

1- Because you are awesome sauce.

2-You have a goal. A goal that YOU set. A goal that YOU are going to achieve.

3-Setting a stellar example for your kids, nieces, parents, grandkids, spouse, coworkers, (fill in this blank _____) seems like a pretty amazing idea to you.

4-In your mind, getting stronger and faster sounds like a plan.

5-Living a longer life filled with more healthy days seems better than saving milliseconds by ordering take out. (more to come on this…I feel a “Why you can make it yourself faster and cheaper” experiment coming up.)

6- Eating real food isn’t half bad, after all. (Lots o’ meat, lots o’ veggies…done!)

WAIT A MINUTE…DID YOU ALL GIVE UP SMOKING??? (I am highly distracted at the moment because I ate too many roasted garlic cloves. They were delicious. This will make more sense to you in a few paragraphs.)  Crazy that what you eat can affect you as much as smoking a known carcinogen.

Oh yeah….and there is ALWAYS this one:

7-You want to look better naked.

‘Nuff Said.

Now…Onto the butter.

Mash it!

CRACK  (a.k.a. Rosemary Garlic Butter)

OH yeah.

  • 1 head of roasted garlic, mashed
  • 1/2 cup kerrygold butter, softened
  • 1 tbsp dried rosemary
  • Pinch of salt
  1. Make sure your garlic is completely mashed.
  2. Add butter, rosemary, and salt to a bowl and mix well.
  3. Transfer mixture into a ramekin, cover tightly and refrigerate until firm.
  4. Fry your eggs in it, spread on brisket…Put it on every.single.thing. And I dare you not to lick the knife.

Mix it!

Double Batch!

 

 

 

 

 

 

Oh yeah…this part will also be important. And easy.

 Roasted Garlic

  • Preheat oven to 425
  • Cut pointy end off full head of garlic. (You will be cutting approx 1/4 way in from pointed end.)
  • Do this with as many as you desire.
  • Place both ‘halves’ cut side up in an oven safe dish (pie dish, shallow Pyrex, etc).
  • Drizzle liberally with olive oil, approx 2-3Tbsp per head, more if desired.
  • Lightly salt
  • Cover tightly (with foil)and place in oven.
  • Roast for approx 45 minutes. (Check at 30 mins to gauge). Garlic is finished when the large cloves are soft, almost butter-consistency, to the touch. The smaller pieces from the pointed end may get more done-these are a delicious snack…(don’t say I didn’t warn you, after you have suddenly popped 10 or 12!)

Roasted garlic can be served alone, thrown into vegetables, mixed with spaghetti squash, spread on paleo pizza, blended into salsas and salad dressings…the rich, nutty, almost sweet flavor will go with anything!!!

Cut off the pointed end.

Roasted deliciousness.

Olive Oil, Salt.

 

Keep on, keeping on! And it’s probably time to buy some more Kerrygold. 

Until Next Time…

Mallory

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