Monday, December 13, 2010

Paleo Pumpkin Muffins

Since the kids and I are on our way out of town tomorrow, I wanted to have some take along snacks. I am planning on making some granola, but they aren't that into the granola. So I decided to whip up some delicious pumpkin raisin muffins. Hopefully these will help keep my little men full and happy on the flight. (this recipe was adapted from one on Elana's pantry website)

Paleo Pumpkin Raisin Muffins

3 cups almond flour
1/2 tsp sea salt
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
pinch of ground cloves
1/4 cup nut oil (choose your favorite, I like almond and walnut)
1/4 cup honey
1/4 cup maple syrup
4 eggs
2 cups pumpkin puree (or canned)
1/2-3/4 cup raisins

Preheat oven to 350. Line 16 muffin cups with paper liners. Mix almond flour, salt, soda, and spices in large bowl. In blender or food processor put all wet ingredients, oil, agave, maple syrup, eggs and pumpkin. Puree until smooth. Pour wet ingredients into dry and mix thoroughly. Gently add raisins. Scoop mixture into muffin liners. Bake for 40 minutes or until tops are browned and tooth pick inserted into the middle comes out clean. Allow to cool on a rack. Enjoy!

Sunday, December 12, 2010

Paleo Porcupine Meatballs

My husband's family has always made porcupine meatballs as a special meal for birthdays or gatherings. These little beauties contain rice, condensed tomato soup and other things that are not paleo approved. I decided to up the paleo-ness of these meatballs and wrap them in cabbage leaves. Feel free to skip the cabbage leaves if you do not like cabbage. Either way this is comfort food at its best!

Paleo Cabbage Wrapped Porcupine Meatballs

1 head of cabbage, remove all of the leaves
1 head of cauliflower, remove florets

Heat a large pot of water to boil. Boil cauliflower for 6 minutes. Remove with slotted spoon and grate into rice (use food processor or potato ricer). Boil cabbage leaves for 4 minutes, drain.

2 lbs ground beef
2 eggs
3/4 tsp garlic powder
3/4 tsp onion powder
1 tsp sea salt
2 tbsp tomato paste
Riced cauliflower

1 14 oz can tomato sauce
1 14 oz can diced tomatoes
remainder of tomato paste
1 tsp sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup vegetable stock

Combine all of the above ingredients. Add cauliflower and mix well with your hands. Fill cabbage leaves with meat mixture and fold over ends, place in skillet on low heat. If there is extra meat make some meatballs out of them. Pour sauce ingredients in bowl and mix. Pour over the rolls in the skillet. Cook for 45 minutes to 1 hours. Serve and enjoy!