Friday, December 30, 2011

Paleo Maple Chocolate Chip Meringue Cookies

I have always loved meringue cookies. The traditional version are a bit sweet so I had to find a more paleo-fied version. These cookies take time but they are worth the effort. If your maple sugar is of a courser grain then run it through a food processor to make it finer.

Paleo Maple Chocolate Chip Meringues

4 egg white, room temp
1 tsp vanilla
1/4 tsp cream of tartar
1/2 cup maple sugar
1/2 cup mini choc chips

Preheat oven to 250. Line baking sheets with parchment paper. In large bowl beat egg whites until foamy. Add vanilla and beat until soft peaks form. Mix cream of tartar with 1 tbsp of maple sugar. Add to whites. Mix until stiff peaks start forming. Add sugar one tbsp at a time. Allowing sugar to melt into eggs whites, beating them the entire time. When all sugar is added, gently fold in choc chips. Scoop spoonfuls onto baking sheets. Bake for 1 hour. Turn off oven and allow to cool in oven for 2-3 hours. Cool on a rack, serve immediately or store in an airtight container. Enjoy!

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Tuesday, December 27, 2011

Paleo Cinnamon Rolls

Cinnamon rolls were a Christmas tradition in our house. We haven't done that in a few years now, but I wanted to restart the tradition with a healthier paleo twist. I used the biscuit recipe from as the base for these rolls. I hope you like them as much as we did!

Paleo Cinnamon Rolls

2 eggs
1 tbsp maple syrup or honey
1/4 cup ghee or coconut oil
2 1/2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda

2 tbsp ghee or coconut oil melted
2 tbsp cinnamon
3 tbsp maple or coconut sugar

1/4 cup coconut milk
1/4 cup maple or coconut sugar
1 tsp vanilla
1 1/2 tsp arrowroot

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In large bowl mix eggs, maple and ghee. Add almond flour, salt and baking soda. Mix until well combined. Dump dough onto a piece of parchment paper. Place another piece of parchment on top and roll dough into a rectangle shape about 1/4-1/2 inch thick. In small bowl combine filling ingredients. Spread filling over the biscuit dough mixture. Roll to dough starting at one end (the longer side of the rectangle). Using a sharp knife cut individual rolls from the rolled up dough making each about 1-1 1/2 inch thick. Place on parchment lined baking sheet. Bake for 15-20 minutes until lightly golden brown. While baking mix the icing ingredients in a small bowl. Remove the rolls from the oven and drizzle with glaze. Serve warm and enjoy!

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Monday, December 26, 2011

Paleo Sweet Potato Casserole

I love sweet potatoes. I have tried all kinds of recipes but none have compared to the traditional marshmallow covered versions, until now! These creamy sweet potatoes have tons of flavor and the lovely crunch of pecans. If you love sweet potato casserole then this recipe is for you!

Paleo Sweet Potato Casserole

4 medium sweet potatoes, baked and peeled
2 eggs
1/3 cup coconut milk
1/2 tsp sea salt
2 tsp vanilla
1/4 cup maple sugar
1/2 tsp ginger
1 1/2 tsp cinnamon
1/2 cup ghee

3 cups pecan halves
3 tbsp maple sugar
1/4 cup ghee

Preheat oven to 325. Grease a 1.5 quart casserole. In food processor combine all ingredients, except topping. Purée until smooth. Pour into the casserole. Put topping ingredients into food processor and pulse until reaches a course chop. Sprinkle on top of sweet potatoes. Bake for 35-40 minutes. Serve and enjoy!

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Tuesday, December 20, 2011

Paleo Almond Mug Cake

I saw the idea for a peanut butter mug cake so I decided to run with that and modify it to a nice grain free and gluten free mug cake. The chocolate chips are optional but I'm a choco-holic so for me they are necessary!

Paleo Almond Mug Cake

1 egg
1 tbsp ghee
1 tbsp maple syrup
1/4 tsp baking soda
1.5 tsp coconut flour
2 tbsp almond butter
Splash vanilla
2 tbsp chocolate chips

Mix together all of the ingredients, microwave 1-2 minutes depending on microwave strength. Serve warm and enjoy!!

L- Posted using BlogPress from my iPhone

Monday, December 19, 2011

Paleo Crab Cake and Steak

This recipe was created because we were short on steak meat but had a can of crab meat. The meat I bought came in a one pound can that needed to be refrigerated. If you can get fresh, please do. As for the steak...chose your favorite cut, sprinkle with sea salt liberally, then grill it to your liking. Top with a crab cake and some of the yummy sauce. For the mayo, I recommend everyday paleo's recipe and video tutorial.

Paleo Crab Cake

1 lbs crab meat
1 egg, beaten
2 tbsp mayo
1 tsp dry mustard
1 tsp old bay
1/2 tsp coconut aminos
1/4 tsp cider vinegar
1/4 tsp garlic powder
1/2 tsp lemon juice
Hot sauce (optional)
1/4 tsp balsamic vinegar
3/4 cup almond flour

Mix all of the ingredients. Grease pan with fat of choice. Heat over medium heat. Form patties out of mixture and cook in pan until brown. Then flip and continue cooking until browned. Serve over steak with sauce on top.

Crab Cake Sauce

1/2 cup mayo
2 tbsp mustard
1/2 tsp paprika
1/4 tsp garlic powder
Pinch cayenne
1 tsp cider vinegar
1/4 tsp lemon juice

Mix all ingredients together in a small bowl. Serve over crab cakes.

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Saturday, December 17, 2011

Paleo No Bake Cookies

With the holidays rapidly approaching, cookie recipes are in high demand. Here is an easy yummy one that can be modified to your tastes. Feel free to get creative with dried fruits and nuts. Or keep it simple with chocolate and almond. These are addictive.

Paleo No Bake Cookies

1 1/2 cup sliced almonds (feel free to mix and match nuts, coconut and fruits here)
1/2 cup dark chocolate chips
Splash of vanilla extract
1/4 cup coconut milk
1 tbsp maple syrup/honey
1 tbsp unsweetened cocoa powder
3 tbsp ghee/grassfed butter/coconut oil

Line cookie sheet with parchment. In large bowl combine almonds, chocolate chips and vanilla. In sauce Pam combine coconut milk, maple syrup, cocoa, and ghee. Heat over medium heat until begins to simmer. Pour over almond chocolate chip mixture and stir to combine. Drop spoonfuls of mixture on to parchment lined cookie sheet. Chill in the fridge. Serve and enjoy!

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Friday, December 16, 2011

Paleo Gingerbread Pancakes

I love the warm cozy feeling that gingerbread flavors give you. These delicious pancakes are a yummy treat that go perfectly with the holiday season.

Paleo Gingerbread Pancakes

6 eggs
2 tbsp vanilla extract
2 tbsp maple syrup/yacon/molasses
3/4 cup water
3 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1 tbsp cinnamon
2 tsp ginger
1 tsp nutmeg
1/2 tsp cloves

In large bowl combine eggs, vanilla, syrup, and water. Mix well. Add remaining ingredients and stir until well combined. On a preheated lightly greased skillet cook batter in small silver dollar size. Serve and enjoy!!

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Sunday, December 4, 2011

Paleo Monkey Bread

Traditional monkey bread is made from canned biscuits...ew! This homemade version is a great breakfast treat for the holidays. Or it can function as a yummy dessert. I made my bread in a 9x11 pan but feel free to try any pan you want. Muffin tins could even be fun. I also only used a little bit of ghee. You can feel free to double or triple that for extra goo!

Paleo Monkey Bread

4 cups almond flour
3/4 tsp sea salt
3/4 tsp baking soda
1/4 cup + 2 tbsp oil (I used almond)
1/4 cup + 2 tbsp maple syrup
3 eggs
1 1/2 tsp lemon juice
1/4 maple sugar
1 tbsp cinnamon
3 tbsp ghee (melted)

Preheat oven to 350 degrees. In large bowl mix almond flour, salt and baking soda. In small bowl mix oil, maple syrup, eggs and lemon juice. Combine wet and dry until well combined. In small bowl mix maple sugar and cinnamon. Drop teaspoon sized balls of batter into the maple sugar mixture. Roll, then place coated batter ball into a greased pan. Once all of the batter is rolled, pour melted ghee over the balls. Bake for 30-40 minutes or until done (baking time will vary based on pan). Serve and enjoy!!

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Tuesday, November 15, 2011

Paleo banana muffins with streusel topping

I decided tonight that plain old vanilla muffins just wouldn't do tonight. I took two recipes from Elana Amsterdam's almond flour cookbook and created these tasty little treats. These are very low in sugar and extremely yummy. I made my topping with sliced almonds, but use whatever nuts suit your fancy. I think walnuts or pecans would be very tasty options. Happy baking!

Paleo Banana Muffins with Cinnamon Streusel Topping

Muffin batter
5 very ripe bananas
3 eggs
2 tbsp oil (I used almond)
3 cups almond flour
1 1/2 tsp baking soda
1/4 tsp sea salt

Streusel topping
2 tbsp cinnamon
2 tbsp melted ghee or coconut oil
1/4 cup maple syrup
1/2-3/4 nut pieces

Preheat oven to 350 degrees. Line 18 muffin cups with paper liners. In large bowl mash or beat banana until well puréed. Add eggs and oil and mix well to combine. Add almond flour, baking soda and salt. Mix until just combined. Scoop batter into lined muffin cups. In small bowl combine all streusel topping ingredients. Top each muffin with about 1 teaspoon of streusel. Bake in oven for 30-35 minutes. Cool for 10-15 minutes in the pan then remove. Serve and enjoy!!

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Wednesday, November 2, 2011

Paleo Sloppy Joes in Roasted Acorn Squash

I love roasted acorn squash. We usually just roast it with a touch of ghee and a drizzle of maple syrup. For this dish I skipped the maple and filled it with a delicious meat mixture. This sloppy joe recipe reminds me of my childhood. It's definitely paleo comfort food. You may notice that the base of the sauce is my ketchup recipe, so if you have some premise you can use that. This is a large portion meal. You can always freeze the meat mixture and save it for an "I don't want to cook" kind of day.  Be sure to plan ahead and use a very large pan, I use my cuisinart electric skillet, or you can always make a smaller portion.   I'd recommend 1/2-1 acorn squash per person.

Paleo Sloppy Joe in Roasted Acorn Squash

2-4 acorn squash, halved lengthwise, seeds removed
3 lbs ground meat (bison, beef, chicken, turkey, pork, ect)
Ghee, coconut oil, or olive oil
1/2 bag of baby carrots, coarsely chopped (or minced for picky eaters)
2 large onions, minced
15 oz can tomato sauce
6 oz can tomato paste
4 tbsp cider vinegar
2 tsp garlic powder
1 tsp onion powder
Pinch of cloves
1/4 tsp all spice
2 tbsp honey (optional)
3 tsp sea salt
1 tsp paprika
1/2 tsp black pepper
1/2 tsp dry mustard
1/4-1 tsp chili powder (depending on personal tastes)
1 tbsp balsamic vinegar
1 tbsp coconut aminos

Preheat oven to 350 degrees. Place squash on roasting pan. Lightly coat flesh of squash with ghee or oil of choice. Place squash in oven and roast for 45-60 minutes. In large skillet over medium heat, heat ghee or oil. Add ground meat, after about halfway browned add onions and carrots. Sauté until brown, breaking up meat clumps as you stir. Add tomato sauce and paste. Stir to combine. Add all remaining ingredients and stir to combine. Allow to simmer over low heat for 10-20 minutes, or until squash is ready. Scoop hearty portions of meat mixture into squash. Serve and enjoy!!

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Monday, October 31, 2011

Paleo Pork Chop with Apple Cider Jus, Apricot Preserves and Bacon Crumbles

Ok so I'm back to the blogging world after my baby having hiatus. My littlest man was born unexpectedly early due to a placental abruption at 36 weeks 2 days. Thankfully we both are healthy and doing well now over a month later. Now that I'm over a month passed my c-section I'm feeling pretty good and enjoying getting back in the kitchen provided my littlest let's me. :).

On a recent trip to Disney I got inspired for this fabulous recipe. It turned out so well that my hubby had his first ever second pork chop (he is not a pork fan). So if it can win over a non pork person then any person with a slight affinity toward pork will love it! It's an easy recipe to make and really takes only about an hour total to prep and cook. I highly recommend serving this along side juilliened carrots or sweet potatoes that have been roasted in the oven until browned.

Paleo Pork Chop with Apple Cider Jus, Apricot Preserves and Bacon Crumbles

6 rib cut pork chops
Sea salt
Poultry seasoning
Onion powder
Ghee/coconut oil
1 cup dried apricots, chopped
1/2 cup juice (white grape or apple works well)
1 cup apple cider
3 tbsp apple cider vinegar
4-6 strips of bacon, cooked crispy and crumbled

Preheat oven to 375 degrees. In large skillet, heat ghee over medium high heat. Season pork chops with salt, pepper, poultry seasoning, and onion powder. Place chops into skillet and brown on both sides. While chops are browning, place apricots and juice into small sauce pan. Heat over medium low heat until all of the juice is absorbed or mixture is about the texture of preserves. Remove chops from skillet and place in roasting pan. Cook in oven until chops hit 160 degree internal temperature. Keep skillet on the fire. Add apple cider and deglaze pan (scrape all of the yummy brown parts off of the pan). Add cider vinegar. Stir and simmer until thickens to a nice syrup. Add salt and pepper to taste. To serve plate a pork chop. Top with bacon crumbles, drizzle with cider jus and top with a couple tablespoons of the apricot mixture. Serve and enjoy! Yum!

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Monday, September 26, 2011

Paleo Chinese Honey Chicken

So as my pregnancy progresses, my blog posts become less frequent. I'm 36 weeks today so you can imagine how unmotivated and tired I am. I can however say with the utmost confidence that a paleo pregnancy is the best pregnancy you are ever going to get! So now onward to the recipe. My hubby loves Chinese food and my boys enjoy it quite a bit too. We do allow the occasional gluten free splurge at Pei Wei, but I know that's not the best option. So here is another recipe to help soothe your Chinese take out cravings.

Paleo Chinese Honey Chicken

6 boneless skinless chicken breasts, cubed
Coconut oil
Salt & pepper

Sauce ingredients
3 tbsp sesame oil (or other nut oil)
2 tbsp freshly grated ginger
9 cloves of garlic, minced
1/4 cup + 2 tbsp honey
1 tbsp cider vinegar
1 tbsp coconut aminos
1/2 cup water
2 tsp arrowroot mixed with 1.5 tbsp water

In large skillet heat coconut oil. Add chicken and season with salt and pepper. Cook until chicken is cooked through. Remove chicken and set aside. Add sesame oil to skillet. Add ginger and garlic. Sauté 1-2 minutes. Add all remaining ingredients, except arrowroot mixture. Stir and bring to a boil. Add arrowroot mixture and cook until sauce begins to thicken. Add chicken to pan. Toss to coat and warm. Serve and enjoy!!

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Tuesday, September 6, 2011

Paleo Banana Chocolate Chip Cookies

Yum. These little gems are addictive. They are so good warm and gooey from the oven. They store ok, but due to the high moisture content they get mushy. Still yummy, just a different texture. So you may want to halve the recipe and make it on two separate occasions. Now that I look at the recipe I think it may be Vegan too. Not my intention but hey, it works. :)

Paleo Banana Chocolate Chip Cookies

4 ripe bananas
1/2 cup coconut oil
1/4 cup maple sugar (if you use syrup you may have to adjust the amount of almond flour)
1/2 tsp vanilla
1/4 tsp nutmeg
1/4 tsp cinnamon
3 cups almond flour
1.5 tbsp coconut flour
1 tsp baking soda
1/2-3/4 cup dark chocolate chips or chunks (make sure it's dairy free)

Preheat oven to 350 degrees. In large mixing bowl mash bananas until only small chunks remain. Add coconut oil (not melted) and maple sugar. Mix until well combined. Add vanilla, nutmeg and cinnamon. Stir to combine. Add almond flour, coconut flour and baking soda. Mix until fully combined. Gently fold in chocolate chips. Drop teaspoon size balls on to parchment lined cookie sheet (smoosh them down with the back of a spoon if desired). Bake for 15-18 minutes or until just turning golden brown. Allow to cool on sheets for 2-4 minutes then remove and cool on racks. Serve and enjoy!!

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Thursday, September 1, 2011

Paleo Carrot Souffle

I'm always looking for new ways to enjoy veggies. Steamed veggies are so blah, so I needed to find more ideas. I had picked up a bag of carrots and decided I would try to make a soufflé from these carrots. (I used to get a corn soufflé at fresh market, it was heavenly). Well this recipe did not disappoint. It was so yummy that my hubby and I gobbled every last bite of it up. Next time I'll get my kids to try it!

Paleo Carrot Soufflé

1 lbs carrots, peeled and chunked (or baby carrots)
1/4 cup of ghee, coconut oil or grassfed butter (whatever fat suits your fancy)
1 egg
1/2 tbsp coconut flour
1 tsp baking soda
2 tbsp maple sugar/syrup or honey (optional)
Sprinkle of cinnamon

Preheat oven to 400 degrees. Boil carrots for 20-25 minutes or until tender. Place carrots and all other ingredients in a food processor or blender and purée until smooth and well combined. Pour into a greased 1-1.5 quart casserole. Bake at 400 for 15 minutes. Lower oven temperature to 350 and bake for 45 minutes. Serve warm and enjoy!

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Monday, August 29, 2011

Paleo Antipasto Meatloaf

My pregnant brain works in mysterious ways. Most days I don't crave anything, then a craving will hit big time. Salty delicious olives have been on the craving list frequently. I came up with the idea of making a meatloaf around olives and eventually the idea evolved into the delicious end product we had for dinner tonight! I highly recommend serving this with mashed faux-tatoes (posted recipe on November 13, 2010). It makes for a very home cooked old fashioned dinner. In this meatloaf there are some minced deli meats. Use a combination that sounds appealing to you. I used what was on hand, pepperoni and salami (not usually 100% paleo but I find some that are pretty darn close). I hope you and your family enjoy this recipe as much as we did!

Paleo Antipasto Meatloaf

2 eggs
2 tbsp balsamic vinegar
1/2 can tomato paste
3/4 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1/4 tsp black pepper
1/2 cup almond flour
2 tbsp roasted red pepper, minced
1/2 cup manzilla olives (green olives), sliced
7-9 oz cold cuts, minced (any typical Italian combo would do great)
2 lbs ground beef (we used bison which was fantastic)

Preheat oven to 350 degrees. In large bowl beat together eggs, balsamic, and tomato paste until smooth. Add seasonings and almond powder, mix until well combined. Add red peppers, olives and cold cuts and mix until combined. Add beef and thoroughly mix until all ingredients are evenly distributed. Dump meat mixture and form into loaf shape. Bake for 1 hour to 1 hour 15 minutes or until done. Serve and enjoy!!!

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Thursday, August 25, 2011

Paleo pumpkin spice donuts

While shopping at Kohls today I spotted this awesome little donut iron. It's a Babycakes Donut Maker and works much like a waffle iron. I was intrigued and with a 15% off coupon in my pocket I decided it was worth a try. My boys were so excited when they saw a donut maker. They begged me to make them some dessert with it. I decided to modify a pumpkin bar recipe I had tried from Elana's pantry earlier this week. The result was a moist cakey donut that my boys gobbled right up! As usual with my sweetener, I fill the measuring cup about 2/3 of the way then fill the remaining amount with water.

Paleo Pumpkin Spice Donuts

1/2 cup pumpkin purée (i used canned)
1/2 cup maple syrup or honey
2 eggs
1 cup almond flour
1 tbsp coconut flour
1/4 tsp sea salt
1/2 tsp baking soda
1 tsp pumpkin pie spice

In food processor (or use electric mixer) blend pumpkin, maple and egg until completely combined. Add all remaining ingredients and blend until combined. Pour batter into greased hot donut maker and cook until ready light turns on. Remove with the special fork provided. Serve and enjoy!

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Monday, August 22, 2011

Paleo French Toast

French toast has always been one of my favorite breakfasts. I never really cared if it was sticks or slices, white, wheat or challah...I just loved the stuff!!! I had tried a recipe from my almond flour cookbook a while back, but I just wasn't a fan. The bread was kind of tangy. One night the idea for this recipe just came to me. Then all I needed was some energy to make it, which can be tough to come by in the third trimester. :)

The bread base is a modified version of Elana's pantry cinnamon bun muffins. I made it into a loaf instead, then allowed the slices to dry out overnight before making the French toast. There is some sweetener in the bread, it's not much, but I tend to water it down still (like fill a 1/2 cup measuring cup with 2/3 syrup, 1/3 water). It's not an exact science, but it's been working for me. Hope you enjoy my take on paleo French toast!

Paleo French Toast

Bread recipe
6 eggs
1/2 cup oil (I used almond)
1/2 cup maple syrup or honey
1 tbsp vanilla
2 cups almond flour
1/4 cup coconut flour
1 tsp baking soda
1 tsp sea salt

Preheat oven to 350 degrees. Mix wet ingredients in a large bowl until well blended. Add dry and mix until smooth. Grease 2 loaf pans with a heavy coat of coconut oil. Pour half of the batter in each pan. Sprinkle the top of loaves with cinnamon. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, and flip the loaf pans onto a cooling rack. Allow loaves to cool on the rack. For French toast slice the bread into 1/2 to 3/4 in thick slices and allow the slices to sit on a cooling rack over night, so that the bread becomes slightly stale.

French toast batter
3 eggs
1/3 cup coconut milk (full fat)
1/3 cup water
1/2 tsp cinnamon
2 tsp vanilla
Coconut oil

Blend all of the batter ingredients until fully combined (I used a magic bullet blender). Pour into a dish or deep plate. Heat a large pan over medium heat and coat the bottom with coconut oil (the goal is to pan fry). Dip each slice of bread in the batter and place in the oil. Fry until golden brown then flip. Fry other side until golden brown. Continue with all slices of bread. Serve with your topping of choice and enjoy!!

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Wednesday, August 17, 2011

A super quick faux spaghetti

Tonight my kids insisted on eating dinner at home. We got home at 6pm then I got to cook a quick meal. By 645pm we were eating dinner so actual cook and prep time was about 30 minutes. Just be sure you have a really big skillet. The quick preparation of this meal was due to the food processor. It can still be made without one but it will just take longer. My boys gobbled this meal up. They never even questioned what the mystery noodles were.

Quick faux-ghetti

Olive oil
2 lbs ground beef
1 onion, minced
1 28oz can crushed tomatoes
1 14 oz can tomato sauce
1 1/2 tsp sea salt
1/4 tsp black pepper
1 tsp garlic powder
1 tsp dried basil
1/4 dried mint
4 summer squash, julienned or grated
1 can black olives (optional)

Heat large skillet over medium high heat. Swirl with olive oil. Add beef and onion, cook until beef is browned and just begins to dry. Add crushed tomatoes, tomato sauce and seasonings. Stir to combine. Add summer squash and stir to combine. Cook until squash begins to soften (add more salt and pepper if desired). Add olives and cook until olives are warmed. Serve and enjoy!

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Thursday, August 4, 2011

Paleo crepes

So today I decided to try a crepe experiment. I used a pancake recipe from Mark's daily apple and inspiration from Everyday Paleo. Here is my version of a sweet crepe batter. My tips for cooking are ensure that you have a hot non stick pan to cook them in and don't be afraid of heavily greasing the pan (a spray bottle of your favorite oil may be helpful). Top these crepes with whatever your heart desires. Fresh fruit, dark chocolate chips, maple sugar and cinnamon, cooked fruit (like pan fried apples, or cooked juicy berries).

Paleo crepe (sweet)

6 eggs
1/4 cup coconut flour
1/4 cup coconut milk (I used the full far kind)
1 tbsp honey or maple syrup
1/4-1/2 tsp cinnamon (depending on your taste)
Pinch of nutmeg

Mix all of the ingredients in a bowl until well combined. Allow to sit for 10 minutes. Heat a pan or griddle over medium heat. Once full warmed, grease the pan and add small amounts of batter. Cook until crepe lifts slightly from the pan and flip. Cook for 30 seconds to 1 minute. Remove, serve and enjoy!

For savory crepes, omit the maple syrup or honey, and the cinnamon and nutmeg. Season with some salt and pepper. If you know what you are going to fill them with you can add some complimentary seasoning. For example, if you are doing ham try some garlic powder in the batter. For poultry, add a dash of poultry seasoning. If you decide to try these as tortillas (and it's worth a try) then feel free to add a sprinkle of cumin and chili powder. As you can see, the sky is the limit. If you come up with any fabulous combinations, please share them in the comments section here. :)

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Thursday, June 30, 2011

Paleo Mexican meatloaf

So once again my blogging has taken a backseat. Who would have thought that all of this travel would make cooking so difficult, but it certainly has. This fabulous meatloaf was created out of necessity. I had every ingredient on hand that I needed. And since I didn't want to run to the store, this was dinner.
Feel free to top this with some guacamole, fresh veggies and olives. Yum!
(we ate this with oven roasted cauliflower. Thinly sliced head of cauliflower, tossed in olive oil and sea salt, baked on a sheet for 40-50 minutes)

Paleo Mexican Meatloaf

2 lbs ground beef
1 onion, minced
2 tsp cumin
1 tsp garlic powder
1/4 tsp chili powder (add more if you like spice)
1/4 tsp black pepper
1/4 tsp paprika
2 tsp sea salt
2 eggs, beaten
1/2 cup almond flour
Salsa of choice (I used a mix of El Pato and Green Mountain Gringo)

Preheat oven to 350. In large bowl mix all of the ingredients. Form into a loaf or press into a loaf pan. Top with salsa of choice, use as much or as little as you prefer. Bake for 1 hour 30 minutes or until cooked through. Serve with your favorite toppings and enjoy!

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Sunday, May 22, 2011

Paleo pineapple bread with toasted coconut

This recipe was created while traveling in our RV. I needed breakfasts that I could make the night before to make mornings easier. This bread is yummy and I think my kids are going to really enjoy it. :). I'll find out in the morning. Please keep in mind that I baked it using a disposable pan in a toaster oven, so you may need to modify your cooking times.

Paleo pineapple bread with toasted coconut

6 eggs
3 tbsp honey or maple syrup (optional)
1 tsp vanilla
1/4 cup coconut oil (melted)
1 cup crushed pineapple
1/2 cup coconut flour
1 tsp baking soda
Shredded unsweetened coconut

Preheat oven to 375. Grease a pan or baking dish, 9x11inch. Mix eggs, honey, vanilla, pineapple, and oil until well combined. Add coconut flour and baking soda. Pour batter into dish. Sprinkle with coconut. Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Serve and enjoy!!

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Monday, May 9, 2011

5 minute paleo chocolate cake in a mug!

Mmm. Love hot chocolate cake! This cake is made in single servings in mugs. Make sure you use mugs big enough to hold the cake rising up. So delicious! Would love to hear the toppings you all come up with!

5 minute paleo chocolate cake

2.5 tbsp coconut oil
2 tbsp cocoa powder
1.5 tbsp maple syrup/honey
2 tsp coconut flour
1 egg
Splash of vanilla
1-2 tbsp very dark chocolate pieces (make them small)

Place coconut oil in mug. Heat in microwave until melted. Add remaining ingredients and mix well with a fork until completely smooth. Microwave on high for 2-3 minutes, or until cake stops rising. Serve warm and enjoy!!

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Sunday, May 1, 2011

Paleo olive tapenade (a paleo vegetable dip)

So I know this post is long over due. My computer is still not functioning, the move has been semi painful and then my poor boys were struck down with a stomach bug. I'm am going to try to do a few posts from my phone, so please excuse the editing. These recipes are every bit as delicious, just posted in a different way.

I created this tapenade for an appetizer for Easter dinner. We needed a dip and without traditional creamy versions, I was kind of lost. This olive dip was fantastic. It gave the veggies an awesome salty flavor. I bet it makes you much on more raw veggies.

Paleo olive tapenade

1 cup of pitted olives (I used 1/3 black, 1/3 green, 1/3 kalamata)
1 tbsp balsamic vinegar
1/4 tsp garlic powder
2 tsp lemon juice

Place all ingredients in food processor and pulse until creates and thick (slightly mealy or chunky) paste. Serve with your favorite raw veggies. Enjoy!!

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Tuesday, April 12, 2011

Paleo Strawberry Shortcakes

So we are in the middle of our move, so my posts are going to get a little sparse for a bit. I promise though that they will return to normal once we get settled. Another hindrance to my posting is the fact that my 2 year old dumped water on my computer. I am now without an enter key and question mark. So I will be editing my posts from my phone. Well, with all that aside, here is a fabulous recipe for some strawberry shortcakes. Strawberries just came into season here in NC, so I am happily indulging on these delicious little fruits. These almond flour biscuits are a wonderful touch and even better is if you top the whole thing with coconut milk vanilla ice cream!

Paleo Strawberry Shortcakes

Strawberries (as many as you think you need)

Wash and slice strawberries. Take about one cup of berries and blend in a blender or food processor. You can add a drizzle of honey or maple syrup if you wish. Toss the sliced berries with the pureed berries. Cover and put in the fridge.

Almond flour shortcakes

2 1/2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking powder
1/4 cup almond or melted coconut oil
1/4 cup maple syrup or honey
2 eggs
1 tsp lemon juice

Preheat oven to 350. In large bowl beat eggs. Add syrup, oil and juice. Then add almond flour, salt and baking soda. Mix until batter is stick and well combined. Drop 1/4 blobs onto parchment lined baking sheet. Space about 1-2 inches apart. Bake for 20-25 minutes or until golden brown. Serve nice and warm covered in fresh berries. To store, place in zip top bag. And for future enjoyment, reheat the shortcakes in the toaster oven.

Thursday, April 7, 2011

Super Simple Paleo Fish Dish

So friend asked me today for a good fish recipe. This rub works really well on just about any fish. We tried it out on Cod and it was really tasty. Hope you guys like it as much as we did.

Super Simple Paleo Fish Dish

2-3 lbs of fish fillets
2 tbsp almond flour
1 tsp sea salt
1 tbsp curry powder
1/8 tsp ginger
coconut oil

Heat a large skillet to medium high heat with coconut oil. In small dish, mix together almond flour, salt, curry and ginger. Rub both sides of the fish with a healthy coat of the seasoning mix. Place fish in the pan and cook until fish easily releases from the pan. Flip and cook until fish is done (cooking times will vary depending on the type of fish). Serve and enjoy!!

Tuesday, April 5, 2011

Paleo Mediterranean Chicken

There is a fantastic restaurant here in Fayetteville, NC. It really is one of the only good restaurants here. Its called the Mash House, and their Heart Healthy Chicken dish helped inspire my Mediterranean chicken recipe. In their dish there is eggplant and tomato, so I decided to switch it up a bit. My variation was delicious. The best part is that the topping is mostly vegetables, so feel free to go a little heavy on it.

Paleo Mediterranean Chicken

2-3 lbs boneless, skinless chicken breast
1 onion, minced
2 zucchini, chopped into small pieces
1/2 cup roasted red peppers, cut into small pieces
14 oz can artichoke, cut into small pieces
2 2.25 oz cans sliced kalamata olives, chopped
sea salt and pepper, to taste
oil (we used avocado)

Preheat oven to 350. In large oven safe skillet, heat oil over medium high heat. Sear the chicken breast on both sides until golden brown. Bake in the oven for 15-20 minutes, or until chicken is cooked through. In another skillet, heat oil over medium heat. Add onions and saute until translucent. Add zucchini and cook until zucchini is just cooked through. Add peppers, artichokes and olives. Season with salt and pepper. Saute until warmed through. Serve veggie mix over the chicken breasts. Enjoy!

Sunday, April 3, 2011

Super easy Paleo Crockpot Beef Brisket

So unfortunately, I did not get to taste this meal. I made it for my boys and hubby on a day that I was going out of town. My hubby said it was so good that they ate it all. Therefore, no pictures of it and no description of its taste. :) I can tell you it smelled like a home cooked beef stew or pot roast. Hope you like this one! I know I will be making it again as it was hubby and kid approved.

Paleo Slow Cooker Beef Brisket

3 lbs beef brisket (trimmed of extra fat)
1 cup broth (I used vegetable)
1/4 cup dried minced onion
1/2 tsp onion powder
1 tsp sea salt
14.5 oz can diced tomatoes
1 cup water
1 bag baby carrots
1 onion, cut into chunks
1/2 tsp thyme
1 bay leaf
Pepper to taste

Place beef in crockpot. Place all other ingredients in. Stir to combine. Cover and cook on low for 8 hours. Serve and enjoy!

Wednesday, March 30, 2011

Paleo Crockpot Mexican Shredded Chicken

This chicken works well as the topping for a salad, however my boys just enjoyed it on a plate with a side of olives. I enjoyed my salad with chicken, black olives, guacamole and salsa, but feel free to deck it out any way you want. The best part of this recipe is that aside from the chicken, all of the other ingredients should be stuff you have in your pantry. :)

Paleo Slow Cooker Mexican Shredded Chicken

1.5-2 lbs boneless skinless chicken breast
1 cup chicken broth
1/3 cup salsa of choice (my favorite is El Pato, sold at my Walmart near the canned tomatoes)
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp chili powder (more if you like some heat)
1/4 tsp paprika
1 1/2 tsp cumin
sea salt and pepper to taste

Place chicken in slow cooker. Add remaining ingredients and stir to combine. Cook on low for 6-8 hours. Shred chicken with forks about 1/2 hour before serving. Serve and enjoy!

Tuesday, March 29, 2011

Paleo Baked Stuffed Zucchini with Meat Sauce

A while back we had dinner at my brother in law's father's house. There were these amazing baked stuffed zucchini there, I literally ate two whole zucchinis and would have eaten more had there been more to eat. Tonight I took what I remembered of that recipe and converted it into a paleo masterpiece. The filling on this tastes almost like ricotta cheese, its creamy and flavorful. Top it with your favorite meat sauce or the recipe that I posted back on October 26, 2010. This is one of those recipes that even your non-paleo friends and family will love! (This is a large recipe, so I made a double batch of meat sauce to go with it. You can always cut it in half for a smaller crowd.)

Paleo Baked Stuffed Zucchini

6 zucchini, washed, ends trimmed, cut lengthwise
4 cloves of garlic, minced
2 eggs
1 tsp sea salt
pepper to taste
1 1/2 tsp Italian seasoning
1 1/2 cups almond flour

Preheat oven to 350 degrees. Using a spoon scrape the seeds and insides of the zucchini so that they become shells (or like my husband likes to call them "boats"). Do not make the walls too thin or the zucchini will leak. Place all of the scrapings from the zucchini into a food processor. Add garlic, eggs, salt and seasoning. Puree until smooth (it will resemble the consistency of a smoothie). Add almond flour and stir to combine. Place zucchini "boats" in a casserole lightly greased with oil of choice. Spoon mixture into each "boat" until full. Bake in the oven for 50-60 minutes or until the topping just starts to brown. Remove from oven and top with your favorite sauce (here is mine... Serve and enjoy!

Sunday, March 27, 2011

Paleo Dirty Scrambled Eggs (with bacon)

This is my all time favorite way to eat scrambled eggs. The "dirt" in the eggs comes from the delicious morsels bacon leave behind in a frying pan when cooked. It adds such tremendous flavor to the eggs. Its a greats way to start (or finish) your day! This recipe serves one, but feel free to cook up some more for more people.

Paleo Dirty Scrambled Eggs

3-6 eggs (I recommend at least 3 per person), beaten
3-5 pieces of bacon
Sea salt and pepper to taste

Place non stick frying pan over medium heat. Add bacon and cook until crispy, remove from pan. Remove pan from heat. Drain any grease that may be extra (you can save the grease for another day of dirty eggs). Once pan has cooled, turn heat to medium low and add eggs. Scramble and stir the eggs until they are cooked to desired doneness. Be sure to scrape the bacon goodness from the bottom of the pan. Serve and enjoy!

Thursday, March 24, 2011

Mini Paleo Beefcakes...or Mini meatloaves with ketchup glaze

When I get my ground beef, I get it in bulk. Most recently I got 12 lbs of grass fed ground beef. My freezer is chock full. I am going to have to start getting really creative so we don't get too tired of burgers and meat sauce. I made these meatloaves in muffin tins to make my little men happy. The flavors are very similar to a traditional meatloaf, which is nice to have every once in a while. My household loved them, so I hope you do too. This recipe makes about 16-18 mini meat cakes. You can cut it in half if that is too much for your family.

Mini Paleo Meatloaves

2 eggs
1 tsp salt
1 onion, minced
pinch of italian seasoning
1/4 tsp garlic powder
1/3 cup almond flour
2 lbs ground beef

Ketchup glaze
1 cup paleo ketchup (See my October 31, 2010 post for a great recipe)
2 tsp cider vinegar
2 tsp honey

Preheat oven to 350. Mix together egg, salt, onion, seasoning, and almond flour. Add ground beef and use hands to mix well. Divide meat into muffins cups (fill about 2/3 full). In small bowl, mix together ketchup, vinegar, and honey. Spread some ketchup glaze on top of each mini meatloaf. Bake the loaves in the oven for 45 minutes or until cooked through. Serve and enjoy!

Tuesday, March 22, 2011

Paleo Chicken Parmesan (well minus the cheese)

Sara Vidotto came through again with another fantastic recipe. This one had my husband and I raving. It really was so tasty that you didn't miss the cheese at all! You may want to double or triple (as we did) this recipe, because leftovers will be in high demand.

Paleo Chicken Parmesan

6 thinly sliced chicken breasts, or 3 chicken breasts butterflied
3/4 cup almond flour
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
sea salt and pepper to taste (don't be shy on the salt)
2 eggs, beaten
olive oil
1-1 1/4 cup marinara sauce of your choice (more if you like lots of sauce), warm on low on stove
Fresh basil leaves (if desired)

Preheat the oven to 350. Heat a pan to medium high heat. Use a plate or pie dish to mix the almond flour and seasonings. Dip chicken in the eggs, then cover in the almond meal. Swirl pan with olive oil and place chicken in pan. Cook until chicken releases from the pan (if you force it, the coating will come off). Flip the chicken and sear the other side. Place the pan in the oven (or put chicken on a cookie sheet and place in the oven). Bake for 15-20 minutes. Top with basil and marinara. Serve and enjoy!

Paleo Balsamic Maple Vinaigrette

We needed a quick salad dressing tonight because oil and vinegar just sounded completely unappealing to me. So I came up with this quick little vinaigrette using some of my favorite flavors.

Paleo Balsamic Maple Vinaigrette

1/2 balsamic vinegar
3 tbsp maple syrup
1 tsp mustard powder
1 tsp sea salt
1 cup olive oil

Mix together balsamic, maple, mustard and salt (I used a protein shake mixer to make this, but a blender or just a bowl and whisk will work great). Add olive oil and mix well. Serve and enjoy!

Friday, March 18, 2011

Paleo Chicken and Brussels

A friend of mine asked me if I would be willing to post other people's recipes on my blog, and I answered absolutely! So she emailed me this fantastic recipe, that is very comforting and casserole like. It is very tasty and quite simple to prepare as well. I hope you all like it as much as we did! Thank you Sara Vidotto, for sharing your cooking genius with us. We look forward to future contributions!

(Oh, this recipe is how she wrote it. For us, I had to of course double the amount of meat and veggies, we eat a lot. And since I don't have an oven safe skillet or dutch oven, I had to cook on a skillet then move it to a casserole.)

Paleo Chicken Thighs and Brussels

6 boneless skinless chicken thighs
3 strips of bacon
1/2 onion, minced
2-3 cloves of garlic, minced
1/2 lbs brussel sprouts, trimmed and quartered
poultry seasoning
sea salt
1/2 cup chicken stock

Preheat oven to 400 degrees. Heat dutch oven or large oven safe sauce pan over medium heat. Cook bacon until crispy. Remove half of fat, if you desire. Add onion and saute until soft. Add garlic. Season lightly with salt, pepper and poultry seasoning. Remove everything but fat from pan. Season chicken with salt, pepper and poultry seasoning. Turn heat up to medium high. Add chicken to the pan and sear both sides until browned. Add meat and onions back to pan (or place in casserole), add brussel sprouts and chicken stock. Cover the pan and place in the oven. Cook for 30-40 minutes. Serve and enjoy!

*This recipe can also be done with turkey and sage sausage, instead of chicken and bacon. If you add celery and dried cranberries it will taste just like Thanksgiving!

Thursday, March 17, 2011

Paleo Osso Bucco

I had gotten some beef shanks (aka beef osso bucco) from the farming group we are part of. My husband begged me to make a more traditional osso bucco for dinner. After doing plenty of research I had figured out the key elements. While this osso bucco was made with beef shanks, I am sure it would also work really well with veal. This dinner is decadent and delicious. Something about slow cooked meat that is fork tender that just gets mouths watering. Now this recipe has plenty of wine in it, if you are against cooking with wine, feel free to sub with broth, tomato juice or just water. Just be aware that it will alter the flavor.

Paleo Osso Bucco

3 lbs beef shanks/osso bucco
1/2 cup white wine (dry)
1/2 cup red wine
1 onion, thinly sliced or chunked (whatever your preference)
4 cloves garlic, minced
1 cup beef broth
1 14.5 oz can diced tomatoes
pinch dried thyme
pinch dried rosemary
1 bay leaf
Sea salt (to taste)

In large skillet with lid (or dutch oven), heat oil of choice over medium heat. Add shanks and cook for several minutes on each side to sear. Add wines and stir to combine. Add onion and garlic. Stir and cook until onions start to soften. Reduce heat to low and add broth and tomatoes. Season with thyme, rosemary, bay leaf, salt and pepper. Cover and simmer for 2-3 hours over low heat. Stir on occasion to prevent burning. Serve and enjoy!

Tuesday, March 15, 2011

Paleo Italian Meatloaf

I had a craving for some Buca Di Beppo meatballs. If you have never tried them, they are softball sized garlic flavored meatballs. I am sure they have breadcrumbs and cheese, so I had to come up with my own version. I decided to form it into a meatloaf instead of meatballs, just for ease of cooking. This was exactly what my craving was looking for! Garlic, Italian, Meat! Yum! I used jarred sauce in this recipe. Feel free to use homemade if you want, or just read labels at the store. I found an awesome store brand organic with very few ingredients.

Paleo Italian Meatloaf

2 eggs
1 tsp sea salt
2 tsp Italian seasoning
1/2 tsp onion powder
1 head of garlic (or about 15 cloves), minced
1/4 cup almond flour
2 lbs ground beef
1 jar of your favorite paleo sauce (or small batch homemade)

Preheat oven to 350. In large bowl whisk together eggs, salt, seasoning, onion powder, garlic and almond flour. Add ground beef and combine using your hands. Mix until well blended. Form into a loaf (or put in a loaf pan). Bake for 45 minutes. Drain off excess grease. Cover liberally with 2-3 cups of sauce. Bake for 15 more minutes. Slice, serve and enjoy! (Feel free to top with extra sauce if it suits your fancy).

Monday, March 14, 2011

Paleo Cinnamon Maple Sugar Scones (aka doughnuts!)

A while ago a dear friend of mine asked me to develop a paleo doughnut recipe. Well, I was really at a loss as to how to accomplish this. Deep frying in coconut oil, while delicious is very expensive. Then tonight as I was making scones, I noticed that this particular variety tasted just like a doughnut! A delicious paleo doughnut! Enjoy these baked goodies with your favorite hot beverage and good luck keeping your kids away from them! (the scone recipe base is from elanas pantry, I just changed up the flavors and the sweetener)

Paleo Cinnamon Maple Sugar Scones

2 cups almond flour
1/2 tsp baking soda
1/2 tsp sea salt
1 egg, slightly beaten
2 tbsp maple syrup
maple sugar (for dusting)
cinnamon (for dusting)

Preheat oven to 350. In large bowl mix almond flour, soda and salt. Add egg and syrup, mix with spatula or wooden spoon until well combined. Press out onto parchment paper into 6.5x6.5 inch square. Sprinkle generously with cinnamon nad maple sugar. Cut into 16 squares. Spread out onto a parchment lined cookie sheet. Bake for 11-13 minutes until scones just start to brown. Cool slightly and then enjoy! (Warm scones just melt in your mouth)

Saturday, March 12, 2011

Paleo Waffles

So life as usual has gotten in the way of my cooking. I have a few recipes to post but will have to do that when I get back home again. Today I made some delicious waffles for breakfast. They are not crispy on the outside so feel free to toss them in the toaster for a quick crisping. This recipe feeds about 6-8 people, so half it if you don't need that many. Also make them ahead of time and freeze them...then you'll have homemade frozen waffles!

Paleo waffles

12 eggs
1/3 cup maple syrup
1/3 cup water
1 tbsp vanilla
1/2 tsp sea salt
1/2 tsp baking soda
2/3 cup coconut flour

Blend all ingredients in blender until smooth. Allow to stand for 3-5 minutes. Heat your waffle iron, grease and pour batter in. Cook until golden brown. Serve and enjoy!

- Posted using BlogPress from my iPhone

Tuesday, March 1, 2011

Cold Broccoli Salad

While the idea of cold broccoli may seem unappealing to some, I can tell you it is such a treat. The trick is to cook the broccoli before hand so that it is softened, then coat it in the homemade vinaigrette. This vinaigrette also works wonderfully on salads. I had some left over and happily ate a pile of lettuce covered in it. :) Hope you enjoy this simple, yet fabulous alternative to "steamed broccoli again".

Cold Broccoli Salad

1 big bunch broccoli, just the florets (or a bag of it)
1/4 cup white wine vinegar
1/2 tsp sea salt
1/4 tsp onion powder
1/4 tsp dry mustard
2 tbsp water
1/2 cup olive oil

Preheat oven to 350. Place broccoli on a cookie sheet (lightly grease with oil of choice). Roast in oven for 8-10 minutes or until broccoli just becomes fork tender. Remove from oven, place in a bowl and into the refrigerator. In separate bowl, mix together vinegar, salt, onion powder, mustard, and water. Slowly whisk in olive oil. Pour dressing over the broccoli. Be sure to cover the broccoli to your own taste. If you like dressing, feel free to go heavy, if you just want a hint, then keep it light. Cover and refrigerate for 1-2 hours or until chilled. Serve and enjoy!

Sunday, February 27, 2011

Paleo Balsamic Pork Roast

Pork is definitely our least favorite meat, but I have made it my goal to make it absolutely delicious each and every time we eat it. This dish hits the mark. The pork marinates first, then roasts in the delicious sauce, then the sauce is served over the pork. Simply yum.

Paleo Balsamic, Garlic and Rosemary Pork Roast

2-3 lbs pork loin
1 tsp sea salt
1 tsp black pepper
1 tbsp crushed dried rosemary
2 tbsp paleo ketchup (here is the recipe I use
1/2 cup balsamic vinegar
4 cloves of garlic, minced
2 tbsp oil (I used avocado)

Place pork in a large zip lock bag. Mix all remaining ingredients in small bowl. Pour over the pork. Press air out of bag and seal. Place and refrigerator and leave for 2-4 hours. Preheat oven to 350 degrees. Place pork and marinade in a roasting pan. Roast for 1 hour and 15 minutes, basting with liquid every 10-15 minutes. Check internal temperature and ensure it is at least 145 degrees. Remove roast from oven and allow to rest for 10 minutes. Slice and serve with the sauce poured on top. Enjoy!

Friday, February 25, 2011

Paleo Tagine Chicken

My experience with Middle Eastern cuisine is limited at best, so whether this dish is authentic or not I cannot say. However, I can say it was delicious and has plenty of meat and veggies to satisfy any cave family. I left the spices mild in my recipe, so that its flavorful without being spicy. However, if you like sure to add more paprika, a healthy dose of pepper and you can even up the tumeric and cumin.

Paleo Tagine Chicken with Carrots

coconut oil
2.5-3 lbs of boneless skinless chicken breast, cut in cubes
1 onion, thinly sliced
4 cloves garlic, minced
1 cup broth (chicken or vegetable)
1 tsp cumin
1 1/4 tsp tumeric
1/4 tsp paprika
sea salt (to taste)
5 carrots, shredded
10-12 apricots, chopped
1/2 cup golden raisins

Heat coconut oil in large skillet over medium heat. Add chicken. Saute and cook until chicken is about 3/4 of the way cooked. Add onion and garlic. Saute until onions soften and start to turn translucent. Add broth and seasoning. Stir to combine. Add carrots. Saute and cook until carrots are soft and cooked through. Add apricots and raisins, toss to combine and allow to warm. Serve and enjoy!

Monday, February 21, 2011

Warm pears with cinnamon

So I am sorry for my blogging hiatus. A long trip, plus two sick kids, plus sick me equals not much cooking. I figured I would post up one of my all time favorite quick and easy paleo desserts, since I have to type this on my phone. This recipe is kind of like a nice warm slice of pie. :). I promise, more tasty recipes coming soon.

Warm pear with cinnamon

1 pear, cored and cut into chunks
Cinnamon to taste

Place pear in microwave safe dish. Sprinkle with cinnamon (I pretty much coat everything in it, I love cinnamon). Microwave on high for 3 minutes. Test to ensure pear is soft, cook for additional minute if needed. Cool slightly and enjoy!

- Posted using BlogPress from my iPhone

Thursday, February 10, 2011

Chicken Faux Mein!

So I have been on a bit of a Chinese food kick lately. I decided to make something that resembled lo mein, but was a heck of a lot healthier for us. The cabbage in this dish really resembled curly noodles and my 2 year old ate them without even questioning their vegetable status. It also provided a nice sweetness to the meal, without adding any kind of sugars. The sauce on lo mein is typically soy sauce based, so use whatever substitute here that you would like.

Paleo Chicken Lo Mein

Coconut oil (for greasing the skillet)
2-3 lbs boneless skinless chicken breast, cut into thin strips
2 onions, minced
1-2 heads of cabbage, cut into noodle type shapes
1/4 cup cider vinegar
3/4 cup coconut aminos
1 tbsp toasted sesame oil
3 tbsp fresh ginger, grated
6 cloves of garlic, minced
2 tsp arrowroot powder

Heat a very large skillet over medium heat. Melt coconut oil, then cook chicken until almost cooked through. Add onion. Cook until onion is translucent. Add cabbage. Toss to combine. Add vinegar, aminos, oil, ginger and garlic. Saute until cabbage is soft and tender. Add arrowroot and simmer for 2-4 minutes more. Serve and enjoy!

Monday, February 7, 2011

Paleo Macadamia crusted chicken with pineapple coconut sauce and ginger carrots

So tonight I am posting the recipe to a full meal. This dinner was so yummy. The chicken had a yummy slightly salty and crunchy crust, the sauce with sweet and tangy, and the carrots were almost creamy with a little hint of spice. Everything just flowed together perfectly. I think that this dish would likely also work well with a simple white fish instead of chicken. Also, the sauce contains coconut butter, if you do not have coconut butter, I recommend trying a mix of coconut milk and coconut oil. However, I highly recommend getting your hands on coconut butter. Its decadent and very healthful at the same time.

Paleo Macadamia and Coconut Crusted Chicken

2 lbs boneless skinless chicken breast
5-6 oz roasted salted macadamia nuts, chopped finely
3 tbsp unsweetened coconut, fine shred
1/2 can coconut milk
2 tbsp coconut oil and enough to grease the pan

Preheat oven to 350. Lightly grease a pan with coconut oil. Pour coconut oil into pie dish (or some sore of plate), mix coconut and macadamias and place in a separate pie pan (or plate). Dip the chicken breast into the coconut milk and turn to coat. Then move the chicken into the macadamia mixture, and toss to coat. Place chicken in the pan. Repeat until all chicken is coated. Place in the oven and bake for 35-45 minutes. Serve with the Pineapple Coconut Sauce or your other favorite sauce.

Paleo Pineapple Coconut Sauce

1 8oz can pineapple rings, in juice
3 tbsp coconut butter
1 lime juiced
2 tsp honey
1 6 oz can pineapple juice
2 tsp arrowroot

Add juice from pineapple rings, coconut butter, lime, pineapple juice and honey to small sauce pan. Heat over medium low heat. Add arrowroot and stir until well mixed. Heat until sauce thickens to desired consistency. Dice pineapple and mix to combine. Serve with macadamia crusted chicken or other favorite meal.

Paleo Coconut Ginger Carrots

1 bag of baby carrots
1-2 tbsp coconut oil
3 tbsp coconut milk
1/2 tsp powdered ginger
sea salt

In large skillet melt coconut oil, ensure it coats the pan, over medium heat. Add coconut milk, carrots, ginger and salt. Stir to combine, cover and cook for about 20 minutes or until carrots are tender. If the liquid steams off, then add a few tablespoons of water to continue allowing the carrots to steam. Stir every 5-7 minutes to ensure even cooking. Serve and enjoy!

Sunday, February 6, 2011

Garlic Roasted Brussel Sprouts

So you may catch on to a theme today...garlic and bacon. These two items make so many dishes wonderful that I figured why not give them a go on one of my favorite vegetables...Brussel Sprouts! These came out beautifully, lots of flavor and perfectly tender.

Paleo Garlic Roasted Brussel Sprouts

2 lbs brussel sprouts, quartered
2 pieces of bacon, cut into small pieces
1 tsp dried dill weed
1/2 tsp sea salt
4 cloves garlic, minced
oil of choice (I used avocado)

Preheat oven to 400 degrees. Place all ingredients in roasting pan and toss to combine. Roast for 20 minutes, then stir. Roast for another 15-20 minutes, be sure to stir every 5-10 minutes. Serve and enjoy!

Paleo Banana Muffins

These muffins are great. My little guys loved them and what I loved most was their very low sugar content. You can feel pretty good about feeding yourself or your children these, but the best part is the way that they taste. Yum!

Paleo Banana Muffins

3 bananas, very ripe
6 eggs
1 tsp vanilla
1/4 cup coconut flour
3/4 cup almond flour
1-2 tbsp honey
1/4 cup coconut oil, melted
1 tsp baking soda
1/4-1/2 tsp nutmeg (optional)

Preheat oven to 375 degrees. Line muffin pan with papers (this recipe makes about 14 muffins, or 12 larger muffins). Place bananas in a bowl and using an electric mixer blend until smooth. Add eggs and vanilla, beat to combine. Add coconut and almond flour, mix to combine. Add oil, honey and nutmeg, mix to combine. Add baking soda and mix to combine. Fill muffin cups to 3/4 full. Bake for 20-25 minutes or until tops are a light golden brown and a toothpick inserted into the center comes out clean. Cool, serve and enjoy!

Paleo Bacon Garlic and Seafood Medley

My son Cavan was begging for some shrimp. He was fascinated by a bag of wild caught seafood I picked up in the freezer section. He wanted to see what squid and octopus tasted like. I quickly whipped up this lunch so he could give it a try. My boys loved this dish. The little guy was hesitant at first, but then he ate seconds and thirds. You can do this dish with just shrimp, or you can use a shellfish mix like we did.

Paleo Bacon and Garlic Seafood with Bok Choy

5 pieces bacon, cut into small pieces
2 lbs shrimp, shellfish, or mixed seafood
1 lbs bok choy, sliced thinly
8-10 cloves of garlic, minced
1/4 cup white wine
sea salt

In large skillet, brown bacon over medium high heat. Reduce the heat to medium and cook seafood until nearly cooked through. Add bok choy, garlic, white wine and seasoning to taste. Allow to cook until bok choy is soft and wilted. Serve and enjoy!

Paleo BBQ sauce

My husband and I love to use our smoker. We try to make it a weekly ritual. We will typically do some delicious baby back ribs, which of course need a great barbecue sauce to accompany them. I have tried many variations, but this morning I feel like I finally nailed it. The key with this sauce is to adjust it to your own personal preference. I prefer a flavorful, slightly sweet, non spicy bbq sauce. However, if you like spicy, add some paprika and chili powder. Or if you prefer more vinegar, go to town. :)

Paleo Barbecue Sauce

1 can tomato paste
1 cup water
3 tbsp cider vinegar
1.5 tsp yacon (can also maple syrup)
1 tsp sea salt
1/4 tsp pepper
1/2 tsp dry mustard
1/2 tsp onion powder
1/4 tsp garlic powder
2 tbsp orange juice
1 tbsp honey

Place all ingredients in a sauce pan. Simmer over low heat for 20-30 minutes. Allow to cool. Serve and enjoy!

Thursday, February 3, 2011

Paleo Chinese Orange Chicken

This recipe was a huge hit in my family. My boys gobbled it up, my 3 year old had 3 servings and my 2 year old ate a full plate. Hubby gobbled it up happily and sang songs of praise. I think this is the perfect solution for those craving some Chinese takeout.

Paleo Chinese Orange Chicken

1/2 cup water
3/4 cup orange juice
1/3 cup cider vinegar
3 tbsp coconut aminos
1 tbsp orange zest
1 tbsp honey
2-3 tsp fresh ginger, minced
4 cloves garlic, minced
2 tsp dried minced onion (can also sub some green onion here)
pinch of red pepper flakes (add more if you like some heat)
1.5 tbsp arrowroot powder

coconut oil
1-1.5 lbs chicken breast, cut into cubes
1/4 tsp sea salt
3 tbsp arrowroot

Mix together sauce ingredients in a large bowl. Toss chicken with sea salt and arrowroot. Heat coconut oil in large skillet over medium to medium high heat. Add chicken. Stir regularly until cooked throughout. Add sauce and stir frequently. Cook about 10 minutes, or until it thickens. Serve and enjoy!

Sunday, January 30, 2011

Paleo Taco Salad, homemade Guacamole and a special drink

When I decided to set out and make a paleo dish with Mexican flavors, I never thought it would be as good as I had remembered my cheesy sour cream covered dishes to be. Still, I decided it was worth a try because I really missed the flavors and I was really craving guacamole. So here is my ultra smooth guacamole with a delicious meat. We used ground turkey, but use whatever meat suits your preference. Serve the meat and guacamole up on a big bed of lettuce, top with tomatoes, olives and any other veggies that suit your fancy. The final recipe you will see here is one for a grapefruit margarita. These are so good, but remember alcohol is very sugar heavy and should be consumed in extreme moderation.

Paleo Mexican Taco Meat

3 lbs of ground turkey
1 tsp sea salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp chili powder (more to taste)
1/4 tsp paprika
1.5 tsp cumin
1/3 cup salsa (desired spiciness, Green Mountain Gringo or El pato are some good brands)

Heat large skillet to medium heat, swirl with fat of your choice. Brown the meat until about 3/4 of the way cooked. Add seasonings. Cook until meat is fully cooked. Add salsa and toss to combine. Allow to warm throughout and serve.

Paleo Guacamole

3 avocados, pitt and skins removed
1/2 jalapeno, remove seeds
1 lime, juice
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder

Place all ingredients in a food processor and blend until smooth. Serve and enjoy!

Paleo Grapefruit Margarita

3 oz grapefruit juice
2 oz tequila
2 tbsp water (can also do sparkling water)
1/2-1 tbsp agave (or honey)

Mix all ingredients except agave into glass. Sweeten to your own taste. Serve over ice. Relax and enjoy!

Thursday, January 27, 2011

Paleo Asian Steak Lettuce Wraps

So this recipe is really two recipes in one. Its a delicious marinade, and its a fantastic Asian slaw. I suggest that you combine them into one fantastic recipe, especially if you wrap it in a nice piece of iceberg lettuce. This was a fantastic meal. My husband was happy, the boys ate well and I of course was thrilled with the results.

Asian Flank Steak Marinade

1/4 cup toasted sesame oil
1/4 cider vinegar
1/4 cup coconut aminos (or tamari)
1 tbsp honey
6 cloves garlic, minced
2-3 tbsp freshly grated ginger root
2-4 lbs flank steak

In large ziploc bag or container combine marinade ingredients. Add steak and allow to sit in the refrigerator for 4-12 hours. Grill steak to desired temperature.

Asian Inspired Slaw

1/2 cup cider vinegar
1 tbsp honey
1 tsp celery seed
1/2 tsp salt
2 tbsp toasted sesame oil
2 tbsp olive oil
1 shallot, minced
2 bags of slaw mix (broccoli works great, but cabbage would also be yummy)

In large bowl mix vinegar, honey, celery seed, and salt. While mixing, slowly drizzle in the two oils. Place shallot and slaw mix in large bowl or container. Add dressing and toss to combine. Allow to sit in refrigerator for 1-2 hours before serving.

Wednesday, January 26, 2011

Paleo Pineapple Coconut Muffins

So after the pina colada pancakes were all gone, I began craving them. Those things are so good. I decided I needed to make a more portable version of the pancakes, so here is a muffin version. My kids loved them so much that they called them "dessert". I personally have already eaten three.

Paleo Pineapple Coconut Muffins
(makes 24 muffins)

6 eggs
1/4 cup maple syrup
3 tbsp oil (almond or coconut are best)
1 tbsp vanilla
15 oz can crushed pineapple (I used delmonte), drained of most of the juice
1/2 cup shredded coconut, unsweetened (I used finely shredded)
1/2 tsp sea salt
1 tsp baking soda
3 cups almond flour

Preheat oven to 350 and line muffin pan with paper liners. Mix eggs in large bowl until well beat. Add maple syrup, oil, vanilla and pineapple. Mix to combine. Add coconut, salt, baking soda and almond flour. Stir until well combined. Scoop into lined muffin tins, filling each cup about 3/4s of the way. Bake for 20-25 minutes. Remove from pan to cool. Serve and enjoy!

Monday, January 24, 2011

Paleo Spanish Chicken and Rice (faux rice)

I had a craving for Arroz con Pollo. I just love the saffron flavors mixed with the chicken. Its such a delicious combo. Plus after seeing the green olives at the grocery store, I wanted them incorporated into my dinner. I hope you enjoy my dish, I know my family certainly did.

Paleo Spanish Chicken and Faux Rice

Olive oil
2.5-3 lbs of boneless, skinless, chicken thighs
2 onions, fine dice
1 red pepper, fine dice
1/4 cup white wine
1.5-2 cups broth (chicken or veggie)
2 heads cauliflower, shredded (food processor is great for this)
8 cloves garlic, minced
2 big pinches of saffron, crumbled
1/2 tsp paprika
1 14 oz can diced tomatoes, drained
1/4-1/2 cup sliced green olives
sea salt and pepper to taste

In large skillet heat olive oil to medium heat. Place chicken thighs in pan and cook for 5-10 minutes on each side. Remove chicken. Add onion and pepper and cook until soft. Add wine and 1 cup broth. Add cauliflower, garlic, saffron, paprika and tomatoes. Add more broth as the cauliflower absorbs it. Put chicken back into the pan. Cover and cook on low for 10 minutes. Uncover, add more broth if necessary. Add olives and cook for another 10 minutes until cauliflower is soft and chicken is cooked through. Serve and enjoy!

Sunday, January 23, 2011

Paleo Pina Colada Pancakes

While speaking with my Mom yesterday, she mentioned some paleo pancakes she had made. She used a simple recipe from Elana's pantry but added some yummy ingredients. I decided to create my own version of these tasty pancakes this morning for breakfast. They are fantastic. They really don't even need syrup, you can just munch them up dry.

Paleo Pina Colada Pancakes

6 eggs
1/4 cup water
1/4 cup maple syrup
1 tbsp vanilla
3 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/4-1/2 cup crushed pineapple
1/4 cup shredded coconut (unsweetened, I used fine shred)
Coconut oil (for greasing griddle)

Preheat griddle to 250 degrees (or about medium low heat). Beat together eggs, water, maple syrup and vanilla in a large bowl. Add almond flour, sea salt, baking soda and mix until smooth. Gently stir in pineapple and coconut. Grease griddle with coconut oil. Scoop small amounts of batter onto the griddle (about 2 tbsp at a time). Cook for about 5 minutes or until golden brown, flip pancakes and repeat. Serve and enjoy!

Friday, January 21, 2011

Paleo Chocolate Coconut Almond Meltaways

These things are paleo candy. Do not treat them as an every day food. These are special occasion treat that should be enjoyed in moderation. Yet once you make a batch, good luck stopping at just one of these tasty morsels. They are decadent and delicious. They just melt in your mouth.

Paleo Chocolate Coconut Almond Meltaways

1 cup almond butter
1/2 cup honey, agave, maple syrup or blend
1/4 cup coconut oil (not melted)
1 cup cocoa powder
1/2 cup shredded coconut + more to cover the outside

Mix almond butter, honey, coconut oil, cocoa and 1/2 cup shredded coconut in large bowl with electric mixer until smooth. Drop spoonfuls into a plate of shredded coconut. Cover each spoonful in coconut and place on a parchment lined cookie sheet. Place in freezer for 30-45 minutes until firm. Serve and enjoy! Be sure to store these in the refrigerator to keep their shape.