Paleo toaster waffles

I know I posted a waffle recipe a while ago, but I promise you, this one is better. I always make a huge batch then keep them in the fridge. A quick trip to the toaster oven makes them perfect. They are a wonderful quick breakfast and they will keep you full until lunch. Hope you like my new and improved paleo waffle recipe.




Paleo Toaster Waffles

1 cup almond flour
1/3 cup coconut flour, sifted
8 eggs, 4 separated, whites beaten to stiff peaks
1/2 tsp sea salt
1/2 tsp baking soda
2 tbsp maple sugar (optional)
2 tsp vanilla
2/3 cup coconut milk

In large bowl combine almond flour and coconut flour. Add 4 eggs and 4 eggs yolks. Add vanilla and coconut milk. Mix to combine. Add salt, baking soda and maple sugar. Fold in half of the egg whites. Once well combined, fold in the remaining egg whites. Cook according to waffle iron directions to desired doneness. Serve with berries, syrup or topping of your choice. Enjoy!!





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Paleo Chicken Pad Thai

Love Thai food! I have not had it in ages. Between the rice noodles, peanuts and soy, it's a paleo nightmare. This recipe uses sea kelp noodles (sound gross but so yummy), coconut aminos and almonds. Much better for you and just as tasty! Hope you enjoy my version of Thai take out.




Paleo Chicken Pad Thai

Coconut oil
2.5-3 lbs chicken breast, cut into thin bite sized pieces
4 eggs
6 tbsp cider vinegar
1/2 cup fish sauce (read the labels find a good one)
1/4 cup coconut aminos
5 cloves garlic, minced
Pinch of red pepper flakes, more to taste
3 tbsp honey
Juice of 1 lime
3 tbsp almond butter
1 tbsp dark sesame oil
2 large packages kelp noodles, rinsed and drained
1/2 cup toasted almonds, chopped

In large skillet heat coconut oil over medium high heat. Add chicken and cook until chicken is cooked through. Remove chicken from pan. Add more oil of needed. Crack and scramble 4 eggs in skillet. Add chicken back to skillet. Add all remaining ingredients except toasted almonds. Stir frequently and allow to cook until liquid has mostly bubbled off and noodles have softened. Serve and top with a few tablespoons of almonds. Enjoy!!

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Paleo Banana Mug Cake

This mug cake can come in so many varieties. You can leave it plain and it will be like a banana muffin. Add nuts and it will be a banana nut muffin. Add chocolate chips, you have dessert. Now, you're talking. My preferred way to eat this dessert is plenty of chocolate chips and a glob of almond butter in the middle, which creates a lava center. So yum! I hope you enjoy my banana chocolate almond butter lava cake. :)




Paleo Banana Chocolate Almond Butter Lava Mug Cake

1/2 banana, mashed up
1 1/2 tbsp coconut oil/ghee
1 egg
1 tbsp maple syrup/honey
1 tsp coconut flour, sifted
Splash of vanilla
1-3 tbsp chocolate chips
1 tbsp almond butter

In large mug mash up banana. Add oil and egg. Mix well. Add maple and mix to combine. Add coconut flour and vanilla mix until well combined. Fold in chocolate chips. Gently drop tablespoon of almond butter into the center. Microwave on high for 1 min 30 seconds to 2 minutes. Serve (with coconut milk ice cream if you dare) and enjoy!!

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Paleo Chocolate Fudge Cookies

Right around valentines day there was an episode of Good Eats on the food network that focused on dark chocolate. In that episode there was a recipe for Chocapocolypse cookies. Extremely fudgy chocolate chip cookies. Ummm...yum! I'm a chocoholic! So I had to paleo-ify these. These are far from healthy. They are grain free chocolate fudge cookies and they are decadent and delicious!!! Use whatever chocolate you want in these, I'm just letting you know what I used. Also, notice that the measurements in this recipe are weighed, it's a bit more exact than using cups to measure.




Paleo(ish) Chocolate Fudge Cookies

6 oz bittersweet chocolate (54-72%), chopped
2 oz unsweetened chocolate, chopped
1 oz almond flour
0.3 oz coconut flour
1 tbsp arrowroot
1/2 tsp baking soda
1/2 tsp sea salt
2 tbsp grassfed butter unsalted/coconut oil, room temp
2 eggs, room temp
2 tsp vanilla
5 oz coconut sugar
3 oz 70% (or greater) dark chocolate, chopped
3 oz enjoy life chocolate chips
2 oz roasted cocoa nibs (optional)

Place both 54% and unsweetened chocolates into a microwave safe bowl. Microwave on high for 30 seconds, stir then 30 seconds more. If not melted, continue cooking in 10 second intervals, stirring in between, until melted. Allow to sit for 15 minutes.
In small bowl whisk almond flour, coconut flour, arrowroot, baking soda and salt. Set aside.
In large mixing bowl with electric mixer (preferably with paddle attachment) combing butter and sugar until it resembles wet sand (about 2 minutes of mixing). Add eggs and vanilla. Mix until well combined. Add the melted chocolate and mix to combine. Add the flour mixture and mix to combine. Fold in the 70% dark, chocolate chips and nibs. Cover the bowl and place in the fridge for 45 minutes.

Preheat oven to 350 degrees. Line baking sheets with parchment. Drop scant tablespoon size balls of dough on parchment. Bake for 9-10 minutes, until cookies are just set. Don't over cook!! Allow to cool for 2 minutes on cookie sheets. Then transfer parchment to cooling rack to cool completely before removing the cookies from the parchment. Serve and enjoy!!

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Paleo Ginger Molasses Chews

I love molasses spice cookies. The sweet tangy spice is so comforting. These little cookies are delightful! They are crisp and chewy straight from the oven but when saved for the next day in a storage bag they become perfectly chewy. I used real molasses here. You could try yacon or maple syrup, they should work reasonably well. I also added some delicious crystallized ginger. It added a chewy surprise but feel free to leave it out if you don't want it.




Paleo Molasses Ginger Chews

1/2 cup grassfed butter, coconut oil or ghee
1/3 cup coconut sugar
1/4 cup molasses
1 egg
1 tsp vanilla
1 1/3 cup almond flour
1 tbsp coconut flour, sifted
1 tbsp arrowroot
1/2 tsp sea salt
1 tsp baking soda
1 1/2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 cup crystallized ginger, small pieces (optional)

Preheat oven to 350 degrees and line cookie sheets with parchment paper. In large bowl cream together butter and sugar until lightens in color. Add molasses, egg, and vanilla. Mix until well combined. Add flours, arrowroot, salt, baking soda and spices. Mix until well combined. Gently stir in crystallized ginger. Scoop tablespoon size balls of dough onto cookie sheets. Leaving 2 inches between each cookie. Bake for 9-11 minutes. Remove from oven and allow to cool on cookie sheet for 2 minutes. Then transfer to cooling rack. Serve and enjoy!!



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A Light and Fluffy Paleo Pancake

I will admit that I have tried pretty much every paleo pancake recipe out there. I have even tried my hand at creating my own. None of them were successful. Almond flour ones were dense and fell apart. The coconut flour ones were spongy or eggy. Very yucky!! This recipe was yummy and light and fluffy. Something I have learned about paleo pancakes is that due to the lack of gluten (glue) they must be made smaller. Large pancakes do not hold together well. I made these about 3-4 inch in diameter and they held together perfectly. This is a simple plain pancake recipe, feel free to jazz it up any way you want. Replace some water with lemon juice and add blueberries! Yum! Add so shredded apple and cinnamon. Or so bananas and nuts. The list of possibilities goes on and on. Hope you enjoy this recipe. It will now be a staple in our house.




Fluffy and Light Paleo Pancakes

8 eggs
2 tbsp vanilla extract
2 tbsp honey or maple syrup
1/2 cup coconut milk
1/4 cup water
1 1/2 cup almond flour
1/4 cup coconut flour, sifted
1/2 tsp sea salt
1/2 tsp baking soda

In large bowl combine eggs, vanilla, honey, coconut milk and water. Mix until frothy. Add remaining ingredients and mix until just combined. Don't over mix! Heat a griddle to about 300 degrees or until water just starts to sizzle when drizzled. Grease griddle with fat of choice (I like ghee). Add pancake batter and allow the pancakes to cook until bubbles rise to the top. Flip and cook until golden brown. Serve and enjoy!


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Paleo Spaghetti Noodle Soup

Ack! A chest cold/flu has struck my house!! My poor baby is hacking up a lung, my hubby now has a fever and I just had to push through my illness. So what does every sick family need for dinner?? Soup! I had intended on making our family favorite of meat sauce with spaghetti zucchini but when illness struck I decided soup was a better bet. My older two boys gobbled up their bowls, so hopefully you like this as much as my family did.




Paleo Spaghetti Noodle Soup

Olive oil
3 lbs ground beef (grass fed is best)
2 carrots, sliced thin
3 stalks of celery, sliced thin
2 onions, minced
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried mint
1/2 tsp garlic powder
Salt and pepper to taste
1 1/2 quarts of stock
2 6 oz cans tomato paste
14.5 oz can of diced tomatoes
6-8 zucchini, juilliened into noodle shape, microwaved for 4 minutes and then drained

In large soup pot swirl olive oil and heat over medium heat. Add ground beef and cook until almost browned. Add carrots, celery, onions and garlic. Sauté until most of the moisture is evaporated. Add seasoning, stock, tomato paste and diced tomatoes. Stir to combine. Add the zucchini noodles and stir. Cook on low for about 30-45 minutes. Serve and enjoy!!





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