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
Cinnamon

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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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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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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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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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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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
Optional:
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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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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