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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Paleo Tollhouse Cookies

I was once the queen of Nestlé Tollhouse cookie making. My brothers friends used to beg for me to make them cookies. I was known for making the best homemade chocolate chip cookies around. Fast forward a few years and my attempts at paleo chocolate chip cookies were falling flat. The texture was all wrong. I've now developed the most perfect crisp and chewy Tollhouse cookie! I hope you enjoy them as much as my family does!


Paleo Tollhouse Cookies

2/3 cup ghee or grassfed butter (kerrygold is my brand of choice), room temp
1/2 cup + 2 tbsp coconut sugar
2 tsp vanilla
1 egg
1 1/2 cup almond flour
1 tbsp coconut flour
1 tbsp arrowroot powder
1 tsp baking soda
1/2 tsp sea salt
1 cup deep dark chocolate chips or pieces

Preheat oven to 350 and line cookie sheets with parchment paper. In large mixing bowl combine butter/ghee and sugar and cream together (beat until lightens and is slightly fluffy). Add vanilla and egg. Mix until well combined. Add almond flour, coconut flour and arrowroot. Mix until combined. Add baking soda and sea salt. Mix until combined. Gently fold in chocolate chips (you can add nuts too if you want). Scoop tablespoon size balls onto parchment paper, leaving 2 inches between dough balls. Bake for 10-12 minutes until golden brown. Allow to cool on sheets for 2-3 minutes. Then transfer to cooling racks. Serve and enjoy!!- Posted using BlogPress from my iPhone

Paleo Meat on a Stick

Wish I had a better way to describe this yumminess, but that's basically what it is. My boys love food served on a stick so this was a hit in our house. It was quick and simple to make. Just be sure that if you use wooden skewers, that you soak them so they don't burn. Also in this recipe, I pulsed my beef in a food processor for a finer texture.


Paleo Meat on a Stick

3 lbs ground beef (grass fed preferred)
3 eggs
1/2 lbs bacon, finely minced (food processor works great)
1 tbsp onion powder
1 tsp garlic powder
1 tsp pepper
1 tsp dry mustard
2 tsp sea salt
3/4 cup almond flour

Mix all ingredients together in large bowl until well blended. Form into hot dog shapes around the skewers. Grill to desired internal temperature. Serve and enjoy!!!- Posted using BlogPress from my iPhone

Paleo Oatmeal Raisin Cookies (faux-tmeal)

These cookies are a gluten free grain free oatmeal raisin cookie, that taste as good as the quaker version. Oatmeal was one of the last grains I gave up when going paleo. And oatmeal raisin cookies are one of my absolute favorites. I totally understand that no baked good is paleo, but I live a paleo life. No grains, no beans, no dairy, ect all of the time. So these are my special treats. :). Definitely not a good choice for those on a strict paleo plan (these are not whole30 approved). Hope you like these cookies as much as we do. They are nice and low in sugar, but if you need them a little sweeter then add a bit more. I used coconut sugar but I'm sure maple would work also.





Paleo Faux-tmeal Raisin Cookies

1/2 cup ghee
1/2-3/4 cup coconut sugar (I used 1/2+ 2 tbsp)
2 eggs
1 1/2 tsp vanilla
1 cup almond flour
2 tbsp coconut flour
3 tbsp arrowroot
1 tsp baking soda
1/2 tsp sea salt
1 1/2 tsp cinnamon
2 cups sliced almonds, processed in a food processor or blender until resembles the size of oatmeal grains)
1 cup raisins

Preheat oven to 350. In large bowl cream together ghee and coconut sugar. Once completely combined add one egg, blend together well. Add the next egg and beat to combine. Add the almond flour, coconut flour and arrowroot. Stir to combine. Add baking soda, salt and cinnamon. Stir to combine. Add almond pieces and stir to combine. Gently fold in raisins. Drop tablespoons of cookie dough onto parchment lined cookie sheets. Lightly press the tops of the cookies to flatten slightly. Bake for 9-11 minutes. Remove from oven and allow to cool on cookie sheet for 3 minutes. Remove and cool on a cooling rack. Serve and enjoy!!!

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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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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 Elanaspantry.com as the base for these rolls. I hope you like them as much as we did!




Paleo Cinnamon Rolls

Dough
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

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

Icing
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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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

Topping
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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