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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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.

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!!