Monday, December 23, 2013

Holiday Peanut Brittle

I haven't had peanut brittle in over 5 years. It was incredible to taste it for the first time again today - thanks to Kimberly Whitten!!  I highly recommend a candy thermometer. She says that it can easily be made into a Paleo recipe by using Almond butter instead of Peanut Butter and any kind of nut will do - pecans, almonds, macadamias, walnuts, cashews, etc)  She says not to be afraid of using honey because when you bring honey to the hard crack stage, it no longer tastes like honey. Also be forewarned of its addictiveness! Store in the freezer to keep it crisp. It will stay good on the counter or cabinet, but it will have more of a chewy, caramel texture. 

No more than 20-30min is required. 

Ingredients: 
1C Honey
1/2t Vanilla
1/4C Peanut Butter (or any other kind of nut butter) 
1-1.5C Peanuts (or any other kind of nut)  

Instructions: 
Prepare a parchment lined baking sheet. Place ONLY the honey in your pot and heat it over medium heat while stirring and watching carefully (it will burn so easily) until it reaches 300F. These next steps must be done quickly to prevent mixture from hardening before you pour on your pan. Immediately take the pan off the stove and mix in the vanilla and nut butter. Quickly mix until smooth and quickly fold in the nuts. Pour onto the pan and place in freezer. Break into pieces and enjoy! 

Paleo Mulled Wine

Prep Time: 5min
Cook Time: 20min

Ingredients: 
6C Spiced Cider (I love Trader Joe's brand!) 
1 Bottle of Red Wine (I use a Cab or Pinot Noir) 
1/3C Honey
3 Cinnamon Sticks
6 Whole Cloves
4 Star Anise or a couple drops of pure Anise extract
Juice of 1 Orange

Place all ingredients in a pot and bring to boil. Simmer for 10min. Pull spices out with spoon or strain. Serve in mugs. 

Tuesday, December 10, 2013

Paleo Cranberry Sauce


Amazing Healthy Cranberry Sauce!!!! Only 4 ingredients and ready in less than 30min!! 24oz of fresh cranberries, 1.5C fresh squeezed orange juice, 1C honey, 1t cinnamon. Put all ingredients in a sauce pan and bring to a simmer over medium heat for 20min. Hear all the berries pop and see the sauce get bubbly and thick and remove from heat and cool!! I am so pleased with how this turned out!!

Saturday, November 23, 2013

Paleo Pumpkin Spice Syrup



Prep time: 10min
Cook time: 10min

Ingredients:
1C Water
3/4C Honey
3/4C Pumpkin Puree
1.5t Pumpkin Pie Spice
1t Cinnamon 
1/2t Vanilla Extract

Instructions: 
Place all ingredients into a sauce pan and over medium heat, whisk until it's all incorporated.  Heat until simmering (around 190 degrees).  Do not boil as the honey and cinnamon will clump if it gets to boiling point. Keep it simmering, stirring occasionally for 5 more minutes.  Remove from heat and run it through a fine mesh strainer into a glass storage container. I use mason jars.  Store it in the frig. Put it in your coffee, make a latte or a frappuccino, drizzle over pancakes or waffles.... or you can just eat it by the spoonful like I do! Enjoy!!


Paleo Chocolate Pie


Prep time: 25min

Crust Ingredients: 
 -1C Walnut Halves and Pieces
 -1/4C (about 4) Dates, soft & pitted 
 -1t Ground Cinnamon
 -Pinch of Sea Salt
Filling Ingredients: 
 -1C Coconut Cream (Refrigerate 2 cans of full fat coconut milk - scoop the cream off the top - do not use the liquid or you can just get a can of Coconut Cream at Trader Joe's) 
 -1/2C (about 8) Dates, soft & pitted
 -3oz Unsweetened 100% Chocolate, melted
 -1/4C Coconut Oil, melted
 -2t Vanilla Extract

Instructions: 
Place all ingredients for the pie crust in the food processor and run until everything is incorporated and you have a fine crumby mixture.  It will be sticky enough for you to roll into a ball and then pat down into the bottom of a glass pie dish.  Only press the crust up half way as the chocolate layer will not go further than that. Put pie crust to the side and lightly heat the coconut cream over the stove in a sauce pan until lukewarm.  In another sauce pan, melt your chocolate and coconut oil.  Pour all filling ingredients into the food processor and run until you have a smooth chocolate filling.  Be careful that you don't eat it all prior to pouring it into the pie dish!! It's SOOOO good.  If you try it and like it to be more sweet, add a couple of drops of stevia or 1T honey. Once you have poured it into your pie dish, place it into the frig to set for a couple of hours prior to serving. It is extremely easy to cut/serve. This is hands-down the best pie I've ever had.  Thank you, Kelly!!!


Friday, November 15, 2013

Paleo Magic Brownie Bars


Prep time: 20min
Cook time: 25min
Serves: 9
Author: Juli Bauer, a fellow foodie

Ingredients
  Brownie Layer: 
    15 Dried, Medjool Dates, pitted
    1/4C Coconut Oil , melted
    2T Coconut Flour
    3 Eggs, whisked
    1/4C Cocoa Powder
    2T Honey
    1t Vanilla Extract
    1/2t Baking Soda
   Magic Layer: 
    1 1/2C Unsweetened Shredded Coconut Shreds (not the reduced fat shreds) 
    2T Coconut Oil 
    2T Coconut Cream Concentrate
    1T Honey
    2 Egg Whites, whisked until foamy
    1/4t Salt 

Instructions: 
Preheat your oven to 365F. Now add your dates to the food processor and begin to pulse until you get a clumpy paste. Then add your coconut oil and cocoa powder to the food processor and puree until well mixed, and it has become smoother. Then add the rest of the ingredients and puree until smooth. Grease an 8x8 inch glass baking dish with coconut oil.  Then pour your brownie mix and smooth it out in the dish.  Now make the top layer by adding your shredded coconut, coconut oil and coconut cream concentrate and honey to a glass bowl and microwave for 5-10 seconds at a time to melt and mix together with a spoon.  After the mix is incorporated, add your foamy egg whites and mix well.  Pour topping over your brownie batter and smooth it out until covering the entire surface of the brownie layer. bake at 365F for 20-25 min and the top is getting a little golden.  They cut better when cooled a bit. Enjoy!! 

Easy, Healthy Ranch Dressing

Prep time: 10min

Ingredients: 
1 1/2C Full Fat Plain Greek Yogurt 
1t Dried Dill Weed
1/4t Salt 
1/4t Pepper
1 Garlic Clove, minced or crushed
6T Aged Parmesan, grated
4T Olive Oil
4T Grapeseed Oil 

Instructions: 
Place all ingredients, except for the oils, into your food processor and blend until smooth. Next, mix your oils in and slowly stream in the oils while your food processor is running to emulsify. Try to span over a minute or longer. Remove from processor and store in glass or plastic container in frig for up to 1 week.  

Variations: You can do an avocado ranch dressing by adding an avocado or you can make a bacon ranch by adding 3 bacon slices chopped up into your processor.  Have fun with it!! 

**This is a thinner ranch dressing. It's definitely not thick like Hidden Valley.  You can make it thicker with an avocado if you prefer a thicker dressing. 


Paleo Chocolate Cinnamon Marshmallows

Active Prep Time: 45min
Inactive Prep Time: 4-6 hours of letting the marshmallows dry before cutting them

These marshmallows have half the amount of sugar than average homemade marshmallow recipe. Sweetener amounts can't really be reduced more without affecting the stability of the marshmallow.

--->>>>Instructional Video from Author - Jenni Hulet (this helps so much!) 

1 cup filtered water (split into half cups)
2 1/2- 3 tablespoons Great Lakes brand (grass beef gelatin)
1 cup organic light colored honey, maple syrup or half of each
1 teaspoon vanilla extract
1/4 teaspoon salt
optional: Cocoa Powder, Toasted Coconut, Cinnamon (in place of the traditional powdered sugar) to coat the outsides of the marshmallows. ***Coconut flour does not work....

Note: Using a starch works best for coating marshmallows that will be used for roasting or topping sweet potatoes. It helps them to dry out faster and the extra starch helps with the browning process.

1. Grease an 8×8(or larger) pan and line with parchment paper in both directions.  Leave some length to use as handles when removing your finished marshmallows. Grease the parchment paper again and sprinkle with a layer of arrowroot starch or other coating of choice.
2. In your mixer bowl, add the gelatin with 1/2 cup of water. I like to give mine a good stir to be sure there are no lumps.  
3. While the gelatin is blooming, pour the other 1/2 cup of water in a sauce pan along with the honey and the salt. Turn the burner on at a medium heat. Bring the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 242-245 degrees (or the soft/firm ball stage) Don' not go over 245 degrees. This could take about 10-15 minutes depending on how hot the burner is and the size of your pot. 

Note: If your pot is too big the sugar syrup will be more likely to burn as the temp will rise too quickly and the thermometer will have trouble reading correctly. If the honey mixture foams up, watch it closely so that it doesn't over flow. You can use a spoon to break up the foam but try not to stir the actual syrup. When it reaches 242-245 degrees, immediately remove the sauce pan from the heat. 
4. If using a standing mixer set it to low/med. Pour the honey mixture into the bowl in a slow steady stream down the side of the bowl, combining it with the softened gelatin. Pouring down the side of the bowl here is very important, otherwise the sugar syrup will be too hot when it hits the gelatin causing the marshmallow mixture to break later when you try to spread it. Also, be sure that the syrup and the gelatin are well combined before moving to the next step. If you need to you can even stop and stir the gelatin when half of the sugar syrup is poured, making sure it is getting mixed in and resume pouring.

If using a hand mixer you may want to let the sugar syrup cool down to 225-230 degrees before adding to the gelatin. This is because it is much harder to pour at a slow steady stream while holding a hand mixer. This is unless you have an extra hand to help you out.

Turn the mixer to high and continue beating until it becomes thick like marshmallow creme and completely cool to the touch (about 7-10 min). These times will vary depending on the mixer and even the size of bowl used. Add the vanilla a few minutes before it's done mixing giving it enough time to mix in completely.
Turn off the mixer and transfer the marshmallow creme to the prepared pan. Remember, if using a coating (such as arrowroot/shredded coconut/cocoa....), add a light sprinkling to the bottom of the pan first before transferring the marshmallow creme. Smooth the top (add more coating to the top if using one). Pat to smooth again if needed.
If you are not using a coating then lightly grease your hands with oil and pat smooth.This will help keep the marshmallow cream from sticking to your fingers. Alternatively you can press it down with parchment paper, leaving it there till the marshmallows are completely set. This can take anywhere from an hour to 4-6 hours depending on your gelatin, temp of the syrup and how set you want them. If you want them to look nice and clean after cutting I recommend waiting at least 4 hours, even if they seem set.

Other coating options: Try all kinds of crushed nuts, coconut, almond flour mixed with spices, cocoa or other starches.
When set, remove the marshmallows by lifting from the parchment paper flaps. Cut to desired size and add more coating while cutting if needed and toss them again in some starch once cut for a super nice finish.

Trouble Shooting:

1. If the marshmallows are too soft, your sugar syrup probably did not get hot enough. If they set too fast your sugar syrup was probably too hot. Most often this is due to the thermometer being "off'. You can test your thermometers accuracy by placing the tip in a pot of boiling water. If you are at sea level it should read 212 degrees F or 100 degrees C.

2. If the marshmallows are wet at the bottom after setting and drying, then you probably did not whip them until they were completely cool before spreading in the pan or piping.

3. If the marshmallows seize after or during whipping, you probably added the sugar syrup to fast causing the marshmallow to "break". Be sure to allow the syrup to slide down the side of the bowl. This will give it time to cool down before hitting the gelatin mixture.

4. If the gelatin was still lumpy when marshmallows set, be sure to let the syrup melt the gelatin. If needed you can stop and stir the sugar syrup and gelatin once added.

ROASTING: For best results we use a torch for roasting and allow marshmallows intended for roasting to dry extra long if they are on the softer side. Once cut I leave mine out, covered with a cheese cloth for a few hours. After that they can be stored a jar, sealed bag or air tight container. I don't keep mine longer than 3-5 days. Stability of the marshmallow under roasting conditions will vary quite a bit depending on the "actual" temp reached when heating the sugar syrup. 
Enjoy!


Friday, November 8, 2013

Paleo Asian Chop Salad


Prep time: 30min
Serves 2-4 depending on if it's the side or the main meal

Ingredients for the dressing:
2t Minced Garlic
1T Fresh Cilantro 
2T Salted Creamy Almond or Cashew Butter
1 1/2T Lime Juice
11T Coconut Aminos
1/2T Apple Cider Vinegar
1/4t Powdered Ginger
1T Almond Milk 
1t Honey
2T Sesame Oil 
1/4C Grapeseed Oil 

Ingredients for the salad: 
Bag of shredded carrots (Trader Joe's) 
Bag of shredded cabbage (Trader Joe's) 
2 Persian Cucumbers, sliced 
1 Bell Pepper, chopped
2-3 Chicken Thighs, grilled (You can use blackening seasoning)
2T Fresh Cilantro 
1/4C Sliced Almond, optional

Instructions: 
Mix in blender all ingredients for dressing except the grapeseed oil.  With the blender on low, add the oil very slowly, over 30-60 seconds.  If you like heavy dressing, you will use it all, if not, you can save the rest in your frig.  Combine all the salad ingredients except for the chicken thighs, cilantro and almond slices. Pour desired amount of dressing and coat salad.  Serve onto plates and then garnish with the cilantro and almonds and place cut chicken on top. Enjoy! 


Thursday, November 7, 2013

Paleo Honey Chipotle Salmon


Prep time: 10min
Cook time: 10min
Yields 2 Salmon Filets

Ingredients: 
2 Salmon Filets
2T Coconut Oil 
1/4C Lime Juice (not from concentrate, I find mine at Whole Foods) 
1t Chipotle Powder (I find mine at Whole Foods) 
1/8t Sea Salt
Honey to drizzle

Instructions: 
Thaw salmon for 8-10hrs in your frig.  Preheat oven to 500F. Place salmon skin down on foil-lined baking sheet.  Rub coconut oil on the salmon. Then pour lime juice on top of each filet. Sprinkle each with chipotle powder and lightly sprinkle with sea salt. Drizzle with honey.  Before you put the salmon in, turn the oven down to 275F. Cook the salmon for 10min give or take insuring that you do not overcook.  Remove from oven and serve immediately. 

Paleo Double Chocolate Walnut Cookies


Prep time: 15min
Cook time: 10min
Yields: 25-30 cookies (1T of dough per cookie) 
Adapted from Michelle @ Gluten Free Fix! You're recipes are fantastic! 

Ingredients: 
1/2C Coconut Oil, Melted (Or if not strict Paleo, I recommend 1 Stick of Butter!) 
1/2C Honey
1/2C Almond Flour, Packed
2T Coconut Flour, Packed
1/2C Cocoa Poweder
1/2t Baking Soda
1/4t Sea Salt
3/4C Chopped Walnuts (or nuts of choice) 

Instructions:
In a medium bowl, whisk together flours, cocoa powder, baking soda and salt to remove all clumps.  In a small bowl, whisk together the honey and melted coconut oil or butter. Pour the wet into the dry and incorporate. Fold in the nuts and chocolate. Preheat your oven to 325F and while it's preheating, let your dough set for 10min to thicken in the bowl. Scoop tablespoon sized cookies onto 2 parchment lined baking sheets, leaving about 2 inches in between each scoop. Bake in oven for 10min. Let cookies cool down on the cookie sheet before trying to remove. Eat warm with a cup of milk or coffee or you can completely cool them and store them in the frig for a treat later.


Wednesday, November 6, 2013

Paleo "Corn" Dogs Bites



Prep time: 10min
Cook time: 14-17min
Yields 20-24 Muffins 

Ingredients: 
1/4C Coconut Oil, melted (may sub with melted butter if not strict Paleo) 
3 Eggs
2T Honey
1/4C Almond Flour, firmly packed
2T Coconut Flour, firmly packed 
1/4t Baking Soda
1/4t Sea Salt 
3-4 Applegate Organic Beef Hot Dogs (cut in 1/2" slices) 

Instructions: 
Preheat oven to 325F. Whisk melted coconut oil, eggs and honey.  Mix dry ingredients in a small bowl and then stir in dry ingredients to wet ingredients. Grease your mini muffin pan well.  Scoop 1T batter to fill only half way up. Place 1 hot dog slice in each muffin. Bake for 14-17min and golden brown. Serve warm. Word of warning, they will go fast!! 

**if you want to add some yumminess and aren't strict Paleo, sprinkle shredded aged-cheddar on top of the muffins just before popping in the oven! My husband and 2 of our friends who are NOT diet restricted in any way (and myself who of course is diet-restricted) consumed 72 of these in 1 day!! They are THAT good!!! 

Wednesday, October 30, 2013

Pecan Pie (GAPS and SCD Legal)


Prep time: 30min
Cook time: 25min plus 35-40min
Yields 1 pie - however many servings is up to you! ;) 

Crust Ingredients: 
1C Blanched Almond Flour
1/4C Coconut Flour
1/2t Salt 
2 Eggs
2T Honey
Butter to grease pie pan 

Crust Instructions: 
Pre-heat the oven to 375F.  Mix dry ingredients and get all lumps out of flour.  Mix eggs and honey in a small bowl and then mix with dry ingredients to form dough. Grease pie pan with butter thoroughly.  Press pie dough up the sides about half way. If you get the crust too high, it will burn when cooked with the filling later. Cook pie crust at 375F for 5min to cook the crust a bit before the filling goes in. 


Filling Ingredients:
1 1/2C Honey
3 Eggs
1t Vanilla 
5T Melted Butter
1/2t Salt (if butter is unsalted, only 1/4t if butter is salted)  
1t Cinnamon 
2C Crispy Pecans (To make crispy pecans, simply put raw pecans on a pan and cook in preheated oven at 225F for 25min) 


Filling Instructions: 
Mix all ingredients together in a large bowl except for pecans. I used a whisk but you could use a hand mixer as well. After well mixed, gently fold in pecans and pour into pie pan on top of your pie crust. Bake for another 35-40min. Check it at 35min. You will want the filling to set, but the middle will be giggly.  Cool pie and serve at room temperature or slightly warm. 



Tuesday, October 29, 2013

Chocolate Covered Bacon Candy


Prep time: 10min
Cook time: 20min
Yields around 36 pieces of bacon (or however you choose to cut your 4 bacon pieces) 

Ingredients: 
6oz 100% Unsweetened Chocolate (Bakers or Ghirardelli) 
1T Coconut Oil 
2-4T Honey (Gauge to your desired sweetness) 
4 Slices of Thick Applewood Smoked Bacon 

Instructions: 
Cut your bacon into slices (I used kitchen shears - it made this a lot faster. I washed them in the dishwasher afterwards.)  Place evenly on foil-lined baking sheet.  Place pan in a cold oven, do NOT preheat. Turn to 400F. Cook for 20min and remove from oven.  Cool the bacon prior to dipping in the chocolate.  Once bacon is cooled, begin melting your chocolate in a small sauce pan under low heat. Add coconut oil and stir on low heat until it is melted. Once melted, add your honey to your desired sweetness and remove from heat so that your chocolate does not burn. Line a pan that will fit in your freezer (check this!!) with parchment paper.   Dip your pieces of bacon one by one in the chocolate and set on the parchment paper. (I used my fingers, but you can use tongs or a fork as well) Freeze until chocolate solidifies and then remove from parchment and store in frig until consumed. Enjoy! 



Paleo Spicy Orange Chicken



Active Prep Time: 25min
Inactive Prep Time: 4hrs

Ingredients: 
2lbs Fresh (not frozen) Boneless, Skinless Chicken Thighs
1/3C Coconut Aminos
1/3C Honey
1/2C Fresh Squeezed Orange Juice
2T Tomato Paste
3T Toasted Sesame oil
1T Minced Garlic
3/4t Salt
1/4t Cracked Black Pepper
Sesame seeds

Instructions:
Place all chicken thighs in crock pot. In a small bowl mix coconut aminos, honey, orange juice, tomato paste, sesame oil, garlic, sea salt, and pepper. Pour sauce over chicken and cook in crockpot on low for 4 hours.  Once finished cooking remove chicken from pot and cut into cubes.  Remove sauce from pot and place in a saucepan over medium heat. Let simmer for 20 minutes until it has reduced by half and is thick and shiny. Toss cubed chicken in thickened sauce and sprinkle with sesame seeds. Serve by itself or with Cauli Rice or Black Bean Pasta (you can find this at Whole Foods and possibly Central Market)! 

Paleo Pumpkin Muffins











Prep time: 10min
Cook time: 25-30min 
    Adapted slightly from original author: Lori, the Health Extremist   


Ingredients:
1/2C Coconut Flour 
1C Canned Pumpkin 
1/4C Coconut Oil (melted) 
1/3C Honey
4 Eggs
3/4T Pumpkin Pie Spice 
1/2t Baking Soda
1/2t Apple Cider Vinegar 
1/2t Salt

Instructions: 
Combine the coconut flour, pumpkin pie spice, and sea salt all in a large bowl and stir the ingredients. In a separate bowl, combine the canned pumpkin, melted coconut oil, raw honey, eggs, and stir well. Slowly add the dry ingredients to the bowl of wet ingredients and mix well. Add the apple cider vinegar and baking soda to the mixture and stir. (these help the muffins rise and be nice and fluffy) Use a spoon to scoop the batter into muffin baking cups (I used these) or a muffin pan. Bake at 350 degrees for 25 to 30 minutes.

Paleo Pumpkin Pie

Prep time: 20min
Cook time: 55min
Yields 1 Pie 

Crust Ingredients: 
  1/2C Hazelnuts and 1C Pecans (or may substitute almond meal for both nuts, but you will lose the                 complexity of the crust) 
  4T Melted Coconut Oil (or melted butter for substitute) 
  Pinch of Sea Salt
Filling Ingredients: 
   14oz Pumpkin Puree
   2T Pumpkin Pie Spice
   2 Eggs 
   1/2C Honey
   1/2C Canned Coconut Milk 

Instructions: 
Preheat over to 350F. Place nuts in the food processor and process until the nuts are flour-like. Don't pulse too much or it will turn into nut butter. Pour into a bowl and add coconut oil and salt and mix into your dough. **Using your hands, spread it evenly into your pie pan. Bake for 10min at 350F.  While the crust is in the oven, place all of the filling ingredients into a bowl and whisk them together with your hand or use a hand mixer. Once the crust is done, pour the filling into the crust and bake for another 45 minutes.

**Note: You can see that my crust is burnt because I pressed it to the top of the pie pan. You may want to only press your crust half way up the sides so that the crust doesn't burn. 

Tuesday, October 22, 2013

Perfect Paleo Praline


Active Prep Time: 20min
Inactive Prep Time: 1-2hrs
Yields 1 8x8 pan of candy that you can cut whatever size you desire

Ingredients: 
1/2C Nuts (I used chopped walnuts, but I think pecans would also be wonderful!) 
1C Honey
1/2C Coconut Oil (if you can use butter, you may sub butter here) 
1/2C Coconut Cream Concentrate 
1/4C Almond Butter
2t Cinnamon 
1t Vanilla Extract
1/8t Salt

Instructions: 
Out of the 1/2C Coconut Oil, use 1T to coat the nuts with in a non-stick pan under medium heat. Roast nuts while stirring (they can burn) until the nuts fill the kitchen with a nice aroma and they start to get a little brown. Once this happens, add the Honey to the pan and mix well. Once the honey starts to bubble, add the rest of the Coconut Oil, Coconut Cream Concentrate and Almond Butter and incorporate (I used a spatula and it blended nicely). Add your cinnamon, vanilla and salt and then turn the stove to low heat and simmer for 3min.  Line a whole 8x8 pan with parchment paper- just press the paper down into the bottom and insure that the sides of the pan are lined as well.  Pour your mixture into the pan and you can use a spoon to make sure that the nuts are spread evenly throughout the pan. Place the pan in the freezer for 1-2hrs. Remove from freezer and use large kitchen knife to cut into pieces.  Store in freezer until you serve it.  They are amazing! 

Friday, October 18, 2013

Parmesan Black Bean Pasta and Chicken

Prep time: 20min
Cook time: 15min
Serves 2-4 depending on portion size

Ingredients:
7oz Black Bean Pasta (Click on the link to see what the packaging looks like. I don't buy it from Amazon. You should be able to find this at Whole Foods or Central Market for around $3.75. The only ingredients are Black Beans and Water) 
3T Olive Oil 
1/4t Cracked Pepper
1lb Fresh Raw Chicken Thighs (I get ours from Trader Joe's and the taste is fantastic) 
2-4T Blackening Seasoning (depending on how spicy you want it) 
1/2lb Aged Parmesan (freshly grated) 

Instructions: 
Bring a large pot of water to a boil. While waiting for your water to boil. Preheat your grill. Grill chicken with blackening seasoning sprinkled on both sides. While the chicken is on the grill, follow instructions on your pasta bag for how long to cook your pasta (I cooked our black bean pasta for 8-9min). Strain the pasta and place back in the pot. Coat with olive oil and pepper.  Cut your chicken into strips. Serve the pasta and then place strips of chicken on top and sprinkle parmesan on top. Enjoy!




Saturday, October 12, 2013

Grain-Free Sandwich Thin


Prep Time: 10min
Cook Time: 15min
Yields: About 14 Rounds 4" in diameter
Author: Erica at Comfy Belly

Ingredients: 
2 1/2C Blanched Almond Flour
1t Baking Soda
1C Plain Yogurt (may sub coconut milk but it will be runny) 
1/4C Butter (or may sub coconut oil) 
3 Eggs
2T Honey
Optional, 1T Poppy Seeds or Sesame Seeds

Instructions: 
Preheat oven to 350F. Line 3 baking sheets with parchment paper. Place all ingredients (except Poppy Seeds or Sesame Seeds)  in a food processor (or Blendtec, Ninja or Vitamix) and blend. You can attempt to do it with a mixer or a whisk if you are super awesome at that.... I am not. Pour circles with a Tablespoon to the size of sandwich round that you please. I like about 4 inches the best. If the batter is thick, you can spread it around with the back of a spoon. Leave about 2 inches in between each sandwich thin. Sprinkle with your seeds if desired and bake for 15min or until the tops are brown and they firm up. Don't be afraid of letting them get brown as they will hold up nicely! Once they have come out of the oven, slide a knife or spatula under each round and let them cool on a cooling rack.  Let them cool completely. You can eat them right away or you can place them in a ziplock baggy and store in the frig for 1 week and the freezer for 2 months.

Monday, October 7, 2013

Paleo Cinnamon Toast Crunch

Prep Time: 10min
Cook Time: 25min
Serves 4

Modified Recipe from Kelly Bejelly @ A Girl Worth Saving

Ingredients:
1C Unsweetened Coconut Shreds
1/2C Sunflower Seeds 
1/4C Chia Seeds
1/4C Honey
1 Egg
1T Cinnamon
1/4t Salt


Instructions:
In your food processor, add the the dry ingredients and pulse until you have a flour. Add the honey and egg and pulse until incorporated. Place mixture onto parchment paper and cover with another piece of parchment. Roll a rectangle out, no more than a quarter inch thick. (the thinner -> the crunchier -> the better) Remove the top sheet of parchment and cut the dough into squares. Slide the parchment paper onto a flat pan and cook in a preheated oven at 325F for 25 minutes. This cereal is best eaten immediately after it cools. If you store it, it will lose its crunch. 

Honey Cinnamon Acorn Squash

Prep Time: 10min
Cook Time: 60min
Serves 2

Ingredients:
1 acorn squash
4 tablespoons honey
2 tablespoons butter, softened 
Pumpkin Pie Spice or Cinnamon will do

Instructions:
Cut squash in half so that the halves are identical. Scoop the seeds and stringy stuff out of the squash cavities and discard. In a small mixing bowl, combine the honey, butter, and spices to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven at 400F for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person. You can either serve in the skin of the squash by placing it in a bowl or you can scoop the squash out, mix it with a fork and then add more spice to the top! It's a family favorite in the Fall season and Luke (our 10 month old) loved it as well. Enjoy! 


Monday, September 30, 2013

Amazing Lactose Free Cream Cheese Icing (Honey-sweetened)


Active Prep Time: 10min
Inactive Prep Time: 24hr
Ices a 9" double layer round cake or 24 cupcakes

Ingredients:
64oz Plain Full Fat Yogurt (or if you can have lactose, just replace the yogurt with 2C Cream Cheese)
2 Sticks of Unsalted Butter, room temp
1/2C Honey (Taste your icing to use more or less – just add it slowly. You don’t want an overwhelming honey taste)
2t Vanilla 





Instructions:
Strain your yogurt in the frig for 24 hours in a doubled-over cheesecloth or flour sack. If you need a visual, check this website out! After the yogurt is strained, beat 2C of your “cream cheese,” room temperature butter, Honey and Vanilla with a stand mixer or an electric hand mixer until light and fluffy. Refrigerate (if needed) until it is a good spreading consistency. Ice cake!

Paleo Carrot Cake

Ingredients: 
In Large Bowl Combine ->
   3C Blanched Almond Flour
   1t Salt
   1t Baking Soda
   1T Cinnamon
   1t Nutmeg
In Small Bowl Mix ->
   5 Eggs
   1/2 cup Honey
   1/4C Coconut Oil melted
Mix these ingredients into the small bowl of wet ingredients ->
   3C Carrots, Finely Grated
   1C Raisins (optional)
   1C Walnuts, chopped (optional)

Instructions:
Incorporate wet ingredients into the dry ingredients. Pour the batter into 2 round 9” cake pans. Grease it well and place parchment paper on the bottom so that it will come out cleanly. Bake at 325F for 35 minutes. Cool to room temperature on wire racks and spread with my Amazing Lactose Free Cream Cheese Icing that is sweetened with honey. *Do not ice while even slightly warm or the icing will melt everywhere* Store in the frig until ready to serve or serve right away. (I think it does better when cutting when it has been refrigerated) 


Tuesday, September 24, 2013

Paleo Crunchy Fried Fish


Prep Time: 10min
Cook Time: 8min
Serves 4

Ingredients:
1lb Tilapia Fillets
2 Eggs
1C Almond Meal or Almond Flour (I used meal) 
1t Oregano
1/2t Salt
1/2t Garlic Salt
1/2t Onion Powder
1/4t Ground Black Pepper
Coconut Oil or Grapeseed Oil for frying (about 1/2C or so) 

Instructions:
Rinse thawed fillets in cold water and set on plate. Whisk eggs in one bowl and dump almond flour/meal with salt in another bowl. Dunk fish in egg and coat in flour and then place on a plate. Fry fish in your oil for a couple minutes on each side until brown and crispy. Enjoy!! 

Friday, September 20, 2013

Paleo German Chocolate Cake


























This is Chelli - one of my biggest fans. She inspired me to start this blog. She is a constant source of encouragement and motivation in many areas in my life. This is a pic of her digging into this cake. I think we ate half of it together. Couldn't stop. So good. 

Cake Ingredients:

3/4C Coconut Flour
1/2C Cacao Powder
1t Salt
1t Baking Soda
10 Eggs
1C Coconut Oil
1 1/2C Honey
1T Vanilla Extract


Cake Instructions:
In a small bowl, combine 3/4C coconut flour,1/2C cacao, 1t salt and 1t baking soda. In a large bowl, using an electric hand mixer, blend 10 eggs, 1 C coconut oil, 1 1/2C honey and 1T vanilla.  Add dry ingredients into large bowl and continue to blend.  Oil a 9x14 pan with coconut oil and dust with coconut flour.  Pour batter into pans and bake at 350° for 35 minutes. Remove from oven, allow to cool completely then spread icing on top.

Icing Ingredients:
1 Box (7oz) Creamed Coconut                                                        
4T Honey
4T Coconut Oil
1/2t Salt
2C Toasted Unsweetened Coconut Shreds
2C Toasted Pecans

Icing Instructions:
Melt 7oz creamed coconut, 4T honey and 4T coconut oil (or butter if you choose) until just soft. Add 1/2t salt. Toast 2C unsweetened coconut flakes and 2C pecans (on rimmed baking sheet at 350F for 5min or until coconut is brown) and then chop toasted coconut and pecans into smaller pieces in a food processor. Add to melted ingredients. Stir until all combined. Smooth mixture over top of cake.


Wednesday, September 18, 2013

Paleo Slaw


Active Prep time: 15min
Inactive Prep Time: 60min
Serves 8

Veggie Ingredients:
  1 Large Cabbage Head 
  2 Large Carrots 
  2 Bell Peppers
  OR you can substitute all the above veggies for 2 pre-made coleslaw bags
Dressing: 
  1/4C Honey
  1/2C Apple Cider Vinegar
  1/3C Grapeseed Oil 
  1/2t Dry Mustard
  1/2t Celery Seed
  1/2t Garlic Powder
  1/2t Salt 
  1/2t Black Pepper

Instructions: 
Shred/grate all veggies or buy 2 bags of pre-made coleslaw. Add all dressing ingredients to a sauce pan and bring to a simmer over medium heat and simmer for 3 minutes stirring occasionally. Pour the dressing over the coleslaw and coat the slaw, cover and place in frig to chill for 1 hour. Enjoy! 




Tuesday, September 17, 2013

Who needs pasta when you have Spaghetti Squash?!?


Prep time: 10min
Cook time: 60min
Small squash serves 2/Large squash serves 3

Ingredients: 
1 Spaghetti Squash
Enough Olive Oil to be brushed on squash
1C Water

Instructions: 
Cut spaghetti squash lengthwise. Scoop out seeds. Brush entire inside of squash with olive oil. Place rind side up/squash side down on a foil lined baking sheet (this makes for amazingly easy cleanup - you'll thank me after you don't use it and have to soak your pan overnight and then scrub your heart out).  Pour 1C water on the bottom of the foil-lined baking sheet. This will help to steam the squash and discourages drying/burning of the squash. Place in preheated oven at 350F for 60min. Remove from oven once cooked. Use hot pads and a fork to remove the "spaghetti." It should come out easily and it will look like strands of pasta. It is a fabulous substitute!! Enjoy!



 

Monday, September 16, 2013

3 Minute Prep - 3 Ingredient Cookies

Prep time: 3min
Cook time: 15min
Yields 6 Small Cookies

Ingredients: As easy as 3-2-1 
3T Coconut Flour
2T Coconut Oil 
1T Honey

Instructions: 
Mix all ingredients in bowl and scoop using 1/2 Tablespoon onto parchment lined baking sheet. Cook in a preheated oven at 325F for 15min. Cool and then remove from tray. Enjoy!