INGREDIENTS
4 large ripe bananas
6 eggs
2 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp baking soda
1 tsp lemon juice
Fresh fruit
PREPARATION
Crack the eggs in a bowl and whisk them.
In another bowl, lightly mash the bananas with a potato masher or a fork.
Add the eggs, baking soda, lemon juice, vanilla, and cinnamon to the mashed bananas and stir to combine.
Pour about 2 tablespoons of the batter at a time onto a skillet placed over a medium-low heat and cook until the bottom appears set (1 to 2 minutes). Flip with a spatula and cook for another minute.
Serve immediately, topped with fresh fruit.
Sunday, September 27, 2015
Tuesday, September 22, 2015
Apple and squash stuffing
INGREDIENTS
1 lb ground pork
4 slices good quality bacon (gluten, nitrate & nitrite, and sugar free), chopped
4 cups butternut squash, peeled and cut into bite-size pieces (1 medium squash)
2 onions, chopped
2 celery stalks, finely chopped
2 cups apples, peeled, cored, and diced
2 garlic cloves, minced or pressed
1 tbsp Dijon mustard
¼ cup almond or coconut flour (optional)
1 cup good quality chicken stock
1 cup fresh or frozen cranberries, chopped
½ cup pomegranate seeds
2 eggs (optional)
⅓ cup Paleo cooking fat
½ tsp ground cinnamon
Sea salt & freshly ground black pepper
PREPARATION
Preheat oven to 350 F.
Melt the cooking fat in a large skillet placed over a medium-high heat.
Sauté the butternut squash, onion, apple, celery, and garlic for about 10 minutes, and season to taste with sea salt and black pepper.
When the squash mixture is cooked, transfer it to a separate bowl and set aside.
In the same skillet, cook the ground meat and the bacon until browned.
Add the meat to the same bowl as the vegetables.
Add all the remaining ingredients to the bowl and give everything a good stir.
Pour the stuffing into a 13 inch x 9 inch baking dish and place in the oven for 45 minutes to 1 hour, or until the butternut squash is tender.
1 lb ground pork
4 slices good quality bacon (gluten, nitrate & nitrite, and sugar free), chopped
4 cups butternut squash, peeled and cut into bite-size pieces (1 medium squash)
2 onions, chopped
2 celery stalks, finely chopped
2 cups apples, peeled, cored, and diced
2 garlic cloves, minced or pressed
1 tbsp Dijon mustard
¼ cup almond or coconut flour (optional)
1 cup good quality chicken stock
1 cup fresh or frozen cranberries, chopped
½ cup pomegranate seeds
2 eggs (optional)
⅓ cup Paleo cooking fat
½ tsp ground cinnamon
Sea salt & freshly ground black pepper
PREPARATION
Preheat oven to 350 F.
Melt the cooking fat in a large skillet placed over a medium-high heat.
Sauté the butternut squash, onion, apple, celery, and garlic for about 10 minutes, and season to taste with sea salt and black pepper.
When the squash mixture is cooked, transfer it to a separate bowl and set aside.
In the same skillet, cook the ground meat and the bacon until browned.
Add the meat to the same bowl as the vegetables.
Add all the remaining ingredients to the bowl and give everything a good stir.
Pour the stuffing into a 13 inch x 9 inch baking dish and place in the oven for 45 minutes to 1 hour, or until the butternut squash is tender.
Monday, September 14, 2015
Molten chocolate lava cake-got to be yummy
Ingredients:
5 tablespoons plus more for greasing ramekins of grass-fed butter (ghee or coconut oil) 1 cup Enjoy Life Mini Chocolate Chips (soy free, dairy free) 2 cage-free egg yolks 2 cage-free eggs 3 tablespoons coconut palm sugar 1 heaping tablespoon unsweetened cocoa powder 2 tablespoons blanched almond flour pinch of pink himalayan salt 1/4 teaspoon of vanilla unsweetened cocoa powder for garnish (optional) raspberries for garnish (optional) caramel sauce for garnish (see recipe below)
Directions:
1. Pre-heat oven to 425. Grease ramekins well with butter.
2. Using the double boiler method melt the butter and chocolate together in a medium sized bowl.
3. In a large bowl whisk together the egg yolks, eggs, and coconut palm sugar until frothy.
4. Then stir in the melted chocolate mixture into the egg and sugar mixture and whisk until combined. Set aside.
5. In a small bowl combine cocoa powder, almond flour, and salt. Then sift into the chocolate mixture and whisk until combined.
6. Now stir the vanilla in.
7. Pour the mixture evenly into the ramekins, you can use 5 oz ramekins to make 4 servings or use 8 oz ones to make 2 servings. Tap lightly on the counter to remove air bubbles.
8. Refrigerate them for 30 minutes.
9. Place the ramekins in the casserole dish and carefully pour hot water (can be tap or boiled) into the casserole dish until it goes half way up the side of the ramekins.
10. Bake for 15-18 minutes. You will know they are done when the middle doesn’t look quite cooked all the way through but the edges do. Remove ramekins from the casserole dish and let them cool for about 10 minutes. Slide a butter knife around the edge of the ramekin to pull the cake away from the sides, then turn it upside down over a plate and tap the bottom firmly until the cake slides out. Garnish with cocoa powder, caramel and any other desired toppings.
Caramel Garnish Ingredients:
1/2 cup of grass-fed butter (or ghee) 1 cup of coconut palm sugar 1/2 cup of canned coconut milk, full fat (room temp.) 3 cage-fee egg yolks few pinches of pink himalayan salt
Directions:
1. Over low heat melt the grass-fed butter in a medium saucepan. Then add the coconut palm sugar and combine with the melted butter using a whisk. Now add the coconut milk and whisk until combined.
2. Stir in the egg yolks one at a time with the whisk. Then stir in a few pinches of salt. Let the mixture sit over low heat for about 5 minutes, use a whisk to stir the mixture intermittently.
3. Now turn up the heat to medium high until the caramel mixture starts to boil. Whisk then let boil for a few minutes. Remove from heat, stir and allow to cool. It will continue to thicken as it cools.
5 tablespoons plus more for greasing ramekins of grass-fed butter (ghee or coconut oil) 1 cup Enjoy Life Mini Chocolate Chips (soy free, dairy free) 2 cage-free egg yolks 2 cage-free eggs 3 tablespoons coconut palm sugar 1 heaping tablespoon unsweetened cocoa powder 2 tablespoons blanched almond flour pinch of pink himalayan salt 1/4 teaspoon of vanilla unsweetened cocoa powder for garnish (optional) raspberries for garnish (optional) caramel sauce for garnish (see recipe below)
Directions:
1. Pre-heat oven to 425. Grease ramekins well with butter.
2. Using the double boiler method melt the butter and chocolate together in a medium sized bowl.
3. In a large bowl whisk together the egg yolks, eggs, and coconut palm sugar until frothy.
4. Then stir in the melted chocolate mixture into the egg and sugar mixture and whisk until combined. Set aside.
5. In a small bowl combine cocoa powder, almond flour, and salt. Then sift into the chocolate mixture and whisk until combined.
6. Now stir the vanilla in.
7. Pour the mixture evenly into the ramekins, you can use 5 oz ramekins to make 4 servings or use 8 oz ones to make 2 servings. Tap lightly on the counter to remove air bubbles.
8. Refrigerate them for 30 minutes.
9. Place the ramekins in the casserole dish and carefully pour hot water (can be tap or boiled) into the casserole dish until it goes half way up the side of the ramekins.
10. Bake for 15-18 minutes. You will know they are done when the middle doesn’t look quite cooked all the way through but the edges do. Remove ramekins from the casserole dish and let them cool for about 10 minutes. Slide a butter knife around the edge of the ramekin to pull the cake away from the sides, then turn it upside down over a plate and tap the bottom firmly until the cake slides out. Garnish with cocoa powder, caramel and any other desired toppings.
Caramel Garnish Ingredients:
1/2 cup of grass-fed butter (or ghee) 1 cup of coconut palm sugar 1/2 cup of canned coconut milk, full fat (room temp.) 3 cage-fee egg yolks few pinches of pink himalayan salt
Directions:
1. Over low heat melt the grass-fed butter in a medium saucepan. Then add the coconut palm sugar and combine with the melted butter using a whisk. Now add the coconut milk and whisk until combined.
2. Stir in the egg yolks one at a time with the whisk. Then stir in a few pinches of salt. Let the mixture sit over low heat for about 5 minutes, use a whisk to stir the mixture intermittently.
3. Now turn up the heat to medium high until the caramel mixture starts to boil. Whisk then let boil for a few minutes. Remove from heat, stir and allow to cool. It will continue to thicken as it cools.
Honey sesame chicken
for the chicken:
1 chicken breast, cut into bite sized pieces
1 egg
1 cup tapioca flour
2-3 tbsp coconut oil
Directions:
Heat the oil over medium heat.
While it heats up, dip your pieces of chicken into the egg, then into the tapioca flour.
Fry evenly on both sides.
Honey sesame sauce:
2 tbsp ketchup
2 tbsp butter
1/3 cup coconut aminos
1 tsp sesame oil
1 tbsp honey
3 scallions, diced
Directions:
Combine everything except the scallions over low heat.
Once it has thickened, add the scallions but reserve some to sprinkle overtop.
Toss the sauce and the chicken together.
Serve with rice or cauliflower rice.
1 chicken breast, cut into bite sized pieces
1 egg
1 cup tapioca flour
2-3 tbsp coconut oil
Directions:
Heat the oil over medium heat.
While it heats up, dip your pieces of chicken into the egg, then into the tapioca flour.
Fry evenly on both sides.
Honey sesame sauce:
2 tbsp ketchup
2 tbsp butter
1/3 cup coconut aminos
1 tsp sesame oil
1 tbsp honey
3 scallions, diced
Directions:
Combine everything except the scallions over low heat.
Once it has thickened, add the scallions but reserve some to sprinkle overtop.
Toss the sauce and the chicken together.
Serve with rice or cauliflower rice.
Pretzels-wonder if the kids would eat them......
INGREDIENTS
½ cup of water
½ cup of butter or Oiive oil or Ghee
½ teaspoon sea salt
2 Tablespoons apple cider vinegar
½ cup of tapioca flour
½ teaspoon of baking soda
½ teaspoon baking powder
1 cup of coconut flour
1 large egg
Glaze
2 Tablespoons melted butter
1 tablespoon of coarse salt
INSTRUCTIONS
In a small pan melt over medium heat, add the water, butter, salt, and vinegar and bring to a boil.
Remove the pan from the heat and place on your counter top.
Add in the tapioca flour and stir for 2 minutes until you get a wet paste.
Add in the baking soda and powder and stir while the mixture foams - roughly 3 seconds.
Next add in the coconut flour and egg and mix well until you get a dough.
Place the dough on a piece of parchment paper and knead for 30 seconds to 1 minute. If you are having issues getting it to combine, you can try putting it into a food processor or Blendtec/Vitamix to get it to form a dough.
Pinch of a 1" - 2" piece of dough and roll into a ½" round by 6" - 7" log.
Twist into a pretzel shape and place on a piece of parchment on a baking sheet and brush with butter.
Sprinkle coarse salt on the surface and bake at 350 degrees for 25 - 30 minutes.
INGREDIENTS
Paleo Soft Pretzel Recipe
5 Applegate Farms Organic Grass Fed Hot Dogs
INSTRUCTIONS
Make the Paleo Soft Pretzel recipe and instead of rolling the dough into pretzel shapes wrap around the hot dog as shown.
Bake at 350 degrees for 35 - 40 minutes
½ cup of water
½ cup of butter or Oiive oil or Ghee
½ teaspoon sea salt
2 Tablespoons apple cider vinegar
½ cup of tapioca flour
½ teaspoon of baking soda
½ teaspoon baking powder
1 cup of coconut flour
1 large egg
Glaze
2 Tablespoons melted butter
1 tablespoon of coarse salt
INSTRUCTIONS
In a small pan melt over medium heat, add the water, butter, salt, and vinegar and bring to a boil.
Remove the pan from the heat and place on your counter top.
Add in the tapioca flour and stir for 2 minutes until you get a wet paste.
Add in the baking soda and powder and stir while the mixture foams - roughly 3 seconds.
Next add in the coconut flour and egg and mix well until you get a dough.
Place the dough on a piece of parchment paper and knead for 30 seconds to 1 minute. If you are having issues getting it to combine, you can try putting it into a food processor or Blendtec/Vitamix to get it to form a dough.
Pinch of a 1" - 2" piece of dough and roll into a ½" round by 6" - 7" log.
Twist into a pretzel shape and place on a piece of parchment on a baking sheet and brush with butter.
Sprinkle coarse salt on the surface and bake at 350 degrees for 25 - 30 minutes.
INGREDIENTS
Paleo Soft Pretzel Recipe
5 Applegate Farms Organic Grass Fed Hot Dogs
INSTRUCTIONS
Make the Paleo Soft Pretzel recipe and instead of rolling the dough into pretzel shapes wrap around the hot dog as shown.
Bake at 350 degrees for 35 - 40 minutes
Avocado tuna salad
INGREDIENTS
1 avocado
1 lemon, juiced, to taste
1 tablespoon chopped onion, to taste
5 ounces cooked or canned wild tuna
sea salt and pepper to taste
INSTRUCTIONS
Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half.
Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
Fill avocado shells with tuna salad and serve.
1 avocado
1 lemon, juiced, to taste
1 tablespoon chopped onion, to taste
5 ounces cooked or canned wild tuna
sea salt and pepper to taste
INSTRUCTIONS
Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half.
Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
Fill avocado shells with tuna salad and serve.
Sweet potato hash browns
Ingredients
4 medium sweet potatoes
2 eggs, whisked
1/2 cup almond flour
2 teaspoons sea salt
1/4 cup green onions, chopped (plus some for garnish)
1/4 cup coconut oil
Instructions
1. Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with 1/2 inch of water. Microwave for 7-9 minutes, or until tender.
2. Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.
3. Take the other 3 sweet potatoes and peel them. Then grate them on a box grater using the large holes. In your bowl of grated sweet potatoes, add the previous mashed potato, the 2 eggs, almond flour, sea salt, and green onion. Combine with a spoon.
4. In a skillet, pour coconut oil and heat over medium until your cast iron is hot. If you have a thermometer, it should read 350 degrees. Then drop in sweet potato "cakes" in about 2-3 tablespoon batches. Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown.
5. Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!
4 medium sweet potatoes
2 eggs, whisked
1/2 cup almond flour
2 teaspoons sea salt
1/4 cup green onions, chopped (plus some for garnish)
1/4 cup coconut oil
Instructions
1. Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with 1/2 inch of water. Microwave for 7-9 minutes, or until tender.
2. Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.
3. Take the other 3 sweet potatoes and peel them. Then grate them on a box grater using the large holes. In your bowl of grated sweet potatoes, add the previous mashed potato, the 2 eggs, almond flour, sea salt, and green onion. Combine with a spoon.
4. In a skillet, pour coconut oil and heat over medium until your cast iron is hot. If you have a thermometer, it should read 350 degrees. Then drop in sweet potato "cakes" in about 2-3 tablespoon batches. Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown.
5. Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!
Subscribe to:
Posts (Atom)