March 15, 2018

Easy 1 Minute Paleo Mayo


One Minute Paleo Mayo
Makes ~1 cup
Original recipe here

Ingredients
1 cup avocado oil or light-tasting olive oil (highly recommend avocado as olive oil makes for a very strong taste)
1 egg at room temperature
1/2 teaspoon Dijon or brown mustard at room temperature
1 teaspoon water
1/2 teaspoon sea salt
1/2 tsp apple cider vinegar

RECIPE NOTES
It's very important for the egg to be at room temperature in order to help with emulsification!
Make sure your glass jar / container is narrow.
The mayonnaise will continue to thicken as it sets in the refrigerator overnight!
I have heard the immersion blender is a MUST to properly emulsify. If you use a blender or bullet or anything else, I'm not sure how the consistency will be.

Instructions

1. In a tall and NARROW glass jar, pour in the avocado oil.
2. Add egg to the oil. Add mustard and water to the mixture.
3. Let all of the ingredients settle for 1 minute.
4. Take the immersion blender and let it touch the bottom of the container, piercing the egg yolk completely.
5. Turn the immersion blender on and leave it on the bottom for about 20-30 seconds, until the whole bottom has turned white in color.
6. Very slowly lift it up to continue emulsifying. This process should take anywhere between 30 seconds to 1 minute. Continue blending until the mixture has thickened to your desired amount.
7. Stir in the salt and gently fold in the vinegar. Store in an airtight container in the refrigerator for up to 10 days. The mayonnaise will continue to thicken as it sets in the refrigerator overnight!

February 14, 2018

Bomb AF Double Chocolate Paleo Cookies


Double Chocolate Paleo Cookies

Makes 16 small or 8 large cookies

Ingredients

3/4 cup (75 grams) almond flour
1/4 cup (32 grams) coconut flour
1/3 cup + 4 teaspoons (48 grams) Dutch-process cocoa powder (using regular natural cocoa powder may result in cakey cookies)
1 teaspoon baking soda
1/4 teaspoon salt
7 tablespoons (98 grams) coconut oil (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)Or use unsalted butter at room temp.
3/4 cup (150 grams) coconut sugar or brown sugar (the ones in the photo were with brown sugar, but I have made with coconut sugar and they are equally delicious, just a little puffier)
6 tablespoons (98 grams) natural almond or cashew butter (the kind with just nuts and salt), room temperature
1 1/2 teaspoons vanilla extract
1 large egg, room temperature (or 1 chia egg for vegan)
1 cup (170 grams) semi-sweet chocolate chips, divided (use paleo / dairy-free chocolate, if needed)

Directions
1. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
2. In a medium mixing bowl, stir together the almond flour, coconut flour, cocoa powder, baking soda and salt. Set aside.
3. In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine it and then beat another 20 seconds.
4. Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 3/4 cup (128 grams) chocolate chips.
5. Roll the dough into 8 (93-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. Place 3" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
5. Bake for 11-14 minutes (if using coconut sugar) or 12-15 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
6. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.

Notes
I have used refined and unrefined coconut oil. If you use unrefined, these cookies may have a little coconut taste to them, but I enjoy the taste.
Butter works in these cookies but they're fudgier and in my opinion, better, with coconut oil.
For paleo: use coconut sugar, coconut oil, and paleo chocolate.
For dairy-free: use coconut oil and dairy-free chocolate.

December 23, 2017

Paleo & Vegan Apple Pie Crumb Bars with a Caramel Drizzle

Me oh my, do I have a fabulous Christmas recipe! I feel like the paleo Mrs. Claus right now. ;-)



Paleo Apple Pie Crumb Bars

Makes an 8x8 size pan

Shortbread Layer
2 cups almond flour
2 tablespoons coconut flour
1/3 cup coconut oil, melted
1/3 cup maple syrup
1/2 teaspoon salt

Apple Filling
2 cups diced apples (about 2-3 depending on size)
1 1/2 teaspoons apple pie spice*
1/8 teaspoon salt
1 tablespoon arrowroot powder (can sub corn starch if no need for paleo)
1/4 cup maple syrup
1 tablespoons water, if needed

Crumb Topping
1/4 remaining shortbread dough
2 tablespoons chopped pecans
1/4 teaspoon apple pie spice*

*If you don't have apple pie spice, sub a combo of 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice

Caramel Sauce
(optional but it really takes this dessert over the edge)
2/3 cup coconut cream (you could skim off the top of a can of full fat coconut milk if you can't find pure coconut cream)
1/4 cup coconut sugar
1 tsp vanilla extract
1/8 tsp salt

Instructions
1. Preheat oven to 350° and line a 9 inch square pan with parchment paper or foil. Spray with coconut oil cooking spray. Set aside.
2. In a large bowl, make the shortbread. Combine the almond flour, coconut flour, coconut oil, maple syrup, and salt. Mix until well combined. Divide the dough into 4th's and use press 3/4 into the bottom of the pan and save the remaining 1/4 in a small bowl for the topping.
4. Bake shortbread for 12-14 minutes- it should be lightly brown around the edges.
5. While the shortbread bakes, make the apple layer. Place apples in a medium bowl and add apple pie spice, salt, and arrowroot powder. Toss to coat evenly. Dump into a small saucepan and add the maple syrup. Cook on medium heat, stirring the whole time, until thickened- about 5-7 minutes.
6. Once shortbread is baked, remove and let cool 5 minutes. Then scoop the apple mixture onto the shortbread, spreading it as evenly as possible.
7. Take remaining 1/4 of the shortbread mixture and add the pecans and apple pie spice. Mix together and sprinkle evenly over the apple mixture. Press down slightly so it stays in place.
8. Bake for 20-22 minutes. Enjoy warm and store all leftovers in the fridge.

For the Optional Caramel Sauce
Combine the coconut cream and coconut sugar in a small saucepan over medium heat, bring to a boil. Once boiling, lower heat so the mixture is bubbling evenly and continue to cook and stir until reduced and thickened, about 10 mins. It should resemble dark caramel. Remove from heat and stir in the vanilla and salt. Allow to cool completely before serving.


November 6, 2017

Tuna Cakes - gluten free, Whole 30, paleo


What does one do with a can of tuna? Cheap, healthy, and a great source of protein, but plain tuna isn't always appetizing. However, I have made this tuna cake recipe probably 5 or 6 times and it is delish! My husband loves it as well. You can barely even tell it's tuna. They also reheat really well under the broiler or in a toaster oven.

Tuna Cakes
Makes ~5 cakes

Ingredients
2 7-oz canned wild tuna, drained well (I purchase mine from Costco, but you can use any type you prefer, although they may be different ounces)
2 eggs
3/4 cup almond flour
1/2 cup chopped green onions
3 tsp dijon mustard
1-2 tsp hot sauce (I use Frank's because it's Whole 30 compliant)
Zest and juice of 1 lemon
Salt and pepper, to taste
2-3 tbsp coconut oil

Directions
1. In a big bowl, combine all ingredients except coconut oil.
2. Use your hands to combine and mix evenly.
3. Shape the mixture into 5 patties, each about 1/2-1 inch thick.
4. Heat coconut oil in a skillet over medium high heat.
5. Gently lay the patties into the pan, and cook until browned, about 3-4 minutes on each side.
6. Store in fridge for up to 2 days. Reheat using the broil setting on your oven for a few minutes per side until heated through.


October 17, 2017

West Coast Skillet Chicken - Whole 30 and Paleo


This recipe is very versatile and can be changed up to fit your taste preferences. It's Whole 30 approved the way I made it, but you could throw in some Parmesan cheese if you have a non-Paleo/Whole 30 eater. I really loved how pretty and colorful it looks. The more colorful your plate, the healthier it is!

West Coast Skillet Chicken
Makes 4 servings

1½ pounds organic boneless skinless chicken breasts (or thighs), cut into strips
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon dried thyme
3 tablespoons coconut oil, divided
4 ounces sweet onion cut into strips
8 ounces sliced mushrooms
4 ounces organic sweet bell pepper cut into strips (any combination of red, yellow and orange)
1 head organic Tuscan Kale, stripped from ribs chopped (I used a baby kale bagged mix from Trader Joe's)
¼ cup Balsamic vinegar
1 small can pitted black olives, drained and sliced
10 organic sun dried tomatoes (packed in oil variety), cut into strips
½ cup chicken stock
1 tablespoon cold clarified butter (optional, I did not use)
1 tablespoon fresh Whole30 pesto (optional, I did not use, but next time I plan to!)

Directions
1. Lay out chicken strips and season both sides with salt, pepper, garlic powder and thyme.
2. In a very large skillet, over high heat, pour in two tablespoons of the oil and let heat.
3. Piece by piece, lay in half the chicken and cook for about two minutes per side, then remove to a platter. Repeat for remainder of the chicken.
4. Add the remaining tablespoon of oil and reduce to medium high.
5. Add onions and stir two minutes then add peppers and mushrooms and stir and cook for five additional minutes or until mushrooms have softened.
6. Add kale, toss and cook ~2 more minutes or until kale is wilted.
7. Add vinegar and cook for about two minutes to deglaze.
8. Add olives, tomatoes, stock and cooked chicken, including any liquid from chicken.
9. Cook to evaporate some of the liquid, about two minutes, then remove from heat and optionally add cold clarified butter and pesto and toss to combine.
10. Enjoy!

Adapted from A Family Feast

September 11, 2017

Thai Peanut Turkey Burgers


Thai Peanut Turkey Burgers
Makes 5 patties

1 package lean ground turkey
1/2 cup shredded carrots
1/2 Tbsp chopped cilantro
1 green onion, chopped
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground ginger
1 egg

1. Combine all ingredients in medium size mixing bowl. Hands work best.
2. Shape into 5 patties.
3. Grill in a large skillet on medium heat ~5 minutes per side until internal temp reaches 165F. Or grill outdoors.

Thai Peanut Sauce
Makes ~3/4 cup of sauce

1/2 cup peanut butter
1 Tbsp apple cider vinegar
1/2 tsp sesame oil (can omit)
1/4 cup water
2 Tbsp soy sauce or coconut aminos
1/2-1 Tbsp agave nectar
1/2 lime
1/4 tsp ground ginger
1 clove garlic
2 tsp fresh cilantro
1/4 tsp salt (more or less to taste)

1. Add all ingredients to blender and blend until well mixed and cilantro is very small.
2. Poor desired amount of sauce on burgers once they are cooked.
3. Store in jar in fridge.

January 28, 2017

Shrimp Fried Rice



Shrimp Fried Rice
Makes 1 large skillet or wok's worth

Ingredients
4 tablespoons soy sauce
1.5 tablespoons sesame oil
1 teaspoon ginger powder
1/2 teaspoon white pepper
2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 package frozen Trader Joe's stir fry veggie mix (or any veggie medley of your choice)
1 medium zucchini, sliced
1/2 bag of sliced mushrooms
2-3 cups cooked rice (I used Trader Joe's frozen brown rice)

Instructions

1. Whisk together soy sauce, sesame oil, ginger powder and white pepper. Set aside.
2. Defrost shrimp (or cook if using fresh) while chopping and preparing veggies.
3. Heat olive oil in large wok or skillet. Once heated, saute onions until translucent. Then saute garlic for 1 minute.
4. Add zucchini, mushrooms and frozen stir fry veggies to skillet and saute for 6-7 minutes until heated through and tender crisp.
5. While veggies are cooking, microwave rice.
6. Add shrimp and rice. Pour sauce over mixture and gently stir to combine all ingredients.
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