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

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

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

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!)

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

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)


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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