May 30, 2018

Paleo Shrimp Fried Cauliflower Rice


Ingredients
1 tbsp coconut oil
2 tbsp coconut aminos
1/2 to 1 tsp powdered ginger
1 tbsp sesame oil
1 cup white onion, finely chopped
2 cloves garlic, minced
16 oz. shrimp, peeled and deveined
1 medium carrot, chopped
1/2 mushrooms
2 tbsp green onions
1/4 cup red bell pepper, finely chopped
2 cups cooked cauliflower rice
2 eggs, beaten
Salt and pepper, to taste

Instructions

1. Heat a wok or large pan over medium-high heat. Melt the coconut oil and add the onion and garlic to the pan. Cook for 3-4 minutes until the onion starts to soften.
2. Add the carrot, mushrooms, and bell pepper to the pan. Cook for 3-4 minutes, and then stir in the cauliflower rice. Cook for 3-4 more minutes until veggies are softened. Add coconut aminos, ginger, salt and pepper and sesame oil and stir to combine.
3. Add the shrimp and cook for 3-4 minutes until mostly done.
4. Clear a circle in the center of the pan and pour in the beaten eggs. Stir to scramble the eggs and then combine with the other ingredients. Season with salt and pepper to taste.

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.

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