Saturday, November 17, 2012

Paleo taco salad

I need to write this dinner down because it is tasting so good!

Homemade Taco seasoning
-black pepper
-chilli powder
-ground coriander

Mix all the spices together in a small bowl

Taco Filling
-olive oil
-ground turkey
-onion, diced
-green pepper, diced
-minced garlic

In a large skillet, heat olive oil.  Add the onion, garlic, and green pepper and stir.  Let the veggies soften a bit and then add the ground turkey.  Toss the seasoning on top of the ground turkey.  Heat until the turkey is cooked through.

Salad Toppings
tomato, diced
mixed greens
spicy guacamole- I buy this as a two pack at Giant.  It really is spicy with jalapenos in it
plantain chips (mine were the coins but I have strips too)

In a bowl add the plantain chips, then the mixed salad greens, top with diced tomato, add ground turkey mixture, and squeeze on some spicy guacamole.

It tasted like heaven.  I needed that crunch of something like a taco shell and the plantain chips saved the day. 

Wednesday, November 14, 2012

Paleo Carrot Cake Super Cookies

I am eating a sweet and crunchy snack.  I bought 100% organic carrot cake super cookies made by Go Raw, Real Live Food.  I found them at Roots Market.  There are a few other flavors but I've only tried carrot cake so far.  They are about the size of a quarter.  I've had the bag for about a month and I only dip in when have a snack attack. 

Tuesday, November 13, 2012

Paleo Chinese Food

It is hard to avoid soy when you are wanting to eat Chinese food.  My husband fried chicken using almond flour and made a fantastic stir fry sauce.  It turned out to be a little more curry and Thai than Chinese but it tasted so good!

"Peanut" Sauce
  • 1/2 cup coconut aminos (in place of soy sauce)
  • 2 tbsp sesame oil
  • 1 tbsp orange blossom oil
  • 1/4 cup iced tea or orange juice
  • 1/4 cup raw cashews
  • 3 tbsp orange blossom honey
  • 2 knobs ginger, peeled
  • 1 clove garlic, diced
  • Sriracha to taste
  • salt

Coconut Curry Vegetables
  • 2 carrots, sliced or julienned
  • 1 onion, sliced and quartered
  • 1 red bell pepper, sliced and quartered
  • 1 green onion, sliced
  • 1 tbsp curry powder
  • 1 tbsp chili pepper flakes
  • salt
  • pepper
  • 1 head broccoli, stems removed
  • 1/2 cup of water
  • 2 tbsp coconut balsamic vinegar

Crispy Chicken
  • vegetable oil
  • 1 package chicken tenders, cut into thirds
  • 2 eggs
  • 1 tbsp yellow mustard
  • 1 1/2 cups (or more) almond flour
  • salt
  • pepper

In your blender or VitaMix, blend all of the sauce ingredients (except the Sriracha) until smooth. Add Sriracha to your desired heat level. If too thick, add a bit of iced tea or orange juice. If too thin, add a few more cashews. Season with salt, if necessary. Set aside.

Cut all vegetables and sort into two bowls. In the first bowl, the carrots, onion, and bell pepper. In the second, the green onion, curry powder, chili pepper flakes, salt, pepper, then the broccoli on top. Set aside, along with coconut balsamic vinegar.

In your wok, put enough vegetable oil to be about an inch or more deep in the middle. Heat. Dry your chicken, then sort remaining ingredients into two bowls. In the first bowl, gently whip egg and mustard. In the second, season the flour with a bit of salt and pepper. Set aside a plate/bowl with a couple dry paper towels draped into it.

Roll all chicken in the flour mixture first, then shake off and set aside. When oil is heated, take a few pieces of chicken at a time and roll them in the egg wash, then the remaining flour. Put several pieces into the fry oil at a time, rolling every so often to brown all sides of the chicken. When golden brown and crispy, remove each batch and put it into the paper towel bowl for dripping dry. If the oil becomes too shallow, add a bit more. If the breading flour runs out, add a bit more.

When all chicken is cooked, spoon almost all of the oil out of the wok and into a metal sauce pan (or other adequate receptacle that will not melt) and set aside. Add the first bowl of vegetables. Saute until tender and glassine. Use little bits of the leftover fry oil if more is needed. On top of the vegetables, place the broccoli only, then dump in the 1/2 cup of water for steaming. Put the lid on your wok. Toss all of the vegetables every few minutes until the broccoli is your desired tenderness and bright green. Add the last of the vegetables with seasoning and coconut balsamic. Toss a couple of times, then turn off the wok.

For plating, put the stir fry vegetables on one side and the crispy chicken on the other. Drizzle the peanut sauce across the middle for dipping.

Next time, I would:
  • Garnish with sesame seeds and a lime wedge.
  • Add fresh Thai chili peppers and Thai basil to the stir fry vegetables.

Sunday, November 4, 2012

Paleo pumpkin pie

My husband had breakfast duty for his work.  He made breakfast tacos and a paleo pumpkin pie.  He does paleo and one of his coworkers is gluten free so they were both going to be able to eat this pie along with everyone else.

I used this recipe for the best paleo pumpkin pie.  Unfortunately I only have a photo of the crust and not the finished pie!  The crust was perfect, the pie filling was good, but maybe a few too many spices for us.  I'd like to try just pumpkin pie spice next time.  I also had leftover filling that didn't fit into my crust so I baked just some filling on the side in a baking dish. I think it'd be nice to just have the filling baked in individual ramekins for friends.

I followed the recipe as written.  I did the suggested substitution of pecans for walnuts.

Pie Crust
  • 1 ¼ cups raw walnut halves (you could also substitute pecans)
  • 1 cup almond flour
  • 1 egg white (keep the leftover yolk for the pie filling)
  • pinch of salt
  1. Preheat oven to 375F.
  2. Grind pecans in a food processor until finely ground and almost starting to clump together.
  3. Mix pecans, almond flour, egg white, and salt together.  (you can do this in the food processor too)
  4. Use your fingers to press pie crust into a pie pan
  5. Pierce the crust all over with a fork to stop bubbling while it bakes.
  6. Bake for 20-22 minutes, until starting to turn golden brown.
  7. Let cool at least 10 minutes before pouring the custard in.
Pumpkin Pie Filling
  • 15 ounce can pumpkin puree
  • 2/3 cups raw pecans
  • 1/3 cup raw cashews 
  • 3 eggs and leftover egg yolk
  • ¼ cup honey
  • ¼ cup maple syrup
  • 1 cup water
  • 1 tsp ginger
  • 1 tsp allspice
  • 1 tsp nutmeg
  • ½ tsp cloves
  • ¼ tsp salt
  1. Preheat oven to 350F (if you’re making your pie right after making the crust, just reduce the temperature).
  2. Place cashews and pecans in your food processor and pulse until finely ground.  Add eggs, honey and maple syrup and blend for 2-3 minutes until completely smooth (you could also add some of the water if it’s too thick for your food processor or blender to puree well).
  3. Add the rest of the ingredients and blend until combined.
  4. Pour into cooled pie shell (doesn’t need to be room temperature, just cool enough to touch).  Spread the top out evenly with a spatula.
  5. Bake for 40 minutes.  Allow pie to cool completely before serving.

Paleo Chicken stuffed with artichoke pesto

I didn't actually make anything for this dinner.  I used store bought artichoke pesto, I sandwiched it between two chicken breasts, and baked it at 400 degrees for about an hour until the chicken was cooked through.  The broccoli was just steamed on the stove top.  It was a good easy dinner!

Paleo Maple Chicken Thighs

I was inspired by this recipe!  I only bought two little chicken thighs and didn't make a huge batch of chicken and ribs but I definitely will someday.  The chicken was so tender and wonderful.  The sauce was also very good.  I served the chicken with some diced sweet potatoes that I tossed in olive oil, salt, and pepper and baked in a pan next to the chicken. 

Two bone-in chicken thighs
Less than a cup of unsweetened iced tea (I didn't have any apple juice which is what the recipe calls for) 
4 tablespoons maple syrup (I actually used hickory syrup because that's what I had)
2 tablespoons olive oil (instead of vegetable oil)
2 tablespoons coconut aminos (in place of soy sauce) 
3 whole cloves (I didn't have star anise) 
1 cinnamon stick broken in half 
6 cloves garlic that I did smash a little and peel

Throw all ingredients into a ziplock bag and refrigerate for as long as possible.  Mine marinated for about 4 hours. 

Bake the chicken and sweet potatoes at 400 degrees for about 40 minutes.

Paleo stuffed peppers

I found a riceless stuffed pepper recipe from Shape magazine.  I tweaked it to suit me.

Stuffed Peppers
- 2 green peppers cut in half and seeds and membrane removed
-olive oil
-1 pound ground turkey
-1 sweet yellow onion, diced
-garlic, 2 cloves minced
-1 small zucchini, diced
-a handful of brown mushroom, diced
-1 tomato, diced

In a skillet brown the turkey, onion, and garlic with some olive oil until almost cooked through.  Drain the fat from the pan.  Add the zucchini and mushrooms to the pan until tender and turkey is cooked through.  Turn off the heat and stir in the tomatoes.  Add the stuffed pepper filling to the pepper halves.  Put a little water into the bottom of a baking dish and bake the peppers.  Bake at 350 degrees for 35 minutes with the baking dish covered in tin foil.  After 35 minutes remove the tin foil and continue baking for another 30 minutes. 

Paleo Chocolate Chip Cookies

I had a huge chocolate chip cookie craving one night.  I found this recipe for paleo chocolate chip cookies but I didn't have the dark chocolate to cut up.  I used our cocoa nibs instead and didn't get the melty chocolate taste of a chocolate chip.  They tasted nutty, not chocolatey.  I now have some nice dark chocolate in the house so I can try this recipe again!

  • 1 cup almond meal
  • ⅛ teaspoon salt
  • ⅛ teaspoon baking soda
  • 3 tablespoons melted coconut oil
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon almond milk
  • ¼ cup chopped dark chocolate pieces

Combine all of the cookie ingredients together in a bowl.  Place a silpat on a baking sheet.  Scoop about 10 cookies onto the silpat.  I got exactly 10 out of the recipe.  Bake at 350 degrees for about 11 minutes.  The edges should be starting to brown.  Remove from oven and let cool.  They will be very soft so let the cookies rest on the pan before moving them to a cooling rack.

Paleo Apple Pie

We went apple picking and I just had to make an apple pie.  I found this recipe for a paleo pie crust.  The crust tasted good but it was pretty crumbly when I was cutting the pie.  I want to try to cook just the apple filling and then crumble this topping on top towards the end and bake it like a crumble next time.

1 Paleo pie crust

  • 1 1/2 C Almond Flour
  • 1/2 C Coconut Flour + more for dusting the board
  • 1 tsp Raw Honey
  • 1/2 tsp salt
  • 1/2 C Coconut Oil
  • 6-9 Tbsp Ice Water
In a bowl combine flours, honey, and salt.  Cut in the solid coconut oil.  Next add the water a tablespoon at a time until crust forms.  I used the entire mixture to make a bottom pie crust.  I smashed it into the pie pan with my fingers instead of trying to roll it out.  My dough was too sticky to try to roll. Bake at 325 degrees for about 35 minutes.

1 Apple pie filling
  • About 8 apples peels and sliced thinly
  • About a cup Coconut palm sugar
  • 1/3 cup Coconut flour
  • honey
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • dash salt
  • Tablespoons of coconut butter to dab on top of filling
In a bowl mix together the apple pie filling.  Pour the filling onto the pie crust.  Dab some pieces of coconut butter on top of the filling and bake.  Oven should be at 425 degrees and pie should bake for about 40-50 minutes.  Cover the crust edges with tin foil to avoid burning.