Pistachio Bark

1 Feb

So easy my Toddler helped! 🙂

Pistachio Bark

Ingredients:
10 oz bag Enjoy Life Chocolate Chunks
1 cup pistachios

Procedure:
Spread some coconut oil over a sheet of wax paper. Melt chocolate in a small pot on low heat. I used a heat resistant scraper to make sure the chocolate did not stick to the pan and burn.

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Once melted dump in the pistachios.

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Mix well. Spread out over the wax paper. Let sit until hard. A few hours.
Break into pieces and serve.

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Breakfast Cereal (Paleo)

30 Jan

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Breakfast Cereal (Paleo)

Ingredients:
1 cup dried bananas
1 cup dried strawberries
1 cup raisins
1 cup coconut flakes
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup walnuts

Procedure:
This is so good and so easy!
Just mix all these together and store in an airtight cereal container.
Measurements can be changed. And really you can pour into the mix whatever your heart desires.
Pour almond milk or coconut milk down overtop of it. Yum! Yum!

Mayonnaise (Paleo)

30 Jan

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Mayonnaise (Paleo)

Ingredients:

1 egg
2 tablespoons lemon juice @ room temp
½ teaspoon dry mustard
½ teaspoon salt
¼ cup plus 1 cup olive oil (light, not extra virgin) @ room temp

Procedure:

Put egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and ¼ cup of the oil. Whirl until well mixed about 20 to 30 seconds.

Incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly. This takes about 5 min.

To be successful here you need to 1st – have purchased CHEAP LIGHT olive oil, 2nd -have all ingredients at room temperature and pour slowly. I used my food processor and the tiny little lid that fits in the big lid has an itty bitty hole in it that I slowly poured my oil into and let it drip out of that.

*Thank you to Well Fed for this great recipe.

 

Golden Beets (Paleo)

30 Jan

Golden Beets (Paleo)

Ingredients:

4 Golden Beets
1-2 tbs Ghee
2-3 tbs Fresh Rosemary
salt
pepper

Procedure:

Bring a large pot of water to a boil. Boil beets until skins are soft. 15-25 min. I used a knife to help me gently pull / slice the skin off. Cut off the tops and bottoms. Then dice them up. Saute in a frying pan with ghee about 8 min on medium heat, add Rosemary and salt and pepper to taste keep sauteing until done (Your desired softness) 10-ish minutes more or so.

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Paleo Cranberry Sauce

18 Nov

Paleo Cranberry Sauce

 

 

 

 

 

 

 

 

Ingredients:

2 cups Orange Juice, freshly squeezed
2 lbs Cranberries (Fresh)
1/3 cup Maple Syrup

Procedure:

Place cranberries and orange juice in a pot and bring to a boil, stirring occasionally. Boil a few minutes. Cranberries will begin to pop open. Continue stirring while boiling until all cranberries have popped, stir in the pure maple syrup. And done! 🙂

*You may want to add a bit more maple syrup depending on how sweet you want it and what grade syrup you have. I used grade A. I was out of B. Grade B tends be be better for cooking. Just FYI. This is all new to me. Learning as I go.

*Inspired by Make It Paleo

The Perfect Deviled Egg (Paleo)

18 Sep

The Perfect Deviled Egg

 

 

 

 

 

 

Ingredients:

6 Eggs
¾ Cup Mayonnaise (paleo style)
Less than ¼ tsp Seasoning salt (paprika, garlic powder, salt and pepper)
1 tsp prepared mustard (365 Organic Yellow Mustard)
Paprika

Procedure:

Boil eggs for 10 minutes.
Peel eggs.
Slice each egg in half.
Gently scoop out the egg yoke with a small spoon.
Mix together yokes, mayo, seasoning salt and mustard with a fork until mixed well.
Spoon into egg white halves.
Sprinkle with Paprika.

If you want to get fancy you can use a cake decorator to squeeze the mixture out in a nice design.

Paleo Pumpkin Spice Coffee Creamer

10 Sep

 

 

 

 

 

 

Paleo Pumpkin Spice Coffee Creamer

Ingredients:
1 can coconut milk (some cans are thicker than others. Thinner is better in this case)
1 Cup Pumpkin puree
1/3 Cup 100% Maple Syrup
2 teaspoons pumpkin pie spice
½ teaspoon nutmeg
¼ teaspoon clove

Play with these measurements to your liking. More syrup for sweeter.

I love cinnamon so I added extra!

Procedure:

Combine all ingredients in a small sauce pan over low heat.

Whisk until smooth and the mixture begins to steam.

 

 

 

 

 

 

 

Serve in your favorite mug. Enjoy!

Paleo Bread

14 Aug

My first attempt at baking Paleo bread for sandwiches. (Meaning not dessert sweet bread)

I went and found a site where all the guess work was done for me. Thank you Elana’s Pantry! paleo-bread

Here’s the thing though:

I’m in Denver. Baking at High altitude is tricky. I did nothing to alter the recipe for high altitude which I knew could result in a bread disaster. But I went ahead with it (Besides, I am new to this game and really have no idea on how to alter it. HAHA! Figuring that out is next on the list or maybe like 10th on the list).

 

 

 

 

 

The bread is tasty. Because of the high altitude it was very “short”. Surprisingly enough though two small slices of this stuff made into a sandwich filled everyone up. Must be the GOOD FOR YOU ingredients. While this would never work to take out picnicking it was excellent to serve at lunch to the kiddos right here at home. I stuffed it with chicken salad made from last night’s left over cranberry chicken. I would totally make this again.

Paleo Bread from Elana’s Pantry

  • 1 ½ cups blanched almond flour
  • 2 tablespoons coconut flour
  • ¼ cup golden flax seed meal
  • ¼ teaspoon Celtic sea salt
  • 1 ½ teaspoons baking soda
  • 5 eggs
  • ¼ cup coconut oil
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor
  2. Pulse ingredients together
  3. Pulse in eggs, oil, honey and vinegar
  4. Pour batter into a greased 7.5″ x 3.5″ Loaf Pan
  5. Bake at 350° for 30 minutes
  6. Cool and serve

Please note: If you use a loaf pan that’s bigger than the size recommended above, your loaf of bread will not “rise,” it will be wider and shorter than the loaf in the photo above.

7 Aug

15+ freezer meals made! BOOM! Shake, shake, shake the room!!!

 

 

 

 

 

 

 

I bought this ebook yesterday which inspired me. But today I didn’t feel like searching for the “right” ingredients so I just made them all up! (hopefully they will taste good!) They are all raw. Well except the caramelized onions. Most of them I can just toss into a crock-pot! Whoop! You should all try this!

Spaghetti Squash with Turkey Tomato Sauce

16 Jun

Spaghetti Squash with Turkey Tomato Sauce

The name alone might make you want to turn your head and vomit… WAIT!!! Simmer down and read on!

Oh look out! These little “noodles” are GOOD for you! No need to get out the ol’ measuring cup for your pasta portion! Eat as many as you like! I had my doubts. In fact I thought this entire meal might end up in the garbage disposal or dumped out to the chickens. I mean, we usually only eat turkey on Thanksgiving! And noodles made from a squash? Come on! BUT the whole family gobbled it up!!!

 

 

 

 

 

 

 

 

Ingredients:
1 large Spaghetti Squash

2 tbs bacon grease (yes you read that correctly. I just started saving the bacon grease like my Tarhill Grandmother used to do. Again, don’t knock it until you try it) You could use coconut oil or olive oil I suppose. But he bacon grease adds awesome flavor!

1 medium onion chopped
2 cups of chopped summer squash or zucchini or both
2 large garlic cloves, minced
1 ½ cups sliced white mushrooms
2 lbs ground turkey
½ tsp salt
½ tsp black pepper
1 tsp cayenne pepper
1 tsp dried parsley
3 cans of tomato sauce

Procedure:

Crank up your oven up to 400. Cut the stem off of the squash, slice it in half and spoon out the seeds. Set those babies straight onto the oven rack (facing up) and cook about 40 min. or until you can shred with a fork. When done, shred it up. PRESTO!!! Check out your homemade noodles!!!!
While the squash is baking:

Saute onions in bacon grease for 5 min on med high in the largest frying pan you have or a large pot.

Add chopped summer squash and garlic cloves to the pan. Saute 5 min more.

Add mushrooms and turkey to the pot. Add in salt, black pepper, cayenne pepper and parsley. Mix and cook until turkey is all the way done.

Pour in the sauce, mix it up, place a lid on it and simmer for 30ish min.

Pour sauce over noddles and enjoy! YUM!!!!

*Inspired by Make it Paleo