Wednesday, June 17, 2015
And the berries keep coming in our CSA! Found this recipe on Instagram, modified it a little, and went to town. Would be great with apples or peaches and maybe a bit more sweetener.
2 cups fruit; peeled, pitted, and sliced
¼ cup water
4 tablespoons butter or coconut oil
¾ cup almond flour
¾ cup full-fat coconut milk
¼ cup plus 2 tablespoons honey
1 teaspoon vanilla
cinnamon and nutmeg, for topping
Preheat oven to 350.
In saucepan, add fruit and water. Bring to a boil, reduce heat, and simmer for about 10 minutes.
Meanwhile, slice the butter into pieces and place them into 4-6 small ramekins or an 8×8 baking pan. Place the ramekins or baking pan in the oven and let the butter melt.
While the butter is melting and fruit is simmering, mix the almond flour, coconut milk/cream, egg, honey and vanilla until well-combined.
Remove the baking dishes from the oven and pour the batter on top of the butter and do not mix. Drain the fruit and spoon it evenly over the mixture. Sprinkle cinnamon and nutmeg over the top.
Bake the cobbler for 25-30 minutes or until they look brown and bubbly.
Adapted from That's Paleo
Wednesday, June 10, 2015
I'm officially hooked. The first one is basically the paleo carmelized ice cream on a stick (with chocolate chunks instead of nuts). The second is a more complicated but good vegan cookie dough variety. Enjoy!
This was my first time stuffing zucchini but other than taking a little time it wasn't that hard. Just halve length wise and scoop out the centers (I had a very good helper dog eating the extras), then boil for about two minutes to soften. Meanwhile brown a pound of beef until almost but not quite done. Drain and add in some salt, garlic, chili powder, and cumin, plus a few spoonfuls of tomato paste. Scoop beef mixture into zucchini boats and bake about 20 minutes.
Top with cilantro, olives, avocado, or anything else your heart desires.
Recipe from Paleo Magazine
Roasted veggies never ever get old. We've been roasting broccoli and cauliflower every week for a while now, rotating in some other stuff for variety. This week we had these pretty little carrots in the CSA bag and they got really sweet and tasty after roasting for about 40 minutes at 425. Great with our crockpot meats for easy lunches and dinners.
I love me some mason jars. This was a great way to pack up several salads in advance and then have them ready to dump in a bowl with more lettuce and eat when I didn't feel like cooking. Starting at the bottom, I layered oil and balsamic vinegar, boiled potatoes and green beans, kalmata olives, diced pre-cooked chicken, sliced hard boiled eggs, some lettuce and diced tomatoes. Piece of cake!
This may not look like much, but man was it good! I omitted the nuts and added some whipped coconut cream (the solid part after you put a can of full fat coconut milk in the fridge) with vanilla and cinnamon mixed in.
I have an addiction. Its name is Jim 'n Nick's and it is the most delicious barbecued meats with coleslaw. I don't even like coleslaw but theirs is vinegary with scallions and I just can't get enough of it. Literally. I got two pounds of pulled chicken and a quart of coleslaw and had it for lunch and dinner for several days straight. And I still wanted more! I've got a fever, and the only thing that can cure it is MORE COLESLAW!!!
This recipe tasted great but the beef got tough and chewy. I would cook it for less time and add the veggies in way earlier (I left onions in the whole time then threw broccoli and carrots in the last hour). I also shredded a head of cauliflower into rice in the food processor, then seasoned it with GF soy sauce (coconut aminos would also work) and sesame oil while it cooked on the stove.
I really should measure ingredients for the sake of having recipes but I typically kind of wing it in the kitchen. This is a delicious potato soup with truffle oil and scallions. I boiled small potatoes until soft, then put them in the blender with coconut milk, homemade chicken broth, garlic salt, pepper, parsley, and truffle oil. Sometimes I add steamed cauliflower because it's really neutral in flavor. Blend until smooth, adding more liquid if needed to get it the right texture. Then I season it some more to taste, topping with scallions.
We got strawberries from our CSA for like three weeks straight. And I can only eat so many strawberries. But cover them in chocolate and I will reconsider :). Melt Enjoy Life chocolate chips and a little spoonful of coconut oil in the microwave, stir and dip strawberries (with the tops cut off). Place on a lined pan and pop in the freezer, then snack until they go away!
Step 1: Buy some veggies, including thinly pre-sliced cabbage, and pre-roasted chicken strips.
Step 2: Pick up salsa from your favorite Mexican restaurant on the way home.
Step 3: Slice and saute your veggies (minus cabbage) in some coconut oil and add the chicken tenders in at the end so everything is cooked through and warm.
Step 4: Saute the cabbage in some coconut oil and chili powder until soft.
Step 5: Using cabbage as the base, top with veggies and chicken and add salsa on top. Done!
Not paleo but I did use non-GMO, organic corn (there, happy?). I remember making popcorn on the stove as a kid and thought this might be a fun/better way to do it. I way underestimated how much a few tablespoons of kernels could make! Coconut oil is great and a little sea salt or garlic salt goes a long way.
It's nearly summer and the greens keep coming! I'm not totally sold on the best way to cook them yet (they still taste a little bitter to me no matter what) but garlic definitely helps. This was swiss chard and kale with a thinly sliced onion, olive oil, broth, and pre-roasted garlic from the grocery store's olive bar.
We got some tasty but soft peaches in our CSA bag this week so I decided to go nuts and try making popsicles. Blueberries always play nice with peaches, so I blended peaches, blueberries, full fat coconut milk, cinnamon, and honey in a food processor, then poured the mixture into little paper cups and froze with a stick for easy eating later. Turned out great!