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Tag Archives: gluten free

Paleo pesto zucchini spaghetti with chicken, mushrooms, and tomatoes

02 Jan

homemade-pestoI just got a new food toy, a julienne peeler so now I can make some great pasta out of zucchini’s! I love spaghetti squash but it just takes so long sometimes to make and this is quick and easy!

Just make whatever sauce you like and throw it on top and BAM spaghetti!

Ingredients:

•For the pesto, just throw in a food processor a ton of basil, some olive oil, pine nuts (or walnuts because pine nuts are ridiculously expensive!) garlic, and salt and pepper. Just taste and add more of anything till it fits how you like it to taste.

• Chicken- just cut up about 2 breasts into pieces and toss them into a pan with some olive oil and garlic.
• When chicken is almost done, add chopped mushrooms and the pesto you just made. Add cut up cherry tomatoes a minute or so before serving.

• Zucchini – just slice it up with your peeler and add to hot water for about 5 minutes. Strain and serve with the pesto chicken mixture on top.

Delish!

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Posted by on January 2, 2013 in Dinner

 

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Paleo Almond Meal Banana Cookies

08 Dec

bananaI have no idea how these will come out. I will give my thoughts when they come out of the oven. I am starting to get a sence of what should go into certain things and about how much to make recipes work. Or at least I think I know… we will see after these are done! So this is the first recipe that is all my own! And with that, this means I dont have any true measurements since I just estimated on most of it. If these turn out good then you could also add walnuts, chocoloate chips, sky’s the limit. So if you make these, if they are a little runny, then just add more almond meal or coconut flour.

Ingredients:

  • 1 cup of Almond Meal
  • 1 egg
  • 2 small banana’s
  • heaping spoon full of almond butter
  • a big spoonful of raw honey
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • a splash of vanilla extract
  • a couple tablespoons of coconut flour
  1. Mix all ingredients together in a food processor. You want the batter to not be runny, more like creamy peanutbutter consistency.
  2. Line your baking sheet with parchment paper and spoon out with a large spoon dollip’s of the mixture
  3. Bake at 350 for 13-15 minutes. Check and make sure they dont burn, I have a habit of burning the crap out of cookies.
  4. Cool and eat!

Okay, I made them and they were a hit! My dad said they tasted like little banana bread disks. So that is its new name. It official guys, I am a chef. I create recipes. Now maybe I can quit my day job and do this full time. Dream on….

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Posted by on December 8, 2012 in Desserts

 

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Paleo Vanilla Bean Chocolate Chunk Cookies- Gluten and Nut free

06 Dec

vanilla beanWell, I am pretty sure these would have been good if I hadn’t burnt the crap out of them. But it’s okay because I am doing that sugar detox thing again and I am on day 5. Except I dont feel any skinnier or healthier, just annoyed that I cant eat sugar and that I burned $10 worth of Whole foods stuff. I was attempting to be a nice festive Account Executive tomorrow for my stores and while I delivered Christmas gifts I was going to give them cookies. Instead now I am just an annoyed Bah humbug fat feeling grouch. Maybe I will still give the burned cookies to the stores that arent making their numbers. hahahahaha. Thats mean. hee hee.

Also I think the fact that I havent been working out is starting to get to me. I hurt my shoulder recently and can’t do crossfit for a month so I am a little stir crazy. I have tried to do other things, but without the use of shoulders it gets kind of dull and my legs and bootie are thick enough, they don’t need any more squats. Damn shoulder. Damn cookies.

Okay, on to the recipe. Just dont burn them and I am sure they will taste good.

Ingredients:

  • 1 cup sunbutter
  • 1/3 cup raw honey
  • 1 egg
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 vanilla bean (without the seeds)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • dash of sea salt
  • 3/4 cup of Enjoy Life Chocolate Chunk Chips
  1. Mix all the ingredients minus the chocolate chips in a food processor. Add the chips at the very end but I mixed them in with a spoon. If you hit the button it chops them up.
  2. Put about a large spoonful of the mixture onto a baking sheet lined with parchment paper. I used 2 sheets and each one held about 8 cookies.
  3. Bake at 350 for 12-14 minutes. NOT 16-18 minutes. Unless you like charcoal bottom dry ass cookies. Then go ahead and forget about them a few minutes. I would personally take them out a little on the chewy side if I ever make these again, so there is my advice on that!

Now hopefully yours come out much better then mine! You could probably add some walnut pieces in these and they would be super good. Oh, and props to PaleOMG for the recipe. That is like my paleo cooking bible website. Love it.

(Okay I made them again. This time I put walnut pieces in it and baked them for 12 minutes, and as I thought…they are great!)

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Posted by on December 6, 2012 in Desserts

 

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Egg and Avo Mash

04 Dec

egg

Okay, this may seem too easy to put on here but its one of my favorite breakfast’s when I don’t have a lot of time.

Ready…

  • 2 hard boiled eggs
  • 1/2 avocado

Mash them up together add salt and pepper and you have your protein and healthy fat to start your day! If you dont even have time to hard boil eggs, Costco has this great pack of 24 pre hard boiled (Cage Free) eggs you can get for like $5.00. What a deal. But this is by far my favorite pre- workout meal or post workout meal because its so easy and you get all the essentials in!

Oh, and can I add my favorite seasoning of all time is called “Slap ya Mama” cajun seasoning. This is the best for eggs or to spice up vegitables, especially when roasting brussel sprouts. www.slapyamama.com Has awesome hot sauces too.

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Posted by on December 4, 2012 in Breakfast, Sugar Detox approved!

 

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Paleo Mashed Garlic Cauliflower “Potatoes”

21 Nov

cauliI can’t believe I have never made these. They are so easy and I almost fooled Joe into thinking they were actually potatoes! I made his favorite dish tonight. Meatloaf, mashed “potatoes” and green beans with cherry tomatoes and bacon. The green bean recipe is on here somewhere and I need to post the meatloaf still. But this side dish could almost fool anyone!

Ingredients:

  • 1 head of cauliflower
  • 4 cloves of garlic
  • 2-3 tablespoons of chives
  • tablespoon of butter
  • salt/pepper

1. Take the cauliflower and cut it into little pieces. Throw that along with the garlic cloves into a steamer pot and steam until really tender.

2. Put your steamed cauliflower along with your garlic into a food processor along with the butter, salt and pepper. Blend until creamy smooth.

3. Transfer to a bowl and add your chopped chives and you are good to go!

I was surprised how similar they taste to regular mashed potatoes, same consistency and wtih the garlic and butter- same taste!

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Posted by on November 21, 2012 in Sides, Sugar Detox approved!, Veggies

 

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Paleo No Bake Pumpkin Pie Cheesecake (Gluten & Dairy free!)

20 Nov

pumpkin-slice-mainI had some serious doubts about this one before I made it. Add doubts gone- this is some seriously amazing pie! Anyone would enjoy this pie. Tastes really decadent and rich, but there is no dairy and barely any sugar! Just raw honey. I would totally take this to a party or made for Thanksgiving dinner dessert. There are three parts to this pie. The crust, filling, and topping.

Ingredients:

Crust:

  • 1 cup almond butter
  • 1 cup unsweetened shredded coconut
  • 2/3 cup almond meal
  • 1 heaping tablespoon of coconut cream (If you dont have or cant find this, its not going to make or break your crust…)
  • 1 heaping tablespoon raw honey
  • pinch of salt

Filling:

  • 1 1/2 cups of unsalted raw cashews
  • 1/2 cup coconut oil
  • 1/2 cup raw honey
  • 2-3 teaspoons of lemon juice
  • 5-6 tablespoons of canned coconut milk
  • 1 teaspoon vanilla extract

Topping:

  • 1/2 cup pumpkin puree
  • 2 tablespoons coconut milk
  • 1 heaping tablespoon raw honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves
  • (I didnt have the last 2 but I did have pumpkin pie seasoning so I added 1/2 tsp of that)

Instructions:

  1. First the crust! Add all ingredients together in a food processor and mix until completely combined. Line your pie tin or baking dish with some plastic wrap. I learned this the hard way last time with my lemon tart… the crust sticks to the pan. So line with plastic wrap and then when you cut in, just lift the plastic with it and voila! Smooth the ingredients until everything is even and smooth. Put this in the refrigerator until you make the filling.
  2. Add your cashews to the food processor and mix until they are super smooth. Add your coconut oil, lemon juice, vanilla extract, and honey and puree until combined.
  3. Add your coconut milk 1 tablespoon at a time until everything is broken down completely and it looks like a soupy paste.
  4. Pour your filling into your crust and spread evently. Put in the freezer for at least 1-2 hours.
  5. For the topping mix all of the ingredients together. When your pie is nice and hard, spread the topping on it so its nice and smooth. Put back in the freezer for another 30 minutes.
  6. Cut into pie slices or bars, pull on the saran wrap and they pop right our perfectly! I keep mine in the fridge but I am sure you could also freeze this and bring with you to a party. YUM YUM.

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Posted by on November 20, 2012 in Desserts

 

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Spicy paprika lemon chicken

19 Nov

paprkikaIt seems like I cook chicken all the time but tend to stick to my favorites so I wanted to try something new. This one was a great addition and extremely easy to make. I marinated my chicken for a few hours but I am sure you could just throw it all together and cook right away and it would be just as good. It was a bit spicy, so if you dont like too much spice then cut back on the cayenne pepper a bit. Otherwise, great chicken dish!!

Ingredients

  • 2 lbs organic chicken thighs (I used skinless boneless)
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 2 tbsp cayenne pepper
  • 1 tsp salt
  • zest of one entire lemon
  • juice of one lemon
  • 1/4 cup olive oil

In a large bowl mix all the dry incredients together well. Add the lemon zest, juice of lemon, and olive oil to create marinade. If its not spicy enough for you, then add more cayenne. It was plenty spicy!

Add your chicken thighs to the mixture and marinate in the fridge for a few hours.

Put into a baking dish and cook at 375 for about 30 minutes or until done! DELISH!

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Posted by on November 19, 2012 in Chicken, Sugar Detox approved!

 

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Paleo Bacon and Chive Sweet Potato Bisquits

19 Nov

chivesI am a cooking queen today. I made 2 side dishes, a new chicken dish, and a dessert today. Plus I want to try to make a paleo pumpkin cheesecake, but I will wait till Wednesday to do that. That way we can bring to Thanksgiving and not eat it all here. Hopefully it taste good and people actually like it! I will post after I make that one too.

These bisquits were pretty easy to make and are a great side dish at dinner when you are missing a roll, bread, or bisquit. These would be amazing with some grated chedder cheese added, but I decided to go strict and see how they turned out. Really good!

Ingredients:

  • 2 small sweet potatoes or yams (So about 2 cups mashed)
  • 3 tablespoons coconut flour
  • 3 eggs
  • 6-8 strips bacon, cut into small pieces
  • leftover fat from bacon
  • 3-4 tablespoons chives
  • 1 teaspoon baking powder
  • 1/2 tsp garlic powder
  • salt and pepper to taste

Bake the sweet potatos about 30 mins at 350. Till they are nice and soft. When those are done, peel the skin away and mash them up into a large bowl. Add your eggs and mix well. Make sure to mix together completely or when you add your bacon fat they will turn into scramble egg mash!

Slice up your bacon into little pieces and cook until nice and crispy. Set aside on a paper towel to drain. Add the bacon fat to the sweet potato mixture and mix together well.

Now add your dry ingredients, coconut flour, baking soda, salt and pepper. Mix together well and add chives and bacon and mix all ingredients together again.

Line a baking sheet with parchment paper and use a large spoon to drop your bisquits on your sheet. Try to make them all the same size so they cook evenly.

Cook in over at 400 for about 22-27 minutes.

Let rest a bit and then enjoy!

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Posted by on November 19, 2012 in Sides

 

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Paleo Triple Chocolate Truffles- Nut free!

19 Nov

pepitaStill on the hunt for some desserts to make over the holiday’s so I don’t end up eating tons of pie, brownies, or other delicious desserts that may come my way. These are a good treat, defintely only need 1 or 2 though, they seem pretty rich! Found this recipe on yet again… paleOMG. Why look anywhere else? She has the best recipes if you want to get creative with ingredients and stray away from just meat, veggie, nuts, and fruit.

Ingredients:

  • 2 cups pepita seeds (the inside of pumpkin seeds)
  • 14 medjool dates
  • 5 tablespoons unsweetened cocoa powder
  • 2 tablespoons of raw honey
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tablespoon coconut oil
  • a bar or two of 85% cacao dark chocolate
  • Enjoy life chocolate chips

Start off with melting your coconut oil in a frying pan. When that is nice and hot, toss in your pumpkin seeds and roast about 4-5 minutes until they are toasty and fragrant. Dont burn them!

When those are done, throw them in your food processor and blend away till they are totally broken down into a seed meal.

Add your dates and blend until they are completely mixed together.

Add your cocoa powder, cinnamon (I forgot this in mine), honey, and a dash of salt. Blend together until it becomes a big dough looking ball.

Take your dark chocolate and melt in the micro and pour the chocolate chips in a seperate bowl.

Take the dough and form into little balls in your hands and dip them half way into the melted chocolate, then dip the bottom into the chocolate chips. Place on parchment paper and then place them on a plate (I forgot the parchment paper and now they are pretty well stuck to my plate!)

Put them in the refrigerator for a while until the chocolate becomes hard again. Then pop one in your mouth and ENJOY!

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Posted by on November 19, 2012 in Desserts

 

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Paleo and Gluten Free Apple pie apples

15 Nov

appleI saw this today of paleOMG website and knew I had to make this one. I have been in a paleo making funk lately and havent posted much or really made anything new lately. I have just been making the basics for dinner- but that was half the fun of starting to eat paleo was finding new things to make! So I am back at it starting NOW. I wanted to find some yummy desserts to make over the holiday’s because sweets are my WEAKNESS! I will probably double this recipe since I have a ginormous family…

Anyhow, Ingredients:

  • 4 large apples- I forget what kind I bought but they were so sweet and yummy.
  • 2 tablespoons maple syrup
  • 1 tablespoon of cinnamon
  • 1 tablespoon coconut flour
  • some strips of gluten free lasagna (cooked and cut)

Take the apples and scoop out the middle. I took a melon ball scooper and pretty much scraped the entire inside of the apples. Put all the scrapings into a bowl and when your are done with all your apples, chop them up into smaller pieces.

In the meantime, take about 3-4 pieces of gluten free lasagna and cook so they are done. You want these soft, so more then al dente. When they are done cut them into like 1/2 inch pieces that are long enough to cover the apples.

Take the apple filling and add the maple syrup, coconut flour, and cinnamon. Blend together until well mixed. Take the mixture and fill your apples up to the rim.

Take the pieces of the lasagna and lay them over the apples, 3 in each direction. Sprinkle with a bit of cinnamon and I also sprinkled with some coconut sugar. What’s that? Its amazing is what it is. Go get some… Whole foods. The best thing to put in coffee. Ever.

Put the apples in a glass baking dish and pour a little water on the bottom, enough to cover the bottom but not too much.

Bake at 350 for about 35-40 minutes.

NOTE: The lasagna ‘crust’ is pretty crunchy when this is cooked. You could always use Filo dough if you wanted, but then thats not quite paleo… so just dont mind the crunchiness and your all good.

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Posted by on November 15, 2012 in Breakfast, Desserts

 

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