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Tag Archives: Paleo

Coconut Lemon “Lara” bars

13 Jul

I just discovered larabars. Like last week. Where on earth have I been? They are great! The ones I liked the most were the cashew date and the apple pie. So this recipe is more along the lines of the cashew one, but just add dried apples and they would would be your apple/date bars. I’ll try that next batch.

Ingredients are simple. I got this off a site called ‘bites for babies’. Go figure. I’m making baby food. I just added and took away a few things from hers like honey. I don’t know why you would want to add a sweetener to these, the dates make them plenty sweet enough!

Joe loved them and he is usually my seal of approval. Said they tasted like lemon meringue.

Ingredients:

* 1 cup packed dates (make sure to take the seeds out. I forgot and food processors really don’t like them)
* 1/2 cup shredded coconut
* 1/2 cup cashews (either roasted or plain. Not salted)
* 3 TB almond butter
* 1 TB coconut oil (not melted)
* 1 tsp vanilla extract
* 1/8 tsp sea salt
* zest of one lemon
* 1 TB squeezed lemon juice

1. Add all ingredients to your food processor and blend away!

2. One you have your desired consistency transfer to a baking pan lined with parchment paper. Smooth the ingredients so they are about 1/2 inch high. You can make it nice and even by pressing it down with an extra piece of parchment paper, also rolling the sides up.

3. Refrigerate about 2-3 hours until they are hard enough to cut into pieces. Wrap each one up in Saran Wrap and keep in the fridge until you have a sweet tooth or need a little burst of an energy bar!

(The picture is actually 2 batches. I bought a pound of dates and that ended up being about 2 cups so figured just make another batch- made about 14 bars)

I realize these shouldn’t be eaten everyday and in case of emergencies… But I like to have something on hand in my house in case this is something I NEED! Even half a bar is pretty satisfying.

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Posted by on July 13, 2014 in Breakfast, Lunch, Sides

 

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Crockpot Meatballs over Zoodles

13 Jul

zoodleJoe actually found this recipe and it wasn’t very difficult to change to become paleo. I am pretty sure you aren’t supposed to have almond flour in Whole 30, so if you are super strict with that program- leave it out! I am pretty sure the meatballs will still stick together with all the seasonings, eggs, and onions. If you do try it that way, leave me a comment so I know if it works!

I want to note two important points first…

1. I generally try to buy organic and grass fed- but as you all know grass fed beef can get really expensive! For this dish- BUY GRASS FED ORGANIC GROUND BEEF! You are simmering these meatballs in sauce for hours and hours and when you are finished you will see a little bit of grease at the top. But I could tell how little there was and it actually looked like it added flavor then a ton of fat. If you used regular ol’ ground beef the amount of fat might be kinda gross.

2. This recipe calls for tomato sauce, tomato puree, and crushed tomatoes. You NEED to make sure the ones you buy the only ingredients are tomatoes. There are tons of tomato sauces out there that add sugar. You may see sugar in the food label- but you can’t have sugar as part of the ingredients. Good to look for the ones just in the can and not the jars. They may seem really plain in flavor, but the spices in the meatballs season the sauce.

Okay, here we go! I did this in the morning probably around 10am and we ate around 6pm. So make these so you have at least 6-8 hours for them to cook in the crockpot.

Ingredients:
* 3 lbs Ground Beef (Organic Grass Fed)
* 10 Cloves of garlic, minced or in a garlic press
* 1 Medium white onion, chopped finely
* 2 large eggs
* 2 TB (Tablespoon) of dried parsley
* 2 TB Garlic powder
* 2 TSP Salt
* 4 TB Oregano
* 1 TB Red pepper flakes. (It called for 2, but 1 one spicy enough. If you like really spicy- add the second TB)
* 3 TB Italian seasoning
* 1 TB Basil
* 2 TB Olive oil
* 1 1/2 cups Almond Flour (You can opt out of this part if you are strict Whole30)
* 2 cans of tomato sauce (23 oz each)
* 1 can of crushed tomatoes (28 oz)
* 1 can of tomato puree (15 oz)
* 5-6 large zucchini’s spiraled.

1. For the meatballs get a large mixing bowl add your minced onion, garlic, and beaten eggs. Once that is mixed in completely add all of the spices and the olive oil. I put a few tablespoons in at a time and mixed it up with my hands. (Ladies, remember to take your wedding ring off. I still think I have ground beef stuck under the diamond).
2. Once that is all mixed together and all the ingredients are incorporated evenly through the meat- add the almond meal until fully combined.
3. Add the tomato sauce, tomato puree, and crushed tomatoes to the crock pot and stir until combined.
4. Roll your meatballs about the size of a golf ball to tennis ball, depends on how big you want them. The mixture made about 28 meatballs, so this is a recipe that will work great for a big family! Once they are all rolled out add them to the crockpot and cook on low for 6-8 hours. (Or you can get impatient like me and cook on high for the last 2 hours!)

For the Zoodles:
* 5-6 Green Zuchinni’s. I would use a spiralizer so they have a noodle type of look to them. Think about 1-2 zucchini’s per person.
1. Cook them in boiling water no more then 3-5 minutes. You want these to be ‘al dente’. Otherwise they will be mushy and soggy and you will be really annoyed. I did that once, and yes… I was really annoyed.
2. Drain the zoodles and serve on a plate with a heaping of the sauce and as many meatballs as you wish!

DELISH!!!
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Posted by on July 13, 2014 in Beef, Dinner

 

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Basil and Sundried Tomato Turkey Meatloaf

09 Jul

sundiredA nice staple to add to the list of whole 30/paleo dinners! Super easy and quick to make. Could have used a little bit more salt, so I will add that to the recipe. We also used a bit of ‘slap yo mama’ seasoning which gives it a perfect kick!

* 2 lbs ground turkey (you can use a mixture of ground turkey, chicken, or pork)
* 1 cup chopped basil
* 1/3 cup chopped sundried tomatoes
* 1 Tablespoon of garlic powder and onion powder
* 1 cup almond meal (or cashew meal)
* 2 eggs beaten
* 1 1/2 tsp salt
* 1/2 tsp black pepper

1. Combine all of your ingredients together
2. You can divide them equally into 2 breadpans and cook for 30 mins at 375 OR
3. Put all of ingredients into one breadpan and cook for at least 45 mins.
4. Make sure there is no pink in the middle!
5. Serve and eat with your favorite fresh veggie!
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Posted by on July 9, 2014 in Chicken, Dinner

 

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Middle Eastern Chicken Kabobs with Curry Cauliflower Rice

02 Jul

middle eastern
I am back! Day 1 of Whole 30 this time. I have been slacking on just about everything these past 6 months so it feels good to make a winning meal on Day 1. We now have wedding countdown at about 105 days so it’s time to get back in action!

This meal is amazing. Really easy and the flavor is so good, you can’t believe you are eating so healthy! I found from a post on Instagram when I was trying to figure out what to cook for my first meal (props to Krissyswhole30)

Middle Eastern Chicken Dish:

* 2 lbs boneless skinless chicken- cut into bite sized cubes
* 1 cup coconut milk (do not get light- to runny)
* 1 red onion
* 2 olive oil
* 2 tsp Paprika
* 1 tsp Cumin
* 1/8 tsp Cinnamon
* 1/2 tsp Red Pepper Flakes
* Zest and juice from one lemon
* 1 1/2 tsp salt
* 1/2 tsp pepper
* 5 garlic cloves- minced

1. Mix up all the ingredients (besides chicken & onion) in a bowl as the marinade. After you cut the chicken into cubes, place into the marinade and put into the fridge for at least 6-7 hours. It’s a super quick mix- so you can do this in the morning or night before and pull out when you are ready to thread your chicken.

2. Cut the red onion into bite sized pieces and thread the chicken alternating with red onion onto skewers.

3. Preheat your BBQ. Grill chicken kebabs until cooked through and chicken is golden brown, turning occasionally. Serve with Middle Eastern Rice

“Rice” Dish

* 3 cups ‘riced’ cauliflower – 1 large head of cauliflower (Put pieces of a full head of cauliflower into a food processor and chop till its nice and fine)
* 2 tbsp. Ghee (for cooking)
* 1/2 white onion, diced
* 2 garlic cloves, minced
* 1 tsp cumin
* 1/2 tsp turmeric
* 1/2 tsp curry
* 1/4 tsp cinnamon
* 1 tsp salt
* 1/4 tsp black pepper
* 10 dried apricots, chopped
* 1/4 cup toasted chopped almonds
* 1/4 cup raisins

1. Heat Ghee in a large pan. Add onions and cook until transparent. Add garlic and spices and cook until fragrant- about 1 minute.
2. Add cauliflower rice and stir fry about 3-5 minutes.
3. Stir in fruit and nuts and toss until entire dish is heated.
4. Taste and eat!!

 
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Posted by on July 2, 2014 in Chicken, Dinner

 

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Mini Meringue Brownie Cupcakes

24 Dec

Perfect for holiday treats!

This is just a play off a brownie recipe I found from “southbeachprimal” and made them into mini brownie cupcakes with a little meringue on top. I like that they are small so I can eat more than one and not feel too bad. You can make these into regular cup cakes or just into a pan of brownies, but I thought these would be cute to bring for Xmas eve dinner. Of course I probably eat all the cookies and pie’s, but just in case I feel like being somewhat healthy tomorrow- there are these!

There are a few parts to these, the brownie, the chocolate drizzle, and the meringue.

Ingredients for brownie
* 1 cup almond flour
* 1/2 cup arrowroot powder
* 1/4 cup coconut flour
* 1/2 cup unsweetened cocoa powder
* 1 tsp baking soda
* 1 tsp cinnamon
* 1/2 tsp sea salt
* 4 eggs
* 1/2 cup honey, or agave syrup, or maple syrup
* 1/4 cup coconut oil
* 1 tsp vanilla extract
* 1/2 cup Enjoy life chocolate chips

Meringue topping:
* 2 egg whites
* squeeze of lemon
* 1/4 cup of honey or less
* 1 tsp vanilla extract

Chocolate drizzle
*1/4 cup enjoy life chocolate chips
*2 Tbls coconut milk

Directions:
1. Mix all the dry ingredients together well. Once those are mixed, combine all the wet ingredients in a dish, mix together completely, then pour into your bowl of dry ingredients. I put all mine in a food processor and let it do its thing, but you can put in a bowl and use a hand mixer too. When ingredients are completely mixed together, add the chocolate chips.
2. Spoon about a tablespoon into mini cupcake liners and bake at 350 for about 10-12 minutes. Make sure you don’t overbake them, so check them around 9 minutes. Nothing worse than a dry brownie! Let cool for about 10 minutes in the fridge.
3. Take your chips and coconut milk and microwave them for about 45 seconds. When mixed together, drizzle with a spoon over your mini brownies. Put in the fridge again to let cool while you make your meringue.
4. Take your egg whites and squeeze of lemon and vanilla extract and whisk together with a hand mixer on high. When they form into little peaks you will want to add your honey. Wait! First microwave your honey until its bubbling. Then slowly pour into the egg whites while you are mixing away. They should look nice and shiny and stiff. Take your cupcakes out of the fridge and spoon little peaks onto them.
5. Put them all on a baking sheet and put your oven on high broil. Watch them closely because you only need to set in there less than a minute and they will get nice and brown on top.

There you go! Cute little brownie cupcake meringue treats!

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Posted by on December 24, 2013 in Desserts

 

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Cinnamon apple butter cups

13 Dec

chopped green apples
Disclaimer: I am 12 days into my sugar detox so these taste awesome to me, but might not be a typical sweet treat for anyone else…

These are perfect after dinner treats that taste slightly sweet from the apples and like a treat because of the coconut oil and butter mixed. If you would like them a little sweeter then maybe use different apples and sprinkle with a little coconut sugar or mix honey into the coconut butter mixture. But these are great as they are to me!

Ingredients:
* 1 1/2 green apples
* 1/4 cup coconut oil
* 1/2 cup coconut butter
* Tbls of cinnamon — or more!

Directions:

1. Put the coconut oil and coconut butter in a bowl and microwave for about 40 seconds. Stir with a spoon so the two are combined.

2. Cut your apples into small chunks (I skinned my apples but not necessary)

3. Add about 1 Tbls of coconut oil to a pan and then add your apples and cinnamon. Cook until they are nice and soft.

4. Add your apples to the coconut mixture and stir around. Add a little more cinnamon.

5. Line a muffin pan with your cupcake liners. Spoon in your mixture. You can put one spoonful in and make about 10 or you can make them nice and full and it will make about 6. Put them in the fridge for about an hour and enjoy!

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Posted by on December 13, 2013 in Desserts, Sugar Detox approved!

 

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Thai Spiced Chicken with Coconut Cream Swiss Chard

11 Dec

So I spent these past 4 days at my parents house and oh how I love spending time with my family and the much needed rest and relaxation. They also know when I come down, get ready to try out some dinners! I am currently day 11 of my 21 day sugar detox so my recipes needed to be super clean. Not so much fun for my 5 year old niece. She tried my apple cinnamon treats, took one bit and said, “the apples are too sour and the top tastes like dirt!!” You really have to love the honesty of a child. (Because I am sure Joe has thought the same thing a time or two about my sugar detox desserts!!)

Another perk is the my dad is an incredible painter and artist and the local grocery store (Wolfs Market) commissioned him to do a beautiful piece in their store. In return he has a HEFTY tab there! So for all those cooks out there, dinners are great to make- but paying for all those spices and meats adds up! Well, heading to parents house- they are FREE! So they enjoy delicious meals and I enjoy not paying for groceries!

This dish I made the last night and it was by far one of the best I have made in a while. I was just looking through the Zite Ap on my Ipad and this one jumped out at me. I don’t remember who posted it or I would have given props, but its really good.

Ingredients:

  • 4 chicken breasts
  • 1 Tbsp olive oil
  • 2 Tbsp sesame seeds
  • 2 Tbls coriander
  • 1 1/2 Tbls onion powder
  • 1 1/2 Tbls garlic powder
  • 1 Tbls Ground Hot Thai Red chili powder (Cayanne pepper if you cannot find Thai spice)
  • 1 Tbls Cumin
  • 2 tsp salt
  • 1 tsp black pepper
  • 6 cups chopped Swiss Chard (The more the better in my opinion since it wilts so much)
  • 2 Tbls tomato paste
  • 3/4 cup coconut milk
  • 1 lemon to squeeze on top of chicken after cooked

Directions:

  1. In a small bowl, combine all of the spices, salt & pepper together. Coat your chickens on both sides with the spice mixture. (Make sure to leave enough for about 2 tsp to season the sauce)
  2. Heat a large skillet with the olive oil and place your chicken’s in for about 5 minutes on each side. They should be nice and cooked on both sides. After they are done, I transferred them to a baking dish and put in the oven at 400 while I made the swiss chard. One, to keep the chicken warm and two, to make sure the center of the chicken is completely cooked. Depending on the size of the chickens you may need to leave in for about 15 minutes.
  3. Add the cut Swiss Chard into the pan you cooked your chicken in and let that start to soften. Once the chard is soft you will add the tomato paste and 2 tsp of the spice mixture. Let the chard cook with the tomato paste and spices for about 5 minutes until they are combined well. Add the coconut milk and mix until a nice creamy texture.
  4. To serve, take the chicken out of the oven. Add a scoop of the coconut cream chard to your plate and top with a chicken breast. Squeeze lemon over your chicken and serve. Enjoy!!

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Posted by on December 11, 2013 in Chicken, Dinner

 

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Cinnamon apple waffles

05 Dec

Who says eating healthy is boring? Well I pulled out this waffle maker that I bought last year at Macy’s for their Black Friday sale, and I think I used it once in a year! But it was $10! How do you NOT buy it?

I have messed up so many pancake recipes in the past I figured as long as the batter is thick enough, I think this will work. It did and it was great!

This recipe is made one full size waffle and one mini one, so you would need to add just a bit more if you were making 2. Probably another egg and tsp of coconut flour.

Ingredients:
* 1 banana (green tipped if your doing the sugar detox like I am)
* 3 eggs
* 2 tablespoons coconut flour
* 1 tsp cinnamon
* pinch of baking soda and pinch of salt
* 1 green apple
* 1 tsp pumpkin pie seasoning (or just cinnamon)

Directions:
1. Cut your apple into small pieces (no skin) and put in a small baking dish. Add the cinnamon and mix around. Bake this for about 10-15 minutes until soft.
2. While your apples are baking, put all other ingredients into a small food processor or bullet and mix until creamy. If its too liquidy, just add a little more coconut flour.
3. Pour batter into waffle maker!

I topped my waffles with a little warmed up coconut butter and then the apples. Perfect breakfast that’s super healthy and looks beautiful!

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Posted by on December 5, 2013 in Breakfast, Sugar Detox approved!

 

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Chicken with Artichokes and Olives

04 Dec

I found this recipe in the new 21 Day Sugar Detox book. I finally broke down and bought the actual book instead of googling recipes or looking for them on Instagram. Great book too! There are two books I guess, one that has all the info about the sugar detox, what food is okay- what food isn’t- and how you will be feeling each day, what sugar is in, what it does to you, etc.. Then a ton of recipes. There is another one that is coming out this month that is JUST recipes. I will probably break down and buy that one too.

So I have to say, if you haven’t tried doing a sugar detox its a great way to jump start your tastebuds. All of a sudden foods that don’t normally taste sweet start tasting really sweet and you begin to wonder if they are allowed! Like avocado’s. Or butternut squash, now that just tastes like candy after a few days on this!

Anyhow, this recipe is really yummy and has some of my favorite items- artichokes and olives! Easy prep, easy bake, and just make sure you don’t spill the turmeric or sauce on the counter or you will be scrubbing bright yellow stains away for days.

Ingredients:
* 4 Tbsp Ghee or unsalted butter, divided (Kerrygold butter is great!)
* 4 cups of canned artichoke hearts (I used one can and one jar of marinated artichoke hearts)
* 1 cup pitted olives (Mix of green and kalamata. I liked the kalamata better to be honest)
* 1/2 cup olive juice from your olive jar
* 6-8 organic chicken thighs (Trader joes has a great pack of organic thighs that don’t break the bank!)
* 2 tsp ground turmeric
* 1 tsp cumin (I put more in, but I LOVE cumin in anything)
* 2 tsp garlic powder
* 1 tsp turmeric
* 1 tsp ground coriander
* 1/4 tsp sea salt
* 1/4 tsp black pepper
* 1 lemon
* 1 tsp red chili flakes (If you like a little spice)

Directions: (Preheat oven to 425)
1. Grease a casserole dish with 2 tbls of ghee or butter. Then place the artichoke hearts, olives, and olive juice inside the dish. Place the chicken thighs on top. I cleaned them and sliced off any fat there was on them. You can also use chicken breasts too if you like.
2. In a small mixing bowl, combine all the spices together. Sprinkle the mixture over your chicken. I sprinkled on one side and then turned it over and sprinkled the other side so it was completely coated. If there is any left, distribute the rest over the artichokes.
3. Cut the lemon in half and then into small slices and place a slice on top of each chicken. Squeeze the other half of the lemon into the dish. Sprinkle with chili flakes if you add those.
4. Cover the dish with tin foil and bake for about 20 minutes. Remove the foil and bake for an additional 20 minutes to make sure the chicken is cooked throughout.
5. Serve with some steamed asparagus or any other green veggie!

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Posted by on December 4, 2013 in Chicken, Dinner, Sugar Detox approved!

 

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Paleo Cinnamon Banana Chocolate Chip Muffins

04 Nov

111 Easy Peasy recipe. Just throwing together some extra ingredients I have since I am baking other things at the moment! I saw this on instagram from “Taylor made it Paleo” and it looked good, so I just added an extra ingredient to the mix and baked them.

These are pretty yummy. I think I need to invest in some silicone muffin tins because these certainly stuck to the bottom of the paper and I wasted some when I could have eaten it! So I would suggest either using silicon muffin liners or possibly spraying a little non stick spray into the cupcake liners.

Ingredients:

* 2 bananas
* 2 eggs
* 1 tsp vanilla extract
* 2 tbsp. honey
* 1/2 cup almond flour
* 2/3 cup sunflower seed butter
* 1 tbsp. cinnamon
* 1/2 tsp baking soda
* 1/2 cup enjoy life chocolate chips

1. Preheat oven to 375F
2. Mix all ingredients together in a food processor except for the chocolate chips. Add those in after the mixture is smooth with a spoon.
3. Fill your cupcake tins about 3/4 full
4. Bake for about 15 minutes

Enjoy!!

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Posted by on November 4, 2013 in Desserts

 

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