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Whole30 and Paleo Chocolate Chia Pudding and Cafe Mocha Chia Pudding

26 Jan

You’re chocolate cravings, and need for a healthy breakfast, are covered with these chocolate and cafe mocha chia pudding recipes!

Whole30 Chia Pudding!

Whole30 Chia Pudding!

Ingredients – Chocolate Chia Pudding (4 servings):

2 1/2 cups unsweetened cashew milk (can sub unsweetened almond, coconut, etc)

3/4 cup chia seeds

1/4 cup cocoa powder

1/4 cup pitted pressed dates*

1 tsp. vanilla extract

Method – Chocolate chia Pudding:

Add cocoa powder, cashew milk, date paste, and vanilla to your high powered blender (I used my Vitamix) or food process and blend until date is fully incorporated.  Add chia seeds and process to mix.  Dispense evenly into 4 mason jars and refrigerate overnight to set.

Ingredients – Cafe Mocha Chia Pudding (4 servings):

1 cup coconut milk (can sub unsweetened cashew, almond, etc)

1 cup leftover coffee

2 tbl. cocoa powder

1/4 cup + 1 tbl. pressed dates*

2 tbl. cashew butter (can sub almond, pecan, etc just ensure no sugar)

2 tsp. vanilla extract

1/2 cup chia seeds

Method – Cafe Mocha Chia Pudding:

Add cocoa powder, coconut milk, coffee, date paste, cashew butter, and vanilla to your high powered blender (I used my Vitamix) or food process and blend until date is fully incorporated.  Add chia seeds and process to mix.  Dispense evenly into 4 mason jars and refrigerate overnight to set.

*Found at local Indian market.  You should be able to find pressed dates, baking dates, or date paste (as far as I can tell they are all the same) at Indian or Middle Eastern markets.  If you cannot find this ingredient here is how to make your own:  soak 1 cup pitted dates in 2/3 cups boiling water for 1+ hours (until SOFT) and then puree.

Pitted pressed dates

Pitted pressed dates

 

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Paleo Pizza

22 Jan

Yes, paleo pizza!  An almond sweet potato crust that gets crisp on the edges, roasted garlic leek sauce, topped with prosciutto and lemon EVOO arugula.  YUM!  Yes, my crust is purple, compliments of the purple sweet potatoes I used.

Paleo pizza: almond sweet potato crust, roasted garlic leek sauce, prosciutto, and lemon olive oil arugula

Paleo pizza: almond sweet potato crust, roasted garlic leek sauce, prosciutto, and lemon olive oil arugula

Ingredients:

Crust

2 cups mashed sweet potato

2 cups almond flour

3 large eggs

1 tsp. baking powder

2 tsp. dried oregano

1 tsp. kosher salt

Sauce

2 tbl. ghee or olive oil (I used ghee)

2 heads garlic, roasted

2 leeks, white and light green, sliced

1/2 tsp. red pepper flake

2/3 cup So Delicous culinary coconut milk

Kosher salt

Pepper

Topping

1/2 pound prosciutto (no nitrates or sugar)

2 cups baby arugula

1 tbl. + 1 tsp.  extra virgin olive oil

2 tsp.  tbl. lemon juice

Method:

Preheat oven to 375°F.  Cut the tops off of two heads of garlic so that each clove is exposed.  Brush exposed cloves with a little olive oil, wrap each head in aluminum foil and bake for 30 minutes.  In a large bowl combine mashed sweet potato, almond flour, eggs, oregano, baking powder, and salt.  Now, this is the tricky part because this dough is sticky.  I wore lab gloves, but if using bare hands wet them with a little cold water to make this easier.  Spread the dough on a baking sheet lined with parchment paper to form a rectangle of even thickness the size of the baking sheet.  Bake the crust at 375°F for 30 minutes.  Sauté your leeks in 1 tbl. ghee or olive oil until soft, transfer to food processor.  When garlic has finished roasting and is cool enough to handle, squeeze the cloves out of the head into the food processor.  Add 2/3 cup coconut milk, 1/2 tsp. red pepper flake, 1 tbl. ghee (or EVOO), salt and pepper to food processor and puree mixture until smooth.  Spread roasted garlic leek sauce over crust almost to the edge (leave enough room to hold while eating).  Dollop prosciutto all over the top.  Bake an additional 10-15 minutes at 375°F to crisp the prosciutto a little.  In a mixing bowl whisk together 1 tbl. + 1 tsp. olive oil and 2 tsp. lemon juice then toss with arugula.  Sprinkle dressed arugula onto pizza.  I cut my pizza into 8 slices.  Enjoy!

Paleo pizza!

Paleo pizza!

 

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Whole30 and Paleo Chicken Tikka Masala

15 Jan

You’re not seeing double, I’ve posted a chicken tikka masala recipe before.  This time I made the recipe Whole30 compliant – saved time, can’t really tell the difference either!

Whole30 Chicken Tikka Masala over cauliflower rice Whole30 Chicken Tikka Masala over cauliflower rice

Ingredients:

5-6 pounds boneless, skinless chicken breast cut into bite size cubes

6 cloves garlic, minced

4 tsp. fresh ginger, minced

5 tsp. ground turmeric

2 1/2 tsp. ground garam masala

2 1/2 tsp. ground coriander

2 1/2 tsp. ground cumin

1 tsp. ground ginger powder

1 tsp. garlic powder

kosher salt

Pepper

2 tbl. ghee

2 sweet onions, diced

1/3 cup tomato paste

Seeds of 4 dried árbol chiles (discard pods after releasing seeds)

28-oz box/can crushed tomatoes

33oz So Delicious culinary coconut milk (or 4 cups Thai Kitchen full fat coconut milk)

Method:

Season chicken with salt and pepper.  In a large pot (I used my 9.5 quart dutch oven) melt ghee over medium high heat.  Add onion and sauté a few minutes.  Add garlic, ginger, tomato paste, and chicken.  Begin to sear chicken. Add 5 tsp. turmeric, 2.5 tsp. garam masala, 2.5 tsp. coriander, 2.5 tsp. cumin, 1 tsp. ground ginger, 1 tsp. garlic powder and cook continue to toss chicken to sear other sides (don’t have to get it all).  Add tomatoes, coconut milk, and arbol chile seeds.  Simmer the mixture for 30-40 minutes to cook chicken through.

I served mine over sautéed cauliflower rice: one diced onion, one diced green bell pepper, 1 1/2 cups salsa verde, 2 heads riced cauliflower, ghee, salt, pepper.

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Whole30 and Paleo Pulled Pork Scrambled Eggs

15 Jan

Got leftover pulled pork?  You need to try this easy breakfast!  My husband and his brother came up with the idea of pulled pork scrambled eggs – so easy, so good.

Whole30 & Paleo Pulled Pork Scrambled Eggs

Whole30 & Paleo Pulled Pork Scrambled Eggs

Ingredients:

2-3 large eggs

Handful leftover pulled pork, recipe here

Kosher salt

Pepper

Method:

Heat a non stick skillet over medium heat.  Add your pork and begin to sauté to warm.  Whisk your eggs in a large bowl and season with salt and pepper.  Add eggs to skillet and scramble with pork to desired doneness of the egg.

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Whole30 and Paleo Burrito Bowls with Avocado Cream

15 Jan

Who’s doing Whole30 and really missing Taco Tuesdays?  Have no fear!  Check out these burrito bowls!  Do you normally love a dollop of sour cream?  Got you covered there too, including a recipe for avocado cream – also perfect on top of your favorite chili!

Whole30 and Paleo Burrito Bowl with Avocado Cream

Whole30 and Paleo Burrito Bowl with Avocado Cream

Ingredients:

Whole30 and paleo taco meat, recipe here

Whole30 and paleo Mexican cauliflower rice, recipe here

3 ripe avocados

1 cup canola or olive oil mayonnaise

1/2 tbl. lime juice

Method:

Make the taco meat and rice as described.  For the avocado cream, remove the pits from your avocados and discard.  Scoop the avocado flesh into your food processor or Vitamix along with mayo and lime juice.  Process until creamy.

Layer “rice” and meat in a bowl and dollop with avocado cream.

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Whole30 and Paleo Taco Meat

15 Jan

Have you figured out how to make bacon taco shells yet?  NO?! Two ways, either buy a taco shell bake rack and use those as a mold and bake until crisp, or curl bacon around a muffin tin (use inside or flip it over and use the outside) and bake until crisp.  Now, what to fill them with?  THIS taco recipe!

Whole30 and Paleo taco meat

Whole30 and Paleo taco meat

Ingredients:

2 pounds lean ground beef or bison (don’t like read meat? use ground turkey or ground chicken)

2 onions, one sweet, one yellow; diced

2 cloves garlic, minced

14oz can fire roasted tomatoes with garlic

3 bell peppers (I used one yellow, one orange, one red), chopped

2 jalapeño peppers, diced

3 tbl. chili powder

1 1/2 tbl. cumin

1/2 tbl. garlic powder

1/2 tbl. onion powder

1/2 tbl. paprika

Kosher salt

Pepper

Optional: 1/4-1/2 tsp. cayenne pepper (for heat)

Method:

In a large pot over medium heat brown meat with onion.  Spoon fat from pot and discard.  Add garlic, bell peppers, jalapeño peppers, and spices.  Sauté until peppers are desired texture and meat is cooked through.  Season to taste with kosher salt and pepper.  Yes it is that easy!  See?  No junk filled seasoning packet required!

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Whole30 and Paleo Mexican Cauliflower Rice

15 Jan

Looking for a rice substitute for some Mexican style dishes you have planned?  Check out this Mexican cauliflower rice recipe!

Whole30 & Paleo Mexican Cauliflower Rice

Whole30 & Paleo Mexican Cauliflower Rice

Ingredients:

2 tbl. ghee or olive oil

2 large heads cauliflower, riced

1 sweet onion, diced

4 cloves garlic, minced

2 green bell pepper, chopped

Two 10oz cans of fire roasted tomatoes with green chiles

4oz can of diced green chiles (I used “hot”)

1/3 cup tomato paste

1/2 cup roasted salsa verde (Wegman’s brand is whole30 compliant)

1 tbl. chili powder

Kosher salt

Method:

In a large pot over medium high heat melt ghee.  Add onion and begin to sauté while you rice cauliflower in your food processor using the shredding disc blade.  Add cauliflower to pot along with remaining ingredients.  Stir periodically and sauté for approximately 15 minutes until cauliflower is tender.  Add kosher salt to taste.

 

 

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Paleo PBJ Pancakes

14 Jan

Yes, my pancakes are purple.  I have purple sweet potatoes in the house, but no over-ripe bananas!  You can use either over-ripe banana or mashed sweet potato to make this recipe.  Great post workout recovery carbohydrates!

Paleo PBJ Pancakes

Paleo PBJ Pancakes

Ingredients:

Pancakes

9oz mashed sweet potato (or banana)

2 large eggs

1/8 tsp. Himalayan sea salt

1/8 tsp. vanilla

Optional: 1/8 tsp cinnamon or pumpkin pie spice (to compliment sweet potato)

Jam

1 cup frozen fruit (I used blackberries)

2 pitted dates

1 tbl. chia seeds

1/4 cup warm water

Favorite nut butter (I use Trader Joe’s creamy salted cashew butter)

Method:

Pancakes

Mash potato or banana and with a fork whisk in eggs, salt, and vanilla.  Heat a NON-STICK skillet over medium heat.  Add 2 tbl. of the pancake batter to the skillet and smooth into an evenly thick round ~3 inches in diameter.  Note – keep these pancakes to this size so that they are easy to flip.  Cook ~3 minutes per side.  Recipe yields 6.5 pancakes at ~3″ diameter.

Jam

Add frozen fruit, dates, chia seeds and warm water to a food processor or Vitamix and process until smooth.  Recipe yields 3/4 cup jam.

Serve pancakes with jam and nut butter.

Approximate macros for half the pancakes with 1 tbl. cashew butter and 1 tbl. blackberry jam:

Calories              305

Fat                       6g

Carbohydrates  35g

Protein               10g

 

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Whole30 and Paleo Pork Enchilada Soup

8 Jan

Pulled pork is awesome for two reasons. 1. You can make a LOT in the same amount of time it would take to make a little.  2. You can do many things with the pork once you’ve cooked it.  What can you do?  Pulled pork, pulled pork loaded sweet potatoes, pulled pork scrambled eggs, pulled pork waffles (no sauce, just maple syrup), pork mofongo, pulled pork soup…speaking of which…this enchilada soup recipe could just as easily be made with leftover chicken.

Whole30 pork enchilada soup

Whole30 pork enchilada soup

Ingredients:

1 pound leftover pulled pork (un-sauced) pulled pork recipe click here

2 tbl. ghee

1 sweet onion, chopped

1 yellow bell pepper (can substitute any color), chopped

1 jalapeno, diced

2 cloves garlic, minced

1 baked sweet potato, mashed (I used 12oz)

1 cup medium organic salsa (no sugar for whole30)

4-5 cups organic low sodium chicken broth (no sugar for whole30)

3oz tomato paste

1/2 tbl. cumin

2 tbl. + 1 tsp. chili powder

1/2 tsp. oregano

Kosher salt

Pepper

Method:

In a large pot over medium high heat melt ghee.  Add onion and sauté 3-5 minutes.  Add garlic, bell pepper, and jalapeño, and sauté 1-2 more minutes.  Whisk together spices, tomato paste and some of the chicken broth and add to pot.  Add salsa, mashed sweet potato, pork, and remaining chicken broth to pot.  Heat through and season to taste with salt and pepper.  I garnished mine with avocado slices, chives, and some pickled jalapeño slices.

In case you’re wondering, the I’m using mashed sweet potato in this recipe to thicken the soup instead of using cheese, flour, or corn.

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Whole30 and Paleo Prosciutto Wrapped Stuffed Dates

8 Jan

This recipe is an idea I came up with last January for an appetizer/snack, but never actually tried executing…until now!  Good thing, they are pretty fantastic!

Whole30 prosciutto wrapped stuffed dates

Whole30 prosciutto wrapped stuffed dates

Ingredients:

8oz dried pitted dates (if you can get any from the UAE I’m jealous – those are the best)

1 cup raw macadamia nuts, unsalted

1/2 tsp. Himalayan sea salt

1/2 tbl. lemon juice

1/4 cup water

16oz prosciutto (no nitrates for Whole30)

Method:

Preheat oven to 350°F.  In your food processor combine nuts, salt, lemon juice, and water until the mixture starts to become creamy.  You want it to be the consistency of ricotta.  Continue processing and you’ll make cashew butter instead.  Use kitchen shears to slice the dates open lengthwise.  Stuff each date with the macadamia nut mixture and wrap with prosciutto.  1/2 a slice of prosciutto is sufficient to wrap each date, but I used an entire slice folded in half lengthwise since prosciutto is delicious!  Arrange stuffed dates on a baking sheet, I lined mine with foil to keep the sheet clean (fast cleanup, just toss the foil).  Bake at 350°F for 20 minutes to crisp prosciutto.

With the size dates I had, this recipe made 33.  I only had 32 pieces of prosciutto, so the final two dates were each wrapped with half a slice of prosciutto.

Approximate macros (when using one entire piece prosciutto for each) per wrapped stuffed date:

Calories              79

Fat                       5g

Carbohydrates  6g

Protein               4g

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