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Whole30 and Paleo Dijon Herb Crusted Pork Tenderloin with French Onions

8 Jan

Made this at the beginning of the week as our first dinner of the new year, loved how it came out!

Whole30 dijon herb pork tenderloin with French onions and herb roasted purple sweet potatoes

Whole30 dijon herb pork tenderloin with French onions and herb roasted purple sweet potatoes

Ingredients:

Pork

4 pounds pork tenderloin (four 1 pound tenderloins), trimmed as needed of any silverskin

1 tbl. fresh thyme, removed from stems

2 tbl. fresh parsley, chopped

2 large cloves garlic, minced

1/4 cup dijon mustard (no sugar or wine for whole30)

1/4 cup extra virgin olive oil

2 tbl. apple cider vinegar

1/3 cup almond flour

Kosher salt

Pepper

Whole30 French Onions

Whole30 French Onions

French Onions

5 yellow onions, sliced

2 tbl. extra virgin olive oil

4 cloves garlic, minced

2 tbl. coconut aminos

2 tbl. onion powder

2 sprigs thyme, stems removed

1/2 tsp. celery seed

1 1/4 cups beef broth (no sugar if whole30)

Kosher salt

Pepper

Method:

Pork

Preheat oven to 400°F.  Season tenderloins with salt and pepper.  In a large mixing bowl whisk together garlic, dijon and vinegar.  Add olive oil while whisking followed by herbs and almond flour.  Coat tenderloins on all sides with dijon mixture and place on a cooling rack over a baking sheet.  Bake tenderloins at 400°F for 30 minutes.  Remove pork from oven and tent under aluminum foil and allow to rest 10 minutes before slicing.  Pork can be eaten medium rare (145°F) or greater, cook your pork more or less based on preference.  As this makes ~8 servings, when planning leftovers I prefer my pork closer to medium rare.  That way, the thinner sections are perfect to eat when you make the recipe, and the more medium rare is better for reheating (without overcooking when reheating).

French Onions

Heat olive oil in a large saucepan over medium-high heat.  Add onion, season with salt and pepper.  Cook for 5 minutes.  Add garlic, beef broth, onion powder, thyme, coconut aminos, and celery seed.  Continue to sauté until onions reach desired tenderness.

Slice pork, serve onions over pork and enjoy.

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Whole30 & Paleo Herb roasted sweet potatoes

7 Jan

What a delicious side dish, and it looks pretty to boot! When I was grocery shopping the store was out of regular sweet potatoes and yams, but they had purple sweet potatoes! Go figure, purple is normally hard to find.  You don’t have to go in search of purple sweet potatoes to make this dish, regular sweet potatoes, white sweet potatoes, and yams will all work.

Whole30 herb roasted sweet potatoes

Whole30 herb roasted sweet potatoes

Ingredients:

3-4 pounds sweet potato, washed and sliced to 1/4″ thick rounds with mandolin (so as not to slice my finger I did not slice the end of the potato so while I started closer to 4 pounds, I did not cook the full 4 pounds).

1/3 cup ghee

1 tbl. fresh sage, minced

1 tbl. fresh thyme, minced

1 tbl. fresh parsley, minced

Extra virgin olive oil

Kosher salt

Pepper

Method:

Preheat oven to 400°F.  Slice your sweet potatoes and toss with just enough olive oil to give a light coat, seasoning with salt and pepper.  Arrange the potatoes upright in a casserole dish (I used a 9×9″).  Over medium heat melt the ghee in a small saucepan.  Once melted add the herbs and let sit over heat 1-2 minutes.  Pour the herb/ghee mixture over potatoes and bake at 400°F for 50 minutes.  I did not grease my Corningware casserole dish, and my potatoes didn’t stick very much.  If you’re concerned about sticking you can grease the dish with coconut oil before adding the potatoes.

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Paleo Pizzelle Cookies

12 Dec

Yes, you read the title correctly, I succeeded in making paleo pizzelles!  This is one happy Italian here!  So excited to share this recipe with all of you I still have ‘flour’ on my hands!  Don’t worry, I already ate one.  Can’t post a recipe I haven’t tried!

Paleo pizzelle cookies

Paleo pizzelle cookies

Ingredients (makes 20 cookies):

Pizzelle iron (I have a Cuisinart non stick pizzelle iron)

1/2 cup Nutiva shortening (this is a mixture of palm, red palm, and coconut oil) – sub palm shortening if you can’t find this stuff

1/3 cup date sugar (I used Bob’s Red Mill)

1/3 cup Monk fruit in the raw

3 large eggs

1 cup almond flour (this is the blanched stuff)

1/2 cup arrowroot powder

1/3 cup coconut flour

2 tbl. + 2 tsp. tapioca flour

1 tsp. baking powder

2 tbl. pure anise extract (If using anise oil, use 1/2 tbl)

1/8 tsp. Himalayan sea salt

Method:

Heat pizzelle maker.  In stand mixer with paddle attachment, cream together shortening with date sugar and monk fruit.  Add eggs one at a time.  Add remaining ingredients.  Use 2 tbl. batter to make each cookie.  Press to desired crispiness.  I do not grease my iron and no, nothing ever sticks.

 

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Paleo Balsamic Onion Sweet Potatoes

27 Nov

This side dish is a more unique take on sweet potatoes (or yams).  It goes with a large variety of main dishes and tends to disappear quickly 😉

Balsamic onion sweet potatoes

Balsamic onion sweet potatoes

Ingredients:

4 pounds sweet potatoes or yams

2 Spanish onions, sliced into 1/4 inch rings

1/2 cup balsamic vinegar

1/2 tbl. Dijon mustard

1/2 tbl. honey

Olive oil

Kosher salt

Pepper

Method:

Preheat your oven to 425°F.  Peel and cube your sweet potatoes/yams.  Toss potatoes with olive oil to coat and season with salt and pepper.  Spread across two foil lined baking sheets and bake at 425°F until fork tender, approximately 30-40 minutes, rotating halfway through.  In a nonstick skillet heat 2 tbl. olive oil over medium high heat.  When hot add onions, season with some kosher salt, and sauté until soft and translucent.  Add Balsamic vinegar and dijon and sauté an additional 2 minutes.  Remove from heat and stir in honey.  Toss onion mixture with roasted sweet potatoes/yams and serve warm.

 

 

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Paleo Pumpkin Coffee Cake Muffins

26 Nov

Every time I think I’ve come up with my final PUMPKIN EVERYTHING recipe for fall, I end up making another.  Will this be my last?  We shall see, the start of winter is still 3 1/2 weeks away!

Paleo pumpkin coffee cake muffins

Paleo pumpkin coffee cake muffins

Ingredients:

Muffins

3 large eggs

3 cups canned pumpkin (not pumpkin pie filling)

1 cup coconut sugar

1/2 cup agave

1 tbl. cinnamon

1/2 tbl. vanilla extract

1 1/2 cups almond flour

3/4 cup arrowroot powder

1/2 cup coconut flour

1/4 cup tapioca flour

1/2 tbl. baking soda

1/2 tbl. baking powder

1/2 tsp. kosher salt

1/2 cup coconut oil, melted

Streusel

2 2/3 cup almond flour

2 tbl. maple sugar

2 tbl. maple syrup

1/4 cup ghee

1/4 tsp. Himalayan sea salt

1 tbl. cinnamon

Method:

Preheat oven to 350°F.  Add streusel ingredients to food processor and pulse to combine, scraping down sides of bowl as needed.  When the mixture forms large crumbs it is complete, set aside.  In the bowl of your stand mixer with paddle attachment, whisk eggs on medium for 1 minute.  Add coconut sugar and mix another 30 seconds.  Add pumpkin, mix 30 seconds.  Add remaining ingredients and mix until combined.  Dispense batter evenly across 30 lined muffin cups.  Sprinkle streusel over muffins and bake at 350°F for 40 minutes.  Cool and enjoy!

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Paleo Key Lime Curd with Walnut Shortbread Crust

26 Nov

This is key lime pie in bar form!  I love key lime, absolutely love it, and put this together for family this Thanksgiving as a unique item on the dessert table.

Paleo key lime curd with walnut shortbread crust

Paleo key lime curd with walnut shortbread crust

Ingredients:

Walnut shortbread crust

3 cups shelled walnuts

1 1/2 cups + 2 tbl. coconut flour

1 1/2 cups + 2 tbl. tapioca flour

1 tsp. baking soda

1/2 cup ghee

1/2 cup pure maple syrup

2 tsp. vanilla extract

1/2 tsp. Himalayan sea salt

Key lime curd

13 large egg yolks

1 1/4 cup maple sugar (yes, sugar; not syrup)

1 1/4 cups ghee

1 1/4 cup Nellie and Joe’s Key West Lime Juice

2 1/2 tsp. vanilla extract

Method:

For the crust, combine ingredients in your food processor and pulse until the mixture begins to form a uniform ball.  Press into a pan lined with parchment paper.  I used an 11×7″ pan (awkward size, I know) and as you can see form the thickness of the crust in my photo you can get away with using a more standard larger rectangular dish (like 13×9).  I baked mine at 325°F for 30 minutes and allowed to cool.  If using a larger baking pan check your crust after 20 minutes and continue baking as needed.  Should just have a hint of light golden color to it when done.

For the curd, whisk egg yolks with maple sugar in a heavy saucepan.  Place pan over medium low heat.  My electric burner has 11 notches on it and I set mine to 5 out of 11.  Add the remaining ingredients and whisk occasionally over the medium low heat until the mixture begins to thicken.  Then whisk constantly until the curd is thick, this entire process took 30 minutes.  Whatever you do, don’t walk away from the stovetop while your curd is heating!  Pour curd over crust and refrigerate to set.  Will be completely firm once set.

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Paleo Gingerbread Mug Cake

23 Oct

If you search through my recipes you’ll find a kick ass paleo gingerbread.  Tonight I was in the mood for gingerbread, but not in the mood to make an entire pan of gingerbread.  This got the job done!

Paleo Gingerbread mug recipe

Paleo Gingerbread mug recipe

Ingredients:

1 large egg

2 tbl. canned pumpkin (not pumpkin pie filling)

2 tbl. creamy almond butter

2 tsp. organic blue agave

1/2 tsp. baking soda

1/8 tsp. Himalayan sea salt

1/2 tsp. vanilla extract

1/4 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. allspice

1/8 tsp. nutmeg (optional – if you like more spice)

1/8 tsp cloves (optional – if you like more spice)

Method:

Whisk all ingredients together in a large, microwave safe mug until smooth and well blended.  Microwave for 90 seconds.  Enjoy!  It is perfect as is, but you can always add a dollop of maple sweetened vanilla bean coconut cream!

Approximate Macro Breakdown

302 calories

20g fat

21g carbohydrates

13g protein

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Pumpkin Spice Latte Muffins

23 Oct

Added a new twist to my paleo pumpkin spice muffins – espresso!  Eat your heart out Starbucks.

Paleo Pumpkin Spice Latte Muffins

Paleo Pumpkin Spice Latte Muffins

Ingredients:

(makes ~28 muffins)

6 large eggs

3 cups canned pumpkin (not pumpkin pie filling)

2 tbl. instant espresso powder

3 tbl. ghee

3/4 cup organic blue agave

1 tbl. vanilla extract

2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground allspice

1/4 tsp. ground cloves

3/4 tsp kosher salt

1/2 tbl. baking soda

1/2 tbl. baking powder

3/4 cup coconut flour

1/4 cup arrowroot powder

1/4 cup tapioca flour

Method:

In your stand mixer with paddle attachment beat the eggs on medium for one minute.  Now mix in the remaining ingredients in order until smooth and combined.  Evenly distribute into muffin tins lined with wrappers (I prefer the parchment cupcake wrappers) and bake at 350°F for 25-30 minutes.  Cool and enjoy.

Approximate Macro breakdown:

Per muffin

Calories:  74

Fat:           3g

Carb:        13g

Protein:   2g

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Paleo General Tso’s Chicken

22 Oct

I was so excited to try to make a paleo version of General Tso’s chicken that I totally forgot to make broccoli or anything else to serve it with/over.  Oops!  It was delicious all by itself!

Paleo General Tso's Chicken

Paleo General Tso’s Chicken

First make chile garlic sauce (you will need 1 teaspoon of this for the chicken)

Chile garlic sauce

8 fresno peppers, 4 de-stemmed, 4 de-stemmed and de-seeded

3 cloves garlic

1 tbl. distilled white vinegar

1 tbl. honey

1/2 tsp. Himalayan sea salt

Puree everything in a food processor or Vitamix, store in a mason jar in the fridge.

Ingredients:

 

1 pound chicken thigh cutlets (boneless, skinless chicken thighs

1 large egg white

1/2 tbl. toasted sesame oil

1/4 cup + 1 tbl. coconut aminos

1/3 cup + 1tbl. arrowroot powder

1 + 1/4 tsp. kosher salt

1 cup organic low sodium chicken broth

1 tsp. chile garlic sauce

1/2 tbl. white vinegar

1/4 tsp. garlic powder

3 tbl. honey

1 tb. grape seed oil

2 tbl. minced ginger

2 cloves garlic, minced

1 cup avocado oil

Method:

Cut chicken into one inch pieces.  In a large bowl whisk together egg white, 1/2 tbl. toasted sesame oil, 1 tbl. coconut aminos, and 1/3 cup arrowroot powder, 1 tsp. kosher salt.  Toss the chicken in this mixture until coated, set aside.  In a medium bowl whisk together 1 cup chicken broth, 1/4 cup coconut aminos, 1 tsp. chile garlic sauce, 1/2 tbl. distilled white vinegar, 1/4 tsp. garlic powder, 3 tbl. honey, 1/4 tsp. kosher salt, and 1 tbl. arrowroot powder.  In a large pot heat 1 tbl. grape seed oil over medium high heat.  When hot add the 2 tbl. ginger and 2 minced cloves garlic, sauté 2 minutes.  Add the broth mixture and whisk until sauce thickens.  Move to low heat just to keep warm.  In a deep skillet heat 1 cup avocado oil over medium high heat until shimmering.  Once oil is hot add coated chicken (do this in 2 batches so not to crowd the pan).  Fry the chicken in the oil for 2 minutes, flip and fry another 2 minutes.  Transfer golden brown chicken to a plate with paper towels to absorb excess oil then add to the warm sauce.  Repeat with remaining chicken that needs to be cooked.

Update: Made the dish again and added 2 chopped green bell pepper and 1 large head broccoli florets to the pot when sautéing the ginger and garlic, it is a more well rounded dish now 😉

Paleo General Tso's Chicken with broccoli and bell pepper.

Paleo General Tso’s Chicken with broccoli and bell pepper.

 

 

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Whole 30 and Paleo Crustless Quiche

10 Oct

Want to make one dish that will give you breakfast for days?  For the whole week? Then combine some leftovers with some fresh ingredients and make this amazing crustless quiche!  Sort of a crustless quiche/frittata hybrid.  Easy, loaded with flavor, reheats well, and starts your day off on the right foot.

Whole 30 and Paleo crustless quiche

Whole 30 and Paleo crustless quiche

Ingredients:

1 sweet onion, chopped

4 cloves garlic, minced

1 pound butternut squash, peeled, seeded, and cubed (yes you can buy it pre-prepped too!)

12oz andouille sausage (no nitrates, no sugar – I use Wegman’s), quartered lengthwise and sliced (thick)

4 leftover bunches of oven baked prosciutto wrapped asparagus, chopped (equals ~ 1 pound asparagus and 8 slices of nitrate free prosciutto)

12 large eggs

Extra virgin olive oil

Kosher salt

Pepper

Coconut oil

Method:

Preheat oven to 375°F.  Heat 1-2 tablespoons extra virgin olive oil in a large pot over medium high heat.  Add onion, squash, sausage, season with salt and pepper and sauté 3-5 minutes.  Add garlic and continue to sauté until squash is soft.  If you don’t have leftover asparagus, use fresh and add in with the squash mixture (at the end) for about 5 minutes.  Set squash mixture aside to cool.  Whisk your eggs with a pinch of salt and about 5 grinds of fresh pepper.  Grease a baking dish with coconut oil.  Pour half of your whisked eggs into your baking dish, then add leftover prosciutto/asparagus, cooled squash mixture, and remaining whisked eggs.  Bake at 375°F for 40-45 minutes, until eggs are set.  Once cool, store covered and refrigerated.  Reheats extremely well for breakfast.

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