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Paleo & Whole 30 Turkey Bacon Avocado

8 Mar

This recipe is so simple it is actually really difficult to write up a post for the recipe!  Seriously, virtually no cooking involved.

Whole 30 turkey bacon avocado

Whole 30 turkey bacon avocado

Ingredients:

One ripe avocado

One package oven roasted turkey breast (No sugar!! I’ve found Whole 30 compliant oven roasted turkey at Costco and Wegmans)

One package uncured, nitrate free, sugar fee, bacon (I use Vermont Smoke & Cure brand)

Mayonnaise (made from canola, olive oil, etc) or mustard

Method:

Cook bacon to desired crispiness.  You can either cook your bacon in strips, or wrap it around cups in a muffin pan and bake it to make cups.  Slice your avocado, if you have a whole turkey breast slice it to desired thickness.  Spread desired condiment on turkey and either wrap around bacon and avocado (if bacon is in strips), or stuff into bacon cups.  Seriously, it’s that easy.

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Paleo Banana Coffee Cake Muffins

8 Mar

Ever have bananas in the house that get too ripe before anyone eats them?  Yeah, me too.  Let them, let them over-ripen, then get ready to bake!  Banana muffins, banana blueberry muffins, banana chocolate chip muffins, banana espresso chocolate chip muffins…. and now banana coffee cake muffins.

Ingredients:

Muffins:

6 over ripe bananas

1 cup coconut flour

6 large eggs

1 tsp. kosher salt

1 tsp. baking soda

4oz (by weight) unsweetened applesauce

1/2 cup maple syrup

1 tsp. vanilla extract

Coffee cake topping:

4-6 tbl. ghee

3 tbl. coconut sugar

3 tbl. almond flour

1 tsp. cinnamon

1/3 cup pecans

Paleo banana coffee cake muffins

Paleo banana coffee cake muffins

Method:

Preheat oven to 350°F.  In your food processor blend together ghee, coconut sugar, almond flour, cinnamon and pecans until it forms a ball.  Set aside.  In your stand mixer with paddle attachment add bananas and mix to mash.  Add eggs, salt, applesauce, maple syrup, and vanilla and mix until blended.  Sift in coconut flour and baking soda and mix until combined.  Distribute batter evenly into 18 muffin/cupcake tins lined with cupcake paper.  Add a rounded teaspoon of coffee cake mixture to the top of each muffin and use your finger to spread over the top.  If any coffee cake mix remains distribute amongst muffins.  Bake at 350°F approximately 30 minutes.

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Paleo Leaded Chunky Monkey Muffins

8 Feb

I wanted to try adding instant espresso powder to some baked goods and came up with this recipe (hence the “leaded” portion of the title).  I’ve made 3 batches so far and am finally getting around to posting the recipe.  If banana espresso chocolate chip sounds good to you give these a try.  Moist and delicious!

Ingredients (makes 12):

2-3 overripe bananas (I’ve used both amounts based on what I’ve had in the kitchen, either works)

4oz (by weight) unsweetened applesauce

3 large eggs

1/3 cup honey or maple syrup

1 tbl. instant espresso powder (I use Ferrara brand)

1/4 cup raw pecan butter (or other nut butter of choice)

1/2 tsp. kosher salt

1/2 tsp. baking soda

1/2 cup coconut flour, sifted

1/2 cup Enjoy Life semisweet chocolate chips

Paleo leaded chunky monkey muffins

Paleo leaded chunky monkey muffins

Method:

Preheat oven to 350ºF.  In a stand mixer combine bananas, applesauce, eggs, maple syrup (or honey), espresso powder, pecan butter, and salt until well and evenly blended.  Sift in coconut flour and baking soda and mix to combine.  Add chocolate chips and blend until just combined.  Distribute evenly across a muffin pan lined with 12 wrappers.  Bake at 350ºF for 30 minutes.  I rotate the rack position of the muffins at the 15 minute mark.

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Paleo & Whole 30 Pepper Onion Chorizo Omelette

8 Feb

While omelets do not actually take a long time to cook it can certainly seem that way to any commuter on a weekday!  It’s Sunday, so today is a perfect omelette day.  With yet another large storm headed for Boston, this Monday will also be a great omelette day for many people.  If you find yourself with some time to spare in the morning, cook yourself up a delicious breakfast.

Ingredients (per omelette, omelette will be half the size of a dinner plate):

1/4 of a red bell pepper, sliced to desired sice

1/4 of a sweet onion, sliced

1/2 a link of chorizo sausage, diced  (nitrate and sugar free, i.e. Wegman’s brand)

3 large eggs

Kosher salt

Pepper

2-3 tbl. coconut oil or ghee

Whole 30 pepper, onion, chorizo omelette

Whole 30 pepper, onion, chorizo omelette

Add the egg

Add the egg

Cook the filling to heat sausage and soften vegetables

Cook the filling to heat sausage and soften vegetables

Method:

Whisk eggs seasoned salt and pepper until foamy, set aside.  Add coconut oil or ghee to a 10 inch nonstick skillet (I used All-Clad stainless nonstick) over medium heat.  Once fat has melted add onion and chorizo.  When onion has begun to soften add pepper.  When pepper is crisp-tender pour egg into pan.  Move the pan around to make sure the egg has spread evenly.  As edges begin to cook, tilt the pan while pulling the edge of omelette up with a spatula to allow uncooked egg to run to the edge.  When there is barely any uncooked egg noticeable in the center, use a spatula to ease the edges and fold omelette in half.  After 30 seconds to one minute slide omelette onto a plate.

 

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Paleo Hot Chocolate

2 Feb

I was still in the midst of my Whole 30 January when 30 inches of snow fell on my house.  One thing I love to enjoy when I’m kept home from work due to a snowstorm is hot chocolate!  One thing that I cannot make (trust me, I tried) without some form of sweetener?  Hot chocolate.  So now that I’m through with my Whole 30 challenge to kick of 2015 I can go back to my semi-sweet (as needed) paleo life.  First up, hot chocolate!  Why?  Another storm is dumping snow on us and I’m still in my PJs.  There is a base recipe for the hot chocolate and from there you have so many options for flavors!

Snow day!

Snow day!

Basic hot chocolate

Ingredients (per serving):

3/4 cup full fat coconut milk

1/3-1/2 cup Silk unsweetened vanilla almond milk

2 tbl. sifted cocoa powder

3/4 – 1 tbl. honey or maple syrup (if you want to be really good you can use Stevia or Monkfruit in the Raw to desired sweetness instead)

Paleo Hot Chocolate

Paleo Hot Chocolate

Method:

Whisk together all ingredients in a small saucepan and heat through over medium-low heat.

Salted Caramel Hot Chocolate:

Add a pinch of pink Himalayan sea salt  (or other fine grain sea salt) and 4-5 drops of Capella caramel flavor concentrate (available at http://capellaflavordrops.com/caramelV2.aspx)

Peppermint Hot Chocolate:

Once removed from heat add 1/8 tsp. peppermint extract

Mexican Hot Chocolate:

Add 1/4 – 1/2 tsp. ground cinnamon (depends on how much cinnamon you prefer), a pinch of cayenne pepper (optional), and after removing from heat 1/8 – 1/4 tsp. vanilla extract.  You can also use a whole cinnamon stick as a stirrer.

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Paleo & Whole 30 Pickled Mustard Slaw

18 Jan

Last year I posted our amazing Whole 30 pulled pork recipe complete with Whole 30 north carolina sauce (click here to go to that recipe).  The majority of the time this is served over mashed sweet potato with a side of coleslaw (also an easy Whole 30 recipe).  We tried out a new slaw recipe last night that pairs equally well.  Personally I like to eat this as a tower or all mixed together in a bowl, but I know many people do not like their food to touch 😉

Ingredients:

1 cup red wine vinegar

2 tsp. whole mustard seed

1 red onion, sliced thin

6 cherry peppers, diced or sliced thin

1 cup + 2 tbl. mayonnaise (made from canola oil, olive oil, grapeseed oil, etc)

1 cup + 2 tbl. French’s natural yellow mustard (you can probably use another brand, just read the ingredient list)

1/4 + 1/8 tsp. cayenne pepper

1 head cabbage, shredded

1-2 cups shredded carrot

Kosher salt

Pepper

Whole 30 pickled mustard slaw over north carolina pulled pork and mashed sweet potato

Whole 30 pickled mustard slaw over north carolina pulled pork and mashed sweet potato

Method:

Combine vinegar, mustard seed, and 1 tbl. salt in a large bowl and microwave at least 2 minutes until the mixture is steaming and the salt is dissolved.  Add onion and cherry peppers to the bowl and let sit for 20 minutes to pickle.  In a very large bowl stir together mayonnaise, mustard, and cayenne.  Toss the mixture with cabbage and carrot.  Season to taste with salt and pepper.  Add the pickled onion and cherry pepper and 1/2 cup of the pickling liquid and toss to combine.  Add more pickling liquid if desired.

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Paleo & Whole 30 Steak Fajitas

14 Jan

What do you do when you have 3 hours to kill?  Think of ideas for dinner.  At least that’s what I did while waiting at Dana-Farber today.  For some reason I could not get fajitas out of my head, so fajitas it is!  This recipe will feed 3 hungry adults two meals (2 stuffed fajitas per person per meal).

Ingredients:

Two 2 pound flank steaks

6 bell peppers of assorted colors, sliced

3 jalapeños, diced

3 sweet onions, sliced

6 cloves garlic, minced

Kosher salt

Pepper

Garlic powder

Onion powder

Chili powder

Cayenne pepper

Delivery device:

I chose Julian Bakery Paleo Wraps.  Addition options: bacon shells, lettuce cups, or just eat it as a salad.  Paleo Wraps are available directly from Julian Bakery or at Amazon.  Shown below are the turmeric ones.

Toppings of choice (my choices):

Salsa*

Salsa verde*

Guacamole*

Iceberg lettuce

Fresh lime, cut into wedges (to squeeze over your fajita)

*If not making your own from scratch read the label!  Find ones without sugar and other garbage (they do exist).

Whole 30 Steak Fajitas (only 2# flank steak in photo)

Whole 30 Steak Fajitas (only 2# flank steak in photo)

Method:

Season the steak with salt, pepper, garlic powder, onion powder, chili powder, and cayenne (careful with the cayenne).  Heat your cast iron skillet over medium high heat.  Add 2 tablespoons clarified butter (or other fat source).  Sear the meat on both sides and cook to medium rare or medium.  We did this all in the cast iron skillet because it is 21°F outside and nobody wanted to grill.  Set the cooked steak aside and tent with aluminum foil to rest.  Repeat the process with the second steak.  Add onion to the skillet and season, but remember all the seasoning from your steak is in the pan too!  Sauté for a few minutes.  Once onion is starting to lose crispness add garlic and sauté for an additional two minutes.  Remove onion/garlic from skillet.  Now add a little olive oil to the pan followed by your peppers, season and sauté to desired crispness.  Add cooked peppers to onion/garlic.  Once steak has rested slice the steaks against the grain into thin strips.

I loaded steak, veggies, salsa verde, lettuce, and guac into Paleo wraps (plural).

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Paleo & Whole 30 Creamy Tomato Basil Soup

7 Jan

It is 19°F outside.  Brrrrr.  Cold weather brings on a desire for warm soup so I whipped up a batch of Whole 30 tomato soup to enjoy.  Unfortunately I cannot come up with a Whole 30 grilled cheese to accompany it, so the soup will have to suffice 😉  I should mention this recipe is extremely fast, very easy to make!

Ingredients:

1 sweet onion, chopped

6 cloves garlic, minced

1 tbl. tomato paste

28oz can crushed tomato

2 cups organic vegetable broth

2 tbl. fresh basil, minced

Coconut milk

Kosher salt

Olive oil

Whole 30 creamy tomato basil soup

Whole 30 creamy tomato basil soup

Method:

Heat a pot with 2 tbl. olive oil over medium high heat.  Add onion and sauté until soft, approximately 4 minutes.  Add garlic and sauté  an additional minute.  Add tomato paste and sauté  for one more minute.  Add crushed tomatoes, vegetable broth, and basil.  Add coconut milk to desired creaminess (I used 3-4 tbl. of So Delicious culinary coconut milk).  Puree contents of pot with an imersion blender (I leave mine just slightly chunky).  Season to taste with kosher salt and heat through.

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Whole 30 Buffalo Wings

4 Jan

Whole 30 meets football playoffs 🙂 Enjoy these easy to make, delicious wings! Ingredients: Wings

18 chicken wings

6 oz. Frank’s Red Hot (Read the label: aged cayenne red peppers, distilled vinegar, water, salt, natural flavor, and garlic powder…its Whole 30!)

6 oz. melted coconut oil, grapeseed oil, canola oil, or clarified butter

Whole 30 Ranch Dressing

https://deliciousprimalcooking.com/2015/01/04/paleo-whole-30-ranch-salad-dressing/

Whole 30 buffalo wings with ranch dressing

Whole 30 buffalo wings with ranch dressing

Method: Preheat oven to 425°F.  Place wings in an even layer over two baking sheets covered with foil.  Bake the wings at 425°F for 20 minutes.  Move the bottom baking sheet to the top rack and the top baking sheet to the bottom rack and bake at 425°F for an additional 20 minutes.  Remove one tray of wings from the oven. Turn on the broiler, place one tray of wings on the top rack of the oven and broil wings for 2 1/2 minutes.  Remove and repeat with other tray of wings.   For the buffalo sauce, melt coconut oil (or use other oil/clarified butter) and mix 1:1 with Frank’s Red Hot (original).  Peel the crispy wings off the foil and toss the baked and broiled wings with the Frank’s Red Hot sauce.

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Paleo & Whole 30 Ranch Salad Dressing

4 Jan

Homemade italian dressing is our go-to when we are eating strictly paleo, easy to make and great on salad (and as a marinade for chicken).  It is just as easy to make a creamy italian dressing, but I was in the mood for something a little different.  Here’s a ranch recipe.

Ingredients:

1 cup mayonnaise (made from olive, grape seed, canola oil, etc)

1 jalapeño pepper, deseeded and diced

2 tomatillos, husks removed and quartered

1 large or two small cloves garlic, minced

2 1/2 tbl. fresh parsley, minced

3 tbl. fresh dill, minced

1-1 1/2 tbl. fresh chives, minced

1 tsp. Kosher salt

1/2 tsp. freshly ground pepper

Juice of half a lime

Whole 30 ranch dressing

Whole 30 ranch dressing

Method:

Combine all ingredients in a food processor and blend until smooth.

I find that microwaving the lime for 5 seconds then rolling it between my hand and the counter before cutting it in half helps the juice release.

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