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Paleo Flourless Pumpkin Gingerbread

10 Oct

Back in 2012, I created a recipe (here) for paleo gingerbread.  Last night I really wanted to make a batch, but it was late, and I didn’t have the correct ingredients.  No biggie, just created a new, simplified version!  Had to give it a new name, so based on the ingredients, here you have it, flourless pumpkin gingerbread!  Love it.  Fast, easy, super light in texture, and not too sweet with just 1 1/2 teaspoon agave per serving!

Paleo flourless pumpkin gingerbread

Ingredients (8×8″ pan = 16 squares):

1 cup canned pumpkin

1 cup creamy cashew butter

1/4 cup organic blue agave

3 large eggs

1/4 tsp. kosher salt

1/2 tbl. vanilla extract

1 1/2 tsp. baking soda

1 1/2 tsp. ground ginger

1 1/2 tsp. cinnamon

1/4 + 1/8 tsp. ground nutmeg

1/4 + 1/8 tsp. ground cloves

1/4 + 1/8 tsp. ground allspice

Method:

Preheat oven to 350°F.  In your stand mixer with paddle attachment blend pumpkin and almond butter together.  Add eggs, when combined add agave and remaining ingredients, scraping sides of mixing bowl as needed.  When fully combined, pour batter into an 8×8″ baking dish lined with parchment paper or greased with coconut oil.  Bake at 350°F for 35 minutes.

I was making this for a meeting and baked the recipe in a disposable, non-stick, Reynolds 8×8″ dish, which I sprayed with coconut oil spray just as a precaution.  Didn’t stick at all!

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Paleo Chicken and Sweet Potato Gnocchi Soup

8 Oct

Yes, you’ve seen this recipe before!  This time with homemade sweet potato gnocchi instead of Cappello’s gnocchi.

Paleo chicken and sweet potato gnocchi soup

Ingredients:

1 batch paleo sweet potato gnocchi (recipe here)

2-3 tbl. ghee or extra virgin olive oil

3-4 chicken breasts, diced

1 large onion, diced

One pound carrots, shredded

6-8 celery stalks, thinly sliced

4 cloves garlic, minced

6-8 cups organic low sodium chicken broth

22oz So Delicous culinary coconut milk (it isn’t as coconut-ty as other brands)

3-4 cups baby spinach, washed

8 sprigs fresh thyme, thyme leaves only

Kosher salt

Pepper

Method:

Prepare the gnocchi dough as described.  Since these are going in a soup, I made 1/2 tbl size gnocchi instead of 1 tbl. size.  In a large pot over medium high heat, heat 1 tbl. ghee and 1 tbl. olive oil.  Season chicken liberally with salt and pepper.  When ghee/oil is hot add chicken, onion, celery, carrot, and garlic to the pot.  Sauté until chicken is no longer pink.   Add chicken broth (start with 6 cups, add more at the end if you’d like the soup thinner) and thyme leaves.  Bring soup to a boil and add gnocchi.  Gnocchi will float when done. Reduce heat, stir in coconut milk, spinach, and season to taste with salt and pepper.

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Whole30 and Paleo Stuffed Delicata Squash

8 Oct

Winter squash is in season!!!  I love winter squash: butternut, acorn, delicata, sugar pumpkin, spaghetti squash.  I haven’t tried them all yet: buttercup, blue hubbard, kabocha, and others have not made it into my kitchen.

Cut and roast them, turn them into soup, use them as nutritious filler in other recipes…I just love them!

The idea for this stuffed squash came to me as I pulled up to the local farm stand today.

Whole30 stuffed delicata squash

Ingredients:

4 delicata squash

1 large sweet onion, chopped

2 apples, peeled, cored, and chopped

1 clove garlic, minced

20oz Whole30 compliant bacon (uncured, nitrate free, no sugar added; I used Pederson’s)

12oz Aidells chicken apple sausage (no sugar added, no nitrates, Whole30 compliant)

1 pound mashed sugar pumpkin (fresh or packaged)

15 sage leaves, chiffonade

leaves from 3 sprigs thyme

Kosher salt

Pepper

Olive oil/ghee

Method:

Preheat oven to 375°F.  Slice delicata squash in half lengthwise.  Brush the cut side with olive oil (I used extra virgin) and sprinkle with salt and pepper.  Place cut side up on baking sheets and bake at 37°5 for 30 minutes.

Chop bacon and cook in a skillet over medium heat to desired crispness.  Move to paper towels to drain.  Reserve some bacon fat in the skillet.  Add the chicken apple sausage to the skilled and cook through, move to paper towels to drain excess bacon fat.

In a large sauté pan heat 1 tbl. ghee and 1 tbl. olive oil over medium high heat.  Add onion and sauté.  Once onion begins to soften add apples.  Add garlic and sauté until onion and apples are soft.  Mix sage, thyme leaves, and pumpkin.  Add bacon and sausage to mixture and season with salt and pepper.

Scoop seeds from squash and discard.  Stuff each squash with the onion, apple, and meat mixture.  Bake at 375°F for an additional 15 minutes.

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Paleo Sage Ghee Sweet Potato Gnocchi with Sausage

8 Oct

Although autumn weather is not upon us, it is that time of year.  Weather or not, I’m breaking out some autumn flavors!

Paleo sweet potato gnocchi with sausage and sage

Ingredients:

1 batch paleo sweet potato gnocchi (recipe here)

12 oz andouille sausage, quartered and sliced

15 sage leaves, chiffonade or chopped

2-3 tbl. ghee

Kosher salt

Pepper

Method:

Boil gnocchi in a large pot of salted water.

In a large saute pan, cook sausage until it is heated through and begins to brown.  Once gnocchi float in the boiling water, drain and add to pan with sausage.  Add sage and ghee and toss until fragrant.  Season with salt and pepper to taste.

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Paleo Sweet Potato Gnocchi

8 Oct

Paleo sweet potato gnocchi

Paleo sweet potato gnocchi with sausage and sage

Ingredients (yield 36):

1 1/4 pounds sweet potato

1 tsp. kosher salt

1 large egg

1/2 cup blanched almond flour

1/3 cup + 1 tbl. arrowroot powder

1 1/2 tbl. coconut flour

1/4 cup tapioca starch

Method:

Bake and cool sweet potatoes (bake at 450°F for ~60 minutes).  Once cool, peel and add cooked sweet potato to your stand mixer.  Using paddle attachment blend in egg, salt, almond flour, arrowroot powder, coconut flour, and tapioca starch.  The dough will be sticky, do not try to roll it out into strands like regular gnocchi!  Use a 1 tablespoon size disher to scoop evenly sized pieces of dough.  I didn’t try running them down the backside of a fork to mimic the classic gnocchi look, the dough seemed too tacky for the task.  Cook the dough in boiling salted water, once they float, they are done!

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Paleo Apple Pie Bread

12 Sep

Ever get overzealous when apple picking?  Need some additional apple containing recipes?  This apple pie bread is delicious!

Paleo apple pie bread

Ingredients (one loaf):

2 large eggs

1/2 cup monk fruit in the raw

1/2 cup coconut sugar

1 cup unsweetened applesauce

2 tbl. grapeseed oil

1 tsp. vanilla extract

1/2 tsp. kosher salt

1 cup blanched almond flour

1/2 cup arrowroot powder

1/3 cup coconut flour

2 tbl. + 2 tsp. tapioca flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1 cortland apple, peeled, cored, and diced

Method:

Preheat oven to 350°F.  In the bowl of your stand mixer with paddle attachment, beat eggs on medium for 1 minute.  Move mixer to low and add monk fruit, coconut sugar, applesauce, grapeseed oil, vanilla, and salt.  In a separate bowl combine almond flour, arrowroot, coconut flour, tapioca, baking powder, baking soda, cinnamon, and nutmeg.  Slowly add flour mixture to stand mixture.  Fold diced apple into batter.  Add batter to a loaf pan (~9×5 inches) lined with parchment paper and bake at 350°F for 60 minutes, rotating halfway through.  Immediately move to cooling rack, slice once completely cool.

Approximate macros in one 3/4″ slice (12 slices per loaf):

170 calories

8g fat

21g carbohydrates

3.5g protein

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Paleo Chocolate Pudding Smoothie

30 Aug

This smoothie is full of omega-3, fiber, potassium, vitamin C, manganese, B vitamins, zinc, flavanols, vitamin C, and amino acids!  If unsweetened protein powder and “milk” are used this smoothie is also Whole30 compliant!

Paleo chocolate pudding smoothie

Ingredients (makes 2 servings):

1/2 ripe avocado

2/3 cup zucchini, peeled

2 pitted deglet noor dates (dates from Saudi Arabia or the UAE)

2 tbl. cacao powder (NOT cocoa powder, cacao powder)

1 scoop vanilla or chocolate protein powder (protein source of your choosing, i.e. whey, egg white, etc)

2 tbl. unsweetened flaked coconut (omit if you don’t like the flavor of coconut)

2 tbl. pumpkin seeds

1 cup “milk” of choice

2 ice cubes

Method:

Add all ingredients to Vitamix blender and blend on smoothie/frozen setting until smooth.  No Vitamix?  Use a food processor, a regular bender won’t do.  Add one packet of monk fruit in the raw or stevia in the raw if you don’t think it will be sweet enough for you.

Approximate macros per serving:

300 calories

15g fat

25g carbohydrates

20g protein

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Whole30 and Paleo Spicy Chicken Thighs

24 Jun

Here is a fast an easy recipe.  Minimal prep, plenty of flavor.

Whole30 spicy chicken thighs

Ingredients:

3 pounds of chicken thighs (bone in, skin on)

2 1/2 tbl. Tapatío hot sauce or Louisiana hot sauce (or any other sugar free hot sauce)

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. paprika

1/4 tsp. cayenne

1 tbl. kosher salt

1/2 tbl. pepper

1 1/2 tbl. extra virgin olive oil

Method:

Preheat oven to 425°F.  Line baking sheet with nonstick foil.  Whisk together hot sauce, olive oil, and seasoning.  Brush both sides of each chicken thigh with season mixture and place skin side up on foil.  Bake at 425°F for 45 minutes, then broil on high for 2 minutes.

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Whole30 and Paleo Guacamole Tuna Salad

4 Jun

For as unique as this dish looks, it is so simple and easy to make!  I served mine on sweet potato slices which made it finger food.  A great meal or a party appetizer!

Whole30 guacamole tuna salad

Ingredients (2 servings):

6.4oz white tuna (I used a pouch)

2 Wholly Guacamole* mini packs (2oz each)

1 1/2 tsp. Dijon mustard (Westbrae Naturals brand has no sugar)

1 rib of celery, thinly sliced

2 tsp. fresh chives, minced

1 1/2 tsp. fresh dill, minced

1/4 – 1/2 tsp. cumin

Pinch of salt

3 cracks fresh pepper

1 sweet potato, peeled and sliced into 1/4 inch rounds (I used a purple sweet potato)

Olive oil, salt, and pepper (for baking sweet potato)

Method:

Preheat oven to 375°F.  Toss your sweet potato rounds with olive oil, salt, and pepper to coat.  Spread rounds in a single layer on a baking sheet (I lined mine with nonstick foil – yes, that’s a thing now!).  Bake sweet potato at 375°F until fork tender, 20 minutes.  In a bowl mix together tuna, guacamole, dijon, celery, chives, dill, cumin, salt, and pepper.  When the potato is finished, scoop 1 1/2 tablespoons of tuna mixture onto each round.  Makes ~10 rounds.

*That’s right, this is Whole30 compliant!  Just Hass avocado, vinegar, jalapeño, onion, salt, and garlic.  No need to make from scratch.

Approximate Macros per serving (when served on sweet potato):

346 calories

10.5g fat

38.5g carbohydrate

21.5g protein

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Paleo Banana Espresso Nut Muffins

21 May

These muffins contain no added sugar!  The bananas themselves provide the sweetness, therefore these muffins would be Whole30 if the program approved of baked goods (which the program does not).

Paleo banana espresso nut muffins

Ingredients (yield 24):

6 overripe bananas

8oz (by weight) unsweetened applesauce

6 large eggs

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

1/2 cup Trader Joe’s mixed nut butter (This is a blend of roasted and salted almonds, cashews, walnuts, brazil huts, hazelnuts, and pecans.  You substitute your favorite nut butter for this mix)

1 tsp. kosher salt

1 tsp. baking soda

1 cup coconut flour, sifted

Method:

Preheat oven to 350ºF.  In a stand mixer combine bananas, applesauce, eggs, espresso powder, nut butter, and salt until well and evenly blended.  Sift in coconut flour and baking soda and mix to combine.  Distribute evenly across muffin pans lined with 24 wrappers.  Bake at 350ºF for 30 minutes.  I rotate the rack position of the muffins at the 15 minute mark.

Approximate breakdown per muffin:

88 calories

5g fat

12g carbohydrates

3g protein

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