Paleo Marshmallow Whoopie Pies

1 Jan

Ooops I’ve been MIA again.  Actually created this recipe 3 months ago and just now getting around to posing it.  Good news!  I found the scrap of paper I took notes on while cooking!  Phew!

Paleo marshmallow whoopie pies

Paleo marshmallow whoopie pies

Paleo marshmallow whoopie pies

Paleo marshmallow whoopie pies

Ingredients

Whoopie pie cake ingredients:

4 large eggs

1 cup canned pumpkin

3/4 cup honey or agave

4 tsp. vanilla

1/2 tsp. kosher salt

1/2 cup coconut flour

1/2 cup cocoa powder

1 tsp. baking soda

Filling Ingredients:

1/2 cup water

1.5 tsp. gelatin

1/2 cup agave

1 tsp. vanilla

1/8 tsp. kosher salt

Whoopie pie cake method:

Combine wet ingredients plus salt in your stand mixer with paddle attachment and blend well.  Sift the dry ingredients together, add to the wet ingredients, and mix until completely combined.  Use an ice cream scoop to scoop evenly sized pieces of cake onto baking sheets lined with parchment paper.  Bake at 350°F for 25 minutes.  Cool completely.

Filling method:

Add a 1/4 cup water and the gelatin to the bowl of your stand mixer and let sit while you cook the sugar.  In a small saucepan over medium high heat, heat 1/4 cup water, the agave, and the salt to 240°F.  Once sugar mixture is heated turn on the whisk attachment of your stand mixer (low setting) and add the heated sugar.  Once you’ve added all the sugar tun the mixer to high for 10 minutes.  Add vanilla.  Chilling the filling for 1 hour will make it hold up better between the cake halves.

Assemble and enjoy!

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Paleo Apple Cider Donuts

23 Sep

Have you ever met someone who doesn’t like apple cider donuts?  No?  Neither have I.  Donuts are delicious.  Anytime you can make a healthier version of such a glorious treat it’s an automatic win.

Paleo apple cider donuts

Paleo apple cider donuts

Ingredients:

2 1/2 cups blanched almond flour

1/3 tsp. kosher salt

1/2 tsp. cinnamon

1/2 tsp. baking soda

3 large eggs

1/4 cup raw honey

2 tbl. apple cider

1/4 cup coconut oil, melted

1 tbl. vanilla

1 tsp. apple cider vinegar

Glaze/sprinkle

1 tbl. apple cider

1 tbl. pure maple syrup

1 tbl. maple sugar

1/4 tsp. cinnamon

Method:

Preheat your oven to 350°F.  Whisk together your dry ingredients in one bowl, set aside.  In a separate bowl, whisk together your wet ingredients.  Whisk your dry ingredients into your wet until well combined.  Grease a donut pan (I used a silicone mini donut mold) with coconut oil and fill about halfway with batter.  I filled my first batch too much and made mini cakes instead of donuts (no holes) oops.  Bake your donuts (if using silicone place the mold on a baking sheet) at 350°F for 15 minutes.

For the glaze:

In one bowl mix 1 tbl. maple sugar with 1/4 tsp cinnamon and set aside.  In another bowl whisk together apple cider and maple syrup.  Once you turn the donuts out of the pan (I recommend doing this while the donuts are still hot)  brush them with the maple/cider glaze and immediately sprinkle with cinnamon maple sugar.

This will make 12-18 mini donuts.

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Paleo Butternut Squash Fettuccine with Chicken Apple Sausage

23 Sep

Oh. My. Goodness.  I’m so very torn right now. On the one hand I want to put this in the ok congratulations it’s possible but I’m never doing it again category.  On the other hand it was so DELICIOUS and tastes EXACTLY like pasta I would love to make it all the time!  For the record, and the reason why I’m tempted to put this in the ‘never doing it again’ category, it is INFINITELY EASIER to make normal, gluten-y, pasta!  You might be better off rolling the dough out by hand.  I used my pasta roller KitchenAid attachment and the dough and I went to battle….  30 minutes later I won the battle.  Very happy I stuck it out!

Paleo butternut squash fettuccine with chicken apple sausage

Paleo butternut squash fettuccine with chicken apple sausage

Paleo Fettuccine:

1 cup blanched almond flour (slightly finer than almond meal, so I don’t recommend using almond meal)

2/3 cup arrowroot powder

1 cup tapioca starch

2 tsp. kosher salt

2 tsp. olive oil

4 large egg yolks

2 large eggs

Paleo pasta dough after kneading

Paleo pasta dough after kneading

Paleo fettuccine noodles

Paleo fettuccine noodles

Fettuccine method:

Whisk together the dry ingredients and put them in the mixing bowl of your stand mixer.  Make a well in the center and place the dough hook attachment on the mixer.  In a separate bowl whisk together the eggs, yolks, and olive oil.  Pour egg mixture into the well you created in your mixing bowl.  Turn the mixer on low.  As the dough mixes gradually assist the dry mixture into the center.  Once a ball has started to form turn off the mixer.  Knead by hand for a few minutes until the dough is smooth in texture.  Separate the dough into manageable pieces and either use a rolling pin or a pasta roller machine to bring the dough to the desired thinness.  If rolling by hand use a knife to cut strips of noodles, otherwise use the fettuccine attachment for your pasta machine to cut the dough.  Set the dough aside in a single layer.  Boil a pot of salted water (“salty like the ocean” as Chef Anne Burrell would say) with a tablespoon or two of olive oil in it as well.  Once the water reaches a boil add the noodles and cook for 3 minutes.  I cooked my noodles in two batches, stirring continuously.  Use a spider (the utensil) to retrieve the noodles from the water and place in your prepared sauce (recipe below).

Butternut Squash Alfredo:

12oz package of chicken apple sausage, cut into 1/2-1 inch pieces

15oz precooked organic butternut squash*

2 cups unsweetened cashew milk

3 cloves garlic, minced

1/4 tsp. ground nutmeg

1 tsp. kosher salt

1/2 tsp. pepper

10 fresh sage leaves, chiffonade

Olive oil

Sauce method:

In a deep large skillet add 1 tablespoon olive oil and heat over medium heat.  Add garlic and sauté 2 minutes.  Add butternut squash, cashew milk, nutmeg, and sage.  Bring to a boil and add sausage.  Simmer for 15 minutes to cook the sausage and reduce/thicken the sauce.  Season to taste with salt and pepper.  Add pasta, toss to coat, and enjoy!

*I realize the irony in going through all the trouble of making the noodles only to use precooked butternut squash.  You can find this item in the frozen food section or sometimes in a can in the organic section. 

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Paleo & Whole 30 Thai Pumpkin Curry with Chicken over Asparagus Cauliflower Rice

20 Sep

Fall in New England = pumpkin everything.  Most people don’t really know what pumpkin tastes like because ‘pumpkin everything’ really means cinnamon, nutmeg, allspice, and cloves (maybe ginger too).  Here is a recipe that uses pumpkin as pumpkin, a source of sweetness and creaminess with a good dose of potassium and vitamin A!

Paleo/Whole 30 Thai pumpkin curry with chicken over asparagus cauliflower rice.

Paleo/Whole 30 Thai pumpkin curry with chicken over asparagus cauliflower rice.

Curry Ingredients:

3 chicken breasts, cubed

1 large sweet onion, chopped

2 jalapeno peppers, diced (I remove seeds and membrane)

3 cloves garlic, minced

1 tbl. tomato paste

2 tbl. fresh ginger, grated

1-3 cups organic low sodium chicken broth

1 1/2 cans (15oz size) of organic pumpkin or the flesh of one roasted sugar pumpkin

11oz So Delicious culinary coconut milk

2 sweet potatoes, peeled and cubed

Juice of one small lime

Kosher salt

Pepper

Olive oil

Method:

Heat a few tablespoons of olive oil in a large pot over medium high heat.  Season chicken with salt and pepper and add to pot.  Once chicken has cooked on all sides remove from pot and set aside.  Add more olive oil to pot, when hot add onion and sauté for 4 minutes.  Add jalapeno and garlic and sauté 2 minutes.  Add tomato paste and ginger and sauté 2 minutes.  Deglaze pan with a little chicken broth.  Add pumpkin and coconut milk to pot and thin sauce as desired with more chicken broth.  Add cubed sweet potatoes, cover pot, and let simmer 15 minutes.  Return chicken (drain fat) to pot and warm/cook through.  Season with salt, pepper, and lime juice to taste.  Honestly, you can probably throw everything in a slow cooker and cook it on low for 6-8 hours or high for ~4 hours.  By the time I prepped everything I didn’t want to wait for a slow cooker.  Serve over asparagus cauliflower rice (recipe below).

Asparagus Cauliflower Rice

Ingredients:

1 pound asparagus spears, cut into 1/2 inch pieces

1 head cauliflower

2-3 tbl. ghee

Kosher salt

Pepper

Method:

Rice cauliflower in food processor.  Heat ghee in a large deep skillet over medium heat.  Add asparagus and cauliflower and cook to desired texture of cauliflower.  Season with salt and pepper to taste.

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Paleo Pulled Pork Waffles

20 Sep

I apologize for being MIA… we adopted a rescue puppy… then we started 4-6 week home repairs/renovations that are now headed into month 4.  Things have been crazy, dusty, and sleepless.  That being said I believe this post will be WORTH THE WAIT!  We make a lot of pulled pork in this house.  In the winter we tend to make it in the oven, in the summer we make it in the smoker.  Either way it is delicious!  What do we love to do the morning after we make pulled pork (provided it is a weekend morning)?  Make pulled pork waffles!  Never had one?  Don’t make a face, they are amazing!  You will need to make two things: pulled pork and waffles.

Pulled pork waffle!

Pulled pork waffle!

Pulled Pork

See my previous post for our pulled pork recipe at https://deliciousprimalcooking.com/2014/01/20/paleo-whole30-pulled-pork/  I know the recipe says to cook it at 250°F, but seriously just do 350°F.  It saves so much time and doesn’t dry the meat out.  Do not premix the meat with any sauce…you don’t want the sauce for your waffles!

Heat the amount of pulled pork you want on your waffle with pure maple syrup.

Paleo Waffles (makes 2-ish depending on how well things go with your waffle iron)

6 large eggs

1/3 cup raw honey

1/4 cup canola oil

1 tbl. vanilla extract

1/3 cup coconut flour, sifted

1/2 tsp. kosher salt

1/2 tsp. baking powder

Whisk together your wet ingredients, then whisk in your dry ingredients.  Scoop about 1 cup of the batter into a heated and greased waffle iron and cook until golden brown.  Even if your iron is non-stick still grease it with coconut or canola oil!!! Top waffle with maple syrup pulled pork, and devour.

For added indulgence, top with a piece of candied bacon.  Just brush thick cut bacon with pure maple syrup and a little pepper and bake in the oven until crispy.

Pulled pork waffle with candied bacon

Pulled pork waffle with candied bacon

You’re welcome 🙂

 

 

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Paleo Almond Butter & Blackberry Jam Chia Pudding

8 Mar

This is my new favorite breakfast!!!  I make my chia pudding in advance, aliquot (that’s science geek for evenly distribute) into mason jars, and pop in the fridge where it can set.  Come morning I grab a jar of almond butter chia pudding, dollop 1-2 tbl. blackberry jam on top, and take it to work (with a spoon).  Yum!  If you have little ones, this is a flavor profile they will love and a healthy breakfast to start their day with.

Paleo almond butter chia pudding

Paleo almond butter chia pudding

Ingredients (makes 5 servings):

4 cups Silk unsweetened vanilla almond milk

1/2 cup Barney’s smooth almond butter

1/2 cup chia seeds

1/2 cup (or more) blackberry jam (recipe here)

Method:

Add almond butter to a large bowl with a small amount of vanilla almond milk and whisk until smooth.  Add remaining almond milk and whisk until even.  Whisk in chia seeds.  Distribute evenly amongst 5 mason jars.  Seal and pop in the fridge overnight.  Before eating mix in 1-2 tbl. blackberry jam.

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Paleo no cook Blackberry Jam

8 Mar

Need a jam for anything?  Can’t find one that isn’t loaded with refined sugar?  Have no fear.  You can make your own in just 10 minutes!

Paleo no cook blackberry jam

Paleo no cook blackberry jam

Ingredients:

3 tbl. chia seeds

7 1/2 tbl. warm water

16oz frozen blackberries, thawed

3 tbl. honey

Method:

Soak chia seeds in warm water for 10 minutes, the mixture will become gelatinous.  In a food processor puree blackberries, soaked chia seeds, and honey until smooth.  Store in a jar in the fridge.

 

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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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