Paleo Garlic Bread

2 Mar

It has been a while but I got in the kitchen tonight to try a few things and here is the first recipe: paleo garlic bread!

Ingredients:
1 head of cauliflower, riced (~6 cups)
2 ¼ cups almond meal
9 large eggs, beaten
½ tsp. kosher or sea salt
2 tbl. Garlic powder
1 ½ tsp. onion powder
2 tbl. Parsley

Method:
Rice the cauliflower in a food processor and then sauté it in a pan over medium heat for 10 minutes. Once cauliflower is cool combine it with the remaining ingredients. Spread this “dough” over an entire half sheet pan lined with parchment paper and bake at 450°F for 30-35 minutes.

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Paleo pancake bites with blackberry syrup

27 Jan

I was in the mood to make some more portable paleo pancakes today and these are SO DELICIOUS!

Ingredients (for 17 mini bit size pancakes):

3 eggs

2 tbl. + 2 tsp. agave

1/2 tbl. vanilla extract

2 tbl. canola oil

2 tbl. + 2 tsp. coconut flour, sifted

1/4 tsp. kosher or sea salt

1/4 tsp. baking powder

Blackberry syrup

24oz frozen blackberries

3/4 cup organic coconut palm sugar

1 cup water

1/2 tsp. lemon juice

Method:

Preheat oven to 350°F.  For the pancakes whisk together the wet ingredients, then whisk in the dry.  Scoop 1 tbl. batter into each of 17 mini baking cups inside mini muffin pans.  Bake the pancakes at 350°F for 12-15 minutes.

For the blackberry syrup, combine the ingredients in a saucepan and bring to a boil.  Reduce heat and simmer for 20 minutes.  Mash berries and press mixture through a wire mesh strainer to remove seeds.  This recipe makes ~12oz of syrup.

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Paleo brownie chocolate chip cookie dough ice cream

27 Jan

It makes complete sense to take your ice cream machine out of storage in January, right?  Well, I did and I’m very happy with the way things turned out.  Paleo “ice cream” has one main issue that properly made regular ice cream does not: ice.  While you will find this “icier” than normal dairy ice cream it tastes fantastic!  More importantly  it does not taste like coconut.

Ingredients:

3 cups So Delicious unsweetened coconut milk beverage

1 cup So Delicious coconut milk creamer

8 large egg yolks

1 cup organic blue agave or coconut nectar

2 tsp. vanilla extract

3 paleo brownies (recipe p. 121 Paleo Made Easy, omit ingredients 6 & 7 for chewier brownies)

1/2 recipe paleo chocolate chip cookie dough (recipe p. 124 Paleo Made Easy)

Hardware: Ice cream churner (machine or Kitchen Aid attachment) and a digital temperature probe

Method:

Using the whisk attachment on your stand mixer, whisk the egg yolks until they lighten in color, 2-3 minutes.  Gradually add the agave and continue whisking to incorporate.  In a saucepan over medium heat bring the coconut milk beverage and coconut milk creamer to a simmer.  Remove the mixture from the heat and temper the eggs by gradually adding small amounts of the coconut beverage mixture to the eggs, while whisking, until you have added 1/3 of the mixture.  If you are not careful with this step you’ll have scrambled eggs on your hands and while scrambled eggs are nice they do not make good ice cream. You can now add the remainder of the coconut beverage mixture to your tempered eggs.  Transfer the entire mixture back to a saucepan and cook over low heat until the mixture reaches 170°F.  Transfer the mixture to a sealable container (DON’T seal yet) and let sit at room temperature until the mixture cools down to room temperature.  Stir in the vanilla extract, seal the container, and place the mixture in the refrigerator overnight.  If you do not want to wait overnight, wait until the mixture reaches 40°F.  Pour the mixture into an ice cream maker (mine consists of two 1-quart units, so I had to split my base between my two churners).  Cut brownies into bite size bits and scoop mellon baller size scoops of cookie dough.  Add half of the brownie bits and half of the cookie dough balls to the ice cream while churning.  Churning will take 15-25 minutes.  When the ice cream has finished churning transfer it to a sealable container and fold in the remaining brownie bits and cookie dough.  You can serve the ice cream now as soft serve or seal the container and freeze it until it hardens.

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Using leftovers to make a paleo veggie scramble

6 Jan

Last month I posted a recipe for paleo veggie scramble (https://deliciousprimalcooking.com/2012/12/02/paleo-veggie-scramble/) a fast and easy paleo breakfast.  This recipe can easily be modified to make breakfast out of your dinner leftovers!  Last night Renee (check her out at http://www.PaleoPrincessRecipes.com) and Joe joined us for dinner.  We had NY strip steaks, sautéed asparagus with shallots, and oven roasted vegetables.  The steaks are gone, but we had leftover vegetables.  This morning we took advantage of the leftover oven roasted vegetables:  sweet potatoes, green cauliflower (yes, it comes in colors other than white), broccoli, carrots, and brussels sprouts.  I chopped up some of the veggies, mixed in eggs and seasoning, and had a great breakfast!

Ingredients:

~2 cups leftover cooked vegetables, chopped

8 large eggs

Onion powder

Kosher or sea salt

Pepper

Coconut oil

Method:

In a large skillet melt a couple tablespoons of coconut oil over medium heat.  Add the chopped vegetables and saute for 3-4 minutes to heat through.  Whisk eggs and pour into skillet with veggies.  Season with onion powder (since onion wasn’t part of the leftovers, I wanted the flavor onion powder would bring), salt and pepper to taste.  Continue to stir and flip the mixture until the eggs are at your preferred doneness.

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Paleo Cranberry Loaf

23 Dec

A friend and fellow paleo baker texted me on Thursday, “Do you have a paleo recipe for cranberry bread?”  My response, “No, but I would take a paleo blueberry muffin recipe (I knew she’d have one of those), substitute dried cranberries and some orange zest and bake it in a loaf pan lined with parchment paper.”  This then got me thinking, John’s family would enjoy a cranberry loaf – and John’s family went paleo this fall – so I really should come up with a more specific recipe.  So Erin, this one’s for you!

Ingredients:

1/2 cup coconut flour

1/2 tsp. kosher or sea salt

1/2 tsp. baking soda

3/4 tsp. cinnamon

1/8 tsp. ground cloves

3 large eggs

1/3 cup canola or grape seed oil

1/2 cup coconut nectar or organic blue agave

1 tsp. vanilla extract

1 lb. sweet potato, baked and mashed.

1/2 tsp. orange zest

1/2 cup dried cranberries

Method:

Preheat oven or toaster oven to 400°F.  Bake sweet potato for 60+ minutes until fork tender, cool and mash.  Preheat oven to 350°F.  In one bowl sift together coconut flour, baking soda, cinnamon, and cloves.  In a separate bowl whisk together sweet potato, eggs, oil, agave, vanilla, salt, and zest.  Blend dry ingredients into wet and fold in cranberries.  Grease a loaf pan (I used glass) with coconut oil and line the bottom with parchment paper.  Spread the batter into the loaf pan and bake at 350°F until cooked through, approximately 60 minutes.  If using a metal loaf pan you may find that it cooks faster.

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Quinoa salad

7 Dec

Quinoa (pronounced KEEN-wah) is one of those questionable foods when it comes to classifying something as paleo or not.  Some people (not me) call grass fed butter paleo.  I call quinoa paleo.  Whether or not you want to consider quinoa paleo the fact remains that it is a gluten free seed that is high in protein.  This is a great source of protein for those who do not eat meat, or have only recently started to eat meat and cannot eat it every day.  The original quinoa salad recipe comes from my friend Cameron who makes it as a great side for barbecues!  This is my modified version that has replaced the ingredients that are absolutely not paleo.

Ingredients:
1 1/2 cups quinoa
1 green bell pepper, chopped
2 yellow bell peppers, chopped
2 jalapeño peppers, seeded and diced
1 1/2 tbl. red wine vinegar
2 tbl. ground coriander
Dressing:
5 tbl. fresh lime juice
1 tsp. kosher or sea salt
2 1/2 tsp. ground cumin
1/3 cup olive oil
Method:
Place quinoa in a fine mesh strainer and wash thoroughly with cool water.  In a sauce pan of salted boiling water, cook the quinoa for 10 minutes.  Drain the quinoa and place in a mesh strainer over a pot with boiling water (the strainer and quinoa should not make contact with the water), cover quinoa with a tea towel, and steam quinoa for 10 minutes.  Mix the peppers with the red wine vinegar.  Transfer quinoa to a large bowl, when cool mix with peppers and coriander.  Whisk together lime juice, salt, and cumin.  While whisking drizzle in a constant stream of olive oil.  Pour dressing over quinoa and mix well.  Serve cold or room temperature.

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Paleo Veggie Scramble

2 Dec

Breakfast seems to be the most difficult meal when people want to move to a paleo lifestyle.  Americans have become so accustom to food on the go: bagels, muffins, croissants, donuts, yogurt; that when you remove the grains, dairy, and processed sugar from the equation the first thing someone will ask is “Then what will I eat??”.  You eat everything else, that’s what you eat.  Paleo is actually a very small list of “no foods” and an extremely large list of “yes foods”, it is just that the “no foods” are foods people normally eat all the time.  Paleo Made Easy contains recipes for all sorts of paleo muffins, pancakes, waffles, etc. So if you are looking for paleo baked goodies that you can make in advance and grab on the go, check it out.  If you have a little more time in the morning, or even if you want breakfast for dinner (don’t knock it until you try it) this is a very easy recipe for a delicious meal that contains the protein and carbohydrates your body needs.  Yes, carbohydrates.  You don’t need grains to get your carbohydrates and fiber, vegetables are made of carbohydrates and fiber!  This serves 4 people, or you can make it all for yourself and have leftovers for a morning when you want eggs but don’t have time to make them.  Depending on the quality of knives you have and the time it takes you to chop, this meal will take 30 minutes or less to prepare (including bacon cook time).  This reminds me, if you are interested in a paleo lifestyle, please invest in awesome knives.  It will save you an infinite amount of time and aggravation.  We didn’t go for the best of the best (Shun), because we don’t have $$$$$ to spend on cutlery, but we went with a really great set from the Culinary Institute of America (where John’s brother was trained as a chef).

Paleo veggie scramble with crispy bacon

Paleo veggie scramble with crispy bacon

Search your grocery store, you will usually find at least one brand of uncured nitrate free bacon!

Search your grocery store, you will usually find at least one brand of uncured nitrate free bacon!

That's it, just eggs, onion, pepper, hot pepper, and broccoli.

That’s it, just eggs, onion, pepper, hot pepper, and broccoli.

Paleo veggie scramble

Paleo veggie scramble

Ingredients:

1 sweet onion, diced

1 red bell pepper, diced

1 hot pepper (jalapeño or serrano), diced

1 head broccoli floretts, diced

10 large eggs (preferably from naturally fed, no hormone/antibiotic treated chickens)

Kosher or sea salt

Pepper

Coconut oil

12 oz. uncured nitrate free bacon

Method:

Preheat your oven to 400°F.  Lay the sliced of bacon on a cooling rack placed over a baking sheet.  Bake your bacon at 400°F to preferred doneness, I like mine crispy which translates to 25-30 minutes.  Baking your bacon like this will ensure each piece stays flat and the excess fat drains off and away.  Dice all of the vegetables.  Crack the eggs into a large bowl and whisk them until they start to froth.  Heat about 2 tablespoons of coconut oil in a large skillet over medium to medium high heat.  Add the onion, season with a little salt, and saute for 2 minutes.  Add the remaining vegetables and saute for 1-2 minutes.  Turn the heat down to medium low.  Pour the whisked eggs into the skillet, season with salt and pepper, and continue to stir and flip the mixture until the eggs are cooked to the desired doneness.  I like my eggs cooked, but not rubbery!  So as soon as the eggs are not runny/wet I remove my scramble from the heat.  The great thing about a scramble is that you can be as creative as you want with the ingredients.  These are my go to favorites, but if I had kale or spinach in the house that would have been a great addition.  Anything goes, be creative 🙂  Just try to keep a good egg to veggie ratio.

 

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Paleo S’mores Cupcakes

20 Nov

Oh yes, you read the title correctly – paleo s’mores cupcakes!  Yes, paleo!  It is this sort of creation that is the reason behind the “cell biologist turned paleo princess” caption at the top of the page 🙂  These are a bit labor intensive, but for a special occasion absolutely worth the effort.  They are divine!  Recipe makes ~20.

“Graham Cracker” Crust:

1/4 cup almond meal

1/3 cup + 2 tbl. coconut flour

1/4 tsp. kosher salt

1/4 tsp. baking soda

2 tsp. cinnamon

1/4 cup coconut oil, melted

1/4 cup coconut nectar or organic blue agave

1 large egg

1 tsp. vanilla extract

Chocolate cake:

See page 125 of my cookbook, Paleo Made Easy (available at top right)

One 10 ounce bag of Enjoy Life dairy & soy free semisweet chocolate chips (you’ll only need about 8 ounces)

Marshmallow Frosting:

1/2 cup water

1 1/2 tbl. gelatin (less than 2 packages of Knox original unflavored Gelatine)

1/2 cup coconut nectar or organic blue agave

1 tsp. vanilla extract

1/8 tsp. kosher salt

Method:

Mix together the dry crust ingredients, then mix in the wet crust ingredients.  Once combined press 1 1/2 – 2 tsp. crust dough into the bottom of each cupcake wrapper in a muffin tin.  I took a shot glass, wrapped the bottom in parchment paper, and used this piece of yankee ingenuity to perfectly press the graham cracker crust for each cupcake wrapper.  Bake the crust at 350°F for 5-7 minutes.  Fill halfway up the cupcake wrapper with cake batter.  Spoon 1/2 tbl. of Enjoy Life semisweet chocolate chips onto the batter and top with batter until the cupcake wrapper is more than three quarters full.  Bake cupcakes at 375°F for 20-25 minutes.  For the frosting you will need a stand mixer with a whisk attachment.  To the bowl of the mixer add 1/4 cup of water and gelatin.  In a small saucepan over medium to high heat, heat agave, 1/4 cup water, and salt to 240°F.  Immediately remove sugar solution from heat, turn stand mixer to low and slowly pour a constant stream of sugar into the water/gelatin mixture.  What you will see in your mixer looks like a foreign brown liquid that doesn’t smell anything like marshmallow, don’t worry, everything is fine just keep going.  Turn stand mixer to high and let the marshmallow whip for 10 minutes.  Pour in 1 tsp. vanilla extract.  Top cupcakes with marshmallow as soon as possible, the longer the marshmallow sits after mixing the harder/stickier it will get.  The sooner you get it on your cupcakes the easier your life will be 🙂

Warning: Do not try to toast (with a flame) the marshmallow!!!  It will look hideous.  This isn’t normal marshmallow it will not turn the golden brown color you want.

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Paleo Pumpkin Pie

20 Nov

Are you ready for Thanksgiving?  Judging by the towers of canned pumpkin I’ve seen at local grocery stores I’m going out on a limb and saying that pumpkin pie is probably one of the most popular pies for the Thanksgiving dessert table.   Apple and pecan top my personal list, but I want to make sure everyone out there is fully prepared for turkey day so here is my new recipe for paleo pumpkin pie.  I’m told that is is even better than “regular” pumpkin pie and people who normally don’t even enjoy pumpkin pie love it (myself included)!  Not only does it taste amazing, it will keep you on the paleo wagon through holiday celebrations!

“Graham Cracker” Crust:

1/4 cup almond meal

1/3 cup + 2 tbl. coconut flour

1/4 tsp. kosher salt

1/4 tsp. baking soda

2 tsp. cinnamon

1/4 cup coconut oil, melted

1/4 cup coconut nectar or organic blue agave

1 large egg

1 tsp. vanilla extract

 

Filling:

2 large eggs

1 large egg yolk

3/4 cup coconut crystals

15 oz. canned pumpkin puree (NOT pumpkin pie filling)

1 cup unsweetened coconut milk beverage (I’ve only used Trader Joe’s and So Delicious brands)

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground allspice

1/2 tsp. kosher salt

Method:

Mix together the dry crust ingredients, then mix in the wet ingredients.  Once combined press crust dough into the bottom and up the sides of a pie dish greased with coconut oil.  Dock the crust with a fork and bake for 7 minutes at 350°F.  Whisk together coconut crystals, eggs and egg yolk until smooth.  Whisk in remaining ingredients.  Pour into pie crust and bake at 350°F for 45-50 minutes until the edges are completely set.

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Paleo Pecan Pie version 2.0

20 Nov

I have a new and improved paleo pie crust that I’ve started to use for all of my pies.  The filling on this recipe is exactly the same as my original paleo pecan pie post, only the crust is different.  Aside from my Dad’s apple pie which I think is the best in the world, this is my favorite Thanksgiving dessert and having a paleo version just makes it that much more enjoyable 🙂

Crust

1/4 cup almond meal

1/3 cup + 2 tbl. coconut flour

1/4 tsp. kosher salt

1/4 tsp. baking soda

2 tsp. cinnamon

1/4 cup coconut oil, melted

1/4 cup coconut nectar or organic blue agave

1 large egg

1 tsp. vanilla extract

 

Filling

1 egg

1 egg white

1/2 tbl. vanilla

3/4 cup agave

4 oz. unsweetened applesauce

1/4 cup coconut crystals

2 tbl. tapioca flour (could substitute arrowroot powder)

1/4 tsp. kosher salt

1 cup pecans, toasted

Method

Spread pecans in a single layer on a baking sheet and bake at 350°F for 8-12 minutes.  Cool nuts.  Mix together the dry crust ingredients, then mix in the wet ingredients.  Once combined press crust dough into the bottom and up the sides of a pie dish greased with coconut oil.  Dock the crust with a fork and bake for 7 minutes at 350°F.  Whisk together the pie filling ingredients, except for the pecans.  Add cooled, toasted pecans to pie crust.  Pour wet filling over pecans in crust and bake at 350°F for 35-40 minutes.

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