Paleo Naan

14 Mar

Happy pi day!  It was a 12″+ snow day here today!  That made for a relaxing day in front of the fire instead of going to work.  What to do on a snow day?  Create a new recipe!

Paleo naan with Whole30 chicken tikka masala

This makes two 6″ diameter naan.

Ingredients:

1/2 cup blanched almond flour

1/2 cup tapioca flour

1/8 tsp. sea salt

2 tbl. ghee, melted

1/2 cup + 2 tbl. unsweetened cashew milk

Method:

Head a nonstick skillet between medium and medium-high heat.  Whisk all ingredients together and pour half of the batter into your skillet.  Cook for 5 minutes per side.  Nan will begin to get a crisp texture and a little color.  Transfer to cooling rack while you cook the second naan with the remaining batter.

I ate mine with my Whole30 chicken tikka masala recipe here.

Paleo naan with Whole30 chicken tikka masala

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World’s Best Paleo Chocolate Chip Cookies

5 Mar

I recently co-ran a challenge at our gym: no added sugar (including stevia), no dairy, no grains, no alcohol.  Our members saw phenomenal results – both physical and performance.  That challenge also meant my co-workers did not come in to find any baked goods for them.  Now that the challenge is over I wanted to play with a new recipe to bring in as a treat for my coworkers.  This is my paleo version of Alton Brown’s “The Chewy” chocolate chip cookie recipe.  My previous paleo chocolate chip cookies were delicious, but these win!

Deanna's (world's best) paleo chocolate chip cookies

Deanna’s (world’s best) paleo chocolate chip cookies

Ingredients (makes 17 cookies):

1 cup ghee

1 1/3 cups + 1 tbl. almond flour (blanched almond flour)

1/2 cup + 3 tbl. + 1 tsp. arrowroot powder

1/3 cup + 2 tbl. coconut flour

1/4 cup tapioca flour

1 tsp. kosher salt

1 tsp. baking soda

1/3 cup monk fruit in the raw

1 cup date sugar

1 large egg

1 large egg yolk

2 tbl. coconut milk (unsweetened cashew or almond milk also fine)

1/2 tbl. vanilla extrace

10oz dairy and soy free semisweet chocolate chips or chunks

Method:

Whisk together almond flour, arrowroot powder, coconut flour, tapioca flour, salt, and soda, set aside.  Melt ghee and pour into bowl of stand mixer.  Add monk fruit and date sugar to stand mixer and beat with paddle attachment on medium speed 2 minutes.  Whisk together egg, yolk, ‘milk’, and vanilla.  With mixer on low add egg mixture and beat for 30 seconds.  Add flour mixture.  Once combined add chips.  Chill dough 1 hour.  Use cookie disher to make 17 evenly sized cookie balls.  Place on parchment lined baking sheets and bake 375°F for 14 minutes.  At the 7 minute mark rotate the cookie sheets top to bottom and front to back.  Note – these cookies won’t spread like normal cookies, but don’t worry, they are cooked!

Remember a cookie is still a cookie!! Don’t eat more than one.

Approximate macros per cookie:

308 calories

20g fat

73g carbohydrate

4g protein

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Paleo Chunky Monkey Pancakes or Waffles

5 Feb

Fast, easy, few ingredients, delicious.  That’s a winning breakfast/snack for sure!

Paleo Chunky Monkey Pancakes or Waffle

Paleo Chunky Monkey Pancakes or Waffle

Ingredients:

1 overripe banana, mashed

2 large eggs

1/8 tsp. Himalayan sea salt

1/4 tsp. baking powder

1/4 tsp. vanilla extract

1 tbl. cocoa powder

Method:

Whisk together all ingredients until smooth.  Add batter to hot nonstick waffle iron or add 2 tbl. batter for each pancake in a non-stick skillet over medium high heat.  Cook waffle until done or pancakes ~2min per side.  Do not use more than 2 tbl. batter per pancake as these will not hold together well enough to flip if they are larger.

Makes one waffle or nine 3″ diameter pancakes.

Serve with favorite nut/seed butter!

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Whole30 and Paleo 6 Layer Mexican Dip

5 Feb

It is Superbowl Sunday and you can absolutely have a cheat free day jam packed with all the normal flavor!

Layers: chipotle seasoned mashed plantain, taco meat, guacamole, salsa, bacon, jalapeño.

If you like black olives, add a layer of sliced olives.

Whole30 6-layer Mexican Dip

Whole30 6-layer Mexican Dip

Ingredients:

Chipotle seasoned mashed plantain

1 green plantain

1/3 cup organic low sodium chicken broth (no sugar added for Whole30)

1 tsp. chili powder

1/2 tsp. kosher salt

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/2 tsp. cumin

1/8 – 1/2 tsp. cayenne (depending on how spicy you want this layer)

1/4 tsp. pepper

Coconut oil for cooking

Taco meat

Recipe at https://deliciousprimalcooking.com/2017/01/15/whole30-and-paleo-taco-meat/  You will only require 1/4 of the recipe of less, but I recommend making the whole batch and enjoying tacos or taco salad for lunch or dinner other days.

Guacamole

This is easy, Wholly Guacamole is Whole30!  One 8oz package is enough.  Of course, you can always make your own!

Salsa

Again, easy, Wegman’s organic is Whole30 (I’m sure you can find other brands without sugar).  Can also make your own!  1/2 – 1 cup.  I used medium heat.

Bacon

10oz sugar and nitrate free bacon (I’m currently using Pederson’s Farms)

Jalapeños

I like to use jarred mild jalapeño nacho slices, because I like the tang from the vinegar.  ~1/2 of an 11.5 oz jar.

Plantain chips for serving.

Method:

Add up to 1 cup coconut oil to a large cast iron skillet over medium high heat.  Cut your plantains into 1 inch thick slices.  When the coconut oil is melted and hot add your plantains to the skillet and cook until golden on each side (~5-8 minutes per side).  Add your cooked plantains, seasonings, and chicken broth to your food processor and pulse until a nice mashed consistency has formed.  Spread mashed plantains into bottom of casserole dish.  I used a 1.5 quart oval casserole dish.

Make the taco meat as described and spread a layer on top of the plantains.

Spread a layer of guacamole on top of the meat.

Spread a layer of salsa on top of the guacamole.

Cut bacon into small pieces and cook in a nonstick skillet over medium high heat to desired crisp-ness.  Move to paper towels to drain excess fat.  Once cool sprinkle crumbled bacon over salsa.

Place a layer of jalapeño slices over bacon.

Add a layer of sliced black olives to make this a 7-layer dip!

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Whole30 and Paleo Dijon Brussels Sprouts

1 Feb

I personally find brussels sprouts, even when oven roasted, on the bitter side.  The easiest solution to this problem?  Dijon mustard.  Now Grey Poupon contains SUGAR, high fructose corn syrup (because you need two forms of sugar?), and soy, so if you’re going Whole30 make sure you find a brand that is compliant with Whole30.  I happen to use Westbrae Natural.

Whole30 dijon brussels sprouts

Whole30 dijon brussels sprouts

Ingredients:

1 pound brussels sprouts, outer two leaves removed and halved

1/2 – 1 tbl. dijon mustard

Extra virgin olive oil

Kosher salt

Pepper

Method:

Preheat oven to 425°F.  In a large bowl toss your sprouts with olive oil, salt, pepper, and dijon to lightly coat.  Spread sprouts in a single layer on a baking sheet (I line mine with foil) and roast for 40 minutes, rotating at the halfway point.  Yes, it is that simple.  The mustard will caramelize the sprouts more than normal, so if you prefer less color than mine, reduce your cooking time.

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Whole30 and Paleo PBJ

31 Jan

There are three kinds of people who enter into paleo or the more strict Whole30.  1. “I can’t eat anything.”  2. “OK I can’t eat that again until ____”. 3. “How can I make a paleo/Whole30 version of that?”  I’m number three 😉

Whole30 PBJ (before rolling up the wrap)

Whole30 PBJ (before rolling up the wrap)

Ingredients:

Paleo wrap*

Favorite nut or seed butter (no sugar for Whole30)

Jelly

1 cup frozen raspberries, thawed

1 cup frozen blackberries, thawed

1 tbl. chia seeds

2 tbl. date paste/pressed dates/pureed dates (got mine at my local Indian market)

1/4 cup warm water

Method:

In your Vitamix or food processor process berries, chia seeds, date paste, and warm water until smooth.  Spread the desired amount your favorite nut/seed butter on your paleo wrap, then spread the desired amount of jelly on top.  Save extra jelly for up to one week in a sealed jar in the fridge.

*There are several brands such as Nuco, Sunfood, and Julian Bakery (I’m sure there are more).  These are dried pressed coconut (don’t worry they aren’t super coconut-ty) coconut water, and coconut oil.  That’s it!

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Paleo Chicken and Gnocchi Soup V2.0

30 Jan

Here is my flavor packed clean version of Olive Garden’s chicken and gnocchi soup.  It is delicious!  Enjoy!

Paleo chicken and gnocchi soup v2.0

Paleo chicken and gnocchi soup v2.0

Ingredients:

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 cups organic low sodium chicken broth

22oz So Delicous culinary coconut milk

3-4 cups baby spinach, washed

8 sprigs fresh thyme, thyme leaves only

Kosher salt

Pepper

12oz package Cappello’s paleo friendly gnocchi (use 2 packages if you prefer a ton of gnocchi)

Method:

 

In a large pot over medium high heat, melt ghee or heat 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), coconut milk, and thyme leaves.  Bring soup to a boil and add gnocchi.  Gnocchi will float when done.  Check to ensure chicken is cooked through.  If chicken is ready remove soup from heat, add spinach and stir until spinach is wilted.  Season to taste with salt and pepper.

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