May3

Un-Granola Bars

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Un-Granola Bars

I was recently invited to the local launch of a Paleo-inspired food line.  The problem that I had was that the chefs creating this food were not Paleo themselves and made things much too sweet and used questionable amounts and types of sweeteners.  While I’m ok with the occasional sweetener, especially for kids, I’m not ok with just making “Paleo” versions of super sweet confections and eating them on a daily basis.  So, I decided to make my own, not so sweetened, version of a granola bar.  It turned out great!  Please know that you can use whatever variation of nuts, seeds and fruit you have on hand.  You can even omit the fruit altogether and it will turn out great.

Ingredients

1 cup raw cashews
1 cup raw walnuts
1 cup raw almonds
1/2 cup raw sunflower seeds (no shell)
1/2 cup raw pumpkin seeds (pepitas)
1/4 cup unsweetened raisins
1/4 cup unsweetened dried cherries
1/4 cup finely shredded, unsweetened coconut
1/5 oz bittersweet chocolate, chopped (optional)
2 pinches of salt
1/3 cup coconut oil, melted (you can use butter if you can tolerate it)
2 Tbsp. vanilla extract
2 Tbsp. honey (optional)

Directions

  • In a food processor, pulse the cashews, walnuts and almonds until ground into large and small chunks.  Pour into a large bowl
  • Place the seeds and dried fruit into the food processor and pulse until finely chopped.  Add to the bowl of nuts.
  • Stir the coconut, chocolate (if using), and salt into the nuts and seeds
  • In a small bowl combine the coconut oil or butter, vanilla and honey (if using)
  • Pour over the nut mixture and stir until thoroughly combined.
  • Press into a 9×13 in glass baking dish or a 1/4 sheet baking pan.
  • Cover in plastic wrap and refrigerate for at least an hour.  You can place it in the freezer instead for half the time.
  • Slice and place in individual bags.  Keep in the freezer for up to 1 month.
May1

Firehouse Chili Verde

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Firehouse Chili Verde

This recipe has been highly coveted (by me) for a while now.  My family’s long time friend, Bill, is a Seattle firefighter and a fantastic cook.  His family chose to go Paleo just over a year ago and he has been prolific at converting recipes and creating new ones within Paleo guidelines.  This is one of his best.

Please do not be discouraged by the amount of steps in this recipe.  The time taken is well worth the end result.  You will also have delicious leftovers to enjoys for days to come!

I have been eating the leftovers for breakfast, lunch and a few dinners. It is fantastic pan fried with a couple of eggs on top for breakfast.

Serve this with avocado cream and lime wedges.

Ingredients

4-6 lbs. pork shoulder or butt (cubed into 3-4 inch chunks)
4 pieces bacon, chopped
1 onion
3 jalapeno  (fire roasted – directions to follow)
4 cloves garlic, finely chopped
4 fresh tomatoes, chopped
4 cans fire roasted chiles (I used 4 oz, but Bill uses 7oz cans)
2 large cans tomatillos, drained
4 cups low sodium chicken stock
1 Tbsp. dried oregano
2 tsp. cumin
2 bunches kale, washed and roughly chopped
salt and pepper

Directions

  1. In a large dutch oven over medium-high heat, brown the chopped bacon until cooked and fat is rendered.  Remove bacon to a paper towel lined bowl, set aside.

2.  Meanwhile on a gas burner or under the broiler, char the skin of the jalapenos until blackened.  Wrap in a couple of paper towels to cool.  When cooled down a bit, use the paper towels to slide the charred skin off of the peppers.  Pull out the seeds and remove the stem.  Chop the flesh and reserve.

   

4.  Season the cubed pork shoulder generously with salt and pepper.  Heat all of the bacon fat on high and brown the pork in the bacon fat, turning until most sides are golden brown.  Remove browned pork to a separate plate and set aside.

5.  Turn the heat down to medium and add the onion, chopped jalapenos and garlic to the pan.  Season with salt and pepper and saute, scraping up any browned bits accumulated on the bottom of the pan.

6.  Add the chopped tomatoes, cans of fire roasted chilis, the oregano and cumin.  Stir

7.  Next add the tomatillos by grabbing a couple and crushing them in your hand over the pot, then just drop them in.  Continue with this until all of the tomatillos are crushed and added to the chili.  Saute with a wooden spoon.

8.  Add about 1 cup of the chicken stock to deglaze the pan and continue to cook.

9.  Add half of the kale to the pot.  Add another cup of chicken stock and cover the pot.  Let the kale steam for 2-3 minutes.  Remove the cover and add the other half of the kale.  Add a third cup of chicken stock and cover until the kale is wilted, about 2-3 minutes more.

   

10.  Place the pork back into the pot with the vegetables.  Cover and cook over low heat for 2-3 hours.  Alternately, you can preheat the oven to 350 degrees and cook for the same amount of time.

11.  To finish the recipe, uncover the pot and taste the broth.  Adjust the seasonings to taste.  Add the reserved bacon back into the pot and serve with avocado cream, lime wedges and hot sauce.  Enjoy!

Apr19

Chocolate Chip Cookies

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Chocolate Chip Cookies

These are very close to tasting like the delicious, melt-in-your-mouth, chocolate chip cookies prior to going grain-free.  This is a splurge for me, though, since it has a little more sweetener than I would like.  But, for a treat or a birthday party or gathering, they are great.  They are best eaten within a couple of hours of baking, so plan wisely.

Ingredients

1 cup butter, nearly melted (you can use coconut oil instead)
3/4 cup honey, agave or coconut palm sugar (I used a combination)
2 cups almond flour
1/2 cup coconut flour
2 tsps. baking soda
1 tsp. salt
1 1/2 cups chocolate chips or chopped chocolate (72% cocoa or higher)

 How Do I Make These?

  1. Preheat the oven to 350° F.  Prepare 2 baking sheets with parchment paper.
  2. In a large bowl, beat the butter and honey (or agave or coconut palm sugar) on high until creamy and the butter has turned a lighter shade of yellow.
  3. In a medium bowl, combine the almond flour, coconut flour, baking soda and salt.
  4. Add 1/2 of the dry ingredients into the butter and beat until combined.  Add the remaining dry ingredients and beat until fully incorporated and batter is smooth.
  5. Using a rubber spatula, fold the chocolate into the batter until completely dispersed.
  6. Using a small ice cream scoop or a large spoon, scoop about 2 Tbsps. of batter onto the cookie sheets spacing about 1 inch apart.
  7. Bake at 350° F for 15 minutes, rotating halfway through.  Check on them during the final 2-3 minutes of cooking to make sure they are properly browned.  If they aren’t browned enough, add 2-3 minutes.
  8. Let cool slightly and remove to cooling rack
  9. Enjoy!
Apr19

Snickerdoodles

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Snickerdoodles

These were a kid favorite this past week.  I had made them for a neighbor, but the reserves were gone in minutes.  My 4-year old has asked me everyday if we can make these again T-O-D-A-Y!

Ingredients

1/2 cup butter, softened
1/2 cup coconut palm sugar (maple syrup, agave or honey work well in combination with the sugar)
1 egg
1 tsp. vanilla extract
1 cup almond flour
1/4 cup coconut flour
1/2 tsp. baking soda
1/4 tsp. salt

Coating
1 tsp. cinnamon
1 Tbsp. coconut palm sugar *
*if you do not have palm sugar, use 1 Tbsp. honey or agave and add 1 tsp. of coconut flour.  Combine until crumbly.  If it is too gooey, then add 1/8 tsp. cinnamon and 1/8 tsp. coconut flour until crumbly consistency is reached

Directions

  1. Preheat the oven to 350° F.  Prepare 2 baking sheets with parchment paper.
  2. In a large bowl, beat the butter and sweeteners until smooth and creamy.
  3. Add the egg and vanilla and incorporate until smooth
  4. In a separate bowl, combine the almond flour, coconut flour, baking soda and salt.
  5. Add the dry ingredients into the butter mixture and beat until fully combined and very smooth.
  6. Place in refrigerator for 5-10 minutes.
  7. Meanwhile, in a very small bowl, combine the cinnamon and palm sugars and set aside.
  8. Remove the batter from the fridge.
  9.  Using a tablespoon, scoop a spoonful of batter and drop it into the cinnamon sugar bowl.  Roll it around in the cinnamon-sugar until coated.  Shake off excess and place on a cookie sheet.  Press down slightly to flatten and shape the cookie.
  10. Repeat step #9 until all batter is used.  Be sure to space cookies about 1-2 inches apart.
  11. Bake at 350° for 12-15 minutes, rotating halfway through.
  12. Remove from the oven and let cool for 10 minutes.  Remove to a cooling rack and serve!
Apr18

Chicken and Dumplings

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Chicken and Dumplings

This was one of my favorite meals prior to changing my lifestyle to Paleo.  I have been working on this for awhile and have finally arrived at a recipe I like…and it’s Paleo too!  The dumplings are very filling as they are made with coconut flour which is so fibrous.  They also absorb some of the herbs in the broth, creating herbed biscuits without even trying.  I hope you like it!

Ingredients

10-12 boneless, skinless chicken thighs, cut into large chunks
2 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
3-4 carrots, chopped
3 large or 4 small sweet potatoes, peeled and chopped
1 bunch kale or spinach, chopped (optional)
any other vegetable you want can be added
4 cups chicken broth
1 can coconut milk – full fat
2 Tbsps. dried thyme
2 Tbsps. dried basil
1 tsp. dried marjoram or oregano
salt and pepper to taste
2 tsp. arrowroot powder for thickening (optional)

 Dumplings

4 eggs, separated
1/4 cup butter or coconut oil, melted
1/4 c. coconut flour
1/2 tsp. baking soda
1/4 tsp. salt

Directions

  1. In a large stock-pot over medium-high heat, warm the olive oil for 2-3 minutes.  Add the onion and saute until just starting to brown.
  2. Add the garlic, celery and carrots and stir to combine. Season with salt and pepper and saute until they get some color, about 10-15 minutes.
  3. Add in the thyme, basil and marjoram or oregano and saute until fragrant.
  4. Add in the chicken and brown on high.  Season with salt and pepper.  Saute until browning, but not cooked through, about 10 minutes.
  5. Add the chicken broth and coconut milk.  Bring to a boil. (if you want a thicker sauce, add the arrowroot powder here)
  6. Reduce heat, cover and simmer for 10 minutes.
  7. Meanwhile, make the dumplings:  In a medium bowl, whip the egg whites until stiff and about 4 times their original size.  In another medium bowl, combine the butter, coconut flour, baking soda and salt.  Stir until smooth.  Gently whisk in the egg whites into the batter until they are completely incorporated.  Place in refrigerator until ready to use.
  8. Remove the lid on the pot and add the sweet potatoes and kale or spinach, if using.  Stir to combine and taste.  Adjust seasoning as necessary.
  9. Remove the dumpling batter from the fridge.  Using a small ice cream scoop or spoon, drop batter on top of the stew, spacing evenly over the top.  (These will expand as they steam)
  10. Replace the lid on the pot and return heat to medium.  Steam the dumplings for 15 minutes.  Remove the lid and cook for another 5-10 minutes.
  11. Remove from heat and let cool for a couple of minutes.
  12. Serve, scooping chicken, broth and veggies into a bowl and topping off with a dumpling or two!