Archives for the month of: February, 2014

Turned my “naked almonds” (skin peeled off after being soaked) into this delicious almond butter! Smooth and creamy with a roasted undertone and maple-y sweetness is a perfect nut butter combo. So good it might just get ate straight out of the jar…Not what it was made for but so not wrong

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1⃣Put 2c almonds in a bowl, cover with water and add 1/2T sea salt. Soak overnight.
2⃣Drain and rinse almonds then peel the skin off. It should pop right off if they were soaked long enough. Rinse again then place on dehydrator tray and dehydrate.
3⃣When fully dehydrated, place on baking sheet and roast at 350F until fragrant and starting to brown (10min ish?)
4⃣Let cool then dump into food processor or blender (I have tried both my vitamix blender vs my cuisinart food processor and I prefer the food processor, but use what you prefer). Turn on a process until a smooth and creamy texture is achieved.
5⃣While the almonds are processing, in a small bowl mix:
🔹1T pure grade B maple syrup
🔹1T coconut sugar
🔹1T sweet almond oil (light tasting oil of choice)
🔹1t vanilla extract
🔹1/2t sea salt
6⃣When the creamy texture is achieved, pour in maple mixture and turn back on. Mixture will thicken and “clump” so I drizzled more almond oil in until it smoothed out again (1-2T?). Taste and adjust ingredients to your liking.
7⃣Pour into glass container and store in the fridge. Enjoy!

**Easy version-soak almonds and roast without peeling or dehydrating then move on to step 4**

**Easier version-don’t soak, dehydrate, peel or roast, simply start with step 4**

“Naked Almonds” that have been soaked, peeled, dehydrated and roasted

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Had some grass-fed ground beef in fridge that needed to be used up. I was going to make paleo tacos but we had Mexican when we were out last night with some friends so I opted for a different direction. Hubby suggested something like shepherd’s pie so that’s what I went with. YUM! Just as good as the original even without the peas, corn or white potatoes.

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Sweet Potato-Cauli Mash
1⃣Peel and dice up 2 sweet potatoes
2⃣Rough chop 1 head of cauliflower
3⃣Place both in a pan, cover with water and boil until tender
4⃣Remove from heat and add in
🔹2T organic, grass-fed Butter, I use kerrygold (or fat of choice)
🔹1/2c Coconut milk
🔹S&p
🔹optional-1/4c Nutritional yeast if you want a slightly “cheesy” flavor to the mash
5⃣Mash and set aside

Meat Mixture
1⃣While mash is boiling, sauté in a large pan (larger than you need so you can mix everything in later):
🔹1T butter (or oil/fat of choice)
🔹1 large onion, chopped
🔹3 celery stalks, chopped
🔹1 large zucchini, chopped
🔹1T garlic, chopped
2⃣When starting to turn translucent, add in 1.5lbs of ground beef and brown
3⃣When meat is fully cooked, drain fat then add in:
🔹2 large handfuls of spinach
🔹2 tomatoes, diced
🔹2T tomato paste
🔹2T Coconut aminos
🔹optional-1T Sriracha (any hot sauce)
🔹s&p
🔹1t Chili powder
🔹2t Flavorgod garlic lovers seasoning (or garlic powder)
🔹1/2c Beef bone broth
4⃣Stir and taste to adjust seasonings to your liking then place cover on pan until spinach is wilted
5⃣You can either serve it immediately with a scoop of the meat mixture topped with a scoop of the mash or you can place it in a baking dish to reheat in the oven for later

Another “use up what’s left in the fridge/freezer” success story right here. This is a paleo dinner that is very easy, minimal ingredients and so much flavor all in a tiny bowl. It’s is a crockpot soup which makes it even easier! Italian sausage paired with tomatoes and peppers are a dream combo! Very Italian tasting…yum 🙂

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1⃣Slice 1.5lbs Italian sausage (mild/medium/hot or a combo) into 1/3″ pieces and place in a frying pan to brown on both sides. When both sides are browned, transfer meat to crock pot
2⃣Place 1T butter (cooking fat of choice) to melt then add in 1 small diced onion. Cook until beginning to turn translucent then add in 2 bell peppers (colors of choice (I used red and orange) that have been thinly sliced. Also add in 1T chopped garlic.
3⃣Cook for about 5 minutes until just turning tender then add in 1 can diced tomatoes. Season with Italian herbs, salt and pepper. Stir until heated thru then pour into crockpot with meat.
4⃣Top with 2c chicken bone broth or store bought stock
5⃣Cook on low for 4 hours or high for 2

I’ve been wanting to make these for a while now but had a few other recipes ahead of them to try out first. Today was “try to make delicious chicken nuggets” day and it was a huge success! The texture was amazing and the flavor was perfect. They take a little work but the batch I made ended up being huge! I’m freezing some to see how well they freeze and will post and update to let you know. I think they are going to freeze really well and all you will need to do it pop then back in the oven to reheat. (Hoping)

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Bowl 1-1 c Coconut flour

Bowl 2-3 large eggs, whisked

Bowl-3-toasted almond/coconut mixture:
1⃣In a food processor pulse until combined:
🔹1.5c shredded coconut
🔹1.5c almond flour
🔹S&P
🔹Garlic powder
🔹Season all
2⃣Place on a baking sheet and toast in the oven at 350F for about 15 minutes stirring every 5 minutes until all toasted
3⃣Remove and this is bowl three

Chicken filling:
1⃣In a food processor combine until smooth:
🔹3 raw chicken breasts
🔹1 large cooked sweet potato, skin removed
🔹2 eggs
🔹1/2c coconut flour
🔹1/4c coconut oil
🔹S&P
🔹Garlic powder
🔹Italian herbs
🔹Crushed red pepper

Assembly
1⃣Scoop a heaping tablespoon of chicken mixture, shape into a “nugget” and dredge in:
🔹bowl 1-coconut flour
🔹bowl 2-egg wash
🔹bowl 3- toasted almond/coconut mixture
2⃣Pan fry (I used bacon fat but you could use coconut or olive oil as well) until just golden brown, both sides of nugget then place on a baking sheet
3⃣Continue until chicken mixture is all gone then place baking sheet with par-fried nuggets into the oven at 350F for about 10 minutes until fully cooked through. Check one to ensure it’s fully cooked then remove from oven and serve!

**Easier Version:
🔹Simply dredge chicken mixture nugget in coconut flour, then pan fry and bake as directed

**Easiest version:
🔹Simply pan fry nugget and bake as directed without dredging with any coating

Dairy free, paleo, gluten free, refined sugar free and super delicious! This is a full-flavored homemade ice cream that you can mix up in the blender and put in a bowl to freeze. No ice cream maker required!

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1⃣In a blender add:
🔹1 can full fat coconut milk
🔹1/4c water
🔹2T honey
🔹1-2t peppermint extract (to taste)
***Optional add-ins:
🔹1t vanilla crème stevia (optional)
🔹1T arrowroot powder (optional but prevents ice crystals from forming while freezing, keeps it smooth and thickens it)
🔹1/4c hemp seeds (optional but add a nice boost of essential fatty acids and protein)
2⃣Blend until smooth then pour into freezer safe dish. Stir in 1/4c dark chocolate chips and place in freezer. Stir every hour until ready to eat! (Maybe 3 hours?)

Note-I saw a recipe for vanilla hemp seed ice cream online and decided to try them in this recipe, they really have a neutral flavor so they do not alter the taste at all. I liked the nutritional boost they give the ice cream and since I have a package to use up will definitely be adding them to all my ice cream recipes 😊