Archives for posts with tag: paleo

Tonight, our dinner was a paleo “pasta” dish. Zucchini spiralized noodles with jalapeño sausage and a coconut milk sauce turned cheesy using nutritional yeast. Super easy, delicious and filling!

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1⃣Dice up 5 sausages into 1/4″ pieces and brown both sides in a frying pan (sausage flavor of your choice, I used jalapeño)
2⃣While those are browning, spiralize 4 zucchini
3⃣When the sausages are browned on both sides, stir in the zucchini noodles to heat thru and turn off heat
4⃣while the noodles are heating, in a small sauce pan combine:
🔹1 can full fat coconut milk
🔹1/4c nutritional yeast
🔹1 garlic clove, diced
🔹s&p
🔹garlic powder
🔹onion powder
🔹crushed red pepper
5⃣when sauce starts to simmer and is hot, pour into noodles and sausage and serve

Serves 4-5

Very easy one pan dinner! Found some all natural, no fillers or nasties added chicken sausage at Sam’s Club. These ones were spinach and asiago chicken sausage and they were amazing. Wanted to have them in a dish, not “hot dog” style so I came up with this!
(True paleo if you choose a sausage without cheese in it, but paleo if you eat dairy in your version of paleo)

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1⃣Cook spaghetti squash via desired method
2⃣Slice 5 spinach & asiago chicken sausage links (or desired flavor) into 1/4″ pieces and put in a large pan to brown
3⃣Chop one head of broccoli into small florets and put in pan of sausage while it’s browning
4⃣When sausage is brown on both sides, pour in 1 can garlic and onion flavored diced tomatoes (regular would work as well, but if you use regular, I would dice an onion and add it along with some garlic when you add the broccoli to sauté)
5⃣Add in 1c chicken broth, cover pan and simmer for 5-10min until broccoli is tender
6⃣When tender, add in spaghetti squash, season with s&p, mix and serve

Serves 4-6

**Can also be a make-ahead, simply let it cool after mixing everything together, then either keep it in the covered pan to reheat over the stove or place it in a 9×13″ baking dish to be reheated in the oven.

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 😊

Homemade almond butter…made from organic raw almonds that were soaked for 24hrs in water with sea salt, then dehydrated overnight, followed by being roasted in the oven and finally were blended with a few other wholesome ingredients to create the creamiest and most delicious tasting almond butter you’ve ever had! I suppose you could just pour some almonds in the blender and mix them up, but the end product would definitely not be the same! The beauty of making your own is that you can add in different ingredients to customize the flavor to be whatever your little heart desires. I chose to make this one original with a hint of vanilla.

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1⃣Soak 2c organic raw almonds in 5c of water with 1t sea salt overnight
2⃣Rinse then dehydrate at 150F for 8-12hrs
3⃣Roast dehydrated almonds in the oven if you would like your almond butter to have that “toasty” flavor, if not skip this step
4⃣Place almonds in your blender (I used vitamix so not sure how long others take) along with:
🔹2T coconut oil
🔹1/2-1t sea salt to taste
🔹1t pure vanilla extract
5⃣Blend on high for about a minute (may be longer) using the tamper if necessary (I put mine in directly from the dehydrator and they were hot so they mixed easily) until a smooth texture is achieved. Taste to see if flavors need adjusting, if not, you’re done!
6⃣Store in the refrigerator

**This if another one of my base recipes. There are so many add-ins that can be used for almond butter. Some ideas are coconut sugar, pure maple syrup or maple extract, banana, honey, caramel extract, coffee extract, etc!**

Spaghetti-style stuffed kabocha squash is an easy 4 ingredient dinner idea! This is a great make-ahead meal. Assemble the layers then refrigerate. About 30 minutes before dinner, simply pop then in the oven to reheat and they are good to go! The four ingredients are squash, ground meat, marinara and quark/greek yogurt. That’s it! This can also be made paleo by not adding the layer of quark/greek yogurt

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1⃣Cut kabocha squash (or squash of choice) in half and scrape out the seeds. **Optional-place 1/2T grass-fed, organic butter (coconut oil, olive oil, your choice) in the “bowl” of the squash.** Place both halves cut side up in a baking dish with 1/2″ water in the bottom of the pan. Cover with foil and bake 425F until fork tender all the way through. (Cooking times will vary depending in size of squash. I had two small squash and it took about 30min.) Remove foil when they are almost done and continue to cook uncovered.
2⃣While the squash are cooking, brown 1lb ground meat (I used venison but beef, turkey, chicken, etc. would all work). You can add in diced onion, garlic, s&p if desired. When meat is completely cooked, pour in one jar of organic marinara (with no added sugar-read your ingredients!) and let simmer on low until squash are done in the oven.
3⃣When squash are done, remove from oven and scoop a dollop of quark or greek yogurt into the “bowl” then top with a scoop of the marinara/meat mixture. (Optional-top with shredded cheese such as Parmesan or mozzarella.) To make this paleo, simply omit the quark/greek yogurt and don’t add the cheese on top.

**For a make-ahead simply assemble the squash bowls, let then cool, then refrigerate in a covered container. About 30 min before dinner, pop them into a 350F oven and cook until heated through**

I have seen a variation of this recipe going around for a while now. It uses nutritional yeast to make the kale taste cheesy. After scouring for what looked like the perfect recipe for me (that I never found), I decided to combine a few common ingredients I saw, plus added my own and I’m sure glad I did! These were delicious. So, so good! I made these in my dehydrator so it was no fuss. Only a few left, definitely making more soon 🙂

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1⃣Soak 1c raw cashews for a few hours ahead of time
2⃣Cut 1 large bunch of kale into large chunks being sure to remove the stem
3⃣Wash and spin dry then lay out on a towel to dry
4⃣When the cashews are done soaking, drain and rinse them, then place them in a blender
5⃣To the blender with the cashews, add in:
🔹1/2 red bell pepper, cleaned and seeds/ribs removed
🔹1/4c melted coconut oil
🔹1/2c nutritional yeast
🔹few shakes of hot sauce (1t)
🔹1 garlic clove, chopped
🔹juice of half a lemon
🔹few shakes of coconut aminos (1-2T)
🔹optional-salt to taste
🔹optional-pitted date for a little sweetness (I did not add this in though, but thought it could be a nice touch if you desired)
6⃣Blend until smooth and creamy, taste to see if anything needs adjusting
7⃣Place dried kale in a bowl and pour sauce over top, mix kale/sauce with your hands until each piece is coated then place on your dehydrator trays and dehydrate on 135F for 3-6 hours. Test toward then end to make sure they are crispy.

I love homemade almond milk and if you have never had it, you should definitely give it a try! Tastes way different (which is disturbing) and far better than store bought. Also, it’s a lot cheaper AND it doesn’t have any of the nasty ingredients that all of the store bought brands have. Nothing goes to waste with this almond milk either. I save the pulp to be dehydrated into almond flour for baked goods. I love my life. Choose to be healthy.

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Almond Milk
1⃣Soak 1 cup of raw almonds in 4 cups of water with a pinch of salt overnight
2⃣Drain and thoroughly rinse almonds and place in a blender
3⃣Also to the blender add:
🔹4c water
🔹pinch of salt
🔹2 pitted dates (optional)
4⃣Blend until thoroughly mixed and almost reaches a smooth texture
5⃣Pour into a nut bag (or thin cotton dish towel over a strainer over a bowl) and squeeze all of the milk out of the pulp (reserve pulp to be dehydrated into almond flour)
6⃣Store in the fridge, good for 5-7 days (shake before pouring as it may separate which is normal)
**Optional add-ins: cinnamon, vanilla extract, pure maple syrup, honey, raw cacao…add-in possibilities are endless!**

Almond Flour
1⃣Pour pulp onto dehydrator tray lined with parchment paper into a thin, even layer
2⃣Dehydrate around 115F for 4-12 hours (depending on amount, moisture, and thickness of pulp) until dry and crumbly
3⃣Store in the freezer until ready to use

Almonds, water, dates and salt in the blender

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Pulp poured into thin dish cloth ready to be squeezed

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Pulp on dehydrator tray

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