Category Archives: Food

Thai Coconut Chicken Soup (Crockpot | Paleo | Whole 30 )

I’m sure most of the world is feeling the warmth of spring and summer, but…in Seattle, we are NOT-UGH!!  But…while I’m sick of wearing layers upon layers, I never get tired of yummy soups!  Especially easy ones that are practically cooked without me!

This is a recipe that I’ve now done twice because after the first attempt was so well received, I obviously did it again!!  And it was all a fluke of things I just happened to have in my cupboard and fridge-WHOOP!

Ingredients (feeds 4 with leftovers)

  • 4-5 frozen chicken breasts (I’m ALWAYS on the fly.  If yours aren’t frozen, the timing should still work.  It might just mean the meat will be more tender)
  • 1 Can Full Fat Coconut Cream (check labels if you are on Whole30, I used Trader Joe’s)
  • 1 Can Chicken Broth (check labels if you are on Whole30)
  • 1 Tablespoon crushed ginger
  • 1 Tablespoon crushed lemongrass
  • 1 Teaspoon crushed garlic
  • 1 Medium to Large Onion Diced
  • 1/2 Cup Diced Carrots (I used organic Rainbow Carrots, because…duh FUN COLORS! :))
  • If you aren’t on a dietary restriction you could add 1/2 a box of Pasta (again, I go light on this end and used veggie pasta.  You could use gluten free OR 2 cups zoodles or sweet potato noodles etc if you are Whole30!)

Directions

  • Place everything in the crockpot, and you’re DONE!!!I  I always wonder if things look the way they should when I’m throwing things together, so…yes, it should look like this 🙂And then….after you take the chicken out and fork shred it (it will be SO tender!!)

THIS!

  • Unless, you want to add a noodle variation.  When you are about 10-15 minutes out, you can add the pasta or zoodles etc and they will cook to being tender.  I think they’d be mushy if you added them in at the beginning, but let me know if you try!  I even added them after the cook time when it was in “warm” mode, and it worked!

Another Recipe you might enjoy…

I posted one of my latest crock pot easy healthy dinners last week.

Crockpot Veggie Pasta and Turkey Meat Sauce

Honestly, I was on a crock pot roll lately.  Too much to do, no time to cook, yet I wanted yummy healthy food.  I didn’t have a recipe for either of these meals and both were DELICIOUS!  I’m saying this because a lot of times I see recipes that I like, but I don’t have the time or the ingredients.  THAT is the best part of the slow cooker.  I have taken tried and true recipes that involved multiple pots and hours of time of me in front of the stove, and rolled the dice throwing everything into the slow cooker in the morning.  Guess what?  They’ve all turned out fine!  Are they as amazing as the original?  Sometimes maybe not QUITE as much, but honestly…

It’s pretty darn good!

Enjoy!dit-elle-Lauren

Crockpot Veggie Pasta and Turkey Meat Sauce

I’ve been on a total crockpot kick lately.  That seems to happen every winter, and before the urge kicks in, I always think…

“Why don’t I use my crock pot more??!!”

Then, I do, and I think…

“Why don’t I use my crock pot more??!!”!!!

Every post I do on my crockpot meals, I wax poetic on the fabulousness of it, but then the spring and summer roll around and I forget about it.  I’m determined to make things all year round!  It’s SO easy, and the smell walking into your home after not being home all day/or even if you ARE home all day…YUM!!!

And I don’t know about where you live, but here in Seattle…spring has NOT sprung, and warm yummy dinners still sound amazing!

So, I decided to try spaghetti and meat sauce.  Total classic.  Total crowd pleaser when you have kids.  Pretty cheap too!  And…it can be healthy and easy!

blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-1 blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-2 blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-3 blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-4

Ingredients (feeds 4 with leftovers)

  • 2 lbs ground turkey. I like to make it heavy on the protein!
  • 1 Can of pasta sauce.  I used a 32 oz jar (check labels if you are on Whole30)
  • 1/2 teaspoon crushed ginger
  • 1/2 Teaspoon crushed garlic
  • 1 Medium to Large Onion
  • 1/2 Tablespoon Italian Seasoning.
  • 1/2 a box of Pasta (again, I go light on this end and used veggie pasta.  You could use gluten free OR 2 cups zoodles or sweet potato noodles etc if you are Whole30!)

Directions

  • Place Diced Onion, Crushed Ginger, and Crushed Garlic, Ground Turkey (Yes, I put mine in mostly frozen because…no time to dethaw, and it still worked out great!), Jar of Pasta sauce and Italian seasonings in the crockpot, and cook on low for 8 hours or high for 5.
  • When you are about 10-15 minutes out, you can add the pasta or zoodles etc and they will cook to being tender.  I think they’d be mushy if you added them in at the beginning, but let me know if you try!  I even added them after the cook time when it was in “warm” mode, and it worked!

Enjoy!dit-elle-Lauren

4 Ingredient Protein Packed Pancakes (gluten free)

These were a total spur of the moment “I have stuff that’s going bad, and I should probably make something!” recipe.

I had made a quinoa dinner earlier in the week that I’ll hopefully post soon (practically a one pot easy meal!)  So…why am I posting this before that?   was that good!!  And more importantly…THAT EASY!  Oh, and should I mention-HEALTHY?!

Because this was that good!!  And more importantly…THAT EASY!  Oh, and should I mention-HEALTHY?!

When it’s a trifecta, I know I should blog it!  Ok, when it’s a trifecta, and I actually take pictures, I know I should blog it 🙂 

What you need… (makes 20 mini pancakes or 10 medium)

  • One overripe banana
  • One cup cooked quinoa
  • 2 eggs
  • 2 tablespoons unsweetened Almond Milk
  • 1/8 teaspoon vanilla extract (optional)

What you need to do…

  • Mash the banana, add everything else, and mix a lot (baby got back! ok, nevermind…)

blog-4-ingredient-protein-packed-gluten-free-pancakes-2 blog-4-ingredient-protein-packed-gluten-free-pancakes-3She’s usually up for being my baking assistant, but not always the willing photography assistant.  Totally understandable since it was first thing in the morning  🙂blog-4-ingredient-protein-packed-gluten-free-pancakes-4 blog-4-ingredient-protein-packed-gluten-free-pancakes-5Above are Tablespoon mini pancakes for Maya, which she’s flipping (and are pictured stacked later)

Below are the 1/4 cup pancakes that I ate (as well as a few of her mini ones :)).
blog-4-ingredient-protein-packed-gluten-free-pancakes-6The mini ones were easier to photograph, and….could she be a better assistant???!! blog-4-ingredient-protein-packed-gluten-free-pancakes-8

Just for kicks, I entered everything into VeryWell.com.  If you eat the entire batch, it’s less than 500 calories and has 20 grams of protein!  Honestly, they were so filling, I ate half the batch myself, and then worked out.  I was totally satisfied until lunch!  Normally, I eat a lot more of-to be honest…processed calories usually, and am not as satisfied.  Lesson to be learned.  But, let’s be real.  This was super simple, easy, and quick to do, but…it wasn’t as quick as grabbing something with no clean up.  I GET IT!  I’ll let you know if they toast well haha.

Nutrition Facts
Serving Size 1 (423g)
Per Serving % Daily Value*
Calories 458
Total Fat 13.6g 21%
Saturated Fat 2.9g 15%
Trans Fat 0g
Cholesterol 327mg 109%
Sodium 160mg 7%
Potassium 564mg 16%
Total Carb 66.9g 22%
Dietary Fiber 8.2g 33%
Sugars 15.1g
Protein 20.5g

Enjoy!!dit-elle-Lauren

Paleo Apple Muffins with Steusel Topping

blog-paleo-apple-streusel-gluten-free-muffins-1Maya had a play date the other day, and I promised them we could make something.  I’ve been wanting to try a healthier apple muffin, and these turned out so good!!  You could leave out the walnuts for a nut free option for school!blog-paleo-apple-streusel-gluten-free-muffins-2 blog-paleo-apple-streusel-gluten-free-muffins-3
blog-paleo-apple-streusel-gluten-free-muffins-4 So moist and yummy!!blog-paleo-apple-streusel-gluten-free-muffins-5

Ingredients (makes 12 muffins or 24 minis)

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp Pumpkin Pie Spice or 1/2 tsp ginger and 1/2 tsp nutmeg
  • 3 eggs
  • 1/2 cup pure maple syrup
  • 4 medjul dates pitted
  • 1 tsp vanilla extract
  • 1/3 cup Unsweetened Almond Milk
  • 2 small apples, diced or about 1 1/2 cups

For the streusel-

  • 1/4 cup almond flour
  • 1 tsp coconut flour
  • 1 Tbsp Pure Maple Syrup
  • 1/2 tsp cinnamon
  • 1 Tbsp coconut oil
  • 1/3 cup chopped walnuts
  • pinch of salt

Instructions

  • Preheat the oven to 425 degrees.
  • Line muffin cups with muffin liners.
  • First, prepare the streusel topping by mixing everything together, except for the pecans, in a small bowl. Add the pecans and stir until well combined. Set aside.
  • In a medium bowl, mix together the dry muffins ingredients (almond flour through nutmeg).
  • In a large bowl, mix together the wet muffins ingredients (eggs through Almond Milk).
  • Add the dry mix to the wet and stir just until combined!  Fold in the apples.
  • Pour 1/3 cup of batter into each muffin cup. Sprinkle the streusel on top.
  • Bake at 425 degrees F for 5 minutes and then lower the temperature to 350 degrees F  and for another 8 – 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Mini muffins only needed 8 more minutes but larger muffins may need up to 15.
  • Let the muffins cool in the pan for 10 minutes and then remove the muffins to a wire rack to cool completely.
  • These are super moist and need to be kept refrigerated in an airtight container after the first 24 hours.

Recipe adapted from Texanerin Baking.

Enjoy!

dit-elle-Lauren

Blood Orange, Almond and Ricotta Cake

I was introduced to Tartine a few weeks ago when visiting San Francisco. I thought we had stumbled upon a small local bakery café.. not realizing it was THE Tartine.. world famous for their amazingness. Delicious looking tarts, croissants, quiches and more on were on display and I was not optimistic there were GF options.. but of course there were! 🙂 And behind the glass the server pointed out some beautiful tiny orange almond ricotta cakes.

The cake was delicious and my daughter (6 yrs) ate a whole piece of ham and cheese quiche. Tartine was just as amazing as the 6k+ reviews on Yelp rave about. And of course I couldn’t not try to make the cake! 🙂

 

Ingredients

  • 1/2 cup brown sugar
  •  1 tablespoon water
  •  3 large eggs, separated
  •  2/3 cup (135 grams) granulated sugar
  •  2 blood oranges, or another orange of your choice
  •  1/2 cup (4 ounces or 115 grams) unsalted butter, softened
  •  2/3 cup (165 grams) ricotta
  •  1/3 cup (45 grams) cornmeal
  •  1 cup (135 grams) firm-packed almond flour or meal
  •  1/2 teaspoon fine sea salt
  •  1/4 cup apple, quince or apricot jam (optional, for glossy finish)

Directions

Heat oven to 300 degrees F. Butter a 9-inch round cake pan and line the bottom with a round of parchment paper.

Stir brown sugar and water together so they form a thick slurry. Pour into prepared cake pan and spread thin. Set aside.

Whip egg whites in a medium bowl with an electric mixer until they hold thick peaks. Set aside.

Place granulated sugar in a large mixing bowl. Finely zest both oranges over it.

Cut both oranges in half. Cut one of the halves into paper-thin slices and arrange slices over brown sugar base in cake pan. Juice other three halves (I had about 1/3 cup juice) and set juice aside.

Add butter to zest and granulated sugar in large mixing bowl and beat with an electric mixer (you can use same beaters you just did for egg whites) until light and fluffy. Add egg yolks, one at a time, and beat to combine. Add juice and ricotta; mix until smooth. Sprinkle salt over batter, then add almond flour and cornmeal and mix until just combined. Gently fold in egg whites.

Scoop batter in large dollops over prepared cake pan base. Gently spread batter flat, trying not to disturb orange slices underneath. Bake in heated oven for 35 to 40 minutes [updated to warn that this took longer for many people, but remains accurate for my oven– better to check early than late], or until a toothpick inserted into the center comes out clean and then (my preference) for 5 more minutes. The final cake is so moist, almost damp, I found the extra baking time beneficial.

Cool cake in pan on rack for 5 minutes, and then run a knife around the side and invert onto a cake plate. If any orange slices don’t come out easily, just gently arrange them on the top of the cake. If desired, heat jam until loose and brush over cake top for a glossier finish. Let cool and cut into slices. This would be delicious served with an extra dollop of ricotta, creme fraiche or barely sweetened whipped cream. The cake keeps at room temperature, but we prefer it from the fridge.

Thank you Smitten Kitchen! Visit their page for beautiful pictures and more tips on making this cake: https://smittenkitchen.com/2016/01/blood-orange-almond-and-ricotta-cake/

 

dit-elle-Esther

Paleo Cherry Coconut Flour Muffins with Dark Chocolate Drizzle

Every year thus far for Maya’s birthday I’ve made some kind of pumpkin cake or pumpkin muffin, since her birthday is in October.  This year, I finally gave her a choice.

SO not like me haha.  And then…she picked my favorite birthday dessert-CHERRY!

Ok, for me, I picked Betty Crocker Cherry Chip Cake with Cherry Frosting every year growing up.  OMG, sugar BOMB!!!  And truth be told…I LOVED IT!!!!

BUT…I’m determined for Maya to love healthier althernatives, and so far, it’s working!  What she doesn’t know, she doesn’t know.  And natually sweetened treats, are treats!

I’m sure that’s going to bite me in the ass, but…until then….

I mainly used Coconut Mama’s recipe, but just added diced up frozen organic cherries and then drizzled some dark chocolate on them to make sure the kids in Maya’s class were more apt to eat them!
blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-1 blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-2 Using cocunut flour can be challenging, so I love to see what the consistency looks like!  In my opinion, it’s more cookie dough like than muffin, but it all works out in the end!blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-3The original recipe called for only filling it to 3/4th full batter, but mine never raise that much, so…I filled them up!
blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-4 And Maya drizzled dark chocolate on them once they came out of the oven…blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-5 blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-6 YUM!blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-7

Ingredients (makes 12 muffins or 24 minis)

  • 3/4 cup of coconut flour
  • 1/2 Teaspoon of baking soda
  • 1/4 Teaspoon of sea salt
  • 6 organic eggs
  • 1/2 Cup of coconut oil, melted
  • 1/2 Cup of pure maple syrup
  • 1 Teaspoon of vanilla extract
  • 1 Cup frozen cherries diced

For the drizzle

  • 1 Cup Dark Chocolate
  • 1 teaspoon coconut oil

Instructions

  • Pre-heat oven to 350 degrees.
  • In a small bowl, mix all dry ingredients together and set aside.
  • In a medium bowl, beat eggs and mix in melted coconut oil, honey, vanilla, and diced cherries.
  • Add dry ingredients and mix well.
  • Let sit for 3-5 minutes or until coconut flour has absorbed the liquid.
  • Scoop batter into prepared muffin pan.
  • Fill each muffin tin ¾ full of batter.
  • Bake for 25-30 minutes.
  • Let muffins cool.
  • Microwave chocolate and coconut oil in 20 second increments until smooth.
  • Drizzle over muffins and enjoy!
  • Store in airtight container in refrigerator.

Enjoy!

dit-elle-Lauren

Grilled Orange Chicken with Onions and Quinoa

Last week I posted a recipe for a easy, refreshing, delicious Clementine Goat Cheese Salad.  I mentioned in that post, that I made this dish to go with it, and here it is!

I rarely use recipes (ironic, no?!), but one thing I love doing, is repeating flavors in the different dishes of the meal.  I used the same flavors in the chicken, the quinoa, and also the salad.  It cuts down on needing a bunch of different ingredients, and makes everything go so well together!

blog-orange-onion-chicken-and-quinioa-1This tastes great on it’s own, but even better when paired with the salad… blog-orange-onion-chicken-and-quinioa-2

What You Need… (feeds 4)

  • 4  Chicken Breasts
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Tsp Minced Garlic
  • 1 Sprig of Rosemary or 1 Tablespoon
  • 1 Medium sized Orange
  • 1 medium sized onion
  • 1 Cup uncooked Quinoa (Omit or sub out with cauliflower rice for Paleo/Whole 30 option)
  • Sea Salt and Pepper to taste.

What You Do…

  • Pour Olive Oil, Garlic, Rosemary, and juice from half the orange, into a small bowl and stir.
  • Take 2/3rds of the liquid and pour over chicken breasts in a large bowl or zip lock bag.  Slice the other half of the orange and place inside bag/in bowl.  Salt and Pepper to taste.  Let that all marinate for 30+ minutes.  If you want to do this in the morning and let it marinate in the refrigerator all day…even better!
  • Slice Onion in 1/2 inch slices and drizzle with olive oil, salt and pepper.
  • Light your grill to medium heat and let it get hot.
  • Take quinoa and either place in a rice cooker (what I did) and add left over 1/3rd mixture from above and cook.  It’s usually done in 20 minutes.
  • Or, if you don’t have a rice cooker, cook on stove top with 2 cups water plus added 1/3rd left over mixture.  Bring to a boil.  Lower heat and let it cook covered for another 15 minutes.  Let it sit for another 5 minutes covered but with the heat turned off.  Fluff it up.
  • While Quinoa is cooking place chicken, onions, and orange slices on the grill.  Cook on each side for 7-8 minutes (depending on breast size).
  • Layer quinoa in a serving dish (I drizzled a little of the salad dressing over the top, but you could just drizzle with a little olive oil), then top with chicken, onions, and oranges.

Enjoy!!

dit-elle-Lauren