Category Archives: Food

Papusas

My sister was in Peru recently and brought back this fabulous recipe – Salvadoran Papusas. So easy, so fun! Basically mix finely ground corn meal (called masa harina or masa de maiz) with water, add whatever toppings/stuffings you want (like cheese, herbs, cooked meat, veggies) and fry in a dry pan (no oil). I topped with Cilantro Lime Crema and these were delicious!

Ingredients

Finely ground corn meal
Water
Toppings/stuffings: cheese, spices, veggies, cooked meat. I did these simply with some cheddar jalapeno cheese.

Directions

Put corn meal in a bowl and add water stirring until a soft dough forms
Shape and stuff with toppings
Fry 1-2 minutes per side or until golden

More info on these delightful papusas or ‘stuffed pockets’ http://www.whats4eats.com/breads/pupusas-recipe or on Wikipedia.

Super Mom Tip: fun recipe for kids to help make. Have them do the stirring and shaping and you do the cooking! 🙂

Paleo Peach Crisp

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Have an abundance of sweet juicy peaches? This is a wonderful paleo peach crisp – the combination of peaches and a toasted almondy crust is… as my daughter Ava says… “de – de – de – de – delicious”! We added some wild blueberries – any berry would be a fabulous addition! Vanilla ice cream on the side or a drizzle of chilled coconut milk for paleo fans – is amazing too!

Sweet juicy peaches with a toasty almond crust – mmm perfection!

Ingredients

2 pounds peaches, sliced
1¼ cups blanched almond flour
⅛ teaspoon celtic sea salt
2 tablespoons butter or palm shortening
1 tablespoon maple syrup
½ teaspoon vanilla extract

Directions

Place peaches in an 8×8 or round pie baking dish
In a food processor, combine almond flour and salt
Pulse in butter, maple syrup, and vanilla
Sprinkle topping over fruit
Bake at 350º for 35-45 minutes
Remove from oven, then cool and serve

Serves 4

Place fruit in pan and sprinkle the topping on

Blueberries, raspberries or blackberries would make a fabulous addition

Thanks Elana’s Pantry!

Chicken and Spinach Stuffed Sweet Potato with Soft Boiled Egg! // Paleo // Whole30

2 Replies

What is it about soft boiled eggs? I’ll tell you. The soft ooey goey yolk!!! They make just about anything they are on look DELICIOUS and taste decadent! So…I figured I better add it to my first attempt at a Whole30 dish that I was going to make for the boys 🙂 It worked! They devoured it!!Ingredients

4 sweet potatos (or, however many people you have. If you get ridiculously large ones like I did, you can cut them in half per serving)
6 cups spinach
2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon crushed garlic (I cheat and use Trader Joe’s pre crushed :))
2-3 large bone in chicken breasts or if you’re in a pinch for time a rotisserie chicken and shred the breasts from it (I’m not a big fan of dark meat, but you could use all of it!) Bone in is so much juicier and easier to shred.
4 Eggs (or as many people that you have)

Directions

Cook chicken ahead of time (to make shredding easier) by coating with 1 Tbl Olive Oil and use crushed sea salt/pepper. Bake in preheated oven 375 until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F. Or, you could BBQ on med 10-15 minutes each side depending on size.
Place sweet potatoes on a baking sheet or a baking pan, pierce with a fork and bake for an hour, or until the inside is soft. It took my ginormous ones an hour and 15, so fair warning if you are on a time schedule for dinner!! 😦
Start boiling water for the eggs. Once water is boiled, add eggs. Boil for 6 minutes. Drain the hot water and add cold water a few times until they are completely cool. Once cool, peel and set aside to put on top of dish. Good luck getting all of them to completely come out of the shell. I’ve never been able to! :{ Feel free to make extra if you are serving to people that care haha.
Dice up the red onion
Sautee 2 Tablespoons of Extra Virgin Olive Oil with red onions and garlic for about 5 minutes
Shred the chicken and add it to the above.
Toss in the spinach until it’s wilted.
When potatoes are done, take them out, cut in half if big, or slice down the center if small or medium. Crush it up a little. Spoon on chicken and spinach mixture. Top with soft boiled egg.

Enjoy!

40 Clove Garlic Lemon Chicken // Paleo and Whole30

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I’ve seen this recipe in various forms, and have been so intrigued by all the garlic! 40 cloves sounds like a lot, but it really isn’t! I might add more next time I make it. When it bakes, it gets golden on the outside and buttery smooth on the inside. It’s not overpowering at all and so delicious!! I added some onion and lemon to give it a little more flavor, and I think next time I will throw in some grape tomatoes!Ingredients

4 chicken breasts (I used boneless and skinless, although you could use bone in!)
40 garlic cloves, peeled (I bought pre-peeled cloves from Costco, and yes, I counted them :))
One large yellow onion cut into 1 inch pieces.
2 lemons cut into 1/4 inch slices and quartered.
1/4 cup olive oil
sea salt & freshly ground black pepper, to taste (I did about 20 grinds for the pepper and 10 for the sea salt)
Garnish with fresh basil (mainly because I have a basil plant that I’ve managed to keep alive! :))

Instructions

Preheat oven to 400 degrees.
Put chicken breasts, garlic, and lemons in a big bowl. Pour olive oil over the entire mixture, salt and pepper to taste and toss until everything is evenly coated.
Pour into 9×13 pan and cover pan with aluminum foil.
Bake for covered for 30 minutes.
Uncover and cook for 15 minutes uncovered or until chicken is cooked all the way through.

(I used really large chicken breasts and did them for an extra 10 minutes.)
I served it over quinoa, but it would be fine all by itself with a salad or with some crusty artisan bread that you could smear the garlic on YUM!!! (Not Paleo or Whole 30 if you do this :))
Enjoy!!

Grilled Chicken, Onions, and Peaches with Avocado Tomato Salsa // Paleo and Whole30

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I love when one ingredient is the basis for a meal. In this case it was some peaches that I bought that weren’t quite ripe, but I was itching to eat them. So…I BBQ’d them! I swear everything tastes better when you put it on the grill! Although, I may still be still flushed with my new found grilling ability 🙂 Ingredients (to serve 4)

2 peaches (I used ones that were almost ripe, but still a little on the firm side)
4 boneless chicken breasts
1 large sweet onion
1 avocado
10 cherry tomatos
3 large leaves of basil
Extra Virgin Olive Oil (amount not measured, but will describe in instructions :))
Sea Salt and Pepper

Directions

Light your grill and set it to a medium heat.
Cut your onion into 1/2 inch slices
Season the chicken breasts and onion with olive oil, sea salt and pepper.
Set both on the grill for 8-10 minutes (depending on the size of your chicken breasts)
Cut peaches in half and lightly coat with olive oil and a little bit of sea salt.
At the 8-10 minute mark, flip both the chicken and onion and add the peaches to the grill.
Cook everything for another 8-10 minutes until chicken cooked all the way through.
During the cooking, cut avocado and tomatoes into 1/2 inch squares. Dice up the basil and toss all together in a bowl.
Layer everything together and ENJOY!!! 🙂

Paleo Chocolate Almond Banana Ice Cream Shake // Healthy Wendy’s Frosty!!

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I loved the Paleo Banana Coconut Ice Cream Pies so much that I decided to try another variation. I’m not a big fan of chocolate all on it’s own, but I do like chocolate flavored things. I decided to skip the crust this time, and just make the “ice cream” all on it’s own.

I topped it with crushed almonds, shaved unsweetened coconut and fresh blackberries that Maya and I picked (ok, the ones SHE picked went directly into her belly as seen here :)).

Truth be told, I’ve made this twice in the last few weeks haha. The first time, it got devoured before I could take pictures of it, so of course I had to make it again!! The 2nd time I made it, I substituted some chocolate protein powder and convinced myself it was actually ok to have for dinner 🙂 It was just me and Maya because the Huz and the boys were out of town. Sometimes I feel like I’m constantly saying “no” to Maya or telling her to not do things all day long. This felt like a much deserved treat for being the sweet kid that she is. Ok, I wanted it too 😉 For some reason the first time in the bowl, I thought it just tasted like chocolate soft serve, but as soon as I put it in a big glass cup, all I could think about was a Wendy’s Frosty!! So delicious!Ingredients (makes 6 Servings about 1 overflowing Cup or 4 milkshakes :))

Ice Cream

5 frozen bananas
1 Tablespoon pure Cacao or Cocoa (or a scoop of chocolate protein powder!)
1 Cup Unsweetened Vanilla Almond Milk
2 Tablespoons Almond Butter (can use peanut butter if you aren’t Paleo)
3 Medjul Dates (pitted)
Berries, crushed almonds, unsweetened coconut, or just about anything for topping!

Directions

Let the bananas sit out for about 5 minutes. It helps make it easier for them to blend.
In a blender or food processor, mix all the ingredients until smooth and creamy.
This really is best served right away, but I bet you can freeze individual servings in Popsicle molds!!
If you only want to make 2 servings, it halves easily!

NOW…what variation to try next!?!

ENJOY!!

Rhubarb Cake with Toasted Sugar & Cinnamon Top

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The rhubarb in my yard keeps growing, and so I’ve been trying some new recipes. This rhubarb cake is another wonderful dessert. Serve with coconut milk or vanilla ice cream! 🙂

Ingredients

1/2 c butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 tsp baking soda
1 tsp vanilla
1 c buttermilk
2 c of flour (you can use white flour, I used a blend of coconut and almond flour and added some more liquid to the recipe)
2 c rhubarb, finely cut (remember to remove leaves which are very poisonous, and clean/wash stems)

Topping

1/2 c sugar
1 tsp cinnamon

Directions

Cream butter and sugar, add egg
Mix other dry ingredients (flour, baking soda)
Add dry ingredients to creamed mixture with buttermilk and vanilla
Add rhubarb, mix gently
Spread in baking dish
Top with sugar/cinnamon
Bake for ~45 minutes at 350*

Lemon Almond Shortbread Cake aka…HEAVEN in your mouth!

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Here’s another favorite from my childhood, before anyone ever uttered Paleo or Whole30 :).

It is in no way healthy, but again…worth every caloric bite. I mean, what’s life without the occasional indulgence?? BORING 😉 Ingredients

Crust/Topping

2 2/3 Cup Flour
1 1/2 Cup Sugar
1 1/2 Soft Butter
1/2 Teaspoon Salt
1 Egg

Filling

1 Cup finely chopped almonds
1/2 Cup Sugar
1 Teaspoon lemon peel
1 Egg (slightly beaten)
1/2 Teaspoon Cinnamon

Directions

Preheat oven to 325 and grease a 9 or 10 inch spring form pan
Mix crust on low either in mixer or cuisinart til it forms a ball.
Divide dough in half. Spread 1/2 in the bottom of the pan. Put other half in the refrigerator.
Toss almonds in Cuisinart until finely chopped (or buy pre diced almonds). Toss the rest of the ingredients in and blend.
Spread filling over crust to within a 1/2 inch of the edge.
Press remaining dough on waxed paper to 9 or 10 inch circle. Place over filling and press into place.
Place foil underneath pan and bake for 55-60 minutes until edges get light brown. It will leak all over your oven if you don’t.
Cool for at least 15 minutes. It keeps really well, so I even make it the night before I want to eat it, and it’s still dense and moist. YUM!!! Serve all on it’s own, or with yogurt or ice cream and some fresh fruit! ENJOY!

Strawberry, Mint and Goat Cheese Salad

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Strawberry season is in full swing – ripe, sweet, juicy strawberries. Love strawberry salads? We do too! Add some roasted chicken to make it a meal!

Ingredients

3 cups quartered strawberries (about 1 lb)
1 Tbsp chopped fresh mint
1 Tbsp balsamic vinegar
1 Tbsp olive oil
salt/pepper to taste
1/2 cup crumbled goat cheese (tip: chill goat cheese in freezer for five minutes to make crumbling easier!) (omit cheese for dairy free and paleo)
4 cups mixed greens or spinach
1 cup cooked chicken (optional)

Directions

Combine quartered strawberries, mint, vinegar, salt & pepper and toss gently to combine
Cover and chill for an hour
Divide mixed greens on to four plates with strawberry mixture and sprinkled with crumbled goat cheese
Serve immediately
Enjoy! 🙂

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