Category Archives: Paleo

Easy Herb and Parmesan Baked Salmon

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This is a super easy way to prepare salmon! Brush with a little olive oil, fresh herbs, some cheese and bake! Even my kids loved it (to my surprise, because they have not been fans of fish lately) – win win! 🙂

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Ingredients

  • 1lb slab of salmon
  • 1 Tbsp olive oil
  • Some sprigs of fresh herbs (I used thyme and oregano), torn
  • Handful of parmesan cheese (omit if strict paleo)

Directions

  • Oil baking dish
  • Add salmon and brush lightly with oil
  • Sprinkle fresh herbs on salmon
  • Top with cheese
  • Bake @ 350 for 25-28 minutes

dit-elle-Esther

Red Currants

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Red currants are an awesome berry! This plant needs a cold winter to thrive and does very well in cold harsh climates. I remember it well from Norway, and you can find it in other parts of Western Europe. I found a great selection of currant plans in a local Seattle nursery and so far they have been very happy – yielding huge amount of berries in late spring. Ours are starting to ripen right now!

The berries come in many variations.. red, white and black. They are part of the gooseberry family and are widely used in jellies, jams, juice and can certainly be eaten raw as well! They’re a little tart, but are a great source of Vitamin C, antioxidants, iron, and fiber. So yes, pretty much a super berry!

Try them as a topping to ice cream or Greek yogurt. They are also a fabulous berry for little tots to pick and snack on directly from the plant – as the berries are very easy to spot and reach.

As the berries ripen I will experiment with recipes in the next few months (that is if the kids don’t eat them all!) – so stay tuned and let us know if you have a favorite recipe to share! 🙂

Blog Red Currants2

Blog Red Currants

dit-elle-Esther

Soft Boiled Egg, Avocado, Almond, and Arugula Salad

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If there’s one thing I’m good at, it’s raiding the kitchen and pulling a meal out of my arse 🙂  That’s exactly what I did on Saturday, and it was delicious.  Although, adding a soft boiled egg to just about anything makes it delicious in my book!Blog Soft Boiled Egg Avocado Arugalo Goat Cheese Almond Salad-1Ingredients (serves 4)

  • One medium yellow onion
  • 2 Avocados
  • 4 eggs (although, I gave the Huz 2 eggs on his salad, so…as many eggs as people want ;))
  • Handful of almonds chopped
  • 4 Tablespoons Goat Cheese (omit if you are trying to go Paleo/Whole30)
  • Large handful of Arugula for each plate.
  • Balsamic Reduction (can do on stove top or buy from Trader Joe’s)  Drizzle over top to taste.
  • Salt and Pepper to taste

Directions

  • Bring a pot of water to boil.   Add in eggs, and cook for 7-8 minutes depending on how runny you want the yolk.  I did mine for 8.  Remove and add cold water til cool.
  • While the eggs are boiling, cut your onion in 1/2 inch pieces, season with olive oil, salt, and pepper.  Grill on BBQ or on stove top until soft and a little charred.  Then dice.
  • Place arugula on each plate.  Top each with half an avocado sliced or diced.  Sprinkle almonds and goat cheese.  Drizzle balsamic reduction, olive oil, salt, and pepper to taste.  Crack the egg on top right before serving.Blog Soft Boiled Egg Avocado Arugalo Goat Cheese Almond Salad-2 Blog Soft Boiled Egg Avocado Arugalo Goat Cheese Almond Salad-3 Blog Soft Boiled Egg Avocado Arugalo Goat Cheese Almond Salad-4Maya is pretty open to eating whatever we eat, but she doesn’t really like the taste of arugula.  I wasn’t really sure if it was ok for her to eat a soft boiled egg, so I cooked her egg 2 minutes longer than ours, and just put everything else into a bowl for her.  She gobbled it all up! 🙂

Enjoy!!dit-elle-Lauren

Paleo Carrot Cake

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Love Carrot Cake? Yes, please! You could top this with some chopped walnuts or toasted coconut! Even just the carrot cake and cream cheese frosting is delicious. Make this as a cake or 12 individual muffins. 10 eggs seem like a lot for a recipe like this? It’s just under 1 egg per muffin. I think of it as a great source of protein! Blog carrot cupcakes cream cheese frosting coconut-2 Blog carrot cupcakes cream cheese frosting coconut-1 Ingredients

  • 5 whole  Raw Carrot, peeled and shredded
  • 1 cup  Grade B Maple Syrup
  • 3/4 cup  Coconut Flour, sifted
  • 1 Tbsp  ground Cinnamon
  • 1 tsp  Baking Soda
  • Pinch of Sea Salt
  • 10 Eggs
  • 10 Dates (Medjool)
  • 1 Tbsp  Pure Vanilla Extract
  • 1 cup  Organic Coconut Oil, melted
  • 2 cup  Cream Cheese Frosting (below)

Directions

  • In a food processor, using the grating blade, shred carrots and then place in a large ziplock bag or bowl with lid.
  • Pour maple syrup over carrots and let marinate in the fridge for an hour.
  • Preheat oven to 325°F.
  • In a small mixing bowl, add sifted coconut flour, cinnamon, salt, and baking soda.
  • Make date mixture by combining dates and a little water and microwaving for a minute – mash with a fork.
  • In a large mixing bowl or kitchen mixer, blend eggs, vanilla, melted coconut oil, and date mixture.
  • Add dry ingredients to wet and blend.
  • Remove carrots from the fridge, and drain the excess maple syrup from the carrots using a colander. Stir grated carrots into cake batter.
  • Grease two 9-inch cake pans with coconut oil – or – line a 12-muffin tin and pour batter into pan/s.
  • Bake for 35 minutes, ~25 if making muffins
  • Test center with a tooth pick—if it comes out clean, then the cakes are done. Remove from oven and cool.
  • Frost cake with cream cheese frosting, garnish with walnuts or toasted coconut, and serve.

Frosting Ingredients (Ok, cream cheese is not paleo.. but Elana’s Pantry has a coconut frosting that looks delish!)

  • 1 Tbsp  Pure Vanilla Extract
  • 1/2 cup  Grade B Maple Syrup
  • 16 oz  Full Fat Cream Cheese (bring to room temperature to soften)
  • 2 Tbsp Ginger Root, grated (optional.. sounds good, but I have not tried this option yet!
  • 1 cup Toasted Coconut (for garnish)
  • Directions: Blend all ingredients (except coconut) with a mixer. Use immediately or refrigerate. Top with toasted coconut!

Thanks and modified slightly: http://www.primalpalate.com/paleo-recipe/carrot-cake/ dit-elle-Esther

Paleo Cinnamon Apple Coffee Cake

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This is a variation of the Paleo Cinnamon Coffee Cake I posted a few weeks ago! I added some almond essence and sliced apples to make this Paleo Cinnamon Apple Coffee Cake!

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Ingredients

Cake

  • 2 ½ cups blanched almond flour
  • ¼ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • ¼ cup coconut oil
  • ½ cup honey or maple syrup
  • 3 large eggs
  • 1 tsp almond essence (optional)
  • 2 apples, thinly sliced (I prefer a tart apple like Granny Smith which is also great for baking)

Topping

  • ¼ cup coconut oil, melted
  • ¼ cup coconut sugar (or maple syrup also works great)
  • 2 tablespoons ground cinnamon
  • ½ cup sliced almonds (optional)
  • To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a bowl

Directions

  1. Grease a 9-inch round baking dish with coconut oil and dust with almond flour
  2. In a food processor, combine almond flour, salt, and baking soda
  3. Pulse in coconut oil, honey, eggs and almond essence
  4. Spread the batter into prepared baking dish
  5. Place sliced apples into the batter
  6. Brush topping over cake batter
  7. Bake at 350° for 25 to 35 minutes
  8. Cool and serve

dit-elle-Esther

Chocolate Chia Pudding

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This is a basic and yummy chocolate chia pudding! I eat it for breakfast, or as a power snack. What’s the big deal about chia? Is it just a fad? Well, 2013 definitely seemed to be “year of the chia” but it’s stuck around. Chia seeds are supposed to be rich in omega-3 fatty acids, and packed with vitamins and minerals. They can be eaten raw or soaked (they absorb ~12 times weight in liquid when soaked) and are an easy add to smoothies, energy bars, yogurt, and more.

I made another pudding with chia seeds recently, the Raw “Tapioca” Pudding. That recipe called for cashews and was very yummy, but this one is nut free. You can adjust the amount of sweetness to taste. Lauren also made a Chia Pudding with Blackberries and Honey and that is another great staple recipe.

Enjoy!

Blog chocolate chia pudding blog (1) Blog chocolate chia pudding (2)

Ingredients

  • 1 (13.5 ounce) can coconut milk, blended
  • 1/2 cup water
  • ¼ cup chia seeds
  • 2 tablespoon cacao powder
  • 1 Tbsp agave, maple syrup or honey
  • sprinkle of celtic sea salt

Instructions

  1. Combine blended coconut milk, water, and chia seeds in a jar and shake well
  2. Add cacao powder, stevia, and salt and shake well
  3. Refrigerate overnight to let chia seeds soften and absorb liquid
  4. Serve and enjoy! 🙂

Inspired and slightly modified from the original. Thanks Elana’s Pantry!

dit-elle-Esther

Shakshouka // The lazy gals version…with chicken sausage.

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I was totally intrigued when Esther posted this recipe.  And then of course, I had to try my “lazy gals” approach to it!  And…I added a little more protein, because…teenage boys and all.  It needs to be more filling!  All by itself, I LOVED it!  I served it over veggie pasta, so that it would appeal the masses (teenage boys/toddler girl), but I would have happily eaten it as is, and been totally satisfied and happy!Blog Easy Shakshouka with Chicken Sausage-1Ingredients

(serving size depends on how many you want to feed. I fed 5)

  • One medium size yellow onion
  • Tablespoon crushed garlic
  • 2 Tablespoons Olive Oil
  • Jar of your favorite pasta sauce
  • 8 Chicken sausage (already cooked and diced)
  • Half of a large avocado or one small
  • 5 Eggs

What to do

  • In a sauce pan heat olive oil, garlic, and onions until onions are soft.
  • While those are heating, dice your chicken sausages into bite size pieces.
  • Add to onion mixture once onions are almost done and heat chicken sausages for a minute
  • Add pasta sauce and bring to a boil.Blog Easy Shakshouka with Chicken Sausage-3
  • Make a pocket and crack eggs into the pocket.  Cover and let cook for 6-8 minutes, or until eggs are cooked to your liking.  Garnish with sliced avocado and enjoy!Blog Easy Shakshouka with Chicken Sausage-1dit-elle-Lauren

Paleo Cinnamon Coffee Cake

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Paleo coffee cake? This is gluten and grain free and made with high protein almond meal. It turned out fluffy and perfect and the kids loved it as well. I am working on a version with apples that I will post later. 🙂

Blog Cinnamon coffee cake paleo blog (6) Blog Cinnamon coffee cake paleo blog (3) Blog Cinnamon coffee cake paleo (2) Blog Cinnamon coffee cake paleo (1)

blog dogwood flowers blog

The flowers shown are from my Dogwood tree. Not edible, but they are a gorgeous rosy pink.

 

Ingredients

Cake

  • 2 ½ cups blanched almond flour
  • ¼ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • ¼ cup coconut oil
  • ½ cup honey or maple syrup
  • 3 large eggs

Topping

  • ¼ cup coconut oil, melted
  • ¼ cup coconut sugar (or maple syrup again works great)
  • 2 tablespoons ground cinnamon
  • ½ cup sliced almonds (optional)

Directions

  1. Grease a 9-inch round baking dish with coconut oil and dust with almond flour
  2. In a food processor , combine almond flour, salt, and baking soda
  3. Pulse in coconut oil, honey, and eggs
  4. Spread the batter into prepared baking dish
  5. To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a bowl
  6. Brush topping over cake batter
  7. Bake at 350° for 25 to 35 minutes
  8. Cool and serve

Thanks and inspired by Elana’s Pantry

dit-elle-Esther

Lemon Pudding Parfait

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Lemon Pudding Parfait anyone? Protein rich and paleo! Top with some chilled whipped cream for some not so paleo but oh so delicious goodness!

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Ingredients

  • 12 egg yolks
  • ¼ cup agave nectar or honey
  • pinch celtic sea salt
  • ¼ cup lemon juice
  • ½ cup heavy cream or use a can of whipped cream to top the pudding – this will give a little extra sweetener (if you so desire) and is a little time saver! You could also drizzle with some coconut milk for a great dairy free option.

Directions

  • Place egg yolks, agave, and salt in a medium sauce pan
  • While heating over very low flame, whip with a hand blender for 6-8 minutes, then whip in lemon juice
  • Chill for a half an hour
  • If pudding separates, whip with hand blender for 1-2 minutes, until fluffy again
  • Whip cream in a separate bowl
  • Serve in small glasses, alternating layers of pudding and whipped cream
  • Garnish with berries

Serves 4

Thanks Elana’s Pantry! http://elanaspantry.com/lemon-pudding-parfait/

dit-elle-Esther

Basil Lime Fruit Salad

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This recipe takes your standard fruit salad and adds a savory undertone and some garden party elegance! 🙂 With whipped cream or coconut milk – it is pure deliciousness! I served this for my Easter brunch and made the syrup days in advance – you can clean and cut the fruit a day in advance, refrigerate separately and toss to serve!

The original recipe called for a 1/2 cup of sugar in the syrup but I generally don’t add sweeteners to fruit. I did add one tablespoon of agave syrup however to balance out the lime and basil. There’s definitely some flexibility here so go ahead and taste your way to the perfect syrup. 🙂

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Ingredients

Syrup

  • 1 Tbsp agave syrup
  • 1/2 cup water
  • 1/2 cup packed basil leaves
  • 1 Tbsp grated lime rind

Fruit

  • You can really use whatever fruit your heart and tummy desires including but not limited to –
  • Cubed pineapple (about one medium)
  • Quartered strawberries (about 1lb)
  • Cubed peeled mango (1 or 2)
  • 4 kiwifruit, peeled, halved and sliced
  • Grapes, apples, pears, oranges..

Directions

  • Combine agave and water and bring to a boil.
  • Remove from heat and stir in basil and lime rind
  • Cool and strain through a fine mesh sieve into a bowl. Discard solids.
  • Combine cleaned and chopped fruit and drizzle with syrup right before serving
  • Toss gently
  • Garnish with whipped cream, coconut milk and a mint leaf! 🙂

dit-elle-Esther