Category Archives: Paleo

Creamy Lemon Garlic Dressing

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This is a wonderful paleo dressing – great for salads, on roast chicken or as a dip! On Thursday I’ll post a recipe for Kale Chicken Avocado salad with this dressing! 🙂

Blog garlic lemon paleo dressing

Creamy Lemon Garlic Paleo Dressing

Ingredients

  • 1/2 c olive oil
  • juice from one entire lemon
  • 1 garlic clove (large)
  • 1 tbsp maple syrup
  • 1 tsp dijon mustard
  • 1/4 c walnut pieces
  • pinch of sea salt
  • pinch of pepper

Directions

  • Add all items to a food processor (or use an inversion blender) and blend until smooth
  • Refrigerate till ready to use

Thanks for the inspiration: http://cavemanstrong.com/2014/08/paleo-creamy-lemon-garlic-dressing/

dit-elle-Esther

Paleo Apple Crisp

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I was inspired by Lauren’s recent Apple Pie post and wanted to make a gluten free and paleo version!

This is a delicious paleo version of a classic apple crisp. Instead of flour and oats, you use almond meal which pairs beautifully with the apples. So yummy topped with some cold coconut milk.

blog paleo apple crisp (3) blog paleo apple crisp (2) blog paleo apple crisp (1)

Ingredients

  • 2 cups blanched almond flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup coconut oil or butter (melted)
  • ¼ cup honey
  • 1 tablespoon vanilla extract
  • 6 large apples, peeled and diced (I like Granny Smith apples)

Instructions

  • In a large bowl, combine almond flour, cinnamon and nutmeg
  • In a smaller bowl, combine oil, honey and vanilla
  • Stir wet ingredients into dry
  • Place apples in a glass baking dish
  • Crumble topping over the apples
  • Cover with tinfoil and bake at 350° for 50 minutes on low rack
  • When apples are soft and their juices bubble, remove cover and bake 10 more minutes to turn golden brown
  • Serve warm with coconut milk

Inspired and modified: http://cavemanstrong.com/2010/09/apple-crisp/

dit-elle-Esther

Coconut Apple Pancakes

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Coconut Flour Pancakes with Apples – yum! Even the little tummies in this house were fans! Perfect grain-free and paleo breakfast for a cold winter morning and great way to start off the new year. Happy New Year everyone! 🙂

Blog paleo apple pancakes (2) Blog paleo apple pancakes (1)

Ingredients

  • 4 eggs, room temperature
  • 1 cup coconut milk
  • 1-2 teaspoons vanilla extract
  • 1/2 tablespoon honey or agave
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • pinch of sea salt
  • 1 apple, sliced in very thin boats
  • coconut oil or butter for frying

Directions

  1. In a small bowl beat eggs until frothy, about two minutes (I used a food processor for this – works great!). Mix in milk, vanilla, and honey or agave.
  2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
  3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Lay sliced apples on pancakes.
  4. Cook on low to medium heat for a few minutes on each side, until they start to turn golden brown.
  5. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Inspired and modified from the Fluffy Coconut Flour Pancakes on NourishingDays.com.

dit-elle-Esther

Apple Tartlets

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It’s definitely apple season! Pick a favorite cooking apple (Granny Smith apples are wonderful), make this easy crust, and voila – easy paleo dessert. Add a scoop of vanilla ice cream for some totally-non-paleo goodness! 🙂

The recipe calls for apple juice – this is the only sweetener. I thought the apples might be too tart – but they are perfect. Even without the ice cream, this is a yummy dessert!

These Upside Down Apple Tartlets are inspired from Elana’s Pantry (with some minor modifications).

Blog apple tartlett (3) Blog apple tartlett (1)

Crust

  • 2 cups blanched almond flour
  • dash sea salt
  • ¼ cup coconut oil, at room temperature
  • 1/2 tsp vanilla essence

Filling

  • 6 large apples, peeled, cored and sliced, and cut into ¼-inch slices (I like Granny Smith Apples for baking)
  • 1 cup apple juice
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons arrowroot powder (What’s arrowroot? That’s what I said! It’s a natural thickener – a starch extracted from arrowroot. Read more on Wikipedia.)
  • 1 tablespoon ground cinnamon

Directions

  1. Preheat oven to 350° and place eight 1-cup wide mouth Mason jars on a large baking sheet (you could also make one large pie/tart if you prefer – just use an ~8″ round or square baking dish and crumble or lay the crust on top)
  2. To make the crust, pulse together almond flour and salt in a food processor, then add coconut oil and vanilla and pulse until the mixture forms a ball
  3. Transfer dough to a piece of parchment paper and place in freezer for 20 minutes
  4. To make filling, toss apples, apple juice, lemon juice, arrowroot powder, and cinnamon in a large bowl to combine
  5. Transfer apples to Mason jars so that each one is overfull and divide remaining juice from the bottom of the bowl between the jars
  6. Remove dough from freezer, place between 2 pieces of parchment paper generously dusted with almond flour and roll out to about ¼-inch thick and remove top sheet of parchment
  7. Use top of a wide-mouth Mason jar to cut out 8 circles of dough
  8. Place one on top of each apple-filled Mason jar
  9. Bake for 40 to 50 minutes, until the juices are bubbling and the crust is golden brown
  10. Serve the tartlets hot out of the oven with coconut whipped cream or ice cream 🙂

dit-elle-Esther

Soup Season – Some Fall Favorites!

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Feeling the shorter days, longer nights, chilly and damp weather? Nothing like a steaming bowl of soup to warm from head to toe! Here’s a collection of soups that Lauren and I have posted over the past year – lots of yummy autumn inspired soups (think pumpkin, squash, mushroom) and more!

Blog pumpkinsoup1

Steamy vegetable based soups

Hearty meat soups and stews

Seafood soups

Super Mom Tip: most of these soups and stews freeze very well! Make a big batch and freeze in smaller portions for easy re-heating later on! 🙂

dit-elle-Esther

Paleo Crock Pot Slow Cooker Pulled Pork with Apples Onions and Peppers

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Fall and Winter for me equal Crock Pot (Slow Cooker) meals.  Which means yummy smelling houses, and easy throw together meals-WOO HOO!!!  I pulled my Crock Pot out for the first time this season for one of the easiest crowd pleasers-pulled pork.  I decided that I would try and make it a two-fer.  Meaning, I would make a stew the first night, and then drain the liquid to make sandwiches the 2nd night.  What do you know…it worked!!Blog Paleo Crock Pot Slow Cooker Pulled Pork with Apples Onions and Peppers-1All that said.  Pork is one of those foods that I cannot quite seem to photograph well.  it just looks blah!  In any case…this wasn’t blah, but you might just have to take my word for it 😉

Ingredients

  • Pork Loin(s) depending on how many people you have to feed and if you want to make sandwiches the next night.  I used the Costco Pack.  There are two small ones per sealed pack.  Probably equal to 2 individual packs elsewhere.
  • Red, Orange, and Yellow Peppers.  I used about half of each diced.
  • One medium/large yellow onion diced
  • 1 Can (2 cups organic chicken broth)
  • 1 Cup of Red Wine (whatever you have on hand that you want to spare ;))  The alcohol cooks off (for kids), but it leaves a good flavor.
  • 1 tsp crushed garlic
  • 2 Diced Apples (I used Honey Crisp, but you could use any apples)

Directions

  • After you dice all the veggies and apples.  Toss everything into the Crock Pot/Slow Cooker and cook for 5 hours on high or 8 hours on low.
  • THAT’S IT!!   You’re welcome 🙂
  • Dish out into soup bowls and enjoy!
  • We put Sriracha on just about everything, so… 🙂Blog Paleo Crock Pot Slow Cooker Pulled Pork with Apples Onions and Peppers-3Blog Paleo Crock Pot Slow Cooker Pulled Pork with Apples Onions and Peppers-4dit-elle-Lauren

Taco Scramble

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Leftover tacos? Scramble them up with some eggs for breakfast!

Blog Taco scramble

Ingredients

  • Eggs
  • Leftover taco fixings (cooked beef or chicken, chopped tomatoes, onions, salsa, cilantro, cheese)
  • Butter or oil for frying eggs

Directions

  • Whisk eggs
  • Pour into greased frying pan and scramble
  • When almost done (no longer runny) add your taco leftovers (meat, tomatoes, cilantro, cheese)
  • Toss with a fork until heated through
  • Serve hot!

 

dit-elle-Esther

Savory Delicata Squash

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Not only are pumpkins in season, but there’s an abundance and huge variety of beautiful squash out there. This recipe calls for “Delicata” squash and you can eat the peel – which is full of good nutrients too.

A dusting of curry powder and freshly chopped cilantro make this a wonderful, subtly flavored, side dish! Actually, I could probably eat this as a main dish! So yummy! 🙂savory squash

Ingredients

  • About 6 cups of your favorite squash cubed (I used Delicata squash, including skins, and it was delicious!)
  • 1 Tbsp olive oil
  • 1/4 cup raisins
  • 1 Tbsp honey
  • 1/2 tsp curry powder
  • 2 Tbsps fresh chopped cilantro
  • Salt/pepper

Directions

  • Oven to 425*
  • Toss cubed squash in oil and season with salt & pepper
  • Place in a large pan
  • Bake for 30 minutes or until soft enough to easily spear with a fork
  • Remove from oven and toss with remaining ingredients
  • Serve hot or at room temperature

Super Mom Tip: Cube the squash a day ahead and store in a bag in the fridge until ready to use.

dit-elle-Esther

Pumpkin Season – a collection of fall favorites!

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The leaves are brilliant, the mornings are misty, apples crisp.. it’s scarves & boots weather.. oh and pumpkins! Pumpkin lattes, pumpkin bread, pumpkin cookies, pumpkin pie… well, I could go on and on, but instead, here is a collection of fall (pumpkin) favorites to help you enjoy Pumpkin Season! 🙂

Blog Paleo Pumpkin Bread

Paleo Pumpkin Bread

Blog Paleo Pumpkin Muffin Cupcakes with Paleo Pumpkin Frosting-1

Lauren’s amazing Pumpkin Muffin Cupcakes with Pumpkin Frosting

Blog pumpkinsoup1

Pumpkin Soup topped with bacon and chives

Breakfast & Breads

Sweet

Soup

Savory

dit-elle-Esther

Salmon with Dill Cream

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One of our weekly staples is baked salmon as the kids still like and eat it (yay! :)). Salmon and dill are a Scandinavian specialty (think Lox and dill), and the flavors work very well together. Here’s a quick and easy salmon dressing!

Blog dill cream salmon

Ingredients

  • 1/4-1/2 cup mayonnaise
  • 1 Tbsp chopped fresh dill
  • 2-3 Tbsp Fresh lemon juice or till you reach desired consistency
  • 1-2 lb slab of salmon

Directions

  • Whisk together dressing ingredients
  • Lather on slab of salmon
  • Bake for 25-28 minutes
  • Garnish with fresh dill and lemon wedges

dit-elle-Esther