Category Archives: Paleo

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

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Blog Paleo Healthy Wendys Frosty Chocolate Almond Banana Ice Cream Shake-1I 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. Blog Paleo Healthy Wendys Frosty Chocolate Almond Banana Ice Cream Shake-2

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!Blog Paleo Healthy Wendys Frosty Chocolate Almond Banana Ice Cream Shake-3Ingredients (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!!

dit-elle-Lauren

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!

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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! 🙂

dit-elle-Esther

Zucchini Crust Pizza

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There are many excellent gluten free pizza doughs out there, but what if you want to go grain-free and/or paleo? Veggie pizzas are a great alternative. Think zucchini, eggplant or cauliflower for your crust. Top with sauce, meats and veggies, and cheese (optional) of course! I made this one with zucchini and topped it with tomato sauce, cheese and fresh pesto! Yum! Blog zucchini paleo pizza-2 Blog zucchini paleo pizza-1 Ingredients

  • 2 c. zucchini, finely grated, lightly packed (use grater blade on your food processor for easy prep)
  • ½-3/4 c. almond meal
  • 1 egg, lightly beaten
  • 1 T. coconut oil
  • ½ t. oregano
  • ¼ t. garlic powder
  • ⅛ t. salt (you don’t need much because the zucchini will retain some)
  • Toppings: fresh herbs, vegetables, meats, cheese, pesto
Instructions
  1. Place the grated zucchini in a strainer and sprinkle with a little salt, tossing to mix it in a bit
  2. Place the strainer over a large bowl, and let the zucchini drain for about 30 minutes.
  3. Preheat the oven to 400 degrees.
  4. Place the grated zucchini into a dry dish towel and squeeze, or press out as much as you can in the strainer
  5. Mix all of the ingredients together in a bowl.
  6. Add almond meal as needed to make a dough (not too wet, not too dry).
  7. On a parchment-lined baking sheet, spread the zucchini mix out into an oval shape. I use a fork to do this, and I press it down to compact it as well.
  8. Place the pan on the bottom rack of the oven and bake for 20 minutes.
  9. Then place the pan on the top rack of the oven for ~8 minutes, until browned.
  10. Remove the pan and flip the crust, bake for another ~5 minutes. Then remove and turn oven up to 500.
  11. Top the pizza with sauce, pesto, and whatever your favorite toppings are
  12. Place the pizza back into the oven and bake for ~5 minutes more

Thanks Oatmeal with a Fork blogger for this tasty recipe!

dit-elle-Esther

Paleo Banana Coconut Ice Cream Pies

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I’ve been seeing so many pictures of Nana Ice Cream on Instagram, and have been dying to try my own version.  Funny thing…I’m not really a big fan of bananas haha.  So, I added a few other things into the mix to see how it turned out.  OMG, it was so creamy and delicious!!!  One of my favorite desserts (crazy, I know!) is just a plain soft serve ice cream cone.  I am TOTALLY doing that with this recipe later!!

I’ve also been itching to make a crust out of almonds and dates, so….I figured why not make them both…TOGETHER!  You’d think you were eating a decadent dessert, yet not!  Now, with all the almonds and dates, it’s not necessarily low calorie/low fat, but it’s all good for you, so toss the guilt aside, and ENJOY!Blog Paleo Vegetarian Vegan Banana Almond Coconut Ice Cream Pies-So the crust on these…OMG.   I am a die hard LOVER of graham cracker crust.  Like, I double it every time I make a cheesecake or other recipe that calls for it :}  This was pretty darn close and so much better for you!  Totally converting!Blog Paleo Vegetarian Vegan Banana Almond Coconut Ice Cream Pies-1Blog Paleo Vegetarian Vegan Banana Almond Coconut Ice Cream Pies-2Ingredients (makes 8 little pies, or could make one 9 inch pie)

Ice Cream

  • 6 frozen bananas
  • 1/3 Cup Almonds
  • 1 Can low fat Coconut Milk
  • 2 Medjul Dates (pitted)

Crust

  • 12 Medjul Dates (pitted)
  • 1 1/3 Cup Almonds
  • 2 1/2 Tablespoons Coconut Oil

Directions

  • In a food processor pulse the ingredients for the crust until it starts to clump together.  I took 1/3 of a cup and put it in the bottom of each little glass bowl (could use ramicans or place most of it all in a 9 inch pie dish).  I kept a little left over to sprinkle over the top of the pies.
  • I a blender, mix all the Ice Cream ingredients until smooth and creamy.  I spooned 1/2 cup into the little bowls, and then sprinkled the leftover crust mix.
  • This really is best served right away, but you can freeze them and then let them sit out for about 15-20 minutes before serving.
  • I topped with shaved unsweetened coconut and fresh blueberries.  Really, the possibilities are endless on how you can vary this!  And…I WILL!

ENJOY!!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Per Individual Pie

Serves 8 //  Calories per Individual Pie- 351 // Total Fat- 17g // Saturated Fat- 7g  // Total Carbohydrates-55.8g // Dietary Fiber-7.3 // Sugars- 33.1g // Protein- 5.8g

dit-elle-Lauren

Greek Salad with Roasted Chicken

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Love greens, veggies and chicken! This is really a variation on the classic Greek Salad but adding chicken makes it a wonderful meal in and of itself! And paleo!

Blog greek chicken salad

Dressing

  • 1 tsp dried oregano
  • 2 Tbsp fresh lemon juice
  • 1 cup plain Greek yogurt
  • 2 tsps. tahini (sesame-seed paste)
  • 1 tsp minced garlic (fresh or bottled)
  • salt & pepper, to taste

Salad

  • 1 lb chicken breast, roasted & cubed
  • 8 cups chopped romaine lettuce
  • 1 cup peeled chopped English cucumber
  • 1 cup chopped tomatoes (grape tomatoes halved work well)
  • 1/2 cup pitted kalamata olives
  • 1/3 cup crumbled feta cheese (minus the cheese for dairy free and paleo)

dit-elle-Esther

Baked Orange Rosemary Chicken with Sweet Potatos // Paleo and Whole30

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Ok, so….I may or may not have forgotten to write the recipe down after I made this, but it really was so easy that I’m fairly certain this is it haha. :}

The Huz introduced me to bone in chicken.  I mean, I’d had it before, but I think I thought it was harder or not as good-what was I thinking??  When you cook things with the bone in, they are so much moister and more delicious!!  I personally don’t eat the skin, but I was told it pretty darn tasty too!  AND…because it’s so moist and delicious all on it’s own, you really don’t have to do much to it-WIN!Blog Paleo Baked Orange Rosemary Chicken-1Ingredients

  • 4 bone in chicken breasts
  • 2 Tablespoons coconut oil
  • 1 Tsp garlic
  • 6 clementines or mandarin oranges
  • 1 medium sized onion
  • 2 sweet potatoes (there is some debate on whether sweet potatoes are “paleo”, but since some websites say they are, I’m going with them 🙂 )
  • 4 sprigs of rosemary
  • Sea Salt and Pepper to taste.

Directions

  • Preheat oven to 400 degrees
  • Peel and cube the sweet potatoes.  ( I asked the Huz to get them, and he came back with the “white” ones.  I always get confused on what the orange ones are (yams), and I do believe it’s different depending on what part of the country you live in… Anywho, the ones in the picture look like regular potatoes, but they are sweet 😉 )
  • Dice the onion
  • Melt the coconut oil
  • Peel 3 of the oranges, and squeeze the juice from them into the melted oil
  • Add garlic to the above liquid
  • Toss the potatoes and onions in the above liquid.
  • Place the chicken breasts in a 9×13 baking pan and spread potatoes and onions around them, letting them get coated with the oil/garlic/orange juice liquid.
  • Grind a little salt and pepper over the entire dish-I don’t use much.
  • Peel the last 3 oranges and place pieces as well as the rosemary sprigs around the dish.
  • Bake uncovered for an hour, or until potatoes and chicken are fully cooked (time will vary depending on the size of the breasts you get).

Enjoy!!

dit-elle-Lauren

Blueberry Paleo Muffins

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Yum yum yum. I love that these are dairy free, gluten free, and nut free! Oh, and delicious!

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Ingredients

  • ½ cup coconut flour, sifted
  • small dash of sea salt
  • ½ teaspoon baking soda
  • 6 eggs
  • ⅓ cup agave nectar
  • ⅓ cup grapeseed oil (I used coconut oil, butter is great as well)
  • 1 tablespoon vanilla extract
  • 1 cup blueberries, fresh or frozen

Directions

  1. In a small bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand blender
  3. Mix dry ingredients into wet, blending with a hand mixer
  4. Gently fold in blueberries
  5. Place batter into a paper lined muffin pan
  6. Bake at 350° for 20-25 minutes
  7. Cool and serve

Thanks Elana’s Pantry!

dit-elle-Esther

Tunisian Pesto

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A delicious pesto made with cilantro, parsley, almonds and olive oil. Excellent with tortilla chips, vegetable sticks or grilled shrimp.

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Ingredients

  • 2 cups packed fresh cilantro
  • 1 cup packed fresh parsley
  • 1/4  c almonds
  • 1 or 2 cloves garlic
  • 1/2 olive oil
  • 1/2 tsp salt

Directions

  • Combine cilantro, parsley, almonds, garlic and salt in food processor and blend
  • Add oil in a stream while the above is blending until smooth

Note: This freezes very well if you have leftovers – fill airtight container and add some more olive oil on top

dit-elle-Esther

Deer Tacos

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Adam brought back some deer last hunting season – and had some of it ground up with hamburger fat (deer is VERY lean) to make burgers or tacos. It’s a little gamey so the seasoning in this recipe helps.. but talk about grass fed, all natural and paleo!

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Ingredients

  • 1 lb ground meat (deer, beef, buffalo)
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1-2 tsps ground cumin
  • 1 Tbsp chili powder
  • 1/4 tsp cayenne pepper (optional, adds heat)
  • 8 corn tortillas
  • 1 chopped tomato
  • 1 cup lettuce, finely chopped
  • 1 cup cheese, shredded (Mexican blend works well)
  • 1/2 cup sour cream
  • 1/2 cup cilantro, chopped
  • 1 lime, cut in wedges

Directions

  • Heat oil and add onion and buffalo
  • Cook for a few minutes, then add garlic, and continue to cook – stirring to crumble
  • Add seasoning and stir well to combine
  • Warm tortillas and assemble by spooning meat mixture and layering the veggies, cheese and sour cream
  • Serve with lime wedges and cilantro as garnish

dit-elle-Esther

Mango Avocado Salsa

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Just a warning.  I will be posting a few recipes using this/variations of this.  It is THAT good!!  I made this big bowl thinking we’d have leftovers (it was just me, the Huz, and Maya).  Well…we polished off the entire bowl haha 🙂Blog Paleo Mango Avocado Salsa-1 Blog Paleo Mango Avocado Salsa-2Ingredients

  • 2 Mangos cut into 1/2 inch cubes.
  • 1 1/2 medium avocados
  • 20 Cherry tomatoes diced
  • 1/4 cup Walla Walla sweet onions diced
  • Juice from 1/2 a lime
  • 5 leaves of fresh Basil diced
  • Sea Salt and Pepper to taste

Directions

  • Cut everything up and toss in a bowl!
  • Or….if you are short on time, toss everything into a Cuisinart and pulse a few times.
  • Serve over fish, chicken, or as a dip with chips or pitas!

dit-elle-Lauren