Category Archives: Paleo

Frozen Raspberry Cashew Cream Cake

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It reached 90 degrees last week and the forecast is for 80+ all week. Yay!!!! This is when Seattle seems the most gorgeous place to live – snow capped mountains in the east and west, lake Washington on one side, the sound (ocean) on the other, green and lush and blue sky covering it all. Anyway, who wants to bake or cook when it’s 90 degrees out? Not me! We’re a little helpless here when it gets above 90 as most houses do not have A/C. Need a cool dessert? This is a no bake, super easy, frosty treat! Oh, and paleo(ish)! 🙂

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Ingredients

Directions

  • Place dates, walnuts, coconut and salt in the bowl of a food processor. Pulse until the mixture is fairly fine and uniform. When a small amount of the mixture is pinched between the fingers and sticks together, it is ready to form the crust. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform or pie pan, making sure the edges are well packed. Rinse the food processor well.
  • Place cashews, coconut oil, maple syrup, lemon juice, vanilla and lemon zest in the food processor. Blend until very smooth. If the mixture is too thick, add 1 to 2 tablespoons of water to help with the blending process.
  • Pour about 2/3 of the cashew mixture on top of the crust and smooth the surface. Add raspberries to the remaining filling and blend until smooth. Pour the raspberry mixture on top of the first layer.
  • Freeze cake until firm, 2 to 4 hours. Allow to warm up for 30 minutes before slicing. Garnish with fresh raspberries and serve.

Thanks PCC

dit-elle-Esther

Paleo Rhubarb Strawberry Tart

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It’s rhubarb season! My little crop of rhubarb has done very well this year, shooting up thick strong red stalks that make perfect sauce or pies!

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Ingredients

For the crust

  • 1.5 cups nut flour (almond, cashew, etc)
  • 1/2 cup coconut flakes, unsweetened
  • 6 dates, pitted
  • 2 Tbsp coconut oil
  • 1/2 tsp almond extract and/or 1/2 tsp vanilla extract

For the filling

  • 2 cups chopped fresh rhubarb
  • 1 Tbsp water
  • 1-2 cups berries, fresh or frozen (raspberries, strawberries)
  • 4-6 dates, pitted
  • 1 tsp vanilla
  • Agave syrup (optional, to taste if more sweetness is desired)

Directions

  • Place all crust ingredients in a food processor and blend until a dough forms and everything is thoroughly mixed
  • Place all filling ingredients in a pot and bring to a boil, let simmer until fruit is soft, then process with a hand blender until it turns into a smooth puree
  • Pat crust down into a glass pie dish until you get an even and consistent thickness
  • Pour filling over crust and chill in fridge until ready to serve
  • Garnish with fresh berries, mint leaves or edible flowers
  • Enjoy with fresh coconut milk, or ice cream for a non paleo treat! 🙂

dit-elle-Esther

 

Grilled Chicken Salad on a Portobello Mushroom // Paleo // Whole30

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I saw these gorgeous Portobello mushrooms at Costco and had to make something with them.  The Huz was out of town, and we didn’t have the boys, so I had my parents over for a taste test.  I’m posting the recipe “as is”, but am noting things at the end I might do/add differently next time 🙂  All that said, I thought it was really good.  Maya chowed it down and asked for more 🙂

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Ingredients (Serves 4)

  • 4 Portobello Mushrooms
  • 1 Large Sweet Onion (sliced into four 1″ thick slices)
  • 4 Chicken Breasts
  • Handfull (about 8-10) cherry tomatoes
  • 3-4 small sweet peppers or I used 1/3 of a yellow, red, and orange pepper
  • 1 Shallot or thick slice of red onion diced
  • 4 Bay leaves (or you could use cilantro)
  • 1 large avocado
  • 2-4 Tablespoons Extra Virgin Olive Oil (basically whatever you need to marinate the chicken and drizzle on the onion and mushrooms)
  • Sea Salt and Pepper to taste (rosemary-optional)

Directions

You can do almost all of it in the Cuisinart if you are pressed for time (which I was).  In my mind I did thicker chunks of everything, but I ran out of time and just threw it all in the food processor :{

  • Marinade the chicken in olive oil, salt and pepper, and dried rosemary (optional)
  • Drizzle a little olive oil on the onion and mushroom and salt/pepper
  • Grill the chicken for 8 minutes each side (can do it on BBQ or on a grill pan inside)
  • During the last 8 minutes of the chicken, put on the onion and the mushrooms-turning after 4 minutes.
  • Toss red onions/shallot, tomatoes, and peppers into a Cuisinart and pulse a few times (or cut into 1/4-1/2″ pieces if you want a more chunky salad)
  • Add in Avocado (salt and pepper to taste.  I barely used any)
  • Once chicken is done, cut into 1/2″ cubes.  Can toss them into the Cuisinart too (which is what I did), or fold into cubed mixture.
  • Layer one onion slice on top of each mushroom and then pile on the salad!  I added Sriracha to mine for some added heat 🙂

What I might do/add next time…

I really liked it, but it was probably too healthy for the Huz and teenage boys… I think a few slices of diced bacon would be amazing!!  Or some freshly grated Parmeson… Maybe some finely diced jalepenos (not in Maya’s though!)?

If anyone makes it, I’d love to hear what you did differently!

Enjoy!

dit-elle-Lauren

Lime Cilantro Coleslaw

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With a hint of cilantro and lime, this coleslaw is fabulous with Chicken Chilaquiles!

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Ingredients

  • 3 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1 tsp honey
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 12 oz coleslaw mix (or a 1/2 cabbage, shredded)
  • 1/2 cup carrots, shredded (optional)
  • Fresh chives for garnish (optional)

Directions

  • Combine lime juice, olive oil, honey
  • Toss green onions, cilantro and shredded cabbage
  • Drizzle dressing over coleslaw and toss to coat

dit-elle-Esther

Salmon Salad with Avocado Dressing

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I’ll reiterate that I am in no way consistent with the Paleo diet, but the idea totally intrigues me.   Even more so since Esther eats mostly Paleo.  If you have questions about Paleo eating, for sure check out her other blog post here.  I don’t have any health issues, but I do love the idea of eating clean and obviously healthy.  That said…with teenage boys that split their time between households…paleo eating is not going to happen full time.  I’m already too healthy for their tastes 🙂Blog Paleo Salmon Avocado Salad-7Ingredients

  • Salmon (amount depends on how many people you have to feed)  I may have cheated and used leftover salmon that my dad smoked, but I’m including a marinade and instructions for what I would have done had I not had that 😉
  • Tomatos (I used Costcos cherry variety pack-so colorful and delicious)
  • Yellow, Red, and Orange Bell Peppers
  • 1 shallot or half a red onion
  • 1 Large Avocado (if small use two, use half/one for the salad, half/the other one for the dressing)
  • I do a mix of organic greens and Costco’s Kale, Broccoli, Brussel Sprouts Salad (hold the dressing, craisins, and seeds for this)

Salmon Marinade

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Pure Organic Maple Syrup (some debate if this is Paleo, but could use raw honey too)
  • 1 lemon sliced
  • grind sea salt/pepper over

Salad Dressing

  • 1/2 large avocado (or one small)
  • 1 Tablespoon Pure Organic Maple Syrup (some debate if this is Paleo, but could use raw honey too)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Aged Balsamic Vinegar (also some debate if this is Paleo-can skip and still be tasty!)
  • 1/3 Cup Water
  • Freshed cracked pepper to taste

Directions

  • Preheat oven to 450
  • Marinate Salmon for at least 30 minutes, skin side down, and place sliced lemons on top.
  • Bake at 450
  • Cut all the veggies/avocado (I usually precut 3 peppers and keep them to toss in salads throughout the week)
  • Dump all the ingredients for the dressing in a blender and mix (the consistency will be thick, but it coats the salad pretty well)
  • Toss salad and dressing and then top with shredded bits of salmon. 
  • We added Sriracha for some added heat, but not for Maya 😉

Enjoy!dit-elle-Lauren

Spicy Cilantro Pineapple Margarita

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A variation of the Perfect Margarita – with spicy jalapenos, sweet pineapple juice and chopped cilantro!

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Ingredients

  • 1 oz. Lime juice
  • 1 oz. Triple Sec
  • 1 oz. Pineapple juice (fresh or from a can)
  • 2 oz. Tequila (something good like Patron)
  • Cilantro, chopped
  • Jalapeno pepper, a couple of slices, chopped

dit-elle-Esther

Turkey Spinach Zucchini Casserole

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This is similar to the South of the Boarder Turkey Loaf. Stuffed with veggies, this is a “one dish meal” and great for large groups! Anders (who just turned ONE!) has been eating so much, I can barely keep up with lunches and dinners for him (oh and not to mention the rest of us). Starting to realize why my Grandma was an expert at making casseroles.. she had a big family to cook for! 🙂

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Ingredients

  • 2 lbs ground turkey
  • 1 egg, beaten
  • 1 onion, finely chopped
  • 2 zucchinis, finely sliced (use the slicer blade on your food processor)
  • 1 cup frozen chopped spinach (you can use fresh, but keep in mind that frozen spinach is denser)
  • 1 carrot, shredded (grater blade on your food processor)
  • Cheese, grated (Mexican blend works well) (omit for dairy free and paleo)
  • Salt & pepper to taste

Directions

  • Combine all ingredients (except cheese) and mix well
  • Fill large 9×13 greased casserole dish
  • Top with cheese
  • Bake at 350* for 1 hr or until center is hot and bubbling and cheese is melted and golden brown

Super Mom Tip: This casserole freezes well! Freeze in serving size portions for reheating when there’s no time to make dinner. 🙂

 

dit-elle-Esther

Grilled Chicken, Sweet Pototato, and Onion with Basil Guacamole // Paleo // Whole30

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Here’s another super simple healthy Paleo and Whole30 recipe for you.  I don’t know why, but I always feel so bada$$ when I grill on my own!  Am I the only female that feels that way?  Sounds totally sexist, but usually it’s such a nice excuse not to cook break to have the Huz do the grilling.  It’s so easy, less dishes to cook, and I swear everything tastes better off the grill… This dinner was no exception!Blog BBQ Paleo Whole30 Chicken Sweet Potato Grilled Onion with Basil Guacamole-1Ingredients (Would serve 4)

For the Guacamole

  • 10 grape tomatoes (cut in half)
  • 1 large avocados
  • 1 inch cut of red onion
  • Salt and pepper to to taste
  • 5 Fresh Basil Leaves // Honestly, I didn’t have any cilantro, so I used basil (I had it) and LOVE the change of flavor from the usual guacamole!
  • Sea salt and Pepper to taste

Pulse all this in a Cuisinart or blender until chunky.

For the BBQ

  • 1 large sweet onion
  • 4 chicken breasts
  • 2 Sweet Potatoes cut in half
  • Olive Oil
  • Sea Salt and Pepper to taste
  • Dried Rosemary

Directions

  • Light your grill to medium heat
  • Cut the sweet potato in half and pierce with a fork, lightly coat with Olive Oil, S&P, and dried rosemary.
  • Once preheated, Place Sweet Potatoes on the grill first, because they take longer to cook.  Make sure they cook for 15 minutes before you add other items to grill.  I placed them directly on the grill-no tinfoil.
  • Lightly coat chicken in olive oil and sprinkle with sea salt, pepper, and rosemary.  Set aside.
  • Peel and cut the onion into 4ths (about 3/4″ slices), then lightly coat with olive oil, S&P, and rosemary
  • Once sweet potato has cooked for 15, add chicken and onion.  Cook both of those for 8-10 on each side (depending on size of the chicken)
  • Layer sweet potato, guacamole, chicken, a little more quacamole, with onion on the side.

ENJOY!

dit-elle-Lauren

Chicken, Avocado, Egg Salad in a Bell Pepper Cup // Paleo // Whole30

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I’ve been totally inspired by some Paleo and Whole30 recipes on Instagram (mostly @jennaskitchen and @the_clean_wife).  Doing Whole30 would not be an option with our teenage boys (I tried cooking separate meals before, but let’s be honest, ONE meal feels like too much work sometimes!)  I am all about making healthy meals that taste good though!!  The boys and Huz were all gone the other night, so it was just me and Maya.  She eats just about anything, so I figured it would be the perfect time to try something I’d been thinking of making.  Basically a mix of a few things I’ve seen around, plus what I had in our fridge already 🙂

It was DELICIOUS!  So light, yet filling, and unbelievably healthy!Blog Chicken Avocado Egg Salad In Bell Pepper Cup Paleo Whole30-1Ingredients (Would serve 4)

  • 10 grape tomatoes (cut in half)
  • 5 eggs (soft boiled)
  • 1 and a half large avocados
  • 1.5-2 cups shredded chicken breast (one or two large bone in breast depending on size)  I like to BBQ bone in chicken breasts and make extra just to have on hand for a follow up meal like this!  Super easy.  I usually just dust with olive oil and a tiny bit of sea salt and pepper.  Can even just throw it on the BBG plain though, since you peel the skin off!
  • 1/2 and inch slice red onion diced
  • Sea Salt and Pepper to taste
  • 4 Bell Peppers (I like the orange and yellow ones :))

Directions

You can do almost all of it in the Cuisinart.  One dish-easy clean up-WIN!!Blog Chicken Avocado Egg Salad In Bell Pepper Cup Paleo Whole30-2

  • Boil water and cook eggs for 7 minutes.  Take off burner and add cold water and ice until they are cool.  Very important to have them fully cool, in order to peel properly.  Set aside while you make everything else.
  • Toss onions and tomatoes into a Cuisinart (or blender if you don’t have a Cuisinart)  Pulse a few times until chopped.
  • Add in Avocado (salt and pepper to taste.  I barely used any)
  • Add in chicken, and eggs
  • Pulse a few more times just to mix.
  • Slice the top off the peppers, deseed, and fill with mixture
  • Pick it up, get MESSY, and ENJOY! 🙂
  • Blog Chicken Avocado Egg Salad In Bell Pepper Cup Paleo Whole30-3Since it was just me and Maya for dinner, we had plenty left over.  So, we took some over to my parents 🙂Blog Maya 136 weeks Green Osh Kosh-3

dit-elle-Lauren

Moroccan Milkshake

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This is a fabulous smoothie to start the day with! Five simple ingredients: avocado, milk, walnuts, honey and cinnamon!

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Ingredients

  • 1/2 avocado
  • 2 cups chilled milk (you can use cow’s milk, almond, rice, or soy – whatever you’re into!)
  • handful of walnuts
  • honey to taste
  • cinnamon

Directions

  • Add first four ingredients to tall glass
  • Use hand blender to mix until smooth
  • Serve immediately with sprinkle of cinnamon

dit-elle-Esther