Tag Archives: gluten-free

Mango Avocado Chicken Salad

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Ok, ok.  Just when you think I’ve posted enough mango avocado salad recipes…here’s another one haha.  I just can’t help myself.  The combination is just so good!!  Maya chowed it down, and asked for 2nds!

If it ain’t broke, don’t fix it right? 😉 Blog Paleo Mango Avocado Chicken Salad-2Blog Paleo Mango Avocado Chicken Salad-4 Blog Paleo Mango Avocado Chicken Salad-3Ingredients

  • 2 Cups diced chicken (I used left over rotisserie chicken, but you could grill up a few breasts seasoned with olive oil, salt and pepper)
  • 1 ripe mango diced
  • 1/2 cup diced tomatos
  • 1 avocado diced
  • 1 1/2 cups diced peppers (I used red, orange, and yellow)
  • 1/4 Cup diced red onion (I omitted this, because Maya is weird about onions, but I think it would be a great addition!)
  • Dressing of choice.  I cheated and used a pre-made poppyseed dressing, but you could use either of these paleo friendly recipes Esther has posted.  Mango dressing here or Creamy Lemon Garlic Dressing here.  Or the Avocado Dressing I posted here.
  • Serve over a bed of butter lettuce.  Arugula or spinach would be great too!

Enjoy!dit-elle-Lauren

Cherry Garcia Smoothie

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I was inspired by Lauren’s recent Healthy Cherry Garcia recipe and decided to make a super easy smoothie version. You really can’t go wrong with frozen cherries, chocolate and coconut milk or other milk base.

Blog cherry garcia smoothie-2 Blog cherry garcia smoothie-1

Ingredients

  • 1 cup coconut milk
  • 1/2 cup frozen cherries
  • 1/2 oz or large chunk of chocolate
  • 1 Tbsp chocolate icecream or 1 tsp other sweetener like agave

Directions

  • Blend all ingredients together until smooth
  • Top with some chopped chocolate or chocolate covered almonds

dit-elle-Esther

Costco’s Garlic Pepper Pacific Cod with Mango and Avocado Salsa

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I seriously could eat this salsa on everything!  And…when mangos are in season, we do haha.

I cheated and used Costco’s already marinated cod.  Didn’t feel guilty about it at all, because it’s so yummy!  You could easily grill up any kind of fish with a little oil of choice, garlic, and salt and pepper to taste!Blog Whole 30 Costco Garlic Cod with Paleo Mango Avocado Salsa-1Ingredients (for Salsa)

  • 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
  • As many filets as you need.

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.
  • Bake fish according to directions and top with salsa.   EASY PEASEY!!Blog Whole 30 Costco Garlic Cod with Paleo Mango Avocado Salsa-2 Blog Whole 30 Costco Garlic Cod with Paleo Mango Avocado Salsa-3

Enjoy!dit-elle-Lauren

Insalata di Arance (Orange Salad)

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I would never have thought of these ingredients being perfectly complimentary and surprisingly delightful! Sweet tangy oranges, the subtle flavor of fennel, salty olives, a handful of parsley.. so good!

Blog orange fennel salad-2 Blog orange fennel salad-1

Ingredients

  • 4 oranges, peeled, sliced in bite size pieces
  • 1/2 small red onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 1/2 lemon, juiced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Dried red pepper flakes or cayenne pepper, to taste (optional)
  • Pinch of salt
  • 1 handful kalamata olives (or pitted black olives)
  • 1 handful fresh parsley, finely chopped

Directions

  • Mix together oil, lemon juice, cumin, paprika, red pepper flakes and salt.
  • Toss with oranges, fennel, onions.
  • Sprinkle with olives and chopped parsley.
  • Serve and enjoy or make ahead of time and let marinade overnight

Thanks PCC Natural Markets for the inspiration. I modified the recipe slightly from the original here.

dit-elle-Esther

Paleo Lemon Bars

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When life gives you.. lemons? Paleo lemon bars (pure deliciousness) to the rescue! These are a perfect cool summer dessert. Crowd pleasers and a great protein rich, not too sweet, not too tart dessert.

These did not last very long in my house.. just a warning, they are super yummy! 🙂

Blog Paleo Lemon Bars-2 Blog Paleo Lemon Bars-1

Crust

  • 1/2 cup almond flour (or sesame flour if allergic to nuts)
  • 1/2 cup tapioca flour
  • 3 Tbsp raw honey
  • 2 Tbsp ghee or coconut oil (warmed if solid)
  • Zest of 1/2 lemon

Filling

  • 5 large eggs
  • 1/2 cup fresh lemon juice
  • 1 Tbsp tapioca flour
  • 1/2 cup raw honey (warmed if solid)

Directions

  • Preheat oven to 350 degrees
  • Mix almond flour, tapioca flour, raw honey and lemon zest in a food processor until a crumbly dough forms
  • Press into the bottom of an 8×8 glass baking dish
  • Bake for 15 minutes or until golden brown
  • Remove from oven and allow to cool for 20 minutes
  • To make filling, whisk eggs in a medium mixing bowl.
  • In a separate bowl whisk the lemon juice and tapioca flour until fully combined.
  • Whisk lemon mixture and eggs together, being careful to not over-whisk
  • Whisk in the raw honey
  • Pour filling over crust
  • Place in oven and let bake for ~25 minutes or until just set (firm on outside, a little wiggly in center)
  • Remove from oven and allow to cool, refrigerate until set, about 4 hours

Thanks for the inspiration http://www.paleocupboard.com/lemon-bars.html

dit-elle-Esther

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

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!

Blog paleo cinnamon apple cake-1

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