Tag Archives: paleo

Rhubarb Sauce

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Rhubarb sauce is probably the easiest rhubarb dessert recipe to make! Rhubarb + something sweet + top with coconut milk, cream and optionally crushed almonds or something crunchy = totally yummy goodness!

Blog rhubarb sauce (2) Blog rhubarb sauce (1)

Ingredients

  • Rhubarb – select hard crisp stems, remove leaves (very poisonous) and chop up in bite size pieces
  • Water
  • Some sweetener – honey, agave, maple syrup, cooked and pureed dates, or good old white sugar
  • Splash of vanilla
  • Coconut milk or cream (optional)
  • Toasted nuts or seeds (optional)

Directions

  • Put rhubarb and water in a pot and bring to a boil, stirring occasionally until the pieces are starting to come apart and are soft
  • Add sweetener and stir until well blended
  • Remove from heat and add vanilla
  • Serve warm or cold with cream and any toppings you fancy
  • Enjoy!

Super mom tip: raw rhubarb pieces and rhubarb sauce both freeze very well! Make a batch of sauce and freeze in small or large containers for easy re-heating later! 🙂

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

Summer Fruit & Coconut Milk Popsicles

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It’s summer! And nothing says summer like sweet refreshing popsicles! This is a GREAT kitchen project to involve kids in – Ava LOVES to help make these. I chop the fruit, she adds it to the cup and pours the coconut milk in. Together we use the blender to mix it all up and then we fill the popsicle forms. And it is SO exciting to take them out of the freezer later. So easy, fun and these make a great summer snack.

Blog fruit coconut popsicles (2)

Ingredients

  • Note that quantities will depend on how many popsicles you are making – this batch made 8 for us. Also – you can throw in whatever fruit or berries you have. Strawberries make a beautiful pink color, blueberries will turn everything purple. Enjoy! 🙂
  • 1 peach or nectarine
  • 1 orange
  • 1 large slice of cantaloupe
  • 2/3 cup coconut milk

Directions

  • Peel, chop and blend everything till smooth
  • Pour in your popsicle molds
  • Freeze and serve

dit-elle-Esther

Five Ingredient Baked Chicken Curry

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OK, this recipe was inspired because my cupboards were (almost) bare one day and I did not have many ingredients available. This turned out DELISH! The sweet raisins balance with the heat of the curry, creaminess of the coconut milk and tomatoes. Yum!

Blog five ingredient curry chicken

Ingredients

  • 4 Chicken breasts or 6 thighs
  • 2 Tbsp curry powder
  • 1 can coconut milk (full fat)
  • Handful of raisins
  • 1 can diced or crushed tomatoes

Directions

  • Heat tomatoes, coconut milk and curry powder in a saucepan over medium heat.
  • When warm and combined pour over chicken and raisins in glass baking dish
  • Bake (covered in tinfoil) for ~45-60 minutes or until chicken registers done on your cooking thermometer
  • Serve with shredded carrot or other salad and fresh cut cucumbers. Voila!

dit-elle-Esther

Paleo Warm Peach Salad with Apple Cider Dressing

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I used the dressing from the Warm Butternut Squash Salad recipe, and basically just threw some perfectly ripe peaches in there instead of the butternut squash.  It was easy and delicious!Blog Paleo Warm Peach Salad-1

Ingredients

  • 1-2 Ripe Peaches (depending on their size and how many people you need to feed)
  • Kosher Salt and Pepper to taste
  • 3/4 C Pure no sugar added Apple Cider
  • 2 tablespoon Apple Cider Vinegar
  • 2 Diced Shallots or I’ve also used 1/3 C diced red onion
  • 2 teaspoons Dijon mustard
  • 4-5 cups (or really, you choose depending on how many mouths you have to feed!) of spinach or arugula.  I personally LOVE arugula, but our boys don’t.  When I make this for friends, it’s arugula.  When I make it for the family-spinach.  It wilts down a little when you pour the warm dressing over it, so put in more than you think you need.

Directions

  •  Combine cider, vinegar, onions/or shallots, and a little salt and pepper in a small sauce pan.  Bring that to a boil and stir for about 6-7 minutes so that it reduces.  Take off heat and whisk in mustard.  (original recipe calls for adding a 1/2 a cup of olive oil now, but I forgot to do that once.  It tasted fine, so I’ve left it out ever since :))  You choose!
  • Place salad greens in a large bowl.  Toss in peaches and dressing.  Pepper to taste.
  • You can also toss in nuts of your choice and sprinkle with a cheese of your choosing.
  • dit-elle-Lauren

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!

Blog blueberrypaleomuffins2 Blog blueberrypaleomuffins1

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.

blog pesto genovese 2 Blog pesto genovese 1

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

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

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)! 🙂

Blog frozen raspberry paleo tart Blog frozen raspberry paleo tart 3 Blog frozen raspberry paleo tart 4 Blog frozenraspberrypaleotart2 Blog frozen raspberry paleo tart 5

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