Tag Archives: paleo

Rhubarb Clafouti

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Tart rhubarb pairs so well with this sweet custardy Clafouti. What’s Clafouti?  It’s a baked French dessert of fruit (traditionally black cherries) covered in batter and baked! In other words, yummy not-quite-cake, not-quite-pudding goodness. It would be delicious with fresh peaches or cherries, but given that it’s rhubarb season.. well enough said! I added some raspberries as well and it turned out great!

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Ingredients

  • 1.5 c. chopped rhubarb
  • 1/2 c. raspberries or strawberries
  • 4 Tbsps agave syrup (less if you are using another type of fruit, as rhubarb is so tart.. it needs a little extra sweetener)
  • 1 1/2 cups coconut milk
  • 4 eggs
  • 1/4 cup coconut flour
  • 1 tsp vanilla
  • 1/2 tsp cinnamon (optional)

Directions

  • Put all ingredients except for rhubarb in blender and process for 1-2 minutes until frothy
  • Put chopped rhubarb (and optionally berries) in baking dish and cover with batter
  • Bake at 375* for ~45 minutes or until golden and fork comes out clean
  • Serve with cinnamon, a splash of heavy cream or ice cream (the French dish is served with a dusting of powdered sugar as well :-))

dit-elle-Esther

Scrambled Eggs with Sundried Tomatoes

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Breakfast for dinner or just don’t know what to make? Yah, I have a lot of those nights too. Tossed salad and scrambled eggs! Hey, this is Seattle, after all. 😉

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Ingredients

  • Eggs
  • Garlic, minced (optional)
  • Sundried tomatoes (packed in oil)
  • Cheese, shredded (optional, omit for paleo)
  • Oil or butter for frying

Directions

  • Whisk eggs with a little water until well blended (and optionally the minced garlic)
  • Melt oil in pan and when hot add eggs
  • Let cook for a bit and use a spatula or fork to scramble
  • Add tomatoes and mix
  • Top with cheese and let melt in pan before serving

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

 

Greek Salad

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Tomatoes, cucumbers, kalamata olives and feta drizzled with olive oil, lemon juice and a dusting of oregano sound good? Yes please! Here are two easy ways to make Greek Salad!

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Ingredients

  • Tomatoes, diced
  • Cucumbers (English hothouse cucumbers work well), peeled and cubed
  • Kalamata olives
  • Feta cheese, crumbled (omit for paleo version)
  • Mixed greens

Dressing

  • Olive oil
  • Lemon, freshly squeezed
  • Oregano, 1tsp dried or 1 Tbsp fresh chopped
  • Salt & pepper to taste

Directions

  • Mix the veggies and toss with dressing
  • Crumble feta cheese on top
  • Serve

dit-elle-Esther

Pesto Baked Salmon

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Baked salmon is one of our weekly staples as the kids both love it (so far! :)). I usually drizzle some olive oil on and bake as is, but a nice variation is to top with fresh pesto and bake it. Easy dinner? Yes please! 🙂

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Ingredients

  • 1lb slab of salmon
  • 1 Tbsp (or more) pesto

Directions

  • Oil baking dish
  • Cover salmon fillet with pesto
  • Bake @ 350 for 25 minutes

dit-elle-Esther

Paleo Lemon Poppy Seed muffins

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Ava has been super interested in cooking projects and so we’ve been spending some time learning to measure, mix and stir, crack eggs, etc. This recipe yields 12 mini muffins or 1 large muffin (or small 5″ diameter cake like we did in this little spring form pan). 🙂

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Blog Paleo Poppy Seed

Ingredients

  • ¼ cup coconut flour
  • 1/8 teaspoon sea salt
  • ¼ teaspoon baking soda
  • 3 eggs
  • ¼ cup agave nectar
  • ¼ cup grapeseed oil (I used canola)
  • 1 tablespoon lemon zest
  • 1 tablespoon poppy seeds

Directions

  • In a medium bowl, combine coconut flour, salt and baking soda
  • In a large bowl, blend together eggs, agave, oil and lemon zest
  • Blend dry ingredients into wet
  • Fold in poppy seeds
  • Spoon 1 tablespoon of batter into each greased mini muffin cup
  • Bake at 350° for 10-12 minutes
  • Cool and serve
Makes 12 mini-muffins

Thanks Elana’s Pantry

dit-elle-Esther

Endive Salad with Bacon, Blue Cheese and Pears

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Bacon, Blue Cheese and Pears, oh my! This tasty salad could be served as a side, but it’s so yummy you may want to make it an entrée with optional roasted chicken as extra protein!

What’s endive? I didn’t know either. It’s a slightly bitter tasting leaf vegetable that is perfectly balanced in this salad with the sweetness of the pears and salty bacon.

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Ingredients

Directions

  • In a large bowl, combine vinegar, mustard, honey, shallot and garlic. Let sit 15 minutes to soften shallot and garlic and to infuse flavor. Slowly whisk in the olive oil to create an emulsified dressing. Season with salt and pepper.
  • Add endive and arugula to the bowl; toss to coat. Divide salad between 6 plates and sprinkle with bacon, blue cheese, pistachios and sliced pears.

Thanks PCC Natural Markets for the inspiration!

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