Tag Archives: paleo

Paleo Blueberry Coffee Cake

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I made this Blueberry Coffee Cake for our Easter Brunch a few weeks ago and it was a big hit with big and small! This recipe is from Elana’s Pantry

It is not very sweet and the almond flour gives it a rich hearty flavor.

blueberry almond flour paleo cake blog (2)blueberry almond flour paleo cake blog (1)

Ingredients

  • 2 cup almond flour
  • 1/4 tsp baking soda
  • 4 large eggs
  • 1/4 cup shortening or butter
  • 1/4 cup coconut sugar
  • 1 Tbsp vanilla extract
  • 1/2 cup frozen blueberries
  • Topping: 1/4 cup shortening or butter, 1/4 cup coconut sugar, 1/2 cup almond flour, 1 Tbsp ground cinnamon

Directions

  • Oven to 350
  • Grease 8″ round baking pan
  • Combine flour, baking soda in bowl
  • In another bowl, whisk together eggs, shortening, coconut sugar, vanilla
  • Stir wet ingredients into the almond flour mixture until thoroughly combined, then stir in the blueberries
  • Pour batter in pan
  • To make topping, cream shortening and coconut sugar, stir in almond flour and cinnamon, then sprinkle over cake batter
  • Bake for 30-40 minutes or until toothpick inserted into center of cake comes out almost clean
  • Let cake cool in pan for an hour, then serve

dit-elle-Esther

Fruit Platter

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Need a beautiful addition to breakfast, brunch or a garden party? Try this super simple, colorful and lovely, fruit platter. Select fruits and berries that are in season, and arrange to your liking! That’s it! Want fancier? See my Basil Lime Fruit Salad here.

Happy Spring! 🙂

fruit platter blog (2)fruit platter blog (1)

Ingredients and directions

  • As mentioned, select fruits and berries that are in season for you
  • I made this for my Easter Brunch Party and used: pineapple, mango, papaya, raspberries, and kiwi
  • Clean fruit and then slice or dice to your liking
  • Arrange on platter
  • Serve immediately or store covered in refrigerator overnight
  • Enjoy!

dit-elle-Esther

Guacamole three ways

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Avocado + salsa + sour cream + chips = yum! Now you just need a pitcher of margaritas, a cabana by the beach and some Latin music.. OK, even if you don’t have those last three, you can still enjoy chips and guac any day! 🙂 Here, a very simple way to make guacamole three ways – done progressively for max efficiency and ease!

guacamole three ways blog (2)guacamole three ways blog (1)

Ingredients

  • Avocados
  • Garlic
  • Lemon juice
  • Pico de Gallo or fresh salsa
  • Greek yogurt or sour cream
  • Salt as needed
  • Tortilla chips

Directions

  • You’ll make the three varieties of guacamole in a progressive fashion – starting simple and adding to it
  • Start by mashing all avocadoes in a bowl
  • Remove about a third of the mashed avocado, add some garlic and/or lemon juice and salt if you wish, and set aside – this is your first bowl
  • With the 2/3rds remaining avocado, mix in some salsa (this is a great quick way to make guacamole) – set aside half of this mixture
  • With the remaining avocado/salsa mixture, add in some yogurt
  • Garnish with extra ingredients!
  • Serve with tortilla chips
  • There you go – guacamole – three ways!

dit-elle-Esther

Carrot, Beet & Sesame Salad

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This is a delicious raw salad – grated beets, carrots, and kale are tossed with some vinegar, maple syrup and sesame seeds. The results is a light, fresh and crispy salad. Make it a meal by serving with a side of avocado or fried eggs!

beet carrot kale salad blog

 

Ingredients

  • 2 medium red beets, peeled and grated
  • 3 medium carrots, peeled and grated
  • 1 cup baby kale
  • 3 Tbsp sesame seeds
  • 3 Tbsp apple cider vinegar
  • 1-2 Tbsp maple syrup

Directions

  • Grate the beets and carrots. The easiest way I’ve found to grate vegetables is to use the grater blade in a food processor – takes <30 seconds!
  • Finely chop the kale
  • Toss with vinegar, syrup and sesame seeds
  • Season with salt
  • Enjoy!

dit-elle-Esther

Coconut Almond Dark Chocolate Mug Cakes // Paleo + Gluten Free

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I made one other mug cake here, and I have NO idea why I don’t do them more often.  There’s no shortage of variations, and they are ridiculously easy to make, enough for one or two to share, and with nominal clean up=TOTAL WIN!!Blog Paleo Coconut Flour Almond Mug Cake-1 Blog Paleo Coconut Flour Almond Mug Cake-2

Ingredients

  • 2 tablespoons coconut flour
  • ¼ teaspoon baking powder
  • 1 egg
  • 2 tablespoons Almond Butter (can use Sun Butter for a nut free option)
  • 1-½ tablespoons melted coconut oil
  • 1-½ tablespoons raw honey
  • 1 tablespoon almond milk (or any milk you’d like)
  • ½ a vanilla bean (scrape out the inside, throw away the shell) or ¼ teaspoon vanilla extract
  • Optional topping ideas- dark chocolate chips, coconut flakes, or berries (dried or fresh)!

Directions

  • In a separate bowl whisk together coconut flour, and baking powder.
  • Add egg, almond butter, coconut oil, honey, almond milk and vanilla bean and blend until creamy.  Super easy to have your child do all the mixing!  Not so easy to keep them from eating the batter 😉Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-2
  • It will look like this in the mug before you microwave it.
  • Blog Paleo Coconut Flour Almond Mug Cake-3Microwave for 2 minutes (depending on your microwave) and you magically have cake!!Blog Coconut Flour Dark Chocolate Almond Mug Cake-5
  • That’s IT!!!

Enjoy!

Thank you to Regina, from Leelalicious for the inspiration!dit-elle-Lauren

Avocado Sweet Potato “Toast” with a Fried Egg…

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I’ve talked before about my love of avocado toast and…having it as breakfast for dinner.  Honestly, we eat a variation of avocado toast with eggs quite a lot for dinner.  Maya requests it all the time, and it’s such an easy thing to whip up, that I rarely say no haha.

We didn’t have any good bread the other night, but we did have a sweet potato.  SO, we unintentionally went the  healthier route haha.  And it was SO GOOD!!!! Blog Whole 30 Avocado Sweet Potato Toast Fried Egg-1 Blog Whole 30 Avocado Sweet Potato Toast Fried Egg-2 Blog Whole 30 Avocado Sweet Potato Toast Fried Egg-3Ingredients

  • 1 Medium size sweet potato
  • Avocado (amount varies on how many people you are going to feed)
  • Eggs (depends on how many people you want to feed)
  • Olive oil + Salt + Pepper to lightly coat the sweet potato

Directions

  • Preheat oven to 400 degrees.
  • Cut sweet potato in 1/2 inch slices
  • Lightly coat in olive oil (or oil of your choosing), and salt and pepper to taste
  • Bake in the oven for 20-25 minutes, flipping over half way through.
  • Once the sweet potatoes are crispy on the outside, take them out.
  • Fry up your eggs.  I like mine runny, so they only take a few minutes.  I cook Maya’s for a little bit longer, so her yolks aren’t runny.
  • Mash up the avocado on top of the layered sweet potatoes, then top with your egg.
  • Serve as is or with a yummy salad or slaw (check out Esther’s recipes here,  here,  and here.
  • I cheated and used Trader Joe’s Cruciferous Crunch Collection of Chopped Kale, Brussels Sprouts, Broccoli and Green Cabbage & Red Cabbage, and added some bell peppers, tomatos, and avocado.  It was delicious!!!  And Maya chowed the whole thing down 🙂

Enjoy!dit-elle-Lauren

Blackfish Cafe Coleslaw‏

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This coleslaw is not only colorful and beautiful, it is delicious! The fresh ginger, minced fresh garlic and sesame oil make this dressing totally yummy. Add some roasted chicken and mandarin oranges and call it a meal! 🙂

black fish cafe coleslaw blog

Salad:

  • 6 c. Napa cabbage (about one head, thinly sliced). (Used regular cabbage as could not find napa cabbage in season when I made this.)
  • 2 carrots, shredded
  • 1 c. radishes, thinly sliced
  • 1 c. green onions, thinly sliced
  • 4-6 ounces sugar snap pea pods (slice diagonally)  (I substituted green pepper.)
  • 1 c. cilantro, chopped
  • 1/2 c. slivered almonds, toasted (single layer at 350 degrees for 5-7 mins; good idea to stir; watch closely, they burn fast)
  • Optional: roast chicken for protein and satsuma or mandarin oranges
Dressing:
  • 3 T sugar (I used 1/2 that)
  • 3 T white wine vinegar
  • 1 T soy sauce
  • 1/2 t. grated fresh ginger
  • 1 clove garlic minced (I used more to taste; maybe triple)
  • 1/4 t. sesame oil
  • dash cayenne pepper (optional)
  • 1 c. mayonnaise (or substitute 1/2 c. yogurt)
 Directions
  • Prepare salad
  • Mix salad ingredients
  • Toss and serve and enjoy! 🙂
Serves 6
dit-elle-Esther

Chocolate Covered Strawberries

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I posted this for Valentine’s Day two years ago, but it is a timeless recipe. You simply can’t go wrong with chocolate covered strawberries! Need a quick, elegant and delicious dessert? Try this! Happy Valentine’s Day! 🙂

Blog chocostrawberries2 Blog chocostrawberries1

Ingredients

  • 1 cup dark chocolate chips
  • ⅓ cup coconut oil
  • 1 tablespoon vanilla extract
  • 1-2 lbs strawberries

Directions

  1. Combine chocolate chips and coconut oil in microwave safe dish
  2. Heat for 1 minute and stir
  3. Heat for additional time (in short amounts, stirring in between till chocolate is smooth and runny)
  4. Stir in vanilla extract
  5. Place in refrigerator for 15-30 minutes to thicken a little
  6. Remove from refrigerator, stir – ready for dipping!
  7. Dip clean dry fruit in chocolate and place on parchment paper lined baking sheet
  8. Put in fridge to set/harden
Blog chocorange

Orange wedges dipped in chocolate are pretty awesome too!

Thanks ElanasPantry for the frosting recipe that lends itself so well for dipping! 🙂

dit-elle-Esther

Sweet Potato Hash with Spinach and Eggs

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Good morning! Sweet potatoes, sausage, egg and greens tossed in a skillet makes an excellent breakfast. There are a few steps, so this is a great weekend breakfast to make during that first cup or two of coffee. 😉 Paleo, gluten free, and wonderful served with fresh fruit or berries!

yam spinach egg hash blog (3) yam spinach egg hash blog (2) yam spinach egg hash blog (1)

Ingredients

  • 2 tablespoons high-heat oil, divided
  • 1 pound fresh sausage (optional)
  • 1/2 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 1/2 pounds garnet or jewel yams, or sweet potatoes, scrubbed and cut into 1/2-inch cubes
  • 1 bunch spinach or kale, tough stems removed and leaves chopped
  • Salt, black pepper, and/or red chili flakes to taste
  • 4 eggs

Directions

  • Heat 1 tablespoon oil in skillet over medium-high heat. Add sausage (if using); crumble and cook until no longer pink. Add onion, garlic and cook until onion is soft, 5 to 7 minutes. Remove mixture from pan.
  • Heat remaining oil in skillet and add yams. Cook until golden and tender, stirring occasionally, about 20 minutes. Return sausage mixture to the skillet. Stir in spinach or kale and toss with potatoes and meat. Now, using a spoon, make 4 shallow indentations in the hash and crack 1 egg into each indentation. Reduce heat to medium-low, cover, and cook until whites are set, 8 to 10 minutes. Serve immediately.
  • Enjoy!

Thanks PCC Natural Markets for the inspiration (modified and shortened recipe from the original and it was still great)!

dit-elle-Esther

Pulled Pork and Coleslaw Sliders

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So I’ve made various pulled pork crock pot recipes in the past, and while those are more of the BBQ saucy style, I wanted something to use to make sliders.. with coleslaw and fresh rolls! This is a GREAT recipe just for that! Make your coleslaw the night before, set the pulled pork ingredients in the crockpot in the morning and let it do all the work! Easy dinner! And excellent for leftovers.

pork shoulder slider blog

Ingredients

  • 3 tablespoons paprika
  • 1 tablespoons salt
  • 2 teaspoons black pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ cup honey
  • ¼ cup red wine vinegar
  • 3 tablespoons olive oil
  • 1 onion, peeled and cut in half
  • 3 to 3 ½ pounds pork shoulder, cut in half

Instructions

  • In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
  • Pour in the honey, vinegar, and olive oil and stir to form a paste.
  • Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
  • Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
  • Serve warm with coleslaw and rolls.
  • Ps. Minus the rolls, this is a great paleo dish! 🙂 Serve with some optional avocado on the side (because avocado goes with almost everything!).

Thank you 100 Days of Real Food!

dit-elle-Esther