Tag Archives: paleo

Stuffed Mushrooms

It’s mushroom season! White or Crimini Mushrooms work great for this recipe. This is a great paleo snack. Make them with or without cheese!

Ingredients

6 oz white or crimini mushrooms
2 Tbsp butter
1/2 onion, finely chopped
1 lb mild Italian sausage, casings removed
1 cup celery, finely chopped
1/2 cup red bell peppers, finely chopped
2 Tbsp fresh oregano leaves, minced
2 garlic cloves, minced
1 egg
3 tsps. fresh Italian parsley, minced (or 2 tsp dried parsley)
Salt/pepper to taste
1/2 cup Parmesan cheese, grated (optional)

Directions

Oven to 350*
Clean mushrooms with a damp cloth and remove stems
Finely chop just the stems
Place cleaned mushrooms, caps down on baking sheet and set aside
Heat butter and saute onion for 4-5 minutes or until golden
Add sausage to skillet and cook until browned
Add celery, red bell pepper, and finely chopped mushroom stems and cook for another 5-7 minutes
Add oregano and garlic and cook for 2-3 minutes
Place meat mixture in food processor with egg and parsley and pulse until mixture is finely chopped
Spoon meat mixture into each mushroom cap, top with cheese (optional and bake for ~20-30 minutes until mushrooms are tender and filling is starting to brown
Enjoy! 🙂

Eggplant Mini Pizzas

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These delicious mini pizzas are made with a base of eggplant and topped with sauce, veggies, cheese and fresh basil. I added some fresh pesto as well and these were delicious! 🙂 Gluten free and grain free and almost paleo (omit cheese for paleo) these are a great alternative to traditional pizza! 🙂

Ingredients

1 globe eggplant, about 8 ounces and 9-10 inches long and sliced into 3/4″ slices
Salt for sprinkling on eggplant slices to draw water out
1-2 T olive oil, for brushing eggplant before roasting

Toppings

1 can (14.5 oz) Tomato sauce or crushed tomatoes
1 tsp dried Italian seasoning or a combination of basil, oregano and thyme
1-2 mushrooms, finely diced
1/3 cup freshly grated Parmesan
1/3 cup finely grated low-fat mozzarella blend
Fresh Basil Pesto – 1 tsp for each slice of eggplant (optional)
10 large basil leaves, cut in chiffonade strips (optional)

Instructions

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness)
Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)
After 30 minutes, wipe the eggplant dry with a knife or paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 20-25 minutes.
Remove eggplant from the oven and turn oven setting to broil.
Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with chopped veggies, cheese and some of the fresh basil.
Put pizzas under the broiler until the cheese is melted and slightly browned.
Serve hot, with a dollop of fresh basil pesto and some more fresh basil if using.

Inspired by, modified and simplified from the original – thanks KalynsKitchen!

Eggs and Bacon Tart

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No gluten, no grains, no dairy.. just a pure protein power breakfast tart. Served with some sautéed veggies and fresh fruit and you’ll have a great meal!

Ingredients

1 lb organic bacon
1 cup thinly diced scallions, leaks or onion
8 large eggs
salt and pepper to taste
Fresh chives for garnish

Directions

Oven to 350*
Cook bacon in skillet until browned, ~5 minutes
Remove and cool and then mince or finely chop
Pour off and discard fat from skillet
Return bacon with onions or scallions and saute for a few minutes
Beat eggs, pepper and salt
Put bacon/onion mixture in a round glass pan (8″ or 9″ works well) and pour egg mixture on it
Bake for 25-30 minutes or until firm
Let cool a bit and garnish with fresh chives

Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting

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Ok, so I promised myself that I would let Maya pick what kind of birthday cake she wanted this year vs making something healthy that I wanted her to have.

Well….she changed her mind about 7 times on what kind of cake/cupcakes she wanted and on the day of, we were totally over booked. SO…at around 7pm on the night of her birthday I started throwing a bunch of stuff together, and…this is what we got 😉

Thankfully, Maya loves just about anything, so she was happy.

Happy birthday girl, happy me! Muffins (which I called Cupcakes for Maya ;))

Ingredients (made 24 mini muffins)

3 very ripe bananas (I actually used some that I had frozen and then thawed)
1 1/2 Cups Coconut Flour
1/4 Teaspoon Cinnamon
1/2 Teaspoon Salt
1 Teaspoon baking soda
4 large eggs
1/4 Cup melted coconut oil
1 Tablespoon Raw Honey
1 Teaspoon pure vanilla extract
1/2 Cup Unsweetened Applesauce

What to do…Besides grab a birthday girl dressed in a tutu?? 😉

Preheat oven to 350 degrees
Mix all the dry ingredients.
Mix all the wet ingredients
Add the dry ingredients to the wet. The mixture will be pretty dense. Scoop out enough batter to slightly overlflow each mini muffin tin. These don’t raise a whole lot, so you can overfill each 🙂
Bake for 10-12 minutes depending on your oven. Tops should be golden brown, but still a little soft to the touch.

Frosting/Whipped topping

Put a can of full fat Coconut Milk in the refrigerator over night. When you open it, it will have separated and the top half will all be hard.
Scoop that out and put into a bowl.

Add….

1 Tablespoon of honey.
1/8 Teaspoon of cinnamon
1/4 Teaspoon of Pure Vanilla Extract

Mix with a blender and dollop on top of each muffin/cupcake. Refrigerate until you plan on eating them, as the topping will soften.

Enjoy!!

Figs

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It’s fig season! My little fig tree has been working hard all summer and I didn’t think the thirty or so little green ‘figlets’ would ripen until a few days ago when they started getting purple and were ready to pick! Yum, they are delicious! The kids enjoyed picking these from the tree just as much as eating them!

You may know figs from the dried fruit category, usually available in abundance during winter season. The fresh version are equally delicious, but not as sweet. Figs are a nutrient dense food and are rich in vitamins, potassium and are also a great source of fiber. Enjoy diced with yogurt, oatmeal, chia seed pudding, or simply as a piece of juicy and sweet fresh fruit.

If they don’t all get harvested and consumed, I will dip some in dark chocolate and post to the blog in a few weeks! 🙂

Want to learn more about figs? I found some interesting reading here and some fun recipes here.

Tricolor Autumn Salad

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This is made with purple cabbage, romaine lettuce and carrots.. full of nutrients, all raw ingredients, crunchy and delicious! Toss with Tahini Dressing and enjoy.

Ingredients

1 small head purple cabbage (grated)
1 small head romaine lettuce (finely chopped)
1 cup grated carrots
1 batch Tahini dressing

Tahini Dressing (makes 1.5 cups or so)

1/2 cup roasted tahini
1/2 cup water
1/4 cup freshly squeezed lemon juice
2 Tbsp olive oil
1 tsp sea salt

Directions

In a large bowl, toss veggies
For dressing, puree ingredients until smooth
Toss salad with 1/2 cup or up to all dressing and serve

Source: Thanks Paleo Cooking from Elana’s Pantry

Peach or Nectarine Crisp

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Sweet succulent peaches and nectarines are sprinkled with an almond oat topping and baked till crisp and golden. Served with rich vanilla ice cream, this is wonderful and delicious summer dessert.

I modified this recipe from the original from PCC Natural Markets – but because the peaches were so ripe and sweet and I was planning to serve this with vanilla ice cream, I used a lot less sugar and also substituted tapioca flour instead of the corn starch. You can consult the original here, but here is my version of the recipe and the vote in my house was: this peach crisp is amazing!

Ingredients

2 pounds ripe peaches or nectarines, cut into 1-inch pieces
3 Tbsp coconut sugar, divided
2 teaspoons lemon juice
4 teaspoons tapioca flour
1/2 cup almond flour
1/2 cup old-fashioned rolled oats (quick-cooking fine)
6 tablespoons cold salted butter, cut into small pieces
Vanilla yogurt or vanilla ice cream, for serving (optional)

Directions

Preheat oven to 375° F.
Combine peaches or nectarines, 1 Tbsp coconut sugar, lemon juice and tapioca flour in a 9-inch shallow round baking dish or pie plate.
In a separate bowl, combine almond flour, oats and salt. Rub in butter with your fingertips until coarse crumbs form. Sprinkle oat topping over the fruit mixture. Place the dish or pie plate on a rimmed baking sheet.
Bake until the topping is golden brown and the filling is bubbling, 40 to 45 minutes. Let cool 15 minutes before serving. Top each serving with a dollop of yogurt

Thanks PCC Natural Markets

Paleo(ish) Strawberry Cupcakes

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Gluten free, grain free, high protein strawberry cupcakes? Yes! Yum! The kids had fun eating these. Whipped cream and fresh strawberries on top optional, but highly recommended! 🙂

Ingredients

½ cup coconut flour
1 tablespoon arrowroot powder (I used tapioca powder since I did not have this ingredient.. arrowroot powder is used as a thickening agent)
<¼ teaspoon celtic sea salt (optional)
½ teaspoon baking soda
4 large eggs
½ cup agave nectar or honey (I used 1/4 cup, and these were plenty sweet)
1 tablespoon vanilla extract
½ cup finely chopped fresh strawberries
Whipped cream and more strawberries for topping

Instructions

Preheat the oven to 350°F. Line 8 muffin cups with paper liners (or 12 mini muffin cups).
In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
Scoop cup of batter into each prepared muffin cup.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.

Thanks once again – ElanasPantry!

Kale, Broccoli, Brussel Sprout Salad with Blueberries and Avocado topped with a Fried Egg

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If it sounds like I just threw a bunch of random stuff that was in my refridgerator, it sounds correct haha. When the Huz is out of town, and we don’t have the boys I like to keep dinners pretty simple for Maya and me. I love tossing a fried egg on salads. The runny yolk acts as a dressing, and it’s a super easy quick healthy protein-WIN! Ingredients (for 2)

Large handful of Kale, broccoli, brussel sprout salad per person. They carry it at Costco and Trader Joe’s.
1/2 Medium avocado diced
Handful of blueberries per person
Drizzle olive oil over the top
Salt and pepper to taste
Top with fried eggs!

Dinner all done in under 15 minutes! YESSSSS! I’ll be posting another rendition of this soon!

Enjoy 🙂

Guacamole Deviled Eggs

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A great variety of deviled eggs that adds yummy avocado to a protein rich appetizer!

Ingredients

6 large hard boiled eggs, cooled and peeled
2 ripe avocados
¼ cup cilantro, finely chopped
1 tablespoon chives, finely chopped
1 tablespoon lime juice
½ teaspoon celtic sea salt
1 teaspoon red pepper flakes
chili powder, for garnish

Instructions

Cut eggs in half and remove yolks
In a bowl, mash yolks and avocados
Stir in cilantro, chives, lime juice, salt, and red pepper flakes
Scoop filling into egg whites with a 1 tablespoon ice cream scoop
Refrigerate until serving
Sprinkle with chili powder and serve!

Thanks ElanasPantry!

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