Tag Archives: paleo

Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken

My parents bought me a spiralizer for my birthday, and I’m in LOVE! I can’t wait to make “pasta” out of various veggies, but first, I tried it on some peppers. It literally took me less than a few minutes to spiralize 3 peppers! At first, I was just doing it to get them all pre-cut for the week, but then they looked so pretty, I decided to make a little salad out of them for dinner! Eat as is or add chicken or fish for a delicious meal!

Ingredients

1 Each of a red, yellow, and Orange Pepper Spiralized (or diced if you don’t have one)
1 Mango cut into 1/2 inch cubes
1 medium avocado cut into 1/2 inch cubes
A handful Cherry tomatoes diced
1 shallot diced
4 chicken breasts marinated in the same ingredients used for the dressing. (omit for a delicious vegetarian salad!)

Dressing

Juice from 1/2 a lime
2 Tablespoons Olive Oil
1/4 Teaspoon Ginger
1 Tablespoon Rice Wine Vinegar
Sea Salt and Pepper to taste

Directions

After you spiralize the peppers they will be in one continuous cut. I loaded them all onto a cutting board and just cut the pile into 4ths.
Cut everything else up and toss in a bowl!
Put all ingredients for the dressing in a bowl and whisk til blended. Pour over salad and toss to coat.
Serve over grilled chicken (or fish would be yummy too!) Grilling on medium heat 8-10 minutes per size depending on the size of the breast.

ENJOY!

Orange Cake

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This is a totally delicious cake! Eat it for breakfast or dress it up for high tea or dessert! You can enjoy this as is for paleo goodness, or add an optional sweet and citrusy glaze to make it even more amazing!

Though I haven’t tried it, Elana (from Elanaspantry.com) says there’s a Starbucks version out there that tastes just like this one.

The one tricky part of this recipe is that you have to boil oranges for 90 minutes. So plan ahead. The oranges are low maintenance while cooking, but keep an eye so you don’t run out of water. As an extra bonus, your house will be filled with a refreshing and natural citrusy aroma! 🙂

Ingredients

2 oranges
4 large eggs
1/2 cup agave nectar or honey (original recipe says 3/4 cup)
2 cups blanched almond flour
1/4 tsp celtic sea salt
1 tsp baking soda

Glaze (optional)

1 cup powdered sugar
1 Tbsp fresh squeezed orange juice
1/2 orange, thinly sliced for decoration

Instructions

Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft
Place whole oranges (peel and all) in a food processor and blend until smooth
Process in eggs, agave, almond flour, salt and baking soda until well blended
Pour batter into a greased 9 inch cake pan
Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean
Cool in the pan for 2 hours
Make glaze by working orange juice into powdered sugar. You can add more/less liquid to get desired consistency. Pour onto cake and even out with spatula. Decorate with optional orange slices.
Enjoy or refrigerate for a few days (if you can keep from eating it up)! 🙂

Thanks for the inspiration Elanaspantry.com!

Red, White and Blueberry Popsicles

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These popsicles were inspired by our favorite summer ingredients – strawberries, blueberries, coconut milk! This is a great project for kids to help with. Getting molds ready, selecting ingredients, sampling the flavors! Have fun! 🙂

Ingredients

Red

1 cup strawberries
1/2 cup coconut milk
1/2 tsp vanilla
add some water if too thick

White

1/2 cup coconut milk
1/2 cup vanilla ice cream

Blue

1 cup blueberries
1/2 cup coconut milk
add some water if too thick

Directions

Blend individual popsicle batches and pour into molds in layers. And yes, layers may bleed a little (but this is the quickest way to do this!) and hey, give a pretty marbled effect! 🙂

There is another version using berries/water/honey on Elana’s Pantry that is worth checking out also! http://elanaspantry.com/red-white-and-blueberry-popsicles/

Lemon Basil Cookies

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My basil plant has been loving the heat wave in Seattle and growing like crazy! These lemon basil cookies are great for breakfast or as a quick snack – keep in the freezer for a yummy cold paleo cookie treat! Grain free, dairy free, soy free, egg free! Ingredients

2 cups blanched almond flour
¼ teaspoon baking soda
¼ cup coconut butter
¼ cup honey
1 tablespoon chopped fresh basil
1 teaspoon lemon zest

Instructions

Combine almond flour and baking soda in a food processor
Pulse in coconut butter, honey, basil, and lemon zest
Scoop dough one level tablespoon at a time onto a parchment paper lined baking sheet
Press balls of dough down to flatten
Bake at 350° for 6-10 minutes
Cool for 2 hours
Serve or freeze for an easy protein rich snack!

Inspired and modified. Thanks Elanaspantry.com

Paleo Plum Pie with Crumb Topping

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This is a totally delicious breakfast, snack or dessert. Make it when plums are in season and top with ice-cream or Greek yogurt for some totally non-paleo deliciousness! 🙂

Ingredients

For the crust

2 cups almond meal
2 tablespoons coconut oil, melted
1 egg
dash of salt (optional)

For the filling

4 cups sliced plums
1/3 cup coconut sugar
2 teaspoons arrowroot powder (I used 1 Tbsp potato starch instead since I didn’t have arrowroot powder)
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon ground nutmeg

For the topping

1/2 cup chopped walnuts
1/2 cup almond meal
3 tablespoons coconut oil, melted
3 tablespoons coconut sugar
1/4 teaspoon ground nutmeg

Preparation

Preheat oven to 350° F.
Place almond meal and salt in a food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball, adding a little water if necessary to make dough stick. Press dough into a 9-inch pie dish.
Toss together filling ingredients in a bowl; arrange in pie crust and pour remaining liquid over the top.
Stir together topping ingredients and crumble over filling.
Bake until the filling is tender and the top is golden, 35 to 45 minutes.

Thanks PCC Natural Markets for the inspiration!

Paleo Coconut Almond Butter Mug Cakes with Banana Ice Cream

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Do you ever have a craving for cake, but don’t want to make/have to restrain yourself from eating an entire cake? ME TOO! 🙂 Mug cakes are easy to make, SUPER easy to clean up from, and take a little over 5 minutes from start to finish-WIN!

I’d heard about mug cakes before, but had never really thought to try my hand at them until I saw Regina from Leelalicious post this recipe. Once I saw that you could make them relatively healthy, I was all in! I’m already thinking of different variations I want to try next!

Ingredients

2 tablespoons coconut flour
¼ teaspoon baking powder
1 egg
2 tablespoons Almond Butter
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
4-5 dollops of Medjul Date Caramel Sauce (omit if strictly Paleo)
Other topping ideas- 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.

Maya loved doing this part, but of course just wanted to eat the batter 😉 Yes, I know…raw egg batter = a no no, but I did it as a kid all the time and turned out just fine! Instead of pouring the batter into one large mug, I greased up two ramicans to make two little cakes! Microwave for 2 minutes (depending on your microwave) and you magically have cake!! It turned out surprisingly moist, but I wanted to add a little something to it. You could do a healthy frosting, but I added some banana ice cream to go along with it. Only added 2-3 minutes to the process and was SO GOOD!

Take 2 frozen bananas (cut in 3rds before you freeze), add 1/3 cup almond milk or enough to get a creamy consistency. Blend in Cuisinart or high speed blender for a minute or two.Enjoy!!

Chia Seed Pudding Cups

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Chia Seed Pudding Cups are super easy to make and a tasty and healthy paleo snack! You mix chia seeds into a cup of coconut milk, add some flavor and toppings, refrigerate for a few hours and voila! 🙂 No baking, no cooking, no fuss!

Ingredients (1 serving)

1 cup coconut milk
1 Tbsp chia seeds
Flavor/topping of choice (pick one or make up your own combo!) 🙂
- 1/2 tsp almond essence + chopped almonds
- 1/4 tsp ground cardamom or cardamom seeds (open the pod)
- 1/2 tsp vanilla essence + fresh berries (I used red currants)
- 1/2 tsp ground cinnamon + cinnamon sticks

Directions

Mix the coconut milk, chia seeds and flavor well
Pour into serving cup
Cover and refrigerate for a few hours or up to a couple of days
Serve and enjoy

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? 😉 Ingredients

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!

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!Ingredients (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!!

Enjoy!

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!

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.

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