Sunday, 23 December 2012

Mango and Plantain Beef


Wow! made this today since i LOVE mango and PLANTAINS!!! this recipe is from the PaleOMG website (http://paleomg.com/plantain-mango-beef/) - this is a GREAT site for simple recipes! plus she's very funny :) try this one, i think you will like it.

Prep time:  
Cook time:  
Total time:  
Serves: 1-2
Ingredients
  • 1 (12 oz) TX Organics Sirloin Steak, cut into strips (I used a grass fed steak I had in the freezer from a local farmer)
  • 1 yellow onion, sliced
  • 2 garlic cloves, minced
  • 1 plantain, ends removed, peeled and sliced into ¼ inch pieces, smashed (use a ripe one-brownish color)
  • 1 mango, peeled and cubed
  • 2 teaspoons curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper
  • salt and pepper, to taste
  • 3 tablespoons fat of choice (I used coconut oil)
Instructions
  1. Heat up a large skillet under medium heat and add a tablespoon of coconut oil then add your 2 minced garlic cloves and sliced onions.
  2. While the onions begin to cook down, place a medium saucepan over heat and add two tablespoons of coconut oil. When the oil is hot, add your smashed plantains to the hot oil and let cook for about 3-5 minutes per side, careful not to burn them (like I’m good at).
  3. While your plantains cook, add your sirloin steak to your onion pan. Use tongs to flip the meat continuously to not overcook.
  4. One meat has almost cooked through (2-3 minutes), add your mango, garlic powder, red pepper, salt and pepper and mix thoroughly.
  5. Cook for another 1-2 minutes until meat is cooked to your preference and spices are thoroughly incorporated then remove from heat.
  6. When your plantains are cooked on both sides (have a browning to them) remove from heat, place on a paper towel to remove the excess oil, then add to your beef and mango mixture.
  7. Consume!

Saturday, 17 November 2012

Pumpkin spice Muffins


  • These were VERY, VERY good!! they made 8 muffins. was lazy one day and threw everything in an 8 x 8 pan and cut it into pieces, stopped with whipped coconut cream! beautiful desert! found the cake more moist than the muffins. (this is NOT my pic - the recipe and photo comes from elana's pantry website.

  • ¼ cup coconut flour
  • ⅛ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger (i just used pumpkin spice)
  • large eggs
  • ½ cup freshly roasted pumpkin (canned pumpkin will not work)
  • ½ cup honey  (i didn't quite use all this, found it too sweet)
  • 2 tablespoons vegan palm oil shortening ( i used coconut oil)
  • ⅛ teaspoon vanilla crème stevia (didn't use)
  1. In a food processor pulse together coconut flour, salt, baking soda, cinnamon and ginger
  2. Pulse in eggs, pumpkin, honey, shortening and stevia
  3. Transfer batter into paper lined muffin tin
  4. Bake at 350° for 25 minutes (for both the muffins and cake, i ended up leaving it in the oven an extra 10 minutes - not sure if my freshly roasted pumpkin was too wet or not so be sure to test with a tootpick)
  5. Serve
Makes about 8 muffins

Sunday, 21 October 2012

Crepes


Never had much luck with making crepes so was very skeptical about this one. although these are more "eggy" than regular crepes, they are so still worth it!!

1/4 cup full fat canned coconut milk
1/4 cup coconut flour
8 egg whites (save the yolks for Paleo Custard Sauce) - i used liquid egg whites
2 whole eggs
2 TBSP melted coconut oil
1/4 tsp vanilla (optional)

Beat the egg whites and eggs with a wire whisk or hand mixer until a little frothy.  Then sift your coconut flour and add it in along with the remaining ingredients and beat really well. I have a wire whisk attachment on my hand mixer that works great for this.  

Heat a small skillet over medium heat with a little bit of Coconut oil in the pan (i have a crepe pan so sticking isn't ever an issue) but if you don't be sure to reduce the heat to low and then pour in a small amount of batter  (about 3-4 TBSP - i used 1/4 cup ) and swirl it around in the pan to coat the bottom and sides of the pan thinly.  Cook for a few minutes, watching closely, when the edges start to curl, flip it over and cook the other side.  I like to use a silicone spatula to loosen the edges a bit while it's cooking so it doesn't stick.  It usually takes less time on the second side.  Remove from the pan and either set aside or fill with your filling of choice either savory or sweet, fold and eat. Repeat these steps applying more coconut oil as needed to the pan (you don't need to heat it up just add at low temp).  This will make about 10 thin crepes.  



In the last pic, I topped my crepe with homemade mayo, fried egg - with spices-cheese and then rolled! delish!

Homemade Mayonnaise



I was excited and very nervous to try this but glad i finally took the plunge!! I don't care for the taste of store bought mayo or salad dressing so I really like this version PLUS I know what is in it and I can pronounce all the ingredients :)
1 egg  (I used Pastured eggs which greatly reduces the likely hood of salmonella.) 
1/2 cup olive oil (NOT Extra Virgin or Virgin, just plain and simple olive oil or the flavor will be to strong)
1/2 cup Macadamia nut oil
1 TBSP Bragg's Apple Cider vinegar
1/2 tsp prepared yellow mustard
sea salt to taste
a dash of cayenne  

NOTE: I used 1 cup of light tasting olive oil

This first step is optional, and I am not  sure that it really does anything, but for some reason it eases my mind with the whole raw egg thing.  Take a mug 3/4 full of hot boiling water, add the whole egg STILL IN THE SHELL, and let sit for 1 minute.  Then remove and crack immediately adding to the food processor (it will have a somewhat milky look to it but should not be cooked, it should still be runny).Then using a food processor, combine the egg, cider and mustard on low for a few seconds.  Then VERY SLOWLY, this is important, VERY SLOWLY, add the oils.  After you have added the oils slowly and it is combined add your seasoning to taste. (i added cayene, cajun spice, salt and pepper)

*This recipe is from budgetpaleo.blogspot.ca and is a version of Sarah Fragoso's, Everyday Paleo Mayo* 



Not sure how long this will last in the fridge but I would probably use this up within a few days. 

Saturday, 22 September 2012

Chicken Meatballs

I, of course, didn't feel like running out to get some grass fed chicken breast so I used my grass fed beef instead to make these.  I thought they were VERY good (otherwise they wouldn't be posted here)  :)



  • 1 cup zucchini, chopped (about 1 zucchini)
  • 1 cup carrots, chopped (about 2 carrots)
  • ½ cup parsley, coarsely chopped (didn't have so didn't use)
  • medium cloves garlic
  • ¼ cup blanched almond flour
  • 1 egg
  • 1 pound boneless skinless chicken breasts ( i used 1 pound grass fed ground beef)
  • 1 teaspoon celtic sea salt
  • ½ teaspoon ground pepper
  • ¼ teaspoon chili powder
  • (I also added a bit of tumeric, cumin, basil, oregano - just because)
Preheat oven to 350°

In a food processor, pulse together the zucchini, carrots, parsley and garlic. Add almond flour, egg, and chicken.  Then add salt, pepper and chili powder and process until thoroughly combined

Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet. (i made balls)

Bake meatballs for 20 to 25 minutes. Serve

I added mine to my homemade marina sauce and served over julienned zucchini. I also ate them plain, mixed into some cauliflower "rice"...very tasty !!!

Cauliflower Pizza Crust

This recipe is a keeper :) I found it at the following website:

http://lindawagner.net/blog/2012/01/grain-free-gluten-free-low-carb-cauliflower-pizza-crust-recipe/

For the crust you’ll need:
  • 1 very large head of cauliflower (about 4 cups total after steaming and processing)
  • 4oz Garlic & Herb chèvre (soft) style goat cheese
  • 1 egg
Toppings:
  • marinara sauce of choice (I try to use brands with as few ingredients as possible)
  • 6-8oz shredded goat mozzarella
  • several basil leaves sliced thin (chiffonade style)
NOTE: the first time I made this I used a bit of pasta sauce for the sauce and it was perfect. the second time, I made the crust thinner (I suggest you don't) and used some salsa  I had in the fridge. I found it too wet so recommend you don't use salsa, perhaps crushed tomatoes or  something thicker but it is a GOOD idea to make sure your crust is not too thin - trial and error !!!

Preheat oven to 400 degrees.
The pics below are from the website....mine are at the end :)
Roughly chop cauliflower and process in a food processor. Mix until a fine “rice” like consistency is achieved.
Add cauliflower to boiling water to steam for about 6-7mins. Strain in a fine mesh strainer. Then place in the middle of a clean large dish towel and let cool.
Next, pull the sides of the dish towel together and twist to squeeze the remaining moisture out.
In a large mixing bowl use a spatula (or your hands!) to mix the strained cauliflower, egg and goat cheese. You can also add fresh herbs if you like, I added basil and oregano.
Combine ingredients well and transfer to a baking sheet lined with parchment paper (VERY important) . Use your hands to form a thin, even layer. you can keep the sides raised a little higher as a “crust”.
Bake in the middle rack of the oven for about 35-40mins. Once the crust is done, add your marinara and shredded goat cheese. Broil for just a few mins until cheese is melted. Remove pizza from the oven and sprinkle chopped basil on top.
Slice and serve! If you have a cooling rack, it helps retain the firmness of the crust so you can eat it easily by hand.
NOW, here are my pics!!! (the first is before baking)

after 35 minutes, I added the toppings (beef, peppers, mushroom and cheese)



I wish i had broiled it longer but I was too hungry :)


See! you can even pick it up like a real pizza crust! yum yum!!


Monday, 17 September 2012

Perfect Pancakes

This recipe comes from the website: http://www.thepaleomom.com/2012/09/perfect-paleo-pancakes.html

I made these today and the day before. But the day before, I thought I would try the recipe using bananas instead of plantains......one word of advice..........DON'T. The texture is TOTALLY different with the plantain. The ones made with banana were RUNNY and flat and greasy. Here is a pic of mine using the Plantain. From this recipe I was able to make 11 pancakes (using a 1/4 measuring cup to measure out my batter) - I think they look marvelous!



these were really good  and are now my new favorite!

Here is a photo from the site where I got the recipe. They look a little prettier than mine but I wasn't fussy pouring them onto the griddle :)


Here is the recipe!


Ingredients:
  • 2 large green plantains (about 2 cups pureed) - I measured mine out :)
  • eggs ( I used 3 eggs with no noticeable change in recipe)
  • 2 tsp vanilla
  • 3 Tbsp extra virgin coconut oil ( i used 2 Tbsp with no noticeable change in recipe)
  • 1/8 tsp salt (a generous pinch)
  • ½ tsp baking soda
  • Extra coconut oil for frying
  1. Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your food processor.
  2. Add the rest of the ingredients to the blender or food processor and process until it forms a smooth batter (about 1-2 minutes). I would even process longer than 2 minutes - maybe like 3-4, as the first time, i didn't process my plantains enough and the batter had chunks of plantain so the second time, i let it go a long time and it was perfect! smooth and just like real pancake batter)
  3. Heat 1 Tbsp of coconut oil in a frying pan or on a griddle over medium-high heat.  Pour batter into the frying pan until your pancake is the desired size.
  4. Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it (just like regular pancakes!).
  5. Flip!  And cook on the second side for 1½-2minutes.
  6. Repeat with remaining batter, adding a little more coconut oil to your pan as needed.
These plantain-based pancakes are not dense; instead they are so light and fluffy.  They cook quickly (about 6 minutes total, which is comparable to traditional pancakes).  They are so easy to flip that you can make them as big as your pan (I made mine 5-6” in diameter) or as small and dainty as you like.  They also happen to be nut-free (and you can sub any fat you want for the coconut oil to make them coconut free).  

Top with maple syrup, berries, sliced peaches, sliced bananas, pretty much any sliced fruit would be delicious.  Nuts or a dust of cinnamon would be good additions too!  You could throw some coconut cream on top to be extra decadent (you can take the thick fatty top part of a can of full fat coconut milk that has been sitting in a cool pantry or refrigerator overnight) ENJOY!

UPDATE: I also made these when my plantains were a little riper, not green but not yet yellow (a bit soft) and cooked them in my waffle maker. The turned out beautiful! here are the pics!!!! I prefer making waffles just for the convenience of pouring them and leaving them!!!



NOTE: I sometimes use this as a desert = simply make them fairly small (3-4 inches wide - basically 1 TBSP and a half of batter - doing this I got 20 pancakes). I then layered them, one on top of the other, with homemade fruit puree in between each one and then topped with whipped cream of choice, sprinkle of cinnamon and drizzle of maple syrup - made a beautiful desert!

Sunday, 9 September 2012

Easy Raw Chocolate Bark

Made this today and glad I did. I found the recipe on the www.Detoxinista.com website.  If you are craving choc fast, this is the recipe! seriously, I doubt I will buy another choc bar!!! at least I know what's in it. Next time, I will double the recipe (maybe triple!) and add coconut and/or nuts. yum yum!

It’s guilt-free, and happens to be incredibly fast and easy to prepare. Loaded with healthy fats from coconut oil, antioxidant-rich cocoa powder, and lightly sweetened with honey, this rich, dark chocolate will melt-in-your-mouth and can be enjoyed in minutes!
Ingredients:
2 tablespoons coconut oil, softened
2 tablespoons cocoa powder
1/2 teaspoon honey
Directions:
In a small bowl, combine all three ingredients and mix until well combined. Taste the mixture, and adjust sweetness, to taste.
(I made this twice today, the first time I added some cinnamon and the second time I added some orange extract)
*It’s important that the coconut oil is not melted, or the coconut oil and cocoa powder will separate while setting. For a smooth texture, solid or softened coconut oil is best.
Place in the freezer to set for 20 minutes, then use a sharp knife to cut into bite-sized chunks.  Eat direct from the freezer and enjoy!

Avocado Mango Broccoli Salad


I made this today and really enjoyed this mayo free version! very nice and light 


  • 1 ripe avocado, cubed
  • 1 ripe mangoe, cubed
  • 2 – 3 cups RAW broccoli, cut into bite size pieces
  • 1/4 cup red onion, chopped
  • 1/4 cup raisins (i used currants)
  • Himalayan salt and fresh ground pepper to taste. 
(I added some chopped pecans as well)

1. Combine all ingredients. Chill and serve! 
*Make sure you have nice ripe avocados and mangoes and this salad will “dress” itself!

Homemade Paleo Chocolate


I FINALLY made this today and I'm so glad I did! this is simple and delicious!  (the ones below are what i made using a mini muffin tin (about 1/2 tbsp choc in each) with slivered almonds and the other small ones are my little dollar store mold.




Ingredients:
3 tablespoons organic coconut oil
3 tablespoons almond butter
4 tablespoons pure organic cocopowder
1 tsp vanilla extract (I used orange extract!)
1-2 tablespoons organic or raw honey (this depends on your taste and how sweet you would like it) - i found 1 tablespoon was enough
Extra: Almonds, Walnuts, Brazil nuts…whatever you love!

SEE NOTE BELOW AT END!!!
Here is a link to the video that I used from Rocofit.com (LOVE that website!)
Mix all the ingredients together using a double boiler OR a glass bowl over a pot of boiling water (1-2 inches of water in the pot)
Place in a tin or in separate moulds and freeze for 20 minutes
Be creative! Add your favourite nuts, shredded coconut, whatever you like that will still keep it healthy.
This is a an amazing treat and is far better than any store bought chocolate because you know exactly what’s in it.  Don’t be shy with the cocoapowder, it’s full of antioxidants!
Enjoy!
NOTE:  Since I posted this, I found this comment where another follower made these changes to the recipe...I tried it and prefer her changes as follows:

Double the recipe and use 2 parts coconut oil to 1 part almond butter -so 1/2 cup coconut oil and 1/4 cup nut butter. I found when I made them equal it was a bit too soft for my preferences and was more like fudge than a chocolate bar.

Use 2 T honey for a doubled recipe and add to the bowl 1/2 – 3/4 cup lightly-salted unshelled pumpkin seeds - stretches the recipe out, plus the crunch is amazing! 
So it’s more like a bark than a chocolate bar that way, but it is fantastic.

Thursday, 30 August 2012

Raw "Cheesecake"

This came from the website "Detoxinista.com" and it was DELICIOUS!!! I could have eaten the entire thing in one sitting :)  I had made this before using a 6 inch pan and played around with the measurements but it didn't quite turn out ...so, after searching for a springform pan, I found the 4 inch springform pan at Walmart (2 for $4.97).

















Make the crust first. You can use this crust as the base for any raw dessert, or as a crumbly topping!
Ingredients
  • 1 cup raw pecans (i used mostly pecans and ran out so used walnuts to make a cup)
  • 2 tablespoons maple syrup or honey (or stevia, to taste)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 Tablespoon coconut oil
Directions
  1. Grind nuts in a food processor until crumbly. (Be careful not to over-process, or the oils will be release from the nuts, leaving you with a more glossy, oily crust)
  2. Add the rest of the ingredients and blend in food processor until it all sticks together, like cookie dough. Press the dough into a greased or lined pan, and place it in the freezer to set.
Notes
Double this recipe to fill a traditional 9″ pan. (I THOUGHT that this recipe was enough base for the two springform pans but next time, I'll put it all in one)
Next make the filling......
Fills one 4″ springform pan, plus a little extra for snacking… ;) Actually, there was enough left to fill a small ramekin. 
Ingredients
1/2 cup zucchini, peeled and chopped 
1/2 cup raw cashew butter 
2 1/2 Tablespoons fresh lemon juice (only used 1 1/4 as i ran out !! - could probably sub orange juice here)

2 1/2 Tablespoons raw honey (I only used 1 Tbsp then tasted...was sweet enough for me)
2 dates (i soaked mine first)
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
2 Tbsp cocoa powder (unsweetened)
Directions: In a mini food processor, blend zucchini until finely processed. Add the lemon juice, raw honey, dates, vanilla, and sea salt, and blend until smooth. Finally, add in the cashew butter, cocoa powder and blend until well combined. Pour into a spring-form pan, or bowl, and FREEZE OVERNIGHT until set.
*note: You can make your own cashew butter by simply blending 2 cups of raw cashews in a high-powered blender (such as a Vita-Mix) until smooth

Tuesday, 28 August 2012

Maple Pecan Muffins

Found this recipe on the "Paleo on Main" blogsot. These are worth making and making again !



These muffins really, really were good!! the zucchini adds a great amount of moisture (even the hubby liked them!) these are probably one of the BETTER  paleo muffins I've made so i'm very pleased that they were as dense as they were. Plus, i got to use up some of the zucchini in my garden.  :) I would keep them in the refrigerator to keep the zucchini from going bad too fast. Hope you enjoy!

Batter:
4 eggs
3 Tbsp Melted Butter
2 C Shredded Zucchini ( i set mine in a colander to drain for a few hours)
1/4 C Maple Syrup
1 tsp Vanilla
1/2 C Almond Flour
1/3 C Coconut Flour
1 Tbsp Cinnamon
1 tsp Baking Powder
1/2 tsp Salt


Topping:
2 Tbsp Melted Butter
1 Tbsp Cinnamon
1 Tbsp Maple Syrup
1/4 C Chopped Pecans

 Preheat oven to 350. Grease well, or line with cupcake papers, 12 muffin tins.



 In separate bowls, mix wet and dry batter ingredients till well incorporated.



 Stir wet into dry.

Scoop by ice cream scoop into prepared muffin tins. In the same bowl, combine topping ingredients. With a spoon, evenly distribute topping over each muffin.



Place muffins in preheated oven for 20-25 minutes or until toothpick comes out clean.   Enjoy!!

Lemon Pie Macaroons

These are from the DamyHealth.com website. According to her site: This recipe is gluten free, vegan, raw, grain free, dairy free, sweet, tangy and delicious!  For me, they were a little more than "ok" but that's probably cause I don't like to eat anything that's NOT chocolate :)  I would prefer them a little more sour and maybe next time I will make them bigger (using the 1 TBSP scoop) but overall, I nice tangy snack :)




 Prep time: 10 Minutes (Yield: Makes 15 Macaroons) - 
( i got 37 of these macaroons as I used a 1/2 Tbsp measuring spoon to scoop them)

Ingredients:
1/2 Cup Sliced Almonds
1 Tsp Vanilla Extract
Dash of Sea Salt
1/3 Cup Pre-soaked Dates
1 Cup Shredded Coconut
1/4 Cup Grond Flax (or Hemp Seeds)
1 Tbsp Agave Nectar (I used the juice from the soaked dates)
Juice of 1 Lime (or Lemon if you are making Lemon Meringue)
Zest of 1 Lime (or Lemon if you are making Lemon Meringue)

Directions:
Place almonds, vanilla, salt, agave, lemon juice and flax into your food processor and blend until smooth.
Place the rest of the ingredients into your food processor with blended ingredients and pulse until mixed.
Using a melon baller scoop out macaroons onto a plate or into a container.
Serve and enjoy!
Tip – Store in a sealed-tight container in the refrigerator.

Sour Gummy

These were so easy and good!! I put mine in a silicone ice cube tray from the Dollar Store (which had 21 holes in it). ready in minutes and a nice treat!

Ingredients:

3 Tbsp grassfed Gelatin (I used Great Lakes Unflavored Gelatin) - i'm sure regular gelatin would be fine
1/3 cup lemon/lime juice (i fresh squeezed mine)
3 Tbsp honey (I only used 2 Tbsp and for me, they were sweet enough)
Optional - non-toxic, veggie based food coloring (I used a slice of fresh beet and let it soak a bit in the juice)
optional - few drops of lemon extract or lemon oil for increased pucker factor (i used pure lemon oil)

Whisk lemon/lime juice, honey and gelatin in sauce pan until there are no lumps.  Heat over very low h eat until nice and smooth. add food colouring if desired. Grab an ice cube try or silicone mould. you can use a basic pan too and then just cut into squares or use a cookie cutter after its set.

Pour into the mould, pop in freezer for 5-10 minutes to form up. once they are out of the freezer they will stay firm at room temperature.

Great treat for kids!

Here is the silicone mould I used.  I did make a second batch using the grapefruit juice pictured below..... they were ok but not as good as the fresh lemon ones. The ones pictured below are the grapefruit ones.


Sunday, 19 August 2012

Paleo Carrot Cake Pancakes

These are my new favorites!  found this recipe on the site http://paleomg.com/paleo-carrot-cake-pancakes/  This recipe will make about 8-10 fair sized pancakes.


Ingredients

  • 1 cup carrots, shredded
  • 3 eggs
  • 1/2 cup almond meal
  • 1/2 cup canned coconut milk-full fat.
  • 1/4 cup walnuts, chopped
  • 2 tablespoon coconut oil
  • 2 tablespoon coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • lots of: cinnamon, ginger, nutmeg (i used pumpkin spice)
  • handful of raisins
  • 1 tablespoon coconut butter per 3 pancakes
  • lots of maple syrup, obviously!
Instructions
  1. Mix all dry ingredients together in a large bowl: almond meal, coconut flour, baking soda and powder, and spice together.
  2. Add wet ingredients to dry ingredients: carrots, eggs, coconut milk, coconut oil, and raisins. Mix thoroughly.
  3. Heat a large skillet up under medium-high heat and use coconut oil to grease the surface. 
  4. Pour batter into small pancakes onto hot griddle. Cook on both sides for 3 or so minutes.
  5. Top pancakes off with coconut butter and maple syrup.