Pesto - Dairy Free

I love pesto and have never made it until now. I purchased some basil plants at my local grocer and had to try this recipe.  Here is the link to the original recipe. 

http://againstallgrain.com/2013/04/05/dairy-free-pesto-sauce/

This was very tasty!! went beautifully on my zucchini pasta. Enjoy!!

Makes 1/2 cup

Ingredients:

·         ¾ cup packed basil leaves

·         3 tablespoons pine nuts (I used sunflower seeds and apparently you can also use hemp - or  probably any other nut)

·         1 garlic clove (i used 1 large and 1 small clove)

·         ¾ teaspoon lemon juice

·         ¼ teaspoon sea salt

·         3 tablespoons extra virgin olive oil

*** I also added about a Tbsp of nutritional yeast******

Instructions:

1.       Lightly toast the nuts in a skillet over medium heat for 5 minutes.

2.       Place all ingredients except for oil in a small food processor.

3.       Slowly incorporate the oil while the machine is running, until a smooth paste has formed.               Continue blending for 15 seconds to thin the sauce out.

4.       Alternatively, crush all of the ingredients in a mortar and pestle and blend until smooth.

Sweet and Sour Chicken

Again, another delicious recipe! Tastes like take-out!! I hope you enjoy it as much as I do! Here is the link to the original recipe:  http://www.agirlworthsaving.net/2013/08/paleo-sweet-and-sour-pork.html

Serves: 4

Ingredients

Battered Chicken

• 1 lb of chicken, cut into roughly ½” x ½” pieces
• ¼ cup of tapioca flour
• ½ tsp sea salt
• 1 egg white
• coconut oil for frying

Sauce

• 1 small onion, diced
• 2 cloves garlic, diced
• 1 tbsp coconut oil
• 3 tbsp maple syrup or honey
• 2 tbsp of apple cider vinegar
• 1 tbsp of coconut aminos
• 1 cup of broth (i used the pineapple juice drained from the chunks)
• ½ tsp sea salt
• ¼ tsp of black pepper
• ½ green bell pepper, diced (i used a whole pepper, red, yellow and green)
• 2 medium roma tomatoes, diced
• 1 cup of diced pineapple (I used an entire small clan)
• *** i also added mushrooms

Instructions

In a medium bowl add the diced chicken, egg white, tapioca flour and sea salt and mix until well combined.

Place the coconut oil in medium size pan and heat the oil to 350 degrees; drop the batter in and fry until golden brown – roughly 5 – 8 minutes.

TIP – When you drop the chicken into the oil, it will stick to your pan. Scrape the bottom of the pan with a fork to loosen it after a minute.

Remove from the pan and set on a paper towel to drain the oil. Repeat until all the chicken is done. Set aside.

Basically I mixed all the sauce ingredients in a bowl and set aside. then i cooked my veggies separately. I like them crispy so I don't overcook them. Next when the veggies are done, I added my sauce ingredients which were already mixed. NOTE: I added about another tbsp or more of he coconut aminos and about a Tbsp of tapico starch to the sauce so it would thicken more.

Bring to a boil. Add in the pineapple, tomatoes and bell pepper.  Mix to cover all the ingredients with the sauce, and allow to simmer for 5 minutes.  At he last minute, add the chicken, that's if you like your batter crispy. Or you can add the chicken while the sauce is boiling. Serve over cauliflower rice and enjoy!

Chocolate Avocado Mousse

This is just an amazing, delicious, creamy mousse! here is the link to the recipe. 

http://cookeatpaleo.com/mexican-chocolate-avocado-mousse/

I REALLY had to refrain myself from eating the entire recipe as it was just that good!!! try it, you will be hooked :)

INGREDIENTS

• 2 ripe avocados
• 1/2 cup organic raw cacao powder
• 1/2 cup full fat coconut milk
• 1/3 cup local raw honey, to taste
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon, to taste
• 1/4 teaspoon ground ancho chile, to taste ( i used cayene)

INSTRUCTIONS

1. Combine all ingredients in food processor and process until completely smooth.
2. Taste and adjust seasonings.
3. Chill to set.

Depending on the size and ripeness of your avocados, you may need to adjust some of the ingredients. Just make sure to taste the mousse once you blend it. If it’s too thick, add a little more coconut milk. Adjust the honey, cinnamon and ancho chile powder to your liking

Curry Meatballs

Delicious!! here is the link to the original recipe. http://paleomg.com/leftovers-curry-meatballs/  these are so very good and filling!! enjoy!

Ingredients

For the balls

• 1 lb Grass Fed Ground Beef 
• ½ yellow onion, diced
• ⅔ cup almond flour
• 2 eggs
• 2 teaspoons curry powder
• 2 teaspoons garam masala
• ½ teaspoon ginger
• just a hint of cinnamon
• salt and pepper to taste
• 1-2 tablespoons coconut oil for cooking (or other fat you like to use)
• 
  

For the saucey flare

• 1.5-2 cups canned coconut milk (the more the better)
• 1 cup organic chicken broth
• ½ onion, diced
• 5 teaspoons curry powder (based upon your curry obsession)
• 2 teaspoons garam masala
• 1 teaspoon ginger

Instructions

1. Add all ingredients for your meatballs to a larger bowl and thoroughly mix together.
2. Shape meatballs to the size you like. Mini meatballs or large ones are both acceptable!
3. In a large skillet or pot, add your coconut oil then add your meatballs and diced onions from your sauce ingredients and let them brown for a couple minutes. Let the meatballs cook on both sides for about 3-4 minutes.
4. Once the onions and meatballs have browned a bit, add the rest of the ingredients for your sauce and mix together until meatballs are covered in sauce.
5. Cover and let meatballs and sauce simmer until the sauce thickens and meatballs have cooked through–about 5 minutes.

Gingerbread Brownies

I think I've found my perfect paleo gingerbread!!! ....finally made this today and I was so surprised (and happy) how moist and brownie like it really is!! here is the link to the original recipe. http://paleomg.com/gingerbread-brownies.  Instead of ice cream (since I had none and no whipped cream) I topped mine with chocolate "frosting" made from one very ripe avocado, cocoa powder, cinnamon and unpasteurized honey.  Was very tasty but I think the chocolate in the frosting conflicted with the cloves and cinnamon and ginger in the brownie. Next time, whipped cream for sure! but still delicious! can't wait to make this again!!!

Serves: 9-12

Ingredients

• 13 dates, pitted
• ¼ cup coconut oil, melted
• 3 eggs, whisked
• 3 tablespoons molasses
• 1 teaspoon vanilla extract
• ¼ cup unsweetened cocoa powder
• 2 tablespoons coconut flour
• 2 teaspoons powdered ginger
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• pinch of salt
• extra coconut oil, for greasing pan
• Coconut Bliss Vanilla Island Ice Cream or PaleOMG Vanilla Ice Cream

Instructions

1. Preheat oven to 375 degrees
2. Place 13 pitted dates in a food processor and pulse until the dates begin to bind and clump together
3. Add coconut oil, eggs, molasses, and vanilla extract to the food process and puree until smooth
4. Add cocoa powder, coconut flour, powder ginger, cinnamon, ground cloves, baking soda and baking powder along with a pinch of salt and puree until completely combined and smooth
5. Grease an 8×8 glass baking dish with extra coconut oil and then pour the brownie mixture into the baking dish and smooth out
6. Place in oven and bake for 20-25 minutes. Let cool for 10 minutes before cutting.
7. Cut brownies into 9-12 brownies then top with ice cream. (i cut mine into 9 squares)

Easy Spicy Salmon Frittata

I found this recipe while searching for a use for canned salmon. I LOVE salmon and try to get more of it in my diet so when i found this, I was very excited! This dish was very tasty so I was very happy not to have to share with my husband (he HATES salmon).  Here is the link to the original recipe. I didn't have fresh cilantro so I added 1 tsp of coriander spice with the other spices. I also added about 1/4 cup of broccoli. Enjoy!

http://www.grassfedgirl.com/easy-spicy-salmon-frittata-gaps-paleo-scd/

Ingredients:

• 1 Tbsp coconut oil
• 1 green pepper
• 1 onion
• 2 garlic cloves
• 1.5 cups cherry tomatoes
• 1 tsp cumin
• 1/2 tsp paprika
• Sea salt and pepper to taste
• 6 grass fed eggs beaten
• 1/2 cup wild canned salmon (I didn't measure and used the entire can)
• 2 Tbsp chopped cilantro

Directions:

Preheat the oven to 350. Chop the peppers and onions, then mince the garlic.

Melt the coconut oil in an oven safe skillet over medium heat. Cook the green pepper and onion for a few minutes then add garlic.

Add the cumin, paprika, salt and pepper. Add in the halved tomatoes once the other veggies have cooked down a little.

Once the tomatoes have softened cooked a bit, sprinkle in the salmon distributing it evenly.

Pour in the eggs, making sure the contents are covered. Add a little more salt and pepper.

Transfer the pan to the oven and cook for 15 minutes or until the eggs are set. Remove from the oven and top with fresh cilantro.

Slice and enjoy!

Easy Creamy Zucchini Soup (dairy free)

Made this recipe today since I'm trying to use up my garden zucchini. I really liked this soup, its light and creamy(even though there is no cream) and not heavy. I would definitely make sure to use the fresh basil as it really adds something to the soup (as you know, zucchini is pretty tasteless!)  Here is the link to the original recipe.  Enjoy !!

http://www.primallyinspired.com/easy-creamy-zucchini-soup/

Serves 4

 Ingredients:

 2 lbs zucchini, about 4-5, chopped, but leave peel on for color

¾ cup onion, chopped

2 garlic cloves, minced (I used 3)

1 tablespoon butter, ghee or olive oil

1 tsp salt

3 cups chicken stock

¼ cup packed fresh basil leaves

(i also added about a cup of steamed soft cauliflower that i had left in the fridge)

 Directions:

 Cook the onion and garlic in butter/ghee for about 3-5 minutes in a soup pot over medium low heat. Add the zucchini and salt, turn the heat to medium and cook for an additional 5 minutes. Add the chicken stock and simmer for 15 minutes. Stir in basil. Puree with an immersion blender or pour into a blender. Can be doubled or tripled.  This also freezes very well. Enjoy!