3-ingredient Paleo Naan Bread

 I made this to go along with some seriously yummy chicken curry for a party we had recently. They were a big hit! Thank you,  MyHeartBeets.com  for the inspiration!

I made this to go along with some seriously yummy chicken curry for a party we had recently. They were a big hit! Thank you, MyHeartBeets.com for the inspiration!

Ingredients:

1/2 cup almond flour
1/2 cup coconut flour
1 cup full-fat coconut milk (make sure it's soft or well-blended before mixing)
*Optional: 1 pinch salt and/or ghee for frying

Method:

Place all the ingredients in a blender and blend until smooth.

*NOTE: if they battler is too think you can add a little water to reach desired consistency.

Heat a medium sized non-stick skillet to medium heat.

Depending on how large your want your naans, use a 1/4 cup measuring cup to pour little naans, or 1 cup for larger. You can pour half the batter in the pan for a really large naan, but it'll take a while to cook, and/or be pretty tricky to flip (unless you're a pro!). So be patient. :)

Flip when side one looks fluffy and firm, and allow the other side to cook for a couple minutes.

You can enjoy these with any Indian dish, make them as makeshift pancakes, or even use them as a base for flatbreads.

WARNING: These are addictive!

Fluffy Paleo Pancakes

 My little guy (and husband...ok, and me too...) have been on a pancake jag lately. This recipe yields a great tasting, beautifully textured pancake. The recipe can be halfed if you only want a couple pancakes, but why bother! Just freeze the excess pancakes if you have too many. Enjoy!

My little guy (and husband...ok, and me too...) have been on a pancake jag lately. This recipe yields a great tasting, beautifully textured pancake. The recipe can be halfed if you only want a couple pancakes, but why bother! Just freeze the excess pancakes if you have too many. Enjoy!

Ingredients:

1 cup almond flour
1 cup tapioca flour
4 pastured eggs
1/2 cup unsweetened applesauce, or 1 mushed banana
1 tsp. organic vanilla extract
1 tsp. baking powder
teeny pinch salt
*Optional add-ins: paleo chocolate chips, berries, banana slices, yum!

Method:

Place all ingredients in a blender or food processor and blend until smooth.

*If you're mixing by hand, mix wet ingredients in a bowl, mix the dry ingredients in another bowl, then mix them together.

Heat a non-stick plan over medium heat and add a little grassfed ghee or coconut oil to the bottom of the pan.

Use 1/4 cup measuring cup to pour the batter into the pan.

Once side one is a little bubbly and firm, flip them over and allow to cook for a couple more minutes.

*Note: if using add-ins, wait until side one is cooked, add them, the flip to allow side two to cook.

Transfer to a plate and enjoy with fruit, yogurt, nut or seed butter, or any other toppings your heart desires!

Deb's Paleo Poppy Seed Crackers

 These crackers are versatile. They make a lovely stand alone snack or can be topped with anything from cheese and hummus or guacamole!

These crackers are versatile. They make a lovely stand alone snack or can be topped with anything from cheese and hummus or guacamole!

Ingredients:

1 1/2 cup almond or cashew meal
1/2 cup coconut flour
1/4 cup nutritional yeast
2 pastured eggs
2 tbs. melted coconut or avocado oil
1 tsp. sea salt
4 tbs. dill (or 2 tbs. dried rosemary and 2 tbs. dried oregano and/or a sprinkle of fennel seeds)
4 tbs. poppy seeds (or black sesame seeds)
4 tbs. water

Method:

Preheat the oven to 325. Line two cookie sheets with cooking parchment.

Mix all the ingredients, except for the water, then slowly add the water until you have a firm dough that sticks together...not too wet, not too crumbly.

Use a rolling pin (or a label-free wine bottle if you don't have a rolling pin) to smooth the dough onto the cookie sheets until they are as thin as you like your crackers. With a knife or pizza cutter, score them into the size you want.

Bake 12-15 minutes or until they are just barely browned and crispy. I like to check them at 10 minutes, then every 3 minutes thereafter until they're just the right level of crispiness. Allow them to cool, then lift with a spatula and store in a glass tupperware on the counter (or fridge) for up to a week. Enjoy!

 

Vegan Paleo Chocolate Chip Cookies

 Thank you Deb, the  amazing artist and photographer , for the wonderful recipe! Made a batch for our friend's dinner and they were devoured in a matter of minutes. 

Thank you Deb, the amazing artist and photographer, for the wonderful recipe! Made a batch for our friend's dinner and they were devoured in a matter of minutes. 

Ingredients:

2 cups almond flour
1/3 cup coconut flour
1/2 tsp. baking soda
1/4 tsp. salt

1/3-1/2 cup melted coconut oil
3 tbs. grade B maple syrup
1 tbs. vanilla extract

1/2 cup walnuts
1/2 cup chocolate chips (or carob chips if you're not into caffeine)...I prefer dark chocolate mini chips myself...

Method:

Preheat your oven to 325 degrees. Line 2 cookie sheets with cooking parchment.

Mix your dry ingredients in a bowl (the first four).

Mix your wet ingredients in a separate bowl (the next three).

Then add the wet mixture to the dry mixture and stir until combined.  

Then add the chocolate chips and walnuts and mix until evenly distributed. 

Form the cookies into little patties (you can use a tablespoon to get exactly the same amount of dough for each if you're a stickler for evenly sized cookies) and place them onto the parchment lined cookie sheets. Bake for about 13 minutes or until they're just browned. Allow to cool for 10 minutes before eating (yeah right! good luck with that!). Enjoy!

Cumin Coriander Fennel Detox Tea

 Sipping this tea throughout the day is a great way to detox your lymphatic system while burning off excess water weight. It's mighty tasty too!

Sipping this tea throughout the day is a great way to detox your lymphatic system while burning off excess water weight. It's mighty tasty too!

Ingredients:

1/4 tsp. coriander seed
1/4 tsp. cumin seed
1/4 tsp. fennel seed
1 1/2 cups filtered and boiled water

Method:

Place all the seeds in a tea ball (or put them straight in your tea cup) and put into a mug. Pour the hot water over the tea and allow to steep for at least 5 minutes. Allow the tea to cool to a comfortable temperature and enjoy!

*If not using a tea ball, strain out the seeds before drinking your tea.

Caramel Pecan Date Bars (Paleo Friendly)

 These pecan bars are sort of ridiculously delicious. Perfect for parties, or when you just have a sweet tooth. Thank you  PaleOMG  for the inspiration!

These pecan bars are sort of ridiculously delicious. Perfect for parties, or when you just have a sweet tooth. Thank you PaleOMG for the inspiration!

For the crust:

1.5 cups pecans
3/4 cup almond flour/meal
1/4 cup coconut oil, melted
1 egg, whisked
1 tbs.grade B maple syrup
1 tsp. vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt

For the caramel:

2 cups medjool dates, pitted and soaked in water for an hour
6-10 tbs. canned coconut milk
1 teaspoon vanilla extract
pinch of salt

Method:

Preheat your oven to 375 degrees.

Add your pecans to a food processor and blend until you get more of a meal or flour, then add your melted coconut oil, raw honey and vanilla until you get a very delicious pecan butter.

Add that pecan butter to a large bowl then add your almond flour/meal, baking soda and powder and salt, then add your egg and whisk all ingredients together.

Grease an 8X8 baking pan with coconut oil. Then add your crust ingredients to the pan and use a spoon to spread out evenly.

Bake for around 25-30 minutes or until the center is fully cooked (toothpick test it!).

While the crust bakes, clean out your food processor and add the dates.

Blend until dates have broken down then drizzle in your coconut milk. 

Add vanilla extract and pinch of salt and process until you get caramel.

Once your crust is done baking, let cool for about 10-15 minutes.

Top the crust with the caramel  or spatula to keep the topping smooth and even.

Put in fridge for 30 minutes to an hour to set.

Refrigerate any leftovers.

 

Maple Pecan Bacon Roasted Butternut Squash

 Yum! Lots of healthy fats and complex carbs make this an ideal, and shareable, side dish! Thank you  PaleOMG  for the inspiration! 

Yum! Lots of healthy fats and complex carbs make this an ideal, and shareable, side dish! Thank you PaleOMG for the inspiration! 

Ingredients:

6-8 pieces of bacon (organic if possible!)
4-6 cups peeled and cubed butternut squash
1 cup pecans, roughly chopped
1/4 cup maple syrup
2-3 Tbs. bacon fat (rendered from cooking bacon)
1-2 drops doTERRA cinnamon essential oil, or 1/2 Tsp. cinnamon
1-2 Tsp. sea salt

Method:

Preheat oven to 350 degrees

Place strips of bacon on a foil-lined baking sheet.

Cook bacon for 15-20 minutes or until slightly soft (not yet crispy).

Place bacon on a paper towel lined plate. Allow to cool, then chop the bacon into small chunks.

Place a couple tbs. of the rendered bacon fat in a large bowl.

Add the squash, pecans, maple syrup, cinnamon (oil) and salt to the large bowl and mix together to coat the squash well.

Add the bacon chunks to the mixture and stir until everything is combined.

 Add the mixture to a 9x11 glass baking dish.

 Increase oven temperature to 400 degrees.

Place the dish in the oven to bake for 35-40 minutes or until squash is soft.

Serve immediately, or store in a glass dish and reheat to serve. Enjoy!

Carob "Mock-lates"

Carob Mocklates

I originally found this recipe on ThePaleoMom.com and made a few tweeks. So easy and delicious!

Ingredients:

2 cups extra virgin coconut oil
1 cup carob powder
2 Tbs. Grade B maple syrup (or honey, or a few drops Stevia), or more to taste
1 1/2 cups chopped walnuts (raw or lightly toasted)
1/2 Tsp. vanilla extract
Teeny pinch salt

Method:

Place the coconut oil in a food processor and whip until smooth (about 2 minutes).

Add remaining ingredients EXCEPT the walnuts (and continue to whip until smooth and well-combined (you might need to scrape the sides of the bowl a couple of times).

Take out the blade and stir in the walnuts.

Spread into a 9"X9" baking pan, or put into silicone molds like the heart-shaped ones I have, and chill in the fridge for at least an hour. 

If using a baking pan, cut into a squares and enjoy!

*Store in the fridge or freezer!

Salmon Cakes

 These salmon cakes are a perfect entree for a wintery evening. Have them on a bed of greens or with a side of veggies! Top them with some spicy aoli or a twist of lemon, or both! Thank you,  EveryDayMaven  for your inspiration! 

These salmon cakes are a perfect entree for a wintery evening. Have them on a bed of greens or with a side of veggies! Top them with some spicy aoli or a twist of lemon, or both! Thank you, EveryDayMaven for your inspiration! 

Ingredients:

1/2-ish cup sweet potato, cooked and mashed *optional
2/3 cup almond meal
1/3 cup packed finely chopped parsley
2 tbs. finely chopped onion
Juice of 1/2 small lemon
1/2 tbs. hot sauce
1/2 tbs. sea salt
1 tsp. ground cumin
1 tsp. ground paprika
½ tsp. freshly ground black pepper
2 large (organic, pastured) eggs
4-ish cups of cooked salmon, de-skinned and de-boned (or similar fish)
2 tbs. organic coconut oil or ghee for cooking (divided)

Method:

Place all ingredients but the fat for frying, in a food processor or stand mixer. Mix until well-combined, but still chunky. Don't overmix!

Line a baking sheet (or flat surface that will fit in your fridge) with cooking parchment.

Use your 1/3 cup to scoop the fish mixture and place each "patty" onto the parchment. 

When all the patties are scooped, place saran wrap over them and put them in the fridge for 30 minutes (or all day!).

When ready to cook, take them out of the fridge and heat up a medium/large pan over medium heat. Add your cooking fat, let it get nice and hot, and fry each patty for 4 minutes, then flip and cook about another 4 minutes until both sides are crispy and golden brown, and the inside of the patties are cooked.

*I ended up having to flatten my patties out a bit to ensure the center was cooked, but if you leave them on a slightly lower heat for longer, you probably won't need to do that.  Enjoy! 

 

Coconut Manna Bread

 Oh, this bread. Delicious alone, or with a slather of sweet or savory somethin. This piece is featuring a gob of homemade paté and some green onions, but it's just as tasty with almond butter and jam. Perfect for parties or alongside a bowl of soup. 

Oh, this bread. Delicious alone, or with a slather of sweet or savory somethin. This piece is featuring a gob of homemade paté and some green onions, but it's just as tasty with almond butter and jam. Perfect for parties or alongside a bowl of soup. 

Ingredients:

1 cup coconut manna (a.k.a. coconut butter)
5 organic/pastured eggs, at room temperature
1/4 cup coconut oil or pastured lard
1/2 tsp. sea salt
3/4 tsp. baking soda

Method:

Preheat the oven to 300 degrees.

Place the jar of coconut manna in a saucepan full of hot water over a low simmer to allow the manna to melt. This should take about 10-15 minutes. When it's melted, stir thoroughly so it's consistent throughout. 

Line a 5X9 loaf pan with cooking parchment (or you can grease the pan, either way works...)

Place all ingredients in a food processor or standing mixer and blend until the batter is completely smooth. Should have a cake-batter-esque consistency.

Pour the batter into the pan and bake for 40-50 minutes or until the top is browned and a toothpick inserted comes out clean. 

Allow to cool at least ten minutes, and store any leftovers in the fridge for up to a week.

Overstuffed Mushroom Caps

 These stuffed mushroom caps made a wonderful app, snack, or (if you make them portobello mushrooms) entree! 

These stuffed mushroom caps made a wonderful app, snack, or (if you make them portobello mushrooms) entree! 

Ingredients:

20 small to medium sized crimini mushrooms (or 4-6 portobellos), washed and pat dry

Half a small onion, finely chopped 

1 to 2 small cloves garlic, chopped *optional

Half a cup frozen spinach, or 1 cup fresh, chopped

1 pound ground sausage

1/4 cup coconut flour

1 tablespoon cooking fat (I prefer fresh lard, coconut oil, or ghee)

1/4 cup fresh parsley, chopped

One (organic, pastured) egg

Salt-and-pepper to taste

Method:

Preheat the oven to 400°

Pull out the mushroom stems and wipe out the center of the mushroom, to create more space in the cavity.

Place the mushrooms on the parchment lined cookie sheet and put in the oven for 10 minutes.

While they're cooking, sauté the onions until browned, add the sausage, when browned add the spinach.

Flip the mushrooms over after 10 minutes and drain any moisture on the cookie sheet.

When your filling mixture is nicely browned, transfer to food processor or standing mixer and add the egg, coconut flour, salt and pepper, and mix until crumbly. Do not over mix!

At the mixture to the cavity of the mushroom caps and put in the oven for another 10 to 12 minutes or until golden brown.

Put any leftover filling in muffin cups and bake with the caps. Enjoy! 

Kalua Pulled Pork

 Enjoy this pulled pork in salads, wraps, tacos, or just by itself!

Enjoy this pulled pork in salads, wraps, tacos, or just by itself!

Ingredients:

One grassfed organic pulled pork roast (butt/shoulder)
3-5 slices good bacon
3-5 cloves peeled garlic
Course sea salt

Method:

Line a crockpot with the slices of bacon.

Stab a few holes (about 1-1.5" deep) into your pork roast and fill the holes with the garlic cloves.

Slather a bit of the course salt on each side of your roast. See here for more exact salting instructions if your afraid to over/under salt your meat.

Put your roast in the crockpot and cook on low for 8-10 hours. 

When the meat is cooked and tender, take it out of the crockpot and put it in a big bowl. Allow to cool for a few minutes. 

Shred the pork with your hands and/or a fork. 

*Don't shred the pork in the slow cooker as the juice will be too salty.

*For added flavor, combine shredded pork with the garlic cloves and bacon. Enjoy!
 

Balsamic Bacon Artichoke Dip

Balsamic Bacon Artichoke Dip

Ingredients:

10-ish slices thick-cut bacon
1 12-ounce jar of marinated artichoke hearts
1/3 cup quality mayonnaise
3 sprigs green onion, cut into 1" hunks
2 Tbs balsamic vinegar
Salt, if necessary
Ground pepper to taste

Method:

Fry bacon in a skillet on medium heat until crispy. Dry off excess fat then roughly chop. Add to bowl of the food processor.

*Can set aside a couple pieces to chop into bacon bits and sprinkle on top!

Drain and rinse artichoke hearts and add them to the food processor.

Then add the remaining ingredients and process until smooth (or a little chunky, but well-mixed).

Taste, and add salt and more pepper, if necessary. Add your bacon bits if you saved any.

Serve warm or cold with crackers, crudité (or with a spoon!)

Coconut Sweet Potato Granola

Coconut Granola.JPG

Ingredients:

1 medium sweet potato, shredded
3 cups of flaked coconut
1 tablespoon of melted coconut oil
1 tsp. vanilla extract (or more to taste)
1 cup of hemp seeds
1 cup of dried fruit (optional)
1/2 cup of pumpkin puree
A few drops Stevia to taste, or 1 ripe mashed banana (optional, but helps to sweeten)
1-2 drops doTERRA cinnamon essential oil (or 1 tsp. ground cinnamon) 
1-2 drops doTERRA ginger essential oil (or 1/2 tsp. ground ginger)


Method:

Preheat oven to 300 degrees.

Mix all of the ingredients in a bowl and divide the contents between two parchment paper-laden cookies sheets. 
*If using essential oils, melt the coconut oil and mix in the essential oils so they'll distribute more evenly)

Bake for 45 minutes or so (depending on your oven and how crispy you like your granola)

Check it at 30 to make sure it's toasting not burning. Toss contents to help it toast evenly. Then  put it back in the oven and check again in 10-15 minutes.

When it's crispy, take it out and allow to cool for 10-15 minutes. Break up any chunks into smaller pieces and store in an airtight container for up to a week (if you don't eat it all first!)

Serve with your favorite type of milk, with coconut yogurt, grassfed Greek yogurt, or sprinkle on your favorite smoothie bowl!

Summer Water

Have a hard time hydrating during the summer months? Just add some fruit, herbs, and a drop of essential oil, and voila! You've got yourself a delectable thirst quenching treat!
Have a hard time hydrating during the summer months? Just add some fruit, herbs, and a drop of essential oil, and voila! You've got yourself a delectable thirst quenching treat!

Ingredients:

1/2 gallon purified water
1/2 cucumber, sliced
1-3 sprigs fresh mint
1-2 drops doTERRA peppermint essential oil

Other variations:

1/2 gallon purified water
5 fresh strawberries, sliced
1/2 lime, sliced
Juice form 1/2 lime
1-3 drops doTERRA lime essential oil

or

1/2 gallon purified water
1/2 orange, sliced
Juice from 1/2 orange
3 drops doTERRA wild orange essential oil

Method:

Combine all ingredients in a 1/2 gallon mason jar (or divide between a couple containers). Shake to combine. Allow to chill for at least a few hours. Pour into a glass and enjoy!