Wednesday, August 22, 2012

Luscious Lemon Paleo Puff Cookies


Oh, yeah. I said it: paleo puff cookies. You're, uh.. drooling a bit. Yeah, just there. There ya go.

Another fantastic use (if I do say so myself!) of coconut flour in this recipe; if you haven't yet experimented with this ingredient of paleo gold, have yourself some paleo pancakes.

If you're baking for four or more, I recommend doubling the recipe. A tray of 10 cookies between myself and three of my loyal taste-testers disappeared in mere minutes. Of course, that might speak more to our ability to nom anything with sugar on top, but all the same. Better safe, you know.

Equipment:
Ingredients:
Makes ~10 cookies
  • 2 eggs
  • 3/4 cup coconut or almond milk
  • 2T coconut nectar
  • 1t vanilla extract
  • 1 lemon, juice and zest
  • 3/4 cup coconut flour
  • 1t baking powder
  • 1/4t baking soda
  • Dash of cinnamon
  • Dash of sea salt
  • Coconut or date sugar for sprinkling
  • Coconut oil for greasing

Preparation:
1. Heat over to 350 F.
2. Mix wet ingredients (including lemon) in one bowl; mix dry (excluding sugar) ingredients in another.
3. Add wet to dry and stir until combined. Batter should be moist, but not runny; add more milk or flour as needed.
4. Scoop batter by tablespoon onto a cookie sheet covered with parchment paper. Sprinkle with sugar.
5. Bake for 10-15 minutes until bottoms are brown and tops are lightly crisped.
6. Cool and enjoy!

I don't have a mini muffin pan, but I'm curious as to how these cookies would turn out as mini muffins. Any adventurous chefs out there? Tell me if it works!


Saturday, August 18, 2012

Chicken & Bacon Power Greens Salad


Salad is the spice of life. Most people say "variety," but most people haven't fallen in love with a salad.

Yet. I dare you not to enjoy this. Quick, nutritious, and satiating, this recipe is great by itself or served in a paleo pancake pocket.

Ingredients:
Serves 2
  • 2 cups lettuce (romaine, green leaf, etc.)
  • 1 cup spinach, arugula, kale, or other seasonal green
  • 3/4 cup broccoli florets, separated into smallest "trees"
  • 1/2 cup chopped celery
  • 1/4 cup cashews, optional
  • 1/4 cup cranberries, optional
  • 1 avocado, cubed
  • 8 oz cooked chicken*
  • 2-4 slices cooked regular or turkey bacon*
  • Extra virgin olive oil to taste
  • Balsamic vinegar to taste

  • Do you know what your meat ate? Grass-fed, free-range meat is akin to the wild prey upon which our ancestors dined. Unfortunately, it's more expensive. If you can't swing it, at least make sure your meat doesn't come from a factory!

Preparation:
1. Wash all vegetables thoroughly. Try using white vinegar, a non-toxic disinfectant, as a "soap" for any veggies sprayed with chemicals.
2. Chop celery, avocado, chicken, and bacon. Separate broccoli into bite-sized pieces.
2. Combine all ingredients except olive oil and vinegar in a large bowl.
3. Dress to your delight then serve!

Dressing ideas? Add-ins? Variety is the spice of salad!

Thursday, August 16, 2012

Paleo Chocolate Brownie Cake


Paleo purists might say that you can't hunt and gather a cake, and while I agree, I submit that a cake made with fresh, real paleo ingredients is still viable in moderation.

Especially a chocolate brownie cake. Besides, what good is any special occasion without cake?

If you're new to baking with coocnut flour, refer to my recipe for paleo pancakes for more information. And if you'd like, use the pancakes for pizza crusts or sandwich pockets; the possibilities are both grainless and endless.

To make a layer cake, double your ingredients and bake in two pans!

Equipment:
  • Cake pan
    (I used a round recycled foil pan.)

Ingredients:
Serves 6-8
  • 3/4 cup raw cacao powder
  • 1 cup coconut flour
  • 1/2 cup coconut sugar
    (Date sugar works here as well.)
  • 1/4t sea salt
  • 1/4t cinnamon
  • 1/2 cup coconut or almond milk
  • 5 eggs
  • 1/2T vanilla extract
  • 1/2 cup melted coconut oil
    (Plus extra for greasing your cake pan.)

Preparation:
1. Heat oven to 350 F.
2. Grease cake pan with coconut oil.
3. In one bowl, mix dry ingredients; in another, mix wet.
4. Add wet to dry and stir until combined.
5. Pour batter into cake pan and bake for 25-35 minutes.
6. Cool before frosting/serving.

Did your paleo-friendly cake kick ass?

Saturday, August 11, 2012

Coconut Flour Paleo Pancakes Remix


If you're trying to do the Whole30 challenge, I wouldn't recommend tempting yourself with this treat of a recipe.

When I find myself missing grain products but don't want to cheat, I often make these paleo pancakes. I remixed this GAPS-friendly recipe from CHEESESLAVE after a few delicious trial runs.

Coconut flour, the replacement flour in this recipe and a paleo miracle in moderation, yields a fluffy, wheat-like final product that I personally enjoy more than the old fashioned variety. Coconut flour also has the benefit of being lower in net carbohydrates (4.5g/3T) than other flours, which is helpful to those attempting a paleo-keto combo.*

Leftovers double as mini pizza crusts!

Equipment:
  • Skillet

Ingredients:
Serves 2-3
  • 3T fat
    (Ghee; animal lard; coconut, avocado, or macadamia nut oils; olive oil in a pinch.)
  • 3 eggs
  • 3T coconut (or almond) milk
  • 2t coconut nectar (or honey)
    (*If you're eating keto, try only 1.5t date sugar, which is 4.5g carbs.)
  • 1/2t pure vanilla extract
  • 3T coconut flour
    (A nut flour might work here, but this is an untested and possibly crumbly theory.)
  • Dash of cinnamon
  • Dash of salt

Preparation:
1. Heat a small, greased skillet over medium-low heat. If you, as I did, run out of other fats and have to use olive oil, low heat is best! But cooking takes a bit longer. Patience, Reader-san.
2. Whisk together wet ingredients; add dry slowly and mix thoroughly.
3. Spoon 3T of batter into skillet (a relatively thin layer) and watch carefully. When the top of the batter appears smooth and the pancake slides around easily on the skillet, flip it!
4. Cook for an additional 2-3 minutes until finished.
5. Top with ghee, fruit, cacao, coconut nectar, date sugar, coconut sugar, honey, or whatever other paleo-friendly options you can think of! Make it your own tastastic creation.

So? What toppings make the most delectable paleo pancake?

Friday, August 10, 2012

Simply Seasoned Eggs


Eggs: one of the most versatile paleo options. Add meat, add veggies, add spices; you always end up with something different and delicious.

When grocery shopping comes due again, I somehow manage to always end the week out with eggs remaining. I've perfected (for my personal pallet, anyway) a simple seasoning for those moments when I don't have the bacon or spinach to make my signature omelet.

Try it; you might surprise yourself with your own culinary prowess.

Equipment
  • Skillet

Ingredients:
Serves One
  • 1T fat of your choice
    (I used clarified butter, AKA ghee; other paleo options include coconut, avocado, or macadamia nut oils, or animal fat.)
  • 3 eggs
  • Salt, black pepper, garlic, oregano, basil (and whatever else you've got in your cabinets--get creative!) to taste

Preparation:
1. Heat fat in skillet over medium heat.
2. Scramble eggs and spices in a bowl. If you're partial to using only egg whites, try saving the yolks for homemade paleo mayo.
3. When fat has melted, reduce heat to medium low and pour in egg mixture. When the edges of your omelet are slightly browned and the middle is no longer glossy, it's time to flip! If you have trouble flipping it, let it cook for a few more minutes. Watch the edges! Try using your lowest heat setting if you find your edges are getting too brown. It may take a few extra minutes, but it's worth the fluffy texture!
4. Remove from heat and enjoy!

What's your favorite way to prepare eggs?

Tuesday, August 7, 2012

Blackberry Iced Coffee


Although there is some debate as to whether or not coffee falls under a strict paleo diet, this recipe is for those (like me) who can give up everything but the morning brew.  For an added twist or to suit seasonal varieties, change up the fruit.

Equipment Needed:
  • Blender

Ingredients:
Serves One
  • 3 – 5 blackberries
  • 10oz brewed coffee, cooled
  • 3oz coconut (or almond) milk
  • 1/2t vanilla extract
  • 12 ice cubes (give or take per your preference)

Preparation:
1. Add berries, ice, vanilla, coffee, and “milk” to your blender.
2. If you have a “Smoothie” setting, use it; otherwise, blend until you achieve a creamy consistency.
3. Pour into a cup and enjoy!

How do you keep your coffee paleo and flavorful?