Tuesday, October 21, 2014

Paleo Pot Roast and Mashed potatoes


One of my favorite things in the world is pot roast and mashed potatoes on a cool rainy fall day. I was so excited when it was raining Saturday so I could make my favorite food! My favorite all-time pot roast recipe is Ina Garten's (barefoot contessa). Her recipe is to die for and I had to make very few changes! I subbed arrowroot powder for anywhere that called for all-purpose flour, I omitted the cognac (because I don't drink and I refused to spend the money to buy a bottle that I won't use), I subbed palm shortening and arrowroot powder for the butter and flour to make the gravy.

Now, for my mashed potato recipe.

Peel and cube about 5 large organic yukon gold potatoes. Place in pot with cold water and a pinch of kosher salt and bring to a boil.  When they are fork tender put into a mixing bowl or stand mixer (I like fluffy, not lumpy mashed potatoes). To the potatoes add minced garlic (to taste), about 1 or 2 tbsp. of good organic extra virgin olive oil, a pinch of salt and homemade cashew cream (about 1/2 cup, or until you reach a creamy consistency). If you don't know how to make cashew cream follow my post from July 5th, only don't add anything except the water, cashews and salt, no one wants sweetened vanilla cream in their potatoes. Using an electric mixer, mix until very fluffy and delicious. Now layer the potatoes, gravy and roast. I have a ton of veggies and juices left so I used about 1/3 for gravy and used my immersion blender to create a soup with the rest for Austin to take to work all week. Best way to stretch a dollar :) Enjoy!

Wednesday, September 24, 2014

Paleo Chicken Strips


My kids are loving these lately, I have made them twice in less than two weeks. They're easy and they are so good. My friend Kristin sent me a recipe and I changed it a little and it turned out awesome!
Preheat the oven to 400 degrees.

Start by cutting 4 chicken breasts into strips. In a shallow dish whisk two eggs. In a second shallow dish add the dry ingredients.

Cover the chicken in the egg and then completely coat in the dry ingredients. Place the strips on a baking sheet covered in parchment.

Generously drizzle with avocado oil and bake 15-20 minutes then flip and bake another 15-20 minutes. Dip in BBQ, ketchup or a Honey Dijon dipping sauce.

2 eggs
4 chicken breasts
1 cup cashew flour
1/2 cup tapioca flour or arrowroot powder
1 tsp. salt
1 tbsp. pepper
1 tbsp. paprika
1 tbsp. garlic powder
1/2 tbsp. sesame seeds
1/2 cup unsweetened coconut

Wednesday, September 17, 2014

Vegetable Soup


My soups are random, they sort are just whatever I have on hand. This one turned out great!

1 tbsp. Avocado oil
1/2 sweet onion (minced)
2 celery ribs (chopped)
2 carrots (chopped)
2 huge garlic cloves or 4 small (minced)
10-15 cremini mushrooms (ground in a food processor)
1/2 butternut squash cut into 1/4" cubes
1 28 oz. can of crushed tomatoes
14 oz. water
bunch of basil
1 tbsp. Italian seasoning
salt and pepper to taste
Extra Virgin Olive Oil to finish

Heat a Dutch oven to medium high heat
Add the avocado oil
When the avocado oil is hot add the mirepoix (the celery, carrot and onion) Sautee until soft
Add the garlic, Butternut squash and ground mushroom mix (grinding the mushrooms makes the soup thicker)
Season with Italian spices, salt and pepper
Add the tomatoes and fill the can 1/2 way with water and add to the pot
Stir and simmer (I simmered for 2 hours)
When You're ready to serve add chopped basil and a little fresh extra virgin olive oil.
I dipped an herby variation of my paleo bread in it. My bread recipe with garlic, thyme and rosemary from my garden...

Cheap and easy and super healthy!

Sunday, September 7, 2014

Paleo Pesto Chicken Salad



It's still hot here and last night was too hot to cook much and a salad sounded perfect. I really wanted pesto chicken so I made it easy on myself I made pesto to brush on the chicken before grilling, and added some extra EVOO to make it into a dressing.

For the pesto throw all the ingredients into a Vitamix or a food processor:

The Juice of 1 lemon
pinch of salt
3-4 cloves of garlic (I used the biggest cloves I could find, I really love garlic) 
about 2 tbsp. good organic extra virgin olive oil
about 1.5-2 cups of basil
1/4 cashews (I used cashews you could use pine nuts or walnuts too) 

Process and take out 1/3 for the chicken add about 2 more tbsp. of olive oil and put into a dressing shaker. 

Turn the oven onto 350 degrees.
Heat the grill pan or outdoor grill to medium high heat when hot brush on a thick layer of the pesto onto two large chicken breasts and put pesto side down on the pan. While the pesto side is grilling brush another thick layer on the top.  when the bottom has browned (2 or 3 minutes) flip the chicken and grill until browned. When they have good grill marks stick the pan in the oven and continue to cook another 8-10 minutes take the chicken out and cover with foil. 

For the salad I used baby spinach and baby kale and yellow heirloom cherry tomatoes but you can use any veggies and greens you want. When the chicken has rested slice and put over the salad then add the dressing and toss. If you have left over chicken don't be sad, it's great the next day :) 

Tuesday, September 2, 2014

My Fall Chia Pudding (3 minute breakfast made the night before)


Since yesterday was the start of September I am ready for all flavors fall. I love chia pudding and I have been wanting to master it especially since my kids also love it and it's the easiest breakfast ever since you make it the night before! I finally found one I am obsessed with and it's deliciously healthy!

Here's what I did: *note all flavors (cinnamon, syrup and vanilla are to taste, I did not measure so it's approximate)

1 can full fat coconut  milk (preferably from a BPA free can like Natural Value brand)
2/3 cup organic chia seeds
1 tbsp. cinnamon
3 tbsp. grade B maple syrup
2 tsp. vanilla

start by putting the coconut milk, maple syrup cinnamon and vanilla in a bowl, whisk together until combined. Then add the chia seeds and stir well. Cover and refrigerate overnight, it will be perfect to eat in the morning for a filling, protein and healthy fat packed way to start the day!

Wednesday, August 13, 2014

Paleo Cinnamon Bread


Ok, I decided since it was rainy today that it would be fall preview day at my house. I made a little twist on my amazing paleo bread. It turned out really yummy, I topped it with some Nutiva coconut spread and a little cinnamon sugar sprinkle, not paleo but it was so good! It's great plain too or with a little coconut butter maybe? Would make great french toast as well!


Preheat the oven to 350 and prepare a loaf pan like this, spray with coconut oil and line the bottom with parchment, it makes it very easy to pull the loaf out. 

4 eggs
4 egg whites
2 tsp. apple cider vinegar
4 tbsp. coconut oil 
1/4 cup grade b maple syrup

1 cup ground golden flaxseeds
1 cup of arrowroot powder
1/4 cup tapioca starch
2 tbsp. cinnamon
pinch of salt
4 tsp. gluten free baking powder

Place the dry ingredients in a bowl and mix, in a separate bowl add the wet ingredients making sure they are well incorporated. Once they are mixed separately begin adding the wet ingredients into the dry. Pour into the loaf land and cook about 25-30 minutes. 


Monday, August 11, 2014

NOT PALEO brown rice pasta with PALEO marinara (feel free to sub zoodles or spaghetti squash)


This sauce was phenomenal. So fresh and so tasty! It was NOT ideal to have a simmering pot when it was 90 degrees but it sure did taste good after!

1/4 large sweet onion
4 cloves of garlic
1 can of crushed tomatoes
salt
pepper
oregano
1 tbsp. honey
about 1/4 cup chopped basil
EVOO or Avocado Oil

Start the pasta water, make sure it's well salted. When it's ready add the brown rice pasta.

For the Sauce:

Start by Heating a dutch oven or large sauce pan over medium high heat. Add the oil (about 1-2 tbsp.) Then put the garlic and onion into the food processor until it's fully pureed. Add the puree to the oil and begin to cook for a few minutes. Next add the tomatoes, salt, pepper and oregano. Drizzle in the honey and stir. Cook for about 45 minutes until sauce becomes slightly thick. Add the basil at the end and stir. Then using a slotted pasta spoon scoop the pasta into the marinara and toss. Top with fresh basil.