Tuesday, April 30, 2013

Paleo LoMein

Paleo LoMein

Ingredients:
Meat (Chicken, Pork, Beef) 2 lbs sliced
Spaghetti Squash 3-4 cups
Vegetables any fresh 2-3 cups sliced
(Used: Celery, Peppers, Pea Pods, Broccoli, Carrots)
Onion 1 large sliced
Garlic 1 clove chopped
Coconut Amino's 2 tablespoons
Red Pepper Flakes 1 teaspoon
Coconut Oil 2 tablespoons
Herbs/Seasoning all natural 1 tablespoon
Sea Salt/Cracked Pepper to taste

Boil Spaghetti Squash until fork tender; then strain and allow to cool. Once cool shred the flesh from the outer layer; then set aside.

Heat Coconut Oil in wok on medium-high heat. Start wok frying Meat, then Onion and Garlic, then remaining Vegetables. Then add Coconut Amino's and Herbs/Seasoning. Once all ingredients are cooked thru add the cooked Spaghetti Squash and cook until heated.

Hey, I am we'll aware this is not the real deal LoMein. But when you miss Asian food as much as I do; then you adapt. And this recipe is pretty damn good!

Paleo Red Velvet Cup Cakes

Paleo Red Velvet Cup Cakes

Ingredients Cake:
Coconut Flour 1/2 cup
Cocoa Powder 1/2 cup
Agave/Honey 2 tablespoons
Beet Juice 1/2 cup
Raisins/Dates 1/4 cup each chopped
Coconut Oil 2 tablespoons melted
Eggs 3 large
Vanilla 1 tablespoon
Baking Soda 1 teaspoon

Ingredients Frosting:
Coconut Oil Organic 1/2 cup
Agave/Honey 2 tablespoons
Vanilla 1 teaspoon
Arrow Root Powder 1/2 teaspoon

Mix all dry cake ingredients and then all the wet ingredients in two separate bowls. Add both together and continue to mix batter (will be lumpy; can run ingredients thru food processor for smoother texture). Pour into lined cup cake tins; yields 12 cup cakes or 8 jumbo. Bake at 300 degrees for 10-12 minutes.

For frosting blend Coconut Oil and Agave/Honey to make thick paste; do this first to prevent coagulation. Then melt slightly for about 30 seconds in microwave and add remaining ingredients. Allow to come to room temperature for best results before speeding on cup cakes.

This recipe was okay but still working on another one. I will keep you posted!

Monday, April 29, 2013

Paleo Sweet Biscuits

Paleo Sweet Biscuits

Ingredients:
Coconut Flour 4 tablespoons
Sweet Potato 1 large baked
Coconut Oil 3 tablespoons melted
Egg 1 large
Chives 1 tablespoon chopped
Sea Salt/Cracked Pepper to taste

Mash all ingredients in bowl until dough forms. Roll into 2 inch circles and bake on parchment lined cookie sheet at 325 degrees for 10-12 minutes until golden brown. Curbs a hankering for biscuit.

Paleo Spicy Baked Brisket

Paleo Spicy Baked Brisket

Ingredients:
Beef Brisket fresh 5-7 lbs
Spicy Cherry Peppers 2 tablespoons
Thai Red Curry Paste pure 1 tablespoon
Olive Oil 2 tablespoons
Beef Broth all natural 2 cups
Onion 1 large sliced
Tomato 1 large sliced or chopped
Sea Salt/Cracked Pepper to taste

First and foremost ya gotta season you meat with Sea Salt/Cracked Pepper. Chop Spicy Cherry Peppers and mix with Thai Curry Paste and 1 tablespoon of Olive Oil. Rub paste all over Beef Brisket (better if done night before). In large baking pan add remaining Olive Oil, sliced Onions, and Tomato. Place Beef Brisket on top of Onions/Tomato. Pour Beef Broth all around and cover with foil. Bake Low & Slow...on 300 degrees for at least four hours.


Sunday, April 28, 2013

Paleo Berry Cheese Cake

Paleo Berry Cheese Cake

Okay this one is a PITA and time consuming but will amaze you with the finished product...

Ingredients Cheese Cake:
Cashews Raw 3 1/2 cups *soaked
Agave/Honey 1 cup
Lemons 3 large fresh squeezed juice
Coconut Milk 1/2 cup full fat
Coconut Oil Organic 4 tablespoons
Vanilla 3 tablespoons
Sea Salt 1/2 teaspoon

Ingredients Crust:
Nuts 2 cups any kind; Almonds/Walnuts/Cashews
Dried Fruit 1 cup any kind; Dates/Raisins/Apricots
Coconut Oil Organic 1/4 cup
Vanilla 1 teaspoon
Sea Salt 1/2 teaspoon

Ingredients Berry Topping:
Berries 2 cups fresh
Agave/Honey 2 teaspoons
Lemon 1 fresh squeezed juice
Arrow Root Powder 1 tablespoon

Chop all Crust ingredients in food processor until beyond chopped point and will actually form a moist dough like formation. Press in bottom and up sides a little of 9-10 inch cheese cake spring pan then place in freezer for at least 10 minutes.

*Soak Cashews in water over night. Then drain Cashews and blend with remaining cheese cake ingredients in food processor until smooth and creamy; be patient this is most important step. Keep scraping sides and blending. Must not have any nutty bites in consistency. Add filling on top of crust and then place in freezer to set.

Place all Berry Topping ingredients except Arrow Root Powder in large sauce pan on medium heat. Allow to come to rolling boil for about 7-10 minutes until Berries have broken down. Whisk in Arrow Root powder and then remove from heat. Let Berry mixture cool but keep whisking; if you used Berries with seeds then run thru a sieve at this point. Once cooled pour on top of cheese cake and place in freezer again.

At this point you are done! Cheese Cake best if kept in freezer until 30-40 minutes before ready to serve.

Get Jiggy with it and use different toppings...next time I'm going for chocolate or caramel!

Paleo Sweet Potato Casserole

Paleo Sweet Potato Casserole

Ingredients:
Sweet Potatoes 4 Medium baked
Coconut Milk 1/4 cup
Eggs 2 large
Vanilla 1 teaspoon

Ingredients Streusel:
Pecans 1/2 cup
Dates 1/4 cup
Cinnamon 1 tablespoon
Coconut Oil Organic 1 tablespoon
Almond Flour 2 tablespoons

In food processor chop Dates first until small finely ground. Add Pecans and Cinnamon and continue to chop. Place Streusel mixture in a bowl.

In food processor blend Sweet Potatoes, Coconut Milk, eggs, and Vanilla until light and fluffy. Pour half in casserole dish. Layer half if the Streusel mixture sprinkling on top of Sweet Potatoes. Repeat layering once again.

In small bowl mix Coconut Oil with Almond Flour to make a thick paste. Then dollop small amounts around top if casserole in an effort to represent marshmallows.

Bake covered in foil on 350 degrees for 17-20 minutes. And that how y'all get Sweet-Tater Casserole!




Saturday, April 27, 2013

Paleo Limoncello

Paleo Limoncello

Ingredients:
Ciroc Vodka 2 shots any flavor
Lemon 1 large fresh squeezed & rind
Agave/Honey 1 teaspoon
Seltzer 1 can Lemon ( LaCroix)

Shake all ingredients except seltzer. Pour over ice and then add seltzer. Stir and go to your happy place! Makes two. Fair warning goes down super easy....

Paleo Cafe Latte'

Paleo Cafe Latte'

Ingredients:
Expresso 1 serving (preferably Illy)
Coconut Milk 2-3 tablespoons full fat
Agave/Steevia in the Raw 1 serving

Not Rocket Science....Brew Expresso in traditional manner Expresso Maker. Steep Coconut Milk using froth wand until triples in size but be carful not to scorch it. Add sweetener. Can't live without these.

Paleo Chocolate Nut Cups

Paleo Chocolate Nut Cups

Ingredients Chocolate Shell:
Enjoy Life Chips 1 1/2 cups
Coconut Oil 1/3 cup
Vanilla 1 1/2 tablespoons

Ingredients Nut Filling:
Almond Butter 1 cup
Coconut Oil 2 tablespoons
Agave/Honey 4 tablespoons
Almond Flour 2 tablespoons
Vanilla 1 teaspoon
Sea Salt 1 teaspoon

Melt Chocolate Shell ingredients in either double burner or microwave until smooth and creamy (no lumps). Layer 1 teaspoon into paper lined mini cup cake tin or candy mold. Freeze until completely firm.

Then melt Nut Filling ingredients ever so slightly until mixture is blended but thick. Layer filling center on top of Chocolate bottom; then freeze until firm.

Repeat Chocolate Shell on top; freeze until firm.

Alternate Darker Chocolate Shell:
Cocoa Powder 1/2 cup
Coconut Oil 3/4 cup
Agave/Honey 4 tablespoons
Vanilla 1 tablespoon

Same thing melt then layer.


Friday, April 26, 2013

Paleo Chocolate Turtles

Paleo Chocolate Turtles

Ingredients Shell:
Enjoy Life Chips 1 cup
Coconut Oil 1/2 cup
Vanilla 1 tablespoon

Melt ingredients on low in either microwave or double boiler; then set aside.

Ingredients Caramel:
Almond Butter 1/2 cup
Almonds 1/2 cup finely ground
Dates 1/2 cup finely ground
Agave/Honey 4 tablespoons
Vanilla 2 teaspoons
Coconut Oil 1 tablespoon melted
Sea Salt 1/2 teaspoon

In Food Processor finely grind Caramel ingredients until forms a creamy, almost dough-like mixture that resembles caramel: set aside in refrigerator.

Ingredients Topper:
Pecans 1/2 cup halves

Make a circle with chocolate shell on parchment lined cookie sheet with half of the chocolate shell mixture; then place in freezer until firm. Form small circle of caramel and place on top of chocolate bottom. Top caramel with two pecan halves pressed firmly into it. Then add layer of chocolate on top and place in freezer again until firm. Store in refrigerator. Makes about 20-24 turtles.

Sunday, April 21, 2013

Paleo Extreme Dark Chocolate Caramels

Paleo Extreme Dark Chocolate Caramels

Ingredients Caramel:
Almond Butter 1/2 cup
Almonds 1/2 cup finely ground
Dates 1/2 cup finely ground
Agave/Honey 4 tablespoons
Vanilla 2 teaspoons
Coconut Oil 1 tablespoon melted
Sea Salt 1/2 teaspoon

Ingredients Dark Chocolate:
Coconut Oil 1 cup heated
Cocoa Powder 3/4 cup
Agave/Honey 1/4 cup
Vanilla 1 tablespoon

In Food Processor finely grind Caramel ingredients until forms a creamy, almost dough-like mixture that resembles caramel: set aside.

In Microwave or Double Boiler melt Coconut Oil for Dark Chocolate. Then whisk in remaining ingredients.

Layer Dark Chocolate in Candy Molds or lined Mini Cup Cake Tins. Freeze until hard. Then add layer of Caramel to center and freeze again until hard. Repeat Chocolate layer one more time and freeze until hard. Store in refrigerator. Slightly softer candy and extremely dark. If too dark and bitter for your taste add additional Agave/Honey to adjust for more sweetness to Chocolate.

Saturday, April 20, 2013

Paleo ChoBaNut Muffins

Paleo ChoBaNut Muffins

Ingredients:
Almond Flour 2 cups
Bananas 2 large
Agave/Honey 3 tablespoons
Coconut Oil 1/4 cup melted
Vanilla 2 teaspoons
Eggs 3 large
Baking Powder 1 teaspoon

Topping:
Pecans 1/2 cup chopped
Enjoy Life Chocolate Chips 1/2 cup

Mash bananas in large mixing bowl until all lumps are gone. Then add wet ingredients. After fully combined add dry ingredients and mix well. Pour into large lined cup cake tins 3/4 way full. Sprinkle topping on top and bake at 350 degrees for 12-15 minutes.

Monday, April 15, 2013

Paleo Cannoli Deconstructed 80%

Paleo Cannoli Deconstructed 80%

Ingredients:

Filling:
Ricotta 8 oz (yeah that's right)
Agave/Honey 1/4 cup
Coconut Milk 4 tablespoons full fat
Arrowroot Powder 1 teaspoon
Enjoy Life Chocolate Chips 1/4 cup

Cookies:
Almond Flour 1/2 cup
Coconut Flour 1/2 cup
Coconut Oil 1/2 cup
Agave/Honey 1/4 cup
Vanilla 1 tablespoon
Sea Salt 1/2 teaspoon
Water about 1/2 tablespoons

Whipped Cream:
Coconut Milk 2 cups unsweetened
Agave/Honey 3 tablespoons
Vanilla 1 teaspoon

Mix all filling ingredients with standing mixture until smooth; fold chips in. Pipe in serving cups/bowls.

Combine all cookie ingredients and knead until dough is able to form desired shapes or be rolled out and cut into shapes on parchment paper. Dough can he chilled briefly before shaping in refrigerator. Bake on cookie sheet pan lined with parchment paper at 350 degrees for 8-10 minutes until golden.

Whip all whipped cream ingredients in standing mixer or with hand held mixture until light, airy, and fluffy. Store in refrigerator until ready to spoon or pipe on top of cannoli cup.

Can add extra chocolate chips on top. This one is for all my Pizano's & Pizana's.

Sunday, April 14, 2013

Paleo Cookie Dough Bites

Paleo Cookie Dough Bites
Raw, Vegan, Gluten Free also

Ingredients:

Crust:
Nuts 2 cups
Dates 1 cup
Coconut 1/2 cup unsweetened
Agave/Honey 2 teaspoons
Vanilla 2 teaspoons pure

Dough:
Cashews 3 cups soaked over night
Coconut Oil 1/2 cup
Agave/Honey 1/2 cup
Lemon 3 tablespoons fresh squeezed
Enjoy Life Chocolate Chips 3/4 cup

In food processor blend all crust ingredients until resembles a moist crust. This may take patience with several batches as it gets sticky but worth it. Press in bottom of any 9x9 or even 10x10 pan.

Then process all dough ingredients until smooth and not one lump in the batch. Once again be patience. Show the dough some love or will be gritty. Layer on top of crust. You can add chocolate chips into the dough or sprinkle on top which is shown. Place in freezer at least an hour; then cut into bite size pieces. Store in either freezer or refrigerator.

Paleo Deviled Eggs

Paleo Deviled Eggs

Ingredients:
8 Eggs large hard boiled
Avocado 1 large
Red Onion 1 tablespoon chopped
JalapeƱos 1-2 tablespoons chopped
Cilantro 1/4 cup fresh chopped
Olive Oil 1 tablespoon
Garlic Powder 1/4 teaspoon
Sea Salt Pepper to taste

Slice hard boiled eggs length wise then remove yolk; saving half portion of the yolks in separate bowl for filling. Add Spices and Olive Oil and using hand beater blend to make creamy consistency (will resemble mayo). Add remaining ingredients and mix again. Pipe filling into eggs.

To dye pink as shown in this picture soak peeled boiled eggs in beet juice overnight.


Paleo Bacon Wrapped Dates

Paleo Bacon Wrapped Dates

Ingredients:
Bacon
Pitted Dates

Wrap Dates with strips of Bacon; then secure with toothpick. Bake as instructed on bacon package. WhaaLaa.