Sunday, September 29, 2013

Paleo Bacon Acorn Squash

There are so many different kinds of Acorn Squashes out right now!  Many people are ignorant and only use them for decorating.  Well they're Dumbasses! 

Ingredients:
Acorn Squash 2 medium cubed/baked
Bacon 10 slices cooked/chopped
Coconut Oil 2 teaspoons 
Sea Salt/Pepper to taste

Bake Acorn Squash halves and then cool and cube.  You can peel it and cube it before baking but this is both a pain in the ass as well as time consuming.  So heck yeah bake the damn Squash.  Toss the Squash with the Bacon and Coconut Oil and WhaaLaa!  


Monday, September 16, 2013

Paleo Pumpkin Cake with Creamy Whipped Topping

The Family is not big fans of Pumpkin in general but I have to admit this cake was so damn good!  We had it for dessert yesterday and even ate for breakfast it was so yummy.  It requires some foresight to make the Topping be time well spent. 

Ingredients Cake:
Almond Flour 2 cups
Pumpkin 1 cup all natural
Coconut Milk 1 cup unsweetened 
Coconut Flour 1/2 cup 
Coconut Oil 1/4 cup melted
Agave/Honey/Maple 1/4 cup
Eggs 2 large
Cinnamon 1 tablespoon
Vanilla 1 teaspoon 
 Nutmeg 1 teaspoon

*More Coconut Oil to grease pan
Nuts 1 cup chopped (any)

Whisk all ingredients together and pour into loaf pan greased with Coconut Oil.  Bake at 325 degrees for 25-30 minutes until light golden brown.  Allow to cool then slice in half lengthwise.  

Ingredients Creamy Whipped Topping:
Coconut Milk 3 cups
Agave/Honey/Maple 1/4 cup
Arrowroot Powder 2 tablespoons
Vanilla 1 teaspoon 

*Place Coconut Milk in refrigerator over night or in freezer for about hour until milk solids form.  Scrape solids out and only use that (make drinks with the remaining Coconut Water!).  Beat milk solids and remaining ingredients about 10 or so minutes until light and fluffy using a standing or hand mixer.  

Then frost each layer of Cake with Whipped Topping and sprinkle with chopped Nuts.  Place Cake bake in pan or wrapped in plastic wrap and in refrigerator for at least half hour before slicing and serving.  

Sunday, September 15, 2013

Paleo Egg and Spicy Beef

If you like to go out late drinking then this my friend, is perfect idea for you!  Catch is to make it the day before so it's ready for breakfast, brunch, or lunch.

This makes 6 full sized servings or if you use less layers it will make even more. 

Ingredients Eggs:
Eggs 6 servings any style 
 
Ingredients Paleo Puerto Rican Beef:
Ground Beef 3-4 lbs
Sweet Potato/Plantains/Acorn Squash 1 cup cut into 1 inch pieces: baked already
Onion 1 large chopped
Peppers 1 cup chopped (mixed colors)
Spinach/Kale Fresh 2 cups chopped
Tomatoes 1/2 cup chopped 
Green Olives with Pimentos 1/2 cup
Garlic 2 cloves minced
Parsley fresh 1/4 cup chopped
Olive Oil 2 tablespoons
Red Pepper Flakes 1 tablespoon

Sauté Ground Beef in frying pan until cooked thru. Add Onions, Peppers, and Garlic and cook until translucent. Next add Sweet Potato/Plantains/Acorn Squash, Tomatoes and Olives and heat thru. On low add Spinach/Kale, Parsley, and Red Pepper Flakes; cook until tender yet cooked thru. Recipe can be easily changed up with different Ground Meats and Veggies. 

Layer cooled Eggs and Beef in Mason Jar until filled all the way to the top.  Store in refrigerator until ready to serve.  Heat in microwave 1 minute before serving (be careful glass jar gets hot).  But so damn convenient! 

Saturday, September 14, 2013

Paleo Creamy Chicken and Biscuits

Yeet, Yeet, Yeet.  Y'all just have to try this recipe for some down home cookin!  No, seriously equally delicious as easy.  

Ingredients Biscuits:
Coconut Flour 1 cup
Coconut Oil 1/2 cup melted
Eggs 3 large
Coconut Milk 1/2 cup
Apple Cider Vinegar 1 tablespoon  
Garlic Powder 1/2 teaspoon
Cayenne Pepper 1/4 teaspoon to taste
Sea Salt Pepper 1/2 teaspoon each 

Mix all ingredients until pasty dough is formed.  Place in refrigerator to firm up a bit.  Using hands form dough into 2 inch balls flattened and place on parchment lined baking sheet.  Bake at 325 degrees for 12-15 minutes until light golden.  

Ingredients Creamy Chicken:
Chicken 3 lbs (any deboned/skinless)
Chicken Broth 2 cups all natural
Onions 1 cup
Celery 1 cup
Carrots 1 cup
Coconut Milk 1 cup
Curry Powder 1 teaspoon
Garlic Powder 1 teaspoon
Poultry Seasoning 1 teaspoon all natural
Sea Salt/Pepper 1 teaspoon each

Layer Vegetables on bottom of crock pot or on stove top large pot; then place Chicken on  top.  Sprinkle with Spices then pour Broth all over top.  Cook on medium low heat stirring occasionally for 3-4 hours until every thing is tender.  Then add Coconut Milk and cook an additional 15 minutes.  Serve over or with the Biscuits.  Come and Git it Y'all!


Tuesday, September 10, 2013

Paleo Tiramisu

Kicking it Soprano Style my Grand Mother would have been proud!  I just had to have a do-over after a disastrous first try which melted in the sun at Crossfit Empirical's 1 year party a few weeks ago.....nailed it!!!  Full disclosure Nuefenchatal Cheese so only 80% Paleo.  You have to have time and patience to make this dessert. 

Ingredients Cake:
Almond Flour 2 cups
Coconut Flour 1/2 cup
Eggs 4 large
Egg Whites 1/2 cup whisked
Coconut Oil 1/2 cup
Apple Sauce 1/2 cup all natural
Sparkling Water/Seltzer 1 cup
Vanilla 1 teaspoon
Baking Soda 1 teaspoon 

Mix all ingredients and pour in loaf pan lined with parchment paper.  Bake at 325 for 20-22 minutes until lightly golden.  Set aside to cool.  Remove Cake from pan; then cut cake in half lengthwise. Do not discard parchment paper or pan yet. 

Ingredients Creamy Filling:
Nuefenchatal Cheese 2 blocks of 8 oz
Coconut Milk 1/2 cup unsweetened 
Agave/Honey 1/2 cup
Arrow Root Powder 2 tablespoons 
Vanilla 1 teaspoon 

Whisk all ingredients until light and fluffy in large bowl about 10-12 minutes scraping edges to assure incorporated.  Set bowl in refrigerator to set for 10-15 minutes.  

Ingredients Coffee:
Expresso Brewed 2 cups
Agave/Honey 2 tablespoons 

Brew Expresso and add Agave/Honey to sweeten.  Allow to Coffee to cool.  Place bottom layer of the cooled Cake back into the parchment lined pan.  Then pour half of the Coffee on top if Cake; cover with plastic wrap and place in freezer. 

Ingredients Chocolate Ganache layer:
Coconut Oil 1 cup melted
Cocoa Powder 1/2 cup
Agave/Honey/Maple 1/2 cup
Vanilla 1 tablespoon 

Mix all ingredients until smooth.  Remove Coffee soaked Cake half from freezer and spread half of the Chocolate Ganache on top of Cake and place plastic wrap on top and put back in freezer 10 minutes. 

Remove Chocolate layered Cake from freezer and layer with half of the Creamy Cheese mixture; cover with plastic wrap and place back in freezer for 10 minutes.  

Repeat this layering process one more time.  And refreeze.  Store in freezer covered in plastic until ready to serve.  Take out to defrost about 15 minutes before slicing and serving. Top with grated pure dark unsweetened chocolate.  



Paleo Acorn Beef Nest topped with Egg

There are just SO many ways to make this recipe.  It extremely versatile and it can be for Breakfast, Lunch, or Dinner.  

Ingredients:
Acorn Squash 1 medium halved/cored
Ground Meat 1 lb (Beef/Pork/Turkey)
Spinach 1 cup fresh chopped 
Onion 1/2 cup diced
Garlic 1 clove minced
Olive Oil 1 tablespoon
Pepper 1/2 cup chopped any color
Tomatoes 1/2 cup chopped
Sea Salt/Pepper to taste
Eggs 2 large

Pre-Bake Acorn Squash halves partially face down in oven on baking sheet at 350 degrees for 15-20 minutes. Place Olive Oil in large skillet on medium heat.  Add Onions, Garlic, Peppers and Ground Meat.  Cook until browned and Vegetables are tender.  Add Tomatoes and Spinach and heat through then season with Sea Salt and Pepper. Flip Acorn right side up and fill each half tightly packed with Meat mixture and make an indentation (little crevasse).  Crack and egg into each Acorn half in top of Meat and place back into oven for an additional 5-7 minutes depending on how cooked through you enjoy your eggs.  Hot Sauce is an awesome condiment on this dish (or any other as far as I'm concerned!). 

Sunday, September 8, 2013

Crossfit Loves Running Necklace

Introducing the newest item in fashion from WODMonkey.com for all the Fierce Cross-Fitters!   A 18 inch necklace with 2 pewter charms.  Only $14.99 plus flat $2.99 flat rate shipping regardless number of items ordered.  Limited quantities. 

Paleo Banana Nut Fig Choclate Chip Muffins

Okay I'll admit when I first started making these muffins I debated whether or not they would taste good.  But glad I rolled the dice because they are kick ass!  And a breakfast. snack, or dessert option.

Ingredients:
Almond Flour 2 cups
Coconut Flour 1/4 cup
Eggs 4 large
Coconut Milk 1/2 cup
Sparkling Water/Seltzer 1/2 cup
Nuts 1/4 cup chopped (any)
Figs 1/4 cup minced (sun dried)
Enjoy Life Chocolate Chips 1/4 cup (mini)
Banana 1 large smashed
Vanilla 1 tablespoon 
Baking Soda 1 teaspoon 

Mix all ingredients together to make a thick batter.  Pour into paper lined cup cake/muffin tin about 3/4 way full.  Bake at 325 degrees for 20-22 minutes until light golden brown.  Damn some times I get really lucky!

Paleo Shepherds Pie

My oh my why I do declare; this here Shepherds Pie was mighty fine!  Traditional version would have peas inside but my Hubby would spend all day picking them out; although if served while he is watching football, he just may eat them all as he is so focused on the game.......men. 

Ingredients Meat Filling:
Ground Meat 3 lbs (Beef, Pork, Turkey)
Onion 1 small diced
Peppers 1/2 cup diced (any color)
Broth 1/2 cup all natural (any)
Tomato Paste 2 tablespoons 
Olive Oil 2 tablespoons 
Garlic 1 clove minced
Sea Salt/Pepper 1 teaspoon each

Heat Olive Oil in large pan on medium heat.  Sauté Onions, Peppers, and Garlic until translucent; then add Ground Meat. Once Meat is cooked and brown add remaining ingredients.  Set aside to cool then start making crust.

Ingredients Crust:
Sweet Potato 1 large thinly sliced 
Coconut Oil 2 tablespoons 

Generously grease the bottom of a pie pan with the Coconut Oil.  Layer the Sweet Potato on bottom and up sides to make a crust.  I gave the crust a dash of fresh cracked Sea Salt and Pepper then place in oven at 350 degrees and cook for 12-15 minutes until al dente (will cook more after Pie is put together).  Add Meat filling in top of crust.  Keep oven on.  One more step left. 

Ingredients Creamy Topping:
Parsnips 3 cups inch cubes peeled
Coconut Milk 3/4 cup
Sea Salt 1/2 teaspoon
White Pepper 1/2 teaspoon 
Garlic Powder 1/2 teaspoon 

Boil Parsnips until fork tender.  Drain then add remaining ingredients and using a standing or hand held mixer whip until light and fluffy.  Spread in top of Meat mixture evenly and place Pie bake in oven and bake until top us golden brown about 20-25 minutes.  This is a bubbly hot dish so let it stand 10 minutes before cutting and serving or you'll burn the hell outta your mouth! 






Paleo Lemon Chia Cake

This is a light and fluffy dessert that certainly holds it's own but goes fantastically with fresh fruit!

Ingredients:
Almond Flour 1 cup
Coconut Milk 1 cup
Coconut Flour 1/2 cup
Agave/Honey/Maple 1/2 cup
Eggs 4 large
Coconut Oil 1/2 cup melted
Apple Sauce 1/2 cup all natural
Chia Seeds 2 tablespoons
Lemon 1 medium juiced
Lemon Rind 1 teaspoon freshly grated
Vanilla 1 teaspoon
Baking Soda 1 teaspoon
Sea Salt 1/2 teaspoon 

Coconut Oil for greasing pan

Mix all ingredients to make the cake batter.  Allow to rest 5-10 minutes to allow the Coconut Flour to expand.  Place in loaf pan (or mini loafs) greased with more Coconut Oil.  Bake at 325 degrees for 18-25 for loaf (or 15-20 for mini loafs) until light golden brown.  Allow to cool before serving.  Add fresh fruit and whipped coconut milk cream (see prior post for recipe).  

Monday, September 2, 2013

Paleo Vanilla Cake with Fudge Frosting

This dessert was surprisingly good!  As usual we had a craving so I went into the kitchen to conjure up some thing worth while.

Ingredients Cake:
Almond Four 2 cups
Coconut Oil 1/2 cup melted
Coconut Milk 1 cup unsweetened 
Eggs 2 large 
Stevia in the Raw 1/4 cup
Vanilla 1 tablespoon 
Baking Powder 1 teaspoon 
Sea Salt 1/4 teaspoon 

Mix all Cake ingredients together.  Batter will be a bit thick but make sure there are no lumps.  Pour into a parchment lined 9x9 or 10x10 inch baking pan.  Bake at 350 degrees for 18-20 minutes until light golden brown.  Invert Cake onto a serving plate and remove parchment paper while allowing Cake to fully cool. 

Ingredients Fudge Frosting:
Coconut Oil 1 cup melted
Cocoa Powder 1/2 cup 
Agave/Honey/Maple 1/2 cup
Vanilla 1 teaspoon 

Whisk all ingredients to form a smooth fudge chocolate. Fudge Frosting can be used while still in its melted state by pouring in center of Cake and slowly spread outward to cover entire cake (this is option shown because I was rushing as usual).  Or if you allow the Frosting to settle and solidify then it Dan be whipped using a hand or standing mixer. Then spread Frosting all over Cake.  Either way  make sure the cake is cool first and best if placed in refrigerator for 2 hours then take out 10-15 minutes before serving.