Wednesday, January 29, 2014

Paleo Asian Meatballs

The Ginny Whaps were upset that I tampered with Italian Meatballs. Yeah that's right Sweet and Spicy Asian style!  They'll get over it!

Ingredients Meatballs:
Ground Pork/Beef 3 lbs
Almond Meal 1 cup
Eggs 3 large 
Green Onions 1/2 cup chopped
Dried Cranberries 1/2 cup
Ground Ginger 1 teaspoon grated
Garlic 1 tablespoon minced 
Sea Salt/Pepper 1 teaspoon each

Mix, Roll, Bake at 325 degrees until golden brown.

Ingredients Asian Sauce:
Dates 1/2 cup soaked
Dried Cranberies 1/2 cup soaked
Raisins 1/4 cup soaked
Cherry Peppers 1/4 cup chopped
Coconut Amino's 1/4 cup
Apple Sauce 1/4 cup
Water 1/4 cup
Apple Cider Vinager 2 teaspoons
Tomato Paste 2 teaspoons 
Ground Ginger 1 teaspoon grated
Sea Salt/Pepper to taste

Blend sll ingredients until smooth.  Pour over meatballs and cook on stove top in pot for additional 15-20 minutes for optimal results.  

Garnish with Toasted Sesame Seeds and Chives.  

Saturday, January 25, 2014

Paleo Melon Mint Cocktail

For my Beautiful Daughter Brianna's Wedding shower I created this drink.  It's light and refreshing!  

Ingredients:
Melon 2 cups (used Cantaloupe)
Coconut Milk 2 cups
Agave 1/4 cup
Ciroc Vodka 8 shots 
Mint Leaves 1/4 cup fresh 
Limes 6 large juiced fresh squeezed 
Orange 1 large juiced fresh squeezed

Chop Melon.  Blend Melon in blender with Coconut Milk until smooth as you can.  Then run thru sieve to remove any chunks or large peices (I did this twice but think my OCD kicked in).  If using frozen then don't strain it will he great.  Shake with remaining ingredients and ice. 


Paleo Cranberry Almond Muffins

I needed a quick breakfast to bring to the Broward Cup Crossfit Competition.  But then added Almond Butter on top later that same night and it was the best dessert!

Ingredients:
Almond Flour 2 cups
Coconut Oil 1/2 cup melted
Cranberries 1/2 cup dried
Almonds 1/2 cup chopped
Coconut Milk 1/2 cup
Apple Sauce 1/2 cup all natural
Agave/Honey/Maple 1/4 cup
Coconut Flour 1/4 cup
Water 1/4 cup
Vanilla 1 tablespoon
Baking Powder 1/2 teaspoon 
Sea Salt 1/4 teaspoon 

Mix all ingredients together Bing, Bang, Boom!  Spoon into 12 lined muffin tins and bake at 325 degrees for 20-25 minutes until golden brown.  




Thursday, January 23, 2014

Paleo Chocolate Layered Dessert

Ok my Jar Fetish continues! 

Ingredients Muffins:
Almond Flour 2 cups
Flax Seed Flour 1/2 cup
Coconut Milk 3/4 cups
Enjoy Life Chips 1/2 cups
Agave/Honey/Maple 1/2 cups
Almonds 1/2 chopped (or any Nuts)
Eggs 3 large
Vanilla 1 tablespoon 
Baking Powder 1 teaspoon 

Ingredients for Layering:
Almond Butter
Coconut Milk Whipped Cream
(See previous Blog for recipe)

Mix all muffin ingredients together and pour into 12 lined cupcake/muffin tins.  Bake at 350 degrees for 20-22 minutes until light golden brown.  Allow to fully cool then layer in jar with Almond Butter and Whipped Coconut Cream!  Store in refrigerator for Grab and Go dessert or snack; also great for Hang Over cure!!




Thursday, January 9, 2014

Paleo Chocolate Almond Cupcake

What can say?.....I love Chocolate!  It's dessert, it's AWESOME, and it's gonna happen!!!

Ingredients Cupcakes:
Almond Flour 2 cups
Cocoa Powder 1/2 cup
Coconut Oil 1/2 cup melted
Pumpkin 1/2 cup (pure)
Coconut Milk 1/2 cup
Enjoy Life Mini Chips 1/2 cup
Coconut Flour 1/4 cup
Agave/Honey/Maple 1/4 cup
Almonds 1/4 cup finely chopped
Vanilla 1 tablespoon
Baking Powder 1 teaspoon 

Mix all ingredients to make a batter.  Pour batter into 12 lined regular sized Cupcake tins.  Bake at 325 degrees for 20-25 minutes until center of Cupcake is cooked thru.  

Ingredients Chocolate Frosting:
Coconut Oil 3/4 cup melted
Agave/Honey/Maple 1/2 cup
Cocoa Powder 1/4 cup
Vanilla 1 teaspoon 

Whisk all Frosting ingredients together until creamy texture forms with no lumps.  Frost Cupcakes when fully cooled.  Store in refrigerator.  If Frosting hardens or firms up then re-melt it and re-mix it.

Tuesday, January 7, 2014

Fun with Focaccia (Paleo-fied)

Cheated with some fresh Mozerella but being on Paleo doesn't mean you will give up entirely on bread.  It means; get you ass in the kitchen and make it yourself!!

See prior post for recipe on Paleo Focaccia Bread. 

Monday, January 6, 2014

Paleo Brownie Explosion

Maybe overkill here with this dessert but what can I say, I'm a Chocolaholic!  Some times you just gotta do it!!

Ingredients Brownie:
Almond Butter 2 cups melted
Almond Flour 2 cups
Cocoa Powder 3/4 cup
Coconut Oil 1/4 cup melted 
Expresso Powder 2 tablespoons 
Egg 1 large
Vanilla 1 tablespoon
Baking Powder 1/2 teaspoon
Sea Salt 1/2 teaspoon 

Ingredients Toppings:
Almonds/Any Nuts 1 cup chopped 
Paleo Salted Caramel Sauce
Paleo Chocolate Ganache Sauce
(*See previous Blog Posts for Caramel and Chocolate Sauce recipes)  

Mix all Brownie ingredients together making sure smooth and creamy.  Pour into 9x13 baking pan greased with more Coconut Oil.  Bake at 325 degrees for 20-25 minutes.  Allow to fully cool before drizzling with Toppings.  



Paleo Banana Chia Cake

Chia Seeds taste similar to Poppy seeds so it paired well will Banana in this cake.  It's great for a Snack or Breakfast too.

Ingredients:
Almond Flour 2 cups
Banana 1 large smashed
Coconut Oil 1/4 cup melted
Apple Sauce 1/2 all natural unsweetened 
Agave/Honey/Maple 1/4 cup
Chia Seeds 1/4 cup
Vanilla 1 teaspoon
Baking Soda 1 teaspoon 
Sea Salt 1/4 teaspoon 


Mix all ingredients together well to make the Cake batter.  Pour into standard loaf pan lined with parchment paper and bake at 350 degrees for 20-25 minutes until golden brown.  
 

Sunday, January 5, 2014

Paleo Focaccia Bread

This one goes out to all my Pizzano's!  It's tough being both Italian and Paleo.  So I am trying my best to adapt .

Ingredients 
Almond Flour 2 cups
Coconut Flour 1/4 cup
Eggs 3 large
Olive Oil 1/4 cup
Apple Cider Vinegar 1 teaspoon 
Chia Seeds 1 tablespoon 
Dried Parsley 1 tablespoon 
Dried Oregano 1 teaspoon 
Dried Garlic 1/2 teaspoon  
Sea Salt/Pepper 1/2 teaspoon each

Mix all ingredients except Chia Seeds and Spices to form sticky dough.  Spread onto parchment lined cookie sheet about 1/4 inch thickness.  I took anther piece of parchment paper and smooth out top by rubbing my hand accross the top.  Then sprinkle evenly with Chia Seeds and Spices.  Bake at 350 for 20-22 minutes.  So versatile can use for Sandwich, dip in Olive Oil and Spices, or Straight Up!

Wednesday, January 1, 2014

Paleo Chocolate Caramel Cappuccino

I promise you, this coffee drink is incredible!  

Ingredients: 
Brewed Expresso 1 serving (we use Illy)
Coconut  Milk 1/2 cup
Paleo Sweetener 1 serving (Steevia in the Raw, Agave, Honey, or Maple)

Brew Expresso as directed then froth the Coconut Milk and pour on top of coffee.  Add the sweetener as desired.  Drizzle the Paleo Chocolate and Caramel Sauce on top (you will need to make both of these ahead). 

Serve with Paleo Chocolate Syrup and Paleo Caramel.....yep, you heard me!

Ingredients Chocolate Syrup:
Coconut Oil 1/2 cup melted 
Agave/Honey/Maple 1/2 cup
Cocoa Powder 1/4 cup
Coconut Milk 1/4 cup
Vanilla 1 tablespoon

Wisk together ingredients until smooth.  Store in refrigerator up to 3 weeks but trust me, it won't last that long.  Pop in microwave a few seconds before using. 

Ingredients Caramel Sauce;
Coconut Milk 1 can 14 oz Full Fat unsweetened 
Agave/Honey 1/2 cup
Coconut Oil 1 tablespoon 
Vanilla 1 tablespoon 
Sea Salt 1/2 teaspoon

Whisk all ingredients except Coconut Oil and Sea Salt on stovetop pot medium heat. Be very patient. Let mixture come to slow, rolling boil for at least 20-25 minutes as you continue to whisk the entire time. Allow to turn amber in color but be carful not to scorch or burn the caramel sauce. Once sauce has been reduced to half and desired color achieved lower heat and add Coconut Oil and Sea Salt and continue to cook on low for about 10-15 more minutes until smooth. Store in glass container in refrigerator up to 3 weeks if it lasts that long. If drizzling heat in microwave for few seconds.