Thursday, March 27, 2014

Paleo Shredded Beef

Beef, it's what's for dinner!  If you're like me than you'll love that this is a Crock Pot style recipe.  This meat can be used in so many ways and it makes plenty to go around.

Ingredients Beef:
Beef Roast 5-7 lbs
Tomato Purée 2 cups
Olive Oil 2 tablespoons 
Peppers 2 cups sliced
Onion 2 large sliced 
Tomato Paste 2 tablespoons
Red Curry Paste 1 tablespoon 
Sea Salt/Pepper 1 teaspoon each

Ingredients after cooked:
Cilantro 2 tablespoons chopped
Sweet Onion 1/4 cup chopped 

Plop and Drop all Beef ingredients into Crock Pot and cook on low for 5-6 hours until fork tender.  Remove meat and shred.  Mix Cilantro & Sweet Onion to use in top and you'll have yourself an mighty fine meal!   

Wednesday, March 26, 2014

Paleo Savory Bites (Bacon, Fig, or Sun dried Tomato)

We all need food to soak up some of the alcohol at parties; but this can be challenging while on Paleo.  And I've established that I can make desserts so I ventured into the Appetizer zone.  I'll admit these need some more work (Christine Cannella was right to recommend mixing the flavors inside next time).  But it was a pretty damn good start!  And you can use any thing to flavor these (I already have million other ideas!). 

Ingredients Bites:
Almond Flour 1 cup
Ground Flax 1 cup
Coconut Milk 1 cup
Coconut Oil 1/2 cup melted 
Eggs 4 large
Grass fed/Almond Cheese 1/4 cup 
Garlic 2 cloves minced
White Pepper 1/2 teaspoon 
Baking Powder 1/2 teaspoon 
Sea Salt 1/2 teaspoon 

Ingredients Flavor Toppings:
Bacon 6 cooked slices chopped
Figs 6 large chopped 
Sun dried Tomatoes 1/4 cup chopped

Mix all Bite ingredients to make batter.  Pour evenly into 24 lined mini muffin tins. Top with desired Flavor ingredients and bake at 325 degrees for 10-13 minutes.  

Wednesday, March 19, 2014

Paleo Italian Wedding Cake

I'll make you an offer you can't refuse; it's cake!!!  

It was our one and only Beautiful Daughter Brianna's wedding and this way our way of paying her respect.  This cake was the perfect dessert to celebrate  with.

Ingredients Cake:
Almond Flour 2 cups
Pineapple 1 cup fresh chopped
Coconut Milk 1 cup full fat
Agave/Honey/Maple 1/4 cup
Coconut Flour 1/4 cup
Applesauce 1/4 cup all natural organic 
Coconut Oil 1/4 cup melted 
Shredded Coconut 1/4 cup
Vanilla 2 tablespoons
Baking soda 1 teaspoon 
Sea Salt 1/2 teaspoon 

Mix all Cake ingredients to make batter then pour evenly into two 8x8 or 9x9 inch round pans lined with parchment paper.  Bake at 350 degrees for 18-20 minutes until lightly golden and cooked thru.  Allow to fully cool befor frosting.

Ingredients Fluffy Frosting:
Coconut Oil 2 cups (do not melt)
Agave/Honey/Maple 3/4 cup
Vanilla 1 tablespoon 

Pecans 1 cup chopped (decorations)

In standing or with hand mixer best the hell out of all Frosting ingredients until light and fluffy.  This will take some time!  If it melts you must either refrigerate or let harden then re-whip the frosting.  Use Chocolate Ganache layer on cake first (see next step).  

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

Mix Ganache ingredients until smooth.  Pour over bottom layer cake and then place in refrigerator to harden. 
Spread some frosting on bottom layer of cake and sprinkle with Pecans.  Then put the top cake layer on and continue to finish frosting the top and sides if the cake.  Decorate the entire cake with chopped Pecans.  

*Shown in picture using Salted Toffee Sauce (see my previous post for this recipe). 

Sunday, March 16, 2014

Paleo Cucumber Blueberry Cocktail

SO drinkable and light!  Seriously could drink these all day long.

Seltzer/Sparkling Water 1/2 cup
Ciroc 1 shot (used original)
Cucumber slices 4-5
Blueberries tablespoon 
Avage/Honey 1 teaspoon
Ice Cubes 1/2 cup

Shake Ciroc with Agave/Honey pour over glass if ice layered with Cucumber slices and Blueberries.  To enhance Blueberry flavor muddle Blueberries with Agave/Honey instead.  This also be shaken with Ice Cubes then poured Martini style!


Saturday, March 15, 2014

Paleo Protein Samoa Chocolate Candy

Satisfy your Sweet Tooth while jacking up the Protein!  

Ingredients Chocolate Layer: 
Coconut Oil 1 & 1/2 cups melted
Cocoa Powder 1/2 cup
Agave/Honey/Maple 1/4 cup
Chocolate Protein Powder 1/4 cup 
Almond Butter 2 tablespoons
Coconut Milk 2 tablespoons
Vanilla 2 tablespoons 

Ingredients Topping:
Almonds 1/2 cup chopped
Enjoy Life Chips 1/4 cup
Shredded Coconut 1/4 cup unsweetened

Mix melted Coconut Oil with all remaining ingredients until smooth and creamy (it helps if the Agave/Honey/Maple and Almond Butter is slightly melted also).  Sprinkle toppings on top of the Chocolate Layer.  Then pour into a 9x9 or 10x10 pan lined with wax paper.  Refrigerate until firm before cutting into bite sized peices.

Thursday, March 6, 2014

Paleo Chicken Cacciatore

Mamma Mia this was some delicious Italian Chicken!

Chicken 8 pieces any (used thighs)
Tomato Purée 1 cup all natural
Onion 1 large sliced
Sweet Peppers 1 cup (any color)
Chicken Broth 1/2 cup organic/natural
Olive Oil 1 tablespoon
Garlic 2 cloves chopped
Basil 6-8 leaves 
Sea Salt/Pepper 1/2 teaspoon each

I literally Plopped and Dropped everything into the crock pot.  Then mixed and cooked on low for 4-5 hours (can be done on low in oven also).  Dinner is served! 

Sunday, March 2, 2014

Paleo Pumpkin Chia Protein Pancakes with Pecan Toffee Syrup

This recipe was adapted based on the description from The Dingmans best Pancakes!  Pretty Damn Good!!  Packed with Protein; I could eat these for Breakfast, Lunch, Dinner, or Snack. 

Ingredients Pancakes:
Almond Flour 1 & 1/2 cups
Coconut Milk 3/4 cup full fat
Coconut Oil 1/4 cup melted
Vanilla Protein Powder 1/4 cup  
Pumpkin Purée 1/4 cup pure
Ground Flax Seed 1/4 cup
Chia Seeds 2 tablespoons 
Eggs 3 large
Vanilla 1 tablespoon
Cinnamon 1 teaspoon 
Coconut Oil (more to grease griddle)

Blend Pancake ingredients until smooth; cook on griddle with more Coconut Oil.  

Ingredients Toffee Syrup:
Coconut Milk 1 cup full fat
Maple Syrup 1/2 cup pure
Vanilla 2 tablespoons
Coconut Oil 1 tablespoon 
Sea Salt 1 teaspoon 
Cinnamon 1/2 teaspoon 

Pecans 1/2 cup chopped (topping)

Whisk all Toffee Syrup ingredients constantly in pot on medium heat for 5-10 minutes (be very carful not to over boil; never leave unattended!).  Lower heat.  Keep whisking until your arm feels like it my fall off (about 25-30 minutes) and sauce begins to thicken; reduce to about 3/4 size.  Allow to gently cool before using.  Store in glass jar in refrigerator up to 3 weeks (this shit is AWESOME sauce!). 

Assemble Paleo Pancakes and top with Toffee Syrup and Pecans.