Tag Archives: Paleo

recipe, treats

Fresh Cherry Cake Recipe (Gluten Free)

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I bought a big container of cherries at Costco. This is always how it starts… I have lots of something and need to figure out how to use it up! I knew I wanted to recreate my favorite cake, cherry clafoutis, which is a light and fluffy pancake style cake, but I wanted to make it gluten free. I also had to figure out how to pit fresh cherries without a cherry pitter (those gadgets are ridiculously overpriced).

First of all, if you’re going to use fresh cherries, pit them by pushing a straw through the bottom of the cherry until the pit comes out the stem end. It’s going to feel really gory. The juice gets everywhere, so do this over the trash can. If you’re using already pitted cherries, my favorite ones to use are the jarred cherries from Trader Joe’s.

Second of all, use a kitchen scale to measure the flour. It will be more precise than trying to use a measuring cup. If you don’t have a kitchen scale, get one! They’re $20 (sometimes less) and are a handy tool to have around for portion control.

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Ingredients:
1-2 cups pitted cherries
50 g almond meal
50 g brown rice flour
60 g coconut flour
2 tbs arrowroot starch
1/4 c applesauce
1/4 c plain greek yogurt
1/2 stick butter, melted
2 droppers full of liquid stevia, or 1/4 c sugar
6 egg whites
1 tsp baking powder

1. Preheat oven to 350 degrees. Beat the egg whites in a stand mixer until frothy and fairly stiff.

2. Set the cherries aside. Sift together all dry ingredients in a large mixing bowl. Add wet ingredients to the egg whites. Fold the dry ingredients into the wet ingredients bowl gently to combine.

3. Pour the batter into a lightly greased 9×13 casserole dish. Carefully press the cherries into the batter.

4. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

5. Allow to cool before cutting and serve with powdered sugar (optional).

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The almond flour in this cake complements the flavor of the cherries really well! This is a nutritious cake! You could eat it for breakfast. Here’s the nutrition breakdown for 1/8th of the cake (a generous slice!)

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Let me know if you like having the nutrition info posted along with my recipes, I’m more than happy to include it!

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recipe, vegetables

Cauliflower Risotto with Peas and Roasted Mushrooms

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I’ve used cauliflower as pizza crust and as mashed potatoes in shepherd’s pie, but I hadn’t tried “ricing” my cauliflower until yesterday. I’m happy with the result. Here’s a recipe for cauliflower risotto with fragrant roasted mushrooms, white wine, thyme, and peas!

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Ingredients:
1 head of cauliflower
8 oz package of mushrooms
1 cup finely chopped onion
1.5 cups frozen petite peas
1.5 cups chicken broth
1/2 cup white wine
2 tbs white wine vinegar
1/4 fresh thyme, chopped
1 tbs minced garlic
1 tbs olive oil, additional in a mister
Salt and pepper to taste

1. Break the cauliflower into florets and process raw in a blender or food processor until it reaches “rice-like” texture. Do this in batches, or else your cauliflower might just turn to mush.

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2. Preheat oven to 350 degrees. Slice mushrooms and place on a lightly greased baking sheet. Spritz with olive oil mister or cooking spray. Bake for 10-12 minutes.

3. Sauté onion with olive oil in a large stockpot. Add the garlic after 3 minutes. Add the white wine and simmer for a minute. Add the chicken broth and bring to a boil.

4. Add the cauliflower rice, green peas, thyme, wine vinegar, and roasted mushrooms. Stir together and simmer for 5-10 minutes to bring the flavors together. Season to taste with salt and pepper.

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If you’re avoiding legumes, leave the peas out and add carrots instead. Enjoy this risotto with chicken or yummy Swedish meatballs like I did!

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protein, recipe

Baked Paleo Swedish Meatballs

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It’s time for the weekly lunch cook up! This week we’re going with a Eurpean theme. I picked up some organic ground beef at Costco to turn into easy baked Swedish meatballs and packed them up with roasted mushroom cauliflower risotto for my workday lunches.

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Ingredients:
1/2 cup finely chopped onion
1 tsp olive oil
1 tsp salt
3/4 lb ground beef
3/4 lb ground pork (or turkey)
1 egg
1/2 tsp black pepper
1/4 tsp allspice
1/4 tsp nutmeg
(For the optional sauce:)
1/2 c beef broth
1/4 c heavy cream or coconut milk
1 tbs arrowroot starch

1. Preheat oven to 400 degrees. Sauté chopped onion in 1 tsp olive oil to soften. In a large bowl, combine all ingredients and mash with your hand to combine.

2. Roll the meat into 1 oz balls (a little smaller than a golf ball) and place on a baking sheet.

3. Bake for approximately 15-20 minutes or until the internal temperature of the meatballs reaches 160 degrees.

4. If you’re looking to make the Swedish meatball sauce, pour the drippings into a sauté pan, add 1/4 cup beef broth, and heat to thicken. Dissolve 1 tbs arrowroot starch in another 1/4 c beef broth and add to the pan. Heat and stir to thicken. Add heavy cream or coconut milk and continue to stir until the sauce has thickened to desired consistency. Season to taste and serve over meatballs.

I didn’t make the sauce for the meatballs this morning, but I might make it fresh for the leftovers tonight. I think I have enough meatballs for 6 meals!

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recipe, snacks

Quick and Easy Raspberry Jam Recipe

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Did you know you can make your own jam in 5 minutes? You don’t need to heat it up, which keeps the fruit flavor true and fresh!

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Ingredients:
1 cup raspberries
1 tbs chia seeds
1 tbs lemon juice
Honey, maple syrup, or liquid stevia to taste

1. Combine all ingredients in a food processor or Magic Bullet. Process to desired consistency.

2. Place the jam in the fridge for a few hours to thicken.

The chia seeds help to make this jam gelatinous without having to use pectin or large amounts of sugar. Pretty cool!

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I liked this jam swirled with plain greek yogurt. Colby liked in on waffles. You can try it on scones, toast, or straight out of the jar! It will keep in the fridge for about a week, maybe longer. Let me know what other fruits you try it with!

recipe, treats

Paleo Shortbread Cookies

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Coconut flour is my latest culinary obsession and challenge. I failed miserably at making paleo bread out of it this weekend, but these cookies turned out splendidly! Enjoy a few with coffee!

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Ingredients:
3/4 c + 1/2 c extra coconut flour
1/4 c arrowroot starch
1/2 c coconut oil or butter, melted
1/8 tsp sea salt
5 tablespoons maple syrup
1/4 c dark chocolate chips (optional)

1. Preheat oven to 350 degrees.
2. Combine all ingredients except chocolate and 1/2 c extra coconut flour in a mixing bowl. Mush up with a fork and add additional coconut flour until the mixture is crumbly.
3. Dust a clean, smooth surface with coconut flour. Press the crumbly mixture out with your fingers to make it smooth and somewhat flat. Dust with coconut flour.
4. Roll the dough to about 1/8-1/4 inch thickness using a rolling pin. Cut shapes out of the dough. Roll the scraps up into a ball and flatten to cut more shapes out.
5. Bake on a lightly greased cookie sheet for 15 minutes. Allow the cookies to cool.
6. Microwave the chocolate chips for 10 second intervals, stirring between intervals, until they are melted. Drizzle cookies with the chocolate. If the chocolate is not very runny, add a tiny amount of coconut oil and stir.
7. Allow the cookies to cool in the fridge or freezer for a few minutes until the chocolate is set.

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These cookies are wonderful! You’ll be surprised. They are buttery and crumbly just like regular shortbread, and they stay intact well!

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protein, recipe

Grain Free (paleo) Chicken Cordon Bleu

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After making grain free eggplant parmesan last week, I decided to try the breading out on something else. This time I made a tasty variation on chicken cordon bleu. I used what I had on hand for the stuffing- spinach, parmesan, mozarella, and BACON!

Ingredients:
Several spinach leaves
2 chicken breasts, skinless
2 slices of bacon
2 tbs shredded mozarella
2 tbs shredded parmesan
2 tbs almond flour
2 tbs ground flax
Coconut flour (for dusting)
1 egg
Paprika
Salt
Pepper
Thyme
Paprika
Garlic
Toothpicks

1. Make PERFECT bacon by placing the slices on a baking sheet in a single layer and setting in a cold oven. Turn the temperature to 400 degrees and pull the bacon out after 15-20 mins.

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2. While the bacon is in the oven, pound the chicken breasts very thin (1/4″) by sealing in a ziplock bag and pounding with a mallet.

3. Prepare the breading by combining almond flour, ground flax, a sprinkle of thyme, garlic, and some salt and pepper. In a separate bowl, whisk the egg with a bit of paprika.

4. Place spinach leaves on the chicken breast, followed by bacon slices, then shredded cheese. Roll the chicken and fasten with toothpicks. This is the most frustrating part. If you over stuff the chicken, it will be a nightmare to fasten.

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5. Sprinkle the chicken “packets” with salt, pepper, and a dusting of coconut flour. Dredge the chicken in egg, then coat in the breading mixture. Place on a lightly greased baking sheet.

6. Bake at 350 degrees for 20-25 mins, or until the chicken is no longer pink when sliced open.

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Hooray for juicy stuffed chicken!

protein, recipe

Chicken lime soup with avocado

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I bought a rotisserie chicken at Costco last night just before the warehouse closed. Unfortunately, all they had left were the “reject” chickens that nobody else wanted- the small ones with broken skin that were beginning to get dried out from sitting under the heat lamp so long :(

I took one of those poor chickens home and gave it a tasty makeover with this fresh tasting soup recipe:

Ingredients:

2 rotisserie chicken breasts
4 cups chicken stock
2 cups water
1 white onion, chopped
5 cloves garlic, minced
2 tsp oregano
1 tbs olive oil
1 green bell pepper, chopped
1 jalepeno pepper, seeded and chopped
1 avocado, diced
1/4 c lime juice
Salt, pepper to taste

1. Sauté onion and bell pepper with olive oil in a large saucepan. After a few mins, add the garlic and jalepeno. Sauté for a minute longer.

2. Add the chicken stock, water, lime juice, oregano and bring to a boil. As the soup is heating up, shred in the chicken breast.

3. Season with salt and pepper until you like the flavor. Place 1/4 of a diced avocado in each bowl and pour soup over it. Serves 4.

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I typically avoid hot soups in the summer, but this one was particularly light and fresh. It’s a great dish to enjoy on your porch or balcony on a breezy summer evening!

recipe, treats

Sugar detox mug cake

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I finally decided to take on the challenge of making a sugar detox friendly dessert! This mug cake is a perfect treat to enjoy when you’re craving baked goods and need them now!

Ingredients:
1 egg
1/2 green tipped banana
2 tsp vanilla extract
1 tbs coconut milk (or whole milk)
2 tbs coconut flour
Dash of salt
1/4 tsp baking powder

1. Begin with a lightly greased mug. Mash the first 4 ingredients well. Add the remaining three ingredients and combine thoroughly.

2. Microwave for 1:30-2:00 mins until the batter has risen and is set.

3. If you’re feeling fancy, top the mug cake with a sprinkle of cocoa powder or make a banana cream “frosting” by blending the remaining 1/2 banana with a bit of heavy cream or coconut milk.

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Not bad! It’s a bit dry and not as sweet as it could be (obviously), but it’s pretty darn good for a no-sweetener dessert!

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I’ll work on other variations for you to try soon!

protein shakes, recipe, treats

Banana Mocha Frozen Coffee

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11 days down on the sugar detox! I’m dragging this morning, though. Tired, cranky, no energy… So I decided to make a little pick-me-up drink instead of my usual (gross) unsweetened coffee.

In a blender combine:

1 frozen, peeled green banana
6 oz strong brewed coffee, chilled (make it stronger by adding some instant coffee to the brewed coffee)
1 tbs unsweetened cocoa powder
1/2 c milk
6 or so ice cubes

Blend until smooth! Makes 2 normal glasses or one massive mocha (what I need this morning).

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This is much better than my regular coffee! What better way to start a Friday morning than a workout and a creamy, slightly sweet frozen coffee? Enjoy! TGIF!