Entries Tagged as 'paleo'

Paleo Banana Bread Muffins

March 20th, 2013 · 1 Comment

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I have made these paleo banana bread muffins many times and they are SO good. I think I prefer them over regular banana bread muffins.

Paleo Banana Bread Muffins
From: With Style & Grace
Makes about 7 muffins

1 1/2 cup almond flour
2 tablespoons ground flaxseed
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of nutmeg
pinch of salt
2 very ripe bananas, mashed
2 eggs
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon vanilla extract
1/3 chopped walnuts, plus more for topping

Directions
Preheat oven to 375 degrees. Place muffins cups in muffin tin and set aside.
In a large bowl, sift together almond flour, flaxseed, cinnamon, baking soda, baking powder, nutmeg, and salt.

In a separate bowl, add the mashed bananas, eggs, honey, vanilla and olive oil – mix well.

With you hands, make a slight well in the dry ingredients and pour in the wet ingredients. Add in chopped walnuts. Stir until combined.

Fill the baking cups about 3/4 full. Sprinkle a few chopped walnuts over each cup. Bake muffins for 21-23 minutes or insert a toothpick into the center and if it comes out clean, it’s time to remove.

Let cool for 5-10 minutes and enjoy!

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Chard and Cashew Saute

January 7th, 2013 · No Comments

I made this chard and cashew saute one night when Dallas was out of town and it was SO GOOD that I ate the entire thing in one sitting! I’m not always a huge fan of wilted greens, but this was so great. And pretty quick. The greens at first are overflowing out of the pot, but very quickly they cook down. I made this again recently and doubled the recipe so there’d be enough for both Dallas and me. Also, I add garlic to the pot and saute it golden before adding the greens and nuts.

Chard and Cashew Saute
From: Paleo Plan

1 bunch swiss chard
1/2 cup cashews
1 Tbs coconut, olive oil, or bacon drippings
sea salt (optional)
freshly ground black pepper

Wash chard and remove tough stems. Heat a large skillet over medium heat, and add oil when hot. Meanwhile, chop chard into thin strips. Add chard to the hot skillet, along with cashews. Sauté, tossing occasionally, until the leaves just begin to wilt. Season with sea salt and freshly ground black pepper to taste. Serve warm.

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Yummy Treats!

December 23rd, 2012 · No Comments

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Salmon from Jordan and Liz and paleo snacks from Caroline and Jose!

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Paleo Chocolate Chip Cookies

December 5th, 2012 · 1 Comment

For my birthday barbecue I made these paleo chocolate chip cookies. I was a little nervous. It was kind of an experiment because I’d never made cookies without flour or sugar before. But…. everyone loved them. One person even emailled me from the couch (I was on the deck) to ask for the recipe! So…. winner! One thing to note is that this is a really small batch. I was running low on time and couldn’t double it (after I realized how small it was) so I just made mini cookies. It still was not a huge batch. Dallas was bummed because he didn’t even get to try one!

Paleo Chocolate Chip Cookies
From: Fast Paleo

1 1/2 cups sifted blanched almond flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons coconut oil, melted (melted, not softened)
1/2 teaspoon vanilla extract
1/4 cup maple syrup
1 whole egg
1/2 cup Enjoy Life chocolate chips (I don’t know what this is, I used the darkest chocolate chips)

In a bowl, mix together your almond flour, baking soda, and sea salt. In a separate bowl mix together your melted coconut oil, vanilla extract, room temperature maple syrup, and room temperature egg. Incorporate your wet ingredients into your dry ingredients, then add your chocolate chips.

After everything is mixed, preheat your oven to 350F and refrigerate your batter for 30 minutes.

Once the 30 minutes are up and your oven is heated, line a cookie sheet with parchment paper and roll your dough into even balls-to whichever size you desire. I made mine pretty small.

Put them in the oven for about 5-7 minutes, then take them out and slightly flatten them with the back of a spatula. Put them back in the oven for about 5 more minutes, or until they look done. I like to take mine out RIGHT when I see just a hint of golden brown, which is one of the best baking tips that my aunt shared with me. If you do that, they won’t look done, but they are-and they’ll be soo soft and chewy. Even after they’ve cooled off!

Remove from the oven and set on the counter to cool.

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Prosciutto-Wrapped Frittata Muffins

November 16th, 2012 · 1 Comment

Dallas and I have been working on cutting a lot of sugars and carbs and processed foods out of our diet. Both of us have lost a bit of weight and it feels great. I still have more to go to get to where I was at the beginning of this year, but I think we’re on track. I have been cooking some recipes from some paleo websites to help us with this. This is one recipe that we both really loved.

Prosciutto-Wrapped Frittata Muffins
From: Nom Nom Paleo
Note: Dallas hates tomatoes so we left them out and we added bell pepper.

4 Tbs. fat (coconut oil, ghee, butter, lard, etc.)
1/2 medium onion, finely diced
3 cloves of garlic, minced
1/2 pound of cremini mushrooms, thinly sliced
1/2 lb frozen spinach, defrosted and squeezed dry (I defrost the spinach in the microwave)
8 eggs
1/4 cup whole fat Greek yogurt (or coconut milk)
2 Tbs. coconut flour
1 cup of cherry tomatoes, halved
5 ounces of Prosciutto di Parma
Kosher salt
Freshly ground pepper
A regular 12 cup muffin tin

Here’s how I made them:

I preheated the oven to 375°F and prepped my veggies.

I heated half the coconut oil over medium heat in a large cast iron skillet and sauteed the onions until soft and translucent.

I added the garlic and mushrooms and cooked them until the mushroom moisture had evaporated. I seasoned the filling with salt and pepper and spooned it on a plate to cool to room temperature.

For the “batter,” I beat the eggs in a large bowl with Greek yogurt, coconut flour, salt, and pepper until well-mixed. Then, I added the sauteed mushrooms and spinach and stirred to combine.

I brushed the remainder of the melted coconut oil onto the muffin tin and lined each cup with prosciutto, taking care to cover the bottom and sides completely.

I spooned in the frittata batter and topped each muffin with some halved cherry tomatoes.

I popped the muffins in the oven for about 20 minutes flipping the tray at the halfway point.

I let the muffins cool in the pan for a couple minutes before transferring them to a wire rack.

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