I'm still working on this recipe, but I like the way it's turning out so far. It's pretty basic, so make adjustments and add things, then let me know how they turn out!
Preheat your oven to 375. Grease an 8x8 or 9x9 square pan.
Into a food processor:
1 cup pumpkin puree (about half a can)
3 eggs
1 ripe banana
Blend until smooth.
Now, add:
1/3 cup + 1 tbsp coconut flour
1 tbsp melted (but not too hot) coconut oil
1 tsp baking soda
1 tsp cinnamon (or a couple shakes from the jar...)
1 tsp vanilla (or a dash...who measures vanilla?)
pinch of salt
Blend until smooth.
Pour/scoop
the batter into the greased pan and spread it out so it's all even.
Bake at 375 for 25-30 minutes or until cooked through.
Optional:
add honey/agave, chocolate chips, almond butter, sweet potato instead
of pumpkin, or whatever you have in your cupboard...then tell me how
they turn out!
Tuesday, April 2, 2013
Tuesday, February 26, 2013
The Best Chili, Ever.
How good is this chili? Well, I made a large crockpot FULL, and ate two small bowls before running out to my painting class. When I came home, there was a medium plastic container of chili left, and a dirty crockpot. Which was quickly washed by the man who ate three large bowls of chili. I think we're strategizing over who gets to the leftovers for lunch first.
I think this combines the best of traditional red/tomatoey/beef chili with one of my favorite dishes, Chile Verde. There's beef, pork, tomatoes AND green chiles. Yum.
Mom's Best (Paleo) Chili
1 lb ground beef, browned
2 lbs boneless pork country-style ribs, cut in 1" pieces
1 large onion, chopped
2 stalks celery, chopped
red (or yellow or green) bell pepper, chopped
8 oz mushrooms, chopped
carrots, chopped or shredded (I used pre-shredded carrots that I chopped up)
4 smallish yams, peeled and chopped
1 can stewed tomatoes, chopped
1 can Rotel Original tomatoes with chiles (small can)
1 can (16 oz) tomato sauce
2 cups water
2 tbsp (or to taste) chile powder
Brown meats separately, add to large crockpot. Saute vegetables in some olive oil until softened and add to crockpot. Add remaining ingredients, cover and cook on high 4-5 hours, or on low 8-10 hours. Probably would be best if refrigerated overnight, but no chance of that in our house.
It was delicious with some chopped avocado. Mmmmmm.
Adjust vegetables to contents of your refrigerator, but this is a good combination. Hil, you can leave out the mushrooms. I was going to add some chopped kale, but never got around to it. Maybe next time. Feel free to add beans if that's up your alley.
Thursday, February 14, 2013
Paleo Chicken-Potato Salad
Let's ignore the name of this recipe, it was actually most of the contents of my fridge thrown in a bowl with some Paleo mayo.
First, Paleo Mayo. Make it. Everything that Melissa tells you to do, do it--really slowly. It took me like twice as long as she said to stream in the olive oil because I was scared I was doing it too fast. But my mayo turned out perfectly and I was stoked so, worth it? Yes.
Then comes Sweet Potato Chicken Salad. I found that recipe on my Pinterest from a long time ago, and it served as my inspiration. This recipe could make a lot of food or just one serving, depending on the amounts of each ingredient. Of course, I made way more than I planned but it was great leftover, so no problems there. Naturally, add more potatoes/chicken/veggies/mayo than listed below if you're making a bigger batch.
Paleo Mayo
Sweet potatoes (1-2 depending on how much other stuff you have)
Cooked chicken breasts (1-2 depending on how much other stuff you have)
Raw carrots, celery, snap peas, bell peppers, any other veggies you might have...
Dill
Garlic Powder
Salt+pepper
TJ's Everyday Seasoning and/or Lemon Pepper
Olive Oil
So, cube your sweet potato(es) and roast those the way you want (oil + s/p at 425 until tender). My chicken was already cooked, so I diced that. I chopped some carrots, celery, snap peas, bell peppers, who knows what else (it's been a month or so since I actually did this). Basically, any veggies you want would work in here. Once the potatoes are done and cooled, add those with all your chopped veggies/chicken in a mixing bowl. Plop a couple spoonfuls of mayo and start mixing (but don't mash the potatoes). Add more mayo, depending on the amount of veggies and chicken. You could also drizzle some olive oil in with the mayo to thin it out a bit. Then add seasonings: garlic powder and dill, salt and pepper, TJ's Everyday Seasoning if you'd like. Mix it up and eat it all.
First, Paleo Mayo. Make it. Everything that Melissa tells you to do, do it--really slowly. It took me like twice as long as she said to stream in the olive oil because I was scared I was doing it too fast. But my mayo turned out perfectly and I was stoked so, worth it? Yes.
Then comes Sweet Potato Chicken Salad. I found that recipe on my Pinterest from a long time ago, and it served as my inspiration. This recipe could make a lot of food or just one serving, depending on the amounts of each ingredient. Of course, I made way more than I planned but it was great leftover, so no problems there. Naturally, add more potatoes/chicken/veggies/mayo than listed below if you're making a bigger batch.
Paleo Mayo
Sweet potatoes (1-2 depending on how much other stuff you have)
Cooked chicken breasts (1-2 depending on how much other stuff you have)
Raw carrots, celery, snap peas, bell peppers, any other veggies you might have...
Dill
Garlic Powder
Salt+pepper
TJ's Everyday Seasoning and/or Lemon Pepper
Olive Oil
So, cube your sweet potato(es) and roast those the way you want (oil + s/p at 425 until tender). My chicken was already cooked, so I diced that. I chopped some carrots, celery, snap peas, bell peppers, who knows what else (it's been a month or so since I actually did this). Basically, any veggies you want would work in here. Once the potatoes are done and cooled, add those with all your chopped veggies/chicken in a mixing bowl. Plop a couple spoonfuls of mayo and start mixing (but don't mash the potatoes). Add more mayo, depending on the amount of veggies and chicken. You could also drizzle some olive oil in with the mayo to thin it out a bit. Then add seasonings: garlic powder and dill, salt and pepper, TJ's Everyday Seasoning if you'd like. Mix it up and eat it all.
Paleo Pizza
I actually followed this recipe for pizza crust and it turned out a little flat-bread-y, but it still worked for a pizza. It could probably be really good for sandwich bread too...
Paleo Pizza Crust from Caveman Strong
3 eggs
1 garlic clove- crushed
2 tsp garlic powder
1/2 tsp baking soda
1/2 cup coconut flour
1 cup full-fat canned coconut milk
Preheat oven to 375. Line a baking sheet with parchment paper and lightly grease it with coconut oil.
Beat eggs and milk together with both garlics. Add the coconut flour and baking soda and mix/whisk until smooth. Let it sit for a minute to thicken. Pour onto greased parchment paper and bake for 20 minutes.
From here, I flipped the crust over, added some cheese (shhh, I know it's not Paleo), cooked ground chicken sausage, leftover sliced Brussels sprouts, roasted bell peppers, and some more cheese (shredded cheese would have been easier than slices). I was just pulling things out of the fridge and throwing them on there, so this could be any kind of pizza, depending on what you have. I stuck it under my broiler for 5 minutes, then drizzled Trader Joe's Balsamic Glaze (buy this, just do it) with some olive oil over the top.
Since the crust was soft, it wasn't easy to pick up and eat, so I ate most of it with a fork and knife. I had enough for dinner with leftovers for lunch and a piece or two to spare.
Paleo Pizza Crust from Caveman Strong
3 eggs
1 garlic clove- crushed
2 tsp garlic powder
1/2 tsp baking soda
1/2 cup coconut flour
1 cup full-fat canned coconut milk
Preheat oven to 375. Line a baking sheet with parchment paper and lightly grease it with coconut oil.
Beat eggs and milk together with both garlics. Add the coconut flour and baking soda and mix/whisk until smooth. Let it sit for a minute to thicken. Pour onto greased parchment paper and bake for 20 minutes.
From here, I flipped the crust over, added some cheese (shhh, I know it's not Paleo), cooked ground chicken sausage, leftover sliced Brussels sprouts, roasted bell peppers, and some more cheese (shredded cheese would have been easier than slices). I was just pulling things out of the fridge and throwing them on there, so this could be any kind of pizza, depending on what you have. I stuck it under my broiler for 5 minutes, then drizzled Trader Joe's Balsamic Glaze (buy this, just do it) with some olive oil over the top.
Since the crust was soft, it wasn't easy to pick up and eat, so I ate most of it with a fork and knife. I had enough for dinner with leftovers for lunch and a piece or two to spare.
Tuesday, January 22, 2013
Lazy Chili
I think I made this on New Year's Day, since I wouldn't be eating the traditional black-eyed peas, and I wanted to feel like I was eating beans...without actually eating beans. And this is probably the laziest meal way to make chili, so go ahead and add more things!
Warning: I didn't measure anything, but none of it needs to be exact. I probably used two smallish sweet potatoes, and maybe the equivalent of 1.5 chicken breasts. I had enough leftovers for a couple more servings, but this could all be easily increased for more chili.
Sweet potatoes--peeled and chopped into smallish chunks (depending on how you're feeling..1 inch?)
Shredded chicken
1 can diced green chiles
Onion (I used half)
Canned tomato sauce (I only used half a can)
Chicken broth
Coconut oil
Salt, pepper, cumin, garlic, etc.
In a pot over medium high heat, add approximately 1 tablespoon coconut oil. Chop the onion, add to the pot, and let it simmer. When the onion is translucent, add the green chiles and sweet potatoes. I let that sit for a minute or two and then added the tomato sauce and chicken broth until I was happy with the amount of liquid. I wanted enough to make it saucy, but not quite like soup. Add seasonings to taste and stir together. Let this all simmer until the potatoes are almost fork tender. Then add the (cooked and shredded) chicken. I added a little more broth since I didn't want to open another can of tomato sauce and wanted more liquid. Continue to simmer until everything is incorporated, hot, and cooked.
 |
Warning: I didn't measure anything, but none of it needs to be exact. I probably used two smallish sweet potatoes, and maybe the equivalent of 1.5 chicken breasts. I had enough leftovers for a couple more servings, but this could all be easily increased for more chili.
Sweet potatoes--peeled and chopped into smallish chunks (depending on how you're feeling..1 inch?)
Shredded chicken
1 can diced green chiles
Onion (I used half)
Canned tomato sauce (I only used half a can)
Chicken broth
Coconut oil
Salt, pepper, cumin, garlic, etc.
In a pot over medium high heat, add approximately 1 tablespoon coconut oil. Chop the onion, add to the pot, and let it simmer. When the onion is translucent, add the green chiles and sweet potatoes. I let that sit for a minute or two and then added the tomato sauce and chicken broth until I was happy with the amount of liquid. I wanted enough to make it saucy, but not quite like soup. Add seasonings to taste and stir together. Let this all simmer until the potatoes are almost fork tender. Then add the (cooked and shredded) chicken. I added a little more broth since I didn't want to open another can of tomato sauce and wanted more liquid. Continue to simmer until everything is incorporated, hot, and cooked.
Monday, December 10, 2012
Sweet Potato Enchilada/Lasagna
I made the original enchiladas from PaleOMG a few months ago. Since I didn't feel like buying ground beef this time, I decided to try shredded chicken.
For the shredded chicken:
4 boneless, skinless chicken breasts
Dehydrated garlic (fresh garlic would work too)
Chicken broth
Salt + pepper
Arrange the breasts in the crock pot and add garlic, S + P, and any other seasonings you want, depending on what you'll be using the chicken for. I knew I'd have leftover chicken to use for other dishes, so I didn't make the whole batch spicy, but you could add some green chiles/peppers/cumin here. Add chicken broth to cover chicken about halfway. Turn crock pot on high for 4 hours or until chicken is cooked and shreds easily with a fork. Remove chicken (carefully, it may start to fall apart), and shred in a large bowl.
From here, I continued with the original recipe, except instead of thinly slicing the sweet potatoes, I just shredded them and cooked them like hash browns, in a large skillet with coconut oil. Then I pressed about half of the pile of potatoes into a 8x8 pan and started baking that while I prepped everything else.
For the chicken, I added about half my shredded chicken to a skillet with the green chiles and spices, poured a little chicken broth over the whole thing and let that simmer and heat for a while.
I followed the original recipe for the sauce.
Now, layer half the chicken over the sweet potatoes, and keep layering until everything is in the pan. Pour the sauce over the top and bake for 15 minutes at 350.
Let it cool a little...then eat it all.
 | |
| Forgive the awkward picture but we ate it too fast to get anything better. |
For the shredded chicken:
4 boneless, skinless chicken breasts
Dehydrated garlic (fresh garlic would work too)
Chicken broth
Salt + pepper
Arrange the breasts in the crock pot and add garlic, S + P, and any other seasonings you want, depending on what you'll be using the chicken for. I knew I'd have leftover chicken to use for other dishes, so I didn't make the whole batch spicy, but you could add some green chiles/peppers/cumin here. Add chicken broth to cover chicken about halfway. Turn crock pot on high for 4 hours or until chicken is cooked and shreds easily with a fork. Remove chicken (carefully, it may start to fall apart), and shred in a large bowl.
From here, I continued with the original recipe, except instead of thinly slicing the sweet potatoes, I just shredded them and cooked them like hash browns, in a large skillet with coconut oil. Then I pressed about half of the pile of potatoes into a 8x8 pan and started baking that while I prepped everything else.
For the chicken, I added about half my shredded chicken to a skillet with the green chiles and spices, poured a little chicken broth over the whole thing and let that simmer and heat for a while.
I followed the original recipe for the sauce.
Now, layer half the chicken over the sweet potatoes, and keep layering until everything is in the pan. Pour the sauce over the top and bake for 15 minutes at 350.
Let it cool a little...then eat it all.
Thursday, December 6, 2012
Pork Tenderloin with Butternut Squash
Thank you Em, for recommending this to me. I've gotten so tired of my usual meat (chicken, ground beef), so this is a welcome change.
I had maybe (I don't remember, shocker) a 1.5-2 pound pork tenderloin, unseasoned...just hanging out in its own juices. I put the whole thing in a bowl and ground a bunch of Trader Joe's Lemon Pepper, Everyday Seasoning, and salt over all sides and rubbed it in. I put it on a foil-covered cookie sheet with a roughly chopped onion, sprinkled the whole thing with 21 Seasoning Salute, and put it in the oven at 425 for about 30 minutes.
I don't have a meat thermometer, so I just cut it open after about half an hour and checked for pink...at this point it was still just a teeny bit pinker than I wanted, so I put it under the broiler for a few minutes. I've never cooked pork tenderloin before, so I wasn't sure how much pink was okay, and how much would poison me, so I went for well-done.
I roasted some butternut squash at the same time (for probably only 20 minutes or less) and drizzled that with TJ's balsamic glaze. I don't have a picture because I ate it too fast, but you can imagine what it looked like. Bonus: I ate maybe 1/4 of it, so I have lots of leftovers.
Voila. New favorite thing.
I had maybe (I don't remember, shocker) a 1.5-2 pound pork tenderloin, unseasoned...just hanging out in its own juices. I put the whole thing in a bowl and ground a bunch of Trader Joe's Lemon Pepper, Everyday Seasoning, and salt over all sides and rubbed it in. I put it on a foil-covered cookie sheet with a roughly chopped onion, sprinkled the whole thing with 21 Seasoning Salute, and put it in the oven at 425 for about 30 minutes.
I don't have a meat thermometer, so I just cut it open after about half an hour and checked for pink...at this point it was still just a teeny bit pinker than I wanted, so I put it under the broiler for a few minutes. I've never cooked pork tenderloin before, so I wasn't sure how much pink was okay, and how much would poison me, so I went for well-done.
I roasted some butternut squash at the same time (for probably only 20 minutes or less) and drizzled that with TJ's balsamic glaze. I don't have a picture because I ate it too fast, but you can imagine what it looked like. Bonus: I ate maybe 1/4 of it, so I have lots of leftovers.
Voila. New favorite thing.
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