While on Pinterest I found some Paleo friendly bread originally posted on She Cooks He Cleans. This gal has it right, this has a good flavor, texture etc and can be used just like regular bread. I LOVE it.Thank you Pinterest! You have got to try this!
- 3/4 cup almond flour
- 4 tablespoons flax seed meal
- 2 tablespoons toasted sunflower seeds (I have also tried cashews and pecans)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt or sea salt
- 3 eggs
- ~1 teaspoon honey (optional) I have used a tablespoon to make it sweeter depending on why I need the bread.
- 1 1/2 tablespoons olive oil, walnut oil or? You might even be able to use butter here if you allow it in your diet.
Prepare an 8×8 Pyrex type pan, I have used a little butter, cooking spray or a tiny bit of oil wiped around the inside of the pan. Bake in the microwave for about 2 minutes 30 seconds. You need to add 30-40 seconds if you increase the honey. When the bread is finished in the microwave:
Give your bread a few minutes to cool (say 5 minutes).
I used my Paleo friendly bread to make a fried egg sandwich – this bread makes wonderful breadcrumbs, it toasts up well and is a dream next to a homemade soup. I plan on giving this a whirl using macadamia nuts – think how fab that would be with Havarti cheese or a wonderful cream cheese. YUM!
Make up a batch, have a snack and go poke around She Cooks He Cleans, because clearly this gal has some skill!!
We are trying to be at least Paleo-ish (still doing dairy of course and a few peanuts here and there), so with that being said this cheeseburger dip is fabulous. It works as a dip or even a main dish as my son Carl and I have done several times. You could serve it with crackers, chips, crusty bread or on a bun like a sloppy Joe if you’re still eating grain. I have served this with Paleo crackers but we like it as a main dish with salad the most.
- 1/2 pound ground beef (I use an entire pound)
- 6 strips bacon, cut into 1 inch pieces (If you LOVE bacon use a little more)
- 1 small onion, diced (use a sweet or mild onion)
- 1 clove garlic, chopped
- 4 ounces cream cheese, room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup mozzarella, shredded
- 1/2 cup cheddar cheese, shredded
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
I Have used cheddar cheese but we also used Colby Jack (My favorite) and it turned out great. I have also used Hormel pre-cooked bacon from Costco and that did a nice job as well. Serve with your fresh tomatoes and lettuce shreds to make this just like a cheeseburger. Kevin over at Closet Cooking made his look so much nicer than mine (clearly I have the ghetto version).
I am always on the look out for some sort of snack item that is at least semi legal. At the moment zucchini is inexpensive and plentiful so lets use that.
Zucchini and/or Summer Squash
Parmesan (I have used both freshly grated and the stuff in the tub I associate with pizza places)
Oil of your choice (I have used walnut and olive oil)
Flick your oven on to 350 degrees and line your cookie sheet with parchment paper to keep the cheese from sticking.
Remember, the thinner you cut your zucchini the crispier they will be. The first time we did this we used freshly grated Parmesan cheese ($$$) and they were wonderful, but during a quick trip to Sam’s club I spied a HUGE canister of that Parmesan cheese I remember having around the house as a kid. So I could not resist trying another batch. They were also good but I will say they tasted saltier to me even if I did not add salt.
You could broil these if you were in a hurry (I’d try 3-5 minutes and watch them like a hawk).
They are fabulous by themselves and make a wonderful appetizer or snack to hold everyone over. They are great with dip too!
I am working on this whole Paleo-ish diet but I am not going to lose my mind because we all know what happened last time and my cholesterol dropped like a stone. Yes folks your cholesterol can be too low! I’ve decided to keep dairy and of course I am still not off of sugar (damned sweet tooth).. but I am better (even if its only marginally).
While traipsing around Pinterest I found a ton of recipes. I found a recipe for Blender Salsa, its quick & dirty salsa and actually really good. After I made the first batch I think Paul ate it all week and wanted more the next weekend. Think how quick and easy you could whip up a quick snack. If you click the link it will take you to the blog that Pinterest directed me to.
1 can original Rotel tomatoes
1 can diced tomatoes
1/2 Onion – chopped
1 Clove of garlic diced
a handful of cilantro – I go heavy here because I love cilantro
1 tsp Honey – I probably add a little more
1/2-1 jalapeno – I left it out
Lime juice (equal to one lime)
1/2 tsp Salt
1/4 tsp Cumin
Slap it all into the good old food processor and zip zip you have salsa. It made a glass sauce jar with enough left for a good snackfest!
We did use the rice crackers or the Stacey’s Naked Pita chips (my favorite).. I have meant to try the Paleo crackers and chips… but sometimes there is just not enough energy to go around.. plus those Stacey’s Pita Chips are super addictive!!
Okay for all of you Paleo folks Paul and I went to Jasmine Mongolian Grill two weeks ago and this is the easiest place to stick to your plan. Granted you can do it anywhere by hitting only meat and vegetables, but often the non-Paleo sides that arrive are far too tasty to pass up. Mongolian grills seem to be popping up all over and you could probably find one in almost every town.
I thought the best part about it was that I loaded up the bowl and not only did I not have to do all the prep, I didn’t have to cook it myself.
I was really sold on te stir fry so I thought we might want to try it at home.
I cut up all the ingredients when we got home from the store. I used red pepper, onion, fresh pineapple, mushrooms, cilantro, celery, carrots and zucchini as well as 4 steaks.
I tossed the first two steaks in the freezer (the other two were purchased last minute because the kids were going to stay for dinner), I wanted them frozen because you can do a very thin cut when they are nice and frozen, but the fresh steaks were easy to cut with kitchen scissors.
I added seasonings as I went along including the juice of two lemons and some beef flavoring to jazz things up a bit.
This is my end result and every bit as fabulous as the food from the mongolian grill. Not only is it really good it is a great item to heat up and eat for lunch the next day. Enjoy!
Okay I know what you must be thinking.. grain free? Why? We are trying to be healthier and removing grain has had some odd unexpected side effect. My ring finger on my right hand has been swollen and painful for months when my middle finger on the left hand started to hurt. After several days on the grain free diet I noticed my fingers no longer ached. So there might be something to the claim that grains cause inflammation. Very strange. Of course at the same time we had also been doing 8oz of juice before breakfast and dinner so perhaps that has an effect as well.
Almond & banana pancakes with a side of bacon made a fantastic breakfast. I found the recipe here. I did however increase the number of eggs used to 4 to increase the protein. I made fresh strawberry syrup to slather on the pancakes. I also used the strawberry syrup mixed with oil and red wine vinegar to make salad dressing. That was the best idea!
Grain Free Blueberry muffins with a side of bacon makes a great breakfast as well. Check out the recipe here. I did double the blueberries to make them really pop with blueberry flavor.
In an effort to make things easier I tried to make this coconut flour bread. The thing with coconut flour is that it REALLY sucks up all the liquid and it turned out a little dry. So I think with a little work I could perfect this bread. Maybe adding some yogurt would help with the end result.
I made egg, bacon and cheese cups with coconut flour so these can be in the freezer and warmed in the morning as a quick breakfast. I will admit with the coconut flour they were slightly dry but they do have an excellent flavor.
Pauls favorite bread is lemon poppyseed so I gave that a whirl too… Lemon poppyseed muffins with coconut flour. They were moist and really good. I did use WAY more lemon juice because I wanted it to be really lemon flavored. The little slice is an Almond meal shortbread cookie I tried. Great with butter but lacks the shortbread texture I was looking for.
I made this Blackberry & Blueberry Strusel but I did learn that perhaps I should be certain that the berries are all sweet before baking. It was a little bitter even with all the cinnamon and sugar.
Miss Lisa Marie gave me a great grain free biscuit recipe, I did learn however that you should not do egg whites in the food processor as they turn white but stay soupy. User error. So I had to add in a little coconut flour and almond flour to suck up the soupyness. This one is not Paleo because of the cream cheese but I’m not really strict on Paleo (have I been strict on much of anything?). I will post the recipe when I make them again and they work for me.
This Garlic Chicken is so easy you could call it Idiot Chicken. I bought a fresh chicken at the grocery and 4 heads of garlic. I peeled all the garlic and came up with this:
It barely all fit inside the chicken. I rubbed the chicken with 1/4 stick of butter and placed it breast side down into the crock pot. My chicken cooked on low until morning. When I came out to the kitchen the house smelled delighful. As you can see the chicken made about 2 cups of chicken stock to save for another day, and then all of the garlic is now perfect for spreading on bread or whipping with butter to make it even easier to spread. Watch out.. the first time I made this I think I ate 7 cloves of garlic on crackers just standing in the kitchen. It is fabulous!!
3-4 heads of garlic
1/4 stick of butter
The chicken is moist and flavorful and can be used in anything. In the morning I de-bone the chicken, put the meat in the fridge, put the garlic in a container and freeze the chicken stock. Now if I were really on fire I’d put all the bones and leftovers into a mesh bag then toss that, the chicken stock I just got from roasting the chicken and vegetables into a stock pot to simmer in water all day for a big batch of chicken stock to use for several soups etc..
I have been trying a few new things in the kitchen. I had posted earlier about just how fond of the Starbucks cake pops I am, but I soon realized just how late I was to the cake pop party. Holy cow, there are a million designs for these things, all are cute and fabulous but I thought I should just stick to the plain ole ball style and see if I can master that first. You will see that this was the best plan for me.
I’ve tried these twice and the first time I did a yellow cake with white frosting dipped in white chocolate, and my error was making them slightly too large and not waiting long enough after inserting the stick. You dip the stick into the chocolate and then into the cake ball and the chocolate sort of acts as a glue.
While I do not like any recipe with 47 steps, I had to try these again, they were good and I wanted to see if I could increase the number of the cake pops that actually stayed on the stick.
Milk chocolate takes longer to melt and uses more Crisco to get it to the right consistency to dip. I’d like to try using coconut oil instead of Crisco next time.
If you want to give this a try: Basically buy a box of cake mix and a can of frosting (I used homemade frosting the first time so you can do this either way). Bake the cake according to the directions on the box. After the cake has cooled crumble it into a large mixing bowl along with half a can of the frosting. Mush it all together into a large ball. When it stays together nicely you have about the right consistency.
Make small balls and put them on a lined cookie sheet (parchment paper or wax paper). I wore food prep gloves for this step.
Meanwhile take a package of chocolate chips (you can choose white, milk chocolate etc) and melt them with about a tablespoon of Crisco (more if you use milk chocolate). I used a small fondue pot to accomplish this task. Make sure you do not burn the chocolate, because if you do it will taste horrendous. When the chocolate is melted and Crisco mixed in and everything is a nice smooth consistency, dip each stick into the chocolate and then into a cake ball.
Now this is where you need to wait. The chocolate on the stick is supposed to act as a glue… seriously wait, go do something else.
I used a tablespoon to help the cake ball stay on the stick and to drizzle chocolate over the ball itself.
The best plan for a lovely cake ball would be to stick them into Styrofoam to dry, but I’m ghetto so I put them back on the LINED cookie sheet. I stress lined because I didn’t line my cookie sheet the last time (thinking that it was nonstick – yeah nonstick my fanny. I was scraping those suckers off with a spoon!).
They are a mess to make but they are delicious and very popular.
Here is the quick and easy cheater way to having French Dip quick. I had only made French dip sandwiches after having a standing rib roast as a kid (or at a restaurant of course). So when Wanda asked if we wanted French Dip I told her it was way too much work… She showed me this quick and easy idea. I swear this is Paul’s favorite, he asks for it for lunch very often. After Wanda showed me this I felt like such a moron, I love cheater recipes.. why o why did I not think of this myself?!?!
Make Au Jus according to package instructions, put into sauce pan with deli meat, using medium heat to warm everything up. Then pile the deli meat into your favorite roll, spoon the au jus into little ramekins and you are good to go.
I put mayo and a slice of cheese on mine (items that Paul would screech in horror if they even whispered near his sandwich)and it is delicious and ready in minutes.
To make this on a budget I buy the sauce (or sauce packets) on sale, look for sale buns and the coupons for deli meat. I was so glad when they had those Hillshire Farms coupons not long ago.