Paleo

Lemon Raspberry Pancakes (Gluten-Free)

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Ingredients

  • 1 cup raspberries
  • 2 tablespoons lemon juice
  • 2 tablespoons honey

For the pancakes

  • 3 eggs, whisked
  • ½ cup almond milk + 3 tablespoons (carton, unsweetened)
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  • ½ cup tapioca flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • coconut oil, for greasing pan

Instructions

  1. In a saucepan over medium heat, add the first three ingredients: raspberries, lemon juice, and honey. Mix together and let simmer. Once raspberries have broken down, bring heat to low to let thicken slightly.
  2. Whisk together pancake ingredients: eggs, almond milk, honey and vanilla extract in a large bowl.
  3. Then, while continuously whisking, add coconut flour, tapioca flour, baking powder and baking soda and a pinch of salt to the large bowl. Whisk until batter is well combined.
  4. Grease a large pan and place over medium heat. Once pan is hot, use a large ladle to pour a pancakes size pancake on the pan. Then use a small spoon to scoop out a tablespoon of the raspberry jam mixture and swirl it around on the top of the pancake.
  5. Once pancake has cooked and bubbles begin to surface on the top of the pancake, flip it. The pancake should need to cook for 2-3 minutes each side.
  6. Repeat with the rest of the pancake mixture.

Yields 4-5 four-inch pancakes

Thanks to PaleOMG for this tasty brekkie.

Tom Kha Gai aka Chicken Coconut Soup Deliciousness

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Ingredients:

  • 3 cups chicken stock
  • 3 Kaffir lime leaves, torn
  • 3 (2)inch pieces lemongrass, bruised to help release the flavor
  • 2-3 (1)inch pieces of fresh ginger, peeled
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh squeezed lime juice
  • 1-2 Thai chili peppers, thinly chopped (optional)
  • 1 cup shiitake or oyster mushrooms, sliced
  • 2 cans coconut milk
  • 2 pounds chicken breasts, thinly sliced (may substitute shrimp)
  • 2-3 tablespoons cilantro, chopped (optional)

How To:

1. Bring all ingredients to (including chili peppers if using) to a boil.

2. Reduce to a simmer and let it cook for about an hour or so to really get those flavors melding.

3. Add in the mushrooms and coconut milk. Bring to a simmer.

4. Add in the chicken and simmer until chicken is cooked through.

5. Finish off with some cilantro and extra chili peppers (optional) and enjoy!

Thank you to Paleo Comfort Foods for this yummy Paleo winter soup.

Golden Beet Salad

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Ingredients:

  • 1 Fuji Apple, chopped
  • 1/3 cup Almonds, Slivered
  • 3 Golden Beets, boiled
  • 5 cup Spring Mix Salad Greens
  • 2 tsp Avocado Oil
  • 1 Tbsp White Balsamic Vinegar

How To:

Thoroughly scrub beets clean under cold water.

Place beets in a large pot of water, and boil until fork tender (about 45 minutes).

Remove skin from beets, then chop into bite-sized pieces.

Allow to cool before adding to the salad.

Rinse and chop the Fuji apple.

Toss spring mix greens with the apple and slivered almonds.

Add in the cooked beet chunks.

Drizzle salad with avocado oil and white balsamic vinegar, and serve.

Thank you to The Food Lovers Kitchen for this perfect summer recipe.

Farmer's Market Gazpacho

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Ingredients:

1-1/2 pounds tomatoes, chopped

1 cup cucumber, peeled and chopped

1/2 cup chopped red bell pepper

1/2 cup chopped red onion

1 small jalapeno, seeded and minced

1 medium garlic clove, minced

1/4 cup extra-virgin olive oil

1/2 cup water

1 lime, juiced

2 teaspoons balsamic vinegar

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup fresh basil leaves, chopped

How To:

Combine all ingredients in a bowl. Mix well. Place three-quarters of the mixture in a blender and blend until smooth. Transfer contents of blender back to the bowl with the rest of the mixture. Stir. Cover. Chill. Serve.

Garnish: I love to garnish this soup with fresh chopped basil, cilantro and diced avocado.

Adapted from Whole9Life.

Beet Avocado & Arugula Salad

Prepare the beet slaw on the first day and refrigerate leftovers. Add greens, avocado, and seeds just before eating.

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Ingredients:

For the Big Batch

2 beets, peeled and grated or thinly sliced

4 stalks celery, thinly sliced

1 English cucumber, seeded, thinly sliced

2 scallions (green parts only), thinly sliced

For Each Serving

1 packed cup baby arugula

2 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

Coarse salt and freshly ground black pepper

1/2 avocado, diced

3 tablespoons sunflower seeds, toasted

How To: 

In a large bowl, toss beets, celery, cucumber, and scallions.

To serve, toss 2 cups slaw with arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.

Thank you to Whole Living for this liver-nourishing Spring salad.

Arugula, Frisee, Red-Leaf Salad with Strawberries

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Ingredients:

4 teaspoons balsamic vinegar

3 tablespoons extra-virgin olive oil

1/2 teaspoon minced fresh thyme leaves

Coarse salt and ground pepper

3 cups baby arugula (about 2 ounces), washed and dried

3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces

3 cups (about 1 small head) frisee, trimmed, washed, dried, and torn into bite-size pieces

1 pint strawberries, washed, dried, hulled, and quartered

1/2 avocado sliced

1/2 cup walnuts, toasted and coarsely chopped (optional)

2 Belgian endives, leaves separated, washed and dried

6 ounces goat cheese, crumbled (optional)

How To:

In a large bowl, whisk together vinegar, oil, and thyme; season with salt and pepper. Add the arugula, red-leaf lettuce, frisee, strawberries, and walnuts, if using. Season with salt and pepper; toss to combine.

On each of 4 individual salad plates, arrange 3 large endive leaves in a 3-pointed star with tips facing out. Then place equal mounds of salad in the center of each plate. Scatter goat cheese on top, if desired. Serve immediately.

Optional Garnish: I will change up this recipe by sprinkling either pepitas or sunflower seeds on top.

Adapted from Whole Living.

Paleo Chocolate Chip Scones

Ingredients:

½ cup coconut flour

¼ teaspoon celtic sea salt

¼ teaspoon baking soda

¼ cup vegan shortening

¼ cup honey

4 large eggs

½ cup (about 3 ounces) dark chocolate chunks, coarsely chopped

 How To:

  • Scoop batter onto a parchment paper lined baking sheet
  • Bake at 350° for 10-14 minutes
  • Cool and serve

Makes 6-8 scones.

Thank you to Elana's Pantry for this yummy treat.

Paleo Pumpkin Bars

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Ingredients:

1/3 cup Coconut flour

1/4 teaspoon celtic sea salt

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

4 eggs

1 cup fresh baked pumpkin or winter squash

1/3 cup honey

1/4 cup coconut oil

1/2 cup dark chocolate chips **

** You may choose to omit the chocolate chips altogether, or use raisins instead.

How To:

In a food processor, combine coconut flour, salt, baking soda and cinnamon.

Pulse in eggs, pumpkin, honey and oil until well combined.

Stir in the chocolate chips by hand.

Transfer batter to an 8x8 inch Pyrex baking dish.

Bake at 350° for 20-30 minutes.

Cool and serve.

Makes 16 squares

Thank you to Elana's Pantry for this fabulous recipe.

December’s Dish: Bacon Wrapped Sweet Potato Bites

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Ingredients:

2 medium-small sweet potatoes

1 lb. uncured bacon

2 Tbsp Ghee or Butter from grass-fed cows

1/2 tsp Chipotle Chili Powder

1 Tbsp Sea Salt

4 Tbsp Maple Syrup (optional)

How To:

Preheat oven to 350F. Peel the sweet potatoes and cut them lengthwise into quarters. Then cut each quarter in half, and then half again. You’ll wind up with 32 bites.

Melt butter over low-heat and stir in chipotle chili powder and sea salt. Toss the potatoes in the spiced, melted butter to coat.

Cut the bacon slices in half, so you have 32 mini-slices of bacon. Wrap each sweet potato bite with a half slice of bacon, and use a toothpick to hold the bacon in place.

Place on a stainless steel baking sheet and bake for 45 minutes, turning once about halfway through.

These are done when the bacon is crispy and the sweet potatoes are fork-tender. Remove from heat, drizzle with maple syrup, and let cool before serving.

 

Thank you to Food Renegade for the delicious recipe!