Tag Archives: grain free

Mango and Mandarin Orange Paleo Cheesecake Tart

Posted on by Lea
2

Paleo Cheesecake Tart

There is almost nothing better in spring than taking walks to enjoy the first flowers of the season. The emergence of daffodils always signals for me that winter is truly over and all the wonderful weather months of the year are yet to come. William Wordsworth also appreciated daffodils, writing a masterpiece of a poem dedicated to these symbols of rebirth. The poet not only exulted in the sight of the daffodils but realized his indulgence in such displays of natural beauty carried over to more mundane times when they would “flash upon” his “inward eye”. More reason to make time to appreciate beauty as a way to enrich your life and sustain your health.

Daffodils

by Williams Wordsworth

I wandered lonely as a cloud
That floats on high o’er vales and hills,
When all at once I saw a crowd,
A host, of golden daffodils;
Beside the lake, beneath the trees,
Fluttering and dancing in the breeze.yellow daffodils

Continuous as the stars that shine
And twinkle on the milky way,
They stretched in never-ending line
Along the margin of a bay:
Ten thousand saw I at a glance,
Tossing their heads in sprightly dance.
Hipstamatic daffodils 4x6
The waves beside them danced; but they
Out-did the sparkling waves in glee:
A poet could not but be gay,
In such a jocund company:
I gazed–and gazed–but little thought
What wealth the show to me had brought:
Single daffodil
For oft, when on my couch I lie
In vacant or in pensive mood,
They flash upon that inward eye
Which is the bliss of solitude;
And then my heart with pleasure fills,
And dances with the daffodils.

Mango and Mandarin Orange Paleo Cheesecake Tart

Daffodils* blooming is also the time of year when fresher flavors are in order. Following on the heels of the Paleo Key Lime Pie I share this recipe for a frozen paleo cheesecake tart that also incorporates the refreshing flavor of citrus. This no-bake, grain-free paleo dessert contains a dairy-free “cheesecake” layer of mandarin orange flavored cashew cream topped with a puree of mangos and mandarin orange juice.

Paleo Cheesecake Tart

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Paleo Buffalo Chicken Nuggets

Posted on by G
46

Paleo Buffalo Chicken Nuggets

Today’s post is written by my husband G who is a Baltimore, Maryland native and die hard Ravens fan. He’ll introduce our new recipe for Paleo Buffalo Chicken Nuggets just in time for Sunday’s Ravens-49ers match-up. The following recipes may come in handy for Super Bowl parties if you are looking for some delicious finger food without all the junk. Take it away G!

Super-Bowl Sunday – It’s an American tradition!

Since the first Super Bowl game was played in January of 1967 between the Green Bay Packers and the Kansas City Chiefs, the game has morphed into a mega-event that can captivate an entire nation for one Sunday afternoon. If you believe the statistics, nearly 85% of all Americans will be watching this year’s game between the Baltimore Ravens and the San Francisco 49ers. Simply put, that’s incredible!

And let’s not forget the drama surrounding Super Bowl XLVII. For starters, the head coaches of each team are brothers! That’s right, brothers! John Harbaugh coaches the Ravens and his younger brother Jim coaches the 49ers. Then there’s the impending retirement of the Raven’s team leader and future Hall-of-Fame linebacker Ray Lewis, as well as the ascension of wonder-boy 49ers Quarterback Colin Kaepernick to genuine NFL superstar. All in all, it looks to be a great game as fans around the country hunker down in front of their televisions to cheer on their team.

And what Super Bowl party would be complete without good food? Unfortunately if you’re eating Paleo, the pickings are often slim…but it doesn’t have to be that way! In the spirit of great tasting, all-American bar-food that goes so well with football and the Super Bowl, we’re happy to present…

Paleo Buffalo Chicken Nuggets!

Paleo Buffalo Chicken Nuggets: PaleoSpirit.com

These paleo buffalo chicken nuggets are surprisingly tasty! (Our family fights over these every time Lea makes them.)

Paleo Buffalo Chicken Nuggets: Paleo Spirit

Now for the recipes…first come the chicken nuggets, then homemade blue cheese dressing, dairy-free ranch dressing and how to make a plain paleo chicken nuggets version. Continue reading →

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Spaghetti Squash Gratin (Primal & Gluten-free)

Posted on by Lea
21

Spaghetti Squash Gratin: Paleospirit.com

Warning! The recipe for Spaghetti Squash Gratin contains dairy ingredients. This one is going to be hard to resist. So if you are strictly dairy-free you might want to stop reading now.

PaleoSpirit.com Spaghetti Squash Gratin

Okay, if you are still reading I will assume you eat dairy products from time to time.

Minimally, I hope you are not inclined to inform me in the comments the paleo diet does not include dairy. (Actually, yes it does depending on your tolerance and the type of dairy. But let’s not argue. Okay?)

Perhaps we can agree on the term “primal” which is typically used to describe a paleo diet or recipe that does include some dairy products. So let’s agree the following recipe is a Primal Spaghetti Squash Gratin.

spaghetti squash gratin by PaleoSpirit.com

The dairy in this spaghetti squash gratin is not just any old dairy, it’s one of the most wonderful cheeses known to mankind.

I’m talking about Gruyère cheese.

Gruyere cheese for primal spaghetti squash gratin

If you have never tried Gruyère you are really missing out. Gruyère is a type of Swiss cheese. This is the same cheese found atop high quality French onion soup. When added to a gratin it imparts a simply amazing flavor. And, in my experience, it is worth splurging on the original version made in Switzerland as opposed to domestic U.S. varieties. The flavor of the original Gruyère is unsurpassed and you need less of it to get the characteristic creamy, nutty, earthy and complex flavor in a recipe.

Spaghetti Squash Gratin

This dish is great on chilly autumn and winter days. The spaghetti squash still has a slight crunch and the nutmeg accents the Gruyère perfectly. It would be delicious with steak and a salad or really any meal that you may, in the past, have served with (God forbid) Macaroni & Cheese.

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Basic Paleo Egg Muffins

Posted on by Lea
48

Well, I managed to survive my first week back at work. Thank you to everyone who wished me well and offered a prayer. I really appreciate it. Making my transition a little easier was my pleasant surprise at the windowed office with a nice view. Yea trees and grass!

The drive is pretty substantial and it’s a good thing I drive a hybrid because otherwise a big chunk of my paycheck would go just for gas! The longish drive gives me the opportunity to listen to audiobooks again. This something I did years ago and really enjoy because it’s a great way to multitask. (I get my books either from the library or from www.audible.com) Right now I am reading Anna Karenina by Leo Tolstoy. It’s one of those classic novels that I somehow managed to NOT read during school years. There’s a movie coming out in November so I figure now is the time to do it. Hopefully, the 38 hours (yes, 38 hours!) of audio will make my commute more tolerable.

One of the things I have noticed about being back at work is how awkward it feels to sit for most of the day. I SIT in my car then SIT at my desk for hours then walk to lunch or to a printer occasionally but mostly….I SIT. For the last two plus years I have been active from sun up to sundown. Aside from sitting here at my computer writing or editing photos, I am almost always standing or walking. So this is going to take some getting used to. Hmm. Maybe a standup desk is in order….

Here’s a shot of my feet from Saturday morning. It felt so wonderful to get back into my Lululemon leggings and Vibrams after a week of high heels and business suits. Aaah, heavenly comfort on a frosty morning.

Vibram Fivefingers

After this photo was taken I popped down to the local farmer’s market and found a few lovely ingredients for paleo breakfast. The following recipe for basic paleo egg muffins comes from those ingredients and my need to make breakfast fast and easy now that I’m more pressed for time. It’s one of those recipes that has the potential to get really fancy with the addition of various spices and veggies. I’m keeping it simple because this is the way my kids seem to like it best.

basic paleo egg muffins

You can make these egg muffins ahead of time then reheat in the morning for a quick meal at home or on the go. All you need is a pound of (ideally organic pasture-raised) pork breakfast sausage and a dozen eggs. With just those ingredients and a little oil, salt and pepper you’ve got breakfast – double it and you have enough for a few days.

basic paleo egg muffins

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Korean Shingo Pear Flaugnarde (Clafoutis)

Posted on by Lea
12

flaugnarde slice with yogurtWhen I initially made this recipe I referred to it as a clafoutis.  But it turns out a clafoutis is a rustic French dessert traditionally made with black cherries. Whenever the same dish is made using a different type of fruit it is known as a flaugnarde. Here’s how to pronounce flaugnarde. I had to play that soundbite a few times to get the pronunciation down (in spite of my slight Texas twang). It’s a funny word that sounds a lot better than it looks. And the dish itself is delightfully warm and filling.

This flaugnarde recipe makes use of Korean Shingo pears. These pears are similar to other asian pears but they are larger and very round. (You could substitute with other types of pears or even apple slices.) The Shingo pears have a high sugar content and a delicate, almost floral taste. They are nicely crisp and would probably be terrific in a salad. But they also work particularly well with this flaugnarde which is perfect as a breakfast or brunch dish. It is not a particularly sweet dish but could still be used as a dessert. If you like custards and/or bread puddings like I do then you will probably enjoy this moist flaugnarde. The 1/4 cup of coconut crystals is optional. I tried it both ways and it was good each time – just a little sweeter with the coconut crystals.

A slice of the flaugnarde for breakfast with a couple of farm fresh eggs fried in ghee is pretty heavenly. My sons, who eat dairy, like to slather it with full fat Greek yogurt.flaugnarde slice with eggs

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Paleo Pecan Pie / Tart

Posted on by Lea
33

paleo pecan pie tartTexas has a robust pecan industry and, not surprisingly, pecan pie is very popular there. Not far from my hometown is the famous Collin Street Bakery in Corsicana, Texas. They have been using Texas pecans since 1896 in their fruitcakes, pecan cakes and pecan pies that ship all over the world. When I was growing up there, pecan trees, which are native to Texas, were in my front yard. I still remember the little old man coming over and using a “pecan picker upper” to harvest some from under our trees.  A few days later he would show up at our doorstep with a homemade pecan pie just for us!  It was his way of saying thanks and the gesture was much appreciated.

Unfortunately, celiac disease or gluten intolerance means having to avoid gluten in a pecan pie even if it comes from a famous bakery, a nice neighbor or a well-meaning host at a party. If you want a standard pecan pie there are about a zillion recipes in cookbooks and online. But almost every one of them will have a wheat flour crust or, minimally, will be chock full of sugar, sugar and more sugar.  ”Low carb” recipes often have tons of artificial ingredients that make me think “why bother?”  This recipe is different.  It is not only gluten-free but also takes into account my desire to stay as close to paleo as possible. So gone is the corn syrup, brown sugar and processed white sugar. The filling is sweetened only by dates, applesauce, pure maple syrup and a little molasses. Oh and there’s a bit of rum too. But that’s optional. Sort of. Continue reading →

Paleo Ostrich Egg Brunch

Posted on by Lea
7

The boys and I took a trip into New York City the other day and stopped by the Union Square Greenmarket.  My husband, G, had been there the previous Friday and let me know there was a farmer selling ostrich and emu eggs.  Unfortunately, he was sold out that particular day. But Sweet Pea, Big Boy and I were in luck because, on the day we stopped by, the farmer from Roaming Acres Farm still had a couple of ostrich eggs. 

The price was $30 for one fresh ostrich egg or $20 for a hollow shell.  I purchased the pterodactyl-like egg which was then wrapped in bubble wrap for the trip home.

We were pretty excited to give the egg a try but given the sheer volume of food, and our desire to share the experience with others, we invited some friends over for a Paleo Ostrich Egg Brunch.  In preparation for the extraction of the egg from its shell G selected two drill bits for his Dremel tool.  Paleo Spirit

He used the smallest bit to drill a starter hole in one end of the egg then moved up to a larger bit until he had a hole big enough for a straw. 

We initially tried to extract the egg by inserting a straw slightly smaller than the hole and blowing into the shell.  We ended up drilling a tiny hole in the other end of the egg and blowing directly into that hole.  This second method proved successful.  Once the ostrich egg was out of its shell and into a large bowl I added:

  • 1/2 cup of heavy cream
  • 1 teaspoon of kosher salt
  • fresh cracked black pepper

We cooked the mixture in two batches on medium heat in the fat rendered from duck bacon. 

And, drumroll please……Here’s what the finished product looked like.paleo scrambled ostrich egg

The only difference we noticed between this ostrich egg and regular chicken eggs was some gelatinous ribbons running throughout.  It was part of the white of the egg and looked rubbery. One guest said it reminded her of “lardons” – “pieces of bacon or pork which are inserted in meat in the process of larding” usually in French cooking.  Though initially off-putting it was actually quite tasty and not rubbery at all.

Sweet Pea and Big Boy were VERY excited about brunch!Paleo Ostrich Egg Brunch

Accompanying the scrambled ostrich egg for our “Paleo Brunch” we served some duck bacon, fresh strawberries, gluten free jelly donut cupcakes (recipe from Elana’s Pantry), orange juice and coffee with heavy cream. Paleo Ostrich Egg Brunch

Sweet Pea was pretty jazzed at being allowed to indulge in a tiny bit of coffee and cream in his little Sweet Pea-sized coffee cup.Paleo Brunch

The unanimous opinion was that the ostrich egg was delicious.  The heavy cream and duck fat certainly did not hurt matters.  The texture of the egg itself was very tender – more fluffy than similarly cooked chicken eggs.  It fed four adults and two children with a lot of leftovers in spite of the fact we adults had pretty sizable portions.  My estimate is we ate the equivalent of about 18 chicken eggs.  Here’s a photo of the leftovers.  Paleo Ostrich Eggs

The farmer had estimated the ostrich egg would provide an equivalent of 18-24 chicken eggs.   It seemed to me we had closer to the equivalent of 28-30 eggs.  We certainly could have invited over a few more friends  Given the successful experience there will most likely be a next time!

Paleo Ostrich Egg Brunch

Big Boy imagines he is holding a real pterodactyl egg.

Ancho Chile Pulled Pork Barbecue

Posted on by Lea
9

Even though I am originally from Texas where beef barbecue is king, I attended graduate school in South Carolina and developed a serious appreciation for pulled pork with mustard based sauce.  This recipe contains a decent amount of mustard and vinegar for a REALLY tangy taste which is something I love.  The ancho chile powder and tomato paste mellow out the mustard a bit which gives the sauce a unique flavor. Additionally, almost every barbecue sauce you find in the grocery store is full of high fructose corn syrup. Eating Paleo means eliminating sugar as much as possible so this recipe contains no sugar without sacrificing flavor. Another benefit is cost.  The pork shoulder and pork butt are fairly inexpensive cuts of meat.  I purchased the 9 pound pork shoulder I used for this recipe at $1.29 per pound.  This Paleo barbecue recipe makes more than 12 servings which means it is seriously economical.

Dry Rub

  • 2 tablespoons ancho chile powder
  • 2 tablespoons course sea salt
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 tablespoon dry mustard
  • 1 teaspoon cayenne pepper

Pork

  • 1 (7-9 pound) pork roast, either shoulder or butt
  • 1/4 cup water

Cider-Vinegar Barbecue Sauce

  •  1 1/2 cups apple cider vinegar
  • 1 cup yellow mustard
  • 6 ounce can tomato paste
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • Liquid from the cooked pork

Instructions

Mix the ancho chile powder, sea salt, paprika, onion powder, dry mustard and cayenne pepper in a small bowl.Paleo Spice RubRinse the pork and pat dry with a paper towel.Paleo Spice Rub and PorkRub the entire pork with the spices.  Place the seasoned pork shoulder in a large crockpot and add 1/4 cup water.Paleo Pork Shoulder in Crockpot Cook on high for six hours or on low for up to 9 hours.

While the pork is cooking prepare the barbecue sauce.  Combine the vinegar, mustard, tomato paste, garlic, salt, cayenne and black pepper in a saucepan.  Heat at medium, and simmer and stir for about 10 minutes.  Remove from the heat and set aside.

When the pork is done drain the liquid into a large bottomed pan, skim off some of the fat and simmer until reduced by about half. Pour the reduced liquid into the pan with the barbecue sauce and cook for about 5 minutes.paleo barbecue sauceOnce the pork has cooled off a bit you should remove any bones and as much of the large pieces of fat as reasonably possible.  Using two forks, “pull” the pork until it is nicely shredded but not destroyed into mush.

Paleo Pulled PorkPour half of the prepared barbecue sauce over the pork and stir until well coated. Serve the pulled pork with a side of the remaining sauce.  I also recommend serving the pork with some sort of coleslaw.  When my garden is in full swing I shred cabbage, carrots, onions and raw beets and toss with an oil and vinegar dressing. (Recipe to follow) Whatever you do, remember this is the Paleo Diet and therefore NO BUNS are allowed. Enjoy!
paleo pulled pork and coleslaw

Kale Salad with Warm Andouille Sausage Dressing

Posted on by Lea
14

While the squash and zucchini plants have suffered some damage from the dreaded vine borers, the kale plants are still going strong.  I used to say “I don’t DO kale” but have come around to the dark green side in a major way.  The following recipe came to mind when I realized that one of the benefits of kale is its ability to stand up to heavier sauces in its raw state.  Warm bacon dressing is used with spinach in part because it tastes good and also because spinach is more substantial than lettuce and can tolerate that type of dressing. Kale is even more hearty so I decided to try out a warm andouille sausage dressing that would match up well with the texture and taste of this particular green.  G and I have been getting very comfortable with the concept of eating “dinner for breakfast” so it no longer seems weird to us to have kale in the morning.  This recipe also calls for fried eggs which is something easy to make in the morning and it really goes well with the salad.  G doesn’t like the egg on top of the salad and just eats it separately.  Personally, I think the egg on top is delicious and the egg yolk adds a nice creaminess to the dressing.

  • 1/2 bunch kale
  • 3 ounces Andouille sausage
  • 1/2 cup sliced mushrooms
  • 1/4  Vidalia onion, diced (about 1/2 cup)
  • 1/4 cup extra virgin olive oil + 1 tablespoon
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt + more to taste
  • 1/2 teaspoon fresh cracked black pepper
  • 2 fried eggs, cooked to “over medium”

Serves 2

Remove the stems and thick spines from the kale and wash, drain and pat dry thoroughly. Chop or tear the kale into bite-sized pieces, place into a large mixing bowl and set aside. Dice the Andouille sausage and saute’ in a frying pan on medium-high heat in 1 tablespoon of the olive oil.  Cook sausage for about 5-7 minutes or until much of the fat has been rendered and the sausage crisps up a bit. Add the mushrooms and onions and continue cooking for about 5 more minutes.  Turn the heat to low and add the 1/4 cup of olive oil, the vinegar and the salt and pepper and stir for a few seconds until heated through.  Pour the warm Andouille sausage dressing over the kale and set aside.  Fry two eggs in ghee, coconut oil, or other fat of your choice to “over-medium”.  Toss the salad with the dressing and divide between two plates.  You can either serve the egg alongside the salad (as G prefers) or with the egg on top (my preferred method!)

 

Chicken with Forty Cloves of Garlic

Posted on by Lea
8

Chicken with Forty Cloves of Garlic is a classic French dish. This Paleo version of the recipe stands out in my mind as one of the all time biggest hits with my husband. The first time he tried it he could not stop remarking, in between bites, on how good it was. Even if garlic is not your favorite ingredient do not let this recipe scare you off. The cooking process involves boiling, frying and simmering the garlic which leaves the cloves very mildly pungent, sweet and tender. In fact, they practically disintegrate by the end of the cooking process leaving the sauce with a wonderfully rich flavor. The dish works well with “Cauliflower Rice”. I discovered that adding some of the resulting sauce to the cauliflower made it especially good. One bonus with these two dishes is you can make both of them ahead of time and reheat before serving. This is a simplified, crock pot and Paleo version of the classic Chicken with Forty Cloves of Garlic based on one by Ina Garten sans the butter, cream and flour.

Ingredients

  • 3 whole heads garlic, about 40 cloves
  • 2 (3 1/2 pound) chickens, cut into eighths
  • Celtic Sea Salt
  • Freshly ground black pepper
  • 3 tablespoons fat (ghee, lard, tallow, etc…)
  • 3 tablespoons Cognac
  • 1 1/2 cups dry white wine
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons arrowroot powder (optional)
Instructions
  1. Separate the cloves of garlic (don’t peel them) and drop them in a pot of boiling water for about 60-90 seconds. Strain the garlic out, allow to cool slightly and then peel. Set aside.
  2. Dry the chicken and season liberally with salt and pepper on both sides. Heat the 3 tablespoons of fat in a large pot over medium-high heat. Sauté the chicken, skin side down, until browned, about 3 minutes on each side.
  3. When a batch is done, transfer to a large crock pot and continue the process until all the chicken is browned.
  4. Add all the garlic to the pot containing the fat. Lower the heat and sauté for about 10 minutes, turning the garlic, until evenly cooked and browned.
  5. Add the Cognac and white wine and return to a boil, scraping any of the browned pieces off the bottom of the pan.
  6. Add the thyme leaves and pour the entire pan of garlic and liquid over the chicken in the crock pot.
  7. Cook on low heat for 6 hours.
  8. When ready to serve, remove the chicken from the crock pot to a large serving platter. Taste the sauce at this point and add in some Celtic Sea Salt (or table salt) and pepper to taste. If the sauce is not thick enough for your preference I recommend adding 2 tablespoons of arrowroot powder at this point. Arrowroot tends to lose its ability to thicken if cooked. But adding it at the end, after the sauce has cooled down, seems to work well. Personally, I thought the sauce was fine without being thickened. Especially because I used some of it to flavor the “Cauliflower Rice” dish that I served with the chicken.
Alternate Instructions
If you want to make this dish all in one evening and serve it for dinner, rather than transferring the chicken to a crock pot,
  1. Place the chicken on a platter and cover with aluminum foil to keep it warm.
  2. Once all the chicken is cooked and the sauce is prepared add the chicken back into the large pot or Dutch oven and simmer on low heat for about 30 minutes until the chicken is done.
  3. Remove the chicken to a serving platter and cook the sauce down to your preferred consistency and season to taste. You can use an immersion blender to purée the garlic which will thicken the sauce. If you prefer an even thicker sauce it would be at this point the arrowroot could be added before pouring it over the chicken.
Bon appetit mon cavepeople!