Recipes Archives - Page 5 of 12

Paleo Banana Pancakes and a Day in the Snow

08.07.1802.10.13 by Lea

The snow started early on Friday and did not relent until the following morning. Upon waking, we were met with the sun peeking into our bedroom windows giving the promise of a beautiful day. Sun, warmer weather and just enough snow to make sledding, snow ice cream and snowmen possibilities fulfilled this promise. But first, … Read more

Paleo Buffalo Chicken Nuggets

08.07.1801.31.13 by G

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 … Read more

Baked Eggs in Prosciutto-Filled Portobello Mushroom Caps

06.26.1801.27.13 by Lea

It is COLD around here. My friends and family in Texas tend to assume the weather in New Jersey is far harsher than it actually is. I sometimes find myself defending my adopted state insisting “the weather here is wonderful, not what you think!” And this is true…for the most part. I love the four … Read more

Paleo Breakfast Porridge

08.07.1801.20.13 by Lea

I came across this quote by Eleanor Roosevelt recently.

A lot of meaning can be drawn from this particular statement. But in the context of health, it reminded me how we often take our wellness for granted. In our youth we may treat our bodies in a way that is less than ideal because we can get away with it. Eventually, the signs of abuse and/or neglect start to take their toll. When we start eating better, exercising, taking time to pray and/or meditate we may have the best of intentions but still struggle to stick with our new resolutions. Let’s take heart that the things we are doing now to take better care of ourselves, mind, body and soul will eventually pay off. We are investing in a future of better health and wellness. We are creating works of art.

Paleo Breakfast Porridge

Two years ago our family started down the path of creating a better, more healthful future for ourselves. As part of that, we began transitioning* to a grain-free diet. This paleo breakfast porridge recipe really helped us out during that time. Most people have never considered the possibility of a grain-free “cereal” and before going paleo we had not either. Our first “paleo porridge” was in a simpler form – just bananas (or plantains), coconut milk, almond meal and flax meal. It was born out of desperation – the desperation to make something that remotely resembled oatmeal or other types of hot cereal to replace what we were losing.

Since those early days, our paleo porridge has turned into a more complex dish. We began adding spices and all different types of toppings to the porridge. We always eat it as a side dish with a source of protein like sausage or eggs. It’s great with added berries, unsweetened coconut flakes and nuts. The sweetness will vary depending on the ripeness of the bananas you are using. We don’t typically add any additional sweetener but you have the option of drizzling a little maple syrup or raw honey on the porridge before serving if you like.

This paleo breakfast porridge recipe is easy and serves anywhere from 2-4 persons.

Paleo Breakfast Porridge Recipe

Slow-Cooker Beef Brisket: Easy Paleo Recipe

07.17.1801.12.13 by Lea

This recipe for slow-cooker beef brisket was inspired by a dish served in my office cafeteria recently. After going back to work full-time a few months ago I have had to contend with the decision to eat the food there or not. The cafeteria is beautiful and has a lot of variety. Some of the dishes, like their beef brisket with peppers, are delicious. But I have taken to referring to the cafeteria as “Gluten City”. There is bread or wheat flour or soy in some form or other in just about everything. I usually opt for the salad bar but even the grilled chicken there is suspect because it has a coating on it. There are many days when I have a reaction to something eaten in the cafeteria even when it is a rather plain salad from the salad bar!

In addition to not grasping the importance of labeling foods for people with sensitivities, this particular office cafeteria has fallen victim to the notion that “fat free” or “low fat” is always optimal. Other than olive oil at the salad bar, there is not a lot of healthy fat to be found – not even nuts or yogurt with more than 0% fat content. I have recently noticed the “light cream” option with the coffee has changed to Half-and-Half. They think they are doing everyone a favor with these low-fat, high carb offerings.

Taking my lunch to work has become a new priority for me. I need things that can be cooked in advance in larger quantities and packed up for lunch the following day. This slow-cooker beef brisket recipe fits that bill. It’s really easy and can be thrown together in the morning before work.

Do you like my sign?

We found this in a store recently and it took about two seconds to realize we had to have it. I bet you could find it online if you wanted it in your kitchen. It sort of sets a tone for our family, if you know what I mean.

Creamy Spinach-Artichoke Dip (Paleo & Vegan)

06.26.1801.07.13 by Lea

“It might choke Artie, but it ain’t gonna choke Stymie!” The entire time I was making this dairy-free spinach-artichoke dip the above line was going through my head. I’m not sure how many of you remember “The Little Rascals” but it was a show I used to watch all the time growing up. I LOVED … Read more

How to Make Raw Cashew Cream

06.26.1801.06.13 by Lea

For some reason, the idea of making something called raw cashew cream makes me feel very “earthy-crunchy”. (Not that there’s anything wrong with that!) Maybe it’s because there is a certain stigma associated with the raw foods and vegan movements and raw cashew cream falls into their realm(s). It’s unfortunate, really, because there is so much innovation going on there. We may depart ways when it comes to certain foods – definitely soy products for one. But I love finding out all the different techniques other cooks use to find ways around dietary restrictions. There’s a lot of creativity, not to mention some tasty and nutritious food as well.

Cashew cream is a rich creamy base used in many dairy-free, vegan foods. Raw cashews are essential in this recipe. This is because cashews derive most of their flavor from the roasting process. Without roasting, raw cashews have no real flavor of their own which is why they are ideal to create this dairy-free cream. If you follow a paleo lifestyle then raw cashew cream is a great option for dairy-free recipes.

Making raw cashew cream is really very simple. Here’s what you do.

Prosciutto-Wrapped Asparagus

06.26.1801.03.13 by Lea

Many of us started a month of Strict Paleo eating (aka Whole30) recently. This recipe for Prosciutto-Wrapped Asparagus helped our family get through day one and we hope it will find its way into one of your meals soon. One thing is clear, following a paleo way of eating is not going to mean deprivation. Just look at our breakfast. I mean, really. This is good stuff.

Before getting to the recipe I wanted to mention G’s last post. In it, my husband wrote about his fall off the “paleo wagon”. In order to enter his giveaway he asked that readers include a comment on one of their New Year’s resolutions. It’s been really interesting reading the comments and I know many of you are excited, like we are, to start with a clean slate in the New Year. Several people noted their resistance to making “resolutions” feeling this could be a set-up for failure. Instead, there are lots of people who set “goals” which is probably a better way to look at it. No matter what time of year, it’s always a good idea to strive for health and wellness.

Here are some highlights of comments we’ve seen so far:

Loss weight and/or add muscle
Complete a month of strict paleo eating (Whole30) without cheating
“Run an 8 minute mile”
“To believe in myself”
“Make our children healthier”
Be able to “keep up with” kids and grandkids
One random act of kindness once a week
and many more…

I’m really glad G posed the question because we have enjoyed reading the responses very much. So thank you to all who have participated.

Now for the recipe for these tasty morsels!

Coconut Flour Paleo Biscuits

07.30.1812.27.12 by Lea

Several weeks ago my husband came home from work and happened upon a loaf of bread I had made. It was my attempt at a paleo bread recipe. Later, he told me how happy he was to see bread – something we ordinarily do not have in the house. He saw the bread, got excited … Read more

Salted Coconut Sugar Caramels (Paleo & Vegan)

06.26.1812.10.12 by Lea

Salted caramel must be one of the all-time best taste sensations. With the holiday season fast approaching I thought it would be fun to try making coconut sugar caramels and topping them with some beautiful finishing sea salt. There may not be such a thing as paleo candy but I suppose this comes pretty close.

We happened upon the sea salt at a food specialty store while down the Jersey Shore this past summer. The store stocked many indulgences from around the world including exotic olive oils and infused vinegars. But the Hawaiian Black Lava and Red Alaea Sea Salts caught our attention. We procured them with the hope they would find their way into a recipe deserving of their beauty and flavor.

Behold Salted Coconut Sugar Caramels!

Salted coconut sugar caramels are made with coconut sugar, coconut sap (liquid version) and coconut cream. This means the caramels have a lower glycemic index than if we had used white sugar. Does this mean that people with diabetes or weight issues should be eating this candy? I would say no. However, if you are looking for something sweet and fun as a treat, this coconut sugar caramel might be for you. They make great gifts too.

This is what your friends and loved-ones will see after opening one of your homemade salted caramels.

The taste imparted by the coconut sugar/sap is different from regular sugar. The coconut sugar is a little more like brown sugar and the coconut sap has a definite tang to it. It imparts a very distinct flavor as does the use of coconut cream. The vanilla, cinnamon and ginger serve to accent and mellow out the tanginess of the coconut sugar and the ghee gives it that smooth and creamy taste that can only be achieved with the use of dairy products. If you do not have ghee or prefer a vegan option you can try it with coconut oil which will give it a more distinctly coconut flavor.

The first time I made this salted caramel I only cooked it to 250 degrees F before immediately pouring it into the pan to set. It created a very soft finished product that was delicious but hard to work with. I reheated the caramel and allowed it to go to 265 or 270 and quickly poured it out into the prepared pan. This created a soft caramel that held its shape. The next time I made the coconut sugar caramel I let it go to 270 and it stayed there for a few minutes. This created a much harder finished caramel. G actually preferred this version and my boys did as well, likening it to the texture of a tootsie roll. Personally, I liked the slightly softer version the best and thought it was much easier to handle and cut.