Saturday, March 1, 2014
Today I have a special treat for you: Blackberry Muffins with Walnut Crumble. Sigh. I could really eat one of these right now. Okay, maybe two. And why not? They're packed with protein, lightly sweetened, and completely satisfying. Yum.
What I love about muffins is that I can make them the day before, so I'm not cooking in the morning. That's a big deal, right? Plus, I can change them up with different kinds of berries or nuts, and I can make them with my kiddos in the afternoon for some quality time together. Is it just me, or do your kids talk to you way more when you're in the kitchen together? My oldest, who is getting very tween (boy, I feel old ;-) will talk my ear off when we're in the kitchen together. I imagine it will be the same way when she's grown up. Because, the kitchen is where it's at. Talking, eating, bonding with each other. It's the best.
And speaking of things that are the best, head on over to get my recipe for these rockin' muffins right now! And don't forget to share the love :-)
Click for my recipe --> Blackberry Muffins with Walnut Crumble
Sunday, February 23, 2014
Remember last year when Ginger and I spontaneously flew to PaleoFX? While I was there I got to spend time with Josh of Slim Palate and his parents. They are AWESOME. I love them.
All of Josh's recipes are DELISH and his photos are GORGE. And what's even more amazing is that Josh started his blog when he was just 16-years-old. If you aren't already a fan of his, take a minute to read his incredible story. Josh is such an inspiration to us all, and I'm so grateful for his friendship. You can see Josh and I HERE, and a recipe he let me share HERE.
I've known for a long time that Josh was working on a cookbook. I also knew that it would be a masterpiece. I was so excited when I got a review copy in my hands this week!
After going over the book about a million times I decided to make Josh's Fragrant Indian Cauliflower "Couscous." I had almost all of the ingredients already, which is really the main reason I chose it first. There are so many other recipes in the book that I'm also psyched to make, but they will have to wait until I go shopping.
Here I am holding the book! I can't wait until you try this recipe! YUM!!!!
I'm so happy for you Josh! It's beyond stunning. I know I said that to you already, but I can't stop saying it! :-)
I made a couple minor changes so Josh said I could share this recipe with you! Here it is!
based on Slim Palate Paleo Cookbook
3/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon sea salt
pinch of ground cloves
For the "Couscous"
1 head cauliflower, trimmed
2 tablespoons coconut oil
1/4 cup finely chopped onion
4 cloves garlic, minced
2 tablespoons lime juice
fresh cilantro, as desired
1. Combine the spices and set aside.
2. Cut the cauliflower into small uniform pieces. Pulse the pieces in about 3 batches, using a food processor fitted with the S blade.
3. Heat the coconut oil in a large pan over about medium heat. Cook the onions and garlic until softened, then add the spice mix, and cook for about 1 minute longer.
4. Add the cauliflower "couscous" and lime juice. Stir to combine.
5. Put a lid on the pan and reduce the heat to low. Cook for 10 minutes.
Serve with fresh cilantro.
Sunday, February 16, 2014
This recipe is ridiculously easy. The prep time to make the Yummy Yogurt Drink is probably 10 minutes, and the prep time to make the Strawberry Frozen Yogurt is even less. I make a big batch of Yummy Yogurt Drink so we can have frozen yogurt one day, and eat it by itself for a few more days. My husband can't stand any yogurt or pudding, dairy-free or otherwise, but my kids and I adore it.
You only have a very small window of time to pipe the frozen yogurt like you see in the photo above, and of course it's completely unnecessary :-) I just love to make pretty pictures that inspire you, and remind you that eating healthy can be even more delicious than the standard American diet (SAD). If you really want to make it look like this then you will need a large piping bag, not a ziplock, because the ice cream is too dense and will probably break the ziplock. Also, you need the biggest star tip you can find.
A small amount of unrefined sugar is needed to make the Yummy Yogurt Drink. This is what the friendly bacteria eat to grow big and strong :-) The frozen yogurt is sweetened only with strawberries. It's not very sweet, but when you're used to a low-sugar diet, it's plenty sweet enough. My kids gobble it up.
Strawberry Frozen Yogurt
dairy-free, fruit sweetened
2 cups Yummy Yogurt Drink
NOTE: The second edition of Dairy-Free Ice Cream will be released this June.
10 oz frozen strawberries
1/2 cup water
1. Add Yummy Yogurt Drink, frozen strawberries and water the blender and puree until smooth.
2. Pour into ice cream machine, per manufacturers instructions.
3. When the frozen yogurt won't turn anymore add it to small bowls and serve.
Makes 3 to 4 servings, depending on their size.
Tuesday, February 11, 2014
Today I have the easiest oven roasted steak recipe for you! Zoe and Ashley are so excited when our box arrives and we get to have this amazing steak. And speaking of our box, I'd like to say a big welcome and thanks to our newest sponsor, Bos Creek! We are so happy to have you!
Andy's dad Jeff grew up on a farm in Upstate, New York. They raised grass-fed cattle in the 1960s, but Jeff laughs that this wasn't because their family was trying to be progressive. His dad (Andy's grandpa) was just too cheap to buy grain feed, hormones, or antibiotics. Because Jeff grew up eating superior beef, he's always been critical of the alternative. He says (and we agree) that grass-fed beef tastes so much better.
Easy Oven Roasted Strip Steak
New York Stip steak (I've also done this with other kinds of steaks)
about 2 tablespoons of ghee
salt and pepper
1. Bring the steak to room temperature. (Do not skip this step.)
2. Put a cast iron skillet in the oven, about 6 inches below the broiler.
3. Turn the broiler on low, and let the skillet heat for 20 minutes. (I always set a timer.)
4. Pat the steak dry, then coat both sides generously in ghee.
5. I like to go crazy with the onion and garlic powder. Use as much or as little as you like though. Sprinkle on a good amount of salt as well (I use probably half a teaspoon on each side), and add a few cranks of pepper. Do this to both sides.
6. When the timer for the skillet goes off, carefully take it out using oven mitts. Lay your steak straight onto the hot skillet and put it back under the broiler.
7. Set the timer for 3 minutes for rare, 5 minutes for medium.
8. Carefully remove the skillet with oven mitts, flip the steak over, and put it back under the broiler for the same amount of time as the first side.
9. When the timer goes off for the second side carefully remove the skillet with oven mitts, and use tongs to put the steak on a plate. Cover the steak (I use a mixing bowl turned upside down since we don't use foil) and let it rest for 5 minutes.
10. Serve alone or sliced on top of salad, however you like.
Friday, February 7, 2014
Last night I was putting the girls to sleep when I had this great idea. An ALL DAY Valentine's Day MENU! Chocolate in everything we eat all day long. I can't wait to hear their little squeals :-) It begins with one of our favorites: "Nutella" Pancakes, from page 44 of my chocolate book. They're high in protein, low in carbs and sugar, and so so yummy.
For lunch how about some Chili with Roasted Butternut Squash (page 200)? Perfect for the cold weather! Even works for a packed lunch!
Adding chocolate to chili adds depth and richness. Yum.
For dinner we'll start with Salad Du Jour with Vinaigrette Au Chocolat. If it's French and chocolate, it must be fancy, right? ;-) That's on page 198.
For the main course I'm giving away the recipe (it's from page 210). It's another one of our favorites. Crazy-easy, Tomato and Cherry Chicken Cutlets, with a bit of chocolate in there of course. (Scroll all the way down for that recipe.)
And for dessert I'm torn between the 3 Ingredient Strawberry White Chocolate Candies (recipe HERE), the Chewy Paleoleos (recipe HERE), and my refined-sugar-free Homemade Chocolate (pictured below, and found on page 164).
Happy Chocolate, err... I mean, Valentine's Day!
And now for that recipe I promised...
Tomato and Cherry Chicken Cutlets
from page 210
About 2 pounds chicken breasts (4 chicken breast halves)
3/4 cup crushed tomatoes
3/4 cup sour cherry spread with no added sugar (I use Bionaturae)
2 tablespoons cocoa powder
1 tablespoon apple cider vinegar
About 1/4 teaspoon sea salt, to taste
10 drops liquid vanilla stevia
A few cranks of black pepper
Coconut oil for cooking
1/4 cup toasted sliced almonds for garnish
1. Slice the 4 chicken breast halves into cutlets. Set them aside.
2. In a large liquid measuring cup, combine the tomatoes, fruit spread, cocoa powder, apple cider vinegar, salt, liquid vanilla stevia, and pepper.
3. Add a few tablespoons of coconut oil to a 12" stainless steel skillet, and preheat it over medium-low heat.
4. Add the chicken to the heated skillet (it’s okay if the cutlets overlap a little), and season the meat lightly with salt and pepper.
5. Pour the sauce from the measuring cup over the chicken.
6. Cover the skillet with a lid, slightly cracked, and reduce the heat to low.
7. Cook for 20 minutes or until the chicken is cooked through.
8. Serve over Cauli-Rice (as seen HERE, minus the carrots, eggs, and Kielbasa), and garnish with toasted sliced almonds.
Makes 4-8 servings.
Monday, February 3, 2014
What do you make for Valentine's Day treats when cheating isn't an option? Make these heart shaped Paleoleos from my latest book The Paleo Chocolate Lovers' Cookbook. My Chewy Paleoleos are the perfect Valentine's dessert for friends, family and sweethearts!
"Your prayers are answered. Dairy-free chocolate. You may just want to lick the pages of Paleo Chocolate Lovers Cookbook." —Elana's Pantry
"An entire book filled with recipes, every single one safe for me and my way of eating." —Beth at Tasty Yummies
"You won’t even miss those rotten gluten-filled deserts that sent our bodies into a whirlwind of chaos and digestive distress." —Grass Fed Girl
gluten-free, grain-free, refined sugar-free, dairy-free
1 cup (112 g) any nut flour
1/2 cup (46 g) raw cacao powder
1/8 teaspoon sea salt
1/2 cup (packed) soft pitted Medjool dates
1 teaspoon vanilla extract
1 teaspoon water
1/2 cup melted coconut butter/cream concentrate
2 tablespoons honey
1 teaspoon vanilla extract
4-6 teaspoons water, as needed
1. In a small bowl, combine the nut flour, raw cacao powder, and salt.
2. In a food processor with an S blade, process the dates until a ball forms.
3. Add the vanilla extract, water, and flour mixture to the dates in the food processor, and process for about 20 seconds. (It will look like fine crumbles.)
4. Line a baking sheet with unbleached parchment paper. Transfer the dough to the baking sheet, and lift the sides of the paper to squeeze the dough into a solid mass.
5. Lay another piece of unbleached parchment paper on top, and roll the dough between the 2 pieces of paper to about 8" x 10".
6. Remove the top piece of parchment paper, and use heart-shaped cookie cutters to cut out cookie shapes. Carefully transfer the cookies to a flat plate or cutting board covered with another piece of parchment paper.
7. Press the dough scraps together, and roll the dough between 2 pieces of parchment paper to the same thickness as the first cookies. Continue cutting and rolling until there isn't enough dough left to roll.
8. Freeze the cookies on the paper-covered plate or cutting board for about 45 minutes before adding the filling.
UPDATE: Not all dates are the same. Some are more moist than others. If your dough won't come together, try adding a little oil or another date :-)
1. In a small bowl, mix together the coconut butter/cream concentrate, honey, vanilla extract, and water.
2. Add more water as needed until the mixture reaches the consistency of frosting.
1. Remove the cookies from the freezer, and turn half upside-down.
2. Spread the filling across half of the cookies. Don't worry about being neat, just pile it on there.
3. Place another cookie on top to make sandwiches. Press the cookies together so that the filling begins to come out around the edges. Use a butter knife to go around the edges, scraping the excess away.
Store the cookie sandwiches in the refrigerator.