Thursday, February 27, 2014

Rosemary Chicken w/ Cauliflower Mash

 This rosemary chicken recipe my mom made for us kids when we were younger. The cauliflower mash is a newer recipe, which originally was a fail, but the second time I made it my husband loved it. It's creamy and delicious. You won't even believe it's cauliflower.

Rosemary Chicken
Serves 4-6

Ingredients: chicken thigh and legs, onion, carrots, celery, rosemary, salt, pepper and olive oil 

First salt and pepper:
• 1 lb chicken thighs
• 1 lb chicken legs

In a well-oiled skillet place the salt and peppered chicken. Cook each side for 8 minutes, then remove from the skillet and place in a baking dish.

Without cleaning the skillet {just add a tsp or two of olive oil} saute for 10 minutes:
• 1/2 an onion finely chopped 
• 1/2 cup chopped carrots
• 2 chopped celery

*may add other vegetables like broccoli and  mushrooms

• 2 sprigs of rosemary finely chopped
• a juice of one lemon

Remove from heat and place the vegetables under the chicken

Add to the baking dish:
 2 1/2 cups chicken broth 
{this should fill the dish about 1/2 way, adjust accordingly by adding more or less chicken broth}

Place in a preheated oven at 425 and cook for 40 minutes

Great with brown rice and cauliflower mash {recipe to follow}

Cauliflower Mash
Makes approx. 4-5 cups

In a large pot boil:
• 1/2 an onion
• 1 cauliflower head chopped into eighths

Bring to a simmer and cook until completely cooked through, approx. 30 minutes. Better to over cook.

Remove from heat and strain the water

Place the cooked cauliflower and onion in a blender
{I use my Vita-mix. If you have a smaller blender you may have to do this in portions}

Add to the blender:
• 1-2 Tbsp butter {I use ghee}
• Enough chicken broth to blend {approx. 1/4 cup}
• salt & pepper to taste

Blend all together and there you go! Cauliflower mash :)

Thursday, February 20, 2014

Paleo Meatloaf

I have never had meatloaf before I made it this time. I was encouraged to start eating beef because of my anemia and my aunt said the best way to start was to incorporate it into a meatloaf. So, here it is. A turkey, beef meatloaf that is Paleo, easy, and delicious!

Paleo Meatloaf
Makes 1 meatloaf

Ingredients: ground meat {turkey & beef}, eggs, almond flour, coconut flour, onion, kale, bell peppers, chili powder, salt, garlic cloves, oregano, cayenne, paprika, cumin, chili powder, and olive oil

First saute in a skillet with olive oil:
• 1/2 an onion finely chopped 
• 1 bell pepper finely chopped

Saute for approx. 10 minutes on medium low

Add to skillet:
• 1-2 cups of finely chopped kale
• 3 finely chopped garlic cloves
• 1 tsp salt
• 1 tsp oregano
• 1 tsp smoked {or regular} paprika
• 1/2 tsp cayenne
• 1 tsp cumin
• 1 tsp chili powder

Mix all together and cook for a few minutes and then set aside

Mix together in a bowl:
• 2 lbs of ground meat {I used 1 lb turkey and 1 lb beef}
• 3 whisked eggs
• 1/4 cup almond flour
• 2 Tbsp coconut flour {or another 1/4 cup almond flour}

It is easiest to mix with your hands, but you can mix with a spoon if you would like. Don't need to mix too much, just enough to incorporate everything.

Add the veggies and spices to the ground meat mixture and mix together

Form the mixture into a loaf and place into a loaf pan. Spread ketchup over the top of the loaf to cover the top completely.

Place in the oven at 350 degrees for an hour and fifteen minutes. 

Let cool for 10 minutes and then enjoy! :)

Thursday, May 30, 2013

Grain-free Strawberry Pie

Strawberry Pie has always been a staple for my family in the month of May. All three of my siblings and my dad's birthdays are in this month and strawberry pie has been the ideal celebration dessert.  My mom loves to tell everyone how I, whose birthday is in the lovely month of January, would always want to have strawberry pie for my birthday, but never could because strawberries were not in season.  I was always devastated. Anyways, the BBQ birthday celebration came and went this last week and I embarked on a mission to create a grain-free, refined sugar-free, and possibly dairy-free {minus the whip cream} strawberry pie. It is my pleasure to share my results with you!

Strawberry Pie

Grain-free Crust
Makes 1 pie crust

Ingredients: almond flour, coconut flour, butter, honey, and an egg

First, slice up a stick of butter {1/2 cup} into 1/2 inch cubes. Place 1/2 in the fridge and the other 1/2 in the freezer.

In a Cuisinart {food processor} mix together:
• 1 cup almond flour
• 1/4 cup coconut flour

Pulse until crumbly/do not over mix:
• the butter that was in the fridge

Whisk together and then add to above by pulsing only a few times:
• 1 small egg
• 1 Tbsp honey {you may want to heat of the honey slightly to allow it to be whisked}

Lastly, add the butter in the freezer and pulse a few times.

Roll into a ball, cover with saran wrap, and place in the fridge for 20-30 minutes.  Then roll out on the counter with coconut flour.  May help to roll out in between two pieces of parchment paper.

Place in pie tin. Poke the bottom with a fork to prevent bubbles.

Bake at 350 degrees Fahrenheit for 10-13 minutes. Watch carefully after 10 minutes to make sure it does not burn. 

Let cool. 

Then make the strawberry filling. Recipe is below.

Strawberry Filling

Ingredients: fresh strawberries, maple syrup, honey, stevia, 
and lemon juice

Place in a blender
• 1 1/2 cup fresh or defrosted frozen strawberries
• 2 Tbsp maple syrup
• 3 Tbsp honey
• 2-3 Tbsp lemon juice

Blend on low until well blended.

Strain into a pan.

Place the pan on the stove and bring to a boil. Then drop to a simmer for 8 minutes.

Whisk into above:
• 1/2 Tbsp coconut flour to thicken the glaze

Add to taste:
• a few drops of stevia or other sweetener of choice

Remove from heat. When glaze is lukewarm or cooler toss with fresh strawberries. I used 5 cartons worth, so I'm thinking approximately 7-8 cups. Place strawberries in the fridge to allow to marinate for 30 minutes to an hour. Then scoop the strawberries into your pie crust.

Let pie set in the fridge for a few hours to let the flavors meld together.

Optional: Add whipped cream {I made my own with maple syrup and vanilla extract} or make coconut cream for a Paleo alternative {Please let me know if you have a good recipe!}

Then enjoy! Share w/ family and friends or I wouldn't blame you if you keep this deliciousness for yourself :)

Sunday, April 14, 2013

Grain-free Apple Crisp

I wanted to make a grain-free apple crisp, so this is what I came up with.  I will probably play around with the recipe some more, but it was still quite delicious especially with a scoop of banana ice cream as it made it a little sweeter. This recipe is only one serving size , but just double or triple the recipe if you want to make more!

Apple Crisp
Serves 1

First mix together in a bowl:
• 1 chopped medium apple
• 1 Tbsp lemon juice
• 2 tsp cinnamon
• 1 pinch of nutmeg

Then cook the apples covered on medium low in a skillet with a mixture of coconut oil and butter until soft, approx. 5-7 minutes. Stir occasionally. Optional: Drizzle some honey or maple syrup.

Pour the mixture into a serving size baking dish.

Ground up in a food processor:
• 1/4 cup almond
• 1/4 cup coconut

Pulse for 30 seconds. Sprinkle mixture onto the apples {you will have some toppings leftover}. Lightly spray or drizzle coconut oil or butter on top. Then bake at 350 degrees until golden. This took about 5-7 minutes.

Next time I want to try adding some dates or raisins and maybe even use a mixture of nuts instead of just almonds.  Also it is delicious with a scoop of banana ice cream.  Same recipe as my chocolate ice cream but without the cocoa powder.

Friday, April 5, 2013

Cauliflower Bread

I have posted this recipe before as a Cauliflower Bun with a serving size of 1 for a Turkey Burger. Since then I started making larger portions and freezing the extras to use for a substitute for bread. Below is the updated recipe.  These Cauliflower Breads are great as they don't fall apart and the rosemary and garlic give them great flavor.

Cauliflower Bread
Makes 12 4" rounds

Ingredients: Cauliflower, almond flour, coconut flour, egg, 
garlic powder, rosemary {or oregano}, and salt

Mix well together in a large bowl:
• 1 grated cauliflower head {approx. 4-5 cups of grated cauliflower} 
• 4 Tbsp almond flour
• 2 Tbsp coconut flour
• 4 large egg
• 1-2 tsp garlic powder
• 2 Tbsp finely chopped rosemary {or oregano}
• 1/2 tsp salt 

 Form into 12 flat circles onto a well oiled {I use a mixture of extra virgin olive oil and ghee} baking sheet.  Cook at 400 degrees for 15-20 minutes or until they don't feel like they are full of moisture  and then broil for 5 minutes or until golden. Remove from baking sheet and place onto a cooling rack or they will get mushy.

* Some egg may ooze out of the sides. Don't worry, just trim them off before you start the broiling process.

Then enjoy with a little bit of butter w/ some soup or make a sandwich/burger with them.

They last a few days in the fridge, but if you want them to last longer then freeze them. They do get pretty hard, so they take awhile to thaw out. Either take them out and allow to defrost before baking or place straight into a toaster oven {I put them straight on the rack w/ no baking sheet} and bake them until all the moisture is out.  This takes about 7-10 minutes.

Quotes from those who have tried this recipe 

~An absolute amazing substitute for bread. Even better if you ask me without the heavy carbs! ~

Saturday, March 30, 2013

Chocolate Macadamia Nut Ice Cream {Sugar-free and Dairy-free}


I first tried banana ice cream in Door County, Wisconsin from one of my family's favorite custard places. However, the ice cream was only banana, so of course it just tasted like banana and I was not all that impressed.  Yesterday, I tried creating my own ice cream with the banana ice cream idea. The outcome was this chocolaty, rich goodness. You can barely taste the banana and the dehydrated macadamia nuts add such a great flavor!

Chocolate Macadamia Nut Ice Cream 
{Sugar-Dairy and Dairy-Free}
Serves 2

Ingredients:  frozen ripe bananas, cocoa powder, homemade almond milk, nuts or nut-butter {optional}, and stevia {or alternative sweetener like honey or maple syrup}

In a food processor place:
• 2 large frozen ripe bananas {sliced into several pieces}
• 1/4-1/3 cup cocoa powder
• optional: 1-2 Tbsp of a nut butter {or small handful of nuts. I used my soaked and dehydrated macadamia nuts}

Pulse for a minute

Then slowly add until you reach your desired consistency:
• 1-2 Tbsp almond milk

Pulse until well blended and creamy

Lastly, sweeten to your liking with:
• a few drops of stevia {honey or maple syrup}

Once you have the ice cream to your liking serve with your favorite toppings {coconut shreds, cacao nibs, and almond slivers} and eat right away or store in the freezer for later.

Quotes from those who have tried this recipe 

~ The ultimate. One of the best things I've ever made...amazing consistency. ~

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Sunday, March 24, 2013

Almond Milk and Almond Flour

I rarely drink or use almond milk, but I had a friend staying at my place and she left some almond milk in my fridge.  I used some in a shake and instantly fell in love. Then, of course, I had to try making it from scratch. From there, the inspiration increased to wanting to make my own almond flour.  I couldn't be happier with the outcome and can't wait to see what mischief I can get into with these guys! 

Almond Milk 
Makes 3 cups

Ingredientsraw almonds, sea salt, water, vanilla extract, and stevia {maple syrup or honey}

First, place in a bowl:
• 1 cup almonds
• 1/4 Tbsp sea salt

Then add water until the water is above the almonds an inch or more. Stir slightly. 

{To save time I actually soaked 8 more cups of almonds w/ 2 Tbsp of salt to make my Soaked and Dehydrated Almonds}

Soak for 8 hours or more

Optional: After soaking, I took off the skins because I wanted the flour to look white and pretty. 

Strain the almonds and then place in a blender.

Add to the blender:
• 3 cups of water
• 1/2 tsp vanilla extract
a few drops of stevia {or alternative: maple syrup/honey}

Blend for 3 minutes on high. Then strain the almond milk in a strainer and/or cheesecloth {the cheesecloth will remove more of the almond pulp/meal} 

Do not throw away the almond pulp {the pasty stuff in the strainer/cheesecloth}.  You will be using this to make the almond flour.

At this point taste the almond milk and decide if you like how it tastes or if it needs more sweetener and adjust if needed. Store the almond milk in the fridge.

Try making Chocolate Almond Milk w/ just adding some cocoa powder and some more sweetener or adding a little bit of almond extract would be a great variation as well!

Now you are ready to make the almond flour... 

Almond Flour
Makes approx. 1/2 of a cup

Take the almond pulp and spread out in either a dehydrator or on a baking pan.  I used a dehydrator. Dehydrate on lowest setting overnight {twelve hours} or until completely dried out.  Then take out the dried almond pulp and place in a coffee grinder, food processor, or blender and mix on high until powdered. And there you go! Almond flour:)

If you use your oven, put on the lowest temperature and bake until dried out. Keep an eye on it, you do not want to toast or burn it! This should take around 3 hours.

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