Paleo Browned Butter Snickerdrooldles

After you try these cookies, you will never eat another “plain” snickerdoodle again or any other kind of cookie; they are that good. The process is a little bit long & complex, but believe me, these cookies are worth every second of work put into them. This recipe is compliments of Vanessa from Clean Eating With a Dirty Mind. She specializes in Paleo desserts and treats so the next time you want something really yummy, go check out her blog & make one of her recipes. This recipe makes 2 dozen cookies.

Ingredients:

• 1-1/2 cups blanched almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut crystals
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup Kerrygold grass-fed butter, browned
• 1 organic cage-free egg
• 1/4 cup raw honey
• 1 Tbsp canned coconut milk, full-fat
• 1 tsp vanilla extract
• 1/2 tsp apple cider vinegar

For rolling mixture:

• 1/4 cup coconut crystals
• 2 tsp cinnamon

Directions:

1. In a large bowl whisk together the almond flour, coconut flour, coconut crystals, cream of tartar, baking soda, 1/2 tsp of cinnamon and salt, set aside
2. Brown the cup of Kerrygold grass-fed butter. Put the butter in a saucepan and continue to whisk constantly over medium heat until the butter turns brown and starts to give off a toffee like aroma. Immediately remove from heat so it doesn’t burn. Set aside and let cool.
3. In a separate bowl add the egg, raw honey, coconut milk, vanilla, and apple cider vinegar. Stir until combined. After the browned butter has cooled (you don’t want to cook the egg on accident because the butter is still too hot) stir it into this mixture
4. Now pour in the liquid browned butter mixture to the dry ingredients and stir until well combined. At this point you will have a dough that has a consistency similar to cake batter. Refrigerate the dough for 2-3 hours and it will harden and thicken up. You can even throw it in the freezer for a bit. Do not skip this step, I promise it will be worth it.
5. Prepare your rolling mixture in a small bowl
6. After your dough has hardened, preheat the oven to 350F and line a baking sheet with parchment paper. Grab a piece of dough and roll it in a ball, then roll it into the coconut crystal/cinnamon rolling mixture and place on the baking sheet. Lightly press the end of your palm into the dough to flatten it a tiny bit, don’t press too hard, you only want a slight indentation. The cookies will spread a bit while baking.
7. Bake for 10-12 minutes, then let cool. I let mine cool on the baking tray because when I tried to transfer them to the cooling rack they were so soft they fell apart, but after they cooled on the tray they solidified and became easily moveable
8. Enjoy!

Direct link to recipe: Browned Butter Snickerdrooldles

Paleo Mayo

I’ve tried various recipes for homemade mayo and none of them have come out tasting very good or have been runny until I tried this recipe from Sarah at Everyday Paleo. The demo video is too cute with her son and she gives an extra fun twist to her mayo at the end. I’ve found instead of dripping the oil in drop by drop until your arm falls off, I put all the ingredients into a tall container & use my immersion blender to make mayo in 30 seconds or less. It comes out perfect every time and tastes great because it doesn’t get hot from the food processor or blender motor, and you can make it in the same container you store it in. This idea came directly from Juli over at PaleOMG.com & it works great!

Ingredients:

• 2 eggs
• 2 cups light tasting olive oil or walnut oil (I’ve found that Avocado oil* tastes the best)
• 2 Tbsp apple cider vinegar
• 1 tsp yellow mustard (I substituted wasabi powder for a little extra kick)
• 1 tsp sea salt
• 1/3 tsp cayenne pepper

Directions:

1. In a blender, add the eggs, vinegar, and mustard and blend together well – leave the blender running and slowly slowly slowly drop by drop or very slow drizzle add the oil. BE PATIENT! Do not dump all the oil in quickly and give up! When the mixture begins to emulsify or thicken, only then can you be a bit faster about pouring in the olive oil but still take your time.
2. Turn the blender off once all the olive oil is in and the mayonnaise is thickened to your desired consistency. Add the salt and cayenne pepper and mix well or blend again for another few seconds.
3. Now for the fun part – variations! Always wait until after your mayonnaise is thick before you add seasoning, but here is where you can get creative. Add dried or fresh dill, fresh basil, or cilantro, garlic and onion, hot sauce, or even curry powder to make your own spreads, sauces and dips for just about everything.

Direct link to recipe: Paleo Mayo

*Here on the Big Island of Hawaii, avocado oil is very expensive and only found in the health food stores. I found fresh, organic, inexpensive avocado oil (and roasted walnut and hazelnut oils) at La Tourangelle. I am not affiliated with them in any way or receive any compensation from them. I am just very impressed with their products, their pricing and most of all the FREE shipping to Hawaii (with orders over $25).

Spicy Parsnip Wedges

If you like your parsnips a little spicier than the Garlic and Thyme recipe I posted earlier, then this recipe is for you. This recipe comes from the Paleo recipe sharing site FastPaleo. You can find just about any kind of Paleo food you want over there and upload your own recipes to share. These are great when you want to add a little spice to your life (or dinner) because you can make them as spicy or as mild as you want just by altering the amount of cayenne pepper you add.

Ingredients:

• 3 large parsnips, peeled and cut into wedges
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 clove garlic, minced
• 1/2 tsp cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 3 Tbsp coconut oil

Directions:

1. Put the wedges in a bowl, pour over the coconut oil & stir until they are well coated.
2. Sprinkle over the rest of the ingredients and give it a final stir (I find it’s easier just to throw everything into a resealable bag & massage the oil & spices into the parsnips)
3. Transfer to a greased or lined baking tray (Parchment paper is your friend here)
4. Bake at 400F for 25-30 minutes until they are soft & nicely golden (I like them a little burnt & crispy)

Direct link to recipe: Spicy Parsnip Wedges

Garlic and Thyme Roasted Parsnips

This is my go-to recipe when I need a quick, easy vegetable dish. I have also added carrots, onions, turnips & squash and they all turn out fantastic. This recipe is from a young lady named Jess at Best-Veg. She has some great vegetarian recipes. I can’t remember how I stumbled on to her blog, but I’m glad I found it.

Ingredients:

• 2 pounds parsnips, peeled (I found out the hard way, parsnips do NOT taste good if they are not peeled)
• 10 garlic cloves, peeled
• 6 sprigs fresh thyme
• 3 Tbsp good olive oil
• 1 Tbsp kosher salt
• 1-1/2 tsp freshly ground black pepper

Directions:

1. Preheat the oven to 425F
2. Place the parsnips, garlic and thyme on a sheet pan
3. Add the olive oil, salt and pepper and toss well (I usually throw them all into a large resealable bag and massage everything together)
4. Roast for 20 to 40 minutes, tossing occasionally, until the parsnips are just tender 
5. Sprinkle with salt

Direct link to recipe: Roasted Parsnips

Paleo Roasted Artichokes with Garlic and Lemon

Oh my goodness, these are so, so good! If you want something different from your boring old steamed/boiled artichokes, try these; I promise you won’t regret it! This recipe comes from Amy over at Paleo Cupboard, full link at the bottom of the page. Not only does she have tips and tricks if you are just starting on your Paleo journey, but she also lists her favorite products that she uses & where to buy them.  She has the most beautiful food  (and it tastes great too).

Ingredients:

• 2 artichokes
• 1 Tbsp olive oil
• 1/2 fresh lemon (I used a lime because we have a lime tree that is producing like crazy)
• 2 tsp chopped garlic
• Dash sea salt
• Dash black pepper

Directions:

1. Preheat the oven to 425F
2. Cut the stems and the top portion off of the artichoke (about the top inch or two). Make sure to cut the stems straight across so the artichokes can stand up on their own
3. Spread the artichoke leaves apart and trim off any pointy leaf ends (I used kitchen scissors to make it easier)
4. Pour the olive oil, freshly squeezed lemon juice and chopped garlic over the artichokes, making sure everything gets between the leaves. Give each artichoke a dash or two of sea salt & ground black pepper
5. Wrap each artichoke individually in aluminum foil and set them in a baking dish. Place them in the oven and allow them to cook for 1 hour (add about 15 minutes more for larger artichokes)
6. Remove from the oven and allow the artichokes to cool slightly. Carefully remove the aluminum foil. Serve with some extra lemon wedges and/or your favorite dipping sauce

Direct link to recipe: Roasted Artichokes

Paleo Spaghetti with Red Wine Sauce

This recipe is from the folks over at PrimalPalate. If you haven’t checked out their Food Lover’s Kitchen, you are missing out. There are so many recipes there, you could make something different every day for a long time before repeating that dish; there are 27 recipes in just the appetizers alone. And, they have a free app called My Kitchen that is great! Be sure and check them out & find something new to make this week. I loved this red wine sauce, it had a depth to it that most sauces lack.

Ingredients:

• 1 tsp coconut oil
• 1 vidalia (or other sweet) onion, chopped
• 3 cloves garlic, minced
• 1 cup fresh basil, finely chopped (I use scissors to cut mine up)
• 2 lbs ground beef, 85/15
• 1 cup red wine
• 28 fl oz tomato sauce (no salt added)
• 2 tsp salt
• 2 tsp black pepper
• 3 whole yellow squash, peeled with julienne peeler (or sliced thin using a mandolin slicer)
• 2 whole zucchini, peeled with julienne peeler (or sliced thin using a mandolin slicer)

Directions:

1. Heat coconut oil in a large pot on medium heat
2. Add onion and garlic to pat and saute until onion has softened slightly
3. Add basil to the pot and continue to saute for a minute or two
4. Add beef to pot and continue to saute all ingredients until beef is browned
5. Add red wine, tomato sauce, salt, and pepper, and stir until all ingredients are evenly combined
6. Bring sauce to a bubble, then turn down to low, cover, and allow to simmer for 45 minutes
7. Peel squash into “noodles” with a julienne peeler, until you reach the seeds. Discard the seeds
8. Place “noodles” into a large soup pot and steamer basket, and steam until squash is slightly tender, about 10-15 minutes
9. Serve squash “noodles” topped with the sauce, and garnish with a sprig of basil

Link to recipe: Spaghetti with Red Wine Sauce

Protein-Packed Power Balls

These are great to have around as a pick-me-up snack, just don’t leave them out of the refrigerator for long or they tend to melt. This recipe comes from a couple that are utterly crazy because they have 5, count them FIVE small children, and still have time to post recipes for the rest of us. Be sure and check out Clean Eats in the Zoo and marvel at these wonderful people. Full link to the recipe at the bottom of the page.

Ingredients:

• 1 cup unsweetened almond butter
• 1/3 cup coconut cream concentrate, melted
• 3/4 to 1 cup raisins (I substituted dried cranberries)
• 1/2 cup sunflower seeds

Directions:

1. Blend all ingredients in a food processor until smooth, then scoop onto parchment paper & refrigerate for 30 minutes. Pop one in your mouth for a great protein snack! Store in fridge for best results.

Link to recipe: Protein-Packed Power Balls

Cinnamon Nut Cereal

If you work, some mornings you just run out of time to make breakfast or just want something simple & fast. This “cereal” is great to make & have during the week with a little bit of unsweetened almond or coconut milk. I don’t know where this came from originally, so if you know or if this is your recipe, please notify me so I can include the proper attribute. I make this cereal just about every week & like to change up the nut mixture, I’ve used hazelnuts, macadamia nuts, almonds, walnuts, and pecans in various combinations. You could probably throw in some sunflower seeds and/or pumpkin seeds instead of 1 or more of the nuts.

Ingredients:

• 2/3 cup sliced raw almonds
• 2/3 cup chopped raw walnuts
• 2/3 cup chopped raw pecans
• 3 Tbsp coconut oil
• 3 Tbsp equivalent sweetener (I usually use Hawaiian honey)
• 1 Tbsp cinnamon

Directions:

1. Preheat the oven to 300F
2. Heat the coconut oil in a sauce pan over medium low heat
3. Add the sweetener and cinnamon and cook until the sweetener has dissolved, stirring occasionally
4. Place the raw nuts in a large bowl and pour the spice mixture over the nuts and stir to evenly coat
5. Spread the mixed nuts on a rimmed baking sheet lined with parchment paper
6. Bake for 20 minutes, stirring halfway through
7. Allow to cool and break into chunks
8. Can serve in a bowl with dairy free milk or just eat like granola

 

Paleo Breakfast Bread

I’m currently doing the Lurong Living Challenge and can’t have more than 1 Tablespoon of maple syrup and/or honey per day so when I saw this recipe with only 2 Tablespoons of honey for the entire loaf, I was excited to try it. This comes out slightly sweet & perfect to eat hot, warm, cold, or toasted. I love this “bread” and it will become a staple, and it’s really easy to make too! This recipe comes from a great blog with lots of recipes, I always find something new & yummy at Elanaspantry.

Ingredients:

• 1/2 cup creamy roasted almond butter
• 2 eggs
• 2 Tablespoons honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon stevia (I left this out completely & it was fine)
• 1/4 teaspoon celtic sea salt
• 1/4 teaspoon baking soda
• 1 Tablespoon cinnamon

Directions:

1. In a large bowl, with a hand blender, mix almond butter until creamy
2. Mix in eggs, honey, vanilla and stevia
3. Add salt, baking soda and cinnamon
4. Mix well with hand blender until all ingredients are combined
5. Transfer batter into a well greased 8×8 inch Pyrex baking dish (I used a silicone pan)
6. Bake at 325F for 12 to 15 minutes
7. Serve

Serves 4

Full link to recipe: Breakfast Bread

Grilled (or Baked) Pesto Vegetables

We go camping with friends several times a year and are always looking for something easy to cook over a campfire or on a camp stove. These veggies are quick, easy and delicious, although the pesto seasoning is not 100% Paleo, I figure that you only get a small amount on each vegetable. This recipe does have a small amount of dairy because there is parmesan cheese in the pesto seasoning.

Ingredients

1. 1 envelope Knorr Pesto Seasoning mix
2. 2-3 Zucchini and/or yellow squash, sliced fairly thin or you can use onion, bell pepper or any other vegetable you want
3. 2 tablespoons olive oil

Instructions

1. Mix the pesto seasoning mix with the olive oil and pour into a recloseable plastic bag.
2. Add the vegetables to the plastic bag.
3. Roll the vegetables around in the seasoning mix so they get coated.
4. If you grill them, a vegetable basket or skillet is the easiest way; OR you can put them on a parchment lined baking sheet and bake them in the oven at 350ºF. I usually bake them about 10-15 minutes, then turn them over and bake for 10-15 minutes more. Baking time will depend on how thick you slice your veggies and how crispy you want them.
5. Serve immediately.

Note: Even though it looks like a lot when you first start out, they do shrink so make more than you think you need.

You can also leave off the pesto seasoning and just use spices (like a little cumin or paprika or garlic powder) on your veggies. Play around with different spices and veggies.