Category Archives: Sides

Curried Whole Roasted Cauliflower

20140612-195839-71919660.jpg

I love cauliflower, especially roasted, but I’d be lying if I said it wasn’t a little bit of a pain to prep. I’m a lazy chopper….I’ve said it….and the florettes get everywhere. Ok, so it really isn’t that bad, but I love learning that I can roast things whole. Yes, it takes longer….but in my opinion it’s more fun! In my research phase I took some information from recipes around the web such as This One by The Paleo Mama and This One – In the end I tweaked things here and there, and came up with this preperation. It was delicious, and the egg/coconut milk mixture I used was custard like in the crevices. I might use more coconut butter next time, and maybe get it a little crispier, but recipes like this are all about experimenting with flavors!

Ingredients:

  • 1 head cauliflower
  • 1 egg
  • 1/3 can coconut milk
  • 1 tbsp coconut butter, melted
  • 2 tbsp curry powder
  • A dash or two of allspice, cinnamon, Paprika, turmeric, salt, mad pepper
  1. Boil cauliflower for 5 min and run under cool water until you can handle
  2. Mix marinade ingredients and roll cauliflower until coated
  3. Spoon some into the underside of cauliflower
  4. Place cauliflower into a square glass pan and pour marinade over
    20140612-195839-71919921.jpg
  5. Bake at 400 degrees for 60 – 90 minutes until golden brown. Midway through, spoon some of the marinade that dripped back on top and spread20140612-195840-71920184.jpg

    20140612-195840-71920652.jpg

 

 

 

 

Advertisements

Paleo Wing Fest!

20140517-192435.jpg

Top Center – Plain with Caveman Bob’s BBQ Sauce. Bottom Left – Sesame Ginger. Bottom Right – Hot Wings.

It all started when I was hoping to pick up a bucket of tasty buffalo wings from Whole Foods. They have this awesome bucket of un-breaded wings, with nothing artificial, and simple ingredients like vinegar, cayenne, and other pepper. The only ingredient that is not great is canola oil, but all things considered, I consider them a fun treat when I’m feeling lazy, or we have Mike’s brothers over….because who doesn’t like wings! Anyway, I got there, and sadly they were out of wings. I was totally at a loss for dinner, and hungry. I ended up leaving empty-handed, and dropping into Wild By Nature up the block from my house, to see if they had anything worth eating. I was in the meat aisle, and that’s when I saw them…..WINGS! Well, they were mini chicken drumettes, and little wings, raw and ready for my magic. That was it – I was going to make my own wing fest!

I used 4 lbs  of chicken wings and drumettes – Mike and I ate almost all of them between the two of us. Maybe we were just hungry, but when In doubt – buy more!

To start, Pre-heat your oven to 400 degrees while you dredge your wings – I Dredged them  in a combination of coconut flour and  arrowroot flour, seasoned with salt, pepper, paprika, and cayenne. I didn’t use egg or anything, just combined the ingredients in a bowl. added the wings, and stirred until they were all covered.

Bake at 400 degrees for 20-30 minutes, stir/flip gently, and bake for another 20-30 min until golden brown. I used two racks so every 15 min I rotated the pans from top to bottom/ bottom to top.

20140517-192429.jpg

While they were cooking, I got the sauces ready. I made three varieties, but can only take credit for two. I made a sesame ginger (The shining star of the night) – and a hot wing. The only complaint I have about the hot wings, were that they weren’t “saucy” enough. They had great flavor, but it wasn’t dripping with buffalo sauce. That’s just a preference though. There have been plenty of times I’ve gotten wings in restaurants that had barely any sauce and the flavors seemed more “baked in”.  For the third flavor, I kept the wings plain – and drizzled Caveman Bob’s BBQ Sauce on top…. That stuff is finger lickin’ good!

For both sauces – Heat ingredients in a saucepan over low-med heat. Stir gently and constantly, and be careful that it doesn’t burn.  Just cook long enough that it’s simmering and warm, and everything is combined. 

Hot Sauce

  • 2-3 tbsp coconut oil
  • 1 tbsp mustard
  • 1 tbsp apple cider vinegar
  • 3-5 tbsp hot sauce/Tabasco
  • 1 tbsp lemon juice
  • 1 tsp maple syrup (Omit, or add dates or pureed fruit for WLC)

Sesame Ginger sauce

  • 3-5 tbsp coconut aminos
  • 3-5 tbsp sesame oil
  • Lots of ginger powder
  • 1 clove crushed garlic
  • 2 tbsp sesame seeds
  • 1-2 tsp raw honey (Omit for WLC)

Take the wings out of the oven, Toss in a bowl to coat wings with sauce, then return to pan and bake for another 10 min.

The next night, I made some chicken legs the same way I made the wings, using the sesame ginger recipe. They came out just as awesome.

20140517-192422.jpg

 

 

 


Bacon Quail Nests

20140501-024401.jpg

  1. Bacon
  2. Sauerkraut
  3. Quail Eggs

That’s it….three ingredients. These are super easy, super fun, and holy cow good. I just thought they would be fun, but the combination simple ingredients, just worked amazingly well. Originally I was going to make Cuckoo Nests, and stick an olive in there, but the quail eggs were bigger than I imagined, and so I decided to keep it simple. Bacon Nests….Need I say any more than that to get your attention. These would probably go over great at a paleo dinner party or gathering!

There are websites that teach you how to make much prettier bacon nests than I did. I literally just wrapped, and overlapped them around overturned muffin cups and baked until crispy. It wasn’t perfect, but weaving and carefully cutting slices to size was just not going to happen. This was one of those “I really don’t have patience to go slow” times. Anyway, they came out better than I expected when I put them in the oven. Like usual I used Applegate bacon (Use US Wellness if you’re doing the WLC), two being pork and two being turkey. I was actually amazed that they held their bowl shape as much as they did.

20140501-024407.jpg

Quail eggs. This was my first time using them. I found a carton of 18 at the Asian grocery, and was excited to try them. I have had them before, usually in yakitori form at various Japanese restaurants, but I had never cooked them myself. I found this website to be a great guide. Peeling them was the same as a regular sized egg, but it made me feel like a giant. As long as you break that shell/egg membrane, they peel easy. They are super pretty, and the inside of the shell is a pale blue/green. Once I peeled them all, I gave them a quick rinse, and set them aside.

20140501-024412.jpg

 

Then, it was time to assemble. All you have to do is place a spoon of sauerkraut in each bacon cup, and then arrange 2 or 3 eggs on top. That’s it! The flavor combination was perfect. I only wish I had more bacon so I could have made more!

20140501-024426.jpg

 

 

 

 


Butternut Squash and Root Celebration

20140416-003246.jpg

 

Here is a super easy and flavorful side dish. For a vegetarian option, omit the turkey bacon. You can also use regular pork bacon, but I tend to use Applegate Turkey Bacon because Mike doesn’t eat pork. Once again, the food processor (Yay Ninja) comes in super handy, and makes all the chopping a breeze. Just a little peeling and light chopping, and then the food processor, makes this a quick side dish for a busy weeknight.

Ingredients:

  • 1/2 a Butternut Squash Cubed
  • 1 Sweet Potato Cubed
  • 2 Carrot
  • 1 Parsnips
  • 4 Stalks Celery
  • 1 Onion
  • 6-7 Cloves Garlic
  • 3 Tbsp Coconut Oil
  • 1/4 cup Light Coconut Milk
  • Rosemary, Thyme, Sage, Salt
  • 3 slices Applegate Turkey Bacon

Prep:

  1. Add all the vegetables to a food processor and pulse until they form small-medium cubes. You might have to do this in a few batches, depending on the size of your food processor.
  2. Melt coconut oil in a pan over medium-medium high heat and add the veggie medley, as well as the coconut milk, and seasonings. Stir and cover.
  3. After a few minutes add the Turkey Bacon, breaking it up into small pieces with your hands.
  4. Cook, Stirring occasionally, until everything is cooked through and tender.

Over-Ripe Banana Bites

So, I had these two bananas hanging out with me for awhile and they got VERY ripe. They were, had to be 85% black on the outside. So I decided to buckle and use them for a “baked thing”. It’s really not that hard to make, and apart from the 1/2 a cup of nut flour, there’s nothing really questionable. I’d say these would make a good breakfast accompaniment. They are actually pretty mellow in flavor, they aren’t like WOAH BANANA! They are more subtle, with just a hint of sweetness,

Ingredients:

2 over-ripe bananas
1/4 cup coconut flour
1/4 cup cashew meal
6 Eggs
1/8-1/4 cup unsweetened cocoa nibs
1/4 cup light coconut milk
2 TBsp cinnamon
1 tsp allspice

combine all ingredients in a bowl, and mix together, mashing the bananas with a spoon or fork. use a hand blender or immersion blender and blend until smooth. line a large muffin pan with cupcake cups and fill each about 3/4 of the way up. Bake at 375 until they are set and start to turn golden brown.

20140326-215624.jpg

20140326-215631.jpg

20140326-215639.jpg

20140326-215647.jpg


Breakfast Herb Lembas

20140316-164427.jpg

I decided to call this a lembas, since It’s a dense bread like thing. It makes me think of the concept of lembas from the lord of the rings stories. I also have a problem with calling anything “Paleo Bread” since It kind if goes against my values when it comes to recipes and making food. I don’t really consider this a bread, but it definitely has sort of bread-like qualities, and some people might consider it as such. This is the first time I’ve ever made some sort of biscuit or bread replacement since going Paleo, and as awesome as it is, I think it’s the only recipe like this that I’ll have on here. One recipe for once in a while, is all you really need…

I kinda stumbled into it as I was trying to use up extra egg from breading fish (I’ll add that one as a bonus on the bottom, It doesn’t have any exact measurements since It happened by accident). It’s totally awesome and delicious, but I’m still going to keep it to “once in a while on the weekends” since I don’t really like cooking with a lot of nut flours. Regardless, having myself an egg sandwich this morning was absolutely heavenly! It’s such an easy recipe, so It would probably be a cinch to double or triple, and make a big batch for bread loving company. The basic recipe Is so easy to alter, and play around with different additions and flavors. I think the herb biscuit thing is perfect though.

Combine and Mix:

  • 3 eggs
  • 3/4 cup cashew meal
  • 2 tablespoons coconut flour
  • Thyme, rosemary, sage, basil, oregano, salt, ginger powder

Heat oven 375
Place mixture in a parchment paper lined pan

20140316-164411.jpg
Bake for about 15 minutes – until golden brown

20140316-164422.jpg

I cut it into wedges. It made for a delicious breakfast sandwich!

20140316-164434.jpg

And as a bonus, here is how I stumbled on this whole Paleo Bread/biscuit concept:

Cashew Artichoke Bread

  • Leftover egg from breading
  • Cashew meal
  • 1/4 cup artichoke tapenade (I get mine from BJ’s)

Mix together egg and cashew meal until you form a batter with a thick pancake batter like consistency.
Add in artichoke spread and mix well
Pour into a parchment paper lined tin foil bowl or glass baking pan
Bake at 375 until golden brown and set


Chocolate PowerGather Cups

20140224-222501.jpg

These are total awesomesauce! They are Whole
Life Challenge approved, and unsweetened (really! I swear!), so I don’t even consider them a treat. They are chock full of satisfying fat, and just perfect for an energy boost and chocolate fix all in one. You might feel like you’re cheating, but I promise you’re not! another great thing about them…NO BAKING! You need to melt the coconut oil, but even for that, you could technically use a microwave ( blasphemy!)

Ingredients:

For the Chocolate:

1 cup coconut oil
1/4 cup coconut butter
1/4 cup – 1/3 cup cocoa powder, probably 6-8 tablespoons, depending on how strong you want it

Fillings:

1/4 cup Pumpkin seeds
1 tablespoon Chia seeds
1 tablespoon Flax meal
1/4 cup Hazelnuts
1/4 cup Macadamia nuts
1/2 cup Almonds
2/3 – 1 cup Almond butter
1/2 cup Dried apples
1/2 cup Dried currants (or raisins)
Sea salt

Add all the nuts to a plastic ziplock bag and use a hammer to break them up into smaller pieces.

20140224-222510.jpg

Then pour them, as well as any remaining dry ingredients to a bowl, and mix so they are well combined.

20140224-222516.jpg

add the almond butter and mix until it forms a batter and everything is well dispersed and combined.

20140224-222525.jpg

Take a spoon or an ice cream scoop and place a nice big dollop into paper or silicon cupcake cups.

20140224-222533.jpg

In a sauce pan, melt the coconut oil over low heat and grate in the coconut butter. Alternatively you can warm it so that it is soft and add it. Stir often and add the cocoa powder, stirring until combined.

Pour into the cups, and sprinkle with sea salt to finish. Then refrigerate for at least 30 – 45 minutes until the chocolate solidifies.

20140224-222538.jpg

Enjoy!

20140224-222543.jpg


%d bloggers like this: