Tag Archives: coconut milk

Easy Sweet Potato Savory Pudding

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Ack! It’s been another month! Forgive me ūüôā

So I’m not entirely sure what you call an unsweetened baked pudding. it’s not really a souffle, a pudding, or a custard….it’s a little of everything. Regardless, it’s beyond easy and has a wonderful comforting texture.

Ingredients:

  • 4 Eggs
  • 1 1/2 Cup Full Fat Coconut Milk
  • 1 Can Sweet Potato Puree
  • Cinnamon, Nutmeg, Allspice, Clove, Ginger [Heavy on the Cinnamon, maybe a Tbsp or 2, and a tsp or a little less or everything else]whisk or stir all the ingredients together until well combined. Pour into custard cups or ramekins, and place in a larger baking pan. Fill half way with water (but don’t get water into the ramekins!) and bake at 350 until a toothpick comes out clean. Enjoy!!

Note: I’ve also made these with added fillings, such as spinach and chicken, skipped the water bath, and baked like a creamy Quiche. Equally as awesome, and worth experimenting with!¬†

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Creamy Chicken and Mushrooms

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This is a super simple dish, easy to prepare, and packed with flavor. The earthy mushrooms are balanced quite well by the subtle acidity of the balsamic, and the sweetness from the coconut milk. I used a combination of mushrooms, but depending on budget and availability, you can simplify it.

Ingredients:

  • 1 Large Portobello cap, halved and sliced
  • 3 Large Shiitake Mushrooms, Sliced
  • 1 Cup Oyster Mushrooms, Sliced
  • 1/2 Vidalia/Sweet Onion, Sliced
  • 2/3 Can Trader Joe’s Light Coconut Milk
  • 1-1.5 lbs Chicken Thighs, Cut into Chunks
  • 3 Boneless/Skinless Chicken Breasts, Cut into Chunks
  • 3-4 Tablespoons Balsamic Vinegar
  • 1 Heaping Spoonful of Coconut Oil
  • 1-2 Tablespoons Goat Butter (Or Regular Butter) – Omit if you cannot handle dairy
  • 2-3 Tablespoons Coconut Flour
  • A Pinch of Allspice
  • Thyme, Sage, Oregano, Salt, and Pepper to taste, i didn’t over spice it

Heat the coconut oil and butter over medium-medium high heat and add the onions. Let them cook just a little, and then add the mushrooms, balsamic, and coconut milk. Once the mushrooms simmer for a while and cook down, add the chicken and seasonings. Simmer until the chicken is mostly cooked through. Add the coconut flour, and continue simmering until the chicken is finished cooking.

 


Spicy Thai Chili Cucumber Soup

 

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This is a SUPER EASY recipe that I put together while looking for ways to use my home¬†made coconut milk. I didn’t have enough ingredients to make a recipe out of Sarah Fragoso’s new book Everyday Paleo: Thai Cuisine, so I decided to just make something up and improvise, while staying a little Thai-Spired. Please adjust the spiciness to your liking.¬†the amount of Thai chili I used produced a pretty strong level of spice, and I used mostly yellow/orange and some green ones. So please adjust according to your own preference. As hot as it was, the flavors were beautifully complimentary, bright, warm, and comforting.

  • 6-7¬†whole Thai chilies – tops removed
  • 2 cucumbers, sliced thick
  • 1″ piece of fresh ginger, skin removed,¬†and sliced with the peeler into soup
  • 1/4 cup bell pepper and onion slices
  • 2 bunches or more of fresh basil
  • 2 tablespoons lemon juice
  • 1 quart¬†full fat coconut milk
  • 1/4 cup vegetable broth
  • 1-2 tablespoons maple syrup (Optional)

Add all ingredients to a pot and simmer for 15-20 minutes until the vegetables are tender.


From The Pages: Making Everyday Paleo’s Thai Coconut Pancakes

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I’m going to tell you something. I love looking at recipes! I love getting inspiration from the many kitchen geniuses out there. The problem is, I just almost never make any of them. Occasionally I’ll take inspiration from something I see, but by the time I get to my kitchen It will usually end up leading me to create something completely different and barely related. They more often help me with things like cooking time, and little prep tricks I wouldn’t think of on my own. Half the time I approach dinner on a total whim and make stuff up as I go, other times I’ll be driving home and get a crazy idea, but rarely rarely do I set out to cook from a recipe. Anyway, one of my biggest influences in the paleo/food blog world, is Sarah Fragoso of Everyday Paleo¬†. Not only do her recipes always look amazing, but she does an AMAZING podcast with Jason Seib (Author of The Paleo Coach
), that I definitely listen to on a regular basis. They are both chock full of awesome information, not only about food, but other essential things that figure into good health (sleep, stress management, proper movement). Anyway, I have her last book Everyday Paleo Around the World: Italian Cuisine
, and it’s just an incredible resource that everyone should have. I really have to utilize the book more….I need to explore the recipes a bit more in-depth…. but beyond the recipes, reading about her experiences in Italy, were probably the best part for me. She’s just a¬† fantastic author, personality, and a great resource for anyone following the paleo lifestyle and trying to get healthy. That brings me to the point (I have one right)….Very soon she is coming out with the second book in the series, Everyday Paleo: Thai Cuisine
, and I am SO very excited….I LOVE Thai Food! ¬†I highly suggest you go pre-order your copy of it now….because I’m super psyched for it to come out and I’m pretty sure the food is going to be wicked good.

Oh right, food….that photo at the top. Well, Sarah posted THIS sneak peek recipe on her blog, and they looked awesome, so I had to try them. It was fate, I even had all the ingredients in my pantry….well almost. I THOUGHT I had arrowroot flour, but apparently I ran out. Unfortunately It was too late to go out to the store, and I was already committed with half the ingredients already in bowls, So I just improvised and doubled up on the coconut flour. Everything else was exact to her recipe. Do you realize how rare it is for me to follow a recipe!! So glad I did because Holy Guacamole Yum! These were so awesome. They were almost like pancake cookies. They were so easy to make, and the sweetness from the coconut and the maple syrup was just enough where I didn’t feel toooooo guilty. I served them as a side to go with this curry, pineapple, peppers & onions, chicken thingy majiggy I made for dinner, and they were perfect. I ate a few by themselves, but then I put one at the bottom of my bowl to sop up the juices of my chicken dish, and it worked awesome for that too. Easy Peasy and Delicious…. Sarah Fragoso Rocks!

Here they are cooking, right before I flipped them ūüôā

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Paleo Meat Pie

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I guess this is my version of meatloaf. I was looking for something simple to do with 3 lbs of meat, to ensure tastiness¬†and leftovers! Some people think¬†you need¬†breadcrumbs for meatloaf, but really, that’s just filler to take away from the main star – meat! It’s totally unnecessary to add flour or breadcrumbs.¬†You CAN add nutritionally dense ingredients like¬†veggies, eggs, or coconut milk – which is what I did. ¬†Anyway, this gluten-free, grain free, hunk of meat, is a relatively easy preparation, and full of flavor and nutritional punch.

  • 3 lbs ground beef 75% lean
  • 6 eggs
  • 1/4 cup coconut milk
  • 2-3 cups sliced mushrooms (Trader Joe’s has a great frozen mushroom medley, I used 1/2 bag)
  • 2-3 TBsp rosemary
  • 1 tsp allspice
  • 2 TBsp black pepper
  • Sea salt
  • 4-5 TBsp strained tomato
  • 2-3 TBsp coconut aminos

In a large bowl, mix together everything but the strained tomato and coconut aminos. Kneed like dough, mix with your fingers, and make sure everything is well combined.

Line a 9×17 pan with parchment paper and press the meat evenly¬†in the pan.

Bake in the oven, preheated to 375, for 45 minutes.

Remove from the oven, sprinkle the coconut aminos over the meatloaf, and spoon and spread a thin layer of strained tomato over as well.

Return to the oven for another 15-20 minutes.

Cut into squares and serve.


Simple Spicy Seafood Soup

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How’s that for alliteration! Anyway, I don’t eat a ton of shellfish, just because Mike is allergic, so I don’t buy it often. However, I picked up a mixed¬† seafood bag from BJ’s , and since there were tons of leftovers from the night before, I decided to bust it out. I had a can of Trader Joe’s Light Coconut Milk already open and in the fridge, so it just seemed like a good idea to make a simple soup. I’m really thrilled how it came out, it had good heat, and a nice complexity to the spice.

Ingredients:

  • 2 cups seafood mix (squid, muscles, shrimp, scallops)
  • 3/4 can coconut milk
  • 2 tbsp lemon juice
  • 1 cup water
  • 1 cup mushrooms
  • 2 bay leaves
  • Red pepper flakes
  • 1-2 tsp Tabasco
  • Cardamom, coriander, thyme, basil, sea salt, cumin
  • 2 cups baby kale leaves

Combine all ingredients, except the kale, in a sauce pan, and cook over medium high heat. The seafood mix should be cooked through when the shrimp are opaque. I’m not sure how to gauge the squid. Once the shrimp was done I kind of just assumed everything else was also good.

A minute or two before the end, before you take it off the heat, and the kale leaves and stir.


No Added Sugar Cocoa Souffle/Custard with Cocoa Berry Sauce

I love when I decide to “wing it” and something awesome happens. I’m definitely happy with how this came out. It’s not too sweet, but I’d definitely think of it as dessert. It’s not too heavy, but still indulgent enough to be a fun after dinner treat. It’s hard to even¬† call it a treat, maybe it’s not. Honestly I’d totally have this for breakfast.¬†I also can’t decide if it’s a custard or a souffle….but does it matter?¬†Anyway, this was¬†my answer to a “birthday cake” replacement for¬†Mike, since we were looking to have a ¬†Whole Life Challenge compliant birthday for him. It’s super easy and satisfying. I used a 9×9 glass pan and we each had 1/4 of it….meaning there was 1/2 a cake left to split the next day!

Ingredients:

  • 1 can light coconut milk
  • 5 egg whites
  • 5 eggs
  • 2-3 tablespoons unsweetened cocoa powder
  • 1 teaspoon Cinnamon
  • Insides of 1 vanilla bean
  • 7 Oz Coconut butter/ cream (softened)

Prep:

Add all ingredients to a mixing bowl. Use a hand mixer and mix everything together until well combined. Pulse hand mixer, and move it around, as well as up and down as it mixes, to let a lot of air in the mix (it should have bubbles). I don’t know if this actually matters. Just make sure it’s well mixed.

Grease¬†a¬†foil lined 9×9 baking pan with coconut oil and pour in the mixture….The foil¬†isn’t totally necessary, but allowed me to remove it from the pan easily . You could also use one of those silicone baking things, or a well grease spring form pan.

Bake at 400 degrees until toothpick comes out clean, about 35 min

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Optional: I put a plate on top of the pan and flipped it over and removed the pan. Then I peeled the foil off, put another plate on top, and flipped again, so the top was back on top. It made it easy to cut, and remove slices.

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To top:

In a small sauce pan, heat a frozen berry mixture. Once it is warm, and getting juicy, add a spoon of coconut oil and a spoon or two of unsweetened cocoa powder and stir. Spoon mixture over souffle and eat!

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