Tag Archives: no added sugar

Breakfast Herb Lembas

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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

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Bake for about 15 minutes – until golden brown

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

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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


Meatball Parmy Bake

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So I was looking to make a big ol’ tray of meatballs in sauce, and decided to make a sort of cheese-less meatball parmesan. The best way I knew to do this, was to use some of the macadamia ricotta ( which you can find in This Recipe ) … It was pretty darn awesome, and definitely a nice change of pace from what I normally do. It was also nice that it had that “stuff I used to eat” nostalgia factor, without being too silly. The meatballs were spiced almost like a breakfast sausage, and overall it was really simple to make.

Meatball Ingredients:

  • 2 lbs ground beef ( 75% lean)
  • 2 eggs
  • 2 tablespoons coconut flour
  • a LOT of black pepper and sage
  • some salt, thyme, and paprika.

Preparation:

Combine ingredients and form into medium-sized meatballs.

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Bake at 375 degrees for 30-40 minutes, rotating once in the middle.

Add a large can or bottle (26 oz) strained tomato and sprinkle with oregano, thyme, basil, and add a few bay leaves.

Dollop a spoon of the macadamia nut ricotta on top of each meatball and maybe between groups of four or something.

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Return to oven and bake another 15-30 minutes. Ricotta should get to be a nice golden hue.

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Chocolate PowerGather Cups

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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.

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

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

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

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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.

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Enjoy!

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Unsweetened Cocoa Almonds

Love it! Three words: Easy Cocoa Fix! I love finding ways to incorporate chocolate, in healthy ways, into snacks or foods. Knowing that chocolate is a lot of people’s downfall, I love finding ways to make  it fit into something like the Whole Life Challenge or a good clean paleo lifestyle. Guess what, it’s easier than you think! The only catch? You better like dark chocolate. I  personally love it, and I have no problem with really dark chocolate, so keep that in mind since there is absolutely NO SWEETENER in these. It has a nice bitterness to it, but sometimes that’s what I’m looking for. If you want to add sweetness, I would suggest adding some coconut butter or shredded coconut. Anyway, these are simple and only have a few ingredients:

  • 4-5 handfuls of Raw Almonds
  • 2-3 tablespoons of coconut oil
  • 1/4 cup of unsweetened cocoa powder
  • Himalayan Sea Salt

I made two different batches, but they started out the same: Melt some coconut oil.

For the first batch, My Roasted Cocoa Almonds, I tossed the almonds in a bowl with the coconut oil, and stirred until they were all well coated and shiny.

Afterwards, I put the cocoa powder into a container, added they oil coated nuts, covered, and shook, until they were all well dusted with the cocoa powder.

Then I placed them on a cookie sheet lined with parchment paper, and roasted for about 15 – 20 minutes at 250 degrees.

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I still had some oil left in the bowl, so I made a second batch, this time of Cocoa Covered Almonds with Sea Salt.

They started out the same, since I just stirred them around in the leftover oil. They even ended up in the same container which still had some cocoa powder left. However, I added a little more.

After I was done shaking them, for whatever reason, they were less dusted, and more wet. I guess the chocolate just combined more with the coconut oil. My guess is that the ratio of coconut oil to chocolate was more even, instead of there being 1/4 cup (or more) like before, there was probably only 1/8 cup of cocoa powder in the container.

Since they were more wet and thickly glazed with chocolate, I decided to try keeping them raw. I placed them on a parchment paper lined plate, sprinkled them with a generous amount of Sea Salt, and placed them in the refrigerator for 15-20 minutes. The chocolate hardened around them, and they were fused together in a chocolatey cluster, so it was fund to share, and eat, and break pieces off. This version was actually my favorite of the two. I think it was the salt.

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They were such a hit. My one friend that was over preferred the roasted ones, and Mike and I preferred the raw, cold, salted ones. I would honestly make both and decide for yourself!


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.


Paleo Chocolate Covered Banana Almond Bites

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My love affair with banana and almond butter as a combination, started a few weeks ago. Back then it was just a sliced up banana with a heaping spoonful of almond butter on top, it was simple and it was good! Then I came across this recipe. It was originally posted by Racing and Saving Mama on her Facebook.

“Slice Up bananas and spread a little peanut butter in between. Freeze for one hour, then dip in chocolate. Refrigerate for another 10-15 minutes and boom you have an awesome snack”

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Her’s are obviously prettier… But anyway

So of course I had to put my own spin on it. ALSO I made it Whole Life Challenge compliant! So go ahead and feel indulgent, because it’s totally ok.

Ingredients:

bananas, sliced
Almond Butter
2 tablespoons Coconut Oil
2 Tablespoons Coconut Butter
2 teaspoons Unsweetened Cocoa Powder.

Like she instructed above, I sliced the bananas. I used almond butter, since I generally don’t eat peanut butter (peanuts are legumes) but you can technically use either. I say almond butter all the way. Then I popped them in the freezer.

When it was almost time to take them out, I melted the coconut oil and coconut butter (which is like concentrated coconut cream, and has a lot of natural sweetness to counter the bitterness of the cocoa powder) over medium heat. I used a glass bowl suspended over water I was heating in a saucepan. Then I mixed in the cocoa powder until everything was combined.

I took the chocolate off the heat, and took the banana/almond butter sandwiches out of the freezer. Then, I dipped them nd rolled them around until they were covered. Into the refrigerator they went for 20 min.

They….were….so….good! They weren’t the prettiest things, certainly not as pretty as her’s in the picture, but they tasted like gold. Sweet, creamy, chocolate goodness, without all the guilt! Even Mike was surprised at how good they were…and the chocolate, I might just stick that combo into a mold and see what happens!

Next time I make them, I’m going to use parchment paper. I just put them in a Tupperware to harden, and they stuck to the bottom. This would have been fine, but the chocolate broke a little if I squeezed too hard to pull them off. They wer


Hunter-Gather Jerky Bars AKA “Meat Cookies”

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Holy wow these are definitely one of my favorite and best creations. They are way addictive, and at least in my house, don’t last very long! Best of all, they are a great protein rich snack, and while I don’t know how long they last out of the fridge, they should be a pretty safe and easy energy source on the go. They aren’t as dry as traditional jerky, they are a little softer, but they are still dehydrated, so they should be pretty well-preserved. Just refrigerate, as dehydrator jerky from what I understand, doesn’t have that long of a shelf life.

Batch #1

My first batch and second batch were slightly different. Mainly because the first batch had a higher fat content (25%) and wasn’t dehydrated as long. The flavor was great, and I think the sweetness of the fruit dispersed more because of the higher fat content, but they didn’t dry as well. I wouldn’t recommend using more than 15% fat because of this. I ended up, after 12+ hours in the dehydrator, sticking them in a hot oven to ensure they were cooked through, and to render away some of the extra fat. Some minor roadblocks, but overall a huge success. They didn’t even make it to the refrigerator because they were devoured so fast!

  • 1 lb ground beef, I used 75% lean from US Wellness Meats
  • 1/4-1/3 cup dried apple (unsweetened, unsulphered) pieces
  • 1/4-1/3 cup dried currents or raisins (unsweetened, unsulphered)
  • 2 heaping tablespoons almond butter
  • 2-3 tablespoons chia seeds
  • Cinnamon, salt, pepper, a little cumin, thyme

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Batch #2

The second batch was a double batch, since they went so fast the first time. I used more fruit and added pumpkin seeds to the mix. You can play around with the nut/seed/fruit ratio depending on how sweet you want them. Here, the dried fruit gives it a hint of sweetness, against the nutty seeds and savory beef. They were a little less sweet, but I liked them more in the end.

  • 2 lb grass-fed ground beef 85% lean, Trader Joes
  • 1/3 cup dried apple
  • 1/2 cup currants
  • 1/3 cup raw pumpkin seeds
  • 1/3 cup almond butter
  • 1/4 cup chia seeds
  • Cinnamon, cumin,salt, pepper, thyme, paprika, turmeric

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These dried nicely, and I didn’t need to finish them in the oven. I would definitely recommend using the leaner beef. I dehydrated them for a good 18 hours without touching them.

Prep Instructions:

  • Mix together and roll or press out to 1/8-1/4 in thick
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  • Cut into strips, separate, and press the edges to smooth
  • Arrange on dehydrator rack and dehydrate for 15-18 hours

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  • You shouldn’t have to even use the oven, but if for whatever reason (too much moisture in the house, too thick, too much fat etc), after 15-20 hours there is still a little pink inside, just blast them in the oven at 450 for a few minutes. I think if you use beef with a lower fat content, you shouldn’t have much of a problem.

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