I honestly love making these. It’s so easy and fun to experiment with seasonings, and it’s probably the closest I get to making something that resembles paleo bread. It’s hard for me to lump this in with paleo “junk” though, because in all honestly, it’s mostly eggs and some fresh herbs. You can put the whole whopping 1/3 cup coconut flour in, or you can decrease it, but it’s not really nut flour based at all, so I still think it’s totally legit. It’s not replacing bread for me, and I’m not using it to satisfy a “bread craving”. I just think of it as an alternate side, and something fun to switch things up with sometimes. You can make your own decision on that. You can play with this however you want in regards to seasoning, and again, if you don’t tolerate dairy, and don’t want to anger the paleo police, or if you are doing the Whole 30 or Whole Life Challenge, please go ahead and omit the goat cheese.
- 2 Handfuls of Fresh Chives
- 2 tablespoons Garlic Chive Goat Cheese
- 1 Tablespoon Goat Butter
- 1/3 Cup Coconut Flour
- 1 Sprig Rosemary
- 5 Eggs
I put all ingredients in the smoothie attachment of my Ninja Blender, and go. It makes it really easy because it finely chops and incorporates all ingredients. I don’t really know how I would do it differently, but if you don’t have a blender, finely chopping the herbs first, and mixing everything with a fork works too. Then I just pour the batter into a parchment paper lined pie pan, or square pan, and bake at 375 degrees until golden and a toothpick comes out clean. Cut and serve!
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.
- 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.
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.
I love Patty Pan squash, they are one of my favorite seasonal vegetables in the summer, Not only are they tasty, but they have such a fun shape, it’s hard NOT to get creative. I found some bigger ones at the Fairway Market that just opened up, so I grabbed them with stuffing in mind. I found some grass-fed ground beef for a reasonable price as well as some wild mushrooms, so I left with a mission for dinner the next day. If you really want to make this paleo or whole life challenge compliant, omit the goat cheese, but since my system handles it well, i decided to include it.
- 2 large patty pan squash
- 2.5 lbs grass bed ground beef chuck
- 1 onion, Chopped
- 2 cloves garlic, Chopped
- 2 cups wild mushrooms, Chopped
- 2 tbsp coconut aminos
- 1/8 cup vegetable broth
- 1/2 cup greens (I used a mixture of kale, spinach, and chard)
- Sage,pepper,salt,thyme,smoked paprika
- 2-3 Tablespoons crumbled goat cheese (optional)
Bake patty pan at 350 for about 20-30 min while mostly cooking your filling. You WILL have extra filling. You just want to soften them up so you can easily scoop out the middle.
Cut off the top, just enough to expose the seeds. Scoop out the seeds, along with a little of the flesh to form a bowl. You can chop up any flesh and add it back inside, mixed in with your stuffing. If you are going to add some goat cheese, mix it with the stuffing, and crumble a little on top as well. Bake for another 15 -20 minutes until the cheese is golden brown.
The crock pot wins again! I swear I ate this for days and didn’t get sick of it. Now ideally you would use grass-fed short ribs (Try US Wellness Meats!) but I happened to buy a big ol’ value pack from BJs this time. Short ribs are awesome, but you HAVE to cook them slow. I’ve never had any luck cooking them any other way, they always come out tough and gross, but in the slow cooker they are DIVINE. By the end they are falling off the bone and tender, and I cannot think of a more lovely way to be greeted coming in from work.
As for prep, there isn’t much. I threw the onions on the bottom, packed in the short-ribs, and threw the garlic in between. Then I piled the rest of the veggies on top, added any liquid, and cooked on low for 8-10 hours. Super simple and tasty! Be sure to go heavy on the fresh herbs and garlic!
- 4-5 Lbs Short Ribs
- 1/4 Cup Vegetable Broth
- 1/8 Cup Coconut Aminos
- 4-5 Tops/Bunches Fresh Basil
- 6 cocktail tomatoes – Halved
- 6 – 7 small Baby Bella mushrooms
- 2 small vidalia onions
- 6+ Cloves Garlic
- 1/2 Cup Celery Hearts – Chopped
- Salt, Pepper, Smoked Paprika
I love gazpacho, especially in the summer. It’s super easy to make, and served cold, so it’s perfect for a hot day. It’s also a great way to get a bunch of veggies into your day! Traditionally gazpacho is made with pieces of bread included in the mixture, and I’ve seen gluten-free versions made with rice, however I don’t think you need it, and instead I added an avocado for some creamy richness. Most gazpachos are tomato based, and this one DOES have tomato included, but I used a yellow, and a green heirloom variety, so it stayed a nice green color. I also went heavy on the other veggies, so it really was vegetable based rather than tomato based.
- 1 red onion – quartered
- 2 large tomatoes – red, yellow, green heirloom, doesn’t matter, quartered
- 8 large radishes – halved
- 2 bell peppers – seeded and quartered
- 2 cucumbers – halved lengthwise and cut into thirds
- 1 avocado
- 1 bunch celery hearts
- A generous amount of basil and mint (I used A Lot – but season to taste)
- Some oregano, thyme, and cilantro (season to taste)
- 1/3 cup olive oil
- 1 tbsp lime juice
- salt, pepper
After lightly prepping the ingredients, the rest couldn’t be any simpler! Add all ingredients to a blender, and blend!
Please note, if you don’t have a high powered blender like a Ninja Kitchen Systemor a Vitamix, you might have too chop things smaller. Chances are you will have to blend a little anyway to make room as you go.
Blend until everything is liquefied and well combined. Chill and serve.
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!
- 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
- Boil cauliflower for 5 min and run under cool water until you can handle
- Mix marinade ingredients and roll cauliflower until coated
- Spoon some into the underside of cauliflower
- Place cauliflower into a square glass pan and pour marinade over
- Bake at 400 degrees for 60 – 90 minutes until golden brown. Midway through, spoon some of the marinade that dripped back on top and spread