Friday, March 23, 2012
Recipes I've Been Meaning to Post
Okay, it's been a while since I've had the time, energy, or motivation to do some primal chick cooking. However, Spring Break has SPRUNG up in here, yo. I've done a little (read-very little) cleaning, some studying, a tiny bit of writing, and I took a whole afternoon to cook some new things! My tummy is full of primal deliciousness, and I'm a happy girl. Now I'm going to go curl up with a good book somewhere and pretend school doesn't start up again on Monday.
CINNAMON SWIRL MUFFINS
2 1/2 c almond flour
1 tbsp. coconut flour
1 tsp. ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 c plus 1 tbsp coconut milk
1/2 c honey
2 tbsp. honey
1 tbsp cinnamon
1 tbsp. melted coconut oil
Preheat the oven to 325F. Mix together all the dry ingredients. Add the wet ingredients and mix well with a whisk. Divide evenly into 12 muffin cups. You can use muffin liners or wipe your silicone muffin pan with melted coconut oil and use that. They pop right out. Mix the topping ingredients together in a separate bowl and drizzle over the tops of the muffins. Bake for 20-25 minutes until golden brown.
Okay, these smell like heaven when they're cooking. They are moist and chewy, and my girls all loved them. Definitely a win.
Original link here
PALEO MAYONNAISE from Everyday Paleo
1 tsp yellow mustard
2 tbsp. apple cider vinegar
1 tsp sea salt
1/3 tsp cayenne pepper
2 c olive oil (not extra virgin, just plain olive oil)
Use your food processor or blender for this one, and put on your big girl panties and grow some patience. It's easy, but you have to go sloooooowly.
Mix eggs, mustard, and vinegar in the blender until well mixed. Then, leave the blender or processor running and begin adding oil drop by drop or in a slow drizzle. This takes time, but it will begin to come together. I think all told, it took about 15 minutes or so. When all the oil is added and the mayo has the desired consistency, add in the salt and cayenne.
This made enough to fill two small mason jars and still have enough to make my egg salad recipe. They say it keeps up to a week or so in the fridge. It tasted SO much better than any store bought mayonnaise I've ever had, and there is no soybean oil in it. You can also get creative and add all kinds of things to make sauces or dips.
Originally from Sarah Fragoso's Everyday Paleo. This link will show you a demo of her making the mayo. Visuals are good.
PRIMAL BLUEPRINT TUNA SALAD W/CRANBERRIES
12 oz. tuna packed in water
2 stalks celery, diced
1/4 c. diced red onion
1/4. c homemade mayo
1/2 c. dried cranberries (no sugar added)
salt/pepper to taste
Mix it up. That's it. It's not neurosurgery up in here or anything here, people.
Originally from The Primal Blueprint cookbook
PRIMAL BLUEPRINT JALAPENO EGG SALAD
6 eggs, boiled, peeled, and chopped
1/2 c homemade mayo
1 jalapeno, seeded and chopped
1 tbsp lemon juice
salt/pepper to taste
To make the perfect boiled eggs, put raw eggs in a pot and cover them with cold water. Set them on the stove, and turn the heat on medium high. Bring them to a boil, then cover them and turn off the heat. Wait 15 minutes, pour out the hot water and add ice and water to shock them. They peel so easily after this. Seriously. Would I lie?
Again, mix all the ingredients. Voila!
This egg salad isn't overly spicy. It's got a little kick to it, but not mouth-burning. The lemon and jalapeno are a great flavor mix in this. I imagine adding some crumbled bacon into this mixture might be a taste of heaven.
Originally from The Primal Blueprint Cookbook
And if you're wondering what you're going to eat these fabooboo salads on, here's a recipe for a crepe-like wrap that can be used like a tortilla.
SWEET OR SAVORY WRAP
12 eggs (yes, a whole dozen. NO. LIE.)
4 tbsp coconut flour
1/8 tsp sea salt
coconut oil for frying
In a blender, mix eggs, flour, and salt. The blender takes out all lumps that coconut flour tends to have, especially since you store it in the fridge. Let it sit for a few minutes so the flour will soak up all the egg it will hold. It will look thin.
Heat a tsp of oil on medium-low heat in a nonstick skillet. I have an 8 in. crepe/omelet pan I got for about $15 and it is the BOMB for making these. Add 1/4 c of the batter to the pan and swirl it to coat the bottom of the pan. Let cook for about 2 minutes until batter sets. Carefully flip and cook for about 2 more minutes. Slide into a plate lined with wax paper, cover with another piece, and you can stack them this way as you go.
Flipping these little buggers takes practice. I broke the first 2, but then got the hang of it. A couple of thin spatulas does the trick.
These taste slightly eggy, and I've found a couple of other paleo/primal crepe recipes that use just egg whites or more coconut/almond flour that I may try. These were pretty yummy, though. You can wrap meat and salad greens, tuna salad, or almond butter with strawberries. It's just like a sandwich. NEW lunch ideas! YAY!
Originally from Keeper of the Home website
I tried a different wrap/crepe recipe and loved it even more. The above recipe is very good, but it is very eggy tasting. This next one is more of a bread/tortilla texture. We had wraps with egg salad last night, and I used them for breakfast burritos this morning. For lunch, girl #3 put leftover pork loin, salad greens, and cheese with some homemade mayo. Fabulous!
8 egg whites (I used the kind from Egg Beaters, but you could scramble the yolks with some butter and use them as a filling.)
2 tbsp melted butter
4 tbsp coconut flour
1/2 c coconut milk
butter or coconut oil for cooking
These directions looked a lot more complicated, but I just threw the egg whites in the blender and got them frothy before adding all the rest of the ingredients. Heat skillet to medium and put in a little bit of oil or butter. Again, this depends on your pan. I have a nonstick that needs very little. Pour about 1/4 cup of the batter into the pan and swirl it to coat the bottom. Cook until the edges start to curl and it bubbles a bit. Using a wide spatula (or two), flip it and cook about a minute longer. These were tougher and easier to turn than the others. They also didn't break when wrapped around a lot of fillings. You could add vanilla and honey to this and make them sweet, but it isn't necessary. We filled some with almond butter, strawberries, and honey for dessert. Worked just fine for us!
The batter looks very thin and white at first.
Beautiful, aren't they? Recipe came from The Primal Blueprint Cookbook.