Thursday, August 2, 2012

Hide Yo' Recipes, I'm Stealin' Everything Up in Here!

Okay, new recipes! I refer to them as stolen, because I have just not had the time to be a domestic goddess this summer. I DO have that potential, though. If someone would just pay me to stay home and cook, I know I’d be just darling at it. I am including a couple of paleo/primal dessert recipes. I feel the need to post a warning with these, though. Just because they’re grain and sugar free doesn’t mean they’re the best food choice you can make. They are healthier, but still meant as an occasional treat. Moderation is your friend. Got it? Okay then, enjoy!

Pizza Frittata

12 eggs
Tomato sauce-I make my own (so easy), but if you can find some made without sugar or additives, go for it
Italian seasoning
Fresh mozzarella- buy it whole and shred it yourself. They coat that preshredded stuff with cellulose. I don’t know what that is, but it sounds nasty.
Toppings of your choice- peppers, onions, olives, sausage, pepperoni, mushrooms, whatever.

Frittatas are fantastic, easy meals that feed a bunch with very little work. They’re also pretty cheap, so yay for that. I’ve got six people in my house that demand weird things like meals everyday. The nerve! Anyway, you need a nonstick pan that can also go in the oven for these. Actually, you need one for a lot of recipes, so just go invest in one. You won’t be sorry.
First, heat the pan on the stove on medium heat and preheat the oven to 375F. You can add a little oil or butter if you want, but if your pan is nonstick, you don’t really need it. If you're using sausage or meat, browning it in the pan first and removing it gives you some tasty oil to use! Scramble up the eggs until frothy, and then pour into the pan. Let it sit and cook for about 4-5 minutes. If you don’t let it set up, the toppings will sink to the bottom. When it looks almost cooked through (like an omelet), turn off the stove, sprinkle the frittata with Italian seasoning, and spread the tomato sauce over the top. Add toppings and cheese, and then move it into the oven. Bake just long enough to melt the cheese and heat the toppings (about 5 minutes). Cut into wedges and enjoy. This is even good reheated, and can be frozen. You can top a frittata with just about anything, so try it with chicken and red onion with smoked cheddar. I think smoked salmon and dill with goat cheese might be fabooboo, too. If you’re dairy free, leave off the cheese. Just experiment!
I took this picture. My pan is made by Berndes, and I've had it for AGES. I think it was an incentive from work when I worked in a gourmet kitchen shop twenty years ago. Holy crap, I'm old.

Pizza Crusts

Speaking of pizza, I have two different crusts I’ve used. One is primal, and is made of cheese. It’s unbelievably good. The other is paleo, and dairy free. It’s good, too. It just depends on your personal preferences as to which you’ll like better. Both require parchment paper, and I’ve found it comes in handy for other recipes, too. So, like the pan I mentioned above, it’s worth having some in the house.

Cheese crust ingredients:
2 c shredded mozzarella
1c shredded Cheddar
3 eggs
1tsp garlic powder
1tsp Basil

Preheat the oven to 450F. Mix ingredients together in a large bowl. Spread thinly on a 16 in. pizza pan or small rectangular cookie sheet lined with greased parchment paper. Bake for 15-20 min. Check after 10 min. If the edges start to get too dark, turn it back to 400. It needs to be golden brown and crispy. Take it out, top it, and broil for a few minutes. Done. Yummy!  I also make several individual pizza crusts with this recipe and store them until the kids want pizza for lunch. They freeze well. I get about 6 small crusts per recipe. These are really close to a thin crust pizza. It’s crunchy and sturdy enough to be held in your hand instead of having to use a fork.

Coconut Flour crust ingredients:
3 eggs
1 c water or coconut milk
½ c coconut flour
Italian seasoning
garlic powder

Preheat oven to 385F. Mix the eggs and water or milk together. Slowly pour it into the flour and mix well. Add the spices to your taste. This should form a batter a bit like pancake batter. If it's thick and sticky, add more liquid. Pour over parchment paper (A MUST!) in metal pan of your choice. Bake for 25 minutes at 385F, check. It should be getting brown, maybe even a bit scorched on edges. You may have to bake longer, depends on your oven. Remove when golden brown. Add sauce, toppings, and spices to taste. I use Italian seasoning mix, covering the top of the crust after adding about 4 oz. of tomato sauce. Then add the toppings and cheese, if you use it, baking at 375F until cheese melts or toppings are heated through. This recipe is from my friend Brian, who has been primal WAY longer than I have. He’s gotten this thing down to an art form. When he sends a recipe and says, “Try this!” I know it’s going to be good. This crust can also be topped with ham or turkey and veggies and eaten like an open-faced sandwich. A little paleo mayo and you’re gold. You’re welcome.
 This is the cheese crust. I think I need to go make some. Now. Don't you love my fine china?

Spicy Chicken Legs

6 chicken drumsticks-free range, if you can.
2 tsp Chili powder
3 Tbsp olive oil
1- 1 ½ tsp sea salt
¾ tsp ground black pepper
½ tsp ground coriander
1 tsp ground cumin
½ tsp ground cinnamon

Preheat the oven to 450F. In a medium bowl, combine 1 Tbsp of the oil with the spices, salt, and pepper. Mix them to make a paste. Add the drumsticks and rub the spice paste over them, making sure to coat them thoroughly. Set them aside. On the stove, put a large ovenproof pan over medium heat. Allow the pan to heat up for 45 seconds or so before adding the other 2 Tbsp of olive oil. Heating the pan first before adding oil helps prevent sticking. Heat the oil for about 30 seconds before adding the drumsticks. Brown both sides of the chicken for about 3-4 minutes per side. Once you are done browning the drumsticks, put a lid on the pan and put them in the oven. Bake for 25 minutes.

These aren’t super hot, but they’ve got a great kick to them. I got some shredded cabbage, tossed it with a little diced pineapple, olive oil, and green onion, and served the chicken with that. My girls loved this, which means it is a “make again” meal.
 Originally found on Just look at the spices on that. My mouth is watering. 

Lettuce Wraps

This is my new favorite lunch idea. Go get a package of those huge romaine lettuce leaves. Our HEB carries them already cleaned and stacked up, ready to go. Fill these with whatever your little heart desires. At the moment, I am obsessed with roast turkey, pear, walnuts, blue cheese, and dried cranberries. I’ve also used leftover pulled pork and broccoli slaw. Avocado with turkey and tomato is the bomb. Dice up chicken breast, add some matchstick carrots and sprouts, throw on some gluten free soy sauce, and add some chilies. Thai! Really, the variety is endless. It’s also a great way to use leftovers. Those chicken legs I posted above? Tear the meat off the bones and throw them in a wrap the next day with some of the pineapple cabbage salad I mentioned. Lunch in minutes, just like a sandwich but without the gut-killing grains and sugar. Woo hoo!
 Seriously, doesn't this look refreshing? It's hot outside at my house right now, y'all. If I can make something this fabooboo without turning on the stove, I'm going for it.

Paleo Brownies

1 cup Dark Chocolate Chips (65% or more) or Enjoy Life Chips
1/2 cup canned full fat coconut milk
1 1/4 cups almond flour
1/2 cup shredded coconut
2 eggs
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/2 cup sliced almonds


Preheat oven to 350 degrees. Melt chocolate and coconut milk in a small saucepan over low heat. Once the chocolate is completely melted, remove from the heat. Add the chocolate and coconut milk to a mixing bowl, add in the eggs and mix well.  Now add in the almond flour, baking powder, and sea salt. Next, add in the shredded coconut and continue to mix. Grease an 8×8 baking dish with coconut oil. Pour batter into the baking dish then sprinkle with 1/2 cup of sliced almond over the top. Get a small handful of shredded coconut and sprinkle over the top, as well. Bake for 25-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.  Slice them into squares, and you have brownies. You can also find a paleo frosting recipe (they are out there, and delicious) and simply ice the thing and serve it as a cake.
We’ve made these for parties and things, and nobody ever guesses they’re paleo brownies. They are ridiculously rich. Like I said, this is a fantastic occasional treat. If you’re celebrating a birthday and want to avoid the awful sugar headache that will now accompany the craptastic, sugar and grain-based cakes traditionally served, go with this instead. If you’re really craving sweets and it’s come down to these or hitting up the local bakery for a dozen cream puffs, make these. Just don’t have them for breakfast every day.
Originally found on You don't have to top it with the coconut, but don't leave it out of the batter. It helps hold it together. These are so rich, I really can only eat just one. At a time. :)

Paleo Chocolate Chip Cookies


1 1/2 cups sifted blanched almond flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons coconut oil, melted (melted, not softened)
1/2 teaspoon vanilla extract
1/4 cup maple syrup
1 whole egg
1/2 cup Enjoy Life chocolate chips, or dark chocolate (at least 73%) chips.


In a bowl, mix your almond flour, baking soda, and sea salt. In a separate bowl mix together your melted coconut oil, vanilla extract, room temperature maple syrup, and room temperature egg (It makes a difference, I swear). Incorporate your wet ingredients into your dry ingredients, and then add your chocolate chips.
After everything is mixed, preheat your oven to 350F and refrigerate your batter for 30 minutes.
Once the 30 minutes are up and your oven is heated, line a cookie sheet with parchment paper (see, I said you needed some!) and roll your dough into even balls-to whichever size you desire. I made mine pretty small, about silver dollar size.
Put them in the oven for about 5-7 minutes, then take them out and slightly flatten them with the back of a spatula. Put them back in the oven for about 5 more minutes, or until they look done. Take them out RIGHT when you see just a hint of golden brown. If you do that, they won’t look done, but they are-and they’ll be soft and chewy. Even after they’ve cooled off!  Remove from the oven and set on the counter to cool.
These taste almost exactly like regular chocolate chip cookies. They have a slightly nutty texture, and would be great with chopped pecans in them. This recipe makes about a dozen cookies, depending on the size you make them. The best thing is they DO NOT trigger cravings, and you can stop with one or two without devouring the entire batch. Same with the brownies. It truly is the flour and sugar in those things that gets you, and not the chocolate. That’s the best news ever. 
Originally found on A glass of unsweetened vanilla almond milk goes with these PERFECTLY. The occasional splurge doesn't have to poison you. I keep telling myself this. 


  1. Hey, Shani, have you found dried cranberriees without sugar in them? All the ones I see have sugar, and I've looked at all the regular stores.

  2. I found them, but I'm not sure I remember where. They were in bulk. Try the bins at HEB or at Basic Foods. It was one of those places. I lean toward HEB, because I hate Basic Foods.

  3. This paleo pizza crust recipe...bake at 385? Just making sure it's not a typo...

  4. Made the coconut flour crust. Me and mine did not like it. I think I'll try the cheese crust next time. This crust was too sweet for me.


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