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
Ingredients:
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.
Directions:
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
Directions:
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
Directions:
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
Ingredients:
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
Directions:
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 jogogym.com. 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
Ingredients:
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
Directions:
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 paleomg.com. 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
Ingredients:
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.
Directions:
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 fastpaleo.com. 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.
