Chicken Meatballs

These come from the website: http://www.elanaspantry.com/spunky-coconuts-chicken-meatballs/ 

I, of course, didn't feel like running out to get some grass fed chicken breast so I used my grass fed beef instead to make these.  I thought they were VERY good (otherwise they wouldn't be posted here)  :)

• 1 cup zucchini, chopped (about 1 zucchini)
• 1 cup carrots, chopped (about 2 carrots)
• ½ cup parsley, coarsely chopped (didn't have so didn't use)
• medium cloves garlic
• ¼ cup blanched almond flour
• 1 egg
• 1 pound boneless skinless chicken breasts ( i used 1 pound grass fed ground beef)
• 1 teaspoon celtic sea salt
• ½ teaspoon ground pepper
• ¼ teaspoon chili powder
• (I also added a bit of tumeric, cumin, basil, oregano - just because)

Preheat oven to 350°

In a food processor, pulse together the zucchini, carrots, parsley and garlic. Add almond flour, egg, and chicken.  Then add salt, pepper and chili powder and process until thoroughly combined

Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet. (i made balls)

Bake meatballs for 20 to 25 minutes. Serve

I added mine to my homemade marina sauce and served over julienned zucchini. I also ate them plain, mixed into some cauliflower "rice"...very tasty !!!

Cauliflower Pizza Crust

This recipe is a keeper :) I found it at the following website:

http://lindawagner.net/blog/2012/01/grain-free-gluten-free-low-carb-cauliflower-pizza-crust-recipe/

For the crust you’ll need:

• 1 very large head of cauliflower (about 4 cups total after steaming and processing)
• 4oz Garlic & Herb chèvre (soft) style goat cheese
• 1 egg

Toppings:

• marinara sauce of choice (I try to use brands with as few ingredients as possible)
• 6-8oz shredded goat mozzarella
• several basil leaves sliced thin (chiffonade style)

NOTE: the first time I made this I used a bit of pasta sauce for the sauce and it was perfect. the second time, I made the crust thinner (I suggest you don't) and used some salsa  I had in the fridge. I found it too wet so recommend you don't use salsa, perhaps crushed tomatoes or  something thicker but it is a GOOD idea to make sure your crust is not too thin - trial and error !!!

Preheat oven to 400 degrees.

The pics below are from the website....mine are at the end :)

Roughly chop cauliflower and process in a food processor. Mix until a fine “rice” like consistency is achieved.

Add cauliflower to boiling water to steam for about 6-7mins. Strain in a fine mesh strainer. Then place in the middle of a clean large dish towel and let cool.

Next, pull the sides of the dish towel together and twist to squeeze the remaining moisture out.

In a large mixing bowl use a spatula (or your hands!) to mix the strained cauliflower, egg and goat cheese. You can also add fresh herbs if you like, I added basil and oregano.

Combine ingredients well and transfer to a baking sheet lined with parchment paper (VERY important) . Use your hands to form a thin, even layer. you can keep the sides raised a little higher as a “crust”.

Bake in the middle rack of the oven for about 35-40mins. Once the crust is done, add your marinara and shredded goat cheese. Broil for just a few mins until cheese is melted. Remove pizza from the oven and sprinkle chopped basil on top.

Slice and serve! If you have a cooling rack, it helps retain the firmness of the crust so you can eat it easily by hand.

NOW, here are my pics!!! (the first is before baking)

after 35 minutes, I added the toppings (beef, peppers, mushroom and cheese)

I wish i had broiled it longer but I was too hungry :)

See! you can even pick it up like a real pizza crust! yum yum!!

Perfect Pancakes

This recipe comes from the website: http://www.thepaleomom.com/2012/09/perfect-paleo-pancakes.html

I made these today and the day before. But the day before, I thought I would try the recipe using bananas instead of plantains......one word of advice..........DON'T. The texture is TOTALLY different with the plantain. The ones made with banana were RUNNY and flat and greasy. Here is a pic of mine using the Plantain. From this recipe I was able to make 11 pancakes (using a 1/4 measuring cup to measure out my batter) - I think they look marvelous!

these were really good  and are now my new favorite!

Here is a photo from the site where I got the recipe. They look a little prettier than mine but I wasn't fussy pouring them onto the griddle :)

Here is the recipe!

Ingredients:

• 2 large green plantains (about 2 cups pureed) - I measured mine out :)
• 4 eggs ( I used 3 eggs with no noticeable change in recipe)
• 2 tsp vanilla
• 3 Tbsp extra virgin coconut oil ( i used 2 Tbsp with no noticeable change in recipe)
• 1/8 tsp salt (a generous pinch)
• ½ tsp baking soda
• Extra coconut oil for frying

1. Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your food processor.
2. Add the rest of the ingredients to the blender or food processor and process until it forms a smooth batter (about 1-2 minutes). I would even process longer than 2 minutes - maybe like 3-4, as the first time, i didn't process my plantains enough and the batter had chunks of plantain so the second time, i let it go a long time and it was perfect! smooth and just like real pancake batter)
3. Heat 1 Tbsp of coconut oil in a frying pan or on a griddle over medium-high heat.  Pour batter into the frying pan until your pancake is the desired size.
4. Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it (just like regular pancakes!).
5. Flip!  And cook on the second side for 1½-2minutes.
6. Repeat with remaining batter, adding a little more coconut oil to your pan as needed.

These plantain-based pancakes are not dense; instead they are so light and fluffy.  They cook quickly (about 6 minutes total, which is comparable to traditional pancakes).  They are so easy to flip that you can make them as big as your pan (I made mine 5-6” in diameter) or as small and dainty as you like.  They also happen to be nut-free (and you can sub any fat you want for the coconut oil to make them coconut free).  

Top with maple syrup, berries, sliced peaches, sliced bananas, pretty much any sliced fruit would be delicious.  Nuts or a dust of cinnamon would be good additions too!  You could throw some coconut cream on top to be extra decadent (you can take the thick fatty top part of a can of full fat coconut milk that has been sitting in a cool pantry or refrigerator overnight) ENJOY!

UPDATE: I also made these when my plantains were a little riper, not green but not yet yellow (a bit soft) and cooked them in my waffle maker. The turned out beautiful! here are the pics!!!! I prefer making waffles just for the convenience of pouring them and leaving them!!!

NOTE: I sometimes use this as a desert = simply make them fairly small (3-4 inches wide - basically 1 TBSP and a half of batter - doing this I got 20 pancakes). I then layered them, one on top of the other, with homemade fruit puree in between each one and then topped with whipped cream of choice, sprinkle of cinnamon and drizzle of maple syrup - made a beautiful desert!

Easy Raw Chocolate Bark

Made this today and glad I did. I found the recipe on the www.Detoxinista.com website.  If you are craving choc fast, this is the recipe! seriously, I doubt I will buy another choc bar!!! at least I know what's in it. Next time, I will double the recipe (maybe triple!) and add coconut and/or nuts. yum yum!

It’s guilt-free, and happens to be incredibly fast and easy to prepare. Loaded with healthy fats from coconut oil, antioxidant-rich cocoa powder, and lightly sweetened with honey, this rich, dark chocolate will melt-in-your-mouth and can be enjoyed in minutes!

Ingredients:

2 tablespoons coconut oil, softened
2 tablespoons cocoa powder
1/2 teaspoon honey

Directions:

In a small bowl, combine all three ingredients and mix until well combined. Taste the mixture, and adjust sweetness, to taste.

(I made this twice today, the first time I added some cinnamon and the second time I added some orange extract)

*It’s important that the coconut oil is not melted, or the coconut oil and cocoa powder will separate while setting. For a smooth texture, solid or softened coconut oil is best.

Place in the freezer to set for 20 minutes, then use a sharp knife to cut into bite-sized chunks.  Eat direct from the freezer and enjoy!

Avocado Mango Broccoli Salad

I made this today and really enjoyed this mayo free version! very nice and light 

• 1 ripe avocado, cubed
• 1 ripe mangoe, cubed
• 2 – 3 cups RAW broccoli, cut into bite size pieces
• 1/4 cup red onion, chopped
• 1/4 cup raisins (i used currants)
• Himalayan salt and fresh ground pepper to taste. 

(I added some chopped pecans as well)

1. Combine all ingredients. Chill and serve! 

*Make sure you have nice ripe avocados and mangoes and this salad will “dress” itself!

Homemade Paleo Chocolate

I FINALLY made this today and I'm so glad I did! this is simple and delicious!  (the ones below are what i made using a mini muffin tin (about 1/2 tbsp choc in each) with slivered almonds and the other small ones are my little dollar store mold.

Ingredients:

3 tablespoons organic coconut oil

3 tablespoons almond butter

4 tablespoons pure organic cocopowder

1 tsp vanilla extract (I used orange extract!)

1-2 tablespoons organic or raw honey (this depends on your taste and how sweet you would like it) - i found 1 tablespoon was enough

Extra: Almonds, Walnuts, Brazil nuts…whatever you love!

SEE NOTE BELOW AT END!!!

Here is a link to the video that I used from Rocofit.com (LOVE that website!)

http://www.rocofit.com/homemade-paleo-chocolate/

Mix all the ingredients together using a double boiler OR a glass bowl over a pot of boiling water (1-2 inches of water in the pot)

Place in a tin or in separate moulds and freeze for 20 minutes

Be creative! Add your favourite nuts, shredded coconut, whatever you like that will still keep it healthy.

This is a an amazing treat and is far better than any store bought chocolate because you know exactly what’s in it.  Don’t be shy with the cocoapowder, it’s full of antioxidants!

Enjoy!

NOTE:  Since I posted this, I found this comment where another follower made these changes to the recipe...I tried it and prefer her changes as follows:

Double the recipe and use 2 parts coconut oil to 1 part almond butter -so 1/2 cup coconut oil and 1/4 cup nut butter. I found when I made them equal it was a bit too soft for my preferences and was more like fudge than a chocolate bar.

Use 2 T honey for a doubled recipe and add to the bowl 1/2 – 3/4 cup lightly-salted unshelled pumpkin seeds - stretches the recipe out, plus the crunch is amazing! So it’s more like a bark than a chocolate bar that way, but it is fantastic.