Paleo Sandwich Bread 1. Preheat oven to 300 degrees Celsius. 2. Grease a loaf pan with coconut oil and sprinkle 1/2 tsp of coconut flour on bottom of pan. 3. In first bowl, sift together 1/4 cup coconut flour 1/4 cup almond flour 1/2 tsp sea salt 1 tsp baking powder 4. In second bowl combine with fork: 3/4 cup smooth cashew butter 3 large eggs 1/4 cup almond milk 2 1/2 tbsp apple cider vinegar 5. When oven is at temperature, pour bowl 1 into bowl 2 and mix by fork until well combined. 6. Immediately pour mixture into loaf pan and bake at 300 degrees Celsius for 45 minutes on middle rack. 7. Cool completely before removing from pan and use a butter knife to loosen sides. You can cut directly in the middle of the loaf to help ease loaf out without breaking. Slice your bread with a serrated knife and store in the fridge or place in a freezer bag in freezer until needed. This bread toasts best in toaster oven. Notes: Apple cider vinegar and baking soda react together so you cannot mix all ingredients in one bowl until the very end. Do not open the door during bake time as it will interfere with the consistency of the bread. This recipe was baked in a glass loaf pan. If your loaf pan is dark, cooking time will be less. Aim for approximately 35 minutes and do toothpick check.
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Strawberries are in season, so I thought you might like to have a good shortcake recipe. This comes from www.elanaspantry.com. I did make a couple of small changes to it. Ingredients: 1 1/2 cups blanched almond flour 1/4 cup coconut flour 1/4 teaspoon sea salt 1/2 teaspoon baking soda 3 eggs 1/4 cup honey 1. Preheat oven to 350 degrees. 2. In a medium bowl combine almond flour, coconut flour, cacao powder, salt and baking soda. 3. In a small bowl combine the eggs and honey. 4. Pour the eggs and honey into the dry ingredients and mix well. 5. Scoop out about 2 heaping tablespoons of batter and place on a parchment covered cookie sheet. I chose to spread my dough around a little. 6. This will make 12 biscuits. These do not raise like regular biscuits. 7. Bake for 12-15 minutes. 8. Cool. 9. Slice a cooled biscuit horizontally and layer with whipped cream and strawberries. Paleo Whipped Cream Ingredients One 15-ounce can full-fat coconut milk 1 tablespoon sugar or more to taste (optional) 1 teaspoon vanilla or more to taste (optional) Equipment Large bowl Hand beaters or a stand mixer Instructions 1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight. 2. Open the can of coconut milk. There will be a firm, waxy layer on top. 3. Scoop out this firm layer coconut cream that has solidified at the top of the can. 4. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.) 5. Place this cream in the bowl of a stand mixer, or a large bowl. 6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes. 7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using. 8. Serve Broccoli Chicken Bacon Alfredo Recipe 1 large spaghetti squash 2 lbs boneless skinless chicken thighs (you can also use chicken breast) 7 slices nitrate free bacon cut in pieces 1 cup coconut milk 3 tsp dried basil 3 tsp dried parsley 2 tsp garlic powder 2 tsp dried oregano 1 tsp thyme 1 head fresh broccoli (chopped) salt and pepper to taste coconut oil or olive oil Parmesan cheese (optional) 1. Preheat Oven to 375 degrees. Put squash in a baking pan and bake for about 1 hour 15 mins depending on size. You can use your oven mitt to squeeze it when done to see if it’s soft, if not cook a little longer. 2. Let squash cool for about 10 mins, then cut in half with a knife and let it cool some more. I usually cook the squash all by itself hours before dinner to get it ready. Get a large spoon and scrap all the seeds out. It’s just like a pumpkin. (pic shown below) 3. When squash is cool enough for you get a fork to start scraping all the spaghetti squash out, and put into your casserole dish. (shown below) 4. You can basically just make spaghetti by adding your meat and sauce and be done, but we are going to take it a step forward. When you are done scraping it all out set aside, and now you can work on your meats and sauce. 5. Cut up your chicken into bite size pieces and cook in large sauce pan with coconut oil or olive oil for about 10 mins. Add salt, pepper and oregano to season. When done, pour all into a separate large bowl. 6. Now take your chopped bacon and throw it into the pan and cook until crispy. 7. When bacon is done, leave it in pan and add your canned coconut milk and all spices and cook for about 5 mins, then throw in your chopped chicken and chopped broccoli. If you add more veggies your sauce will not be as thick, so if you plan on adding a lot of veggies I would increase the sauce mixture. 8. Cook for about 2 more minutes then dump all of it into your casserole dish where your spaghetti squash is waiting. Use a fork to mix it all together. 9. Cook on 375 degrees for about 30 mins. Top with Parmesan cheese (optional). This is a great meal you can make on Sunday and freeze for dinner one day during the week! Enjoy! Thanks Kim for sharing this recipe with us! It was great! Egg-Fit Muffins Ingredients 12 - Eggs 1 Cup - Chopped Veggies (Broccoli, Spinach, Bell Peppers, Tomato, etc) 1 Cup - Cooked Ground Beef, Bacon, Sausage or Chicken Breast Salt and pepper Cayenne Pepper (optional) This recipe makes about 12 muffins. 1. Preheat the oven to 350 degrees. Grease muffin tin with Coconut Oil. 2. Cook up your meat. This recipe will take about 8 pieces of bacon, but you could always make more to add extra (or just to eat bacon while the eggs are cooking :) Chop up the bacon or chicken breast into little pieces when cooked. 3. While the meat is a'cookin, chop up your veggies. add what you like. I like to throw in a variety, depending on my mood that day. Note* If using broccoli it is a good idea to steam it before adding it to the mix. 4. In a large bowl, whisk the eggs together with salt and pepper to your liking. (I like to add some Cayenne pepper too) Add the meat & veggies and mix until combined well. 5. Pour the egg mixture into muffin tin. Bake for 20-25 minutes until the eggs are fluffy and a toothpick inserted in the center comes out clean. (Note: We turned on the broiler for a few seconds to brown and crisp the top of the muffins.) 6. Eat eat eat! Pumpkin Pie Bars Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 6 Ingredients For the crust 6 dates, pits removed 1 cup almond butter 2 eggs 2 tablespoons honey 1 teaspoon vanilla extract 1 teaspoon cinnamon pinch of salt For the filling 1 (14oz) can pumpkin puree ½ cup canned coconut milk ¼ cup Coconut Cream Concentrate or homemade coconut butter, melted to be just a bit soft 3 tablespoons Coconut Oil, melted 3 tablespoon maple syrup 1 teaspoon cinnamon ¼ teaspoon nutmeg ⅛ teaspoon allspice ⅛ teaspoon ground ginger 1/16 teaspoon ground cloves (don’t measure, just splash) pinch of salt For the toppings ½ cup pecans, roughly chopped 2 tablespoons Coconut Oil 2 tablespoon maple syrup ½ teaspoon cinnamon pinch of salt Instructions Preheat oven to 350 degrees. First we will make the crust. Add your dates and almond butter to a food processor and pulse until it breaks down together. Then add your 2 eggs, honey, vanilla extract, cinnamon, and salt and puree until smooth. Grease an 8×8 glass baking dish with some coconut oil and pour in your crush. Use a spoon to smooth off the surface and level out all over. Place in oven to bake for 12-15 minutes or until crust is firm and cooked through when you poke it with a toothpick. Then let cool. While your crust is baking, make your filling ingredients. Add your pumpkin puree along with all other ingredients and puree until completely smooth. Coconut cream concentrate should be incorporated in, not chunky. When your crust is cool, top it off with your pumpkin puree filling and smooth evenly through. Last but not least, make your topping. Add 2 tablespoons of coconut oil to a small skillet to heat under medium heat. Then add your chopped pecans. These will burn easily so be careful. While constantly mixing the pecasn, add your maple syrup, cinnamon, and a bit of salt and continue to stir until pecans have roasted a bit. About 3-4 minutes. Pour pecans on top of pumpkin puree filling. Set in freezer to cool for 20+ minutes. Cut and serve. Keep in fridge or freezer to keep intact and from melting. Paleo Chicken Fajitas Ingredients
Paleo Caesar Dressing (must use the same day due to raw egg) 1 egg ¼ cup olive oil 2 garlic cloves ¼ teaspoon mustard powder ½ teaspoon honey ½ teaspoon lea and Perins Worcestershire sauce (this is important for flavor) dash of salt and peper Blend all together in magic bullet or blender. Avacado-Cilantro-Lime Dressing 1 small ripe avocado juice of 1 lime 3 Tablespoons water AND Olive Oil 1 clove garlic, grated/mashed 2 Tablespoons fresh chopped cilantro salt and pepper to taste Ingredients: 3 Chicken Breast 2 cans coconut milk Red Curry paste (I got it at Superstore) 1 small yellow onion 1 green pepper 1 red pepper ½ head of cabbage Put all the ingredients in the crock pot and stir (put all the stuff in the crockpot the night before as my mornings are busy and all I had to do was take it out of the fridge and plug it in.) Turn on crockpot to low heat if you will be gone all day or high if you want it done earlier for lunch. ENJOY!!! My kids really liked it as it wasn’t spicy but a nice mild sweet flavor. Paleo Cinnamon “Oatmeal” Raisin Cookies Ingredients: 1 cup pitted dates, chopped into chunks 2 teaspoons cinnamon 1 teaspoon nutmeg 2 teaspoons coconut oil 1/2 cup pecans 2-3 tablespoons honey 1 cup shredded coconut 2 cups almond meal 2 eggs 3/4 cup raisins Directions: 1. Preheat oven to 350F 2. Place dates, coconut, oil, spices and pecans in a food processor. Pulse until nuts and dates resemble large and loose crumbs. 3. Transfer mix to a large mixing bowl. Add remaining ingredients and mix using hands. 4. Form into tight hamburger-like patties and place on a greased cookie sheet 5. Bake for 20-25 minutes, or until lightly golden. Makes 10ish cookies. Lettuce Wraps with Quinoa, Black Beans, and Avocado (if you are strict Paleo, skip out on the beans and add a meat of your choice) Ingredients
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September 2015
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