Paleo Spinach Quiche Ingredients: 7 eggs 1 ½ cups spinach chopped up nice and small ½ onion (I don’t put this in because my kids don’t like onions 1 chicken breast cooked and chopped into small pieces (or you can use ground beef or a meet of your choice) 1 clove garlic (I don’t put this in either so the taste will be mild for the kids) ½ cup coconut milk salt and pepper to taste ( I just put in my own seasoning) Instructions: Mix all of the above together in a bowl. Pour ingredients above into a greased pie pan and cook at 350 for about 20minutes or until cooked and fluffy. ENJOY!!!!!
0 Comments
Paleo Banana Cream Pie Crust 1 ½ cups almond flour pinch of salt 1 Tab. Cinnamon 2 Tab. Honey 1/3 cup oil (I do a bit less) Filling 5-7 bananas (enough to fill the pie plate) 1 can coconut milk (refrigerate for at least 2 hours) Small spoon full of Coconut Oil (to fry bananas) Instructions: Crust: Mix all ingredients and press into a round pie plate (a square 8x8 will work too). Bake crust for about 10-15min Filling: Cut all the bananas into thin slices and put into a large frying pan. Cook the bananas for about 5 minutes on medium heat and stir continuously. Careful you can burn them if you don’t move them around enough. You are just warming up the bananas and making them soft. Then take the bananas off the stove top and stir in the refrigerated coconut milk until evenly coated on the bananas. Pour the bananas in the pie plate and put in the fridge. Let set and cool in the fridge for a good 2-4 hours before eating. Overnight setting would be best!!! ENJOY!!!! 6 medium eggs 1/2 cup honey (or less) 1 1/2 cups carrots, (they say to cook and puree them but I didn't) 1 Tlbs grated orange rind 1 Tlbs orange juice (I used fresh from the orange I grated) 3 cups almond flour First, separate the yolk and the whites in the eggs (keep both parts!), then in a mixing bowl beat the egg yolks and the honey together. Once the egg yolks and honey are mixed together add the carrot puree, orange rind, almond flour and orange juice. now you will take the egg whites and beat them until stiff and fold in to mixture. Take your final mixture and spoon it into a greased pan. This recipe fits perfect in a 9" spring foam pan. Bake at 325 degrees for 50minutes. Use the toothpick to text an check and see if the cake is done. You can make this cake into a an apple, carrot, or zucchini cake. You your imagination! We had this for breakfast as it's so healthy!!! :) Broccoli Salad Snack Ingredients: 2 or 3 heads of broccoli 1 1/2 cups of red or green grapes, halved 10 slices bacon (turkey bacon if you can find it) 1/2 cup chopped onion 1/2 cups silvered almonds 1 1/4 cup paleo mayonnaise (See Paleo Mayonnaise ROW) 1/4 cup lemon juice Mix together all of the above! Enjoy!!! Ingredients for the coconut Paleo mayonnaise (yields about 1 and 1/4 cups) * 2 egg yolks * 1 tsp mustard (this is optional) * 3 tsp lemon juice * 1/2 cup olive oil * 1/2 cup coconut oil Baconnaise variation * 1 cup liquid bacon fat (you can of course use rendered lard, it’s the same thing) in place of the olive and coconut oils Technique 1. Put the yolks in a bowl (blender, food processor) with the mustard, if using and 1 tsp lemon juice and mix those ingredients together; 2. Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Whisk non-stop and use a towel under the bowl to help stabilize it; 3. As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point; 4. When all the oil is incorporated and the mayonnaise is thick, add the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper; 5. Enjoy without guilt and put the store in the refrigerator! And here you go, it’s that simple. Of course I encourage you to play with it and to come up with new variations. Happy Paleo mayonnaise making! 1 cup almond meal 1/4 cup (scant) flax meal ¼ cup Hemp seed ½ cup oats 1 cup quinoa 2 tsp baking powder 1 tsp baking soda 1 tsp salt 3 cups water mix with 11/3 cup protein powder ½ cup olive oil 4 tsp vanilla extract frozen blueberries (keep ‘em frozen until i say!) combine all wet ingredients in a small bowl.-not the blueberries! separately, combine all dry ingredients in a large bowl. -not the blueberries! combine the wet and dry, and allow to sit for a few minutes. the batter should be a little thick, you’ll want to scoop it out of the bowl, not pour. -still, wait on the blueberries. heat a skillet over medium heat, and add a small amount of oil to the pan. once the oil shimmers, your pan is ready. use a ladle or measuring cup to scoop out some batter. pour it onto the skillet, and top with a small handful of blueberries. allow to cook for a few minutes, flip when the bottom is set. these will turn out a beautiful, crisp on the outside, moist and crumbly on the inside pancake. top with hot blueberries, coconut cream, and maple syrup. Recipe of the Week: Paleo Strawberry Cheesecake
Crust 1 1/2 cups Walnuts Pinch of Celtic Sea Salt 1/4 cup of agave nectar In food processor, pulse walnuts until they are fine then slowly add agave and mix. Once the mixture starts to form together then stop. You do not want to over process or else it will get too oily. Press down in a pie shell. Filling 4 cups cashews - soaked for about 15min or longer 3/4 cup agave syrup 1 1/2 tsp vanilla 3/4 cup lemon juice - freshly squeezed 1/4 cup water 1 cup coconut oil/butter Strawberry sauce 1 pint Fresh Strawberrys 1/4 Agave syrup Method Process the cashews until they turn doughy, add agave, lemon, water, vanilla and process until smooth. Add lecithin. Then slowly add strawberries, then coconut oil. Process until smooth and creamy. Pour it over the crust. Put in fridge to cool for a couple hours. |
CrossFit Elgin
ROW - Recipe of the Week Archives
September 2015
Categories |