Archives for the month of: October, 2011
 
In honor of my Mother in Law’s birthday, I created a special meal and an even more special dessert. This mound of chocolatey goodness (forgive the poor quality picture, I was too excited to eat it!) is gluten-free, grain-free, and soy-free. There is some sugar, but if you are a sugar nazi, then you can omit it. Remember that you aren’t making a habit of eating this everyday. A little chocolatey bliss is (everyone say it with me…) O-KAY. Inhale… exhale. Need I remind everyone that Paleo eating is a holistic perspective on health, it’s not a religion. There shouldnt be “sins” or “doctrine” or “penance”. Just keep the perspective and enjoy the fudgy brownie.
 

Yes, it was chocolately.

 

Paleo Fudgy Brownies
 
 1 c. nut butter (not peanut, I used tahini)
1/2 can coconut milk (the thick kind)
2 eggs ( 3 for more cakey and less fudgy)
2 tsp. vanilla extract
1/4 tsp salt
1 tsp. baking powder (make sure its Gluten Free!)
1/2 c. cocoa powder
1/4 c. coconut sugar
1/3 c. chocolate chips (Dark! I used the Dark Chocolate Lover’s Bar at Trader Joe’s. Its 85%. I chopped it up into small chunks.)
Optional: 1/3 c. chopped nuts
 
  1. Preheat oven to 450. Grease an 8 x 8 baking dish
  2. In a bowl, whisk together the nut butter, coconut milk, eggs, vanilla, and salt. Then add cocoa powder, sugar, chocolate chips and baking soda.
  3. Pour into dish and bake for about 18 mins.

Paleo Ice Cream

1/2 c. cocoa powder 
1/2 c. coconut milk (refrigerate the can and scoop out the firm cream of the milk)
3 frozen bananas
1/4 c. tahini (optional)
toasted coconut (optional)
 
  1. Put all the ingredients in a Vita-Mix or food processor and blend till smooth.

*Note: if you use a blender, you may have to add a little more liquid to get it to blend. If it’s too melted then you can place it in the freezer until firm.

 

This recipe was a complete accident… something that happens more often than not, actually.

I work for a family and cook for them every night and the other day I found myself standing in front of the refrigerator trying to decide how to use the random ingredients available to me. The pesto burger stack was born. Being the Paleo Chef that I am, I was not about to try to wrap this burger in a bun but I wanted this dish to have a sense of completeness that is often lacking when you put a burger patty on a plate with a side of whatever. By grilling the butternut rounds with the burgers I created a harmonious visual presentation as well as a protein/starch element that helps the dish have some complexity. And let me say, the mixture of the sweet squash with the salty pesto is heavenly.

The Stack

Pesto Burger Stack

Pesto

3 c. fresh basil leaves

2-3 cloves garlic

¼ c. walnuts

¼ c. parmesan cheese

½ c. olive oil

1 tsp. salt

Stack

                1 butternut squash, peeled and cut into rounds

                1 lb. grass-fed ground beef

                1 small red onion, minced

                1-2 cloves of garlic, minced

Directions

  1. In a blender or food processor, add all pesto ingredients and puree until desired consistency, taste to adjust for more salt, garlic, or basil flavor as you desire.
  2. In a bowl, mix together red onion, beef, and garlic.
  3. Shape into patties about the same size as the butternut rounds.
  4. Oil the butternut rounds and put on a preheated grill on medium heat. About 5-10 min. each side depending on thickness. Test done-ness with a fork.
  5. Grill the burgers, about 5 min. each side on medium heat 
  6. Once the squash and burgers are done, arrange stacks on a plate. Squash on the plate, then spread pesto on squash and top with burger.  

 Option: top burger stack with some shaved parmesan.

I recently heard that there is a “cute food” movement brewing right now. Cute food? Well, see picture below.

Aren't they cute?!

So, I decided to put my cute food skills to task and create some animal related tiny foods for us all to OOOOoo and AAAhhh over.

They are bacon and egg cups. While they may not look like animals, they are definitely made out of animals. They are also yummy and a great thing to make in advance if you prefer to run out the door in the morning rather than leisurely chop and sauté omelets and paleo pancakes all morning long.

Nothing much to them, just some bacon and then some egg.

SOAP BOX ALERT:

Okay kids, when purchasing bacon you need to be really sure that it is natural and free from nitrates and nitrites. This is not a difficult thing to determine. Most of the time the package will say NO PRESERVATIVES or ALL NATURAL. But the best way to be sure is to look at the ingredients. SIDE NOTE: While you’re at it, if you are buying any prepackaged food, make sure you read the ingredients. Things (and by “things” I mean “crap that you shouldn’t be eating”) have a way of making their way into any and all packaged food. If the bacon has said preservatives in it, then you must pass on the purchase. Here’s why…

Sodium Nitrate, Potassium Nitrate and Sodium Nitrate all share some common evils:

1. many people have undiscovered sensitivities to these chemicals, symptoms include; migraines, dizziness, nausea, abdominal pain, and difficulty breathing

2. It’s toxic and 1g-2g of sodium nitrate is lethal. It also inhibits your body’s ability to transport oxygen to your bodily tissues.

3. It converts to nitrosamines in the body, which are mutagens that promote cancer growth.

4. Really?! you need 4 reasons. What about 1-3 is not convincing enough?

Seriously guys, this stuff is bad news. So much so that the USDA tried to ban its use in the 1970’s, but (unsurprisingly) this ban met a great amount of opposition by the US meat industry .

Try to find a good local source of uncured natural bacon and pork. Organic… good. preservative-free… good. Trader Joe’s carries some great preservative-free bacon at a great price. Applegate Farms does the same for lots of meat products like bacon, sausages, deli meats (check those labels!)

Final product... unfortunate plates, i know.

Bacon and Egg Cups

bacon, either strips or ends and pieces from Trader Joe’s. enough to cover the bottom and sides of a muffin tin.

eggs, one for each cup

1. Preheat oven to 350 degrees

2. Place bacon in muffin tin so that is creates a “holder” for the egg.

making the cup

3. Crack an egg into each cup.

4 Bake for 8-15 mins depending on how thick your bacon is and how runny/well-done you want your egg. 

Variations include:

  • using Canadian bacon rounds instead of bacon
  • putting some sweet potato on the bottom
  • chopping up the bacon and whipping the eggs so that they are more like crustless-quiche.