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Homemade Paleo Sriracha
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Paleo Coconut Chicken Soup
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Paleo Avocado Tuna Salad by CookEatPaleo
Juli from PaleOMG made these OMG Chocolate Chunk Vanilla Bean Cookies that are in one word AMAZING! But seriously – don’t make them…You’ll want to eat them ALL. In fact don’t even go look at them because they are absolutely the very best paleo’ed cookie EVER. I had to freeze them to stop eating them….after I’d had three.
I would post a picture but if I get them out of my freezer I will eat one…how bad could one be? There will probably be a picture posted soon.
*As a side note, I’m not sure what kind of GIANT ASS cookies she was making because the recipe made 16 cookies each about 3″ in diameter for me and Juli said her’s made 7 cookies…
I’m here, alive and kicking, just no creative juices to burn on blogging…my kids have stolen my youth, beauty and now my creativity. I’ve been full on Paleo and loving it…okay that’s a lie, I can’t seem to give up coffee creamer (or should I say I can’t seem to give up coffee…that’s more likely) but I am going to try this Paleo French Vanilla Coffee Cream from Against All Grain (great Paleo resource FYI) so I’ll keep you posted on how that goes; because it would be great to say I’m 100% on board without that little thought of creamer nagging me.
I don’t have a lot to say, I’m just trucking along here and thought I should pop in and say hi and mention a few things swirling in my brain.
1. My favorite Paleo Recipe EVER: Bora Bora Fireballs. I have probably made them 3 or 4 times, most recently last night, and each time they are so delish it’s all I eat until they run out. I have them on their own, or drizzled in the sauce I dip my coconut shrimp in (find that recipe here) with a side of green beans. I have also had them with sauteed peppers, onions and snap peas and a little bit of Best Ever Stir Fry Sauce (found in the Well Fed cookbook), I have made a cold salad of peppers and cucumber and had them with Sunshine sauce…seriously they are just so delish.
2. Starting April 1st I’m going to do a Whole30 just to really get focused heading in to the spring and summer. I plan on blogging all my food with pictures and recipes so keep posted for that.
3. I fully intend to start Pinterest Friday again and I might start with that creamer recipe as I found that originally on Pinterest…
That’s it from this fat kid for now.
I should go back and check how many times that has been the title of a post…or get some new material…or show up more often…I’ll give it some thought.
I popped in briefly to tell you about a cookbook that has CHANGED MY LIFE. no seriously, this isn’t one of those fat kid exaggerations I’m prone to having…it has seriously changed my life. In my quest to live a more paleolithic life I came across the blog The Clothes Make the Girl and she has a cookbook called Well Fed, and not only are the recipes great, there is a section in the book that is AMAZING:
Melissa (the author who has pretend BFF’s and I like to pretend she’s mine so I call her by her first name) wrote a section in the cookbook called “the Paleo Kitchen” where she lays out how to do weekly cook-ups and prep for eating paleo in a quick efficient healthy but most importantly tasty way. It is so simple to do and yet before it was all laid out in her cookbook I hadn’t thought to approach cooking Paleo in that way.
Seriously – you need to check it; there is even a free preview you can download to get a taste of it’s awesomeness…It’s how you get sucked in.
*and this fat kid wants you to know I in no way am getting paid for my endorsement…not only did I pay for this cookbook I am going to have to repay for it because I desperately want the hard copy in my pudgy little hands to touch and drool on as I read it over and over dreaming of the food getting in my belly.
Fat kid out.
I’m getting in to the Paleo groove – I’ve made some delicious food including Paleo Banana Bread and my favorite meal so far, tonight’s dinner of butternut squash soup & coconut shrimp with a honey orange zest dip. I was planning on calling it a blogging day but I loved the coconut shrimp so much I just had to share the recipe.
Coconut Shrimp w/ Honey Orange Zest Dipping Sauce
Ingredients:
8 large shrimp (20/25′s)
1 egg, beaten in a bowl
1/3 c unsweetened coconut
cayenne pepper, garlic powder, onion powder, salt and pepper to taste
1 tbsp coconut oil to pan fry
Directions:
- heat coconut oil frying pan over medium heat
- pat shrimp dry, season with salt and pepper
- mix unsweetened coconut and seasonings together in a bowl
- dip shrimps in beaten egg
- roll shrimps in coconut mixture to coat
- place in preheated pan (make sure you hear the sizzle of the oil) and cook on each side for 3-4 minutes until golden, gently flip to cook the other side
Dipping Sauce:
1 tsp of paleo mayo
1 tsp honey
a pinch of orange zest
a pinch of cayenne pepper
*mix all ingredients together and serve with shrimp
and since I’m on a roll I will post the butternut squash soup recipe too :) I made it because I had some squash and coconut milk sitting in the fridge that needed to be used up and figured it would taste delish along with my shrimp.
Butternut Squash Soup
Ingredients:
- 1/2 c onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 c butternut squash, cubed
- 1 tsp each of garlic powder, onion powder
- 1/4 tsp cayenne pepper
- 4 cups chicken broth (I use Pacific Natural Foods Organic Low Sodium or Homemade)
- 1 cup full fat coconut milk
- salt & pepper to taste
Directions:
- saute onions, carrots & celery until tender
- add in butternut squash, garlic and onion powder, stir & heat for a couple of minutes
- add in broth, bring up to boil and simmer for 20 minutes
- blend soup to puree smooth
- add in coconut milk, salt & pepper to taste
- serve with a garnish of toasted hazelnuts if desired
As I mentioned in a prior post, I am struggling with breakfast ideas that are Paleo. I am so used to bagels, toast, english muffins aka CARB centered breakfasts and I’m having a hard time wrapping my brain around anything outside of eggs. The only thing I have eaten for breakfast so far is Ham & Egg cups which are completely delicious so I thought I’d share the recipe here. Tonight I also made Paleo Banana Bread which I think along with an apple and a cup of coffee would make a great Paleo breakfast as well!
Ham & Egg Cups
Ingredients:
2 eggs
2 pieces of ham
cooking spray
Directions:
1. Preheat oven to 400F
2. Spray muffin tin with Olive Oil cooking spray
3. Line muffin tin with piece of ham
4. Crack an egg in to the ham liner
5. Bake for 14-16 minutes depending on how you like your eggs
6. Sprinkle with sea salt and cracked pepper & enjoy.
Paleo Banana Bread
(recipe found here at the Civilized Caveman)
- 4 bananas, yellow (they do not need to be overly ripe but you can if you want)
- 4 eggs
- 1/2 cup almond butter (or any nut butter, i.e. macadamia, pecan, etc)
- 4 tablespoons grass-fed butter, melted (can substitute coconut oil – which I did because I wanted it to be coconutty)
- 1/2 cup coconut flour
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- pinch of sea salt
- Preheat your oven to 350 degrees Fahrenheit
- Combine your bananas, eggs, and nut butter, and grass-fed butter in a blendtec, blender, food processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer)
- Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well
- Grease a 9×5 glass (see notes) loaf pan with a fat of your choice (I used grass-fed butter). If you use a metal pan it will probably bake in 35-40 minutes so start checking at 35 to ensure the middle stays moist
- Pour in your batter and spread it evenly throughout
- Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean
- Remove from oven and flip your bread out onto a cooling rack
- Slice and serve
- Cranberry Orange – Only use 3 tablespoons of butter. Add zest of one whole orange diced, juice of one whole orange, and1 cup dried cranberries or fresh if you want
- Chocolate Blueberry – Add 1 cup of fresh blueberries and ½ cup of cocoa powder
- Pumpkin Pecan – Reduce the almond butter to ¼ cup and add ½ cup of pumpkin puree and 1 cup of roughly chopped pecan pieces
*I also added some slivered almonds about 1/4 cup’s worth, and baked mine in an 8 mini loaf pan for 30 minutes.
