Paleo Bun for ONE!

This simple bun is a great simple base. I have used it with a burger, and in a breakfast biscuit.
There are variations, and add ins to suit your needs.
In the first attempt I used grass bed butter for a burger bun with chia seeds. For my breakfast biscuit I used walnut oil for a more fluffy crumbly texture.

Paleo Bun For One
1 Egg or 3 TBS Egg Whites
1 TBS Almond Flour
1 TBS Coconut Flour
1 TBS Coconut Oil (or melted grass fed butter, or walnut oil)
1/4 TSP Baking Powder
 Pinch of Himalayan Salt

Add ins: Chia, spices, seeds to compliment your protein.

Mix, let sit to thicken (mine always thickens in Colorado right away!) Scoop and form into two buns. Bake on oiled parchment paper @ 350 for 10 to 12 minutes until a nice golden brown, High altitude for me was 12 minutes.

 In this burger I used butter, and chia seeds.

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Spicy Turkey and Sausage Paleo Soup

It's as good as it sounds. So versatile too. It can go many ways, soup, stew, and breakfast!

It just hits the spot, and freezes up great for left overs. You can make up any size batch, nothing is too exact with this. My measurements are more of what I did, it's not set in stone. 

It's hearty and healthy, enjoy.

1-2 Pounds of Ground Turkey

1 Pound of Jalapeno Sausage

1 large sweet potato (more or less)

3-4 cups of chicken broth (more for soup, less for stew)

1 can of organic tomatoes fire roasted pepper w/ green chilies (I used Muir Glen Organic)

1-2 cups baby carrots

1+ cups of bell peppers, I used red, yellow and green for color and taste. Use your favorite.

4-5 celery stalks

3-4 scallion/green onion (save the green for garnish)

3-4 garlic cloves, minced

3 tsp cumin

2 tsp chili powder

2 tsp coriander

2 tsp basil

1/4 cup fresh cilantro 

Salt & Pepper 

Peel and dice sweet potato. Slice your sausage. 

I mix all my spices in a bowl with the can of tomatoes before I add it to the crock pot. That way I can ensure every thing is soaked in flavor!

If you will be around while it's cooking give it a stir occasionally to make sure everything is distributed evenly.

I cooked on low for 8 hours. That should be the minimum time. For hearty stews I wouldn't recommend the 4 hours on high. You can, it just doesn't do it justice.

A fried egg and bacon is an amazing addition! Have a slice of Paleo Sandwich Bread to dunk!

Click image for nutrition. This is just an approximate! It depends on how much you end up making :-)

Paleo Carrot Cake

I wanted to share this wonderful little gem I found. I shared it on Instagram awhile ago (OK I picture teased, same thing)! I wanted some thing to go with my tea as a treat. I am a little over almond flour right now. Some times I don't love the texture, not appropriate for all recipes. I love my almond flour for cookies.
Working with coconut flour presents a challenge. That stuff loves to absorb any fluid you add. Here is my absolute no fail find! My fist try, perfection, definitely had to share with you.
Best thing I love about this cake is you can sub your coconut flour for protein powder. YOU know I love cooking with it. (See this little protein cake for one here.) This Carrot Cake was moist, and stayed moist. It didn't even taste like it was 'healthy'! It stored really well too!
I did not use protein powder first time around because I fear its too sweet and would take away from the true carrot cake taste. But I will try it this next time around, because OMGPaleos' cake is actually a breakfast protein cake.( I can do that with breakfast!) But with coconut flour it becomes an any time cake. I love it with Matcha green tea in the afternoon.

♥ENJOY!♥

Paleo Carrot Cake
adapted from Carrot Breakfast Protein Cake.

Ingredients

• 2 large carrots, finely shredded
• ⅔ cup almond butter
• 2 eggs
• 3 tablespoons raw honey
• 2 tablespoons coconut flour OR 35 grams (or 1 heaping scoop) Vanilla Whey Protein Powder
• 1 tablespoon cinnamon
• ½ teaspoon baking powder
• pinch of salt
• ½ cup raisins

Instructions

1. Preheat oven to 350 degrees.
2. Shred carrots as thin as possible. Place in large bowl. ( I used a food processor worked like a charm)
3. Add almond butter and eggs and mix well.
4. Then add honey, protein powder, cinnamon, baking powder and salt and mix well.
5. Fold in raisins.
6. Grease an 8×8 glass baking dish with coconut oil, pour batter into the dish and place in oven. Bake for 35 minutes or until the top of the cake has a nice crust to it.
7. Let cool before cutting.

Notes

The original recipe made 8 servings, I cut mine smaller in an 8 x 8 glass dish  to make 12 servings. 

My recommendation:  (and I will always say this) get a hand held emulsion blender! It will mix your paleo treats better, faster, with less mess. You really want your ingredients mixed to truly appreciate, and taste the natural flavors. 

Paleo Sandwich Bread

 My Paleo friends, rejoice, and have a sandwich

I have made a lot of Paleo bread, but there's only so much almond bread with almond butter I can take. They were all tasty, but ended up more like a cake. Not so much for just making a sandwich! 



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That dreaded meal; Lunch.

Sometimes I just make breakfast again, or just stick with one of my meal re-placers because I just don't have time to make a mess and cook for one, then have to cook for the family for dinner later. Some times I just want to take my lefts overs and stick it on bread! Well I found a recipe. I did a whole week of testing via Instagram. Funny enough it wasn't until the last day I made a left over sandwich.

My post work out slug-fest I am famished,

 so it's bacon and eggs!                                                               

 Breakfast BLT !

*My personal note, I recommend an immersion blender for Paleo breads and cakes. Blending the almond butter, and honey is never easy. I now mix a lot of my breads and cakes in a bottle mixer using my immersion hand blender. You get a better flavor and consistancy. It's also an easier clean up! 

*If you like to toast your bread, don't over toast. It will burn very fast because of the egg content!

3/4  almond butter, smooth (store bought works fine too)

6 pastured eggs

2 tbsp honey

1/4 cup coconut oil, melted

1/2 tsp apple cider vinegar

1/4 cup golden flax, ground

3 tbsp coconut flour

1 tsp baking soda

1/2 tsp sea salt

Instructions

1. Preheat oven to 350°F. Line an 8 x 4" loaf pan with parchment, grease well with coconut oil.
2. In a large bowl, blend the almond butter, eggs, honey, coconut oil and apple cider vinegar with an immersion blender.
3. In a separate bowl, combine the flax, coconut flour, baking soda and sea salt. Mix the dry into the wet, pour into the greased and lined loaf pan and bake for 35-40 minutes.
4. Remove from oven and allow to cool in pan 10 minutes. Remove from pan by pulling up on the parchment. Set on wire rack to cool completely.
5. Store in an airtight container at room temperature for 3-4 days, in the fridge for 7-10 days or in the freezer for a month or so.

Read more: http://guiltykitchen.com/2013/04/15/paleo-sandwich-bread/#ixzz2ooVvHwXh

Almond Butter Chocolate Chip Cookies a Paleo Recipe

Yikes, you know what the hardest thing going Paleo (after you flush your system from cravings that is)? Is the baking part. I wanted some thing to snack on, something like I dunno, a cookie! I also have 6 tubs of almond butter in my pantry (oops, double ordered). I  have been experimenting like there's no tomorrow. I have tried batch after batch of 'things' containing coconut flour too. They were just gross! They were so dry, and felt like there was a cotton ball lodged in my chest. Lovely huh? Before the personal ban on peanut butter (it's a legume) I never really liked it. Unless it was in a chocolate cup. I also did not like peanut butter cookies either. I know so how did I end up with almond butter cookies? Well they sounded easy enough, and they were mixed with coconut sugar, that got my attention. This was also after countless hours of searching and trying to bake with coconut flour. 

So I found this little ditty, thank you Pot Kettle, Kettle Pot!

This was the easiest recipe too. There are a lot of basic almond butter cookie recipes out there. They all really have just a few ingredients, but this one used my newest favorite: coconut sugar. It's a really great alternative sweetener.
Mentioned  in the blog is that they 'get better with age', it didn't really dawn on me that happens with Paleo style baking. It's so true too, they became even more tasty each and every day!

I will be making these again and again, my new go to Paleo cookie.

Almond Butter Chocolate Chip Chewies (ABC’s)

Makes approximately 20 cookies. They may be small, but they pack a pretty big caramelly punch of flavor.

Here’s what you need…

• 1 c. unsalted almond butter (Barney Butter is the Nom Nom!)
• 1 c. coconut sugar 
• 1 egg
• ½ – ¾ tsp. ground cinnamon
• pinch of salt
• ¼ – ⅓ c. chocolate chips 

Let’s get busy…

1. Preheat your oven to 350 degrees.
2. Line a baking sheet with parchment paper. (You can prep 2 baking sheets or do like i do and just reuse the first one in between batches.)
3. In a bowl, beat your egg on high for about 30 seconds with an electric mixer.
4. Add in all of the rest of the ingredients including the chocolate chips and blend together. (If you wait to add in your chips after this step you will have a very hard time trying to get them mixed in!) This mixture will be very thick like sticky grainy taffy. (That’s the best way I can describe it.)
5. Use a small (1½ T) cookie scoop, to measure out your cookies. Flatten out your dough balls in a criss-cross pattern like a typical peanut butter cookie or just flatten them out to ½” with your finger tips. They do not spread a lot so they can be placed about 1½” apart on your cookie sheet.
6. Bake for 10-13 minutes. (Don’t be alarmed when you see oil around the outside of each cookie from the almond butter. That’s normal and will not be there by the time they are done.) I don’t like an under done cookie so I tend to bake them more in the 11-12 minute range. I baked a batch for a strict 10 minutes and they were fine but a bit under for me in the center.
7. Allow these to cool off the hot pan or on a baking rack for 20-30 minutes. They can be stored in the freezer if you allow them to thaw slightly first. I’d store them in a ziploc bag in the fridge if they don’t disappear first.
8. Enjoy with a glass of milk or a cup of your favorite coffee.

Notes:

I’d advise against refrigerating your dough in between batches. Your mixture will become too stiff and you may mangle your cookie scoop. That would be bad.

I will keep searching for a recipe in the snack realm using coconut flour, I promise!