Blog Posts

Paleo Peppermint Patties

10/27/2015

This recipe is for my friend Tony. He is a Standard American Eater who just recently found out about the benefits of coconut oil. He was a coconut hater previously. This is a good reminder that the quality of the food makes a difference. The reason he disliked coconut so much was due to the sweetened, preserved, dried, shredded coconut from childhood. Nothing like fresh young coconut, or Organic cold pressed Extra virgin Coconut oil. He's noticed his skin is softer after months of taking 2 tbs/day. I've done it before, but I don't care for a mouth full of oil, so I was inspired by the peppermint in the garden to make a much more fun version. This is great for the holidays or just anytime. I keep it ready for action for company or after-dinner mint.

1 cup Organic Extra virgin coconut oil
1/3 cup Honey (or other liquid sweetener you prefer)
4-5 drops of Stevia
1 tsp. Peppermint extract
Optional: 2-3 Tbs. fresh Peppermint

1-2 cups of Organic fair trade dark chocolate chips
Parchment paper
Tray
Mixing bowl
Small ice cream scoop or melon baller

In a small bowl, combine all but chocolate in a bowl, mixing with a spoon. If the oil is liquid, put it in the fridge for a while to help it become more solid.

Smash any clumps of coconut oil against side of the bowl until mixture is smooth.

Optionally, add some chopped fresh mint. This adds a nice color and taste.

Freeze mixture for a few minutes until it starts to harden, then remove from freezer.

Scoop out equal amounts of your oil mixture. You can use a small ice-creamscoop or melon baller. Scoop out onto parchment paper on a tray. Then freeze till hard (about 5 min).

Then press them down to flatten. Place back into the freezer.

Set up a double boiler. A plate onto of a pot with boiling water will do just fine. Just be mindful to just gently melt the chocolate. Do not over heat.

Once melted and smooth. Take off heat and let it cool down. If too hot, it will melt the oil and just make a mess when you dip the flattened patties into it.

Dip each one in the chocolate. covering each one evenly and completely.

Set back onto the parchment paper.

To set them up, place in the fridge or freezer.

I store them in the fridge because I live in a hot climate and don't want them to melt.

Optional methods:

Making cups:
Line with melted chocolate. Freeze
Add coconut mixture. Freeze
Add melted chocolate to top. Freeze

Making Layers:
Parchment paper
Chocolate.
Coconut mixture. Fridge
Chocolate.

Briciole

8/22/2015

Briciole is that dish that Marie makes Frank in "Everybody Loves Raymond." No wonder he falls in love with her and she gets jealous when Raymond's wife learns to cook it! If you don't know the episode I'm referring to, its worth a watch (below) for the fun factor.

Pronounced ("Bre jole" slang) ("Bri chi o lay" traditionally)

This is my simplified version. Use real cow dairy or dairy alternative. Either way its sure to please...

2 lbs. Frank Steak... I mean Flank!
1 cup GF bread crumbs
1 garlic clove, minced
2 tbs. fresh Basil, minced
2 tbs. Olive oil
1/3 cup Parmisan, freshly grated or
1/3 cup grated mochi soaked in 2 tsp. ume vinegar
1/3 cup Provolone or
1/3 cup vegan cheese (like Daiya -made from Tapioca)
Salt and Pepper to taste
Favorite Maranara sauce (I used "White Linen" from Italy)

Pre-heat oven to 350.

Pound your steak on both sides till tender and thin.

Prepare your stuffing ingredients and mx in a bowl.

I used these bread crumbs because I don't like the ones with corn in them. Choose wisely.

Spread your stuffing mixture on top of your pounded steak.

From one of the thin ends start rolling the steak up. You can use twine to hold it shut, but I'm much to busy for all that. It works fine this way.

Place in a lined casserole with the finishing end down. Season with salt and pepper to taste.

Bake till browned. About 30 min.

Pour a generous amount of sauce over your browned roll and then cover with parchment paper and foil.

Bake for 1 1/2 hours.

Slice into rounds and serve with something green!

Zucchini Bird's Nests

8/22/2015

These are such a fun way to eat the zucchini that's exploding in the garden! You need a spiralizer, but who doesn't have one of those? Ha ha ha.. If you don't, they're a great addition to a grain free life and under $30.

You can try adding other veggies, too, that you might have left overs of. I've included a Gluten-free method below and a Grain-free one, as well. Enjoy!

3 Med. Zucchini (straight and fat is best)
Sea Salt
2 Pasture raised eggs
2/3 cup GF oat flour or
2 Tbs. Tapioca starch
2 Tbs. Coconut flour
4 Tbs. Almond Flour
High Temp Oil for frying (I used avocado)

Spiralize your squash on the small setting. It should equal around 8 cups of finished raw spaghetti.

Toss with several hefty pinches of sea salt. They will start to glisten as the liquid comes out.

Let it sit for 30min to and hour. The more liquid that comes out the better your nests will be so try for an hour.

After the liquid comes out, drain and press the squash to release any last bits out. You may be surprised how much you can still get out.

Toss with your eggs and flour. Mix well.

Ready your fry pan with high temp cooking oil like avocado (400 degree smoke temp).

Make little nests in the hot oil and fry till golden on each side. Makes 7-8 nests.

Grain-Free Crepes

8/5/2015

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Really? Crepes!!!!! Have I died and gone to France?

One of my fondest memories of my year in France was when we went to the creperie for dinner... Yes I said dinner. The French eat crepes with eggs and bacon, as well as chocolate and whip cream.
The crepes in the picture just made my week. I stuffed it with fresh coconut cream and sweet nectarines, topping it with a cherry sauce which were all fresh in season. Bon Apetite tous le monde!

1 Tbs. Arrowroot
2 Tbs. Coconut flour
4 Pasture raised eggs
1/2 cup nut milk, coconut water or just water
1/2 tsp. Vanilla
1 Tbs melted Coconut oil or GF Butter
3 drops Stevia
Pinch Sea salt
Grass fed Butter for frying

For the sweet version in the picture:
Jam or blended fresh fruit
Coconut Cream click here
Sweet fruit like nectarines, pineapple, banana, berries...

Add all your ingredients for the batter in a bowl and whisk together.

Add your butter or oil to the pan and set heat to med high. The first one is always a test for the right temp, so don't worry if it's not perfect.

Add batter and cook until one side is golden brown and then flip to do the other side.

Make plenty to save for later. They make a nice grab and go snack.

Add jam and fresh coconut cream and your favorite fruit inside or both inside and out!

***If you're in a hurry and don't mind a little sugar, you can purchase coconut whipped cream now at the local health food store.

Yummmmmmmmmmmmmmmmmy!

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Peanut-Banana Bread Muffins

7/22/2015

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Even if you aren't a monkey, who doesn't love a house that smells like bananas, cinnamon and butter!!!??? This recipe is Paleo friendly if you use almond butter instead of the peanut. Either way, it's sure to be a great snack or quick breakfast treat on the go! High in protein and easy on the taste buds.

4-5 Super Ripe Banans
4 Pasture Raised Eggs
6 drops Stevia
1-2 tbs. Sweetener of choice (also nice without any)
6 Tbs. Grass Fed Butter, melted (or coconut oil for the Paleo crowd)
1/2 cup Nut Butter of choice (I used organic chunky peanut here, but any is wonderful!)
1/2 cup Coconut Flour
1/4 cup Almond Flour (or other)
1 tsp. Cinnamon
2 tsp. Apple Pie Spice
2 tsp. Baking Powder
2 tsp. Vanilla
Pinch Sea Salt

Preheat oven to 350.

Mash your bananas and add all the rest together in a mixing bowl. Combine well.

Spray and line your muffin tin with oil and fill to the top with batter.

Bake at 350 for 30-40min till firm to the touch.

Oh my!!!!

Yummm Yummm YUMMMM!

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Mamma's Green Beans

7/22/2015

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My mom was the best cook in our family. Looking back, I think it had something to do with butter... She tossed them with seasoned bread crumbs and lots of butter, but I know what to alter in this recipe to make it better... and its surely not the golden goodness. Try different types of nut flours and herbs. They all will add their own fun twist. Or just leave them to salt, pepper, bread crumbs and butter. You can't go wrong with that!

4-6 cups Green Beans (French are my favorite)
Sea Salt & Pepper
1 clove Garlic
1-4 tbs. Grass Fed Butter
1/4 cup Macadamia flour (blanched almond flour or GF bread crumbs/pancake mix work well, too.)
1 med sized Yukon Gold Potato

Optional: Herbs de Provence or thyme & basil

Peel or not and cube your potato. Boil till soft but not falling apart. About 7-10min. Strain and set aside.

In the mean time, clean and snip the ends of your string beans in preparation of cooking.

Saute your beans in a little coconut oil on med high flame until they turn a little brown...

Then add a little water (like 1/4 cup) and cover the beans to let them steam. Reduce your flame and simmer until they are soft (about 10-20min. depending on how tender you like your beans)

Mince your garlic. You can cook the beans with the garlic to make it more mild, or add in the next step.

Add garlic, herbs, salt, pepper and potatoes. Cook for 2-3 minutes. Tossing until most of the liquid is absorbed.

Then add your flour and butter and toss on med flame for 2 min. Don't let it burn, just toss to get all the beans coated. Remove from flame and serve.

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Meaty Loaf

7/17/2015

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I regularly make Turkey meat loaf for one of my clients and the house smells sooooooo good, that I decided to make my own version for dinner last night. I don't like turkey so this paleo recipe is made from Grass Fed Beef and Pasture Raised Pork. But feel free to mix whatever ground meats you like: white/dark, poultry/beef, beef/pork...

1lb. Light ground meat
1lb. Dark ground meat
1 Sweet onion, finely chopped
Grassfed butter or oil of choice
1 Zucchini, grated
1 Carrot, grated
1/2 tsp. Sea salt
1/2 tsp. Pepper
1 tbs. Honey
2 tbs. Tomato paste or Ketchup
1 tbs. Mustard (I prefer dijon)
1 Pasture raised egg
1/3 cup Almond flour
1/4 cup tapioca flour or arrowroot
1/4 cup coconut flour

Preheat oven to 350.

Finely grate your carrots and zucchini.

Then chop your onions.

Sauté your onions till translucent in butter or oil of choice with a pinch of salt.

Add all ingredients together in a bowl and massage together till all is dispersed evenly.

Place meat mixture on a parchment lined casserole dish with a small amount of oil on the bottom.

Bake for 1 hour at 350 uncovered.

Yum City here I come!

No need for gravy. Very moist and tender. Delicious as is.

Pair with veggies or a salad.

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Paleo Lemon-Walnut Pesto

7/17/2015

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Why not use pine nuts? Please use them if you can get them fresh and inexpensive. But if you can't catch them before they go rancid, walnuts are a tasty substitute. In fact, pesto can be made from many different nuts or seeds. Have fun trying them out.

This recipe is dairy-free and super easy to make, especially when you only need to walk a few feet out the door for fresh basil in the garden. I urge you to plant an herb garden. They can be in pots (even in a window inside) and are very prolific. Basil, Dill and Cilantro for the tender selection, and rosemary, thyme and lavender for the hearty variety. You'll be so happy you did.

1 cup Walnuts or other nut of choice
2-3 cups of fresh Basil leaves (separate from stems)
1-2 Lemons
1/2 tsp. Zest
1-2 tsp. Ume vinegar to taste (this is like a sour liquid salt)
1 cup Olive oil

(Optional) Cheyenne pepper to taste

Lightly toast the nuts in a 200 degree oven for 30min. or 300 degree for 10min. When they smell aromatic and are slightly golden, take out to cool.

In a food processor, blend the nuts till fine.

Add the rest of the ingredients and blend till smooth, scraping the sides periodically.

Add to:

Baked yams,
Veggie pasta,
Wraps,
Chicken...

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Nori Bandage

7/17/2015

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Black band-aids are the best! They stop the bleeding and the pain in seconds. Full of minerals and the power to shrink wrap bacteria out, they are perfect to keep in any kitchen or first aid kit. No need for adhesive. Read below...

Disclaimer: Do I really need one, folks? Go to the hospital if you are really cut. This is for a minor issue. Even though I've really cut deep, through my nail and this worked like a charm, please use your discretion to decide when a cut needs medical attention.

Nori sheet, cut into strips

Cut your nori, or if you're in a hurry, just tear off a piece large enough to cover the effected area. This is best suited for fingers as the nori can completely wrap around. Do not use salted or oiled nori snacks. Just plain old toasted or raw nori for making sushi.

Take effected finger and wrap all around with a strip of the nori. Then place in your mouth to moisten or gently rub some water on it to start the shrinking process.

Have you ever noticed how tight sushi is wrapped? When nori paper gets wet it contracts slightly making the sheet more durable and strong. Perfect to shrink wrap your finger to stop bleeding or just to hold the skin together so it can heal.

Watch the shrinking happen before your eyes. The pain should subside and even completely go a way quickly. The minerals in the nori help with that.

Now, don't get it wet. It will fall apart and you'll have to re-apply. I know nori is irresistible, but don't eat it either. It should hold up for a few hours to calm the situation down.

You may be amazed at the results. This is my finger the next day. I had cut all the way through the nail. It never split or peeled off. It was almost like it fused back together.

For long term bandaging use a band-aid.

This technique is obviously not for open wounds.

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Egg Foo Young

7/7/2015

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I was talking to a friend and childhood foods came up. One of the ones I remember fondly was chicken fried rice and Egg foo young. I haven't eaten Chinese out in over 2 decades due to the MSG and poor quality oils, so I took it upon myself to recreate from memory my culinary experience. This is a simplified version without the water chestnuts and pan fried in organic avocado oil. The sauce is the magical component. If you can't have soy, maybe try coconut aminos.

6 Pasture raised eggs
1 tsp. GF Tamari
1 Package of mung bean sprouts
3 Scallions
(Optional) 1 cup extra veggies like: cabbage, carrots or snow peas

Sauce:
1 cup Chicken or Beef broth
2 Tbs. GF Tamari
1 Tbs. Coconut sugar
3 drops Stevia
2 tsp. Cider vinegar
1 Tbs. Arrowroot diluted in 2 Tbs. Water

Place the eggs in a bowl and add the Tamari.

Whip the eggs for 1 min.

Chop your scallions into thin slices (removing the roots).

And add to the eggs.

Add the bean sprouts and toss all together.

(I sometimes like adding snow peas or a broccoli slaw mix to the bean sprouts, too.)

Heat your skillet and add a generous amount of avocado oil. Toss the bean sprouts and before the eggs can drip off, add a handful to the hot oil, making large pancakes.

Flip when the eggs are browned. Cook another few minutes.

FOR THE SAUCE:
Take all the ingredients and add them cold to a sauce pan. Heat on med-low stirring constantly so it doesn't clump. It will thicken and darken when done. About 5-7min.