paleo Archives - Page 4 of 9 -

Cookie Dough Shots

on May 20, 2016August 13, 2021 By Kelley 2 Comments

These Cookie Dough Shots are secretly healthy but taste like creamy and rich cookie dough flavored frosting! They are ridiculously easy to make, and too cute 🙂 A special combination of ingredients are used to create an exceptional cookie dough flavor, complete with mini dark chocolate chips. They make a great pick me up, providing energy with healthy fats and protein (optional)! {Grain-free, Gluten-free, Dairy-free, Paleo, Vegan, Pegan}

It’s no secret this gal loves cookies, especially chocolate chip cookies! And what’s better than chocolate chip cookies? Did I hear you say the cookie dough? Yes! I agree completely. Cookie dough is my ultimate weakness, what’s yours?

If you love cookie dough, you are going to LOVE these creamy Cookie Dough Shots. And best of all they are HEALTHY! Yes, you can let out a cheer- Yeah!
They are packed with healthy fat from coconut milk and you can even give them a dose of protein with your favorite vanilla or unflavored protein powder. Now you not only have an indulgent snack, you have a pre or post-workout energy boost and it tastes like cookie dough! The sweetness and cookie dough flavor comes from the combination of maple syrup, coconut sugar and vanilla. The coconut sugar is the perfect healthy substitution for brown sugar, which gives traditional cookie dough that sweet and rich flavor.

I have a hard time keeping these little shots around in my house. I made a batch and within the hour they are gone! And this time it wasn’t Cricket. Haha. Hubby? Busted!

So take 5 minutes today and whip these babies up. You will not be disappointed!

Cookie Dough Shots

2 cans coconut cream (Use only the cream from 2 cans of chilled coconut milk, discard or save coconut water for another use)
1/2 teaspoon vanilla
1 tablespoon maple syrup
1 tablespoon coconut sugar
1 scoop of unflavored collagen peptides or your favorite vanilla or unflavored protein powder) ** If your protein powder is sweetened then reduce the amount of maple syrup and coconut sugar according to your sweet tooth! (I use Vital Proteins)
3 tablespoons mini chocolate chips chocolate chips (or chop up regular-sized, I use Enjoy Life)

Combine the maple syrup and brown sugar in a small bowl and mix. It will form a wet sandy paste. Let that sit a few minutes so the sugar partially dissolves.
Combine the coconut cream, vanilla, maple syrup/coconut sugar mixture, and protein or collagen in a bowl and whip well using a hand blender.
Next add the chocolate chip and fold them in using a rubber spatula.
You can use a pipping bag to fill small plastic shot glasses with the frosting for a cute presentation or just eat it straight outta the bowl with a spoon!

5 Super Simple Tuna & Salmon Recipes

on April 12, 2016January 28, 2021 By Kelley

These tasty, healthy, and super simple canned tuna and salmon recipes pack in big time flavor! I had the pleasure of working with my favorite brand, Wild Selections, to bring you all of these 5 easy and delicious recipes using their sustainable sourced tuna and salmon. Packed with protein, these simple dishes make the perfect meal or snack!

Curried Tuna Lettuce Wraps

We are big time tuna and salmon lovers in this house. There is no better easy and healthy lunchtime meal, seriously! Even Cricket gets weekly meals featuring canned salmon, as it’s a super healthy, no-prep required option. You can see Cricket’s Super Salmon & Sardine Chow recipe HERE.

Nicoise Stuffed Avocado Halves

You may know I am big advocate for grass-fed and pasture-raised meats, eggs, and even some dairy. What you may not know is why….. There are two very important reasons. The first reason is that meat and other animal products are much healthier for you when they are raised naturally (on pasture, eating grasses). The second reason is that I am an avid animal lover and believe that animals should be treated with compassion and care. I used to be a vegetarian in fact! When I made the choice to eat meat, I decided it had to come from local sources and that the livestock be allowed to graze, forage, et cetera, in a manner that is natural to its species.

Bacon Cup Tuna Melts

And the same rules and values apply to fish. Wild-caught fish are better for you. They have higher levels of omega-3’s and are leaner, as compared to farm-raised fish. In addition, I feel better about consuming fish that have had a great fish-full life in the wild, and not from some fish farm;)! But, with all these benefits for consuming wild fish, we must be responsible and choose to fish sustainably. Employing sustainable fishing practices will keep fish populations from dwindling and help prevents overfishing. To learn more about sustainable fishing and how it effects you visit WWF.

Chipotle Salmon Sliders

This is the reason why I use Wild Selections Tuna and Salmon. They are truly dedicated to ensuring a fish-full future…..Wild Selections donates 13 cents from every can sold to the World Wildlife Fund marine conservation and fishery improvement projects. By 2018 they will have donated over 1 million dollars! That’s incredible!

Lemon Salmon and Avocado Bites

In addition, Wild Selections is the only full line of Marine Stewardship Council certified sustainable seafood, and the blue MSC eco-label tells you that the fish in your can comes from well managed fisheries and healthy fish stocks. You can even visit the website WildSelections.com to learn where the fish in your can was caught! How cool is that? They provide premium quality, sustainably sourced fish, that is also 100% traceable. It tastes simply delicious, and is of course, all natural and non-GMO Project verified. If you want to learn more, visit the brand website HERE, and the store locator (where to buy it) HERE.

Curried Tuna Salad Lettuce Wraps

1 can Wild Selections Tuna in water (drained)
1/4 cup apple (peeled and diced)
1/2 teaspoon curry powder (or more to taste)
1/2 teaspoon lime juice plus 1/4 teaspoon lime zest
1 1/2 tablespoon of mayo (or mashed avocado)
4 lettuce leaves

In a small bowl mix the tuna, diced apple, lime juice, lime zest, curry powder, and mayo. Mix well.
Spoon an even amount of mixture into each of the lettuce leaves.

Nicoise Stuffed Avocado Halves

1 can Wild Selections Tuna in water (drained)
1 avocado
1/4 cup french green beans (about 8 beans, chopped into 1/4″ pieces)
1/4 cup tomato (diced)
5 olives (diced)
Optional: dash of black pepper and 2 teaspoons capers

Cut the avocado in half. Scoop out half of the avocado in one half, and do the same for the other half.
In a small bowl combine the tuna, avocado that has been removed from the halves, green beans, tomatoes and olives. Mix well.
Scoop half of the mixture into each avocado half.
Optional: sprinkle with black pepper and capers.

Bacon Cup Tuna Melts

6 strips of all-natural bacon
1 can Wild Selections Tuna in Water
1 1/2 tablespoon mayonaise (or mashed avocado works well for paleo)
1/4 cup cheddar cheese (I recommend grass-fed, shredded)
dash of salt and pepper

Preheat the oven to 400 degrees F.
Cut each bacon strip in half, then lay the two bacon halves into each muffin tin compartment, creating a cross. You can trim the ends if they are too long.
Bake the bacon cups for 20-28 minutes, or until crispy. Let them cool, then remove from the muffin tin and place on a paper towel to absorb excess grease.They will have shrunken in size somewhat, creating a shallow cup shape.
Drain any remaining grease from the muffin tin.
In a small bowl combine the mayonnaise, Wild Selections Tuna, and a dash of salt and pepper, and mix well.
Spoon a heaping tablespoon into each cup, top each cup with cheese, then place the cups into the muffin tin.
Place back in the oven on the top rack for 2-3 minutes, or until cheese is melted.
Carefully remove the Bacon Cup Tuna Melts from the muffin tin with a fork and serve.

Chipotle Salmon Sliders

2 cans Wild Selections Salmon (drained)
1 pasture-rasied egg
1/2 cup almond meal (make your own by grinding almonds in a high speed blender until they resemble flour)
1/2 teaspoon chipotle chili powder
8 lettuce leaves
1 tablespoon oil for pan frying (avocado, ghee, etc)
Optional: lime wedges (sliced tomato, and avocado slices)

In a bowl mix the salmon, egg, almond meal, and chipotle powder. Mix well.
Heat the oil in a skillet (medium-high).
Form small salmon patties with the mixture that fit in the palm of your hand. Be sure to compress them so they stay intact.
Pan fry each salmon patty for about 3-4 minutes on each side, or until they are golden in color.
Make the sliders by layering the lettuce leaves (to serve as healthy ‘buns’), salmon patty, avocado, tomato and a lime wedge for garnish. Dust with more chipotle chili powder if you like extra kick.

Lemony Salmon Bites

1 can Wild Selections Salmon (drained)
1 1/2 tablespoons mayonaise (or 2-3 tablespoons mashed avocado)
2 teaspoons lemon zest
1 tablespoon red onion (finely diced)
8-10 small gluten-free or grain-free crackers (or crackers of choice, or use my Yuca Crisp recipe to make your own)
Optional: dash of salt and pepper

In a bowl mix the salmon, mayonnaise (or avocado), salt and pepper. Mix well.
Scoop a tablespoon of mixture onto each cracker.
Sprinkle each salmon-topped cracker with red onion and lemon zest.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Curried Butternut Squash Soup {Pressure Cooker or Slow Cooker}

on April 4, 2016December 22, 2020 By Kelley

This Curry Butternut Squash Soup is hearty and creamy with a touch of sweetness. It’s complex and intriguing flavors will surely delight you! It’s super healthy, easy to make, and can be made in your slow cooker! This soup makes an excellent, super healthy meal that everyone will love!

My mom started a veggie garden a few years ago that has slowly grown to take over most of her backyard. I love getting the “extras;” it’s like being a part of a CSA that I don’t have to pay for 🙂 So this year do you wanna take a guess how many butternut squashes this little backyard garden produced? 5? 10? No , try like 30! My mom had butternut squash coming out of her ears this year! So what to do with a SUPER ABUNDANCE of butternut squash- we make a heck-of-alot of Curried Butternut Squash Soup! It’s so good I actually never get tired or bored of it, really!

If you want to get fancy and impress some dinner guests you can top the soup with some creme fraise and cilantro! Fancy!

You know what else you can do with excess butternut squash? Throw some in your pup’s chow! I often make Cricket’s beef stew with butternut squash. Butternut Squash is absolutely loaded with 4x the daily recommended Vitamin A, tons of potassium (more than a banana!) and it has a healthy dose of vitamin C to boot, so go ahead you and your pup can eat your heart’s out on butternut squash!

Curry Butternut Squash Soup {Slow Cooker}

8 cups peeled butternut squash (1 medium squash, cut in 1 inch cubes)
1 cup onion (chopped)
1/4 cup olive oil
1 teaspoon curry powder
2 teaspoons cumin
1 cup apple (peeled and cored and chopped)
8 cups broth (chicken or veggie)
1/4 cup coconut sugar
1 teaspoon Himalayan or sea salt
1 teaspoon coarse black pepper
Optional: 1/4 cup chopped cilantro for garnish and 1/4 cup creme fraise (cashew creme: blend 1/4 cup of soaked cashews with 1 teaspoon lemon juice and a dash of salt until creamy and smooth)

In a skillet over medium high heat sauté onion, cumin, and curry powder in olive oil until soft and fragrant.
In the pressure cooker or slower cooker add the sautéed onion spice mixture, broth, coconut sugar, salt, pepper, cubed squash, and chopped apple.
If using the pressure cooker, select the soup button, which should be high pressure setting for 15 minutes.
If using the slower cooker, set it to high for 2 hours, then reduce to low for 2 additional hours, or set to low and let it cook all day (6+ hours).
Once the soup is finished cooking you can use a hand blender to puree the soup until desired constancy is reached.
Top with cilantro, or other another herb, and drops of creme fraise.

Lemon Chicken Tenders {Pressure Cooker/Slow Cooker}

on March 28, 2016January 28, 2021 By Kelley

These easy succulent Lemon Chicken Tenders are just like the Italian restaurant favorite, except these are healthy and gluten and grain-free! They can be made in the slow cooker too, so you can set it and forget it! The tenders are coated with a wonderful delicate breading that tastes just like the real deal (but gluten and grain-free), and it soaks up the flavorful sauce perfectly. This will surely be a new mealtime favorite in your household!

Chicken picatta, or lemon chicken, is one of my all time favorite dishes. I have a few go-to comfort foods, and this dish hits to spot. This healthy and grain-free version of the popular dish will leave you feeling full and satisfied. 🙂

Lately I have had absolutely no time to prepare dinner so I have been experimenting with making some of my favorite dishes in my pressure cooker. I’ve always been a bit intimidated by cooking dishes other than soups and stews in my pressure cooker (and slow cooker), but with a real lack of free time I decided to toss my fears aside and give it a try.

I will not lie, I’ve had some pressure cooker failures! I tried a whole chicken and I must of misjudged the timing because when I attempted to extract it from the cooker it pretty much fell apart into pieces. The chicken tasted good, but it didn’t resemble the roasted whole chicken look I was hoping for. So I placed that recipe on the back burner, and decided to try something a bit more simple.

I had a hankering for chicken picatta the other day and with no extra time to spare I attempted the pressure cooker again. And it worked! They turned out perfect and I had this whole meal ready in under 30 minutes. Phew! Everyone enjoyed the meal, including Cricket, who always gets a taste (or two or three:))! This tasty meal has now entered my weekly rotation thanks to the quick prep and easy clean up!

Lemon Chicken Tenders {Slow Cooker}

2 large chicken breasts cut into tenders (2 ½ lbs)
1 pasture-raised egg
2 ½ tablespoons tapioca flour
1 tablespoon grass-fed butter (ghee, or oil for choice for pan frying)
1 lemon (2 tablespoons lemon juice plus 4-5 lemon slices)
⅔ cup broth
¼ teaspoon + Himalayan or sea salt
¼ teaspoon black pepper
1 tablespoon of extra virgin olive oil
1 tablespoon of parsley or thyme (optional, chopped for garnish)
2 teaspoons capers (optional)

In a bowl whisk the 2 eggs and tapioca flour until smooth.
Heat the ghee or oil in a skillet over medium high heat.
Dunk the chicken strips into the egg mixture then pan fry each piece 1-2 minutes each side, or until golden brown. (Not cooked through) Then place the strips into your slow cooker or pressure cooker.
Add the broth, lemon juice and slices, and salt and pepper.
If using the Instant, select the chicken button and make sure the setting are on high pressure and the timer is set for 15 minutes. Seal the lid.
If using the slower cooker, set on high for 1 hour, then switch to the low setting for another 2 hours.
Whisk the sauce in the cooker with the evoo and pour over the chicken tenders, top with capers and fresh parsley or time.

Peanut Butter Speckled Eggs with Coconut Nests

on March 23, 2016August 13, 2021 By Kelley

Easter is almost here, but do not fear, you can make your own {healthy} candy this year! These Peanut Butter Speckled Eggs are cute and delicious and they even come with their own edible coconut nest. Everyone can partake in Easter candy indulging because they are gluten and grain-free, dairy-free, paleo, vegan, and refined sugar-free.
Easter is just around the corner which means Spring is officially here! Can I getta cheer?? I love Spring. It’s the return of warm weather, chirping birds, long walks outdoors, minus the freezing your toochie off part, and Easter.

When I was young my mom used to make my sisters and I Easter Bonnets. Now, these weren’t just any Easter bonnets, no no… They were huge wide brimmed straw hats that appeared they had been swallowed by a bouquet of silk flowers. Huge. Colorful. Silk. Flowers. EVERYWHERE. Complete with pink ribbons tied in a big bow under our chins. We looked adorable until we passed the age of 5 and then adorable became un-cool and we would no longer stand for it. Looking back I admire my mom putting in so much time dressing us up. Now I know where I get it from….

You know I love to dress my beloved pup, Cricket, up for all the holidays, and sometimes I do it for no reason at all. Well, I made her the official Easter Bunny this year, with EXTRA big ears. Notice the LOOK she gives me in this pic…. “Yeah, yeah, this is ridiculous! Hurry up and take the photo mom!” Haha. She is such a good sport. I just can’t help exploit her because her cuteness is just too much to handle sometimes.

So back to Easter, I mean the candy. Easter’s all about ‘da sugar, right!? These Peanut Butter Speckled Eggs will satisfy all your Easter candy cravings and they just look so darn cute in their little coconut nests. These yummy delights are so easy to make, heck you probably have all the ingredients in your home already!
Happy Bunny Day 🙂

Peanut Butter Speckled Eggs with Coconut Nests

SPECKLED EGGS:

1/2 cup of natural peanut butter (or cashew butter or almond butter)
2 tablespoons cane sugar (coconut sugar will work too)
2-4 tablespoons of almond flour or coconut flour (if using coconut flour use less)
1/3 cup chocolate chips (Enjoy Life brand)
Optional: sprinkles

COCONUT NESTS:

3/4 cup unsweetened coconut flakes (I used the large chunky flakes, but regular-sized flakes are fine)
2/3 cup coconut butter
1 1/2 tablespoons of cane sugar (can use coconut sugar but nests will not be as white in color)

To Make the Eggs:
Blend the sugar in a high speed blender for a few seconds to make a fine powder.
Mix the powdered sugar with the peanut butter.
If your peanut butter or nut butter is very sticky and wet add a tablespoon of almond flour or coconut flour so you can form an egg shape with the dough.
If you make 1 tablespoon-sized eggs you will yield 8-10 eggs.
Place them on a parchment-lined plate and then freeze them for one hour.
Melt the chocolate chips over low heat in a small saucepan.
Remove the peanut butter eggs from the freezer and use a spoon to dip them into the melted chocolate, give them a roll to coat, and place them back on the parchment-lined plate and cover with sprinkles.
Place in the fridge or freezer until you are ready to enjoy them!
To Make the Nests:
Melt the coconut butter over low heat in a small saucepan.
Blend the sugar to make a fine powder.
Combine the coconut butter with the coconut flakes and sugar and mix well.
Chill the mixture for about 10-15 minutes in the freezer to allow the coconut butter to solidify somewhat.
Place a small square of parchment paper into 4 small bowls/ramekins.
Press the chilled coconut mixture into each bowl (with the parchment paper between the coconut and the bowl). Use your fingers to firmly compress the coconut mixture into the bowl to make a nest shape.
Freeze the nests for about 1 hour, then remove them from the bowls and store in fridge or freezer until you serve them.
*Note: if you coconut mixture is not sticking together well just add more coconut butter. This is the “glue” that holds it together.

Cinnamon Bun Pancakes

on March 21, 2016April 28, 2021 By Kelley 3 Comments

Cinnamon Bun Pancakes are the ultimate {secretly healthy} indulgent breakfast! The light and fluffy pancakes are smothered in sticky sweet cinnamon and sugar sauce then topped with a creamy icing syrup. They taste just like cinnamon buns, but they are easy, healthy, grain and gluten-free, and paleo! Packed with protein to provide energy, these decadent pancakes will be your new favorite weekend breakfast!

Ummmm cinnamon buns! Do you guys love cinnamon buns like me? They are truly a naughty indulgent treat! But somedays the guilt is worth the bite (or multiple bites ;))! I admit I still have some cheat days, and cinnamon buns is one of those items that I occasionally allow for, that is until I made these pancakes! These pancakes have all the sticky sweet cinnamon and sugar flavor, but none of the empty calories….cheers!

And there is nothing better to soak up that sweet sauce and icing syrup than these grain and gluten-free fluffy pancakes. I have tried sooooooo many paleo pancakes and have been like “ehhh,” I mean they are just o.k., but not great. NO more! These babies are perfect! Just like the real IHOP-type pancake deal! They have a phenomenal texture and taste just perfect.

I woke up this morning and decided to make these pancakes because I just couldn’t stop thinking about them. Cricket decided it was a good day to sleep in and wouldn’t wake up. As I whipped them up, she lay on the couch snoring away, and acting like it was a lazy Sunday morning. Just for laughs here’s a shot of the lazy pup:

Once the pancakes were ready she was up and out of bed and begging at my side. She loves to “paw” me repeatedly just so I know for sure she is there and wanting some of what I’m having. Haha. I swear she thinks she’s human!

Cinnamon Bun Pancakes

PANCAKES:

⅔ cup almond flour
2 tablespoons arrowroot flour
2 tablespoons tapioca flour
1 tablespoon coconut sugar
½ teaspoon baking powder
2 eggs
¼ cup cashew milk (or almond milk)
½ teaspoon vanilla
1 tablespoon coconut oil (melted)
½ teaspoon cinnamon
dash of salt
1/2-1 tablespoon grass-fed butter (ghee or oil of choice for pan)

FILLING:

2 tablespoon of grass-fed butter or ghee (can use vegan butter substitution if needed, melted)
2 teaspoons coconut sugar (or cane sugar)
1 teaspoon cinnamon

ICING GLAZE:

¼ cup coconut cream (use the cream from a can of full fat coconut milk, save water for another use)
2-3 tablespoons evaporated cane sugar (blend in high speed blender until very fine, can use coconut sugar but the icing will not be as white in color.)

To make the cinnamon and sugar filling: Melt the butter and mix well with the sugar and cinnamon, set aside.
To make the icing, melt the coconut cream in a saucepan over low heat and mix in sugar. Mix until the sugar is dissolved and set aside.
In a large bowl mix the dry ingredients: almond flour, arrowroot flour, tapioca flour, coconut sugar, baking powder, cinnamon and dash of salt.
Make a well in the middle of the dry ingredients and add the eggs, milk, vanilla, and coconut oil. Mix them well then incorporate into the dry ingredients to make a batter.
Over medium heat, grease a skillet with butter or oil and pour 4-5″ pancakes. Flip when bubbles are forming throughout the pancake. Adjust temperature down in they are getting to dark too fast.
To serve spoon cinnamon and sugar icing between the layers of pancakes and drizzle icing glaze on top!

Somoa Gooey Bars

on March 18, 2016August 13, 2021 By Kelley

These Somoa Gooey Bars are loaded with extra gooey caramel, toasted coconut, and dark chocolate, layered on a crumbly shortbread. They will surely satisfy your Girl Scout cookie cravings without the guilt! They are easy to make and taste amazingly delicious, rich, and decadent! Grain-free, gluten-free, dairy-free, pegan and paleo!

March is Girl Scout cookie time! I remember the years when I was a Brownie, and I would make my yearly trek around the neighborhood, knocking on doors, peddling arguably the BEST cookies of all time. NO ONE turned me down, and it wasn’t because I was a little kid with a big smile. It was because no one, I mean NO ONE, can turn down those dang cookies! They are addictive, and worst of all, they make you wait ALL year long until those sweet intoxicating cookies can meet your mouth again. Cruelty!

Well I am here to save the day. I not only have a Somoa cookie remake for you, but it’s grain-free, gluten-free and paleo! Plus I pumped it up a bit, wanting to improve upon the already phenomenal cookie, and added extra gooey caramel. You can never have too much of that, right!?

These gooey, chocolatey treats are also easy to whip up, and made in bar form for convenience. There is no need for the saucer-shaped cookie with the middle cut-out…. Why do they cut out the middle of the Somoas anyway!? No middles cut out here and you can cut them as BIG as you want:)

Somoa Gooey Bars

1 cup unsweetened coconut shreds (toasted)
1 ¼ cup coconut flour (you can sub almond flour but then reduce the amount of coconut oil]
1/4 cup + coconut oil
2 tablespoons maple syrup
½ teaspoon vanilla
¼ teaspoon salt
¾ cup coconut milk/cream (one can of full fat coconut milk, cream only, save liquid for another use)
½ cup coconut sugar
2 tablespoons maple syrup
½ cup chocolate chips (Enjoy Life brand)

Preheat oven to 350 degrees F.
In a pan over medium heat, toast the coconut shreds, moving them around the pan to ensure they are evenly golden, then set aside.
Next in a bowl combine the coconut flour, salt, coconut oil, maple syrup and vanilla and mix well until you can form a ball of dough with your hands. Add more coconut oil if needed. Dough will be crumbly.
Push dough into a even compact layer in a parchment lined 8″x8″ pan.
Bake for about 10 minutes or until just golden brown.
In a saucepan, over medium heat, combine the coconut cream, coconut sugar, and 2 tablespoons maple syrup. Let it come to a boil, then reduce heat and simmer for about 15 minutes, or until the caramel has thickened to a honey consistency.
Pour the caramel on top of the shortbread, then sprinkle with the toasted coconut.
Melt the chocolate chips in a saucepan over medium-low heat and drizzle it on top of the coconut and then let the bars chill for 30 minutes in the fridge, then remove and cut into bars.

Green Egg Avocado Stuffed Muffins

on March 16, 2016April 28, 2021 By Kelley 2 Comments

These Green Egg Avocado Stuffed Muffins make the perfect weekday on-the-go breakfast! They are healthy, packed with protein and nutrients, and so very yummy! And they are green, thanks to some nutritious veggies! Don’t worry you can’t taste the greens, but you can taste the yummy avocado surprise in the middle, along with the ooey gooey melty cheese! Easy, simple and delicious, these egg muffins will be your new favorite breakfast!

So I wanted to make something green today. St. Patrick’s Day is later this week and I just couldn’t think of the appropriate dish to celebrate. I thought about desserts with mint, Irish soda bread, cookies shaped like four leaf clovers, but nothing really stuck. When I set out to create something I have to be super excited about it, and these weren’t doing it for me. I was prepared to go through St. Patrick’s Day without any celebratory creations, that is until this morning when an awesome GREEN idea came over me….

Most mornings I have a fried egg and a side of sautéed greens, usually kale or spinach. This morning I set out to make my usual, then it dawned on me, why don’t I combine the two and make green eggs? And make them in a convenient muffin tin? And stuff them with avocado and cheese??

YES! This is it! Green. Festive. Very healthy. AND YUMMY!

And of course Cricket got out of bed to have a taste of what was cookin’. She got up from her dog bed (which is ON the couch lol), stretched all her legs in her usually morning routine and then scarfed down 3 of these! She approves and I’m sure you will too!

There is nothing better than avocado, eggs and cheese for a savory breakfast!

Here is a great article on The Health Benefits of Avocados.

Green Egg Avocado Stuffed Muffins

4 pasture-raised eggs
3 tablespoons unflavored/unsweetened almond milk (or milk of choice)
1/3-1/2 cup of kale or spinach (or both)
salt and pepper to taste
1 teaspoon of grass-fed butter (ghee, or oil of choice to grease muffin tin)
1/2 avocado (cut into 1″ cubes)
1/4 cup of cheese of choice (preferably organic grass-fed, for paleo omit cheese)

Preheat the oven to 350 degrees F.
Grease a muffin tin with the butter or oil.
Blend the eggs, milk, greens, salt and pepper in a high speed blender until smooth.
Pour the green mixture into each muffin compartment. (fill compartments 3/4 full)
Bake for 10 minutes at 350 degrees F.
Place an avocado cube into each half-baked egg muffin and place cheese on top.
Bake for an additional 10 minutes, then remove and let cool before using a knife to dislodge them from the tin.

NY Style Thin Crust PIZZA {Easy, 4 Ingredient Veggie-Based Crust}

on March 14, 2016December 22, 2020 By Kelley 31 Comments

I made a pizza yesterday. Like, A REAL Thin Crust PIZZA! With one bite I died and went to pizza heaven. Seriously, it blew away all expectations I had for this pizza. It is that good! And EASY! And VEGGIE-BASED (no cauliflower:))! Only 4 INGREDIENTS! Seriously! Can you tell how excited I am? This pizza is for everyone. Your traditional eaters will LOVE it, I swear. Best of all this thin pizza crust secretly is grain and gluten-free, paleo, vegan, dairy-free and healthy. No eggs. No yeast. You’re gonna love it!

What is your all-time favorite pizza? I originally hail from the NYC area (CT to be exact) and NY pizza was where it’s at. I mean it’s world famous right? But I happen to love a little pizzeria in New Haven, CT the most! I’ll get to that in a sec….

As a child I wasn’t much of a pizza fan. I’ve always had a hot and steamy love affair with fresh bread so at the many pizza parties of my youth you could find me peeling off the cheese and eating the bread and crust alone! My friends, on the other hand, would peel off the cheese, and eat that all alone! Haha. The cheese was always so greasy and when the pizza wasn’t super hot and fresh from the oven, the cheese would be a solid gummy and chewy mess, yuck!

Then one day I discovered New Haven pizza- the famous Frank Pepe’s Pizzeria Napoletana. Now this was the real deal! The crust is intoxicating. The sauce is flavorful and fresh and topped with just a bit of the perfect kind of cheese for the ultimate flavor. Check out their website and if you happen to be in the New Haven area, do yourself a favor and stop (if you can eat wheat occasionally of course), but if you can’t for dietary reasons that is A-OK because I have the perfect grain and gluten-free alternative for you!!

This crust is just like the authentic Italian thin crust pizza. It’s crispy, light, flaky, and has a nice bit of chewiness. Even Cricket, who isn’t a big fan of baked goods (she prefers her meat served straight-up, no fillers!), likes this crust. She stood at attention in front of the oven while it was baking, the wonderful smells wafting in her direction. Unfortunately it was so good I could only sacrifice a small crumb, which she swallowed without chewing and glared at me as to say “where’s the rest mom!?”

When you make the dough it will be sticky, and that is ok! It should look something like this:

And I’ve added a personal-size crust option too in the recipe!

So the main ingredient in this pizza crust is yuca, aka cassava. It’s a starchy root veggie that happens to be the star of this crust. And it’s also healthy, packed with vitamin C and has a low glycemic index of 46 (a white potato is 85). Best of all, cassava bakes up light and crispy, but still has a wonderful chew. You can even fold your slices just like real pizza!

NY Style Thin Crust PIZZA {Easy, 4 Ingredient Veggie-Base Crust}

This AMAZING crisp, flaky, light and chewy NY Style Thin Crust Pizza is intoxicatingly delcious! And it’s super EASY! And VEGGIE-BASED (no cauliflower:))! Only 4 INGREDIENTS! Seriously! Can you tell how excited I am? This pizza is for everyone. Your traditional eaters will LOVE it, I swear. Best of all this thin pizza crust secretly grain and gluten-free, paleo, vegan, dairy-free and healthy. No eggs. No yeast. You’re gonna love it!

LARGE PIZZA CRUST:

1 cup yuca (cassava, boiled and mashed)
¼ cup light olive oil
1/8 teaspoon sea salt (optional)
1 tablespoon plus 1 teaspoon coconut flour (sifted)
1/4 teaspoon baking powder

PERSONAL PIZZA CRUST:

1/2 cup yuca (cassava, boiled and mashed)
2 tablespoons light olive oil
dash of sea salt (optional)
2 teaspoons coconut flour (sifted)
1/8 teaspoons baking powder

Preheat oven to 450 degrees F,
Peel the yuca and cut into chunks.
Boil the yuca for 15-20 minutes, or until very fork tender.**
Mash the yuca in a bowl with the olive oil, use a hand blender or food processor for best consistency (should be smooth and sticky, no lumps).
In a small bowl mix the coconut flour, baking soda and salt.
Mix the dry ingredients thoroughly into the mashed yuca and form a ball (will be sticky!).
Place the ball of dough on a parchment-lined baking sheet, and place another piece of parchment on top.
Use your hands to smooth out the dough until it’s about 1/8″ think or less. (very important to get it very thin to ensure crispiness. Dough should be somewhat transparent when it’s thin enough.)
Remove the top sheet of parchment and place in the oven.
The large crust will cook for 15-20 minutes and the personal-sized crust for about 10 minutes, or until golden brown. I baked it on the middle rack then moved it one rack lower the last few minutes.
Remove the crust, add toppings such as tomato sauce, pastured-raised cheese (if you eat dairy), veggies and/or meat.
Place back into the oven for a few minutes until toppings are cooked to desired temperature.
**note: make sure to drain yuca well before mashing to ensure dough isn’t too wet, and mash while it’s hot otherwise dough isn’t easy to work with.

Toasted Sesame Noodles {Under 15 Minutes, Grain-Free/Paleo Option}

on March 6, 2016December 22, 2020 By Kelley 1 Comment

I am so excited to bring this awesome Toasted Sesame Noodle recipe to you guys today AND announce the release of my ASIAN NOODLE BOWLS e-cookbook complete with VIDEOS! The popularity of my noodle recipes have blown away any expectations I had, so thank you all for loving them so much! The ASIAN NOODLE BOWLS e-cookbook is a collection of 12 easy, 15-minute, single-serving, healthy, and delicious recipes that have options for every popular diet restriction (grain-free, gluten-free, dairy-free and vegan). In fact, the book actually has the potential for over 64+ different variations (given you can top the noodle bowls with various proteins including chicken, pork, beef, tofu, and you can swap out the zoodles/noodles and use rice or cauliflower rice in place.) Really the options are endless! In addition, there is a video for every recipe with complete ingredients so you can cook your noodles right from the video, easy-peasy!

CLICK HERE to ORDER Your ASIAN NOODLE e-Cookbook with VIDEOS for only $2.99!

So these Toasted Sesame Noodles are a little peak inside the book :). These noodles are easy, tasty and addictive! Be sure to eat them with chopsticks to slow you down a bit. Fork= shoveling noodles into my mouth….Haha.

These Toasted Sesame Noodles are a flavor explosion of nutty, buttery, rich goodness! And they are so very, very addictive! The toasted sesame seeds are the highlight of this dish with a rich nutty flavor, and the noodles are saturated with a light flavorful sauce making an amazing flavor combination. Best of all the dish is crazy simple and quick to make. It just takes a few simple ingredients and 15 minutes or less! There is a recipe adaptation for every diet including traditional, gluten-free, grain-free, paleo, pegan and vegan! Everyone can partake in noodle joy!!

When I make these noodles, I actually use zoodles most of the time, you know zucchini noodles made using a spiralizer. (You can find one here– it’s a must have!) Zoodles make an awesome super healthy and grain-free stand-in for noodles. They happily take on whatever flavor you subject them to 🙂 (These pictures were taken with quinoa noodles by Ancient Harvest which make an excellent gluten-free option if you don’t want zoodles.)

I’ve been zoodle crazy at my house cooking up all these noodle recipes! I’ve even tried spiraling carrots and cucumbers, which, I must say, are AWESOME as well! This recipe would also be amazing with chilled cucumber noodles. Just let the sauce cool and toss them in with “cucoodles,” you know- cucumber-noodles. Hehe.

Cricket has even gotten in on all the noodle action. She’ll happily slurps them from her bowl, as long at they are coated in some yummy sauce 🙂 Today I served her up some noodles a la chicken broth and she was smitten! Remember that scene in Lady and the Tramp where the lovebird pups slurp the same noodle over a spaghetti supper? Well, I think Cricket would make the perfect “Lady!” Here we are practicing the scene for her someday debut:

And if you love noodles, be sure to check out my other popular noodle recipes:

PEANUT NOODLES STICKY GARLIC NOODLES

Ok, ok, I know your probably very hungry….I won’t make you wait any longer, here it is!

Toasted Sesame Noodles {Under 15 Minutes, Grain-Free/Paleo Option}

These Toasted Sesame Noodles are a flavor explosion of nutty, buttery, rich goodness! And they are so very, very addictive! The toasted sesame seeds are the highlight of this dish with a deep, nutty, and complex flavor, and the noodles are saturated with a buttery, yet light, sauce making an amazing flavor combination. Best of all the dish is crazy simple and quick to make. It just takes a few simple ingredients and 15 minutes or less! There is a recipe adaption for every diet including traditional, gluten-free, grain-free, paleo, pegan and vegan! Everyone can partake in noodle joy!!

3 cups of noodles or zoodles (spiralizer for zoodles)
1 1/2 tablespoons sesame seeds
1 1/2 teaspoons sesame oil
2 tablespoons broth (veggie or chicken)
1 1/2 tablespoons coconut aminos (or tamari or soy sauce)
2 teaspoons rice vinegar (or apple cider vinegar)
1 1/2 teaspoons sriracha
2 teaspoons almond butter (or peanut butter)
2 teaspoons coconut sugar
1 tablespoon green onion (chopped for garnish)

Spiralize your zucchini to make your zoodles and set aside, making about 3 cups. Or boil your gluten-free noodles according to the box’s direction.
Over medium-high heat, dry roast the sesame seeds until golden. (Alternatively you can add 1/4 t of butter, ghee, or oil of choice to add a bit more flavor to them.)
In a saucepan over medium-high heat combine the sesame oil, broth, tamari, rice vinegar, sriracha, almond butter, and coconut sugar. Mix thoroughly and let simmer for 30 seconds. (If using toasted sesame oil add it at the end once you remove the sauce from the heat.)
Toss the noodles with the sauce, plate and garnish with fresh green onions and toasted sesame seeds.