Anytime Muffins

I love a hot muffin on a cool day.  Pair with a cup of hot tea (or coffee) for a wonderful treat.  These muffins are great when reheated also. Please note these are not strict Paleo!  But are still gluten free and healthy.

Ingredients:
1/2 cup coconut flour
1/2 cup tapioca flour
1 teaspoon baking soda
1/2 cup butter, melted
1/2 cup coconut sugar or maple syrup
1 cup mashed bananas
1 teaspoon vanilla
4 eggs
1/2 cacoa nibs (or dark chocolate chips with no sugar)
1/2 cup walnuts, chopped

preheat oven to 350 and line a standard muffin tin with paper liners.
mix all ingredients and divide into muffin cups
bake for about 20 minutes or until slightly browned
be sure to store in refrigerator after they have cooled

Pumpkin Pie Hoedown

Hey everyone!  No pics this time; but, I since this pie was such at hit at our Bible Study Group's 'hoedown' tonight, I wanted to share it with you.

I'm personally not a huge fan of pumpkin but this is really good and will have even your pickiest dessert fan happy.  It is super easy ad can be baked in pie crust of your choice or with no crust at all.

Tonight I made a crust of 1 1/2 cups graham flour, 3 tablespoons coconut sugar, and 4 tablespoons of melted butter. Bake for about 5 minutes at 350 before filling with pie.

For the filling mix together:
1 can pumpkin (NOT pie filling)
1 vanilla bean, scraped
1 teaspoon cinnamon
1/4 teaspoon ginger
2 pinches nutmeg
pinch of sea salt
4 eggs
1/4 cup coconut sugar (if you can't find coconut sugar, use the same amount of maple syrup)
1 cup full-fat coconut milk

pour into crust or pie pan
Bake at 350 for approximately 45 minutes or until set

mix together 1 cup coconut cream*  (if you can't find coconut cream, use the top part of coconut milk that has settled and follow directions below),  3 tablespoons coconut sugar, and 1 teaspoon vanilla
spread mixture on top of baked pie and bake for another 5 minutes.
cool completely before refrigerating

I like to make my own coconut cream (which is similar to sour cream).  I make it by mixing 1 cup of the top layer of coconut milk with 1 teaspoon of white vinegar.  Let it set at room temperature for 24 hours stirring occasionally.  Then store in fridge until ready to use.  (this is what I always use!)

YUMMY! Red Curry Beef

We have just purchased a half of a grass fed beef; SO, you'll probably be seeing lots of beef recipes.  This one was a hit!  Red Curry Beef over Cauliflower 'rice'.  Even my picky hubby loved it.  If you purchase pre-sliced meat, it is super easy.  I used a round steak and sliced myself so it was a little more work.  But worth the effort.  This is another slow cooker recipe (except the cauliflower).

The cauliflower was an accident (I must admit).  I was trying to make faux mashed potatoes.  Ha!  I steamed cauliflower and tried to mash it with my potato masher.  It was like little grains of rice.   Now I know you need to either use a food processor or cook it until it is super tender.  Either way just add some seasonings and a little butter and you have rice/potatoes.

For the Red Curry Beef

2-3 pounds beef cut into fajita strips
3 tablespoons red curry paste (found in Asian food department)
1 can coconut milk
2 cloves garlic, minced
1 tablespoon red pepper flakes

Place all ingredients in slow cooker.  Stir, cover, and cook on low for 4 hours.  Serve over rice/potatoes.

Delicious and serves 4-6 folks.

Hope you enjoy it.

Cream of Broccoli Soup Goes Paleo

Fall is in the air, football season has started, and the soup is on!  I love a nice bowl of soup anytime of year.  But fall and soup just seem to go 'hand in hand'.  Cream of Broccoli soup has always been a favorite of mine and making it Paleo friendly made it even better.   This soup is made in a  slow cooker and couldn't be any easier.  It is creamy and delicious.  You simply have to try it!

Coconut Cream of Broccoli Soup

1 medium yellow onion, diced
4 celery stalks, diced
3 cloves garlic, minced
3 tablespoons coconut oil
3 tablespoons coconut flour
1 can coconut milk
2 cups chicken broth
5 cups broccoli florets
seasonings to taste (salt, pepper, red pepper, thyme, basil, garlic powder, onion powder)

Saute the onion, celery, and garlic in 1 tablespoon coconut oil until onions are translucent.  Place mixture in slow cooker.  In same pan/pot, heat 2 remaining tablespoons coconut oil.  Add coconut flour slowly whisking constantly to prevent lumps.  Add coconut milk, again, continuously whisking.   When mixed well add to slow cooker.  Add broth and spices to slow cooker and mix well.  Add broccoli.  Cover and cook for 6-8 hours.

HINT - Don't skimp on the seasonings.

Summer IS Tomatoes - Day 2

Have you ever had Whole Foods tomato and zucchini soup?  It is wonderful! It is hearty and healthy!  I am not a fan of tomato soup but I love this soup.  I have such an abundance of tomatoes that I decided to try making it.  AND it is a good thing I have lots of tomatoes because it took several tries.  Since we don't have a Whole Foods nearby, I had to trust my memory for taste testing....and that is not always a good thing.  But have several attempts I've created a really good tomato and zucchini soup that I think is a close second.

Peel, core and chop approximately 10 tomatoes.  Then crush them (potato masher or food processor or blender - your choice). Add 1 grated carrot and the following spices: 1/2 teaspoon each rosemary, thyme, basil, salt, pepper.  Place in pot and heat to simmer.

At 400 degrees roast the following vegetables:  2 sliced and diced zucchinis, 1/4 of a red onion, 1/4 of a green bell pepper, 3-4 cloves garlic.  I roasted mine on parchment paper.  When veggies begin to brown they are ready!  Remove from oven and let cool.  When cooled enough to handle finely dice all veggies.  (Zucchini will not need dicing as it will be 'falling apart' already).  Add veggies to tomato base.  Slowly add 1/4 cup of half and half and 1 cup of broth (your choice of flavor) to soup.

Simmer soup for 2-3 hours to infuse all the flavors.

This is a hearty soup that is good year round.  I 'perfected' my recipe today and had it for lunch.  Or at least to me it is 'perfect'.  Hope you enjoy it.

Summer IS Tomatoes - Day 1

 Summer means tomatoes and I love tomatoes!  I am allergic and I break out in a rash if I eat very many.....BUT I LOVE tomatoes.....so I eat them anyway......after all, summer is the only time you can get 'real' tomatoes.  I thought I spend the next few days sharing a few of my tomato favorites with you.

This a tomato and cucumber salad.  It is super easy and great tasting.  You can also vary the seasonings.  This one is made with mint and is a refreshing side dish or wonderful alone.

Core, seed and chop approximately 1 pound of tomatoes.
Chop 3-4 cucumbers.  (I actually used 1 large English cucumber in this variation)
Dice 1/2 cup red onion.
Toss all in a large bowl.
In separate bowl mix 4 tablespoons lemon juice and 4 tablespoons olive oil.  Then add seasonings of your choice and salt/pepper.  Pour over tomato mixture.  Chill and enjoy!  Keeps for several days in the fridge.

For the salad in this picture I used fresh mint (chopped) as my seasoning.
Other times I have used garlic or rosemary or crushed red pepper and even cilantro.  Be creative!

Acorn Squash!

I love acorn squash!  But I have a really hard time finding different ways to prepare it.  It is a winter squash so should be limited on a Paleo eating plan.  But it is a nice variation from summer squash.
I found this recipe and modified.  I have made it twice in an effort to 'get it like I wanted it' and I think I have it.

Try it and see what you think.

This recipe serves 2.
1 acorn squash, halved and seeds removed
1/2 pound of ground Italian sausage (turkey or pork)
1/2 cup diced onion
1 cup diced mushrooms
1 cup spinach leaves
1/4 cup diced bell pepper

brown sausage, onion, and pepper.  Drain thoroughly and stir in mushrooms and spinach.  Cook for 2-3 minutes.  Stuff into the cavity of squash.  (I put a little cheese on top of Lawrence's)

Bake at 350 degrees for 1 hour.

We both loved it!  Add a salad on the side and you have a complete meal.