Posts Tagged "Paleo"

Chocolate Mocha Pots de Creme (Dairy Free!)

Posted by on May 8, 2014 in Corn Free, Food, Gluten Free, Recipes | 0 comments

Pots de Creme are creamy custards served in tiny cups. I came across this recipe in one of my cookbooks and it sounded and looked delicious. I changed the recipe to make it dairy free by using coconut milk instead of heavy cream and took part of the coconut milk out and used coffee. This made a wonderful dessert to top off our Easter meal, but this is an impressive, easy crowd pleaser. The nice thing is you can make this dessert two nights before and have time to focus on prepping and making your main meal. OR this is so easy to enjoy and satisfy that chocolate craving. I like to use raw cacao as it is richer in chocolate and healthier. What I liked about this dessert is that it has some protein from the eggs, some good fats from the coconut milk so you don’t have to worry about those blood sugar crashes. It is filling and satisfying.   Chocolate Mocha Pots de Créme 2 cups of coconut milk (watch for added thickeners in some canned milks) 1/2 cup of coffee (you can omit the coffee and just use coconut milk) 1/4 cup of Grade B maple syrup 1/4 cup of raw cacao (or unsweetened cocoa) pinch of salt 3 ounces of dairy free chocolate chips or 70% dark chocolate 3 eggs (local and pasture raised is best)   1. Preheat oven to 350 2. Combine coconut milk, coffee, maple syrup, cacao and salt in a sauce pan over medium heat. Cook for about 3 minutes and add chocolate. Stir until the chocolate melts 3. Meanwhile lightly beat eggs in a medium glass bowl. Turn on kettle to begin boiling water 4. Gradually add 1/4 cup of hot mixture to eggs, stirring constantly with a whisk. Then add the egg mixture to the milk mixture in the pan, stirring with the whisk. 5. Pour mixture into eight 4 ounce custard cups. Place the cups in a 13 x 9 glass dish. Add hot water to the pan up to about an inch. 6. Bake for approximately 30-minutes or insert knife until center comes clean. 7. Remove cups from the pan and let them cool completely before placing in the fridge to set over night. Garnish with some chocolate shavings and enjoy!...

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Citrus Glazed Roasted Sweet Potatoes with Caramelized Leeks

Posted by on Nov 26, 2013 in Corn Free, Food, Gluten Free, Healthy Eating, Recipes, Vegan | 4 comments

I didn’t begin liking sweet potatoes until I was working at place that made the best sweet potato fries. To this day I cannot find a place that makes them as good as them, but it got me to start eating sweet potatoes. To my surprise I found I really truly enjoyed them. I think I had an awful experience eating them at a Thanksgiving dinner one year as a child. It is amazing they way food  is prepared can really affect your ability to like them again for years to come. I kind of felt like I was missing out all those years. I have definitely made up for them and my kids love them due to their natural sweetness. I made this dish for our church’s family gratitude brunch and four pounds of this Citrus Glazed Roasted Sweet Potatoes with Caramelized Leeks was gone before you can say Thanksgiving. I guess they were a hit! Citrus Glazed Roasted Sweet Potatoes with Caramelized Leeks 2 lbs of sweet potatoes peeled and diced 1 leek cut in half and sliced 1/4 cup of fresh orange juice (I used the OJ from Mariano’s, super fresh!) 3 Tbl of Grade B Maple Syrup 1/4 tsp of garlic powder 1 tsp of Celtic Salt (very nourishing) 1/4 cup of melted coconut oil 2 Tbl of Citrus flavored olive oil (I love Pasolivo Citrus Olive Oil I am a member!)         Preheat Oven to 400 degrees In the Ecofoil Tin place the potatoes and leeks In a bowl mix orange juice through salt and pour over potatoes and leeeks Drizzle melted coconut oil over mixture and toss altogether Bake in oven  for 50-60 stirring every 20-min to prevent sticking Bake until you get the crispiness you like Drizzle the citrus flavored olive oil over the mixture Sprinkle about a  tsp worth of Himalayan Salt Simple, sweet and satisfying. Thank you to EcoFoil Pans for providing the 100% recycled aluminum tins and sponsoring this recipe...

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Healthy Cauliflower Tots

Posted by on Jul 16, 2013 in Corn Free, Food, Gluten Free, Healthy Eating, Recipes | 8 comments

Thanks to Pinterest, I have been inspired in my kitchen.  I have seen quite a few recipes for cauliflower tots in some way shape or form, but many I was seeing was full of heavy cream, a load of cheese, butter. My challenge in the kitchen is making everything food that is low in salicylates.  If you don’t follow my blog on Chicago Parent, I have disclosed my son has a salicylate allergy which has cleared up his psoriasis, he functions better, sleeps better and is happier little boy.  So this recipe is low in salicylates, but very tasty and I’ll give you some modifications that I would have done differently to give these tots a little more pizazz. My son has yet to like them, he is not use to eating cheese or eggs, so it is new for him, but hopefully he will soon. My motto is consistency and persistency wins the race. Healthy Cauliflower Tots 2 cups of grated cauliflower half of an onion 2 green onions 1 garlic clove or 1 tsp of garlic powder 1/4 cup of Nutritional Yeast 1/4 tsp of celtic salt 1 egg 1/2 – 2/3 cup of shredded Raw Milk Cheddar Cheese (I buy mine from Trader Joe’s and shred it myself) Preheat oven to 375 degrees. To make it easy, I put all of the cauliflower, onion, green onions, garlic clove in my Kitchen-Aid 3.5 cup food processor. This way you still can get the health benefits of having real garlic without having to press it or chop it. Mix the Nutritional Yeast, egg, salt and cheese together. The yellow color from the Nutritional Yeast gives it that yellow color that many tater tots have. Place the mixture in mini-muffin pans. I use a silicon based muffin pan and love it. Place in the oven for 20-minutes or until the crisp golden brown you like. This makes about 24 tots. I would have added some white pepper and paprika to it. I’ll let you all play with that mixture. I did add oregano one time and we liked it. This is way to easy to not make it. I had them for breakfast and my daughter loved them after soccer camp as a snack. This would definitely be an ideal after school snack or some quick breakfast when school gets underway. We have found that we do much better eating raw milk cheese and hope you enjoy these as much as we do!  ...

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Bacon Brussels Sprout Slaw

Posted by on May 4, 2013 in Food, Gluten Free, Healthy Eating, Recipes, Uncategorized | 0 comments

I have been wanting to do something with the pre-shredded Brussels Sprouts bag that I see at Trader Joe’s. I bought a bag, then it went to waste..I hate when that happens. Then it came to me a few weeks ago when a friend of ours was visiting from Boston with their family. I then whipped it up and she was like, That’s It? I said yep! She helped me take some food pics and we named it: Bacon Brussels Sprout Slaw. I hated brussels sprouts for a long, long time. I decided to try and get over my hatred for them when I bought a package of halved brussels sprouts from Trader Joe’s that had salt, pepper and chunks of garlic on it. I roasted them with coconut oil, then drizzled olive oil on them.  Oh my gosh, were they fantastic. One time while I was entertaining, I put them on a vegetable kabob and put them on the grill…yes you must try that this summer. Be sure to use that coconut oil when grilling for its high heat content. What I love about this recipe is that all these ingredients can be found at Trader Joe’s and it takes less than 10-minutes to make…well once the bacon has been baked.   Bacon Brussels Sprout Slaw 4-6 pieces of Apple Smoked Bacon baked in oven at 350 degrees for 10-12 minutes 1 bag of shredded brussels sprouts 1/2 cup of shredded carrots 1 avocado 2 cloves of garlic 2T of coconut oil 1/2 cup of cilantro 1/2 fresh lemon squeezed 1/2 tsp of smoked paprika salt to taste I used about 1/2 tsp of Celtic Salt (which is higher in trace minerals and good for you!)   Cook bacon until crispy. Crumble real good Blend avocado, melted coconut oil, cilantro, garlic, and paprika in a food processor. Add bacon, carrots and shredded brussels sprouts together Mix avocado mixture in with the brussels sprout mixture Squeeze lemon juice and mix Add salt to taste This makes an excellent pot luck side dish. What I love is that you can make it completely vegan by omitting the bacon and you will still have that smokey flavor using the paprika.  The other great thing, you won’t have to worry about any mayo going bad..well if the slaw lasts that...

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