Paleo Apple Crisp

This pregnancy has made me crave sweets more than normal. 

One of my favorite desserts is apple pie. Unfortunately my body

doesn't really like gluten. And pie by definition is a lot of gluten {the crust}

So thanks to the lovely world of Pinterest

I found a  Apple Crisp recipe that fits the bill

I tweaked a bit as always and this is what I came up with.

For my Paleo friends use honey and coconut oil.


PALEO APPLE CRISP

Paleo Apple Crisp

Filling

4 med Granny Smith Apples, diced

1/2 tsp cinnamon

1/2 allspice

3TBS Organic light brown sugar

2TBS Arrowroot powder

Crumb topping

1 cup raw almond meal

1/2tsp cinnamon

1TBS Arrowroot powder

3TBS melted butter 

Honey/Maple syrup to drizzle

1. Combine all of the filling ingredient together till well coated. Pour into a glass dish oven safe dish

2. Combine all of topping ingredients {except honey/maple syrup}
3. Cover apples with crumb topping and drizzle with honey/maple syrup
4. Bake @350 for 45 min!
5. ENJOY!!!

Slow Cooker Apple Butter

I searched and searched for an apple butter recipe 

that didn't require 6lbs of apples. I just couldn't find one. 

So I took from Oh She Glows recipe and modified if for us 

 2 lbs fuji apple and 2 Pink Lady's cut in eighths and cored 

(leave the skin on)

Place in the slow cooker on HI for 2 hours, stir a few time otherwise they will stick to the bottom and sides. You could always add a little water or apple juice to the slow-cooker to minimize sticking

After 2 hours your apples should be super soft 

and easy to mash with a potato masher. 

Once thoroughly mashed puree in a blender. I don't have a super high powered blender so I did it in batches. If you have a Vitamix you can do this all at once. Return to slow-cooker

Add your spices, 1 tsp vanilla extract, 

2 tsp ground cinnamon, 1/2 tsp ground allspice

Stir spices in very well and cook another 45 min uncovered on HI to thicken

Store in an air tight container. 

I had this old Classico Spaghetti jar on hand. 

I know this isn't going to last long

Elliot ate 1/2c immediately and I had several spoonfuls!

This will a make a great hostess gift, or Christmas gift. 

Going to try my hand at canning them to make them last longer.

I'll let you know how it goes!

This recipe will be easy to double or triple, 

just make sure you double and triple the time and spices

Bean-Less Chili

3 celery stalks diced

1/2 med white onion, diced

3 cloves of fresh garlic minced

4 TBS extra-virgin olive oil

1lb grass-fed beef

1lb mild Italian chicken sausage, casing removed

1 tsp sea salt

2 TBS Italian seasoning

1/2 TBS cumin

2 TBS chili powder

1/2 tsp cayenne pepper (more if you want it spicy)

1 (16oz) can diced tomatoes with juice

8-16 oz chicken broth (8 if you want it thick, 16 for more soup consistency 

In a med soup pot saute the veggies in the olive oil for 2 minutes, add beef and sausage, and brown

Season the meat mixture with all the spices

Add the tomatoes and chicken broth, and simmer for 35 min

Taste and add more seasoning if desired

I had this over some spaghetti squash for dinner last night and it was 

SO GOOD!!

Whole30 Week 1: Jan2-Jan6

I've completed my first week of my Whole30.

 It wasn't a complete week since I started on January 2nd and not the 1st. 

Here is my meal plan and a few pictures from each day my favorite meals. 

Links to recipes are forth coming!

Egg muffins and grapes

Day 1: Jan 2
B: 3 Egg muffins, grapes
L: Salad with boiled eggs, avocado and orange bell pepper
S: Almonds
D: Chipotle Bowl with Chicken, fresh salsa guacamole and lettuce

Spaghetti squash with sauce,
 roasted asparagus and grapes

Day 2: Jan 3
B: 2 Egg muffins, 1/2 avocado, 1/2 Granny Smith apple
S: Raw almond butter and 1/2 Granny Smith apple
L: Salad, with 1/2 avocado, 3 slices of turkey, and orange bell pepper
D: Spaghetti squash with meat maranara, roasted asparagus and grapes
S: Fuji Apple

Salad with turkey, orange bell pepper
and avocado

Day 3: Jan 4
B: 2 Egg Muffin 1/2 avocado 1/2 c blackberries
S: Raw almonds and pink lady apple
L: Salad with Turkey, avocado, and orange bell pepper
D: Spaghetti squash with meat sauce

Egg muffins, grapes and 1/2 avocado

Day 4: Jan 5
B 2 egg muffins, 1/2 avocado and  1/2 c grapes
S: Unsweetened apple sauce and raw almonds
L:
Dinner: Salad with Chicken, avocado, bell pepper

Chipotle Bowl, chicken, salsa, guacamole
and lots of lettuce

Day 5: Jan 6
B: 2 Egg muffins
S: Pink Lady Apple and raw almonds
L: Chipotle Bowl, chicken, salsa, guacamole and lettuce
D: Chicken thigh leftover asparagus
S: Avocado

Grilled Chicken, Green Beans & Sweet Potatoes

Grilled Chicken, Green Beans & Sweet Potatoes

This was a last minute throw together meal. My husband decided day of that he wanted to grill the chicken that I had ready for another meal. But hey he wanted to cook! So here is the yumminess!

Boneless skinless, chicken thighs
{Sweet paprika, Sea salt, Garlic powder and Black pepper}
Sweet potatoes pealed and cut into thick strips
Fresh green beans
Butter {for paleo use coconut oil}
Season both sides of the chicken with the above seasonings

Place the veggies in the center of a large square with dabs of butter of foil and fold the edges to make a pocket

Grill on med/high heat {honestly I don't know how long my hubs grilled for I'll ask and update!)

Fabulous Blueberry Muffins

These muffins are wonderful and grain free, sugar-free, and dairy free. When I decided I was going to start eating a Paleo diet, I was knew I would have to find some bread/muffin/pancake alternatives for me and the family. So I was super excited when I came upon Clean Eats in the Zoo. She feeds herself and 5 kids a 85-90% Paleo diet while her husband is on a strict 100% Paleo diet because of Celiac Disease.

So rather than copy word for word what her recipe is just hop over there
Blueberry Muffins to Die For

Enjoy!

'Breaded' Chicken and Sweet Potato Fries

This chicken is so yummy I love the bread like coating. It is now in the meal planing rotation and the boys love it. So I am excited to share it will you! If you make it let me know what the family says!

2 lbs boneless, skinless chicken thigh

1/2 c. almond flour

1/2c. coconut flour

1 tsp salt

2 tsp pepper

1 egg

In a 9x13 baking dish coat the bottom with olive oil

In a med bowl mix the flours, salt and pepper till combined

In a separate bowl beat the egg.

Dip the chicken in to the egg, then roll in the flour mixture till well coated

Place in baking dish and bake for 28-33 minutes, till juice run clear when cut into.

These fries are a favorite in our home. I eat them sparingly, but my boys LOVE them!

2-3 sweet potatoes, cut into spears

3 TBSP Coconut oil

1 tsp sweet paprika

1 tsp cinnamon

In a large bowl combine oil, cinnamon and paprika

Toss sweet potatoes in the mixture 

Pour sweet potatoes on to a foil lined cookie sheet

Bake for 15-18 minutes at 375 degrees F.

These two go so well together with a salad and it is a complete meal the whole family will enjoy

Both recipes are adapted from 

This book is staple for cooking Paleo that the boys love. 

The author is a wife and mother of 3 boys which I love. 

Which means most of these recipes are kid friendly and delicious! 

*disclosure- book links are Amazon affiliate links- I get a small percentage from Amazon  if you decide to order from my links

Paleo Lemon Bars

I have a sweet tooth, and I have to say I was worried that going paleo I would never get to enjoy sweets. But I was wrong. Now let's get something straight, I'm not a die hard paleo gal, my goal is to stay in the 80% range, for instance I love cheesecake. I will be having real, full fat, full sugar, full grain 

New York Style CHEESECAKE for my birthday in July!!

But in the meanwhile I will adhere to Paleo sweets. 

I made these Lemon Bars from the Primal Women in the Kitchen

Primal Women in the Kitchen Lemon Bars

Ingredients:

Filling:

6 whole eggs

1/2 c. honey

3/4 c. lemon juice (about 7 lemons)

1/2 c. coconut oil

Crust:

1 c. of raw almonds

1 c. of raw walnuts (they say pecans, I didn't have any!)

1/4 c. honey

1/2 c. of melted coconut oil

2 eggs

Directions:

Filling:

1. Whisk eggs, honey, and lemon juice together in a small sauce pan. 

2. Heat on medium and add coconut oil. Stir until the coconut oil has melted.

3. Continue stirring until the mixture thickens and bubbles.

4. Remove from heat and place in a bowl in the refrigerator to cool and thicken further.

Crust:

1.Place nuts in a food processor/blender until finely chopped, don't puree.

They should be in tiny pieces but not as fine as almond flour.

2. Mix the nuts with the remaining ingredients until they are well combined.

3. Spread over the bottom of a greased 8 x 12 pan.

4. Heat oven to 400F and bake for 15-20 minutes. The crust will be done when you can insert a toothpick in the middle and it comes out clean.

5. Cool crust completely before layering the filling over the top. Return to the refrigerator until ready to serve.

Be sure and check out their blog-post and the comments for tips and tricks for helping this turn out even better!

Links to Amazon are affiliate links through which I may receive a small percentage should you decide to purchase the book.

Garden Meatballs

I adapted this recipe from Sarah Fragoso cookbook Everyday Paleo

 which is amazing resource for those interested in Paleo. 

1. 1lb of ground beef

I am a firm believer in grass-fed beef/bison. Yes it is more expensive, but the taste is obvious to and the quality is unbeatable. I'd rather go low meat and all grass fed then more meat all conventional. 

2. 1 squash grated and 1 large carrot grated

3. 1 clove of garlic minced

4. 1 egg beaten

5. 1/2 cup almond meal/flour

6. 1 tsp salt and pepper ( you can add more or less)

7. Mix all ingredients together and form into balls a bit bigger than a golf ball.

Place in a oiled baking dish and cover securely with foil

8. Bake at 375F for 45 minutes 

These are very yummy and can be added to so many dishes. 

A few ways I have and will eat them;

in marinara sauce

over sauteed vegetables

crumbled over a salad

by themselves!

Enjoy!

Paleo Update

Hello to my faithful followers. Sorry to be MIA for over two weeks, this new eating lifestyle has kinda taken over in the beginning. However I now have a good rhythm. Speaking of which I love my 'diet'! It has helped in so many ways in areas like

• Better sleep
• Clear head
• Weight loss
• Less grouchy with the boys in my life

These benefits have out weighted the hurdles of changing my diet. I really and truly don't miss grains (except for pizza), I really don't miss sugar at all, and even though I will be continuing this lifestyle past my 30 days I will be having full dairy, full sugar, full grain CHEESECAKE for my birthday!

Anyway I have been experimenting with different things for meals and my staples for sure are

• eggs
• assorted raw nuts
• fruit
• cut veggies
• lettuce/spinach
• rotisserie chicken
• beef stew meat
• veggie stir fry
• Paleo quiche 
• Chicken stir-fry 

I will be sharing some pretty yummy recipes that I have tried this month. They are forth coming. If you have some yummy paleo friendly recipes I'd love to share them! Let me know!!

Paleo Quiche

Now that I am going Paleo I have to change how I eat. You don't realize how much you eat something {say pasta} until you can't. So I have pursuing blogs and websites for recipes. This quiche is something I came up with on my own. Enjoy!

Veggie Sausage Quiche

6 whole eggs

2 egg whites

1/2 lb. cooked sausage{what used isn't the best, but it was in my freezer so no waste!}

10 asparagus spears

1/3 red bell pepper chopped

1/3 orange bell pepper, chopped

1/2 c mushrooms, chopped

{any vegetable will work}

coconut oil

1. Saute mushroom and bell pepper in coconut oils

2. I broiled my asparagus in olive oil and salt and pepper for about 5 min, then chop

{you can easily saute it as well just be sure and chop it up first}

3. Beat eggs and egg whites in a large bowl.

4. combine vegetables and sausage into eggs

5. Pour into a coconut coated pie pan

6. Bake at 350 for 35-40 minutes until set

This was a hit for the whole family! Including the boys, success!!! 

Going Paleo

I have for a while been trying to loose weight. Now I can't full blame any of diets because I haven't followed them to the letter. But I have been doing some searching and keep hearing about the Paleo diet. At first I said
 NO WAY I am not giving up grains and dairy.
I can give up sugar and legumes no problem. But I love my cheese and bread. So after reading about my friends' testimony about following Whole30 program. I was inspired by her changes, but did nothing. However last week I checked out The Paleo Diet: Lose Weight and Get Healthy by Eating the Foods You Were Designed to Eat
from the library and was intrigued. 

Now to fully believe in the Paleo lifestyle mean believing in evolution as the site the 'cave men' who lived 10,000 years ago and hunted and gathered. This I don't believe, I believe things started with creation as stated in Genesis 1. But the theory applies still, people still hunted for meat, had no sugar, the grains they ate were obviously not GMO. 

So I am going Paleo, which means I eat ONLY real foods - 

• meat-pasture raised, grass-fed, free-ranged
• seafood - wild caught
• eggs - omega3 enriched
• tons of vegetable - organic if possible
• some fruits- organic if possible
• plenty of good fats from fruit, nuts oils and seeds- raw nuts, extra virgin oils

This also means I DO NOT eat - 

• no grains of any kind 
• no sugar real or artificial {some folks make a honey exception}
• no legumes 
• no alcohol 
• no dairy
• no white potatoes

Sound crazy, well maybe I am a bit, but what could it hurt?

The possibility of being healthier, losing some weight and have more energy 

Why not!

What do you think about Paleo?

Tasty Tuesday {Guest Cook}

Ok so I am going to try something new. Tasty Tuesday's

So

here we go!

Today I am featuring a sweet friend Stephanie who is living on a gluten free diet. Which to m

e is very intriguing. So I have asked her to share a tasty recipe. To see more of her recipes plea

se visit her at

a better way to cook.

Lemon Chicken Casserole
4 chicken breasts, cooked and chopped into bite size pieces
16 ounces sour cream
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
¼ cup chopped fresh parsley
2 garlic cloves, minced
1/2 cup Cheddar Cheese plus 1/4 cup for topping
Dash of cayenne and paprika
Salt and pepper to taste

Mix all ingredients (except chicken and cheese) in mixing bowl. Add chicken and 1/2 cup of the cheese. Pour into 8x10 casserole dish. Cook at 350 for 15 minutes (or until bubbling). Take out of oven, add another 1/4 cup cheese on top . Let the cheese melt and then serve over gluten free (or regular) pasta or brown rice. Enjoy!

Tips: This is completely gluten free. I would not recommend substituting the sour cream with yogurt as it would probably curdle.

Enjoy!