Paleo Pizza

Paleo Pizza

It's probably unhealthy how much I LOVE pizza, so when I found out that I could maintain my Paleo-lifestyle AND have pizza, I was all over that! I can tell you, the flavor is different than traditional pizza so be prepared for the "gourmet" taste. Once you make this pizza you will want to experiment and create your own favorite pizza. Enjoy!

Note: I started Paleo by purchasing Bob's Red Mill Ground Almond Flour. It's wonderful...but can get pricey. For this recipe, I decided to follow the instructions and grind my own almonds. I have a cheap little food processor, but it did the trick. My almonds were nicely ground. A great way to cut cost would be to use 1/2 store bought, finely-ground almond meal and 1/2 home-ground.

Paleo Pizza

(original recipe can be found here: http://www.catalystathletics.com/recipes/recipe.php?recipeID=9)

Preheat oven to 350 degrees and place parchment paper on a cookie sheet. Lightly oil with olive oil.

 

In a small bowl combine:

1 cup ground almonds

3 tablespoons almond butter (or cashew)

2 eggs, slightly beaten

1/2 teaspoon sea salt

 Using a spoon, spread "dough" over oiled cookie sheet. The dough will be very sticky, so to get a nicely shaped crust, put a little olive oil on the back of your spoon and use it to shape your crust. Spread to about 1/4" thickness. Pre-bake the crust for 10 minutes, or until puffed and lightly browned.

Pizza "dough"

Meanwhile, in a large skillet, saute in 1-2 teaspoons of olive oil, lightly browning:

1 red onion

1 large Italian sausage, cut into bite-sized pieces

Add:

1 green and/or red bell pepper, chopped into bite-sized pieces

2-3 cloves of chopped garlic

Cook two-three minutes, then add:

6 mushrooms, sliced

Do not overcook the veggies so that they retain their crispness while in the oven.

When timer goes off, remove crust from oven. Allow to sit for a few minutes to firm up. Then, cover the top with marinara sauce. Carefully pour the veggies on the pizza and sprinkle with fresh chopped oregano or dried oregano. 

 

Cook in 350 degree oven for 20-30 minutes, watching edges for browning. When done, remove from oven and add 1 cup of halved grape or cherry tomatoes.
 

Delicious!

The finished pizza

The fresh tomoatoes give a burst of flavor

 

Chocolate Chip Cookies, Paleo-style

Chocolate Chip Cookies, Paleo-style

Dieting can be TORTURE! But since we've embarked on living a Paleo-Lifestyle, our family hasn't really felt like we're missing out....except in one area. Desserts. I love chocolate and I have honestly missed that "something sweet" here and there. At the same time, I'm feeling better than I have in years (I hit my 10-pound goal!) and I'm not willing to go backwards with my eating changes. So, when a friend posted a link to Chocolate Chip Cookies, Paleo-style, I couldn't resist.

First, I must say that deciding to change our lifestyle has required an investment of both time and money. It does take time to prepare food that is healthy and delicious. But, not really THAT much more time than cooking a "regular", non-fast food, home-cooked meal. And money..."organic" and "nitrate-free" come with a price tag. Keeping fresh fruit around means going to the grocery store more frequently and sometimes fruit can get costly.

But, it's about tradeoff's. Our pocketbook hasn't been hurt at all because I'm not buying the "extras" that I used to, such as chips or soda. Plus, like I said, we're feeling great. It's worth it.

So, back to the cookies. They really taste more like a coconut macaroon with chocolate chips, but they were a hit in our home!

Chocolate Chip Cookies

(Again, my thanks to the amazing folks at The Paleo Plan for their awesome collection of Paleo recipes. I've made a couple taste adjustments, so here is the link to the original recipe: http://www.paleoplan.com/2011/01-25/grain-free-chocolate-chip-cookies/) 

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

In an small bowl combine:

3 cups almond flour

1 teaspoon baking soda

1/2 teaspoon sea salt

In large bowl whisk together (or use small electric mixer):

2 large eggs

1/2 cup raw honey

1 1/2 teaspoons organic vanilla extract

Slowly add the dry ingredients to the wet mixture. 

When well combined, add:

1/2 cup coconut or macadamia nut oil, melted

Gently stir in:

1 1/2 cups "Enjoy Life" brand mini chocolate chips

Spoon tablespoon-sized balls onto cookie sheet, leaving room for cookies to spread. Bake for about 8 minutes, watching to make sure cookies do not get too brown. 

Remove cookies from oven. Allow to cool for a couple of minutes on the cookie sheet before moving to a wire rack to cool completely.

These cookies freeze nicely and can be packed in snack-sized baggies for a lunch treat.

 

Going Caveman?

I'm a terrible dieter....I just have to admit it. Yet, when some friends told us they had switched to a "Paleo Lifestyle" to live healthier, I have to say, I was intrigued. 

Fortunately, Paleo recipes abound, and I discovered that by eliminating just a few food items from our diet, we could be Paleo, as well. Unfortunately, those items are some of the foods I love most: breads, rice and sweets. 

But, we're giving it a shot. After just one week, I do feel better and I've dropped some pounds. I really haven't missed any of the foods, expect maybe bread, but I'm looking at options to help with that!

For our first evening meal, we decided on BBQ Chicken...no surprise there! But, following the Paleo way, we found the perfect chicken and fresh ingredients. 

If you're looking to make a healthy life-style change, try going "Caveman" for a turn!

Grilled Chicken with Rosemary and Bacon

(adapted from the wonderful recipes found at: www.paleoplan.com)

In a bowl combine: 

3 cloves of garlic, minced

1 tablespoon garlic powder

1 teaspoon sea salt

1 teaspoon black pepper

2 tablespoons extra virgin olive oil

Brush the spices over 6-8 boneless, skinless chicken breasts

Next, place a sprig of rosemary over each chicken breast. Wrap a piece of bacon around each chicken breast and secure with toothpicks that have been soaked in water.

Grill away!

Serve with fresh fruit and grilled veggies for the perfect Paleo meal.

The chicken can also be cooked on the stove top, but the flavor of the garlic and rosemary blended with the charcoal taste is heavenly!

 

 

BBQ Chicken

BBQ Chicken

We BBQ every chance we get....rain or shine! And, any meal - breakfast, lunch or dinner! When my hubby BBQ's, it's usually with charcoal, but this last year we bought a BBQ'er with charcoal on one side, propane on the other, and a burner on the side. 

 

 

On the Barbie: Teriyaki Chicken, potatoes and veggies (bell pepper, onion and garlic)

Our family favorite is BBQ chicken, corn and potatoes. And when it comes to making marinades for grilling, the sky's the limit. You can make your own from scratch, pick up a pre-made marinade at the store, or even embellish a marinade to make it semi-homemade.

I think the key to delicious chicken from the BBQ is to allow your chicken to bake for short periods, then baste and allow a "shell" to form around the outside to seal in the flavors. Then, bake a little more. With chicken, you must be patient. Let your coals turn white and glowing, or heat your propane grill to medium-high. If your heat source is too hot, you will end up with charred bird.

Semi-homemade Marinade for Chicken

With chicken, I often use a bottle of Italian dressing as my base. Then, I add fresh garlic (halved), citrus juice (orange is my favorite, but I've used lemon, lime and grapefruit) and some fresh herbs, such as basil or oregano. This same base can be used for veggies, as well, but I like to mix up the flavors. Then, I marinate my chicken for an hour or overnight. Remember, if you like to baste your meat, reserve some of the marinade in a separate container. Don't use the marinade that your meat has been sitting in. 

We love Japanese food around our house, so teriyaki is a flavor I go to often. It's delicious, and it gives grilled meat a beautiful color...and it's simple to make.

Teriyaki Marinade

(Note: there is usually a houseful around here, so I always make extra. If we don't eat it all, the leftover chicken ends up in a salad the next day.)

Whisk together:

1/2 cup sake

1 cup soy sauce

1/2 cup honey

1/2 cup sesame oil

Fresh ginger, grated

5 cloves garlic, minced

Green onions, chopped

Reserve a small amount of marinade in a separate container for basting. Pour into a ziploc baggie, add meat and allow to marinate for at least one hour. This marinade is an excellent choice for chicken, beef or salmon.

Baked Potatoes

Food ALWAYS tastes better off the "Barbie." I love that the majority of our meals are cooked outside. Any meal - breakfast, lunch, dinner - can be made al fresco.

One of my favorites is Johnny's Baked Potatoes. Simply wash your potatoes, microwave for 5-7 minutes to soften up, then wrap in foil and place in your coals. Leave them there while your meat is cooking. They will be perfectly baked and charred when you're ready to eat. Serve with a little butter, salt and pepper. Delicious!

Drink With a Merry Heart!

Drink With a Merry Heart!

One of the great gifts parents can teach their children, I believe, is a healthy attitude toward food and drink. "Everything in moderation" is a great adage. If it's food or drink, families should talk about being healthy in what they partake and setting healthy boundaries for consumption....just my opinion!

So, let's talk about drinks. I will admit, I like mixing drinks. I love creative concoctions that taste delicious and are pleasing to the eye. 

During a recent visit from some of our oldest and closest friends, we tried some drink recipes I have been saving for a special occasion. Some are "adult-only" and others are all-age-friendly. The most important parts were presentation and taste.

Presentation

I love eclectic glasses and goblets. But, thanks to the "gracefulness" of my family (me included!), I refuse to get too attached to breakable stemware because breakage happens.  So, my favorite place to look for glasses and serving containers is Goodwill on their half-off days. I have found some of the BEST glasses and goblets there...and it goes to a great organization! 

The other little tip..."fresh" is pretty. From a slice of fruit on the rim to a pinch of herb tucked into the glass, something fresh gives a plain-Jane glass visual appeal.

Taste

My sister-in-law can tell a fancy-smancy wine from Trader Joe's 3-Buck Chuck. Me...not so much. I can tell you if I like the flavor, or not. Sometimes I like the really "good" wine....sometimes I don't. When it comes to mixed drinks, you can cheat and buy a less expensive liquor. What it comes down to is finding the taste you prefer. 

Here are two of the "winning" recipes from our summer get-together. We decided these are keepers! Again, have fun with the measurements and find the taste that suits you best.

Tequila Sangria

(Original Recipe: http://www.cookingchanneltv.com/recipes/tequila-sangria-recipe/index.html)

In each glass, distribute the fruit:

Pineapple slices

Orange slices

Blackberries

Lime wedges

(Other fruit ideas include watermelon, raspberries, kiwi or mango)

Add a couple ice cubes to each glass

In a separate container, mix the following, then pour into each glass:

2 parts tequila

1 part elderflower liqueur (I used peach - couldn't find elderflower!)

1 part simple syrup (recipe below)

2 parts pineapple juice

1 part orange juice

Gently stir to mix ingredients, then slowly pour a small amount of red wine over the top. We used a nice red from Spain that we picked up at BevMo. The red wine will sit on the top, creating a beautiful drink.

Simple Syrup

This sugary mixture is a staple in many mixed drinks. Make a large batch and keep on hand.

In a saucepot, mix equal parts sugar and water. Heat over medium, stirring frequently, until sugar completely dissolves. Allow to cool completely before using.

Tequila Sangria

Next, an all-age-friendly drink that was a hit in our house...with kids AND adults.

Hawaiian Lava Flow

(Original Recipe: http://www.thecoterieblog.com/2010/02/lava-flow-recipe.html)

 Be sure to use clear cups for this refreshing drink.

In a pitcher combine:

Equal parts pineapple juice and cream of coconut (I used Coco Lopez)

(the original recipe suggests 46 oz juice and 40 oz  Coco)

Add
1 pint half and half

Set aside.

In a blender combine:

1 package frozen strawberries in syrup and a little water (mixture should be thick)

Pour strawberry mixture in your cups - about 1/2 to 1-inch high, depending on size of glass

Clean out blender. Add ice and pour pineapple mixture to the level of the ice. Blend until smooth and pour over strawberry mixture. The strawberries will "ooze" up the sides of the cup.  Serve with a pineapple slice and a straw.

**Adult Version**

For a fun rum version, add a coconut rum, such as Malibu, to your pineapple mixture. Delicious!

Hawaiian Lava Flow

Again, I have to thank Pinterest for the great links!

Quinoa

Quinoa

 Quinoa (pronounced "quin-wa") is my favorite salad base. And it really takes a food up a notch when Teri Rialto claims it's her favorite dietary fiber. (Yes, SNL is HUGE in our house!)

I don't know that I'd had quinoa before my sister-in-law and nieces made a quinoa salad for a family get-together about two years ago. The salad is still a favorite in my house and the quickest way to use leftover grilled chicken.

Quinoa Salad with Chicken and Basil Pesto

Prepare quinoa as directed (I prefer the quinoa that Trader Joe's sells)

After quinoa has cooled, combine with the following:

Basil Pesto

Chopped chicken

Crumbled feta

Halved cherry or plum tomatoes

Sliced basil

Keep in refrigerator until ready to serve. I usually make a double batch because my family loves this salad....and it's even better the next day after the flavors have blended.

Quinoa Salad with Chicken and Basil Pesto

Pinterest is my new favorite place to find recipes. "Presentation is everything" is an old adage in my house, so when I see a pretty picture, I add it to my "Something to Try" board. When it's a pretty picture AND there's quinoa in the salad...yum!

 Strawberry Quinoa Salad

(Original Post: http://anthologymag.com/blog3/2012/07/06/guest-recipes-love-and-lemons-week-one/)

In a large bowl combine:

Quinoa, prepared as directed and cooled
Strawberries

Feta

Mint

Scallions or green onions

Walnuts, toasted

Baby salad greens

Lemon Honey Vinaigrette (recipe follows)

Pour dressing over salad and toss. Chill before serving.

Lemon Honey Vinaigrette:

4 tbsp olive oil (plus a little more to drizzle on at the end)
4 tbsp lemon juice (plus a little more to squeeze on at the end)

2 tbsp champagne vinegar (if not available, white wine vinegar may be used)
1 garlic clove, minced
1 tsp honey
salt & pepper

 Whisk or blend in processor (I used my Magic Bullet)

Again, this is a salad that tastes great the next day, as well. The greens get a little wilted, but it does not take away from the delicious flavor.

Strawberry Quinoa Salad

The key to both of these salads - any salad, really - is to not get caught up in amounts, or even ingredients. Salads can be delicious meals, in and of themselves. Be creative and enjoy!

A Small Piece of Webspace to Remember Great Meals

I've always loved to bake, but cooking for me is a chore. 

Still I'm not afraid to try new things...or re-invent oldies. 

This is a place where I can post pictures and recipes for friends and family, far and near. 

This is My Kitchen...Inside and Out.

 Avocado Rolls with Cilantro Dipping Sauce

 BBQ Pork Loin with Ginger and Sage Rub

Late Night Pupu's