Paleo Tostadas

Paleo Tostadas

My sister-in-law and nieces are  AMAZING in the kitchen! So, when they suggest a recipe, I'm all over it. Not to mention, if it means Mexican food...yum!!

This recipe is for Paleo-inspired Tostadas. It took a few tries to get a thickness (or thinness, in this case) that had the taste and crispness that I like in a tortilla, but the end result was delicious! Top with your favorites - we added shredded lettuce, garlic-roasted chicken, tomatoes, cilantro and avocado.

Paleo Tortillas

(find the original recipe here:  

http://www.unrefinedkitchen.com/2012/03/26/tacos-with-paleo-tortillas/) 

Ingredients:
2 cups almond flour 

(to get the most out of your almond flour, combine one package of finely ground almond meal flour with home-ground almonds)

 2 large eggs
1 tsp. olive oil
1/2 tsp. sea salt
taco toppings of choice

Directions:

1. Preheat oven to 350 degrees.
 

2. Combine flour, eggs, oil and salt in a bowl and mix until well blended.
 

3. Roll out balls of dough between two pieces of parchment paper to desired thickness (1/8″ thick or so). Remove top layer of parchment paper and place bottom layer with dough onto a baking sheet. To achieve the "tostada" shape, place parchment over an over-safe bowl.
 

4. Bake at 350 degrees for 6-10 minutes or until desired “crispness” is achieved. Watch closely, since the edges will brown quickly if they are too thin. Top and enjoy!

Dark Chocolate Covered Almonds with Dried Cherries

Dark Chocolate Covered Almonds with Dried Cherries

Here is a great go-to snack or dessert that is quick and simple - and has hundreds of variations!

Dark Chocolate Covered Nuts

(Here is a link to the original recipe - adapt away! 

http://www.fitsugar.com/Paleo-Holiday-Treats-26285810) 

 

1 bag dark chocolate chips

1 bag almonds

1 bag dried cherries

Coconut chips (optional)

Other ideas to change it up: dried chopped mango, freeze-dried raspberries, cashews, pinch of cayenne pepper (mix into melted chocolate) - let your imagination go wild!

Melt chocolate in microwave. Stir until smooth. Line a baking sheet with parchment paper. Drop a teaspoon size amount of chocolate onto parchment, spacing drops one-inch apart. Place 3-4 almonds on top of each chocolate drop. Place 2-3 cherries on top of almonds. Drop a second teaspoon of chocolate on top of cherries and almonds. Add coconut chips, if desired. Place in refrigerator until hardened. 

 

Living in Arizona, I have to keep my candies in the fridge year-round; these candies do melt quickly...but they also get eaten very quickly! Enjoy!

The Perfect Christmas Cake

The Perfect Christmas Cake

Life has been so busy that I'm catching up on some of the great recipes and family moments that we experienced as 2012 was closing out. Over Christmas Break, our family got together with my husband's brother's family...and that always means good times and delicious food!

This recipe took a lot of time, but it was soooo worth it! Find the original recipe here: http://www.myrecipes.com/recipe/layered-peppermint-cheesecake-00420000008157/

I made it as-is - no changes, and it was rich and delicious. It is a showpiece cake that will please everyone, from the peppermint cheesecake layer to the white chocolate whipped cream frosting. I will definitely add this to our annual winter recipes!

Layered Peppermint Cheesecake with White Chocolate Mousse Frosting

Peppermint Cheesecake Layers:

3 (8-oz.) packages cream cheese, softened
1/2 cup sugar
2 tablespoons unsalted butter, softened
3 large eggs
1 tablespoon all-purpose flour
1 1/2 cups sour cream
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract
2/3 cup crushed hard peppermint candies 

Sour Cream Cake Layers:

1 (18.25-oz.) package white cake mix
2 large eggs
1 (8-oz.) container sour cream
1/3 cup vegetable oil 

White Chocolate Mousse Frosting:

2/3 cup sugar
1 cup white chocolate morsels
2 cups whipping cream
2 teaspoons vanilla extract 

Garnishes: White chocolate curls, peppermint candies 

1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325°. Line bottom and sides of 2 (8-inch) round cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat cream cheese, 1/2 cup sugar, and 2 Tbsp. butter at medium speed with an electric mixer 1 to 2 minutes or until creamy and smooth. Add 3 eggs, l at a time, beating until blended after each addition. Add flour and next 3 ingredients, beating until blended. Fold in candies. Pour batter into prepared pans. Place cake pans in a large pan; add water to pan to depth of 1 inch.

2. Bake at 325° for 25 minutes or until set. Remove from oven to wire racks; cool completely in pans (about 1 hour). Cover cheesecakes (do not remove from pans), and freeze 4 to 6 hours or until frozen solid. Lift frozen cheesecakes from pans, using foil sides as handles. Gently remove foil from cheesecakes. Wrap in plastic wrap, and return to freezer until ready to assemble cake.

3. Prepare Sour Cream Cake Layers: Preheat oven to 350°. Beat cake mix, next 3 ingredients, and 1/2 cup water at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans.

4. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

5. Prepare White Chocolate Mousse Frosting: Cook 2/3 cup sugar and 1/4 cup water in a small saucepan over medium-low heat, stirring often, 3 to 4 minutes or until sugar is dissolved. Add morsels; cook, stirring constantly, 2 to 3 minutes or until chocolate is melted and smooth. Remove from heat. Cool to room temperature (about 30 minutes), whisking occasionally.

6. Beat cream and 2 tsp. vanilla at high speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gradually fold white chocolate mixture into whipped cream mixture, folding until mixture reaches spreading consistency.

7. Assemble Cake: Place 1 cake layer on a cake stand or plate. Top with 1 frozen cheesecake layer. Top with second cake layer and remaining cheesecake layer. Top with remaining cake layer. Spread top and sides of cake with frosting. Chill until ready to serve. Garnish, if desired.

Roasting...veggies!

Roasting....veggies!

Since beginning the Paleo Lifestyle, we have consumed a massive amount of veggies. I am always looking for new and enticing ways to prepare our veggies. 

Peppers, Zucchini and Garlic

The simplest way to prepare veggies is to slice, toss in some olive oil (I like to add some fresh basil or rosemary) and a dash of sea salt, then roast in a 250 degree oven for 2-3 hours. I especially love to do this with tomatoes and peppers. 

Roma Tomatoes

Or, toss your veggies in a BBQ basket and cook over the coals. Either way, veggies are an easy addition to any meal!

Butternut Squash Fries

To make Butternut Squash Fries, place whole squash in microwave for about 30 seconds. This makes the skin soft enough to cut through. Slice off both ends; scoop seeds out of middle then use a vegetable peeler to remove outer skin. 

Butternut Squash

Slice squash into fry-size slices. Toss in olive oil (I love the Olive Mill's Roasted Garlic Olive Oil) and a little sea salt. Or, add a small amount of Spike's Gourmet Natural Seasoning for additional flavor. Place in a single layer on a foil-lined baking sheet.

Bake in a 400 degree oven for about 45 minutes, watching for browning. About half-way through, flip the fries for even cooking. Enjoy!

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!