Archive for November, 2016

Gluten Free Cranberry Apple Crisp

November 28, 2016

cranapple-crisp-round-1-11Gluten Free Cranberry Apple Crisp

INGREDIENTS

FOR THE FILLING

  • 6 apples
  • 1 cup cranberries (if you like more tart flavors, add 1/2 cup more)
  • 1/4 cup brown sugar
  • ¼ cup maple syrup
  • 1/2 tbsp of lemon juice
  • 1 tbsp cinnamon
  • ¼ tsp clove
  • ½ tsp nutmeg
  • ½ tsp salt
  • 2 tbsp gluten-free all purpose flour

FOR THE CRUST

  • 1 cup gluten-free all purpose flour
  • ½ cup brown sugar
  • ⅔ cup cooked quinoa
  • ½ cup pecans
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • 6 tbsp butter (cubed)

FOR THE CARAMEL (optional, but delicious)

  • ½ cup sugar
  • 3 tbsp butter
  • ¼ cup heavy cream
  • 1/4 tsp of vanilla extract
  • Pinch of sea salt
INSTRUCTIONS

First, place 1 cup of water and 1 cup of quinoa in a small pan on the stove, on high heat. Bring to a boil, then cover and simmer for about 15 minutes (or until quinoa is cooked). Stir occasionally.

Preheat your oven to 375 degrees.

Core and chop the apples into even pieces. Add all ingredients for the filling to a large bowl and stir until the apples and cranberries are well coated. Grease a large cast iron skillet or baking pan with butter or non-stick baking spray, and add mixture.

Place all dry ingredients for the crust into a food processor. Pulse until ingredients are very finely chopped. Then, add the butter a little at a time, and pulse until mixed well. It will most likely clump up, which is normal. Spread the crust evenly on top of the filling, breaking up large chunks if necessary.

Bake for 30 minutes.

While the crisp is baking, make the caramel. Get all ingredients measured out and ready. In a small sauce pan, melt the sugar over medium heat, stirring as needed so that it cooks evenly. It will clump up first, and then should melt into a liquid. Once it’s in liquid form, remove from heat and add the butter. It will sizzle and bubble as it melts. Once the butter and sugar have melted together, add the heavy cream, vanilla extract, and sea salt. Still until combined. Allow the caramel to cool slightly before drizzling it on top of the crisp.

CHIPOTLE CHICKEN SALAD

November 23, 2016

chipotle-chicken-salad

Ingredients
1 pound chicken, cooked and diced
4 stalks of celery, finely chopped
¼ white onion, finely chopped
For the mayo
⅔ cup avocado oil
1 egg
1 teaspoon lemon juice
1 teaspoon chipotle adobo sauce
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
salt and pepper, to taste

Instructions
  1. Mix together chopped chicken, celery, and white onion.
  2. Place all mayo ingredients in a tall container, put immersion blender to the bottom of the container and turn on. Keep immersion blender on until the oil turns to a white color and into mayo. Should take just a little over 30 seconds, if that!
  3. Mix mayo with chicken, celery and onion.
  4. Eat up, however you’d like. In lettuce, with a fork. Or a spoon. Anything goes with chicken salad and 30 second mayo.

Chipotle Chicken Salad

BUFFALO CHICKEN PASTA

November 23, 2016

buffalo-chicken-pastaBUFFALO CHICKEN PASTA

Ingredients
  • 1 large spaghetti squash, cut in half lengthwise
  • 2 tablespoons fat (I used duck fat)
  • 1 pound boneless, skinless chicken breasts, cubed
  • 2 garlic cloves, minced
  • ½ sweet onion, finely chopped
  • 1 large carrot, finely chopped
  • 2 stalks of celery, finely chopped
  • ½ cup hot sauce (I used Tessamae’s mild or hot wing sauce)
  • salt and pepper, to taste
  • chopped green onions, to garnish
  • sprinkle of red pepper flakes
For the mayo (this will render about ⅔ cup mayo)
  • ⅔ cup avocado oil
  • 1 egg
  • 1 teaspoon lemon juice
  • ½ teaspoon dijon mustard
  • ⅛ teaspoon garlic powder
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 415 degrees
  2. Place spaghetti squash open side down on a baking sheet. Bake for 20-25 minutes or until skin of squash is slightly soft and the threads of the squash easily come out with a fork
  3. While spaghetti squash is cooling, place a large pan over medium heat. Once pan is very hot, add fat and chicken to brown with a bit of salt and pepper. Once chicken has browned and no longer pink, remove from pan and place in a bowl
  4. In that same pan, still over medium heat, add garlic, onion, carrot and celery to the pan to cook. Sprinkle with a bit more salt. Once onion has become translucent, remove from heat.
  5. Now make the quick mayo. Add all mayo ingredients to a tall container, place an immersion blender to the bottom and turn on. Once the mixture begins to become thicker, slowly pull the immersion blender up the container to make sure mixture mixes completely.
  6. Now finish the dish off by adding the spaghetti squash threads to the pan, along with chicken, mayo, and hot sauce to the pan. Mix together and sprinkle with a bit more salt and pepper. Garnish with green onions and red pepper flakes.

Buffalo Chicken Pasta

PESTO ZUCCHINI NOODLE BACON FRITTATA WITH MUSHROOMS AND KALE

November 23, 2016

pesto-zucchiniPESTO ZUCCHINI NOODLE BACON FRITTATA WITH MUSHROOMS AND KALE

Ingredients
  • For the pesto:
  • 1.5 packed cups of basil leaves
  • 1.5 tbsp minced garlic
  • ½ tsp ground salt
  • ¼ tsp pepper
  • 3 tbsp pine nuts
  • ¼ cup olive oil
  • For the frittata:
  • 5 pieces of bacon
  • 1.5 cups chopped kale
  • 2 small zucchinis, spiralized (Blade C)
  • 1 cup sliced button mushrooms
  • ½ tsp garlic powder
  • 6 eggs, beaten
  • cracked pepper to season
Instructions
  1. Preheat the oven to 375 degrees. In a large skillet over medium heat, cook the bacon until medium-crispy. Set aside on a paper towel lined plate, leaving 1 tablespoon of bacon fat in the skillet.
  2. Add the mushrooms to the skillet and cook for 2 minutes and then add in the kale, zucchini noodles and garlic powder. Cook until the kale wilts mostly.
  3. Pour the eggs over the noodles, distributing evenly. Top with a generous amount of pepper and let cook for 2 minutes, letting the eggs cook to set on the bottom.
  4. Place in the oven for 20-25 minutes or until you can stick a knife through the center of the frittata and it comes out clean.
  5. While the frittata is baking, prepare you pesto sauce: place all of the ingredients in a food processor and pulse until creamy. Taste and adjust seasonings to your liking.
  6. When the frittata is done, serve immediately with side of basil pesto. Enjoy!

Guest Post: Pesto Zucchini Noodle Bacon Frittata with Mushrooms and Kale

GREEN CHILE CHORIZO CAULIFLOWER CASSEROLE

November 23, 2016

green-chile-chicken-cauliflower-casserole_1GREEN CHILE CHORIZO CAULIFLOWER CASSEROLE

Ingredients
  • 1 pound chorizo (I was lucky enough to have game meat chorizo, but any sort of ground meat would work)
  • 1 yellow onion, diced
  • 12 ounces diced green chiles (I used canned green chiles)
  • 1 small head of cauliflower, cut into florets
  • ½ teaspoon garlic powder
  • 4 eggs, whisked
  • lots of salt and pepper
  • diced green onions (optional)
Instructions
  1. Preheat oven to 375 degrees
  2. Place a large pan over medium heat. Add chorizo and yellow onion to the pan and brown meat.
  3. Once meat is fully cooked through, add diced green chiles to the pan and mix well.
  4. After everything is mixed, remove from heat and add to a large bowl.
  5. Using a food processor with the shredding attachment, add cauliflower florets and puree until you get cauliflower rice. Place cauliflower rice in bowl.
  6. Add garlic powder, whisked eggs to bowl along with lots of salt and pepper (more salt than pepper) and mix everything together. Remember that the cauliflower will want the flavor.
  7. Add mixture to a greased 9×13 glass baking dish and place in oven. Bake for 45 minutes. Let rest for 5 minutes before eatin’ up. Top with diced green onions, if you’d like!

Almost 5 Ingredient Green Chile Chorizo Cauliflower Casserole

SPAGHETTI SQUASH CRUSTED QUICHE

November 23, 2016

spghettiquicheSPAGHETTI SQUASH CRUSTED QUICHE

Ingredients
  • 1 medium spaghetti squash (2 pounds), cut in half lengthwise
  • ¾ pound pork breakfast sausage
  • 6 eggs, whisked
  • ½ tablespoon dried parsley
  • ½ tablespoon dried basil
  • salt and pepper, to taste
  • handful of sliced mushrooms (I used shiitake mushrooms)
  • coconut oil, to grease pie plate
Instructions
  1. Preheat oven to 400 degrees.
  2. Place spaghetti squash cut side down on a baking sheet. Bake squash for 20-25 minutes or until you can press on the outside of the squash and it gives a bit.
  3. Once spaghetti squash is done cooking, remove from oven, scoop out the seeds and excess strings and let cool while you finish the rest of the quiche. Once spaghetti squash is cooled, use a fork to remove the threads.
  4. Turn oven down to 350 degrees.
  5. Place breakfast sausage in a medium pan over medium heat. Break up and cook until there is no pink left. Remove from heat and drain any excess fat, if needed.
  6. Whisk together eggs, parsley, basil, salt and pepper in a bowl.
  7. Pull out a pie plate and grease thoroughly with coconut oil. Add all the spaghetti squash threads to the pie plate and press down into the plate and up onto the sides. Try to make it even throughout.
  8. Pour the eggs into the plate, then add the crumbled sausage, on top with sliced mushrooms. Sprinkle with a bit more salt on top.
  9. Place in oven to bake for 30-35 minutes at 350 degrees or until eggs are cooked through in the middle.
  10. Let rest before cutting into it.
  11. Breakfast, lunch, and dinner is served!

Spaghetti Squash Crusted Quiche

Butternut Squash Gnocchi with Sage Brown Butter

November 23, 2016

butternut-squashButternut Squash Gnocchi with Sage Brown Butter
Prep time
10 mins
Cook time
40 mins
Total time
50 mins

Serves: 4-5

Ingredients

  • 2 cups peeled and diced butternut squash
  • 1-2 tablespoons Tin Star Ghee
  • pinch of garlic powder and salt
  • 3 tablespoons Tin Star Browned Butter*
  • 2 garlic cloves, minced
  • 6-8 sage leaves
  • 1 package of Cappello’s Gnocchi
    truffle salt, for garnishing
  • black pepper, for garnishing

Instructions

  • Preheat oven to 375 degrees F.
  • Toss butternut squash in 1-2 tablespoons of ghee. Place butternut squash on a parchment paper lined baking sheet and sprinkle with garlic powder and salt.
  • Roast butternut squash for 25-30 minutes until browned and fork tender.
  • When there is 10 minutes left for cooking the butternut squash, place a pot filled with water over medium high heat. Bring to boil.
  • While water heats up, place a medium cast iron skillet over medium heat and add 3 tablespoons of browned butter. Once hot, add garlic and sage leaves.
  • Once sage leaves become crispy, about 2-3 minutes, place gnocchi in boiling water.
  • Boil the gnocchi until they float (follow directions on package) then remove them with a slotted spoon and add them into the sage browned butter still over medium heat.
  • Cook gnocchi on both sides for about 1 minutes then add in butternut squash and toss to coat everything in browned butter.
  • Sprinkle with a pinch of truffle salt and black pepper then eat up, gnocchi buttercup!

Butternut Squash Gnocchi with Sage Brown Butter

Caramel Coconut Cream Pineapple Popsicles

November 10, 2016

pineapplepopsiclesCaramel Coconut Cream Pineapple Popsicles
Prep time
20 mins
Cook time
12 mins
Total time
32 mins
Serves: 6 popsicles

Ingredients
1 batch Vanilla Bean Salted Caramel Sauce from Juli Bauer’s Paleo Cookbook*
4 cups diced fresh pineapple
1 cup canned full fat coconut milk
¼ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon cardamom
¼ teaspoon cinnamon

Instructions
Make caramel sauce and set aside to cool slightly.
Blend pineapple in high speed blender until smooth and completely combine. Pour pineapple puree ⅓ of the way up evenly in 6 popsicle molds. Place the rest of the pineapple puree in a separate bowl and rinse out blender.
Place coconut milk, maple syrup, vanilla extract, cardamom, cinnamon and 3 tablespoons of caramel in a blender and blend until smooth. Pour the coconut milk mixture into the popsicle molds evenly throughout, another ⅓ of the way up. Top the coconut mixture with about 1-2 teaspoons of caramel. Top the caramel layer off with the rest of the pineapple puree. Place lids on popsicle molds and place in the freezer to free overnight.
Run mold underneath hot running water for about 20 seconds to help remove popsicle from the mold. Eat!

Notes
*Use any extra caramel sauce on these recipes:
Sea Salt Caramel Brownie Ice Cream
Salted Caramel Cookie Ice Cream Cups
Chocolate Dipped Caramel Nut Bars

Caramel Coconut Cream Pineapple Popsicles

CINNAMON PEACH UPSIDE DOWN CAKE

November 10, 2016

cinnamonpeachupsidedowncakeCINNAMON PEACH UPSIDE DOWN CAKE
Prep time
20 mins
Cook time
48 mins
Total time
1 hour 8 mins
Serves: 12 slices

Ingredients
3 tablespoons ghee
⅓ cup maple or coconut sugar*
3 peaches, halved and sliced
¼ teaspoon cinnamon
¼ teaspoon allspice
For the batter
2 cups almond flour
½ cups tapioca flour
2 tablespoons coconut flour
½ teaspoon baking soda
¼ teaspoon powdered ginger
¼ teaspoon cinnamon
pinch of salt
2 eggs at room temperature, whisked
3 tablespoons ghee, melted
3 tablespoons maple or coconut sugar
½ cup almond milk
2 tablespoons maple syrup
1 teaspoon vanilla extract
For serving
homemade ice cream or Coconut Bliss ice cream

Instructions
Preheat oven to 350 degrees F. Grease a 9 inch round cake pan then cut out a piece of parchment paper to fit the bottom of the pan and place in the bottom and grease the parchment paper as well.
Place a large saute pan over medium heat. Add the ghee and sugar and whisk until the sugar dissolves. Then add peach slices. Sprinkle with cinnamon and allspice and toss until peaches become soft. About 5 minutes. Let cool to touch.
Once cool, arrange in the bottom of the cake pan however you’d prefer. I did a fan pattern which left me with a few leftover peach slices. But you can make any decision you’d like. Once the peaches are arranged in the pan, pour the rest of the caramel mixture that’s in the saute pan on top of the peaches.
In a large bowl, add almond flour, tapioca flour, coconut flour, baking soda, ginger, cinnamon, and salt. Whisk until combine.
In a medium bowl, whisk together eggs, ghee, coconut sugar, almond milk, maple syrup and vanilla extract. Whisk until coconut sugar dissolves.
Add liquid mixture to the dry mixture and mix until combine.**
Pour batter on top of the peach caramel mixture and smooth out on top.
Place in oven to bake for 40-43 minutes, or until a toothpick comes out clean. Begin checking the cake at around 35 minutes since oven temperatures will range.
Let cake rest for 10 minutes outside the oven then place a plate or a cake stand over it, flip then tap the bottom of the cake pan to make sure it comes out. Remove the parchment paper from top of cake.
Cut into slices and place ice cream on top then serve!

Notes
*I used maple sugar in this recipe because i like the flavor and the color of maple sugar better than coconut sugar.
**Since different tapioca flours and coconut flours sometimes react differently, you may need to add a little more almond milk. If the batter seems to thick and does not pour, add a bit more almond milk.

Cinnamon Peach Upside Down Cake

Samoa Truffles

November 10, 2016

samoatrufflesSamoa Truffles

Prep time
50 mins
Cook time
20 mins
Total time
1 hour 10 mins

Serves: 12 truffles

Ingredients
1 batch Juli Bauer’s Paleo Cookbook Vanilla Bean Caramel Sauce (on page 250)
1½ cup unsweetened shredded coconut
1½ cup dark chocolate chips
1 tablespoon coarse sea salt

Instructions
Make caramel sauce. Let cool for about 15 minutes.
Preheat oven to 325 degrees. Place shredded coconut on a baking sheet then bake for 5-8 minutes, until browned.
Place coconut (leaving behind about 1 tablespoon for garnishing) in a bowl and pour caramel sauce into bowl, leaving behind 2-3 tablespoons (for garnishing). Mix together coconut and caramel until completely combine. Place in freezer for 30 minutes.
Line a cooled baking sheet with wax or parchment paper.
Melt chocolate in a bowl in the microwave or double boiler. Using a cookie scoop, scoop out about 1-2 tablespoons of the coconut caramel mixture and shape into a ball in your hands. Place the ball into the melted chocolate and roll around until covered then use a fork to pull the truffle from the chocolate and tap off the excess chocolate. Slide the truffle onto the baking sheet and sprinkle with salt before the chocolate hardens. Repeat with the rest of the mixture, it should make 10-12 truffles.
When all the truffle have been formed, scoop the extra caramel sauce into a spoon and drizzle a little caramel over each truffle and sprinkle with a little extra toasted coconut.
Place back in the freezer for 10 minutes before serving. Store in freezer and thaw only for a minute or two before eating!

Samoa Truffles