Nutrition!

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Almond, Apple & Blackberry Moist Skillet

Here is the Paleo dessert recipe that I promised! It’s from A Tasty Love Story and it is perfect for fall, and the holidays.

Ingredients:

Filling

  • 3 sweet apples
  • 100 g blackberries, frozen are fine
  • 1 Tbsp coconut sugar (alternatively brown sugar or sukrin gold)
  • 1 knob of butter or coconut oil
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/8 tsp cloves/all spice
  • 1/8 tsp groung ginger

Batter

  • 3/4 cup ground almonds (100 g)
  • 2 Tbsp coconut sugar (alternatively brown sugar or sukrin gold)
  • 1/2 tsp ground vanilla
  • 1/2 tsp baking powder
  • a pinch of salt
  • 1 Tbsp melted coconut oil or butter
  • 1 egg, whisked
  • Around 1/5 cup full fat coconut milk(50 ml)

Directions:

  1. Preheat oven to 200 °C/ 400 °F. Cut apples on bite-sized chunks.
  2. You need to use an oven proof skillet about 20 cm in diameter.(You can alternatively use an normal skillet to sauté apples in and afterwards bake the cake in a pan) Melt butter and sugar on high heat and add the apples and spices. Sauté for 5 min until the apples are caramelized and slightly tender.
  3. Meanwhile make the batter. Mix almond flour with vanilla, sugar, baking powder and salt. Stir in the egg, coconut oil and coconut milk.
  4. Place the blackberries among the apples in the skillet. Pour the batter on top if the fruit until it covers the surface. It is okay if there is small cracks where the fruit can release some moist.
  5. Bake in the oven for 15-20 min. depending on your oven. The cake should be golden brown on the entire surface and the batter just set.
  6. Serve the cake while it is still a little warm with a dollop of yoghurt, whipped cream or splash of coconut milk – and maybe a few fresh black berries on top.. Enjoy.

Vegan Cookie Dough Ice Cream

Yes, this is a vegan dessert and it’s not Paleo but I promise that I am posting a Paleo one in just a bit. I wanted to post this because holy shizz, I love cookie dough ice cream and this recipe from Minimalist Baker looks amazing and not too difficult.

Ingredients:
Ice Cream

  • 1.25 cups raw cashews, soaked overnight (or at least 6 hours), then drained
  • 1/4 cup brown sugar (or granulated)
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1 14-ounce can full fat coconut milk (reserve 2 Tbsp for the cookie dough)
  • 2.5 Tbsp coconut oil, melted
  • 1 tsp pure vanilla extract

Cookie Dough

  • 3 Tbsp vegan butter or coconut oil
  • 1/2 cup crunchy or creamy salted natural peanut butter (Minimalist Baker likes Trader Joe’s)
  • 1/2 cup brown sugar
  • 1 tsp pure vanilla extract
  • 3/4 cup unbleached all purpose flour (you could sub a GF blend, but it will be slightly grainier in texture)
  • 1/4 cup dairy free mini chocolate chips (such as Enjoy Life)
  • 1-2 Tbsp coconut milk or other non-dairy milk

Directions:

  1. The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.
  2. Add all ice cream ingredients to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or “puree” setting if you have it. You want it to be completely creamy and blended.
  3. Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight.
  4. Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve. If for some reason it doesn’t thicken enough, put the mixture (still in the ice cream churning bowl) and pop it back in the freezer to thicken before churning once more.
  5. In the meantime, add vegan butter, peanut butter, brown sugar and vanilla to a mixing bowl and use a mixer or wooden spoon to combine. Add flour a little at a time and stir until thick and slightly crumbly. Add in a little coconut or other non-dairy milk to add moisture. Lastly, add chocolate chips and stir once more. Transfer to fridge or freezer to chill.
  6. Once the ice cream is thick like soft serve, add in 3/4 of the cookie dough, crumbling it with your hands as you add it in.
  7. Then transfer to a freezer-safe container and sprinkle in the last bits of cookie dough for extra texture. Cover well and freeze for at least 4-6 hours or until firm.
  8. Set out for 15-20 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.
  9. Serve and enjoy!

Lentil and Vegetable Curry

Try this veggie curry from Hot For Food for a delicious curry full of nutritious goodness

Ingredients:

  • 2 cup brown & wild rice mix (or basmati rice)
  • 3 1/2 cup water
  • 1 Tbsp vegan butter
  • 3 Tbsp coconut oil
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp turmeric
  • 1 tsp chili flakes
  • 1 tsp garam masala
  • 3 garlic cloves, minced
  • 1 tsp fresh ginger
  • 1/2 cup onion, finely chopped
  • 6 cups of chopped veggies of your choice (red pepper, carrot, celery, cabbage, broccoli etc.)
  • 1 cup dried red lentils
  • 2 cupsvegetable stock
  • 1 can full fat coconut milk
  • 1 cup frozen shelled edamame or peas
  • 2 Tbsp lime juice
  • 1 tsp sea salt
  • 1 tsp ground pepper

garnish (optional):

  • coconut yogurt
  • chives, finely chopped

Directions:

  1. In a pot bring rice, water, and vegan butter to a boil. Then lower heat to a simmer, cover the pot with a lid and cook for 45 minutes.
  2. Meanwhile in a large, deep pan heated to medium add 2 Tablespoons of coconut oil and cumin seeds, coriander seeds, turmeric, chili flakes, and garam masala. Toast the spices for 6 minutes until fragrant. Lower the heat so the spices don’t burn and add minced garlic, ginger, and onions and cook for 2-3 minutes stirring frequently until the onions are translucent and soft.
  3. Add another tablespoon of coconut oil and all your veggies and cook for 8-10 minutes until they just start to get soft, but are still bright in colour. Then add lentils and stir frequently for another 5-6 minutes allowing the lentils to toast up and absorb some moisture. Then bring the heat back up to medium and gradually stir in vegetable stock. Bring to a simmer, reduce heat to low, and cover with a lid for 10 minutes.
  4. Then add coconut milk, lime juice, sea salt, ground pepper, and any frozen veggies you want to add. Stir well to combine. Cover with a lid and cook for another 20 minutes.
  5. Serve over rice and garnish with a dollop of coconut yogurt and finely chopped chives. Enjoy!

Chicken Broccoli Casserole

Grass Fed Girl

Ingredients:

  • 2 Tbsp coconut oil, divided
  • 4 cups fresh broccoli florets
  • 1 medium white onion, diced (use less onion to cut carbs, if desired)
  • Sea salt and pepper
  • 8 oz. mushrooms sliced
  • 3 cups cooked chicken, shredded
  • 1 cup chicken bone broth (buy here)
  • 1 cup full fat coconut milk (organic heavy cream will also work)
  • 2 eggs (pastured soy free are best)
  • 1/2 tsp nutmeg

Directions:

  1. Preheat the oven to 350 degrees. Grease a casserole pan with half the coconut oil and set aside.
  2. Steam the broccoli until just barely cooked and set aside, uncovered.
  3. In a sauce pan melt the coconut oil, brown the onions and season with salt and pepper. Add the mushrooms, saute until cooked and move the pan off the heat. Transfer the broccoli, mushroom, onions, and shredded chicken into the casserole pan distributing evenly.
  4. Mix the bone broth, coconut milk, eggs, nutmeg with a generous pinch of salt and pepper in a bowl with a whisk and pour it over the contents of the casserole dish. Make sure the mixture is spread evenly and all the contents are covered.
  5. Place the casserole in the oven and cook for 35 to 40 minutes until done in the middle. Remove from the oven and let it cool for 5 to 10 minutes before serving.
  6. Serve and enjoy!

Bang Bang Cauliflower

So I used to think that cauliflower was just a tasteless vegetable, whose sole purpose was to get ranch or blue cheese dressing into my mouth. I was wrong! Cauliflower is a great source of vitamins C and K as well as B-6 and folate.  It’s really pretty easy to incorporate cauliflower into your diet, especially as a sub for rice and white potatoes, and you can even use it to make low carb pizza crust.  Kirbie Cravings has a great and super flavorful way to make cauliflower; use this dish as a side dish, appetizer, or even a main dish.

Ingredients:

  • 1/2 head of cauliflower, cut into bite sized florets
  • 2 cups panko bread crumbs
  • 2 large eggs, whisked
  • 1 Tbsp fresh parsley, finely chopped (optional, for garnish)

Bang bang sauce:

  • 2 Tbsp sweet chili sauce (I bought mine from an Asian grocery store. Make sure to buy the kind that is just sauce without chili seeds)
  • 2 tsp hot sauce (I used sriracha)
  • 1/4 cup light/low fat mayonnaise
  • 1 Tbsp honey

Directions:

  1. Preheat oven to 400F. Dip cauliflower pieces in egg and then roll in panko until fully coated and place on a baking sheet lined with parchment paper. You will need to use your fingers to press on the coating to help it to stick to the cauliflower bites. Repeat until all cauliflower is coated.
  2. Bake for about 20 minutes or until coating is a dark golden brown and crunchy.
  3. While cauliflower is cooking, make the bang bang sauce. Add all ingredients into a small bowl and whisk until uniform and no mayonnaise lumps remain. Drizzle over finished cauliflower, reserving additional for dipping. Garnish with fresh parsley if desired.

Note:

To make recipe vegan, use vegan mayo, egg substitute, and agave nectar. If you don’t like cauliflower, you can make it Bang Bang Shrimp instead.

Halloween Bleeding Brain Cupcakes

Okay, so this is really 3 recipes combined to make one awesome treat, but it’s a Paleo dessert from PaleOMG and there is still time to make it for your parties tonight!
Ingredients:
Directions:
  1. Make the cupcakes then let cool completely.
  2. While the cupcakes cool, make the raspberry caramel then set aside to cool slightly, but stay warm.
  3. Then make the buttercream. Once the buttercream is whipped, place in piping bag and frost cupcakes into a brain shape (this is a great, short instructional video).
  4. Once frosted, use a spoon to drizzle on raspberry caramel however you see fit!
  5. That’s it! Now eat zombie brains!
Notes
*If you don’t have the PaleOMG cookbook (you should totally get it, duh!), you can also use this Vanilla Buttercream recipe or this Dairy-Free Buttercream recipe instead!

Vegetable Chili

This vegetable chili from Epicurious is amazing on it’s own but if you can’t live without meat, you can always add some to it.

Ingredients:

  • 1 Tbsp sunflower oil
  • 1 medium yellow onion, diced
  • 1 cup shredded carrots
  • 1-2 jalapeño peppers, stemmed, seeded, and minced
  • 3 garlic cloves, minced
  • 1/2 cup bulgur, rinsed
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
  • 1 1/2 cups tomato sauce
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 1/2 (15-ounce) cans black beans, drained and rinsed
  • 1 1/2 tsp kosher salt, or to taste
  • Chopped fresh cilantro (optional)

Directions:

  1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat.
  2. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes.
  3. Add the garlic and sauté for 1 minute.
  4. Add the bulgur, chili powder, and cumin and stir until well combined.
  5. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste.
  6. Serve with a sprinkling of cilantro (optional) and enjoy!

Spicy Spiralized Sweet Potato Fries

Try these sweet potato fries from Strength and Sunshine for a new twist on sweet potato fries! Perfect as a side or even a snack.

Ingredients:

  • Sweet Potatoes (original recipe used one, but if you’re making for a crowd, adjust as needed.)
  • Garlic Powder
  • Onion Powder
  • Cumin
  • Black Pepper
  • Smoked Paprika

Directions:

  1. Preheat the oven to 415ºF.
  2. Cut the end off each sweet potato before spiralizing. Snip the long strings with a scissor to desired length.
  3. Place the sweet potato strings in a large bowl, add in spices (desired amounts), and toss to coat the strings.
  4. Line a baking sheet with parchment paper and evenly spread out the sweet potato strings. Bake for 20­30
  5. minutes, careful not to burn.

One Pan Mexican Quinoa (Meatless Monday)

For this Meatless Monday, try this Mexican Bowl from Tip Hero!

Ingredients:

  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • ½ a large jalapeno, minced (taste before adding all of the jalapeno, depending on how spicy you want the dish to be)
  • 3/4 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes (not drained)
  • 1 cup corn kernels
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Kosher salt and freshly ground black pepper (I used ¼ tsp kosher salt- taste first before adding more)
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 Tbsp chopped fresh cilantro leaves

Directions:

  1. Heat the olive oil in a large skillet with a lid over medium heat.
  2. Sauté the garlic and jalapeno until it starts to brown, about one minute.
  3. Add the quinoa, vegetable broth, black beans, diced tomatoes, corn, chili powder, cumin, ¼ tsp salt to the skillet and stir to mix well.
  4. Bring the liquid to a boil, then reduce heat to medium low and cover the pan with the lid.
  5. Cook covered for 20 minutes, until the quinoa is cooked through, but stir it halfway through cooking just to make sure the quinoa cooks evenly.
  6. Before serving, sprinkle the chopped cilantro and diced avocado on top and then squeeze ½ of the lime in as well. Taste and add more lime juice, salt and pepper if needed.