Archive for the 'primal' Category

Paleo Apple Crisp

We took Jackson apple picking for the first time yesterday and he loved it. I came home with about five pounds of apples, which I could probably eat in about two days if I served them in the form of this apple crisp.

When I first pulled the dish out of the oven the apples seemed a little dried out and I was bummed, thinking it was a bust. After it had cooled for a bit, though, they had softened and were perfect.

Jackson likes apples but when I gave him a bowl of this he just ate the topping and signed for more. I don’t blame him.

Paleo Apple Crisp

  • 3-4 medium apples
  • 1 1/4 cups almond meal
  • 1/4 cup coconut flour
  • 1 tbs cinnamon plus a little more for sprinkling
  • 3 tbs maple syrup
  • 1/4 cup coconut oil
  • pinch of salt

 

Preheat the oven to 300 degrees. Core, peel and slice the apples and layer them in an 8×8 baking dish. Lightly sprinkle them with cinnamon. In a glass bowl add the coconut oil and maple syrup and microwave for 45 seconds to a minute, until it’s completely melted. Then add the almond meal, coconut flour, cinnamon and salt. Spread the topping over the apples and bake for 50 minutes.

Paleo Sweet Potato Pie Muffins

Adapted from Civilized Caveman’s Pumpkin pie muffins.

You can use canned pumpkin too but lately I’ve been baking sweet potatoes in the oven and using that instead. The baby loves them too!

Sweet Potato Pie Muffins (Paleo)

In a food processor put:

3/4 cup baked/mashed/boiled sweet potato
1 Tbsp cinnamon
6 eggs
1 tsp vanilla
1/2 cup coconut flour
1/2 cup melted coconut oil
1/4 cup honey

Preheat oven to 400 degrees. Full muffin tin and bake for 20 minutes

 

Crockpot Balsamic Chicken (Paleo)

I saw this recipe online somewhere but forgot to write down the source or bookmark it. If anyone knows the original source please let me know so I can link and credit them.

1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.

Paleo Pumpkin Pie Muffins

Paleo Pumpkin Pie Muffins
adapted from Civilized Caveman’s Paleo Banana Bread

  • 1/2 can pumpkin puree
  • 4 eggs
  • 1/2 cup almondĀ  butter (or Sunbutter for nut free)
  • 4 tablespoons grass-fed butter, melted
  • 1/2 cup coconut flour
  • 1 1/2 Tbsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • scant 1 tsp baking soda
  • scant 1 tsp baking powder
  • 1 teaspoon vanilla
  • pinch of sea salt
Instructions
  1. Preheat your oven to 350 degrees and line muffin tin with paper liners
  2. In a food processor add the pumpkin, eggs, and nut butter, and grass-fed butter and process until completely smooth.
  3. Add in your coconut flour, cinnamon, pumpkin pie spice baking soda, baking powder, vanilla, and sea salt and mix again until completely smooth.
  4. Evenly divide the mixture to the lined muffin tin
  5. Bake for 30 minutes

Cool and enjoy!

Paleo Toddler Muffins

Toddler Banana Muffins
adapted from Civilized Caveman’s Paleo Banana Bread

  • 4 bananas (can be yellow or very ripe brown)
  • 1 medium zucchini
  • 4 eggs
  • 1/2 cup almondĀ  butter (or Sunbutter for nut free)
  • 3 tablespoons grass-fed butter, melted
  • 1/2 cup plus 2 Tbsp coconut flour
  • 1 1/2 Tbsp cinnamon
  • scant 1 tsp baking soda
  • scant 1 tsp baking powder
  • 1 teaspoon vanilla
  • pinch of sea salt
Instructions
  1. Preheat your oven to 350 degrees and line muffin tin with paper liners
  2. Shred the zucchini in the food processor with the shredding disk.
  3. Replace shredding disk with regular blade and add the bananas, eggs, and nut butter, and grass-fed butter to the shredded zucchini in a food processor. Process until completely smooth.
  4. Add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix again until completely smooth.
  5. Evenly divide the mixture to the lined muffin tin
  6. Bake for 30 minutes

Cool and enjoy!

Dutch Oven Pulled Pork

My new favorite pulled pork recipe!

Pulled Pork
adapted from Paula Deen’s recipe

2 Tbsp salt
1 Tbsp black pepper
2 Tbsp paprika
1 Tbsp cayenne (or adjust to heat preference)
3-4 lb pork shoulder
2 cups 100% apple juice
1 cup apple cider vinegar
1 cup chicken stock
1/2 tablespoon garlic powder

Mix the salt, pepper, paprika, and cayenne and rub it into the pork. Cover the meat and place in the fridge for at least two hours (I did overnight).
Preheat the oven to 325. Add the pork to the dutch oven and cover with the apple juice, cider vinegar, chicken stock and garlic powder. Cook in the oven for 4 hours or until fork tender and shreds easily.

Braised Beef – Beef Shanks, Chuck Steak, Short Ribs

I’m pretty sure this will work with any “low and slow” cut of beef. I’m a fan because these cuts are often not very expensive and they’re super flavorful. They do require low and slow cooking though, otherwise they’ll be tough and chewy. I normally do low and slow in the crock pot, but I recently got a dutch oven and I’m obsessed with it.

There is a lot of leeway with this recipe, as you can see, so you can play around with it a lot.

Braised Beef
1-4 beef shanks, chuck steaks, short ribs (as much as you want to cook, basically)
1-2 Tbsp oil
1 bag frozen peppers and onions (or use fresh, of course.)
1 clove of garlic, minced
1 cup chopped carrot (I just threw a few handfuls of baby carrots right in, whole)
1-2 cups chicken stock/broth (depending how much meat you’re cooking)
2 cups of tomato sauce or a 28oz can of crushed tomatoes
1-2 bay leaves
1 tsp thyme
1 Tbsp parsley
salt and pepper to taste

Preheat the oven to 325. Heat the oil in a dutch oven, liberally salt and pepper the beef and sear it on all sides. Remove the seared beef and set aside. Add the peppers and onions, garlic, and carrots and saute until they start to get translucent (if you’re using frozen like me I just saute until most of the water is cooked off). Add the beef back in along with the rest of the ingredients and stir. Cover the dutch oven and place in the oven for 2 hours.

I made this over the weekend and cut the chuck steak with a spoon. Delicious!


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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