Archive for the 'recipes' 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.

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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 almond  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 almond  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.

Breakfast Bake

Breakfast Bake
adapted from Foodie and the Family

3 apples, chopped (I leave the peel on)
2-3 ripe bananas, mashed
12 large eggs
14 ounce can pumpkin puree
14 ounce can full fat coconut milk
1/4 cup maple syrup (optional – omit for Whole30)
2 teaspoons vanilla
2 teaspoons ground cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup sliced almonds

Directions
Preheat oven to 425°F. Grease a 9×13″ baking pan well with coconut oil. Toss chopped apples into the pan, spreading evenly over the bottom.

In a large bowl, mash bananas. Whisk in eggs, pumpkin puree, coconut milk, maple syrup (if using), vanilla, cinnamon, pumpkin pie spice, and salt. Combine well. Pour over apples in pan.

Sprinkle the top of the mixture with sliced almonds. Bake, uncovered, for 45 minutes; until set. Let cool. Cut into 12 pieces and serve room temperature or refrigerate to serve cold.


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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