Tag Archives: Paleo

Blueberry Pumpkin Seed Biscotti


Blueberry Pumpkin Seed Biscotti - Paleo, Gluten Free

Here’s a brand new delectable cookie recipe using dried blueberries and crunchy sprouted pumpkin seeds! The result is a vanilla blueberry crunchy cookie you will love! They are crumbly and delicate, so handle with care. Bonus! They are starch free!

Blueberry Pumpkin Seed Biscotti Grain, Dairy and Nut Free

Blueberry Pumpkin Seed Biscotti

Ingredients:

2 Eggs

1/2 Cup of Coconut Flour

1/4 Cup of Olive Oil

1/4 Cup of Maple Syrup

1 Teaspoon of Pure Vanilla Extract

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Fine Sea Salt

1/3 Cup of Dried Blueberries (I used these)

1/3 Cup of Sprouted Pumpkin Seeds (like these) Regular pumpkin seeds will give you different results than sprouted.

Directions:

Preheat your oven to 350º degrees F.

In a medium bowl, beat the eggs with a hand held mixer. Then add the olive oil, maple syrup and vanilla extract to incorporate. Sift together the Coconut Flour, Baking Soda and Salt. Add it to the liquid ingredients, and blend until incorporated. Finally, beat in the dried blueberries and pumpkin seeds.

Scoop the cookie batter onto a parchment lined cookie sheet, and using the sides of the parchment. Shape it into a rectangle measuring approximately 12″ x 4″ x 1″ high. Alternatively, you can shape it with slightly damp hands. This keeps the dough from sticking to your hands.

Blueberry Pumpkin Seed Biscotti - Grain, Dairy, Nut Free

Bake in your preheated oven for 18 to 20 minutes, or until the edges are starting to brown.

Remove from the oven and cool on the sheet for one hour. Reduce your oven’s heat to 325° degrees. Place the cooled cookie log onto a cutting board, and with a serrated knife, carefully slice the log on a diagonal, cutting the cookies into long rectangles about 1 inch thick each.

Place the cut side down back onto the parchment paper, and bake 5 minutes per side. After the first 5 minutes, take the cookies out of the oven and flip them over to the other cut side. Take care not to over brown, as all ovens are slightly different. Remove the biscotti from the oven and cool completely.

Store in an airtight container after cooling. Enjoy!

Makes 12

Blueberry Biscotti - Nut Free

 

Blueberry Coconut Balls – Nut Free, Paleo, SCD


Dried Blueberry Coconut Balls - Paleo

I love healthy snack balls! They are fun to pop in when you have a craving, or need something small to tide you over before a meal, or are having a snack attack and want it to be good for you, and taste like it isn’t. 🙂

Coconut Blueberry Balls - Healthy Snacking - Grain Free

Blueberry Coconut Balls for Healthy Snack Attacks

Here’s a recipe for Blueberry Coconut Snack Balls that fits the bill perfectly!

Blueberry Coconut Snack Balls

Ingredients:

1/3 Cup of Coconut Flour

1/3 Cup of Dried Blueberries (I used these)

1/4 Cup of Avocado Oil or Coconut Oil

2 Tablespoons of Honey

1 Tablespoon of Ground Flax

1 Teaspoon of Lemon Juice

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Ground Cinnamon

1 Cup of Toasted Coconut, Pulverized (I used Dang Coconut Chips that are already toasted, but you can toast your own.)

Directions:

In a medium bowl, add the coconut flour, flax, and salt. Mix with a whisk. In a separate bowl whisk together the honey, oil, vanilla and lemon juice. If using coconut oil, melt it just until runny. Add the liquid ingredients to the dry, and blend with a hand held mixer. Fold in the dried blueberries.

Place your toasted coconut in a mini food processor or use a mortise and pestle to pulverize the coconut flakes.

Now, scoop the dough into seven tablespoon sized balls, and roll in the pulverized toasted coconut.

Refrigerate and enjoy!

These Delicious Healthy Snack Balls Are Gluten, Nut and Dairy Free! Paleo and SCD

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Best Grain Free Graham Cracker’s Ever!


 

The Best Graham Crackers Paleo Egg Free

Oh my goodness, do I love a good, crunchy graham cracker! Since going gluten free and mostly grain free, a good graham with clean ingredients has been hard to find, and the other recipes I have tried either fall apart, don’t taste amazing or are too soft and wouldn’t hold up to toppings or s’mores.

The Best Grain Free Grahams Ever!

These I literally had to put out of my sight in order to keep myself from munching on them every time I came into the kitchen. If you are a fan of the Sandlot Movie, like I am, (It’s an all time family favorite), you know Smalls would never settle for a whimpy gram to stuff his face. Watch the scene here:

These grahams are delicious in every way……texture, flavor, sturdiness….. and you can make them any size you want. They also happen to be egg free. I have been testing them for several months, and never was completely satisfied until this week when I was in a hurry and whipped together some while making dinner on a busy night, because we needed some Grahams in the house. They turned out great! Since I wasn’t actually in “testing” mode, I didn’t write it down until after they were done, and turned out so well. So, the next day, I retested them with honey instead of maple syrup. They turned out tasty with the honey, but you have to watch them carefully so they don’t burn. I again tested them using maple syrup, and they were s’more worthy! The maple syrup version is my favorite. It gives the grahams a true graham flavor and doesn’t over brown. These graham crackers can be enjoyed year-round. They are great for packing in lunches sandwiched with some nut butter and good quality fruit spread, and they are so, so s’more worthy! So campfire season, watch out, because Everyone should have good grahams!

Everyone Deserves a Good Graham

The Best Grain Free Graham Crackers Ever!

Preheat your oven to 350° degrees F.

Ingredients:

1 Cup of Coconut Flour (I used this brand) scooped and leveled

2 Teaspoons of Ground Cinnamon

2 Tablespoons of Ground Flax Seed

2 Tablespoons of Grass Fed Gelatin (I used Vital Proteins)

1/2 Teaspoon of Baking Soda

1/2 Cup of Avocado Oil (it is heart healthy and has high smoke point)

1/4 Cup of Pure Maple Syrup (You can substitute honey for SCD compliant, but watch carefully to prevent over browning)

4 Teaspoons of Pure Vanilla Extract

1/2 Teaspoon of Lemon Juice

Directions:

In a medium bowl, whisk together the coconut flour, cinnamon, flax and baking soda. Then, in another bowl, whisk together the liquid ingredients which are vanilla, avocado oil, maple syrup and lemon juice. Add the liquid to the dry ingredients, and beat with a hand held mixer for one minute. Sprinkle the gelatin over the top, and beat again until it is completely incorporated.

Form the dough into a ball, and place between two sheets of parchment paper. Flatten the ball with your hands, starting to form a rectangle. With a rolling pin, roll the dough out into a rectangle to fit a cookie sheet pan. The parchment paper should still be sandwiching the dough. This prevents your rolling pin from sticking. The dough should be about 1/4″ thick. Remove the top piece of parchment. With a fork’s tines, poke holes all over the dough, then use a pizza wheel to score vertical and horizontal lines making the graham crackers the size you like. Place the parchment with the rolled out grahams onto a cookie sheet. Bake in the oven for 8 to 10 minutes. They don’t take long. I recommend checking at eight minutes. When the edges are starting to turn golden brown, they are done. Remove them from the oven and cool completely on the cookie sheet before breaking them apart at the score marks.

How do you like to eat your grahams?

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Salmon Patties on Roasted Cabbage with Avocado


It’s almost a New Year, and I know you most likely want this to be your healthiest year yet! I know I do! In times when obesity is at an all time high, even in our children, and the next generation is the first not expected to live as long as their parents, there has never been a more urgent time to clean up our eating so we can live longer for our loved ones, and leave a legacy of healthy habits for our children to follow. I’ve attached a short video below of Dr. Oz speaking about this and using food as medicine.

That being said, we don’t have to sacrifice delicious food to be healthy and improve our health. That is a myth! Because, real food is delicious food, and I would argue the most delicious of all if our palettes are back on track, and we have so many different spices and herbs and alternatives at our fingertips!

Here is a wonderful salmon dinner using canned non-gmo salmon. It is a budget friendly meal, topped with a fat everyone loves…….the beloved avocado! The salmon burgers have fresh dill in them and other dried herbs, and are delicious! Have I ever told you how much I love herb shears? I am short on the patience required to finely mince herbs like parsley, dill, etc. Kitchen herb shears are so fast, and the mince is super fine. I put a link below if you are interested in seeing what I’m talking about. They come in super handy and are inexpensive!

Salmon Burger with Avocado on Roasted Cabbage

Salmon Patties on Roasted Red Cabbage with Avocado

Ingredients for Salmon Patties:

2 – 7.5 oz. Cans of Canned Salmon (I used Crown Prince Non-GMO)

1/4 Cup of Coconut Flour

1 1/2 Cups of Diced Celery

1 1/2 Cups of Diced Leeks (One Large)

1 Tablespoon of Gelatin (I used this)

1 Teaspoonof Sea Salt, divided

1/4 Teaspoon of Dried Oregano

1 Teaspoon of Dried Marjoram

1 Teaspoon of Dried Parsley

1 Tablespoon of Fresh Minced Dill (I use these herb shears for mincing herbs. They are fabulous and fast!)

1 Tablespoon of Garlic Infused Olive Oil (you may substitute 2 cloves or garlic and regular olive oil if you like)

2 Teaspoons of Cider Vinegar

2 Tablespoons of Avocado Oil or Olive Oil

Ingredients for Roasted Red Cabbage:

1 Large Head of Red Cabbage, Cored and Shredded with a sharp knife

1/4 Cup of Avocado Oil

2 Tablespoons of Apple Cider Vinegar

1 Teaspoon of Sea Salt

Directions:

Cook the diced leeks, celery and 1/4 Teaspoon of Sea Salt in 1 tablespoon of Garlic Infused Olive Oil over medium high heat on your stove top until soft. While this is cooking, whisk together the coconut flour, gelatin, herbs and the other 3/4 teaspoon of sea salt. In a food processor, place the drained, canned salmon, the cooked celery and leeks, apple cider vinegar, and coconut flour mixture, and mix until thoroughly incorporated. With a half cup measure, scoop out the salmon mixture, and form five patties on a parchment lined cookie sheet. Refrigerate for at least an hour, covered, but as long as overnight. This firms the patties up.

When you are ready to make your patties, Preheat the oven to 400º F. To prepare your red cabbage, toss the cabbage with 1/4 cup of Avocado Oil, the apple cider vinegar and sea salt. Lay on a large rimmed baking sheet, and spread it out in an even layer. It shrinks by about 50 percent when cooking. Place it in your preheated oven, and roast for a full 40 minutes, tossing with tongs after the first twenty minutes. When it is done, it will have crispy brown edges.

When the cabbage is almost done, you can cook the patties. Since everything in these patties are fully cooked, the object is to warm them through and brown the outsides. I used a cast iron skillet. They will be easy to handle when cooking because of the gelatin, but become softer as they cook. They are delicate and delicious, but care is needed in flipping them. The patties are cooked in two batches or use two skillets if you want to cook them all at once. Add a tablespoon of Avocado oil or fat of choice to your skillet over medium heat. Swirl the pan to coat it, and place three of your patties in the pan. Brown on each side, and they are ready to serve. Repeat with the other two patties.

To serve, place a generous mound of roasted red cabbage on your plate. Top the cabbage with a salmon patty and sliced avocado. Feel free to drizzle with a sauce. I never say no to that! I like the Mastadon BBQ which is here.

Salmon Patty Dinner

Paleo AIP Salmon Patties that are grain and egg free and AIP Paleo. They are seasoned with dill and served on a bed of oven roasted cabbage, topped with healthy avocado!

In this short Interview with Dr. Oz and our President, Dr. Oz discusses solutions to our all-time high obesity rates in adults and children in our country. Dr. Oz is a huge advocate for food as medicine!

Here’s to a healthy 2018!

Sam

Broccoli Radicchio Salad with Bacon


Broccoli Radicchio Bacon Salad with Cranberries

This flavorful, nutrient rich, salad with chopped radicchio and oven roasted broccoli is a delicious mixture of crunchy, sweet and salty. The salad is tossed with apple juice sweetened cranberries, salty bacon and is drizzled with a honey lemon vinaigrette. The colors are bright and vibrant, and it keeps well in the refrigerator for three days.

Radicchio originated in Italy, and gives the salad a pop of  color as well as phytonutrients, flavonoids, vitamin c, k and b vitamins. It has a bold flavor and looks similar to red cabbage, but is nothing like it other than color. It is a member of the chicory family.

Broccoli is a vegetable in the cruciferous family and is full of nutrients. At the top of the list is vitamin k, c, chromium, folate and many more. This is a really delicious and eye catching salad!

Broccoli Radicchio Salad with Bacon and Cranberries Paleo AIP

Broccoli Radicchio Salad with Bacon

Ingredients:

8 Cups of Raw Broccoli Florets plus 2 Tablespoons of Olive Oil or Avocado Oil and 1/4 teaspoon of sea salt

Two small heads of Radicchio (8 Cups) Washed and shredded with a sharp knife

1/2 Cup of Crumbled Cooked Bacon (I used sugar free Paleo bacon)

1/4 Cup of Apple Juice Sweetened Cranberries (I use these)

Preheat your oven to 400º degrees F. Toss the broccoli florets in the oil and sea salt. Roast in your preheated oven in the center rack for approximately 25 to 30 minutes until crispy and brown. They will be almost like a chip. They should be golden brown and crispy on the edges, but not burned.

Meanwhile, place your washed and shredded radicchio into a large bowl and make the vinaigrette.

Honey Lemon Vinaigrette

Ingredients:

1/4 Cup of Olive Oil

1 Tablespoons of Fresh Lemon Juice

2 Tablespoons of White Balsamic Vinegar (my favorite brand)

2 Teaspoons of Honey

1/2 Teaspoon of Sea Salt

Directions: Whisk together all the ingredients until emulsified.

Pour the dressing over the radicchio. Pour the prepared dressing over the top and toss to coat thoroughly. When the broccoli is done, place it on top of the dressed radicchio while it is hot. Add the cranberries and crumbled bacon. I like to serve it layered like this with a long set of salad tongs.

That’s it! It’s ready to serve, and as I said, this salad stays fresh in the refrigerator for several days. The radicchio is a sturdy leaf and doesn’t wilt or get soggy with the vinaigrette added to it, and the flavors just get better.

Sam

Broccoli Radicchio Salad with Bacon Paleo AIP Gluten Free

 

Paleo Pilgrim Burgers


Paleo Pilgrim Burger

Here is a delicious Paleo rendition of the Pilgrim Burger with all the flavors of Thanksgiving! It is a burger with a squash or sweet potato bun, mashed celeriac or potatoes, a turkey burger, and fresh cranberry sauce on top! Thanksgiving flavors in a burger!

Paleo Pilgrim Burger

Fresh and Quick Cranberry Sauce:

Fresh and Quick Cranberry Sauce

Ingredients:

8 ounces of organic fresh cranberries

1/3 Cup of Maple Syrup

2 Teaspoons of Fresh Organic Orange Zest

3 Tablespoons of Fresh Squeezed Orange Juice

1/4 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Ground Ginger

1/8 Teaspoon of Ground Cloves

1/4 Teaspoon of Sea Salt

Bring the cranberry mixture to a boil, and then reduce to a simmer and cook 7 – 8 minutes until the cranberries pop. Set aside to cool for 15 minutes, and then take a potato masher and mash until there are still some cranberry pieces in it, but is creamy. Place in a serving bowl.

For the “bun”:

Preheat your oven to 400° F. Lay out a rimmed cookie sheet covered with parchment.

Bun Ingredients:

1 Butternut Squash, Top half without seeds peeled and sliced into 1/2″ rounds

or

1 Large Sweet Potato, Peeled and sliced into 1/2″ rounds

Directions: Place the rounds onto the baking sheet and brush with olive oil and sprinkle with sea salt. Bake in your preheated oven for 30 minutes until soft when pierced with a fork.

For the Mashed Celeriac or Potatoes you will need:

2 medium Celeriac Root peeled or 2 to 3 large russet potatoes

1 Cup of Chicken Broth or Bone Broth, more if needed

1/2 Cup of Coconut Milk

2 Tablespoons of Olive Oil or Ghee

Sea Salt to Taste

Directions: Cook the cubed celeriac or potatoes in the chicken broth, covered at a simmer until tender. Place in a food processor, and add the coconut milk, fat of choice and salt to taste. Puree until smooth and creamy. Now for the burger!

Paleo Pilgrim Burger with Fresh Cranberry Sauce

Ingredients for the Burger:

2 lbs. of Ground Turkey

1 Tablespoon of Maple Syrup

2 Teaspoons of Sea Salt

2 Tablespoons of Grated White Onion

2 Tablespoons of Olive Oil

1 Teaspoon of Apple Cider Vinegar

1/2 Teaspoon of Ground Sage

1/2 Teaspoon of Thyme

Chopped Green Onion for the top.

Directions: Mix all the ingredients together, and form into 6 patties. Heat a cast iron skillet to hot, and place additional olive oil in a cast iron skillet to coat the pan. Cook three burgers at a time. To assemble, place the squash bun or sweet potato round on the bottom, add a generous scoop of mash, the burger and then top with the fresh cranberry sauce. Sprinkle with green scallions. Serve hot!

You can make this as often as you like, but it is especially delicious over the holidays! A fancy way I like to serve them is to assemble them all on a large turkey platter, and let everyone pick their favorite!

 

 

 

 

 

Raspberry, Blackberry, Mango Smoothie


Raspberry Blackberry Mango Smoothie

Are you ready for a super delicious, berry infused, smoothie to jump start your day?

This smoothie has your daily allowance of selenium with the addition of just two Brazil nuts! Brazil nuts are a rich source of selenium. Selenium is one of the nutrients that helps regulate thyroid function, as well as boost immunity, and so much more. Learn  more here from Dr. Axe on the benefits of selenium. Other good food sources of selenium are liver, eggs, grass fed beef, yellowfin tuna, cooked halibut, sardines, turkey, and spinach.

The berries in this smoothie are fantastic sources of Vitamin C, Magnesium and Fiber. Mango is great for the skin and digestion, as well as a good source of Vitamin C and Fiber. I added almond butter for healthy fat and some protein, and ground flax. There is an option to add in Grass Fed Collagen (I have it every day in my smoothies no matter what kind I make for my hair, skin, nails and gut health. It is tasteless, and also is a source of protein.) The lime juice gives the smoothie an extra zip like a sweet tart, and coconut water is very hydrating. I just love the flavor and color of this health promoting smoothie!

Raspberry, Blackberry, Mango Smoothie

Ingredients:

1 Cup of Coconut Water

1/2 Cup of Frozen Raspberries

1/2 Cup of Frozen Blackberries

1/2 Cup of Fresh or Frozen Mango

2 Brazil Nuts (I use this gluten free brand)

1 Tablespoon of Almond Butter

1 Rounded Tablespoon of Grass Fed Collagen (optional)

1 Tablespoon of Lime Juice

1 Rounded Teaspoon of Ground Flax

1/2 Cup of Crushed Ice

Directions:

Add all the ingredients to a blender and blend until smooth. Pour into a tall glass and add a straw. Enjoy!

Sam

 

 

 

 

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