Paleo Pumpkin Pie

Pie Crust

   1 ¼ cups raw walnut halves (you could also substitute pecans)
    1 cup almond flour

    1 egg white
     Generous pinch of salt
 
Preheat oven to 375F.

 

Grind walnuts in a food processor or blender until finely ground and almost starting to turn into walnut butter (i.e., just starting to clump together).

Mix walnuts, almond flour, egg white, and salt together (you can pulse in your food processor or do this by hand). Press/pinch into a 9” pie plate (an 8” deep dish pie plate will work too)

Pierce the crust with a fork every ¼” or so to stop the shell from bubbling up while it bakes.

Bake for 20-22 minutes, until starting to turn golden brown.

Let cool at least 10 minutes before pouring the custard in.

Pumpkin Pie Ingredients

1 ¾ cups pumpkin puree (use fresh or this is the equivalent of a 15oz can)
2/3 cups raw walnut halves
1/3 cup raw or roasted unsalted cashews
 3 eggs + 1 egg yolk
 ¼ cup honey
¼ cup maple syrup
1 cup water
1 tsp ginger
1 tsp allspice
1 tsp nutmeg
 ½ tsp cloves
 ½ tsp cardamom
 ¼ tsp salt

1.     Preheat oven to 350F (if you’re making your pie right after making the crust, just reduce the temperature).

2.     Place cashews and walnuts in your food processor or blender and pulse until finely ground. Add eggs, honey and maple syrup and blend for 2-3 minutes until completely smooth (you could also add some of the water if it’s too thick for your food processor or blender to puree well). It is very important to blend until completely smooth, otherwise your custard will be watery.

3.     Add the rest of the ingredients and blend until combined.

4.     Pour into cooled pie shell (doesn’t need to be room temperature, just cool enough to touch). Spread the top out evenly with a spatula.

5.     Bake for 40 minutes. Allow pie to cool completely before serving.

Enjoy!!!

 

This Paleo Pumpkin Pie is delicious! Thanks Paleo Mom http://www.thepaleomom.com/2012/10/the-best-paleo-pumpkin-pie.html

White Beans

Ingredients

·         4 cans of Blue Runner White Beans

·         1 cup onion mix

·         2 pieces of sausage

·         ½ tbs onion powder

·         ½  tbs garlic powder

·         ½ tbs red pepper

Simmer the onion mix down with a little sesame oil. Onion mix consist of yellow, red, and orange peppers, celery, yellow and purple onion, and garlic. Add 4 cans of Blue Runner White Beans, 2 cups of water, and seasonings. Cook white beans on medium for 30 minutes. I like to cook my susage for 10 or 15 minutes before adding it to the white beans. My favorite is green onion sausage (from SAMs I don’t remember the name LOL)!! After I cook the sausage for a few add it to the White Beans. After 30 minutes put on low and cook for an hour in a half. I like to cook mine for a while, but if you don’t have time you can just add one cup of water and cook it for 30 or 45 minutes!!

 Stay tuned I will be making homemade White Beans soon!!

ENJOY!!

 

Banana Chocolate Chip Loaf

Ingredients

·         3 medium bananas (you want them brown and spotty)

·         1.5 cups roasted unsalted cashews

·         1 cup of dark chocolate chip morsels

·         1 cup hazelnut flour

·         2 tablespoons walnut oil

·         2 eggs, whisked

·         1 tablespoon raw honey

·         1 teaspoon baking soda

·         1 teaspoon baking powder

·         1 teaspoon vanilla extract

·         ½ teaspoon cinnamon

 

Instructions

1.     Preheat oven to 375 degrees.

2.     Pull out your handy dandy food processor. Add your cashews to the food processor to grind down.

3.     Once your get a fine cashew meal, add your walnut oil while your food processor is still on until you get a cashew butter.

4.     Then peel your bananas, roughly break them up, and add to your food processor with your cashews. Turn your food processor on and let combine for a minute or so until you have a soupy paste.

5.     Now in a large bowl, whisk your eggs, then add your cashew/banana mixture along with almond meal/flour, baking soda and powder, honey, vanilla extract, and cinnamon. Mix to combine until you get a batter.

6.     Grease a bread pan with some coconut oil. I use a few different kind of pans.

7.     Pour batter into your greased loaf pan. I bake for 15 minutes and check it, then I bake another 3 and after that I keep checking it every minute until your fork or whatever you use comes out clean.

8.     Let bread cool for about 10 minutes.

 

I have to give Paleomg credit for this! For the most part the recipe is similar but I changed a few things!!

Enjoy!!

 

Apple Spice Pumpkin Pancakes

Ingredients

½ cup pureed pumpkin

¾ cup hazelnut flour

¼ cup canned coconut milk

½ cup shredded unsweetened coconut

3 tbs raw honey

2 eggs

1/8 tsp baking soda

1/8 tsp baing powder

1 tbs vanilla extract

1 tsp cinnamon

½ tsp nutmeg

¼ tsp ginger

Apple spice toppings:

2 apples, sliced thinly ( I use granny smith apples)

2 tbs raw honey

½ tsp cinnamon

¼ tsp allspice

2 tbs coconut oil

Instructions

1.       Heat up your pan or griddle

2.       Mix together coconut milk, eggs, honey, and vanilla

3.       Then add all the dry ingredients and pumpkin and mix it all together. You may need to add a little more coconut milk; you want the batter to be a little runny but still have some girth to it!

4.       Make your pancakes, whatever size you please

5.       Cook them until done. Mine took about 4 minutes on each side! I also greased the pan with grassfed butter!!

6.       While you are cooking your pancakes add a couple tbs of coconut oil to a large pan and add your thinly sliced apples to it.

7.       Add your honey and sprinkle in the cinnamon and allspice. Coat the apples well.

8.       Add a little water to the pan and put the top on. Stir occasionally so they don’t burn.

9.       Once your pancakes are done add a bunch more grass fed butter and top with your apples!!!

 

Enjoy!

 

 

 

 

 

Paleo Chocolate & Peanut Butter Chip Cookies

Ingredients:

1cup almond flour

1 cup hazelnut flour

½ tsp baking soda

1tsp of cinammon

1tbs vanilla extract

½ cup coconut oil

½ cup of agave nectar

½ cup of chocolate chips

½ cup of peanut butter chips

Instructions:

Preheat oven to 350 degrees F

1.       Combine all dry ingredients in a bowl

2.       Combine all wet ingredients in a bowl

3.       Mix wet and dry ingredients together

4.       Use a tbs to scoop out your mix (about ½ inch balls)

5.       Press down the dough (this isn’t regular flour so it doesn’t just flatten out)

6.       Bake precisely 10 minutes (you can bake them a little longer if you like them crunchy but they burn so easy and so fast! I would just stick with 10 or 11 minutes)

7.       Let cool for about 15 minutes (I always try and eat my cookies hot but these are so soft when they come out the oven they won’t hold up, so let them cool)

Makes about 25 cookies!!!!

 

Buffalo Chicken Sweet Potato Meatza

This version of Meatza is excellent for Sunday cooking because it makes a huge portion and will definitely last you long into the week! Try it out and you won’t be disappointed!

Ingredients

• 2lbs TX Bar Organics Grass Fed Ground Beef
• 1lb ground chicken
• 1 yam (or a sweet potato), diced
• 1/4 cup hot sauce
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• salt and pepper, to taste
• 2 tablespoons Gold Label Virgin Coconut Oil

Instructions

1. Preheat your oven to 350 degrees.
2. Place your ground beef a bowl along with your herbs: basil, parsley, and oregano as well as some salt and pepper.
3. Add the ground beef to a 9×13 glass baking dish and place in the oven to bake for 12-15 minutes.
4. While your ground beef bakes, place a large skillet over medium heat and add your coconut oil to the pan. Once the coconut oil becomes hot, add your diced yams.
5. Cover to help steam and cook for about 5 minutes or so.
6. When your yams begin to soften, add your ground chicken along with your garlic powder, onion powder, and salt and pepper.
7. Use a wooden spoon to break up the chicken, then cover to help cook through completely.
8. When the chicken is done cooking through, add your hot sauce and mix thoroughly.
9. When your ground beef is done cooking through, add your chicken and yam/sweet potato mixture on top of the beef. Then add a bit more hot sauce to top it all off.
10. Bake for about 5 minutes.
11. Then use a meatza cutter and serve!

I used 93/7 lean ground beef. I didn’t start my chicken until the beef had baked for 15 minutes. Then cooked the chicken on LOW and it took about 30 minutes. Make sure the ground beef is brown before you put the chicken and sweet potato mix on top! Then I cooked it for about 8 more minutes! I topped my meatza with sliced avocado and greek yogurt! It was delicious!!!!

Taco Salad

Ingridents:

1lb lean ground beef
½ tsp oregano leaves
½ tsp cumin
½ tsp red pepper
1tsp chili powder
1tsp onion powder
1tsp garlic powder
½ cup onion mix
Spinach leaves
Greek Yogurt
Avocado
Shredded cheese

Instructions:

Sautee the onion mix down in a little coconut oil. My onion mix consists of yellow and purple onions, garlic, yellow and orange peppers, and celery. Once its sautéed, add the ground beef and cook on LOW. LEAN MEAT LIKES LOW HEAT!!!!  Add all your spices. Once the meat is done top over spinach leaves and add a little shredded cheese, greek yogurt (I use Chobani), and avocado. Enjoy!!

Paleo Cracker

Ingredients:
• 1 cup Almond Flour
• 2 eggs
• 2 tbsp Melted Butter {I measured my butter post-melting}
• 2 tbsp Water
• 1 tbsp chopped fresh Rosemary
• 1/2 tsp Garlic Powder
• 1/4 tsp Salt
• Dash of Pepper

Instructions:
• Preheat your oven to 375 degrees {F}

• Combine all of your ingredients in a bowl and mix well.

• You can either line a cookie sheet with parchment paper and oil it down a little or you can just use a non-stick cookie sheet, I found they got crispier just on the cookie sheet {by a little}, but a few of them broke in half. So it’s totally up to you which method you use { I preferred parchment paper oiled down}.

• Once you’ve got your cookie sheet ready to go, use a 1/2 tbsp measure and scoop mixture onto the cookie sheet, I used my finger to gentley push the mixture out a little so it became thinner, So I’d scoop, make thinner, scoop some more. That way I didn’t over crowd them. {This recipe made around 22 crackers for me!}

• Bake for 6-8 minutes. They’re done when they have a crispy outer-edge and the inside is still slightly soft.

Recipe Courtesy of Paleo On A Budget!

These are so easy and simple. They go great with hummus or spinach dip! I spread a little coconut oil on the parchment paper. I cooked them for 8 minutes. ENJOY!!

 

Paleo Crunch

Ingredients
Dry
1/2 cup ground flax seeds
1 cup raw pumpkin seeds (pepitas)
1 cup raw sunflower seeds
1 1/2 cups almond meal
3 cups shredded unsweetened coconut
4 cups raw slivered almonds
1 tsp cinnamon
1 tsp sea salt
1/2 tsp baking soda
Wet
1 cup liquified coconut oil
1/2 cup raw organic honey
3 tsp pure vanilla extract

Directions:

1. Preheat oven to 250 degrees.
2. Combine all dry ingredients in a large bowl. Mix well to ensure ingredients are evenly distributed.
3. In a medium bowl, add wet ingredients and whisk together until well combined.
4. Mix the wet ingredients thoroughly into the dry ingredients.
5. Divide the mixture in a thin layer onto two rimmed baking sheets. It will fill about 1 and 1/2 jelly roll pans.
6. Press mixture down with your hands or the back of a large spoon.
7. Bake until lightly toasted, approximately 1 hour. Remove pans from oven and gently stir the mixture with a large spoon. Carefully return warm pans to the oven and continue to cook for another 15 minutes.
8. Remove from oven and stir in optional ingredients, if desired. Let the mixture cool completely in the pans.

Note: I usually cook it for 45 minutes, stir it, then cook it for an extra 20 minutes. The cooking time varies depending on what kind of pans you are using. Also it makes about 4 pans of mix!! So make sure you allow yourself a few hours to cook. It makes a ton so it will last you a while or if you are feeling nice you can give some away!! Make sure to store your paleo crunch in a plastic container or bag so it will stay fresh!!

 

Paleo Crunch is a great alternative to granola! Put it ontop of greek yogurt and fruit and it is so delicious.

Recipe Courtesy of http://www.paleotable.com/2011/07/pams-paleo-crunch.html

Scrambled eggs with left over Meat!

Take any leftover meat and throw it in your scrambled eggs in the morning or even just for a snack. Don't forget to add Cheese.. DUHHHHH!!!  Then top it off with some Chobani Greek Yogurt!!! ENJOY!!

Beef Stuffed Twice Baked Sweet Potato

Ingredients:

1lb lean ground beef

4 medium sweet potatoes

1tsp red pepper

1tsp onion powder

1tsp garlic powder

1tsp cumin

½ tsp paprika

½ cup onion mix

Avocado

Chobani Greek Yogurt

Directions:

Sautee the onion mix down in a little coconut oil. The onion mix consist of yellow, red, and orange peppers, celery, yellow and purple onion, and garlic. While the onion mix is sautéing cut the sweet potatoes in half and place them face down on a cookie sheet. Cook for 25 minutes on 350 degrees or until they feel soft. While the sweet potatoes are baking cook the ground beef on LOW! Remember, Lean Meats Likes Low Heat!! Add all your seasonings to the meat. Once the sweet potatoes are done let them cool for 10-15 minutes then scoop out the insides. Try to keep the skin intact. After placing the insides of the sweet potato in a bowl add the meat and mix well. Stuff the mix back into the skin and bake for another 5-10 minutes. Let cool for a few minutes and serve with an avocado and add a little greek yogurt to the top. ENJOY!

 

Paleo Mayo

Paleo Mayo

So I'm not a huge fan of mayo but I have been making hommade ranch and using real mayonnaise. Did you know all mayo is is raw eggs and oil.. LOL! Here is a recipe I found for some Paleo Mayo thanks to http://paleodietlifestyle.com/paleo-mayonnaise/

2 egg yolks
1 tsp mustard (this is optional)
3 tsp lemon juice
1/2 cup olive oil
1/2 cup coconut oil

Note- It makes about 1 1/2 cups. Also make sure your coconut oil is melted.

Spicy Chili- Over Sweet Potato Fries

Today I’m blogging about one of my favorite recipes- spicy chili over sweet potato fries! This dish is loaded with flavor; if you like spicy food you’ll love this! I modeled my recipe from PaleOMG’s sweet potato chili fries recipe. It takes about an hour but it is well worth the time! You won’t be disappointed!

Let’s cook!                  

Ingredients:

1lb ground beef

½ cup Onion Mix  

1/3 cup Hot Sauce

1tsp Red pepper

1tsp Chili Powder

1tsp Onion Powder

1tsp Garlic Powder

1tsp Oregano

1 (15oz) can diced tomatoes

1 (6oz) can tomato paste

1 cup Vegetable broth

3 or 4 sweet potatoes

Rosemary

Coconut Oil

1 avocado

Greek Yogurt

 Directions:

Start by simmering the onion mix. I prefer to make my own onion mix consisting of red, orange, and yellow peppers, red and yellow onion, celery, and garlic. Add the ground beef and cook it on LOW. Lean Meat Likes Low Heat!! Add red pepper, onion and garlic powder, oregano, chili powder and hot sauce. I use Louisiana Hot Sauce; it’s local and I prefer it to tabasco or crystal! While the meat is cooking cut the sweet potatoes into strips or chunks, place on a cooking sheet, and sprinkle them with some rosemary and coconut oil. Bake your sweet potato fries on 425 for 20-25 minutes.  Once the meat is brown add the vegetable broth, tomato paste, and diced tomatoes. I let mine cook on low for about 30 minutes but it really only takes about 5 for everything to soak in. Once everything is cooked let it cool for a few minutes. Pour the chili over the sweet potato fries and top it with avocado and Chobani greek yogurt. ENJOY!

-Stephanie

 sweet potato fries

spicy chili with avacado & greek yogurt