Thursday, March 28, 2013

Coconut Lime Bread

I am heading out on a little trip.  See, I turn the big 4-0 this year.  And this big of a birthday deserves a year long celebration, don't you think?  So a dear friend, who also is celebrating her 40th, and I are headed to St. Lucia for 10 days.  We are going to an island neither of us has been to, and are excited for all that St. Lucia has to offer.  So farewell 35 degree days and hello 85.

Anyway, why not send you off with little tropical treat, huh?  I'll be back to posting new and fun recipes the week of April 8th.  What do you have to look forward to?  Lobster Newburg, Eggs Benedict, Almond Poppyseed Pancakes, Asparagus Salad, Chocolate cake and more!

See you soon...

Coconut Lime Bread

zest of 2 limes
juice of 2 limes (1/4 c.)
3 c. almond flour
1/4 c. coconut flour
1/2 c. shredded coconut
1 1/2 tsp. baking soda
1/4 c. raw honey
1/4 tsp. salt
3 eggs
1/4 c. creamed coconut
1 c. coconut milk


2 tbsp. lime juice
2 tsp. creamed coconut
3 tbsp. honey
1/2 tbsp. lime zest

For the bread, preheat the oven to 375 degrees.  Generously oil (coconut) a loaf pan.

Mix the dry ingredients together.  Mix the remaining ingredients together in a separate bowl and then fold into dry mixture.  It will be dense, similar to pound cake.

Cook the bread 45-50 minutes until it is set and tester comes out clean from the center.

Allow to cool in the pan for about 10 minutes, then remove loaf and put on a wire rack so it can cool.

Mix together ingredients for the glaze while bread cools.  Poke small homes in the top of the bread evenly once the bread is cooled.  Evenly glaze the top and then dust with a sprinkling of shredded coconut.

This is even better the next day.  Heck, one morning I even made french toast with it.  Oh yeah I did, and it was GOOOOD!

Tuesday, March 26, 2013

Sweet Potato Rounds/Truffled Goat Cheese/Caramelized Shallots

I know I recently posted a sweet potato recipe, but here is another one.  The sweet potatoes I happen to have on hand are huge, so I had to split them and create two different recipes.

This recipe came about for a holiday party that was held for our awesome 6 am WOD crew at CrossFit Primal.  And although not strictly paleo (read about my reasons here), seriously, this is legit.  LEGIT.  And if you can happen to find grass fed goat cheese (which I could), lucky you.  If not, the cheat is totally worth this appetizer!  Just ask Lynelle at the gym how good they are!

1 tbsp. olive oil
1 small sweet potato, sliced evenly with a mandolin, about 1/16th of an inch thick
4 ounces goat cheese
3 tbsp. truffle oil
1/2-1 tsp. truffle salt
3 tbsp. olive oil
4 shallots, thinly sliced

Preheat oven to 425 degrees.  Lightly coat both sides of the sweet potato slice with olive oil.  Lightly pepper and place on a silpat in a sheet pan.

Bake for 10 minutes, then turn slices over and bake another 10 minutes.  Turn over one more time and bake an additional 3-5 minutes until they slices are crispy and brown on the edges.

While the potatoes are baking, heat 3 tbsp. olive oil in a medium saute pan over medium heat.  Add the shallots, cooking and stirring often, for about 15-20 minutes until they are caramelized.

Using a hand mixer, blend goat cheese with truffle oil, adding more if needed, until it is light and creamy.  Add truffle salt to taste.

Dollop goat cheese on each potato round and top with caramelized shallot and a light dusting of freshly ground pepper.

Friday, March 22, 2013


Oh hummus how I love thee so, but with chickpeas you are a no.  That is, at least, until now.  I figured that if I am using cauliflower for rice, pizza crust and mashed potatoes, that it might as well be a replacement for chickpeas too.

Here is my adaptation...

1/2 head cauliflower
2 small cloves garlic
1/3 c. + 2 tbsp. tahini
3 tbsp. fresh lemon juice
2 tbsp. olive oil
2 tsp. ground cumin
salt and pepper to taste
pinch of paprika

In a sauce pan, put in the cauliflower and garlic and fill with water so it is half way full.  Heat over medium high until it boils, then reduce heat slightly and cook until the cauliflower is tender, about 10-15 minutes.  Remove cauliflower and garlic and place in food processor.  Save liquid for later in the recipe.  Pulse to break down the cauliflower and garlic.  Add the tahini, lemon juice, olive oil and cumin.  Pulse again, stopping every few times to push down sides.  Add 2 tbsp. of the cooking liquid, and process until the mixture is smooth.  Add more of the cooking liquid if needed.  Salt and pepper to taste.  Drizzle with a touch of olive oil and sprinkle with paprika to serve.

Thursday, March 21, 2013

Sweet Potato Fritters

One vegetable I really didn't appreciate until I was older is the yam/sweet potato.  Even during the holidays when sweet potatoes were covered in brown sugar and marshmallow I didn't like them.  Considering I have a huge sweet tooth, that is saying something.  Like any vegetable though, if you mentally tell yourself you are going to like them, you will.  Now I love them, and I appreciate the subtle sweetness that goes well with earthly flavors like thyme and rosemary.

A quick dinner the other night needed an accompaniment and fritters were the perfect answer.

2 c. shredded sweet potato (I have a one that has four different sides, one of which is a small circle.  If you only have a large one, I would recommend a quick steam so the sweet potato gets cooked enough before you fry them or they won't cook all of the way.)
1/4 onion, shredded
2 eggs
1 tbsp. thyme, dried
1/2 tsp. pepper
1 tsp. salt
1/4 c. almond flour

Place all of the ingredients in the bowl, with the eggs to the side.  Lightly mix the eggs together and then fold with the rest of the ingredients.  Adjust the salt and pepper if needed.

In a medium saute pan, heat 2 tbsp. coconut oil.  Add a large ice cream scoop full of the potato mixture, pat down so they are even in thickness, and then cook until golden brown, about 3-4 minutes per side.

Remove and place in warm oven and then finish remaining mixture, adding coconut oil if needed before cooking.

Wednesday, March 20, 2013

Portabella Pizza

One thing I really miss with paleo is pizza.  We have a gas station here that makes out of this world taco pizza.  But I try my hardest to not order pizza because I'll eat half of it just by myself?  Don't believe me?  You bet I would.

 Anyway, I had a craving for some so I thought I could one up a traditional pizza.  And since I happen to love portabella mushrooms I knew they would satisfy my craving.

Portabella Pizzas

1 28 ounce can of tomatoes
1 tsp. fennel
1 tbsp. dried oregano, basil, and thyme
1/2 tsp. red pepper flakes
2 tbsp. tomato paste
4 large portabella caps, gills removed
1 lb. ground pork
1 tsp. dried thyme, rosemary and coriander
1/2-1 tsp. red pepper flakes
2 tbsp. olive oil
1/2 c. Italian parsley, minced

In a small saucepan combine the first six ingredients.  Mix well and bring the mixture to a boil.  Reduce the heat to medium and add the tomato paste, once again mixing well.  Cook until the sauce thickens to the consistency of pizza sauce.  Salt and pepper to taste.

For the sausage, mix the pork, spices and oil together.  Crumble and fry in a medium pan and set aside until you are ready to assemble the pizzas.

Preheat an oven to 400 degrees.  Arrange portabellas on a sheet pan and then top with sauce, sausage, parsley and more sauce.  Bake 5-10 minutes or until mushrooms are done.

Tuesday, March 19, 2013

Pesto Crusted Salmon

Pesto is wonderful and can be adapted so easy.  You can use basil, which is traditional, or you can change the greens by using arugula, spinach, watercress...anything that your little heart desires.  But why stop there?  Mix up the nuts too.  You know what you like, so try it a different way sometime.  Traditional pesto is finished with Parmigiano-Reggiano, and it MUST be real parmesan, but I omitted it this time because I was in the midst of the 21 day sugar detox.  It was still good, but if you can get quality parmesan, grate it with a fine mircoplane and fold about 1/2 cup in the mixture after you have processed it.

4 c. basil
1/2 c. pine nuts
4 cloves garlic
1/2 c. olive oil
1 salmon fillet
salt and pepper

Preheat oven to 375 degrees. Prepare a sheet pan by placing a wire rack in it.  This allows the salmon to cook evenly.  I also oil the rack before placing the salmon on it to keep the skin from sticking.

In a processor, add the basil, pine nuts and garlic.  Pulse until finely chopped.  Add the oil in a slow steady stream and continue to mix until the pesto looks creamy.  Salt and pepper to taste.

Salt and pepper the salmon flesh and then coat the salmon, flesh side up, evenly with the pesto.  Bake 35-45 minutes or until the pesto is dark and the salmon is done to your desired preference.  (I prefer mine medium, but I also buy quality salmon.)

Monday, March 18, 2013

Corned Beef/Roasted Cabbage Salad/Butter Braised Potatoes/Pancetta Vinaigrette

It wouldn't be St. Patrick's Day if you neglected to have a traditional English meal for dinner.  But hey, it's's paleo...and it's good the day after too!

This year I wanted it to be I am not an overly big fan of corned beef.  But if you start with a good cut of brisket, the right spices, cook it slow and low you can't go wrong.

Plus, the sides with this menu make it swoon worthy.  Seriously, pancetta is like butter.  It makes everything better.

Corned Beef

1 4lb. brisket
2 tbsp. course sea salt
2 tbsp. whole mustard seed
1 clove garlic, minced
2 bay leaves, chopped
1 tsp. allspice
2 tbsp. olive oil

Mix the spices together.  Add the oil and mix well.  Coat the brisket in the spice mixture and allow to marinate up to 3 days.  

Preheat oven to 300 degrees.  Place the brisket on a rack inside of a cast iron dutch oven.  I have one similar to this.

Cover and set it oven, cooking 2-2 1/2 hours until firmly tender.  What I mean is that it should be moist and tender but still firm enough that it doesn't full apart.  That just makes it easier to slice the next day for a Reuben!

Butter Braised Potatoes

I did use Kerrygold, so that is something Irish, right?

1/3 c. butter
1/4 c. olive oil
5 large red potatoes, scrubbed and cut in slices and then halved.

Preheat oil and butter in large sauté pan over medium high heat.  Add the potatoes, stirring to coat with butter mixture and then place a lid on them.  Turn the potatoes every few minutes.  When the butter mixture is starting to get foamy, and most of the potatoes are golden brown, reduce heat to medium and remove the lid.  Cook another 5-10 minutes until they start to get a dark golden color.  Salt and pepper to taste.

Roasted Cabbage Salad

2 tbsp. olive oil
1 rutabaga, large dice
5 carrots, sliced into 1 inch pieces
1 head cabbage, slice about1/4 inch
1/2 c. water

Preheat oven to 400 degrees.  Coat the carrots and rutabaga in 2 tbsp. olive oil and place on sheet pan.  Cook for about 10 minutes.  Remove from oven and place cabbage rounds on top of root vegetables.  Coat evenly with 1/2 c. water and return to oven.  Cook an additional 10-15 minutes until cabbage is tender.  Allow to slightly cool and then mix in a large bowl.

Pancetta Vinaigrette

6 ounces pancetta, diced
1/4 c. olive oil
4 tbsp. apple cider vinegar
1 tbsp. stone ground mustard
Pepper to taste

In a fry pan over medium high heat, add the pancetta and cook until golden brown.  While the pancetta is cooking, whisk together oil, vinegar and mustard.  When the pancetta is done, slowly whisk in the vinegar mixture.  There will be pancetta fat but that is okay!  Add more vinegar if you need to.  Pepper to taste.  You shouldn't need salt because pancetta tends to be pretty salty.