Archive of ‘Paleo’ category

Mango Popsicle Recipe for Zoku

It’s no secret that I love the Zoku Quick Pop Maker. It’s seriously an amazing way to make quick refined sugar free and dairy free desserts. The best part is you don’t need to wait overnight for the popsicles to be ready. Now that it’s starting to get warm I am using it so much more. And, this is my favorite recipe I have made so far. Maybe it’s cravings for the Mango Margarita I can’t have right now? They were delicious and super easy plus so fast thanks to the Zoku.

Mango Popsicles Gluten Free Paleo

Combine the following completely in a blender:
1/2 Fruit of 1 Mango
1 Cup Unsweetened Almond Milk
1/4 cup Honey

Zoku Time: 8 Minutes
Makes 4 Zoku Pops

Mano Popsicles Gluten Free Paleo 2

Mango Popsicles Paleo Gluten Free

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How To Make A Matcha Green Tea Latte

Matcha Green Tea Latte

Before we decided to have a baby I would always think, someday when I am pregnant there is no way i’ll be able to give up coffee. When I became pregnant, amazingly I didn’t want coffee at all. My Dr. said it was ok to have, but I just don’t want it. I was completely shocked. I do still crave a warm beverage on the way to work. So what I do have in the mornings instead is a Matcha green tea latte. I first had one at Starbucks and ordered it unsweetened and without the whip cream. My local independent coffee shop told me the matcha powder they use comes with sugar already added. So then I decided it would be super easy and cheaper to just make them at home. Often called an antioxidant superpower, Matcha has far less caffeine than coffee and is full of amazing health benefits.

Here are some of the top health benefits of Matcha.
1. High in Antioxidants
2. Loaded with Catechin, the most potent antioxidant
3. Relaxation effects
4. Boosts memory
5. Boosts concentration
6. Increases energy
7. Boosts metabolism
8. Detoxifies the body
9. Improves cholesterol
10. Strengthens immunity

To read more, click here.

Many people don’t realize that a lot of teas have added gluten. I noticed after cutting gluten out my stomach would be upset after drinking tea. When I searched online I found a few people mention on gluten free forums that gluten is often added to tea during the processing. I was shocked and I cut it out completely. Be careful and read the ingredients for Matcha too. The Trader Joe’s Green Tea Latte Mix, for example, contains chemicals and gluten. Many other tea brands like The Republic of Tea are now thankfully certifying their gluten free teas.

Here is what you need:
1.5 tsp Matcha Green Tea Powder – you can find it at premium grocery stores and Japanese supermarkets
1 Cup Milk or Almond Milk
4 oz. Warm Water
(Optional)
Electric Milk Frother

Instructions:
1. Combine Matcha and hot water completely until all the lumps are out using a milk frother.
2. Steam milk using the espresso machine. You can also use the milk frother with hot milk if you do not have an espresso machine.
3. Pour milk over matcha.

DIY Matcha Green Tea Latte

Before I bought the milk frother I had a hard time getting the lumps out of the Matcha. Then I found this awesome video: Just One Cookbook – How to Make Green Tea Latte

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Mango Cucumber Mojito Salad

I am so happy it’s almost summer and time for all of my favorite summer BBQ recipes and salads. Last night I made this super easy Mango and Cucumber salad and some skewers.

Mango Cucumber Mojito Salad Gluten Free Paleo

Here is the recipe for the easy and delicious salad.

Ingredients:
1 Mango Diced
1/2 English Cucumber Sliced
Zest of 1 Lime
Juice of 2 Limes
1/8 cup chopped Mint

Mix together and enjoy!

Cucumber Mango Mojito Salad Paleo and Gluten Free

Here are the skewers on the BBQ – so delicious!

Beef and Veggie Skewers Paleo and Gluten Free

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Green Bean, Shredded Chicken, and Toasted Coconut Salad with Jerk Dressing

One of my favorite places to eat in LA is Lemonade. The variety, lots of healthy options, and awesome flavor combinations just make me happy. Unfortunately the closest one is in Manhattan Beach and although it’s a quick drive there are so many great choices in Long Beach that I really don’t drive up there often. The last time I was there I had this awesome green bean salad and couldn’t find the recipe in their cookbook so I made my own recipe. It’s great for potlucks, to have on hand of quick lunches, or just because. And, it’s totally paleo.

Chicken and Green Bean Salad With Toasted Coconut and Jerk Dressing - paleo and gluten free recipe

Ingredients
1 lb green beans trimmed, cleaned and cooked
1 lb chicken breast cooked and shredded
1/4 cup toasted unsweetened coconut

For the dressing combine with a blender or Cuisinart:
2 jalapenos
Juice of 3 Limes
1 tsp Crushed Garlic
1 Tbsp Allspice
1 tsp Thyme
1/2 Tbsp Honey
3 Tbsp Olive Oil

Directions:
1. Combine the chicken, toasted coconut, and green beans in a bowl
2. Toss with Jerk dressing

Tips:
1. I cook the chicken in a pan on the stove with a little bit of olive oil and shred it with 2 forks after it has cooled.
2. For the green beans, bring a pot of water to boil. Add the green beans. Mine were ready in 4 minutes.
3. To toast the coconut, spread coconut on a piece of foil and toast in a toaster oven for about 30 seconds to 1 minute.

Chicken and Green Bean Salad With Toasted Coconut and Jerk Dressing

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Lasagna Soup With Zoodles {Gluten Free Recipe With Paleo Option}

This is another easy and fast meal that can be modified to paleo from gluten free just by removing the cheese. It takes about 45 minutes total but only 30 minutes hands on time. It is delicious and tastes just like lasagna, perfect for winter. Keep the leftovers in the freezer for nights when you don’t feel up to cooking and want a fast delicious meal. Here is a photo of the paleo version with an example of the zoodles, zucchini noodles, on top so you can see what they look like in the soup.

Lasagna Soup

Ingredients:
Olive Oil
1 lb Italian Sausage, Casing Removed
3 Cloves Minced Garlic
1 Onion, Diced
2 tsp Oregano
1/2 tsp Crushed Red Pepper Flakes
2 Tbsp Tomato Paste
32 oz. Chicken Stock
28 oz. Can Fire Roasted Diced Tomatoes
2 Bay Leaves
Kosher Salt and Fresh Ground Pepper
1/4 Cup Fresh Basil Leaves
2 Zucchinis worth sliced into noodles or Zoodles. (I use the Paderno Slicer and it takes less than 5 minutes)

For Gluten Free Add:
1 Cup Shredded Mozzarella
8 oz. Ricotta
1/2 Cup Grated Parmesan

Instructions:
1. Heat 1 Tbsp olive oil in a large pot or dutch oven over medium high heat.
2. Add Italian Sausage to the pot and cook until browned crumbling the sausage as it cooks. Drain excess fat.
3. Add 3 cloves of garlic, diced onion, oregano, and red pepper flakes and sauté with the meat.
4. Stir in tomato paste until well combined.
5. Stir in chicken stock, diced tomatoes, and bay leaves. Season with salt and pepper.
6. Bring to a boil and simmer for 30 minutes.
7. While the soup is simmering, sauté the Zoodles in 1 tsp crushed garlic and 1 Tbsp Olive Oil. It only takes a couple of minutes if you like your Zucchini still crispy.
8. For Paleo, place zoodles in bowl and cover with soup. Garnish with fresh basil.
9. For gluten free, combine the ricotta and parmesan cheese in a bowl. Place a small amount of ricotta mixture and serving of zoodles in each bowl. Pour in Lasagna Soup and garnish with mozzarella and basil.

Lasagna Soup

Enjoy!

This recipe is modified to be gluten free from Damn Delicious.

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Roasted Chicken

A couple of years ago I decided one day that I wanted to roast a whole chicken. I don’t know why it sounded good that day but I am so glad I did. I have to be honest I didn’t think I was going to be able to do it. I had a mental block about cooking a whole chicken and thought it would be way too hard. I thought it was something only real cooks could do. Boy was I wrong. It is really easy and great for leftovers for lunch throughout the week. The chicken comes out so moist and delicious. And, because prep time is only about 15 minutes and the chicken roasts in the oven for about 1.5 hours, it makes it a super easy dinner. In case you haven’t read my previous posts about roasting, it’s just a fancy word for sits in the oven for a really long time while you do nothing whatsoever.

Perfect Roasted Chicken

This is the recipe I use from Martha Stewart. I follow the instructions exactly, but here are the basic steps.

Place onion slices on the bottom of your roasting pan.
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Place chicken on top of onions. Put garlic salt and pepper inside chicken.
IMG_0800

Add fresh thyme and pierced lemon.
IMG_0803

Cross legs and tie together with kitchen twine. Cover chicken with butter salt and pepper.
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Roast in oven for approx. 1.5 hours for a 6 lb. chicken.
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When breast temperature reaches 180 degrees and thigh reaches 190 degrees, it’s done. Let sit for 10-15 minutes before serving.
Perfect Roasted Chicken

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Coconut Fried Chicken With Creamy Mango Sriracha Dipping Sauce {Gluten Free and Paleo Recipe}

This is a great 20 minute meal and I love coconut fried anything. This chicken is so good and makes a great meal or paleo appetizers for a party. The mango dipping sauce is delicious and easy. Recently i’ve noticed that anything fried in canola oil bothers my stomach so this was the first time I tried coconut oil to fry in and loved the results. I am going to try this from now on. I am a big fan of this unscented coconut oil and buy it on Amazon. It’s great for baking and, now I know, great for frying too.

Coconut Chicken with Creamy Mango Sriracha Dip Recipe

Ingredients:
1 lb Chicken Breast Strips
1/2 Cup Coconut Flour
Pinch of Cayenne Pepper
Salt
Fresh Ground Pepper
2 Eggs, beaten
1/2 Cup Unsweetened Shredded Coconut
1 Cup Coconut Oil for frying

For The Sauce:
1 Mango, sliced
1 Tbsp Honey
1/3 Cup Coconut Milk
3-4 Drops Sriracha Sauce

Instructions:
1. Melt the coconut oil in a 2-3″ deep pan and slowly bring the temperature to 350°
2. Place the chicken strips into a bowl with a couple of pinches of salt, fresh ground pepper, and cayenne pepper. Toss the strips to coat them in the seasoning, and set them aside.
3. Set up 3 bowls side by side and place coconut flour with a pinch of salt and pepper in the 1st bowl, beaten eggs in the 2nd bowl, and shredded coconut in the 3rd bowl.
4. Dredge one strip at a time into flour, dip it into the beaten eggs, and then into the shredded coconut. Coat chicken well for each step.
5. Fry the strips in batches of 4-5 strips at a time for about 1 ½ – 2 minutes. Turn them very gently with tongs until they are a deep, golden color. Remove from oil and place onto paper towels or a cooling rack to drain.
6. To make the sauce, combine all of the ingredients in a blender and blend until smooth.

Enjoy!

Coconut Chicken with Creamy Sriracha Mango Dipping Sauce

This recipe was inspired by this recipe.

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Mint Chocolate Chip Popsicle Recipe for Zoku {Gluten Free, Dairy Free, Refined Sugar Free, Paleo}

This is by far my favorite popsicle recipe for my Zoku Quick Pop Maker and for some reason I always seem to like to make it around Christmas time. There is something about the holidays that makes me crave peppermint. These are delicious and super healthy plus a way better alternative to any sugar filled popsicle. And with the Zoku, you can have dessert ready in minutes.

Ingredients
1 Can Coconut Milk
1/3 Cup Fresh Mint
1/3 Cup Honey {agave nectar for vegan}
1 tsp Peppermint Extract (or add more mint instead)
Dark Chocolate – look for chocolate that contains 70% or higher Cacao

Mint Chocolate Chip Popsicles {paleo, gluten free, dairy free, vegan}

Instructions:
1. Mix everything except the Chocolate in a blender completely until smooth. The Blendtec or Vitamix blenders are perfect for something like this because they emulsify the mint leaves and you don’t see any small pieces of mint when it’s done blending.
2. Microwave chocolate in a measuring cup in increments of 20 seconds until melted. Or, chop chocolate chips into pieces and pour it into the zoku with the popsicle mix.
3. Drizzle chocolate on top of the popsicles as soon as they come out of the Zoku.

Zoku Time 8-10 Minutes in Freezer

Enjoy!

MInt Chocolate Chip Popsicle Recipe for Zoku {Gluten Free, Dairy Free, Refined Sugar Free, Paleo}

Mint Chocolate Chip Popsicle Recipe For Zoku {Gluten Free, Dairy Free, Refined Sugar Free, Paleo}

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Easy Mussels {Gluten Free and Paleo Recipe}

I do not cook much seafood at home but love to make mussels especially in the winter. One more reason to love mussels is they are super high in omega-3’s, brain-boosting, cholesterol-clearing good fats. Almost as high in Omega-3’s as Salmon. Always buy mussels from a reputable fish supplier. And, when you bring them home, put them in a bowl in the fridge. Do not keep them in a bag because they need air. Before you cook them, rinse thoroughly with cold water. Inspect each mussel and throw away any cracked ones. And after they are cooked, throw away any that do not open on their own. Mussels are super duper easy to make. And, fast too. I like to serve mine in small vintage Le Creuset pots I found on e-bay. They keep the broth and mussels really warm and the variety of colors make for fun table settings.

Easy Mussels Recipe

Ingredients:
1 Stick Grass Fed Butter
1 Tbsp Garlic, chopped
1 Shallot, diced
2 Cups Dry White Wine, Sauvignon Blanc or Pinot Grigio
2 lbs Black Mussels, de-bearded

For the side:
1-2 Diced Jalapeños
1 Diced Tomato
1/4 Cup Chopped Parsley or Basil
Lemons
Tapatio

Easy Mussels Recipe

Instructions:
1. Melt the butter in a large pot.
2. Add the garlic and shallot and sauté until soft but not burned
3. Add white wine and bring to a simmer.
4. Add the mussels and cover pot with lid. Cook for about 2 minutes.
5. Shake the pot and cook another 2 minutes.
6. Place any mussels that have opened into bowls.
7. Cover the pot and cook until all of the mussels have opened, about 1 minute.
8. Throw away any mussels that have not opened. Cover the mussels to keep warm.

Serves 3-4. Enjoy!

Easy Mussels Recipe

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Pomegranate Pistachio Guacamole {Gluten Free and Paleo Recipe}

A few weeks ago I was at the OC Mix having lunch with my brother at Taco Maria. The guacamole was so good I had to go back and have it again. I love that they mix pistachio’s and fruit in with the guacamole. The combination of flavors is delicious. The first time I went they had grapes and pistachios and the 2nd time, they had persimmons, grapes, and pistachios. When I made my version, I decided to swap out the persimmons and grapes with pomegranates.

Pomegranate Pistachio Guacamole Recipe

Here is what the Taco Maria guacamole looks like:

Taco Maria Guacamole OC Mart Mix

Here is how you make my variation of Taco Maria’s guacamole.

Ingredients:
2 Large Avocados
1 Tbsp Chopped Garlic
1 tsp Salt
2 Tbsp Cilantro
2 Jalapeño Peppers Chopped (Reduce or eliminate to reduce spice)
Juice of 1 Lime
Pistachios, shells removed
Seeds of 1 Pomegranate
Tortilla chips or sliced cucumbers, bell peppers, carrots, and celery for paleo.

Instructions:
1. Cut avocados in half and remove seeds.
2. Mash avocado in a bowl.
3. Add juice of 1 lime, 1 Tbsp chopped garlic, 1 tsp salt, 2 Tbsp Cilantro, 1-2 chopped Jalapeños, and stir.
4. Top with pistachios and pomegranate.

Enjoy!

Pomegranate Pistachio Guacamole Recipe

For parties, serve in individual ramekins like this:

Pomegranate Pistachio Guacamole 5

Pomegranate Pistachio Guacamole

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