Archive of ‘Paleo’ category

Cinnamon Butter Pecan Sweet Potato Bites {Paleo & Gluten Free Recipe}

Cinnamon Butter Pecan Sweet Potato Bites Paleo and Gluten Free Side Dish

This recipe has a funny story. I was in New York last week for work and the special at one of the restaurants we went to was Sweet Potato Ravioli with Cinnamon Butter Pecan Sauce. Doesn’t that sound amazing? Of course I couldn’t order it. I made a point not to even look at the dish if anyone around me ordered it but still could not stop thinking about the combination of sweet potatoes and cinnamon butter pecan sauce. So now you know my secret of how I come up with ideas of things to cook. These are really really easy and fast. Plus roasting anything is awesome because it just sits in the oven most of the time it’s cooking and you do very little work. They make a perfect side dish or appetizer.

Cinnamon Butter Pecan Sweet Potato BitesPaleo and Gluten Free Side Dish

What you need:
3 Sweet Potatoes peeled and sliced into 1/4″ rounds
1 Tbsp Cinnamon
4 Tbsp Grass Fed Butter
1 Cup Chopped Pecans
Olive oil

Instructions:
1. Place sweet potato rounds on a parchment paper covered baking sheet.
2. Spray both sides of the sweet potatoes with olive oil.
3. Roast at 425 degrees fahrenheit for 20 minutes.
4. While sweet potatoes are roasting, melt butter in a small sauce pan.
5. Add cinnamon to butter and stir.
6. Add pecans to butter cinnamon mixture and sauté until warmed through, about 1 minute, and turn off heat.
7. After the 20 minutes, flip sweet potatoes over and roast for another 15 minutes.
8. Let sweet potatoes cool for a few minutes and spoon pecan mixture on top of each sweet potato.

Serve and enjoy!

Cinnamon Butter Pecan Sweet Potato Bites Paleo and Gluten Free Side Dish

Cinnamon Butter Pecan Sweet Potato Bites Paleo and Gluten Free Side Dish

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Easy Roasted Kabocha Pumpkin {Gluten Free and Paleo Recipe}

I love fall and especially all of the varieties of squash in season. Kabocha, not to be confused with Kombucha, is the Japanese pumpkin. You can find the wall Kombucha refrigerated drinks at basically any premium or natural grocery store. If you haven’t already read this article, it’s hysterical! Kabocha is found in the vegetable section of the grocery store. It is definitely my favorite squash and is full of beta carotene and fiber. And, did you know you can eat the peel too? Kabocha is perfect for roasting. Sometimes when I am reading recipes I notice that they are so complicated. The instructions are complicated and hard to follow. The recipes are too hard for anyone to realistically do at home. This is a perfect easy, delicious, and nutritious side dish that anyone can do. The hardest part may be finding the Kabocha. I find them at the mexican market by my house, premium markets like whole foods, and at Japanese grocery stores.

What you need:
1 small Kabocha Pumpkin
Olive oil
Fresh ground pepper

Here are the directions:
1. Pre-heat oven to 400 degrees farenheight.
2. Slice the kabocha in approx. 1/4″ thick pieces. Use a sharp knife and try to keep all of the pieces the same thickness so they cook evenly. Remove seeds once you cut one side fully open.
3. Place Kabocha pieces on a piece of parchment paper on a baking sheet, spray all sides with olive oil and sprinkle fresh ground pepper.
4. Roast for 20 minutes and enjoy!

Roasted Kabocha Pumpkin 1

Roasted Kabocha Pumpkin 4

Roasted Kabocha Pumpkin 2

Roasted Kabocha Pumpkin 3

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Mini Lasagna Pies {Gluten Free Recipe with Paleo Option}

I am super excited to share this recipe. I get really motivated to make something that looks amazing that I am not able to eat and this is a perfect example. Heirloom LA is famous for their Lasagna Cupcake. Seriously they look amazing, right? But noodles mean gluten and really bad for my belly so I don’t even want to risk getting sick. But that didn’t stop me. I just made my own delicious gluten free versions and use vegetables in place of noodles. I used to make lasagna with gluten free noodles but was never really satisfied so one day I came up with the idea to use different veggies. Eggplant and various types of squash are the best and have so much flavor. I don’t even miss the noodles anymore. And it’s fun to try it with different vegetables. I changed my version up a bit to make super cute mini individual lasagna pies. These would be awesome for a dinner party or as appetizers. You can just make the same recipe in many different types of single servings. They would be super fun in these Tart Molds too. I can’t wait to make these next time I have a dinner party.

Mini Lasagna Pies {Gluten Free Recipe with Paleo Option}, inspired by Heirloom LA's Lasagna Cupcake

Ingredients for the sauce:
Olive oil
1 package gluten free italian sausage, removed from casing
1 lb ground beef or italian sausage
3 cloves garlic minced
2 Tbsp fresh basil chopped
3 Tbsp tomato paste
1 32 oz can diced fire roasted tomatoes in juice
1 tsp red chile pepper
1/2 tsp salt
1 tsp fresh ground pepper

Additional ingredients for the pies:
1 Eggplant, sliced thin like lasagna noodles
2 Zucchinis, sliced thin with a mandolin
Fresh Mozzarella Cheese, shredded or sliced thin

To make the sauce:
1. Heat 1 Tbsp olive oil in pan to medium and sauté garlic
2. Add sausage and ground beef brown over medium heat
3. Add dice tomatoes, tomato paste, red pepper, salt and pepper to pan and combine over medium heat.
4. Add basil, stir, and remove from heat.

To assemble the pies or cupcakes:
1. Preheat oven to 375 degrees fahrenheit.
2. Spray pie tins with olive oil or add a small piece of parchment paper.
3. Place 1 large thinly sliced piece of eggplant for the first layer.
4. Add a layer of sauce.
5. Add a layer of zucchini slices.
6. Add a layer of cheese (except for paleo)
7. Repeat steps 4-6 2 more times. Press each layer down in between and fill every crevice of the pans. The veggies shrink a lot so you want them full.

Bake Lasagne Pies for 25-30 mins at 375 degrees. Check cupcakes at 20 minutes.

Allow to cool for a few minutes before serving.

To make them paleo just eliminate the cheese. I know it’s hard to imagine a cheeseless lasagna but trust me it doesn’t need the cheese. The sauce is so good plus the vegetables have so much more flavor than wheat noodles do. It is delicious.

Mini Lasagna Pies {Gluten Free Recipe with Paleo Option}, inspired by Heirloom LA's Lasagna Cupcake

For parties or large groups you can make them in cupcake pans.

Gluten Free and  Paleo Lasagna Cupcake Recipe, inspired by Heirloom LA's Lasagna Cupcake

You can also make them in ramekins.

Mini Lasagna Pies {Gluten Free Recipe with Paleo Option}, inspired by Heirloom LA's Lasagna Cupcake

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Book Your Bacon Flight Now {Gluten Free & Paleo Recipe}

This is really just inspiration disguised as a recipe. I want to inspire you to change up your bacon. This is super easy and so fun. Great for when you have guests. I love bacon. Like syrup loves pancakes. Seriously, i’m obsessed. So when I went to Palm Springs last year for a girl’s weekend, I was super excited to be offered a flight of bacon at Cheeky’s, one of my favorite breakfast spots ever. Wine flight, champaign flight, beer flight, and now bacon flight. This is most definitely my kind of flight. If you like bacon as much as me, check out this blog, Bacon Unwrapped.

How to make a bacon flight

You could literally put anything on bacon and it would taste good. All of the flavors I made were really good but my favorites were the rosemary and jalapeño. The flavors at Cheeky’s were applewood smoked, apple cinnamon, black pepper, Thai sweet chile, and jalapeño. I would also try pineapple, mango, red chili pepper, sundried tomatoes, wasabi powder, or beer. The options are endless.

Here is all you need to do:

1. Place bacon on a piece of parchment paper on a cookie sheet.
2. Sprinkle or rub whatever you want on the bacon.
3. Place cookie sheet into a cold oven, set the oven to 400 degrees fahrenheit, and set the timer for 20-25 minutes.

Mine was perfectly crispy and not burned at 20 minutes. I served the bacon with this awesome paleo pumpkin pancake recipe.

Thank you to Danielle of Against All Grain who posted the perfect bacon baking instructions on instagram.

Enjoy!

P.S. Here is a photo of what my flight looked like going into the oven.

How to make a bacon flight

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Pumpkin Pie Popsicles For Zoku {Gluten Free & Paleo Recipe}

Until I lived in Japan I used to think the only time you ate pumpkin was in pumpkin pie. It was my favorite dessert. And that only happened once a year for Thanksgiving. In college I studied for 1 year in Tokyo and lived with a really amazing host family. My Japanese host mother would use pumpkin throughout the fall and winter and taught me that pumpkin can be prepared so many different and delicious ways. I love pumpkin even more! If it weren’t so hard to cut I would probably eat it every day. Since becoming gluten free I miss pumpkin pie even though there are some great ways to make it gluten free. This is a quick and easy pumpkin pie fix you can make any day of the week.

Ingredients
1 13.66 oz. Can Coconut Milk
2.5 Tbsp Pumpkin Pie Spice
1/3 Can Pumpkin
1/4 Cup of Honey

Pumpkin Pie Popsicle Recipe for zoku.jpg

Directions
1. Blend all ingredients until completely smooth.
2. Zoku Time : 15 minutes in freezer

Pumpkin Pie Popsicles for zoku

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Chile Verde Salsa

Every week at work I am surrounded by donuts. They smell delicious but make me super sick from the gluten so I never eat them as tempting as it is. Why is it that donuts became the defacto bring something into the office food? I know everyone loves them but there are so many other options – cookies, cakes, rice crispy treats, bagels, and many more. Rice crispy treats can be gluten free and nobody would even know! But week after week I see donuts everywhere and just continue to avoid them while being secretly jealous I can’t eat them. So I like to bring the total opposite, chips and salsa, for my co-workers. This recipe is super duper easy, fast, and delicious of course. My co-worker told me she thinks I should sell it. If only I could have the time to make food for other people all day long. That would be fun!

Ingredients:
15-20 Tomatillos
4 Serano Chiles {reduce for less spice}
1/2 Avocado
3/4 Tbsp Salt
1 Cup Cilantro
Juice Of 4 Limes
3 Tbsp Crushed Garlic

Serve with tortilla chips for gluten free or plaintain/root vegetable chips for paleo

Chile Verde Salsa Recipe {Gluten Free and Paleo}

Directions

1. Cover chiles and tomatillos in a pot with water and bring to a boil. Boil for 5 minutes.

2. Drain and put in blender with all remaining ingredients.

3. Pulse until combined but not fully smooth. You still want visible pieces of cilantro and very small chunks of tomatillos.

Chile Verde Salsa Recipe {Gluten Free and Paleo }

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Homemade Almond Butter {Gluten Free & Paleo Recipe}

I don’t think I ever need to buy almond butter again. I was making Tasty Yummies Pumpkin Fudge and only had about half a cup. See photo. If you are not following Tasty Yummies blog, you should! She has some awesome gluten free recipes.

Homemade Almond Butter Recipe

Rather than running to the store I decided to make my own. I found this recipe on pinterest.

Here is what you need:
Cuisinart Food Processor
Baking Sheet
Parchment Paper
Almonds ( 1 cup makes a little less than 1 cup of Almond Butter)

Homemade Almond Butter Recipe

Instructions
Roast the almonds on a piece of parchment paper on a cookie sheet at 350 for 10 minutes.
Blend roasted almonds in the cuisinart for approximately 8 minutes until super smooth and liquid consistency.
Stop the cuisinart periodically to scrape the sides down.

It was super easy and saved me a trip to the store.

Here are the delicious pumpkin fudge bites. I had enough extra almond butter and had some roasted sweet potatoes on hand so I made a 2nd batch and replaced the pumpkin with sweet potatoes which was really good too.

Paleo Pumpkin Fudge Recipe

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Fun With Buns {Gluten Free and Paleo Sliders Recipe}

Baby Bella Bacon Almond Butter Sliders {Gluten Free and Paleo Sliders Recipe}

With my new obsession of using portabella mushrooms for burger buns I happened to see Baby Bella Mushrooms at the grocery store the other day and instantly thought, now I can make sliders!!! That’s what she said, gluten free sliders. So I remembered an awesome bunless burger I had in Minneapolis a couple years ago which had peanut butter and bacon on it. At that time I was already 100% gluten free and the burger was AMAZING. I replaced peanut butter with almond butter to make mine paleo. So here is how I made my Baby Bella, Bacon, & Almond Butter Sliders.

Baby Bella Bacon Almond Butter Sliders {Gluten Free and Paleo Sliders Recipe}

Ingredients
1 lb ground beef
1 Tbsp crushed garlic
1 Tbsp fresh ground pepper
Bacon
Arugula
Almond Butter

Directions:
1. Cook bacon until crispy and set aside
2. While bacon is cooking, combine beef, garlic, and pepper and form patties. {I always like to use my KitchenAid Mixer to mix all the patty ingredients not only because it’s the super pretty raspberry one but also because it mixes the meat really well.}
3. Remove stems from mushrooms and wash.
4. BBQ patties and mushrooms approx 2 mins per side for medium well.
5. Assemble sliders. Place patty on mushroom. Add 1 Tbsp almond butter. Add small piece of bacon. Add a few pieces of arugula and top with 2nd mushroom.

Baby Bella Bacon Almond Butter Sliders{Gluten Free and Paleo Sliders Recipe}

Baby Bella Bacon Almond Butter Sliders {Gluten Free and Paleo Recipe}

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35 Minute Chipotle Chicken Soup {Gluten Free & Paleo Recipe}

35 minutes and dinner is done. I seriously love this recipe. The chipotle peppers add a smoky flavor I’ve never had in a chicken tortilla soup from any restaurant. Plus, it makes awesome leftovers so I don’t need to worry about lunch the next day. And, if I want to I freeze the leftovers for those busy nights I don’t have time to cook. For the gluten free version, the cheese in the bottom of the bowl melts quickly under the broth and is so good. This is a link to the original recipe I started with and have modified it to the recipe below to make gluten free and paleo versions, add the chipotle, and make it faster.

35 Minute Chipotle Chicken Soup {Gluten Free & Paleo Recipe}

Ingredients
3 Tbsp Olive Oil
1/2 Cup Chopped Onions
2 tsp Chopped Garlic
1 Poblano Pepper, Seeded & Chopped
1 Jalapeño Pepper, Chopped (Optional)
1 7oz. Can Chipotle Peppers, Chopped
1/2 tsp Salt
1.5 tsp Ground Cumin
1/2 tsp Ground Coriander
1 Tbsp Tomato Paste
64oz. Chicken Stock
1 14.5 oz. Can Diced Tomatoes In Juice
1 lb. Chicken Breast Strips

On the side:
Diced Avocado
Chopped Cilantro
Limes

For Gluten Free Add:
Tortilla Chips
Cubed Queso Fresco

Directions
1. In a large heavy pot, heat 2 Tbsp. of the oil on medium-high.
2. Add the diced onions, chopped garlic, chopped peppers, salt, coriander, and cumin and saute for 2 minutes until the onions are soft but not burned.
3. Add the tomato paste and cook for 1 minute.
4. Add the diced tomatoes and chicken stock and simmer for 20 minutes.
5. While the broth is simmering, cook the chicken breasts in a separate pan on medium heat with 1 Tbsp. olive oil until fully cooked. Shred chicken by hand after cooling or with 2 forks.
6. Add the chicken to the broth and simmer for 5 minutes.

For paleo, pour soup into bowls and top with cilantro and avocado plus lime juice.

For gluten free, place the cheese and tortilla chips in the bottom of your bowl, pour soup on top and add cilantro, avocado, and lime juice to the top.

35 Minute Chipotle Chicken Soup {Gluten Free & Paleo Recipe}

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Carrot Cake Popsicles For Zoku {Gluten Free, Dairy Free, and Paleo Recipe}

I saw carrot cake in the dessert case at a coffee shop the other day and thought, I wonder if I can make carrot cake popsicles? Does everyone think like that all day or just me? Probably just me and all the other foodies out there. These are awesome.

Ingredients:
1 13.5 oz. Can Coconut Milk
3 Carrots shredded or Chopped
1/4 cup honey or agave nectar
3/4 Tbsp. Ground Ginger
1 Tbsp Vanilla
1 Tbsp Ground Cinnamon
1/4 Cup Chopped Pecans or Walnuts

Carrot Cake Popsicles For Zoku - Gluten Free, Dairy Free, and Paleo Recipe

Instructions:
1. Combine all ingredients except the walnuts in a blender
2. Blend until completely smooth. I use the whole juice setting on my Blendtec blender
3. Place popsicle sticks in Zoku and alternate walnuts and blended ingredients until full

Zoku time: 10 minutes in freezer

Carrot Cake Popsicles For Zoku - Gluten Free, Dairy Free, and Paleo Recipe

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