Tuesday, May 17, 2011

Pablano Pesto

Donnie brought a recipe home from one of his co-workers, Matt Gintzler, that is PHENOM!
It doesn't sound nearly as delicious as it tastes but, trust me, it is worth making.  We just used it as a dip with plantain chips tonight, but I would use it over spaghetti squash, on eggs, anywhere.  It's super yummy!

Pablano Pesto


2 poblano chiles, roasted
3/4 Cup Almond Meal
1/3 C Olive Oil
1 bunch cilantro
2 cloves garlic
Jalapeno (optional)


If chiles are not roasted, seed, coat with olive oil, and roast at 400 F until soft and skin bubbles.  Let cool until they can be handled bare-handed.

Combine all ingredients in food processor and blend until smooth.

Monday, May 16, 2011

Chocolate Chip Cookies: Paleo-er Style (version 2.0)

THESE ARE AMAZING! Made a few alterations and no one would know these aren't "real" chocolate chip cookies.


2 c Almond Flour
1/4 tsp Sea Salt
1/2 tsp Baking Soda
2 eggs
2 tbsp Coconut Nectar (the most amazing substance on the face of Earth.  Found at Vitamin Cottage/Natural Grocers)
1/2 tbsp Vanilla Extract
1/3 cup Almond Oil
1 bag Good Life Chocolate Chips (non-dairy, gluten-free, soy-free)


Preheat oven to 350 F.

Mix all dry ingredients in large bowl.

Mix all wet ingredients in small bowl.

Combine wet with dry.  Stir thoroughly. Add chocolate chips.

Line baking sheet with parchment paper and drop cookies by spoonful.  Bake for 12 minutes.

Saturday, May 14, 2011

Chocolate Chip Cookies: semi-Paleo style

The boys asked if I would make them chocolate chip cookies today. This was a big stress point for me because I've been trying to clean up my eating a bit and I knew if I made them, I'd have to eat AT LEAST one.  So, I decided to try my hand at fabricating a close-to-Paleo version.  They turned out great!  Could they be better? Yes. Do I have some ideas for improving them? Of course.  But all in all, they are still scrumptious the way they are.  And, most importantly, the boys loved them!  

I am going to write the recipe as I made it, but will make suggestions for improvements/changes below.

Chocolate Chip Cookies: semi-Paleo style

Ingredients (Please see potential alterations/substitutions below)

1 1/2 C Almond Flour
1/4 C Coconut Flour 
2 Eggs
1/8 C Grapeseed Oil
1/8 C Almond Oil 
1/4 C Honey
1 tsp Vanilla Extract
1/4 tsp Sea Salt
1/2 tsp Baking Soda
3/4 cup Dark Chocolate Chips


Preheat oven to 350 F.

Combine all wet ingredients in small bowl.  Mix until well blended. 

Combine all dry ingredients in medium sized bowl.  

Add wet ingredients to dry and mix thoroughly.  Stir in chocolate chips.

Drop spoonfuls of dough on cookie sheet and bake 10-12 minutes.


I ran out of almond flour and grapeseed oil.  I believe you could use 1 3/4 C almond flour and omit the coconut flour.  You could also use all almond oil or grapeseed oil rather than a mix of the two.  I actually think this recipe would be even tastier having used all almond oil.  One could use olive oil, but the flavor is typically so overwhelming, it might taste a little too "mediterranean".  I also believe one could omit the baking soda, as these cookies didn't flatten at all.

Monday, May 9, 2011

Chocolately Banana Goodness

I've been trying to clean up my diet lately.  When I do that, I get rid of just about anything in the house that might tempt me to eat it that doesn't classify as "Paleo".  Let's be honest: I have zero willpower and the second I crave sugar or whathaveyou, I cave.  Well tonight I had the worst of cravings and I REALLY REALLY wanted ice cream.  BUT...I'm being good and not going to make an emergency dash to the store  just to have buyers remorse 30 seconds later.  Instead I got creative.  I remember how delicious frozen bananas were and that they simulated ice cream, so I decided to go one step further and coat them in chocolate.  Welcome Chocolately Banana Goodness.

Here's how you do it:

Get yourself some Lindt 90% Dark Chocolate.

Why this?  Because the whole bar only has 9 grams of sugar.  It's hard to beat and it tastes delicious.

If you need a label to be satisfied, here it is:

Next, heat a sauce pan over low heat, break up the bar into squares and slowly melt.

While the chocolate is melting, peel and quarter some bananas.

Bananas. Word.

Place quartered bananas on parchment paper.  I covered a paper plate with the parchment paper first.

Then drizzle the chocolate over the bananas.

When I figure out how to turn the flash off, I will.  Until then, you get shiny chocolately banana goodness.

Place the chocolate-covered bananas in the freezer.  If you're like me you'll check them every 5 minutes and after about 20 minutes grab one anyways and eat it.  It will be good, but not as good as if you were to give them about 30-45 minutes.

Sunday, May 1, 2011

Fish Tagine

Stole this recipe courtesy of Competitor magazine.  Didn't even have to alter it...was already Paleo-friendly!


3 TBSP Grape seed or Olive Oil
1 tsp Cumin
1/2 tsp Turmeric
1 (15 oz) can Diced Tomatoes
2 tsp Capers
1/2 tsp Cinnamon
1/2 lb White Fish (I used Cod)


Place oil, cumin, and turmeric in skillet over medium-high heat.  Heat for one minute and then add tomatoes, capers and cinnamon.  Simmer for about 5 minutes.

Pat fish dry and sprinkle with sea salt and black pepper.  Add fish to skillet, cover, and simmer until fish is cooked through.  About 5-10 minutes.

I served this with roasted asparagus and it was excellent, easy, and a  quick clean up!