chicken with poblano cream sauce

This is another quick and easy recipe I adapted from one of my favorite cookbooks.

Ingredients:

1 poblano chile

1/2 yellow onion diced

2 tbsp coconut oil

1 garlic clove minced

1/2 c canned coconut milk

Sea salt and pepper to taste

4 medium boneless chicken breast

Roast the chile over a gas burner until charred all over or in an oven on broil. Remove the charred skin with a paper towel, and remove the seeds and ribs.

Heat 1 tbsp coconut oil in a skillet and add onion and garlic, cook until soft. Add Chili and coconut milk. Pour mixture into a blender or food processor and add pepper and salt to taste. Mixture should be thick, add water if too thick.

Season chicken with salt and pepper and cook with remaining coconut oil in a large skillet until golden brown. About 4 to 5 minutes each side. Serve with sauce and favorite paleo side.

Recipe adapted from:  Great Food Fast by Martha Stewart

chicken prosciutto & sage

This is a very easy, quick, and tasty recipe. Prep time and cook time about 20 minutes.

4 small chicken breasts

fresh sage leaves

4-6 slices of thin prosciutto

2 tbsp grape seed oil OR coconut oil

1/4 c almond flour seasoned with pepper & Italian seasoning (dried parsley, basil, sage, oregano)

pepper to taste

Rinse chicken and pat dry. Place 1 to 2 sage leaves on each breast and wrap with a slice of prosciutto. Coat each wrapped breast with seasoned almond flour. Preheat a large skillet with grape seed oil and place breasts in skillet and cook 3-4 minutes on each side (depending on thickness reduce or increase cook time. Serve with your favorite paleo side.

Recipe adapted from: Great Food Fast by Martha Stewart

dark cherry cupcakes

This is the recipe that inspired the Black Forest Bites (an earlier post). Be sure and use real cherries, it is worth the extra effort! The cupcake is rich and delicious without any need for frosting.

Ingredients:

4 large eggs
1/4 cup honey
1 teaspoon vanilla extract
1/4 cup Creamed Coconut
1/4 cup whole fat coconut milk
1/4 cup coconut flour
1/2 cup almond flour/meal
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips 72% dark
1 cup sweet cherries, pitted and roughly chopped.

Preheat your oven to 350 degrees and line a 12 cup muffin pan with cupcake liners.

Directions

In a stand mixer fitted with a paddle attachment, cream the eggs with the creamed coconut for 30 seconds to a minute on medium high speed. Add the honey, vanilla and coconut milk then beat for a minute longer until fully incorporated.

Combine the coconut flour, almond flour, cacao powder, baking soda, and salt in a small bowl.

Using a sifter or a fine mesh strainer, sift the dry ingredients into the wet. Beat for one minute, scraping down the sides to make sure everything is mixed well.

Stir in the chopped cherries and chocolate chips by hand. The batter should be fairly thick and lumpy. Spoon the batter into the prepared muffin pan, filling each cup to 3/4 full.

Bake for 18-20 minutes. These are dark so it’s hard to tell when they are done by sight, but a toothpick should come out clean and the cake should bounce back when you press your finger gently into the top. Try not to over bake them or they will be too dry!

Recipe from Against All Grain

Sweet potato chocolate chip cookies

Ingredients:

• 3 cups potatoes ( about 3 small/medium)
• 1/3 cup coconut flour
• 1/2 to a 1 full cup shredded coconut
• 2 tbsp coconut milk
• 1/2 cup of almond butter
• 5 eggs
• 2 tbsp cinnamon
• 1 tsp vanilla extract
• 2 tbsp creamed coconut OR coconut butter
• 1/2 cup chocolate chips
• 1 tbsp maple syrup
• 3 tbsp honey
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 tsp salt salt

Directions:

Peel sweet potatoes and chop. Boil in pot until you can puncture with a fork and it is soft. This  will take around 20-25 minutes. Once the sweet potato is cooked thoroughly, transfer to a bowl, immediately add coconut flour, cinnamon, honey, and maple syrup, butter, baking soda, baking powder,  and almond butter. Set aside and let cool for about 15 minutes. For faster results cover and cool in the refrigerator.

Preheat oven to 350 degrees

While cooling add eggs, coconut milk, vanilla extract, salt in a separate bowl. Gently whisk until all ingredients are mixed.
Once sweet potatoes are cooled combine egg and milk mixture mix on high. Add your choice of chocolate chips, raisins, and coconut flakes.
If you are making cookies then on parchment paper, spoon out batter by the tablespoon and flatten, and bake for about 20 to 25 minutes in a preheated oven.
Bread will take longer. I would advise breaking the batter up into two loaves, as not to make it too thick. Time estimated is around 40-45 minutes, or until middle runs clear when poked with a tooth pick.
Makes 30 medium cookies. Let cool, Serve and Enjoy!

Recipe from: The Primative Foodie

Stuffed bell peppers

Ingredients:

• 3lbs ground Meat ( I used buffalo, pork, and beef. A pound of each is best)
• 2 Tablespoons Coconut Oil
• 1 large tomato diced OR organic canned
• 4-5 garlic cloves chopped
• 8 Bell peppers
• 1 yellow onion chopped
• 1 Tbsp. Paprika
• 2 Tbsp. Garlic Salt
• 2 Tbsp ground black pepper
• 2 Tbsp Italian seasoning (parsley, sage, basil)
• 1 head of cauliflower shredded
• OPTIONAL ADD: chopped spinach, chopped carrots added before simmering meat to cook.  Cook the stuffed peppers with a piece of bacon on top.

Preheat oven 350 degrees Foil a large cookie sheet or use shallow large glass pan.

In a large skillet add coconut oil and onion. Cook down until soft and add garlic until fragrant. Add meat, salt, pepper, seasonings and start to brown.  Add cauliflower and simmer until meat is fully cooked. Clean out bell peppers and if need be, cut the bottoms until they stand on pan even. Stuff peppers and cook for 50 minutes to one hour.  I used a simple tomato sauce and spiced it up for the top. The peppers are very juicy without any sauce because of the pork. If you choose to use just ground beef you might want to cook the peppers with a piece of bacon on top. This is a hearty meal and excellent the next day for leftovers. Serve with your favorite salad.

Banana bread

 

Here is a classic recipe made paleo. The recipe calls for ghee which you can easily substitute with Creamed Coconut, coconut oil, or coconut butter. This can be prepared as pan style, bread loaf, or muffins. Do not overcook, as with most paleo baking, because the bread might get too dry…

Ingredients

• 3 cups almond flour
• 1 heaping teaspoon baking soda
• 1/2 teaspoon kosher or sea salt
• 3 large eggs
• 2 large very ripe bananas
• 3/4 cup coconut sugar (I like the Coconut Secret brand, raw coconut crystals)
• 1 1/2 teaspoon cinnamon
• 4 tablespoons melted ghee OR Creamed Coconut OR Coconut Oil OR Coconut butter
• 1 tablespoon pure vanilla extract
• Optional ADD: Walnuts, cocoa powder, or favorite roasted nut.

Instructions

1. Preheat oven to 350 F; generously grease 8″ baking pan with oil, or you can use muffin cups or a loaf pan.
2. Whisk together the almond flour, baking soda and salt in a large bowl; set aside. In the bowl of a stand mixer (or another large mixing bowl if you’re using a hand mixer), mix the eggs, bananas, sugar, cinnamon, ghee and vanilla on medium speed until well blended. Mix in the almond flour mixture in three additions on low speed, mixing well and scraping down the sides after each addition.
3. Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a knife inserted in the center of a muffin comes out clean.
4.  Allow to cool completely before serving.

Recipe given to readypaleo by: Natalie Gussin, CrossFit Ready athlete