Archive for November, 2013

No-Bake Pumpkin Cookie Dough Balls (Paleo)

Tragedy struck at my house a few days ago: my oven stopped working. Right before Thanksgiving too! Go figure. According to handyman dad, something behind the oven snapped or broke, meaning the whole oven has to be torn out of the wall for it to be fixed. Fun.

It made Thanksgiving this year especially fun too. Fortunately, my house has an in-law suite and I was able to run back and forth between my kitchen and my grandma’s tiny kitchen. So this year, I am thankful for my family, friends, and my gma’s oven 🙂

Since the death of my oven, I’ve been turning a lot to no-bake recipes. And since I have some left over pumpkin from Thanksgiving, I’ve been playing with pumpkin-y treats!

No-Bake Pumpkin Cookie Dough Balls (Paleo)

No-Bake Pumpkin Cookie Dough Balls (Paleo) 

Ingredients:

1/3 cup organic canned pumpkin

3 tbsp maple syrup

1/2 tsp cinnamon

1/2 tsp vanilla extract

1/4 tsp salt

1/4 cup coconut flour

Optional: 2 tbsp chocolate chips and/or raisins

Directions: 

In a bowl, combine pumpkin, maple syrup, cinnamon, vanilla, and salt. Gradually mix in coconut flour. Add in chocolate chips and/or raisins, if desired. Store in the fridge.

Trying to use up your leftover turkey too? Try these! 

Chicken/Turkey and Chard Pie with Yogurt Crust

Chicken/Turkey and Chard Pie with Yogurt Crust

Turkey Tortilla Soup

Turkey Tortilla Soup

Creamed Spinach (Paleo)

Thanksgiving is rapidly approaching. Where has November gone? No complaints here, however. It just means that I’m closer to the semester being over 🙂

In honor of Thanksgiving, I’m doing a “creamed”  spinach recipe this week!

I’ve found that as I’ve gotten older, I rarely drink milk anymore, let alone cow’s milk. Water is my drink of choice. Therefore, it’s annoying to use a recipe that calls for milk (or cream that I then replace with milk). After I use it, it usually just sits in the fridge until it goes bad. Because of this, I’ve been using more and more of canned coconut milk lately. And I guarantee you, that does not go bad in my house. Plus, it makes this dish paleo-friendly 🙂

Need another Thanksgiving recipe? I made these biscuits last year. Ironically though, they do require milk!

Happy Thanksgiving!

Paleo Creamed Spinach

Paleo Creamed Spinach

Ingredients: 

22 oz fresh spinach

1/2 of one butternut squash, cut into SMALL pieces (you can add more or less, depending on how much squash you want)

1 tbsp ghee

1 small onion, chopped in small pieces

1 tsp nutmeg

salt and pepper

1 cup full-fat, canned coconut milk (or more)

Directions: 

Fill a large pot with 6 cups of water. Bring to a boil and gradually add spinach. Once all the spinach is wilted, drain in a colander, pressing against the spinach with the back of a spoon to release as much liquid as possible. Set aside.

Melt ghee in a deep skillet over medium-low heat. Add in butternut squash and cook until tender, about 10 minutes (this might take a longer or shorter amount of time depending on the size of your pieces.) Add in onions and sauté for 5 minutes. Add in spinach, followed by coconut milk, nutmeg, salt and pepper. Cook for another 5 minutes before serving.

Spicy Ham Yogurt Dip

Just something quick and simple today. Kinda like the calm before the storm of all the Thanksgiving and holiday cooking coming up.

Along with veggies, I also dip pieces of grilled chicken in this. So good. Enjoy!

Spicy Ham Yogurt Dip

Spicy Ham Yogurt Dip

Ingredients:

1 cup plain organic whole milk yogurt

1/4 cup finely diced precooked organic ham (cooked bacon sounds good too 😉 )

1 tbsp hot sauce (more or less depending on heat preference)

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp crushed red pepper flakes

1/4 tsp chili powder

salt and pepper, to taste

Optional garnish: chives

Directions: 

Mix all ingredients together. For a garnish, top with a few more pieces of ham and a sprinkle of chives, pepper, and paprika. Store in fridge until ready to serve.

 

Apple Crisp (Paleo)

Apple crisp. I loooovvve combining a hot dessert with a cold topping. So good. One of my favorite Fall desserts, in fact. And I know, how dare I mention Fall when everyone has already wrapped their minds around the holidays! Sorry, but I need to pay my respects and eat turkey before I can blast the 24/7 radio Christmas music in my car. I went into Target the day after Halloween and it was already decked out in snowmen and elves. Poor Turkey Day.

Sorry, got off topic…

Anyways, point is, Fall reminds me of apples and since it’s STILL Fall, I’m posting apple crisp 🙂

Apple Crisp (Paleo)

Apple Crisp (Paleo) 

Ingredients: 

3 tbsp water

Filling:

3 large apples, peeled and sliced

1 tbsp coconut oil, melted

1 tbsp pure organic maple syrup

1/2 tsp vanilla extract

1/2 tbsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

1/8 tsp allspice (can omit)

Topping:

1/3 cup raw almonds, pulsed with food processor into fine pieces

1/4 cup coconut flour

1/4 cup shredded coconut

3 tbsp coconut sugar

1 tsp cinnamon

1/4 tsp salt

3 tbsp coconut oil

Directions: 

Add the 3 tbsp of water to a 8×8 baking dish and preheat the oven to 350 degrees. Place apples in a bowl. Whisk together oil, maple syrup, and vanilla extract in a small bowl. Pour over apples and toss. Add in spices and salt, toss, and spread out into baking dish. Mix dry ingredients (everything but the coconut oil) of toppings together. Add in coconut oil. Toss and then sprinkle over apples. Place in oven for 35 minutes. Top with ice cream, if desired.

Apple Crisp (Paleo)

Lentil and Ham Salad

Overdid it on the sugar this Halloween?

Surprisingly, I didn’t eat any sweets. My birthday, however, was a different story (waaay too many birthday cakes). And so…

time for a detox salad!

Simple, yet tasty and filling 🙂

Lentil and Ham Salad

Lentil and Ham Salad

Ingredients: 

1/4 cup soy sauce

2 tbsp apple cider vinegar

1 tbsp olive oil

2 tsp minced garlic

pepper

1 and 1/2 cups precooked ham, cubed

1 cup brown lentils

1 head romaine lettuce, shredded with kitchen shears

2 cups fresh spinach leaves

3 cups of broccoli, chopped into florets (before steaming)

1/4 cup fresh red rubin basil, shredded (regular basil works too)

1/2 onion, finely chopped

Directions: 

In a bowl, whisk together soy sauce, apple cider vinegar, oil, garlic, and pepper. Place ham in a container and drizzle soy sauce mixture over it. Place in fridge and let sit for at least 1 hour.

Meanwhile, pick over and rinse lentils. Cook lentils according to box instructions. Set aside and let cool.

In a serving bowl, combine lettuce, spinach, steamed broccoli, basil, and onions. Add in lentils. Top with ham and soy sauce mixture. Toss altogether before serving.