Paleo “Cream of Wheat”

Lately, I’ve been trying my hand at more paleo recipes. I am not paleo, but since researching more into the lifestyle, I’ve been limiting the amount of grains I eat more and more. And the thing is, it wasn’t that hard. Except at breakfast, where I was eating my very-much-loved, fluffy, overnight oatmeal.

Now, I’m very much a texture person and still wanted something grainy

Cue in the amazing substitute power of cauliflower…

And this is what you get!

Since it’s not as chunky though, I consider it more of a “cream of wheat.”

Oh well, close enough.

I should mention that this recipe is a BASE. Therefore I strongly encourage that you include some add-ins!

Paleo “Cream of Wheat”

Ingredients: 

1 and 1/2 cups raw cauliflower rice* 

2/3 cup almond milk (coconut milk would probably taste good too!)

1 tbsp almond butter

1 tsp cinnamon

1/2 tsp vanilla extract

1/8 tsp salt

sweetener, to taste (I use about 1 tbsp of pure maple syrup)

____

Add-ins (optional): shredded coconut, coconut butter, more nut butter, bananas, berries, nuts, spices, etc. Get creative!

*To make cauliflower rice, pulse cauliflower florets in a food processor until it resembles rice 

Directions: 

Combine cauliflower rice, milk, almond butter, cinnamon, vanilla, and salt in a small pot. Bring to a boil. Reduce to a simmer and let cook for 5 minutes, stirring often. Add in sweetener and add-ins (recommended!). To intensify flavor, let sit before eating.

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Spinach and Artichoke Bars (Grain-Free)

It’s only the day after Valentine’s Day, so you’re still allowed to show some love, right? And, as mentioned before, a new found love of mine is the combo of spinach and artichokes.

Know what’s not love? When that love in the form of a dip spills in my car

Now that’s just a waste of dip. And a mess to clean 😦

So this got me thinking: spinach and artichoke dip + concentrated form = snack on the go and no mess = Spinach and Artichoke Bars

And I served these at a family game night with success, so they work as a nice appetizer too!

And now, to pass on the love…

Spinach and Artichoke Bars (Grain Free)

Ingredients: 

1 cup coconut flour (other flours CANNOT be substituted in)

1/2 cup organic bacon, cooked and crumbled

1/2 cup mozzarella cheese

2 tbsp grounded flaxseed

1 tbsp garlic powder

1 tbsp chili powder

1/2 tsp cayenne

1/2 tsp paprika

1/2 tsp baking soda

1/2 tsp salt

pepper, to taste

3 cups finely chopped fresh spinach, (measure after chopping)*

2 (14 oz) jar/cans artichoke hearts (rinsed, drained, and chopped)

1 and 1/3 cup water

1 cup plain whole milk organic yogurt

2 eggs

* To do this, place spinach in a food processor and pulse a few times 

Directions: 

Combine and whisk together coconut flour, bacon, cheese, flaxseed, garlic powder, chili powder, cayenne, paprika, baking soda, salt and pepper.

Mix in spinach and artichokes until evenly distributed.

Stir in water, yogurt, and eggs.

Stir well to make sure all coconut flour is incorporated!!!

Bake at 350 for 40 minutes.

IMPORTANT: Let sit to harden!!!! You’ll take it out of the oven and think it’s nowhere near done. Trust me though, it will solidify- just let sit for 30 minutes!  In my opinion, it tastes better the longer it cools, so I always wait an hour before eating. Store leftovers in the fridge.

“Raw-tella” (AKA Paleo Nutella/Hazelnut Spread)

Valentine’s Day, the “holiday” of “love” is almost upon us. So, going with the theme, I’m posting something I love. And- big surprise- that love involves chocolate. I mean, what’s stronger than a girl’s love of chocolate?

Hazelnut chocolate to be precise.

Awhile back, I tried making my own nutella/hazelnut spread. It tasted good, but not great and the pain of rubbing the skins off the hazelnuts prevented me from gushing about my creation. I put it in the back vault for later experimentation.

A few months later, I misread a recipe for date balls using raw almonds, resulting in a sticky mush. I really don’t know what made me leap to it, but then I started playing around with the idea of dates as the natural sweetener (as opposed to the maple syrup I was previously using) for a nut spread. Which lead to hazelnuts.

And then chocolate.

Thus, this raw-tella came into existence. Yes, raw, because I didn’t roast the hazelnuts beforehand. I just put them in the food processor right out of their package. Skins and all. And I have to say, using raw hazelnuts make my life so much easier.

So why do I love this raw-tella?

-It’s FILLING (dates and nuts do that to you)

-It makes a lot! (A good mason jar-full)

-It’s paleo

-Dates are the only sweetener

-Raw hazelnuts = no burnt hazelnuts + less time spent prepping them

-It’s not sickeningly sweet, like nutella

-It’s chocolate

-It tastes AMAZING

Any questions?

   

“Raw-tella” (AKA Paleo Nutella/Hazelnut Spread) 

Ingredients: 

2/3 cup raw hazelnuts (also sometimes labeled as filberts)

1 and 1/4 cup pitted dates, slightly packed (Make sure to soak in a bowl of water for at least 2 hours beforehand. You want them nice and soft!!!)

3 tbsp cacao powder

1/2 tbsp vanilla extract

1/4 tsp salt

1 cup water

Directions:

Place hazelnuts in food processor and blend for about 2 minutes (hazelnuts will begin sticking to the sides of the bowl-just scrape them down). Pulse in the dates, cacao powder, vanilla extract, and salt. Add the water and process until smooth. To store, place in the fridge.

Spinach and Artichoke Dip (Yogurt-Based)

Artichokes are a new found love of mine. It’s not that I ever hated them, I just never had them. Except for artichoke dip.

And with the amount of cheese in the dip, I couldn’t even taste the artichoke.

But, I wanted to try making my own artichoke dip. And so I did- after I went back to the store and picked up a second jar. The contents of the first jar mysteriously disappeared after I tried a “little bit” of one artichoke 😉

Since tomorrow is Superbowl Sunday, I figured it’s the perfect time to post this one.

It can be eaten hot or cold- your choice! (I actually prefer it cold- it gets in my belly quicker 🙂 )

Spinach and Artichoke Dip (Yogurt-Based) 

Ingredients: 

4 cups plain, organic whole milk yogurt (before straining)

1 and 1/2 cups fresh spinach, roughly chopped

2 jars/cans of artichokes, chopped (12 oz or 14oz- whichever is fine)

1/2 cup shredded mozzarella cheese

1 tbsp garlic powder

1 tbsp chili powder

1/2 tsp cayenne

salt and pepper, to taste

Directions: 

For Cold Dip: Strain yogurt for 1 hour. Mix strained yogurt with the rest of the ingredients and serve.

For Hot Dip: Strain yogurt for about 5 hours. Mix strained yogurt with the rest of the ingredients and place in a greased 8×8 or 9×9 baking dish. Bake in the oven at 350 for 30 minutes. Let cool sightly before serving.