Posts Tagged ‘Grain-free’

Sweet Potato Bread (Paleo)

This weekend we had our first snow storm of the season. Of course it couldn’t happen during the week for a snow day from school… but hey, that’s life.

Actually, it was pretty nice to be stuck inside. My brother and sister were visiting at the time, so we all got to bum around together, watch Westworld, and eat a bunch of food. And with the leftover roasted sweet potatoes, I was able to make some chocolate chip sweet potato bread today!

Sweet Potato Bread (Paleo)

Sweet Potato Bread (Paleo)

Ingredients:

3 eggs

1 1/2 cups cooked and mashed sweet potato

2 teaspoons vanilla

3 tbsp honey

1/2 cup coconut flour

1/2 tablespoon cinnamon

1 1/2 teaspoons baking powder

1 tsp salt

pinch of stevia

1/4 cup chocolate chips

Directions:

Preheat the oven to 375°F and grease a bread pan with coconut oil. Combine all ingredients (except the chocolate chips) in a food processor and blend. Stir in chocolate chips and then spread batter into the bread pan. Bake in the oven for 45 minutes. Let cool before slicing. In my opinion, this bread tastes best the second day! 

Butternut and Chicken Tomato Bake (Paleo)

First post of 2017! I’m expecting great things out of 2017:

  1. I’m finishing Student Teaching and college in the next few months
  2. I’m moving to Thailand to teach and travel!!!!!
  3. I’m planning to continue to post recipes until moving day (and maybe even while in Thailand).

Needless to say, I am very excited for upcoming events!

Now, onto food. This is something I served at my family’s Christmas Eve party. It was a definite hit and gobbled all up before the evening ended. Enjoy!

P.S- Results are in! My most popular post of 2016 (with 2,681 views): Shrimp and Chicken Fajitas! 

Butternut and Chicken Tomato Bake (Paleo)

Butternut and Chicken Tomato Bake (Paleo)

Ingredients:

4 cups butternut squash, cubed

2 tbsp avocado oil

salt and pepper

1.5 lb chicken thighs, cut into bite-sized pieces

1 onion, chopped

2 garlic cloves, minced

1 tsp dried thyme

1/2 cup whole fat coconut milk

1/2 cup tomato sauce

2 tbsp tomato paste

2 cups fresh spinach

1 egg

Directions:

Preheat the oven to 425°F. In a bowl, toss together the butternut squash, 1 tbsp oil, salt and pepper. Spread in a roasting pan and place in the oven for 20 minutes.

Meanwhile, heat the other tbsp of oil in a skillet. Add the chicken pieces, salt and pepper, and cook all the way through. Add in the onion and garlic cloves and sauté for 2 minutes. Add in the coconut milk, sauce, and tomato paste and bring to a boil. Let boil for 1 minute and then reduce to a simmer to thicken. Add in the spinach and cook until wilted.

Once butternut squash is finished, gently mix squash in with the chicken mixture. Transfer entire mixture into a baking dish. In a bowl, whisk an egg and then pour on top of mixture. Place mixture into a 350°F oven for 20 minutes. Let cool before serving.

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This year’s annual Christmas Eve Sibling picture (I’m the one on the left!)

Double Chocolate Chip Cookies (Paleo)

Time for a holiday cookie recipe! Double chocolate chip, to be specific 🙂 I LOVE how the texture of this cookie turned out- normally when I work with coconut flour, I get a super soft, crumply cookie. This cookie, however, has a crispy-er outside with a soft inside. Enjoy!

Double Chocolate Chip Cookies (Paleo)

Double Chocolate Chip Cookies

Ingredients:

1 cup coconut flour

3/4 cup coconut sugar

1/3 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

Pinch of stevia

1/2 cup applesauce

6 tbsp nut butter

1/2 tbsp vanilla extract

1 egg

1/3 cup chocolate chips

Directions:

Preheat the oven to 350°F and grease 2 baking sheets with coconut oil.

In a food processor, combine the coconut flour, coconut sugar, cocoa powder, baking soda, salt, and stevia. Pulse together. Add in the applesauce, peanut butter, vanilla extract, and egg and blend together. The batter should be dry- that’s okay! Stir in the chocolate chips.

Take a lump (about 2 tbsp) of dough, roll into a ball, place on the baking sheet, and press down gently. Repeat until all the dough is used up. Place in the oven for 15 minutes. Allow to cool before eating.

Artichoke and Lemongrass Sauce over Summer Squash Noodles

One last summer recipe before the start of fall recipes! Since fall doesn’t officially begin until next week, I feel that I’m still within reason to post a recipe with summer squash in it 🙂

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Artichoke and Lemongrass Sauce over Summer Squash Noodles

Ingredients:

1 summer squash

1 tbsp ghee

2 garlic cloves, minced

1 tbsp lemongrass paste

1 handful of fresh thai basil, chopped (you can use regular basil instead)

1 can artichokes, drained and chopped 

2/3 cup full-fat coconut milk

1/4 cup feta cheese

salt and pepper 

Directions:

Use a vegetable spiralizer to make summer squash noodles. Place noodles in a bowl and sprinkle with salt. Set aside.

In a deep skilled, melt ghee over medium-low heat. Add in garlic and sauté for 2 minutes. Add in lemongrass paste, basil, and artichokes and cook for another 3 minutes. Add in coconut milk, cheese, noodles, salt, and pepper and bring to a boil. Reduce to a simmer and cover with a lid. Allow to simmer for 20 minutes. Garnish with more fresh basil and serve.

Eggplant and Artichoke Lasagna (Noodle-Free)

Well, this is my last few days of summer before student teaching begins. The last of life as I know it.

Hmmm that sounds kinda depressing… but actually I’m really excited to be moving forward in my career goals. Plus, I get to teach science and history all day, which I am totally pumped for!

Unfortunately, this may cut into my ability to make recipes and post as frequently. So please bear with me for the next few months. I promise to post as regularly as possible.

As tradition, I like to make a fancy meal before returning back to school. This time, it’s an eggplant lasagna with some artichokes stuffed inside 🙂

Eggplant and Artichoke Lasagna (Noodle-Free)

Eggplant and Artichoke Lasagna (Noodle-Free)

Ingredients: 

1 medium-sized eggplant

1 (15oz) container of whole milk ricotta cheese

1 (14oz) can of artichokes, drained and chopped

1 egg

1/2 tsp garlic powder

1/2 tsp salt

pepper

1 jar marinara/tomato sauce (or homemade)

1 and 3/4 cup mozzarella cheese

1/2 tbsp dried basil

Directions: 

Cut the eggplant into thin rounds. Place all slices on baking trays and sprinkle with salt. Let sit for 15 minutes to make eggplant “sweat.”

Meanwhile, preheat the oven to 375 degrees. In a large bowl, whisk the ricotta cheese, artichokes, egg, garlic powder, salt, and pepper together. In a 9×13 baking dish, pour and spread out a thin layer of marinara sauce.

When eggplant rounds have “sweated,” wipe of excess moisture with paper towels. Use half of the eggplant slices to make the first layer (overlapping is ok!).

Top with half of the ricotta mixture and spread. Top with 3/4 cup mozzarella. Next, add on another layer of marinara sauce, followed by eggplant slices and ricotta. To finish, sprinkle with the remaining 1 cup mozzarella cheese, salt and pepper, and dried basil. 

Tightly cover lasagna with aluminum foil and place in the oven for 40 minutes. Afterward, take off foil and continue to bake for 10 more minutes. Let set for at least 15 minutes before serving.