Paleo Banana Chocolate Chip Almond Butter Swirl Bread

Before our household went paleo I would make my girls banana bread swirled with peanut butter and tons of chocolate chips!  It was the perfect water polo game and swim meet… not to mention it tasted insanely good.  Now that we are paleo I have tweaked it … and boy am I glad I did! Check this out!!!

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3 very ripe bananas,  mashed

            3 eggs

            2 tsp vanilla extract

            5 tablespoons maple syrup

            ¼ cup coconut oil, melted

            2 cups almond meal, trader joes

            ½ teaspoon salt

            1 teaspoon baking soda

5 tablespoons almond butter

1/2 cup chocolate chips

 

– Preheat oven to 350 degrees and spray pan

– Combine all ingredients except the almond butter and the chocolate chips

– Mix until just blended (do not over mix)

– Pour batter into pan, spoon the almond butter over the top

– Sprinkle the chocolate chips over the top

– Bake until center is firm… about 40 minutes

 

 

 

Beef Shanks with Carrots & Fennel

I really like using Beef Shanks for my baked or braised beef dishes.  The meat is moist and tender and my husband loves marrow so everyone is happy.  This recipe is so easy…

2 Fennel Bulbs, core removed, I picked mine from the garden this morning 🙂

6 Carrots, peeled and cut into big chunks

1 Large Onion, sliced

5-6 Large Beef Shanks

Salt   –   Pepper   –   Cold Pressed Olive Oil

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– Preheat the oven to 400 degrees

– Prep your vegetables, place in a bowl and drizzle with olive oil, salt and pepper

–  Pour the veg into a large casserole or pan

– Put the shanks in the same bowl and do the same as the veg… drizzle with olive oil, salt & pepper

– Place the shanks over the veg

– Bake uncovered for for 45 minutes

– After 45 minutes turn the shanks over and place back in oven for another 30 min

– Take out of oven and cover with foil… allow time to rest the dish before serving…

–   GO EAT IT!!!  RIGHT NOW!!!!

 

Ancho Chile Shrimp & Harissa Flank Steak & Pan Fried Greens

My honey is a fireman and I try to make him a nice, unforgettable dinner the night before he leaves us for God only knows how many days! Tonights dinner… totally Paleo and Totally Delicious!

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Serves Family of 5 :

30 Large Shrimp, peeled, deveined, washed & dried

8-10 Tablespoons Grassfed Butter, melted

Ancho Chile Powder

Sea Salt & White Pepper

1 1/2 – 2 Pounds Flank Steak

Harissa Spice Blend

Zen Blend Greens, a whole box

Olive Oil

– Wash & dry cleaned shrimp by laying in between layers of paper towels

– Heat the griddle and brush with butter

– Sprinkle the steak generously with harissa seasoning

– Lay the shrimp on hot griddle careful not to crowd… followed by the steak

– Flip shrimp and steak once

– For greens heat a large skillet or cast iron pan with just a tablespoon of oil

– I found this amazing blend of organic greens

– Add the greens and quickly pan fry until wilted… only takes a few seconds

Serve and watch your family enjoy the most amazing dinner EVER…

Mini Swiss Chard Meat Loaves & Roasted Cauliflower Mash

These are easy to make, easy to store, and easy to eat!  This is a wonder vehicle for jamming tons of vegetables and protein in a small, ready to eat little mound of goodness!

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For Mini Meat Loaves:

1 Pound Ground Turkey

1 Bunch Swiss Chard

1/2 Onion, Rough Chopped

4-5 Garlic Cloves

1 Tablespoons Seasoning Salt

3 Eggs

1 Cup Almond Meal

1/4 Teaspoon Ground Pepper

Organic Ketchup

For Roasted Cauliflower Mash :

1 Whole Cauliflower, Cut into Pieces

Avocado Oil

1/2 – 1 Cup Chicken Stock

4-8 Tablespoons Grass Fed Butter

Salt & Pepper to Taste

For Meat Loaves : Place the Swiss Chard, Garlic, and Onion in food processor…

Combine the vegetables, ground turkey, eggs, almond meal, salt & pepper.

Scoop mixture into cupcake tins, smoother a little less than a tablespoon of ketchup over the top.

Bake at 400 degrees until firm.

For Roasted Cauliflower Mash: Cut the cauliflower into small pieces, pour the chicken stock into the pan, sprinkle with salt & pepper.  Roast with meat loaves until cauliflower is tender.

Once cooked place in food processor with butter and process until smooth.

Serve… and Enjoy !!!

Creamy Chicken & Butternut Squash Stew (Paleo)

My family loves full fat cream sauces that are jam packed with butter, cream and cheese!  Yep… I said it!  They do!  I found a way to make them the delicious creamy texture they crave with all the junk!  Check this easy recipe out and let me know what you think!

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2 Pounds of Boneless Skinless Chicken, Cut into Pieces

1/2 Pound Bacon, Cut into Small Pieces

1 Whole Butternut Squash, Peeled and Cubed

1 Whole Large Onion, Diced

3-5 Garlic Cloves, Minced

1/2 Can Organic Coconut Milk

Salt & Pepper to Taste

– Heat a thick bottomed pan and add the bacon, cook until crisp

– In a separate pan take about 2 Tablespoons of the bacon fat and brown the chicken

– Add the butternut squash, onion and garlic to the bacon pan.

– Cook until butternut squash is soft and tender.

– Add the chicken and deglaze the pan with 1/2 – 3/4 of water or chicken stock.

– Add coconut milk and simmer for a couple of minutes.

-HOLY YUMMINESS!!!!

Paleo Spinach Turkey Meatballs

As I am sure most of you are I am busy busy busy today!!! Between carpool, work, kids practices I am a bit stretch for time… I still wanted to feed my kids a nice dinner… So meatballs it is! Tasty, moist, protein packed and downright yummy!

2 Pounds Ground Turkey
1/2 Red Onion
6 Garlic Cloves, Minced
5-8 Cups Baby Spinach, Minced in Food Processor
2 Eggs
Sea Salt & Pepper
1 Jar All Natural Marinara Sauce

Mix all ingredients except for sauce. Do not over mix, gently fold ingredients. Shape the meatballs (I used a small ice cream scoop) Put the meatballs in crockpot and pour whole jar of sauce over meatballs …. Set for 6 hours and enjoy!!!! Took me 10 minutes!

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Garlic, Fennel & Spinach Chicken with Spicy Sweet Potato Fries (Paleo)

Wonderful, Tender, Savory and Simply Delicious.  I have active busy kids that need Protein, Protein, Protein!!! This dish has just that!  Serve with Sweet Potato Fries!!!  Yum!

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6 Chicken Thighs, Boneless, Skinless, Chopped

20 (yes you read that right) Garlic Cloves, Sliced

1 Fennel Bulb, Chopped

1 Sweet Onion, Chopped

Sea Salt & Pepper

3-4 Tablespoons Coconut Oil

1 Cup Water or Chicken Stock

5 Cups Spinach

Fried Eggs for Top

– Heat coconut oil and add the chicken.  Salt & Pepper to taste.

– Cook for 15-20 minutes until the chicken is nice and brown.

– Add the garlic, fennel, and onion… cook with chicken until tender.

– Add the water/stock and scrape the bottom of pan.

– Turn off heat, add spinach and cover

For Spicy Sweet Potato Fries:

2 Large Sweet Potatoes

3-4 Tablespoons Bacon Fat

1 Teaspoon Onion Powder

Chile Powder to Taste

Sea Salt & Pepper to Taste

– Peel & Slice Sweet Potatoes

– In a large bowl toss the sweet potatoes, bacon fat, onion powder, chile powder salt & pepper.

– Bake at 400 degrees for 12-15 minutes

– Switch oven to Broiler and Cook for 3-4 more minutes until crispy and golden ( please check every minute, everyone’s ovens are different and they will easily burn!!!)

Paleo Bibimbap

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Oh my! There was a whole lotta goodness going on! I can seriously eat this dish everyday of my life and be happy!

1 Whole Cauliflower, cut into small pieces then run through food processor until consistency resembles rice
2 Tablespoons Coconut Oil
2 Tablespoons Grassfed Butter
1.5 Pounds Grilled Flank Steak
8-10 Sautéed Baby Bella Mushrooms
Pan Fried Baby Kale
Kimchi (bought mine at Trader Joes
Marinated Red Onions the night before in Red Wine Vinegar and Maple Syrup
Poached or Fried Eggs for Top

Heat the coconut oil and butter in large pan. Add the riced cauliflower, cook on high for about 4-5 minutes… Plate… Cauliflower Rice on bottom, topped with chopped flank steak, baby kale, mushrooms, kimchi and poached or fried egg…. Heavenly!

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Paleo Banana Pecan Pancakes

I have recently switched my family to a full Paleo diet.  My kids were split on the decision to go Paleo… I have been experimenting to try and make the transition as painless as possible… so todays culinary adventure was pancakes!  Oh Pancakes… not because I made these but OMG!  Delicious!!!! Moist, Buttery, AMAZING!

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4 Organic Eggs, Room Temperature

2 Tablespoons Coconut Flour

3 Tablespoons Shredded Coconut

3 Tablespoons Almond Meal, I used Trader Joes Brand

1/2 Teaspoon Baking Powder

1 Banana

1/2 Cup Almond Milk

1/2 teaspoon Cinnamon

Pinch of Salt

Banana’s, Maple Syrup, Grassfed Butter & Pecans for Topping

– Blend the eggs, coconut flour, almond meal, baking powder, banana, almond milk, cinnamon, and salt.

– Heat skillet, melt butter and pour about 4 Tablespoons of batter, cook until you see bubbles.

– Top with Butter, Bananas, Pecans & Maple Syrup

Creamy Spinach Crusted Salmon

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4 Pieces of Salmon
1/2 Cup Mayo
4-6 Cloves of garlic
2 Cups Baby Spinach
2 Tablespoons Dijon Mustard
Fresh Cracked Pepper

– Pat the salmon dry with paper towels
– Combine the mayo, Dijon, garlic, spinach and pepper in food processor until smooth
– Place the salmon on sheet pan covered in parchment paper
– Place a nice thick layer of spread over fish
– Bake at 400 degrees until fish is fully cooked (about 15 minutes)
– Ta Da !