Paleo Chocolate Cookies!

Just tried out these delicious cookies from Paleo On A Budget! I just pulled them out of the oven and have eaten 3 and burned my mouth on one already! I doubled the recipe and cooked them on parchment paper instead of foil, and they didn’t come up super easy, I wonder if I added a little coconut oil next time… Also I left out the raisins, because that is totally not my jam. Hope you try these out!

IMG_2254-1

IMG_2256-2

Chocolate Chili

From the book “Well Fed” by Melissa Joulwan. I am a big fan of this recipe, and so excited to eat the leftovers tomorrow! The chili was totally paleo. It had a kind of creamy taste to it. Mmmm.

And then I made Socca (Chickpea Flatbreads) to go with, they didn’t necessarily go great with the chili but were not bad. Just a little boring. I wont be making them again, it was a fair amount of time and work to make them. They were out of the “The How Can It Be Gluten Free Cookbook” which I have loved everything else I have made out of it!

IMG_3014-10

IMG_3016-11

IMG_3023-12

BBQ Bacon Pizza… Again!

Made this again the other night. It was the best yet. There is caramelized onions and brussels sprouts cooked in barbecue sauce. And we layered the different kinds of cheese with bacon. So tasty. The one baked in the cast iron was way better, I am going to buy another one so that I can make both pizzas in them next time! Cheers!

IMG_2985-9

IMG_2999

IMG_2981-8

IMG_2979-7

IMG_2976-6

Butternut Squash Soup with Red Kale

IMG_2515-1

I don’t really have a recipe for this one, but I will try to recall what I threw in the pot. This turned out really tasty actually. Really hit the spot.

Ingredients:

Carton of broth (+2c water)

1 small butternut squash

1 small/medium sweet potato

1 sweet onion

some garlic

cinnamon, cumin, cardamom, garlic powder, onion powder, garlic salt, pepper….. I think thats all the spices I put in. No idea how much of any of them. Go easy on the cardamom…

1 head of red kale

Avocado Oil (would have used bacon fat but was out of bacon.)

Directions:

For the soup I put some oil in the pot, and threw some minced garlic in there to let it get just a little toasty. Then the onion, which I chopped fairly fine, and the broth was thrown in, the garlic was about to get too toasty and I didn’t want to turn off the burner due to my bad timing. I was told once that you should let your herbs and spices saute for a bit in the oil in your pot before adding the liquid for soups but I didn’t get around to it and it still turned out great.

Then as the broth was heating up I started chopping the butternut squash, which I had actually peeled first thing, because I hate peeling them so damn much. Cut it up into small-ish pieces and threw them in the pot, then did the same with the sweet potato. Then just started putting whatever spices sounded good in there and stirred it up and let it cook on medium/high heat until the squash was totally cooked. Then we used the immersion blender to blend up the soup a bit, not all the way though, there was still pieces of squash and onion. And while that was cooling a tad, I put a whole head of red kale, just the leafy parts, in a pan with avocado oil, a bunch of fresh garlic, and some salt, and stirred it until it was tender. Threw it on top of the soup and bam, delicious! Thanks for reading. Sorry I am so bad at this recipe thing. I am going to work on it. Jeremy is better at writing, I am going to make him do it next time 🙂

Zucchini Pancakes

Another recipe from “Practical Paleo”. I love this idea so much. Savory pancakes, so brilliant. The recipe is simple and fast. I made them two different times. We had some cheese that we wanted to get through before it went bad, so technically these aren’t paleo, but I felt great after eating them.

IMG_2464-5For these ones I added a bit of onion to the pancake mix, and a bunch of different spices, as well as cheesy brussels sprouts on top.

IMG_2462-4

And for the ones below I just stacked them and melted cheese in between the layers.

IMG_2441-3

Cheers!

Apple Egg Muffins

IMG_2422-1

Wow, getting through the holidays and then into the routine of Jeremy and my schedules took a bit to get used to. I made these last week and they turned out pretty good, they are from our new cookbook, “Practical Paleo” by Diane Sanfilippo. I have only made a few of the recipes and I already highly recommend it! The first half of the book is all about why it is good for us. So for a majority of our posts in the near future we will be reviewing recipes!

In the book these are called, “apple streusel egg muffins” but I didn’t feel as though they were very streusel-y. They were delicious, just more of a mini, sweet frittata kind of thing, the word muffin is not so much a word a would use to describe these. I had a sweet tooth when I made them also, so I added a few things to the recipe, such as honey and a little cardamom to go with the cinnamon, one of my favorite combos. The book also says that the prep time is only 15 min, but I found that was off, because you have to cook the apples and then let them cool. I set mine outside in the 35 degree weather and it still took 15 minutes just to cool. They were tasty hot out of the oven though, and I am glad I made them. I think they would be best as just part of a meal, and not the main dish.

Happy New Year from Jeremy and I!

IMG_2435-2

BBQ Bacon Pizza

This is the second time Jeremy and I have made this together and it turned out amazing! We had a little pizza party before I left for my trip to San Diego for my cousins wedding. And I apologize about this recipe, the crust is for both pizzas but the topping is only enough for 1 of them. I always do 2 different kinds of pizza.

This makes 2 pizzas, serves 4.

Preheat oven 425 F

For the Crust:

Bobs Red Mill GF Pizza Crust mix

2 lg. garlic cloves

1/4 cup minced fresh onion (I used a sweet onion)

2-3 Tbs. “Herbs de Provence”

2 (ish) Tbs. Nutritional Yeast

Garlic Salt and Pepper! (I never measure… However much you like, the crust is very bland by itself so don’t be afraid to generously salt.)

Directions:

Just follow the directions on the bag of crust mix, just adding all the spices and yummy things in when you start to mix in the flour. Then let it rise, as it describes. And how I like to make them is by baking them in my cast iron skillet in bacon fat, I really love the way the crust turns out. And I definitely recommend following the directions on the bag and baking the crusts for a bit before adding the toppings.

IMG_0266-1

For the topping: Only for 1 pizza

Cooked bacon (however much you want on your pizza)

1/2 (or the rest of) onion, diced

8-10 brussels sprouts (halved the thinly sliced)

3-4 leaves of dino kale

Your favorite BBQ sauce

Cheese! I love the TJ’s Collier’s Welsh Cheddar Cheese, its sharp and creamy. I usually do a mix of that and the TJ’s goat milk cheddar cheese.

Directions:

First I throw the onions in the pan with some coconut oil or bacon fat, and let them cook just for a bit, then I add the bbq sauce and rest of the veggies. I am guessing I used around 1/2 cup of bbq sauce.

Then I just let that all cook down on medium-low heat. The bbq sauce will thicken up more and the veggies should be most of the way cooked.

Then I just put it on the crust, add the cheese to the top, and bake it!

IMG_0269-2

IMG_0271-3