Pizza (with an Almond Flour Crust!)

Adam has been craving pizza lately. I am pretty sure it is directly related to the amount of baseball he is watching. We have made crust-less pizza before but I really wanted to create a pizza with an actual crust. And of course, the beauty of pizza is you can change the toppings and make it exactly how you like.

Ingredients:
For the crust:

• 2 cups almond flour
• 2 eggs
• 2 Tbsp EVOO
• 1 tsp salt
• Coconut oil, for greasing pan

Toppings:

• 1 lb ground turkey
• 8 oz pizza sauce 
• 1 red bell pepper, cut into rings
• 1 green bell pepper, cut into rings
• 1/4 red onion, thinly sliced
• 1 Tbsp coconut oil
• I also think mushrooms would be awesome, but Adam doesn't like them

Instructions:

1. Preheat oven to 350 degrees
2. In a large mixing bowl combine the crust ingredients, minus the coconut oil. Mix well until dough forms. 
3. Flatten the dough to form a 1/4 inch thick crust. I would suggest doing this between 2 sheets of parchment paper so the dough doesn't get every where.
4. Grease pizza pan with coconut oil and lay crust on pan. Bake for 15 minutes or until the edges begin to brown
5. In a large skillet over medium high heat, brown turkey
6. Meanwhile in a skillet over medium high heat, melt 1 Tbsp coconut oil and saute the onion until translucent. (I would add mushrooms at this point, if I were allowed :) )
7. Remove onions and sear the bell peppers on both sides until tender
8. In a small saucepan heat pizza sauce
9. Spread pizza sauce over crust and add toppings. Broil the pizza for 5 minutes.

I served the pizza with broccoli and it turned out AWESOME!

Sweet Potato Salad

There is this amazing sweet potato salad they is in the deli section of Whole Foods. Problem is, it's not Paleo. They add sugar, canola oil, and other questionable ingredients. I have decided to recreate this recipe so I can enjoy it as often as I'd like :)

Ingredients:

• 3 sweet potatoes, cubed
• 4 garlic cloves, chopped
• EVOO
• 8 pieces of bacon (read ingredient list!!)
• Juice of 2 limes
• 2 TBSP EVOO
• 1 TBSP balsamic vinegar
• 2 green onions, thinly sliced
• Fresh basil, roughly chopped
• Cayenne pepper
• Sea salt and pepper
• handful of raw pumpkin seeds
• handful of dried cranberries

Instructions:

1. Preheat oven to 375 degrees
2. Cook bacon in a skillet until crispy. Once done, remove bacon and set aside to cool. Once cool, chop.
3. Peel and chop the sweet potatoes and garlic into chunks. Toss in some EVOO and spread on a parchment lined baking sheet. Bake in oven for approx 30 minutes or until potatoes are beginning to brown. Remove from oven and set aside
4. Meanwhile, chop the green onions and basil, then combine those with the remaining ingredients (except pumpkin seeds and cranberries) to create your dressing
5. In a serving bowl, combine the sweet potatoes, garlic, and bacon. Mix in the dressing and combine well. Garnish with pumpkin seeds and cranberries.
6. Serve. 

BBQ Crock Pot Chicken

This is yet another awesome recipe that I adapted from George over at Civilized Caveman Cooking. I am having another LONG week with work and need some fast meals. I was excited when I saw the George recently put up a crock pot recipe and I knew I had to try it. Another reason I wanted to do this is because I knew I would have lots of left over chicken that I could use in a dish later on in the week. Like I said - I need quick and easy this week! This recipe called for a whole chicken, but because of my work schedule, I decided I would go even simpler. At Publix I found a great deal on a whole chicken, already cut in pieces!!! I don't suppose it was an actual 'deal' as it was not on sale, but it was 4 lbs of chicken for less than $10!! In my book, that is a deal and you can't beat it! Plus, the chicken livers were packaged separately and I was able to throw them in the freezer for a later time. I couldn't resist trying a small bite this morning when I got it out of the crock pot and man, was it delicious! The dry rub was a perfect combination and will be awesome with the-best-paleo-bbq-sauce-ever.

Ingredients:

• 1 whole chicken - or about 4 lbs of pieces
• 1 yellow onion, sliced
• 2 tsp paprika
• 1 tsp sea salt
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp pepper
• 1 tsp cayenne
• 1/2 tsp garlic powder
• 1/2 tsp cinnamon

Instructions:

1. Line the bottom of your crock pot with onions
2. Place the chicken in the crock pot, on top of onions
3. Combine all remaining ingredients in a bowl and mix well
4. Using your hands, rub spice mixture all over chicken. Take your time and make sure you get all sides of chicken and don't miss a spot
5. Place lid on crock pot and cook on low for 7 hours or until done.
6. Remove the chicken and serve. It will fall off the bone!

I served this with Sweet Potato Salad! 

Ginger Lime Chicken Bites

This recipe came from the Paleo Magazine that I subscribe to. Paleo Magazine has been a great resource for me as it has interesting articles, useful products, and awesome recipes. The following recipe had a great, bold flavor and I served it with a simple salad with some blackberries and walnuts.

Ingredients:

• 3 boneless, skinless, chicken breasts, cubed
• 1 TBSP coconut oil
• Juice of 1 lime
• 2 TBSP Coconut Aminos
• 1 TBSP EVOO
• 1 tsp freshly grated ginger
• 1 garlic clove, minced
• 1 TBSP raw honey
• 1 tsp onion powder
• chopped green onions, for garnish
• sesame seeds, for garnish

Instructions:

1. Mix the following ingredients in a small bowl and set aside for the sauce: lime juice, coconut aminos, EVOO, ginger, garlic, honey, onion powder
2. Heat coconut oil in large skillet over medium-high heat. Add chicken and cook until it is beginning to brown
3. Add sauce to skillet, reduce heat to low, and simmer uncovered for approx 5 minutes or until chicken is completely cooked and no longer pink
4. Top chicken bites with green onions and sesame seeds 

Resistance

It seems that every time it comes up in conversation, with people who do not eat Paleo, I am always given a really hard time about the way I choose to eat. More times than not, the opposition is based on the perception (of the masses, I know) that we should be eating in line with the government-recommended food guide pyramid. This pyramid has been drilled in our minds since we were all children. This is how, most people, believe we are supposed to be eating - the basis of our diet should be whole grains and PROCESSED foods (crazy!). If we all stopped to think for ourselves for a minute we would see that consuming the amount of  processed foods they recommend, cannot be better and more healthy then eating food that are naturally found on this earth.

Take a minute to read this article that was posted by Dianne at Balanced Bites. She does a great job explaining how the Food Guide Pyramid is, in no way, how we should be eating.

http://balancedbites.com/2010/09/weve-been-fed-a-pyramid-built-of-processed-food-bricks.html

Rogan Josh

A few weeks ago I ordered some lamb from a local farmer. I was SO excited when I went to pick it up and couldn't wait to cook it. I wanted to wait until I had a "special" occasion to have it so when Adam said that he invited a friend over for dinner I knew that I had to cook it! I had recently made a homemade Rogan Josh spice blend using the following spices: ground cardamon, ground cloves, ginger, paprika, chili powder, cinnamon, cumin, coriander, salt, and pepper. I used this amazing spice blend in this dish

Ingredients (remaining):

• Rogan Josh spice blend
• 1 Tbsp coconut oil
• 1 medium yellow onion, diced
• 1 cup coconut milk
• 1 1/4 cups water

Instructions:

1. In a large skillet, heat coconut oil over medium high heat.
2. Sear the lamb on all sides, approx 5 minutes total
3. Saute the onions in the same skillet until translucent
4. Add the Rogan Josh spice blend to the pan and combine well
5. Pour coconut milk and water into the skillet - bring to a boil. Cover and reduce heat to simmer for approx 30 minutes (if you can wait that long!)

I served this dish with cauliflower pilaf, mashed sweet potatoes, grilled veggies, and cumin roasted carrots. It was a wonderful night with a good friend!

Sweet Potato Spaghetti

I have been working really late at work this week and haven't had time to go to the grocery store, cook, or blog! My dinners have been really simple and I have tried to use what I had in the fridge. Here is what I had: 2 lbs veal, onions, celery, minced garlic, a couple sweet potatoes and 2 cans of diced tomatoes. My result? SWEET POTATO SPAGHETTI!

Ingredients:

• 2 lbs veal
• coconut oil
• 1/4 yellow onion, minced
• 3 stalks celery, minced
• 2 cloves garlic, minced
• 2 sweet potatoes, shredded with a cheese grater
• 2 cans of diced tomatoes, pureed in food processor

Instructions:

1. Heat large non stick skillet over medium heat. Cook veal until no longer pink - drain excess fat
2. Meanwhile, heat a small skillet over medium heat and melt coconut oil. Saute minced onions, minced celery, and minced garlic until veggies are tender and garlic is fragrant
3. Add the sauteed veggies/garlic and shredded sweet potatoes to the skillet with veal. Stir
4. Add the tomato sauce to the skillet, cover, and let simmer for 20 minutes
5. Enjoy!

Roasted Acorn Squash

This is a great side dish or snack to make during the week! If you are going to save some for leftovers, I wouldn't advise drizzling the balsamic over the pieces you are saving. Just wait until you are about to eat the leftovers.

Ingredients:

• 1 acorn sqash
• 1/4 cup Balsamic vinegar
• Sea salt to taste

Instructions:

1. Preheat oven to 400 degrees
2. Cut off top and bottom of acorn squash, then slice squash into circles. Remove seeds and slice the circles in half
3. On a parchment lined baking sheet, lay squash in single layer. Sprinkle with sea salt
4. Bake for approx 35 minutes or until squash is tender
5. Meanwhile, heat balsamic vinegar in a sauce pan over medium heat. Allow vinegar to reduce by half
6. Remove squash from oven and drizzle with balsamic vinegar

Beef Stir Fry

Last night I made a beef stir fry and incorporated a few ingredients that I have never cooked with before. The result?? I think I have some new favorite foods!! The three ingredients that were new to me were Bok Choy, Eggplant, and Acorn Squash. The flavor of this dish was a combination of sweet and salty - just how I like! I used a kiwi to give it the sweet flavor, and while it was great, I think I will use an orange with some zest next time! Yumm! And of course I served this with roasted broccoli and acorn squash.

Ingredients:

• 2 lbs top round, sliced thin
• coconut oil
• 1 head bok choy
• 5 green onions, chopped
• 1 small eggplant, diced
• 1 kiwi, peeled and diced
• A handful of mushrooms
• 1/3 cup coconut aminos
• 1 tsp sesame oil
• 1/2 tsp fish sauce
• 2 Tbsp honey
• salt to taste

Instructions:

1. Heat a large skillet over medium heat. Add coconut oil and sear the meat on all sides
2. Remove meat from pan and add a bit more coconut oil. Add bok choy, green onions, eggplant, and mushrooms and stir fry until done, approx 5 minutes. Add the kiwi and stir to combine flavors
3. Return meat to the pan and add coconut aminos, sesame oil, fish sauce, honey, and salt to pan. Let everything combine, then simmer on low for a few minutes. 
4. Enjoy!

Chicken Satay

My newest obsession is with George at Civilized Caveman. I have been recreating many of his recipes lately and every single one of them has been a huge hit. I stalk him constantly, and I'm not afraid to admit it. Multiple times throughout the day I will check his website just to see if he has happened to post something new. You should show him some virtual love and hit up his website. This recipe is also one of his, and like always it did not disappoint. The dipping sauce is very reminiscent of a peanut sauce - delish!

Ingredients:

• 2 boneless skinless chicken breasts, cubed
• 1/2 cup Sunflower seed butter
• 1 cup coconut milk
• Juice of 1 lime
• 2 Tbsp coconut aminos
• 1 tsp ground ginger
• 2 garlic cloves, smashed
• 1/2 tsp red pepper 

Instructions:

1. Place all ingredients, except the chicken, in a food processor and pulse until smooth
2. Use about 1/3 of the sauce to marinate your chicken in the fridge for at least 1 hour and up to a day
3. Once you are ready to cook your chicken, heat a non stick skillet over medium heat. Cook chicken for approx 5 minutes, then flip and cook for an additional 5 minutes, or until done.
4. While chicken is cooking, use another 1/3 of sauce to brush over chicken
5. Enjoy!

I served it with this side dish.