Zucchini Bread Protein Bars

So I got sick of eating the same Carrot Cake Protein Bars, and I decided to change it up to Zucchini. . .

Zucchini protein bars

Zucchini Bread Protein Bars

* 1 zucchini, shredded

* 1/2 c dates, chopped

* 3 eggs

* 2 scoops vanilla protein powder

* 2 tbsp cinnamon

* 1/2 tbsp nutmeg

* 1 c almond flour

* 1/2 c almond butter

* 1 tsp baking powder

* 1 pinch of salt

– Mix all together, put in greased pan, bake at 350 for 30 mins

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Paleo Pumpkin Bread

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Last night I made pumpkin bread, which I tried a bite of before leaving for work this morning. It was delicious! Starbucks Pumpkin Bread ain’t got nothin on this… Except sugar, gluten, and chemicals galore. This bread is even moist! Yum yum.

Paleo Pumpkin Bread
* 1.5 c almond flour
* 1.5 c pumpkin
* 1/2 c almond butter
* 2 tbsp cinnamon
* 1/2 tsp nutmeg, clove, ginger
* 1/2 tsp maple
* 3 eggs
* 1/2 tsp baking soda
* 1 c raisins
1) mix all together in a bowl
2) pour into baking pan (I greased mine with butter)
3) bake for about 25 mins at 350

If you don’t believe it’s going to be delicious, just look what Adam did to ours before 10 am:

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Sundried Tomato Pesto Spaghetti and Meatballs

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So I was feeling pretty lazy today, and this is basically a one-pan meal.  Perfect.  Especially since it’s rainy and gloomy outside, and I wanted something warm and comfort-foody.

 

Sundried Tomato Pesto Spaghetti and Meatballs

* 1 spaghetti squash

* 1 jar sundried tomatoes in oil (or 1 bag rehydrated if you can’t find them in oil)

* 1.5 c olive oil

* 3/4 pound ground turkey

* salt, pepper

* 1/2 tablespoon oregano

* 1/2 tablespoon parsley

* 1/2 tablespoon basil (for meatballs)

* 1/2 c. fresh basil (for pesto)

* 2 cloves garlic, minced

1) cut ends off spaghetti squash, cut it in half, and bake for about an hour at 350 (until it’s soft and easy to scoop strings out)

2) while that’s baking, put the garlic, sundried tomatoes, fresh basil, and olive oil into your food processor with a little bit of salt (maybe 1/2 tsp). pulse it to the desired texture

3) mix your dried basil, oregano, parsley, salt and pepper with your ground turkey

4) roll turkey into meatballs

5) saute meatballs in olive oil (I keep the lid on to steam the meatballs, essentially ensuring that they cook through.  when liquid accumulates at the bottom of the pan, I dump it so the meatballs brown)

6) scoop the seeds out of the spaghetti squash. then scoop the stringy part of the squash and put aside.

7) when meatballs are done, add the squash and the pesto to the pan, and stir for a few minutes until sauce is thoroughly mixed

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Simply Paleo’s Citrus and Garlic Roast Chicken

So I made this amazing chicken thanks to my friend Meghan’s suggestion. . .

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Adam tried it, and immediately exclaimed, “Holy shit!”

Whereas he says my other dishes, that I created myself, were A dishes, this was an A+.  Thanks a lot, babe.  Thanks a lot.  (Please note that I only used half the amount of butter – because we’re running low on butter, not because I’m afraid of it – and I used Herbs de Provence because I didn’t have any rosemary)

I served the chicken with roasted Brussels sprouts and fennel, and a side of blackberry sauce.  (Literally, blackberries in a food processor).

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Sorry it’s not prettier . . . Pretty just isn’t my thing 😉

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Paleo Shrimp with Lobster Sauce and Cauliflower Rice

I normally hate Chinese food, but lately I’ve been watching a lot of Big Bang Theory, and THEY eat a lot of Chinese food, so I thought I’d make one of the only Chinese dishes I like – Shrimp with Lobster Sauce (which actually has no lobster in it; it’s the sauce they serve with lobster).  Usually, there are peas and carrots in Shrimp with Lobster Sauce, but I hate peas and I don’t like my carrots cooked, so I replaced them with bok choy.  Feel free to put frozen peas and carrots in if you want!

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Paleo Shrimp with Lobster Sauce

* 2 tbsp coconut oil

* 1 inch ginger, finely chopped

* 2 cloves garlic, minced

* 1.5 c chicken stock

* 1 lb peeled, deveined raw shrimp

* 1/2 head of bok choy, chopped

* 1 egg white

* 3 dashes white pepper

* salt

* 1 tbsp coconut flour

* 1 tbsp coconut aminos

1) put shrimp on a plate, salt to taste, put aside for a few minutes

2) put coconut oil, garlic and ginger in wok, heat until it smells magical

3) add shrimp, and cook until opaque on both sides

4) add chicken stock, white pepper, salt, coconut flour, and coconut aminos

5) boil until shrimp is nearly cooked

6) add bok choy

7) when bok choy is cooked to your liking, add beaten egg white and gently stir into liquid so it becomes stringy

8) serve over cauliflower rice (see below)

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Cauliflower Rice

* 1/2 head of cauliflower

* 1/2 c. yellow onion, chopped

* 1 garlic clove, minced

* 3 tbsp coconut oil or olive oil

1) chop cauliflower in food processor until it’s the size of rice

2) heat oil, and cook onion and garlic for 3 minutes

3) add cauliflower, cook for about 5 minutes

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Paleo Moussaka

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Paleo Moussaka

* 2 large eggplants, sliced

* olive oil

* 1 28-oz can of diced tomatoes

* 1 white onion, chopped

* 2 garlic cloves, pressed

* 1 pound meat (I used 85% lean beef)

* 1 tsp cinnamon

* 1/2 tsp allspice

* 4 tbsp dill

* salt and pepper

* 2 tbsp coconut flour

* 12 oz coconut milk

* 3 eggs

*1/8 tsp nutmeg

1) In one pan, fry the eggplant slices in olive oil, browning on both sides

2) In the other pan, saute the onion and garlic in olive oil for about 5 minutes

3) Add the meat and tomatoes to the pan with onion and garlic

4) spice the meat and tomatoes with cinnamon, allspice, dill, salt, and peper

5) let meat and tomatoes simmer for about 30 minutes

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6) take 2 or 3 quart pyrex, and lightly grease with olive oil.  then layer bottom with eggplant

7) cover eggplant layer with meat and tomato mixture

8) put a thin layer of eggplant on top of meat and tomato

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9) whisk together coconut milk, eggs, coconut flour, nutmeg, salt, and pepper*

10) Set oven to 350

11) pour the coconut sauce over eggplant and meat casserole, then bake for about an hour until the sauce has set  (and caramelized slightly)

12) let cool for 15-20 minutes before cutting

Honestly, despite the deliciousness of this recipe, it’s probably not one I’m going to use often just because it took so long (and so many dishes) to make. . .It’s one I prepped last night (the eggplant and meat parts), and then made the sauce for and baked today.  Might be a good meal to cook on weekends, then pack as lunch during the week, though. . .

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*If you can find arrowroot powder (which I can’t), add 1 tbsp to the coconut milk mixture to thicken it

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Paleo “Oatmeal” Raisin Cookies

I based my cookies off of this recipe.

But I didn’t use honey (didn’t need it), used about 3/4 c of dates (instead of one), and used a bit more coconut oil (melted) to make the dough more moist (probably 2 tbsp, not 2 tsp).  I also didn’t pulse the dates and pecans in a food processor (because, again, I hate doing dishes, so I try to cook with minimal dish dirtying).

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So what I ended up with was:

3/4 cup pitted dates, chopped into chunks
2 teaspoons cinnamon
1 teaspoon nutmeg
2 tablespoons coconut oil
1/2 cup pecans
1 cup shredded coconut (unsweetened)
2 cups almond meal
2 eggs
3/4 cup raisins

Mixed well together, then baked on a cookie sheet greased with coconut oil at 350 degrees for 25 minutes.

Perfection.  And, the kitchen smelled awesome.

And then I made more carrot cake protein bars, because between myself, my boyfriend, and a friend, we have already polished off Sunday’s batch. Oops.

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