As most of you know, I don’t miss the opportunity to show off my daughter’s mad kitchen skills! We are trying to instill that the kitchen is not a place to be feared but a place to enjoy and learn. Boy, is she learning!
I gave her the task of selecting anything from A Girl Worth Saving’s AWESOME new cookbook ‘Paleo Eats‘ and she selected Caramel Apple Cinnamon Rolls. Well, it was not just a hit but has become a favorite even with my husband ~ a man that rarely indulges in desserts…until now:
“The one thing I have been missing since going Paleo four years ago is a doughy, dense sweet bread. A Girl Worth Saving’s ‘Caramel Apple Cinnamon Roll’ hits all the marks and sets a new standard in Paleo dessert.”
Not only did my daughter find this recipe fun but it ended up being an incredible experience for all of our taste buds!
UPDATE: Since making A Girl Worth Saving’s Caramel Apple Cinnamon Rolls, we have tried several other recipes (including Cherry Toaster Pastries, Chicken Pot Pie and Sweet Potato Salad) and am happy to report that each one was a great success!
If you’ve heard of the ‘Grocery Game Challenge‘, than you know that this is similar but with healthy items (aka no processed foods). My grocery bill has been exceeding our month budget for several months and it needs to be reign in.
GOAL: I am hoping to get my Food Expenses (grocery bill and dining out) to $450 a month for a family of four.
Week One Includes:
Chicken Drumettes (2 packs…leftovers guaranteed)
Sirloin Ground Beef (Spaghetti dinner)
Chicken Leg Quarters (Large pack…more leftovers)
Round Steaks (plan to test out a coffee rub on them)
Wright Bacon, 1.5 lb
Boar’s Head Ham, 1 lb
Eggs, locally raised, 3 dozen
Almond Milk, organic
Coconut Coffee Cream
Ginger, crystallized pieces
Granny Smith apples, organic, 4
Cucumbers, organic, 2
Green Onions, 2 bunches
Celery, organic, 2 heads
Red Leaf lettuce
Ragu Spaghetti Sauce
If you haven’t tried Butternut Squash you should. It’s tough to peel and chop but your hard work will be rewarded. Whether you simply add S & P with butter or whether you try the recipe below, I suggest adding a Butternut Squash recipe to your next meal plan.
1 Butternut Squash, peeled and cut into cubes
1 bunch of green onions
1 can of full fat coconut milk
3 TBSP of Red Curry Paste
1 TBSP of Coconut Oil or EVOO
2 TBSP of Tomato Paste
2 TBSP of minced garlic (yes, I LOVE garlic!)
2 TBSP of Coconut Palm Sugar
1 tsp cumin
a few drops of fish sauce
basil to garnish
1. Add chopped green onions to medium heated cast iron pan prepared with coconut oil.
2. Add curry paste, cumin and tomato paste, blend. Heat for 5 minutes.
3. Add minced garlic. Cook for 1 minute
4. Add coconut milk, sugar and fish sauce. Mix together and smooth out lumps.
5. Add butternut squash. Simmer for 20 minutes, stirring every 5 to 7 minutes.
6. Remove from heat and garnish as desired.
*COOKING IDEA* I am thinking if thoroughly blended, this would make for an amazing soup.
Thanks to All Recipes for inspiring this healthy side dish!
I love fajitas and have tried several marinades, hoping to recreate the same flavor I get at my local Mexican restaurant….each try has left me disappointed…until NOW! This is a great marinade that will make you smile and wishing that you doubled the recipe.
2 pounds of meat
1/4 cup lime juice
1/3 cup water
2 tablespoons olive oil
2 teaspoons Tamari Sauce or Coconut Aminos
1/2 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 Tbsp minced garlic, heaping (I love garlic!)
1. Mix ingredients together, add meat and thoroughly blend together.
2. Place in fridge for at least four (4) hours but preferably overnight.
3. Cook meat as desired.
Thanks All Recipes!
I keep seeing recipes for baked heads of cauliflower and honestly, I thought it looked gross. Give me shopped cauli, steamed cauli but a WHOLE head of cauliflower? So I tried it and I admit that I was wrong. What an amazing way to enjoy cauliflower and might I add that it is probably the EASIEST side dish you will ever make in your life.
Try it and you will see why so many people like it!
Whole head of cauliflower
1/4 cup Extra Virgin Olive Oil
Sea Salt and Black Pepper to taste
1 Tbsp Curry Powder
1. Clean cauliflower head, remove steams and cut a clean line on the back, so it sits directly on the cookie sheet.
2. Add sea salt and pepper to taste.
3. Pour olive oil over the cauliflower, evenly distributing it.
4. Sprinkle curry powder over cauliflower.
5. Bake at 400 for 40 minutes.
Thanks Simply Paleo!
What tasty way to get a dose of flax and chia seed! Are you tired of eating the same breakfast day-in and day-out? Are you sick of eating eggs? Do you love pancakes but don’t have the time to make them in the morning? Here’s a super easy and healthy way to enjoy your pancakes and eat your eggs too. This is something my husband created one morning and has made ever since.
4 Tbsp of flax and chia mix
1/8 tsp of ground cloves
1/4 tsp of ground nutmeg
1/2 tsp of cinnamon
In a hurry? Use a ratio of 1 Tbsp of flax (or a flax and chia mix) to 1 egg, add 1 dash of ground cloves & nutmeg and 2 dashes of cinnamon.
BLOGGER NOTE: If you are going to use this recipe on your blog, please give Passion for Paleo credit.
When I saw this recipe on The Paleo Mom, I called the kids over and we decided right then and there that we needed to make these. I will say my son originally thought the idea of zucchini in a dessert was a tad bit weird but he quickly changed his mind with one bite! Give your child some vital antioxidants, beta-carotene, vitamin C, folic acid and calcium with these tasty cupcakes!
These are VERY good and I must say that the icing on the cupcake is spectacular.
I tweaked the original recipe a bit in order to make 24 full cupcakes
5 small zucchini’s, shredded
5 medium eggs
3 cups of roasted hazelnuts
1/2 cup Muscovado sugar (I found it at Whole Foods for $4.99/lb)
1/3 cup Palm Shortening
1/2 cup Tapioca Flour
1 1/2 cup cocoa powder
1 Tbsp Vanilla extract
1 tsp Baking Soda
1/2 tsp sea salt
For the complete directions, CLICK HERE!
1 cup of Palm Shortening
8 oz Semi-Sweet Chocolate Chips
1. Add together in pot and melt on medium heat. Do not boil!
2. Let chill in fridge before whipping.
3. Use Ziploc sandwich bag as an icing bag for a smoother icing finish.
Thanks The Paleo Mom!
Today’s recipe was Egg Cupcakes (aka Breakfast Muffins) from Everyday Paleo. I doubled the recipe because these perfect early morning stomach pleasers not only taste great but they freeze well too! KID APPROVED RECIPE!
(single batch = 18 muffins)
* 12 eggs
* 1 green onion
* 2 zucchini squash
* 8 slices of cooked bacon
* 1 cup of roasted red onion
* 4 cups of fresh spinach
* Black pepper to taste
1. Whisk eggs together in one bowl.
2. Clean and prepare veggies for food processor (remove stems, roasted peppers*, etc…).
3. Process veggies until finely chopped (NOT pureed!).
4. Combine vegetables, chopped bacon and eggs.
5. Add 1/4 cup of mixture to muffin cup.
6. Bake at 350 degrees for approximately 22 minutes.
Clean and slice red or orange peppers length-wise and place them on a cookie sheet. Drizzle olive oil on them and cook for 10 minutes at 350 degrees. Turn over once and bake for an additional 10 minutes.
Use parchment baking cups. Not only can you re-use them twice (at least I did) but you will not go through the hassle having “batter” sticking to the pan.