Coconut Flour Tortillas

How to Make Coconut Flour Tortillas!

Happy Thursday Everyone!

Today I have an extra special treat for you  My hubby was nice enough to film me for a little tutorial on how to make coconut flour tortillas.   My lovely Sammy struggled with these so I thought I’d demonstrate!

• This recipe is from Paleo Comfort Foods.  It’s probably my favorite Paleo cookbook and has helped me make many a delicious meal, they deserve all the credit as I mention in the video.  It’s my hubby’s favorite too because he’s from Mississippi and can still enjoy some Southern favorites, Paleo style!.

http://www.youtube.com/watch?v=7SlBUbYrdbc&feature=g-upl
Coconut Flour Tortillas:
8 egg whites
1/4 cup coconut flour
1/4 teaspoon baking powder
1/2 cup water
Coconut oil
1/4 tsp salt
Whisk all the ingredients together and preheat a nonstick pan with some coconut oil.  Pour about 3 tbsp of mixture into the pan at an angle and swirl around.  Once golden brown, flip.  Make sure that they’re really golden or they’ll rip.  These rock, they held up when they were loaded and taste ah-mazing.
Live to Thrive,
Lauren

Dairy Free Lemon Pudding

Mar 3, 2013

 

This dairy-free, low-fat lemon pudding is a thing of dreams! It's bold in flavor and richness but not in calories and is made with just 6 simple ingredients, including one you would never imagine...

Cauliflower! Crazy? I know!

Please welcome today's guest poster and holistic nutritionist, Leanne Vogul of Healthful Pursuit.

Hi Everyone, I'm pretty excited to be sharing this recipe with you today but first, let's chat about dairy! Many of us are allergic to it, sensitive to it, or have developed a love hate relationship with it. We eat, we enjoy, our stomachs hurt, our complexion suffers, but we just can't imagine a life without the good stuff. Taking the dairy-free lifestyle for a test drive or committing to it because of sensitivities can be a challenge... but it doesn't have to be this way! After a decade of being dairy-free and learning what it takes to thrive on the diet, I created the Done with Dairy Toolkit a (free) guide to living dairy-free with loads of dairy-free recipes and health tips from yours truly. When I'm in a crunch and need some dairy-free inspiration, I turn to the toolkit and my problem is solved!

One of my favorite tricks to making a healthy, dairy-free, Skinnytaste approved dessert is to use cauliflower in place of thick creams and added starches. I know what you're thinking, 'cauliflower in dessert?' YES! If you flavor it just right; with things like vanilla extract, lemon or orange zest, chocolate or citrus juice, you do not taste the cauliflower one little bit. All you have is smooth, creamy, sweet goodness. Skeptical? I have just the recipe that will prove that dairy-free doesn't mean that you have to be gnawing on cardboard, or giving up your favorite low-fat treats. This pudding is impressively low in fat, rich in flavor, highly creamy, and under 130 calories per serving. Crazy, right? Let's get right down to business!  

Important Notes from Leanne – 

Make sure you weigh your cauliflower or, if you don't have a scale, only roughly chop the florets, measure and then cook.

If you do not have a powerful blender like a Blendtec or Vitamix, opt to finely grind your cauliflower before cooking so that it is easier to puree.

Leanne Vogel is a holistic nutritionist and the girl behind the healthy living blog, Healthful Pursuit. Whether you're sensitive to dairy, gluten, soy, eggs, grains, or sugar, or are just interested in eating healthy, Leanne's fun and simple healthy recipes; of which she has more than 550 on her blog, are a great resource for everyone.

Dairy-free Lemon Pudding
www.skinnytaste.com
Servings: 2 • Serving Size: 2/3 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 127.5 • Fat: 2 g • Protein: 4 g • Carb: 25 g • Fiber: 5 g • Sugar: 13.5 g
Sodium: 142 mg


 Ingredients:

• 3 cups (350 grams) of roughly chopped cauliflower
• 1 cup unsweetened almond milk
• 2 tablespoons sugar  or use stevia
• 2 teaspoons pure vanilla extract
• zest from 1 large lemon
• 1/4 cup freshly squeezed lemon juice

Directions:

Add cauliflower, almond milk, sugar, extract and zest to a medium sized saucepan. Bring to a boil on medium-high heat, uncovered. Once boiling, reduce heat to a simmer and cook uncovered for 5-7 minutes, until cauliflower is very soft. Remove from heat.

Add in lemon juice and pour into the bowl of your food processor or blender. Blend on high for 1 minute, or until very smooth. Pour into a clean bowl and allow to cool at room temperature. Cover and refrigerate overnight, for at least 18 hours. Refrigeration helps the bold lemon flavor subside and really transforms this pudding. Do not skip this step

Sunshine Sauce

from Mel

Makes enough for 2 people to dip a serving of glorious grilled meat and some veggies

Ingredients:
2 tablespoons lime juice
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon crushed red pepper flakes
1 tablespoon coconut aminos
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter
dash ground cayenne pepper (optional)
1/4 cup coconut milk

Directions:
1. Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended.
2. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth. Store covered in the fridge.

Easy Paleo Ghee Hollandaise Sauce

http://stupideasypaleo.com/2013/07/06/easy-paleo-ghee-hollandaise-sauce/

Hollandaise is one of those sauces to splurge on, perfect for a special brunch or a party with friends. I personally think a Tuesday is reason enough to make one, but that’s up to you to decide. I’m giving you two methods to make the Hollandaise – the blender is faster than the double boiler – but they both rely on the scientific concept of an emulsion. 
[Science alert: Emulsions are a type of mixtures where you force two liquids that normally wouldn't go together to mix. Mayo and vinaigrette are  other examples of emulsions. The key to an emulsion is to add the fat - the ghee in this case - very slowly while blending or whisking so the emulsion won't "break" or separate. You must be patient. Smile. Breathe. Hum your favorite tune.]
I used OMghee’s Ghee for this recipe because it’s high-quality grass-fed organic butter that’s already been clarified, which is normally how you’d make Hollandaise. The result’s rich and buttery and ah-may-zing. YUM. It’s easy to double this recipe for a larger crowd.
Ingredients:

• 1/2 cup melted ghee
• 2 egg yolks
• 1 Tablespoon lemon juice
• Pinch of salt
• Pinch of cayenne pepper or dash of hot sauce

Directions for blender method (faster, fewer dishes):

1. Gently melt the ghee in the microwave. It shouldn’t be boiling hot.
2. Place the egg yolks, lemon juice, salt and cayenne pepper in the blender or Vitamix.
3. Start the blender on low and run for about 30 seconds. Now…SLOWLY drizzle the melted ghee into the blender through the hole in the the lid. You must go slow or the emulsion will separate and get soupy.
4. Once all the ghee is added and the Hollandaise has thickened, you’re done. Scrape it out and use on eggs, roasted veggies, a juicy steak…whatever your heart desires. 
5. Will keep for a couple days in the fridge though it will harden when it cools. Very, very gently warm in the microwave if desired. If you nuke it, the egg yolk will cook.

Directions for the double boiler stovetop method (takes longer, more dishes):

1. Gently melt the ghee in the microwave. It shouldn’t be boiling hot.
2. Place a small sauce pan on the stove with a very small amount of water at the bottom (less than an inch). Heat until simmering. Turn the heat to low.
3. In a small bowl (I prefer glass) that the bottom fits into the sauce pan, whisk the egg yolks and lemon juice until the yolks get pale and frothy.
4. Now put the bowl into the sauce pan. Voila! Double boiler.
5. With the heat on low (LOW), whisk the egg yolks while SLOWLY drizzling the melted ghee into the bowl. Go slow or your emulsion will separate. 
6. Once all the ghee is added and the Hollandaise has thickened, you’re done. Remove the bowl from the saucepan and whisk in the salt and cayenne. Serve over eggs, roasted veggies, a juicy steak…whatever your heart desires.
7. Will keep for a couple days in the fridge though it will harden when it cools. Very, very gently warm in the microwave if desired. If you nuke it, the egg yolk will cook.

Lemony Chive Paleo Mayo

 

When it comes to mayo, I make no pretense for having the master, doesn’t fail basic recipe (that honor goes to the stellar Mel of The Clothes Make the Girl and Well Fed 2). I’ve only had this method go kaput once because yours truly was too impatient to wait for the ingredients to get all nice and cozy warm at room temperature before I tried to make the mayo emulsion. Oops. Have some patience, and it will all turn out okay. You can also use a stick (immersion) blender but I don’t own one because I’m the clumsiest person on the planet and well, yeah, exposed blades and I don’t mix!
All I did here was use Mel’s basic mayo recipe (here’s a video) and add a few simple ingredients to jazz it up. This went perfect as an accompaniment with my Grain-Free Paleo Zucchini Fritters.

Ingredients for a batch of Mel’s Mayo:

• 1 egg
• 2 Tablespoons lemon juice
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1.25 cups of light-tasting olive oil (if it’s not light or extra light in flavor, the finished product will be strong tasting and peppery which most people don’t like)

Ingredients for the Lemony Chive Paleo Mayo:

• 1/2 cup olive oil mayo from the recipe above
• 2 Tablespoons chopped chives
• Zest of 1 lemon

Directions to make the basic mayo:

• Please visit Mel’s recipe here (it will open in a new tab so you don’t lose this page). She does a much better job of explaining it than I would.

Directions to make the Lemony Chive Paleo Mayo:

• Put 1/2 cup of the basic mayo into a bowl.
• Use a microplane grater to zest the (washed) lemon, and add the zest to the bowl.
• Add the chopped chives. Stir thoroughly to combine.
• Add cracked black pepper to taste (optional).

Pina Colada Chicken With Calypso Confetti Cauliflower

http://www.theclothesmakethegirl.com/2009/09/23/dinner-and-a-movie%E2%84%A2-the-emmy-awards-and-pina-colada-chicken-with-calypso-confetti-cauliflower/
Dave and I, after much painful trial and error, have declared Sundays “socializing-free zones,” which means that except for major occasions – like a friend’s recent wedding – we don’t make plans with other humans on Sundays. It’s our day to sleep late, do laundry, cook for the week, taunt the cat about being a skinny-ass Zombie beast, read books, take a nap, sit in the yard and think about nothing… or scrap all of that and just lie in bed with the A/C cranked while watching an entire season of a TV show on DVD.
Once the chores are done, we reward ourselves with Dinner & A Movie™. Our dining room table faces the TV, so we dim the lights and sit side-by-side, just like the Alamo Drafthouse, only Paleo-Zone-friendly and free.
This week, we had Pina Colada Chicken with Calypso Confetti Cauliflower and watched The Emmy Awards. I give the dinner 4 stars. The Emmies get 4 stars for Neal Patrick Harris as host and 2 stars for all the overly-casual, just-rolled-out-of bed hair on Hollywood’s TV elite. (Yay, Jon Cryer! Congratulations on your win. I’ve loved you since No Small Affair and Pretty in Pink, and I always will. Andie should totally have chosen you over Andrew McCarthy (duh) and you may lip sync to “Tenderness” in my presence any time.)

Our Menu
Pina Colada Chicken
Calypso Confetti Cauliflower
Strawberries & Sunbutter

I must give credit where credit is due, before we get down to delicious business. Mark’s Daily Apple pointed to this recipe at Joyful Abode. I swiped the concept and re-worked it to add more veggies and use the ingredients I had in the fridge.
RECIPES
Pina Colada Chicken & Calypso Confetti Cauliflower
This recipe makes enough for 2; easy to double or triple!

Ingredients:
8 oz. grilled chicken (If you don’t have already-grilled chicken you can just dice the chicken and saute it in some olive oil, then set aside.)
1/2 cup unsweetened, crushed pineapple
1/2 cup coconut milk
juice of 1 lime
2 garlic clove, crushed
pinch of cayenne pepper
1/2 cup onion, finely diced
1 green pepper, finely diced
1/2 red pepper, finely diced
1 carrot, grated
2-3 cups grated cauliflower
olive oil or coconut oil for sautéeing

Directions:
1. Make the sauce. Place the coconut milk, pineapple, lime juice, garlic clove, and cayenne, in a medium sauce pan. Heat over medium while you make the rest of the meal.

2. Prep the vegetables & chicken. Dice the peppers and onion to a 1/4-inch; try to make them all the same size so they cook evenly. Shred the carrot with a grater or peeler. Turn the cauliflower to “rice” in a food processor or with a grater; see this link for details. Cut chicken into bite-sized pieces.

This is where things start happening faster. Get ready! Dinner is so close, and it’s really tasty.
3. Cook the vegetables. Put some oil in a saute pan. I used 1 teaspoon for the onions, peppers, and carrot – cook those vegetables until they’re tender and starting to brown. Then I added another 2 teaspoons of oil, the cauliflower, a pretty good sprinkle of salt, and stir-fried the whole thing ’til it was hot and slightly browned.

4. Heat the chicken. I used the microwave. You can also just throw in the chicken on top of the veggies and re-heat it that way.

5. Assemble. Make a bed of Calypso Confetti Cauliflower on a plate, then top with the diced chicken. Remove the sauce from the stove and take a big whiff – it smells heavenly! Pour the sauce over the chicken and vegetables.
6. Pretend you’re wearing this outfit and dig in!
Some delicious alternative additions:

Avocado: It occurred to me after I’d cleaned my plate that this would probably be delish with some diced avocado sprinkled top.
Toasted nuts: Ditto. I realized too late that it would be perfect with crushed toasted pecans or macadamia nuts as the final touch on top.

If you try the avocado or nuts, post to comments and let us know how it is. And if I make this for dinner again tomorrow (which I’m tempted to do), I’ll give you my opinion on the additions.
Special thanks to Dave for taking the photos, for acting as my taste-tester, and for being such a good sport about wearing the ruffled pants.

---

Just in case you want to print the recipe without the photos, here’s a version you can copy and paste:

Pina Colada Chicken & Calypso Confetti Cauliflower
This recipe makes enough for 2; easy to double or triple!

Ingredients:
8 oz. grilled chicken (If you don’t have already grilled chicken you can just dice the chicken and saute it in some olive oil, then set aside.)
1/2 cup unsweetened, crushed pineapple
1/2 cup coconut milk
juice of 1 lime
2 garlic clove, crushed
pinch of cayenne pepper
1/2 cup onion, finely diced
1 green pepper, finely diced
1/2 red pepper, finely diced
1 carrot, grated
2-3 cups grated cauliflower
olive oil or coconut oil for sautéeing

Directions:
1. Make the sauce. Place the coconut milk, pineapple, lime juice, garlic clove, and cayenne, in a medium sauce pan. Heat over medium while you make the rest of the meal.
2. Prep the vegetables & chicken. Dice the peppers and onion in a 1/4-inch dice; try to make them all the same size so they cook evenly. Shred the carrot with a grater or peeler. Turn the cauliflower to “rice” in a food processor or with a grater; see this link for details. Cut chicken into bite-sized pieces.
This is where things start happening faster. Get ready! Dinner is so close, and it’s really tasty.
3. Cook the vegetables. Put some oil in a saute pan. I used 1 teaspoon for the onions, peppers, and carrot – cook those vegetables until they’re tender and starting to brown. Then I added another 2 teaspoons of oil, the cauliflower, a pretty good sprinkle of salt, and stir-fried the whole thing ’til it was hot and slightly browned.
4. Heat the chicken. I used the microwave. You can also just throw in the chicken on top of the veggies and re-heat it that way.
5. Assemble. Make a bed of Calypso Confetti Cauliflower on a plate, then top with the diced chicken. Remove the sauce from the stove and take a big whiff – it smells heavenly! Pour the sauce over the chicken and vegetables.

Crock-Pot BBQ Beef and Sauce

http://sillylittlecavegirl.blogspot.com/2013/05/crock-pot-bbq-beef.html

Not all experiments end in success (trust me, I'm a physicist). But in this case, I'm so happy with the way it turned out! No lie. I want to drink the sauce. It's that good. It is definitely not as sweet as traditional beef BBQ (duh) but it is tangy and zesty and all the other terms you'd use to describe your favorite sauce.

What a pretty and nutritious meal!

Ingredients

3 lb beef stew meat

2 yellow onions, sliced

4 tablespoons olive oil

2 cups beef stock
1 can tomato paste

5 tablespoons BBQ rub (I used Pork Barrel BBQ dry rub, an impulse-buy from Costco)

4 cloves garlic, diced
2 tablespoons apple cider vinegar 

Instructions

Place stew meat pieces into the Crock-Pot. Drizzle with 3 tablespoons olive oil and then sprinkle on 3 tablespoons of dry rub. Use your hand to combine, ensuring the rub gets on all of the meat.  Add the sliced onion and then pour in the beef stock.  Cook on high until meat is tender. About 3 hours.

Once the meat is cooked, turn off the Crock-Pot and let cool for a few minutes so you don't scald yourself while performing the next steps. Then, with a slotted-spoon, remove the meat from the Crock-Pot and set aside. Leave the juices.

In a large skillet, heat 1 tablespoon olive oil. Add the diced garlic. Cook until it becomes aromatic. Pour the Crock-Pot juices into the skillet and stir to combine with garlic oil.  Whisk in the tomato paste and apple cider vinegar. Season with up-to two heaping tablespoons of dry rub (to taste) and a pinch of salt, and cook until the sauce begins to thicken. Remove from heat.

Return the beef to the Crock-Pot bowl. Pour the sauce over the beef and stir to combine. Makes 8 servings.

Update: One week later...

Bonus Recipe: BBQ Pulled Beef

I loved the recipe so much I decided to see just how great it would taste as originally envisioned. CB was game to be my taste-tester, so I made a special trip to Whole Foods for a roast and pulled my Crock-Pot back down off the refrigerator. The verdict? The pulled beef is even better than stew meat. It transported perfectly in our lunch boxes and reheated great in the microwave. This is going to be a go-to recipe from now on! As CB says, "it's in the rotation."

Instructions

Simply replace the stew meat with a beef roast, and omit the 3 tablespoons of olive oil when you rub the BBQ seasoning onto the meat. The roast will have a layer of fat on it, providing delicious flavor and eliminating the need for additional oil. Enjoy!

Masala Cauliflower (Masala Gobi)

 

http://myheartbeets.com/masala-cauliflower/

Cauliflower is kind of magical. It has this amazing ability to soak up flavor. When you cook it with Indian spices, it sops up all that masala goodness and when you take a bite, you taste it. These sweet little cauliflower florets are coated in a savory masala made with cumin, fennel, ginger, garlic, coriander and garam masala. Ripe tomatoes add a touch of sweetness to this relatively spicy dish.

I can’t get enough of this masala cauliflower (gobi). It’s so incredibly delicious. Whenever I make this dish, my husband will without fail tell me that he liked the cauliflower better than anything else on his plate. I never really know how to take his “compliment,” but I know he means well, so I always let it slide.

If you like aloo gobi (a popular Indian dish which translates to potato cauliflower), then you’re definitely going to love this masala gobi. You can add potatoes, sweet potatoes, whatever you want to this recipe, but I prefer making it with cauliflower alone.

There is one ingredient listed below that may be tricky to find: kasoori methi (dried fenugreek leaves). You can find dried fenugreek leaves at any Indian grocery store or on amazon. Kasoori or Kasuri methi leaves are known to have a slightly bitter taste, but when you use them in small amounts it can help enhance the flavor of your dish. I think this ingredient really adds something special to the dish – makes it more “restaurant-like.”

For those who haven’t had Indian style cauliflower before, well, if you’re looking for an interesting way to eat cauliflower, you’ve found it friends.

 

Ingredients

• 1 large cauliflower, cut into florets
• 2 tbs olive oil (or fat of choice)
• 1 tsp cumin seeds
• ½ tsp fennel seeds
• 1 white onion, finely chopped
• 6-7 garlic cloves, minced (used my garlic press)
• 1 inch ginger, minced
• 1 serrano pepper, minced
• 2 medium ripe tomatoes, chopped
• 1 tablespoon coriander powder
• ½ teaspoon turmeric
• ½ teaspoon garam masala
• ½ teaspoon kashmiri red chili powder (more if you like it spicy)
• 1 teaspoon Kasoori Methi (dried Fenugreek Leaves) (can find in ethnic/Indian store)
• salt and pepper to taste
• 1/4 cup water (you can add a little more if you need it)
• cilantro leaves, garnish

Instructions

Clean your cauliflower
1. Clean cauliflower by soaking the florets in warm water, pinch of salt and a pinch of turmeric.
2. After soaking for half an hour, dump out the water and rinse with new water.
3. Drain.
Masala Cauliflower
4. In a pan, heat oil and add cumin and fennel seeds. Once the seeds begin to splutter, add the onions and a pinch of salt.
5. When the onions turn golden, add ginger, garlic and serrano pepper. After a couple minutes, add the chopped tomatoes.
6. After 10-15 minutes or once the tomatoes have become soft/mushy, add the spices and stir-fry.
7. After a couple minutes, add the cauliflower florets and ¼ cup of water. Mix well.
8. Cook and cover on medium heat for about 10-12 minutes.
9. Remove lid, add salt and pepper and cook for another 5 minutes or so until the cauliflower is soft.
10. Garnish with cilantro and enjoy!

Sweet Potato Falafel

 

serve with a garlicky mayo for extra deliciousness

Hubs recently had to return to his native Canada for business.
As I bid him a teary goodbye, I said: ‘Are you going to have falafel?”
“I dunno,” he said. “Probably.”
And I wept a little inside as I watched him board his plane, thinking of all the falafel he’d have without me.

it’s good as a mash too

The first time Hubs introduced me to his native Toronto was a wonderful trip in many ways. Not least was the time we went to a shwarma place (the city seems to be crawling with them) and I got my first taste of the good stuff.
Since then it’s been a bit of a tradition to get our falafel fix every time we’re in the city.

to mix it up, swop out the coriander for parsley

Determined not to be left out this time, I decided to make a paleo-friendly version in my own kitchen…using sweet potato (which worked out well cos Hubs loathes sweet potatoes).
These are basically fried potato cakes with a little bit of special seasoning to give them that falafel flavour.
Yes, they’re not the real thing, but I think they are good enough to stand alone and be judged on their own merits.
Sweet Potato Falafel (makes 5)

• 1 large sweet potato, peeled and diced
• 2 cloves garlic, minced
• 2 spring/green onions, chopped finely
• 1 tbsp fresh coriander/cilantro leaf, finely chopped
• 1 tbsp coconut flour, sieved
• 1 tsp cumin
• 1/2 tsp paprika
• 1 red chili, de-seeded and finely sliced (keep the seeds if you like your falafel spicy)
• 1/2 tsp lemon zest

1. Place the sweet potato in a pot of water. Cover, bring to a boil and let simmer for 25-30 minutes until soft.
2. Drain the potato, season well and mash vigorously to a smooth mash.
3. Transfer to a mixing bowl and stir in the rest of the ingredients. Place in the fridge to chill for 30 minutes.
4. Heat the oil in a large frying pan. Scoop a generous tbsp of the mash and form into a patty shape. Place in the frying pan and fry for 2-3 minutes on each side until brown. Repeat until the mash is used up.

Finger Lickin’ Chipotle Meatballs

http://eatdrinkpaleo.com.au/spicy-chipotle-meatballs-recipe/

By imacri | Published: October 22, 2013

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Recipe: Spicy Chiptole Meatballs

I’ve been staying in the Mission district of San Francisco for the last few weeks and I’ve been experimenting with a lot of Mexican and Latin American ingredients. One of my favourite Tex-Mex ingredients is chipotle – a smoke-dried jalapeño (well the red ripe jalapeño, not the green one you’re used to getting as a condiment).

Essentially, chipotle is a chilli pepper that has a very smoky flavour and smell, a little like smoked paprika with mild, warm heat. Unlike most chilies that simply add some heat to the dish, chipotle adds an incredible flavour and depth. It’s great with meats and seafood and can be found as dried peppers or tinned in brine or tomato sauce. Look out for it in the Mexican/International ingredients section in your supermarket or check with your local delis and specialty stores.

The heat and size of the chipotle chilli pepper varies but usually 2-3 medium chilies with seeds scraped out will give you plenty of nice heat without the 3rd degree tongue burn. If you leave the seeds in, use less or smaller peppers.

Cook’s notes: I used dried chipotle peppers, which need to be soaked first if you plan to chop them. If slow-cooking a pot of soup or meat, you can add whole dried peppers and they will rehydrate while cooking. If using tinned peppers, give them a taste first to see how hot they are. I find that dried chipotle pepper can be hot to taste but after cooking it loses some of the heat so don’t be afraid to use 1-3 peppers. Beef can be replaced with pork or chicken or half and half. I use lard for frying as it’s very stable at high temperatures and adds a wonderful flavour to the dish but you can also use ghee (clarified butter), duck fat, macadamia oil or coconut oil (the flavour will be altered with coconut).

Can’t find dried or tinned chipotle or chipotle powder? My instincts tell me that a mix of red chilli powder and smoked paprika would be as close as you can get. For Aussies, you can order them online here and here, and for North America & Europe, I believe you can find chipotle on Amazon.

We served these meatballs with pan-fried shredded Brussels sprouts, broccoli, some chopped avocado and fresh coriander (cilantro). Absolutely delicious with lots of warm heat and flavour!

Ingredients

• 1 large, deep frying pan
• 1 large brown onion, peeled and diced finely
• 1 tsp of lard or ghee (clarified butter)

For the meatballs mix

• 800 grams of beef mince (1.8 pounds ground beef)
• 3 medium dried chipotle chilies (tinned chipotle can also be used), seeds out
• 2 tbsp chopped fresh coriander (cilantro)
• 2 large garlic cloves, finally diced
• 1 tsp ground coriander seed or powder
• 1 tsp ground cumin seed or powder
• 1 tsp sweet or medium paprika
• 1 tbsp virgin olive oil
• 1 ½ tsp of sea salt
• 2 tbsp lard (I used a mix of lard and ghee)

For the sauce

• ½ of the onion mentioned above
• 2 garlic cloves, finely chopped
• 2 medium chipotle chilies, seeds out
• ½ tsp ground coriander seed
• 1 tsp ground cumin seed or powder
• ½ tsp paprika
• 2 bay leaves
• 400 grams of diced tomatoes or tomato puree (about 1 ½ cups)
• ½ tsp sea salt

Instructions

1. If using dried chipotle chilies, place them in hot water at least an hour before using to rehydrate. This can also be done in the morning or the night before. They will get softer so you can easily remove the seeds and chop them up.
2. First, sauté onion in lard or ghee for 3-5 minutes, until translucent. Use half of the onion in the meatball mix and reserve the rest for the sauce in a side bowl.
3. While onion is cooking, pre-chop all other ingredients for the meatballs. Slice the chipotle chilies in half and remove the seeds. Chop or grind with mortar and pestle if they are still a little hard to cut. They don’t need to be too fine but small enough to spread throughout the meat mixture evenly.
4. Combine beef mince with half of the cooked onion, chopped garlic and chilies, paprika, cumin, coriander seed, salt and olive oil. Use your hands to knead and combine all of the ingredients into sticky meat dough. Wash your hands and roll the mix into small balls (somewhere between walnut and golf ball size). Set aside on a chopping board until ready to cook.
5. Preheat lard in the large frying pan until sizzling. Add the meatballs and cook on medium/high heat for 3 minutes on each side or until well browned. They don’t need to be completely cooked through as we will be adding the sauce and cooking further.
6. At this stage, add the sauce ingredients: the rest of the cooked onion, garlic, the other two chopped chilies and spices. Stir through and then add the tomato puree. Combine and cook for 8-10 minutes uncovered and stir frequently to make sure the meatballs finish cooking evenly and the sauce is well integrated. Taste the sauce and season with a little more salt. I like to drizzle a little lime juice right at the end as well.

Preparation time: 20 minutes
Cooking time: 20 minutes

Number of servings: 15-20 meatballs

Sweet Potato-Topped Chicken Pot Pie

http://bartleysrun.com/2013/10/what-we-ate-sweet-potato-topped-chicken-pot-pie.html

I might’ve drooled onto my magazine when I saw BHG’s original recipe for this sweet potato-topped turkey pot pie. It looked so good that this is the first recipe I’ve dared to make from a magazine!

I clean food-ified the original recipe and took some lazy shortcuts that still paid off. With all the right ingredients and cooking tools, you could probably cut your prep time in half and avoid a million dirty dishes. I’ve already made this thing at least 3 times already in the past week and a half…. it’s surprisingly easy and it’s Ben-approved.
This recipe could work so easily with leftover turkey (hello, almost-Thanksgiving!), a different spice mix, and vegetables could be interchangeable. Maybe mashed cauliflower on top, add more vegetables than the recipe calls for, or switch celerty/carrots out altogether for winter squash. You know, I think this is actually called a shepherd’s pie. Don’t judge.

Ingredients
Sweet Potato Topping

• 2 large sweet potatoes
• 1/2 cup canned pureed pumpkin (optional)
• 1/2 cup water
• 1 tsp sea salt
• 3 tbsp clarified butter, melted
• 1/4 tsp ground nutmeg
• freshly ground pepper

Fillling

• 3 tbsp coconut oil or clarified butter
• 2 large yellow onions, chopped (2 cups)
• 1 1/4 cup diced celery
• 1 1/4 cup diced carrot
• 3 tbsp Sea salt
• 3 tbsp almond flour
• 1/4 cup arrowroot powder
• 2 1/4 cups water
• 1/2 cup coconut milk
• 3 cups cooked chicken, shredded
• 4 tbsp finely chopped fresh parsley
• 1 1/2 tbsp ground sage (try fresh if you like)
• 1 1/2 tbsp ground thyme (try fresh if you like)

Directions
Sweet Potato Topping:
1. Peel and dice sweet potatoes, cook in boiling water and simmer until tender.
*Cheat: Microwave the sweet potatoes ~5 minutes or until soft. Once cooled, peel away the skin and mash with a potato masher. Add the water/coconut milk. If it’s still dry, add more water to achieve a good mashed potato consistency.
2. Stir in canned pumpkin, butter, nutmeg, the remaining 1 tsp salt, and freshly ground black pepper. Set aside.
3. Position a rack in center of oven. Preheat oven to 400 degrees F.
For Filling:
4. In a large saucepan melt butter with the oil over medium heat.
*Cheat: reduce dirty dishes and use a dutch oven to cook on stovetop and transfer directly into the oven. (Dutch oven— on my Christmas list!)
5. Add onion, celery, and carrot. Cook and stir, about 2 minutes. Add salt. Cover partially. Reduce the heat to medium-low. Cook until vegetables are very tender, about 12 minutes. Cook vegetables through, otherwise you’ll be drinking vegetable soup later!
6. Add arrowroot powder a little bit at a time (or else you’ll have gooey chunks), then slowly stir in the water. Simmer and stir occasionally until smooth and thickened, about 2 minutes. Stir in coconut milk, then bring to a simmer. Add the chicken, parsley, sage, and thyme. (*Cheat: use a pre-cooked rotisserie chicken) Stir to combine; return the mixture to a simmer. Remove from the heat. The mixture should be thick and not runny. See?

7. Spoon the filling into a rectangular baking dish. Using a rubber spatula, carefully spread and mound spoonfuls of the mashed sweet potatoes over the filling, leaving some of the filling visible. Bake until bubbly and piping hot, about 20 minutes. Serve Immediately and ENJOY!

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In other random news, I just bought Well Fed 2. I’m only 40 pages in (So I’m reading it like a book. What of it??) but it is already so inspirational I think my head’s going to explode if I don’t get to the grocery store soon and make it all!

ROASTED RED PEPPER SAUCE

http://popularpaleo.com/2013/06/01/loaded-sweet-potato-with-roasted-red-pepper-sauce/

Ingredients:
2 cups prepared roasted red bell peppers (16 oz jar, discard the liquid)
3 garlic cloves (stems trimmed off)
1 bunch cilantro
2 TBSP honey (use an apple or carrot)
2 TBSP avocado oil
1 tsp apple cider vinegar
1/2 tsp kosher salt
1 tsp ancho chili powder
1 tsp garlic powder
1 tsp cayenne pepper, ground (or use a fresh hot chili pepper)
Prep:
Add all ingredients to a food processor and puree until smooth. The sauce is best when it is made ahead and allowed to sit in the fridge, but it can be used right away if you need to (I did and it was fine, but it was way better the next morning on leftover pork and eggs).

Bora Bora Fireballs

http://www.theclothesmakethegirl.com/2013/03/05/bora-bora-fireballs/

 We’ve been testing meatball recipes for Well Fed 2, and we have finally settled on the 15 (Yes! Fifteen!) varieties that will be included in the new cookbook. In honor of bringing the testing phase to a close, I thought I’d share a favorite of mine from the first Well Fed: Bora Bora Fireballs.

These meatballs came to me in a dream. I woke up with tumbling thoughts about a lush combination of pineapple, succulent pork, and creamy-sweet coconut. I was haunted by images of tikis and luaus. The only way to clear my mind was to surrender to the kitchen gods. After three attempts, something still wasn’t quite right. Later, while lost in photos of tropical beaches and coral reefs, I landed on the fiery name, and the rest of the recipe fell into place. These taste even better the second day, so if you can endure the wait, you will be rewarded.

 

Prep 25 min | Cook 30 min | Makes about 42 meatballs

Ingredients:
1 1/2 cups unsweetened shredded coconut
1/2 teaspoon plus 1/2 teaspoon salt
3/4 teaspoon plus 1 teaspoon ground cayenne pepper
1 cup canned crushed pineapple, sugar-free, packed in its own juice
2 tablespoons coconut aminos
1 1/2 teaspoons dried ginger
3 cloves garlic, minced (about 1 tablespoon)
3-4 scallions, white and green, very thinly sliced (about 1/4 cup)
1/2 fresh jalapeño, seeds and ribs removed, finely minced (about 2 teaspoons)
2 large eggs, lightly beaten
2 pounds ground pork

Directions:1. Preheat the oven to 375 F. Cover a large baking sheet with parchment paper or aluminum foil. Heat a large non-stick skillet over medium-high heat, then add the coconut. Toast, stirring often with a wooden spoon, until golden brown, about 3 minutes. Remove from the heat and sprinkle with 1/2 teaspoon salt and 3/4 teaspoon cayenne pepper. Set aside to cool.
2. Drain the cup of canned pineapple in a sieve placed over a bowl to catch the juice. Press the pineapple pulp against the sieve with a wooden spoon to extract the excess moisture. Place the pineapple in a large mixing bowl and save the juice for later.
3. To the pineapple, add 1/2 teaspoon salt, 1 teaspoon cayenne, coconut aminos, ginger, garlic, scallions, jalapeño, and eggs. Beat with a wooden spoon until combined. With your hands, crumble the pork into the bowl and knead until all of the ingredients are incorporated.
4. Arrange the bowls of pineapple juice, spiced coconut, and seasoned pork for easy access. Measure a level tablespoon of pork to make a meatball, lightly douse it in the pineapple juice, then roll it in the coconut, pressing the coconut shreds into the meat by lightly rolling the ball between your palms. This is a rare case in which more isn’t better — don’t go too cuckoo with the coconut. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart.
5. Slide the meatballs into the oven and bake for 25-30 minutes, until sizzling and golden brown. These taste great with Confetti Cauliflower and/or Sunshine Sauce.

I’ve been making these with lamb (I don’t eat pork) and using Penzey’s chipotle powder in place of the jalepeno and they are pretty much my favorite recipe ever. My roommates get super excited (and jealous) every time I make them.

BBQ seasoning/dry rub-- Penzeys BBQ 3000 BBQ Sauce

http://blog.stuffimakemyhusband.com/2012/08/apple-butter-bbq-drumsticks-slow-cooker.html

 Combine

1 Tbs paprika
1 tsp dry mustard
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cayenne

For the barbecue sauce:

• 1 clove garlic, minced or pressed
• Fat of choice for sauteeing the garlic (I used bacon grease)
• 1 cup canned tomato puree
• 1/3 cup unsweetened apple butter (no spice added)
• 2 Tbs balsamic vinegar
• 2 Tbs coconut aminos (or Worcestershire sauce, or soy sauce)
• 1 Tbs yellow mustard
• 1 tsp hot sauce such as Tabasco
• 1/4 tsp black pepper
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp chipotle powder (or 1 tsp chili powder + 1/4 tsp cayenne)
• 1/8 tsp ground coriander
• Pinch allspice
• Pinch ground ginger

Sunbutter Burger

from:  http://www.theclothesmakethegirl.com/2011/08/25/sbj-burger/

Makes 2

Ingredients:
1 cup strawberries, sliced
1/2 teaspoon lemon juice
1/4 teaspoon powdered ginger
8 ounces ground beef
salt & pepper, to taste
2 tablespoons organic (sugar-free) Sunbutter or almond butter
1-2 scallions, green tops only, thinly sliced

Directions:
1. In a small bowl, mix the strawberries, lemon juice, and ginger; set aside.
2. Generously season the ground beef with salt and pepper, form into patties, and cook your favorite way. I like to grill them on the gas grill so they’re crispy on the outside, but pan fried would be really tasty, too.
3. While the burgers are cooking, heat a small saucepan over medium-high. Pour the strawberries and their juice into the pan and sauté the berries until they’re very soft and syrupy. They should be reduced to about 1/4 cup. Allow to cool a bit.
4. Put the Sunbutter in a microwave-safe dish and heat until thinned, about 40 seconds.
5. When the burgers are done, top each with 1 tablespoon of melted Sunbutter and 1-2 tablespoons of the strawberry “jelly,” then sprinkle with scallions.

Steal This Meal: Egg and Spinach Muffins

 

29 October, 2010

Today’s STM submission comes from Christie Tracey, one of our favorite Whole9 guest bloggers (A House Divided) and Whole30 expert.  Christie posted a spinach muffin recipe (inspired by the fabulous Melissa Joulwan) on her blog that got our readers’ attention, and provides such a quick, easy, and delicious way to get you (and your kids’) veggies in at breakfast that we had to re-post it for you here.  Christie’s blog is a treasure trove of Paleo resources, recipes and inspiration, so after you whip up her spinach muffins, head on over to ChristieTracey.blogspot.com and check out all of her Paleo recipe offerings.
Steal This Meal: Egg and Spinach “Muffins”
Ingredients:

• 4 pastured or Omega-3 eggs (yes, yummy yolks and all!!)
• 4 9oz bags/boxes of frozen spinach
• 3 Cloves Garlic, Minced
• 1-2 Tb Italian Spice Blend (or your own blend of oregano, basil, etc)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• Sea Salt to taste
• Red Pepper Flakes to taste (if you like spicy stuff)

More veggies, please!

Directions:

• Defrost spinach in microwave
• While spinach is defrosting, beat your eggs well
• Drain spinach REALLY WELL!! (I like Melissa’s tip of cutting a small hole in the corner of the bag, and then squeezing it like your life depends on it until you can’t get any more water out)
• Dump spinach into a bowl and stir in minced garlic & spices/seasonings to taste**
• Add beaten eggs to spinach, and mix well
• Spoon evenly into 12 muffin pan holes, and pack down a bit
• Bake in the oven at 350 for 30-35 minutes.
• Pull out of oven and turn pan upside down onto a cooling rack so that “muffins” can cool.

These will “deflate” a little as well, but not much if they are cooked well enough. The final pic is of one of my “muffins” after a night in the fridge. These are REALLY YUMMY straight out of the fridge.  And on a side note – I have NEVER been a fan of frozen spinach, but I really, really liked these, so give them a try even if you’re not a fan of the frozen stuff – I think that they’ll pleasantly suprise you!

This "muffin" is so healthy, it's Whole30 approved!

Got a delicious, simple list of ingredients for our next Friday recipe feature? Send your Steal This Meal entry (along with photos and YOUR Whole30-inspired story!) to recipes@whole9life.com. And if you’re looking for more delicious recipe ideas from Whole9 and our readers, just select “Recipes” from the category list on our sidebar!

Pizza

http://blog.stuffimakemyhusband.com/p/the-great-pizza-experiment.html
found in the comments section

I made a killer dairy free pizza tonight. It went a little like this:

1 1/2 c frozen spinach steamed and drained well
1/4 cup egg whites
1 1/2 tsp chopped garlic
1 T coconut flour
Salt and pepper to taste
1 t coconut oil
All baked up on a greased cookie sheet until firm in a 350 degree oven. It needs to cool on a wire rack until it's room temperature. It was delicious and I piled it high with low carb tomato sauce, chicken, sundried tomatoes, mushrooms, olives and broccoli. AMAZING. For the peeps who can't do dairy, this is a good option.

Comfort Foods Turkey Stuffing

Ingredients1 pound ground pork
2 teaspoons fresh sage leaves, freshly chopped
1 teaspoon fresh thyme, chopped
¼ teaspoon fresh rosemary, finely chopped
¼ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
2 tablespoons coconut or olive oil
3 cups celery, chopped
2 cups onion, chopped
3 granny smith apples, cored and chopped
1 pound mushrooms, chopped
1-2 tablespoons poultry seasoning
Salt and pepper to taste
2 eggs
¼ cup turkey stock or drippings from turkey
Directions1. Preheat oven to 350 degrees.
2. In a large skillet, brown pork along with sage, thyme, rosemary, cayenne pepper and red pepper flakes. Mix well and remove to bowl when cooked through.
3. In the same skillet, heat oil over medium heat. Add in celery, onion, apples and mushrooms, and cook until onions are translucent and celery and mushrooms somewhat softened. Mix in the poultry seasoning, salt and pepper.
4.  In a small bowl, whisk together the eggs and turkey stock. Set aside.
5. Combine the pork with the sautéed vegetables in a large baking dish, and pour the egg/stock mixture over.
6. Bake, covered, for 30 minutes, uncovering for last 10 minutes to brown the stuffing on top.
(you can – if preferred – stuff your turkey with some of this goodness as well!)
Yields about 6 cups cooked stuffing

Sunshine Sauce

Ingredients2 tbs. lime juice
1 clove garlic, minced
1/2 tsp. crushed red pepper flakes
1 tbs. coconut aminos
1/4 tsp. powdered ginger
1/2 tsp. rice vinegar
1/4 cup sunflower seed butter (no sugar added)
dash ground cayenne (optional…what do you think we did???)
1/4 cup coconut milk
**we added 1/2 tbs. of red curry paste at the end for a little more zing



Directions
1.  Place all ingredients (except coconut milk) in food processor and whirl until well blended
2.  Scrape all bits off the sides with a rubber spatula or scraper
3.  Add coconut milk and process until it’s blended and smooth
4.  Use immediately or store covered in fridge.
Put this stuff on anything you want….double the recipe if the mood strikes you.  Thanks again Melissa for this amazing book!

Cucumber Noodles with Coconut Lime Cumin Dressing

by Susan on October 18, 2013

It’s 51 degrees with a chance of snow showers in Minneapolis as I sit looking out at pure blue sky. It is 83 degrees where I am at. In my mind, a perfect summer day. But it is fall, and I am once again missing the fall I am used to.
I still haven’t gotten used to the fact that September and October are some of the hottest months in the bay area. I know, I am a wee bit strange. I love winter. On the other hand, it cools off beautifully here at night. Tonight’s forecasted low is 47 degrees. One could call that perfect weather! And I love waking up to the crisp fall air. So, I think I will just count my blessings!
Weather and the seasons have a huge influence on what we feel like eating and cucumber salads are traditionally summer fare. But this cucumber salad has a little something-something going on that makes it perfect for your table any time of year. The ingredients are easy to find at all times and simple to throw together. The dressing is creamy yet refreshing and has a little pop of heat that makes it satisfying even on a cold day. 

Cucumber “noodles” are super simple to make with one of my favorite pieces of kitchen equipment, the Benriner Japanese Mandoline Slicer. I have talked about this mandoline before. I love it. It is inexpensive and does an extremely good job. I have also pointed out that many of the top kitchens I have photographed in use this mandoline. 

The mandoline comes with extra blades like the one above. It inserts quickly and lets you make noodles out of just about any veggie suited to the task. I rarely use the spiralizer anymore simply because this tool is so versatile and I get excellent results with it. 

To make the cucumber noodles, you will start by peeling and cutting the cucumber in half (in the middle). Then carefully slice the cucumber over the blade just until you get to the seeds. Stop and do the other side. Then finish with the two sides that haven’t been done yet. Treat the cucumber like it is square and you are slicing all 4 sides down to the seeds. Set the core aside as you will be adding it to the dressing. 

Place the “noodles” in a strainer over a bowl and let them drain while you are making the dressing. 

Cucumber Noodles with Coconut Cumin Lime Dressing

serves 4

• 4 medium to large cucumbers
• 1/2 cup cashews, soaked until soft, rinsed and drained
• 1 young Thai coconut, flesh from (about 1 cup and save the water)
• 4 limes, juice and zest from
• 1/4 cup coconut water (from above coconut)
• 1 teaspoon raw chili garlic sauce
• 1 teaspoon fresh grated ginger
• 2 teaspoons cumin
• 2 tablespoons black sesame seeds
• 4 scallions (green onions) thinly sliced
• Himalayan salt (I use 4 grinds or 1/4 teaspoon)

1. Slice cucumbers into noodles (see instructions above). Set two of the cores aside to add to the dressing. See pictures above for directions.  Set noodles in strainer to let excess water drain.

2. Place two cucumber cores, cashews, coconut, lime juice (not zest), coconut water, chili garlic sauce and cumin into a high speed blender and blend until smooth. 

3. Stir in zest, black sesame seeds and onions. Pour over noodles and mix well.