Saturday, December 22, 2012

Twice-Roasted Cinnamon Pecans

You know those roasted cinnamon and sugar-covered pecans they sell at the mall around Christmas? You know! The ones that smell (and taste) so good? Yeah those! Well they are full of crap and you can't have them. That sucks, but you're in luck because Casey has come up with a Paleo-friendy version that is Ahh-maz-ing, they are way better than the kind at the mall. Plus, as an added bonus your house will smell like the cinnamon fairy sprinkled cinnamon goodness all over your kitchen.

Twice-Roasted Cinnamon Pecans

4 C. Pecans
4 oz. coconut oil, melted
1/4 C. raw honey
2 T cinnamon
pinch of nutmeg

1. Preheat oven to 400.

2. Coat pecans with melted coconut oil. Place a sheet of parchment parchment paper on a cookie sheet, place nuts on it and bake for 5 minutes.

3. Remove from oven and transfer pecans to a mixing bowl and stir in honey until nuts are coated.

4. Transfer pecans back to the cookie sheet and dust with cinnamon and nutmeg.

5. Bake for 10 minutes. Let cool and serve.

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Sunday, December 16, 2012

Cocoa Gingerbread

Gingerbread is one of my all-time favorite things ever. Ginger snaps, gingerbread men (or women, let's not be sexist) whatever gingerbread-y I love. It screams THE HOLIDAYS or HEY IT'S WINTER to me.  This would be a perfect breakfast bread on a cold morning or a nice little party treat or something to bring to your neighbors. However, you can make this and hoard them all for yourself-- that works just as well!

Cocoa Gingerbread

1/2 cup coconut flour
2/3 cup. molasses
4 eggs
1 tsp. vanilla
1/2 tsp. almond extract
1/4 cup coconut oil, melted
1 Tbs + 6 oz. chocolate, melted
1/4 tsp. ginger
1/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. salt

1. Preheat oven to 400.

2. Using a mixer, mix flour, molasses, eggs, vanilla and almond extract together.

3. In a small mixing bowl, combine melted coconut oil and chocolate together.

4. Whisk all other ingredients into oil chocolate mixture and pour into the mixer.

5. Mix everything together until thoroughly combined.

6. Grease loaf pan with remaining coconut oil. (I used ramekins but a regular loaf pan or mini loaf pans will work too) Bake about 35-40 mins or until cooked all the way through.

*If using ramekins or mini loaf pans, cook about 15-20 mins.

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Monday, December 10, 2012

Paleo Chicken "Noodle" Soup

There is nothing better than a steaming bowl of soup on a cold day like today. Yesterday, it was too warm for soup but today-- today is winter for us in Texas and it's perfect! This soup makes me all warm and cozy on the inside... it also reminds me of being a little kid and being served "comfort food" when it was too cold to play outside (kids those days used to do that). Plus this is another hybrid recipe; half crockpot half stovetop, and that's exciting.

Paleo Chicken "Noodle" Soup

1 medium-sized spaghetti squash
1 whole chicken (3lbs-ish)
1-2 tbs. olive oil
salt and pepper
1 32oz carton chicken broth plus juices from the cooked chicken
1 cup celery, chopped
1 cup carrots, chopped
1 yellow onion, chopped
1/4 cup green onion, chopped
2 cloves garlic, minced
2 bay leaves
1 tsp. rosemary
1/2 tsp. thyme
salt and pepper to taste

1. Preheat oven to 375. Stab holes all over spaghetti squash, place on cookie sheet and bake for 45 mins, or until the squash is soft all the way through.

2. Place chicken in a crockpot, cover with olive oil, salt and pepper. Turn on low heat, cover and cook for 6 hrs.

3. Once chicken has cooked, set it aside and let it cool.

4. Take out a large pot and drain juice (broth) from crockpot into the pot then add the carton of chicken broth and heat on medium heat.

5. Add celery, carrots, yellow onion, garlic, bay leaves, rosemary and thyme.

6. De-bone and shred chicken. Add it in with the veggies and broth. Sprinkle in salt and pepper, cover and let simmer, stirring on occasion. Turn heat down.

7. While soup is simmering, cut squash open length-wise and clean out seeds. Take a fork and scrape out the "noodles," placing them into the pot, stir to combine.

8. Cook about 20-30 more mins, remove bay leaves and serve, garnishing with green onion. Or cook it all day long then serve. This is a dish that gets better and better the longer it sits.

*Side-note. This can all be done in a crockpot as well!

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Thursday, December 6, 2012

Mint Aioli Smothered Lamb

Two of the things I love in life are mint and lamb. Luckily, they are a match made in Heaven. I can't think of anything that goes together better. This dish has a bit of a fancy touch without all the fuss, perfect for a holiday dinner or a sit-in-your-pjs-and-watch-Christmas-movies kind of night.

Mint Aioli Smothered Lamb

2 lbs lamb shoulder


3/4 cup olive oil
2 egg yolks
1/3 cup mint
3 Tbs. parsley
1/4 t. cayenne pepper
salt to taste

1. Turn oven broiler on low.

2. Separate egg yolks from whites (keep the whites to use in something else, like breakfast the next morning)

3. Put the yolks in a large mixing bowl. Or using a stand mixer, beat until yolks are a pale yellow and have a creamy consistency.

4. With your mixer on a medium-to-high speed, VERY VERY SLOWLY mix in oil, I mean a tiny drizzle at a time, this step took me at least 10-15 mins. I poured the oil in a steady slow thin stream for about a minute, then I would wait a minute so the oil could mix with the yolks.

5. Do this over and over until all the oil was mixed in, then I let the mixer continue to beat the oil in for another 5 mins.

6. FINALLY add the mint, parsley, cayenne pepper and salt

7. After everything has been thoroughly mixed, whip the mixture for a few more mins then pour over lamb, wrap tightly in foil and place in a broiler-safe pan.

8. Cook for 45 mins.

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