Paleo Cauliflower “Rice” Pilaf

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Cauliflower Rice Pilaf

This delicious side dish is a real crowd pleasure. A great item to bring to a buffet, pot luck, or to entertain with for sure!

Ingredients:
1 head cauliflower
4 mini peppers, diced
1/2 purple onion, diced
8 grape tomatoes, diced
1 large zucchini, diced
1 tbsp coconut oil
1 tbsp butter
1/8 tsp Italian seasoning
salt, pepper

Place your cauliflower (whole head) in a microwave safe dish. Microwave for 10 minutes or until done. Remove and set aside to cool.

Preheat a large skillet over medium and add your coconut oil. Once melted, add your diced veggies and cook for approximately 8-10 minutes.

Once your cauliflower has cooled somewhat, add it to your food processor. You will want to pulse it until it resembles coarse crumbs or “rice” shapes.

Riced cauliflower - cooked

Add the cauliflower to your skillet and mix to combine.

Add your seasonings and butter.

Enjoy!

Cauliflower Rice Pilaf

Paleo Chicken “Noodle” Soup

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It was another beautiful day in Florida today.  Soup just seemed like a lovely idea on this Presidents Day.  Both kids enjoyed this recipe and my son called the spaghetti squash, lemon noodles.  Ahh, I love that my kids are so much more into veggies lately!

Bowl of Chicken "Noodle Soup"

Ingredients:

1 medium spaghetti squash

2 cups of baby carrots, halved

1 onion, diced

10 green stalks of fennel (no fronds or bulb), in one inch pieces

1/2 pack of frozen chopped spinach, thawed

4 cups of veggie broth

1-2 tsp of garlic

1 lemon, use for zest and juice

1 tbsp. coconut oil

salt, pepper to taste

4 chicken thighs (or 2-3  cups of diced chicken leftovers)

Directions:

Put the coconut oil, carrots, fennel, onions and garlic into a pot over low heat.  Let cook until softened.  Approximately 8 minutes.

Carrots, Fennel and Onion in pan

Preheat your oven to 350 degrees.  Grease a baking dish with butter or coconut oil and put the split spaghetti squash, face down in the dish.  (Scoop out seeds before cooking.)

Spaghetti squash baking in oven

This will cook approximately 30-45 minutes.  Once they are done, shred the flesh with a fork.  Set aside.

Spaghetti squash cooked Spaghetti squash shredded

At this point, either gather your precooked chicken, or pop the thighs in the same baking dish you just used and let them cook in the 350 degree oven for 1 hour.

Finally, add all of the goodies to the pot.  Veggie broth, squash, spinach, seasonings, and chicken when cooked.  Bring to a simmer over medium-low heat for 45 minutes.

Pot of Chicken "Noodle" soup

Right before serving, add the zest of one lemon and the juice afterwards.  Make sure to zest first!  Delish!

Paleo Cauliflower Soup

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Bowl of Cauliflower Soup

I recently had a delicious cauliflower soup for dinner. Give it a try, even my kiddos ate it with minimum fuss. Which, let me tell you, is a major victory in my book!

Ingredients:
2 heads of cauliflower, roughly chopped
2 shallots or 1 onion, chopped finely
3-4 garlic cloves, minced
1 cup water
2 1/2 cups of vegetable stock
1/2 tsp thyme
1/2 tsp parsley
1 bay leaf
2 cups of coconut milk
olive oil
salt
pepper

Cauliflower Soup Close up 2

Directions:

Combine your veggies (including the garlic) in some olive oil and put on a foil lined cookie sheet.  Bake for 30 minutes at 425 degrees.

After baking, put the veggies in a stockpot with the liquids and spices.  Bring to a boil over medium-high heat.  Reduce heat to a simmer and cover.  Cook for 30 minutes.

Cauliflower Soup close up

Take out the bay leaf and then use an immersion blender to blend the veggies and liquids.  Finally, add the coconut milk and blend.  Season with salt and pepper.

Cauliflower Soup in pot

Enjoy!

Cauliflower Soup in kid bowl

Chewy Chocolate Cookies

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It’s Super Bowl Sunday here in the USA!  So, I have been busy cooking all day.  I made some killer chicken wings, which will be coming to the blog soon.  For now though, we needed a dessert for the big game.

This was adapted from The Paleo Mom.  She made Decadent Double Chocolate Cookies here.

Chewy Chocolate Cookie with bananas

Enter Chewy Chocolate Cookies!

Ingredients:

2 small bananas

3 TBSP molasses

2 TBSP honey

1/3 cup Enjoy Life mini chocolate chip morsels, plus an additional 1/2 cup morsels (divided)

2 TBSP coconut oil

1/4 cup cacao powder

1/4 cup tapioca starch/flour

2 tsp vanilla

pinch of salt

1/8 tsp baking soda

Chewy Chocolate Cookie platter

Directions:

Preheat the oven to 350 degrees.  Make sure to line your baking sheet with parchment paper.

Melt your 1/3 cup of chocolate morsels and coconut oil together.  Use a double boiler to melt.

Put bananas, molasses, and honey in the food processor.  Let run for a while until smooth.

Add your chocolate mixture and the vanilla to the food processor and mix.

In a separate bowl, mix the dry ingredients and then add to the food processor.

Finally, stir the additional chocolate chips in the batter by hand.

Use a small cookie batter scoop and make sure to leave plenty of space between each cookie.  I put nine on each cookie sheet.  Once I place all of the scoops on the cookie sheet, I shake the cookie sheet to get the batter to spread out a bit.  Thin cookies turn out better, so aim for 2 inches across or so.  This batter won’t really spread during cooking.

Bake for 10 minutes.  Put the whole parchment sheet on a cooling rack.  Once cooled, use a silicone spatula to put them on a plate and place in the freezer.  Approximately 10 minutes to get them to “gel” further.  I would keep them in the freezer until ready to eat.

Chewy Chocolate Cookie - close up

Paleo Crockpot Chili

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Bring on the cold weather and with it the hot soups.  Today was chili day.  So, this Paleo spin on an original was pretty tasty.  Basically, you are just avoiding the standard beans of Southern chili.  Still plenty of flavor though.  Do your worst Father Winter.

Crockpot Chili raw

(Above pic is pre-tomatoes.)

Ingredients:

1 pound of meat (turkey, ground beef, ground pork) – mine was beef

1 onion and 6-8 mini peppers, diced

3 celery stalks and carrots, diced

14 oz can of Fire Roasted tomatoes

28 oz can of diced tomatoes (run through the food processor until mostly smooth, only slightly chunky)

2 cloves of minced garlic

1/8 tsp of each of the following:  cayenne pepper, cloves, thyme, black pepper, onion powder, allspice, paprika)

1 bay leaf

1 tbsp salt

I browned the meat and onions and peppers in a skillet.   Then threw all of it in the crockpot to steep.  Or commingle.  Or mash up.  Whatever thesaurus phrase you prefer.

Cook over low for 6-8 hours.  Don’t forget to remove that bay leaf!

Crockpot Chili Closeup

Coziness in a bowl.

Paleo Pumpkin Chocolate Chip Muffins

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So good, I made them twice.  That’s right, twice people.  If you know me, I’m usually a one-recipe pony.  Basically, I make something only once and move on to new flavors.  It’s a trait my husband does not like at all.  He claims if he likes it, I never make it again.  Well, the same goes for something he doesn’t like too.  :)

Pumpkin Spice Chocolate Chip Muffins close up

This recipe came from Rubies and Radishes.  Make sure to stop by to see the original recipe here:  Paleo Pumpkin Spice Poppers.

I took all of the goodness and added some chocolate chips.  The first time I made it, I made them into regular-sized muffins.  The second time, minis.  So, feel free to experiment.  It is delish either way.

Ingredients:

1/2 cup butter, melted

1/3 cup honey (if you like the sweeter side of life, use 1/2 cup honey)

5 eggs

1/3 cup pumpkin puree

1 1/2 tsps vanilla

1/3 cup coconut flour

1/2 tsp each cinnamon and nutmeg

1/8 tsp each allspice and ground cloves

1/4 tsp salt

1/2 tsp baking soda

1/2 cup mini chocolate chips (Enjoy Life brand or similar)

Preheat your oven to 350 and grease your muffin tins with coconut oil.

Combine all dry ingredients (keep the baking soda out for now).  Combine all wet ingredients.

Add together.  Let ingredients sit for 5-10 minutes.  (This helps the coconut flour get moist).

Add your baking soda and pour into muffin tins.

Bake approximately 15-25 minutes.  Let cool completely before removing from pan.

Pumpkin Spice Chocolate Chip Muffins pan

Rubies and Radishes had an additional topping you can add.  However, I think they are tasty without the extra goodies on top.  You make the call.  🙂

Pumpkin Spice Chocolate Chip Muffins several in pan

Devils on Horseback

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I took a spin on the traditional Devils on Horseback recipe.  It was great, easy and fast.  Three things that are in my most important TOP TEN.  :)  Plus, the hubs loved them too.  I switched things up a bit so hang in there with me.

Devils on horseback really close

 

 

This couldn’t be easier.  Get yourself some mini sweet peppers.  Wash, cut them lengthwise and deseed.

Mini Peppers

Put a pitted date in between the two halves to make a sandwich, if you will.  Then, wrap in some glorious thick cut bacon.  No toothpicks needed.  They should hold together rather well.

IMG_6237

Bake in a preheated oven under the broiler on high until that bacon is crispy.  Make sure to use a foil lined baking sheet for this one.  They should cook approximately 10 minutes or so depending on thickness of your bacon.

Devils on Horseback up close

 

Chocolate Coconut Popsicles

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Popsicles in January?  It does sound crazy.  But the only thing crazy about it is how delicious they are.  When you use coconut milk the popsicles are deliciously bite-into-able.  (How do you like that word?!)  You know a normal popsicle takes a while to soften up before you can take that first luscious bite?  Well, not so with these.  The perfect firmness in a pop immediately!

Adorable with chocolate coconut popsicle

Both of my children couldn’t wait to eat them two nights in row.  Including Miss Priss above who refuses to eat dinner most nights.  Well, she gobbled it down knowing that she could eat the yumminess in the freezer.  (Which, she helped prepare, by the way!)

You will need a popsicle mold (like this: Mold).  Frankly, it looks like you can’t get the mold I have anymore; which I love.  There are some nifty new kinds (like this:  Squeezy).   But you can also use paper cups with toothpicks for handles.  You know, ghetto style.

Mix the following ingredients together and put in the microwave for 45 seconds.

1 can full-fat unsweetened coconut milk (shake can well) – 13.5 oz

1/2 tsp vanilla extract

1 1/2 Tbsp honey

pinch of salt

Remove from microwave and add:

1/3 cup Enjoy Life mini chocolate chips

Stir to slightly melt chips.

Pour into molds, freeze and enjoy a piece of heaven!

Chocolate Coconut Popsicle

 

Paleo Sausage, Kale, Tomato Soup

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Enjoying a cold Winter day?  For us Floridians, it is downright Arctic here.  What goes better with cold weather than hot, steamy soup?  This fantastic recipe is adapted from Fast Paleo.  It is super flavorful and comforting on cold weather days.  Make a double batch and throw it in the freezer for a busy weeknight down the road.  Or, just eat it for lunch for the next week.  I think that is my plan.

IMG_6153

Fast Paleo calls it Kale + Tomato(ish) Soup but I’m calling it like it is.  It’s full of sausage and there is nothing bad about that.

Here are my prepped veggies getting comfy with the coconut oil.

Raw peppers and onions

This is a hearty soup that you and your family will love!

Paleo Sausage, Kale and Tomato Soup

Squash Pasta

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I LOVE THIS MACHINE. The Paderno Spiral Vegetable Slicer.  There, I said it.  I received this for Christmas, and boy to do you get BANG for your BUCK.  It’s less than $30.  Who doesn’t love a kitchen gadget that can provide hours of fun for your kids?  Don’t believe me, see below:

Ben Spiralizing Squash

On to the recipe.

For two adults, use two large yellow squash (zucchini also works!) and one large carrot.  Run them through the kid-powered spiralizer with the large blade setting.  If you aren’t lucky enough to own a Spiral Slicer, you can julienne or thinly slice the squash and carrots by hand.

Raw Spiral Squash

Preheat a large saucepan with 2 tablespoons coconut oil over medium-high heat.   Add the veggies and 1 teaspoon of minced garlic.  Stir and let cook for approximately 10-15 minutes.

Spiral Squash Cooking

In a separate saucepan, make up a fresh batch of tomato or marinara sauce.  Or, use a high quality brand jarred sauce.  Make sure there are no added sugars or starches to the sauce.

Once the veggies are almost done, add the sauce to the pan and warm it all together.

Spiral Squash with Tomato Sauce

Voila!

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