Monday, November 24, 2014

Paleo Thanksgiving Recipe Round-Up

Thanksgiving is only a few days away, and I couldn't be more excited.  Here are some of my top picks for a Paleo-friendly Thanksgiving feast- without sacrificing any of those indulgent flavors!

Click the title to be taken to each recipe!
 1.  Oven Roasted Broccoli is a quick, easy vegetable that requires little to no prep.  I love the flavor broccoli takes on when it's been roasted- perfect alongside your Thanksgiving turkey!

2.  Crispy Oven Green Bean "Fries" are my favorite vegetable year-round... but also a great way to switch up your holiday sides.  Toss the green beans with olive oil & spices, then stick them in the fridge until your ready to bake.

3.  Paleo Drop Biscuits are almost too good to be true.  They are incredibly light and buttery, yet still hearty and filling.  Add some garlic powder & black pepper to the dough if you want them more savory, or stick with the lightly sweet original recipe for the perfect biscuit to dip in your gravy!

4.  Twice Baked Sweet Potatoes with Pecans  are a Thanksgiving must.  I love how they are pre-portioned & ready to serve in their own potato skin.

5.  Crockpot Caramel Apple Squash  is the perfect side to serve with your turkey.  The squash and apples cook down to a tender mash, and the coconut sugar and butter simmer into the perfect caramelized sauce.

6.   Baked Cinnamon Applesauce  can be done in the oven, or slow-cooked in the crockpot if your short on space.  This makes the perfect side, and can also be served as dessert... I swear it tastes like apple pie filling!

7.  Paleo Pumpkin Pie Bars with Creamy Vanilla Frosting  are the perfect holiday treat.  They're incredibly simple to prepare, and taste just like pumpkin pie- without the hassle of a crust.  

8.  Cranberry Almond Muffins  are filled with the comforting, festive flavors of sweet almond extract and fresh cranberries.  They would be perfect for a light breakfast to save room for your Thanksgiving feast!

9.  Pumpkin Spiced Paleo Granola  is perfect for snacking while dinner cooks.  It's also a great little take-home goodie for your guests.  Wrap it up in plastic serving-size bags, and tie it up with some pretty ribbon.  You can even type up the recipe & attach it, so that they can make some more of their own!

I hope some of these recipes make it to your table!  Either way, I hope you have a wonderful holiday with the ones you love!
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Sunday, November 16, 2014

Crockpot Caramel Apple Squash


 The fall & winter seasons always put me in the mood for crockpot recipes.  And although I love a good slow cooker chili or soup, I decided to switch things up a little by creating a sweet dish in the crockpot.

I wanted to use some cubed butternut squash in a new and festive way, and this is what I came up with.  The butternut squash is slow cooked to sweet perfection, and perfectly balanced by the slightly tart flavor of the apples.  The mixture of coconut sugar & butter simmers into a caramel-like texture that almost reminds me of an apple pie filling.  

Top it with pecans, if you aren't sensitive to nuts, and you've got the perfect dessert.  The flavors are also balanced enough to serve alongside pork chops as a festive side dish.  I think this would be perfect for Thanksgiving in place of your usual "candied yams", or as a new addition to your holiday lineup!

Cooking it in the crockpot just makes things that much easier, and fills the house with the most wonderful smells!  I hope you enjoy my new creation, and please let me know if you try it out.

Ingredients:
  • 2 lbs butternut squash, cubed
  • 1 large apple, diced
  • 2 Tbsp coconut sugar
  • 2 Tbsp grassfed butter or coconut oil
  • 1 tsp cinnamon
  • dash of salt
  • 1/4 cup raisins (optional)

Directions:
  1. Place all of the ingredients, except for raisins, in your crockpot.  
  2. Give it a good stir, and set to cook for 6 hours on low.
  3. At the 5-hour mark, stir in the raisins.  This step is optional, but adds another dimension of sweetness and gives the dish its rich, brown color.
  4. Serve warm, topped with chopped pecans if you like 'em!

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Sunday, November 9, 2014

Paleo Drop Biscuits

 Fact: Everyone loves biscuits.  Right?  I mean, even those who might say they don't- it's probably because they think they shouldn't; because biscuits aren't exactly healthy.  But deep down.... they love biscuits.

I've gotten a lot of great feedback on my Cauliflower Biscuits with Bacon & Jalapeño recipe, and it's become the #1 post on my blog by far.  As much as I love those biscuits-- I do agree with some of the commenters who have compared them to a "jumbo tater tot", "crab cake", or "potato pancake" in terms of texture.  Not that any of those are a bad thing; just not exactly like a true biscuit.

These Paleo Drop Biscuits, on the other hand, are 100% homestyle biscuits.  They don't taste like they're healthy, or like a Paleo version of a comfort food-- they just taste like biscuits:  a lightly sweet  & buttery flavor with a crisp outside and soft, moist inside.  & Because they are homemade as opposed to a can or a boxed mix, they taste even better than any biscuit I've had.

Try these for breakfast with sausage gravy (recipe coming soon) or spread with a little of my 5 Minute Strawberry Jam.  You could also slice them in half to make a breakfast sandwich- or any type of sandwich!  These are also perfect for dipping in your favorite soup, chili, or stew.

I love the simple biscuit recipe- but I think adding some 'extras' would be great too... try garlic or chili powder for something savory, or cinnamon & nutmeg for something sweet.

Let me know if you try these out- and tag me in a picture on Instagram if you do!  Enjoy!

Ingredients:
  • 2 1/2 cups almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup grass-fed butter, melted (or coconut oil)
  • 2 eggs
  • 1 Tbsp honey
  • 1/2 tsp apple cider vinegar
  • 2 Tbsp milk of choice (I prefer canned coconut milk)

Directions:

  1. Preheat the oven to 350ºF.
  2. Add the dry ingredients to a large bowl.
  3. In a medium bowl, combine the wet ingredients.
  4. Add the wet ingredients to the dry mixture about 1/3 at a time, stirring until just combined.
  5. Line a baking sheet with parchment paper, and drop large tablespoons of dough to make 2" biscuits.
  6. Bake for 10-12 minutes, or until the tops are a light golden brown.
  7. Allow them to cool on their cookie sheet for a couple of minutes, and enjoy!

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