Almond Crepes with Sauteed Apples-Paleo

almond flour crepes
Over the next few post I will probably be coming up with more apple recipes.  As we passed through North Carolina, we bought a bushel of Cameo apples.  From this fall's crop, they are sweet, crisp and just plain wonderful for either eating or cooking.  They're a great snack eaten plain or with a bit of nut butter, but they rise to another level when used in a dish like this.

We'll be sharing apples with friends and family as we move south, but that is still a lot of apples to go through.  It's a wonderful dilemma to have!

Crepes
2 eggs, room temperature, beaten
2 Tbsp. almond milk (or coconut milk)
1 Tbsp. coconut oil, melted
2 Tbsp. maple syrup
1/4 cup almond flour
2 Tbsp. tapioca or arrowroot
1 tsp. cinnamon
1/4 tsp. baking soda
1/4 tsp. sea salt
Additional coconut oil for cooking.

Topping
4 medium organic apples, peeled and thinly sliced
2 Tbsp. coconut oil
2-4 Tbsp. coconut sugar
1/4 cup raisins or dried cranberries (optional)
1 tsp. cinnamon
1/8 tsp. sea salt

For crepes, combine liquid ingredients in a blender, then add almond flour and tapioca.  Mix well   Heat a 9-inch fry pan over medium heat, pour scant 1/4 cup in bottom of pan coated with 1/2 tsp. coconut oil (or more if needed) with each crepe or as needed.  Cook for about 2 minutes on each side, or until done.  Makes 4 crepes.

In 12-inch fry pan over medium-low heat, add coconut oil, then add sliced apples and raisins.  Cover pan and cook for about 15 minutes, add sugar, cinnamon and salt and then continue cooking with cover until apples are tender.  Place a tablespoon or two inside crepes and then top with apples.
Shared with: Fat TuesdayAllergy Free WednesdayGluten free Wednesday



Paleo Sauteed Cabbage and Carrots

Several months ago, we started enjoying thinly sliced, sauteed cabbage as a paleo "spaghetti."  The recommendation had come from my friend, Gloria.  We have a lot more cabbage in the house now, and recently I hit on a super simple, yet tasty side dish for using up that extra bit of cabbage I may now have left in the refrigerator. 
This works well with a lot of entrees but we generally serve it with pork.  The sesame seeds are a nice addition, but eliminate them if you're following the AIP protocol. This goes together quickly.  I prefer sweet onions, if they are available, but any onion will work.


1/2 head green cabbage, thinly sliced
1 carrot, grated
1/2 medium sweet onion, thinly sliced
2 Tbsp. olive or coconut oil
1/2 tsp. sea salt (or to taste)
2 Tbsp. sesame seeds, toasted (omit for AIP)

Saute onion for 2-3 minutes in oil, add cabbage and carrot, continue cooking until soft.  If desired, toss in sesame seeds.  Season with salt to taste.  Makes 4-6 servings.
Shared with: Fat TuesdayAllergy Free WednesdayReal Food FridayPaleo AIP Recipe Roundtable

Paleo Apple Cranberry Crisp

paleo apple crisp
Currently, we are moving through Virginia.  In  addition to gorgeous golden, deep orange and scarlet leaves fluttering on the trees as we drive through the mountains, it's apple season.

Preparing an Apple Crisp was one of the first things that came to mind.  This would probably be even better if you have a scoop of "ice cream" to put on top.  I'm not making "ice cream" on the road, but just saying it would be a nice touch, maybe coconut cinnamon with a touch of rum.  Like the sound of that, I might have to try that when we get back home to my ice cream machine.  This is excellent on its own though!

Filling 
5 organic medium apples, peeled and thinly sliced
1/4 cup dried cranberries
1/4 cup coconut palm sugar
1 Tbsp. lemon juice
1 Tbsp. tapioca flour
1/2 tsp. cinnamon
dash of sea salt
Topping
1 cup walnuts, chopped
1/3 cup almond flour
1/4 cup coconut sugar
3 Tbsp. melted coconut oil
1/2 tsp. cinnamon
1/8 tsp. sea salt

Toss apple slices with lemon juice, then add remaining filling ingredients.  Combine well and pour into an 8 X 8-inch pan.  Combine topping ingredients and sprinkle over the top.  Place in preheated 350 degree oven for 30-40 minutes until apples are tender and top is crispy.  Makes 4-6 servings.  Shared with: Fat TuesdayAllergy Free WednesdayGluten Free WednesdayReal Food Friday

Chicken Stew with Butternut Squash and Kale

chicken with squash and kale
We're taking a break from seafood this week, which have been eating so much of lately.  The following recipe is quick and tasty, and perfect for the chilly evenings that will be coming soon.  We've already had a few evening is the 50's as we moved through Maryland and Virginia.  Produce markets are selling pumpkins and freshly harvested apples, and some of the leaves are starting to change color, a big departure from what is being experienced back home in Florida, where temperatures are still in the high to mid 80's.  We are not missing the heat!


2 pounds boneless, skinless chicken thighs, cut in chunks
2 medium onions, diced
2 cloves garlic, minced
2 Tbsp. olive oil
1 medium to large butternut squash, peeled and cut in 1" chunks (seeds removed)
1 bunch kale, chopped
2 tsp. cumin (omit for AIP)
2 tsp. tumeric
1/2 tsp. sea salt (or to taste)
3-4 cups homemade or gluten free chicken stock

Saute chicken, onions and garlic in olive oil until done, then add remaining ingredients.  Cook over medium-low heat with lid on pan until squash and kale are tender.  Amount of stock used will depend on how soupy you would like the stew to be.  Makes 6 servings.
Share with: Allergy Free WednesdayGluten-Free WednesdaysReal Food FridaysPaleo AIP Recipe Roundtable,





Paleo Shrimp with Mango Salsa

Over the past weeks the only recipes I have shared have had something to do with shellfish, but that is what we have been eating.  Lots and lots of shellfish.  We're trying to, and succeeding, in maximizing our enjoyment of the local products.  Of course, mango is not local, but it combines well with the shrimp, and helped us deviate from our more typical shrimp scampi type recipe.  With some steamed broccoli and a tossed salad, this dinner came together very quickly.

1 pound large or jumbo shrimp, cleaned and deveined
2 cloves garlic, minced
1-2 Tbsp. olive oil
Salsa
1 mango, cut in small cubes  (or 1 ½  cup frozen mango, defrosted)
1/3 cup pineapple, chopped
1 Tbsp. cilantro or parsley, chopped
1 Tbsp. Balsamic vinegar
1 Tbsp. olive oil
2 tsp. grated fresh ginger root (or more to taste)
1-2 Tbsp. red pepper, chopped (optional, omit for AIP)

Combine the salsa ingredients and set aside.  Saute the garlic in oil and when it is done, add shrimp to the fry pan.  Cook for 2 minutes on one side then flip and cook another 1-2 minutes (depending on size of the shrimp) until done.  Be careful not to overcook the shrimp.  The salsa can be served room temperature or you can remove the shrimp from the pan, add the salsa to the fry pan and heated it up briefly, and pour it over the shrimp. Shared with: Gluten Free WednesdaysAllergy Free WednesdayPaleo AIP Recipe RoundtableReal Food Fridays


Scallops with Sun-dried Tomatoes and Basil-Paleo

paleo scallops recipe
As we continue to drive up the southeastern coast we stopped for several days in Chincoteague Island.  In addition to biking numerous times through the National Wildlife Refuge, I concentrated on wildlife photography and my husband, Alan, took advantage of the peaceful, but beautiful scenery to do some plein air paintings.  On Saturday mornings, mid-April through November, a farmer's market is held at the Chincoteauge Cultural Alliance Headquarters.  Selling seafood, fruits, vegetables, herbs and an assortment of non-food items, we knew we didn't want to miss this event.  Scallops, oysters and shrimp were included in our purchases for the day.  Arriving home (our RV) after a very full day, I wanted something that was close to an instant dinner.  The following recipe filled the bill deliciously.  Served with the freshly picked green beans and a salad, dinner was on the table in about 15-20 minutes.  The scallops cook very quickly, so make certain the rest of your dinner is ready to go before starting the scallops.  If you'd like to see where we are now, you can follow us at The Traveling Manatees.

1 pound sea scallops (remove remaining muscle, if still present)
4 cloves garlic, minced
2 Tbsp. grass-fed butter or ghee,
1/4 cup oil packed sun-dried tomatoes, chopped
2 Tbsp. fresh basil, chopped

Saute garlic in butter until done then add scallops to the fry pan.  Add the sun-dried tomatoes at the same time.  Cook for 2 minutes on one side then flip and cook on the other side for about another 2 minutes until cooked through.  Just before serving toss in the fresh basil.
Shared with: Fat TuesdayGluten-Free WednesdaysAllergy Free WednesdaysReal Food Fridays


Paleo Mussels Marinara with Spaghetti Squash

paleo mussels marinara
Having secured a wonderful variety of seafood at the Bluffton Oyster Company, not far from Hilton Head Island, we've been enjoying our purchases over the past week.  The following was a notch up from our typical steamed mussels.  In the name of convenience, I microwaved the spaghetti squash, which is more energy efficient, and less time consuming, but if you have the time, roasting the squash provides a better quality end product.  We will be eating a good deal of seafood over the coming weeks as we continue driving north along the coastal waterways, frequently combined with  fresh produce we find along the way.

1 pound mussels, scrubbed and debearded, discard any that are cracked or, if they are open, tap on them, if they do not close when you tap on them discard them
2 large organic tomatoes, peeled
2 cloves garlic, minced
1 shallot, minced
2 Tbsp. olive oil
1/2 cup white wine
1/2 tsp. fresh oregano
1 Tbsp. fresh basil, chopped
Sea salt to taste
Fresh ground pepper to taste
1 medium spaghetti squash

Place mussels in a large saucepan in a steamer basket.  Pour the wine in the bottom of the pan and
bring to a low boil, cover the pan and steam mussels until they open, about 5-6 minutes.  Remove all the mussels that have opened and set them aside, cook any remaining closed mussels for a few minutes more, if they still do not open, discard them.  Save the cooking liquid (this will be a combination of the wine and the liquid given off by the mussels as they cook).  Cook it over medium heat, until it is reduced to 1/4 cup, remove from heat and set aside.  Once the cooked mussels have cooled, remove them from the shells, and set them aside. 

In a large fry pan, sauté the garlic and shallots in olive oil until soft, add tomatoes, cook until done.  The final step only takes about one minute, so once the spaghetti squash is ready, scrape the squash from the shell with a fork.  Add the mussels, reduced wine/broth, oregano, basil, salt and pepper to the tomato/garlic mixture, reheat if necessary and serve over the top of the spaghetti squash (or paleo spaghetti of your choice).  Makes 2 servings. 
Shared with: Fat TuesdayGluten-Free WednesdaysAllergy Free WednesdayReal Food Fridays