Chocolate Mouse- Paleo

chocolate mousse-paleo
We are coming up to Thanksgiving in a couple of days, and this may not be the type of recipe you would plan to make for the Holidays.  But, not everyone enjoys traditional pumpkin or pecan pies, and for readers outside of the U. S., I thought it would be nice to offer a simple, tasty dessert.  This is a treat that we have enjoyed countless times and frequently serve to guest.  Typically, we will enjoy it topped with coconut whipped cream, but I decided to skip that when making it this time.  The recipe takes only a few minutes to prepare, it just requires a little patience for the gelatin to set.  I prefer using Grade B maple syrup when it is available.  It provides a richer, mellower sweetness than the Grade A, but that works too.  Hope you enjoy it as much as we do!

1 can (14 oz.) coconut milk
1/4 cup maple syrup (Grade B, if available)
1 Tbsp. gelatin (I use Great Lakes)
1/4 cup cocoa powder
dash of sea salt

Pour coconut milk in a medium sauce pan, bring to a low boil.  Sprinkle gelatin over the top, and then mix in with a whisk until thoroughly dissolved.  Stir in syrup, cocoa powder and salt.  Pour through a small sieve (to remove any undissolved gelatin or cocoa) into custard cups.  Place in refrigerator for 1-2 hours until set.  Makes 4 servings.  Top with coconut whipped cream, if desired.

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Coconut Macaroons-Paleo

paleo macaroons
Recently craving some macaroons, my friend, Gloria Apple, forwarded the recipe she had tweaked.  I altered it a little bit further for our tastes.  The following is a moist, perfectly sweet macaroon.  For something a little different, the addition of mini chocolate chip takes them to another level.  Originally prepared to be enjoyed  during Passover, the traditional sweet contains no flour and uses only egg whites for leavening.  But the treat is now enjoyed the world over, year-round.  These were a winner with all my taste testers!

3 cups organic shredded unsweetened coconut (medium cut, if available)
4 egg whites, beaten until stiff
1/4 cup raw honey
1/4 cup maple syrup
2 tsp. almond extract
1 tsp. vanilla extract
1/8 tsp. fine sea salt
1/2 cup mini chocolate chips, dairy-free (optional)

Preheat oven to 350 degrees.  Cover cookie sheets with parchment paper.  In a large bowl, combine  honey, maple syrup, almond and vanilla extract and salt.  Mix well, then add the coconut and mix thoroughly.  In a separate bowl, beat egg whites until stiff, fold them into the coconut mixture.  Spoon a heaping teaspoon (not measuring spoon) onto the cookie sheet.  Shape into a firm mound with you fingers.  Bake until lightly golden brown, about 15-20 minutes.  Makes about 45 cookies.
Shared with: Fat TuesdayAllergy Free WednesdayGluten-Free WednesdaysReal Food Fridays

Basil Zucchini Chicken- Paleo

paleo chicken
Another chicken recipe!  But we do tend to eat chicken frequently, and we enjoy having our menu mixed up a bit, so I'm always trying to figure out different ways to prepare it.  Also there is the issue of what happens to be on hand.
With this dinner, I was trying to empty our the refrigerator.  So a little bit of this, a little bit of that and next thing you know we are sitting down to a very tasty dinner.  From beginning to end, it took less than 30 minutes, and that included the salad that was prepped while the chicken broth was reducing to enhance the flavor.  As another one pot meal, the cleanup is as easy as the preparation.  Steamed broccoli was a super easy side to serve with it.

4 boneless, skinless pastured chicken thighs or chicken tenderloins, cut in large chunks (about 1 pound)
1-cup gluten free or homemade chicken stock
2-3 medium organic zucchini, 1/2 inch slices
3/4 cup roasted cashews (optional, delete for AIP)
1/2 medium onion, chopped
1/4 cup basil, chopped
1/4 cup parsley, chopped
1 Tbsp. olive oil
1/4 tsp. sea salt or to taste
Pepper to taste (delete for AIP)

In a 12-inch fry pan, saute onion in oil until tender, add chicken broth and chicken to pan over medium heat until chicken is done and broth is reduced to about 1/4 cup.  Add zucchini and cook an additional 4 minutes, then add cashews, basil, parsley, salt and pepper.  Then serve.  Makes 4 servings.  Shared with: Fat TuesdayGluten Free WednesdaysAllergy Free WednesdaysPaleo AIP Recipe RoundtableReal Food Fridays

Paleo Apple Clafouti

paleo clafouti
Clafouti is a dessert we enjoy from time to time because it is so easy to put together, and it's not super sweet, which we generally prefer.  Traditional clafouti is made with cherries, and I have a paleo version for that here.  The apple version is a little more work, because the apples have to be peeled and sliced, and then cooked, but it still goes together rather quickly.  After all, we are only talking about 2 apples for this recipe, so it's not like making an apple pie.

If you're unfamiliar with clafouti, it has a texture that is a cross between a custard and a cake, so it is very moist.  It reminds me of bread pudding plus the fruit.  No matter which fruit you decide to use it's yummy!

2 large apples (about 2 1/2 cups) peeled and cut in thin slices (use organic, if available)
1 Tbsp. coconut oil
1/2 tsp. cinnamon
1/2 tsp. powdered ginger
1/8 tsp. nutmeg
Pinch of sea salt
1/3 cup almond flour
1/3 cup tapioca flour
1/4 cup coconut sugar (more, if desired)
3 eggs, beaten
1 cup unsweetened almond milk (or other non-dairy milk of choice)
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. powdered ginger
1/8 tsp. nutmeg
1/8 tsp. sea salt
Additional coconut oil for baking pan.,

Preheat the oven to 350 degrees.  Melt 1 Tbsp. coconut oil in fry pan and then add apples and spices, stir well.  Cook with a cover over medium low heat until the apples are tender, but not mushy (roughly 10-15 minutes).  While apples are cooking combine the dry ingredients for the batter in one bowl, and the eggs and milk in another bowl. Use an electric beater to combine the wet and dry ingredients.

Spread a small amount of coconut oil on the sides of an 8 X 8 inch pan.  Spoon apples into pan and  spread them over the bottom of the pan.  Pour batter over the apples, and then place pan in the preheated oven.  Bake for 50-60 minutes, or until knife inserted in center comes out clean.  Makes
4 servings.   Shared with: Fat TuesdayGluten-Free WednesdaysAllergy Free WednesdaysReal Food Fridays

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!

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.

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 WednesdayReal Food Fridays

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