Almond Cranberry Chocolate Chip Cookie- Paleo and Egg Free

Currently, we are traveling in South America.  But once again, before heading out to the airport, I prepared some healthy snacks to enjoy during our travels.  This recipe is a slight redo of a recipe I've made numerous times through the years, and we always enjoy them. 

Our initial flight took us from Orlando to Houston to Sao Paulo to Buenos Aries to   Puerto Iguazu, Argentina.  With roughly 30 hours of travel and layovers, I needed to prepare a lot of Paleo friendly snacks to hold me over!  But this was my favorite.  If you want to see where we are now click here.

Almond Cranberry Chocolate Chip Cookie Paleo & Egg Free

2 ½ cups very finely ground almond flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 cup dried cherries or cranberries
1/2 cup bittersweet or semi-sweet dairy-free chocolate chips
1 Tbsp. almond or vanilla extract
1/3 cup honey
1/4 cup plus 3 Tbsp. cold coconut oil (or grass fed butter)

Combine the almond flour, salt and baking powder and mix well.  Sprinkle the almond extract into the mixture.  Pour the honey into the flour and cut into the flour with a spoon to distribute throughout the mix.  Add the coconut oil, cut in with two knives or pastry blender.  Once the oil is well combined with the dough, add in dried fruit and chocolate chips.  Bring the dough together with a spoon or with hands. 

Use tablespoon (not measuring spoon) to scoop up dough, form into 1-1 1/2 -inch balls.  Place on cookie sheet covered with parchment paper, and then flatten the dough out to about 3 inches.  Bake in a preheated oven at 350-degrees for approximately 25 minutes, until the cookies are golden brown.  Wait until they cool before removing them from the pan. Makes 16 cookies.  

Baked Cod with Tomato and Fresh Herbs-Paleo

One of my husband, Alan's favorite fish has always been cod.  Typically, I prepare his serving in a decidedly non-Paleo method topped with a Ritz cracker crumb topping, and enjoy mine with a lemon sauce.  So far I haven't been able to recreate anything that comes close to his preferred topping in a Paleo version.  Wanting to break the mold a little when he brought fish home for dinner recently, I decided to go with some fresh herbs.  We enjoyed it served with mashed rutabagas, green beans and sliced avocados from a newly discovered organic farm.

We haven't seen any freezing temperatures this winter in our area of Florida, so my herbs continue to thrive.  It may be a small potted garden (basil, parsley, sage, rosemary and garlic chives), but I still get a thrill being able to harvest part of our dinner from something I've grown.

1 1/2 pounds cod fillets (or other mild white fish)
2 tsp. olive oil
2 tsp. fresh lemon juice
15 oz. organic canned diced tomatoes
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
2 Tbsp. capers
Sea salt and pepper to taste, if desired

Preheat oven to 350 degrees.  Combine olive oil and lemon juice, and pour over the fish.  Bake fish until it is flaky, about 20-25 minutes, depending on the thickness of the fillets.  Cook the tomatoes in a saucepan for about 5 minutes to thicken/reduce the liquid.  Just before serving, add the parsley, basil capers, and salt and pepper, if using.  Serve sauce over the top of the cooked fillets.  Makes 4 servings.

Chicken with Sun-Dried Tomato and Basil

Recently, I spotted a recipe for chicken prepared with sun-dried tomatoes over at Cassidy's Craveable Creations.  Planning on making this for dinner, I had all the necessary ingredients on hand.  Problem was I got side-tracked with projects, and it was way past time to start preparing dinner.  Even though Cassidy's recipe was going to go together relatively fast, I wanted something close to instantaneous.  The following filled the bill.  My herb garden is continuing to thrive, so the fresh basil and parsley were on hand to add a punch.  We love anything with sun-dried tomatoes,and this was a winning combination we will be calling up for repeat performances.

4 boneless,skinless chicken thigh, cut in large chunks
1-2 Tbsp. coconut oil
1 pound cremini (baby bella) mushrooms. sliced
1/2 cup sliced sun-dried tomatoes (bottled in olive oil)
1/2 cup canned (shaken) full fat coconut milk
1/2 cup fresh basil, cut in strips
1/4 cup fresh parsley, chopped
1/4 tsp. sea salt (or to taste)

Saute chicken pieces in oil until slightly browned, add mushrooms to pan and continue to cook with the pan covered until the chicken is cooked through and the mushrooms are tender, about 10 minutes.  Add the sun-dried tomato and coconut milk, cook for about 5 minutes with the lid off the pan to cook down the coconut milk.  Just before serving, add the basil, parsley and salt.  Combine and serve.  Makes 4 servings. 

Sweet Potato Salad with Bacon and Avocado-Paleo

Sunday we went to a Super Bowl Party, hosted by friends, who also follow the Paleo diet.  Dinner for eight guests consisted of roast chicken with onions, spare ribs, tossed green salad and cole slaw with cranberries, walnuts and a homemade poppy seed dressing.  Yum!!

 Planning to bring my sweet potato salad, I went to my blog to find the recipe, and found I had never posted it!  So wanting to amend that omission, the following is being added.  I also made my Paleo Almond Sesame Crackers to go with a dip the hostess was preparing.  Great food and friends made for a wonderful evening.

5 small to medium sweet potatoes
1/4 cup sweet onion, chopped
1 stalk celery, chopped
1 avocado, cut in 1/2 inch cubes
4 slices crisply cooked uncured bacon, chopped
1/4 cup olive oil
2 Tbsp. fresh lemon juice
1 tsp brown mustard (delete for AIP)
1/4 tsp. sea salt
1/8 tsp. pepper (delete for AIP)

Cover whole sweet potatoes with water in large sauce pan, bring to a medium boil and cook until they are just tender.  This will be around 30 minutes from the time the water starts to boil, but the exact cooking time depends on the size of the potatoes.  When they are ready a sharp knife will go easily into the potato.  Once the potatoes are ready, pour off the hot water, add cool wat, er and several ice cubes to the pan to stop the potatoes cooking.  You may need to do this a few times.  Meanwhile, the bacon can be cooked and drained, but set it aside to add at the end.

When the potatoes are cooled, peel them and cut into 1/2-inch cubes.  Celery and onion can be added to the potatoes.  In a separate bowl, combine the dressing ingredients, whisk until well combined.  Pour the dressing over the potatoes and toss gently.  Just before serving, prepare the avocado (so it doesn't turn brown), add the avocado and bacon to the potatoes, combine and serve.  Makes 6-8 servings.  Shared with: Corn-free Everyday Link PartyFat TuesdayGluten Free Wednesdays,
Allergy Free WednesdayPaleo AIP Recipe RoundtableReal Food Fridays

Sauteed Red Cabbage with Apple-Paleo

In pursuit of trying new foods, we've recently enjoyed purple sweet potatoes, kohlrabi and rutabaga.  Freshly brewed tea made with the succulent petals of Jamaican hibiscus hip flowers was a tangy refreshing drink.  All the experiments have been successful, and luckily, my husband is open to trying new things.  

Mashed rutabagas are going to be on our menu on a regular basis now.  They are mild-flavored, and a perfect substitute for mashed potatoes.  Even though we both love mashed cauliflower and butternut squash, it's nice to have another option.  For this dinner we enjoyed the rutabagas with a sage, garlic pork roast, and red cabbage with a new twist.  Red cabbage is rich in vitamins A,C and K, as well as potassium and manganese. It's also a great source of polyphenols and beta-carotene,   The cabbage apple combination works well with the background hint of bacon from the fat, and the tang of the sweet and sour from the honey and apple cider vinegar is a perfect compliment.  

1/2 head small to medium red cabbage, core removed, thinly shredded
1 organic apple, peeled and sliced thinly
2 Tbsp. bacon fat (from uncured bacon) or coconut oil 
2 Tbsp. apple cider vinegar
2 Tbsp. honey or maple syrup
1/4 tsp. sea salt (or more to taste)

Melt fat or oil in large fry pan then add apple slices, Saute the apples for a minute or two, then add the cabbage, toss to cover cabbage with the fat, then cover pan.  Cook for about 5 minutes, add the vinegar, honey and salt.  Cover pan and cook another few minutes until tender.  Makes 4 servings.
Share with: Fat TuesdayAllergy Free WednesdayGluten Free WednesdaysReal Food Fridays,
Paleo AIP Recipe Roundtable

JK Grain-Free Gourmet Granola and GG Bites Review

As a child, and even as an adult, one of my favorite candies was always the small   rectangular sesame honey bites.  I had stopped enjoying these little nuggets a while back, as I tried to incorporate healthier treats into my diet.  The top ingredient, after sesame seeds, was refined sugar followed by corn syrup, with honey trailing in at the end of the list.  I recently received an updated paleo-friendly version of my old favorite from jk grain-free gourmet, GG Bites.  First off, I had a hard time not consuming the whole bag myself.  I wanted to be able to share some with others to get their opinion as well.  So using great restraint, I set some aside (out of sight, so I wouldn't be tempted) to share with some friends, and of course, my husband.  The reviews were all positive.  On top of having a wonderful sesame crunch, these goodies are made with a combination of almonds and sunflower seeds, sweetened with honey and organic coconut nectar, all non-GMO.  I was tasting testing the Original, but they also have Chocolate, Crushed Chili & Cayenne, Ginger & Black Pepper and Cranberry.  Wow, they all sound irresistible!

When we are not traveling, I typically make my own paleo granola at home, and I do soak and dry the nuts before combining them, jk gourmet does not take this step, but that being said, this is a very tasty granola.  It has been impossible for me to find a grain-free granola as we travel, until now.  jk gourmet produces a full line of paleo-friendly granola.  I was tasting the Cranberry Cashew variety, but they make other intriguing flavors, like Fig & Apricot or Blueberry & Black Currant.  There are seven flavor variations available.  My husband said he liked it best as a trail mix, a friend enjoyed her portion with yogurt, and I tried some with yogurt, some with almond milk and some plain, they were all good!

Just a note, I didn't receive any compensation for writing this review.  These are tasty products, and there is a need for paleo-friendly products in the market place.  I wish them success.

jk gourmet is available for U. S. orders to be shipped from Florida or Canadian orders to be shipped from Toronto.  Check out their website here.  Or call 1-800-608-0465 or e-mail them at

Paleo Lemon Pepper Chicken

With over 300 recipes on this blog, I would guesstimate that somewhere close to 20% of them have  chicken as the primary ingredient.  Probably not really that many, but seems as though I start numerous blogs with the opening line, "another chicken recipe".  Historically, we have eaten chicken frequently because it is not only easy to create such a diversity of flavors with this meat as a base, but typically it is one of the least expensive proteins (with the exception of eggs).  Turns out that even though we have made the transition to organic, pastured, non-GMO verified chicken, it is still the best buy at the meat market.  As with most of  my recipes, I'm looking for simplicity.  This takes a little time for the chicken to sit in the marinade, but you aren't going to get a much easier prep.  We enjoyed it with mashed cauliflower, sauteed carrots, zucchini and onions, and a tossed salad with an apple cider salad dressing.

4 boneless, skinless chicken thighs
1/4 cup fresh lemon juice
3 Tbsp. extra virgin olive oil
2-3 garlic cloves, minced
Zest of one lemon
1/4 tsp. sea salt
1/2 tsp. fresh ground pepper (omit for AIP)
To thicken sauce
1 tsp. tapioca starch (optional)

Thin slices of lemon and parsley for garnish

Combine all the marinade ingredients and pour over the chicken.  Let it marinade for at least one hour two is even better.  Place the chicken in a fry pan along with the marinade over medium heat.  Place the chicken in a fry pan with a lid along with the marinade, cook over medium heat until chicken is cooked through (roughly 10 minutes).  The sauce is served with the chicken, so if you would like to thicken it, mix the tapioca in a small bowl with a tablespoon or so of the sauce, and then add it back into the pan, mix well, bring to a low boil to thicken, then serve.  Makes 2-4 servings.  Garnish with lemon slices and parsley.
Shared with: Fat TuesdayGluten-Free WednesdaysReal Food FridaysGluten Free Fridays,
Paleo AIP Recipe RoundtableCorn-free Everday Link Party