Paleo Strawberry Crumble

strawberry crumble gluten freeStrawberries have been in season in Florida for a couple of months now, so we've been enjoying them on a regular basis.  This past week organic strawberries were on sale for half price, so I stocked up, and have them frozen for smoothies and future desserts.  There are so few ingredients in this recipe, it goes together quickly.  I recommend letting it cool down bit before diving into it, so you can enjoy the wonderful flavor of the strawberries.  It can be served with coconut whip cream or coconut ice cream, if desired. 

Filling
3 cups organic (if available) strawberries, hulled, quartered or halved depending on size
2-4 Tbsp. organic coconut palm sugar or honey (to taste, depending on sweetness of berries)
1/2 Tbsp. tapioca starch (arrowroot should work also)
Pinch of sea salt
Topping
1/2 cup pecans, finely chopped
1/4 cup almond flour
1/4 cup shredded unsweetened coconut
2-4 Tbsp. maple syrup or honey (to taste)
3 Tbsp. melted coconut oil
1/8 tsp. sea salt

Preheat oven to 400 degrees.  In a medium bowl combine the strawberries, coconut sugar and starch.  Transfer fruit to 4-7oz. ramekins or 1-quart casserole.  In a food processor chop pecans, then in a bowl combine with almond flour, coconut, maple syrup and salt.  Combine well and then mix in the coconut oil.  Sprinkle the topping over the fruit.  Bake until the top is brown and the fruit is tender, about 30 minutes.  Makes 4 servings.
As you can see from the photo, the fruit boils up to the top of the ramekins, and then drops down substantially after it has cooled.  You may want to place a cookie sheet under the ramekins or casserole dish to minimize cleanup, in case the fruit overflows.
Shared with: Fat Tuesday, Allergy free WednesdaysGluten free WednesdaysReal Food Fridays,
Gluten Free Fridays, Whole Food Fridays

Paleo Tropical Grilled Tuna

grlled tuna paleo
The following recipe is one we enjoy frequently.  Now that my herbs are thriving, I have fresh cilantro on hand, so it's time to put this one back on the menu rotation.  We served it with green beans and mashed cauliflower.  Dessert was a
Paleo Strawberry Crumble  We grilled the fish but if you don't want to light up the grill, a well-oiled grill pan will work also.  Most importantly, do not overcook the tuna, it will become tough and tasteless.  Another note, ginger keeps best, after initial use, if placed in the freezer.  Store in a freezer bag, for future recipes grate off the amount of the root needed (while still frozen). 

1 pound 1-inch steak of tuna (wahoo or mahi mahi  would work also)
1/2 cup orange juice
1/4 cup lemon juice
1/3 cup olive oil
1/4 cilantro, chopped
1 Tbsp. coconut aminos
1-inch piece of ginger, minced or grated
2 cloves garlic, minced
Fresh ground pepper (omit for AIP)

Combine all the marinade ingredients in a bowl and transfer to a zip top plastic bag.  Place the steak in the bag and let the fish marinade for at least an hour.  Place the tuna filets on the hot grill for 1 1/2 - 2 minutes per side.  Tuna is best served medium rare.  If using one of the other recommended fish, cook for slightly longer, or until fish flakes easily.  Makes 2-3 servings.
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Paleo Chicken, Sausage and Kale Soup

chicken, sausage and kale soup
Even though the temperatures in Florida have been in the 70's and 80's (my apology to northern readers), we always enjoy a nice soup.  The following came together in less than 30 minutes.  As the soup is cooking you can put together a salad; and you have a full dinner on the table before you know it.  The sausage we used for the soup came from a local farmers market vendor selling grass fed beef and organic pork sausage flavored with fennel seed, white pepper and sage.  The sausage was fantastic and I'm sure contributed to the success of the soup.

1/2 pound mild sausage, removed from casing (for AIP make sure sausage does not contain nightshades.)
4 chicken thighs, boneless and skinless, cut in large chunks
2 Tbsp. olive oil
4 cups homemade or gluten free unsalted chicken stock
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 cups baby carrots, cut in chunks if desired
6-8 cups kale, large chop
1/2 tsp. sea salt (or more to taste)

Saute sausage and chicken in oil over medium heat in a covered pan for several minutes until cooked through.  Remove meat from pan, set aside.  Add onion and garlic to same pan, cook a few minutes until tender (add more oil, if necessary.)  Return meat to pan, add broth and carrots.  Continue cooking until carrots are almost tender, add kale to the pan.  Cook another few minutes until kale is tender, season with salt to taste, serve.  Makes 3-4 servings.
Shared with: Fat Tuesday, Allergy Free WednesdayGluten Free Wednesdays,
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Paleo Cherry Clafouti

cherry clafouti made with almond flour
Clafouti is a French baked fruit dessert that can be put together in just a couple of minutes, though it requires a little planning because of the 1-hour baking time.  Traditionally, the dessert is made with black cherries but peaches, plums, mangoes, pears, even apples will work.

We prefer the cherry version, lightly sweetened with honey.  It's  tasty hot, warm or cold.  If you like, top with a little whipped coconut milk.


2 1/2 cup dark pitted cherries (frozen, defrosted are fine, but remove extra liquid)
3 large eggs
1 cup unsweetened almond milk
1/3 cup almond flour
1/3 cup tapioca flour
1/3 cup raw, organic honey (a little more for a sweeter dessert)
1/2 tsp. almond extract
1/8 tsp. fine sea salt

Preheat oven to 350 degrees.  Spread coconut oil on bottom and on sides of 8"X8" pan.  Place cherries in bottom of  pan.  Combine remaining ingredients and pour over the cherries.  Bake for 50-60 minutes until knife inserted in center comes out clean.  Makes 4-6 servings.
Shared with: Fat TuesdayAllergy Free Wednesday, Gluten Free Wednesdays,
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Paleo Chocolate Almond Butter Treat

chocolate with almond butter
The following is a recreation of a recipe I posted almost a year ago, Paleo Chocolate Walnuts.

There is almost always a container of these healthy treats sitting in the refrigerator.  The use of almond butter instead of walnuts, raisins, coconut, etc., so changes the look, prep and taste of the original, it seemed appropriate to post a new blog.  They can be a 2-layer treat by adding cocoa powder to half of the mixture, a marbled snack can be created by adding the chocolate layer while the nut layer is still soft, or eliminate the cocoa powder and have an almond butter treat.  You can also double the cocoa (or more if desired) and have the entire recipe as totally chocolatey and nutty.  So 4 different ways to enjoy this easy treat!

1/2 cup almond butter (crunchy, if you like) or nut/seed butter of your choice (unsalted)
1/2 cup coconut oil, melted
1/4 cup honey
1 tsp. vanilla extract
Sea salt to taste
2 Tbsp. unsweetened cocoa- added to half of the above mixture (optional)
  
Combine nut butter, coconut oil, honey, vanilla and salt (to taste) in a small sauce pan over low heat.  Combine all ingredients well.  Fill mini cupcake pan with liners half full with the nutty mixture.  Place in refrigerate for one hour (or more if needed) to set.  Once the bottom layer has set add the cocoa to the remaining half of the mixture (reheat, if necessary), spoon the chocolate mixture over the nutty mixture.  Place back in the refrigerator to set the chocolate layer.  They will need to be stored in the refrigerator in a covered container unless you maintain your house temperature in the low 70’s.  Makes about 18.
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Paleo Stuffed Eggplant

Eggplant is one of our favorite vegetables, as can be seen by looking through this blog and noting the large number of eggplant recipes.  Luckily, I'm not sensitive to the nightshade family, but if you are, bypass this recipe and click back to a previous posting.  This was served with a bok choy, carrot and onion saute along with a salad of spring mix, jicama, tangerine and walnuts and a Cilantro Lime Salad Dressing.  We don't typically have a dessert with dinner but this evening I made a  Paleo Cherry Clafouti
1 med. to large eggplant
1/2 pound grass-fed beef
3-4 ripe organic tomatoes, chopped (or 15 oz. can)
1 med. onion, chopped
4 cloves garlic, minced
1-2 Tbsp. olive or coconut oil
1/4 cup fresh parsley, minced
1 tsp. dried oregano
1 tsp. cinnamon (optional)
1/2 tsp. sea salt (or more to taste)
1 cup crumbled feta cheese (if tolerated)

Brown ground beef in one fry pan, while sauteing onions and garlic in another pan in the oil until tender.  Scoop eggplant out of the skin, leaving a 1/4 inch shell.  Chop the eggplant, add to the fry pan along with the tomatoes and the cooked ground beef,  in with the onions and garlic.  Cook over medium heat until tomatoes and eggplant are tender.  Add parsley, oregano, cinnamon (if using) and salt.   Put the eggplant shells into a casserole dish (lined with foil for easy cleanup.)

Scoop the beef and veggie mixture into the shells.  Bake in a preheated 350 degree oven for 40 minutes or until shell is cooked.  If tolerated, top with 1 cup of feta cheese sprinkled over the top of the shells before putting the eggplant in the oven.  Makes 4 servings.
Shared with: Fat Tuesday, Allergy Free Wednesday, Whole Foods Friday

Paleo Shrimp with Mushrooms and Sugar Snap Peas

Sugar snap peas is a vegetable which seems to be available for a very short window of time.  Finding them in the market recently, we enjoyed them as a side dish, but I was inspired to take them to a new level.  The following combination came together easily.  If sugar snap peas are not available, I think snow peas would work well also, the flavor profile would just be a little different.  We enjoyed it served over spaghetti squash, but julienned zucchini or summer squash would work.  I made half of the recipe with coconut milk and half without, just to taste the difference.  It was good both ways, so you decide.  

1 pound large shrimp, peeled and deveined
1/2 pound baby bella mushrooms, sliced
1 pound sugar snap peas
4 large garlic cloves, minced
1-2 Tbsp. finely minced fresh ginger (or more to taste)
2 Tbsp. shallots, minced
2 Tbsp. coconut oil
1/4 tsp.sea salt (or to taste)
1/2 cup organic canned coconut milk, shake well before opening (optional)

Roast or microwave spaghetti squash.  Adjust timing accordingly, the topping for the squash takes less than 10 minutes, once all the prep is completed.  In a large fry pan, saute garlic, ginger and shallots in oil, cook for 2 minutes over medium heat, then add mushrooms and snap peas.  Cook until almost tender.  Remove veggies from pan and add the shrimp to the pan in a single layer.  Cook on one side for 2-3 minutes and then turn.  Cover shrimp with the veggies and cook for 1-2 minutes more, until shrimp is done.  if using coconut milk, add at the end and just stir to mix in.  Be careful not to overcook the shrimp.  Serve over paleo spaghetti of choice.  Makes 3-4 servings.
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