Sunday, April 22, 2012

Banana Chocolate Chip Cookies

So we have ladies night at our box. It's pretty amazing!
We all get together, WOD it out and then share Paleo goodies that everyone brings.  There may be wine involved as well, but I'm not sure ;)
Anyway, a couple ladies' nights ago someone brought in these chocolate chip cookies that were friggin' delish! Not only were they friggin' delish, but Bri (she's the someone that brought them in) was kind enough to bring recipe cards along to share. SCORE!!
Today seemed like a perfect cookie day. I'm still in my pajamas and yes, I realize it's 2:36pm. Don't judge me!
Back to the point. It's cookie day! I was so excited and frantically dug around for the recipe card she gave me and found it!!! Yay, right?! Not so much. I didn't have everything the cookies called for. Not to worry!  I improvised...a lot.
These didn't turn out anything like hers, taste or looks, but they are equally delicious!!
More importantly my 4 year old approved so I will definitely be making them again...and again!


Banana Chocolate Chip Cookies

1 1/4 Cup Blanched Almond Flour
1 Tbsp. Coconut Flour
1/4 Tsp. Kosher Salt
1/4 Tsp. Baking Soda
1/4 Cup Coconut Oil, melted
1/2 of a Banana, mashed (I'd say it was about 1/4 cup)
1 Tsp. Vanilla Extract
1 Egg
1/4 Cup Dark Chocolate (I used a 72% bar and just chopped up what I'd need)

1. Preheat oven to 325 degrees.
2. Beat your egg in a small bowl. I just used a fork.
3. In a large bowl mix together all the other ingredients, except your chocolate.
4. Add the beaten egg to the large bowl and mix until well combined then fold in your chocolate.
5. Drop tablespoonfulls of the cookie dough onto a parchment lined baking sheet. I got 12 cookies out of one batch.
6. Bake for about 14 minutes. 

Enjoy!!  They turn out so soft and fluffy.

Sunday, April 15, 2012

Savory Sweet Potato Smash

I hate to admit it, but I'm not a huge sweet potato fan.
I'm much more into savory foods so I've been trying to come up with ways to cook sweet potatoes that will make me LOVE them! This little Easter side dish was pretty dang good!

Savory Sweet Potato Smash

1 Sweet Potato
6 Cups of Water
4 Cloves of Garlic, minced
1 Sprig of Rosemary, finely chopped
1 Tbsp. of Bacon Grease (coconut oil, olive oil, ghee or whatever you prefer works too)
Salt & Pepper, to taste

1. Peel your sweet potato and slice it into 1/2 inch rounds.
2. In a saucepan and over medium-high heat cook your water and sweet potato rounds. 
3. Once your water boils, remove the sweet potato rounds from the water and set them aside so they cool a bit.
4. While your rounds are cooling, heat the bacon grease in a large skillet over low to medium heat and add in the minced garlic and chopped rosemary.  You want to make sure they really infuse and don't burn so don't wait until your grease/oil is too hot. 
5. While things are infusing use a glass cup to gently smash the sweet potato rounds.  You don't want to smash them too hard, just enough to break apart the edges a bit.
6. Add them to your skillet, season with salt and pepper and let them cook up really good. I let them go for about 15-20 minutes on each side so they got a nice and crispy outside layer.

The crunchy bits of rosemary and garlic made these so so good!! 

Enjoy!  

Thursday, April 12, 2012

Lemony Garlic-Rosemary Chicken Thighs



Lemony Garlic-Rosemary Chicken Thighs


4 Bone-in, Skin-on Chicken Thighs
4 Cloves of Garlic, minced
1 Sprig of Fresh Rosemary, finely chopped
4 Round Slices of Lemon, not too thick
Salt & Pepper, to taste

1. Preheat oven to 400 degrees.
2. Combine your minced garlic and chopped rosemary.
3. Rinse chicken under cold water and pat dry. Place them in a baking pan. I used a glass one.
4. Gently peel skin away from chicken, without taking it completely off.
5. Using your fingers, put 1/4 of the garlic/rosemary mixture between the skin and place a lemon round on top of the "mixture" still between the skin.
6. Sprinkle the top of the skin with salt and pepper.
7. Bake for 45-50 minutes and/or until juices run clear.

Enjoy!!

Wednesday, April 4, 2012

Paleo Caesar Dressing


Paleo Caesar Dressing

8 Anchovies
4 Cloves of Garlic, chopped
4 Tbsp. Dijon Mustard
1 Egg Yolk
2 Tbsp. Red Wine Vinegar
1/2 Lemon, juice of
1 Cup of Extra Virgin Olive Oil
Hot Sauce, to taste (I used about 5 dashes of Frank's Red Hot)
Kosher Salt & Fresh Ground Black Pepper, to taste


1. Dump everything but the olive oil, salt and pepper in a food processor and pulse until smooth.


2. Stop pulsing and scrape down the sides of your food processor to make sure the garlic pieces get chopped up really well too.  Turn your food processor on and slowly pour the olive oil in letting the dressing emulsify. 


3. Add salt and pepper and give it a final pulse.  


4. Pour it into a container and refrigerate at least a couple hours before serving.


Enjoy!!

Monday, April 2, 2012

Minestrone Soup


Minestrone Soup

1/4 Cup of Coconut Oil (or Olive Oil)
1 lb. Sausage (I Used Mild Italian Pork Sausage)
1 Medium Yellow Onion, Chopped
2 Medium Carrots, Chopped
6 Cups of Water
1 Large tomato, Chopped
1 Medium Zucchini, Cut into 1 inch pieces
1 Eggplant, Cut into 1 inch pieces
1 Buch of Kale, Chopped
Handful of Fresh Basil, Chopped
1 8oz. can of Tomato Sauce
Salt & Pepper, to taste
Olive Oil, for garnish

1. In a large soup pot heat the oil, onion, carrot and sausage over medium heat. Season with salt and pepper.  You want the veggies to soften and the meat to brown. Cook and stir for about 15-20 minutes.

2.  Add 6 cups of water and stir scraping up any browned bits of loveliness that are stuck to the bottom of the pot.

3.  Add the chopped tomato and bring to a boil. Once it boils, lower the heat and let it smmer for about 15 minutes. Stirring occasionally.

4.  Add the zucchini, eggplant, kale and basil.  Raise the heat a bit to keep it simmering, if needed. Cook until the veggies are tender. About 15 minutes.

5. Add tomato sauce and season with more salt and pepper. Cook for another 5 minutes.

6. Plate and drizzle a tiny bit of olive oil over the top.

Enjoy!