tag:blogger.com,1999:blog-18177264556983240892024-03-13T02:41:36.972-07:00Chewin Fat with the Paleo BratIndulge without the bulge!Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-1817726455698324089.post-1840737177161583342012-02-29T19:42:00.000-08:002012-02-29T19:42:21.647-08:00Well, Hello there Macaroons!<div class="separator" style="clear: both; text-align: center;"></div><div style="margin-left: 1em; margin-right: 1em;"> </div><br />
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Alright, so I see that my last post was Macaroons. I guess this may pose a problem, but really, these ones are SO much better, and very easy! I think they are one of the best/easiest desserts I've made :) I used my "traditional" ice cream scoop to get the egg shape, super fun for Easter! I hope you enjoy them!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/419773_3442966876303_1334520260_3297392_377057473_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/419773_3442966876303_1334520260_3297392_377057473_n.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Well, Hello there Macaroons</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 cups dried, finely shredded unsweetened coconut</div><div class="separator" style="clear: both; text-align: left;">1/3 cup honey</div><div class="separator" style="clear: both; text-align: left;">2 egg whites</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp vanilla extract</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp almond extract</div><div class="separator" style="clear: both; text-align: left;">1/8 tsp salt</div><div class="separator" style="clear: both; text-align: left;">4.5 oz dark chocolate (at least 73%)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Combine coconut and honey in a bowl. Add unbeaten egg whites, extracts and salt. Mix until well combined. Using an ice cream scoop, scoop the "dough" up and pack firmly into the scoop. Plop down on the parchment paper. Do this with the remaining "dough". Bake in preheated oven for 20-22 minutes. Remove from the oven and, keeping them on the parchment, place them on a wire rack to cool.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Meanwhile, melt the dark chocolate in a double boiler. Once melted, using a pastry brush, paint the bottoms of each of the macaroons with the chocolate, placing chocolate side up back on the parchment. Place in the refrigerator and cool completely. Once cooled, turn them over and drizzle with the remaining melted chocolate. Cool and Enjoy!</div>Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com0tag:blogger.com,1999:blog-1817726455698324089.post-50191979108136040732011-12-20T09:29:00.000-08:002011-12-20T09:29:05.184-08:00Countdown to Christmas Part 2Today I'm getting started on the baking. I've been thinking about these cookies for days and can't wait to share them with my friends and family :) <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFd0g8oAz1fq_NszzSiml-cLIn4XNDA20HKNxDujLqqBO5qC6iBItsPz3jOAZQToEXLlzNLwzVlmEi034jc4HbunXYyqjW33mIuhyphenhyphenKqhWkmMTa07A_wBZKI5FhuWNjTD_Sgy6KL26O1TQI/s1600/macaroons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFd0g8oAz1fq_NszzSiml-cLIn4XNDA20HKNxDujLqqBO5qC6iBItsPz3jOAZQToEXLlzNLwzVlmEi034jc4HbunXYyqjW33mIuhyphenhyphenKqhWkmMTa07A_wBZKI5FhuWNjTD_Sgy6KL26O1TQI/s320/macaroons.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Macaroons</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4 egg whites</div><div class="separator" style="clear: both; text-align: left;">2 1/2 cups unsweetened shredded coconut</div><div class="separator" style="clear: both; text-align: left;">1/4 cup coconut sugar</div><div class="separator" style="clear: both; text-align: left;">2 tsp vanilla</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1/4 cup dried unsweetened, unsulfured cherries, coarsely chopped</div><div class="separator" style="clear: both; text-align: left;">2/3 cup walnut pieces, toasted</div><div class="separator" style="clear: both; text-align: left;">2 oz dark chocolate pieces, coarsely chopped</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Combine egg whites, coconut, sugar, vanilla and salt in a double boiler. Cook and stir 6-7 minutes or until mixture is very hot to the touch and egg whites have thickened, and turned opaque. Stir in cherries. Cool.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Stir in pecans and chocolate. Drop dough (about 2 TBSP) at a time on prepared baking sheet. Bake 15-18 minutes or until golden brown. Slide cookies (keeping them on the parchment paper) onto wire racks and cool.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com0tag:blogger.com,1999:blog-1817726455698324089.post-23229826709766955872011-12-15T15:53:00.000-08:002011-12-15T15:53:06.795-08:00Countdown to Christmas<div class="separator" style="clear: both; text-align: center;"></div><div style="margin-left: 1em; margin-right: 1em;"> </div><br />
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I know, it's been awhile. I have been extremely pre-occupied and not really spending much time in the kitchen at all. But, I recognize that Christmas is right around the corner and I have put together my "candy" list for the items to be included in the gifts I give to my family. I will highlight each one of these items within this next week :) I don't have pictures of all of these things, but I can guarantee you that they have been tested and are extremely delicious! The first item on my list is Toffee. I grew up in a smallish town in Colorado, and there is a company called Enstrom Toffee that is located in that town. I LOVED the toffee from Enstroms and up until this year, required Santa to put it in my stocking each year. I've come up with a paleo version that I think is better than theirs.<br />
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Paleo Toffee<br />
1 cup macadamia nuts, coarsely chopped<br />
1 cup pastured unsalted butter, or coconut oil<br />
1 cup palm sugar<br />
2 TBSP water<br />
1/4 tsp sea salt<br />
1 tsp vanilla<br />
4 oz dark chocolate<br />
1 cup unsweetened shredded coconut<br />
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Line a 9 inch square pan with tin foil, extending edges over sides of pan. Sprinkle nuts evenly in a single layer in prepared pan. Combine butter, sugar, water and salt in a medium saucepan. Bring to a boil over medium heat stirring constantly. Continue boiling about 10 minutes or until sugar reaches hard crack stage on a candy thermometer (305 - 310 degrees F) stirring constantly. Remove from heat and stir in vanilla. Immediately pour over nuts in the pan. Cool completely. Melt chocolate in a double boiler, or on 50% heat in the microwave. Spread over the cooled toffee. Sprinkle with coconut and place in the refrigerator to cool completely. Remove toffee from the pan and chop up with a knife. Enjoy!Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com0tag:blogger.com,1999:blog-1817726455698324089.post-87553460764037125342011-10-20T09:37:00.000-07:002011-10-20T09:37:08.832-07:00Strawberry Freezer JamDid you happen to buy "too many" strawberries this year, you froze them and don't know what you will do with all of them? I have the prefect solution! This jam is really delicious! We use it not only as jam, but also as an ice cream topping. My children still eat gluten free bread, and they LOVE this jam on toast. The lovely thing about freezer jam is that it won't mold if you don't use it often enough.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUM2KW0YWAZInGhoWVsxR1Nx7LoaglLWQ2GZRokhgkxY8stbd1o6AdqkPD3e5PHgKbogj65kw7-TnmqtJTZR-8cnhg0yq6dq2XczwzCg7TqpeRxNXKju0c42o0nLZB3ZpAzlctl1f4A1O/s1600/12July2011+029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUM2KW0YWAZInGhoWVsxR1Nx7LoaglLWQ2GZRokhgkxY8stbd1o6AdqkPD3e5PHgKbogj65kw7-TnmqtJTZR-8cnhg0yq6dq2XczwzCg7TqpeRxNXKju0c42o0nLZB3ZpAzlctl1f4A1O/s320/12July2011+029.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Strawberry Freezer Jam</div><div class="separator" style="clear: both; text-align: left;">4 cups whole strawberries (frozen or fresh)</div><div class="separator" style="clear: both; text-align: left;">2 cups honey</div><div class="separator" style="clear: both; text-align: left;">2 TBSP lemon juice</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Hull strawberries. Add strawberries and honey to a pot and bring to a boil. Use a spoon to scrape off the pink foam during cooking time. Stir and cook for about 10 minutes, or until desired thickness has been reached. Remove from heat and stir in the lemon juice. At this point, you can process in a food processor to make it less "chunky". Refrigerate overnight so mixture will firm up. Add to jars and freeze. Enjoy!</div>Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com1tag:blogger.com,1999:blog-1817726455698324089.post-14471942812677250622011-10-12T10:47:00.000-07:002011-10-12T11:52:08.433-07:00Oh What?! Pralines!Every Christmas I spend hours in the kitchen making candies and desserts to give as gifts to my friends and family. Last Christmas I made pralines as one of the candies, and a good friend of mine took one bite and requested that as her birthday treat! Well, her birthday was last week and so I came through. The pralines I made for her were NOT paleo (shame on me), but as I was making them I realized how easy it would be to convert them. Well, today I tried and succeeded! They are SO good! Don't be fooled, there is no chocolate in them. I did use pastured butter in these, but I'm positive they would work with coconut oil if you can not do dairy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSCX2ET7i8Ktkw5ZtJ1EZj2cegHMAAl83Ae7DD_CQYqXyuAhv0FqE5W7cLiWP_f26MEwfotktPvJcgQ_CbuVSgJUxLHNC_DJdWkhyHBun9uJkN0sNrbvb_WaIDCv4kxyOVgmKAKN2EBALd/s1600/12July2011+028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSCX2ET7i8Ktkw5ZtJ1EZj2cegHMAAl83Ae7DD_CQYqXyuAhv0FqE5W7cLiWP_f26MEwfotktPvJcgQ_CbuVSgJUxLHNC_DJdWkhyHBun9uJkN0sNrbvb_WaIDCv4kxyOVgmKAKN2EBALd/s320/12July2011+028.jpg" width="320" /></a></div><div><br />
</div><div>Pralines</div><div>1/2 cup canned coconut milk</div><div>1/2 tsp apple cider vinegar</div><div>1 cup palm sugar</div><div>1/2 tsp baking soda</div><div>1/4 cup pastured butter</div><div>1 1/4 cups pecan halves</div><div>dash of salt</div><div>1/2 tsp vanilla</div><div><br />
</div><div>Line a large cookie sheet or counter top with parchment of waxed paper. Mix coconut milk and vinegar together and allow to sit for a few minutes (this creates a type of buttermilk). Add milk, sugar and soda to a large saucepan over medium-low heat. (Make sure to use a large 3 qt saucepan because it rises very high and very rapidly!) Bring to a boil while continually stirring. Once boiling, boil and stir for 7 minutes making sure to stir even the bottom edges of the pan (you DO NOT want the sugar to burn!). Stir in the butter, salt and pecan halves. Add a candy thermometer and continue to stir and boil until the thermometer reaches 236 degrees (soft ball stage). Remove from heat and quickly stir in the vanilla. Drop by small spoonfuls onto parchment or waxed paper. Cool completely and enjoy!</div>Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com0tag:blogger.com,1999:blog-1817726455698324089.post-25291437388559489442011-09-15T15:43:00.000-07:002011-09-15T15:43:50.706-07:00Paleo Mudd Pie!Although I have not been blogging a lot lately, I have still been busy creating delicious paleo treats. I'm a sucker for the treats :) A recent visit to our local Red Robin had me convinced that I NEEDED to make a paleo version of their Mile High Mudd Pie. It looked so delicious on their menu, but I resisted to temptation to order it. The next week, I tried and succeeded in creating my own version, and it was so good that I had to shoo off 13 year old girls before they ate it all! The process is a little bit involved, but if you plan it out and start it the day before you need it, it works out quite well. I highly suggest serving this at your next party, the guests will never know that there isn't refined sugar in it!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAd6vjuOnLTudm2oYYorV4jH6wtWobmhjyhj_LGOPPa82ClF_mcNbcxAWufOMzuGmfJx1LqGH1jnzD4P4y96Xur-s5SDsJ3p2POud49S_zi4R2pOMgnSRJhNtNuqwkekoPTXA8X-_5kty/s1600/IMAG0135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAd6vjuOnLTudm2oYYorV4jH6wtWobmhjyhj_LGOPPa82ClF_mcNbcxAWufOMzuGmfJx1LqGH1jnzD4P4y96Xur-s5SDsJ3p2POud49S_zi4R2pOMgnSRJhNtNuqwkekoPTXA8X-_5kty/s400/IMAG0135.jpg" width="239" /></a></div><br />
Mile High Mudd Pie<br />
1 recipe Paleo Brownies (below), crumbled<br />
1 recipe Coffee Ice Cream (below)<br />
1 recipe Chocolate Ganache (below)<br />
1 recipe Chocolate Ice Cream (below)<br />
1 bar 73% Dark Chocolate<br />
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To assemble the pie, you will need a large, concave bowl. Grease the bowl with a thin layer of coconut oil. Add paleo Coffee Ice Cream (straight from the ice cream maker) and place in the freezer for about 1 hour, or until ice cream has hardened. Remove bowl and quickly spread a layer of chocolate ganache on top of the ice cream. Then press about a third of the crumbled brownies into the ganache, trying to keep it a uniform layer. Put enough brownie to cover the ganache completely. Place back in the freezer for about 30 minutes. Remove from freezer and quickly spread the chocolate ice cream (straight from the ice cream maker) on top of the brownie. Place back in the freezer for about 1 hour, or until ice cream has hardened. Remove from the freezer and quickly spread chocolate ganache on top of ice cream, then press the remaining brownie into the ganache. Try to keep the brownie in a uniform layer so it will sit evenly on a plate. Place back in freezer for 1 hour. Remove the bowl from the freezer and place in a sink with hot water being careful to not let water splash over the top onto the pie!!! Allow to defrost in the hot water until the pie comes loose from the bowl. Remove the bowl from the water, dry the bowl and invert onto a platter or large plate. Place pie in the freezer until ready to serve. Once ready to serve, grate the dark chocolate over the pie. I used about 1/3 of the 3.5oz bar, and just used my cheese grater. Slice and enjoy!<br />
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Paleo Brownies<br />
6 Tbsp palm sugar<br />
6 Tbsp honey<br />
1 egg<br />
1 1/2 tsp vanilla<br />
3 Tbsp coconut milk<br />
1 cup almond butter<br />
1/4 tsp salt<br />
1/2 tsp baking soda<br />
1/4 cup cocoa powder<br />
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Preheat oven to 350 degrees. On medium speed or by hand, blend everything but the cocoa powder in a medium sized bowl. Mix until completely combined. Lower the speed and add the cocoa powder being careful to avoid a cocoa powder cloud. Spread the batter into an 8x8 glass pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before serving.<br />
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Coffee Ice Cream<br />
1 can full fat coconut milk<br />
7 oz drinking coconut milk (I just fill the empty can half way)<br />
1 tsp vanilla<br />
1/2 cup palm sugar<br />
1 egg<br />
3 tsp instant decaf coffee<br />
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Combine all ingredients in a bowl, making sure the coffee is dissolved. Add to your ice cream maker and follow the directions of the manufacturer. Remove when finished and place in the freezer until ready to serve.<br />
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Chocolate Ganache<br />
2 bars (3.5oz) 73% dark chocolate, chopped into small pieces<br />
3/4-1 cup canned coconut milk<br />
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Heat the coconut milk over low heat until just about to boil, but DO NOT allow it to boil. Pour enough over the chocolate to just cover all of the chocolate. Allow to sit for about 2 minutes for the chocolate to melt. Slowly fold the two together until completely combined. Cool to room temperature, or serve on top of ice cream like a hot fudge!<br />
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Chocolate Ice Cream<br />
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1 can full fat coconut milk<br />
7 oz drinking coconut milk (I just fill the empty can half way)<br />
1 tsp vanilla<br />
1/2 cup palm sugar<br />
1 egg<br />
1/4 cup cocoa powder<br />
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Combine all ingredients in a bowl. Add to your ice cream maker and follow the directions of the manufacturer. Remove when finished and place in the freezer until ready to serve.Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com0tag:blogger.com,1999:blog-1817726455698324089.post-29889736528456060892011-07-17T14:08:00.000-07:002011-10-01T12:50:18.121-07:00Almond Joyous BarsI tried a recipe from Elan's Pantry a few weeks ago, and it just didn't taste the way I had hoped. I LOVE getting inspiration from her website. All of the recipes I have tried are good, some are great! The <a href="http://www.elanaspantry.com/chocolate-almond-joy-bars/#more-12513">Chocolate Almond Joy Bars</a> is the recipe that I adapted to be what I envisioned when I read the recipe. I did make some changes, but I owe kudos to Elana for creating them :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldnq83tcdh2C7BcBr-yqk2tcAe46tUpLtw9ZblWd8fUYG_5NzrS9qB9SBr3MLDAzzeoKdudouiiUsShbBCsg5wjcgMm1-XtKaryS0MmUFm15GVsykpeKNCg0FKmKKu6wKeQQ8GuyaZDlO/s1600/IMAG0019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldnq83tcdh2C7BcBr-yqk2tcAe46tUpLtw9ZblWd8fUYG_5NzrS9qB9SBr3MLDAzzeoKdudouiiUsShbBCsg5wjcgMm1-XtKaryS0MmUFm15GVsykpeKNCg0FKmKKu6wKeQQ8GuyaZDlO/s320/IMAG0019.jpg" width="191" /></a></div>Almond Joyous Bars<br />
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3 eggs<br />
3/4 cup palm sugar<br />
3/4 cup coconut milk<br />
1/2 cup almond flour<br />
1/2 cup coconut flour<br />
1/4 tsp sea salt<br />
1/2 tsp baking soda<br />
1/2 cup unsweetened shredded coconut<br />
1/2 cup chopped almonds<br />
2.5 oz bar of dark chocolate, chopped<br />
coconut oil for greasing<br />
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Preheat oven to 350 degrees. In a small bowl, whisk together the wet ingredients and sugar. In a large bowl, whisk together the flours, salt, baking soda and shredded coconut. Add the wet ingredients to the dry and mix well. Spread in a 8x8 glass baking dish greased with coconut oil. Pour the batter into the dish and spread evenly. Sprinkle the almonds on top of the batter. Then sprinkle to chocolate on top of the almonds. Bake for about 30 minutes. Allow to cool for about an hour. Enjoy!Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com0tag:blogger.com,1999:blog-1817726455698324089.post-82985273347449132742011-07-10T20:25:00.000-07:002011-07-10T20:25:59.116-07:00The Craziness! With super easy and delicious shrimp!<div class="separator" style="clear: both; text-align: center;"></div>Ok. My time has been completely occupied by children since school got out! I am also in the process of moving and won't be in the new house until the 1st of August...needless to say I haven't had time to blog. I'm taking plenty of pictures and coming up with some AMAZINGLY good food, but not blogging about it. Sorry 'bout that. We have had sunshine pretty consistently here in the pacific NW and so I have been utilizing my grill a lot. This past weekend we had an impromptu BBQ with some good friends of ours and LOADED the grill with lots of delicious food!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUmYJ61x_OMspli_223Xu_MxIpr1WOzrh6e1I1rltwdikoH-r8tv2akUjsy-3SzHE28ddVddU1OTpIHg-ttn3hS7n_YeFLbyhdAim0zfrtwmxXMWIKGL8FF-lhyU5-q5M7eLyX1s-3XKX/s1600/BBQ.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUmYJ61x_OMspli_223Xu_MxIpr1WOzrh6e1I1rltwdikoH-r8tv2akUjsy-3SzHE28ddVddU1OTpIHg-ttn3hS7n_YeFLbyhdAim0zfrtwmxXMWIKGL8FF-lhyU5-q5M7eLyX1s-3XKX/s320/BBQ.JPG" width="320" /></a></div><br />
That folks is one heck of a meal! We had shrimp and pineapple skewers, vegetable kabobs, chicken backs, shrimp scampi, and sweet potato fries wrapped in bacon (not pictured). All of this was very easy to throw together and everyone was happy! <br />
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The shrimp and pineapple skewers really surprised me because the shrimp took on the flavor of the pineapple! All we did was toss the shrimp in some olive oil, salt and pepper and skewered them with fresh pineapple.<br />
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We also tossed the vegetables in olive oil, salt and pepper prior to skewering. We had onion, red and yellow peppers and zucchini.<br />
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The shrimp scampi was just shrimp in butter and a little bit of water with some salt and pepper added to it.<br />
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The chicken backs were just seasoned with salt and pepper, but we made a delicious mango salsa to eat it with. <br />
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Mango Salsa<br />
2 fresh mangoes<br />
3 roma tomatoes<br />
1/2 sweet onion<br />
1/2 lime<br />
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Dice the mangoes, tomatoes and onion and toss in a bowl. Squeeze the lime over the mixture. Sprinkle with salt and pepper and allow to sit at room temperature for about an hour. Enjoy!Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com0tag:blogger.com,1999:blog-1817726455698324089.post-23177417505942713652011-06-20T19:01:00.000-07:002011-06-20T19:01:39.977-07:00Almond Flour vs. Coconut FlourNo recipe in this post. I felt the need to clear something up. Almond flour and coconut flour are NOT interchangeable in a recipe! Coconut flour is a lot more absorbent and will suck all the liquid out of a recipe intended for almond flour. I have had several people tell me that they didn't have almond flour on hand so they used coconut instead, and the results were disastrous! Although the baked goods may still taste good, you will need a large glass of water to help swallow them down. The same goes for subbing almond flour in place of coconut flour in a recipe, though the results will yield you the opposite, extremely runny without a hope of baking correctly.<br />
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That being said, if you do not have almond flour on hand and you must substitute coconut flour, INCREASE your liquids to compensate. If you sub almond flour for coconut flour, DECREASE the amount of liquid in the recipe. Play around with it! Baking is fun and when you come up with something super yummy, please tell me about it. I would love to try your experiments :)Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com0tag:blogger.com,1999:blog-1817726455698324089.post-83424470266302771822011-06-09T14:04:00.000-07:002011-06-09T14:04:30.937-07:00Cilantro Marinade/Salad DressingOur favorite Mexican food restaurant has a house salad dressing that will knock your socks off! I asked my waitress last time we were in what was in the dressing. She said that the recipe is a secret, but she told me the ingredients (out of order of course). I came up with something very similar to theirs and used it to marinate chicken in. The results were perfect! The kids LOVED the chicken and were very disappointed when it was all gone. It is also really good on salad.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZzbWe_ULZSRJvebxpoimYBtxfDunz3tUHTl5rCMGUgznLvcwkSZlAHFseDyfMK60QJSa-9xW5cW1Sqtj9Tf8GhNh3fixWs7VaYGbhe9jciS1K47e3ZIgGcT8TCfroP6v4gW-DDnZDB5o/s1600/blog+121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZzbWe_ULZSRJvebxpoimYBtxfDunz3tUHTl5rCMGUgznLvcwkSZlAHFseDyfMK60QJSa-9xW5cW1Sqtj9Tf8GhNh3fixWs7VaYGbhe9jciS1K47e3ZIgGcT8TCfroP6v4gW-DDnZDB5o/s320/blog+121.jpg" width="240" /></a></div>Cilantro Salad Dressing<br />
Makes about 16 oz<br />
<br />
2 Tbsp honey<br />
3/4 cup orange juice<br />
3/4 cup cilantro, leaves only<br />
2 cloves garlic, chopped<br />
2 Tbsp apple cider vinegar<br />
1/4 cup scallions, chopped <br />
1/2 tsp pepper<br />
2/3 cup olive oil<br />
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Combine everything except the olive oil in a food processor or blender and process until ingredients are all well blended and incorporated. With the machine running, slowly pour the olive oil in and blend until thickened. Marinade chicken in the sauce for at least 2 hours, or serve over salad. Enjoy!Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com0tag:blogger.com,1999:blog-1817726455698324089.post-29454495994807149722011-06-07T19:30:00.000-07:002011-06-07T19:30:00.116-07:00Broccoli SaladWe had a few warm days in a row here in the Seattle area and I had nothing on my mind but yummy broccoli salad! It reminds me of summertime and barbeques. Plan to make your mayo ahead of time and this salad is very quick to throw together. I use coconut aminos in place of tamari because most soy sauce contains wheat and soy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4U7wjDuTj2VzQMgjDCXjn_aTGBf1Og9dy42ZJ52yVG07Bcwd0kA1FVvEWWErpimYy9zBFusVUNDopN0pnJ3aCvAaBuCfn74bkJ6-lk7V3JzEjhj6QLZ4YsBfkXEfXXEkqwLHtVayu23I/s1600/blog+115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4U7wjDuTj2VzQMgjDCXjn_aTGBf1Og9dy42ZJ52yVG07Bcwd0kA1FVvEWWErpimYy9zBFusVUNDopN0pnJ3aCvAaBuCfn74bkJ6-lk7V3JzEjhj6QLZ4YsBfkXEfXXEkqwLHtVayu23I/s320/blog+115.jpg" width="320" /></a></div>Broccoli Salad<br />
3 lbs broccoli bunches, stems peeled and cut<br />
1/2 red onion slivered<br />
1 1/2 lbs roma tomatoes, seeded and slivered<br />
1/2 cup kalamata olives, rough chop <br />
1 cup mayo<br />
1 1/2 Tbs <a href="http://www.amazon.com/Organic-Vegan-Coconut-Aminos-8-ozs/dp/B003XB5LMU?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">coconut aminos</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B003XB5LMU" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
1 1/2 Tbs lemon juice<br />
salt and pepper to taste<br />
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In a large bowl combine broccoli, tomatoes, olives and onion. In a small bowl, combine mayo, coconut aminos and lemon juice. Pour over broccoli mixture. Salt and pepper to taste. Enjoy!Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com0tag:blogger.com,1999:blog-1817726455698324089.post-44828544141450394232011-06-01T09:12:00.000-07:002011-06-01T09:12:58.994-07:00Sweet Potato ChipsI make sweet potato fries at least once a week for my kids. They are easy and the kids gobble them up! I decided to change it up a bit and see how chips would turn out. They were a huge hit, and my kids request them consistently now!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi900iWnNVtQzZMBlbduzuv4iwbZFWtOWcnIKhLfyJ-jlJAM1R3qdxOrHrscpESQxdh20LOcgw5wCIJEOu6geD79raSTBneMlnWgb3TWmYvANLFWYvKRFmmYSkAAAcrWnB0b9D4GCkaPwOp/s1600/blog+115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi900iWnNVtQzZMBlbduzuv4iwbZFWtOWcnIKhLfyJ-jlJAM1R3qdxOrHrscpESQxdh20LOcgw5wCIJEOu6geD79raSTBneMlnWgb3TWmYvANLFWYvKRFmmYSkAAAcrWnB0b9D4GCkaPwOp/s320/blog+115.jpg" width="320" /></a></div><br />
Sweet Potato Chips<br />
<br />
2 large sweet potatoes<br />
1 cup olive oil<br />
sea salt<br />
<br />
Peel and thinly slice the sweet potatoes. Heat oil in a large skillet over medium high heat. Arrange a handful of the sliced potatoes in the oil, being careful not to overlap because they WILL stick together. Allow to cook until the underside is light brown. Turn over and cook the other side. Remove from pan and place on paper towels to drain and sprinkle with sea salt. Enjoy!Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com2tag:blogger.com,1999:blog-1817726455698324089.post-80166439311297900782011-05-25T12:19:00.000-07:002011-05-25T13:10:28.779-07:00Hootenanny (aka German) PancakesWhen I was a kid, anytime my mom asked us what we wanted for dinner, the response was almost always German pancakes. These are a paleo rendition of the ones my mom used to make. They are not as "puffy" as gluten hootenanny pancakes are, but they taste divine! I hope you love them as much as I do :) I bought some duck eggs from my local co-op yesterday, so I subbed some of the chicken eggs with duck eggs, and there was not a difference in taste. Duck eggs are packed with nutrients, so I highly suggest using them when possible!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJb0cESM7kaJtMEhQ4IzjIM17qbTN48CVw6PHLm4qSM44mFuugNs8Na9ZfwZpAsX9HL6_UP_RJDMh7-TiPK-P7sI7fKiP8zejDEhE_iGxBqAcbIz2V3RdBMnJuzUlFx5y-Ed0MxFaoslFS/s1600/blog+124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJb0cESM7kaJtMEhQ4IzjIM17qbTN48CVw6PHLm4qSM44mFuugNs8Na9ZfwZpAsX9HL6_UP_RJDMh7-TiPK-P7sI7fKiP8zejDEhE_iGxBqAcbIz2V3RdBMnJuzUlFx5y-Ed0MxFaoslFS/s320/blog+124.jpg" width="320" /></a></div><br />
Hootenanny Pancakes<br />
<br />
1 Tbsp pastured butter<br />
3 duck eggs<br />
3 chicken eggs<br />
1 cup almond milk <br />
1 tsp vanilla<br />
1 cup almond flour<br />
1/2 cup arrowroot powder<br />
1 tsp baking soda <br />
1/4 tsp freshly ground cinnamon<br />
1/4 tsp nutmeg<br />
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Preheat oven to 400 degrees. Place the butter in a glass 8x10 baking dish and put it in the oven to melt. In a medium bowl, combine the eggs, milk and vanilla. Beat with a handheld electric mixer. Add the flour, arrowroot powder, cinnamon, and nutmeg and blend well.<br />
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Remove the pan with the butter in it (it should be bubbly by now, don't allow it to burn!) pour the batter into the pan and return it to the oven. Bake for 12-15 minutes or until golden brown. I served this with a drizzle of maple syrup, some Hempler's bacon and orange juice.Enjoy!Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com1tag:blogger.com,1999:blog-1817726455698324089.post-20763357921530551532011-05-23T19:16:00.000-07:002011-05-23T19:17:35.506-07:00Balsamic Glazed Pork ChopsMy sister and I recently took a trek down to Orting, WA to pick up a pastured pig from <a href="http://cryingrockfarms.blogspot.com/">Crying Rock Farms</a>. This farm is amazing! The pigs feed strictly on the land, and are VERY well treated. Joel is very noble for starting up this farm and is doing a great job (in my opinion) in providing good, clean pork. If you are in the market to buy a pig, give him a call or shoot him an email. He is kind and patient and knows a lot about pigs :) A few days after picking up our pork, I pulled some pork chops out of the freezer and made some fabulous pork chops! Mind you, I like my meat cooked ALL the way through. These pork chops had hearty portions of fat on them, so the fat burned on the sides, but do NOT trim the fat off before cooking because it keeps the pork chops nice and juicy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQ4HeaHiA-JwneP5Xlr33A1idsuWdUOjf2zTM0MAzOHOxULRgQhMSDXeda-Vzk-JL79yGkJ7pgItBHRXnHOOzkNXbhhGL3qcT8BRWqE_ko7xDLi7t0nmQJzQnrb2di_PDBTuZOp5byj92/s1600/blog+107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQ4HeaHiA-JwneP5Xlr33A1idsuWdUOjf2zTM0MAzOHOxULRgQhMSDXeda-Vzk-JL79yGkJ7pgItBHRXnHOOzkNXbhhGL3qcT8BRWqE_ko7xDLi7t0nmQJzQnrb2di_PDBTuZOp5byj92/s320/blog+107.jpg" width="320" /></a></div><br />
Balsamic Glazed Pork Chops with Cinnamon Apple Topping<br />
<br />
4 pork chops<br />
salt and pepper <br />
3 Tbsp olive oil<br />
3Tbsp balsamic vinegar<br />
1 Tsp garlic powder<br />
2 tsp coconut oil <br />
3 medium apples (I used fuji)<br />
1/2 tsp cinnamon<br />
<br />
Salt and pepper the chops. Combine the olive oil, vinegar and garlic powder and brush onto both sides of the pork chops. Grill until cooked through (about 5 minutes on each side) Meanwhile, in a skillet over medium heat, melt the coconut oil. When nice and hot, add the apples and "fry" until tender. Mix in the cinnamon and stir until the apples are evenly coated. Serve the apples over the pork chops. I served these with roasted butternut squash. Enjoy!Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com0tag:blogger.com,1999:blog-1817726455698324089.post-18309346010320193132011-05-19T18:56:00.000-07:002011-05-19T18:56:56.889-07:00Lemon Garlic ChickenSorry I haven't posted in a few days. We have had the pleasure of having sunshine here in the Northwest for the past few days, and I just couldn't bring myself to come inside long enough to blog :)<br />
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This is a meal that shows up frequently on the menu for the week. My kids love it, and so do my husband and I...so naturally, we eat if often. It can be even easier if you purchase chicken tenders or thin sliced chicken breasts (this is what I use).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tbIAPcWK6GroSd_JktW7xstazx9EmQjw81WEz2kHCma6oe_N7M0h9olowGnvuv7AET716KRkRq1ks_jiswOsRM3C8Ix_rbAVJVBZFALNgDENT2tSPEDr5bK8RgkXqjClJpiVjUHbxAhT/s1600/blog+099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tbIAPcWK6GroSd_JktW7xstazx9EmQjw81WEz2kHCma6oe_N7M0h9olowGnvuv7AET716KRkRq1ks_jiswOsRM3C8Ix_rbAVJVBZFALNgDENT2tSPEDr5bK8RgkXqjClJpiVjUHbxAhT/s320/blog+099.jpg" width="320" /></a></div>Lemon Garlic Chicken<br />
<br />
2 tsp coconut oil<br />
4 boneless, skinless chicken breasts<br />
salt and pepper <br />
1/2 c chicken stock<br />
1 tsp minced fresh garlic<br />
2 tsp lemon juice<br />
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Flatten chicken between two pieces of cling wrap with the flat side of a meat tenderizer. Sprinkle with salt and pepper.<br />
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Heat oil in a large skillet over medium high heat. Fry the chicken in the hot oil for about 5 minutes on each side or until cooked through. Remove chicken from the pan.<br />
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To pan, add chicken stock, garlic and lemon juice. Cook 2 minutes. Put chicken back in the pan and cook another minute, coating chicken with the sauce. Enjoy!Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com0tag:blogger.com,1999:blog-1817726455698324089.post-85032217553063991972011-05-16T14:14:00.000-07:002011-05-16T14:14:18.982-07:00No Bake CookiesI had a friend from CrossFit All In give me some cacao that she got when she was in Europe, and she asked me to make something yummy with it! It is darker than the cacao mass I am used to working with, but really delicious! In case you want to try finding some on the internet, here is a picture of the bar.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2BxDYsgRsvhWp0t3QoBl3BL-x3eHJcrVTtW4v0SROcAOh9Ifjw0YLrO8BPWQGiMdTSVD8uir9jk-2mm39Jz5neGBUfsotQWjA3XT01qA121Y7arwdMEr9KOyqvdP4K38CY1J2yghE18q/s1600/blog+085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2BxDYsgRsvhWp0t3QoBl3BL-x3eHJcrVTtW4v0SROcAOh9Ifjw0YLrO8BPWQGiMdTSVD8uir9jk-2mm39Jz5neGBUfsotQWjA3XT01qA121Y7arwdMEr9KOyqvdP4K38CY1J2yghE18q/s320/blog+085.jpg" width="240" /></a></div>These cookies that I made with the chocolate are always good, but they were much richer with this European pure chocolate! Thank you Heather!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia93fCK7BPDVWd_V1lOf0Cz7g7M3sZQLKqHOHLmDdhBzB1xGz9IYY91DOI4qmFXgCAhbUYnfeSqVZqHQn9zz0M2p80HjRnMPZ-noFJHTOUsUL-IQl8GWKKI0zhkwdnuN-XGp17DepGW5bq/s1600/blog+087.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia93fCK7BPDVWd_V1lOf0Cz7g7M3sZQLKqHOHLmDdhBzB1xGz9IYY91DOI4qmFXgCAhbUYnfeSqVZqHQn9zz0M2p80HjRnMPZ-noFJHTOUsUL-IQl8GWKKI0zhkwdnuN-XGp17DepGW5bq/s320/blog+087.jpg" width="320" /></a></div>No Bake Chocolate Cookies (makes 18 cookies)<br />
<br />
1/2 cup unsweetened <a href="http://www.amazon.com/Lets-Do-Organic-Shredded-Unsweetened/dp/B000F4D5GC?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">shredded coconut </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B000F4D5GC" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
2 cups pure cacao mass, chopped<br />
1/2 cup pitted, finely chopped dates<br />
1/4 cup chopped pecans or almonds<br />
1/4 cup almond butter<br />
3 Tbsp raw honey<br />
1 tsp vanilla<br />
1/8 tsp ground cinnamon<br />
<br />
Line a cookie sheet or platter (one that will fit in the refrigerator) with parchment or wax paper. Toast the coconut in a small skillet over medium heat. Stir it around until it starts to brown. Remove from heat.<br />
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In a double boiler, melt the chocolate. (Do NOT allow the water to boil! It will scorch the chocolate!) Once it is completely melted, add the rest of the ingredients (don't forget the toasted coconut!) and mix until well blended.<br />
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Drop by spoonfuls onto the prepared cookie sheet and refrigerate for about 15 minutes. Enjoy!Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com3tag:blogger.com,1999:blog-1817726455698324089.post-39924663465321509002011-05-14T08:44:00.000-07:002011-05-14T08:44:56.066-07:00Quick and Easy Ham MuffinsMost of the people in my life do not enjoy spending hours in the kitchen making a single meal. I spend almost all day in the kitchen :) I truly love cooking and baking. Whenever I get bored, I usually end up in the kitchen making some kind of tasty treat. My friend Kristi from CrossFit All In shared a sausage biscuit recipe with us. I changed a few things and ended up with a super moist and delicious muffin! Thanks Kristi for the inspiration!<br />
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Quick and Easy Ham Muffins (makes 9 muffins)<br />
<br />
7 oz deli ham, chopped (no nitrates, nitrites, or sugar!) - I use Applegate Farms ham<br />
1 1/2 c almond flour<br />
3/4 c canned <a href="http://www.amazon.com/Native-Forest-Organic-Classic-13-5-Ounce/dp/B001HTJ2BQ?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">coconut milk</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B001HTJ2BQ" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
3 eggs<br />
3/4 tsp sea salt<br />
3/4 tsp baking soda<br />
<br />
Preheat oven to 425 degrees. Prepare muffin tin with paper liners. Mix all ingredients together and fill muffin cups about half way with batter. Bake at 425 for 12 to 15 minutes. Enjoy!Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com1tag:blogger.com,1999:blog-1817726455698324089.post-22356435568918989172011-05-11T18:24:00.000-07:002011-05-13T13:40:40.565-07:00Chicken SaladI'm in my office hiding from my children and eating a delicious ice cream sandwich! We just finished dinner, and daddy is home, so I figured I can hide for 10 minutes and write about our yummy dinner! Tonight I wanted something that didn't take more than 5 minutes to make. I'm taking a lazy day on dinner. I thought of chicken salad and starting pulling random ingredients out. It literally took me less than 5 minutes to make dinner and it was filling and delish!<br />
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Chicken Salad - Serves 4<br />
<br />
2 cans chicken in water, drained<br />
2 ribs of celery<br />
1/2 cup walnuts<br />
1/3 cup dried cranberries<br />
1/2 cup mayonnaise (I used homemade olive oil mayo)<br />
1 Tbsp raw honey<br />
1/4 tsp lemon juice<br />
1/4 tsp salt<br />
<br />
Put the chicken, celery, walnuts and cranberries in a medium bowl. <br />
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In a smaller bowl, combine the mayonnaise, honey, lemon juice, and salt. Mix thoroughly. Add to the medium bowl and stir until well combined.<br />
<br />
I served this salad in a leaf of romaine lettuce and topped it with a slice of tomato. We had steamed broccoli as a side dish. Enjoy!Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com2tag:blogger.com,1999:blog-1817726455698324089.post-83900050075281535632011-05-07T17:58:00.000-07:002011-05-10T19:46:40.893-07:00Chocolate Ice Cream SandwichesI'm a sucker for the sweets. I know, I know, sweets (even if paleo) are not the best food choice. But I LOVE them! I've always loved ice cream. Up until 2 1/2 years ago, I did not like the flavor of chocolate. My pregnancy with my daughter changed that for me! I can't seem to get enough chocolate now, so, I'm finding ways to be paleo and eat my chocolate too! I'm so happy to live in a time where I can make my own food choices instead of the land making them for me...because I'm certain I could not survive without cacao :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIhUMgVapo-xDX7t21W38hJS7Y4-fudHaY9XbcHFRKg6Q6smCuToxPUNB2CYDNvHpvA_0D0iOdRK4VVFNJLU9kUL9wkZHq3bQduHoUabjORZSx-p2szs0GIxmcgQZYAwDJ31Dtwmx4C11B/s1600/blog+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIhUMgVapo-xDX7t21W38hJS7Y4-fudHaY9XbcHFRKg6Q6smCuToxPUNB2CYDNvHpvA_0D0iOdRK4VVFNJLU9kUL9wkZHq3bQduHoUabjORZSx-p2szs0GIxmcgQZYAwDJ31Dtwmx4C11B/s320/blog+003.jpg" width="320" /></a></div><br />
Chocolate Ice Cream Sandwiches<br />
<br />
24 chewy chocolate cookies<br />
1 recipe chocolate ice cream<br />
<br />
Spoon about 1/4 cup (or desired amount) ice cream onto one cookie. Place a cookie that is the same size and shape on top of it and gently press down. Place on a cookie sheet and freeze. Repeat with the rest of the cookies and ice cream. Allow to freeze for 1 hour. If you do not eat all of the ice cream sandwiches right away, place in an airtight container in the freezer. Enjoy!<br />
<br />
Chewy Chocolate Cookies (already blogged about them, but here is the recipe again)<br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333; line-height: 21px;">2 cups</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"> </span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><a href="http://www.amazon.com/Bobs-Red-Mill-16-Ounce-Packages/dp/B000EDG598?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" style="color: #cc0033; display: inline-block; text-decoration: none;" target="_blank">blanched almond flour</a></span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B000EDG598" style="-webkit-box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none !important; border-bottom-width: medium !important; border-color: initial !important; border-left-style: none !important; border-left-width: medium !important; border-right-style: none !important; border-right-width: medium !important; border-top-style: none !important; border-top-width: medium !important; box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;">1/2 tsp sea salt</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;">1/2 tsp baking soda</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;">1/4 cup</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"> </span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><a href="http://www.amazon.com/Navitas-Naturals-Organic-Superfood-16-Ounce/dp/B001E5E0Y2?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" style="color: #cc0033; display: inline-block; text-decoration: none;" target="_blank">unsweetened cocoa powder</a></span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B001E5E0Y2" style="-webkit-box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none !important; border-bottom-width: medium !important; border-color: initial !important; border-left-style: none !important; border-left-width: medium !important; border-right-style: none !important; border-right-width: medium !important; border-top-style: none !important; border-top-width: medium !important; box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;">1/2 cup honey</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;">1/2 cup palm or</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"> </span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><a href="http://www.amazon.com/Big-Tree-Farms-SweetTree-16-Ounce/dp/B002UGMH9Y?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" style="color: #cc0033; display: inline-block; text-decoration: none;" target="_blank">coconut sugar</a></span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B002UGMH9Y" style="-webkit-box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none !important; border-bottom-width: medium !important; border-color: initial !important; border-left-style: none !important; border-left-width: medium !important; border-right-style: none !important; border-right-width: medium !important; border-top-style: none !important; border-top-width: medium !important; box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;">1 Tbsp vanilla</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;">2 eggs</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;">Preheat oven to 350 degrees F.</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;">Blend all dry ingredients together, and then add all the wet ingredients and blend well.</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;">Line 2 large baking sheets with parchment or a baking mat. Place a heaping teaspoon (the one you eat with) of batter 2 inches apart. These things are runny and spread quickly into a large circle, use less if you desire a smaller cookie.</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="color: #333333; line-height: 21px;">Bake for 10-15 minutes. Cool completely on the cookie sheets (Do NOT take them off after only 2 minutes like you would regular cookies! They will fall apart!) Slide them off with a spatula.</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333; line-height: 21px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333; line-height: 21px;">Chocolate Ice Cream</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333; line-height: 21px;">1 can <a href="http://www.amazon.com/Native-Forest-Organic-Classic-13-5-Ounce/dp/B001HTJ2BQ?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">coconut milk</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B001HTJ2BQ" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></span><br />
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 21px;">1 cup <a href="http://www.amazon.com/Delicious-Organic-Unsweetened-Coconut-Milk/dp/B00478HMMU?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">drinking coconut milk</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B00478HMMU" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></span><br />
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 21px;">1/2 cup <a href="http://www.amazon.com/Big-Tree-Farms-SweetTree-16-Ounce/dp/B002UGMH9Y?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">coconut sugar</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B002UGMH9Y" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></span><br />
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 21px;">6 Tbsp <a href="http://www.amazon.com/Navitas-Naturals-Organic-Superfood-16-Ounce/dp/B001E5E0Y2?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">cacao powder</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B001E5E0Y2" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></span><br />
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 21px;">2 tsp vanilla</span></span><br />
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 21px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 21px;">Combine all ingredients in a saucepan over medium low heat. Allow to warm for 10-15 minutes, or until you see small bubbles forming on the sides of the pan. Remove from heat and cool in the refrigerator for 1 hour. Prepare <a href="http://www.amazon.com/Cuisinart-ICE-21-Frozen-Yogurt-Ice-Sorbet/dp/B003KYSLMW?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">ice cream maker</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B003KYSLMW" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> (I use the one attached to that link) and add the mixture according to the manufacturer's directions.</span></span><br />
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 21px;"><br />
</span></span>Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com3tag:blogger.com,1999:blog-1817726455698324089.post-72983750604819777722011-05-05T11:14:00.000-07:002011-05-05T11:14:33.637-07:00Preparing for Mother's Day Brunch, baked egg!Because I love to cook so much, I usually end up making my own Mother's Day breakfast. My husband offers every year, and he knows how to find his way around the kitchen, but it takes him SO much longer than it would me (no offense honey) so I just prefer to do it myself. Every year I have dreams of cheese blintz's, so that's what I make every year. This year I will add a delicious fruit and chocolate drizzle and we will also have baked eggs. These little tasty morsels are packed with nutrients and they taste REALLY good too! So, impress yourself, your mom or your spouse and enjoy!<div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOqeQpco0OWOpbbtC2KxpYTJ3PYnfo6LJt5dlsAW2g8DfBAdSaP93xsz0BisR8fJ-AhmN0tHfsYZOryvxzP5kEo_pKmwJCd1RTNskv-xkg0bpzJXx2USV5SxvNrdW7cKt-E06CzS7mewY/s1600/Blog+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOqeQpco0OWOpbbtC2KxpYTJ3PYnfo6LJt5dlsAW2g8DfBAdSaP93xsz0BisR8fJ-AhmN0tHfsYZOryvxzP5kEo_pKmwJCd1RTNskv-xkg0bpzJXx2USV5SxvNrdW7cKt-E06CzS7mewY/s320/Blog+016.jpg" width="299" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div><br />
</div><div>Baked Eggs (makes 6)</div><div><br />
</div><div>8 oz prosciutto</div><div>1/4 c chopped zucchini</div><div>1/4 c chopped red onion</div><div>1/4 c chopped spinach</div><div>1/4 c chopped tomato</div><div>6 eggs</div><div>salt and pepper</div><div><br />
</div><div>Preheat oven to 400 degrees.</div><div><br />
</div><div>Wrap the inside of 6 ramekins with prosciutto. (It usually takes 1 1/2 strips to wrap completely). Divide the vegetables between each ramekin. Place in the oven for about 5 minutes. Remove from the oven and crack an egg into each ramekin being careful not to break the yolk! Sprinkle with salt and pepper and return to the oven. Bake for another 5-7 minutes or until the egg is cooked to your liking. Remove from oven and allow to cool for a couple of minutes. Use a rubber spatula to loosen up the sides of the prosciutto and carefully place on a plate. Devour :) </div><div><br />
</div>Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com1tag:blogger.com,1999:blog-1817726455698324089.post-41565463809087378742011-05-02T12:49:00.000-07:002011-05-02T12:51:46.889-07:00Southern Fried Chicken and Chard Stir Fry<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvsao01IewGFkBOKVLLZEr30uTwUW2yyu6dUkd0heKMwXsv8jJoTtB8i6UoME-PEARGNfiCDx6FO4DYwCqKQ3892AnHRxTMVWC0_tQNCFHpXCdlijEC2lPS-ce1uogaUsjcblM3tjhRlc/s1600/blog+028.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvsao01IewGFkBOKVLLZEr30uTwUW2yyu6dUkd0heKMwXsv8jJoTtB8i6UoME-PEARGNfiCDx6FO4DYwCqKQ3892AnHRxTMVWC0_tQNCFHpXCdlijEC2lPS-ce1uogaUsjcblM3tjhRlc/s320/blog+028.jpg" width="240" /></a> </div><div style="text-align: center;">The way I typically cook dinner is to just toss ingredients together and hope that it tastes good. Thankfully, I have a knack for this! This past weekend I was craving some southern fried chicken. I actually measured what I threw together so that if it turned out I could share it! It was AMAZING! This is what a typical "recipe" looks like:</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnpeJ21NHazpFLD6dFp9-eomQ14NR73nADBy72awkNogp_yUI58xW6pY8AOhHIHRoCDhp-Nbvm7pwDwvxep6ksZtZPd9NFX9czllEcM9VhmZRlYxumzjm9aZHSc7U-PDNSyFFFlXUSCUf/s1600/blog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnpeJ21NHazpFLD6dFp9-eomQ14NR73nADBy72awkNogp_yUI58xW6pY8AOhHIHRoCDhp-Nbvm7pwDwvxep6ksZtZPd9NFX9czllEcM9VhmZRlYxumzjm9aZHSc7U-PDNSyFFFlXUSCUf/s320/blog.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSEgWytfKx8nRZkm4zLv4CuA9AaCqGTIMF3NfzQ9T7ikX_n69tJuCFOt0sGs1ffXldEDreWl9Ptqg-h3z5XpK6a60K3dhRqfMId9KblfCKpzJUl1bxFiGLu6iboMG2S1czEW-5tNoUv_3d/s1600/blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>As you can see, it would be easy for a "recipe" to get thrown into the recycle, because it looks pretty messy. I will get around to typing it out on a recipe card, but for now I'm kinda diggin my "freestyle" :)<br />
<br />
<br />
<br />
Southern Fried Chicken<br />
<br />
2 cups <a href="http://www.amazon.com/Delicious-Organic-Unsweetened-Coconut-Milk/dp/B00478HMMU?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">coconut milk</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B00478HMMU" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> (drinking kind)<br />
2 tsp <a href="http://www.amazon.com/Apple-Cider-Vinegar-Organic-fl-oz/dp/B0006Z7NOK?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">apple cider vinegar</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B0006Z7NOK" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
2 lbs chicken thighs (with the bone and skin)<br />
2 cups <a href="http://www.amazon.com/Bobs-Red-Mill-16-Ounce-Packages/dp/B000EDG598?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">almond flour</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B000EDG598" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
1/4 cup <a href="http://www.amazon.com/Bobs-Red-Mill-Arrowroot-20-Ounce/dp/B000EDM6KU?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">arrowroot powder </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B000EDM6KU" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
1/2 tsp sea salt<br />
1/2 tsp fresh ground pepper<br />
1/2 tsp paprika<br />
1/2 tsp garlic powder<br />
2 Tbsp coconut milk (drinking kind)<br />
2 eggs<br />
1 cup grapeseed oil (or palm oil) <br />
<br />
Combine the coconut milk and apple cider vinegar, allow to sit for a couple of minutes and curdle. Put chicken in an airtight container and pour the "buttermilk" over the chicken. Allow to marinate for about 3 hours, turning every hour to ensure all of the chicken sits in the buttermilk.<br />
<br />
On a large plate, combine the almond flour, arrowroot powder, salt, pepper, paprika and garlic powder. Stir together.<br />
<br />
In a bowl, beat the eggs with the 2 Tbsp coconut milk.<br />
<br />
Preheat oven to 425 degrees. <br />
<br />
Heat the oil in a <a href="http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">large skillet</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B00006JSUB" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> (I use cast iron) over medium high heat. Create an assembly line with your ingredients. I put the chicken farthest from the heated skillet, followed the flour mixture, then the egg next to the skillet. Dip the marinated chicken into the flour mixture, then into the egg mixture and back into the flour mixture making sure to coat well! Place into the hot oil. Repeat with remaining chicken pieces. You may need to do a couple of batches this way.<br />
<br />
As soon as the chicken reaches a golden brown, gently turn over to brown the other side. Once the second side is browned, place on a cookie sheet. When you have all of the chicken browned and on the cookie sheet place in the preheated oven and cook for 30 minutes or until the juices run clear.<br />
<br />
Chard Stir Fry<br />
<br />
1 bunch of rainbow chard, chopped<br />
1/2 yellow onion, chopped<br />
2 medium zucchini, quartered and chopped<br />
2 cloves of garlic, minced<br />
1 Tbsp coconut oil<br />
salt and pepper to taste<br />
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Melt the coconut oil in a skillet over medium heat. Add the onion. Cook until translucent. Add the zucchini and cook for about 2 minutes. Add the garlic and chard and cook until the chard is tender, about 5 minutes. Enjoy!Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com1tag:blogger.com,1999:blog-1817726455698324089.post-4554252021670556802011-04-30T07:53:00.000-07:002011-04-30T07:53:11.833-07:00A Paleo Party, with a Cake Pop Demo!Last night I went to a paleo party that my trainer Jay put together for his peeps at CrossFit All In. We are doing a food challenge at the gym and people were getting bored with eating the same salad and chicken breast day in and day out. So he asked a few people to demo how to make something, and everyone else to bring a delicious paleo dish or drink and to bring copies of the recipe for everyone to take one home. It was a HUGE success! The food dishes were all amazing, and we had a great time learning about new food and enjoying the company of fellow CrossFitters. Jay asked me to demo a dessert, and so....enter cake pops.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-AqZnwzOwMihmSmNUDCCUH8540C7CoOQ8t9CbKSsbmZa7bJI7rJRyaLpaqRY-um_uYWXPRSuHRdG4bnYVGQmqNkesXhwWxOe_EQNV-2RgUjLPTJUnG-wBiIa_ggmYUk-TEuXwxxeMC4ic/s1600/blog+065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-AqZnwzOwMihmSmNUDCCUH8540C7CoOQ8t9CbKSsbmZa7bJI7rJRyaLpaqRY-um_uYWXPRSuHRdG4bnYVGQmqNkesXhwWxOe_EQNV-2RgUjLPTJUnG-wBiIa_ggmYUk-TEuXwxxeMC4ic/s320/blog+065.jpg" width="240" /></a></div><br />
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I let everyone create their own. I made a chocolate cake and a coconut cake, and brought chopped up almonds, pecans and unsweetened shredded coconut to adorn the outside of the chocolate coated cake. The coconut cake was everyone's favorite, it was like eating a cake "Mounds" bar! Drooling yet?! <br />
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Cake Pops<br />
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1 chocolate and/or coconut cake, recipes follow<br />
6 bars dark chocolate, I use Trader Joe's Organic Super Dark Chocolate it is 73% cacao and does NOT contain soy lecithin.<br />
Bamboo skewers, sharp ends trimmed off and cut the skewers in half<br />
Chopped almonds<br />
Chopped pecans<br />
Unsweetened shredded coconut<br />
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</a></div>Pull chunks off of the cake and roll into 1"-2" balls. You may need to just eat the edges of the cakes because they may be too dry to hold the shape of the balls :) Place the balls onto a cookie sheet and freeze for at least 15 minutes. In a double boiler, melt the chocolate over medium heat. Take one skewer and dip it into the chocolate, about 1/2" down on the stick. Immediately put a ball on the skewer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfTw-MqrwmvfWiX1DpYcffopSrGnt76Iem68jkvqPI8s4eMC4ynyVkqMDpHFlQpuM69Qk-cKN-R4J31xaLmEKTPICN1CoJoMrMmklbZphLt-3ivt678CYVJADqQtjSGrUpsqos_c2kWBT/s1600/blog+046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfTw-MqrwmvfWiX1DpYcffopSrGnt76Iem68jkvqPI8s4eMC4ynyVkqMDpHFlQpuM69Qk-cKN-R4J31xaLmEKTPICN1CoJoMrMmklbZphLt-3ivt678CYVJADqQtjSGrUpsqos_c2kWBT/s320/blog+046.jpg" width="320" /></a></div> Dip the ball into the melted chocolate, coating it completely (but not leaving it in the hot chocolate too long because it WILL fall off). Gently tap the skewer on the side of the pan to allow the excess chocolate to drizzle back into the pan.<br />
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Roll the cake pop into your desired topping.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQH8n5xgskSetavjvZ8juUiimIImEK7Ktkqnfb2LFxBWVH90K0kWTL38QTe6qMbs7YfhscO1R0FVlw3E79r6WfTIzCI4QL-BQ0FYIhftQDv4YgkhARLI4i7DZ8e-6jvIxkd9UThO9VD33B/s1600/blog+062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQH8n5xgskSetavjvZ8juUiimIImEK7Ktkqnfb2LFxBWVH90K0kWTL38QTe6qMbs7YfhscO1R0FVlw3E79r6WfTIzCI4QL-BQ0FYIhftQDv4YgkhARLI4i7DZ8e-6jvIxkd9UThO9VD33B/s320/blog+062.jpg" width="320" /></a></div><br />
Allow the cake pop to cool, and enjoy! When making large batches of these, I stick the finished cake pops into a piece of styrofoam so they can cool and I can continue the process.<br />
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Chocolate Cake (makes about 24 balls)<br />
(From "the Gluten-free Almond Flour cookbook") <br />
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2 cups <a href="http://www.amazon.com/Bobs-Red-Mill-16-Ounce-Packages/dp/B000EDG598?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">almond flour</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B000EDG598" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
1/4 cup <a href="http://www.amazon.com/Navitas-Naturals-Organic-Superfood-16-Ounce/dp/B001E5E0Y2?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">cocoa powder</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B001E5E0Y2" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
1/2 tsp sea salt<br />
1/2 tsp baking soda<br />
1 cup raw honey<br />
2 eggs<br />
1 Tbsp vanilla<br />
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Preheat oven to 350 degrees. Grease (with coconut oil!) and flour (with almond flour!) an 8 inch cake pan.<br />
Combine the almond flour, cocoa powder, salt and baking soda in a large bowl. In a separate bowl, combine the honey, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix well. Pour the batter into the prepared cake pan and bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean.Cool the cake completely. Pull chunks off of the cake and roll into 1-2" balls. Place the balls onto a cookie sheet and freeze for at least 15 minutes.<br />
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Coconut Cake (makes about 24 balls)<br />
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4 eggs<br />
3/4 cup coconut oil (melted)<br />
3/4 cup honey<br />
1/3 cup coconut milk<br />
3/4 cup <a href="http://www.amazon.com/Bobs-Red-Mill-Organic-16-Ounce/dp/B000KENKZ8?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">coconut flour </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B000KENKZ8" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
3/4 tsp sea salt<br />
3/4 tsp baking soda<br />
3/4 cup<a href="http://www.amazon.com/Lets-Do-Organic-Shredded-Unsweetened/dp/B000F4D5GC?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank"> unsweetened shredded coconut</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B000F4D5GC" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
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Preheat oven to 350 degrees. Grease (with coconut oil) and flour (with coconut flour) an 8 inch cake pan. Combine the eggs, oil, honey and milk in a bowl with a whisk.. Add the flour, salt, baking soda, and shredded coconut and blend well. Spoon into prepared cake pan and bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Pull off chunks of the cake (excluding the thicker outer layers of this cake, it is NOT moist enough to hold it's shape) and roll into 1-2" balls. Place balls onto a cookie sheet and freeze for at least 15 minutes.Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com5tag:blogger.com,1999:blog-1817726455698324089.post-51570301064420054292011-04-28T15:06:00.000-07:002011-04-28T15:08:53.323-07:00Egg White "Tortilla" BurritoThese tortillas are NOT going to be like gluten or corn tortillas. You will never get the same consistency and you won't be able to pick the burrito up and eat it. It must be eaten with a fork.<br />
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That being said, I have found that these tortillas suffice my craving! They are very simple to make and you can toss anything you want in and on top of them. This particular tortilla is stuffed with leftover bbq pork (recipe will be posted this week) and topped with avocado and <a href="http://www.amazon.com/Franks-RedHot-Hot-Sauce-680/dp/B00099XKXG?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">Frank's red sauce</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B00099XKXG" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. Delish!<br />
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Egg white tortilla (makes 1 tortilla)<br />
<br />
2 Tbsp coconut oil<br />
1/3 cup egg whites<br />
salt and pepper<br />
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Heat the coconut oil over medium heat. Let the coconut oil melt completely, and then allow the oil to get nice and hot. Pour the egg whites into the hot pan. Sprinkle with desired salt and pepper and allow the egg white to cook through.<br />
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I do not flip this tortilla. They are extremely delicate and will rip! I let the tortilla get nice and brown and then dump it out onto a large plate. Quickly and gently pull it into one layer. Add some cooked meat, fold over and if desired, top it with some avocado, salsa, or guacamole. Enjoy!Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com1tag:blogger.com,1999:blog-1817726455698324089.post-27254379527012309482011-04-27T09:51:00.000-07:002011-04-28T15:14:24.098-07:00Chewy Chocolate CookiesTypically when I print out a recipe one of the first things I do is alter it. I have been cooking and baking long enough that I know how I like things done. I made whoopie pies (recipe from comfybelly.com) on Easter. The filling was not so great, but the cookie...AMAZING! They are the perfect consistency. I did make a slight change to lower the carb intake on this cookie. Thank you comfybelly for a recipe delicious enough for me to blog about it and share! These cookies would be heaven with paleo ice cream, that's what I will be doing next time I make them :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOa_IssRXDbqVNFANkcG1qb65H73ZohUhPmcFwJBUFcA3pf_e4tGnyItP9nPLeRBHjRAP5jw2E5gEbNig47zowf0eS_wqmqHq0kia83LKcXbHFyHJEIalNVsfkSwJKzq3MPjzYmv4ixN_/s1600/Blog+021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOa_IssRXDbqVNFANkcG1qb65H73ZohUhPmcFwJBUFcA3pf_e4tGnyItP9nPLeRBHjRAP5jw2E5gEbNig47zowf0eS_wqmqHq0kia83LKcXbHFyHJEIalNVsfkSwJKzq3MPjzYmv4ixN_/s320/Blog+021.jpg" width="320" /></a></div><br />
Chewy Chocolate Cookies<br />
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2 cups <a href="http://www.amazon.com/Bobs-Red-Mill-16-Ounce-Packages/dp/B000EDG598?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">blanched almond flour</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B000EDG598" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
1/2 tsp sea salt<br />
1/2 tsp baking soda<br />
1/4 cup <a href="http://www.amazon.com/Navitas-Naturals-Organic-Superfood-16-Ounce/dp/B001E5E0Y2?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">unsweetened cocoa powder</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B001E5E0Y2" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
1/2 cup honey<br />
1/2 cup palm or <a href="http://www.amazon.com/Big-Tree-Farms-SweetTree-16-Ounce/dp/B002UGMH9Y?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">coconut sugar</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B002UGMH9Y" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
1 Tbsp vanilla<br />
2 eggs<br />
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Preheat oven to 350 degrees F.<br />
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Blend all dry ingredients together, and then add all the wet ingredients and blend well.<br />
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Line 2 large baking sheets with parchment or a baking mat. Place a heaping teaspoons (the one you eat with) of batter 2 inches apart. These things are runny and spread quickly into a large circle.<br />
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Bake for 15 minutes. Cool completely on the cookie sheets (Do NOT take them off after only 2 minutes like you would regular cookies! They will fall apart!) Slide them off with a spatula.Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com0tag:blogger.com,1999:blog-1817726455698324089.post-7086170463287844502011-04-25T14:01:00.000-07:002011-04-28T15:11:33.169-07:00Paleo BreadThis bread is great for to snack on! The recipe would also make a fantastic biscuit. With flax seed and almond flour, it is very nutritious, and extremely delicious! It took me awhile to get this one right, but I'm pretty proud of the results! This particular picture is from the first batch that tasted good, but I realized that I needed to double the recipe. The recipe below is the doubled version.<br />
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Paleo Artisan Bread<br />
1 1/3 cups<a href="http://www.amazon.com/Bobs-Red-Mill-Flaxseed-16-Ounce/dp/B000EDBQ6A?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank"> flax meal</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B000EDBQ6A" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
1 1/3 cups <a href="http://www.amazon.com/Bobs-Red-Mill-16-Ounce-Packages/dp/B000EDG598?ie=UTF8&tag=chewin0d-20&link_code=btl&camp=213689&creative=392969" target="_blank">almond flour</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chewin0d-20&l=btl&camp=213689&creative=392969&o=1&a=B000EDG598" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
3 tsp baking powder<br />
1 tsp sea salt<br />
8 tsp olive oil (plus more to grease bowl)<br />
4 eggs<br />
1 tsp oregano or rosemary<br />
1 tsp dried minced garlic<br />
1/2 c water<br />
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Preheat oven to 350 degrees. Grease an oven safe glass bowl with olive oil. In a mixing bowl combine the dry ingredients. In a different bowl beat the eggs, water and oil together. Pour the wet ingredients into the dry ingredients and mix well. Pour into prepared bowl and bake about 1 hour, or until golden brown on top. Enjoy!Rachel Hallhttp://www.blogger.com/profile/17666274116799156997noreply@blogger.com1