Tag Archives: easy

Apple Spice Bread

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Yum! This was my first attempt at grain-free, gluten-free, refined sugar-free baking… that’s a lot of “free”! 😉 I am so used to baking with flour that I was slightly apprehensive about how this recipe might turn out. I was relieved when this baked up beautifully light and soft. The kids and I, (well, mostly I), ate a whole loaf today. Instead of making one large loaf, I made three minis, cooled them completely, then wrapped them and stored them in the refrigerator. I know I’ll make this again and I’ll have fun trying out new coconut flour recipes soon. My next experiment will be testing this same recipe, but swapping the apple sauce for pumpkin puree. Thanks for reading, enjoy!

1Ingredients, minus the vanilla extract.

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These popped out of the pan nicely after cooling for 15 minutes. I love my USA Pans! 🙂

Applesauce Spice Bread – adapted from Au Naturale Nutrition

  • 6 eggs
  • 3 Tbsp coconut oil, butter, or ghee (melted)
  • 1/2 cup raw honey or maple syrup
  • 1/2 cup unsweetened, natural applesauce
  • 1 Tbsp vanilla extract
  • 1 Tbsp molasses
  • 3/4 cup coconut flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1 Tbsp pumpkin pie spice

Directions:

Preheat oven to 350. In a large bowl, combine dry ingredients. In a medium bowl, combine wet ingredients. Pour wet ingredients into dry and blend until evenly combined. Grease pan(s).  Pour batter into 3 mini loaf pans or 1 large glass loaf pan. Bake for 35-40 minutes in mini pans.  Bake 65-70 minutes for 1 large loaf. Allow to cool completely.  Store in fridge.

Maple Roasted Chicken and Sweet Potatoes

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**Sorry for the lack of posting – things are much different in our house. My kids and I just finished our third week of homeschooling, so I have had to put the blog on the back burner 🙂 I will post when I can! Thanks for stopping by :)**

Quick Post: One of my favorite combinations is chicken and sweet potato – I practically live off of this pairing! This is one of the most simple and cheap dinners I have tried since I changed my eating habits, and it’s just so good. I love how crispy the skin becomes and I eat it unashamedly! 😉 Before I put the skillet in the oven, I browned up the skin in the pan on my stove – that’s optional, but I recommend it! Thanks for reading, enjoy!

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Maple Roasted Chicken and Sweet Potatoes – adapted from Honey, Ghee and Me

  • 2-4 chicken pieces (bone-in, skin-on)
  • 2 sweet potatoes
  • 1 yellow onion
  • 3 tbsp maple syrup (the real stuff- makes a huge difference)
  • 8 sprigs fresh thyme
  • 2 tbsp olive oil
  • 3/4 tsp salt
  • 1/4 tsp pepper

Directions –

Preheat oven to 400 degrees. Begin by peeling sweet potatoes and chop them into one inch chunks. Chop the onions into a similar size and arrange the vegetables in the bottom of a baking dish. Pour in olive oil and maple syrup and season the chicken with salt and pepper. Toss to coat in the oil and maple syrup, and leave all the chicken and vegetables in one even layer. Top with thyme sprigs and bake for 1 hour uncovered, turning the chicken half way through cooking time.

Slow Cooked Pork Roast

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This was so simple and flavorful, makes a big batch and it’s so versatile. We’re using this pork for BBQ pulled pork sandwiches, but you could use some in one of my favorite macaroni dishes or these amazing taquitos. I don’t cook pork often enough, but after trying this recipe out, I’m sure add it to the rotation. If you follow the recipe link, you’ll see that there are a few different ways to season this up, but I chose the “plain” version so the leftovers would be easier to use. Thanks for reading, enjoy!

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**Potato Bun Recipe Here and Creamed Corn Recipe Here**

Slow Cooked Pork Roast – adapted from The Kitchn

  • 4 to 6 pound boneless pork shoulder or butt (or 5 to 7 pounds bone-in), trimmed of excess fat
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 2 tablespoons coconut oil
  • 1 yellow onion, sliced
  • 1 carrot, roughly chopped
  • 3 stalks celery, roughly chopped
  • 1 1/2 cups chicken stock
  • 2 bay leaves

Directions –

Preheat the oven to 325 degrees. Place a rack on the lower-third of the oven. Pat the pork dry with paper towels, and season with salt and pepper. Heat a large dutch oven over medium-high heat and add the oil. Sear all sides of the meat, add the vegetables and chicken stock and bring to a simmer. Once it simmers, cover and place in the oven. Bake for 2 to 4 hours, checking after the first two hours for “fork-tenderness” – My 4 pound bone-in roast was fall-off the bone tender at 3.5 hours. Transfer the pork to a large container. When cool enough to handle, use two forks or your fingers to shred the meat into pieces. Remove any large pieces of fat or bones. For more moist and flavorful pulled pork, you can mix some of the cooking liquid back into the pork. Start with a little, mix, then add more until the pork is as wet or dry as you like. Alternatively, for barbecue pulled pork, you can mix in barbecue sauce. Pulled pork will keep for 1 week in the refrigerator or for up to 3 months in the freezer.

Bacon Apple Smothered Pork Chops

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I’m really enjoying the paleo way of cooking! I have been going strong for two months now, and have maintained (without regular exercise), my 15 pound weight loss – all without counting calories or fat. One of the greatest benefits of the change is that I haven’t had a migraine or headaches! Also, food just tastes better and I’m never hungry:)

I rarely cook pork, let alone chops, but I really wanted to try out this recipe from Nom Nom Paleo. If I had cauliflower at the time, I would have made mock mashed potatoes. That would have gone perfectly with the chops because this dish makes a good amount of gravy. I was really pleased with the flavor, but next time I’ll probably add more apples to it.

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I used three huge pork chops for this that were each about one inch thick!

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It smelled amazing! Thanks for reading, enjoy!

Bacon Apple Smothered Pork Chops – adapted from Nom Nom Paleo

  • 6 slices bacon
  • 2 TBSP arrowroot powder
  • 1 1/2 cups bone broth or chicken stock
  • 2 pounds of bone-in pork chops
  • kosher salt
  • black pepper
  • 1 TBSP ghee
  • 1 large yellow onion, thinly sliced
  • 1 apple, peeled, cored and thinly sliced
  • 2 garlic cloves, minced
  • 2 fresh thyme sprigs

Directions – 

Fry the bacon in a small saucepan over medium-low heat. Once the bacon is crisp, scoop it out and place it on a paper towel-lined dish.

In the same saucepan, add the arrowroot powder into the drippings to form a smooth roux. Keep whisking until browned, then pour the broth in and stir until incorporated. Increase the heat to med-high, and bring the sauce to a boil. Cook until thickened, then cover the pan and set it aside.

Season the chops on both sides with salt and pepper. Heat ghee in a large skillet over medium-high heat. When the pan is hot, add the chops and cook on each side for a minute or until golden brown. Transfer chops to a plate. Toss the apples and onions in the same skillet, season with salt and cook, stirring constantly. Continue cooking until the apples and onions brown on the edges. Add the garlic and saute until fragrant, then add the chops back into the skillet. Pour the reserved sauce over the chops and add the thyme sprigs. Bring the sauce to a boil, then reduce heat to low and cover. Simmer for 30 minutes or until the pork is fork tender.

Plate the chops, and top them with gravy and reserved bacon bits.

 

 

Paleo Taco Salad

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Quick Post: This taco meat was okay the first day, but even better as the week went on 🙂 I made a few modifications to the recipe, but I added the link to the original as always 🙂 Thanks for reading, enjoy!

Paleo Taco Salad – adapted from Stupid Easy Paleo

  • 1 Tablespoon coconut oil
  • 1 pound ground beef (*I used bison)
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1.5 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • tomato paste (*optional, I used a whole 6 ounce can*)
  • 1/2 cup of bone broth, or water

Directions –

In a small bowl mix together the chili powder, cumin, garlic powder, paprika, cayenne pepper, salt and pepper. Set aside.

Melt the coconut oil in a medium skillet over medium heat. Once the coconut oil has melted, add the onion and sauté until soft. Add the garlic and sauté until fragrant, about 30 seconds. Add the meat and cook until no longer pink. Add the taco seasoning to the meat and mix well. (*I used all but about a tablespoon of the mixture*) Add the tomato paste and bone broth to the pan and continue cooking until it reaches your desired consistency. Taste for seasoning and adjust if needed. Serve immediately over chopped Romaine lettuce, and top with lots of veggies.

 

 

Breakfast Sausage

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This Whole 30 kick has forced me to make just about everything from scratch – not a problem on most days, but sometimes I want a break. This change has definitely been a huge lesson in discipline for me, but I can tell you that the results are completely worth it. In less than three weeks, I lost 9 pounds and haven’t counted a single calorie or fat gram, and I am not starving myself! I have more energy, sleep better, I feel stronger, my clothes fit way better and have much more confidence than I did a few months ago.

Anyway, back to the recipe – these are super quick and easy to make. I serve them with fried eggs, roasted sweet potato and some avocado – all Whole 30 approved! Thanks for reading, enjoy!

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Breakfast Sausages – adapted from Primal Palate

  • 1 lb Ground Pork
  • 1 tsp Fennel
  • 1 tsp Garlic
  • 1 tsp Paprika
  • 1/2 tsp Black Pepper
  • 1/2 tsp Sage
  • 1/2 tsp Salt
  • 2 Tbsp Organic Coconut Oil
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp White Pepper

Directions –

Process Combine pork, garlic, and all spices in a mixing bowl, mixing until it reaches an even consistency. Form pork mixture into 2-ounce patties (approximately 8 patties). Heat a skillet to medium heat with 1 tablespoon of coconut oil per 4 patties. Cook the patties for approximately 3–4 minutes per side. Each side should be golden, and the center of the patties should no longer be pink.

Bison/Beef Burger with Avocado Dipping Sauce and Kale Chips

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This dinner was amazing – I didn’t even miss the carbs and cheese! 😉  I used a pound each of bison and lean beef for the meat mixture, which I gently mixed, and formed into patties, then generously sprinkled fresh black pepper and pink salt on top. My husband expertly grilled them up; while I fried my egg – I’m not ashamed to admit that runny yolks are my favorite!

 

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For my Paleo plate, I placed a piece of Romaine lettuce, some dip, two slices of tomato, the burger, more dip, and then the lovely fried egg. I could not wait to dig into this meal. And the kale chips? They’re so light and crispy, salty and savory and complimented the avocado dipping sauce perfectly. Thanks for reading, enjoy!

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Avocado Dipping Sauce – adapted from Quick and Easy Paleo Comfort Foods

  • 1 medium ripe Hass avocado
  • juice and zest of one lime
  • 1 clove garlic, peeled
  • 1 TBSP Dijon mustard
  • salt and pepper to taste
  • 4 TBSP extra virgin olive oil

Directions –

1. Halve the avocado, and remove pit and peel.

2. Place the avocado halves and the rest of the ingredients in a food processor and pulse until smooth and creamy. Serve as a spread, dip or dressing.

 

Kale Chips – adapted from Kansas City Mamas

  • 1 large bunch of kale
  • 1/4 cup olive oil
  • salt and pepper to taste

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Directions –

1. Preheat oven to 350 degrees.

2. Lay each kale leaf on cutting board and cut out hard stem with a sharp knife.

3. Place leaves in a large bowl and wash well. Drain kale well, or spin in a salad spinner. Place leaves in a large bowl and coat with oil, salt and pepper and toss to coat.

4. Divide leaves onto two cookie sheets if necessary- you don’t want the leaves to steam. Roast for 15 minutes, being careful not to burn.

 

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The money shot!

Citrus and Herb Roast Chicken

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This was so amazing! Perfectly seasoned and juicy – and not at all coconutty! I will make this again and again – even my daughter who practically drinks ketchup, said it was good without it! That’s a win in my book. I served this with steamed carrots and green beans, seasoned with salt, pepper and my fave Kerrygold butter. Thanks for reading, enjoy!

Citrus and Herb Roasted Chicken – adapted from Practical Paleo

  • 1 – 3 to 4 pound whole chicken, rinsed and dried
  • 1 tbsp chopped fresh rosemary
  • Zest of one orange
  • Half that orange, sliced into fourths
  • One small onion, quartered
  • 4-6 cloves garlic, smashed
  • 2 tsp kosher salt
  • 2 tbsp coconut oil, melted (*or butter or bacon grease*)
  • Fresh cracked pepper
  • Kitchen string for trussing
  • Half sheet pan
  • Foil

Preheat the oven to 375 degrees.

Remove and gizzards or organs from inside the chicken. Stuff the chicken with the onions, garlic, and the citrus, truss the chicken if desired. Brush the chicken with melted coconut oil, and sprinkle it with the chopped rosemary, kosher salt, orange zest, and black pepper, and roast about 55-65 minutes or until the internal temperature reaches 160-165 degrees. Cooking time depends on the size of the bird but is approximately 20 minutes per pound.

Chocolate Peanut Butter Banana Milkshake

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This dessert hits the spot and makes me feel like I’m cheating on my diet! It’s a great fake-out dessert because the frozen bananas create a thick, ice cream-like consistency. Even my husband and kids enjoy this – that’s a win for clean eating! 😉 I have made this at least five times in the last two weeks, actually, I could go for one of these right now 😉 Thanks for reading, enjoy!

Chocolate Banana Peanut Butter Milkshake – adapted from Detoxinista

  • 2 frozen bananas
  • ¾ cup milk (or non-dairy milk)
  • 1 Tablespoon pure maple syrup
  • 2 Tablespoons cocoa powder
  • ¼ cup natural peanut butter
  • 1 teaspoon vanilla extract
  • 7 ice cubes (about 2 handfuls)

Directions – 
Throw all of the ingredients into a high-powered blender, and blend until smooth and creamy. Pour into two glasses and serve immediately!

Simple Amaranth and Quinoa Porridge

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Wow – this is so creamy and surprisingly tasty! I used full fat coconut milk instead of the recommended almond milk. Thanks for reading, enjoy!

Amaranth and Quinoa Porridge – adapted from Choosing Raw

  • 1/2 cup dry quinoa, rinsed well
  • 1/2 cup dry amaranth
  • 2 cups water
  • Pinch salt
  • 2 cups
  • 2 cups coconut milk (*My can was just under 2 cups, so I made up the difference with water*), or your milk of choice
  • 2 TBSP coconut sugar or sweetener of choice

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Directions – 

Combine water, salt, and grains in a medium pot and bring to a boil. Lower the heat to a simmer, cover the pot, leaving the lid slightly ajar to let air escape, and cook for 25-30 minutes, or until water is absorbed and grains are tender. At this point, you can use the grains in any way you’d like, or move straight into the porridge.

To make the porridge, combine the milk and sweetener in a medium pot and add the cooked grains. Simmer over low heat for a few minutes, or until most of the milk is absorbed a bit.

Divide the porridge into four bowls or glass jars. Top with fruit, nuts or anything else you like!