simple paleo - paleo pumpkin muffins

Note: This recipe used to call for Pumpkin Puree and I have since found that Canned Pumpkin works better and gives better texture and overall taste.

PREPARATION: 5 minutes


COOK: 25-30 minutes (plus 10-15 minutes of total cool down) 


SERVINGS: 12-16 muffins 


INGREDIENTS 


1 1/2 cup of organic blanched almond flour 

1/2 cup of organic coconut flour 

1 tsp baking soda

12 oz organic canned pumpkin 

1/3 cup organic full fat coconut milk 

3 large organic eggs 

1/2 cup of organic maple syrup 

2 tbsp of organic vanilla extract

1 tsp organic cinnamon 

1/2  tsp of Himalayan salt 

METHOD

1. Preheat oven to 350 degrees F. Fill muffin pan with parchment liners and set aside.

2. In a medium bowl mix together all the wet ingredients (pumpkin, eggs, coconut milk, maple syrup and vanilla extract). Slowly add the cinnamon and salt. Mix well.

3. In a larger bowl, mix together almond flour, coconut flour and baking soda. Mix well.

4. Slowly add the wet ingredients into the dry ingredients, stir to combine well. 

5. Once it's all mixed very well, fill the liners 3/4 of the way. It should make 12-16 muffins, depending on how high you fill the muffin cups.

6. Bake for 25-30 minutes. After muffins bake, remove and let them cool for 10 minutes. Then move to wire rack to cool off completely.

OPTIONAL
Add paleo chocolate chunks to make them into paleo chocolate pumpkin muffins or Lavendar for Lavendar Pumpkin muffins, our favorite!

 ENJOY!

simple paleo - paleo cassava battered fish

PREPARATION: 5 minutes

COOK: 12 minutes 

SERVES: 4

INGREDIENTS

4 fish fillets, 4oz-6oz each (I used wild caught 5oz cod)

1 cup of Cassava flour (I used Otto's Naturals Cassava Flour)

1 large organic free-range egg

1/2 cup of your favorite paleo oil (I used sesame seed oil)

1/2 tbsp pink Himalayan salt 

METHOD

1. Rise fillets in cold water, pat dry.

2. Beat egg in a medium sized bowl, set aside.

3. Mix flour and salt in a separate large bowl, set aside.

4. Heat oil over medium-high in a large frying pan. 

5. Bath fillets in the egg, then place the fish into the flour mix, one at a time.

6. Once coated well in the flour mix, place a fillet (one at a time) into the hot oil. Make sure the fish are not sticking to the pan or touching each other.

7. Fry each side for 5-7 minutes or until to a golden brown.

8. Let it cool briefly then serve.

ENJOY!

simple paleo - paleo fried green tomatoes

paleo fried green tomatoes

PREPARATION: 10 minutes

COOK: 40 minutes 

SERVES: side dish

INGREDIENTS

8 organic green tomatoes

1 cup of Paleo flour of choice (I used Bob's Red Mill Paleo Flour)

2 organic free-range eggs

1/2 cup sesame seed oil

1 tsp Himalayan salt 

METHOD

1. Cut tomatoes into 1/4 inch slices.

2. Beat the eggs in a bowl, set aside.

3. Mix flour and salt in a separate large bowl, set aside.

4. Heat oil over medium-high in a large frying pan. 

5. Bath tomato slices in the egg, then place the slices into the flour mix, one at a time.

6. Once coated, place a tomatoes (one at a time) into the hot pan. Make sure the tomatoes are not sticking together or to the pan.

7. Fry each side for 5 minutes or until to a deep golden brown.

8. Let it cool briefly then serve.

ENJOY!

simple paleo - paleo fried okra

paleo fried okra

PREPARATION: 10 minutes

COOK: 10 minutes 

SERVES: side dish

INGREDIENTS

2 cups of okra, washed and cut into disks

1 cup of cassava flour (I used Otto's Cassava Flour)

1 large organic free-range egg

1/2 cup of ghee

1 tsp Himalayan salt 

METHOD

1. Beat the egg in a medium bowl, set aside.

2. Mix flour and salt in a separate large bowl, set aside.

3. Melt ghee over medium-high in a skillet. 

4. Bath okra in the egg, then place okra into the flour mix. Be sure okra is fully coated.

5. Once coated, place a few okra at a time into the hot skillet.

6. Fry the okra in the skillet for 7-10 minutes , stirring often.  Fry to a deep golden brown.

7. Let it cool briefly then serve.

ENJOY!

simple paleo - paleo berenjenas rellenas (stuffed eggplant)

PREPARATION: 20 minutes

COOK: 60 minutes 

SERVES: 4

INGREDIENTS

2 medium organic eggplants

1/2 pound of organic ground turkey

1 medium organic sweet onion, diced

1/2 organic green bell pepper, diced

4 cloves of organic garlic, minced

24 oz of organic (no sugar added) tomato sauce

4 tbsp of organic ghee or grass fed butter

1 tbsp dried oregano 

Himalayan salt 

black pepper

METHOD

1. Wash the eggplants well. Cut the ends off and then cut the eggplants in half, lengthwise. Criss-cross cut the eggplant meat. Scoop out the center of the eggplants but remember to leave enough meat inside the skin so that it will hold shape. Dice the eggplant meat then set aside. Sprinkle salt into the inside of the cut eggplant shells then place them skin side down in an oiled roasting pan. Set aside for now.

2. Preheat the oven to 350F.

3. Heat ghee or butter in a sauté pan on medium. 

4. Cook the eggplant meat, onion, bell pepper and oregano for 5-7 minutes. Add the garlic and cook an additional 2-3 minutes.   

5. Add the turkey meat in chunks. Stir often and make sure there are no big chunks of meat. Cook the meat and vegetables for 10 minutes.

6. Once the turkey has cooked, season everything with salt and pepper. 

7. Stir in the tomato sauce. Lower heat and let it all cook for 25 minutes. While the sauce is cooking, bake the eggplant shells for 20 minutes.

8. Once the sauce and shells are done, fill the eggplant halves with the mixture. Make sure not to overfill. Bake for 20 minutes.

9. Let it cool briefly then serve.

ENJOY!

simple paleo - paleo hot coconut drink

paleo hot coconut drink

PREPARATION: 10 minutes

INGREDIENTS

1 cup of organic full fat coconut milk

1 tsp of Anandamide ¨Bliss Alchemy¨ powder 

1/4 tsp of organic cinnamon 

1/2 tsp of organic cocoa nibs


METHOD

1. In a small saucepan, bring coconut milk to a boil.

2. Reduce to a simmer and stir in Anandamide powder and half of the cinnamon.

3.Transfer to a coffee mug, then sprinkle the rest of the cinnamon and cocoa nibs on top. 

ENJOY! 

simple paleo - paleo garlic lemon-butter shrimp

paleo garlic lemon-butter shrimp 

PREPARATION: 5 minutes

COOK: 5-7 minutes 

SERVES: 4

INGREDIENTS

1 pound Atlantic wild shrimp

4 tbsp organic grass-fed butter

4 cloves of organic garlic, minced

1 tbsp of organic parsley   

1/2 organic lemon 

himalayan salt 

black pepper

METHOD

1. Heat butter in a large skillet on medium-high. 

2. Once skillet is hot, add garlic, parsley and shrimp (one by one).

3. Season shrimp with salt and pepper. Cook for 2 minutes, stirring occasionally but not flipping over.

4. Once shrimp has cooked for 2 minutes on one side, flip the shrimp over, squeeze lemon over the shrimp. Cook for another 2 minutes, again stirring without flipping shrimp. Season. 

5. Remove shrimp, lower heat to the lowest setting and stir sauce.

6. Pour a spoonful of sauce onto shrimp when served.

7. Serve with your favorite Paleo pasta or veggie rice. Use some of the sauce on both!

ENJOY! 

Try this dish with Cappello´s Paleo Friendly Fettuccine or you favorite veggie rice. I love it with plain cauliflower rice as well.