Breakfast On The Go: Raspberry Chocolate Chip Protein Muffins

It's finally spring, which means I spend my days outside.  This also means half the time I forget to eat and then find myself out with no food and it's the perfect excuse to eat ice cream instead.  Enter these delicious muffins.  The addition of protein powder makes them surprisingly filling, and they travel well!

Raspberry Chocolate Chip Protein Muffins (makes 6 muffins)

• 1 cup almond flour
• 1/4 cup unflavored protein powder
• 2 eggs
• 1/4 cup coconut oil, melted (or butter)
• 1 tbsp honey
• 1 tsp vanilla extract
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 tsp cinnamon
• splash of lemon juice
• 1/2 cup fresh raspberries (or frozen)
• 1/4 cup mini chocolate chips
• 6 muffin liners

Combine all the ingredients, except for the raspberries and chocolate chips. When well mixed, fold in the raspberries and chocolate chips.

Place liners in the muffin tin, then scoop batter in.  The batter will be sticky, not runny.  Tins should be at least 3/4 filled, the more the better because they don't rise much.  Bake for 25-30 minutes at 350 degrees until they don't make a "squishy" sound when you press on the top of one.

Slather with butter, or take some on the road... you won't be disappointed!

**Modified from detoxinista.com

Strawberry Cinnamon (or other) Scones

Since it's Mother's Day, this will be short.  Since my parents were visiting this weekend, I made these for my mom and she (and my father) really liked them.  This recipe is a great base for any type of scone, but the one I tested out is shared below.  It's pretty easy to make, and really feel free to try out any modifications... and maybe even share them with me! :)

Strawberry Cinnamon (or other) Scones

• 3 tbsp honey OR 1 ripe banana, mashed
• 1/8 cup grapeseed oil
• 1 egg
• 1/2 tsp vanilla
• 1 cup almond meal
• 1/4 cup protein powder (I use Warrior Blend Natural Flavor)
• 1 tsp coconut flour
• 1/2 tsp baking soda
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• unsweetened, freeze-dried strawberries (from Trader Joe's) OR other fruit/filling/choc chips
• 2 tbsp cinnamon (topping)
• honey drizzle (topping)

Combine all ingredients except strawberries.  When well mixed, fold in strawberries.  Place dough in shape you desire on a greased, parchment lined, baking sheet and press down to flatten them.

Powder with cinnamon, then drizzle with more honey if wanted.  Bake for 25 - 35 minutes, until golden brown.

As always, enjoy!

*this has been an R&E original

Travel Dessert: Crunchy Cinnamon Hermit Cookies

I was a weird kid.  There are many reasons and examples of this, but the one that always comes back to make is my eating habits.  While everyone else was busy eating chocolate chip cookies or Oreos, I was drooling over things like gingersnaps or hermit cookies.  Oh, hermits.  They had the perfect blend of random ingredients thrown in, plus a kick of ginger, and always left me satisfied.  Of course, since I don't really eat flour anymore this is always one of my tortures when I head up into NH or VT and into a little coffee shop with homemade delights... wishing I could eat the damn hermit cookies.

So in honor of our trip to VT this weekend, I bring you not ginger, but cinnamon, hermit cookies.  Why cinnamon?  Because that's what I made, and it pairs perfectly with the sea salt, chocolate chips, and raisins.  Could you try ginger?  Sure, go for it!  Let me know how it turns out.  But in the meantime, here's the goods... short and sweet, just like today's recipe (see what I did there?)  These cookies are DENSE, filling, HEALTHY, and delicious.  We are taking a bunch as our chair lift snack for our ski trip this weekend... enjoy!  (Oh, and sorry about the pictures.  Not my best, but at least there's something...?)

Crunchy Cinnamon Hermit Cookies

• 1 cup almond flour
• 1/2 cashew flour or GF oats or regular oats
• 2 tbsp chia seeds
• 2 tbsp ground flax seeds
• 1/4 cup hemp seeds
• 1 tsp ground cinnamon
• 1/2 tsp sea salt
• 1/2 tsp baking powder
• 1/4 cup shredded coconut
• 1/4 cup dark chocolate chips (optional)
• 1/2 cup organic raisins
• 1/8 cup butter or coconut oil, melted
• 2 tbsp milk or coconut milk
• 1 tsp vanilla extract
• 1/4 cup peanut butter or almond butter
• 2 eggs 
• 1tbsp – 1/4 cup pure maple syrup, raw honey or raw agave (optional)

Pre heat oven to 350.  Combine ingredients, wet first, then dry.  Scoop out the dough and roll into balls. Place on parchment-lined cookie sheet and gently press down with a spoon... sticky, careful!

These cookies don’t spread so you need to press them down to help them cook evenly.  Bake for about 25 - 30 minutes or until they are starting to turn light brown... dark brown and you've gone too far and will have crispy raisins.

Definitely let them cool before you eat... they get pretty hot!

**modified from www.http://simplylovefood.com

It's Time: Minimally Modified Primal Pizzas

Yes, I've been gone for another three months.  I blame the whole getting married thing.  Oh, yeah, I got married!  But that's a story for another time.

THIS post contains recipes for the much requested primal pizza crusts I make.  No, they will not be fluffy or bread-like.  Yes, they will fulfill their role as a crust and hold your favorite toppings and even allow careful dipping into ranch dressing.  It will also leave you feeling much less bloated and gross AND lets you use all that eggplant, zucchini, or summer squash you have stockpiling from your crop-share.  Read your mind, didn't I?  So, since I have been MIA for so long I am going to get right to the point.  In order from our favorite to least (based on taste, ease of making, and crust abilities), here they are!

Ready?!  I am! 

Zucchini or Eggplant Crust

• 1 lb (2-3 cups) grated zucchini/eggplant
• 1/3 cup parm cheese
• 1/2 cup almond meal
• 1-2 tbsp coconut flour (for moisture)
• 1 egg

Step one: take your grated veggie, salt it, and wrap it in some paper towels.  Repeat this twice over the course of a few hours for best results.  Not necessary, but makes the crust crispier.  The examples below are all of eggplant, but zucchini follows the same rules.

 When ready to make pizza, preheat oven 450 degrees.  Combine all ingredients.  Add a light sprinkle of coconut flour if still super moist.

Lay parchment paper on a pre-oiled baking sheet.  Oil parchment paper as well.  using your hands, a fork, or spatula, carefully spread the ball of "dough" slowly outward, making it thin (no thicker than 1 cm).

When it looks similar to the picture above (this one is zucchini), put it in the oven for 15 minutes.  I should look like the below picture.  If not, put it back in until it does.

Then remove pan, flip crust, and 5ut it back in for another 5 minutes or until it looks like the below picture..

Take crust out, add toppings (pre cook any non-cured meat), cook at 350 until cheese is melted, and eat!

 

Before we go any further;

topping suggestions for ALL pizzas:

Pepperoni, chicken sausage, sauteed kale/peppers/onions, broccoli, bacon (!), mushrooms, pesto, garlic, mozzarella cheese, meatballs, buffalo chicken, buffalo chicken meatballs... the list could go on.

This next one is from this website, modified minimally.  Try as we might this one always ends slightly floppy.

Flax Seed Pizza Crust

• 1/2 cup flax meal
• 1/2 cup almond meal
• 1/2 cup finely grated parmesan cheese
• 2 eggs

Mix the flax meal and parmesan cheese in a medium bowl.  Add the eggs and stir until a dough is formed.  It will be sticky, like really really obnoxiously sticky.  Let it sit for about 5 minutes or so until it's easier to work with. Wet your hands with water to help keep the dough from sticking to them and press onto parchment papered cookie sheet about 1/3 inch thick in a circle.

You should get about a 10 inch circular crust out of it... if it's a lot smaller than that you are making it too thick.  Bake crust at 350 for 8 minutes, or until top is lightly browned.  Remove an add toppings.  For this one I made buffalo chicken meatballs and spinach!  Bake for another 15 minutes at 350.  Remove when cheese is melty and delicious (sorry, no picture of that part!).

Okay, this one has been in my files for a while, but for the life of me I cannot find any notes besides:

1) I made it and added a few modifications

2) It was the least favorite

3) The original recipe comes from The Almond Flour Cookbook by Elana Amsterdam.

Then I tried to find the original and couldn't.  Good story, I know.  Anyways, try it for yourself, perhaps you will have better luck!

Almond Flour Pizza Crust

• 1 1/2 cups almond meal
• 1 egg
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp baking soda 

Mix ingredients well, using your hands to form a ball.  Again, it will be sticky.  Place the ball between two sheets of parchment paper and pat it out into a crust shape.  Place on a well sprayed pizza stone OR parchment lined baking pan.  Bake at 350 for 15-20 minutes until lightly brown.

As with the others when it's ready remove, add toppings, and wait for melting goodness.

These isn't it, but still.  Yum.  Oh, and enjoy!

Back With Gifts... A Primal Double Chocolate Gift!

I'd like to apologize.  I've been absent for a while.  I'd offer up an excuse, but I think we all know life happens, and I promise it was not because I wasn't cooking!  In fact I have about 12 new recipes/meals to share, just not the pictures to go along with them... so keep an eye out because they will be coming.

I won't give you a long story to go with this recipe because you've been patient with my MIA status and I'd like to say thanks!  This is a dessert I have been waiting to share for a while.  Desserts don't come easily to me, mostly because I lack the patience and measuring skills to follow through to the end, but this one is Rachel-friendly and a real hit, even among the most anti-primal of my friends.  It is absolutely amazing how something so healthy can be so good... and the great thing about these cakes is that you can eat them unfrosted too.  Up to you, but these guys are easy, quick, and so delicious.

So, without further ramblings...

Double Chocolate Chip "Reese's" Cupcakes!
(makes 4)

Frosting Ingredients/Recipe

• 1/4 cup almond butter
• 1/8 cup butter or coconut oil
• 1/4 tsp vanilla extract
• 1/4 tsp maple syrup

Whip all ingredients with a hand blender until fluffy.  Refrigerate frosting until use... may need to whip again right before frosting cupcakes.

Cupcake Ingredients/Recipe

• 2 eggs
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 1/8 tsp baking soda
  
• 1-2 tbsp maple syrup (optional)
• 2 tbsp coconut flour
• 2 tbsp cocoa powder
• 2 tbsp coconut oil, melted
• 1 tbsp coconut milk
• 1/3 cup dark chocolate chips

Remember, this recipe makes only 4, so if you need more than that don't forget to double!

Preheat oven to 350 degrees.  Crack eggs into a large mixing bowl with vanilla, salt, baking soda, maple syrup, and blend until smooth.  Add coconut flour, and cocoa powder and continue to blend.  Add melted oil, and blend until smooth.  Stir in coconut milk, followed by the chocolate chips.

Place cupcake papers into cupcake pan and pour batter into each cup.  Bake at 350 for 25 - 35 minutes, until bounces back when pressed on top.  Remove from oven, allow to cool, frost, and enjoy.

Note: I recommend not frosting until you are ready to eat them, and even heating up the muffin just slightly before you frost.  So delicious with a glass of cold milk... I dare you to eat just one!

Drool.

**modified long ago from http://www.primalpalate.com/

Root Overload! What to Do With All Those Carrots.

So, every week I get a bunch of vegetables delivered through a local farm share.  This means I get fresh, organic veggies delivered each Thursday that make me think about new ways to cook.  It can sometimes get challenging, and force me to get extremely creative, especially during certain seasons... one such being carrot season!  You know winter is almost here when all you keep getting in your farmshare goodie bag every week is lots of roots and kale.  More specifically, lots and lots of carrots.  Seriously.  They are filling an entire crisper bin in my fridge right.now.

Anyways, I like a culinary challenge, but carrots are tough.  They don't exactly go with a TON of items, and if you don't like cooked carrots (ahem, R and E, guilty as charged), the list is even shorter with what you can do with them.  How am I solving this problem, you ask?  Why by HIDING them of course!  Shredded carrots are surprisingly versatile.  And they add a bit of moisture, texture, or flavor to whatever you smush them into.  I am still working out a few more recipes, but consider this the first installment of "How to Hide Veggies and Like It."

First up, enter a healthier, lower fat version of my cheesey garlic biscuit.  It still takes delicious and no has zero guilt since you are getting a helping of veggies every time you eat one!  You will notice that the type of veggie you use is interchangeable.  I made this for my very good friend recently to go with her chili... and it passed the test!  This is a must try.

Garlic Cheddar Hidden Biscuits

• 4 tbsp coconut flour
• 1 cup grated carrots/zucchini/eggplant (squeezed)
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 cup milk or coconut milk
• 1/4 cup mozzerella cheese, grated
• 1/4 - 1/2 cup sharp cheddar cheese, grated
• 1 egg, slightly beaten

Preheat oven to 350 degrees. Mix dry ingredients (including veggie) then add remaining ingredients and mix.

Use hands to form 4 flat biscuits on parchment paper-lined cookie sheet.  It will be a bit sticky, but just be patient.  Make sure you shape them the way you want them, all they will do is rise, not spread out.

Bake for 12-15 minutes. They won’t turn brown on top but the bottoms will be a nice golden brown.  I of course immediately slather mine with butter, but the choice is yours...

Next up in the hidden carrot family is an amazingly hearty breakfast muffin.  It's my new favorite to make on the weekends because (despite the long ingredient) they are easy to make and never fail to taste great.

Carrot Apple Muffins

• 1 cup almond flour
• 1/2 cup flax meal
• 1/2 teaspoon baking soda
• 1/2 tsp sea salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 2 tbsp coconut oil, melted
• 1 tbsp vanilla extract
• 3/4 cup shredded carrot (about 1 medium carrot)
• 1/2 cup raisins
• 1 apple, diced small
• 1/4 cup shredded coconut
• 2 eggs
• 2 tbsp honey (optional)
• 1/2 cup chopped walnuts (optional)

Preheat oven to 375.  In a large bowl, add almond flour, carrots, apple, raisins, coconut, baking soda, salt, cinnamon, nutmeg, clove and ginger. Mix well and then add remaing ingredients into bowl with dry ingredients and stir well.  Put in greased muffin tin and cook for about 20 - 30 minutes.  They should bounce back when poked with a finger, and a knife should come out clean.

Of course these are great with melted butter on them, or maybe some cream cheese, but they also hold up well in your purse or pack when you are on the go... and of course taste incredible any way you eat 'em.  So, break out those carrots, get shredding, and enjoy!

**these have been R&E originals

What To Do With Ripe Bananas

I love bananas, and eat one most days, but I would be lying if I didn't say I find them a bit frustrating.  They bruise easily, become ripe when you don't want them to, have to be eaten quickly after being peeled, and in my personal opinion, ruin any decent fruit salad.  Now, this list does not stop me from purchasing said bananas very green and attempting to eat as many as possible before the deadline, but it always ends with at least one banana lurking in the fruit bowl gathering flies and forcing my culinary creativity.

For me the banana "deadline" is the appearance of those brown spots.  At that point in time they are too sweet to eat alone and have a mealy texture that grosses me out.  But luckily, as they leave the handy snack zone, they reach their potential in another... baking.  Of course the problem with this is that eating the banana now requires more effort.  Yes, the results are still delicious, but there is more to it than just peeling and eating.

After many months struggling with a banana surplus either attracting attention on the counter or in my freezer I finally decided to share what I find to be the most useful (and delicious) banana recipes.  Below is a list, I guess you would say in order of use preference, but mostly just in order of how much work, and how ripe, the banana needs to be.

So, keep reading, and below you will find general suggestions but also SIX NEW Cook to Eat recipes!

#1  Eat it alone, mix it with yogurt, in a smoothie, or cover it in almond butter and have a glass of milk on the side.  My personal favorite is the last one because it is dessert-like and very filling.

#2  Freeze them whole for later baking needs or pre-slice and have as a frozen snack.  You can also still use the sliced frozen banana for all the #1 items, just let it thaw a little first.

#3 Slice them, dip them in unsweetened chocolate, and then freeze them.  Oh, that got your attention did it?  Good.  Here's the simple recipe below.  Creation credits go to my mom, even though I WAS getting around to trying it myself.  I swear!

Dark Chocolate Bananas

• 5 full cubes of Baker's Unsweetened Chocolate
• 1 tbsp coconut oil
• 2 very ripe bananas, sliced into pieces
• Two saucepans, one fits inside the other

Pre-slice the bananas into bite-sized pieces.  Also lay out a piece of wax paper on a cookie sheet.  It needs to be able to fit in your freezer.

 Fill the bigger saucepan half with water.  Place the other one inside the first, but tilt it so that some of the heat can escape.  If you have the fancy pot that has an insert for just this purpose, definitely use it!






Turn stove to low heat, placing the chocolate and coconut oil inside the smaller pan.  If you want to add honey or a sweetener, now would be the time to do it.  Stir as they start to melt to prevent burning.






Once the chocolate is melted, use two forks to dip each banana in, flip it, then place it on the wax paper.  This requires patience, which I do not have, so mine came out much messier than my mom's.






After all the bananas have been dipped and laid out on the pan place them in the freezer for a few hours, until the banana is frozen through.  You can then transfer them to a ziploc bag and store them in the freezer for your easy snacking convenience!

#4 Make muffins, muffin bread, banana bread, or another breakfast item with the #1 or #2 bananas.
There are three new recipes fitting into this category. The first recipe is my equivalent of oatmeal or Farina for breakfast.  You could absolutely add a scoop of protein powder to this to make it a bit more well-rounded. The next two recipes are being shared after much testing and fighting in the kitchen.  I hope you get a chance to try both banana bread recipes. The "fast" recipe has more eggs and is less filling, the "best" recipe takes longer, has less eggs, and fills you up for a good amount of time.

Primal Porridge
(feeds two)

• 1 cup cooked and mashed squash or pumpkin
• 2 tsp almond butter
• 2 tsp full-fat coconut milk or regular milk
• 1 tsp ground cinnamon
• 1 banana

Topping, split between two bowls

• 1 tbsp chia
• big handful of walnuts
• 1 tsp honey (drizzle on top)
• 2 tbsp cream or coconut milk (drizzled as well)
• fresh berries (optional)

Place all  non-topping ingredients in a food processor and pulse until desired consistency.  I like mine smooth, but some people like it a little chunkier.  Split mixture between two bowls and microwave each one for 1-2 minutes, again, desired heat.  If you don't like microwaves then heat it in a saucepan.





Sprinkle with toppings and eat... we like to leave all of them on top and pretend it's cereal.  You can mix it all together too if you want!

 

The "Best" Banana Bread
(food processor needed)

• 3 medium very ripe bananas
• 1 cup raw chopped walnuts
• 1/2 cup flax seed meal
• 1 cup almond meal
• 2 eggs, whisked
• 1 tablespoon raw honey (optional)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• pinch of salt

Preheat oven to 375 degrees and pull out your food processor.  Add walnuts to the food processor and grind down.  Once you get a fine meal, peel bananas and add to food processor along with honey if using.  Let combine for a minute or so until you have a soupy paste.

In a large bowl whisk eggs, then add food processor mixture along with almond and flax meal, baking soda and powder, vanilla extract, cinnamon, and salt. Mix well.

Add batter to a greased loaf pan.  Place in oven and bake for 30-50 minutes, until bread is cooked through and the top of your loaf is a medium brown color.

Easy Banana Bread

•  2 large eggs
• 1/3 cup coconut milk
• 1 tsp vanilla extract
• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1 tsp cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup ripe bananas, mashed (2 large or 3 medium bananas)

Preheat oven to 375 degrees. Place all ingredients in the bowl and mix until smooth. Pour into a greased loaf pan. Bake for 55-65 minutes until tester inserted in the middle comes out with a few moist crumbs attached. Cool for 10 minutes and then invert bread onto a cooling rack.

**modified from deliciouslyorganic.net**



#5  Make a dessert.  Here's one of my summer favorites.  I will add a link to new recipes as I get around to sharing :)

Almond Butter Banana Ice Cream

• 2 frozen bananas
• 1/4 cup cream cheese
• 2 tbsp almond butter

Blend, preferably in a food processor, and eat soon after.  I recommend topping with the homemade whipped cream recipe below or coconut flakes.  It does not freeze very well.  Oh, and there's no picture because it doesn't photograph that well, but I swear it tastes great!

Homemade Whipped Cream

• 2 cups heavy cream
• 1 tsp vanilla extract

Pulse in a food processor or with a hand mixer until it firms up slightly.  Keep checking on it, if you blend too much it will turn to butter!  Store extra in a tupperware in the fridge.








Whew, that's it for today.  Plenty of recipes to keep you busy for a while... and, as always, enjoy!

**unless otherwise stated, these have all been R&E originals**

Cave Couple Hikes and Eats: What Three Days Looks Like

Just recently Eric and I spent 3 days wandering the Presidential region of the White mountains.  It was an incredible experience, one that we are already planning a repeat of for next summer, and one that taught us a lot about a lot.  During those three days we were challenged physically and mentally, but pre-traverse we also found ourselves challenged culinar-illy.

Of course when we were planning the first thing on our minds was what to eat.  In case you didn't know, I am mean (understatement of the year) when I am underfed.  The idea of logging 9+ miles a day over the tallest range of mountains in New Hampshire with a full pack was daunting from the start.  This combined with fact that we'd be burning way more calories than usual presented a primal challenge of sorts.

The huts we were staying in knew we would need gluten free meals, but gluten free is not always primal.  Therefore, Eric and I had to plan meals that would sustain us during the day, and perhaps even make up for another meal if the hut food did not suffice.  Needless to say, it DID suffice, but we found that carrying 25% of our body weight up 5,000 foot mountains ensured that we ate all we brought.

This brings me to our food.  Below is the list of what we brought, along with any necessary recipes.  We found that for our trip it was the perfect amount of food, taking into consideration that breakfast and dinner were provided for us but didn't contain as much protein as we'd usually have had during those times.  Everything listed below lasted for four days not refrigerated, except the eggs.

Oh, and if you just want the yummy snack/dessert recipe, just scroll to the bottom!

We brought:

Hard-boiled Eggs (5)
Submerge in water and turn on high, leave alone for 22 minutes, then remove from heat.  Crack shells and let sit in cold water for at least 5 minutes before peeling shell off.  Must eat the first day

365 Beef Jerky (4 oz)
I still haven't found any that I am satisfied with, most brands have a lot of sugar and preservatives.  We settled on the only brand carried at our local Whole Foods, which were the 2 oz packs.

Tuna Packets Plus Condiments (6)
Starkist 2.6oz plastic packs, mayo, salt, pepper

Pepperoni
One pre-sliced pack

Cheddar Cheese
Two Cracker Barrel pre-sliced packs

Think Thin Protein Bars
Not the most primal thing, but these were our emergency bars, we only ate one each.  You can get them at Trader Joe's... the peanut butter chocolate one is recommended.  Bring at least two each.

Lara Bars
Same idea as the protein bars, but have less protein.  We brought one each.  Also can be bought at Trader Joe's.

Candy of Choice
Chewy Sprees, Gummy Bears, Sour Patch Kids... it's not primal but it keeps Rachel happy.

Eric's Pesto
Seriously the best thing we packed

Macadamia Nuts
We buy them from BJ's... highly recommended.

Hiker's Protein Shake
(feeds two)

• 1 coconut milk juice box (8.5 oz)
• 8 oz water
• 3 scoops chocolate whey protein powder
• 2 tbsp chia seeds

First of all, we got our "juice boxes" from an Asian supermarket called Super 88.  I don't know where else you can get full fat coconut milk like this, so look around.  We premixed the powder and seeds in ziploc bags and then added the coconut milk to water in a Nalgene when we were ready to have it.  Absolutely necessary and 100% filling on the trail.

And now for the grand finale.  I found this on my favorite site after lots of searching for a protein bar that was primal but also did not need to be refrigerated... and I hit it big!  One of these bad boys filled me up, made me happy, gave me energy, and was good for at least two hours of satiability.  Only downside is they are heavy.  These aren't just for hiking either, they've gotten lots of compliments as a dessert too!

Travel-able Protein Bars
aka Primal 7-layer Bars
aka Granola Bars

• 1/2 cup almond meal
• 1/2 cup walnuts or pecans
• 1/4 cup unsweetened shredded coconut
• 1/4 cup almond butter
• 1/4 cup coconut oil
• 1/4 cup flax meal
• 2 tsp pure vanilla extract
• 1/2 tsp of raw honey
• 1/2 cup protein powder (preferrably unsweetened)
• 1 large egg, whisked
• 1/2 tsp sea salt
• 1 tsp cinnamon
• Optionals:
• 1/2 cup dried cranberries or blueberries
• 1/4 cup chocolate chips
  
• 1/4 cup unsweetened coconut to sprinkle on top

Pour almond meal, coconut, and walnuts into a food processor and pulse until the mixture becomes coarsely ground (sort of the consistency of bread crumbs).

In a mixing bowl, melt coconut oil, honey, and almond butter (about 30 seconds). Remove from microwave and stir until smooth.  Next add vanilla extract, cinnamon and sea salt. Mix thoroughly.


Fold in nut mixture, flax meal and protein powder until mixed thoroughly.  Add whole egg and mix thoroughly.  Fold in blueberries/cranberries/raisins/chocolate chips.






Press mixture into greased 8 x 8 loaf pan and cook at 325 degrees for about 20 minutes, until edges start to brown.  Let cool, then cut into 12 pieces/bars.  Enjoy or stack on wax paper/parchment and store in an airtight container.  If bringing hiking you must keep it in a container, otherwise it crumbles.

**not much was changed from the original

Well, that's all for this post.  Remember to check out the pictures and stories that go with this food adventures at http://placesericdoesntakeme.wordpress.com/... and as always, enjoy!

Bread Minus the Guilt; Minimally Modified Primal Part One

So, I know it seems like I am the revision master (ha ha) but sometimes there are recipes that are so perfect already they make me smile.  Sure, maybe I made small tweaks, but honestly, all the credit goes to the original makers.  Enter part one of Minimally Modified Primal... and it's all about bread!  Since these are technically just being shared from other websites there are no pictures this time around... sorry if that's why you came ;)

In our society living without bread is tricky.  It is everywhere.  When you try to order a meal without it you often get strange looks, rolled eyes, or the "it's fine I'll just pick it off later."  Most of the time I am okay being that person, but sometimes you just want a good roll to dip in sauce, biscuit to smother with jam, or bread to hold some lunch meat.  Enter my go to bread recipes.  These are all easy and delicious in their own rights, but very different in result.

This first one is very eggy.  It's good as a meal, but can also be dipped in sauces or spread with cream cheese.  It's also the one that probably takes the most patience to make.

Spinach Bread

•  5 eggs
• 16 oz frozen chopped spinach (thawed and drained)
• butter
• 1/2 cup pine nuts
  3 cloves crushed garlic
  

Preheat the oven to 400 degrees Fahrenheit. Grease your glass baking dish with butter. Toast your pine nuts in a sautee pan with about a tablespoon of butter. Be very careful! Pine nuts burn easily. Watch them like a hawk and stir constantly. When they start to turn golden brown, they’re done and on the verge of burning.
Chop the nuts up in a food processor.  Mix eggs, garlic, basil, nuts, and spinach together in a mixing bowl. Add salt and freshly ground pepper to taste.  Pour it into your greased pan and cook for about 15 minutes, or until it is no longer jiggly.

For pictures or the original recipe, go to http://www.marksdailyapple.com/spinach-bread/#ixzz1tTlweHI1

This next bread is my favorite for bread type meals.  I have been known to slice it thin and make grilled cheese or spread some jam on a toasted piece.  Some people think it is very dense or dry, but it is incredibly healthy!

Primal Loaf

• 1 ½ cups almond meal
• ¾ cup arrowroot powder
• ¼ cup flaxseed meal
• ½ tsp salt
• ½ tsp baking soda
• 4 eggs
• 1 tsp apple cider vinegar
• 1 tsp agave (optional)
  

In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda.  In a larger bowl, blend eggs 3-5 minutes until frothy.  Stir agave and vinegar into eggs, then mix dry ingredients into wet.  Put into a greased loaf pan of your choice and bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean.

For pictures or the original recipe, go to http://www.elanaspantry.com/gluten-free-bread-20/


If you are waiting to be wowed, here is your recipe.  It takes 90 seconds for this bread to cook, in the microwave no less!  The result is a light, fluffy, biscuity goodness.

90 Second Bread

• 1/2 cup almond meal
• 4 tbsp flaxseed meal
• 1 tsp baking powder
• 1 tbsp butter
• 2 eggs

Melt butter evenly in two 4 1/2 inch ramekins.  Whisk egg and then slowly drizzle in the melted butter.
To the egg and butter add almond flour, flaxseed meal and salt. Mix well with a spoon. Sprinkle with baking powder and mix one more time. Spoon into ramekins (half in each) and microwave one at a time for 90 seconds.  Remove from microwave with dish towel and invert on a cooling rack.

I did not make this up, nor can I remember where I got it from :)

I have saved the best for last.  This is the ultimate comfort bread.  Make it on a rainy day and you will not be disappointed.

Cheesey Garlic Biscuit

• 2 tbsp coconut flour
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/4 tsp garlic powder
• 2 tbsp butter, softened (optional)
• 1/4 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 1/4 cup sharp cheddar cheese, grated
• 1 egg, slightly beaten

Preheat oven to 350 degrees.  Mix dry ingredients, then add remaining ingredients and mix well with a fork. Portion onto parchment paper on a baking sheet.  Whatever size you make them is the size they will be.  I prefer to make four big guys.  Be sure to flatten with a spoon slightly.  Bake for 12-15 minutes until they don't feel "wet". They won’t turn brown on top but the bottoms will be a nice golden brown.  Once out of oven, smear a bit of salted butter on top and serve warm.  So.  Good.


Modified from http://fastpaleo.com/cheesy-cheese-garlic-biscuits/


And of course... Enjoy!

Comfort Food Time!

We all know March and I don't get along.  This year she tried to win me over with a bout of ridiculously warm weather, but I wasn't fooled... I knew the dreariness would return, along with chilling rain and lack of sun.  Well, it's back, but at least March is almost done.  In the spirit of the month I thought it appropriate to share some comfort food I have been working on.  The dinner dish is stretching the limit of what it means to be primal because of the "pasta" I use, but hey, when in March, do what you must to survive!

For this first one, keep in mind that you always have the option of not using pasta if you want to keep truly primal.  The corn pasta is the best alternative we have found and it doesn't leave us feeling all gross. 

Pesto Chicken Cheesy Bake

• Eric-made pesto (see below)
• 1/2 lb Corn pasta (or none or whatever you want)
• 2 lbs chicken thighs, cubed
• 1/2 head of broccoli (6 oz)
• 4 large mushrooms, diced
• 1/3 cup grated parmesan cheese
• 1/4 cup mozzerella cheese
• Salt, pepper, onion and garlic powder to taste

Make the pesto first... Eric always does this in the food processor and I have trouble not eating it all before it makes it to the bake.

Eric's Pesto

• 2 packed cups fresh basil leaves
• 1/2 cup olive oil
• 1/2 cup Parmesan cheese
• 1/3 cup pine nut
• 3 garlic cloves, minced
• Salt and pepper to taste

Put the basil, garlic and nuts in a food processor and pulse until everything is chopped.  Add the olive oil and parmesan and pulse again until smooth. Season to taste with salt and pepper and put aside.  Don't eat it, you will use it all!

Okay, now for the chicken bake part:

Put water on to boil, when ready add pasta and boil until al dente... want it still firm!  Strain and put aside.



Saute chicken with salt, pepper, etc.  When almost cooked through (about 7 mins) add 3/4 of the pesto, broccoli, and mushrooms.  Saute for another 2 minutes then remove from heat.







Mix contents of pan with pasta and the parmesan cheese in casserole dish.  Sprinkle mozzerella on top and drizzle in 1 tbsp of water. Bake at 375 covered for 20 minutes, then remove cover and let bake for another 5 minutes.  Once you take it out let it cool before you cut in!

*an R&E original

 


Now, when you have comfort dinner you must have comfort dessert.  This is a recipe my cousin sent me, swearing deliciousness.  I took one look and knew it was a winner, but of course had to alter (I have a problem, okay?)  These are almost a version of my primal granola but in a cookie... and SO GOOD you won't even miss the oatmeal!

"Oatmeal" Raisin Cookies

• 1/2 cup almond meal 
• 1/3 cup flax seed meal 
• 1 tbsp coconut flour 
• 1/4 cup chopped pecans 
• 1/4 cup chopped walnuts 
• 1/4 teaspoon salt 
• 1/4 teaspoon baking soda 
• 1/2 teaspoon vanilla extract  
• 1/2 teaspoon cinnamon  
• 1 large egg
• 1/2 cup raisins
• 1 mashed banana (or 1/4 cup honey)
• 1/4 cup chocolate chips(optional)

 

Add ingredients in a bowl, then stir all together until smooth.  Drop by heaping tablespoonfuls onto parchment paper (yes, you really need it).







Bake at 350 degrees for 15-20 minutes, then remove and eat with a glass of milk.

 *modified from www.marksdailyapple.com/

See you in April, as always, enjoy!

Breakfast Is My Favorite!

I have probably said it before and will definitely say it again... breakfast is SO GOOD.  I think one of the reasons I like it so much is because the work always feels so minimal compared to preparing dinner, and way more exciting than eating lunch.  Maybe that's why I am constantly trying to upgrade to the newest "best" breakfast recipe.

Eric laughs at me every time I get in the kitchen because I can never just follow a recipe.  I tried it once, the results were horribly bland.  Seriously, I rarely trust other's suggestions.  This may seem snobby, but I like my food, and none are more important to me than a quality breakfast muffin.  As you all know, I have definitely posted my share of muffin tin recipes, but can't stop trying new twists or ideas.  Hey, there is always room for banana or pumpkin or chocolate chip!  Maybe I have a problem, but you get to profit from it so no harm done.

So, in honor of breakfast, and my inability to simply leave a recipe alone, this post features two muffin recipes and a new twist on hash browns.  First up is a muffin originally from one of my new favorite recipe sites.  When I first made these following her recipe (yes, I did!), it was almost perfect.  It was very muffin-esque, but I wanted a smoother texture and stronger banana taste so I messed around until I found something that worked.  Of course I also add raisins while Eric prefers his with walnuts and chocolate chips.  Regardless, you don't even miss the flour!

Banana Bread Muffin

(for real) 

• 1/4 cup coconut flour
• 1/4 cup flaxseed meal
• 1/4 cup almond flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 eggs
• 2 tbsp butter (melted)
• 1 tsp vanilla extract
• 1 ripe banana, mashed
• 1/8 cup coconut milk
• walnuts, raisins or choc chips (optional)

Combine all dry ingredients in a mixing bowl.  In a separate bowl mash your banana with all wet ingredients, then add to mixing bowl.  Stir everything together, then add any optional extras.  Place in a greased muffin tin and bake at 350 for 20-25 mins.  Knife should come out clean and top should be browned.  Butter or cream cheese is a great end addition!

Another fiddled with muffin recipe but this time from a friend and my only goal was to primalize.  This is a dense muffin that's quick to mix up, perfect for breakfast on the go, or a hearty snack.  Also very moist so be sure to cook it as long as you can!

Sweet Ginger Muffin

• 1 mashed banana
• 1/2 cup sweet potato puree
• 2 eggs
• 1/4 cup milk
• 2tbsp coconut flour
• 2tbsp arrowroot powder
• 1/3 cup shredded coconut
• 1tbsp agave syrup (optional)
• 1/2 tsp ginger
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda

Mix all ingredients in a bowl, making sure there are no lumps.  Put in a greased muffin tin and bake at 375 for about 30 minutes.  Again, they are very moist so I leave them in until I think they might burn, but the choice is yours.

(Sorry there are no pictures, I always make them on a busy day because they are just that convenient!)

My cousin sent me this last breakfast joy after an excited phone call regarding her switch to primal eating.  Of course I couldn't just leave it alone, although I blame the fact that I had butternut squash and not sweet potato.  Regardless, the result was easy and so so good.

Butternut Parmesan Hash Browns

• 1 1/2 cups grated butternut (or sweet potato)
• 1/2 onion, chopped
• 1 egg, lightly beaten
• 1/4 tsp garlic powder
• 2 tbsp almond meal
• 1/2 tsp arrowroot powder (or flour)
• 2 tbsp grated parmesan cheese
• salt and pepper to taste

Grate the potatoes on the large side of box grater and season with salt. Let sit for 10-15 minutes, then squeeze by the handful to drain out the excess liquid.  Combine with the rest of the ingredients.  Form thin patties and heat a thin layer of olive oil in a large skillet over medium heat.

Carefully place in pan and let cook about 2-3 minutes a side.  Cook until crispy, then place on plate, add toppings, as always I recommend serving with eggs, bacon, and coffee.  Eat up and enjoy!