"Butter my butt and call me a Biscuit"!!!

 So, apparently I am on a grain bread substitute kick because this next post is for biscuits.
And a side note, we have been using a lot of substitutes for flour lately and I know it gets spendy, but, if you're willing, Huckleberrys in Spokane on Monroe (South Hill) has almond and coconut flour in bulk much much cheaper than what you can buy in the small little pre-packaged bags at the local stores.

I got this amazing recipe from the one and only Robb Wolff the man who introduced me to Paleo and changed my families life forever!!! (For the good of course.)

Ingredients:
1/2 C. Coconut flour
1/4 C Almond Flour
1/2 tsp salt
1 tsp baking powder
1 tbsn coconut oil (cold so it's solid but soft)
6 egg whites

(*The egg whites are a bit of a downer becuase I always feel like Im wasting the yokes, but we save them and scramble them with breakfast or in other baking goods.)

Preheat oven to 400 degrees. Blend all of the dry ingredients.  For this next step I used my pastry cutter, but you can use a food processor on pulse or 2 knives between your fingers. Cut in the cold oil until it looks like even little balls or course sand.

 Next, whisk the egg whites until completely frothy, you can use a food processor or hand blender for this, I guess I was feeling kinda "frothy" my self and did it by hand. (Ha). 

Gently fold the egg whites into the dry ingredients just until nicely blended, don't stir vigorously or roughly.



















Leaving a rather sticky but light and fluffy dough.

Distribute the dough evenly on a cooking sheet. If you have the luxury of using a cooking stone great if not make sure to grease the sheet so the biscuits don't stick.

Place in over, cook about 15 minutes or until the tops are golden brown and enjoy warm or put in a tupperware in the fridge for later.

We used them with Ragu (a recipe about 2 months ago) to soak up the broth and the next morning for sausage and egg breakfast biscuits and also found delicious with honey!!!!! If you visit Robbs site robbwolf.com he's got a recipe added to this one for biscuits and gravy haven't tried it yet but promises to be a winner.

BREAD!!!!!!!!!!!!!

I have searched long and hard for a choice to replace bread in our household. As most of you know, my daughter Kate has severe skin issues and with the removal of grains, we have been able to control her breakouts and her pain and discomfort. However, it can be a battle, especially with other kids in the house that don't have such issues, to keep the grains and dairy items out of the pantry without some very dissappointed people. I am SO SO SO SO happy to be able to present this recipe on the blog.
Now, please keep in mind, just like all the other heavy nut based recipes, these are for a sometimes treat, definitely not an everyday choice**

Thanks to cookingcaveman.com for this recipe it he spent 2 years perfecting this thing and I think he did a great job!!!

INGREDIENTS:
4 or 5  eggs (depending on the size)
1 1/2 cups  almond butter
1 1/2 tablespoons  lemon juice  (I use fresh squeezed, clean or preservatives and better tasting)
3/4 teaspoon of baking soda 
Mix everything together pour in a bread pan and bake at 350 for 30-60 min, or until the knife comes out clean. Eat it hot or cooled. Our 1st sandwich was steak strips, paleo mayo, mustard, lettuce tomato
GREAT texture, and stability, so good!!!!!!














** as quoted from LIVESTRONG website:

Medication Interactions

Almonds are quite high in manganese. Each 1 oz. serving provides you with 0.6 mg of this mineral. Under normal circumstances, this is a good thing -- you need 1.8 to 2.3 mg per day to help your body function properly. If you consume a lot of almonds, particularly on top of a manganese-rich diet, this might trigger drug interactions. High quantities of manganese in your blood can interfere with some antipsychotic drugs, as well as antacids, laxatives, blood pressure medications and certain antibiotics.

Vitamin E Overdose

Including almonds in your diet provides you with vitamin E, which offers antioxidant protection. You get 7.4 mg of vitamin E per ounce of nuts, roughly half the amount you need each day. It takes a lot of almonds to rise above the tolerable upper limit of 1,000 mg per day, but it is possible, especially if you eat a diet rich in vitamin E foods, such as eggs, fortified cereals, spinach and whole grains. Too much vitamin E in your body can trigger an overdose situation, causing lethargy, blurred vision, headaches, diarrhea and flatulence.

Read more: http://www.livestrong.com/article/468243-side-effects-of-eating-a-lot-of-almonds/#ixzz266JDpmkv

Orange-y goodness!!!

From Mexican to Asian, we're traveling all the way across the Pacific Ocean for some Orange Chicken. OK, so no, it's not a true Asian dish, it's pretty Americanized, and yeah oranges aren't a great choice for us Paleo eaters, but when you've got that craving it's better than the chemical, wheat flour, kill your gut garbage food. (Plus it's really yummy!!!)
Big thanks to  health-bent.com for the base of this one!!

INGREDIENTS:

• 1 lb. boneless, skinless chicken (cut into bite size pieces)
• 3 T coconut oil
• juice of 2 oranges
• zest from 1 orange
• 1 t fresh ginger
• 3 T  wheat-free soy sauce

the original recipe also called for:  (we didn't use them since I didn't have them at the house and it still turned out amazing. I replaced the chili garlic sauce with a spoonful of diced garlic.)

• 1 t chili garlic sauce or sriracha
• 3 green onions, chopped

 "In a medium size sauce pot, add the orange juice, zest, ginger, soy sauce and garlic. Set over medium heat and let simmer to reduce and thicken while the chicken cooks. In a saute pan, heat 3 T of coconut oil over medium high heat. Add the chopped chicken and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes. Add the chicken to the sauce pot and stir to coat with the orange sauce."

We served it over some fried caulirice, couldn't get enough!

If you're in the mood for Mexican...

I must be on a Mexican kick, I found the recipe for the Jicama tacos and, I have to admit, I would easily replace it in my "favorite Mexican alternative". This was great. The spices are dependant on the flavor that you like, so I've listed the ones I used that turned out great but it's definately a personal thing.



Meat Ingredients:

2 lbs ground beef

1 diced sweet onion

2 spoonfuls diced garlic

1 large diced red bell pepper

olive oil

cumin, salt, pepper, paprika, chili powder, oregano

In a frying pan, heat the oil add onions and garlic until browning, add some cumin, salt and pepper just to lightly cover. Add peppers than add meat and cook until fully done adding spices throughout the process. (I probably used 2 tbsn. cumin, 1 tbns paprika and 2 tsp of chili powder and oregano, and salt and pepper throughout.) I'll make sure I measure next time (Sorry!!!)

Set aside when done.

Salad Dressing Ingredients: (thanks to "paleo Effect" with a little changes)

1/4 C paleo mayo

1/4 coconut milk

1/2 tsp. oregano

1/2 tsp garlic powder

1/2 tsp Thyme

salt and pepper

Mix all ingredients together until smooth, it will be a little running than your average dressing but very yummy!!!!

FINALLY, put a handful (or 2 depending on how hungry you are :)  ) of sweet potato chips on the bottom of the plate, cover with your favorite lettuce (I used romaine) scope a few spoonfuls of your seasoned meat on the top, a dollop of your favorite salsa on the top and drizzle the dressing around. 

Quick, easy, really tasty and clean what more could you ask for! 

FINALLY!!!!!!!!

I was doing some web surfing for some new recipe to add to our repetiore of Paleo choices, hoping to find something to satisfy that taco craving and FINALLY I have found something! Thanks to another paleo blog, and some adjustments at home I am happy to be able to post an alternative taco recipe (yummy by the way!!).

PREPARING THE "TACO" SHELL
1 medium wide Jicama (Pronounce Hickama) *the wider the better because you get bigger strips


Peel the jicama and than slice really thin, if you have a mandoline perfect, if not a really sharp knife is highly recommended. Put the slices in salt water for up to 2 days.

Ingredients:

Your favorite taco filling. We made breakfast tacos so we used scrambled eggs and Jimmy Deans all Natural Pork Sausage with some green bell peppers and onions. With some salsa on top.

Heat enough oil in a frying pan to lightly cover the bottom. Place a few slices of Jicama in the pan and flip until edges are browned, place on a paper towel to cool.

Put a spoonful of filling on the shell, fold and...

 

TA-DA!!!!!! Bite size breakfast Tacos MMMMM!!

Shisking Bob

Sorry the photos a little blurry but the bobs were so good. It's a quick and easy, clean and tasty, sensational summer meal.

INGREDIENTS:
4 large chicken breasts cubed

1 fresh pineapple cubed
3 bell peppers cut into chunks
1 large sweet onion cubed
1 box mushrooms

MARINADE:
1 cup (wheat free) soy sauce
1 cup (no sugar added) pineapple juice
1 large spoon chopped garlic
1/4 cup sake

We only marinaded the chicken but I recommend the mushrooms too. Mix al all the ingredients for the marinate in a bowl and add chicken. Let sit at least 1 hour.
Microwave the chicken about 1 min or more to help cook the chicken so you don't burn the vegys on the skewers.
If you're using wooden skewers don't forget to soak them for at least 20 minutes before you cook with them or they'll burn.
Take the rest of your ingredients and add randomly to the skewers and BBQ. It's as easy as that. We ended the night with some Coconut Ice Cream and all went to bed happy!!

Perfect summer salad

This is a great recipe for any meal, any time you're in a hurry. I have been going a little crazy with the mayonnaise for the last few recipes but it's just so good it's hard to stop.

Chicken salad

ingredients:

1 apple, diced

5 stalks celery, sliced

1/2 a head cabbage, diced

1 C. raisins

1 C. almonds, diced

3 small chicken breast cubed and fully cooked

Mayonnaise (to taste and moisture you like)

'lots of pepper (to taste)

The Mayonnaise  recipe

2 eggs

vinegar (to start 2 tsp) add as needed

mustard (to start 1 Tblsn) add as needed

1 cup olive oil

Put the eggs, vinegar and mustard in a blender or food processor. I have a vitamix and it's wonderful and makes this recipe easy!!! Put the blender on med to med high, blend the egg mixture until well mixed. SLOWLY, and I mean SLOWLY add the oil. The mayo will thicken as you go. 

SALAD RECIPE

Add  everything together and enjoy. You can wait for the chicken to cool and chill the salad for about an hour, the flavor is a little better, but I've had it both ways and loved it!!!