Monday, January 21, 2013

Paleo Onion Rings

I don't eat strict paleo (as you can see by most of the recipes I've put up on here), but I do like to keep paleo foods in mind when I am making my meal plans and grocery lists- lots of veggies, fruits, and meats. With that being said, sometimes it's fun to challenge myself to make non-paleo foods, more paleo-ique: pizza, soups, pancakes, ect etc. Here is another food that I challenged and conquered!

Paleo Onion Rings


One onion- sliced into rings and carefully separated
1 cup almond meal
2 eggs (or 1/2 cup egg whites)
1 tbs smoked paprika
1 tsp chili flakes
1/2 tsp salt
1/4 cup coconut oil (may need to add more)


In small bowl, whisk the eggs.
In medium bowl, mix together the almond meal, paprika, chili flakes, and salt.
Heat coconut oil on medium heat in a large skillet.

Dunk the rings into the egg, then cover in the almond meal mixture.
Pop them into the skillet for 2-3 minutes, then flip and cook the other side for 1-2 more minutes. When they are browned on both sides, pull them out, let them cool on a paper towel, and enjoy!

Sweet Potato Pizza Crust (GF)

The temperate is in single digits out here in Chicago.. with a wind chill that makes it feel like -5. Even Cooper, who always wants to be outside, is refusing to go. 
So instead, we are cuddling on the couch eating pizza and drinking hot coco.
 And looking at pictures that my parents are sending me from Hawaii. 
Thanks for inviting me Mom and Dad!

Sweet Potato Pizza Crust

I've seen a ton recipes for cauliflower pizza crusts. I even tried to make it once, but I really didn't like it. Maybe I'll try it again sometime. Or maybe not, because I've found the most awesome grain free pizza crust recipe EVER! This crust has a great flavor and it was actually crispy!! This recipe was adapted from Tina.


1.5 cups mashed sweet potatoes
1.5 cups almond meal
2 eggs
1 egg white
1 cup shredded cheese
1 tsp baking powder
1.5 tsp garlic powder
1/2 tsp curry powder
1/2 tsp paprika
1/8 tsp cinnamon
1 tsp salt
Whatever toppings you want!


Preheat your oven to 375*F
Combine all the ingredients in a large bowl and mix well.

Prepare a silicone baking sheet, I've found that this works best. If you don't have one use a greased baking pan or pizza stone.

Spread your dough out into three small pizzas about 1/4-1/2 inch thick. This is the most important part to making sure your crust won't be mushy!!

Pop them into the oven for 20-25 minutes, or until the edges are lightly browned and the middle is firm.
Remove from the oven and add your toppings.

Bake for 5-10 more minutes, until your cheese is melted.

Pull it out, slice it up, and enjoy!

I topped one of mine with ricotta cheese, mozzarella, mushrooms, basil and some roasted garlic. YUM!

Sunday, January 6, 2013

Coconut Tomato Basil Soup (Paleo)

I don't eat much soup. I don't like buying canned soups because the sodium is so high and I've never really tried to make soup before. But I recently saw a recipe for coconut tomato basil soup that seemed pretty simple, and since it's cold, windy, and snowy outside I decided now would be a perfect time to try it out.

Paleo Coconut Tomato Basil Soup


1 tbs coconut oil
6 garlic cloves- sliced
3 lbs tomatoes
1/2 fresh basil leaves
1 c chicken broth
2/3 c coconut milk
1/2 tsp salt (or more to taste)
garlic powder (optional)
garnish with sun dried tomatoes and fresh basil


In a large pot, heat coconut oil on low heat, add sliced garlic. Let cook for 1 minute or so, until garlic is soft.

Cut tomatoes into large chunks, add to the pot with garlic. 
Add whole basil leaves.
Cover, and let cook on low for 30 minutes. 

Remove from heat and transfer to food processor or blender to puree. Blend until smooth.
Return to pot and on medium heat add broth and then coconut milk and salt.

Stir together for a few minutes and then serve!
Garnish with sun dried tomatoes and basil.

Serve with some grilled cheese on the side and enjoy!

Eggnog Pancakes

A lot of pancakes get made in our house. A lot. I eat pancakes just about every morning and Karl eats them every weekend and often times during the weekdays too. The thing is, Karl can't have my pancakes because he's allergic to bananas and I can't have his pancakes because I can't eat wheat.

We have been talking about getting an electric griddle for a long time but we just never did it. We would just use our skillet to make them- which works just fine. But since we make pancakes on it so often it wears out the non-stick pretty quickly. Plus you can really only make 3 pancakes at a time on the skillet, so when I double or triple a batch it will take me forever to cook them all. 
But today- we made the switch!

Of course we wanted it test it out right when we got home, so Karl make pancakes and bacon for lunch!

Before I stopped eating wheat this was the best pancake recipe that I had ever found. The secret? 
Add melted butter into the pancake batter and grease the pan with butter too. Totally not healthy, but totally delicious. 
We had some eggnog in the fridge so Karl substituted out the normal milk in the recipe for the eggnog. 

Eggnog Pancakes

1.5 c flour (if you're using whole wheat flour just add a little less)
3.5 tsp baking powder
1/4 salt (optional- I normally don't add it)
1 tbs white sugar
1 1/2 c eggnog (or replace with 1 1/4 c milk)
1 egg
3 tbs melted butter (replace with olive oil for a healthier substitute) 


Mix together all the dry ingredients.
Add in the wet ingredients.
Coat griddle with butter (or olive oil), pour batter, and cook until bubbly, then flip and cook the other side. 

Karl even made me a taster pancake- what a guy!

Just from that little taste, I could really taste the eggnog flavor.

Smother these babies with some syrup or jam and dig in!!

Tofo Snackers (Vegan)

I have a hard time finding new snack foods that keep me full, taste good, and are healthy. Of course, almonds and veggies are always a good choice, but I'm always on the lookout for new ideas.

Tofu Snackers

I don't cook with tofu that often, but it's a nice change every once and a while. 
This recipe is from Peas and Thank You.


1 15oz block of tofu (drained and pressed- directions to follow)
1/2 tsp garlic powder
1/2 onion powder
2 tbs worcestershire sauce
2 tbs soy sauce
2 tsb water
1 tsb ketchip
1/4 ts dry mustard
1 ts lemon juice
1 ts liquid smoke (you can find in most grocery stores next to the bbq sauce)
1 tbs brown sugar


Press Tofu- if you have a tofu press, great- use it. If you are like me and you don't have a tofu press then you get to make your own!
First- find two medium or large trays or cutting board and two clean kitchen towels. Cover one of the cutting boards with one of the kitchen towels. 
Carefully slice the tofu into pieces that are about 2x3 inches and 1/3 of an inch thick or so.
Place the tofu pieces in a single layer on the covered cutting board. Cover them with the second towel and then place the other board on the top- got it?
Next- put them in the fridge and place something heavy on top of them- like beer...

Let them sit in the "press" for several hours or overnight. You want to get as much liquid as you can out of them so they will soak more of the marinade up.

Mix all of the other ingredients together
Remove the tofu from the fridge and transfer it into a large bowl or baking dish. Pour the marinade over the tofu and let marinate for several hours or overnight.
Preheat the broiler.
Place the tofu on a greased baking sheet. Broil for 5-6 minutes, carefully flip, and broil for another 5-6 minutes.
Serve with dipping sauce of your choice: bbq, ketchup, teriyaki, sriracha, peanut, cheese, ginger, or no sauce at all!

Saturday, January 5, 2013

Sweet Potato Fries

Sweet potato fries are my go-to, easy side dish. In my mind, they go with all food: burgers, chicken, pasta, soup, everything. Or sometimes I skip the whole main dish part and just eat sweet potato fries for dinner. and lunch. and lets be honest, I had them for breakfast today too. 
I love them because they can be savory or sweet. You can put chili powder on them or dip them in almond butter. Sriracha or cinnamon. Sweet potato fries rule. And they are super easy!

Sweet Potato Fries

2 sweet potatoes
olive oil
seasoning on your choice (salt, chili powder, cinnamon, curry, cumin, parmesan cheese, whatever you think will taste delicious, or no seasoning works too)


You can cut these as thick or thin as you prefer. I like thicker slices.
After your potatoes are chopped, put them in a bowl with water and let them soak for at least an hour or overnight if possible.

Preheat oven to 415
Pour the water out and put the potato wedges on towel to get the excess water off. Put the potatoes back into the now empty bowl (or a large ziplock works really well too) and pour in some olive oil and your preferred seasoniong. Toss the potatoes around until they are fully coated in oil and seasoning. 

Transfer sweet potatoes to a baking sheet and bake for 20-25 minutes (times will differ depending on the size of the fries). Flip the fries and bake for 15-20 more minutes. 

This Sriracha Yogurt Dip goes great with these fries!

If you'd like a more crunchy sweet potato fry, coat the fries in corn starch before baking them. Weird- but it works. Here is a recipe for it.


NEW Favorite Pancake Recipe (Gluten Free and Paleo)

Pancakes are a big breakfast item for me. Cereal doesn't keep me full for very long, so i normally stick to oatmeal and pancakes. I still make my egg and banana pancakes a lot, they are super easy to throw together. But these new ones are much tastier and have more of a pancake texture. And they are gluten free and paleo enough for me (they have vanilla extract and baking powder in them)

Most Awesome Pancakes

Adapted from my favorite blog!

3 bananas
3 eggs
1/4 c almond butter
1/4 c almond flour
1/2 tsp baking powder
1/4 tsp vanilla extract (or almond)

Mix bananas and eggs together. I will either puree them in my magic bullet or mix them together in my kitchenaid. Mixing them by hand will work too, there will just be some larger chunks of banana.

Add the rest of the ingredients to the banana mixture and mix well.

Heat skillet to medium-low and grease very very well. 
Cook pancakes just like regular pancakes.

I top mine with nut butter and berries. YUM!

When I make these I normally double the batch so I'll have an easy and delicious breakfast every morning before work.