Chia Seed Pudding

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Chia seeds.  Packed with a big nutritional punch in a tinylittleseed.  Chia seeds are interesting little buggers.  When dry, they look kind of like a poppy seed.  When moisture is added, it basically turns into a gelatinous orb. It has been debated that these seeds can help curb hunger.  I guess my take on it is that since the seed sort of expands, it helps you to feel more full. In addition to maybe curbing hunger, these seeds are pretty good for you.  Fiber, protein, calcium, antioxidants, and omega-3.  All of that in these tinylittleseeds. 

I typically use Chia seeds when I make shakes and smoothies.  I’m always looking for other uses for these funky little seeds.  Recently, I came across this pudding recipe on the Deliciously Organic site.  Sounds pretty delicious.

Ingredients
1-1/2 Cups full fat coconut milk
4 Tbsp real maple syrup (or honey)
1 Tbsp vanilla extract
1/2 tsp almond extract (optional)
1/3 cup chia seeds
1/2 cup fresh berries

Instructions
1. Whisk coconut milk, maple syrup, and extracts until smooth. 
2. Stir in chia seeds
3. Divide mixture evenly between 4 glasses.
4. Let sit at room temperature for 2 hours.
5. Serve

Note: If you’d like to make the pudding ahead of time, cover tightly and chill in the refrigerator.  Set pudding out for 15 minutes before serving.  Best if eaten within 24 hours.

I found this recipe a couple of days ago, printed it off, and set it on my counter.  This morning, before work, I quick whipped up a batch to throw in my lunch bag.  I altered it just slightly due to time.  I had about a half a can of coconut milk and added almond milk to make the 1-1/2 cups. I was out of maple syrup so I used honey.  I didn’t have any almond extract so I left that stuff out as well.  I had my blender out, so I threw it all into the blender and gave it whirl.  Once mixed, I poured the pudding into mason jars and put them in my lunch bag for work. 

Around lunchtime (about 6 hours after making the pudding), I tried this stuff out.  I added fresh raspberries to make it pretty.  This stuff is pretty fantastic.  As my medic partner so eloquently put it, “It looks reptilian!”  The seeds do give it a funky look and texture, but that’s alright.  The flavor makes up for it.  It totally reminded me of tapioca pudding.  Subtly sweet, a hint of vanilla, and packed with healthy goodness. 

I WILL be making this again.  I foresee having this stuff on hand often to have as dessert.  Perfect.

Happy eating!

Recipe HERE. Also listed is a chocolate version. I plan to make that one next time. I have fond memories of warm tapioca pudding with chocolate chips.  Ahh, memories.

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Maple Paleo Cornbread

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Question: What goes best with chili?  Answer: cornbread.  A friend of mine who made the Chicken Chili recipe, that I recently posted, commented that I needed to find a good cornbread recipe.  A couple weeks after that, I came across this recipe.  The site that posted it is called Paleo Porn.  Because of the name, I actually kind of felt a little dirty looking at it.  The food looks ridiculously delicious.  Paleo Porn is ok to look at on the work computer.  Guilt-free.


Maple Paleo Cornbread

Ingredients
2 cups blanched almond flour
1 cup coconut flour
1 teaspoon baking soda
1 teaspoon sea salt
5 organic eggs
1 cup canned coconut milk
1/2 cup maple syrup
8 tablespoons grass-fed butter, melted

Instructions
1.  Preheat the oven to 350°F.
2. Combine almond flour, coconut four, baking soda and sea salt in a large mixing bowl.
3. Add eggs, coconut milk and maple syrup to a small mixing bowl and combine well with a hand mixer.
4. Make a well in the center of the dry ingredients and add the wet ingredients. Mix with a hand mixer until fully combined.
5. Slowly drizzle the melted butter into the bowl while the mixer is going and mix until fully combined. The mixture will become smooth, rather than grainy, once the butter is fully mixed.
6. Pour the mixture into an 8×8 glass baking dish, smooth the top with the back of the spoon and transfer the dish to the oven.
7. Bake for 25 minutes at 350°F.
8. Increase the heat to 450°F and bake for 15 minutes, this will crisp up the top of the cornbread.
9. Reduce the heat back to 350°F and bake for final 15 minutes. Test with a toothpick to make sure inside is fully cooked. If not, keep cookin and test every 5 minutes.
10.  Remove from the oven, slice and serve.
11. Cover and store leftovers on the counter or in the refrigerator.
12. Enjoy! 🙂

Another one that makes the kitchen smell delightful.  When this guy comes out of the oven, you can’t help but slice out a little chunk.  Warm Paleo cornbread with a smear of Kerrygold butter….good for the soul.  This is fairly moist and quite a bit more dense than actual corn cornbread.  The flavor actually reminds me of the almond flour pound cake that you make for the Blueberry Chocolate Chip Bread Pudding recipe that I posted awhile ago. Not gonna lie, it doesn’t taste like the cornbread we all know and love.  The gritty corny cornbread…not so much.  BUT, this is definitely a perfect grain-free, dairy-free alternative to the actual thing.  I goes really quite well with chili.  And eggs.  And turkey.  And ham.  Really, most anything.

Happy eating!

Recipe HERE.

Paleo Chicken Chili

 

chicken chili

Before switching to clean eating, I was a sucker for chicken chili.  My mom makes THE.BEST I’ve ever had.  Cream of chicken soup. Cream of mushroom soup.  Tons and tons and tons of cheese. Beans.  But this chilly, overcast day,I was totally jonesin’ for some Paleoified chicken chili.  Juli, from PaleOMG, has some pretty legit recipes on her site.  I decided to give this one a try, but with a slow cooker spin

Ingredients (for original recipe)
2 lbs chicken, diced into 1 inch cubes
1 red pepper, chopped
1 green pepper, chopped
1 yellow onion, chopped
1-2 jalapenos, seeded and minced (depending how spicy you want it)
1 clove of garlic, minced
1-1.5 cups chicken broth
½ cup canned coconut milk
1 (4 oz) can green chiles
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon sage
½ teaspoon oregano
¼ teaspoon cumin
¼ teaspoon white pepper
⅛ teaspoon ground red pepper

Instructions
1. Grab a large soup pot, put over medium heat, and add your olive oil and minced garlic.
2. Once the garlic is fragrant, add your chicken to begin to cook down. Mix as needed with a wooden spoon to cook on both sides.
3. Once your chicken is half way cooked through, add in your peppers, onions, jalapeños, and green chiles. Mix together and let cook for about 3 minutes, stirring occasionally.
4. Now add your chicken broth and coconut milk, along with all of your spices.
5. Stir together.
6. Cover and let simmer for about 5-7 minutes to let the flavors meld together.
7. Consume!!

I really wanted to use a slow cooker for this.  I love the idea of throwing everything into the pot in the morning then having a delicious, stress-free meal later in the day.  I just threw the chicken into the slow cooker, added my chicken broth, peppers, onions, chiles, and spices.  I omitted the sage due to pretty healthy allergy.  Also, I didn’t have any red pepper on hand, so I used chili powder instead.  I was fresh out of coconut milk or even heavy whip, so I used almond milk to make is somewhat creamy.  About an hour or two before dinnertime, I took the chicken out, shredded it, then placed it back into the slow cooker.  I ended up cooking my chili about 7-8 hours.  I topped my chili with some avocado and a little green onion.  Served with sweet potato chips. 

Verdict: delicious!  The chili wasn’t as creamy as I expected, but I suppose it would have been had I added the coconut milk.  The consistency was more like a chicken noodle soup without the noodles. It does thinken up a bit the next day. The flavor.  A little spice, a lot of flavor.  Peppers, garlic, oregano, cumin, chili powder.  Just a hearty and perfect flavor layering.  Next time, I plan to use full fat coconut milk and perhaps add a little cilantro into the batch. Other than that, the flavor was spot on.

Love LOVE slow cooker recipes.  This one was definitely a win.  This would be awesomeperfect for the firehouse or on one of those super busy days where you go go go go go and are exhausted come dinner time.  A little prep, then forget about it.  I’ll make this again.  Definitely make this again.  I think husband will even like it.

Happy eating!

Original recipe HERE

Paleo Browned Butter Snickerdroodles

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I’ve tried to limit my posting of desserts, but every once in a while, I can’t resist.

I found this recipe on the Clean Eating With a Dirty Mind blog.  Tons of Paleo goodness. Main courses to snacks.  Sweet to savory.  Check it out when you have a chance. 

I’m a big fan of snickerdoodles.  Huge fan.  Really, with a name like Browned Butter Snickerdroodles, I just had to try it.  And here it is.

Makes approx 2 dozen

Ingredients

Dough
1 & 1/2 cups Almond Flour
1/4 cup Coconut Flour
1/4 cup Coconut Crystals (coconut sugar)
2 tsp. Cream of Tartar
1 tsp. Baking Soda
1/2 tsp. Cinnamon
1/4 tsp. Salt
1 cup Kerrygold Grass-Fed Butter Browned (1 block)
1  Egg
1/4 cup Honey
1 Tbs. Canned Coconut Milk, Full-Fat
1 tsp. Vanilla Extract
1/2 tsp. Apple Cider Vinegar

Rolling Mixture
1/4 cup Coconut Crystals
2 tsp. Cinnamon

Parchment paper

Directions

1. In a large bowl whisk together the almond flour, coconut flour, coconut crystals, cream of tartar, baking soda, 1/2 tsp. of cinnamon and salt, set aside

2. Brown the cup of Kerrygold Grass-Fed butter. Put the butter in a sauce pan and continue to whisk consistently over medium heat until the butter boils then turns brown and starts to give off a toffee like aroma. Immediately remove from heat so it doesn’t burn. Set aside and let cool. (I ended up putting the browned butter in the fridge to speed up the cooling.

3. In a separate bowl add the egg, raw honey, coconut milk, vanilla, and apple cider vinegar. Stir until combined. After the browned butter has cooled (you don’t want to cook the egg on accident because the butter is still too hot) stir it into this mixture.

4. Now pour the wet mixture in to the dry ingredients and stir until well combined. At this point you will have a dough that has a consistency similar to cake batter. Refrigerate the dough for 2-3 hours. It will harden and thicken up. You can even throw it in the freezer for a bit. Do not skip this step, I promise it will be worth it!  It makes the dough rolling much easier.

5. Prepare your rolling mixture in a small bowl.

6. After your dough has hardened, preheat the oven to 350 F and line a baking shcookies1eet with parchment paper, very important!  Grab a piece of dough and roll it in a ball, then roll it into the coconut crystal/cinnamon rolling mixture and place on the baking sheet. Lightly press the end of your palm into the dough to flatten it a tiny bit, don’t press too hard, you only want a slight indentation. The cookies will spread a bit while baking.

7.  Bake for 10-12 minutes, then let cool. I let mine cool on the baking tray because when I tried to transfer them to the cooling rack they were so soft they fell apart, but after they cooled on the tray they solidified and became easily moveable. Enjoy!

I was quite pleased with how these turned out.  I made them at the firehouse, and they were a huge success.  They really are a Paleo snickerdoodle.  I imagine they pair perfectly with a cup of coffe.  If it wasn’t 8:00 at night and if caffeine didn’t have an effect on me, I would confirm that hypothesis. I must warn you, these are dangerous.  As Vanessa, the recipe’s author, writes, “this recipe is outstanding.”  I second that.

Instead of baking up a batch of your typical full of grain, full of dairy, full of sugar cookies, try these out on the family.  Sure to be a hit.  Bet they won’t know it’s Paleo.

Happy eating!

Recipe found HERE.

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