G Is for Granola

     This is my first attempt at a Paleo granola, and it is tasty. While it looks like a bar, and I cut it into bars, it is not really solid enough to be a bar. I'm not sure how to fix that, but if I figure it out, I will later update this post. It might help if I ground the sunflower seeds a bit, but if you're really missing some granola on the Paleo diet, try this out. This is definitely going down as a family favorite.

(18 Servings)

 

Ingredients:

3-1/2 cups sunflower seeds

1 cup chopped almonds

1 egg, lightly beaten

2/3 cup melted coconut oil or ghee

1/2 cup maple syrup

1 tsp. vanilla extract

1/2 cup flax seeds

1/2 cup unsweetened, shredded coconut

1/2 cup chopped, dried dates

1/2 cup dried cranberries

1/2 cup coconut sugar

1/2 tsp. ground cinnamon

 

Directions:

1. Line a 15-inch x 10-inch baking pan with parchment paper. Combine sunflower seeds and almonds. Bake at 350 degrees Fahrenheit for 15 minutes, stirring about every 5 minutes.

 

2. In a large bowl, combine egg, coconut oil or ghee, maple syrup, and vanilla.

 

3. Stir in flax seeds, coconut, dates, cranberries, coconut sugar, and cinnamon.

 

4. Stir in sunflower mixture.

 

5. Press into the baking sheet that is still lined with the parchment paper. Bake at 350 degrees Fahrenheit for 13-17 minutes or until set and edges re lightly browned.

 

6. Transfer parchment paper with contents onto a wire wrack. Store in an airtight container.

F Is for Fruity Crab Zoodle Salad

    This salad is best if you make it the night before and refrigerate it, so the flavors blend. Sadly, though, it is not a salad that travel well. This is another recipe that has the kids asking for second.

(Serves 4)

 

Ingredients:

4 zucchini, peeled and cut into noodles

16 oz. crab meat

8 oz. mandarin oranges in juice, drained

1/2 cup seedless red grapes, halved
1/2 cup seedless green grapes, halved
1/2 cup cold coconut cream (place a can of full fat coconut milk in the refrigerator; the cream will
      rise to the top and can be skimmed off)
4 Tbs. homemade mayonnaise
3 tsp. raw, local honey
1/2 tsp. freshly grated ginger

Directions:
1. In a small bowl, combine zoodles, crab, oranges, and grapes.

2. Combine the coconut cream, mayonnaise, honey, and ginger. Pour over salad and toss to coat.

3. Refrigerate until serving. Better the next day.

E Is for Easy Travel Salad

     I love salads. They are crisp and crunchy and a refreshing break to my work day. This salad has protein, some delicious raw veggies, and a simple salad dressing that gets better while it thinks about being your lunch. You can throw all the ingredients together the night before, then throw it into your lunchbox in the morning.

(Serves 1)

 

Ingredients:

2 Tbs. extra virgin olive oil

1/4 tsp. dried basil

1/4 tsp. dried oregano

1/4 tsp. dried marjoram

1/4 red bell pepper

1/4 cup matchstick carrots

3 oz. cooked chicken

1 cup lettuce

 

Directions:

1. In a canning jar, pour olive oil. Add basil, oregano, and marjoram.

 

2. Layer in pepper, carrots, chicken, and top with lettuce.

 

3. Place folded paper towel on top of lettuce to keep lettuce crisp.

 

4. Before eating, take out paper towel, replace lid, and shake well.

D Is for Dijon-Peach Chicken Thighs

    This recipe came about because I needed a recipe for "D," and Dijon mustard is really tasty. This recipe is a new family favorite. No one even asked for ketchup to eat it with.

(Serves 4)

 

Ingredients:

2 chicken thighs

1/4 cup maple syrup
2 large peaches or 4 small peaches, chopped

3 Tbs. Dijon mustard

2 Tbs. coconut sugar

1 tsp. sea salt

1/4 tsp. cloves

 

Directions:

1. Preheat oven to 425 degrees Fahrenheit.

 

2. Sprinkle chicken evenly with salt and cloves.

 

3. Bake chicken for one hour, or until completely cooked through.

 

4. While chicken is baking, place peaches, maple syrup, mustard, and coconut sugar in a small sauce pan and bring to a boil on medium-high heat. Reduce heat, cover and allow to simmer for 15 minutes.

 

5. Pour sauce over chicken and enjoy.

C Is for Creamy "Cheesy" Cauliflower Grits

     I used to love Sunday mornings. I would wake up to music. My dad would either have out his record collection or he would have the radio on a station that played classic country music. I would lie in bed for a while listening to Gene Autry or Roy Rogers while the smells of breakfast wafted in. Sunday was music and fried bacon, buttery grits, and scrambled eggs. I would help set the table, then we would all sit down for a hot, Southern meal, and I would add a slice of American cheese to my grits. Later on, as the health fads of the '80's and '90's swept the nation, my mom stopped adding salt and butter to the grits, and they lost their appeal, seemingly never to return. My husband hated them, mostly in a long-held belief that all things Southern are gross to eat. Paleo wouldn't allow them because they are made from corn. Then a few months ago, I came upon Kelly Bejelly's Paleo Eats, and found her recipe for creamy grits, so I altered it, making it taste cheesy like my memories of the past. When I made this for my family, I was chastised for not making more. Even Ray said he was going to cry because it was so good. I share this with you with a wish for "Happy Trails."

P.S. I have since made this several times. It's become a family favorite. It's one of our favorite side dishes.

(Serves 4)

 

Ingredients:

1 small head of cauliflower, cored and broken into pieces

2-1/2 cups bone broth

1 Tbs. bacon fat

1 Tbs. tapioca flour

2 tsp. nutritional yeast flakes (this is where the cheesy flavor comes from)

1 tsp. sea salt

1/4 tsp. onion powder

1 cup almond meal

 

Directions;

1. Place cauliflower in a food processor and pulse until pieces are the size of rice. You will need 3-1/2 cups. The rest can be frozen for later use.

 

2. Combine the cauliflower and broth in a medium-sized sauce pot. Bring to a boil over medium-high heat.

3. Sprinkle tapioca flour over cauliflower and stir well.

 

4. Add yeast flakes, bacon fat, salt, and onion powder to pot, stirring until blended. Cook for 10 minutes, stirring occasionally.

 

5. Turn the temperature down to simmer, and add in the almond meal. Cook for another 5-15 minutes, or until the mixture is creamy.

 

6. Remove from heat and serve immediately.

B Is for Best Basil Salad

     This recipe was created by Ray one day. We were low on supplies and had some fresh basil in the garden, and this salad was born. It's delicious, refreshing, and filling. I'm including the directions for a family salad and a travel salad.

(Serves 4)

 

Ingredients (for family salad):

4 cups Romaine lettuce

1 Tbs. fresh basil or 1 tsp. dried basil

1 avocado

1 yellow bell pepper

12 oz. cooked, chopped chicken

4 Tbs. extra virgin olive oil

4 Tbs. pomegranate vinegar

4 Tbs. raw honey

 

Directions (for family salad):

1. Combine Romaine, avocado, bell pepper, and chicken. If using fresh basil, add it into the salad.

 

2. Mix olive oil, vinegar, and honey. If using dried basil, add it into the dressing. Dress the salad and serve immediately.

 

Ingredients (for salad in a jar):

1 cup Romaine lettuce

1/4 Tbs. fresh basil or 1/4 tsp. dried basil

1/4 avocado

1/4 yellow bell pepper

Lemon juice

1 Tbs. extra virgin olive oil

1 Tbs. pomegranate vinegar

1 Tbs. raw honey

 

Directions (for salad in a jar):

1. Place olive oil, vinegar, and honey in bottom of canning jar. If using dried basil, add it into the dressing.

 

2. Layer in avocado (squeezing a little lemon juice on to keep it from oxidizing), chicken, and pepper.

 

3. Place lettuce at top of jar, adding in fresh basil, if using. Place a folded paper towel on top to keep lettuce crisp before closing.

 

4. To serve, take out paper towel; replace lid; then shake to combine salad and dressing.

A Is for Applesauce

This is really delicious applesauce, even if I do say so myself. It was created one day out of necessity. We needed applesauce for baking, and we had none in the house. I decided to try to make it myself, figuring that it didn't have to be the best, since it was for baking. After it was done, we tried it and fell in love. We'll never buy applesauce again. This is one of those recipes that gets eaten up quickly and seconds are begged for. It's good as a snack or in baking.

(Serves 4-5)

 



Ingredients:
2 Tbs. apple cider vinegar
6 small, slightly tart organic apples (such as Jazz or Gala)
1/2 tsp. ground cinnamon
1/4 tsp. ground coriander
1/4 tsp. ground cloves
Juice of 1/4 lemon
1 Tbs. honey (optional)

Directions:
1. Preheat oven to 350 degrees Fahrenheit.

2. Prepare a glass pie pan with enough coconut oil to keep from sticking. Then pour apple cider vinegar in and swirl to create a thin layer of liquid in bottom of pan.

3. Peel apples and cut into bite-size chunks. Place chunks into prepared pie pan.

4. Sprinkle apples with cinnamon, coriander, cloves, and lemon juice. Bake for 30 minutes.

5. Allow apples to cool before placing in a blender or food processor. Add honey, if desired, and blend to desired consistency.