Paleo Primal Gluten-Free Nut Free Moroccan Brownies

Desserts

Morocco Brownies (Gluten free and nut free)

 

Paleo Morocco Brownies

I was visiting a dear friend in a small remote village in Morocco this past spring. During my visit I had a craving for something chocolate, and hence using the ingredients we had on hand, Morocco brownies were born.

You know what they say necessity is the mother of all inventions, and yes chocolate is a necessity for this girl!!!

These babies are super easy to make, very fudgy, rich, AND taste even better the next day!  If there is a next day (hard to stop eating them once you start).

On a side note check out my friend’s project in Morocco HERE super cool!

Morocco Brownies

8 Medjool Dates ( pitted and pureed with a bit of water until smooth)

3 Eggs

1/3 cup Butter or coconut oil or a combo

1/2 cup High quality Cocao powder

1 Tbl. Vanilla

¼ tsp Salt

¼ tsp Baking Soda

½ cup Dark Chocolate chips or Chopped chocolate

Mix all the ingredients together until the batter is uniform. Pour batter into a greased 8×8 inch pan.  Bake at 350 degrees for around 8 minutes until the top springs back!  Do not over cook these.  Let cool completely before cutting and eating.  Feel free to add nuts, coconut, dried fruit or coconut.

Day 1 of My 47 Year Tribute or Paleo Chocolate Mousse

Desserts,
Chocolate Mousse
Chocolate Mousse

So today is the day I start my tribute to existing for almost 47 years on this glorious planet Earth (not officially until August).  My friend gave me the idea to do something for every year you are born in lieu of new years resolutions.  So I have decided for the next 47 days I will do yoga (at least 15 minutes or more), meditate and eat clean (no sugar, booze etc..) everyday.  When I looked at the calendar this morning I realized today is not only March 1st, but it is also a new moon which is a very auspicious time to start something new!

So here I go day 1 it is snowing, blowing and below zero outside and all I want to do is bake some cookies and eat them, instead I made some chocolate mousse to put an end to the craving.  No not just any chocolate mousse, but a recipe I found HERE , it satisfies the craving but is within my rules for clean eating.  Not too mention it is easy and delicious.    (Her picture is much more appetizing.)

 

Happy New Year 2014! Shepherd’s or Cottage Pie

Savory,

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Happy New Year !  So exciting to start a fresh year and visualize all the possibilities for the months ahead.  January tends to be the longest month of the year for me and I like to fortify myself through this long winter month with stews and hearty meals.  Shepherd’s pie definitely fits into this category and is a staple at my house.

As promised weeks ago to my sister, here is my Shepherd’s pie recipe.  More accurately it would be called Cottage Pie as the cows (ground beef) stay close to the cottage, if you use lamb it would be a true Shepherd’s Pie.  You can use any ground meat to your liking.  Regardless this is a delicious “one pot” meal that I can easily eat for breakfast, lunch, and supper.

paleo shepard pie

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paleo shepard's Pie

Shepherd’s Pie Recipe

1 Onion diced

1 lb. Bacon chopped (pastured clean pig is best)

2 Carrots diced

1/2 Bunch of Kale chopped

4  Stalks of Celery diced

1 1/2 lb.  Ground Meat pastured grass fed is best (beef, turkey, lamb, elk, venison)

1/2 tsp. Smoked Paprika

1 Cup of Chicken Broth

1 Head Cauliflower

2 Large Parsnips

2-3 Tbl.  Butter

Salt and Pepper to taste

Directions: Cut up the Cauliflower and steam until tender.  Peel and cut up the parsnips and boil until tender.  Drain each and combine, using an immersion blender or food processor puree the cauliflower and parsnips add the butter and salt and pepper. While the parsnips and cauliflower are cooking, cook the bacon in a sauté  pan until done, remove the bacon from the pan and sauté the onions in the bacon grease for 4-5 minutes.  Add the ground meat and cook for 5-8 minutes add the kale, carrots and celery sauté for 4-5 minutes add the bacon back in and then add the 1 cup of chicken broth and cook for 4-5 minutes more.

Put the meat and veggie mixture into a 9×13 baking dish, put the cauliflower and parsnip puree on top and drizzle with a little olive oil.  Bake in a 350 degree oven until heated through about 25- 30 minutes.  Enjoy!

Note:  You can skip the cauliflower and parsnips and just use white mashed potatoes for the top as well.

A Perfect Remedy for Holiday Craziness

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A Perfect Remedy for Holiday Craziness

If you haven’t by my promptings already, check out Kris Cahill’s website HERE.   She is an incredible woman and has some great podcasts you can download for free on ITunes.

She also has some free meditations on her website, just sign up for her newsletter.  I highly recommend trying the meditations you can download and listen to HERE.

It is the perfect way to stay sane and grounded and feeling good this holiday season and beyond.

Don’t let the title scare you she is not floaty or woo woo,  just an incredible teacher with some good wisdom to share about becoming more of yourself and becoming aware of your own energy, body, and spirit!

Quick Paleo Sushi

Savory

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Who needs rice?  This paleo sushi is quick and easy to make and sky is the limit with what you can combine to make some tasty sushi.  I serve it with some wasabi and a little coconut aminos and it makes a nutritious light meal that you can eat with your fingers.

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This is what I had on hand last night to make a quick and easy paleo sushi dinner.

Paleo Sushi

1 package Nori

Smoked salmon or Lox

Carrots peeled and thinly sliced into strips

Pickled Ginger (The Ginger People brand is the best)

Avocado sliced thin

Cucmber or Jicama or Celery sliced into thin strips

(You can come up with any combination of fillers for your Rolls be creative!)

Place Nori on a rolling mat,  layer your ingredients and wet the end of the Nori.  Roll tightly and let the roll rest a few minutes before slicing with a sharp knife. Serve with coconut aminos or tamari sauce and wasabi for a kick.  (I roll the pickled ginger right inside the rolls to add to the flavor).

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Primal Gingerbread Men

Desserts, ,

Primal Gingerbread Men

Mr and Mrs Joy by Fiona

It starts with a leg then the arm then the other leg then the other arm can’t leave the head and the torso looks all wrong by itself next thing you know you’ve eaten the whole family and added some leftover frosting with each new bite.  These things are addicting good thing we bake them once a year.

KLee’s Primal Gingerbread Men, Women and Children

(recipe adapted from Epicurious: New England Molasses Gingerbread Cookies)

1/4 cup butter

2 TBL Palm oil shortening

1/2 Cup Blackstrap Molasses

1/3 Cup Coconut Sugar

1 small egg

2 TBL Buttermilk

zest of 1 Lemon

2 Cups Almond Flour

1/4 Cup Tapioca Flour

2 TBL coconut Flour

1/2 Tsp Baking Soda

1/4 Tsp Salt

1 Tsp Ginger powder

2 Tsp Cinnamon

1/2 tsp Cloves

Mix the butter, shortening, egg, buttermilk, and sugar in stand up mixer.  Mix flours and rest of the ingredients in a small bowl and add to the wet ingredients.  Let the dough set up in the fridge for 30 minutes or more.  Roll out the dough between 2 pieces of parchment paper it will be sticky you can use a bit of coconut flour or tapioca flour to dust the parchment.  Cut out your shapes.  Bake @ 350 for 8 minutes or until the dough is set up and brown around the edges.  Let cool and Frost (recipe below).

Frosting (barely Primal but if you tolerate Dairy very delicious)

1 8oz package organic cream cheese room temp.

1/4 organic whipping cream or coconut cream

1 TBL vanilla

1-2 TBL maple syrup or to taste

Whip the cream into firm peaks add the softened cream cheese and whip until smooth add the vanilla and maple syrup.  Frost your cookies.