Almond Milk

Ingredients:

1 cup raw, blanched almonds*

2 cups water

3 dates

1/2 tsp pure vanilla extract**

*You will have to prepare the almonds 12-24 hours in advance.*

**Make sure to read the ingredients.  You want pure vanilla, without any sugar or sweeteners added.**

Recipe:

-Day 1-

Place almonds in a tupperware container.  

Fill container with water, covering the almonds completely.

Cover and store in fridge for 12-24 hours.

-Day 2-

Drain almonds.

Place almonds in a blender (or food processor).

Add 2 cups water.

Add dates (pitted) and vanilla.

Cover blender (or food processor) and blend on high for 1-2 minutes.

Strain liquid in a nut bag.

Store in an airtight container.

Super sweet and delicous.  Without any of the crazy ingredients you find in your store bought almond milk.

Enjoy wih Paleo Granola and berries for breakfast or with your paleo chocolate chip cookies!

Happy eating.

Paleo Muffin Crumble

Paleo Muffin Crumble

This recipe is delicious on top of any paleo muffin or bread.  I haven't tried it on a fruit crisp, but will do soon and let you know how it goes!

Enjoy!

1/3 Cup Coconut Sugar

2 tblsp blanched almond flour

1/8 tsp cinnamon

1 tblsp ghee

3tblsp finely chopped walnuts

In a small bowl, mix together cocnut sugar, blanched almond flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse meal. Mix in chopped walnuts. Scoop 1 teaspoon or so of topping over muffins. Should cover 12 muffins.

I used my pupmkin muffin recipe for this batch.

Crock Pot - Whole Chicken

Ingredients:

1 lb whole chicken, washed and eviscerated

1/2 small onion (peeled and cut in 1/2)

1/2 small lemon (cut in half)

3-4 baby carrots

2 whole garlic cloves

1 stalk celery (cut in half)

2 springs rosemary

2 spring thyme

 Emeril's ESSENCE Creole Seasoning (see below for recipe)

Place whole chicken in crock pot, butt up

rub indside of cavity with ESSENCE seasoning.

fill cavity with onion, lemon, garlic, carrots, celery, rosemary, and thyme.

lay chicken in crock pot breast up.

rub ESSENCE seasoning under the skin of the entire breast

flip chicken over so breast is side down.

cover pot.

set on low for 6 hours.

enjoy!

happy eating.

p.s. makes great chicken broth!

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients in a glass jar with a tight lid.

shake well to combine all of the ingredients.

save in your season cabinet.

works on everything from burgers to fish.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.

Honey Lime Sweet and Sour Shrimp

Honey Lime Sweet and Sour Shrimp

Ingredients:

1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 tblsp honey
juice of one small lime (aprx 3 tblsp)
zest of one small lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

1tsp olive oil

1/2 small red pepper, cut into small squares

1 oz can of canned pinnaple, cubed (in juice, no sugar)

1 tblsp fresh chopped cilantro

In a large ziploc bag, combine all the marinade ingredients.  

close bag tightly and shake until everything is well-combined.

 add the washed shrimp.

squeeze as much air as possible out of the bag, seal it, and place it in the fridge.

let the shrimp marinate for 45-60 minutes.

when you’re ready to eat, take the shrimp out of the fridge and let them sit at room temperature.

add 1tsp olive oil to a large skillet.  heat over medium-high heat.

add red peppers.  saute 3-4 minutes.

add Pinapple. saute 4-5 minutes.

transfer red peppers and pinapple to a small bowl.

add shrimp to the heated pan in a single layer, making sure they are not too crowded.

save the marinade.

let them cook on one side over medium-high heat for about a minute (until they curl up and start to turn pink)

 flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. 

add red pepper and pinapples to the shrimp in the pan.

add chooped cilantro.

poor the remaining marinade into the pan.

mix well.

let simmer for 2 min.

remove from the pan and serve.

i served it over cauliflower rice.  delish!

Makes about 2 servings.

Happy Eating!

This recipe was created using this original recipe:

the dough will rise again: honey-lime-shrimp 

Paleo Granola

Ever since my sis, Christine, introduced me to Steve's Paleo Crunch I've been wanting to try to re-create it at home.  The stuff is delicious...

So, I was so excited when I found this recipe on ourfullplate.com.  This recipe is pretty darn close.  The recipe is very forgiving, so feel free to sub nuts, add dried fruit, etc. 

It's an amazing snack or a delicious way to start the day!  I love it with almond milk and fresh berries.

Hope you love it as much as I do.

Ingredients

Dry Ingredients:

¾ cup of raw pumpkin seeds

¾ cup of raw sunflower seeds

1½ cup of almond meal

1½ cup of shredded unsweetened coconut

3 cups of raw slivered, chopped, or sliced almonds

1 3/4 tsp cinnamon

1 3/4 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

Wet Ingredients:

1/2 cup of raw honey

1/4 cup Pure Maple Syrup

3 tblsp of pure vanilla

3/4 cup of melted coconut oil

Instructions

Preheat oven to 325 degrees.

In a large bowl, mix all dry ingredients.

In a small bowl mix the wet ingredients.

Stir in the wet ingredients with the dry ingredients.

Mix well, until the mixture is evenly blended.

Line baking sheet with parchment paper. 

Spread mixture on cookie sheet. 

Bake for 20 minutes. 

Remove and stir. 

Place back in oven for 5 more minutes. 

Let it cool for about 5-10 minutes 

(It will still be slightly moist, it will "dry" as it cools - so don't over bake it.)

Store in an airtight container.

Makes about 12 servings.

Happy Eating!

This recipe was created using this original recipe:

Our Full Plate: Homemade Paleo Granola Crunch

Paleo Spaghetti Sauce

Ingredients:
2 tblsp olive oil

1/2 lb hot italian sausage 

1/2 lb sweet italian sausage

1/2 onion, diced

1 large garlic glove. diced (or use a garlic press)

6 oz crimini mushrooms, sliced

14.5 oz can diced roasted tomatoes

8 oz can tomato sauce

1/4 cup red wine (optional)

1 tblsp italian seasoning

1 tblsp oregeno

1 tblsp basil

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp black pepper

1tblsp agave nectar

4 cups spinach
sea salt to taste

Warm deep skillet with 1 tblsp olive oil over medium heat.

Add onions.  Sautee until translucent.

Add garlic.  Stir for about a minute.

Squeeze sausage out of casings into skillet with onion and garlic.

Brown sausage, breaking it up as it cooks.

Add mushrooms.  Stir gently. 

Add canned tomatoes, tomato sauce, and red wine.  Mix well.

Add dry seasonings. Mix well.

Add agave. Mix well.

Let sauce simmer on medium for about 20-30minutes, depending on how thick or thin you like your sauce.

Add spinach.  Stir in and cook until spinach starts to welt.

Salt to taste

Serve over spaghetti squash or zuccini "spaghetti".

Paleo Banana Bread Muffins

(Seriously, most bread like recipe I've discovered!)

Ingredients:

3 ripe bananas

4 tablespoons ghee (or coconut oil), melted

3 large eggs

1 tablespoon vanilla extract

1/4 cup pure maple syrup

1 1/4 cups almond flour

1/4 cup coconut flour

1/4 cup arrowroot starch

2 tablespoons flax meal

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

**Add up to 1 cup of any delicious nut, dried fruit or paleo friendly chocolate chips**

Preheat the oven to 350º. 

Line a 12 muffin pan with paper baking cups or parchment paper. 

In a large bowl, mash the bananas with a potato masher. 

Whisk the butter/coconut oil in with the mashed eggs.  Allowing the melted butter/coconut oil to cool slightly before adding eggs.

Whisk in eggs, vanilla, and maple syrup.  Combine very well. 

In a medium bowl, whisk together the remaining dry ingredients, except the nuts/dried fruit/chocolate chips.   Mix very well and remove any lumps.

Stir 1/4 of the dry ingredients into the wet ingredients with a rubber spatula.

Once well combined stir in another 1/4, and so on, until all the dry mixture is well blended into the wet mixture.

Stir in your 1 cup nut/dried fruit/chocolate chips of choice.

Spoon the batter into the baking cups.

Bake for 25 minutes, until golden brown and an inserted toothpick comes out clean.  

This batch I made 1/2 without adding any nuts/dried fruit/chocolate and 1/2 adding raisins and walnuts.  I added 1/4 cup raisins and 1/4 cup walnuts. It was only half the batter, so I only needed 1/2 cup total extra yummy stuff.

Happy Eating!!!

This recipe was created using the help from this original recipe:

Three Diets One Dinner: BEST PALEO BANANA BREAD EVER