Tag Archives: simple

Who Says You Have to Give Up Carrot Cake?

I’m not gonna lie,

we fell off the wagon.

Busy schedules and life are hard to maintain while also eating healthy.

But look! Shiny!

image1

That’s right, we will soon be Mr. and Mrs. Paleontologists, so it’s time to kick it back into gear and get healthy for out new life together!

Enough of the distraction, let’s get on with the food right?

Almond Flour Carrot Cake

image43

2 cups almond flour
1/8 tsp sea salt
1/2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
3 eggs
2 tbsp coconut oil
3 tbsp raw honey
1/3 cup unsweetened apple sauce
1 tsp organic vanilla extract
1/3 cup grated carrots
1/4 cup raisins
1/3 cup walnuts, chopped

Grease a bread pan and preheat your oven to 350°. Let’s get cooking! …Baking? Let’s get baking!

Combine your flour and spices in one bowl and your wet ingredients in another (no carrots yet!), then add your wet ingredients to the dry ones and mix well.

Now you can add your carrots, raisins, and nuts. Make sure they’re all cozy and evenly spread out in the batter, then pour your batter into the bread pan and stick it in the oven!

image2

Bake for 20-25 minutes or until golden brown and when a toothpick comes out clean.

I bit into this, having never tried almond flour in a recipe before, and was blown away!

Although almond flour should by no means be a large part of your paleo diet (baked goods still tend to have quite a bit of calories and carbs regardless of what you put in them), sometimes you have to find a healthier alternative for your sweet tooth.

Recipe adapted from Lexi’s Lean Kitchen

Cauliflower Power

Thanks again to Pinterest, I found what seems to be the perfect recipe for cauliflower rice. Now that I’ve tried it, I have a few tips:

  • Use raw cauliflower, not frozen, if you can. It makes for a better grainy consistency. That being said, I will show you how to do it with either fresh or frozen cauliflower.
  • Be careful about the ingredients you use, as cooking the rice is tricky. Cauliflower cooks very fast and can burn before the other ingredients are cooked.

Cauliflower Rice

You will need

  • One head of cauliflower or one 1 lb bag of frozen cauliflower
  • 1/2 sweet onion
  • Any spices or flavorings you’d like
  • Cooking oil or fat

IMG_5236

Step One

Roughly chop the onion and throw it into the processor for a few seconds. Then add the cauliflower and process it until you see a fine grain to the whole batch.

If you’re using fresh cauliflower, chop up the whole head into small chunks. If you’re using frozen, make sure they’re completely thawed, and if there is a lot of excess water, take a paper towel to them to dry them out a bit.

If you’re using fresh, congrats, you’re done! Pick out any large chunks and save your rice for use throughout the week, and skip to step three for tips on how to cook it.

But if it was frozen…

IMG_5241

Step Two (for frozen)

Because of the moisture left after thawing frozen vegetables, you’re going to have to dry these out, unless you plan on having veggie mush for dinner. I spread out the processed onion and cauliflower mix onto a baking sheet and picked out the large chunks. Then I let it sit in a 175° oven for three hours, just until it was dry enough and fluffy–not damp. It turned a little brown, but I was satisfied.

IMG_5243

Step Three

Throw some cooking oil or fat in a hot pan, and cook the rice until it’s heated but still “toothsome.”

If you’re going to add any ingredients to your rice, it might be wise to cook them separately, as we’re obviously not dealing with normal rice here. In order to get the grainy consistency that you’re used to with real rice, you’ll have to use a very hot pan–and this stuff cooks (read: burns) quickly.  Feel free to add spices or flavorings (lemon juice worked really well), but any chunky ingredient will probably not cook as quickly as the rice and might remain raw.

Ex: I didn’t chop my onion very finely, and the chunks ended up practically raw and very strong.

Below my chicken and green beans there is how my rice turned out. If I did it over again I would have chopped my onion more finely, but the consistency was great! It was so fluffy you could use it for stuffing if you wanted to!

Recipe Credit

An Apple a Day

It’s been a while!

After a hiatus, we are going back on Paleo. It’s hard to keep up such a strict diet when two people live in separate places but still try to grocery shop together, so our solution was to wait until we were finally moved in together to start it again!

As a way to ease into it, I made us a snack first. Pinterest makes Paleo easy with recipes and pictures, and that’s where I found this recipe for apple chips!

Baked Apple Chips

apple1

Step One

Start with two large apples (washed), and preheat your oven to 200°. You want to cut the apples into the thinnest slices possible. If you have a mandolin slicer, it would be perfect for this. I used a very sharp knife.  Also, I left the cores in. Feel free to cut them out if you don’t want the extra crunch, but I thought they were prettier with the core left in.

apple2

Step Two

Lay the slices flat on a baking sheet or other flat surface and sprinkle them with ground cinnamon, then flip them and sprinkle the other side. Be careful not to overdo it as cinnamon can get bitter in large quantities.

apple3

Step Three

Put the chips in the oven and bake them for an hour, then flip them and bake for another hour. If you have a fancy oven with a dehydrator setting, this would be a good chance to use it. Otherwise you can pop the door open from time to time and let the moisture out. If two hours isn’t enough, feel free to bake them until they’re crisp.

I took mine out at two hours because I had something else to put in the oven, but I was still pleased with the result. They weren’t crispy like potato chips, but they were chewy like dried apples from the store (and way cheaper/healthier!). It’s hard to burn anything at 200° though, so keep them in as long as you’d like until they look good.

Original Recipe Credit

Over Easy Made Easy

I can cook and bake up a storm. Mousse? Meringue? Muffins? I got it handled.

The one thing I cannot manage to do, to save my life, is flip over an egg in a frying pan.

Normally I try so hard to get it flipped so that the white actually cooks that I end up breaking it. It ends up looking less like a fried egg and more like a Salvador Dali painting.

Well, good news for people like me!

If you rub some olive oil in a muffin tin, crack an egg into it, and bake it at 350° for 12-15 minutes, you get a beautiful, non-accidentally-scrambled over-easy or over-medium egg! Or a “hard-boiled” egg if you give it another minute or two.

Chicks in a Tin

IMG_7740

Step One

Crack some eggs into an oiled muffin tin and add any spices or flavorings you choose! My favorite was the one with just an olive, honestly.

IMG_6137

Step Two

Bake them for anywhere from 10-15 minutes. The longer you bake, the harder the yolk gets, but be careful to make sure the whole white looks baked before removing them.
IMG_4386Step Three

Enjoy! Or save them and enjoy them later! They should keep for about day.

I’ll definitely be doing this a lot in the future to make breakfast when I have a little bit of extra time to bake these lovelies. If you don’t want to eat them plain, you can always use this as a very decorative way to serve an egg with a meal, or for a neat way to make a breakfast sandwich (if you have a cheat day and some English Muffins!).

-Dee

Source: Pinterest