Cheesecake

It’s been a while…. A LONG while. It’s a thing called life. But, after I posted a picture of a cheesecake I made I had quite a few requests for the recipe. The recipe it’s self is way too long  (do not let it intimidate you though!) to send as a reply in a text message or on a thread. So, naturally this seemed to be the easiest way – and I always like the easy way. 

This “cheese”cake comes with a few “let me preface this” statements….

1)   Even though this is Paleo, it’s still a TREAT – it is VERY rich and obviously shouldn’t be eaten in one sitting or made weekly 

2)   I had no intention of posting this to my blog (term used loosely) so the pictures are from my iphone & I have not done the extent of trial and errors I usually do. Make it once then start playing around with a little less of this and little more of that…….

3)    It takes some “thought preparation” but the recipe is not hard.  (The cashews have to soak over night & I recommend making the sun butter cups the day before)

4)   After you read the ingredients list, don’t immediately write it off. It’s good – promise.

5)   You will need a 9inch spring-form pan. 

The Crust

2 cups raw pecans

2 TBS coconut oil

1 heaping TBS almond butter

¼ cup unsweetened cocoa powder

¼ cup pure maple syrup, grade B

pinch of sea salt (ground)

The filling

2 cups raw cashews that have been soaked in water overnight

½ cup coconut oil

½ cup pure maple syrup, either grade A or B will work here

4 TBS chocolate coconut water

1 TBS vanilla extract

1 regular zucchini that is peeled and diced

½ cup almond butter

pinch of salt

pinch of cinnamon

Juice of half of a lemon

The sauce/toppings (this is enough for the whole cake –I halved it, knowing we would not eat the whole thing & you pour this on right when you serve it) You could leave the sun-butter cups off, but why? They are delish!

½ cup coconut oil

4 TBS unsweetened cocoa powder

2 TBS maple syrup

1 TSP vanilla

Chopped Sunbutter cups

Sunbutter cups

For the sunbutter cups – you can make them or buy them (if your lucky enough to find a store that carries them. ) The store bought ones are not 100% Paleo, but they are close enough. If you want to make them… Here’s how

1 & ½ cups Enjoy life mini chips

1 cup sunflower seed butter (I bet almond butter would be yummy too!)

½ cup of melted coconut oil

1/3 cup raw honey

½ tsp salt

½ tsp vanilla

pinch of cinnamon

-If you have the mini cupcake pans – use them! If not, use the regular size. Line the pan with liners (I recommend using silicone liners – if your using paper liners, spray some coconut oil in them first)

- Melt your chocolate chips – do this slowly in the microwave (heat a minute then stir & repeat) or use a double boiler.

-put a  good sized dollop of the melted chocolate in the bottom of the cupcake liners (go about half way up the sides)

-stick in the freezer to harden then start on the filling

 -Put the nut-butter, coconut oil, raw honey, sea salt and vanilla in a food processor and mix well.

 -When the chocolate has hardened put a spoonful of the nut-butter-filling in the cups & freeze again (this freeze doesn’t need as long – maybe 30 min.)

 -Re-melt your leftover chocolate & pour on top of the hardened nut-butter cups.

 Store in the refrigerator until your ready to use them

Directions

First you have to prepare the CRUST

-Line the bottom of your spring-form pan with parchment paper.

-Put the pecans in the food processor and pulse them into a fine meal

-Add the coconut oil, almond butter, cocoa powder, syrup, and salt and process until well combined.

-Press the mixture evenly into the pan

-Place in the freezer to set while you make the filling

For the Filling

-Process the pre-soaked cashews until you get a creamy texture

-Then add the coconut oil, maple syrup, coconut water and vanilla and process until smooth.

-Add the zucchini, almond butter, salt, cinnamon, and lemon juice and process until smooth (let it blend for a good amount of time to really get a creamy mixture. If it is too thick – add a few more drops of coconut water)

-Pour the filling into the frozen pie crust and smooth it out. Allow to freeze for at least 4 hours. (Remove 30ish minuets before serving to make it easy to cut)

When your ready to serve it – make your sauce.

-Put everything except the sun-butter cups in a small bowl & microwave till warm.   -Stir well. (When you pour this on the cold cake it will form a “shell”) 

-Cut your cups into pieces & sprinkle on top

There you go.  Yummy Yummy!

Maybe I can find some motivation to post our Biscuits & Gravy or Pizza Crust…… Maybe.  

Stoplight Chicken

 It's back to school!!!!!! This time of the year brings so many varying emotions to many people, for others, it means heavier traffic for their commute. I am a student, however I have not had a summer break in YEARS, so it means good sales on new clothes for me :) Regardless, back to school time means that Fall is right around the corner, YAY! I know in our family, Fall is the busiest time of the year, but I love it! The Crock-pot is about to get put into overdrive!
 I just recently had my bi-annual dentist appointment (I know, you're thinking "why do I care?") and this is important to my Paleo friends for a good reason! I have never had a cavity (I have had my fair share of oral surgeries and braces, so don't hate me too much) but, I worried a little as I went to this appointment. First of all, it had been a year (I know, gross. But, time flew by, don't judge.) Second, I have picked up a liking of red wine, and third, I have a slight coffee addiction - okay, slight may be downplaying my daily intake just a little, but I do drink it black, that's how I justify it.
(There is a fourth in there too - I have gone to the same dentist my whole life, even driving back from Auburn to see him. He was a good family friend and all the girls in the office we amazing! BUT, it was time to be realistic, I needed a dentist here. So, I sucked it up and found one I think I am going to like!) Anyway, I was told by the dental hygienist and the Doctor, I have a remarkably clean, pretty mouth, even more so since it had been a year since my last cleaning. After confessing my coffee addiction, the Dentist all but asked how I have the mouth/teeth/color I do. Our conclusion? My Paleo lifestyle. Yep! It's a full body benefit, including your teeth and gums. It makes sense, your mouth is the first place affected by your intake. When you eliminate sugar and "fake" from your diet you are not piling layers and layers onto your teeth, plus general health is evident in your gums and speed of tooth degeneration. It's a win-win situation! And, no cavities for me! Yet, another reason to step to the other side!!!!

 Here is another easy, peasy, crock-pot, chicken recipe. You can cut all the veggies the night before (if you desire, of course) throw everything in the slow cooker in the morning and come home to a full meal at the end of the day!!!!
This is also a "they will never know it's Paleo" meal!

Stoplight Chicken
1 pound(ish) chicken breasts
1 green pepper, sliced
1 yellow pepper, sliced
1 red pepper, sliced
6-8 ounces mushrooms, sliced
1 red onion, sliced
1 large tomato, diced

4 large garlic cloves, diced
Olive oil
LOTS of Italian seasons
(splash of red wine, balsamic vinegar, or chicken broth if you have it on hand)




-Pour a few teaspoons of olive oil on the bottom of the slow cooker
(I like to put a few onion rounds on the bottom of the crock pot as well, to sit the chicken breasts on top of. Just a random thing I do...)
-Chicken and diced garlic goes in, drizzle with some olive oil & seasons go on

-Throw all of the peppers on top of the chicken

-Season with some leafy seasons (basil, oregano, rosemary etc.)

-tomatoes go on top of the peppers

-if you are using wine, vinegar, or broth, splash some in 

-finish off with some good Italian seasonings

-Cook on low 6-8 hours. 

You could also use frozen chicken breasts but will need to up either the time or temp. I prefer to cook chicken on low and usually set the timer for 6 hours. My crock-pot switches to a "warm" mode when the time is up, and after a few more hours in the pot, it is usually just right. IF you use less chicken you may want to keep it more to 4-5 hours. Chicken is finicky and will dry out quickly, play around with your pot and find your perfect cook time (just make sure it's fully cooked!)

 If you do not have a timer on your pot & have to leave it on longer, I would add a little more olive oil and definitely use at least a 1/2 cup of either wine or balsamic vinegar AND chicken broth. Instead of pouring it in on top of the peppers, pour it in BEFORE you add them to allow the chicken to soak all the juices up!

Enjoy!

You may not really be what you eat, but what you eat can really affect what you are.

Breakfast Bake

Good Monday Morning! (Oxymoron, I know)

Since going Paleo, I have discovered the joy & deliciousness of FRESH veggies & fruit. I do not mean grocery store fresh, I'm talking either home grown, or day of, farmers market fresh.
We planted a variety of vegetables in our back yard this year -- it has been a learning experience to say the least. BUT, we have gotten some great zucchini, tomatoes, a few peppers, green onions, mint, and more cucumbers than I know what to do with. Randomly our okra just started to grow, I'm not so sure how that is going to turn out.
 Apparently, we also fed a family of cut worms (no worries, they aren't coming back!) and I'm learning more and more about the "perfect soil" (which seems almost impossible to achieve) But it has been a fulfilling experience (as well as stressful at times) and we are already planning what we are going to do for next season!
 If your not lucky enough to have veggies in your back yard, I recommend finding a market that showcases locally grown foods. The best ones are only open a few (maybe just 1) day(s) a week. (ensuring FRESH, just picked products)
Not only are you supporting your local agriculture/ hard working families, but you will get some of the most delicious food you can imagine!
If you are around Birmingham, you have many options on a Saturday morning. Last weekend, we went  to Pepper Place and it did not disappoint. We got blueberries, watermelon, apples, jalapenos, green peppers, figs & onions, and had a great time sampling all the salsas, fruits, coffee and even a margarita mix! One of the best things about Pepper Place is the addition of local craftsman as well. I got the prettiest, handmade bracelet from a local jeweler for half the price of what I would have paid in a larger department type store! They also had a chef demonstration (and tasting!) and live music. If you live in the area or are ever down here during the summer months, try and make a point to spend a Saturday morning at the old Dr. Pepper plant.

 I don't know about everyone else, but I love breakfast food, especially for dinner. It's usually an easy & comforting meal that we never tire of.
 This recipe is one of our favorites (believe it or not, it has NO bacon in it) and even after stuffing our faces, we usually have a decent amount of leftovers! This is another recipe that your Non-Paleo friends would enjoy, so keep it in mind for Holiday Breakfast/brunch or when you wake up to a house full of mouths to feed!

Egg Bake
1 lb. grass-fed, hot*, Italian sausage (aka not processed, get it from behind the meat counter)
12 eggs whisked
2 yellow onions - thinly sliced
1 red onion - thinly sliced
4 oz. sliced mushrooms
handful of parsley
salt/pepper
Italian seasonings of choice
garlic
paprika

(* The hubs does not like spicy food, but with the addition of the eggs, etc. there is not too much heat. If you are nervous about it being too spicy though, do 1/2 lb. mild 1/2 lb. hot.)
(And, if you are not a mushroom fan, you could leave them out & still achieve the same consistency)

- Pre-heat oven to 375
- Remove sausage casings & brown (season with a little bit of garlic) (I love using my Pampered Chef "smasher" as I call it, to break apart & get good crumbles. If you ever get roped into a PC party, make sure you purchase this little guy. I use it almost EVERY meal!)

- Put sausage in a greased baking dish (glass seems to work best) Use a slotted spoon to do this so most of the grease stays in pan.

- While the pan/grease is still hot, cook the onions & mushrooms until tender - season

- While the onions/mushrooms are cooking, pour the whisked eggs over the sausage

- season egg mixture (make sure to use your paprika here!)

- When onions/mushrooms are caramelized, position them to cover the top of the egg mixture

- Bake for 30ish minutes (depends on the depth & thickness of your dish)

Enjoy!!!!!

You may not really be what you eat, but what you eat can really affect what you are.

Chineseish Stirfry

 As usual, life is insanely crazy right now. I take the National Comprehensive exam in a week, so I'm freaking out just a little.... Since I have spent the past couple weeks with my nose stuck in the books, and since I should really being studying right now, this is going to be a short one. I promise, after next week, I'll have more time to ponder on life in the Paleo world and get back to researching and blogging on all the tid-bits I learn along the way!

*Disclaimer* You cannot knock this recipe until you have tried it. Trust me, I turned my nose up at cabbage for most of my life. Just try it once & I guarantee you will be hooked, especially if you were a big Chinese food eater before you crossed over ;)
This is such a yummy meal that makes A LOT and will give you plenty of left overs making the preparation well worth it.  
I usually use my food processor for this, but wanted to make sure the results would be the same if I didn't, so the pictures of the "noodles" are not as pretty as they usually are when they are shredded perfectly in my processor, but the taste was the same! No excuses on this one!

I used our WOK, if you do not have a WOK add that to your list of things you NEED in your kitchen. It makes stirring large quantities so much easier & with it being non-stick it's a cinch to cook in & clean up! BUT, if your making this recipe before your kitchen gains a wonderful piece, use the BIGGEST pan you have or you will end up with a mess all over the stove top. (You may even want to half the recipe to fit)

What you need......

2lbs of Chicken (You could use beef as well)
1/4 cup almonds, chopped (optional)
1 can water chestnuts, sliced
1/4 cup green onion, chopped OR a shallot diced
4-8 ounces mushrooms (stems removed) sliced (cut in half)
cup of sliced pineapple (or a can of organic pineapple, drained & cut into small bite size pieces)
Red pepper chopped (or green)
Small onion chopped
2 cups of broccoli
2 cups shredded cabbage (about half the head of cabbage)
toasted sesame oil
2 garlic cloves, diced
1 teaspoon ground ginger
coconut aminos (this stuff is amazing - it takes the place of soy sauce!)
sesame seeds
pepper
paprika
cumin

I like to go on & get everything cut & ready to go, so get all your veggies & meat prepared.
(The cabbage was just "chopped" for this go round, but if you have a food processor throw it in there for the perfect sliced "noodles")

Get your WOK (large pan) warming up over high heat

-Add a few drops of sesame oil, swirl around to really coat the bottom of the WOK 

-Add the meat & season away, you want a lot of flavor in your chicken! Cook about 5 minutes (until, mostly done - do NOT overcook-it will dry out!)

-Add in the broccoli, water chestnuts, onion, and mushrooms - cook for about 2 min while stirring 

 -Add the pineapple, cabbage, red pepper, green onion (or shallot) and garlic and add a few splashes of coconut aminos (about 4 tbsp.) and cook 3-4 minutes, until the cabbage softens up a little. 

-Season everything well (use ground ginger, a pinch of cumin, a fair amount of paprika, a dash of garlic powder, handful of pepper) and sprinkle some sesame seeds on top, if you like really salty flavors, you can always add some more coconut aminos to give you more of a soy sauce flavor! 

I told you it made a lot, but is well worth it! YUMMY!!!

ENJOY! :)

You may not really be what you eat, but what you eat can really affect what you are.