wellness wednesday ~ paleo: clean eat treats
meet jenny~
after my post last week, my amazing friend, jenny (who has been living the paleo lifestyle since february) was so sweet and sent me a few recipes- so nice of her! the four recipes below are from her- we can’t wait to try them! thank you so much!
update: it’s been one week and i would be lying if i didn’t express that it’s been tough from time to time- like football sunday or a girl’s night on monday night… and with no carbs (besides fruit) for over a week, my energy level is suffering a bit- however, overall, i feel so much better- hoping to persevere through this week- jenny and others have expressed that your body gets more used to the lifestyle the second week- wish me luck! xo.
my body is currently in shock you all. <3 food.
Veggie Stir Fry
– ANY veggies you want (except for any type of bean, corn) – we load up on squash, zucchini, mushrooms, broccoli, peppers, onions.
– Heat up coconut oil in a large pan/wok.
– Coat the veggies with a dusting of Goya Adobo seasoning (It comes in a variety of flavors, make sure you get one that is ‘Paleo’ friendly. I usually find it with all of the Mexican type foods in the grocery store. It is lifesaving – we put it on everything!!!!)
– Cook the veggies in there until soft.
– SO yummy – and we always make enough for leftovers.
Sweet Potato Skins
– 2 microwaveable sweet potatoes (they come w plastic wrap around them)
– 1 Green onion, chopped
– 2 pieces of bacon
– Coconut oil spray
– Salt
– Bacon
**Preheat oven to 450. Microwave the potato skins in the wrap for about 7 min. Cut the potatoes in half length wise. Scoop out the middle of the potato and put in a container to have another time but be sure to leave a small layer of the potato (think potato skins like you get at restaurants). Place skins on a coated baking sheet (I use coconut spray oil that you can get at Trader Joe’s). Use the coconut spray again and lightly coat both sides of the skins and lightly sprinkle salt on both sides. Place the skins on the baking sheet with the skin side facing up. Bake for 7 minutes. Flip the skins over, place the green onions and bacon in the middle of the skins. Cook on this side for 3-4 min or until edges turn slightly brown.
Chocolate Chip Cookies
– 2 cups of almond meal
– 1/4 cup of organic honey (I get at trader joes)
– 1/4 cup of melted coconut oil
– 1 tsp of vanilla
– ½ tsp for cinnamon (**I don’t include this if I’m making chocolate chip cookies)
– 1/4 tsp of sea salt
– **Optional: Chocolate chips – no measurement I just pour as many in as I want. **Make sure you buy Paleo friendly chips, they are called ‘Enjoy Life Chocolate Chips’ – bag is yellow and green. They sell them at Target, Food Lion or Harris Teeter.
Preheat oven to 450. Combine all the ingredients together in a bowl and mix well. Sometimes the mix can seem a little dry – I basically add a little honey to moisten it up. If you don’t do this, they fall apart when you put them on the sheet. Roll the cookies into small balls and place on a coated baking sheet. Use the bottom of a cup or jar (or your palm) to flatten them out. Bake in oven for 6-7 minutes – just watch them to make sure they don’t burn. The edges should be ever so slightly brown. Let cool, and then I normally place in the fridge to harden them up. SO much better than devouring real cookies, but they taste amazing.
Zucchini Pancakes
– 1 zucchini of medium size
– 1 large egg
– 1 green onion of medium size
– Salt and pepper to taste
– 2 ½ tables of coconut oil
Grate the zucchini into a bowl. Chop the green onion. Now mix the grated zucchini and chopped onion in a bowl. Add 1 large egg to the mixture and mix thoroughly by adding salt and pepper. Put 3 mounds of zucchini mixture into the pan and fry it by pressing down to flatten until lightly browned, then turn it and let the other side to be browned. **These are an acquired taste – but if you want something that tastes sorta fried, this is a good selection. Buy some organic ketchup (Trader Joe’s has a good one too – very organic and very minimal sugar) and dunk
these in that when eating.
these in that when eating.
it’s all about the ‘outside’ of the market…
i explored the healthy home market on south blvd last night –
i recommend going – i loved it!
*i bought this coconut and almond paleo bread- so far, i would not recommend the almond and will let you know how the coconut is… it’s def not ‘bread’ you all!!
… which i basically miss a lot
however, i know it’s for the best!!
here are some photos from a few of the things tim and i have cooked over the past week~
taco tuesday – with no ‘taco’ 
these bars from last week were – to.die.for.
trader joe’s guacamole kit
turkey burger with guac/bacon, celery with almond butter, and sweet potatoes cooked with coconut oil
shrimp, fruit, and pork loin
my husband made a quiche – so good.
thank you for everything this week, timmy…
i can’t wait to try these…
Paleo Salted Caramel Cheesecake Bites
*Makes 24
*Makes 24
Ingredients:
for the crust:
1 heaping cup raw pecans
1 tablespoon coconut oil
1 tablespoon of creamy almond butter
2 tablespoons coconut flour
2 tablespoons pure maple syrup grade B
a few pinches of pink himalayan salt
for the filling:
1 heaping cup raw cashews (soaked at least for 4 hours, overnight is better)
1/2 cup peeled & diced zucchini
1/4 cup coconut oil, melted
2 tablespoons pure maple syrup grade B
2 tablespoons of coconut palm sugar (If you don’t have coconut palm sugar just use another 2 tbs. of maple syrup for a total of 1/4 cup)
1 tablespoon of unsweetened vanilla almond milk
1 tablespoon coconut water (I used Zico)
1/2 tablespoon vanilla extract
1/8 teaspoon pink himalayan salt
The juice of one medium lemon
1 heaping cup raw cashews (soaked at least for 4 hours, overnight is better)
1/2 cup peeled & diced zucchini
1/4 cup coconut oil, melted
2 tablespoons pure maple syrup grade B
2 tablespoons of coconut palm sugar (If you don’t have coconut palm sugar just use another 2 tbs. of maple syrup for a total of 1/4 cup)
1 tablespoon of unsweetened vanilla almond milk
1 tablespoon coconut water (I used Zico)
1/2 tablespoon vanilla extract
1/8 teaspoon pink himalayan salt
The juice of one medium lemon
for the caramel:
1/2 cup of grass-fed butter (or ghee)
1 cup of coconut palm sugar
1/2 cup of canned coconut milk, full fat (room temp.)
3 cage-fee egg yolks
few pinches of pink himalayan salt
1/2 cup of grass-fed butter (or ghee)
1 cup of coconut palm sugar
1/2 cup of canned coconut milk, full fat (room temp.)
3 cage-fee egg yolks
few pinches of pink himalayan salt
Directions:
-Prepare the crust by placing the pecans in a food processor and grind them into fine meal. Add the rest of the crust ingredients and process again until well combined. Line the bottom of a mini cupcake pan with mini cupcake liners, then press the crust evenly into the bottom of the liners. Place the pan in the freezer to set, while you prepare the filling.
-Prepare the crust by placing the pecans in a food processor and grind them into fine meal. Add the rest of the crust ingredients and process again until well combined. Line the bottom of a mini cupcake pan with mini cupcake liners, then press the crust evenly into the bottom of the liners. Place the pan in the freezer to set, while you prepare the filling.
-In a high-powered blender, process the raw cashews until they are blended. Add in the zucchini, coconut oil, maple syrup, coconut palm sugar, almond milk, coconut water, vanilla extract, salt, and lemon juice. For the lemon juice go by taste as not to overdo it with lemon flavor. I started by juicing half of the lemon, mixing and tasting, and adding more. Add as needed to your preference. Then blend again until a super smooth and creamy batter is formed. If your batter is too thick try adding a little more almond milk or coconut water until the desired smooth creamy batter consistency is reached.
-Pour the cheesecake batter into a decorating bag or ziplock bag, cut a hole in the corner and then pour the filling on top of the crust almost to the top, leaving some room for the caramel. Allow to set in the freezer for at least an hour. While the filling is setting go ahead and make your caramel.
-To make the caramel, melt the grass-fed butter in a medium saucepan over low heat. Then add the coconut palm sugar and combine with the melted butter using a whisk. Now add the coconut milk and whisk again until combined.
-Stir in the egg yolks one at a time with the whisk until combined. Then stir in a few pinches of salt. Let the mixture sit over low heat for about 5 minutes, use a whisk to stir the mixture intermittently.
– Now turn up the heat to medium high until the caramel mixture starts to boil. Whisk then let boil for about 2 more minutes. Remove from heat, stir and allow to cool. At this point it should be the consistency of a thick soup and taste incredible. Go ahead, lick the whisk, I won’t tell. It will thicken as it starts to cool.
-Once your cheesecake bites are hardened, fill a decorating bag or a ziplock bag with the caramel and cut off the tip. Squeeze a dollop of caramel on the top of eat cheesecake bite and use the flat side of a spoon to evenly spread over the top. Once the caramel has set sprinkle pink himalayan salt on the tops. Store cheesecake bites in the freezer in between eating sessions and remove about 15 minutes or so before serving so they can thaw a bit. enjoy!
and definitely trying this soon- pumpkin ANYTHING is my absolute favorite~
*not quite like driving through starbuck’s- but still can’t wait to try this!
fall in north carolina is so beautiful
*if you are considering paleo- please try it!
i would love for you to follow me and share in our successes together…
&
happy hour
is still allowed.
“don’t drink & drive-
walk like a caveman!”
…
which we’ve been doing a lot lately~
in our cute neighborhood 🙂
and looking forward to lots of hot yoga this weekend.
on another note~
thank you all for the costa rica love–
more photos to share – starting tomorrow…
& my sister, who i miss every single day, just called to tell me that she booked a flight for charlotte to come visit october 11-14 *head over heels excited right now- love you, Jess – enjoy europe and see you in one month
xo
source: http://cleaneatingwithadirtymind.com
Comments (2)
Rachel Nicole | littlebluesailboat.blogspot.com
September 12, 2013 at 2:52 am
We had Taco Tuesday last night too…my favorite dinner of the week! Except ours wasn't paleo…although I did forget to use cheese in my first taco (who forgets the Mexican cheese on TACO NIGHT?!)
Glad you're enjoying paleo. I'm not ready to commit to that just yet haha…giving up Dr. Pepper has been challenge enough for me! Keep up the great work!
nelle monaco
September 12, 2013 at 3:53 am
I love it!! 🙂 Of course you all did… haha. Hope you are well and keep in touch- LOVE hearing from you and no worries- 🙂 I understand! Have a great rest of your week, sweet Rachel
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