Paleo Mexican Pizza w/ Red Sauce

My family DOES NOT abide by the same dietary needs or restrictions that I follow. Which is okay, except on days when the family decides to makes pizza. Warm, delicious, ooey-gooey pizza. The whole house fills with the smell. It is at this point I rush to my room, hugging a bowl of almonds. Is this normal?

Well, I have found how to fill the void. Anna-friendly pizza. It has a coconut flour crust. Homemade Red Sauce (Tomato Free) and the topping are really up to you, I was just feeling full-fledged Mexican today.

Paleo Mexican Pizza

Ingredients (Crust):

3 Eggs

1 c Coconut milk

1 tsp Garlic powder

1 tsp Onion Powder

1/2 c Coconut flour

1/2 tsp Baking powder

Dash of Salt

Directions:

Preheat oven to 375. In a bowl beat eggs, milk, garlic and onion powder. Add flour, baking soda, and salt to the mix. The dough will look more like a batter than a dough. Line a cookie sheet with parchment paper. Pour “dough” onto the parchment paper and with a fork spread into large circle (NOT TOO THIN!)

Bake for 20 minutes, remove from heat and using the parchment paper to your advantage flip crust onto desired plate for toppings. Top to your liking and bake in oven for addition 3-5 minutes. I topped with Red Sauce, Goat’s Milk Cheese, Carnitas and Avocados. Enjoy!

Mexican Red Sauce:

(Perfect for Enchiladas, Shredded Beef or making your own Paleo Mexican Pizza!)

7-8 ounzes California Chilipods

3 Garlic Cloves

1/2 Onion

Bay Leaf

Salt and Pepper

1/2 fresh Lemon Juice

1/2-1 c Gluten Free Chicken Broth

Directions:

Bring a large pot of water to a boil. While waiting for water boil, remove and separate the stems and the seeds from the chilipods. If you have open wounds, put some band-aids on! Discard the stems but save the seeds, now you have chili flakes.

Chili Flakes

Take the empty chilipods and blanch them in the boiling water for one minute, no more. Remove and place into large blender. Add garlic, onion, bay leaf, salt and pepper and broth. Blend thoroughly. If you prefer your sauce less thick, strain or add more broth, if not Enjoy!

Red Sauce

Coconut Flour Crust Recipe: http://eatthecookie.wordpress.com/2010/06/11/dear-pizza-i-missed-you-so-much/

Red Sauce Recipe: Credit goes to one of best friends, Mary. 🙂

Kelp Noodles with Zucchini Pesto

Is wandering the isles of Lassen’s and Whole Foods a hobby? In my opinion, it sure is! One can make so many new discoveries, such as kelp noodles. Where have you been hiding all this time?

Kelp Noodle

They are fabulous and check out the Nutritional Info, damn.

Kelp Directions:

Rinse and eat! Or cook and eat! Or chop and eat! So simple, so delicious. I ate mine covered in this raw zucchini-pesto sauce. So good.

 

Zucchini-Pesto Ingredients:

1 Whole zucchini

1/2 c Walnuts

Handful fresno Basil Leaves (Add to taste really)

1/8-1/4 c of water

3 Garlic Cloves

1/2 Lemon Juice

Dash of Sat and pepper

Directions:

Toss all ingredients into a food processor and blend until it has reached your desired consistency. No need to cook, pour over noodles and enjoy!

 

 

 

 

Paleo Pineapple Upside Down Cake

Pineapples were on sale at Costco. I can’t pass up a sale, especially a food sale. 🙂 Bought it, made a cake. Here it goes.

Paleo Upside Down Cake

Ingredients (Top Layer):

1/2 Large Pineapple

1/3 c Dried Cherries

1/8 c Honey or Agave

Ingredients (Cake):

2 Large eggs (Separate eggs and yolk)

1/4 coconut oil

1/2 Honey or Agave

1/2 cup Pineapple Puree

2 1/2 c Almond Flour

Dash of Salt

1 tsp Baking Soda

Instructions

Preheat oven to 350. In a small bowl, melt oil and agave in the microwave 15 secs at a time. Line the bottom of a springform pan with parchment paper. Spread oil/agave mix on the parchment paper. Take your pineapple, skin the sides and slice pinapple into three flat circles. Place flat on parchment paper. Take cherries, place on open spaces of parchment paper.

Now small bowl take your eggs and separate the yolks from the whites. Using a mixer whip the egg whites until a foamy, solid substance forms. This will take a while to accomplish. Set aside. In large bowl, mix yolks, honey, pineapple puree, almond flour, baking soda and oil. Mix. Now, gently add in foamy egg whites until thoroughly mixed.

Pour batter over pineapples in the pan. Bake for 28-32 minutes. Allow to cool. Remove sides of springform pan and place plate over cake. Flip and tadaa, pinapple upside down cake! Enjoy!

Recipe adapted from: http://www.janssushibar.com/?p=13248

Anna’s Latte Freeze

This will suit your coffee needs on a warm summer day. I guarantee it! It reminds me a lot of the Costco Mocha Latte Freeze. Mine is minus the latte and preservative so here you go!

Ingredients:

1/2 Tray of Frozen Coffee Cubes

1/2 cup Almond Milk (or milk of choice)

Stevia or Splenda to taste

 

Directions:

To make your coffee cubes, you need to brew you fav coffee double strength. Freeze it and viola! Throw the cubes into Vitamix with milk and sweetner. Mix until it looks good to you. Enjoy!

Easter Eggs

Easter just passed. Growing up, Easter was one of my favorite Holidays! So much joy, happiness, spring break and family time. As an adult, I still love Easter, but one thing I miss…the dying of Easter eggs. All my sibling would gather around the kitchen table and making a complete mess! It was great!

I decided to recreate the old times with a much more “grown-up” version of the Easter egg. (Not really, I still made a mess.)

 

Ingredients:

Hard Boiled Eggs

Gel Food Coloring

Water

 

Directions:

First you need to make some hard-boiled eggs. Here’s a great recipe:

Allow the eggs to reach room temperature. Then place eggs in a pot in one layer at the bottom. Cover with tepid water. Bring the water to a boil. Cover and remove from heat and let it sit for 12-15 minutes. At this time, remove from water and place into a bowl full of ice-cold water. Allow to fully cool and peel!

Once peeled and cleaned slice in half and save the yolks. Using a gel food coloring decorate the eggs to your heart’s content. Place eggs inside a medium-sized container filled half way with the same colored water. Allow to sit for 3-5 minutes, remove and place on a paper towel to dry. Then presto! Grown-up colored eggs.

 

Nutty Energy Bars

I love a good larabar. Sweet, chewy and filling. However, variety is the spice of life. Insert new bar that I love, Nutty Bars. Chewy, crunchy, nutty. Who wouldn’t love this combination?

Ingredients:

1 c Almonds

1 c Cashews

1/2 c Pepitas or Sunflower seeds or both

1/3 c Shredded coconut

1/2 c Raisins are cranberries

1/2 c Coarsely chopped dried apricots

1/8 c Flax Meal

Dash of Salt (I added more then a dash to create a sweet/salty mix.)

1/3 c Honey or Agave

 

Directions:

Pre-heat oven to 325. In a food processor coarsely chop almonds and cashew. Do not process until fine, you want the nuts chopped not turned into flour. In a large bowl, mix all dry ingredients together. Begin to add honey, slowly until all of the ingredients are coated and stick together.

Line a pan or cookie sheet with parchment paper. (Or else you will have a sticky mess.) Dump contents onto parchment paper, with large wooden spoon or by hand, press and flatten ‘dough’ down. Bake for 20-22 minutes and then remove from oven. Allow to cool. Once cooled, take knife or spatula and cut out bars. Wrap or just enjoy!

 

 

Paleo Crackers

“I envy others and there crunchy snacks” was something old Anna would say. I will say that no more! These things are genius. I am truly thankful paleo food bloggers. How would I survive without them. 🙂

Paleo Crackers

Ingredients:

2 c Almond meal

1/4 tsp Salt and pepper

1 tsp Dill, Paprika

1 Egg (whisked)

2 Tablespoons olive oil

Directions:

Preheat oven to 350. In a bowl, mix all ingredients in a bowl. Once thoroughly mixed, roll dough out between two sheets of parchment paper. Roll dough as thin as possible. Cut into cracker shapes, I used small cup to make circles.

Place crackers on cookie sheet lined with parchment paper. Bake for 10-12 minutes. They may look uncooked, but remove at allocated time because they will burn. Cool and eat

Original recipe: http://www.marksdailyapple.com/paleo-primal-cracker-recipe/#ixzz1r2f3PeB7

Lemon Garlic Shrimp with Creamy Avocado Zucchini Noodles

I LOVE zucchini! I know love is a strong word, but it perfectly describe the way I feel about zucchini. I love it! This recipe was inspired by pinterest. I saw a post on shrimp, a post on avocado cream sauce, and a different post on zucchini noodles in the same day. My brain clumped it all together and this was the end result. Totally yum-mo!

Lemon Garlic Shrimp with Creamy Avocado Zucchini Noodles

Ingredients (Shrimp):

12-15 Medium Shrimp

1 Lemon Juice

3 Cloves Garlic (minced)

1/4 Olive Oil

Salt, Pepper, Parsley, Thyme…

Ingredients (Noodles):

1 Zucchini

1 Avocado

1 Lime

2 tsp Vinegar

2 tsp Oil

Salt, Pepper, Cayenne Pepper, Onion Powder…

Directions:

Preheat oven to 400. In a sealable container, combine all shrimp ingredients until shrimp are thoroughly coated with ingredients. Pour contents into an oven safe container and bake for 10-12 minutes until shrimp are thoroughly cooked. Remove from oven.

While Shrimp are in oven, take zucchini and with a sharp knife carefully slice zucchini lengthwise in the form of long noodles. Oil pan and on medium heat cook “noodles” until zucchini appears noodle like in motion. While noodles are cooking, in small bowl mix avocado, lime juice, oil, vinegar, and spices. Blend until smooth. Once noodles are cooked, toss in avocado sauce and once shrimp are cooked top with shrimp. Enjoy!

Avocado Sauce adapted from: http://www.blissfulbblog.com/blog/2012/2/16/blissful-eats-with-tina-jeffers-creamy-avocado-pasta.html

Baked Shrimp adapted from: http://www.cinnamonspiceandeverythingnice.com/2011/04/roasted-lemon-garlic-herb-shrimp.html

Paleo Shepherds Pie

The weather has been quite mischievous. One day it’s warm, next day it raining, than high winds, and today it decided to be cool and cloudy. Winter just doesn’t want to go away. I decided to embrace winter for at least one more day, or at the very least one last meal. Introducing my own spin on Shepherd’s Pie which is totally paleo.

Paleo Shepherd's Pie

Ingredients:

1 clove of Shallot

1/2 Onion (diced)

2 cups Carrots (diced)

2 cups Celery (diced)

2 slices Bacon

1 lb Ground turkey

1 small Butternut squash (baked)

1 can Sweet Potatoes (or baked)

1 c Chicken Broth

oil

Salt, pepper, spices

Directions:

Preheat oven to 350. In a large pan, heat oil and add chopped up bacon. Add in onion and shallots. Next add carrots and celery. Mix and salt, pepper and any other spices you would like. I just added seasoning salt. In a separate pan, oil and add ground turkey. Cook thoroughly, once cooked add to vegetable pan and mix. Add broth and allow mixture to simmer for 5-10 minutes.

In a blender or vitamix, add squash and sweet potatoes and puree. (You could do this by hand as well.)

Remove veggies from heat, pour into large baking dish. Top this mixture with pureed squash and potatoes. Place dish in oven for 25-30 minutes. Remove from heat and serve warm! Enjoy!

Recipe adapted from: http://www.elanaspantry.com/paleo-shepherds-pie/

Blackberry Zucchini Bread

I have been craving bread. Warm, chewy, delicious bread. So I turned on the oven, and made things happen. 🙂 Enjoy!

Blackberry Zucchini Bread

Ingredients:

1 c Shredded zucchini (I used a whole zucchini)
8 Eggs
1/2 c Unsweetened applesauce (or I used a peeled and pureed whole apple)
1/4 c Honey
1/2 tsp Salt
3/4 c Coconut flour
1/2 tsp Baking soda
1 c Blackberries

Directions:

First, preheat your oven to 350. In a bowl, mix zucchini, eggs, pureed apple, honey. After thoroughly mixed, add salt, coconut flour and baking soda and mix until smooth. Puree 1/4 of your blackberries and add into batter. Add the rest of your whole berries to batter. Grease pan with coconut or walnut oil. Pour batter into pan and bake for 30-40 minutes.