Monday, June 21, 2010

More Crackers and the Whole 30

Here is another almond cracker recipe. I love to eat these with some tuna or egg salad. Makes a delish snack. I am on vacation this week, and for some reason it becomes more difficult to stay paleo when I'm out of my environment! So, just jumped back into it this morning, and committing to the Whole 30!!

1 ¾ cups blanched almond flour
½ teaspoon celtic sea salt
2 tablespoons fresh rosemary, finely chopped
1 tablespoon olive oil
1 egg

In a large bowl, combine almond flour, salt and rosemary
In a medium bowl, whisk together olive oil and egg
Stir wet ingredients into almond flour mixture until thoroughly combined
Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness
Remove top piece of parchment paper
Transfer the bottom piece with rolled out dough onto baking sheet
Cut dough into 2-inch squares with a knife or pizza cutter
Bake at 350° for 12-15 minutes, until lightly golden
Let crackers cool on baking sheet for 30 minutes, then serve
Yield 24 crackers

*Recipe from Elana's Pantry. (She makes awesome almond everything!!)

Tuesday, June 8, 2010

Paleo Pumpkin Pancakes

I bought a can of pumpkin today, and had to find something to do with it. So, I'm going to make these yummy pancakes with it!! Beware, if you are attempting to Paleo-Zone, which I am trying to do during the's a LOT of fat blocks and it's 2- 5 block meals. (Thanks Steve for the recipe and block info!) He recommends going on a nice long run, lifting something heavy a whole bunch of times, or a long hike and don't worry about it. :) So, use this recipe when you plan on that.

Pumpkin Paleo Pancakes - (2)5 block meals (approx 35 gm P, 45 gm C, 45 gm F /person)

2 eggs
1/2 cup canned pumpkin
1/2 cup almond butter
1/2 tsp cinnamon
1/4 tsp vanilla
1/4 tsp nutmeg

Mix it all up to get rid of the clumps, preheat a pan or griddle and spread a little coconut oil on the pan. Fry up those babies and enjoy! Recipe should make 2 pancakes.

Friday, June 4, 2010

Paleo in a Nutshell Part 1: Food

While I don't agree with the whole ("we came from apes & cavemen 2 million years ago") theory, I do agree with what our bodies were originally intended to eat. This video was funny and explained in a great way the theory and science behind how I eat and the whole Paleo idea. :)

Thursday, June 3, 2010

Raw Apple Pie

1/2 cup almonds
1/4 cup walnuts
5 medjool dates-pitted
mix in food processor-spread thin- if you like thick crust double this.
Put in pie tin

3 apples chopped in processor
1/4 tsp
1/4 tsp
1/2 tsp juice from a lemon

Spread mix over crust. I like to let it sit in fridge for 30 minutes - but it can be served right away.

Wednesday, June 2, 2010

Raw Pumpkin Cheesecake

And now for a little dessert! I was inspired to find a delicious recipe for a cheesecake after I ate at this raw organic restaurant last weekend. The hubs and I shared a yummy raw cheesecake and chocolate torte. Wow. So, I am going to do the next couple of posts on desserts!

Raw Pumpkin Cheesecake

Adapted from Andrea Kowalski’s Raw Cashew Cheesecake recipe published in the July/August issue of Vegetarian Times


2 cups almonds

¼ cup dates

¼ cup dried coconut

Raw Pumpkin Filling

1 ½ cup cashews

1 ¾ cup raw pureed pumpkin

6 T coconut oil

2 T lemon juice

¼ c + 2 T agave

2 t cinnamon

1 t nutmeg

  • Soak cashews in cold water for four hours. Rinse, drain, and set aside.
  • Pulse almonds and dates in a food processor until they have a sticky, crumby consistency.
  • Sprinkle dried coconut in the bottom of an 8 inch pie dish.
  • Press almond and date mixture into pan to create the crust and set aside.
  • Combine remaining ingredients in food processor and blend until smooth and creamy.
  • Pour filling into crust, smooth and freeze for several hours or until firm.
  • Slice while frozen and allow to thaw before serving.

Tuesday, June 1, 2010