About 6 months ago, I talked my dearest friend, of 24 years, into changing her lifestyle and going Paleo (she has lost 40ish pounds and feels more amazing each day!). She is a wonderful cook and has been creative in the kitchen since we were kids. She has embraced Paleo and never looked back. She trusted me 100%- cleaning out her kitchen and working hard to learn everything she could about what is and what isn’t Paleo. I have asked her to start sending me some of her recipes so that I can try them and also share them with you.
I just got this one and have not tried it yet, so when you cook it up for your Sunday morning breakfast tomorrow, please leave a comment and let me know how amazing it was!
Eggs Florentine Benedict
*makes 6 Benedicts
bundle of spinach
6 pieces of ham or Canadian bacon
1 can coconut milk
¼ cup butter
2 tbsp coconut flour
1-2 tsp pepper
salt if desired
squeeze of lemon if desired
To prepare the sauce, put butter in your favorite sauce pan on medium heat. Once melted add coconut flour and pepper. After the seasonings dissolve in the butter add the can of coconut milk. Stir until it thickens. Add a squeeze of lemon and salt to taste, if desired. Turn to low heat and cover.
Wash and remove stems from spinach and steam.
Drizzle some olive oil in a separate pan, and on medium heat fry the ham or Canadian bacon.
Poach eggs to desired wellness.
When everything is ready, place ham on your plate and top with spinach, eggs and sauce. Delish!
Note: You will find that I LOVE the Food Network. I love trying to recreate recipes (in a Paleo way) from all my favorite stars, especially Bobby Flay and Anne Burrell. So once upon a time when I didn’t know how to properly poach an egg, I tried Alton Brown’s way.
Do you ever get sick of eating squash or sweet potatoes or any kind of veggie, the same way, every day of your life?
I need a little variety. The simple steam or sauté bores me some days.
Also, I am trying to get my Kiddo to eat squash, and she hates it. She won’t go near a squash unless it is to throw it in the trash.
So I tried to get sneaky and disguise it as a pumpkin and make it so sticky delicious she wouldn’t be able to refuse.
I am lazy, so instead of buying and cutting a squash I bought a package of already pre-cut, pre-cubed squash from whole foods.
I set the oven to 385, and dumped the whole package in to my favorite baking dish.
I added 2 tablespoons of grassfed butter and sprinkled 1 tsp plus a smidge of pumpkin pie spice all over the top. If you don’t have pumpkin pie spice in your cupboard you can quickly make your own by whisking up the following:
3 tablespoons CINNAMON
2 teaspoons NUTMEG
1 teaspoon GROUND GINGER
1 teaspoon plus an extra smidge for good luck, of ALL SPICE
1 teaspoon plus an extra smidge for good smiles, of GROUND CLOVES
I baked it for 35 minutes. It was actually done at about 25 minutes, but I was in the middle of watching American Idol and wasn’t quite ready to get off my couch. I think the extra 10 minutes allowed the butter and spice to really caramelize the little guys. YUM!
So simple, and so delicious!
I ate the whole batch by myself (half for dinner and half for breakfast!) because the Hubs doesn’t like squash, and the Kiddo saw the squash package in the trash and didn’t buy my pumpkin story.
I have also made this with a heaping tablespoon of granulated honey, which is simply the best thing ever on squash. *but not paleo.
Other Paleo options- add some chopped walnuts and/or 1-2 peeled and diced apples, which is the way my amazing BFF, Jolie Gentry, squashes it up.
Apple pie reminds me of winter. Of a time in my Grandma’s kitchen where she used to roll out her own dough, and spend 8 hours making the most amazing apple pie. I miss my Grandma’s cooking, and kick myself every single day for not being interested in cooking and baking when she was still alive. I strive to have half the talent in the kitchen that she had, and regret not asking her for all her recipes. Now her recipes are lost, and the best I can do is try to re-create them.
One morning I woke up and missed her apple pie, something fierce. So I decided to put it in to a cupcake.
I peeled and cut about 8 apples and put them in the pressure cooker with some cinnamon, grass fed butter, vanilla, and a touch of pumpkin pie spice. After about 8 minutes, I opened the lid to the most tantalizing aroma I had smelled since 1986. However, I made the mistake of adding a tad of condensed milk… you see, Grams used to add it to her apples… it was her secret weapon. What I didn’t take in to consideration is pressure cookers were not common in the kitchen when she was baking. So while they tasted amazing, it left the consistency a bit whacky. So, I tossed those in the trash and started over- in a pan on simmer. I tried to rush the process-when I remembered, Grams pies took 8 hours.
So I re-peeled the apples, and put it all in my most precious pan. I let them cook for about an hour until they were tender and caramelized in their own cinnamon-y juices.
I took half the batch and diced them up in to small chunks to be added to my vanilla-bean batter. The others I laid atop the hot cupcake right out of the oven.
warm apple slices carmalize the top of the cupcake right out of the oven
I covered them with a drizzle of my dear friend Natalie’s salted caramel (I use her recipe ALL the time. I don’t dare come up with my own because hers is simply divine), and topped that all with a whipped cream frosting with a hint of vanilla sugar.
They came as close to a homemade apple pie as I could have hoped for. I ate about 3 before even thinking about sharing the rest.
Thank you Grams for leaving the smells and flavors so fresh in my mind so that I could turn it in to something almost as amazing.
*I know you may be thinking to yourself, give me the F’ing recipe already, would ya?!?! But I promise I am working assiduously to develop a gluten free recipe that you can all use in your kitchen that is as easy as out of the box. Until then, I will continue to keep my secrets a secret and tease y’all and make your mouths water.
This cupcake I made by accident. I was trying to perfect the gluten free chocolate cupcake, which can be impossibly difficult, and I came up with the most delish and moist chocolate cupcake! It reminded me of the silkiness in homemade truffles. It was airy and light, while being just the right balance of chocolate. Finally I had mastered the stubborn chocolate in a way that left the gluten free cupcake tasting like amazing chocolate cake, and not a gritty dry lump that you would expect from some gluten free baked goods. I knew vanilla frosting could not hold up to this particular chocolate cupcake and while banging my head against the cupboard trying to think of something new and innovative, I glanced down at my bowl of over-ripe bananas. While basic cupcake recipes will be coming soon (still developing a basic cupcake recipe to share, while keeping my secrets safe), I can tell you that I mashed together 3 bananas, added about a teaspoon of vanilla powder, and mixed that in to my fab butter-cream recipe. I sprinkled each cupcake with a smidge of vanilla sugar and some chocolate twirls, and was so pleased with the outcome and so thankful that I didn’t explore some fancy, creative flavor. It was the perfect blend. It reminded me of a chocolate covered banana, but in a truffle form, but in a cupcake.
You may notice that this Snackadoodle section may not only include recipes, but anything I really feel like talking about that is related to food, cupcakes, or anything delicious or exciting.
Since I started my site about 5 seconds ago, I have already gotten 17 emails asking, “What is Paleo???”, “Who is Paleo?”, “How do I Paleo?”, “Paleo Paleo Paleo!”.
Here is my answer. I didn’t start this website/blog to conquer the Paleo world. There are already several great resources for that, and I am not into simply regurgitating somebody else’s information when they have already covered it all in such extraordinary detail, that any info I could possibly share would likely sound worse than Milli Vanilli.
I get questions just about every day regarding the Paleo diet.
“Well I drink soy milk, that’s ok, right?” -NO, soy milk sucks for all the reasons you find on Robb’s website.
“I eat whole wheat pasta, so that is like, totally good, right?” -NO, gluten is death. See Robb’s website.
You get the idea? This is how I answer most Paleo questions. Talking about nutrition to people is like talking about religion or politics. People only want to hear what they want to hear. They want me to confirm that what they are eating is ‘still okay’. And it is ok to be skeptical, it is all right to have your doubts, but my advice is to read up, try Robb’s 30-day challenge, and see and feel the results. That is the best answer you can really get. That is how you realize you can be and feel amazing each and every day. All I want to do is cook really good food, and share it with as many people as I can.
I look at Robb Wolf as the Paleo master. As far as I am concerned, Robb mainstreamed Paleo into the Universe. So whenever I get a question, I direct them to Robb’s search box on robbwolf.com. He even has a blog post that covers “What is Paleo?”. THEN spend about 37 hours reading everything there is to know on his site. Because he seriously fracking knows everything about Paleo.
Robb and the Hubs do a weekly podcast that also covers just about everything in the world, Paleo or not. My bestfriendsoulmate, Sage Burgener-now-Mertz, and I always say that Greg Everett literally knows everything. We sometimes ask him the most random, most stupid questions you could imagine and he literally knows the answer. Literally. And what Greg doesn’t know, Robb knows. So literally, between the two of them, they know EVERYTHING. Literally.
Ask me about Pop culture, or anything that would appear on perezhilton.com, and I gotcha covered. But with Paleo and all things nutrition, I would rather you stick to the experts. I’ll just do the cookin’!
In the case you don’t find what you are looking for on Robb Wolf’s site (doubtful), or you need a 2nd and 3rd and 19th opinion on the matter, or you want to research as much as possible so that you can write a book, Nom Nom Paleo also covers ‘What is Paleo’ and so does FitBomb and Everyday Paleo. Dr. Loren Cordain has great resources, and so does Google. GOOGLE knows everything. You also have an endless supply of blogs that offer delish Paleo recipes. Nom Nom Paleo and Everyday Paleo and Paleo Comfort Foods are three of my absolute fav’s.
Here is a chart that someone recently posted on my facebook page that I think is genius, and is a great summary of the Paleo diet. My intention was not to steal this photo from the source, so if you created this chart, please let me know so I can give credit to where credit is due!
Sometimes I get sick of having dinner for dinner. I like to switch it up for the fam! Who says you have to have eggs for breakfast and steak for dinner? Sometimes it is ok to have eggs for dinner, and steak for breakfast. At the risk of becoming incredibly bored with my food, I try to switch it up. This is a simply and delish way to add some spunkiness to the ole’ protein staple… the egg.
First: pick your 2nd protein (preferably from an animal- not some tofu stuff). I have made them with diced ham, chopped bacon, shredded beef, ground beef, and ground sausage. I typically make a pan full of the 2nd protein and save whatever is not used for a snack the next day, so I don’t have exact measurements for this. Some folks may like less or more meat on their tacos, so make whatever you have in the fridge, scoop the desired amount in to your taco, and save the rest for another snackadoodle or meal!
The picture shown is made with diced ham. I bought organic sliced breakfast ham and chopped it into small squares. On medium heat I warmed some olive oil and added the ham, cooking for approximately 5 minutes, then switching on low to keep warm.
In another pan I warmed up a nice layer of olive oil, and sizzled up some corn tortillas (approximately 1 minute per side depending on your desired crispiness). Once the corn tortillas were finished, I layered them on some paper towels to soak up any excess oil.
I make 1 egg per taco, over-medium. You can obviously make the egg the way you love it the most- scrambled, over-hard, sunnyside up or even poached! I like them over medium so that the yoke drizzles all over the taco after the first bite.
I then layer the tacos- meat first, then egg then salsa and diced avocado. I add a pinch of pepper and sea salt and dive in!
Other ideas: Sometimes I have sauteed and added diced cabbage, shredded carrots or zuchinni!
Paleo option: Instead of a corn tortilla make your brecky tacos in a leaf of cabbage or romaine!