the best waffle recipe...ever

Not only are these waffles delicious, but this is the easiest recipe ever--and super healthy! Double or triple the recipe, then freeze the leftovers for easy heating up during a busy week. 

Ingredients

• 1 medium banana 
• 1 medium apple, peeled and cored
• 1 cup almond butter
• 2 medium eggs
• 1 T gluten free baking powder (or arrowroot powder)
• 1 T vanilla extract
• 1/2 tsp baking soda
• coconut oil for greasing the waffle iron 

Instructions

• Puree apple and banana in a food processor or blender
• Use the whisk attachment on your mixer and whip almond butter on high for 2-3 minutes until smooth and fluffed
• Add puree and remaining ingredients to almond butter and continue to whip until combined
• Grease your hot waffle maker (for each waffle you make)
• Use about 1 ladle of batter per 8-by-4 inch waffle onto hot waffle iron for 3-5 minutes until browned. Do not fill up the entire waffle maker, leave about 40% unfilled so that the batter can spread. If your waffle is soft or floppy, it's not ready yet so keep cooking for another minute or two
• Eat immediately or store flat in the freezer. Put in the toaster or toaster oven to reheat

bon appetit! 

Emma approved! 

Playing Catch Up

It has been far too long since I've posted anything. After many years, I am going back to school so that is taking up a large chunk of my life right now, in addition to work. But I'm so glad I'm finally doing it! Giving up my "free time" was a hard decision to make. When it's all over, I know I will appreciate every free moment I have so much more. I'm very thankful to my husband, Andrew, who encouraged me to go back (and I'm sure is regretting it a little as he has to fend for himself a bit more nowadays)! 

Over the holiday weekend, we were able to spend a little extra time together. The California sun was out, so we went on one of our favorite hikes (the same hike he took me on the night he proposed). 

We also biked to Abbot Kinney street in Venice to a fun breakfast spot called Zinque. Their coffee is strong, and their bread is supposedly flown in from France every couple of days. I ordered the salmon tartine, and it was delicious!

I love to cook and bake, but lately feel like I haven't had much of a chance. I've been trying to find recipes I can prepare ahead of time. Over the weekend, I made two awesome paleo treats--both super fast and simple. 

The first is banana bread. Anyone who knows me knows I'm not a fan of bananas, but I decided to give this recipe a try because I have yet to be disappointed with the Caveman's recipes. This definitely did not disappoint, and now I'm obsessed with this "bread." 

Paleo Banana Bread

Ingredients

• 4 organic bananas (they don't need to be overly ripe, but can if you want)
• 4 grass fed eggs
• 1/2 cup almond butter
• 4 tablespoons organic butter, melted
• 1/2 cup coconut flour
• 1 tablespoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla

Instructions

• Preheat oven to 350 degrees
• Combine bananas, eggs, nut butter, and butter in a blender or mixing bowl (using a hand mixer)
• Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, and vanilla. Mix well
• Grease a 9x5 glass pan with butter
• Pour in batter and spread evenly
• Place in preheated oven and bake for 50-60 minutes or until toothpick inserted into the center comes out clean
• Remove from oven and flip bread out onto a cooling rack

Bon appetite!

I have a hard time cooking with coconut flour--even when using a recipe. Everything always comes out dense. These actually turned out quite good!

Coconut Chocolate Chip Cookies

Ingredients

• 1/2 cup coconut oil
• 1/2 cup raw honey
• 4 grass fed eggs
• 1/2 teaspoon of vanilla extract
• 1 cup coconut flour
• 1/2 cup of shredded unsweetened organic coconut
• 3/4 cup of organic chocolate chips 

Instructions

• Preheat oven to 375 degrees
• In a large bowl, combine coconut oil, raw honey, eggs, & vanilla. I melted the coconut oil and honey first to make it easier to stir. 
• Add in your coconut flour
• Stir in the shredded coconut and chocolate chips
• On parchment lined baking sheets (or use a silpat), drop heaping tablespoons of cookie batter (Make sure you form them to look like the cookies you want for a final product because they do not rise or spread like conventional cookies)
• Bake for 12 minutes or until golden brown
• Remove from oven, and transfer to a cooling rack

Bon appetite! 

my leftovers jambalaya

In continuing my 21 day sugar detox, here is a quick dinner I made to use up some of the food in my fridge.

Organic grass fed ground bison, red onions, mushrooms, garlic, & broccoli

Bon appetite! 

day 3 breakfast

As you know, I'm doing the 21 day sugar detox and am on day 3. I just wanted to quickly share the yummy and quick breakfast I made this morning.

I have so much leftover pork from Sunday's BBQ, I decided to thinly slice it and fry for breakfast. Then I sauteed organic mushrooms, and fried a couple of eggs. The flavors mixed nicely, and it was very filling (and easy to make before work). Great start to the day, and week one!

Bon appetite!

august bbq

My parents' birthdays were both last week, so I had them over yesterday along with their close friends, for a wine + cheese + BBQ party (and for them to escape to the beach to get away from the heat of the valley). There was entirely too much food, but delicious and worth the calories.

Homemade bruschetta, salami, cheeses, breads, and olive oil all started the afternoon off perfectly (along with wine of course). Dinner followed with the Barefoot Contessa's pork tenderloin recipe, along with the quinoa and arugula salad I previously posted.

Of course Emma loved having everyone there, and got plenty of attention and snacks!

Happy birthday, Mom & Dad! xoxo

quinoa & arugula salad

I'm a bit obsessed with quinoa. Recently, Drew and I had dinner with our wonderful friends, Robb and Barbara, who are quite the gourmet couple! Barbara made her amazing quinoa salad, so I'm sharing it with you.

Ingredients:

• 10 oz quinoa, cooked 
• 3 cups arugula
• 2 cups fresh cooked corn kernels, cut from the cob
• 1/4 cup pecans
• 1/3 cup dried cranberries
• 1/3 cup Asiago cheese, grated

Dressing:

• 1/2 cup fresh packed basil leaves
• 1/2 cup buttermilk
• 1/2 cup lite mayonnaise (or greek yogurt)
• 2 tsp fresh lemon juice
• 1/2 tsp sea salt
• 1/2 tsp black pepper

Direction:

• For dressing, blend all ingredients in food processor or blender until smooth. Refrigerate until ready to use.
• In large a large bowl, mix the salad ingredients. Toss in dressing right before serving.

Bon appetite!

blackened chicken & cilantro lime quinoa

Thanks to Pinterest and Sarcastic Cooking, I made this delicious and summery recipe last night.

1. Mix the following rub for 2-3 chicken breasts, depending on size:

• 1/2 tsp of paprika
• 1/4 tsp of salt
• 1/4 tsp of pepper
• 1/4 tsp of cayenne pepper
• 1/4 tsp of onion powder (which I didn't have, so used garlic powder instead)
• 1/4 tsp of cumin

2. Season both sides of the chicken breasts with the dry mixture, then add olive oil to a pan or skillet and cook the chicken. 

3. Cook 1 cup of quinoa (rinsed) in 2 cups of organic chicken stock

4. Quinoa dressing: 

• Juice and zest from 2 limes
• A dash of salt and pepper
• 2 T of cilantro, chopped

5. Mix the dressing into the cooked quinoa

6. Serve the chicken on top of the quinoa

7. For added flavor, make this avocado cream sauce: 

• Flesh from an avocado 
• 2 T of Greek yogurt
• Puree in a blender of food processor until smooth. 

8. Serve on top of the chicken 

Bon appetite!

coconut french toast with coconut syrup

So this morning I was craving something coconut-y, and found a recipe for french toast with coconut syrup. Not the healthiest of breakfasts, but it was worth it. The recipe was from Cooking a la Mode (click link for original recipe), but I changed a few things based on what I had and to make it seem a little healthier in my mind.

Here's my revised version:

• 4 eggs
• 1 cup almond milk
• 2 tsp vanilla
• 2 T coconut flour
• Ezekiel bread

Combine ingredients, then dip both sides of the bread in mixture and place on a hot greased pan or skillet. Flip over when browned. 

Serve with hot coconut syrup:

• 1/2 cup butter
• 3/4 cup buttermilk
• 1 cup sugar
• 1/2 tsp baking soda
• 1 tsp coconut extract

Place butter, buttermilk, and sugar in a saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil for one minute.

Remove from heat, and add baking soda and extract, stirring constantly. It will bubble up so make sure you pan is large enough. Continue to stir syrup and let it rest for a few minutes before serving. 

Bon appetite!

ricotta pancakes

Now here's a yummy breakfast! Not the healthiest, but sometimes you have to splurge. I have to admit, I didn't separate the eggs and fluff the egg whites--partially because I'm lazy when it comes to that, and partially because I was in a hurry making these before work this morning (they still turned out delicious).

Ingredients:

• 1 cup ricotta cheese
• 3/4 cup flour (I used organic whole wheat flour)
• 1/2 tsp baking powder
• 1 1/2 T organic sugar
• 3/4 cup milk (I used almond milk)
• 3 eggs, divided
• 1/2 tsp vanilla

In a bowl mix the dry ingredients, in another the wet ones. Beat the egg whites until stiff. Combine ingredients from both bowls and whisk in a small amount of the egg whites. Blend it gently and add the rest. 

Cook on a griddle, and serve with fresh fruit. 

Bon appetite! 

Recipe from What Should I Eat For Breakfast?

apple dijon bison burger

Here is another delicious healthy recipe from the Caveman that is super easy to make. I made it for dinner last night, and used bison instead of regular ground beef. 

Bon appetite! 

Ingredients:

• 1 lb grass-fed beef
• 1/2 cup shredded apple
• 1/3 cup minced red onion
• 1 Tbsp Dijon mustard
• 1 tsp black pepper
• 1/2 tsp sea salt
• 1 egg

1. Place all the above ingredients except the egg in a bowl and mix well

2. Form 3 burgers, and grill

3. Fry an egg to place on each burger, and serve (I usually serve my burgers on lettuce)

zucchini & beef burgers

I'm always trying to find ways to eat more veggies and incorporate them into more of my meals. If you're like me (or more likely to have kids like me), and don't care for zucchini this is a great way to sneak in some veggies.

• 1 zucchini, grated
• 1 lb organic grass fed ground beef
• Garlic powder, salt, and pepper to taste
• Mix in a bowl, and make patties
• Grill in a pan (bbq might be a little hard as they don't hold together tightly)

I added grilled onions and avocado, and served on a bed of lettuce

Bon appetite!

zucchini & bacon breakfast casserole

Last night, I made this super quick, easy, yummy, and healthy breakfast casserole. I baked it then divided into individual tupperware to be able to easily heat up for breakfasts the next couple of mornings. If you want it baked fresh in the morning, I'm sure it would be fine to make the night before and refrigerate it to save time. Either way, it's delicious. Plus you can pretty much add anything you have around the house, and you won't mess up the recipe.

Bon Appetite!

Ingredients: 

• 2 cups cooked meat (I just used 6 slices of organic nitrate free bacon)
• 1 zucchini, shredded
• 1 onion, diced
• garlic to taste
• 8 eggs
• 2 tablespoons basil

I added a serrano chili to give it a little kick

Process:

1. Preheat your oven to 350 degrees
2. Saute your onions and garlic (and serrano chili if you add it) until your onions start to caramelize
3. In your mixing bowl, combine eggs, cooked meat, shredded zucchini, and basil
4. Once mixed, add your sauteed onions and garlic and mix well
5. Grease your 9x13" baking dish
6. Pour mixture into your baking dish and place in preheated oven for 30 min or until cooked through
7. Top with salsa or more bacon, or serve as is! 

Recipe from Civilized Caveman Cooking

"spaghetti" with roasted red pepper sauce

Here is a recipe I made a couple of weeks ago from Civilized Caveman’s collection. It was delicious, so I'm making it again (doubling it this time, to freeze half for another day)! You can use grass fed beef, turkey, or bison. I added mushrooms I had to the sauce. The spaghetti squash is super easy to cook too. Bon Appetit!

Servings: 4
Prep Time: 10 Minutes
Cook Time: 30 Minutes

Ingredients:

• 1 Spaghetti Squash, cooked and shredded
• 1 Lb Grass Fed Ground Beef
• 1 Roasted Red Bell Pepper, diced
• 1 Roasted Serrano Chile Pepper, diced
• 1 Onion, diced
• 3 Garlic cloves, minced
• 20 Ounces tomatoes, diced
• 6 Ounces of tomato paste
• 1 Tsp Thyme
• 1 Tsp Oregano
• Salt and Pepper to taste

Process:
1. Cook your spaghetti squash following the instructions above and set aside
2. In a sauce pan over medium heat saute your onions, garlic, and peppers until your onions are translucent.  You can saute them in the oil of your choice
3. Once translucent add in your ground beef and saute until your beef is cooked through
4. Add in all remaining ingredients and stir well, cover and let simmer for 10-20 minutes stirring occasionally
5. Plate your spaghetti squash and spoon your sauce over the top

pork meatloaf-style burgers

This is a recipe I made up a while ago, and it varies a little each time I make it depending on what I have in my kitchen. The amounts can vary as well depending if you want more or less veggies in your patties. Play around with it and see what you like. Here is tonight's hearty version:

2 organic carrots, minced
4-5 small organic mushrooms, minced
1/2 organic onion (red or yellow), minced and lightly sauteed in coconut oil
lots of minced garlic, sauteed with the onion
1/2 serrano chili, sauteed
1/2 cup organic green lentils (cooked)
1 lb ground grass fed pork

Mix together in a bowl, and divide into patties

Heat a grill pan, melt coconut oil, and add patties. I love the flavor of the coconut oil with the pork and veggies.

Serve on a bed of organic baby spinach

heaven in a jar

MeeNut Butter

My friend, Mee (in the middle), makes a quadruple nut butter that is a staple in my fridge, along with anyone else who has had this "heaven" in a jar as some have called it. And if you're on the paleo diet, not to worry--you won't be breaking any rules if you eat the whole jar by yourself!

Ingredients: Almonds, Walnuts, Pecans, Macadamia Nuts with Flax Seeds, Sunflower Seeds, Virgin Coconut Oil, Pure Vanilla Extract, Sea Salt

NO PEANUTS!

Now go get some. Just be prepared to be addicted (at least it's a healthy one).

cauliflower + carrot puree

Tonight's recipe since I have both of these ingredients in my fridge: Cauliflower + Carrot Puree

• 4 tablespoons of butter 
• 1 large head of cauliflower, cut up into florets
• 3 large carrots, cut into small chunks
• 1/2 medium onion, coarsely chopped
• 2 garlic cloves, minced
• 1/4 cup organic chicken broth
• 1/4 cup water
• Kosher salt
• Freshly ground pepper
• Splash of heavy cream (optional)

Chop veggies and melt 3 tablespoons of butter in a large stock pot over medium heat. Drop the veggies, broth, and water into the pot. When the liquid boils, cover the pot, turn down the heat to low, and let everything simmer until softened (25-30 min). Make sure your pot doesn't dry out!

Add another tablespoon of butter, heavy cream, salt, and pepper and blend all ingredients with an immersion blender (I will have to use my Kitchen Aid), and blend until smooth

Thank you NOM NOM PALEO for this recipe!

paleo meatloaf + pom salad

Tonight I made Civilized Caveman's paleo meatloaf with a few additions of my own. It was delicious, and we have tons of leftovers for lunch tomorrow--and probably dinner as well!

My salad was simple: organic greens from the farmer's market, unsweetened organic dried cranberries, and  fresh pomegranate seeds. I normally add raw walnuts or pecans, but was out of them. For the dressing, I just drizzled a little organic olive oil and pomegranate balsamic vinegar.

bon appetit!

Servings: 8
Prep Time: 15 Minutes
Cook Time: 50 Minutes

Ingredients:

• 2 Cups Almond Flour (I actually only used 1 cup and am glad I did)
• 1 Lb Grass Fed Ground Beef (next time I'll be using bison)
• 1/3 Cup Coconut Milk
• 2 Cloves of garlic, minced
• 2 Carrots, minced
• 1/2 Onion, minced
• 1 Zucchini, minced
• 1 Egg
• 3-4 Tbsp Italian Seasoning
• Salt and Pepper to taste

*I minced and added: 2 large shallots, 1 serrano chili, and a small pack of mushrooms

Process:

1. Preheat your oven to 350 Degrees F
2. Combine your almond flour and coconut milk in a bowl and mix well
3. Heat a saute pan on medium heat and saute your onions, carrots, and zucchini stirring often until cooked.
4. With about a minute left of sauteing add in your garlic
5. Take your sauteed vegetables and combine them in the bowl with the almond flour and coconut milk
6. Add in your grass fed ground beef, egg, italian seasoning, and salt and pepper and using your hands mix well
7. Place your loaf in a greased loaf pan
8. Bake in the oven for 50 minutes
9. Enjoy

***You can serve this with some Beasty BBQ Sauce as a layer instead of ketchup or have for breakfast topped with some fried eggs***