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desserts/ eats/ paleo

Loaded Paleo Cookies

My daughter is going to make me broke.

In case you didn’t know I have a 5 month old beautiful daughter named Ava. I used to be almost annoyed by those who said “my child changed everything” or “motherhood is the best gift” mostly because those statements seemed a bit sappy for my taste and I just didn’t understand. Then it happened to me, and at about 4 months in, I got it. My world really did change because I was no longer the center of it. I get to watch her discover everything and teach her everything. She doesn’t even know what a sunrise is or what it means! How cool that I get to rediscover the world through her eyes. Yup, I am sappy now.

And baby sized shoes. I mean how can you not be a TOTAL SUCKER for baby sized shoes?! GAH. She is going to make me broke and trust me I have already spent a small fortune on her.

 

 

On another sweet note…

 


These cookies are addictive. They are like a kitchen sink cookie meets coconut macaroon. And had a sweet baby. Eat up.

 

Loaded Paleo Cookies

Print Recipe
Serves: 12 Cooking Time: 30 min

Ingredients

  • 1 heaping cup unsweetened shredded coconut not flakes!
  • 2/3 cup almond flour
  • 1T flax meal
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ½ c maple syrup
  • 3T almond butter
  • 1.5 tsp vanilla extract
  • 2T melted coconut oil
  • 2/3 enjoy life chocolate chunks
  • 1/3 c dried cherries
  • 1/3 c chopped pecans or slivered almonds (or both!)

Instructions

1

Preheat the oven to 350 F and line a baking sheet with parchment paper.

2

In a large bowl mix coconut flakes, flax meal, almond flour, cinnamon, salt, chocolate chunks, pecans and cherries.

3

In a small bowl mix almond butter, maple syrup, coconut oil and vanilla. Stir until combined.

4

Add the wet ingredients to the dry and stir until well combined

5

Using a 1/4 measuring cup, scoop the cookies onto the baking sheet and bake for 15 minutes.

6

Allow the cookies to cool completely before eating. This allows them to set and harden.

beef/ eats/ how to/ paleo

How to cook a Porterhouse steak… and break all the rules!

Listen… steak is king. I know my vegan and veggie friends out there are CRINGING right now but that’s ok… I love you. For us meat eaters steak is the king of meat and porterhouse is one of the top cuts. Melt in your mouth filet on one side, meaty strip on the other, brought together by a taste enhancing bone. MMM!

Beef is especially loved in my home especially become we get it from a local farm, grass fed and finished and pasture raised. We alternate years of buying a half steer and 1/4 steer and keep it in our chest freezer. This is a huge economic payoff as we pay around $4.80 per pound, regardless of the cuts. We get everything from ground beef to short ribs to roasts to rib eyes… and of course big ass porterhouse steaks! These babies are thick too. Now if you missed my post on how to find a local meat CSA or farm, check it out here.

 

Now cooking a porterhouse steak is not difficult. A while ago I read an article about Bobby Flay’s visit to Peter Luger’s steakhouse in New York and what he learned there. They break the rules… like ALL DA RULES.

 

[check it]

  1. Get a thick ass steak (1.5-2in preferred)
  2. Bring that baby to room temperature. Don’t be shy. Salt it aggressively on both sides. AGGRESSIVE. Raining salt.
  3. Get a skillet really hot over medium-high heat. Add a dash of oil to get things going. I like coconut oil. Place steak in pan. Don’t touch it. Don’t even think about peeking. After about 4 minutes, when it’s got a beautiful brown crust, move it to a cutting board, crust side up.
  4. Here’s where you break a cardinal rule. Cut the steak off the bone in two pieces—the strip on one side, the filet on the other. Cut straight down into thick slices perpendicular to the bone.
  5. Break another rule: Place the bone back in the hot pan, and reassemble the sliced meat alongside it, crust side up. Top the steak with a few fat pats of butter. I like Kerrygold brand.
  6. Heat a broiler and place the pan underneath. Broil till sizzling and gorgeous and a perfect medium-rare, 4–6 minutes. (Since the steak is already sliced, you can peek to check doneness.)
  7. Serve the porter-house directly from the pan, and spoon the buttery pan sauces over each portion.

[boom]

breakfast/ eats/ paleo

Nutty for Coconut Pancakes

[Fluffy deliciousness full of coconut goodness]

So I have a problem… If I am bored and hungry, or really just bored, I will not order pizza. No no. I RAID my pantry of all baking items and figure out what I can make with what I’ve got. Then make said thing and proceed to eat it ALL. My husband has come home before to one or two cookies left from a whole batch I made that day. Now, real talk, this was way worse during and right after being preggo and has since calmed down. My butt has thanked me.

 

By the way… why do we have to explain how and when to flip pancakes in a recipe? I mean, if you don’t know when to flip a pancake by now or haven’t figured out how to take a little peek-a-roo at the bottom, then… well… I got nothing for ya.

Carry on…

Now I know you’ve seen over a hundred alternative flour pancake recipes out there. Fabulous. I’ve probably made about 20 different variations now. This is the best. Hands down. Closest to the real thing. Ya feel me? Now go enjoy your Sunday coconutty deliciousness of pancakes.

 

 

Nutty for Coconut Pancakes

Print Recipe
Serves: 2 Cooking Time: 15 min

Ingredients

  • 4 eggs (yes four!)
  • ¼ c full fat coconut milk (from the can! If it separated get out an old school hand held beater and whip it up!)
  • 3T coconut oil melted
  • ¼ c coconut flour (nutiva brand is dope)
  • 1 T coconut sugar (love me the stuff from madhava)
  • ¼ tsp baking powder
  • ¼ tsp Himalayan pink sea salt (or whatever source of salty goodness you prefer)
  • extra toppings: bananas, shredded coconut, maple syrup, toasty coconut

Instructions

1

Mix the wet stuff in one bowl.

2

Mix the dry stuff in the another bowl.

3

Add dry to wet gradually mixing with a fork until just combined.

4

Plop down about a ¼ cup on a hot skillet or griddle until each side is light brown.

5

Eat up!