Sweet Potato Bread
Somewhere along my journey into Paleo eating, I gave up all bread. Even if it was made with ingredients that were not problematic for me … I felt that it might trigger a desire for less healthy bread items, and I wanted to avoid that, of course. But now – nearly 2 years into my journey – I am happy to share this great bread recipe!
- free of refined sweeteners, &
- full of natural, wholesome ingredients
A great big serving of gratitude to the “Grass Fed Girl” and her great blog, that gave me this Sweet Potato Bread recipe. Thanks for all you do – and all you share!
Pineapple and Berries
Since I adopted the whole30 philosophy of food consumption, I have occasionally missed having a little something sweet at the end of my meal. I shy away from too many fruits also – so this is a bit dangerous for me to have in the house. BUT – If you are looking for a sweet treat to compliment your nutritious and protein rich lunch or dinner … This is it. (As long as you have a good blender or food processor.) Of course, if you have organic fruit available, that would be my preference.
- 1 cup fresh pineapple sections, frozen
- 1/2 cup fresh red raspberries
Process frozen pineapple till it is sorbet-like in consistency. I did not have to add any liquid. Scoop it up into individual serving bowls and top with a few fresh raspberries! Oh yep. This is Paleo, whole30 (in limited quantities) and FODMAP friendly. Any leftovers are easily frozen and scooped out at a later date.
I’m not kidding. It was that easy 🙂
As part of my commitment to clean eating this month, I decided to challenge myself to put together an entire party full of paleo eats that were fit for sharing with friends. So … we offered up invites to a few close friends and hosted our first-ever “Perfectly Paleo Dinner Party”. Since everyone attending was at some stage of a “WHOLE 30“, we started with “mocktails” (okay, okay, it was Perrier garnished with some colorful fruit)!
Perfectly Paleo Dinner Party
Appetizers were antipasti skewers with a dipping oil seasoned with some good italian herbs. So far, so good. Followed by Fruity Kale Salad, Zucchini Fritters, Spaghetti Squash (seasoned with lemon juice and fresh basil, salt and pepper, and Balsamic Chicken Breasts. The chicken is a recipe I found in “It Starts with Food“. Great book!
I normally don’t do desserts – ESPECIALLY when I am in the midst of a “whole30”, but this being a very special occasion, I did make a batch of Paleo Zucchini Bread and a Paleo Apple-Berry Pie to share with guests.
I intended to take more pictures, but was enjoying myself so much that I forgot. And actually, some of the food was just gone! Vanished! Adios! But by all measures this was a success. By the end of the evening we were nourished by time spent with great friends, sharing and laughter … and “oh, yes” very satisfying and nutritious foods, too! HOORAY for Perfectly Paleo dinner parties!!!
Paleo Zucchini Bread
I normally do not make breads – not even paleo breads. But this week was special. Some of my very close friends and family were embarking on their very first whole30 challenge, and I wanted them to see that even WITHOUT SUGAR there was really no food deprivation involved. So, our dinner party – which started with refreshing “mocktails” – ended with fresh baked zucchini bread. No sugar. Really! It was a hit!
I found my recipe in the Against all Grain cookbook. One of my favorites! I adapted the recipe by leaving out the honey, and substituting applesauce. The bread was not sweet, but very delicious!
- Coconut oil for greasing the pan
- 1 cup Organic Zucchini – shredded
- 1/2 teaspoon Sea Salt
- 1 1/2 cups blanched almond flour
- 2 teaspoons Organic Cinnamon
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Nutmeg
- 3 Organic Free Range Eggs, beaten
- 1/4 cup Organic Unsweetened Applesauce
- 1 ripe Organic Banana
Preheat oven to 350F. Shred zucchini using food processor shredding blade. Sprinkle salt on zucchini and let rest for 10 minutes. Meanwhile, grease loaf pan and place a piece of parchment paper on the bottom. Place dry ingredients in a small bowl and combine. Place eggs, honey and banana in the bowl of a stand mixer and beat on medium for 1 minute until frothy and fully combined. Squeeze the moisture from the zucchini and add to mixer bowl. With mixer running, slowly add the dry ingredients until they have all been incorporated. Spoon the batter in to the prepared loaf pan. Bake 40 minutes until the middle is set and a toothpick comes out clean.
Mmmm. If you have the opportunity to test a slice while it’s warm – don’t miss it! IT IS AMAZING!!!
Paleo Fruit Pie
Is it really pie? It has no crust. Nope – not on top or on the bottom. It has no sugar added. It has not thickeners added. Hmmmm.
BUT – it IS baked in a pie pan. And it IS delicious. And it sure DOES smell and taste delicious like a really good pie. So …. I say “YES” it is Paleo Pie!
- 1 Tablespoon Organic Coconut Oil
- 4 Organic Apples – I used Gala apples – peeled and sliced
- 1 cup Organic Blueberries
- 1 cup Organic Black Berries
- 2 teaspoons Organic Cinnamon
- 1 Tablespoon Ghee
Preheat oven to 350F. Grease the bottom and sides of a ceramic pie pan generously with coconut oil. Toss apples, blueberries and blackberries in pan and sprinkle with cinnamon. Top with ghee, and cover with foil. Bake 35 minutes or until fruit is soft. If you prefer a drier pie, uncover for the last 15 minutes. Serve warm … Mmmmmmmm!
This is a great topping for paleo zucchini bread! What???? Paleo Bread?????
The holidays are sure busy times for everyone. But for me, it just wouldn’t be the holidays without few sweet treats to share with friends and family. Since I started my paleo journey, I have stayed pretty far away from sweet times and “bread-or cake-like” recipes – even if they were officially paleo compliant. I guess I have been afraid that it would spur up a craving that has subsided for cookies and breads. To be honest, today was the first time I ventured into this category of recipes. But … I just could not resist making a few sweets this week.
So … what did I do? I broke out my brand new “Against all Grain” cookbook. First, I mixed up the cookie dough for Christmas Cookies. While the dough was chillin’ in the refrigerator, I found a recipe for Pumpkin Muffins and Banana Bread. Both looked irresistible – and I had all the ingredients on hand. While they had a few more ingredients than my usual choices in recipes, neither was difficult. And VOILA – they look pretty darn good!
I’m so thrilled to find these healthy alternatives. Cookies will be ready to ice and decorate when the kids and friends start arriving!
Oh, by the way … I wasn’t planning to make pancakes for dinner – BUT I had a half can of organic pumpkin left over and just could not see it go to waste. I must tell you that even my pancake-loving-non-paleo husband gave this new recipe for Pumpkin Pancakes TWO THUMBS UP!
We will be making this one again. Maybe this weekend 😉
If you don’t have the Against All Grain cookbook on your shelf hurry up and place your order. If it wasn’t so late, I would let Santa know you’d like to find under the tree 🙂
Happy Holiday Baking!
Confession: I spent decades working in the retail grocery business, and I know that this weekend the baking aisles are packed with people buying up all the ingredients to bake cookies and Christmas treats. I no longer get cravings for sweet treats (No, I cannot believe I really said that – but it is true!) But this time of year, I miss the ACTIVITY of preparing sweet treats to share with friends and neighbors. So … here’s the plan:
I have created a PINTEREST account, devoted to “Holidays done the Paleo Way”. There are some interesting recipes I’ve found. Many I have tested. Others are on the list. I will make every effort to make them with organic ingredients – because I feel better when I do!
So … I’m off to join the others at the supermarket!
Happy Holiday Traditions 🙂
Let me know if you have others that I should add to the list!