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!
Paleo All Natural Pork Chop Dinner
I found some Coleman, Natural Bone In Pork Chops on my last shopping trip – and found a great recipe that is oh so simple!
- 4 Coleman Natural Bone-in Pork Chops (@ $19 at Meijer)
- Organic Garlic Powder
- Sea Salt and Fresh Ground Black Pepper
- Smoked Paprika
- Organic Coconut Oil
I seasoned the chops up, let them set while I prepared my sides and then fried them up in my iron skillet. Serve with greens (I sautéed fresh organic spinach and leeks in the pan juices) and added a simple “Smashed” Cauliflower – steamed and then seasoned with Grass-Fed Butter. YUM!
And now I am nourished – AND I have time for the holidays!!!
Click here for the original recipe from MMM Paleo:
Serves 4 very hearty appetites @ $4 each
Paleo Herb Crusted Pork Loin Roast
Yes. I was so happy to see Coleman’s Natural Pork in the counter at my local Meijer. I think you could use this seasoning with other meats, but it was absolutely perfect for the pork roast. I found this recipe at the paleomom.com site … and modified it just a bit. Let me know what you think.
- 1-1/2 lb. Coleman Natural Pork Center Loin Roast (@ $9 from Meijer)
- 1 T Fresh Rosemary, chopped
- 1 T Fresh Thyme, chopped
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Cracked Black Pepper
- 1 teaspoon Lemon Zest
- 1/4 teaspoon Paprika
Preheat oven to 350. Blend spices in a small food processor to create a rub. Massage the rub over the entire roast. Place roast fat side up on roasting pan. Cook 20 minutes per pound – until internal temperature reaches 160F. Remove roast from oven and let rest for 10 minutes before serving.
Serves 4 at approx. $3 per serving
I had some fresh organic spinach and organic grape tomatoes – made the perfect side for this dish!
Organic and Vegan and Paleo … Creamy Butternut Squash Soup
The weather here in the Midwest has decided to become ridiculously cold … and what I wanted for dinner tonight was WARM and CREAMY soup. Lucky for me, I picked up some Organic Butternut Squash today while I was out – and it inspired a great new recipe to add to your cold-weather collection!
Oh – and it’s super easy to make, too.
- 1 Tablespoon Organic Coconut Oil (< $1 from Herb Thyme)
- 1 Organic Onion, diced (<$1 from Meijer)
- Sea Salt and Black Pepper to taste
- 32 oz. Organic Butternut Squash (@ $4 @ Costco)
- 32 oz. Organic Vegetable Broth (@ $5 from Meijer)
- 34 oz. 100% Pure Coconut Creme (@ $10 from Amazon) … I keep a couple of these on hand in the pantry!
- 1 teaspoon Organic Cinnamon
- 1/2 teaspoon Organic Nutmeg
Melt the coconut oil in a soup pot. Add the onions, salt and pepper to the pot and cook for 5 minutes over medium heat. When the onions are soft add the squash and broth and bring mixture to simmer for 20 minutes – until squash is cooked. Using a handy-dandy immersion blender, (or food processor or blender – but let the mixture cool before you do this and be careful!) puree the soup until mixture is smooth. Add the coconut creme, cinnamon and nutmeg to the pot and cook for 5 more minutes. Adjust seasonings to taste and top with more cinnamon if desired.
Wasn’t that easy?
Stay warm, my friends!!
Serves 10 very hungry people at approx $2 per serving.
Organic Paleo Turkey Soup – No Noodles
The photos aren’t so great – but the soup was! I started with a recipe called “Grain Free Turkey Noodle Soup (Paleo, Gaps, SCD, Low Carb)” that I found by GrassFedGirl.com. But, I didn’t want to cook a spaghetti squash. Yep. I was tired!!! And I needed soup. And I had all this great organic turkey – and the broth I saved – from Thanksgiving. So …. anyway … this is how I made a delicious after the holidays meal!
- 1 Tbsp Grass Fed Butter or Ghee (<$1 at Amazon)
- 1 Organic Onion, diced (<$1 from Meijer)
- 3 Organic Celery Stalks, diced (@ $1 from Meijer)
- 2 Organic Carrots, sliced (<$1 from Costco)
- Sea salt and pepper to taste
- 6 cups homemade turkey/chicken broth (mine was a little sweet and savory, because of the maple syrup in my broth)
- 1/4 cup Chopped Parsley
- 3 cups Organic Cooked Turkey, cubed – leftovers
- 1 package Organic Broccoli Slaw (@ $3 @ Meijers)
Melt the butter in a soup pot. Add the carrots, celery, onions, salt and pepper to the pot and cook for 5 minutes over medium heat. When the onions are soft add the parsley and meat to simmer for 20 minutes. Add the broccoli slaw to the pot and cook for 10 more minutes. Adjust seasonings to taste and top with more parsley if desired.
Top with a little more butter/ghee or olive oil if desired. It’s just that easy.
And – Noodles? What noodles? I did not miss them at all!!!
Serves 10 people at less than $1 per serving (using the leftover turkey) – Wow!
I love the old-fashioned deli-style cranberry relish.
Paleo style Organic Cranberry Relish
No, not the cooked jelly-kind of sauce that comes in a can. Fresh ingredients. Oranges and apples. So I was a little skeptical when I found this recipe with gelatin in it at ourpaleolife.com. Then – it was really hard for me to find all the ingredients. I ended up ordering several items through Amazon. But the result was worth all the wait! Of course, I made a few changes to the original recipe. Here it is:
- 2 Organic Gala Apples, cored and peeled (@$1 from Meijer)
- 2 Organic Navel Oranges, peeled and segmented (@$1 from Meijer)
- 2 cups Organic Cranberries, washed (@$5 from Meijer)
- 1 cup Fresh, Frozen or Canned Pineapple (@$2 from Meijer)
- *4 Tbsp Grass-Fed Gelatin (@$1 from Amazon) …but the full container cost @$20
- 2 cups Unsweetened Organic Cranberry Juice (@$6 from Amazon) …but the full container cost @$12
- ⅔ cup Raw Honey (@$3 from Amazon) …but the full container cost @$8
- Pecans for garnish (optional)
Bring cranberry juice to room temperature. Coarse-chop all fruit in a food processor or by hand. Set aside. Pour the cranberry juice into a 2 quart bowl. Add in the honey and whisk to combine, until the honey is dissolved. Sprinkle the gelatin onto the surface of the juice and let it sit for a minute to soften. Whisk the gelatin until dissolved in the juice. Add the apples, oranges, cranberries, and pineapple to the juice. Stir to evenly mix everything. Cover and refrigerate 6 hours or overnight, until firm. Serve cold. Garnish with pecans, if desired.
This make a large amount … filled a 2 qt bowl, with another side dish for sampling!
My guess is that this recipe will serve 12-15 at about $1.50 per serving
Let me just say that finding Grass Fed Burgers on the menu here in my City of Crown Point, IN just made my day! A grateful shout out to the owners/managers of Station 21 – American Grill for giving me one more thing to be thankful for this holiday season.
Our server/bartender/manager, Benjamin took very good care of us. My meal was 100% grass-fed and paleo:
Salad with Olive oil and vinegar on the side
MONTANA BURGER” – a 7 oz. Grass fed Montana Red Angus Beef Patty – “Hold the Bun”