Creamy Tomato Soup

Posted on August 31, 2011 | 1 Comment

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I apologize for the crappiness of this picture…it was taken at night so the soup color looks a little off!

Last week I had my first sick experience with Paleo when my daughter was kind enough to share her stomach virus with me. As you can imagine, I didn’t eat anything for about 36 hours, and when I did feel like I could keep something down the LAST thing I wanted was canned soup and crackers. Blech. So I came up with a tomato soup recipe and folks, its FANTASTIC! It was super tasty and easy on my sick tummy AND it was good a couple of days later when I was feeling 100% me!

Ingredients:
1 can organic diced tomatoes
1 can organic fire roasted tomatoes (you can use 2 regular if you prefer)
2 cans coconut milk
2 cups organic chicken broth (or 1 if you like it thicker)
1 T dried basil
Salt and pepper, to taste
Onion powder, to taste
Garlic powder, to taste

Directions:
Puree tomatoes and coconut milk in a blender. Pour into a large pot and add all other ingredients. Simmer on med low 10 minutes, stirring occasionally. Enjoy!

This makes a huge pot so you may want to half it. Or you could freeze it for later. I also didn’t go nuts with the spices since I wasn’t feeling well, but it was still quite tasty. Way better than anything you get in a can! It is also good with bacon or chicken so you can get your protein in too!

Until next time,

Jan AKA Coastal Cavegirl

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Pumpkin Spice Latte

Posted on August 29, 2011 | 8 Comments

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I was going to give you a practical recipe today. Something you could fix your family for dinner. But then, despite it being nearly 100 degrees outside, I decided I needed some coffee. At 3pm. And I needed it to taste like FALL.

So I went into the kitchen, whipped up some heaven in a cup, and now I’m sharing with you. :)

For all the Starbucks lovers, who thought going Paleo meant you had to give up your precious lattes forever…this is for you.

You’re welcome :)

In a saucepan over medium heat, combine 1 cup of coconut milk, 1 T of 100% pure canned pumpkin, and 1/2 T honey and heat (stirring often) until steaming. Pour mixture into blender and add 1 1/2 tsp of pumpkin pie spice and 1 tsp of vanilla. Blend until frothy. Pour into mug and add a hot cup of strong coffee or espresso. I used my favorite Keurig coffee and brewed the smallest size. Top with coconut whipped cream and a few dashes of cinnamon.

The coconut whipped cream will sink (sad face) but it’s a nice creamy addition. I highly recommend it!

I can’t wait to enjoy this on a chilly fall day instead of sweating as I enjoy!

Until next time,

Jan AKA Coastal Cavegirl

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Best. Banana. Nut. Bread. EVER.

Posted on August 28, 2011 | 2 Comments

After several paleo baking FAILS, I created this masterpiece. I adapted it from one of my favorite non paleo banana bread recipes and the results were simply ah-mazing. Seriously. Try not to eat a whole loaf in one sitting :)

Ingredients:
-4 or 5 extra (disgustingly) ripe bananas (about 2 cups mashed)
-1 cup pecan oil
-1/3 cup apple butter (make sure there’s no added sugar!!)
-4 eggs
-1/4 cup coconut milk
-1 tsp vanilla
-2 cups almond flour
-1/2 cup coconut flour
-1/2 cup arrowroot flour
-1/2 tsp baking powder
-1/2 tsp sea salt
-1 1/2 tsp cinnamon
-1/2 tsp nutmeg
-1 cup chopped pecans

Directions:

Preheat oven to 350 degrees.

In a large bowl, mash bananas. Add all other “wet” ingredients and mix well. In another large bowl combine flours and all “dry” ingredients. Add flour mixture to banana mixture and stir until just combined. Fold in nuts and pour into two greased loaf pans. Bake for 45 minutes or until an inserted toothpick comes out clean.

I did one loaf with nuts and one without for my crazy, nut-hating hubby. I haven’t tried the loaf without nuts, but he assures me it’s quite good. This was sooooooooooooooo good warm out of the oven. It was hard to stop eating it!!

**tip: allow bread to cool slightly before removing from the pan. You don’t want it piping hot (it will break apart if it is) but it should still be warm. If it cools too much it will stick and rip up on you. I’ve noticed this a lot with the nut flours.

Until next time,

~Jan AKA Coastal Cavegirl

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Recipe: Crockpot Tequila Lime Chicken

Posted on August 9, 2011 | Leave a comment

I don’t know about you guys, but I love cooking in my crockpot.  Paleo can keep you in the kitchen quite a bit if you aren’t careful.  Cooking in the crockpot helps me feel like I haven’t slaved in the kitchen all day for a delicious meal…because I haven’t!!

If you haven’t tried the Garlic & Bacon Stuffed Roast yet, you must!  It is hands down one of the best crockpot recipes EVER.  But here’s a recipe for you if you aren’t in the mood to chow down on some red meat.  I won’t lie and say it’s as good as the roast, but as far as crockpot chickens go, it’s pretty darn good!

Ingredients:

  • 1 three to four pound chicken (pastured chicken is best)
  • 2 T olive oil
  • 2 T agave tequila
  • 4 cloves of garlic, minced
  • 2 limes (zest of both and juice of 1 1/2)
  • 1/4 cup chopped fresh cilantro
  • fresh ground pepper

For the stuffing:

  • 1/2 cup onion, chopped
  • 1/2 lime (use 1/2 from the top ingredient list)
  • handful of fresh cilantro

Directions:

Chop onion and reserve 1/2 cup for stuffing.  Place the rest in the crockpot.  Zest limes into a bowl.  Add the juice of 1 1/2 of the limes.  Then add olive oil, tequila, garlic, and chopped cilantro and mix well.  Place chicken in crockpot on top of onion and rub/pour the marinade all over the chicken.  Squeeze 1/2 lime into the cavity of the chicken and place the lime half inside.  Finish stuffing with 1/2 cup onion and a handful (or two) of cilantro.  Sprinkle the chicken with fresh ground pepper and cook on low 6 hours.  Enjoy with your favorite veggies!

Until next time,

Jan AKA Coastal Cavegirl

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Recipe: Fried Coconut Shrimp

Posted on August 2, 2011 | 1 Comment

Simple, fast, delicious.  What else do you need?

Ingredients:

  • 1 lb shrimp, peeled with tail on
  • 1/3 cup coconut flour
  • 2 eggs, beaten
  • 2/3 cup to 1 cup unsweetened coconut flakes, finely chopped
  • coconut oil

Directions:

Heat coconut oil about an inch deep over medium high heat.  Put coconut flour, coconut flakes (grind into smaller pieces in a blender), and eggs each into separate bowls.  Rinse shrimp well and shake off excess water.  Dip shrimp into coconut flour and coat well.  Shake off the excess.  Then dip into eggs and gently shake off excess.  Then dip into coconut flakes and coat well.  Place in heated oil (ready when a piece of coconut sizzles) and cook 30 to 45 seconds.  Turn over and cook another 30 to 45 seconds.  Remove shrimp from oil and serve immediately.

I served mine with a side of roasted asparagus and cauliflower “mashed potatoes” (that recipe coming soon!).  Delish!

Until next time,

Jan AKA Coastal Cavegirl

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Recipe: Garlic & Bacon Stuffed Roast

Posted on July 28, 2011 | 6 Comments

Before I went Paleo, I made a mean roast.  Like srsly.  But I’ve shied away from them so far on my Paleo journey because of one thing…Dale’s.  I mean, just look at those ingredients:  Hydrolyzed Soy Protein, Water, Salt, Corn Syrup, Caramel Coloring, Onion, Garlic, Sugar, Monosodium Glutamate, Ginger, Paprika.  Yikes.

But then, I came across this recipe at Civilized Caveman Cooking.  I had to give it a shot.  Best. decision. EVER.  I’m not sure I’ll ever make a roast any other way.  It was beyond FANTASTIC.

Ingredients:

  • 3 to 4lb Chuck Roast
  • 1 White Onion, sliced
  • 3-4 Slices of bacon cut into 1
    inch pieces (I used 4)
  • 6 Garlic cloves halved (I used peeled garlic)
  • 2 tsp Sea Salt
  • 1/4 cup EVOO
  • 1 Tbsp Smoky Paprika (I used regular old paprika)
  • 1/4 Cup Chopped Parsley (I thought I had some fresh but I didn’t so I subbed 1 tsp of dried cilantro)
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 1 tsp Garlic Powder
  • 1 Tbsp Red Wine
    Vinegar

Directions:

  1. Using a thin knife create about 12 holes deep into the meat about 1/2 inch wide, you need to be able to fit some garlic and bacon in the hole
  2. Now place bacon and garlic in each hole
  3. In a small mixing bowl, mix your Sea salt, paprika, parsley, oregano, thyme, garlic powder, EVOO, and red wine vinegar and mix well
  4. Rub your spice mixture all over both sides of your roast
  5. Line the bottom of your crock pot with your sliced onions and whatever left over pieces of bacon you have
  6. Place your roast on top and cook on Low for 7-10 hours.  Remember chuck roasts are tougher cuts of meat so the longer it cooks the better (I did 1 hour of high, followed by 5 hours on low, then another hour on high, and finally bumped it back to low for the last 45 minutes or so.  Complicated, I know :) )
  7. Enjoy

All stuffed and ready to cook! And I apologize for the crappiness of this picture. It was taken in my crappy kitchen with it's super crappy lighting. That will hopefully be remedied in the new house :)

All done!

Be sure and check out Civilized Caveman Cooking.  TONS of recipes, especially for baked goods!  I have a running list from there to try!

Until next time,

Jan AKA Coastal Cavegirl

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Recipe: Cinnamon Apple Blueberry Muffins

Posted on July 20, 2011 | Leave a comment

Baking has always been one of my favorite things, so I’m pretty excited to be doing some Paleo baking!  When I  saw these muffins here at FastPaleo.com I knew I had to try them.  The hubs and I agree…they are even better than the Banana Pumpkin Pecan Muffins.  I did slightly alter the original recipe, so I will put my changes in italics.  And I will say that with my changes I would call these “Banana Blueberry Muffins” instead of “Cinnamon Apple Blueberry”.  Maybe next time I should try sticking to the recipe :)  

Ingredients:

  • 4 eggs
  • 1 Fuji apple, diced finely (I cored mine and used the grater blade in the food processor…super easy!)
  • 1/3 cup water
  • 1 1/4 tablespoon cinnamon
  • 1/2 teaspoon baking soda
  • handful of blueberries (I used 1/2 a pint)
  • 1 ripe banana (I used two, thus the extra banana-y flavor)
  • 1/4 cup coconut oil (I used Pecan Oil)
  • 2 1/4 cups almond meal/flour

Directions:

Preheat oven to 350*F.  Use a fork (I used my handmixer) and mash up the banana in a mixing bowl.  Add all ingredients and mix.  Lastly fold in the blueberries.  Use a little coconut oil and grease the bottom of the muffin pan.  Fill each about 3/4 full (1/3 cup of batter in a regular sized muffin tin) and bake or 15-20 minutes, until the toothpick comes out clean (For me, it was more like 20 to 25 minutes).

Next time I will try only one banana and maybe two apples.  I really want to taste the apple flavor more.  The best part about these is that they are perfectly sweet without any honey or anything else to sweeten it!  Awesomeness!!

Another thing I will say about these muffins…and I think it must be the almond flour because I noticed it with the last ones…these muffins tend to “sweat” and don’t last quite as long as “normal” muffins.  I would make sure they are eaten quickly (within 2 or 3 days) or try and freeze them for a grab and go snack later.  I think they would heat well.  In fact, I think they are best warmed/fresh out of the oven anyway!

Until next time,

Jan AKA Coastal Cavegirl

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