Paleo Pizza with a CRISPY thin crust! (yeah, I said crispy!)

20140816_134158 (1)

 

I know, I have been missing for a while. As much as I think I am a blogger, I really spend all my time raising my daughter and working.
So I finally buckled down and got myself an awesome personal trainer who is helping me get the fitness thing going, and I have had a few moments to think about things in the kitchen!
After my workout this morning, I was crazy hungry and just wanted to lay down. But my brand new copy of ZenBelly (amazing paleo cookbook…give it a read!) was laying on the table as I walked by and I flipped through it becoming more and more inspired. I took a few notes of things i needed from the store to make a couple of the recipes and headed to Whole Foods. While there, I stumbled across the most beautiful tomatoes I have ever seen! And what crossed my mind was pizza.

I have tried many different pizza crusts from different cookbooks and in restaurants…all trying to be the best paleo crust ever and all they ever tasted like were burnt nuts, and soggy at that.
I have used a recipe a couple of times that got the flavor right, but still got soggy as soon as you put toppings on, so I decided to start tweaking it. And this time, I got it! Real pizza crust flavor and crispyness to the crust that doesn’t sog out in the first 5 minutes!

There are more pics of this over on my instagram at paleo_k so come check it out!

Alright, enough banter, on with the Pizza!

Pizza Crust
In a large bowl, combine:
1 cup Tapioca Flour
1/4 cup plus 1 tsp Potato Starch/Flour
1/2 tsp salt
In a small bowl:
1/3 cup water
1 tsp gelatin (sprinkle over the water)
1 egg
1/4 cup olive oil
Whisk the wet ingredients and add to the dry by mixing with a spoon until combined then kneading with your hands a few times.

Press dough out on your cookie sheet or pizza pan (greased with olive oil). I like to split the dough into 3 or 4 small crusts for more crunch edges. Press the crusts out to about 1/4 inch thickness. Prick the crusts all over with a fork and put in a 400 degree oven for 16-18, until golden and lightly browned.

Remove from the oven and start building your pizza!

MY PIZZA:

Brush the prepared crusts lightly with olive oil.
I topped with shredded Rumiano’s mozzeralla cheese (from organic grass-fed cows!)
VERY thin slices of onion
Thin slices of cherry tomatoes
torn basil
Light dusting of salt and fresh cracked pepper

Put under the broiler for 3-4 minutes, until cheese melts and begins to brown.
Cut with a pizza cutter…..and devour!

NOTE:  I find when I use pizza sauce, the sog happens.

Advertisements

My Twist on Stuffed Peppers

stuffed peppers 2

stuffed peppers 1

There is a great recipe that I have gone back to over and over for stuffed peppers in “Practical Paleo” by Diane Sanfilippo. It is basic and tasty and good for you! Easy to prepare ahead, even to have in the freezer.

I am always wanting an additional flavor punch. OK. I can’t help but tinker with recipes sometimes.

So with the addition of Chorizo for flavor punch, and spinach for extra veggies, and cumin and double the garlic? OH you just have to make this, it is so good!

Here’s what:

My Twist on Stuffed Peppers:

Preheat your oven to 375 degrees. While doing that, halve and remove seeds from 3-4 red bell peppers. Place these in a large pyrex dish, flesh side up, and roast for 20 minutes. Take them out and let them cool enough to handle….flip over and they are ready to stuff.

The Filling!
1 pound grassfed ground beef
1 pound organic chorizo (I use a veal chorizo)
begin browning these two ingredients in a large skillet.

As the meat browns, add:
1 onion, diced
8-10 cloves of garlic
salt and pepper
1/4+ tsp red pepper flakes (depends or your heat pleasure!)

Keep moving it all around in the pan, browning the meat and onions as you go.
Add in 1/2 tsp or more dried basil and oregano
add 1/4 tsp cumin
Add in 1 can fire roasted diced organic tomatoes
Add in several handfuls of baby spinach (fresh). Up to 10 oz.

as the spinach wilts, turn off the heat….this part is done!
You can add in some fresh basil leaves at this point as well.

Fill your roasted peppers with the meat mixture, and any extra meat just tuck in around the peppers, someone will eat it!

Put back in the over at the same heat for another 15-20 minutes to heat through and let the flavors meld. (Especially tasty the next day!)

Because of the flavors involved, you can push this as mexican food or italian…maybe this is fusion? I don’t know. But it is a meal in itself. Or you can dice a little avocado on top! Or serve with a salad!

So dern good. You need to try this one!

A Lovely Plate

again 2

Nothing complicated here, just clean, easy yum.

Fresh avocados with a squeeze of lemon juice and a dusting of coarse sea salt.
Thick cut no sugar all natural bacon, perfectly fried.
A small pile of fresh fruit, all organic.
And the raw crunchy salad I am so addicted to!

The fast way today:

In the bottom of the bowl, 2 TBSP of home made paleo mayo, 2 tsp honey, couple of splashes of raspberry balsalmic vinegar to taste….wisk wisk wisk.
Now add to the bowl a handful of bite size raw broccoli and of cauliflower. also a few dried cranberries. (I usually add radishes and pecans, but was in a hurry!).
Now toss everything together! The longer you have, keep tossing and the flavors build!

So dump the salad on your plate, your done!
Ready, set, delicious!

Egg Foo Young-ish from NomNomPaleo

eggfooyung

I am obsessed with “Food 4 Humans” by NomnomPaleo blogger, Michelle Tam.
She was the very first blogger I found when I first delved into Paleo. He recipes were simple and tasty and she is so real! I was so excited when her book came out! And it is one of the BEST cookbooks I have ever relied on! I make things from her book and website weekly…give her a try, you cannot go wrong!

The pic above is her interpretation of Egg Foo Young-ish.
My conclusion is they are really handy little omellettey things that travel well!
This morning I topped a couple with sausage, avacados and salsa…nom!

The link to her site and the recipe is:

http://nomnompaleo.com/post/5568966009/egg-foo-young-ish-spinach-egg-ham-coconut

(hope I did that write….this is my first link in a post…if i missed it, just go see her blog at http://www.nomnompaleo.com you will find all kinds of great things before you race out to buy her book!)

I also had the pleasure of meeting Michelle Tam when she came into Houston for a book signing a few weeks ago. She is a doll! So real…just a working mom who adores food and health!
By the way my all time favorite recipe of hers?
Mexican Pot de Creme.
Deeee VINE!
seriously. try it!

Paleo Banana Bread…my Paleo Mom’s latest inspired recipe!

mothers new banana bread

Mother loves to tinker in the kitchen. She has never met a recipe she has not changed! We giggle about it all the time. So on the weekends, she is usually out at her farm and not close to an organic store, so she makes due with what she remembered to take with her. This is of course a driver in some of the changes, like the one posted here today!

She loves her paleo breads! Usually she’s a muffin girl, but this time she made a loaf…and I imagine the kitchen smelled divine!

She sent me the original recipe which she found from Nourished and Nurtured ( http://www.nourishedandnurtured.blogspot.com ) and then she sent me what she did to it, plus this little blurb…

“Because I am leaning toward almond flour and was out of it! I played with this recipe to try to get a bread like my favorite one with almond flour.
Turned out pretty nice and Papa (that’s my husband) really liked it!

-1/2 cup coconut oil (melted and cooled)
-1/2 cup raw honey
-3/4 teaspoon sea salt
-6 eggs
-2 teaspoons vanilla
-1 teaspoon almond extract
-3/4 cup coconut flour
-1 1/2 large bananas, mashed
-2 small zucchinis shredded and squeezed in a paper towel
-1 teaspoon cinnamon
-1 tsp pumpkin pie spice

Preheat over to 350 degrees.
Prepare a standard loaf pan with coconut oil (or line with parchment paper).
In a small bowl combine the coconut oil and honey.
In a large bowl, whisk the salt, eggs, vanilla and almond. Add in the oil and honey mixture, whisk away.
Next, stir in the coconut flour until completely combined with no lumps. Stir in the mashed bananas, zuchinni, cinnamon and pumpkin pie spice.
Pour batter into the loaf pan and top with the “coconut streusel topping” below.

For topping:
-4 tablespoons shreeded coconut
-4 tablespoons palm sugar
-2 tablespoons grass fed butter
Crumble together with fingers like for streusel topping

Sprinkle topping evenly over the batter and bake for 45 minutes to an hour. (Keep checking with the “toothpick test” for doneness).

This makes a nice hearty loaf, serves 12.”

What Lies Beneath

eggs and spfritterseggs and sp fritters 2

What lies beneath that glorious fried egg and bacon is a little something I call a spicy sweet potato fritter!
(I know, my second fritter post today..I suppose I had fritters on the brain all weekend!)

I love crispy potato anythings with eggs for breakfast, and was craving a hash brown, or something similar…

here is what happenned:

Spicy Sweet Potato Feta Fritters

In a bowl, mix together:
-1 small sweet potato, peeled and grated
-1/4 red bell pepper, grated, or thinly sliced and chopped
-1 or 2 thin slices of onion, chopped
1/4 tsp crushed red pepper flakes
salt and pepper to taste
3 Tbsps almond flour
1 tsp tapioca flour
1/2 of a beaten egg (break the egg in a little bowl, beat the egg with fork, pour about half into the recipe)
1/4 cup of crumbled feta cheese (optional)

drop batter into a hot skillett with melted butter and coconut oil mixed (about 1 T each) – drop and flatten batter…about half dollar size. Smaller gives you more crispy!
about 2-3 minutes, then flip and go another 2-3 minutes.

(I fried up an egg and bacon in the same skillet and plopped them on top of the fritters. So. dang. Good!)

enjoy!

Spicy spin on Chicken tortilla-less soup

mex soup

Inspired yet again by one of the greats! Ms. Diane Sanfillipo, to me a nutritional guru when it comes to all things Paleo, author of Practical Paleo (my go to for everything knowledgeable and sensible about Paleo living) and also of the 21 Day Sugar Detox, which I find to be an incredible reset for everyone, shares her wealth of knowledge in simple terms, and then eases you into a delicious realm of paleo eating with her tried and true recipes, each one better than the next! I almost never change a note of her recipes, and when I do, traditionally it is just to amp up the flavors to my taste personally, nothing at all wrong in the master recipes.

In the 21DSD, she has a lovely, simple, Chicken Tortilla-Less Soup, which I have seen countless photos and raves about on IG ever since the book came out, but only got around to trying it out this weekend. This was one of those recipes that just got my own wheels spinning! Being a Texas Girl at heart, and having a love of all things Tex-Mex on my dinner table…I like my spicy foods SPICY!

So if you like a truly spicy mexican chicken soup, take a look at this little number which took off from Diane’s base recipe….I think you might like this! Just enough heat without being hot, a lovely meal or side anytime!

Try it like this:

In a large soup pot with a wide bottom, Saute the following:
-1 onion, diced
-2 carrots, diced
-1 red bell pepper, diced
-2 celery stalks, diced
-2 roasted poblanos, peeled, diced (Blacken pepper directly over gas flame, cool and peel. or you can roast in the oven)
-6 cloves of chopped garlic
saute for 7-10 minutes, letting the veggies soften, but not brown.

To the pot, add:
-1 1/2 Tbsp Ground Cumin
-2 tsp coriander
-1/2 tsp ancho chili powder
-1/2 tsp garlic powder
-Salt and Pepper to taste
-1/4 tsp crushed red pepper flakes for heat
continue to saute and mix together.

Add to the pot:
6-7 oz tomato paste, stir in
32 oz of bone broth
1 can fire roasted diced tomatoes
1 handful chopped fresh cilantro
Squeeze in the juice of one lime
drop in 2 chicken breasts, shredded (guilty. I buy an organic rotisserie chicken and use the meat from that…really tasty)

Check the level of saltiness and heat and let the soup simmer 15-20 mins to allow flavors to develop.

When you serve it, top the soup with diced avocado and a squeeze of fresh lime juice.

This soup is hearty and so flavorful!
Hope you enjoy it!

pasta

I just had to share this….such a beautiful sight, a bowl of steaming hot pasta! NO no…not paleo you say? Well, it is.
If you have never run across a company called “Cappellos Gluten Free” you need to look them up. Grain free, gluten free pasta made with almond flour…it keeps in the freezer, and cooks in 45 seconds flat! delicious! They also have other little indulgences at Cappellos like Paleo slice and bake cookies….yep. you heard that right.

So I cooked my pasta and topped it with a lovely sugar free marinara I found at Whole Foods…and gave it a quick grate of parmesan (indulge me!).

Such a lovely lunch! I just had to share it! And check out the site for the pasta at http://www.cappellosglutenfree.com , you won’t be dissappointed!

Plate this!

mexiplate

Always on the search for something with alot of flavor that is easy and fairly quick on a weeknight, coupled with will everyone in the house eat it….I was flipping through the March 2014 issue of Paleo Magazine and stumbled across some definitely doable recipes! I read through the two recipes that were meant to be served together called “Salsa Beef and Spiced “Rice” Bowls” and thought, this is too simple!

I got my head around it and started a little improvising in my head, and ended up with the recipe below. I wanted to credit whoever wrote the base recipes, but there is no author cited! So, thank you to Paleo Magazine …for printing those two recipes for inspiration! And here is how I made them my own:

I prepped all my ingredients, the chopping anyway,for both recipes and then just threw them together in their seperate skillets at the same time….

Skillet One – Mexican Beef
Brown 1 pound of Grass fed ground beef in a Tablespoon of coconut oil
Once browned, add:
1/2 medium red bell pepper, chopped
4 medium scallions (greens and whites) trimmed and chopped
4-5 garlic cloves, chopped
Continue to cook in the skillet another 5 minutes.
Stir in 1/2 cup of your favorite fresh salsa
Taste and season with salt and pepper to taste.

Skillet Two – Spiced Mexican Rice
Chop florets of 2 heads of cauliflower in a food processor
Saute cauliflower in about 3 tablespoons of coconut oil along with 1 medium chopped red onion, 5 minutes. Add in 5-7 cloves of chopped garlic as you saute.
Season the cauli rice with:
1 tsp smoked paprika
1 + tsp ground cumin
1/2 tsp chili powder
salt, pepper and up to 1/4 tsp cayenne pepper, or more, to taste
Keep moving this around in the skillet until evenly distributed.
Whish together 1/2 cup chicken broth and 2 tablespoons tomato paste….add to the saute and mix in.
while that is cooking a minute or two, chop a handful of cilantro and toss in. Mix in, turn off heat.
Squeeze the juice of a lime over the whole thing and give it a quick mix.

SERVE IT UP:
Put a good helping of cauli rice on the bottom of the plate or bowl.
Top it with your Mexican Beef…
Add a dollop of home made guacamole (mine is a secret recipe…for now!) or chopped avocado…

we decided it could be spicier…
Next time around I will put a couple of spoonfuls of pico de gallo in the rice and mix in….I think that sounds good!

This whole thing took 30 minutes, start to finish…smells divine! Tastes even better!
I cannot wait to hear how you like it!

And now a word from my Mother!

fritatta

My mother sent me a pic of her breakfast last weekend…she does this from time to time…and it always looks amazing so I post it on instagram and everyone loves it and it gets way more likes than anything of mine, whatever! She is paleo, she will not let me tell her age, but I am 43, and she gets discounted movie tickets! So that is all I have to say about that except how cool is it that she GETS it! She is holistic, organic, natural and paleo!

And because everyone on IG wanted to know, here is her recipe for the fritatta above, and her guest post….so, mother….you are on the internet now! you famous!

Guest Post from Mother:

I understand there are some who are
wanting to make the Sunday morning frittata.
This is a meal that fits many occasions. An easy breakfast/brunch
Or try for dinner on a busy day. Aren’t they all?

Most time consuming thing is grating the sweet potato. “What?” you say.
Yes sweet potato!
Recipe coming up and it is very healthy!
I have a little farm where I grow some of my own vegetables and herbs.
Love that and of course we do it organically !
So here is the frittata using veggies and herbs
a la my farm garden.

Sunday Morning Frittata with Chorizo
the oven does alot of the work for you…..and fast!

Ingredients:

2 tablespoons coconut oil

1/2 -1 lb. chorizo sausage uncooked ( I used veal chorizo)

1 small sweet potato, scrubbed and shredded (about1 cup)

1/2 large yellow bell pepper sliced

1/4 cup of yellow or white onion

8 large pasture raised organic eggs

1 tsp. coconut milk

1/4 tsp sea salt

2 roma tomatoes sliced, (even 9 or 10 small grape tomatoes sliced is fine)

Garnish: avocado slices and fresh chopped herb of your choice, cilantro, sage, basil

the marriage:

Preheat the oven to 350 F.

Heat the oil in an oven safe skillet over medium heat.

Add the sausage, sweet potato, yellow pepper, and onion and sauté apx. 5 min.

(I browned the sausage first, and added the rest for a sauté of 5 min.)

Beat the eggs with the coconut milk and salt, then pour into the skillet and cook for 2 minutes

Just pour evenly, no stirring or turning…….just easy

Arrange the tomato slices in a circular pattern on top of the eggs. (I added1 cup chopped spinach first)

Place the frittata in the oven and bake for 12 minutes.

Serve with the avocado and sprinkle with the torn herb

**I would add some “smashed garlic with sea salt”, we tend to thrive on alot of garlic!

And if you like hot peppers, I would do either of the next suggestions for a little “tickle” for your taste buds.

Just chop one hot pepper, could be cayenne, our personal favorite that we grow, or jalapeño or a small Tai pepper. I seed them mostly and chop finely with sea salt.

Add 8-10 sliced grape tomatoes. Toss some of this on each slice of the Frittata.

Or do all of the above except sauté with 1 teaspoon grass fed butter or oil in a small skillet for a minute and then add 1/4 to 1/2 cup of full fat coconut milk or unsweetened almond milk and stir till thickened slightly. You can add some(grass fed) grated cheddar to this or just spoon it as is over… anything really. Just delicious!

Oh! Don’t ever breathe over a skillet with hot peppers cooking or you will choke a bit and or sneeze, depending on your particular physical make up. Experience is our teacher, right?

I think it took me longer to write out the recipe for you than it did to make it.

So, hope you try this, it will work for any “busy girl for a paleo world”.