Every. Single. Recipe. S’Mores Bars!

smores bars
What the heck!
So I made these a couple of week ago…and if you are in the market for something ridiculously sweet and rich, this is the concoction for you! And the best part about this recipe is that I finally got a shot at making marshmallow creme…which is so cool to do and way better than that jarred crap!

ganache So the idea here is three layers.  First is the Graham Cracker Crust, which is fairly straightforward.  Smells lovely!  (Not sure if it really rings of graham, but a nice flavor nonetheless!)  Second is the Ganache (and, ahem, who doesn’t like a dense layer of chocolate)!

Be sure to allow time for the crust to cool.

And once you pour the chocolate, give enough time for that to cool as well.

While that is cooling, you can embark on the Marshmallow Creme…marsh creme 2
which is like a super impressive magic trick!  It comes together so nicely….just keep beating!  You will be amazed!  And then?  You get to whip out the torch you never get a chance to use!!!  Wahoo!!!!

marsh creme
And I am willing to bet you cannot keep from taking more bites of the creme!  I am not even a huge marshmallow person, but this is so fun, and delicious! Ha!

Anyway, just glob it on to the ganache and spread it around.  There is plenty!  Then torch it!!

And now you have to put it all away….in the fridge, and truly, leave it overnight if you can.  Pull it out in the morning to cut (breakfast!!!).  I used a good serrated knife…I rinsed it off between each cut.  Use your big muscles, the knife will go through!!  But do cut it while it is good and cold.

These are super rich, a little goes a long way!  So cut small pieces.  I had to take a big container of them to the office (to get them out of my face!!)  and they devoured them…!

smores bars 2
I think these would be so much fun for a party!  They are impressive to look at, super delicious, can be stretched by size of bites, and can be made ahead of time, just keep them in the fridge.

Another amazing pile of sweetness from Clean Eating with a Dirty Mind!  Fun stuff!

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Every. Single. Recipe. – “Better Than Box Brownies” – First Crack

Of course I would gravitate to chocolate brownies with a first crack at this book!  Page 110 has a lovely, simple but very rich recipe for brownies….Clean Eating With A Dirty Mind does not dissappoint here.brownies

Barajas uses this recipe as a base in several things throughout the book. A little deeper in she puts it in a skillet for a brownie sundae that I will be putting together when I make her ice cream, etc., however, seeing that my usual brownie pan was otherwise occupied, I went ahead and cooked the brownies in the skillet…which was a win! Because I greased the pan with Kerrygold Butter….and added a nice buttery tone to the edges of the brownies!
These are easy and delicious, definitely will be a repeat!
skillet brownies
Let me know if you give this one a try, and any ideas you have for it!
I think a sprinkle of cinnamon would be my twist on it…I am a sucker for cinnamon in chocolate. Eat up!

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

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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.

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!

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!

Raw Veggies with a Sweet Tang

raw veg

Friday night my daughter and I spent doing all things water polo. Her team was dominating! So we got the late start on the games for Saturday. These tournaments last all day and you always end up eating someplace you probably shouldnt! So I though i would throw together something that would travel easy…and be healthy! Plus a few of her teammates are always starving and like healthy foods if you bring them!

A few months ago I had a few bites of a raw broccoli salad that, although I typically do not care for the little raw trees, tasted great! Because of a creamy little dressing with a sweet tang to it! I decided Saturday that would be my inspiration.

I whipped up this salad Saturday morning and took a bucket of it to the games, where the girls devoured it! It was really good! So yesterday I did it again, and have been munching on it breakfast, lunch and dinner!

Here’s the scoop:

Chop up your favorite raw veggies to smallish bites and pile into a bowl. I used:
1 carrot, sliced into coins
3 broccoli crowns, small chop
1 head of cauliflower, small chop
a handful of radishes, sliced
3 inches of Daikon, sliced into little sticks
2 slices of red onion, diced small

then I threw in a little fruit, optional of course:
handful of grapes
handful of blueberries

I think some dried cranberries or raisins would be nice here!

I broke up a handful of fresh pecans as well.

Mix up a quick dressing of:
1/3 cup of homemade mayo
2 Tbsp light raspberry balsalmic vinegar (any light vinegar will work)
1 tsp raw organic honey
a small pinch of salt
Whisk away!

Pour the dressing over the salad and toss, toss, toss. Let it mingle a while, the flavors just keep getting better….toss every once in a while. You can put it in a container with a lid and just give it a shake from time to time….keep it chilled.

This morning I had it for breakfast with bacon crumbled over the top!raw bowl

And, that’s Lunch

and thats lunch

All right, one last one for today.
Lunch kind of just happened today, but happened really well!

So, I posted earlier about a little cucumber veggie salad that I like alot made with chopped veggies, mayo, Sunny Paris Seasoning, fresh garlic, S&P and a little vinegar. Well, the nice thing about that mix is it gets better as it sits, and I had a little (very little!) left over last night, and I kept it! I decided to make a salad at lunch and a sweet potato and a little leftover grilled chicken.

I just made a salad with spinach and lettuce leaves. Added a little more veggies (more radishes, carrots, a stalk of hearts of palm) and a tiny bit of organic feta cheese (goats). I hit the whole bowl with a small dollop of mayo, a little more vinegar, and dumped the remainder of last nights salad on top! mix mix mix . wow and WOW! look at that plate! I sort of went into a trance while I was eating away, ended up not even eating much of the chicken and of course devoured that tater!

So this I guess is kind of a recipe? More of a guideline of how quick and easy paleo lunches can be! Keep easy things on hand like leftover proteins, lettuce, fresh organic veggies, and a fresh jar of your home made paleo mayo at all times!

Hope you like my pretty plate, I know I did!

A Little Green

dressedchopveggiesdressing

My sister-in-law posted her amazing avocado dressing recipe the other day and I tried to do something similar because, let’s face it, I love anything avocado! The cool green creaminess just sings in everything!

So at lunch yesterday I was just standing in front of the refrigerator, doors open of course, pondering what to throw together in a short time frame. My eyes kept going to the spinach, so spinach salad was in the works. I started with this Avocado dressing in the bowl and built the salad on top, gave it a toss and ate it with a baked sweet potato, just perfect!

Here is what happenned in the bowl:

Mashed about 1/4 of an avocado with some salt and some fresh garlic paste. (One bud of garlic, smashed, flatten and smear onto the cutting board with the side of your knife until it is almost invisible! scrape it up and pop it in the bowl! I added the juice of one lemon and a tablespoon of olive oil. I also put in about 1/2 tsp of Sunny Paris Seasoning from Penzeys (this stuff? you have GOT to have it in your pantry!).
Now wisk away…..until creamy and smooth.
I threw a big handful of spinach on top of the dressing along with some of my favorite chopped things like tomatoes, cukes, radishes, grapes and some chopped pecans.
I tossed it all until the dressing touched everything, and inhaled it!!!!!

This was super easy, and so flavorful!
Give it a try…and let me know what you think!

Here I am!

This is my first time to write a blog….set it up…wishing my teenager was here to do it way faster than I can!  So I decided I needed a place to jot down more detail about this adventure I am on down a Paleo/Primal path!  I have been tinkering with Paleo for about a year and a half now, and have learned when I stick to the plan, I feel great!  I look great!  And when I stray, well, it is not pretty, and I trudge may way back to what is delicious and healthy for me.  I started my Paleo Journey to help with my Hashimotos, alot of arthritis issues, and feeling miserable, as well as weight issues.  I will post the story later, now to the food!  So.  First post!  Here I am!  (crickets…..)  The photo here was breakfast this morning…really simple and easy to take with me as I am a working mom…I usually grab my breakfast and eat at my desk once I am settle, deleted a bunch of junk email, you know.  Hard boiled eggs…that’s easy, right? Nestled in my little lunchbot with some avocado and tomato (a quick spritz of lime juice and sea salt on top) and some leftover pumpkin spice mini muffins from last nigh.  Yes…i will get that recipe up here this week, too delicious not to share!