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Recipes

Gluten Free, Dairy Free, Berry Scones

Ingredients:

2-1/2 cups Almond meal

1 tsp Corn free baking powder

1/3 cup Coconut oil

1/2 cup Coconut flour

1/2 tsp Sea salt

1/3 cup Coconut milk

1/4 cup flax meal

4 Eggs

2 cups Frozen Berries

2 TBSP Arrowroot powder

1/2 Cup Honey

1 tsp Cinnamon

1-1/2 tsp Vanilla

1 tsp Baking Soda

1/4 tsp Almond extract

Process:

Preheat oven to 350-degrees.
Mix all ingredients well in a large mixing bowl.
Scoop large spoonfuls onto parchment lined baking sheet. Bake for about 20 minutes.
Check after 15 minutes. Smaller scoops will require less baking time, larger will require a bit more.

Coconut (Haupia) and Chocolate Pie

Ingredients:

Ground pecans, enough for a 9-inch pie pan

Unsalted butter, melted

½ cup arrowroot

1 cup So Delicious coconut milk

1 ¼ cup semi-sweet chocolate chips

1 (14-ounce) can coconut milk

1 cup palm sugar (or date sugar)

1 cup water

Process:

Preheat oven to 350 degrees. Using a food processor, grind enough pecans for a 9-inch pie plate. Combine the ground pecans with enough melted butter to hold the nuts together. Press into a 9-inch pie plate. Bake nut crust for 15 minutes. Remove from oven and cool.
In a medium saucepan, whisk together the So Delicious coconut milk, the canned coconut milk, and the palm sugar. In a separate bowl, dissolve the arrowroot in the water. Bring coconut mixture to a boil. Reduce to a simmer and slowly whisk in the arrowroot. Continue stirring over low heat until thickened (about 1-2 minutes).
Divide the coconut pudding evenly into 2 bowls. Mix the chocolate chips into one portion, ensuring that all chips melt completely. Spread the chocolate mixture on the bottom of the pre-baked nut crust. Pour the remaining portion of the pudding on top of the chocolate and spread smooth. Refrigerate for at least 2 hours.
Before serving, garnish the pie with shredded unsweetened coconut and/or dark chocolate.

Notes:

If preferred, palm/date sugar or plain stevia may be added to the nut crust.
Alternative sugars (like in this recipe) will produce a coconut pudding that is the color of coffee-n-cream and will not have the intense sweetness of cane sugar.

Primal Coconut-Orange Pound Cake Recipe

Ingredients:

5 eggs

1 cup coconut milk

2/3 cup good quality orange juice

zest of 1 orange

1/2 cup (1 stick) melted butter

2 tbs honey

1/4 tsp salt

2 tsp baking powder

1 cup coconut flour

Process:

Preheat oven to 350 degrees. Grease a loaf pan with butter or coconut oil and line bottom of pan with parchment paper.
Combine dry ingredients (coconut flour, baking powder, salt) in a bowl, set aside. Add wet ingredients to a separate bowl and use an electric hand mixer (if you have one) to thoroughly combine. Add dry ingredients to wet ingredients and mix until you get a smooth batter.
Pour batter into loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Invert cake onto rack and allow to cool.

Yield: 1 loaf/8 serving

Creamy Macadamia Shrimp

Ingredients:

(Makes 2-3 servings)

1 pound of raw shrimp, peeled and de-veined

1 shallot, chopped

1/4 teaspoon kosher salt (or more to taste)

1/2 cup macadamia nuts

1 tablespoon unsalted butter

2 tablespoons coconut milk

Fresh lime juice to taste

Process:

Puree shallot, salt and macadamia nuts in a food processor until fairly smooth.
Melt butter in a pan over high heat and add shrimp. Sauté one minute then add shallot-macadamia mixture. Stir the shrimp several times while they continue to sauté for three more minutes. Add coconut milk to the shrimp and cook one minute more.
Remove from heat and squeeze a generous amount of lime juice on top to taste.

Dark Chocolate Macadamia Bark Sprinkled With Sea Salt

Ingredients:

9-10 ounces dark chocolate (aim for 85 – 90% cacao), chopped into small pieces

1/2 cup macadamia nuts, roughly chopped

1/4 – 1/2 teaspoon sea salt

Process:

Heat 2/3 of the chocolate in the microwave or on the stove. If using a microwave, heat the choco-late in 30-second increments, stopping to stir vigorously each time. It should take 2 minutes or less to melt the chocolate. If using the stove, create a double boiler by filling a pot with a few inches of water then balance or hold a smaller pot filled with the chocolate just above the water line. As the water gently boils, the steam will melt the chocolate in the smaller pot without burning it. Stir oc-casionally, removing from heat as soon as the chocolate melts completely.
Remove the melted chocolate from the microwave or stove. Add the remaining hard chocolate to the hot melted chocolate, stirring vigorously until it melts as well.
Stir the macadamia nuts into the chocolate.
Line a rimmed dish of your choice with parchment paper or wax paper. The size of the dish will de-termine how thick the bark is. A 2-quart square baking dish makes thicker bark (like in the photos). A larger dish will obviously yield thinner bark.
Spread the chocolate evenly in the rimmed dish. Sprinkle with sea salt. Refrigerate for at least 10 minutes, longer if chocolate isn’t solid yet. Use a knife to cut the bark into squares or misshapen pieces. Store the bark at room temperature.

Fajita Frittata with Avocado Salsa

Ingredients:

1 pound skirt or flank steak, thinly sliced

2 teaspoons cumin

1/2 teaspoon chili powder

1 teaspoon kosher salt

2 tablespoons olive oil

2 cloves of garlic, finely chopped

1-2 poblano or green bell peppers, cut into thin rounds or strips

1 red bell pepper, cut into thin rounds or strips

10 eggs, whisked

1 small bunch cilantro, roughly chopped

2-3 avocados, cut into small chunks

2 green onions, sliced

1 jalapeno pepper, finely chopped (optional)

juice of one lime juice

sea salt to taste

Process:

Season steak with cumin, chili powder and salt.
Preheat oven broiler to high.
Heat olive oil in a 12-inch ovenproof skillet over medium-high heat on the stove. Add steak.
Saute 3 minutes (meat should be just slightly pink) then add garlic and peppers.
Saute 3 minutes more, then add eggs and a handful of cilantro. Stir quickly then turn heat down to medium. Let cook 3-4 minutes, until the egg is set around the edges but still runny in the middle.
Transfer the pan to the oven under the broiler and cook until the frittata is golden and firm in the middle, about 3-5 minutes.
Remove from oven.
Gently mix together avocado, green onion, jalapeno and lime juice. Add sea salt to taste.
Serve with slices of frittata.

Mashed Cauliflower Recipe

Serves 4

Mashed cauliflower tastes like mashed potatoes but with fewer carbs.
Top with chopped herbs and grated goat cheese if you like.

Ingredients:

1 medium head cauliflower, trimmed and cut into small florets (about 6 to 7 cups)

1 to 2 tablespoons extra virgin olive oil

Sea salt and ground black pepper to taste

Process:

Bring a large pot of salted water to a boil.
Add cauliflower and cook until very tender, about 10 minutes.
Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor.
Add oil and reserved water, 1 tablespoon at a time, and puree until smooth. (Or, mash cauliflower with a potato masher).
Season with salt and pepper and serve.

Primal Almond Butter Pumpkin Brownies

Only 5 Ingredients!

Ingredients:

1 cup almond butter

¾ cup mashed pumpkin or other squash, canned or steamed

1 egg

1/3 cup raw honey

1 tsp baking soda

Process:

Combine all ingredients in a bowl. Mix well.

Pour into a greased 8 x 8 in pan.

Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean.

Serves 8.

Primal Pumpkin Pie Recipe

The crust:

1 ½ cups almond flour

¼ cup melted butter

1 tsp sea salt

The filling:

1 ½ cups of pumpkin puree*

3 eggs

1 cup coconut milk

½ cup honey

1 tablespoon arrowroot starch

1 teaspoon vanilla

1 tablespoon pumpkin pie spice

1 teaspoon sea salt

Process:

Prepare the crust: Combine melted butter, almond flour and salt in a bowl and mix well. Transfer to a 9 inch pie plate and press evenly into the bottom and sides of the plate.
Prepare the filling: Combine all filling ingredients into a bowl and mix well. Gently pour the filling into the crust and bake at 350 degrees for 50 - 60 minutes or until the center of the pie 'sets' (is no longer liquidy). Be sure to check on the pie about halfway through. If the crust starts to get too dark attach strips of aluminum foil to the perimeter, covering the crust, to keep it from getting burnt.
Halve 2 small pie pumpkins, remove the seeds, and slice them into large wedges. Rub the wedges with a little oil and roast on a baking sheet in a 400 degree oven for about an hour. At that point you can scoop out the soft flesh from under the skin and puree in a blender and food processor.

Primal Texas Chili

Ingredients:

3 pounds chuck, cut into 1-inch cubes

2 tablespoons tallow, lard or olive oil

2 onions, chopped

4 cloves of garlic, minced

One 6-ounce can of tomato paste

3 tablespoons chili powder

1 tablespoon dried oregano

1 teaspoon sweet paprika

1 teaspoon ground cumin

Optional: cayenne pepper to taste and Tabasco sauce, to serve on the side

Process:

Lightly season beef with salt. Heat animal fat or olive oil in a large pot over high heat. Working in 3 batches, brown beef, about 3 minutes per batch.
Transfer beef to a plate.
Turn heat to medium. Brown onions and garlic, about five minutes. Return the beef to the pot and stir in tomato paste
Cook 10 minutes, stirring frequently, scraping bottom of pot. Add chili powder, oregano, paprika and cumin (and cayenne, if using).
Add 4 cups of water and bring to a boil.
Reduce heat to medium-low; simmer partially covered, stirring occasionally, until meat is tender, about 2 hours.

Raw Tuscan Kale Salad

Ingredients:

1 bunch Tuscan kale (for ex: black or lacinato)

1 cup roasted pine nuts

1/2 garlic clove

1/4 teaspoon kosher salt, plus a pinch

1/4 cup (or small handful) grated pecorino sheep cheese, plus additional for garnish

3 tablespoons extra-virgin olive oil, plus additional for garnish

Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)

1/8 teaspoon red pepper flakes Freshly ground black pepper to taste

Process:

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups.
Place the kale in a large bowl. Roast pine nuts until golden.
Using a mortar and pestle or a knife, pound or mince the garlic, and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl.
Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine.
Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).
Let the salad sit for 5 minutes, then serve topped with the pine nuts, additional cheese, and a drizzle of oil.

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