Prosciutto Cotto Brussels Sprouts

Tweet this!
Heads up: You can make this recipe solely using CostCo ingredients. Yeah, you're welcome.

When I found a large quantity of prosciutto for sale at CostCo, I purchased it without hesitation. It took me a bit of brainstorming to figure out how to use it, though. Oddly enough, as it turns out, I don't love raw prosciutto as much as I love, say, salami and ALL OTHER MEATS. 

Alas, there are no wrong answers in brainstorming (according to 30 rock), so I quickly figured out how to deal with this prosciutto dilemma: cook it.

In Italian, this is called serving it as Prosciutto Cotto. The resulting amazingness is thin and crispy, almost like kettle cooked chips, but with a major burst of smoky ham flavor kind of like - wait for it - BACON! Now, you know I don't just compare things to bacon lightly, because bacon is my jam (speaking of - have you ever made BACON JAM?).

Combine that deliciousness with toasted brussels sprouts and you will be amazed. You're not even stuck with that nasty brussels sprouts smell because all you're getting a whiff of is delicious, decadent prosciutto cotto.

Prosciutto Cotto Brussels Sprouts
Ingredients:

• 1 1/2 cups brussels sprouts, rinsed and ends cut off
• 2-4 slices prosciutto (you know, depends on how much you LOVE IT)
• 1 tbsp olive oil 
• Cooking spray
• Optional: 1/4 cup walnuts

Directions:

1. Cut or rip prosciutto into small pieces, approximately 1-2 inches long and a half inch wide (this doesn't need to be exact - they just need to be bite size!)
2. Spray a pan and cook on medium-high heat until prosciutto pieces are crispy. Remove prosciutto from heat and set aside.
3. In the same pan, combine olive oil and brussels sprouts (and walnuts if you are using them) and cook for 8-12 minutes, until brussels sprouts are becoming soft and browned on the edges. 
4. Add prosciutto and cook for another 1 minute, then serve.

Coconut Paleo Protein Pancakes

Tweet this!

I was still sleeping at 8am when my husband walked into the room and said, "I'm going to the store for milk. Do you want anything?"

And I did. I sure as hell did. I must have been nose deep in some culinary dreams, because I sprang out of bed with visions of paleo pancakes swimming through my head. I had almost everything, you see, but a few things would make it perfect.

You know, the good things. Like dark chocolate and maple syrup.

And so off I went, makeup-less and crazy haired, glasses smooshed to my face, because I was AWAKE now that pancakes were in the mix.

They did not disappoint.

Coconut Paleo Protein Pancakes
Ingredients:
1/4 cup Coconut Flour
1/4 cup + 1 tbsp Coconut Milk
2 eggs
2 egg whites
1 tbsp flax seed
1/2 scoop protein powder (appx 1.5 tbsp)

Directions:

1. Combine all ingredients in a blender and mix until well combined.
2. Grease a cooking pan with coconut oil.
3. Pour in a bit at a time and cook uncovered over medium-high heat. *If you are adding blueberries or fruit, add it now, after you've poured the batter* 
4. Once you see bubbles appear, carefully flip with a small spatula. The top will be a bit liquidy still as you flip, so do it decisively! It's alright if a bit of it spills- just use the spatula to move your pancake around and pick it up!
5. If you are adding chocolate or something else that is melty, add it on top now!
6. After another two minutes, check the bottom of the pancake. When it reaches your desired darkness, serve.
7. TOP THAT SCHTUFF WITH MAPLE SYRUP, OBVIOUSLY.

Paleo Cinnamon Roll Almond Butter

Tweet this!

I've been in the Vitamix club for almost a year now. I've done smoothies and ice creams galore, but I haven't been particularly adventurous until now.

Then again, is almond butter adventurous at all? It seems a lot of people have already done this.

BUT DID THEY MAKE IT TASTE LIKE A CINNAMON ROLL?

I got the pro tip from my friend Diane. She suggested freezing the almonds before blending, so that they are cold when you start. Since the Vitamix has such a powerful blade, it can overheat and turn itself off if things get too hot. So, freeze I did. And it worked like a charm.

I also added coconut oil to this recipe. I don't think it is necessary, and I have seen many, many recipes that do not use any oil at all (because nuts have a natural oil of their own that is released during blending). So, if you're not a fan, feel free to omit.

But, including it in this recipe will make your almond butter creamier and smoother, and shoot, it will just taste awesome. Not to mention that coconut oil has some crazy good benefits for your digestive system and skin. The only reason not to include it is if you are limiting your calories and fat. But, let's be real, if that's the case, why on earth are you eating nut butter?!?!?!

[This coming from a paleo afficionado... take it with a grain of salt]

^Speaking of salt, there is a sprinkle of sea salt in this recipe. Another thing you can omit, if you are limiting sodium (which I generally encourage, so go right ahead). It is a very small amount, though, and it truly does bring out the sweetness and flavor.

DID I MENTION HOW CREAMY THIS STUFF IS? It was so difficult to exercise self control as I scooped it out of the vitamix and into a jar. Thankfully, there were a few tablespoons that didn't quite fit into the jar...

Well, you know what happened to those ones ;-)

Paleo Cinnamon Roll Almond Butter

Ingredients:

• 3 cups of almonds, frozen beforehand
• 2 tbsp coconut oil (I used Carrington Farms)
• 1 dropper full of Vanilla Stevia Drops (or 1/2 tsp vanilla extract and a sprinkle of sugar or stevia)
• 1/8 tsp salt (just a sprinkle!)
• 1 tsp cinnamon

Directions:

1. Before starting, melt coconut oil in a microwave-safe container, so that it is in liquid form instead of solid. It should take about 30-40 seconds.
2. Place almonds in the blender. If you are using a vitamix, follow these steps: (1) Turn the vitamix on, on level one. (2) Immediately turn the dial all the way up to 10. (3) Then quickly turn it onto high. (Doing this quickly will help it from overheating - thanks again to Diane for the tip!)
3. Use the tamper (like a long stick - or if you don't have one, use a sturdy plastic spoon/spatula) to help push the almonds down as they quickly turn from nuts into a meal/flour and eventually into a buttery paste. It took me about 3 minutes.
4. It will start to look like thick almond butter. At this point, add the coconut oil, vanilla, salt, and cinnamon, and then turn the blender back on and continue to tamp/mix it for another minute or two.
5. Turn the blender off. Taste test and adjust sweetness/cinnamon/salt to your preferences.
6. Use a spatula to scrape the almond butter out and into a jar.

Notes:

• As far as I can tell from reading around online, this should last about two to three months if kept in the fridge. Good luck keeping it around for that long, though...
• This fit almost perfectly into a 12 ounce mason jar, with just a few tablespoons left over for you to use on something as a reward for your hard work :)
• Special ingredients used in this recipe: NuNaturals Vanilla Stevia Drops (these are amazing in baked goods, smoothies, coffee, you name it!) and Carrington Farms Coconut Oil.
• If you don't have a tamper, get one here for only 14 bucks! It makes such a difference!

WHAT ABOUT YOU?

• Do you have a special nut butter concoction you make? Any other secret ingredients? I am dying to try one with raw cacao powder, but I am worried it would be too rich for me to enjoy! 

Paleo Chicken Tenders

Tweet this!

There have been some frozen chicken breasts sitting in my freezer since we moved in. I can't tell you how many times I almost thawed them for dinner, but I kept changing my mind. Chicken is boring, right?

Wrong. CHICKEN TENDYS. I miss them. But, I'm not interested in breaking paleo for them, because it makes me cranky when I break my own rules. So, what's a girl to do?

Well, after these popcorn shrimp and another experiment making fish and chips, I finally got the hang of paleo-ifying fried, breaded yumminess. It's really not even that hard, yet the result was so insanely satisfying. So good, so filling, and so good for you. 

I'm not going to bore you with some philosophical mumbo jumbo because your time is running out and you seriously need to make these.

Enjoy.

 

Paleo Chicken Tenders

Adapted from: Generation Y Foodie
Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup almond meal
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp garlic powder 
• 1 egg, beaten
• cooking spray (i used coconut oil)

Directions:

1. Preheat oven to 365
2. Cut chicken breasts into chicken tender sizes. I cut each one in half length wise so they were each about  1-1.5 inches wide. 
3. Mix together all remaining ingredients except egg and cooking spray. 
4. Coat the chicken in egg and then with almond meal/spices.
5. Bake for 15 minutes, then flip and bake for another 10 (25 total).

WHAT ABOUT YOU?

• Any other junk/comfort food you'd like to see paleo-ified?
• What's your favorite fast food chain, and your favorite thing on their menu?

Paleo Turkey Lettuce Wraps

Tweet this!

As soon as we moved into our new home, I made a point of stocking the fridge with healthy ingredients and getting the kitchen set up immediately. I wanted to set us off on a healthy foot by cooking our first few meals at home instead of going out and exploring the nearby restaurants. We have all the time in the world to explore, but what we do in the first few days seems like it will create a habit for us.

I wanted that habit to be a good one. 

Our first night, I filled the house with the aromas from this recipe. It's delicious, spicy, and full of asian flair. Kind of like a way healthier version of P.F. Changs' Chicken Lettuce Wraps (don't tell them I said so...).

Paleo Turkey Lettuce Wraps

Servings: 4
Prep Time: 10 minutes
Cook time: 20 minutes
Ingredients:

• 1.25lb ground turkey breast, lean
• 2 tbsp sesame oil, divided
• 2 tsp fish sauce, divided
• 2.5 tbsp liquid aminos or coconut aminos, divided
• 1 tbsp sriracha
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 head of small romaine (they are about half the size of normal romaine)

Directions:

1. Combine ground turkey, 1 tbsp sesame oil, 1 tsp fish sauce, and 1 tbsp aminos in a pan on medium heat. Break into small pieces as it cooks and stir frequently.
2. Meanwhile, rinse romaine and then cut off the white part of it that connects them. Dry with a paper towel and set out in a bowl or on a plate for serving.
3. Make the sauce! In a small ramekin, combine 1 tbsp sesame oil, 1 tsp fish sauce, .5 tbsp liquid aminos, and 1 tbsp sriracha.
4. Season turkey with salt and pepper and stir, then remove from heat and set out in a bowl.
5. Serve! Place a few tablespoons of turkey inside each romaine wrap, and then sprinkle with the sauce (do this sparingly if you are sensitive to heat - it is spicy!).

Note:

• If you are really spice-sensitive, try reducing the amount of sriracha in your sauce.

MAKE THIS: Paleo Asian Pork Balls with Green Beans and Sriracha

Tweet this!

I post a lot of recipes on here that I've created, but I do manage to follow someone else's recipe once in a while. It takes a lot of patience, but occasionally I make it happen. I recently tried out these Paleo Meatballs, Asian Style and my mind was kind of sort of blown. There are a few prep steps involved, but it was very easy, and everything turned out perfectly.

The second time I made them, as is probably true to my character, I refused to use a recipe and winged it. I ended up with something that was similar, but not the same as Stupid Easy Paleo's version. I altered one ingredient, and the amount of added flavor is less, so you end up with a meat ball that still retains its Asian influence, but does so a bit more subtly.

I served it over green beans tossed in olive oil, salt, and pepper (K.I.S.S.<--if you don't know what that means, I'm sorry, we can't be friends) and with a side pool of sriracha.

Did I mention sriracha? It is the perfect sauce for this recipe, because it is simultaneously hot and sweet.

Paleo Asian Pork Balls with Green Beans and Sriracha

Recipe Adapted From: Stupid Easy Paleo's Paleo Meatballs, Asian-Style
Prep Time: 20 minutes
Cook time: 25 minutes
Servings: 20-24 meat balls, I serve 4 to each person (but my husband always ends up eating 6 or so)
Ingredients (for pork balls):

• 2 pounds ground pork (turkey works too)
• 1 tbsp sesame oil
• 1 tbsp liquid aminos 
• 1 tsp fish sauce
• Sprinkle of sea salt
• 3 stems green onions
• 2 tbsp coconut oil, for browning

Ingredients (for green beans):

• 1 lb of green beans
• 2 tbsp olive oil or melted coconut oil
• salt and pepper, to taste

Directions:

1. Preheat the oven to 375.
2. Rinse and chop green onions.
3. Combine ground pork, sesame oil, liquid aminos, fish sauce, sea salt, and green onions in a large bowl and mix well with clean hands.
4. Form into small balls, about 1 to 1.25 inches in diameter. I used an ice cream scooper the first time, but ended up just winging it. If you go for bigger ones, cook them for a few minutes longer than suggested. If you go for smaller ones, cook for a few minutes less.
5. Heat coconut oil on medium in the largest pan/skillet you own. 
6. Slowly and carefully place the pork balls into the oil, fitting in as many as you can manage without crowding them so much that they touch each other. (Note: You may have to brown them in two shifts if your skillet is not large enough)
7. Use a spatula to turn them a few times as they cook, so that you brown them all the way around (or as close as you can get).
8. Place on a parchment lined baking sheet and bake in the oven at 375 for 10-12 minutes. 
9. While pork balls are baking, steam the green beans and then toss in a large bowl with olive oil, salt, and pepper. 
10. Serve pork balls over green beans, with a side of sriracha or your sauce of choice.

WHAT ABOUT YOU?

• What are your favorite paleo recipes? I want to try them!