All tagged paleo

Pumpkin Molasses Chocolate Chip Cookies (paleo, gluten free, vegan optional, low sugar)

Fall is my favorite time of year for baking and these soft, pillowy, pumpkin cookies do not disappoint. They are sweetened mostly with stevia and have just enough molasses added to give them a really rich flavor. I used Guittard dark chocolate chips but if you want them to be sugar free you can use Lily's brand of stevia sweetened chocolate chips. (I was out of them or I would have used them too!) The pumpkin seeds add a nice crunch. The cookies can easily be made vegan by swapping the egg for a flax egg. 

Ranch Chicken Casserole (paleo, gluten free, grain free, Whole30)

I've been making homemade dairy free ranch dressing lately and I had the idea to make a ranch chicken casserole. Originally, I wanted to do a buffalo chicken casserole but I didn't want it to be too spicy for my little girls. A few dashes of hot sauce gave the Ranch Chicken Casserole a nice kick without being too spicy. This casserole is really flavorful and the cauliflower "rice" makes it paleo and whole30 friendly. It makes a big batch so there are plenty of leftovers. Matt and I ate it for lunch several days in a row without complaint! 

Steak and Broccoli Stir Fry with Shirataki Noodles (paleo, gluten free, grain free, sugar free)

I just started using shirataki noodles and aside from zucchini noodles, they are my favorite low carb noodles to use. I first read about shirataki noodles in this article on Dr. Mercola's website and I found them at my local grocery store in the refedgerated section. They have been used in China and Japan for a long time and are made from the konjac plant (devil's tongue yam). Shirataki noodles are 97% water, 3% fiber and very low in calories. They have no digestible carbohydrates at all! They also feed the good bacteria in your gut, help prevent constipation and help to lower blood sugar and insulin levels. They take on whatever flavor you add to them which makes them really versatile. Just make sure you don't grab the soy based shirataki noodles. 

This stir fry is really delicious and very fast to make. Everything goes into one pan which is my dish-washing husband's favorite kind of meal! My daughter Magnolia loves all of the veggies in this stir fry and she gobbled it up and kept coming back for more. Win-win! 

No-Buttermilk Biscuits (gluten free, vegan, nut free, paleo,!)

My sister stopped by a few weeks ago after work and stayed for dinner. It was cold and snowy (yes...spring in Colorado) and I was just reheating leftover chicken soup dinner. We started talking about how delicious our mom's homemade buttermilk biscuits were growing up. She always served them with homemade chicken soup. I think she used Martha Stewart's buttermilk biscuit recipe, which is of course not gluten free.

Creamy Sausage Zucchini Pasta (paleo, dairy free, gluten free, AIP, SCD)

There is a really nice Italian restaurant near our house that Matt took me to when we first started dating. It's very cozy and romantic and they offer all of their pastas with the option of zucchini noodles or spaghetti squash which is amazing! They have a creamy sausage rigate that is to die for. It's really rich and heavy (lots of cream and butter I'm sure) but so yummy. I wanted to create something like it, minus all of the dairy products. I think my Creamy Sausage Zucchini Pasta is equally as delicious and didn't leave a heavy brick in my stomach. This is also a really fast recipe and is a one pot dish. Win-win!

Butter Tart Energy Balls (paleo, vegan, AIP, SCD)

Butter tarts are one of my favorite treats that my grandmother makes when we go to British Columbia to visit. They are also my dad's favorite so there are always a lot of them! They are a traditional Canadian dessert with a flaky crust, luscious buttery filling and raisins. I wanted to recreate that gooey, rich treat without the gluten, eggs and dairy. Obviously, these little balls aren't the same as sinking your teeth into a piece of pie, but they fulfill the same craving for something sweet and rich and they have lots of health benefits!

Cashew Butter Bars (grain free, paleo, vegan)

These cashew butter bars are a cross between a bondie and a breakfast bar. They are really hearty and just sweet enough to taste like dessert. Of course, you can totally eat it for breakfast too! These were a favorite at the farmer's market last summer. We always sold out of them! They are really rich so a little goes a long way. You can substitute any nut butter you like. We also made a variation with butterscotch chips instead of dark chocolate and those were divine as well. 

Avocado Green Goddess Dressing (AIP, Paleo, Vegan)

Nothing makes a salad more appetizing than a creamy, dreamy salad dressing. Most creamy salad dressings are packed with dairy and hydrogenated oils which I try to avoid. This Avocado Green Goddess dressing is made with avocado, coconut milk, tons of fresh herbs, lemon juice and white wine vinegar. Clean and delicious! 

Cinnamon and Thyme Butternut Squash Fries (Vegan, AIP, Paleo)

These little babies turned out absolutely delicious! They were slightly crispy and not overly sweet like sweet potatoes fries can be. The sweet and savory combination of cinnamon and thyme was perfect. It definitely didn't hurt that I served them with slow roasted pork shoulder in homemade bbq sauce (a recipe I will be posting later this week!). Stay tuned! In the meantime, make some butternut squash fries. You won't be disappointed! 

Crockpot Chipotle Chicken Chili (gluten free, vegan and paleo options)

This Chipotle Chili is packed with colorful vegetables, smokiness from the chipotle chili powder and smoked paprika and just a little bit of heat. Of course, you can make it as spicy as you want but I make mine pretty mild for the little girls. If you prefer a paleo chili, add more chicken and omit the beans and high cooking time. If you want a vegan chili, omit the chicken and add more veggies. Top with a sprinkling of cilantro, dollop of sour cream and grated cheddar cheese if you eat dairy. 

Sausage and Spring Vegetable "Pasta"

Spring is here and we have basil and parsley popping up in our garden which makes me so happy. Our pear trees are budding and our perennials are starting to fill out. I love the transition from winter into spring! In the spirit of spring, I've been making light, fresh dinners like this zucchini "pasta." I used my trusty julienne peeler to make zucchini noodles and grabbed some fresh herbs from the garden. This dinner only takes about 15 minutes which is faster than takeout...and a lot healthier!