Hazelnut scones

1 cup soaked and dehydrated hazelnuts(for easier digestion).  I buy hazelnuts and soak them for 8 hours then dehydrate them until they are dry. Then I grind it using my food processor until it's "meal" consistency.

1 pastured egg

1/4 teaspoon aluminum-free baking soda

1/4 teaspoon gluten-free vanilla

2 tablespoon raw honey

1/8 cup Spectrum shortening, softened

a dash of sea salt


Mix everything and then scoop them on a parchment-lined baking sheet.  Bake at 350 for about 15 minutes but check often.  It's done when you check with a toothpick and it comes out clean.

We really liked this. It tastes a little bit like Nutella!  Next time I make it, I will add raisins or cherries.

Paleo/SCD banana bread

1 cup almond butter (or cashew butter)
2 eggs
1/2 teaspoon aluminum-free baking soda
2 tsp gluten-free vanilla
3/4 cup raw honey
1 ripe banana

Mash the bananas. Mix everything.  Put mixture in a square greased pan.  I used a glass pyrex lined with parchment paper.  Bake at 350 degrees for 30-40 minutes or until inside is cooked.  Check with a toothpick or a knife.  This comes out sweet so if you want less sweet, use more almond butter and less raw honey.

Paleo chocolate cookies again

I made these twice now because they were a big hit at my house. I've had to hide some just so I can eat one!  This was a recipe from http://howtoeatandlive.com/2012/02/paleo-chocolate-chip-cookie-recipe/.

By this way, this recipe is egg-free, great for those who are avoiding eggs.  This was the best paleo chocolate chip cookies I've ever had.   I think the picture speaks for itself!

Simple Paleo lunch

Bacon, eggs and curry cabbage.

The eggs were from the farmers market.   Can you see how dark the yolk is?  These eggs were from chickens that were cage-free, free-range and mostly foraged on their own and ate very little grains.  They have a wonderful taste, not bland like supermarket eggs and definitely healthier for you because they are high in omega-3.  The cabbage was chopped up and cooked with duck fat, almond milk, sea salt, black pepper and curry powder.

Anyway, just a quick, easy meal to prepare when you're in a rush!

Almond Butter Chocolate chip cookies (paleoish)

 
Ingredients:

1 cup of almond butter
Enjoy Life chocolate chips, as much as you want
1/2 tsp baking soda
2 eggs (I used duck eggs)
Several teaspoons of dried coconut
1 tsp lemon juice or apple cider vinegar
3 tbsp. Spectrum shortening (I didn't melt it)
4 packets of Truvia. If you use honey, you will have to adjust the amount of almond butter.

Preheat oven at 350 degrees Fahrenheit.  Mix all the ingredients together. Make into small balls, these get bigger as they cook.  Put them on a parchment paper-lined baking sheet.  Bake for 10 minutes or so, just keep checking.  You should take them out when they're still a little soft, that's a given for cooking with nut.  They will get harder but will still be chewy enough.

I hope you like them!  My 4-year-old child ate 6 in one sitting!

Paleo Stir-fry

I like to make stir-fry with leftover meat from the day before.  This time we had plenty of pheasant.  .

Ingredients:  

*I'm eyeballing as usual so please bear with me.

1 package of yam noodles (they sell this at Whole Foods or other health food stores)
Coconut aminos, about 1/8 cup
Sea salt to taste
Ground pepper to taste
Sesame oil, maybe about 1 tsp (optional)
Leftover pheasant meat, removed from bones and diced (you can use chicken, beef, pork, etc)
1 bag of stir-fry veggies
Duck fat (or any animal fat)

Boil yam noodles for however long the package tells you. Drain and then rinse. Heat up a large frying pan or wok with duck fat or any lard you have. Saute meat, then add veggies.  Then add the noodles and everything else. Stir around for a while.  Serve warm and enjoy!

Almost paleo chili

Okay so this is not completely paleo, but it's GAPS-friendly if you're in advanced stages.  I added some sprouted red lentils to this recipe. I soaked and sprouted them myself.  You can omit that to make it paleo.

Please bear with me as I am once again not sure as far as the exact amounts of spices and such that I used. I always eye ball these things.

The veggies don't need to be perfect. If you want them chunky, then just cut them up in whatever shape or form you like, no need to dice them.  It's all good.

Ingredients:

1 pound grass-fed ground beef
Diced onion, half of the onion
A few cloves of garlic, smashed
1 tsp sea salt
1 TBSP cumin
1 TBSP all spice
1/2 TBSP cocoa powder
a cup of beef broth (I made it from beef bones)
1/2 cup of water or so
black pepper
Trader Joe's chipotle salsa, about 1/2 of the bottle or less if you don't like it too spicy*
Tomato paste (I used 3 ounces)
2 TBSP beef tallow (I made this one too) or coconut oil or any other good quality animal fat
I large green bell pepper, cut up/diced
1/2 cup of sprouted red lentils (optional)
1 medium zucchini, peeled and diced added at the end

Heat casserole and add the tallow.  Saute the onion and garlic, don't burn them!  Add the beef and brown it.  Add all the other ingredients and stir.  Come to a boil and then turn it down to simmer for about 90 minutes or so.  Make sure it's covered during this time.

*Trader Joe's Chipotle salsa says it's medium hot. It tastes mild to me though but maybe that's because I like spicy food. Anyway, just be careful with this if you're not a big fan of spicy.

Enjoy!