Wednesday, June 20, 2012

Popeye's Meaty Muffins

Does that sound good or weird? I'm trying to be creative, here! These muffin's are the farthest thing from the bakery. Instead, they have spinach, ground beef, and eggs and are contained in perfect single-serving muffin cups. This recipe is great left over, hot or cold, and easy to grab on the go. I think popeye would approve.

  • 3 16oz bags frozen chopped spinach, defrosted and excess water squeezed out
  • 1/2 tablespoon coconut oil
  • 1/2 medium onion, diced
  • 1 1/2 lbs ground beef
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 3 large eggs
  • Be sure to squeeze ALL the excess water from the defrosted spinach. When you think you have squeezed all the water out, keep squeezing! Watery spinach = mushy muffins = sad Popeye
  • Heat a large skillet over medium-high heat and melt the coconut oil. Toss the onion in the pan and saute until translucent, about 5 minutes
  • Crumble the meat into the pan, add the garlic, salt, black and cayenne pepper, and cook until the meat is browned. Stir in the spinach until it's combined. Set aside to cool for about 15 minutes.
  • Mix the eggs in a small bowl with a fork, and when the meat is cool, add the eggs to the meat. The easiest way to combine everything is with clean hands.
  • Place muffin papers in a 12-count muffin pan. Pack the batter into a half cup measurer then transfer it into the muffin pan. Use your hands to pack the spinach tightly into the muffin paper.This process is messy. 
  • Bake at 350 for about 40 minutes, until muffins are set.
  • Store covered in the refrigerator.

Recipe from Well Fed

Monday, June 18, 2012

Silly Burgers

When I try to explain how it feels to eat a burger without a bun...


Paleo is amazing, but let's be honest, it is not easy to eat a paleo burger with your hands!! I tried and failed multiple times this weekend. It just ends up a mess unless you fork and knife it.

Friday, June 15, 2012

Noms from Mexico

We enjoyed some phenomenal meals in Cabo. Although we did not stick to strict Paleo while on vacation, the fresh choices that are readily available in the Baja peninsula made it easy to feel good about what we were eating. 

 Flora Farms had a wonderful fresh market and we enjoyed Sunday brunch there. Everything they serve they grow on their organic farm!

Fresh squeezed orange juice, farm greens salad, farm-raised eggs, and potatoes. We also had fresh ham, sausage, pancakes, and pastries.

I fell in love with Los Tres Gallos. Very authentic and fresh!  The owner uses his grandmothers recipes and says he makes everything with love.

I felt ok eating these corn tortilla chips because I saw them being made in front of my eyes by a little lady that had been making them for generations. the most amazing sauce I have ever tasted. Dairy/Soy/Gluten/Sugar free!

 Caprese Salad at Morgan's Encore

Chilaquiles at Rancho Pescadero....maybe my new most favorite place in the world . Not Paleo but well worth it.

 Fruit and coffee on our balcony

Beet Salad at Rancho Pescadero. Dinner on the beach our last night

Homemade linguine and shrimp appetizer

Catch of the day

And S'Mores on the beach! (big cheat)

My mentality on indulging in non-Paleo foods is this: do it mindfully. If it is made from scratch by someone you love, is part of an experience that you don't want to miss out on, or just plain worth it, you're NOT gonna die if you let yourself cheat a little. Would I normally eat a S'More? NO! But when am I going to be at a bonfire in Baja Sur again?? I would feel a lot worse about eating a pint of Ben and Jerry's ice cream than eating a homemade mango sorbet where the mangos were picked from the trees you are sitting below while you savor every...last...bite. (that happened too)

Have a wonderful weekend loves!

Thursday, June 14, 2012

Paleo Chocolate Coconut Birthday Cake

Hello friends! I am very sorry for the extended absence. A lot has been happening outside of my little Paleo kitchen and I have not been good at updating the blog. While I was away, Tim and I went to Mexico and got engaged! I could not be more thrilled. I promise to post MUCH more often, and I promise I won't talk wedding 24/7 (that already happened with my Pinterest).

This recipe was for my Mom's birthday back in May. She was coming up to visit for her birthday, and I wanted to do something special for her to celebrate! I had never really made a cake in my life, so I figured my first shot may as well be Paleo! It turned out absolutely delicious. Very rich and decadent! The cake turned out very moist and the frosting is creamy and coconutty.

Chocolate Coconut Birthday Cake

Makes one 9-inch double-layer cake. Ingredients
10 eggs
1 cup raw organic honey
1 cup coconut oil
2 Tbsp vanilla extract
3/4 cup coconut flour, sifted
1/4 cup unsweetened cocoa powder
1 tsp sea salt
1 tsp baking soda
Creamy Coconut Frosting (makes 3 cups)
1 cup unsweetened full-fat coconut milk
1/2 cup raw organic honey
pinch sea salt
2 Tbsp arrowroot powder
2 Tbsp water
1 1/4 cups coconut oil, melted over low heat
  • Preheat oven to 325 degrees F.
  • Prepare two 9-inch round cake pans by lightly coating with coconut oil. I also added a bit of cocoa powder so that they had a light, even coating of cocoa.
  • Add dry ingredients to a small bowl, stirring to combine.
  • Add wet ingredients to a large bowl, using a hand mixer to blend thoroughly.
  • Add dry ingredients to wet ingredients and continue mixing for 2 minutes. Don't skimp on the 2 minutes or your cake won't be airy.
  • Evenly divide batter between the two prepared pans. Don't worry that your batter is too thin, it isn't.
  • Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Let cakes cool slightly in the pans, then remove and cool on a wire rack.
  • To make the frosting, in a medium saucepan over medium heat, bring coconut milk, honey, and salt to a boil, stirring with a whisk to combine.
  • Decrease the heat to low or medium low and simmer for 8-10 minutes, stirring frequently.
  • In a small bowl, combine arrowroot powder in water, stirring to make a paste.
  • Increase the heat to medium high and add the arrowroot paste to the coconut mixture, whisking constantly until the mixture thickens, about 30-60 seconds.
  • Transfer the mixture to a large heat-resistant mixing bowl and very slowly blend in the coconut oil using a hand-held mixture until smooth.
  • Place in freezer for 30-35 minutes until the frosting solidifies and turns opaque white.
  • Remove from freezer and whip with a handheld mixture until it becomes thick and somewhat fluffy. 
Build It
  1. Place first layer upside-down on a cake plate so the flat side is up. Frost.
  2. Place the second layer on top with the rounded side up. Frost the top and sides.
  3. Sprinkle with toasted coconut flakes (optional). Chopped nuts would also be great.  
Look at my beautiful mommy and her cake!