Sunday, September 30, 2012

Paleo Apple Cinnamon Cookies

The weather today was glorious! The sun was shining but the air was just crisp enough to throw on a scarf on my way out the door.  Have I mentioned how much I love fall? I wish this weather stayed put for longer.

These cookies are very simple to make, and are not very sweet at all (in a good way). My fiance said that these would be great for breakfast, too! I may have to see if his theory holds true tomorrow morning. I love the soft and nutty flavor, and these would be perfect to enjoy with a cup of coffee or tea.

2 large apples, cored and cut into eighths (the sweeter the better)
2 cups blanched, slivered almonds
2 tsp coconut oil, melted
2 tsp vanilla extract
1 Tbls of cinnamon
1 Tbls of honey (use more for a sweeter cookie)
1 cup finely shredded unsweetened coconut
A pinch of salt
3 large eggs, lightly beaten
1. Preheat the oven to 350 F.
2. Using the shredder disc in a food processor, shred the apples
3. Measure out 2 cups of shredded apples and set aside in a large bowl
4. Replace the shredding disc with the regular chopping blade in the food processor and add the almonds, cinnamon, vanilla, and melted coconut oil.
5. Pulse everything until it is coarsely ground
6. Combine the apples, almonds, coconut, and salt in the largebowl and stir to combine
7. Add the eggs and honey, stir everything until it is mixed evenly
8. Use a small ice cream scoop (or a large spoon) to evenly place the dough on a parchment-paper lined cookie sheet. *The parchment paper is important, it will stick to your cookie sheet if you don't.
9. Lightly flatten the dough into evenly sized cookies with your hands.
10. Bake for 25-30 minutes, rotating cookie sheet half way through, take them out when the edges begin to brown and your house smells like heaven
11. Cool on a rack for 20 minutes before enjoying.

Recipe adapted from NomNomPaleo

Friday, September 28, 2012

Paleo Pumpkin Turkey Chili

Fall has arrived in Chicago! Which means the return of comfort foods, trips to the apple orchard and pumpkin patch, and a lot more cooking in my Paleo kitchen. After a crazy busy summer, I am really looking forward to a slower pace of life with less plans and more time to spend at home. Plus, the flavors of fall are by far my look forward to some recipes incorporating apples, pumpkins, and the like.

This chili incorporates some of my favorite pumpkin pie spices (cinnamon, nutmeg, clove) in an unexpected, savory way. I can not tell you how good my place smelled while this was cooking up, you will just have to see for yourself!

1 medium sweet onion, diced
1 red bell pepper, diced
4 tsp fat of choice (coconut oil, ghee, olive oil)
1 lb ground turkey (93% lean works best)
1 1/2 cups chicken broth
1 28oz can fire roasted crushed tomatoes (no salt added)
1 15oz can pumpkin puree (make sure only ingredient is pumpkin)
1 Tbs chili powder
1 Tbs cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
salt and pepper to taste

1. In a large stock pot heat your fat of choice over medium high heat.
2. Add the onion and bell pepper, season with salt and pepper to taste, and saute until soft and translucent.
3. Add the turkey and saute until browned and cooked through.
4. Add the chicken broth and bring to a low boil. Allow the liquid to reduce by 1/2. *This step is very important, so be patient! If you do not reduce the chicken broth enough before continuing on, you will end up with more of a soup consistency than the creamy thick chili this is meant to be.
5. Reduce heat to simmer and add the tomatoes.
6. Stir in pumpkin until smooth.
7. Add all of the seasonings and stir.
8. Simmer covered over low heat for 1 to 1 1/2 hrs, stirring every 20 minutes or so.

As always, I doubled this recipe in order to have leftovers. If you want to try this in the crock pot, brown the turkey and drain the fat before throwing all your ingredients into the crock pot. Cut the chicken broth in half and you will have similar results. 8-10 hours on low did the trick.