Archive for paleo holiday

Vegan/Paleo Holiday Biscotti

vegan paleo biscotti

Vegan/Paleo Holiday Biscotti

It’s the week before Christmas! That means that I bought about a pound of chocolate “for my mother-in-law” (who loves chocolate) and promptly “ate most of it.” For some folks that sounds like a typical holiday season mistake, but for someone like me who rarely consumes sugar, it’s painful afterward! I told Matt to try to pry it from my hands, but that’s not working. THUS, I’ve decided to create something that will encourage a healthy “after dinner snack” to replace my steady consumption of a tall glass of red wine and chocolate candy (which both nutritionally and calorically ruins my uber-healthy dinners!) So my plan tonight is to hide the rest of my mother-in-law’s chocolate, and enjoy this Holiday Biscotti alongside a peppermint tea! I’ll let you know how it goes….

Biscotti is Italian for twice baked cookie (just kidding, but that’s essentially what it is). In my opinion, biscotti is even easier to perfect than cookies, because it’s supposed to be burnt, so don’t let the fancy name deter you! We are hosting Christmas this year, and this is so great that I might make this holiday biscotti for my family, but add some pistachios for that festive flash of red & green! Biscotti is also really delicious with almond extract flavor and/or orange zest!

Vegan & Paleo Holiday Biscotti (makes 8-10)

You will need 2 hours and….

1 cup of almond flour
1/4 cup of coconut flour
1/4 cup of cacao powder
1/2 cup of organic oats
1/4 cup of maple syrup
1/4 teaspoon of sea salt
1/2 teaspoon of baking soda
1/2 teaspoon of ginger
1/2 teaspoon on cinnamon
1 cup of dried fruit of your choice- I did cherries for tart sweetness and Turkish apricots for deeper sweetness
optional nuts

  1. Preheat oven to 350 degrees
  2. Mix together dry ingredients
  3. Add in Maple syrup and ix until thoroughly incorporated
  4. Stir in dried fruit and nuts by hand
  5. Use your hands to form a large rectangular slab of dough/log on cookie sheet topped with parchment paper
  6. Bake for 15 minutes
  7. Remove from oven and let cool completely (45 mins-1 hour)
  8. With a bread knife, slice on the diagonal and lay out biscotti individually
  9.  Bake again for 15 minutes or until crispy
  10. Serve with tea or coffee!

 

100 posts and sweet and savory paleo treats for Christmas Eve Eve!

Merry Christmas Eve Eve! I’m so excited that this is my 100th post. I started blogging with WordPress  1 year ago, and my website was up 6 months ago, so I’m happy with my progress.

Today I’m sharing some fun and easy recipes that will help to keep me on track during the holidays. I plan on snacking on these tonight with a cocktail and my family.

Paleo Jalapeno PoppersPaleo Jalapeño Poppers

Processed Cream Cheese is a no go for me, so my poppers are stuffed with cheddar and pimientos and wrapped with Applegate’s humanely raised bacon. You will need 30 minutes and….

8 fresh jalapeños, halved and deseeded
1/2 cup of grated cheddar cheese1/4 cup pimientos
half a package (or 8 pieces) of bacon

  1. Preheat oven to 400
  2. slice and de-seed jalapeños, careful not to touch your face! Wear gloves if necessary!
  3. fill each jalapeño half with shredded cheddar and top with diced pimientos
  4. slice your bacon in half and wrap each jalapeño half in 1/2 a slice of bacon
  5. bake for 20 minutes until bacon is crispy

Safin’s Paleo Peppermint Bark

You will need 1 hour, 30 minutes and….

1 cup Cream of coconut
1 cup 100% cacao nibs or powder
1/4 cup almond milk
1/4 cup maple syrup
2-3 drops peppermint essential oil or extract

  1. Melt your coconut cream (not milk, you need the thick stuff) in a double boiler
  2. Simultaneously melt (or just after if you only have one double boiler) the other 4 ingredients together; cacao, almond milk, maple syrup, and peppermint extract
  3. Line a dish or pan with sides with parchment paper
  4. Pour both melted mixtures onto parchment paper lined dish or pan and use a knife to swirl it together. The cacao will be denser than the coconut cream and fall to the bottom, and that’s OK! The bark will look cool.
  5. Freeze in the pan for 1-2 hours until solid
  6. Remove from the pan and break apart with your hands to make edges looks rugged, use a knife if it is too hard
  7. Keep bark refrigerated for highest quality. It will taste like a crisp, cold, sugar free peppermint patty!

Paleo Peppermint Bark

Kale Stuffed Mushrooms

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I spent so much time testing new recipes in the kitchen on Monday that I missed a day of The 12 Days of  Christmas!  Rest assured, I have some fantastic recipes in store for you! These mushrooms turned out unexpectedly festive with a green filling, I’m sure due to the loads of kale I packed into these bite-sized party appetizers! I was happy with the result, and equally happy that this is such a flexible recipe. I threw in some smoked salmon to make mine richer and a little more nutrient-dense. You can also sub the kale for spinach if you find that more palatable (kale is actually more of a neutral flavor though).

Kale Stuffed Mushrooms

What you’ll need: 40 minutes and…

18-24 Baby portobellos
1 bunch of kale
3/4 cup of homemade yogurt or full fat organic yogurt
1/4 cup parmesan cheese
4-5 cloves of garlic
1 tbsp fresh dill
2 tbsp fresh parsley
salt and pepper to taste

  1. Preheat oven to 350
  2. Clean mushrooms by wiping with a damp cloth, then remove the stems and lay them in a baking dish, top down
  3. Toss stems into a food processor with remainder of ingredients, measuring herbs liberally
  4. Process mixture and then spoon into mushroom caps
  5. Bake the filled mushroom caps for 30 minutes or until mushrooms are tender and dark