Category: Paleo

Quick and Simple Strudel Topping

Quick and Simple Strudel Topping

This quick, easy to do strudel topping is a magical accompaniment to many classics: cheesecake desserts, muffins, pumpkin pie custard, yogurt, whipped cream and berries…the possibilities are limited only to your imagination!

Ingredients:

  • 1/4 cup brown swerve/sugar
  • 1/2 cup almonds
  • 1 cup pecans
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Directions:

Combine in food processor and pulse until smooth. Sprinkle on desired dessert and enjoy!

Crockpot Pumpkin Custard for Thanksgiving

Crockpot Pumpkin Custard for Thanksgiving

I loooooooove pumpkin pie. Seriously. It evokes fond memories of Thanksgivings and Christmases from years past, always at my grandma’s house.

Honestly, though, sometimes I don’t feel like baking a pie. It’s easier to put it all in a crockpot, add some toppings, and be done with it. Plus, with the addition of an easy strudel and whipped cream or yogurt, I don’t even miss out on the pie! I won’t lie and say that it’s as good as pie, because let’s be honest, nothing is as good as pie, but it’s very close.  

It’s also nice to have the oven free to prepare other dishes. I don’t know about you, but my family always has a ton of dishes waiting in line to go in the oven.

I use a small crockpot for this. If you want to serve this for a large gathering, simply double the recipe. 

Ingredients:

  • 1 can pumpkin puree
  • 6 eggs
  • 8 tbsp avocado oil, or melted coconut oil, butter, ghee, other cooking fat of choice
  • 1 cup granulated sweetener (stevia, erythritol, monkfruit) 
  • 4 tbsp honey (optional)
  • 1 tbsp molasses 
  • 1/4 cup coconut flour
  • 1 tsp vanilla or maple extract
  • 1/8 tsp salt
  • 1 tsp pumpkin pie spice or 1 tbsp cinnamon + 1/8 tsp allspice + 1/8 tsp nutmeg 

Directions:

  1. Grease crockpot.
  2. Whisk or blend eggs until thick and foamy.
  3. Beat in sweetener.
  4. Add vanilla/maple extract and pumpkin puree and beat. 
  5. Add coconut flour, spices, salt, and oil. Beat until well mixed.
  6. Optional: At this stage my kids are starting to get mad and impatient that they can’t eat it for hours. Scoop a small amount into a microwave safe container (such as these silicon ramekins) and microwave for 1 minute and serve to the impatient ones. 
  7. Pour mixture into crockpot and wiggle a little to distribute evenly. Insert a paper towel underneath the lid to collect condensation. Set crockpot on low.
  8. Cook 2:30-3:00 hours. Mine usually takes 3xaround 2 hours and 40 minutes.
  9. Serve with this strudel, this whipped cream, a dollop of vanilla ice cream, yogurt, or kefir. 

I know my spice blend isn’t technically pumpkin spice, but I prefer it in some ways. I like the cinnamon to be prominent and here’s some heresy for you: I don’t really like the overpowering notes of ginger or clove in some traditional pumpkin spice mixes.

Polarizing Scrambled Egg Breakfast (gluten and grain free)

Polarizing Scrambled Egg Breakfast (gluten and grain free)

Eggs are a wonderful beginning to the day, and with sausage doubly so! But all ya’ll who like runny eggs, ew. Milk in eggs? That’s just wrong. I used to wonder why I hated eggs as a kid. It’s because they had copious amounts of milk poured in and were a runny, goopy mess. With age comes wisdom, I guess.

These are the eggs that you need to jazz up your breakfast routine. You’ll thank me later.

Ingredients:

  • 2-4 eggs
  • 1/4 lb sausage
  • 1/2-1 onion, diced (I prefer red)
  • Sliced mushroom (optional)
  • 1 tbsp red pepper flakes
  • 2-4 tbsp cooking fat
  • Salt to taste

Directions:

  1. Throw onions, mushrooms, and sausage into a pan. Fry on high heat until sausage is cooked through and the vegetables are caramelizing.
  2. Reduce heat to medium. Add red pepper flakes and eggs. Mix.
  3. Continue to cook, stirring until the eggs start to turn golden brown. Remove from heat, salt, and serve.
Dairy-free Low Carb Cloud Bread

Dairy-free Low Carb Cloud Bread

I really love dairy. I think I’ve probably said this before. What’s not to love? It’s a delicious food group. Unfortunately, my body does not love it back. I constantly flip flop back and forth between eating wonderful, cheesy and cream-based concoctions, but when I’m honest with myself there’s no denying that my body is happier during those periods of exclusion.

So once again, here I am in grain free, dairy free, soy free land. Hey, I guess it could be worse–it could be the AIP diet again. Life is SO hard without eggs and nuts.

Here’s something I wondered this morning at breakfast: what’s one to do if they just want a simple, old fashioned sandwich while trying to eat keto(ish) and yet they’re avoiding these problem foods? I really just wanted a breakfast sandwich tbh. My husband says gross, but my mouth (and kids) say yum. Bacon, eggs, and turkey stacked into something simple and magical.

Here’s the dairy-free magic, ya’ll. It’s carbier than the dairy version, but no offense, cream cheese cloud bread, this tastes much better and somehow less eggy.

Ingredients:

  • 3 eggs, eggs and yolks separated
  • Dash of cream of tartar
  • 1/4 cup almond flour
  • 1 tbsp almond milk
  • 1/2 tbsp onion powder
  • 1/4 tsp oregano
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Directions:

  1. Preheat oven to 325┬░. Separate egg yolks and whites into different bowls.
  2. Add cream of tartar to egg whites and beat until white, frothy, and retains shape/peaks. I think of it as a meringue bread.
  3. Add spices, almond flour, and almond milk to the egg yolks. Beat into a liquid.
  4. Fold the egg yolks into the egg whites.
  5. Spoon onto parchment paper about an inch thing. I just make small circles 2 or 3 inches wide, about sandwich size.
  6.  Bake for 15-20 minutes.

These should be stored in the refrigerator. When you want to reheat them, just pop them in a warm oven for a few minutes.

Sweet Buttercream Comfort Drink (keto, low carb)

Sweet Buttercream Comfort Drink (keto, low carb)

Last night I was making hot cocoa and happened to taste my mixture right before I added the cocoa powder–oh my! It tasted like a warm, frothy version of buttercream ice cream.

There is no coffee in this, but I didn’t know what else to call it. There IS, however, lots of almond milk and deliciousness!

Sweet Buttercream Comfort Drink

Course Dessert, Drinks
Prep Time 1 minute
Cook Time 3 minutes
Total Time 4 minutes
Servings 2
Author Kristy

Ingredients

  • 16 Ounces Almond milk
  • 1 Tbsp Salted butter We use Kerrygold
  • 1/4 Tsp Vanilla Optional, I like it with and without
  • Liquid stevia To taste

Instructions

Method 1: quick mix

  1. Microwave almond milk for 2-3 minutes. 

  2. Add butter, vanilla, and sweetener. Blend until frothy.

  3. Enjoy!

Method 2: stovetop

  1. Stovetop is ideal for bigger batches. Pour almond milk into a pot and warm over medium heat. 

  2. Add butter and sweetener and whisk. Mixture should become frothy as it combines.

  3. Add vanilla and remove from heat. Pour into mugs and enjoy. 

This is also delightful with a dash of cinnamon. Happy Holidays!

Total Time: 4m

Immune-Boosting Vegetable Soup (grain, gluten, dairy free)

Immune-Boosting Vegetable Soup (grain, gluten, dairy free)

The weather is being weird. It cools off, I get excited like “oh hey, it feels like fall!” and then it shoots back up into the 90s. I know that you guys in Texas are feeling it too, it’s not just here in SoCal.

The name “vegetable soup” is kind of a misnomer–the base is, ideally, bone broth. You can use water, vegetable broth, or canned broth if you like, but to get the wonderful benefits of this soup you should really brew up some healing, nourishing, fantastic bone broth. Using bone broth as a base will give you, among many amazing things, protein, fat, and gelatin.

I’ve been making this since last week. Eat a rotisserie chicken, throw bones in crockpot for a day, strain and make soup. Ooh, found marrow bones in the freezer–score! Crockpot for two days, strain and make soup. It’s a wonderful cycle. This soup is definitely a great addition to a rotation of autumn flavors.

Immune-Boosting Vegetable Soup

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author Kristy

Ingredients

For the Broth

  • Marrow bones, meat scraps, vegetable scraps
  • 1 tsp apple cider vinegar

For the Soup

  • 1-2 zucchinis or yellow squash
  • 4-5 carrots
  • 2 cups peas
  • 3 onions
  • 4 cloves garlic
  • 1 cup spinach
  • 1 tbsp oregano
  • 1 tbsp basil
  • 3-4 tbsp turmeric
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1/2 tbsp chili powder or cayenne something for heat and blood flow
  • 2-3 tbsp paprika
  • 1-2 bay leaves
  • salt to taste
  • 2 tbsp black pepper

Instructions

For the Broth

  1. Combine your broth ingredients in a crockpot (or a regular pot, if you must).  Cover with water. Leave stewing for 12-48 hours, depending on your ingredients--shorter for vegetables and chicken or lamb, longer for beef or bison. Check periodically to make sure water level stays above the bones/veggies.

  2. Once it is time, use a mesh strainer lined with cheesecloth to strain. I have a HUGE problem with finding small bits of bone in my soup (it makes me not want to eat it) so I strain it and then add the chunks of marrow back in.

For the Soup

  1. Dice onions, carrots, and zucchini. Combine all of the onions, half of the carrots, spinach, half of the peas, and half of the zucchini in a pan and fry over medium heat  with a little bit of oil or butter until soft.

  2. Remove from heat and transfer to blender with a small amount of water. Add raw garlic and blend until smooth. Adding some winter squash here is great too, I tried pumpkin last week and it was wonderful.

  3. Combine your puree and bone broth in a large pot and stir. Toss in your herbs and spices and the remaining vegetables. If you want to add cauliflower, meat, or anything else to give the soup some texture feel free to get creative! Cover and place over low heat for around an hour to let the flavors properly combine.