Black Beans and Cilantro

This is a very nice side dish that I serve with about any dinner. The black beans and cilantro is a very yummy and hearty combination. The ingredients and directions are as follows.

Ingredients:

2 15 oz. cans of  Black Beans
1/4 cup of cilantro leaves (more if you like a stronger taste of cilantro)
2 Tbsp. of unsalted butter
1 tsp. of sea salt

Directions:

Open and drain the cans of black beans. Rinse the beans with cold water until completely rinsed. Clean the cilantro with water and cut off  just the leaves and discard the stems. In a large non-stick pan, melt the butter and add the black beans, cilantro and salt. Stir and cook over medium heat until the black beans and cilantro are warm.

Enjoy!

Pineapple Upside Down Cake

This yummy cake is one of my son's favorite desserts. I hope you enjoy it as much as he does. The ingredients and directions are as follows.

Ingredients:

Pineapple Topping:
1 20 oz. can of pineapple chunks in own juice (drained and cut into triangular shape chunks) -you won't use the whole can.
4 Tbsp. of honey
2 tsp. of ground cinnamon
Non-stick coconut oil spray

Cake:
1 1/2 cups of almond flour
1/2 cup coconut flour
1/2 tsp. sea salt
1/4 tsp. baking soda
1 cup of honey
3/4 cup coconut oil (melted to liquid to yield 3/4 cup)
1/2 cup almond milk
2 tsp. apple cider vinegar
1 tsp. vanilla
1/2 tsp. almond extract
4 eggs- separated

Directions:
Pre-heat oven to 350 degrees.

Step 1 (Topping):

Spray a 9 inch round cake pan with non-stick coconut oil spray. Coat well so the cake can release easily when done. Lay your pineapple chunks on the bottom of the pan until covered making sure to leave some space in between the pineapple chunks. Set aside.

Step 2 (Cake):

Mix all dry ingredients together- Almond and coconut flour, sea salt and baking soda in a large bowl. Set aside.
Mix all wet ingredients together- Honey, coconut oil, almond milk, vinegar, vanilla, almond extract.
Set aside.
Eggs- Separate eggs into two bowls. Whip egg whites to form stiff peaks using an electric hand mixer. Blend egg yolks into your wet mixture bowl.
Next, thoroughly fold wet mixture into dry mixture. Now, using a rubber spatula, gently but thoroughly, fold whipped egg whites into your completed batter.
Finally, pour batter over the top of the pineapple chunks, honey and cinnamon in your cake pan. Tap slightly to settle batter down into the pineapple chunks.
Place in the oven and bake for approximately 30 minutes or until slightly brown on top.  Check at 20 minutes with a toothpick. When toothpick inserted in the center of the cake comes out clean- it is ready!
Cool for 30 minutes on a wire cooling rack. Invert onto serving plate.

Enjoy!

Chicken Pot Pie

This Chicken Pot Pie is a favorite dinner in my family. Very yummy! I got this recipe on sacscdclub.wordpress.com The ingredients and directions are as follows.

Ingredients:

Crust:

3 cups almond meal
1 tsp salt
1 tsp. baking powder
1/2 cup coconut oil ( room temperature )
1 Tbsp cool water

Pie:

2 chicken breast halves ( roasted and cubed)
2 cups yellow onion (chopped)
2 cups frozen green peas
2 cups of carrots (chopped)
1/4 cup coconut milk
3/4 almond meal
4 cups low sodium chicken stock
3 Tbls. extra virgin olive oil (evoo)
1 tsp black pepper
1 egg (for egg wash)

Directions:

Roasted Chicken:

1. Preheat oven to 350 degrees.
2. Wash chicken breast and pat dry.
3. Line a baking sheet with aluminum foil.
4. Drizzle and rub 1 Tbls. extra virgin olive oil on chicken breasts.
5. Sprinkle with a generous amount of salt and black  pepper.
6. Bake at 350 degrees for 35 minutes.
7. Remove from oven when finished and let cool.
8. Cut into about 1/2 Inch cubes when cool enough to handle.

Crust:
1. In a food processor, mix the dry ingredients together( almond meal, salt, and baking powder).
2. Add the coconut oil and slowly pulse until it's evenly mixed. It should have the consistence of peas.
3. Slowly add the water and  pulse until it forms a dough-like texture.
4. Remove from food processor, roll into a ball and wrap in cling wrap.
5. Put the dough into the refrigerator for 30 minutes.

(Now is a good time to start on the pie fillings)

6. Dust a pastry board (or cutting board) with almond meal.
7. Place the ball of dough on the dry almond meal. Roll into one large piece if you are making one large pie....which we are.
8. Using your hands first and then a rolling pen for even thickness, press and roll the dough out..
9. Keep dusting the top and bottom of dough with dry almond meal so that it doesn't  stick.
10. Use the pie dish your are baking in to cut the right-size circle in the dough

Pie:

1. Heat the extra virgin olive oil. in the bottom of a large pot.
2. Add the yellow onions and cook  on medium/high until they're brown.
3. Slowly add the almond meal and reduce the heat.
4. Slowly add the chicken stock and stir.
5. Add coconut milk, 1 tsp. salt, and black pepper.
6. Add the peas, carrots, and chicken.
7. Spoon into the pie dish and spread it out evenly to fill the dish.
8. Place the crust on top of the filling.
9. Scramble one egg and paint the crust of the pie generously.
10. Sprinkle with salt and cut 3-4 slits in the top.
11. Bake at 375 degrees for 1 hour.

Let cool, then ENJOY!

Trail Mix Bars

These Trail Mix Bars are easy to make and they are a sweet and yummy snack. I found this great recipe on Comfybelly.com. The ingredients and directions are as follows.

Ingredients:

1 cup raw cashews
1 cup raw almonds
1/2 cup honey
1/4 cup water
1/4 teaspoon salt
1 cup dried cranberries

Directions:

1. Toasted nuts: Preheat your oven to 350 degrees. Bake the nuts on a baking sheet for about 10 minutes, or until they become fragrant and are lightly toasted.
2. Line a baking dish or a rectangular container with parchment paper. I use an 8 inch x 10 inch baking dish.
3. Add the honey, water and salt to a saucepan and bring the honey mixture to a bubbly boil. Cook for about 10 minutes or until it turns a darker brown, without burning it. The longer you cook the honey, the firmer the bars will be at the end.
4. Chop nuts into smaller pieces by hand or pulse in a food processor.
5. Combine the honey mixture, nuts and cranberries, and mix to blend well.
6. Scoop the mixture into the baking dish.
7. Using another piece of parchment paper and your hands, press down on the mixture to make it compact and uniform.
8. Let the mixture cool for at least 15 minutes and then slice into squares or rectangles.
9. Store in a sealed container or wrap well to seal out air.

Makes 8 to 10 bars.

Enjoy!

Fresh Salsa

This Fresh Salsa recipe is a summer time treat! Serve with the Homemade Paleo Tortilla Chips recipe on my blog. The ingredients and directions are as follows.

Ingredients:

10 Medium tomatoes (chopped)
1   Medium yellow onion (chopped)
6   Stalks of celery (chopped)
1   Large yellow bell pepper (chopped)
1   Cup cilantro leaves (chopped)
2   Tbsp. Olive oil
5   Tbsp. Minced garlic
2   tsp. Chili powder
2   tsp. Sea salt
2   tsp. Garlic powder
2   tsp. Onion powder

Directions:

Mix all of the above ingredients in a bowl.

Serve with the Homemade Paleo Tortilla Chips recipe on my blog. Garnish with cilantro.

Enjoy as always!

Almond Milk Blackberry Ice Cream

This Almond Milk Blackberry Ice Cream is delicious and easy to make. The ingredients and directions are as follows.

Ingredients:

3 cups Almond Milk
16 oz. bag of Frozen Blackberries
3/4 cup of Honey
1 Tbsp. Vanilla
1 cup Fresh Blackberries (chopped)

Need: Blender and Ice Cream Maker with ice and rock salt

Directions:

In a blender combine all of the ingredients, except for the fresh blackberries and blend until smooth. Place the mixture in your ice cream maker and process according to the manufactures directions. Add the fresh blackberries right before the ice cream is done. Serve immediately or place the ice cream in the freezer for 1-2 hours to harden. Garnish with small chunks of cantaloupe and fresh blackberries.

Enjoy!

Fruit Salad

This Fruit Salad is sweet, refreshing and healthy.  It is a perfect salad to have on hot summer days! The ingredients and directions are as follows:

Ingredients:

1/2 Large seedless watermelon
1 Medium or large cantaloupe
4 Big bunches of red seedless grapes
1 20 oz. can of pineapple chunks in natural juice

Directions:

Cut the seedless watermelon into bite size chunks. Clean the seeds out of the cantaloupe and then cut it into bite size chunks. Wash the bunches of grapes and remove from the stems. Open the can of pineapple chunks and drain the juice. Mix all of the fruit into a large bowl.  Serve chilled.

Enjoy!