Southern Living’s Best Carrot Cake paleo style!
I am a huge fan of Chrissy Teigen, she is a WA native and just funny AF!
A while ago she was going on about the best carrot cake she has ever made and shared the famous recipe. After checking out the recipe I knew with a few tweaks I was making this one.
1 and ½ cups Almond flour
¼ cup coconut flour
¼ cup tapioca flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
4 large eggs
½ cup good raw honey
¾ cup avocado or coconut oil
¾ cup cashew milk (See Recipe)
2 teaspoons vanilla
2 cups grated carrot
1 (8-ounce) can crushed pineapple including the juice
½ cup flaked coconut
1 cup chopped pecans plus extra to decorate
- Line or dust 3 round cake pans
- Stir together the first 6 ingredients
- Beat eggs and the next 4 ingredients together with an electric mixer until smooth, slowly add in the dry ingredients. Fold in the carrots and next 3 ingredients.
- Pour in pans and bake at 350 for 30 minutes or until a toothpick comes out clean.
- Cool after baking, assemble in layers with frosting between layers, sides and on top, finish with chopped pecans.
icing recipe – courtesy of paleo running mama
½ cup palm oil shortening, room temp
½ cup coconut oil softened but solid
¼ cup ghee softened but solid
⅓ cup plus 1 tablespoon of tapioca flour
¼ cup raw honey
1 ½ teaspoons pure vanilla extract
⅛ teaspoon sea salt
- With an electric mixer blend the shortening, coconut oil and ghee until fluffy
- Add honey slowly and then add in remaining ingredients and whip until creamy.
Store leftover frosting in the fridge
This is not a vegan site, sorry!
But this IS a site where we discuss things that we have wanted to learn, have tried and want to share. BBQ is actually a really hard thing to do. Some folks think anyone can just throw stuff on a grill and POOF BBQ! Not so much. Did you know you were supposed to take the membrane off the bottom of the ribs prior to cooking them? I DIDNT, but the Weber New American BBQ Cookbook goes through details of how to properly cook specific cuts, how to prep appropriately on top of having awesome sides to accompany all of the amazing things you’ll BBQ. I cant tell you how much I appreciate this book!
1 Tbsp Packed Light Brown Sugar
1 Tbsp paprika
1 Tbsp Prepared Chili powder
1 Tbsp Salt
2 tsp black pepper
2 Tbsp Extra virgin olive oil
2 Racks of baby back ribs, 2 – 3 lbs each. If you have one, I recommend cutting the recipe in half. You don’t want to over rub the meat.
3/4 Cup Ketchup
1/2 Cup Water
1/4 Cup Molasses (Not blackstrap)
1 Tbsp Worcestershire sauce (I didnt have any and used Soy sauce instead, turned out GREAT)
1Tbsp Chili Powder
1 tsp salt
1/2 tsp fresh ground pepper
- Mix rub ingredients
- Rub meat on both sides with oil
- Add rub to the bottom but save the majority for the meatier parts of the ribs.
- Prepare charcoal grill for indirect cooking. If you dont have a charcoall grill you can certainly do this on a grill. I placed the ribs on foil, had two burners going on Low on either side. DO NOT DO DIRECT HEAT.
- While your ribs are cooking the first hour, prepare your sauce and cook on low. Do not boil, just simmer until consistency is a light syrup.
- After the first hour is done, spray your meat with a light spritz of water all over. Continue to cook for another hour on low.
- After your second hour of cooking, transfer racks to a flat open surface, brush the racks with your sauce you have cooked, place in foil and wrap tightly.
- Return to grill for another 45 minutes.
- After 45 minutes in foil, remove racks from grill to check doneness. Ribs should have 1/4 inch or more of the ends shrunken back. If they haven’t, return to the grill for another 10-15 minutes.
- Remove from foil, basting ribs for a final time with your sauce, and return directly onto grill with indirect low heat for 10 minutes or until the sauce has thickened / set into the meat.
Italian food is one of the hardest cravings to hack when you are living Paleo, but I knew that with a few tweaks that we could be Mangia! Mangia! with the best. Serve with Pesto Cream sauce or a classic red, either way you won’t be disappointed!
This recipe is for 4 people, cut in half for two.
4 large potatoes, I prefer russet for this recipe but any would work
2 eggs beaten
3/4 cup of potato starch
2 tablespoons of Avocado oil
1/2 tsp of black pepper
1/2 tsp of salt
- Boil potatoes until tender, drain and process through a ricer then set aside in a bowl to cool.
- If you don’t own a ricer, a fine mesh strainer works great. Just push the potatoes through the strainer over a bowl.
- Once cooled, stir in eggs, potato starch and seasonings and mix mix mix!
- Knead the dough on your counter, roll out in thick & long ropes, then 3/4″ pieces. ** Ultimately you want a pretzel nugget looking product
- If you have a Gnocchi board you can roll each piece across to make the trademark lines, if you don’t have a board a fork works well.
- Boil a large pot of water, add one tsp of salt from the start.
- Drop gnocchi in the water, cook until they float then remove with a slotted spoon
- Serve with the pesto sauce or a classic red
- If you prefer a toasted gnocchi, once out of the water heat 2 tablespoons of avocado oil in a pan, cook in a single layer until browned on each side and enjoy!
2 cups of basil
1/2 cups of really good olive oil
1/4 cup of toasted pine nuts
1/4 cup of cashew milk (recipe link here)
1tsp of arrowroot powder
1 tsp of ghee
1 clove of garlic
salt to taste
- Mix it all but the cashew milk in a food processor, use more oil if your pesto is too thick. ** I personally love the Ninja Chef food processor. It’s always out on my countertop ready to use from smoothies to soups and anything blended in between.
- Heat 1 tsp of ghee in a sauce pan, stir in 1 teaspoon of arrowroot powder to make a roux and slowly pour in the cashew milk to create a thick cream.
- Let the cream cool, and then mix in 1/4 cup of the pesto and serve over gnocchi
- Store in the fridge for a few days, great on eggs!
No, seriously. Just look at these ingredients!
1 cup of raw unsalted cashews
4 cups of water
- Soak cashews overnight in water, drain and rinse.
- Add the cashews and 1cup of water to your food processor and blend.
- Gradually add the remaining 3 cups of water and blend for a total of 2 mins.
Moral dilemma? To strain or not to strain?
I personally don’t strain and find that the sediment settles on the bottom and makes for a nice heavy cream for cooking. But for a really clean cashew milk, strain through a few layers of cheesecloth.
Store in the fridge and use within a week.
This is one of our go to comfort meals, super easy and perfect served over riced cauliflower or any carb you love!
4 lbs short ribs*, bone-in, individually English cut
2 Tbsp coarse salt
2 tsp ground black pepper
2 Tbsp good oil, like Avocado oil or Safflower oil
1 yellow onion
2 celery stalks
4 cloves garlic
2 tbsp tomato paste
1 tbsp tapioca flour
18 oz of Guinness
2 cups Beef Bone Broth
1 sprig sage
4 sprigs thyme, (more for garnish)
1 tbsp Dijon mustard
Slurry (1 tbsp tapioca flour or corn starch mixed in 2 tbsp cold water)
- Preheat oven to 275 F.
- Clean and rough chop all the veggies and set aside. Pat dry the ribs and liberally season with salt and pepper on all sides.
- Over medium-high heat the oil in a braiser/Dutch oven or large heavy skillet and sear the short ribs for about 1-2 mins on each side. Work in batches so that you do not overcrowd the pan. When nicely browned, remove the short ribs and set aside.
- Lower the heat to medium, add the veggies, stir them and let them soften for a few minutes. Add the tapioca flour and tomato paste stir and cook for about a minute.
- Deglaze by adding the beer and be sure to scrape all brown bits from the bottom of the pan. Add the beef broth, the bay leaves, sage, thyme and dates.
- Add the short ribs, distribute evenly and increase heat to bring to boil.
- Once boiling cover and place in the oven for about 3 hours. The ribs should be very tender before you take them out of the oven.
- When the short ribs are done, remove them from the braising liquid (carefully, the meat will be very tender) and let them rest for a few minutes. You can then remove the tendons and bones before you serve them.
- If you want to make a gravy from the braising liquid first scoop out the vegetables and set aside. Using a large spoon skim off and remove as much of the fat floating on top of the liquid. Then strain the braising liquid using a sieve.
- Heat a pan over medium heat, add the strained braising liquid and the Dijon mustard and bring to simmer, mix to incorporate, add slurry and stir to thicken.
Ina’s chicken, the classic Sunday dinner staple in our house. Simple yet so damn good!I add in carrots, onions and celery to the pan so you have sides to go with!
From Ina herself to you! If you love Ina, and this recipe – purchase the Cook Book Here!
From Ina herself to you
- 1 5- to 6-pound roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons butter, melted
- 1 Spanish onion, thickly sliced
- 1 cup chicken stock, preferably homemade
- 2 tablespoons all-purpose flour
Preheat the oven to 425 degrees.
- Remove the chicken giblets.
- Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.
- Place the chicken in a large roasting pan.
- Liberally salt and pepper the inside of the chicken.
- Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic.
- Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Scatter the onion slices around the chicken.
Roast the chicken for 1-1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup.
- Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan.
- Combine the 2 tablespoons of chicken fat with the flour and add to the pan.
- Boil for a few minutes to cook the flour.
- Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
Slice the chicken onto a platter and serve immediately with the warm gravy.