Paleo Tortillas

This gem is taken from the Nom Nom Paleo Cook Book – something EVERYONE should have, whether they’re paleo, whole30 or not.

Grain Free Easy and Delishy – Ingredients

2 Cups Cassava Flour
3/4 Cup arrowroot powder
1 tsp kosher salt
1/4 cup ghee, lard or olive oil
1 1/4 Cups hot water

directions

  1. In a large bowl, combine flour, arrowroot and salt.
  2. Work the fat in with your fingers until fully incorporated, add water and knead until ball is formed.
  3. Divide dough into a dozen even size pieces, weighing them works great!
  4. One by one, flatten between parchment paper or plastic wrap using a rolling pin, tortillas press or a couple of heavy books.
  5. Heat a dry skillet or griddle or med high heat, transfer flattened tortilla onto skillet.
  6. Cook for 1 minute or until air bubbles form on the surface.
  7. Flip the tortilla and cook for 1 minute more.
  8. Transfer each tortilla to a plate as it finishes cooking and cover with a clean towel.
  9. Enjoy!

Steak and Pepper Fajitas

Most people don’t need a lot of convincing for a taco or fajita night, and this recipe is on heavy repeat in our household with no leftovers in sight!
This is a simple fresh fajita marinade that can be used on any type of protein, my favorite is flank steak.

Fajita ingredients

1 pound flank steak
1 green bell pepper sliced
1 red bell pepper sliced
1 small yellow onion sliced
2 garlic cloves chopped
½ cup of sliced mushrooms
1 tablespoon avocado oil 
1 Avocado sliced

Marinade Ingredients

½ cup fresh squeezed lime juice, and don’t even try with the bottle stuff!
2 tablespoons avocado or olive oil
2 cloves chopped garlic
¼ cup chopped cilantro
¼ cup raw honey
2 tablespoons of worcestershire sauce or coconut aminos
1 teaspoon cumin
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon cayenne, less if you like

Directions

  1. Mix all of the marinade ingredients together and whisk well.
  2. Place flank steak in a baking dish or bag and pour the marinade over making sure to completely coat.
  3. Marinade for at least 4 hours, overnight is best.
  4. Take the flank steak out and let sit at room temp for 30 mins.
  5. Heat oil in a cast iron or heavy skillet (personal preference is Le Creuset) , first cook the mushrooms until lightly browned then add the peppers and garlic.
  6. Cook all the veggies for 5-6 mins over medium-high heat until they are lightly seared.
  7. Adjust the temp to high and add the steak constantly turning and cooking for another 3-5 minutes or preferred doneness.
  8. Serve with warm paleo tortillas (find the recipe here) , avocado slices and pickled onions (find the recipe here)

Paleo Gnocchi in Pesto Cream sauce

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.

gnocchi Ingredients

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

Directions

  1. Boil potatoes until tender, drain and process through a ricer then set aside in a bowl to cool.
  2. If you don’t own a ricer, a fine mesh strainer works great. Just push the potatoes through the strainer over a bowl.
  3. Once cooled, stir in eggs, potato starch and seasonings and mix mix mix!
  4. Knead the dough on your counter, roll out in thick & long ropes, then 3/4″ pieces. ** Ultimately you want a pretzel nugget looking product
  5. 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.
  6. Boil a large pot of water, add one tsp of salt from the start.
  7. Drop gnocchi in the water, cook until they float then remove with a slotted spoon 
  8. Serve with the pesto sauce or a classic red
  9. 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!

Pesto Ingredients

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

Directions

  1. 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.
  2. 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.
  3. Let the cream cool, and then mix in 1/4 cup of the pesto and serve over gnocchi
  4. Store in the fridge for a few days, great on eggs!

Cashew Milk, its stupid easy.

No, seriously. Just look at these ingredients!

ingredients

1 cup of raw unsalted cashews
4 cups of water

Directions

  1. Soak cashews overnight in water, drain and rinse.
  2. Add the cashews and 1cup of water to your food processor and blend.
  3. 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.

Salmon + Kale Frittata

I know, you are probably rolling your eyes right now, Kat sure does love her frittatas! Well, that is because you can use your leftovers in them! This recipe is Whole 30 and Paleo, but for the one I made, I added in some whipping cream because it just gets nice, creamy and fluffy.

The other night we made Salmon, and since we are just two people, we always plan our left overs ahead of time. We decided to make another frittata but this time with the fresh Kale I just harvested from our garden. I now have 2 lbs of fresh kale to use so, here come the recipes!

Ingredients

9 Eggs
1 Tbsp Olive Oil
1/2 lb Fresh Kale
1/2 onion
6 oz cooked Salmon filet
1/4 tsp lemon zest
Pinch of red pepper
Pinch of salt
Finish with fresh chives or parsley

directions

Preheat oven to 400 Degrees

  1. In a nonstick pan, combine Olive oil, Onion and Kale, sauce until the Onion is soft and set in a greased pie pan.
  2. Break up the salmon filet by hand and spread evenly over the Kale and Onion mixture.
  3. Whisk eggs, Lemon Zest, Red Pepper & Salt and evenly distribute over ingredients in the pan.
  4. Bake for 30 minutes or until edge starts to become golden and middle is cooked through.



Eggs in PURGATORY

Need a break from eggs and toast? 

Eggs in Purgatory is a breakfast staple in our home, its super easy to make and once you get the concept down its really easy to tweak this with whatever you have on hand in your fridge or pantry.

Ingredients

2 tablespoons of Avocado Oil or Ghee
2 large cloves of garlic, chopped finely
Pinch of red pepper flakes
1 lb of ground breakfast sausage
1 28 oz can of San Marzano Tomatoes chopped or a jar of great sauce!
Pinch of salt to taste
Dash of pepper to taste
Pinch of dried rosemary and dried basil
6 Eggs
Fresh basil to garnish

Directions

  1. In a large skillet over medium heat, brown the sausage. (I recommend the La Creuset Braise Pan shown in the photo.)
  2. Drain off fat and place in a small bowl aside.
  3. Heat the skillet with oil over medium heat.
  4. Add the garlic and red pepper flakes, and combine.
  5. Cook for one minute just until the garlic begins to brown.
  6. Add San Marzano tomatoes, salt, pepper, dried basil, rosemary and simmer for 5 mins.
  7. Use a masher to squish down the tomatoes to create a chunky sauce.
  8. Add the cooked sausage and simmer another 2-3 mins.
  9. With a spoon, make 6 wells in the sauce and carefully drop an egg in each well.
  10. Cover the skillet with a lid and cook another 2-3 minutes until the yolks are to your preference.
  11. Serve with torn fresh basil

Orange Chicken

Who doesn’t love orange chicken, that tangy yet sweet Chinese American staple? It is no surprise that Trader Joe’s #1 selling item is Orange Chicken nearly year round. But we eat Paleo/Whole 30 in our house so I am always modifying a recipe- like a ninja warrior challenge, give me any recipe and I will tweak all the “unapproved” ingredients out.
This one has been a fav in our house and dinner parties, hope you enjoy it!

ingredients

1lb of boneless skinless chicken, breast or thighs. Whichever you prefer, I have made this with both!
5 Tbsp of Tapioca flour: 4 for coating the chicken and 1 one for the sauce
1 tsp of salt, I use Diamond Crystal Kosher salt 
1 tsp of ground black pepper
2 cups of broccoli flowerettes
1 whole red bell pepper sliced
Juice of two fresh oranges
1 tsp of finely grated orange zest
3 garlic cloves finely chopped
1 tsp of fresh grated ginger
1 tsp of sesame oil
2 Tbsp of Sambal chili sauce, more or less depending on how spice you like
1/2 cup cooking like Avocado oil or another high temp oil for frying

Directions

  1. Heat the cooking oil in a heavy bottom frying pan or wok
  2. Cut the chicken in to bit size pieces and pat dry with a paper towel
  3. In a deep bowl mix 4 tablespoons of tapioca flour with the salt and pepper
  4. Toss the chicken in the flour mix to evenly coat 
  5. In small batches fry the chicken until browned and set aside on a paper towel
  6. Discard any remaining oil from the chicken and add one tablespoon of cooking oil and the sesame oil to the pan and heat medium-high
  7. Add the chopped garlic, sambal and ginger cook for 1 min
  8. Add the vegetables
  9. Add the chicken to the vegetables and cook for another 5 mins stirring a few times
  10. In a small bowl mix together the orange juice and tapioca flour, whisk together until you do not have any clumps
  11. Slowly add the sauce mixture to the  chicken and veggies while stirring constantly
  12. stir in the orange zest