Easy Paleo Wrap or Crepe (nut-free)

Week 3 of school is done and I am getting the hang of this nut-free cooking and lunch preparing. This paleo wrap recipe is very basic, but very versatile. Unlike my previous wrap recipe, this one doesn’t call for almond flour and it pairs up great with either sweet or savory fillings. I’ve use these to make wraps filled with chicken salad, turkey, sliced brisket, eggs salad, avocado and veggies, and I’ve even turned it into a breakfast burrito. I’ve made sunflower seed butter and honey rolls with them, and I’ve used them as crepes stuffed with Love Bean chocolate sauce (you should try it, it’s amazing and healthy) and bananas or strawberries.

For other quick lunch ideas, try my paleo sandwich, cucumber cups, paleo bread or my grain-free rolls.

Ingredients:

1/4 cup plus 1 tbsp of organic tapioca flour
1/4 cup of coconut flour
1/2 cup of water
1 tsp of coconut oil or butter plus more to grease the pan
2 large eggs
cinnamon, salt and/or spices to taste (optional)

Preparation:

• Combine all the ingredients together until smooth. I used a blender, but if your eggs and coconut flour are room temperature, you can whisk it by hand.
• Because the size of eggs and measuring cups vary, you may have to add more water of flour to obtain the right consistency. This batter should be like a very runny pancake batter.
• Heat and lightly grease a pan
• Pour some batter in the pan and immediately start tilting the pan  from side to side to spread the batter thin.
• Cook on low heat until firm.
• Gently flip the pancake to cook on the other side.
• Serve cold or warm with desired filling.

Makes 2 wraps

Easy Paleo Wrap or Crepe (nut-free)

Recipe Type: Appetizer

Cuisine: paleo

Author: Edible Harmony

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 2

Ingredients

• 1/4 cup plus 1 tbsp of tapioca flour
• 1/4 cup of coconut flour
• 1/2 cup of water
• 1 tsp of coconut oil plus more to grease the pan
• 2 large eggs
• Cinnamon, salt and/or spices to taste (optional)

Instructions

1. Combine all the ingredients together until smooth. I used a blender, but if your eggs and coconut flour are room temperature, you can whisk it by hand.
2. Because the size of eggs and measuring cups vary, you may have to add more water of flour to obtain the right consistency. This batter should be like a very runny pancake batter.
3. Heat and lightly grease a pan or cast iron skillet
4. Pour some batter in the pan and immediately start tilting the pan from side to side to spread the batter thin.
5. Cook on low heat until firm.
6. Gently flip the pancake to cook on the other side.
7. Serve cold or warm with desired filling.

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Osso Buco

This recipe is inspired by a traditional Italian dish made with cross-cut veal shanks braised with vegetables, white wine and broth. The name Osso Buco translates to hollow bone or bone with a hole (osso=bone, buco=hole). The cut of meat used for this dish comes from the top of the thigh.

I am always skeptical about sharing Italian-inspired dishes. I’ve been to Italy a couple of times and have learned that what Italian restaurants in the US serve is completely different than what I ate there. I also have a few Italian friends who just cringe at the thought of what we in America call Italian food. Did you know that there is no such thing as spaghetti and meatballs or fettuccine Alfredo or chicken parmigiana in Italy?  And let’s not even mention putting pineapple in pizza. Here is a funny list of 17 things we call Italian food but aren’t.

Reading that list makes me realize that throughout my food blogging journey I must have broken dozen of ethnic culinary rules and will probably continue to do so. One of upcoming recipes is going to be a sweet potato noodles with a bacon carbonara sauce, and yes, there will be parsley and garlic in the sauce. I may deserve a restraining order for that, but it is really delicious. For other “Italian-inspired” recipes, try my pesto, bolognese sauce, spaghetti squash, meatza, or cauliflower pizza crust

Ingredients:

3 pounds veal or beef shanks

3-4 tbsp of butter, tallow or your favorite cooking oil

1 cup diced carrot

1 cup diced celery

1 medium onion

1 tbsp chopped garlic

4-5 sprigs fresh thyme (or 1 tbsp. dried)

1 dry bay leave

1 cup white wine

1-2 cups of broth ( I used bone broth)

2 tbsp of tomato paste

1/8 tsp of ground nutmeg

1/2 cup of Arrowroot powder (for dusting the meat before browning)

Salt and Pepper to taste

Preparation:

• Pat meat dry with paper towels to remove any excess moisture.
• Secure the meat to the bone with the kitchen twine (optional).
• Season each shank with salt and freshly ground pepper.
• Dredge the shanks in arrowroot, shaking off excess.
• In a large Dutch oven, heat the oil on high heat.
• Place the shanks in the hot oil and brown all sides, about 3 minutes per side.
• Remove browned shanks and set aside.
• In the same pot, add the onion, carrot and celery and saute until soft and translucent, about 8 minutes.
• Add the tomato paste and mix well.
• Return browned shanks to the pan, add the wine and reduce liquid by half.
• Add the rest of the ingredients and bring to a boil.
• Reduce heat to low, cover pan and simmer for about 2-3 hours or until the meat is falling off the bone.
• Check every 20 minutes, turning shanks and adding more broth as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
• Remove the cooked shanks from the pot and place in a plate.
• Cut off the kitchen twine and discard.
• Pour all the juices and sauce from the pot over the shanks and enjoy

Slow cooker variation:

• Follow the first 10 steps (until reducing wine by half)
• Transfer everything to a slow cooker and add the rest of the ingredients, but only use 1/2 to 1 cup of broth and cook for 8 hours on low.

Osso Buco

Author: Edible Harmony

Prep time: 20 mins

Cook time: 3 hours

Total time: 3 hours 20 mins

Serves: 4

Ingredients

• 3 pounds veal or beef shanks
• 3-4 tbsp of butter, tallow or your favorite cooking oil
• 1 cup diced carrot
• 1 cup diced celery
• 1 medium onion
• 1 tbsp chopped garlic
• 4-5 sprigs fresh thyme (or 1 tbsp. dried)
• 1 dry bay leave
• 1 cup white wine
• 1-2 cups of broth ( I used bone broth)
• 2 tbsp of tomato paste
• 1/8 tsp of ground nutmeg
• “>Arrowroot powder for dusting the meat before browning
• Salt and Pepper to taste

Instructions

1. Pat meat dry with paper towels to remove any excess moisture.
2. Secure the meat to the bone with the kitchen twine (optional).
3. Season each shank with salt and freshly ground pepper.
4. Dredge the shanks in “>arrowroot, shaking off excess.
5. In a large Dutch oven pot, heat the oil on high heat.
6. Place the shanks in the hot oil and brown all sides, about 3 minutes per side.
7. Remove browned shanks and set aside.
8. In the same pot, add the onion, carrot and celery and saute until soft and translucent, about 8 minutes.
9. Add the tomato paste and mix well.
10. Return browned shanks to the pan, add the wine and reduce liquid by half.
11. Add the rest of the ingredients and bring to a boil.
12. Reduce heat to low, cover pan and simmer for about 2-3 hours or until the meat is falling off the bone.
13. Check every 20 minutes, turning shanks and adding more broth as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
14. Remove the cooked shanks from the pot and place in a plate.
15. Cut off the kitchen twine and discard.
16. Pour all the juices and sauce from the pot over the shanks and enjoy
17. Slow cooker variation:
18. Follow the first 10 steps (until reducing wine by half)
19. Transfer everything to a slow cooker and add the rest of the ingredients, but only use 1/2 to 1 cup of broth and cook for 8 hours on low.

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Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Kebab Koobideh

Ground beef is usually not this exciting for me! A friend of mine recently purchased a whole grass-fed, organic, pastured, unvaccinated cow. She took it to a butcher to be cut and vacuum sealed and then let a few of us come over and buy some of the cuts that didn’t fit in her 2 massive freezers. I knew cows were big, but it never really registered on my mind how many hundreds of pounds of meats and bones they convert into. The other thing that I had never thought about is how few rib eye steaks  come out of a whole cow. I went there with the intention of stocking my freezer with all of my favorite cuts, but soon realized that the cow only had one tongue (duh!), one liver, one tail, one heart… fortunately no one was fighting with me over those cuts, but the rib eye steaks were a different story.

I came back home with 4 rib eye steaks, some organ meats, some bones for bone broth, some stew meat and wealth of ground beef. I can only have so many lettuce wrapped burgers and picadillos before I get bored. I started experimenting with all sort of ground beef dishes, but they all taste so similar. This dish definitely brightened up my remaining 20 pounds of  ground beef.

Kebab Koodideh is a traditional Persian dish made by combining ground meat, onion, and spices, wrapping it around a flat skewer and grilling it. It works better if you use flat metal skewers, but since I didn’t have any I just used a regular wooden skewer and make the kebabs thicker, so that they don’t fall apart.

For other ground recipes try my bolognese sauce, meatza, chayote squash picadillo, cabbage unrolled or shepherd’s pie

Ingredients:

1 1/2 Pound ground beef , lamb, or chicken
1 Large onion
1/2 Tablespoon of lemon juice
2 teaspoons of  turmeric
1 Minced garlic clove
1 Egg
Salt to taste
1 Tablespoon of sumac (optional)

Preparation

• Grate the onion with a cheese grater, the smaller the better.  Remove any excess water before adding to the meat mixture.
• Mix all ingredients in a large bowl and refrigerate  for at least 2 hours, or overnight.
• Remove from the refrigerator.  While still cold, scoop a large handful of the meat mixture and roll into a ball.  Push a skewer through the ball and use your hands to shape the meat into a long rectangle.  You can use a finger to make evenly space indentations along the meat.
• Grill the kabobs on high heat or open flame about 4-6 minutes each side, on until desired wellness.
• Sprinkle with sumac spice before serving.

Kebab Koobideh

Recipe Type: Entree

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 6-8

Ingredients

• 1 1/2 Pound ground beef , lamb, or chicken
• 1 Large onion
• 1/2 Tablespoon of lemon juice
• 2 teaspoons of turmeric
• 1 Minced garlic clove
• 1 Egg
• Salt to taste
• 1 Tablespoon of sumac (optional)

Instructions

1. Grate the onion with a cheese grater, the smaller the better. Remove any excess water before adding to the meat mixture.
2. Mix all ingredients in a large bowl and refrigerate for at least 2 hours, or overnight.
3. Remove from the refrigerator. While still cold, scoop a large handful of the meat mixture and roll into a ball. Push a skewer through the ball and use your hands to shape the meat into a long rectangle. You can use a finger to make evenly space indentations along the meat.
4. Grill the kabobs on high heat or open flame about 4-6 minutes each side, on until desired wellness.
5. Sprinkle with sumac spice before serving.

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Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Paleo Tamales

These paleo tamales are a little different than the Mexican cornhusk-wrapped tamales you are probably used to. These are actually a mix between a Central American tamale, made with corn dough, but wrapped in plantain leaves and a Puerto Rican pastel. 

I wanted to create a recipe that tasted just like the tamales I grew-up with, but was grain-free and that called for ingredients that the average American could find in the stores. A hard task to complete considering that Costa Rican tamales are made with corn and pastels are made with guineos, yautia, annatto, and a list of ingredients that only specialty Hispanic markets would carry.

Why am I sharing a recipe for a dish that is served during the Christmas holidays at the beginning of spring? Well, I have had this recipe on my mind ever since I started Paleo 4 years ago, but  since many of the ingredients would be hard for most of you to find.  I didn’t think there would be interest in a recipe like that… Until I found out that Amazon sells frozen plantain leaves…SCORE!  Although you can omit the plantain leaves and just use parchment paper, the leaves give them an unique flavor.

The toppings can be adjusted to your liking. They usually would have raisins, prunes, chilies, olives, and even capers, but I am not a fan of capers or sweet ingredients in my tamales, so I leave those out. If you don’t follow a strict paleo diet, you can even add cooked garbanzo beans.

For other latin recipes using plantain try my empanadas, sweet empanadas, patacones, chili cups, or fried sweet plantains.

Ingredients for the meat:

1-2 tbsp of non-hydrogenated pork lard

2 lbs of diced pork shoulder

1 medium onion

8 garlic cloves

1/3 cup of cilantro, chopped

1 tsp of oregano

1 tsp of smoked paprika

Salt to taste

Ingredients for the dough:

2 ½ pounds of  taro root (white flesh)

4 green plantains

3/4 cup of non-hydrogenated pork lard

1 tsp of cumin

Salt to taste

Other filling options:

Thinly sliced carrots

Bell pepper slices

Raisins

Olives

Other ingredients:

Banana leaves

Parchment paper

Kitchen twine

Preparation for the meat:

• Finely chop the garlic cloves and the onion, using a food processor or cheese grater.
• In a large Dutch oven heat the lard and add the onions, cook until transparent.
• Add the pork shoulder and continue to cook for about 10 minutes over medium heat.
• Add the rest of the ingredients  (garlic, cilantro, oregano, smoked paprika and salt).
• Lower the heat and cover. Continue to cook until the meat is tender.
• Remove the lid and continue to cook until most of the liquid has evaporated.

Preparation for the dough:

• Peel the plantains and the taro root. The easiest way to peel plantains is to submerge them in boiling water until the peel darkens and comes off easily. Be careful not to fully cook the plantains.
• Run the taro and plantains through the food processor until they are finely crumbled, you can also use a fine cheese grater for this.
• Mix all the ingredients for the dough together until well combined.

 Assembly

• Cut the banana leaves into squares (Approximately 12 inches by 12 inches)
• Set up a “work station” by lining up all the ingredients along a counter or table. Start by placing a the banana leaves, then a bowl with the dough, followed with a bowl with the meat, individual bowls for each optional filling, parchment paper and then the kitchen twine
• Place a banana leaf on a plate.
• Place ½ cup of the dough in the center of the leaf and make a rectangle shape with it.
• Top with ¼ cup of the meat, 1 or 2 carrot and  bell peppers slices, 3-4 raisins, an olive and any optional toping you want to use. 
• Fold the banana leaf over as if you where wrapping a gift with them.
  
• Wrap the tamale in a piece of parchment paper, big enough to seal in all the juices from the tamale while cooking.
• Stack two parchment paper wrapped tamales and secure together using kitchen twine. Make a loop lengthwise and a loop across.
• Bring a large pot off salted water to a boil.
• Add the tamales making sure that they are submerged underwater as much as possible and cook for 50 minutes on medium high heat, making sure to turn the tamales half way through.
• Remove your tamales from the water as soon as they are done cooking.
• Eat warm.

Makes 14

Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

40 Paleo Broccoli Recipes

Broccoli is not only one of the most nutritious vegetables around, but it is also one of the easiest vegetables to find here in the United States and many other countries around the world.

Broccoli is a great source of vitamin C, vitamin K, folate and chromium. It is also an excellent source of dietary fiber, pantothenic acid, vitamin E, choline, manganese, phosphorus, vitamin B1, beta carotene, potassium, copper and many other nutrients (Click here for a more detail nutritional value). It is also know for its cancer fighting properties. Researchers believe a substance called isothiocyanate in the broccoli activates some  genes that fight cancer and switches off others that fuel tumors. (1)

I recently discovered that Costco sells large bags of organic frozen broccoli for great price, so I have been searching for new ideas on how to prepare it. Here is a small collection of assorted Paleo Broccoli Recipes.

Breakfast

Broccoli and Citrus Superfood Salad by Happy Health Nut
Broccoli Banana Muffins by The Paleo Mom
Broccoli Breakfast Bowl by Paleo Amore
Broccoli Frittata by Life Made Full
Broccoli Sausage and Egg Muffin by 4 Hour Ginger
Salmon and Broccoli Omelette by Hollywood Homestead
Savory Broccoli Pancakes by Canada Girl Eats Paleo
The Reverse Omelette by Real Food RN

Entrees

Asian Ground Beef, mushroom and Broccoli Lettuce Cups by Nom Nom Paleo
Asian Stir Fry by Elana’s Pantry
Bacon Beef Broccoli Fusion by Life Made Full
Better Than Take-Out Beef and Broccoli by Mark’s Daily Apple
Chicken and Broccoli Stir-Fry by Life Made Full
Chicken Broccoli Pie by Strictly Paleoish
Paleo Honey Chicken by Paleo Effect
Shrimp and Broccoli by Meatified

Salads

Baby Broccoli Salad by Hollywood Homestead
Bacon Broccoli Salad by Life Made Full
Bacon Grape and Broccoli Salad by Paleo Leap
Detox Salad by Real Food RN
Romanesco Salad by Hollywood Homestead
Salty Sweet Broccoli Salad by The Clothes Make The Girl

 Sides

Broccoli Breadsticks by Purely Twins
Broccoli Fritters by PaleOMG
Broccoli Tempura by Hollywood Homestead
Buttered Broccoli with Lemon by Real Food Whole Health
Caramelized Broccolini with Garlic Butter by Real Food Whole Health
Raw Broccoli Bars by The Healthy Family and Home
Roasted Pecan Broccoli by Slim Palate

Smoothies

Blueberry Broccoli Smoothie by Original Eating
Broccoli Banana Smoothie by Raw Food Recipes
Broccoli Grapefruit Detox by Incredible Smoothies
Broccoli Mango Smoothie by Really Healthy Foods
Watermelon Broccoli Smoothie by Original Eating

Soups

Broccoli Cheese Soup by Real Food Whole Health
Broccoli Cheese-Less Soup by The Paleo Homesteader
Broccoli Turmeric Soup by A Harmony Healing
Chicken Broccoli and Sweet Potato Soup by Meatified
Curried Cream of Broccoli by Nom Nom Paleo
Sun-dried Tomato Broccoli Soup by Civilized Caveman Cooking

 

Sources:

1. http://articles.mercola.com/sites/articles/archive/2008/07/22/how-broccoli-fights-cancer.aspx
2. http://www.whfoods.com/genpage.php?tname=nutrientprofile&dbid=82

Roast Goose with Chestnut Stuffing

Tired of the usual turkey or ham for christmas dinner? Spice your holiday table with this recipe. Roast goose is a an old traditional Christmas dish, while it has been almost forgotten in the US, it is still served in many European countries.

This was my first time cooking a goose. I didn’t know what to expect, because I have never even eaten one before, but the dish turned out moist and delicious. As a child I remember being chased by a neighbor’s geese, he used them as guard “dogs” on his property and they did the job quite well . Geese are loud, fast, and plain vicious and maybe that’s why cooking one intimidated me… but, it’s payback time now!

I googled several recipes and did a mash-up of them to create my own, for the first steps I followed Mark Sisson’s recipe to render as much fat as possible. This was my favorite part of the whole experience. I rendered almost a quart of cooking fat and I have been making all sort of savory dishes with it. Yes, these birds are quite fatty. They are also big-boned, so I made a tasty, mineral-rich  bone broth with them afterwards.

There wasn’t as much meat as I anticipated from such a large bird. They are all fat, bones and bad intentions, so if you are serving a large party, you may want to roast two birds or add some ham, prime rib, leg of lamb, or crock pot “rotisserie” chicken to your table.

If you would like to have a savory stuffing instead, you can substitute the oranges for lemons, the apples for sliced leeks and substitute the honey for salt to taste.

Ingredients For The Goose

1 whole medium goose
1-2 oranges cut into four
4-5 sprigs of fresh thyme
2 tsp of dry thyme
1-2 tsp of salt.

Ingredients For The Stuffing

2 tbsp of coconut oil, ghee or cooking fat of choice
1 1/2 cups of thinly sliced carrots
1 1/2 cups of sliced celery stalks
2 cups of cubed apples
4 cups of roasted and peeled chestnuts cut into 4
2 tbsp of honey

Ingredients For The Glaze (optional)

½ cup of honey
½ cup of orange juice
½ tsp of allspice

Preparation:

•  If your bird is frozen, transfer to the refrigerator 2 days prior, to thaw.
• Pat dry the goose.
• Cut the tips of the wings and remove excess skin and fat.
• Rub goose with salt inside and outside.
• Using a fork, prick the skin all over, being careful not to cut through the meat. This will help you draw out some of the fat that sits under the skin.
• Place the orange and fresh thyme inside the bird
• Put 4-5 cups of water and the trimmed fat at the bottom of a roasting pan.
• Place the bird in the roasting pan, breast up on a wire rack.
• Cover the goose. If your roasting pan does not have a lid cover it tightly with foil.
• Place the roasting pan on the stove over two burners, turn the burners on medium and simmer for about an hour, making sure that all the water doesn’t evaporate. If necessary add more water. This step will release a lot of the fat from the skin and onto the pan.
•  Meanwhile sauté the carrots and celery in the coconut oil for 3 minutes, add the rest of the ingredients for the stuffing and cook for an additional 5-8 minutes or until carrots are tender and set aside
• Preheat oven to 350 degrees Fahrenheit.
• Remove the bird from the roasting pan being careful not to drip the juices from inside the goose into the rendered fat.
• Drain all the liquid from the pan onto a large glass or stainless steel bowl.
•  Allow this mixture to cool down and refrigerate. The fat will separate from the water and harden. Scoop out this fat and store in the refrigerator for cooking.
• Remove the oranges from inside, and their juice inside the bird’s cavity
• Place the stuffing in the cavity. Rub the outside with dry thyme.
• Tie the legs together with kitchen twine.
• Turn the goose breast down and cook uncovered for 30 minutes
• In a small pot, simmer all the ingredients for the glaze until the mixture thickens to a consistency of gravy.
• Turn the goose breast side up and cook for an additional 45 to 65 minutes or until a thermometer inserted in the middle of the thigh reads 170 degrees Fahrenheit.
• 10 minutes before the bird is done brush the glaze over it.
• Cover and let stand for 10 minutes before carving

Roast goose with chestnut stuffing

Author: Edible Harmony

Prep time: 20 mins

Cook time: 2 hours 30 mins

Total time: 2 hours 50 mins

Serves: 8

Ingredients

• Ingredients For The Goose
• 1 whole medium goose
• 1-2 oranges cut into four
• 4-5 sprigs of fresh thyme
• 2 tsp of dry thyme
• 1-2 tsp of salt.
• Ingredients For The Stuffing
• 2 tbsp of coconut oil, ghee or cooking fat of choice
• 1 1/2 cups of thinly sliced carrots
• 1 1/2 cups of sliced celery stalks
• 2 cups of cubed apples
• 4 cups of roasted and peeled chestnuts cut into 4
• 2 tbsp of honey
• Ingredients For The Glaze (optional)
• ½ cup of honey
• ½ cup of orange juice
• ½ tsp of allspice

Instructions

1. If your bird is frozen, transfer to the refrigerator 2 days prior, to thaw.
2. Pat dry the goose.
3. Cut the tips of the wings and remove excess skin and fat.
4. Rub goose with salt inside and outside.
5. Using a fork, prick the skin all over, being careful not to cut through the meat. This will help you draw out some of the fat that sits under the skin.
6. Place the orange and fresh thyme inside the bird
7. Put 4-5 cups of water and the trimmed fat at the bottom of a roasting pan.
8. Place the bird in the roasting pan, breast up on a wire rack.
9. Cover the goose. If your roasting pan does not have a lid cover it tightly with foil.
10. Place the roasting pan on the stove over two burners, turn the burners on medium and simmer for about an hour, making sure that all the water doesn’t evaporate. If necessary add more water. This step will release a lot of the fat from the skin and onto the pan.
11. Meanwhile sauté the carrots and celery in the coconut oil for 3 minutes, add the rest of the ingredients for the stuffing and cook for an additional 5-8 minutes or until carrots are tender and set aside
12. Preheat oven to 350 degrees Fahrenheit.
13. Remove the bird from the roasting pan being careful not to drip the juices from inside the goose into the rendered fat.
14. Drain all the liquid from the pan onto a large glass or stainless steel bowl.
15. Allow this mixture to cool down and refrigerate. The fat will separate from the water and harden. Scoop out this fat and store in the refrigerator for cooking.
16. Remove the oranges from inside, and their juice inside the bird’s cavity
17. Place the stuffing in the cavity. Rub the outside with dry thyme.
18. Tie the legs together with kitchen twine.
19. Turn the goose breast down and cook uncovered for 30 minutes
20. In a small pot, simmer all the ingredients for the glaze until the mixture thickens to a consistency of gravy.
21. Turn the goose breast side up and cook for an additional 45 to 65 minutes or until a thermometer inserted in the middle of the thigh reads 170 degrees Fahrenheit.
22. minutes before the bird is done brush the glaze over it.
23. Cover and let stand for 10 minutes before carving

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Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Cranberry Sage Turkey Meatballs

A perfect appetizer for holiday gatherings, potlucks or any other get-together, Cranberry Sage Turkey Meatballs are a great make ahead dish. I usually keep a batch in my freezer and simply pop them in my toaster over for a few minutes.

This year, my daughter Lilah is on a nontraditional preschool schedule. She goes to school from 12:30 pm to 3:30 pm. This means that lunch has to be served at 11:30 am,  only 2 hours after she finishes breakfast. I’ve been having a hard time trying to incorporate an early lunch making time in my morning routine, so we have been surviving with salads, frozen homemade chicken nuggets, cucumber roast beef sandwiches and anything that I can put together in 15 minutes or less. These Cranberry Sage Turkey Meatballs have added some variety and the girls just love them.

I recommend you use fresh ground turkey instead of previously frozen because it is much easier to work with. Previously frozen turkey can be watery, mushy and hard to roll into balls, but you can try wrapping the turkey with a kitchen towel and squeezing some of the moisture out. The glaze is optional, as the meatballs themselves are flavorful enough to eat as it.

You can also omit the dry cranberries and replace the glaze with a cranberry sauce.

Ingredients:

1 pound of ground turkey
½ cup of dry cranberries
1 tablespoon of fresh chopped sage
¼ cup of pine nuts (optional)
½ tsp of red pepper flakes (optional)
1 tsp of dry thyme
salt to taste
¼ cup arrowroot powder (optional)

Ingredients for the optional glaze:

1/4 cup maple syrup
1/4 cup of coconut aminos
1/4 teaspoon lemon zest
1 tsp of arrowroot powder

Preparation:

• Preheat oven to 425 degrees Fahrenheit.
• In a medium bowl combine all the ingredients for the meatballs except for the arrowroot powder.
• Roll the mixture into 1 1/2 inch balls.
• If the turkey is too sticky or hard to roll, dust your hands and rolling surface with arrowroot powder.
• Place the turkey balls in a greased or parchment paper lined cookie sheet.
• Bake for 15 minutes or until fully cooked (cut a turkey ball in half to make sure they are no longer pink in the inside).
• While the turkey balls are baking combine all the ingredients for the glaze un a small saucepan.
• Bring to a boil, reduce heat and cook uncovered until the sauce has thicken into a gravy-like consistency.
• Remove the turkey meatballs from the oven, brush lightly with the glaze and serve.

Cranberry Sage Turkey Meatballs

Recipe Type: Appetizer

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 10

Ingredients

• 1 pound of ground turkey
• ½ cup of dry cranberries
• 1 tablespoon of fresh chopped sage
• ¼ cup of pine nuts (optional)
• ½ tsp of red pepper flakes (optional)
• 1 tsp of dry thyme
• salt to taste
• ¼ cup arrowroot powder (optional)
• Ingredients for the optional glaze:
• 1/4 cup maple syrup
• 1/4 cup of coconut aminos
• 1/4 teaspoon lemon zest
• 1 tsp of arrowroot powder

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. In a medium bowl combine all the ingredients for the meatballs except for the arrowroot powder.
3. Roll the mixture into 1 1/2 inch balls.
4. If the turkey is too sticky or hard to roll, dust your hands and rolling surface with arrowroot powder.
5. Place the turkey balls in a greased or parchment paper lined cookie sheet.
6. Bake for 15 minutes or until fully cooked (cut a turkey ball in half to make sure they are no longer pink in the inside).
7. While the turkey balls are baking combine all the ingredients for the glaze un a small saucepan.
8. Bring to a boil, reduce heat and cook uncovered until the sauce has thicken into a gravy-like consistency.
9. Remove the turkey meatballs from the oven, brush lightly with the glaze and serve.

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Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Paleo Thanksgiving Recipe Roundup

I overheard a conversation in the gym this morning about a woman not wanting to start a gluten-free cleanse so close to Thanksgiving. In her mind, holidays and festivities can only be enjoyed through unhealthy foods.  The truth is that you can enjoy  a delicious holiday meal by just switching some of the ingredients instead of avoiding a dish altogether.  I put together this Paleo Thanksgiving Recipe Roundup to help you keep all your recipes for the evening together on one page.

Thanksgiving Turkey

 

This turned out extra moist  and juicy thanks to the brine I marinated it with overnight. I baked it while covered with a moist light cloth to lock in all the moisture. Read full printable recipe here

Sweet Potato Stuffing

 

 

 

 

 

 

Made with sweet potato, apples, celery, cranberry, walnuts, and spices. Read full recipe here

Cranberry Sauce

 

 

 

 

 

My recipe for cranberry sauce is sweetened with honey and has a citrus hint to it. It is spiced with ginger and cinnamon and made in under 20 minutes. See full recipe here.

Grain-Free Rolls

 

 

 

 

One of the yummiest breads I’ve ever tried, even among the wheat breads I used to eat. The best part about this bread recipe is that I can make several batches of it at the time and freeze them for later, when I am ready to eat them. I just pop them in the toaster oven for a few minutes and they are as tasty as when they were first baked. See full recipe here

Asparagus Casserole

 

 

 

 

 

Asparagus can also be substituted for green bean for a more traditional can-free, unprocessed side dish. This recipe call for onions mushrooms, broth, arrowroot powder and spices. See recipe here

Garlic Basil Asparagus

 

 

 

 

 

Another side dish that can be made using green beans as well, much simpler than the asparagus casserole. It only calls for 5 ingredients, asparagus, basil, garlic, oil of preference and salt. See recipe here

Celery  Root Puree 

 

 

 

 

 

Personally I find this much tastier than mashed potatoes, and a lot less starchy. It calls for celery root, cauliflower garlic and either butter, ghee or olive oil. See recipe here.

Pumpkin Cheesecake (Paleo or Primal Version)

 

 

 

 

 

I made two different versions for this paleo pumpkin cheesecake recipe, one with regular cream cheese and a dairy free version made with cashews. I personally liked the cheese recipe better, but the second one was still delicious. See recipe here

Cranberry Pumpkin Bread

 

 

 

 

 

This Grain-Free Pumpkin Cranberry Bread mixes two of my favorite fall fruits: cranberries and pumpkin. It is also nut free and it is sweetened with dates. See full Recipe here

Pumpkin Custard (dairy-free)

 

 

 

 

 

Flavors of fall, a modified traditional European dessert and a hint of coconut merge together in this rich, creamy and spiced dairy-free pumpkin custard. See full recipe here.

Pumpkin Pie Cupcakes

 

 

 

 

 

These are a hybrid between pumpkin pie filling and a muffin, so they are extra moist. I also provide two different frosting recipes, the first one is a fast and easy cream cheese frosting and the second one is made with coconut milk and coconut oil.  It is delicious as well but a little bit more time-consuming, as it requires you to start the frosting the day before. See full recipe here.

Chocolate Pumpkin Coffee Cake

 

 

 

 

 

 

Edible Harmony’s newest recipe, part brownie, part pumpkin bar and part coffee cake, this will please everyone at the table. See full recipe here.

Thanksgiving is around the corner–are you sticking to your grain-free diet during the holidays?

Paleo Nutmeal (oatmeal)(nut-free option)

My grain-free, protein rich version of a traditional comforting breakfast: Paleo Nutmeal

Oatmeal brings me tons of childhood memories. Growing up I was an extremely picky eater, there were about 5 things I could tolerate, but they needed to be spaced out with at least a week in between. Needless to say, meal times were always a torture. There were only three things that I looked forward to regularly: macaroni and cheese, flan, and oatmeal. Since then oatmeal has been sort of a comfort food for me and somehow my oldest daughter now feels the same way about it. Luckily for me, she eats most anything I put on her plate, but Paleo Nutmeal is something she always looks forward to.

If you don’t like cashews or you do not want to use a blender you can replace the cashews, water and dates for 1 1/4 cup of sweetened almond milk, Here is my recipe for it.

For a NUT-FREE version replace the cashew nuts and water for 1 1/4 cup of coconut milk.

For other sweet breakfast treats try my banana scramble, cream of chocolate or crispy paleo waffles

Ingredients:

1 large egg

1 tbsp of coconut flour

1 tbsp of  coconut oil

1 cup of water

1/4 cup of cashew or macadamia nuts

3-4 pitted dates or sweetener or choice

1/4 tsp of vanilla extract

a pinch of salt

1 tbsp of hemp seeds (optional)

Optional toppings: raisins, cinnamon, shredded coconut, lucuma powder, sliced bananas, chopped nuts, berries

 

Preparation:

• Using a blender combine all the ingredients together, except the hemp seeds.Blend until the nuts are finely ground.
• Pour the mixture in small saucepan and cook over medium heat, stirring occasionally to prevent it from sticking to the bottom of the pan.
• When most of the  liquid is absorbed, remove from heat, mix in the hemp seeds and desired toppings, and serve. You may add more water or almond milk if the consistency is too dry.

Paleo Nutmeal (oatmeal)

Recipe Type: Breakfast

Cuisine: Paleo

Author: Edible Harmony

Prep time: 3 mins

Cook time: 5 mins

Total time: 8 mins

Serves: 1

Ingredients

• Ingredients:
• 1 large egg
• 1 tbsp of coconut flour
• 1 tbsp of coconut oil
• 1 cup of water
• 1/4 cup of cashew nuts
• 3-4 pitted dates or sweetener or choice
• 1/4 tsp of vanilla extract
• a pinch of salt
• 1 tbsp of hemp seeds (optional)
• Optional toppings: raisins, cinnamon, shredded coconut, lucuma powder, sliced bananas, chopped nuts, berries

Instructions

1. Using a blender combine all the ingredients together, except the hemp seeds. Blend until the nuts are finely ground.
2. Pour the mixture in small saucepan over medium heat, stirring occasionally to prevent it from sticking at the bottom of the pan.
3. When most of the liquid is absorbed, remove from heat, mix in the hemp seeds and desired toppings, and serve. You may add more water or almond meal if the consistency is too dry.

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Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Ultimate Carne Asada Marinade

Carne Asada seems to be the easiest meat dish to prepare at barbecues. It is usually affordable and available at most supermarkets or butcher shops. It already comes marinated and ready to grill, no wonder it is everyone’s choice, but have you ever read the ingredients of a store-bought carne asada marinade? The ones I have gotten to examine are filled with canola oil, soy, wheat, MSG, preservatives and other questionable ingredients.

This Carne Asada Marinade is made with ingredients and spices that are commonly found in most households and can be used with any kind of meat, although I like it best with grass-fed skirt steak. It has been my “secret” recipe for years, but I am feeling extra generous today.

You can serve it with Mexican cauli-rice, turnip fries or as jicama shell tacos

Let me introduce you to your new favorite carne asada recipe!

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Ingredients:

1/2 cup of orange juice
1/4 cup of lemon juice
1/4 cup of lime juice (or more lemon juice)
2 minced garlic cloves
1/2 onion, sliced
1/2 red bell pepper
1/2 green bell pepper
1/3 cup of coconut aminos
1 tsp of ground chipotle pepper or more to taste or sliced jalapeños 
2 tsp of ground cumin
1 tsp of paprika
2 tsp of dry oregano
1 tsp of garlic powder
1 tsp of coriander
1 tsp of black pepper
1/4 cup of avocado oil or any other high smoke-point cooking fat
Salt to taste
3 lbs of  grass-fed flank, skirt steak or boneless chicken

Preparation:

• Set the meat on a cutting board and pound it using a mallet, this would help tenderize it and absorb the seasoning.
• Combine all ingredients into a bowl and cover or use a large ziplock bag.
• Set the bowl or plastic bag  in the refrigerator.
• Let meat marinade at least two hours or overnight.
• Grill or broil to desired doneness.

Ultimate Carne Asada Marinade

Recipe Type: Paleo Entree

Cuisine: Mexican

Author: Edible Harmony

Ingredients

• 1/2 cup of orange juice
• 1/4 cup of lemon juice
• 1/4 cup of lime juice (or more lemon juice)
• 2 minced garlic cloves
• 1/2 onion, sliced
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/3 cup of coconut aminos
• 1 tsp of ground chipotle pepper or more to taste or sliced jalapeños
• 2 tsp of ground cumin
• 1 tsp of paprika
• 2 tsp of dry oregano
• 1 tsp of garlic powder
• 1 tsp of coriander
• 1 tsp of black pepper
• 1/4 cup of avocado oil or any other high smoke-point cooking fat
• Salt to taste
• 3 lbs of grass-fed flank, skirt steak or boneless chicken

Instructions

1. Set the meat on a cutting board and pound it using a mallet, this would help tenderize it and absorb the seasoning.
2. Combine all ingredients into a bowl and cover or use a large ziplock bag.
3. Set the bowl or plastic bag in the refrigerator.
4. Let meat marinade at least two hours or overnight.
5. Grill or broil to desired doneness.

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Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”