Paleo Apple Carrot Kugel (nut-free and egg-free)

Kugel is a traditional jewish pudding or casserole. It is most commonly made with egg noodles or potatoes. I apologize for butchering the recipe, but I was asked to make a similar dish that complies with several dietary restrictions and that also hides a few vegetables in it. My paleo kugel variation of this recipe is made with shredded carrots, sweet potato and apples. I made two recipes, one uses almond flour and eggs and the second one uses coconut flour and gelatin instead of eggs. Although kugels are typically a side dish, this one is more like a dessert or a breakfast treat.

For other egg-free treat ideas try my raw coconut macaroons,  banana muffins, raw apple “‘larabar”, raw “rice” pudding, or my chia seed energy bar

Ingredients for the almond flour version:

1 cup shredded carrot
1 cup shredded sweet potato
1 cup shredded apple
2 eggs
8 dates
1 tbsp of coconut oil or butter
1/4 cup of orange or apple juice
2 cups blanched almond flour
1 tsp baking soda
1/3 tsp salt

Preparation:

• Preheat oven to 350 degrees Fahrenheit.
• Blend eggs,dates, baking soda, coconut oil, orange juice, and 1 cup of almond flour until smooth.
• Transfer into a  bowl and mix in the rest of the ingredients.
• Pour into a greased 8×8 baking dish and  press it down to make and even width layer.
• Bake for 30 to 35 minutes.
• Serve cold or warm

Ingredients for the nut and egg free version:

1 cup shredded carrot
1 cup shredded sweet potato
1 cup shredded apple (keep all the juices)
2 1/2 tbsp of unflavored gelatin. I use this one (or 2 eggs)
1/4 cup of honey
1/3 cup of coconut flour
3 tbsp of coconut oil or butter
1 tsp baking soda
1/3 tsp salt
1 or 2 tsp of ground cinnamon (optional)

Preparation:

• Preheat oven to 350 degrees Fahrenheit.
• Pour all the ingredients into a bowl and using your hands mix until well combined.
• Pour into a greased 8×8 baking dish and press it down to make and even width layer.
• Bake for 30 to 35 minutes.
• Allow for it to cool down before serving to allow the gelatin to set.
• Serve cold.

Paleo Apple Carrot Kugel (almond flour version)

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 6-8

Ingredients

• 1 cup shredded carrot
• 1 cup shredded sweet potato
• 1 cup shredded apple
• 2 eggs
• 8 dates
• 1 tbsp of coconut oil or butter
• 1/4 cup of orange or apple juice
• 2 cups blanched almond flour
• 1 tsp baking soda
• 1/3 tsp salt

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Blend eggs,dates, baking soda, coconut oil, orange juice, and 1 cup of almond flour until smooth.
3. Transfer into a bowl and mix in the rest of the ingredients.
4. Pour into a greased 8×8 baking dish and press it down to make and even width layer.
5. Bake for 30 to 35 minutes.
6. Serve cold or warm

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Paleo Apple Carrot Kugel (nut-free and egg-free)

Recipe Type: Breakfast

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 8

Ingredients

• 1 cup shredded carrot
• 1 cup shredded sweet potato
• 1 cup shredded apple (keep all the juices)
• 2 1/2 tbsp of unflavored gelatin (or 2 eggs)
• 1/4 cup of honey
• 1/3 cup of coconut flour
• 3 tbsp of coconut oil or butter
• 1 tsp baking soda
• 1/3 tsp salt
• 1 or 2 tsp of ground cinnamon (optional)

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Pour all the ingredients into a bowl and using your hands mix until well combined.
3. Pour into a greased 8×8 baking dish and press it down to make and even width layer.
4. Bake for 30 to 35 minutes.
5. Allow for it to cool down before serving to allow the gelatin to set.
6. Serve cold.

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Nut-Free Paleo Pancakes

Finally a paleo pancake recipe that is light and fluffy. Not too “nutty”, too “eggy” or too “coconuty”. These nut–free paleo pancakes did seem much lighter than my usual almond flour pancakes and a much easier to flip than any other grain-free pancake recipe I’ve tried before. They are also probably the closest paleo recipe to wheat flour pancakes there is.

This recipe is for plain pancakes, but you can change it up by adding chocolate chips, unsweetened cocoa powder, banana slices, shredded coconut, chopped nuts, blueberries,  vanilla, cinnamon, raisins, etc.

For other pancake recipes, try my 2-ingredient banana pancakes, almond flour pancakes, crispy waffles or tropical frittata

Ingredients:

½ cup of tapioca flour
½ cups of coconut flour
½ cup of applesauce
6 eggs
½ to 2/3 cup of full fat coconut milk
1 tsp of baking soda
1 tbsp of coconut oil plus more for greasing the griddle

Preparation:

•  Preheat a griddle to medium/low heat and lightly coat with some coconut oil.
•  Using a blender or a whisker combine all the ingredients together until smooth. Start by using only ½ cup of coconut milk and if the mixture is too thick, then slowly add more of it until the batter has a yogurt-like consistency and it is easy to pour.
• Pour the batter onto the hot griddle forming desired sized circles.
• When the top of the pancake starts to bubble, flip and cook the other side until the center of the pancake is done.
• Remove from heat and serve with extra coconut oil, butter, nut butter, date paste, maple syrup, jam or your favorite topping.

Nut-Free Paleo Pancakes

Recipe Type: Breakfast

Cuisine: Paleo

Author: Edible Harmony

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 6-8

Ingredients

• ½ cup of tapioca flour
• ½ cups of coconut flour
• ½ cup of applesauce
• 6 eggs
• ½ to 2/3 cup of full fat coconut milk
• 1 tsp of baking soda
• 1 tbsp of coconut oil plus more for greasing the griddle

Instructions

1. Preheat a griddle to medium/low heat and lightly coat with some coconut oil.
2. Using a blender or a whisker combine all the ingredients together until smooth. Start by using only ½ cup of coconut milk and if the mixture is too thick then slowly add more of it, until the batter has a yogurt-like consistency and it is easy to pour.
3. Pour the batter onto the hot griddle forming desired sized circles.
4. When the top of the pancake starts to bubble, flip and cook the other side until the center of the pancake is done.
5. Remove from heat and serve with extra coconut oil, butter, nut butter, date paste, maple syrup, jam or your favorite topping.

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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.”

Chocolate Pumpkin Coffee Cake (Paleo)

A mixture between a brownie, a pumpkin bar, and a spongy cake, this Chocolate Pumpkin Coffee Cake satisfied the two polar opposite palates in my house: “the chocoholic” and the “spice-junkie”. My husband is a true chocolate lover, everything to him is better with chocolate on top. Me on the other hand, I am a fan of vanilla, cinnamon, and spices.  We can never agree on desserts, but this one was satisfying to both.

My next step is to get him to like spicy foods, curries, organ meats, coconut, avocado… yes AVOCADO! Who doesn’t like avocado? The guy who orders a hamburger with bacon, peanut butter and jelly on a gluten-free bread, or that adds sprite to his red wine. Apparently it is a popular drink in Spain, called “Tinto de Verano”. Someone call the “paleo police”, he can’t behave in restaurants. Do you stick to your  dietary preferences or restrictions even when eating out?

For this recipe I used my immersion blender to combine all the ingredients, because it is the fastest kitchen tool to clean, but you could certainly use your food processor, or electric mixer. The goal is to fully incorporate the coconut oil with the rest of the ingredients until there are no more chunks in the batter. If your coconut oil is melted (but cool) and your eggs are room temperature, you could even mix it all up with just a spatula.

For other pumpkin desserts try my pumpkin cheese cake, pumpkin butter, pumpkin custard, pumpkin ice cream, or pumpkin spice coffee creamer.

Ingredients

2 cups of almond flour
¼ cup of coconut flour
6 large eggs
½ cup of coconut oil
1 teaspoon of baking soda
3/4 cup of honey
½ cup of unsweetened cocoa
½ cup of pumpkin puree
1 large egg
½ tablespoon of pumpkin spice (or 1 ½ tsp of cinnamon,¼ tsp of ground clove,¼ tsp of ground ginger,¼ tsp of ground nutmeg, ¼ tsp of ground cardamom)

Preparation:

• Preheat oven to 375 degrees Fahrenheit.
• Using an electric mixer, food processor, or immersion blender, mix the almond flour, coconut flour, coconut oil, baking soda,  honey and 6 eggs, until well combined.
• Scoop 2 cups of this batter and place in a separate bowl.
• Mix in the  2 cups of batter you set aside with the unsweetened cocoa and transfer the chocolate layer into a greased 9″ x 13″ baking dish.
• Mix in the pumpkin puree, spices and 1 egg with the remaining batter.
• Pour the pumpkin layer over the chocolate batter.
• Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out dry.

Chocolate Pumpkin Coffee Cake (Paleo)

Recipe Type: Dessert

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 10

Ingredients

• 2 cups of almond flour
• ¼ cup of coconut flour
• 6 large eggs
• ½ cup of coconut oil
• 1 teaspoon of baking soda
• 3/4 cup of honey
• ½ cup of unsweetened cocoa
• ½ cup of pumpkin puree
• 1 large egg
• ½ tablespoon of pumpkin spice (or 1 ½ tsp of cinnamon,¼ tsp of ground clove,¼ tsp of ground ginger,¼ tsp of ground nutmeg, ¼ tsp of ground cardamom)

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. Using an electric mixer, food processor, or immersion blender, mix the almond flour, coconut flour, coconut oil, baking soda, honey and 6 eggs, until well combined.
3. Scoop 2 cups of this batter and place in a separate bowl.
4. Mix in the 2 cups of batter you set aside with the unsweetened cocoa and transfer the chocolate layer into a greased 9″ x 13″ baking dish.
5. Mix in the pumpkin puree, spices and 1 egg with the remaining batter.
6. Pour the pumpkin layer over the chocolate batter.
7. Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out dry.

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Recommended products and offers:

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.”

No-Bake Paleo Almond Joy

Here we have a healthier version of a traditional chocolate bar. These guilt-free paleo almond joy bars are much more tasty than the store-bought ones. You can sweeten them with honey, raw honey, or maple syrup. I like the flavor of maple syrup much better, but if you use raw honey they are a little bit easier to work with and less crumbly.

For the chocolate shell you have several options, you can follow the recipe below using tempered cacao paste or any unsweetened chocolate bar (preferably soy-free), you can make my raw chocolate recipe or you can just melt Enjoy Life Chocolate chips or your favorite sweetened chocolate bar.

For other chocolate treats try my Paleo S’mores, raspberry fudge, chocolate chip cookies or avocado chocolate pudding

 

Ingredients for the Filling:

1 cup of  unsweetened shredded coconut

¼ cup of maple syrup or raw honey

3 tbsp of softened coconut oil

¼ tsp of almond extract

pinch of sea salt

8 -10 almonds

 

Ingredients for the Chocolate

3 tbsp of coconut oil

1/3 cup of tempered cacao paste or unsweetened chocolate

3 tbsp of raw cacao powder or unsweetened cocoa powder (optional for a stronger dark chocolate taste)

¼ cup of maple syrup

 

Preparation:

•  In a medium bowl, combine the coconut, coconut oil, maple syrup, almond extract and salt until an uniform paste is formed.
• Wrap a small square container with plastic wrap and pressed the mixture into it forming a layer about ¾ inch thick.
• Press the almonds on top of the mixture, evenly distributed.
• Freeze for 20-30 minutes and cut the coconut  filling into desired shape.
• Return filling to the freezer.
• Meanwhile in a small saucepan, gently melt all the ingredients for the chocolate shell and allow to cool off until the mixtures thickens to a heavy syrup consistency.
• Dip the coconut bars into the chocolate and freeze until the chocolate is hard.
• If necessary coat in chocolate one more time.
• Transfer and store in the refrigerator

WARNING! Keep away from sneaky children, they may hide in a corner with a tray full of theses

Blueberry Banana Frittata

This Blueberry Banana Frittata was inspired by one of my most popular breakfast options: “The Banana Scramble” … The perfect healthy fix for a “sugary” breakfast, yet it is protein rich, nutrient dense and really simple and fast to make. My girls just absolutely love it and they ask for it everyday, but after a year plus of having the same breakfast almost daily, I got a little bored and decided to start experimenting with the recipe and adding different ingredients.

I know that the sounds of mixing bananas with eggs doesn’t seem appetizing at first, but if you think about it, eggs and sweeteners are basic ingredients in baking. If you mix the eggs very well with the rest of the ingredients you are not be able to taste them or see them.

The same thing happens here after you mix in the eggs with the banana– it really tastes like some sort of banana bread pudding but it is lot easier to make.

To make this frittata I used my oven to finish cooking the top, but depending on your large-pancake-flipping skills you may get away with cooking the top of the frittata in the pan as well. I’ll give you some tips on how to do it at the end of the recipe but if you are using a cast iron or heavy skillet, this step might be more challenging.

For other sweet breakfast  ideas try my grain-free oatmeal, cream of chocolate, or crispy paleo waffles.

Ingredients:

3 bananas
5 eggs
1/3 cup of almond flour or 2-3 tablespoons of coconut flour
1 tsp of vanilla
½ cup of fresh blueberries
2 tbsp of coconut oil

Preparation:

• Preheat oven to 450 degrees Fahrenheit. (Read below for a no-bake method)
• In a medium bowl mash the bananas.
• Mix in the eggs and whisk until very well combined.
• Mix in the flour and the blueberries.
• In a medium oven-safe skillet heat the coconut oil on the stove over medium/low heat.
• Pour the mixture in the pan.
• Cook uncovered until the middle of the frittata is cooked.
• Put the frittata in the oven and cook until is fully done.
• Turn the broiler on to brown the top (optional step).

Steps to flip the frittata into the pan (No-bake method):

• Cook one side until the frittata is firm and at least two-thirds of it are cooked.
• Cover the top of the pan with a large plate.
• Hold the plate firmly while you turn the pan upside down to drop the frittata onto the plate.
• Return the pan to the stove and slide the frittata back into the pan with the cooked side up.
• Continue cooking until it is fully done.

Paleo “Rice” Pudding (Raw)

A small confession: there is no rice in this Paleo “Rice” Pudding. There is no condensed milk or dairy at all. Yet, this  healthy treat is really worth trying.

Growing up in a Latin American country, I really long for the creamy, “custardy”, dairy-filled and rich desserts… Flan… Tres Leches…Puddings…Mmmm, I have a lot of experimenting to do in my kitchen.

Rice pudding has been on my mind for a while and I couldn’t figure out how to make it work with out the rice. I usually use grated cauliflower as my rice substitute, but cauliflower with milk and honey may not do the trick, so I used white chia seeds instead. You can use the regular black ones and the taste wouldn’t really change. I made a creamy dairy substitute using cashews and water and I sweetened it with dates, but you could use raw honey or your sweetener of choice.

For other dessert recipes try my pumpkin custard, baked apples, salted caramel dip, or honey lemon curd

Ingredients:
2 cups of water
 1 1/4  cups of cashews
Pitted dates or raw honey to taste ( I used about 6 dates)
1/2 to 1 tsp of cinnamon
1/2 tsp of vanilla
1 small piece of lemon peel (about 1/2 square inch)
3 1/2 tbsp of white chia seeds
1/4 cup of raisins

Preparation:

• Using a blender, mix the cashews, dates (or raw honey), lemon peel, and water together until cashews are liquified.
• Transfer to a bowl.
• Mix the rest of the ingredients and let the chai seeds soak for 5 to 10 minutes (for a thicker consistency add more chia seeds)
• Eat cold or warm.

Paleo “Rice” Pudding (Raw)

Recipe Type: Dessert

Cuisine: Latin Paleo

Author: Edible Harmony

Ingredients

• 2 cups of water
• 1 1/4 cups of cashews
• Pitted dates or raw honey to taste ( I used about 6 dates)
• 1 tsp of cinnamon
• 1/2 tsp of vanilla
• 1 small piece of lemon peel (about 1/2 square inch)
• 3 1/2 tbsp of white chia seeds
• 1/4 cup of raisins

Instructions

1. Using a blender, mix the cashews, dates (or raw honey), lemon peel, and water together until cashews are liquified.
2. Transfer to a bowl.
3. Mix the rest of the ingredients and let the chai seeds soak for 5 to 10 minutes (for a thicker consistency add more chia seeds)
4. Eat cold or warm.

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Pina Colada Ice Cream (Dairy-Free)

I could have just named this recipe pineapple coconut ice cream, but after having spent the last 5 years of my life either pregnant, nursing, or both, Pina Colada Ice Cream is closest thing I have come to an adult beverage in a very long time. I imagine that you can add liquor to it and make it the real deal, but you may have to add some cashews or macadamia nuts while blending to make it creamier and not icy or watery. Keep in mind that lower proof liquors don’t freeze very well.

Dairy free ice cream is much easier to make than the dairy kind, simply mix coconut milk and fruit, vanilla, or chocolate and your sweetener of choice. Adding banana, cashews or macadamia nuts makes it creamier. For this pina colada ice cream I just blended some pineapple, coconut milk, banana and raw honey together until smooth and added some shredded coconut for added consistency and flavor.

For other frozen treats, try my one ingredient banana ice cream, chocolate mint ice cream pie, pumpkin ice cream, or Cardamom Roasted Figs Over Vanilla Dairy-Free Ice Cream.

 

Ingredients:

1/2 pineapple
14 ounces of full fat coconut milk ( BPA-free canned or homemade)
1/2 banana or 1/2 cup of macadamia nuts or cashews to make it creamier (optional)
1/2 cup of shredded coconut
Raw honey to taste

Preparation:

• Peel and cut the pineapple into large cubes.
• Place the pineapple cubes, coconut milk, banana, and honey into a blender and blend until smooth.
• Mix in the unsweetened shredded coconut using a spoon or just run the blender for a quick second. I like the ice cream to have pieces of coconut in it, but if you want a smoother consistency just blend until they are dissolved.
• Pour the mixture into BPA-Free Ice cream pop molds or into a an ice cream maker and follow the manufacturer’s instructions.
• Freeze and enjoy.

Pina Colada Ice Cream (Dairy-Free)

Recipe Type: Dessert

Cuisine: Paleo

Author: Edible Harmony

Prep time: 5 mins

Total time: 5 mins

Serves: 4

Ingredients

• 1/2 pineapple
• 14 ounces of full fat coconut milk ( BPA-free canned or homemade)
• 1/2 banana or 1/2 cup of macadamia nuts or cashews to make it creamier (optional)
• 1/2 cup of unsweetened shredded coconut
• Raw honey to taste

Instructions

1. Peel and cut the pineapple into large cubes.
2. Place the pineapple cubes, coconut milk, banana, and honey into a blender and blend until smooth.
3. Mix in the unsweetened shredded coconut using a spoon or just run the blender for a quick second. I like the ice cream to have pieces of coconut in it, but if you want a smoother consistency just blend until they are dissolved.
4. Pour the mixture into BPA-Free Ice cream pop molds or into a an ice cream maker and follow the manufacturer’s instructions.
5. Freeze and enjoy

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Raw Pistachio Orange Bites

Another quick, easy alternative to store-bought energy bars. These Raw Pistachio Orange Bites are made in minutes and with minimal ingredients. They are a great lunch box or on-the-go snack.

That is if your child’s school hasn’t banned nuts like my daughter’s school did this year. I have mixed feelings about this. In a way I am thankful that schools are acknowledging and addressing food sensitivities but I am amazed that they are not addressing gluten and dairy intolerances as well. It’s true that nut allergies are potentially more life threatening than other food intolerances, but gluten and dairy sensitivities are far more prevalent.

According to this article, only 1.1 percent of children and 0.5 percent of adults have a tree nut allergy versus 2.5 percent of children have a cow’s milk allergy, but if between 6% and 7% of the population is affected with gluten sensitivity, why aren’t schools addressing that? And what about banning foods that cause other health concerns like food dyes and HFCS? What if they banned processed foods all together and forced parents to buy and prepare real food? I will dream on!

For other energy bar ideas try my apple cinnamon or apricot chia bar

Ingredients:

1/2 cup or raw shelled pistachio nuts
1/2 cup of raw almonds
1/4 cup of fruit sweetened dried cranberries
2-3 tsp of orange zest
10 – 12 pitted dates (about 1/2 cup)
1-2 tbsp of orange juice
Finely chopped pistachios to garnish

Preparation:

• In a food processor blend the pistachios, dates, almonds, orange zest and orange juice until a paste is formed. Start by adding only 1 tsp of orange juice and increase the amount only if the paste isn’t sticking together or is too dry.
• Pulse in the cranberries for a few seconds until they are mixed in and coarsely chopped.
• Make small balls with this paste and roll them over the chopped pistachios.
• Store in the refrigerator

Raw Pistachio Orange Bites

Recipe Type: Snacks

Cuisine: Paleo Raw

Author: Edible Harmony

Prep time: 10 mins

Total time: 10 mins

Serves: 4-6

Ingredients

• 1/2 cup or raw shelled pistachio nuts
• 1/2 cup of raw almonds
• 1/4 cup of fruit sweetened dried cranberries
• 2-3 tsp of orange zest
• 10 – 12 pitted dates (about 1/2 cup)
• 1-2 tbsp of orange juice
• Finely chopped pistachios to garnish

Instructions

1. In a food processor blend the pistachios, almonds, orange zest and orange juice until a paste is formed. Start by adding only 1 tsp of orange juice and increase the amount only if the paste isn’t sticking together or is too dry.
2. Pulse in the cranberries for a few seconds until they are mixed in and coarsely chopped.
3. Make small balls with this paste and roll them over the chopped pistachios.
4. Store in the refrigerator

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Tomato Fennel Chicken

Three simple steps to a delicious chicken stew! I have gotten a few requests to make more “bachelor” friendly recipes. An every day, throw-it-all-in-a-pot-and-forget-about-it type of dish. I thought this Tomato Fennel Chicken meets these requirement.

Blogging has been a constant learning experience. I should have figured that out much sooner, that except for special occasions, people don’t really want to spend hours preparing complicated recipes. Most of what I cook on regular basis looks like this. I get some meat, chop some vegetables, add some spices and throw it all in a pot. I don’t ever really follow a recipe for stews because they are really hard to mess up.

This tomato fennel chicken can be made on a stove top or a slow cooker, you can use any cut of chicken or boneless chicken you like.

For other easy entrée recipes try my chayote beef stew, crock pot barbecue ribs, or sunchoke picadillo (you can replace sunchokes with kohlrabi, turnips, or rutabaga)

 

Ingredients:

1 medium onion cut in 8
2 tbsp of coconut oil, butter or tallow
2 lb. of chicken (I like free range legs)
1 lb. of chopped tomatoes
2  medium fennel bulbs, sliced
1/2 sliced red bell pepper
1/2 sliced green bell peppers
4 chopped garlic cloves
2 tsp of dried thyme
1 tsp of coriander
1 tsp of turmeric
Salt and pepper to taste

Preparation:

1. In a large sauce pot, brown the onions in the oil.
2. Add the rest of the ingredients.
3. Cover and cook over medium heat until chicken is cooked.

If using a slow cooker simply omit the oil, add all the ingredients to the pot and cook on low heat for 5 hours or high heat for 3 hours

Tomato Fennel Chicken

Recipe Type: entrée

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4

Ingredients

• 1 medium onion cut in 8
• 2 tbsp of coconut oil, butter or tallow
• 2 lb. of chicken (I like free range legs)
• 1 lb. of chopped tomatoes
• 2 medium fennel bulbs, sliced
• 1/2 sliced red bell pepper
• 1/2 sliced green bell peppers
• 4 chopped garlic cloves
• 2 tsp of dried thyme
• 1 tsp of coriander
• 1 tsp of turmeric
• Salt and pepper to taste

Instructions

1. In a large sauce pot, brown the onions in the oil.
2. Add the rest of the ingredients.
3. Cover and cook over medium heat until chicken is cooked.

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