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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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.”

Camarones Al Mojo De Ajo (garlic shrimp)

Don’t let the name of this recipe intimidate you, camarones al mojo de ajo is simply a traditional latin american sautéed garlic shrimp recipe. It can also be called “camarones al ajillo”.

The secret to tender, juicy and flavorful shrimp dishes is to not over-cook them. If you cook them for too long they become rubbery and bland.  It only takes a 2 to 4 minutes to fully cook a shrimp and keep in mind that they continue to cook even after you remove them from the stove.  Once the shrimp have turned pink/orange in color, they are done.

Possible Modifications:

• I used grass-fed butter for this recipe, but if you want a dairy-free version, you can just use more olive oil instead.
• The lemon and orange juice can also be substituted for a splash of white wine.
• This dish is mildly spicy, but you can omit the chipotle peppers or replace them with chili flakes or whatever hot pepper you have on hand.

For similar dishes try my bacon wrapped scallops, shrimp stir fry or almond crusted pan fried fish

Ingredients:

1 lb of raw shrimp
1 tbsp of olive oil
4 tbsp of butter or ghee (or more olive oil)
1 tbsp of minced garlic
1/2 tbsp of lemon juice
1 tbsp of orange juice
Dry chipotles or chipotle powder to taste (optional)
Salt
1/4 to 1/2 tsp of dry oregano
Fresh Parsley or cilantro for garnishing

Preparation:

• In a large skillet heat the oil and the butter until the butter is melted
• Add shrimp and cook on medium heat until both sides turn pink/orange in color.
• Add the rest of the ingredients.
• Continue to cook for a minute or two.
• Remove from heat
• Sprinkle with oregano and parsley 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 an affiliate commission. 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.”

Slow Cooked Pulled Pork (crock pot)

My slow cooked pulled pork recipe is a mildly spicy hybrid between a barbecue pulled pork and a Kalua pork. It is slightly sweeter than the Kalua pig, but without the overwhelmingly sweetness of a barbecue sauce.

This mouth-watering dish can be prepared in under 5 minutes and it is a great party or potluck dish. It can be prepared a day or two ahead and stored in the refrigerator, or it can even be frozen. The trick to keeping it moist and flavorful is to store the already shredded pork with some of the remaining juices from the slow cooker.

I often get asked for a recommendation on slow cookers, since there have been reports of ceramic pot slow cookers leaching lead into the food. I currently own an old Crock Pot that I purchased at Costco and it has done a great job for many years, but on my wish list (subtle hint for my friends and relatives) I have an “InstantPot“, this is a 6-in-1 cooking device with a stainless steel insert, that  allows you to brown, sauté, steam, pressure cook, slow cook or even cook rice with it. Imagine if you could brown, deglaze and braise a dish in the same pot? This cooking device is just brilliant.

Another alternative is a VitaClay which has an unglazed clay pot, but since the biggest one they make is only 8 cups, I wouldn’t be able to make my favorite roasted chicken in it.

I know what you are going to ask me next… Is that a grain-free bun? and what’s the recipe for it? Well, it is a grain free bun, that is both crispy on the outside and gooey in the inside. But I am not ready to share that recipe yet. These buns are worth money and I am hoping to either sell them some day or put the recipe in the book that I am SLOOOOOWLY working on. If someone has any ideas of how I can get it published please share them with me.

For similar ideas try my roast beef cucumber sandwich, balsamic roast or slow cooked ropa vieja

 

 

Ingredients:

2.5 lbs of pork shoulder
¼ cup of apple cider vinegar
¼ to ½ cup of maple syrup
½ medium onion, sliced (optional)
1 tsp of garlic powder
1 tsp of chili powder
½ tsp of salt
½ tsp of ground cumin
½ tsp of smoked paprika

Preparation:

• Slice the pork shoulder into 2 inch slices following the grain of the meat. This step is optional but it ensures that the flavors and spices are evenly distributed throughout the meat.
• Place the meat into a slow cooker (crock pot)
• Add the rest of the ingredients. I only use ¼ cup of maple syrup because I don’t like it to be too sweet, but you can add as much as you like.
• Cook on high for 4 to 5 hours or low for 8 to 10 hours or until the meat falls apart easily.
• Place the meat in a large plate or cutting board and shred using two forks to pull the pieces apart.
• Serve and enjoy

 

Tip: to store the leftover meat, place it in an air tight container, pour some of the juices from the crock pot over to prevent drying and refrigerate or freeze.

 

Slow Cooked Pulled Pork (crock pot)

Recipe Type: Entree

Cuisine: Paleo

Author: Edible Harmony

Prep time: 5 mins

Cook time: 4 hours

Total time: 4 hours 5 mins

Serves: 6-8

Ingredients

• 2.5 lbs of pork shoulder
• ¼ cup of apple cider vinegar
• ¼ to ½ cup of maple syrup
• ½ medium onion, sliced (optional)
• 1 tsp of garlic powder
• 1 tsp of chili powder
• ½ tsp of salt
• ½ tsp of ground cumin
• ½ tsp of smoked paprika

Instructions

1. Slice the pork shoulder into 2 inch slices following the grain of the meat. This step is optional but it ensures that the flavors and spices are evenly distributed throughout the meat.
2. Place the meat into a slow cooker (crock pot)
3. Add the rest of the ingredients. I only use ¼ cup of maple syrup because I don’t like it to be too sweet, but you can add as much as you like.
4. Cook on high for 4 to 5 hours or low for 8 to 10 hours or until the meat falls apart easily.
5. Place the meat in a large plate or cutting board and shred using two forks to pull the pieces apart.
6. Serve and enjoy

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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.

Larb

Larb is a minced meat salad regarded as the national dish of Laos. Here in The United States it is a common item in Thai restaurant menus. I used ground chicken to make this dish, but Larb can also be made with beef, duck, pork, fish or even mushrooms. It is seasoned with fish sauce fresh herbs and spices. Fish sauce is used in Thai dishes in place of salt in the same way as the chinese use soy sauce, so feel free to adjust the amount of fish sauce to your taste.

The original recipe calls for roasted ground rice, which  I omitted to keep it paleo-friendly.

For other asian-inspired dishes try my lettuce chicken wraps, Thai fried rice or sesame beef

 

 

Ingredients:
1 lb ground chicken
2 limes, juiced
4 tbsp of fish sauce 
1/3 medium red onion, sliced
1-2 sliced green onion
2 tbsp of fresh chopped cilantro
1 tbsp of fresh chopped mint leaves
Ground Thai chilies, red pepper flakes or cayenne pepper to taste.

Preparation:

• Marinate the chicken in 1/2 lime juice.
• Cook chicken making sure to break it down in little pieces (oil may not be necessary).
• Meanwhile in a large bowl combine de rest of the ingredients.
• Once the chicken if fully cooked add to the bowl and mix.
• Serve at room temperature, over shredded cabbage, lettuce, arugula of your favorite salad mix

Larb

Recipe Type: Salad

Cuisine: Thai Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 3

Ingredients

• 1 lb ground chicken
• 2 limes, juiced
• 4 tbsp of fish sauce
• 1/3 medium red onion, sliced
• 1-2 sliced green onion
• 2 tbsp of fresh chopped cilantro
• 1 tbsp of fresh chopped mint leaves
• Ground Thai chilies, red pepper flakes or cayenne pepper to taste.

Instructions

1. Marinate the chicken in 1/2 lime juice.
2. Cook chicken making sure to break it down in little pieces (oil may not be necessary).
3. Meanwhile in a large bowl combine de rest of the ingredients.
4. Once the chicken if fully cooked add to the bowl and mix.
5. Serve at room temperature over shredded cabbage, lettuce, arugula of your favorite salad mix

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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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