BLUEBERRY MUFFINS Yield: 12 muffins Back in the day, I was quite the baker. I loved making several dozen muffins using my family's favorite blueberry muffin recipe to share with friends in high school. Enter Paleo, and my desire to bake, my experimentation with baking, and my arsenal of baking supplies dwindled significantly. I just didn't have the desire to bake a lot of treats, and I knew I was healthier for it (as were my friends). However, blueberry muffins still call my name every once in a while, and this recipe is the answer to that.-- julie 12 paper muffin tin liners 3 cups almond flour 1 teaspoon ground cinnamon 3/4 teaspoon baking soda 1/4 teaspoon salt 3 large eggs 1/3 cup coconut oil, melted slightly 1/4 cup unsweetened coconut milk 2 tablespoons honey or maple syrup (optional) 1 1/2 cups fresh blueberries 1. Preheat the oven to 375°F, and line the wells of a 12-cup muffin tin with paper liners. 2. In a large mixing bowl, combine the almond flour, cinnamon, baking soda and salt and mix well. 3. Add the eggs, coconut oil, coconut milk and honey and mix thoroughly. Gently fold in the blueberries. 4. Carefully spoon the batter into the prepared muffin tin, so that each well is about 3/4 full. 5. Bake for 20 to 25 minutes, or until a toothpick inserted into the middle of each muffin comes out clean. NOTES: While frozen blueberries oftentimes have a lot more flavor than fresh (as they are typically picked before they are overripe), we still prefer to use fresh blueberries. A tip if you are using frozen: take them out of the freezer at the very last second and quickly toss them with coconut or almond flour before gently mixing them into your batter. 5-10 Active hands-on time 30 Total time CREAMY TOMATO SOUP Yield: 4-6 appetizer-size servings Cream is a bit of a misnomer in this title, as in fact there is no cream in this recipe. Instead, coconut milk adds a velvety, creamy texture to this soup, miraculously without adding any coconut flavor. This soup is perfect to have on hand for those chilly fall or winter days. Top with some grilled chicken or shrimp to transform it into a one-dish meal. 2 tablespoons oil or cooking fat of choice 1 large onion, peeled and chopped 4 cloves garlic, peeled and coarsely chopped One 28-ounce can crushed, diced or whole peeled tomatoes (San Marzano or home canned are best!) 1 1/2 cups chicken stock (use vegetable stock if making vegetarian) 1 cup unsweetened coconut milk 2 tablespoons minced fresh basil, plus 1 tablespoon for garnishing 1 tablespoon tomato paste 1 tablespoon balsamic vinegar 1. In a large Dutch oven or soup pot that is already hot, heat the oil over medium heat. Add the onions, and saute until just about translucent, about 4 minutes. Stir in the garlic and saute for 1 minute more. 2. Mix in the remaining ingredients, and simmer for 5 to 10 minutes to allow the flavors to meld. 3. Carefully pour a cup or two of the soup mixture into a blender (until it is only halfway full) and puree until smooth. Remove to a separate soup pot or container, and repeat with the remaining soup mixture, working in batches. Alternatively, you can use an immersion blender to puree the soup mixture. 4. Serve hot, topped with some minced basil for garnish. NOTES: Hot liquids and blenders can be a very dangerous thing! As hot liquids will expand when blended, you want to make sure not to fill up your blender too high, and always cover the lid of the blender with a dish towel, pressing down firmly on the lid, to keep any escaping liquid from splattering all over your kitchen! 15 Active hands-on time 20 Total time ROOT VEGGIE CAKES Yield: 16-20 cakes These are like root vegetable latkes, with some sweetness from the parsnips and carrots, a little kick from the horseradish and some earthiness from the beets. We love topping these with a dollop of prepared horseradish mixed with some homemade mayo for an extra kick! 2 large eggs, beaten 1/2 cup almond, coconut or sweet potato flour 3 medium scallions, sliced thinly on the bias 2 tablespoons prepared horseradish 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups shredded carrots 2 cups shredded parsnips 1 cup shredded beets Oil or cooking fat of choice, for sautéing 1. Preheat the oven to 300°F. 2. Mix together the eggs, flour, scallions, horseradish, salt and pepper in a large mixing bowl. Stir in the vegetables and combine well. 3. Heat 1 tablespoon oil in a large skillet over medium-high heat. 4. Fill a measuring cup (1/4 cup or 1/3 cup is suggested) to the top with the root vegetable mixture and invert on the skillet, forming a flat patty (use a spatula to press down and flatten). Repeat until there are 4 or 5 patties in the skillet. Brown for 3 to 4 minutes per side, or until slightly crispy. Remove the patties to a sheet pan and place them in the oven to keep warm. Repeat the procedure, adding more oil with each batch, until all root vegetable mixture is used. 5. Serve hot from the oven. NOTE: Be sure to read the label on your horseradish, as not all brands are created equal and many contain soybean oil. EQUIPMENT NOTE: This is one of those recipes where a shred blade on a food processor makes your life infinitely easier. While, sure, you could hand shred the vegetables, it literally takes less than 5 minutes to shred them with your food processor! 15 Active hands-on time 30 Total time FRIED CHICKEN TENDERS Yield: 6-8 servings This is a great recipe for all ages. We make it often to show parents how to feed their kids a food they love in a much healthier way. You and the kids will be amazed at the flavor the pork rinds bring to this dish. If you are looking for something fun to do with your children in the kitchen, this recipe is a great place to start. 1 large egg 2 pounds skinless, boneless chicken breasts, cut into 1/2-inch strips 2 1/2 cups pork rinds, broken into small pieces 1/2 cup coconut flour 1 teaspoon freshly ground black pepper 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chipotle powder 1/2 cup coconut oil 1. Beat the egg in a medium bowl and place the chicken in it to soak. 2. Place the pork rinds, coconut flour, pepper, salt, garlic powder and chipotle powder in a food processor and pulse until the mixture resembles a flour. 3. Pour the flour mixture onto a large plate and spread it out. 4. Using a fork, individually coat each chicken strip with the flour mixture and set on a large clean plate. 5. Heat the coconut oil over medium-high heat in a large skillet. 6. Using tongs, place some of the chicken strips in the oil and cook each side for 3 to 4 minutes, or until golden brown. 7. Remove the chicken strips to a plate lined with paper towels to soak up the excess oil. Repeat with the remaining chicken strips, frying them in batches. 8. Serve at once with Avocado Dipping Sauce, or any sauce of your choosing. 15 Active hands-on time 35 Total time Excerpted from Quick and Easy Paleo Comfort Foods: 100+ Delicious Gluten-Free Recipes by Charles Mayfield, Julie Mayfield All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
