Paleo Pizza Crust

For as long as I can remember growing up and well into my adult life, Friday night was Pizza night!

My husband is probably the biggest pizza lover that I know and I'm not too opposed to it either ;)

Going paleo means no cheesy pizza. I'm constantly searching for recipes that can almost replace the foods we used to know and love.

This pizza crust recipe is AMAZING! I have added it to my weekly menu and look forward to the many different toppings in the weeks to come.

It's such an easy recipe and you would never guess that the crust is made of coconut flour and tapioca flour!

For this pizza I topped it with organic, all natural pizza sauce, farm fresh organic green bell peppers, and organic farm fresh onion!!



Ingredients:

• 1 1/2 cups tapioca flour
• 1/2 cup coconut flour
• 1 tsp salt
• 1/2 cup avocado oil
• 1/2 cup water
• 1 egg

Preheat the oven to 450°

Combine the tapioca flour, coconut flour, and salt in a large bowl.

Pour in the oil, water, and egg. Stir until well combined.

**Note- The dough will be super sticky and I even added more coconut flour, but it stayed sticky. I just poured the dough onto the parchment paper and spread it as best as I could with my hands!**

Place the dough on a parchment paper lined baking sheet or pizza pan and spread out until even and thin.

Bake for 18-20 minutes.

Lower the temperature to 400° and add your toppings to the crust and bake another 10-15 minutes.

Enjoy!

Eggs in Portobellos

These breakfast is so easy it's ridiculous. There's really nothing to it.

All you need is a good-sized portobello mushroom cap, eggs, salt and pepper and any other seasoning or herbs you like. I used s & p and fresh chives.

I only made 1 mushroom cup because my husband is not a mushroom fan, so I cracked 2 eggs in 1 cup, but you are more than welcome to use 1 egg in each cup.


Heat the oven to 400°

Place the mushroom cap(s) on a foil-lined baking sheet.

Crack an egg or 2 into the cap and sprinkle with salt, pepper, and chives.

Bake for 15-20 minutes, or until egg whites are set.

Paleo Eggs Benedict with Coconut Flour Biscuits

I decided to make this "fancy" meal the other morning. Before paleo, Eggs Benedict was my FAVORITE breakfast. The regular version is full of fat and the English muffin is full of gluten and sugar. The hollandaise contains dairy, so the version in this recipe is dairy-free.

The biscuits turned out great and you could use them for a breakfast sandwich or burger.

I let the poached eggs go a minute or 2 longer than I would have liked, but it was only my second time making them and they still tasted good, just no runny yolk like I expected.

I made this for just my husband and me, so I only needed 4 eggs, plus the 3 yolks for the hollandaise.



Ingredients:

• Ham, Canadian Bacon, or any other protein
• 4-6 eggs

Hollandaise:

• 4 Tbs ghee (or butter if not dairy-free), heated
• 3 egg yolks
• 3 Tbs cold water
• 1 Tbs lemon juice

Coconut Flour Biscuits:

• 1/3 cup coconut flour
• 5 Tbs bacon grease (or softened butter or coconut oil)
• 4 eggs
• 1/4 tsp salt
• 1/2 tsp baking powder

Start with the coconut biscuits:

Preheat oven to 400 degrees.

Cover a baking sheet with foil and lightly grease.

Combine all ingredients in a medium-sized mixing bowl.

Form into 8-10 small balls and flatten slightly.

Bake for about 12 minutes

Poach the eggs:
Fill a saucepan with a couple inches of water and bring to a simmer.
Crack the eggs, carefully, right at the surface of the water and simmer for 2-3 minutes.

While the water is simmering and the eggs are cooking,
prepare the hollandaise sauce:
Combine the egg yolks and water in a blender.
While the blender is running, slowly stream in heated ghee or oil.
Mix in 1 Tbs lemon juice.

Place your coconut flour biscuits on a plate and top with your meat of choice.
Spoon out the poached eggs and place on top of the meat.
Finish by drizzling the hollandaise over top of the whole meal.

Paleo Baked Chicken Tenders with Honey Mustard Sauce

What kid (or adult) doesn't love chicken tenders? I probably ordered them at restaurants more often than I'd like to admit.

If you or your kids like chicken tenders, you are sure to love these. No gluten breading. No hydrogenated fat. No frying. Just healthy, flavorful chicken!

You can make these for lunch or dinner. They would also be really good cut into strips for a salad.




1 lb chicken tenderloins
1 cup almond flour
1 Tbs flaxseed meal
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp dried parsley
pinch of black pepper
2 eggs
olive oil

• Preheat the oven to 425 degrees. Line a large baking sheets with foil.
• In a large shallow bowl, mix together the almond flour, flaxseed meal, paprika, garlic powder, salt, parsley, and pepper.

• In a small bowl, lightly beat the eggs.

• Dip the chicken into the eggs and then dredge into the almond flour breading.
• Place the chicken on the baking sheet and drizzle with the olive oil.

• Bake for 8-9 minutes, then flip the tenders over and drizzle again with oil.                                   Bake an additional 8-9 minutes, until chicken is cooked through.
• Serve chicken with homemade Honey Mustard Sauce (see below)

Honey Mustard Dipping Sauce:

• 3 Tbs honey
• 2 Tbs Dijon mustard

Eggs in Ham Cups

I guess you're probably noticing a pattern in my cooking by now. I'm a mom of 2 young kids so I tend to gravitate toward recipes that are quick and easy.

With breakfast, I can usually get a recipe like this in the oven before the kids get up. If not, I can put my youngest in her highchair and entertain her while I quickly throw all the ingredients together and then into the oven.

Growing up I ate a lot of ham. I always wanted ham for dinner, ham sandwiches, etc. I love the holidays because there's ham galore! So pairing eggs in a ham cup just makes perfect sense for me.

You can make as many as muffin tins you have or just a few for the morning. I ended up making 8 ham cups.





Ingredients:
8 eggs
8 slices of ham (organic is preferable)
salt and pepper



Preheat the oven to 400 degrees.

Grease your muffin tins with whatever you have on hand. I used ghee.

Fit the ham slices in the muffin cups.

Crack an egg into each cup. Season with salt and pepper.

Bake for 15-20 minutes, until the egg whites are set.

Chicken and Broccoli Casserole

As much as I love crockpot dishes, I also love casseroles. They're easy to make because you throw everything in together and bake. It's a quick clean up because you're only using one baking dish, and you're guaranteed to have leftovers for lunch!

Most casserole recipes call for those nasty canned "cream of" soups...have you ever really looked at the ingredients in those things?! I admit, I used to use and love them, but now I cringe when I see them in a recipe.

The full fat coconut milk makes this dish creamy and flavorful without the false ingredients.





You Will Need:
1-2 lbs boneless, skinless chicken thighs or breasts, or a mixture
4 cups broccoli, chopped into bite size pieces
1 cup mushrooms, sliced
1/2-1 onion, finely diced
1 cup canned coconut milk
1/2 tsp salt
1 tsp garlic powder
1 tsp paprika
Almond Meal/Flour

• Preheat oven to 350 degrees.
• Add all ingredients (except the almond flour) to a large baking dish and stir to combine.

• Sprinkle the almond meal/flour on top of the chicken and broccoli mixture.

• Bake for 30-35 minutes.

Almond Crusted Salmon

If you looking for a great tasting food high is protein, omega-3-fatty acids, and vitamin D...Salmon is your guy.

It's too bad that good, quality salmon is expensive because it is so good for you. If you're going to eat salmon, you should spring for the wild caught. I can bet that it will be one of the most if not the most expensive cut, but it is the best one.

It's sad that the high fat, processed, bad for you foods are cheap and 2 for 1, coupons...but good for you, healthy, REAL foods are so costly. It doesn't make sense to me. There needs to be a change.

More than half of my grocery bill is fruit, vegetables, and meat. I only buy organic and whatever I can at Lima Farms in Hillsborough. No matter how tight we've been on money over the years, I never sacrifice our health.

I served this salmon with a fresh salad. Lettuce, scallions, and celery from the farm, organic carrots, and Braggs Ginger Sesame Dressing...I like this dressing because it doesn't taste gross, has a ton of flavor, and all natural ingredients.

You Will Need:

• 1 lbs skinless salmon
• 1 cup almond meal
• 2 tsp paprika
• 1 tsp salt
• 1/2 tsp pepper
• EVOO

Preheat oven to 425 degrees.

Mix together the almond meal, paprika, salt, and pepper in a shallow bowl or plate.

Cut salmon into sticks or pieces.

Coat each piece with oil and then dredge in the almond mixture.

Place on baking sheet and drizzle with a little more olive oil.

Bake 18-20 minutes, until golden brown and crisp on the outside.