Unprocessed Living

A Healthy Living Recipe Box

Paleo Pumpkin Muffins or Pumpkin Bread October 30, 2012

Filed under: Breakfast,Dessert,My Favorites,Recipe,Snack — Crista @ 11:03 pm

Modified from http://carrotsncake.com/2012/03/paleo-pumpkin-walnut-muffins.html

SO good! Made them with fresh pumpkin, though I was running low on almond flour and thought about making my own, which I will try soon, but decided to keep it simple and just added 1/4 cup coconut flour to top off the 3/4 cup almond flour that I did have. Without the baking powder, they are a bit spongy and more of a cookie, but still tasty. I included it and added mini chocolate chips to half of the batch for the 7-year-old and she loves them! Can’t wait to make them again in a few weeks and enjoy them in all their glory. Just 2.5 weeks to go of this strict challenge!

Edited to add: made this into a pumpkin bread  (with homemade almond flour this time!) and it’s really good that way too! Scroll down for pics. 

1 cup almond flour/meal
1 cup canned or fresh pumpkin
2 eggs
1/4 cup almond butter
1/4 cup honey or agave
1 tsp baking powder
1 tsp cinnamon
½ tsp ginger
1/4 tsp salt
½ cup mini chocolate chips (optional)

Preheat oven to 350*F. Combine all ingredients in a large mixing bowl and blend well. Coat muffin tin or 10-12 re-usable liners with olive or coconut oil and fill with batter. Bake for 30-35 minutes or until muffins are cooked all the way through.

Pumpkin Bread pics (without baking soda…will be made again with baking soda and chocolate chips when this challenge is over!)


Crock Pot Paleo Chili October 29, 2012

Filed under: Beef,Crock pot,Main dish,Recipe — Crista @ 6:10 pm

Modified from http://paleorunnergirl.com/2012/02/17/frugal-frog-friday-crockpot-paleo-chili/

AKA Hurricane Chili…I’ve been interested in trying this one and it worked out perfectly to cook up the meat and prepare the veggies the night before the storm and then throw in the crock pot first thing in the morning. Made for a hot lunch and dinner regardless of our power status. Not as good as my favorite bacon chili but still tasty. If I make this again, I’ll use the same spices as with the bacon chili, and maybe even cook up some bacon to throw in, though granted it’s healthier without it.

1 tbsp olive oil
1 medium onion, chopped
1 lb lean ground beef
1 can fire roasted diced tomatoes
1 can tomato paste plus ½ can water
1 cup celery, chopped
1 cup carrots, chopped
2 tbsp Chili Powder
1 tbsp Paprika
1 tbsp Garlic Powder
1 tsp Cumin
1 tsp Basil
1/4 tsp Ground Mustard
1/4 tsp Cayenne Pepper (optional)

Saute onion and ground beef until the meat is cooked. Pour it into a slow cooker and add tomatoes, tomato paste, and water. Add chopped celery and carrots. Add spices and mix all ingredients together. Cook on LOW for 6-8 hours and garnish with avocado.


Paleo Pumpkin Ice Cream October 25, 2012

Filed under: Dessert,My Favorites,Recipe,Snack — Crista @ 10:50 pm

Modified from http://fastpaleo.com/dairy-free-pumpkin-ice-cream-2/

The original recipe calls for more sweetener plus nutmeg and cloves, but I kept it simple and cut back on the agave, adding some liquid stevia for sweetness. This was my first time using stevia in any form (I’ve read that liquid is best, provided it’s made directly from the plant and not processed) and I was afraid it might be a little bitter, but it’s not bad!

It was definitely easier to heat the coconut milk directly versus the double-boiler method in the vanilla coconut ice cream recipe I tried earlier in the week. Still didn’t have a custard when I tempered the eggs, so I’m guessing that’s why the ice cream was still a bit soft straight from the ice cream maker, but it hardened up in the freezer. Maybe I need to heat the milk more? Practice makes perfect!

2 cans full fat coconut milk
2 eggs (or 4 egg yolks)
1 1/2 cups pumpkin, fresh or canned
1/4 cup agave or honey
6 drops liquid stevia
2 tsp vanilla extract
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/4 tsp sea salt

Whisk the eggs, agave or honey, liquid stevia, vanilla, cinnamon, ginger, and salt in a bowl and set aside. Place the coconut milk in a saucepan and bring to a simmer, do not let it boil. Remove from heat and slowly add the milk a ladle-full at a time to the egg mixture, whisking rapidly and continuously. If the milk is too hot it will cook the eggs.

Once it is all mixed together, transfer to a blender and add in the pumpkin. Blend until smooth and pour the mixture back into the bowl. Place in the freezer for an hour to cool. Pour the mixture into an ice cream maker and follow the instructions, or pour into a bread pan and freeze.



Paleo Coconut Vanilla Ice Cream October 22, 2012

Filed under: Dessert,My Favorites,Recipe,Snack — Crista @ 10:06 pm

Modified from http://paleodietlifestyle.com/paleo-coconut-vanilla-ice-cream/

I had never tempered eggs before, and I could use a bit more practice. Pretty sure I didn’t let the coconut milk get hot enough, and the bowl I used to heat it in was too think. Will do better next time and get an actual custard…ended up with super soft ice cream, but it was still delicious! Threw in some mini chocolate chips for the 7-year-old and she was a happy girl. Added a little agave and cinnamon to mine. Can’t wait to try other flavors too…pumpkin and mint are at the top of my list! Very pleased with the new ice cream maker, but if you don’t have one, check out the above link for tips on how to make this without one.

1 can coconut milk, full-fat
2 eggs
4 tbsp real vanilla extract

Possible flavoring options:
1/2 cup berries, chopped or blended to a puree
1/4 cup finely chopped mint
Lemon, lime, or orange zest
3 tbsp raw honey
1/4 cup dark chocolate chips or flakes

Boil a small amount of water in a pot and reduce to a simmer. Place a heat proof bowl or a second pan over the boiled water, in a double boiler fashion. Pour the coconut milk in and add vanilla extract. Heat until hot, but make sure it doesn’t come to a boil. If using flavorings such as mint or dark chocolate, you can add them now. You can also add chocolate at the end of the process to keep the pieces whole.

Whisk eggs in a separate bowl. Add one ladleful of the hot coconut milk to the eggs to temper them, whisking quite vigorously. Add two or three other ladlefuls of the coconut milk mixture and incorporate them to the eggs while whisking continuously. Pour the tempered eggs in and whisk in the bowl or pan where the rest of the coconut milk is on the double boiler.

Whisk for a couple of minutes non-stop to form a thick custard. Make sure it doesn’t get too hot and the simmering water doesn’t touch the bowl. Once the custard is ready, remove from the heat source and let it cool in the refrigerator.

Once the custard is cold enough to put a finger in it and feel comfortable, add any other flavoring and follow the instructions for your ice cream maker.


Easy Shredded Beef

Filed under: Beef,Crock pot,Main dish,My Favorites,Recipe — Crista @ 9:45 pm

Modified from http://paleomg.com/easy-shredded-beef/

Edited to add: this has become one of my staple recipes that I make at least once a month or every other week. The original recipe calls for paprika, but I cut that out and keep it simple…and it’s delicious! Serve with a kale salad, roasted brussels sprouts, or other green veggie on the side and it’s perfection. 

This was a definite success. The meat cooked and shredded beautifully — it smelled great and was very tender and tasty. The 7-year-old wasn’t impressed with how it looked, but she admitted that it was “a little bit delicious” and ate nearly everything on her plate. I cooked up some green beans for her on the side and a handful of sliced mushrooms for me. This will definitely be made again!

1 lb chuck or sirloin steak (whatever beef is cheap)
1 medium yellow onion, sliced
1/4 cup beef broth
1/2 teaspoon garlic powder
salt and pepper, to taste

Place meat in crock pot and lightly salt and pepper. Pour in broth. Slice onions and spread on top of meat. Sprinkle garlic powder over onions and meat, and add salt and/or pepper to taste. Cover and cook on low for 8-10 hours. Shred meet with two forks.


Mashed Cauliflower October 21, 2012

Filed under: Recipe,Side dish,Veggies — Crista @ 11:16 pm

Modifed from: http://www.primal-palate.com/2012/01/basic-mashed-cauliflower.html

There are lots of different recipes floating around out there for mashed or creamed cauliflower, but I basically just went for the simplest to see how it would turn out. I may vary it up in the future, with actual diced and cooked garlic, and probably butter versus coconut oil once I get through this challenge, but it was really still pretty darned good just as is. Definitely a great substitute for mashed potatoes!

1 head of cauliflower
1/2 tbsp coconut oil (or grass fed butter; both optional)
2 tsp garlic powder
Salt and pepper to taste

Rinse cauliflower under cool water and trim florets from the base of the cauliflower. Place a steamer basket in a large soup pot and fill the bottom of the pot with water. Place cauliflower florets into the steamer basket, cover with a lid and turn burner onto medium heat. Steam cauliflower until fork tender, 15-20 minutes. Place steamed cauliflower into a food processor or high speed blender. Season with garlic powder, salt, and pepper. Add  coconut oil or butter if desired. Puree until smooth, and serve.


Cauliflower “Rice”

Filed under: My Favorites,Recipe,Side dish,Snack,Veggies — Crista @ 11:07 pm

Found here: http://www.lifeglutenfree.com/mama_baby_gluten_free/2012/07/cauliflower-rice-grain-free-paleo.html

I was a little skeptical about this, and I’m not actually even all that much of a rice eater to begin with, but WOW did I love this. The seven-year-old did too, and even asked for seconds! If you have a food processor, it’s also really very easy. The worst part is the mess of chopping the cauliflower, but it’s an easy one to clean up, and definitely worth it.

1 head of cauliflower
1 onion, diced
1 tbsp coconut oil
sea salt

Chop the cauliflower coursely, and process it in the food processor just enough for the texture to resemble rice. Be careful not to over process.

In a large stainless steel pan over medium heat, saute the onion with coconut oil.

Add the cauliflower to the onions, cooked to your preference. (I browned mine, which essentially gave me more of a fried rice look and taste.)

Cover and let cook for approximately 10 minutes, or until soft. Add sea salt to taste.


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