Unprocessed Living

A Healthy Living Recipe Box

Paleo Kale Salad January 27, 2013

Filed under: Appetizer,Main dish,My Favorites,Recipe,Side dish,Veggies — Crista @ 11:26 pm

I need to snap a photo of this before devouring it at lunch tomorrow…I’ve been wanting to experiment with kale salads for a while now, but this is the first one I’ve made. The initial taste test bodes well and I can’t wait to add the avocado and dig in at lunchtime! Also looking forward to more kale experimentation aside from the standard kale chips I’ve grown tired of, but at least the 7-year-old is still asking for and enjoying them!


1/2 bunch of kale
1 tbsp olive oil
1 small garlic clove, finely minced
1/2 tsp sea salt
1 handful chopped walnuts
1/2 handful dried cranberries
1 small avocado

Wash the kale leaves and shake them dry. Remove leaves from stalks and tear leaves into bite sized pieces. Place the kale, olive oil, minced garlic, and salt in a medium sized bowl, and massage with your hands for three minutes. The kale will shrink and become tender. Add the walnuts and cranberries, and top off with fresh avocado. (If serving immediately, add half of the avocado in with the kale mixture and massage all together, then top with the other half in bite-sized chunks.)

Edited to add photos…before massaging with olive oil and after: 



Roasted Brussels Sprouts

Filed under: My Favorites,Recipe,Side dish,Veggies — Crista @ 11:09 pm

This seems like more of an idea than a recipe, but I have been asked about it more than once since I mention it as a side with my all-time favorite bacon chili recipe. Honestly, you can roast pretty much any vegetable you like and it will be delicious. When I was first experimenting with sweet potato chips in my beloved toaster oven, I threw some green beans on the oven tray, drizzled with a little oil and salt, and they were SO good.

For roasted brussels sprouts, simply rinse and dry a handful of fresh sprouts, and cut off the ends so they’ll lay flat on a pan. If they’re extra large, cut them in half. Next, drizzle or spray them with a little olive oil (I love my Misto sprayer) and salt to taste. They’re also quite tasty with a little pepper or garlic powder sprinkled on. Roast in the toaster oven around 400 degrees for 10-15 minutes, hitting broil for 5 minutes or so at the end so they brown/crisp up on the outside.


Apple Cinnamon Bread January 21, 2013

Filed under: Breakfast,Dessert,Recipe,Snack — Crista @ 7:56 pm

Modifed from http://paleomg.com/apple-cinnamon-muffins/

Edited to add: I’ve made this twice now, once with homemade almond flour which is a bit more coarse than store-bought so the result was a dense almost crunchy bread, and this second time with fine almond meal. It’s delicious either way, but definitely different. Since I also threw the apples in my food processor this last time when I used the fine almond meal, they turned out more like apple sauce with some chunks, so the result was more of a moist apple cake versus bread. I’m thinking of posting that as a separate recipe since the two end products were really different. The cake-like one (pictured below) was fantastic sliced and reheated in the toaster oven for a quick breakfast too! 

If you like apple and cinnamon, you will love this. It’s packed full of protein for a tasty paleo breakfast, snack, or dessert and can be perfectly paired with a tall glass of almond milk. Delicious!!

Prep time: 20 minutes
Cook time: 30 mins
Total time: 50 mins
Serves: 12

2 apples, peeled, cored, and diced (or coarsely chopped/pulsed in food processor)
2½ c almond flour/meal
3 tbsp cinnamon
1 tsp baking soda
¼ tsp salt
6 eggs, whisked
½ c coconut oil or grass-fed organic butter, melted
¼ c raw honey

Preheat oven to 350 degrees. Mix almond flour, cinnamon, baking soda, and salt in a large bowl. Add eggs, oil, honey, and diced/pulsed apples. Mix thoroughly and pour into an 8×8 (or similar) baking dish, greased with coconunt oil or grass-fed butter. (For muffins, fill greased muffin tin or silicone liners.) Bake for 25-30 minutes.



Simple (and Scrumptious) Paleo Crock Pot Chicken

Filed under: Chicken,Crock pot,Main dish,My Favorites,Recipe — Crista @ 7:43 pm

Modified from http://everydaypaleo.com/2011/01/23/scrumptious-slow-cooker-chicken/

This is one of the first paleo recipes I tried back in the Fall, and though it was a hit overall, we weren’t big on the spices in the original recipe. I’ve made it several times since and it’s gotten simpler and simpler, but this version is by far our favorite. Simple and delicious!


2 lbs boneless, skinless chicken thighs
3 carrots
2 celery stalks
1 onion
5 whole garlic cloves
1 cup chicken broth
Sea salt and black pepper to taste

Place the chicken in the crockpot and sprinkle with sea salt and black pepper on each side (if frozen, place in the crock pot the night before and prepare as noted, keeping in the refrigerator overnight, then popping right into the crock pot in the morning). Peel the garlic cloves and cut the onion, carrots, and celery into large chunks making sure that the carrots and celery are cut roughly the same size for even cooking. Layer the onions and whole garlic cloves over the chicken, followed by the carrots and celery. Pour the chicken broth evenly over the chicken and veggies and cook on high for 5 hours or low for 7.

(After pic to come after it cooks tomorrow!)



Paleo Bacon Chili Take Two January 13, 2013

Filed under: Beef,Crock pot,Main dish,Recipe — Crista @ 3:41 pm

Edited to add: I’m sad to report that this just wasn’t as good as the original stovetop bacon chili. Not sure if it’s the carrots and celery or the crockpot, but I could barely even taste the bacon. It wasn’t bad (and it smelled fantastic), just not as delectable. Back to the stovetop version next time! 

My friend Alison was asking me about the bacon chili I’ve made several times now that has been getting rave reviews and she reminded me that I was going to try combining that recipe (one of my all time favorites) with the crockpot chili recipe I tried during Hurricane Sandy. Since I was planning to make the bacon chili today anyway but wasn’t planning to eat it until during the week, I decided to try it today and will cook it in the crock pot tomorrow for Monday night’s dinner. Hoping it’s as good as it looks and smells!

This version has a bit more veggies in it so I won’t feel I need to make a side veggie to have with it, though I always have to cut the peppers out of mine since I have issues with them repeating on me (which always makes me feel about 80 years old when I say that). Another friend, Lisa, also said she made the bacon chili recently and served it over baked sweet potatoes — lots of tasty options!

6 slices of uncured, nitrate-free bacon, diced
1lb grass-fed ground beef
1 medium sweet onion, diced
1 garlic clove, minced
½ cup celery, chopped (about 2 medium stalks)
½ cup carrots, chopped (about 2 medium carrots)
½ cup green and red pepper (optional)
1 14-ounce can of fire roasted tomatoes
1 6-ounce can of natural tomato paste plus ½ can water
1 tablespoon garlic powder
1 tablespoon chili powder
2 tablespoons paprika
2 teaspoons cumin
1 teaspoon cayenne pepper (optional)

In medium-large pot, heat diced (or cubed) bacon on medium heat and let cook down. While the bacon is cooking, chop veggies. When the bacon has browned and is a bit crisp, add onions and garlic. Let cook for 5 minutes, then add ground beef. Saute onion and ground beef until the meat is cooked. Pour it into a slow cooker and add tomatoes, tomato paste, water, celery, and carrots. Add spices and mix all ingredients together. Cook on LOW for 6-8 hours and garnish with avocado or serve over baked sweet potatoes if desired.

bacon_onions crockpot_bacon_chili


Paleo Banana Bread January 3, 2013

Filed under: Breakfast,Dessert,Fruit,My Favorites,Recipe,Snack — Crista @ 10:35 pm

Found here: http://robbwolf.com/2011/04/21/recipe-paleo-banana-bread/

This is one of my favorite recipes yet, and received a resounding “AWESOME” from the 7-year-old, who has been less than enthusiastic about Paleo eating lately. I left out the nuts and added dark chocolate chips instead. It smelled amazing as it was baking. Delicious!


2 cups almond flour
1/4 cup flaxseed meal
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
2/3 cup chopped nuts (and/or dark chocolate chips)
3-4 ripe bananas (mashed well)
2 tbsp local honey
4 eggs
1 tsp vanilla extract

Preheat oven to 375 degrees F.

Sift the dry ingredients together in a large bowl.

In a separate bowl, add the mashed bananas, eggs, honey, and vanilla and mix well.

Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined.

Fill greased muffin tins, baking cups, mini-loaf pans or big loaf pans about 3/4 full.

Bake muffins for 20-25 minutes and loaves for 30 minutes, or until a toothpick inserted in the center comes out clean.



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