Unprocessed Living

A Healthy Living Recipe Box

Coconut “Corn” Muffins October 17, 2013

Filed under: Breakfast,Gluten Free,Paleo,Recipe,Snack — Crista @ 9:45 pm

Modifed from: https://www.facebook.com/PaleoDieting?hc_location=stream

Tripped across a paleo “corn muffin” recipe on FB a while ago, though the original called for garlic and less honey. I tweaked the recipe in a few ways, and have to say, these aren’t bad! They are a little like coconut biscuits, which can be a nice addition to the grain-free lifestyle. The 8-year-old hasn’t tried them yet, but I think she’ll like them too.

1 cup coconut flour
1½ cups almond flour
½ tsp baking soda
½ tsp sea salt
1 can full fat organic coconut milk, shaken
¼ cup melted coconut oil
3 eggs, beaten
3-4 teaspoons raw organic honey

Preheat oven to 350 degrees. In large mixing bowl, combine all ingredients and mix well. Batter will be thick and will need to be scooped into muffin pan. You can either flatten the batter for a smoother looking muffin or just scoop in, but the muffins will not “settle” into the pan so will come out similar in shape as to how they are scooped in. Bake for 15-18 minutes.



Sugar Free Unprocessed Hot Cocoa October 7, 2013

Filed under: Beverage,Dessert,Miscellany,Paleo,Recipe — Crista @ 11:01 pm

Came up with this paleo-friendly hot cocoa all on my own when I was in need of a little comfort beverage the other night. Super simple and delicious!

1 1/2 cups almond or coconut milk
1 tsp unsweetened organic cocoa powder
3-5 drops liquid stevia extract

Heat almond or coconut milk in small sauce pan on medium-low. When hot to preference, stir in cocoa powder and stevia. Pour into your favorite mug and ENJOY! For an extra special treat, top with coconut whipped cream. Pumpkin spice or coffee could also be added for a twist.



Banana Pancakes

Filed under: Breakfast,Gluten Free,Main dish,Paleo,Recipe — Crista @ 10:53 pm

Made these amazingly easy pancakes over the weekend, recipe found on the LuRong Living Paleo Challenge login page, and they were SO much better than the more complicated banana pancake recipe I tried last year. The batter is definitely a bit runny and easy to burn, but easy to keep an eye on and even the 8-year-old have them two thumbs up!

The original recipe calls for olive oil, but I tend to sub with coconut oil for cooking due to what I’ve learned about the smoke point of olive oil and potential carcinogens that can be created when olive oil is heated over a certain temperature. (Read about that in The Science of Skinny.) That said, it’s pretty safe to use under 375 degrees. Found a really interesting post about this topic that made me worry a little less about using olive oil on the stove top though.

1 tbsp organic coconut oil
1 ripe banana
2 eggs
1 tsp vanilla

Mash banana and whisk in eggs and vanilla. Coat skillet or frying pan with coconut oil and heat on medium, ensuring that the pan is fully heated before adding the batter.

Other possible additions to the batter include cinnamon, pumpkin spice, or unsweetened cocoa powder. Chunky ingredients such as nuts, diced apple, or (during non-challenge times or for the younger non-paleo crowd) mini chocolate chips can be added once the batter is poured into the pan.

Measure out 2 tablespoons of batter per pancake and pour into pan leaving enough space in between so they don’t run together. Shape with spatula if needed, and cook about 1 minute, until golden brown. Gently flip and cook another minute. No need for syrup, but top with fruit, coconut whipped cream, almond butter, or nuts…and ENJOY!!




Crock Pot Chicken Cacciatore

Filed under: Chicken,Crock pot,Gluten Free,Main dish,My Favorites,Paleo,Recipe — Crista @ 10:35 pm

Stolen from a fellow CrossFitter and friend, this is one of my new favorite crock pot recipes. Smelled AMAZING as it was cooking too!

ETA: I’ve tweaked this recipe a bit over time and it never fails to please a crowd. Tomato paste was one addition, to thicken and make the mixture more saucy and less soup-like. Fresh basil is an even better addition than dried as well, though I wing the measurement of that, in part depending on how much my basil plant is wielding. 

1 medium sized onion, chopped
1.5 lbs boneless skinless chicken thighs
3-5 cloves garlic, chopped
2 14-oz cans organic fire roasted tomatoes
2 6-oz cans organic tomato paste
1 14-oz can organic artichoke hearts, drained
1 tsp dried parsley
1 tsp dried basil
Freshly ground sea salt and pepper, to taste

Line crock pot with chopped onion and lay chicken on top of onion. Sprinkle chopped garlic over chicken. Add layer of tomatoes and tomato paste, followed by artichoke hearts. Evenly spread spices over the top, and cook on low for 6-8 hours or high for 4-6 hours. Serve over spaghetti squash for the perfect Italian paleo meal!



Apple Cider Vinaigrette

Filed under: Miscellany,My Favorites,Recipe — Crista @ 10:20 pm

Modifed from The Science of Skinny

Love this! Great salad dressing with amazing health benefits.

1 cup extra virgin olive oil
3/4 cup raw, unfiltered apple cider vinegar
1 tbsp freshly squeezed lemon juice
1/4 tsp liquid stevia extract
2 cloves garlic, minced
1/2 tsp dried parsley
1/2 tsp dried basil
1/4 tsp organic sea salt

Add all ingredients to a high speed blender or food processor and pulse on high for two minutes. Store in a glass jar or bottle with air tight lid.



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