Paleo & Primal Food, Wine, Travel & Living

Posts tagged “primal

One Last Cookie You Should Make Before the Holidays are Over…

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So, there are only a few days left in the year and there might be one more cookie exchange or party to attend. Or you might want to make one more treat before beginning a new diet on January 1st. If so, this is the cookie to make. It’s called a Santa’s Whisker.

I first heard of these delicious cookies when I worked for a bakery in Cincinnati that made them. Since then, I created my own recipe to fit into the Primal lifestyle. It is gluten free and used a product called Swerve (a sweetener made from a unique combination of ingredients derived from fruits and vegetables). I also added a touch of orange to the traditional cherry and coconut ingredients, to elevate the cookie’s overall flavor. Finally, instead of pecans (used in traditional recipe), this time I used pumpkin seeds and pine nuts. This recipe is addictive and makes 2 dozen cookies!

Ingredients:
1 cup butter (softened)
1 cup sugar or sugar substitute (I used Swerve)
2 tablespoons almond or coconut milk
1 teaspoon vanilla
1 Tbs orange liqueur (I used triple sec)
1 tbs orange rind
2 eggs
2 1/2 cups Gluten Free Flour
1/2 cup coconut flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup finely chopped dried cherries
1/2 cup pumpkin seeds
1/2 pine nuts (or nuts of your choice, omit altogether if allergic to nuts)
3/4 cup flaked coconut (I used unsweetened)
1 cup coconut (for rolling the dough)

For “Snow” Topping:
1 bag white chocolate chips
1 Tbs coconut oil
2 Tbs almond or coconut milk

Directions:
In a medium sized bowl, combine the dry ingredients and whisk together: the gluten free flour, coconut flour, baking powder, baking soda and salt. In a mixer, cream the butter and your sugar substitute of choice. On a lower speed, add eggs one by one until well combined. Then add the vanilla, milk, orange liqueur and orange rind. Mix in the dry ingredients a little bit at a time until completely incorporated. Remove bowl from mixer stand, and fold in the cherries, seeds, nuts and coconut.

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Line a work surface with parchment paper. Then place some shredded coconut on the parchment.
Divide the dough into two and roll each division of the dough into a log shape 8-10″ long. Then, roll each log over the coconut until the edges are coated thoroughly. Wrap the two logs in plastic and chill in the refrigerator for at least one hour.

dough rolled up

Preheat oven to 325°F. Line 2 cookie sheets with parchment paper. Remove the dough logs from the refrigerator, and remove the plastic wrap. Slice the dough into coin shapes and place on the cookie sheets. There should be enough for 12 cookies in each dough log.

cookies ready to bake
Place the cookie sheets in the oven and bake until edges are golden, about 10 minutes.

cookies after baked
Allow cookies to cool thoroughly, and make the snow topping. Place the milk and the coconut oil in a microwaveable bowl and microwave for one minute. Then slowly add the white chocolate chips and stir as they melt. You probably won’t use the whole bag, but will most likely need most of it to get to a consistency that will coat the cookies. Not too thick, not too thin.

Dip the cookies halfway into the melted white chocolate and place them back on the lined parchment paper until the chocolate sets up. If you are in a hurry, you can place the cookies in the refrigerator or even the freezer to quicken the hardening of the chocolate.

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Thanks to my loyal readers for following me in 2015! I hope you had a wonderful Christmas and I hope to write another post before the New Year, but if I don’t have a happy and safe new year. xoxo  -kd


Nike Women’s Half Marathon Entry Winner #2: Congrats to Karla!

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Last month, Whole Foods Market, Nike and I gave away 2 entries to the sold out Nike Women’s Half Marathon in San Francisco.

I wanted you to meet the entry winners, so you might perhaps comment below and cheer them on for the upcoming race on October 19th! Maybe you’ll even look them up in the race results following the race.

The second entry winner is Karla Euler from Jackson, GA. I asked Karla to share a little bit about herself, her daily diet, and how she is preparing for the race:

I am a 52 year old US Army Vet, mother of 3 grown daughters and grandmother to two beautiful grandchildren, both age 5.  I grew up in Southern California and now live in Jackson, GA.  I work as a Deputy Court Clerk so I spend most days inside a building which drives me to spend my off days outside as much as possible!  I enjoy yard work, hiking, swimming, biking, pretty much anything that will keep me outside and spending time with my family🙂

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 I have always tried to maintain a healthy life style and I did up until my 2 grandchildren were born. I found myself making many excuses not to eat right or exercise just so I could spend all my spare time with my grand kids. The Nike Women’s Half Marathon will be my first and has given me the motivation and determination to get myself back into a healthy life style. I have ran numerous 5k and 10k’s in the past, but I am super excited about the SF Half!!  I have been diligently training for this and have loved getting back into exercise and healthy eating. I have more energy overall and feel better physically and mentally both.

The following is a typical day of eating for me:

A Cup of Black Coffee and then out for a run; I find that I do better when I don’t eat before a long run as I tend to eat dinner pretty late at night.

Breakfast:
Bowl of Oatmeal and a Banana, Black Coffee

Lunch:
Deli sandwich on wheat bread, cottage cheese with fruit

Dinner:
Baked Fish, yellow rice, garden salad, glass of milk

Additionally, I do take a multi-vitamin, fish oil, calcium supplement, and glucosamine tablet daily as well as drink plenty of water throughout the day to stay hydrated.

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Thanks to Karla for submitting her story to cavegrrl.com. I am hoping to meet her on the day of the run and wish her luck in person!🙂 Thanks to Nike and Whole Foods for allowing me to give two other women the chance to run in the race.

You can find Whole Foods on Facebook here and on twitter here. My local store is in Roseville on Facebook here.

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You can find the Run Nike Women’s Series and more information on the race on Facebook here.


Salmon with Hazelnut Shallot Butter and a Cauliflower Sweet Potato Mash

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I love September and October in Sacramento. There are so many fun events to celebrate Farm-to-Fork and harvest time. There’s an intoxicating energy all around. The wineries are busy harvesting their grapes and there gets to be a little chill in the air in the mornings and when the sun goes down.

Though the Farm-to-Fork celebration has officially come to a close, it’s certainly not over. So many local restaurants and grocery stores have adopted this theme, and it’s exciting to see the concept take off locally just in the past two years. (Even though Alice Waters was practicing Farm-to-Table 40 years ago!! and Sacramento is not doing anything new.)😉

I know that ever since I went Paleo (3 ½ years ago), I have made it a point to eat non-processed, local and organic foods when at all possible. I was extremely blessed to meet a partner who had adopted the same healthy eating habits as me and we have continued to be Paleo/Primal in the three years since.

We have made some incredible Paleo meals together with the best ingredients from two of my sponsors: Nugget Market and Whole Foods. We have also used other purveyors: Taylor’s Market and Sunh Fish for our meats and fish.

This Salmon dish is only an example of the kinds of things we prepare on a weekly basis. There is almost always something this special, so many times, it is more tempting to stay in than to eat in a restaurant. Don’t even get me started on all the eclectic wine that we have to pair up with whatever we make.😉

The recipe was adapted from the Salmon Hazelnut Recipe from the book It Starts with Food by Dallas and Melissa Hartwig. The cauliflower and sweet potato mash was done on a whim and is all my own.

I hope you continue to practice Farm-to-Fork/Farm-to-Table at your house and when dining out beyond this month and celebrate this incredible agricultural paradise we are lucky enough to call home.🙂

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The star of this recipe is the compound butter that tops the salmon after it has been baked. You can use all or some of it, but we had a lot left over (even after using 1/2 of it on 20 ounces of salmon).
Make the compound butter ahead of time (recipe below) and use the freezer to re-solidify it if you happen to be short on time.

For the salmon

Ingredients:
1 Tbsp melted butter
salt and pepper to season
20 ounces wild-salmon (it was easier for us to portion after cooking)

Procedure:
Preheat oven to 400.  Cover a large baking sheet with parchment paper and brush with melted butter, then sprinkle with salt.  Place salmon in the middle, skin side down. Brush salmon with melted butter and season again.

Place salmon in oven and roast it about 10 min. Be careful not to overcook. To serve, portion your filets and top each with slices of hazelnut butter and additional toasted hazelnuts.

compound butter
Hazelnut compound butter

Ingredients:
1/2 stick of butter
4 Tbsp hazelnuts, finely chopped
1/2 cup butter
1 small shallot and 1 garlic clove, finely minced
2 sprigs fresh thyme, finely minced

Procedure:
Toast hazelnuts over medium heat until golden, then set aside to cool.
Sauté shallot and garlic in 1 Tbs of melted butter until shallot is translucent. Remove from heat.
Then add shallot mixture to the toasted hazelnuts, along with the remaining butter, thyme, and some salt and pepper.
Place mixture into the freezer for about 10-20 minutes.

Then place a large piece of plastic wrap on flat surface and transfer the butter mixture (after it has set up a little in the freezer) to the center of plastic. Form a log shape like above. Wrap tightly in the plastic and chill until solid. This will take 2 hours in the refrigerator, or about 45 minutes in the freezer.

salad
Spinach salad with red and yellow bell peppers, avocado, mushrooms, and salami from Taylor’s Market.

caulflower mash
For the Cauliflower and Sweet Potato Mash

Ingredients:
1 head cauliflower (cut into small pieces)
1 large white sweet potato (cubed)
1 shallot
1 Tbs butter
1 Tbs chopped garlic
1/2 cup chicken stock or water
Salt to taste

Procedure:
Cook cauliflower and sweet potato in boiling water until fork tender. Drain water and set aside.
Chop shallot into thin slices and sauté in melted butter in a small pan. Add the garlic. Cook until shallot is translucent.
Place cooked cauliflower and potato into a food processor with the shallot mixture.
Add the garlic powder and chicken stock and pulse until completely smooth. Season to taste.

 

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Last but certainly not least was the wine pairing. A 2010 reserve Pinot Noir from one of our favorite (and super local) wineries, BellaGrace Vineyards. The grapes are sourced from Sangiacomo Vineyards in Carneros. It is a fairly ripe Pinot Noir, but with the distinctive strawberry flavors unique to the region. The wine is fairly acidic, which perfectly compliments the fatty characteristics of Pacific salmon.

You can find BellaGrace Vineyards on Facebook here or visit them in person at the winery (complete with a cave cellar) at 22715 Upton Rd in Plymouth from 11:00am to 4:00pm,  Fri-Sun. They also have a tasting room in Sutter Creek (73 Main St, Sutter Creek) open from 11am-5pm daily.

Cheers!🙂


Nike Women’s Half Marathon Entry Winner #1: Congrats to Cathy!

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You might recall a few weeks ago that Whole Foods Market, Nike and I gave away 2 entries to the sold out Nike Women’s Half Marathon in San Francisco.

I wanted you to meet the entry winners (I’ll be featuring one today and one next week), so you might perhaps comment below and cheer them on for the upcoming race on October 19th! Maybe you’ll even look them up in the race results following the race.

The first entry winner is Cathy Wiggs-Hong from the Los Angeles, California area. I asked Cathy to share a little bit about herself, her daily diet, and how she is preparing for the race:

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Hi my name is Cathy.  I am a 34 year old mother of 3 girls ages 9, 4 and 1.5.  I am a stay at home mom with the girls now, but I previously worked as a pediatric physical therapist.  I love to be active, and enjoy all outdoor activities.  As a family, we love to go to the beach, the pool, and Disneyland.

The Nike Women’s half marathon will be my second half.  I’ve completed many shorter distance races, but have actually come to enjoy the training and actual race of the 13,1 miles.  I try to eat pretty healthy in general, as I am still nursing my youngest child, but I often find it difficult to keep it as healthy as I’d like because of how busy I am.

I find that when I food prep I eat much healthier, that is something I am striving to get more consistent with.  I’ve also noticed that when I “eat clean” I feel so much better both physically and mentally, that is real motivation for me to try and keep it up.

The following food journal is what I ate today and is pretty typical of what I normally eat.

Breakfast: Yogurt with strawberries and blueberries
Snack: Baked mini flat pretzels and dill havarti cheese, honey crisp apple (shared with the littlest)
Lunch: Grilled chicken breast with side salad
Dinner: BBQ’d hamburger with lettuce and avocado, baked sweet potato fries

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Water throughout the day, as well as a multivitamin, glucosamine supplement, calcium, and a broad spectrum antioxidant supplement.

On days that I run, I also have a protein bar or shake following my runs.

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Thanks to Cathy for submitting her story to cavegrrl.com. I am hoping to meet her on the day of the run and wish her luck in person!🙂 Thanks to Nike and Whole Foods for allowing me to give two other women the chance to run in the race.

You can find Whole Foods on Facebook here and on twitter here. My local store is in Roseville on Facebook here.

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You can find the Run Nike Women’s Series and more information on the race on Facebook here.


Scary Good Pesto and Blue Cheese Potatoes (sponsored by Whole Foods Market)

 

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Last Saturday, Andy and I went to a Halloween party and I took these potatoes. They were inspired by a dip that Andy buys for us (occasionally as a treat) at Taylor’s Market. The dip/spread is called Walnut Basil and Blue Cheese Spread, and it’s rather addictive. I thought I would take the same flavor components and make them into bite-size little party treats. It was a big deal that I make a good culinary impression at this party, and I knew these would be well received. PS: They were all gone within a half an hour!🙂

Ingredients:
2 pounds red, blue, & yellow mini potatoes–if you can’t find these, red ones will do.
1 jar 365 (Whole Foods private label) Pesto Sauce
1/4 cup So Delicious Coconut Milk (or sour cream)
1/2 cup Crumbled blue cheese
1/4 cup olive oil
salt/cracked pepper to taste

Preheat the oven to 400°F and slice the potatoes into bite sized pieces. Generously oil a baking sheet and place the chopped potatoes it. Drizzle some oil over the potatoes (how much you use is up to you). Bake the potatoes until they are golden and crispy. Set aside while you prepare the pesto and blue cheese mixture.

For the blue cheese/pesto mixture, combine the pesto and the blue cheese in a bowl large enough to eventually hold the potatoes, too) and mix together with the back of a spoon, add the coconut milk (you can also use sour cream) to thin the mixture so that you can easily spread it on the potatoes.

Then add the potatoes in the bowl with the pesto/blue cheese mixture, and fold them in until the potatoes are well covered. Then place the potatoes back on to their original baking sheet and turn the oven on to the broil setting.

Broil the potatoes until the pesto and blue cheese mixture forms a crust and they look browned/crispy.

Go forth and be the hit of your party!!🙂

Thanks to Whole Foods Market for sponsoring the food used in this recipe!!🙂 You can find Whole Foods on Facebook here and on twitter here. My local store is in Roseville on Facebook here.


Fueled by Whole Foods! (Nike Women’s Half Marathon Series)

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So, I finally had time to get out to Whole Foods and start using the gift card they gave me to feed myself during my half marathon training (the Women’s Nike Half Marathon in San Francisco on October 20th). For about $65 dollars, here’s what I bought:

  • 1/2 Gallon So Delicious Unsweetened Coconut Milk
    (will use in smoothies, sometimes morning coffee)
  • 1 pound bag frozen raspberries
    (will use in protein shakes with protein powder, ice and coconut milk)
  • 1 package Diestel sliced herbed turkey breast
    (love their products, a healthy splurge indeed!)
  • 1 head of organic cauliflower
  • 1 small block of Parmigiano-Reggiano cheese
    (.25 pounds or so, my biggest splurge on the list!)
  • 3 pound bag frozen triple berry blend
    (will use in protein shakes with protein powder, ice and coconut milk)
  • 2.87 pounds of broccoli crowns
  • 1.17 pounds of organic bananas
    (will use in protein shakes with protein powder, ice and coconut milk)
  • 1.82 pounds of Grenache grapes
  • 1 pound of Organic Girl Super Greens
  • 1.5 pounds of parsnips
  • .75 pounds of coconut flour
    (will use in occasional treats after long runs)
  • ,75 pounds of almond meal
    (will use sparingly to make gluten free bread or occasional treats)
  • 1 orange flesh honeydew melon (my favorite fruit!!)

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This was my awesome dinner tonight, almost all of it made from the ingredients on my shopping list today from Whole Foods. It was a Diestel Turkey salad (2 1/2 slices), on a bed of Organic Girl Super Greens (dandelion, arugula, spinach mix), 2 hard boiled eggs, 1-2 Tbs grated Parmigiano-Reggiano cheese, eggplant “croutons” and studded with about 1/2 cup of organic Grenache grapes. I don’t typically use dressing because the egg and cheese make everything so flavorful I don’t need it.🙂

As far as the running goes, I have an app called Runkeeper to log my daily mileage. Here’s a look at my run this past Sunday. I wanted to put in a long run on the roads because I had not done one in a while. I was even wondering if I could make it past 10 miles! Followed by the map are my mile splits:

run map

1 mi: 9:05
+12 ft elevation climb

2 mi: 9:07 +1 ft elevation climb

3 mi: 9:01 -10 ft elevation loss

4 mi: 9:18 -3 ft elevation loss

5 mi: 8:44 -18 ft elevation loss
(water stop at 5.25 miles)

6 mi: 8:59 +23 ft elevation climb
(ran kinda through the mall and through the tunnel into Old Sac… AWESOME)

7 mi: 8:09 +15 ft elevation climb

8 mi: 8:20 -5ft elevation loss

9 mi: 8:35: +4ft elevation climb
(water stop around 9 miles)

10 mi: 8:36 -3ft elevation loss

11 mi: 8:47 +4ft elevation climb

12 mi: (last .24 of my run in front of the Sacramento Zoo) 9:38 -8ft elevation loss

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I am planning on running a short race the first weekend of October, but otherwise will mostly be concentrating on building my road tolerance and endurance.
If you would like to check out my profile and my running on Runkeeper, click here.

Look for another post using my groceries from Whole Foods, coming this week and more on my training as well!

You can find Whole Foods on Facebook here and on twitter here. My local store is in Roseville on Facebook here. The Nike Women’s Series is on Facebook here. Now get out there and go running!🙂


Pig of the Month: The Gift that Keeps on GIving

At cavegrrl.com headquarters, I frequently get emails from different marketing representatives offering to ship me samples of their client’s product, hoping I will love it and tell all of you about it. Often, I get pitched for products that are gluten-free (but not grain-free) and still get several offers from people to send me candy, cake and the like from my old blog, which I rarely even update. So, it’s refreshing to get a request from a company that offers a line of products I really love.  And this time it’s worth the extra miles on the treadmill.

I bring to you the Pig of the Month.

Pig of the Month has taken your favorite meats and snacks and made them even better. Pig of the Month is an online retailer specializing in world famous barbecue.  Their products have been featured in several top national media outlets AND personally endorsed by The Chew’s Iron Chef, Michael Symon, and now, me!🙂

Established in 2010 by Lea Richards after leaving her high stress job in finance, Ohio Based Pig of the Month BBQ is the product of a beloved family tradition and the result of one family’s insanely wild goose chase for the best barbecue. With a smoking technique that was perfected over decades, the company ships homemade, all natural BBQ products ranging from a variety of meats, sides, and sauces straight to your door!

I have now had the chance to try 3 of the products sent to me by Pig of the Month. Here’s the care package I received about a month ago:

pigpackageIt contained:
1. 1 pound of Duck, Pear, and Port Sausages
2. 1 package of 6 slices chocolate covered bacon
3. 1 pound Applewood Smoked Bacon
4. 1 pound Garden Herb Bacon
5. 1 rack (2 lbs.) Memphis Style Baby Back Ribs

The first item Andy and I tried were the ribs.

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We put together a little dinner around them with mashed sweet potato & cauliflower, as well as grilled vegetables:

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Then we tried the Duck, Pear & Port Sausage. I also made Brussels sprouts l’orange and sweet potato wedges with a grapple balsamic ketchup.

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With the Garden Herb Bacon that came in the package, I made an apple, bacon, toasted walnut and arugula salad. I made the dressing with: 1 tsp crushed garlic, 1 part lemon juice, 2 parts apple cider vinegar, and 2 parts extra virgin olive oil, salt to taste.

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I gave the Chocolate Covered Bacon to Andy for a part of his birthday present. The bacon is made of nitrate free applewood smoked bacon, draped in a layer of 72% Swiss chocolate.

Other bacon cooking ideas include:
1. Use the bacon as a wrap around your favorite items when grilling: asparagus, scallops, meats.
2. Wrap around a feta-stuffed fig or pecan stuffed date and bake in the oven to create an amazing appetizer.
3. Lay on a rack inside of a baking pan, coat with date sugar, cinnamon, and a little maple syrup or honey and bake at 375° for 15-20 minutes: candied bacon!

For more ideas, there are a ton of recipes on the Pig of the Month recipe page here.  Use the coupon code “ILOVEPIG” for 15% off your next order. PS: If you live in Dayton, Ohio (where I happened to spend the first 25 years of my life) or the surrounding area, you can pick up your order at their facility!!

You can find Pig of the Month on Facebook here and on twitter here.


Recap of the California State Fair Cooking Demo & Recipes

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Look at that beautiful crowd! I want to thank all the people who came out to our cooking demo at the California State Fair. I realize many people were just passing through the kitchen and saw a place to sit down for a while, but there were a lot of people who stayed through our class, and many who actually new about Paleo, and wanted more information.

I was impressed there were a few couples in the crowd that showed up to see the demo because they already practice the Paleo/Primal diet/lifestyle. They were so nice to us (important because of my semi-stage fright/shyness), and it was fun to compare notes and results. It was a real encouragement to have like-minded people in the audience cheering us on!

Andy made a dish from last year, his ever-popular Bacon Wrapped Dates, which are simply three of the best ingredients you can find, bundled in a little package and secured with a toothpick. Pecan halves, Medjool dates and thick-cut premium (preferably applewood-smoked) bacon. Below is Andy making a tray to be baked in the oven (while we are actually doing the cooking demo) so some samples would be ready to be passed around before the end of the class.

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We were supplied with pitted Medjool dates (along with the rest of our ingredients) this year thanks to Savemart. The pitted dates saved a step in prepping those trays, as Andy places half a pecan in place of the pit, and wraps the date in one half slice of thick cut bacon, then secures each piece with a toothpick.

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After your tray looks like this, place in the oven at 400°F and bake for 12-15 minutes (start checking them when it gets close). The bacon should be cooked and browned.

For my part of the demo, I made this Paleo Mud Pie. Recipe is below:

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Serves 30-40 people

Crust:
3 cups almond flour/almond meal
1 stick of butter or 1/2 cup coconut oil (melted)
1/2 cup coconut sugar
1/4 cup coconut flour
1 tsp cinnamon

Combine crust ingredients and spread on a large baking/jellyroll pan (you’ll want the pan to be at least 2″ deep).

Bake the crust for 20 mins at 375°F, or until you can smell the butter and the crust has turned golden brown. Remove from the oven and allow to cool completely.

Meanwhile, prepare your filling:

For the Filling:
8 medium -10 large Avocados
1 cup honey (ohhh yeahhhh)
8 Tbs Almond butter (once again, ohhh yeahhh)
1 cup cocoa powder
3 Tbs instant coffee
1/4 cup hot water
2 tsp vanilla extract

Topping:
1-2 cups semisweet chocolate chips

Place the instant coffee in the hot water and allow to dissolve completely.
So, since there are a lot of ingredients quantity wise, you’ll want to split the recipe into half and then mix it all together in a big bowl. For instance: In a food processor, pureé the 4-5 avocados in a food processor, add 1/2 cup honey, 4 Tbs almond butter, 1/2 cup cocoa powder, then 1/2 the coffee mixture and 1 tsp vanilla. Transfer the mixture into one big bowl, then repeat with the remainder of the ingredients.

Then you’ll combine both chocolatey mixtures into one big bowl and stir together to incorporate fully. When the two mixtures are combined completely, spread them over the cooled crust, and then refrigerate the pie for 2-3 hours before serving.

To serve, sprinkle 1-2 cups chocolate chips over the pie. If you can get mini-chips, even better. I prefer the Enjoy Life brand because they are dairy free.

Paleo. Chocolatey. Mocha. Goodness.

The State Fair experience makes me want to do some local cooking demos/classes. Would anyone be willing to attend/pay for that sort of thing? Just curious. Leave me a note and tell me your thoughts!! xo


Black Tie Bacon Wrapped Dates and California State Fair Cooking Demo Date Announcement!

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Happy Wednesday! I thought I would quickly share with you a few desserts I brought with me to a party last night. I know, the whole chocolate covered bacon is passé, but I’ve been putting bacon where it doesn’t belong (tee hee) SINCE JUNE 2009…😉 Anyway, here’s what I’ve got:

“Suit and Ties” (Black Tie Bacon Wrapped Dates with Pistachio and Chocolate Chip Filling):
Pit some Mehjool dates (one per person you would like to serve), stuff with pistachio butter (1 cup ground pistachios with 1 Tbs coconut oil) and mini chocolate chips. Roll in bacon. Bake at 350°F until bacon is brown and crispy. Dip in white and dark melted chocolate or simply drizzle with melted chocolate. Voilà!

Cookie Dough Bites:
Make the recipe for Gluten Free Cookie Dough. You can substitute mini-chocolate chips for added cute factor. Roll the dough into bite sized pieces, dip in melted chocolate.

I’ll be doing a live cooking demo with Andy at the California State Fair this year: Saturday, July 27th at 7pm!! Any requests? What would you like to see Paleo-ized?


Gluten Free Chocolate Chip Cookie Dough

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I have a problem. It’s this recipe I invented for cookie dough. It’s addictive and I have had it, ahem… for breakfast the past two three days. But only a little bit at a time, with fruit. I swear. Can’t. Stop. Eating it.

You don’t bake it. You just eat it. You know, like you would straight out of the tube an institutional-sized tub. Sigh. Yes, because it’s way easier to stick your face in a vat of dough than it is to actually have to measure ingredients and use any muscle at all to stir it around in a bowl. I know you are stronger than me and none of you have ever purchased this product or eaten it only by candlelight the light from the fridge on your face at midnight.😉

Anyway, to avoid the sugar, wheat and all the unnatural ingredients that cookie dough normally contains, I came up with this recipe over the weekend (as I was making a recipe from OMG it’s Paleo? called 5 Ingredient Avocado Pudding.) I made the pudding with the idea that Andy and I would use it as a dip for bananas and apples. The recipe called for chocolate chips, and it made me think of chocolate chip cookie dough and a possible recipe for that… we could dip the fruit in that, too! Oh joy!

The secret in the cookie dough is Mehjool dates. They’re probably one of my biggest indulgences (60 calories apiece!). Not only do they give the dough sweetness, they also provide a molasses/caramel flavor. And, for diehard Paleos, I have made it two ways. Some people don’t believe in using butter at all, some people don’t eat any legumes at all. I myself, enjoy organic garbanzo beans once in a while. So, review the recipes below and tailor them to your own needs.🙂 Each one serves 2-4 people. Enjoy.

PS: You’ll need a food processor for this one. Puréeing dates is tough on the forearms.😉

Recipe One: Paleo Version
Ingredients:
5-6 pitted dates (chopped)
3/4 cup toasted almonds
1 Tbs coconut oil
2 tsp vanilla
3 Tbs honey
1/3 cup So Delicious unsweetened coconut milk
1/3 cup coconut flour
pinch salt
1/2 cup dark chocolate chips or chunks (this brand is great!)

Procedure:
Pulse the almonds in the food processor until they are a fine meal consistency, then add the coconut oil. Process until the mixture turns into almond butter, then add the chopped dates, honey, the vanilla and the salt. Then remove the mixture and transfer into a small bowl. Add the coconut flour and some coconut milk until the dough is the consistency you like. Then stir in the chocolate chips. Refrigerate until you are ready to eat. OK, I’m ready. What about you?🙂

Recipe Two: Primal Version
Ingredients:
5-6 pitted dates (chopped)
1/2 cup toasted almonds
1/2 cup organic garbanzo beans
2 Tbs greek yogurt (I use 0% fat)
2 packets stevia
1 Tbs grass fed butter
2 tsp vanilla
1/3 cup coconut flour
pinch salt
1/2 cup dark chocolate chips or chunks

Procedure:
Pulse the almonds in the food processor until they are a fine meal consistency, then add the butter. Process until the mixture turns into almond butter, then add the garbanzo beans, the greek yogurt, the stevia, the vanilla and the salt. Then remove the mixture and transfer into a small bowl. Add the coconut flour and some coconut milk until the dough is the consistency you like. Then stir in the chocolate chips. Refrigerate until you are ready to eat! As I stated earlier, I love to use the dough as a dip for apples, but you can form into little pieces and use as a topping for Greek yogurt or as a treat on ice cream. There are also plenty of recipes out there in the paleosphere for “paleo” ice cream using coconut milk. Here’s one from PaleoOMG🙂