Monthly Archives: August 2012

Paleo Chocolate Chip Cookies

Since moving on over to a more Paleo friendly lifestyle my body has pretty much stopped craving sugar, it’s quite fantastic; I never thought I’d pass up a tray of brownies or these amazing cookie-peanut butter cup-brownie bars my amazing friend S made (I took one home to freeze, and the Mr. had half that night and the next morning, since I knew it was in the freezer, I took it out and ate it…not because I was craving it, but because I knew it was there and it would have haunted me every day until I ate it, let me just say..AH-MAY-ZING!)

I digress.

I have stopped craving sugar almost entirely, but there are still those days (once a month….) that I would do pretty much anything for something baked and sweet. Being 8 months out from competition I can’t really justify shoving my face full of cookies, or brownies, or cookie-pb cup-brownie bars. *sad* but NOT sad! The internet is a beautiful thing, so many resources just waiting to be google searched.

I stumbled upon a recipe that was almost Paleo, you can find it here. It called for sugar…eep. Lucky for me however, I had just finished making a batch of apple sauce, you will see that I omitted the milk and the sugar as I used apple sauce. They turned out pretty darn good, they hit the spot perfectly and you don’t feel bad eating them! They are on the drier side because of the coconut flour, but that’s nothing a small cup of almond milk won’t fix!

Chocolate Chip Cookies – Paleo Friendly
adapted from http://chocolateandcarrots.com

1/2 cup coconut oil, melted
1/2 tablespoon vanilla extract (you can omit this entirely if you choose)
4 eggs
1 cup apple sauce
1 cup coconut flour
dash of salt
3/4 cup dark chocolate chips, or carob chips if you like the flavour

Preheat the oven to 350°F.
Line two cookie sheets with parchment paper and set aside. In a small bowl, combine the coconut flour, salt and chocolate chips together, set aside. Combine the coconut oil, vanilla extract, eggs and apple sauce together. Pour the wet ingredients into the dry and stir until everything is well incorporated. Take about a tablespoon of dough, roll and press onto the parchment lined cookie sheet. Bake for about 13 minutes or until lightly browned. **the original recipe says to bake for 20 minutes, but I found that (with my oven at least) after 13 minutes the cookies came out softer inside and out, after 15 they were a bit drier on the outside and soft on the inside.**

*UPDATE*
I stuck these cookies in the fridge last night and they taste amazing cold! Think I’ll freeze one next see how it holds up to a thaw. Stay tuned!

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Long Live Breakfast

I’m pretty sure I’ve mentioned in previous posts how much I love having breakfast for dinner; actually, I could have a variation of breakfast for every meal of everyday for the rest of my life: think non training breakfast; egg whites and oats don’t really grind my gears as much as bacon pancakes or waffles with nutella.

I had an uncontrollable urge to have a greasy breakfast for breakfast today….although I woke up SUPER late (1:30 pm…oops) and so it turned into a greasy lunchfast , even better! I dragged the Mr. with me to Cora’s and had a giant non paleo plate of heaven, mmmm, I can still taste it *burp*. Gross, just kidding. So, when we got home and started cleaning, my mind automatically went to food (obviously. If you know me you know how often I think of food. All the time, all day long.) There was that urge again. My mind kept screaming “BREAKFAST! BREAKFAST! BRRREAKFASSSTTTTT!!!!” my stomach followed suit, and then my whole body was screaming for breakfast. I did the only thing I could do; give in.

Enter Crepes.

There is a place in BC called Cafe Crepe, and it is so very good. They have other things on their menu besides crepes, but really…why would you go to a place called Cafe Crepe and order a burger?? Anytime I was downtown with my two awesome foodie friends S and N we’d end up there. The first occasion was filled with rain, a K’naan concert in said rain and a lot of beer, crepes and an unfortunate event involving Spanx. Note to everyone, Spanx are evil, avoid them at all costs, especially if you want to breathe…or eat and drink beer for that matter. Annnnyway, another time we went just to hang out and decided to grab a coffee and a crepe while we were downtown I decided to have something ‘simple’ you know, an Spanish coffee and stack of butter and sugar crepes. HOLY SHMOLY.

That was the food memory that came flooding back to me today, I had to whip up a batch. I am lucky enough to have a husband that understands my need for all things food, with the promise of ribs, he went to the store for me to pick up some much needed vitals:

Shrimp and Brie Cheee

My local CSA pack provided the rest; farm fresh eggs, candy-sweet tomatoes and the freshest kale I’ve ever had in my entire life. You can fill the crepe with whatever your heart desires; I just sautéed the shrimp in salt, maple pepper and butter, and, when they were done, pulled them out and sautéed up some tomatoes and kale; added some brie cheese and topped it with the kale, tomatoes and shrimp. Get creative! Roasted red pepper, prosciutto and an over easy egg is also one of our favourites. Nutella, banana and coconut; sugar and butter, PB and Jam…and so on and so fourth. Go wild!

Basic Crepes

1 ½ cup flour
½ tsp baking powder
½ tsp salt
1 Tbsp sugar
2 cups milk (I used unsweetened almond milk as we didn’t have cow’s milk on hand)
½ tsp vanilla
2 eggs, beaten
2 Tbsp butter, melted

Mix together all dry ingredients. In a separate bowl combine all wet ingredients and add to dry mix, beat until smooth.

Heat a pan as you would for pancakes. For each crepe pour a ¼ cup of batter onto the hot pan, and immediately rotate the pan until a thin film covers the bottom, cook for about a minute, then flip and cook the other side for the same amount of time. Spread with favourite filling and enjoy!

*Unfortunately*, we ate them so fast this is the only shot I got of the crepes I made today, I have a couple of crepes left so I’ll try to get some better shots tomorrow!


Aloo Paratha

Weekend breakfasts at my mom’s house were always ones worth waking up on time for. My all time favourite was “aloo anday” essentially, potatoes and eggs. I think it was a Quesnel thing; actually, I’m almost 100% sure it is a Quesnel thing. You make hashbrowns, that’s right, no packaged crap here, with onions and garlic, and then when they are forkish tender you crack a bunch of eggs on top, and cook until the whites are no longer runny. Serve up with some Heinz canned beans (yup, this foodie goes wild for that canned goodness), toast and OJ, OH MAMA! I’m drooling now just thinking about it.

With all that being said, this blog post is not for that dish, haha. It’s actually for my second favourite breakfast, aloo paratha; potato filled Indian flatbread. Serve these hot, smeared with butter and with buttermilk, or, scrap the butter (nooooo) and serve up with some mango pickle. Whichever way you choose to eat these, you’ll be sure to love them as much as we do.

Aloo Paratha

Potato Filling

6 potatoes
1 medium onion, diced
2 Tbsp oil (we use coconut oil)
1 tsp Jeera (Cumin seed)
½ green chili, chopped or
½ tsp of red chili (omit all together if you don’t like spice, or add as much as you want)
Salt to taste
2-3 heaping Tbsp Garam Masala

Dough:

2 cups duram atta flour (available at any South Asian grocery store. See photo below)
Water
1 tsp oil

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Filling Directions

Boil the potatoes until fork tender, let them cool slightly, peel and set aside

Over medium heat, add oil to a large frying pan, add the jeera and toast slightly (about 30 seconds), add in the onions (and green chili if using) and cook until translucent. Once onions are cooked, add in the red chili, garam masala and salt, cook for another 2-3 minutes. Turn off heat and set aside.

Mash the peeled potatoes and add the onion mixture. Mix well until everything is combined, adjust the salt/chili to your preference now if not enough.

Dough Directions

In a medium sized mixing bowl, measure out the flour

Add a small amount of water at a time, mix with your hands as you’re adding it in, you want the dough to just come together; if you add too much water, just add a bit more flour until it feels almost like pizza dough. Knead for about a minute, cover the ball with a tsp of oil and set aside.

Putting it all together!

Have a small bowl with oil nearby, or, if you’re being bad, melted vegetable shortening.

Heat a flat cast iron pan over medium-high heat, or you can use a pancake pan, or any pan for that matter with low sides

Make a small ball of dough (approx 2 inches high and across – no need to be exact, the size of your ball just determines the size of the finished paratha)

Roll out the dough until it’s about the size of a small plate (keep your surface lightly floured throughout the whole process so the dough doesn’t stick)

dough ball; rolled out dough

Take some of the potato filling, shape into a ball, and place in the middle of the dough

Filling goes in...

Bring the edges of the dough up and over the filling, squish it together at the top and give it a little twist to secure it

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Carefully twist and press the filled dough down into a flat disc

filled

Start rolling out the dough. Here’s what I do:

Roll one side about three times, lift, flour the surface, flip to the other side, roll again a few more times, continue until the dough is about 1/8 of an inch thick.

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ImageLift the parauntha and place onto the hot pan, let cook for about 1-1 ½ minutes and then flip, oil the cooked side and after another 1-1 ½ flip again and oil that side. Cook again for the same amount of time, flip, oil, do it once more and your parauntha should be ready, if not, cook a bit longer on each side but don’t oil anymore (unless you want to).

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Place in a plate on top of a piece of paper towel, make as many as you’d like (the filling and dough will keep in the refrigerator for a few days.

Eat as they are, or serve with buttermilk; sour cream; butter; mango pickle, or anything pickled for that matter. My favourite is pickled lemon…mmmmm.

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Paleo Friendly Granola

I haven’t posted in a while, I know, I suck. I’ve been so super busy with training, and studying, and home and going to the beach (heh), and just life in general that the food blog just fell to the wayside. I also started up a small Indian Catering biz ,what what! So that has been keeping me pretty darn busy as well.

Training wise, I’m right on track, things are going so well. SO WELL! I’ve recently started to phase into the Paleo lifestyle slowly, so far so good. I’ve never had so much energy in my entire life; my body feels so amazing, everything is tighter, my skin looks amazing, I cannot say enough positive things about this change. If you are on the fence about whether or not to try it out, DO IT, you won’t look back.
Ok, enough of that. Since switching over, I’ve been scouring the internet for Paleo blogs, recipes, articles, anything I can get my hands on, there is tons of information out there. The Mr. loves granola, and recently I’ve taken a liking to it as well, I usually steered clear of it because it’s so high in sugar, carbs and all things good, but I found a great paleo friendly one that is seriously like crack.

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Crack Granola

Recipe is Here.

I made some changes, I used seeds I could find and afford; pumpkin, sunflower, sliced almonds(in original), walnuts. I left out the maple syrup, and added in chopped dried figs, apricots and raisins. BOOM