Paleo Recipes

Fruit Roll Ups

September 30, 2011  |  Posted by lkoller | Comments Off

Ingredients
2 large apples
2 cups strawberries
1 tsp cinnamon
¼ cup purified water

Instructions
Clean, core and dice apples. Add diced apples and strawberries in a blender and add a ¼ cup of purified water and cinnamon and process about 30 seconds or until smooth. Pour mixture on a teflex sheet (a Teflon-coated sheet commonly used to dehydrate delicate foods) and place in a plastic dehydrator. Dehydrate for 6-8 hours, remove teflex and flip fruit. Continue drying another 4-6 hours or until desired consistency is achieved. Use a pizza cutter to slice into snack-size pieces.

The last two recipes may be done in an oven if you don’t have a food dehydrator. Times will vary so keep an eye on it, but they will likely take about as long. A good rule of thumb when using an oven to dehydrate is to set the temperature between 100 and 150 degrees Fahrenheit, and keep the oven slightly cracked for the duration of the dehydration.

–as seen on marksdailyapple.com

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Apple Chips

September 29, 2011  |  Posted by lkoller | Comments Off

Ingredients
2 cups unsweetened apple juice (if possible, juice your own).
1 cinnamon stick
2 large apples

Instructions
In a large pot, combine apple juice and cinnamon stick and bring to a low boil. Meanwhile, remove top and bottom of apple and slice crosswise to make 1/8 thick “chips.” With a slotted spatula, place apples into boiling juice and cook 4-5 minutes or until apples become near translucent. Use the spatula to remove apple slices from juice and place on a clean kitchen towel and pat dry. Arrange slices on a cake cooling rack placed on a cookie sheet (to catch drips!) and place racks on middle shelf in 250 degree oven. Bake 30-40 minutes until apple slices turn golden brown and are almost dry to the touch. Let cool and serve either as is, or with a light dusting of cinnamon.

–as seen on marksdailyapple.com

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Primal Veggie Chips

September 28, 2011  |  Posted by lkoller | Comments Off

You’ve seen veggie chips on store shelves, but if you check the label you’ll usually find potato as the first ingredient in the list. Skip the cleverly marketed potato chips and try this recipe that tastes MUCH better than those stale crisps:

Ingredients
1 large, ripe eggplant
2 eggs
2 cups cheese

Instructions
Cut ends from eggplant and shred in a food processor. Mix shredded eggplant with egg and cheese. Lump mixture onto a pre-greased cookie shape and smooth out to make 6 8″ circles. Bake at 450 degrees F in a pre-heated oven for 12 minutes. Loosen and flip the circles. Bake on other side for a further five minutes. Once cooked, remove from oven and cut rounds into triangles with a pizza cutter. Let cool on a rack for 6-8 hours. Once dried, sprinkle with popcorn seasoning, Old Bay, garlic salt or any other seasoning of your choice. Eat immediately or store for up to one week in an airtight Ziploc bag.

–as seen on marksdailyapple.com

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Paleo No Bake Cookies

September 27, 2011  |  Posted by lkoller | Comments Off

Ingredients
1 cup shreaded unsweetened coconut
1 1/2 cups Enjoy Life Chocolate Chips
1/3 cup olive oil
1/3 cup honey
1/2 cup almond butter
1 T cinnamon
1 cup chopped pecans (or nut of choice)

Line a cookie sheet with parchment paper food process the pecans and set aside In a cooking pan on medium heat melt chocolate, olive oil, honey and almond butter once it has a smooth consistency remove from heat and add cinnamon, pecans, and coconut (make sure all ingredients are covered in chocolate) drop spoonfuls onto parchment paper and refrigerate until they harden (about 30 minutes)

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Apple Cinnamon Crisp

September 27, 2011  |  Posted by lkoller | Comments Off

Ingredients
Filling:
1 -2 Apple-Pears (aka Asian pear)
2 Gala Apples
2 Green Apples
1 teaspoon Cinnamon
2 Tablespoons Arrowroot Starch
1/4 cup Honey

Topping:
1 cup Raw Almonds
1/4 teaspoon Cinnamon
2 Tablespoons Arrowroot Starch
2 Tablespoons Pasture Butter,
melted Honey for drizzling

Filling: Peel and core the fruit. Cut into 1/4 inch thick slices and place in a mixing bowl. Toss with the cinnamon, arrowroot starch, and honey until each apple slice is evenly coated. Transfer into a pie pan.

Topping: In a food processor, chop the almonds to form a coarse meal with some chunks. Pour into a clean mixing bowl. Stir in the cinnamon, arrowroot starch, and melted butter to form a crumbly dough. Evenly distribute the topping in clumps over the apples, and drizzle with just a touch of honey.

Bake at 350 for 60 minutes. If the topping starts to brown too much, cover with foil halfway through baking.

Serve warm.

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Pecan Chocolate Chip Cookies

September 27, 2011  |  Posted by lkoller | Comments Off

Cooking Time: 12 minutes
Serves: 9

Ingredients
3 1/3 cups Almond Flour
1 tsp Baking Soda
10 Tbsp (10oz) Kerrygold Salted Butter
2 tsp Pure Vanilla
1 Whole Egg
1 Egg Yolk
1 Cup Coconut Sugar
1 Cup Dark Chocolate Chips, or 1 Dark Chocolate Bar (chopped into
pieces) 1/2 Chopped Pecans

Preheat Oven to 350 degrees. Line Cookie sheet with parchment paper.
In a saucepan, melt 8 Tbsp (8oz) of the butter until browned…about
3-4 minutes. Pour the melted butter into the metal mixer bowl. Add
remainder 2 tbsp (2oz) to the mixing bowl and stir in until it’s all
melted with the browned butter.

Add coconut sugar & vanilla and combine with the butter. Add the egg
and egg yolk and mix for 30 seconds. Rest for 1 minute. Mix 30 more
seconds, and rest another minute.

Add the almond flour and the baking soda to the wet mixture and stir
to combine. Add in the chocolate and pecans and combine well.

Using a large melon baller, place dough balls on the parchment paper
about 2 inches apart, and Bake for 12 minutes until done.
Place finished cookies on a rack to cool. Makes 3 dozen cookies.

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Primal Trail Mix

March 4, 2010  |  Posted by lkoller | 1 Comment

Store-bought Trail Mix is typically loaded with a ton of sugar – this version, however, weeds out the bad stuff and leaves you with all the satisfying, delicious stuff!

Ingredients:
1 cup raw or roasted almonds
1 cup pumpkin seeds
½ cup sunflower seeds
1 cup blueberries
½ cup raisins

Combine all ingredients in an airtight container and store in a cool, dry place (it really can’t get any easier!)

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Blueberry “Candies”

March 3, 2010  |  Posted by lkoller | Comments Off

When a sugar craving hits, this blueberry candy ought to fit the bill:

Ingredients:
5 cups blueberries
4 tsp cinnamon
1 ½ tsp ginger
2 egg whites
1/4 cup raw honey (yes, we know that honey is pretty much pure sugar, but when it’s spread out across 5 cups, it won’t have too much of a glycemic impact)
1 tsp vanilla extract

In a large bowl, whisk egg whites until frothy. Add in honey and vanilla and stir until combined. With a slotted spoon, add blueberries to the egg mixture. Remove and roll in a small bowl filled with a mixture of cinnamon and ginger. Repeat until all blueberries are covered. Using the same slotted spoon, transfer the coated blueberries onto a plastic dehydrator tray. Dehydrate for 24 hours or until dry. After 8-12 hours, or when you see that one side is dry enough, turn them over to dry other side. Serve or store in an airtight container.

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