Miso Harissa Roasted Butternut Squash and Beets with Kale

Published on November 5, 2013 by Alissa2 Comments

I spent last week in the great city of Omaha for a new project at work. There is something amazing about being able to get out of the office and work with my hands, learn new things, meet new people, and wear my favorite boots…steal-toed boots. Ya, that’s right. Grrrrr!

My biggest problem of being on the road is trying to eat well. Seriously, you put big plates of food, and booze, and fries in front of my face and I will inhale them! You’d think that I was a ranch hand or a growing teen boy from Nebraska. I tried to order grilled salmon and salads whenever I could, but…. oh fries…and ketchup…and breweries!

Needless to say, my body and belly are thankful to be home, eating more wholesome foods and detoxing. To help with the wholesomeness, I roasted a butternut squash and beets with a miso-harissa dressing. Toss the roasted veggies with some fresh kale and extra dressing, and that, my friends, is a bowl-full of healing greens!

Miso Harissa Roasted Butternut Squash and Beets with Kale (adapted from 101 Cookbooks)

Ingredients

1 medium-sized butternut squash, peeled and cut into 1/2-inch cubes
3 medium-sized beets, scrubbed, stems removed, and cut into 1/2-inch cubes
3 Tablespoons extra virgin olive oil
2 Tablespoons white miso paste
1 Tablespoon harissa paste
3 Tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon honey
1 bunch of kale, washed and destemmed

Instructions

Preheat oven to 400 F. Grease a shallow roasting pan and set aside.
Whisk together olive oil, miso paste, harissa paste, lemon juice, cumin, and honey in a small bowl. In a larger bowl, combine the cubed butternut squash and the cubed beets with 1/3 cup of the miso-harissa mixture. Once the cubed vegetables are well coated, spread evenly on the roasting pan in a single layer. Roast the vegetables for 30 to 40 minutes at 400 F, stirring halfway through. Remove the roasted vegetables from the oven.
Chop the washed and destemmed kale into 1-inch pieces. Place the kale into a large bowl and stir the remaining miso-harissa mixture into the kale until it is well coated. Add the warm roasted vegetables to the kale.

Crockpot Curry Beef and Sweet Potato Stew

Published on October 23, 2013 by Alissa5 Comments

Most of you know that my favorite kitchen invention is the Crockpot. I have raved about this domestication blessing before. Once temps jump a little lower, I pull this amazing beauty from beneath my counter and place her in her designated spot, front and center on the counter. BAM. Fall and winter scream for ROASTS and STEWS and CHILI! Nothing is better than coming home from work with dinner ready to go. Thank you my lil’ crockpot friend.

The crockpot is great for those tougher cuts of meat that need to be cooked low and slow. This Curried Beef and Sweet Potato Stew was inspired by a recipe for Crockpot Curried Short Ribs in my favorite new cookbook from Danielle Walker of Against All Grain. If you haven’t gotten her cookbook, go…now…run…fast. It’s awesome and filled with the most lovely food porn you will see, especially for grain free meals! Amazing.

The original recipe slow cooks short ribs in coconut milk and asian curry spices, which sounded divine. However, because I didn’t have all of the ingredients, the recipe quickly morphed into something new. The beauty of crockpots and imagination means that stew meat, sweet potatoes, coconut milk, and indian curry spices turns out to be one helluva meal! I have made curry stews with beef and sweet potatoes before, but this one was by far the creamiest because of my fabulous friend, the crockpot.

The house was filled with warming spicy aroma all day. You can increase or decrease the heat based on the quantity of curry powder and optional cayenne powder. We are SPICY people over here, so things get amped up till our knee pits sweat. Because THAT is living, people. Oh, and we served this stew over cauliflower “rice”. Check out this post for preparation methods. Mmmmm.

Crockpot Curried Beef and Sweet Potato Stew (adapted from the Against All Grain Cookbook)

Ingredients

1 to 2 pounds grass-fed beef stew meat (seasoned with salt and pepper)
1 medium onion, chopped
4 cloves garlic, minced
1 14 oz can diced organic tomatoes (no salt added)
1 medium sweet potato, cut into 1/4-inch cubes
1/2 cup cilantro leaves
1 6 oz can organic tomato paste
1 13.5 oz can coconut milk (light or full fat)
2 to 3 Tablespoons curry powder (such as madras)
1/4 teaspoon cayenne powder (optional)
1/2 teaspoon salt
1/4 teaspoon ground pepper

Instructions

Place the seasoned stew meat in the bottom of a slow cooker. Top with onion, garlic, tomatoes, and sweet potato. Stir in cilantro leaves and stems. In a medium bowl, whisk the coconut milk, tomato paste, curry powder, salt and ground pepper until well mixed. Pour the coconut mixture into the slow cooker over the meat and vegetables.
Cook for at least 8 hours on low, stirring the mixture every once and awhile.
Serve over cauliflower “rice” or regular rice and top with additional cilantro leaves.

Creamy Pesto Spaghetti Squash with Chicken and Mushrooms (Dairy Free, Gluten Free, Paleo)

Published on October 19, 2013 by Alissa9 Comments

I’m just going to say it. I really think pasta is SO over rated. Ya! I said it. There.

Is this just me?

When I gave up wheat and gluten over a year and a half ago, a lot of people said “but what about pasta? and bread?” Sure I miss bread, but pasta? Really? I just don’t get it. Unless you slather pasta in cheese or pesto or marinara sauce, it tastes like NOTHING. Think about it. What you really like is the sauce. Right? I’m a huuuuge sauce fan. The french were really onto something there. I could write a novel about my love for amazing sauces, dipping sauces, marinara sauces, cheesy goodness sauces, peanut sauces, mushroom sauces…mmmmmm. The list goes on! But there is no list of noodles. Bleh.

Basically, all I need is something to put my sauce on…besides just a spoon.

There are a few awesome and wholesome ways to get your sauciness on without relying on the bland noodle man. Break free from those noodle chains!

Today we are going to celebrate a little forgotten winter squash…Miss Spaghetti Squash. I don’t think she gets enough props. She works really hard and creates amazing vegetable noodle-like goodness that can be used sooooo many ways. Numero uno is that she is an amazing base for all your SAUCE love. I love that nature has created this amazing and beautiful vegetable that when cooked, the meat of the squash pulls away like noodles. But better. Because there are nutrients in them. NUTRIENTS. VITAMINS. Ya, these may not be the sexiest things, but they are real. And your body will love you for it and give you sexy thighs. Dudes and gals both. These nutrients are sexist. They benefit all.

There are a few ways to cook the spaghetti squash. First you can always cut it in half, deseed it, and place it in an oven (cut side down) in a pyrex pan with about an inch of water and let it roast for about 30 to 45 minutes. Another way (and my preferred quick method) is to place the WHOLE squash onto a plate and microwave on high for 10 to 12 minutes (depending on the size of your squash). Remove carefully from the microwave and let it sit until you can handle it and cut it in half. Removing the seeds from method two is a bit more tedious because some of the cooked squash strands tend to hold on to the seeds and come out with it. But method two takes less than half the time of method one, so I prefer it. Do whichever floats your boat. The squash strands easily peel out with a fork and then can be added to whatever dish you choose. You can also put them directly into bowls with some salt and pepper and spoon your desired sauce over them.

Without further delay…drum roll please.

Let’s get SAUCY!

Creamy Pesto Spaghetti Squash with Chicken and Mushrooms - Big Eats Tiny Kitchen — Creamy Pesto Spaghetti Squash with Chicken and Mushrooms – Big Eats Tiny Kitchen

The possibilities are endless now. I have used spaghetti squash as a base for pad thai and for marinara, but lately I have been craving something more comfy and creamy. I came up with this dairy-free pesto sauce that uses cashew cream as the base. The raw cashews should be soaked for at least 30 minutes in hot water. You will need either a high-speed blender or good food processor to puree the cashews and water into a creamy sauce. Fresh basil and garlic lend an amazing fresh flavor to the creamy base. I prefer to use either shredded leftover chicken or sautéed chicken sausage, but it can be left out for a vegetarian or vegan meal. Mushrooms add a great meaty texture to the dish too. I have also used sun dried tomatoes and roasted garlic.

This is a pretty quick one pot meal that has quickly been added to the favorites list in our house. I hope you and your thighs enjoy it. 🙂

Creamy Pesto Spaghetti Squash with Chicken and Mushrooms (Grain Free, Dairy Free, Gluten Free, Paleo-Friendly)

Ingredients

1/2 cup raw cashews
1 cup hot water
1 medium spaghetti squash
2 garlic cloves
2 cups of fresh basil (additional basil for topping)
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
1 cup sliced baby bella mushrooms
2 chicken sausage links (sliced) or 1 chicken breast diced and cooked (I used trader joe’s pesto chicken and turkey sausage)

Instructions

Soak cashews in 1 cup of hot water for at least 30 minutes.
Place whole spaghetti squash on a dinner plate in the microwave. Microwave for 10 to 12 minutes. Remove from microwave and allow to sit for 5 to 10 minutes. Be careful, this puppy will be HOT. Cut in half and remove seeds carefully. After seeds have been discarded, use a fork to separate out the spaghetti-like strands.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add mushrooms and cook over medium-high heat, stirring occasionally, until mushrooms are tender and begin to brown (6 to 8 minutes). Add chicken sausage slices or cooked chicken and warm through. Add spaghetti squash and stir to combine. Lower heat and allow to cook, stirring occasionally.
Meanwhile for the creamy pesto, in the bowl of a food processor (or high speed blender), add soaked cashews and half of soaking liquid. Process on high and blend everything together until mixture is smooth and creamy. Add basil, salt, and red pepper flakes. Blend everything together. Taste and adjust seasoning. Add more water or olive oil to thin to your desired consistency.
Add creamy cashew pesto sauce to the large skillet with the spaghetti squash mixture. Stir until the squash mixture is coated evenly. Serve with additional slivered basil on top.

Grain Free Pumpkin Apple Coffee Cake

Published on October 16, 2013October 16, 2013 by Alissa4 Comments

It’s fall and we all know what that means. It is comfy time.

It is sweater time!

It is jeans time!

It is WOOL SOCKS time!!!!!

It is pumpkin time!

But first, before I roll into pumpkin flavored everything….I have to tell you about my big accomplishment. This weekend I went on a fall cleaning and organizing mission. This is monumental, people. I peeled everything out of all of our closets and was ready for a massive PURGE. Usually when I do a “purge” I just sit around staring at old memorabilia and becoming even more attached to the T-shirts that I bought 15 years ago but haven’t worn in 10 years. But seriously, folks…how can you get rid of a shirt that says “Not everything is flat in Kansas“!!?!?! I know! Precious. My point exactly.

Man, you guys just get me.

So this weekend’s purge was different. I properly purged. (No, don’t worry I didn’t get rid of that awesome T-shirt.) But I DID manage to organize everything in our closets (a.k.a shove-crap-wherever-it-would-fit space) and get rid of:

Other not-so-cool shirts,
Expired medicine (goodbye Benedryl from 1990),
Stained things (note to self – QUIT buying white things…ketchup loves it too much),
Single socks that have permanently lost their partner (let’s have a moment of silence for all of the poor sock widows), and
A metric boat load of half-marathon race packets with sample bottles of weird things, etc.

As I stuffed and crammed these unwanted and unnecessary items into either goodwill sacks or the trash, I wondered why have I held on to this crap for so long? Holding onto stuff is an interesting thing. I put a big importance on odd things, but seriously not EVERYTHING has to be a gem, does it? At this rate I will need to get a separate storage unit just to store my “awe remember when…” items.

But now I feel fabulous and comfy. I’m wearing my comfy old T-shirt and a pair of wool socks that I lost. My closet is clean, stacked, organized, and comfy. Everything is just…comfy.

Comfy like the fall weather blowing around the leaves outside.

Comfy like old love letters from my husband that I found in a shoe box at the back of my closet.

Comfy like my favorite broken-in sweatshirt that I found crammed underneath a suitcase (okay, so I didn’t purge EVERYTHING…baby steps, people).

Comfy like nearly anything pumpkin flavored!

We all get bitten by the pumpkin bug every year! I have held off for quite a bit, but now it is on like a pumpkin thong. Hrmmm….wait. Bad idea. A pumpkin thong would NOT be comfy. Scratch that…

Just make this pumpkin apple coffee cake instead. I promise that the scent of it will make you swoon. You will want to wrap up with a comfy blanket, have a warm cup of coffee, and grab a big square of this warm coffee cake.

This coffee cake recipe is adapted from my Pumpkin and Apple Almond Flour Muffins and the Peach Streusel Topped Coffee Cake recipe featured in the fabulous Against All Grain Cookbook. It is moist and light with warm spices to fill your belly. I whipped this up for a football brunch watch party last weekend. My house smelled SO good while it baked and for days afterwards. I definitely think I will make this again for the holidays (or tomorrow).

Note – To make this recipe, I used Honeyville blanched almond flour. I prefer this brand because it makes baked goods lighter and flufflier than almond meal. I have not tried this recipe with other brands or with almond meal. If you try it with another brand or almond meal, please let me know how it turned out. This coffee cake takes nearly an hour to bake. If you need something that cooks in less time, try my delicious Pumpkin and Apple Almond Flour muffin recipe.

Pumpkin Apple Coffee Cake (Grain Free, Gluten Free, Dairy Free, Paleo-Friendly)

Coffee Cake Ingredients

2 cups blanched almond flour (I use Honeyville)
2 Tablespoons coconut flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 Tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves or allspice
3 eggs (room temperature)
1/3 cup maple syrup (or honey)
3/4 cup canned pumpkin puree (not pumpkin pie mix)
1/4 cup unsweetened applesauce
2 Tablespoon coconut oil (or grass-fed butter), melted
1 teaspoon vanilla extract
2 medium apples (dice one and thinly slice the other)
Streusel topping (recipe below)

Instructions

Preheat oven to 325 F. Grease a 9X9 inch square pan or 9-inch round springform cake pan with coconut oil. Set aside.
In a medium bowl, combine dry ingredients (flours, salt, baking soda, and spices) with a whisk. Set aside.
In the bowl of a stand mixer or food processor, mix the eggs and the maple syrup on medium speed until eggs become frothy (about 2 minutes). Add remaining wet ingredients (pumpkin, applesauce, oil, vanilla). Mix until all ingredients are combined. Stir dry ingredients into wet ingredients. Stir in diced apples (about 1 cup). Spread mixture into the prepared pan. Place thin apple sliced on top. Sprinkle streusel topping evenly over the top.
Place pan on middle rack of the preheated oven. Cook at 325 F for 55 minutes, or until a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool for 5 to 10 minutes. Serve warm or at room temperature. Store leftovers in the refrigerator for up to 3 days.

Streusel Topping (adapted from Against All Grain Cookbook)

1/3 cup pecans or walnuts
1 Tablespoon coconut oil
1 Tablespoon maple syrup
1 teaspoon ground cinnamon
1/8 teaspoon salt

Instructions

Combine all of the streusel ingredients into the bowl of a small food processor. Pulse a few times until the nuts are chopped finely and the streusel comes together.
Sprinkle ingredients onto the coffee cake or store in a sealed container in the refrigerator for 1 day.

Paleo Chocolate Zucchini Banana Muffins

Published on September 17, 2013 by Alissa6 Comments

Eight years ago, I walked barefoot down the aisle to a crazy man. A crazy man who was in love with me. For the past 8 years, he has been my strength through some very difficult times. He has kept me sane (sort of), been my cheerleader, held my hand through illness, hugged me through tears, and made me laugh even when I’d rather be mad.

I’m an amazingly lucky woman. This year we celebrated early with a trip to Paris. So this week we are playing it low key with gluten-free jalapeno-bacon pizza from our fave pizza joint and a few beers. Cheers to my man.

Speaking of amazing, I also made these Chocolate Zucchini Banana Muffins for quick treats and snacks. They taste fabulous with a dollop of almond butter. If you do not have almond flour, these muffins can be made by replacing the almond flour with 2 cups of almond butter.

Honestly, you can’t go wrong with these muffins. The recipe is very versatile. I created a double dose of chocolate (cacao powder AND chocolate chips). However, you could leave out the cacao powder and just make Zucchini Chocolate Chip Banana muffins. I also delivered these muffins to several of our friends that are new parents. Huge thumbs up by all…and no one knew they were grain free. Muahahha.

Paleo Chocolate Zucchini Banana Muffin

Adapted from Against All Grain

Makes 24 muffins (Note – This recipe can easily be cut in half to make 12 muffins…or freeze the extras for quick breakfasts and snacks.)

Ingredients

3 cups almond flour (or 2 cups of creamy natural almond butter)
2 teaspoons baking soda
1/4 cup cacao powder
1 teaspoon sea salt
2 Tablespoons cinnamon
1/2 teaspoon ground ginger
4 eggs
3 ripe bananas, mashed
1/2 cup honey or maple syrup
2 teaspoons vanilla
4 cups shredded zucchini
1/2 cup dark chocolate chips (for dairy free, use Enjoy Life Chocolate Chips)

Instructions

Preheat oven to 350F. Place 24 muffin liners in two 12-cup muffin tins. Set aside.
Combine dry ingredients (almond flour, baking soda, cacao powder, powder, sea salt, cinnamon, ginger) in a large bowl. Stir with a whisk and set aside.
In either a large food processor or a stand mixer, beat eggs, bananas, vanilla, and honey together for 1 to 2 minutes, until egg mixture becomes slightly frothy. Combine wet and dry ingredients. Stirring until just combined. Stir in zucchini and chocolate chips.
Scoop 1/4 cup of batter into lined muffin tins. Place in preheated oven for 25-30 minutes or until toothpick comes out clean and centers are cooked through. Ovens are variable, so this time may need to be adjusted based on your location (altitude) and oven.
Remove from oven and allow to cool for 5 minutes in muffin tins. Remove from muffin tins and place on cooling racks.

Lemony Apricot and Cherry Clafoutis (Grain Free, Gluten Free, Dairy Free, Paleo)

Published on August 25, 2013 by Alissa1 Comment

I’m jumping straight into this dessert.

Number one: it’s pronounced cla-foooooo-teeeee.

Number two: it’s good.

Number three: it’s easy.

Number four: We jumped straight into this dessert before I could properly photograph it. Doh!

This french-based dessert is a mix between custard, flan, heaven. Traditionally, clafoutis contain a little bit of all purpose flour, whole milk, eggs, sugar, and whole cherries that have not been pitted. The pits give off an amazing almondy flavor. But who wants to be enjoying a creamy amazing dessert and then break a tooth when you bite into a surprise pit. And then have to spit. Mmmm. Fancy.

So when coming up with a grain free clafoutis recipe, using almond flour seemed like it would work wonderfully and provide that almond flavor naturally. I scoured through several different recipes and finally landed on this one from Gourmande in the Kitchen. I slightly adapted it, by adding the zest and juice of one lemon, a tablespoon of coconut flour to thicken the mixture (making it more sturdy and creamy), and honey instead of sugar.

A friend brought me some fresh Michigan sweet cherries and apricots that she brought back from her vacation. We ate most of the cherries, but I managed to squirrel away a batch for this clafoutis. Halve and pit the cherries and apricots and then place them into the bottom of a cast iron skillet. You could also use a 9-inch pie pan, cake pan, or a shallow tart dish. Simply place all of the remaining ingredients into a blender or food processor and whirl together for one minute. Then bam! Pour the custard filling on top of the prepared fruit. Then pop this baby into the oven and 45 minutes later, you have a light, creamy, and amazing dessert. The best thing about this dessert is that you can prepare a stunning dessert for company without having to worry about it. You can focus on the main course, or a side dish…or your drink and company!

If you don’t have cherries, no worries, I also have prepared this clafoutis with blueberries. It would be awesome with any fruit that is in season…pears, apples, peaches, raspberries, blackberries…plums!

Lemony Apricot and Cherry Clafoutis (adapted from Gourmande in the Kitchen)

Serves 6 to 8

Ingredients

butter or coconut oil for baking dish
1/2 cup pitted cherries
4 apricots, pitted and sliced in half
1 cup coconut milk
3 eggs
1/2 cup almond flour
1 tablespoon coconut flour
1 teaspoon vanilla extract
1/3 cup honey
juice and zest of 1/2 large organic lemon
1/4 teaspoon sea salt

Instructions

Preheat oven to 375 F. Butter or grease a 10-inch cast iron skillet or 8X8 inch pyrex dish or even a 9-inch round pie pan or cake pan will work.
Place prepared and pitted cherries and apricots in the bottom of the prepared baking dish. Arrange in a single layer and evenly disperse the fruit.
Meanwhile, place all of the remaining ingredients (coconut milk through salt) into either a blender, food processor, or bowl of a mixer. Blend or mix on high for 1 minute. Gently pour the mixture into the prepared baking dish on top of the fruit, being careful to not disturb or dislodge the fruit.
Place into the preheated oven and bake for 35 to 40 minutes, or until set. Remove from oven and allow to cool for 10 minutes. Serve warm or at room temperature.

Paleo Banana Ice Cream Cake

Published on July 15, 2013 by Alissa3 Comments

It’s already the middle of July and this weekend was the first time that I put a bathing suit on. Honestly, between you and me…this doesn’t have to happen again.

Why do bathing suits have to be so UNFLATTERING! Ugh.

I should just wear a T-shirt or a trash bag.

But Oh well….I guess I didn’t get too upset, because after swimming all day, all I wanted was ICE CREAM. So I promptly made this amazing dairy free and grain free banana ice cream cake to go along with ribs that we smoked. Maybe this is why my bathing suit is unflattering? Ice cream cake + ribs?

Naaaaah.

This cake is amazing. Creamy. Dreamy. Guiltless. It is made with cashews, bananas, dates, hemp seeds, raw cacao powder! Ya…shhhh….it’s good for you.

So I will just serve myself up another slice of cake…banana ice cream cake, that is. And I will eat it in my ugly, weird fitting, old bathing suit. And be happy.

Very happy.

Paleo Banana Ice Cream Cake (adapted from This Rawsome Vegan Life)

Crust Ingredients

1/2 C raw pecans
1/4 C hemp seeds
2 Tbsp cacao powder
1/4 tsp salt
1 C pitted dates

Caramel Ingredients

1 C pitted dates, soaked in hot water for 10 minutes
1/4 C water
1/8 tsp salt

Chocolate Ingredients

1/4 C cacao powder
1/4 C water
2 Tbsp coconut oil
2 Tbsp honey or maple syrup or agave nectar

Filling Ingredients

2 C frozen bananas (3 to 4)
2 C raw cashews, soaked for 3 to 4 hours (or overnight)
1/2 C water or nondairy milk
1/3 C maple syrup or honey
1/3 C coconut oil
1/8 tsp salt
1 tsp vanilla

Instructions

Crust – In a food processor, place nuts, hemp seeds, raw cacao powder (or cocoa powder), and salt. Pulse until the ingredients combine to make a flour like consistency. Add dates and process for a few minutes until it forms into a paste. The mixture should hold together when you pinch a small amount between your fingers. In a springform pan, place wax paper or syran wrap on the bottom. Press crust evenly into the bottom of the springform pan only slightly coming up the sides. Set in the freezer while preparing the filling.
Caramel Sauce – Clean out food processor. Place soaked dates and 1/4 cup of water in the bowl of the food processor. Process for several minutes until a caramel-like substance is formed. Add additional liquid as necessary. Add salt. Spoon into a separate bowl. Clean food processor bowl for next step.
Banana Ice Cream Filling – Microwave the coconut oil in a small Pyrex dish for 30 seconds until mostly melted. Place all of the filling ingredients (except the caramel sauce) into the bowl of the food processor and blend on high-speed for several minutes until very smooth.
Chocolate Sauce – In a separate bowl, combine cacao powder and 1 tablespoon of warm water. Stir carefully until a fudgey mixture is formed. Add warm water 1 tablespoon at a time until a drizzleable (is this a word???) fudge sauce is formed. Stir in melted coconut oil at a tablespoon at a time. Keep mixture warm or it will harden. Pop in microwave if necessary.
Assembly – Remove the crust from the freezer. Pour about two-thirds of the cashew mixture onto the crust and smooth evenly with a rubber spatula. Swirl in half of caramel mixture and alternate with 1/3 of chocolate mixture using a butter knife. Top with remaining filling. And swirl in remaining caramel sauce and another 1/3 of chocolate sauce. Drizzle any remaining chocolate sauce on top. Place in freezer for about 2 hours or until solid.
Serving – To serve, remove from freezer about 30 minutes before serving. Heat a smooth and sharp knife under hot water and cut the pie into 8 slices. Serve with any additional chocolate sauce. Store any remaining pie in the freezer.

Jalapeño Bacon Jam

Published on June 19, 2013June 15, 2013 by Alissa4 Comments

Heaven in a jar. Spicy + Smokey + Sweet + Salty.

I am going to give you a huge warning. Once you begin making this, your house will turn into a drool zone. People will come from all over. If you make it, they will come. Headlights will line up your street. People will pay admission to just be near you. It is the Field of Dreams of Jams. True story.

After researching and researching different versions of this amazing jam, there are several ways to make it. I really think you could stir nearly anything into it and get something magical. No matter what, it will be hard for you to not devour in one sitting or even while you are cooking it. Seriously.

Typically this jam consists of:

bacon (duh),
onions (I used red but yellow would work too),
vinegar (many recipes used cider vinegar but I opted for balsamic),
sugar (I used maple syrup + 1 tablespoon of molasses…several recipes use a combo of brown sugar + maple, you could definitely play around with the ratios here)
liquid (I used water, but Martha used strong brewed coffee)
Optional spices (I added a jalapeño, but I also think some chipotle powder or other spicy add-ins would be redonculous like this recipe)

So without further ado…I present to you, the heavenly and amazing Jalapeño Bacon Jam! *Jazz Hands*

We had several people over and slathered it on burgers…erhmehgeeerd. SO GOOD. Somehow there was magically one tablespoon left. So I squirreled it away for my lunch the next day and topped a baked sweet potato with it. *swoooon*

Notes on storage – This should keep in a jar with a tight fitting lid in the refrigerator for 3 weeks or the freezer for up to 6 months. But if this stuff is around longer than two days, I will be AMAZED at your self control. And don’t be surprised if it gets stolen…don’t look at me???

Jalapeño Bacon Jam (adapted from Martha Stewart and Homesick Texan)

Ingredients

1 lb bacon (nitrate free if possible), cut into 1/2-inch pieces
1 tablespoon reserved bacon grease
2 red onions (about 2 1/2 cups), diced
3 cloves garlic, minced
2 jalapeños, deseeded and diced (about 1/4 cup)
1 cup of water
1/3 cup balsamic vinegar
1/4 cup real maple syrup
1 tablespoon unsulphured molasses
salt and cracked pepper

Instructions

Cut the bacon slices into 1-inch strips. Over medium-high heat, cook the bacon in a dutch oven stirring frequently until the bacon is browned but not crispy. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain the bacon grease but reserve about 1 tablespoon.
Add onions, jalapeño, and garlic to the dutch oven and cook over medium heat until the onions become translucent. This should take about 5 minutes. Add bacon and remaining ingredients. Simmer on low for 1 to 2 hours, stirring occasionally. If jam gets too dry, add additional water 1/4 cup at a time. After it is good and thick, remove it from heat and allow to cool.
If you want the jam to be a finer consistency, add it to a food processor and pulse a few times (not too much). I personally liked mine a bit chunky. Transfer to a jar with a tight-fitting lid. Store in refrigerator for 3 weeks or in the freezer for 6 months. But if this stuff lasts longer than one or two days in your house, bravo to your self control!

Almond Butter Banana Muffins

Published on June 3, 2013 by Alissa24 Comments

I am a bit of a hoarder. I’m definitely a food hoarder, but also a hoarder of things. My husband thinks it is junk. Which it isn’t! But seriously, I keep things in boxes that I have never looked at for the past four years that we have lived here. I find myself holding on to things because… “don’t you dare get rid of it because I am saving that chair just in case some day I want to paint it red and have a tea party”. Yes…that really came out of my mouth.

He recently decided to have a garage sale…or an “Alissa’s Things Sale” as I refer to it. He doesn’t hold on to anything. When we got married, he moved into my house with a single box. I had a U-Haul trailer that could have fit a plane. So needless to say, purging is a hard thing for me. I remember every gift someone gave to me. I can’t seem to part with it even if that person totally does not remember giving it to me. They probably just picked it up randomly and thought “crap, it’s her birthday…uhm…ya, here’s a chicken tea pot…she eats chicken…she drinks tea…CHICKEN TEA POT!”. And here I am 15 years later with the ugliest tea pot and refusing to get rid of it. Until one day I wake up and the love of my life is selling all of my precious belongings (crap) and other people are walking away with my chicken tea pot! *sob*

It was a similar feeling for me when I made the switch a year ago to give up gluten. Making the switch to being gluten free can be tough sometimes. It’s hard to not feel like an outsider when everyone is laughing and enjoying cake and big plates of lasagna. Family gatherings and cookouts and office parties offer a plethora of pasta salads and cupcakes and brownies and bread and crackers. I would end up being the person in the corner snacking on carrots and a bag of nuts that I had stashed away in my purse like a squirrel. BECAUSE I AM A HOARDER.

One day I decided to PURGE! I threw away everything that contained wheat or even traces of wheat. It felt awesome. I began researching and arming myself with easy recipes to bring to gatherings. So now I always offer to bring something that I know that I can eat and that will blow the socks off of others that have no idea how great gluten free food can be.

This recipe uses nut butter in place of flour! No flour, no oil, no butter. Basically it is just almond butter and bananas and honey and eggs. Those purged cabinets probably have these simple ingredients in them. These muffins are rediculously good and rediculously easy! I have made them with almond butter and also with peanut butter. Both are fabulous. You can also add cocoa powder to the batter for chocolate cupcakes!

Almond Butter Banana Muffins

Ingredients

1 cup almond butter* (see note below)
2 ripe bananas, mashed (about 1 cup)
2 eggs, lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon sea salt
1/4 cup honey
1/2 teaspoon cinnamon (optional)
2 tablespoons cocoa powder (optional)

Instructions

Preheat oven to 350 F. Prepare a 12 cup muffin tin with muffin liners. Set aside.
In a medium bowl, combine the banana, eggs, and almond butter until well mixed. Add the remaining ingredients except the cocoa powder. With half of the batter, fill 6 muffin liners 3/4 full. I use a 1/4 cup to measure for each. With the remaining muffin batter, add the cocoa powder. Fill the remaining 6 muffin cups to 3/4 full with the chocolate batter.
Bake for 15 minutes at 350F. Muffins will be firm a slightly golden, but fluffy. Allow to cool for 10 minutes then remove from the muffin pan to a wire rack.

*Notes

I have also made these with peanut butter and they were great. I assume other nut butters would work too. If you have a nut allergy, sunbutter (sunflower seed butter) would be a good substitute.
I recommend all natural and unsweetened nut butters. However, if you aren’t using all natural nut butters (that is, if they have added sweeteners) then lower the overall amount of added honey in the recipe.
These are also delicious as cupcakes!

Paleo Pad Thai (Gluten Free, Grain Free, Dairy Free, Paleo)

Published on March 26, 2013March 26, 2013 by Alissa5 Comments

This past weekend, while a blizzard was slamming into KC, we visited my family in Oklahoma City. The only thing this cold weather is good for is staying inside, cuddling, and cooking. However, my middle sister and I ventured into the cold blustery winds for a long training run in preparation for the OKC half marathon. Running with her made it worthwhile. I was also able to get some great cooking time in with my brother (who makes the BEST salsa) and my youngest sister. My youngest sister is such a great cook and she’s only 14! We made a butternut squash and lamb stew and some paleo cobbler. MMmmmmm. The recipes should show up soon.

But seriously…April is next week. Easter is this weekend. Spring has not sprung. It’s on vacation and evidently it is having a great time not showing up anywhere around here! Winter is sticking around like a cold-hearted and deceptive ex girlfriend that just WON’T GET THE HINT.

No one needs your cold wind, 10-foot snow drifts, one lane roads, icy sidewalks, gloomy skies…

We’ve moved on. We want something new.

I want green grass!

I want to grill out!

I want patio weather!

I want to see the tulips that I planted and not all this stupid snow!

I want to show off my super dayglow white legs, people! *STOMP STOMP STOMP* Gimme it!

My grumptastic attitude was especially fueled this morning when I slipped and fell hard on my back, elbow, ass, and shoulder after getting home from an early morning workout. This just added to my ailments. I was already walking around like a fight gone bad from shoveling 1,000 pounds of snow from the loooooongest driveway in the world and hauling half a cow (dead, butchered, and frozen into steaks, roasts, and other deliciousness) down into our basement and into my deep freezer. I hurt. So. Bad.

I guess I should quite being such poop bomb and just embrace it. If only I could sit around all day and drink hot cocoa with peppermint schnapps, then I would be OK with crap weather. GRRR.

If you are also fighting the persistent winter doldrums, then I suggest you embrace it and make some comfort food. This Paleo Pad Thai is the best thing to amp up that attitude. Using spaghetti squash in place of noodles turns this comfort food dish into a healthy anytime dish! The Thai Nut Sauce is addictive and would be great as a dip. Enjoy!

Paleo Pad Thai (adapted from The Clothes Make The Girl)

Serves 6

1 medium-sized spaghetti squash (yields 3 to 4 cups of squash noodles)
1 Tablespoon coconut oil
2 lbs chicken meat (breasts or thighs), cut into 1/2-inch pieces
2 medium carrots
4 to 6 cups of mixed veggies (such as broccoli, green beans, mushrooms, bell peppers)
1/2 cup chopped cilantro
1/2 cup chopped green onions, green and white parts
Thai nut sauce (recipe below)
fresh lime slices for serving
salt to taste

Thai Nut Sauce

1/3 cup almond butter (smooth or chunky)
1/3 cup canned coconut milk (light or full fat)
2 cloves of garlic, minced
1/2 inch piece of fresh garlic, minced
1 Tablespoon fish sauce
juice of 2 limes
1 teaspoon sesame seed oil
1 to 2 tablespoons siracha sauce
salt to taste

Instructions

Microwave the spaghetti squash for 1 1/2 minutes. Cut in half and scoop out the seeds. Place the halved squash cut-side down into a large glass casserole dish with 1/4 cup water. Microwave for an additional 12 to 14 minutes. Remove from microwave and allow to cool for about 5 to 10 minutes, or until you can handle it. Once it has cooled, use a fork to scrape the inside of the squash and remove the squash flesh or “noodles” from the skin. Place into a medium bowl and set aside.
In the bowl of a food processor, combine all of your sauce ingredients. Set aside or place in the refridgerator.
In a dutch oven or large pot, heat coconut oil over medium-high heat. Cook chicken pieces until no longer pink, stirring frequently. Add carrots and cook for 2 to 3 minutes. Add remaining vegetables and cook until warmed through (about 5 to 10 minutes). In the winter, I use an assortment of frozen vegetables. Reduce heat to medium-low and add squash “noodles”, green onions, and Thai nut sauce, stirring to combine. Allow to heat through and add salt/pepper/Thai chili paste to taste.
Serve with additional lime wedges, green onions, and cilantro.