Coffee Coconut Chocolate Chip Ice Cream

Thanks to the Minimalist Baker for this delicious Paleo/Vegan ice cream recipe. I subbed swerve for the raw sugar.

Ingredients

• 2 13.5 ounce cans of quality full-fat coconut milk (roughly 3 1/2 cups)
• 1/2 - 3/4 cup Swerve sweetener, confectioners- depending on preferred sweetness (I used 1/2 cup)
• 3/4 cup strong brewed coffee(I used decaf)
• 1.5 tsp pure vanilla extract
• (I also added about a 1/2 C Lily's Chocolate chips, they're sweetened with Stevia)

Instructions

1. Combine coconut milk, coffee and sweetener in a small saucepan over medium heat and whisk until well combined - about 5 minutes.

 

2. Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge - at least 6 hours, overnight being preferable.

 

3. Transfer to ice cream maker and prepare according to manufacturer instructions. Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for 1 week in the freezer. Let stand for 15 minutes at room temperature before serving. After the first night my ice cream froze rock solid and requires more than 15 minutes before serving, but it is totally worth it!

I bought one of these Tovolo Ice Cream containers.

 

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Chocolate Mousse

This chocolate mousse is rich, creamy, and vegan, plus it took only minutes to throw together. I subbed swerve sweetener for coconut sugar in this recipe. Thanks to Healy Eats Real for the original recipe:

Chia Chocolate Mousse:

Makes 2 servings
1/3 cup unsweetened cocoa powder
3 tbsp powdered Swerve sweetener, confectioners
3/4 cup coconut milk 
 2 tbsp ground chia*

*to grind chia seeds blend in a small coffee grinder. This will make a powder that will thicken the mixture and create a jelly-like pudding texture.
1. Mix all ingredients together using a food processor or hand blender. I used a single serve cup on my blender.
2. Place in a bowl or in individual ramekins and put int the fridge to solidify for about 30 minutes-1 hour. I used these 1 cup Pyrex dishes.

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Slow Cooker Stuffed Green Peppers

From the Kitchen of The Veggie Vixen

Original recipe modified from
The Everything Paleolithic Diet
Slow Cooker Cookbook.
Purchase it on Amazon.com here.

1/4C almond flour
1T flax meal
1/4C coconut milk
1lb lean ground beef
1/2t lemon juice
1/2t fresh ground pepper
1 1/2t dried onion
1 egg
4 green bell peppers
1 can tomato sauce or diced tomatoes

Mix almond flour, flax, coconut milk, ground beef, lemon juice, ground pepper, dried onion, and egg together so ingredients are well spread throughout beef. Next, cut the top off of each bell pepper and clean the insides well. Stuff peppers equally until all meat mixture is used.



Stuffed peppers can now sit for up to three days in a well sealed container in the fridge or can be added to slow cooker at this point. I find they have a much better flavor when the ingredients are allowed to blend for at least 24 hours in the fridge.

When ready, add peppers to slow cooker and cover will tomato sauce or diced tomatoes. Cook on low for 6 hours.

I always use a slow cooker liner for easier clean up.

 

 

Paleo Pancakes

I found another amazing paleo pancake recipe on Pinterest. This one is super easy and only has 4 ingredients. Thank you, A Spicy Perspective.

Paleo Pancakes

Ingredients:

• 3 large ripe bananas
• 6 eggs
• 1/3 cup coconut flour
• 2 pinches salt
• (I added 1 T grass fed beef gelatin for its health benefits)
• Coconut oil for frying (I used a silicone brush to get a thin layer of coconut oil in the hot pan)

Directions:

1. Preheat a non-stick skillet over medium heat. (You could preheat more than one to speed up the cooking process.) Place the bananas, eggs, coconut flour and 2 pinches of salt in the blender. Puree until smooth. The batter should be thick, but pourable. If it seems thin, add 1-2 more tablespoons of coconut flour.



Mine came out pretty dark, but not burnt. They taste amazing!

2. Brush the skillet lightly with coconut oil. Pour in a 3 inch circle of batter. Shake the skillet gently to spread the batter into a 4 inch circle. Cook for 2-4 minutes until the bottom is golden-brown and the edges are firm. Flip gently with a flexible spatula, and continue cooking another 2-4 minutes. If the bottoms turn dark, lower the heat a little.

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Coconut Flour Pancakes with Gelatin

I topped them with sugar free peach preserves.

I just tried this recipe for coconut flour pancakes with gelatin for the second time this morning and it is delicious and fairly easy! Gelatin is a super food with many health benefits. The addition of gelatin in this recipe is not at all obvious, but the health benefits are there.

Ingredients

• 1/4 cup coconut flour
• 1 Tbs. grassfed gelatin
• 4 pastured eggs, at room temperature
• 1 heaping tbs. softened butter or coconut oil (the second time I made these I cut this nearly in half, since they were a bit too oily for my taste the first time)
• 1/2 cup coconut milk
• Coconut oil or ghee, for the pan

Instructions

1. Start heating a seasoned cast iron skillet or enamel skillet over medium heat. Whisk together the coconut flour and gelatin. Stir in the eggs, beating until a smooth paste forms.
2. Stir in the butter/coconut oil until combined, then add the coconut milk.
3. Cook the pancakes in the hot skillet with coconut oil/ghee. Cook until the edges and center starts to look opaque, then flip. Smaller pancakes will be easier to flip.
4. Makes about 2 servings (12 small pancakes).

Slow Cooker Curried Chicken

From the Kitchen of The Veggie Vixen

Original recipe modified from
The Everything Paleolithic Diet
Slow Cooker Cookbook.
Purchase it on Amazon.com here.

1 small onion, diced
2-4 cloves garlic, minced
1 1/2T curry powder
1C coconut milk
1/4C water
4 chicken leg & thigh quarters
red pepper flakes to taste

Mix together onion, garlic, curry powder, red pepper, coconut milk, and water. Next, layer chicken quarters into a lines slow cooker. Pour curry mixture on top of chicken. Cook on low for 6-8 hours.



Chicken will be most and falling right off the bone.

 

Leftovers for lunch tomorrow!
Curry chicken served with:
pigeon peas and coconut rice
shredded cabbage and carrots cooked in broth from the curry chicken

Cave Crave Pizza

My daughter (13) was inspired by her new cookbook, Paleo Girl by Leslie Klenke.

The book has this recipe for pizza crust and my daughter thought it would be good with buffalo chicken and buffalo cauliflower on top. We began by preparing the chicken and cauliflower using the buffalo sauce from Veggie Vixen's buffalo cauliflower recipe:

I recommend cooking the cauliflower first as it will lose a lot of water and could make the pizza soggy if you start with raw. I chopped the cauliflower into very small pieces.

  I chopped the chicken into very small pieces, also, and tossed it in the buffalo sauce and sautéed it. Then we preheated the oven to 425 and prepared the crust:

Makes 8 servings- 40 minutes

2 cups almond flour

1 cup arrowroot flour

1 tsp baking powder

1 tsp salt

1 tsp oregano

3 eggs

1/2 cup almond milk(I used whole milk)

   Combine dry ingredients, then add wet ingredients. Spread with spatula on pizza sheet.  I recommend lining your pan with parchment paper since my crust stuck even after greasing it. After baking for 10 minutes we added sauce, cheese, and chicken and baked it for 10 more minutes.

The crust was delicious, soft, and able to be picked up to eat. I really like this book for teenage girls who are considering living a paleo lifestyle. I bought it on Amazon for around $16.
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