Mini Vanilla Cake

I am calling this a mini cake because I make it in a mini loaf pan.  I was experimenting with something I could make for my daughter, who is on GAPS, that she could have at her brother's birthday party, and this is what I came up with.  I am not sure how larger amounts of batter might bake up in a bigger pan.  Will update it if I try it.

Mini Vanilla Cake

Whatcha Need:

1/4 cup coconut flour
1/4 ts baking soda
1/8 ts salt
5 egg yolks
3 TB honey
1/4 cup melted coconut oil
2 TB full fat coconut milk
1 ts vanilla

Whatcha Do:

Use a bit of coconut oil to grease the pan.  Mix together the dry ingredients in a small bowl.  In another small bowl, beat the egg yolks until they are creamy.  Because of the small amount, you will probably need to use a beater with just one attachment.  Add in the other liquid ingredients and blend well.  Add the dry ingredients and mix until there are no lumps.  Bake at 350 degrees for about 20-25 minutes.  Check the cake with a toothpick starting at 20 minutes. 

Salmon Cakes

I made these small, like you would think of a crab cake, and for that matter, they would probably be good made with crab or tuna.  I might try to make them patty sized next time, and I also plan on adding dill to them for the adults next time, but I wanted to make them plain first to see if the kids would eat them, and miracle or miracles, they BOTH loved them! I think adding lemon zest would be yummy as well.

Salmon Cakes

Whatcha Need

5oz can salmon, drained
1 egg
2 ts dried onion
1 clove garlic, minced
1 ts dijon mustard
1 ts  coconut flour
salt and pepper, to taste
enough ghee or coconut oil to fry in

Whatcha Do

Heat the ghee or oil over medium heat.  Mix all ingredients together well in a bowl.  Form patties with your hands and fry on both sides til golden brown.  That's it! 

Zucchini Latkes

Wow, these were a major hit with 3 of the 4 humans in the house.  And two of them don't even normally eat zucchini!  No picture because they disappeared as soon as they were cool enough to handle!  They are a bit of work, but totally worth it!  I bet you could also add a variety of spices and/or fry them in coconut oil for variety, but they were so good straight up like this, I probably won't mess with them much, at least if they are mainly for Akasha.

Zucchini "Latkes"

Whatcha Need

2 1/4 cup shredded zucchini
1/2 ts salt, divided
1 egg, beaten
1/2 small onion, chopped fine or grated
2 TB hazelnut flour
pepper to taste
Ghee for frying

Whatcha Do

In a large bowl, sprinkle the zucchini with half the salt and toss it to mix.  Let it sit for about 10 minutes, then squeeze all the moisture out of the zucchini.  This step is kindof a pain, but really important.  Stir in the eggs, onion, nut flour, pepper and other half of salt.  Melt the ghee over medium heat in a frying pan.  I used a tablespoon to drop the batter, but you might be able to make them bigger if you are really careful flipping them.  Flatten them out and fry them on both sides until golden brown.  Drain on paper towels and get ready to inhale them!

Jambalaya, sortof

I found a sugar free brand of Andouille sausage and got to thinking about Jambalaya.  I had a spaghetti squash on hand and got the idea that might be a yummy thing to serve it over.  And so this recipe was born, and oh my gosh, it is a winner at our house!  Jambalaya usually has chicken in it, so feel free to add it for an even heartier meal, but I made my first batch with just sausage and shrimp, and it was good enough that way, so that is how I am writing it up!

Paleo Jambalaya

Whatcha Need:

2 TB ghee
1 large onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1 ts dried thyme
1 ts dried oregano
1/2 ts paprika
1/2 ts cayenne pepper (optional)
1/2 ts salt
1 package sugar free andouille sausage, sliced in thin rounds (I use Niman Ranch, precooked)
2 cups chopped tomatoes
8 oz shrimp (I use the Argentinian ones from Trader Joe's as they have amazing flavor!)
2 TB chopped fresh parsley
Enough cooked spaghetti squash to serve the sauce over (I find 1 petite sized to be about perfect)

Whatcha Do:

In a large pan, melt the ghee.  Add the onion, celery, bell pepper and all the spices.  Cook until the onion and pepper are tender.  Add the sausage, and continue cooking until it is warmed through.  Add the tomatoes and bring the mixture to a simmer.  Stir in the shrimp and parsley and saute until the shrimp is cooked through.  You can either place this on a bed of spaghetti squash or toss it together with the squash.  Both ways are awesome!

Sunbutter Sauce

LOVE this stuff!  Great on salads, wraps or just to dip veggies or meat in!

Sunbutter Sauce

Whatcha Need:

1/4 cup coconut milk
1/4 cup sugar free sunflower seed butter
2 TB lime juice
1 TB coconut aminos
1 clove of garlic, crushed
1/2 ts rice vinegar
1/2 ts basil
1/4 ts ginger

Whatcha Do:

Mix it all up! You can stir it fine with a fork, or if you want it really smooth, put it in a blender or food processor.

Crockpot Greek Chicken

This recipe is based on one from my old blog that wasn't a crockpot recipe.  I decided to try it that way and was really glad I did!  So many chicken recipes end up tasting kinda watered down in the crockpot, but not this one.  It comes out just perfect!  This one is a total staple now, and the best part is, it is soooooooo easy!

Crockpot Greek Chicken

Whatcha Need:

4 carrots, sliced
1 whole chicken, cut up, or selected pieces, or use boneless (I use a bag of frozen thighs from Trader Joe's)
1 TB dried rosemary
2 ts salt
1/4 cup apple cider vinegar
15 pitted kalamata olives
1 TB capers

Whatcha Do:

Put the carrots in the bottom of the crockpot and add the chicken on top of it.  Add the rest of the ingredients and cook it up.  That's it!  With the frozen thighs, it takes about 7 hours on low.  This recipe does benefit from a stirring somewhere in the second half.

NOTE: I have also added zucchini to this and it comes out tasty.  Kale might be interesting as well, although I haven't tried it yet.  .

Macadamia Crusted Mahi Mahi

This recipe has become a staple in our house because it is soooo good! and the even more amazing thing is that it reheats so well. I think it this is the only fish I have ever had that is better the next day!

Macadamia Crusted Mahi Mahi

Whatcha Need:

1 cup of coconut milk

Mahi mahi filets, about 1 pound

3/4 cups roasted, unsalted macadamia nuts

2 TB hazelnut flour

2 TB coconut oil, melted

Salt and Pepper

Shredded unsweetened coconut to taste

Whatcha Do:

Put your fish in a dish big enough for the pieces to be in a single layer, and pour the coconut milk over it. Let it sit at room temperature for 30 minutes, turning halfway through if the fish is not totally covered. In the meantime, pulse your macadamia nuts in a food processor just enough to make them into small pieces. Transfer the nuts into a bowl and stir the hazelnut flour into them. Preheat the oven to 425 degrees. When the fish is done marinating, put the filets in a baking dish with the coconut milk. The fish should be well out of the coconut milk, so pour some off if it isn't. Salt and pepper the fish to taste, then put it in the oven for 5 minutes. Take the fish out of the oven, flip it over, and salt and pepper the other side. Stir the coconut oil into the nut mixture, then but it over the fish, pressing down slightly to get it to stick. Sprinkle shredded coconut over the top. Put the fish back in the oven for about 8 minutes. Pull it out and prepare to delight your taste buds!

Tom Kha Soup

What better way to start this blog than with one of my most favoritist things!  :D   It is surprisingly easy to make, but the trick is finding the right ingredients and making the chili sauce ahead of time. Or you might be able to find a good premade one, but the ones I have looked at don't have the same ingredients as the one I make from scratch. Once you have everything on hand, it is a snap! I have been able to find the specialty items at Whole Foods or New Seasons locally, and many Asian markets would probably have them as well. I put the lemongrass, galangal and kaffir leaves in a bouquet garni bag so they are not all floating around in the soup. It doesn't seem to impact the flavor too much as I have done it both ways and saves you from having to pick all the tough bits out! Also note that making the chili sauce with with coconut oil means it will harden up in the fridge. This makes it a bit hard to scoop out. It helps to run a metal spoon under hot water and use that to move it to a measuring spoon.

Tom Kha Soup

Whatcha Need:

Nam Phrik Phao (Roasted Chili Sauce):

NOTE: You will only need 1 TB of this, but it is nice to have it for next time, or you can try it in other Thai experiments!

2 TB small dried red chilies

1 TB fish sauce

1/2 cup coconut oil

2 shallots, sliced

1 garlic clove, sliced

1/4 cup dried shrimp

1 ts palm sugar (I have left out during Whole 30 and it is fine)

2 ts tamarind juice (I have also left this out when I didn't have time to shop for it, and that was also OK)

For Soup:

3 1/2 cups coconut milk (look for a brand with no preservatives)

1 cup water

1 oz. fresh galangal root (about an inch), sliced

1 oz. fresh lemon grass, cut in 1 inch pieces

5 kaffir lime leaves, cut in half

2-3 fresh green chilies, cut in half, to taste for HEAT! (I have also left these out for a milder version)

1 lb boneless, skinless chicken, diced (this can be left out for a side dish or upped for a much meatier soup)

1/2 lb small mushrooms, halved

1/3 cup lime juice

3 TB fish sauce

3 ts sweetener of your choice (I have also left this out with OK results)

1 ts salt

2 TB cilantro, chopped

1 TB Nam Prik Phao (see above)

Whatcha Do:

First you need to make the chili paste. This can be done days in advance. One recipe should last you for a few batches. Heat coconut oil in a skillet and fry the shallots and garlic until golden brown. Remove from oil and set on a paper towel. Add the dried shrimp and dried chilies , and fry until golden brown. I found the next step worked great with an immersion blender. A regular blender will work too, although can be tricky for such a small amount. You can always double the recipe though! You basically just want to transfer the oil with shrimp and chili, the shallots and garlic, and all the rest of the ingredients into a container and blend. This should keep in the fridge for at least 3-4 months.

When you are ready to start the soup, put coconut milk and water in a pot and bring to a boil, then reduce heat. Put the galangal, lemon grass and kaffir leaves in a cloth bag or a couple of tea balls if you wish, and add to the pot, along with the chilies. Simmer for about 5 minutes, stirring occasionally. Add the chicken, mushrooms, lime juice, fish sauce, sweetener and salt, and cook until the chicken is done. Add the cilantro and stir briefly.

To serve, put 1 TB of Nam Phrik Phao in the bottom of a large serving bowl, and pour the soup over it while still hot. Stir until incorporated into the soup. (You can also just stir it in, but make sure it gets well dissolved.) Eat and go to Thai heaven!