Crab cakes were right up my alley pre paleo. I would order those as an appetizer and never think twice about it, but now I know whats lurking in those delicious round goodness. These ones I used some canned wild caught salmon instead of heading to the store to get crab, and they turned out wonderful. I pretty much used what I had in my frig and pantry, but feel free to throw in whatever you have. Continue reading
A lot of people I know are afraid to cook sea scallops on there own. I don’t blame people, frozen scallops are just gross and fresh ones carry a hefty price tag at around $25.99lb which can really turn some people off. They are usually the most expensive item at a restaurant which leads people to believe they are difficult to cook, but trust me it is easy. Usually at a restaurant you will get 3 or 4 scallops for about $30 if you are lucky, but I got 10 of these big boys for $26. Including in season asparagus, made this meal for 2 way cheaper than going out.
- 1 lb fresh sea scallops
- salt & pepper to taste
- 2 tbs grassfed butter (I prefer unsalted butter but you can substitute ghee if you are doing a Whole 30)
- 1 tbs extra virgin olive oil
- Rinse off scallops and remove the muscle flap if the fish monger did not remove.
- Pat dry with paper towels
- Heat a stainless steel skillet on medium high heat. Add butter and olive oil to pan.
- Season scallops with salt and pepper on each side.
- Drop scallops into skillet remembering which order they were placed in. The pan is hot enough when you here the nice sizzle sound when the scallops are put in.
- Don’t touch the scallops for at least 3 minutes. Check the first one placed in the pan to see if a nice sear has formed. If there is the nice brown colored sear, flip over, if not wait another minute.
- Cook on opposite side for approximately 3 to 4 minutes.
Who doesn’t love donuts on a Sunday morning. If only I could walk to a bakery on a Sunday morning and get a paleo donut, my life would be complete. I would even settle for a gluten free, freshly baked or fried, version But if I want one on a Sunday (or any day for that matter) I need to make it myself. This recipe will satisfy that craving and not make you feel guilty for breaking your diet.
- 2 ripe bananas
- 1 cup of apple sauce
- 1/8 cup melted coconut oil
- 1 tsp vanilla
- 1 egg
- 2 tsp honey
- 1/4 cup coconut flour
- 3/4 cup almond flour or meal (I used Trader Joe’s brand)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- Coconut Butter slightly warmed or
- Melted butter and coconut sugar
- Preheat oven to 350 deg F and coat donut pan with melted coconut oil
- Add bananas and apple sauce to a food processor and process till smooth
- Pour into a large mixing bowl and add coconut oil, vanilla, egg, and honey and whisk until egg is combined
- In a separate bowl, combine coconut flour, almond meal, baking soda, cinnamon, and salt, and mix until incorporated
- Pour dry ingredients into wet and mix thoroughly
- Pour batter into doughnut pan
- Bake for approximately 20 to 25 minutes, until dough bounces back after being pressed.
- Cool for about 5 minutes in pan, then remove to a cooling rack.
- When donuts have cooled down slightly, add toppings. Either drizzle on some warmed coconut butter, or melt about 4 tbs of butter or ghee and dip donut in butter then coat with coconut sugar.
- These taste best if eaten right away.
In honor of Cinco De Mayo today, I whipped up some guacamole with a refreshing spin. Hope you all enjoy!
- 2 avocados
- 1/4 cup pomegranate seeds (I bought mine at Trader Joe’s, no need to mess with seeding a pomegranate yourself)
- juice from 1/2 lime
- 1 tsp minced jalapeno (I removed ribs and seeds since I didn’t want this recipe to be spicy, but more refreshing)
- 1/4 cup minced red onion (I like to run the cut up onion under the water facet to remove some of the strong onion flavor)
- handful cilantro chopped (comes out to about 1/4 cup)
- sea salt to taste (I used about 1/2 tsp)
- Remove flesh from avocado and mash with a fork
- Add lime juice, jalapeno, red onion, cilantro, and salt to avocado and mix
- Fold in pomegranate seeds to avocado mixture
- Garnish with extra pomegranate seeds and cilantro if so desired
I served mine with some steak fajitas, yum!
I know what you are all thinking, why didn’t you just make Almond Joys? But, aren’t we all in the Paleo Community a little sick of almonds? I mean they are in everything, right! I like macadamia nuts better than almonds anyway, so I would rather have them been called macadamia joy’s, but I resisted changing a beloved candy bar name for my own pleasure.
- 1 cup shredded coconut
- 2 tbs honey
- 2 tbs coconut butter
- 1 tbs coconut oil
- pinch of sea salt
- 1 tsp vanilla
- 1 handful macadamia nuts
- 1 dark chocolate bar or 1 cup semisweet chocolate chips
- In a food processor add shredded coconut, honey, coconut butter, coconut oil, sea salt, and vanilla. Process for one minute. If the ingredients are still to crumbly to stick together, process for another minute.
- Mold mixture into rectangles, mine made approximately 8.
- Press in approximately 2 macadamia nuts or leave plain.
- Place in freezer for about 10 minutes
- Melt chocolate in double boiler or in microwave. I prefer the double boiler so the chocolate does not burn. If using chocolate bar, make sure to break up into little pieces.
- Take coconut mixture out of freezer and place on to toothpicks to make coating in chocolate easier. Coat each mound in chocolate and place on parchment paper. Put candies back in freezer to allow chocolate to set.
- Serve right away or will keep in refrigerator for a few days, if they last that long.