Easy One Pot Paleo Dinner

One-pot paleo dinners make life so much easier. Especially when they’re delicious too! We’re sure you’ll enjoy this meatball and cauliflower delight.

paleo meatball and cauli

paleo meatballs and cauli

Gluten Free Pancakes!

Although these whole-grain pancakes are free of gluten and dairy, they are still decadent in the best way and definitely worthy of a special weekend breakfast. The batter is made up of four different forms of coconut: coconut flour, coconut milk, coconut oil and dried coconut. Since coconut has a naturally sweet flavor, you don’t need much in the way of additional sweeteners for a delicious pancake. Plus, the dried coconut flakes, added to the batter as they cook, result in a delightfully crunchy top. A cherry compote offers a quick and easy way to dress the pancakes up, but they are just a good with lots of fresh berries, summer fruit or even just a smear of jam.

Coconut Pancakes with Cherry Compote

Makes 14 (3-inch) pancakes

When fresh cherries aren’t available, use the frozen variety for the compote and reduce the cooking time to 5 minutes.

For the cherry compote:

2 cups Bing cherries, halved and pitted

¼ cup fresh orange juice

2 tablespoons pure maple syrup

2 teaspoons pure vanilla extract

Pinch cinnamon

Pinch sea salt

1 teaspoon arrowroot powder

For the pancakes:

½ cup gluten-free oat flour

¼ coconut flour

¼ cup brown rice flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ cup dried unsweetened shredded coconut

2 eggs, whisked

1 cup coconut milk

1 tablespoon lemon juice

2 tablespoons water

1 tablespoon pure vanilla extract

1 tablespoon melted extra virgin coconut oil, plus more for cooking

Pinch freshly grated nutmeg, optional

¼ teaspoon sea salt

1 cup dried unsweetened coconut flakes, toasted (see note below)

Make the compote:
Place cherries, orange juice, maple syrup, vanilla, cinnamon and salt in a medium pot and bring to a boil over high heat. Cover pot, reduce heat to low and simmer for 20 minutes or until cherries are tender. Dissolve arrowroot in 1 teaspoon of water and stir into simmering cherries. Once mixture has returned to a simmer, remove from heat, cover pot and set aside while you make the pancakes.

Make the pancakes:
Sift flours, baking powder and baking soda into a medium bowl. Add shredded coconut, stir to combine and set aside.

In another medium bowl combine eggs, coconut milk, lemon juice, water, vanilla, coconut oil, nutmeg and salt; whisk to combine. Add dried ingredients and stir until batter is smooth.

Preheat a cast-iron skillet or griddle over medium heat, add a teaspoon coconut oil and ladle in a scant ¼ cup batter per pancake. Top each pancake with toasted coconut flakes, reduce heat to medium-low and cook for 2 to 3 minutes, or until set. Flip and cook for another 2 minutes, or until golden. Remove from skillet and repeat with remaining batter.

Note: 
To toast coconut flakes, warm a medium skillet over medium heat. Add about 1 cup of coconut flakes and toast for 4 to 5 minutes, stirring frequently until golden and fragrant. Remove from heat and set aside to use in pancakes.

Smashed Chickpea & Avocado Salad Sandwich

This Smashed Chickpea & Avocado Salad Sandwich is a great quick and easy lunch option that is good for you too! The salad also makes a great dip!

avo sandwich

1 (15 ounce) can chickpeas or garbanzo beans
1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Gluten-free bread of your choice
Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

Directions:

1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.

2. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.

3. Spread salad on gluten-free bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.

Yield: Salad for 3-4 sandwiches
Prep Time: 10 minutes
Total Time: 10 minutes

Note: This salad also makes a great dip. Serve with cut up veggies, g-f crackers, or g-f corn chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.

from website: http://www.twopeasandtheirpod.com/smashed-chickpea-avocado-salad-sandwich/

Toasted Butternut and Turnip Soup

From Jayson Jay’s “Souper” Easy Cooking Class 10/17/12 at UWA

butternut soup

2 tablespoons coconut butter

1 tablespoon olive oil

1 butternut squash (~2 lbs. cubed)
3 cups cubed turnips
1 cup diced fennel
1 onion, diced
3 cloves garlic, minced
1 quart vegetable or chicken stock
1 bay leaf
1 tablespoon honey
1 teaspoon curry powder
1/4 teaspoon each ground black pepper and ground nutmeg
3/8 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Salt to taste

Preparation:
Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, fennel, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the stock in a large pot over medium heat until simmering.

Transfer the vegetables to simmering stock, and add the bay leaf, honey, curry, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving. For a creamier soup, transfer ½ to all soup into blender and blend until smooth.

{ 7/63/30 – with 5 oz of lean chicken breast / serving = 35/44/22}
Nutrient Breakdown:
Serves 4
Calories = 259 Protein = 5g Carbs = 41g Fat = 8.75g Fiber = 12.5g Sugar = 12.5g Sodium =150 mg

Sweet Mashed Potatoes

From Jayson Jay’s Healthy Holiday Cooking Class at UWA!

mashed pots

4 large Sweet Potatoes – cubed
1 Cup boiling water
1 Cantaloupe – (1 Mango) –( 1 Bananna) – (2 cups Pineapple) – sliced / cubed
½ Cup Coconut Milk
1 tsp Ginger
½ tsp Cinnamon
Dash of Chinese 5-Spice
Dash of Salt
(Opt. – 1 tbsp of Coconut Butter)
Preparation:
Place potatoes in sauce pan over medium high heat. Add boiling water. Allow to cook until tender or dissipation of water. Lightly stir in fruit and spices, remove from heat. Mash, blend or process with milk to desired consistency.