Grain-Free Savory Breakfast Muffins

from tasty-yummies.com

6 eggs
1/2 cup coconut flour
1/4 cup coconut milk (or other milk of your choice)
1/2 cup grass-fed butter, ghee or coconut oil, melted but cooled slightly
1/4 cup arrowroot starch
1/2 tsp sea salt
1/2 tsp baking soda
1/4 tsp baking powder
fresh ground black pepper
1 cup kale, spinach, chard, or other green, thinly sliced into ribbons
1/2 cup finely chopped red bell pepper
1 medium shallot, finely chopped
1/4 cup thinly sliced chived

For Topping:
hemp seed
finely sliced chives

Optional Add-ins:
crumbled feta, goat cheese or shredded cheddar, optional
crumbled bacon, sausage, chopped ham or other meat
fresh herbs: basil, oregano, etc
other veggies: chopped or shredded zucchini, asparagus, peas, broccoli, cherry tomatoes, mushrooms, carrots, celery, onion, garlic, scallions, etc.

Preheat oven to 350ºF. Line a standard-sized muffin tin with parchment paper muffin cups.

Place the eggs into a blender and blend on low until they become whipped and increase in volume.

Add the coconut flour, coconut milk, melted butter, oil or ghee, arrowroot starch, sea salt, pepper, baking soda and baking powder to the blender. Blend until the ingredients are well incorporated, stopping to scrape the sides of the blender with a spatula as needed.

Pour the batter into a large mixing bowl. In a small bowl, toss in the greens, scallions, bell pepper and any other veggies, herbs or meat and cheese that you are adding.

Scoop the batter evenly into the lined muffin tin, sprinkle each muffin with some hemp seeds and bake for 35-40 minutes or until golden brown and a toothpick inserted into the center comes clean. Top finished muffins with chopped chives.

Muffins will keep up to one week in the refrigerator or can also be frozen. If freezing, allow to thaw in the refrigerator overnight.

Paleo Morning Glory Muffins

from Heartbeet Kitchen

110 grams Otto’s cassava flour (1 cup + 2 Tbsp)
70 grams arrowroot starch or tapioca starch (1/2 cup)
30 grams coconut flour (3 Tbsp)
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cardamom (leave out for AIP)
1/4 tsp salt
2 Tbsp lemon juice
1/4 cup full fat coconut milk
1/4 cup applesauce
1/3 cup +1 Tbsp maple syrup
1/3 cup melted, cooled coconut oil
3/4 cup raw shredded carrots (75 grams)
1/3 cup dried cranberries
2 gelatin eggs (made by using these simple instructions – Make sure you use this make sure it is this red can of Great Lakes, not the green & wait until the below directions tell you to make them. If you wish to make these recipe vegan, you can use 2 vegan eggs using flax or chia seeds, but then this recipe will not be AIP compliant.)

Preheat oven to 350ºF. Grease a muffin pan with a thin layer of coconut oil on the bottom and up the sides, in the corners. Do not use muffin liners, the batter will stick.

In a medium bowl whisk together the cassava flour, arrowroot/tapioca starch, coconut flour, baking soda, cinnamon, cardamom and salt. Set aside. In another bowl, whisk together the lemon juice, coconut milk, applesauce, maple syrup and cooled coconut oil.

Add 1/2 of the wet ingredients to the dry, stir until combined. Then add the remaining half of wet ingredients and stir until no streaks remain. Fold in the carrots and cranberries. At this time, make your gelatin eggs and stir them fully into the mixture. Use a spoon to fill the muffin tins 2/3 of the way full.

Bake for 27 minutes, or until a toothpick comes out clean. If not done, continue baking in 2 minute increments until it is. Let cool for 5 minutes on wire rack, then remove muffins and let finish cooling.

Paleo Cassava Flour Biscuits

from ottosnaturals.com

1 1/2 cups cassava flour, stirred with a whisk first then spooned into measuring cup (or 235g)
4 tsp baking powder
1/2 tsp salt
1/2 cup non-hydrogenated organic palm shortening (room temp)
1 cup raw milk (room temp) or coconut milk (for dairy-free)
1 Tbsp fresh lemon juice (or ACV)

Preheat oven to 450F. Line baking sheet with parchment paper. Should get 5-10 biscuits depending on the size cutter you use.

Add lemon juice to 1 cup measuring cup and then fill up the rest of the way with raw milk to the 1 cup line (or coconut milk, use full fat). Stop and set aside while you prep dry ingredients.

In a small bowl, combine cassava flour, baking powder and salt.

Add shortening to the flour mixture and cut in with a pastry cutter until shortening is incorporated evenly and resembles coarse crumbs.

Give the buttermilk a stir and then pour into dry ingredients. Using a wooden spoon, stir in buttermilk until dough comes together. Use back of the spoon to press dough together until you have a nice dough. Then, using your hands, gently roll dough ball around the bowl to shape and gather all the dough/flour on the side of the bow. Dough will initially seem sticky but will not stay that way.

Lightly dust a piece of parchment paper with cassava flour and flatten dough slightly with the palm of your hands. Dust with a little but more flour and cover with another piece of parchment paper

Roll out dough to a thickness of at least 1” - no less!! This is where you’re going to get the height of the biscuit. If you roll dough out thinner than that, you’ll have a flatter biscuit. These don’t rise much.

Dip your biscuit cutter into flour and press straight down into the dough. DO NOT TWIST the cutter. If you twist it, you’re in a sense, sealing the edge and this will allow for less rising. Tap the cutter in your hand to remove biscuit and place on baking sheet. Repeat with remaining dough, placing each biscuit close together but not quite touching. Gather, re-roll and cut biscuits until all dough is used.

Before placing in the oven, dip your finger in a bowl of water and slowly swipe over the top of each biscuit, until surface is smooth.

Place in oven - depending on the size biscuit you cut, bake time will vary just a bit. For 2” biscuits, start checking at 14 minutes, could take up to 18 minutes. It is done when it has a nice golden color on top and golden color on the ridges on the sides.

Optional: Once you remove baking sheet from the oven, and biscuits are warm, brush tops with ghee or butter and watch the color get even better.

Sichuan Pepper Salt

from Vegetarian Cooking for Everyone
yields about 1/3 cup

2 Tbsp Sichuan peppercorns
1 tsp black peppercorns
1/4 cup sea salt or kosher salt

Toast the peppercorns and salt in a heavy skillet over medium heat until the peppers are fragrant and the salt has begun to lose its whiteness, about 4 minutes. Grind or pound in a mortar to break up the peppers. then pass through a sieve to separate out the hulls. The black pepper gives spice and warmth to the perfumed Suchuan peppercorns.

Salsa Verde

from Vegetarian Cooking for Everyone
yields 1 cup

2 shallots, finely diced
1/2 cup finely chopped parsley
1/3 cup chopped mixed herbs - tarragon, chervil, thyme, marjoram, dill
2 to 3 Tbsp capers, rinsed
Grated zest of 1 lemon
1 small garlic clove, minced
3/4 cup extra virgin olive oil
2 to 3 teaspoons champagne vinegar or fresh lemon juice
1 hard cooked egg, optional
salt and freshly milled pepper

Combine all ingredients except the egg, salt and pepper. Mash the egg yolk until smooth, adding a little of the sauce to thin it. Finely chop the white. Stir the yolk and white back into the sauce, season with salt and pepper, and adjust the amount of vinegar if needed. If you’re planning to serve the sauce later, wait to add the vinegar or lemon juice so that the green will remain bright.

Tahini with Lemon and Garlic

from Vegetarian Cooking for Everyone
yields about 1/2 cup

1 plump garlic clove, coarsely chopped
salt
1/3 cup tahini
juice of 1 large lemon

Pound the garlic to a paste with 1/4 teaspoon salt in a mortar, then stir it into the tahini. Begin stirring in about 1/2 cup water until the sauce is as thin as you want it, then add the lemon juice to taste. Taste for salt and add more if needed.

Red Chile Sauce

from Vegetarian Cooking for Everyone

2 Tbsp vegetable oil
2 Tbsp finely diced onion
1 large garlic clove, finely chopped
1 tsp dried oregano, optional
2 Tbsp flour
1/2 tsp ground cumin, optional
1/2 cup ground red chile
salt

Heat the oil with the onion, garlic, and oregano in a heavy saucepan. Cook over medium heat until the onion begins to color a little, about 6 minutes. Add the flour and cumin and cook for at least 2 minutes, stirring constantly. The flour will brown slightly. Mix the chile and 2 1/2 cups warm water and pour it all at once into the roux, whisking as you do so. Keep stirring until the sauce thickens, then lower the heat and cook, stirring occasionally, for 15 minutes. Season with salt to taste. If it tastes a little hars, just a few drops of vinegar will soften it.

SHEET PAN SWEET POTATOES & BLACK BEAN HASH

2 sweet potatoes, peeled and diced
2 medium zucchini, sliced
1 medium red bell pepper, diced
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen, canned, or roasted corn kernels
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Kosher salt
Freshly ground black pepper
2 tablespoons coarsely chopped fresh cilantro leaves (optional)

Preheat oven to 425°F.

Place the sweet potatoes, zucchini, bell pepper, black beans, and corn in a single layer on the prepared baking sheet. Add the olive oil, garlic, chili powder, cumin, and paprika. Season with salt and pepper and gently toss to combine.

Bake, stirring halfway through, until the sweet potatoes are tender, 25 minutes. Remove the pan from the oven and stir. Serve garnished with cilantro, if desired.

Recipe Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Lentil Falafel

from @pinchofyum

2 cups cooked lentils
1 huge handful fresh cilantro leaves & stems
1 huge handful fresh parsley leaves & stems
half a jalapeno
1 1/2 Tbsp olive oil
1-2 cloves garlic
a squeeze of lemon juice
1 tsp salt

Combine all ingredients in a food processor and pulse until herbs are well chopped. Add 1 tsp arrowroot starch and pulse a few more times. Form into balls and bake at 350 for 18 minutes.

CILANTRO LIME CHICKEN & LENTILS

from @pinchofyum

2 cups dried lentils
1 lb boneless skinless chicken breasts (or thighs)
3 cups salsa verder
3 cups chicken broth
1/2 small onion, chopped
3 scallions, chopped
1/2 cup cilantro, chopped
3 cloves garlic
2 jalapenos, diced (ribs and seeds removed)
1/2 tsp salt, plus more to taste

Combine all ingredients in an instant pot. Cook on soup setting for 30 mins. Serve with rice and a squeeze or lime.

CREOLE CHICKEN & SAUSAGE

from @pinchofyum

1 lb chicken breasts
12 oz smoked andouille sausage
1 cup chopped onions
2 cloves garlic, minced
1 1/4 cup chicken broth
1 can (14.5oz) diced tomatoes
3 tablespoons tomato paste
1/2 cup plain tomato sauce
2 tsp Creole or cajun seasoning
1/4 tsp cayenne

extras: black beans, bell peppers, corn kernels

Combine all ingredients in the crockpot and cook for 6-8 hours on low. Shred the chicken and add any extras you choose. Cook for another 20-30 minutes to warm up the extras. Serve with rice and top with green onions.

POKE BOWL

from @pinchofyum

1/4 cup soy sauce (sub tamari or coconut aminos)
2 Tbsp honey
2 Tbsp rice vinegar
2 Tbsp sesame seeds

1/2 lb tuna, sushi grade, cut into cubes
3 green onions, sliced
1/2 jalapeno, sliced

Combine sauce ingredients in a jar and shake. Toss sauce with other ingredients and let marinate for 10 minutes or longer. Serve with rice, avocado, green onion, sesame seeds, and spicy mayo.

KALE SALAD with APPLE, CRANBERRIES & PECANS

adapted from Smitten Kitchen
serves 4

1/2 cup pecans
1 bunch kale (lacinato kale is best but curly green works too)
4-5 medium radishes
1/4 cup dried cranberries
1/4 cup dried apples

3 Tbsp olive oil
1 1/2 Tbsp apple cider vinegar
1 Tbsp smooth Dijon mustard
1 1/2 tsp honey
sea salt & pepper to taste

Preheat the oven to 350 and spread the pecans on a baking tray. Toast lightly until golden and fragrant, about 5-10 minutes, stirring occasionally to make sure they toast evenly. Remove from the oven and set aside to let cool.

Pull the kale leaves off the stems and discard the stems. Chop the kale into small, bite-sized pieces. Transfer the kale to a big bowl and sprinkle with a pinch of salt. Massage the leaves with your hands by scrunching handfuls at a time, until leaves are darker and slightly softened.

Thinly slice the radishes and add to bowl. Coarsely chop the pecans, cranberries, and dried apples and add them to the bowl.  

In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately or let the salad marinate in the dressing for 10-20 minutes beforehand. 

GRILLED LOBSTER with CILANTRO-CHILE BUTTER

from Saveur No. 130
serves 2-4

4 oz. unsalted butter, softened
3 Tbsp minced cilantro
4 Fresno or Holland chiles, stemmed, seeded, and minced
1 lime, zested and quartered
2 2-lb live lobsters
1/4 cup extra-virgin olive oil
sea salt and freshly ground black pepper to taste

In a small bowl, stir together butter, cilantro, chiles, and lime zest; set aside. Using a heavy cleaver, split each lobster in half lengthwise through its heat and tail. Scoop out and discard the yellow-green innards and cut off the claws. Tranfer the lobster halves shell side down, to a baking sheet; crack the lobster claws and transfer them to the baking sheet. Drizzle lobster halves and claws with oil and season with salt and pepper.

Build a medium-hot fir in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a 12" cast-iron grill pan over medium-high heat.) Place lobster halves (flesh side down) and claws on grill and cook for 5 minutes. Turn over lobster halves and claws and sprad each with some of the cilantro-chile butter; continue cooking until cooked through, about 3 minutes more. Serve with lime wedges.

my notes: create graphic/notes on types of peppers. butter sub?

BACON-WRAPPED BLUEFISH

from Saveur No. 130
serves 4

4 5-oz skinless, boneless bluefish filets
sea salt & freshly ground black pepper, to taste
8-12 slices bacon
8 sprigs thyme
3 Tbsp extra-virgin olive oil

Heat oven to 425F. Season bluefish lightly with salt and pepper. Wrap each filet crosswise with 2-3 strips bacon and tuck two sprigs thyme in between the bacon and each filet; set aside. Coat the bottom of a small baking dish with 1 tablespoon oil and place the filets in the dish. Drizzle the fish with remaining olive oil. Bake until filets are cooked through and bacon is crispy, about 12 minutes. Set oven to broil to crisp bacon if necessary.

my notes: cut back on oil?

 

TSUKUDANI (PICKLED NORI)

from Saveur No. 132
makes 1 3/4 cups

1 1/2 oz yakinori sheets
1/2 cup soy sauce
3 Tbsp mirin
3 Tbsp rice vinegar
1 1/2 Tbsp sugar

Soak the sheets of yakinori in water for 5 minutes; drain them. Transfer yakinori to the center of a tea towel and squeeze it to expel the excess liquid. Put yakinori into a 2-quart saucepan over medium heat and add the soy sauce, mirin, rice vinegar, and sugar. Bring the nori mixture to a simmer, reduce the heat to low, and cook the mixture, stirring occasionally, until almost all of teh liquid has evaporated, about 15 minutes. Transfer the pickled nori to a bowl and chill before serving.

my notes: try with coconut aminos/fish sauce mixture. compare mirin brands - do they all have added sugar? try without sugar... using mirin as the only sweetener. brown rice syrup instead of sugar?

HERBY FONTINA-STUFFED MEATBALLS in ROMESCO

from Club W recipe pairing card
serves 4

2 cups store-bought romesco sauce
1 Tbsp olive oil
1 small shallot, minced
2 medium garlic cloves, minced
1/2 tsp crushed red pepper flakes
1 lb ground beef
1 large egg, beaten
1/3 cup fine dried breadcrumbs
1 Tbsp fresh mint, chopped
1 Tbsp fresh parsley, chopped (plus more for garnish)
1 tsp dried oregano
3 oz fontina cheese, cut into 1/2-inch cubes
4 Tbsp avocado oil for searing
salt and pepper

Pour the romesco into a large pot, and simmer over low heat to keep warm.

In a small skillet, heat the olive oil over medium heat. Add the shallot, garlic, and crushed red pepper flakes. Season with a pinch of salt and pepper, and cook until the shallot is translucent (1-2 minutes). Transfer to a large bowl to cool to room temperature.

Once cooled, add the ground beef, egg, breadcrumbs, mint, parsley, oregano, 1 tsp salt, and 1/2 tsp pepper. Gently fold the mixture together. Using a 1/4 cup of meat mixture, form each meatball around a cheese cube. You should end up with 8-10 equally-sized meatballs.

In a large nonstick skillet, heat 2 tablespoons of avocado oil over medium-high heat. Add as many meatballs as you can without crowding the pan. Working in batches, sear the sides of the meatballs until a golden-brown crust forms all over (30-45 seconds per side). Add more oil as needed. 

Place the cooked meatballs into the warm romesco sauce, and cover so they're completely immersed. Cover the pot and simmer over low heat until the meatballs are cooked through (15-20 minutes). Garnish with chopped parsley. 

my notes: sub almond meal for breadcrumbs; try almond cheese for fontina. 

MASALA SHRIMP TACOS with COCONUT CHUTNEY

from Club W recipe pairing card
serves 4

for the shrimp
2 cloves garlic, minced
1 tsp garam masala
1/2 tsp curry powder
1/2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 cup plus 1 Tbsp avocado oil
1 lb medium raw shrimp, peeled and deveined

for the chutney
1 cup fresh coconut meat
3 Tbsp chickpeas, home-cooked or from can
1 small green chili, or more if you like it spicy
1 1/2 Tbsp cilantro
1/2 tsp salt
2 1/2 Tbsp coconut milk
1 1/2 tsp avocado oil
1/4 tsp mustard seeds
1/4 tsp cumin
1 clove garlic, minced
3/4 tsp fish sauce

for serving
1 cup fresh tomato, diced
2 Tbsp cilantro, chopped
1/4 cup white onion, finely chopped
8 corn tortillas

Combine all the ingredients for the spiced shrimp together in a bowl. Let the shrimp marinate in the fridge for 2 hours. To cook, heat a large saute pan over medium heat. Add 1 tablespoon of avocado oil to the pan and then add shrimp. Cook for 2 minutes per side, or until the shrimp are pink and their edges are starting to curl.

For the coconut chutney, use a food processor or mortar and pestle to grind the coconut, chickpeas, green chili, cilantro, salt, and coconut milk with enough water into a smooth chutney base. Heat the oil in a saute pan and add the mustard seeds. When they pop, add the cumin and garlic. Remove from heat and pour into the prepared chutney. Add the fish sauce to the chutney. Mix well and adjust salt if you need to.

Over and oven flame, warm the tortillas until pliable. Keep under a clean cloth. Serve with garnishes of choice. 

my notes: also use avocado for garnish.

CHICKEN TAGINE

from Club W recipe pairing card
serves 3-4

1 tsp ground ginger
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp black pepper
1 tsp salt
3 Tbsp plus 1/4 cup olive oil
6 chicken thighs
1/4 tsp chili powder
1 medium red onion, sliced 1/4-inch thick
4 garlic cloves, minced
1/4 cup honey
1 cinnamon stick
1/3 cup whole blanched almonds
1/2 cup dried apricots
1/4 cup pitted turkish olives
1/2 cup capers with a bit of juice
1/4 cup roughly chopped parsley
4 cups cooked couscous

Stir together spices, salt, and 3 tablespoons oil in a large bowl. Add chicken and turn to coat well.

Heat 1/4 cup of oil in base of tagging (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of the chicken, skin sides down, turning over once, 8-12 minutes. Transfer to a plate. Brown remaining chicken.

Add the onion to tagging and cook, uncovered, stirring frequently until soft, about 8 minutes. Add the garlic and cook, stirring occasionally, about 3 minutes. Add 1/2 cup water, chicken, and any juices accumulated on the plate. Reduce the heat and simmer, cover, and cook for 30 minutes.

While the chicken cooks, bring the honey, 1 cup water, cinnamon stick, almonds, and apricots to a boil in medium saucepan, then reduce heat and simmer, uncovered, until apricots are very tender, about 45 minutes (add more water every 15 minutes or so, there should always be water in the pan.) Once the apricots are for tender, simmer the liquid until it is reduced to a glaze, about 5 minutes. 

Ten minutes before chicken is done, add apricot mixture, olives, capers, and parsley to tagging. Discard cinnamon stick, then serve with plenty of bread or couscous.

my notes: sub rice or quinoa for couscous

ROASTED TOMATO TAPENADE TART

from Club W recipe pairing card
serves 6

for the crust:
2 cups almond meal
1/2 tsp salt
1 Tbsp thyme leaves
2 cloves garlic
2 Tbsp olive oil
1 egg

for the filling:
1 cup Kalamata or black olives
3 Tbsp capers, drained
1 2-oz can anchovy fillets in olive oil
1 clove garlic
2 Tbsp thyme leaves
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp red pepper flakes
3 Tbsp olive oil, plus more for brushing
1 1/2 cups cherry tomatoes

Preheat oven to 350F. 

To make the crust: place almond meal, salt, and thyme in the bowl of a food processor. Pulse to combine. Add garlic, and pulse again. Pour in olive oil and egg, and process until dough comes together and forms a ball.

press dough into a tart pan. Place in oven and bake for 7 minutes.

Meanwhile, place olives, capers, anchovies, garlic, thyme, cumin, coriander, and red pepper flakes in the bowl of a food processor. Combine until a paste forms. Drizzle in olive oil, and process until fairly smooth.

Remove tart from oven, spread with tapenade, and cover top with whole cherry tomatoes. Brush tops of tomatoes with olive oil. Place tart in oven to bake for 30-40 minutes or until crust is golden and tomatoes are slightly blistered. Let cool in pans before removing from tin.