Paleo Lifestyle

Easy Paleo Pumpkin Pie

It’s been a while since I have given you an update on my Paleo lifestyle. I feel great and my weight is between 112 and 114 pounds on any given day.Mauri-1  I have been following this plan since May 1st.  I do go off a little; However, I would say I am 85% Paleo in my meal choices.  That said, I have been wanting Pumpkin Pie.  I did use a Pillsbury ready made crust for my pie; However, there are Paleo pie crusts on the market if you want to go totally Paleo on this pie.  I ate the crust and enjoyed every bite.

Paleo Pumpkin Pie
Single pie crust (Paleo or Pillsbury Pie Crust)
15 ounce can of canned pumpkin puree (or 1 1/2 cups of homemade pumpkin puree)
3 eggs
1/2 cup coconut milk
1/2 cup honey
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg (or add another teaspoon of cinnamon)Paleo Pumpkin Pie
1/8 teaspoon sea salt

Preheat oven to 350 degrees. Put the pie crust in a 9 inch pie pan.  Flute the edge of the crust with your index fingers.  Cover the fluted part of the crust with 2 inch strips of aluminum foil.  Beat the eggs with a fork and add in the pumpkin puree. Stir in coconut milk, honey, cinnamon, nutmeg and salt until well blended. Pour the filling in to the pie crust. Bake at 350 degrees for 45 minutes.  Carefully remove the foil strips from the crust.  Allow to cool, then refrigerate for 2 hours to set up.

This is a keeper. I hope you enjoy this as much as I did. I just made my second pumpkin pie this week.

Until next time…From our Butcher Block to your Table.

 

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Paleo Enchiladas

I hope everyone had a wonderful Thanksgiving. Less than a week ago we were sitting down to a turkey dinner stuffingMauri-1 ourselves.  Now it feels so far removed.  Christmas is in the forefront.  Everyone has forgotten about Thanksgiving– unless you still have some leftover turkey hanging around.  I have a great recipe if you put some in the freezer not sure what you would do with it.  Your family will never know this is the leftover turkey unless you tell them.  I made my own Tortillas so they are Paleo friendly.  They were not hard to make and tasted delicious. By the time I was on my fourth attempt they were coming out beautiful.  The first ones didn’t look too good but they tasted great.

Filling

3 cups of cooked turkey (you can also use cooked chicken, pork, beef–whatever you have on hand)
12 to 14 oz. of Enchilada sauce (additional sauce needed to coat the cooking dish and to cover the enchiladas)
1 diced onion
16 oz. of shredded Mexican Blend Cheese

Place the turkey (or other cooked meat) in a saucepan with the Enchilada sauce and simmer for an hour.  Use a fork to work the sauce into the meat.

Tortillas
1/2 cup of canned coconut milkPaleo Enchiladas
Pinch of salt
2 tablespoons of coconut flour
3 eggs, beaten

Whisk together the coconut milk, salt, coconut flour and eggs in a medium bowl. The mixture should be smooth. Heat a skillet on Medium. Place enough of the batter in the pan to make a tortilla, rolling the liquid around to make the tortilla as flat as possible. Cook for a minute on each side.

Put additional enchilada sauce in an 8 X 8 inch pan. Dredge the tortilla through the sauce and fill the inside with 4 oz. of the meat mixture, diced onions and Mexican cheese. Roll up and place the filled tortilla in the pan with the seam on the bottom. Repeat until all of the tortillas are filled. Cover with additional enchilada sauce and cheese. Bake in a 350 degree oven for 25 minutes. Serve with a salad for a really filling, and healthy, meal.

Until next time…From our Butcher Block to your Table.

 

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Paleo Apple Cake

My sweet tooth was acting up this week-end so I looked to see what ingredients I had on hand and I went to the internet and searched for a Paleo Apple Cake.  When I saw a Paleo Apple Cinnamon Poke Cake with Caramel Sauce I was intrigued.  This recipe was from Mauri-1beautyandthefoodie.com.  I made a few adjustments and we had a fantastic dessert.  I shouldn’t tell on him but the Butcher had 2 pieces.  I hope you enjoy this as much as we have.

Paleo Apple Cake

Bottom Fruit Layer
2 1/2 TBSP butter or coconut oil, melted
2 Tablespoons of Honey
1 apple, peeled, cored and sliced
1/3 cup of raisins (or walnuts)
1/2 teaspoon of cinnamonUpside down apple cake 1

Apple Cake Ingredients
3 eggs, beaten
3 TBSP unsweetened coconut milk or almond milk
1/3 cup unsweetened apple sauce
1/3 cup pure maple syrup (available at your meat market)
1 teaspoon vanilla
1 teaspoon cinnamon (or more to taste)
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cider vinegar
1/2 cup coconut flour

Caramel Sauce Ingredients
2 TBSP butter or coconut oil (available at your meat market)upside down apple cake
3 TBSP heavy cream or full fat coconut milk
2 TBSP Maple Syrup
1/4 teaspoon vanilla

Preheat oven to 350 degrees. Spray 9 inch cake pan or 8 X 8 baking pan. I used my iron skillet. I placed the butter in the heated skillet and allowed it to melt. I swirled it around so that it covered the bottom of the skillet. I then put the honey over the butter. I layered the apples and raisins and 1/2 teaspoon of cinnamon and set aside. I mixed together the ingredients for the cake adding the coconut flour last. After these ingredients were thoroughly combined I poured the batter evenly over the apple mixture. Bake for 35 to 40 minutes in the center rack of the oven. Test to see that the center of the cake is done. Remove from the oven and cool.

In a small sauce pan over medium high heat combine all of the caramel sauce ingredients (except the vanilla) and stir continuously while heating to a low boil. Once at a low boil remove from heat and stir in the vanilla extract.

Use a butter knife between the cake and side of the pan to slide around and loosen the cake. Take a large plate and put over the top of the cake pan, and turn the plate and cake pan over. Making cake upside down with the fruit now on top of the cake. Poke holes all over the top of the dake with a metal or bamboo skewer. Pour or spoon the caramel sauce over the top of the cake. Slice and serve. Store unused portions in the refrigerator.

Enjoy! Until next time…From our Butcher Block to your Kitchen.

 

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Chocolate with coconut and almonds

Today is national chocolate day.  Now you can obsess over chocolate like me.  I had to make a delicious paleo Mauri-1approved chocolate almond snack for today.  This was so easy I almost feel guilty for using it as a blog.  Well, I won’t feel guilty about the blog and you won’t have to feel guilty about the chocolate.  Make this treat for your sweet today.

Paleo Chocolate with coconut and almonds

1/2 cup of coconut oilpaleo chocolate coconut almond 1
1/2 cup of cocoa
3 tablespoons of honey
5 tablespoons of coconut flour
1/4 cup (or more) roasted salted whole almonds

I put the coconut oil in a glass pitcher and gently melted it in the microwave in 30 second intervals (1 minute), I then stirred in the cocoa and honey. I stirred in the coconut flour and almonds. I put parchment paper in the bottom of a container and poured (spread) the mixture on the parchment paper. I put this in the refrigerator. When it hardens in the refrigerator remove it on the parchment paper and break into smaller pieces.  You will want to store this in the refrigerator in a sealed container.paleo chocolate coconut almond 2

You are going to love this. Until next time…From our Butcher Block to your Table.

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