January 16th, 2013
January 7th, 2013

Was bored today and decided to come up with a unique cake for my birthday coming up. So here is take one. I frosted with a matcha avocado frosting but i think a matcha coconut whip cream would be awesome if you’re not into the avocado thing. You could even cut the cake in half and put plain coconut whip cream in the middle and then frost the whole thing with the avocado matcha frosting. Just go with what you feel, ya know?

Paleo Matcha Green Tea Cake:

1/4 cup coconut flour

2 tblspoons matcha powder

1/4 teaspoon baking soda

1/4 cup coconut milk or almond milk (i used almond but coconut would probably be better)

2 eggs

1 teaspoon stevia powder (the green kind) (could sub for 2 tablespoons honey or however much according to your taste

Frosting:

1/2 avocado

1 tablespoon matcha power

1 tablespoon honey

Directions:

Mix all ingredients thoroghly and put in small ramequin and cook in microwave (yep you heard me) for 2.5 min (more or less) the result is a pretty dense and spongey cake…awesome texture in my opinion! Finish by frosting the cake and garnishing with coconut flakes and sprinkling a little matcha powder for visual appeal!


my birthday is in 9 days… i need to come up with a bomb paleo cake stat!

December 27th, 2012

i didn’t die or cheat during christmas break. hallelujah! i binged on veggies though..lol

December 22nd, 2012
meatified:

Usually I make massively stuffed mushrooms with some kind of sausage or beef. However, since I had some marinated roasted peppers I wanted to use, I dug some ground chicken from the freezer because I thought they would go together nicely. Not to toot my own horn, but I wasn’t wrong - these are a little lighter than usual but so delicious! I love making these because they’re actually pretty awesome reheated for lunch and they kind of remind me of the days when I used to eat pizza. Primal people, I hate you. Or love you. Or envy you. Same deal. Aaaaahhh, pizza, my loooooooove! Umm, yes. Exactly.
If you have leftover stuffing, it is even better the next day and great tossed into some eggs or over a salad.
Chicken & Roast Pepper Stuffed Mushrooms
4 - 5 large Portabella mushrooms3/4 - 1 lb ground chicken1 cup diced onion1 1/2 cup roast peppers, drained2 eggs2 tsp ground garlic1 1/2 tbl Italian seasoningOptional: 1 tsp almond flour per mushroom
Preheat the oven to 400F. Line a baking tray with foil.
Wipe the mushrooms clean (water makes them soggy) and remove the stems and gills.
Dice the mushroom stems and add them to a bowl along with the gills. Dice the onion and add that to the same bowl.
Drain the peppers of any excess oil and use that to brush the outside of the mushrooms. Chop the peppers roughly and set aside for later.
Place the mushroom caps on the baking sheet gill-side up and roast the mushrooms for 10 minutes.
While the mushrooms are in the oven, brown the chicken in a large skillet with a little of the roasted pepper oil if needed, breaking it up with the back of a spatula.
Once the chicken is cooked through, set aside to cool.
While the chicken is cooling, add the mushrooms, diced onions and seasonings to the pan to soften.
Add the roasted peppers to the pan after a few minutes, cooking through enough until the onion & diced mushrooms are softened. Remove from the pan and add back to the original bowl - refrigerate to cool.
Remove the roasted whole mushrooms from the oven. Use tongs to flip them over and remove the extra water.
Add the dry mushrooms back to the baking tray gill-down and roast for an additional 5 minutes.
Remove the cooled onion, mushroom and pepper mixture from the fridge.
Pulse the cooled chicken to rough bread crumb size in a (mini) food processor.
Add the chicken and eggs to the bowl mixture and mix.
Take the mushrooms from the oven, flip them over & fill the cups generously with the stuffing.
Sprinkle each mushroom cap with a little almond flour and return them to the oven for an additional 10 minutes.
If you want, those last ten minutes of mushroom-oven time are the perfect moment to whip up a quick veggie side like the garlic zucchini noodles in the background. If not, throw some marinara on them and call it a meal!
More details, pictures and printable recipe here.

meatified:

Usually I make massively stuffed mushrooms with some kind of sausage or beef. However, since I had some marinated roasted peppers I wanted to use, I dug some ground chicken from the freezer because I thought they would go together nicely. Not to toot my own horn, but I wasn’t wrong - these are a little lighter than usual but so delicious! I love making these because they’re actually pretty awesome reheated for lunch and they kind of remind me of the days when I used to eat pizza. Primal people, I hate you. Or love you. Or envy you. Same deal. Aaaaahhh, pizza, my loooooooove! Umm, yes. Exactly.

If you have leftover stuffing, it is even better the next day and great tossed into some eggs or over a salad.

Chicken & Roast Pepper Stuffed Mushrooms

4 - 5 large Portabella mushrooms
3/4 - 1 lb ground chicken
1 cup diced onion
1 1/2 cup roast peppers, drained
2 eggs
2 tsp ground garlic
1 1/2 tbl Italian seasoning
Optional: 1 tsp almond flour per mushroom

  1. Preheat the oven to 400F. Line a baking tray with foil.
  2. Wipe the mushrooms clean (water makes them soggy) and remove the stems and gills.
  3. Dice the mushroom stems and add them to a bowl along with the gills. Dice the onion and add that to the same bowl.
  4. Drain the peppers of any excess oil and use that to brush the outside of the mushrooms. Chop the peppers roughly and set aside for later.
  5. Place the mushroom caps on the baking sheet gill-side up and roast the mushrooms for 10 minutes.
  6. While the mushrooms are in the oven, brown the chicken in a large skillet with a little of the roasted pepper oil if needed, breaking it up with the back of a spatula.
  7. Once the chicken is cooked through, set aside to cool.
  8. While the chicken is cooling, add the mushrooms, diced onions and seasonings to the pan to soften.
  9. Add the roasted peppers to the pan after a few minutes, cooking through enough until the onion & diced mushrooms are softened. Remove from the pan and add back to the original bowl - refrigerate to cool.
  10. Remove the roasted whole mushrooms from the oven. Use tongs to flip them over and remove the extra water.
  11. Add the dry mushrooms back to the baking tray gill-down and roast for an additional 5 minutes.
  12. Remove the cooled onion, mushroom and pepper mixture from the fridge.
  13. Pulse the cooled chicken to rough bread crumb size in a (mini) food processor.
  14. Add the chicken and eggs to the bowl mixture and mix.
  15. Take the mushrooms from the oven, flip them over & fill the cups generously with the stuffing.
  16. Sprinkle each mushroom cap with a little almond flour and return them to the oven for an additional 10 minutes.

If you want, those last ten minutes of mushroom-oven time are the perfect moment to whip up a quick veggie side like the garlic zucchini noodles in the background. If not, throw some marinara on them and call it a meal!

More details, pictures and printable recipe here.

December 20th, 2012

paleoly:

image

My husband was out of town this weekend, so what does that mean for me…Paleofied Breakfast Foods containing EGGS! I know I am evil, but I have tried and failed to make paleo pancakes without eggs and almonds. I am sure I will get it eventually, but for now I can only enjoy these babies alone.

(Source: paleoly)

fishseddy:



Grilled Avocados with Herbs and Cherry Tomatoes


(recipe linked here)

fishseddy:

Grilled Avocados with Herbs and Cherry Tomatoes

(recipe linked here)

(Source: fishseddy)

see-emily-play:

Dinner :)
Antipasti
Mmm

see-emily-play:

Dinner :)

Antipasti

Mmm

December 15th, 2012
This has been my past few weeks mehh.. On a plus side I lost 2 more pounds.

This has been my past few weeks mehh.. On a plus side I lost 2 more pounds.

December 10th, 2012

NOTICE: i changed my name from glutenfreeaisle to kacievspaleo … thought i should let you all know to avoid confusion!