Paleo Jinx @paleojinx-blog - Tumblr Blog

Paleo Pumpkin Pie

After catching Interstellar at the movies, we went to Meny at Ringnes Park to buy some stuff for breakfast the next day. Andrea discovered a can of 100% pure pumpkin puree in the shelves, and the next day Mr. Paleo Pumkin Pie was born. The Pie Crust: 5 dl (2 cups) blanched/white almond flour ¼ tsp sea salt 2 tbsp coconut oil 1 egg The Pumpkin Filling: 1 can 100% pure pumpkin puree 3 eggs 1,25 dl (½ cup) coconut milk 1,25 dl (½ cup) honey 1 tbsp ground cinnamon 1 tsp ground nutmeg ⅛ tps sea salt

Pump it up! Mix flour and salt in a food processor quickly. Add the coconut oil and the egg and pulse until the mixture forms a ball. In the case that you find the mixture to be too dry, add a little coconut oil to get the desired consistency. Press the dough into a 24 cm pie dish. In a food processor combine the pumpkin puree with the eggs. Mix together and then add the coconut milk, honey, cinnamon, nutmeg, and salt and mix some more. Pour the filling into the pie crust. Bake at 180° for 45 minutes Allow to cool then refrigerate for 2 hours to settle. Serve naked.

#paleo #primal #recipe #dessert #paleo recipe #primal recipe #pumpkin pie #pie #pie recipe #glutefree #gluten free #sugar free

German Kugels - Paleo Sweets

Cravings. That is the hardest thing when you stop eating sugar. Sugar makes you crave candy, chocolate, and more sweets... So the best way to keep up our weekdays paleo lifestyle is to make substitute sources of energy and sweet taste. I remember my grandmother making some german kugels from chocolate, sugar and loads of nuts. I did some small modifications and voila; paleo sweets! These are the perfect pre-workout treats or in-between-meals sources of energy.

Ingredients: 1 dl (1/4 cup) pecans 1,5 dl (1/2 cup) walnuts 1,5 dl (1/2 cup) almonds 2 dl (2/3 cup) dates 2 tbsp cocoa 1 tbsp cinammon 0,5 dl honey or agave honey About 100 g coconut rasp for the coating (we used half roasted and half regular)

Roll 'em, roll'em, roll'em... Use a food processor, blender or a knife and rough chop the nuts. Blend the dates (without pits) until they are a paste. Add honey and cocoa and mix well until homogenous. Put some coconut rasp on a tray and bake it until brown. Mix it with the unbaked cocounut flakes and put it in a small container. Roll kugels of 20 g each and cover them with the coconut flakes mix. Enjoy with no regrets!

#paleo #primal #paleo recip #primal recipe #dessert #german #cocoa #pecan #dates #almonds #cinammon #honey #vegetarian #vegan #coconut #treat #Energy Bars #recipe #oppskrift

Canapés for Allergic Guests

We all have a friend (or more) that has a food allergy. Sometimes it is hard to know what to make for a party or a gathering that can be allergic "friendly". Thus we made some canapés with a gluten-, lactose- and nut free bread. Very easy to make and they taste as good as any other finger food.

Flaxseed Bread (soft and tasty) 5 dl (2 cups) flax seeds 1 tbsp gluten free baking powder 1 tsp Kosher salt 5 beaten eggs 1,25 dl (1/2cup) water 0,8 dl (1/3cup) neutral oil Preheat the oven to 180 degrees C and prepare a tray in with baking paper. Give the flax seeds a go in your food processor or blender to make it into flakes. Mix the dry ingredients well — a whisk works well. Add the wet ingredients to the dry, and combine well. Make sure there aren’t obvious strings of egg white in the batter. Let the batter set for 2-3 minutes to thicken up (don't leave it too long or it will get past the point where it’s easy to spread.)

Pour the batter onto the pan. Because it will tend to mound in the middle, you’ll get a more even thickness if you spread it away from the center. Aim for a rectangle shape an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning. Now use a ring, cup or glass to cut the bread into circles. I used a 3 cm ring but any size will work.

We chose a vegetarian and a non vegetarian option, just in case someone doesn't eat meat. We love the aubergine and olive oil tapenade and the great duck paté we got from Matbazaren.no. Garnish the canapés with basil, coriander and salmon roe to give a nice look and flavor.

#paleo #primal #paleo recipe #primal recipe #paleo bread #primal bread #vegan #vegetarian #glutenfree #lactose free #aubergine #tapenade #olive oil #duck pate #pate #oslo #matbazaren #norway

Paleo Banana Muffins

One of the things people miss the most in a paleo lifestyle is bread. We thought that making healthy muffins would solve the problem. And we were so right! This recipe needs almond flour and almond butter. You can get almond flour and butter in a health food store but we prefer making them ourselves. It is better and with a fresher taste, not to mention that it is cheaper as well.

Ingredients: 2 bananas mashed 2 eggs 150 g almonds 2 tbsp coconut fat 1 tbsp cinammon 1 tsp glutenfree baking powder a pinch of salt 1 tbsp oil 30 g shaved almond to garnish This is how me monkey it: Preheat your oven to 180 degrees C. Use a food processor to carefully make 75 g of almonds into flour. You're done when the nuts stop "jumping". Then use the food processor once again with another 75 g of almonds to make butter. Add oil to get the desired consistency. Combine bananas, eggs, almond butter and melted coconut oil.

Mix the rest of the ingredients together and add to the banana mix. Grease your muffin pan if it isn't made of silicone and pour the batter in. Bake for 20 minutes or until a toothpick comes out clean.

You can make this as a regular loaf instead of muffins. Just pour the batter into a bread form and bake for about 40 min. Enjoy!

#paleo #primal #paleo recipe #primal recipe #muffins #glutenfree #glutenfri #banana muffins #paleo banana muffins #flourless muffins #oppskrift #recipe

Paleo Hiyashi Chûka

Hiyashi Chûka is a Japanese dish, originally made with ramen noodles. This is our paleo version were you replace noodles with "zoodles" (zucchini cut like noodles) as well as strips of fried egg . We also couldn't use sugar or soy sauce.

Ingredients:

4 Idsøe bacons strips

2 Zucchinis Julienne sliced

2 shallots

3 eggs

A handful of mushrooms

1 tsp curry powder

Salt

Sesame oil

Start by whisking the eggs with a bit of salt and fry them like you would with an omelette. Once cooled cut into strips like tagliatelle or regular noodles. Fry bacon, onions and the mushrooms in sesame oil. We used the oil we got in the goodie bag from the Samsung cookalong :) Add curry and salt to the mix. Meanwhile, steam the zoodles in a steamer. If you don't own one just fry them in a pan until al dente.

Serve the zoodles and cover with eggs and the bacon mix. Sprinkle some sesame seeds. Enjoy!

#paleo #primal #paleo recipe #primal recipe #hiyashi chuka #hiyashi #zoodles #omelette #dinner #oppskrift #mat #bacon #zucchini #mushrooms

Fish Patties with Caramelized Sweet Potatoes

Christmas hit us hard! Two fatties eating need to do some serious paleo lifestyle in January. We will have some exceptions, no doubt, but some of the recipes onwards will be paleo. This recipe is also gluten free. Ingredients 450 g white fish 4-5 tbsp pine nuts 2 eggs 60 g almond meal Handful of fresh flat leaf parsley Salt & pepper 1 sweet potato Honey Oil Homemade mayo is optional This is how you crack it down Bake the fish for about 15 min in the oven on 180 degrees C until it's done. You actually want it slightly dry, to reduce the amount of water in the patties. Once cooled, mash the fish with your finger and mix with pan roasted pine nuts, finely chopped parsley and the almond meal. Add the eggs, salt and pepper. Use oil in your hands and form burgers. Fry on the pan for 1 minute per side. The caramelized sweet potatoes are made by cutting them in 2 cm thick slices, drizzle oil and honey over and bake in the oven until soft and caramelized. Serve with some homemade mayo and decorate with parsley.

#paleo #paleo recipe #primal #primal recipe #fish #patties #sweet potato #recipe #oppskrift #norge #mat #fisk

When you are eating a lot of vegetables and almost no carbs, you have to be creative in order to not just eat salads all the time. It is easier to stick to a healthy lifestyle if your eyes find the food exciting and attractive. I found some nice bell peppers at Grønland Torg and I knew just what to do with them. There is a dish in Peru called Rocoto Relleno, where we stuff a red type of chili that looks like a red pepper with ground beef and rice and bake it until done. So why not make it with regular peppers and do it paleo style with cauliflower rice?

Stuffed Bell Peppers

Ingredients:

5 bell peppers (don't use green ones as they are a bit bitter)

200 g ground beef

1 cauliflower

2 eggs

2 tbsp tomato paste

2 cloves of garlic

olives

coriander

olive oil

salt & pepper

The first thing you do is to make the cauliflower rice. Cut the stem off and separate it in smaller parts. Use a food processor or blender to shred it to small pieces like rice. Spread on a baking sheet and bake it for about 10 min on 180 degrees C. You can pan fry it as well if you would like to.

Fry the garlic and meat until golden. Add the tomato paste, olives and coriander. When the rice is done, incorporate it to the beef mix. Remove from heat and add the eggs when the mix has cooled for a while. Cut the top of the peppers and remove the seeds and core, being careful of not making a hole in the bottom of them. Keep the top part as you will use it as a cap. I cut a small slice in of the bottom as well, to make it is easier for them to stand on a flat surface.

Stuff the peppers carefully and close them with the top part. You can use toothpicks to make them stick in place.

Bake the peppers for 15-20 minutes until they start getting golden and crispy like in the picture. Enjoy!

http://www.twofoodieseating.com/blog/stuffed-bell-peppers

#paleo #primal #paleo recipe #bell peppers #paprika #primal recipe #cauliflower rice #gluten free #glutenfri #glutenfree

Paleo Cauliflower with salmon

Ingredients:

4 small salmon filets

1 large head cauliflower

5 large cloves garlic

Salt

2 tbsp olive oil

¼ tsp freshly ground nutmeg

Freshly ground black pepper to taste

Prep:

Preheat the oven on 180C. Season the salmon with salt and pepper

Cut and steam the cauliflower.

Once the florets were done, put everything into a colander and let it drain.

Throw the salmon in the oven and let it bake for about 15 min. it should be golden outside.

Dump everything into a food processor, and added some fresh cracked pepper, nutmeg, salt, and the oil.

It should be smooth and look like mashed potatoes.

#paleo #primal #paleo recipe #primal recipe #salmon #cauliflower #mashed #potato free #glutenfree #gluten free #laks #lachs

I love this kind of breakfast... fresh pressed orange juice, latte with almond milk, scrambled eggs with pieces of avocado and fried bacon...

I died and went to paleo heaven!

#paleo #primal #paleo food #primal food #glutenfree #lactose free #avocado #scrambled eggs #bacon #almond milk

Zoodles with tomato basil sauce

Ingredients:

4 zucchini

500 gr baby tomatoes (or roma tomatoes, diced)

3-4 Tbsp fresh basil, minced or torn

1 clove garlic

1 onion

2-3 Tbsp olive oil

2 tsp balsamic vinegar

salt and pepper, to taste

Prep:

In a medium bowl, toss tomatoes with the minced garlic, olive oil, and balsamic vinegar. Add a sprinkle of salt and pepper, then spread out over a baking sheet. Roast tomatoes at 180C for 30-45 minutes, or till they're blistered and tender.

Fry the onions until transparent.

Remove from the oven, and add basil and onion, and stir to combine. Taste and add additional salt and pepper, to taste.

Cut zoodles and steam them for 4 minutes.

I added some home made mayo as a family tradition.

Enjoy

#zoodles #glutenfree #zucchini noodles #tomato sauce #basil #paleo #paleor recipe #recipe #primal recipe #paleo food #primal food #allergic food #dinner #vegetarian #vegan

Paleo Reeses Pieces with bacon

Ingredients:

1 1/2 cups of soy, dairy and glutefree chocolate

1 cup cashew butter (or any other butter)

1/2 cup coconut oil

1/3 cup honey

1 tsp sea salt

1/2 tsp vanilla

5 slices of bacon

Prep: Line cupcake pan with cupcake liners Fry bacon until golden and soft. Melt chocolate chips in a bowl over a pot of boiling water Take a spoon with a dollop of chocolate and put it in the bottom of cupcake liners by spreading the chocolate around on the sides as well, just under half way up. Place pan in the freezer to harden chocolate as you mix up the filling. In a food processor, combine nut butter, oil, honey, salt and vanilla. Mix until combined. Once chocolate shells are hardened, place a spoon of filling in the center of the cups and a piece of bacon. Freeze for 30 minutes or until the filling is solid. Re-melt the left over chocolate. Using a spoon to cover the filling with chocolate. Freeze again until chocolate has hardened. Store in the refrigerator.

Enjoy!