Caramel Turtle Cups 

or Caramel sauce 

from Lexis Clean Kitchen 

Caramel

1. 1 cup unsweetened coconut milk (can or carton)
2. 1/2 cup raw honey
3. 1 tbsp grass-fed butter or ghee
4. 1/2 tsp vanilla

Everything else

1. 1 cup dark chocolate (70% or higher), or Enjoy Life's Chocolate Chips
2. 12 pecans

Instructions

1. 1. Heat honey and vanilla until boiling
2. 2. Add in ghee and coconut milk; mix well
3. 3. Bring to a boil over medium heat for 10 minutes
4. 4. Raise heat to high and boil, stirring often for an additional 5 minutes until caramel starts to thicken
5. 5. Reduce heat and let low boil until thick and sticky
6. 6. Turn off heat and let cook for 7-10 minutes
7. 7. Set aside to cook

Everything else

1. 8. Melt chocolate using desired method (stove, microwave) and pour halfway into your molds
2. 9. Lightly spoon in about 1/2-1 tsp caramel
3. 10. Cover with more chocolate and top with a pecan
4. 11. Place in refrigerator or freezer to set and enjoy; store in refrigerator

Notes

1. - Yields 12 mini cups and roughly 1/2 cup caramel.
2. - Just when you think it won't ever thicken, it does! Be patient :)

By Lexi's Clean Kitchen

Creamy Greek Yogurt Mac & Cheese ( from CookingAlaMel.com )

Ingredients:

•     8 oz. (about 2 cups) elbow pasta (I like Tinkyada brand)
•     8 oz. (about 2 cups) shredded cheese (a sharp cheddar is great)
•     1/2 cup plain greek yogurt 
•     2 cups fresh spinach
•     salt & pepper, to taste
•     1/4 tsp. onion powder
•     1/4 tsp. garlic powder ( I would probably use minced fresh garlic)

Cook the macaroni according to the package’s instructions (about 8-10 minutes), until al dente.

Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach. Save about 1/2 cup of the pasta water. Return the cooked macaroni and wilted spinach to the pot.

Add about 1/4 cup of the reserved pasta water to the pot, and stir in the cheese until melted. Stir in the greek yogurt, onion powder, garlic powder, salt, and pepper, until smooth and creamy. Stir in the remaining pasta water to thin, if necessary. Serve immediately.

Southern Style (KFC type) Biscuits 

the best I have had since going gluten free

1 1/2 cups Pamela's Artisan Flour Blend

1/2 teaspoons salt

1 Tbl coconut sugar

1 1/2 tsp baking soda (or 1 Tbl of baking powder instead of the soda and tartar)

1 1/2 tsp cream tartar

1 Tbl apple cider vinegar (I use Braggs)

2/3 cup water ( can also use milk or buttermilk)

1/3 cup Kerrygold grass fed butter (cut in pieces)

Preheat the oven to 425

If you plan on cutting biscuits with a cutter- prepare your floured surface ahead of time.

Prepare your pan with a slight coat of butter ahead of time too. 

When you get to needing them your hands are gong to be messy with dough. 

Mix dry ingredients and make a well in the middle. Pour in the water and then place in cut pcs of butter. 

Gently mix and squish butter in to make dough, it should hold shape but not be runny or crumbly add more water if needed or flour if to wet. 

Now you can roll it out to 1/2 thickness or you can form biscuits by hand. 

Place biscuits on pan and bake for 10 minutes, or until brown. 

The coconut sugar will make them a slightly brown throughout in color. 

Baby Food  Spices

While looking for a friend I found this list of spice to give your baby from http://wholesomebabyfood.momtastic.com/tipspices.htm#.U-VI5uNdXVo

Spice Up Your Baby's World - Learn about adding Spices and Herbs to Baby's Homemade Baby Foods

When you make your own baby food, you are able to experiment with different tastes and textures for your baby and best of all, you have the chance to use a wider variety of ingredients than what is found in commercial baby food. Most conventional brands of commercial baby foods do not incorporate herbs and spices into their jars, which is really a shame. Take advantage of the versatility of homemade baby food and use everyday spices and herbs to liven up baby's foods. This is a wonderful way to help expand your baby's taste buds and get her used to the tastes of the family's foods.

Bland Baby Food is not Better!

In many countries, babies are not fed bland rice cereals as their first foods rather, they introduced to spices from the start. In India for example, they think nothing of adding a bit of curry spices to baby's foods at a very early age. Thai families often incorporate coconut milk, lemongrass, tamarind and even chili when feeding their babies solid foods. Latino babies are exposed to taste of wonderful herbs and spices such as cumin, cilantro and even chili peppers!

When Can I Add Herbs and Spices to Baby's Food?

A majority of pediatricians will recommend waiting until an infant is 8 months or older to introduce spices and herbs. This recommendation often has more to do with staving off digestive upsets than it does with possible allergic reactions. If your baby is doing well with foods and does not seem to have any digestive upsets, then jump right in with spices! Like any other new food, please follow the "4 day wait rule" when introducing spices and herbs. As always, please discuss the introduction and use of herbs and spices with your baby's pediatrician.

Don't forget, if you are a breastfeeding Mom, your little one is already tasting herbs and spices. Herb and spice flavors are transferred through breast milk, helping create and develop a taste for non-bland foods.

What Types of Spices and Herbs Can I Add to Baby's Food?

Often when we think of adding something to the foods we feed are older kiddos, sugar and/or salt may be the first items to come to mind. Why is that we as parents may seldom think about adding herbs and spices to our kids food and to our baby's food?

Fresh or dried, the types of herbs and spices you may add to baby's foods is entirely up to you. I would recommend that you use all the spices and herbs that are typically used when cooking foods for the "big kids". Using spices and herbs in your baby's foods is a great way to offer interesting flavors without the use of sugar or salt. While it is never recommended to add sugar or salt to baby's food, we always advocate adding some things to "spice up" or flavor your baby's food. Here are a few great herbs and spices to try:

vanilla *
pepper
garlic - minced or powdered
basil
rosemary
dill
oregano
lemon zest
ginger
cinnamon
mint
nutmeg
anise
curry powder (yes, you may offer your older infant a dash of curry powder in her foods. You do need to watch for any reactions as some components of curry or even chili powder may give baby a rash)

The spices noted above can be lovely additions to your baby's foods. If your family meals include a lot of herbs and spices then Introducing baby to spices that the family typically cooks with is important. Adding these flavorful extras does not have to wait until your little one has reached toddlerhood. BONUS! Introduction of spices early and often may one day find you thinking, "Wow, we have never used salt or sugar in any or our kid(s)' foods!". Imagine raising a child that is not reliant on artificial sweeteners to entice the appetite and please the tastebuds.

Spiced Up Baby Food Creations - a few examples

Try these spicy mixtures and put some baby zing into those everyday foods for baby:

Fruits:

Apple(Sauce): use cinnamon, nutmeg, allspice, vanilla, ginger

Pears: use ginger, cinnamon, a drip of vanilla or even mint

Bananas: use cinnamon, ginger, allspice, vanilla

Dairy:

Plain Yogurt : use with mint, cinnamon, nutmeg, vanilla, ginger, allspice, cardamom

Vegetables:

Sweet potato: use with nutmeg, cinnamon and/or cardamom

Pumpkin: use with cinnamon, nutmeg, ginger and dash of vanilla

Carrots: use with basil & garlic - baked cinnamon carrots are yummy too.

Green beans: use with garlic powder

Mashed potatoes(white) : use with dill weed or garlic

Winter Squash (acorn, hubbard, butternut etc.): use with cinnamon, nutmeg, allspice, ginger

Cereals/Grains:

Pasta: use oregano, garlic, basil

Oatmeal or other cereals: use fruits, cinnamon & nutmeg, dash of vanilla

Rice (sweet) with cinnamon, nutmeg, dash of vanilla, cardamom, ginger
Quinoa (sweet): use cinnamon, nutmeg, dash of vanilla, cardamom, ginger for sweet

Quinoa (savory): use garlic powder, pepper, onion powder, basil, oregano and others

Meats:

Chicken/Turkey with cinnamon and/or coriander

Chicken/Turkey with garlic powder and basil

Chicken/Turkey with lemon zest and pepper

Chicken/Turkey with basil & oregano

Chicken/Turkey with garlic and pepper
Chicken/Turkey with sage, rosemary and thyme

Beef with garlic and pepper

Beef with onion powder and pepper

Beef with Orange Zest

Peach Coconut Banana Bread

adapted by me: from the baker upstairs

Ingredients

• 1 cup sugar (coconut sugar-I wonder if you could use less since the peaches and bananas have their own sweetness.
• 2 tablespoons butter, melted
• 1 egg
• 3/4 cup milk (or non dairy milk) 
• 3 cups flour (Pamelas gluten free flour mix) 
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup mashed bananas
• 1 cup peaches, diced small
• 1/2 cup shredded coconut

Instructions

1. Preheat oven to 350. Prepare a loaf pan or 4 mini loaf tins by spraying with cooking spray.
2. In a large bowl or the bowl of a stand mixer, mix together sugar, butter, and egg, then stir in milk.
3. Add flour, baking powder, and salt, and stir until just combined.
4. Gently fold in bananas, peaches, and coconut, sprinkling a teaspoon or two of the coconut on top of the loaf/loaves.
5. Bake 50-60 minutes for a full loaf, or 30-35 minutes for mini loaves. Loaves are done when slightly golden on top and when a toothpick inserted comes out clean.

PALEO BROCCOLI SALAD



http://cookeatpaleo.com

a variation of one our family enjoys...

INGREDIENTS

• 1/4 cup red onion, diced
• 2 tablespoons organic apple cider vinegar
• 1/2 cup mayonnaise
• 1 head broccoli, cut into bite size florets
• 8 slices bacon, cooked crisp and crumbled
• 1/2 cup golden raisins
• 1/4 cup chopped walnuts
• sea salt and fresh ground pepper to taste

INSTRUCTIONS

1. Combine onions, vinegar and a good pinch of salt in bottom of large bowl. Stir in mayonnaise.
2. Add remaining ingredients and toss. Season with salt and pepper to taste.

Lexi’s Clean Kitchen, Sea Salt Chocolate Cheesecake Truffles

Ingredients

Cheesecake Truffle Filling
• 2 cups raw cashews, soaked overnight
• 2 tbsp raw honey or pure maple syrup, more as desired
• 1/8 tsp Himalayan sea salt
Everything else
• 1/2 cup dark chocolate, melted
• 1/2 tsp coarse Himalayan sea salt

Instructions

1. Soak cashews in water overnight
2. In the morning, drain water and rinse cashews
3. Transfer cashews to high-speed blender and add your sweetener and salt
4. Blend until smooth (taste and add sweetness as desired)
5. Line a baking sheet with parchment paper (or use a mini donut pan)
6. Roll cheesecake filling into balls and place in donut pan or on parchment paper
7. Place in freezer for 30 minutes
8. Once hardened, melt chocolate and carefully dip cheesecake balls into chocolate
9. Set them on parchment paper; sprinkle with coarse sea salt and place in refrigerator
10. Store in refrigerator or freezer

PALEO CHOCOLATE CUT-OUT COOKIES

2 cups (224 g) blanched almond flour (I use either nuts.com or Honeyville)

6 tablespoons (30 g) unsweetened cocoa powder (preferably Dutch-processed, but natural will work as well)

1/4 cup (30 g) tapioca starch/flour (I only recommend buying this ingredient from nuts.com or Authentic Foods)

1 tablespoon (8 g) coconut flour

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup (80 g) coconut sugar, ground fine in a blender or food processor

4 tablespoons (48 g) organic vegetable shortening (I use Spectrum brand), melted and cooled

1 tablespoon (14 g) virgin coconut oil, melted and cooled

1 egg (60 g, out of shell) at room temperature, beaten

PALEO CHOCOLATE 7-MINUTE FROSTING
1/4 teaspoon (about 1 g) unflavored gelatin granules, to be bloomed in 1 1/2 teaspoons lukewarm water

3 egg whites (90 g)

1 cup (160 g) coconut sugar, ground fine in a blender or food processor

1 tablespoon lukewarm water

2 tablespoons (10 g) unsweetened cocoa powder (Dutch-processed or natural)

Directions

• Preheat your oven to 300°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
• Make the cookie dough. Place all of the ingredients for the cookies in a food processor in the order in which they are listed, and pulse until a dough forms. The dough will be soft and kind of oily. Turn out the dough onto a piece of plastic wrap, divide into two equal pieces and wrap each tightly. Place the dough in the refrigerator to chill for about 10 minutes.
• Shape and bake the cookies. Remove one piece of dough from the refrigerator, unwrap and roll out between two sheets of unbleached parchment paper until it is a bit more than 1/8-inch thick. With a 2 1/2-inch round cookie cutter, cut out rounds of dough. Place the rounds about 1 inch apart from one another on a prepared baking sheet and place the baking sheet in the freezer to chill for about 5 minutes (or the refrigerator for about 10 minutes) or until firm. If you find that it is difficult to work with the dough at any point, including difficulty removing the cut-outs to the baking sheet, simply chill the dough and it will become much easier to work with. Once the cut-outs are firm, place in the center of the preheated oven and bake until firm to the touch (about 15 minutes). If the cookies begin to smell nutty, take them out as they are about to burn. Allow to cool completely on the baking sheet.
• Make the filling. While the cookies are cooling, make the frosting. In the bowl of your stand mixer or a large bowl to be used with a handheld mixer, place the gelatin and bloom it in the 1 1/2 teaspoons water. In a medium-size, heat-safe bowl, place the egg whites, 1 tablespoon water and the 1 cup finely ground coconut sugar, and whisk to combine well. Place the bowl over a pot of simmering water and clip a candy thermometer to the side of the bowl, making sure the tip of the thermometer is in the liquid and not on the bottom of the bowl or you will get an inaccurate reading. The bowl should be just above the simmering (but not boiling water) without touching it. Cook the sugar mixture, stirring occasionally, until it reaches 160°F. Remove the bowl from the heat, and pour the mixture into the bowl of the stand mixer or large bowl with the bloomed gelatin. Beat with the whisk attachment for about 7 minutes or until the mixture is about tripled in size, thick and glossy. It will be a pale brown color because of the color of the sugar. Add the cocoa powder, and beat until combined and once again glossy.
• Assemble the cookies. Once the cookies are cool, place the frosting in a pastry bag fitted with a large plain piping tip (or just a large zip-top bag with the tip cut off), and pipe a dollop of the frosting on half of the cookies. Allow the frosting to set for a minute or so until topping with the remaining cookies to make a sandwich. The filling will be set in about 10 minutes.

Paleo Mayonnaise Prep time:  5 mins        Cook time: 0 mins        Servings: 1 1/4 cups

Ingredients:- 1 egg yolk (from a large egg), room temperature
- 1 Tbsp. fresh squeezed lemon juice or apple cider vinegar
- 1/2 tsp. sea salt
- 1 cup light tasting olive oil  (make sure it is light and not extra-virgin!) extra virgin, 1/2 coconut 1/2 olive oil will work...it is taste preference


Directions:

USING A FOOD PROCESSOR (can also do a blender)
1. Add your egg yolk, lemon and sea salt to the food processor and blend for about 20 seconds.
2. Keeping the food processor running, slowly, drop by drop, start adding in your oil. One drop at a time. ONE DROP! (or a very very tiny stream of oil poured slowly) The mixture will start to thicken and get creamy. Once you have ever so slowly added about 1/4 cup of the oil, and  you have a nice thick mixture, you can begin to add the oil a little faster.
3. Voila! You have made your own mayonnaise! If not using right away, place in a sealed container and store in the refrigerator.

Note: This only lasts for a few days in the fridge, and tastes best when freshly made, so I usually only make it in small batches and use it the same day.

Note: If you do not have lemon juice, vinegar works just as well as a substitute. 

PALEO FISH STICKS

http://www.paleocupboard.com

Ingredients:
- 1 pound fresh cod
- 2 large eggs
- 1 1/2 cups almond flour (I use Honeyville brand)
- 1/2 cup arrowroot powder- 
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. paprika
- 3-4 Tbsp. lard/bacon fat or tallow



Directions:1. Rinse the cod and pat dry with paper towels. Cut into sticks that are about 1/2" wide and 4" long
2. Place the 2 eggs in a medium sized bowl and whisk. Place the almond flour, arrowroot powder, sea salt, black pepper and paprika into another medium sized bowl and stir to combine.
3. Dip the cod pieces into the whisked eggs and then into the almond flour mixture, making sure the sticks are well coated on all sides. Place the coated sticks on a wire cooling rack while you continue to coat the rest.
4. Place the lard or tallow in a large skillet over medium-high heat. Allow the fat to heat up and then add half of the sticks to the pan, making sure they are not touching. Cook for 2-3 minutes on each side or until they are golden brown. Transfer to a plate covered in a paper towel and cook the second half of the fish sticks.
5. Serve with your favorite paleo ketchup,  tartar sauce and lemon wedges and enjoy!

If you want to bake them instead of fry them you can place the fish sticks on a greased baking pan, making sure they are not touching, and bake at 400F for 10-15 minutes or until golden brown, flipping halfway through. Just want to make sure they get crispy but don't burn.

Paleo /Corn Free baking powder

 Combine 1 part baking soda + 2 parts cream of tartar + 1/2 part arrowroot or tapioca starch/flour.

Monkey’s Lunch Eskimo Pies

 by ThePaleoMom

Ingredients (Banana-Almond “Ice Cream”):

• 3 ridiculously ripe (like you’re about to throw them out ripe) bananas
• 3/4 cup smooth almond butter ( can use any nut butter or sunflower butter (nut free) ) 

1. For best consistency, blend bananas and almond butter together with an immersion blender.  For more fun with your kids, mash it all together with a fork until it’s as smooth as you can get it.
2. Spoon into popsicle molds.  Stick in the sticks and put it in the freezer until frozen (about 3-4 hours)

Ingredients (Chocolate Magic Shell):

• 6 oz Bittersweet Chocolate 
• ½ cup Extra Virgin Coconut Oil

1.  Melt chocolate and coconut oil in a small saucepot over low heat or in the microwave on medium power.  Stir well.  Let cool (depending on your room temperature, it may stay liquidy).
2. Store in a glass mason jar at room temperature (it will keep for up to several months).

Assembly:

1. If your magic shell solidified during storage, gently reheat (about 30 seconds in the microwave is perfect in my house).
2. Remove a popsicle from the mold (running hot water on the outside is helpful with this).
3. Dip the popsicle in the magic shell.  Remove and hold over the magic shell while it drips (or immediately roll is some chopped nuts).  For a thicker chocolate shell, redip after the first dip solidifies.  Enjoy immediately!

I have been experimenting with this flour, it is gluten free but it is not Paleo so it is for special treats. 

Artisan Flour Blend

Delicious scratch baking will be back in your life! This flour blend has no dairy, no nuts, no salt, no leavening, no corn and no soy. It will work perfectly in most of your traditional recipes or with subtle tweaking such as adding more liquid. Now you can bake like you used to!

For recipes to make with this mix, see all of our Artisan Flour Blend Recipes.

Will be available in stores and on Amazon soon! Ask your local store for Pamela’s new mixes: download the flyer, print it out and bring it in!

Helpful Hints:

• The Artisan Flour Blend will work in most recipes as a replacement for wheat flour.
• Due to the subtle flavor of our Artisan Flour, seasoning and herbs will elevate the taste when making gravy, or coating meats and poultry.
• Batters may thicken as they sit and may require water to thin.
• For yeast breads, we suggest using 1 tsp dry yeast per cup of Artisan Flour. Additional water will most likely be needed. Add water until dough is a sticky batter similar to banana bread. For a taller loaf, use a parchment collar at least 3 to 5 inches above the edge around the interior of the bread pan.

Ingredients: Brown Rice Flour, Tapioca Starch, White Rice Flour, Potato Starch, Sorghum Flour, Arrowroot Starch, Guar Gum, Sweet Rice Flour, Rice Bran. Allergens: None. Produced on equipment that also makes products containing tree nuts, soy, eggs, and milk. For more information, see our Allergy Chart. Click for Nutrition Facts go to their website for this info-  http://www.pamelasproducts.com/products/baking-mixes/artisan-flour-blend/