Thursday, February 28, 2013

I'ts the most wonderful time of the year....

OK not really, but now that I have your attention, its a pretty good time of the year.

Its the time when my  favorite PDX dining guides come out. Portland Monthly Magazine's Cheap Eats and The Willamette Week Cheap Eats 2013.

The great things about these is they list plenty of Portland places where you can eat for under $10. Living in Portland there are sooooooo many restaurants, they pop up all the time and its hard to eat your way through all of them without breaking the bank. 

Some of the ones I am really exited to try are:
24th  & Meatballs (yup - gluten free options! )
Bollywood Theatre
Cafe Hibiscus
Boke Bowl
Trigger (going this weekend!)
Pine Shed Ribs

And a couple places on the list I have dined at, which I highly recommend:
Dwarka Indian Cuisine
Fire on the Mountain
Little Big Burger
Por Que No
Blue Star Donuts (my sister loves them, I am not able to partake though)

What are your favorite cheap eat restaurants?

Wednesday, February 27, 2013

Cabbage crunch!

Adapted from Whole Foods cabbage crunch sesame salad

2 (10oz)  bags shredded cabbage (Got these from Trader Joe's, makes this salad even easier!)
4 green onions, chopped
1/4 c olive oil
1/8 c apple cider vinegar
1 tsp honey
Salt to taste

Mix the cabbage & onions together.
Whisk the oil, vinegar & honey together. Dress the cabbage mix with the dressing and chill for 30 minutes.
When ready to serve add a sprinkling of raw almonds.

This is a great salad- we had it for dinner and then lunch the following day, it stayed crunchy, and is a great alternative to coleslaw and a good way to get in some greens. Yum yum!

Thursday, February 21, 2013

Almond Joy Paleo Cookies

I have made this recipe from Oh Hopscotch before and my latest batch is pretty amazing. 

So using her recipe as a jumping off point I decided to make some Almond Joy cookies.

For ½ a batch – about 18 cookies
1 cup almond flour (blanched, not almond meal)
1 cup shredded unsweetened coconut
¼ tsp baking soda
6 tbsp salted Kerry gold butter, room temp
3 tbsp maple syrup
1 tsp almond extract (almond extract is pretty strong compared to vanilla extract)
1 tbsp half and half or coconut milk
½ cup extra dark chocolate chips

Mix together the wet ingredients and then add in the dry. Fold in the chocolate chips. Place on parchment and bake in a 350-degree oven for 12-15 minutes depending on the size of the cookies (I used a tablespoon to measure mine out) until they are set and just starting to brown around the edges. Cool on a wire rack. 

Tuesday, February 19, 2013

Breaking up is hard to do....

I have been an avid wearer of Dansko clogs for years, but yesterday was my last straw. I was walking the dogs and half way through I did something I like to call the dansko roll. Basically something about the shape of the clog makes it incredibly easy to roll your ankle. I know its just not my klutziness although as it has happened to me many times it has also happened to people I know who wear Danskos. Although I have been able to recover pretty quick and continued to wear them. Well yesterday is the last time I'll be wearing them . I hurt my foot so bad that I had to ice it down and a day later can barely limp along and put any pressure on that foot.

So long Danskos! I'll miss you, but I won't miss the injuries you cause. See how swollen my foot is? :(

Thursday, February 14, 2013

Vanilla Bean Paleo Mini Cupcakes

I was craving something sweet so wanted to make these cupcakes from Comfy belly.  You could even add some red dye to make them Valentines Day appropriate. 

I added my own cream cheese vanilla bean frosting to finish them up. They aren't overly sweet, gluten free and if enjoyed occasionally would be ok for paleo(if you are eating dairy) 

Made 24 mini cupcakes
•    1/2 cup of coconut flour
•    1/4 teaspoon of baking soda
•    1/4 teaspoon of sea salt
•    4 eggs
•    1/3 cup of coconut oil or butter
•    1/3 cup grade B maple syrup
•    1 tablespoon of vanilla extract
•    seeds from a vanilla bean 

1. Preheat your oven to 350°F/175°C.
For the cupcakes, combine all the dry in ingredients and blend well
Add the wet ingredients to the dry ingredients and use a mixer to blend. Add the vanilla beans and blend well.
2. Fill cupcake liners about 3/4 of the way with batter.
Bake for about 15 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
3. Cool 

6oz cream cheese softened
2 tbsp grassfed butter
3 tbsp coconut sugar
1 tsp vanilla extract
1 vanilla bean

Cut your vanilla bean down the length of the bean. Flip your knife to the dull edge and carefully strip the bean of all its little tasty seeds. 
Mix together all ingredients using  a stand or hand mixer until smooth. 

Once your cupcakes are cool, frost then eat! 

Sunday, February 10, 2013

Paleo Banana Coconut Bread

I have been experimenting with banana bread recipes, sometimes you just get sick of having eggs in the morning, and I think this one is pretty tasty. 

2 tablespoons of coconut oil, melted
3 eggs
2-3 ripe bananas (about 1 cup mashed)
2 tbsp grade B maple syrup
¾  teaspoon of baking soda
½  teaspoon of sea salt
¼ c shredded unsweetened coconut
¾ c almond flour
¼ c coconut flour

I blended the wet ingredients in the blender, then added the dry ingredients one by one ending with the coconut flour

Bake for 30-40 minutes at 350 or until a toothpick comes out clean.

Serve with coconut butter or grass-fed butter, Kerry gold is a favorite of mine.


Thursday, February 7, 2013

Bacon Wrapped Chicken Thighs

Usually I am not the biggest fan of chicken thighs, but since we are doing paleo and trying out new cuts  of meat, I wanted to give the chicken thigh another opportunity to win me over.

Adapted from Practical Paleo Smokey Chicken Thighs

Seasoning Mix:
1/4 tsp chipotle pepper powder
1/8 tsp clove powder (I know this seems weird, but I promise its good)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp sweet paprika
1/4 tsp fresh ground cracked pepper
2 tsp sea salt

5 chicken thighs
1 package of bacon (Trader Joe's brand of apple smoked is gluten free)

Preheat oven to 375.

Mix together your spices and sprinkle chicken thighs with mix. Wrap chicken thighs in bacon.

Bake until juices run clear, and internal temp reaches 165, about 40 minutes.

Enjoy with some dijon mustard! I served ours with sweet potato fries. MMMMM.

*Ok actually there is one chicken thigh recipe I absolutely adore and my aunt makes it, I think I will make it in a few weeks and post the recipe because it is sooooo good I just have to share it. In the meantime, this recipe will have to tide you over.

Sunday, February 3, 2013

Paleo Taco Pizza

Since going gluten free getting pizza just wasn't the same, for a long time there wasn't anything that tasted good, then a few places close to us came up with some pretty yummy recipes, and my pizza addiction came back.

Before that happened I made cauliflower crust pizza, which even my husband really liked. Now that we are paleo no more pizzacato gluten free crusts!

I love this recipe for pizza and usually I'll make Hawaiian but tonight I was really in the mood for taco pizza.

1 recipe cauliflower crust pizza
1lb grassfed beef
Taco seasoning
Pepperjack cheese
Tomato sauce

Brown the meat and add the taco seasoning, cook until browned.
Make the cauliflower crust. While its cooking get your toppings ready, dice your onion, tomato and avocado. Shred the lettuce. I cooked the onion and roasted the tomatoes in the cast iron pan.

Once the crust is done its time to assemble. Sauce the pizza, top with the beef, onion, tomatoes and cheese.

Broil until the cheese is melted. Once it's nice and melty and just starting to brown remove from the oven.

Top with shredded lettuce, avocado and sour cream if you want.
I found a really yummy grassfed sour cream at 
new seasons.
Slice and enjoy! You are going to need to eat this with a knife and fork, it tastes just like taco pizza, but it definitely can't be picked up like regular pizza.