Cream of Mushroom & Sweet Potato Soup

I had some mushrooms and a half of a baked sweet potato in the fridge and needed to use up the last of a can of coconut milk so I thought I'd see what I could make out of it... this is NOTHING like the mushroom soup you'll get from a can! Makes about 2 cups of soup (I think)

Since I rarely measure unless it's necessary, these are approximate portions.

Saute 1 clove minced fresh garlic and 1/4 cup chopped onion in about 1 Tblsp coconut oil until onion is almost translucent.
Cube the sweet potato (abut 1/2 of a baked sweet potato) into cubes. If you don't use a baked sweet potato, just cube it up and saute it with the onion & garlic.
Toss in about 1/2 cup sliced mushrooms and continue to saute for about 2 minutes.
Add 1/2 cup coconut milk, 1/4 cup water, a pinch of  sea salt, fresh ground pepper, and 1/4 tsp paprika.
I added about 1 tsp Frank's hot sauce... I love the extra kick... I mashed up some of the sweet potato to give it a creamy consistency.
Continue to cook over medium heat, stirring constantly until soup is at a steady simmer.

I enjoyed this one so much I was glad my daughter declined the spoonful I offered her... more for me! ;)

Paleo Pudding

Well, I've been slacking! Time to come back :)
I made what I'm calling Paleo Pudding
2 bananas
1 avocado
¼ cup pineapple juice (or a splash of lemon juice)
½ cup coconut milk (coconut butter would be better if you can find it)
Put all of the ingredients in a blender and mix together until creamy
Feel free to throw in frozen fruits, cocoa powder, almond butter, unsweetened coconut flakes, nuts, or whatever you can imagine, just keep it paleo... you want to play with flavors.
Trickiest part of this one is not slicing your tongue on the blender blades trying to lick them clean - ;)

Coco-Mocha Truffles

I altered a recipe that I found in an All American cookbook and "taste tested" them on my co-workers. (I thought they were wonderful, but had to make sure since I'm part Norwegian and have been told our taste buds are "off") Since my co-workers keep asking me to bring more and tell me they love my balls, I thought it was safe to share the recipe...
**forgive the photo - I had to snap it with my phone**

2 cups ground pecans
36 dates, ground up
1/2 cup coconut butter
1/2 cup shredded unsweetened coconut
1 Tblsp agave nectar
1/4 cup strong black coffee
1/4 cup unsweetened cocoa powder
1 tsp vanilla

Mix thoroughly in food processor or by hand then roll into bite size balls. Roll balls in additional unsweetened coconut, and enjoy!

Pork Loin Chops with Apples

Made these for dinner and my husband, who is... or should I say WAS... not a fan of pork chops asked for seconds!

• 4 boneless pork loin chops - 3/4 inch
• Salt and pepper to taste
• 1 tbsp. grapeseed oil
• 2 apples, peeled, cored and sliced
• 3 cloves garlic, sliced or minced
• 1/4 c. dry white wine
• 1/3 c. chicken or pork broth (My pork chops were not boneless so I deboned them then boiled the bones with 1/4 onion, 2 carrots, 2 celery stalks and 1/2 tsp

Heat the oil in a skillet large enough to hold chops and apples (when they are added) in a single layer. Add the chops and garlic to the skillet and brown well on both sides. Push the chops to the side and add the apples in one layer. Cook for about 15 minutes, turning frequently to brown and cook evenly. Remove chops and apples to a warm serving dish. Pour the fat from the skillet. Add the wine, stirring to dissolve browned particles. Add broth and simmer to a sauce-like consistency. Pour sauce over chops and apples. Yield: 4 servings.

Chocolate Coconut Macaroons

I made these delightful little treats for my friend Abby's baby shower. They are the sin-free cure for a sweet/chocolate craving!

Chocolate Coconut Macaroons*

Makes 24 highly sweet cookies!

• 1-1/2 cups blanched almond flour
• 1/2 tsp. sea salt
• 2 cups unsweetened shredded coconut
• 1/4 cup unsweetened cocoa powder
• 3 egg whites
• 1 cup agave nectar

Preheat the oven to 350° F. Line 2 large baking sheets with parchment paper.

In a large bowl, combine the almond four, salt, coconut, and cocoa powder. In a medium bowl, whisk the egg whites to stiff peaks with a handheld mixer. Blend in the agave nectar. Fold the wet ingredients into the almond flour mixture. Spoon the dough 1 tablespoon at a time onto the prepared baking sheets, leaving 2 inches between each macaroon.

Bake for 15 to 20 minutes, until golden around the edges.* Let the cookies cool on the baking sheets for 30 minutes, then serve.

*Recipe from The Gluten-Free Almond Flour Cookbook
**since these are chocolate I couldn't tell if they were "golden around the edges" so I just baked them until the edges looked a little dry.

Chicken with Sicilian-Style Pesto

I made this for dinner tonight and was pleasantly surprised to find it tastes very much of Chicken Parmesan! There are three parts to this recipe, each part a different color to help avoid confusion.

Here's what I will call Chicken with Sicilian-Style Pesto - I hope you enjoy every bite!

Mix together:

• 2 Tblsp. extra virgin olive oil
• 1/2 tsp. dehydrated onion
  
• 1/4 tsp. garlic powder
• dash cayenne powder
• 1/8 tsp. dehydrated orange peel
• 1/8 tsp. dehydrated red bell pepper

Marinade 4 chicken breasts in spice mix for 30 min. then cook over hot grill until no longer pink in the center. Preheat oven to 300 degrees while chicken is grilling then transfer cooked chicken to baking dish. Spoon about 1/3 cup pesto over each chicken breast and place in oven for 10-12 minutes.

sicilian-style pesto:

• 5.8 oz jar organic oil-packed sun-dried tomatoes
• 2 clove garlic, peeled
• 1/2 cup raw pine nuts
• 1 tablespoon coconut oil
• 2 green onions, whites only, chopped very fine
• 1 tsp. Natural Directions Lemon Pepper Seasoning
• 1/2 teaspoon dried oregano
• 1/4 cup white white wine 
• 1/2 cup fresh basil (about 15 leaves), chopped
• 1/2 cup parsley, chopped
• 1/2 cup celery leaf, chopped

Prepare the pesto (this can be done while chicken is grilling, just don't forget to watch the chicken too!)

1. Put the sun-dried tomatoes with the olive oil in the blender with the garlic, almonds, and 1 cup of hot tap water.
2. Blend on high until the ingredients have combined into a chunky sauce, about 1 minute.
3. Heat coconut oil in medium sauce pan
4. Saute onions with lemon pepper, oregano, and white wine for 1 minute
5. Add pesto from blender and mix well with wine sauce
6. Add remaining ingredients and warm through.

zucchini "noodles"

• 2 Tblsp coconut oil
• 2 zucchinis shaved into strips with a vegetable peeler
• 1/8 tsp. garlic powder
• 1/8 tsp. onion powder
• 1/4 c. pesto sauce

Heat coconut oil in medium skillet. Add Zucchini, garlic and onion powder. Saute until zucchini is tender. Add pesto sauce and transfer 1/4 of the noodles to dinner plate. Top with a warm chicken and enjoy!

(try not to lick the plate clean)

Chicken & Walnuts in Plum Sauce

1 c. walnut halves (leave them as halves or chop very coarse)
1 beaten egg white
1 tbsp. grapeseed oil
1/8 tsp. xanthan gum
6 chicken thighs, boned, cut into 1/2" pieces (if you prefer use about 1 lb chicken breast)
1/2 c grapeseed oil
1/4 c. paleo plum sauce
1 (1") piece ginger, chopped
1 tbsp. honey
2 tblsp. fish sauce
1 tsp. sesame oil
2 green onions, finely chopped

• Pour boiling water over walnuts, let stand 5 minutes. Drain and pat dry.
• Combine egg with 1 tablespoon oil and xantan gum in small bowl. Add chicken pieces and toss gently to coat.
• Heat 1/2 cup oil in wok over medium heat. Add walnuts and fry until golden, about 45 seconds. Remove with slotted spoon and drain on paper towels.
• Add chicken to wok and fry until golden brown, 3-4 minutes. Drain. Pour off all but thin film of oil. Return pan to heat.
• Add plum sauce, ginger, honey, fish sauce, sesame oil and stir until combined. Reduce heat and simmer, stirring constantly until sauce begins to thicken, about 1-2 minutes.
• Add chicken and walnuts; mix thoroughly with sauce. Transfer to heated platter and garnish with green onion.