Pizza buns

I've made this recipe once before but I didn't get a chance then to put it on the blog. Second time around they're just as tasty and I was surprised (once again) about how easy they actually are to make. The recipe is from undervarttak.se.

Ingredients
makes about 12 buns

For the dough
300 ml almond flour
5 tbsp psyllium husk
2 tsp baking powder
1 tsp sea salt
3 egg whites
250 ml boiling water

Toppings (you can obviously alternate this with whatever you fancy)
300 ml crushed tomatoes or passata
125 g bacon
1 bunch of basil
1 egg
oregano

Preheat the oven to 175 degrees.
Combine all the dry ingredients for the dough in a large bowl. Separate the eggs and pour the egg whites into the bowl. Whisk together with an electric whisk. Add the water slowly and be mindful not to add too much water so the dough gets runny (depending on how big your eggs are you might not need to add all of the water). Mix together until it forms a dough. Kneed it to a big lump and put it on a sheet of baking paper. Put another sheet of baking paper on top and use a rolling pin to make a rectangle which is a few millimeters thick.
Pull away the top layer of baking paper and you can now add your tomatoes. I added some cheese on top of the tomatoes but if you want to make it completely Paleo, just leave that out. Sprinkle some oregano on top. Cut the bacon to smaller pieces and sprinkle these on top. Add the basil leaves and then roll the dough lengthwise to form a roll. Cut the roll in about 2 cm thick pieces and put them on a greased muffin tray. Whisk the egg and brush the buns before putting them in the oven for about 45 minutes. Now you have a delicious treat to bring to picnics or to the beach.

Smoked salmon and veggie frittata

It's been a while since I've posted anything. I've been a bit preoccupied with a little man that arrived in the beginning of August. I haven't really had time to make that many new things and the ones that I have made I haven't really had time to post about. Anyway, hopefully I'll have a little bit more time in the future to both cook, bake and post some recipes.

We had some smoked salmon in the fridge and I was thinking about what I could do with it other than have it for breakfast. So I decided to make a frittata for dinner. Result: delicious. Unfortunately I didn't manage to take a picture of it though. Next time :)

Ingredients
serves 3-4
8 eggs
100-150 g smoked salmon, diced
1 small red onion, halved and thinly sliced
½ red capsicum, thinly sliced
1 carrot, thinly sliced
1 boiled potato, sliced
2 tbsp chopped fresh dill
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

Preheat oven to 180° Celsius. Sauté onion, capsicum and carrot in butter. Whisk eggs in a large bowl, add the salmon, cooked veggies, garlic powder, onion powder, dill, salt and pepper. Pour the mixture into a oven proof frying pan (or greased glass baking dish) and press down the potato slices. Bake for 20-30 minutes or until middle of frittata is completely cooked through. Serve with a salad and some sour cream.

Paleo barbecue sauce

I wanted to make some pulled pork and most recipes had barbecue sauce in them so I decided to find a good recipe and make some sauce myself. Civilized caveman had a good recipe and I had all the ingredients at home. I only put in the chunks of the pineapple and not the juice since I wanted to save that for a drink later.

Ingredients
makes about 500 ml
1½ tomatoes, diced
½ onion, diced
2 garlic cloves, diced
250-300 g tomato paste
120 ml beef stock
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
½ tbsp olive oil
1 tbsp paprika powder
½ tsp sea salt
½-1 tsp cayenne pepper (all depending on how hot you want it)
230 g can of diced pineapple (without added sugar and other additives)

Combine all ingredients in a medium sized pot and place it over medium heat while stirring frequently. Once the sauce starts to boil, reduce the heat to low. Cover and let it simmer for about 1 hour. Make sure to check it and stir it every now and again so that it doesn't burn. Once the simmering is done, place the sauce in a blender, food processor or use a hand mixer (this is what I did) and run until you have a smooth consistency.

Slow cooker shredded chicken

Making dishes in a slow cooker is so easy. You just put everything in and let it do it's thing while you go ahead with your day as usual. You barely have to check it during the time at all. And the result for this dish was great; so happy with it. Thank you LivingLovingPaleo!

Ingredients

serves 3-4

about 900 g boneless, skinless chicken thighs

1 medium onion, diced

1 capsicum, diced

2 medium tomatoes, diced (about 240 ml)

6 garlic cloves, crushed

3 tbsp chili powder

2 tbsp cumin

1 tsp paprika

½ tsp garlic powder

¼ tsp cayenne pepper

2 tsp salt

2 tsp pepper

Add all of the ingredients to your slow cooker and stir well. Cook on low for 6-8 hours. Shred the chicken with two forks.

I served ours with some sweet potato chips, coleslaw, cucumber, guacamole and ranch dressing.

Banana bread with chia seeds

Got in the mood to bake something easy and delicious yesterday and found this recipe. It turned out that I had all the ingredients at home so I decided to start baking. It turned out extremely well.

Ingredients
makes 1 loaf/serves 12
400 g ripe banana (about 3 bananas)
6 eggs
4-6 fresh pitted dates (depending on size)
1 tsp vanilla bean paste
60 ml coconut oil
½ tsp ground cinnamon
2 tsp baking powder
120 ml coconut flour
60 ml chia seed
2 tbsp protein powder - optional

Preheat your oven to 150 degrees Celsius.
Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder in a food processor and blend until creamy and combined. Add the coconut flour and chia seeds and mix through.
Rest for about 10 minutes to allow the chia seeds and coconut flour to expand.
Lightly oil one loaf tin and line with baking paper.
Add the batter to the tin. Decorate with some shredded coconut and a sprinkle of cinnamon.
Bake for about 50-55 minutes or until a skewer inserted into the centre will come out dry.

Fish and tomato soup

This recipe is from a Swedish website tasteline.se. The original recipe has saffron in it but I'm not a huge fan of saffron so I skipped that and added some other ingredients as well. I was very happy with the result.

Ingredients
serves 4
2 red onions
3-4 garlic cloves
½ red chili
2 carrots
1 capsicum
4 broccolini stalks
500 ml tomato passata
200 ml stock (I used beef because that's what I had at home)
400 ml water
1 bay leaf
400-500 g fish (I used 200 g salmon and 250 g white fish)
salt and pepper to taste
cayenne pepper to taste

Slice the carrots and cut the capsicum and broccolini into bite-size pieces. Put aside for now.
Chop the onion and finely chop the garlic and chili. Heat up a large pot over medium heat and add some grease (I used ghee). Fry the onion, garlic and chili for a couple of minutes. Add the other veggies together with the passata, stock, water and bay leaf. Bring to a boil and let it simmer for about 15 minutes.
Cut the fish into smaller pieces and add this to the soup. Let it simmer for another 5 minutes or until the fish is cooked through. Season with salt, pepper and cayenne.

Chicken and bacon rice bowl

This recipe was very simple and quick for a weekday dinner. I found it on Paleomg.

Ingredients
serves 3-4
4 rashes of bacon, cut into smaller pieces
2 garlic cloves, finely chopped
1 onion, finely chopped
4 chicken thigh fillets, skinless and boneless, chopped to bit-size pieces
3 tomatoes, finely chopped
1 small head of cauliflower, grated
½ tsp chili powder
½ tsp red pepper flakes
salt and pepper to taste
avocado and spring onion to serve

Add pieces of bacon to a pot over medium heat and cook until crispy then remove and set aside on paper towel. Leave behind the bacon grease to cook the rest in.
Add garlic cloves, onion and chicken. Sprinkle with a bit of salt. Cook until chicken is almost cooked through. Then add your chopped tomatoes and cauliflower. Mix well. Add a good amount of salt then add chili powder and red pepper flakes. Mix well, place heat to medium-low and let simmer for about 10 minutes. When done simmering, mix in bacon pieces into the rice mixture.
Place in bowl, garnish with a bit of salt and pepper, avocado and spring onions.

Almond macaron

I had a craving for French macarons today but it's not something that we just have at home so I decided to make some myself and I also had a couple of egg whites in the fridge from making mayonnaise the other day that I wanted to do something with. Found this Paleo friendly recipe and gave it a go. I only made the top parts and no filling, but they are yummy to eat just as they are. I'm sure you can make them a bit prettier than mine as well I guess.

Ingredients
makes about 15

300 ml almond flour

1/8 tsp ground cinnamon

1 tsp lemon zest

2 egg whites

60 ml raw honey (I used rice malt syrup)

1 tsp lemon juice

Preheat oven to 120 degrees Celsius.

Mix cinnamon and lemon zest in a medium bowl.

Add honey and lemon juice and stir vigorously to blend thoroughly.

Beat egg whites and fold in to the mixture.

Add almond flour and mix thoroughly but carefully.

Line an oven tray with baking paper.

Use a teaspoon to scoop small portions of the batter onto the baking paper. 

Bake in the middle of the oven for about 30 minutes.

Mediterranean warm cauliflower salad

So I got inspiration for today's dinner from a couscous salad recipe but I decided to use cauliflower instead since we don't really eat couscous and I modified it in some other ways as well. I was a bit scared that it wouldn't work because cauliflower has quite a strong flavour but it worked really well and was quite delicious. Not the most protein dense meal but lots of veggies.

Ingredients
serves 3-4
½ cauliflower head
250 g cherry tomatoes
1 zucchini
½ red onion
2 garlic cloves
½ capsicum (I used green but any colour will do)
1 carrot
100 g salami
handful of fresh parsley
big handful of mixed leafy greens (I used spinach and rocket leaves)
bocconcini or mozzarella balls
black olives

2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
salt and pepper

Preheat the oven to 200 degrees Celsius.
Cut the cherry tomatoes in half and put them on an oven tray. Drizzle on some olive oil and add salt and pepper to taste. Roast in the oven for 15 minutes.
Grate the cauliflower in a food processor or by hand so it becomes small pieces, sort of rice size. Place in a heatproof dish, cover and put in the microwave for about 2-3 minutes. Grate the carrot.
Cut the zucchini in half moon pieces and the capsicum to cubes. Peel and chop the red onion and garlic. Heat a pan to medium heat and add some butter (or olive oil). Cook the zucchini, capsicum, onion and garlic for a few minutes. Finely chop the parsley, cut the salami to smaller pieces and add this to the pan. Fry for another couple of minutes. Add the cauliflower, grated carrot and the roasted tomatoes. Then add the mixed leafy greens and let it all get warm. Mix together the dressing and add this in.
Either mix in the cheese and olives or serve them on the side.

Paleo butter chicken

We made this recipe for the first time a few weeks ago but I didn't get a chance to put the recipe up that time. We made it again tonight and it was just as tasty as last time. Thanks to myheartbeets.com we've found one of our new favourite dishes. We served this with some Paleo naan.

Ingredients
serves 4
Marinade
approximately 600 g chicken thighs (boneless and skinless), cut into smaller pieces
120 ml coconut cream
1 tbsp freshly squeezed lemon juice
¼ tsp Garam Masala
¼ tsp coriander powder
¼ tsp cumin powder
¼ tsp turmeric powder
¼ tsp paprika
¼ tsp salt
¼ tsp pepper

Curry
2 tbsp ghee
1 onion, chopped
2,5 cm ginger, minced
5 garlic cloves, minced
1 carrot, cut into thick matchsticks
100 g green beans, halved
450 ml tomato passata
200 ml coconut milk, full fat
1 tsp garam masala
¼ tsp cayenne pepper
1 tsp coriander powder
salt and pepper to taste
fresh coriander for garnish

Place chicken pieces in a bowl and marinate with coconut cream and spices, set aside.
Add ghee to a pan on medium heat. Once ghee melts, add onions and cook until completely dark golden-brown but be careful not to burn them (this will take about 15-20 minutes).
Add ginger and garlic and saute for a few more minutes.
Add spices and let them fry off for a minute. Then add your chicken mixture and briefly stir-fry.
Add passata, carrot and beans, and cover your pan. Let everything simmer for about 12-15 minutes.
Add the coconut milk and let it simmer for another few minutes.
Garnish with coriander and serve with Paleo naan.

Paleo naan bread

Simple and delicious naan bread from myheartbeets.com to serve with your favourite Indian dishes.

Ingredients
makes 2
120 ml almond flour
120 ml tapioca flour
240 ml coconut milk, full fat
salt
ghee, to fry in

Mix all the ingredients together.
Heat a 24 cm nonstick pan over medium heat and grease with some ghee. Pour half the batter in the pan.
Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side; this can take some time so be patient.

Roast vegetable soup with leftover roast chicken

Last night we had roast chicken for dinner. Since it's just the two of us we normally don't eat a whole chicken. So I found this great recipe from Against all grain which uses leftover roasted chicken in a soup. It was also super easy to make

Ingredients
serves 3-4
2 garlic cloves, minced
2 carrots, peeled and cubed
700 ml peeled and cubed butternut pumpkin (about 1/3 of a big one)
1 small onion, quartered
2 tbsp olive oil
1 liter chicken stock
leftover roasted chicken, shredded
½ red chili, finely chopped
1 tsp salt
3/4 tsp dried parsley
½ tsp dried thyme
½ tsp dried rosemary
½ tsp dried oregano
1/4 tsp cracked black pepper
240 ml water
480 ml baby spinach

Preheat the oven to 225 degrees Celsius.
Prepare all the vegetables and toss them in the olive oil (include the garlic cloves). Roast in the middle of the oven for 20 minutes, or until the vegetables are tender.
While the veggies are in the oven, bring the chicken stock to a simmer in a large pot. Add the chicken, chili, herbs, salt and pepper. Cover and cook for about 15 minutes.
Add half the roasted veggies to the soup and place the other half in a blender together with 240 ml of water. Make sure to put all the onion pieces in the blender. Blend until you have a smooth puree.
Add the vegetable puree and spinach to the soup and simmer for another 5-10 minutes, until the spinach is wilted and all of the soup is hot.

Spicy meat soup

I really like soups, especially when it is getting a bit colder and darker outside around this time of the year. I however sometimes just feel like vegetable soup of some kind (i.e. pumpkin) whilst my other half wants some more protein in them. So I found this recipe on Under vart tak and decided to give it a try. I think we were both very happy with the result. I added some cauliflower to the recipe for some extra veggies.

Ingredients
serves 4
500 g mince meat
125 g bacon
1 onion
2 carrots
1/4 head of cauliflower
690 g tomato passata (or crushed tomatoes)
400 ml coconut milk
100 ml stock
2-3 garlic cloves
½ red chili
3 tsp paprika powder
1 tsp cumin powder
1 tsp salt (or herbal salt)
pinch of black pepper
pinch of cayenne pepper (or as much as you think you can handle)
handful of fresh parsley
handful of fresh basil
butter, olive or coconut oil to fry in

Peel and finely chop the onion.
Grate the carrot and the cauliflower with the big grater.
Fry the onion and other veggies in a big pot with your choice of grease.
Chop the bacon to small pieces and add these to the pot. Fry them for a few minutes.
Add the mince meat and let it all fry together until the mince meat is cooked through.
Finely chop the chili and crush the garlic and add this to the pot.
Add the tomato passata and the coconut milk.
Add the spices and mix around. Finally add the fresh herbs and let it all simmer for a few minutes until all the flavours are mixed through and the soup is hot.
Serve it with some nice Paleo focaccia

Chocolate coffee chia pudding

This is a super easy thing to either have as dessert or for breakfast instead of yoghurt or something like that. It's very easy to make and you can just make it the night before and it'll be all done the next morning. The recipe is from paleomg.com.

Ingredients
serves 2
120 ml brewed coffee, chilled
120 ml coconut milk
1 tbsp almond butter
1 tsp vanilla extract
2 tbsp maple syrup or honey
1 tbsp cocoa powder
60 ml chia seeds

Mix coffee, coconut milk, almond butter, vanilla, sweetener and cocoa powder together in a blender. Place the mixture in a large jar with lid and then add the chia seeds. Mix around with a spoon or put the lid on and shake the jar a couple of times. Place in the fridge for at least 3 hours. Enjoy!

Paleo bread rolls

This is once again a recipe from undervarttak.blogspot.se. I just love their website. Since I'm Swedish it's a perfect place for me to find traditional Swedish things made Paleo. I'm gonna try some day soon to make their ginger bread cookies so that I won't miss Sweden too much over Christmas. Today however, I decided to make these sort of bread rolls which turned out alright. I wish they would've been a bit fluffier but I guess I'll have to work on that.

Ingredients
makes 6
300 ml almond flour
50 ml sunflower seeds
50 ml crushed linseed
1-2 tsp bread spices (I used caraway seeds, fennel seeds and cumin)
2 eggs
50 ml coconut milk
poppy seeds for decoration
coconut oil for the muffins tins

Preheat the oven to 225 degrees Celsius.
Mix all the dry ingredients together in a bowl. Whisk together the eggs and the coconut milk and pour this over the dry ingredients. Mix it all together to a soft and quite runny dough.
Grease six muffin tins with some coconut oil and fill them with the dough. Even them out with a wet spoon. Sprinkle on some poppy seeds on each roll. Bake in the oven for about 10-15 minutes.

Roasted broccoli florets

We had a barbecue last night even though it was raining and a bit windy. Luckily it wasn't too bad when the meat was actually on the barbecue. I was trying to think of what we could have with the garlic and herb lamb and realized we had quite a bit of broccoli in the fridge. Instead of just boiling or steaming it like usual I decided to roast it in the oven. With some salt, pepper and various spices; it turned out to be a perfect side dish for the lamb.

Ingredients

serves 2-3

1 large broccoli head

2 tbsp olive oil

1 tsp paprika powder

1 tsp garlic powder

½ tsp onion powder

½ tsp turmeric

salt and pepper to taste

Preheat the oven to 200 degrees Celsius.

Cut the broccoli into smaller florets and place them on a large baking tray.

Mix together the oil, the spices and salt. Pour this over the broccoli and mix around. 

Bake in the oven for about 20 minutes or until it's soft and a little bit browned.

Spiced nuts #2

Found another recipe for spiced nuts on themerrymakersisters.com and it was really easy to make. Perfect in front of the movie or as a party snack.

Ingredients
240 ml raw almonds
240 ml raw cashews
240 ml raw macadamias
1 tbsp melted coconut oil
1 garlic clove, crushed
½ tsp ground chili
2 tsp paprika powder
salt and pepper to taste

Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.
Combine all of the ingredients in a large bowl. Mix around and make sure all the nuts get coated in the spices and oil. Transfer the nuts to the baking tray and roast in the oven for about 10 minutes. Keep an eye on them so they don't burn. Allow to cool before enjoying them.

Salmon with broccolini and asparagus

This recipe is from againstallgrain.com. She has a very good website with very pretty photos and a mix of different recipes. This recipe was very simple and tasty.

Ingredients
serves 3-4
3-4 salmon fillets, boneless and skinless
3 tbsp gluten-free soy sauce
1 tbsp fish sauce
2 tsp coconut sugar or honey
1/4 tsp grated ginger
1/4 tsp crushed garlic

250 g broccolini, trimmed
250 g asparagus, cut into 5 cm pieces
2 tbsp olive oil
2 tsp fresh lemon juice
3 garlic cloves
1/4 tsp sea salt
pinch cracked pepper

Preheat the oven to 200 degrees Celsius.
Mix the soy sauce, fish sauce, coconut sugar, ginger, garlic, salt and pepper in a bowl. Place the salmon pieces on a baking dish and pour the marinade over fish. Roast in the oven for about 15 minutes.
For the greens; add all the ingredients to a bowl and toss to coat. Spread the vegetables on a baking tray lined with baking paper and roast for 15-20 minutes.

Beef, sweet potato and parsnip gratin

I have made so many things lately but I just haven't had time to upload them and I've also forgotten to take photos. Last night I made a really tasty dish from undervarttak.blogspot.se. I mixed some parsnip in there together with the sweet potato since I really love the flavour of parsnip. Served it with some steamed broccoli because I thought it needed some greens. Result was deliciousness.

Ingredients
serves 4
1 medium sized sweet potato, peeled and thinly sliced
2 medium sized parsnips, peeled and thinly sliced
500 g ground beef
1 red onion, finely diced
400 ml coconut milk
2 garlic cloves, crushed
½ red chili, finely diced
1 tsp grated ginger
Parsley
Salt and pepper to taste

Preheat the oven to 200 degrees Celsius.
Prepare the sweet potato and parsnip by peeling and slicing them.
Heat a large frying pan to medium heat and add some butter. Fry the onion for a couple of minutes. Add the ground beef and season with salt and pepper. Once browned, add the coconut milk, garlic, chili,ginger and parsley. Mix around and let it simmer for about 3-4 minutes. Add the sweet potato and parsnip and carefully mix around. Let it simmer again for a minute or two.
Pour into an ovenproof dish and cook in the oven for 30-40 minutes (depending on the thickness of the root vegetables). Enjoy with some steamed vegetables or a salad.

Paleo focaccia

So I've been craving bread for a couple of days now and I finally decided to make some bread without flour and found a recipe on undervarttak.blogspot.se. The result was much better than I expected actually, I didn't think it was going to be so fluffy which is definitely a good thing. Definitely something I'll make again when I'm craving bread of some sort.

Ingredients
makes 1 large flat bread
400 ml almond flour
50 ml coconut flour
100 ml psyllium husk
1 tbsp baking powder
1½ tsp salt
6 eggs
300 ml water
50 ml olive oil + extra for decoration
Sea salt
Fresh rosemary, finely chopped

Preheat the oven to 200 degrees Celsius.
Mix together the dry ingredients in a large bowl.
Whisk together the eggs, water and 50 ml olive oil in another bowl. Once mixed completely, pour this over the dry ingredients and mix together until it's a soft dough. Let it sit for about 5 minutes so it gets a bit thicker.
Grease an oven tray with olive oil (I used one sized 25 x 30 cm).
Add the dough to the tray and flatten it evenly. Press with your finger to make small holes in the bread. Drizzle some olive oil over, then sprinkle the fresh rosemary and sea salt over the top as well.
Bake in the oven for about 20 minutes or until it has a golden colour and the test needle comes out clean. Enjoy!