Roasted chicken with pumpkin and brussel sprouts

This dish was really simple and delicious...and completely Paleo. The recipe is from the Swedish website recept.nu

Ingredients
serves 2-3
600 g chicken thighs (preferably with skin)
1 butternut pumpkin
3 carrots
250 g brussel sprouts
3 garlic cloves
olive oil
salt and pepper
pesto to serve with

Preheat the oven to 225 degrees Celsius.
Peel and cut the pumpkin and carrots into wedges. Clean the brussel sprouts and cut them in half. Put the vegetables on an oven tray together with 2 tbsp olive oil and crush the garlic cloves over it. Mix it all together. Put the chicken thighs on the tray as well and sprinkle with some additional olive oil. Season with salt and pepper. Roast in the middle of the oven for 20 minutes, after this time turn the heat down to 200 degrees and cook for another 10-15 minutes or until the chicken and vegetables are cooked through. Serve with some home made pesto.

Raspberry mousse

Ok, so this is not Paleo but I've tried to make it at least a bit LCHF by replacing the sugar with some xylitol and not use as much since I think raspberries are quite sweet in themselves. The recipe is from tasteline.se.

Ingredients
serves 2
250 ml raspberries (+ some extra for decoration and texture)
1 tbsp xylitol
½ tbsp gelatin powder
150 ml cream

Put the raspberries in a pot and heat them up together with the stevia.
Press the raspberry sauce through a sieve so that you get a sort of purée.
Mix the gelatin in 1 tbsp of cold water to thicken and then mix this in with the raspberry purée.
Whisk the cream quite hard and fold in the raspberry purée and some whole raspberries in the cream.
Dish up in some cute bowls or glasses. Let stand in a cool place for a bit before serving. Decorate with some extra raspberries and maybe some grated chocolate.

Gluten free pizza

We tried this recipe for the first time a couple of weeks ago and it was really good. It's from the geniuses at Under Vårt Tak. These guys have so many good recipes. I want to make their pizza buns as well and when we come to picnic season again I'll definitely give them a go. You can make the pizza more Paleo by using coconut milk instead of regular cream and obviously skip the cheese as a topping. We made four times the recipe and got 2 almost regular sized pizzas.

Ingredients

makes 1 small pizza

1 egg

2 tbsp olive oil

1 tbsp cream (or coconut milk)

1 tsp garlic powder

1 tsp basil

1 tsp oregano

1½ tbsp psyllium husk

your choice of toppings

Preheat the oven to 200 degrees Celsius.

Whisk egg and cream together with the olive oil and a bit of salt.

Season with the garlic powder, basil and oregano. 

Add psyllium husk and whisk together until combined. 

Let the mixture sit and thicken for a few minutes. 

Spread the dough on an oven tray lined with baking paper.

Add your toppings of choice and cook in the middle of the oven for about 15 minutes or until base seems cooked.

We topped our pizzas with tomato paste, bacon, cooked chicken, onion, capsicum, garlic and some mozzarella cheese.

Chocolate peppermint balls

This recipe is originally from The Merrymaker sisters and they have it labelled as a Christmas recipe. I agree that it is a bit Christmasy but considering I'm a huge fan of mint I decided to give them a try even though we're only in April now. The original recipe is without the chocolate coating but I decided to make it slightly fancier and coat them in some dark chocolate. If you want a 100% Paleo recipe you will have to skip that step. Also, you will need kitchen scales for this recipe.

Ingredients
makes about 15 (depending on the size of the balls)
200 g pitted dates (soaked in boiling water for at least 10 minutes)
200 g desiccated coconut
30 g raw cacao powder
50 g coconut oil
½ tsp peppermint extract (or 4-6 drops pure peppermint oil)
100 g dark chocolate (70% or over)

Soak and drain your dates.
Mix coconut oil and cacao in a food processor until fully combined. Add the dates, coconut and peppermint extract and mix together until you have a smooth paste. Roll to balls, the size that you want them to be. Put them on a tray lined with baking paper and place in the fridge for about 30 minutes.
Melt the chocolate in a water bath and roll the balls in the melted chocolate until completely covered with chocolate. Put them back on the tray and once all are covered (or there's no chocolate left) put them back in the fridge until completely cool.
Keep in an airtight container in the fridge for about 10 days.

Sweet banana omelette

I haven't been very good with updating lately but we have actually made a few nice dishes in the past months. Last weekend we made this really delicious Paleo butter chicken with Paleo naan. It was extremely good but I forgot to take photos so I'm gonna have to post it next time we make it. Considering how good it was it won't take long before we make it again.

Anyway, previously I've made apple and cinnamon omelette for breakfast but I've found an even better sweet omelette; banana. I know it sounds a bit weird to people to make a sweet omelette but it's actually really good.

Ingredients
makes 1
2 eggs
½ tsp vanilla essence
½ tsp cinnamon
2 tsp coconut or almond milk
a handful almonds or walnuts, roughly chopped
½ banana
coconut oil for frying in

Whisk together eggs, vanilla, cinnamon and your choice of milk. Heat a frying pan and grease with coconut oil. Add your omelette mixture and cook on low heat. While this is cooking you can chop your nuts and mash your banana, then mix them together. Once the omelette is almost cooked on the top, flip it over for just a couple of minutes. Spread your banana and nut mixture to one side of the omelette and fold the other side over. Serve with some extra banana and some maple syrup.