Dairy Free Chocolate Custard

Dairy Free Chocolate Custard

Nothing about making the move to nutrient dense paleo has left my tastebuds wanting. Sure sometimes I can't find a quick snack but I'm eating some of the best food I've ever made!

Last week I was on a mission to create a paleo custard recipe.  My first attempts were eatable but not mouth watering. My first success was a vanilla custard which will be featured in the September issue of Stepmom Magazine. Last night I had a sweet tooth and all the right ingredients to attempt a chocolate custard!

This custard doesn't set up super firm. I don't mind the slightly runny consistency. If you want a firmer custard, slowly add a little bit of arrowroot powder to the mixture in step 8. This will also speed along the process if you don't want to stand over the stove string for 20-30 minutes.

Ingredients:

• 1 can full fat coconut milk
• 1/2 tsp vanilla extract
• 2 TBS cocoa powder (unsweetened)
• 3 TBS honey
• 2 egg yolks
• cinnamon (optional)
• cayenne pepper (optional)
• arrowroot (optional)

Directions:

Don’t cheat or rush any of these steps. If you do, you won’t get great results!

1. Make a double boiler out of a large pan and a small pot. Fill the pan half full of water on the stove over low heat. Put the pot inside the pan.
 
2. Add the coconut milk, vanilla extract, and honey to the pot and heat it till it's hot.
3. Turn off your stove. Leave the pan and pot where they are.
4. In a heatproof bowl, whisk the egg yolks.VERY slowly, one tablespoon at a time, transfer the hot coconut mixture to the eggs, whisking constantly. You will curdle your eggs if you do this too quickly.

5. Transfer the mixture back to the cooking pot.

6. Turn the stove back on low and whisk in the cocoa powder.

7. Whisk lightly but constantly until the mixture thickens. This takes 20+ minutes. If you aren't getting the consistency you want you can slowly sprinkle arrowroot powder into the mixture. Only add about 1/8 tsp at a time. 
8. When you achieve a good consistency, strain the mixture through a fine mesh strainer into serving dishes. This will catch the clumps you likely didn’t even know you had.
9. Allow the custard to cool. 
10. Cover and place in the refrigerator overnight to allow it to fully setup.
11. Sprinkle with cinnamon and cayenne to serve.

Asparagus Soup for Bladder Infection

Asparagus Soup

How would you like to stare down a cup of asparagus soup like this in the morning? And again in the afternoon... and another one that night? I'm going to be doing exactly that for the next three days.

One of the reasons I started my nutrient dense paleo adventure was my chronic low back pain. I have a congenital defect where my L5 vertebra is partially fused to my sacrum. For over three years now my back has been bothering me daily to varying degrees. Researching online I started finding articles about the paleo diet, more specifically eating nutrient dense, real food and the effects it could have on chronic inflammation. Going paleo wasn't going to be a huge dietary change for me. I was already gluten free and eating about 80% paleo anyway.

About 2 weeks into my paleo experiment, my back pain got worse. A lot worse. I couldn't figure out what was going on. I also got a bladder infection, another issue I've been plagued with over the past few years. Frustrated with my latest bladder infection I consulted Google for some home healthy home remedies. I found a great list on Natural News, three sounded doable; cranberry pills (or juice), lemon water, and asparagus.

I drink lemon water every morning already. I needed to increase my dose though. So I've upped it to the juice of 2 lemons in 10 oz of water.

Not wanting to add another drink to my routine, I'm opting for the cranberry pill once a day.

I was most intrigued by the asparagus remedy:

Take about 5 or 6 asparagus stalks and boil them in a small pot until very tender. Eat them and drink the juice from the pot. Repeat two or three times daily to help clear the infection quickly.

Chowing down on soggy asparagus and drinking the water however did not sound very palatable. So, I made soup.

I drank it for a day with my breakfast, lunch and dinner. My bladder irritation did improve and so did my back pain! Neither were cured after just one day so I am going to try my 3 part remedy for the next 3 days.

Asparagus Soup Recipe

Ingredients:

• 2 bunches of asparagus, ends removed, cut into 2" pieces
• water
• 3/4 tsp salt
• pepper to taste
• crispy prosciutto (optional)
• olive oil (optional)

Soup Directions:

1. Wash and cut your asparagus. 
2. Put the cut asparagus in a pot and add enough water to just cover it.
3. Add salt and pepper.
4. Cook on med heat until super tender, about 7-10 minutes should do the trick. 
5. I turn off my stove and let the asparagus and water cool for about 15 minutes before I throw it in my blender. 
6. Pour some in a bowl or cup and top with crispy prosciutto and a drizzle of olive oil. 
7. Store the rest in a bowl in the fridge to reheat on the stove later. I store my prosciutto in a separate bowl to keep it crispy. 

Crispy Prosciutto:

1. Preheat your over to 350 degrees. 
2. Cover a baking tray with parchment paper.
3. Lay 3 slices of prosciutto on the parchment paper.
4. Cook in the oven until just crispy (about 5 minutes)
5. Let the prosciutto cool, then chop it up. 

Plantain and Egg Breakfast

Plantains and Eggs

When I was in El Salvador, I loved the typical breakfast; fried plantains, eggs, cream, beans and a bit of cheese. Fried plantains have been a favorite of mine ever since.

I made the plantains yesterday thinking that the kids would eat them up. I was wrong. They took half a bite, got that look kids get when their tastebuds reject what they've put in their mouth, and told me apologetically they didn't like it. Poor little sugar bugs, their taste buds must be really messed up if these weren't sweet enough for them.

Luckily my plantains re-heated perfectly in the oven for this meal. I was pretty skeptical when I pulled them out of the fridge but 10 minutes baking in the oven at 400 did the trick!

Ingredients:

• fried plantains (recipe to come)
• 2 pasture raised eggs
• 1/2 and avocado
• 1 - 2 TBS coconut oil or ghee
• salt and pepper to taste
• avocado oil (optional)

Directions:

1. While your plantains are re-heating in the oven, cook your eggs as you like them in a pan with coconut oil or ghee. I love fried eggs, I break the holds and let the runny goodness flow forth. 
2. Remove you plantains from the oven. Place a heap of them on your plate. I you are like me you will want to put your eggs on top of the plantains so that the yolk will run all over them. If you are a scrambled egg type of person and don't like your food to touch, you can just put them next to each other on your plate. 
3. Add your slice avocado and sprinkle the whole meal with salt and pepper to your liking. If you want you can drizzle some avocado or olive oil on your avocado. Squeezing some lemon on it would be a good option too. 

Crock Pot Carnitas

Crock Pot Carnitas on Plantain Tortillas with shredded
cabbage, cilantro, avocado and paleo mayonnaise 

I almost followed a recipe from Slim Palate when I made these carnitas. I printed it out, I bought the ingredients and I cut up the pork... Then I sorta decided I knew better. Or more accurately, I finally read the whole recipe and realized it was for some kind of crispy carnitas. I've never heard of that. I like my carnitas wet and full of flavor.

These carnitas and the plantain tortillas got the seal of approval from my husband. The kids LOVED the carnitas but they were to wary to stray from their flour tortilla and try one made of "bananas?!?!" Too weird for them.

Ingredients:

• 3 pounds boneless pork shoulder butt roast, cut into 3 or so inch chunks. Don't worry about being exact. Mine were chunks were super messy and not uniform at all!
• 5 cloves chopped garlic
• 2 tsp chili powder (I used New Mexican style)
• 1 tsp cumin
• 2 tsp salt
• 1/3 cup squeezed lime juice
• 3 bay leaves
• 1 stick of cinnamon
• water

Directions:

1. Get your crock pot ready, turn it to high
2. Mix up the chili powder, cumin and salt. Rub it all over your chunks of meat.
3. Throw your meat in the crock pot. Add the chopped garlic, bay leaves, cinnamon stick, and lime juice. 
4. Pour enough water over the meat to just barely cover it. 
5. Let the meat cook for 4 hours. 
6. Move the meat to a big bowl using a big slotted/straining spoon. Use forks to shred your pork. DON'T get rid of the juice. Leave it right there in the crock pot. 
7. Remove the cinnamon stick and bay leaves from the crock pot and throw them away. 
8. Return the meat to the crock pot. Leave the crock pot open and continue to cook for another 30 minutes. I like to pick out any really big chunks of fat during this time. 
9. Turn your crock pot off and use your slotted/straining spoon to remove the meat from the pot again. Let the excess juices strain off the meat and move it to your serving dish. 

Serve with your favorite taco condiments! 

Paleo Breakfast Stack

I am not even kidding when I say that the first time I made this Paleo Breakfast Stack I wanted to lick my plate. I seriously considered doing it.

I call it a breakfast stack but it doesn't have to be. To be completely honest, I called it a Paleo Breakfast Stack because I figured "Paleo Breakfast" would SEO better than "Portobello Breakfast" or "Open Face Egg Sandwich". The recipe was originally something I made for dinner one night when my planned dinner was going to take a few hours longer than I anticipated.  I stared into my fridge debating what to do. It was full of options but nothing really sounded good.

Oh happy accident! I hope you like it as much as I do!

Ingredients:

• 1 roasted portobello mushroom (see Portobello Mushroom Buns)
• 2 slices prosciutto 
• 1 thick slice tomato
• 1 fried egg
• 3 basil leaves, torn
• 1 dollop paleo mayonnaise 
• 1 TBS oil, I prefer avocado
• salt and pepper to taste

Directions:

1. If your mushroom cap is cold warm it in your oven. I guess you could use your microwave, but I'm anti-microwave. It doesn't have to be hot, just a little warmed up. 
2. Prepare all your ingredients as your mushroom warms. 
3. Heat your pan on the stove, add your oil and fry your egg. I like to sprinkle salt and pepper on my egg while it is cooking.
4. Plate your mushroom stacking all the ingredients on top of each other and plop a big dollop of paleo mayonnaise on top.
5. Eat up. If you want to lick your plate, you can. 

Green Smoothie Recipe

Last April my friend Anjanette from My Nulif Studio in San Carlos, CA introduced me to green smoothies. I've been drinking them almost daily ever since. I've tweaked my recipe quite a few times and mine is totally different from Anjanette's. Green Smoothies are pretty much anything goes. there isn't a "right" way to make them or a best green smoothie recipe. It's all up to you and your taste buds. 

The first few times you make a batch of green smoothies it seems like quite a chore. Don't quit, you will find your rhythm! I hardly even make a mess anymore, I've got a system that's fast and efficient. The ingredients about will make four 16 oz green smoothies.

Ingredients (pictured above)

• 2 ripe bananas
• 2 green apples
• 1 lemon, juice only
• 1 1" piece of ginger
• 1 golden beet
• 1 bunch of dinosaur kale
• 2 cucumbers
• half a bunch of flat leaf parsley
• 2 cups water

Step 1

Lay out all your ingredients

Step 2

Wash all your fruits and veggies. I fill a large bowl with water and put a colander in the sink. I wash everything in the water then put in in the colander. 

Step 3 

Peel the beet and cut it in quarters, remove the ends from the cucumbers and slice them in to 1 inch chunks, peel the ginger, remove the ends from the kale, slice the apple off the core, remove the ends from the parsley, juice your lemon, peel the bananas and break them in half. 

I put each item in the blender as I go. Add the water and blend each time you add 2-3 ingredients. It doesn't matter what goes in the blender first. Tear the kale or add it one piece at a time while the blender is running. 

I also empty my bowl of water and throw all the ends, cores, and stems into the bowl (my chicken loves the days I make green smoothies!). Keeping all the mess contained helps clean up time at the end. 

Note:

I have a Vitamix blender. If you don't have a high power blender you might need to cut your veggies smaller to blend and divide the ingredients into 2 batches. 

A version of this recipe originally appeared in the January 2014 issue of StepMom Magazine

Portobello Mushroom Paleo Buns

Portobello Mushroom Paleo Buns

Portobello Mushroom Buns! Brilliant!!! For years I've been trying to wrap my burgers in lettuce only succeeding to make a slightly smaller mess of myself than if I'd just squeezed ketchup and mustard in my hand then added lettuce, tomato and the burger.

I did not come up with this idea on my own. I saw it on Pinterest and then on every Paleo blog out there. There are quite a few variations on the Portobello Bun. You could get really fancy, but I like to keep things simple. I also use these buns as sandwich bread so I usually make 3 buns (6 mushrooms) at a time. I can also cut them up and quickly add them to omelets or a salad.

Ingredients:

• Oil
• Salt
• Portobella Mushrooms (at least 2)

Directions:

1. Pre-heat your oven to 400 degrees 
2. Clean your mushrooms and remove it's stem and gills.
3. Rub your mushrooms with about a teaspoon of oil. Sprinkle them generously with salt.
4. Place them on a baking tray gill side down and cook for about 10 minutes. Flip the mushrooms over and cook for another 7 minutes. (Thicker mushrooms may need to cook longer.)
5. Remove from the oven and allow to cool.

Don't forget your napkins. The buns still aren't as absorbent as a bread bun but they are much more satisfying than a lettuce wrap! To avoid mess, consider dipping your burger in your condiments instead of putting them on your "buns".