Wednesday, October 1, 2014

PaleOMG's Breakfast Spaghetti Squash Bake

I have a spaghetti squash problem of sorts. Every time I see it I have to buy it. With no recipe in mind this time around, I found inspiration from one of my favorites: Julee from PaleOMG. I've never made spaghetti squash for breakfast, and just happened to have all of the necessary ingredients on hand.

This one couldn't be easier to throw together, especially if you use your food processor to grate the sweet potato and chop the onion. I will definitely be making this again, but next time will include some sausage and baby spinach to boost up the flavor and nutrition.

PaleOMG's Breakfast Spaghetti Squash Bake
adapted from PaleOMG

1 spaghetti squash, halved and seeds removed
1 sweet potato, shredded
1 medium onion, finely diced
1 tbs. coconut or olive oil
8 eggs, whisked
1 tbs. dried thyme
1 tbs. garlic powder
1 tbs. Mural of Flavor (it's a spice blend from Penzey's Spices, you can use whatever flavors/spices you like)
salt & pepper, to taste

Preheat oven to 425. Place spaghetti squash cut side down on a baking sheet covered with tin foil. Bake for 25 minutes or until the squash is soft to the touch.

Allow to cool and reduce oven temp to 400.

Meanwhile, heat oil in a large skillet over medium heat. Add sweet potatoes and onion, lower the heat and cover. Cook until both are softened, stirring occasionally. Season with a little salt and pepper.

While potatoes and onion are cooking, whisk the eggs in a large bowl.

Using a fork, pull spaghetti squash into threads and add to bowl with eggs. Stir in sweet potato and onions. Season and mix well to combine.

Grease an 8x8 baking dish. Pour mixture into dish and bake for 25-30 minutes or until firm in the middle. Allow to sit for 5 minutes before cutting.

Tuesday, September 30, 2014

Vegan & Grain-Free Cauliflower Pizza Crust

I've had mixed feelings about cauliflower pizza crust. Despite many attempts and different techniques, I always found my attempts a bit soggy. I also had yet to try out a recipe that didn't rely on eggs, cheese or both to bind it together.

The Detoxinista's recipes have yet to let me down, though, and I was intrigued when I found a crust version on her site that looked crisp and just happened to be vegan. I decided it was worth it try, try again.

I would definitely recommend using a heavy hand with the seasoning for your crust. I tasted mine before I shaped it and added some red pepper flakes and Italian seasoning, along with more salt and pepper than I originally sprinkled in. The resulting taste was really nice! Not at all like cauliflower, to be honest, and not to dense due to the flax and almond meal.

My crust crisped up nicely, even a little TOO much along the edges (next time I might place a little foil over the edges to keep it from getting too brown). The cave man thought it worked well with the chicken, onions, blue cheese and balsamic drizzle I used for toppings, but speculated it might not taste as good with less bold flavors (and I would tend to agree).

The original recipe calls for ground flax or chia in lieu of an egg. I used the flax because I'm not always a fan of chia's texture, but I'm sure it would work well too.

Vegan & Grain-Free Cauliflower Pizza Crust
adapted from The Detoxinista

1 lb. cauliflower florets
3 tbs. ground flax seeds, divided
6 tbs. water
1/2 cup almond meal
1/2 tsp. salt (I used a bit more)
1/2 tsp. garlic powder
1 tsp. Italian seasoning
ground black pepper, to taste

Run cauliflower through a food processor until it's riced. Add to a large pot with enough water to just cover it. Bring to a boil, then lower the heat and cover. Simmer for 5 minutes and drain.

Put drained cauliflower in a freezer-safe bowl and freeze for 10 minutes.

While riced cauliflower is chilling, combine 2 tbs. ground flax with 6 tbs. water. Allow to sit until it thickens up a bit.

Preheat oven to 400.

Remove cauliflower from freezer and place in a thin dish towel. Squeeze over the sink, trying to remove as much excess liquid as possible.

Put cauliflower in a large bowl and add flax mixture. Add remaining 1 tbs. ground flax and seasoning. Taste for seasoning before pressing out on a parchment-lined baking sheet. The crust should be no more then 1/4 inch thick and make sure it doesn't have any tears or extra thick spots.

Bake crust for 30 minutes or until just starting to brown. Allow to cool slightly and then place another piece of parchment paper on top of the crust. Use this to flip the crust and bake for another 15 minutes, or until brown. If the edges get too dark, cover them with strips of tin foil.

Top crust as desired and return to oven for 5 minutes until done.

Sunday, September 28, 2014

Paleo Crock Pot Fudge

I tried this recipe out because I was just way too curious to see if it would work. I'd had a request from a friend for a grain and dairy-free crock pot chocolate dessert recipe. I stumbled upon this one from Skinny Ms. and it looked too simple not to try.

Crock pot recipes obviously take a long time, but the prep time for this one is particularly lengthy as you need to allow the chocolate to get to the right consistency. It's key to let it cool down in both the crock pot itself but also the refrigerator until it's totally firm.

I used Enjoy Life dark chocolate chips and raw honey, and it was so delicious that I don't think I can make this one too often. Thankfully I passed it off to many other people so the chance to overindulge was limited!

Paleo Crock Pot Fudge
adapted from Skinny Ms.

2 1/2 cups Enjoy Life dark chocolate chips (or other dairy-free chocolate)
1/2 cup coconut milk
1/4 cup raw honey
pinch of salt
1 tsp. vanilla extract

Add chocolate, coconut milk, honey and salt to a slow cooker and stir to combine. Turn on low, cover and cook for 2 hours (don't remove the lid!).

After 2 hours turn off the crock pot and remove the lid. Stir to mix. Allow to sit in crock pot for about 4 hours or until the mixture has reached room temperature. Stir vigorously with a large wooden spoon for about 5-10 minutes.

Pour fudge into a greased baking dish, cover and refrigerate until firm. Cut into 10 pieces. For best results store in refrigerator.