A Modern Family in a Paleo World
Mama V’s Primal Bites| Almond Bread
1 1/2 cups unblanched almond flour, make sure to break up lumps or sift
1 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup olive oil
3 large eggs
1 tablespoon raw honey
Preheat the oven to 350 F. Generously oil baking dish or nine muffin tins
In a medium bowl, combine the almond flour, salt and baking soda. In a separate, small bowl, whisk the olive oil, eggs and honey together. Gently combine the wet ingredients with the dry, until well blended.
Pour in to an 8×8 well oiled baking pan or divide the batter equally between the 9 greased muffin cups. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
Allow the muffins to cool 5-10 minutes before removing from the pan. Serve warm or at room temperature.
I have also used this basic recipe to make a grain-free stuffing over the holidays! We had an amazing Thanksgiving spread this year, perfectly primal and yet our guests did not miss a single holiday treat.
Mama V’s Primal Bites| Awesome Brussels Sprouts
2 Bacon Slices, cut into ½ in pieces (can substitute coconut or olive oil)
Small Yellow Onion, chopped
Brussels Sprouts, about 20-25 halved, core removed, thinly sliced
1/4 C. Dried Cranberries, optional
Fresh Ground Pepper
- Saute Bacon pieces over medium heat until they BEGIN to brown, 3-5 minutes.
- Add Onion and Brussels sprouts; continue to sauté until tender, about 5-7 minutes.
- Remove from heat, season with salt and pepper, add cranberries if desired.
- Toss in the “glaze” (recipe below) and serve warm. (Serves 4-6)
1/8 C. Balsamic Vinegar
1/2 C. Extra Virgin Olive Oil
1 Tbsp. Raw Honey
Pour all three ingredients into a small mixing bowl, whisk until well blended. Use immediately to flavor recipe above
This simple recipe was so well received by my husband and sons (avid brussels sprout haters) that I about fell out of my chair when all three asked for more!!
Mama V’s Primal Bites| Mashed Sweet ‘Taters
4 Med. Sweet Potatoes, peeled, cut into bite sized pieces
1/8 C. Pure Maple Syrup
1/4 Chopped Pecans or Walnuts
- Microwave sweet potatoes for 6-8 minutes until soft
- Mash with fork or potato masher until smooth
- Mix in maple syrup
- Slowly add coconut milk until potatoes reach desired consistency
- Blend in pecans
Mama V’s Primal Bites| “Fried” Apples
1/4 C. Walnuts, chopped
1 Tbsp. Ghee (or butter, if you prefer/still use)
1 Tbsp. Cinnamon
1 Tbsp. Pure Maple Syrup
- Melt over low heat Ghee in medium saucepan.
- Increase to medium heat, toss in apples and walnuts
- Cook until they reach desired tenderness, stirring occasionally.
- Sprinkle with the cinnamon
- Drizzle the Maple Syrup over Apple mixture
- Stir gently to mix
These were so good. The children were so excited to have a sweet, comfort food treat.
Mama V’s Primal Bites| Pecan-Walnut Chicken
- Get out the food processor
- Pour in/grind up pecans, walnuts, leave them in little pieces. (I used about 1 cup nuts to 4 chicken breasts)
- Mix in a little bit of almond flour (1/4 cup) and a dash of sea salt and freshly ground pepper
- Dip your boneless, skinless chicken breast (one per person) in a little almond milk, dredge through the nut mixture.
- Place on a baking sheet coated with a little coconut or olive oil
- Bake at 325 degrees for about 40 minutes, or until cooked through
This chicken was the main course for our first completely Paleo meal, it was moist, tender and was a huge success with the hubby and kids. We paired it with an awesome Brussels Sprout Recipe (to be posted soon) and “Fried” Sweet Potatoes. A triumphant entrance to our paleo journey, if I do say so myself.