How to make Paleo Bread

Everyone wants to know how I make Paleo bread....so here is my recipe. It's super easy!





2 cups blanched almond flour
2 tablespoons coconut flour
¼ cup golden flaxmeal
¼ teaspoon celtic sea salt
½ teaspoon baking soda
5 large eggs
1 tablespoon coconut oil
1 tablespoon honey
1 tablespoon apple cider vinegar
Place almond flour, coconut flour, flax, salt and baking soda in a food processor
Pulse ingredients together
Pulse in eggs, oil, honey and vinegar
Transfer batter to a greased 7.5 x 3.5 loaf pan
Bake at 350 F for 30 minutes
Cool in the pan for 2 hours
Serve

Mini Beef Sliders w/ Sweet Potato Buns

Mini Beef Sliders w/ Sweet Potato Buns

Bacon and Sweet Potato Pancakes

Bacon and Sweet Potato Pancakes


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10 EASY PALEO RECIPES FOR FALL

Head on over to Eat Cook Paleo for the full recipes

APPLE PALEO MUFFINS

PUMPKIN SPICE COCONUT LATTE

SAUSAGE AND BUTTERNUT SQUASH FRITTATA

PALEO PUMPKIN PIE

ROASTED BUTTERNUT SQUASH SOUP

HOT APPLE CIDER

EASY CAULIFLOWER CELERIAC SOUP

ROASTED BUTTERNUT SQUASH WITH DUCK FAT, GARLIC AND ROSEMARY

BACON ROASTED BRUSSELS SPROUTS WITH HONEY MUSTARD

PUMPKIN PIE SPICE

How to cook spaghetti squash in the oven

How to cook spaghetti squash in the oven:

Does Spaghetti Squash Really Taste Like Spaghetti?

The number one question you want answered before heading into this, right? The answer is yes...and also no. Once cooked, the yellow flesh of this squash will separate into long strands that you can, indeed, top with marinara sauce and twirl around your fork. The texture is like angel hair pasta — it's tender and chewy, but a bit fragile.

Now for the "...and also no" news. Even though a miracle of Mother Nature has given this squash some spaghetti-like attributes, it is still a squash. It looks like pasta and has a texture like pasta, but it's still probably not going to fool anyone. The flavor is very mild (you might even call it bland) with none of that sweet, earthy squash-like flavor we associate with butternut and acorn squash. This makes spaghetti squash the perfect companion for something like a hearty ragu or a curry — the squash's flavor won't compete with the main attraction on the plate — but you still get all that great spaghetti-like texture.

What You Need

Ingredients
1 medium spaghetti squash (2 to 3 pounds)

Equipment
Sharp chef's knife
Cutting board
Soup spoon
Medium-size roasting pan or baking dish
Fork

Instructions

1. Preheat the oven to 400°F: Preheat the oven while you prep the squash.
2. Slice the squash in half: Use a chef's knife to cut the spaghetti squash lengthwise from stem to tail. Spaghetti squash are really tough and hard, so be cautious and work slowly. You can cradle the squash in a balled-up dish cloth to keep it steady as you cut.
3. Scoop out the seeds: Use a soup spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Be careful of actually digging into the flesh though — we want that! The inside should look clean and fairly smooth.
4. Place the squash in a roasting pan: Place the squash halves cut-side down in a roasting pan.
5. Pour in a little water (optional): Pour a little water in the pan, enough to cover the bottom. Your squash will roast just fine without it, but I find that the water helps the squash steam and become more tender. You can also cover the pan with aluminum foil, if you prefer.
6. Cook the squash for 30 to 45 minutes: Transfer the squash to the oven and cook for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes to gauge cooking.
7. The squash is done when tender: The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for another 15 to 20 minutes.
8. Scrape out the squash: Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest "noodles."
9. Serve the squash: Serve the squash immediately, tossed with a little butter or olive oil. Spaghetti squash will also keep refrigerated for up to a week, or frozen for up to 3 months.

Additional Notes:

• Roasting the Squash Whole: Instead of cutting the squash in half, you can also roast it whole. Roast until a fork can easily pierce through the outer peel and all the way to the interior of the squash, about an hour. Slice in half and carefully remove the seeds and stringy flesh, then scrape the flesh as directed above.

Paleo Pumpkin Pancakes

Paleo Pumpkin Pancakes

Ingredients

• 2 eggs
• ¼ cup pumpkin puree
• ⅛ tsp. cinnamon
• coconut oil for the pan
• Raw butter, raw honey, maple syrup, or fruit butter for serving
• 1 banana, sliced for garnish 

Instructions

1. Warm a cast iron pan over medium high heat.
2. Whisk together the eggs, pumpkin puree, and cinnamon.
3. Add about a tablespoon of coconut oil to the hot pan and swirl to cover the bottom of the pan.
4. Use about two scant tablespoons of batter for each pancake. They flip best when the pancakes are small.
5. Cook until golden on the bottom and slightly opaque in the center and around the edges.
6. Flip, brown on the other side, and serve.
7. Makes about 8 small pancakes, for 1 large serving or 2 medium servings. Top with sliced banana.

Paleo Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

Ingredients:

4 very large Portabella mushrooms

¼ cup extra-virgin olive oil

1/2 jar Paleo friendly marinara sauce (5 grams of sugar or less)

Parmesan cheese.

For filling:

2 tablespoons coconut oil

1 ½ pounds ground pork

1 medium onion, diced

4 garlic cloves, crushed and minced

½ red bell pepper, chopped

½ yellow bell pepper, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon sea salt and pepper

Dash of red pepper flakes

1 egg, whisked

¼ cup almond flour

Cooking Directions:

Preheat oven to 400 F.

Clean the outside of the mushrooms with a damp paper towel and removed the stems. Scrape out some of the inside with a spoon and rub olive oil around the outside of each mushroom. Set mushrooms on a baking tray, top down.

Dice the vegetables and set aside.

In a large sized skillet over medium high heat, add coconut oil.

Add the onions, garlic and bell peppers. Sauté for 5 minutes or until vegetables are tender.

In a large sized skillet over medium-high heat, add ground pork and seasonings. Cook until the pork has cooked thoroughly, about 5-7 minutes.

Turn off heat and transfer the filling to a large bowl. Allow to cool slightly.

My suggestion would be to put the mixture in the freezer for a short while.  You don’t want the eggs to cook when you put them into the bowl with the hot meat mixture.

When the meat mixture is cool enough, add a whisked egg. Stir it around with your hands until everything is well combined.

Add almond flour. Continue to mix by hand. It will become chunky.

Scoop the mixture into each mushroom cap. Make sure to stuff them really full.

Bake in the oven for 25 minutes.

Remove from oven and top each mushroom with a couple spoonfuls of marinara sauce.

Place them back in the oven and cook for another 5 minutes.

Sprinkle with parm cheese before serving.

This recipe is featured in: http://www.amazon.com/Complete-Paleo-Cooking-Dinner-Cookbook-ebook/dp/B00OP4IXN8/ref=sr_1_1?ie=UTF8&qid=1415379128&sr=8-1&keywords=jennifer+edlund