No Bake Paleo Chocolate Tarte

So today I have for you a recipe that I modified from zestbakery.com… a no bake paleo chocolate tarte! This is one my absolute favorites, so much so that right after the baby was born – I was making these up a storm! I couldn’t get enough. I think you’ll feel the same way.

The key to this recipe is having space in your refrigerator to let this bad boy cool and let the coconut oil do its thing. So step one, make enough space in your fridge for your tarte or pie pan. I recommend using one with a removable bottom so you can pop it out. Got that all wrapped up? Alright, well let’s get straight to the recipe!

No Bake Paleo Chocolate Tarte

No Bake Paleo Chocolate Tarte

Ingredients

    For the crust
  • 1 1/2 cups almond flour (I recommend Honeyville Grains.)
  • 1/4 cup coconut oil, melted
  • 1 tablespoon pure maple syrup
  • Pinch sea salt
  • For the filling
  • 1 4oz bar baking chocolate (I recommend Sunspire. It's Fair Trade & Organic!)
  • 3 tablespoons coconut oil
  • 6 tablespoons maple syrup (warmed)
  • Pinch sea salt
  • 1/4 cup raw cacao nibs

Instructions

    For the crust
  1. Mix together almond flour, salt, and oil.
  2. After mixed, then add in maple syrup so that it doesn't solidify the coconut oil.
  3. Press crust into tarte pan and put in the freezer. While the crust solidifies in the freezer, it's time to get your filling prepped!
  4. For the filling
  5. In a small sauce pan, gently melt together the coconut oil and bar of baking chocolate.
  6. While that is melting, gently microwave your maple syrup in a glass bowl for just a few seconds to warm it so it doesn't solidify things.
  7. Mix together melted chocolate/oil with the maple syrup, add salt.
  8. Finishing it off
  9. Pour filling into pie crust.
  10. Sprinkle cacao nibs in.
  11. Return to fridge and let cool for at least 1 hour or until center has hardened. Pull out 5-10 minutes before eating to soften slightly for easier cutting.
http://coasttocoastpaleo.com/2013/04/no-bake-chocolate-tarte/

Warning, this recipe may cause a chocolate addiction. Be sure to start keeping coconut oil & maple syrup in your house at all times in order to make this recipe on a whim. 😉 I hope you enjoy!

Roasted Garlic Cauliflower Mash

Roasted Garlic Cauliflower Mash

Hello Paleos!  I decided my first recipe should be one that is both flexible, comforting, easy, delicious, and one of my favorites.  Roasted Garlic Mashed Potatoes is something that I miss from pre-Paleo.  I wanted to make something that gave me that same warm comfort food feeling that I would get when eating potatoes, without all the guilt.  So here it is!  “Roasted Garlic Cauliflower Mash!”

When I used to eat a raw food diet, I always commented on how much raw cauliflower tasted like mashed potatoes.  Well, it’s even better cooked and loaded up like the real thing.  There are so many different ways to make this, it’s all up to your preference and how much time you want to spend.  It can be as quick as 15 minutes, or as long as 45!  If you are in a hurry, skip roasting the garlic and just stick it in with the cauliflower while you are steaming it.  It’s also perfectly good if you leave off the last step of broiling it.  But it just makes it that much yummier if you do.

To make roasting the garlic super easy, I highly recommend purchasing a garlic roaster.  My favorite is the Roasted Garlic Express.  I also recommend an Immersion Blender as well, as it makes it so easy to blend everything together right in the pot.  This is the one I have Cuisinart Immersion Blender and it comes in so many different colors!  (Oh, and it has like 2000 almost perfect reviews on Amazon.)  😀

Anyway, I hope you enjoy this recipe as much as I do!  Just try not to eat the entire thing in one sitting.  (You’ll have to try really hard!)

Roasted Garlic Cauliflower Mash

Ingredients

  • 1 head of garlic
  • 1 medium to large head of cauliflower
  • 3 Tbsp organic butter or fat of your choice + 1/2 Tbsp for coating
  • 3 Tbsp olive oil
  • Salt & Pepper
  • Nutmeg or Paprika

Instructions

  1. Preheat oven to 400 degrees.
  2. Peel most of the paper from the garlic and slice just enough of the top off so all cloves are visible.
  3. Pour some oil and salt into an oven safe dish.
  4. Place the garlic cut side up into the dish and pour the remaining oil on top, then cover the actual head of garlic with tinfoil.
  5. Bake for 30 minutes or until soft.
  6. ***If using the Roasted Garlic Express, follow only step 2. Then pour 3 Tbsp olive oil and a little salt in the dish. Place cut side down in machine and turn on. It will take about 20 minutes to cook.
  7. Meanwhile, chop the cauliflower into big chunks.
  8. Fill a pot with 1-2 inches of water and bring to a boil, then add a steamer basket and insert cauliflower, salt and pepper.
  9. Cover and steam for 10 minutes.
  10. ***If you are short on time and don't want to roast the garlic, slice 3 cloves and add to the steamer basket as well.
  11. When the garlic is done, carefully take out and place on a plate. Remove each clove using a knife then mash with a fork.
  12. When the cauliflower is done, drain the water and insert back into the same pot.
  13. Add butter, roasted garlic, salt, pepper, nutmeg or other spices to taste. You can also add a splash of coconut milk or heavy cream if you wish to make it creamier.
  14. Using an immersion blender, blend until mostly smooth.
  15. Now for the best part: Place everything into an oven safe dish and coat top with 1/2 Tbsp of extra butter. Broil until top is browned, about 5-10 minutes.
  16. Enjoy!
http://coasttocoastpaleo.com/2013/04/roasted-garlic-cauliflower-mash/

 

Maple vanilla custard

MapleVanillaCustard

Well, since my introduction and first post was all about how much I love dairy and how to make wise dairy choices, I just had to put together a custard recipe for ya’ll. Custard is one of my favorite things to make – baked or frozen. For today’s recipe, you’re getting the baked kind with my absolute favorite sweetener – maple syrup. YUM!

Now, I’ve heard from friends and family that they believe custard is difficult to make with the right texture. What it really comes down to is tempering the eggs and using a water bath. Tempering is the process of bringing the eggs up to the same temperature as the heated cream slowly so that you do not curdle them. A water bath is when you put your ramekins in a pan surrounded by water so that all your dishes cook evenly and slowly. Water is an awesome conductor for heat. I highly recommend getting Chicago Metallic’s Creme Brulee ramekin set. It makes water baths and getting the ramekins in and out of the oven so easy. All you have to do is put the ramekins in their holders than fill up the pan around them. DONE!

Well enough technique chatting from me. Let’s get to the deliciousness, right?

Maple Vanilla Custard

Ingredients

  • 1 1/3 cup heavy cream
  • 1/4 cup maple syrup (I recommend Grade B or local.)
  • 2 tsps vanilla extract
  • 4 large egg yolks (already at room temperature if you can remember!)

Instructions

  1. Preheat your oven to 325 degrees.
  2. Heat up heavy cream gently in saucepan until steaming. Be sure to stir so that it doesn't get a film on top.
  3. While the cream is heating up, get your yolks ready. Whisk yolks with maple syrup & vanilla. Be sure to not leave maple syrup sitting in yolks unmixed. It'll actually "cook" the yolks. Ew! I usually wait to whisk this all together until the cream is almost ready.
  4. Now it's tempering time. Take the hot cream off the burner. Now, a 1/4 cup at a time, whisk it into the egg mixture. Be sure to be whisking while pouring. Keep going until it's all mixed together. The mixture should be a pretty yellow color now with no solid bits. If this is true, then you have successfully tempered. WAY TO GO!
  5. Pour into four small ramekins, distributing evenly. Place ramekins into water bath and put heavy pan in the oven. I fill my water bath just up to the middle holder or the trim of the ramekins.
  6. Now, a side note, if you'd rather have a smoother top texture, be sure to skim away any bubbles that formed from whisking. Personally, I love that texture on top. It's my favorite part!
  7. Bake for 45-65 minutes. You can tell when the custards are done by gently jiggling the pan. If the custards jiggle just a tiny bit in the middle, then they're done! Chill or eat warm. They will thicken as they cool.
http://coasttocoastpaleo.com/2013/04/maple-vanilla-custard/

Enjoy!

Lindsay’s Intro

Hello food lovers! I’m Lindsay and I love to eat. Seriously. I hate diets and I’m so happy that my fellow hostess, Michelle, introduced me to this amazing lifestyle (not a diet) of Lindsay HeadshotPaleo. I’m a voice actress over here on the East Coast just outside of NYC. I also run a very busy talent agency with my husband, taking the time to train for half marathons and dance ballet, while raising a wonderful little boy. Due to my busy lifestyle, I will be sharing with you quick and easy recipes that can easily be modified to non-Paleo for the pickier husba– I mean, folks, in your life.

Like Michelle, I am not super-strict with my way of eating. I won’t get mad at myself if I have a bite of something naughty at a family gathering. I also love cheese and won’t give that up. My household is Pescatarian so you will find lots of vegetarian and seafood recipes from me, as well as delicious smoothies and ice creams. I’m also a kitchen gadget junky and will often share cool tools that I find along the way.

I look forward to sharing with you some delicious recipes as well as tricks and cheats to fool your family into thinking they are eating regular old comfort food, when they are really eating healthy, organic, Paleo meals, using fresh ingredients right from your neighborhood farmstand.

 

Michelle’s Intro & a discussion on dairy & paleo budgets

MichellePhoto

Howdy hi there folks. (Wow, did I seriously just type that?) My name is Michelle and I’m a foodie & voice actor out on the West Coast (currently in the LA area, but moving up the coast to the Seattle area soon). I’ll be one of your hostesses for “Coast to Coast Paleo”. I’m addicted to modifying recipes to fit my family’s dietary preferences and am so excited to be sharing my work on here along with Lindsay’s!

Now true Paleo types will probably scoff at me calling our family “paleo” or “semi-paleo” or “primal” or whatever. In all honesty, we’re not paleo/primal at all. At best, we could be called “lacto-paleo”, but again, there is a lot of debate amongst Paleo eaters if those who consume dairy can even be considered paleo. The reason I use the term is simple. Saying we eat “Paleo” or “Paleo-ish” is a heck of a lot easier than listing all the different things we avoid eating or eat sparingly. What you’ll find here on my recipes are grain free or very low grain recipes that use coconut sugar, maple syrup/sugar and honey as sweeteners. I try to keep the sweetener level low and the protein high so I use almond flour as my flour of choice.

I love dairy. I grew up in Wisconsin, okay? For me, it’s something I cannot live without, but like everything, moderation is key and it is important to buy the best you can find/afford. Characteristics that I look for when choosing dairy products.

  1. Is the dairy raw, pasteurized or ultra pasteurized? Avoid ultra pasteurized at all costs. That stuff is disgusting. It doesn’t even NEED to be in the cooler. They just put it there so you don’t get grossed out. It ruins the flavor & the creaminess of milk to the point that for things like ultra pasteurized heavy cream, producers are forced to add thickeners back into the cream in order for it to have the right texture. It also doesn’t behave the same way as pasteurized milk in baked goods, sauces, cheeses, etc. If you can find dairy that has been vat-pasteurized, even better. This is the most gentle (and unfortunately most expensive) pasteurization process.
  2. I love raw dairy, but again, not always available and honestly, if you’re baking with it, it kinda defeats the purpose. I primarily use raw dairy for things like the butter I’m putting on my veggies, etc.
  3. What was this cow fed? Is it grass fed (preferred) or at least organic? Look for local farms or co-ops like Organic Valley. If you can’t afford either, try to find out how the dairy treats its cows and avoid store brands which can be a hodge podge of factory farm milk. Look for things that were produced in your state or smaller brands.
  4. Here’s a list of my preferred dairy brands. Some of these are only available in Southern California.
  • St. Benoit Dairy – website. The flavor here is outstanding and their yogurt makes an awesome yogurt cheese. My toddler also loves it!
  • Kalona Organics – this one is available nationwide. This is my butter of choice. (And their cottage cheese is also delicious!)
  • Clover Dairy – Love their cream, half & half, pasteurized milk, and butter.
  • Organic Valley – My go to back up brand when the above three aren’t available. Watch their cream though. It’s ultra pasteurized and has carrageegan in it. (Click here for info on why to avoid carrageegan.)

So, to wrap things up, welcome and it’s nice to meet ya. I hope you’ll enjoy my contributions to this site whether you’re strictly paleo (just don’t yell at me when I post a recipe using butter!) or just someone who wants to try something new. There will be no preachy posts from me or Lindsay about why you should eat the way we do. I know that the way my family eats isn’t for everyone and can be a bit expensive, but before I sign off for today… I just have to tell you the way I see this whole food thing. Your body and health are your most precious possessions and should be treated as such.

Obviously, everyone has different budgets, but think about the way your money is distributed. Back in the 1950s, according to the US Dept of Labor’s statistics, almost 30% of the monthly budget went towards food. Nowadays? It’s down to 13%. Just think about that. Think about rearranging your budget, do some research on what’s available in your area, use Google to find great websites on how to go paleo, eat real food, etc on a budget. There is a TON of information out there and it IS doable. Will you be able to always afford grass fed organic dairy and organic produce? Probably not, but you can learn how to prioritize and at least find real, whole foods instead of a meal that comes in a box.

You can do it. You just have to want to make your health and your taste buds a priority.

And scene. Coming up very soon… my very first recipe on this new blog! Stay tuned.

Resources:
Vegetalion: America’s Grocery Spending Habits 

EWG’s Good Food on a Tight Budget 

Eating Real Food on a Tight Budget 

Paleo on a Budget Tips – 
Some good tips, but I don’t agree with his statement that it can be cheaper to eat paleo. These tips would make a stereotypical diet cheaper too!

Paleo on a Budget -an entire blog dedicated to the topic

Photo by AKeigan Photography