Chocolate Brownie Cookies
Posted: October 30, 2015 Filed under: Recipes | Tags: #Beyond-Paleo, #Paleodesserts, dairy free, gluten-free Leave a comment
Chocolate Brownie Cookies
Serving Size : 50
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso
1 teaspoon vanilla extract
2 tablespoons unsalted butter
5 ounces extra-bittersweet chocolate — chopped
2 ounces unsweetened chocolate — chopped
3/4 cup mini chocolate chips
1) Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
2) In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3) In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.
4) While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.
5) Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips.Chill the batter in the freezer for a half hour.
6) Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.
Variation; Substitute 1/2 cup chopped toasted nuts or dried sour cherries for an equal amount of the chocolate chips.
Jicama, Red Pepper Salad with Toasted Cumin Dressing
Posted: September 13, 2015 Filed under: Recipes | Tags: #BeyondPaleo, #salads Leave a comment
Jicama, Red Pepper Salad with Toasted Cumin Dressing
Serving Size : 4
1 large jicama
1 jar roasted red pepper — sliced
1 medium red onion — thin half moons
1 bunch scallion — thin diagonal cut
1/4 cup cilantro — chopped
Dressing:
3 tablespoons lime juice
1 teaspoon cumin — toasted
1 teaspoon toasted sesame oil
salt and pepper — to taste
1 teaspoon garlic powder
1) Peel jicama and slice in to medium matchsticks. Cut red peppers into matchsticks.
2) Blend all dressing ingredients in the blender.
3) Combine all ingredients and let stand for about 20 minutes before serving.
Beef Burgers with Cabernet Onion Jam
Posted: August 12, 2015 Filed under: Recipes | Tags: #Beyond-Paleo, Paleo Leave a comment
Serving Size : 4
1 tablespoon butter
3 cups very thinly sliced red onion (from 2 medium red onions)
2 tablespoons coconut date sugar
3/4 teaspoon salt — divided
2/3 cup Cabernet Sauvignon wine
1 tablespoon balsamic vinegar
2 pounds lean ground beef
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat the butter in a large skillet over medium heat. Add the onion, sugar, and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is very soft, about 15 minutes. Add the wine and vinegar and cook until the liquid is nearly gone, 12 to 14 minutes longer (25 to 30 minutes total). Cover and set aside
Mix the beef, remaining 1/2 teaspoon salt, and pepper with a fork; form into four 3/4-inch-thick patties. Press your thumb in the center of each burger to form an indentation. Grill the patties 4 to 5 minutes, turn and grill another 4 minutes, and top with the cheese. Cook until the cheese is melted and the burger is cooked to desired degree of doneness (160° for medium).
Top burger with the onion jam.
Berries with Orange Sabayon
Posted: July 31, 2015 Filed under: Recipes | Tags: #BeyondPaleo, #healthy desserts, #jacksonville, #MillieBarnes, #Primaldiet Leave a comment
Berries with Orange Sabayon
Serving Size : 4
Mixed berries- I use blueberries, raspberries and strawberries.
3 tablespoons sugar
7 whole egg yolks
2 tablespoons orange juice
1 teaspoon lemon juice
1 teaspoon orange zest
1 teaspoon lemon zest
2 tablespoons orange liqueur — such as Grand Marnier OR a few drops of orange extract
Whisk the sugar and egg yolks in a large metal mixing bowl until frothy. Set the bowl over a pot of simmering water (to create a double-boiler) and whisk until the yolks become pale yellow in color.
Continue to whisk over low to medium heat until the mixture begins to thicken, about 10 minutes. Add the juices and zests and continue to whisk so the sauce thickens back up again. Add the liqueur and whisk until incorporated and the sabayon is light, fluffy and has good volume, 2 minutes longer.
Carrot Dogs with Grilled Onions
Posted: July 13, 2015 Filed under: Recipes | Tags: #beyond, #carrots, #cleaneating, Paleo Leave a comment
Carrot Dogs with Grilled Onions
4 large carrots
2 medium onions
1 cup white wine
1/2 cup Coconut Amino Acids
1 Tablespoon toasted sesame oil
1 Tablespoon dried dill
1) Place wine, aminos, dill and oil in a shallow pan. Marinade carrots for about an hour.
2) Grilled carrots and onions until tender and browned.
3) Serve with mustard, ketchup.
Caribbean Tenderloin With Mango Salsa
Posted: July 13, 2015 Filed under: Recipes | Tags: #BeyondPaleo, #CaribbeanCooking, #cleaneating, #pork, Paleo Leave a comment
Caribbean Tenderloin With Mango Salsa
Serving Size : 4
1 large mango — chopped
2 whole scallions — chopped
2 tablespoons butter
1 tablespoon fresh lime juice
1/4 teaspoon crushed red pepper
1 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon kosher salt
2 1/2 pounds pork tenderloin
1 teaspoon ground coriander
Heat broiler. In a medium bowl, combine the mango, scallions, cumin, paprika, garlic powder, thyme, 1 tablespoon butter, lime juice, crushed red pepper, and 1/4 teaspoon salt. Set aside.
Rub the pork with the remaining 1 teaspoon oil. Season with the coriander and cumin and 1/2 teaspoon salt.
Bake the tenderloin, turning occasionally, until cooked internal temp reaches 145.
Serve the pork with the salsa.
Burger with Portobello Bun and Grilled Onion with Salsa
Posted: July 13, 2015 Filed under: Recipes | Tags: #BeyondPaleo, #eatclean, #Portobello bun burger w/ roasted Caramelized onions, sautéed leeks & salsa Leave a comment
Serving Size : 4
2 pounds bison
2 1/2 large Vidalia onion — halved
4 large Portobello mushroom
2 large tomato
1 teaspoon garlic — minced
2 stalks celery
1 teaspoon basil
1) Form patties and push hole in the middle (this keeps the burgers from swelling up into that football shape. Salt and pepper burgers (I like to used smoked salt on burgers)
2) Brush portabellas, onion halves, celery with butter. Grill until done. At the same time grill the burgers.
3) Dice celery and 1/2 of onions, combine with garlic, basil, salt and pepper.
Chocolate Coconut Almond Bars
Posted: June 24, 2015 Filed under: Recipes | Tags: #BeyondPaleo, #Chocolate, #Paleo Dessert Leave a comment
Serving Size : 12
5 egg whites
1/2 cup coconut sugar
1/4 teaspoon stevia
3/4 teaspoon pure vanilla extract
1/3 teaspoon almond extract
3/4 teaspoon salt
5 cups sweetened shredded coconut
1 3/4 cups whole almonds
1 3/8 cups chopped dark chocolate – melted
1) Preheat the oven to 325°F. Oil a 9-inch square baking dish with butter.
2) In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites and sugar on medium speed until well incorporated and the sugar is nearly dissolved. Add the vanilla and almond extracts and salt; mix to combine.
3) Stir in the coconut by hand, then pour the mixture into the prepared baking dish. Press into an even layer.
4) Sprinkle the almonds over the coconut and press gently to secure.
5) Bake until the coconut begins to turn golden brown at the edges and the almonds are toasted, 20 to 25 minutes. Cool to room temperature.
6) When the coconut mixture is cool, drizzle the melted chocolate all over the surface. Transfer the pan to the refrigerator and chill until the chocolate is set.
7) Slice into 12 even squares. Store in an airtight container until ready to serve, up to three days.
Awesome Fudgy Brownies!
Posted: June 17, 2015 Filed under: Recipes | Tags: #BeyondPaleo, #Paleo Dessert, gluten-free, Paleo 2 Comments
Two clients called to tell me today that the Brownies we delivered today were perfect!! Wahhooo!!
These brownies have the best flaky, crunchy tops of any brownie I’ve ever made, the coffee adds depth of flavor and the blueberries help hold the moisture!
Here the recipe;
Serving Size : 12
1/2 cup unsalted butter — melted
1 3/8 cups granulated sugar
1 cup chocolate chips
2 tablespoons dried coffee
1/4 teaspoon baking soda
1/3 teaspoon salt
1 1/3 tablespoons water
1 1/3 teaspoons vanilla extract
2 2/3 eggs
3/8 teaspoon xanthan gum
3/4 cups sweet rice flour
1/2 cup tapioca flour
1/4 teaspoon xanthan gum
1 1/3 cups blueberries
1) Preheat oven to 350 degrees.
2) Butter a 8×8 glass pan
3) Pour the butter into the bowl of a stand mixer. Add the sugar and cocoa powder and beat until smooth and almost creamy.
4) Add the salt, water, and vanilla. Add the eggs, one at a time, mixing in between each addition.
5) Add the rice flour blend, baking soda, coffee crystals and blueberries and mix well. The batter will be thick.
6) Use a sturdy spatula to spread batter in the prepared 8×8 pan. Bake for 30-35 minutes until toothpick inserted comes out clean.
7) Let cool, then cut into 2? squares. Try really hard to not eat them all yourself.
Or you can order them from Beyond-Paleo.com!
Asian Sweet Potato Salad
Posted: June 16, 2015 Filed under: Recipes | Tags: #BeyondPaleo, #sweetpotatoes, Paleo Leave a comment
This is one of my favorite sweet potato dishes!
4 large organic sweet potatoes, peeled, diced in 1 inch cubes
2 medium red peppers- diced medium
1 bunch scallions- sliced thin, diagonally
1 bunch cilantro- chopped coarsely
1 1/2 Tablespoons Dijon mustard
salt and pepper to taste
1 teaspoon cumin
3/4 teaspoon smoked paprika
1 teaspoon fresh ginger- grated with ginger grater, use juice also
2 limes- juiced, use zest from one in salad (use microplaner for this)
1) Toss potatoes in butter, roast in 374 degree oven until edges are browned
2) Toss with all other ingredients, let sit about 30 minutes before serving.
Meal Delivery Service by Millie Barnes 