Pumpkin Snickerdoodle Cookies with a Cinnamon-Ginger Glaze (Primal/Paleo/Small batch)

My favorite (grainy/refined sugary) cookie is pumpkin snickerdoodle. They are so perfect. I miss them. This post is apparently just going to be stinted sentences. Moving on... the other day I bought a can of pumpkin instead of making my own and to answer your question, yes, yes I am ashamed of myself. I was thinking about making paleo versions of pumpkin muffins or pumpkin loaf or something equally boring until I thought about those perfect, perfect pumpkin snickerdoodle cookies. The good news was I already had a kickass paleo snickerdoodle cookie to work off of. I wanted the pumpkin version to be a little more cake like and not as sweet. So I changed the honey to granulated sweetener, decreasing the overall sweetness, and added pumpkin to make up for the loss of liquid and in replacement of the oil. They smelled amazing, and they came out just a touch less sweet than I was looking for, so naturally it was time for a glaze. The combination was perfect! Next time I will take my own advice and make my own pumpkin puree for these.

Pumpkin Snickerdoodle Cookies with a Cinnamon-Ginger Glaze

primal / paleo / grain-free / gluten-free

Yield: 18 small cookies

for the cookies:

1 1/4c blanched almond flour

1/4c tapioca flour

1/3t sea salt

1t baking soda

1/4c + 1T pumpkin puree

4t cinnamon, divided

1/2t nutmeg

1/4t ginger

1/4c + 1t granulated sweetener, divided

1 egg

1t vanilla extract

for the glaze:

4T coconut oil

2T honey

1t vanilla extract

1t cinnamon

1/2t ginger

In a medium bowl, combine the flours, salt and baking soda. In a small bowl combine the pumpkin, 2t of the cinnamon, nutmeg, ginger, 1/4c of the sweetener, egg, and extract. Mix well. Add the wet to the dry, incorporate, and chill in the fridge for one hour.

Preheat the oven to 350 degrees and prepare a cookie sheet with parchment or a silpat. In a small bowl combine 2t cinnamon and 1t granulated sweetener.

When the dough is firm enough to handle, working with a tablespoon of dough at a time, form into balls and roll in the cinnamon-sweetener mixture (I like to put the spice mixture in a small bowl, place the cookie ball on top, and rotate the bowl in tight, quick circles to propel the cookie ball evenly through the coating). Work quickly and handle the dough as little as possible. Repeat with remaining dough. Place on the cookie sheet 2 inches apart.

Bake for 8 to 10 minutes, until lightly golden in color and fragrant. Let cool on baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.

While the cookies are cooling, prepare the glaze. In a small saucepan combine the coconut oil and honey. Whisk vigorously as it melts to emulsify. It won't come together at first, but once you add the spices and vanilla it will start to become a pretty color and a nice texture. Whisk well to incorporate the oil and continue to whisk intermittently as it cools. After it's cooled for about 5 minutes it should be ready to use.

When the cookies are completely cool, drizzle about a teaspoon of glaze over each one. Allow to set at room temperature then serve immediately. Best enjoyed within the first day or two. Leftover glaze works well for bulletproof coffee ;)

Rosemary Dijon Chicken with Apples (Primal/Paleo)

I don't know why we even had boneless, skinless chicken breasts in the freezer. They're boring, and the lack of fat means they aren't really all that filling, not to mention hard to keep from drying out. I defrosted them with no idea of what to do with them. Yesterday around 4pm we decided just to throw them in the slow cooker with some things. Sometimes, okay nearly all the time, this method proves delicious. This was delicious. Now just to try it with some bone in chicken! You can use any type of potato here: baby reds, golds, sweet potatoes, anything you'd like. I think next time I'll choose a tart apple in combination with sweet potato. Parsnip would be amazing as well.

Rosemary Dijon Chicken with Apples

primal / paleo / grain-free / gluten-free / egg-free

Yield: 4 servings

1 yellow onion 

1 apple

4c diced potato, in 2in chunks 

6 cloves of garlic, peeled

1T cooking fat of choice

S+P

4 hunks of chicken*

2 cloves of garlic, minced

2T whole grain dijon mustard

2T chopped fresh rosemary, about2-3 sprigs

2T apple cider vinegar 

3/4c bone broth

Cut the onion into wedges (trim the root/bulb end, then slice the onion in half from tip to bulb, peel, and cut into wedges while maintaining a bit of bulb in each). Place the onions, potatoes, and whole cloves of garlic in the bottom of the slow cooker and toss with oil, salt, and pepper. Dice the apple and sprinkle over the potatoes and onions. Place the chicken on top

.

Mix the mustard, rosemary, apple cider vinegar, pepper, minced garlic and broth together. Pour over the chicken. Nestle the chicken down so it touches the liquid but isn't submerged.

*Boneless skinless breasts: Cook on high for about 1.5-3 hrs, checking every 30min after the first hour so they don't dry out. Use smaller chunks of potato. Bone in, skin on chicken: Cook on low for 6-8 hours.

Eat a little bit of that creamy garlic and soft apple with each bite and enjoy!

Apple Dutch Baby (Primal/Paleo)

After an unexpected move and surviving the great floods of Colorado, I am back. I totally had recipes planned to post while I was unavailable, but it didn't quite pan out. We went on a 10-day road trip to Colorado and after 50 hours of driving we had lots of road snacks left over including some less than stellar (texture wise) apples. I wanted to bake them, but also wanted breakfast. After a couple tries, this grain-free dutch baby with apples was born.

Apple Dutch Baby

primal / paleo / grain-free / gluten-free 

Yield: 2-3 servings

2T butter or coconut oil

2 medium size apples

1 1/2t cinnamon, divided

3/4c milk of choice

3 eggs

1/2c blanched almond flour

1/4c tapioca flour

1 1/2T granulated sweetener

1t vanilla

Preheat the oven to 400 degrees. While it is warming, put the butter in a pie pan then put the pan into the oven. 

Peel, core, and somewhat thinly slice the apples. At this time the butter should be melted. Brush the butter up the sides of the pan, add the apple slices, sprinkle with 1/2t cinnamon and bake for 7-8 minutes.

Combine the milk, eggs, flours, sweetener, vanilla and remaining 1t cinnamon in a small bowl. Whisk together. When the apples are done, pour the batter over them and return to the oven for 25 minutes.

Enjoy the puffing before it falls and serve with a dusting of cinnamon and maple syrup if you choose.

Meat and Veggie Egg Muffins (Primal/Paleo)

In the real world I am part personal assistant. The family I work for are dealing with a loved one in the hospital, and are crazy busy trying to balance a good summer for the kiddos and being there for their loved one. This is where I come in; I've been cooking up all kinds of delicious easy foods for them to have on hand so they don't have to think about cooking. They eat low carb, but not paleo, but I've been successfully making tons of high fat, high protein, high veggie meals to give them lots of energy without them realizing they're eating grain free! Egg muffins, frittatas, and crustless quiches are big on my list of things to make during busy times. Not having to cook but still having a filling breakfast that gives you tons of support to start your day off right is the perfect combo for hectic times. I've started whipping up egg muffins once a week using anything available and got them totally addicted! I've done bacon, shallot, mushroom, spinach; tomato, basil, turkey; salami, peppers, onion, kale; and this week I used a Trader Joe's 8 veggie mix they had on hand (broccoli/carrot/cabbage/jicama/bell pepper/radish/celery), as well as some potatoes and tomatoes from their garden and an onion that was hanging out in the fridge. Combined with a little bacon and turkey, these egg muffins are perfect for a busy day. Here is the generalized recipe.

Meat and Veggie Egg Muffins

primal / paleo / grain-free / gluten-free

Yield: 24 muffins, about 12 servings

1T cooking fat of choice*

1/2 onion, diced (about 3/4c)

1/2 sweet potato, diced (about 3/4c)

1.5c meat, diced and cooked

1.5c veggies, small dice

18 eggs

S+P

1/2c milk**

1/2c cheese, optional

Tomato slices, green onions, or herbs, optional

*I use coconut oil

**Cow, coco, almond, whatever!

Preheat the oven to 350 degrees and grease two muffins tins.

If you need to cook your meat, do so first. Bacon works really well in combination with any leftovers in your fridge (ham, lunch meat, baked chicken, sausage, beef, whatever!). If you are cooking the meat now, instead of using oil, just use the meat drippings. If your meat is already cooked, start with oil in a large saute pan. 

Add the diced onion and sweet potato. Season liberally with salt and pepper. Cook over medium heat, stirring occasionally, until the potatoes are cooked through and start to brown, about 10 minutes.

Add the diced vegetables. Any combination will do. Leftovers work great as well. Season again with salt and pepper. Cook until any raw veggies are just beginning to soften, about 5 minutes.

Meanwhile, in a mixing bowl, preferably with a spout, whip up the eggs and milk. Season with salt and pepper and set aside. 

Put one tablespoon of meat in each muffin cup, followed by two tablespoons of vegetables. Top with cheese, if desired, then divide the egg mixture evenly between all the muffin tins, not quite to the top. Top with tomato slices, green onions, or fresh herbs if desired.

Bake in the oven for about 25 minutes. Let cool completely, then store in an airtight container in the fridge for a week. These also freeze well.

Cherry Cobbler (Primal/Paleo)

After deleting some irrelevant backposts, this is my 100th! Now on to more important things... cobbler. Every year we buy twenty pound boxes of peaches from a local farm and eat them all. I usually have grand intentions of canning, drying, and otherwise preserving them but instead we just eat, and eat, and eat the flesh while it's juicy and sweet. A few years ago I made a peach cobbler. I had never really been into cobbler. There are so many different kinds, but this kind is the sort where it's like cake batter poured over spiced, syrupy peaches and I was in love. Right now it's cherry season! There are stands popping up all over the road sides selling baskets of plump, colorful rainiers and deep red, sweet bings. I knew I had to do something with the pounds and pounds taking over our refrigerator. I thought back to that perfect peach cobbler, and had a go at it without grains or refined sugars. It turned out perfect the first time; those are the best types of experiments, especially since this one (full disclosure) started out with the intention of pie!
I used a combination of rainiers and bings, and I'm so glad I did. The filling is definitely indulgently sweet, so the rainiers were a nice pop of tart surprise amongst the sweet bings. I have a feeling you could do whatever the hell you want to this recipe (within reason) and it would still work. So feel free to adjust the levels of sweetener to fit your tastes, or exclude the tapioca flour entirely if you're not tolerant of that much starch. Also, this cobbler was lovely and indulgent fresh out of the oven after dinner, but even better cold the next morning with bacon. I can't wait to try this with my first box of peaches!

Cherry Cobbler

primal / paleo / grain-free / gluten-free 

Yield: 6-8 servings

For the filling:

1.5lbs cherries

2-4T honey or sweetener of choice, to taste

1T lemon juice

2T tapioca flour or thickener of choice

1/4c water

For the topping:

1 1/2c blanched almond flour

1/2c tapioca flour

1/4t sea salt

1t baking powder

1T cinnamon

5T grassfed butter

3T sweetener of choice*, or to taste

1 egg

1/4c hot water

*If granulated add with dry, if liquid add with liquids (see recipe)

Preheat the oven to 400 degrees.

In a saucepan, add the ingredients for the filling and cook over medium-low heat until thick and bubbly (about 3-5 minutes). Pour into baking dish of choice (8x8, or individuals). 

In a small bowl stir together the flours, salt, baking powder, cinnamon, and sweetener of choice if it's granulated. Cut in the butter until crumbly. Stir in the egg and sweetener of choice if it's liquid. Add the hot water, stirring until combined; spoon the topping over the filling, spreading to cover.

Bake for 12-18 minutes, or until golden brown on the top. Let cool slightly then enjoy! Store in the refrigerator.

Strawberry Grapefruit Mint Popsicles (Paleo/Primal)

If you're making my 5-Minute Strawberry Sorbet you're halfway to these refreshing popsicles! 

Popsicle molds are great to have on hand; they are perfect for quick and refreshing summer treats. I like to use ours to make "Fudgesicles" and fruit pops. I often use the pulp from whatever we are juicing, along with a little bit of the juice itself, to make quick and nutritious popsicles. This recipe, with grapefruit, strawberry, and grapefruit mint is super refreshing, simple, and tart. Feel free to add a bit of sweetener if you deem it necessary, or up to 1 ounce alcohol. If you don't have grapefruit mint, you can of course substitute whatever kind of mint you have growing in your herb garden.

Isn't mint the best to grow?! As long as it's contained in a pot it's lovely and you basically can't kill it. I have several varieties growing in my garden including grapefruit mint, spearmint, peppermint, and chocolate mint.

Strawberry Grapefruit Mint Popsicles

primal / paleo / gluten-free / sweetener-free

Yield: (4) 3-ounce popsicles*

8 ounces strawberry puree

approx. 10-12 strawberries

4 ounces grapefruit juice 

approx. one grapefruit

4 grapefruit-mint leaves

Use a food processor to puree fresh or frozen strawberries, then measure 8 ounces into a bowl (I like to start with frozen strawberries and use any leftovers for 5-Minute Strawberry Sorbet). Add 4 ounces of grapefruit juice. Finely mince the mint and add it in.

Mix thoroughly, pour into popsicle molds, and freeze for about 2-4 hours or overnight before serving (depending on the temperature of your freezer). Enjoy!

*If you have different size molds simply adjust to suit in a ratio of 2 part strawberry to 1 part 

grapefruit with 1 mint leaf per popsicle

Melty goodness!

5 Minute Strawberry Sorbet (Primal/Paleo)

Easiest recipe ever and no ice cream maker required! I'm sure you're all familiar with banana ice cream (maybe some of you even owned this contraption). This utilizes the same method, blending frozen fruit in the food processor, but produces a perfect strawberry sorbet. The strawberry flavor is super condensed and the sorbet is lightly sweet, smooth, and so satisfying! The variations are endless, as well. Add some frozen mango or pineapple for a tropical flavor, dark chocolate for indulgence, banana for a creamier strawberry-banana flavor, frozen yogurt cubes for tartness, rosemary or mint for complexity, or honey for sweetness. You could also use it as the base for popsicles... coming soon! 

5 Minute Strawberry Sorbet

primal / paleo / grain-free / gluten-free / egg-free / sweetener-free

Yield: 2 servings

10-12 large strawberries, frozen

Place the strawberries (or any other fruits you're using) in your food processor. Let thaw for about 5 minutes, just until starting to sweat. Pulse. Scrape down the sides of your processor. Pulse. Scrape. Repeat until the mixture is starting to move around the bowl with the blade and is smooth. 

Add any simple flavorings such as extracts, honey, chocolate, or herbs. Pulse to combine, serve, and enjoy!

Hello instant summer treats...

Snickerdoodle Cookies (Primal/Paleo/Small batch)

While snickerdoodle cookies are usually equated with both Autumn and the holiday season, this mildly sweet and light textured primal and paleo version makes them perfect for any time of the year. A smaller batch combined with a short baking time means summer cookies! With almond flour and honey in the dough and a cinnamon coating, these cookies are the perfect balance of sweet and spice. The tapioca flour ensures that these cookies come out of the oven super soft and stay that way for several days. 

Snickerdoodle Cookies
primal / paleo / grain-free / gluten-free / egg-free option

Yield: 18 small cookies

Adapted from: The Gluten-Free Almond Flour Cookbook

1 1/4c blanched almond flour

1/3t sea salt

1t baking soda

1/4c tapioca flour

3T coconut oil, melted

1/4c liquid sweetener, I used honey

1 small egg*

1T vanilla extract

2t ground cinnamon

1t granulated sweetener, or omit if you prefer less sweet cookies

*Optional - omit for those with sensitivities

In a medium bowl combine the almond flour, salt, baking soda, and tapioca flour. Whisk away any lumps. In a small bowl combine the melted coconut oil with the honey. When emulsified, add the egg and vanilla extract. Add the wet ingredients to the dry, mix until thoroughly combined, and chill for 1 hour or until the dough is scoop-able.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone liner.

When the dough is firm enough to handle, working with a tablespoon of dough at a time, form into balls and roll in the cinnamon or cinnamon-sweetener mixture (I like to put the spice mixture in a small bowl, place the cookie ball on top, and rotate the bowl in tight, quick circles to propel the cookie ball evenly through the coating). Work quickly and handle the dough as little as possible. Repeat with remaining dough. Place on the parchment or silicone lined baking sheet 2 inches apart.

Bake for 8 to 10 minutes, until lightly golden in color and fragrant. Let cool on baking sheet for about 10 minutes, then enjoy!

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Disclaimer: Tropical Traditions provided me with a free sample of this product to review; I was under no obligation to review it, nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product. Also, if you order by clicking on any of my links and have not ordered from Tropical Traditions in the past you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Sesame Stir Fry with Crispy Garlic (Primal/Paleo)

These vegetables are just crisp tender, and lightly flavored enough to taste fresh while perfectly complimenting my Asian Spiced Chicken. The crisp garlic gives a little more character than the average stir fry, making the meal feel more indulgent than just a mess of properly cooked vegetables.

Sesame Stir Fry with Crispy Garlic
primal / paleo / grain-free / gluten-free

Yield: 2 servings

2T sesame oil, divided

Salt

Pepper

8 large brussel sprouts, trimmed and halved

1/2 onion, 1/4in crescent slices

2 carrots, peeled and 1/4in bias slices

2 stalks celery, 1/2in bias slices

1T cooking fat of choice

1c broccoli florets, half dollar size

One handful green beans, trimmed

1t coconut aminos

4 cloves garlic, minced

2t sesame seeds

Heat your wok over medium heat. Add 1T of the sesame oil. Once hot and rippling, place the brussel sprout halves cut side down. Season lightly with salt and pepper. Add the onion. Cook for 5 minutes, until the brussel sprouts are browned and beginning to soften. Remove the brussel sprouts. 

To the onion add the carrots and celery. Season lightly with salt and pepper. Cook for 2 minutes, until beginning to purge their water, then add the 1T cooking fat, broccoli, and green beans. Stir often, and continue cooking until the vegetables are crisp tender. Add the coconut aminos, toss, and add the vegetables to the brussel sprouts off the heat.

Drop the heat to low, add the remaining sesame oil to the wok along with the minced garlic, and cook, stirring constantly, until the garlic becomes golden and crisp but not bitter and black. It should only take a few minutes depending on your stove top. Plate the vegetables and top with the crispy garlic and sesame seeds. Serve and enjoy.

Asian Spiced Chicken (Primal/Paleo)

The flavors here are light, balanced, and fresh. The chicken is succulent, tender, and flavorful, with a crisp skin. This served alongside my Sesame Stir Fry is a meal quick enough for a busy weeknight, but lovely enough to be craved.

Asian Spiced Chicken
primal / paleo / grain-free / gluten-free / egg-free

Yield: 2 servings

4 chicken drumsticks

3T rice wine vinegar

1T coconut aminos

1T sesame oil

2T olive oil

1/4t fish sauce

1t honey

4 cloves garlic, minced

1t ginger, fresh and minced

1t sriracha, homemade for strict primal/paleo
1/2t garlic powder
1/2t sea salt

1t sesame seeds

Rinse and pat dry the chicken drumsticks. Place into a zip top bag and pour the rest of the ingredients over. Mix around so the marinade distributes evenly over the chicken and place in a shallow container. Let marinate for at least a few hours, or overnight, flipping once.

Preheat the oven to 400 degrees. Pour the chicken and marinade into an ovensafe dish and arrange the chicken so that the side with the most skin is facing upwards. Sprinkle with salt and garlic powder. Bake for 45 minutes to an hour or until an internal temperature of 165 degrees; halfway through baking, baste with juices. Let rest for 10 minutes before eating. Top with sesame seeds and enjoy.

Barbecue Pork and Beans in the Slow Cooker (Practically Primal/Paleo)

Technically speaking, legumes aren't "primal" or "paleo" (carbs, phytates, lectin, gut issues and all that) but, to quote myself in my Who I Am page:

Sometimes we don't eat 100% primal/paleo, so please take your "but THAT isn't paleo!" elsewhere. Just love here... :)

More importantly, legumes are a-ok with me every once in a while when prepared properly (rinsing, soaking, prolonged cooking, sprouting and/or fermenting). That said, if you choose not to, at any time, let any legume enter your body, then go ahead and skip them in the following recipe. You can supplement with extra vegetables, or just continue on! Either way, this is a lovely, simple, flavorful and versatile slow cooker meal.

Barbecue Pork and Beans 
primal option / paleo option / grain-free

Source: Adapted from Art of the Slow Cooker

Yield: 6-8 servings

1c dried beans: white, pinto, kidney, or mixture

1T apple cider vinegar

2lb boneless pork shoulder, cut into 1in cubes

3t spice rub, recipe following or a southwest style rub of choice

4 slices bacon, chopped

1 onion, 1/2in dice

2 carrots, 1/2in dice

1 celery rib, 1/2in slice

1T tapioca flour

3c bone broth

1/2c barbecue sauce, recipe following or one of choice

1 15oz can diced tomatoes

Spice rub

1.5T coarse sea salt, decrease if using fine salt

2T paprika

2T molasses

2T honey

1T chile powder

1t cumin

1/2t freshly ground black pepper

Barbecue sauce

1/3c primal ketchup

3T grainy dijon mustard

3T apple cider vinegar

3T honey

1t hot sauce

1/2t freshly ground black pepper

24-36 hours before the meal will be served, put the beans in a bowl, cover with at least 3 inches of water, add 1T apple cider vinegar, and let soak for 12-24 hours (you will want them to be done soaking on the morning you are preparing the meal for slow cooking). At this time, you can also cube the meat and rub with 2t of the spice rub, wrap, and refrigerate. If you can, rinse the beans and add new water and apple cider vinegar once to twice during the soaking process.

On the morning of, cook the bacon in a large deep cast iron skillet over medium-low, until the fat renders from the meat and coats the skillet. Remove the bacon and transfer to the slow cooker. In the same skillet, over medium-high heat, brown the pork in the fat in two to three batches depending on the size of your skillet. Transfer to the slow cooker.

Add the onions, carrots, and celery to the skillet and saute over medium heat for about 5 minutes. Add the remaining teaspoon of spice rub as well as the tapioca flour, and stir to coat. Slowly add in the broth, stir, and simmer until slightly thickened. Add the barbecue sauce, as well as the tomatoes with their liquid, and add to the slow cooker with the meat. 

Drain the beans and rinse well. Add to the slow cooker, give everything a stir, and cook for 8-10 hours on low. Stir, serve, and enjoy! 

Fig Newtons (Primal/Paleo)

Fig Newtons
primal / paleo / grain-free / gluten-free / egg-free

Source: Adapted from Real Sustenance

Yield: 16 large cookies

Dough:

4T butter

1/2c honey, or other liquid sweetener

1t vanilla extract

2c blanched almond flour

2c tapioca flour/starch

1/4t baking powder

1/3t sea salt

Filling:

12oz dried figs

Juice of one large orange, about 1/3c

Preheat the oven to 325 degrees.

Add the dried figs and orange juice to a medium saucepan. Cover, and simmer over medium-low heat for 5-7 minutes, until the figs have softened. Transfer the contents to a food processor and pulse until a smooth filling forms.

Meanwhile combine the butter, honey, and vanilla in a stand mixer to combine. Add the flours, baking powder, and salt. Mix until a dough forms that holds together when squeezed in the palm.

Cut 3 pieces of parchment to the size of your baking sheet. Divide the dough in half, and form a disc with half the dough between two sheets of parchment. Roll out into a 1/4in thick rectangle: approximately 12x8in. Using wet hands, spread half the filling along the middle third of the rectangle to within 1/2in of the top and bottom edges. 

Using the parchment, fold one third of the dough over the top of the filling.

Peel the parchment off the top so it's flat on the counter again and repeat with the the other third of the dough so you have a fig newton burrito of sorts. Using your fingers, fold up and pinch together the ends of the dough so the filling is completely contained within the cookie.

Repeat with the other half of the dough. Slice each log into 10 cookies, allow 1in space between cookies, and transfer the parchment to a baking sheet.

Bake for 14-18 minutes until lightly browned on the bottom and around the edges, but still soft to the touch. Remove to a cooling rack and let come to room temperature. Store in an airtight container; they're at the best for the first 2-3 days. Enjoy!

Cheddar Crackers (Primal)

As a teenager, I spent about 4 weeks a year in Arizona with my grandparents. I often took friends down with me or supervised my younger cousin's trips with her friends. We would spend hours lounging by the pool slathered in tanning oil, listening to horrible music, eating Cheez-Its and drinking Diet Coke. Was there ever a more perfect combination? Not in our minds. 

When I was encouraged to buy Elana's Almond Flour Cookbook by some friends, the first recipe I tried was her Carrot Cake. A quick second, these Cheddar Crackers got me all kinds of excited. I haven't had Cheez-Its for years, but after reading that her friends described her crackers as reminiscent of them I knew I had to give them a try. I, of course, tried one fresh out of the oven and was slightly disappointed. They were great, but the tie to Cheez-Its was weak. After they fully cooled I gave them a second try. Nailed it! They definitely remind me of a richer version of Cheez-Its... an adult Cheez-It. The crisp, salty exterior lends itself to an interior rich with cheesy depth. They are just lovely, for lack of a better word, and totally hit that snack craving right on the head. I can eat about five of these and feel satisfied thanks to the heavy protein content from the almond flour and cheese.

Cheddar Crackers
primal / grain-free / gluten-free

Yield: 60 

Source: Adapted from The Gluten-Free Almond Flour Cookbook

2-1/2c blanched almond flour

1/2t sea salt, fine

1t sea salt, coarse

1/2t baking soda

1c sharp cheddar cheese, freshly grated

3T coconut oil

2 eggs, lightly beaten

Preheat the oven to 350 degrees. Cut 3 pieces parchment paper to the size of 2 large baking sheets and set aside.

Combine the almond flour, salt, baking soda, and cheese. Add the eggs and coconut oil and stir together until thoroughly combined and a dough forms.

Halve the dough, and place one half between two of the sheets of parchment. Roll to a 1/16in thickness, transfer to a baking sheet, remove the top piece of parchment, and cut into 2in squares with a pizza cutter. Repeat with the other half of the dough.

Bake until lightly browned: about 15 minutes. Let cool, then store in an airtight container at room temperature. 

Enjoy!

STAY TUNED FOR A GIVEAWAY: COMING SOON!

Whole Roasted Chicken in Slow Cooker (Primal/Paleo)

Whole Roasted Chicken in Slow Cooker
primal / paleo / grain-free / gluten-free

4lb whole fryer chicken

3T butter

4-6 cloves garlic, freshly minced

1t sea salt

1/2t freshly ground pepper

1t paprika

1t dried thyme, or 1T fresh

1 onion

misc. vegetables

Rinse and pat dry the chicken, removing any innards. Chop an onion into 2in chunks and place in slow cooker. Roughly chop any other hearty vegetables similarly and place with onions (parsnip, carrot, celery). Place the chicken on top of the bed of vegetables. Melt the butter and add the garlic to the butter. Pour over the chicken, using a spatula to spread over the skin, and under breast skin. Sprinkle with spices and herbs. Cook on high for 3-4 hours, or until it reaches a safe internal temperature. Let rest for 10 minutes before serving. Enjoy!

You can then leave leftover carcass (bones, skin, etc) as well as cooking liquid and cooking vegetables in the slow cooker. Add additional vegetables (carrot, celery, onion, etc), as well as 8+c water, and cook overnight on low. In the morning, strain, and refrigerate for easy bone broth.

Tapioca Pudding (Primal)

I've never liked pudding. I mean, really, it's weird. It's all gelatinous, and just kind of sits in your mouth. When everyone ate those little pudding cups in their lunches I never understood. That pudding in particular was kind of slimy and just...fake tasting. It jiggled. I don't like milk, so why would I like cooked, thickened, sweetened milk?! It wasn't until I was an adult that I actually tried real pudding. Even then, I was like.. meh, it's alright I guess.
When I first had tapioca, it was in boba milk tea. I was really confused. I didn't understand why anyone would voluntarily put chunks of things in their drink. To me, there is nothing worse than drinking what you think is a lovely liquid, and all of a sudden having to deal with a weird texture. I'm a texture person, and it was confusing. After I drank most of my tea, I kind of liked it.
When I first tried tapioca pudding I finally got it. I understood why people like pudding, and I understood why they like tapioca. There was some giggling involved; I was hooked.
One of the first things I thought of "primalizing" after my initial 30 days of strict primal eating was tapioca pudding. I had never made it before, but I instantly knew I could make it primal friendly. I remember exclaiming in excitement to Mikey, and him just kind of reacting like any sane person would: "...yeah? So?" That was a year and a half ago. Now it's time.
It's a rainy Spring day. It is gloomy and gray. The type of day that makes me feel Autumn, and crave all things pumpkin flavored. Or at the very least something satisfying with a hint of spice. It's a slow day. A day to stand in front of the warm stove stirring something hot, fragrant, and bubbly with a wooden spoon. This pudding is just that thing. Rich, and creamy, with just a hint of cinnamon and nutmeg. Eaten hot right off the stove, it's satisfying. Chilled, and eaten cold, it's wholesome and lovely. With a spoonful of Chocolate Syrup, it's downright indulgent.

Tapioca Pudding
primal / paleo option / grain-free / gluten-free

Yield: 6 servings

1/3c, or up to 1/2c, small pearl tapioca*

3c whole milk, divided**

2 egg yolks

1/3c honey***

1/4t sea salt

1/2t cinnamon, or to taste

1/4t nutmeg, freshly ground, or to taste
1/2t vanilla extract

Begin by combining the tapioca and 1c of the milk in a heavy bottomed saucepan and soak for 30 minutes. Do not drain; add the remaining 2c milk, egg yolks, honey, and salt. Bring to a low boil over medium heat, stirring constantly, then reduce heat. Add the cinnamon and nutmeg and simmer, uncovered, for 10-15 minutes and stir the mixture frequently using slow, gentle strokes. The pudding should have a nice consistency, and coat the back of a spoon. The tapioca should be soft, gooey, and slightly translucent. 

Add the vanilla extract and allow to cool at room temperature for 20 minutes, then store in the refrigerator with plastic wrap touching the surface of the pudding. 

Enjoy!

*If you prefer a thicker pudding, use more tapioca pearls
**I haven't tried this, but you could try subbing almond/coconut milk to make Paleo

***I use 1/3c of honey for my sweetness preference but you can use up to 1/2c

What food texture did you find strange at first?