Paleo Blender Brownies

You know how the Paleo diet is kind of nice because the "naughty" foods are usually a lot of work? They're so much work, that you tend to stick to the good stuff, because that's actually easiest. 

Well this recipe ruins that. Literally, this recipe goes from ingredient list to oven in about 3 minutes. THREE MINUTES. And just in time for the holiday weekend!

Our blender has always been one of my favorite appliances. Now that it's key in making these brownies, it might just be my favorite appliance. I topped these brownies with coconut cream and raspberries for a Forth of July themed treat, but let your imagine run wild! Why not plop a scoop of Paleo Cherry Garcia Ice Cream? If you're into having nuts in your brownies, I think you're crazy... But pecans are a passable addition that others in this household would call "necessary".

Here's one more secret about these brownies: they're even better the next day. They come out of the oven slightly puffy but as they cool they settle, becoming dense, fudgy, and chewy, just like a brownie should be. 

Paleo Blender Brownies

Paleo, Gluten-Free, Grain-Free, Nut-Free   |       |    Print Friendly and PDF

Top these fudge brownies with coconut cream and raspberries for a festive treat!

Yields: 12   |    Total Time:



Ingredients:

  • 1 green plantain (7-8 ounces)
  • 3 eggs
  • 1/3 cup coconut oil
  • 1/8 - 1/4 cup honey (depending on preference)
  • 1 teaspoon vanilla
  • 1/4 cup cocoa powder
  • 1 tablespoon coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 cup chocolate chips

Directions:

  1. Preheat the oven to 375°F. Grease a 9x9 baking pan.
  2. In a small sauce pan or microwave safe bowl, heat the coconut oil, honey, and chocolate chips until mostly melted. Stir frequently to prevent burning.
  3. Peel and chop plantain. In a blender, combine: plantain, eggs, coconut oil, honey, chocolate chips, vanilla, cocoa powder, coconut flour, sea salt. Blender until smooth, scraping the sides as needed.
  4. Pour batter into baking dish. Bake for 25 minutes, until brownies are begin to rise, but batter does not jiggle when you shake the pan. Remove from oven and allow to cool 10-15 minutes.

Paleo Pesto Meatballs

Pesto and I, we have a thing. When the word pesto is on a menu, my eyes jump straight to it. Sort of like a metal detector... but for basil. Just another reason to love this time of year! Pesto on everything! 

I'm not sure when this vision of pesto on meatballs came to me. It's a totally simply idea, but for some reason I let the idea roll around in my head for weeks before I actually broke down and tried it out. 

The verdict? Pesto never fails. Even in a 20-minute meal, pesto feels and tastes glamorous. 

In my recent reader survey, I asked what you guys wanted to see more of around here. Thank you so much for taking the time to respond! I'll do my best to share more of what you want. First up: more stove-top dinners. These Pesto Meatballs aren't just a stove-top dinner--they're one of the simplest stove-top dinners I've shared to date. Chances are, you have the ingredients already. But simple doesn't mean boring... it's amazing what a little basil can do to make something taste so good! 

While I like just eating these next to a salad, they're also great with spiralized zucchini "spaghetti". Add some extra pesto and swirl it into the zoodles for good measure. 

Paleo Pesto Meatballs

Paleo, Gluten-Free, Grain-Free   |       |    Print Friendly and PDF

Serve them over zoodles or just eat them with a fork, Pesto Meatballs are simple but tasty.

Serves: 4   |    Total Time:



Ingredients:

  • 1 pound ground beef
  • 4 large cloves garlic
  • Salt & Pepper
  • 2/3 ounce basil leaves
  • 5 walnut halves
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon nutritional yeast

Directions:

  1. Place beef in a mixing bowl. Sprinkle with salt and pepper. Mince 1 garlic clove and add that to the bowl. Mash the seasoning into the meat and then shape the beef into meatballs, 1 to 1-1/2 inches in diameter.
  2. Heat a large skillet to medium heat. (If you are using a lean meat, add some coconut oil to the pan now. I use 80/20 for this recipe and need no additional fat in the pan for cooking).Place the meatballs in the pan so that they have about 1 inch in-between (cook them in 2 batches if necessary). After 5 minutes, flip the meatballs over. They should be browned on the bottom. Cook them on the other side for 5 more minutes, with the lid on, until cooked through.
  3. While the meatballs cook, prepare the pesto. Place the basil, remaining garlic cloves, walnuts, nutritional yeast, and olive oil in a blender (in that order). Blend on medium, scraping the sides of the blender with a spatula as necessary, until pesto sauce has formed a consistent but corse texture.
  4. Scoop pesto into pan with meatballs. Use a spatula to move meatballs around until they are coated in pesto. Serve hot.

Cauliflower Pork Fried "Rice" + One-Pot Paleo Cookbook Review

Ok, so I know I write a food blog and am supposed to be eating gourmet meals all the time and all, but the reality is that half the time I'm throw meals together in rush with no direction. My lunches are often random compilations of leftovers, the makings of a salad, or other snacks. My desire to eat real food out weighs my desire to eat a typical sack lunch, so I prefer the random lunch anyways! 

When lunch time rolls around, I can almost guarantee it will go one of two ways.

Some days I go to heat up my lunch, and I'm super excited to eat it because it's delicious leftovers. Someone else walks into the kitchen, and asks me what I'm having for lunch. They know I write a food blog--they know that I'm probably super excited about what I'm having for lunch- so it's a loaded question. When I have great leftovers, answering feels a bit like bragging. It feels just enough like bragging that I almost (almost) feel bad about it. 

The second scenario happens on days when I'm running out the door in a rush and  throw together some mis-matched items to make a "lunch". You know what I'm talking about. It's something like a spinach-carrot-bell pepper salad with the last of the leftover chicken and a sprinkle of nuts. Or a half-full tupperware of soup, a few veggies on the side, and a heaping of "gosh I hope I have some good snacks in my drawer at work" wishes. When people ask what I have for lunch on those days, I feel like shrinking on the inside. Er... um... well, I have a leftover burger on a pile of arugula which is totally dry because we were out of oil and vinegar. Jealous, aren't you? 

Those days are a total bummer. 

Those are the days that I'm most desperate for quick, easy meals that are no brainers. Preferably the also require minimal cleaning. Those are the days I'm most desperate for a cookbook like One-Pot Paleo. Have you heard of it? It's a new cookbook by Jenny from Paleo Foodie Kitchen. Not only is the book full of simple to make delicious meals, it's also full of photos. And if there's one thing I look for in a cookbook is it's photos (big, bright, full page photos). Jenny manages to make her totally approachable meals also totally drool worthy-- a sweet spot, it you ask me. 

This recipe, Cauliflower Pork Fried "Rice" took me ~20 minutes to make, and there were plenty of leftovers (which I was totally excited to brag about the next day). I like this recipe because it's so beautifully simple, and the reality is that simple meals rule the day. I also tested out her Seared Scallops and Brussels Sprouts with Pancetta (find the picture on my Instagram!), because serendipitously, I purchased all of the ingredients for it the same day my copy of the cookbook came in the mail. My tastebuds are calling it fate. Next up? I'll definitely be throwing Jenny's Antipasto Salad together soon! 

Cauliflower Pork Fried Rice

Paleo, Gluten-Free, Grain-Free   |       |    Print Friendly and PDF

This recipe is from One-Pot Paleo, the new cookbook by Jenny of Paleo Foodie Kitchen.

Serves: 4   |    Total Time:



Ingredients:

  • 1 tablespoon ghee or bacon fat
  • 3 cloves garlic,minced
  • 1 cup sweet onions, chopped
  • 1 pound ground pork
  • 1 cup carrots, chopped
  • 3 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • 1/4 teaspoon coarse ground black pepper
  • 2 large eggs
  • 4 cups cauliflower rice (run cauliflower floret through the cheese grate attachment of your food processor)
  • 1/2 cup green onions, chopped

Directions:

  1. Add ghee to a wok over medium-high heat. Add the garlic and onions & saute for 3 minutes. Add the ground pork and cook for 7-8 minutes while breaking apart big pieces with the back of a wooden spoon.
  2. Stir in the carrots and season with the coconut aminos, fish sauce and black pepper. Remove from the wok and set aside in a bowl. Crack the eggs into the wok and scramble for 1 minute. Return the pork mixture to the pan and stir together with the eggs. Add the cauliflower rice and green onions. Mix until everything is thoroughly combined. Cook for 5 minutes until cauliflower is soft but not mushy.
  3. Top with more green onions before serving.