Tag Archives: kid friendly paleo

Piggies in a Pancake

11 Aug

This weekend my kids were begging to make cake pops and I indulged them, of course–mostly because we have a cake pop machine that takes the hassle out of the usual time-consuming preparation. Then, perhaps it was my newfound (yet very much delayed!) interest in Pinterest affecting my brain, but I began to try various different cake pop options. My favorite was the breakfast cake pop: a paleo friendly twist on something my kids repeatedly beg for in the freezer breakfast section. Next on my list to try will be a corn dog variation. Anything cute and portable always seems to get the kids’ approval!

Ingredients:

1 1/2 cup nut flour (I’ve been hooked on cashew meal from Trader Joe’s lately)
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
6 eggs
1/2 cup unsweetened coconut milk or almond milk
1/4 raw honey, maple syrup or sub 2 mashed bananas
1 tsp vanilla extract
links of your favorite nitrate free breakfast sausage, cooked and cut in pieces

Preparation:

Preheat cake pop maker or oven to 350. Combine dry ingredients in mixing bowl. Add remaining ingredients and whisk into a smooth thick batter.

For mini muffins: Grease tins with coconut oil liberally, add a bit of batter, place your piece of sausage, add remainder of batter to cover sausage. Bake for 12-15 minutes until golden brown.

For cake pop maker: Grease cake pop maker with coconut oil, add a bit of batter, place your piece of sausage, add remainder of batter to cover sausage. Bake for 2-4 minutes until done, or according to your machine instructions. They get done very fast!

Make a couple of batches and refrigerate or freeze leftovers for easy, fast, or on-the-go school day breakfasts!

Enjoy!

Cottage Pie Cupcakes

26 Jan

All ready

I know I said last week that a muffin is always a muffin, unless it’s made out of meat. Well, Parents magazine did an adorable little spread on “Cupcakes for Dinner” with meatloaf-esque recipes that inspired me to give them a try. Here is my version of their Shepherd’s Pie “Cupcakes.” My kids loved them because they were super easy to eat and said,”Mmmmm mashed potato icing!”

Sweet potato topping
4-6 sweet potatoes or a butternut squash, cubed
1-2 Tbsp coconut oil
salt, pepper and cinnamon
1/4 cup coconut milk

Meat mixture
2lb ground pork (or, turkey or beef)
1 small onion, chopped
3 large carrots, chopped
3 eggs
1/4 cup coconut flour
1/4 cup tomato paste
1 tsp sea salt
1/4 tsp black pepper
1 tsp garlic powder
1 tsp thyme
1 tsp rosemary
crushed pecans for garnish

Preheat oven to 375. Toss cubed sweet potatoes with 2 Tbsp coconut oil and sprinkle with salt, pepper, and cinnamon. Roast in oven for 30 minutes or until fork tender. Place in food processor, add coconut milk a little bit at a time, and pulse until smooth. Salt and pepper to taste, and set aside in separate bowl.

In same food processor bowl, add vegetables and pulse until finely chopped. Add meat and remainder of ingredients (minus crushed pecans) and pulse until well combined. Liberally grease muffin tins with coconut oil. Spoon meat mixture into muffin cups and then spoon and spread sweet potato mixture on top of meat mixture. Bake for 35-40 minutes until done. Let cool for a few minutes and remove from pan with narrow spatula. Top with crushed pecans and serve!

 

Moroccan lamb burgers

7 Mar

I had some ground lamb burning a hole in my freezer and it was a beautiful day for grilling outside. So, after reviewing several different versions of ground lamb recipes, I came up with this one. It turned out super yummy and my family deemed it absolutely suitable for repeating again (that’s how we judge things…they tell me if they want to ever see it on the table again!) So, I thought I’d share it with you. It’s a fun twist on a traditional hamburger that will send your taste buds soaring in quite a few different directions.

2 lb. ground lamb
1 small onion, finely diced
1 Tbsp dried mint
1 Tbsp dried cilantro
1 Tbsp green curry paste
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground ginger
1 tsp paprika
1/4 tsp ground cardamom
1 tsp salt
1/2 tsp pepper
1/2 cup shelled pistachios, finely chopped (I pulsed mine in the food processor to get them nice and fine)

OR for the spices, I stumbled upon this great mix the other day that will save you some time with the measuring spoons. I would substitute about 1 1/2 -2 Tbsp in this recipe for the cinnamon through cardamom.

Combine all ingredients in a large bowl. Fire up your outdoor grill or indoor grill pan if the weather isn’t cooperating. Form meat mixture into desired burger shape (or alternatively–you could do kebabs!). Cook approximately 5 minutes each side to desired doneness. I served mine on a bed of spinach with feta cheese and Tahini yogurt sauce (see recipe below), carrots/cucumbers for extra dipping, and cauliflower “rice” sautéed with butter, onion and a bit of each of the spices used above.

Easy Tahini yogurt sauce from a recipe Leigh once gave me:

1/2 cup plain Greek yogurt
2 Tbsp tahini
1 Tbsp lemon juice
1/4 tsp salt
1 tsp garlic powder
1 tsp cumin

Enjoy the day,

Heather

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