Basil Macadamia Nut Pesto with Roasted Wild Mushrooms

Basil Macadamia Nut Pesto with Roasted Wild Mushrooms

The miracle noodle or Shirataki noodle is a very low-carb pasta alternative for those on the Keto diet and prefer to skip the usual spaghetti squash alternative to pasta. Shirataki noodles are gluten, soy, and dairy free; they also have zero net carbs, which is perfect for those on the Keto diet. The noodle is a popular ingredient among many Asian cuisines and derives from a type of yam. The appearance of Shirataki noodles are translucent and require zero cooking. Thoroughly rinsing the noodles under cool water for approximately five minutes is the only real cooking time the ingredient needs. So have your other elements for the recipe ready and hot.

This Keto pasta recipe incorporates a rich pesto sauce with omega fatty acid rich macadamia nuts along with wild mushrooms for an easy recipe that is quick to make. You can top the pasta with grilled meat, poultry, fish, or jumbo prawns for an extra kick of protein.

You can find Shirataki noodles online or at specialty Asian markets in your local area. The noodle comes in many shapes; although angel hair is the most common one to buy. This recipe calls for angel hair cut noodles, but you can use any type of noodle shape.

Makes: 6 servings

Ingredients:

For the pesto
• 4 ounce package fresh basil, roughly chopped
• 1/4 cup fresh parsley, roughly chopped
• 2 lemons, juiced
• 1/2 cup whole macadamia nuts
• 4 cloves garlic, roughly chopped
• 1/4 cup Parmesan cheese, grated
• 1 cup extra-virgin olive oil
• Kosher salt and pepper to taste

For the pasta:
• 16 ounce package Shirataki angel hair noodles
• 4 Tablespoons extra-virgin olive oil
• 1 lb. wild mushrooms, roughly chopped
• 1 Tablespoon fresh rosemary, minced
• 3 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh cracked black pepper
• 2 Roma or plum tomatoes, finely chopped

Directions:

Make the pesto:
1.) Place the basil, parsley, lemon juice, nuts, garlic, and parmesan in a food processor and blend for 1 minute. Turn the motor on high and slowly add the oil in a thin steady stream until all amount is added. Continue to blend the pesto for 45 seconds. Transfer the pesto to a container with a fitting lid and season with salt and pepper. Place a piece of plastic wrap directly over the pesto, secure with the lid, and place in the refrigerator.

Make the pasta:
1. Heat the oven to 425 F. Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl, whisk the oil, rosemary, garlic, salt, and pepper together. Add the mushrooms and toss to combine.
3. Evenly scatter the mushroom mixture onto the baking sheet and roast the mushrooms for 10 minutes. Remove the pan from the oven and set aside.
4. Place the noodles in a colander and rinse under cool water for 5 minutes. **It is important to thoroughly rinse the noodles for the above time. It will soften the noodles and rinse away any off flavor. Shake the excess water from the colander and leave the noodles in the sink to continue to drain.
5. Heat a large skillet over medium heat. Add the pesto and mushrooms and cook for 3 minutes; tossing the ingredients to combine. Add the reserved noodles and continue to cook for 3 minutes. Check for salt, toss in the tomatoes, and serve at once.

Apple Cinnamon Paleo Breakfast Muffins

Apple Cinnamon Paleo Breakfast Muffins

Get energized in the morning with these tasty Paleo inspired breakfast muffins. They are easy to whip up and have an incredible texture and wonderful moisture. You can use any type of Paleo friendly flour, such as ground flaxseed if you have it on hand. The addition of the coconut oil adds a sweet scent while the honey enriches the fresh apples used in the recipe.

For the apples, be sure to use a sweet crisp variety, such as pink lady, red delicious, or Fuji. These will add a natural sweetness to the recipe and will withhold their texture during the baking process.

The recipe can be made in advance and the muffins can be stored in a heavy zip lock back and placed in the freezer for up to 2 weeks. Simply take out as many muffins you want for the next day the night before, and thaw them out overnight in the refrigerator.

Cinnamon is an incredible spice that is included in the recipe. Research shows that 1 teaspoon per day will boost your metabolism, lower cholesterol, and absorb the bad fats stored in your body. Incorporate this super spice in other Paleo recipes, such as smoothie recipes, other baked goods, and even in a glass of almond milk.

Ingredients:
• 1 cup almond flour
• 3 Tablespoons coconut flour
• 1 large apple, such as Fuji, peeled, cored, and small diced
• 1 teaspoon fresh lemon juice
• 3 large eggs, beaten
• 1 1/2 Tablespoons ground cinnamon
• 3 Tablespoons organic honey
• 1/4 cup coconut oil
• 1/2 teaspoon baking soda

Directions:

1.) Heat the oven to 350 F. Line a muffin tin, 12 count, with liners and set aside.
2.) In a large mixing bowl, whisk the almond flour, coconut flour, cinnamon and baking soda and then make a well in the center
3.) In the center of the mixing bowl, add the eggs, apples, honey, and coconut oil and mix with a wooden spoon until all of the ingredients are well incorporated.
4.) Divide the batter amount the prepared muffin tin and bake the muffins for 25 to 30 minutes. They should lightly spring back when touched.
5.) Remove the muffins from the oven and cool for 5 minutes in the tin.
6.) Turn the muffins out onto a wire rack and cool to room temperature.

The Paleo Banana Spiced Pancake

The Paleo Banana Spiced Pancake

To create the ultimate Paleo pancake recipe with bananas centers on the ratio of ingredients. Once you understand the proper combinations to create the perfect Paleo pancake, you can implement other foods. But this recipe is all about how to use the right amounts of bananas and other Paleo minded ingredient to create that ideal fluffy moist pancake many grew up with.

Depending on your personal commitment to living Paleo, this recipe also includes a homemade baking powder that creates the fluffiness sought for pancakes. It is completely optional and a breeze to make. All you need is baking soda and cream of tartar, the amount need for the recipe is minimal. The ratio can be increased and used for other baking recipes that call for a little ump to raise the baked good.

Serve the pancakes with homemade apple or nut butter for a punch of protein. If your diet allows, a touch of pure maple syrup is always invited to top these pancakes too.
 

Makes 16 4 -inch pancakes | 4 per person |

Ingredients:
• 2 large very ripe bananas
• 2 large free-range eggs
• 2 1/2 Tablespoons unrefined coconut oil, melted-plus extra for cooking pancakes
• 2/3 cup almond flour
• 1 Tablespoon agave nectar, optional
• Pinch of salt
• 1/2 teaspoon cinnamon, ground
• 1/4 teaspoon baking soda
• 1/2 teaspoon cream of tartar

Directions:
1.) Combine the baking soda and cream of tartar; set aside.
2.) In a mixing bowl, mash the bananas to a semi-smooth puree. Add the eggs, agave nectar, and coconut oil and whisk to combine.
3.) Use a wooden spoon and stir in the reserved baking soda mixture, salt, cinnamon, and almond flour. Continue to mix to a smooth batter.
4.) Heat a small amount of the coconut oil over medium heat in large sauté pan or flat griddle.
5.) Drop 1/4 cup of batter 2-inches apart and cook until the edges are set and tiny bubbles are visible on top of each pancake, about 5 minutes. Flip the cakes over and continue to cook for 3 minutes.
6.) Place 4 pancakes per plate and top with any Paleo topping, and serve at once.

Paleo coconut milk ice creams

Paleo coconut milk ice cream

Ice cream is a wonderful chilled treat that is easy to make, especially when using coconut milk as its base. The recipe is Paleo minded, as it only contains ingredients suitable for the diet. A creamy yolk based custard starts the recipe and full-fat coconut milk replaces the cream in traditional recipes for the creamy dessert.

Raw coconut nectar is used as the sweetener, it is ideal for those on this type of diet as it is derived from the coconut itself in its earlier growing stages. You can find this sweetener in some health food stores or online. It can be used in other Paleo dessert or in drinks such as teas and coffee.

You will need to allow approximately 4 hours from start to finish for the ice cream to cook, chill, and freeze. The recipe can be stored in the freezer in an airtight container for up to one month.

Makes 1 quart ~ 8 -1/2 cup servings

Ingredients:

· 2 (14 oz. cans) unsweetened full-fat coconut milk

· 1/4 cup coconut nectar

· 8 large egg yolks

· 1/4 tsp. salt

· 3/4 cup unsweetened raw coconut flakes

· 1 vanilla bean, split or 1 1/2 tsps. Pure vanilla extract

Directions:

1.) Place 2 cups of ice cubes in a large mixing bowl. Fill with 1 cup of water and set aside. This is your cooling bath to chill the base.

2.) In a mixing bowl, whisk the egg yolks, salt, and coconut nectar until pale, about 5 minutes.

3.) Place a pot that the bowl of yolks fits over on medium heat. Add 2 cups of water and bring to a simmer.

4.) Meanwhile, place the coconut milk, vanilla bean or extract, in a separate pot and bring to a simmer over medium heat. Whisk the contents until smooth and just until the milk comes to a simmer. Remove the pot from the heat and discard the bean if using.

5.) Slowly add the milk to the egg yolk mixture in slow steady stream, constantly whisking to temper the milk with the yolks. Once all of the ingredients have been incorporated, place the mixing bowl over the simmering water.

6.) Continue to whisk the base for 8 to 10 minutes, never leaving the custard unattended. Once the base thickens and turns a pale yellow, pour the base through a fine mesh sieve into a clean bowl that fits inside the ice bath bowl.

7.) Place the custard bowl into the ice bath and cool for one hour, stirring occasionally. Once the base is cool, transfer to an ice cream maker and churn for 25 to 30 minutes. Transfer the ice cream to an air tight container and store in the refrigerator.

Finishing the recipe:

While the coconut milk ice cream is churning, heat the oven to 350 F. Evenly spread the coconut flakes onto a baking sheet and toast for 5 to 8 minutes, stirring the flakes mid-way through. Remove from the oven and cool.

To serve the ice cream, scoop approximately 1/2 cup into a chilled bowl and sprinkle some toasted coconut flakes on top and serve.

You can also incorporate the toasted coconut flakes into the base as it churns in the ice cream maker for added texture and great flavor.