Paleo Banana Spread

Paleo Banana Spread

Now there is this delicious coconut patties, then of course must for breakfast or coffee something delicious on top. Something that one also sweetens without adding more sugar the day.

Bananas are ideally suited for a fruity spread, without which one needs further gelling. The simple recipe:

Ripe bananas, 1 tsp lemon juice per banana, 1-2 El water

Cooking Paleo Banana Spread

 

The banana zermusen and immediately heat the lemon juice and water in a saucepan, simmer until the Bananenmus has become quite tight enough.

This can be just like I do here before for a meal with 1 banana, or to cook something more on the same stock, then it should but simmer at least 4 minutes right and then immediately filled and sealed to the edge in clean jars. Then cool and dark storage and use within one month.

This mass is also suitable as a cake covering, as a sauce for pancakes or sweet pastries to stir in coconut milk or coconut cream and for further processing as smothie or shake. If you want to consume it quickly it can be concomitantly used as fill for the pie dough.

Hmmm ... but simply delicious, tastes like The Morning)

Paleo Potato Gratin

Paleo Potato Gratin

Who has not, you feel like something really hearty but you do not want to throw Paleo completely overboard. I love potato gratin but the normal recipe is made with cream and that is not quite Paleo. I've experimented a bit and the best gratin that I made on Paleo base was made with coconut milk.

For 4 people active //: // 35 minutes Total of: 90 minutes

Ingredients

• 2500 g potatoes (raw)
• 250 ml coconut milk
• 3 cloves of garlic
• 1 tablespoon olive oil
• 4 sprigs of fresh thyme
• 2 tablespoons grated Parmesan cheese (optional)
• 1 pinch (s) salt and pepper

Kitchen Accessories :

Gratin dish (loaf tin / bread pan) , Aluminum foil

Preparation

1. Preheat the oven to 200 ° C preheat (top and bottom heat)
2. Peel the potatoes and place in a bowl of water so they do not turn brown and remain fresh.
3. Herhacken the garlic finely and add along with the coconut milk in a large pan or pot until it boils and then easily let simmer 2 minutes more.
4. Cut the potatoes into thin slices in the meantime. This is best achieved with a planer
5. Take the coconut milk from the heat and season to taste with salt and pepper
6. Now give the potato slices and sprigs of thyme to the coconut milk and mix everything well
7. The gratin dish streak with the olive oil (or line with parchment paper), pour in the Paleo potato gratin mixture and press with a spoon everything "fixed"
8. Who is ok with Parmesan can now sträußeln the Parmesan over it - but as I said not a must
9. Now cover the baking dish with aluminum foil, place in the oven and bake for 45 to 50 minutes
10. After 45 to 50 minutes remove the foil and bake for another 10 minutes
11. Now the baking dish from the oven, let cool slightly and serve the Paleo potato gratin. When serving, please rauszunehmen it respect the thyme sprigs

Serve with

• Meatloaf with egg
• Pork in coffee crust with blueberry sauce

Our tip

If you like the Paleo potato gratin something hearty you can fry some bacon in the pan and this place for the last 10 minutes still on the gratin and mitbacken.

The Paleo Potato Gratin tastes good cold the way also, so if what then remains quiet the next day ready to eat.

(Instead of olive oil can also be used baking paper - simply interpret the shape of it)

THE POTATO GRATIN TASTES! AND ... NOT TO COCOS.

Many think of coconut milk immediately to the heavy coconut flavor and I know many that this is too strong. By bake at 200 degrees I've had the experience that the taste is as good as gone. Means the potato gratin Paleo really tastes almost exactly the same as as if you would do with normal cream - and gratin is at dinner or barbecues always a highlight.

Paleo hamburger with pineapple

Paleo hamburger with pineapple

There it is again: Our popular combination of savory and fruity culminates in the most spectacular recipe - the hamburger with pineapple. The photo of this taste explosion originated in the recordings for our cookbook " PALEO - Power for Life "- in our opinion one of the best photos from the book. But this Paleo Hamburger buns with pineapple as spare not only looks good but also tastes quite excellent!

For 4 people active //: // 35 minutes Total of: 35 minutes
Nutrition information per serving: 408 kcal // 31 g 29 g // E F // 7 g KH

Ingredients

• 600 g minced (happy) beef
• 1 pineapple
• 1 large red onion
• 1 small onion
• 0.5 tsp chili powder
• 2 tbsp coconut oil
• 1 pinch (s) salt
• 1 pinch (s) pepper

Preparation

1. The pineapple from the shell free, then cut 8 slices of it and they release from the stalk in the middle of each. The red onion peeled and cut into large rings.
    
2. Peel the small onion, cut into small cubes and mix with the minced meat, the chilli powder and salt and pepper into a paste. Then from the meat dough forms 4 burgers.
    
3. Add 2 cups 1 tablespoon coconut oil over medium-high heat. Then distribute the burger, pineapple and onion rings to the pan and fry until everything is lightly browned. Turning once. The burgers over medium heat until fry until they are through. Can be tested simply by gently pushing on it with the spatula - if not more meat juice leaks, they are cooked.
    
4. To serve the hamburger as follows on warmed plates cause: At the bottom, a slice of pineapple, then a burger (as desired something Guacamole Put a layer of onion rings and finally the second slice of pineapple).

Our tip

If too little is place in the pans, you can use the pineapple in two passages fry. Then the already finished wheels keep warm in the oven.

HAMBURGER WITH PINEAPPLE - DARING BUT TASTY

Pineapple is certainly not the first thing one comes to mind when one thinks of hamburgers. But we have already made so many good experiences with fruity combinations - and this Paleo Hamburger is one of our absolute highlights.

Paleo Egg Muffin Recipe

Paleo Egg Muffin Recipe

Ingredient

1. Egg 1 egg
2. Bacon Slice 200 Grams
3. Tomato Slice
4. Almond meal muffin
5. olive oil 1 Tsp.
6. Ground Pepper 1/8 of Tsp.

*Almond meal muffins can be bought at health food stores.

Cooking Paleo Egg Muffin

• Take a small circle dish or ramekin and place oil on the dish. Crack egg and place in greased dish. Using a fork, pierce the yolk several times before cooking so yolk is bleeding into white of egg. Then place in steamer or microwave for at least a minute.
• Take *almond meal muffin and toast in toaster. Sprinkle remaining oil over both sides and then place bacon and tomato slice on one side.
• When egg is done, place on top of tomato slice and top with other side of muffin. A totally paleo recipe for breakfast. Serves one.

This Paleo Egg Muffin is easy paleo recipe. It is a high protein and low crab for loss weight or bodybuilding.

EASTER CANDY PALEO VERSION: STUFFED PESTIÑOS

EASTER CANDY PALEO VERSION: STUFFED PESTIÑOS

It all started when Deborah, author of the blog Yocomosapiens launched a contest "PaleoClon" in which he challenged us to create a paleo version of typical desserts Easter.

This good girl, is taking the custom to throw challenges and without provocation: P. And as he did recently for a good cause. And of course, I played me some palms, and straining delighted.

My first problem was I ever prepared a traditional dessert santa / easter week. Yes, I have a lot of experience as taster, because my mother is very good baker, as evidenced by these fritters which has prepared this Easter:

The second dilemma, I was presented with the flour used. My first choice is usually coconut flour for its texture more like wheat flour, but I stayed home.

What I had in the pantry was also flour gluten free banana that had bought some in a neighboring business. I had no clear measures to get a crispy crust, but I'm delighted with the result.

I have to confess that the taste of these fritters are not a traditional sweet made CLONE of CLONE gluten, but they are real good like!

PALEO INGREDIENTS:

FOR THE MASS OF THE FRITTERS:

• 2 cups flour plantain (about 150 gr.). I bought the Native brand
• 1 egg camper
• 1/4 cup extra virgin olive oil (50 ml approx.)
• 1/4 cup of water (can be replaced by white wine).
• 2 tablespoons aniseed or ground
• 2 tablespoons tablespoon honey
• 2 level tablespoons tablespoon cinnamon
• 1 pinch of salt
• 1 pinch of baking soda

FOR THE CUSTARD

• 3 range eggs
• 1/2 cup coconut milk or almond
• 1 tablespoon honey
• 2 tablespoons kuzu or 1 tablespoon banana flour (used to thicken).
• 1 teaspoon vanilla extract (optional)

PREPARATION

FROM CUSTARD

• Beat the eggs with the other ingredients of the cream and put the mixture in a saucepan over low heat.
• Stir until you check it thickens and solidifies.
• Remove from heat and let cool.

MASS FRITTERS

• Beat egg with dill and add 1 tablespoon cinnamon, 1 tablespoon honey, salt and baking.
• Add a cup of flour, along with oil and water.
• Stir with a spoon until a smooth dough is formed. You will see that the texture is quite liquid and sticky.
• Add the second cup of flour and stir until the dough does not stick to your hands.
• Use an extra tablespoon of water if the dough is too brittle and prevents mold.
• Reserve at least an hour in the fridge.
• After this time, preheat oven to 160C.
• Take a ball of passes and Amasala hands to form a round cake about 8 cm in diameter:
• Grab a piece of baking paper and forms a comb, which has more than one layer to support the weight of the dough.
• Wrap the dough with the comb to shape bummer.
• Place fritters on baking paper on a tray suitable for the oven.
• Bake for 15 minutes, ensuring crisp.
• Heat a tablespoon of honey (microwave or double boiler) and mix with a tablespoon of cinnamon.
• After 15 minutes, take the baking tray and paint fritters with honey and cinnamon mixture. Fritters, Put in the oven for 5 minutes.
• After that time, take the fritters from the oven and let cool.
• Fill with pastry cream and serve

INTERNATIONAL PALEO RECIPES: BEEF KOFTA

INTERNATIONAL PALEO RECIPES: BEEF KOFTA

Living in a huge city like Madrid can be overwhelming for many people and there is always the distances to be traveled to move from one neighborhood to another. On the other hand, nobody can deny that cultural and gastronomic offer is huge, and me, I love to eat, this makes me very happy.

This weekend, between courses and various events, I hardly have passed for home and eaten restaurant and dined with the difficulty involved if you do not eat gluten or dairy or sugar:

• Friday: dinner at an Italian-Argentinean restaurant where I could enjoy a strip roast (beef).
• Saturday: dinner at a Greek restaurant, I went by chance and discovered that in addition to its famous moussaka, also make delicious grilled meats.

And my favorite of the weekend: Sunday was a Bulgarian restaurant that had been recommended to me especially. Yes, I also thought, Bulgarian? But what is eaten in Bulgaria? (* Data restaurant at the end of post)

Reading the letter, the first thing you'll discover and recommend, is a lot like the very typical cheese fetta cheese Bulgaria, white and salty, and aspect:

But if you do not consume dairy products, have a variety of grilled meats, which put kebab mode (swords), accompanied with a jugosísimos mushrooms, potatoes and corn, all grilled. Almost all dishes are served with yogurt sauce:

While turning the pages of the letter, I saw something that struck me as typical Bulgarian recipe: moussaka. How? But this was not a famous GREEK recipe?

I did not want to bother the charming Bulgarian waiter, tattooed arms and biceps boxer, I was going to say that "what daring is ignorance." Total, wikipedia can also answer and nothing is further from my intention to belittle its gastronomic culture .

So researching recipes, I discovered lots of dishes shared between Greece, Bulgaria, Turkey ... but of course, seeing them on the map, neighboring nations are:

One of these dishes the kofta, today's recipe, which according to wikipedia:

• In Turkey, köfte
• In Bulgaria, kyufteta,
• In Greece, Keftedes (singular keftes).
• In Romania, it is called chiftele (singular chiftea).
• ...

and that is a kind of very spicy and delicious grilled burger.

BEEF KOFTA (MAXIMUM TIME 20 MINUTES)

INGREDIENTS (FOR ABOUT 8 KOFTAS)

• 300 grams of beef fillets
• 1/2 onion
• 1 tablespoon garlic powder or 1 clove garlic
• 1/2 teaspoon of cayenne pepper
• 1 tablespoon dried mint or basil spice
• 1 pinch of salt
• 2 tablespoons pine nuts (optional)

PREPARATION

• Peel and chop the onion and put it in the grinder (or blender with glass).
• Add the chopped steaks also not to late in picking your meat too.
• Sprinkle spices on the beef and turn the grinder until you check that all ingredients are mixed.
• Once made minced meat and onions, gets a handful with the mixture and shape it sausage.
• Before putting it in a pan or griddle, crosses the kofta kebabs with a stick. We help you get around while cooking.
• Cook for 15 minutes over medium heat to be making the kofta go inside, and begins to brown the surface.
• Originally, this dish is served with a yogurt sauce. To replace the yogurt, you can serve it accompanied by a coconut sauce and mix it with some spices: basil, oregano, parsley, etc. ..

Potato Salad with Salmon and Avocado

Potato Salad with Salmon and Avocado

This dish is highly recommended as it has a quality protein intake accompanied by heart-healthy fats, which reduce cholesterol and also prevent thrombus. As for salmon. Furthermore, the avocado is rich in monounsaturated fats and minerals antioxidants.

Ingredients:(Serves 4-6)

• 2 potatoes
• 200 gr. fresh salmon
• 200 gr. smoked salmon
• 4 teaspoons trout roe
• 1 avocado
• 1 head of lettuce
• 1 spring onion
• 2 eggs
• 1 lemon
• water
• vinegar
• olive oil
• Preparation:
• Boil potatoes and eggs in a pan of boiling water.

Let cook for 10 minutes the eggs and potatoes for 20-25 minutes. We drain the eggs and potatoes and let cool.

Peel the potatoes, chop them and put them in a bowl.

Peel and chop the eggs and add. Booked.

Then we remove the skin fresh salmon and cut it into cubes. We put in a bowl and add lemon juice. We leave it to marinate for 25 minutes.

After this time, drain them and add the salmon to the bowl of egg and potato. Chop the smoked salmon and add it.

Peel and chop the flesh of the avocado and onion and add it. What Aline with oil and vinegar and mix well.

Well cleaned leaves lettuce, chop and put in a bowl. Aline with oil and vinegar.

We distributed the lettuce on the basis of individual ring-shaped molds.

Fill the rings with salad pressing. The unfold and place it over a teaspoon of trout eggs.

You are ready to serve !!