The last 2 weekends we loaded up the kids and went apple picking. Agritopia Farms is a beautiful area of Phoenix that has gorgeous organic produce, organic peach trees, apricot trees and Anna apple trees. The Anna Apple tastes very similar to a Grannie Smith, only a little less tart. They are awesome! The first weekend we bought 30lbs and just this last one we bought 15lbs.
Needless to say we are making everything apple from apple butter to apple chips. So why not make an apple pie. I used a crust recipe that is part of the amazing blogger Brittney Angell’s online club. She is an very talented gluten free and grain free baker. If you love pies, the crust alone is worth the yearly $14.99. The pie crust is just like a Pilsbury Dough crust. It flakes. If you have tried to make a paleo crust in the past, need I say more? Usually, although tasty, they are very dense. This one is light and flaky. You can get the recipe here. She also has 2 other free pie crust on her site, but I haven’t tried them yet. If you do, please let me know how they turned out!
Another option is one from Elana’s Pantry. It is really good, but doesn’t flake like a traditional crust. You can get it here.
Paleo Apple Pie
2 pie crusts (one for the bottom and one for the lattice on top)
6 cups of thinly peeled and sliced tart apples such as Anna or Grannie Smith
3/4 c plus 1 tsp. maple sugar (The brand I use is Coombs Family Farms 100% Organic Maple Sugar, 1 lb 9 Ounce, Container)
1 lemon juiced
2 T arrowroot flour
1 1/4 tsp cinnamon
Pre-heat oven to 325 degrees F.
Roll out the pie crust onto parchment paper with a little arrow root flour underneeth to prevent sticking. Use the parchment paper to transfer the crust to the pie pan and press into place. Bake the crust in preheated oven for 15 min. In the mean time mix all the filling ingredients together except for the 1tsp maple sugar and 1/4 tsp cinnamon. Place the mixture in the par cooked crust. Roll out remaining dough and cut into strips for the lattice. Place the lattice onto of the apples and then sprinkle with 1 tsp of maple sugar and 1/4 tsp of cinnamon.
Cover entire pie with aluminum foil and bake for 40 min. Remove foil and bake another 15 min until top is golden. The inside of the pie should a bit jiggle but not be runny.
Sever alone or with a scoop of paleo ice cream.
Who doesn’t like guacamole? Well, I am sure there are some that don’t, but it has become a staple at any party. There are all kinds of variations, but a straight up traditional one always takes the cake in my book!
1 ripe avacado (How do you know it is ripe? All black, if there is no green on it, it is good to go, wait too long and it will be rotten)
1/2 lime juiced
1/2 small onion (white or yellow) chopped (mix it up and use a red onion)
1 serrano chile minced (with our without the seeds. Keep the seeds in to make it spicy, take them out for a more mild, but still flavorful guacamole)
1 small roma tomato chopped
1 small handful of cilantro minced
salt to taste
Feel free to double or triple the amounts!
Start with the avocado. I just tried this method to keep it from browning, it is brilliant, using salt water. Just don’t add extra salt at the end. Follow this link to find the instructions. (Zen belly guacamole recipe)
Continuing on with the avocado. One you have removed it from the salt water (did you follow the link?), place it in a bowl and mash it with a fork. I prefer it chunky so I don’t mash it too much. Add all the other ingredients and give a quick stir. Serve with fajitas, plantain chips, tortillas chips (if you do corn) or just by the spoonfuls, (we all do it).
Green salsa has to be one of my favorite things in the entire world. Make it a cream sauce and it can go on just about everything. This one is dairy free, creamy and tangy all at the same time. Use it on stuffed peppers, on top of a frittata, on a tuna cake, it could even be a salad dressing. It is that good!
3T cashew cream
1/2 raw serrano chile (with or without seeds, depends on how spicy you like it)
Salt to taste
If you bought the tomatillos still in their husks, remove them and give the tomatillos a good wash. Then place them in a small saucepan and add just enough water to cover them. Bring to a boil over medium heat and gently boil until the tomatillos change color, from a bright green to a more subtle green. About 5-10 min. Once cooked through, using a collated spoon remove the tomatillos from the water and put into a blender, add the 3T of cashew cream, the serrano chile and a pinch of salt. Blend until smooth. Give it a good taste, if you like it creamier add more cashew cream, saltier add more salt.
So now that you have seen my No-Corn Paleo Tortillas I will share how I have used them. On busy weekday nights I usually don’t have the prep time to fix dinner. I try to throw some sort of protein into the crock pot so that I can have it ready to go when we do all get home from various after school activities. Then I can usually throw together some veggies and we are good to go. One of those go to meals is tacos and it is a whole family winner. The kids get to build their own, my husband can add all the spice he wants and it is just an easy way to please everyone at the table.
In this case I made chicken.
8 Paleo No-Corn Tortillas
2 Chicken Breasts or 4 Chicken Thighs
1/2 Chicken Stock (Homemade or Store Bought)
1 tsp Cumin
1 tsp Oregano
1 tsp Onion Powder
1/2 tsp Sea Salt
1/4 Head of Green Cabbage
1 C of Go To Red Salsa, or Any Salsa of Your Choice
In the morning put the chicken into the crock pot add the spices and rub it all over the chicken. Add the chicken stock and set the crock pot to how ever many hours you need before dinner time. I usually set it about 6 hours before dinner and it turns out perfectly shreddable. When you are ready to eat, shred the chicken, shred the cabbage, heat the tortillas either in a comal, skillet or in the microwave, chop the avocado and either assemble the tacos or let each family member do it themselves. I love them served with a squeeze of lime, salsa on top and with cauliflower rice on the side. The rice pictured is my poblano chile cauliflower rice.
Jamaica is dried hibiscus flower. You can find it at any Latin grocery store, but at least here in Arizona a lot of main stream grocers and carry it now. Also natural food stores. Of course you can buy it in tea form, but I usually buy it in bulk and store it in a jar in the pantry. Hibiscus is high is vitamin C and just tastes great. My kids think they are drinking capri sun “juice”. =)
3/4 C Bulk dried Hibiscus Flowers
2 C Filtered water to steep the flowers
8 C to Add later.
2 T Raw Honey. (Add more if you like it sweeter)
Place the Hibiscus Flowers and 2C water in a sauce pan and bring to a boil. Let simmer 5 min. Let sit and cool another 5 min. Strain out the hibiscus flowers and add the honey to the warm deep purple liquid. Stir in the other 8 C of water and serve over ice. You can add more honey if you like it sweeter. You could double the recipe and take 1/2 of the concentrated hibiscus and honey mixture and freeze it to use at a later date. Just add water.
This on one of my favorite fish dishes. It is so flavorful and pretty, I just love the colors. I use Talapia, just because it is easy to get. However, when I travel to Veracruz and when I can find a beautiful fresh filete I use red snapper, the traditional fish of choice. It is truly delicious!
4 Talapia Filetes
2T Coconut Oil
1 Small yellow Onion
2 Garlic cloves
1 Large Red Pepper (Or any color you like)
2 Large Roma tomatoes
1/2 C Green olives (Manzanilla work great)
2T Juice from the green olives
2 T Capers
1 Serrano chili minced with or without the seeds depending of it you want it spicy or not. The seeds will give it some heat. Taking them out will just leave a great flavor without the heat.
2 Bay leaves
1 1/2 tsp Oregano
1 1/2 tsp salt divided
1 Handful of cilantro chopped
Wash and pat dry the Talapia filetes. Place in a glass bowl or pan and squeeze the lime juice and sprinkle salt (about 1tsp divided among all the fish) on each side of the fish. Refrigerate 30 min but no longer than 2 hours. In the mean time slice the onions, peppers, tomatoes, olives and mince the serrano chili. In a large skillet heat the coconut oil over medium heat. Add the onions and cook until they are soft and beginning to brown about 5min. You may need to lower your heat to keep them from burning. Add the minced garlic and serrano chili and stir 1 min. Add the red bell peppers to the pan and cook another 3 min. Add the tomatoes, olives, olive juice, cappers, bay leaf, oregano, cilantro, and the rest of the salt. Cook all together another 5 min until the tomatoes break down and the mixture is cooked through. You want it cooked, but not mushy.
Take the fish out of the refrigerator. Rinse it off under cold water to get rid of the extra lime. Place in a glass baking dish. Pour the veggie mixture on evenly on top of the fish filetes. Cover the baking dish with aluminum foil and bake at 375 degrees F for 25 min. The fish should flake if you touch it with a fork. Serve the Talapia with the veggies on top. I like to accompany it with cauliflower rice, my go to salsa, and fresh avocado.
So excited to share this Shrimp Ceviche recipe with you. It always reminds me of summer at the beach. So refreshing and loved by all. I make this quite a bit, especially when we have guests. It is gone before I know it. I choose to cook my shrimp. I know traditionally it is “cooked” by adding lots of lime and letting it sit in the refrigerator for 8+ hours. This is a delicious way to prepare it. However, once I had children and was living in a land lock state I wasn’t too trusting of even the “freshest” of shrimp. So I began cooking it. It still has a great flavor. The addition of some spices gives it a hint of a Vuelve a la Vida (a shrimp dish with tomatoes, lime, and chile served with a gazpacho like liquid in a cup) type flavor. One of my husbands favorite dishes. One that I will have to create at a later date. Anyway, enough rambling, on to the recipe.
2lbs Uncooked peeled Shrimp (Or cooked if you want to speed up the process)
3 Large or 5 small roma tomatoes
1 Small yellow onion
1-2 Serrano chilies
1Handful of cilantro
Old bay spice (Or make your own here)
If your shrimp are frozen, thaw them and then toss with 1 T of old bay seasoning and 1 tsp sea salt. Heat 1 T coconut oil in a pan and add the shrimp. Cover and cook until the shrimp are pink, about 5 or 6 minutes. Remove from heat and let them cool. If you are using cooked shrimp. I would still toss them with the spices and salt and heat them up quickly with coconut oil, just so that the flavors can really melt into the shimp. Only let them cook a couple of minutes, otherwise you will end up with chewy shrimp. In the mean time, dice the onion, tomatoes, cilantro, and serrano chilies. When the shrimp have cooled, take the tailes off and cut them into bite size pieces. Place the shrimp into glass dish. Squeeze the lime juice over the top of the shrimp. You should have enough lime juice to cover about 1/2 the shrimp. Give it a good stir. Add the diced tomatoes, onion, cilantro and chilies to the shrimp. Give it another stir. Add more lime and salt if you need to. You can increase the spiciness by adding more serranos.
The ceviche is best made the day before and stored in the refrigerator, but it is still delicious made the day of.