The Mousse is Loose

If you are anything like me, you are always on the look-out for simple paleo dessert Paleo Chocolate Mousserecipes that will dazzle your guest.  Who am I kidding, I want to and satisfy my own sweet tooth first!. Search no more for I have found the perfect satisfaction for your cravings…Paleo Mousse, not just any paleo mousse but Chocolate Mousse.  Let me tell you, this mousse is good enough to have for breakfast. It’s good enough to have after you work out or before you work out. And pretty much any day of the week that ends with a “y”.

And in case chocolate mousse alone isn’t enough to get you going, you can add various flavors to make it the ultimate chocolate mousse. How about peppermint for a cool chocolate creation? Did someone say cinnamon?  The list is endless…

The Mousse is Loose (Chocolate)
Serves 2
Intense and velvety Paleo dark chocolate mousse!
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 2 tablespoons honey
  2. 4 ounces of 100% chocolate or a paleo friendly blend
  3. 1 tablespoon cocoa
  4. 1/2 teaspoon espresso powder
  5. 3 tablespoons water
  6. 2 eggs (pasteurized is preferred)
  7. 1 teaspoon maple syrup or melted honey for the eggs
  8. 1 1/2 tablespoons of canned coconut milk
  9. 1/4 teaspoon cream of tartar
Instructions
  1. Separate the yolks from the whites and separate in two separate bowls, place aside.
  2. Put the honey, chocolate, water, cocoa, and espresso powder in a bowl. Tempur the chocolate over a small saucepan filled with about 1 inch of barely simmering water. The bottom of the bowl should not touch the water and make sure it doesn't burn.
  3. Beat the egg yolks with the maple syrup or honey until light colored and thickened
  4. Gently pour the melted chocolate mixture into the beaten egg yolks and beat until smooth.
  5. Stir in the coconut cream
  6. Beat the egg whites and cream of tartar until thick and foamy with soft peaks
  7. Spoon about a quarter of the egg whites into the chocolate/egg yolk mixture and stir until combined
  8. Gently fold the remaining egg whites into the chocolate/egg yolk mixture and continue to fold until no streaks remain
  9. Spoon the mousse into 2 individual dishes and refrigerate for at least two hours
My Healthy Paleo https://myhealthypaleo.com/

Grand Opening

The shelves are stacked, the ribbons have been cut and the door is unlocked….

My Healthy Paleo Stop n’ Shop is open for business!!

https://myhealthypaleo.com/store/

 

grand

We have paleo recipe/help books, S’well water bottles, organic exotic spices, blenders, food processors, espresso machines and MUCH more.

Open for Business 24 x7

No shirt, No shoes, No Problem!

Bring the kids, pets allowed

Food and drink is cool!

 

 

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Don’t break my Chops..(Veal)

veal-chops-rosemary-main-large-2This simple paleo diet recipe for veal chops is certain to be a dinner entree home run! Tender, flavorful, and fragrant with herbs and wine, these veal chops are a surprisingly delicious option for a quick dinner. Because they’re seared in the pan first, and then finished in the oven, they get a nicely browned crust without sacrificing a juicy inside: the best of both worlds. 

So “Try the veal. It’s the best in the city.”

Don't break my Chops...(Veal)
Serves 2
Tender, flavorful, and fragrant with herbs and wine, these veal chops are a surprisingly delicious option for a quick dinner. Because they’re seared in the pan first, and then finished in the oven, they get a nicely browned crust without sacrificing a juicy inside: the best of both worlds.
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Ingredients
  1. 2 veal chops,
  2. 3 cloves garlic, minced;
  3. 2 tbsp. fresh rosemary, minced;
  4. 2 tbsp Paleo cooking fat;
  5. 1/2 cup white wine; (optional)
  6. 1/4 cup chicken stock;
  7. Sea salt and freshly ground black pepper to taste;
Instructions
  1. Preheat your oven to 350 F.
  2. Rub the chops with rosemary and garlic on each side and season to taste; then let them rest for 10 minutes.
  3. Warm the cooking fat in a skillet placed over a medium high heat.
  4. Cook the chops in the skillet until golden brown (about 5 to 7 minutes on each side).
  5. Transfer the chops from the skillet to a baking dish, and bake in the oven for 10 more minutes.
  6. In the meantime, over a medium heat, add the wine and chicken stock to the skillet previously used skillet, and warm everything up for a minute or two. While the liquid is warming up, scrape off any flakes of food on the bottom of the pan.
  7. Remove the chops from the oven, top with the sauce, and serve.
My Healthy Paleo https://myhealthypaleo.com/

Just Winging It!

Okay, roll up your sleeves as its going to get messy, YES! chicken-wings11-320x330

Who doesn’t love chicken wings? You can pretty much throw any ingredient on some wings and it’s bound to be good. We love them because you’re sure to please whoever you’re cooking for and most of all, it never has to be complicated to be good.  For proof try this easy recipe for teriyaki chicken wings.

You’ll be happy to know that chicken wings are not forbidden on the Paleo diet, and in fact they’re encouraged! Why?  Well the paleo wings are either grilled or oven baked and have no preservatives, fillers or dairy. 

So you don’t have to travel to your local sports bar to try these gifts from the heavens!

Just Winging It!
Delicious, succulent paleo teriyaki chicken wings! Bet you can't just eat one...
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Ingredients
  1. 2 pounds chicken wings and/or drumsticks
  2. 1 teaspoon coarse sea salt 1⁄2 teaspoon black pepper
  3. 2 tablespoons melted coconut oil, butter, or ghee
  4. 2 cloves garlic, minced
  5. 1 teaspoon grated fresh ginger
  6. 1⁄2 cup coconut aminos
  7. 3 tablespoons honey
  8. 1 tablespoon chili sauce
  9. 1 teaspoon sesame oil
  10. 1⁄2 teaspoon fish sauce
  11. 1⁄2 cup raw cashews, roughly chopped
  12. 2 tablespoons sesame seeds 1 scallion, sliced, for garnish
Instructions
  1. Place an oven rack in the top position and preheat the oven to 400°F.
  2. Line a baking sheet with foil and place a wire rack on top.
  3. Place the chicken wings on the wire rack and sprinkle with the salt and pepper. Bake for 50 minutes or until crispy.
  4. While the wings are cooking, heat the coconut oil in a large saucepan over medium heat. Add the garlic and ginger and cook until fragrant, about 2 minutes.
  5. Reduce the heat to medium-low and add the coconut aminos, honey, chili sauce, sesame oil, and fish sauce. Bring to a slow boil, reduce the heat, and let the sauce reduce, whisking a couple times to keep it from burning.
  6. Once the sauce has reduced by about one- third and coats the back of a spoon, pour it into a large mixing bowl.
  7. In a small sauté pan over medium heat, toast the cashews until browned, tossing them for less than 10 minutes to keep them from burning.
  8. Add the crispy wings to the bowl with the sauce and toss to coat. Place the wings on a large serving plate and pour any remaining sauce over the wings.
  9. Sprinkle with the sesame seeds, then garnish with the toasted cashews and sliced scallion.
My Healthy Paleo https://myhealthypaleo.com/

There’s a Hummus Among Us!

In the past, anytime we were in the supermarket you could almost bet that one of us would throw a tub of  hummus into the cart. For certain that was pretty good  Paleo-Garlic-and-Sun-dried-Tomato-Hummus-perchancetocook-2-1024x805stuff….but not nearly as good as this recipe for homemade paleo hummus. 

As an added attraction to the OUTRAGEOUS taste enjoy eating well as there are no fake fillers or preservatives lurking in this hummus

There's a Hummus Among Us!
Serves 4
A Hummus Among Us...Paleo Garlic and Sun-dried Tomato Hummus
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Ingredients
  1. 1 head of cauliflower, cut into smaller florets
  2. 10 small bulbs garlic (less if the bulbs are larger)
  3. ½ cup oil-packed sun-dried tomatoes
  4. 4 Tbs tahini
  5. 4 Tbs +1 Tbs olive oil (divided- 4 tbs for the hummus, 1 tbs to roast the vegetables)
  6. 4 Tbs lemon juice
  7. ½ tsp tsp salt
  8. ¼ tsp black pepper
  9. ½ tsp cumin
  10. sweet dried basil for garnish
  11. cumin for garnish
  12. olive oil for garnish
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cover a cookie sheet in aluminum foil and pour 1 Tbs olive oil on top. I use a silicone bbq basting brush to evenly spread out the olive oil on the pan.
  3. Put the naked garlic bulbs and cauliflower florets on the pan.
  4. Put the vegetables in the oven. Make sure to flip them after 20 minutes and put them back in.
  5. Take the garlic out at 30 mins.
  6. Take the cauliflower out at 45 minutes.
  7. Let the vegetables cool.
  8. Then put the cauliflower, garlic bulbs, sun dried tomatoes, tahini, 4 Tbs olive oil, lemon juice, salt, pepper and cumin into a blender or food processor
  9. Blend the ingredients until they turn into a hummus texture. I had to stop blending to scrape the sides of the blender with a spatula about 4-5 times. This all should take about 5 minutes, depending on the setting of your blender.
  10. Once the hummus is done, garnish it with some cumin, basil, and olive oil, and enjoy!
My Healthy Paleo https://myhealthypaleo.com/

Ratatat..ah Phooey!

Okay, so you think you’re smarter than a 5th grader, eh….which one is the correct spelling?  Is it ratatouillee, ratatouille, ratatouil, ratatoue or ratatoui? SONY DSC

Whats the difference, regardless of how you spell it the taste will be outrageous!  This great paleo ratatouille recipe not only taste great but what a super way to combine those veggies that are sitting in the back of the fridge! 

b/t/w the correct spelling is RATATOUILLE!

 

Ratatat..ah Phooey!
You don't have to be able to pronounce it to enjoy it!
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Ingredients
  1. 1 large eggplant
  2. 1 green zucchini
  3. 1 yellow zucchini
  4. 1/2 a yellow onion
  5. 1 yellow pepper
  6. 1 orange pepper
  7. 2 to 3 tablespoons of olive oil
  8. 1 teaspoon Italian seasoning
  9. 1 teaspoon sea salt
  10. 1/2 a teaspoon of freshly ground black pepper
  11. 3 minced garlic cloves
  12. 1 or 2 bay leaves
  13. 15 oz. can of whole tomatoes, drained
  14. 15 oz can of diced fire roasted tomatoes and their juices
  15. 1/2 cup of water
Instructions
  1. Chop all the vegetables into bite size pieces. (You needn't peel them.)
  2. Brown the chopped vegetables in the olive oil over high heat.
  3. Layer the vegetables in your slow cooker.
  4. In a bowl mix the rest of the ingredients, then pour over the vegetables.
  5. Cook on low for 5 to 6 hours or on high for 3 to 4 hours.
  6. Freeze in meal size containers.
Adapted from Eat, Live, Grow Paleo
Adapted from Eat, Live, Grow Paleo
My Healthy Paleo https://myhealthypaleo.com/

Extra..Extra…Read All About It!

Can you read yourself into a healthier and thinner you? Wouldn’t that be heaven, unfortunately the truth is curling up with a Paleo diet book doesn’t burn many calories or improve your health. However, the right guide can inspire you to make healthy lifestyle changes and teach you how to whip up delicious dishes.  Excite your inner food lover with the best Paleo books out there! We think we have what you are looking for with our selection from Amazon Paleo books.  

(click on book picture for review and pricing info)

              

            

          

           

              

            

What The Fudge…

So you want an easy paleo dessert recipe but don’t want to eat something bland that taste like wallpaper, eh? 

Well hallelujah chocolate lovers taking the plunge and going paleo fudgedoesn’t mean that you need to say goodbye to your favorite chocolate treats. The paleo diet surely stresses the benefits of eating clean, unprocessed, natural foods, but who can argue that there isn’t always room for dessert….even in the caveman community!. This paleo fudge recipe is certain to fulfill all your decadent chocolate desires.  

What The Fudge
A simple orgasmic taste treat...Chocolate Paleo Fudge!
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Ingredients
  1. 1/2 cup coconut oil, melted
  2. 1/2 cup cocoa powder
  3. 1/2 cup almonds or almond butter
  4. 1/4 cup honey or maple syrup
  5. 1/2 teaspoon vanilla
Instructions
  1. Pour melted coconut oil into a blender or food processor.
  2. If using almonds, add the almonds to the coconut oil and blend until the almonds are smooth.
  3. If using almond butter, then just add the almond butter to the coconut oil and don’t blend.
  4. Add all the rest of the ingredients and blend or process until the mix is smooth.
  5. Pour the fudge into non-stick molds and put into the freezer for 15 minutes.
  6. Once the fudge is firm, remove it from the molds and then store it in the fridge in a sealed container.
My Healthy Paleo https://myhealthypaleo.com/

Custard’s Last Stand…

Every now and again (usually more now) that sweet tooth of mine starts hounding me New Imagefor something to satisfy its decadent desires.  What am I supposed to do as I’ve gone paleo and now eat like a caveman?  But wait, eating paleo doesn’t mean I’m restricted to just veggies and/or meats I can still eat healthy and enjoy it!  And a great way to enjoy it is to have a Paleo Coconut Banana Custard!  

Try this quick, easy and delicious sweet banana treat and see if that sweet tooth of yours isn’t satisfied as well!

Custard's Last Stand
Yields 4
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Ingredients
  1. 2 Ripe bananas
  2. 3 Eggs
  3. 1 can Coconut milk
  4. 1/2 tsp Vanilla extract
  5. Cinnamon (for garnish)
  6. Water
Instructions
  1. Preheat oven to 350 degrees.
  2. Add bananas to a mixing bowl and mix well using a hand mixer until they are very creamy.
  3. Once the bananas are creamy and well-mixed, add the eggs, coconut milk, and vanilla extract.
  4. Mix all the ingredients together well.
  5. Fill a deep cake pan half full with water and place eight 6 inch custard glasses in the cake pan surrounded by the water.
  6. Carefully pour the custard mixture into each of the custard glasses and sprinkle cinnamon over each serving.
  7. Bake at 350 degrees for about 20-25 minutes.
  8. When the custards are no longer jiggly in the middle, use a butter knife to determine whether or not they’re done. When the butter knife comes out clean, the custards should be removed and set on a wire rack to cool.
  9. Eat the custards warm right out of the oven or store them in the fridge and enjoy chilled
My Healthy Paleo https://myhealthypaleo.com/

Key Lime Pie the Paleo Way

I don’t believe that there were pies in the Paleolithic age, but it’s hard to imagine any reasonable caveman (or cavewoman) turning down this rendition of the classic dessert.  So pucker-up and get ready for a tarty explosion in your palate.

Key Lime Pie the Paleo Way
Yields 6
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For crust
  1. 2 tablespoons (30 g) coconut butter
  2. 6 medjool dates
  3. 1 cup (110 g) toasted almond slices
  4. 1/2 cup (40 g) unsweetened coconut flakes
  5. 1/2 teaspoon vanilla extract
  6. Pinch of salt
For Filling
  1. 2 ripe avocados
  2. 1/2 cup (120 ml) freshly squeezed lime juice
  3. 1/3 cup (80 ml) maple syrup
  4. 1 to 2 tablespoons (8 to 16 g) coconut flour
  5. 2 cans (14 ounces, or 425 ml, each) full-fat coconut milk, chilled
Instructions
  1. To make the Crust: melt the coconut butter in a skillet over low heat, being careful not to let it burn.
  2. In a food processor, pulse the dates for 1 to 2 minutes.
  3. Add the almond slices and coconut flakes and process again for 1 to 2 minutes.
  4. Add the melted coconut butter, vanilla, and salt and process until sticky and crumbly.
  5. Press the crust into a pie dish and refrigerate.
To make the Filling
  1. Peel the avocados and place in a food processor together with the lime juice, maple syrup, and coconut flour. Process until smooth and thick.
  2. Carefully remove the coconut milk from the refrigerator and scoop out the cream at the top. Beat the cream in a bowl until it reaches the consistency of whipped cream.
  3. Fold the avocado mixture into the coconut cream and continue to beat until well incorporated.
  4. Pour the filling into the prepared pie crust and place in the freezer for 2 to 3 hours, or until the center is firm.
  5. Transfer to the refrigerator and chill for another 2 hours before serving.
My Healthy Paleo https://myhealthypaleo.com/

Blazing Fire Roasted Salsa

Well perhaps you’re like me and need a little FIRE in your food.  If so,  I assure you  fire_3669that you will certainly remember this outrageous Fire Roasted Salsa.  Oh, bring on the heat and keep a fire extinguisher nearby!

 

Blazing Fire Roasted Salsa
This is sure to bring the heat!
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Ingredients
  1. 6 Roma tomatoes
  2. 1 jalapeno
  3. 1/2 red onion
  4. 6 garlic cloves
  5. 1 bunch of cilantro
  6. sea salt to taste
Instructions
  1. Place the tomatoes and the jalapeno in a skillet and heat over medium high heat turning frequently until the skins start to blacken on the tomatoes and begin to peel off.
  2. While the tomatoes and the pepper are in the skillet, put the onion, garlic, and cilantro in a food processor or blender and pulse until chopped. Add the blackened tomatoes, pepper, and sea salt, and blend until smooth.
  3. If you like a 5-alarm fire in your mouth toss in the whole pepper....if not, 1/2 will still bring some serious sizzle!.
  4. Enjoy!!
My Healthy Paleo https://myhealthypaleo.com/

Superman-go Salsa

I don’t know about you but I can’t think of too many tropical fruits that are better supermanthan  mangoes.  The best ones, however, are in season from April through June  This is when the most flavorful mangoes arrive in supermarkets from warmer climates, giving us a taste of what life must be like in the tropics.

While there are thousands of mango varieties all over the world, there are only really two you need to know about. Tommy Atkins mangoes (the green-and-purple skinned ones) are the most common in supermarkets; they’re slightly fibrous and not too sweet. If you’re looking for something a little sweeter, the Ataulfo is what you want; it’s the smaller, orange-skinned mango.

 

Superman-go Salsa
Superman-go Salsa....yes!
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Ingredients
  1. 1 Ripe mango, (large, cut into chunks (about 1 c))
  2. 1/2 c Tomatoes (diced)
  3. 1/2 c Onion (diced)
  4. 1/2 c Fresh cilantro (roughly chopped)
  5. 2 tbsp Juice from 2 limes
  6. Sea salt and fresh ground pepper (to taste)
Instructions
  1. Mix diced mango, tomatoes, onion, and fresh cilantro together in a medium bowl.
  2. Juice limes over diced salsa.
  3. Add sea salt and pepper to taste.
  4. Mix well, serve, and enjoy!
My Healthy Paleo https://myhealthypaleo.com/

Silence of the Lamb Chops

Do you feel hungry yet cannot decide what to eat? Do you want to prepare something different for your family/friends and are drawing a blank?  How about these lambmouthwatering lamb chops seasoned with rosemary and garlic? 

(my mouth is watering just typing this recipe!!)

Silence of the Lamb Chops
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Ingredients
  1. 1.4 pound rack of lamb
  2. 1 fist of garlic, peeled and chopped
  3. 1/4 cup rosemary, leaves removed from stems
  4. 1-2 tablespoons of coconut oil
  5. Salt and pepper to taste
Instructions
  1. Preheat oven to bake at 400.
  2. In a mini food processor, pulse the rosemary and garlic until finely minced.
  3. In a small skillet, saute the rosemary and garlic in 1 teaspoon of coconut oil until soft. Set aside.
  4. Rinse rack of lamb under cool water.
  5. Cut rack of lamb into individual chops.
  6. Pat dry on either side with a paper towel.
  7. Heat an oven save skilled over medium high heat, adding 1 tablespoon of coconut oil to the pan.
  8. Sprinkle both sides of the chops with salt and pepper.
  9. Sear chops 2 minutes a side.
  10. Top chops with garlic and rosemary, and place in the oven.
  11. Bake for 2 minutes, remove from oven and serve.
Adapted from Primal Palate
Adapted from Primal Palate
My Healthy Paleo https://myhealthypaleo.com/

Mamma Mia Hamm n’ Egg Cups

Looking for a simple paleo recipe for a delicious and nutritious gluten-free breakfast with ham, eggs and sautéed veggies all-in-one?  Search no further as these little puppies are just what you are looking for! ham

 

 

 

Mamma Mia Hamm n' Egg Cups
Yields 6
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Ingredients
  1. 6 slices of ham
  2. 4 eggs
  3. 1/4 cup full-fat coconut milk
  4. 1/4 cup orange bell peppers, chopped
  5. 1/4 cup red bell peppers, chopped
  6. 1/4 cup yellow onions, chopped
  7. Salt & pepper, to taste
Instructions
  1. Preheat oven to 350-degrees F
  2. In a saucepan, first sauté chopped onions 3-4 minutes
  3. Add chopped peppers, sauté for another 2 minutes
  4. Remove from heat
  5. Whisk eggs and coconut milk together
  6. salt & pepper to taste
  7. Grease muffin tin wells with coconut oil
  8. Line each with a slice of ham
  9. Next add a spoonful of the onions and peppers
  10. Top with egg mixture
  11. Bake at 350-degrees for about 20 minutes
My Healthy Paleo https://myhealthypaleo.com/

“Britney” Spears Asparagus w/Prosciutto

All hail the mighty asparagus. This unlikeliest of vegetable is actually a powerhouse of goodness. Here’s why:

1. Build up proteinprosciutto_wrapped_asparagus_2_nt

Packing around half its calories from protein, asparagus is the smart guy’s way to get a little extra. Try it dipped in runny eggs for breakfast or dripping in mayonnaise any time of the day.

2. Lose weight

With each spear containing just four calories, you can munch away to your heart’s content. It’s also very low in fat: 80g of cooked asparagus contains 0.6g of fat. Seven spears count as one portion towards your five-a-day. Nuff said.

3. Fight disease

Asparagus is high in vitamin A, folic acid and dietary fibre, which are all thought to play a vital role in fighting cancer. Asparagus also contains high levels of potassium, which may help control blood pressure, and is rich in rutin and iron which boost the body’s immune system. It’s also cholesterol free. We could go on but the next reason is all you need to know.

4. Love it

Like oysters and chocolate, asparagus has long been viewed as one horny beast of a vegetable. The science behind the claim? Inability to reach orgasm in both men and women has been linked to a lack of histamines. And histamine production is thought to be triggered by folic acid, something asparagus is high in. Meaning if you steam your asparagus, it won’t be the only steam you let off.

"Britney" Spears Asparagus w/Prosciutto
Serves 12
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Ingredients
  1. Serves: 12 spears
  2. 12 asparagus spears
  3. 6 prosciutto slices/strips
  4. A little ghee for frying
Instructions
  1. Wash asparagus and cut 2 cm off the ends. Cut prosciutto strips into two halves, going lengthways, you should end up with 12 strips.
  2. Place each prosciutto strip on a chopping board at a 45 degree angle. Place one of the asparagus spears on top of the meat, perpendicular to it. The tip of the asparagus should be lined up with the bottom of the prosciutto strip. Wrap the bottom end of prosciutto over the asparagus and holding the meat tight, start rolling the asparagus up. The prosciutto strip will wrap around the whole length of the spear because it’s on an angle. You can try a different wrapping method but I find this is a very quick to do it. Don’t worry if parts of the asparagus spears are not covered completely.
  3. Heat some ghee in a large, flat frying pan to sizzling hot. Fry wrapped asparagus spears for 1-2 minutes on each side or until prosciutto is brown and crispy.
My Healthy Paleo https://myhealthypaleo.com/