Strawberry Rhubarb Crumble

We got rhubarb in our csa this week, so I thought I would try a new recipe.....this turned out really good and was super easy to throw together before dinner tonight! Wish I would have snapped a photo before we taste tested it......piggys over here :)

Ingredients

2 cups fresh stawberries
12 tbsp shredded unsweetened coconut
1 cup Pecan halves
3 tbsp coconut oil
1 1/2 cups rhubarb

Directions


Chop rhubarb, halve/quarter strawberries, place in bottom of 8x8 pan. Melt coconut oil in separate bowl. Mix in unsweetened coconut and crushed pecans. Spread mixture over top of fruit and bake at 375 degrees for 40-45 minutes.

Fluffy Coconut Pancakes

Got this recipe from Jess and just had to share! It is the first paleo pancake recipe I've tried that actually tastes like a pancake! So so good. I made the same subs that Jess suggested, but here is the link to the original recipe from Nourishing Days: http://www.nourishingdays.com/2010/07/fluffy-coconut-flour-pancakes/

I used coconut milk and left out the honey/stevia and added a couple pinches of cinnamon instead. I also added a little extra coconut flour to thicken the batter and topped them with honey, walnuts and blueberries. I can't wait to make these again!


Ingredients
4 eggs, room temperature
1 cup milk (raw cow’s or coconut both work)
2 teaspoons vanilla extract
1 tablespoon honey or a pinch of stevia
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
coconut oil or butter for frying

Directions

1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Sausage “Spaghetti" in Creamy Tomato Sauce

I think Karen Cason said it best, when she said, "most paleo recipes are just a mixture of meat and vegetables!", and while that is exactly what this is.....it's got a bit of zip because of the spicy sausage, which I like. This recipe makes a TON of food, so make sure you have a crew or are in need of lunch for the week. 

Ingredients
1.25 lbs mild Italian pork sausage
1 large leek, diced
½ red onion, diced
1 red bell pepper, sliced thin
1 can of artichoke hearts packed in water, cut into quarters
1 tablespoon coconut oil
5 zucchini squash, sliced thin like noodles (I sliced mine by hand, so had to be very patient to get it as thin as I wanted. Everyday Paleo, where I got the recipe, sliced their zucchini thin with a mandolin slicer and then used a knife to slice the thin noodle strips into “spaghetti” like noodles.  You can also make it easier on yourself and use a julienne slicer. I'm not quite that fancy yet!!

Sauce
1 can of organic diced tomatoes
2 tablespoons coconut milk (EP called for coconut cream concentrate or sub with coconut milk, or grass fed heavy whipping cream)
1 teaspoon crushed garlic
2 tablespoons fresh rosemary, minced
Black pepper to taste

In a large skillet or wok heat the coconut oil.  Brown the meat in the coconut oil and add the onion, leeks, and bell peppers. In a small sauce pan mix together the can of diced tomatoes with the juice with the coconut cream concentrate.  Bring to a simmer and add the remaining sauce ingredients and mix well.  To the meat and veggies add the zucchini and artichokes and pour the sauce over.  Mix well and cook for another 5-6 minutes, just until the zucchini al dente – careful not over cook or they will turn to mush!

Like I said this is a LOT of food. I actually didn't have room in my pan for the last zucchini! I enjoyed this dish, it was a nice switch from ground beef, chicken and turkey AND the sausage seasoning pretty much took care of the flavoring. yum.