Sassy Paleo Jalapeno Poppers

This recipe was recently featured over on Paleo Parents for their anniversary.  You can read the post here.  Happy Anniversary to Matt and Stacy!!!

I took one of our favorite appetizers and made it Paleo, creating Sassy Paleo Jalapeno Poppers.  We serve this recipe as a tailgating item or as a dish to pass at a party.  No matter the place I take it, people are shocked to learn their favorite appetizer is all natural and free of gluten, dairy and soy.  I love the look on people’s faces when I explain to them how we make items with cashew cheese.

In this recipe you will find cassava flour and Jackson’s Honest Potato chips.  The cassava flour helps hold the prosciutto grease and creates the base for the crunchier breading.  You can make this recipe without the flour, but it will not hold together well.  The chip crumbs will be spotty when rolling it to the prosciutto.  I’ve only made this with Jackson’s Honest Potato chips because they are what we have in our house.  We love them for their simple ingredients and healthy cooking oil.  This said, I have not made them with another chip brand, but I think you could.  However, always check your labels and make sure you know what you are putting inside your body…ok…rant is over.

I’ve tried my best to estimate what you will need, but there is a chance you will cheese or chip crumbs left over…if so…DO NOT THROUGH THEM AWAY!  This said, when cooking with all natural ingredients…it can become expensive.  I know Matt and Stacy have talked about how to do Paleo on a budget.  We never let scraps/extras go to waste in our house.  This said, if you have any extra cheese sauce left over, add a little salsa to it and make queso.  Or, if you have some extra chip crumbs left over, toss some chicken pieces in it and make chicken tenders.

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Yields 12 Jalapeno Poppers Continue reading

Delicata Squash

Delicata squash is my favorite squash in the fall.  I love this squash because it is EASY to work with.  You do NOT peel the skin! I just slice the squash in half, remove the seeds/guts and slice it into small pieces.  I like to think of it has a ‘half moon’ shape.  Delicata squash has a sweet taste.  I also add a salty item to give it a salty-sweet taste.  In this recipe I used shredded sheep cheese.  Sheep cheese has a salty taste to me.  I have made this recipe without the sheep cheese, but occasionally….cheese is a craving!  I have found the cheapest sheep cheese at Sams Club.  I just have to look for it because they always move it around.

This dish can be cooked in the microwave or oven.  If using the oven, jump down to step number seven when starting to get the oven ready for your creation!!

 Delicata Squash

Delicata Squash

Ingredients:
1 – medium size delicata squash sliced
1/2 cup shredded sheep cheese
Cooking spray
 
Directions:
1.  Spray a 2 quart cooking dish.
2.  Place sliced delicata on the bottom.  
3.  About half full, add in 1/4 cup of cheese.
4.  Add another thick layer of delicata.
5.  Sprinkle the last 1/4 cup of cheese on the top.
6.  Cover the dish with a glass lid.
7.  Cook in the microwave for 10 minutes or bake at 350 for 30 minutes.

Paleo Chicken Salad

Sometimes I just want to be lazy and grab a meal to take home.  My quick favorite meal to grab is a rotisserie chicken.  However, my husband and I can only eat half a chicken and then I find myself creating with the leftovers.  First, I cut up the chicken to use in a new dish.  Then, I make homemade chicken broth.  I sometimes think to myself a rotisserie chicken is more complex than a crockpot meal.  Tonight I decided I would use the cut up chicken to make a Paleo chicken salad.  We eat the chicken salad on salad greens or wrap it up in lettuce.  Occasionally, we do not have lettuce and eat it plan out of a bowl.  Tonight, my husband hit the jackpot and will get his lunch served on lettuce greens tomorrow!

I love Vegenaise.  We buy the soy-free option.  We use it as a mayonnaise replacement.  My husband was never a mayonnaise or miracle-whip guy, but he LOVES Vegenaise.  However, I recently found Vegenaise dipping sauces at the health food store.  These come in a smaller jar and they are full of flavor!  We LOVE the chipotle and roasted garlic flavors.  If you use a flavor in this recipe, place 1 TBL into the 1/3 cup measuring cup and then fill remaining with the original Vegenaise.  I used the chipotle dressing tonight.

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Paleo Chicken Salad

Ingredients:
2-3 cups cooked chicken cubed
1/3 cup Vegenaise
1 stalk celery diced up
1/4 cup diced up onion
salt to taste
 
Directions:
Place all ingredients into the bowl and stir up the mixture.  I let it sit for 15-20minutes on the counter to allow the flavor to mix.  Then serve on salad greens, wrapped up in a lettuce shell or alone.

Paleo Macaroni and Cheese

As a child, I loved Kraft Macaroni and Cheese.  This was my mother’s favorite go-to item for babysitters and I certainly never complained about it!  However, since going Paleo I have missed cheese noodles.  This got my head thinking about creating a safe Paleo macaroni and cheese.  One that would not upset my tummy and fuel my body.  One of my new favorite activities is to soak cashews.  They create a creamy texture, I just wish cashews were cheaper!  When soaking cashews make sure you pick up a bag of raw cashews.

Paleo Macaroni and Cheese

Paleo Macaroni and Cheese

Ingredients:
1/8 tsp dry mustard
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 TBL nutritional yeast
1/2 lemon juice
3/4 cup soaked raw cashews (soaked for 4 hours)
1/3 cup water from soaked cashews
1 spaghetti squash
 
Directions:
1.  Preheat oven to 350 degrees
2.  Cook whole spaghetti squash in the microwave for 10 minutes.  Make sure you poke holes into the squash, otherwise you may have an explosion.  Then allow squash to sit for 5 minutes and continue cooking.
3.  While squash is cooking, throw all the other ingredients in a blender.  Blend until all items are smooth.
4.  Once squash in ready, cut in half.  Take out the seeds and middle.  Then shred spaghetti (I use a fork) into a 2 1/2 quart glass container. 
5.  Pour the cheese sauce from the blender over the spaghetti noodles.  Gently mix the ingredients together.  Do not create a mush.
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6.  Bake in the oven for 10 minutes.
 
Update:
If you want to take this recipe one step further…take four slices of bacon and cook until nice and crisp.  Remove bacon from the pan and add in 1 thinly sliced leek in the bacon grease.  Allow the onions to cook.  Then remove from heat.  Crunch up the bacon into small pieces and place in the Macaroni and Cheese bowl, with the leeks.  Make sure the bacon and leeks are stirred into the mixture before baking.
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*This is great served with Applegate hotdogs.  I just found a new nitrate-free chicken brat company at the health food store and served it with my Mac and Cheese today.

 

Remember: Sharing is caring!  If you like this recipe, please share with others (click on a widget below)!!!  I watch which recipes get shared the most to decide my creations.  FYI: Chocolate is a HUGE favorite ingredient for the Paleo Gone Sassy followers!!

 

Paleo Queso Dip (Dairy Free)

Last night I hosted a movie night with some of my girls.  The only requirement for movie night was yoga pant attire.  I have missed the yoga pants being back at work, they seemed to have consumed my summer wardrobe!  Anyways…moving onto the food.  I wanted to create some ‘junk food’ but be able to eat it.  So I created the Paleo Queso Dip.  The queso was made with cashews.  If you have not experimented with soaking cashews and then blending them, it makes an amazing creamy goodness.  Let’s be honest, what really is in the block of thick yellow cheese we buy at the store to make queso?!?!

I served the Paleo queso dip and told them to be honest with the texture and taste.  They all agreed it was great (they went back for seconds).  This would be served great over chicken or with Mexican food.  I’m going to use pepper slices today to eat the bit of leftovers I have (this is a dish you eat until the last drop).

The ingredients call for nutritional yeast, this is different from yeast you buy in little packets at the store.  I buy my nutritional yeast in bulk at my local Co-Op.  Nutritional yeast is packed with vitamin B and gives a nutty/cheesy taste to meals.  Nutritional yeast is very inexpensive and an easy way to get a cheesy taste without the dairy.

 

Paleo Queso Dip Continue reading

Paleo Nut Bars

With school starting soon, my brain has switched to thinking ‘fast and easy’.  Some days I need to grab and go.  These Paleo nut bars are easy to make and keep for 2-3 weeks in the fridge.  I have put them in the freezer too and had no problem.  If I froze them I would pull them out at breakfast and have them at lunch.  These Paleo nut bars have natural protein from the almond butter and nuts.  The unsweetened shredded coconut gives them fiber and the dates add natural sugar.

A note on my almond butter.  In the fall through spring I leave my almond butter in the cupboard.  However, with the warm summer months, I move my almond butter to the fridge.  For this recipe my almond butter was in the fridge and I microwaved it for 30 seconds to make it soft to mix the almond and vanilla extract into it.

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Paleo Nut Bars

Ingredients
1/2 cup almond butter
1 tsp vanilla
1/2 tsp almond extract
1/2 cup shredded unsweetened coconut
1/2 cup walnut pieces (I pulse in the food processor)
1/2 cup almond slices/slivers
10 dates
 
Directions:
1.  Place coconut, walnut pieces and almond slices into a bowl and mix together.
2.  Take the 10 dates and pulse in the food processor to form a paste.
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3.  Add in the date paste to the nut mixture.  You will need to use your fingers and squeeze it all together a few times.
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4.  Next, in a new bowl mix the vanilla and almond extract in with the almond butter.
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5.  With your fingers mix the almond mixture and nut mixture together. 
6.  Get an 8×8 pan out and line it with plastic.  Make sure the plastic covers the pan and you can use the sides it to help mold the mixture.
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7.  Place the Paleo nut bar mixture into the fridge for 2-3 hours.
8.  Pull the plastic out of the pan and lay the 8×8 square on a cutting board.
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9.  Cut your desired size bars.  You could use cookie cutter and form shapes for a more kid friendly bar.
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10.  Wrap each bar individually with plastic for easy grab and go traveling.
11.  Store your bars in the refrigerator or freezer.