April 21, 2015

Chicken Satay with Peanut Sauce

This is an awesome recipe from one of my favorite chefs, Tyler Florence. His food is usually simple and he uses ingredients I wouldn’t always think to combine. This one also works great as an appetizer, and is a nice alternative to a cheese and salami tray. I use gluten free organic tamari, and coconut oil instead of vegetable oil. For a dairy free version, you can substitute cashew cream for the yogurt.

Smash Potatoes

This recipe was adapted from The Pioneer Woman. I like to serve potatoes, sweet potatoes, squash – or some other plant based carbohydrate – with dinner.  When I can find purple potatoes, I use those, because they help me add color to the plate and maximize our phytonutrients.

Coconut Whipped Cream

I read a great post about coconut whipped cream on Tasty Yummies, and have been experimenting with it ever since.  She was right — the Natural Value or Thai Organics brands make a better product than Native Forest. I like to keep a can of coconut milk in the refrigerator for this recipe. It’s super easy and great with fresh fruit. Think: strawberries + cream. It’s also pretty awesome in coffee.

Chocolate Orange Truffles

This recipe for chocolate truffles from Practical Paleo is hands-down my favorite dessert recipe. I use a high quality, gluten-free and dairy-free cocoa powder from TCHO. Just make sure you read the labels well and splurge on higher quality ingredients. Coconut butter is meatier than coconut oil, and pretty yummy right out of the jar.

Grain-free Granola

This recipe for grain-free granola is adapted from the Make It Paleo cookbook by Bill Staley and Hayley Mason. It seems high maintenance because you have to soak the nuts overnight and then oven dry them the next day. It’s a process, but it’s worth it. Overall, I actually think it’s easier than the traditional granola I’ve made, which involves a sticky mess and lots of stirring. You can make a lot of modifications to the type of nuts and dried fruits you use — just play with it.