Predominantly Paleo

Grain Free Pecan Praline Coffee Cake

Thu, 22 Oct 2020 17:57:57 GMT

Not overly sweet, but absolutely delicious with that perfect nutty flavor, this Grain Free Pecan Praline Coffee Cake hits the spot! Make it for brunch or dessert and fill your cup!

I don’t think you necessarily have to be team pumpkin or team pecan, but if we’re choosing…. PECAN 100%! I look forward to all things pecan in the Fall and since the dew point has dropped below 500%, I’m down for baking. I had been thinking about making a sour cream coffee cake for awhile and finally carved out time to do just that.

Our friend and houseguest for the month has a cinnamon allergy. Like a legit lip tingling, anaphylaxis cinnamon allergy. So yes, while coffee cake and cinnamon are best friends, the ER is not on my agenda so Imma skip right over that ingredient. Fortunately, there are lots of ways to make a coffee cake scrumptious.

I posted my pecan pie recipe not long ago and it got me to thinking. Maybe I’ll skip the streusel and cinnamon and Epi pen this coffee cake and go straight to the salted, maple pecans. And that’s exactly what I did.

This is the perfect balance between ooey gooey and not too sweet. The praline topping definitely gives you that caramelized vibe, but the cake part is less sweet and won’t make you desperate for a glass of milk or a dentist.

If you’re ready for some Fall vibes but pumpkin just isn’t your thing, I got you boo. I think this coffee cake will hit the spot and have you sharing the recipe with all your friends. Side note: makes the perfect sustenance for November 3rd. We’re gonna need to carb load.

Grain Free Pecan Praline Coffee Cake

Author: Jennifer Robins

Ingredients

For the cake base:

4 tablespoons ghee or butter
1/3 cup maple syrup (more if you want sweeter)
3 eggs
1 cup cassava flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup sour cream

For the topping:

2 cups pecan pieces
1/3 cup coconut sugar
2 tablespoons ghee or butter
3 tablespoons water

Instructions

Preheat your oven to 350F and set a 9×9″ greased casserole dish aside
Now add your praline ingredients in a skillet over medium heat
While those ingredients heat up, mix the batter for your cake in a medium bowl
Once the cake batter is done, set it aside until your pecans are ready
Cook your pecans for about 5-10 minutes, shifting them regularly until the water evaporates and the sugar and nuts caramelize
Once they do, take 1/2 cup of the pecan mixture and add it to the cake batter
Spoon the cake batter into your casserole dish and then spoon the remaining praline mixture on top
Bake for 20-25 minutes or until an inserted toothpick comes out clean

The post Grain Free Pecan Praline Coffee Cake appeared first on Predominantly Paleo.

Air Fryer Cheesy Risotto Balls

Tue, 08 Sep 2020 03:00:14 GMT

I hear you like the combo of cheese and carbs and since I do too, I decided to make you these Air Fryer Cheesy Risotto Balls. I think you’re gonna dig em.

Remember when I said I was really trying to focus on tons of veggies and less carbs and all that? Well here I am. Here I am with two carby delicious recipes in a row and guess how many apologies I give for that? Answer: zero.

Noah came home today after being introduced to risotto balls at his bestie’s house and wouldn’t stop raving. Confession time – I’d never made risotto balls, or arancini as they’re called. But I know 2 things. I love risotto. I love cheese. Oh, third thing… I love fried foods. So I knew I had to try and that’s precisely what I did.

Praise be, I had everything stocked in my kitchen. I was starting to run low on romano, but as luck would have it, I had enough. I also had a half a jar of marinara in the fridge, still fresh. And I had 1 bag of arborio rice, purchased at the beginning of the pandemic but not yet used. Thank you to the starch gawds for making sure I had all the right stuff. Made a mama and her son real happy.

I decided to make some of them in the air fryer and some fried traditionally in avocado oil. I can honestly say I liked the air fryer version better as the fried ones didn’t get as crispy as I would have liked. The air fryer ones were a firmer on the outside with cheesy, tender middles. If you don’t have an air fryer, the traditional fried version will still work. I needed to turn my oil up hotter in order to get them to brown more nicely. In any event, I think you’re going to really dig these and as usual, NO – CAULI RICE WON’T BE THE SAME! Thanks for coming to my Ted Talk.

Air Fryer Cheesy Risotto Balls

Author: Jennifer Robins

Ingredients

4 cups water
1.75 cups arborio rice
1/4 cup butter
1 teaspoon sea salt
1/2 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup shredded romano
1/2 cup shredded Italian blend cheeses
2 eggs
2 tablespoons cassava flour

For the coating:

1 cup tigernut flour
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder

To garnish:

Marinara sauce
Fresh parsley to garnish
Extra romano to garnish

Instructions

In a medium saucepan, bring the rice, water, butter, salt, onion powder, garlic powder, and pepper to a boil. Cook until all of the water is absorbed and the rice is tender.
Remove from heat and fold in the cheeses.
Now stir in the cassava flour and allow to cool slightly
In a separate small bowl, whisk the eggs together and let sit until risotto combo cools as to not cook the eggs. It will also help thicken the mixture
On a small plate, mix the tigernut flour and remaining seasonings
Mix in the eggs to the risotto mixture
Now use a cookie scoop to take about a tablespoon of the risotto and drop into the tigernut flour
Roll it around and then form it into a ball
Repeat with remaining risotto
If making in an air fryer, place the coated risotto balls into your air fryer, spray them with avocado oil, and cook on the air fry setting at 400F for 6 minutes
If frying traditionally, heat avocado oil over medium/high heat and gently fry the risotto balls until they are golden brown, removing them from a slotted spoon and placing them on a towel lined plate
Serve with warm marinara, a sprinkle of extra romano, and some fresh or dried parsley flakes on top

The post Air Fryer Cheesy Risotto Balls appeared first on Predominantly Paleo.

Paleo Banana Cobbler

Fri, 28 Aug 2020 00:20:35 GMT

When I tell you my banana-hating daughter ate this happily, that’s my bat signal to you to make this Paleo Banana Cobbler stat!

Ok so full transparency: my dear friend Lou Ellen, who embodies all the GREAT things about Southerners that we love dearly, keeps bags of Legit Bread in her kitchen cabinets. And then, on a whim, again, like a great Southern woman, she “whips” up something delicious that makes the entire house smell like home. You know what I mean.

So she messaged me the other day with a photo of her latest creation. And I asked her if I could share – because basically – YOU ALL ABSOLUTELY NEED TO TASTE WHAT SHE’S BEEN BAKING. And also, because admittedly, I don’t cook a lot of fruit. It’s a whole thing, but we won’t get into that; because look what Lou Ellen made!

Lulu and I met in Germany; it was my first assignment as an Air Force spouse, and actually I wasn’t even officially a spouse yet until we eloped in Denmark. But I met her and after 16 years, we are still TTRT (tight tight real tight) and now get to live in the same city again! That’s one of the good things about military life: sometimes goodbyes turn into hellos again!

So Lou Ellen made you all this Paleo Banana Cobbler and since you may not get the gift of meeting her in person (though I hope you do), you’ll definitely want feel a little bit of her hospitality and warm fuzzies when you make this cobbler.

Paleo Banana Cobbler

Author: Jennifer Robins

Ingredients

3 ripe bananas, mashed with a fork
1 egg
1 stick butter, melted (ghee or coconut oil will work)
I cup coconut or maple sugar
1 cup Legit Bread Mix (not entire bag, Blonde or Original will work)
1 cup dairy free milk ( I used flax)
2 tsp vanilla extract
1/2 teaspoon cinnamon (optional)
1/2–1 cup chopped pecans or whatever nuts you have on hand (I used cashew pieces because I was out of pecans and was too lazy to go to the store mid-bake)
Top with ice cream or eat in all its glory plain

Instructions

Preheat oven to 350
Mash bananas with a fork and combine all other ingredients except ice cream
Use a hand mixer or whisk by hand (you can leave some banana pieces or make smooth)
Spoon into a casserole dish, mine measures 7×9 approximately
Bake for 40 minutes
Serve warm with ice cream

The post Paleo Banana Cobbler appeared first on Predominantly Paleo.

Asian Inspired Deviled Eggs

Tue, 11 Aug 2020 23:08:24 GMT

If you love eggs for all meals, but get a little bored, try these Asian Inspired Deviled Eggs for a lil something extra.

Guess who is 100% not pregnant but craving all things Asian food lately? This girl! Between sushi, fried rice, and everything in between, give me those flavors and I’ll be happy. And while I certainly won’t ever do ethnic cuisine (outside of my own ethnicity) justice, I do enjoy playing in the kitchen and making delicious food.

If you saw my post for this Keto Spicy Crab Roll Salad a couple weeks back, you know that I am staying fully committed to these cravings as they don’t seem to be letting up! I thought some deviled eggs would be fun with a little flavor flare might be a good idea. So I started adding in a few seasonings and of course mayo, because mayonnaise makes the world go round.

I’m working on some other really fun and exciting things right now so I hope you’ll stay tuned and definitely subscribe. And don’t forget that every month at the beginning of the month, I send out free clickable meal plans to help make life a little easier and a lot more delicious. Subscribe HERE to get in on that action and stay tuned for what I’ve got coming!

Asian Inspired Deviled Eggs

Author: Jennifer Robins

Ingredients

6 eggs, hardboiled
1/4 cup mayonnaise
2 teaspoons yellow mustard
1/4 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch ground white pepper
Pinch ginger
2 tablespoons coconut aminos
Black sesame seeds or sesame & sea vegetable seasoning

Instructions

Peel the eggs and slice them long ways
Scoop out the yolks and place them in a bowl
Mix together all of the remaining ingredients except for the sesame seasoning
Once the yolks are mixed and blended thoroughly by hand, either pipe the filling back into the emptied egg whites, or spoon it by hand
Sprinkle with the sesame & sea vegetable seasoning and serve right away or chill

The post Asian Inspired Deviled Eggs appeared first on Predominantly Paleo.

Garlic Parmesan Mahi Mahi

Mon, 03 Aug 2020 18:30:10 GMT

My Garlic Parmesan Mahi Mahi is a family favorite and has been for years! Why am I just now sharing? Oh well, grab your ingredients and let’s cook!

Made it to see August 2020! Never would have realized how monumental it would feel until after living through this past Spring. We continue to get ready for the school year, which will look much different of course, and have been successful finding some normalcy visiting with a few friends. I take the kids to the skate park weekly too, which gives us a routine (at least for one day a week), forces us to make sure we get that Vitamin D, and lets the kids work on their tail whips, grinds, and other words that have arbitrary meanings to me.

The past couple weeks I have been intentionally trying to work on some nutritional things. I found that while I don’t binge, I did pick up some snacky behaviors spending more time at home and I don’t tend to grab celery to snack on if you know what I mean. Fruit? Nah. Cucumber slices? No thanks. I go straight for healthier processed foods and chips. So I’m working on that. I wanted to start thinking about thinking about what I shove in my mouth. I don’t need to create disordered eating or obsessive habits, just sort of getting back to being mindful. Speaking of which, did you catch my Spicy Crab Roll Salad? Find it HERE!

Which includes dinner! We had gotten into a groove of ordering takeout to support local businesses, which I’m still happy to do, but I’d jump between favorite food choices without really caring about the nutritional aspects. I’d say this is a great time to refocus. So I’m doing it. This meal has very basic ingredients, no garbage, and OMG THE FLAVOR!!!! It has been a favorite of my family’s for years, and now that I’m sharing a little more dairy on the blog, you get access to it! Perfect Summer dish and can be paired with almost any side. I hope you’ll love it as much as we do!

Garlic Parmesan Mahi Mahi

Author: Jennifer Robins

Ingredients

2 pounds mahi mahi
1 stick butter, yes a whole dang stick, softened
1/2 mayo
1/2 cup romano or parmesan cheese
1 teaspoon sea salt
2 garlic cloves, minced
1 teaspoon dried parsley flakes
Juice from one lemon

Instructions

Preheat your oven to 435F
Mix the remaining ingredients (except for the lemon juice) in a bowl
Place the fish in a casserole dish (or 2) and spread the mixture on top of the fish
Squeeze the lemon on top of the fish
Bake for 20-25 minutes or until fish is cooked through and browning

The post Garlic Parmesan Mahi Mahi appeared first on Predominantly Paleo.

Keto Spicy Crab Roll Salad

Fri, 24 Jul 2020 20:16:23 GMT

If you’re a big fan of spicy sushi rolls but need to forego the rice, this Keto Spicy Crab Roll Salad has all the flavor and zest you love.

So I have a confession to make. And it’s not like a guilty, I feel bad for doing it kind of confession, but more like hey this is real life. I have been having lots of emotional eating moments these past few months. Not really binge eating or sustaining life off Cheetos and Capri Suns or anything, but definitely feeding to feel better about all the hardships in the world right now.

For me that typically looks like less veggies, more comfort foods, and more treats. Again, I don’t associate GUILT with this behavior, but I do associate not always giving my body what it needs most. So, this week, I’ve been paying closer attention to my eating patterns and trying to eat more mindfully. I’m cooking more from Affordable Paleo Cooking with Your Instant Pot and eating things my body can use for more than just emotional support.

So I’m feeding myself some good things and working to be more cognizant for my health. I feel fortunate that with the Florida sunshine and my ability to head to the beach that my health has been much better here, but I cannot ignore the very thing that brought me to be a food blogger. I hope you enjoy it as much as we did, here’s to your health!

Keto Spicy Crab Roll Salad

Author: Jennifer Robins

Ingredients

1 (6 oz) can lump crab meat
Spring mix salad
1 cucumber, chopped or sliced
1 avocado, pitted and sliced
1/4 cup mayo
1 tablespoon coconut aminos
1 teaspoon sriracha
Black toasted sesame seeds
Vinaigrette if extra dressing is desired

Instructions

Put your spring mix in a large bowl
Now arrange the cucumber slices and next the avocado slices
In a small bowl mix together the mayo, sriracha, and coconut aminos
Once stirred, fold in your drained crab meat
Scoop the crab on top of your salad mixture and sprinkle with black sesame seeds
Top with sea salt and pepper and vinaigrette if desired
Serve right away

The post Keto Spicy Crab Roll Salad appeared first on Predominantly Paleo.

Gluten Free Oatmeal Cream Pies

Thu, 16 Jul 2020 15:15:54 GMT

If you thought Lil Debbie cornered the market, you must try my Gluten Free Oatmeal Cream Pies for yourself!

So you know I don’t love to throw anyone under the bus, but can I just say that our childhood favorite oatmeal cream pie’s first ingredient is corn syrup? Whyyyyyy, I mean I know why – it’s cheap and sweet. But what if you could make them from scratch, in under an hour, and have them taste like really freakin’ good. Wouldn’t you?? (Here’s where you nod in agreement)

So unless you’ve been under a rock (just kidding, I’ve actually been under a rock), you know I posted the recipe for these amazing EGG FREE OATMEAL CHOCOLATE CHIP COOKIES a few weeks back. They were a huge hit and you all loved them, which of course brings pure joy to my heart.

So you can imagine my excitement when I started dreaming up sinking my teeth into an old fashioned, crap free oatmeal cream pie. Wouldn’t that be delicious? It would. It is!

So here they are in all their glory. I made them for my friend, Cristina, of The Castaway Kitchen, and since she is the queen of the kitchen (and approved), I feel fully confident sharing with all of you! Make them with a friend, or someone you love, and share the joy in a time where we need a little extra.

Gluten Free Oatmeal Cream Pies

Author: Jennifer Robins

Ingredients

For the cookies:

1 cup gluten free oats, ground into a flour (I used a coffee grinder)
1 cup gluten free oats, whole
1 tablespoon grass fed gelatin (not collagen)
1/4 teaspoon sea salt
1/3 cup melted ghee + 2 additional tablespoons
1/3 cup maple syrup + 2 additional tablespoons
1 teaspoon baking soda
1 teaspoon vanilla extract

For the filling:

EITHER…

2 cups “better quality” mini marshmallows
2 tablespoons maple syrup

1/2 cup sustainably sourced palm shortening
1 tablespoon ghee
1/4 cup maple syrup
1 heaping tablespoon tapioca starch
1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350F
Put all the DRY ingredients in a bowl, stirring to combine
Now add in the wet ingredients and stir, making sure all the ingredients are incorporated well
Make sure your cookie sheet is greased well
Next, use a cookie scoop to scoop around a tablespoon of the dough onto the baking sheet. Make sure the dough is packed well in the cookie scoop so the cookies will be solid.
Space the scoops around 2 inches apart, you may need to bake a couple rounds to get through all the dough
Bake cookies for around 10 minutes, they will start to get golden and spread
While the cookies are baking, prepare your filling
If you are making the marshmallow filling, combine the marshmallows and maple syrup over a double boiler method
Stir them until the marshmallows start to soften and melt, and continue stirring until you have homemade marshmallow fluff
If you are making frosting, combine all the shortening, ghee, maple syrup, tapioca starch, and vanilla in a small bowl and beat until creamy and combined
Remove the baking sheet from the oven and allow the cookies to cool slightly before gently transferring them to a plate. I use a thin, flexible spatula like THIS one since the cookies are delicate
Allow the cookies to cool completely so they are more sturdy
Once cool, spread either the marshmallow fluff or frosting on one cookie, then stack another cookie on top
Continue until all cookies have been used and filled

The post Gluten Free Oatmeal Cream Pies appeared first on Predominantly Paleo.

Gluten Free Homestyle Meatloaf

Thu, 09 Jul 2020 00:11:11 GMT

I always say, either you are a meatloaf fan, or you haven’t tried the right one yet. This Gluten Free Homestyle Meatloaf is just like the one I grew up eating, with less soup packets.

I grew up loving meatloaf, but just one kind. My mom made it with a Lipton onion soup packet, bread crumbs, and ketchup – because obviously that method is best. Imagine my dismay to learn that those beloved, flavor bomb soup packets were chock full but basically everything I shouldn’t eat. Damn shame it was.

This week I’ve had a little trouble sleeping, can’t imagine why (<- that was sarcasm), but the good news is I had some time to mentally configure how I’d recreate this favorite. And yes, I mentally like to measure ingredients and ratios because after all recipe writing is science.

And nobody likes a dried out loaf of meats; ok maybe someone does but ew. And wet meatloaf comes with it’s own set of textural challenges – like you can’t put sauce on it, which is a thing. So yeah, science. Let’s make it work to our advantage, shall we?

We are definitely gonna need some minced onion, because the soup packet says so. We’ll skip the GMO corn starch and wheat and add in some better quality foodstuffs, including ketchup without corn syrup, cuz we can. Mid-bake, Noah came running around the corner and wafted meatloaf smells into the living room where I was watching Lenox Hill (highly recommend), and man, I knew I nailed this recipe.

If you’ve been craving a piece of home and feeling a little nostalgic in these days, try my meatloaf and maybe some of my Oatmeal Chocolate Chip Cookies for an after dinner treat.

Gluten Free Homestyle Meatloaf

Author: Jennifer Robins

Ingredients

2 pounds ground beef
1/2 cup dried minced onion
2 teaspoons garlic powder
2 teaspoons sea salt
1/4 cup cassava flour
1/2 teaspoon ground pepper
1 egg
1/2 cup high quality or homemade ketchup
1/4 cup coconut aminos

For the glaze:

1/4 cup ketchup
2 tablespoons coconut aminos

Instructions

Preheat oven to 350F
Combine all ingredients in a large bowl and combine by hand until blended well
Transfer meat mixture to a loaf pan approximately 8×4 and smooth over
Now mix the glaze ingredients in a small bowl and spread over the top of the uncooked meatloaf
Bake for approximately 1 hour or until meat is cooked through
Slice and serve after carefully removing from the oven

The post Gluten Free Homestyle Meatloaf appeared first on Predominantly Paleo.

Gluten Free Creamy Sausage Enchiladas

Tue, 16 Jun 2020 23:36:51 GMT

If you are bored out of your mind with your same old meal plan, add these Gluten Free Creamy Sausage Enchiladas to the mix!

Welp, it’s been awhile since I contributed anything culinary to the blog. Between pandemics and our moral compass being checked, it’s been eye opening and gut-checking. The good news is, home school is DONE! Well, unless we decide to continue virtual school in the Fall, but that’s another conversation.

In the meantime, I’ve been working on devoting time to unraveling system racism (yes it’s a thing and black lives definitely matter), loving the LGBTQ friends and family in my life (it’s PRIDE month y’all), and otherwise just trying not to be a shitty human being – we’ve got enough of those in this world. And boy, I gotta tell you, we have our work cut out for us.

I’ve done my share of rage baking over the past few months (see HERE and HERE) and I’m happy to announce that I was completely calm when making these enchiladas. I based these off of a prior recipe you all seem to love, my Creamy Zesty Sausage Dip. Well wouldn’t you know, that sausage dip makes a damn fine filling in enchiladas. Get you some Siete Foods tortillas if you don’t want to make your own and call it a meal.

Oh and before you announce your departure because I love people who look and love differently than I do, no need; I wish you well.

Gluten Free Creamy Sausage Enchiladas

Author: Jennifer Robins

Ingredients

8 Grain free tortillas, I used Siete Foods
1 batch Creamy Zesty Sausage Dip
1 cup raw or organic sharp cheddar cheese
1 cup (or more if desired) Enchilada sauce

Instructions

Preheat your oven to 400F
Prepare the Creamy Zesty Sausage Dip and set aside
Warm your tortillas so they do not crack when rolling (I microwave mine for 30 seconds because I still have a microwave and use it)
Spread a few tablespoons of enchilada sauce into a baking dish
Divide the dip into 8 equal parts and spoon into the tortillas, rolling each one up and placing seam side down in the baking dish
Pour remaining enchilada sauce on top and sprinkle with cheese
Bake for 10-15 minutes or until cheese reaches desired meltiness

The post Gluten Free Creamy Sausage Enchiladas appeared first on Predominantly Paleo.

Two Step Perfect Baked Potatoes

Mon, 25 May 2020 23:23:39 GMT

Worth the second step, these Two Step Perfect Baked Potatoes have tender middles and crispy skin, just the way it should be!

Every Memorial Day we head to the local military cemetery (wherever we are living at the time) to honor those who have given their lives to the country. While not “fun,” it’s what this holiday is about, and how we as a family choose to recognize it.

Don’t get me wrong, a 3 day weekend is a great way to take a break from the daily grind, flip some burgers, and hit the lake/beach/coast/mountains/<insert your favorite way to unwind here>. But in light of our current state, it’s especially important to honor the fallen, especially seeing as many older war veterans have now lost their final battle during the pandemic.

In truth, I hadn’t really planned on cooking today. We had some leftover GF pizza and soosh in the fridge, so I knew we’d have something to nosh on. But in considering my favorite vet (the one I married), I decided to make some baked potatoes – his absolute favorite food of all time.

In full transparency, there are more than 2 steps in this process but there are specifically 2 cooking steps. So if wrapping your taters in foil AND turning your oven on AND salting them feels like a lot, definitely don’t try my empanadas.

Now, I don’t want to call him particular (k, I just did), but he likes what he likes. And what he likes is a big, tender middle baked potato with crispy skin and flaky sea salt. I’ve tried a few meh methods but tonight had an idea that I knew couldn’t go wrong. <famous last words>

And actually they were perfect. My husband actually yelped and then got even more excited when he discovered he’d have leftovers for tomorrow. I don’t want to brag and say I won the best wife on this day, but I maybe did.

Two Step Perfect Baked Potatoes

Author: Jennifer Robins

Ingredients

5 Russet potatoes (or 1 or 12, I’m not your boss)
Foil
Spray ghee or avocado oil
Flaky sea salt

Instructions

Yes this is more than 2 steps. You can do this.

Preheat oven to 425F
Puncture potatoes with knife or fork a few times
Wrap clean potatoes in foil
Bake directly on the oven rack for 40 minutes
Carefully remove and open foil
Slice open potatoes and lay as many as will fit face down/skin up in your air fryer
Spray with ghee or avocado oil and sprinkle with flaky salt
Cook in your air fryer for 8 minutes at 400F
Skins will be perfectly crisped and browned, insides will be tender and delicious

The post Two Step Perfect Baked Potatoes appeared first on Predominantly Paleo.

Gluten Free Tater Tot Quiche

Sat, 16 May 2020 03:00:47 GMT

If all the best worlds and food groups collided, they would land in this Gluten Free Tater Tot Quiche. Potato lovers, this one’s for you!

In this episode of rage baking…JUST KIDDING! I made this quiche calmly and with love in my soul. If you need one for rage baking though, make sure to head on over to my Best Paleo Brownies recipe; it doesn’t disappoint.

Ok back to this potato crusted quiche made with crispy, delicious tots. I love me some traditional quiche with a flaky crust, but I also like to stockpile frozen gluten free tots, because my inner child demands I do.

So last week as I fumbled around the kitchen and resented my family for needing to consume food every evening (kidding, calm down), I found one gluten free frozen pie crust, some eggs, and some frozen tots. Score. Now, my middle daughter hates onions (I’m not sure how we could possibly be related) and so I made one of my pizza quiches (find that recipe HERE) and then decided to try something fun with my tots.

Now, I’d like it to be known that soggy tots are not an option here so pre-baking them is real important. And if you skip that step and throw frozen tots in the bottom of a cast iron skillet and think it’s gonna be ok, it’s not and you’ll be disappointed and maybe even tearful.

So trust me when I say, BAKE THE TOTS until the are crispy. Air fry them if you can, they’ll be even more delightful, but please for the love of white contraband potatoes, cook them first.

Gluten Free Tater Tot Quiche

Author: Jennifer Robins

Ingredients

1 bag (16 ounces frozen tater tots)
1 onion, diced
3 tablespoons ghee
2 teaspoons coconut sugar
5 eggs
1/3 cup dairy free milk
1 cup white cheddar or swiss cheese, shredded (optional)
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Instructions

Preheat your oven to 425F
Arrange your tots on a baking sheet and place them in the oven for 20 minutes
Along with the tots, place an empty 10″ cast iron skillet in the oven to heat
While they bake, heat the ghee in a medium skillet over medium heat
Add the onions in the skillet and saute for 8-10 minutes or until they become translucent
Now add the coconut sugar and cook until they are nicely browned and caramelized, another 10 minutes or so, then remove the onions from the heat
Remove the tots from the oven when they are done and remove the cast iron skillet as well
Lower the oven heat to 350F
Transfer the tots to the cast iron skillet and mash them down with a potato masher
In a bowl stir together the eggs, milk, cheese, seasonings, and caramelized onions
Now pour the mixture over the mashed tots and place the hot skillet back into the oven and bake for 45 minutes or until the eggs are baked through in the center
Remove carefully, slice and serve with flaky sea salt and parsley

The post Gluten Free Tater Tot Quiche appeared first on Predominantly Paleo.

The Best Paleo Brownies

Thu, 14 May 2020 00:05:33 GMT

A lot of recipe writers may make these claim, but I’m here to say these are The Best Paleo Brownies and I hope you’ll agree!!

In today’s episode of rage baking, I bring you brownies. I’m not going into why I’m feeling stabby, but I’m happy to report that these, along with the bike ride I took, sure help.

I just typed out 300 words of opinions and decided to retract them. After all, sometimes the most polarizing convo we need to be having is whether or not brownies need to have pecans. I’ll leave that part to you.

Ok let me refocus my attention. And breathe. Whew, that’s better. I’m happy to announce that we have 7 days of homeschool left. I’m not alone when I say, it’s time to start Summer break. We are THERE. Emotionally, physically, spiritually (can you be ready for Summer break spiritually?) We are!

Anyway, I’ve been trying to nail this brownie recipe for a couple weeks. I needed it to be like a real deal brownie, not just chocolate cake as I already have a recipe for that (go HERE). This though, this needed to have crackled tops and crispy edges and gooey middles. You know the type.

Well after a long and arduous process of rage baking and filtering out idiocracy from my life, I think we’re here. I hope you have a good cathartic bake off sesh and give yourself the gift of this brownie – nuts or no nuts.

The Best Paleo Brownies

Author: Jennifer Robins

Ingredients

1/2 cup cassava flour
1 heaping tablespoon cocoa powder
1/2 teaspoon sea salt
1 egg
1 tablespoon vanilla extract
3/4 cup maple syrup
3/4 cup melted chocolate chips (melting them with the cooking fat helps keep them from seizing up)
5 tablespoons melted coconut oil or sustainably sourced palm shortening
1 cup pecan pieces if desired

Instructions

Preheat oven to 350F
Combine the wet ingredients in one bowl and the dry ingredients in another
Slowly incorporate the wet ingredients into the dry and stir well
Pour them into a medium baking pan and bake for 25 minutes
Allow to cool and then slice and serve
Tip: if your brownies seem delicate, refrigerate them for 20 minutes to help them firm up

The post The Best Paleo Brownies appeared first on Predominantly Paleo.

Paleo Gluten Free Bierocks (Runzas)

Tue, 05 May 2020 15:41:24 GMT

My husband’s connection to the Midwest finally inspired me to make these Paleo Gluten Free Bierocks (Runzas) and I’m so glad I did!

The other day when I posted my Paleo Loaded Burger Stuffed Buns, a few of you got really excited thinking about your Midwest/Russian/German/Eastern Europen favorite, the bierock. And for those Nebraskans, the Runza.

My husband, who has touted the Runza as something he loved dearly while attending grad school in Nebraska got a surprise when he came home from work yesterday. I used my Grain Free Challah Dough recipe to recreate the bierock, and I have to say, we were all pretty pumped about dinner.

Now, there are a few things I’d like to notate before you make these and give me feedback. 1. I am not a Midwesterner nor do I have a family recipe passed down for generations. 2. I have not had a runza myself, so I cannot testify to the accuracy (I relied on my research and my husband). 3. I did my freakin’ best so easy does it.

In any event, the whole family loved these and praise was received. Are they exactly like your grandmother made? Well obviously not since there is nary a gluten to be found in these. Are they still tasty? You bet your a$$ they are. So enjoy my friends, I hope they are a hit in your house too.

Paleo Bierocks (Runzas)

Author: Jennifer Robins

Ingredients

IMPORTANT: IF YOU WANT TO USE A FULL POUND OF MEAT, YOU’LL NEED TO DOUBLE BOTH THE DOUGH AND THE MEAT MIXTURE SO SCALE UP

For the Bread:

1/4 cup maple syrup
1/2 cup warm water
2 packets quick rise yeast
3 eggs, room temperature
3 tablespoons olive oil
1/2 teaspoon sea salt
1 tablespoon apple cider vinegar
3 tablespoons psyllium husk powder
1 cup potato starch
1.25 cups tapioca starch

For the Filling:

1 tablespoon avocado oil
1/2 pound ground beef
1 cup chopped cabbage
1/2 onion, diced
1/2 teaspoon sea salt, to taste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 teaspoons coconut aminos or gluten free tamari
Optional: cheese slices

Instructions

Start by combining the warm water and maple syrup. If your maple syrup is cold from the fridge, warm it just slightly.
Stir in the active yeast into the maple/water mixture and set aside for at least 10 minutes or until it is activated and frothy
While the yeast proofs, combine the flours, sea salt and psyllium husk powder in a separate bowl. Do not add any wet ingredients YET
In a 3rd bowl, combine the eggs, apple cider vinegar, and oil
Once the yeast has bloomed, combine the mixture with the egg/oil mixture
Whisk them together thoroughly
Then pour wet ingredients into the dry starch mixture and stir QUICKLY
The starches will start absorbing the liquid quickly and there will be lumps so the quicker you stir the easier will be to smooth the dough
Once smooth, cover the bowl and set aside in a warm spot to let the dough rise. You will let it rise twice.
The first rise is 30 minutes. After 30 minutes has passed, “punch” the dough down in its bowl and cover it once more
The 2nd rise is another 30 min. Make sure to cover your bowl as the dough can dry out (don’t worry there’s a remedy to this if it does)
Preheat your oven to 350F
In a large skillet, drizzle your avocado oil and start to cook your onions and cabbage until they become translucent
Then add the meat and seasonings and cook until the meat is no longer pink
Remove the dough from the bowl and divide the dough into 4 equal parts
Now take 1 piece of dough and flatten it into an oval or circle; do not flatten it too thin or the meat mixture will poke through while folding
Take one piece of cheese if using and place it in the center of the dough
Take a few tablespoons of the meat mixture and spoon it into the center of the dough
Wrap the dough around the meat mixture and seal it on the bottom
Place the stuffed pockets seam side down on a baking sheet
Spray the dough with ghee or avocado oil
Bake for 20 minutes, remove carefully and serve

The post Paleo Gluten Free Bierocks (Runzas) appeared first on Predominantly Paleo.

10 Minute Complete BBQ Feast

Tue, 28 Apr 2020 22:39:55 GMT

If you’re at the point where the most you can muster for dinner is throwing a bunch of stuff into one pot, this 10 Minute Complete BBQ Feast is your ticket.

Sometimes, at the very time I should be falling to sleep, I start having major hunger pangs and then recipe ideas that follow. What happens if I don’t have a little snack at that time? I end up trying to fall asleep with complete word salad in my brain and I have terribly disturbed snoozes. Does that ever happen to you? So weird.

The less fun part of going downstairs in the dark trying not to step on any creaky wood, is that I usually end up with some pretty fun recipes to experiment with the next day. This past week over pandemic groundhog day, I was able to develop Rocky Road Muffins and this BBQ dinner in the Instant Pot.

I have to say that I worried a bit I’d just pull out pizza from the freezer every night and nuke some canned green beans for a veggie side, but instead I’ve actually been using this time fairly well in creating my Budget Backyard Makeover and some yummy recipes (ok mostly baked goods but still).

The inspo for this recipe was literally to have all your favorites from the local BBQ spot all in one pot. It’s the lazy way for a full blown feast, and I had to try it. And for all of you die hard paleo friends, prepare yourselves. I used jarred BBQ sauce and didn’t think twice about it. If this is some how irritating, then you must have missed all my other horrible recipes with rice and potatoes. Be sure to go back and find those for extra rage-inducing activities. For the rest of you, get ready! Flavor is coming your way.

10 Minute Complete BBQ Feast

Author: Jennifer Robins

Ingredients

13 ounces smoked sausage links, sliced
1 pound raw chicken breasts, chopped
3 cups raw collard greens, chopped
2 pounds yukon gold potatoes, whole (peeled if desired but not necessary)
3/4 cup mustard based BBQ sauce
3/4 cup traditional BBQ sauce
1/2 cup butter or ghee

Instructions

Press the Saute button on your Instant Pot
Add in the sauces and butter and stir until butter is melted
Add in the remaining ingredients
Press Cancel, secure the lid and press Manual or Pressure Cook
Pressure cook for 10 minutes and then quick release the pressure valve once complete
Carefully remove the lid and stir
Use a potato masher or spatula to press on the potatoes to partially mash/break them up
Serve in a bowl topped with marinated red onion

Notes

To make the marinated red onion, I thinly sliced the onion and placed it with a bowl of white balsamic vinegar, avocado oil, sea salt, pepper for a few hours

The post 10 Minute Complete BBQ Feast appeared first on Predominantly Paleo.

Grain Free Rocky Road Muffins

Sat, 25 Apr 2020 19:29:48 GMT

Pandemic baking is not slowing down anytime soon, which is why it was high time for these Grain Free Rocky Road Muffins to hit the oven rack.

We are 5 days away from May. May, when swimming pools reopen, when school lets out for Summer, and when I start getting excited for our vacation to the beach. TYPICALLY. This year looks much different than usual and instead of wrapping up the school year, I’m homeschooling (like many of you are) and building my redneck riviera in the backyard. I started this process in early March, when I saw the writing on the wall and suspected we might be spending lots of extra time as a family this Summer. And boy was that accurate. LOTS of togetherness. So much of it.

I have to be honest though; slowing down has actually been a gift. I hate the fact that there is a crisis in this country, that lives have been lost, and that the suffering seems endless for so many. But alongside those feelings of deep sorrow, I have also been grateful for the reset. I, like so many Americans, was spending 7 days a week hustling between work, school, and running children to a variety of extracurricular experiences. It was so much and I was drowning.

These days, I do feel the overwhelm, but in different ways. Less mania, less running myself into walls, and more rest. More baking. More time to breathe and more time sitting outside in my new egg swing listening to the birds. It shouldn’t have taken a worldwide crisis, but here we are. I’m counting the blessings and mourning for others simultaneously. It’s a strange place to be and so sometimes in between reading articles and friends’ experiences with illness and loss, the only thing I know how to do to channel all my big emotions is to bake muffins. And so here we are.

Grain Free Rocky Road Muffins

Author: Jennifer Robins

Ingredients

1 bag Legit Bread Company Pancake Mix
6 eggs
2 cups water
1 tablespoon apple cider vinegar
6 tablespoons avocado or olive oil
1 cup chopped pecans
1 cup chocolate chips
1 cup mini marshmallows
1/4 cup cocoa powder

Instructions

Preheat oven to 350F
Combine pancake mix and eggs, water, acv, oil, and cocoa powder
Mix well and then add in the chocolate chips, pecans, and mini marshmallows
Spoon batter into a muffin cup lined muffin tin (will make more than a dozen muffins)
Top with a few extra nuts, chocolate chips, and marshmallows
Bake for 20 minutes and then carefully remove from oven, allowing muffins to cool before serving

The post Grain Free Rocky Road Muffins appeared first on Predominantly Paleo.

Budget Backyard Makeover

Sat, 18 Apr 2020 22:42:37 GMT

This Budget Backyard Makeover brought to you by: me not leaving the house in 6 weeks (or more). During a time of great uncertainty, I turned lemons into… a swimming pool!

When it became a certainty that my family and I would not be spending much time out in the free world this Spring (or Summer?), I decided one of the ways to make the Florida heat bearable, would definitely be keeping us cool in our backyard. We moved here last May (and into this house last June 2019), and while we were grateful to have a gigantic backyard for the kids and dogs, it was in all honesty, a big blank slate.

BEFORE

AFTER

I had dreams of an in-ground pool, a beautifully vined pergola, and wind chimes decorating our back yard. But alas, a pandemic as it turns out, is not the time for incredibly costly investments; at least not for our family. Fortunately, my husband and I are continuing to work from home and we were able to commit to a more affordable project to transform our space. As I write this post, there are still a few loose ends to tie up, but I’ll be back to edit as they are completed in order to add updated photos and links.

You can click on any of the single product images to be taken to the online stores to purchase. Some items were out of stock so I linked to the next closest item. Keep in mind, I didn’t do everything all at once. I had some of the furniture and rugs already, which made the investment a little more broken up over time.

Egg Chairs and Table

I ordered my pool from Leslie’s Pool Supply but wanted to link to other shapes and sizes by Intex.

The post Budget Backyard Makeover appeared first on Predominantly Paleo.

Gluten Free Crispy Rice Cookies

Thu, 16 Apr 2020 21:41:38 GMT

Because baking is the thing to do, I made these Gluten Free Crispy Rice Cookies to make sure I am on trend. Actually, it’s just because I love cookies.

This week I’ve been hustling on my “redneck riviera” as I like to call it (I’m from Texas, I’m allowed to), and working to keep these children of mine semi-educated. Or at a minimum working to keep them from murdering each other.

So far, I’m pleased to report that all 5 humans and 2 dogs living here are alive and well. Not always happy and thriving, but alive nonetheless. I’m learning how to co-exist without my valued quiet time and when I get really desperate I stay in the bathroom longer than I need to or I go for a bike ride.

It’s definitely interesting figuring out what thought processes and behaviors help us thrive without having contact with the outside world, and which ones we come to value. I let out a pretty big rant on Instagram the other day, but otherwise have been trying to maintain my sanity. Ultimately, I’d like to see people keep their eye on the prize, without deviating too far off the trail. For me, the prize is staying mentally and physically healthy, and working together to stay home whenever possible so that we can slowly reintegrate back into our new normal, whatever that looks like. Getting too mixed up in anything outside of those goals is unhealthy and does not feel helpful.

Ok, so now that that’s said, I want to welcome you into my wonderful world of Gluten Free Crispy Rice Cookies. They are buttery, brown sugary, chewy, and crispy. They are basically all the things we look for in a cookie and the perfect treat to feed your soul.

Gluten Free Crispy Rice Cookies

Author: Jennifer Robins

Ingredients

1/2 cup cassava flour
2 cups organic puffed rice cereal
1 cup brown sugar, coconut sugar, or maple sugar
1/3 cup melted ghee
1 teaspoon vanilla extract
2 eggs
Pinch sea salt

Instructions

Preheat your oven to 350F
Combine all cookie ingredients in a bowl
Stir to mix well
Line a baking sheet with parchment paper
Use a cookie scoop to place 1 tablespoon of dough at a time, spaced a couple inches apart
Bake for 10 minutes, remove, then allow to cool before serving

The post Gluten Free Crispy Rice Cookies appeared first on Predominantly Paleo.

Grain Free Deep Dish Pizza

Thu, 09 Apr 2020 20:57:27 GMT

Taking a deep dive into this Grain Free Deep Dish Pizza may be the best move you make this week.

True story, it’s the 2nd day of Passover during a pandemic and I’m posting a yeasted crust deep dish pizza recipe. I’d like to say it’s because IDGAF, but that’s not true. I definitely GAF but I also am having to use my energy sparingly.

Each year I try to scramble and put on my best Passover game face, at least offering some matzo ball soup and store bought GF matzo if I don’t have time to make the best GF matzo from The New Yiddish Kitchen. This year though, this year I just used everything I had to just get the family fed.

I’m not even sure how to put it all into words except some days lately, I just can’t. So we ordered sushi to support a local business and then got ice cream. Basically no part of it was kosher or Passover related. But you know what is? Trying to survive a terrible time with my Jewish family. We even (finally) hung our mezuzahs this week to make sure our first born was spared. I hate to LOL at that but even I find the humor in our timing.

So that’s how we are rolling. And that’s why I am posting a recipe with yeast at the peak of Passover. Because right now surviving and loving other humans is as mitzvah as we can get.

Grain Free Deep Dish Pizza

Author: Jennifer Robins

Ingredients

1/4 cup maple syrup
1/2 cup warm water
2 packets quick rise yeast
3 eggs, room temperature
3 tablespoons olive oil
1/2 teaspoon sea salt
1 tablespoon apple cider vinegar
3 tablespoons psyllium husk powder
1 cup potato starch
1.25 cups tapioca starch
Avocado or olive oil
14 ounces pizza sauce
10 ounces mozzarella
16 ounces ground sausage
Parmesan cheese to top the pizza

Instructions

Start by combining the warm water and maple syrup. If your maple syrup is cold from the fridge, warm it just slightly.
Stir in the active yeast into the maple/water mixture and set aside for at least 10 minutes or until it is activated and frothy
While the yeast proofs, combine the flours, sea salt and psyllium husk powder in a separate bowl. Do not add any wet ingredients YET
In a 3rd bowl, combine the eggs, apple cider vinegar, and oil
Once the yeast has bloomed, combine the mixture with the egg/oil mixture
Whisk them together thoroughly
Then pour wet ingredients into the dry starch mixture and stir QUICKLY
The starches will start absorbing the liquid quickly and there will be lumps so the quicker you stir the easier will be to smooth the dough
Once smooth, cover the bowl and set aside in a warm spot to let the dough rise. You will let it rise twice.
The first rise is 30 minutes. After 30 minutes has passed, “punch” the dough down in its bowl and cover it once more
The 2nd rise is 1 hour. Make sure to cover your bowl as the dough can dry out
Preheat your oven to 400F
Take a cast iron skillet and oil it with a few tablespoons of oil. I used a 10 inch skillet
Press the dough into the pan and up the sides, this might take awhile and the dough may try to slide back down
Poke a few holes in the bottom of the dough and bake it for 15 minutes
Cook your sausage, breaking it up into smaller crumbles, in a medium skillet until cooked through
Add in the pizza sauce and combine well; remove from heat
Remove your pizza dough from the oven carefully as the cast iron is hot
Reduce the heat to 375F
Press the dough flatter again into the cast iron – it will poof some while baking (I did this wearing an oven mitt)
Sprinkle the bottom of the pizza with the mozzarella
Now spoon in the sausage and cheese mixture
Bake for 20-25 minutes, watching to make sure the crust doesn’t get too dark
Remove and top with parmesan and serve once cooled for 10-15 minutes

The post Grain Free Deep Dish Pizza appeared first on Predominantly Paleo.

Paleo Grain Free Matzo

Tue, 07 Apr 2020 19:58:55 GMT

Paleo Grain Free Matzo is possible and easy! This sub for the regular may not be blessed by a rabbi, but it sure does the trick!

What a time to be alive. Here we are approaching Passover 2020 amidst a real plague. I mean, you can’t make this sh*t up honestly. We are on day eleventy 9 of this lockdown and I’m finding some interesting things to be true.

1. You can love your kids to tears and also want to string them up by their toenails all within a 27 second time frame.
2. See above but sub in “spouse” for “kids”
3. You become even more surprised than normal that dinner needs to be made nightly
4. It is possible to reach the end of the internet and I fear the same could be true for Netflix but I’m holding out hope
5. Hair will begin to make its own styling product if you just stop washing it altogether
6. Neighbors wave REALLY enthusiastically (like you to your 5th grade crush) on evening walks after not seeing other humans for a month.
7. Make some effin’ donuts already. Life is short and you need sprinkles and fried dough during lockdown. Find that recipe HERE.

Outside of that list, I am mostly grateful. Not everyday and not in all the moments, but I am grateful that my family has enough food to sustain us and a place for us to shelter in place. I’m not thrilled that my poor girl Stella has a full blown rash like she did 2 years ago that has taken over her entire face with no relief even after going to the pediatrician twice during this pandemic. But I digress.

If you observe Passover, this matzo is pretty damn good and can also be found in our book, The New Yiddish Kitchen. If you don’t celebrate this holiday, here’s an awesome cracker, don’t forget the salt and butter. Need matzo balls to go with your matzo? You know we got you. Head over to Zenbelly’s blog HERE to grab the recipe for those. Tell Elijah I said hi, I can’t risk keeping a door open for him (pandemic jokes).

Paleo Grain Free Matzo

Author: Jennifer Robins

Ingredients

1 cup cassava flour
1 cup potato starch (sweet potato starch would work)
3 tablespoons avocado or olive oil
3/4 cup + 1 tablespoon water
1 tablespoon honey
Sea salt to taste

Instructions

Preheat your oven to 475F. Combine all the ingredients in a medium sized mixing bowl
Stir the ingredients to combine and then mix by hand to form a ball of dough
Divide the dough into four equal pieces. Roll out each piece of dough onto a lightly floured piece of parchment paper (using some potato starch to dust) into a rectangle, approximately 8×6 inches. You will want to make the rolled out matzo as thin as possible; this will help it be both crispy and bubbled in nature
Transfer the parchment paper and unbaked matzo onto a baking sheet. Poke holes vertically in the matzo with fork prongs as shown in the photos, and then bake for 3 minutes. Remove the baking sheet and turn the matzo over and bake for 3 minutes on the alternate side
You will want to watch the matzo very carefully so that it does not burn or brown too much. If it does it will taste burned.
If you need additional cook time per side, bake no longer than 30 seconds to a minute on each side before flipping.

The post Paleo Grain Free Matzo appeared first on Predominantly Paleo.

Fast and Flavorful Colcannon

Sat, 04 Apr 2020 04:21:46 GMT

I hear your pleas for comfort food and I bring you Fast and Flavorful Colcannon.

Y’all, I sure do have a treat for you today. If we can be frank for a moment, comfort food is the ONLY food right now. That doesn’t mean unhealthy – it just means there is a feel-good essence that is undeniable. Sure, my rage fried donuts qualify as comfort food, but I’ve got something that actually has micronutrients for you! Enter this Fast and Flavorful Colcannon!

My friend Amanda from The Curious Coconut has busted her booty over the past year to bring you her new book, Fast and Flavorful Paleo Cooking. It is designed to bring you all your favorite comfort foods, without spending a fortune, and without spending all day in the kitchen.

I know Amanda well and what I can promise you is that she delivers well-tested, well-loved recipes that are as authentically pleasing to your palate as they are to your health. So when I found out she was writing her 2nd book, I just could not wait to see what delicious eats she would come up with.

Her book is finally here (book writing after all is a long and arduous process), and I am so glad to have my copy. Unfortunately, you may have missed the launch of her book because the world literally turned upside down, I am here to tell you that it’s a real good idea to grab a copy. After all, if you’re anything like me, you have LOTS of time at home right now and are using those pots and pans you got for the holidays more than you ever thought possible. Silver linings right?

So grab this short list of ingredients, some flaky sea salt (ok that’s just my recommendation) and a serving size fork (for personal use). You’re going to love this recipe from Amanda and her book when it shows up on your doorstep.

Colcannon is a traditional Irish and Scottish dish that combines two staples from the region: potatoes and cabbage. Some call it “Irish mashed potatoes.” While it may seem strange to intentionally mix greens into mashed potatoes, I promise you’ll enjoy it! And if you need an alternative to avoid nightshades, read the substitution notes for options. While cabbage is the traditional green, you can use any leafy green you prefer. Using a dark green like kale provides more visual contrast in the finished dish.

Reprinted with permission from Fast & Flavorful Paleo Cooking by Amanda Torres, Page Street Publishing Co. 2020. Photo credit: Jean Choi

On the table in 25 minutes | Yield: 4 servings

Fast and Flavorful Colcannon

Author: Jennifer Robins

Ingredients

FOR THE POTATOES

3 lbs (1.4 kg) russet potatoes, peeled and coarsely chopped
1⁄2 cup (120 ml) chicken bone broth

FOR THE GREENS

6 oz (170 g) bacon, cut into 1-inch (2.5-cm) pieces
1 small onion, chopped
1 tsp salt, or to taste
1 small head green cabbage, coarsely chopped (about 5–6 cups [350–420 g])

Freshly cracked black pepper, to taste

Instructions

Cook the potatoes and greens simultaneously.

To make the potatoes, place them in a stockpot and cover with at least 1 inch

(2.5 cm) of water.

Salt the water and bring it to a boil, boiling the potatoes for

10 to 15 minutes, or until they are fork tender. Drain in a colander, and then

return the potatoes to the hot pot and place it back on the same burner but

with the heat turned off. Let them release steam for a few minutes, and then

mash them with the broth.

To make the greens, place the bacon in a large skillet and turn on the heat

to medium heat. Cook until just crispy, anywhere from 8 to 15 minutes, depending on the bacon. Drain off all but about 1 tablespoon (15 ml) of the rendered bacon fat, and add the onion and cook briefly, about 1 to 2 minutes. Add the cabbage and cook, stirring occasionally, until softened, about 5 to 7 minutes.

Transfer the mashed potatoes to a serving bowl and fold the greens, onions

and most of the bacon into the mashed potatoes, reserving a little bacon tocrumble and sprinkle on top as a garnish.

Substitutions: You can use white-fleshed sweet potatoes or peeled turnips in place of the potatoes for a nightshade-free version. If you’re using turnips that have greens attached, you can use the greens instead of cabbage. Also, you can use any leafy green you like in place of the cabbage, like kale or collards.

The post Fast and Flavorful Colcannon appeared first on Predominantly Paleo.