Recipe blog post!
What would I do without this blog: http://www.elanaspantry.com/ She has all gluten-free recipes, and so many many paleo-friendly recipes. They are usually straightforward recipes, too, not the kind that you know will take you an hour to prep and then an hour to wait for to cook. Love this site. I finally gathered up my will to make the paleo bread recipe found here:
Hahaha if I’d known it was that freakin’ easy the whole time I would have made it a looooonnngggg time ago. Well. I mean the instructions are pretty simply, so duh, I should have known, but whatever. I pretty much did this recipe exact, except, well, a huge part of it. The almond flour. No almond flour at Your Dekalb Farmer’s Market?! What is up with that. But they had CHIA SEED FLOUR? Ok fine, I’ll take that challenge. Chia seeds are apparently the new health thing and are gluten-free and paleo (right?) anyway. Paleo enough anyway.
So I followed the rest of it and hey! It’s good straight out of the oven, even if it didn’t rise as much as expected? And it tastes nutty and flavorful. I am worried post freshness it might get dry. But, a few seconds in the microwave or oven might perk it up. I think next time I’ll not leave it in the whole time. I must not have baked in a while, honestly, because I usually check before the allotted time instead of letting it go all the way to the end. Oh well. Gotta get back in the groove of things. Need to make more jam to go on this bread I can eat guilt-free! Also I see pickle making in my future as I’ve received many hints from a certain boyfriend. I’m thinking of just making him crates and crates of pickles for his summer birthday.
Hope you guys make the bread! Cause you can’t have mine!
I made this kind of not planning ahead, which seem to be the way most of my more exciting recipes get made. I have made kale salads before, but none as good as this one. There are a couple of things to remember with kale salads. Kale is a pretty tough green, so cut it into thin slivers. It can be long, but cutting it this way will make it easier to eat. Also – dressing. The lemon and olive oil dressing I made was crucial to making it soften a little bit. The great thing about the leaves’ sturdiness is that you can put dressing on it and it won’t wilt – in face it will be that much better for it. So, just a generalized recipe, to taste.
One bunch of kale
Olive oil to taste
One green onion
Half green bell pepper
Most of a box of baby mushrooms
Half a box of grape tomatos
A handful or two of baby carrots (obviously big ones are fine too)
Chop everything up as you would normally for a salad, paying attention to what I said up top about cutting kale.
Squeeze two lemons (one if you aren’t as much of a fan) and put the chopped green onion in with this. Pour in olive oil to taste, and salt and pepper to taste. Toss everything together! I added red pepper flakes for an extra kick. This with some protein would be a nice round meal and super healthy. And delicious!
I try my best, though certainly have my weak moments, to eat a paleo diet. I’m not sure if this is the “best” diet out there, and maybe one day I’ll change it. But I know one thing… I have more energy when I keep it up, and haven’t gotten sick when I’ve followed it fairly closely. I think diet is like exercise, you need to find what’s right for you. A diet of McDonald’s probably isn’t it, but you know what I mean.
When I found this recipe, I knew I had to try it. A healthy chicken recipe that tastes sinful? Yes, please. And sure enough… it’s amazing. I like to add lime juice to my recipe. Also, I couldn’t get plum vinegar quickly, so I used red wine and it was fine. It might be even better with the plum! That’s one thing I keep in with recipes, especially non-baking ones… You don’t have to have exact ingredients. Sometimes subsitutes can be just as good if not better. Hope you guys enjoy this!
(I usually make it with a cauliflower side, either the “rice” recipe on Elana’s site, or just plain roasted cauliflower.)