Homemade Paleo Spicy Mango Chutney Well, I am pretty sure chutney is already paleo-approved, but if not, here is a recipe for some! Cody and I have a debate, he says it’s spicy, I say it’s not. Technically it’s his recipe, so since he says […]
Crispy Coconut Crusted Chicken (Keto and Paleo Friendly) Didn’t think that crispy chicken was possible on keto? Well good news keto fam, it is totally and completely possible! These crispy, coconut crusted chicken tenders are awesome! They work great whether you’re keto, paleo, or none […]
Cast Iron Chocolate Chip Keto/Paleo Blondie
Uhm, yum! Dessert time! Here is a recipe that can easily be modified whether you’re keto or paleo. I hope you, my lovely and amazing readers don’t mind that I list alternatives for the recipes. The eating styles can be so similar I just think it’s great to have options available for all, especially since I’m trying out Paleo because of my post op life. Since my current lifestyle is paleo, I am listing paleo ingredients first, and then keto alternatives. If you are keto, paleo, low carb, or just looking for healthy recipes, please let me know! Anyways, more important things, like how amazing these chocolate chip blondies are.
I’m going to mostly let the picture speak for itself, but seriously, these were a huge hit. I am sometimes not a huge fan of copycat recipes because they can often leave much to be desired. But, these (and well, all my recipes, haha) are the exception to the rule. They’re soft, chewy, and just melt in your mouth. The best way to enjoy them is fresh out of the oven. By the way, these store well and are very easy to make. Oh yes!
- 1 & 1/2 c almond meal or almond flour
- 1 whole egg +1 yolk
- 1/4 C maple syrup
- 1/4 C coconut oil
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1 c Paleo chocolate chips
- sugar-free chocolate chips for keto
- very dark chocolate can also work
Preheat your oven to 350F.
In a 10 inch cast iron skillet (or similar size baking dish), coat a thin layer of coconut oil and set aside. Obviously, the bigger the skillet, the thinner the blondie, and visa versa. It just really depends on your preference.
Combine almond meal, baking soda, cinnamon and salt in a mixing bowl. Beat eggs, coconut oil, and vanilla and add to dry ingredients.
Then, once combined, mix in chocolate chips and spread in an even layer in cast iron pan.
Just bake for 25 mins, or until a toothpick comes out clean from the center.
Butternut Squash & Sweet Potato Shepherds Pie Shepherd’s pie has got to be one of my most favorite recipes of all time. It’s such a great comfort food to me. The soft, delicious potatoes compliment the snap of the green beans mixed with the slightly […]
Keto Paleo Mixed Berry Crumble As you most likely already know, I am trying out a Paleo diet, more specifically Whole 30. With that said, I am also trying to somewhat keep to a keto diet, so this recipe is appropriate for both diets, just swap […]
Pollo Asado Tacos with Plantain Tortillas
So as my previous post explains, I am doing (Paleo) Whole 30 for a month, so I think it’s safe to say I’m long overdue for a food post. Plantain tortillas are absolutely incredible, two to three tacos should fill you right up! FYI technically, these aren’t technically Whole 30 friendly, but are 100% Paleo. The reason why I say they are technically not Whole 30 approved, is because in this guide of Whole 30, they don’t really want you to make copycat recipes: so technically no paleo-friendly dupes. However, we didn’t realize that these plantain tortillas are in fact, a dupe. Anyways, call it what you want but these are so delicious!
Have any of you tried plantain? It’s just a very starchy banana basically. The tortilla is a bit sweeter than your average corn tortilla, but it’s super delicious and the texture is near perfect. The tortillas are slightly sweet because of the plantain, but very malleable like a normal corn tortilla. Let me know what you guys think of this recipe! More on the way.
- 2 chicken breasts
- 2 green plantains
- 1 c of fresh pineapple diced
- 1 avocado
- 1 tomato
- 2 limes, 1 juiced
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- salt and pepper
To begin, we need to season the chicken: take 1/2 tsp cayenne, and other seasonings and mix together, then coat chicken breasts and place in a large zip-lock bag. Add half the lime juice, and let marinate for 2-4 hours, but if possible, overnight is even better. Once done marinating, grill the chicken over medium heat.
Cut plantains into 4 pieces. Keep the skin on and boil for 20-30 mins or until the plantains are completely soft, and the skin can be easily removed.
Note: It’s very important that the plantains are very green. Yellow, ripe plantains will not do. The reason is we need the plantains to be firm, otherwise they will be too soft and the consistency of the “dough” will be way too runny and essentially unusable.
Next add plantains and a healthy pinch of salt (like 1/2-1 tsp salt) to a food processor and blend until smooth and a dough forms.
Divide into 6 balls, and flatten into tortillas. For this step, I highly recommend you use a tortilla press. The reason is because you want the tortillas to be very thin and even, otherwise they won’t cook correctly. If you aren’t in the tortilla press buying business these days, try to place the balls in between two pieces of parchment paper, and flatten manually, your best bet would be using a flat plate, or maybe two cutting boards on top of one another.
Then, place on a flat top griddle or non-stick pan over medium heat, and cook the plantain tortillas until they are browned, and cooked through. This should take approximately two to three mins per side, but this will vary depending on thickness.
Dice avocado and tomato, and mix with the rest of the lime juice, and add salt and preferably crushed pepper to taste. Finally, add the remaining cayenne pepper to the pineapple and warm in a cast iron skillet or pan for a couple of minutes. Portion out and enjoy!