RECIPE: Cinnamon Roll Waffles (NOT Paleo or Low Carb!!)

Every once in a while we find recipes for things that are just too decadent to pass up. I've been very good following a Low Carb lifestyle and staying extremely active, so I decided to allow myself a cheat day. Yes, that would be a 24 hour period where I can, within reason, allow myself to deviate from my regular lifestyle choices. I ate a fully loaded pumpkin muffin for lunch yesterday and within minutes I was dealing with a major hot flash. For dinner I mostly ate low carb ... Raclette and steamed broccoli, but I did have a few strands of pasta, and that really pushed me over the edge. Hot flash city! (I will have to admit, though ... I was FREEZING, so the added heat wasn't totally unappreciated.)

So, this brings me to breakfast this morning. Before I vowed to stick to low carb eating, I had purchased one of those tubes of pre-made cinnamon rolls. You know the kind ... You unwrap the label and the tube splits open making sounds similar to a gun going off ... The kind that contains a small pot of sugary cinnamon glaze that seeps put inside the tube and creates a huge mess before you even realize it. Yes ... You know the one. Many of us grew up smelling them as they baked in the oven and we just about burst with excitement waiting to taste their yummy goodness. (Then paid dearly for it later!)

Today was no different from those childhood memories. Well, almost. The big difference was that the waffle iron was involved and the baking time was shortened considerably. Here's what happened ...

I started with a hot waffle iron, butter flavored grape seed oil and Pillsbury "Grands" cinnamon rolls.

 After spraying the heated waffle iron, I placed the raw cinnamon rolls inside and closed the lid.

 Once the green light came on, indicating they were done, I opened the lid and ... 

 Sure enough ... They were perfectly done!

 I warmed the cinnamon glaze and drizzled it on top of the waffles and served with fruit, meats and a spot of cheese.

 Makes for a beautiful breakfast!

RECIPE: Paleo Banana Nut Bread Scones

I admit it ... I'm a scone lover. Crunchy, delicious scones. Vanilla bean scones. Pineapple coconut scones. Cranberry walnut scones. Orange scones. I crave them. This morning we went for a six mile walk. We ate brunch while we were out. I had a salad of mixed greens, chicken, bleu cheese crumbles, cranberries, walnuts and broccoli. I finished lunch off with a pluot and a big bottle of water, then we made our way home ... The long way.
We got back home and sitting there on the counter in the kitchen was a couple of sad looking bananas. Way past their prime for peeling and eating, but well within the range of using them in banana bread. I decided to combine the two ideas ... Scones and Banana Bread while keeping it Paleo.

INGREDIENTS:

2 cups Almond Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1 teaspoon G round Cinnamon 
1 teaspoon Vanilla Extract 
2 tablespoons Honey
1 Very Ripe Banana, mashed 
1,2 cup Chopped Pecans
Topping:
3 tablespoons Honey
1 teaspoon Ground Cinnamon

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or use a Silpat.
2. In a large mixing bowl, combine almond flour, salt, baking soda, and cinnamon. 
3. Add vanilla and honey and mix well.
4. Fold in the bananas and pecans and mix again until everything comes together in one big massive ball of dough.
5. Place the dough on the baking sheet and flatten. I used my hands.
6. Bake for 16 - 18 minutes (depending on your oven).

7. While the scones are baking, make the glaze.
8. Once they are golden brown remove them from the oven to cool. Using a serrated knife, cut into 8 equal pieces.
9. Combine the honey and cinnamon in a small bowl, whisking until smooth.
10. Drizzle the scones with the glaze.
Makes 8 scones.

RECIPE: Cinnamon Bun Muffins

I am ALWAYS on the search for new recipes for uses for cinnamon. Seems like I crave it more than any other seasoning or spice. I found this recipe on Elana's Pantry and just couldn't wait to try it! Who doesn't love cinnamon rolls!?

Cinnamon Topping:

• 2 tablespoon agave nectar
• 1 tablespoon cinnamon
• 1 tablespoon grape seed oil (I used Wildtree)
• DIRECTIONS:
• Combine agave, cinnamon and grape seed oil in a measuring cup or small bowl.
• Set aside. 
• Muffin Mixture:
• 1 cup blanched almond flour
• 2 tablespoon coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon celtic sea salt
• ¼ cup grape seed oil
• ¼ cup agave nectar
• 3 eggs
• 1 tablespoon vanilla extract

• DIRECTIONS:
• 1. Preheat oven to 350 degrees.
• 2. Combine almond flour, coconut flour, baking soda and salt in a medium sized bowl.
• 3. In a large bowl combine oil, agave, eggs and vanilla. (I used my immersion blender)
• 4. Blend dry ingredients into wet and spoon about 1/4 cup into greased or lined muffin cups. (I use my MISTO sprayer to lightly spray grape seed oil into silicone cups.)
• 5. Spoon cinnamon topping onto the muffins.

6. Bake for 12 - 14 minutes on center rack of oven.

• 7. Cool completely before frosting them with Creamy Cream Cheese Frosting

Makes 9 - 10  muffins

Creamy Cream Cheese Frosting
4 ounces Cream Cheese, softened to room temperature
3 tablespoons organic Agave
3 tablespoons Half and Half (The recipe calls for heavy cream, but we didn't have any. Half and Half works just fine!)
A dash of Cinnamon for good measure!

1. To make frosting combine cream cheese and agave in a medium bowl until well blended
2. Whip in cream until frosting is nice and thick
3. Spread over Cinnamon Bun Muffins 
4. Serve

RECIPE: Moroccan Marinated Pork Tenderloin

I often refer to Gavan Murphy's website for cooking adventure ideas. Two of my favorite dishes from his website are Orange-Ginger Pork and Moroccan Marinated Chicken. I decided to see how cooking a pork tenderloin would be with the moroccan marinade. The results? OUTSTANDING! I'm glad I doubled the recipe because now we'll have enough for several meals.
I paired it with some stuffed roasted zucchini. Excellent stuff!
***Please note***The meat must marinate for 4 hours, so there is preparation that needs to be done in advance.
MOROCCAN MARINATED PORK TENDERLOIN

INGREDIENTS:
1.5 pound pork tenderloin


Marinade:
1/2 cup Olive Oil
1/4 cup Red Wine Vinegar
1 1/2 teaspoon ground Cumin
1 1/2 teaspoon groung Coriander
2 teaspoons ground Cinnamon
1 teaspoon Sea Salt
2 teaspoons Lemon Pepper
1 teaspoon organic Agave

DIRECTIONS:

Preparing/marinating the pork ...
Combine the marinade ingredients together and blend well. (I used my immersion blender) Taste and set aside.
Preheat large skillet on high heat. Lay pork on foil or a paper towel then sprinkle with sea salt and black pepper. Add 1 tablespoon olive oil to hot pan, then add the pork to sear all sides. This should take 2 or 3 minutes per side. 

Once all the pork is golden brown, add it to the marinade and refrigerate for at least 4 hours.

Baking the Tenderloin ... 

***Allow the meat to return to room temperature to insure even cooking.***
Preheat oven to 400 degrees.
Place tenderloin on a foil-lined baking dish and place in oven. I doubled this recipe and it took 35 minutes, so be sure to start checking for doneness at about 20 minutes. 

I used my meat thermometer and checked the thickest part of a meat.  At 25 minutes the inside temperature of the pork was 139 degrees, so I returned the dish back to the oven for 10 more minutes. If you're checking with a meat thermometer you want the internat temperature to be 155 degrees.

Remove the dish from the oven and allow the meat to 'rest' for at least 3 minutes. This allows for the juices to be reabsorbed back into the meat for maximum juiciness.

RECIPE: Moroccan Marinated Chicken

I often refer to Gavan Murphy's website for cooking adventure ideas. Everything I have made from his recipes has been outstanding, so I rest assured that each new attempt will be delicious, as well. For years I trusted Southern Living cookbooks (and still do!!) but I just don't cook like a Southern gal anymore. Paleo cooking is much for rewarding, so why tamper with a good thing! (Actually, at some point I will refer back to some of my favorite Southern recipes and I will attempt to 'convert' them to Paleo.
I bought chicken breasts at the store yesterday, so I decided to try a recipe I've been curious about ... Moroccan Marinated Chicken. I paired it with some roasted zucchini filled with grape tomato halves, herbs, and mozzarella cheese ... That recipe will be posted shortly, too. Dessert was AMAZING! I made Paleo Strawberry Coconut Sorbet! Yes, I'll be posting that recipe, as well! 
***Please note***The chicken must marinate for 4 hours, so there is preparation that needs to be done in advance.

MOROCCAN MARINATED CHICKEN

INGREDIENTS:
4 large organic Chicken Breasts (Gavan used 2 whole organic chickens)
Marinade:
1/2 cup Olive Oil
1/4 cup Red Wine Vinegar
1 1/2 teaspoon ground Cumin
1 1/2 teaspoon groung Coriander
2 teaspoons ground Cinnamon
1 teaspoon Sea Salt
2 teaspoons Lemon Pepper
1 teaspoon organic Agave

DIRECTIONS:
Preparing/marinating the chicken ...
Combine the marinade ingredients together and blend well. (I used my immersion blender) Taste and set aside.
Preheat large skillet on high heat. Lay chicken pieces on foil or a paper towel then sprinkle with sea salt and black pepper. Add 1 tablespoon olive oil to hot pan, then add pieces of chicken to sear all sides. This should take 2 or 3 minutes per side. You may need to sear the chicken a few pieces at a time rather than all at once.

Once all the chicken is golden brown, add the chicken to the marinade and refrigerate for at least 4 hours.

Baking the chicken ... 
***Allow the chicken to return to room temperature to insure even cooking.***


Preheat oven to 400 degrees.


Place chicken pieces on a foil-lined baking dish.

If you're cooking mixed pieces of chicken you will need to pot the dark meat pieces in first, as they take longer to cook.


After the dark meat pieces have baked for 8 minutes, add white meat pieces and return to the oven for approximately 12 minutes. 


Check for doneness. I used my meat thermometer and checked the thickest part of a breast.  At 20 minutes the inside temperature of the chicken was 139 degrees, so I returned the dish back to the oven for 5more minutes. If you're checking with a meat thermometer you want the internat temperature to be 160 degrees. It's easy to tell with dark meat ... cut into the meat and see if juices next to the bone are clear. If so, it's done.

Remove the dish from the oven and allow the meat to 'rest' for at least 3 minutes. This allows for the juices to be reabsorbed back into the meat for maximum juiciness.

RECIPE: Fruit and Nut Bars

So by now you all have figured out I really like nuts, berries, and dried fruits. I do. Guilty as charged. I absolutely LOVE the "Blonde Cave Girl" cookies I invented, but I'm still not ready to let that recipe out. I've been approached about marketing them, so I'm going to keep that recipe under wraps for a while longer ... BUT, I found a great recipe for a baked crunchy bar that has a very similar taste!
I made a few alterations to the original recipe, so here's my version.

INGREDIENTS:
1 cup raw Almonds
1 cup raw Macadamia Nuts
1/2 cup Walnuts
1/2 cup Sunflower Seeds
1/2 cup dried Cranberries
1/2 cup dried Blueberries
1/2 cup melted Coconut Oil
1/2 cup Honey
2 Eggs
2 tablespoons Cinnamon

DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Place almonds in food processor and pulse until the nuts are small chunks - not meal or butter. Place almonds in a mixing bowl. Do the same to the macadamia nuts, then walnuts. (I prefer to do them separately to make sure they get chopped evenly.)

3. Add dried fruits to the nut mixture.

4. Put eggs, honey, melted coconut oil and cinnamon in the food processor and blend well.

5. Add liquid to nut/fruit mixture and stir well.

6. Spread mixture into a greased 8X11 (or 9X13 for thinner bars) pan, spreading with a spatula to make sure mixture is evenly distributed in pan.

7. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. (In my oven it took 20 minutes)

 8. Allow the bars to cool to room temperature before cutting. Allowing them to be in the refrigerator for an hour or so before cutting will help them cut without tearing or crumbling.

9. Store the bars in an air-tight container or individually wrap them if you plan to eat them while on-the-go.

RECIPE: No-atmeal

Crazy name, huh! Well, I have fond memories of eating oatmeal when I was a kid, but since it's a grain, it's a no-no. Since I have sensitivities to oats, it's a double no-no. So, I went in search of alternate recipes for a hot breakfast dish that would be similar to my once-beloved oatmeal. 
I was digitally 'thumbing through' the Primal Blueprint Reader-Created Cookbook when I fond something interesting ... No-atmeal, submitted by Doug Descant. 
NO-ATMEAL (No-Oat Breakfast Cereal)

INGREDIENTS

1 small handful of walnuts

1 small handful of pecans 

2 tablespoons ground flax seeds
1 tablespoon unsweetened ground coconut

1 teaspoon ground cinnamon 

1 pinch of ground nutmeg 

1 pinch ground ginger 

1 tablespoon almond butter 

1 banana, mashed 

3 eggs 

1/4 cup unsweetened vanilla almond milk (add more if you prefer it a little runny) 

2 teaspoons chopped macadamia nuts*

1 handful of fresh strawberries

(**NOTE: Macadamia nuts are not in photo below - They were an after-thought)

Quoted from the cookbook ... 

"Pronounced “note-meal” (as in, no oatmeal), Doug’s recipe is for all you ex-cereal lovers out there and for anyone who needs a warm bowl of comforting goodness on a cold winter morning. As Doug says, “it’s a hot meal full of essential proteins and fats, not to mention the necessary vitamins and minerals, in order to stay energized for the cold weeks ahead.” Just thinking about eating No-atmeal for breakfast is guaranteed to coax you out of bed in the morning."

DIRECTIONS

1. Add walnuts, pecans, flax seed and spices to a food processor and pulse it down to a course grain, making sure to stop before it’s totally ground into a powder. Set aside. 

2. Whisk together eggs and almond milk until the consistency thickens a little bit into a loose custard. Thoroughly blend together the mashed banana and almond butter and add it to the custard, mixing well.

3. Stir in the nut mixture. 

4. Microwave until the “no-atmeal” reaches your desired consistency; this should only take a few minutes. I checked and stirred it every 30 seconds and removed it after 2 minutes.

5. Sprinkle macadamia nuts and strawberries on top. Add more almond milk if you want. 

6. Lick the bowl clean!