Paleo-ish Enchiladas Estilo Fresnillo

Making these was a big project, so when I want to make something like this, but don't have the time, I do prep in stages.  One day I diced the onion, made the chorizo, I boiled the water and soaked the chiles, and prepped the chicken.  On another day, I made the chile sauce and boiled the water for the cabbage leaves, and assembled them.  Then I had them in a baking pan ready to go into the oven when I was ready to "start" dinner so that they would be fresh out of the oven.  Making dinner meant I only had to put them in the oven and make the cauliflower rice as the side dish. 

Tortillas:
9-10 cabbage leaves

Chile Sauce:
8-10 dried chiles (I used what I had at home: a combination of anchos, guajillo, and red new mexico).  Being true to enchiladas fresnillo, the recommended chile is ancho. 
Water to boil and soak the chiles
 1/4 inch piece of cinammon bark
a pinch of cloves
1/8 tsp of dried oregano
1/8 tsp of dried thyme
1/8 tsp of dried marjoram
1/2 tsp of black pepper
1 TBS of sesame seeds, toasted
1/4 cup raw almonds, toasted (I used soaked)
sea salt to taste

Garnishes:
1/4 cup queso fresco (you can use more, I was just concerned about the calories).
1 medium white onion
1 avocado
3/4 sour cream
1 1/2 cup chorizo

Filling:
3 lbs of cooked chicken
5 cups of spinach
1 cup of mushrooms
cumin (1/2 to 1 tsp)
salt to taste
pepper to taste
olive oil (I used green chile infused olive oil because I have some in the house right now). 



Direction for the filling:
1. Boil the chicken
2. Shred the chicken, then saute with spices and add the spinach and mushrooms.

Directions for chile sauce
1. Soak the chiles for about 20 minutes.
2. Remove the seeds and the stem from the chiles by rinsing them.
3. Place the chiles in the blender with a cup of the water in which they were soaking.
4. Blend, add more liquid if needed (add the chicken broth).
5. Add the spices and blend.
6. Toast the sesame seeds and almonds.
7.  Add those to the blender.
8. Saute the sauce in a little bit of olive oil, adding more liquid if needed for your desired consistency.

Make the cabbage leaf "tortillas."
1. Boil a large pot of water.
2. Carfully remove the entire leaf one by one on the cabbage head
3. Blanch the cabbage leafs for about 1-2 minutes (I put in 4 at a time)

Assemble the enchiladas
1. Preheat oven to 350 degrees.
2. Prepare the baking pan by spraying with olive oil spray
3. Dip the cabbage leaf in the sauce
4. Place on baking pan, fill, and roll.
5. If any sauce is left over, take it and spread it on the enchiladas so that you use all of it and they are generously covered with chile sauce.
6. Add the onion, chorizo, and cheese sprinkled on top.
7. Cover and bake for about 45 minutes. 
8. Serve with avocado, radishes, and sour cream

Mexican Cauliflower Rice

Ingredients:

• 1 TBS preferred fat (butter, coconut oil, or palm oil).  I used palm oil in this recipe because it helps give it that nice red/orange color.
• 1 medium onion, chopped
• 2 garlic cloves, minced 
• 1 cup of carrot, finely chopped
• 1 cauliflower head
• 1/2 tsp turmeric
• 1/2 tsp sea salt
• 1/4-1/2 cup chicken broth or water
• 1/4 cup tomato paste

Directions: 

• Melt butter or oil in a large skillet over medium heat. 
• Add onion, garlic, and carrot and cook until onions become translucent, around 5 minutes
• To rice the cauliflower, use the shred attachment in the food processor.  Add the cauliflower rice to the skillet and saute until rice starts to brown. About 5-10 minutes. 
• Add turmeric and sea salt, stir to combine
• Reduce heat to medium low and pour in the chicken broth or water and tomato paste. 
• Remove from heat and serve immediately

2 WW SP
 

Kale Pine Nut Tart

Here is the other recipe that ya'll wanted!  This was absolutely delicious!

Ingredients for the Crust:
1 1/2 cups of almond four
1/2 tsp sea salt
1 TBS dried rosemary
2 scallions
1/4 cup grapeseed oil (you can substitute a different fat)
1 TBS water

Instructions for Crust: 

• In a large bowl, combine flour, salt, rosemary, scallions
• In a smaller bowl, whisk oil and water 
• Stir in wet ingredients into the almond flour mixture until thoroughly combined. 
• Press the dough into a 9 inch tart pan. 
• Bake for 15-20 minutes at 350. 
• Remove from oven and let cool completely before filling. 

Ingredients for Filling: 
3 cups of chopped kale
1 small shallot
1/2 tsp sea salt
4 large eggs, whisked
1/4 cup dried cranberries
1/4 cup pine nuts

Instructions for Filling: 

• In a large pot with a steamer basket, wilt the kale over medium heat for 2-3 minutes until bright green. 
• Place the kale, shallot, and salt in a food processor and pulse. 
• Transfer kale mixture to a bowl and stir in eggs, cranberries, and pine nuts. 
• Pour the mixture into the crust. 
• Bake for 15-20 minutes until browned around the edges and cooked through. 
• Let the tart cool for 30 minutes and then serve. 

Salmon Frittata

Here is another favorite and quick meal!  This is one of the dishes that I made for my students.  Really, in the morning before class, I made two batches of this, the kale salad, and the apple cherry crumble.  All of those were super fast to whip up and stick in the oven while you shower or do other things.  The timer on the oven is my best friend!

So here it is:

Ingredients:
1 can of pink salmon
5 large eggs
2 small tomatoes
2 TBS fresh chives
1/4 tsp sea salt
1/4 tsp black pepper
1/3 cup coconut milk
2 TBS coconut flour
coconut oil for the pan (I usually use coconut oil spray).

Instructions: 
So simple!!!
1. Preheat oven to 350 degrees.
2. Chop tomatoes and chives.
3. In a large bowl, combine all ingredients (except coconut oil of course) and mix. 
4. Prepare a 9 x 9 baking dish by coating with coconut oil
5. Pour into the baking dish and bake for about 20-25 minutes until it is firm in the center.

Kale Avocado Salad

I can't believe I've never shared this recipe before! This has become a family favorite, usually present at all of our family functions.  It's also such a quick and easy salad to prepare when you are pressured for time.  I'm sorry I don't have pictures! 

Ingredients:
1 bunch of kale, sliced into strips (or 1 bag of kale pre-cut like they sell at Trader Joe's).  I also find that Lacinato kale works great for this recipe - but any kale is fine.
2 TBS olive oil
1 TBS lime juice
1 ripe avocado
1/2 tsp black peper
salt to taste

Instructions:

• In a large bowl,  combine kale, live oil, and lime juice.  Use your hands to massage the ingredients together. 
• Add the avocado into the salad with your hands until it's mashed and the kale is tender.  
• Add in the pepper and salt.  Toss to combine. 
• Serve!

Red Velvet Paleo Brownies

Hi there!

Because we eat so many vegetables at home, I often buy them in bulk at Costco.  During one of my last trips to Costco, I decided to buy beets in bulk.  Now, there's not much I had done with beets except juicing because they are awesome for recovery after intense runs.  So, beet juice is part of my pre-race ritual.  Anyway, so now that I found myself with way too many beets, what was I going to do with them.  I made salads, smoothies, ate them just as a side cooked with spices, made a paleoified version of Ukranian borscht.  So, the only thing I hadn't done, was make brownies!!!!My husband said, no way!  I don't like anything sweet with beets, I won't eat it!  Well, guess what, he's eaten half the batch of brownies and I just made them last night!  He also made sure there was no more batter left in the food processor container - scraped off every bit he could!  These really are fantastic! So here's what I did:

Ingredients:
1 bag of Lily's stevia sweetened chocolate chips
(you can also use Enjoy Life Dark Chocolate Chips or Chunks)
about 1/2 cup of coconut oil or butter (100g - I weighed it)
about 4-5 small cooked beets (Total 1 2/3 cup)
3 eggs
1/2 cups of coconut sugar
1 1/2 cup of almond flour
2 TBS cocoa powder
1 TBS vanilla extract
1 tsp baking powder
1 tsp red chili powder
1/2 cup of chopped walnuts for garnish on the top

Instructions:
1) Preheat oven to 350 degrees
2) Prepare a 9 x 9 square baking pan with a sheet of parchment paper and spray with coconut oil.
3) Heat the chocolate chips and coconut oil in a pan over low heat until it melts.
4) Place beets in food processor and process to a puree.
5) Add the melted chocolate and coconut oil, vanilla, eggs, and blend again.
6) Add the sugar and almond flour, cocoa powder, baking powder, chili powder and process again until you have a smooth batter.
7) Pour into the prepared baking pan, sprinkle the walnuts on top, and bake for about 30 minutes.  I then turned the oven down to 325 and baked for another 15 minutes.  The middle took longer to bake and I didn't want to burn the edges. When you test to see if they are done, you will get a little bounciness when you touch the top like you might expect, but when you put something in the middle to test, it will come out a little gooey.  Don't worry, when it cools, it will become firm, but these are sooo moist!

Now these are just estimates at this point because I didn't measure exactly and it was the first time I made these. However, because several people requested the recipe, I am posting it here even though it's still experimental.  I will make them again this weekend and update the recipe if needed.

These made an excellent pre and post workout snack! 

Enjoy!!!

Review of The Paleo Approach Cookbook by Sarah Balantyne, PhD

I purchased the Paleo Approach a little over a year ago at Costco. It was one of the many Paleo cookbooks they have availalbe.  Dr. Ballantyne received her PhD in Medical Biohysics when she was 26 years old.  She was "morbidly obese and extremely unhealthy" by her own description in the preface.  She suffered from metabolic syndrome as well as various immune and autoimmune disorders.  She decided to heal her body through healthful food choices.

Despite purchasing the book over a year ago, I hadn't touched it except for reading the first 100 pages.  The recipes don't begin until page 102.  Part 1 of the book (those 100 pages) provides a very good background to the grain free diet, details about different types of grain free diets that address various issues, and the research base for those decisions.  Part 1 also includes tips on stocking the pantry, meal planning, eating this way on a budget, and many other topics.  This is a wealth of very good information about getting started on a Paleo diet.  However, that's where the wonderful-ness of this book stopped.  The very first recipe that a reader turns to in the breakfast section is homemade sausage.  Really? Who has time for that.  You need special equipment and where in the world am I going to get pork casings to make the sausage?  I'm curious and tempted, but not with the schedule I have now.  I actually did attempt to ask around and see if I could find casings at a local butcher shop.  It wasn't easy.  So, if some of the most challenging recipes in the book are in the front, no wonder I put it back on the shelf!

 I also found the pages overwhelming.  They are filled with information, but is it too much?  On the right, she includes nutrition facts.  The rest of the page has the instructions for the recipe.  Even if the recipe was simple, (there are some easy recipes in the book), they all look intimidating because the page is just covered in little words and letters.  Many recipes include ingredients I don't have in my kitchen (and I have been a Paleo/grain free cook for about seven years).

Okay, I made three dishes: the Breakfast Muffins, Shrimp Balls, Portabello Mushroom Cap Burgers, and the Lamb Biryani.  So, I have proved that the book is usable and there are some "do-able" recipes in the book. 

This recipe I will never make again.  This is, I think, one of the most difficult recipes in the book.  If I make it, I will make it my own way, with my own shortcuts.  For these muffins, the recipe required making your own pumpkin or sweet potato flour.  This meant, baking the pumpkin or sweet potato, dehydrating it for about 24 hours, then using the food processor to turn it into flour.  I gave up at the last stage.  It was taking FOREVER.  There I was for half an hour and all I had was about 1 TBS of flour.  No patience for that.  So I just stopped at the stage that I had food processed it to the point that it was in tiny pieces, but not flour.  That's what I will continue to do if I ever make this again.  The muffins were good and filling.  The other thing I wasn't too crazy about with these muffins, is that they were not as protein packed as other muffins I make with the almond flour.  But they were good, nonetheless. 

The next few recipes were the "easy" recipes.  I was not going to do a repeat of the muffins! I needed to give it a fair try, but that was enough.  Next, search the book for things that don't require lots of prep and cook fast.  These were fabulous!!  I do love Chinese dim sum and thought that I might not be able to eat "Paleo" and eat dim sum.  This recipe requires uncooked shrimp and 5 other easy to get ingredients.  It all goes in the food processor, and you make little balls, put them on your cookie sheet on parchment paper and you are done! You have these fantastic little shrimp balls to add to your lunch, top a salad, use as an appetizer, etc.  Yes, yes yes!

Here's the list of ingredients and a photo of the page in the recipe book.  Not bad. I also made the guacamole burgers.  I added the carrot fries of course.  This was also just your basic burger (no I didn't grind my own meat!).  The idea was great, I had thought of this before, but had never tried it.  This is something simple that can be incorporated into any Paleo diet.  The Portabello mushrooms made great "buns" for the burger.  I didn't follow the recipe exactly, but borrowed the idea.  I roasted the Portabello mushrooms in the oven rather than grilling them.  The recipe for the burger was pretty basic, I think I added some additional spices - and well the guac, yeah, no recipe needed for that!

Finally, I made the lamb biryani.  I am a huge fan of Indian food.  This was fairly "easy" if you consider your typical Mexican guisado and rice.  It required prepping cauliflower rice in the food processor, cutting onion, ginger, and garlic (I use all fresh), I already had shredded carrots in the fridge from the muffins I posted about above.  I had all the Indian spices in my pantry already - curry, turmeric, coconut cream (I didn't make my own - purchased at whole foods).  The meat is sauteed like when you make guisado, but with Indian spices.  It was quite delicious.  The rice is sauteed as well with the Indian spices.  The only thing I had to purchase that I didn't already have or had not used before was the red palm oil.

So what do I think about this book?  I don't know.  It's really not a good book for a beginner.  I can see someone trying a Paleo diet, purchasing this book and then saying, "Forget it! This is too hard!"  However, there are some really good ideas and recipes in here if you can get past the very intimidating appearance and way too much information on the page with the recipe.  Maybe this isn't a purchase and keep book, rather a check out at the library, borrow ideas and return sort of book. I appreciate Ballantyne's attempt to give lots and lots of nutritional information, but I don't know that the layout was the best - also it probably wasn't a good idea to place two of the most difficult recipes first.  I would recommend the book for someone who has some serious health issues who needs a very restricted Paleo diet.  She discusses FODMAPS and has lots of detail in the recipes about those kinds of restrictions and warnings if it's not a low FODMAP recipe.  If that is you, then this is a great book to purchase because I'm sure cooking is a little more complicated than for those of us who can follow a generally Paleo diet without thinking too much about excluding typical Paleo foods.  The book does say in the subtitle, "A Detailed Guide..." and it certainly lived up to that promise!

This book is available at a discounted price at Costco.  It's also available on Amazon for $20-27.