paleo chocolate crepes with salted caramel

egg shells, cocoa and almond flour
chocolate paleo crepes
chocolate paleo crepes
chocolate paleo crepes

I believe in the timing of things. My impatience often being put in its place by the realization that things happen when they’re supposed to - in their own time.

I toyed around with caramel sauce two years ago and for one reason or another abandoned the endeavor. But a few weeks ago I woke up on a blustery Friday morning determined to make caramel. I’m not exactly sure why this strong need, but I’m not one to question inspiration so I listened.

Typical caramel requires cream and sugar and since none of those are part of my diet, I set up camp around the stove determined to find the right substitutes to make my caramel dreams come true. I wanted a sticky, luscious consistency; sweet, salty, with a certain depth. I have to admit it’s not a bad job sitting near the stove with a spoon continuously adjusting and tasting, lips sticky from the concoction.

Then to my utter surprise, the caramel sauce I had dreamed of was becoming a reality before my eyes. Something so simple, with so few ingredients, yet so velvety and rich. A sprinkle of flaked salt and there it was, caramel sauce in all its glory.

With a jar of caramel sauce on my hands, I wondered what I could put it on. Sure, I could use my finger as a spoon and slowly make my way through the jar over the coming days, but I thought a more appropriate vehicle would be in oder and one that everyone could enjoy. Chocolate crepes were an obvious choice.

And so a little French paleo magic happened in my kitchen when chocolate crepes and salted caramel sauce met. I could go into detail about how delicious the combination is but I’ll let you try it for yourself…

chocolate paleo crepes
chocolate paleo crepes
chocolate paleo crepes
chocolate paleo crepes

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paleo chocolate crepes with salted caramel

  • prep time: 5 minutes

  • cooking time: 25 minutes

  • makes: 10 crepes

Ingredients:

For chocolate crepes

For salted caramel sauce

Equipment:

  • small sauce pan

  • large mixing bowl

  • crepe pan or small stick frying pan

  • large whisk

Directions:

In a small sauce pan, add coconut sugar, coconut cream and vanilla and bring to a boil. Reduce heat to low and simmer caramel for 25 minutes, stirring regularly.

When caramel has thickened, add a pinch of sea salt (or to taste) and pour into glass jar. Can be stored in the refrigerator for up to 2 weeks.

In large bowl combine all ingredients under crepes and whisk well.

On medium heat coat crepe pan with a little coconut oil. Add 1/4 cup of crepe batter and tilting pan, distribute evenly until you have the desired thickness. Cook for 1-2 minutes per side or until you start to see bubbles.

Continue with with the rest of the batter.

Serve with salted caramel sauce and optional, add banana slices as well.

You can store leftover crepes in the fridge for up to a week and re-heat for a few seconds in the micro or dry frying pan.


These chocolate crepes with salted caramel are a delicious treat if you’re looking for something special. They’re paleo, gluten free and vegetarian and are incredibly easy to make. So check out this delicious sweet and salty dessert. #paleodessert #paleo #glutenfree #grainfree #vegetarian #calmeats #sweets #chocolate #caramel #saltedcaramel #dairyfree #vegancaramel




citrus salad with cashew cheese and toasted pistachios

citrus on napkin
citrus on tray and napkin
cut up citrus
citrus salad with cashew cheese and toasted pistachios

What to say about March? It makes me a little crazy, toys with my emotions making me feel much like I’m on a seesaw. One one hand, there’s more light, signs of spring popping up everywhere but on the other, winter’s relentless cold and snow still linger on. But the citrus. The citrus is still bright, sweet and bursting with flavor.

Every year around this time, I suddenly remember how much I like citrus; feeling the need to gorge on Tangelos, Mandarins and Blood Oranges and the occasional succulent but very pricey Sumo Mandarin. Perhaps it has to do with citrus season being nearly over and the basic desire to hold on to it for just a little bit longer. Or maybe it simply has to do with the fruit being in its prime. Either way, I’m finding myself with an abundance of it.

Citrus hasn’t always been part of my life. Growing up, there were a handful of times I recall having it as it wasn’t widely available. And for those times, I’m certain my parents had to jump through hoops to get their hands on them. So despite the year long availability here, to this day I regard citrus as special. So a nice, juicy citrus salad is in order, to celebrate the season. I wanted brightness, salt and sweetness to come through in every bite.

While salty cheese may be an ideal candidate for this salad, cashew cheese is a suitable and quite delicious alternative for the food sensitive crowd or even as a vegan option. A handful of toasted pistachios and sweet and salty dressing bring out the best in the citrus. You can use whatever oranges you want but I opted for Navel, Tangelo and Mandarins. It’s a delicious way to elevate an average orange and bring out its aroma and zest.

And while this salad won’t change March’s unpredictable disposition, it may help to sweetened it up just a little.

citrus salad with cashew cheese and toasted pistachios
citrus salad with cashew cheese and toasted pistachios
citrus on tray

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citrus salad with cashew cheese and toasted pistachios

  • prep time: 5 minutes

  • soaking time: 2 hours

  • cooking time: 10 minutes

  • makes: 2 servings

Ingredients:

For the citrus salad

  • 1 tsp red wine vinegar

  • 1 tsp lemon juice

  • 2 tbsp extra virgin olive oil

  • 1/8 tsp salt

  • 1 tsp honey

  • 1/4 tsp pepper

  • 3 oranges of your choice (I used Navel, Tangelo and Mandarins)

  • 1 tbsp crushed toasted pistachios

For the cashew cheese

  • 1/2 cup raw cashews

  • 6 tsp nutritional yeast

  • 1 tsp lemon

  • 1/8 tsp salt

  • small pinch garlic powder

  • 1/2 tsp Dijon mustard

  • 2 tbsp water

Equipment:

  • food processor

  • medium mixing bowl

  • 2 small mixing bowl

  • baking sheet

Directions:

Add cashews in small bowl and completely cover with water. Set aside and let soak for 2 hours.

Combine soaked cashews with the remaining ingredients under cashew cheese and add to food processors. Puree until smooth. Set aside.

Preheat oven to 350 and roast pistachios for 10 minutes until toasted.

Using a pairing knife, remove orange skin. Slice oranges and place them on plate.

Combine red wine vinegar, lemon juice, olive oil, salt, honey and pepper and whisk well.

To plate, drizzle dressing over oranges, top with toasted pistachios and add as much cashew cheese as you’d like.

You can store the cashew cheese in an air tight container for one week.


A delicious citrus salad full of flavor. Orange slices are combined with a sweet and salty dressing, topped with cashew cheese, made with nutritional yeast and toasted pistachios. #vegan #citrus #citrussalad #vegansalad #paleosalad #paleofood #paleo #calmeats #orange #cashewcheese #nutritionalyeastrecipes



paleo jerk chicken and shrimp tacos

paleo jerk shrimp and chicken tacos
hands and greens
paleo jerk shrimp and chicken tacos
jerk chicken and shrimp tacos
paleo jerk shrimp and chicken tacos

I believe patience is something possessed by other people. Somehow this particular trait missed me from the start. I even decided to make an entrance into the world early. Virgo wouldn’t have suited me, so I resolved that Leo would be a more appropriate sign. Therefore a month early it was. My mother tells me I wanted to escape much earlier which destined her to about 6 months of bed rest to ensure I’d cook all the way (no pun intended). Thank you, mom.

And while I’m terribly bad at waiting for things, the thrill is almost always in the anticipation, isn’t it? I made these jerk shrimp and chicken tacos last month for a dinner we hosted. It was my first time experimenting with jerk seasoning and I decided, if I was doing this, I was doing this all the way. I wanted flavor explosions. Not necessarily spice, but depth. And depth is what I got. The chicken and shrimp were marinated for over 8 hours and the flavors married beautifully, creating some kind of magic.

I can’t take the credit for the seasoning as I did purchase an already made one. Sure, I probably could have made my own but by some divine intervention, I found this one which had no heat but all the flavor. While I love some heat, this mixture turned out an impressive marinade and jerk mayo to pour over the tacos. Adults and children were equally satisfied. If you want something a little more spicy, a 1/4 tsp of cayenne pepper will provide ample amounts if that’s what you’re after.

While there is some patience required for the chicken and shrimp to marinate, the grilling is merely a few minutes. And while I was already working on this patience thing, I decided to make my own tortillas as well with cassava flour. If corn doesn’t bother you, go for the already made ones but if you’re strictly paleo, I’ve included the recipe for them. Kind of a two in one if you will. I hope you enjoy these as much as I did!

paleo jerk shrimp and chicken tacos
paleo jerk shrimp and chicken tacos
paleo jerk shrimp and chicken tacos
paleo jerk shrimp and chicken tacos
paleo jerk shrimp and chicken tacos

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paleo jerk chicken and shrimp tacos

  • prep time: 10 minutes

  • marinating time: 6-8 hours

  • cooking time: 10 minutes

  • makes: 6 servings

Ingredients:

For jerk chicken and shrimp

  • 5 tsp spicely organics jerk seasoning mix divided

  • 1 tsp salt divided

  • 1/2 cup extra virgin olive oil divided

  • 1.5 lbs thinly cut chicken

  • 1 lb large shrimp, peeled and deveined

  • 1/2 cup mayo

  • optional toppings: sliced cabbage

  • optional toppings: radish

  • optional toppings: greens

  • optional toppings: avocado


For cassava tortillas


Equipment:

  • large mixing bowl

  • 2 containers with lids or ziplock bags

  • small mixing bowl

  • small skillet

  • grill or grill pan

  • wax paper

  • rolling pin


Directions:

For chicken and shrimp:

In bag or air-tight container combine 1/4 cup olive oil, 2 tsp spice mix, 1/2 tsp salt and chicken and mix well. Repeat process for shrimp. Massage oil and spice mix well into chicken and shrimp. Place in refrigerator and let marinate for 6-8 hours.

Preheat grill on medium low and grill shrimp and chicken for 4-6 minutes per side until cooked through.

Cut chicken into long strips and serve along with shrimp and your favorite toppings.

If you’re making your own tortillas, follow the instructions below:

For cassava tortillas:

Combine all ingredients under cassava flour tortillas and mix by well by hand.

Roll out dough into long tube and cut into 10 equal pieces. Place each piece between pieces of wax paper and roll out until you have the desired thickness.

Preheat a dry skillet on medium heat. Gently remove wax paper from tortilla add to pan and cook until it starts to bubble - about 2-3 minutes for each. Repeat until all tortillas are cooked.


If you’re looking to spice up your dinner, try these jerk chicken and shrimp tacos! They’re sure to add a burst of flavor to your dinner. If you’re strictly paleo, you can also find a speedy recipe for making your own cassava tortillas! Click to read on! #cassavatortillas, #shrimptacos, #chickentacos, #jerkchickentacos, #jerkshrimptacos, #jerkseasoning, #jamaicanjerk, #calmeats, #paleotacos, #whole30tacos, #whole30, #paleo, #cassavareceipes


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essential tuna salad

Essential tuna salad
St. Jude’s Tuna
Essential tuna salad

I found a large rock, which provided a fine seat and took a bite of my very late lunch. The sun beating on whatever part of me that wasn’t covered up, which wasn’t much. After all 43 is still cold but alfresco seemed like a good idea. I closed my eyes and soaked up the sun. My children’s gleeful voices cutting through jovial bird songs, as they made their way from mud to snow and back again, squealing with delight.

I looked up at the sky; a piercing shade of blue. Next to me a cluster of snow drops swaying in the breeze. I picked one, studying its detail. Every year, I feel a jolt of excitement the moment I spot them. An announcement of what’s to come; green, life, a new season. 

Seeing the familiar through fresh eyes occurs to me from time to time, particularly in the kitchen. Oddly enough this happened with nothing more than the very tuna I was eating. What? Tuna? Yes.

I’ve had years to figure out what I like and don’t like. I’m always open to exploring and learning but there’s something to be said about the tried and true. Flavors and combinations that work synergistically, that compliment each other the way an exposed collar bone and an off the shoulder sweater do. They’re sexy - they work. 

So how do you make tuna salad sexy? You add the things you’ve probably eaten your whole life but you tweak them a bit and use St. Jude’s tuna as the base. When it comes to making a delicious tuna salad, quality is key. And for me, it doesn’t get better than using a delicious tuna, that’s sustainably and wild caught. And don’t forget about the mayo and mustard - make sure they’re of good quality too as they can really make or break a salad.

St Judes tuna
Essential tuna salad
essential tuna salad

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essential tuna salad

  • prep time: 10 minutes

  • makes 4 servings

Ingredients:

  • 2 cans St. Jude Tuna with juice

  • 2 tbsp finely chopped red onion

  • 2 tbsp finely chopped celery

  • 1/2 cup good mayo

  • 1 tsp good Dijon mustard

  • 1 tsp chives, finely sliced

  • 1 tbsp fresh dill, chopped

  • 1/4 tsp pepper

  • optional: add salt to taste as the tuna already contains sea salt

Equipment:

  • medium bowl

Directions:

Add tuna to bowl and break up with fork. Add remaining ingredients and combine well.

Serve with greens and your favorite toppings.

Here’s a tasty take on the classic tuna salad made with the delicious @joemalley St. Jude Tuna. It makes for the perfect meal prep and takes just minutes to make. #tunasalad #tuna #ad #calmeats #whole30 #paleo #classictunasalad #seafood #cannedtuna #quickmeals #stjudetuna

fennel avocado citrus and shrimp salad

fennel, avocado, citrus and shrimp salad
fennel, avocado, citrus and shrimp salad
old forks
fennel, avocado, citrus and shrimp salad
fennel, avocado, citrus and shrimp salad

Confession. I didn't try shrimp until my early 20s - in fact, I didn't eat seafood at all until then. I know, I must have been out of my mind. The thing is, we didn't have much seafood growing up. I shouldn't even use the word much - we didn't have any

In order to purchase even meat, often times my parents and grandparents had to wait hours in line at some shoddy warehouse in order to get it. I recall losing my very first tooth while keeping my grandfather company trying to purchase chicken. A wobbly tooth, a bite of an apple, gone. But yes, that's how things were done if you wanted the luxury of eating meat. I don't often think about that part of my life when going to the supermarket and picking up chicken thighs. But I digress...

So seafood. It intimidated me and was unfamiliar so I kept my distance. My mother, who still to this day refuses to touch it, never cooked any. After all, we ate how we learned to in Romania and Germany. And the diet I adopted in my teens once we moved here included ample amount of pizza, cereal, whatever my mom cooked, more junk and then then I eventually turned to a quasi-vegan lifestyle. In a nutshell, a disaster but never included any seafood. 

But things changed drastically once I started college. In addition to my meeting new people I was also introduced to new food and started eating differently. No, wings from Domino's at 1am were not one of them, but there was shrimp. The first time I tried it was when friends put together a dinner. Out of respect, I decided to try one. Embarrassingly enough I had to ask for instructions. The rest is history. 

Today I eat seafood more than any other food. Shrimp, salmon, sardines, scallops, tuna - I love it all! And particularly like the versatility of shrimp as it takes minutes to cook and is fairly inexpensive. 

Probably one of my favorite ways of eating shrimp is with avocado and citrus. For this salad, I used orange, avocado and fennel. If you're not a big fan of licorice, roasting it for a few minutes will cut down on the sometimes overpowering taste. I happen to love fennel and like it raw or roasted. For this dish, roasting it for 10 minutes provides a nice balance to the other ingredients. It's quick to make and is the ideal lunch if you're looking for something refreshing and light. 

fennel, avocado, citrus and shrimp salad
fennel, avocado, citrus and shrimp salad
fennel, avocado, citrus and shrimp salad

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fennel avocado citrus and shrimp salad

  • prep time: 5 minutes

  • cooking time: 10 minutes

  • makes: 2 servings

Ingredients

Salad:

  • 1 fennel bulb

  • 2 tbsp olive oil divided

  • 2 oranges, segmented

  • 1 avocado, cut into slices

  • 8-10 jumbo shrimp

  • salt and pepper to taste

Dressing: 

  • 1 tbsp freshly squeezed orange juice

  • 1/4 tsp salt

  • 1 tsp lemon juice

  • 1/4 tsp fresh pepper

  • 2 tbsp olive oil

Equipment

  • grill pan or frying pan

  • mixing bowl

  • small mixing bowl

  • baking sheet

  • parchment paper

Directions

Preheat oven to 350 degrees. 

In small mixing bowl, combine shrimp, 1 tbsp olive oil, salt, pepper and toss to combine. Set aside.

Meanwhile, cut fennel in half and peel outside layer. Cut into thin slices and spread evenly on a parchment paper lined baking sheet. Sprinkle with salt and pepper and pour over 1 tbsp olive oil. Toss to combine. Roast for 10 minutes stirring once half way. 

Next, with a pairing knife, cut peel off the orange and segment all the orange slices. Reserve the remaining orange and squeeze 1 tbsp orange juice into large bowl. Add the rest of dressing ingredients and whisk well.

Add segmented orange, avocado and roasted fennel and combine with dressing. 

Next grill shrimp for 2-3 minutes per side until fully cooked.

Add a good handful of salad to and top with shrimp. Enjoy! 


If you’re looking for a healthy and easy shrimp salad, try this fennel, avocado and citrus salad topped with grilled shrimp. It’s a burst of flavor in every single bite. This shrimp salad is also paleo and whole 30 approved. #shrimpsalad #shrimp #seafood #citrussalad #citrus #avocado #paleosalad #whole30sdalad #calmeats #whole30recipes #paleorecipes #seafoodrecipes #easyseafoodrecipes #simpleseafoodrecipes #quickrecipes