Plantain Quick Bread

Here’s a quick and easy plantain bread recipe that comes out moist and is satisfying for breakfast or afternoon tea. I was given a basket full of fresh figs, so I decided to make fig jam. The jam definitely compliments the plantain bread and should be served together. I hope you enjoy this recipe!

UPDATED RECIPE 9/26/16

Ingredients:

  • Coconut or avocado oil spray for loaf pan
  • 2 overripe (dark brown) plantains
  • 1/2 cup coconut oil, melted
  • 2 large organic, free-range, hormone-free eggs
  • 1/2 cup unsweetened almond milk (carregean free)
  • 1 tsp vanilla extract (alcohol free)
  • 1 cup Otto’s Cassava flour – do not substitute for tapioca or potato starch
  • 1 tsp baking soda (aluminum free)
  • 1/2 tsp salt

Directions:

  1. Preheat oven to 350 degrees F
  2. Lightly grease a 9×5″ loaf pan or a 12-cavity muffin pan with your favorite Paleo friendly oil
  3. Using a blender or food processor add the peeled plantains, eggs, melted coconut, almond milk and vanilla extract until fully incorporated.
  4. Add the remaining ingredients, and mix until fully combined.
  5. Pour batter into pre greased muffin or loaf pan and place into the middle rack of the oven.
  6. Bake the loaf for about 40-50 mins, or if making muffins, bake for 18 minutes and test with a toothpick once cooking time is complete. The toothpick should come out clean and the edges of the bread will pull away from the pan when done baking.
  7. Get your cup of coffee or tea ready while the bread is cooling!

Thai Yellow Pumpkin Curry with Chicken & Okra

This is one of my favorite comfort food dishes of all time. It’s a perfect dish to serve year round, but I felt it was appropriate to post now, since it’s officially fall, and I love all things pumpkin!

The first time I tried this dish, I was on a date with my husband (boy friend at the time), and he took me to this restaurant called Marnee Thai in San Francisco, CA. We went back several times after and always ordered this dish. I purchased a signed copy of Chef Chai Siriyarn’s cookbook (from Marnee Thai) called Thai Cuisine Beyond Curry, as soon as I found out it was available for purchase. I make this dish quite often, and it’s always a hit with family and friends. And guess what? This recipe is Paleo! Happy cooking!

Thai Pumpkin Yellow Curry with Chicken and Okra

Adapted from Thai Cuisine Beyond Curry by Chef Chai Siriyarn Marnee Thai Restaurant

Serves 4-6 people

INGREDIENTS

  • 2 1/2 cups canned pure organic coconut milk
  • 1/3 cup yellow curry paste 
  • 1-2 Tblsp avocado oil or EVOO
  • 2 lbs organic free-range chicken thigh meat, chopped into 1/2″ strips
  • 3 Tblsp fish sauce
  • 1/2 tsp salt
  • 2 tsp coconut palm sugar
  • 3 cups pumpkin kabocha squash, pulp and seeds removed, and cut into large 1″ cubes
  • 1 cup low-sodium organic chicken  broth
  • 1/2 lb organic rinsed okra (french green beans or zucchini are other options)
  • 1-2 tsp chili oil
  • 1 red chili pepper chopped into thin slices (for garnish)
  • 4-6 kaffir lime leaves (for garnish)

METHOD

  1. In a heavy medium sized non-stick pot, over medium heat, add 1/2 cup coconut milk and yellow curry paste. Mix to combine and saute for about 2-3 minutes, and continue to stir until the mixture becomes dry and fragrant. Tiny pockets of oil should start to surface at this point; if the oil does not surface, add 1-2 tablespoons of oil to the mixture and saute for another 2-3 minutes.
  2. Add the chicken, fish sauce, salt, and coconut palm sugar. Mix all ingredients thoroughly to combine to ensure an even consistency with the curry paste for about 3-4 minutes.
  3. Add kabocha squash, remaining coconut milk, and chicken broth into the pot and mix until ingredients are evenly distributed. Cover pot with lid and continue cooking chicken and squash for an additional 10-12 minutes to ensure chicken is cooked through and squash is tender.
  4. Add okra, and cook for another 2-3 minutes, until okra becomes fork tender. Do not overcook okra, as it will become mushy. No one wants soggy veggies!
  5. Add chili oil and chopped chili pepper (to desired level of heat), and garnish with kaffir lime leaves.
  6. Serve with coconut infused caulirice if you’re paleo or jasmine coconut rice if you’re gluten free.
  7. Prepare to impress your guests!

Vanilla Chia Parfait 

Most of us are way too busy in the morning to prepare breakfast – I get it. I’m here to show you that there are several easy recipes where you can plan and make ahead for the week. Here’s the first easy recipe – vanilla chia parfait. This can be topped with just about any fruit of your choice along with your favorite dairy or non-dairy yogurt. This parfait will keep you satiated for hours, not to mention its full of Omega 3’s and protein! Assembling and storing the parfait in mason jars makes it that much easier to transport and eat when you’re on the go. Now go get your chia on! 

Vanilla Chia Parfait

Serves 4 

INGREDIENTS 

For the chia pudding

  • 2 cups almond milk 
  • 1 tsp vanilla extract (alcohol free) 
  • 2 Tbslp almond butter 
  • 1/2 cup organic chia seeds 
  • 1 Tblsp coconut palm sugar 
  • 1 pinch of salt 

For the parfait:

  • 3/4 cup of fresh organic mixed berries, rinsed
  • 1/2 banana, sliced 
  • 2 Tblsp slivered almonds 
  • 2 tsp coconut nectar blossom or maple syrup 
  • Whole plain goat milk yogurt (or your favorite non-dairy yogurt) 

METHOD

  1. In a small sauce pan over medium heat, pour all wet ingredients including almond butter, and mix until thoroughly combined and almond butter has melted (about 3-4 minutes).
  2. Allow milk to come to a low simmer, but do not boil.
  3. Whisk in the dry ingredients for another 3-4 minutes until all the liquid is absorbed and the chia seeds bloom, then turn off the stove.
  4. Using 4 – 8oz mason jars, distribute chia pudding in each jar evenly, about 3/4 full. 
  5. Once the pudding has cooled (15-20 mins) layer each jar with 3 tablespoons of yogurt, drizzle 1/2 tsp of coconut blossom nectar, and top with fruit and sliced almonds.
  6. Cover with mason jar lid and store in the refrigerator for up to 5 days. 

Chocolate Chia Pudding with Coconut “Whipped” Cream

CH-CH-CH-CHIA! Want a quick dessert to satisfy your after dinner sweet tooth? Here’s an easy chocolate pudding recipe that’s Paleo friendly and gluten free and will satisfy any chocoholic. It should only take you 10-15 minutes to prepare and assemble. Go ahead, try it! 

Chocolate Chia Pudding with Coconut Whipped Cream 

Makes 4 servings 

INGREDIENTS: 

For the chocolate chia pudding

  • 2 1/2 cups almond milk 
  • 1 tsp vanilla extract (alcohol free) 
  • 2 Tblsp coconut palm sugar 
  • 1 tsp salt 
  • 1/4 cup unsweetened cocoa powder 
  • 1/2 cup chia seeds 

For the coconut whipped cream

  • 1 can canned coconut cream (refrigerated overnight) 
  • 1 Tblsp raw honey or maple syrup 

METHOD: 

  1. Place a small sauce pan over the stovetop on medium heat 
  2. For the chia pudding, pour all wet ingredients in the sauce pan, mix wet ingredients with a whisk, and allow the milk to simmer (do not allow the milk to boil over) for about 3-5 minutes 
  3. When the milk starts to simmer, add sugar, salt and cocoa powder and mix until thoroughly combined 
  4. Lastly, add the chia seeds to the pot stirring constantly with a whisk until seeds plump up and milk is absorbed 
  5. Once milk is fully absorbed, the consistency should be a thick pudding consistency
  6. For the coconut whipped cream, scoop the cream out of the can and into a small bowl. Save the coconut juice at the bottom of the can for another recipe. 
  7. Add your sweetener of choice to the whipped cream and whisk until combined. 
  8. Next assemble the chia pudding into 4 small glass cups or mason jars and top with coconut cream, and fresh fruit of your choice. 

Almond Tea Cake


Here’s another recipe which is good for brunch or afternoon tea. This almond tea cake is light, delicate, mild on the sweetness, moist and pairs really well with fig jam (I posted last week). This cake has Persian spices such as ground cardamom and ginger, and goes well with tea and can also be served as dessert! This is also another fall favorite of mine, and I’ll definitely be sharing this with friends and family at the next brunch gathering. 


Almond Tea Cake 

Makes 10 muffins 

INGREDIENTS 

  • 2 cups blanched almond flour 
  • 1 tsp baking powder
  • 1/2 tsp baking soda 
  • 1/4 tsp ground cardamom 
  • 1/2 tsp ground ginger
  • 1/2 tsp fine sea salt
  • 3 eggs
  • 2/3 cup coconut palm sugar
  • 1/4 cup extra virgin olive oil or avocado oil 
  • 1/4 cup almond milk 
  • Fig jam for serving (see recipe) 

METHOD

  1. Preheat oven to 325 degrees F 
  2. Using a 12 mold muffin pan, spray pan with nonstick spray 
  3. In a small bowl, combine dry ingredients and whisk until fully incorporated 
  4. In a medium bowl, mix all wet ingredients with a whisk until fully combined 
  5. Using a whisk, slowly incorporate dry ingredients into wet ingredients until fully combined. 
  6. Using an ice cream scooper (2″ diameter) fill each muffin tin with 1 scoop of batter, or ensure each muffin tin is 3/4 full.  
  7. Place muffin pan in middle rack of the oven and bake for about 18 mins until a toothpick inserted comes out clean.
  8. Allow almond tea cakes to cool for 5-10 mins prior to serving.
  9. Be sure to serve tea cake with fig jam and get your cup of tea ready!

Fig Jam


Ingredients:

  • 1 1/2 – 2 lbs fresh figs (I used green) stemmed and chopped into quarters 
  • 1/2 cup coconut palm sugar 
  • 1/2 tsp fine sea salt
  • Juice of 1 medium sized lemon
  • 1/2 cup water

Method: 

  1. Place chopped figs in a small to medium (non-stick) sized pot with coconut sugar
  2. Turn the stove temp to medium low and allow figs and sugar to liquify and desolve, using a wooden spoon stirring the ingredients periodically
  3. Once sugar is fully disolved, add lemon juice and water and mix until ingredients are fully incorporated 
  4. Allow the jam to simmer on low until liquid evaporates and the jam consistency is thick, about 15-20 mins
  5. Once the jam is done, allow the jam to cool and pour into a clean mason jar for easy storage. 
  6. Spread and enjoy with some plantain bread! See recipe for plantain bread below. 

Blueberry Almond Pancakes

Happy FriYAY peeps! In preparation Labor Day weekend, I created any easy pancake recipe just in time for weekend brunch. These blueberry almond pancakes turned out light, fluffy and moist. If you love blueberries and almonds, be sure to give this recipe a try. 


Blueberry Almond Pancakes 

Recipe adapted from Julie Bauer’s Paleo Cookbook

Makes 10 -2″ diameter pancakes

INGREDIENTS: 

  • 1/2 cup blanched almond flour 
  • 1/2 cup tapioca flour/starch 
  • 1/2 cup coconut flour 
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda 
  • 1/2 tsp fine sea salt 
  • 1/4 cup coconut palm sugar
  • 3 large eggs, room temp
  • 3/4 milk of your choice (I used almond milk)
  • 1 tsp almond extract (alcohol free) 
  • 1 cup fresh blueberries, rinsed. 
  • Paleo friendly non-stick spray for pan 
  • Maple syrup or coconut nectar syrup for serving

METHOD: 

  1. In a medium sized bowl, combine all dry ingredients and whisk until fully combined. 
  2. Using your measuring cup or spatula, make a well in the center of the dry ingredients (2-3″ in diameter), and pour all wet ingredients into the center of the well. 
  3. Mix wet ingredients until combined, then start whisking dry ingredients starting from the center working your way towards the sides of the bowl. 
  4. Mix until all ingredients are thoroughly combined. Fold in blueberries with a rubber spatula.
  5. Heat a non-stick skillet over medium heat (about 3-4 mins), and spray pan with non-stick spray. 
  6. Using an ice cream scooper (2″ in diameter), ladle pancake batter into pan, and cook in batches about 3-4 mins per side. Repeat process for remaining batter. 
  7. Serve with maple syrup or coconut nectar blossom.