July 15, 2015

Paleo Honey Mustard Roasted Nuts

July 15, 2015/ Caitlin S

I don't know about you, but "Pub Mix" holds a very solid place in my memory. Not just any Pub Mix--what I'm thinking of is the kind with those crunchy honey mustard pretzel bites. When I was younger, I would pick my favorite bites out of those types of mixes, and leave the less tasty bits for everyone else. ...I would *never* do that these days. Never. ;)

These Honey Mustard Roasted Nuts are more like trail mix than pub mix, but their savory, toasty flavor hits the spot. They're tossed in a spicy mix and a bit of real honey and then roasted until they're perfect crunchy and addicting.

You could throw them on a salad, and them to an antipasti board, or toss a container of them into your bag for a snack on the go. Or, you know, eat them with your fingers directly from the pan they cooked on. They'll still be warm, and they'll fill the kitchen with a rich, nutty scent. I'd be a liar if I told you I didn't eat at least a handful of these that way.

I'd also be a liar if I told you I didn't pick out my favorite bites from this mix (cashews!!), and leave the rest for everyone else to eat. But that's besides the point. The point is, these nuts are totally the replacement you need for any pub mix, or savory snack-like item.

Paleo Honey Mustard Roasted Nuts

Published June 3, 2015 by Caitlin Sherwood

Serves: 8 | Active Time: 35 minutes

Ingredients:

2/3 cup cashews

2/3 cup almonds

2/3 cup pecans

1/4 cup sunflower seeds

1 teaspoon coconut oil

1 teaspoon honey

2 teaspoons mustard

1/8 teaspoon paprika

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon salt

Optional: dash cayenne

Optional: dash of Worcestershire Sauce

Directions:

Preheat the oven to 325°F.
Melt the coconut oil and honey in the bottom of a medium mixing bowl. Stir in the mustard and the spices (and the cayenne/Worcestershire sauce, if using). Add the nuts and seeds to the bowl, and toss to coat.
Spread the nuts out on a baking sheet in a single layer. Place them in the oven, and bake for 20-25 minutes, stirring every 10 minutes. Nuts should be golden brown. Remove from oven and allow to cool for 10-15 minutes before eating. Allow to cool completely before storing in airtight container.

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April 17, 2015

Paleo Banana Bread with Cacao Nibs

April 17, 2015/ Caitlin S

Using almond flour in place of regular flour in banana bread makes for a soft, nutty, and moist loaf. One that’s satisfying, grain-free, and gluten-free, too!

A lot of bakers will tell you that in order to make bread, you need to pull out the scale. You need to measure twice, and be precise. I am not that baker. In fact, this recipe is a “base recipe” from which I’ve made many variations, including turning the slices into french toast, swapping out the cacao nibs for chocolate chips, and topping the whole thing with walnut streusel. My mom has reported replacing half of the almond flour with regular wheat flour. My point: be brave, experiment, and create.

My advice: Don't be afraid to try test things out. Sometimes, a little experiment can lead to wonderful things. Even if it doesn't work, you'll learn more about your ingredients by giving it a shot.

Alternative flours are different, and bake differently than traditional flour — some experimentation and learning comes with baking with almond flour for the first time, too!

Paleo Banana Bread with Cacao Nibs

Published April 17, 2015 by Caitlin Sherwood

Yields: 1 loaf | Total Time: 1 hour 10 minutes

Ingredients:

1/2 cup almond flour
1/2 cup coconut flour
1 tablespoon arrowroot starch
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons coconut oil or butter, softened or melted, plus more for greasing your pan
4 eggs
4 very ripe bananas (if you are using bananas that are solid yellow (i.e., they do not yet have brown spots), you may wish to add 1-2 tablespoons of honey to this bread to increase it’s sweetness)
1/2 cup cacao nibs

Directions:

Preheat the oven to 350°F. Grease a standard 9-inch loaf pan with coconut oil (alternatively, you can line the pan with parchment paper).
In a mixing bowl, whisk together the dry ingredients, until no clumps remain.
In a separate bowl, cream together the bananas, coconut oil, and vanilla. Once they are fully combined, stir in the eggs until incorporated.
Add the dry ingredients to the wet, stirring it in with a spatula or electric mixer until a consistent batter forms. It may have a few small clumps but should be mostly smooth. Fold in the cacao nibs.
Spread the batter into an even layer in the loaf pan. Optionally, sprinkle the top of the load with cacao nibs. Then, place the pan in the center of the oven. Bake for 45 - 55 minutes until golden on top, and a toothpick comes out clean when inserted into the middle of the loaf. Allow to cool for 15 minutes before slicing.

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April 01, 2015

Paleo Carrot Cake Coconut Smoothie

April 01, 2015/ Caitlin S

What do you do when you need a "reset"?

Last week, we had a really grey day. It wasn't just cloudy--it actually hailed and snowed before the clouds gave way! It left a heavy feeling on everything: spring's first daffodils sagged to the ground, people moved slowly, and my pep, which often correlates with sunny weather, settled at ho-hum levels.

Often my "reset" button is going for a run. When I'm in a rut, running is like mediation for me. The practice of mediation usually emphasizes not thinking at all, but I struggle with that. The meditative state I find while on a run is different. It's quiet so that I can reflect, but I can't think too hard. Instead my mind just wanders in an unconstrained stream of consciousness.

I love the freedom that comes with running, so when I awoke to that grey, grey day last week, I was sort of bummed. Not only was the cloud cover leaving me feeling "blah," it was keeping me from enjoying springtime on the trail. I needed something to make the morning brighter. The answer: a Paleo Carrot Cake Coconut Smoothie.

The color of this smoothie was enough to get me excited. And then I took a sip, and left that grey-mood on the floor. It was creamy and luscious (thank you, coconut milk!), and bright and fresh (an you too, fresh ginger and pineapple!). I used coconut water, which is great for hydration--this smoothie probably would makes a great post run gulp, but hey--sometimes you wake up to hail and you just have to take life as it comes. Packed with Vitamins A and C, this smoothie is a powerhouse in a glass and totally brightened my week. I hope it can do the same for you!