I recently went to happy hour with a bunch of cross-fitters, I’m talking hardcore 5:30am cross-fitters who prescribe to the pushup/pullup way of working out, and the Paleo way of eating (happy hour was the exception).
In case you’ve been living under a prehistoric rock, Paleo is huge right now. It harkens back to the way our Paleolithic ancestors ate: plenty of lean proteins, seafood, fruits, veggies, nuts, seeds and healthy fats… no refined foods, trans fats or sugary sugar. The promised benefits are many – stronger, leaner and more energy!
Yes, that all sounds good in theory, but how the heck do I make bread without flour… or brownies without sugar… or noodles without pasta? A brand spankin’ new cookbook answers all of the above and more. Paleo Cooking from Elana’s Pantry not only gives you a crash course in Paleo, it’s full of rich recipes that take the “diet” out of Paleo diet (Hello, Paleo Chocolate Chip Cookies and Brownies are on the menu!). The gal behind the book is Elana Amsterdam. Yes, the same Elana behind the wildly popular food blog , and the same Elana behind The Gluten-Free Almond Flour Cookbook, easily one of my fave cookbooks. Below, Elana shares 3 delish Paleo recipes with us, including her to-die-for brownies. Dig in!
Makes 8 patties
I’ve modified Alton Brown’s recipe for classic breakfast sausage by increasing the sage and removing the refined sugar. For sausage with a milder flavor, reduce the amount of sage to 1 tablespoon. These sausages are perfect served with the Green Frittata (page 80) and Salsa Verde (page 89).
11/2 pounds organic ground pork or turkey
2 tablespoons minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon honey
11/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
In a large bowl, combine the ground pork, sage, rosemary, honey, salt, and pepper, using your hands to mix the ingredients thoroughly.
Using a 1/3-cup measuring cup, form the mixture into 8 patties, each about 21/4 inches in diameter.
Heat the olive oil in a large skillet over medium-low heat. Cook the patties, turning them once and gently pressing them down to flatten, for 5 to 8 minutes per side, until golden brown and crispy. Transfer the patties to a paper towel–lined plate and serve.
1 (12-ounce) package kelp noodles
1/4 cup roasted almond butter, at room temperature
1 tablespoon toasted sesame oil
1 tablespoon ume plum vinegar
1 tablespoon honey
Sesame seeds, for garnish
Soak the kelp noodles in a bowl of hot water for 30 minutes. Drain the noodles and rinse thoroughly.
In a small bowl, whisk together the almond butter, sesame oil, vinegar, and honey. Add the noodles and toss to combine. Sprinkle with sesame seeds and serve.
Flourless Nut-Free Brownies
Makes 16 brownies
1 cup dark chocolate chips
1/4 cup Spectrum all-vegetable shortening
1 cup coconut sugar
4 large eggs
1 tablespoon vanilla extract
Preheat the oven to 350°F. Grease an 8-inch square baking dish with shortening.
In a medium saucepan over very low heat, melt the chocolate chips until smooth. Remove the pan from the heat, then mix in the shortening and coconut sugar. Stir in the eggs and vanilla extract until thoroughly combined. Pour the batter into the prepared baking dish.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of the brownies comes out with just a few moist crumbs attached.
Let the brownies cool in the baking dish for 1 hour. Cut into 16 squares and serve.
“Reprinted with permission from Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes by Elana Amsterdam (Ten Speed Press, 2013). Photo Credit: Leigh Beisch.”