Pork Lettuce Wraps with Sriracha Mayo & Heirloom Tomatoes

An original creation by Sam! I gotta say, one of the best things about eating meat again is that Sam is super motivated to cook all the time, it’s amazing. He came up with these just by rooting around the fridge and throwing some things together with the leftovers from our Fresh Ham Roast. We’ve had them several times since and I haven’t changed a thing, which is rare! Stay tuned for a homemade mayo recipe.

Directions

  1. Thaw some frozen leftovers from the Fresh Ham Roast (or any pork roast) in the fridge overnight.
  2. Cut into small pieces and put in a microwave-safe bowl. If you have saved juices from the roast, pour some of the juice over the pork. Microwave for 30 sec to 1 min, until warmed through but not hot.
  3. Use a piece of romaine, butter lettuce, iceberg, etc. Wash and pat dry, then lay on a plate.
  4. Fill with however much pork you want! Make sure to get plenty of the amazing marinade.01a2dc199d24d63fe1300ad8ea17fb0decd65764b7
  5. Top with sliced red onion and wedges of baby heirloom tomato. Any tomatoes would work fine, but we love the extra flavor of the heirloom tomatoes from Trader Joes.0146a970e4cd083ca0e37da85f9ab1644e8e75d840
  6. In a small bowl, mix 1 part Sriracha with 1 part mayo. We go a little heavy on the Sriracha.
  7. Drizzle the sauce over the wrap and enjoy!0140492f80ec5dde2024528312d73f9de724032a64

Fresh Ham Roast

This was so good that it will be hard to venture out and try a different marinade for the next roast. This was the kind of roast where you walk in the house and your knees buckle a little just from the amazing smell. After the incredible first meal, Sam carved it and we froze it in a few different serving sizes. Between the leftover meat, the juice, and the fat, I think we used this one roast for probably five more recipes! I’m kind of salivating just thinking about it. Might be time to get another one of these going…

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Click here for the recipe!

I didn’t get great pictures, it was on a glass plate and sort of matches my countertop. But this is ours, just out of the oven. We made this just after our first meat delivery, so I was still feeling a little skeptical about getting back into the land of the meat-eaters. When Sam carved this up though, I couldn’t not eat it!

Recipe credit: thepaleomom.com

Banana Pancakes

This recipe is the result of a couple years of tweaking. I didn’t like how almond meal pancakes always turned out so dense and I wanted these to be as “normal” as possible. I’ve finally reached a consistent result that I’m really happy with! The batter consistency is exactly what I’m used to in homemade wheat pancakes and they cook up beautifully on a griddle. Of course the main draw is that you get a delicious pancake breakfast that is full of healthy protein-y goodness! They’ll never be as fluffy as buttermilk pancakes, but apples and oranges, right? Or apples and bananas, I suppose :)

Ingredients Banana Pancakes

  • 2 ripe bananas
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 1/4 cup almond butter
  • 3/4 cup almond meal
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp baking powder
  • pinch of salt

Directions

  1. Mash bananas in a mixing bowl. If you are using frozen ripe bananas, thaw completely and mash.
  2. Mix in the eggs, vanilla, and almond butter.
  3. In a separate bowl, mix the dry ingredients: almond meal, cinnamon, cloves, baking powder, and salt. Sometimes I use a sifter for the spices and baking powder to make sure there are no clumps.
  4. Mix dry ingredients in to the wet ingredients.
  5. Heat a pan over medium heat, or heat a griddle to 325°. You want to be able to cook the pancakes for a few minutes on both sides so they get done all the way through. The natural sugars in banana cause these pancakes to get darker than usual, and they can burn easily if the heat is too high.
  6. Grease pan with a little butter, olive oil, or coconut oil, and pancake away!
  7. Serve hot. I highly recommend a little grass-fed butter, some Grade B maple syrup, and a sprinkle of sea salt over the top.

Sweet Potato Jalapeño Biscuits & Coconut Sausage Gravy

01c8b0d378e2c72d7fce376d3f4f053763026b9472Our half-of-a-pig delivery came with some delicious breakfast sausage and Sam found a recipe for biscuits and gravy immediately. He has made this a couple times now and it is our new go-to breakfast recipe for when we have guests. Rave reviews so far! The combination is just decadent, it is hard to believe that it is so healthy. The kick of the fresh jalapeño is the perfect compliment to the sweet biscuits and gravy.

This was another amazing find from PaleOMG.com. Now that we are eating pork and beef, our Google searches always include the keywords “paleo” or “paleomg.” We have yet to not absolutely love one of her recipes.

Here are the original posts for the biscuits and the sausage gravy!

My notes01e70d9f94b76ed33f5c90f14435f2f2cf059d2668

  • We don’t use shrimp in the biscuits and they certainly don’t seem like anything is missing.
  • I cook my sweet potato in the microwave to save time. Wet a couple sheets of paper towel, then wring them out. Poke several holes in the sweet potato and then wrap in the damp paper towel. Microwave for 7-10 minutes on high, until cooked through.
  • We make the gravy while the biscuits are cooking and serve everything fresh and hot.

Recipe credit: PaleOMG.com

Swedish Pancakes

Time to throw your diet out the window. Swedish pancakes are one of those magical foods that you can go on eating forever. They are crispy and buttery on the edges, and the insides are just pillows of crepe-like goodness. You can top them with anything delicious and they are even awesome to watch while they bake.

My dad made these for our family while I was growing up, and I think they must be one of the most beloved of our childhood dining memories. Imagine waking up on a Saturday morning, you realize you don’t have to go to school, Saturday morning cartoons await you. Suddenly you think you hear something…yes! The sound of John Phillip Sousa marches drifts up from the kitchen, and you know. It’s pancake day. The anticipation of Swedish pancakes is the only thing you can think about and your tummy starts to grumble before you’re even fully conscious. Who even cares that this is the day we get to dig the television out of the basement and watch Teenage Mutant Ninja Turtles? (Just kidding, we cared a lot.)

Swedish Pancakes

Not my photo – I need to find one of the several that I’ve taken over the years!

Ingredients

  • 3 eggs
  • 1 Tbsp sugar
  • 2 cups milk
  • 1 tsp salt
  • 1 1/2 cups flour
  • 1/2 cup unsalted butter, melted and cooled

Directions

  1. Preheat oven to 425°. Spray a 9×13 pan VERY well with cooking or olive oil spray.
  2. Mix first three ingredients on high in a blender for at least a minute, until fluffy.
  3. Slowly add the salt flour while while mixing.
  4. Add the butter while mixing. You don’t want the hot butter to cook the batter at all, so make sure the butter has cooled for a bit (I put it in the freezer for a few minutes after I melt it) and that you pour it in VERY slowly.
  5. Pour over a spatula or spoon into the pan so that the oil/spray isn’t disturbed too much.
  6. Bake for 25 minutes. Make sure there is enough room above the pan – the pancakes will become very puffy!
  7. Loosen with a spatula and dump upside-down on to a cutting board. Cut into squares.
  8. Serve hot with butter, syrup, jam, fruit, whipped cream, honey, whatever!

Pumpkin Chocolate Chip Muffins

01f35d000b8abef17d3b9fc5fccc3ee233fd2f17e8This is hands-down the best grain-free baked good recipe I’ve found to date – another gem from PaleOMG.com. We’re hosting a Halloween celebration at our place tonight, so thought I’d make something a little extra special. These muffins are all natural, grain-free, and crazy good. They even turned out pretty fluffy, which is a main complaint I have about a lot of grain-free recipes. Almond meal recipes especially turn out quite dense.

A note about coconut flour: The fiber in coconut flour really soaks up moisture in a recipe so you need less than regular flours. Measure the same way you would with regular flour – no packing! The suggested conversion rate between coconut flour and other flours is a little complicated and still probably won’t turn out the same in this recipe, but if you want to have a go, let me know and I can help with the amounts.

Click here for the recipe on PaleOMG. It is written to make about 1/2 dozen muffins. So in case you are interested in making more like two dozen muffins, I’m going to include the quadrupled recipe here as well to save you the brain workin’!

Ingredients

  • 1 1/3 cups pumpkin puree
  • 1 1/3 cups maple syrup
  • 1 cup coconut oil, melted
  • 12 eggs, whisked
  • 4 tsp vanilla extract
  • 1 cup coconut flour
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp powdered ginger
  • 2 tsp baking soda
  • 2 tsp baking powder
  • pinch of salt
  • 2 cups regular or mini chocolate chips (optional)

Directions

  1. Preheat oven to 350°.
  2. Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
  3. In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
  4. Pour dry ingredients into wet ingredients and mix well.
  5. Fold in chocolate chips if using. Today I separated the batter into halves and used 1 cup of chocolate chips in one half and left the other half plain.
  6. Line a muffin tin with paper liners. Use a measuring cup or ice cream scoop to fill muffin cups – these muffins won’t rise too much so you can fill them pretty full.
  7. Bake for 35-40 minutes. Makes at least 2 dozen muffins.

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I made the mistake of using the extra batter to make a dozen mini muffins, and now they are just sitting there, all adorable-looking, just waiting to be snacked on. Well, about half of them are waiting…the other half no longer exist. I have to say, I REALLY like the chocolate chips in this recipe! Can’t wait for everyone to try them tonight. Happy Halloween!

Recipe credit: PaleOMG.com

Baklava Cheesecake

We recently hosted a birthday party for a good friend of ours, Jack. When we were planning said party and asked Jack what sort of birthday dessert he would like, he asked for chocolate cake. Sam said “Jack, that’s fine and all, but Lolo really loves to cook, and very rarely gets to bake since we don’t eat a lot of baked goods at home. You can really ask for something more than just chocolate cake.” Later I received a text message probing about the possibility of cheesecake. Now, I make a mean cheesecake. It’s my mom’s recipe, with lots of sour cream in it and chocolate sauce marbled in to the top. I have no idea how many times I’ve made it, its a piece of cake (so to speak). Then I get another text. “How about baklava cheesecake? Is such a thing even possible?” Uhhh…googling…yup, apparently it is possible, damn you. And so, I promised to take on the challenge of making the most complicated dessert I’ve ever made. And I did. And it was awesome.

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DISCLAIMER: THIS CAKE TAKES LIKE TWO DAYS TO MAKE. DOWNLOAD A GOOD AUDIOBOOK.

Click here for the recipe link!

The recipe itself is quite long, and I did follow it almost exactly. Here are my notes from where I deviated:

  • I did not worry about clarifying the butter, just used regular unsalted butter that I melted in the microwave, and it turned out great.
  • For the initial crust, I found that the pieces of phyllo dough were not long enough to cover the entire bottom of the pan and leave a 5″ overhang as the recipe suggests. So instead I rotated the pan slightly with each piece of dough, placing it so that the top edge of the dough met up with the top edge of the springform pan, overlapping the pieces so eventually there was full coverage on the bottom and sides of the springform pan. I then poured the cake batter in the pan, and made a separate top for the cake out of phyllo dough rounds. I cut out the rounds (after buttering and layering on parchment paper) by putting a 10-inch dinner plate upside down on the stack of dough and tracing the outside with a pizza cutter. Then I placed the dough rounds right on top of the cheesecake. Here is what it looked like after baking and after I removed the springform ring:
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Our friend Zach saw this and said “Ah, the old paper bag pie. My favorite.”

  • I ended up using one whole package of phyllo dough from World Market. I’ve also seen it at Trader Joes and at Sprouts.
  • From prior experience I will warn you, do NOT used reduced fat cream cheese for the cake, it just won’t turn out the same!
  • I used pistachios instead of walnuts in the baklava filling. Yum!
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I used the springform ring suggestion to spread the almonds and pistachios, worked like a charm.01a075578e20b6b0f9bd5384987230b9875c409904I used a pizza cutter to cut the top layer of phyllo dough over the baklava filling, and a sharp knife to get right up to the edges of the pan.

  • I was out of cinnamon sticks, so for the syrup I just sprinkled in some ground cinnamon and it turned out great.
  • I bought an airplane bottle of Remy Martin VSOP cognac since I didn’t need a whole bottle, and it was $1.99 at Total Wine.
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Just came out of the oven, about to cool for an hour then go into the fridge!

Whew! There you have it. My Paleo, no carb, super healthy cake. Nah, just kidding. It’s good to cheat once in a while. Seriously though, I have never been so nervous putting something in the oven, but it turned out better than expected. I have to admit that I was skeptical about putting so much fresh lemon juice into a cheesecake, but letting it sit overnight really made the flavor very smooth. It also seemed very appropriate with the baklava pairing. The cake really tasted even better after it had sat for two days. I would definitely make it again – now that I’ve done it once I’m less scared of the phyllo dough and I know the process would be much faster the second time around. I love my sour cream cheesecake as a quick and delicious option, and Sam and I agreed that the the baklava cheesecake was just as good, just very different. And most importantly, the birthday boy loved it!

Recipe Credit: thebakingpan.com