in my kitchen

paleo chocolate chip cookies

Okay. So I get it. There is no such thing as a Paleo cookie because, by definition, a cookie is not Paleo. Yes, I am aware. But when you’re eating 100% grain free, sometimes you need a freaking cookie. Enter the paleo chocolate chip cookie. Heaven sent an angel to us all named Danielle. If you don’t read her blog, you freaking should. You might also learn something. Plus, her recipes are insane and I’m like one degree away from knowing her IRL, so I’ve got that going for me.

paleo chocolate chip cookies

Even my non-Paleo boyfriend eats these. They are legit. And no, they don’t taste like nuts and aren’t hard as rocks. They are deeeeeeelightful.

paleo chocolate chip cookies

You can make these tonight. And you should. They’re like sort of healthy which makes them a vegetable.

PALEO CHOCOLATE CHIP COOKIES from here

¼ cup palm shortening or grassfed butter (I used the butter – Kerrygold)
¼ cup coconut palm sugar
2 tablespoons honey
1 large egg, room temperature
2 teaspoons vanilla
1½ cups blanched almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
½ teaspoon sea salt
1/2 cup enjoy life chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a food processor, cream the butter, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.
  3. Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
  4. Stir in the chocolate chips by hand.
  5. Place tablespoon sized balls of dough on a cookie sheet lined with parchment. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.
  6. Bake for 9-12 minutes, until slightly golden around the edges.

chocolate almond butter popcorn

Sometimes you try to quit sugar and sometimes you fall face first into a bag of Enjoy Life chocolate chips. Also, sometimes on this same weekend you buy a $10 Mast Brothers chocolate bar. First of all, where the hell do they get off charging that? Secondly, why did they have to make the packaging so damn nice that I actually paid the $10? I hate myself for it.

Anyway, what I’m trying to say is that we all trick ourselves into thinking unhealthy things aren’t healthy. But this has almond butter in it guys and almonds are healthy. And with that, I give you this.

chocolatealmondbutter

Also, probably the worst picture ever. But here was the thing, it was dark in my kitchen and I was just not feeling all the hoopla, so this is what you get. Take it or leave it.

It’s also SO easy. Just make this and add about 2 tablespoons (this is very exact) of almond butter to the chocolate mixture.

pickled hot peppers

When Whitney pinned this last week I had one of those “YEP” moments. You know what I’m talking about. Those moments when you think “oh, hell yes. I will make you and eat you”. It was one of those moments. Only I didn’t have a crap ton of jalapenos, I had a lot of mixed peppers that I got from a farm upstate. Enter the pickled hot pepper instead of pickled jalapeno. Basically, you can use this recipe to make any pepper pickled that you want. Easy enough, right?

I really like spicy food. It’s sort of my thing. I was eating Sriracha before it was mainstream. I know what is up. Anyway, I love pickled jalapenos but I hate buying them because they have a lot preservatives in them. #notcool

pickled peppers | via withach.com

So I made mine with mixed hot peppers and more garlic than the recipe called for. They are like eating pure fire, and I really love it. Also, these were SO easy to make, I’m ashamed I haven’t done it sooner.

oeufs en cocotte (eggs in pots)

I don’t know if you’ve seen my normally sweet-laden instagram feed lately, but aside from this slip-up, I’ve been eating paleo. This is largely due to the fact that I feel like a different human when I do. I get it, grains are on the food pyramid. But do you really wanna take advice from someone who can’t even operate the post office? I don’t think so… Anyway, that being said, eating paleo means you eat a lot of eggs. A lot. I cannot eat scrambled eggs, or even fried everyday. I’ve made these a few times, but switching it up is always a good thing. Enter the fancy oeufs en cocotte aka eggs in pots or baked eggs. Basically what happened is that I had a jar of open pasta sauce I needed to use. Normally, I’d make some pasta but…

oeufs en cocotte | via withach.com

So I was like “hmm…I think I saw some paleo postings about these. I have open coconut milk, and some thawed chopped spinach, this here sauce and oh yea, prosciutto” and that is how I made these.

oeufs en cocotte | via withach.com

Party people, these are tasty. And the coconut milk and tomato sauce actually creates a really amazing creamy non-coconut tasting sauce. If you’re feeling generous, as I always am with myself, some extra lovely cured meats on the side because why not?As you will see, the recipe for this is VERY precise. This is easily scaled to feed an army, but the recipe below is for one persona.

OEUFS EN COCOTTE

1 room temperature egg
Some tomato sauce
Some coconut milk
Some spinach (I used previously frozen, chopped spinach)
Prosciutto

1. Preheat oven to 350º
2. Put spinach and torn up proscuitto at the bottom of a ramekin
3. Pour on the tomato sauce and coconut milk and place in the oven for 10 minutes
4. Remove ramekin from oven and add egg. Bake for another 12-15 minutes. But be careful to keep an eye on things! Eggs will be done when whites are mostly set. Remember, they’ll still cook once you remove them from the oven.
5. Enjoy!