Sunday, October 17, 2010

Pumpkin Brownies

I found this recipe on This Primal Life.  The cool thing is that you can use any kind of nut butter (we used Sunbutter because of our nut allergy), and any kind of squash.  We used canned pumpkin and they were delicious.  Like you could serve these to other people who don't eat a paleo diet.  They are that good.

We changed up the original recipe a little - added some vanilla, spices and topped them with organic dark chocolate chips.

For 9 large brownies you will need:
1 cup of almond butter or sunbutter (or any other nut butter you prefer)
3/4 cup mashed pumpkin or other squash, canned or steamed
1 egg
1/3 cup honey
1 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmet
1/4 tsp allspice
Chocolate chips optional

1.  Preheat oven to 350.
2.  Combine all ingredients (except chocolate chips) in a large bowl.
3.  Pour into a greased 8x8 baking pan.
4.  Bake 25-30 minutes or until a toothpick comes out clean.

Saturday, October 9, 2010

Why Diet Soda Makes You Fat

The Skinny on Agave

I follow a blog by a dietitian/nutritionist.  She believes whole-heartedly in the Paleo diet.  And she recently wrote about agave nectar.  And how it's like high-fructose corn syrup on steroids.   There's a bunch of science behind it like it has more fructose than glucose and more fructose is not what we need in our bodies.  You can read all about it here.

I have a recipe on this blog that uses agave nectar.  It's one of my favorites - the paleo margarita.  And the thing is that I haven't found an acceptable substitute for the agave.  Honey doesn't work.  Trust me, I've tried it.  And the Nor-Cal margarita just isn't my thing.  Based on the fact that I only drink a margarita once or twice a month, I'm going to be ok with the agave for now.  You will have to make your own choices. And if you find something else I can use in the margarita that makes it taste as good, please let us know in comments.

Sunday, October 3, 2010

Caramelized Scallops

It's Sunday night and of course we are serving shell fish.  I found this great recipe on a website called This Primal Life.  I am always looking for new ways to prepare scallops.  This recipe with a balsamic reduction sauce may just be my new favorite.

For 4 servings you will need:
1 pound sea scallops
salt & pepper
1-2 Tbsp butter
fresh basil or other herb for sprinkling

For the sauce you will need:
1/2 cup balsamic vinegar
1 Tbsp butter

1.  In a small sauce pan heat the vinegar over medium high heat until reduced by half.  Add the butter and stir until blended.  Set aside.
2.  Lay scallops on a paper towel and try to remove as much moisture as possible.  Salt and pepper both sides.
3.  Heat 1/2 the butter in a large saute pan until the butter just begins to brown.  Gently lay 1/2 the scallops in the pan.  Do not disturb for 2 - 2 1/2 minutes.
4.  Gently turn them over with tongs and let cook for another minute.  Remove from pan, add more butter and repeat with remaining scallops.
5.  Spoon sauce onto plates and place scallops on sauce.

Paleo Pasta

Squash?  Gross.  I have never been a squash eater.  But then my friend Lisa bought Robb Wolf's new book and told me that the spaghetti squash recipe is amazing, that it tastes just like angel hair pasta, and that it can be served in lots of fun ways.  Like with olive oil, garlic, salt and pepper.  Or with a marinara meat sauce.  Which I can't wait to try.

I have to say, I'm not sure if I cooked it long enough - the texture was a little crunchy.  But the taste was good.  Score one more for Robb Wolf!

For four servings you will need:
1 spaghetti squash
salt & pepper
olive oil

1.  Preheat oven to 375.  
2.  Carefully cut squash in half lengthwise.  Scoop out all of the seeds and mushy part.
3.  Place the squash halves face down in a baking dish and add 1/4 cup of water.  Bake for 30 minutes.
4.  Use a fork to scoop out all of the "pasta".  Be careful - the squash is hot.  Mine was - I didn't have time to let it cool.
5.  Top with a Tbsp of olive oil, salt and pepper and garlic.  Or try your favorite pasta topping.