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LoloLovesCooking http://lololovescooking.com Mon, 23 Nov 2015 21:03:35 +0000 en-US hourly 1 https://wordpress.org/?v=4.2.35 Paleo Pot Roast http://lololovescooking.com/recipe/paleo-pot-roast/ http://lololovescooking.com/recipe/paleo-pot-roast/#comments Thu, 25 Jun 2015 19:38:18 +0000 http://lololovescooking.com.carnation.arvixe.com/?post_type=recipe&p=91
Paleo Pot Roast
Servings Prep Time
4people 30minutes
Cook Time
2 1/2hours
Servings Prep Time
4people 30minutes
Cook Time
2 1/2hours
Ingredients
Instructions
  1. Combine salt and pepper in a small dish. Remove butcher string from the roast, and use your hands to cover all surfaces with the salt and pepper.
  2. Place a dutch oven on the stove over medium-high heat. Once hot, add a couple tablespoons of high heat-tolerant oil (grapeseed or coconut work well). Sear the chuck roast on all sides, three minutes per side. Remove from pot and set aside.
  3. Preheat oven to 325F. Lower burner heat to medium. Add more oil if necessary and add the garlic, onion, mushrooms, and a pinch of salt and pepper. Cook for 5-6 minutes, stirring occasionally.
  4. Add parsnips, carrots, stock, tomato paste, and sherry. Stir and bring to a boil.
  5. Once boiling, remove from heat and nestle the roast in the center. Push the rosemary springs down into the liquid, cover, and place in the center of the oven. Cook undisturbed for 2 hours and 15 minutes.
  6. When done cooking, move the meat to a platter or cutting board for serving. Remove the rosemary sprigs. Take 1 cup of the veggies/liquid and puree in a food processor or blender, then stir back into the pot.
  7. Cut up the roast and serve with the veggies and sauce spooned over the top.
Recipe Notes
  • Serve over Mashed Cauliflower!

Source: everydaymaven.com

]]> http://lololovescooking.com/recipe/paleo-pot-roast/feed/ 0 Sweet Potato Chorizo Hash http://lololovescooking.com/recipe/sweet-potato-chorizo-hash/ http://lololovescooking.com/recipe/sweet-potato-chorizo-hash/#comments Thu, 25 Jun 2015 19:16:09 +0000 http://lololovescooking.com.carnation.arvixe.com/?post_type=recipe&p=90
Sweet Potato Chorizo Hash
Servings Prep Time
5people 20minutes
Cook Time
20minutes
Servings Prep Time
5people 20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat your oven to 350F.
  2. Heat a large oven-safe pan (stainless steel or cast iron) over medium heat and melt your butter.
  3. Saute the minced garlic for one minute, then add onion, sweet potato, and chorizo. Cover to help steam the sweet potatoes and stir occasionally, breaking up the chorizo with a spoon. Cook until sweet potatoes are tender, about 15 minutes.
  4. Add the tomatoes and spices, and stir everything together.
  5. Use a spoon to press little divets into the hash where you are going to put the eggs, then crack the eggs directly on top of the hash.
  6. Bake for 8-12 minutes depending how how runny you want your eggs. Poke the yolk with your finger to test doneness - they will still look wet and shiny when they are completely done through!
]]> http://lololovescooking.com/recipe/sweet-potato-chorizo-hash/feed/ 0 Spaghetti Pie http://lololovescooking.com/recipe/spaghetti-pie/ http://lololovescooking.com/recipe/spaghetti-pie/#comments Thu, 25 Jun 2015 18:31:25 +0000 http://lololovescooking.com.carnation.arvixe.com/?post_type=recipe&p=86
Spaghetti Pie
Servings Prep Time
6people 30minutes
Cook Time
1 1/2hours
Servings Prep Time
6people 30minutes
Cook Time
1 1/2hours
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise. Scoop out seeds and place spaghetti squash cut side up on a baking sheet and rub some olive oil over the tops. Bake for 20-25 minutes or until the outside skin of the squash gives when you press on it.
  3. Once squash is done cooking, reduce oven heat to 350 degrees. Remove squash threads and place in a large bowl.
  4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
  5. Drain the italian sausage or pull from pan with a slotted spoon, and add to the squash bowl along with the pizza sauce, basil, and salt and pepper.
  6. Add the whisked eggs and mix well.
  7. Spray a 9x13 pan with olive or coconut oil cooking spray, and fill with squash mixture. Spread out with a spatula or spoon.
  8. Bake uncovered for one hour, until the top forms a slight crust and doesn't give when you press in the middle.
  9. Let rest for five minutes, slice up, and serve!
Recipe Notes
  • Try topping with parmesan, fresh basil, red pepper flakes, or your favorite hot sauce.
  • Anything that would be good on pizza or in spaghetti would be totally legit in this. Saute any raw veggies along with the sausage and onion. We've tried mushrooms, pepper, fresh mozzarella, and red pepper.
  • Freeze in single servings for a quick meal!
  • *If you use ground beef, season the meat before sautéing:
    • 1 tsp basil
    • 1/4 tsp garlic salt
    • 1/4 tsp garlic powder
    • 1/2 tsp oregano
    • 1/2 tsp dried parsley
    • 1/4 tsp black pepper
    • 1/2 tsp red pepper flakes
    • 1/4 tsp dried minced onions
    • 1/2 tsp salt

Source: PaleOMG.com

]]> http://lololovescooking.com/recipe/spaghetti-pie/feed/ 0 Sriracha Goat Cheese Frittata http://lololovescooking.com/recipe/sriracha-goat-cheese-frittata/ http://lololovescooking.com/recipe/sriracha-goat-cheese-frittata/#comments Tue, 23 Jun 2015 18:11:24 +0000 http://lololovescooking.com.carnation.arvixe.com/?post_type=recipe&p=85
Sriracha Goat Cheese Frittata
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Melt a slab of butter in an ten-inch oven-safe pan (stainless steel or cast iron), then sauté onion, pepper, and zucchini for about five minutes or until onion is semi-translucent.
  2. While veggies are cooking, whisk up eggs, milk, salt, pepper, and onion powder in a bowl.
  3. Stir in the chopped spinach and cook for one more minute.
  4. Shake the pan a bit to make sure the veggies cover the bottom of the pan evenly, then slowly pour the egg mixture over the veggies. Cover the pan and cook for 5-7 minutes.
  5. Turn your broiler to Low while the frittata cooks on the stove. Make sure the oven rack is close to the broiler. If you don't have a broiler, preheat the oven to 375F.
  6. When the frittata has solid cooked edges and is still runny on the top, add your chopped tomatoes and crumbled goat cheese. Top with a generous sprinkle of salt, pepper, and dill.
  7. (Broiler version) Place the pan under the broiler and cook for 3-5 minutes, until all the egg on the top has solidified. Keep a close eye on the pan - this part will go quick! If there is still some jiggly egg under the top crust, cover with aluminum foil and cook for a couple more minutes.
  8. (Oven version) Cover with an oven-safe lid and bake for 5-10 minutes, until you can shake the pan and not see any runny egg jigglin’ on the top.
  9. Remove from oven. Slice in wedges and serve with fresh avocado slices and a generous drizzle of Sriracha!
Recipe Notes
  • Scale number of eggs based on your pan size - I use a full dozen for a 12 inch pan.
  • This recipe is highly customizable! While this is my favorite iteration, we've tried jalapeño, different cheeses, bacon, sausage, broccoli, yellow squash, and mushrooms. You can really just saute whatever sounds delicious and throw some eggs over it :)
  • Use non-dairy milk and skip the cheese for a fully Paleo version. Ripe avocado over the top adds plenty of creamy goodness.

Source: Lolo's kitchen!

]]> http://lololovescooking.com/recipe/sriracha-goat-cheese-frittata/feed/ 0 Zucchini Chocolate Chip Muffins http://lololovescooking.com/recipe/zucchini-chocolate-chip-muffins/ http://lololovescooking.com/recipe/zucchini-chocolate-chip-muffins/#comments Tue, 23 Jun 2015 16:20:07 +0000 http://lololovescooking.com.carnation.arvixe.com/?post_type=recipe&p=83
Zucchini Chocolate Chip Muffins
Servings Prep Time
12muffins 25minutes
Cook Time
25minutes
Servings Prep Time
12muffins 25minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Shred the zucchini using the shredding attachment on your food processor or do it manually with a cheese grater.
  2. Lay the shredded zucchini out on a clean kitchen towel and roll up then squeeze and twist to pull out as much excess moisture out as possible. You want the zucchini to feel dry when you're done.
  3. Preheat oven to 375F. Place zucchini in a bowl with the rest of your ingredients. Use a large spoon to mix well until all the ingredients are just combined.
  4. Line your muffin tin with paper or silicone liners. If using paper, lightly spray the liners with coconut oil cooking spray. Divide the batter between the 12 muffin cups. They will be fairly full!
  5. Bake for 25 minutes or until a toothpick comes out clean when you poke one.
Recipe Notes
  • Optional: Top with unsweetened shredded coconut or chopped walnuts or pecans before baking!
  • Treat Tracking: 1 muffin = 1/2 treat

Source: PaleOMG.com

]]> http://lololovescooking.com/recipe/zucchini-chocolate-chip-muffins/feed/ 0 Bottom Round Roast http://lololovescooking.com/recipe/bottom-round-roast/ http://lololovescooking.com/recipe/bottom-round-roast/#comments Tue, 23 Jun 2015 01:47:45 +0000 http://lololovescooking.com.carnation.arvixe.com/?post_type=recipe&p=81
Bottom Round Roast
A mouth-watering pot roast that turns out exactly the way you wanted.
Servings Prep Time
6people 30minutes
Cook Time
3hours
Servings Prep Time
6people 30minutes
Cook Time
3hours
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Season the roast on all sides with salt and pepper.
  3. In a Dutch oven over medium-high heat, heat the oil and sear the roast on all sides (2-3 minutes per side). Set the roast aside and add the onions, garlic and tomato paste and cook for 3 minutes. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer and then place the roast back in. Cover and place in the center of the oven.
  4. Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter.
  5. While the meat rests, pull the veggies out of the liquid with a slotted spoon. Remove the thyme stalks and bay leaves, then bring the liquid to a boil. Whisk in 1 tbsp of a thickener like tapioca flour or coconut flour and simmer for 15 minutes.
Recipe Notes

Source: The Neelys - foodnetwork.com

]]> http://lololovescooking.com/recipe/bottom-round-roast/feed/ 0 Coconut Klondike Bites http://lololovescooking.com/recipe/coco-cups/ http://lololovescooking.com/recipe/coco-cups/#comments Mon, 22 Jun 2015 22:51:59 +0000 http://lololovescooking.com.carnation.arvixe.com/?post_type=recipe&p=74
Coconut Klondike Bites
The recipe that inspired Sam to coin the term "treatless treats." Good fats, low in sugar, delicious. Perfect for you sweet snackers out there or an after-dinner indulgence.
Servings Prep Time
12cups 15minutes
Servings Prep Time
12cups 15minutes
Ingredients
Instructions
  1. Place shredded coconut, coconut cream concentrate, coconut oil, vanilla, and salt into a food processor and blend until everything is just mixed.
  2. Line a muffin tin with paper or silicone liners. If using paper, spray lightly with coconut oil cooking spray.
  3. Use a large spoon to scoop out about 2 tablespoons worth of coconut mixture and place into your muffin tins. Bang the tin against the counter a couple times to get the coconut mixture to settle flat.
  4. Once all your muffins liners are filled, melt your chocolate.
  5. Place chocolate into a bowl and into the microwave to heat for 30 seconds, then stir, and repeat until chocolate is melted but not burnt. Alternatively, use a double boiler to melt down your chocolate.
  6. Use a spoon once again to scoop out about 1 tablespoon of chocolate and pour onto your coconut cups until the coconut is completely covered. Repeat on all your coconut cups.
  7. Place muffin tin in freezer for about 20 minutes or until chocolate is frozen.
  8. Store in fridge to prevent chocolate from melting. The chocolate is very hard coming out of the fridge, so allow to sit out for 10-15 minutes before eating.
Recipe Notes
  • These are rich! I usually only eat a portion of one in one sitting. Run a sharp knife under hot water to chop off a portion of a cup before letting it sit out to soften.
  • Add three whole almonds on top of the coconut before adding the chocolate to make "Almond Joys"
  • If you're a salted sweet fan, try adding a sprinkle of sea salt to the top of each cup before freezing.

Treat Tracking: 1 cup = 1/2 treat (~12g sugar depending on how dark your chocolate is)

Source: PaleOMG.com

]]> http://lololovescooking.com/recipe/coco-cups/feed/ 0 Spaghetti Squash Noodle Bowl with OMG Sauce http://lololovescooking.com/recipe/spaghetti-squash-noodle-bowl-with-omg-sauce/ http://lololovescooking.com/recipe/spaghetti-squash-noodle-bowl-with-omg-sauce/#comments Mon, 22 Jun 2015 22:01:33 +0000 http://lololovescooking.com.carnation.arvixe.com/?post_type=recipe&p=67
Spaghetti Squash Noodle Bowl with OMG Sauce
An incredibly satisfying and filling Asian noodle dish with a starch-free spin.
Servings Prep Time
4people 30minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
4people 30minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
Main Ingredients
OMG Sauce
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half and scoop out the seeds. Place the halves cut side up on a baking sheet and rub with olive oil, then salt and pepper.
  3. Bake for 30-35 minutes until spaghetti squash gives when you poke the outside skin.
  4. Remove from oven and allow to cool. Use a fork to remove the threads and place in a large bowl.
  5. Stir sriracha and soy sauce into the ground turkey and brown on medium-high heat until cooked through. Add the ground turkey to the bowl with the spaghetti squash.
  6. Add broccoli to the pan you used for the turkey along with a bit of salt (and some water if moisture is needed).
  7. Cook broccoli until slightly browned, covering with a lid to help steam. Once broccoli has steamed, add kale and a bit more salt on top of broccoli and cover to help steam until kale is cooked through and soft.
  8. Add spaghetti squash and turkey to pan, mix it all together and keep on low to keep warm.
  9. Whisk all ingredients for the sauce together. Pour sauce onto spaghetti squash mixture and toss together until completely coated. Serve hot!
Recipe Notes
  • Optional toppings: Chopped peanuts, green onions

 

Source: PaleOMG.com

]]> http://lololovescooking.com/recipe/spaghetti-squash-noodle-bowl-with-omg-sauce/feed/ 0 Sesame Paleo Crackers http://lololovescooking.com/recipe/sesame-paleo-crackers/ http://lololovescooking.com/recipe/sesame-paleo-crackers/#comments Mon, 22 Jun 2015 18:57:53 +0000 http://lololovescooking.com.carnation.arvixe.com/?post_type=recipe&p=30
Sesame Paleo Crackers
A delicious and addictive snack for those of us who need a little crunch in our lives. Leave plain or add your favorite herbs!
Servings Prep Time
40crackers 30minutes
Cook Time
14minutes
Servings Prep Time
40crackers 30minutes
Cook Time
14minutes
Ingredients
Instructions
  1. Grind the sesame seeds coarsely by pulsing in a blender or food processor. Transfer them to a large mixing bowl and add flaxseed meal, almond flour, coconut flour, tapioca starch, onion powder, salt and pepper. Whisk thoroughly.
  2. In a separate bowl, add the eggs and olive oil and whisk until slightly frothy. Pour this right over the dry ingredients and knead with your hands until a dough forms.
  3. Preheat your oven to 375F.
  4. Place the dough between two sheets of parchment paper and roll until cracker-thin. An area of approximately 14x20" works perfectly.
  5. Remove the top layer of parchment paper and, with the help of a sharp knife or pizza wheel, cut the dough into about 40 crackers. Use a large fork to poke a few holes in each cracker to prevent bubbling.
  6. Transfer the parchment paper with the crackers onto a large 14x20 baking sheet.
  7. Place in the middle of the oven and bake for about 14 minutes or until golden brown.
  8. Allow to cool completely and then separate by snapping them with your fingers.
  9. Store at room temperature for up to a few weeks. You can also store in fridge or freezer for a longer period of time - I eat mine straight out of the freezer which is extra nice in the Phoenix summer!
Recipe Notes
  • (Optional) Try adding your favorite herbs! Original recipe adds 1 tsp fresh rosemary and 1/2 tsp fresh thyme, finely chopped.
  • A kitchen mixer bread attachment is perfect for this recipe. A quadruple batch fit well in my 6 quart KitchenAid mixer.
  • A single batch fits this pan exactly. If you have standard 9x13 baking sheets, split the batch in half for baking.
  • Wrist-saver: Instead of grinding the pepper manually, I grind with a blender or food processor. Especially helpful when I'm making more than a single batch. You don't want to skip the "freshly cracked" part here - trust me!

Source: thehealthyfoodie.com

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