Enchiladas

   

 I’ve been deliberately ignoring the fact that cheese may not feature on a strictly Palaeolithic menu, in effort to tick all the right dietary boxes in my recipes and guiltlessly indulge in one of my favourite foods on the daily.  
 

 

But, let’s face it… A cheesy chicken enchilada was not on the specials board in Caveman Café, so – admitting defeat I will no longer be “paleofying” recipes with delicious cheesy goodness. That is not to say that I believe cheese to be bad for health, quite the contrary. Especially full-fat, raw cheese from grass pastured animals that is full of nutrients, particularly vitamin K2 (important for brain and heart health). 

http://articles.mercola.com/sites/articles/archive/2013/06/17/heart-healthy-cheese.aspx

So in celebration of breaking all the rules in the Paleo cook book, I present to you a recipe that honours 2 types of delicious healthy cheeses and meets criteria of a variety of other trendy health categories such as grain-free, gluten-free, organic and low carb!!

Enjoy !!!
What you need:

  • 6 eggs
  • 2 tablespoon coconut flour
  • 1/2 cup almond meal
  • 1/2 cup raw milk
  • Salt and pepper
  • 1 kg free range chicken mix of breast and thigh (diced)
  • 1 brown onion (sliced)
  • 1 tablespoon coconut oil
  • 3 cloves garlic (crushed)
  • Small bunch coriander stems (finely chopped)
  • 1 tablespoon smoked paprika
  • 2 teaspoon cumin
  • 1 teaspoon chilli flakes
  • 2 tablespoon chipotle 
  • 700 mls tomato purée (passata) 
  • 1/2 teaspoon cinnamon
  • Small bunch kale (chopped) 
  • Half cup fresh ricotta (full fat)
  • 1/3 cup shaved pecorino 
  • Salt and pepper

What you do:

Combine first 5 ingredients and whisk well to create a batter. Heat coconut oil in medium size pan until hot and pour in thin layer of batter. Fry 1 minute each side or until just cooked and ready to flip. Put your tortillas aside to cool. 

In same pan heat oil and fry onion, garlic, coriander and cumin until fragrant (3 minutes). Add chicken and fry until almost cooked through (5-6 minutes), add remaining spices, kale, chipotle and passata and simmer a further 10 minutes to thicken and cook chicken thoroughly. 

Preheat oven to 200 degrees. Assemble  your enchiladas by placing chickenon tortilla and rolling. Place on baking tray, spoon over some excess tomato sauce and top with cheese as desired.

Bake until cheese melts (10 minutes) 

   
         Serve with a nice guacamole and your favourite salad. 

Advertisements

Apple Crumble

  
I’ve been wanting to bake a healthy apple pie recipe (grain, refined sugar & gluten free) for weeks now and finally mustered up the energy and patience needed to construct a ‘paleo style’ crust and delicious spicy apple filling. 

Then I remembered my oven is suffering from severe bipolar and can only manage to uselessly warm, or burn the bejesus out of anything it comes in contact with. 

Determined and hungry, I put my apple pie dreams on the back burner (which is also moody as f$#%!) and changed my game plan to Apple Crumble – a humble & delicious plan B!

What you need:

Apple filling –

  • 5 Granny Smith apples (diced, I left skin on and it was beautiful)
  • Juice of 1 lemon
  • 1/2 cup water
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves 
  • 1/2 teaspoon ground ginger
  • 2 tablespoon raw honey
  • 1 teaspoon vanilla extract

– Coconut Crumble

  • 2 tablespoon coconut oil
  • 1/2 cup almond meal
  • 1/2 cup shredded coconut 
  • 1/2 teaspoon cinnamon
  • 1/2 cup crushed almonds
  • 1 tablespoon raw honey 

What you do:

Heat coconut oil in large frypan or saucepan. Add all other filling ingredient a and bring to a simmer, stirring. Turn heat down, cover and gently simmer until apples are nearly soft (10 mins). Strain, reserve half the liquid and put aside.

Heat oil in same pan or saucepan and gently toss all crumble ingredients except almonds and honey in pan until coconut toasts slightly (1 minute). Place apples in baking dish, pour over reserved liquid and top with crumble mix and crushed almonds. Drizzle with honey and bake in oven at 200 degrees for 15 minutes or until crumble is beautiful and crunchy.

   
   Serve with vanilla ice cream or milk.