I swear this isn’t like all those times I Instagrammed a rice cake with M&Ms on top or Doritos and wine and hashtagged it paleo.

This is really paleo. And really delicious.

This recipe comes from Paleo Ice Cream: 75 Recipes for Rich and Creamy Homemade Scoops and Treats which is the newest addition to my cookbook collection. The book has basically every ice cream variety you could ever want, but Paleo-ized.

I mean, Maple Bacon Chocolate Ice Cream.

Yeah.

I, of course, am obsessed with all things fall right now (BECAUSE OMG SNOW IS COMING) so I had to give the Pumpkin Pie Ice Cream a try.

And I’m totally breaking my October 1st = Pumpkin Day rule but whatever. I had to share this with you.

I’m not gonna lie to you, I had serious doubts about the whole paleo ice cream thing. Paleo treats are really nice to have when you’re strict paleo but let’s be real, a paleo muffin tastes nothing like an actual muffin.

If I read your blog and you tell me a paleo biscuit tastes like a Cracker Barrel biscuit, I’m giving you major side eye.

So I worried that paleo ice cream would be nothing like real ice cream.

But basically, this ice cream is coconut milk (the canned stuff, not the refrigerated stuff), xanthan gum is optional but I definitely recommend it for the texture, honey as the sweetener, and some pumpkin.

(I totally saw xanthan gum at Walmart yesterday so you should be able to find it anywhere.)

It tastes like ice cream. Like pumpkin ice cream!

I did have to let it defrost for a few minutes before scooping but after that, it had nearly the exact texture of regular ol’ ice cream!

I’ve made paleo cookies, pizza, muffins, bread, etc, etc, etc and this paleo ice cream is the only thing that’s actually been super close to it’s non-paleo counterpart.

You should definitely check out Paleo Ice Cream if you’re looking for recipes like Oregano Ice Cream, Double Chocolate Candy Bar Ice Cream, or Toasted Almond Frozen Custard!

Click for the full recipe

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Meatballs are one of the few things all 3 of my kids will eat without complaint. And this recipe is proof that I can literally put anything in meatballs and they will eat them.

As I was shredded the zucchini for these, my 4 year old walked into the kitchen and said “Eww, I don’t like zucchini!”

Umm… guess who asked for more meatballs not once but twice!

If we’re being technical here, these aren’t really Thai meatballs. Honestly, I’m not even sure Thai meatballs are a thing. I think Thai-Inspired would be a better title but…

Yeah.

So these are pork meatballs with a little ground turkey which I love because I love love love the flavor of pork but not necessarily the fat/calories so I feel like I can eat more if I mix in some super lean ground turkey. The meatballs have lots of shredded zucchini and carrots mixed in with some curry powder, fresh ginger, garlic, all kinds of good stuff. And then you cover them with a peanut sauce before baking!

Except I don’t eat peanut butter because I do try to eat paleo when I’m not drinking wine and eating my weight in Qdoba 3-cheese nachos so I used almond butter in this “peanut” sauce. You could totally use peanut or even sunbutter if you prefer the taste of those!

Anyway, the sauce is SO good. I could drink it! Coconut milk, almond butter, and curry powder just make the yummiest combination.

These are super simple and I anticipate making these often in the coming months.

Click for the full recipe

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As if it hasn’t become really apparent over the years, I get bored really easily. Not like, sitting on the couch flipping channels bored but I get bored of things quickly. Hobbies, books, tv shows, etc, etc, etc.

So on our epic roadtrip earlier this summer, it’s really no surprise that by hour 4 I was done with my playlist. I hated every song. I never wanted to hear them again. I’m still kind of hating it a month later.

I’d been saving podcasts, though, because I know myself and knew I’d get tired of music. I started marathoning Dave Ramsey, Elise Gets Crafty, and Balanced Bites.

My children hated every minute of it.

I really got into Balanced Bites which is a paleo/overall health podcast and after many, many hours of listening, I got really excited about paleo living. I was all YES! WHEN WE GET HOME, EVERYONE’S GOING PALEO! THE KIDS, THE DOGS, EVERYONE!

This lasted about 5 minutes once we actually got home but I discovered a really awesome waffle recipe so… I call it a win.

I dig what coconut flour does for recipes. Especially these waffles. They’re really light and fluffy and the coconut flour adds just a little extra texture and a very slight coconut flavor. Plus coconut flour is high in protein, fiber, and good fats!

Click for the full recipe

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I don’t know if I’ve ever told you guys but I really don’t like rice. I don’t dislike rice but it’s not something I’d choose to eat. The exception being Mexican restaurant rice and even then, I mix it into the refried beans because… that’s just the way it should be done.

Oh, and any kind of casserole that includes rice, cream of- soup, and tons of cheese.

But, like, plain rice? Nope. I don’t even like the cilantro-lime rice at those burrito joints (that this recipe is based on) unless it’s absolutely covered in salsa (and queso if we’re at Qdoba).

Weirdly enough, I really dig cauliflower rice. It’s the perfect substitute for those of use that either don’t like rice or maybe we’re trying to cut back on calories. But yeah, I eat cauliflower rice with everything. At one point, before my husband deployed, he had to tell me to cool it with the cauliflower rice because he was sick of it.

So naturally I switched to mashed cauliflower and he was not amused.

Since I’m currently going through one of my Mexican food phases, this Cilantro-Lime Cauliflower Rice has become a staple in my diet. It’s really good and the perfect side dish for all the stuff I’m currently coating in cumin, dousing in lime juice, and covering in jalapenos.

Quick warning: if you don’t like cauliflower, you won’t like this. No amount of lime zest and cilantro can hide the taste (and smell) of cauliflower. If you do like cauliflower, you will looove it!

 

Click for the full recipe

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Buffalo chicken is one of those things that I never really think about until I see some on TV or on a blog or in a magazine. And then it’s all I can think about. Like, if I don’t get some soon I may not be able to go on.

That happened recently. I don’t remember what triggered it but I couldn’t stop thinking about buffalo chicken. And my go-to is usually the frozen veggie buffalo “chicken” nuggets but since I’m doing (kind of) the Paleo thing, I wanted to actually make my own.

From actual chicken.

I thought these were interesting because typically when you see a recipe with “nugget” in it, it’s just chopped up chicken breasts. But this recipe uses ground chicken which makes it seem more like a fast food nugget. And you guys know I like a McDonald’s nugget every once in a while.

The recipe also has a breading made from coconut flour. Coconut flour is super fine and it seemed to stick to the chicken a lot better than your usual breading options. I have never had good luck making “oven-fried” chicken and things like that because my breading always falls off or burns randomly, but this one worked so well!

I really, really liked them. I ended up using them on salads in place of my usual (bland and boring) ground turkey and it was a really nice change.

Baked Buffalo Chicken Nuggets

Ingredients

1 pound ground chicken (a little fat makes for a moister nugget)
1 egg
1/4 cup coconut flour
2 teaspoons buffalo sauce
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
For the breading:
1/4 cup coconut flour
2 tablespoons ground flax seeds
1/4 teaspoon salt
For the sauce:
1/3 cup buffalo sauce
3 tablespoons butter

Instructions

  1. Preheat oven to 375F.
  2. In a large mixing bowl, use your hands to mix together ground chicken, egg, 1/4 cup coconut flour, buffalo sauce, salt, onion powder, and garlic powder. Do not overmix.
  3. Take about 1 1/2 tablespoons and roll into a ball. Flatten slightly into a "nugget" shape. Repeat with remaining chicken.
  4. Combine the remaining 1/4 cup coconut flour, 2 tablespoons flax meal and 1/4 teaspoon salt and dip each nugget gently into the flour mixture until coated on all sides.
  5. Place the coated chicken nuggets onto a baking sheet covered with parchment paper.
  6. Bake for 15 minutes.
  7. While chicken is baking, melt butter. Stir in buffalo sauce.
  8. Once the chicken has baked for about 15 minutes, remove nuggets from the oven and carefully dip each one in the butter mixture until coated on all sides. Place each nugget back on the baking sheet and bake for another 5 minutes.
http://fakeginger.com/baked-buffalo-chicken-nuggets/

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