Lemon Blueberry Scones (Nut Free & Paleo)

The fifth and final week of the Open 2014…

Recipe made 56 scones (tripled the original recipe found HERE). I  am not sure if it is because I tripled it that they came out really soft, but when I think of a scone, I think of them being a little drier. This boggled my mind because of the amount of coconut flour in them which I find always dries things out. Oh well, lesson learned I will bake them a little longer next time… and I don’t think there was one complaint about them at the gym…

I did also have to pry them out of Hubs’ hands to take them there… he was happy to have the first taste fresh out of the oven!

I logged it as written below into my fitness pal and got the following facts: 58 Calories, 1g Carb, 2g Fat, 1g Protein

What You Need:

9 Eggs

Zest from 3 Lemons

3/4 C Lemon Juice (I squeezed the lemons I zested and than one more)

3/4 C Coconut Milk

1 1/2  Tsp Vanilla

3/4 C Raw Honey

1 1/2 C Coconut Flour

1 1/2 C Arrow Root Powder

3/4 Tsp Baking Soda

1 1/2 Tsp Cream of Tartar

3/4  Tsp Salt

18 oz Fresh Blueberries

What You Do:

- Preheat Oven to 350

- Mix eggs and wet ingredients in large bowl

- Add dry ingredients (I put it all through the sifter and added it slowly to the wet batter)

- The batter should be pretty thick, if its not, let it stand for a few minutes and let it thicken a bit

- Fold in blueberries

- Spoon (with heaping tablespoon) scones onto parchment lined sheets

- Bake for about 15-18 minutes

- Remove from cookie sheet and cool

Zucchini Pesto Rollups

These came from paleomg.com/zucchini-pesto-roll-ups/ I just made a few alterations

*Disclaimer: for this to be 100% Paleo you have to use nitrate free sausage.*

What you need:
2 zucchinis, ends removed, sliced (I used a mandolin)

4 Sausages (we used nitrate free spicy sausage that was precooked)

1 cup Basil

1/3 cup olive oil

1/3 Cup Lemon Juice

1 Clove of Garlic

salt and pepper to taste

pinch of garlic powder

What you do:
- Cut zucchini with mandolin.

- Add garlic and basil to food processor and mix

- Slowly add olive oil

- Add lemon, salt and pepper (than taste and add whatever you want to perfect it)

- If you didn’t buy precooked sausage grill it up and let it cool

- Lightly oil zucchini and season with garlic powder, salt and pepper

- Slice sausage into 1” piece

- Spread pesto onto a slice of zucchini

- Roll sausage  with zucchini and secure with toothpick

- Warm up on the grill to cook the zucchini and heat the sausage.

- ENJOY!

Apple and Onion Pork Chops

I love the flavor of apple and pork chops together... and while I loved the previous recipe I made with them this one was MUCH easier on a weeknight when I get home from work. Found it here http://fastpaleo.com/onion-apple-pork-chops/ It did not disappoint!

  

What you need:
6 boneless pork chops

3/4 tsp garlic salt

3/4 tsp lemon-pepper

6 tsp olive oil

3 medium apples, peeled and thinly sliced

2 small red onion thinly sliced

1 cup chicken stock or water

6  tbsp honey

What you do:
- Season the chops with garlic salt and lemon pepper

- Brown chops in skillet with oil (or we use bacon fat), remove when done and keep warm

- Sauté apple and onion in the skillet you cooked the chops in until soft

- Preheat oven to 350

- Stir in chicken stock and honey

- Allow to boil, reduce heat than simmer for 5 min uncovered

- Put chops in baking dish with onions, apples and sauce over the top of them

- Bake at 350 for 20 minutes (until pork is done)

Paleo Chicken Scallopini

This is one of my absolute favorites. I am a HUGE fan of lemon and capers and white wine... so its perfect! We typically make this for dinner a night during the week and take the leftovers for lunch the next day. So delish! In the picture you will see that we didnt have any mushrooms that night, so we used tomatos... I like it better with the mushrooms, but it just goes to show you that you can improvise or make substitutions if you dont like everything or have anything from a recipe.

The original recipe is here... http://cfscceat.blogspot.com/2011/02/paleo-chicken-scallopini-over-spaghetti.html

What you need:

4 skinless, boneless chicken breasts

2 T olive oil

3 cloves garlic, minced

1/2 C almond meal

1 T dried parsley

pinch sea salt and 1 tsp. black pepper

1/2 C sliced mushrooms

2 T capers

2 T lemon juice

1/4 C white wine (or chicken broth)

1 lemon, thinly sliced

What you do:

Pound chicken breasts pretty thin (about 1/4 inch). Combine almond meal, parsley, salt and pepper in a shallow bowl. Heat olive oil in a large saucepan. Dredge chicken breasts in almond flour mixture. Brown chicken breast in olive oil, about 5 minutes on each side. Remove chicken breasts. In same pan, add garlic and mushrooms and saute until tender (you may need to add a tad more olive oil). Add wine and deglaze pan. Stir in capers and lemon juice. Add chicken breasts back to pan. Place thinly sliced lemons over the chicken pieces, cover, and cook for another 10 minutes.

We usually serve it with spaghetti squash... THIS is how I make it.