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Paleo Asian Dressing & Marinade

Posted on May 28, 2013 by PBC Admin | 0 Comments

This recipe is an easy sauce that works great in refreshing coleslaws, salads, and adds zing to any meat course as a marinade. With only a few fresh ingredients, this recipe is healthy and packs a huge wallop of flavor!

Paleo Asian Dressing & Marinade

  • Zest and juice of 1 fresh lime (about 1/4 cup)
  • 1 3-inch piece of fresh ginger, peeled and grated fine (about 3 tablespoons)
  • 4 medium-large garlic cloves, minced
  • 1/2 cup coconut aminos
  • 2 tablespoons sesame oil
  • 2 tablespoons honey

Directions:

  1. Remove zest from lime using a fine grater. Juice lime and add juice and zest to a medium mixing bowl.
  2. Peel and grate fresh ginger. Mince garlic. Add to bowl.
  3. Add remaining ingredients to bowl and stir until well combined. 
  4. Serving options: Add to fresh or cooked vegetables for a delicious side dish. Marinate chicken, pork, or beef for up to 24 hours before grilling. Serve on top of freshly cooked seafood or as a dipping sauce for sushi.

Optional: Add one teaspoon crushed dried chili flakes for heat. Add chopped fresh cilantro and/or thai basil for a distinctively Thai flavor.

Posted in aminos, asian, basil, chili, cilantro, coconut, coleslaw, dairy free, dressing, garlic, ginger, gluten free, grain free, grill, grilling, honey, lime, marinade, meat, paleo, sesame, soy free, sushi, Thai, vegetables

Can you make your own paleo wedding cake?

Posted on May 17, 2013 by Hannah Dorn | 2 Comments

Hello! PBC founder, Hannah Dorn, here. 

So you're paleo... and getting married!  Sweet! Now... what the heck are you going to cut into after the nuptials?

Well, I had the same issue last year when some handsome dude was crazy enough to marry me. I wanted a beautiful, delicious wedding cake that wasn't going to make me feel sick on my special day. After much debate, I finally decided to make my own wedding cake. TWO wedding cakes to be precise.

WHAT?

Yes. 

It turns out that my Paleo Cake and Muffin Mixes not only make delicious paleo cakes and muffins, but they also freeze well. VERY well.  So, I was able to make two flavors of wedding cake the week before my wedding and added simple and decadent fillings and frostings the morning before the wedding. That afternoon, we carefully transferred the cakes to the reception hall and stored them in a refrigerator until the next day, when my husband and I cut into both beauties in front of 300 of our family and friends.  

The crazy thing? People told me later that those who were able to snag a piece of either my Paleo Lemon Hazelnut Cake or Dark Chocolate Orange Cake (recipes below) thought they were infinitely more delicious than the catered, sugary sheet cake we served to the rest of our guests.

So, can you make your own paleo wedding cake? Of course!  I've made it easy for you. No measuring dry ingredients and figuring out a complicated and tricky paleo recipe.  I've done the hard baking research for you. All you have to do is follow the recipe on the back of any package of Paleo Cake and Muffin Mix and freeze multiple layers of cake until the day before the BIG day. Then, make and add your favorite paleo frosting (recipes HERE)

But what about the decorating?  I can't do that!

You know what? Me neither. I kept it simple. I bought a couple floral spikes at a local craft store baking section, and asked a family member to plop some pretty flowers on top of each cake just before the reception. Simple and beautiful, just like the paleo lifestyle. 

But, Hannah... you're crazy! There's no way I am going to make a wedding cake when I have so many other things going on that week.  

OK, so not everyone is interested in adding yet another thing onto their full plates the week of their wedding. Here is another idea: identify a professional baker or experienced family member who is willing to make a paleo wedding cake and give them a few packages of Paleo Cake and Muffin Mix! Any baker who is worth their sugar will be interested in trying something new, and Paleo Cake and Muffin Mixes are very easy to make into delicious, beautiful creations!  Plus, with all the fabulous frosting and filling recipes I've supplied on PaleoBakingCompany.com, it couldn't be easier for an experienced baker to make you a gorgeous wedding cake on your big day!

So, the moral of the story is that you don't have cheat yourself on your wedding day. Making your own paleo wedding cake or having a baker make you a paleo cake is not only impressive, but it is also a great way to stay on track and share your wonderful, healthy lifestyle with those who are closest to you as you celebrate one of the most important moments in your life. 

It is a good idea to practice by making a cake well before your wedding. Don't forget about making paleo cupcakes or cakeballs for your wedding guests, too!

Hannah's Paleo Wedding Cakes

 

Paleo Lemon Hazelnut Wedding Cake (2 layers - 1 tier)

Directions: Bake two paleo hazelnut cakes according to package instructions, allow to cool completely, then freeze overnight. The day before the wedding, prepare lemon curd filling and frosting. Remove cake layers from freezer. Using a long knife or a cake leveler, carefully slice the tops/bottoms off each cake layer until they are even with each other. Place a small dollop of lemon curd in the center of chosen cake stand and place one cake layer on top. Add about 1/2 cup of lemon curd to the center of cake layer and slowly spread out towards cake edges in a circle. Do not over-fill or filling will dribble down the sides of the cake. Carefully place the second cake layer on top of the first, and frost all sides with lemon frosting. Chill in refrigerator until ready to serve. 

 

Paleo Dark Chocolate Orange Wedding Cake (2 layers - 1 tier)

Directions: Bake two paleo chocolate cakes according to package instructions, allow to cool completely, then freeze overnight. The day before the wedding, prepare orange curd filling and frosting. Remove cake layers from freezer. Using a long knife or a cake leveler, carefully slice the tops/bottoms off each cake layer until they are even with each other. Place a small dollop of orange curd filling in the center of chosen cake stand and place one cake layer on top. Add about 1/2 cup of orange curd to the center of cake layer and slowly spread out towards cake edges in a circle. Do not over-fill or filling will dribble down the sides of the cake. Carefully place the second cake layer on top of the first, and frost all sides with chocolate frosting. Chill in refrigerator until ready to serve.

To your health!  

-Hannah

Posted in baked, baking, cake, chocolate, coconut, cupcake, dairy free, dark chocolate, decadent, delicious, dessert, Events, filling, frosting, gluten free, glutenfree, grain free, hazelnut, health, healthy, honey, lemon, orange, paleo, primal, recipe, soy free, sugar free, wedding

Paleo Bacon Breakfast Sausage

Posted on May 15, 2013 by Hannah Dorn | 0 Comments

This is a great recipe for anyone following a paleo diet, but particularly for those paleo hunters out there.  We always have pounds and pounds of venison in our freezer, so finding creative ways to cook with this lean meat can a challenge.  As is the solution to many of life’s problems…. just add bacon!  You can also easily use ground pork if you don’t have access to venison.

  • 2 lbs. ground venison (or pork)
  • 1 lb. nitrate/nitrite free bacon
  • 1 tablespoon chopped dried (or fresh) onion
  • 1 1/2 teaspoon ground sage
  • 1 teaspoon ground ginger
  • 1 teaspoon cracked black pepper
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper

Directions:

  • Chop fine or grind bacon (if you have a handy-dandy meat grinder–which I highly recommend for you paleoans out there). 
  • Combine in a large bowl with ground venison.  I use my Kitchenaid 7-quart mixer because it’s awesome. Add spices and mix thoroughly until evenly combined.
  • Time to get dirty!  Using your hands, form golf ball-sized balls and flatten to form small 1/3″-1/2″ thick discs.  Set aside.  
  • Heat your choice of oil/fat (bacon fat, grassfed butter, coconut oil, olive oil, etc.) in a skillet to medium high and add 4-5 sausage patties to hot oil.  Do not overcrowd the pan.  You may want to cover the skillet to prevent spattering.
  • Cook 2-3 minutes per side until cooked through (no pink on the inside). Serve hot, or refrigerate/freeze for later.

This recipe would be awesome cooked in the ground meat state (don’t form patties) and added to paleo egg casseroles.  I like to make a batch on Sunday and have easy-to-reheat sausage patties in the fridge for breakfast all week. This sausage is AWESOME with a baked sweet potato and grass fed butter as a high-fat/carb post WOD (workout of the day) meal.

Cheers!

Hannah

Owner, Paleo Baking Company

Posted in bacon, breakfast, dairy free, gluten free, grain free, paleo, pork, primal, recipe, sausage, soy free, venison

Crispy Garlic Sweet Potato Fries

Posted on May 15, 2013 by PBC Admin | 0 Comments

This recipe for Crispy Garlic Sweet Potato Fries is simple and delicious!  Need a crunchy snack or a tempting side dish?  This is your dish!

 

Ingredients:

  • 2-3 large sweet potatoes or yams, peeled and sliced thin
  • 3-4 cloves garlic, mashed or minced fine
  • 2-3 tablespoons fresh chopped parsley
  • 2-3 tablespoons coconut oil, melted
  • sea salt and pepper to taste

Directions:

1. Preheat oven to 400*F (204*C).  Peel sweet potatoes and slice into 1/4″ to 1/2″ strips. The thinner you slice them the crispier they will be!

2. In a bowl, toss sweet potato strips in melted coconut oil, add salt and pepper and toss again until well-mixed.

3.  Arrange sweet potatoes in one flat layer on a cookie sheet, ensuring that they do not overlap or cover each other.  This is important, as the sweet potatoes give off a lot of moisture and you will not get crispy fries if they are touching each other overmuch.

4.  Bake sweet potatoes for 20-30 minutes, checking on them every 10 minutes.  If the ends of the fries begin to brown, carefully take the pan from the oven and use a spatula to toss and rearrange the fries.  If you do not do this, the ends of the fries will start to burn.

5.  5 minutes before the fries are done are done to your liking, turn the oven temperature down to 350* F (176*C), remove the pan from the oven, add garlic to the pan and toss the fries with a spatula.  Rearrange them so they are flat again, then return to the oven for 3-5 minutes.   Watch them so the garlic does not burn.

6. Remove fries from oven, and use a spatula to transfer to a large bowl.  While fries are still hot, toss with freshly chopped parsley.  Serve immediately!

Posted in dairy free, fries, garlic, gluten free, grain free, paleo, primal, recipe, soy free, sweet potato

Primal/Paleo Butternut Lasagna

Posted on May 10, 2013 by PBC Admin | 2 Comments

It seems like every day there is a new anti-paleo/primal/ancestral/evolution diet article out there on the world wide web.  I understand some of these arguments, such as: 

  • We live in a modern world, not a prehistoric one.
  • We continue to evolve and adapt to our surroundings, so we should be able to adapt to new kinds of foods.

My response to these arguments is that I simply feel better when I don't eat certain modern, processed foods.  At the end of the day I will continue to eat whole, fresh foods and simple, natural ingredients because I feel great when I do.

With that said, we DO live in a modern world with modern cultures and modern social pressures, many of which revolve around food. Before I "went paleo" I consumed a lot of traditional processed foods... and I had a lot of problems. Now, even though I have changed my unhealthy ways, I still enjoy the foods I love... I just find creative, healthier ways to make them.  Often these new paleo/primal recipes are better than the old processed-food recipes!  Such is the case with this...

Primal/Paleo Butternut Lasagna

This recipe is primal if you use goat cheese (optional), and paleo without any goat cheese added.  Adding the meat is also optional - just substitute additional veggies for a delicious vegetarian or vegan meal.

Ingredients:

  • 1 medium butternut squash, peeled and thinly sliced (see notes below)
  • 2 pounds ground beef or venison
  • 1 large onion, diced
  • 1 large green pepper, seeded and diced
  • 1 cup chopped fresh mushrooms (portabella, shitake, etc.)
  • 5 cloves fresh garlic, minced
  • 1 tablespoon dried or fresh oregano
  • 32 ounces marinara sauce, homemade or paleo/primal-approved
  • 16 ounces soft goat cheese, crumbled (optional)
  • sea salt and fresh cracked black pepper, to taste

Directions:

  • Preheat oven to 400 degrees.
  • In a large pan, combine beef or venison with onion, green pepper and mushrooms. Cook over medium-high heat, stirring occasionally, until meat is browned and vegetables are soft.  Add garlic, oregano, sea salt and pepper, stir and remove from heat. 
  • Add marinara sauce to the meat/vegetable mixture and stir to combine.  Set aside.
  • Carefully cut butternut squash in half width-wise, separating the round, bulb end from the long skinny end.  Stand the long end up on the freshly cut side, and using a sharp knife, carefully slice away the outer skin (see photos below).
  • Slice into four manageable pieces, and start slicing off thin pieces.  These are your lasagna "noodles."
  • I like to use my trusty spiral vegetable slicer to slice thin butternut squash "chips."  This machine is AMAZING.
  • In a 9x13" pan, spread a small cup of sauce on the bottom of the pan to prevent sticking.
  • Take 1/3 of the butternut "noodles" and spread them on top of the sauce in the pan so they form a thin layer.
  • Cover the butternut layer with 1/2 of the goat cheese crumbles (optional).
  • Cover the goat cheese layer with 1/2 of the remaining meat sauce.
  • Repeat, layering butternut, goat cheese, and sauce. 
  • Top with remaining butternut squash in a thin layer.  Use a broad flat spoon to squish lasagna down into pan evenly.  Bake for 45 minutes until lasagna is bubbling and the top layer of butternut squash is starting to brown.
  • Remove from oven, allow to cool at least 10 minutes before serving.
  • Enjoy!

 

Posted in dairy free, gluten free, grain free, healthy, italian, lasagna, paleo, primal, recipe

Ginger Pheasant Stir Fry

Posted on April 05, 2013 by PBC Admin | 0 Comments

Aromatic, fresh ginger and garlic come together for the perfect stir fry.  Pheasant, a wild game bird, can be substituted with chicken, turkey, pork, beef or shrimp - anything really!  This recipe is paleo - gluten, grain, dairy, refined sugar and soy-free.

Ingredients:

  • 2-3 pheasant breasts (or other meat), sliced into thin strips.
  • 2-inch piece of fresh ginger, peeled and finely grated
  • 5 garlic cloves, smashed and minced
  • 1 large onion, chopped
  • 1 cup red cabbage, roughly chopped
  • 1/2 cup water
  • 1 tablespoon arrowroot powder or tapioca starch
  • 1/4 cup coconut aminos
  • 2 tablespoons coconut oil
  • 1/2 teaspoon salt
  • 1 small head of cauliflower, for "paleo rice"
  • fresh cilantro, for garnish

Directions:

  1. Prepare all the vegetables and ingredient measurements, this is known as Mise en place (MEEZ-on-plass) or French for "everything in place." This refers to, as a culinary artist, having your kitchen canvas prepared. :)
  2. Finely chop, or process cauliflower in a food processor, to create small, rice-like grains.  Place in a microwavable dish and set aside. 
  3. Using a wok or a large saute pan, heat 1 tablespoon coconut oil over high heat.  Add pheasant strips (or other meat) and stir occasionally until pheasant is brown on all sides (stir-frying).  
  4. Remove pheasant from pan. Add remaining 1 tablespoon coconut oil to pan. Add onion and cabbage and stir fry until onions are translucent. 
  5. Add coconut aminos, ginger, garlic, salt and stir.  
  6. Dissolve arrowroot powder or tapioca starch in water, add to stir fry mixture and stir until combined and sauce begins to thicken.  
  7. Microwave caulfilower "rice" on high for 3 minutes until "rice" is tender.
  8. Serve Ginger Pheasant Stir Fry hot on top of paleo "rice" and garnish with fresh cilantro. 

Posted in asian, dairy free, garlic, ginger, gluten free, grain free, paleo, pheasant, recipe, soy free, stir fry, sugar free