Sugar Free, Butter Free Peanut Butter Muffins. Am I Paleo yet?

Sugar Free, Butter Free Peanut Butter Muffins

,

Sugar Free, Butter Free Muffins - Tartine & Maple

Hello all! Before we get started, let me tell you a bit about my recent search and interest; the Paleo diet. Wasat? Well, it’s definitely a bit confusing… Paleo comes from the work: Paleolithic, AKA; cavemen time, like million years ago. OK, so what’s the diet? Self hunted raw meat? HAHA, yeah, well no, that’s where it gets complicated… I put a few pieces of web definition together to resume it as best as possible, so here it goes:

Centered on commonly available modern foods, the “contemporary” Paleolithic diet consists mainly of fish, grass-fed pasture raised meats, vegetables, fruit, fungi, roots, and nuts, and excludes grains, legumesdairy products, potatoes, refined salt, refined sugar, and processed oils

Toxic foods include:

  • Grains (wheat, rye, barley, oats, brown rice, …)
  • Legumes (soy beans, peanuts, chickpeas, kidney beans, …)
  • Vegetable seed oils (soybean oil, peanut oil, corn oil, canola oil, …)
  • Added sugar (sodas, candies, cakes, fruit juices, …). Some sugar from natural sources like fruits is perfectly fine.
  • Sources of dairy high in protein (casein) and sugar (lactose) and low in healthy butter-fat.

A focus should be placed on eating a variety of foods that are high in vitamins and minerals. These include:

  • Organ meats (liver, kidney, bone marrow, heart, brain, …)
  • Leafy green vegetables (spinach, kale, swiss chard, arugula, …)
  • Meat from grass-fed ruminants (beef, bison, lamb, …)
  • Mollusks and other seafood (oysters, mussels, wild salmon, sardines, …)
  • Egg yolks;
  • Bone broth;
  • Fermented foods (sauerkraut, kimchi, …);

Got it? Confusing a bit, no? 1st of all, why avoiding grains and legumes? Not sure… Why the meat as to be “grass feed ruminants”? Because it’s a caveman diet? OK, well did cavemen really cooked fermented food or delicious cake with coconut milk and baking soda??? That’s where I got lost…

Anyhow, the reason why I got interested in this diet, is that 1st of all, when you start to search for healthy recipes, like no sugar cake, or healthy snacks recipe, it seems like the Paleo tag is on everything healthy out there! I mean, where have I been lately? Where those Paleo modern cavemen cooks hided before? It seems like like it’s been the crave for a while, and I totally missed the boat!

Wait a second, I am not becoming Paleo, nonono, huhum, like mentioned before, no will power, therefore, no such restrictions for me! I love grains, legumes, dairy, non-grass-feed-ruminants meat! But I have to admit, I am following at least 5 Paleo bloggers now!

What really interest me is their approach of cooking with alternatives, like no refined sugar, and instead, for example using pureed dates, that’s a great idea! dates are so sweet and nutritious! Or replace butter with coconut oil. I am not sure how coconut oil is so good for you, seeing all the (good) cholesterol that it contains, but I love it! Been using it everywhere lately! Or alternative flours like nut flours; coconut, almond, mashed nuts… oh, and by the way, in Paleo world, peanut is not a nut, just so you know…. HUH? Oh well, it ends in “nut” still a nut to me!

Aren’t you learning a lot today??? Well I did over the past week, and decided to apply some out of this age cooking tips to my healthier baking!

SUCCESS! It was really, really good for a healthy muffin! Oh, I forgot the disclaimer: “healthy doesn’t always mean low calories”, there, that’s done. After all, there is peanut butter, coco oil, dates, whole flour; it is a hearty muffin, but the ingredients, are good for you little inside! I passed the kids AND the coworkers (who have access to fresh amazing pastries from our 4 stars kitchen) test! HOORAY!

Someone is going for more!!! WIN!

Someone is going for more!!! WIN!

But it is NOT a Paleo recipe, just Paleo inspired. I got the base recipe from here, and changed it to the follow (you can go with the alternative options to fit what’s in your pantry, healthiness not guaranteed ;)):

Continue reading

Tomato Gazpacho, get that summer in a soup!!!

Tomato Gazpacho

Heads up people! Summer is almost over!!!!

Sorry if I’m breaking the news to you, but it’s unfortunate facts… But there is still the long week-end to enjoy before it really tastes like fall. Even if its official date is September 22nd, for me, like most of you, it starts right after Labor day: School, dead leaves, shorter days, rain (thanks BC) are not waiting 22 more days, you know…

This year particularly, I feel very anxious about this summer end. My oldest kid, my son Matthew, is going to school for the 1st time!!! Well kindergarden, but still! He is not a baby anymore!!! Well of course, he is 4 after all. But every kid is a baby until they go to school, no???

Anyway, let’s enjoy it. Let’s enjoy those wonderful products of summer, like fresh ripped tomatoes! If you are one of those lucky ones and have had so many tomatoes in your garden, that you just don’t know what to do with them (and I envy you, I had NOTHING growing this year …), this is the perfect recipe for using them all!

Gazpacho is a cold soup with a tomato base, originating from Spain. But you can read more about it here.

Super fresh, zesty and a bit spicy, if you like it this way, you can customize to the infinity and slurp on it at any time!!!

Happy Labor Day week-end!!!!

Ingredients (5 cups)

  • 5 or more ripped tomatoes
  • 1 cucumber
  • 1 T lemon juice
  • 1 T olive oil
  • 1 garlic clove
  • 1 t salt
  • 1/2 t pepper
  • 1/2 t tabasco
  • fresh chives and basil

Instructions

  • Peel the cucumber, dice the garlic and herbs, chop all the veggies. Place all ingredients in a blender or food processor, and blend until there is no more visible chunks.
  • Refrigerate for a few hours before serving. Serve in bowls, glasses or shallow plates. You can add more chopped basil, drops of olive oil, or dollops of fresh goat cheese for serving, and side of toasted bread, tapenade and cheese.

For the easy to print, share and e-mail recipe, visit my Recipage.

You might also like:

Tomato Mozzarella Pizza

Quinoa Tabouleh

Lemon & Sage grilled Chicken

Linkies

Tatertots & JelloSix Sisters’ Stuff,  Be different… Act NormalCrumbs & ChaosGingerbreadI Heart Nap TimeAddicted to RecipesThis Chick CooksLittle Becky HomeckyRattlebridge FarmToo Much Time On My HandTutus & Tea PartiesCherished Treasures

Pickled Cucumbers a la French!!! (“Cornichon” kind)

Pickled Cucumbers

It’s done! I thought it would happen this year, but yeah! Pickling cukes is something I try to do every summer, because I do it the french way, wich is quite different from the regular american pickles.
Those of you that have travelled to France might be familiar with “cornichons“, or gherkins, which are really the replacement to your pickles. They go in sandwiches, salad, accompany your toast of cheese and deli meat. But they are way smaller than the american cukes,
and prepared differently. Therefore I always pick the smallest ones here. We just cover them with salt overnight and store them in vinegar with tarragon and pepper.
Anyway I realize this week that the season for cukes is coming to an end, and I work everyday, farms would be closed when I get off, weekend not here!!!! Panic! Thankfully my friend E. Was able to get some for me on Friday. So after work, pickling time started, and needed to be other before we leave for the weekend! Totally manageable, pickling cukes really doesn’t require special skills, just a couple of hours, vinegar, salt, herbs and jars!
Want to give it a try? Hurry! Season is almost over!
Happy pickling!

Ingredients (about 10 lbs)

  • For 10 lbs of cukes
  • 1 gallon natural white vinegar
  • 2 lbs kosher salt
  • 2 garlic bulbs
  • 1 fresh bunch of Tarragon
  • Mustard seeds
  • Whole pepper corns assorted: black, white, pink

Instructions

  • Clean the cukes by wiping them with a clean cloth, do not wash with water.
  • Set up a grill over a large container or sink. Cover the grill with a clean cloth so salt will not fall through. Place one flat layer of cukes. Cover almost completely with salt. Place another layer of cukes and salt as needed. Leave as is overnight. Do not leave in salt more than 10 to 12 hours, or they will get too soft

  • Clean enough jars and lids. I soak them overnight in hot water with a cup of white vinegar to remove any smell. In the morning, scrub, rinse and dry.Remove as much excess salt from the cukes as possible by wiping them with a clean cloth. Place the cukes in the jar, vertically will save space and will be easily accessible. Leave a bit of room as they will absorb vinegar and get bigger. Then add a few peeled garlic cloves, tarragon, 10 to 30 pepper corns depending on the size of your jar, and 1 to 3 teaspoon of mustard seed. Fill jars with vinegar, leaving an each from the top. Close jars and Store in a cool and dark place.
  • Wait about a month to enjoy!

Find the easy to print, share, e-mail recipe on my Recipage.

Linkies:

The Winthrop ChroniclesChef in TrainingLove Bake Good CakesNap Time CreationsMandy’s Recipe BoxReasons to Skip the HouseworkFunky Polkadot GiraffeSugar Bee CraftsNot just a housewife33 Shades of GreenMichelle’s tasty CreationsBloom DesignsDJ Sugar ShackLil’LunaSomething SwankyWhat’s Cooking LoveFoodie Friends FridayWhipperberryNot Your Ordinary RecipesBacon Time with the Hungry HippoRattlebridge FarmLittle Becky HomeckyI Heart Nap TimeAddicted to RecipesThis Chick Cooks