Paleo plantain burgers

Paleo plantain burgers

Anyone who has been on the Paleo train for more than a minute has likely eaten their share of lettuce wrapped items.  And while I too enjoy a good lettuce wrap from time to time, there are moments that just call for something a little more substantial. 

The other day I picked up local grass fed beef and decided to kick off the end of summer with some grilled burgers.  Because nothing helps me forget that this summer flew by in a nano second and that the leaves are already falling more than a thick juicy patty grilled on an open flame.  It is the quintessential food of summer. 

As I began assembling my burger toppings I felt a tinge of jealousy.  While I should have been drooling over the smell of the grill I was actually feeling sorry for myself about the fact that I was about to eat yet another lettuce wrapped thing while my kids and husband enjoyed their burgers on a bun.  So I made a quick u turn on the lettuce wrap and decided to try a different breed of burger, a plantain burger. 

OMG yes! As soon as I bit into my burger all jealousy subsided.  Not only was I more satisfied than I am after my usual lettuce wraps, I was in flavor heaven.  I actually felt sorry for the rest of my family not eating their burger on a plantain.  Seriously, I can’t believe I haven’t done this before!

The key to a plantain that will hold up as a burger bun is to use a very starchy plantain, aka a green one.  Once  your plantains have reached the point of yellow with black spots they’ll probably be too soft to hold all your toppings.  Yellow plantains also take on more of a sweetness that lends itself better to sweet flavours, imo.

My favorite way to enjoy plantains is twice fried, also known as tostones.  They become soft and fluffy on the inside with a great crunchy shell, the perfect vessel for all your burger needs.  One full plantain is a good size for one burger so if you make these for a group make sure you get a bunch. 

For one burger you will need:

One plantain

One tbsp coconut oil

Sea salt

Directions:

Heat your oil over medium low heat

Slice your plantain in half and slowly start to brown in the hot oil. Don’t cook it too fast as burned plantains take on a bitter flavour, allow it to caramelize slow and low.

When your plantain is golden brown on all sides remove from the heat and place on a paper towel to cool for a minute. 

Using the back of a glass gently flatten the plantain to just over ¼” thick. 

Return to the oil and continue frying slow and low until it super golden brown and crispy. 

Drain on a paper towel and sprinkle with sea salt while still hot.   

Top with burger toppings of choice and enjoy.  

Peanut butter and jam cookies

Peanut butter and jam cookies

Peanut butter is one of those foods right up there with chocolate. Creamy, delicious, fattening and all over the place when it comes to health claims. Is it healthy or not? It seems every week new article are published citing health benefits and health concerns pertaining to the stuff.

I’m of the camp that believes a diet rich in variety is the key to health. As long as any allergies or intolerances are avoided, food should be explored, enjoyed and consumed with gratitude. Bottom line… peanut butter is delicious and a girls gotta eat.

These cookies are a childhood favorite reinvented into a perfect little dessert. As with most of my recipes they are free of gluten and dairy but can’t make the claim of being paleo due to the legume-iness of peanuts. They are simple to make, contain just 5 ingredients and come together in a snap.

The jam filling is optional. These cookies really are amazing all on their own, but this rhubarb vanilla jam from Worthy seriously takes them to the next level. This is the best jam I have ever tried. hands. down. and you can order it directly through my friend Ashlee’s etsy shop here. I am not an affiliate for her… I just really like her jam!

Ingredients:

1 cup natural peanut butter

3/4 cup coconut sugar

1 egg

1 tsp vanilla

1/2 tsp baking soda

Directions :

Preheat your oven to 325

Cream the peanut butter and sugar together. If your peanut butter is unsalted or if you like a bit of extra salt with your sweet you can also add 1/2 tsp fine sea salt (recommended)

Stir in the egg, vanilla and baking soda. It should start to thicken up as it comes together.

Scoop out rough tablespoons of the dough, gently flatten them with a fork to about 1/4 ” thick.

Bake 10 minutes.

Allow to cool fully before spreading with jam and assembling your ‘sandwiches’. They are crumbly when warm but cool into the perfect hold-in-your-hand, soft, chewy cookies that you would expect from even the most glutenous and refined sugar rich recipe.

Some other delicious filling ideas are; Nutella, coconut whip cream or even more peanut butter. If you’re a pb fan, get into the kitchen and make these asap! And if you love them please pin and share.

Easy paleo seed crackers

Easy paleo seed crackers

This is one of those healthy recipes that is ALWAYS on rotation in my home.  In fact, my non paleo, eats-all-the-things husband loves these so much that he makes sure to always pick up extra expensive almond flour when he’s at the store so I can whip these up on a whim. 

This recipe takes simple, paleo crackers to the next level.  It incorporates a trio of my favorite omega 3 rich seeds into a simple almond flour base which helps better balance the omega ratio of an all around delicious cracker. Even if I ate gluten, even if I ate dairy, I would still make these crackers.  They are that good.

These crackers are:

Buttery and melt in your mouth-y while still having a nice crunch when you first bit down on them

Stiff and structured so they won’t disintegrate when you dip em’.

Gluten free, grain free and paleo.

So very easy my 9 year old can make them

Ingredients:

1 ¼ cup almond flour

2 tbsp ground chia seed

2 tbsp ground flax seeds

1/4 cup hemp hearts

1 egg

2 tbsp nutritional yeast ½ tsp salt

Directions:

Preheat your oven to 325

Combine all ingredients in a bowl and mix. Until it forms a loose crumbly mixture.

Using clean hands begin to knead the dough together. It may seem at first like there is not enough liquid but fight any temptation too add water, it will come together.

When you have something like this, your’e ready to roll.

Place your dough between two sheets of parchment and gently roll out until about 1/8″ thick.

Cut into roughly even rectangular shapes and place on a parchment covered sheet pan. Leave a bit of space between each cracker to help them crisp up.

Bake in your preheated oven for 12 minutes. Allow to cool for a few minutes before eating. They will crisp up a bit as they cool.

Store in an airtight container at room temperature, they will keep for about 5 days, however don’t be surprised if they get gobbled up right away.

If you enjoy this recipe pin or share it.

Enjoy!

Paleo banana cinnamon nut muffins

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Don’t be fooled by the grainy photo, this is a killer way to use up old bananas… Because who among us doesn’t have some bananas on their counter top slowly turning brown and gross?

I have fed my compost with far too many over ripe bananas in my day and to be honest,  I find banana bread can get boring, yes, even chocolate banana bread.

This recipe was created in an effort to juj up a classic banana bread and simultaneously satisfy my constant craving for cinnamon buns.  I love how moist and flavorful these turned out, even my gluten  loving husband approved and has been bringing these in his lunches.

The key here is the mini muffin size, it provides the perfect ratio of cinnamon banana cake to crunchy pecan streusel topping.  Drizzle it with some creamy coconut vanilla icing for an extra decadent treat.

Ingredients:

wet

2 ripe bananas

1/4 cup coconut sugar

1/4 cup coconut oil or grass fed butter melted

2 organic eggs

1/2 tsp vanilla

dry

1 cup almond flour

1/2 cup cassava flour

1/4 cup tapioca flour

1/2 tsp cinnamon

1/4 tsp baking powder

1/4 tsp salt

streusel topping

1/3 cup melted coconut oil or grass fed butter

1/2 cup coconut sugar

1 cup chopped pecans (or walnuts)

1 tsp cinnamon

Directions:

Preheat oven to 325

Prepare the streusel topping, gently melt the fat in a saucepan, remove from heat allow to cool slightly, stir in nuts, sugar and cinnamon

Lightly mix the wet and dry ingredients until just combined

Grease two mini muffin tins

Fill each tin with roughly two teaspoons of the cake batter and top with 1/2 tsp of the pecan streusel

Bake at 325 for 20 minutes makes 2 dozen

Enjoy!

Mashed sweet potatoes two ways – gnocchi and roti – gluten free, grain free, plant based, paleo

Mashed sweet potatoes two ways – gnocchi and roti  – gluten free, grain free, plant based, paleo

This is such an easy recipe and calls for the EXACT same dough to create two entirely different edibles.  They best part? It only takes four ingredients (and salt is one of those).

This recipe is gluten free, grain free, vegan, and paleo.  You can make the gnocchi a day or two ahead and store in the fridge for later.  The roti keeps in the fridge for a week (just heat in the oven to soften) and it freezes well too.

I like gnocchi a lot but a typical gnocchi recipe calls for flour and white mashed potatoes.  These are two big no no’s on an insulin regulated diet.

I have made this roti before, inspired from another recipe that calls for white flour, but the inspiration to attempt gnocchi struck completely randomly, and it paid off!

I pan fried the gnocchi with some shaved zucchini, mushrooms, artichokes, garlic and cashew cheese, topped it with fresh parsley and walnuts and nearly blew my socks off. It was so good.  Truly, this was one of those special recipes that makes you completely forget you are eating a restricted diet.

The Roti is the perfect vessel for falafel, veggie burgers, normal burger, curry or whatever else you fancy in a flat bread.

Initially, I was just going to post the roti recipe, but because the gnocchi was also such a great success we’ve now got an official two for one!

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Sweet potato gnocchi and/or roti 

Ingredients:

1 large or 2-3 small sweet potatoes (a cup mashed)

1 cup cassava flour

2 tbsp. olive oil

a good pinch of salt

Directions :

Preheat oven to 350

Roast sweet potato(s) with skin on until fork tender

Allow to cool until touchable and peel skins from the potatoes

Mash with a fork or process in a food processor to a fairly smooth mash (some larger pieces can remain)

Transfer the mash into a bowl

Stir in salt, oil and cassava flour

Form a soft dough

Use extra cassava flour as needed

For the gnocchi:

Gently form the dough into long cylinders about the width of a hot dog

Cut into 0.5″ pieces and very gently press with a fork

Pan fry immediately or store in the fridge between parchment for later use

Use within two days

For the roti:

Heat a dry skillet over medium low heat (if its a sticky one, lightly brush with oil)

Divide the dough into ping pong sized balls

Gently flatten with your palm and then roll between two pieces of parchment to just under a quarter inch thick

Transfer to the skillet and cook 30 seconds to 1 minute per side

You should see it puff up a bit as air bubbles form, this is how you know its time to flip

If you make this, tag me on Instagram @tha_wild_sage and let me know how you like to eat your Roti / Gnocchi.