Ke Keiki/Sandy

Friday, July 8, 2011

Great Breakfast!

An interesting thing about being Primal/Paleo, you meet the most interesting awesome people. I found
Marina MapuHa from: Marina's Primal/Paleo Cooking ,
so when she posted Paleo Crepes I knew It was  the perfect recipe for me.  If you know me, you know I'm a Hawaiian at heart.You can take the Wahine out of the Islands but you can take the Mango away from her, for she will seek it out.This is where the crepes come in, a new way to enjoy my mango. Of course they turned out magnificent so I will be trying a variety of different filling in them. Here is Marina's recipe as she posted it with my notes included.
Paleo Crepe Recipe

6 eggs
1 1/2 cups almond flour
1 cup coconut milk
1/2 cup water
2 tbsp coconut flour
2 tbsp honey
1 tsp vanilla
1/2 tsp sea salt

Place everything into blender and blend it for 60 seconds. Let sit for at least 30 minutes.
Heat a crepe pan over medium heat and add enough coconut oil to coat the pan. Add a laddle full of batter to the pan. Swirl to coat the pan thinly. Let cook until brown and carefully flip. If they are not holding together for you add another tbsp of coconut flour to the batter.

Ke Keiki's review:
I cut this recipe by half and didn't use honey. The result was six, 6 inch, phenominal crepe's.
 I did sprinkle some with cinnamon before flipping them.

 Mahalo Marina, crepes and I will be spending many mornings together.
Don't forget to check out Marina's page for more great recipes, Marina's Primal/Paleo Cooking


Tuesday, July 5, 2011

Little changes.

I love how you can make a little change and get huge results. Today I decided to sprinkle garlic pepper on my bacon before cooking. Wow!, fantastic. I also had my fruit in a special bowl that I picked up at a pottery sale.

Just a few changes made breakfast time special.Do something good for yourself every day!

Thursday, June 9, 2011

Paleo Mousse (CC)

Paleo Mousse (CC) by postermama
Paleo Mousse (CC), a photo by postermama on Flickr.
My Amanda Bowl Mousse. A used to be neighbor and friend made these lovely bowls and let me pick some out to keep, so when I made my primal mousse I had to use this one. I got the recipe from: I followed it to a T, and it was wonderful. P.S. I think the bowl made it all the more special.


 I had decided to have ribs for Memorial Day, and thought, you can't have ribs without potato salad. That would be fine for the family, but maybe I could fix sweet potato salad for myself. What! No sweet potatoes? I did have some butternut squash, why not? Hence, my butternut squash salad was born.

For the Ribs:
I took so long picking out the sides I was running out of time. I decided to Pressure cook the ribs with a dry rub and then put them under the broiler for about 10 minutes. They were awesome and so tender.
Memorial day Ribs
For the salad:
I cubed and steamed the butternut squash, and hard boiled an egg, while they were cooking I whipped up some mayo. Then I mixed it together with a little pickle relish and some salt and pepper.
Butternut Squash Salad

Potato Salad For the family.

Saturday, May 28, 2011

A need for pancakes!

I eat a lot of bacon and eggs, however sometimes I just want pancakes. I've tried many different recipes but I always like the first one I tried from Mark's Daily Apple: You can change it around to suite your craving, I like it best with mixed berries poured over the top. I will take photo's next time and post them.

Wednesday, May 25, 2011

Something Sweet !!

My weakness has always been sweets, however since going Primal I can barely tolerate any sugar and I stick to my ounce of dark chocolate. One afternoon I had the uncontrollable urge to make some cookies and began searching for a recipe when I stumbled across one from "Mark's Daily Apple" .It was from a member named tabithatoes. Thank you Mark's Daily Apple an Tabithatoes. This is the recipe I used and modified.

Primal cookies:

1 1/4 cup Almond Flour/Meal

1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/2 teaspoon Vanilla Extract (optional)
1/4 teaspoon Cinnamon (essential!)
1 large Egg
1/4 cup Honey*
1/4 cup chopped Pecans*

Stir ALL ingredients together until smooth.

Drop by heaping tablespoonfuls onto a really well buttered/greased cookie sheet about 2 inches apart from each other. They really like to stick to the pan, so use parchment paper if you have it. Bake at 350 degrees for 10-12 minutes or until desired doneness. Allow to cool before removing from pan.

These are soft, fluffy, and chewy around the edges. Also great with chocolate chips!

* I used 2 tbs. of maple syrup in place of the honey
* I used walnuts in place of the pecans
   I also added 1/4 cup unsweetend coconut
   and 1/4 c of 60% dark chocolate chips

These were phenomenal and you can find the original recipe and nutritional facts on "Mark's Daily Apple".

Ke Keiki

Monday, May 2, 2011

Missing that crunch!

Sometimes you just need something you can dip, spread or top, that is crunchy. I tried this sesame cracker  and loved it. Thank you Elana's Pantry: Elana's Pantry Gluten Free Sesame Crackers
Here's Elana's original recipe.
Gluten Free Sesame Crackers
3 cups blanched almond flour
1½ teaspoons celtic sea salt
1 cup sesame seeds*         
2 eggs, whisked until frothy
2 tablespoons grapeseed oil *
  1. In a large mixing bowl, stir together almond flour, salt, sesame seeds, eggs and oil until well blended
  2. Separate dough into two halves
  3. Line two large (12 x 16) stainless steel baking sheets with parchment paper
  4. Place one half of the dough in the center of each lined sheet
  5. Cut another piece of parchment paper and place it over one of the balls of dough
  6. Roll dough out between the two pieces of parchment paper, until it is ⅛ inch thick and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough
  7. Cut the dough with a knife or pizza cutter into 2 inch squares
  8. Bake at 350° for 10-12 minutes, until golden brown
  9. Cool and serve
Makes 96 crackers
* I used coconut oil.
* I also tried walnuts

This recipe goes well with sweet or savory accompaniments.
Check out Elana's site for other great recipes.

Ke Keiki

Pesach 2011

We spent Passover this year at Shaleah's place. She served a very Primal meal of Lamb, Charoses, roasted veggies, primal hummus and salad with tahini dressing. I baked some savory crackers as a replacement for the matzot, although we served traditional matzot for all the guest that were not primal. Here is the recipe I used:

 Herbed Almond Crackers 
            grain free, gluten free & paleo!
  • 2 cups almond meal
  • 1/2 teaspoon sea salt
  • 2 tablespoons of za'atar* or your favorite blend of herbs or spices
  • 2 tablespoons water
  • 1 egg white
  • 1 tablespoon extra-virgin olive oil 
  • Kosher salt for sprinkling, optional
  1. Combine almond meal, salt, za'atar, and sesame seeds in a medium mixing bowl. In a small bowl, whisk together water, egg white, olive oil, and sesame oil. Pour wet ingredients into dry ingredients and stir until a stiff dough forms and all dry ingredients are moistened.
  2. Preheat oven to 350 degrees F. Place dough between 2 sheets of parchment paper and roll out to an even thickness of about 1/8 inch. Transfer parchment-covered dough to a sheet pan and remove the top piece of parchment. Use a pizza wheel or a pastry wheel to trim the uneven edges of the dough, then cut the sheet of dough into cracker-size squares.
  3. If desired, sprinkle crackers with kosher salt and place in oven. Bake at 350 degrees F for 10 minutes. Turn off oven and let crackers sit inside oven for an additional 10 minutes, until golden. Remove baking sheet from oven and let crackers cool completely before storing in an airtight plastic container.
Recipe Notes
  • You can purchase almond meal (also called almond flour) or make your own. To make it, just process blanched whole or slivered almonds in a food processor until finely ground. Do not overprocess or you'll end up with almond butter.
  • Za'atar* is a wonderful Middle Eastern spice blend made up of roasted thyme, sesame seeds, sumac, and salt. I purchase mine loose, from a bulk jar, at the health food store. If you purchase it prepackaged, checked the ingredient list carefully ~ some brands may include wheat flour.

Feel free to experiment with other herbs and spices. Chili, curry, rosemary, herbes de
Provence, and cumin are all good choice.

    This recipe is taken from : At the Baker's Bench,  
    Visit this site for more great recipes

    Tuesday, April 5, 2011

    Dinner's Done and so is the day.

    I slowly heated up some left over roast chicken  in the oven. Then I partially cooked a sweet and a white potato in the microwave, wrapped them in foil and threw them in with the chicken while my honey and I enjoyed an Irish Cream on the back deck. Topped this off with a salad and dinner was done.

    Stay tuned for Fantastic Primal cookies.

    What's for dinner?

    I want to get back to writing, but now I need to go fix dinner. I'm off today and should have had a fabulous meal planned, but no, I spent my time on the phone with my provider trying to figure out why I stopped sending and receiving text. Well I'm back in business now and off to the kitchen to create a meal. Later!

    Monday, April 4, 2011

    A fish out of water.

    That's how I feel about blogging. I love to read others, but I have never been much of a writer. However I have so much to say about my Primal adventure, so I'm going to give it a try. I am hoping to get hints and advice from my offspring, who, in my opinion, has the most awesome blog ever! Play Hard, Eat Good, That's my girl! I think I 'll sleep on this and try again tomorrow. Aloha