OK so this is going to be a long post. If you would just like the recipe, scroll to the bottom! Thanksgiving is one festival which I really look forward to! I think I like… More
I can’t believe I am going to be completing one year on Paleo in another two weeks! When I first started on Paleo and that too with AIP in December of last year, I was very apprehensive about how long I could last without eating rice. Rice had been a staple for me – at least one meal a day for all my life! Considering my initial trepidation, I guess I did great! I was on strict AIP for only 4 weeks and after that I slowly started reintroducing spices. The ‘Indian’ in me was learning to live without rice but she definitely needed her spice! With my vast repertoire of Indian curries that use spices in varying proportions, with each blend having its own distinctive flavor, how could I stay away?
I however use very less quantity of spices than what a traditional indian curry might call for. But I definitely needed them! And as long as I could go back to my curries, albeit less spiced versions of them, I was good. And then began a quest for making some kind of bread with which I could sop up all the delicious curries! Cassava flour to the rescue and I started making cassava rotis/parathas/tortillas and was one happy mama!
Now only one thing remained. I needed something substantial for breakfast since I do not like to eat meat for breakfast. I don’t know why …perhaps just because I never did that before. And since eggs and oats were out too, I was left with very slim options. So even large bowls of smoothies couldn’t satisfy my appetite for breakfast. And that’s when I started making lots of other sides to go with the smoothies – plantains – boiled and pan fried, boiled sweet potato, mashed sweet potato, yucca mash etc etc. And then I rediscovered tapioca pearls and started making tapioca pearl pudding, tapioca sweet potato savory hash etc etc. If you check my instagram page, you can see all my creations there!
And finally last month I came up with this sweet potato and tapioca pearls pancake. In India, there is a similar recipe for a savory pancake where potatoes are used instead of sweet potatoes. So I decided to swap the potato with the sweet potato and tried different variations of the recipe to come up with something that was absolutely perfect for me. Crispy on the outside and soft on the inside. A slight drizzle of maple syrup or honey is all you need to make your breakfast perfect!
This pancake recipe is unlike other regular pancakes where you have a flowing batter. Here you get a dough and then you need to pat the dough carefully between plastic or parchment sheets to make a pancake shape. I have attached step wise pics so you can see the consistency of the dough as well as the detailed steps. Believe me, its not too hard once you get the hang of it. I make it literally every other day! This recipe below makes 5-6 pancakes which is like 2 servings.
Hope you try this and let me know how you like it!
Bringing these delicious pancakes to the AIP recipe Roundtable this week hosted by Phoenix Helix
If you like Indian food and like chicken then I can bet that you would have definitely tasted Tandoori Chicken:) If not, then you need to immediately rectify that! Tandoori Chicken probably helped popularize Indian cuisine in the rest of the world. And Chicken tikka masala where this tandoor baked chicken is dunked in a delicious creamy tomato gravy is every ‘curry’ and ‘chicken lovers’ dream curry.
I have made Tandoori style chicken numerous times over the years although I had never posted a recipe until now. I did post a Nepalese version of Tandoori Chicken sometime back which has tomato in the marinade. Usually I would just make Tandoori chicken by making a marinade in yoghurt with ginger, garlic, some coriander, cumin, cayenne and garam masala. I believe cumin and the ginger-garlic paste is what gives a Tandoori chicken its unique flavor. The chicken is nice and slightly crispy on the outside while really really moist and succulent on the inside. And it is just oozing with flavor!
Of late since I avoid dairy on my Paleo diet, I have been omitting yoghurt. And I have been using lemon juice instead to impart acidity to tenderize the meat. That works pretty great too. So last week as I was making a new batch, I remembered to take the pics and note down ingredients so I could post this recipe! The longer you marinate the chicken, the tastier your tandoori chicken will be! Also, tandoori chicken has a special flavor because it is baked in a tandoor (clay oven). So in my version, I tried to get a smokey flavor by broiling the chicken for a couple mins in the end.
The tandoori chicken tastes great with some plain white rice and dal (lentil curry). That’s how my family enjoys them. I either eat them with a salad on the side or make Chicken tacos using my homemade cassava tortillas. So so yum!
- 1½ lb chicken thigh pieces
- 5 large garlic cloves
- 2 inch by 1 inch long piece of ginger
- 2 tbsp olive oil
- 1 tsp sea salt
- ¼ cup lemon juice
- 1 tsp kashmiri chilli powder
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- 2 tsp cumin powder
- 2 tsp garam masala
- 1 tbsp olive oil
- Extra Olive Oil for brushing on top
- Clean the chicken pieces and cut into large pieces. Dab the chicken pieces using paper towels to remove moisture. Make light gashes on the chicken pieces so that the marinade can seep in.
- Mix all marinade ingredients in a large mixing bowl.
- Add the chicken pieces to the marinade and using your hands coat each piece generously with the marinade. Let the chicken pieces sit in marinade for at least 1 hour. Or up to 8-10 hours. (Transfer chicken to fridge if marinating for more than 1 hour)
- When ready to bake the chicken, pre heat oven to 450 deg F (220 deg C).
- Line a baking tray with Al foil and brush with oil. Lay the chicken pieces on the baking sheet. Bake at 450 F for 25 mins.
- Take out tray and brush with oil and flip the chicken pieces and bake for another 15-20 mins until both sides are well cooked.
- Remove tray from oven and turn oven to broil setting. Now place tray on top rack for 2-3 mins until there are slightly blackened smoked spots on each of the chicken pieces.
- Take tray out of the oven and cover the tray with Al foil until serving.
- Serve tandoori chicken with lemon wedges and sliced red onions!
You could also grill this chicken on an outdoor grill. If you add charcoal that would give them a really good flavor!
I wonder who discovered brownies and whether it was an accidental discovery? Was it a cake batter not rising adequately or a cookie batter becoming a bit runny? Well, we will never know for sure. But when I googled this question, it seems that in 1906, a cookbook author, Fanny Farmer adapted her chocolate cookie recipe to a bar cookie baked in a rectangular pan and this was published in the Boston Cooking School Cookbook1. Well, whoever discovered this cross between a cookie and a cake, definitely raised the bar (pun intended 🙂 ) on ‘snacking’ ! Can you imagine what kids’ school events, bake sales, other fund raising events and office parties would be without the ‘much coveted brownies’ ?
When I see folks going for the boxed brownie mix, it really saddens me! Ugh! I have a funny recipe related to this. So my very first month at work here in the US (many many moons ago :)), our departmental assistant baked these delicious brownies that were so perfect – a bit dense from outside but when you bit into it they were really gooey and so chocolatey. I was impressed. That was my first time eating a brownie ever! (yeah since in the late 1990s until I left India, brownies were not available there, alas!). Since I loved baking, I immediately asked this assistant if she would share her recipe with me. She just looked at me and said ‘Oh I just add 3 eggs instead of two’. I felt a little surprised by that response but more than that I felt embarrassed in front of my other colleagues that I wasn’t even aware of the general brownie recipe which everyone seemed to know about! Well, it was only later that a friend told me that most folks generally use a boxed mix! what a tragedy! What is funny is that I don’t even think that using the boxed mix saves any time! So why add a few dozen chemicals into your body unnecessarily?
Anyways, sorry for that detour there! Getting back to homemade brownies, I have a few recipes that I have regularly used in the past. And then in the past couple years, I have been trying to bake healthier versions of brownies. One of them is the Black Bean Brownies. My kids absolutely love this one. So of late I have been meaning to try paleo brownies and I had pinned a few recipes. Finally this past weekend I got a chance as we were having a get together with our friends and I had signed up to bring dessert! So I chose a recipe that used coconut flour instead of almond flour since one of the kids was allergic to nuts. As I began ready to bake, I realized that I was out of maple syrup and so I replaced maple syrup with coconut sugar. And then as I was wondering if the consistency of the brownie would get affected because of this change, my oven timer went off and I realized that I had just finished roasting a pumpkin. So you can guess what happened next! Yes, some pumpkin puree went into my brownie batter 🙂
Pleased to report that four kids cleaned up this batch in a matter of minutes! And since I knew what went in these delicious and moist brownies, I did not mind it all 🙂
The below recipe is adapted from ‘Paleo Chocolate Brownies’ from Empowered Sustenance.
- ½ cup minus 2 tbsp coconut flour (I used Bob's Red Mill)
- ½ cup cocoa powder
- ½ cup plus 2 tbsp. coconut oil, melted
- 3 eggs, at room temperature
- ½ cup coconut sugar
- ¼ cup thick pumpkin puree, packed
- 1 tsp. vanilla extract
- Pinch of sea salt
- ¼ tsp baking soda
- ¼ cup dairy free chocolate chips(optional)
- Preheat the oven to 350 deg F (180 deg C) and grease a 8 by 8 in baking dish using coconut oil. Line with parchment paper.
- In a large mixing bowl, add the eggs and beat using a hand-held electric blender. (You could use a stand mixer too).
- Add the coconut flour, cocoa, coconut sugar and the melted coconut oil. Continue mixing and then add the pumpkin puree, vanilla, salt and baking soda. Mix till well blended. The mix will be a bit thick and not too runny which is ok.
- Dump mixture into the baking dish. Sprinkle chocolate chips on top if adding. Bake for about 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool for a few minutes before cutting into squares.
DISCLOSURE: This post may contain one or more affiliate links. Sometimes when you click a product link on this blog , it’s an affiliate link. This means that if you decide to buy it, I get a small commission. Your price stays the same, and your purchase supports this blog at the same time.
Fall always brings a sense of contentment in me. The vibrant colors makes you want to go for leisurely walks trying to soak in all that beauty. The change in weather makes me want to snuggle in blankets all day long and plan for the imminent holiday season. This year has been a particularly relaxing year for me after I decided to quit my job early in January. I took this hard decision with careful thought and reasoning and my desire to get my RA under control was the influencing factor in this decision. Stress is a trigger and an aggravator for most autoimmune diseases and I am fairly convinced that the stressful work environment that I was in for the last few years was one of the factors responsible for the sudden onset of my RA two years ago.
So it was time to take care of myself after being 100% focused on only the needs of the children and the family for the past 18 years. And let me tell you – this was long, long overdue. A lot of times, we, especially women become such ‘busy’ beings that we don’t even realize that we have become machines, working like clock work. I didn’t realize when I made the decision to quit that it would have such a profound impact on my health and well being. I quit because I felt I could not do both the things – do the job as well as take care of myself. Now I feel…. ‘liberated’. I am so thankful to God for being able to take this break. I can indeed vouch for the fact that lifestyle changes can have a profound impact on your disease and well being. I am not sure when and if I will ever get back to my previous professional life. But for now its all about taking a step back and rejoicing in all the positive things that has happened this year. I am just lazing around, enjoying the beauty and doing what I enjoy the most – cooking all day! For the past two weeks, its about warm and comforting soups and this pumpkin coconut soup is one such comforting bowl of deliciousness that makes you relax, unwind and be thankful.
Last week I roasted two large pumpkins and froze them in ziplock bags. That is what I used for this soup. To see how to roast a pumpkin, check this post of mine from before.
Bringing this delicious bowl of soup to the AIP Recipe Roundtable hosted by Phoenix Helix this week.
- 1 tbsp coconut oil
- 1 medium size onion, chopped fine
- 2 celery stalks, chopped fine
- 1 tbsp garlic, chopped
- 1 tbsp fresh ginger, chopped
- 4-5 fresh curry leaves
- 2 serrano chillies, chopped fine (optional, skip for AIP)
- 1 tsp turmeric powder
- 1 tsp sea salt
- ½ cup fresh or frozen cranberries
- 2 cups pumpkin puree (homemade or canned)
- 2 cups water
- 1 cup coconut milk (organic canned or fresh home made)
- 1 tsp cumin powder (skip for AIP)
- ¼ cup fresh cilantro leaves, chopped
- Put Instant Pot on saute mode. Add the coconut oil and then add the onions and celery. Stir on high for 1 minute. Then add the garlic and ginger and curry leaves and chillies (if adding) stir on low for 1 minute.
- Next add turmeric, salt and cranberries. Stir for 30 secs. And add the pumpkin puree and water. Close the lid on the Instant Pot and set valve to sealing. Set pressure cook time to 10 mins. Release steam carefully, open the lid and add the coconut milk. Add cumin (if adding) and again pressure cook for 5 more mins. let pressure release naturally.
- Using an immersion blender, puree the soup (or use a blender/food processor to blend)
- Add fresh cilantro leaves and serve warm.
- Follow the same exact steps as above increasing initial cooking time to 20 mins.
- Follow the same exact steps as Instant Pot.
For making homemade coconut milk, check my recipe post 'How to make homemade coconut milk, coconut flour and coconut yoghurt'
In Kerala cuisine, shrimp/prawns are very popular. Especially in the areas closer to the sea like Kochi. My mom having grown up in Kochi, would add shrimp to most vegetable side dishes along with shredded coconut. Tiny shrimp were mostly reserved for such vegetable dishes where a handful of them were enough to impart lots of flavor to an otherwise boring vegetable dish 🙂 No wonder growing up, we sisters never fussed about eating our veggies!
So I have been continuing with my mom’s tradition of adding shrimp to veggies here in my US kitchen too. And the kids have been eating their veggies without any complaints 🙂 This past week I was cooking Ivy gourd. I had added a few shrimp to the water while cooking the ivy gourd. I, however, inadvertently added more water than what was needed for the vegetable to cook so I needed to drain the stock in order to end up with a ‘dry’ vegetable side dish. I obviously reserved the stock thinking I would use it in some soup. But as I quickly tasted a spoonful of the stock, the idea of this seafood and vegetable soup was born in my mind.
And the very next day, I had to make this! I added lots of other veggies in addition to the ivy gourd. All possible veggies that were available to me in my refrigerator went into the pot – daikon radish, taro root and spinach!. For flavor, I added turmeric and ginger. And also some dried seaweed (dulse). The soup as you can imagine turned out to be so so flavorful and takes less than 30 mins to put together!
I had this entire batch – about two bowls full of soup for lunch along with a small salad. Bringing this delicious and flavorful soup to the AIP recipe roundtable hosted by Phoenix Helix.
- 8-10 medium size shrimp, peeled and deveined leaving tails intact
- ½ cup ivy gourd, cut into long thin pieces
- ½ cup Daikon radish, cut into thin slices
- 2 medium taro root, peeled and cut into 1 inch cubes
- 3 cups water
- 1 inch by 1 inch piece of fresh ginger root, peeled and cut into thick round slices
- ½ tsp organic turmeric powder
- ¼ tsp sea salt
- 1 cup spinach and or bok choy leaves
- 3-4 pieces of kombu/dried seaweed
- In a medium cooking pot, add the shrimp, the vegetables, ginger, turmeric and salt. Heat pot on stove and when the water starts to boil, turn heat to low and cover and cook for 6-7 mins or until the taro pieces are well cooked.
- Add the spinach/bok choy and cook for 1 more minute. Turn heat off.
- Transfer to 2 serving bowls. Add the combo/dried seaweed pieces on top. Serve warm.