Holiday Recipe – Paleo Pumpkin Bread

Happy holidays, Slow Carbers.  This will be the last post of 2011 so I thought I’d leave you with a festive recipe so you can enjoy a healthier version of one of my favorite holiday recipes.

You may have noticed a huge slow-down in posting over the last few months.  I’ve been quite busy with some other projects and I haven’t been cooking and posting as much.

The Slow Carb Foodie will be back to posting regular recipes in the New Year just in time to give you some new Slow Carb recipe ideas to help you eat healthy in 2012. We will be announcing a regular posting schedule and putting out a few special goodies to help you out on your Slow Carb journey so don’t forget to sign up for our newsletter so you don’t miss out.

On to the recipe:  Paleo Pumkin Bread

Gluten Free Pumpkin BreadI absolutely adore pumpkin around this time of year.  Pumpkin pie, cheesecake, lattes, and most of all I love my mom’s pumpkin bread.  I recently made a huge batch of it for some friends over in Australia, Despite the fact that it’s summer here, I figured they should try it.

They were a bit horrified by the sound of it – “Ummmm, we don’t understand why you would put pumpkin in bread?  Must be some weird American thing!”  This coming from a group of people who put beetroot and fried eggs on their burgers.

Well, they soon found out we put pumpkin in our desserts because… it’s awesome.  So awesome, that I kept getting requests for more pumpkin bread, and I finally decided if I was going to keep making it, I should really learn to make a healthier version.  My original is like cake –  the recipe calls for multiple cups of sugar and flour – SO not Slow Carb Friendly.

So, I found a new recipe from Elana’s Pantry for this Paleo Pumpkin bread and made a few slight modifications.  If you haven’t already, check out her site.  She has some really great, healthy recipes.  Not all are suitable for Slow Carb, but many of the more recent ones are.

This pumpkin bread was a lot more savory than the one I normally make, but it turned out extremely moist and delicious and was full of flavor from all the spices.  I made a double-batch and put raisins in one of the loaves.  It’s not suitable for Slow Carbers on a daily basis but as a bit of a treat, it really shouldn’t wreck all your hard work.  And, it’s much better healthier than the original.

Ingredients

  • 1 cup almond flour
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon cloves
  • ½ can pumpkin
  • 2 tablespoons honey
  • ¼ teaspoon stevia (I used liquid, but powder would probably work, too)
  • 3 eggs

Directions

  1. Use a food processor or electric mixer to combine almond flour, salt, baking soda and spices.
  2. Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
  3. Scoop batter into a small loaf pan  (the bread doesn’t rise much, so it’ll just stay flat in a large pan – you could put a double batch into a large one and then just increase the cooking time 10 minutes or so. )
  4. Bake at 350° for 35 minutes
  5. Cool for 1 hour
  6. Serve

If you’re really getting into pumpkin this season, head on over to Finding My Fitness blog, where Jason has posted a great recipe for Pumpkin Paleo Pancakes.

I hope you all enjoyed this recipe and that you and your loved ones have a happy and healthy holiday season.  I will see you in the New Year with lots of recipes and other great tips for your diet.

Slow Carb Deviled Eggs

Slow Carb Egg Recipe

Slow Carb Egg Recipe
Slow Carb Deviled Eggs
Even the biggest egg lover eventually gets sick of eggs done the same way (or the same 3 or 4 different ways) while eating a Slow Carb lifestyle.

I’m not an egg lover to begin with, and sometimes I even have to go on egg “detox” for a few days when I OD on eggs.  I am, however, always up for trying something new.

After posting the bacon baskets last week, I kept thinking about how cute they’d be with little deviled eggs in them so I decided to make deviled eggs for the first time in my life.

Low and behold, I actually enjoyed them… a lot.  And, that’s a very rare thing for me.  Normally, I’m just happy if I can choke them down at 7am.

I think there were a few reasons I enjoyed them so much, and you may want to consider when trying to do your own deviled eggs.

1)    I used fresh free-range, organic, and antibiotic/hormone-free eggs.  This makes a huge difference in taste.  HUGE.  If you don’t believe me, buy two sets of eggs, and do a side-by-side comparison.  You will see and taste the difference.

2)    I made sure the eggs were cooked absolutely perfectly using this method.  It’s a bit anal, but quite easy to do with a kitchen timer, and you don’t get the nasty, gray overdone eggs.

3)    I used fresh homemade mayo.

I use a really basic recipe.  Because I used my own mayo with garlic, mustard and vinegar in it, there’s really no need to season the eggs much.  The mayo does all the work.  If you don’t make your own mayo, you may need to season a bit more.

Deviled eggs are a quick and easy breakfast, a portable snack, or a great finger-food for parties.    These should keep for a few days in the fridge, but mine seem to disappear within 48 hours anyway (Australian boyfriend had never had a deviled egg and is now OBSESSED!), so food spoilage has not been an issue.

Ingredients

  • 8 hard boiled eggs
  • 2-3 tablespoons mayo
  • Salt and pepper to taste
  • Paprika and/or springs of parsley (If you want to dress them up for a party)

Note:  For a little kick, add a few drops of Frank’s Red Hot or sprinkle of Cayenne Pepper.

Directions

  1. Hard boil eggs.  I definitely advise using the method above.
  2. Slice eggs, lengthwise, down the center.
  3. Gently remove yolk into a bowl.
  4. Add mayo and any additional seasonings.
  5. Sprinkle with paprika and serve.

Cauliflower to go with any Slow Carb Meal (aka “Faux Rice”)

Not the usual low-carb cauliflower (a.k.a. "faux rice") - delicious cauliflower side dish

Not the usual low-carb cauliflower (a.k.a. "faux rice") - delicious cauliflower side dish Well over a decade ago I was introduced to “Faux Rice” and “Faux Potatoes” when my parents went on a low carb diet.  This normally consists of “ricing” a head of cauliflower, steaming it and then covering it in some sort of low carb marinara or meat sauce to mask the fact that it tastes nothing like rice or potatoes.

With a little bit of time and effort, you can create a cauliflower dish that doesn’t need to be disguised, covered or smothered by rice sauces.  These are great served like hash browns for breakfast or as side dish with any meal of the day.

I like to chop up an entire cauliflower at once (as well as extra onion and garlic) and keep the extra in the fridge so I can make it a few times throughout the week with minimal prep.

Cauliflower to go with any Slow Carb Meal

(Makes 2 cups)

Ingredients

  • 2 c raw cauliflower, grated using a cheese grater or chopped to the size of your pinky thumbnail
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Oil (macadamia nut oil or olive oil)
  • Sea salt, fresh ground pepper
  • Optional seasonings (You can spruce up the dish with a seasoned salt, herb blend or or paprika – Don’t try all of them at once!  I like to use a blend of  Italian Herbs or Turkish Seasoning and usually buy from Penzey’s because they’re high quality and don’t have fillers.)

Directions

  1. Pour a bit of oil into a frying pan, and set heat to medium.  Add the onions and sauté until translucent or even a bit crispy.  5-6 minutes.
  2. Add garlic.  Cook until fragrant.   1-2 minutes.
  3. Add cauliflower.  Turn heat up a bit a cook until golden brown.  About 6-10 minutes.
  4. Season with sea salt and fresh ground pepper.
  5. Add other seasonings if desired.