• 30Jan

    Paleo’s Cranberry-Orange Angel Cake

    Baking an angel food cake can be rather a challenge, especially since the cake sticks to the pan. I had to cut the cake in slices, inside the pan. Luckily, the cake didn’t fall apart on me when slicing it in the cake pan. Although, after going through all the trouble with getting the angel food cake out of the pan, it ended up tasting very good. The orange zest with dried cranberries gave the cake special added flavor to it without all the calories. To top it off, strawberries were added with cool whip, which especially made it extra good. This cake, like others, is lighter with fewer calories. It doesn’t need a lot of flour; however, it does need lots of egg whites and a cup of sugar. I like to serve it with strawberries and cool whip or ready whip. Blueberries, blackberries or raspberries are also good with it too. Also, it’s good just eating it plain, whichever you prefer.

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    Ingredients

    12 egg whites at room temperature
    1 1/3 cups of powered sugar
    ¼ cup tapioca flour
    ½ cup potato starch
    ¼ cup millet flour
    1 cup sugar
    2 tsp pure vanilla extract
    1 tsp xanthan gum
    1 ½ tsp cream of tartar
    ¼ tsp salt
    2 tbsp orange zest
    1 cup dried cranberries, chopped

    Directions

    1. Preheat oven to 350 degrees.
    2. In a large bowl, add all dry ingredients.
    3. Use an electric mixer to beat egg whites with vanilla and cream of tarter. Slowly stir in sugar just a few tablespoons at a time. Then beat until peaks form.
    4. Slowly fold in flour mixture with the egg white mixture a little at a time. Don’t mix; just fold mixture instead. At the end, add the orange zest and dried cranberries, chopped.
    5. Pour cake batter into an angel food cake pan and use a butter knife to gently cut through batter to remove any air pockets.
    6. Bake for 60 minutes or until knife comes out clean when inserted in the cake. Turn cake upside down in the pan and allow to cool for at least one hour before removing from the angel cake pan.

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  • 26Jan

    My Easy Paleo Meatloaf Recipe!

    When my mother was younger and raising a family one of her favorite recipes was the traditional meatloaf. She would make it with ground beef, egg, and bread crumbs with onions and lots of ketchup on top. Unknowingly, the bread crumbs had lots of carbs in them. However, as I grew older and wiser, I found more creative ways to make meatloaf without using bread crumbs in it. I started using vegetables instead of bread crumbs. I discovered that the meatloaves that I made were better tasting with more vegetables in them and healthier for you than the traditional meatloaves that people made years ago.
    Today, meatloaf is still popular. Now, there are different ways of making meatloaf other than the traditional way. You can make it with either ground chicken or ground turkey instead of ground beef or it tastes great with ground turkey or ground chicken with ground beef, which ever you choose. I find it’s tastier when sautéing mushrooms and onions together with coconut oil, and adding it to the rest of the meatloaf, it gives it a real tasty flavor. Also, some spices like dried parsley flakes and garlic powder adds more flavor too.
    Meatloaf is inexpensive to make and it tastes great with side dishes like squash, spaghetti squash, green beans or whatever you like. Meatloaf is great to make for your family and it’s also great to bring to a church gathering. Today, I am glad we can be more creative in our cooking and find better and healthier ways of cooking different kinds of meals. We have become better educated today in the foods we feed our families than they did years ago, which can help reduce heart disease, diabetes, stroke, high blood pressure and high cholesterol.

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    Ingredients

    1 pound ground beef
    1 pound ground turkey
    1 medium onion, diced
    8 ounces mushrooms, diced
    1 large carrot, grated
    2 eggs
    1 tsp salt
    1 tsp pepper
    1 tsp garlic powder
    1 tsp parsley
    1 tsp ketchup
    1 tbsp coconut oil.

    Preheat oven to 375 degrees.
    Melt coconut oil in a skillet and sauté diced onions and mushrooms for 4 minutes or until softened. Remove from heat and set aside.
    In large bowl, combine the meat, carrots, ketchup, and spices. Pour in the onion and mushroom mixture. Now use your hands to mix it all together.
    Place meatloaf in a bread loaf pan then bake for 1 hour.

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