Paleo Herbed Bread

Paleo? What the heck is Paleo, you may ask. If you haven’t heard about the Paleo diet it is based upon eating contemporary foods from the food groups that our hunter-gatherer ancestors would have thrived on during the Paleolithic era, or Stone Age. You may be thinking ‘great! Another fad diet’, I don’t blame you, I thought the same thing. Then I looked more into it and realized it wasn’t so bad, in fact it’s helpful for what I wanted to achieve, which is cutting out processed foods as much as possible.

I don’t follow the Paleo diet to the letter, or any specific diet for that matter. But I do search for Paleo recipes quite a bit, some are ok, some not so ok, but for the most part most have been pretty delish.

I love bread, and all the bad bad carbs, but I made a decision to cut it out of my lifestyle as much as possible but not completely, I do indulge every once in a while. And upon perusing the holy grail that is Pinterest, I came across this Paleo friendly bread from Multiply Delicious. I did not revise this recipe, but I do want to share it because I will post later on how to use this deliciousness in other recipes.
This recipe is so ridiculously simple, and I had all the ingredients already on hand, so you may too.

Paleo Herbed Bread

1 ½ cups blanched almond flour
2 tablespoons coconut flour
2 tablespoons golden flaxseed meal
2 tablespoons fresh herbs of choice (I used rosemary and thyme), chopped
¼ teaspoon sea salt
1 ½ teaspoons baking soda
5 eggs
¼ cup coconut oil, melted
1 tablespoon apple cider vinegar

Preheat oven to 350° and grease a loaf pan. Set aside.
Place almond flour, coconut flour, flax, herbs of choice, salt, baking soda in a food processor and pulse together to combine. Pulse in eggs, oil, and vinegar.
Pour batter into prepared loaf pan and bake for 25 to 30 minutes or until golden and a toothpick inserted in center comes out clean. If the top is getting too brown place a piece of aluminum foil over the top to keep the top from over browning.

This bread is delicious by itself, I like to spread a little bit of coconut oil as my ‘butter’. YUM!


Faux Risotto with Asparagus and Crispy Prosciutto

I just made this for the first time last night and WOW!! I impressed myself. I had never attempted to make a faux risotto from cauliflower before, and quite honestly I was a bit skeptical about it as I love, love, love risotto. When we go to a fancy restaurant I’ll order whatever has risotto on the side, seriously. But guess what, risotto is made with arborio rice which is a short grain rice and it has highest amount of starch in it, which works well for a creamy risotto, but not well on our hips.

The original recipe is Giada de Laurentiis’ Champagne Risotto. I did not have any champagne so I did not use any, maybe next time, I just used what I had on hand. I was so pleasantly surprised at how my version came out, not as creamy as regular risotto but it definitely satisfied. What got me really excited about it was the crispy prosciutto. My husband’s reaction? “Omg, I’m in heaven.” ‘Nough said.


6-7 thin slices of prosciutto
1 head of cauliflower
12 asparagus spears
1/2 yellow onion, chopped
2 tbsp grapeseed oil or coconut oil
3 cups low sodium chicken broth
1/4 cup freshly grated Parmesan
1/4 tsp salt
1/2 tsp black pepper

Heat oven or toaster oven to 450° F and place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

Steam cauliflower in steamer or microwave safe bowl with a little bit of water or low sodium chicken broth for 3 min, toss add 3 more min. until soft but not mushy. Place in food processor and process little by little until it resembles rice.

Blanch asparagus for 2-3 min in chicken broth. Remove, let cool and cut into diagonal 1/2 inch pieces.

Heat oil in a sauté pan and add the chopped onion, sauté for a minute and add the cauliflower with a ladle full of the still hot broth from the asparagus. Cook until broth reduces and add another ladle full. Cook again until it reduces, no need for more. Add Parmesan and toss in the asparagus. Cook until Parmesan is melted. Serve and top with crushed crisped prosciutto.