Paleo Chocolate Macaroon Pie!

I "liked" the Just Eat Real Food page on Facebook, and now all these delicious looking recipes just keep popping up on my news feed.  Its amazing!!  I pin (of course) several recipes a day.  I figured it was time I started sampling some of the recipes, so I thought I should start with dessert, and start with something chocolatey!  I went with the Chocolate Macaroon Pie, because I have everything in the house!

It was super duper easy to make.  A little messy, but a very simple recipe.  The end product?  Well, that was absolutely amazing.  I had a small sliver, and it was like a small piece of heaven on a fork. mmmmmm.  The chocolate filling is so smooth and creamy!! Avery seemed to enjoy it too. She was COVERED in chocolate when she was done.  When we were sitting outside after dinner she came up to me and said "Mommy, more pie!" LOL

My only complaint with the recipe.... they ask you to use a pie sheild.  I had no idea what that was, and the instructions on how to make one were not that clear (at least to me).  I just googled it.  It is apparently a sheild that goes around the upper crust of your pie to prevent it from burning.  Who knew!  I also thought that the crust was a little thick.  I would probably thin it out next time.

INGREDIENTS:

crust

• 4 cups unsweetened shredded coconut
• 1/2 cup honey
• 1/4 cup coconut oil or melted butter  (i used coconut oil)

filling

• 6 oz unsweetened chocolate
• 1/2 cup coconut milk or heavy cream (I used coconut milk)
• 1/3 cup honey
• 2 tablespoons coconut oil or room temperature butter (i used coconut oil)

DIRECTIONS:

1. Preheat oven to 325.
2. Combine crust ingredients using your hands and then press into a standard 9 inch pie dish, that has been greased.  (it will seem like too much, but press it down and up the sides, creating a thick crust)  If you dont want a thick crust, you could use a bigger pie pan
3. Cover crust with a pie crust shield or make your own by cutting a piece of foil in a circle slightly larger than your pie, then cutting out a smaller circle which will allow the middle to cook thru.  Bake with shield on for 15 minutes.  Remove shield and bake for 5-7 minutes uncovered until golden. Your sheild should look like a giant O that fits around the outer perimeter of your pie crust
4. Remove from oven, let cool completely while preparing filling. I chucked my crust in the freezer to cool. I made my filling while the crust was cooking, and I could not be bothered to wait for it to cool.
5. Combine chocolate, coconut milk and honey over a double boiler.  Gently melt the mixture, do not overheat.  You do not want to burn the chocolate or cook the honey.  That is why a double boiler is very important during this step.  Once chocolate is melted and there are no lumps, remove from heat and whisk in room temperature butter or coconut oil.  This will create a lovely sheen. I used my immerson blender.  seemed to work just fine!
6. Pour chocolate filling into cooled pie shell.  Place in fridge to set chocolate.
7. Top with fresh raspberries, store in fridge until ready to serve. I used raspberries and blueberries, and being the impatient person I am, I did not wait for it to set before I decorated
8. Set pie out at least 15 minutes prior to serving. This is a good idea,  It is really hard to cut straight out of the fridge!!!

I guess the true test will be if my husband likes it!!

Original recipe: http://glutenfreefix.com/chocolate-macaroon-pie/3218/ 

Happy Baking!!

JoJo!!

Paleo Butter Chicken

So I am back at it.  I am more convinced than ever to eat healthy and lose the extra baggage.  This summer I am committing to run the 1/2 marathon, starting back at crossfit 2-3 days/week (once I finish work), and eating clean!!  Eating clean can still be delicious, so I plan on trying lots of new recipes this summer and sharing them!

Tonight I made a favorite, and something I have not shared yet!!  BUTTER CHICKEN!!  I love Indian food, and who doesn't love butter chicken?!?!  Although this is a delicious recipe, I must admit it is not as good as the authentic real deal, but I will still eat it anytime!

Since I don't eat rice, I usually pair it with Spaghetti squash, and sometimes roasted vegetables.  Today I served it over a roasted sweet potato and portobello mushroom.  It was yummy yummy yummy.

As usual I do not do things by the book.  It tells you to cook the chicken first, then add it to the sauce.  I cooked my chicken IN the sauce.  I think next time I will try adding some spinach to it too.

		Ingredients 2 x 2 tbsp of pastured, grass-fed butter (I always end-up using more since we know it’s so good for our health); Its butter chicken, I used 1/4 cup of butter About 1 Kg chicken cut in chunks; 2 tsp garam masala; 2 tsp paprika; I used smoked paprika.  much yummier! 2 tsp ground coriander; 1 tbsp grated fresh ginger; Today I used 1tsp of ground ginger since I forgot to buy some ginger at the store 1/4 tsp chili powder (adjust to taste); I used probably close to 1/2 tsp and it still was not very spicy 1 cinnamon stick; this is just garnish in the original recipe so i skip it 6 bruised cardamon pods; i have ground cardomon so I used about 1tsp 1 can of tomato puree (you can easily puree your own tomatoes if they are meaty enough); 3/4 cup coconut milk; 1 tbsp fresh lemon juice; Directions Heat a pan, add the first 2 tbsp of butter and stir-fry the chicken chunks. You can cook them in 2 batches if your pan is too small. Remove the chicken from the pan. I SKIPPED STEPS 1 AND 2.  I MELTED 1/4 CUP OF BUTTER Put the second 2 tbsp of butter and slowly heat the spices for a minute or two until you can smell the aroma. I was using a very low heat, so i probably cooked it 10-15 min Put the chicken back in the pan and stir so you mix in all the spices with the chicken. I SKIPPED THIS STEP. At this point, add the tomatoes and simmer for about 15 minutes. Stir from time to time. Add the coconut milk and lemon juice and let it simmer for another 5 minutes. THIS IS WHERE I ADDED MY RAW CHICKEN AND LET IT COOK THROUGH IN THE SIMMERING SAUCE Enjoy without guilt! Garnish with fresh herbs and a stick of cinnamon for extra fanciness points.	I
		I got the original recipe from Paleo Lifestyle http://paleodietlifestyle.com/delicious-butter-chicken-recipe/
		I hope you like the chicken as much as we did!!
		Happy Cooking!
		JoJo!!

I start again.... I never give up!!

Well here I am again.  Back at it.  I am running again, and this time I am CHOOSING to train for a 1/2 marathon.  Sounds a little crazy, and it probably is, but why the heck not!!

That's better, I am only 1/2 crazy.  The last running group I joined I only made it to 14km, and I probably missed as many runs as I attended.  This time I am doing things differently.  I am starting this time around with a different attitude.  This is something I WANT to do, and something I am choosing to do.  Even though I took 8 weeks off, I still have some running under my belt, so I am starting off in better shape than the first time around.  

WOW!!  21km, 13.1miles.... doesn't sound far to drive, but it sure sounds like a long way when you are going to be running it!! Yikes!  Definitely 1/2 crazy!

This weekend I ran a 10km race.  I am only up to 7km in my training program (week 2), but I figured why not?!?! it was in town, so it made sense.  I was able to run for about 7km, then I was dead and needed a few walk breaks.  finished the race in 52.17 minutes, my goal was under 55 minutes so I really have no complaints, other than it hurt!!  LOL the best part is, It made me excited about racing.  I was looking all last night for another run that will fit in with my training schedule.  Looks like it will be the Canada day 15km, and I'll see what else I can find!

So stay tuned.  I will try to keep you updated on my progress, and some more delicious recipes I plan on trying out to fuel all of this running!!

Happy Running!!

JoJo!!