Pulled Pork, Two Ways

Rosemary-Fig Nutty Bread (Paleo-Friendly)

 

This recipe is inspired by these delicious, though non-Paleo, crisps/crackers Scott and I enjoyed while in Portland. I'm working on a Paleo-friendly cracker to satisfy our cravings, but in the meantime I decided to modify this recipe, from Elana's Pantry. The flavor combination is amazing!

This bread should defintiely be toasted, and can be enjoyed in a number of ways:

-with a light spread of raw honey

-with goat cheese and more thinly sliced figs (if you're eating dairy)

-with a thin layer of almond butter and a thinly sliced and fanned apple

-create an even more flavorful version of this turkey sandwich

Rosemary-Fig Nutty Bread

1 ½ cups blanched almond flour

¾  cup arrowroot powder (I use ½ cup, so that the bread is not so dense)

¼ cup flax seed meal

½ teaspoon  sea salt

½ teaspoon baking soda

4 eggs
¼ cup walnuts, coarsely chopped
¼ cup hazelnuts, coarsely chopped
½ cup pistachios, coarsely chopped
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup sesame seeds

1 T. chopped fresh romsemary

10 dried figs, chopped (as finely or as coarsely as you like...I chopped some fine and some more coarse) 

1. In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda
2. In a larger bowl, blend eggs 3-5 minutes until frothy
3. Mix dry ingredients into the eggs, then add nuts, seeds, rosemary, and figs
   
4. Pour batter into a greased loaf pan (between 7"x3" and 8.5"x4.5", so that the loaf isn't too flat)
   
5. Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
6. Cool and serve

Sunday

Breakfast:
Toasted "Nutty Bread" Sandwich w/Avocado, Spinach, and Watercress

Lunch:
Halibut en Papillote w/Butternut Squash, Carrots, Leeks, Celery, and White Wine

Snack:
Apple Pie Lara Bar


Dinner:
Halibut en Papillote (leftovers)

*Tip: I bought a 12oz. piece of halibut so that I could make it for lunch and then have leftovers for tonight's dinner. This is a good idea for those of you looking for time-saving meal options...as I mentioned earlier, parchment wrapped (en Papillote) fish with veggies can be prepared in advance (up to one day) and is oven-ready when you get home. Make a double batch and you've got lunch for the next day!

*Tip: When using a fish other than Chilean seabass, make sure to julienne or small dice (1/4-1/2" cube) the vegetables, as cooking time will be shorter. While the seabass will become more tender and eventually just fall apart (similar to on-the-bone chicken thighs), salmon (should be slightly pink in the middle when done) and other fish will just dry out.

Paleo Sandwich Anyone!?

Yes, you can still eat sandwiches on Paleo! And yes, I am totally in love with this Paleo-friendly "Nutty" Bread recipe (just omit vinegar and agave) for such creations. I know that Scott gets a little bored with rolled up turkey breast, and that lettuce, while refreshing and crunchy, can be a bit less satisfying than a hearty piece of bread...so, go ahead and make a loaf for this week's lunch creations.

Disclosure: If you're used to hearty breads such as Ezekiel and other similar brands, this will not be too far from the norm, but you white bread eaters...go ahead and try it, it you may just love it! I like to cut each slice about 1/2" thick and toast until golden brown before assembling.

*Tip: On another note, while the consumption of mayonnaise should be limited, due to the high fat content, it does not have to be eliminated if made from scratch (eliminating preservative and weird additives). Try this recipe, it's really straight forward. And, if you're feeling adventurous, you can add herbs like tarragon or dill, if making a salmon or crab salad sandwich, or basil, if making a roasted veggie sandwich...just some fun ideas!

Homemade Mayonnaise:
2 Tbs. fresh lemon juice
1 whole egg plus 1 egg yolk, at room temperature
1 1/2 cups olive oil
1/4 tsp. salt, or to taste

Directions:
In a blender or food processor, combine the lemon juice, egg and egg yolk. Pulse the mixture several times until smooth. With the blender running, add the oil in a slow, steady stream and process until smooth. Season with salt. Transfer the mayonnaise to a small bowl, cover and refrigerate until ready to serve. Makes about 1 1/2 cups.