Primal Enchiladas

Primal Enchilada with roast beef and cheddar and side salad - YUM!

I made homemade primal enchiladas last night and they were delicious! Why are they considered primal?? Because the tortilla used is not wheat, flour, corn, or any other grain.  They are actually egg crepes - and they are WONDERFUL! 

I had never made crepes before this recipe, and did not think they would stand up to the folding and abuse of filling and transferring them to the pan, but I was very pleasantly surprised. Now the original recipe I read called for ONLY using the egg whites.  That for me would take a lot more practice, as they are very flimsy and more easy to tear.  However adding 2 or 3 yolks into the mixture gives added strength and does just fine. 

I used leftover roast, chopped up fine (thanks, Ma), and sauce that I made up myself and shredded cheddar for the filling. Below are the ingredients and approximate amounts, since I didn't really measure anything :P

Enchilada Sauce
28 oz can crushed tomatoes (or roasted tomatoes, mixed in blender)
2-3 Tbsp minced dry onion (or 1/2 small onion chopped fine)
2 Tbsp chili powder
2 tsp red (cayenne) pepper
4-5 cloves garlic, minced
1 small can green chilis

Mix together well and set aside.


Egg Crepes (Tortillas)
3 whole large eggs
5 additional egg whites
1/2 cup whole milk or half & half

Mix well.  Heat to medium heat a skillet.  Spray will with non-stick spray.  Pour small amount of egg mixture into skillet and tilt to spread and cover bottom.  Let cook for approximately 1 minute.  Cover the skillet with a lid and cook another 30 seconds.  Slide with spatula onto plate to keep until ready to fill.  Use rest of egg mixture making another 5-7 'tortillas'.


Filling:
Take approx. 1-1/2 cups of the sauce mixture and put in skillet that you'd used for the crepes.  Stir in the meat you have selected to use in your filling.  I have used chicken, roast, and ground beef - all of which are delicious.  Stir mixture and heat until liquid reduces and sauce is thickness desired.


Putting it together:
Grease 9x13 pan.  Spread small amount of sauce in the bottom.  Take an empty plate and spread out a crepe.  Put small spoonful of filling onto crepe and sprinkle with cheddar cheese.  Fold sides of crepe in slightly and then roll from opposite end to close. Place folded enchilada into pan on top of sauce.  Continue making enchiladas until crepes are gone/pan is full.  Pour remaining sauce over enchiladas and spoon leftover filling in between enchiladas for yummy goodness.  Sprinkle entire pan with shredded cheese.  Cover with foil and bake in 350 oven for 30 minutes.  I like to take off foil then and bake another 5 minutes or just turn on broiler to brown up the tops for a couple minutes.

ENJOY!!  :)

Chocolate Chip Cookies

We consider these our "Primal" chocolate chip cookies, using as natural ingredients and as dark a chocolate as possible.  They are also Gluten-Free!  On her website she also has a dairy-free if that is necessary.

Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookiesprinter friendly
2 ½ cups blanched almond flour  (I use the unblanched - it just has the husks as well, which I see as extra fiber :)  However - if you wanted a lighter texture or colored cookie, I'd definitely use the blanched.)
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
10 tablespoons butter, melted 
1 tablespoon pure vanilla extract
1/4 cup maple syrup
1/4 cup coconut sugar
1 cup dark chocolate chips

1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry
4. Spoon balled drops onto a parchment paper lined baking sheet
5. Bake at 350° for 7-10 minutes (timing will depend on your oven and baking sheet/stone)
6. Cool and serve

Makes 24 cookies

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This is my edited recipe.  The original recipe is from ELANASPANTRY.COM

Almond Flatbread

This is SO delicious.  We use this for sandwiches and even burgers. 
It is basically the Primal Pizza recipe with added egg, oil, and spices.

Ingredients:
Crust:
2 Cups Almond Meal/Flour  (we purchase ours from Honeyville Grains )
3 Eggs
3 - 4 Tsp Extra Virgin Olive Oil
1 Tsp salt
rounded 1/4 tsp Baking Soda

Opt Spices - to your taste and rest of meal.
Garlic Powder
Italian Seasoning or Parsley

Mix well together and pat out into well greased cookie sheet (I use stoneware) with well oiled hands.
Bake in preheated 350 oven for 20 minutes or until edges start to brown.

Primal Banana Walnut Bread

My First Attempt - and it turned out great!

 Thanks to "Little_Fish" on the Mark's Daily Apple Forum for giving out this recipe! :)

2 Eggs
1 tsp baking soda
1/2 Cup Melted Butter
2 Cups of Almond Flour
Pinch of Sea Salt
1/2 tsp Cinnamon (opt from comments)
1 tsp Vanilla (opt from comments)
2 ripe/over ripe bananas
3/4 cup crushed walnuts

*Begin by preheating your oven to 350 on bake and grease your bread pan

Step 1:

Pour your 2 cups of Almond Flour in a mixing bowl.
Add the teaspoon of baking soda
Add the pinch of sea salt and 1/2 tsp cinnamon.

Step 2:

Grab another mixing bowl
melt a 1/2 cup of butter and pour it in...
Grab a small cereal bowl and whisk two eggs, add it to the melted butter and 1 tsp vanilla...

Step 3:

Mash up your two ripe bananas pretty good then add them to the eggs and butter
Add crushed walnuts

Step 4: Stir it up good and mix into the bowl with the almond flour.
Pour the mixture into your bread pan.
Place in oven and bake for about 30 minutes or more (do the toothpick in brownie test)

this smells up the whole house and it smells and tastes SO good!!!!!

Skirt Steak Marinade

Skirt Steak Marinade

This recipe is adapted from an Alton Brown recipe. We love his scientific approach to cooking, but his ingredients sometimes need a Primal adjustment. This is one of those times. Oh, and any thin cut of steak will do: skirt, flap, Milanese, etc.
Ingredients:

• 1/2 cup olive oil
• 2 tbsp salt, dissolved in two ounces water
• 4 scallions, cut in half
• 2 big cloves of garlic
• 1/4 cup lime juice
• 1 tsp red chile pepper flakes/powder
• 1 tsp cumin
• 2 tsp honey

Method:
Mix it all up and cover your meat completely. Marinate in the fridge for an hour.