PALEO BAKED CAULIFLOWER FRITTERS

Paleo cauliflower fritters, dumplings, bites, balls….I have no idea what to call these except delicious! I’ve topped them with gravy, dropped them in soup, dipped them in BBQ sauce, they can be whatever you want them to be! I made a big batch and neutrally seasoned them so they could be really versatile, but you could also add Italian seasoning and top them with marinara, or add parsley for faux falafel! The possibilities are endless!

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Ingredients:

1 head of cauliflower
3 eggs
1/2 cup almond flour
1tsp salt
1/2 tsp pepper
1tsp chipotle powder
1/2 tsp garlic powder

*Preheat oven to 400 degrees

Rinse and remove leafs from head of cauliflower. In a food processor, pulse cauliflower until pieces are about the size of a grain of rice. (You can also use a box grater to grate the cauliflower if you don’t have a food processor.)
In a large bowl, combine almond flour, salt, pepper, chipotle and garlic powder, add eggs and cauliflower. Stir until cauliflower is coated completely.

Form the mixture into two inch balls (pack them tightly, like a snowball!), and place on a parchment lined cookie sheet. Bake at 400 degrees for 30-40 minutes, or until golden brown. Enjoy!

THE STAY AT WORK HOUSEWIFE’S 2014 HOLIDAY GIFT GUIDE

Here’s my holiday gift guide for even the trickiest recipient on your list, because why should Oprah get to have all the fun?

For your super stylish sister:

Greater Than earrings from Eli & Barry.  These dainty 10k gold earrings go with everything, so they’re perfect for your super stylish sister, who most people just get a gift card, rather than trying to match her awesome taste!

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For your mom who never treats herself:

An Ivory Faux Fur Throw from World Market. Would she buy herself a throw that’s over $50? No.  Will she act like you might as well have spent $500 with the way she’ll ‘oooh’ and ‘ahhh’ as she pets it?  Yes.

For your friend who is always networking:

The One In A Million business card holder from Kate Spade will ensure she’s always ready to make a connection.

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For your control freak boss:

The Arc Customizable Notebook by Staples, as a control freak myself, I can tell you that this is the greatest notebook ever!  The size is perfect to toss in a purse, the pages are repositionable, and it gives you the option to add more pages like graphing paper and pocket dividers.  Plus, the leather cover is totally chic!

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For your bibliophile aunt:

Personalized self-inking “This Book Belongs To” stamp from Cre8tive Rubber Stamp.  She’ll never lose a book in Book Club again!

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For your Dad, because Dad’s are hard to buy for:

A personalized wooden beer carrier from MVwoodworks.  He doesn’t have one already, and I know you’re getting tired of just giving him sporting goods store gift cards….

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For your high tech significant other:

The Catchall iPhone 6 Dock from Jigsaw Furnishings.  If your significant other is anything like mine, even though he lives in the same house as you, and most likely was the one who sat his belongings down, you constantly hear the phrase “Have you seen my…..”  Solve that with this smartphone dock that also holds keys, a wallet, glasses and a watch.  Just don’t move it when you clean.

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Did this help you mark anyone off your Christmas list?

PALEO CHIPOTLE ROASTED BUTTERNUT SQUASH SOUP

Is there anything more comforting on a chilly day than a big bowl of Paleo chipotle roasted butternut squash soup? It is 13 degrees in Ohio right now and there’s a few inches of snow on the ground. THIRTEEN DEGREES!!!! Ugh! It hurts to breathe outside and my nosebleeds are already starting. THE STATE I LIVE IN GIVES ME NOSEBLEEDS PEOPLE! I’m not made for the cold, I HATE WINTER! But here’s the conflicting part: I LOVE wearing bulky sweaters and boots, curling up under a faux fur blanket with Tyler and some Paleo hot cocoa, I’m obsessed with Christmas lights and music, and everything else that comes with being cold, except for the cold! I could handle living somewhere that the low is about 35 degrees, someone find me three salons to manage in a place like that, then convince my family and friends to move with me! Anyways, one of my favorite ways to cope with the cold weather is to make a big batch of soup! This Chipotle Roasted Butternut Squash Soup hits all of my comfort food needs: warm, creamy, spicy, sweet!

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Ingredients:

1 butternut squash; peeled and cubed
1 yellow onion, diced
Olive Oil
Salt and Pepper to taste
5 cups broth/vegetable stock (I used my homemade chicken bone broth but for vegan/vegetarian use vegetable stock)
1/2 cup coconut milk
1 and 1/2 tsp Chipotle powder
1/2 tsp cinnamon

*Preheat oven to 400 degrees

Spread butternut squash and onions onto a parchment lined cookie sheet, lightly coat in olive oil and salt and pepper to taste. Roast in a 400 degree oven for 45-60 minutes, or until golden brown, stirring halfway through.

In a large pot (I used my Dutch oven) over medium heat add broth, coconut milk, chipotle powder, cinnamon, and the roasted butternut squash and onions. Simmer for 20 minutes. Remove from heat and blend, either with an immersion blender or in a food processor/vitamix.

I like mine topped with roasted pecans or pumpkin seeds! Enjoy!

PALEO CRANBERRY SAUCE

My first thought after making this Paleo cranberry sauce was “If it’s this easy, why do people even buy the nasty canned stuff?!”
Either people don’t know it only takes 30 minutes and minimal effort to make this beautiful, fresh cranberry sauce that is the perfect balance of tart and sweet, OR with everything else you have to make for Thanksgiving it’s just easier to grab a can and slice it up so there’s one less thing to make. Well, now you know it’s super easy because I just told you, and I’m also going to let you in on another secret: You can make this weeks ahead of time and freeze it, before you even begin to worry about the one million other things you need to get done before Turkey Day! Did I mention how impressive it looks?

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Ingredients
4 cups fresh cranberries
2 pears; cored, peeled and diced
2 Granny Smith apples; cored, peeled and diced
1 and 1/4 cups water
1 cup pure maple syrup
2 cinnamon sticks
6 whole cloves
1 cup pitted dates; chopped
1/3 cup crystallized ginger; finely chopped
1/2 walnuts; chopped
1/2 tsp kosher salt

*Makes approximately 3 pints

In a large sauce pan over medium/high heat (I used a Dutch oven) combine cranberries, water, maple syrup, cinnamon sticks, cloves and salt; bring to a boil. Allow to boil until cranberries pop, stirring occasionally; about ten minutes. Lower to a simmer and remove cloves and cinnamon sticks. Add remaining ingredients except for the walnuts and simmer for an additional 15 minutes. Remove from heat and fold in walnuts.

I store mine in glass mason jars in the freezer until ready for use, thaw and keep refrigerated. Enjoy!

PALEO VEGAN CHOCOLATE PUDDING

This paleo vegan chocolate pudding is the bomb! Do people still say that? Well, if they don’t they will again once they taste this!

The hardest thing about going paleo is taming my sweet tooth. I know sugar is addictive, and I have cut out all processed forms of it, but I will not give up maple syrup, honey or dark chocolate! You can pry them from my cold dead hands!!! (I know that’s extreme but I really feel strongly about sweets!). With that being said, sometimes I just get the craving for something creamy, cold and chocolatey, and it doesn’t go away until I get a fix. (Again, I know sugar is addictive, but let me have this one thing, damnit!). Out of this craving paleo chocolate pudding was born!

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I recently had a dinner party where I wanted to try this out on some of my non-paleo friends to get their feedback, I realize I’m an adventurous eater so it’s always good for me to get a second opinion that isn’t my loving husband’s. I also like to see if someone who didn’t choose this lifestyle would still choose to have paleo chocolate pudding when they could easily have jello! Anyways, at the party I told my guests that the pudding was dairy free and that they had to try to guess what it was made from instead of milk. No one could figure it out. The secret ingredient is…..*drum roll*….. AVOCADOS!!!! (You have to say avocados like Oprah is introducing a guest there, that is how it is written in my head). That’s right, my favorite omega 3 packed super food is the base for this chocolate pudding! Avocados have been shown to lower bad cholesterol and improve heart health, so if someone asks you what you’re eating, tell them “medicine!”. This is healthy right? I mean it’s practically a salad. A chocolate covered banana salad…. Mmmmm….

Ingredients:

4 Avocados; peeled and pitted
2 Bananas; peeled
1/2 cup dairy free/soy free dark chocolate (melted)
1/4 cup cocoa powder
1/4 cup almond milk
1 tsp vanilla
2 Tbsp honey

In a mixer with a whisk attachment (or in a bowl using a hand mixer, or in a food processor) combine above ingredients and mix until smooth, scraping the sides of the bowl as needed. Cover and refrigerate for at least three hours before serving. Optional: top with whipped coconut cream. Yup, it’s that easy, there’s no excuse not to make this.
Enjoy!

PALEO CARROT CAKE COOKIES

These paleo carrot cake cookies were born out of the fact that I hate to waste anything!  My wonderful husband has recently started making us homemade almond milk every week from the recipe found on the blog Against All Grain, and I have started trying to find ways to use the almond pulp you are left with.  After the last experiment of turning the almond pulp into grainless maple cinnamon granola  (which I would say was very successful!) I decided to continue treating it as oats in a recipe, since the textures are similar.  I’m only three weeks in on my new paleo lifestyle and the sugary cravings I would once give into are in full force, so I decided to try to turn the almond pulp into something that only seems indulgent, and still follows the paleo guidelines.  I was unsure of how these would turn out, but I’m happy to say they are the perfect marriage of healthy cookie and delicious carrot cake!IMG_4616.JPG

 

Ingredients:

1 and 1/2 cups of dried almond pulp (if you don’t have almond pulp, just send 1 and 1/2 cups of almonds through a food processor until coarsely ground)

3/4 cups grated carrots

1/2 cup chopped pecans

1/4 cup dairy free/soy free chocolate chips (I used dark chocolate)

1 and 1/2 tsp baking powder

1 and 1/2 tsp cinnamon

2 Tbsp melted coconut oil

1 egg

1 tsp vanilla

1/2 cup maple syrup

pinch of salt

To dry almond pulp:

Preheat oven to 300 degrees.

Place almond pulp on a parchment lined cookie sheet, spread out in an even layer, and bake for 15 minutes. Remove from oven.

Turn oven up to 325 degrees.

Combine dried almond pulp, chopped pecans, grated carrots, chocolate chips, cinnamon, salt and baking powder in a mixing bowl.

In a small bowl, mix melted coconut oil, maple syrup, vanilla and an egg.  Pour wet mixture over dry ingredients and stir until completely combined.

Cover and chill the dough in the refrigerator for a half an hour.

Once chilled, pack the cookie dough into a tablespoon and drop onto a cookie sheet that has been lined with parchment paper and sprayed with coconut oil cooking spray (flatten the top of the dough out a little bit).  Bake at 325 degrees for 20-25 minutes, or until golden brown.  Allow to cool completely before storing (that is if you don’t eat them all off the cookie sheet as they’re cooling!) Enjoy!

 

Makes 20 cookies.

 

 

HOLIDAY SEASON RECIPE ROUNDUP

I can’t believe it is already November! Where does the time go?! I’m planning a lot of changes here for The Stay At Work Housewife starting in January, including switching over to a self hosted format, highlighting some of my favorite fellow bloggers, more DIY projects and recipes that reflect my recent change to a paleo lifestyle! But before I get ahead of myself, it is time to start planning for this holiday season! Here are some of my favorite gluten free recipes with all of the comforting flavors of the holidays!
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Mint Chocolate Icebox Cake Tastes just like a chocolate dipped candy cane!

Sweet Potato Biscuits A great side for any holiday meal!

Eton Mess  Not only is this dessert the perfect holiday color scheme, its light and fluffy texture gives you a break from all the rich, heavy foods you’ve been indulging in!

Cranberry Sausage Bites All of the flavors of Thanksgiving in one little bite!

Pumpkin Icebox Cake  A lighter, delicious twist on pumpkin pie that frees up your oven for everything else you’re making!

Buckeye Bark  This is my favorite no bake treat to give around the holidays, package it up in cute little boxes and no one will guess how little time you spent in the kitchen!

 

GRAINLESS MAPLE CINNAMON GRANOLA

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Need an idea for what to do with leftover pulp from making nut milk? This grainless maple cinnamon granola is a great use for it! It’s gluten free, vegan AND paleo, it’s also super easy and completely customizable by adding the dried fruit, chocolate chips and other mix-ins of your choice!

The amount of almond pulp used is what you’re left with if you’ve used the almond milk recipe from Against All Grain.

Ingredients:

1 and 1/2 cups dried almond plup
2 cups pecans
2 Tbsp melted coconut oil
1/4 cup maple syrup
1 Tbsp cinnamon
1 tsp vanilla
Pinch of salt
1/2 cup dark chocolate chips

To dry almond pulp:

Preheat oven to 300 degrees.

Place almond pulp on a parchment lined cookie sheet, spread out in an even layer, and bake for 15 minutes. Remove from oven.

Turn oven up to 325 degrees.

Place dried almond pulp and pecans in a mixing bowl.

In a small bowl, combine melted coconut oil, maple syrup, cinnamon, vanilla, and salt.

Fold the liquid into the almond/pecan mixture until everything is evenly coated. Spread in a thin layer on a parchment lined cookie sheet that has been pre-greased with non stick coconut oil cooking spray.

Bake for 15-20 minutes, stirring every five minutes. When you pull it out of the oven it will still seem a little sticky but once cooled it will crisp up nicely!

Once cooled fold in the chocolate chips and store in an air tight container. Enjoy!

FILING CABINET MAKEOVER

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Why are filing cabinets so expensive? Can someone tell me that? They’re like the furniture equivalent to buying underwear; not much going on but sold at an ungodly price. (Don’t get me started on the cost of underwear, tiny little pieces of fabric that cost more than a gallon of gasoline, are you kidding me?). Plus they aren’t really an attractive piece of furniture for what you pay for them! So when a client mentioned that she was downsizing and getting rid of a lot of things, including the contents of her husband’s office, I asked if that included a filing cabinet.

“Yes!” she said, “and I’ll give it to you for the low price of a batch of your Ooey gooey mint chocolate brownie cookies! My grandson has a gluten allergy and I never know what to make him!”

Sold.

Well this wasn’t going to fit in with my ultra girly home office, but at the cost of a plate of cookies, I knew I could make it work:

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BEFORE

Ultra Girly Office:

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With a little pink spray paint, and some cool, patterned contact paper, it was ready to hold all the Kate Spade office accessories and brightly patterned file folders you could throw at it!

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AFTER!

What do you think? Has this inspired you to makeover your own bland piece of furniture?

KEEPING ALMONDS, PECANS, WALNUTS, MACADAMIA NUTS AND PISTACHIOS FRESH

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Are you eating rancid nuts?! Lol. Let me explain:

Let’s say you’ve got the good intentions to start replacing potato chips and candy by snacking on nuts. You buy a 48 oz bag of almonds at your favorite big box store (can’t beat it for $13!), go home, open it, eat a handful, pop a chip clip on them and stick them on the counter or in your pantry. Now the recommended serving size of almonds is 1 oz, if you are diligent and have a single serving every day, you still didn’t eat them fast enough before they started going bad sitting on your counter top, in fact, they were rancid for the last two weeks of snacking. Gross. Not many people know that nuts contain oil that can go rancid if not properly stored. Once opened from their original packaging nuts will go rancid in about 4 weeks if kept at room temperature. I don’t know anyone who can eat that many almonds that quickly, so if you aren’t going to use them right away, make sure you store them properly!

I divide mine up into little snack packs and place them in the refrigerator where they’ll keep for 9 months, the rest in mason jars for the freezer, where they’ll keep for an entire year! Feel free to use your favorite storage, Tupperware, freezer bags, mason jars; just make sure they’re air tight and kept cool!