Author Archive: Alicia Hamilton

Making your own Hazelnut milk

I’ve played around with making almond milk, but just recently started branching out. A couple of days ago I made hazelnut milk and it is crazy good! I especially love it in my coffee. It has the richness of cream and the flavors of fall. There are many different methods to making your own nut milk. Just do a Google search and you could come up with endless amounts of recipes. Here is the method I followed.

1 cup raw hazelnuts
3 cups water – for soaking
2 cups of cold water – for blending
A pinch of sea salt
Blender
A nut milk bag, or fine mesh strainer, or fine cheese cloth

Soak the hazelnuts in 3 cups of water for 12 hours. Drain the nuts and rinse well. Place the nuts into the blender with 2 cups cold water. Pulverize the contents well. Strain the nut milk using the nut milk bag. Squeeze well to get out as much liquid as possible. Add a pinch of salt to the milk and stir well. Store the hazelnut milk in the fridge for 2-3 days. The milk will settle and may separate, just give it a mix before serving.

I like my milk creamy and thick like half and half. If you desire you can add more water to the blender when you get to the blending step. Also, you can play around with adding some vanilla bean to make it flavored. I don’t use vanilla extract because even when I am not doing strict whole 30, I still adhere to most of the rules. But if you are paleo and don’t mind using vanilla extract than you can

Also, you can follow this basic recipe using other nuts such as almonds or cashews.

I also made a paleo pumpkin spice coffee creamer that you can use your newly made hazelnut milk to make. Check it out here!

Paleo, Recipes, Vegetarian, Whole 30

06

Oct

Olive Tapenade

Dressing & Condiments, Vegetarian

Let’s talk tapenade. I’ve had it served a couple of ways- on bread or crackers as an appetizer or on a Muffuletta. Maybe others have eaten it in different ways- if you have clue me in. Either way, I really like olives thus enjoy tapenade. I made this recipe based on looking at several different versions. I like mine chunky, so that’s how this one is. It’s super quick to put together too.

Here is what you need:
1/2 cup pitted kalamata olives
1/2 cup pitted green olives
1 1/2 teaspoons capers- drained
3-4 sundried tomatoes packed in olive oil- chopped
1 Tablespoon chopped fresh parsley leaves
1/2 teaspoon dried thyme
1 clove garlic- roughly chopped
2 teaspoons red wine vinegar
1 teaspoon freshly squeezed lemon juice

Simply place all the ingredients in a food processor or blender and pulse until you get a chunky spread. If you want a smoother paste just keep pulsing until you get the consistency you want. Serve it as a dip with veggies or crackers (whatever kind you think is acceptable). Also, I shared my Grilled Paleo Muffuletta Sliders recipe that it goes great on.

01

Jun

Grilled Paleo Muffuletta Sliders

It’s getting warm here in Virginia. Because of this I’m staying away from the oven. I like the idea of using my grill anyways. I came up with these delicious sliders because I wanted something with olives in it. Of course, traditional muffulettas are filled with non-paleo/Whole 30 ingredients. This version is safe for all- unless you can’t handle nightshades! Because I am doing whole 30- I’m being more careful about what I add into my meals and there aren’t any compliant salami or ham options out there as far as I can tell. I used Applegate roasted turkey breast (the one from the deli counter at Whole Foods) and compliant prosciutto as a base for the meat. But if you are just going paleo then maybe you can find some ham or salami to add here. The choice is yours. I included the directions to make your own roasted red peppers. You can make these a day or two ahead of time.

Here is what you will need:
Olive tapenade- make your own or buy pre-made. (see below for ingredients and how to make your own)
1-2 large eggplants-depending on how many people you are feeding
lunch meat of choice-ham salami, prosciutto, turkey, etc.
Roasted red peppers- either canned or make them yourself (see below for method)
Fresh spinach leaves
Kosher salt
Olive oil for drizzling

Make the roasted red peppers-I make 2-3 at a time:
1. Rinse the peppers well and pat dry
2. Grill them over medium high heat for 10-15 minutes turning occasionally until skins are blackened and peppers are softer.
3. Wrap the peppers in aluminum foil and let cool until you can handle them.
4. Peel peppers by rubbing away the blackened skin with your hands and remove the stem and seeds. Cut each pepper into 4-5 strips.

Make the grilled eggplant:
1. Slice the eggplant into 1/2 inch rounds.
2. Sprinkle the slices with some kosher salt and place in a colander in the sink or over a bowl to drain for 15 minutes.
3. Rinse the slices of eggplant well then pat them dry.
4. Drizzle or brush each side of the eggplant with olive oil.
5. Grill slices over low heat until browned and cooked thoroughly.

While the eggplant is cooking, make the tapenade:
1/2 cup pitted kalamata olives
1/2 cup pitted green olives
1 1/2 teaspoons capers- drained
3-4 sun dried tomatoes packed in olive oil- chopped
1 Tablespoon chopped fresh parsley leaves
1/2 teaspoon dried thyme
1 clove garlic- roughly chopped
2 teaspoons red wine vinegar
1 teaspoon freshly squeezed lemon juice

1. Place all the ingredients in a food processor or blender and pulse until you get a chunky spread. If you want a smoother paste just keep pulsing until you get the consistency you want.

Assemble your sliders:
1. Place one slice of eggplant at the bottom then add meat, roasted red peppers, spinach leaves, tapenade and another slice of grilled eggplant.

I think these taste great warm, room temperature, or even cold.

*Want to make it vegetarian? Make some additional grilled veggies to replace the meat. I like grilled portabella mushrooms and zucchini.

Dressing & Condiments, Make it vegetarian, Paleo, Recipes, Whole 30

01

Jun

Homemade Coffee Body Scrub

I’ve been making my own bath products for a while now. My husband and I actually make soap and body products to sell locally. I’m also someone who likes being as frugal as possible. When I make coffee I save the grounds and dry them out to add to soap and body scrubs. I also throw a lot of the grounds in our compost pile too. Since it is getting hot here in Virginia I’ve been making a lot of cold brew coffee concentrate but it’s leaving me with a lot of left over grounds. So I make a few large batches of scrub and keep some for us and give the rest away as gifts. It’s super simple and easy to do.

Here is what I need:
1 cup used, dried coffee grounds- I spread the used grounds on a baking sheet and leave it out on the counter overnight to dry
1/2 cup course dead sea salt
1/4 cup coconut oil- melted
10 drops essential oil- optional I use some sweet orange or cinnamon most often

Just mix all ingredients together and store in airtight jars.

I keep mine for about 1 week in the sealed jars. In warmer weather I keep it in the fridge. Just as a note- I scrub down in the tub then try to collect any large, stray clumps of scrub and toss it in the trash before I turn on the water to rinse off. Also, make sure to wipe out the tub afterwards as the coconut oil can make the tub slippery.

Beauty, Tips and tricks

01

Jun

Making Cold Brew Coffee Concentrate

Now that the weather is heating up I really only want to have cold drinks. For me, a great cup of iced coffee with some coconut cream really hits the spot each morning. I usually only do one smaller cup per day so I make only enough cold brew coffee concentrate to last 3 days at a time then I remake it every few days. If you are used to drinking more than one cup per day or you have multiple people drinking it then you could easily double or triple this recipe.

Here is what you will need:
1 cup of ground coffee of choice
3 cups room temperature water
A large pitcher, french press, mason jar, or bottle with lid (size will depend of if it is a single, double, or triple batch)
a fine mesh strainer

1. Place coffee grounds in the bottom of jar or pitcher

2. Add the water and wet the grounds thoroughly and use a spoon to mix well, making sure that all the grounds are adequately wet.

3. Place the lid on the jar and let sit at room temperature for 12-15 hours.

4. Using the mesh strainer, strain out the coffee grounds, reserving the liquid.

5. Place coffee concentrate in the fridge until ready to drink.

The concentrate will last covered in the fridge for approximately 5 days.To make each cup, add one part of coffee concentrate to one part coconut cream, coconut milk, or water and serve over ice. Sometimes I add a Tablespoon of unsweetened cocoa powder with the coffee grounds before adding the water so I get a mocha flavored coffee. Each morning, I simply shake my coffee with equal parts coconut cream in a jar and add some ice and a dash of cinnamon. Shaking it in the jar leaves you with a frothy, caffeinated beverage. Here is what my morning glass usually looks like.

Paleo, Recipes, Tips and tricks, Whole 30

Chimichurri

Chimichurri is an amazing fresh green sauce that is delicious slathered on grilled meats and fish. I have seen it served with steak most often but it is incredible on veggie kebabs, talipa, or burgers. It’s a great condiment to have on hand for your next barbecue.

Chimichurri

A nice handful of flat Italian parsley- chopped
2 cloves of garlic, finely minced
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1 small shallot minced
1/3 cup olive oil
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice

Blender or food processor

1. Place all the ingredients in a blender or food processor.

2. Pulse until the sauce is well chopped but not pureed.

Dressing & Condiments, Paleo, Recipes, Sauces, Vegetarian, Whole 30

Hamburgers with Grilled Portabella Mushrooms & Eggplant

Ingredients:
1 pound ground beef
1 Tablespoon dried onion flakes
1/4 teaspoon garlic powder
Kosher salt
Black pepper
olive oil
1 medium eggplant
4 large portabella mushroom caps

To make the the hamburgers:
1 pound ground beef
1 Tablespoon dried onion flakes
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
a few grinds of black pepper

1. Add above ingredients all together and mix well.
2. Shape into 4 hamburgers
3. Grill over a heated grill for a few minutes on each side until it reaches the desired doneness.

To make the grilled the eggplant:
1. Slice the eggplant into 1/2 inch rounds.
2. Sprinkle the slices with some kosher salt and place in a colander in the sink or over a bowl to drain for 15 minutes.
3. Rinse the slices of eggplant well then pat them dry.
4. Brush each side of the eggplant with olive oil.
5. Grill slices over low until browned and cooked thoroughly.

To make the grilled portabella mushroom caps:
1. Clean the portabella caps by using a damp vegetable scrub brush and brushing the top of each.
2. Cut off the stem and use a spoon to scoop out the black gills.
3. Brush each mushroom cap with olive oil and season them with salt and pepper.
4. Grill over low heat until browned and cooked thoroughly.

To serve stack the burgers together with the mushrooms, eggplant, and other desired toppings such as tomato, onion, mayonnaise, pickles, etc & desired side dishes. I like to serve my burgers with Herbed Potato Salad.

Paleo, Recipes, Whole 30

Herbed Potato Salad

Herbed Potato Salad

2 pounds of small golden potatoes
2/3 cup of mayonnaise
1/3 cup each of chopped herbs: Italian parsley, basil, cilantro, and green onions
1 medium shallot in a small mince
Salt and pepper to taste

1. Begin by scrubbing the potatoes. Place them in a large pot and fill with enough water to just cover. Add a sprinkle of salt and heat over medium-high heat. You want to leave the skins in tact. Let the pan simmer, covered for about 20-25 minutes. You will know that the potatoes are done when you can pierce the flesh of the potatoes with a knife with minimal resistance.

2. Gently, pour the potatoes in the colander in the sink, and lightly rinse them with cold water. Let the potatoes cool completely.

3. Once cooled, cut the potatoes into desired sized pieces.

4. In a large bowl toss the potatoes, mayonnaise and herbs together and season with a little salt and pepper to taste.

5. Cover and chill the salad in the refrigerator for about 30 minutes before serving.

I serve my potato salad as a side dish to barbecued meats, burgers, or any type of picnic foods.

Paleo, Recipes, Side Dishes, Vegetarian, Whole 30

Fennel and orange salad

Fennel and orange salad
1 smaller bulb of fennel
2-3 small to medium oranges
1/2 red onion
1 Tbs. grapeseed oil or olive oil
1 Tbs. red wine vinegar
1 Tbs. freshly squeezed lemon juice
1 tsp. Dijon mustard
Salt and freshly ground pepper
1. Start by removing the stalks and fronds (the leafy bits on the top) off the bulb of the fennel. Set aside some of the fronds for garnish.
2. Julienne both the fennel and red onion and set in bowl. Bon appétit has a great tutorial here if you need help with figuring out how to slice up the fennel.
3. Remove the peel of the oranges and slice into small chunks and add to the fennel and onion.
4. Combine the oil, red wine vinegar, lemon juice, Dijon mustard, salt and pepper in a small bowl and whisk together. Add the dressing to the other ingredients and toss to combine.
5. Garnish with some of the reserved fronds.
Eat this salad as a side to grilled fish or chicken. Or eat it as a meal by itself atop a pile of arugula or baby spinach.

Other additions to consider adding to this salad to spruce it up:
Dried cherries or cranberries
Slivered almonds
Fresh herbs like mint or cilantro

Paleo, Recipes, Side Dishes, Vegetarian, Whole 30

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