Tasty Apple Tartlets (Guest Post from Paleo Living Magazine!)

This is a guest post from Louise at PaleoMagazine.com, and I think you’ll love this recipe.  Louise also just released her new cookbook, which comes with some amazing recipes and a bunch of awesome bonuses – click here to check it out!

Here’s Louise…

When we were still living and working in NYC, my husband and I started throwing a lot of dinner parties.  It was amazingly fun.

And here’s the best part…

Tasty Apple Tartlets

We had the chance to show a lot of people that eating Paleo is not only healthy and nutritious, but also yummy and awesome!  I generally try to re-create one or two foods that I think they probably love already in a non-Paleo form.

And really, what’s more traditional and delicious than Apple Pie?

Did you know that Apple Pies originally had no sugar, and the pastry portion wasn’t meant to be eaten?  Also, apples aren’t originally native to North America, despite the fact that apple pie is supposedly so “American.”

You can make these tartlets any time of year, but in the US, this type of dessert is most popular around the fall and winter holidays.

We guarantee that if you make these and take them to the office or to a party, nobody will complain about them being Paleo (they likely won’t even notice).

Tasty Apple Tartlets
Prep time:
Cook time:
Total time:
Serves: 6
  • Crust
  • • 2 cups (240 g) almond flour
  • • 3/4 cup (84 g) coconut flour
  • • 4 eggs, whisked
  • • 3 Tablespoons (45 ml) ghee (or coconut oil), melted
  • • 4 Tablespoons (19 g) shredded coconut
  • • 2 Tablespoons (30 ml) vanilla extract
  • Filling
  • • 6 apples, peeled, cored and thinly sliced
  • • 1 Tablespoon (21 g) raw honey (optional)
  • • 3 Tablespoons (45 ml) coconut oil
  • • 2-3 Tablespoons (15-30 ml) vanilla extract
  • • 1 teaspoon (2 g) ground cardamom
  • • 1 teaspoon (3 g) ground cinnamon
  • • Freshly grated lemon zest for garnish
  1. Preheat oven to 350 F (175 C).
  2. Mix together all the crust ingredients in a mixing bowl using your hands until it becomes doughlike. Don’t worry that the dough won’t stretch or feels a bit crumbly.
  3. Get a small amount of the dough and place into each space in the muffin pan. Using your hands, spread the dough so that it forms a crust (it’ll be a bit thicker than traditional tart crusts).
  4. Bake in the oven for 15 minutes and leave to cool when it’s done.
  5. Meanwhile, melt the coconut oil in a saucepan and add in all the other filling ingredients (apple slices, optional honey, vanilla extract, and spices).
  6. Let the apple slices cook for 20-30 minutes until it’s very soft.
  7. Pour the apple filling into a bowl to cool for 10 minutes.
  8. Spoon the apple filling into each tartlet crust so that it’s level with the top of the crust. Then take 5-6 individual slices of apple for each tartlet and layer them in a cascade on the top covering the filling. Place the last slice facing the other way (see photo).
  9. Grate some fresh lemon zest on top for garnish.



About Louise Hendon

Louise is the co-founder of PaleoMagazine.com and author of the Essential Paleo Cookbook.  Apart from cooking a little too often, she really loves hiking and playing with her Shih Tzu named Karma.

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Brown Sugared Bourbon Bacon

*Thick slices of lightly carmelized bacon with a splash of bourbon.*

I really don’t know how we are so close to it being 2015. Like, cannot even fathom. When I was a kid I was pretty sure the world would have ended by now. We’ve long since passed the point when we were supposed to be invaded by aliens or hit by a meteor or had a volcano erupt underneath a major urban center. At least if we took all those 90’s movies seriously. Which I don’t. Because no one liked the 90’s.

Thankfully, we’ve all survived and I’m going to talk to you about bourbon and bacon. And bourbon soaked bacon. Hangover Breakfast on a whole new level.

Now, I’m a woman of simple tastes. A nice hot plate of bacon and eggs is almost always my breakfast of choice. But it’s nice to give it a little kick in the pants every now and then. Gotta spice up that relationship before it gets too comfortable.

Brown Sugared Bourbon Bacon

We’ve taken one of the homiest, all-American breakfast staples we know and thrust it out into the world. No longer wimpy and soft, it’s steely-eyed and rebellious. This is the James Bond of pork products. It simply does not care if it has to smash your face into a wall to get where it’s going.

Oh, but there’s a lighter, too. Between bites of bourbon and smokiness of bacon, there’s a hint of sweetness that shines through. Sure, it may be a little rough around the edges, but just remember that’s where the sugar has been delicately carmelized.

I do believe I’ve found my soulmate.

Adapted from this recipe.

Brown Sugar Bourbon Bacon
Prep time:
Cook time:
Total time:
  • 5 or 6 thick slices of bacon
  • 2 T bourbon
  • 1 T brown sugar
  1. In a large skillet over medium high heat, fry up your bacon on one side.
  2. Add the bourbon. Swirl the pan a bit to de-glaze.
  3. Sprinkle the brown sugar over the bacon, stirring a few times to coat.
  4. Cook for about 30 seconds more, until the bourbon is a bit reduced.
  5. Serve hot.

**Special Announcement**

Primal Kitchen is now the proud producer of pesticide and oxidized oil-free mayo! More to follow…

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The Hemingway Burger (or, ‘Papa’s Favorite Wild West Burger’)

*Juicy all-beef burger made unique by Ernest Hemingway’s own secret blend of spices*

A quintessentially American meal for a quintessentially American guy.

The Hemingway Burger -- The Not So Desperate Housewife

For when you happen to be the voice of some of the most evocative works of American literature (despite the insanely minimalist structure–I mean, how does he DO that??) and arguably the most influential spokesman of the Lost Generation.

Clearly my English major is just as useful making hamburgers named after great American authors as for actually, like, reading.

The Hemingway Burger has been making its round on the culinary scene this past year–as a fan of both the author and a nice, juicy burger, I was down. Nothing fancy. No frills. Just enough flair to make it feel a little exotic and avant-garde.

  • 1 lb ground beef
  • 2 cloves garlic, minced
  • 2 little green onions, chooped
  • 1 heaping teaspoon India Relish*
  • 2 T capers
  • 1 heaping teaspoon sage
  • ½ t Beau Monde seasoning**
  • ½ t Mei Yen Powder***
  • 1 egg, beaten
  • 1/3 c dry red or white wine
  • 1 T oil

Break up the beef in a mixing bowl and add the onions, garlic, and dry seasonings. Blend well—but don’t overmix!—by hand or with a fork.

Let the meat come to room temperature (Hemingway says to leave it out for 10-15 mins).

Add the remaining ingredients and let the bowl sit, “quietly marinating,” for an additional 10 minutes.

Heat the oil in a heavy skillet over medium-high (“hot but not smoking”).

Form 4 patties, and drop them into the skillet.

Turn the heat down to medium-low and fry for about 4 mins on one side.

Crank the heat back to medium-high and flip the burgers over.

After about 1 minute, turn the heat back down to medium-low and fry for an additional 3 minutes.

“Both sides should be crispy brown and the middle pink and juicy.”

Top with lettuce, tomato, onion, mustard, mayo, and ketchup.

*India relish – just use regular old hot dog relish…it’s pretty much the same thing

**Beau Monde Seasoning – Spice Island makes this, but if you can’t find it, just use teensy pinches of allspice, black pepper, nutmeg, celery salt, and mace.

***Mei Yen powder – apparently no one makes this anymore, but to make your own for the purposes of this recipe, use ¼ t salt, ¼ t sugar, and a splash of soy sauce, tamari, or coconut aminos.

The Hemingway Burger - The Not So Desperate Housewife

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Boozy Eggnog Oatmeal (Dairy Free & Vegan)

I know it’s not really “Fall” anymore but I’m obsessed with these cider cocktails. Bourbon, whiskey, and hard cider? Together?? Sounds like an accident waiting to happen. I’m down.

Eggnog Oatmeal (V, GF) -- Not So Desperate Housewife

Or, you know, just take your booze at breakfast. Maybe add some sugary treats on top? It’s totally fine, I promise. Oatmeal is a health food and absorbs all the sugar. Fact.

Easy Vegan Eggnog Oatmeal III - The Not So Desperate Housewife

I know eggnog is one of those love-it-or-hate-it things…but please. You must try this. ‘Nog on its own…I get it. Baked into oatmeal? Mind blown. Something about the warmth, the heartiness, the creaminess, the delicate spiciness…I’m dead.

AND. You won’t feel like you ate a brick (yet) because Califa Farms has a phenomenal almond milk ‘nog that’s egg free, dairy free, and vegan–yet somehow manages to be thick, luscious, and actually tastes good. And it’s only got 50 calories per serving…as opposed to approximately one billion in a cup of real eggnog. I don’t know what kind of voodoo magic this is, but I like it.

Easy Vegan Eggnog Oatmeal II - The Not So Desperate Housewife

Eggnog Oatmeal (Dairy Free & Vegan)
Cook time:
Total time:
Serves: 2
  • 2 c Califa Farms Holiday Nog
  • 1 c oats
  • Pinch salt
  • Dash bourbon (or dark rum)
  • Whipped cream
  • White chocolate chips
  • Pinch nutmeg
  1. In a small saucepan, heat the Nog over medium heat until it bubbles at the edges.
  2. Add the oats, stirring well.
  3. Cook for 3-5 mins or until oats are thickened to desired consistency.
  4. Add the bourbon.
  5. Pour into serving bowls.
  6. Top with some white chocolate and butterscotch chips. Allow to get all lovely and melty.
  7. Top with whipped cream and nutmeg.


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Weeknight Chili

What have I accomplished this week? After trying to find out which donut I am, what I’d wear on the red carpet, what Christmas cookie I am, and whether or not the interwebs could figure out how I take my coffee, I’ve discovered that the internet just clearly doesn’t get me at all.

Weeknight Chili :: The Not So Desperate Housewife

I love how my departure from full time work seems to have decreased my productivity to, like, nothing. I had all these plans…like keeping the house clean and getting into awesome shape and taking classes and all kinds of yuppie mumbojumbo. But. Yeah.

Weeknight Chili : The Not So Desperate Housewife

This chili takes less than half an hour to make–from a pile of raw meat to steaming bowl of goodness. Even I’m not too lazy to dump a bunch of stuff in a pot for half an hour. Hearty, spicy, comfort food at its best, y’all.

Weeknight Chili
Prep time:
Cook time:
Total time:
  • 1 lb ground beef
  • 28 oz canned diced tomatoes with juice
  • 1 chopped onion
  • 6 oz tomato paste
  • 1 T chili powder
  • 2 t garlic powder
  • 1 t oregano
  • 1 t salt
  • 1 t black pepper
  • 1/4 t red pepper flakes
  1. In a medium heavy-bottomed pot, brown your meat over medium high.
  2. Add all other ingredients and give it a good stir.
  3. When chili begins to boil, turn the heat down to medium, cover, and simmer for 15-20 minutes (the longer the better!)


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