Paleo Nut Free Bread

hi it's Kelly and welcome back to my channel me more TV if you're new to my channel I make lots of videos on paleo beauty and lifestyle so make sure you subscribe and please click on the notification bell so you don't miss out on any videos in today's video I'm making a pea nut free bread I'm really excited about this because if you live up a your lifestyle you'll know that the majority of recipes that you do include nuts so if you have a nut allergy or you just don't like the taste of nuts well this one is for you so for this recipe you need 3/4 of a cup of coconut flour 1/2 a cup of olive oil 2 tablespoons of honey I use organic honey a teaspoon of baking soda and gluten-free baking soda and half a teaspoon of salt I've used Himalayan pink salt you can use sea salt and 4 large eggs 1/4 of a cup of black meal or flax seed soaked in half a cup of water and needs to soak for about 10 minutes before you use it so first thing put the oven on preheat the oven to about 180 okay oven is on now I am in my new home and this is the first time I'm actually using this little oven good big one behind me but I'm just a bit scared and I'm not used to it so if something goes wrong what my folks the ovens folks so I just greased the baking tray with olive oil lots of olive oil it's ready so I just mixed all the dry ingredients there the coconut flour the sea salt with the baking powder everything is going to go into my Vitamix if you've seen any of my other pair videos you'll know how much I love my Vitamix it's but all of my banking and/or so for almost smoothies and things like that too it's great right so that's all mixed together the dry ingredients now I'm going to add all the wet ingredients apart from the flag mill that will go and right at the very end okay so all of that into my Vitamix remember always put your Vitamix on low when you first start so things like explode the black males been soaking in water I'm just going to add it make sure you add it at the very end and whiz it together again okay so that is all or done all right I'm about to put it into the baking tray that oil has run down a little bit so make sure you just mix that up again make sure it's really saturated in the sides so the load isn't stick there we go now as I said it's new home new oven so I'm really going to keep an eye on this because they might have to turn the heat down a little bit but it should take about 35 to 45 minutes hey the knife test perfect oh here we go here we go look at that that's not bad for me that's pretty good it's my paleo nut free bread do not I am so pleased with this this is the first time I've done my nut free paleo bread you know what I love about this it was so quick so you would have seen minimal ingredients quick zap in the Vitamix and the longest thing was in the oven 30 minutes go and do what you've got to do come back look at that and it's beautiful fresh out of the oven with a bit of almond butter you can put some smoked salmon you can put whatever you want on it I know this is going to be gobbled up in the minute the kids get home if mommy doesn't eat it first I hope you've enjoyed this video remember I make lots of other videos on paleo beauty and lifestyle so please subscribe and you can find me on social media at meemaw TV it's not that different to the paleo bread I make with the almond flour little sweeter taste great so for this race it fits .

Video Description:

Here it is, a Paleo Nut FREE bread. This is a great one for anyone who suffers from nut allergies. Finally, a healthy snack option that the children can take to school.

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Volcano Style Ahi Poke - Paleo Cooking with Nick Massie

all right guys we got Kelly Jackson hello hello in the house we're going to chef it up no Kelly I'm going to teach you how to make a Hawaiian fish dish okay come right back for my volcanoe style okay fifth Paleo tele I was just in Hawaii okay and imagine you go to the jet you go to the deli section to get some sliced turkey but all you see is all this cubed up fish that'd be kind of weird yeah cool Oh so anyways po ke is kind of like that right did you have some sliced up for the most part and why wouldn't you choose that over ham or turkey anyways we're going to give that one I'm going to show right now I think we have one other recipe on the sides just a regular traditional pumpkin volcano Sal what I saw there was like with a mayonnaise mixture so we're going to give that one a shot okay how's that so sounds delicious all you need to do is stand there and say okay okay alright so first thing let's get our mass emails going if you can crack this egg and then on mine I'm going to take out one of the white now Kelly when did we meet you remember how we met you were I was working at Reebok and you came in and did the civil chef experience cooking tonight yeah and then you've brought us over to the store to get our house right here there oh yeah and then we were so enveloped into the store experience that we showed up like five minutes before the seminar school but I mean it all turned out again okay so go ahead cut that in half like that oh that is magical yeah good and sharp and then hold one hand here we don't want to get any seeds in there so if you can squeeze it over your hand attached and you see Joe and they've got one little clove of garlic just do that give that a smash get that in there and then have you made Mayo before no it was like paleo male hey the Oh male cat call it mass email super clean so go ahead with the oil just drizzle it in the top and then all we're watching for here is with the Steve creamy them looks like you know separated eggs floating and oil then that's so good it in a picture fall to the top and in your pictures oh yeah hey Jenny one more way so for me I need them I'll play give it the rest of this lemon I'm kind of like really fatty tasting yeah go chill this will help cut through that all right so the Mayo is done we're going to set this aside and cut up our fish okay okay nailed it okay what do you take it so far pretty Hawaii I'm not been drinking okay okay okay yourself mayonnaise is more of a French thing but now is where it's all going to change okay sorry so it's naturally happening right now okay I'm going to cut up so when we look at the fish these this is kind of a lower grade tuna we didn't get the fresh stuff this is around eight bucks a pound instead of twenty-five dollars a pound right when you go to the deli there they can sell this for the prepared po'pay for ten bucks a pound how they're going to do that if the fish alone is 25 bucks a pound just tells you they're using this same product we also I also make it with high grade oh so senior grade ahi but I think this is a little bit more approachable for the general public and then when we look at it like this is going to be a superior piece to this could you tell why see these little lines in here is kind of like this connective tissue yeah harder to cut through and hard to chew through and so that's the only reason or not because of that my coloring make a difference it does you know this is going to be a better color than that yeah yeah right so there's a lot of different things that they grade but this is kind of from the center cut of the loin and then this is towards the outside and that's where this connective tissue comes in a lot of times they'll chop this up and make like your spicy tuna roll right that'll be the kind of connected stuff so anyways I'll use the easier ones for you I'll cut you here I'm going to go there you're just into like maybe half inch cubes 3/8 inch and we got the second cutting board here just to keep things clean once we're done we'll remove this wash up our knife and then we'll cut our veggies on the lower pork chop which you know Kelly gu meal prep or what do you tell me a little bit about your diet I currently follow a macros based diet which does a lot a little bit more flexibility one to two meals a day is currently an ice age meal oh sweet yeah little plug there um and then I do enjoy cooking but it's like very meat potatoes basic nothing nothing like out of the ordinary gorilla stew meat put potato me on slope in the oven yeah fish is cut up now we're going to take kind of tag-team these veggies with scallions and cilantro so I'm going to go here okay then cilantro what I like to do is always cut it here and stack those and then so I have a question I know that's what my husband has a thing with cilantro where it tastes like soap and it's a Florida so any of these any of these items you can just either like put the font on the sides you can add later you've got like friends you don't really have to add this I just love cilantro right you don't only have to be faster you got to be fast I'm trying it through it just like a CrossFit workout cool so that what I want to do then is I'm just going to set this aside we'll kind of use maybe use that for some garnish I just want to make sure we don't have too much in here and then go ahead and toss that in there all right so then ah what I want to do we're going to fold the Mayo in at the end to kind of give it this creamy look texture cool stuff I like to use tobiko or masago the teeny little orange fish eggs a few Mo's does it pull up a solution yeah those folding it would be good we weren't having today but just an idea so to get some flavor to the fish let's go with using it not all of it just gently start by point something this is just a gluten free soy sauce you can use a coconut aminos about that keep going on that let's start there and then use that spoon over there or kind of fold that together and then here toasted sesame oil what we could have done on our Mayo is finished it with a little bit of this right then we kind of a sesame male so now some heat leg heat or what do you think I do like he I'm kind of baby but I like you okay so the start goes out like a tablespoon was that just ground red chili like sambal you could use sriracha or you could take some red jalapenos and just smash them in the mortar and pestle or they laughs get some of this there and I don't really know the volcano style I just think that sounds cool hey yo Nick Kelly Jackson here helping you guys keep it paleo .

Video Description:

Kelley Jackson of CrossFit Gambit joins Nick to make some Hawaiian Ahi Poke. There's Massie Mayo involved and the result will "break da mouf, brah!" Check out the full video and recipe at

Paleo Shrimp Tacos with Pineapple Salsa- Paleo Cooking with Nick Massie

good morning morning for the Glencoe good I'm excited bit of fun k2 we're back in the kitchen we're gonna go some breakfast tacos but it's the kind of I was can put the BIOS so come right back what are we gonna call you gaga so darn it shrimp tacos be right back fit paleo alrighty I'll go ahead and grab the Gaga garlic and we'll use the little strainer side this one shaker maybe you call it and just go ahead and season the top of the shrimp so go ahead and now set them season side don't you just use your fingers see the side down and then once they're in there wolf we'll see using the topside what I want you to do on here actually let's have you do these Tomatoes easy to do that and then go here and that way you can get the little thing off at the same time stem and then I'll work the pineapple or you go to a pineapple mod you know I cut a pineapple I do not what I do is a top and bottom off and I'll use these little eyes as a guide for how to peel try to get them all off without taking too much of the pineapple now what I'm going to do is cut the pineapple to the similar size that you got go in there you want to check on those shrimp again slide flip them now what we're looking for there you see how they're just starting to become opaque can you see where they get kind of more white yeah yeah yeah you prefer to eat like a corn tortilla or or like a lettuce make the tortilla shell or corn tortilla closer to you exactly that's what I usually go to but today what I want to do we'll use cabbage and like it because it gives a little bit more color let me get into here and what we're going to do is we're going to plate up three to four tacos so I like order this and then if you can give me left for shells in the front here see if we just find a good example see that was played pretty good right I'm picking it up it was a little picky right I'm gonna check on that shrimp are we look in there okay I'll give it a little bit of water and a deglaze and and then go ahead and cut the heat contend the day off so those are done so you put water done this is really to add flavor yeah I just kind of bring a bunch of eating into plan kind of finish them off keep it moist and then I'll pull any of the kind of sticky bits from the pan all right I've got a serrano here if you can chop this go to the post at much cilantro now how about like fish tacos my favorite I gotta say Raqqa and they usually come with cabbage with your floss I'd say I know the local restaurant let me go to usually go this yeah I think that's pretty common so we're going to do that's why I was thinking cabbage and we get a cabbage shell so there's people at Cal is going okay yeah go ahead and toss that in there and then first rounds will cut a little bit off here chop this will really find me I'm going to go ahead and stir that up and then easing it result a little bit of salt in it so I'm going to put some of our math email in here that we made yesterday remember that yeah and then a little bit of apple cider vinegar you have a spoon down there reserved for go register that up and then Chipotle a little Chipotle powder we'll call it the chipotle in lime aioli is the fancy word for my own you so I have to go to my oh you guys we've got our Gaga garlic shrimp tacos give these ones a shot you won't be disappointed and how about a margarita would you should have a margarita with this or I I would well the right come here after out of training after K after training so in Cinco de noviembre November perhaps have a margarita with it but in the meantime Kelly and I here helping you keep it play on .

Video Description:

Paleo Nick and Kelley Jackson throw down a Cinco De Mayo Supper that is tough to forget! Tune in for some quick and easy Paleo Shrimp Tacos with Pineapple Salsa and be sure to visit http://www.PaleoNick.com for other epic recipes!