Jaden’s Flan

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*Note from Sarah (the mom): I’ve been homeschooling my two youngest sons, Jaden and Rowan, going on our second year now. This is not a post about homeschooling but I mention it because it’s pretty cool what types of projects are considered “lessons” when you DO homeschool, and for Jaden one of his projects has been making dinner for the family. It doesn’t sound like something school related; however it’s a full on production for Jaden and offers amazing life experience with a lot of learning involved. He first will research and plan what he wants to make, creates a shopping list, helps to do the shopping as I just push the cart, and then he does pretty much all the prep work and cooking himself. The only help we offer is when he asks us for specific help and it’s usually related to cutting something up but last time he made dinner, I didn’t even need to do that! At 10 years old this kid is kicking some serious culinary butt and has made amazing dinners for us ranging from carne asada to steak with creamy mushroom sauce and most recently, an asian stir fry that started with a cucumber salad with his own asian inspired vinaigrette. I can see handing the Everyday Paleo reins over to Jaden someday, I really can….

As many of you know, we don’t go to great lengths around here to make dessert and if we want a treat, we usually leave the house to get it or if we do end up making something at home it’s super simple, easy, and affordable like frozen blueberries and almond milk or now and then the occasional treat that you’ll find in my books like my Pumpkin Muffins from the Everyday Paleo Family Cookbook or on the weekend, the pancakes from Paleo Pals. My favorite types of treats to eat when we do indulge are the creamy, fatty, not too sweet kind and Jaden hit it out of the ball park with his Flan. He made it the night that he made us carne asada and fresh salsa and it was the perfect way to end the meal. (By the way, that evening it was not just for us that Jaden prepared the meal for, but for our friends as well who also have a family of 5 and this Flan makes enough to feed a small army so be aware!) Jaden looked at several flan recipes on the internet and came up with his own version after realizing that everything he found used sweetened condensed milk or tons of sugar.

This is his own recipe and it’s mind blowing good, easy, and as far as dessert goes, pretty darn nutritious!

Thank you Jaden for sharing your recipe with our readers and to all of you, I hope you enjoy!

Jaden Flan

(Jaden contemplating his next creation.)

*Note from Jaden: While making this flan, I thought “Oh boy, I sure hope this turns out as good as I intended!”. My mind never came close to thinking that this would be on my mom’s blog. I’ve got to admit, this is pretty cool. Like my mom said, I found a recipe online, and it was basically canned sweetened condensed milk, sugar, and eggs. It’s been pretty fun making dinner and setting the table all fancy, and making sure everybody wears pretty dresses and drinks with their pinky out!(Please note that I was joking about dresses and pinkies!) I do love to cook, so it’s cool to be able to share my “creations” with other people. It was pretty hard to make this flan, yet really quite fun. No matter what my mom says, her, my uncle Mark, and my dad always help me in the kitchen. So put on your dress, stretch out your pinky, and enjoy!!

Jaden’s Flan

Serving size for this particular recipe is 12, feel free to cut ingredients in half as needed. Warning – you might have to blend half of the ingredients at a time if you do not have a GIANT blender!!! 

3 cups full fat coconut milk

2 cups heavy cream (or use 5 cups total coconut milk if you do not eat any dairy)

8 eggs

1/2 tablespoon vanilla extract

1/4 cup honey for flan

1/4 cup honey to caramelize

Squeeze of lemon juice

1 tablespoon water

  1. Combine coconut milk, heavy cream, eggs, honey and vanilla into a blender and blend until all ingredients are mixed.
  2. Preheat oven to 350 degrees.
  3. In a small saucepan put in 1 tbsp of water, a squeeze of lemon juice and 1/4 cup of honey over low to medium heat. Stir occasionally until mixture is golden brown, remove from heat immediately (note: don’t stir too much because honey will crystallize).
  4. Then take a glass baking dish (we used a 3 quart glass baking dish) and another glass baking dish that is slightly bigger. Pour the caramelized honey into the smaller baking dish and spread out with a spatula, be sure to cover the entire dish, and then place the honey basted baking dish into the larger baking dish.
  5. Pour into the larger baking dish about an inch high of hot water.
  6. Pour the blended flan mixture into the smaller baking dish over the caramelized honey and bake uncovered in the preheated oven for 50-60 minutes or until the middle has set into a custard like texture. Let the flan cool for at least 30 minutes in the refrigerator before serving.

As always, enjoy!

 

Thanksgiving Menu 2013

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Thanksgiving is literally right around the corner and I’m so excited about this epic Thanksgiving round up of Everyday Paleo favorites as well as two never before seen recipes thanks to our wonderful Rachel Zanger! To begin the feast, Thanksgiving wouldn’t be Thanksgiving without “The Bird”. I’m not a huge fan of turkey, but my Herbed Turkey Breast with Prosciutto is so darn good that my mouth waters just thinking of it! Of course, life is not complete without a delicious stuffing and we love this stuffing recipe so much that we eat it all year; not just for the Holidays. You can also find my stuffing recipe in the beloved Everyday Paleo Family Cookbook!! Next please enjoy my Cranberry Sauce recipe; the classic with a twist (and not a gallon of sugar)… Also, the most amazingly delicious thing you just might have on feast day; we introduce to you Rachel’s Butternut Squash and Sweet Potato Gratin!! In this recipe she uses my Béchamel Sauce recipe from Everyday Paleo Around the World Italian Cuisine; a recipe I vowed to keep secret unless you purchased the book, a sauce so good that when I first made it my world was forever changed, a recipe that makes grown men cry with joy, and children beg for seconds. In other words, the magic of the Béchamel with Rachel’s genius twist on the classic potatoes gratin is utterly delightful, and because it’s a season of giving, we give the gift of this recipe to you!

Not to minimize dessert because being thankful typically includes a treat or two so to finish we have two grain free pies; my classic pumpkin pie and a brand new apple pie recipe brought to you by Rachel.

So my dear readers, the Fragoso family, the Zanger family, and all of us here at Everyday Paleo want to wish you all a very happy Thanksgiving! We are incredibly grateful and thankful for YOU so from the bottom of our hearts, as always, we hope you enjoy!!

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Why I Love Steve’s Paleo Goods

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One awesome thing about eating paleo is avoiding the nasty pre-packaged processed foods; however, convenience is important for our busy family!  Those of you who have followed me for a while know that I’m not a huge product endorser but when I love something I want to tell the world.  Well, guess what.  I LOVE Steve’s Paleo Goods and this blog post is going to tell you why.  Yes, Steve’s Paleo Goods does offer packaged food but these foods include grass fed beef jerky, sauces and marinades without vegetable oils or unreadable ingredients, and tasty treats made with nuts, coconut, seeds, and a touch of honey.  In my not so humble opinion, these qualities are about as legit as you can get when it comes to food that has a label.  Steve’s Paleo Goods is one of the few sources of packaged paleo foods that I trust and that our family uses often and I’m happy to share the 5 big reasons why I love Steve’s Paleo Goods:

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Stuffed Pork and Salty Sweet Cravings

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*Note from Sarah: Here’s another post from Erika, my awesome assistant who also happens to be a college student living paleo on a budget.  Enjoy!

Stuffed Pork and Salty Sweet Cravings

Time for another college budget friendly meal! On tonight’s menu; sun dried tomato stuffed pork, zucchini and for dessert salty sweet cravings.

I was feeling creative tonight and wanted to try something new and fun for dinner. I opened my freezer and refrigerator to find a pork tenderloin, sun dried tomatoes, minced garlic, and fresh basil.  The basil was home grown by yours truly (bonus point: free ingredient!). Put it all together and you get Sun Dried Tomato Stuffed Pork.

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Surviving Halloween!

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As parents living a paleo lifestyle, Halloween can be much more frightening than the expected glowing skeletons, howling ghosts, and silly monsters.  Halloween is scary because of the mountains of high fructose corn syrup and unidentifiable ingredient laden CANDY!!!  Around this time every year my inbox fills up with questions regarding what to do about Trick or Treating, kids, and the typical sugar battles that go along with Halloween.

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Grilled Bananas – Posted by John!

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If you are searching for an easy and tasty dessert; look no further!  While Sarah was away last week I wanted to fix a special treat for the boys and so I came up with Grilled Bananas!  The grill is my domain, it’s where I feel the most comfortable cooking and I realized I could easily incorporate my favorite cooking tool into a “dad’s dessert station.”

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Grill Those Peaches While You Can!

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Peaches are at the peak of their season right now in Chico, CA and a week ago we came home with a big bag of very ripe peaches and nectarines from our farmer’s market.  John was grilling up some chicken and decided to throw on the peaches and nectarines for a simple, and by all means; out of this world delicious dessert.

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