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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Paleo Chicken Stir-Fry – A Grain-Free Dish, Great for the Paleo Diet

 

Paleo Chicken Stir-Fry – A Grain-Free Dish, Great for the Paleo Diet

Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons coconut oil (or olive oil)
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 zucchini, sliced into half-moons
  • 1 carrot, thinly sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons coconut aminos (a paleo-friendly soy sauce alternative)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sesame oil (optional, for extra flavor)
  • 1/2 teaspoon red pepper flakes (optional, for a spicy kick)
  • Salt and pepper to taste
  • Fresh cilantro or green onions for garnish



Instructions:

  1. Prepare the chicken: Thinly slice the chicken breasts and season them with salt and pepper.

  2. Cook the chicken: Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4-5 minutes, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

  3. Stir-fry the vegetables: In the same skillet, add the remaining tablespoon of coconut oil. Add the onion, garlic, and ginger, and sauté for about 2 minutes until fragrant. Then, add the sliced bell peppers, zucchini, and carrot. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

  4. Add the sauce: In a small bowl, whisk together the coconut aminos, apple cider vinegar, and sesame oil (if using). Pour the sauce over the vegetables and stir to coat everything evenly.

  5. Combine and finish: Return the cooked chicken to the skillet and stir everything together. Let it cook for an additional 2-3 minutes until everything is heated through. Adjust the seasoning with red pepper flakes for heat and more salt or pepper if needed.

  6. Serve: Garnish with fresh cilantro or green onions. Enjoy this dish as-is for a grain-free meal or serve it with cauliflower rice for a paleo-friendly alternative to traditional rice.

Nutritional Info (per serving, makes 4 servings):

  • Calories: 280
  • Carbs: 8g
  • Fat: 12g
  • Protein: 30g

This Paleo Chicken Stir-Fry is a flavorful, nutritious, and grain-free dish that’s perfect for anyone following the paleo diet. It's quick to prepare and loaded with fresh veggies and lean protein!

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