Thursday, December 26, 2013

Paleo Honey Baked Ham

Okay after reading ingredients in store bought Hams and discovers chemicals and even added starch; I decided to make our own Damn Ham!

Ingredients:
Spiral Cut Ham All Natural about 10 lbs
Honey 1/2 cup
Pineapple 1/2 cup finely chopped 
Palm Sugar 2 tablespoons 
All Spice 1 teaspoon 
Ground Mustard 1 teaspoon 
Garlic Powder 1/2 teaspoon 
Sea Salt/Pepper 1/2 teaspoon each

Blend all ingredients except the Ham (duh) in blender until smooth.  Pour over Ham preferrably the night before cooking or several hours before.  Bake Ham on 325 degrees as per instructions depending on size but until edges are crispy brrown.  Base with dripping several times throughout cooking.  




Paleo Bacon Sweet Potato Casserole with Almond Hazelnut Strusel

Okay super Decadent Side Dish but what the hell; it's the Holidays!  

Ingredients Sweet Potatoes:
Sweet Potatoes 4 pre-baked/no skin
Coconut Milk 1/4 cup
Bacon 6 slices cooked & chopped 
Coconut Oil 2 tablespoons
Chives 2 tablespoons
Sea Salt/Pepper to taste

Ingredients Nut Strusel:
Almonds 1/2 cup
Hazelnuts 1/2 cup
Dates 1/2 cup soaked until softened
Almond Flour 1/4 cup
Coconut Oil 1/4 cup
Cinnamon 1 tablespoon 

Mix all Sweet Potato ingredients with standing or hand mixture until smooth. Layer half of mixture in baking dish greased with more Coconut Oil.  Grind all Nut Strusel Topping ingredients in food processor on pulse (do not over grind leave nuts chunky).  Add layer of Nuts on top of Sweet Potatoes then repeat.  Bake at 350 degrees for 20-25 minutes until golden (will be Wicked Hot be careful).

Tuesday, December 17, 2013

Paleo Cranberry Holiday Cake

Get into the Spirit of things and bake some Cake!  

Ingredients:
Almond Flour 2 cups
Coconut Flour 1/4 cup
Cranberries 1 cup fresh
Applesauce 1/2 cup all natural
Coconut Milk 1/2 cup
Agave/Honey/Maple 1/4 cup 
Coconut Oil 1/2 cup melted
Eggs 4 large 
Vanilla 1 teaspoon
Baking Powder 1 teaspoon 

Ingredients Glaze:
Coconut Oil 1/2 cup solid form
Agave/Honey/Maple 
Vanilla 1/2 teaspoon 

Mix all cake ingredients except Cranberries together until smooth batter forms.  Gently fold Cranberries into batter and pour into 9x9 parchment lined baking pan.  Bake at 350 degrees for 20-25 minutes until golden brown. 

Allow cake to fully cool.  When making the Glaze you simply mix all ingredients to form a paste.  Do not melt Coconut Oil.  Spread on top of cake and then enjoy!!

Saturday, December 7, 2013

Pom Pow Paleo Protein Muffins

When you need your strength make these delicious muffins that are packed with protein!  Great for Post WOD, Breakfast, or even a Snack. 

Ingredients:
Almond Flour 2 cups
Enjoy Life Mini Chips 1/2 cup
Coconut Flour 1/2 cup
Coconut Oil 1/2 cup melted
Agave 1/2 cup
Coconut Milk 1/2 cup 
Protein Powder 2 scoops  
Eggs 3 large
Vanilla 1 tablespoon 
Baking Powder 1 teaspoon
Sea Salt 1/2 teaspoon 

Mix all ingredients to make a smooth batter.  Pour into lined muffin tins 3/4 full to top.  Bake at 350 degrees for 20-22 minutes.  Makes 12 muffins.

Sunday, November 24, 2013

Paleo Maple Walnut Candied Sweet Potatos

How many different ways can you cook Swet Potatos?  I'm not sure; I'll let you know when I'm done discovering new recipes! 

Ingredients:
Sweet Potatos 6 medium 1 inch cubes
Olive Oil 2 tablespoons 
Maple Syrup 2 tablespoons
Walnuts 1/4 cup chopped
Sea Salt to taste

Toss Sweet Potatos in Olive Oil and Maple Syrup then lay in cookie sheet lined in parchment or foil.  Do not over crowd.  Add Sea Salt to taste.  Bake at 400 degrees for 15-20 minutes until golden brown.  Add the Walnuts once the Sweet Potaos are cooked and removed from oven.  Sweet Goodness!

Wednesday, November 13, 2013

Paleo Mini Brownie Bites

Civilized Cave People eat with their hands!  Loving this recipe.  It took some tweeting but finally got it to perfection.  Going to make these my Party & Holiday entertaining favorite dessert.

Ingredients Brownie Bites:
Almond Flour 2 cups
Cocoa Powder 3/4 cup
Almond Butter 1/2 cup
Agave/Honey/Maple 1/2 cup
Coconut Oil 1/2 cup melted
Eggs 2 large 
Vanilla 2 tablespoons
Expresso Powder 1 teaspoon 
Baking Powder 1 teaspoon 
Sea Salt 1/2 teaspoon 

Mix all ingredients together to make Brownie batter.  Pour 3/4 way to top into 24 lined Mini Cupcake/Muffin tins.  Bake at 325 degrees for 7-10 minutes. 

Ingredients Chocolate Frosting:
Coconut Oil 1/4 cup melted
Agave/Honey/Maple 1/4 cup
Coconut Manna Cream 2 tablespoons 
Cocoa Powder 1 tablespoon
Vanilla 1 teaspoon 

Mix well until no clumps.  Do ahead while Brownies are baking then let stand to firm up a while.  Once Brownies have fully cooled then drizzle with Frosting. 


Paleo Creamy Pumpkin Fudge

Damn good candy!  I'm becoming a huge Pumpkin fan.  This recipe is perfect for the Holidays or just the Autumn/Fall season.

Clean, Raw, Vegan 
No Sugar/Gluten/Soy/GMO

Ingredients:
Pumpkin Purée 1 cup all natural
Coconut Oil 1 cup
Coconut Manna Cream 1/2 cup
Agave/Honey/Maple 1/2 cup
Nuts 1/2 cup chopped 
Vanilla 2 tablespoons 

Melt Coconut Oil and Manna Cream.  Add remaining ingredients.  Stir until smooth and all blended.  Place in 10x10 parchment lined pan or 24 lined Mini Cupcake/Muffin tins.  Refrigerate until firm and enjoy!  Melts fast so store in refrigerator. 

Tuesday, November 12, 2013

Paleo Shake and Bake Chicken with Mango Lime Chipotle Sauce

American Classic amp'd up a notch!  Let's face it; there are certain foods you miss on Paleo.  We just need to break the barriers and find a way to make it happen.  

Ingredients:
Chicken 3 lbs Thighs/Breast boneless
Almond Flour 2 cups
Paprika 1/4 cup 
Coconut Palm Sugar 1 tablespoon 
Onion Powder 1 tablespoon 
Garlic Powder 1 tablespoon 
White Pepper 1 teaspoon 
Dry Mustard 1 teaspoon  
Sea Salt 1 teaspoon 

Olive Oil to line baking pan 
(about 2 teaspoons)

Take all Dry Ingredients and mix inside large plastic sealable Baggie.  Add Chicken Thighs/Breast one at at time and shake until fully coated; then place on baking pan greased with Olive Oil.  Bake at 350 degrees for 20-25 minutes until golden brown.  First you shake it; then you bake it.  

Ingredients Mango Lime Chipotle Sauce:
Mango 1 large peeled & cubed
Lime 1 large freshly juiced
Olive Oil 1/4 cup
Ground Chipotle Powder 1 tablespoon 
Smoked Paprika 1 tablespoon 
White Pepper 1 teaspoon 
Sea Salt 1 teaspoon 

Blend all Sauce ingredients in blender until smooth and creamy.  Store in refrigerator. 

Saturday, November 9, 2013

Paleo Almond Joy Candy Bars V3

Some times ya feel like a Nut!  Yep this is my third attempt to revamp this chocolate candy bar recipe. 

Ingredients:
Coconut 2 cups Unsweetened/Shredded 
Coconut Oil 3/4 cups
Coconut Manna 1/2 cup
Agave/Honey/Maple 1/2 cup
Almonds 1 cup chopped 
Enjoy Life Chips 1/2 cup
Vanilla 1 teaspoon 

Ingredients Chocolate Top Layer:
Coconut Oil 1 cup
Agave/Honey/Maple 1/2 cup
Cocoa Powder 1/4 cup
Vanilla 1 tablespoon 

More Almonds chopped for tippy top
(About 1/2 cup finely chopped)

Blend shredded Coconut, Manna, and Coconut Oil in food processor until smooth.  Add Almonds and pulse to chop nuts a bit.  By hand add Agave/Honey/Maple, Vanilla, and 1/2 cups Chocolate Chips.  Spread onto parchment lined 10x10 square pan.  Refrigerate for 1 hour.  Melt remaining Chocolate Layer ingredients and mix until smooth.  Spread over top of cooled bars and top with more chopped Almonds.  Refrigerate again until top is firm.  Cut into 1 inch pieces.  Yeah I know, I love candy!

Friday, November 8, 2013

Paleo Caramel Apple

This was a special treat!  

Apple any kind
Almond Butter 2 teaspoons
Nuts any 2 teaspoons chopped 
Paleo Caramel Sauce 2 teaspoons  

Ingredients Caramel Sauce;
Coconut Milk 1 can 14 oz Full Fat unsweetened 
Agave/Honey 1/2 cup
Coconut Oil 1 tablespoon 
Vanilla 1 tablespoon 
Sea Salt 1/2 teaspoon

Whisk all ingredients except Coconut Oil and Sea Salt on stovetop pot medium heat. Be very patient. Let mixture come to slow, rolling boil for at least 20-25 minutes as you continue to whisk the entire time. Allow to turn amber in color but be carful not to scorch or burn the caramel sauce. Once sauce has been reduced to half and desired color achieved lower heat and add Coconut Oil and Sea Salt and continue to cook on low for about 10-15 more minutes until smooth. Store in glass container in refrigerator up to 3 weeks if it lasts that long. If drizzling heat in microwave for few seconds. 

Thursday, November 7, 2013

Paleo Glazed Salmon

Getting the Husband to eat more fish hasn't been easy.  It has to have a lot of flavor. 

Ingredients: 
Salmon 2 portions
Olive Oil 2 tablespoons
Peppers 1/2 cup sliced any color
Balsamic Vinegar 2 tablespoons 
Coconut Aminios/Braggs 2 tablespoons
Orange 1/2 medium fresh squeezed
Honey 2 tablespoons 
Sea Salt/Pepper to taste
 
Heat Olive Oil in large skillet on medium heat.  Season Salmon with Sea Salt/Pepper.  Transfer Salmon to skillet and cook about 3-4 minutes each side (turn only once if possible as very delicate).   Remove Salmon from skillet and add Pepper slices.  Cook until tender about 5 minutes.  Remove Peppers the add all remaining ingredients to skillet with what is left if the Olive Oil.  Cook about 2 minutes until sauce thickens.  I served over a bed of Spinach then poured sauce on top. 


Wednesday, November 6, 2013

Paleo 100% Mini Beef Sliders

This shit is so fun!  All Paleo from my previous Paleo Bread Blog made as mini loafs then toasted.  

Sunday, November 3, 2013

Paleo Pumpkin Hazelnut Pecan French Toast

My obsession with Pumpkin continues!

Ingredients Cake: 
Almond Flour 2 cups
Pumpkin Purée 1 cup all natural 100%
Hazelnuts 1/2 cup chopped
Coconut Oil 1/2 cup
Agave/Honey/Maple 1/4 cup
Pecans 1/4 cup
Eggs 3 large
Coconut Milk 1/2 cup
Vanilla 1 tablespoon
Cinnamon 1 tablespoon 
Baking Powder 1 teaspoon 

Ingredients Creamy Maple Topping:
Almond Butter 1/2 cup
Maple Syrup 1/4 cup pure 

More Coconut Oil needed for greasing loaf pan and pan frying. 

Mix all Cake ingredients except Hazelnuts and Pecans until smooth batter forms.  Pour into greased standard loaf pan then top with the chopped Hazelnuts and Pecans.  Bake at 350 degrees for 20-25 minutes until golden brown (cover with foil if top browns too much).  Allow to cool then slice and pan fry in Coconut Oil until crispy and browned in both sides.  Mix Almond Butter and Maple Syrup to make creamy topping.  Spoon over the top if each slice.

Friday, November 1, 2013

Paleo Green Eyed Monster Cocktail

You just knew I had to make a tasty beverage!

Ingredients: 
Tito's Vodka 2 shots
Macha Green Tea 1/2 cup strong brewed
Coconut Water 1/4 cup
Pineapple Juice 1/4 cup
Lime 1 medium freshly juiced 
Agave 2 teaspoons 
Ice 1 cup

Green Grapes for decoration 

Mix all ingredients in cocktail shaker.  Strain into glass and serve with Grapes.  

Tuesday, October 22, 2013

Paleo Nutty Granola

The smells gonna make me lose my mind, up in here, up in here!  Drooling as this is cooking as it smells incredible.  Wow I'm gonna have so much damn fun with this Nutty Granola. 

Ingredients:
Almonds 1 cup coarsely chopped 
Pepitas/Pumpkin Seeds 1 cup chopped
Cashews/Macadamias 1 cup chopped
Shredded Coconut unsweetened 1 cup
Cranberries/Pomegranate/Cherries/Blue Berries/Raisins Dried 3/4 cup chopped
Agave/Honey/Maple 1/2 cup
Coconut Oil 1/2 cup organic melted 
Vanilla 2 tablespoons 
Orange rind 1 tablespoon grated 
Cinnamon 1 tablespoon
Sea Salt 1 teaspoon

Pulse each item in batches thru food processor to coarsely chop (leave some chunks).  Then in large bowl toss ingredients to make sure fully coated.  Pour into parchment lined cookie sheet and spread out evenly.  Cook at 300 degrees for 20-25 minutes until light golden brown.  Allow to cool and enjoy in Oh So Many Ways! 

Paleo Nut Cup Cheese Cake 80%

Brianna really challenged me on this one; but turned out as Killer Dessert! She's Lucky it was a Special Occasion.  There were 4 total layers and the Candy Nut Cups have 3 layers themselves.  And full disclosure; this recipe use Nuefenchatal Cream Cheese.  

Bear with the steps!
Step 1 make Nut Cups.

Paleo Chocolate Nut Cups

Ingredients Chocolate Shell:

Enjoy Life Chips 1 1/2 cups
Coconut Oil 1/3 cup 
Vanilla 1 1/2 tablespoons

Ingredients Nut Filling:
Almond Butter 1 cup
Coconut Oil 2 tablespoons 
Agave/Honey 4 tablespoons
Almond Flour 2 tablespoons
Vanilla 1 teaspoon 
Sea Salt 1 teaspoon

Melt Chocolate Shell ingredients in either double burner or microwave until smooth and creamy (no lumps). Layer 1 teaspoon into paper lined mini cup cake tin or candy mold. Freeze until completely firm.

Then melt Nut Filling ingredients ever so slightly until mixture is blended but thick. Layer filling center on top of Chocolate bottom; then freeze until firm.

Repeat Chocolate Shell on top; freeze until firm.

Alternate Darker Chocolate Shell:
Cocoa Powder 1/2 cup
Coconut Oil 3/4 cup
Agave/Honey 4 tablespoons
Vanilla 1 tablespoon 

Same thing melt then layer.  Store in refrigerator while go to next step. 

Step 2 make the Crust.

Ingredients Crust:
Almonds 1 cup
Dates 1 cup
Cocoa Powder 1/2 cup
Raisins 1/4 cup
Coconut Oil 2 tablespoons 
Vanilla 1 teaspoon 

Pulse in food processor until fine ground and thick dough forms.  Press into 9x9 cheese cake pane lined with plastic wrap then place in refrigerator while moving to next step.

Step 3 make the Creamy Nut Filling.

Ingredients Creamy Nut Filling:
Nufenchatal Cream Cheese 16 oz
Coconut Milk 3/4 cup
Almond Butter 1/2 cup
Agave/Honey/Maple 1/2 cup 
Vanilla 2 tablespoons 
Arrowroot Powder 2 tablespoons 

Whisk in standing or with hand mixer until light and fluffy.  Spoon on top of Crust and place in freezer while you go to next step.

Step 4 make the Choclate Ganache. 

Ingredients Ganache: 
Coconut Oil 1/2 cup organic melted 
Agave/Honey/Maple 4 tablespoons 
Cocoa Powder 3 tablespoons
Vanilla 1 tablespoon 

Mix all Ganache ingredients until smooth.  Drizzle all over top of Creamy Nut Filling.  Chop up several Nut Cups and place on top of the Ganache.  Cover with rest of plastic wrap and put in refrigerator at least 2-4 hours to firm up before slicing.  Served with Almond Butter drizzle.  This Cake was SO damn good!!!  

Sunday, October 20, 2013

Paleo Smokey Spicy Sweet Potatoes

It's all about my Birthday Girl today so made every thing extra special for her!  I LOVE to LOVE you Brianna!!

Ingredients:
Sweet Potaoes 4 large 1 inch slices
Olive Oil 2 tablespoons 
Agave 2 tablespoons 
Chipotle 1 tablespoon ground
Paprika 1 tablespoon 
Sea Salt 1 & 1/2 teaspoon 
Cayenne Pepper 1 teaspoon  

Toss all ingredients to make sure each piece if Sweet Potato is fully covered.  Be sure to use a spoon or not to have any open wounds or your hands will burn.  Lay on cookie sheet lined with parchment paper (do not over crowd).  Bake at 400 degrees for 20-22 minutes until brown.

Paleo Pimp Juice

It's Big Pimping on my daughters Bicentennial Birthday! 

Ingredients: 
Pomegranate Juice 1 cup pure 
Coconut Water 1 cup pure
Tito's Vodka 8 shots
Agave 8 teaspoons 
Seltzer 1 can (LaCroix Peace-Pear)
Kiwis to decorate

Shake all ingredients except Seltzer.  Pour evenly into 4 glasses.  Too with Selzter in each and a Kiwi slice. 


Saturday, October 19, 2013

Paleo Milk Chocolate Almond Bars

Tastes just like a Mr. Good Bar!  I cut into mini bites because these are Dangerously delicious.

Ingredients:
Almonds 3/4 cup finely chopped
Coconut Oil 1/2 cup organic
Coconut Manna 1/2 cup
Coconut Milk 1/2 cup unsweetened  
Agave/Honey 1/4 cup
Cocoa Powder 1/4 cup
Vanilla 1 tablespoon 
 
Melt Coconut Oil and Manna then add all remaining ingredients until combined.  Pour into 10x10 pan lined with parchment or wax paper.  Refrigerate until Chocolate has hardened.  Cut into 1x1 inch peices.  Also you can place into larger pan to make thinner bars. 


Tuesday, October 15, 2013

Paleo Pesto Ham Sandwich

Oh my, the fun we are having with this Paleo Bread recipe I concocted!

Ingredients:
Paleo Bread 2 slices
Pesto Ham 5-6 slices
Tomato 4 slices
Spinach 1/2 cup fresh
Creamy Chipotle Sauce
(See prior Blog for recipe)
Cheese 1 slice (optional)
That's right, we cheated with cheese!
Oilve Oil 1 teaspoon for pan frying

Assemble Sandwhich then pan fry in little Oilve Oil.  Then devour!  

Sunday, October 13, 2013

Paleo Gingersnap Apple Chia Muffins

Okay so I accidentally bruised and Apple and next thing you know I'm baking again!  I'll admit it, I need help because I just can't stop myself.  But once again, I amazed myself.  

Ingredients:
Almond Flour 2 cups 
Apples 2 large chopped 
Coconut Flour 1/4 cup
Coconut Milk 1/2 cup
Coconut Oil 1/4 cup melted 
Agave/Honey/Maple 1/4 cup
Eggs 3 large
Chia Seeds 1/4 cup
Cinnamon 2 tablespoons 
Ginger 1 tablespoon
Vanilla 1 tablespoon 
Baking Powder 1 teaspoon 
Pecans 1/2 cup chopped

Mix all ingredients together except the Pecans.  Batter will be dense and thick.  Fill 12 lined cup cake/muffin tins all the way up.  Too with Pecans and bake at 350 degrees for 22-25 minutes until golden brown.  So yummy for a snack or breakfast.  That'll teach me not to Man Handle my Apples any more! 


Paleo Bulletproof Coffee

Thanks to Tiffany Kirkman for the tip as would have never tried it otherwise!  And Coach Jay who mentioned it a while back but we all know he is Super Human so thought this was a crazy idea.  You were right My Friend!!  Many health benefits if drinking coffee this way.

Ingredients:
Hot Coffee 1 cup brewed
Coconut Oil/Ghee 1 teaspoon
Paleo approved sweetener to taste

Blend; yes it's that simple.  Please try this it tastes way better than it sounds.

Saturday, October 12, 2013

Paleo Hazelnut Mahi Mahi

Surfs Up Dudes!  This fish is balances the sweetness from the Balsamic Vinegar with the acid from the Tomatoes and Lemon and adds a crunch with the Hazelnuts.  

Ingredients:
Mahi Mahi fresh 2 portions 
Hazelnuts 1/4 cup chopped
Tomatoes 1/4 cup chopped
Arugala 2 cups (or any leafy greens)
Blaze Balsamic Vinegar 2 tablespoons   
Olive Oil 1 tablespoon 
Lemon 4 slices 
Sea Salt/Pepper to taste

Sauté Mahi Mahi fish in Olive Oil on medium heat about 2-3 minutes each side until golden brown.  Serve over Arugala or any Leafy Greens.  Drizzle with hot Olive Oil from sauté pan, Blaze Balsamic Vinegar, and top with chopped Hazelnuts and Tomatoes.  Squeeze on Lemon before eating.  Simple and Clean ingredients that work well in this meal. 

Paleo Tomatillo Chicken Chili Verde

Mighty Fierce Chili!  This recipe is both Light and Satisfying at the same time.

Ingredients:
Chicken Thighs/Breast 3 lbs cubed
Tomatillo Tomatos/Salsa 1 cup diced 
Green Peppers 1 lg diced 
Cubanelle Peppers 2 medium diced
Onion 1 lg diced
Cilantro 1 cup fresh chopped
Chicken Broth 1/2 cup all natural 
Jalepenos 1/4 cup minced
Garlic 2 cloves minced 
Coconut Oil 2 tablespoons 
Parsley 2 tablespoons 
Cumin 1 teaspoon 
Curry 1 teaspoon 


*Optional ingredients:
Acorn halves baked
Lime Wedges 

 
Sauté Chicken cubes in Coconut Oil in large stove top pot on medium heat (can also use crock pot for this recipe).  Add Peppers and Onions cook for a few minutes then add Garlic.  Cook for 2 more minutes then add remaining ingredients.  Lower heat and continue to cook for at least 1-2 hours (let the Chili get Happy!).  We served in baked Acorn Squash and with Lime wedges gives it another depth.  


Friday, October 11, 2013

Paleo Bad Ass Bark

Don't knock it til you try it!  Strange combination undoubtably of Bacon, Cashews, Cranberries, and Chocolate in this candy bark but it's a dessert unlike any other that only a Bad Ass Crossfitter would understand.

Ingredients:
Cocoa Powder 3/4 cup
Coconut Oil 1 cup melted
Cashews 1 cup
Bacon 1/2 cup cooked diced bits
Coconut Manna 1/2 cup
Agave/Honey/Maple 1/4 cup
Cranberries 1/4 cup dried
Vanilla 1 teaspoon 

Mix all ingredients together and pour in 10x10 pan lined with parchment and place in refrigerator to harden about hour.  Store in refrigerator about 2 weeks.  Can use bigger pan to make thinner or smaller to make thicker.  
      

Wednesday, October 9, 2013

Paleo Chicken with Spicy Chipotle Mayo

This Chicken will make you wanna slap your Mamma it's so spicy!  Oooh Weee now that's what I'm talking about.   

Ingredients:
Chix 5 lbs grilled (Breast or Thighs)

Ingredients Sauce:
Chipotle Peppers 1 cup
Roasted Red Peppers 1 cup  
Coconut Milk 2 cups unsweetened
Olive Oil 1/2 cup
Cherry Peppers 1/4 cup chopped
Ground Chipotle 1 tablespoon
Paprika 1 tablespoon  
White Pepper 1 teaspoon 
Sea Salt 1 teaspoon

Blend all Sauce ingredients in blender until smooth and creamy.  Makes a shit ton of sauce so scale down if you want to make less.  Or suck it up Buttercup and make the whole damn batch so you'll have it ready as it lasts 2 weeks in the refrigerator.  Great sauce on just about any thing if you ask my opinion. 



Tuesday, October 8, 2013

Paleo Banana Chocolate Nut Jar

I have a major jar fetish plus I like to destroy things!  So deconstructing food is right up my alley! 

Ingredients: 
Paleo Banana Muffins 4 
(see my prior post for recipe)
Paleo Whipped Cream 2 cups
(see my prior post for recipe)
Almond Butter 1/2 cup
Pecans 1/2 cup chopped
Enjoy Life Mini Chocolate Chips 1/2 cup

Spilt muffin in half and put bottom half into each mason jar.  Top each jar with 1 teaspoon of; Almond Butter, then Pecans and Chocolate Chips.  Then add 1 tablespoon of Whipped Cream then repeat the layering process.  Makes 4 servings.  Store in refrigerator.  Seriously I cannot stop putting things in these damn jars!






Monday, October 7, 2013

Paleo Meatballs with Squash & Sweet Potato

Introducing the Cannella Balls!  Adapted from Chris & Christine our friends and owners of Cannella's Custom Cycles and  Boutique recipe.  Being the Queen of improve and not having the right ingredients; I once again got really Lucky....it's because I'm a "Good Girl!"  

Ingredients Meatballs: 
Ground Beef 5 lbs
Sausage 2 cups all natural no casing  
Eggs 4 large
Garlic Cloves 3 minced
Onion 1 all minced
Coconut Amino's 2 tablespoons
Sweet Potato 1 small cooked/smashed
Acorn Squash 1 cup cooked/smashed 
Parsley 2 tablespoons 
Sea Salt/Pepper 1 teaspoon each

Ingredients Sauce:
Tomatos Crushed 6 cups (we prefer San Marzano) 
Olive Oil 2 tablespoons 
Basil 7-8 leaves fresh 
Sea Salt/Pepper 

Mix all Meatball ingredients except the Ground Beef together until no lumps.  Then add Beef and roll into 2 inch balls.  Bake on parchment lined pans at 375 degrees for 22-25 minutes until browned.  Add Oilve Oil to bottom of large stove top pot in medium heat.  Add the rest of the Sauce ingredients.  Add Meatballs into Sauce (careful to remove any grizzle).  Let the Meatballs cook in the sauce until they get happy about 2-4 hours.   *Note this recipe makes about 35 decent sized Meatballs but Sunday Family Dinners at out house are out of control and I tripled this recipe.  It was an upper body WOD just to roll them!


Sunday, October 6, 2013

Paleo BAT Egg Sandwich (Bacon, Arugala, Tomato)

This is some Sexy Yolk Porn!  Who said Paleo breakfast was boring?  Not this chick.

Ingredients:
Paleo Sandwich Bread 2 slices 
(See yesterday's Blog for recipe)
Bacon 2 slices cooked
Tomato 2 slices
Arugala 1/4 cup
Egg 1 cooked over easy
Egg Whites cooked (added for extra protein if desired)
Sea Salt/Pepoer to taste

Assemble and Enjoy!!
 


Saturday, October 5, 2013

Paleo Taco Wedge Salad

Okay looks sophisticated but this is a lazy version.   Was damn good otherwise.  In my mind, this is comfort food.  

Wedge of Iceberg Lettuce 
Ground Meat cooked any kind spiced
Avacado
Pepper Rings 
Roasted Red Pepper strips
Olives 
Hot Sauce

I suppose you can add Sour Cream and Cheese if you are in a Cheat Day!

Friday, October 4, 2013

Paleo Cookie Dough Bites

Fast and Furious is why I created this recipe!  I don't always want to spend the entire day in the kitchen after a long day of working.

Ingredients Cookie Dough:
Almond Flour 2 & 1/2 cups
Coconut Oil 3/4 cup melted
Vanilla 1 tablespoon 
Agave/Honey/Maple 1/2 cup
Enjoy Life Mini Chocolate Chips 1/2 cup

Ingredients Drizzle:
Enjoy Life Mini Chocolate Chips 1/2 cup

Mix Cookie Dough ingredients together and place in refrigerator for 20 minutes to firm up a bit.  Take out and roll into 1 inch balls.  Place in freezer for 10 minutes.  Melt remaining Chocolate Chips and Drizzle in top of Cookie Bites and place back in refrigerator to set chocolate. 

Paleo Sandwich Bread

Finally mastered the perfect bread for making sandwiches.  Hell yeah!!!

Ingredients:
Almond Flour 2 1/2 cups
Coconut Flour 1/4 cup
Eggs 4 large
Coconut Oil 1/2 cup melted
Arrowroot Powder 1/2 cup
Seltzer 1/2 cup
Physilum Husk Powder 3 tablespoons 
Apple Cider Vinegar 1 teaspoon 
Baking Powder 1 teaspoon
White Pepper 1/2 teaspoon  
Sea Salt 1/2 teaspoon 

Mix all ingredients to form a shiny dough.  Place in standard loaf pan lined with parchment paper.  Add spice to make it nice!

Top with Spices:
Sea /Pepper
Garlic Powder
Onion Powder

Bake at 350 degrees for 30-35 minutes until too is golden brown.  Allow to fully cool before slicing and Rocking your Paleo World with endless possibilities! 



Thursday, October 3, 2013

Paleo Island Beef Stew

Yeah Man, this Beef Stew gonna make you Happy!  

Ingredients:
Beef Cubes 5 lbs
Parsnips 4 medium cubed
Carrots 4 medium cubed
Celery Sticks 4 medium cubed
Onion 1 large sliced 1 inch
Garlic Cloves 2 minced
Beef Broth 1 cup all natural
Coconut Milk 1/2 cup unsweetened 
Curry 1 tablespoon 
Smoked Paprika 1 tablespoon
Parsley 1 teaspoon 
White Pepper 1/2 teaspoon 
Sea Salt 1/2 teaspoon 

Place all ingredients in large crock pot or stove top pot on low and cook for 4-6 hours until Beef and Vetables are fork tender.  Set it and Fuggettta Bout it for a while.  You can thank me later!

CrossFit necklace

A girl has to flaunt her CrossFit Swag!!!  Loving the new jewelry line at: http://wodmonkey.com/ only $14.99 plus flat rate $2.99 shipping no matter how many items ordered. 



Wednesday, October 2, 2013

Paleo Kick Ass Banana Protein Bread

Now this is what I'm talking about!  Packed with Protein this bread is perfect for both Pre or Post WOD meal and even for Breakfast or a Snack.  Don't get Cocky; it won't give you Special Powers but enough energy to get through a tough workout or day!

Ingredients:
Almond Flour 2 cups
Coconut Oil 1/2 cup melted
Eggs 4 large
Bananas 2 medium smashed
Coconut Milk 1/2 cup
Agave/Honey/Maple 1/2 cup
Apple Sauce 1/2 cup all natural
Enjoy Life Mini Chocolate Chips 1/4 cup
Pecans 1/4 cup chopped 
Coconut Flour 2 tablespoons
Protein Powder 2 tablespoons 
Cinnamon 2 tablespoons 
Physilum Husks 2 teaspoons 
Vanilla 1 tablespoon 
Baking Powder 1 teaspoon  

Mix 1 tablespoon of; Protein Powder, Cinnamon, Physilum, and all of the Choclate Chips and Pecans to make the middle flavor layer.  Beat all remaining ingredients to make the Cake batter.  Pour half if the batter into parchment lined standard loaf pan.  Then sprinkle with all if the middle flavor mixture.  Add the remaining batter on top and bake at 325 degrees for 35-40 minutes until golden brown.  

Paleo Acorn Stuffed with Meat

I know I have already posted these bit we just love them and I'm trying to prove a point in how friggin easy this is.  Acorn Squash is the perfect vessel for any Meat and makes a killer meal!

Ingredients:
Acorn Squash (any come on peeps change it up and get funky squash)
Ground Meat 3 lbs (Beef/Pork/Turkey)
Onion 1 medium diced
Garlic Clove 2 minced
Tomato Paste 2 tablespoons 
Olive Oil 2 tablespoons  
Cherry Peppers 4 medium diced
Basil/Oregano 1 tablespoon each
Sea Salt/Pepper to taste 

Cut Acorn Squash in half and for out seeds.  Bake upside down for 20 minutes at 350 degrees.  In sauté pan heat Olive Oil on medium heat and add Onions, Garlic, and Cherry a Peppers.  Cook until translucent then add remaining ingredients.  Once Meat is brown  spoon into Acorn Halves and place bsk in oven to cook an another 10 or so minutes.  This recipe easily doubles and triples so you can do meal preps.

Sunday, September 29, 2013

Paleo Bacon Acorn Squash

There are so many different kinds of Acorn Squashes out right now!  Many people are ignorant and only use them for decorating.  Well they're Dumbasses! 

Ingredients:
Acorn Squash 2 medium cubed/baked
Bacon 10 slices cooked/chopped
Coconut Oil 2 teaspoons 
Sea Salt/Pepper to taste

Bake Acorn Squash halves and then cool and cube.  You can peel it and cube it before baking but this is both a pain in the ass as well as time consuming.  So heck yeah bake the damn Squash.  Toss the Squash with the Bacon and Coconut Oil and WhaaLaa!  


Monday, September 16, 2013

Paleo Pumpkin Cake with Creamy Whipped Topping

The Family is not big fans of Pumpkin in general but I have to admit this cake was so damn good!  We had it for dessert yesterday and even ate for breakfast it was so yummy.  It requires some foresight to make the Topping be time well spent. 

Ingredients Cake:
Almond Flour 2 cups
Pumpkin 1 cup all natural
Coconut Milk 1 cup unsweetened 
Coconut Flour 1/2 cup 
Coconut Oil 1/4 cup melted
Agave/Honey/Maple 1/4 cup
Eggs 2 large
Cinnamon 1 tablespoon
Vanilla 1 teaspoon 
 Nutmeg 1 teaspoon

*More Coconut Oil to grease pan
Nuts 1 cup chopped (any)

Whisk all ingredients together and pour into loaf pan greased with Coconut Oil.  Bake at 325 degrees for 25-30 minutes until light golden brown.  Allow to cool then slice in half lengthwise.  

Ingredients Creamy Whipped Topping:
Coconut Milk 3 cups
Agave/Honey/Maple 1/4 cup
Arrowroot Powder 2 tablespoons
Vanilla 1 teaspoon 

*Place Coconut Milk in refrigerator over night or in freezer for about hour until milk solids form.  Scrape solids out and only use that (make drinks with the remaining Coconut Water!).  Beat milk solids and remaining ingredients about 10 or so minutes until light and fluffy using a standing or hand mixer.  

Then frost each layer of Cake with Whipped Topping and sprinkle with chopped Nuts.  Place Cake bake in pan or wrapped in plastic wrap and in refrigerator for at least half hour before slicing and serving.  

Sunday, September 15, 2013

Paleo Egg and Spicy Beef

If you like to go out late drinking then this my friend, is perfect idea for you!  Catch is to make it the day before so it's ready for breakfast, brunch, or lunch.

This makes 6 full sized servings or if you use less layers it will make even more. 

Ingredients Eggs:
Eggs 6 servings any style 
 
Ingredients Paleo Puerto Rican Beef:
Ground Beef 3-4 lbs
Sweet Potato/Plantains/Acorn Squash 1 cup cut into 1 inch pieces: baked already
Onion 1 large chopped
Peppers 1 cup chopped (mixed colors)
Spinach/Kale Fresh 2 cups chopped
Tomatoes 1/2 cup chopped 
Green Olives with Pimentos 1/2 cup
Garlic 2 cloves minced
Parsley fresh 1/4 cup chopped
Olive Oil 2 tablespoons
Red Pepper Flakes 1 tablespoon

Sauté Ground Beef in frying pan until cooked thru. Add Onions, Peppers, and Garlic and cook until translucent. Next add Sweet Potato/Plantains/Acorn Squash, Tomatoes and Olives and heat thru. On low add Spinach/Kale, Parsley, and Red Pepper Flakes; cook until tender yet cooked thru. Recipe can be easily changed up with different Ground Meats and Veggies. 

Layer cooled Eggs and Beef in Mason Jar until filled all the way to the top.  Store in refrigerator until ready to serve.  Heat in microwave 1 minute before serving (be careful glass jar gets hot).  But so damn convenient! 

Saturday, September 14, 2013

Paleo Creamy Chicken and Biscuits

Yeet, Yeet, Yeet.  Y'all just have to try this recipe for some down home cookin!  No, seriously equally delicious as easy.  

Ingredients Biscuits:
Coconut Flour 1 cup
Coconut Oil 1/2 cup melted
Eggs 3 large
Coconut Milk 1/2 cup
Apple Cider Vinegar 1 tablespoon  
Garlic Powder 1/2 teaspoon
Cayenne Pepper 1/4 teaspoon to taste
Sea Salt Pepper 1/2 teaspoon each 

Mix all ingredients until pasty dough is formed.  Place in refrigerator to firm up a bit.  Using hands form dough into 2 inch balls flattened and place on parchment lined baking sheet.  Bake at 325 degrees for 12-15 minutes until light golden.  

Ingredients Creamy Chicken:
Chicken 3 lbs (any deboned/skinless)
Chicken Broth 2 cups all natural
Onions 1 cup
Celery 1 cup
Carrots 1 cup
Coconut Milk 1 cup
Curry Powder 1 teaspoon
Garlic Powder 1 teaspoon
Poultry Seasoning 1 teaspoon all natural
Sea Salt/Pepper 1 teaspoon each

Layer Vegetables on bottom of crock pot or on stove top large pot; then place Chicken on  top.  Sprinkle with Spices then pour Broth all over top.  Cook on medium low heat stirring occasionally for 3-4 hours until every thing is tender.  Then add Coconut Milk and cook an additional 15 minutes.  Serve over or with the Biscuits.  Come and Git it Y'all!


Tuesday, September 10, 2013

Paleo Tiramisu

Kicking it Soprano Style my Grand Mother would have been proud!  I just had to have a do-over after a disastrous first try which melted in the sun at Crossfit Empirical's 1 year party a few weeks ago.....nailed it!!!  Full disclosure Nuefenchatal Cheese so only 80% Paleo.  You have to have time and patience to make this dessert. 

Ingredients Cake:
Almond Flour 2 cups
Coconut Flour 1/2 cup
Eggs 4 large
Egg Whites 1/2 cup whisked
Coconut Oil 1/2 cup
Apple Sauce 1/2 cup all natural
Sparkling Water/Seltzer 1 cup
Vanilla 1 teaspoon
Baking Soda 1 teaspoon 

Mix all ingredients and pour in loaf pan lined with parchment paper.  Bake at 325 for 20-22 minutes until lightly golden.  Set aside to cool.  Remove Cake from pan; then cut cake in half lengthwise. Do not discard parchment paper or pan yet. 

Ingredients Creamy Filling:
Nuefenchatal Cheese 2 blocks of 8 oz
Coconut Milk 1/2 cup unsweetened 
Agave/Honey 1/2 cup
Arrow Root Powder 2 tablespoons 
Vanilla 1 teaspoon 

Whisk all ingredients until light and fluffy in large bowl about 10-12 minutes scraping edges to assure incorporated.  Set bowl in refrigerator to set for 10-15 minutes.  

Ingredients Coffee:
Expresso Brewed 2 cups
Agave/Honey 2 tablespoons 

Brew Expresso and add Agave/Honey to sweeten.  Allow to Coffee to cool.  Place bottom layer of the cooled Cake back into the parchment lined pan.  Then pour half of the Coffee on top if Cake; cover with plastic wrap and place in freezer. 

Ingredients Chocolate Ganache layer:
Coconut Oil 1 cup melted
Cocoa Powder 1/2 cup
Agave/Honey/Maple 1/2 cup
Vanilla 1 tablespoon 

Mix all ingredients until smooth.  Remove Coffee soaked Cake half from freezer and spread half of the Chocolate Ganache on top of Cake and place plastic wrap on top and put back in freezer 10 minutes. 

Remove Chocolate layered Cake from freezer and layer with half of the Creamy Cheese mixture; cover with plastic wrap and place back in freezer for 10 minutes.  

Repeat this layering process one more time.  And refreeze.  Store in freezer covered in plastic until ready to serve.  Take out to defrost about 15 minutes before slicing and serving. Top with grated pure dark unsweetened chocolate.  



Paleo Acorn Beef Nest topped with Egg

There are just SO many ways to make this recipe.  It extremely versatile and it can be for Breakfast, Lunch, or Dinner.  

Ingredients:
Acorn Squash 1 medium halved/cored
Ground Meat 1 lb (Beef/Pork/Turkey)
Spinach 1 cup fresh chopped 
Onion 1/2 cup diced
Garlic 1 clove minced
Olive Oil 1 tablespoon
Pepper 1/2 cup chopped any color
Tomatoes 1/2 cup chopped
Sea Salt/Pepper to taste
Eggs 2 large

Pre-Bake Acorn Squash halves partially face down in oven on baking sheet at 350 degrees for 15-20 minutes. Place Olive Oil in large skillet on medium heat.  Add Onions, Garlic, Peppers and Ground Meat.  Cook until browned and Vegetables are tender.  Add Tomatoes and Spinach and heat through then season with Sea Salt and Pepper. Flip Acorn right side up and fill each half tightly packed with Meat mixture and make an indentation (little crevasse).  Crack and egg into each Acorn half in top of Meat and place back into oven for an additional 5-7 minutes depending on how cooked through you enjoy your eggs.  Hot Sauce is an awesome condiment on this dish (or any other as far as I'm concerned!). 

Sunday, September 8, 2013

Crossfit Loves Running Necklace

Introducing the newest item in fashion from WODMonkey.com for all the Fierce Cross-Fitters!   A 18 inch necklace with 2 pewter charms.  Only $14.99 plus flat $2.99 flat rate shipping regardless number of items ordered.  Limited quantities.