Friday, May 31, 2013

Paleo Coconut Macaroons

Scoreeeee! These came out great!

Ingredients:
Coconut Flakes 3 cups unsweetened
Egg Whites 1/2 cup
Agave/Honey 1/2 cup
Coconut Flour 2 tablespoons
Vanilla 1 teaspoon
Sea Salt 1 teaspoon

Whisk Egg Whites until forms stuff peaks; then add Agave/Honey and Vanilla. Once incorporated add remaining ingredients and place in refrigerator covered at least an hour to firm up. Form into ball shapes and press to make circles. Bake on cookie sheet lined with wax paper at 325 for 12-15 minutes until golden brown. Allow to cool but a few minutes then gently remove them with spatula to cooling rack because they tend to stick at the bottom. Fully cool before storing in refrigerator. Yields about 10 nice sized Macaroons and recipes doubles easily. These were abolished in a matter if minutes!

Paleo Sloppy Joe Acorn Squash

Not saying this is the same as the real thing; but this should ward off any cravings!

Ingredients:
Ground Meat 3 lbs (Beef, Pork, Turkey)
Acorn Squash 2 large halved
Tomato Purée 1 cup all natural
Tomato Paste 2 tablespoons pure
Olive Oil 2 tablespoons
Thai Red Curry Paste 1 tablespoon
Onion 1 large diced
Garlic 1 clove minced
Paprika 1 tablespoon
Sea Salt/Pepper to taste

Roast halved Acorn Squash upside down on foil lined cookie sheet at 375 degrees for 30-35 minutes until tender. Brown ground Meat in Olive Oil in sauté pan in medium heat. Drain grease please. Add remaining ingredients and cook additional 10 minutes. Fill Acorn halves with Meat mixture and serve hot (Duhhhhh).

Monday, May 27, 2013

Paleo Roasted Vegtables

A trip to the Mediterranean!

Ingredients:
Eggplant 1 large peeled & sliced 1 inch
Zucchini 2 large sliced 1 inch
Yellow Squash sliced 1 inch
Carrots any 2 cups sliced 1 inch/or baby
Onion 2 large sliced 1 inch
Peppers 2 large sliced 1 inch any kind
Olive Oil 4 tablespoons
Sea Salt/Cracked Pepper to taste

Toss all Vegetables in Olive Oil. Spread out on two cookie sheets (do not crowd). Bake at 400 degrees for 20-25 minutes until tender.

Paleo Drunken Pineapple

Be prepared to have your entire home smelling succulent! Although Tropical Fruit should only be consumed as a special treat, this quick recipe using simple stock items is ideal.

Ingredients:
Pineapple 4 cups fresh cubed
Ciroc Vodka 3 shots any flavor
Agave/Honey 2 tablespoons
Vanilla 2 tablespoons
Coconut Oil 2 tablespoons melted

Use Coconut Oil to grease a large baking pan. Toss all remaining ingredients then line in pan. Bake at 375 degrees for 20-25 minutes until golden brown. This recipe is a platform for many other desserts. Eat this straight up, with whipped Coconut Cream, or many other Paleo Cakes!

Paleo Citrus Margaritas

Heck Yeah time to get my drink on Paleo style!

Ingredients;
Tequila 8 shots 100% pure
Limes 6 fresh juiced plus rind
Lemons 4 fresh juiced plus rind
Oranges 2 fresh juiced plus rind
Pineapple 1/2 cup
Agave 1/4 cupfresh juiced
LaCroix Lemon/Lime Seltzer 2 cans

Mix all ingredients together until well mixed and serve over ice. I wait until ready to serve to pour Seltzer over Margarita mix.

Paleo Sausage N'Peppers


Ingredients:
Sausage 3-5 lbs all natural any kind
Peppers 6 large sliced any color
Onion 2 large sliced
Olive Oil 1/4 cup
Sea Salt/Cracked Pepper to taste

Toss sliced Peppers and Onions in Oilve Oil season with Salt/Pepper. Spread out on cookie sheet bake at 400 degrees for 20-25 minutes. Either grill sausage or bake in oven as directed. Serve together.


Paleo Carrot Cake with Cream Frosting

What's up Doc? This cake is so moist and delicious. Full of carrots and nuts.

Ingredients:
Almond Flour 2 & 1/2 cups
Carrots 2 cups grated
Nuts Pecans 1 cup chopped (or Walnuts)
Dates 1/2 cup chopped into paste
Coconut Oil 1/4 cup melted
Eggs 4 large
Agave/honey 1/2 cup
Baking Soda 1 & 1/2 teaspoons
Coconut Flour 2 tablespoons
Coconut Milk 2 tablespoons
Cinnamon 1 tablespoon
Ginger 1 teaspoon ground
Nutmeg 1 teaspoon ground
Sea Salt 1/2 teaspoon

In Food Processor grind Carrots. Remove and then pulse Dates into a paste. Remove and then chop Nuts (Pecans or Walnuts). Then in a large mixing bowl mix all dry ingredients and wet ingredients in a smaller bowl. Gradually add wet into dry ingredients. Separate batter into two 9x9 inch baking pans that have been lined with wax paper (or you will never get out if pan as this is very moist cake). Bake at 325 degrees for 35-40 minutes cover with foil if browning but needs more baking time about 20 minutes into baking time. Test center with toothpick. Very important to allow to cool before removing from pan or frosting.

Ingredients Creamy Frosting:
Coconut Milk 2 cups
Agave/Honey 1 cup
Coconut Oil 1 cup melted
Arrowroot Powder 1/4 cup
Water 2 tablespoons
Vanilla 1 tablespoon

In stovetop saucepan heat Coconut Milk and Agave/Honey at slow and low simmer for 10-12 minutes; continuously whisking. Add Vanilla (don't worry about color as it will whiten up when finished product). Mix Arrowroot Powder and Water to make a paste. Slowly whisk paste into mixture until mixture glistens. Remove from heat and ever so slowly whisk in Coconut Oil until frosting appears smooth. Allow to cool completely in refrigerator at least hour to two hours. Once frosting solidifies blend either in standing mixer or with hand mixer until light and fluffy. This will take a bit if time probably over 15-20 minutes but it will happen. Frost completely cooled cake or frosting will melt into cake. Store finished product in refrigerator until 10 minutes before serving. Very pleased with finished cake!



Sunday, May 26, 2013

Paleo Sweet BBQ Ribs

These Ribs are finger lickin good! And so they should be. Finally all us Paleo Peeps can experience the joy of messy BBQ.

Ingredients Ribs:
Pork Ribs Baby Back 3-5 lbs (or any Rib)

Dry Rub 2 tablespoons each:
Smoked Paprika
Ground Garlic
Black Pepper
Onion Powder
Sea Salt course ground
Cayenne Pepper (as desired, don't be a puss)

Ingredients BBQ Sauce:
Tomato Paste 2 cups
Water 1 cup
Molasses 1/4 cup
Orange 1 large fresh juice strained
Agave/Honey 2 tablespoons
Apple Cider Vinegar 2 tablespoons
Ginger 1 tablespoon ground
Onion Powder 1 tablespoon
Garlic Powder 1 tablespoon
Paprika 1 tablespoon
Sea Salt 1 tablespoon
Dry Mustard 1 teaspoon
Ground Pepper 1 teaspoon (white if poss)

Rub Ribs down with Dry Rub and refrigerate at least day before or up to 3 days prior. Ideal: cook in smoker low on 225 degrees for 3 hours, if not in oven covered with foil same time and
temperature.

Cook all BBQ Sauce ingredients on stove top pot medium heat. Do not simmer or boil. Just cook until heated thru about 10-12 minutes.

Best to drench Ribs with sauce last half hour of cooking. Store BBQ sauce in refrigerator for up to 3 weeks.






Saturday, May 25, 2013

Paleo Banana Walnut Muffins

Great breakfast on the go or after WOD snack.

Ingredients:
Almond Flour 2 cups
Banana 1 large smashed
Walnuts 1/2 cup chopped
Coconut Oil 1/4 cup melted
Agave/Honey 3 tablespoons
Eggs 2 large
Vanilla 1 tablespoon
Cinnamon 1/2 teaspoon
Baking Soda 1 & 1/2 teaspoons

Mix all wet ingredients then add dry ingredients; except reserve half of the Walnuts for top of muffins. Spoon into lined cup cake tin 3/4 full: yields 12 muffins. Add the rest of the Walnuts to each top evenly distributed. Bake at 350 for 18-20 minutes. Allow to fully cool before storing.


Wednesday, May 22, 2013

Paleo Banana Flambé

The simple yet elegant flavors of this dessert are what makes it a crowd pleaser!

Ingredients:
6-7 bananas sliced 1/2 inch thick
Coconut Milk 1/2 cup Unsweet/Organic
Agave/Honey 1/4 cup
Coconut Oil 2 tablespoons
Lemon Juice 1 tablespoon fresh squeezed
Vanilla 1 tablespoon

Coconut Ciroc 1 shot -reserve until presentation; you can carefully light on fire (use caution as flame goes up quickly).

Heat Coconut Oil in large stainless steel pan on Medium-High heat. Add all remaining ingredients carful not to man-handle Bananas too much as they will smash and break apart. Allow to simmer but only 3-4 minutes until sauce is thick, sticky (yummy), and dark brown caramel.

Add shot of Ciroc if desired and light on fire carefully (make sure you have taken all precautions). Unfortunately, I was unable to capture the flame in my picture by myself without burning down the house! I served with So Delicious vanilla coconut milk non-dairy frozen dessert (tastes like ice cream).



Monday, May 20, 2013

Paleo Sweet Pepper Steak

Ingredients:
Flank Steak 3-4 lbs sliced in strips
Sweet Peppers 1/2 cup sliced
Tomato Paste 2 tablespoons
Coconut Oil 2 tablespoons
Garlic Powder 1 teaspoon
Onion Powder 1 teaspoon
Sea Salt/Pepper to taste

Sauté Steak strips in Coconut Oil on high heat in frying pan. Mix in the Peppers and continue to cook until tender. Lower heat to medium; and add remaining ingredients. Cook for another 5-7 minutes until sauce thickens. This recipe can also be used with Pork or Chicken as its very adaptable!

Sunday, May 19, 2013

Paleo Caramel Latte'

Expresso 1 serving (preferably Illy)
Coconut Milk 2-3 tablespoons full fat
Agave/Steevia in the Raw 1 serving

Not Rocket Science....Brew Expresso in traditional manner Expresso Maker. Steep Coconut Milk using froth wand until triples in size but be carful not to scorch it. Add sweetener. Can't live without these.

Paleo Sweet & Salty Caramel Sauce
You're gonna wanna double this and stick your whole face into the pot.

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, May 16, 2013

Paleo Mug Cake

Holy Shit-Tolly! This is not the prettiest dessert but the quickest and simplest.

Ingredients:
Almond Butter 2 tablespoons
Cocoa Powder 2 tablespoons
Agave/Honey 1-2 tablespoons
Banana 1 large 
Egg 1 large
Vanilla 1 teaspoon
Toppings; Nuts/Dried Fruit/Enjoy Chips

Smash banana up either by hand or in food processor. Add remaining ingredients except toppings. Fill a cup or bowl 3/4 to top. Microwave on high for 3-4 minutes until cooked in middle. Top with whatever Paleo approved fixings you desire. Enjoy the fudgey goodness!

Tuesday, May 14, 2013

Paleo Lechon Asado

Doing the Butt...owe!

Ingredients:
Pork Butt Roast 5-7 lbs
Limes Juice 3/4 cup fresh
Onions 4 large sliced
Garlic 4 cloves chopped
Apple 2 large sweet sliced
Olive Oil 2 tablespoons
Oregano 1 tablespoon dried
Cumin 1 teaspoon
Sea Salt/Cracked Pepper 1 teaspoon each

Okay I'll try not to sound like a pervert...rub your Butt down with the Olive Oil then add the Spice (TeeHeeHee). In either a crock pot or stove top on low heat add the sliced Onions, Apples, and Garlic to bottom of the pot. Not sure why but the Apples work (although not traditionally used in this dish, but trust me; add them). Place the Butt in top and pour the Lime juice all over. Cook low and slow for 4-6 hours until meat is so tender it begins to fall apart. EyYieYie!!!

Monday, May 13, 2013

Paleo Stuffed Peppers

Of course I made these spicy with hot sausage!

Ingredients:
Peppers 4 fresh any color halved
Ground Meat 2 lbs (Beef, Pork, Turkey)
Sausage 1 lb fresh all natural
Onion 1 large diced
Tomatoes Crushed 1 cup
Olive Oil 2 tablespoons
Garlic 2 cloves minced
Italian Spices 1 tablespoon dried

Brown Ground Meat and Sausage removed from casing in 1 tablespoon of the Olive Oil in a sauté pan. Add Onions and Garlic; cook until translucent; then add Spices. Spoon meat mixture into each cored out Pepper half. Use 1 tablespoon Olive Oil on bottom of a baking dish/pan. Line stuffed Peppers in pan and top with Tomatoes. Bake at 360 degrees for 35-40 minutes until tender.




Sunday, May 12, 2013

Paleo Roasted Cabbage Wedges

Eat more Veggies!

Ingredients:
Cabbage 1 head
Bacon 4 tablespoons cooked & diced
Olive Oil 2 tablespoons
White Balsamic Vinegar 2 tablespoons
Parsley 1 tablespoon dried
Brown Mustard 1 teaspoon

Cut Cabbage into 4 wedges and place each one in oversized piece of foil. Whisk Olive Oil with Vinegar and Mustard. Pour evenly over each wedge. Add 1 tablespoon of Bacon on each wedge (cuz bacon makes every thing better) and then add Parsley. Fold up each one into a little pouch to seal in steam and bake on cookie sheet at 350 for 30-35 minutes until tender.




Paleo Breakfast Pizza

Perfect morning dish for Mother's Day. Simple but lots of varying flavors and textures in each layer.

Ingredients:
Sausage 2 lbs fresh/all natural
Sweet Potato/Plantain 2 medium
Pepper 1 cup fresh diced any color
Bacon 1/2 cup cooked & chopped
Onion 1 medium diced
Egg 7 large (1 for mixture, 6 on top)
Olive Oil 2 tablespoons
Garlic 1 clove minced
Parsley 1 tablespoon fresh chopped

Slice Sweet Potato/Plantain into 1/2 thick. Toss with 1 tablespoon Olive Oil and bake on cookie sheet at 350 degrees for 15-18 minutes until crisp. Remove Sausage from casing and with your clean hands (OCD had to say it) mix with 1 Egg in bottom of remaining tablespoon of Olive Oil greased baking dish. Press Sausage down firmly and bake in oven on 350 for 10-12 minutes until golden but not brown. At this time carefully pour out additional rendered grease from cooking. Layer Sweet Potato/Plantain then Onions, Peppers, Garlic. Top with Bacon and whole Eggs then place bake in oven for about 5-8 minutes until eggs at desired cooked temperature. I used Spicy Sausage of course to kick it up a notch but play around and make it yours!




Paleo Sticky Cinnamon Buns

This is my fourth attempt at this recipe. Tastes way better than looks!!!

Ingredients Roll:
Almond Flour 3 1/2 cups
Eggs 2 large room temp
Coconut Oil 3 tablespoons
Agave/Honey 3 tablespoons
Coconut Flour 1 teaspoon
Vanilla 1 tablespoon
Baking Powder 1 teaspoon
Sea Salt 1/2 teaspoon
Additional Almond Flour for kneading

Mix all ingredients together to form a dough (will be very sticky). Place dough on wax paper; cover and place in refrigerator while you move to next step.

Ingredients Filling:
Pecans/Walnuts 1 cup chopped
Dates Pitted 1/2 cup *soaked then puréed
Cinnamon 1/4 cup
Agave/Honey 1/4 cup
Coconut Oil 2 tablespoons
Vanilla 2 teaspoons
Sea Salt 1/2 teaspoon

First and foremost soak Dates in water from 2-4 hours prior if you can. Then once softened purée in food processor. Mix all remaining filling ingredients to make a sticky paste. Set aside while you go to the next step.

Ingredients Icing:
Coconut Oil 1 cup organic *not melted
Agave/Honey 1/4 cup
Vanilla 1 tablespoon
Arrow Root Powder 1 teaspoon

Mix Coconut Oil with Agave/Honey to form a thick paste (this step necessary to prevent separation). Add Vanilla and Arrow Root Powder making sure no lump. Set aside in cool area to allow the icing to tighten up.

Okay now you are ready to finish. Remove dough from refrigerator. Rollout in between wax paper into rectangle about 1/4 inch in thickness (can use additional Almond Flour to prevent sticking). Spread filling evenly throughout dough going within 1/2 inch of edges. Using the wax paper roll filled dough lengthwise; gently squeeze to remove air pockets. Once you have the log formation completed place in freezer for 10 minutes to firm (this will help keep roll shape as difficult with no gluten). Once chilled cut into 1 inch circles (buns). Place each bun on parchment lined baking pan approximately 13x9 inches. Then rise but don't really spread out (slightly). Bake at 325 for 15-18 minutes. Cover with foil mid-way through baking if brown too much. Allow buns to cool completely before spreading icing on top as icing melts quickly. Still a work in progress but this recipe was MMM good!








Saturday, May 11, 2013

Paleo Chili

Ingredients:

Ground Meat 5lbs
Peppers 3 Multi Color finely chopped
Sun Dried Tomatoes 1 cup diced
Tomato Paste 1 cup
Tomato Purée 1 cup all natural
Paprika 1/2 cup
Cherry Peppers 1/2 cup diced
Jalapeño 1/2 cup diced
Onions 2 large finely chopped
Garlic 3 Cloves finely chopped
Olive Oil 1 tablespoon
Sea Salt 1 teaspoon
Cayenne Pepper 1/2 teaspoon
Garlic Salt 1/2 teaspoon
Onion Powder 1/2 teaspoon
Cumin 1/2 teaspoon

Sauté Ground Meat in Olive Oil. Once Meat is brown add Peppers, Onions, and Garlic continue to cook until translucent. Add all remaining ingredients and cook for 2-4 hours (longer the better that's a promise; bust out a crock pot if you have to). Deep, rich and spicy!!!

Wednesday, May 8, 2013

Paleo Walnut Brownies

Paleo Walnut Brownies

Ingredients:
Almond Flour 1 cup
Cocoa Powder 1/2 cup
Almond Butter 1/2 cup
Walnuts 1/2 cup chopped
Agave/Honey 1/4 cup
Coconut Oil 2 tablespoons melted
Eggs 2 large
Vanilla 1 tablespoons
Baking Soda 1/2 teaspoon

Mix all ingredients in bowl until completely combined making sure there are no lumps. Pour batter into 8x8 baking pan and bake at 350 for 17-20 minutes. Allow to cool at least hour before cutting (that's the hardest part about this recipe!)


Paleo Roasted Brussels Sprouts

Paleo Roasted Brussels Sprouts

Ingredients:
Brussels Sprouts 1 & 1/2 lbs fresh
Carrots 1 cup peeled/diced fresh
Celery 1 cup peeled/dice fresh
Onion 1 large diced
Olive Oil 2 tablespoons
Balsamic Vinegar 1
Sea Salt/Cracked Pepper 1 teaspoon each

Wash all vegetables and pay dry. Cut Brussels Sprouts in half. Toss all vegetables in Olive Oil/Balsamic Vinegar and spread on cookie sheet careful not to crowd them. Add Sea Salt/Cracked Pepper and bake on high 400 degrees for 30 minutes until caramelized and golden brown.

Monday, May 6, 2013

Paleo Honey Mustard Chicken

Paleo Honey Mustard Chicken

Ingredients:
Chicken 3-4 lbs any kind

Sauce:
Honey 1/4 cup
Brown Mustard 1/4 cup all natural
Lemon 1 large juiced
Garlic Powder 1 teaspoon
Parsley 1 teaspoon
Sea Salt/Cracked Pepper 1 teaspoon each

Mix all spices with Lemon juice, Honey and Mustard to form a paste (strange, but trust me; give this recipe a chance and use the citrus it's crying out for). Smear all over the Chicken (best to do this a few hours before). Bake in oven at 350 degrees for 30-40 minutes or grill also accordingly. Sauce goes well with pork also.

Sunday, May 5, 2013

Paleo Turtle Cheese Cake 80%

Paleo Turtle Cheese Cake 80%

Okay, full disclosure for the purists; I did use cream cheese in this recipe. That being said the rest is Paleo, Raw, Vegan, and Gluten free!

Ingredients Candy Topping:
Coconut Oil 1/2 cup melted
Pecans 1/2 cup
Cocoa Powder 1/4 cup
Agave/Honey 2 tablespoons
Coconut 1/4 cup shredded unsweetened
Vanilla 1 teaspoon

Melt Coconut Oil for 30 seconds in microwave. Stir in remaining ingredients until blended. Then pour candy in foil lined pan about 5x5 and place in refrigerator while you move to next step.

Ingredients Crust:
Almonds 2 cups
Dates 1 cup
Cocoa Powder 1/2 cup
Coconut Oil 1/2 cup
Raisins 1/4 cup
Vanilla 1 tablespoon
Sea Salt 1 tablespoon

Grind all crust ingredients in food processor until forms a ball of semi sticky dough. Press on bottom and up sides of 9 or 10 inch cheese cake pan that has been lined with plastic wrap. Then place crust lined pan in freezer while you move to next step.

Ingredients Cream Cheese Filling:
Cream Cheese 40 oz (5 packages)
Stevia in Raw 1/2 cup
Coconut Milk Organic 1/2 cup
Lemon juice 1 tablespoon fresh squeezed
Vanilla 1 tablespoon
Arrow Root Powder 1 tablespoon

In standing mixer or with hand held mixer blend all filling ingredients together until smooth and creamy. Pour over chilled crust and place in refrigerator for 2-4 hours.

Once filling has chilled and is set em ice candy bar from refrigerator and chop. Cover top of cheese cake with chopped candy; press in gently. Drizzle with caramel before serving.

See May 3, 2013 blog for Paleo Caramel Sauce.







Paleo Pot Roast

Paleo Pot Roast

Ingredients:
Chuck Beef Roast 5-6 lbs boneless
Beef Broth 1 cup all natural
Onion 2 large sliced
Carrots 1 cup sliced
Celery 1 cup sliced
Tomatoes 1/2 cup chopped
Olive Oil 1 tablespoon
Garlic 2 cloves minced

Ingredients Rub:
Brown Mustard 3 tablespoons
Balsamic Vinegar 1 tablespoon
Thai Red Curry Paste 1 tablespoon

Mix all Rub ingredients to make paste. Rub Beef Roast all over with paste mix. Can leave over night or hour before. Place Olive Oil on bottom if baking pan; then lay all vegetables on top. Place Beef Roast on top of vegetables and pour Broth all around; then cover with foil. Bake at 350 degrees for at least 4 hours.
Can thicken drippings to make a gravy by using a tablespoon of Coconut Flour. Serve with smashed Cauliflower.





Saturday, May 4, 2013

Paleo Sweet N' Spicy Fries

Paleo Sweet N' Spicy Fries

Ingredients:
Sweet Potatoes 4 medium sliced
Olive Oil 2 tablespoons
Lime juice fresh squeezed 1 tablespoon
Smoked Paprika 1 tablespoon
Cayenne Pepper 1/2 teaspoon
Sea Salt/Cracked Pepper to taste

Toss sliced Sweet Potatoes in Olive Oil and Lime juice; then spread out in cookie sheet careful jot to overlap. Sprinkle with spices. Bake on high at 400 degrees for about 15-20 minutes until crispy.

Friday, May 3, 2013

Paleo 3 Layer Chocolate Macadamia Brownie

Paleo 3 Layer Chocolate Macadamia Brownie

Raw, Vegan, & Gluten Free also

Ingredients Crust:
Dates 1 1/2 cup pitted
Almonds 2 cups
Cocoa Powder 1/2 cup
Agave/Honey 1 teaspoon
Vanilla 1 teaspoon

Grind all Crust ingredients in food processor until ball of sticky dough forms. Ten press on bottom of 9x9 pan lined with wax paper. Put Crust in refrigerator while you work on next step.

Ingredients Creamy Center:
Macadamia Nuts 1 cup
Coconut Milk 1 cup full fat unsweetened
Coconut Oil 1/2 cup melted
Coconut Manna Cream 2 tablespoons
Agave/Honey 1/4 cup
Vanilla 1 tablespoon

Blend all Creamy Center ingredients in food processor until smooth; will take a while; keep scraping and pulsing...you'll get there! Can easily exchange Cashews in this recipe. Put in freezer now while you work in next step.

Ingredients Top Chocolate:
Coconut Oil 1/2 cup
Cocoa Powder 1/2 cup
Coconut Manna/Cream 2 tablespoons
Agave/Honey 4 tablespoons
Vanilla 1 tablespoon

Stay with me; almost done. Melt Coconut Oil and Coconut Manna/Cream in microwave for 30 seconds to 1 minute. Add Agave/Honey then mix. Add remaining ingredients then place in refrigerator to firm up before cutting.

Taste just like a friggin brownie!


Paleo Puerto Rican Beef

Paleo Puerto Rican Beef
http://youtu.be/yOAAiAKtsx0

Ingredients:
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.

Paleo Sweet & Salty Caramel Sauce

Paleo Sweet & Salty Caramel Sauce
You're gonna wanna double this and stick your whole face into the pot.

Ingredients:
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.

Thursday, May 2, 2013

Paleo Muesli Scones

Paleo Muesli Scones

Ingredients:
Almond Flour 2 1/2 cups
Coconut Oil 4 tablespoons melted
Dried Cherries or Cranberries 1/2 cup
Sliced Almonds 1/4 cup
Pumpkin Seeds 1/4 cup
Sesame Seeds 2 tablespoons
Eggs 2 large
Agave/Honey 3 tablespoons
Vanilla 1 tablespoon
Baking Soda 1 teaspoon
Sea Salt 1/2 teaspoon

Mix all ingredients together until dough forms. Knead gently a few times. Roll dough in between two layers of wax paper as will be sticky. Cut into shapes about 1 inch by 3 inches (change cooking time accordingly). Bake on parchment paper lined cookie sheet at 325 for 10-12 minutes. Allow to fully cool before serving to let scone crisp. Different dried fruits, nuts, or even pure dark chocolate can easily be used in this recipe.

Wednesday, May 1, 2013

Paleo Chimichurri

Paleo Chimichurri

Ingredients:
Parsley 1 cup fresh stems removed
(Fresh Cilantro or Oregano can be added also if desired)
Olive Oil 4 tablespoons
Garlic 2 cloves
Apple Cider Vinegar 2 tablespoons
Red Pepper Flakes 1 teaspoon
Sea Salt 1 teaspoon
Cracked Pepper 1/2 teaspoon

Pulse Grind all ingredients in food processor until mixed and uniformly chopped but should have texture. Goes great on any meat or with tostones. Store in refrigerator up to 3 days.

Paleo Cinnamon Apple Muffin

Paleo Cinnamon Apple Muffin

Ingredients:
Almond Flour 2 cups
Apple 1 large grated/finely chopped
Raisins 1/2 cup
Coconut Oil 1/4 cup melted
Eggs 4 large
Agave/Honey 2 tablespoons
Vanilla 1 tablespoon
Cinnamon 1 tablespoon
Baking Soda 1 teaspoon

Beat eggs with all if the wet ingredients except the Apple and Raisins. In large separate bowl mix all dry ingredients together. Fold wet ingredients into dry mixture then add Apple and Raisins; blend until fully mixed. Bake in paper lined cup cake tin (very important has to he lined) at 325 degrees for 17-20 minutes until golden brown. Makes 12 regular or 8 jumbo cup cakes.