Sunday, June 30, 2013

Paleo Nut Butter Bacon Banana Sandwich

Ode to Elvis!  Just like us sounds like!

Ingredients:
Banana 1 large
Nut Butter 2 tablespoons (Almond)
Bacon 2 dices cooked

Make a damn Sammie and enjoy!  Agave/Honey can be added for sweetness.I used Paleo Caramel (see previous blog for recipe).  

Saturday, June 29, 2013

Paleo Bacon Wrapped Butternut Squash

In honor of the Bacon Beat Down!!  Bacon really does make EVERY thing better.

Two ingredients but Oh SO Good:
Butternut Squash 2 medium
Bacon 1 package nitrate free

Peel and cut Butternut Squash into 1 inch height by 2 inch long circle slices.  Wrap each circle slice with a piece of bacon.  Bake on parchment lined cookie sheet at 400 degrees for 20-25 minutes. Drain on paper towels to remove excess bacon fat.  

Monday, June 24, 2013

Paleo Pecan Caramel Turtle Fudge

What the Fudge is wrong with you?  You should really whip up a batch of this Fudge!!!

Ingredients Fudge:
Cocoa Powder 3/4 cup 100% pure 
Nuts 3/4 cup chopped (Pecans)
Coconut Oil 1/2 cup organic
Coconut Manna 1/2 cup
Almond Butter 1/2 cup
Agave/Honey 1/2 cup
Vanilla 2 tablespoons 

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. Place in freezer to cool or in refrigerator if making in advance.  Store in glass container in refrigerator up to 3 weeks if it lasts that long.   Allow Caramel to fully cool before using on fudge. 

Melt Coconut Oil and Manna in microwave for about 1 minute in large bowl.  Add all remaining ingredients and mix well making sure there are no lumps. Pour in 10x10 pan lined with parchment paper and drizzle with the Caramel sauce.  Run a butter knife thru Caramel drizzle lines to push it thru the center and middle of the Fudge.  Then place in refrigerator for 2-3 hours until firms up.  


Paleo Shredded Pork

Pork Fat RULES!!!

Ingredients:
Pork Butt Roast 5-7 lbs
Garlic Cloves 7-10 whole
Beef Broth 1 cup all natural 
Olive Oil 2 tablespoons 
Red Thai Curry Paste 1 tablespoon 
Onion Powder 1 tablespoon 
Smoked Paprika 1 tablespoon 
Dry Mustard 1 teaspoon 
Sea Salt/Pepper to taste

Poke Pork Butt with knife making 1 inch deep incisions. Fill each incision hole with a Garlic Clove.  Make a paste by mixing all Spices, Curry Paste, and Olive Oil together.  Rub the Pork Butt down like it just did 100 Squats!  Place in deep baking dish and pour Broth all around. Bake covered with foil on 325 degrees for 4-6 hours until fork tender.

Paleo Fudge Chocolate Cake

Paleo Chocolate Cake

Yes, you can have your cake and eat it too!!!

Ingredients:

Cocoa Powder 1 cup
Coconut Flour 1 cup
Baking Soda 1 teaspoon
Eggs 6 large
Coconut Milk 1 1/2 cups
Coconut Oil 1/2 cup
Agave/Honey 1 1/2 cups
Applesauce 2 tablespoons unsweetened
Vanilla 2 tablespoons
Sea Salt 1/2 teaspoon

Mix all dry ingredients in bowl then set aside. Next whip eggs in standing mixer or with mixer until stiff peaks form (yeah baby!). Slowly add the remaining wet ingredients and continue to whip until light and fluffy peaks form again. Add the dry ingredients in 1/4 cup incriminates. Mix until batter completely blended with no lumps. Let sit 5 minutes and mix again one more time after coconut flour has chance to expand. Bake for 30-35 minutes in 350 degrees preferably in two 9 inch parchment lined pans but this time 1 large 10 inch pan was used fir thicker cake.  Allow to cool 10 minutes then invert and remove parchment paper. Allow to fully cool before frosting. 

So Many Options for Frosting & Fillings!!
Be creative with allowed Paleo ingredients.

Chocolate Frosting:
Enjoy Life Chocolate Chips 2 cups
Coconut Oil 1 cup
Vanilla 2 tablespoons

Melt chocolate chips slowly in double boiler or microwave incriminates of 30 seconds while stirring. Melt Coconut Oil and add with Vanilla to Chocolate. Transfer to standing or hand held mixer. Continue to beat until mixture is whipped into fluffy bliss!

Or 
Chocolate Fudge Frosting:
Almond Butter 1 1/2 cups
Cocoa Powder 1/2 cup
Agave/Honey 1/2 cup

Melt Almond Butter and Agave/Honey. then add Cocoa Powder. Simply mix until creamy.

All and all time consuming but on level of difficulty it's not bad at all! 













Sunday, June 23, 2013

Paleo Clean & Jerk Chicken

Yeah Mon!  This Caribbean inspired Chicken will set your mind on vacation!

Ingredients:
Chicken Pieces 3 lbs
Lemon 1 lg squeezed/1 tablespoon zest
Orange 1 lg squeezed/1 tablespoon zest
Jerk Seasoning 4 tablespoons 
Olive Oil 2 tablespoons   
Sea Salt/Pepper to taste 

Rub Chicken piece down with Jerk Seasoning and Sea Salt/Pepper.  Place Olive Oil on bottom of baking pan.  Place Chicken pieces in pan and add Lemon and Orange juice and zest.  Bake covered in foil at 350 degrees for 35-40 minutes.  

Saturday, June 22, 2013

Paleo Chocolate Covered Nutter Better Cookies

Paleo, Clean, Raw, Vegan, and easy!

Ingredients Cookie:
Dates 1 & 1/2 cups
Almond Flour 1 & 1/2 cups
Almond Butter 1 cup
Vanilla 1 tablespoon 

Chocolate Topping:
Enjoy Life Chocolate Chips 1 cup melted

Grind all Cookie ingredients together in food processor; continue to scrape edges and allow time to pulse until a dough forms (5-10 minutes tops).  Form 1 inch balls in your hand then gently press down to flatten cookie.  Pour a half teaspoon if the melted Enjoy Life Chocolate Chips on top if each cookie.  Store in refrigerator.  

Paleo Chocolate Nut Chewy Squares

I crave chocolate constantly which is an obstacle if you are doing Paleo. But adapting to the consenting ingredients is priority! 

Ingredients Bottom Crust:
Dates 2 cups
Cocoa Powder 1/2 cup
Coconut Oil 1/4 cup
Agave/Honey 1/4 cup
Almond Flour 1/4 cup
Vanilla 1 tablespoon 
Sea Salt 1 teaspoon 

Ingredients Nut Filling:
Almond Butter 1 & 1/2 cups
Coconut Oil 1 cup organic melted
Agave/Honey 1 cup
Coconut Manna Cream 1/2 cup
Vanilla 2 tablespoons 

Enjoy Life Chips 1/4 cup (for top)

Pulse all Crust ingredients in food processor until a dough forms; be patient  with this step.  Keep scraping and pulsing until no lumps.  Press Crust on bottom of 9 inch pan lined with wax or parchment paper. 

For filling once Coconut Oil is melted; whisk remaining Nut Filling ingredients together until smooth and creamy.  Pour over crust.  Sprinkle Nut Filling with Enjoy Life chocolate chips in top and refrigerate for about 2-4 hours until completely firmed.  Cut into 1 inch pieces. 



Bacon Wrapped Sweet Potatoes

Who knew just two ingredients could bring so much joy to your mouth?

Ingredients:
Sweet Potatoes 2 cups cubed 1 inch
Bacon 1 lb sliced in half

Wrap each cube of Sweet Potato with a half piece of bacon an place on foil lined baking sheet flap side down.  Bake on 400 degrees about 15-20 minutes until bacon crispy and potato is tender.  These will really impress you because they are so yummy and easy!

Paleo Berry Shortcake Layered Truffle

Love this time of year because it's full of fruit!

Ingredients Shortcake:
Almond Flour 2 cups
Coconut Flour 1/4 cup
Eggs 4 large
Agave/Honey 1/4 cup 
Vanilla 1 tablespoon
Baking Soda 1teaspoon

Ingredients Whipped Cream:
Coconut Milk 3 cans (14 oz) full fat unsweetened 
Agave/Honey 1/4 cup
Vanilla 1 teaspoon 

Ingredients Fruit:
Raspberries, Strawberries, Blueberries

First place cans of Coconut Milk in refrigerator overnight.  Open cans and scrape off only the solid milk into standing mixer or bowl if using hand mixer (chill bowl if possible).  Whisk with the rest if ingredients 10-15 minutes until light and fluffy.  Place in refrigerator to firm up.

Mix all cake ingredients and bake in two parchment lined 9 inch pans (will be thin cakes).  Bake on 350 for 15-20 minutes until golden brown.  Allow to completely cool before assembling layers. 

Layer cake alternating with fresh fruit an whipped cream in large truffle glass or even free form if you are good at it!  Store in refrigerator. 



Paleo Bacon Spinach Artichoke Dip

I admit it; I miss the cheese.  It's worth foregoing the full 100% to add a few spoons of Nufenchatal or cream cheese but here is a good platform to start from.

Ingredients:
Spinach 4 cups chopped
Bacon pieces 1 cup chopped
Artichoke Hearts 2 cups chopped 
Cashews 1 cup soaked overnight  
Onion 1/4 cup minced 
Coconut Oil 2 tablespoons
Garlic Powder 1 teaspoon 
Paprika 1 teaspoon
Cayenne Pepper 1/2 teaspoon (suck it up Butter Cup)
Sea Salt/Pepper to taste 

I plopped all ingredients in the food processor pulsed until incorporated, bake in oven at 350 for 20-25 minutes and Bing, Bang, Boom.....Dip is done!

Monday, June 17, 2013

Paleo Ketchup

Was tired if not having Ketchup so after many failed attempts finally adapted a good recipe; so good indeed that the Normies didn't even notice it was Paleo!

Ingredients:
Tomato Paste 1 cup (100%)
Water 1/2 cup
Agave 3 tablespoons 
Garlic Salt 1 tablespoon 
Onion Powder 1 tablespoon  
Apple Cider Vinegar 1 teaspoon
White Pepper 1 teaspoon 
Celery Salt 1/2 teaspoon 
Paprika 1/2 teaspoon 
  
Just mix all ingredients together and better if sits overnight in refrigerator to allow the flavors to marry first.  Add more water if too thick.  Also cayenne pepper can be added also for an extra kick! 

Sunday, June 16, 2013

Paleo Creamy Nut Fudge

How can some thing that tastes so Naughty be so clean you ask?  Because its Paleo!

Ingredients:
Cocoa Powder 3/4 cup 100% pure 
Nuts 3/4 cup chopped (Walnuts/Pecans)
Coconut Oil 1/2 cup organic
Coconut Manna 1/2 cup
Almond Butter 1/2 cup
Agave/Honey 1/2 cup
Vanilla 2 tablespoons 

Melt Coconut Oil and Manna in microwave for about 1 minute in large bowl.  Add all remaining ingredients and mix well making sure there are no lumps. Put in 10x10 pan lined with parchment paper and place in refrigerator for 2-3 hours until firms up.  The waiting is the hardest part!

Saturday, June 15, 2013

Paleo Lemon Rosemary Chicken

Sometimes it's best to just keep things simple!

Ingredients:
Chicken Breast 3-4 lbs cut 2x3 inches
Lemons 3 large
Olive Oil 2 tablespoons 
Rosemary 2 tablespoons
Paprika 1 teaspoon 
Garlic Powder 1/2 teaspoon 
Sea Salt/Pepper to taste

Place Olive Oil on bottom of 13x9 baking pan.  Place cut Chicken in pan then cut Lemons into quarters; remove seeds and squeeze juice over top of chicken.  Season with Rosemary and the rest if the Spice ingredients.  Bake on 350 degrees covered with foil for 30-35 minutes until moist & tender. 

Wednesday, June 12, 2013

Paleo Bread

Oh, how I've waited for thee....

Ingredients:
Almond Flour 2 & 1/2 cups 
Eggs 3 large
Apple Cider Vinegar 1 tablespoon 
Agave/Honey 1 tablespoon 
Water 1 tablespoon 
Olive Oil 1 teaspoon
Baking Soda 1 teaspoon 
Sea Salt/Pepper to taste

Mix all ingredients to form a moist dough (will be sticky).  Here's decision time; either use a regular loaf pan, 4 mini loaves (which I used after many attempts otherwise).  Make sure to line pan with parchment paper so it rises better and will nor stick.  Bake on low 300 degrees for 40-45 for regular loaf or 25-30 minutes for mini loaves.  Any dry spice can be added to dough or top.
  

Tuesday, June 11, 2013

Paleo Bacon Braised Cabbage

Bacon really does make every thing better!

Ingredients:
Purple Cabbage 1 head shredded
Bacon 1 lb sliced (no nitrates)
Onion 1 large
Coconut Oil 2 tablespoons
Balsamic Vinegar 1/4 cup  
Water 1/4 cup
Sea Salt/Pepper to taste

Heat Coconut Oil on medium heat in large sauté pan.  Carefully add the Bacon slices and cook until brown.  Remove from pan and place on paper towel to drain off excess grease.  In same pan add the Cabbage and remaining ingredients. Cover and cook until Cabbage is tender (add more water if needed).  Toss with cooked Bacon.  The acid from the Balsamic Vinegar plays great against the saltiness of the Bacon!

Paleo Fast Meatballs

Let's face it, we don't always have a ton of time to make Grand Ma's Meatballs.  So I adapted a quicker weekday version!

Ingredients Meatballs:
Ground Beef 3 lbs (grass fed)
Almond Flour 1 cup
Eggs 4 large
Coconut Milk 2 tablespoons 
Parsley 2 tablespoons 
Onion 1 large chopped
Garlic 2 cloves minced
Sea Salt/Pepper to taste

Olive Oil 2 tablespoons (for Sautéing)
Ingredients Sauce:
Chopped Tomatoes 3 cups
Basil 1/4 cup fresh chopped

Mix all Meatball ingredients by hand until well mixed.  Form balls by rolling in hands into 3 inch circles.  Sauté in large skillet on medium heat; browning on all sides.  Reduce heat to low and add Tomatoes and Basil.  Continue to cook for 15-20 minutes covered.  These Meatballs were tender and juicy without spending the entire day cooking.

Monday, June 10, 2013

Paleo Pork & Veggie Stuffed Peppers

Peppers are the perfect vessel to use to stuff with just about any thing.  Keep experimenting and have fun with your favorites!

Ingredients:
Peppers 6 medium cored. (any color) 
Ground Pork 4-5 lbs (or any meat)
Carrots 1 cup shredded & chopped
Tomato Purée 1 cup all natural 
Olive Oil 2 tablespoons 
Onion 1 large minced
Garlic 2 cloves minced
Tomato paste 1 tablespoon 
Paprika 2 tablespoons
Basil 1 tablespoon
Parsley 1 tablespoon 
Sea Salt/Pepper to taste

Heat Olive Oil in skillet on medium heat.  Sauté ground Pork until browned.  Add Carrots and Onions and continue to cook until tender.  Add all remaining ingredients except the Peppers (the Vessels) and cook an additional 10 minutes.  Stuff the meat mixture into each Pepper and place in baking pan.  Bake at 350 degrees covered in foil for 30-35 minutes.  There are endless possibilities that can be done with different Meat and Vegetables.

Sunday, June 9, 2013

Paleo Cinnamon Pecan Cake

Tastes so incredible and I'm happy to report that it is fairly dime to make!

Ingredients Cake:
Almond Flour 2 cups
Dates 1/2 cup
Pecans 1/2 cup chopped (or any nut)
Water 1/2 cup
Coconut Oil 1/4 cup
Raisins 1/4 cup
Agave/Honey 1/4 cup
Eggs 2 large
Cinnamon 1 tablespoon
Vanilla 1 tablespoon
Baking Soda 1 teaspoon 

Ingredients Frosting:
Coconut Milk 1 cup full fat/unsweetened 
Coconut Oil 1/2 cup
Agave/Honey 1/4 cup
Vanilla 1 teaspoon 
Arrowroot Powder 1 teaspoon 
Water 1 tablespoon 

Chop Nuts, Dates, and Raisins in food processor until finely chopped yet sticky mixture forms.  Mix all remaining Cake ingredients to make the batter; making sure there are no lumps.  Pour batter into  parchment lined 9x9 baking pan.  Top with chopped fruit and nut mixture spreading out evenly across the cake.  Bake at 325 degrees for 20-25 minutes (cover midway thru if top gets too brown).  Allow cake to fully cook before frosting.

Meanwhile whisk continuously the Coconut Milk in a sauce pan on medium heat until a slow rolling boil forms.  Add the Agave/Honey and the Vanilla and reduce heat to low.  Continue to cook another 10 minutes until thickens. Make a paste in a cup with the Arrowroot Powder and Water and drizzle into mixture while whisking.  Remove from heat and add Coconut Oil 1 spoon at a time until completely smooth.  Place mixture in bowl in refrigerator for at least 2 hours to firm but spreadable.  If frosting gets too firm take out and wait before frosting cake.  Store cake in refrigerator if it lasts that long!  

Monday, June 3, 2013

Paleo Apple Pie

We had a hankering for that all American dessert; so had to kick it Paleo-fied!

Ingredients Crust:
Almond flour 4 cups
Coconut Oil 1/2 cup + 2 tablespoons
Agave/Honey 2 tablespoons
Coconut Flour 2 tablespoons
Eggs 2 large
Vanilla 1 tablespoon
Baking Soda 1 teaspoon
Sea Salt 1/2 teaspoons

Ingredients Filling:
Apples 8 large peeled & sliced
Agave/Honey 1/2 cup
Coconut Milk 1/4 cup
Lemon 1 large juiced & zest grated
Coconut Oil 2 tablespoons
Arrow Root Powder 1 tablespoon
Water 1 tablespoon
Vanilla 1 tablespoon
Cinnamon 1 tablespoon
Sea Salt 1 teaspoon
Ginger 1/2 teaspoon

Mix all Crust ingredients in bowl until small pebbles form. Then use your hands to gently knead the dough until a ball forms. Cover with plastic wrap and refrigerate while you move to Filling step.

In large skillet/frying pan heat Coconut Oil and sauté Apples for about 5 minutes until cooked but still firm. Add Arrow Root Powder and Water to make a slurry. Add all remaining ingredients and cook until caramelized. Remove from heat. Allow Filling to cool a bit.

Take Crust dough out and split into two portions. Roll each out into 9x9 inch circle (same as pie plate to be used) in between sheets of parchment paper. Press one of the crust into bottom of 9x9 inch pie plate and up sides. Add semi-cooled Filling to bottom Crust and then too with other Crust circle; pressing both seems of the bottom and top crust together. *This crust is very delicate; don't man handle it too much as it will break. Bake pie at 350 degrees for 35-40 minutes on a cookie sheet as center bubbles over. Cover with foil if top starts to brown too much. Allow to cool an hour before serving or it will fall apart. This recipe really hit the spot!



Sunday, June 2, 2013

Paleo Creamsicle Cocktail

Just love experimenting with cocktail options!

Ingredients:
Ciroc Vodka 2 shots any flavor
Agave 1 tablespoon
Coconut Milk 2 tablespoons
Orange 1 large juiced & peeled
LaCroix Seltzer Orange 1 can

Mix all ingredients in cocktail shaker except Seltzer. Add Seltzer then stir and foam will form. Pour over ice and serve with Orange slices. Peach Ciroc goes well with this recipe. Very creamy!

Paleo Dark Chocolate Orange Cups

Same recipe as the Regular Chocolate Nut Cups previously blogged but added fresh Orange juice & zest for a different variation!

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 3 tablespoons
Orange juice 2 tablespoons fresh
Orange Zest 1 teaspoon
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.