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. 

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!!

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! 

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.

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!

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.  

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.

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.  

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.

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.

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.   

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! 

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.

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
Pepper Rings 
Roasted Red Pepper strips
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!!!

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!  

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!

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!

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.