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.