Wednesday, April 30, 2014

Paleo Brussels Sprout Slaw

My Slaw obsession continues to manifest as I journey thru attempts to lose weight. My Sister-in-law Lisa brought this over and I just had to make it Paleo!

Ingredients:
Brussels Sprouts 2 cups
Sliced Almonds 1/2 cup
Green Onions 1/4 sliced
Apple Cider Vinegar 1/4 cup 
Cranberries/Cherries dried 1/4 cup
Sunflower Seeds 1/4 cup
Carrots 1/4 cup
Agave 2 tablespoons
Sea Salt/Pepper 1 teaspoon each 

Pulse all Veggies in food processor until coarsely chopped.  Toss with Temaining ingredients.  Allow to sit for hour or so before serving (gets better with time).

Tuesday, April 22, 2014

Paleo Pineapple Cheddar Casserole

This is just one of those strange combinations that work well together.  I had to try to make it paleo!  It was a No-Brainer really.

Ingredients:
Pineapple 2 cups fresh cubed
Almond Flour 1/2 cup
Coconut Oil 1/4 cup melted
Pineapple Juice 1/4 cup
Cheddar 1/2 cup grass fed organic
Sea Salt/Pepper 1/2 teaspoon each

Toss all ingredients except half if the Cheddar.  Pour into baking dish then top with remaining Cheddar.  Bake at 350 degrees for 20-25 minutes. 


Sunday, April 20, 2014

Paleo Fudge Pecan Cake with Raw Caramel Frosting

Happy Easter and Birthday to our Nephew Christopher!!  Had to make some thing extra special.  As much as the Normie Familia bitched and teased about the Sciencetoligy Cake there was none left!  

Ingredients Frosting:
Dates 1 & 1/2 cup pitted/soaked 
Coconut Milk 1 cup
Coconut Oil 1/2 cup (do not melt)
Agave/Honey Maple 1/2 cup
Vanilla 1 tablespoon 
Pecans 3/4 cup chopped  

In food processor beat Dates, Coconut Oil, Agave/Honey/Maple, and Vanilla until smooth and creamy (this will take some time keep scraping edges down).  Once consistency is smooth add the Coconut Milk and 1/4 cup of Pecans and pulse again until light and fluffy.  Fold in remaining Pecans and keep in refrigerator until ready to use.

Ingredients Cake:
Almond Flour 1 cup
Ground Flax 1 cup
Coconut Flour 1/4 cup
Cocoa Powder 1/2 cup
Agave/Honey/Maple 1/2 cup
Coconut Milk 1/2 cup
Coconut Oil 1/4 cup melted
Applesauce 1/4 cup all natural 
Eggs 3 large
Expresso Powder 1 tablespoon 
Vanilla 1 teaspoon 
Baking Powder 1 teaspoon 
Sea Salt 1/2 teaspoon  

*More chopped Pecans to decorate with if desired.

Mix all ingredients together until cake batter forms.  Pour into two 8 inch round baking pans lined with parchment paper. Bake at 325 degrees for 15-20 minutes until cooked thru.  Allow to fully cool before frosting.  Frost one cake layer at a time then place other layer on and frost the top and sides if cake.  Decorate with more chopped Pecans.  Keep cake in refrigerator until about hour before serving.  




Saturday, April 19, 2014

Paleo Banana Walnut Protein Bread

Everyone likes Bananna Bread so try this amp'd up recipe.  It's great for breakfast, snack, or dessert.

Ingredients:
Almond Flour 1 cup
Ground Flax 1 cup
Vanilla Protein Powder 1/2 cup
Walnuts 1/2 cup chopped
Agave/Honey/Maple 1/4 cup
Dates 1/4 cup soaked
Coconut Flour 1/4 cup
Coconut Oil 1/4 cup melted
Bananas 2 large ripe
Eggs 2 large
Vanilla 1 teaspoon
Baking Powder 1 teaspoon
Sea Salt 1/2 teaspoon 

Seriously folks this is some easy stuff; pulse all ingredients except Walnuts in the food processor.  Fold in Walnuts then pour into standard loaf pan lined with parchment paper.  Bake at 325 degrees for 30-35 until medium golden brown.  Insert into mouth after cooking if you can wait that long!!





Wednesday, April 16, 2014

Paleo Cranberry Almond Dulce de Leche Cake

Admittingly this cake recipe was a bit too labor intensive; it came out awesome though!  My Husband has a thing with Cranberries so I tried to make some thing different. 

Ingredients Cake:
Almond Flour 2 cups
Ground Flax 1/2 cup
Agave/Honey/Maple 1/2 cup
Coconut Oil 1/2 cup
Cranberries 1/2 cup
Almonds 1/2 cup chopped
Coconut Milk 1/2 cup 
Eggs 2 large
Vanilla 1 tablespoon 
Baking Powder 1/2 teaspoon
Sea Salt 1/4 teaspoon  

Ingredients Dulche Leche:
Dates 1/2 cup soaked/drained
Coconut Milk 2 tablespoons
Agave/Honey/Maple 2 tablespoons 
Almonds 2 tablespoons 
Vanilla 1 teaspoon 
Cinnamon 1 teaspoon 

Mix all Cake ingredients to form a batter.  Pour into standard loaf pan lined with parchment paper.  Pulse all Dulche Leche ingredients in processor until smooth but a sticky paste forms.  Top Cake with Dulche Leche by the spoonful.  With spoon poke down thru top of cake to bottom to make topping go thru the middle a little bit.  Bake at 325 degrees for 30-40 minutes until golden brown and cooked thru.   

Sunday, April 13, 2014

Paleo Lemon Mint Cucumber Cocktail

Just because you are on Paleo doesn't mean you need to do without enjoying a adult beverage responsibly!  You have to treat yourself every now and again; especially after busting your ass in the Box.  Plus it's practically a detox recipe; just leave out the alcohol if your being good. 

Ingredients:
Coconut Water 1 cup
Lemon Juice 1/4 cup fresh squeezed
Agave/Honey 2 teaspoons 
Mint 5-6 leaves fresh 
Cucumber 5-6 slices
Ciroc 2 shots

Mix all ingredients together except Ciroc and let sit in refrigerator for a few hours.  Stir in Ciroc when ready to use.  Serve over ice and let the goodness flow thru your veins!

Wednesday, April 9, 2014

Paleo Apple Almond Protein Cupcakes

Let's face it, sometimes you just need a lil treat!  What better way than by adding protein to it?  This recipe works for snack, dessert, or even breakfast muffin.

Ingredients Cupcake:
Almond Flour 2 cups
Apples 2 medium chopped 
Ground Flax 1/2 cup
Agave/Honey/Maple 1/2 cup
Protein Powder 1/2 cup Vanilla
Coconut Milk 1/2 cup
Almonds 1/2 cup chopped
Coconut Oil 1/4 cup
Eggs 4 large
Vanilla 1 tablespoon 
Cinnamon 1 tablespoon 
Baking Soda 1/4 teaspoon
Sea Salt 1/4 teaspoon 

Mix all ingredients except reserve 1/4 cup if the chopped Almonds for the top.  Pour into 12 lined cupcake tins evenly then top with more reserved chopped Almonds.  Bake at 350 degrees for 17-20 minutes until golden brown.  Shown in this picture served with spoon of Almond Butter (SO good!). 


Tuesday, April 1, 2014

Paleo Maple Mustard Pork Chop

Many of my recipes are inspired by seeing pictures of food I crave.  It may take a few tries but somehow, I'll figure out how to make it Paleo.  Christi Dingman this one you posted and it made me drool!

Ingredients:
Pork Chops 4 medium any cut
Maple Syrup 1/2 cup pure
Dijon Mustard 1/4 cup
Garlic Cloves 2 cloves minced
Apple Cider Vinegar 2 tablespoons
Sea Salt/Pepper 1/2 teaspoon each

Whisk all ingredients together and pour over Pork Chops.  Place in refrigerator for half hour or do the night before if possible.  Grill on medium heat.  Really simple!