Tuesday, July 29, 2014

Paleo BBQ Pork Stuffed Sweet Potato

Okay by now you should know how to drop your Butt!  This means to put a Pork Roast Butt in a crock pot or slow cooker. If you don't know how; then please see several of my previous Blog Posts as I love doin the Butt, Oweeeee!  Paleo BBQ recipes listed also.

Ingredients:
Sweet Potato 1 baked
BBQ Pork Roast 1 cup shredded
Apple 1/4 cup cubed

Seriously, do I need to break it down?  Stuff the Pork into the Sweet Potato then top with the Apple Cubes.

Friday, July 25, 2014

Paleo Beef and Plantain Casserole (Puerto Rican Lasagna)

Friggin make this; you will thank me!  Enough said....

Ingredients Beef Layer:
Ground Beef 3-5 lbs grassfed
Tomato Purée 1 cup
Tomato Paste 2 tablespoons
Onion 1 large diced
Peppers 1/2 cup diced (any color)
Chipotle Peppers 1/2 cup chopped
Green Chili Peppers 1/2 cup chopped
Green Pimento Olives 1/2 cup
Cilantro 1/2 cup fresh chopped
Lime 2 fresh juiced
Garlic Cloves 2 minced
Olive Oil 1 tablespoon 
Paprika 1 tablespoon
Cumin 1/2 teaspoon
Sea Salt/Pepper to taste

Ingredients remaining:
Plaintains 2 cups cooked
Almond Mozzerella 1 cup shredded

Sauté Beef in Olive Oil on medium heat.  Add all remaining ingredients and continue to cook until Peppers are soft.  Set aside to cool.  Layer cooked Plaintains on bottom of greased baking casserole dish no bigger than 13x9.  Press Plaintains down as the bottom base layer (crust).  Spread Beef mixture evenly on top.  Bake at 350 degrees for 30-35 minutes until bubbly.  The last 5 minutes add the Almond Mozzarella until golden brown.  Allow to settle and cool before serving (if you cut it piping hot it will lose shape). 




Thursday, July 24, 2014

Paleo Mini Protein Carrot Cakes

Moist and Delicious Mini Carrot Cakes!  Who can resist them?!  I'll make this short and sweet (for Deb!)  but warning; you will need a Food Processor.

Ingredients Carrot Cake:
Almond Flour 2 cups
Carrots 1 cup shredded
Walnuts 1/2 cup chopped
Raisins 1/2 cup
Agave/Honey/Maple 1/2 cup
Almond Milk 1/2 cup
Water 1/2 cup
Coconut Flour 1/4 cup
Coconut Oil 1/4 cup melted
Vanilla Protein Powder 1 scoop 
Eggs 2 large
Vanilla 1 tablespoon
Cinnamon 1 teaspoon
Baking Powder 1 teaspoon
Ground Ginger 1/2 teaspoon 

Pulse all ingredients in a Food Processor until a lumpy but consistent batter forms. Pour into 12 lined Cupcake/Muffin tins and bake at 350 degrees for 20-25 minutes.

Ingredients Icing:
Coconut Oil 1 cup (do NOT melt)
Agave/Honey/Maple 1/2 cup
Vanilla 1 teaspoon

Make a paste out of the Icing ingredients the frost Cupcakes/Muffins once completely cooled.

I further topped mine with my Paleo Granola from my prior Blog Post. 

Tuesday, July 22, 2014

Paleo Blueberry Protein Chia Pudding

Rise and Grind with this To Go Option.  No reason to let your busy life get in the way of your health.  This is a great option for Work, Play, or Vacation.  I eat for A Snack, Breskfast, or Lunch.

Ingredients:
Almond Milk 3/4 cup
Blueberries 1/2 cup
Chia Seeds 2 tablespoons 
Protein Powder 1 scoop Vanilla
Stevia 1 packet (or Paleo Sweetener)
Vanilla 1/2 teaspoon 

Mix Protein Powder into Almond Milk.  Then add Chia Seeds.  Add Remaining ingredients and mix until smooth.  This gets better in time (best if left overnight).  Play around with different Protein flavors and by adding in different fruit.  Grab it then eat it when you need to!

Monday, July 21, 2014

Paleo Almond Caramel Frappicino

Got a great Froth from Almond Milk (used my Expresso Maker).  And topped with My Paleo Caramel Sauce (previous Blog Post for recipe). 

Ingredients:
Expresso 1 Double Shot brewed
Almond Milk 1/4 cup frothed
Paleo Caramel Sauce

I don't know about you, but I need the caffeine to make it thru the day.....this here, well this is a BONUS! 

Sunday, July 20, 2014

Paleo Courgetti Zoodles

Oh my, this is a whole new world!  So excited just got a Spiralizer on Amazon less than $15.  I kid you not, it was so simple t make.

Ingredients:
Zucchini Squash 3 stalks
Yellow Squash 3 stalks
Coconut Oil 1 tablespoon
Basil 6-8 leaves chiffon
Garlic 1 clove minced 
Tomato Sauce 1 & 1/2 cups

Use a Spiralizer to mk Zoodles (AKA Noodles) from the Zucchini and Squash (makes about 5-6 cups).  In large Wok heat Coconut Oil on medium heat.  Add Garlic and Zoodles.  Sauté for a minute then add Tomato Sauce.  Cook another two minutes.  Top with Basil. Makes two servings.


Friday, July 18, 2014

Paleo Protein Fuel for Fire

Real Food, Right Now!  Story if every Paleo Person's life; you want to stay Clean, but there are not many portable options.  Well I'm hear to tell you that this revolution has changed that dilemma.  It's simply All Natural ingredients enhanced with Whey Protein to jack up the powerful benefits.  

This is life changing eventful for me!  You can easily throw them in your Gym Bag, Purse, Lunchbox, or Suitcase.  and I won't lie.....my brain is already thinking about how to use them on top of Chia Pudding or Protein Muffins.  The fact that there is the option to Grab & Go is the BEST part!  Let's face it, the people at my work think I'm crazy shaking my Protein Shakes every day LMAO!

They come in 3 flavors and each good in their own right.  Okay my favorite flavor was the Banana Cocoa.  Hey, it's Chocolate goodness, need I say more?  It was like a brownie I could squirt in my mouth!!  Then thereis Triple Berry which was super yummy.  Then the Sweet Potato Apple which was another party in my mouth!   It wasn't a chore to get my Protein in, rather felt like a Treat!!!

Get yours now at Fuelforfire.com!!  

Thursday, July 17, 2014

Slow Cooked Chorizo an Vegetables

Yes, I still have to trick my family into eating Vegtables!  This meal is jammed packed full of them.

Ingredients:
Chorizo Sausage 3-5 lbs all natural
Butternut Squash 1 1/2 cups cubed
Sweet Potato 1 cup cubed
Rutabaga 1 cup cubed
Red Pepper 1 cup cubed
Yellow Pepper 1 cup cubed 
Onion 1 cup cubed 
Beef Broth 1 cup all natural
Coconut Milk 1/2 cup full fat
Garlic 2 cloves sliced
Olive Oil 1 tablespoon
Smoked Paprika 1 teaspoon 
Parsley 1 teaspoon dried
Sea Salt/Pepper 1/2 teaspoon each
Cumin 1/4 teaspoon 

Line a Slow Cooker/Crock Pot with the Olive Oil.  Place all remaining ingredients inside and stir.  Cook low and slow for 4-6 hours until tender.  

Monday, July 14, 2014

Paleo OIAJ Berry Yogurt Granola On the Go

In preparation if yet another horrible work week; I did my Mesl Prep as well as my Snack Prep.  All you have to do is have fresh ingredients and an imagination to do this!  You can put in any container but I'm digging the jars.

Ingredients:
Blueberries 1/4 cup
Strawberries 1/4 cup blended
Paleo Fig Nut Granola 2 tablespoons (see previous posts on my Blog for recipe)
Greek Yogurt 2 tablespoons

Layer in jar or container then you are Good to Go = Literally! 

Sunday, July 13, 2014

Paleo Protein Pecan Bacon Nut Butter Sweet Omelette Crepe

Just combined a bunch of my Paleo ingredients to make a Kick Ass Breakfast!    All recipes listed under previous Blogs.

Ingredients:
Paleo Crepe (Sweet Omelette) 1 large (made with Protein Powder instead of Coconut Flour)
Nut Butter 1 tablespoon
Bacon 1 tablespoon cooked/chopped
Paleo Candied Pecans 1 tablespoon
Paleo Caramel Sauce 1 tablespoon 

Make Paleo Crepe Sweet Omelette, than spread Nut Butter inside and fold in half.  Add Bacon, Pecans, and Paleo Caramel on top and prepare to have you mind blown!  This original Crepe recipe is from Mari Povoas Inacio; follow this Beauty on Instagram or Facebook @maripovoasinacio.

Friday, July 11, 2014

Paleo Protein Mudslide Mug Cake

This is how you can get Cake in your belly in just a few minutes!

Ingredients Mug Cake:
Chocolate Protein Powder 1 tablespoon
Cocoa Powder 1 tablespoon 
But Butter 1 tablespoon 
Almond Milk 2 tablespoons
Enjoy Life Mini Chips 1 tablespoon 
Nuts 1 tablespoon chopped
Egg 1 large
Expresso Powder 1/2 teaspoon 
Stevia in the Raw 1 Packet 
Baking Powder 1/4 teaspoon  

Mix all ingredients together in your favorite microwave safe mug.  Cook on high about 90 seconds.  I topped ours with a spoon of my Paleo Caramel sauce (see previous blog posts for recipe) and more Chocolate Chips and Nuts.  Get in my Belly!!!


Wednesday, July 9, 2014

Paleo Butternut Beef Stew

I know it's a 1000 degrees outside but with all this rain, I felt like making something hearty.  

Ingredients:
Beef Roast 4-5 lbs
Butternut Squash 3 cups cubed
Onion 1 large cubed
Carrots 1 cup sliced 
Pepper 1 cup sliced any color
Tomatoes 1 cup crushed
Beef Broth 1 cup all natural
Tomato Paste 2 tablespoons 
Coconut Amino's 2 tablespoons 
Balsamic Vinager 2 tablespoons 
Chipotle Peppers 2 tablespoons cubed
Red Curry Paste 1 tablespoon 
Garlic 2 cloves minced
Olive Oil 1 tablespoon
Parsley 1 tablespoon dried
Paprika 1 tablespoon 
Sea Salt/Pepper 1/2 teaspoon each

Line Crock Pot with Olive Oil and layer Veggies and Beef Roast inside.  Add all remaining ingredients and cook on low for about 6 hours until tender.  Serve with dolup of Cocont Cream and Avacado!


Monday, July 7, 2014

Paleo Blueberry Kiwi Granola Parfait

Paleo on the go at it's Finest!  Just layer all ingredients in a mason jar with Whipped Coconut Cream or Greek Yogurt.  Meal Prep is the Key to Success!! 

Ingredients:
Blueberries 1/2 cup
Kiwi 1/2 cup cubed
Paleo Granola 1/4 cup crushed
Whipped Coconut Cream/Greek Yogurt 1/2 cup

Layer, Refrgerate, Devour! 


Sunday, July 6, 2014

Paleo Raspberry Almond Coconut Chocolate

Still not technically "baking" so improvising byaking raw treats for dessert.  

Ingredients Chocolate: 
Coconut Oil 3/4 cup melted
Cocoa Powder 3/4 cup
Chocolate Protein Powder 1/2 cup
Agave/Honey/Maple 1/2 cup melted
Coconut Manna Cream 1/4 cup
Vanilla 1 tablespoon 

Ingredients Toppings:
Raspberries 1 cup freeze dried organic
Almonds 1 cup sliced
Coconut Flakes (large) 1/2 cup

Mix all Chocolate ingredients together quickly then spread into 10x10 dish lined with wax paper.  Scatter all the Toppings on then place in refrigerator until hardens. 

Paleo Cranberry Chia Almond Fig Granola

I just love how the Paleo Granola permeates the whole house with such a wonderful smell.  I make a big ass batch so we have it for a few weeks.

Ingredients:
Almonds 3 cups raw
Figs 1 cup dried/soaked
Pepitas/Pumpkin Seeds 1 cup
Cranberries 1 cup dried
Coconut Flakes (large) 1 cup
Agave/Honey/Maple 1/2 cup
Sunflower Seeds 1/2 cup
Chia Seeds 1/4 cup
Sesame Seeds 1/4 cup 
Vanilla 2 tablespoons
Cinnamon 1 tablespoon 

Pulse All nuts thru a Food Processor until crushed but still a bit chunky (do in batches if necessary).  Soak the Figs until soft (overnight) Irving in microwave for a minute or so.  Grind in a Food Processor until smooth, sticky paste forms.  Mix all ingredients together now in a large bowl until evenly distributed.  Spread on baking sheet lined with parchment paper.  You can roll the top using plastic wrap or parchment paper if you want a smooth Bar-Like consistency; if not, the free ball it for lumps of Granola.  Bake at 325 degrees for 20-25 minutes until golden brown.  Allow to cool before cutting or breaking into peices.  So many possible uses for this; hope you like it!

Wednesday, July 2, 2014

Paleo Pecan Chicken Salad

And this is to just show you what us possible after making the Paleo Candied Pecans from yesterday's Blog!  Enjoy. 

Tuesday, July 1, 2014

Paleo Candied Pecans

These were easy but be aware VERY sticky.  But now that they are done I'm gonna put them in Salads, on Chicken, and in Desserts! 

Ingredients:
Pecans 4 cups whole
Egg Whites 1/2 cup frothed
Agave/Honey/Maple 1/2 cup
Cinnamon 1 tablespoon 
Vanilla 1 tablespoon 
Sea Salt 1/4 teaspoon 

Toss Pecans in Egg Whites.  Whisk remaining ingredients together then toss with Pecanssking sure the are all evenly coated.  These get super sticky as they cook so please make sure to line the baking sheet with parchment paper (non-negociatable). Bake at 300 degrees for 40-50 minutes stirring every 10 or so minutes.  Once golden brown remove from oven and immediately transfer to a glass pan to cool.  Once they are completly cooled they will not stick anymore.  Down Home Goodness y'all!