Tuesday, October 28, 2014

Paleo Chocolate Protein Nut Cup Cake

The beautiful Brianna was lucky it was her birthday or I never would've made this complicated cake.  But I tell you what it's worth every bite!!!

There's a great debate in our house Sunbutter butter versus Almond butter.  I like both but Joe says he doesn't like Sunbutter (Little does he know I put it in everything!).  This recipe was a compromise and I use both.

Ingredients Nut Cups:

Chocolate Layer:
Enjoy Life Chips 1 & 1/2 cups
Agave/Honey/Maple 1/2 cup
Coconut Oil 1/4 cup

Melt all ingredients together slowly until smooth.  Drop about a teaspoon on bottom of lined mini cup tin.  Place in freezer until it hardens.  Reserve the remaining half for the top layer.

Ingredients Nut Layer:
Nut Butter 1 cup (used half Sunbutter and half Almond butter)
Agave/Honey/Maple 1/2 cup
Vanilla Protein Powder 1/4 cup
Coconut Oil 2 teaspoons organic
Sea Salt 1/2 teaspoon (or some of that Bad Ass Expresso Vanilla Sea Salt)

Mix all ingredients together until smooth.  Add about a teaspoon on top of the chocolate layer.  Place back in freezer until hardens.  Then add final teaspoon of chocolate in place back in freezer.

Ingredients Chocolate Protein Cake:
Almond Flour 1 cup
Sweet Potato 1 cup
Almond Milk 1 cup
Cocoa Powder 1/2 cup
Chocolate Protein Powder 1/4 cup
Coconut Flour 1/4 cup
Coconut Oil 1/4 cup organic melted
Eggs 2 large
Vanilla 1 tablespoon 
Baking Powder 1 teaspoon 
Sea Salt 1/2 teaspoon 

Close all ingredients in food processor until smooth batter forms.  Pour into 9 inch round pans lined with waxed paper. Bake at 325° for 20 to 25 minutes.

Ingredients Nut Butter Frosting:
Nut Butter 1 cup (used half Sunbutter and half Almond butter)
Coconut Oil 1/2 cup organic
Agave/Honey/Maple 1/2 cup
Vanilla 1 tablespoon 
Sea Salt 1/2 teaspoon (or some of that Bad Ass Expresso Vanilla Sea Salt)

Using a standing or hand held mixer whip sll Frosting ingredients until light and fluffy.  This will take about 10 minutes be patent.  Frost cooled cake.  Top with chopped Nut Cups and drizzle with more Nut Butter and Enjoy Life Mini Chocolate Chips.  Serve at room temperature but store in refrigerator.  

Monday, October 20, 2014

Paleo Zebra Cake with Chocolate Ganache

This just may be one of those times where I stumbled upon genius again!  

Ingredients Chocolate Cake:
Almond Flour 1 cup
Agave/Honey/Maple 1/2 cup
Ground Flax 1/4 cup
Cocoa Powder 1/4 cup
Eggs 2 large
Vanilla 1 teaspoon
Baking Powder 1/2 teaspoon
Sea Salt 1/4 teaspoon

Mix all wet ingredients then add dry ingredients.  Pour half of the batter into standard loaf pan lined with parchment paper.

Ingredients Vannilla Cake:
Almond Flour 1/2 cup
Agave/Honey/Maple 1/2 cup
Ground Flax 1/4 cup
Egg 1 large 
Enjoy Life Mini Chips 2 tablespoons
Vanilla 1 teaspoon 
Baking Powder 1/2 teaspoon 
Sea Salt 1/4 teaspoon 

Mix all wet ingredients then add dry ingredients.  Pour all of the batter on top of the chocholate layer.  Add the remaining chocolate on top of the vanilla. Bake at 325 degrees for 20-25 minutes.

Ingredients Chocolate Ganache:
Coconut Oil 1/2 cup
Enjoy Life Chocolate Chips 1/2 cup
Agave/Honey/Maple 1/4 cup

Melt all ingredients together until smooth and silky.  Allow to cool to room temperature before pouring over top of cooled cake.  Add nuts if desired.

Saturday, October 18, 2014

Paleo Raw Chocolate Caramel Walnut Protein Bars

I'm Holy Shit, these were SO Good!  Looks labor intensive but it goes quickly.  

Ingredients Bottom Crust:
Walnuts 1 cup
Almonds 1/4 cup
Dates 1/4 cup soaked
Sea Salt 1/2 teaspoon (check out prior Blog Post for Paleo Expresso Vanilla Sea Salt.  Used in this recipe to kick things up a notch!)

Pulse all Crust ingredients in food processor until chunky paste forms.  Press in the bottom of 13x9 inch pan lined with wax paper.

Ingredients Creamy Caramel Filling:
Almond Butter 1 cup
Sunflower Butter 1 cup
Vanilla Protein Powder 1/2 cup
Almond Flour 1/4 cup
Agave/Honey/Maple 1/2 cup
Vanilla 1 tablespoon 
Mix all ingredients until smooth, yet thick and creamy.  Spread on top of crust layer.  Then put in Refrgerator while you go to last step.

Ingredients Chocolate Ganache:
Enjoy Life Chocolate Chips 1 1/2 cups
(Or Chocolate Bar 72% or more high quality Cacao)
Coconut Oil 2 tablespoons 
Agave/Honey/Maple 1 teaspoon 

Melt all ingredients slowly in incriminates until all smooth.  Quickly pour on top of Caramel layer and put back in Refrgerator until firms.  

*Sprinkle with more of the Expresso Vanilla Sea Salt AKA Paleo Sprinkles just before it's firm.  

Oh Baby, the Mouth Feel on this Bar is like no other!

Friday, October 17, 2014

Paleo Chili Guacamole Burger

Sometimes you just gotta eat like a Primal Beast!  I've been SO Hang-Gry lately.  So, this was perfect to hold my food cravings over.

See my prior Blog Posts for Paleo Chili and Paleo Guacamole recipes.

Grassfed Burger cooked
Paleo Chili 1/4 cup
Guacamole 1 tablespoon 
Sirracha sauce

Assembly required.

Tuesday, October 14, 2014

Paleo Chocolate Protein Chia with Flax

Did a change from the Nut Butter to Ground Flax.  Gave it that great sticky consistency!  

Ingredients Chocolate Pudding:
Almond/Coconut Milk 1 & 1/2 cups
Chia Seeds 1/4 cup organic
Cocoa Powder 2 tablespoons 
Chocolate Protein Powder 2 tablespoons  
Agave/Honey/Maple 1 tablespoons 
Ground Flax 1 tablespoon 
Vanilla 1 teaspoon       

Then add Berries & Nuts

Mix all ingredients then let sit in refrigerator until thickens (doesn't take long). Or you can blend or even make in a jar and shake it!

Sunday, October 12, 2014

Paleo Dirt Dessert

You can make anything Paleo!

Ingredients Chocolate Cake:
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
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. Allow to cool 10 minutes then invert and remove parchment paper. Allow to fully cool.

Layer with Nuts and Whipped Coconut Cream (see my prior Blog Posts for recipe).

Friday, October 10, 2014

Paleo Cranberry Vanilla Chia Pudding

It's SO easy to be Good!  Stay Focused on your Health and Meal Planning.  Chia Pudding is a great option for Breakfast, Snack, or Lunch.  The Possibilities are Endless!!!

Coconut/Almond Milk 1 cup
Chia Seeds 1/4 cup organic
Cranberries 1/4 cup organic/unsweet
Protein Powder 1 tablespoon 
Ground Flax 1 tablespoon
Agave/Honey/Maple 1 teaspoon 
Almonds 2 tablespoons sliced

Put ingredients in a mason jar or well sealed container and shake vigorously until all ingredients are mixed.  It will thicken the longer it sits.  Store in Refrgerator for up to a week.

Thursday, October 9, 2014

Paleo Expresso Vanilla Sea Salt AKA Paleo Sprinkles

That's right you heard me correctly. This is flavored sea salt that will rock your world!  Three simple ingredients to make this flavored sea salt and then you can use it in so many ways. Rim the glass of the Paleo approved drink, sprinkle on candy or cookies, or use in your favorite recipes believe me you'll find 1 million reasons to use it!

Coarse sea salt 1 cup
Brewed espresso one shot
Vanilla 1 teaspoon 

Mix all ingredients together then spread out on a lined cookie sheet And bake at 300° for 15 minutes until dries out.  Leave out until completely cool; overnight if you can until nice and dry.  If he gets clumpy you can run through the food processor to break it up. Now let the fun begin look forward to my future posts on how I'm using this good stuff!!

Monday, October 6, 2014

Paleo Pumpkin Pie Carrot Cake Granola

Yes that's right I turned some of my favorite autumn desserts into a Paleo granola!

Almonds 1 cup
Pecans 1 cup
Carrots 1 cup grated
Pepito's/Pumpkin seeds 1/2 cup
Medool dates 1/2 cup organic soaked
Golden raisins 1/2 cup
Sesame seeds 1/4 cup
Coconut oil 2 tablespoons
Agave/Maple/Honey 2 tablespoons
Vanilla 1 tablespoon
Pumpkin pie spice 1 tablespoon
See salt 1 teaspoon
Cinnamon 1/2 teaspoon

In a food processor process the dates in the reasons until he thick paste forms remove from food processor. Then pulls all nuts until desired chunkiness is achieved. Add all remaining ingredients and pulse A bit more until incorporated evenly. Bake on a parchment lined cookie sheet at 300° for 15-20 minutes until golden brown.

Wednesday, October 1, 2014

Paleo Bacon Beef with Butternut & Acorn Squash

Perfect Combination!  I waited all year to use the seasonal vegetables.  But sweet dumpling acorn squash finally is here!

Beef Roast 3-5 lbs
Butternut Squash 2 cups cubed
Sweet Dumpling Acorn Squash 2 cups cubed
Applewood Smoked Bacon 8 slices cubed
Carrots 1 cup sliced
Onion 1 large cubed
Green Pepper 1 medium cubed
Coconut Milk 1 cup full fat/organic
Beef Broth 1 cup all natural/organic
Garlic 1 clove minced
Thyme 1 teaspoon 
Sea Salt/Pepper 1 teaspoon each

Place all ingredients layered inside a crockpot or slow cooker cook on low for 4 to 6 hours until meat is tender.