Thursday, July 30, 2015

Paleo Lemon, Blueberry, Yellow Squash Muffins

Yup, you heard me correctly. These muffins contain yellow squash also known as summer squash!  It should be noted that several people have been eating these muffins and have no clue that there's squash inside. Just call me the gangster of love going around trying to make people healthier!

Ingredients:
Almond Flour 2 cups organic 
Blueberries 1 & 1/2 cup fresh organic 
Yellow Squash 1 cup organic
Coconut Flour 1/4 cup organic
Almond/Coconut/Cashew Milk 1/2 cup
Agave/Maple/Honey 1/2 cup organic
Coconut Oil 1/4 cup organic 
Vanilla 2 teaspoons 
Eggs 2 large
Baking Soda 1/2 teaspoon aluminum free
Sea salt 1/4 teaspoon 

Pulse Squash in food processor until ground into small fine pieces.  Then add all remaining ingredients except Blueberries and continue to pulse until a smooth batter forms.  Fold in blueberries then pour into 12 lined cupcake/muffin tins. bake at 325 degrees for 12 to 15 minutes.  Shhhhh, don't tell them it's healthy and they won't know!



Monday, June 22, 2015

Paleo Blueberry Walnut Coffee Cake

Brianna out did herself again with this recipe she invented.  So touching when your children follow in your footsteps.  Even better, when it's on the path to health.

Ingredients Cake:
Blueberries 1 cup fresh organic
Walnuts 1 cup organic (or any Nut)
Almond flour 3/4 cup organic
Coconut Flour 2/3 cup organic
Almond/Coconut/Cashew Milk 1/2 cup
Agave/Honey/Maple 1/2 cup
Coconut Oil 1/2 cup
Eggs 4 large
Vanilla 1 tablespoon
Cinnamon 1 & 1/2 teaspoon 
Baking powder 1 teaspoon
Salt 1/2 teaspoon 

Ingredients Glaze:
Coconut Oil 1/2 cup (do not melt)
Agave/Honey/Maple 1/4 cup

Mix all cake ingredients except the Blueberries and Nuts until a smooth batter forms.  Pour the batter into 9x9 inch pan lined with wax paper.  Top with the Blueberries and Nuts then bake at 325 degrees for 20-25 minutes until lightly golden brown.  Using the back of a spoon blend together at the Agave/Honey/Maple into the coconut oil making a smooth sweet paste. Once the cake is fully colds or the glaze on top.



Paleo Mango Ginger Chia Pudding

It's been quite the battle against inflammation and bruising since my knee surgery over a week ago.  Not eating perfectly Paleo prior has deprived my body of the proper nutrients it needed in order to heal.  Back on track with Avengeance! 

Ingredients:
Coconut/Almond/Cashew Milk 1 cup
Mango 1 cup cubed
Chia Seeds 1/2 cup organic
Ground Flax 2 tablespoons 
Agave/Honey/Maple 1 teaspoon 
Sunbutter 1 teaspoon 
Ginger 1 teaspoon freshly grated
Vanilla 1/2 teaspoon all natural

Blend all ingredients until desired texture is achieved.  Makes two servings or one Gynormous serving!

Sunday, June 14, 2015

Paleo Praline Nut Fudge Brownies

This recipe was invented as a preemptive attempt to ward off chocolate cravings after my knee surgery.  Holy Shitollie, they were so good!  I had to use ingredients on hand so there's a bit of a surprise.

Ingredients Brownies:
Nut Butter 1 cup (used Justin's Maple)
Coconut Milk 1 cup
Pumpkin 1 cup
Cocoa Powder 3/4 cup unsweetened 
Almond Flour 1/2 cup
Agave/Honey/Maple 1/2 cup
Coconut Oil 2 tablespoons
Eggs 2 large
Expresso Powder 2 teaspoons (illy)
Vanilla 1 tablespoon pure
Sea Salt 1/2 teaspoon 

Ingredients Toppings:
Enjoy Life Mini Chips 1/2 cup
Pecans 1/2 cup chopped
Nut Butter 1/2 cup mixed w 2 teaspoons of Agave/Honey/Maple

Mix all Brownie ingredients together using a hand held mixer or a ton of elbow grease (the batter is very thick).  Pour the Brownie batter into a 10x10 inch baking pan lined with wax or parchment paper.  Add the Toppings over batter evenly.   Bake at 350 degrees for 20-25 minutes lightly until golden brown.  If you allow the Bronies to fully cool then they will cut better (or put in the refrigerator to Chillax).  

Tuesday, May 19, 2015

Paleo Orange Ginger Chia Pudding with Pomegranate

As an Italian child growing up I used to snack on halved Pomegranate.  Oh my, the mess I made!  I guess it kept me quite for a few minutes.

Ingredients Chia Pudding:
Coconut Cream 1 cup (put full fat cans of Coconut Milk in fridge until firm then scrap the cream out)
Orange 1 large freshly squeezed juiced
Chia Seeds 4 teaspoons organic
Agave/Maple/Honey 2 teaspoons
Ginger 1 teaspoon freshly grated
Orange Peel 1 teaspoon freshly grated 

Other Ingredients:
Pomegranate Seeds 1/2 cup fresh
Paleo Lemon Ginger Granola (see prior Blog Post for recipe)

Mix all Chia Pudding ingredients together in a bowl.  Layer in jars or containers as desired.  I made 3 decent sized servings but you'll figure it out on how many you want.  Enjoy!





Thursday, May 14, 2015

Paleo Piña Colada Chia Pudding

Relaxing with a  Piña Colada in my hand, and not a care in the world!  Well, snap out of it, back to reality. Being as it's smack dab in the middle of the work week I'll have to settle for second-best = Paleo  Piña Colada Chia Pudding.

Ingredients:
Almond/Coconut/Cashew Milk 1 cup
Chia Seeds 1/2 cup organic
Pineapple 1/2 cup fresh chunks 
Coconut Flakes 2 tablespoons organic
Agave/Honey/Maple 2 tablespoons 
Ground Flax 2 tablespoons 
Nuts 1/4 cup (used My Paleo Lemon Ginger Granola; see prior Blog Post for recipe)

Blend the pineapple and coconut in the milk until smooth. Add all remaining ingredients except for the nuts.  Pour into two medium serving cups and then top with your choice of nuts.  You can substitute banana protein powder for the ground flax if desired.

Wednesday, May 6, 2015

Paleo Coconut Curry Thai Pork

Although it's blazing hot in Florida right now, I still wanted to make this dish.  I had to revise the hell outta it to make it truly Paleo Whole 30 compliant.  

Ingredients:
Pork Chunks 3-5 lbs (grass fed/organic)
Butternut Squash 2 cups cubed organic 
Coconut Milk 1 cup full fat organic
Vegetable Stock 2 cups organic
Spanish Onion 1 cup cubed
Peppers 1 cup cubed (any color)
Bamboo Shoots 1 cup cubed
Parsnips 1 cup cubed
Carrots 1 cup sliced
Green Onions 1/4 cup diced
Almond Butter 3 tablespoons 
Garlic 2 cloves minced
Lime juice 2 tablespoons freshly sweezed
Ginger 1 teaspoon freshly grated
Coconut Oil 2 tablespoons 
Red Curry Paste 2 tablespoons 
Curry Powder 1 teaspoon 
Sea Salt/Pepper to taste


Brown the Pork Chunks in the Coconut Oil in large pot (medium heat).  Add all Vegetables and reduce heat to low.  Cook 2-3 minutes then add the liquid ingredients and spices.  Simmer for 10 minutes then reduced heat to slowly cook for 40-45 minutes until vegetables are tender.  Damn good!


Wednesday, April 29, 2015

Paleo Chipotle Sweet Potatoes cooked in Bacon Fat

Let's face it, Pork Fat RULES!!!  It's no wonder these simple three ingredients works so well together.

Ingredients:
Sweet Potatoes 4 cups cubed
Bacon Fat 2 tablespoons melted
Ground Chipotle Powder 2 tablespoons 

Toss and bake at 375 degrees for 15-20 minutes until golden brown.  Hit them with S&P to taste if desired.

Paleo Chocolate Expresso Chia Pudding

Awaken you senses with this Chia Pudding that has the added kick of Expresso!  Let's face it, you can never go wrong with Chocolate and Coffee.   Prepare several OIAJ (Oat free tho) and your ready to grab and go! 

Ingredients (per serving):
Coconut/Almond/Cashew Milk 1/2 cup
Chia Seeds 2 tablespoons organic 
Cocoa Powder 1 tablespoon unsweetened
Expresso 1 tablespoon brewed
Almond Flour 1 tablespoon organic
Ground Flax 1 teaspoon organic 
Agave/Honey/Maple 1 teaspoon organic
Vanilla 1/4 teaspoon 

Shake, mix, or blend all ingredients then fill into a jar or container.  Personally I think this pudding gets better the ling it stands (gets thicker).  

Friday, April 17, 2015

Paleo Raw Fudge & Caramel

I'm still on the Raw kick, so made some homemade goodness to have on hand for when the Sweet Monster comes knocking!

Ingredients Raw Fudge:
Medjool Dates 1/2 cup organic soaked
Cocoa Powder 1/4 cup
Raisins 2 tablespoons organic soaked 
Coconut Oil 1 tablespoon 
Agave/Honey/Maple 2 tablespoons 

Pulse everything in food processor until smooth.  Keep scraping and be patient.  Store in air tight container for up to 3 weeks (yeah right, it'll never last that long LOL!).

Ingredients Raw Caramel:
Medjool Dates 1/2 cup organic soaked 
Almond/Coconut/Cashew Milk 1/4 cup
Agave/Honey/Maple 2 tablespoons 
Coconut Oil 1 tablespoon 
Sea Salt just a pinch

Pulse everything in food processor until smooth.  Keep scraping and be patient.  Store in air tight container for up to 3 weeks. 


Wednesday, April 15, 2015

Paleo Bacon Shrimp inside Butternut Boats

It's just like it sounds.  Pure & Simple!

Ingredients:
Butternut Squash baked
Shrimp 3 lbs peeled & deveined
Bacon 4 slices chopped
Coconut Milk 4 tablespoons 
Garlic 1 clove minced
Onion 1 tablespoon minced
Cilantro 1 tablespoon minced
Paprika 1 teaspoon 
Sea Salt/Pepper to taste 

Sauté Bacon in skillet until golden brown.  Then add Garlic, Onion, and Shrimp.  Cook about 2 minutes then add remaining ingredients and cook until Shrimp are done.  Pour into Butternut Squash that was simply roasted to perfection. 



Monday, April 13, 2015

Paleo Moist Nut Butter Cookies with Enjoylife Chips

I cannot take credit for these as they were made by our Daughter the Beautiful Brianna @backsquatbeauty!

Ingredients:
Nut Butter 1 cup (used Justin's Maple)
Egg 1 large
Agave/Maple/Honey 1/3 cup
Enjoylife Mini Chocolate Chips 1/4 cup
Coconut Flour 2 tablespoons

Mix, Roll (1 inch each), Flatten, then Bake at 350 degrees for 8-10 minutes.  Phenomenal!! 

Wednesday, April 8, 2015

Paleo Flan

This attempt to make Paleo Flan came as darn close to it as I could get!  

Ingredients Flan:
Eggs 4 large 
Almond Flour 1/4 cup
Almond/Coconut/Cashew Milk 3 tablespoons 
Agave/Honey/Maple 2 tablespoons 
Ground Flax 1 tablespoon 
Vanilla 1 teaspoon 
Baking Powder 1/4 teaspoon 

Sliced Almonds for the top

This recipe makes two servings

Whisk all Flan ingredients together using hand held mixer until very frothy, light, and fluffy.  Pour into ramekins and cook in microwave for 1-1 1/2 minutes (do not over cook).  Very moist and decadent dessert!  Top with sliced almonds.  I thought of topping with more Agave/Honey/Maple also.

Monday, April 6, 2015

Paleo Bacon Zucchini with Almonds

Another anomaly, not sure why but this works.  Three simple ingredients living in harmony that will make your mouth Happy!

Ingredients:
Zucchini 3 large cut lengthwise 
Bacon organic/all natural (enough slices to cover top of each zucchini slice)
Sliced Almonds 1/2 cup
Sea Salt/Pepper to taste (keep in mind the bacon is already salty)

Layer in this order in baking sheet lined with parchment paper: Zucchini, then few Sliced Almonds, then a slice of Bacon, and top with a few more Sliced Almonds.  Bake at 375 degrees for about 15 minutes until the bacon is desired crispness.   



Sunday, April 5, 2015

Paleo Berries & Cream Blintz

Happy Palm Sunday!  Breaking the fast today on this Blessed Easter Sunday with these Blintz.

Ingredients Crepe AKA Blintz:
Egg Whites 3 large
Coconut Flour or Vanilla Protein Powder 1 tablespoon glutenfree 
Pumpkin Pie Spice 1/2 teaspoon
Stevia in the Raw 1 packet (or Paleo approved Sweetener)
Vanilla 1/2 teaspoon 
Coconut Oil for cooking about teaspoon 

Ingredients Fillings:
Sliced Almonds (or any nuts) 
Berries tossed with shirt of fresh lemon
Whipped Coconut Cream or Pure Greek Yogurt 

Whisk Crepe ingredients together and cook on medium heat; in non-stick pan with Coconut Oil.  The pan should be medium size do that there is a thin layer.  Don't worry if it isn't pretty when you first pour the batter in.  Swirl the batter around to make it uniform by pivoting the pan by its handle.  It only takes a minute to cook on each side.  Spread the Whipped Coconut Cream or Greek Yogurt on evenly over the Crepe.  Add some of the Berries and Almonds sporadically.  Fold both sides in, then roll up into a squarish roll.  Messy and delicious!! 


Saturday, April 4, 2015

Paleo Chocolate Walnut Caramel Mug Cake

Come to Mamma, My Muddy Buddy!!  Make a batch of both of these quick and raw sweet sauces to last a few weeks.

Ingredients Mug Cake (makes 1):
Cocoa Powder 1 tablespoon
Applesauce 2 tablespoons unsweetened 
1 egg large
Coconut Flour 1 teaspoon 
Agave/Honey/Maple 1 teaspoons

Whisk all Mug Cake ingredients together then pour into ramekin or bowl.  Microwave on high for 1 to 1 & 1/2 minutes (tricky so use 30 second increments so you do not over cook it).    

Ingredients Raw Chocolate Fudge:
Medjool Dates 1/2 cup soaked 
Cocoa Powder 1/4 cup unsweetened 
Agave/Honey/Maple 1/4 cup

Pulse all Fudge ingredients until smooth paste forms (be patient and keep scraping down to get every bit incorporated).  Makes decent amount to be used for the next few weeks.  Store in jar or container.

Ingredients Raw Caramel:
Medjool Dates 1/2 cup soaked 
Nut Butter 1/2 cup (used Justin's Maple)
Agave/Honey/Maple 1/4 cup
Sea Salt 1/4 teaspoon 

Same drill in the food processor; keep pulsing until a smooth but sticky paste forms.

Add a spoon of each sauce on top of the Mug Cake and decorate with Walnuts.

Sunday, March 29, 2015

Paleo Berry Lemon Ginger Granola

Well Hot Damn!!  I have been trying to duplicate this recipe since tasting the Beautiful Jazmin Lowenberg's Killer Granola at the Crossfit Regionals two years ago.  Well, as fate would have it I was finally able to get her recipe.  Although it's not as good as hers, it's a bit closer!  I think it's the unique combination of spices that makes it so yummy.

Ingredients:
Nuts 4 cups (Comination of: Sliced Almonds, Hazel Nuts, Cashews, Walnuts used but use you Favorites) 
Pepitas/Pumpkin Seeds 1 cup
Dried Berries 1 cup all natural unsweetened (used Blueberries, Pomegranate, & Cherries)
Egg Whites 4 tablespoons 
Coconut Shreds 2 cups large chunks 
Chia Seeds 1/4 cup organic
Vanilla 2 teaspoons 
Agave/Honey/Maple 1/2 cup
Coconut Oil 1/4 cup melted 
Lemon Zest 2 tablespoons fresh grated
Cinnamon 1 tablespoon 
Ginger 1 teaspoon freshly shredded
Nutmeg 1 teaspoon 
Cloves 1 teaspoon 

Toss All ingredients in large bowl until everything is evenly coated.  Spred onto large cookie sheet lined with parchment paper.  Bake at 325 degrees for 15-20 minutes (flip and move around a few times throughout cooking) until golden brown.  Allow to fully cool then use in multitude of ways!   
 


Tuesday, March 24, 2015

Paleo Cuke, Kiwi, & Lime Tini

Was craving something light yet refreshing at the same time. Once again just use ingredients that were on hand and it turned into a masterpiece!

Ingredients (makes 2 servings):
Ciroc 4 shots (used Coconut my Fav)
Coconut Water 1 cup 
Cucumbers 1/2 cup sliced
Kiwi 2 large peeled & sliced
Agave/Honey/Maple 1 tablespoons
Limes 3-4 large juiced (save few wedges to decorate)

In a cocktail glass shake the Ciroc with the coconut water.  Please note if you soak the fruit in the coconut water overnight this drink will taste even better. Add remaining ingredients and lightly shake again. You can either shake with ice or serve over ice. Add several pieces of fruit to decorate.

Sunday, March 15, 2015

Paleo Apple Pie Crepe

I'm Representing Amerrrrrica!  This Crepe tastes exactly like Apple Pie.

Ingredients Crepe:
Egg Whites 3 large
Coconut Flour or Vanilla Protein Powder 1 tablespoon glutenfree 
Pumpkin Pie Spice 1/2 teaspoon
Stevia in the Raw 1 packet (or Paleo approved Sweetener)
Vanilla 1/2 teaspoon 
Coconut Oil for cooking about teaspoon 

Ingredients Apple Pie Filling:
Apple 1 large peeled & diced
Coconut Milk 1/4 cup 
Agave/Honey/Maple 1 tablespoon 
Cinnamon 1 teaspoon 
Coconut Oil for cooking


Heat the coconut oil in a nonstick pan.  Cook all remaining apple pie filling ingredients until it gets gooey and a Caramel consistency forms (about 7-10 minutes).

Ingredients other:
Almond Butter 2 tablespoons (used Justins Maple if course our household favorite!).  This recipe makes 2 Crepes so it's 1 tablespoon per Crepe.  I plop Almond Butter in the middle of the cooked Crepe and in one swoop swirl evenly with a knife.  

Whisk Crepe ingredients together and cook on medium heat; in non-stick pan with Coconut Oil.  The pan should be medium size do that there is a thin layer.  Don't worry if it isn't pretty when you first pour the batter in.  Swirl the batter around to make it uniform by pivoting the pan by its handle.  It only takes a minute to cook on each side.  Spread Almond Butter on evenly then add remaining ingredients.  This Crepe is bulky so better to fold into quarters but hey, you can try to roll it up.

Friday, March 13, 2015

Paleo Thin Mint Bliss Balls

Damn Girl Scouts are Erray where selling their cookies.  This is probably just the beginning of what will come of my nostalgia of the days where I could actually eat the cookies!

Ingredients:
Medjool Dates 1 cup soaked
Cocoa Powder 1/2 cup unsweetened 
Pistachios 1/2 cup minced
Chocolate Protein Powder 1/2 cup glutenfree
Coconut Oil 1/4 cup organic
Cashews 1/4 cup minced
Enjoy Life Mini Chocolate Chips 1/4 cup 
Chia Seeds 2 tablespoons organic
Peppermint Extract 1 tablespoon pure
Vanilla 1/2 teaspoon pure organic

Pulse Dates in food processor until a sticky paste forms (no lumps).  Here's where a little elbow grease is needed; transfer dates to a large bowl then add the coconut oil and the wet ingredients.  Then add cocoa and protein powder and mix (making sure there are no lumps).  Then add all remaining ingredients and mix until a mildly firm dough forms.  Roll into 1 inch balls using clean palms. Store in refrigerator for up to three weeks.  

Thursday, March 12, 2015

Paleo Sunbutter, Bacon, Sriracha, & Chia Jelly Crepe

So addicted to Crepes right now, it's not even funny.  And craving PB&J; so in retrospect this recipe made sense!  Once again I don't know why this works, but it does.  Put that between your cheek and gums!!!

Ingredients Crepe:
Egg Whites 3 large
Vanilla Protein Powder 1 tablespoon glutenfree 
Pumpkin Pie Spice 1/2 teaspoon
Vanilla 1/2 teaspoon 
Coconut Oil for cooking about teaspoon

Ingredients Other:
Sunbutter 1 tablespoon (any Nut Butter)
Bacon 2 slices organic nitrate free
Chia Berry Jelly 1 tablespoon (see prior blog post for recipe)
Sriracha to taste (I know, I know not Paleo so use approved Hot Sauce then)

Whisk Crepe ingredients together and cook on medium heat; in non-stick pan with Coconut Oil.  The pan should be medium size do that there is a thin layer.  Don't worry if it isn't pretty when you first pour the batter in.  Swirl the batter around to make it uniform by pivoting the pan by its handle.  It only takes a minute to cook on each side.  Spread Almond Butter on evenly then add remaining ingredients.  Fold up and Enjoy!



Tuesday, March 10, 2015

Paleo Raw Chocolate Caramel Tart

I may, or may not be pushing the limits of my Lent Ban from Baking.  I am the Master of Conformity!! 

Three Layers, so stay with me people....

Ingredients Crust (Step 1):
Almonds 1 cup
Walnuts 1/2 cup
Coconut Oil 1/2 cup organic 
Medjool Dates 1/2 cup soaked
Vanilla 1 teaspoon
Pinch Sea Salt

Pulse Dates in food processor until a smooth, sticky paste forms.  Add remaining ingredients and pulse until fine consistency is formed (be patient and kerp scraping edges down). *Note; any Combination of Nuts will work.  Push down on 9 inch dish (preferably round) then place in freezer while you go to the next step.

Ingredients Raw Caramel (Step 2):
Medjool Dates 1 cup soaked 
Coconut/Almond/Cashew Milk 1/4 cup
Nut Butter 1/4 cup
Tapioca/Arrowroot Powder 2 tablespoons
Agave/Honey/Maple 2 tablespoons 
Vanilla 1 tablespoon 
Sea Salt 1/2 teaspoon  

Pulse all ingredients until a smooth paste forms (will be sticky but peaks).  Spread  on top of chilled Crust layer evenly.  Pop the Tart into the freezer again.  Now the final step.

Ingredients Chocolate Ganache (Step 3):
Cocoa Powder 1/2 cup
Coconut Oil 1/2 cup organic  
Agave/Honey/Maple 1/4 cup
Vanilla 1 teaspoon 

Melt Coconut Oil and then whisk in remaining ingredients until silky-smooth (Zohan voice).  Spread Ganache evenly on top of chilled tart and decorate as you wish.  Them place tart in the refrigerator to firm up before serving.



Monday, March 9, 2015

Paleo Jalapeño Buffalo Chicken Egg Cups (21 Day Sugar Detox)

I think almost anyone can adapt a recipe for their own taste.  I'm looking forward to making several different versions of this recipe.  Thanks Christina Disbrow for turning me on to the #21dsd!

Ingredients:
Eggs 10 large
Chicken 1 cup cooked cubed
Turkey/Chicken 12 deli slices nitrate/sugar free 
Green Chilies 1/2 cup diced
Jalapeños 1/2 cup diced
Onion 1/4 cup diced
Hot Sauce 2 tablespoons (Paleo approved kind)
Coconut/Almond/Cashew Milk 2 tablespoons
Cilantro 2 tablespoons chopped 
Coconut Oil 1/4 cup organic for greasing
Sea Salt/Pepper to taste

Grease 12 cupcake/muffin tins with the Coconut Oil.  Line each tin with a piece of the Turkey/Chicken deli slices.  Whisk Eggs and Cilantro with Milk.  Add Chicken Cubes and diced veggies to bottom of each tin evenly.   Pour Egg mixture 3/4 full on top.  Shake a few drops of Hot Sauce and Sea Salt and Prpper on top.  Bake at 325 degrees for 15-20 minutes until golden brown.  Now your weekly Breakky prep is done!  

Sunday, March 8, 2015

Paleo Elvis Crepe

The King Joe was hung over thanks to Scott Disbrow and Mike Benjamin.  So of course I had to come up with something to soak up all of the alcohol!

Ingredients Crepe:
Egg Whites 3 large
Coconut Flour or Vanilla Protein Powder 1 tablespoon glutenfree 
Pumpkin Pie Spice 1/2 teaspoon
Stevia in the Raw 1 packet (or Paleo approved Sweetener)
Vanilla 1/2 teaspoon 
Coconut Oil for cooking about teaspoon 

Ingredients:
Justin's Almond Maple Butter 1 tablespoon 
Enjoy Life Chocolate Chips 1 tablespoon 
Bannana 1/2 sliced
Sliced Almonds 1 tablespoon 

Whisk Crepe ingredients together and cook on medium heat; in non-stick pan with Coconut Oil.  The pan should be medium size do that there is a thin layer.  Don't worry if it isn't pretty when you first pour the batter in.  Swirl the batter around to make it uniform by pivoting the pan by its handle.  It only takes a minute to cook on each side.  Spread Almond Butter on evenly then add remaining ingredients.  Roll up and stuff into your Pie Hole (mouth)!

Monday, March 2, 2015

Paleo Buffalo Chicken Soup with Vegetables

We all love Chicken Wings, but not exactly a healthy choice.  Combining the essential ingredients and then adding Vegtables was Genius, if I do say so myself!  Hey, the whole family ate it.

Ingredients:
Chicken 3 cups organic free range 
Chicken Broth 3 cups organic all natural
Butternut Squash 2 cups organic cubed
Peppers 1 cup cubed any color
Carrots 1 cup sliced 1 inch peices
Onion 1 cup cubed 1 inch pieces
Celery 1/2 cup chopped
Cilantro 1/2 cup chopped 
Hot Sauce 1/4 cup all natural
Garlic 2 cloves chopped
Sea Salt/Pepper 1 teaspoon each

Chop Chicken and add all ingredients to stove top pot or crock pot.  Cook on low heat for 2-3 hours until everything is fork tender.  Add more Hot Sauce as desired.



Sunday, March 1, 2015

Paleo Crepe with Almond Butter & Chocolate Chips

My kitchen is somewhat that like a French Pastry Shop lately.  WeWe Misure!

Ingredients Crepe:
Egg Whites 3 large
Coconut Flour or Vanilla Protein Powder 1 tablespoon glutenfree 
Pumpkin Pie Spice 1/2 teaspoon
Stevia in the Raw 1 packet (or Paleo approved Sweetener)
Vanilla 1/2 teaspoon 
Coconut Oil for cooking about teaspoon 

Whisk Crepe ingredients together and cook on medium heat; in non-stick pan with Coconut Oil.  The pan should be medium size do that there is a thin layer.  Don't worry if it isn't pretty when you first pour the batter in.  Swirl the batter around to make it uniform by pivoting the pan by its handle.  It only takes a minute to cook on each side.  Then fill as desired.

Fillings:
Applewood Smoked Bacon 
Justin's Maple Almondbutter 
Enjoylife Chocolate Chip Minis
Sliced Almonds

You can make extra Crepes and store in the refrigerator for a week to fight off those Hangray cravings!



Sunday, February 22, 2015

Paleo Chocolate Coconut Almond Haystacks

Getting back to my Paleo Roots.  During Lent I gave up Baking, as I love to do it and wanted to challenge myself.  Plus I have a lot of sins to repent for (just kidding, but temeber just thinking about it is a sin)!  So anyways, I had to create something Paleo, Raw, and as compliant to Whole30 as possible.....nailed it!

Ingredients:
Coconut Oil 1 cup organic
Cocoa Powder 1/2 cup organic unsweetened 
Shredded Coconut 1/2 cup organic unsweetened 
Sliced Almonds 1/2 cup 
Agave/Honey/Maple 1/4 cup organic 
Vanilla 1 teaspoon 

Melt Coconut Oil, then mix in all remaining ingredients.  Drop by the spoonful onto parchment or wax paper.  Decorate with more Sliced Almonds and Shredded Coconut if desired.  Pop into refrigerator until firm.  Shazam!!



Wednesday, February 18, 2015

Paleo Shrimp Zoodles

Being the start of Lent, I had to think of meatless Paleo options.  And the Persnickety family I have is not going to eat it unless it looks hearty.  Any Seafood would be great with Zoodles!

Ingredients:
Zucchini 5-6 medium 
Shrimp 2-3 lbs large, deveined and peeled preferably (about 15-20)
Tomato Sauce 1 cup all natural organic
Olive Oil 2 tablespoons 
Garlic 1 clove minced
Sea Salt/Pepper to taste
Red Pepper Flakes to taste (optional)

Using a Spiralizer turn the Zucchini into Zoodles.  I do mine ahead and put in a strainer to allow the excess water to come off.  Sauté Zoodles on medium heat in 1 teaspoon of the Oilve Oil in a wok or large non stick skillet until al'dente.  Tranfer Zoodles to a bowl and sauté the Garlic in 1 teaspoon Olive Oil quickly for about a minute then add the Shrimp and cook until pink, yet still a bit translucent.  Remove Shrimp from the pan and add the Zoodles back with the Tomato Sauce and toss until coated.  Add the Shrimp and spices and heat thru rather fast being carful not to over cook.  If you're not strict then adding Parmigiana or a doloup of Ricotta is Bombdiggity!!!


Saturday, February 14, 2015

Paleo Flourless Fudge Cake with Strawberries

Same recipe with more Strawberries by Brianna!!!  Had to repost as she out did herself again.  This girl is on FIREEEEE!!!

This recipe below makes 1 layer so we doubled it this time and layer Straberries inside and on top.

Ingredients 1 Cake:
Enjoy Life Chocolate Chips 1 cup
Cocoa Powder 1/2 cup unsweetened 
Agave/Honey/Maple 1/2 cup
Coconut Oil 1/2 cup
Eggs 2 large
Expresso Powder 1 tablespoon
Vanilla 1 teaspoon 
Sea Salt 1/4 teaspoon 

Melt Enjoy Life Chocholate Chips with Coconut Oil on double burner or in 30 second increments in microwave.  Add the Agave/Honey/Maple, then the Vanilla and Eggs one by one.  Add the remaining ingredients and stir until smooth.  Pour into parchment line 9 inch pan and bake at 350 degrees for 20-25 minutes until top of cake has a crust.  

Ingredients Glaze:
Enjoy Life Chocolate Chips 1 cup
Coconut Oil 2 tablespoons 
Agave/Honey/Maple 1 teaspoon

Melt Glaze ingredients together slowly as above.  Allow to cool but continually stirring every few minutes to keep it fluffy. Frost the top of the cooled Cake with the Glaze.  Our Cake was decorated with Strawberries!


Paleo Raspberry Coconut Truffles

Sweet Lil Treats I made with Love!  It's worth saying that trying different fruit flavors with this recipe will be enjoyable.  

Ingredients:
Dried Rasperberries 1 cup organic 
Coconut Oil 1/2 cup organic
Medjool Dates 1/4 cup soaked
Vanilla Protein Powder 1/4 cup glutenfree 
Shredded Coconut 1/4 cup unsweetened organic 
Agave/Honey/Maple 1/4 cup organic 
Almonds 1/4 cup chopped 
Vanilla 1 teaspoon 

Additional Ingredients for Decorating:
Enjoy Life Chocholate Chips or Dark Chocolate 72% or higher 
Nuts (used Sliced Almonds)

Pulse Raspberries in food processor, then Medjool Dates each separately until forms a paste.  Then add both back into food processor with all remaining ingredients and process until smooth.  Roll into balls.  Then top with melted Chocolate and decorate with nuts.


Paleo Cinnamon Pecan Roll Cookies

I had to make something special for my Crossfit Empirical Beotches!  These Girls are by far the BEST!!  All I did was deconstruct my Paleo Cinnamon Bun recipe. 

Ingredients Roll/Bottom Layer:
Almond Flour 3 1/2 cups
Eggs 2 large room temp
Coconut Oil 3 tablespoons
Agave/Honey 3 tablespoons  
Coconut Flour 1 teaspoon 
Vanilla 1 tablespoon 
Baking Powder 1 teaspoon
Sea Salt 1/2 teaspoon

Mix all ingredients together to form a dough (will be very sticky). Place dough inbetween wax paper; and roll out thinly to fit a 13x9 baking pan.  Put in pan lined with parchment paper.

Ingredients Filling/Top Layer:
Pecans/Walnuts 1 cup chopped
Dates Pitted 1/2 cup chopped
Cinnamon 1/4 cup
Agave/Honey 1/4 cup
Coconut Oil 2 tablespoons
Vanilla 2 teaspoons 
Sea Salt 1/2 teaspoon 

Pulse all ingredients in food processor.  Spread evenly over top of bottom layer.

Bake at 325 degrees for 20-25 minutes until lightly golden brown.  Allow to fully cool before Icing.

Ingredients Icing:
Coconut Oil 1 cup organic *not melted
Agave/Honey 1/4 cup
Vanilla 1 tablespoon 
Arrow Root Powder 1 teaspoon 

Mix Coconut Oil with Agave/Honey to form a thick paste (this step necessary to prevent separation). Add Vanilla and Arrow Root Powder making sure no lumps. Set aside in cool area to allow the icing to tighten up for a few minutes. Then spread evenly over the top of the cooled cookie cake.  Cut with cookie cutter shapes or as desired.  


Sunday, February 8, 2015

Paleo Sriracha Agave Applewood Smoked Bacon

Holy shit, this is GOOD!  It goes without saying that you have to like the three ingredients to begin with.  Get ready to have your Socks Rocked Off!!

Ingredients:
Applewood Smoked Bacon 15 slices (nitrate free, organic, all natural)
Agave 2 tablespoons 
Sriracha Sauce 2-3 tablespoons 

Toss all ingredients then bake Bacon as directed; leave in a bit longer if you like it crunchy.  Damn, why didn't I do this earlier in life?!?

Friday, February 6, 2015

Paleo Expresso Chocolate Chip Cake

My affliction for Expresso has gotten more and more out-of-control.  So it would only be natural that I started putting it inside of everything that I baked.  Combining some of my favorite things!

Ingredients: 
Almond flour 1 & 1/2 cups
Almond/Cashew/Coconut Milk 1/2 cup
Agave/Honey/Maple 1/2 cup
Coconut flour 1/2 cup
Ground flax 1/4 cup
Enjoy Life Chocolate Chips 1/2 cup 
Espresso 2 shots brewed 
Eggs 2 large
Coconut oil 1/2 cup melted
Vanilla 1 teaspoon
Baking powder 1 teaspoon no aluminum 
Sea salt 1/2 teaspoon

Whisk all wet ingredients together then add dry ingredients and mix well so that there is no lumps. Pour into a 10 x 10" pan and bake at 3:50 for 20 to 25 minutes until lightly golden brown. 






Monday, February 2, 2015

Paleo Flourless Fudge Cake

This recipe was created by the Beautiful and Talented Brianna.  Traditional flourless cakes were not Paleo, so she made some tweaks.  I haven't been this Happy eating Cake in w while!!

Ingredients Cake:
Enjoy Life Chocolate Chips 1 cup
Cocoa Powder 1/2 cup unsweetened 
Agave/Honey/Maple 1/2 cup
Coconut Oil 1/2 cup
Eggs 2 large
Expresso Powder 1 tablespoon
Vanilla 1 teaspoon 
Sea Salt 1/4 teaspoon 

Melt Enjoy Life Chocholate Chips with Coconut Oil on double burner or in 30 second increments in microwave.  Add the Agave/Honey/Maple, then the Vanilla and Eggs one by one.  Add the remaining ingredients and stir until smooth.  Pour into parchment line 9 inch pan and bake at 350 degrees for 20-25 minutes until top of cake has a crust.  

Ingredients Glaze:
Enjoy Life Chocolate Chips 1 cup
Coconut Oil 2 tablespoons 
Agave/Honey/Maple 1 teaspoon

Melt Glaze ingredients together slowly as above.  Allow to cool but continually stirring every few minutes to keep it fluffy. Frost the top of the cooled Cake with the Glaze.  Our Cake was decorated with Chocolate covered Strawberries!




Thursday, January 29, 2015

Paleo Chocolate Turtle Chia Protein Pudding

I'm so in Love with Chia Pudding; to know Chia, is to love Chia.  If you haven't played around with Chia Seeds then you are missing out on some serious heath benefits.  

Ingredients Chia Pudding:
Coconut/Almond Milk 2 & 1/2 cups
Chia Seeds 3/4 cup organic
Cocoa Powder 1/2 cup
Protein Powder 1/2 cup (Vanilla/Chocolate Glutenfree)
Agave/Honey/Maple 1/4 cup
Ground Flax 1/4 cup

Toppings per serving:
Pecans 1 tablespoon chopped
Nut Butter 1 teaspoon 
Enjoy Life Chocolate Chips 1 teaspoon

Blend all Chia Pudding ingredients in blender until smooth.  Pour into either 8 mini or 4 jumbo servings (I like jars, but cups, bowls, or any container works fine).  Then top each individual serving with the topping ingredients.  Store in the refrigerator for up to a week.  Great for Breakfast, Lunch, or Snack!  So satisfying and nutritious but feels Naughty!!! 

Wednesday, January 28, 2015

Bulletproof Roasted Dandelion Tea

Okay I went out on a limb here and tried something different in the end result actually was very pleasant!

Dandyline T has many health benefits that help with digestion and to prevent and fight cancer.

Ingredients:
Roasted Dandelion Tea 1 teabag
Kerrygold Butter 1 teaspoon 
Agave/Honey/Maple 1 teaspoon 

Steeped tea with water as directed.  Add to carry gold and sweetener and stir until creamy.  

This tea is naturally very bitter so you're going to want to add a little sweetness to it.
 

Wednesday, January 21, 2015

Paleo Roasted Vegetables

Simply Roasted In EVOO on 375 degrees for about 20 minutes and then hit them with Sea Salt and Freshly Ground Black Pepper. 

Yummy!

Sunday, January 18, 2015

Paleofied Greek Salad

Yes, I ate Feta Damn It... And it was good!  I haven't had anything in about a year.  You can easily use Cashew, Almond, or Goats Cheese instead.

Ingredients:
Cherry Tomatoes 1 cup
Artichoke Hearts 1 cup
Roasted Red Peppers 1 cup sliced 
Black Olives 1 cup
Feta 1 cup cubed (or any Cheese) 
Peppercini Peppers 1 cup
Olive Oil 2 tablespoons 
Balsamic Vinegar 2 tablespoons
Italian Spices 1 tablespoon dried

Toss and allow to sit in refrigerator until ready to serve (gets better in time). 
 

Saturday, January 17, 2015

Paleo Protein Maple Cashew Nut Bites

Yes, Admittingly I found a loop hole in my No Baking Blackout.  But Raw Treats are truly some of my Favorites!  

Ingredients:
Cashews 1 & 1/2 cup
Medjool Dates 1 cup pitted/softened
Nut Butter 1/2 cup (Sunbutter used)
Maple Syrup 2 tablespoons pure (also can use Agave or Honey)
Vanilla Protein Powder 1/2 cup Glutenfree 

To soften Medjool Dates place in warm water until soft or bing in microwave for 1 minute.  Pulse 1 cup of the Cashews in food processor until finely grated.  Remove and place in a bowl.  Pulse the remaining Cashews but only a bit (leave chunky) and place in bowl also.  Next pulse Medjool Dates in processor until smooth, creamy paste forms.  Add the Nut Butter and Maple and blend until smooth.  Add Date paste and Protein Powder to Cashews and knead like dough until everything is mixed.  Roll into balls then pop into ya mouth!


Paleo Apple Bacon Chicken

Do this now!!!  It was one of those days where I just didn't have time to think, let alone cook.  I threw this all together and tossed in the oven (almost forgot about it).  Then half an hour later... Whaa Laaa!

Ingredients:
Chicken Thighs 4-5 lbs (no skin)
Applewood Smoked Bacon 10 peices; sliced into 1/2 inch size
Apples 2 large 1/2 inch slices; skin on 
Sea Salt/Pepper to taste
Dry Spices to taste (used Garlic Powder, Parsley, Cumin, Basil, Onion Powder)

Season Chicken Thighs with Spices.  Layer in baking pan, place Apples then Bacon on top.  Bake at 350 degrees for 30-35 minutes.  So flavorful!  

Monday, January 12, 2015

Paleo Berry Chia Jam

Yep, if you want it on Paleo, you pretty much need to make it yourself.  But many things are simple like this recipe.  My Food Processor is about to blow up!

Ingredients:
Berries 1 & 1/2 cups fresh
Chia Seeds 1/2 cup organic
Agave/Honey/Maple 2 tablespoons 
Lemon 1 large fresh squeezed 
Lemon Zest 1/2 teaspoon 

Pulse all ingredients in food processor until desired texture is achieved (did mine pretty smooth because we had picky eaters).  Store in refrigerator in jar for several weeks.  I already used this Jam in many different ways! 

Sunday, January 11, 2015

Paleo Chewy Granola Bars

These taste like Paydays!  Very pleased on the outcome.  Once again, playing with my food pays off.

Ingredients:
Almonds 1 cup
Cashews 1 cup
Shredded Coconut 1 cup
Nut Butter 1 cup (used Almond Butter)
Ground Flax 1/4 cup
Agave/Honey/Maple 1/4 cup
Vanilla 1 teaspoon
Sea Salt 1/2 teaspoon 

Melt Nut Butter with Agave/Honey/Maple then add all remaining ingredients together and mix.  Spread evenly on 10x10 inch baking pan lined with parchment paper.  Bake at 325 degrees for 15-20 minutes until lightly golden browned.  Cool then cut.  

Wednesday, January 7, 2015

Paleo OIAJ

Simple yet delicious.  You literally layer ingredients in a jar and put in refrigerator the night before.  Wake up to pure Bliss!

Makes 2 Servings

Ingredients:
Berries 1 cup
Paleo Muffin 2 each sliced in half
Greek Yogurt 1 cup 
Chia Seeds 2 tablespoons organic 

I start with the bottom half (stump) of the Muffin in a jar or container (see all my prior Blog Posts for many different recipes!).  Then add the Greek Yogurt, Berries, and top with the Chia Seeds.  Grab & Go!

Tuesday, January 6, 2015

Paleo Cayenne Cashew Chocolate Bar

I don't know why, but this works!  Try it before you pass judgment.  

Ingredients:
Dark Chocolate 72% or higher 1 cup
Cashews 1/2 cup
Agave/Honey/Maple 2 teaspoons 
Coconut Oil 1 teaspoon 
Cayenne 1/4 teaspoon
Red Pepper Flakes 1/8 teaspoon

Melt Chocolate slowly with the Coconut Oil; then whisk in the Agave/Honey/Maple. Pour into a 4x5 non stick dish or container.  Add the Cashews and Red Pepper Flakes in top and refrigerate until solid and firm.  It's a mild heat sensation in your mouth.... You're quite welcome!!

Monday, January 5, 2015

Paleo Banana Cashew Muffins

Another lucky example of using what I had on hand to make these surprisingly tasty muffins.  I suppose any Nut would be a good substitute.

Ingredients:
Almond Flour 1 cup
Coconut Flour 1/2 cup
Bannana 2 medium mashed
Coconut/Almond Milk 1 cup
Cashews 1/2 cup chopped
Mejool Dates 4 chopped
Agave/Honey/Maple 1/4 cup
Eggs 3 large
Vanilla 1 teaspoon
Cinnamon 1 teaspoon 
Baking Powder 1 teaspoon 
Sea Salt 1/2 teaspoon 

Mix all ingredients together; remove all lumps and be sure a smooth batter is formed.  Fill 12 lined Cup Cake/Muffin tins and bake at 325 degrees for 15-20 minutes until golden brown.  I eat mine with Nut Butter yummy!!

Sunday, January 4, 2015

Paleo Berry Tequila Lemonade

Still gotta get my Drank On!  Taste tested this on the Magnificent Maisa who approved the concoction.  

Ingredients:
Tequila 2 shots
Berries 2 tablespoons 
Lemon 1/2 juiced + 1 slice 
Agave 1 teaspoon 
Purified Water 1/2 cup (or Coconut Water)

Place all ingredients in a shaker or jar and shake vigorously!  All to sit an hour or so before serving (preferably refrigerated).  It's good sippin!