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!



Paleo Bacon Egg Sandwich on Avocado Bread

See all the Wicked Good things you can do with this Yummy Bread!

Ingredients:
Paleo Avacado Bread 2 slices (see prior Blog Post for recipe)
Eggs 2 large cooked as desired
Bacon 2 slices cooked
Roasted Red Pepper 2 slices
Kerrygold Butter 1 tablespoon 

Assemble Sandwich and pan fry in Kerrygold Butter until browned.  Then devour!  
 

Paleo Avocado Bread

Great concept to add Avacado to baking Paleo Goodies!  Try adding to yours for added moisture, protein, and well let's face it; awesomeness!

Ingredients:
Coconut Flour 1 cup
Avacado 1 cup mashed
Ground Flax 1 cup
Eggs 8 large
Olive Oil 1/4 cup
Sea Salt 1 teaspoon 
Favorite Spices for top (used Sesame Seeds, Black Pepper, Sea Salt, Ground Garlic, Parsley, & Basil)
Olive Oil 1 teaspoon for top

Start with just Avocado; Pulse all ingredients in food processor until smooth sticky dough forms.  Place in standard loaf pan greased with Olive Oil then top dough with little more Oilve Oil and your favorite spices.  Bake at 350 degrees for 35-40 degrees until golden brown.  I served with the same spices mixed in Olive Oil for dipping; Oh my!