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!