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!