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!   

 

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.

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.

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.  

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!

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.

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!  

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)!

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.

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!