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.

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!

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!

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!

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.