Paleo Apple or Banana Baked Pancakes

Ingredients:   

6 pastured and/or organic eggs
1½ cups milk of choice, such as almond or coconut
1 tsp. apple cider vinegar
1/2 cup coconut flour
1 Tsp vanilla
1 Tsp cinnamon
1/2 Tsp sea salt
1/4 Tsp. baking soda
1 Tbsp 100% Pure maple syrup
2 apples (or pears or bananas), peeled, cored, and sliced
4 Tbsp oil of your choice, such as coconut oil
*optional: sprinkle of walnut pieces to sprinkle on top
*optional: 1/4 teaspoon ginger powder to dust the apples/pears before pouring batter over

Method:

 Preheat oven to 425 degrees (F)

In a blender combine eggs, coconut milk, vinegar, coconut flour, vanilla, cinnamon, sea salt, and maple syrup. Blend until smooth.

Place oil in 9x13 inch baking dish and place in preheated oven for 3 minutes.

Remove from oven and add fruit to dish and place back in oven, and leave in there for 3-4 minutes.

Remove from oven, remix your batter to make sure it hasn't settled, then pour batter over fruit in the baking dish and place back in oven. Bake for 20-30 minutes or until done.

Allow to cool a few minutes.

Serve it with a drizzle of maple syrup and some sprinkling of cinnamon, or top with a fried egg!

Blueberry Chickpea Muffins

Ingredients:

2 cups chickpea flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

2 large eggs, lightly beaten
1/2 cup maple syrup
1/2 cup applesauce
1 tsp. vanilla extract
6 tbs. melted coconut oil
1 cup blueberries (fresh or frozen)

Method:

Preheat oven to 375F and lightly grease or line a muffin tin with liners.

In a mixing bowl, combine all dry ingredients and whisk together.

In a large bowl, combine egg, maple syrup, vanilla extract, apple sauce, and oil.

Pour dry ingredients into wet and stir until well combined.

Fold in the blueberries and optional walnuts.

Pour about 1/4 cup batter into each muffin cup and bake for 15-20 minutes, until tops are set and lightly browned.

Allow to cool on a wire rack before enjoying.

Pumpkin Maple Almond Butter

 Pumpkin Maple Almond Butter. Yes, it's a thing, and yes, you can slather it on just about anything. Thank you  WellandGood  for the inspiration. Enjoy!

Pumpkin Maple Almond Butter. Yes, it's a thing, and yes, you can slather it on just about anything. Thank you WellandGood for the inspiration. Enjoy!

Ingredients:

3/4 cup almond butter
1 cup pumpkin puree
1 tbs. maple syrup
1/2 tsp. pumpkin pie spice
small pinch sea salt

Method:

Place all ingredients in a mixing bowl and whip together with a whisk or spatula.

Smear it onto toast or a banana, add to hot breakfast cereal, dip apple or celery slices into it. So good!

Broccoli and Apple Slaw

 This recipe was inspired by  www.paleopleap.com .

This recipe was inspired by www.paleopleap.com.

Ingredients:

2 medium heads of broccoli, chopped
1 large carrot, grated
1 apple, cored and finely chopped
¼ cup onion, finely chopped
½ cup walnuts, coarsely chopped
*optional: ¼ cup dried cranberries and/or sunflower seeds

Dressing:

1/2-1 cup paleo mayo
2 tbsp. lemon juice
2 tbs. coconut aminos
Sea salt and freshly ground black pepper to taste

Method:

In a bowl, combine all the ingredients for the dressing. Mix well and season to taste.

In large bowl, combine the broccoli, carrot, apple, onion, and walnuts (and cranberries/sunflower seeds, if using).

Dress the salad to your liking and toss until well combined.

Serve right away or refrigerate before serving.

Vegan (awesome) Choco-chip Blondies

1 can (15 oz) chickpeas, rinsed and drained
1/2 cup all natural almond butter or peanut butter
1/3 cup pure maple syrup
2 teaspoons vanilla
1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3-1/2 cup chocolate chips (I like Enjoy Life)
*Optional: one pastured egg for a more cakey consistency
*Optional add-ins: chopped nuts, coconut flakes, dried fruit
 

Method:

Preheat oven to 350 degrees (F) and line an 8x8 inch baking pan with cooking parchment (or spray with nonstick cooking spray).

In a food processor, add all ingredients except chocolate chips (and optional add-ins) and process until batter is smooth.

Fold in 1/3 cup of chocolate chips.

Spread batter evenly in prepared pan then sprinkle remaining chocolate chips on top.

Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown.

Cool pan for 20 minutes on wire rack.

Sprinkle with sea salt then cut into squares. Makes about 16 blondies.

Raw Vegan Cashew Cheesecake

Vegan Cheesecake 1.JPG

 

Ingredients:

Crust:

1 1/2 cups macadamia nuts (or combo macadamia and walnuts)
1/2 cup pitted dates
1/4 cup shredded, unsweetened coconut
1 pinch salt

Filling:

3 cups raw cashews, soaked for at least 5 hours (or overnight)
1/2 cup freshly squeezed lemon juice
1/2 cup maple syrup (or honey)
1/2 cup melted coconut oil
1 tbs. pure vanilla extract (get the non-alcoholic version if possible)
*a few tbs. filtered water or orange juice
*optional: a few drops doTERRA Wild Orange essential oil

*Optional topping:
1/2 cup fresh/frozen berries of choice
1 tbs. maple syrup
Juice of 1/2 orange
Zest of 1/2 orange

 

Method:

Crust:

Place the shredded coconut in the bottom of a pie pan and spread evenly (this will help the pie not to stick).

Place the rest of the crust ingredients in a food processor and process until crumbly and well-combined (but still airy).

Press the crust ingredients into the pie pan and form an even crust. Put this in the fridge/freezer until ready to fill.

Filling:

Place all of your filling ingredients into your food processor and process until creamy. Add the water or orange juice, but don't add too much! Just enough to get it a soft "yogurty" texture.

Pour mixture on top of your crust and spread evenly.
*NOTE: You can pour 2/3 of the mixture, then add 1/2 cup of thawed berries (then blend), then pour on top of your base cheesecake layer for even cooler presentation.

*Optional topping:

Wash the bowl of your food processor.

Place all topping ingredients into food processor and pulse until well-combined (but not soupy). Sprinkle evenly on top of the cheesecake base.

Freeze your cheesecake for at least a few hours, then thaw in the fridge until ready to eat. Enjoy!

Mellow Green Juice

 Even Little B likes this one. He chugged one and a half shot glasses of full of this power-packed, anti-inflammatory elixir. Yum!

Even Little B likes this one. He chugged one and a half shot glasses of full of this power-packed, anti-inflammatory elixir. Yum!

Mellow Green Juice

1 cucumber, skinned
5 romaine lettuce leaves
Handful of fresh spinach
1 peeled grapefruit
1 peeled orange
1-2 inches (thinner piece) fresh turmeric root

Method:

Juice all ingredients, pour the juice into your favorite glass and enjoy!

Or, if you don't have a juicer, place all ingredients into a high-speed blender, add a cup of purified water. Blend to smithereens, strain, and enjoy! Not the same effect, but at least you're getting some really great nutrients!

Also, you could just add some protein powder and a splash of coconut water and make this a smoothie! Yum.

Creamy Cauliflower Dip

 This dip makes a great appetizer or sharable party dish. Packed with fiber and low in carbsmakes it ideal for snacking without packing on the pounds. Enjoy!

This dip makes a great appetizer or sharable party dish. Packed with fiber and low in carbsmakes it ideal for snacking without packing on the pounds. Enjoy!

Ingredients:

1 head cauliflower, chopped into florets
1-2 cloves garlic
1 tbs. tahini
2 tbs. olive oil
2 tbs. lemon juice
1/2 tsp. ground cumin
*optional: 1 drop doTERRA lemon essential oil
sea salt and ground pepper to taste

*Other great add-ins: chopped fresh thyme, chopped fresh rosemary, a pinch of lemon zest, or all of the above!

Method:

Steam the cauliflower and garlic until soft (about 10 minutes)

Place all ingredients into a blender or food processor and blend until smooth and creamy

Put the mixture in a bowl and allow to cool

Sprinkle with smoked paprika and a drizzle of olive oil

Serve with crackers, chips, or veggies (like cucumber, celery, peppers, zucchini, carrots, whateva!)

Quickie Pickles

 Want pickles instantly sans the mess and time required for canning? Then toss these ingredients in a jar, shake, and voilá! Quickie pickles!

Want pickles instantly sans the mess and time required for canning? Then toss these ingredients in a jar, shake, and voilá! Quickie pickles!

Ingredients:

1 medium cucumber, peeled and sliced into rounds
*optional other veggie ideas: 1/4 purple onion, sliced carrots, cauliflower florets, peppers
Juice of one medium lime
1 tbs. apple cider vinegar
1 tsp. sea salt
1/2-1 tsp. chile powder
1/4 tsp. ground fenugreek seed
1/4 tsp. onion powder (or just use a couple slices of fresh onion/garlic)
1/4 tsp. ground turmeric
3 drops organic stevia or 1/4 tsp. coconut sugar

Method:

Place all ingredients in a large mason jar and shake shake shake until well-combined.

Enjoy immediately, or will last in the fridge for up to a week.

 


 

Fried Cauli-Rice

 This dish is such a versatile way to use leftover meat! Great with chicken, pork, or beef...Tasty as a vegetarian option too! Just throw a few sautéed mushrooms in there for some added texture. Yum!  This dish is an excellent way to pack lots of veggies in your diet and makes excellent leftovers.

This dish is such a versatile way to use leftover meat! Great with chicken, pork, or beef...Tasty as a vegetarian option too! Just throw a few sautéed mushrooms in there for some added texture. Yum!

This dish is an excellent way to pack lots of veggies in your diet and makes excellent leftovers.

Ingredients:

1 medium head cauliflower, "riced" in a food processor or finely chopped by hand
1 medium yellow onion, finely chopped
2-3 cups other veggies of your choice, finely chopped (I recommend bell peppers, mushrooms, zucchini, carrots, whateva you've got on-hand...)
4 tbs. coconut aminos
1 tbs. liquid aminos
1 tbs. ghee
2 tbs. sesame oil
1-2 tbs. hot sauce of choice
2 scrambled eggs
*optinal: 1 cup chopped leftover cooked meat (chicken, pork, beef...or you could just add another scrambled egg for extra protein!)

Method:

Place large wok or frying pan over medium heat. Allow pan to warm and add ghee. Add the chopped onion and mushroom and sautée until lightly browned.

Add the cauliflower and toss to combine with the onion mixture.

A few minutes later, scoot the cauli-mush-onion mixture to the outer edges of the pan, add some sesame oil to the center of the pan and add the remaining veggies.

Sauté the new veggies for a few minutes, then stir to combine with the cauli-mush-onion mixture. Then add the remaining ingredients and stir with a spatula until the eggs and and sauces are well-combined and the eggs are cooked through (about 3 minutes or so...)

Serve in a bowl with your favorite sauces and garnish such a sprinkle of green onion and sesame seeds, or sliced avocado and a handful of roasted cashews. Enjoy!

3-ingredient Paleo Naan Bread

 I made this to go along with some seriously yummy chicken curry for a party we had recently. They were a big hit! Thank you,  MyHeartBeets.com  for the inspiration!

I made this to go along with some seriously yummy chicken curry for a party we had recently. They were a big hit! Thank you, MyHeartBeets.com for the inspiration!

Ingredients:

1/2 cup almond flour
1/2 cup coconut flour
1 cup full-fat coconut milk (make sure it's soft or well-blended before mixing)
*Optional: 1 pinch salt and/or ghee for frying

Method:

Place all the ingredients in a blender and blend until smooth.

*NOTE: if they battler is too think you can add a little water to reach desired consistency.

Heat a medium sized non-stick skillet to medium heat.

Depending on how large your want your naans, use a 1/4 cup measuring cup to pour little naans, or 1 cup for larger. You can pour half the batter in the pan for a really large naan, but it'll take a while to cook, and/or be pretty tricky to flip (unless you're a pro!). So be patient. :)

Flip when side one looks fluffy and firm, and allow the other side to cook for a couple minutes.

You can enjoy these with any Indian dish, make them as makeshift pancakes, or even use them as a base for flatbreads.

WARNING: These are addictive!

Fluffy Paleo Pancakes

 My little guy (and husband...ok, and me too...) have been on a pancake jag lately. This recipe yields a great tasting, beautifully textured pancake. The recipe can be halfed if you only want a couple pancakes, but why bother! Just freeze the excess pancakes if you have too many. Enjoy!

My little guy (and husband...ok, and me too...) have been on a pancake jag lately. This recipe yields a great tasting, beautifully textured pancake. The recipe can be halfed if you only want a couple pancakes, but why bother! Just freeze the excess pancakes if you have too many. Enjoy!

Ingredients:

1 cup almond flour
1 cup tapioca flour
4 pastured eggs
1/2 cup unsweetened applesauce, or 1 mushed banana
1 tsp. organic vanilla extract
1 tsp. baking powder
teeny pinch salt
*Optional add-ins: paleo chocolate chips, berries, banana slices, yum!

Method:

Place all ingredients in a blender or food processor and blend until smooth.

*If you're mixing by hand, mix wet ingredients in a bowl, mix the dry ingredients in another bowl, then mix them together.

Heat a non-stick plan over medium heat and add a little grassfed ghee or coconut oil to the bottom of the pan.

Use 1/4 cup measuring cup to pour the batter into the pan.

Once side one is a little bubbly and firm, flip them over and allow to cook for a couple more minutes.

*Note: if using add-ins, wait until side one is cooked, add them, the flip to allow side two to cook.

Transfer to a plate and enjoy with fruit, yogurt, nut or seed butter, or any other toppings your heart desires!

Caramel Pecan Date Bars (Paleo Friendly)

 These pecan bars are sort of ridiculously delicious. Perfect for parties, or when you just have a sweet tooth. Thank you  PaleOMG  for the inspiration!

These pecan bars are sort of ridiculously delicious. Perfect for parties, or when you just have a sweet tooth. Thank you PaleOMG for the inspiration!

For the crust:

1.5 cups pecans
3/4 cup almond flour/meal
1/4 cup coconut oil, melted
1 egg, whisked
1 tbs.grade B maple syrup
1 tsp. vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt

For the caramel:

2 cups medjool dates, pitted and soaked in water for an hour
6-10 tbs. canned coconut milk
1 teaspoon vanilla extract
pinch of salt

Method:

Preheat your oven to 375 degrees.

Add your pecans to a food processor and blend until you get more of a meal or flour, then add your melted coconut oil, raw honey and vanilla until you get a very delicious pecan butter.

Add that pecan butter to a large bowl then add your almond flour/meal, baking soda and powder and salt, then add your egg and whisk all ingredients together.

Grease an 8X8 baking pan with coconut oil. Then add your crust ingredients to the pan and use a spoon to spread out evenly.

Bake for around 25-30 minutes or until the center is fully cooked (toothpick test it!).

While the crust bakes, clean out your food processor and add the dates.

Blend until dates have broken down then drizzle in your coconut milk. 

Add vanilla extract and pinch of salt and process until you get caramel.

Once your crust is done baking, let cool for about 10-15 minutes.

Top the crust with the caramel  or spatula to keep the topping smooth and even.

Put in fridge for 30 minutes to an hour to set.

Refrigerate any leftovers.

 

Maple Pecan Bacon Roasted Butternut Squash

 Yum! Lots of healthy fats and complex carbs make this an ideal, and shareable, side dish! Thank you  PaleOMG  for the inspiration! 

Yum! Lots of healthy fats and complex carbs make this an ideal, and shareable, side dish! Thank you PaleOMG for the inspiration! 

Ingredients:

6-8 pieces of bacon (organic if possible!)
4-6 cups peeled and cubed butternut squash
1 cup pecans, roughly chopped
1/4 cup maple syrup
2-3 Tbs. bacon fat (rendered from cooking bacon)
1-2 drops doTERRA cinnamon essential oil, or 1/2 Tsp. cinnamon
1-2 Tsp. sea salt

Method:

Preheat oven to 350 degrees

Place strips of bacon on a foil-lined baking sheet.

Cook bacon for 15-20 minutes or until slightly soft (not yet crispy).

Place bacon on a paper towel lined plate. Allow to cool, then chop the bacon into small chunks.

Place a couple tbs. of the rendered bacon fat in a large bowl.

Add the squash, pecans, maple syrup, cinnamon (oil) and salt to the large bowl and mix together to coat the squash well.

Add the bacon chunks to the mixture and stir until everything is combined.

 Add the mixture to a 9x11 glass baking dish.

 Increase oven temperature to 400 degrees.

Place the dish in the oven to bake for 35-40 minutes or until squash is soft.

Serve immediately, or store in a glass dish and reheat to serve. Enjoy!

Overstuffed Mushroom Caps

 These stuffed mushroom caps made a wonderful app, snack, or (if you make them portobello mushrooms) entree! 

These stuffed mushroom caps made a wonderful app, snack, or (if you make them portobello mushrooms) entree! 

Ingredients:

20 small to medium sized crimini mushrooms (or 4-6 portobellos), washed and pat dry

Half a small onion, finely chopped 

1 to 2 small cloves garlic, chopped *optional

Half a cup frozen spinach, or 1 cup fresh, chopped

1 pound ground sausage

1/4 cup coconut flour

1 tablespoon cooking fat (I prefer fresh lard, coconut oil, or ghee)

1/4 cup fresh parsley, chopped

One (organic, pastured) egg

Salt-and-pepper to taste

Method:

Preheat the oven to 400°

Pull out the mushroom stems and wipe out the center of the mushroom, to create more space in the cavity.

Place the mushrooms on the parchment lined cookie sheet and put in the oven for 10 minutes.

While they're cooking, sauté the onions until browned, add the sausage, when browned add the spinach.

Flip the mushrooms over after 10 minutes and drain any moisture on the cookie sheet.

When your filling mixture is nicely browned, transfer to food processor or standing mixer and add the egg, coconut flour, salt and pepper, and mix until crumbly. Do not over mix!

At the mixture to the cavity of the mushroom caps and put in the oven for another 10 to 12 minutes or until golden brown.

Put any leftover filling in muffin cups and bake with the caps. Enjoy!