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.

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.

 

Salmon Cakes

 These salmon cakes are a perfect entree for a wintery evening. Have them on a bed of greens or with a side of veggies! Top them with some spicy aoli or a twist of lemon, or both! Thank you,  EveryDayMaven  for your inspiration! 

These salmon cakes are a perfect entree for a wintery evening. Have them on a bed of greens or with a side of veggies! Top them with some spicy aoli or a twist of lemon, or both! Thank you, EveryDayMaven for your inspiration! 

Ingredients:

1/2-ish cup sweet potato, cooked and mashed *optional
2/3 cup almond meal
1/3 cup packed finely chopped parsley
2 tbs. finely chopped onion
Juice of 1/2 small lemon
1/2 tbs. hot sauce
1/2 tbs. sea salt
1 tsp. ground cumin
1 tsp. ground paprika
½ tsp. freshly ground black pepper
2 large (organic, pastured) eggs
4-ish cups of cooked salmon, de-skinned and de-boned (or similar fish)
2 tbs. organic coconut oil or ghee for cooking (divided)

Method:

Place all ingredients but the fat for frying, in a food processor or stand mixer. Mix until well-combined, but still chunky. Don't overmix!

Line a baking sheet (or flat surface that will fit in your fridge) with cooking parchment.

Use your 1/3 cup to scoop the fish mixture and place each "patty" onto the parchment. 

When all the patties are scooped, place saran wrap over them and put them in the fridge for 30 minutes (or all day!).

When ready to cook, take them out of the fridge and heat up a medium/large pan over medium heat. Add your cooking fat, let it get nice and hot, and fry each patty for 4 minutes, then flip and cook about another 4 minutes until both sides are crispy and golden brown, and the inside of the patties are cooked.

*I ended up having to flatten my patties out a bit to ensure the center was cooked, but if you leave them on a slightly lower heat for longer, you probably won't need to do that.  Enjoy! 

 

Coconut Manna Bread

 Oh, this bread. Delicious alone, or with a slather of sweet or savory somethin. This piece is featuring a gob of homemade paté and some green onions, but it's just as tasty with almond butter and jam. Perfect for parties or alongside a bowl of soup. 

Oh, this bread. Delicious alone, or with a slather of sweet or savory somethin. This piece is featuring a gob of homemade paté and some green onions, but it's just as tasty with almond butter and jam. Perfect for parties or alongside a bowl of soup. 

Ingredients:

1 cup coconut manna (a.k.a. coconut butter)
5 organic/pastured eggs, at room temperature
1/4 cup coconut oil or pastured lard
1/2 tsp. sea salt
3/4 tsp. baking soda

Method:

Preheat the oven to 300 degrees.

Place the jar of coconut manna in a saucepan full of hot water over a low simmer to allow the manna to melt. This should take about 10-15 minutes. When it's melted, stir thoroughly so it's consistent throughout. 

Line a 5X9 loaf pan with cooking parchment (or you can grease the pan, either way works...)

Place all ingredients in a food processor or standing mixer and blend until the batter is completely smooth. Should have a cake-batter-esque consistency.

Pour the batter into the pan and bake for 40-50 minutes or until the top is browned and a toothpick inserted comes out clean. 

Allow to cool at least ten minutes, and store any leftovers in the fridge for up to a week.

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! 

Balsamic Bacon Artichoke Dip

Balsamic Bacon Artichoke Dip

Ingredients:

10-ish slices thick-cut bacon
1 12-ounce jar of marinated artichoke hearts
1/3 cup quality mayonnaise
3 sprigs green onion, cut into 1" hunks
2 Tbs balsamic vinegar
Salt, if necessary
Ground pepper to taste

Method:

Fry bacon in a skillet on medium heat until crispy. Dry off excess fat then roughly chop. Add to bowl of the food processor.

*Can set aside a couple pieces to chop into bacon bits and sprinkle on top!

Drain and rinse artichoke hearts and add them to the food processor.

Then add the remaining ingredients and process until smooth (or a little chunky, but well-mixed).

Taste, and add salt and more pepper, if necessary. Add your bacon bits if you saved any.

Serve warm or cold with crackers, crudité (or with a spoon!)

Spiced Turmeric Latte

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photo-3

Ingredients:

1 cup unsweetened nut or seed milk
½ cup hot water
1 tsp. ground turmeric
1 tbs. sesame seeds (or 1 teaspoon tahini)
1 tsp. raw local honey (or a few drops of stevia, or  black strap molasses if you're looking for extra iron and like the taste)
A sprinkle of black pepper (or 1 drop doTERRA black pepper oil)
1 drop doTERRA cinnamon essential oil (or 1/2 tsp. ground cinnamon)
Sprinkle of cinnamon

Method:

Blend all ingredients in a high speed blender until smooth.

Place liquid in a small pot and warm over low heat until hot but not boiling.

Pour the liquid into a mug or heat-safe jar and sprinkle with cinnamon to taste. Sip and enjoy!

Raw Chocolate Chip Cookie Dough Bites

May you enjoy the sweetness of this life! Here's a quick and easy recipe to fulfill your sweet tooth.
May you enjoy the sweetness of this life! Here's a quick and easy recipe to fulfill your sweet tooth.

Ingredients:

1 1/3 cup  cashews (raw or roasted and salted)
2/3 cup gluten free oats
1/3 cup shredded coconut
3-4 tablespoons maple syrup
2 teaspoons vanilla extract
2 tablespoons almond butter
1/2 cup chocolate or carob chips
Hefty pinch of cinnamon and nutmeg
*Optional: add a splash of almond milk if your dough isn't sticking together well. JUST A SPLASH! *Optional: mini-pinch sea salt if you're not using roasted salted cashews

Method:

Blend the cashews, oats, and coconut in a food processor until you've created a fine-ish powder.

Add the syrup, vanilla extract, and almond butter and blend again until it sticks together to form a dough. Add the splash of almond milk if it doesn't turn dough-y.

Add the chocolate chips and pulse briefly or mix in by hand.

Roll the dough into little balls and put them on a parchment lined cookie sheet, or in a pyrex food container. Allow to chill in the fridge for at least 3o minutes. Serve and enjoy!