Pumpkin Spice Latte

Pumpkin Spice Latte: "Pumpkin Spice Latte (Vegan, Gluten Free)

1. Make coffee (a pot, a cup, in whatever fashion and however you prefer making your coffee. The stronger the better)"

'via Blog this'

pumpkin cupcakes with cream cheese frosting — Eat, Live, Run

pumpkin cupcakes with cream cheese frosting — Eat, Live, Run: "Pumpkin Cupcakes with Cream Cheese Frosting

makes about 8 cupcakes

adapted from Bohemian Wedding Cake recipe

Print this recipe!"

'via Blog this'

Peach Cobbler for One (or two if you’re nice) — Joy the Baker

Peach Cobbler for One (or two if you’re nice) — Joy the Baker: "Peach Cobbler For One (or two if you’re nice)

Print this Recipe!"

Tuscan Kale Salad w/ Pecorino › shutterbean

Tuscan Kale Salad w/ Pecorino › shutterbean: "Tuscan Kale Salad with Pecorino
Print This Recipe
Makes 2 generous servings

(recipe slightly adapted from In the Kitchen with A Good Appetite by Melissa Clark)

1 bunch Tuscan Kale (aka black or lacinato)
1 thin slice country bread or 1/4 c. good, homemade coarse bread crumbs (leave in some thick bits!)
1 garlic clove
1/4 tsp. kosher salt, plus a pinch
1/4 c. finely grated Pecorino cheese, plus additional for garnish
3 Tbsp. extra-virgin olive oil, plus additional for garnish
freshly squeezed juice of 1 lemon
1/8 tsp. red pepper flakes
freshly ground black pepper to taste"

Quinoa Black Bean Mango Salad — Joy the Baker

Quinoa Black Bean Mango Salad — Joy the Baker: "Quinoa Black Bean Mango Salad
Print this Recipe!


1 cup uncooked quinoa
1/2 cup uncooked millet
1 ripe mango
1 (15 ounce) can black beans, rinsed
1/3 cup chopped scallions
Juice of 1 lemon
Olive oil
Salt and pepper to taste"

Butterscotch Meringue Bars | Tasty Kitchen Blog

Butterscotch Meringue Bars | Tasty Kitchen Blog: "Butterscotch Meringue Bars
"

walnut potato rolls with honey butter — Eat, Live, Run

walnut potato rolls with honey butter — Eat, Live, Run: "Walnut Potato Rolls with Honey Butter

Banana Pudding

Banana Pudding: "Banana Pudding

Recipe tweaked from A Sweet Spoonful

Print this recipe!

3 cups whole milk

3 egg yolks

1 cup sugar

1/4 cup + 1 tsp flour

Pinch of salt

1 tsp. vanilla

6 oz. vanilla wafers (about half of a box)

3 bananas

3/4 cup whipping cream (or more if you’d like!)

1/8 cup powdered sugar"

vegan blueberry almond tart — Eat, Live, Run

vegan blueberry almond tart — Eat, Live, Run: "Vegan Blueberry Almond Tart

adapted from Clean Food <—super duper cookbook…check it out!

serves 8"

Ganache-Filled Brown Sugar Bars « Dana Treat – Treat Yourself

Ganache-Filled Brown Sugar Bars « Dana Treat – Treat Yourself: "Ganache-Filled Brown Sugar Bars
Adapted from Food & Wine
Makes 32 bars (or more if you cut them smaller)
½ cup heavy cream
½ pound bittersweet chocolate, very finely chopped
1¾ cups all-purpose flour
¼ tsp. salt
2 sticks (½ pound) unsalted butter, at room temperature
1 2/3 cups packed dark brown sugar
2 large eggs, at room temperature
1½ tsp. pure vanilla extract"

simply breakfast

simply breakfast: "for crumble:
1/3 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup natural cane sugar
1/2 teaspoon sea salt
1/3 cup unsalted, melted butter

for filling:
1 tablespoon cornstarch
1/3 cup cane sugar
4 1/2 cups of any fruit/berry combo you like {i used rhubarb and
raspberries with a few dried cherries thrown in}
1/4 cup red wine {i used pinot noir}"

Fake Food Free: Baking With Coconut Oil: Chocolate Chip Cookies

Fake Food Free: Baking With Coconut Oil: Chocolate Chip Cookies: "Chocolate Chip Walnut Cookies

½ cup oat flour
½ cup whole white wheat pastry flour
½ tsp baking soda
½ tsp salt
½ cup virgin coconut oil
1 cup of cane sugar (lesser refined the better)
½ tsp vanilla
1 egg
½ cup semi-sweet chocolate chips or chopped dark chocolate
½ cup walnuts, chopped"

Shaved Fennel Salad Recipe - 101 Cookbooks

Shaved Fennel Salad Recipe - 101 Cookbooks: "Shaved Fennel Salad
If you're using a knife to prep here, do your best to slice things very, very thinly - not quite see through thin, but close

1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
2/3 cup / .5oz/ 15g loosely chopped fresh dill
1/3 cup / 80ml fresh lemon juice, plus more if needed
1/3 cup / 80ml extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula
Honey, if needed
1/2 cup / 2 oz/ 60g pine nuts, toasted (I used almonds)
1/3 cup / 2 oz / 60g / feta cheese, crumbled"

Vegan Sweet Potato and Black Bean Enchiladas, and a Spotlight on Iron - Wellsphere

Vegan Sweet Potato and Black Bean Enchiladas, and a Spotlight on Iron - Wellsphere: "Vegan Sweet Potato and Black Bean Enchiladas, and a Spotlight on Iron"

cold-brewed iced coffee | smitten kitchen

cold-brewed iced coffee | smitten kitchen: "Cold-Brewed Ice Coffee
Adapted from The New York Times

Yield: Two drinks

1/3 cup ground coffee (medium-coarse grind is best)
Milk (optional)

1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.

2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk."

Sweet Corn Hash and other Dad-friendly Foods — Joy the Baker

Sweet Corn Hash and other Dad-friendly Foods — Joy the Baker: "Sweet Corn Hash

serves 2

Print this Recipe!

1/2 to 1 pound potatoes, cut into chunks (as many as you and your guest would like to eat)

olive oil, salt, and pepper

1 small or 1/2 of a large onion, diced

2 fresh ears of sweet corn

1/4 cup chopped parsley

2 tablespoons butter

salt and pepper to taste"

green tea smoothies — Eat, Live, Run

green tea smoothies — Eat, Live, Run: "Green Tea Smoothies

serves 1-2

Print this recipe!

Ingredients:

1 frozen banana

1/2 large honeydew melon, cut into chunks

3/4 cup strong brewed green tea (use two tea bags and seep for ten minutes)

1 tsp honey

1/4 cup almond milk"

raw moroccan red salad

raw moroccan red salad: "Raw Moroccan Red Salad
by Diane Lofshult
Related:
Nutrition News: Recipes Nutrition/Healthy Eating
Client Share Save to Library
Food for Thought:
Who wants to cook on a sultry summer night? For those of you who did not

raise your hands, here is a quick salad that will draw applause from vegans

and meat eaters alike."

Hawaiian BBQ Pulled Chicken Sandwiches – Tasty Kitchen

Hawaiian BBQ Pulled Chicken Sandwiches – Tasty Kitchen: "Hawaiian BBQ Pulled Chicken Sandwiches
Added by myretrokitchen on April 8, 2011 in Main Courses, Slow Cooker"

Mediterranean Feast | Health-Bent

Mediterranean Feast | Health-Bent: "Meat Kabobs
1.5 lb. ground meat (we’ve used lamb, beef and buffalo with great success)
1 T ground cumin
1 T ground corriander
1 1/2 t ground cinnamon
1 1/2 t garlic powder
S & P"

GF Vegan Sweet Seed Crackers, Happy Father’s Day, Traveling or Staying Home, Garmin or Polar

GF Vegan Sweet Seed Crackers, Happy Father’s Day, Traveling or Staying Home, Garmin or Polar: "Averie’s GF Vegan Sweet Seed Crackers
1/3 C Chia Seeds
1/3 C Flax Seeds
1/3 C Sunflower Seeds
1/4 C Agave (or Honey, Maple Syrup, or combo)
1/4 Tsp Allspice (or use cinnamon only or pumpkin pie spice)
1+ Tsp Vanilla Extract
2-4 Tbsp Water if needed"

Primal Tex-Mex Tortillas and Taco Seasoning | Mark's Daily Apple

Primal Tex-Mex Tortillas and Taco Seasoning | Mark's Daily Apple: "Primal Tex-Mex Tortillas and Taco Seasoning"

The Food Lovers' Primal Palate: Carrot Cake

The Food Lovers' Primal Palate: Carrot Cake: "Carrot Cake"

Easter Menu: Smoked Salmon Casserole, Easter Bunny Carrots, Egg Cradles, & Tropical Macaroons | Everyday Paleo

Easter Menu: Smoked Salmon Casserole, Easter Bunny Carrots, Egg Cradles, & Tropical Macaroons | Everyday Paleo: "Tropical Macaroons



4 egg whites"

peanut butter sandwich bread — Eat, Live, Run

peanut butter sandwich bread — Eat, Live, Run: "Peanut Butter Sandwich Bread

makes 1 loaf

Print this recipe!

Ingredients:

3/4 cup chunky peanut butter

1/2 cup sugar

1 1/2 cups milk

2 cups flour

1 tsp cinnamon

1 tsp salt

1 T baking powder

Directions:

Preheat oven to 350 degrees and grease a loaf pan well.

Cream together the peanut butter and sugar until well combined. In another bowl, combine the flour, baking powder, salt and cinnamon. Set aside.

With the mixer running on low, slowly alternate between adding the milk and the dry ingredients. Mix until smooth.

Pour batter into greased loaf pan and bake for one hour. Let cool in pan for 10 minutes before turning out on a wire rack and cooling completely.

Time:

1 hr 15 minutes"

cajun sweet potato cakes — PALEOdISH

cajun sweet potato cakes — PALEOdISH: "Ingredients
3 large sweet potatoes (‘yams’) - peeled and shredded
coconut oil – to fry them in
4 shallots – thinly sliced
4 cloves of garlic – chopped
small handful of chopped fresh parsley
2 eggs – beaten
1/4 cup coconut flour
sea salt and ground pepper
cajun spice
Prep
take 3 large sweet potatoes. peel them and then use a hand grated or food processor to shred them finely
then chop up the shallots, garlic and parsley and add to the mix
next, take 2 large eggs and beat them lightly
then, add them to the mixture as well
finally, add the coconut flour to help bind everything together
wash hands and mix thoroughly with your hands
oh ya…flavour with sea salt, pepper and cajun spice (or can add other spices if you want)
make sure everything is fully mixed together and form thin patties/cakes
heat coconut/olive oil on medium heat on stovetop
once heated, add sweet potato cakes to the pan and cook for 6-8 mins or so on each side until golden brown
enjoy!"

mediterranean quinoa salad — Eat, Live, Run

mediterranean quinoa salad — Eat, Live, Run: "Mediterranean Quinoa Salad

serves 4

Print this recipe!

Ingredients:

1 cup dry quinoa

2 cups water

2 cups sliced grape tomatoes

1 cucumber, peeled and chopped

1/2 cup sliced kalamata olives

3/4 cup feta cheese

1 1/2 T extra virgin olive oil

1/2 lemon, juiced

1 tsp dry oregano

1 tsp salt

1/4 tsp black pepper

Directions:

Combine the water and quinoa in a medium sized pot and bring to a boil. Reduce heat to simmer and let cook for about 15 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork and set aside to cool.

In a large bowl, combine the sliced tomatoes, olives and cucumber. Add quinoa and spices and mix well. Drizzle olive oil and lemon juice on top and add feta cheese.

Toss everything together. Serve immediately or store in the fridge until serving."

Paleo Breakfast: Bacon and Strawberries?

Paleo Breakfast: Bacon and Strawberries?: "Ingredients

Bacon (nitrate free, organic, cream of the crop.. whatever you want to use): I use about 5-6 slices.
Bok Choy
Mushrooms
Strawberries: About 5 or 6.
What do I do?

Well avid blog reader, it’s really not that hard so don’t sweat it!

Throw some EVOO or coconut oil into a frying pan. Heat it up!
Slice up the bacon into small pieces – I cut them about 0.5 inches – and put it in the frying pan.
While the bacon is sizzling and making your home smell like sunshines and rainbows, start cutting up your strawberries. I dice mine up. Gets the mix effect just perfect.
Let the bacon come to a nice sizzle and your preferred cooking darkness and crispness. I like mine crispy. Especially with this dish.
In goes the bok choy and mushrooms. Stir it up, let it sizzle.
And onto your plate! Mix those badboys together! Voila!
Now EAT! And moan and groan at this beautiful breakfast of rainbows you are consuming!"

Decadent Chocolate “Larabar” Truffles

Decadent Chocolate “Larabar” Truffles: "Decadent Chocolate “Larabar” Truffles-Makes about 20 truffles

20 dates, pitted
1 cup of coconut flakes, fine
1/4 cup of coconut oil
Heaping 3/4 cup of walnuts, pecans, or nut of choice
2 ounces of unsweetened chocolate, finely chopped
1 teaspoon vanilla
A few dashes of unrefined salt
1) In a food processor, combine the pitted dates, coconut flakes, and coconut oil. Process until the mixture is finely ground.

2) Meanwhile, toast the nuts in a pan over medium heat, stirring to prevent burning, until lightly browned and toasted. Add the to food processor and process until the nuts are in very small pieces (some even completely ground)

3) In the warm pan, add the chocolate to melt. If you need a little more heat, put on the very lowest heat on the stove, just until melted to prevent burning. Scrape into the food processor and add the salt and vanilla. Process until well mixed.

4) Scrape into a bowl and place into the refrigerator until the mixture hardens enough to hold together into balls (about 30 minutes). Roll into balls and place on a plate or in a container and then harden completely in the refrigerator. Keep cool until you serve and enjoy!"

Sugar Free Mint Choc. Chip Ice Cream

Mint Chocolate Chip Ice Cream from Chocolate Covered Katie
(100% raw and sugar-free)

• 2 frozen bananas, as ripe as possible
• 2-3 drops pure peppermint extract
• scant 1/16th tsp salt
• 1/4 cup or more frozen spinach (I used 40g) (If you don’t like spinach, you can sub food coloring or omit completely.)
• scant 2T non-dairy milk (I used almond milk)
• chocolate chips or cacao nibs

Blend everything together in the Vita-Mix. (If you don’t have a high-powered blender, just add more liquid; it won’t be as ice-cream-like, but it’ll still taste good!)

Sun Dried Tomato Chicken Bake

Posted on March 9, 2011 by Sarah

Meat and Veggie Stuffed ACorn Squash

Meat & Veggie stuffed Acorn Squash

Gluten Free, Grain Free Cereal |

Gluten Free, Grain Free Cereal |: "Gluten Free, Grain Free Cereal
Posted on March 5, 2011 by Mari Stock
This cereal is so yummy! And very easy to make. Josh and I love to put fresh or frozen berries in a bowl sprinkle some of this cereal on top and poor coconut milk over it all. Yum! And when I need just a little sweet I either use raw honey or grade b maple syrup and drizzle just a little on top! So if you are missing cereal try this out!

You will need:

2 1/4 cups almond flour

4 tbsps. butter (softened)

2 eggs

1 tbsp. cinnamon

1/2 tbsp. pumpkin pie spice

1 tbsp. coconut flour

First preheat your oven to 350. Then in a large bowl add all the above ingredients. Next mix everything together, I use a fork, until well combined. Line a large baking sheet (bigger than 9×13 if you have it)with parchment paper. Place the mixture into the middle of your pan and press it out until it is about 1/4 inch thick. Cook for about 20 minutes. Mine was still a little soft in the middle so I pulled it out at 20 minutes let it cool and then broke it into pieces and placed it back in the oven for about 5 more minutes. That took care of it! You want it crunchy but not burnt of course! Just break it up into whatever size pieces you want. I store it in a baggy once it is completely cooled. So delicious!"

Cinnamon Sugar Pull-Apart Bread — Joy the Baker

Cinnamon Sugar Pull-Apart Bread — Joy the Baker: "Cinnamon Sugar Pull-Apart Bread

Makes: one 9×5x3-inch loaf

Recipe adapted from HungryGirlPorVida

Print this Recipe!

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned"

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.

Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9×5x3-inch loaf pan. Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.

Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.

Egg Cupcakes! | Everyday Paleo

Egg Cupcakes! | Everyday Paleo: "Egg Cupcakes

10 -12 eggs whisked well

1 green onion

2 zucchini

3 big handfuls of spinach

1/2 a jar of roasted red and yellow peppers

6-8 slices of COOKED bacon

sea salt and black pepper to taste

Preheat oven to 350 and grease with olive oil two muffin pans. Whisk all your eggs in a big bowl. In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT smooth (yuck…).  Add  this mixture to your eggs.  Throw your spinach into the processor and finely chop and also add to your eggs. Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes).  Bake for 20-25 minutes or until the eggs are set in the middle.  These are great to take on the go and I like mine with some sliced avocado and green salsa. "

Fast Shrimp | Everyday Paleo

Fast Shrimp | Everyday Paleo: "Fast Shrimp

1 lb Wild Caught Argentinian Red Shrimp or other shrimp of your choice (I found mine at Trader Joe’s in the freezer section, raw, tails removed and de-veined)

1 bag frozen roasted red bell peppers and onions from Trader Joes (or 1 bell pepper diced and 1/2 yellow onion diced)

4 big hand fulls of baby spinach leaves

2 tablespoons coconut oil

2 tablespoons coconut milk

1/2 tablespoon curry powder (or more to taste)

Sea salt and black pepper to taste

In a large skillet, heat the coconut oil over medium heat. Add the onions and bell peppers and cook until defrosted and sizzling if using the frozen or until the veggies become tender if using fresh. Add the shrimp and the spinach and cook for 3-4 minutes or until the shrimp curls up and is no longer opaque in the middle. Add the coconut milk and spices, mix well and serve!"

Chicken Dive-In | Everyday Paleo

Chicken Dive-In | Everyday Paleo: "Chicken Dive-In!

1.5 pounds boneless skinless chicken thighs, (or breasts)

4 cups broccoli florets, cut into bite size pieces

1 cup sliced mushrooms

1/2 cup onions, finely diced

1 cup canned coconut milk

½ teaspoon sea salt (more or less to taste)

1 teaspoon garlic powder

1 tablespoon curry powder

1 teaspoon smoked paprika

Sliced almonds

Pre heat oven to 350. Place the raw chicken in a pan, sprinkle with sea salt and pepper to taste, and add enough water just to cover it. Bring to a boil and simmer for 12-15 minutes for thighs and closer to 20 minutes for breasts. Remove the chicken from the water with tongs and set aside. Add the broccoli to the same water and simmer for 3-4 minutes. Drain the broccoli but save the broth for later – now you have some awesome chicken broth to add to recipes or to make a soup! Cut the chicken into bite size pieces and place in a large mixing bowl. Add the broccoli, mushrooms, onions, coconut milk, and spices and mix well. Spread into a 9×11 glass baking dish and sprinkle the top with sliced almonds. Bake in your pre-heated oven for 30 minutes. Serves 5."

Raw Thin Mint Brownies

Raw Thin Mint Brownies: "Raw Thin-Mint Brownies

1 c walnuts (120g)
1 and 1/3 cups pitted dates (230 grams) (If you want a sweeter result, up the proportion of dates.) (If unsure what dates to use, see fudge baby FAQ post)
1 tsp vanilla extract
3-6 tablespoons cocoa powder, depending on how chocolatey you want the balls to be (I used 5T)
Pure peppermint extract, as desired (Start with less; you can always add more.)
Optional: for even more chocolate flavor, add chocolate chips. Or add cacao nibs.
Optional: tiny dash of salt
Directions:
1. Chop/blend all the ingredients, using a food processor, Magic Bullet, etc. (No need to blend the dates first; I just blend everything all at once.)
2. Form into brownies… that is, if you don’t eat it all first!"

Mexican Mole My Way | Everyday Paleo

Mexican Mole My Way | Everyday Paleo: "Mexican Mole My Way

1 red onion diced

6-8 garlic cloves, smashed with flat side of your knife blade

7 raw almonds, soaked in water for 30 minutes

2 tablespoons coconut oil

1 14.5 oz can diced tomatoes

The juice from 1 orange

1 cup chicken broth

2 tablespoons unsweetened cocoa powder

1 tablespoon ground cumin

¼ teaspoon ground nutmeg

2 tablespoons dried oregano

A big pinch of saffron threads

A small pinch of ground cloves

1 teaspoon smoked paprika

¼ teaspoon cayenne pepper

1 tablespoon raw organic honey (optional)

2 pounds boneless skinless chicken breasts or thighs

In a soup pot, saute the onion and garlic in coconut oil for 5-7 or until the onions start to carmalize. Add the tomatoes, chicken broth and orange juice and bring to a simmer. Add all the dry spices and the honey, mix well and simmer for 5 minutes. Add the sauce to a blender or food processor along with the almonds and blend until smooth. Add the chicken pieces to the pot, pour the mole sauce over and cook for 20 minutes. We ate ours with shredded cabbage, avocado chunks, lime wedges and some hot sauce along with a side of kale sauted in grass fed butter. Serves 5."

Sausage N’ Cabbage “Noodles” with Fried Apples | Everyday Paleo

Sausage N’ Cabbage “Noodles” with Fried Apples | Everyday Paleo: "Sausage N’ Cabbage “Noodles”

1 lb mild Italian pork sausage or other ground meat of your choice

1 red onion, thinly sliced

½ head or 5 cups thinly sliced green cabbage

2 tablespoons grass fed butter (or ghee, or coconut oil)

½ teaspoon caraway seeds

½ teaspoon paprika

Fresh ground black pepper and sea salt to taste

In a large skillet brown the sausage. Once the sausage is fully cooked, remove it from the pan and set aside. Add the butter to the same pan with the sausage drippings and add the onions and cook for about 5 minutes or until the onions start to brown a bit. Add the cabbage and cook for another 7-10 minutes or until the cabbage is soft and “noodle-y.” Add the sausage back to the pan, add the spices, mix well and serve! Serves 4."

Fried Apples

3-4 small organic apples, thinly sliced (about 3 cups)

2 tablespoons coconut oil

¼ cup raisins

½ tablespoon cinnamon

2 tablespoons canned full fat coconut milk

In a medium sized saute pan, heat the coconut oil over medium heat. Add the apples and saute for about 5 minutes or until they start to soften. Add the raisins and cook for 2-3 more minutes. Add the cinnamon, mix well and add the coconut milk. Stir the coconut milk in with the apples just until warm and serve. Serves 4.

Lemon Date Energy Bars › shutterbean

Lemon Date Energy Bars › shutterbean: "Lemon Date Energy Bars
Print This Recipe
(makes 8-16 depending how how small you cut them!)

1 1lb. pitted dates
1 cup almonds
1/2 cup cashews
1 tablespoon lemon zest (zest of 1 lemon)
2 tablespoons lemon juice
1 1/2 teaspoons lemon oil extract
In a food processor mix pitted dates, almonds, cashews & lemon zest until a thick paste forms. Add in the lemon juice & lemon oil extract and pulse a few times to combine. (If you want a few bigger chunks of nuts in your bars, pulse the nuts first and set some aside. Then incorporate the chunks into the final mixture)

Take the the bar mixture and press into a parchment lined 8- inch brownie pan, cover and refrigerate for 2-3 hours. Cut the bars into smaller rectangles (or any size you prefer). Wrap them up in plastic wrap. Foil is kinda tricky- it sticks to the bar too much. Keep the bars covered, in the fridge for up to a week."

Andy Deas’ Coconut/Apple Pudding « Primal Bodybuilding

Andy Deas’ Coconut/Apple Pudding « Primal Bodybuilding: "Coconut/Apple Pudding:

1 Can Coconut Milk
2-4 tbsp Coconut Oil (added as a thickener)
3 Apples – Skinned + Chopped (preferably organic – whatever kind you like)
Cinnamon to taste, I suggest using quite a bit
Place all ingredients in a pot and cook until apples are softened. Pour straight into blender/food processor and blend until smooth. Refrigerate until solid-ish, probably about a day, then ENJOY!"

Caldo De Pollo | Everyday Paleo

Caldo De Pollo | Everyday Paleo: "Caldo De Pollo

1 chicken carcass (place in a large soup pot and add enough water to cover, bring to a boil and simmer for 2 hours or until all the meat has fallen off the bone. Pick out the bones and discard. Add another 4-6 cups of water to bring back to a soup-like consistency)

5 carrots, diced

1 red onion, diced

1 14.5oz can diced tomatoes

1 cup Salsa Verde (I like the Trader Joe’s brand)

1/2 tablespoon garlic powder

1 tablespoon cumin

1 tablespoon dried oregano

1 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

Sea salt and black pepper to taste

After you have removed all the bones from the soup pot, add 4-6 more cups of water if needed back to the pot to bring to a soup like consistency. Add all remaining ingredients, mix well and simmer for another 30-45 minutes. Taste and add more seasoning if desired. If you like it spicier kick up the cayenne pepper and cumin!! Top with diced avocado and cilantro!"

Stevia Winners and Carob Coconut Blobs Recipe

Stevia Winners and Carob Coconut Blobs Recipe: "Carob Coconut “Blobs”"

Chicken Dive In! | Everyday Paleo

Chicken Dive In! | Everyday Paleo: "Chicken Dive-In!

1.5 pounds boneless skinless chicken thighs, (or breasts)

4 cups broccoli florets, cut into bite size pieces

1 cup sliced mushrooms

1/2 cup onions, finely diced

1 cup canned coconut milk

½ teaspoon sea salt (more or less to taste)

1 teaspoon garlic powder

1 tablespoon curry powder

1 teaspoon smoked paprika

Sliced almonds

Pre heat oven to 350. Place the raw chicken in a pan, sprinkle with sea salt and pepper to taste, and add enough water just to cover it. Bring to a boil and simmer for 12-15 minutes for thighs and closer to 20 minutes for breasts. Remove the chicken from the water with tongs and set aside. Add the broccoli to the same water and simmer for 3-4 minutes. Drain the broccoli but save the broth for later – now you have some awesome chicken broth to add to recipes or to make a soup! Cut the chicken into bite size pieces and place in a large mixing bowl. Add the broccoli, mushrooms, onions, coconut milk, and spices and mix well. Spread into a 9×11 glass baking dish and sprinkle the top with sliced almonds. Bake in your pre-heated oven for 30 minutes. Serves 5."

Flourless Cookie Dough & Green Fries | Heather Eats Almond Butter

Flourless Cookie Dough & Green Fries | Heather Eats Almond Butter: "Ingredients:

1 can chickpeas, drained and rinsed

2 heaping spoonfuls of nut butter (I used peanut)

2 TBSP nutritional yeast

12 drops NuNaturals vanilla stevia

1 tsp vanilla

pinch of salt (good call Christin!)

1/4 cup dark chocolate chips

Nut milk (I used HEABified coconut milk)

Directions:

Combine all ingredients except for nut milk and chocolate chips in food processor or blender. Slowly drizzle in nut milk until hummus reaches desired consistency. Transfer to a bowl and stir in chocolate chips. I LOVE this recipe – the nutritional yeast gives it that gritty cookie dough texture. Heavenly!"

Chicken chili soup… | Everyday Paleo

Chicken chili soup… | Everyday Paleo: "Chicken Chili Soup

3 cups chicken breast, cooked and chopped (I used leftover grilled chicken breast)

1 onion, diced

4 garlic cloves, minced

1 jalapeno or Fresno pepper, seeds removed and finely diced

2 – 4 oz cans of diced green chilis

4 cups chicken broth

2 tbsps olive oil

2 tsps ground cumin

1 tablespoon dried oregano

1/4 teaspoon cayenne pepper

Black pepper to taste

Fresh cilantro, diced

Avocado, diced

In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender. Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper. Stir together and add the chicken broth. Bring to a boil, turn down to medium low, and simmer for 10 minutes. Add the chicken and cook for another 5 minutes. Serve with fresh cilantro and avocado."

Chicken Jicama Slaw…. | Everyday Paleo

Chicken Jicama Slaw…. | Everyday Paleo: "Chicken Jicama Slaw

3 cups cooked chicken, diced (we used a rotisserie chicken)

2 cups broccoli slaw

½ cup cucumber, diced

1/2 small red onion, finely diced

1 cup diced jicama

½ cup paleo mayo

1 tablespoon balsamic vinegar

1 tsp paprika

½ tsp chili powder

pinch of cayenne pepper

Mix all ingredients together and enjoy! Serves 4 adults. We ate our salad with a butternut squash cooked in the pressure cooker for 10 minutes."

Chile Verde | Everyday Paleo

Chile Verde | Everyday Paleo: "Everyday Paleo Chili Verde

2.5 lb pork shoulder roast, cut into ½ inch cubes

2 lbs tomatillos

2 cups chicken stock

2 tablespoons coconut oil

1 yellow onion, diced

4 garlic cloves, minced

1 bunch cilantro

Juice from 1 lime

1 jalapeno

1 tablespoon cumin

½ teaspoon smoked paprika

½ teaspoon black pepper

Sea salt to taste"

Cut pork roast into ½ inch cubes. Heat the coconut oil over medium high in a large soup pot and add the pork once the oil is hot enough that it sizzles when you add a piece of meat. Brown the pork pieces for 4-5 minutes and remove the pork from the pan with a slotted spoon and set aside. Add the onions and garlic to the oil and pork drippings and sauté for 7-10 min or until the onions start to brown. Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well (it will be kind of pasty). Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan. Add the pork back to the soup pot into the liquid and bring to a boil. Turn down to low. While the meat simmers, peel and wash the tomatillos. Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes). Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth. Add to the pork in the soup pot and simmer for 2 to 2 ½ hours or until the pork is fall apart tender. The sauce will reduce down and become thicker over the course of the cooking process. Serve with sliced avocado and cilantro for garnish.

Paleo Perfectly: Paleo Chinese Orange Chicken

Paleo Perfectly: Paleo Chinese Orange Chicken: "Paleo Chinese Orange Chicken

Sauce
1/2 cup water
3/4 cup orange juice
1/3 cup cider vinegar
3 tbsp coconut aminos
1 tbsp orange zest
1 tbsp honey
2-3 tsp fresh ginger, minced
4 cloves garlic, minced
2 tsp dried minced onion (can also sub some green onion here)
pinch of red pepper flakes (add more if you like some heat)
1.5 tbsp arrowroot powder

coconut oil
1-1.5 lbs chicken breast, cut into cubes
1/4 tsp sea salt
3 tbsp arrowroot

Mix together sauce ingredients in a large bowl. Toss chicken with sea salt and arrowroot. Heat coconut oil in large skillet over medium to medium high heat. Add chicken. Stir regularly until cooked throughout. Add sauce and stir frequently. Cook about 10 minutes, or until it thickens. Serve and enjoy!"

Scrumptious Slow Cooker Chicken | Everyday Paleo

Scrumptious Slow Cooker Chicken | Everyday Paleo: "Scrumptious Slow Cooker Chicken

2.5 lbs boneless, skinless chicken thighs

3 parsnips

3 carrots

4 celery stalks

1 red onion

10-12 whole garlic cloves

¼ cup coconut oil

1 cup chicken broth

1 tablespoon dried thyme

1 tablespoon rubbed sage

Sea salt and black pepper to taste

Cut the parsnips, carrots, celery, and onion into large chunks making sure that the carrots and parsnips are cut roughly the same size for even cooking. Place the chicken in the crockpot and sprinkle with sea salt and black pepper. On top of the chicken layer the onions and whole garlic cloves followed by the parsnips, carrots, and celery. In a glass measuring cup mix together the chicken broth, coconut oil, thyme and sage (it helps to melt the coconut oil first in the microwave). Pour this mixture evenly over the chicken and veggies and cook on high for 5 hours or low for 7."

Snobby Joes | Post Punk Kitchen | Vegan Baking & Vegan Cooking

Snobby Joes | Post Punk Kitchen | Vegan Baking & Vegan Cooking:

"1 cup uncooked green lentils
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard

4 to 6 kaiser rolls or sesame buns (optional – for serving)

Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.

Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait."

Mexican Meatball Stew Recipe

Mexican Meatball Stew Recipe: "ingredients
2 14.5-ounce cans Mexican-style stewed tomatoes, undrained
2 12-ounce packages (24 total) frozen cooked Italian-style turkey meatballs, thawed
1 15-ounce can black beans, rinsed and drained
1 14-ounce can seasoned chicken broth with roasted garlic
1 10-ounce package frozen whole kernel corn, thawed
Fresh oregano (optional)
directions
1. In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. If desired, garnish each serving with oregano."

Pesto Meatball Stew Recipe

Pesto Meatball Stew Recipe: "ingredients
2 14.5-ounce cans Italian-style stewed tomatoes, undrained
1 16-ounce package (32) frozen cooked Italian-style meatballs, thawed
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup water
1/4 cup basil pesto
1/2 cup finely shredded Parmesan cheese (2 ounces)
directions
1. In a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, the water, and pesto.

2. Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2 1/2 to 3 1/2 hours. Sprinkle each serving with cheese."

Paleo Macaroons

CFSCC presents: EAT THIS!: Paleo Macaroons: "Recipe:
6 egg whites
1/4 tsp. sea salt
3/4 C Honey (preferably organic, local honey)
1 T almond extract
3 C unsweetened shredded coconut

Preheat oven to 350 degrees. In a mixing bowl, whisk egg whites and salt until stiff peaks form. Fold in honey, almond extract and shredded coconut. Form macaroons into small balls (or spell something fun)... Bake on a lined cookie sheet for 12-15 minutes (or until lightly browned around the edges).
Serve... and make someone smile! Enjoy..."

Pumpkin Paleo Pecan Pancakes

CFSCC presents: EAT THIS!: Pumpkin Paleo Pecan Pancakes: "Recipe:
1/2 C pumpkin puree, organic, unsweetened
1/2 C almond butter
1/4 C chopped pecans, toasted
2 eggs
2 T honey
1 T vanilla
1 tsp. cinnamon
1/4 tsp. fresh ground nutmeg

Preheat a nonstick griddle to 400 degrees. Combine all ingredients and mix well. Pour onto hot griddle (desired pancake size). Let them cook for about 2-3 minutes (you'll see the pancakes start to bubble and cook on the edges when they're ready to flip). Flip and cook a couple more minutes. Top with your favorite all-fruit preserve or enjoy them just the way they are! This recipe makes about 4, 4-inch pancakes! A nice finale to a wonderful holiday! Happy New Year!!!"

Nut-Stuffed Delicata Squash › shutterbean

Nut-Stuffed Delicata Squash › shutterbean: "Nut-Stuffed Delicata Squash
Print This Recipe
(recipe adapted from Sunset Magazine)

3 tablespoons butter
1 1/2 medium onions finely chopped
3 cloves garlic, minced
1 teaspoon salt
pepper
2 tablespoons fresh sage, chopped
1/3 cup almonds, chopped
1/3 cup pecans, chopped
1/3 cup cashews, chopped
1/3 cup plain greek yogurt
2 eggs, lightly beaten
1/2 cup shredded Parmesan cheese
2 delicata squash, halved lengthwise (about 2 lbs.)
splash olive oil (optional topping)
Preheat oven to 350 degrees F. Melt butter in a medium fry pan on medium high. Add the onions & garlic and cook until softened. Add the sage and cook for 1 minute. Set aside, and add nuts to the pan. In a medium bowl, lightly beat the eggs and combine them with the cheese and yogurt. Stir in 1 teaspoon of salt & sprinkle with pepper. Add the nuts to the mixture and fill each of the halves of squash. Bake in the oven for 45 minutes. The squash should be soft when tested with a knife. Top with some sprinkles of cheese and a splash of olive oil."

Mediterranean Chicken Balls!

Girl Gone Primal: Recipe: Mediterranean Chicken Balls!: "Ingredients (four servings):

500g ground chicken
3 or 4 eggs
5 spring onions
1/2 red capsicum (bell pepper)
1 tomato
10 asparagus spears
1 cup shredded cabbage
Optional: fennel (out of season here), bacon, a handful of basil, thyme, or lemon sage, a splash of lime juice, paprika, salt & pepper as desired."

Whole Wheat Molasses Bread — Joy the Baker

Whole Wheat Molasses Bread — Joy the Baker: "Whole Wheat Molasses Bread

makes one 8×4 or 9×5-inch loaf

recipe from the New York Times

Print this Recipe!

1 2/3 cups buttermilk or plain yogurt

2 1/2 cups whole wheat flour

1/2 cup cornmeal

1 teaspoon salt

1 teaspoon baking soda

1/2 cup molasses"

Place a rack in the center of the oven and preheat oven to 325 degrees F. Grease and flour an 8×4 or 9×5-inch loaf pan. Non-stick baking spray works well too.

In a large bowl, whisk together flour, cornmeal, salt and baking soda.

In a small bowl whisk together buttermilk or yogurt and molasses.

Pour the wet ingredients into the dry ingredients and fold to combine. The batter will be slightly thick, but not dry. Spoon batter into prepared pan and place in the oven. Bake loaf for 45 minutes to an hour. Depending on how evenly your oven bakes, you might want to rotate the loaf in the middle of baking. Be careful though. Don’t manhandle it too hard or it might deflate.

When a skewer inserted in the center of the loaf comes out clean, remove the loaf from the oven and allow to cool for 20 minutes in the loaf pan. Run a butter knife along the sides of the pan and carefully invert onto a wire rack.

Loaf will keep, well wrapped at room temperature for up to 4 days.

Channa Masala

What’s Cooking Tonight — Eat, Live, Run: "Channa Masala

Serves 4

2 15 ounce cans chickpeas, drained and rinsed
2 garlic cloves, smashed and chopped
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 inch knob ginger, peeled and chopped
1 15 ounce can diced tomatoes
3 tbsp tomato paste
1/2 lemon
1 tbsp coriander
1 tsp cumin
1/2 tsp sea salt
1 tsp garam masala
1/4-1/2 tsp cayenne pepper
1 tsp tumeric
2 tbsp butter
In a large cast iron skillet, heat the butter. Once melted, add the onions and cook for about 15 minutes on medium low heat, or until golden brown.
Once the onions have caramelized, add the garlic, ginger and jalapeno and stir well. Cook for about two minutes or until it starts to smell like heaven on earth.
Add the tomato paste and pince, using above photos as an example. This is very important and if you don’t do it right your dish is pretty much doomed. No pressure.
Add the coriander, cumin, cayenne and tumeric and stir well. Then add the diced tomatoes, chickpeas and garam masala.
Cook for about five minutes or until the chickpeas have heated through. Finish with a squeeze of lemon and top with plain yogurt and cilantro if desired!"