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!"