Paleo No Bake Cookies

With the holidays rapidly approaching, cookie recipes are in high demand. Here is an easy yummy one that can be modified to your tastes. Feel free to get creative with dried fruits and nuts. Or keep it simple with chocolate and almond. These are addictive.




Paleo No Bake Cookies

1 1/2 cup sliced almonds (feel free to mix and match nuts, coconut and fruits here)
1/2 cup dark chocolate chips
Splash of vanilla extract
1/4 cup coconut milk
1 tbsp maple syrup/honey
1 tbsp unsweetened cocoa powder
3 tbsp ghee/grassfed butter/coconut oil

Line cookie sheet with parchment. In large bowl combine almonds, chocolate chips and vanilla. In sauce Pam combine coconut milk, maple syrup, cocoa, and ghee. Heat over medium heat until begins to simmer. Pour over almond chocolate chip mixture and stir to combine. Drop spoonfuls of mixture on to parchment lined cookie sheet. Chill in the fridge. Serve and enjoy!

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Paleo Gingerbread Pancakes

I love the warm cozy feeling that gingerbread flavors give you. These delicious pancakes are a yummy treat that go perfectly with the holiday season.



Paleo Gingerbread Pancakes

6 eggs
2 tbsp vanilla extract
2 tbsp maple syrup/yacon/molasses
3/4 cup water
3 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1 tbsp cinnamon
2 tsp ginger
1 tsp nutmeg
1/2 tsp cloves

In large bowl combine eggs, vanilla, syrup, and water. Mix well. Add remaining ingredients and stir until well combined. On a preheated lightly greased skillet cook batter in small silver dollar size. Serve and enjoy!!


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Paleo Monkey Bread

Traditional monkey bread is made from canned biscuits...ew! This homemade version is a great breakfast treat for the holidays. Or it can function as a yummy dessert. I made my bread in a 9x11 pan but feel free to try any pan you want. Muffin tins could even be fun. I also only used a little bit of ghee. You can feel free to double or triple that for extra goo!





Paleo Monkey Bread

4 cups almond flour
3/4 tsp sea salt
3/4 tsp baking soda
1/4 cup + 2 tbsp oil (I used almond)
1/4 cup + 2 tbsp maple syrup
3 eggs
1 1/2 tsp lemon juice
1/4 maple sugar
1 tbsp cinnamon
3 tbsp ghee (melted)

Preheat oven to 350 degrees. In large bowl mix almond flour, salt and baking soda. In small bowl mix oil, maple syrup, eggs and lemon juice. Combine wet and dry until well combined. In small bowl mix maple sugar and cinnamon. Drop teaspoon sized balls of batter into the maple sugar mixture. Roll, then place coated batter ball into a greased pan. Once all of the batter is rolled, pour melted ghee over the balls. Bake for 30-40 minutes or until done (baking time will vary based on pan). Serve and enjoy!!


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Paleo banana muffins with streusel topping

I decided tonight that plain old vanilla muffins just wouldn't do tonight. I took two recipes from Elana Amsterdam's almond flour cookbook and created these tasty little treats. These are very low in sugar and extremely yummy. I made my topping with sliced almonds, but use whatever nuts suit your fancy. I think walnuts or pecans would be very tasty options. Happy baking!




Paleo Banana Muffins with Cinnamon Streusel Topping

Muffin batter
5 very ripe bananas
3 eggs
2 tbsp oil (I used almond)
3 cups almond flour
1 1/2 tsp baking soda
1/4 tsp sea salt

Streusel topping
2 tbsp cinnamon
2 tbsp melted ghee or coconut oil
1/4 cup maple syrup
1/2-3/4 nut pieces

Preheat oven to 350 degrees. Line 18 muffin cups with paper liners. In large bowl mash or beat banana until well puréed. Add eggs and oil and mix well to combine. Add almond flour, baking soda and salt. Mix until just combined. Scoop batter into lined muffin cups. In small bowl combine all streusel topping ingredients. Top each muffin with about 1 teaspoon of streusel. Bake in oven for 30-35 minutes. Cool for 10-15 minutes in the pan then remove. Serve and enjoy!!

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Paleo Sloppy Joes in Roasted Acorn Squash

I love roasted acorn squash. We usually just roast it with a touch of ghee and a drizzle of maple syrup. For this dish I skipped the maple and filled it with a delicious meat mixture. This sloppy joe recipe reminds me of my childhood. It's definitely paleo comfort food. You may notice that the base of the sauce is my ketchup recipe, so if you have some premise you can use that. This is a large portion meal. You can always freeze the meat mixture and save it for an "I don't want to cook" kind of day.  Be sure to plan ahead and use a very large pan, I use my cuisinart electric skillet, or you can always make a smaller portion.   I'd recommend 1/2-1 acorn squash per person.




Paleo Sloppy Joe in Roasted Acorn Squash

2-4 acorn squash, halved lengthwise, seeds removed
3 lbs ground meat (bison, beef, chicken, turkey, pork, ect)
Ghee, coconut oil, or olive oil
1/2 bag of baby carrots, coarsely chopped (or minced for picky eaters)
2 large onions, minced
15 oz can tomato sauce
6 oz can tomato paste
4 tbsp cider vinegar
2 tsp garlic powder
1 tsp onion powder
Pinch of cloves
1/4 tsp all spice
2 tbsp honey (optional)
3 tsp sea salt
1 tsp paprika
1/2 tsp black pepper
1/2 tsp dry mustard
1/4-1 tsp chili powder (depending on personal tastes)
1 tbsp balsamic vinegar
1 tbsp coconut aminos

Preheat oven to 350 degrees. Place squash on roasting pan. Lightly coat flesh of squash with ghee or oil of choice. Place squash in oven and roast for 45-60 minutes. In large skillet over medium heat, heat ghee or oil. Add ground meat, after about halfway browned add onions and carrots. Sauté until brown, breaking up meat clumps as you stir. Add tomato sauce and paste. Stir to combine. Add all remaining ingredients and stir to combine. Allow to simmer over low heat for 10-20 minutes, or until squash is ready. Scoop hearty portions of meat mixture into squash. Serve and enjoy!!



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Paleo Pork Chop with Apple Cider Jus, Apricot Preserves and Bacon Crumbles

Ok so I'm back to the blogging world after my baby having hiatus. My littlest man was born unexpectedly early due to a placental abruption at 36 weeks 2 days. Thankfully we both are healthy and doing well now over a month later. Now that I'm over a month passed my c-section I'm feeling pretty good and enjoying getting back in the kitchen provided my littlest let's me. :).

On a recent trip to Disney I got inspired for this fabulous recipe. It turned out so well that my hubby had his first ever second pork chop (he is not a pork fan). So if it can win over a non pork person then any person with a slight affinity toward pork will love it! It's an easy recipe to make and really takes only about an hour total to prep and cook. I highly recommend serving this along side juilliened carrots or sweet potatoes that have been roasted in the oven until browned.




Paleo Pork Chop with Apple Cider Jus, Apricot Preserves and Bacon Crumbles

6 rib cut pork chops
Sea salt
Pepper
Poultry seasoning
Onion powder
Ghee/coconut oil
1 cup dried apricots, chopped
1/2 cup juice (white grape or apple works well)
1 cup apple cider
3 tbsp apple cider vinegar
4-6 strips of bacon, cooked crispy and crumbled

Preheat oven to 375 degrees. In large skillet, heat ghee over medium high heat. Season pork chops with salt, pepper, poultry seasoning, and onion powder. Place chops into skillet and brown on both sides. While chops are browning, place apricots and juice into small sauce pan. Heat over medium low heat until all of the juice is absorbed or mixture is about the texture of preserves. Remove chops from skillet and place in roasting pan. Cook in oven until chops hit 160 degree internal temperature. Keep skillet on the fire. Add apple cider and deglaze pan (scrape all of the yummy brown parts off of the pan). Add cider vinegar. Stir and simmer until thickens to a nice syrup. Add salt and pepper to taste. To serve plate a pork chop. Top with bacon crumbles, drizzle with cider jus and top with a couple tablespoons of the apricot mixture. Serve and enjoy! Yum!

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Paleo Chinese Honey Chicken

So as my pregnancy progresses, my blog posts become less frequent. I'm 36 weeks today so you can imagine how unmotivated and tired I am. I can however say with the utmost confidence that a paleo pregnancy is the best pregnancy you are ever going to get! So now onward to the recipe. My hubby loves Chinese food and my boys enjoy it quite a bit too. We do allow the occasional gluten free splurge at Pei Wei, but I know that's not the best option. So here is another recipe to help soothe your Chinese take out cravings.




Paleo Chinese Honey Chicken

6 boneless skinless chicken breasts, cubed
Coconut oil
Salt & pepper

Sauce ingredients
3 tbsp sesame oil (or other nut oil)
2 tbsp freshly grated ginger
9 cloves of garlic, minced
1/4 cup + 2 tbsp honey
1 tbsp cider vinegar
1 tbsp coconut aminos
1/2 cup water
2 tsp arrowroot mixed with 1.5 tbsp water

In large skillet heat coconut oil. Add chicken and season with salt and pepper. Cook until chicken is cooked through. Remove chicken and set aside. Add sesame oil to skillet. Add ginger and garlic. Sauté 1-2 minutes. Add all remaining ingredients, except arrowroot mixture. Stir and bring to a boil. Add arrowroot mixture and cook until sauce begins to thicken. Add chicken to pan. Toss to coat and warm. Serve and enjoy!!

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