Paleo Coconut Crack Balls

28 Jul

Thanks to my obsession with using Google to find amazing recipes, I found these amazing little treats on the awesome blog Conscious Eatery.  I’ve only made them once but am going to make them again tonight to cure the insane sweet tooth I’ve had for the last couple weeks.  They’re (once again) super easy and totally bitchin’!

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Ingredients:

  • 1 cup organic, unsweetened, shredded coconut
  • 1/4 cup all natural maple syrup (or raw honey melted)
  • 2 tablespoon coconut oil, softened
  • 1/2 teaspoon vanilla extract
  • dash sea salt

Instructions:

  • Combine all ingredients in a blender and process until well mixed and the mixture sticks together. If the mixture is too gooey to form into balls, stick it in the fridge for a little while.
  • Form into balls and chill in the fridge for at least an hour
  • Recipe makes about 12 balls
  • Enjoy!

NOTE:  I have also made these adding a 1/4 cup of dairy & soy free chocolate chips and a tablespoon of almond butter and they’re delicious!

Paleo Italian Style Coleslaw

28 Jul

Okay guys, ready for the easiest coleslaw recipe ever?  This is perfect to bring to those summer cookouts and BBQs as a way to eat healthy but still enjoy those summer favorites!  Best of all, it’s only 5 ingredients and I make mine in the tupperware container I bring with me!

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Ingredients:

  • 1/2 cup red wine vinegar
  • about 1/4 cup olive oil
  • 1 bag shredded cabbage & carrot (it’s pre-made coleslaw,  you can shred your own if you want but I’m going for easy)
  • Black pepper
  • garlic salt

Instructions:

Okay, ready for this.  Grab a big bowl, mix all your ingredients together and put in the fridge to chill it until you’re ready to eat.  Yup, that’s it!  Use as much or as little garlic salt and black pepper as you like.  This is easy and super delicious!

Enjoy!

Easy Paleo Guacamole

15 Jul

Aside from my Honey Mustard, this guacamole recipe is the easiest recipe I’ve made!  I got this quick and delicious idea from my little sister’s boyfriend who makes it at all of our cookouts.  Since I don’t eat tortilla chips anymore, I make this more as a dipping sauce for fish or chicken or I dip baby carrots in it.  It’s so yummy, I could just eat it with a spoon!

The measurements for this are based on my personal preference and making enough for just me.  You can make it for a party, just increase the amount of everything. If you aren’t sure how to cut and pit an avocado, here’s a short video to walk you through it.

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Ingredients:

  • 1 ripe avocado
  • juice of 1 lime
  • fresh cilantro (amount is based on preference, I use a handful or so)
  • sea salt

Instructions:

  • Cut avocado and scoop into a bowl
  • Use 2 tablespoons to mash the avocado halves (I leave mine a little chunky but you can make it whatever consistency you prefer)
  • Finely chop the fresh cilantro and add to the avocado
  • Add the fresh squeezed lime juice
  • Finally, add the sea salt.  I use about 1/2-1 teaspoon but again use how much you like
  • ENJOY!

Lemon Brussel Sprouts

13 Jul

Lemon Brussel Sprouts

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Ingredients:

  • Brussel Sprouts (I used 1 container)
  • Bacon (about ½ a pound)
  • Juice from fresh lemon (this recipe I used 2 lemons)
  • Black pepper
  • Garlic powder

Instructions:

  • First cut your brussel sprouts in half and remove the gross looking stem kind of things from the bottom (I’m no chef sorry I don’t know the technical terms).
  • Boil (or steam) the brussel sprouts for about 10-15 minutes to partially cook them.  They should be semi fork tender when they’re cooked enough (not too hard, not too soft).
  • Drain them, put them in a bowl and add the juice of one lemon and a little black pepper.
  • Toss by hand to make sure they’re all coated with lemon.
  • While the brussel sprouts are boiling (or steaming) take your raw bacon, slice it in half (the long way) then cut into (about 1 inch) pieces and put in a hot skillet.
  • Sprinkle a little black pepper and garlic powder on top and cook to your preference; I like my bacon crispy so I let it cook for a while.
  • Once the bacon is mostly cooked, add the partially cooked and coated with lemon juice brussel sprouts.
  • Cook until the sprouts start to brown/caramelize a little bit (or a lot depending on what you prefer).
  • Put the finished bacon and brussel sprouts back into the bowl and pour the juice of the 2nd lemon over the top, mix it up
  • ENJOY!

Coconut Crusted Chicken

13 Jul

Coconut Crusted Chicken

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Ingredients:

  • Small boneless skinless chicken breasts (keep portion size smaller, if they’re too big cut the piece in half, make extra and eat it tomorrow)
  • Organic unsweetened coconut flakes
  • Sea Salt
  • Black Pepper
  • Garlic Powder
  • Egg (I used 1 for 3 pieces of chicken)
  • Coconut Oil

Instructions:

  • Mix coconut flakes, sea salt, black pepper and garlic powder together in a bowl (I use a good amount of garlic powder because I love it, if you aren’t a fan feel free to not use it.  If you prefer a different spice, throw a little of that in the mixture)
  • In a separate bowl, crack open the eggs and use a whisk or fork to blend it.
  • Heat a skillet on a medium heat and coat the pan with coconut oil (maybe a tablespoon or so depending again on the size of the pan and how much chicken you’re cooking)
  • Dip the chicken in the egg bowl then in the coconut flake mixture.
  • Once the pan is heated, put the chicken in the pan and let ‘em cook until both sides are golden brown.
  • I’m terrible at telling how long to cook chicken because I’m so afraid of under-cooking it so I usually cut into the middle to make sure there’s no pink.

Honey Mustard

13 Jul

Honey Mustard Dipping Sauce

Now this is super easy!

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Ingredients:

  • 1 tablespoon raw honey, melted
  • 1 tablespoon Dijon mustard (I use Grey Poupon)

Instructions:

Mix the mustard and the melted raw honey together.  Yup, that’s all!

Depending on how much you’re looking to make will depend on the measurements.  What’s on the plate in the picture is all I made at the time so that’s what you’ll see here.  If you want to make more, just double or triple the amounts.

Cauliflower Crust Paleo Pizza

13 Jul

There are tons of paleo cauliflower crust recipes out there, this is what I used, you can put pretty much add any toppings you want on it.  I don’t eat dairy so there’s no cheese on this one but honestly this was so good I didn’t miss the cheese at all!

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Ingredients:

  • 1 head of cauliflower
  • 2 eggs
  • no sugar/salt added tomato sauce (I use Frank’s Fra Diavolo found at Highland Park Market, it’s AMAZING!)
  • 1 small zucchini
  • 1 small summer squash
  • Handful of sliced mushrooms of choice (I use baby bellas)
  • 3 leaves of fresh basil
  • 3(ish) strips of bacon
  • garlic powder
  • sea salt
  • black pepper
  • Coconut or Olive Oil

Cauliflower Crust

Instructions:

  • Pre-heat oven to 350 degrees
  • Using a hand grater or food processor, finely chop/grate the entire head of cauliflower into a microwave safe bowl
  • Microwave grated cauliflower for 8 minutes
  • Once cooked, allow to cool and using paper towels get all the excess water out of it
  • Mix in 2 eggs and a little bit of garlic powder, sea salt and black pepper (depending on your taste) – I mix by hand to make sure everything is combined really well
  • Use a little olive or coconut oil to grease a cookie sheet or pizza pan
  • Spread out cauliflower mixture on the pan into a pizza shape (I’ve seen rectangles but I like my pizza round) as thin as you’d like it
  • Bake for 10-15 minutes

Toppings

Instructions:

  • Heat skillet on medium heat
  • Slice zucchini and summer squash into about 1/2 inch thick slices
  • Once skillet is hot, add bacon, sliced zucchini, summer squash, and mushrooms and cook until they’re a little soft (I don’t like mushy veggies) and until the bacon is cooked enough for you (I cook my bacon for a few minutes before adding the veggies because I like crispy bacon)

Now, lets put it all together!

  • Add the sauce to your cauliflower crust (however much you like, I like mine a saucy)
  • Chop (or break apart with your hands) the leaves of basil and put that on top of the sauce
  • Add your veggies and bacon (I break my bacon into pieces before putting it on top)
  • Bake in the 350 degree over for 5-10 minutes just to heat everything up and let it come together
  • ENJOY!