Snacks

Edamame

Ingredients: 

1 (12 oz) package of frozen shelled edamame
1 tablespoon of olive oil
1/4 cup grate parmesan cheese
salt and pepper

Directions: 

Preheat oven to 400 degrees

Place edamame into a colander and rinse under cold water to thaw, drain

Spread edamame beans into bottom of baking dish, drizzle with olive oil, sprinkle cheese over the top and season with salt and pepper

Bake in over until the cheese is crispy and golden, 15 minutes

Ice Cream

Banana Peanut Butter Ice Cream

Ingredients: 
4 frozen bananas
2 tablespoons of peanut butter
splash of vanilla extract

Directions:

Put bananas in the food processor, add in peanut butter and vanilla extract, and blend until smooth

Breakfast

Almond Flour Pancakes

Ingredients:

1 1/2 cups  fine ground blanched almond flour 

1/2 tsp baking soda.

1/4 tsp  salt

1/2 tsp   cinnamon(optional) 

3 large  eggs (or equivalent pastured eggs)

4-5 Tbls full fat coconut milk(Natural Value has a guar gum free version or try subbing any liquid here)

2 Tbls  honey

1 tsp vanilla or juice of half a lemon
1/4 cup fruit (optional)

Oil for frying 

Instructions:

1. In a medium bowl, sift and/or mix together the almond flour, baking soda salt and optional spice.

2. Blend together the eggs, coconut milk  honey and vanilla.

3. Add the liquid ingredients to the dry and mix well. Let rest for a few 
4. Lastly, fold in the blueberries or any other fruit

minutes.

4. PrePre-heat your pan over medium heat and cook

We put frozen blueberries in our pancakes and they turned out really well. Didn't matter that they weren't fresh. 

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Almond Flour Cinnamon Rolls

Ingredients:

For the biscuit rolls:

3 cups almond flour  
1/2 tsp salt (or just slightly under that amount)

1/4 tsp baking soda 

1/4 cup coconut oil (or oil of choice), softened or liquid

2 Tbls honey

2 large room temp eggs

For the filling:

1/4-1/2 cup honey (depending on how much sweetness you like)

1/2 cup ground pecans/walnuts

1/2 cup raisins

1- 2 Tbls ground cinnamon

For the Icing:

Option 1:

Just drizzle a little warmed coconut butter or honey over the rolls

Option 2:

When we want something a bit sweeter, we like this glaze: 

1/4 cup softened coconut butter (should be pourable  add more liquid as needed)   

2-3 teaspoons honey,

1/4 teaspoon vanilla extract

1/4 cup full fat coconut milk 

Mix together the coconut butter and honey to form a thick paste. If you don't do it in this order the glaze tends to curdle. 

Now add the vanilla, than coconut milk one tablespoon at a time till it is a consistency you like.

Directions:

Preheat the oven to 340 degrees

In a large bowl, combine the almond flour, salt and baking soda. Be sure to use the "Dip & sweep" method for the AF. Dip the measuring cup into the AF (it should be loose, not packed) and drag a knife or other flat edge over the top. Other forms of measuring (pouring or spooning) may result in either too much or too little flour.

In a separate bowl, gently beat together the coconut oil honey and room temp eggs. If the eggs are too cold, they might cause the coconut oil to harden.

Add the egg mixture to the almond flour mixture. Mix(knead) until a decently smooth dough is formed. It may seem sticky at first. Continue mixing till it firms up some. You can also let it rest in the fridge for 10 min. This will make it easier to work with.

Roll the dough out between two sheets of parchment paper, into a 9x13 rectangle (approx.). Use a little almond flour on the bottom piece of parchment paper to keep it from sticking when you roll it up later

Drizzle the 1/4-1/2 cup of honey evenly over the dough, then carefully spread it around to cover the whole surface. Honestly, I use my fingers to do this. I find that I am less likely to tear the dough this way. 

Sprinkle the raisins, grounds pecans and cinnamon (or whatever you like) over the surface of the honeyed dough.

Now your ready to roll it up! Turn the dough so that the short end is facing you. Starting at that end, begin to roll the edge of the dough away from you. Try to start a tight roll from the beginning. Continue rolling until you have a nice uniform log. Use the parchment paper to help you roll if needed. Be gentle and careful when rolling up the dough. This dough is not as  workable as a gluten based flour would be.

Now roll the whole log of dough, gently lengthening it out just a bit (like making a snake out of play-dough). It should be smooth and about a 4 inch thick roll.

With a  good bread knife, cut the roll into about thick slices, I just use the width of two to three fingers (depending on how thick the roll is) as my guide.  

Lay the rolls cut side down on to a parchment line cookie sheet. They can be placed apart or connected. 

Bake 10-15 min.
I suggest staying close to the stove and checking a few before the baking time is up. Everyone's oven cooks a bit differently and baking times will vary depending on the size of the rolls They should be golden with a some browning. The dough toward the center of the roll should be soft but not to doughy. If  baked too long they WILL become like hockey pucks! If cooked just right though, they will be heavenly.

When ready, remove from the oven and let cool for  about 10 min. If you try to move them before then, they are more likely to fall apart.

Drizzle with coconut butter and/or honey just before serving.

Makes about 9-10 cinnamon rolls.

What to expect? These cinnamon rolls, if baked right are soft and lovely. Since it is not a yeast or gluten based dough they will not have that 'stretchy, pull apart' feel that a yeast/gluten based roll would have. I would consider them to more of a soft 'biscuit' style cinnamon roll and less sweet then the traditional cinnamon roll. Also, under baking slightly is FAR better than over baking as almond flour can burn and dry out if over baked. Everyone's oven acts differently, so keep an eye on them and they should perform amazingly for you.

http://urbanposer.blogspot.com/2012/04/best-almond-flour-cinnamon-rolls-paleo.html

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Granola

Ingredients: 

Mixed nuts (walnuts, pecans, almonds, pistachios, cashews)
Coconut oil
Almond butter
Honey
Vanilla
Cinnamon 

Directions:

Food process 3 cups of mixed nuts into desired texture

Melt 4 tablespoons of coconut oil (into sauce pan on stove)

3 teaspoons of almond butter, 1 1/2 tablespoons of honey, 1 teaspoon of vanilla, 1 teaspoon of cinnamon (optional pumpkin spice) into the sauce pan

Mix together nuts and sauce pan and spread on cookie sheet

Keep in oven on 200 for 2-3 hours, turn off heat and leave overnight 

When done drying, add in dried blueberries

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Banana Oatmeal

Ingredients: 
1 ripe banana
1 egg
1 pinch of baking soda
1 splash of vanilla extract
1 teaspoon of coconut oil

Directions:
Mash banana in bowl until smooth

Beat in egg

Heat coconut oil in skillet over medium-low heat

Pour banana mixture into skillet and let sit for 30 seconds, and then begin to gently scramble and flip it until the mixture is cooked all the way through and becomes crispy on the outside.

Top with fresh fruit and enjoy!

I would always double the batch - tripled it and made enough for 3 but would have liked more.

No that is not a piece of chicken, it is a peach...

Dinners

Chicken Artichoke Pizza with Arugula Salad

Ingredients:
For the pizza crust

• 2 cups of almond flour
• 1 cup of arrowroot powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1 1/2 tsp oregano
• 1/4 tsp black pepper
• 3 eggs
• 1/2 cup almond milk

For the pizza and salad

• Artichoke dip
• Boneless chicken breast
• Arugula 
• Tomatos 
• Mozzarella 

Directions:

For the pizza

• Preheat oven to 425 degrees. Grease round pizza pan or cookie sheet
• Combine dry ingredients in a large bowl. WHisk to blend together.
• Add eggs and almond milk to the dry ingredients. Mix well. Batter is not runny like typical pizza dough
• Use a spatula to spread batter onto greased pan
• Bake crust in preheated oven 8-12 minutes
• Remove crust from oven 
• Bake for another for 10-15 minutes

For the pizza and salad

• Sautee chopped chicken in pan with olive oil and garlic
• Spread artichoke dip onto pizza crust
• Put chicken on top
• Cut thin slices of fresh mozzarella to top pizza with
• Put pizza back in the oven
• While the pizza is cooking, mix together arugula and sliced tomatos with dressing
• Top the finished pizza with arugula salad 

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Plantain Nachos

Ingredients:
2 Plantains
Bacon fat
1 Pound of ground turkey
1 Can of organic fire roasted crushed tomatos (28oz)
1/4 cup of chili powder
1 Tablespoon of maple syrup
Salt and pepper
Sour Cream
Shredded cheese
Jalepano 
Hal of a chopped sweet onion
Olive Oil
Half of 

Directions:
1. Peel plantains
2. Slice thinly on mandolin 
3. Over medium heat, cook chopped onion in olive oil. After few minutes, add ground turkey and brown. Then, add the can of chopped tomatos and spices (chili powder, salt, pepper, maple syrup). Let cook for half hour
4. While chili is cooking, brown plantain chips in bacon fat until crispy. 
5. Drain on paper towel and salt. 
6. Plate with jalepano's, cheese, sour cream

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Artichoke Lemon Pesto Chicken Pasta

(Juli Bauer)Prep time:  35 minsCook time:  20 minsTotal time:  55 minsServes: 4-5 

Ingredients:

• 1lb boneless, skinless chicken breasts, cubed (or chicken thighs if you prefer)

• 1 large spaghetti squash, cut in half lengthwise (get a BIG one)

• 12-15 artichoke hearts, cut in half (I used jarred artichokes that were in olive oil for more flavor)

• ⅓ cup walnuts

• 4-5 tablespoons olive oil

• 4-5 tablespoons vegetable broth

• 2 garlic cloves, minced

• ½ cup fresh parsley

• ½ cup fresh basil

• juice of 1 lemon

• salt and pepper, to taste

• 3-5 cups of spinach (optional)

Instructions:-Preheat oven to 405 degrees (not 450, stop questioning me)
-Cut the squash in half lengthwise, place cut side down on a baking sheet and bake for 30-35 minutes or until squash gives when you poke the outside of it.

-Use a spoon to remove the excess seeds then a fork to thread the strings from the squash. To make spaghetti, duh.

-But while the squash is baking, make the pesto and chicken.

-Place a large pan over medium-high heat, add a splash of fat and 1 minced garlic clove. As soon as the garlic becomes fragrant, add the halved artichokes. Sprinkle with salt and pepper and let cook until slightly browned and tender on all sides.

-Once artichokes are browned, add them to a food processor along with the walnuts, olive oil, vegetable broth, and second garlic clove. Puree until smooth.

-Then add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth. ----Taste and add more lemon and salt and pepper to your preference.

-Once pesto is done pureeing, add the chicken to the same pan that you sautéed the artichokes in.

-Cook chicken over medium-high heat until browned on all sides. Sprinkle with a bit of salt and pepper.

-Once chicken is cooked through, add in about ¼ of a cup of the pesto to the chicken along with the spinach, in the pan and mix well to coat. Cover and let cook for 2-4 minutes or until spinach is wilted.

-Then add the threads of spaghetti squash to the pan (or a large mixing bowl if you need more room). Mix spaghetti squash, pesto, and chicken all together.

-Serve with some fresh basil on top.

Love pesto in a new way!

http://paleomg.com/artichoke-lemon-pesto-chicken-pasta/

Cakes/Muffins

Chocolate Chip Pumpkin Muffins

Ingredients

• ⅓ cup pumpkin puree
• ⅓ cup maple syrup
• ¼ cup coconut oil, melted
• 3 eggs, whisked
• 1 teaspoon vanilla extract
• ¼ cup coconut flour
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon powdered ginger
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• pinch of salt
• ½ cup Enjoy Life Mini Chocolate Chips

Instructions

1. Preheat oven to 350 degrees.
2. Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
3. In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
4. Pour dry ingredients into wet ingredients and mix well.
5. Fold in chocolate chips.
6. Line a muffin tin with paper liners. Use an ice cream scoop to one scoop of batter per muffin
7. Bake for  about 30 minutes

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Hummingbird Bread

Prep time:  10 mins

Cook time:  45 mins

Total time:  55 mins

Serves: 4-6

Ingredients

• ½ cup tapioca flour/powder
• ½ cup coconut flour
• ½ cup coconut sugar
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• pinch of salt
• 2 bananas, mashed
• ½ cup pineapple, diced
• ½ cup coconut oil, melted
• 3 eggs, whisked
• 1 teaspoon vanilla extract
• ½ cup pecans, chopped

Instructions

1. Preheat oven to 350 degrees.
2. Add tapioca flour, coconut flour, coconut sugar, cinnamon, baking soda, and salt to a large bowl and mix.
3. Then add the rest of the ingredients, folding in pecans at the end.
4. Pour mixture into a bread pan (I lined mine with parchment paper for easy removal) and smooth at the top
5. Bake for 40-45 minutes or until bread is completely cooked through (use the toothpick trick to check)
6. Let cool slightly before serving.

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Chunky Monkey Muffins

Yield: 12 muffins

Ingredients:

• ½ cup coconut flour
• ½ cup tapioca flour
• 1 teaspoon baking soda
• ½ cup butter, melted
• ½ cup coconut sugar
• 1 cup mashed bananas, from ~2 medium bananas
• 1 teaspoon vanilla extract
• 4 eggs
• ½ cup chocolate chips
• ½ cup walnuts, chopped

Directions:

Preheat oven to 350°F. Line a standard muffin tin with paper liners.

In a large bowl, whisk together coconut flour, tapioca flour, and baking soda.

In another large bowl, whisk together butter, sugar, bananas, vanilla extract, and eggs.

Whisk the dry ingredients into the wet ingredients.

Gently fold in the chocolate chips and walnuts. Divide batter among the lined muffin cups.

Bake until the muffins have puffed and the edges have slightly browned, 23 minutes is perfect

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Blueberry Muffins

Ingredients:

• 1 cup almond butter
• 1 cup almond meal/almond flour
• 3 eggs, whisked
• ½ cup Raw Honey
• ⅓ cup Unsweetended Shredded Coconut
• ⅓ cup Gold Label Virgin Coconut Oil, melted
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon sea salt
• pinch of cinnamon
• ½ cup fresh blueberries

Instructions

1. Preheat your oven to 350 degrees.
2. Mix all ingredients together in a bowl. If you’re good at baking, you’ll know to mix the dry then the wet ingredients then mix together, but I do all the ingredients together and it works out just fine.
3. Place ingredients into 8-10 silicone muffin cups in a muffin tin. Or you can use muffin tin paper liners.
4. Bake for 15-20 minutes. Just keep an eye on it, they will puff up and look adorable.

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Blueberry Lemon Pound Cake 

(Juli Bauer)

Prep time:  10 mins

Cook time:  40 mins

Total time:  50 mins

Serves: 2-4

Ingredients:

For the cake(s)

• ⅔ cup coconut flour, sifted
• 5 eggs
• ⅓ cup carton almond milk (you could also use coconut milk)
• ¼ cup raw honey
• 2 teaspoons vanilla extract
• juice of 2 lemons
• 1 teaspoon lemon zest
• ½ teaspoon baking soda
• pinch of salt
• ½ cup fresh blueberries
• 1-2 tablespoon coconut oil (for greasing pans)

For the frosting

• ½ cup homemade coconut butter melted
• juice of 1 lemon
• ⅛ cup raw honey

Instructions

1. Preheat oven to 350 degrees.
2. Sift your coconut flour into a bowl. If you do not have a sifter, that’s fine, just try to get rid of the coconut flour clumps by pressing down a fork through the flour.
3. Add eggs and almond milk and either use a spoon to mix well or a hand mixer. Mix until smooth.
4. Then add the honey, vanilla extract, lemon juice, lemon zest, baking soda, and a pinch of salt. Mix well to combine.
5. Then fold in your blueberries carefully.
6. Grease your springform pans with coconut oil. I used two 4 inch springform pans. Cute little guys (got them on Joann’s Fabrics). You could also make these into muffins/cupcakes or maybe into one small/thin round cake!
7. Pour the mixture into the two greased pans.
8. Place on a baking sheet for even baking. And into the oven to bake for 35-40 minutes or until slightly brown on the top and cooked through in the middle. Do the toothpick test to check.
9. Let cake cool before removing them from the stringform pan.
10. While cakes are cooling, mix together the melted coconut butter, lemon juice, and honey until well mixed.
11. Pour frosting on top of cakes. Then eat. Because that’s what you do with cakes.

Definitely use springform pans - used a ton of PAM but couldn't get them out. 

Made it for Mother's day. How cute are we?

Cookies

Oatmeal Raisin Cookies (against all grain)

Ingredients:

• ¼ cup palm shortening, unsalted grassfed butter, or ghee (I used coconut butter)
• 1 large egg at room temperature
• ⅓ cup honey
• 1 teaspoon vanilla extract
• 4 teaspoons cinnamon
• ¾ teaspoons nutmeg
• 1 cup blanched almond flour
• 2 tablespoons coconut flour
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 2 teaspoons finely ground flax seeds* (optional, I didn't use)
• ¾ cup finely shredded coconut (I think Let’s Do Organic reduced fat is best for texture)
• ½ cup raisins
  

Instructions:

1. Preheat the oven to 350°F.
2. Place the shortening and egg in the bowl of a stand mixer and cream for 1 minute on high. Alternatively, use an electric hand mixer.
3. Add the honey and vanilla and mix for another minute, until creamy.
4. Place the cinnamon, nutmeg, flours, baking soda, salt, and flax seeds in a small bowl and stir to combine.
5. Slowly add the dry ingredients to the wet and mix for another minute, until combined. Scrape down the sides of the bowl, then mix again for 30 seconds.
6. Add the coconut and raisins, then mix again for a minute.
7. Using an ice cream scoop or a large spoon, drop balls of dough the size of a golf ball onto a cookie sheet lined with parchment paper.
8. Place another piece of parchment paper over the balls, then use a spatula to gently press the balls down into circles about ¼ inch thick and 2 inchs in diameter.
9. Place in the oven and bake for 9 to 10 minutes, until the edges are lightly browned.
10. Cool on a wire rack completely before eating. Store in an airtight container in the refrigerator for later use.

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Chocolate Coconut Scout Cookies (primal cravings)

Ingredients:
1 1/4 cup unsweetened coconut, shredded
1/3 cup coconut sugar
1/4 cup coconut oil melted
1 egg
1 teaspoon vanilla extract
1/4 cup chocolate chips

Directions

• preheat oven to 350. Line a baking sheet with a silicone pat or parchment paper
• Large bowl, whisk together coconut, coconut sugar, coconut oil, egg, and vanilla extract. Fold in chocolate chips 
• Place uniform circle drops onto baking sheet
• Bake until edges are golden brown, about 15 minutes

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Coconut Chocolate Chip Cookies (paleomg)

Ingredients:

• 4 large eggs
• ½ cup honey, raw
• ¼ cup coconut butter
• ¼ cup coconut oil, warmed
• 1 tsp vanilla
• ½ cup shredded unsweetened coconut
• ½ cup coconut flour, sifted
• 1 cup almond flour
• ¼ tsp baking soda
• ¼ tsp salt
• 1 cup dark chocolate chips (I used Enjoy Life—they are soy and dairy free! And flippin delicious)

Instructions:

1. Preheat oven to 375 degrees.
2. If you are making coconut butter my way, follow the link and make your coconut butter before you walk through the rest of the step.
3. In a medium bowl add the eggs, honey, coconut butter (break up the butter with a whisk or fork, if needed), oil and vanilla. Whisk until thoroughly combined.
4. Add shredded coconut, coconut flour, almond flour, baking soda and salt. Mix together until everything is combined and stir in chocolate chips.
5. Use a spoon to drop little dollops onto a parchment lined cookie sheet and bake for 15 to 20 minutes. I like mine a little darker on the bottoms so check at 15 minutes. Let them rest on the cookie sheet before removing to cool completely.

Don't even use coconut butter - too lazy, turns out fine. Doubled the batch and made 21 cookies 

Cook for 15 minutes, leave so that they're a little squishy in the middle :)

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Almond Butter Chocolate Chip Cookies

Ingredients:

• 1 cup sunflower seed butter (or nut butter)
• ⅓ cup raw honey
• 1 egg, whisked
• 1 vanilla bean stem, slit lengthwise, little baby beans removed with the edge of your knife
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• pinch of salt
• ½-1 cup Enjoy Life Mega Chocolate Chunks (or dark chocolate chips)

Instructions:

1. Preheat oven to 350 degrees.
2. Place all ingredients in a large bowl and mix well.
3. Line a baking sheet with parchment paper.
4. Use an ice cream scoop to scoop out a dollop of cookie mix and pour onto baking sheet. Space out so cookies do not form together when they bake (like mine did).
5. Bake for 18-20 minutes, be careful not to overcook these.
6. Let cool. Then eat up!
7. My mix made 7 large cookies, but you could make them smaller! 

I always double or triple the batch and make my cookies medium-large, but they spread a lot while baking.