Favorite Recipes

Twice Baked Bacon Basil Sweet Potato

Yummmm….I like my meat with a side of meat, thanks

Recipe taken from Paleomg

Surprisingly moist Blueberry muffins
Paleo, of course!

Also taken from Paleomg

1 1/2 cups sifted blanched almond flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons coconut oil, melted (melted, not softened)
1/2 teaspoon vanilla extract
1/4 cup maple syrup
1 whole egg
1/2 cup Enjoy Life chocolate chips
I did not grill it (just placed on a low rack in the oven) and I used fresh basil and garlic! Still turned out fantastic!
Here is the donut recipe I used. It was ok. If you try it, add more almond milk and use this glaze recipe instead:
Melt in microwave for 15sec and stir! If not melted, put back in, otherwise put in freezer until it cools and thickens a bit, then glaze!!!!!!
PALEO COCONUT SHRIMP
  • shrimp (a dozen or so)
  • almond flour
  • unsweetened shredded coconut
  • an egg or 2
  • coconut oil
  • whatever spices you like: salt, pepper, cajun, garlic…. (I used garlic powder)
1. Ok, first you have to de-vein and peel the shrimp. This is by far the worst part! Ick…I NEVER do this…I gagged the entire time, but survived.
2.Put the almond flour, coconut, and egg each in a separate bowl and grease a baking dish. (I used an 8×8 glass dish)
3. Working toward the baking dish, coat each shrimp with egg, then almond flour, then coconut, then place in pan. Make sure to really press the coconut onto the shrimp!
4. I’ve heard that letting the coated shrimp set in the fridge for a bit once coated helps keep the coating on better, so I put it in the fridge while I wait for the oven to heat up to 400 F.
5. Then I baked it for about 5 minutes, flipped each piece and baked again. While waiting for the 2nd 5 minutes, I heated up some coconut oil in a pan and when the shrimp were down baking quickly fried them to get a brown coating 🙂 YUMMMMY!Lucky Boyfriend 2-Layer Birthday Cake
(apapted from ifcavemombakedcookies.com)

Ingredients:

2 c chocolate chips (enjoy life or dark chocolate!)
1 c coconut oil
12 eggs (yeah, I know thats a lot, just do it)
1 c maple syrup or raw honey
4 teaspoons vanilla
1 teaspoon apple cider vinegar
1/2 c coconut milk
1 c coconut flour
1/2 c cocoa
2 teaspoon baking soda
1 teaspoon salt

Directions:
Preheat oven to 350 degrees.
Over low heat, melt the chocolate chips in coconut oil.
Allow this chocolate mixture to come to room temperature. (so it won’t cook the eggs when mixed in with the liquid ingredients)
In a large bowl, whisk together eggs, maple syrup, vanilla, apple cider vinegar, and coconut milk.
Add cooled chocolate mixture to the egg mixture.
In a separate bowl, whisk together the coconut flour, cocoa, baking soda, and salt.
Add the coconut flour mixture to the egg mixture. Whisk together until the lumps are pretty well worked out.
Pour into 2 well-greased 9×9 pans.
Bake for 30 minutes, or until a knife inserted into the center comes out clean.

GANACHE
2 c dark chocolate chips/chunks from a bar/enjoy life (your choice!)
4 tbsp coconut oil

melt together, then pour over cooled cake! 
*If it is HOT in your apartment/house, then you might want to cool the melted ganache a bit, OR refrigerate your cake, when it is cool to the touch, pour ganache over it. I gurantee you will get chocolate EVERYWHERE 🙂 Enjoy.

Paleo Pumpkin Streusel Cake

Unsweetened! AND Delicious!
(adapted from easypaleo.com)
  • ½ cup pumpkin puree
  • 3/4 cup coconut oil, melted
  • 4 tablespoons coconut(or almond) milk
  • 6 eggs
  • 1 tablespoon REAL vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • ½ cup coconut flour
Streusel
  • ½ cup pecans, chopped
  • ¼ cup almond meal/flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon coconut oil, melted

**If possible, use your ingredients at room temperature, it will keep your coconut oil from hardening while mixing!!
1-Preheat oven to 350 F. Beat together pumpkin puree, oil, milk, eggs, and vanilla.
2-Once combined, addsalt, baking soda, and pumpkin pie spice.
3-Last, mix in coconut flour until thick batter forms and there are no clumps.
4-Pour mix into coconut oil greased 9×9 baking pan.
5-Mix streusel ingredients and sread evenly over top of the batter.
6-Bake for 33 minutes. Once cooled, cut and add a dollop of coconut cream (from chilling a can of full fat coconut milk in the fridge, then scooping off what rises to the top!) ENJOY!

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