Breakfast Power Bar

I’m a big fan of Elana’s Pantry and her awesome recipes…especially her power/breakie bar recipes. I just made my second batch of these and they are super good. Apparently, I’ve run out of adjectives to describe my food, I have to brains space left. Have I mentioned this? I think I have. Sorry.

I’ll get to the recipe – seriously, I’m toast. That could be due to the fact that I drank yesterday and ended up on the kitchen floor with two good girlfriends, a bag of potato chips and a dark chocolate-toffee bar…hmmm….

Ok, I took three different recipes and combined them. This is what I came up with. Enjoy!











  • 1 cup blanched almond flour
  • 1/2 cup flax seed meal
  • 1/4 tsp salt
  • 1/2 – 3/4 cup coconut oil, melted
  • 3 tbsp water
  • 3 tbsp honey or maple syrup (or skip it if you want to skip sugar)
  • 3/4 cup of shredded coconut
  • 1/4 cup shredded coconut (for topping)
  • 1/2 cup pepitas
  • 1/2 cup sunflower seeds
  • 1/2 cup dried cherries
  • 5 – 8 dried apricots

How to:

  1. Preheat oven to 350.
  2. In a food processor, pulse together flour, meal and salt.
  3. Pulse in coconut oil, water, honey/syrup.
  4. Pulse in coconut, seeds, cherries and apricots.
  5. Press dough into an 9×11 (ish) pan. You can use a smaller or larger pan, know the bars will be thicker or thinner depending on what you do.
  6. Top with coconut evenly.
  7. Bake for 20 minutes.
  8. Let cool for at least 2 hours (otherwise, they are crumbly)
  9. Enjoy!

Sesame Date Crisps

Ok, these are the best thing I’ve ever eaten. This saved me during the Whole30 – gave me sweet, salt and crunch. All in one. It was great!! Check out The Primal Pursuit – great recipes.

I followed this one pretty much as is, only thing I did differently was add some oil – coconut, grapeseed or olive. I thought it helped and added a nice hint of flavor. These crackers are great with some guacamole or a slather of butter. Awesome.

IMG_3749 IMG_3750 IMG_3751











Preheat oven to 275 degrees.

In a food processor:

  • 1/2 cup of dates
  • 1/2 cup of raisins

Pulse them together–until they are evenly ground, but not a paste.

Add in:

  • 1/2 c sliced almonds
  • 1/4 c each of sunflower seeds, pepitas, sesame seeds (I used black and regular), almond flour, flaxseed meal.
  • 1/2 tsp sea salt
  • 2 tbsp water
  • 3 tbsp oil of choice

Blend until evenly ground, and somewhat sticking together.

Roll dough between two pieces of parchment paper, until very very thin.  Approximately 1/8 inch thickness.  Or less.  You may find it easier to do in two or three batches.

Bake for 30 minutes, or until lightly browned and crispy.  Use a knife or pizza cutter to cut them into uniform “crackers”.

Serve alone, topped with chicken salad, or farm fresh goat cheese.


Coconut Power Bars

I have this recipe in the oven right now and I AM EXCITED.  The last couple of days have been odd – I’ve been craving something sweet. I’m not a ‘sweets’ type person. I don’t go for Reeses PNB Cups…although as I was putting Hudsie’s Easter Egg goodies together I ALMOST caved. I didn’t – but I sure thought about it. That actually would have been too sweet – way too sweet.

My type of sweetness level is a bit of coconut oil in half a date with an almond. That’s getting too sweet for me almost now that I’m on Day 22 of the Whole30. Anyhoo, I was looking for a recipe that incorporated more coconut and less almond…I’ve been OD’ing on the almond flour, etc., lately. I got this idea from Paleo Diet Lifestyle, a great resource.

I went ahead and put my own spin on it, wanting flax meal in there and more coconut flour. That’s just how I’m rolling lately. These have no sugar in them, I omitted the honey and vanilla. I think they’d be better with those items included, but for now, with only 8 days to go, I’m not giving in.

Not even to honey. Boo ya.



  • 3 eggs;
  • 1 cup canned coconut milk;
  • 1/2 cup + a wee bit coconut oil;
  • 1/3 cup almond flour;
  • 4 tbsp flax meal;
  • 4 tbsp coconut flour;
  • 1 1/2 cups unsweetened shredded coconut;
  • 1/4 tsp sea salt;


  1. Preheat your oven to 350 F.
  2. Using a stand or a hand mixer, combine the eggs, coconut milk, and coconut oil.
  3. Combine the almond flour, coconut flour and flax meal in a small bowl.
  4. Set your mixer to the lowest speed and slowly add the flour mix.
  5. Once mixed, add the shredded coconut.
  6. Continue mixing just until there is no clumping and the coconut mixture is consistent throughout.
  7. Pour the mixture into an 8×8 baking dish and cook for 30 minutes, or until golden around edges.
  8. Once through, remove from the oven and allow to completely cool. Cut into squares and keep them refrigerated until serving.

Paleo Breakfast Bars

Ok, folks, last one for the night! I am so behind. Anyhoo…

This is another great recipe from Elana’s Pantry. I modified this a bit because I find I’m eating way too much in the way of nuts. I’m starting to see it with my skin…I’m breaking out a bit more. Anyway, I wanted to cut that down so modified. ENJOY!




  1. In a food processor combine almond flour, flax meal, cinnamon, and salt
  2. Pulse in coconut oil, water
  3. Pulse in coconut, pumpkin seeds, sunflower seeds, and raisins
  4. Press dough into an 8 x 8 inch baking dish, wetting your hands with water to pat dough down
  5. Bake at 350° for 20 minutes [once out of the oven, you can serve…OR, go to step 6]
  6. Once cool, I poured ¼ cup of coconut oil on top, then put in the fridge. Once cool, I cut and now use as snacks. Gives a bit more texture and numminess to the bar.



Quinoa-Pumpkin Seed Granola

Ok, I am SUPER STOKED about this recipe. I have used this as a mix in greek yogurt, with milk (I can have decent cereal again!!!) and just plain as a treat. You can avoid nuts in this altogether and make it all seeds for anyone who has nut allergies. Seriously – enjoy, I will absolutely make this again.

I found the original recipe in the December 2012 issue of Better Homes & Gardens. I modified it a bit – wanted less nut and more seed. ENJOY!!


  • 3/4 cup of uncooked quinoa, rinsed and drained
  • 1/2 cup raw pumpkin seeds (pepitas)
  • 1/2 cup slivered almonds, or whole
  • 1/2 cup ground flaxseed (you can use whole, I just had the ground or meal)
  • 1/2 cup sunflower seeds
  • 1/3 cup  honey
  • 2 tsp cinnamon
  • 2 tbsp grape seed oil
  • 1/2 tsp salt
  • 3/4 cup raisins or dried fruit of choice (watch the added sugar content in dried fruit, just FYI)

How to:

Preheat oven to 350 degrees. In a large bowl combine quinoa through sunflower seeds.  Mix well. In a small microwave safe dish heat honey on high power for 20 seconds. Stir in oil, cinnamon, and salt. Pour honey mixture over quinoa mixture; toss to coast. Spread in a baking dish in a thin layer.

Bake, uncovered, for 20 minutes or until golden brown, stirring twice. Stir in dried fruit. Cool for 15 minutes in the pan. Spread out on foil, cool completely, breaking up any large pieces. Transfer to an airtight container. Store up to 2 weeks in the refrigerator. Makes 13 1/4 cup servings.


Kale Pork Hash

I had a bunch of ground pork that I needed to use and planned on making meatballs – however, then I did a bunch of sh*t on the bar at the gym and my hands now look like ground pork…I decided handling meat with these hands wasn’t the brightest of ideas so instead made this. What I LOVED about this dish was the kale – should have doubled that (keep that in mind). This was even better the next day mixed with eggs for breakie. SO GOOD. ENJOY!

This slideshow requires JavaScript.

  • Sautee fat of choice (I used olive oil)
  • One white onion, chopped
  • Two large garlic cloves, minced
  • 1.5 lbs ground pork
  • 1 yam or sweet tater, peeled and shredded
  • 1-2 bunch kale, finely chopped, stems removed (I used the Dinosaur kale, holds up nicely). So, on the stems – my kale was young, so my stems weren’t that tough. I just chopped up with the rest of it and tossed in.
  • 1-2 shredded carrots – I had a MASSIVE carrot from my ACME bin, so I used one. I suggest two normal sized carrots. See pic.
  • ½ tsp pepper & 1/2 tsp salt
  • 2 tbsp Italian spice
  • 1/2 tsp paprika
  • Fresh ground pepper and salt to taste

How To:

  1. Heat up your sautee oil of choice and whip in your chopped onions and garlic. Cook on medium until fragrant.
  2. Toss in your ground pork, crumble, get it cooking.
  3. Once it’s heated up a bit, add your Italian spice, paprika and pepper. Mix and cook until about half way finished.
  4. Add your shredded carrot and tater, mix well together. You don’t really need to add extra ‘moisture’ because these two items will have some.
  5. Turn heat to medium/low, cover, and cook for 3-5 minutes . Stir a couple times here to make sure pork gets cooked through.
  6. When carrot and tater start looking wilty (cooked), then add your kale, mix through and cook until a vibrant dark green.
  7. Give it another mix to make sure all is done, add a dash of paprika and salt/pepper & serve.



Pulled Pork Cups

I had a hunk of pork that I needed to use so I decided to make quick pulled pork. I used Sarah Fragraso’s ‘Easy Pulled Pork’ recipe as a starter then added my flair. Enjoy!!

Spice Mix Bacon & Onion Rubbed pork Onions Mustard Aioli Cabbage Cups, Banana Peppers IMG_0085 IMG_0086 IMG_0087 IMG_0088 IMG_0089

Pulled Pork Cups

  • 6 ish lb pork butt roast
  • 1 red, 1 white onions sliced
  • 3-5 slices of bacon

Dry Rub

  • 4 tbsps chili powder
  • 2 tbsps cumin
  • 2 tbsps onion powder
  • 1 tablespoon dried parsley
  • ¼ teaspoon chipotle powder
  • 2 tsps sea salt

Cups & Toppings

  • Cabbage, Romaine or butter lettuce leaves – leave full like ‘cups’
  • Sliced Banana Peppers
  • Mustard Aioli
  • Salt and Pepper to taste

Mix all dry rub ingredients together.  Rub the entire roast with the dry rub (you should use it all – really rub it in there!.)  Place a layer of onions and bacon on the bottom of your slow cooker.  Place the roast on top.  Put the rest of the sliced onions on top of the slow cooker.  NO LIQUID NECESSARY!  Cook the roast on high for 5-6 hours and then turn down to low for another 3-4 hours or until the roast is literally falling apart and easy to shred.

Take a ‘cup’, include pork in cup, top with mustard aioli and banana peppers. ENJOY!

Side note: the next day, I took some of the roast, warmed it in a pan, tossed two eggs on it and scrambled it up. OMG. Seriously, SO GOOD. This week for lunches, I’ll make the cups or top my salad with the pork. I will absolutely make this again.