Thank you Paleo Diet Lifestyle for an article on how to properly cook our veggies for optimum nutrition!
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
- Preheat oven to 350.
- In a food processor, pulse together flour, meal and salt.
- Pulse in coconut oil, water, honey/syrup.
- Pulse in coconut, seeds, cherries and apricots.
- 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.
- Top with coconut evenly.
- Bake for 20 minutes.
- Let cool for at least 2 hours (otherwise, they are crumbly)
Ok, I’ve been out of commission – mentally, anyway. My brain is full. SO FULL. I’ve done a lot of physical education lately as well as taking a class through the local community college…this on top of work, my second job as a trainer, training myself, trying not to forget everything I’ve learned, and other ‘stuff’ I have going on. I am grateful for it all – but there are times (the entire last 30-45 days) that I’m not sure my brain can hold it all…so my blogging has taken a hit. I currently suck as a blogger.
I have been cooking, so I will share what I can remember…some of which I’ve actually written down which was smart of me. I can swing smart every once in awhile.
I am trying not to laugh my ass off right now. My dog Mia (pro. mYa) is looking at her reflection in the window…and wagging her tail. Apparently she likes what she sees.
On to the food! Enjoy!
- 1lb ground beef
- 1 package of pork chorizo, cooked
- 2 jalepeno peppers, stems off and minced (with seeds) – I could have easily went for 3, but I didn’t want to set people’s mouths on fire, so kept it calm. Add more if you want more heat!
- 1 egg (if you add more meat, add another egg)
- Preheat oven to 350
- Mix everything together
- Make golf ball sized meat balls
- Place on lined cookie sheet
- Cook for 25 minutes (check at 22)
Viola! That’s it! 🙂 I cook the chorizo first to get rid of some of the grease…these turned out great. ENJOY!
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.
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.
- 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.
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;
- Preheat your oven to 350 F.
- Using a stand or a hand mixer, combine the eggs, coconut milk, and coconut oil.
- Combine the almond flour, coconut flour and flax meal in a small bowl.
- Set your mixer to the lowest speed and slowly add the flour mix.
- Once mixed, add the shredded coconut.
- Continue mixing just until there is no clumping and the coconut mixture is consistent throughout.
- Pour the mixture into an 8×8 baking dish and cook for 30 minutes, or until golden around edges.
- Once through, remove from the oven and allow to completely cool. Cut into squares and keep them refrigerated until serving.
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 cup blanched almond flour
- ½ cup flax meal
- 1 tbsp cinnamon
- ¼ teaspoon salt
- ¼ – ½ cup coconut oil
- 1 tablespoon water
- 1 cup unsweetened shredded coconut
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ½ cup raisins
- In a food processor combine almond flour, flax meal, cinnamon, and salt
- Pulse in coconut oil, water
- Pulse in coconut, pumpkin seeds, sunflower seeds, and raisins
- Press dough into an 8 x 8 inch baking dish, wetting your hands with water to pat dough down
- Bake at 350° for 20 minutes [once out of the oven, you can serve…OR, go to step 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.
This is a great recipe from Tasty Treats at Home. She really focuses on gluten and dairy free – right up my alley. Especially now that I’m on the Whole 30. Anyway, back to awesomeness.
I took her recipe and modified it quite a bit. Super happy with how it turned out. Enjoy!
- 2-3 avocados
- 3 T finely chopped red onion
- 6 garlic clove, minced
- 1 jalapeno, seeded and minced (you can cut back the amount of jalapeno if yours is really hot or you’re not a fan of heat)
- 4 T chopped fresh Thai basil
- juice of 2 limes
- 1 tsp lime zest
- 2 tsp orange zest
- 1/2 cup toasted pepitas, split – use half IN the guac, the other half as a topper.
- Salt to tase
Cut the avocados in half and scoop out the flesh into a medium bowl. With the tines of a fork, mash the avocado until no large chunks remain. Stir in the remaining ingredients, seasoning to taste.
As a topper: I put pepitas, basil and extra garlic in a mini food processor, pulsed until minced, then put on top. Super good.
Serve immediately, or cover with plastic wrap (pressing the plastic wrap so that it makes contact with the guacamole entirely) and refrigerate for a few hours.