Applesauce Spice Bread

aunaturalenutrition

• 6 eggs
• 3 Tbsp coconut oil, butter, or ghee (melted)
• 1/2 cup raw honey or grade B maple syrup  
• 1/2 cup unsweetened, natural applesauce 
• 1 Tbsp vanilla extract
• 1 Tbsp organic molasses 

• 3/4 cup coconut flour 
• 1/2 tsp sea salt 
• 1/2 tsp baking soda
• 1 Tbsp pumpkin pie spice (see below)
• 1/2 tsp ginger

Directions:

1.     Preheat oven to 350.
2.     In a large bowl, combine dry ingredients.
3.     In a medium bowl, combine wet ingredients (by hand works fine).
4.     Pour wet ingredients into dry and blend until evenly combined.
5.     Grease pan(s).  Pour batter into 3 mini loaf pans or 1 large glass loaf pan.
6.    Bake for 35-40 minutes in mini pans.  Bake 65-70 minutes for 1 large loaf.
7.     Allow to cool completely.  Store in fridge.

Pumpkin Pie Spice

• 1/2 cup  cinnamon
• 2 Tbsp nutmeg
• 2 Tbsp ginger
• 1 Tbsp ground cloves

Mix all ingredients together and store in a sealed container.  Makes approx 3/4 cup.

Carrot Ginger Meatballs

http://www.plaidandpaleo.com

Ingredients

• 1 lb ground pork (HW: Ya know I don't do pork ! So grass fed ground beef or deer)
• 2 cups shredded carrots, about 2 large carrots
• 1 tbls coconut aminos
• 1 tbls ginger, minced
• 3 green onions, sliced thin
• 2 tsp sesame oil
• 1/2 tsp sea salt
• 1/2 tsp pepper
• 4 carrots
• ghee, for cooking (Hw: could sub coconut oil)

Directions

1. Heat oven to 400 degrees. Mix all ingredients together except last 4 carrots.
2. Use a cookie scoop to form uniform meatballs then roll then in your palms to make them smooth.
3. Place on a lined cookie sheet and cook for 20 minutes.
4. While the meatballs are cooking, use a vegetable peeler to form flat “noodles.”
5. In a large skillet sauté carrots with a little dab of ghee for 2-3 minutes.

Quick & Easy Paleo Iced Coffee Drink

paleonewbie.com

• Brewed coffee or espresso
• Almond milk/Coconut milk (or whatever milk you prefer)
• Maple syrup to sweeten as desired
• Ice cube trays

Instructions

1. Pour fresh-brewed coffee or espresso into ice cube trays
2. Allow coffee to freeze
3. Place a handful of the coffee-filled ice cubes into a tall coffee mug
4. Add 1 cup of almond milk and a 1/2 cup of coconut milk to the mug (or whatever milk or milk combo you like)
5. Allow the coffee ice cubes to melt into the milk for a few minutes
6. Add some maple syrup for sweetener if desired, and stir
7. Your drink gets stronger the more the coffee cubes melt!

A Concoction That Just May Satisfy Your Oatmeal Cravings

http://jensgonepaleo.blogspot.com

1/2 Roasted Acorn Squash, pureed (also try other winter squash like Kabocha, Butternut, or Delicata)
1 T. Almond Butter
1 tsp. Cinnamon
1-2 T. Ground Flax Seeds (I always buy the seeds and grind them right before use)
1/2 tsp. Pure Maple Syrup (if desired...the squash is usually sweet enough, after roasting, on it's own)

1. Squish the squash, almond butter, and cinnamon in a bowl. 
2. Sprinkle with flax and drizzle with maple syrup (if using).

Breakfast Sausage

jensgonepaleo.blogspot.com

1lb Ground Pork (feel free to substitute another ground meat) (HW: I would use beef) 

1 T. Garlic Powder

1 T. Ground Fennel

1 T. Dried Sage

1/2 T. Smoked Paprika

1/2 T. Chipotle Chile Powder

1 tsp. Italian Seasoning

1 tsp. Sea Salt

1/2 tsp. Cinnamon

1. Add seasonings to a bowl and mix to combine. 
2. Add meat and use clean hands to incorporate seasoning mix into ground pork. 

Coconut Milk Salted Caramels

http://www.bigoven.com/

12 ounce coconut milk

3/4 cup Maple syrup

1 teaspoon sea salt; coarse

1 3/4 cups sugar; preferably coconut sugar

3/4 cup water

2 tablespoons coconut oil

Line the bottom and sides of a square baking dish with parchment and brush with coconut oil, set aside until your syrup is ready.

Combine the coconut milk, syrup, coconut oil, and sea salt in a saucepan. Stir constantly on medium heat until it is warm and there are no coconut milk clumps.

In another saucepan, combine the sugar and the water and turn the stove to medium high heat and cook without stirring, until the sugar turns a light amber color.

Gradually pour the coconut milk mixture into the melted sugar, I did this in quarter batches every few minutes. Be careful, as the mixture will bubble and splash and stir continuously until all the caramel is dissolved. Raise the heat to medium high, stir continuously, it will be frothy and bubbly and expand to triple its size, you will know when its ready after about 20-30 minutes as the caramel becomes quite thick.

The best way to test when it is ready is to have a cup of cold water next to you and a teaspoon, when the color is nice and dark and you feel its getting thicker take your teaspoon half filled with caramel and place it in the cold water, it is ready when the cold water rushes off the caramel and it forms a pliable ball. If it will not hold a shape it is not thick enough yet, and will be sticky if you try to use it, more like a viscous caramel sauce. Once the sauce reaches this pliable stage, immediately remove from heat and pour into the prepared pan.

Let cool completely and cut into whatever sized squares you would like. I put my pan in the freezer for ten minutes and it was perfect. If your knife is sticking use coconut oil on the sides of the knife to make it easier. Wrap individually in wax paper squares. You can store them at room temperature or in the fridge if you don’t expect to devour them all right away!

Slow Cooker Crack Chicken

This is the orginal recipe from the website Cookies and Cups

• 2 lbs boneless chicken breasts
• 2 (8 oz) blocks cream cheese
• 2 (1 oz) packets dry Ranch seasoning
• 8 oz bacon, cooked crisply and crumbled

• In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
• Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
• Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
• Add in crumbled bacon and stir to incorporate.
• Serve warm.

A few changes to make it a lttle more me friendly. 

Use organic cream cheese, and free range (organic if you can get it) chicken. 

Try Applegate Farms clean meats for the bacon -they even have a turkey version. 

For the ranch dressing packet try this from http://cavegirlinthecity.com/paleo-ranch-seasoning/

Sugar Cookie Fudge Recipe

½ cup nut butter of choice (peanut butter, almond butter, etc.)

¼ cup coconut oil, melted

¼ cup raw honey (find HERE)

1 tablespoon pure vanilla extract

pinch sea salt

Directions:

Combine all ingredients in a small bowl. Line a 8×4-inch bread pan with parchment paper. Spread mixture onto parchment paper. Place in freezer until fully hardened, about ½ hour. Cut into squares and enjoy! Keep leftovers in refrigerator or freeze