Paleo Slow Cooker Stuffed Bell Peppers

Ingredients: 

• 5 bell peppers 
• 1 lb ground italian hot sausage          
•  (hw: sausage is not real paleo, technically because the omega fatty acids profile are at the discrimination of the butcher or processor .He adds what ever fats he sees necessary for flavor which now makes a natural meat man-made. Not saying it can not ever be consumed just saying make it a treat. Can sub ground meat venison, grass fed beef for the sausage)
• 1/2 head of cauliflower grated or food processed to make cauliflower rice 
• 1 small white onion chopped 
• 1 small can tomato paste           
• (hw: "Try" to buy tomato products in glass because the acid from the tomatoes breaks down the metal in cans and leaches it into the tomatoes. also use citric acid free/made from corn) 
• 5 cloves of garlic 
• Seasoning of Choice- I used basil, oregano, red pepper flakes & thyme. 

Directions: Mix all the ingredients in a bowl (except peppers). Cut the tops off and take the seeds out of the bell peppers. Stuff those peppers with the mixture & freeze. I used a few bags and kept the peppers upright. 

Write on Bag: Place peppers at the bottom of slow cooker and cook on LOW for 6-8 hours. 

hw: I have also used grated or chopped zucchini or squash instead of cauliflower. Stuffed bell peppers are very forgiving. 

Paleo Spicy Mexican Chowder



ancestral-nutrition.com

• 6 cups chicken stock
• 1/2 head of cauliflower, steamed (or boiled in the stock)
• 2 tbsp butter
• 1 red onion, diced
• 1 large jalapeño, diced
• 1 yellow pepper, diced
• 1 potato, diced (white or sweet) (hw: use only sweet if your doing Paleo) 
• 1 tsp cumin
• 1 tsp chipotle
• 1 tsp garlic powder
• salt and pepper to taste

Directions:

1. After your cauliflower is soft, throw it in the Vitamix and puree until smooth.
2. In another pot, boil the potatoes in water or stock. You can do this in the pot with the other veggies, but I didn’t. I was worried they’d all lose their texture.
3. Next, melt the butter over medium to medium high heat.
4. Add the red onion.
5. Once it has softened a bit, add the diced yellow pepper.
6. Cook that a bit.
7. Then add the softened potatoes and the rest of the stock.
8. Add the spices and the cauliflower.
9. Let it all simmer and marry, then eat!

PALEO NO BAKE SUNBUTTER BARS

thebigmansworld

Ingredients

1. 1 cup SunButter 
2. 1 cup coconut flour, sifted
3. 1 cup almond flour (nut free: you can use sunflower seeds ground fine)
4. 1/2 cup coconut sugar
5. 1/2 tsp salt 
6. 1/2 tsp cinnamon
7. 1/4-1/2 cup almond milk (coconut milk)
8. Paleo Chocolate, melted

Instructions

1. In a large mixing bowl, combine the coconut flour, almond flour, coconut sugar, sea salt and cinnamon. Mix until combined.
2. Stir through the SunButter until fully incorporated. Batter should be quite crumbly.
3. Add the almond milk, one tablespoon at a time, until a very dense batter is formed.
4. Press into a lined 9 x 9 inch baking dish and press firmly.
5. Add the melted Paleo chocolate over it and refrigerate for at least 2 hours. Remove from pan and cut into bars.

Notes

1. I've tried these bars with tahini and almond butter and work really well. These don't need refrigeration and can be kept in a covered container for up to 1 week. You can use standard sugar and melted chocolate if you don't follow a paleo diet.

Sandwich Rolls

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 10 rolls

 

Ingredients:

• ghee or coconut oil for greasing the rings
• 8 large eggs
• ½ cup Almond Milk
• 4 teaspoons apple cider vinegar
• 3 cups whole raw cashews, about 17.5 ounces
• ½ cup arrowroot powder* (see note) 
• ¼ cup coconut flour
• 2 teaspoons baking soda
• 1 teaspoon sea salt

* For SCD, omit the arrowroot powder and increase the coconut flour to a total of 1/2 cup.

Instructions:

1. Place a heatproof dish filled with 2 inches of water on the bottom rack of the oven. Preheat the oven to 325°F.
2. Lightly grease the inside of 10 (3.-inch) English muffin rings ( http://astore.amazon.com/againstallgrain-20/detail/B005GQXA9Q) with ghee and place them on a baking sheet lined with parchment paper.
3. Place all of the ingredients in a high-speed blender and process on low for 15 seconds. Scrape down the sides and process again on high for 15 to 30 seconds, until very smooth.
4. Fill each ring 2⁄3 full with batter. Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean.
5. Allow the rolls to cool on the baking sheet for 15 minutes, then gently press them out of the rings from the bottom. Allow to cool on a wire rack before serving or storing.

VEGAN BANANA CREAM PIE BLIZZARDS

• 1 cup raw cashews (soaked for 6 hours or overnight, then drained)
• 1 cup unsweetened almond or coconut milk (light or full fat)
• 1 tsp pure vanilla extract
• 5-7 medjool dates, pitted (if dry, soak in hot water for 10 minutes, then drain)
• 2 Tbsp banana powder (ground banana chips)
• 2 Tbsp coconut oil, melted
• 1 just ripe banana, sliced

INSTRUCTIONS

1. The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain thoroughly before adding to blender.
2. Grind your banana chips in a coffee or spice grinder or with a mortar and pestle. If using a spice grinder, not all of the chips will grind. Pick out parts that didn't grind for other uses.
3. Add all ice cream ingredients EXCEPT raw banana  to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or "puree" setting if you have it to get it completely creamy and blended. Taste and adjust flavor as needed, adding more banana powder or dates if desired.
4. Chill mixture in the freezer for 2 hours, or in the fridge overnight. If you don't have an ice cream maker, see notes.
5. Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve.
6. For a true blizzard experience, spoon directly into 2-3 serving glasses and layer with fresh sliced bananas .
7. Alternatively, transfer mixture to a freezer safe container, cover and freezer until firm - about 4-6 hours and scoop as ice cream.

NOTES

*If you don't have an ice cream maker, pour blended batter into an ice cube tray, freeze, and then blend into a thick shake with a little more coconut milk or almond milk.

Paleo Chocolate Cupcakes

my natural family 

Cook time: 35 minutes

Ingredients(Makes a dozen cupcakes):

• 1/2 cup +2 Tablespoons coconut flour
• 4 eggs
• 2 egg whites
• 1/3 cup cocoa powder
• 1/2 cup  palm sugar (coconut sugar ) ( can also sub maple or honey 1/2 cup just use 2-3 tbl less of  coconut milk )
• 1 cup coconut milk (hw:that is the canned kind- use organic and make sure it does contain grain, or citric acid) 
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract (hw: use grain free or omit) 

1. Preheat your oven to 350 degrees and line 12 cupcake holders with paper liners.
2. Mix together the coconut flour, eggs, egg whites, cocoa powder, sugar, coconut milk, baking soda, and vanilla extract in a large bowl.
3. Slowly add just enough water so that the batter is slightly runny and easy to mix by hand without exerting too much effort.
4. Scoop the batter evenly into the cupcake liners. Hit the pan against the counter a few times to even the batter and knock out any air bubbles.
5. Bake for 30-35 minutes until the tops are firm to the touch.

Paleo Vanilla Cupcakes

same but vanilla 

Cook time: 30 minutes

Ingredients(Makes a dozen cupcakes):

• 1/2 cup plus 2 Tablespoons coconut flour
• 4 eggs
• 2 egg whites
• 1/2 cup cane sugar
• 1 cup coconut milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda

hw: 
The frosting is not paleo (has corn or better know as confectioners sugar) so you need to find a frosting recipe or not use any. I believe I have one here under Elana's pantry label. 
Here it is : 

Elana's Paleo Chocolate Frosting (hw: I really like this one it is creamy, yummy) 

• 1 cup dark chocolate chips
• ⅓ cup coconut oil
• 1 tablespoon vanilla extract

1. In a small saucepan over very low heat, melt chocolate and coconut oil
2. Stir in vanilla extract
3. Place frosting in refrigerator for 15-30 minutes to thicken
4. Remove from refrigerator and whip frosting with a hand blender until thick and fluffy

recipe from Elana's Pantry

Why You Should Put Butter in Coffee

Gives you more energy

Heartweed:  I have tried the coconut oil method in the blender and it is really good. I have not tried the butter yet. Unsalted Grass fed butter!!!! There is a huge difference. I use kerry gold butter. 

Adding butter or coconut oil boosts energy.  Pairing grass-fed butter and coconut oil with coffee will not only supply but help with the absorption of healthy fat soluble vitamins A, D, E, K & K2 and healthy fatty acids such as conjugated linoleic acid (CLA) and medium-chain triglycerides (MCTs).

Helps with weight-loss

Coffee is a potent thermogenic. It increases metabolic rates and fat mobilization which promotes fat loss.  Thus, adding coconut oil  (another thermogenic) and grass-fed butter makes it a very effective way to shed pounds.  It also makes you feel full until lunch so you don’t feel compelled to snack.

Improves brain function

Butter provides the perfect balance of omega-3 and omega-6 fats.  Arachidonic acid contained in butter  plays a role in brain functions and is a vital component of cellular membranes.

Coffee with Butter Recipe

Ingredients

• 1 cup of organic coffee (hw: that is 8 ounces --these bigger cups are 14 to 16 ounces so double everything) (BLACK no milk or sugar added) 
• 1 tablespoon coconut oil 
• 1 teaspoon organic grass-fed unsalted butter
• ¼ tsp vanilla (optional) 
• raw organic honey to taste ( hw: I use maple syrup also) 

Directions

1. Put all ingredients in a blender and blend for 30 seconds until rich and creamy.  Enjoy!