Paleo "Egg in the hole"

The presentation of this breakfast is so colorful, the colors from the green onions, cranberries, dates, and almonds screams 'taste me'!!!

...the drizzel and bacon pushes this dish waay over the edge

Although this is not the 'original' Paleo version,  I  used what was in my cabinets and created my version as you can to just try and keep it paleo as possible.

Here's what I used:

•Preheat oven °375

• parchment paper lined baking sheet

• 1 good size Acorn squash I was able to get 5 slice close to 3/4 of and inch ( not too thin), seeds removed

• 3 pitted dates

• 1/4 cup raw sliced almonds

• 2TBSP dried cranberries 

• 4 eggs 

• melted 1TBSP coconut oil

• sea salt and cracked black pepper to taste 

• pure maple syrup, raw honey, Agave, or molasses for drizzeling *optional 

*** I have a few blends I created to my desire of part raw honey, agave, molasses, coconut extract, vanilla extract, and maple extract

•cooked bacon *optional

~place cleaned acorn slices on baking sheet

~season the squash with salt and pepper

~ bake for 20mins 

Now...

~put cranberries, dates, and almonds on cutting surface and chop together to combine them, chopping into tiny crumbles 

~when ready, remove squash from oven

 ~brush with melted coconut oil 

~crack an egg into the middle of each acorn squash slice 

~season the egg with salt and cracked black pepper 

~cover the top of the squash with the cranberry, almond, date crumble

~bake at °375 for 10mins or until egg is ready to your doneness

~serve with or without bacon

~ 'to drizzel or not to drizzel'??? that is the question well, I  love to drizzel 

ENJOY!!!

Triple chocolate chip toffee cookies

These cookies are so Paleo and delicious just try to eat one. They are full with chunks of semi sweet chocolate, milk chocolate, dark chocolate, chunks of toffee and topped with sea salt. They show off as gourmet cookies, they're delicate and full of flavor with a different taste in every bite.

These cookies do not contain the basic white flour and can be made with brown sugar or coconut sugar but I choose to use honey trying to stay close to the 'Paleo' model as possible. They will stay fresh if stored in a air tight container on the counter up to 2 to 3 days or in the refrigerator for a week (if they last that long)...I kept mines in the refrigerator and prefer to eat them cold.

For these awesome treats I used. ..

▪ 1 cup almond flour 

▪ 1/4 cup coconut flour 

▪ 1 tsp. baking soda

▪ 1/4 tsp. table salt

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****THE NEXT 4 INGREDIENTS SHOULD BE USED AT ROOM TEMPERATURE 

▪ 6 TBSP coconut oil

▪6 TBSP peanut butter

▪ 1 egg

▪ 6TBSP honey

▪ 2 tsp. vanilla extract 

▪ 4 TBSP Heath toffee divided

▪ course sea salt for garnish

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***the chocolate should total 1 1/4 cups

▪ 1.67oz 72% cacao dark chocolate (bitter sweet) chopped

▪ 1.67 oz dark chocolate chopped

▪ 1.67oz milk chocolate chopped

One day I was at Trader's Joe and stocked up one these little packets of chocolates that came in different types, I ended up buying about 3 of each kind.

The first thing is to chop the chocolates combine them together then set aside, they should amount to 1 1/4 cups 

Now...

in a medium bowl combine and stir the dry ingredients: almond flour, coconut flour, baking soda, and salt set aside

...you should be left with the wet ingredients 

In a large bowl add the honey and coconut oil, using a electric hand mixer, mix the two together about 1 minute scrap down sides...

...to that, add tbe peanut butter and vanilla extract mix for 2 minutes, mixture will become smooth and creamy

...scrap down sides, to that mixture use a wooden spoon stir in the dry ingredients combine just until moistened 

...scrap down sides, add in 1 cup of chocolate chunks and 2 TBSP of toffee, fold mixture together, refrigerate for 30 - 40 minutes

***this dough will make 12 nice size cookies 

When ready  Preheat oven 350°, line 2 cookie sheets with parchment paper 

***each cookie amounts to about 1 TBSP of dough  (+ or -) so i used the white  scooper 

I tried using the 2TBSP scooper  and got 8 big cookies with some dough leftover but, I felt the cookies would've been too big so...

Using the 1TBSP scooper I placed 6 nice round scoops of dough on each prepared pan. then using the last of the chocolate chunks divided into the cookies, then using the last 2TBSP of toffee press down into cookie dough, then sprinkle each cookie with course sea salt (do not over press on the dough)

place pans in oven, bake for 12 -15 minutes, at the 6 or 7 minute mark rotate pans to ensure a even bake 

Allow cookies to cool in pan for and firm up a bit 5 - 10 minutes 

transfer cookies to cooling rack to finish cooling 

ENJOY!!!

Paleo pancakes with blueberries and Maple syrup

I enjoy the meal ideas that are Paleo especially when im trying to lower my intake of flour and extra added sugars. These pancakes are awesomely delicious and simple to make just be careful when you flip them as the batter is thinner (weaker) than normal pancake batter that contains flour. Thanks nomnompaleo for sharing this yummy recipes but I added my favorites to the batte. 

These little mini cakes are packed with the natural taste of coconut and banana thats used to bind the ingredients. 

This recipe can make 12 mini pancakes but I made 6

Here's what you'll need to make'em fast and easy them add what you like to put a smile on your family's face.

☆

- cast iron skillet or griddle 

- 2 large eggs

- 3 TBSP of FULL FAT coconut milk 

- 1/2 ripe banana mashed

- 1/2 tsp. apple cider vinegar 

- 1/2 vanilla extract 

- 1 1/2 TBSP Coconut flour 

- 1/2 tsp. cinnamon

- 1/2 tsp. nutmeg 

- 1/4 tsp baking soda 

- pinch of table salt

- 1 TBSP unsweetened shredded coconut toasted

***1/4 tsp. coconut oil (give or take)

- coconut oil for frying

- fresh blueberries for topping

- Maple syrup for drizzling 

Coconut milk can be used in many ways cereal, coffee, smoothies, sauces, etc... I enjoy the flavors of 'A taste of Thai' brand coconut milk, it's rich, flavorful and creamy whenever I find it on sale I stock up. 

After opening the can you'll notice the coconut fat has collected, I find it easier to stir it up in the can then pour it out or if you need the fat only then skim it off the top, but we need the milk to be  'full fat' for this recipe

First, toast the shredded coconut until brown and crispy,, set aside

Next: 

In a medium sized bowl mix together the wet ingredients: egg, coconut milk, mashed banana, vinegar, vanilla (there will be lumps)

Now:

in a small bowl mix together the dry ingredients: flour. salt, cinnamon, nutmeg, baking soda 

Now:

add enough coconut oil to you skillet or griddle, I used my griddle because my flipping skills are still being developed. Heat the griddle to 275 - 300° ***be careful the

 cake can easily burn so be patient they are well worth the wait. 

Next:

take the 1/4 tsp. of coconut oil divided into 3 and drop it randomly into the wet mixture 

now, add the dry mixture into the wet mixture stir well

now crumble the toasted coconut flakes into the batter and stir

Once the grilled is hot, use a TBSP amount for each pancake, * I used approx 1 1/2 TBSP per cake, allow the pancakes to start to bubble up before flipping them, check the underneath to ensure they don't burn...then flip'em

Now,

allow them to cook about 2 more minutes or until done remove from heat, then repeat if you have more batter 

☆Now, plate'em

☆Top'em with blueberries 

drizzle with warm maple syrup 

and...ENJOY!!!