Cauliflower Biscuits with Bacon & Jalapeño {Paleo}

by karen | Oct 20, 2014 | Food

Ingredients:

• 2 bags (12 oz. each) cauliflower florets
• 2 Tbsp extra virgin olive oil
• 1/2 cup almond flour
• 2 eggs
• 1/3 cup fully cooked bacon, chopped (or go for bacon bits to save time!)
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 jalapeño, chopped (keep the seeds if you like it spicy!)

CREDIT

Paleo Pumpkin Pie Bars

by karen | Oct 17, 2014 | Food

Ingredients

• (1) 15 oz can of pure pumpkin (not pie filling) –or– 1 3/4 cups of pumpkin purée
• 1/3 cup of Medjool dates (pulsed in a food processor or puréed)
• 1/3 cup of raw honey
• 1/2 cup of coconut milk, full fat
• 2 eggs, whisked
• 2 tbs coconut oil
• 1 tsp of pure vanilla
• 2 tsp of pumpkin pie spice
• 1/2 tsp of cinnamon
• 1/4 tsp of nutmeg

• 1 1/2 cups of almond flour
• 1/2 cup of pecans, roughly chopped
• 1/4 cup of coconut oil, melted
• 3 tbs raw honey
• 1/2 tsp of pure vanilla
• pinch of salt

Instructions

1. Preheat oven to 350-degrees F
2. Grease bottom of an 8 x 8 inch pan
3. Combine all of the crust ingredients into a bowl and mix well by hand
4. Take crust dough and press into the bottom of the 8 x 8 pan to form a tight layer
5. Bake the crust 15-20 minutes, or until it’s lightly browned
6. Start pie filling: In a medium saucepan, whisk all the filling ingredients together
7. Cook over medium heat, until filling starts to bubble – then cook for 1 minute more
8. Remove from heat, and pour over cooled pie crust layer
9. Refrigerate 2 hours before serving
10. Keep refrigerated except to serve
11. Note: To set up the pie bars faster, place in freezer after combining

CREDIT

Paleo Twice Baked Breakfast Sweet Potatoes

by karen | Oct 15, 2014 | Food

Ingredients

• 2 medium sweet potatoes
• 4 slices bacon
• 1 medium sweet onion, diced
• 4 garlic cloves, minced
• sea salt and black pepper
• 4 small eggs

Directions

1. Heat oven to 400 degrees. Poke sweet potatoes with a knife a couple times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.
2. In a large skillet, fry bacon until crispy. Remove and toss in onion and garlic in leftover bacon grease. Cook for about 5-7 minutes until onion is translucent.
3. After bacon cools, cut into small pieces.
4. Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato. I used a knife to cut about 1/4 inch away from the skin all the way around then I cut the middle into three pieces. This makes it easier to remove the middle without breaking the skin.
5. Mash sweet potato into skillet. If it is a little undercook, cover and cook for 10 more minutes.
6. Stir in salt, pepper and half the bacon bits. Place sweet potatoes on a parchment lined baking sheet.
7. Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
8. Break one egg into each divot then sprinkle with remaining bacon bits. Cook for 15 minutes or until yoke is set.

CREDIT

Baked Apple Chips

by karen | Oct 13, 2014 | Food

Ingredients:

CREDIT