Hummingbird Bread- Paleo Recipe

Serves: 4-6

Ingredients

·         ½ cup tapioca flour/powder

·         ½ cup coconut flour

·         ½ cup coconut sugar

·         ½ teaspoon cinnamon

·         ½ teaspoon baking soda

·         pinch of salt

·         2 bananas, mashed

·         ½ cup pineapple, diced

·         ½ cup coconut oil, melted

·         3 eggs, whisked

·         1 teaspoon vanilla extract

·         ½ cup pecans, chopped

Instructions

1.    Preheat oven to 350 degrees.

2.    Add tapioca flour, coconut flour, coconut sugar, cinnamon, baking soda, and salt to a large bowl and mix.

3.    Then add the rest of the ingredients, folding in pecans at the end.

4.    Pour mixture into a bread pan (I lined mine with parchment paper for easy removal) and smooth at the top

5.    Bake for 40-45 minutes or until bread is completely cooked through (use the toothpick trick to check)

6.    Let cool slightly before serving.

You may not agree that everything in a PALEO Recipe is something that you should be eating. I would agree with you. However, consider what someone was eating BEFORE they switched to PALEO. This is probably reducing their symptoms and has them healthier than they were. Everyone is on their own path to wellness. That includes myself. You will get no harsh judgements here from me. Only unconditional love and understanding. We just need be kind to ourselves and to others. Our survival depends on it. We all do our best every day to stay healthy. Nameste my friend. 

Dare to Dessert

Coconut Macaroons 

Ingredients:

6 egg whites
1/4 tsp. celtic sea salt
1/2 cup raw honey
1 tbsp. vanilla extract
3 cups unsweetened coconut

Directions:

In mixing bowl, whisk eggs, sea salt, raw honey, vanilla and coconut. Spoon batter on to parchment paper on cookie sheet Bake and 350 degrees for 10 to 15 mins until lightly browned.

Sweet Potatoe Brownies

One Potatoe
   Two Potatoe
      Sweet Potatoe...More!!

Ingredients:
1 avocado
1 C cooked sweet potato puree
½ C Applesauce
¼ C honey
1 tsp Vanilla Extract
4 eggs
1/4 C Coconut flour
2 tbsp arrowroot powder
½ C cacao powder
½ tsp Sea Salt
1 tsp Baking Soda
¼ C honey
½ C almond butter
¼ C cacao powder
½ C coconut milk
pinch Sea Salt

Directions:
1. Preheat oven to 375 degrees F
2. In a bowl, combine avocado, sweet potato, applesauce, honey and vanilla.
3. When creamy, add in cacao powder
4. Add in eggs one at a time
5. In a separate bowl, combine coconut flour, arrowroot flour, salt and baking soda.
6. Add wet ingredients to dry ingredients and mix until smooth.
7. Grease 8x8 pan with coconut oil and line it with parchment paper
8. Bake for 25-35 minutes
9. Let cool, then enjoy!

Whole30 Chicken Wings for Super Bowl Sunday!

INGREDIENTS

• 1-2 dozen Chicken Wings
• ½ cup of Franks RedHot Wings Sauce (Buffalo)says it's milder than the others
• ¾ cup of heavy coconut cream
• ½ tsp Roasted Granulated Garlic Powder
• ½ tsp Smoked Paprika

INSTRUCTIONS

1. Preheat oven to 375 degrees F (190 degrees C)
2. Rinse and pat dry chicken wings
3. In a skillet, blend hot sauce, heavy coconut cream, garlic powder and smoked paprika - allow the coconut cream to melt into the hot sauce, making the hot sauce look creamier.
4. Set aside ¼-ish cup of the sauce for later
5. Lay a few wings at a time in the hot sauce, covering them thoroughly with the sauce. When they are covered in the sauce, place them on a rack placed on a cookie sheet with parchment paper underneath for easier clean up later.
6. Bake for 35-45 minutes - flipping the wings half way through. Before you put them back in the oven drizzle the remaining hot sauce on the wings.
7. For crispy wings -stay nearby because this doesn't take long- change the oven setting to broil for 2 minutes.Flip at 1 minute so both sides get crisp
8. Enjoy the wings and the game!!

Serving Just One Is Still Fun!

Blueberry Muffins for One

Ingredients:

• 1 tbsp coconut flour
• 1 tbsp almond flour
• 1 tbsp oat flour (omit for paleo version)*
• 2 tbsp granulated sweetener of choice (we use coconut sugar, adjust to taste)
• 1/2 tsp aluminium free baking powder
• Pinch cinnamon
• 1 large egg (can sub for 1 large egg white or 1 flax egg)
• 1 tbsp mashed banana/pumpkin/mashed starchy vegetable e.g. sweet potato
• 1 tbsp + dairy free milk of choice**
• 2-3 tbsp fresh or frozen blueberries
  

Recipe:

Pour batter into an oven safe mug or cup and bake at 350F (180C) for 12 minutes, or until a toothpick comes out clean. 

Notes
* If you omit the oat flour for almond, you'll need a dash more dairy free milk.
** Depending on the starch you use and the brand of coconut flour, you will most likely need more than 1 tablespoon - adjust accordingly.

Paleo Egg-In-The-Hole

PALEO EGG-IN-THE-HOLE

Yield: Yields 6 Egg-in-the-Holes

NF based on 1 of 6 servings

INGREDIENTS

• 2 acorn squash
• 6 whole eggs
• 2 tbsp extra-virgin olive oil
• Salt and pepper to taste
• 5-6 pitted dates
• 8 walnut halves
• Fresh parsley to garnish

INSTRUCTIONS

1. Preheat oven to 375F
2. Slice squashes crosswise in order to get at least 3 slices with complete holes per squash*. Your good slices should be about 3/4" inch thick.
3. Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 minutes.
4. While the squash is in the oven, place walnuts and dates on a cutting board and chop them simultaneously until their texture resembles that of coarse sand.
5. Take the squash out of the oven and drizzle each slice with a little bit of olive oil.
6. Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle date/walnut crumble over the entire surface of the squash slices and eggs
7. Return to the oven for 8-10 minutes or until the eggs are done to your liking
8. Garnish with fresh parsley and serve immediately.
9. Drizzle with maple syrup if desired.

Creamy Delicious Paleo/Vetetarian Mac & Cheese

Cauliflower Mac and Cheese
Yield: 6 servings
Active Time: 20 minutes
Total Time: 35 minutes

Ingredients:

2 large heads cauliflower
2 cups cashews, soaked overnight
1 shallot, roughly chopped
3 tablespoons nutritional yeast
1/4 cup ghee
1 1/2 tablespoons tomato paste
2 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne
1 1/2 teaspoons salt
Freshly ground black pepper

Topping (Leave off if vegetarian)
4 ounces bacon, chopped
1/2 cup pine nuts, roughly chopped
1/2 cup hazelnuts, roughly chopped
2 cloves garlic, minced

Directions:

Put a pot of salted water to boil over medium-high heat and preheat oven to 375 degrees.

Break cauliflower florets into bite-sized pieces (these are your "noodles") and cook in boiling water 3 minutes. Drain and set aside.

Drain cashews from soaking water and place in bowl of food processor. 

Process with shallot, nutritional yeast, ghee, tomato paste, mustard, lemon juice, and apple cider vinegar. Process until smooth. Add in turmeric, garlic powder, onion powder, and cayenne, along with salt and pepper and process until completely homogenous and smooth. If need be, dilute with a bit of filtered water or coconut milk to achieve the consistency of a creamy sauce. 

Toss sauce with cauliflower and place in a cast iron skillet.

For the topping, cook the bacon in a skillet over medium-high heat until fairly crispy and toss with pine nuts, hazelnuts, and garlic. Sprinkle over top of cauliflower mixture and roast in oven 5 to 10 minutes to warm through.

Reminder: To keep things vegetarian, skip the bacon “breadcrumb” topping. 

Photo credit: Paul Delmont

Recipe courtesy of  www.thrivemarket.com blog by Merce Muse

 I shop at Thrive Market and can recommend them. The shipping package will arrive in perfect order. From California I give it about 5 days.