Beef Stew with Sweet Potatoes and Bacon

Yes, bacon! The combination of bacon and sweet potatoes make this unlike any stew you have ever had! The best part? There is no precooking like the Paleo Chili, you just dump the ingredients and go!!

What you need:

• homemade, paleo bone broth (check out THIS easy way to make it!), approximately 28-32 oz
• 2.5 lbs of stew meat
• 2 carrots, cut @ 1/2"
• 2 celery sticks, cut
• 2-3 medium sweet potatoes, cut to 1" half circles (any smaller and they will fall apart)
• 5-6 pieces of bacon, cut @ 1/2" chunks
• 1 tbsp thyme
• 1 tsp each, salt and pepper

What you do:

1. Turn crockpot on low. 
2. Pour in homemade bone broth. 
3. Add half the meat, carrots, celery, sweet potatoes, and bacon. 
4. Add thyme, salt and pepper. 
5. Add the other half of all ingredients. 
6. Mix well to combine. 
7. If your ingredients are too high up over the liquid, you can add a little water. 
8. Cook on low for 5-6 hours. 
9. If you like a thick stew, you can add 1 tbsp coconut flour at the end. 

Yes, we like sweet potatoes! 

Homemade Broth

Nutrient dense, homemade broth is very easy and inexpensive to make! It's also a great way to use the bones from whole chickens, steaks, turkeys, etc. There are a lot of benefits to making your own broth, especially from a health perspective. It is a great source of the amino acids needed for healthy connective tissue.  The Paleo Mom has a great article on these two amino acids. It's also great to have on hand for when someone is sick.

There are several places to get good, quality bones:

• Save them from when you roast or bake chicken, turkey, goose, duck or when you grill steaks. 
• Go to the market and purchase neck bones, marrow, and any other leftovers that the butcher may have on hand. I know at Kroger, they prepackage them and are in the beef section. 
• Online at Tropical Traditions or US Wellness Meat. 

What you need:

• 2 lbs or more of bones from chicken, cow, turkey, lamb, bison (any healthy source)
• 2 carrots, cut in large chunks
• 1 onion, cut in large cunks
• 2 celery sticks, cut in large chunks
• 1.5 tbsp bay leaves
• 1 tsp each salt and pepper
• water

What you do:

1. Start by collecting bones and carcasses from meals. You can also purchase them at any of the above mentioned places. 
2. Place bones/carcasses in crockpot. 
3. Add chopped up veggies. I noted to cut them up in large chunks because you will have to spoon them out later. 
4. Add enough water to cover bones and vegetables. 
5. Add bay leaves, salt and pepper. 
6. Stir or mix with hands until well combined. 
7. Cook on low for 10-12 hours. I have never experimented with cooking on high. You want this to sit for a long time so that the nutrients from the bones have time to simmer. 
8. Once finished, scoop out vegetables and bones/carcasses. 
9. If I am making this well in advance of using, I pour the broth into ice cube trays and once frozen, store in a ziploc bag. If you make it the day before you are using it, you can store in an air tight container and keep in the refrigerator.

Fruit & Nut Bars!

I love Lara Bars and Kind Bars. I do not love paying over a $1 an ounce for one...especially when we go through several a day in this house! So, after testing out a few recipes, here is my version (plus a few extra flavors) of the fruit/nut bar. These only took about 15 minutes from start to clean up. I will be adding more flavors once I try them out!

Raisin Crunch

What you need:

• 1 1/3 cup pitted dates (roughly 10 dates)
• 1 cup salted almonds
• 1 cup salted cashews
• 1/2 cup sunflower seeds
• 1/4 raisins
• 1/4 craisins (can omit and use additional 1/4 cup raisins)
• 2 tsp vanilla
• 2 tbsp water

What you do:

Sorry for the lack of pictures...these didn't last long!

1. In a food processor (I use a Ninja BL700 Kitchen System 1200 (Google Affiliate Ad)), blend dates, vanilla, and water. 
2. Scoop out date mixture into a large mixing bowl. 
3. In food processor, pulse almonds and cashews until chopped fairly small (not so small that it turns into flour/meal). 
4. Add nuts to date mixture. Toss in sunflower seeds, raisins, and craisins. 
5. Knead together with your hands until fully mixed. 
6. Depending on how thick you want your bar, you can press the mixture into an 8x8 baking dish, pie pan, or a bread pan. 
7. I lined my pan with foil so that it would be easier to get out (...and so I wouldn't have to clean another dish!)
8. Freeze for 2 hours. 
9. Cut and enjoy! 

 Coconut Almond

• 10 pitted dates
• 2 tsp vanilla
• 2 tbsp water
• 6 tbsp unsweetened coconut flakes
• 1 cup pecans
• 1 cup salted almonds
• 1/2 cup sliced almonds (if you don't have these, add 1/2 c of whole almonds)
• 3 tbsp honey (add at the end when kneading)

Chocolate Cherry Chunk

• 10 pitted dates
• 2 tsp vanilla
• 2 tbsp water
• 1.5 cup almonds
• 1 cup cashews
• 1/4 cup dried cherries (I cut mine in half) (add at the end)
• 1/4 cup dark chocolate chips (add at the end)

Almond Chicken Bake

 What you need:

• 2 lbs chicken breasts or tenderloins 
• 1 cup almond meal
• 3 eggs
• 2 tbsp chili powder
• 1 tbsp italian seasoning
• 1.5 tbsp garlic powder
• 1 tsp cayenne 
• salt and pepper to taste

What you do:

1. Preheat oven to 400*. 
2. Grease or line a 13x9 baking sheet.
3. Mix all dry ingredients on a plate.
4. Beat eggs in a shallow dish.
5. Dip chicken in egg and dredge in dry ingredients. Hold onto dry ingredients until chicken is done.
6. Bake for 8 minutes each side (chicken breasts) or 5 minutes each side (tenderloins).

When I flipped the chicken, I sprinkled some more dry ingredients on there so it would get crispy.  Also, this comes out spicy, so if that's not your thing, only use 1 tbsp of chili powder.


Keeping a food journal: Paleo Almond Chicken Bake

Crockpot Pumpkin Spice Latte, Paleo Style!

I found this recipe on pinterest from this website. These were extremely easy to make despite the 2 hour crockpot wait! You could make them as you would a normal latte but, in my opinion, they are much tastier when they've simmered in the crockpot! Here is my paleo version!

What you need:

• 7 Tbsp pumpkin puree
•  6 Tbsp vanilla
• 2 Tbsp cinnamon
• 1 Tbsp nutmeg
• 4 cups strongly brewed coffee
• 4 cups almond milk
• 8 Tbsp honey

 

What you do: 

1. Combine almond milk and coffee in the crockpot. Mix well. 
2. Mix all other ingredients together and transfer to crockpot. 
3. Let contents cook on high for 2 hours. 

I still ended up needing some more almond milk and honey in mine, but I like my honey & milk with coffee so you may not need it ;) 

Zucchini Tater Tots

I snagged this recipe from The Wellness Mama...check her out! She is amazing!

What you need:

• 2 medium zucchini
• 2 eggs
• 1 onion
• 1/2 cup Parmesan cheese (optional, can replace with almond flour or 3 tablespoons of coconut flour if you are strict)
• 1/4 cup almond flour
• 1 teaspoon each of garlic powder, salt, pepper and basil leaf

What you do:

1. Preheat oven to 400 degrees
2. Grate the zucchini with a cheese grater or food processor. 
3. Add the salt and squeeze with a towel or some paper towels to get the excess liquid out. Be sure to get as much liquid out as possible! Put in a medium sized bowl. 
4. Grate the onion and add to the bowl. Add the eggs, parmesan cheese and almond flour. 
5. 
   Sprinkle the spices on top of the mixture and mix until evenly incorporated. 
6. Well grease a muffin tin and fill about 1/2 way with mixture
7. 
   Bake for approximately 18-20 minutes or until tops and sides are starting to brown. 

Paleo Cupcakes/Frosting!! (smash cake recipe too)

I don't have any pictures of these since I can't keep them around long enough to photograph! :) Trust me, they are awesome!

What you need:
Cupcake: 

•  1/2 cup coconut flour
•  1/2 tsp sea salt
• 1/4 tsp baking soda
•  6 eggs
•  1/2 cup grapeseed oil (or EVOO but grapeseed is better!)
•  1/2 cup pure maple syrup, honey, or agave nectar
•  1 tbsp vanilla extract

*For chocolate cupcakes, add 2 tbsp cocoa powder

Chocolate Frosting:

• 1 cup of dark chocolate chips
• 1/2 cup grapeseed oil (can use EVOO, but not coconut oil...frosting will melt too easily)
• 2 tbsp pure maple syrup, honey, agave nectar
• 1 tbsp vanilla extract
• 1/4 cup almond milk
• pinch of sea salt

What you do:
For cupcakes:

1. Preheat oven to 350 degrees F
2. In a medium bowl, combine coconut flour, salt and baking soda
3. In a small bowl, combine eggs, oil, maple syrup and vanilla
4. Mix wet and dry ingredients and blend/mix together until smooth
5. Pour into muffin liners about 2/3 full (they won't rise a lot)
6. Bake for 16-18 minutes

For frosting:

1. Chop dark chocolate up and place in a saucepan
2. Pour grapeseed oil and mix with chocolate
3. Heat over low heat until melted and blended
4. Stir in maple syrup, vanilla, and salt
5. When melted, transfer chocolate to a mixing bowl and let cool on counter for 10 minutes. After it's cooled a bit, place bowl in freezer for 15-20 minutes. 
6. Use hand mixer to whip the frosting on high speed until smooth and creamy. Frosting will lighten in color. 
7. If the frosting isn't whipping well, you may need to freeze it for longer. 

**We are using the recipe for our son's smash cake. The pan we have (large cupcake pan) is huge so we are doubling the recipe. This recipe doubles perfectly!! 

ETA: Finally snagged a photo...before decorated:

Paleo Biscuits

I have tried COUNTLESS biscuit recipes since going paleo and was beginning to think I would never find one! So, I started taking ones that were ugh and changing stuff up and here we are! These biscuits are amazing!! They are also super easy to make! 

What you need: 

• 6 egg whites (you can use the yolks to make Paleo Ice Cream! )
• 1/4 c coconut flour
• 3/4 cup almond flour
• 1 tsp baking powder
• 1 tsp sea salt
• 3 tbsp coconut oil, chilled (you can also use butter, if you choose)
• 3 tbsp honey

What you do:

1.  Preheat oven to 400 degrees. 
2. Line baking sheet with parchment paper. 
3. Mix flours, baking powder, sea salt together in a mixing bowl. 
4. Using a fork, cut int the cold coconut oil until the mixture is crumbly. If you need to, add more chilled coconut oil. 
5. Place the bowl in the fridge for 10-15 minutes. 
6. In a small bowl, beat the egg whites until frothy. Use a whisk for a good workout ;)
7. Fold in the egg whites into the flour mixture until combined. 
8. Using an ice cream scoop or large spoon, scoop 1/4 cup sized balls of dough onto the parchment paper. Use scoop or spoon to flatten the tops. 
9. Bake for 15-17 minutes.

Paleo Chocolate Chip Cookies :)

We'll dive right in to this recipe...no intro needed!!

What you need:

• 3 cups almond flour
• 1 tsp baking soda
• 1 tsp sea salt
• 2 eggs
• 1/2 cup pure maple syrup (can substitute honey)
• 1/2 cup coconut oil, melted
• 1 tsp vanilla
• 2 cups dark chocolate chips

What you do:

1. Preheat oven to 350 degrees. 
2. Mix almond flour, sea salt, and baking soda in a large mixing bowl. 
3. Beat eggs in a medium bowl. Add vanilla, pure maple syrup, and coconut oil.
4. Combine wet and dry ingredients. 
5. Stir in chocolate chips. 
6. I like to put my dough in the fridge for about 15 minutes to let it firm up. Otherwise, it's really loose and hard to spoon out. 
7. On a baking sheet with parchment paper (if you have it), drop tablespoon sized balls of cookie dough. Dough will spread a little so leave space!
8. Bake for 10-13 minutes. My cookies always look a little light, but we like them SOFT!!
   
   

   

   Add some almond milk and you are set!!!

   
    

Kale Salad...the only recipe you will ever need!

I haven't posted in a LONG time! I have a good excuse...my husband and I are opening our own CrossFit gym and things have been busy!! Don't know what CrossFit is? Check it out! It's really the ONLY way to work out ;)
Back to food! I snagged this fantastic recipe from some good friends! Some of you may know this but I don't eat too many vegetables (3, I eat 3 vegetables: kale, lettuce, sweet potatoes. If I can survive on paleo, anyone can!!!). It used to be just lettuce...covered in non paleo dressing. Then, I was introduced to this kale salad and now it is my go to vegetable side! It is easy to make and REALLY REALLY GOOD!! The best part is that you can easily tailor the ingredients to suit your sweet/tangy preferences!

What you need:

• one bunch of kale, greens torn off the stalk (roughly 4 cups)
• 2 tablespoons olive oil
• 1.5 tablespoons lemon juice
• 2 tablespoons honey
• Sliced almonds, chopped walnuts, sunflower seeds, raisins, chopped apples or whatever other toppings you want! 

What you do:

1. Drizzle olive oil over kale. Massage oil into kale. What you are doing is breaking down the kale and eliminating the bitterness. Your kale will shrink considerably! See...
2. Add lemon juice and mix into kale. Mix well...this is key!
3. Add honey and massage into kale. Again, mix well or parts will taste sweeter than others!
4. Taste...if you want a tangier taste, add more lemon juice. If you want it sweeter, add more honey! 
5. Toss in whatever nuts/seeds you'd like as well as any other fruit that you want! 

Keeping a food journal? Kale Salad

Banana. Nut. Muffins. Enough said!

This recipe is so awesome, we are just going to jump right in! Wait, I'll post a picture of the end product in case you need more motivation....

OH. MY. GOODNESS!

What you need:

 DRY INGREDIENTS
2 cups almond flour
1/3 cup coconut flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup baking walnuts (chopped)

WET INGREDIENTS
2-3 over-ripe bananas
1 tbsp vanilla
3 eggs (at room temperature...I let mine sit on the stove while the oven was preheating)
1/3 cup honey
3 tbsp coconut oil
2 tbsp almond butter

What you do:

1. Preheat oven to 350 degrees.
2. Place walnuts on a baking sheet, and put them in the oven to roast. Watch them closely, as they do burn easily.
3. Mash bananas into a liquid. Mix in honey and almond butter.
4. Beat eggs, oil and vanilla. Add to banana mixture.
5. In a separate bowl, mix all dry ingredients, including toasted walnuts.
6. Mix wet and dry ingredients.
7. Spoon batter into lined muffin cups.
8. Bake 15–20 minutes.

Makes between 12-16 depending on high you fill up the muffin cups!

Keeping a food journal? Paleo Banana Nut Muffins based on 16 muffins made.

Paleo Chili..in a crockpot!

I apologize, in advance, if you read crockpot as "simple". This is not one of those crockpot recipes where you can just dump everything in and forget it...sorry! I will promise you, however, that the preparation that goes into this meal is TOTALLY worth it in the end! Best. Chili. Ever. The original recipe that I got from my mom had less meat, so I fixed that ;)

What you need:

• 8 slices of applewood bacon (cut into 1/2" pieces)
• 1 pound of ground pork
• 1.5 pounds of beef or turkey 
• 4 cloves of garlic (chopped)
• 1 large onion (chopped)
• 1 red pepper (cut into small pieces)
• 1 yellow pepper (cut into small pieces)
• 3 tablespoons Chili Powder
• 1 tablespoon Cumin
• 2 teaspoons oregano
• 1 tablespoon paprika (or 1 teaspoon cayenne pepper)
• 28 oz can crushed tomatoes
• 28 oz can diced tomatoes
• salt and pepper, to taste 

What you do:

1. In a large pan, fry bacon pieces. 
2. Once bacon is browned, add garlic, onion, peppers, chili powder, cumin, paprika, oregano, salt, and pepper. Cook until all vegetables are tender. 
3. Add ground (beef or turkey) and brown with the above ingredients. 
4. Add pork and cook until it is no longer pink (about 4 minutes). NOTE: I don't have a pan big enough to do all of this, so I cook the pork separately and incorporate it in as it cooks. 
5. Remove pan from stove and pour into large crockpot.
6. Add beet, crushed and diced tomatoes. Stir until mixed. 
7. Taste for seasoning adjustments. This is where you can add more chili powder, salt or pepper, if needed. 
8. Turn crockpot to low for 1-2 hours. It doesn't really matter how long it sits for because everything is pretty cooked anyways. I leave it on for 2 hours because it gets more flavorful.

Almond Flour...CHEAP Almond Flour!

Almond flour is a fantastic alternative to wheat flour (not to mention way, WAY, healthier!). I use it for breading, pancakes, waffles, brownies, and cookies (recipe to come!!). Buying almond flour a pound at a time for $11-13/pound is a little (ok, A LOT) ridiculous, right? How about paying $3-6/pound? That sounds a lot better!!

At California Gold Almonds, you can buy blanched or natural almond flour for as low as $2.99/pound! They have a $5 flat rate shipping, too! However, anytime I have ordered (whether it's been a 10 pound bag or a 25# bag) shipping has always been free...yep, FREE! AND, my order always gets here within a week!
You can also purchase almonds, walnuts, and pistachios from California Gold Almonds. I have been ordering from CGA for awhile and I have never, ever, been disappointed!

Chicken & Mushrooms

Chicken, mushrooms, and that's it...well, a little salt and pepper and there you have it! One of the easiest paleo recipes out there! Yes, I know, you could add some thyme, a little basil, some garlic, or anything else you have floating around in your pantry. However, the point of this super simple recipe is to actually be able to taste the awesome flavor that comes from chicken and mushrooms....JUST chicken and mushrooms! And let me tell you...it is SO flavorful!

What you need:

• 4 chicken breasts
• salt and pepper (no measurements...just go with it!!)
• 8 oz mushrooms, sliced thick
• 1/2 c water
• 1 tablespoon butter (grass fed, if you can find it! Check out Mark's Daily Apple for brands)

What you do:

1. Preheat oven to 400 degrees. 
2. Salt and pepper each chicken breasts on both sides. 
3. Use olive oil or coconut oil and coat an oven safe pan. Place pan over medium-high heat and let it get hot. 
4. Sear chicken breasts for 5 minutes on one side. 
5. Flip chicken, sear for 5 minutes. Add mushrooms and a pinch of salt while searing. 
6.  Place pan (with chicken and mushrooms in it) into the oven for 15 minutes. 
7. Remove pan from oven and place on medium-high heat. Place chicken on a plate and cover loosely with foil. 
8. Saute mushrooms for 5 minutes. 
9. Add water and butter. Let it simmer until the butter is melted. 
10. Pour over chicken. Salt and pepper to taste. 

 Keeping a food journal? Paleo Chicken & Mushrooms

Maple Walnut Chicken

This recipe was already paleo when I stumbled upon it! I did, however, change up a few measurements on the spices and maple syrup.

What you need:

• 4 (4-6 oz each) boneless, skinless chicken breasts
• 1 Tbs olive oil
• 1 1/2 Tbs fresh thyme
• 1 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup walnuts, chopped
• 1/3 cup apple cider vinegar
• 1/4 cup pure maple syrup
• 1/4 cup water

 What you do: 

1. Combine olive oil, thyme, sea salt and freshly ground black pepper in a small bowl.
2. Rub chicken with seasoning and let stand for 10 minutes.
3. In a 12" nonstick skillet, toast walnuts over medium-low heat 4-6 min or until golden and fragrant, stirring constantly.
4. Transfer walnuts to dish, and turn heat up to medium under the hot skillet.
5. Add chicken to same skillet. Cook 10 min or until done. 
6. Transfer chicken to a clean plate.
7. Add vinegar to the chicken drippings in the hot skillet and cook for 1 minute, stirring constantly.
8. Add maple syrup and water. Turn heat to low and simmer 6-7 min. Mixture will thicken slightly.  Stir in walnuts and serve on top of chicken.

Pair with steamed veggies and you are good to go!

 Keeping a food journal: Maple Walnut Chicken