Since the Super Bowl fell in the 4th week of my paleo challenge, I knew I needed to make something delicious that would keep me full while I was surrounded by all the delicious dips, chips, chilis, and desserts! One of the owners at Crossfit Hook’d told me he always makes Meatzas (pizza with a meat crust), and I decided to give it a shot! So. Worth. It. This meatza was delicious and I have plenty of leftovers for the rest of the week!
2 pounds lean ground beef
All natural tomato sauce (I chose Tomato & Basil)
Any toppings you want
Preheat oven to 400.
Line a baking sheet with parchment paper.
In a large bowl, combine the beef with an egg and a teaspoon each of garlic powder & Italian seasoning.
Press onto parchment paper lines baking sheet into a flat rectangle.
Bake for 25 minutes.
Remove from oven and drain off fat.
Blot with paper towels, and add your toppings!
Pop bake into the oven for 15 minutes.
Let cool & slice!
It has been almost 3 full weeks since I began my paleo challenge with Crossfit Hook’d. Last night I started feeling as if I were getting a cold, so I decided a freezing Friday afternoon is the perfect day to make a crockpot soup! Soup always makes us feel better, right? I got this recipe from http://paleomg.com/sweet-potato-basil-soup/
2 sweet potatoes, diced
1/2 a yellow onion, diced
2 cloves of garlic, minced
1 tablespoon dried basil
1, 14 oz. can coconut milk
1 cup organic vegetable broth
Combine all ingredients in your crockpot.
Cook on high for 3 hours.
Add soup to food processor or blender and purée until smooth.
This soup would be delicious served with bacon & sour cream, or some crumbed sausage on top!
Tonight, I tested out a paleo recipe using almond flour to see if I liked these, or the coconut flour recipe better.
The almond flour pancakes were thinner and took longer to cook, but had more of a pancake feel. I really enjoyed both kinds, which isn’t surprising since they were both topped with almond butter.
1 ripe banana
1 tablespoon coconut oil, melted
1/4 cup almond meal
Dash of cinnamon
Extra coconut oil for coating the pan
Place pan over low heat.
Add extra coconut oil to pan to grease it.
In a small bowl, mash your banana well.
Add egg and melted tablespoon of coconut oil and mix.
Add almond meal & cinnamon and mix well.
Drop batter by 2 tablespoons.
Be careful because batter runs, so put pancakes far away from each other.
Place a large plate or cover over the pan to let the pancakes steam and cook for about 3 minutes on low heat.
Flip, cover again, and cook for another 1-2 minutes.
Top with almond butter while warm if desired
Just whipped myself up a batch of paleo pancakes for a snowy day dessert! Only 3 simple ingredients, and then I topped them with some goodies instead of syrup
3 tablespoons coconut flour
Dash of cinnamon
Almond butter (optional)
Place a pan over low heat.
Add coconut oil to grease your pan.
Whisk together eggs in a bowl, add coconut flour and stir until thick.
Add a dash of cinnamon.
Create pancakes, 2 tablespoons of batter, and flatten them slightly.
Add thin banana slices if desired at this point.
Flip after about 2 minutes, check for brownness on the bottom.
Once flipped cook for 1-2 minutes longer.
Spread almond butter on top while warm and sprinkle with more cinnamon!
A ridiculously simple recipe that I made for a cookie swap this past weekend.
1 box white cake mix
Ingredients called for on the box
14 oz. bag sweetened, shredded coconut
1 container cream cheese frosting
Dark chocolate melts
Extra shredded coconut
Bake the cake according to directions on the box.
Once cake is cooled, break it up into a large bowl, add coconut and frosting and mix thoroughly until doughy.
On a cookie sheet covered with parchment paper, roll out balls of the dough.
(Grease your hands, scoop a ball of dough with a cookie scoop, and roll until smooth between hands).
Freeze the cake balls for one hour.
Melt the chocolate and dip the cake balls half way into the chocolate and then dip in shredded coconut.
Keep refrigerated until served.
Recipe yields over 5 dozen.
Here is a Paleo friendly dessert for your table.
2 cups blanched almond flour
2 tablespoons coconut oil
15 oz. canned pumpkin
1/2 cup canned coconut milk
1/3 cup honey
1 tsp. pumpkin pie spice
Preheat oven to 350.
In a food processor, pulse almond flour.
Add egg and coconut oil and pulse until a ball forms.
Press crust into a pie dish on the bottom and up the sides.
Poke crust with fork all over.
In a food processor, combine pumpkin and eggs.
Then, add coconut milk, honey, and pumpkin pie spice and pulse to combine.
Pour filling into pie crust, and bake for 45 minutes.
Let cool, and then allow pie to set in fridge for at least 2 hours.
My first shot at one of my favorite desserts! I have made these Tiramisu Cupcakes , but this was the real thing. I would definitely like to give it a second try (because it was delicious) but also because I was a little short on Lady Fingers so it was a little runnier than I wanted.
24 small lady fingers
8 oz. Mascarpone
3 eggs (separated)
1/2 cup sugar
1 cup strong, black coffee
2 tablespoons Kahlua
Whisk egg yolks, sugar, and Kahlua together in a bowl.
Add the mascarpone and whisk again.
In a separate bowl, beat egg whites until soft peaks form.
Gently fold egg whites into the mascarpone mixture.
Dip each lady finger into the cooled coffee quickly.
Line the first layer of a small square pan with the dipped lady fingers.
Top with half of the mascarpone mixture.
Dust with cocoa powder, and let sit in the fridge overnight!
It’s finally November! Don’t get me wrong; I love October. It’s my birthday month and we have Halloween, but I love November for…you guessed it, Thanksgiving. I love pumpkin everything. So, I decided to make some of favorite cookies, the Paleo Banana Chocolate Chip Cakies . I make them constantly when I’m craving sweets, but this time, I replaced the banana with pumpkin purée.
1 cup pumpkin purée
3 tablespoons almond butter
2 teaspoons baking soda
3 teaspoons vanilla extract
Pinch of salt
2 1/2 cups almond flour
1/2 cup dark chocolate chips
Preheat oven to 350.
Line a cookie sheet with parchment paper.
Beat together pumpkin, almond butter, baking soda, vanilla, and salt until well blended.
Add almond flour and blend.
Finally, fold in chocolate chips with a spoon.
I drop my dough onto the parchment covered baking sheet with a teaspoon sized dough scoop to many more, tiny cookies.
Makes about 34 cookies.
Bake at 350 for 12 minutes. (Will have to do on two cookie sheets).
Let cool, and remove from baking sheet!
I found this recipe on Pinterest from http://www.tastykitchen.com
If you’re looking for a healthier way to start your day, these pancakes are made with no flour! Instead, they use rolled oats as their base. They also do not contain eggs or dairy!
2 ripe bananas, sliced
3/4 cup vanilla, almond milk
1 cup rolled oats
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
Mini chocolate chips
In a blender, purée banana and almond milk for 30 seconds.
Add oats, baking powder, salt, & cinnamon and purée for 1 minute.
Let mixture stand and thicken for a few minutes.
Place a large skillet on your stove over medium-low heat.
Once mixture has thickened slightly, pour by 1/4 cup onto greased skillet.
Sprinkle each with chocolate chips, and once pancakes start to bubble, flip, & cook for another 1-2 minutes.
Serve with syrup & enjoy!
One of my favorite, newfound desserts is tiramisu! Although, lady fingers are expensive to buy, so I thought about a tiramisu cupcake!
I found a recipe for them from http://www.yourcupofcake.com
It is a delicious, moist, vanilla & coffee cake with a marscapone & coffee filling, topped with a light cream cheese & whipped cream topping!
1 box white cake mix
2 egg whites
1/3 cup oil
3/4 cup buttermilk
3/4 cup sour cream
2 tsp. vanilla extract
1/4 cup strong coffee
8 oz. marscapone
1 tablespoon strong coffee
1/2 cup powdered sugar
8 oz. cream cheese softened
1 cup powdered sugar
1 tsp. vanilla extract
1 pint heavy whipping cream
Preheat oven to 350.
Line 24 cupcake wells with liners.
In a large bowl whisk egg whites, eggs, oil, buttermilk, sour cream, and vanilla gently.
Stir cake mix into wet ingredients.
Use half of the batter and fill the liners 1/3 of the way full.
Add the strong coffee to the remaining batter, and mix.
Drop one tablespoon of the coffee mixture on to the top of each batter-filled liner.
Bake for 16-20 minutes, or until the tops spring back.
Combine all filling ingredients with a spoon.
Beat cream cheese and sugar for the frosting until blended. Add the vanilla and heavy cream and beat until fluffy.
Once cupcakes are cool…
To assemble, cut a small cone shape out of each cupcake and fill with a teaspoon of filling.
Pipe whipped cream on to the top of the filled cupcakes.
Dust with a little cocoa powder & enjoy!