Loaded Sweet Potato Rounds

This is a very easy appetizer idea, and tastes so delicious! You won’t even miss white potatoes in this recipe.
I adapted this recipe from http://www.prevention.com

1 1/2 lbs sweet potatoes, peeled, sliced into 1/2″ rounds
1 tsp olive oil
1/8 tsp sea salt
1/8 tsp cayenne pepper
1/8 tsp garlic powder
Shredded Cheddar Cheese
Crumbled Bacon
Chives, diced
Sour Cream

Preheat the oven to 450.
Line a baking sheet with foil then coat the foil lightly with Olive oil
Toss sliced potatoes in a bowl with olive oil.
Place rounds onto greased foil without touching.
Sprinkle with the salt, garlic powder, and cayenne.
Bake for 10 minutes.
After 10 minutes, flip potatoes and bake for another 8 minutes.
Then sprinkle with cheese, bacon, and scallions and let bake for 2 more minutes.
Serve with sour cream.



Paleo Banana Chocolate Chip Muffins

Craving chocolate chip banana bread? Make these moist, delicious muffins!

1/2 cup coconut flour
1/2 tsp salt
1/2 tsp baking soda
6 eggs
1 banana
1/2 cup coconut milk (canned)
1/4 cup coconut oil
5 tblsp dark chocolate chips

Preheat oven to 350.
Line 12 muffin tins with paper liners and grease with coconut oil.
Mix flour, salt, and baking soda in a small bowl.
In a medium bowl beat the eggs, oil, milk, and smashed banana.
Add dry ingredients to wet ingredients and mix well.
Fold in chocolate chips.
Pour batter into greased paper liners and bake for 20 minutes.



Paleo Chocolate Chip Coconut Flour Pancakes

I decided to make a healthier alternative of chocolate chip pancakes for the girls I babysat this morning. This recipe uses coconut flour instead of white flour, and raw honey instead of sugar. I topped them with butter and raw maple syrup! I was surprised at how delicious they were because I was afraid they would taste a little dry or bland, but the dark chocolate chips and raw maple syrup made them so tasty!

4 eggs
1/2 cup coconut flour
1 tsp. baking soda
1 cup coconut milk
1/2 tsp. sea salt
1 tablespoon raw honey
2 tsp. pure vanilla extract
1/4 cup dark chocolate chips
Butter & raw maple syrup for topping

In a small bowl whisk eggs until frothy. Add milk, vanilla, and honey and mix.
In another bowl combine flour, baking soda and salt.
Add wet ingredients to dry ingredients and mix.
Place a large pan on the stove and heat to medium-low heat.
Add butter to pan and then add a few tablespoons of batter to the pan and cook for 5 ish minutes.
Then flip an cook for two more.
Repeat with remaining batter.
Serve with grass-fed butter and and raw maple syrup.


Paleo Chocolate, Coconut, Banana Mousse

This is a dessert that you can whip up in minutes. It is the consistency of a thick pudding when you first make it, but as it sets in the fridge it turns into a decadent, creamy mousse! It tastes just like your eating a restaurant mousse made with lots of heavy cream and sugar but this recipe has none of that!!!

I found this recipe on: http://www.fastpaleo.com

1 medium banana
2 tablespoons almond butter
2 tablespoon cacao powder
1/4 cup melted coconut oil
1 teaspoon pure vanilla extract

In a bowl mash the banana with a fork.
Mix in the almond butter.
Whisk in he coconut oil and vanilla until smooth.
Add cacao powder and whisk until combined.
Place in refrigerator to thicken up for at least 1/2 an hour.
Place 1/4 cup of pudding into ramekins and top with fresh fruit and cinnamon.
(Tasted best with the strawberries).

Serves: 4
Serving Size: 1/4 cup
Calories per Serving: 201




Paleo Chocolate Chip Cookies

Was craving sweets so I decided to make some paleo cookies that I found on http://www.foodiefiasco.com

6 tablespoons coconut flour
9 tablespoons unsweetened coconut milk
1 1/2 very ripe bananas, mashed
1/2 tsp. baking powder
Pinch of salt
1/2 tsp. pure vanilla extract
2 tablespoons dark chocolate chips

Preheat oven to 350.
Line a cookie sheet with parchment paper.
Combine coconut flour, baking powder, and salt in a bowl.
In another bowl combine mashed banana and vanilla.
Add flour mixture to banana mixture and stir until combined.
Add coconut milk one tablespoon at a time and mix after each addition.
Drop by tablespoon full onto parchment paper and bake for 20-25 minutes.

Servings: 17
Serving Size: 1 cookie
Calories per Serving: 31