Bacon, Egg, and Sweet Potato Hash

This is one of my favorite breakfasts. It’s extremely filling and great post-workout.
Whenever I have a leftover cooked sweet potato from dinner the night before, I make this meal!

Ingredients:
1/2 sweet potato (cooked & diced)
2 eggs
4 slices bacon
Shredded cheese
Salt & pepper

Directions:
Cook your bacon to your liking (crispy, the only way)
Drain the excess grease from your pan, but do no rinse your pan.
Crack your eggs directly onto the pan and once they begin to set, sprinkle them with s&p and flip & dice them up with a spatula.
Add your diced sweet potato, and crush up your bacon to add also.
Sprinkle with some shredded cheese, and fold the mixture a few times with your spatula.
Serve alone, with hot sauce, or ketchup.

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Meatza

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!

Ingredients:
2 pounds lean ground beef
Garlic Powder
Italian Seasoning
1 egg
All natural tomato sauce (I chose Tomato & Basil)
Any toppings you want
-Sliced peppers
-Sliced onions
-Sliced mushrooms
-Diced Bacon
-Shredded Mozzarella
-Avocado

Directions:
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!

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Sweet Potato Basil Soup

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/

Ingredients:
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

Directions:
Combine all ingredients in your crockpot.
Stir together.
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!

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Simple Almond Flour Pancakes

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. 😉

Ingredients:
1 ripe banana
1 egg
1 tablespoon coconut oil, melted
1/4 cup almond meal
Dash of cinnamon
Extra coconut oil for coating the pan

Directions:
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 🙂

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Simple Coconut Flour Pancakes

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 🙂

Ingredients:
4 eggs
3 tablespoons coconut flour
Dash of cinnamon
Banana (optional)
Almond butter (optional)

Directions:
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!

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Paleo Pumpkin Pie

Happy Thanksgiving!
Here is a Paleo friendly dessert for your table.

Ingredients:
Crust:
2 cups blanched almond flour
2 tablespoons coconut oil
1 egg
Filling:
15 oz. canned pumpkin
1/2 cup canned coconut milk
3 eggs
1/3 cup honey
1 tsp. pumpkin pie spice

Directions:
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.

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Paleo Pumpkin Chocolate Chip Cakies

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.

Ingredients:
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

Directions:
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!

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Paleo Mayonnaise

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

This mayonnaise is perfect for making tuna, chicken, or egg salad and still keeping it paleo.

Ingredients:
2 egg yolks
1 tsp. Dijon mustard
3 tsp. lemon juice
1/2 cup olive oil
1/2 cup coconut oil, melted

Directions:
In a small bowl, place the yolks, mustard, and 1 tsp. lemon juice.
Whisk together briefly.
Very slowly, add the oils (mixed together).
If you put too much oil in at once, it will separate.
Whisk non-stop, and as you add more oil, an emulsion will form and the mayo will thicken.
Once all the oil is incorporated and the mixture is thick, add the remaining lemon juice, and season with salt and pepper.
Place mayo in a container and keep in the fridge. Mayo will last 1 week after making, or until the eggs expire (check your egg carton).

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Tuscan Chicken Salad

The other day, my Mom and I got a delicious container of Tuscan Chicken Salad from Patty’s Pantry. I decided to try and copy the recipe from what I noticed in the ingredients, while adding and removing a few things. It is delicious, and a perfect food to snack on throughout the day or have for lunch!

Ingredients:
2 boneless, skinless chicken breasts (cooked & shredded)
Salt & pepper
Basil leaves
Parsley leaves
2 tablespoons mayo
1/4 cup sundried tomatoes, chopped
1/2 cup quartered artichoke hearts, chopped
1/2 cup baby spinach, chopped
2 tablespoons feta cheese, crumbled

Directions:
Season shredded chicken with plenty of salt & pepper.
Add mayo and mix.
Add in remaining ingredients, combine, and refrigerate for an hour to mix flavors.

This recipe is extremely easy and so delicious!

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Paleo Banana Nut Balls

I visited my awesome Uncle Tony last night and he made same delicious Paleo Apple Pie Bars….the recipe can be found at: http://paleoonmain.blogspot.com/2011/07/apple-pie-balls.html?m=1

I adapted the recipe to Paleo Banana Bread Balls because I had no unsweetened applesauce on me. I also replaced the figs with dates.

Ingredients:
1 cup pitted dates
1 banana + 1 tablespoon water, mashed with a fork
1/2 tablespoon cinnamon
1/4 cup almond flour
1/2 cup coconut flour
1/2 cup almonds
1 cup walnuts
—————————————-
1/2 cup almonds
1/2 tablespoon cinnamon

Directions:
In a food processor blend dates, banana mixture, and 1/2 tablespoon cinnamon.
Pour the mixture into a large bowl, add coconut and almond flour and mix together.
Now in the food processor blend 1/2 cup almonds and 1 cup walnuts.
Mix the nut mixture into the large bowl as well. (I found it easier to use my hands and mix it all together.)
Finally in the food processor, blend the remaining almonds and cinnamon.
Roll 1 tablespoon of the dough mixture into about 20 balls.
Roll each ball in the almond and cinnamon.
Refrigerate before ready to serve!

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