Paleo Pumpkin French Toast Sticks with Dried Cranberries

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Paleo Pumpkin French Toast Sticks with Cranberries
Author: 
Recipe type: Paleo, Grain Free
Cuisine: Breakfast
 
Who doesn't love fall food flavors? In this bite of french toast you not only get a consistency of REAL french toast but also the amazing fall flavors of pumpkin, cinnamon and cranberries. Grain Free & Paleo approved!
Ingredients
  • 1 Pumpkin Bread Recipe (http://www.farmfreshpantry.com/2012/10/03/pumpkin-bread/)
  • 2-3 eggs beaten
  • 2-4 tablespoons of butter for frying the french toast
  • More butter for topping
  • Dried cranberries
  • Maple Syrup
Instructions
  1. For the pumpkin bread recipe I replaced the xylitol with ¼ maple syrup, ¼ cup of coconut sugar and ½ teaspoon of stevia. I also added ½ cup dried cranberries.
  2. Bake the bread and let cool.
  3. Slice down ½ inch thick slices of the pumpkin bread and soak in beaten egg.
  4. Melt butter in a skillet on medium heat.
  5. Place your egg soaked bread slices in the melted butter skillet and fry on each side for 30-45 seconds until each side is golden brown.
  6. Top with more dried cranberries and maple syrup.

 

Chocolate Chip Coconut Cookies

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Chocolate Chip Coconut Cookies
Author: 
Recipe type: Dessert
 
Ingredients
  • 1 cup shredded coconut
  • 1 cup almond flour
  • 2 tablespoons coconut oil
  • ½ teaspoon vanilla
  • ¼ teaspoon sea salt
  • ¼ teaspoon stevia
  • ½ teaspoon baking soda
  • 4 tablespoons maple syrup
  • ½ cup chocolate chips
  • 1 farm fresh egg
Instructions
  1. Melt Coconut oil and add in maple syrup, stevia and vanilla. Set aside.
  2. Mix all dry ingredients together in a separate bowl. Set aside.
  3. Beat egg and add into dry ingredients bowl. Mix in well with flour.
  4. Next add wet ingredients to flour and egg mixture. Mix well.
  5. Add in chocolate chips.
  6. Form cookies and place on an ungreased cookie sheet about 1 inch apart. Leave as balls or flatten to cookies (whichever you prefer).
  7. Bake at 350 for 8-10 minutes.
  8. Let cool and top with my chocolate icing.

 

Dairy Free Chocolate Pudding

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Dairy Free Chocolate Pudding
Author: 
Recipe type: Dessert, Breakfast
 
This is probably one of my favorite desserts that is stevia sweetened making this sugar free and full of good fats for your brain. Good fats help aide in weight loss! Coconut is one of the best fats out there you can consume. Top with berries and enjoy!
Ingredients
  • 1 Can Coconut Milk-the meat, not the liquid (I like Thai brand)
  • ½ teaspoon stevia
  • ¼ cup raw cacao powder or more depending on how rich you enjoy your desserts ;) --I like Wilderness Family Naturals brand which Naturally Soergels carries
Instructions
  1. Place coconut meat in a bowl and blend with a handheld mixer.
  2. Add in cacao and stevia and continue to blend well.
  3. Place in refrigerator overnight.
  4. Next day, blend again and top with berries.

Dairy Free Buffalo Chicken Dip

 

Dairy Free Buffalo Chicken Dip
Author: 
Recipe type: Entree, Appetizer
 
Who doesn't love buffalo chicken dip! Enjoy this dairy free version and serve in lettuce cups with a cucumber and tomato salad on the side tossed in olive oil, pepper sea salt and apple cider vinegar with a splash of fresh lemon. I also topped my cups with homemade guacamole.
Ingredients
  • 1 Rotisserie chicken or 2lbs of cooked chicken breasts
  • 1 cup Vegenaise, homemade mayo or smashed avocado
  • ¼-1/2 cup Franks Red Hot
Instructions
  1. Food process the chicken. If you are using the rotisserie chicken make sure you remove all bones and skin.
  2. Place chicken in a large bowl.
  3. Next add in Mayo and Frank's red hot.
  4. You may need to add more mayo or red hot depending on how dry your chicken is and how spicy you like it!

Colorado Chili

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Colorado Chili
Author: 
Recipe type: Entree
 
I love Mexican food and one of my favorite Mexican restaurants is The Franklin Inn. It's in Allison Park, PA and I must say it is probably the best Mexican restaurant in Pittsburgh in my opinion. They have Colorado Chili on their menu and I wanted to experiment with my very own recipe. If you love Mexican and a little heat you will love this recipe.
Ingredients
  • 2 Banana Peppers
  • 2 Poblano Peppers
  • 4 Roma Tomatoes
  • 1 Medium Onion
  • 1 Packet of Frontera Enchilada Sauce (Whole Foods carries this)
  • 1 small roast already cooked and pulled apart
Instructions
  1. Clean your peppers and onion, discard all the seeds unless you want really spicy then leave a few seeds.
  2. Cut your peppers in half.
  3. Next, place your peppers in a 9x9 Pyrex dish.
  4. Slice your onion and place in with peppers.
  5. Slice your tomatoes in half and place in the Pyrex dish with your peppers and onion.
  6. Pour enchilada sauce over peppers, onion and tomatoes, cover with tinfoil and bake at 350 for 30 minutes.
  7. Take out of oven and mix in the pulled apart roast. Combine well.
  8. Bake an additional 15-20 minutes.
  9. Take out of oven mix around cut peppers up (at this point everything should be falling apart) and top with your favorite topping. We used homemade guacamole.

Grain Free Pizza Crust

 

5.0 from 1 reviews
THE BEST Grain Free Pizza Crust!
Author: 
Recipe type: Entree
 
Ingredients
  • 2 cups blanched almond flour
  • 1 cup arrowroot flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • ½ tsp pepper
  • ¼ tsp garlic powder
  • 1 tablespoon dried parsley
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • 3 eggs
  • ½ cup full fat milk or for dairy free use unsweetened almond milk
Instructions
  1. Combine all dry ingredients together and mix well.
  2. Whip egg and milk and add into dry ingredients, mix well.
  3. Keep in mind, the batter will be runny, not like your typical pizza dough.
  4. I used a pizza stone and cut out parchment paper the size of the stone but you could use a cookie sheet and do the same.
  5. Pour batter onto parchment paper and spread out. You want it to be the size of a regular pizza so spread the batter evenly so the crust doesn't end up too thick.
  6. Pre-Bake the crust in the oven at 350 for about 10 minutes or until crust is done.
  7. Take out of the oven, remove parchment paper and top with your favorite sauce and toppings.

 

 

Crock Pot Paleo Pulled Pork


Crock Pot Paleo Pulled Pork
Author: 
Recipe type: Entree
 
BBQ pulled pork, chicken and beef is one of my favorite treats in the summer at fairs. If you do not like pork you could make this with chicken or beef and use 2-3 large chicken breasts and cook down the same way but probably not as long. I would cook the chicken maybe 4-5 hours until it falls apart like pulled pork. If you use beef I would use a chuck roast or even a sirloin tip roast and cook as long as the pork. I use Tessemae's bbq sauce because there is no high fructose corn syrup and is all natural, NO MSG and all good fats. I get this at Whole Foods. You can pick up Virgils root beer at Giant Eagle, Whole Foods or Naturally Soergels if you live in PA.
Ingredients
  • 2-3lbs pork loin
  • 1 can of root beer (I used virgils but for sugar free you can use Zevia root beer) I do not recommend Virgils stevia sweetened root beer, not as good as Zevia.
  • ½ bottle of Tessemae's Matty's BBQ Sauce or your favorite bbq sauce
  • 1½ cups tomato sauce
  • ¼ cup maple syrup or 2 tsp stevia for sugar free
  • 2 tablespoon minced onion
  • ½ cup ketchup (make your own or I use simply Heinz which does not contain high fructose corn syrup)
Instructions
  1. Place pork loin in a crock pot with 1 can of root beer and cook 5-7 hours on high until pork is tender.
  2. Make your bbq sauce by mixing in remaining ingredients and set aside.
  3. After pork has cooked 5-7 hours drain root all juice and add in bbq sauce and cook an additional 30-45 minutes on medium heat in crock.
  4. I serve with homemade coleslaw which is just a bag of coleslaw mix and the dressing is as follows: 1½ cups mayonnaise 3 tablespoons of apple cider vinegar, salt, pepper and a ½ tsp of stevia. Make dressing first and then add in coleslaw mixture.

Lin-Z’s Flourless Chocolate Cake


Lin-Z's Flourless Chocolate Cake
Author: 
Recipe type: Dessert
 
I love making recipes that others inspire me to make! I had the opportunity to work with someone who loves chocolate as much as I do.. I didn't think I could meet my match when it came to chocolate.. but I did and her name is Lindsey! Thanks Lindsey for the inspiration for this amazing guilt-less flourless chocolate cake that is low in sugar!
Ingredients
  • 1 stick of salted butter
  • 1⅓ cup chocolate chips (for soy free use Enjoy Life or Sunspire)
  • 4 eggs, seperated
  • ⅓ cup Sweet Leaf Sugar Leaf
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 375 degrees.
  2. Grease the bottom of a springform pan with grapeseed oil, set aside.
  3. Slowly melt butter and 1⅓ cups chocolate chips, take off heat and set aside.
  4. In a medium bowl, beat egg yolks with sweet leaf sugar leaf and vanilla extract.
  5. Mix a few spoonfuls of egg yolk mixture into chocolate mixture a little at a time until all is added. Do this slowly and combine well by pouring a little egg in at a time and mixing so it doesn't cook the egg.
  6. Beat egg whites until soft peaks form.
  7. Fold egg white mixture slowly (1/4 cup at a time) into chocolate mixture.
  8. Pour batter into springform pan and bake for 30-35 minutes.
  9. Let cool.
  10. Run a small sized spatula along the sides before taking out of springpan when completely cooled.
  11. Top with my chocolate icing recipe and add your own touches to create different flavors like fresh fruit or even dollops of your favorite jam topped with mini chocolate chips like the above picture.

 

Mama Kasey’s Banana Bread


Mama Kasey's Banana Bread
Author: 
Recipe type: Bread, Dessert, Breakfast
 
“Mama Kasey’s” banana bread!!?? What a name! Well the name came from two different people and I loved the two combined. I had the opportunity to work with an amazing woman named Kasey who loved my banana bread. She told me to add it to my website and inspired me to get it on the website ASAP, so here it is!!! My mother is also a big fan of this banana bread and brings me ripe bananas just to make it for her so that’s where the name came from. This recipe is a healthy gluten free alternative and it is probably one of the best gluten free, grain free banana bread recipes I have ever had. Most people who have eaten this recipe would tell you they couldn’t tell the difference from regular banana bread with loads of sugar and white flour vs. this healthier option.
Ingredients
  • 2 cups blanched almond flour (I use Honeyville)
  • 1 tablespoon arrowroot flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 2 eggs
  • ¼ cup Sweet Leaf Sugar Leaf (or sugar equivalent)
  • 1 tablespoon raw or local honey
  • 2 small-medium very ripe bananas (1 cup mashed)
Instructions
  1. In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda. Set aside.
  2. Place bananas in a food processor and puree. Set aside.
  3. In a smaller bowl, combine eggs, sugar, honey and stir in mashed bananas.
  4. Mix wet ingredients into dry.
  5. Scoop batter into a bread pan or make muffins and scoop batter one heaping ¼ cup at a time into lined a muffin pan or greased stoneware muffin pan.
  6. Bake at 350° for 15-18 minutes.
  7. Remove from oven, allow to cool.

 

Mexican Omelet


Mexican Omelet
Author: 
Recipe type: Breakfast, Entree
 
Ingredients
  • 2 eggs
  • ¼ cup fresh salsa (I use Trader Joe's fresh salsa)
  • ¼ cup half and half or milk
  • ¼ cup shredded cheddar cheese
  • ¼ cup spinach
  • ½ avocado
  • ¼ cup green tomatillo salsa
  • ¼ cup hot jar salsa
  • hot sauce
  • sour cream
Instructions
  1. Sauté spinach & fresh salsa in a cast iron skilled for 3-5 minutes on medium heat
  2. Beat eggs with cream add into spinach and fresh salsa mixture
  3. Once eggs are done top with cheese and cover to melt
  4. Top with sour cream & other salsas & hot sauce