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Paleo Recipes and Real Life Adventures

Month: February 2015

Blackstrap Molasses Cookies

Blackstrap Molasses Cookies

I add Flax to smoothies and baked goods occasionally. Mark Sisson has a good article about too much Flax, so don’t over do it. Here is one way to get a little extra Omega- 3- Fatty Acids into my families diet. Cookies work every time for […]

Blueberry- Lemon Muffins

Blueberry- Lemon Muffins

With negative Temperatures this week, I need a taste of warmer weather. Lemons and Blueberries are a great combination for a light breakfast or dessert. Blueberry- Lemon Muffins 

Italian Style Cabbage Rolls

Italian Style Cabbage Rolls

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Italian Style Cabbage Rolls with Ground Venison.

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Maple Baked N’Oatmeal

Maple Baked N’Oatmeal

  No surprise I love baking and cooking for my family. This Maple Baked N’Oatmeal is the current family favorite. I make a batch and Super Hubby takes it to work for breakfast every day with fresh fruit. This morning we woke up to snow ice […]

Ginger Lemon Salmon Skewers

Ginger Lemon Salmon Skewers

My husband, and now I’ve learned my son too, love to eat fish. I struggle getting my fish intake because it is not my favorite protein. I enjoy seafood when someone else cooks it. I used to avoid all things fish but after cooking it, […]

Dark Chocolate Coconut Clusters

Dark Chocolate Coconut Clusters

Dark Chocolate Coconut Clusters

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Brandon’s Guacamole

Brandon’s Guacamole

Brandon’s Guacamole Ingredients: 2 Avocado’s 1/4tsp Garlic Powder 1/4 Red Onion 1 tsp/ Garlic Powder 2 Cloves Garlic 1/4 Habanero Chili 1/2 Lemon Juice Process: Mash 2 Avocado’s in a bowl and add the juice of one lemon. In a food Processor (I use a Ninja) Add Habanero, onion and […]

Apple Breakfast Muffins

Apple Breakfast Muffins

Always looking for quick on the go recipes for breakfast. With one kid and another on the way, and a husband who leaves early for work, I like to have food on stock for the busy weeks. These are Apple Muffins I created when we first […]

Paleo Crunch

Paleo Crunch

Paleo Crunch
Ingredients:
  • 1/2 c Pumpkin seeds
  • 1/2 c Sunflower seeds
  • 1 c Almond Meal
  • 1 c Shredded Unsweetened Coconut
  • 2 c Almonds, chopped
  • 1/2 c Coconut Oil
  • 1/2 c Honey
  • 1 tsp Vanilla Extract

Process:

  1. Preheat oven to 325 degrees
  2. Line a cookie tray with a silpat or parchment paper
  3. In a large bowl, add seeds, almond flour and nuts. Mix well
  4. Add in Honey, oil and Vanilla, stir until combined.
  5. Spread mixture onto the cookie tray.
  6. Bake for 20 minutes
  7. Flip it over/ stir it around  and bake it for another 5 minutes
  8. Remove from oven and let it cool for 10 minutes
  9. This stores well in a tightly closed tupperware. I keep mine in the pantry for 5-7 days.
*The great thing about this recipe is that you can do so many different variations. Even if you can’t have some of the ingredients or are missing a few- use these guidlines to make you own variation. I’ve baked it with 1/2 a cup or raisins for a sweeter treat. It goes great with some fruit and dark chocolate or just a simple bowl of crunch and almond milk.

 

Berry Delicious Tartlets

Berry Delicious Tartlets

These are a simple Fruit tartlet that you could create for a brunch or a light dessert. I’ve been on a fruit kick lately, clearly missing Summer on these cold winter days. The tartlets pictured are with a Gluten Free Pie Crust but I love […]


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