Recipes

Download our Healthy Holiday Recipe Guide below with all our staff picks for appetizers, meals, desserts & kid friendly ideas too!

 

Breakfast On The Go: Sausage Egg Cups

from Paleomg.com

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Serves: 4

Ingredients
  • 2-3 chicken sausage, cooked and chopped
  • 1 red bell pepper, chopped
  • ¼ yellow onion, chopped
  • 8 eggs, whisked
  • 2 garlic cloves, minced
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon red pepper flakes
  • salt and pepper, to taste
  • avocado, to garnish
Instructions
  1. Preheat oven to 325 degrees.
  2. Cook sausage until cooked through.
  3. In a large bowl, add sausage, red bell pepper, yellow onion, eggs, garlic cloves, garlic powder, red pepper flakes, and salt and pepper. Whisk until well combined.
  4. Use a ladle to pour mixture into 8-10 muffin tins. (I used a silicone muffin tray and did not have to grease it. If you are using a regular metal pan, thoroughly grease all of it or use muffin liners.
  5. Place in oven and bake for 35-40 minutes or until cooked through.
  6. Garnish with avocado.

    Chocolate Chai Protein Shakes from Paleomg.com

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    Serves: 2

    Ingredients
    • 1.5 cups almond milk
    • ½ cup pumpkin puree
    • 3 tablespoons unsweetened cocoa powder
    • 1 scoop of Formulx chocolate protein powder*
    • 1 teaspoon vanilla extract
    • 1 chai tea packet (the seasonings inside)
    • 1 cup ice cubes
    • sprinkle of cacao nibs
    Instructions
    1. Place almond milk, pumpkin puree, cocoa powder, protein powder, vanilla extract, the seasoning that are in the chai tea packet (cut the packet open and pour the seasonings out), and ice into a blender and puree until thick and smooth. I used a  Blendtec twister jar and used the smoothie button to puree until perfect.
    2. Divide into two glasses and top with cacao nibs.
    Notes
    *If you decide not to use protein powder, be sure to add some sort of sweetener, about 2-3 tablespoons of either maple syrup, honey, or even coconut sugar.

     

    Pesto Zucchini Noodle Bacon Frittata with Mushrooms and Kale from PaleOMG.com

    Serves: 4-8

    Ingredients
    • For the pesto:
    • 1.5 packed cups of basil leaves
    • 1.5 tbsp minced garlic
    • ½ tsp ground salt
    • ¼ tsp pepper
    • 3 tbsp pine nuts
    • ¼ cup olive oil
    • For the frittata:
    • 5 pieces of bacon
    • 1.5 cups chopped kale
    • 2 small zucchinis, spiralized (Blade C)
    • 1 cup sliced button mushrooms
    • ½ tsp garlic powder
    • 6 eggs, beaten
    • cracked pepper to season
    Instructions
    1. Preheat the oven to 375 degrees. In a large skillet over medium heat, cook the bacon until medium-crispy. Set aside on a paper towel lined plate, leaving 1 tablespoon of bacon fat in the skillet.
    2. Add the mushrooms to the skillet and cook for 2 minutes and then add in the kale, zucchini noodles and garlic powder. Cook until the kale wilts mostly.
    3. Pour the eggs over the noodles, distributing evenly. Top with a generous amount of pepper and let cook for 2 minutes, letting the eggs cook to set on the bottom.
    4. Place in the oven for 20-25 minutes or until you can stick a knife through the center of the frittata and it comes out clean.
    5. While the frittata is baking, prepare you pesto sauce: place all of the ingredients in a food processor and pulse until creamy. Taste and adjust seasonings to your liking.
    6. When the frittata is done, serve immediately with side of basil pesto. Enjoy!


Protein Banana Bread Bars

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Serves: 9 squares

Ingredients
  • 2 medium bananas, mashed
  • ¼ cup melted coconut oil
  • ¼ cup maple or coconut sugar
  • 1 teaspoon vanilla extract
  • 1 egg, whisked
  • ⅔ cup almond flour
  • ⅓ cup Forumlx Vanilla Whey Protein Powder
  • ¼ cup tapioca or arrowroot flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup cacao nibs
  • ¼ cup sliced almonds
Instructions
  1. Preheat oven to 350 degrees F. Grease an 8×8 baking dish.
  2. Mix all ingredients together, except for cacao nibs and sliced almonds. Fold in cacao nibs then pour batter into baking dish. Sprinkle sliced almond on top.
  3. Place in oven and bake for 25-28 minutes, until middle is set.
  4. Let rest for 5-10 minutes before slicing and serving.

Paleo Savory Breakfast Casserole

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Serves: 6-9

Ingredients
  • 12 eggs, whisked
  • 1lb chorizo, cooked and broken into pieces
  • 1 sweet potato, shredded
  • ½ yellow onion, diced
  • 2 tablespoons hot sauce (I used Siracha)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
Instructions
  1. Start things off right by preheating your oven to 375 degrees.
  2. First you’ll want to get your chorizo (or other choice of meat) cooking. So add your chorizo to a hot skillet and let cook until it begins to crumble.
  3. While the meat is cooking, dice up your onion and shred your sweet potato. I shredded mine by throwing it in a food processor, using the shredding attachment. Genius.
  4. Now, beat those eggs of yours in a large bowl.
  5. Add the cooked meat, onion, and sweet potato to the bowl with the whisked eggs. Then add the rest of your ingredients and mix all together.
  6. Grease a 8×8 or 9×9 glass dish and add your egg mixture to it.
  7. Cook for 25-30 minutes until the eggs aren’t runny. The middle takes a bit longer so just be patient.
  8. Let sit for 10+ minutes before consuming.
  9. Then consume.

 


Lemon Raspberry Pancakes

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Serves: 2-3

Ingredients
  • 1 cup raspberries
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
For the pancakes
  • 3 eggs, whisked
  • ½ cup almond milk + 3 tablespoons (carton, unsweetened)
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  • ½ cup tapioca flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • coconut oil, for greasing pan
Instructions
  1. In a saucepan over medium heat, add the first three ingredients: raspberries, lemon juice, and honey. Mix together and let simmer. Once raspberries have broken down, bring heat to low to let thicken slightly.
  2. Whisk together pancake ingredients: eggs, almond milk, honey and vanilla extract in a large bowl.
  3. Then, while continuously whisking, add coconut flour, tapioca flour, baking powder and baking soda and a pinch of salt to the large bowl. Whisk until batter is well combined.
  4. Grease a large pan and place over medium heat. Once pan is hot, use a large ladle to pour a pancakes size pancake on the pan. Then use a small spoon to scoop out a tablespoon of the raspberry jam mixture and swirl it around on the top of the pancake.
  5. Once pancake has cooked and bubbles begin to surface on the top of the pancake, flip it. The pancake should need to cook for 2-3 minutes each side.
  6. Repeat with the rest of the pancake mixture.
Notes
Yields 4-5 four inch pancakes
 

Breakfast Biscuit Sandwiches

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Serves: 4

Ingredients
For the innards
  • 4-5 pieces of bacon
  • ¼ cup coconut oil, divided
  • 1 yellow onion, thinly sliced
  • 6 eggs + 4 leftover egg yolks
  • 4-5 cups fresh spinach
  • 1 teaspoon garlic powder, divided
  • salt and pepper, to taste
  • ⅓ cup maple mayo
For the biscuits
  • 1 cup almond flour/meal
  • ½ cup tapioca flour
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • 4 egg whites (save the egg yolks for later)
  • 2 whole eggs
  • 2 tablespoons bacon fat, melted (or butter, ghee, lard, coconut oil, duck fat, etc.)
Instructions
  1. Preheat oven to 350 degrees.
  2. Place bacon on a foil lined baking sheet and place in oven to cook for 15-18 minutes or until cooked to preference. Set aside.
  3. Now for the biscuits. Sift together almond flour, tapioca flour, coconut flour, baking soda and powder, and salt in a large bowl.
  4. In another bowl, beat egg whites until frothy. Pour frothy egg whites into the almond flour mixture bowl and mix well. Then add the 2 whole eggs and bacon fat and whisk together. Place batter in fridge for 30 minutes.
  5. After 30 minutes, line a baking sheet with parchment paper. Use an ice cream scoop to scoop out the some batter and pour onto the baking sheet. The batter will spread out just a little bit, but should still set up. Make 4 biscuits on the baking sheet.
  6. Bake for 15-18 minutes. If you poke the biscuits, you’ll be able to tell that they are done. Let cool.
  7. While the biscuits bake, finish the insides for the sandwiches. Place a large pan over medium heat, add 2 tablespoons of coconut oil along with sliced yellow onions. Let onions cook down until caramelized. They will just need a stir once in a while to keep from sticking to the pan.
  8. In a medium pan over medium heat, add 1 tablespoon of coconut oil along with ½ teaspoon garlic powder and a bit of salt and pepper. Cook until spinach is soft and wilted. Set aside.
  9. In that same pan over medium heat, add 1 more tablespoon of coconut oil. Whisk together eggs and egg yolks and pour into the pan. Sprinkle with ½ teaspoon garlic powder and a bit of salt and pepper. Continuously stir eggs with a spatula until cooked through.
  10. Once onions, spinach and eggs are done cooking, cut biscuits in half and then start building: bottom biscuit, bacon, spinach egg, caramelized onions, and maple mayo, and top biscuit.

 

For the mayo
  • ⅔ cup avocado oil
  • 1 egg
  • 1 teaspoon lemon juice
  • 1 teaspoon dijon mustard
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste
  • 1 teaspoon maple syrup (use 1 more teaspoon if you would like it sweeter)

Pulled Pork, Caramelized Onion, and Red Pepper Frittata

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Serves: 8

Ingredients
  • 1 pound pork loin or pork butt
  • 1 cup beef or chicken broth
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 3 tablespoons butter, ghee or coconut oil
  • 1 large yellow onion, thinly sliced
  • 1 red bell pepper, diced
  • 8 eggs, whisked
  • 2 tablespoons heavy cream or coconut milk
  • salt and pepper, to taste
Instructions
  1. Place pork in crockpot along with chicken broth, salt and garlic powder, cover and turn on low for 8 hours. (I did this overnight)
  2. Once pork is done cooking, use 2 forks to shred the pork in the crockpot.
  3. Preheat oven to 325 degrees F.
  4. Place a large skillet over medium-low heat. Add 2 tablespoons butter and onion and cook for 10-15 minutes, letting the onion caramelize. Cook until onions are golden brown, remove and set aside. In the same pan, add 1 tablespoon of butter along with red bell pepper. Cook until soft then add 2 cups of shredded pork in the pan (or all the pork if you don’t want leftover pork for other meals) along with caramelized onions. Mix all ingredients together.
  5. Whisk together eggs and heavy cream then pour whisked eggs over mixture. Sprinkle salt and pepper on top of whisked eggs.
  6. Place in oven to bake for 30 minutes.
  7. Let rest for 5 minutes before serving.

The Paleo Kitchen Pumpkin Waffles

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Serves: 5

Ingredients
  • 2 large bananas, mashed
  • 1⁄2 cup (120 ml) pumpkin puree
  • 5 large eggs
  • 1⁄2 cup (125 grams) almond butter
  • 1⁄4 cup (50 grams) melted coconut oil, plus more for greasing the waffle iron
  • 1⁄2 cup (75 grams) coconut flour
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of fine-grain sea salt
  • maple syrup, for serving
Instructions
  1. Preheat the waffle iron.
  2. Combine the bananas, pumpkin puree, eggs, almond butter, and coconut oil in a food processor or blender and mix well until the bananas are well blended with the other ingredients. Once smooth, add the coconut flour, pumpkin pie spice, baking soda, baking powder, vanilla, and salt and blend until well mixed.
  3. Lightly brush the waffle iron with the melted coconut oil. Using the waffle manufacturer’s guidelines for suggested cup [milliliter] quantity, ladle the batter into the preheated and greased waffle maker and spread it evenly across the surface, leaving a 1⁄2-inch (12-mm) border (the batter will spread with you close the lid). Cook, following the manufacturer’s directions, and when done set aside on a plate and keep warm while you cook the remaining waffles.
Notes
Yields 5 waffles


3 Ingredient Simple Protein Pancakes

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Serves: 2-3

Ingredients
  • 2 bananas, mashed
  • 2 eggs, whisked
  • ½ cup Formulx Vanilla Protein Powder
  • Enjoy Life Chocolate Chips (optional – or whatever else you want in the pancakes)
  • 1 tablespoon butter (or other oil – to grease the pan)
Instructions
  1. Mix together bananas, eggs, and protein powder until well combined.
  2. Place a pan over medium heat. Grease the pan with a bit of oil. Once pan is hot, add a large spoonful of the pancake mixture to the pan, about 3-5 inches wide.
  3. Sprinkle chocolate chips on top of the pancakes.
  4. Once the pancakes begin to bubble, flip them. Cook for about 1 minute each side, depending how hot the pan is.
  5. Regrease the pan, as needed.

Easy Breakfast Casserole

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Serves: 5-6

Ingredients
  • 2 tablespoons fat of choice (coconut oil or butter or ghee, etc.), melted
  • 1 large sweet potato or yam, diced
  • ½ teaspoon fine sea salt
  • 1½ pound breakfast sausage
  • ½ yellow onion, diced
  • 2 cups chopped spinach
  • 10 eggs, whisked
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
Instructions
  1. Preheat oven to 400 degrees. Grease a 9×12 baking dish.
  2. Toss diced sweet potatoes in fat and sprinkle with salt
  3. Place sweet potatoes on baking sheet and bake for 20-25 minutes, until soft.
  4. While sweet potatoes are cooking, place a large sauté pan over medium heat. Add breakfast sausage and yellow onion. Cook until no pink remains in meat.
  5. Place meat mixture in baking dish, add sweet potatoes and spinach then add eggs along with salt and garlic powder and mix until well combine.
  6. Place in oven and bake for 25-30 minutes, until eggs are set in the middle.

Almost 5 Ingredient Pizza Spaghetti Pie

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Serves: 3-4

Ingredients
  • 1 large spaghetti squash (about 600 grams)
  • 1 pound italian sausage
  • ½ yellow onion, diced
  • 1 cup pizza sauce (no sugar added)
  • 1 teaspoon dried basil
  • salt and pepper, to taste
  • 3 eggs, whisked
  • (optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
  3. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
  4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
  5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
  6. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
  7. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
  8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
  9. Let rest for 5 minutes before serving.

 

Bacon Chorizo Chipotle Smothered Meatloaf

 

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Serves: 4-6

Ingredients
  • 1 pound ground beef
  • 1 pound ground chorizo
  • 2 medium carrots, chopped
  • 1 cup chopped button mushrooms
  • 2 cups baby spinach, chopped
  • ¼ white onion, minced
  • 2 garlic cloves, minced
  • 1 cup almond flour
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon white pepper
  • ½ pound bacon
  • 2-3 tablespoons Sir Kensington’s Chipotle Mayo or homemade chipotle mayo
  • chopped green onions, to garnish
Instructions
  1. Preheat oven to 350 degrees
  2. Place all ingredients, except for the bacon, mayo and green onions, in a large bowl and mix well with your hands until combined.
  3. Put all the mixture into a 9×5 baking dish. Cut the bacon strips in half so they fit across the baking dish perfectly. Layer the bacon down the baking dish, overlapping the bacon slightly and covering all the meat mixture. Tuck the sides of the bacon in so they don’t turn up while they bake.
  4. Place in oven and bake for 1 hour and 15 minutes. Then turn on broiler and cook for less than 5 minutes, just to brown the bacon a little more. Keep an eye on it to make sure it doesn’t burn.
  5. Garnish with chipotle mayo and green onions.

 


Chicken Enchilada Bake

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Serves: 4-5

Ingredients
  • coconut oil, for greasing baking dish
  • 1 pound cooked, shredded chicken (I used a rotisserie chicken)
  • 1 (14 ounce) can El Pato enchilada sauce
  • 1 (6 ounce) can of diced green chiles
  • 1 orange bell pepper, seeded and diced (or any color you like)
  • ¼ red onion, diced
  • 2 garlic cloves, minced
  • ¼ teaspoon chili powder
  • ¼ teaspoon dried oregano
  • salt and pepper, to taste
  • 3 eggs, whisked
  • cilantro, to garnish
  • goat cheese, to garnish (optional)
Instructions
  1. Preheat oven to 350 degrees. Grease an 8×8 glass baking dish.
  2. In a large bowl, add shredded chicken, enchilada sauce, green chiles, bell pepper, onion, garlic, chili powder, oregano, and salt and pepper. (feel free to be generous with the salt) and mix well.
  3. Then add eggs and mix well to incorporate.
  4. Pour mixture into baking dish.
  5. Place in oven and bake for 1 hour and 15 minutes. Check at 1 hour to see if eggs have completely cooked through and cook extra 15 minutes, if needed.
  6. Let rest for 5 minutes then garnish with goat cheese (optional) and cilantro.

 


Beef and Broccoli Cashew Stiry Fry

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Serves: 3-4

Ingredients
  • 1 cup coconut aminos
  • ½ cup orange juice
  • 3 tablespoons honey
  • 1 teaspoon fish sauce
  • 2 garlic cloves, minced
  • 1 teaspoons fresh ginger, grated
  • ½ teaspoon red pepper flakes
  • 3 tablespoons arrowroot powder
  • 1 pound flank steak, thinly sliced against the grain
  • 3 crowns of broccoli, cut into florets
  • salt and pepper, to taste
  • couple tablespoons of coconut oil
  • ½ cup toasted cashews
Instructions
  1. Whisk together coconut amines, orange juice, honey, fish sauce, garlic, ginger, red pepper flakes, arrowroot powder, and a bit of salt and pepper.
  2. Place sliced flank steak in a shallow bowl and pour whisked mixture on top of the meat to cover. Place in fridge and let refrigerate for 30 minutes.
  3. After meat has refrigerated, place a large pan or dutch oven over medium heat. Add about a tablespoon of coconut oil to the pan when hot, then add broccoli florets. Sprinkle with a little salt and mix around in the pan to help crisp up. To make sure my broccoli gets soft, I use a teaspoon of water, add it to the pan and then cover to help steam the broccoli for just 1 minute.
  4. Once broccoli is cooked through to preference, remove from pan and set aside.
  5. Place pan back over high heat, add a little more coconut oil then add the meat and sauce directly to the hot pan, trying not to overcrowd the bottom of the pan. Cook meat until barely any pink remains, then add broccoli back to the pan, along with toasted cashews.
  6. Mix together and cook for 1 more minute. Serve!

 


 

Spicy & Sticky Coconut Honey Chicken

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Serves: 3-4

Ingredients
For the rice
  • 1 small head of cauliflower, chopped into florets
  • ⅓ cup broth or water
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
For the chicken
  • 1-2 tablespoons coconut oil
  • 1.5 pounds chicken thighs, cut into 1 inch cubes
  • salt, to taste
For the sauce
  • 2 tablespoons coconut oil
  • 2 garlic cloves, minced
  • ½ small yellow onion, minced
  • 1 (14 ounce) can of full fat coconut milk
  • ¼ cup honey
  • ½ cup coconut aminos (or gluten free soy sauce)
  • 2-3 tablespoons sriracha, depending how spicy you like (find paleo sriracha here)
  • ½ teaspoon red pepper flakes
  • salt, to taste
  • ¼ cup tapioca flour
  • chopped green onions (to garnish)
Instructions
  1. Run florets of cauliflower through a food processor using the shredding attachment, to rice the cauliflower. Or use a grater and crate the cauliflower until you have small pieces.
  2. Place a medium saucepan over medium heat, add cauliflower and broth or water and garlic powder and salt to the pan and cover to let steam for about 10 minutes. Mix a couple times to keep from sticking to the bottom.
  3. Now place a large saucepan or dutch oven over medium heat. Add coconut oil. Once oil is very hot, add chicken to the pan without crowding the pan to help with searing. Sprinkle with salt. Once chicken begins to turn white, flip on cook on other side. After chicken has cooked through, remove with a slotted spoon and set aside.
  4. When chicken is done cooking, add 2 more tablespoons to the pan (if needed) then add garlic and onion. Once onion becomes translucent, add coconut milk, honey, coconut amines, sriracha, red pepper flakes, and salt. Whisk together and let come to a low boil then reduce to low heat.
  5. Lastly, while continuously whisking, add in tapioca flour ⅛ cup at a time. Be sure to continuously whisk to keep from tapioca flour from clumping.
  6. Once mixture thickens, add chicken to the pan with the sauce and coat, let cook for about a minute to reheat the chicken.
  7. Pour sauce and chicken on top rice and garnish with green onions.

Thai Chicken Stuffed Sweet Potatoes

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Serves: 3

Ingredients
  • 3 medium, round sweet potatoes or yams
  • ½ cup canned full fat coconut milk
  • ¼ cup smooth almond butter
  • 1 tablespoon coconut aminos or gluten free soy sauce
  • 1 tablespoon chili garlic sauce (or sriracha)
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • ½ teaspoon red pepper flakes
  • 1 minced garlic clove
  • pinch of salt
  • couple tablespoons of oil, to grease the pan (coconut oil, etc.)
  • 2 cups chopped cooked chicken (I used rotisserie chicken)
  • 1 red bell pepper, chopped
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste
  • 3 green onions, chopped
  • small handful of cilantro, roughly chopped
  • handful of chopped roasted cashews
Instructions
  1. Preheat oven to 400 degrees.
  2. Poke a couple holes with a knife in each sweet potato. Wrap the potato in foil and place in oven and bake for 1 hour to 1 hour and 15 minutes, until potato is soft.
  3. When sweet potatoes have about 15 minutes left to cook, begin to make the rest. Place coconut milk, almond butter, coconut amines, garlic sauce, sesame oil, honey, red pepper flakes, garlic clove and salt in a blender and puree until well mixed.
  4. Place a small amount of oil in a large sauté pan over medium heat. Add chopped chicken, red bell pepper and sprinkle with garlic powder and a bit of salt and pepper. Saute for about 5 minutes then add green onions and the sauce and mix well with the chicken.
  5. Cut all 3 sweet potatoes down the middle, fill with the chicken mixture, topped with cilantro and cashews.

 


Crockpot Ropa Vieja with Cuban Style Rice

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Serves: 6-8

Ingredients
For the ropa vieja
  • 1.5-2lbs chuck roast
  • 1 yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 (6 oz) can tomato sauce
  • 1 (14 oz) can diced tomatoes
  • 3 tablespoons capers, drained
  • 1 tablespoon cumin
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 4 garlic cloves, peeled
  • 1 bay leaf
  • salt and pepper, to taste
For the Cuban rice
  • 1 head of cauliflower, stem removed and roughly chopped
  • 3 thick sliced of bacon, diced
  • 1 (4 oz) can tomato sauce
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, to taste
Instructions
  1. Pull out your handy dandy crock pot.
  2. Add your onions and peppers to the bottom of the crockpot.
  3. Plop your chuck roast on top and cut 4 deep slices into the chuck roast and push your garlic cloves into the roast.
  4. Now add all your spices and salt and pepper.Then add your tomato sauce, diced tomatoes, capers, and bay leaf to the rest of the crockpot.
  5. Place on low for 6-8 hours or high for 5-7 hours.
  6. When your ropa vieja is almost done, it’s time to cook your rice
  7. Add your chopped cauliflower to a food processor with the shredding attachment. And rice all the cauliflower up.
  8. Add your diced bacon to a large saucepan and cook down up bacon has browned and cooked almost completely through.
  9. Then add your cauliflower, tomato sauce and spices to the saucepan. Mix thoroughly then cover.
  10. Let cook for about 10-12 minutes, stirring randomly to help incorporate all the flavors.
  11. Once your ropa vieja is done cooking, use a couple fork to shred your beef in the crockpot. Serve ropa vieja on top of cuban cauliflower rice
  12. Consume. A lot. Like Laura and I just did.

Enchilada Chicken Stew

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Serves: 4-6

Ingredients
  • 2lbs chicken breasts
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 (4oz) can of chopped jalapenos
  • 1 (4oz) can of chopped green chiles
  • 2 tablespoons coconut oil
  • 1 (14oz) can of diced tomatoes
  • 1 (7 oz) can tomato sauce
  • 3 garlic cloves, minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • salt and pepper, to taste
  • bundle of cilantro, to garnish
  • avocado, to garnish
Instructions
  1. Pull out your handy dandy crockpot.
  2. Add your chicken breasts.
  3. Then add the rest of the ingredients on top, in any order.
  4. Put on low for 8-10 hours or high for 6-8.
  5. After it’s done cooking, use tongs to pick at the chicken to shred it in with all the ingredients.
  6. Top with cilantro and some avocado.
  7. Eat up!!

Chicken Tortilla Soup

 

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Serves: 6-8

Ingredients
For your chicken
  • 3-4 large boneless, skinless chicken breasts (about 2.5lbs worth)
  • 1 tablespoon cumin
  • 2 teaspoons cayenne pepper
  • 2 teaspoons garlic powder
  • salt and pepper, to taste
  • 1 tablespoon olive oil
For your soup
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced
  • 1 jalapeño, finely diced
  • 1 (4oz) can diced green chiles
  • 1 (14oz) can fire roasted tomatoes
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • 32 oz fluid chicken stock (I used low sodium, no sugar added)
  • juice of 2 limes
  • chopped cilantro, to garnish
  • crushed plantain chips, to garnish
  • sliced avocado, to garnish
Instructions
  1. Preheat oven to 375 degrees.
  2. Place chicken on a parchment lined baking sheet. Pour on some olive oil and then sprinkle with cumin, cayenne pepper, garlic powder, and salt and pepper.
  3. Bake for 20-30 minutes (depending on the thickness of the chicken breasts). Once your chicken is done baking, use two fork to shred the chicken.
  4. While your chicken is baking, get your soup ready. Heat 2 tablespoons of olive oil in a large pot over medium-high heat then add your minced garlic.
  5. Add onions, red bell pepper, jalapeño pepper, and poblano pepper. Mix around to help coat.
  6. Once your onions begin to become translucent, pour in your green chiles and diced fire roasted tomatoes, along with the rest of your spices. Mix together.
  7. Then add your shredded chicken and chicken stock to the pot.
  8. Simmer on low heat for 30 minutes.
  9. When your soup has simmered, add in your lime juice and a bit more salt and pepper.
  10. Add your soup to a bowl along with avocado, cilantro, and plantain chips.
  11. Stay warm. Being cold is stupid.

Kendra’s Kale Salad

  • Chopped kale (preferably curly kale with purple tips)
  • Shredded Brussels sprouts (or shred yourself in food processor)

Dressing

  • ½ cup of extra virgin olive oil
  • 1 tablespoon of whole grain mustard
  • 1 teaspoon sea salt
  • 1 tablespoon honey on maple syrup
  • 1 tablespoon apple cider vinegar
  • Mix in magic bullet ( better if sits until the next day

  • Paleo Chicken Skewers with Satay Sauce

    from Paleocupboard.com
    Prep time:10 mins     Cook time:10 mins     Inactive: 2 hours   Servings: 2-4
       

    Ingredients:
    – 4 chicken breasts (about 1 1/2 lbs.) cut into 1 inch strips

    MARINADE
    – 1 small onion, minced
    – 2 cloves garlic, crushed
    – 1 inch of fresh ginger, peeled and grated
    – 2 tsp. chili powder
    – 1/2 tsp. sea salt
    – 1/4 tsp. ground black pepper
    – 1 Tbsp. lemon juice
    – 1 Tbsp. extra virgin olive oil
    – 3 Tbsp. 
    coconut aminos

    SATAY SAUCE
    – 1 1/2 cups 
    full fat coconut milk
    – 1/3 cup. almond butter
    – 2 Tbsp. raw honey
    – 1 Tbsp. fish sauce
    – 2 tsp. lime juice (or more to taste)
    – Dash. sea salt (or more to taste)
    – Dash ground black pepper (or more to taste)
    – 1/4 tsp. crush red pepper (or more to taste)

    Equipment:
    – Bamboo skewers (soaked in water for 10 minutes)
    – Cutting board
    – Chef knife
    – Measuring spoons
    – Measuring cups
    – Resealable container or plastic bag
    – Mixing bowl
    – Small saucepan
    – Stirring spoon

    Directions:
    1. Mix the marinade ingredients together in a large resealable container or resealable plastic bag. Place the chicken inside and allow to marinate in the refrigerator for 2 hours or more.
    2. To make the sauce, combine all of the ingredients in a small saucepan over medium-high heat and bring just to a boil. Reduce heat to low and allow to simmer for about 5 minutes. Taste and adjust seasonings as needed.
    3. Skewer the chicken onto bamboo skewers and grill for 3-4 minutes on each side or until chicken is cooked through. Serve the chicken on the skewer along with the sauce (I prefer my sauce to be served slightly warm).


  • Paleo Curry Meatballs – from PaleOMG.com

     
    Ingredients
    For the balls
    • 1 lb ground turkey (these would be great with ground beef or ground pork)
    • ½ yellow onion, diced
    • ⅔ cup almond flour
    • 2 eggs
    • 2 teaspoons curry powder
    • 2 teaspoons garam masala
    • ½ teaspoon ginger
    • just a hint of cinnamon
    • salt and pepper to taste
    • 1-2 tablespoons coconut oil for cooking (or other fat you like to use)
    For the saucey flare
    • 1.5-2 cups canned coconut milk (the more the better)
    • 1 cup organic chicken broth
    • ½ onion, diced
    • 5 teaspoons curry powder (based upon your curry obsession)
    • 2 teaspoons garam masala
    • 1 teaspoon ginger
    Instructions
    1. Add all ingredients for your meatballs to a larger bowl and thoroughly mix together.
    2. Shape meatballs to the size you like. Mini meatballs or large ones are both acceptable!
    3. In a large skillet or pot, add your coconut oil then add your meatballs and diced onions from your sauce ingredients and let them brown for a couple minutes. Let the meatballs cook on both sides for about 3-4 minutes.
    4. Once the onions and meatballs have browned a bit, add the rest of the ingredients for your sauce and mix together until meatballs are covered in sauce.
    5. Cover and let meatballs and sauce simmer until the sauce thickens and meatballs have cooked through–about 5 minutes.

      Butter-less Butter Chicken by The Whole Food Diary

      1/2 pound chicken thighs (or breast but I do thighs for price)

      4 tbsp coconut oil (or organic grass fed butter)

      1/2 onion, grated

      2 teaspoon minced garlic

      1/2 can tomato sauce

      1 1/2 cups coconut milk

      Salt to taste

      A pinch of cayenne pepper

      1 teaspoon garam masala

      1 tbsp tandoori masala

      Cook the onion and garlic in 2 tbsp coconut oil until soft.  Into the pan add the coconut milk and tomato sauce with the garam masala, cayenne pepper, salt and remaining coconut oil and simmer on a low heat.  While that is simmering, cut the chicken into cubes and coat with the tandoori masala, then bake it on a baking sheet at 350F for about 15 minutes or until cooked through.  Once it’s done, add the chicken into the tomato sauce, mix and continue simmering for about 5 minutes.  Jared has his with brown rice and I eat it with salad, or in my fingers cold from the fridge, naturally.

      *I like to make a few meals worth and freeze it for easy meals on more rushed days or I’ll make enough for a lunch the next day too.

      *You can also add in veggies or remove the chicken completely, just treat the veggies as the chicken and bake them with the garam masala and a little coconut oil for a vegan option! 


      Paleo Pizza by The Whole Food Diary


      1 1/2 cups almond meal

      1 egg

      Pinch salt

      1/2 tsp garlic

      1 tbsp olive oil

      First, preheat the oven to 350F

      Mix all the ingredients together well with a fork, reserving a 1/2 cup almond meal.  Add in more almond meal as needed until the dough begins to come together as a ball.  Place the ball of dough between two sheets of wax paper and press it out into a round about 1/4 inch thick.  Peel off the top layer of the wax paper and place the pizza crust on a baking sheet and put it into the oven for 10 mins.  After 10 mins the crust should be cooked enough to remove from the wax paper and turn over.  Cook for a further 10 mins. You can now add whatever toppings you want!  For this one I roasted half a sweet potato and blended it with a little olive oil, salt and garlic and used that as a sauce then added a little goat’s cheese.  After another 5 mins in the oven I topped it with the arugula and chopped almonds.  Another slight variation I’ve done was butternut squash, spinach and hazelnuts – delicious!


Braised Short Ribs over Roasted Garlic Mashed Cauliflower
Prep time

Cook time

Total time

 

Serves: 3-4

Ingredients
For the short ribs
  • 5 slices of thick cut bacon
  • 2 pounds beef short ribs (6-8 short ribs)
  • 1 yellow onion, diced
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • ¼ cup red wine
  • 64 ounces of beef broth
  • salt and pepper, to taste
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
For the mashed cauliflower
  • 1 bulb of garlic
  • 1 head of cauliflower, chopped into florets
  • 1 tablespoon softened butter
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 325 degrees F.
  2. In a large dutch oven over medium heat, cook the bacon over medium heat until completely crispy, remove bacon and set aside. Once cool, chop into pieces.
  3. Salt short ribs on all sides then brown the ribs on all sides, about 30 seconds per side. Remove and set aside.
  4. Add onions and shallots to the pan and cook for about 2 minutes then add garlic cloves. Add the red wine, broth, salt and pepper. Scrap down the bottom of the pan then let the pot come to boil.
  5. Once boiling, add the short ribs back to the pot into the liquid so they are completely submerged. Add the thyme and rosemary sprigs into the liquid.
  6. Put lid on the dutch oven and into the oven. Cook until the ribs are falling off the bone, about 2½ -3 hours. Remove the pan from the oven and let rest for 30 minutes with lid still on. **When the ribs have about 45 minutes left, wrap garlic bulb in foil and place in the oven to cook until soft and fragrant.
  7. While the ribs rest in liquid, steam cauliflower.
  8. When cauliflower is fork tender, place in high speed blender (such as a blendtec) and puree until smooth. Squeeze out the softened garlic cloves and add to blender along with butter and salt and pepper. Puree until smooth and combined.
  9. Lasty, add bacon back into the short ribs mixture, mix and serve short ribs over cauliflower. (Feel free to let cool some to remove the fat that renders on top, it’s up to you buttercup!)

 

Creamy Sun-Dried Tomato Chicken Pasta

Prep time

Cook time

Total time

 

Serves: 4-5 servings

Ingredients
  • 1 medium spaghetti squash
  • 1 tablespoon butter or ghee
  • 4 garlic cloves, minced
  • 2 large shallots, thinly sliced
  • 4 ounces of sun-dried tomatoes in oil
  • 1 pound boneless, skinless chicken breast, diced small
  • 1 teaspoon fine sea salt
  • 1 teaspoon red pepper flakes
  • ½ teaspoon dried basil
  • ¾ cup canned coconut milk
  • 1 cup chicken bone broth
  • ½ – 1 teaspoon fine sea salt
  • ¼ cup pine nuts, toasted
  • fresh parsley, to garnish
  • sprinkle of black pepper
Instructions
  1. Preheat oven to 400 degrees. Cut spaghetti squash in half, lengthwise, and place face down on a baking sheet. Bake for 35-40 minutes, until threads are easily removed from squash.
  2. Place a large saute pan over medium- low heat. Add 2 tablespoons of oil (I used the oil from the sun-dried tomato jar and 1 tablespoon of butter to the pan. Once warm, add garlic cloves and shallots. Cook until garlic becomes fragrant.
  3. Add sun-dried tomatoes and cook for about 5 minutes. Remove mixture, set aside on a plate, then add chicken, sprinkle with salt, red pepper flakes, and basil and brown on all sides.
  4. Once browned, about 6-8 minutes, add sun-dried tomato mixture back into the pan. Pour in coconut milk and broth and add about 1 teaspoon salt. Mix well.
  5. Add in spaghetti squash threads and mix until well combined. Turn heat to low and let simmer for about 8-10 minutes, or until mixture reduces and thickens. Taste to see if you would like to add more salt.
  6. Toast pine nuts in a small saute pan over medium heat until fragrant and golden.
  7. Garnish pasta dish with pine nuts, parsley, and a bit of black pepper. Serve!

Chipotle Chicken Salad

Prep time

 

Total time

 

Serves: 2-3

Ingredients
  • 1 pound chicken, cooked and diced
  • 4 stalks of celery, finely chopped
  • ¼ white onion, finely chopped
For the mayo
  • ⅔ cup avocado oil
  • 1 egg
  • 1 teaspoon lemon juice
  • 1 teaspoon chipotle adobo sauce
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste
Instructions
  1. Mix together chopped chicken, celery, and white onion.
  2. Place all mayo ingredients in a tall container, put immersion blender to the bottom of the container and turn on. Keep immersion blender on until the oil turns to a white color and into mayo. Should take just a little over 30 seconds, if that!
  3. Mix mayo with chicken, celery and onion.
  4. Eat up, however you’d like. In lettuce, with a fork. Or a spoon. Anything goes with chicken salad and 30 second mayo.

Sweet Pulled Pork Waffle Sliders

Prep time

Cook time

Total time

 

Serves: 4-6

Ingredients
For the pulled pork
  • 2 pounds pork butt
  • 1 yellow onion, sliced
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, to taste
For the mayo
  • ⅔ cup avocado oil
  • 1 egg
  • 1 teaspoon lemon juice
  • 1 teaspoon dijon mustard
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste
  • 1 teaspoon maple syrup (use 1 more teaspoon if you would like it sweeter)
For the waffles
  • 2 cups almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon garlic powder
  • salt and pepper, to taste
  • 3 eggs, whisked
  • ½ cup canned coconut milk
  • 2 tablespoons bacon fat
  • 3 pieces of bacon, cooked and chopped
  • 2 tablespoons chives, finely chopped
For the toppings
  • 5-6 pieces of bacon, cooked
  • slice pickles
Instructions
  1. Place pork butt (or other roast) in a crockpot. Add sliced onions around it and top with garlic powder, onion powder, and salt and pepper. Cover and cook on low for 6-8 hours until it falls apart.
  2. Once pork is done cooking, shred in the crockpot.
  3. Now make the mayo so it can cool in the fridge. Place all mayo ingredients, except for the maple syrup, into a tall container. Place your immersion blender to the bottom of the container, turn on and wait until the mixture thickens. You may need to raise the immersion blender a bit to help mix all of the oil. Once it is thick, pour in the maple syrup and mix with a spoon. Place in fridge to cool.
  4. To make the waffle buns, mix together almond flour, baking soda, garlic powder, and a bit of salt and pepper.
  5. Then add eggs, coconut milk, bacon fat, chopped bacon, and chives and mix well to combine.
  6. Heat up a waffle iron and pour mixture into the center of each waffle area. You want the buns to be small so only about 2 tablespoons of the mixture will do to create a small waffle bun. Cook until slightly crispy.
  7. Once waffles are done, begin the layering: waffle bun, sweet mayo, pork, pickles, bacon, mayo, bun. Feel free to add other toppings as well!!

Chocolate Chip Espresso Banana Bread Muffins

Prep time

Cook time

Total time

 

Serves: 12 muffins

Ingredients
  • 3 brown bananas, mashed
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ½ cup almond butter (or other nut/seed butter)
  • ¼ cup coconut flour
  • 1 teaspoon instant coffee grounds
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • pinch of salt
  • ½ cup Enjoy Life Mini Chocolate Chips
  • organic powdered sugar or powdered maple sugar, to garnish
Instructions
  1. Preheat oven to 350 degrees. Grease a muffin pan with oil.
  2. In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter.
  3. Then add coconut flour, instant coffee, baking soda, baking powder, cinnamon and salt and mix well. Fold in chocolate chips.
  4. Pour mixture into 12 muffin cups and place in oven to bake for 25 minutes.
  5. Let cool before removing from muffin cups. Garnish with powdered sugar.

Paleo Chocolate Torte with Chocolate Ganache

From The Whole Food Diary

For the Torte
1 bar 100% dark chocolate (4oz)
1 cup freshly ground (or gently melted) coconut butter
1/3 cup good cocoa
3 eggs
pinch salt
3/4 cup honey

For the ganache
1/2 cup melted coconut oil
1/3 cup good cocoa
3 tbsp maple syrup
a good pinch of coarse sea salt for the top
Cocoa to dust

Bake 25 mins at 375F

You’ll need one 8″ springform tin lined with parchment paper on the bottom.  If you don’t have a springform pan, line the sides too for easy removal.  You can alter the size of the tin, I’ve made it in bigger and small, you will just end up with a different thickness of cake and need to adjust the cooking time by a few minutes accordingly.
Place a heatproof glass bowl over a pan of simmering water.  You don’t want the bowl touching the water. (I recently cracked my one glass bowl so I put a small frying pan over another pan. Ghetto, but it worked).  Break up the chocolate and place it in the bowl with the coconut butter and stir until the chocolate is almost melted.  Now take the bowl off the heat and continue stirring until it’s completely melted. This starts to cool the mixture so it doesn’t cook the eggs.

In a separate bowl whisk together the cocoa, eggs, salt and honey until completely combined and then add the melted chocolate mixture in and stir well to combine.

Pour into the prepared tin bake in an oven preheated to 350F for 2o mins.  Then check and give it another 5 minutes if it needs.  You want the outside edge to be firm and springy and the center to be cooked but not baked to the springy-to-the-touch stage.  As it cools it will set up a bit more and the wonder of this torte is that it is dense and rich and not light and fluffy like a regular cake so you want to keep the center moist.

For the ganache: Melt the coconut oil and whisk in the cocoa and maple syrup.  You can use honey but personally I prefer to cut the honey taste for the ganache.  Let it cool until it thickens slightly, don’t put it in the fridge as it will go solid but at room temperature it will thicken a little.  Then pour it over the torte until it’s just running over the edges.  It’s a rich dessert, this quantity will easily feed 10-12.  We ate it alone with coffee but it would be great with berries, or whipped coconut cream. 


Apple Cider Donuts from PaleOMG.com

Prep time

Cook time

Total time

 

Serves: 8-10

Ingredients
  • ½ cup almond butter*
  • ½ cup apple cider
  • 1 apple, peeled, cored and finely shredded (equivalent to almost 1 cup)
  • 1 egg
  • ½ teaspoon apple cider vinegar
  • ½ cup tapioca flour
  • 2 tablespoons coconut flour
  • ½ cup coconut sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
For the glaze
Instructions
  1. Turn mini donut maker on.
  2. In a large mixing bowl, mix together almond butter, apple cider, shredded apple, egg, and apple cider vinegar. Mix well.
  3. In a separate bowl, sift together tapioca flour, coconut flour, coconut sugar, baking soda and powder, and salt.
  4. Add dry ingredients into wet ingredients and mix well.
  5. Pour batter into mini donut maker and cook for 8-10 minutes. These will take a little longer than usual because the batter is more of a wet batter.**
  6. Remove and let cool completely.
  7. In a bowl, mix together melted coconut butter, apple cider, maple syrup and cinnamon.
  8. Dip the tops of the donuts in the glaze and place on parchment paper and then into the refrigerator to harden.
  9. Now eat them! Makes 8-10 donuts.
Notes
*I used the self grind almond butter from whole foods for this recipe, which is not very oily. Keep that in mind with what almond butter you purchase since it could change the consistency of the donut batter. 
**This recipe doesn’t seem to cook correctly with a normal donut pan. It needs heat on both sides.

Chai Pumpkin Bread from PaleOMG.com

Prep time

Cook time

Total time

 

Serves: 6

Ingredients
  • 1 cup almond butter (or other nut butter or seed butter)
  • ½ cup pumpkin puree
  • 1 banana, mashed
  • ¼ cup honey (optional- i like it sweeter)
  • 2 eggs, whisked
  • 2 chai tea packets (tea spices removed from packets)
  • 3 tablespoons coconut flour
  • ½ tablespoon cinnamon
  • ½ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together almond butter, pumpkin, banana, and eggs.
  3. Cut open the two tea bags and remove all the tea spices from the tea bags and add to almond butter mixture.
  4. Add the rest of the ingredients and mix until well combined.
  5. Grease a bread pan and then line it with parchment paper.
  6. Pour batter in pan and place in oven. Bake for 45 minutes. Let rest before slicing.

Tutti Frutti Chocolate Coconut Popsicles  

from http://www.familyfreshcooking.com/2011/09/21/tutti-fruitti-chocolate-coconut-popsicles-recipe/

Prep time: 2 mins

Cook time: 2 hours

Ingredients:

  • 4 ounces (1 large) Banana
  • 4 ounces unsweetened Coconut Milk
  • Vanilla // Stevia Drops to taste if needed or your favorite natural sweetener
  • 1 1/2 – 2 ounces Rasberries (frozen are easier to work with in these pops)
  • 1 1/2 – 2 ounces Dark Chocolate, broken into small pieces

 

Directions:

  • In your blender combine banana and coconut milk. Fill pop molds with that mixture, leaving some room at the top for berries and chocolate. Freeze without the sticks for about 1 hour. Take pops out of freezer and crush ice that has formed with a small fork. Gently add the raspberries and chocolate pieces. Distribute them throughout the pop molds. Top the popsicles (is really the bottom of the pop) with extra chocolate and berries. Add sticks and cover with foil to keep them in place. Freeze another hour or so until frozen through.

Cinnamon Sweet Potato Ice Cream with Toasted Walnuts- 

from www.paleomg.com

Serves: 2-3

Ingredients

1 medium sweet potato or yam, baked until soft (stop worrying about size, it won’t make that big of a difference)*

1 (14 oz) canned coconut milk

1 teaspoon vanilla extract

2-3 tablespoons cinnamon (the more the better. duh.)

sprinkle of nutmeg

pinch of salt

⅓ cup walnuts, roughly chopped

2 tablespoons coconut oil

¼ teaspoon vanilla extract

more cinnamon

one more pinch of salt

Instructions:

First, bake your sweet potato. Poke a  ton of holes in it using a fork.

Preheat oven to 400 degrees and place your sweet potato on a baking sweet.

Bake for 35-45 minutes or until your sweet potato is soft to the touch. The longer you bake it and the gushy-er it gets, the sweet it will be.

Let sweet potato cool and remove the skin.

Place sweet potato in a food processor along with your coconut milk and puree until smooth.

Then add your vanilla extract, cinnamon, nutmeg, and pinch of salt and puree one more time.

Place in fridge to cool for 30min.-1 hour depending how warm your sweet potato was.

Add cooled mixture to your ice cream maker and follow the directions.

While your ice cream churns, pull out a small saucepan, place under medium heat and add your 2 tablespoons of coconut oil along with ¼ teaspoon vanilla extract.

Then add your walnuts and mix around to help the coconut oil coat on all sides.

Let your walnuts begin to roast. After a minute or so, they will become fragrant and then add your cinnamon and a bit of salt. Keep flipping around your walnuts so they do not burn and they can coat in the cinnamon.

Add more cinnamon if you want. I did.

Once your ice cream is done, top with walnuts. I also topped mine with a bit of sunbutter.

Blueberry Rosemary Ice Cream from Juli Bauer’s new book 

The Paleo Kitchen 

Prep time:  5 mins Cook time:  10 mins Total time:  15 mins

Serves: 1 pint

Ingredients

1 (14-ounce/415-mL) can full-fat coconut milk

1 cup (150 grams) blueberries

2 tablespoons organic honey

1 teaspoon minced rosemary

1 teaspoon lemon extract

2 egg yolks

Instructions

Combine the coconut milk, blueberries, honey, rosemary, and lemon extract in a blender or food processor. Blend until everything is well incorporated.

Pour the mixture into a saucepan over medium heat and add the egg yolks. Bring to a low boil, continually whisking. Once it begins to boil, immediately remove from the heat and let cool. Transfer the mixture to a mixing bowl and cover with plastic wrap. Refrigerate for a minimum of 2 hours or overnight

Place the mixture in an ice cream maker and churn**, following the manufacturer’s directions, until desired consistency is reached. Immediately scoop ice cream out of the ice cream maker so it doesn’t freeze to the sides of the bowl. Serve immediately or store covered in the freezer.

Notes:

*Makes 1 pint

**If you don’t have an ice cream maker, once mixture is chilled, transfer it to a bowl or bread pan and stick it in the freezer. Once frozen, remove it from the freezer 15 minutes before serving it to allow it to soften to be able to scoop.


Valentine’s Day Almond Butter Blondies

Prep time

Cook time

Total time

 

Serves: 9 squares

Ingredients
  • 1 cup almond butter
  • ¼ cup honey
  • ¼ cup maple sugar or coconut sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • pinch of sea salt
  • ½ cup dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease an 8×8 baking dish.
  3. Mix together all ingredients and fold in chocolate chips.
  4. Pour mixture into baking dish and spread out evenly
  5. Bake for 20-23 minutes (the top will seem a bit soft but will harden when cooled). Let cool for about 10 minutes before slicing.
  6. Eat with coconut milk ice cream. Duh.

Blueberry Chai Ice Cream

From PaleOMG.com

Ingredients
  • 1 (14oz) can coconut milk
  • 1 cup fresh blueberries
  • 2 chai tea bags (I used Tazo tea brand), tea removed from tea bag-do not consume the tea bag
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • pinch of salt
Instructions
  1. Place all ingredients in a saucepan and place under medium heat. Let cook down and flavors mix for about 10 minutes under some of your blueberries have exploded and you have a deep purple color.
  2. Remove from heat and let cool for 30 minutes.
  3. Place mixture in a food processor or blender and puree until blueberries are broken down.
  4. Pour mixture into ice cream maker
  5. Scoop. Eat. Be merry for paleo ice cream.

 

Kendra’s Coconut Crack Bars

Makes 6 to 8 Coconut bars

Ingredients:

1 cup of shredded coconut (unsweetened) (80g)

¼ cup of pure maple syrup (or ¼ cup of water)

2 tbsp virgin coconut

½ tsp pure vanilla extract

Directions:

            Combine all the ingredients in a food processor. (Try to mix by hand if you don’t have a food processor.  NOTE: not tested).  Squish into any small container (ex: 7×5) and fridge for an hour before trying to cut.

 

Chocolate Mousse of the gods:

  • 4 extremely ripe avocados
  • 1 cup raw cocoa or Hershey’s dark unsweetened cocoa
  • ¼ cup virgin coconut oil
  • ½ tsp balsamic vinegar
  • ¼ tsp wheat free tamari
  • 1 tsp organic extract vanilla
  • ½ cup raw honey or organic maple syrup OR ¼ cup of each
  1. Puree the avocado in food processor.
  2. Add other ingredients until fully blended.
  3. Garnish with Raspberries.
  4. Chill overnight. This helps it absorb all flavors and reduces cocoa if “too” chocolatey.

Soft & Chewy Double Chocolate Cookies

Prep time

Cook time

Total time

 

Serves: 13-15

Ingredients
  • 1 cup thick almond butter (I used Barney Butter Smooth Almond Butter because it’s similar to thick nut butters. If you use too oily, the cookies won’t come together. You were warned.)
  • 1 cup coconut sugar
  • 1 egg, whisked
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • pinch of salt
  • ¼-1/2 cup Enjoy Life Mini Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together almond butter and coconut sugar using a large spoon. Then add egg and mix again until well combined.
  3. Add ¼ cup of cocoa powder at a time. At this point, I used my hands to incorporate the cocoa powder into the dough. Add all the cocoa powder and completely combine.
  4. Then add baking soda, vanilla, salt and chocolate chips and combined until everything is well mixed. This was all hands for me. It’s a dirty job, but someone has to do it. (This should be a very thick dough at this point. If it’s not, you need a thicker almond butter like I said before).
  5. Use a cookie scoop to scoop out around 2 tablespoons of dough and make into a round ball. Place on silpat or parchment paper lined baking sheet. This dough will create 13-15 cookies that size.
  6. Once you’ve placed all the balled dough onto the baking sheet, use a fork to press the cookies down just slightly. No need to really flatten them out, just get them to look more cookie shape instead of ball shape. If you press them down too much, they’ll come apart when they bake so be careful.
  7. Place baking sheet into the oven and bake for 10 minutes.
  8. Remove from oven and let cool for 5-10 minutes until removing from baking sheet to place on cooling rack. If you try to remove these from the baking sheet early, they will come apart. So don’t be stupid here. Patience is a virtue.
  9. Eat up!

Every Last Crumb Book Review: PMS Brownies

Prep time

Cook time

Total time

 

Serves: 16

Ingredients
For the brownies
  • 1 (10-ounce) package Enjoy Life brand chocolate chips, melted but not hot
  • 140 grams salted butter or ghee, softened (1/2 cup/1 stick plus 2 tablespoons)
  • 2 teaspoons vanilla extract
  • 3 tablespoons finely ground coffee (preferable a dark roast for bolder flavor)
  • 188 grams coconut palm sugar (about 1 cup plus 2 tablespoons)
  • 28 grams blanched almond flour (about a scant ¼ cup)
  • 30 grams tapioca starch (about ¼ cup)
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup chocolate chips (optional – i left this out)
For the ganache
  • ¾ cup chocolate chips
  • ½ cup coconut cream (from a can of coconut milk) or heavy cream
Additional toppings
  • 8-10 Sunbutter Cups, chopped (she has a recipe in her book, I used store bought ones)
  • more chocolate chips
Caramel
  • ¾ cup (1½ sticks) salted butter or ghee
  • 1¼ cup coconut palm sugar
  • 1 tablespoon coconut cream or heavy cream
  • pinch of kosher salt
Instructions
  1. Preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper.
  2. Make the brownies: In a large bowl, mix together the melted chocolate chips and softened butter. Once incorporate, mix in the vanilla and ground coffee.
  3. In a separate bowl, combine the sugar, almond flour, and tapioca starch. Gradually add the dry mixture to the chocolate mixture, stirring to combine. Add the eggs and yolk and beat until fully combined.
  4. If you are adding the optional 1 cup chocolate chips to the batter, make sure that it is no longer warm before folding them in.
  5. Pour the batter into the prepared pan and tap on the countertop to settle the batter. Bake for 35 minutes or until the brownies have set and do not jiggle in the pan.
  6. Remove the brownies from the oven and allow them to cool in the pan.
  7. While the brownies are cooling, make the ganache: Place the chocolate chips in the microwave and melt for roughly 1 minutes. Remove and add the coconut cream, sitting until it comes together.
  8. Spoon the ganache over the cooled brownies. Then drop the chocolate Sunbutter Cups and chocolate chips on top. While that is cooling, make the caramel.
  9. Make the caramel: In a heavy-bottomed saucepan, bring the caramel ingredients to a gentle boil over medium heat, sitting constantly. Continue to boil gently, while stirring, until it thickens. Remove from the heat and drizzle the caramel on top of the brownies.
  10. Let the caramel sit and harden. Then cut the brownies into squares and serve. Store leftovers in a sealed bag or container at room temperature, or freeze for later.
Notes
*Makes 16 2-inch brownies


Peppermint Fudge

Prep time

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Serves: 20

Ingredients
Peppermint Fudge Layer
  • 1 cup cooked and mashed Japanese yam*
  • ½ cup palm shortening
  • ½ cup melted coconut butter
  • ½ tsp peppermint oil, 8-10 drops of peppermint essential oil, OR 1 tsp peppermint extract
  • 2 T honey
  • Small pinch sea salt
Peppermint Chocolate Layer
  • ½ cup coconut butter
  • 2 T palm shortening
  • 1 T honey
  • 1 T melted coconut oil
  • 2 T cacao powder (or carob powder for AIP)
  • ½ tsp peppermint oil, 8-10 drops of peppermint essential oil, OR 1 tsp peppermint extract
  • Small pinch sea salt
Instructions
  1. Place all ingredients for Peppermint Fudge Layer in a high-powered blender or food processor. Blend until pureed and smooth. Taste and add 1-2 more drops of peppermint flavor, if an extra minty flavor is desired. Set aside.
  2. Place all ingredients for Peppermint Chocolate Layer (except peppermint flavor) together in a microwaveable bowl. Microwave for 30 seconds until the coconut butter and palm shortening are softened enough to easily stir and combine. Add peppermint flavor and stir to incorporate.
  3. Line a 9×5 inch bread loaf pan with parchment paper, leaving overhang on each of the lengthwise sides. Pour Peppermint Chocolate Layer into the pan first and smooth with a rubber spatula so the surface is evenly covered. Freeze for 10 minutes until hardened.
  4. Remove pan from freezer and spoon Peppermint Fudge Layer on top. Carefully smooth fudge over the bottom layer to evenly cover. Return to freezer for 30-40 minutes to harden. Slice into squares. Store in a sealed glass container in the fridge.
Notes
*Japanese yam has a white flesh. You can substitute a white California sweet potato, if you cannot find Japanese yams. 
**You can use any of these 3 peppermint flavorings. For AIP, use 100% peppermint essential oil.


Coffee Cake Banana Bread

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Serves: 6-8

Ingredients
  • 3 brown bananas, mashed
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ½ cup almond butter (or other nut/seed butter)
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • pinch of salt
For the toppings
  • 4 tablespoons (1/4 cup) grass fed butter, at room temperature (or coconut oil)
  • 2 tablespoons coconut sugar
  • 2 tablespoons almond flour
  • 1 teaspoon cinnamon
  • ¼ cup pecans, crushed
Instructions
  1. Preheat oven to 350 degrees. Grease an 8.5×4.5 baking dish with oil then line the middle with parchment paper. It will make it easier to remove from the pan without it coming apart.
  2. In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter.
  3. Then add coconut flour, baking soda, baking powder, cinnamon and salt and mix well.
  4. Pour batter into baking dish. Place on a baking sheet.
  5. In a small bowl, add butter, coconut sugar, almond flour, cinnamon, and pecans. Use your hands to mix the toppings together.
  6. Place chunks of the toppings all around the top of the banana bread mixture.
  7. Place in oven to bake for 50 minutes.
  8. Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.

 


Easy Chocolate Almond Butter Cups

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Serves: 8-10

Ingredients
  • 1 cup smooth almond butter
  • ½ cup unsweetened shredded coconut
  • 1 tablespoon coconut oil
  • 1 tablespoon honey
  • pinch of salt
  • 1 cup Enjoy Life Chocolate Chips, melted
Instructions
  1. Place almond butter, coconut, coconut oil, honey and salt in a food processor and puree until smooth and well combined.
  2. Add a spoonful of the mixture into 8-10 mini muffin tins then pour melted chocolate on top of each spoonful. (no you don’t need to grease the tins)
  3. Place in freezer for 30+ minutes until set.
  4. Use a sharp knife to pop out each almond butter cup. Store in freezer and remove 5 minutes before eating to help soften the chocolate.

Pumpkin Gingerbread Protein Shake

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Serves: 1

Ingredients
  • 1 cup almond milk
  • ¼ cup pumpkin puree
  • 1 heaping tablespoon almond butter
  • 1 tablespoon ground chia seeds
  • 1 tablespoon blackstrap molasses
  • 1 frozen banana, chopped
  • ½ teaspoon pumpkin pie spice
  • 1 scoop vanilla Formulx protein powder
Instructions
  1. Place all ingredients in blender and blend until smooth.
  2. Drink after a tough workout during the holiday season!


Brownie Pumpkin Pie

Prep time

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Serves: 8-10

Ingredients
For the eggnog pumpkin pie filling
  • 15 ounces pumpkin puree
  • 1 cup coconut or almond milk eggnog* (or paleo egg nog by health-bent)
  • 2 eggs
  • ½ cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • pinch of salt
For the brownies
  • 15 dried medjool dates, pitted
  • ¼ cup melted coconut oil or butter or ghee
  • ¼ cup unsweetened cocoa powder
  • 3 eggs, whisked
  • 2 tablespoons coconut flour
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • pinch of salt
Coconut milk ice cream, to garnish (I used a maple pecan coconut milk ice cream)

Instructions
  1. Preheat oven to 375 degrees. Grease a pie plate with butter, ghee or coconut oil.
  2. Place all ingredients for pumpkin pie filling in a food processor and blend until smooth. Pour into a separate bowl and set aside. Use a paper towel to wipe out inside of food processor (doesn’t have to be super clean).
  3. Now add dates to the food processor and begin to pulse until a clumpy paste forms.
  4. Add coconut oil and cocoa powder to the food processor and puree until well mixed and it has become smoother.
  5. Then add eggs, coconut flour, honey, vanilla, baking soda and powder, and salt and puree until smooth, about 2 minutes.
  6. Scoop out brownie mixture and place half of the mixture on the bottom of the greased pie pan and spread/smooth out to the sides.
  7. Pour pumpkin pie mixture on top.
  8. Lastly, add the rest of the brownie mixture using a spoon. Plop spoonfuls around the pumpkin pie then use a knife to swirl around the mixture. It is sticky so it won’t swirl much.
  9. Place pie dish on a baking sheet and into the oven to bake for 1 hour.
  10. Let rest for 30 minutes then place in refrigerator to cool for 2+ hours be serving.
  11. Serve with ice cream of choice. I used a maple pecan coconut milk ice cream and it was perfect!

Sweet Potato Protein Chocolate Chip Cookies

Prep time

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Serves: 12-13

Ingredients
  • 1 small sweet potato or yam (I used a sweet potato since they are white and would look more like a regular cookie)*
  • ½ cup smooth almond butter
  • 1 egg, whisked
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 scoop (35 grams) Formulx Vanilla Protein Powder
  • ⅛ teaspoon cinnamon
  • pinch of salt
  • ½ cup Enjoy Life Mini Chocolate Chips
Instructions
  1. Preheat oven to 400 degrees. Poke holes in a sweet potato with a knife then place in oven and bake for 35-40 minutes or until sweet potato is completely soft. Then let cool. Reduce oven heat to 350 degrees.
  2. Peel sweet potato away from skin and place in a medium bowl. Mash with a fork until soft.
  3. Add almond butter, egg, honey and vanilla and mix well. Then add protein powder, cinnamon and salt and mix well.
  4. Fold in chocolate chips.
  5. Use a cookie scoop or tablespoon to scoop out batter and place on a parchment paper lined baking sheet. The batter should make 12-13 cookies.
  6. Bake for 10-12 minutes or until cooked through. Do not overcook.
Notes
*If you use already pureed sweet potato or yam, the amount will be around 1 cup


Ooey Gooey Chocolate Chip Pumpkin Bars

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Serves: 16

Ingredients
  • ¾ cup pumpkin puree
  • ½ cup butter or ghee or coconut oil, melted + extra for greasing dish
  • 1 egg, whisked
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • ¼ cup tapioca flour
  • 1 cup coconut sugar
  • 1 tablespoon pumpkin pie spice
  • ½ cup dark chocolate chips (I used enjoy life mini chocolate chips)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease an 8×8 glass baking dish with ghee, coconut oil or butter.
  3. Mix all ingredient together in a large bowl until well combined.
  4. Pour mixture into baking dish.
  5. Bake for 30 minutes or until a toothpick comes out clean.
  6. Let cool for 10 minutes before cutting and serving.
Notes
Makes 16 squares

Banana Nut Chocolate Chip Muffins

Prep time

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Serves: 9

Ingredients
  • 3 bananas, mashed with a fork
  • 3 eggs, whisked
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup smooth almond butter
  • ¼ cup coconut flour
  • ¼ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • ½ cup chopped walnuts
  • ½ cup 72% Eating Evolved Baking Chocolate, chopped into pieces (or other chocolate chips you like)
Instructions
  1. Preheat oven to 350 degrees
  2. Mash bananas in a large bowl. Add eggs, maple syrup, almond butter, and vanilla extract and mix together.
  3. Then add coconut flour, cinnamon, baking soda and powder and a pinch of salt and mix well.
  4. Lastly, fold in walnuts and chocolate chips.
  5. Use an ice cream scoop to scoop batter into 9 cups of a silicone muffin pan.
  6. Bake for 25 minutes. Let cool before removing from silicone pan.

Chocolate Chip Cookie Dough Protein Balls

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Serves: 3-4

Ingredients
  • ½ cup Formulx Vanilla Protein Powder
  • 1 tablespoon coconut sugar
  • 2 tablespoons coconut flour
  • 2 tablespoons coconut butter, melted
  • 1 heaping tablespoons almond butter
  • 2 tablespoons almond milk (or coconut milk or water)
  • ½ teaspoon vanilla extract
  • pinch of salt
  • 2-3 tablespoons Enjoy Life Mini Chocolate Chips
Instructions
  1. In a bowl, mix together protein powder, coconut sugar, and coconut flour.
  2. Then add coconut butter, almond butter, almond milk, vanilla extract and a tiny bit of salt.
  3. Fold in chocolate chips.
  4. Use a cookie scoop to make 8-9 balls. Firmly roll them keep them from falling apart.
  5. Place in the refrigerator to set and store in the fridge.

Protein Pumpkin Chocolate Chip Cookies

Prep time

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Serves: 16-18

Ingredients
  • ⅔ cup pumpkin puree
  • ½ cup smooth almond butter
  • ¼ cup coconut sugar
  • 1 egg, whisked
  • 1 teaspoon vanilla extract
  • 1 scoop (35 grams) Formulx Vanilla Protein Powder
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon baking soda
  • pinch of salt
  • ½ cup dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Add all ingredients in bowl and mix well until combined.
  3. Use a cookie scoop or tablespoon to scoop out batter and place on a parchment paper lined baking sheet. The batter should make 16-18 cookies.
  4. Baking for 15-18 minutes until cooked through.

Sweet Potato Brownies

Prep time

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Serves: 5-8

Ingredients
  • 1 sweet potato
  • 3 eggs, whisked
  • ¼ cup Gold Label Virgin Coconut Oil, melted
  • ⅓ cup raw honey
  • ¼ teaspoon vanilla extract
  • 3 tablespoons Coconut Flour
  • 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • pinch of salt
  • ½ cup Enjoy Life Chocolate Chips
Instructions
  1. Time to bake that sweet potato. Preheat your oven to 425 degrees, use a fork to puncture holes all around it, then throw in the oven for 25-30 minutes. (I’m sure you could microwave it, but I like the ole fashioned way. I’m just so ole fashioned)
  2. Once your sweet potato is soft and cooked through, peel off the skin and mash it up in a bowl. And turn your oven down to 350 degrees.
  3. Now add your wet ingredients: eggs, coconut oil, honey, and vanilla to the bowl and mix together.
  4. Then add your dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips.
  5. Mix well to incorporate all that goodness.
  6. Pour into an 8×8 glass baking dish
  7. Bake for 30-35 minutes.
  8. Let rest to cool a bit.


Pumpkin Chocolate Chip Muffins

Prep time

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Serves: 5

Ingredients
  • ⅓ cup pumpkin puree
  • ⅓ cup maple syrup
  • ¼ cup coconut oil, melted
  • 3 eggs, whisked
  • 1 teaspoon vanilla extract
  • ¼ cup coconut flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon powdered ginger
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • ½ cup Enjoy Life Mini Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
  3. In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
  4. Pour dry ingredients into wet ingredients and mix well.
  5. Fold in chocolate chips.
  6. Use an ice cream scoop to scoop batter into 5 silicone baking cups.
  7. Bake for 35-40 minutes