Baked Eggs in Avocado

(serves 1-2 people)

Ingredients:

- 1 Avocado cut into half and pit removed

- 2 eggs (I prefer organic or using egg whites)

- Fresh bruschetta (optional)

- Cayenne Pepper (optional)

- Salt and Pepper to taste

- 1 tbsp chopped Chives (optional)

- Your favorite hot sauce (optional)

Directions:

1. Preheat oven to 180 degrees.

2. Cut avocado and remove pit. Scoop out a little more of the center so the egg will fit.

3. Crack an egg into each hole in the avocado. You can use egg whites if you prefer.

4. Sprinkle with the spices, chives and bruschetta according to your taste.

5. Bake at 180 degrees until egg is cooked until you like. I prefer 15 minutes.

(Resource: fitsugar.com)

 

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Coconut Milk Whipped Cream (Dairy Free)

Ingredients:

- 1 Can of Full Fat Coconut Milk (Organic and/or BPA free can recommended)

- 1/4 tsp Vanilla Extract (This is optional. You can add any flavor you would like. 1-2 tsp of pure fruit preserves is a great way to make flavored whipped cream).

-  2 tbsp Tapioca Starch and 1/2-1 tsp Stevia (Sweet Leaf best brand)*

*(You can use 2-3 tbsp Confectioners Sugar if you are not doing paleo)



Directions:

1. Place coconut in the fridge overnight still sealed.

2. Open the can without shaking it or turning upside down.

3. Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can into a mixing bowl. Leave the 1/2 cup of translucent liquid in the can and save for smoothies or toss.

4. Add Tapioca Starch slowly and begin to beat with a hand mixer until you get a creamy mixture. Then Slowly add stevia and flavor (i.e. vanilla) until you get sweetness you like. (Start on low and move to a higher speed, move the beater in an up and down motion).


 
(Resource: http://kblog.lunchboxbunch.com) 





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Paleo Ice Cream Sandwiches (Dairy Free)

Ingredients:

• For the ice cream:
• 1 can coconut milk, full fat
• 3 tbsp honey (or coconut nectar)
• 2 tbsp vanilla extract
• 2 egg yolks
• 1/2 cup Enjoy Life chocolate chips (or other dark chocolate chips)
• For the sandwich:
• 3 cups almond flour
• 3/4 cup honey (or coconut nectar)
• 1/4 cup almond  butter
• 1 tbsp maple syrup
• 2 tsp vanilla extract
• 1/4 tsp sea salt

 

Directions:

1. Combine coconut milk, honey (or coconut nectar), and vanilla in a food processor or blender.
2. Pour mixture into a small saucepan over medium heat and whisk in egg yolks.
3. Continue whisking until mixture comes to a low boil.
4. Remove from heat and allow to cool.
5. Transfer mixture to a small bowl and refrigerate for at least 2 hours.
6. When ice cream is almost ready, make crust by mixing all crust ingredients until well combined.
7. Divide mixture in half.
8. Take one half of crust mixture and press into the bottom of a bread pan (9×5 or similar size). Refrigerate the remaining half.
9. Stir chocolate chips into ice cream mixture.
10. Pour ice cream mixture over bottom crust layer and place in freezer until completely hardened.
11. Once hardened, press remaining crust evenly over ice cream layer.
12. Return to freezer for 15-20 minutes before cutting into bars.

 

  

(Resource: www.taylormadeitpaleo.com)



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Paleo Chocolate Mousse

Ingredients:

- 1 ripe avocado
- 1/4 cup cacao powder
- 1/4 cup coconut nectar
- 1/4 cup almond milk (I like unsweetened)
- 1 tsp vanilla extract

Directions:

1. Puree until smooth. Place in fridge for 15 minutes and enjoy.

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Mashed Cauliflower

Ingredients:

- 1 Medium Head of Cauliflower and cut into small florets (6-7 cups)

- 1 tbls extra virgin olive oil

- Salt and Pepper to taste

- 1/4 cup fresh or dried parsley (optional)

Directions:

1. Bring a large pot of water to a boil. Add some salt.

2. Add in cauliflower and cook till very tender (aprox. 10 minutes)

3. Save 1/4 cup of cooking liquid

4. Drain rest well and add cauliflower to food processor (or use potato masher)

5. Add in Parsley (optional)

6. Add in the 1/4 cup liquid 1 tbls at a time until you get a creamy mixture.

7. Season with salt and pepper to taste. Add in some olive oil spread, coconut oil spread or organic butter for a bit more taste.

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Paleo Strawberry Shortcake Cupcakes

Ingredients

• 1/2 cup coconut flour
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 5 eggs
• 1/2 cup raw honey
• 1/2 cup coconut oil, melted
• 1/4 cup unsweetened coconut flakes (optional)
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 12 whole strawberries (organic best)
• 2 cups whipped coconut cream*

 

Directions

1. Preheat your oven to 350 degrees F.
2. Place 12 cupcake liners in a muffin pan.
3. Sift dry ingredients together into a bowl. Add the coconut separately.
4. Separate the yolk from the whites of 2 of the eggs. Set the egg whites aside.
5. Combine 3 whole eggs, two egg yolks, coconut oil, honey, vanilla and lemon juice with a hand mixer. Be careful that you don’t over mix.
6. Turn the mixer to low and add the dry mixture (don't forget coconut flakes) and wet mixture in alternate batches until the batter has no lumps.
7. In a small bowl beat the egg whites until thick, soft peaks form. (Using a hand mixer works best.) Fold into the batter very gently.
8. Pour or spoon batter evenly into the 12 cupcake liners.
9. Bake for about 20 minutes or until done. Allow to cool for 5-10 minutes, then carefully remove cupcakes from the pan. Cool completely.
10. When the cupcakes are cool, cut a small circle off the top and scoop out a little of the cupcake and put one whole strawberry in the cupcake.
11. Frost the cupcakes with the whipped coconut cream*

 

 * How to make Coconut Cream Frosting: http://tracyspaleojourney.blogspot.com/2014/06/coconut-milk-whipped-cream-dairy-free.html

 

(Resources: www.draxe.com & kblog.lunchboxbunch.com)

 

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Energy Chocolate

Ingredients:

- 4 tbls Cacao Powder

- 2 tbls Maca Powder

- 2 tbls 100% Maple Syrup

- 1 tbls Coconut Oil

Directions:

1. Mix Maca,Maple Syrup and coconut oil together.

2. Add Cacao powder and mix until creamy.

3. ENJOY :)

(Resource: www.summerbock.com)



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