I don’t know what it is about this social isolation that is causing me fomo of everyone’s food and beverage drinks. I had to try Dalgona coffee after seeing it all over social media, but wanted to find a way to make it paleo. Thank goodness I figured out a simple way to make it and turn my fomo into foamo coffee!!
Ingredients: 1 Tbsp. instant coffee (I used Cafe Bustelo espresso since it is delicious!) 2 tsp. monk fruit sweetener 1 Tbsp. water Ice 1 cup unsweetened almond milk
Combine coffee, sweetener, and water in a small mixing bowl. Whisk until fluffy (I used a hand mixer on high to make it go faster).
Fill a cup with ice cubes, pour in almond milk, top with fluffy goodness!
Okay, so not exactly a Big Mac, but it leaves you feeling a lot less guilty after enjoying it! I played around with special sauce dressing and a mound of chopped salad under a perfectly grilled Angus burger is very satisfying! This recipe is for one serving, so just multiply to fit your needs!
Ingredients: 1 Heart of romaine lettuce – chopped 1/2 Cucumber – chopped 5 Grape tomatoes – halved Slivered onions to your liking (I added about 5 thin slices) 1 Angus burger Special Sauce Dressing: 1 Tbsp. paleo mayo 1 Tbsp. paleo ketchup 1 tsp. minced pickles Salt and Pepper to taste
Preheat grill and cook burger to your liking.
While the burger is cooking, toss all of the veggies in a large mixing bowl.
In a small mixing bowl, stir together the dressing ingredients. Using a spatula, transfer to the large veggie bowl. Using a pizza slicer, carefully chop the salad to your liking while mixing in the dressing.
Transfer dressed/chopped salad onto a big plate and top with a juicy burger!
It is amazing what a mood booster a kitchen full of fresh food is while we socially distance! I managed to get a large grocery delivery today and I would be lying if I said a didn’t squirt a tear or two! Big beautiful peppers were calling to me to be turned into fajitas, but that isn’t a very paleo friendly feast. Here’s my version of oven roasted fajitas with tremendous flavor! Serve over a pile of cauliflower rice and you have a delicious meal!
Mix the dry rub ingredients in a small bowl. In a large mixing bowl, coat the chicken with 1 Tbsp. of olive oil and then sprinkle on the dry rub and toss until evenly distributed.
Place the chicken in a large baking dish and roast for 20 minutes.
While the chicken cooks, toss the peppers, onion, garlic, 2 Tbsp, olive oil, cumin, and cayenne pepper in a large mixing bowl and set aside.
After the chicken roasts for 30 minutes, carefully remove from the oven and stuff the pepper mixture under the chicken. It helps if you do half of the pan at a time moving the chicken, laying down the peppers, and putting the chicken back on the bed of peppers.
Return to oven and roast for another 30 minutes or until chicken reaches an internal temperature of 165 degrees and the veggies are soft. Allow to rest for 5 minutes and enjoy as is or over a heaping pile of cauliflower rice.
While we social distance at home, my cravings have been intense! A friend posted a delicious looking picture of these bars and I just had to have them! I decided to adapt the recipe to my taste (and ingredients in the pantry). I just made them for the second time in two weeks and it is taking every ounce of willpower to not just eat the entire batch straight out of the pan!
*This version is an adaptation of an adaptation of a recipe originally found on Golden Barrel’s website.
Ingredients: Shortbread Layer – 2 cups almond flour 2 Tbsp. coconut flour 1/3 cup melted coconut oil 1/3 cup honey 1/2 tsp. coarse ground salt Apple Filling – 3 apples – peeled and diced 2 tsp. cinnamon 1/8 tsp. salt 2 Tbsp. honey 1 Tbsp. water 1 Tbsp. arrowroot powder Crumble Topping – Reserved Shortbread Layer dough 2 Tbsp. chopped nuts (walnuts or pecans are perfect!) 1/2 tsp. cinnamon 1/2 tsp. coconut sugar 1/4 tsp. extra honey
Preheat oven to 350 degree and grease a 9-inch square baking pan with coconut oil.
In a large bowl, mix together the ingredients for the shortbread layer. Reserve 1/4 of the dough for later and press the remaining 3/4 of the dough into the bottom of the pan. Bake for 6 minutes or until very slightly brown.
While the shortbread layer bakes, mix the apple filling ingredients in a sauce pan and simmer over medium-low heat. If it seems too dry, add a little more water. Allow to bubble while shortbread bakes.
Once the shortbread is pre-baked, remove from oven and evenly distribute the apple topping over it. Mix the Crumble topping ingredients in a small bowl and then sprinkle on top of the apples. Gently press the crumble into the apple and then bake for 17-20 more minutes until the crumble topping begins to brown.
Allow it to cool for 20 minutes, cut into squares and enjoy! Refrigerate leftovers. Leftovers?! Haha, ok, maybe not with this one!
I don’t know what it is about the quarantine that is forcing everyone to make banana bread, but I had some serious FOMO looking at all those beautiful loaves! I was so fortunate to get a grocery order in with the paleo staples for my fridge and pantry, so it was easy to whip this up! It did not disappoint!
Ingredients: 3 ripe bananas – mashed 4 eggs 2 tsp. vanilla 3 Tbsp. melted coconut oil 1 Tbsp. almond butter 1 1/2 cup almond flour 1/2 cup coconut flour 1/2 tsp. baking powder 1 tsp. baking soda 2 tsp. cinnamon 1/4 tsp. salt (I like a chunky grind)
Preheat oven to 350 degrees and generously spray a bread pan with coconut oil cooking spray.
In a medium bowl, mix together bananas, eggs, vanilla, coconut oil, and almond butter.
In a large bowl, stir together remaining ingredients. Fold in liquid ingredients until blended.
Transfer to bread pan and bake for 45 minutes or until a toothpick comes out clean. Remove from oven and wait for it to cool before removing from pan.