Chocolate Chip Sweet Potato Bread

Ingredients 

2 cups oat flour 

1 large sweet potato, peeled 

1 tsp vanilla 

1 tsp baking powder 

1 tsp baking soda 

1/2 tsp cinnamon 

1 tsp pumpkin pie spice 

1/4 tsp salt 

1/4 cup coconut oil 

1/2 cup egg whites 

1/4 cup maple syrup 

1/2 cup Chocolate chips * dairy free, if needed

Directions 

Preheat oven 350 F. 

Prepare /line a 8 x 5 loaf pan

Cut sweet potato into chunks. Place in a microwave safe bowl. Add a little water to bowl of sweet potatoes and microwave 5 min. 

When cooked, add to a stand mixer. Blend until mashed. Add egg whites, vanilla, maple syrup, and coconut oil. Blend until combined. 

In a separate bowl add oat flour, salt, baking powder, baking soda, salt, pumpkin spice and cinnamon. Stir to combine. 

Add dry ingredients to wet. Blend together. 

Fold in chocolate chips. 

Pour mixture into loaf pan. 

Bake 35-40 min. Until knife comes out clean. 

Let cool. 

Enjoy! 

Paleo Creamy Ranch Pork Chops

Gluten-Free, Dairy-Free, Whole 30, & Paleo!

Ingredients: 

• 4 large pork chops 
• 2 tsp olive oil
• 3 tablespoon ghee, divided 
• 1 tablespoon garlic, minced 
• 1 can chicken broth* 14.5 oz 
• 1 tablespoon paleo ranch seasoning mix *
• 1 cup coconut cream 
• Salt and pepper,  to taste
• 3-4 tsp arrowroot starch 

Paleo Ranch Seasoning 

1 tsp salt 

1 tsp pepper 

2 tbs parsley flakes 

1 tbs celery salt 

1 tbs garlic powder 

1 tbs onion powder 

1 tbs dill weed 

1 tbs dried chives (optional—I didn’t have any this time and it tasted fine without it) 

Directions: 

Season pork chops generously with salt and pepper. 

Heat large, oven safe pan over medium heat and melt 2 TBS ghee then drizzle olive oil. 

Add pork chops and cook 2-3 min each side. 

When cooked, transfer to a plate and cover to keep warm. 

Add 1 TBS ghee to pan, melt, and then add minced garlic. Cook for 1 min until fragrant. 

Add in chicken stock, 1 TBS ranch seasoning, and coconut cream. Stir and bring to a simmer. 

Mix in 2 tsp arrowroot starch with 1 TBS of cold water then stir into stock/cream mixture. Let simmer 2 min. 

If you want to thicken sauce more, add additional tsp + water mixture at a time and continuously stir until desired sauce thickness. 

Once sauce is at desired thickness, add pork chops back into pan and simmer 3-5 min. 

If pork chops are not reaching cooked temperature quickly, (145 F or above) you can add the pan to a preheated 425 F oven and cook 5-8 min. 

Serve with cauliflower rice (paleo/whole 30), regular rice (not paleo/not whole 30), and veggies. 

Enjoy! 

Chocolate Peanut Butter Protein Cups

 

 

Makes ~12 Large Cups

Ingredients: 

 

1 cup PB powder, I used PB Fit

6 tbs of milk, separated I used almond milk 

2 scoop vanilla protein powder

2 tbs coconut oil 

1 1/2 cups of semi-sweet chocolate chips 

Directions: 

  

Line muffin tin with liners. I highly recommend silicone liners. 

 

Filling

1. Mix PB powder and protein powder in a bowl. 
2. Add in 1-2 tbs at a time of milk and mix thoroughly. Repeat until mixture becomes sticky/tacky. If you can grab it and roll it into a ball, you've added enough liquid. Over doing liquid is o.k., it will just be more messy creating the cups but equally as delicious.
   

Chocolate Coating

1. Add chocolate chips and coconut oil to a bowl and melt in a microwave, 30 seconds at a time, stirring in between. You can also melt over a stove top using the double broiler method. 
2.  Scoop 1 tbs melted chocolate into each muffin space and freeze 10 min. 
3.  While they are freezing roll PB/protein mixture into ping-pong sized balls.--a little more than a tablespoon.
   
4. When frozen, place PB/protein ball filling on top of frozen chocolate. Gently press on the ball and spread evenly over the bottom chocolate layer. I found dipping my finger in a little water helped do this easily.
5. Scoop 1 tbs on top of filling and ensure it is covering all of it. 
6. Freeze for at least 20 min. 
7. Pop them out of the mold and store in the fridge or freezer. 

Enjoy!

Nutritional Info:

*Subject to change based on ingredients used. 

 

Using nestle semi-sweet chocolate chips

219 cals * 20 g carbs * 4 g fiber * 10 g fat * 11 g protein

 

Using Lily's semi-sweet chocolate chips 

144 cals * 13 carbs * 11.4 g fiber *8.6 g fat * 10 g protein

Creamy Paleo Gnocchi, Sausage & Kale Soup

 

Makes ~8 servings

315 cals * 19.3g fat * 12.6g carb * 18.5g protein

Ingredients: 

1 lb Italian sausage, I used ground turkey but sliced would be great too! 

1 bag (12 oz) cauliflower gnocchi, I used frozen cauliflower gnocchi from Trader Joe's

1 bunch kale, washed, massaged, and shredded. 

1 cup cooked and chopped bacon, about 6 slices

1/2 yellow onion, diced

4 cups chicken broth 

1 can of full-fat coconut milk

2 tbs nutritional yeast

1/2 tsp salt

1/2 red pepper flakes 

1 tsp garlic powder 

1/2 tsp onion powder 

1 tsp Italian seasoning 

1 tsp dried parsley flakes 

1/2 tsp paprika 

2 garlic, minced 

1 scoop  collagen peptides* optional --adds protein and a slight thickening texture

2 tbs olive oil 

Directions: 

Stove-top/Soup pot: 

1. Heat a medium-large size pan on medium heat and add 1 tbs olive oil. Once oil is warmed, add onion and saute until translucent. Add in minced garlic and saute for 45 seconds. Add in Italian sausage and cook thoroughly. Set aside when done. 
2. Heat a medium-large soup pot on medium heat and add 1 tbs olive oil to pan and dump frozen gnocchi in. Make sure they are spread out in a single layer and then DO NOT touch/move/flip them for 5 min. After five min, flip and let sear for another 5 min. You can move them around and sear all sides at this point, if desired.
3. Add meat/onion mixture to the pot along with chicken broth, coconut milk, all seasonings, the nutritional yeast, and collagen peptides, if using. 
4. Stir. 
5. Let simmer on medium-high for 30 min. 
6. After 30 min, add shredded and massaged kale to slow cooker 
7. Add in cooked bacon.
8. Simmer 15-20 min until  kale is wilted but still bright green. 

Serve and season with salt and pepper, as desired. 

Slow cooker: 

1. Heat a medium-large size pan on medium heat and add olive oil. once warm, add onion and saute until translucent. Add in minced garlic and saute for 45 seconds or so. Add in Italian sausage and cook thoroughly. 
2. Add meat/ onion mixture to slow cooker. 
3. Add in chicken broth, coconut milk, all seasonings, nutritional yeast, and collagen peptides, if using. 
4. Stir. 
5. Cook high 3-4 hours, cook low 6-8. 

30 min before serving: 

1. Heat medium-large sized pan over medium heat. Add 1 tbs olive oil to pan and dump frozen gnocchi in. Make sure they are spread out in a single layer and then DO NOT touch for 5 min. After five min, flip and let sear for another 5 min. You can move them around and sear all sides at this point if desired. 
2. Add seared gnocchi to slow cooker. 
3. Add shredded and massaged kale to slow cooker 
4. Add in cooked bacon.
5. Let simmer for 15-20 until kale is wilted but still bright green. 

Serve and season with salt and pepper, as desired. 

Easy Cauliflower Pizza Crust

Ingredients 

1 medium head of cauliflower fresh is best but 3-4 cups frozen will work

1 egg 

1/8 tsp salt 

1/8 tsp pepper 

1/2 tsp garlic powder 

1/2 tsp Italian seasoning 

1/2 cup Parmesan cheese (from can) 

1 handful (probably 1/4 to 2/3 cup shredded mozzarella cheese 

Directions 

Preheat oven 425 F

Remove leaves and most of the stems from the cauliflower heads. 

Rice cauliflower in food processor. (see image below) 

Place in large bowl and microwave for 5 min. 

Let cool enough to handle and place in linen cloth or cheese cloth and squeeze as much liquid out as possible,  I mean really squeeze it. Get some help squeezing if you need it.  

Place back in bowl and mix in all other ingredients. 

Place on parchment lined pan and press into a even circle. Push up sides to make a crust. 

Spray with cooking oil. 

Bake for 15 min until crust is golden (see image below) 

Top with marinara sauce and favorite toppings 

Bake 8 min , then broil for 1-2 min. 

Enjoy! 

Riced

Baked Circle

Look at that beautiful cooked bottom!

Now go enjoy that Pizza

No-Bake S'mores Bites

Makes ~ 8-10 bites

Paleo + Gluten Free

Ingredients

Crumble 

1 1/2 cup oat flour, regular oats can be blended into a flour (GF if needed) 

3 tbs nut butter, I used natural peanut 

10 dates, chopped 

1/2 tsp salt

3 tsp maple syrup 

1/4 cup milk of choice, I used almond milk ,unsweetened 

Chocolate Coating 

6 oz of chocolate 

1 tbs coconut oil 

8 Large Marshmallows 

Directions 

In a food processor, process all but the milk ingredients together until it makes a crumble. Slowly add in milk and pulse until the crumble starts to stick together.You should be able to grab some and form it into a ball and it doesn't fall apart. 

Dump mixture on to parchment paper. Grab a golf ball sized amount of mixture and roll into a ball. Then flatten ball with your hand to be about 1/2 inch thick. Square sides. 

Alternatively, you could roll out the mixture under two pieces of parchment paper and cut out squares the same width of the marshmallow lying on its side.  

 

Place marshmallows on top, lying them on their side. I found if I pressed the marshmallow into the mixture it would stick better. 

Heat chocolate and coconut oil together. Either double broiler method or microwave--30 seconds at a time, until melted. 

Spoon chocolate over the prepped marshmallow/crumble bites and let drip on a cooling rack for a minute or two. 

Place in freezer for 20 min, until chocolate is hardened. 

Store in a sealed container in the fridge. 

Enjoy!

Chorizo Egg Cups

 

Makes 12 Egg cups 

Paleo  + Dairy Free + Whole 30 

Ingredients 

10 eggs

1 1/2 cup chorizo, cooked

1/2 cup chopped peppers 

1/2 cup almond milk or milk of choice 

1/2 cup chopped spinach 

1/4 cup chopped red onion 

1 tsp garlic powder 

1 tsp salt 

1/2 tsp pepper 

* If whole 30, make sure compliant. 

Directions 

Preheat oven 350 F. 

Oil/grease muffin tin 

Whisk eggs, almond milk, garlic powder, salt and pepper in a bowl. 

Evenly distribute spinach, onion, peppers, and chorizo in to the muffin tin. 

Evenly pour egg mixture in muffin tin. 

Bake for 20-25 min until top of egg mixture is puffed and solid. 

Let cool. 

Enjoy! 

P.S. They freeze great! 

Paleo S’Mores “Pizookie” -Skillet Cookie

 

 

Makes ONE, 6.5 inch Cookie 

Paleo + Dairy Free + Vegan 

 

Ingredients 

1/2 cup almond flour 

1/4 cup coconut flour 

3 Tbs coconut oil 

1/2 cup coconut sugar 

1 egg 

1 tsp vanilla 

1/4 tsp baking soda 

1/4 tsp salt 

1/2 chocolate chips 

1/2 mini marshmallows 

Directions 

Preheat oven 350 F 
Oil/butter 6.5 inch cast iron skillet 
Mix almond flour, coconut flour, salt and baking soda in a bowl. Set aside. 

In a mixing bowl, beat coconut oil, coconut sugar, and egg together until creamy. Add in vanilla and mix. Add flour mixture to wet mixture and mix well. 

Fold in chocolate chips and mini marshmallow. 

Dump cookie batter into coated cast iron and spread out evenly. 

Bake in oven 14-15 min until edges are crisp.

Optional: Pull out and top with a handful of mini marshmallows and chocolate chips and broil for 1-2 min until marshmallows are slightly golden. 

Let cool for 10 min and serve. 

Enjoy! 

Spanish Cauliflower Rice -Whole 30 + Paleo

Spanish Cauliflower Rice! 

Whole 30 + Paleo 🙌

Took less than 10 min to make and super flavorful. 

Goes perfectly with your burrito, tacos, bowls and more! 

Recipe: 

Makes 2 cups. Can be doubled! 

—Ingredients—

1 tbs oil (I used avocado oil)

- 2 cups riced cauliflower, 

- 2 tsp minced garlic 

- 1/4 cup chicken broth*

- 1/4 cup chunky salsa*

- 1/2 tsp chili powder 

- 1/2 tsp cumin 

- 1/2 paprika

1/8 tsp black pepper 

1/8 tsp salt 

—Directions—

Heat small sauté pan with oil. 

Add cauliflower (I used frozen), and cook until water is cooked out and cauliflower is cooked through. (3-5 min). 

Add minced garlic and cook for 1-2 min. 

Add in chicken broth, salsa and spices and stir to combine. 

Let simmer until all the liquid is absorbed. (2-3 min) 

Enjoy! 

 

Simple Cereal Bars -Gluten Free!

✨Simple Cereal Bars ⁣✨

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Bonus: They are gluten free and can be refined sugar free!!! ⁣

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Recipe: ⁣

—Bars—⁣

2 cups Cheerios ⁣

1/4 cup maple syrup ⁣

2 tbs honey ⁣

6 Tbs creamy peanut butter -natural works best! ⁣

⁣

Melt maple syrup, honey and peanut butter together (stove top or microwave) ⁣

⁣

Fold in Cheerios and press into a parchment lined baking dish;⁣

In the shape of a square. Refrigerate 30 min, best overnight.⁣

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—Chocolate topping—⁣

1/2 cup chocolate chips —I used @lilys_sweets  to keep it refined sugar free. ⁣

1 tsp coconut oil⁣

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Mix together and microwave 30 sec at a time and stir, until melted together. ⁣

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Pour over set cereal bar and freeze 30 min. ⁣

Cut into squares and enjoy! ⁣

Store in the fridge. ⁣

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