Paleo Granola

Paleo Granola

I ate some gluten free granola the other day and thoroughly.  It was pretty clean but it did have added cane sugar and oats and I try not to do grains and we all know what sugar does.  I've seen tons of paleo granola recipes but just didn't really want to bother with them in the past. Until I ate that granola and thought man that's was good. So maybe I should give paleo granola a chance. So I researched and I learned you can pretty much add whatever you want to granola.  So I went to my cupboard and pulled out everything I had on regards to nuts and dried fruit and figured I would give it a shot. And let me tell you best decision EVER!  It turned out so good!  You can use it as a cereal with almond or coconut milk, put it on top of Greek yogurt or just much on it!  Just one heads up though. It goes from done to burned very fast so at the end be watching it closely. My neighbor came over and started talking to me and I actually slightly burned mine. It was still amazing so I'll just be more aware next time.  Hope you love it as much as I do! 

Ingredients:

2 cup Walnuts

2 cup Almonds

1 cup Pepitas or Pumkin seeds 

1/4 cup uncooked Quinoa

1/4 cup Chia seeds

5 dried Figs

1 cup dried Cranberries 

1 cup unsweetened Coconut flakes

1 Tbsp Vanilla

1 Egg White 

2 Tbsp Water

3 Tbsp melted Coconut oil

1/4 cup Honey 

Tsp Cinnamon

Dash of Himalayan salt 

In a food processor chop up your nuts not too much but just chopped. Empty into a big bowl.

 Now take a small amount of your nut mixture and put it back into your processor and add your figs. Chop up until blended pretty well. The figs help add sweetness they aren't necessarily for chunks. Now add back to the big bowl. Stir in Chia Seeds, Quinoa and Cranberries and coconut flakes. Stir and mix well. 

Now in a small bowl add the egg white, water and all the liquid ingredients and the cinnamon and salt.   Mix well and add to your nut mixture making sure it is all coated with the liquid. It shouldn't be dripping just wet all over so add small amounts of the liquid at a time. 

Now place parchment paper over a cookie sheet and spread the mixture all the way out on the sheet. Your going to cook at 275 degrees for 20 mins then use a spatula and push up under the granola to flip. Put back in oven for another 15-20 mins. Watch it closely. It should feel slightly stiff and crunchy to the touch. But it won't be completely hard to the touch.

 You will take it out and let it cool. Once it has completely cooled you will use your spatula to go in a break it up. This is where it will be hard and cluster like. Add to a airtight container and there you go. Paleo Granola :)

Enjoy!  

Creamy Sweet Potato and Carrot Soup

Yesterdays cold and rainy weather called for a nice hot bowl of soup. I had tons of veggies I've been needing to use up before they went bad and of course my house always has sweet potatoes laying around so I decided to make sweet potato and carrot soup. This recipe turned out so dang good. Not to mention that between the potatoes, carrots, and other veggies with no added sugar or dairy products this soup is super clean eating and really nutritious!! I hope you give it a try because it is delicious and crazy easy to make!

Ingredients:

2 tablespoons of olive oil
1 onion
1 cup celery
2 cups of baby carrots
3 sweet potatoes
3 cups organic chicken broth (or substitute of water)
3 tsp. ground nutmeg
3 tsp. ground cinnamon
4 tablespoons organic Agave Nectar (or sub pure maple syrup)
salt and pepper to taste

 Directions:

Add olive oil to large Dutch oven pot set to medium heat. Chop onions, celery, and sweet potatoes (I leave skin on sweet potatoes for added nutritional value). Add onions and celery to pot and sauté for 5 minutes. Last minute add in nutmeg and cinnamon. Then add baby carrots and sweet potatoes with 3 cups of broth.

Bring broth to a boil and then turn down to a simmer and cover for 30 minutes. Once your veggies and potatoes are soft you can then use your hand stick blender to begin blending the soup to a nice creamy texture. If you don't have a hand stick blender you can transfer your soup out of your pot and into your normal blender to blend the soup. Last, add in your Agave nectar and salt and pepper to taste and give it one last blend.

 

 

 

That's it! Super easy and creamy sweet potato and carrot soup. I garnished my soup with toasted almonds, but you could also garnish with fresh chopped basil or parsley. I love the nutty and sweet flavor of this soup. It is a must try!!

 

 

 

 

-Rach

Paleomg Coffee Cake (w/ Pumpkin Spice)

So I made this Coffee Cake and it was so good. It's definatly not your usual coffee crumb cake as it has a more dense spongy texture from the bananas and eggs, but for someone who doesn't get bread this was amazing!  I loved that I didn't feel guilty eating it!  PLUS I made this recipe a little more interesting by adding Pumpkin Spice to it and I LOVED it!!  The topping is ANAZING!!!   I had to cook it about 10 more minutes longer than the her recipe called for.  You can find the recipe here

Www.paleomg.com

Or below.. 

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
• 1 Tbsp Pumkin Spice (optional)

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.

Enjoy!!

-Jess

Today was a good Day :)

Today was a really good day for me. I marched into my bank today and paid off my credit card.  Earlier this year I had a opportunty to take a personal training class that I knew would benefit me in the future. The problem was it was expensive and I didn't have the money saved up. But if I was going to do it I had to do it then. My husband agreed to let me charge it to my credit card.  I've never in my life carried a balance on a credit card. I always pay it off each month, but I knew this one was going to take some work and a few months, but I knew it was worth it.  It's been hanging over my head for the last 6 months and I've been chipping away at it.  My small debt stressed me out I could only imagine how people must feel with large debt.  One month after I took my class, I was introduced to Isagenix. I had no idea how it would impact my life for the good.  Within 1 week of using the nutritional cleansing system my hair quit falling out. I believed I was deficient in something and my Drs had spent 5 months trying to figure it out with no luck, and I was becoming very frustrated and desperate.  So when it quit falling out, I was hooked. If Isagenix could help me in 1 week, what could it do for me in 6 months?  Especially in my situation with my thyroid autoimmune disease and digestive problems. Boy Was I in for a surprise. Not only did my digestive issues get better, but I lost weight and started putting on lean muscle. I BELIEVED in this product. I had researched it extensively and not only believed in the product but also went to a Isagenix convention and walked away with a deep appreciation for the company.  Isagenix wanted me to be healthy. But that wasn't all. They wanted me to thrive financially as well.  Every day I would go to my "Day" job as a cosmetologist thinking to myself "I'm not pursuing my passion".  That's because haircutting is my job. My passion is all things health and wellness. With Isagenix I had found a vehicle to pursue my dreams of helping other people get healthier and lose weight, all the while making money. Isagenix became my vehicle to do so. And the more people I helped on their health journey the happier I became as a person.  I felt like even if I didn't get paid to share this product I would do it anyways because to see friends losing weight and feeling better about themselves made me burst with joy. To see a friend who 5 months ago couldn't get out of bed Bc her body and health was failing her and to now see her not only out of bed, but walking and jogging and taking her son on trips AND losing over 20 pounds and over 30 inches while doing it!  That made every last minute and hour I was spending in the evenings and weekends on the phone and meeting with people worth it. I would work my full time job and work my part time job in the evenings and on weekends. But it didn't seem like work to me. I love it. All of it. I love when I get texts from people asking about nutrition. I love when I get before and after pics sent to me!  I thrive on it. It makes me want to work that much harder to help even more people reach their health goals and live the way God designed their bodies to work.  On Saturday I reached a personal goal of reaching the rank of Crystal Director with Isagenix. I earned a bonus.  That bonus paid off my credit card today. When I left the bank I almost cried. I have been given a gift of helping people get healthy, and God provided me with this nutritional cleansing system that can help take anyone's health goals to the next level. And I got paid for sharing it with my friends and family. I would've shared it anyways because I would be doing everyone an injustice if I didn't.  I want everyone to live their best life. I also want for myself to be able to live my dreams of working full time in health and wellness. And get paid to do so. There's a saying "Make your passion your paycheck" because when you do it doesn't feel like work.

Love,

Jess

Fish Tacos minus the Tortilla w/ Avocado lime dressing

I LOVE fish Tacos. But I don't love all the carbs in the tortilla. So I make them with out the tortilla and I swear they are just as good!

Ingredients 

- 1/2 lb of white fish. I used Alaskan Cod

-4 limes

-1 Avocado

-2 Tbsp plain Greek yogurt (can be made paleo by omitting yogurt)

-1 Jalepeno chopped w/ out seeds 

-2 tsp Adobo sauce 

-1/2 tsp Cumin

-1 Tbsp Olive Oil

- 1/3 bunch chopped Cilantro

-salt/pepper to taste 

- bag of shredded cabbage or broccoli mix

Add juice of 1 lime to your cabbage mix, them place in the fridge while your making the rest. 

Mix the ingredients with a hand mixer in a bowl. When you've got a smooth consistency add about 2-3 Tbsp water to the mixture to thin it down some. Then add your chopped Jalepeno.  Place in the fridge. 

Salt and pepper your fish and BBQ until done. Place a bed of your cabbage on a plate, add the chopped cilantro and fish and then top with your Advacado lime dressing. 

Enjoy!

Jess 

Paleo Bacon Wrapped Goat cheese stuffed Dates

Bacon Wrapped Goat Cheese Stuffed Dates. 

Yep you read that right.  And they are as good as they sound. The sweetness of the Date with the Goat Cheese and Bacon is to die for. Thses are great little appetizers everyone will love. Unless that person is just weird. Because who doesn't love those 3 things??  And super simple to make!  

What you need 

-Medjool dates

-Goat Cheese

-Bacon

-toothpicks

Slice the Dates down the side and remove the pit. 

Stuff a little bit of Goat Cheese in them. Just enough where you can still close it.  Then wrap a piece of Bacon around it cutting off the extra bacon. Place toothpick in it to hold it together.  Place on a cookie sheet

Cook at 400 degrees for 10 minutes and then flip them over and cook for another 8-10 minutes. Watch them as your oven might cook differently then mine. When done pull out and put them on a paper towel to drain extra bacon grease. Cool just enough so you don't burn your tongue and eat them up!!!

Enjoy!

-Jessica

Chocolate Chip Protein Balls

Chocolate Chip Protein Balls

These are super easy to make and just keep in the fridge when your having a craving or just need a little snack. 2 Protein balls are a perfect snack and good way to get some protein in you to curb those cravings.  Keep them in the fridge to keep solid and keep covered. Enjoy!

Ingredients:

2 Scoops Whey Protein

5 Tbsp Almond Butter or Peanut Butter 

1 Tbsp Honey

2 Tbsp Coconut Butter

1 Tbsp Chia Seeds

2 Tbsp Enjoy Life Chocolate Chips

Mix all ingredients together in a bowl with your hands making sure it's well mixed. It should end up looking and feeling like cookie dough so if it's too dry add more Almond Butter. Once it's mixed well take small bits and roll into balls. If it's moist enough it will stay together if it's too dry it will fall apart so just add more almond butter.  Place on a plate. Cover and put in refridgerator to chill. Keep the protein balls in fridge and pull 1 or 2 out for a snack. This recipe only make about 8-10 depending on how big you make them.  Enjoy!

Jess

Paleo Chilli

Paleo Chili

This is another amazing recipe from my friends Josh and Janae. If you don't already follow them on Facebook you should. Their page is called Dreamfit and they post great workouts, fitness inspiration and recipes!  

I apologize for not having pictures I started making this recipe planning on blogging it and got half way through when I realized I had forgotten to take pictures. At that point it was too late. But honestly it's so easy you won't need my horrible pictures anyways. After I ate it I was really disappointed with myself for not taking pictures, but oh well so be it. Now I used a pound of ground beef instead of the ground chicken because my husband isn't a fan of ground chicken or ground turkey. And as you know us Paleo people don't do beans so I knew if I left out beans from the chili AND used ground chicken he wouldn't touch it. But I would use the ground chicken or turkey if I was making it for myself. Also I found an all natural nitrate/nitrite free Cheddar Jalepeno Chicken Sausage that was amazing. But I really think you could use whatever kind of sausage you choose and it's going to turn out great. And lastly this Chili recipe is spicy. So if your not too keen on spicy chilli cut back on the Cayenne and Chili Powder.  I topped it with crumbled Goat Cheese and it was so yummy!  Other then that go make this Chili!  It's is so freaking yummy and very filling!  It will be a staple in my house now :)

Ingredients:

-1 lb ground Chicken browned

-1 lb Cheddar Jalapeño Sausage

(You can use 2lbs of ground chicken if you don't want to use sausage)

-1 chopped Onion

-3 Cloves Garlic

-1 (14oz) can Diced Tomatoes

-1 (15oz) can Tomatoe sauce

-1 (28oz) can Crushed Tomatoes

-3 Tbsp Chili Powder

-1 Diced Jalepeno

-3 Tbsp Oregano

-1 Tbsp Basil

-2 tsp Cumin

-1 tsp Sea Salt

-1 tsp Onion Powder

-1/2 tsp Cayenne Pepper

Garnish with Feta Cheese, Goat Cheese, Advacado or whatever you would like. 

In a pan sautée the onions and Garlic and ground chicken until chicken or beef is brown and cooked thoroughly. Drain excess fat.   In a crock pot add meat mixture, the chopped up sausage and all other ingredients and mix well. Cook on low for 1-2 hours or longer if you want. Stirring occasionally. Garnish and serve.

Enjoy!

-Jessica

Pork Chops with Paleo Mushroom Onion Sauce

Pork Chops with Paleo Mushroom Onion Sauce

Ingredients:

- 2 Tbsp. + 2 more Tbsp. Ghee 

- 1 small onion chopped

- 1 Tbsp. crushed garlic

- 1 pound mushrooms

- 3-4boneless pork chops

- salt

- ground black pepper

- Cayenne

- 1/2 tsp. dried rosemary

- 1 cup chicken broth

Directions:

Wipe the mushrooms with a slightly damp paper towel to clean. Slice the mushrooms and set aside. (Or buy pre sliced mushrooms like me)

Heat a large saute pan over medium high heat. Add 2 Tbsp. of Ghee to the pan. Add the chopped onion and garlic and saute for about 2 minutes or until onions are translucent. 

Add the mushrooms to the pan. When the mushrooms begin to turn brown Sprinkle the mushrooms lightly with sea salt and ground pepper.  Cook until onions and mushrooms are brown and cooked down. This could vary depending on how cooked down you like your mushrooms.  Remove the mushroom and onion mixture from the pan and set aside.

Season the pork chops with the sea salt or Himilayan Salt, pepper and cayenne. 

 Add the remaining 2 Tbsp. of fat to the pan and allow the pan to get hot. Add the pork chops, making sure they are spaced apart, and brown for about 2 minutes on each side. 

Add the chicken broth and rosemary to the pan and the mushroom onion mixture and bring to a boil, then reduce the heat to low and cover the pan. 

Allow to cook for an additional 10-12 minutes, flipping the chops halfway through (do not overcook the pork chop!). I used a meat thermometer to know when mine were done. 

Enjoy- Jessica

Paleo Caveman Bars

Paleo Caveman Bars

My friends Josh and Janae introduced me to these bars and I just love them!  I added a little twist to the recipe by adding Enjoy Life Chocolate Chips and adding Coconut Butter. Mainly because I love those two things so why not?  These bars are super easy to make and are great to keep in the freezer when you need a little yummy snack!  

Ingredients:

1 cup pecans

1/2 cup walnuts

1 cup sliced almonds

1 cup shredded unsweetened coconut

1/2 cup almond butter...

1/4 cup coconut oil

1/4 cup coconut butter (if you don't have just use coconut oil 1/2 cup in all)

1/2 cup almond meal/flour

2 tbs vanilla extract

2 tbs organic, natural honey

1/4 cup Enjoy Life Chocolate Chips

 

Spread the nuts on a foil lined baking sheet and toast until brown. Making sure you don't burn them. 

Microwave coconut butter and coconut oil until warm and you can stir together then add in the almond butter. Stir together.  Add vanilla and honey to mixture. 

When nuts are done, blend until coarsely chopped in blender or food processor.  Set aside to cool. 

Add the coarse ground nuts to the almond butter mixture and mix thoroughly.  Add almond meal/flour and shredded coconut to mixture and then fold in the Enjoy Life Chocolate Chips. 

Using a freezer safe container, spread the mixture evenly into the pan with a spatula. 

Freeze for 25 min. Pull out and cut into squares. 

Make sure bars remain frozen until you eat them.

Enjoy!

-Jessica