Jello Jigglers

From the Primal Cravings cookbook:

12 oz frozen juice concentrate, thawed
24 oz water, divided
2 T powdered gelatin (I use Great Lakes unflavored beef gelatin)

In a pan, combine the juice and 12 oz water and bring to a simmer.

In a baking dish, add the other 12 oz water and sprinkle the gelatin evenly over the top.  Let sit for about 2 min.

Pour the hot juice mixture over the gelatin mixture and whisk to combine.

Chill for 3-5 hours until set.

Cinnamon Quinoa Bake - Gabby's Gluten Free

Cinnamon Quinoa Bake

Ingredients

2 1/2 cups quinoa, cooked and cooled
4 eggs, beaten
1/3 cup vanilla soy milk
1/3 cup maple syrup (optional)
1 teaspoon vanilla extract
1 tablespoon cinnamon

Directions

Yields nine to 12 bars
1. Preheat the oven to 375ºF and place the quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment.
2. In a small bowl, whisk together eggs, soy milk, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup (if using) and whisk.
3. Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it’s even.
4. Bake for 20 to 25 minutes until set and golden.
5. Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.
6. Cool completely and cut into squares. Serve with a dollop of nut butter.

Cherry Vanilla Power Bars - Elana's Pantry

Cherry Vanilla Power Bars

printer friendly

• 2 ½ cups slivered almonds (I used unblanched)
• ⅓ cup golden flaxmeal
• ⅔ cup dried cherries
• ⅓ cup dried cranberries
• 10 drops vanilla crème stevia
• 2-3 tablespoon water

1. Place almonds, flax, cherries, cranberries and stevia in food processor
2. Pulse until well ground, then pulse in water until the mixture begins to form a ball
3. Remove from food processor and press into an 8 x 8 inch baking dish
4. Slice into bars and serve

Makes 12 bars

Deviled Eggs - Elana's Pantry

Deviled Eggsprinter friendly

• 5 large hard boiled eggs, cooled and shelled
• 1-2 tablespoons grapeseed oil vegenaise
• 1 tablespoon dijon mustard
• ¼ cup minced parsley
• ¼ cup (very finely) diced celery
• 1 teaspoon minced shallots
• ¼ teaspoon celtic sea salt
• ¼ teaspoon pepper
• paprika for garnish

1. Cut the eggs in half and remove the yolks
2. Place the yolks in a bowl and mash
3. Stir vegenaise, mustard, parsley, celery, shallots, salt and pepper into yolks
4. Spoon filling into egg whites
5. Keep refrigerated until serving
6. Sprinkle with paprika, or if you’re feeling zany, use smoked paprika
7. Serve

Makes 10 Deviled Egg Halves

Apple Coconut Pudding - Studid Easy Paleo

Ingredients:
1 can full-fat coconut milk (look for one with as few ingredients as possible)
2 apples (I used one Jonagold and one Fuji), peeled and chopped
1 tsp vanilla
2 tbsp. coconut oil
1/2 tsp. cinnamon

Directions:

1. Pour coconut milk into a small saucepan. Add chopped apples, coconut oil, and cinnamon.

2. Halve the vanilla bean and scrape the tiny black seeds of yumminess out. Add to the saucepan.

3. Simmer for about 30 minutes until the apples are soft.

4. Puree in the blender until smooth.

5. Refrigerate until chilled and the pudding is set.

Sweet Potato Chips Snack - Michele Summers

For a yummy snack or side dish: Sweet Potato Chips

Take a large sweet potato and peel it. Then use the same vegetable peeler and make thin strips. Toss in olive oil, salt, and a little bit of cayenne pepper. Lay strips without overlapping on a parchment paper lined pan. Bake at 350 for 20 min until crisp but not burnt.

Pumpkin NoBake Energy Bite - gimme some oven

Ingredients

• 8 oz. (about 1 packed cup) chopped dates
• 1/4 cup honey
• 1/4 cup pumpkin puree
• 1 Tbsp. chia seeds or flax seeds
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• pinch of salt
• 1 cup old-fashioned oats (dry, not cooked)
• 1 cup toasted coconut flakes
• 1 cup toasted pepitas (pumpkin seeds)

Method

Combine the dates, honey, pumpkin puree, chia (or flax) seeds, cinnamon, ginger, nutmeg and salt in a food processor, and pulse until smooth and combined.

Transfer the mixture to a large bowl, and stir in the oats, coconut flakes and pepitas until evenly combined. Cover and refrigerate for at least 30 minutes.

Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls. (Mine were about 1-inch in diameter.) Alternately, you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars.

Store covered in the refrigerator for up to 2 weeks. (Storing them in the refrigerator especially helps the energy bites hold their shape.)

Paleo Crunch - Paleo Simplified

Dry Ingredients

1/2 cup ground flax seeds – I wasn’t sure why these were ground, but after making them I thought it was brilliant. It gives you the sense of eating brown sugar.
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1 1/2 cup almond meal
3 cups shredded unsweetened coconut
4 cups raw slivered almonds
1 tsp cinnamon
1 tsp. sea salt
1/2 tsp baking soda (not sure about the baking soda – why it is in there. Trying to find out)

Wet Ingredients

1 cup liquified coconut oil (I think you could use 3/4 cup)
1/2 cup raw organic honey
3 tsp pure vanilla extract
Optional
1/2 cup unsweetened dried fruit (I used raisins and dried cherries)
1. Preheat oven to 250 °F
2. Combine all dry ingredients into a large bowl. Mix well to ensure ingredients are evenly distributed.
3. In a medium bowl, add wet ingredients and mix together until well combined.
4. Mix wet ingredients thoroughly into dry ingredients.
5. Divide the mixture in a thin layer between 2 rimmed baking sheets and press mixture with the back of a
spoon or spatula until flat.
6. Bake until lightly toasted. (Approx 45 minutes to an hour)
7. Remove pan from oven and stir mixture and return to oven for another 15 minutes.
8. Remove from oven, stir in dried fruit if using and let cool in the pans.
Store in container with a folded paper towel on bottom to absorb any of the excess oil.
I will post a recipe of how to use this mixture. Pam (the author of this recipe) says you can eat it plain or as a cereal with coconut or almond milk. Enjoy.

Rosemary Cashews - Jessica Shelton

Ingredients

• 1 1/4 pounds cashew nuts
• 2 tablespoons coarsely chopped fresh rosemary leaves
• 1/2 teaspoon cayenne
• 2 teaspoons dark brown sugar
• 2 teaspoons kosher salt
• 1 tablespoon melted butter

Directions

Preheat the oven to 375 degrees F.

Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

Baked Kabocha

Slice the Kabocha up pretty thin (and it makes A LOT) with the skin and all, lay them flat on a baking sheet, drizzle in olive oil and bake on 425-450 for 15-20 minutes.
The minute you pop them out of the oven, sprinkle them with salt and voila, crispy on the outside, soft on the inside kabocha.
GREAT PALEO SNACK

Decadent Fruit Dip

Ingredients

• 1 cup coconut milk
• 1 teaspoon vanilla
• 2 ripe bananas
• 2 teaspoons coconut flour
• 1 1/2 tablespoons unsweetened cocoa powder (Optional)

Instructions

Put all the ingredients into a food processor or blender, except for the cocoa powder, and blend until smooth. If desired, pour out half of the mixture and add the cocoa powder to the food processor with the other half of the dip.  Process again until the dip is well mixed.  Now you have 1 vanilla dip and 1 chocolate dip!  Makes 1 cup of vanilla and 1 cup of chocolate.  After some time in the refrigerator, the dip will become even thicker.

We dipped strawberries and apples into the Decadent Fruit Dip on Saturday

Maple Macadamia Nut Butter - PaleOMG

Prep time: 1 min

Cook time: 7 mins

Total time: 8 mins

Serves: 5+

Ingredients

• 2 cups raw macadamia nuts
• 2 tablespoons maple syrup
• 1 teaspoon maple extract (optional)
• pinch of salt

Instructions

This is legit easy. You don’t even need extra oil since macadamia nuts are oily lil b*tches.

1. Add macadamia nuts to a food processor and let run for about 3 minutes until your macadamia nuts have become a paste and the fat has begun to release more.
2. While the food processor is still running, slowly add your maple syrup to help incorporate.
3. Then add your maple extract.
4. Then add your salt.
5. Turn food processor off and taste to see if you would like it more maple-y or a bit more salt.
6. Add more as needed.
7. Consume with fruit, with a spoon, or finger (that’s what I do)

Chocolate Cashew Butter - PaleOMG

Prep time: 2 mins

Cook time: 5 mins

Total time: 7 mins

Serves: 4+

Ingredients

• 2 cups dry roasted cashews
• 1/4 cup melted coconut oil (you can use walnut, almond, etc.)
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons raw honey
• 1 teaspoon vanilla extract
• 1 teaspoon sea salt

Instructions

1. Add your roasted cashews to your food processor and turn on. Let the food processor do it’s magic.
2. When the cashews are become thicker and almost ball up into a ball of happiness, add your oil directly to your cashews while the food processor is still running.
3. Once your get a runnier nut butter, turn food processor off, then add your cocoa powder, honey, vanilla, and salt.
4. Turn back on to let everything incorporate.
5. Add more oil if you want a more runny nut butter.
6. Consume with anything. Apples. Carrots, On a burger. Serious. I just eat it by the spoonful. I’m classy.

Chocolate Coconut Covered Bacon

Ingredients:

• 1 pound of good quality bacon
• 2 Dark Chocolate bars bars
• handful of unsweetened shredded coconut or crushed raw macadamia nuts
• a few tbsp of coconut butter

Instructions:

• cook bacon in frying pan on medium to high heat, until crispy (I had to do this in a couple batches)
• remove from heat and plate to cool for a few minutes
• in the meantime, melt dark chocolate in a double boiler (avoid burning the chocolate) – stirring frequently
• when completely melted, take a pair of thongs and fully immerse the slice of bacon in the chocolate sauce
• when coated, place on a baking pan lined with parchment paper
• sprinkle with shredded coconut and place in the fridge to cool for 10-15 minutes
• while it is solidifying in the fridge, melt some coconut butter (manna), by placing the jar in boiling water
• once melted, take a few tbsp and spoon it into a Ziploc bag
• take the chocolate covered bacon out of the fridge, snip a tiny hole in the corner of the Ziploc bag and drizzle lightly with coconut butter
• place back into the fridge and let cool once again (doesn’t take long to solidify)
• when ready remove bacon strips from parchment paper and plate
• enjoy!

There was a little bit of dark chocolate left over, so I decided to take a pint of fresh blueberries and toss them in the pot.  From there, I stirred them around, making sure they were all covered with the sauce and then placed them on some parchment paper.  I followed the same process by sprinkling and drizzling them with the shredded coconut and the butter.  Threw them in the freezer to harden…and voila…another simple, yet fabulous dessert

No-Bake Energy Bites

(makes 18-20 bites)

1 cup oatmeal

1/2 cup almond butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed

1/2 cup dark chocolate chips

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week

Simply Roasted Cashews - Paleo Omaha

Ingredients

• 1 lb raw cashews (we get ours from Trader Joe’s. Ingredients: cashews)
• olive oil mister
• salt to taste

Directions

Preheat oven to 350F. On a large baking sheet (with an edge), arrange nuts into a single layer.
Once oven has reached temp, place nuts in oven and set timer for 10 minutes. Give them a good stir and then continue to bake for another 2-5 minutes or until they are a nice golden brown. They can get dark very quickly at this point so be sure to not get distracted and check on them every minute or so.
When they reach your desired color, remove them from the oven and mist LIGHTLY with olive oil. Sprinkle with salt and let cool. Once they are cool they will be delicious and crunchy. Enjoy!

Beef Jerky - Food Lovers

Beef Jerky (adapted from the food lovers)

2-3 lb piece of very lean beef or venison (I used an arm roast but flank steak or london broil would work well)
3-4 cloves of garlic, minced
1 C coconut aminos (like soy sauce but no soy...you can get this at the vitamin shoppe in madison or whole foods)
1 tsp salt and pepper

1.  Start with frozen meat then thaw an hour or two at room temp.  Meat should still be hard
2.  Slice meat into thin strips.  Trim as much fat at you can b/c it will cause your jerky to go rancid faster.
3.  Mix the coconut aminos and garlic in a gallon ziplock bag.  Add meat.
4.  Marinate in the fridge overnight.
5.  Heat oven to 170 degrees
6.  Cover a cookie sheet with aluminum foil.  Put drying racks on the cookie sheet.  I just used the cooling racks I have for cookies.  It's such a low temp that you won't hurt them.
7.  Lay strips of meat over racks and sprinkle with salt and pepper. 
8.  Cook at 170 for 3-4 hours until "dry".  I set the timer on my oven for 3 hours and left for the day.

Regina's Apple Treat

Peel and core apples, slice them to become circles.
Heat all natural unsalted peanut butter in microwave approx. 1 minute and drizzle over apples.
Sprinkle unsweetened coconut flakes.
Shredded a piece of dark chocolate bar.
Garnish with any type of nut you would like. Pumpkin seeds, sunflower seeds, sliced or slivered almonds, raw pepitasa, or just use whatever is in your cabinet!
Enjoy this sweet and tasty treat

Post Workout Snacks

Who is doing COME TO THE WELL????
If you have not sign-up, DO IT RIGHT NOW!!!!!!
If you are, you will need some Post Work Out Snacks to eat in between WODS.

Bars are a great and easy option.   There are a few Bar Recipes on this blog that you may like.   If you have a favorite, please share.

Sweet Potatoes are another great option.  Do you have a sweet potato recipe you could share with us?

WHAT ARE YOUR FAVORITE POST WOD SNACKS??????
Do not forget to sign-up!!!  Can't wait to see everyone on Saturday!!!!!

Paleo Pizza Bites - Health Bent

Ingredients

• 5-7 oz. (about 20-30 pieces) Applegate Farms pepperoni (or other large, preservative-free pepperoni)*
• pizza sauce
• grated cheese, optional

For Supreme

• black olives
• bell peppers
• mushrooms
• green onions (preferred over red or yellow simply b/c they don’t need a lot of time to cook)

For Hawaiian

• deli ham
• fresh pineapple

Instruction

Get your oven to 400ºF. Lay the slices of pepperoni on a baking sheet and put them in the oven, on the middle rack, to get them crispy–about 8 minutes, flipping them over once. Start prepping your toppings while the peps are in the oven.
The pre-bake step of the pepperoni is super important if you want a crispy pepperoni “crust”. Once you top the pepperonis they just don’t crisp up much…
Once they come out of the oven, place a spoonful of pizza sauce on each pepperoni slice and top with your ingredients.
Place the baking sheet back in the oven and let the toppings get warm and melty, anywhere from 5-10 minutes.
HB NOTE: All the toppings should be sliced, chopped, and/or diced super, super small/thin. Since you’re making little petite pizzas and they’re only getting a few minutes of oven time, you want make sure they get enough heat to get them cooked through. You can get an idea of size from the pics.
*I’ve been seeing the pepperoni in new packaging. The old pack was 7 oz. and it now comes in 5 oz. packs. Just an FYI.