accidental almond butter cookie dough - delicious by Dre

protein icing:

• 1 scoop vanilla protein powder
• 4 oz 0% greek yogurt
• 2 tbsp stevia
• 1/4 tsp vanilla extract

combine the wet ingredients in icing first then add in the dry ingredients and mix until smooth.

then measure out:

• 1 ounce of protein icing
• 2 tbsp (32g) almond butter (*tip* the more oil added here from natural separation of the almond butter, the stickier your cookie dough will be…make sure the almond butter is stirred up well beforehand in order to get the best results)

mix together in a small bowl until you reach the consistency of cookie dough!

add chocolate chips, carob chips, or cacao nibs if you’d like!

eat with a spoon or try putting small spoonfuls of dough on parchment paper & freezing it for a frozen cookie dough treat! store unused icing in the refrigerator for later! :)

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

Roasted Butternut Squash and Garlic Dip - Whole Living

• Yield Makes 4 cups
  Serves 16

Ingredients

• 1 butternut squash, halved and seeds scooped
• 2 Tbsp extra-virgin olive oil, plus more for drizzling
• Coarse salt
• 1 large head garlic, halved crosswise
• Juice of 1/2 lemon
• 2 Tbsp tahini
• 1 tsp turmeric
• Cayenne, to taste

Directions

1. Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.
   
2. When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.
   

Strawberry Mango Salsa

Ingredients
3/4 Cup Strawberries, finely diced
3/4 Cup Mangos, finely diced
1/4 Cup Red Onion, finely chopped
6 Basil Leaves, finely chopped
1 TBSP Fresh Lemon Juice
1/4 tsp. Sea Salt
1/4 tsp. Black Pepper

Instructions
Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

Sweet Potato Bacon Bites - Mrs Paleo

Ingredients

• 2 medium-small sweet potatoes
• 1 lb uncured bacon
• 2 Tbsp butter or ghee from grass-fed cows
• 1/2 tsp chipotle chili powder
• 1 Tbsp sea salt

Instructions

Preheat oven to 350F. Peel the sweet potatoes and cut them lengthwise into quarters. Then cut each quarter in half, and then half again. You’ll wind up with 32 bites.

Melt butter over low-heat and stir in chipotle chili powder and sea salt. Toss the potatoes in the spiced, melted butter to coat.

Cut the bacon slices in half, so you have 32 mini-slices of bacon. Wrap each sweet potato bite with a half slice of bacon, and use a toothpick to hold the bacon in place.

Place on a baking sheet and bake for 45 minutes, turning once about halfway through.

These are done when the bacon is crispy and the sweet potatoes are fork-tender. Remove from heat and let cool before serving.

Tomato Mango Salsa - Food Renegade

Ingredients

• 1 cup chopped tomatoes
• 1/2 cup chopped mango
• 2 tablespoons chopped fresh cilantro
• 1 green onion, diced
• 1 tablespoon honey (where to buy honey)
• 2 tablespoons fresh lime juice
• 3 tablespoons plain yogurt (where to buy yogurt starter cultures)

Instructions
1) Mix the tomatoes, mango, cilantro, and green onion by hand in a bowl.
2) In a separate small mixing bowl, combine the honey, lime juice, and yogurt until smooth.
3) Toss the tomato-mango mixture with the yogurt dressing to create your tomato mango salsa. Refrigerate until ready to serve. ENJOY!

Jalepeño Popper Dip - Food Renegade

Ingredients

• 1 lb of homemade, full-fat cottage cheese
• 1 C. of mayonnaise (where to buy mayo made with healthy oils)
• 8 slices of cooked uncured bacon from foraged hogs, diced (where to find bacon from foraged hogs)
• 5 jalepeño peppers, diced
• 1/2 tsp. cumin (where to buy organic, non-irradiated spices)
• 1 1/2 C. cheddar cheese, shredded (where to buy cheese from grass-fed cows)
• 1/2 C. coconut flour (where to buy coconut flour)
• 1/2 C. almond flour (where to buy almond flour)
• 1 C. Parmesan cheese, shredded
• 6 tbsp. butter from grass-fed cows, melted (where to buy pastured butter)
• 1/4 C. cilantro, cut

Instructions
Preheat oven to 375F degrees.
Combine the cottage cheese, mayonnaise, bacon, jalapeños, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 9×13 baking dish.
Combine the coconut flour, almond flour, Parmesan cheese and melted butter in a bowl, stirring until the mixture is evenly moist. Sprinkle over the top of the baking dish.
Bake in the preheated oven for 25 minutes,  or until the top is golden brown. Let rest for a few minutes, then sprinkle the top with fresh cilantro. Serve your jalepeño popper dip with homemade corn tortilla chips, Grain-Free Garlic Rosemary Crackers, or sliced vegetables (we like jicama).

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.

Sweet Potato Chips - Paleo Dish

Ingredients

• coconut oil
• 3 large sweet potatoes or more (depending on size of batch you want to make)
• coarse sea salt and fresh ground pepper to taste
• other spices/herbs – cinnamon, rosemary, cumin, cayenne, curry etc…(you get the idea!)

Instructions

• wash and peel the sweet potatoes
• thinly slice the sweet potatoes as evenly as possible –
• use a silicone brush to coat the baking sheet with coconut oil
• continue by brushing the sliced sweet potatoes with more coconut oil (be fairly generous here)
• bake in the oven @ 350 for 30 minutes, turning regularly (time may vary slightly depending on oven)
• they are ready once they turn golden brown
• let cool for 10-15 minutes on a wire rack (this helps to make them more crispy)

Perfect Guacamole

 Ingredients

• 2 ripe avocados
• 1/2 red onion, minced (about 1/2 cup)
• 1-2 serrano chiles, stems and seeds removed, minced
• 2 tablespoons cilantro leaves, finely chopped
• 1 tablespoon of fresh lime or lemon juice
• 1/2 teaspoon coarse salt
• A dash of freshly grated black pepper
• 1/2 ripe tomato, seeds and pulp removed, chopped

Instructions

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

Serves 2-4.

Variations

For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.

You don't need to have tomatoes in your guacamole.

To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guacamole with a little cottage cheese added to it is my favorite.

Chickpea Hummus

Ingredients

·        15 or 16 oz can garbanzo beans (chickpeas), rinsed and drained

·        1/4 c  tahini (sesame seed paste)

·        3 T water

·        2 T lemon juice

·        1 T extra virgin olive oil

·        1 clove garlic, halved

·        ½  tsp kosher salt

·        ½ tsp ground cumin

·        ¼ tsp cayenne pepper

·        1 T chopped parsley

·         Lemon juice

Instructions

1.     In food processor, combine beans, tahini, water 2 T lemon juice, oil, garlic, salt, cumin and pepper.  Cover and process until smooth. 

2.       Transfer to medium bowl.  Stir in parsley.  Stir in additional lemon juice to taste.