Bacon Tart

Bacon Tart

Adapted from Elana’s Pantry

Shallot Tart Crust:

1 ¼ C blanched almond flour

½ t sea salt

1 egg

¼ Spectrum vegetable shortening

1 shallot, minced

Preheat oven to 350.

In a food processor, pulse together all ingredients until the dough forms a ball. 

Press the dough evenly into the bottom and sides of a 9 in pie pan or tart pan.

Bake for 6-12 min until crust is golden.  Let cool before filling.

For the tart:

1 pound bacon

8 green onions thinly sliced both green and white parts

8 large eggs

½ t pepper

½ t sea salt (I left this out b/c I know my bacon is salty)

Preheat oven to 350.

Cook the bacon till lightly brown.  Remove the bacon and drain any extra bacon grease.  Add the green onions to the pan and sauté for a couple of minutes until a little soft.  Crumble the bacon back into the onions.

In a large bowl, whisk together the eggs, pepper and salt.  Stir in the bacon/onion mixture.  Pour into pre-baked crust.

Bake for 25-30 min until cooked through.  Let cool a bit before serving.

Prosciutto, Melon and Spinach Salad

Prosciutto, Melon, and Spinach Salad

Makes 2 large salads

Adapted from Cupcakes OMG

•   2 cups baby spinach

•   1/3 pound prosciutto

•   1 canteloupe

•   1 avocado

•   handful of raw, unsalted walnuts

1. Place a cup of spinach on each plate.

2. Top with diced prosciutto, cubes of balls of melon, slices of avocado, a sprinkling of red onion, and a few walnuts.

3. Add some freshly ground pepper, if you like.

4. Serve with a drizzle of Paleo Dijon vinaigrette.

Paleo Dijon Vinaigrette 

Makes about 1/2 cup

•   4 Tbsp mustard (I chose dijon, but you could use honey mustard for something sweeter)

•   juice of half a lemon

•   3 Tbsp olive oil

•   2 tsp balsamic vinegar

•   salt and pepper

Dump all the ingredients in a small bowl. Whisk together until everything is emulsified. Store in an airtight container in the fridge.

This one is easy to make enough for dinner....then prep extra for lunches....just keep all the ingredients separate.  

Chipotle Chicken Salad - PaleOMG

Prep time:  10 mins

Total time:  10 mins

Serves: 2-3

 

Ingredients

• 1 pound chicken, cooked and diced
• 4 stalks of celery, finely chopped
• ¼ white onion, finely chopped

For the mayo

• ⅔ cup avocado oil
• 1 egg
• 1 teaspoon lemon juice
• 1 teaspoon chipotle adobo sauce
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• salt and pepper, to taste

Instructions

1. Mix together chopped chicken, celery, and white onion.
2. Place all mayo ingredients in a tall container, put immersion blender to the bottom of the container and turn on. Keep immersion blender on until the oil turns to a white color and into mayo. Should take just a little over 30 seconds, if that!
3. Mix mayo with chicken, celery and onion.
4. Eat up, however you’d like. In lettuce, with a fork. Or a spoon. Anything goes with chicken salad and 30 second mayo.

Sweet Potato Lasagna - Fast Paleo

• 2 sweet potatoes, sliced ¼” thick lengthwise
• 4 zucchini, sliced ¼” lengthwise
• 1 ½ lbs grass fed ground beef
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup tomato purée
• 2 tbsp coconut oil or extra virgin olive oil + extra for brushing
• 1 tbsp dried oregano OR fresh, chopped
• Pinch of sea salt; Pinch of fresh cracked pepper
• 1 tsp garlic powder (optional)

Cooking Steps

For the parsnip layer:
1 lb parsnips, peeled & sliced
1 tbsp coconut oil or extra virgin olive oil
1 clove garlic, minced
½ cup pecorino romano (optional)
1 cup coconut milk
Pinch of sea salt
Dash of paprika
1. Boil parsnips until soft & ready to mash – approx. 30 minutes
2. Heat the coconut/olive oil & sauté the garlic over medium-low heat
3. Add the onions and sauté slowly for approx. 10 minutes
4. Brown the ground beef 15 minutes & drain excess fat (if any)
5. Add the tomato purée & cook another 15 minutes
6. Season with salt, pepper, oregano
7. Preheat oven to 375F
8. Brush the bottom of a large (9 x 13) baking dish with some coconut or olive oil
9. Arrange a dense/overlapping layer of potato slices
10. Brush with more oil & lightly season with salt, pepper & garlic (optional)
12. Add the ground beef mixture and spread over the potatoes
13. Brush the zucchini slices with coconut/olive oil & arrange over ground beef
14. Season the zucchini lightly with salt, pepper & garlic (optional)
15. Drain the parsnips & heat the coconut/olive oil
16. Sauté the garlic for a few minutes on medium low heat & add the parsnips
17. Add the coconut milk, salt & pepper & mash (or use an immersion blender to purée
18. If you are using the pecorino – add it now & combine well
19. Layer the parsnip purée over the lasagna & season with paprika
20. Bake for 45 minutes until bubbly – you can finish with a 5 minute broil

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! :)

Sweet Potato Pizza - River North Paleo Girl

Ingredients

• 4 medium sweet potatoes
• 1 lb sausage
• 1 onion, thinly sliced
• 2-3 orange bell peppers, sliced
• any pizza toppings you like will work

For the Sauce

• 2 cups tomato sauce
• 2 tablespoons olive oil
• 1 tablespoons onion powder
• 1 tablespoon dried oregano
• 2 teaspoons garlic powder
• salt and pepper to taste

Method

Preheat oven to400ºF.

Prick and place your sweet potatoes on a baking sheet. Let them roast until their insides are soft, about 30-40 minutes.
While the potatoes are roasting, mix together the sauce ingredients in a small bowl. Taste and adjust to your preferences, then set aside.
In a large saute pan, crumble and brown the sausage. Remove the meat from the pan, reserving the rendered fat.
Toss in the peppers and onions. Let them cook until the peppers and onions are soft.
Once the potatoes are done, slice them in half (lengthwise) and arrange the halves nicely on the baking sheet. Smash and loosen the sweets' insides with a fork.
Ladle a few spoonfuls of sauce on top of the sweet potato, followed by the pepper/onion saute, and sausage.
Put the baking sheet back in the oven for a couple minutes, to re-warm everything.

Marinated Vegetable Salad

This salad has to be made the day before serving as it needs to marinate overnight. What better for the hostess who has minimum time on ...

Servings: 8

Ingredients:
5 cups broccoli florets
2 cucumbers, peeled, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 carrots, peeled, thinly sliced
5 ounces sliced black olives
1/4 cup Parmesan cheese, grated
1 tablespoon minced parsley
1 teaspoon dried oregano
1 teaspoon dried basil
4 oz balsamic 
4 oz olive oil
12 ounces cherry tomatoes, halved
salt and pepper

Directions:

1 Combine all ingredients, except tomatoes, in large bowl.
2 Cover and refrigerate overnight, stirring occasionally.
3 Add tomatoes, season with salt and pepper and toss.

Triple Chocolate Freezer Fudge - Paleo Parents

Triple Chocolate Freezer Fudge

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Prep time 15 mins

Cook time 1 hour

Total time 1 hour 15 mins

Author: Paleo Parents

Serves: 16

Ingredients

• 1 1/2 cups dark chocolate, divided (mini chips or finely dice your favorite bar)
• 1 cup lard, softened
• 2 tablespoons cocoa powder
• 1 tablespoon palm or maple granulated sugar
• 3 slices of bacon, cooked crispy and crumbled (optional)

Instructions

1. Over a double boiler, continually stirring, melt 1 1/4 of the chocolate chunks or chips
2. Whisk in the lard, cocoa powder and sugar until thoroughly combined and then remove the double boiler from the heat
3. Fold in the half of the bacon bits and ensure an even distribution
4. Line a 9×9 inch baking dish with parchment paper
5. Line the parchment paper with your remaining chocolate chips or chunks (I recommend using two different flavors for a nice contrast) and bacon bits
6. Pour the fudge over the top of your chocolate chips and bacon bits, smooth with a spatula
7. Place the dish in the freezer and allow it to chill for 1 hour
8. Remove the fudge from the dish by the parchment paper and cut the fudge into 1 1/2 inch cubes
9. Keep this recipe in the freezer until about 10 minutes prior to serving. This recipe should only be stored in the freezer or the fudge will become too soft.

Notes

This is a recipe review from the amazing new book Beyond Bacon. All credit goes to Paleo Parents for this simple and delicious recipe.

Curry Chicken Salad - 100 Days of Real Food

• 3 cups cooked, shredded chicken
• ½ cup plain yogurt
• 1 teaspoon yellow curry powder
• ½ teaspoon salt
• ⅓ cup loosely packed cilantro leaves
• 3 tablespoons toasted slivered or sliced almonds (optional)

Instructions

1. Mix all ingredients together thoroughly.

Buffalo Chicken Egg Muffin - Easy Recipes

PREP TIME: 10 minutes
COOKING TIME: 60 minutes
YIELD: 6 egg muffins (2-3 servings)

Ingredients:

For the chicken:

• 3/4 lb boneless, skinless chicken thighs (or breast)
• 1/2 tsp garlic powder
• sea salt & black pepper to taste
• 1/4 c Tessemae’s Wing Sauce (or use 2 tablespoons of a clean-ingredient hot sauce* + 2 tablespoons melted butter or coconut oil)

• 6 large eggs, whisked
• 2 tablespoons green onion/scallion, sliced
• sea salt & black pepper to taste
• 2 tablespoons of Tessemae’s Wing Sauce (or use 1.5 teaspoons of a clean-ingredient hot sauce* + 1.5 teaspoons melted butter or coconut oil)

Preparation:

• Preheat the oven to 425.
• On a baking pan, arrange the chicken thighs and season with garlic, sea salt, and black pepper. Bake for 25 minutes or until cooked through.
• Place the cooked chicken thighs into a large mixing bowl and shred with two forks. Pour the wing sauce over the chicken and toss to combine and set it aside.
• In a small mixing bowl, whisk the eggs, wing sauce, green onion, sea salt, and black pepper.
• Pour the egg mixture into parchment cup lined (these are the only type of liners I recommend as nothing sticks to them, guaranteed!) muffin tins to fill them approximately halfway. Gently spoon about 2oz of the shredded chicken into each muffin cup so that it’s evenly distributed. Serve any extra chicken alongside the cooked muffins.
• Bake for approximately 30 minutes or until the muffins rise and become golden brown around the edges.