Paleo Chocolate Coconut Almond Meltaways

These things are paleo candy. Do not treat them as an every day food. These are special occasion treat that should be enjoyed in moderation. Yet once you make a batch, good luck stopping at just one of these tasty morsels. They are decadent and delicious. They just melt in your mouth.



Paleo Chocolate Coconut Almond Meltaways

1 cup almond butter
1/2 cup honey, agave, maple syrup or blend
1/4 cup coconut oil (not melted)
1 cup cocoa powder
1/2 cup shredded coconut + more to cover the outside

Mix almond butter, honey, coconut oil, cocoa and 1/2 cup shredded coconut in large bowl with electric mixer until smooth. Drop spoonfuls into a plate of shredded coconut. Cover each spoonful in coconut and place on a parchment lined cookie sheet. Place in freezer for 30-45 minutes until firm. Serve and enjoy! Be sure to store these in the refrigerator to keep their shape.

Paleo Thai Turkey Meatloaf

The grocery store had ground turkey on sale the other day. I purchased 4 lbs of it since it was buy one get one free. Now, what to do with all of this ground turkey. Turkey sausage is a great option, so some of that was made (see the post way back when called A Delicious Breakfast). Tonight I came up with a Thai turkey meatloaf. The flavors in this were mild enough that my two year old and three year old cleared their plates. However, it was flavorful enough to satisfy me. If you like things spicy, then don't be afraid to add some chili powder or red pepper flakes. Cilantro may also work in this, I just do not like cilantro at all. Feel free to double up the curry powder too if you are a curry fan.



Paleo Thai Turkey Meatloaf

2 eggs
1 tsp sea salt
2 tsp curry powder
3/4 tsp ginger powder
2 tbsp coconut aminos (tamari would also work)
1/2 tbsp honey
1 shallot, minced
4 cloves garlic, minced
1/3 cup almond butter
1 1/2 cup shredded carrot
1/3 cup almond flour
2 lbs ground turkey
Toasted sesame oil

Preheat oven to 350. Beat eggs in large bowl. Add salt, curry, ginger, aminos, honey, shallot, garlic, almond butter, carrot and almond flour. Mix until well combined. Add ground turkey and mix to combine. Place turkey mixture into pan and form loaf shape. Drizzle with sesame oil. Bake in oven for 1 hour 20 minutes or until internal temperature reaches at least 160 degrees. Remove from oven and allow to sit for 10 minutes before slicing. Slice, serve and enjoy!

Paleo Coconut Tempura Fish and Pineapple Salsa

Tonight was a pull from the freezer kind of night. Luckily I had some wild caught cod filets, just waiting to be used. I asked hubby if he wanted to try and do a fish fry, and he jumped on the opportunity. We used to do these all of the time before we went paleo. So I came up with a recipe for a paleo deep fried fish with a fantastic easy to make salsa.






Paleo Coconut Tempura Fish

2-3 lbs of fish (a white fish is best, we used cod), cut into large cubes
Coconut oil (about 30-50 oz, it takes quite a bit)
2 eggs
1 cup coconut flour
1-1.5 cups ice water

Begin by heating oil in large pan. Monitor the temp and try to keep it hovering between 325 and 375. In large bowl, beat eggs well. Add coconut flour and enough water to make the batter the consistency of pancake batter. Dip the fish cubes into the batter to coat and drop into the oil. Allow to cook until golden brown and remove using a slotted spoon. Serve with salsa as a dipping sauce.

Pineapple Salsa

1 cup salsa (Green Mountain Gringo is my favorite)
1/3 cup crushed pineapple (I had a can of pure organic crushed pineapple)

Put both ingredients in a bowl and mix to combine.

Paleo Molten Chocolate Babycakes

So I started thinking about doing this recipe a while ago. I love chocolate. I needed to come up with a way to make this paleo. With my 30th birthday right around the corner, I figured now was a great time to come up with a fabulous birthday dessert. So happy early birthday to myself...I got this recipe nailed on my first try!!! This recipe makes 6-8 cakes the size of muffins.



Paleo Molten Chocolate Babycakes

3 eggs
1/3 cup + 1 tablespoon cocoa powder
1/3 cup agave (honey or maple syrup work well too)
1/2 cup coconut oil, melted
1/2 tsp vanilla
1 1/2 tsp coconut flour

Preheat oven to 450 degrees. Grease muffin cups (or small silicone cups) heavily, and dust with cocoa powder. In large bowl, beat eggs until light and fluffy. Mix in cocoa powder, agave, oil, vanilla, and coconut flour. Mix until smooth. Pour into muffin cups and fill until 3/4 of the way full. Place in oven and bake for 8 minutes or until the top just sets. Carefully remove from pan and serve immediately. Enjoy!!!

Oven roasted garlic bacon pork and parsnips

Pork is definitely my least favorite of the meats. We rarely eat it because I tend to find it dry and bland. However, this pork recipe was flavorful and moist. Absolutely delicious. It was so good in fact that I cannot wait to eat it again for breakfast. I roasted this pork with parsnips, but carrots or sweet potatoes would also work well here. The parsnips picked up this wonderful caramelized bacon taste, that just made them irresistible.



Paleo Oven R0asted Garlic Bacon Pork and Parsnips

2 pork tenderloins, trimmed of extra fat
8-9 parsnips, peeled and cut into large chunks
olive oil
6 clove garlic, minced
1 tsp dried sage
1/2 tsp sea salt
2 tbsp maple syrup
1 package of bacon

Glaze
1 tbsp maple syrup
1 tbsp cider vinegar

Preheat oven to 350 degrees. Place pork in roasting pan. Place parsnips around the pork. Drizzle with olive oil and sprinkle with sea salt. In small bowl mix together garlic, sage, salt and 2 tbsp maple syrup. Rub both tenderloins all over with mixture. Place the tenderloins close together and wrap the bacon tightly around the pork. Tuck the ends of the bacon in around the pork. Overlap the bacon slightly, and be sure to wrap the all of the tenderloins. Bake in the oven at 350 for 1 hour and 15 minutes. Mix together the glaze ingredients. Baste the bacon with the glaze. Return to oven and increase heat to 400 degrees. Bake for 20 minutes. Check internal temperature. Remove from oven, cover in foil and allow to sit for 10 minutes. Slice, serve and enjoy!