Friday, September 26, 2014

Sticky Apple Bars

Serves: 4-6
For the toppings
  1. First make your crust. Add all ingredients for the crust to a food processor. (you may need to heat up your coconut cream concentrate aka coconut butter)
  2. Put crust ingredients in an 8×8 or 9×9 glass baking dish, press down until evenly distributed.
  3. Now heat up a large skillet under medium heat. Add your coconut oil then your sliced apples.
  4. Once apples begin to become soft, add your walnuts. Be sure to continuously stir so the apples and walnuts do not burns.
  5. Once apples are wilted, add your honey and coconut cream concentrate along with cinnamon and salt.
  6. When all ingredients are incorporated, pour mixture on top of crust and press flat. Put in the fridge to harden for 30-45 minutes.
  7. Cut into squares and serve!!

Paleo Tex-Mex Hash

Paleo Tex-Mex Hash

2 sweet potatoes
1 teaspoon coconut ghee/or oil
1 sweet onion chopped
1 pound grass fed beef
1 ½ teaspoons Himalayan pink sea salt
1 teaspoon minced garlic
½ jalepeno
1 -4 oz can  green chilies (drained)
1 ½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon paprika
¼ teaspoon cayenne

Shred potatoes into noodle like strips with a grater, Julienne peeler or “Zoodler”.

Add coconut ghee or oil (and possibly olive oil) to a large sauté pan over medium heat and once melted add the chopped onion. Once the onions become translucent add the ground beef and ½ teaspoon of the salt and cook until most of the meat is no longer pink. (It’s important not to overcook the meat because it will be overdone but the time the entire dish is finished cooking)

Add Garlic, chopped jalapenos, chilies and spices (including the remaining salt) to the pan.

Mix all ingredients into the pan, stirring in a handful of the sweet potatoes at a time.

Cover the pan let cook for 5 minute, repeat the process as needed until the sweet potatoes are the desired softness.

Topping suggestions:
Eggs, Avocado, guacamole, chopped tomatoes or salsa. (Cheese if you like dairy-not Paleo)

Nutrition facts (per serving) 335 Calories, 22g protein, 20g carbohydrates, 3 g fiber, 18 g fat