Archive | January, 2013

Nut Butter Bars

10 Jan

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INGREDIENTS

Base1 cup coconut ghee (you could also use coconut oil or butter), melted
2 cups unsweetened, shredded coconut
5 scoops whey chocolate protein powder (approx 2 cups)
1 cup nut butter (I used almond)

Topping

200 grams dark chocolate (I used Pralus 100% cacao)
1/3 cup coconut milk
1 tbsp steviva blend (or a dash of stevia powdered extract)

TIPS

You may need to add more or less whey protein powder depending on how much moisture your powder absorbs

DIRECTIONS

Combine BASE ingredients and spread into 9×13″ pan. Melt chocolate, add steviva and coconut milk. Spread on top of base.
Chill, cut and serve.

Serving Size: makes 20 bars

Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 301.4
  • Total Fat: 25.6 g
  • Cholesterol: 6.5 mg
  • Sodium: 13.9 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 3.4 g
  • Protein: 8.3 g

Primal French Toast

10 Jan

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So Yummy!!!
I’ve had this two days in a row now for lunch. tee hee

Ingredients2 slices Paleo Zucchini Bread or Paleo Bread  (elanaspantry.com has a wicked paleo bread recipe)
1-2 eggs
dash cinnamon
1/2 tbsp coconut ghee for frying
1/4 cup Greek yogurt
1/2 cup blackberries
Ali All Natural Syrup (I used boysenberry)

Directions

Heat skillet and melt the coconut ghee. Whisk eggs with cinnamon and coat your sliced bread in it. I like to let it soak up the egg a little bit, but be careful cause this bread is more fragile than that stuff from the grocery store.
Cook both sides until lightly browned. Serve with Greek yogurt, topped with berries and a bit of stevia sweetened syrup (optional). Could add some walnuts too! Yum!

 

Paleo Zucchini Bread

10 Jan

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Ingredients
3/4 cup grated zucchini
8 eggs

1/2 cup coconut oil (melted)
1/4 cup steviva blend
1 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp sea salt
3/4 cup coconut flour
1 tsp baking powder
1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees.
Line a medium sized loaf pan with cooking parchment and lightly oil.
Put all ingredients, except the walnuts) in a blender.
Blend until well mixed and coconut flour is no longer lumpy.
Stir in walnuts and pour into loaf pan.
Bake for 1 hour.

Serving Size: makes 15 slices; approx 1/2 inch thick

Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 136.7
  • Total Fat: 12.8 g
  • Cholesterol: 86.8 mg
  • Sodium: 122.3 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.6 g

Primal Power bars

10 Jan

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These are absolutely AWESOME!

INGREDIENTS

Bars2 scoops chocolate whey protein (about 1/2 cup)
1/2 cup almond meal/flour
2 tbsp almond butter
2 tbsp coconut flour
1/4 cup coconut milkTopping

50 grams 100% dark cacao chocolate (I used Pralus)
1/4 cup coconut milk
1/8 tsp Steviva stevia powdered extract

DIRECTIONS

Combine all BAR ingredients in a food processor. Form into 4 bars.
Melt chocolate. Add stevia. Stir in coconut milk and spread over bars.
Chill until firm. Cut into bars.

Serving Size: 4 bars

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 326.7
  • Total Fat: 22.0 g
  • Cholesterol: 5.0 mg
  • Sodium: 27.0 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 4.4 g
  • Protein: 17.5 g

Power Bars

10 Jan

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INGREDIENTS

1 cup almonds
1 cup walnuts
1/2 cup hazelnuts
1/4 cup coconut oil (melted)
1/4 cup cacao powder
1/2 cup unsweetened, shredded coconut
1/2 cup skim milk powder
2 scoops chocolate protein powder
1/2 cup almond butter
4-6 tbsps water
2 tbsps steviva blend , or couple drops of liquid stevia (or whatever type of sweetener you prefer)

DIRECTIONS

Combine nuts in food processor and grind until finely ground. Add coconut, cacao powder and oil and process.
Transfer to a large mixing bowl. Stir in remaining ingredients. Add water slowly… protein powders have different absorptions. Combine just until mixture sticks together.

Spread into a lighty oiled 9×13″ pan. Score into 24 bars. Chill until firm.

Serving Size: 24 bars

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 158.9
  • Total Fat: 13.3 g
  • Cholesterol: 1.3 mg
  • Sodium: 14.3 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 6.6 g

Cauliflower Bread

10 Jan

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INGREDIENTS

1/2 head of cauliflower (320 grams), finely grated
1 egg
1 egg white
1/4 cup mozzarella cheese, grated
sea salt
black pepper
seasonings to taste (I used a garlic spice blend with no added salt)
1/2 tsp olive oil

DIRECTIONS

Preheat oven to 350 degrees.
Line a small baking sheet with parchment and lightly grease with the olive oil.
Combine remaining ingredients in a bowl.
Spread in baking sheet about 1/2″ in thickness. Sprinkle with seasonings of choice.
Bake for 25 minutes then flip over for about another 10.
The bread should be lightly browned.

Can be used as a base for pizza toppings or cut into smaller strips and dipped into dressing, dip or marinara sauce.

Serving Size: Makes 4 servings

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 66.7
  • Total Fat: 3.3 g
  • Cholesterol: 50.0 mg
  • Sodium: 115.3 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 6.4 g

Mini Cheesecake

10 Jan

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This cheesecake has practically no sweetener in it at all. I’ve used STEVIVA BLEND for the filling and just a tablespoon of coconut nectar for the crust. You could use honey if coconut nectar is unavailable to you.

    INGREDIENTS
    CRUST
    3/4 cup almond meal
    1 tbsp coconut nectar (or honey)
    3 tbsp coconut oil
    FILLING
    1 1/2 packages cream cheese
    1 cup sour cream
    2 eggs
    2 tsp vanilla extract
    1/3 cup Steviva Blend

    DIRECTIONS

    Preheat oven to 325 degrees.
    In small saucepan, melt coconut oil. Remove from heat. Add coconut nectar and almond meal. Combine and divide among 6 jumbo size muffin cups. Press in to bottom of cups.
    Combine filling ingredients in a blender. Pour into muffin cups.
    Bake for approximately 30 minutes.
    Remove from oven. Run a knife around edges but do not remove from pan. Allow to cool on wire rack, then refridgerate.
    When completely cool remove from pan and serve with fresh fruit.
    Serving Size: 6
    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 456.0
    • Total Fat: 40.3 g
    • Cholesterol: 169.4 mg
    • Sodium: 318.8 mg
    • Total Carbs: 11.0 g
    • Dietary Fiber: 1.5 g
    • Protein: 11.3 g

    Chicken, Bacon, Ranch Pizza

    10 Jan

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    OOOOO! Yum!

    Here’s the link for the crust recipe:

    Cauliflower Bread

    For the toppings I added:

    1 slice nitrate free bacon, diced
    150 grams diced, chicken breast
    1 cup fresh spinach
    1/2 cup chopped tomatoes
    1//4 cup tomato sauce
    1/3 cup mozzarella cheese, grated (30 grams)
    1 tbsp yogurt based ranch dressing

    I preheated the broiler. Then cooked the bacon in a skillet. Added the chicken. When the meat was cooked through I added the spinach until it had wilted.
    Then I assembled the pizza. First the sauce, then the meat mixture. Topped with the tomatoes and cheese.
    I put this under the broiler until it was nicely browned. 10 minutes maybe?
    Then I drizzled with the ranch dressing.

    Serves 1-2

    (1 serving)
    Calories: 542
    Fat: 25 g
    Carb: 21 g
    Protein: 62 g

    Coconut Pecan Granola

    10 Jan

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    The nuts, seeds, dried fruit and spices can be changed up to whatever you like or have on hand.2 tbsp coconut oil
    1 tbsp honey
    1 tsp vanilla extract
    1 tsp ground cinnamon
    1/2 tbsp STEVIVA BLEND
    50 grams unsulphured, ribboned coconut
    65 grams pumpkin seeds
    150 grams chopped pecans
    50 grams dried goji berriesPreheat oven to 300 degrees.
    Combine all ingredients making sure to thouroghly coat the dry ingredients with the wet ingredients.
    Spread evenly on a parchment lined baking sheet. Bake for approx 7 minutes on each side. Keep an eye to make sure that the granola doesn’t burn.
    Cool completely and store in an airtight container in the fridge.
    Enjoy topped with coconut or almond milk or sprinkle on top of yogurt.

    Yield: approx 3 cups of granola
    Serving Size: makes 12 servings; 1/4 cup each

    Nutritional Info
    • Servings Per Recipe: 12
    • Amount Per Serving
    • Calories: 181.5
    • Total Fat: 15.2 g
    • Cholesterol: 0.3 mg
    • Sodium: 53.3 mg
    • Total Carbs: 12.3 g
    • Dietary Fiber: 4.7 g
    • Protein: 3.0 g

    Spicy Cranberry Pecan Snacks

    10 Jan

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    INGREDIENTS

      2 cups whole pecans (230 grams)
      1 egg white
      1 tbsp Steviva Blend
      1 tsp Saigon cinnamon
      1/2 tsp sea salt
      1/4 tsp cayenne
      1 1/3 cups, dried, unsweetened, unsulphured cranberries

    DIRECTIONS

    Preheat oven to 225 – 250 degrees.
    Combine egg white and spices in a bowl. Toss pecans into mixture to coat evenly. Spread onto a parchment lined baking sheet. Bake for about 25 minutes until egg white has dried.
    Remove from oven and allow to cool. Mix in the cranberries.

    Makes 10 servings. 1/3 cup each

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