CHOCOLATE COVERED NUT SQUARES
1/2 c Raw Honey
2 T Grass-fed Butter or Ghee
½ tsp Pink Salt OR Sea Salt
1 c Almonds, chopped
1 c Pumpkin seeds
1 c Walnuts, chopped
4 ½ oz Enjoy Life Chocolate Chips or Chunks
½ tsp Fleur de sel OR Fine Sea Salt
1. Line an 8 inch square baking pan with parchment paper; set aside.
2. Slowly, heat honey, butter and ½ tsp salt in a small saucepan over medium heat until it begins to thicken and turn a deep golden caramel color. (Stay close as it will bubble up suddenly and you may need to turn down the heat.)
3. Add the chopped nuts and seeds, stirring until well coated.
4. Remove from heat and pour into the lined baking pan. Cover with another sheet of parchment paper and press down firmly to form a uniform layer, let cool in the freezer for 10 minutes.
5. While those are hardening in the freezer, melt the chocolate in the double boiler.
6. Dip one end of each square into melted chocolate, sprinkle chocolate covered end with a little of the Fluer de sel OR Fine Sea Salt.
7. Place on parchment paper lined baking sheet and refrigerate until chocolate sets.
8. Serve OR store dipped nut bites in the fridge in an airtight container between sheets of parchment paper.
Ginger Molasses Chewy Holiday Cookies
1c Almond Butter 3 T Unsulphured Molasses
2 Large Eggs, @ room temperature
¾ c Coconut Sugar
¼ c Coconut Flour
1 tsp Baking Soda
½ tsp Ground Ginger
¾ tsp Ground Cinnamon
¼ tsp Ground Allspice
½ tsp Pink Salt OR Sea Salt
1 pinch Ground Black Pepper
1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
2. Using a mixer, beat together the almond butter, molasses, and eggs until smooth.
3. Into a medium bowl, sift together coconut sugar, coconut flour, baking soda, ginger, cinnamon, allspice, salt and pepper.
4. Slowly add the sugar and spice mixture to the almond butter mixture while mixing on low until just combined.
5. Drop the dough by the rounded teaspoonfuls about 2 inches apart on the prepared baking sheet.
6. Bake cookies, rotating baking sheets halfway through, until firm around the edges and starting to crack in the center (the cookies will looked slightly puffed but will flatten and crackle more as they cool), about 8 minutes.
7. Cool 2 minutes on the baking sheet out of the oven. And then transfer the parchment paper with the cookies to wire racks to cool completely.
8. Store in airtight container.
1/2 cup Coconut Oil 1/2 cup Cocoa Powder 1/3 cup Raw Honey 1/8 tsp Pink Salt OR Sea Salt 1/2 tsp Vanilla Extract
Place the coconut oil in a glass measuring cup. Fill a small saucepan with a few inches of water, and place the glass measuring cup in it. Heat on the stove top until the coconut oil is mostly melted (the coconut oil should be room temperature, not hot. This will protect its raw benefits).
In a food processor using the regular blade, add the melted coconut oil and the rest of the ingredients and mix until well combined.
Place parchment paper in a loaf pan to cover the bottom and sides of the pan. Scrape your fudge “dough” into the loaf pan, and fold the parchment paper over the top of the fudge. Gently press down, to even out the thickness of the fudge (you want it to be about 1/2 inch thick, it will cover probably about 1/2 of the bottom of your loaf pan). Take out the fudge, carefully wrapped up, and place in the freezer or refrigerator until it has set up. In the freezer it only takes about 20- to 30 minutes. Cut into small squares, and enjoy!
Store in an airtight container in the refrigerator.
ROASTED SWEET POTATO FRIES, CARROTS & PECANS
Ingredients for vegetables:
2 Large Sweet Potatoes, sliced into “fries”
8 Medium Carrots, sliced into “fries”
1 Large Onion, sliced into long slices
2 cloves Garlic, chopped
Juice Of 1 Orange
3 T Grass-fed Butter, melted & not too hot
1 T Pink Salt OR Sea Salt
1 T Sweet Paprika
1/2 tsp Ground Cumin
1/2 tsp Ground Ginger
1/4 tsp Ground Cinnamon
1/4 tsp Ground Black Pepper
1/8 tsp Cayenne Pepper
1/2 c Roasted Pecans* (recipe below)
Ingredients for roasted pecans:
1/2 tsp Pink Salt OR Sea Salt
1/2 tsp. Ground Black Pepper
1/2 tsp Red Pepper Flakes
1/2 tsp Chili Pepper
1/4 tsp Sweet Paprika
1/4 tsp Ground Cumin
3/4 stick Grass-fed Butter
2 c Pecans
Directions for vegetables:
1. Preheat oven to 400 degrees. Meanwhile, in a large bowl, combine sweet potatoes, carrots, onion, and garlic. In a small bowl, whisk together orange juice, butter, salt, and all spices. Pour over vegetables and toss to coat.
2. Transfer to a roasting pan and roast until a knife easily pierces the thickest pieces, 35 to 45 minutes. Increase oven to broil and cook until crisp, 3 to 5 minutes. Top with Roasted Pecans before serving.
Directions for roasted pecans:
1. Preheat oven to 350 degrees F.
2. Meanwhile, in a small bowl, combine salt, ground black pepper, red pepper flakes, chili powder, sweet paprika, and ground cumin; set aside.
3. In a medium skillet over medium heat, melt butter. Add pecans and toss to coat. Add reserved spices and toss to coat.
4. Line a shallow baking sheet with parchment paper. Spread nuts on a baking sheet and toast for about 10 minutes.
WHITE ORANGE FUDGE
1 cup Coconut Butter 1 tsp Coconut Oil, melted 2 T Raw Honey ½ tsp Orange Extract
1 tsp Orange Zest
Add coconut butter to food processor and chop up into fine chunks. Melt coconut oil (not too hot) and add to food processor while spinning. Slowly add honey, extract and zest. Taste as you go to achieve desired sweetness.
Place waxed paper on cookie sheet. Scoop mixture onto paper and spread thinly (1/2” thick) and put pan in refrigerator to chill. Take out and cut into small squares. Peel off paper and store in airtight container in the refrigerator.
CINNAMON & VANILLA NUTS
1 Egg White 2 tsp Cinnamon 1 tsp Vanilla Extract 1 tsp Pink Salt OR Sea Salt 1/3 cup Pure Maple Syrup 2 1/2 cups Nuts of your choice (walnuts, pecans or a mixture of nuts)
Preheat the oven to 300 degrees. Line a shallow baking dish with parchment paper. Lightly beat the egg white with a whisk until foamy. Add the cinnamon, vanilla, salt and sugar. Stir in the nuts and coat them well.
Remove the walnuts with a slotted spoon (allowing extra coating to drip out), and place on the baking sheet. Spread the nuts out so they aren’t touching for the most part. Place in the oven. Toss the nuts every 10 minutes until golden brown. Usually takes about 25-30 minutes.
Remove from the oven and cool for 20 minutes. Serve or store in an airtight glass container for up to two weeks.
12 Large Eggs
4 slices Paleo Bacon
1/2 c Healthy Mayonnaise or Bulgarian Yogurt
1 T Fresh-squeezed Lemon Juice
1 tsp Dijon Mustard
¼ tsp Pink Salt OR Sea Salt
1/8 tsp Black Pepper
½ T Chopped Chives
½ T Dill
1/4 tsp Smoked Paprika
1. Place the eggs in a large saucepan, add enough cold water to reach 2 inches above them, boil for 7-8 minutes.
2. Meanwhile, using scissors, cut the bacon into small pieces and fry up in a frying pan. Drain on a paper towel. Set aside.
3. Drain the eggs and return them to the saucepan. Fill the saucepan with cold water and ice cubes. Allow to sit for 5 minutes in the ice cold water, then peel eggs, discarding the shells.
4. Cut the eggs in half lengthwise. Transfer the yolks to a small bowl and mash with the yogurt, lemon juice, Dijon mustard,1/4 teaspoon salt, and 1/8 teaspoon pepper. Transfer half the mixture to a small bowl and stir in half of the chives and dill. Spoon into half the egg whites and sprinkle with additional herbs. Sprinkle with the smoked paprika.
5. Enjoy as an appetizer!
GRAIN-FREE CHRISTMAS SUGAR COOKIES
* 1/2 cup butter, ghee, or palm shortening, softened * 1/4 cup softened coconut oil
* 3/4 cup sugar*
* 2 eggs
* 2 teaspoons vanilla
* 1/4 teaspoon almond extract
* 1/2 teaspoon baking soda
* 1/2 teaspoon fine salt * 2 1/4 cups blanched almond flour(scoop and slightly pack it down when you measure it) * 1/2 cup coconut flour
* 1/2 cup Grass-fed Butter or Ghee
* 1/4 cup Coconut Oil, melted but not too hot
* 3/4 cup Coconut Sugar
* 2 Eggs, room temperature
* 2 tsp Vanilla Extract
* 1 tsp Almond Extract
* 1/2 tsp Baking Soda
* 1/2 tsp Pink Salt OR Sea Salt
* 2 ¼ c Almond Flour (scoop and slightly pack it down)
* 1/2 cup Coconut Flour
* Dusting flour (either arrowroot or tapioca flour)
1. In the bowl of a stand mixer, cream together the butter, coconut oil, and sugar. Add the eggs, vanilla and almond extract, mix until incorporated.
2. In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.
3. Form the dough into a ball with your hands and place on a piece of wax paper. Refrigerate for at least 30 minutes or overnight.
4. Preheat the oven to 350F. Line cookie sheet with parchment paper.
5. Sprinkle a clean, flat surface with arrowroot flour or tapioca flour and roll the dough out until it is 1/4 thick. I like laying it on a piece for parchment paper and placing another sheet on top to roll it out. Or you may have to rub the rolling pin with arrowroot or tapioca flour to do this. Cut out the cookies using your choice of cutters. Work somewhat quickly so the dough stays cold. Using a spatula, transfer the cut cookies to the baking sheets.
6. Gather the remaining scraps back up into a ball and roll out again. Repeat rolling and cutting out cookies until you use all the dough. If the dough gets too warm while you work with it you may need to chill it again.
7. Bake the cookies for 13-15 minutes, until lightly golden. These cookies need to bake longer than typical sugar cookies. They will stay soft and just get a little crispy, which is just what you want! Cool on a baking sheet for 2 minutes then transfer to a wire rack. Cool completely before frosting. Enjoy!
* 1/4 cup Grass-fed Butter
* 1 T Coconut Milk
* 1 T Pure Maple Syrup
* 1/2 tsp Ground Cinnamon
* Combine well and frost cooled cookies.
CRANBERRY ALMOND SPINACH SALAD w/SESAME SEED DRESSING
16 oz Baby Spinach
1 c Toasted Almonds*
1 c Dried Cranberries
2 T Grass-fed Butter, melted
SESAME SEED DRESSING INGREDIENTS
¼ c White Wine Vinegar
2 T Apple Cider Vinegar
3 T Raw Honey
½ c Olive Oil
1 T Finely minced Shallot
2 T Toasted Sesame Seeds*
1 T Poppy Seeds (optional)
*To toast the almonds and the sesame seeds, preheat the oven to broil setting and move the rack up to highest setting. Place the almonds at one end of a shallow baking dish and the sesame seeds at the other end. Spread them out and drizzle with the ¼ c butter. Broil the nuts until lightly browned. STAY CLOSE BY! They will burn quickly if unattended. Once they are toasted, set them aside to cool.
Once the nuts are cools, toss the almonds in with the spinach and cranberries in a large serving bowl.
SESAME SEED DRESSING INSTRUCTIONS
In a bowl, whisk together white wine vinegar, apple cider vinegar and the honey until well blended. Add in the rest of the ingredients, except for the toasted sesame seeds. Refrigerate until ready to serve. Add in the toasted sesame seeds and pour over the salad and serve.
GARLIC & HERB ROASTED TURKEY
1 12-14 lb. Turkey, thawed (if frozen)
2 heads Garlic, sliced down the middle
1 Lemon, cut in half
4 Small Onions, cut into quarters
1 T Ground Thyme
2 T Grass-fed Butter, melted
1 tsp Pink Salt OR Sea Salt
4 large Carrots, cut into 2” pieces
4 stalks Celery, cut into 2” pieces
3/4 c Chicken Stock
Fresh herbs, for serving (sage, rosemary, thyme, parsley)
1. Heat oven to 375 degrees. Working on a baking sheet, remove the giblets and neck of the turkey from the cavities. Using paper towels, pat the turkey dry. Toss the garlic, lemon, and half of the onions in the ground thyme.
2. Stuff the garlic, lemon, and the onions into the main cavity.
3. Tie the legs together with kitchen twine. Tuck the wing tips underneath the body (this will prevent them from burning). Pour the melted butter over the turkey and sprinkle with 1 teaspoon salt.
4. Set the carrots, celery and remaining onions aside while the turkey cooks for 2 hours.
5. Roast the turkey until a thermometer inserted into the thickest part of the thigh registers 165 degrees, 2 hours.
6. Keep roasting the turkey, but add the vegetables and the broth around the bird in the roasting pan. Cover the roasting pan loosely with foil and cook for ½ to 1 more hours until the turkey reaches 165 degrees.
7. Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a carving board. Cover loosely with foil and let rest for at least 25 minutes. Scoop out the vegetables. Reserve the pan and its contents for gravy. Carve the turkey and garnish with herbs as desired.
GREEN BEAN CASSEROLE WITH CRISPY BACON
3 T Grass-fed Butter, Bacon Fat OR Ghee
1 tsp Pink Salt OR Sea Salt
¼ tsp Ground Black Pepper
2 lbs Fresh OR Frozen Green Beans
6 pieces Paleo Bacon
1 c Almond Meal (not flour, but meal)
1/4 c + 2 T Grated Parmesan
1 Onion, chopped
1 clove Garlic, minced
3/4 c Organic Milk or Milk Substitute
4 oz Organic Cream Cheese or Non-Dairy Cream Cheese
Pinch Cayenne Pepper
2 tsp Fresh Lemon Zest
1. Heat oven to 375 degrees. Grease a 2-quart baking dish with butter or ghee. Bring a large pot of salted water to a boil. Add the beans and cook until just tender, 3 to 4 minutes. Drain and run under cold water to cool.
2. Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat. Using scissors, cut the bacon into small pieces and add to the butter. Cook, until browned & crispy, about 5 minutes. Drain, cool, transfer to a bowl, and toss with the almond meal and 2 tablespoons Parmesan. Set aside.
3. Wipe out the skillet and heat the remaining 2 tablespoons butter over medium heat. Add the onion, season with 1 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
4. Whisk in the milk and bring to a simmer. Whisk in the cream cheese, cayenne, and remaining 1/4 cup Parmesan and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes; stir in the lemon zest and toss with the green beans.
5. Transfer to the prepared baking dish. Sprinkle with the bacon/almond mixture and bake until golden brown, 15 to 20 minutes.
Rosemary Dinner Rolls
* 2 1/4 tsp active dry yeast OR baking soda w/lemon juice
* 1/2 cup warm water , 110 degrees or buttermilk
* 3 Tbsp coconut sugar , divided
* 3/4 cup buttermilk , warmed to about 80 degrees
* 1 large egg
* 3 Tbsp unsalted butter , softened
* 3 1/2 Tbsp chopped fresh rosemary
* 1 1/2 tsp salt
* 1 Tbsp whisked egg , for brushing rolls
* 3 1/2 cups all-purpose flour , then more as needed OR gluten/grain-free flour
* Good quality extra-virgin olive oil and freshly ground black pepper
1. In the bowl of an electric stand mixer whisk together yeast with water and 1/2 tsp of the granulated sugar. Rest 5 minutes. Set mixer with paddle attachment and mix in remaining sugar (2 Tbsp + 2 1/2 tsp) milk, egg, butter, rosemary and salt on low speed (the butter won't blend until the flour is mixed it). Add 2 cups of flour and mix on low speed until combined, then switch to a hook attachment, set mixer on low speed and slowly add in remaining 1 1/2 cups flour. Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed (you shouldn't need more than an additional 1/4 - 1/2 cup, dough should be slightly sticky. If too much flour is added rolls will be dense and heavy).
2. Cover bowl with plastic wrap and rest 15 minutes. Meanwhile butter a 13 by 9-inch baking dish. Punch dough down and divide into 12 equal portions, shape each into a ball (I like to pull the sides down and tuck under several times then make into a ball shape). Cover with plastic wrap and allow to rise in a warm place about 45 - 60 minutes until nearly doubled. Preheat oven to 350 during last 10 minutes of dough rising.
3. Gently brush tops of rolls evenly with 1 Tbsp whisked egg. Bake in preheated oven until tops are golden brown, about 23 - 26 minutes. Serve warm, reheat before serving as necessary.
SWEET POTATO & PECAN CRISP
1/3 tsp Cayenne Pepper (optional for a “spicy” version)
5 whole Dates, dried & pitted
¼ cup Ghee OR Grass-fed Butter, melted
3 T Pure Maple Syrup
½ cup Almond Meal OR Flaked Coconut
½ cup Pecans
2 pinches Pink Salt OR Sea Salt
3 cups Sweet Potatoes
1. Coarsely chop through the nuts. In a large frying pan or cast iron, add 2 T of the melted butter or ghee over low-medium heat. Add maple syrup, a pinch of sea salt, and cayenne. Mix well, then add pecans and coconut or almond meal to your glaze mix. Stir to completely coat the nuts. Toast for 3-5 minutes. Remove from heat and let cool.
2. Preheat the oven to 350 degrees. Grate the raw sweet potatoes. Feel free to leave the skins on. Coarsely chop your dates. In a medium-large mixing bowl, toss sweet potatoes, dates, and remaining 2 tbsp of melted butter or ghee. Sprinkle in sea salt.
3. Lightly grease a baking dish that has a tight fitting lid. (A Dutch oven, ceramic dish, or Pyrex are all excellent choices!) Pour sweet potato mixture into the dish to about 2-3'' in height. Use a spatula to spread them evenly.
4. Spread nut crust mixture over the sweet potatoes. Crust should be approximately 1/2 inch thick.
5. Bake covered for 1 hour. Remove lid for the lid for the last 10 minutes for a crispy top. When you pull it out of the oven, drizzle with a little maple syrup and sprinkle of sea salt. Make it "a la mode" by serving with a dollop of maple Bulgarian yogurt!