Snickerdoodles

When the sweet tooth strikes, I try to fight it with a new paleo treat. This time, snickerdoodles! They were super easy and came out tasting absolutely delicious!

Snickerdoodles

Ingredients

For cookie:

2 cups Almond Flour

1/8 tsp Sea Salt

1/4 tsp baking soda

5 Tbsp Coconut oil, melted

1/4 cup Organic honey

1 Tbsp Vanilla Extract

For Coating:

2-3 Tbsp Coconut sugar

2-3 Tbsp Cinnamon

Directions:

Preheat oven to 350 degree F.

Mix dry ingredients together.

Add in wet ingredients and combine.

Spoon out dough and roll into 1 inch balls.
*the dough should hold it's shape, if it doesn't add a little more flour

Roll dough in coating and place on ungreased baking sheet. 

Flatten out to about 1/2in thick (I used the bottom of a glass).

Bake for about 10 minutes, cookies will still feel very squishy but it's OK.

Let cool, they will firm up to perfection. 

ENJOY!

Easy Peasy Meal Prep

Every week I love but hate having to meal prep. The end result: having meals ready to pop in the microwave for lunch and dinner, is to say the least great. However, the 2+ hours it takes to make it all is not so great. The easy or large batch recipes are what I look for and a lot of times I'm mixing together some favorite food iteams and hope they taste good together. Here are just a couple I've come up with lately.

Squashed Banana Turkey

Ingredients:

1 Spaghetti squash

2 tbsp olive oil

Salt & pepper

1 lb Ground turkey

1 jar Banana peppers

Directions:

Start the squash by following these directions: Prefect Every Time

While the squash is baking cook the ground turkey (drain the excess liquid off).

After the turkey is browned add in the banana peppers, as many or as little as you like. 

     *I used about half the jar

Let the 2 simmer until 

Once the squash has cooled and you've scrapped the "noodles" out layer the squash on the bottom of your container and then top with the turkey and peppers. Enjoy!

Italian Sour Apples

1 lb Ground Italian sausage

3 medium apples, chopped

24 oz. Sauerkraut

Directions:

Cook sausage

Remove sausage and add apples on low heat.

Let apples warm up, stirring frequently.

Add the sausage on top of the apples and layer the sauerkraut on top. 

Cover and let simmer for 15 minutes. 

Drain excess liquid and separate into your containers. 

Enjoy!

Easter Sunday

So yes, I'm a little behind on posting my Easter creations but what are you gonna do? We had Easter lunch at my parents house. Mom took care of most of the cooking but I come baring a carrot cake and apple slaw (with BACON). Both seemed to be hits!

My mom recently started cutting sugar from her diet, but isn't sold on stevia so I was hoping she'd enjoy the cake. She did...but still added some real whip cream. Eh, still a small step in the right direction.

So here we go...

Apple Slaw
Ingredients

1/4 cup apple cider vinegar

3/4 cup mayonnaise (I used Kraft Olive Oil)

1/3 cup honey

1 teaspoons salt

1/4 cup pulp free orange juice (optional)

 juice from 1/2 a lemon

1 teaspoon ground black pepper

1 sm fennel, shredded

1 medium cabbage, shredded

1 pack of bacon fried crispy then broken up into small pieces (truthfully use as much or as little as you’d like!)

1 bunch scallions, thinly slice

2-4 firm granny smith apples, chopped

Directions

Mix everything in a large bowl and let sit in the fridge overnight, it helps bring the flavors out.

Adapted from Ghetto Foodie 

Carrot Cake

Ingredients

Cake

2 cups finely shredded carrot

3 large organic eggs

1/2 cup maple syrup

1/2 cup coconut oil, melted

1 tsp apple cider vinegar

1 tsp vanilla extract

2.5 cups almond flour

1 tsp ground ginger

2 tsp cinnamon

1/4 tsp nutmeg

1 tsp baking soda
Dash of salt

1/2 cup pecans, chopped (optional)

Icing

1 can full fat coconut milk refrigerated overnight

2-3 tbsp maple syrup

1 tsp vanilla extract

2 tbsp melted coconut oil

Directions

Preheat oven to 350F.

Grease a 9 inch cake tin.

Combine eggs, maple syrup, apple cider vinegar, vanilla extract and melted coconut oil in your food processor.

Add in almond flour, baking powder, baking soda, ginger, cinnamon and nutmeg. Process to combine.

Pour into a bowl and fold in carrots and pecans.

Pour into cake tin and bake in the preheated oven for 20-22 minutes until risen, browned and a toothpick inserted comes out clean.

Meanwhile pour water out of the can of coconut milk and whisk together hardened cream with all other coconut cream ingredients. Place in the fridge.

Once the cakes have cooked and fully cooled spread the coconut cream on top.

Store cake in the fridge in a seal tight container for 2-3 days. Serve at room temperature.

Adapted from Peachy Palate