Individual Paleo Cran-Apple Tarts

These little tarts are a wonderful dessert for a holiday party or a treat at home.  Because they are made individually in cupcake liners, you don't have to worry about cutting slices from a tart.  A great grab-and-go snack or dessert, they certainly got the approval from my family this holiday season and I think they will get the approval from yours.  I made a cran-apple cinnamon topping for them, but you could do cran-orange or straight cranberry (just add orange juice or water plus sugar in place of the apple juice).  A hint of cinnamon gives them a warm flavor and a splash of lemon juice makes them taste extra fresh.  To turn this treat into a special breakfast, add a bit more sea salt to the crust mix before  baking and they end up tasting like toast and jam.  However you make them, they are sure to be a hit.  Enjoy!

A salty-tangy-sweet dessert

Ingredients:
2 + 1/3c almond flour
1/3c butter, melted
2tbs maple syrup
1/4tsp ground sea salt (more if desired)
1-12oz package fresh cranberries
1c apple juice or fresh apple cider
1/2c sugar (optional) ... you could also use 1/4c agave syrup or pure maple syrup
2 cinnamon sticks
2 tsp fresh lemon juice

Directions:
1. Preheat oven to 350F.  In a medium sized bowl, mix melted butter with almond flour, maple syrup and sea salt.
2. Line a 12-cup cupcake pan with cupcake liners.  Using about 2tbs of crust dough, press down into the cupcake liners until you have a firm crust along the bottom and around the edges (you want a large indent so that the filling fits nicely into the middle).
3. Bake in the oven until the crust is deep golden-brown, about 10-15 minutes.  Check on them every 5 minutes and if they start to puff up, use a small spoon to press them back down.
4. When golden and toasted, take them out of the oven and out of the pan completely.  Let them cool to room temp.
5. Meanwhile, make your filling.  Place 1 package cranberries, 1c apple juice, 2 cinnamon sticks, 2tsp lemon juice and sweetener of your choice (sugar, maple syrup, or agave) into a medium sauce pan.  Turn to high heat and bring to a boil, stirring occasionally.  Turn down heat to medium and simmer until all the cranberries have popped and the sauce has thickened (it will thicken even more when it cools).  This takes about 15-20 minutes.  Let cool about 15 minutes, stirring occasionally, until its thick like jam.
6. Using a spoon, scoop about 2tbs of cranberry mixture in the center of each tart.  Place the tarts on a tray and refrigerate until cold.  Serve cold or at room temp.  These will store in the fridge for a week.  Enjoy!

Mini-Pepper Poppers

Sometimes it's hard coming up with a simple appetizer for a party or casual get together (besides the standby chips and dip, nuts, ect).  I saw some mini-bell peppers at the store and they were so adorable I had to buy them.  These are the cutest, easiest, and most delicious appetizers I have made in a long time.  They are miniature sweet peppers stuffed with a simple taco mix and then baked in the oven until the peppers are tender and caramelize a bit on the bottom.  I served them sprinkled with cilantro and offer mini bowls of salsa on the side.  The best part is that these can be made ahead of time:  just cook the meat and stuff the peppers and throw them in the fridge.  When you are ready to serve, take them out and bake them in the oven until cooked through.  Enjoy!

These little guys didn't last a minute!

Ingredients:
1 package mini sweet bell peppers (about 30)
1lb lean ground beef (I used ground sirloin)
1 onion, minced
1tbs extra virgin olive oil
1tbs minced garlic
1tsp cumin
1tsp oregano
2tsp ancho chile powder
1/2tsp garlic powder
1tsp salt
1/4tsp pepper
1/4tsp red pepper flakes
Chopped cilantro and salsa, for serving

Directions:
1. Preheat oven to 400F.  In a large saute pan, heat olive oil on medium heat.  Add onion and cook, stirring occasionally, until translucent in color and wilted (5-8 minutes).  Add minced garlic and cook, stirring frequently to prevent burning, a few minutes more.
2. Crumble in ground beef and cook, breaking the meat up with a spatula as it cooks.  Add cumin, oregano, ancho, garlic powder, salt, pepper, and red pepper flakes.  When the beef is browned and well-crumbled, taste and add any seasonings as needed (I never measure out my seasonings so the amount above is only a guide).
3. Rinse your mini peppers in water and cut off the tops.  Take out the seeds and membranes.  Lay them on a baking sheet lined with foil.
4. Using a teaspoon and your fingers, stuff each mini-pepper with ground beef mixture.  Make sure it's packed in there.  Only about a teaspoon or 2 would fit in each of mine.  This is fine.
5. If desired, but optional, brush or spray the tops of the peppers with olive oil and sprinkle with salt.  Place in the center of a preheated oven and bake for about 20-30 minutes or until the peppers are soft.
6. Serve warm with cilantro and salsa, if desired.  Enjoy!

Paleo Birthday Banana Muffins

These are low sugar grain free banana muffins I made for my niece Malori's birthday back in September (Sorry I haven't blogged in so long!  I've missed you!)  They were definitely a hit!  The cashew butter makes them extra decadent but if you can't find any, substitute almond butter and they will turn out just fine.  The best part about these muffins is that they are the perfect grab and go snack for any time of the day.  We ate them for breakfast.  We ate them after lunch.  We ate them for dessert.  And because they are gluten free, grain free and low sugar; we ate them guilt free!

Happy Birthday to you!  Happy Birthday to you!  Happy Birthday to Malori, Happy Birthday to you!

Ingredients:
3 overripe bananas, mashed
1c cashew butter
1/4c honey
1/3c butter
3 large eggs
1c almond flour
pinch salt
1tsp baking soda

Directions:
1. Preheat oven to 350F.
2. Beat eggs in a large bowl, add all other ingredients and mix well.
3. Using an ice cream scooper, scoop batter into a cupcake pan lined with cupcake liners until about 3/4 of the way full.
4. Bake in the oven for about 25 minutes or until a toothpick inserted into the center comes out clean and they feel a bit firm to the touch.
5. Let cook to room temp before serving.  Even better when chilled.  Store in the fridge.

Tomato Bacon Deviled Egg

Traditional deviled eggs are no doubt delicious; but like the saying goes, bacon makes everything better.  I wanted to make a creative appetizer that would hold up in a cooler for several hours while driving to Florida last weekend.  What better way to do it than with bacon?!?!  I made these in less than 15 minutes and stored them successfully during our road trip for the ultimate primal snack.  Sure beats gas station junk food! Satisfying & delicious.  Go ahead, take your deviled eggs to new heights!  Experience the paleo lifestyle...and enjoy.

Also a great party idea!

Ingredients (makes 12):
6 hard boiled eggs (*see note below)
6 slices pan fried bacon (uncured, nitrate and preservative free), crumbled
about 12 cherry tomatoes, chopped
3-4tbs mayonnaise
1tsp mustard
sea salt & fresh ground pepper for serving

Directions:
* Easy method to hard boil your eggs:  Place eggs in a pot (better if they are older, fresh eggs don't peel well).  Cover with water.  Place over the stove on high heat until the water begins to break with large bubbles (almost a boil).  Cover.  Turn off heat.  Set your timer for 15 minutes.  Rinse with cool water.
1. Cut eggs in half lengthwise and scoop out yolks into a bowl.
2. Add mayo and mustard to the bowl and mix well with the egg whites.  Stir in the chopped tomatoes and crumbled bacon (reserve some of the bacon pieces for the top for garnish).
3. Salt and pepper the egg whites.  Place a big 'ol scoop back in the egg white and garnish with a bacon piece or two.  Serve at room temperature or chilled.  Enjoy!

Grain Free Chocolate Chip Banana Muffins

These are a delicious low sugar grain free snack that I created using only mashed banana and a few tablespoons of pure natural maple syrup for sweetener.  They are moist, rich, and perfectly chocolatey.  For a more decadent muffin, stir in a few handfuls of rich chocolate chips at the end.  This is my favorite way to use old overripe bananas.  I hope you will try it. 

Is it just me or do these look like they have a halo around them?

Ingredients:
1/4c cocoa
1/2c coconut flour
1tsp baking soda
1/4tsp salt
2 large eggs
2 large egg yolks
1/2c coconut oil, melted
1/2c semi-sweet or dark chocolate chips, melted
1/2c full fat coconut milk or coconut creme
1tbs vanilla extract
2tbs pure maple syrup
2 overly ripe bananas, mashed well
1/4-1/2c chocolate chips (optional)

Directions:
1. Preheat oven to 350F.  In a large bowl, mix cocoa, coconut flour, baking soda and salt. 
2. In another bowl, beat banana, egg, yolk, coconut milk, vanilla and maple syrup.
3. In a third glass bowl, melt chocolate and oil in the microwave and then stir until well combined (do it in 1 minute intervals).  Let cool slightly.
4. Pour the banana mixture into the dry ingredient bowl and mix.  Slowly pour in the melted chocolate oil mixture while whisking until well combined.  For a more decadent muffin, stir in a few handfuls of extra chocolate chips at the end.
5. Line a cupcake baking sheet with 12 cupcake liners.  Using an ice cream scooper.  Scoop even amounts into the cups.  Bake in the center of a preheated oven for 15-20 minutes.  You will know they are done when a toothpick inserted in the center comes out clean and they feel slightly spongy to the touch, not wiggly and wet.  Take out of the baking sheet and let cool.  Keep leftovers refrigerated.

Gluten Free Low Sugar Spiced Banana Bread

This is an amazing recipe for low sugar banana bread.  I used 4 overly ripened bananas to naturally sweeten this bread.  It has about 1/4 of the sugar content than regular banana bread and it is entirely gluten free.  This bread is baked with a bit of apple pie spice for some flair, and tastes as rich and decadent.  This recipe is so good that not a single one of us had just one piece.  In fact, I made it yesterday and I already got a request to make another batch today because it's pretty much gone.  Please note, this bread will seem pretty wet after you take it out of the oven but once it's chilled it sets up nicely.  If you want yours less moist, add a bit more flour to the mix before baking.  Enjoy!

So wonderful, you won't miss the added sugar!

Ingredients:

1 1/2c almond flour

1/2c sorghum flour

1tsp baking soda

1tsp baking powder

1/4tsp allspice

1tsp cinnamon

1/2tsp salt

2 large eggs

1/3c coconut oil, melted

2tbs pure maple syrup

1/2c dark brown sugar (omit if you really want it no sugar)

4 overly ripe bananas, mashed into a puree

2tbs vanilla extract

Directions:

1. Preheat oven to 350F.  Line a bread loaf pan with nonstick foil.

2. Mix dry ingredients in a bowl.  Mix wet ingredients in a separate bowl and blend well.  Add dry ingredients to the wet and beat with a hand mixer for a few minutes.

3. Pour the batter into your lined loaf pan and bake for 45-60 minutes.  The top will be deep brown and the center will be set and slightly crumbly but still moist inside.  Let cool completely before slicing.  Delicious warm but it's still a bit wet at the bottom so it's even better chilled as it sets up nicely in the fridge.  Enjoy! 

Gluten Free Nut Grahams

I am on a mission to make low sugar treats.  Something that still tastes delicious but won't spike your blood sugar to the near heavens.  I didn't create this one on my own:  I pulled it from the blog Gluten Free Goddess and you can find the original recipe here.  Of course, I changed quite a few things about it and only added half of the sugar it called for.  After some consulting with a few tasters, we have decided they taste more like a graham cracker cookie or a breakfast bar.  So that is what they are called:  Nut Grahams.  A great low sugar gluten free snack on the go!

A great treat or snack on the go!

Ingredients:
1c almond flour
1c sorghum flour
1/2c tapioca starch
1 1/2tsp baking soda
1tsp sea salt
1 1/2 tsp xanthan gum
1c dark brown sugar, packed
a heaping 1/3c butter, room temperature
1tbs vanilla extract
2tbs maple syrup
2 large eggs
3/4c chopped pecans

Directions:
1. In a bowl, mix dry ingredients except sugar.  In a larger bowl, mix wet ingredients plus brown sugar until fully combined. 
2. Add the dry ingredients to the wet, mixing a bit at a time until fully incorporated.  The mix will be more wet than traditional dough and thanks to the xanthan gum, very gummy!  Stir in 3/4c chopped pecans by hand.  Chill the dough for at least 30 minutes.
3. Preheat your oven to 350F.  Line a baking pan with parchment or nonstick foil.  Using a small ice cream scooper, scoop out mounds a few inches apart.  Press down slightly with a bit more pecan pieces, if desired.  Bake in the oven for 15-17 minutes.  Let cool and enjoy!

Chocolate Apricot Nut Bars

These are my version of a paleo chocoate covered granola bar:  they are homemade fruit and nut bars without any added sweeteners (except what's in the chocolate).  I put a light coating of chocolate on top and sprinkled a bit of unsweetened coconut for decoration (if you aren't a coconut fan just omit).  They only take about 5 minutes to make and are the perfect snack (or treat) on the go!  Everyone liked them so much I had to double the recipe and make more the second time around.  Enjoy!

A sweet chewy treat that's much healthier than your processed packaged granola bar!

Ingredients:
6oz package dried apricots
1/3c raw almonds, toasted (*see note below)
pinch sea salt
4tbs unsweetened shredded coconut (optional)
1/2c chocolate chips (I used 60% cocoa)

*To roast 1lb raw almonds, place them in a single layer on a baking sheet and bake them in the oven at 350F for 10 minutes or until fragrant.  Trust me, they taste so much better when you roast them yourself!

Directions:
1. In a food processor, process your apricots, almonds, salt, and 2tbs coconut until finely chopped and well combined (the mixture should get pretty sticky and want to ball together like dough).
2. Line a 9x5" bread pan with nonstick foil or parchment paper.  Press your almond mixture into the bottom of the pan evenly.
3. In a small microwavable bowl, melt chocolate stirring after 1 minute increments until melted.  Pour over the top of the apricot bars and spread evenly with a spatula.  Sprinkle with remaining coconut.
4. Place in the fridge for 15 minutes or until chocolate sets.  Remove from the pan and cut into bars.  Enjoy!
Tip:  If you are taking one on the go, wrap it in parchment to keep it from sticking.

Homemade Dry Brined Beef Jerky

Here is a simple recipe for homemade beef jerky using my Excalibur dehydrator.  When you choose meat for jerky, you want to buy the leanest and freshest meat you can find.  Fortunately for us, that is usually the cheapest!  To make 1lb of beef jerky you will need about 3lb of beef.  Good cuts include flank steak and round roast, or any other meat without any visible fat.  You basically have two choices when making jerky:  marinate it or dry brine it.  I was in a hurry to try out my new dehydrator so I made a dry brine with a mix of salt and spices.  I came up with several kinds:  CHIPOTLE SEA SALT, PINOT NOIR, LEMON AND RED PEPPER, ADOBO, AND AFRICAN SMOKE JERKY.  Each of them were perfectly delicious!  A million times better than store bought jerky!  Quick Tip: Cutting against the grain makes the jerky easier to chew than cutting with the grain.

A protein rich snack without added sugars or preservatives!

Ingredients:
3lb lean fresh meat (I used a bottom round roast), sliced 3/16-1/4" thick
finely ground sea salt and seasonings

Seasoning Ideas:
Chipotle Sea Salt:  Sprinkle slices of meat with chipotle infused finishing salt and red pepper flakes
Pinot Noir: Sprinkle slices of meat with red wine infused sea salt
Lemon & Red Pepper:  Sprinkle slices of meat with lemon salt and red pepper flakes
Adobo:  Sprinkle slices of meat with adobo seasoning, sea salt, and a generous amount of black pepper
African Smoke:  Grind African Smoke Seasoning onto slices (found at Trader Joe's) for a smokey taste

Directions:
1. Trim ALL fat from meat and slice it as think and evenly as you can.  Sprinkle with salt and your choice of seasonings.
2. Place on a single layer in your dehydrator.  Turn to 155F and cook for 4-6 hours or until jerky is very dry but pliable.  Let cool and store in an airtight container.  It's that easy!

Dried Cinnamon Apples & Honeydew Melon

Homemade dried fruit is an excellent snack to take with you anywhere.  The trouble with buying dried fruit is that it is often filled with added sugar and preservatives.  When you make your own, you know you are getting nothing but pure fruit.  Dried cinnamon apples and melon are excellent snacks and store well after they are dehydrated.  Use any fruit in season but keep in mind, the more juice in the fruit the longer they take to dehydrate (example:  grapes take 22 hours).  Thinly sliced fruit should only take 4-6 hours.  Enjoy!

Made using my Excalibur dehydrator

Ingredients:
2 crisp apples, thinly sliced
1tsp cinnamon
1/2 honeydew melon, seeded and sliced thin

Directions:
1. Sprinkle apple slices with cinnamon
2. Spread fruit in an even layer on dehydrator trays.
3. Turn to 135F and let cook about 4 hours or until they are dried but pliable.  Let cool and store in an airtight container.  

Homemade All Natural Fruit Leathers

There's a few things I was dying to make when I got my Excalibur dehydrator in the mail last week.  One of them was homemade preservative free and all natural fruit leathers.  You can make them out of any combination of fruit you like, but I was always told they turn out best when you add banana.  I made three kinds:  mixed berry and banana, strawberry banana, and peach banana.  The perfect snack on the go!

These have the texture of fruit roll ups!

Mixed Berry & Banana Fruit Leather Ingredients:
1c frozen mixed berries, thawed (in season use fresh)
1 banana

Strawberry Banana Fruit Leather Ingredients:
1c frozen strawberries,  thawed (in season use fresh)
1 banana

Peach Banana Fruit Leather Ingredients:
1c frozen peaches, thawed (in season use fresh)
1 banana

Directions:
1. Place your desired combination of fruit in a blender until smooth.
2. Place plastic wrap or parchment paper over your dehydrator tray.
3. Pour fruit mixture on top of the wrap and spread evenly with a spatula (try to make the edges a bit thicker because they dry first).  Overall, it should be about 1/4" thick.
4. Turn your dehydrator on 135F.  Let cook 6-8 hours or until they are leathery.  Let cool, cut and enjoy!  Store leftovers in an airtight container.

Grain-Free Banana Nut Muffins

I've made banana bread.  I've made banana almond muffins.  But I was yet to make your traditional banana nut muffin.  So here it is:  A super moist and tender banana cake with crunchy walnuts.  These are paleo style of course, meaning they are made without any grains or refined sugar.  They are delicious warm out of the oven or chilled.  Store extras in the fridge or freezer.  Enjoy!

A tasty treat to use up your over-ripened bananas!

Ingredients:
1/2c coconut flour
1/2tsp salt
1/4tsp baking soda
6 large eggs
1tbs vanilla extract
1/3c pure maple syrup
1/4c organic non-hydrogenated shortening (I use Spectrum brand)
2 medium or large over-ripened bananas, mashed
1/2c chopped walnuts

Directions:
1. Preheat oven to 350F.
2. In a large bowl, stir coconut flour, salt and baking soda.
3. In another bowl, mix eggs, vanilla, maple syrup, and mashed bananas with a hand mixer.
4. Then add the wet ingredients to the dry and continue to mix.  Melt your shortening and pour in.  Mix well.  At the end, stir in 1/2c chopped walnuts.
5. Line 12 cupcake holders with liners.  Using an ice cream scooper, scoop an even amount of batter into each liner.  Top with a few more walnuts.  Bake in the oven until a toothpick inserted into the center comes out clean or about 15-20 minutes.  Note, these little guys don't really brown so they look a bit underdone when you take them out.  Make sure you toothpick check them because they are easy to overcook and then they will be dry  Enjoy!

Paleo Banana Almond-Walnut Muffins

This is a simple recipe for banana nut muffins.  It is grain free, refined sugar free, and takes less than 30 minutes to make.  The only sweetener comes from mashed bananas and a touch of honey.  This is a perfect treat after a long day or a quick snack on the go.  Enjoy!

All natural snacks and desserts are good for your mind and body

Ingredients:
3/4c roasted almond butter with flaxseeds (found at Trader Joe's)
1c blanched almond flour
3 ripe or overripe bananas, mashed
3tbs pure honey from the USA
2 large eggs, preferably omega-3 enriched
1tsp baking powder
1tsp baking soda
1/2tsp cinnamon
2 tsp vanilla extract
1/2c chopped walnuts

Directions:
1. Preheat oven to 350F.  Place cupcake liners in your cupcake baking pan. 
2. In a large bowl, mix almond butter, almond flour, mashed bananas, eggs, baking powder, soda, and cinnamon. 
2. Stir in chopped walnuts.
3. Using an ice cream scooper, place a scoop in the center of each lined cupcake (about 3/4 full). 
4. Bake in the oven until a toothpick inserted into the center comes out clean, 15-20 minutes.  Serve warm or at room temperature.  Store leftovers in the refrigerator.

Healthy Paleo Banana Bread

This is a simple recipe for gluten, grain, dairy and refined-sugar free banana bread.  One of my favorite things in the world is fresh banana bread straight out of the oven.  With a few simple substitutions, you can enjoy a slice (or two) guilt free!  No need to feel deprived while trying to eat clean and healthy.  Feel free to add some chopped walnuts or chocolate chips for a more decadent dessert.  Enjoy!

A great breakfast or snack on the go!

Ingredients:
1/2c coconut flour, sifted
1/2tsp salt
1/4tsp baking soda
6 large eggs
2tsp vanilla extract
1/4c pure maple syrup
2tbs honey (make sure it's made in the USA)
1/4c coconut oil, melted
2 overly-ripe bananas, mashed well

Directions:
1. Preheat your oven to 350F.  Grease a bread pan or line with nonstick foil.
2. In a small bowl, whisk dry ingredients.
3. In a large bowl, whisk eggs and vanilla.  Add maple syrup and honey and continue to whisk.  Add dry mixture and blend.  At the end blend in the bananas and then the melted oil.  Let sit a minute or two to thicken up.  Stir in chopped nuts if adding.
4. Pour the batter into the bread pan and spread evenly with a spatula.
5. Bake until a toothpick inserted into the center of the loaf comes out clean (mine took 40-45 minutes).
6. Remove from pan, let cool slightly and enjoy!

Bacon Wrapped Dates

I made these delicious appetizers for Thanksgiving and they were a hit!  Simple to make and easy to eat, these are the perfect sweet and salty party treat!  Better yet, they are gluten free and paleo friendly.  Remember you will need about 1 slice of bacon for every 2 dates you make so purchase accordingly.  Happy Holidays!

The perfect party bite

Ingredients:
1 package large pitted Medjool dates
1lb bacon, each slice cut in half (you will most likely use less than a pound)

Directions:
1. Preheat oven to 375F.  Place bacon on a microwavable plate.  Cover with a paper towel and cook on high for 2 minutes (to partially cook them and remove some fat).
2. Wrap each 1/2 slice of bacon around a pitted date and secure with a toothpick.
3. Place on a nonstick foil lined baking sheet and bake for 10-20 minutes per side (until crispy on the bottom, then flip so the whole bacon piece is nice and toasted).
4. Remove, place on a paper towel to cool and then serve warm or at room temp.

Natural Fruit Dip

This is a delicious fruit dip but would also be lovely spread over toasted gluten-free bread or crackers.  It is natural, healthy, and free of grains, refined sugars and dairy.  I hope you enjoy this healthy snack as much as I do!

Delicious on a honey crisp apple!

Ingredients:
2c pitted whole dates, covered in water and soaked overnight (reserve water)
1/4c raw unsalted almond butter
1/2tsp sea salt
1tsp balsamic vinegar
1tsp alcohol free vanilla (otherwise the alcohol doesn't burn off because it's not cooked)
Sliced fruit such as apples, peaches, strawberries, ect.

Directions:
1. Combine dates, almond butter, salt, vinegar and vanilla in a food processor.  Blend until smooth.  If needed add a tablespoon or two of the soaking water until it is as thick or thin as you like. 
2. Serve with sliced fruit.  Store in the fridge. 

Spicy Bacon Wrapped Chicken Bites

I still stand by the saying that bacon makes everything better.  I made these as a snack last night while we were watching a movie and they were delicious.  They would also be fabulous as a party appetizer.  I used Trader Joe's Uncured Applewood Smoked Bacon and it's my favorite so far.  I wrapped half slices over a chunk of chicken and snuck in a little slice of fresh jalapenos in each one.  A little spicy.  Very meaty.  The perfect bite.

Crispy on the outside; juicy on the inside

Ingredients:
1 large chicken breast, cut into 1 1/2" squares (mine resulted in 10 pieces)
5 slices of bacon cut in half (I used Trader Joe's Uncured Applewood Smoked Bacon with no preservatives)
1 jalapeno, cut into thin slices
some season salt or your favorite grill seasoning

Directions:
1. Sprinkle seasoning of your choice over chicken.

A plateful of these are surely a crowd pleaser

2. Take a piece of chicken, top it with a jalapeno slice, then wrap it in bacon securing with a toothpick.  Repeat for each of the chicken pieces.
3. Heat a skillet over medium high heat (or use a grill pan).  Add the chicken bites and cook until crispy on one side the flip and cook the other side (remove some of the grease if needed).  When both sides are crispy and the chicken is cooked through they are done.  Serve hot.
Note:  I tried to use a George Foreman grill for this (yes, that dusty thing in the back of your cupboard:  you know you have one) and it did NOT work.  It left the bacon soggy and I had to fry it up in a pan.  If your chicken isn't cooking fast enough, cover it with a lid to let it steam a little bit.

Homemade Oatless Granola

Granola is one of those amazing things that is delicious in milk, over yogurt or plain.  It's usually a mix of nuts, oats and honey that has been mixed together and thrown in the oven.  My granola has no grains or oats and is only sweetened by the shredded coconut.  I got the idea from the blog Mark's Daily Apple with a few changes to make it my own.  I ate it last night in a bowl with some almond milk.  So tasty! 

Perfect for breakfast!

Ingredients:
3tbs extra virgin coconut oil
2tbs bourbon vanilla extract

7oz bag shredded coconut
3/4c raw sliced almonds
3/4c raw pecan pieces
1/2-1tsp cinnamon
pinch of salt

Directions:
1. Preheat your oven to 350F.
2. Melt coconut oil in the microwave until liquid.  In a large bowl mix oil, vanilla, cinnamon, and salt.  Stir in shredded coconut until combined.  Then stir in nuts until everything is well coated.
3. Spread in a single layer on a baking sheet (I like to line mine with nonstick foil).  Bake for 10 minutes (maybe a little longer) or until nuts and coconut are toasty.  Be careful not to burn!  Let cool and serve with almond, soy or regular milk.

Garlic Roasted Kale Chips

I have been wanting to roast kale for months now but I finally got the courage to try it (with some encouragement from my mother).  It was simple, delicious and reminded me of roasted brussel sprouts which is one of my favorite things.  But I must head a word of warning:  If you overcook your kale it will be very dry and will almost melt in your mouth with a burnt vegetable taste so take the little leaves out early and watch your oven.  My mom topped these "chips" with a spoonful of hummus as a snack, but I like them plain or with a squeeze of lemon.  Go ahead, give them a try!

The perfect healthy snack!

Slightly crunchy with a roasted vegetable and garlic flavor

Ingredients:
1 bunch kale
2 cloves garlic, minced
2tbs olive oil, plus more if needed
Sea salt

Directions:
1. Preheat your oven to 425F.  Wash your kale thoroughly and dry it with paper towels.  Mince your garlic and place it in 2tbs olive oil to help flavor your oil.  Let set 15 minutes or so while your oven preheats.
2. Rub both sides of the kale with the garlic and oil.  Use additional oil if needed (I used an oil sprayer to finely mist the leaves at the end).
3. Place on a baking sheet (covered in nonstick foil of course) and roast in the oven until crispy, about 15 minutes (take out the little leaves at 10 minutes or they will burn!).  Enjoy with hummus, lemon, or plain!

Gluten Free Breakfast Bars

You might be thinking that these look a lot like my Homemade Granola Bars, and they are, sort of. These delicious hearty bars are less sweet than the original granola bars and have some almond flour for an extra dose of filling protein. They are the perfect breakfast on the go and keep best in the refrigerator. Enjoy!

Hearty breakfast on the go in a piece of cake with these bars!

Ingredients (makes 16 large bars):
2/3c gluten free oats, processed in a food processor until finely ground

3c gluten free oats
1/2c almond flour
1tsp salt
1tsp cinnamon
3c nuts, chopped or whole as preferred (I used 1c pecans, 1c macadamia nuts and 1c slivered almonds)
3c dried fruit (I used 1c chopped apricots, 1c dried cranberries, and 1c dried mixed berries)
12tbs melted butter or extra virgin coconut oil (use butter for a richer flavor, use coconut oil for it's health benefits and add some shredded coconut to the bar for a coconut flavor)
1/2c honey
2tbs light corn syrup
1tbs vanilla extract
2/3c creamy almond butter

Directions:
1. Preheat oven to 350F.  Line a 13x9" cake pan with parchment paper or nonstick foil.
2. In a large bowl, mix together oat flour, oats, almond flour, salt cinnamon, nuts and dried fruit.
3. In a microwavable bowl, add butter or oil.  Microwave until melted.  Stir in honey, corn syrup, vanilla and almond butter until smooth.
4. Add the wet ingredients to the dry and mix with your hands until well coated and moist.
5. Press mixture into the prepared pan firmly until evenly pressed into the pan.  Bake for about 30 or 35 minutes until the outsides are deep brown and the top is starting to brown but still soft in the center.
6. Remove from oven and let cool about 10 minutes.  Use the paper to help remove the entire pan of bars, cover with foil, and place in the refrigerator for a few hours before cutting (otherwise they tend to fall apart).  Once cut, store them on lined parchment paper in layers in an airtight container and store in the refrigerator until ready to serve (they will be set the next day).