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 Mini Meatloaves w Mashed Sweet Potatoes

This is a quick recipe for miniature meatloaves with mashed sweet potatoes.  Mini meatloaves are great because they take less than half the time to make, are a fun appetizer for parties, and best of all you can eat them with your hands.  I used my grandmother's meatloaf recipe but took out the gluten (of course) and added a ton of diced veggies.  Yes, that's right, these little babies are loaded with vegetables.  What a great way to sneak in more veggies and not even realize it!  I really think they add to the flavor and texture of the meatloaf and even your pickiest eaters won't mind.  I topped mine with Simply Heinz Katsup because it is made with read sugar instead of HFCS (aka death).  Enjoy!

The perfect 2 bite appetizer

Mini Meatloaf Ingredients:
2lb ground beef
2 celery stalks
1 onion
2 carrots, peeled
1 zucchini
2tsp minced garlic
2tbs butter
1tsp garlic powder
1tsp poultry seasoning
1tsp salt
1/2tsp black pepper
2 large eggs
2tbs coconut flour
katsup (high fructose corn syrup free like Simply Heinz)

Mashed Sweet Potato Ingredients:
4 large sweet potatoes, peeled and cut into cubes
4tbs butter
1/4c maple syrup
splash coconut milk
salt to taste

Meatloaf Directions:
1. Preheat oven to 350F.  Take a couple of cupcake pans and line each "cupcake" with nonstick foil (makes for easy cleanup).  In a food processor, combine celery, onion, carrots and zucchini until finely diced.  Alternatively, finely dice them by hand.
2. In a large saute pan, heat butter over medium high heat.  Add veggies and minced garlic until very soft, stirring occasionally.  Remove from heat and let cool slightly.  Stir in garlic powder, poultry seasoning, salt and pepper. 
3. When no longer hot, mix in large eggs into the veggie mixture.  Mix in coconut flour.  Add in ground beef and mix well with your hands.
4. Add a mound of meat into each cupcake space in the pan about 80% full (you want room so the fat doesn't overflow the pan). 
5. Bake in the oven for about 20 minutes or until the middle of the loaves reach 165F.
6. Remove the mini loaves from the pan and place them on a baking sheet.  Spread about 2tsp of katsup on each loaf.  Return to oven and bake 10 minutes longer (to bake the katsup on the loaves).
7. Serve hot.

Mashed Sweet Potato Directions:
1. While the meatloaves are cooking, place your potatoes in a large stockpot full of water.  Heat over high until boiling.  Cover, reduce heat a bit, and continue to boil 10-20 minutes or until potatoes are fork-tender.
2. Drain potatoes then return them to the pan.  Add butter, maple syrup and a splash of coconut milk.  Using a hand masher, mash the potatoes.  Add coconut milk until you reach the consistency you like.  Add salt to taste.  Serve with meatloaves. 

Pineapple BBQ Pulled Pork Tacos

What is it about bbq pulled pork that makes my mouth water?  Put it in a simple taco with some sliced avocado, tomato, and arugula you have your self a gourmet-ish meal.  This tasty dish is easy to make for a large crowd:  Throw a large pork shoulder/butt roast in the slow cooker and cook it low and slow all day long.  When you are ready to eat, serve up some fresh grainless coconut tortillas (recipe below) and your favorite garnishes.  To make it even easier, you could serve these with warmed corn tortillas (if you are corn tolerant of course).  The perfect party meal.  Easy.  Inexpensive.  Guilt free.  Enjoy.

The perfect American taco

Ingredients:
1 pork shoulder or butt roast
1tbs salt
1/2tbs pepper
2tbs brown sugar
1 1/2c bbq sauce (I used Trader Joe's All Natural BBQ Sauce but you can or try your favorite or use a paleo bbq sauce like this one)
1 small can (6oz) pineapple juice

For Garnish:
arugula
sliced tomatoes
sliced avocado

For Grainless Coconut Tortillas (makes about 4):
1/3c water
2 large eggs, beaten
1squeezed wedge lemon juice (about a tsp or two)
1/4tsp cumin
1/4tsp salt
1/4tsp baking powder
2tbs coconut flour
1/4c coconut oil for frying

Directions:
1. Rub pork roast with salt, pepper and brown sugar mixture all over.  Place in a slow cooker.
2. In a bowl, mix bbq sauce and pineapple juice.  Pour over entire roast.  Cover and cook on low about 10 hours or high about 6 hours (when the pork pulls away easily with a fork it's done... undercook it and it will feel tough.  Overcook it and it will feel like mush.)
3. When the pork is done, remove it and shred it into chunky pieces using 2 forks.  Drain all of the liquid into a sauce pan and bring to a boil over the stove.  When the liquid has reduced by half, pour it over the shredded pork and give it a good toss.
4. When you are ready to eat, make your tortillas:  In a large bowl, mix water, egg, juice, cumin, and salt.  Slowly (VERY SLOWLY) add coconut flour and baking powder while you whisk.  If you add it too fast it will clump.  Let it set for a minute or two to thicken (you want it thinner than pancake batter but thicker than water).  If it seems too thin give it a little more coconut flour. 
5. Heat a tbs or 2 of coconut oil in a large nonstick skillet or a large breakfast electric skillet.  When hot, pour in 1/4c of batter.  Let it cook for a minute or two.  When the bottom side has browned and the top has air bubbles, flip it over like a pancake and cook it on the other side.  Use this tortilla to judge how thick/thin you want it to be (add flour or water depending).  Keep adding oil as the skillet gets dry.  Continue making tortillas until you are tired or full.
6. Serve your tortillas with some glazed bbq pork, sliced avocado, sliced tomato, and arugula.  Enjoy!

Indian Beef Lettuce-Tacos

Here is another recipe that is simple to prepare but makes a big impact.  I used fresh ground sirloin because it is a bit leaner and more tender than regular ground beef (and let's get honest, it was on sale).  You could also use lean ground beef, ground turkey, or ground chicken if you prefer.  I bought a package of "Living Boston Leaf Lettuce" at the grocery store and used each leaf as my taco.  Another great alternative is butter lettuce because it is so tender and forgiving.  This aromatic meal takes less than 30 minutes to make which is perfect for a fast weeknight dinner.  It would also make a great appetizer or party idea (self-serve tacos anyone?!) Enjoy!

A simple, healthy, delicious meal in less than 30 minutes

Ingredients:
2tbs virgin coconut oil
1tbs minced garlic
1/4c minced ginger
2lb ground sirloin (or other lean beef or poultry)
1tbs coriander
1tbs paprika
1/4tsp cinnamon
1/4tsp ground cloves
1tsp cumin
1/2tsp cayenne
2tsp onion powder
2tsp garlic powder
2tsp salt plus more to taste
1/2tsp pepper
chopped cilantro, for serving
1 head Boston leaf lettuce

Directions:
1. In a large nonstick pan, heat coconut oil over medium heat.  Add your minced garlic and ginger and cook until beginning to soften, a couple of minutes.  Add your ground beef and cook until almost browned.  Add the remainder of your spices and stir well.  Cook until the beef is fully cooked through and the spices have simmered and matured, about 10 minutes.  Taste and adjust seasonings as needed.
2. Fill each lettuce leaf with 1/3c meat mixture.  Top with chopped cilantro and enjoy!

Healthy Paleo Coconut Shrimp

Yes, it is true.  No, I didn't trick you.  It is possible to make healthy food taste like junk food.  I have no idea why I never thought of this before now.  The idea came to me while I was brainstorming ways to add more coconut to my diet (for all the numerous health benefits of course).  I have plenty of coconut oil in the cupboard and I also have a bag of unsweetened organic coconut flakes... pair them with a pound of jumbo wild caught shrimp from Trader  Joe's and, Viola!, you have yourself a gourmet meal in less than 15 minutes.  It really doesn't get better than this.  In fact, I pretty  much want to eat this meal every single day.  That is how delicious it is.  You could pair this with your favorite dipping sauce, but I just ate them hot and straight off the plate.  I couldn't resist.  Enjoy!!

My new favorite dish!

Ingredients:
1lb jumbo wild caught shrimp, thawed under cold running water or in the fridge
1/3c unsweetened coconut flakes (NOT flour!):  I used Let's Do...Organic
1/4tsp salt
1/4tsp cayenne pepper
1/4tsp garlic powder
1 large egg, preferably omega-3 enriched, beaten
2-4tbs unrefined coconut oil

Directions:
1. If your cococnut flakes are course, then pulse them in a food processor to get them pretty fine.  Mine were already finely ground so I just measured them out of the bag.  Mix in your salt, cayenne, and garlic powder.  Place in a large flat bowl or pie tin (something you can easily dip the shrimp in).
2. Place your beaten egg in another shallow bowl or pie tin.  Add a pinch of salt here too.
3. Rinse and dry your shrimp so the egg sticks.  Heat a couple of tbs of coconut oil in a large nonstick skillet over medium high heat.  It's ready when you drop a piece of coconut in the skillet and it sizzles.
4. One by one, take your shrimp, dip each side in the beaten egg, then roll evenly in the coconut mixture.  Place them in the pan in a single layer.  After a couple of minutes, or when they turn golden brown, carefully flip them to the other side.  You may have to do these in a couple of batches depending how large your skillet is.  If the pan looks dry, add more oil!  As each one is golden and the shrimp is cooked through, place them on a plate.  Serve hot with your favorite dipping sauce or eat them plain!  Enjoy!

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!

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.

Cajun Shrimp with Creole Cocktail Sauce

Spicy rich sauteed cajun shrimp is paired with a ginger cinnamon cocktail sauce in this simple dish.  I got the idea to make cocktail sauce from scratch after reading a book called Pure Ketchup: A history of America's National Condiment.  Many of their traditional recipes call for fresh tomatoes and no added sugar or preservatives.  Making your own condiments takes a little more effort but it is worth it knowing you are eating something fresh, whole, and unprocessed.  The whole thing takes less than 30 minutes to make and would also make a great appetizer.  For an exceptional meal, try Trader Joe's Wild Blue Colossal Shrimp.  They are to die for!

Spicy shrimp dipped in a fresh tomato reduction sauce with ginger and spices

Cajun Shrimp Ingredients:
1lb wild caught shrimp, raw, deveined, tail on, and dethawed
2-3tsp cajun seasoning (I used Weber N'Orleans Cajun Seasoning)
1tbs butter, preferably organic

Creole Cocktail Sauce Ingredients:
5-6 large roma tomatoes, diced
1tbs minced fresh ginger
pinch cloves
1/4tsp allspice
1/8tsp cinnamon
1/8tsp cayenne
2tbs white balsamic vinegar
1tbs tomato paste
salt and pepper to taste

Directions:
1. In a large sauce pan, boil cocktail sauce ingredients until the tomatoes are broken down and thick.  Using an immersion blender (or in batches in a regular blender), puree until smooth. Adjust seasonings as needed.
2. Meanwhile, in a large nonstick skillet, heat 1tbs butter over medium high heat.  When the butter is sizzling, add your shrimp in a single layer.  Sprinkle generously with cajun seasoning.  Cook a few minutes on one side (they should begin to curl and be done on that side), then flip and cook a few minutes on the other side.  When the shrimp are no longer translucent and are curled, they are done.  Do not overcook!  Remove from heat and eat warm dipped in your fresh creole cocktail sauce.  Enjoy!

Hot Wing Style Drumsticks

I love the flavor of hot wings, but I really don't like the chicken wings themselves.  They seem to be all skin with only a tiny bite of chicken.  At the grocery store, I got the idea to make drumsticks with homemade paleo friendly buffalo sauce.  It was a simple dish that was very tasty and very simple to make.  They also made a great lunch salad the next day!  I served mine with celery sticks, an all natural preservative free ranch dressing, and extra hot sauce on the side.  Enjoy!

Spicy meaty goodness!

Ingredients:
About 15 bone-in-skin-on drumsticks
4tbs hot sauce (I used Frank's RedHot Sauce)
1/4c butter
1tbs apple cider vinegar
1tsp paprika
1/2tsp freshly ground black pepper
1/4-1/2tsp garlic powder
1/4-1/2tsp celery seed
Celery and ranch for serving (optional)

Directions:
1. Preheat your oven to 375F.  On 2 nonstick foil lined baking sheets, place your drumsticks without touching.  Roast in the oven for 30 minutes, flipping over half way through. 
2. Meanwhile, make your sauce:  In a saute pan, heat butter until melted.  Add remaining ingredients and whisk well.  Bring to a boil and let simmer a few minutes.  Keep whisking and set aside.
3. When the drumsticks are looking done and crispy, take them out and toss them all in the sauce.  Use a pastry or bbq brush to brush the remaining sauce on top.  Place them back in the oven for about 15 minutes (check the temperature to make sure they are cooked through: 170-180F).
4. If desired, turn on your broiler and broil under the heat until browning a little more on top.  Serve hot with ranch or your choice of dipping sauce and celery sticks.  Enjoy!

Mini Portabella Pizzas

One of my coworkers at work was talking about how much they love stuffed mushrooms and an idea popped in my head:  mushroom  pizzas!  I used big meaty portabella mushroom caps as the base and topped them with a quick italian suasage and tomato saute.  A sprinkle of parmesan on top and, viola!, another paleo pizza is born.  This one would be great as an appetizer for parties or eat a few of them as a main course.  A quick tip on portabella mushrooms:  the longer you cook them, the meatier and firmer the mushroom gets.  Enjoy!

Portabella mushrooms make a great bread substitute in this meaty little pizza

Ingredients (makes 8 mini pizzas):
8 portabella mushroom caps, washed and dried
1tbs extra virgin olive oil (first cold press is best)
4 spicy italian sausage links (preservative, nitrate, and refined sugar free) I used some spicy Italian chicken sausage from Whole foods
3 campari tomatoes, diced (about 3/4c)
1/2c marinara sauce (I used Trader Joe's Pomodoro Sauce)
1/2c freshly and finely shredded parmesan cheese (raw milk cheese or organic preferred)

Directions:
1. Preheat your oven to 400F.  In a large grill pan with a heavy lid, heat a little olive oil over medium high heat.  Add the mushrooms, top with the lid to flatten, and cook until tender (about 5 minutes).  Then flip them over, top with the heavy lid again, and cook a few minutes longer.  They should be flat and fully cooked through.  Remember, you want to cook them quite a bit so they firm up.  Place them on a foil lined baking sheet.
2. If you are using pre-cooked sausage, cut or tear it up into little pieces, removing as much of the casing as you can.  If you are using raw sausage, remove the casing and crumble the ground meat.  Heat the rest of your olive oil in a large saute pan.  Add your sausage and cook until browning a bit and completely cooked through.  Add your diced tomatoes and  a splash of marinara sauce.  Stir and cook until the liquid has reduced and is very thick.
3. Spread about 2-3tsp marinara sauce on the top of each mushroom cap.  Top with about 1/3c sausage mixture (or until all caps have an even amount of meat on them).  Sprinkle each with 1tbs parmesan.  Bake in the oven for 4-5 minutes or until everything is heated through and the mushrooms have released a bit more moisture.  Then turn on  your broiler and cook for 1-2 minutes more, or until the cheese fully melts and begins to brown.  Let set a few minutes and serve.

Nutritional  Information:
1 serving = 1 mini portabella pizza
Calories: 143
Protein: 12.5g
Fat: 6g
Carbs: 6g
Sodium ~ 375mg

Chocolate Almond Cherry Clusters

I have made these little nuggets a million times.  I originally used the recipe from Ellie Krieger's book So Easy, but modified it a bit to make it my own.  These are a hit with every single person I've ever made them for... even my father-in-law-the-ultimate-picky-eater.  I set these out on Thanksgiving Day and they didn't last long.  You will LOVE them.  Enjoy!

Dried Cherries, Chocolate, and Almonds make this the perfect treat

Ingredients:

2c semisweet or dark chocolate chips (I used Ghirardelli 60% cocoa)

2c dried cherries
1c raw almonds
fine sea salt

Directions:
1. Preheat oven to 350F.  Spread your nuts on a baking sheet and bake for about 10 minutes, or until toasted and fragrant.  Let cool (alternatively buy dry roasted unsalted almonds).
2. In a large microwavable bowl, pour in chocolate chips.  Cook for 1 minute at a time, stirring between each minute until chocolate is melted and smooth.  Let cool slightly.
3. Stir in almonds and dried cherries.
4. On a parchment lined baking sheet, drop rounded chocolate almond cherry clusters in mounds.  Sprinkle the tops with a pinch of sea salt.  Place in the fridge for about 20 minutes, or until hard and set.  Then serve and store at room temp.

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.

Pistachio Chocolate Bark with Sea Salt

I set out to make a simple, easy, elegant dessert and it turned out fabulous.  With only 3 ingredients you can make this lovely treat in less than 30 minutes!  It is absolutely amazing and looks fantastic.  Set this out at a holiday party, wrap it up as gifts to your friends, or make a big batch and indulge yourself!  I know I will be making this again this again... and again... and again.  This recipe is sure to make anyone's holiday season bright:  Happy candy making!

A great holiday idea!

Ingredients:
8oz dark chocolate (I used Ghirardelli chocolate chips, 70% cocoa)
1/4c roasted pistachios (I didn't measure but I used a few small handfuls; enough to cover the chocolate)
a pinch or two coarse sea salt

Directions:
1. In a microwavable bowl, melt your chocolate by cooking it 1 minute at a time, stirring between each minute until melted.  This ensures your chocolate won't burn.  Also, I used 10oz of chocolate but my bark was a little too thick and difficult to break so I recommend only using 8oz for this recipe.
2. Line an 8x8" pan with parchment paper and grease (cooking spray is fine).  Pour your melted chocolate into the pan, spreading evenly to fill all the sides.
3. Take a handful or two of pistachios and sprinkle all over the top of the chocolate.  Take a pinch or two of coarse sea salt and sprinkle over the top.
4. Place in the refrigerator for 20-30 minutes, or until the chocolate is hard and set.  Take out of the pan and break into pieces.  Enjoy!

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.

Mini Mexican Meatloaves with Warm Chipotle Heirloom Salsa

A few months ago, my mother commented on some miniature meatloaves she ate at a party that were out of this world.  She claimed they were the perfect appetizer.  With the same idea in mind, I decided to make small muffin-cup sized meatloaves with a twist: Mexican-style!  I am in love: such a punch of flavor in such a small package (in under 30 minutes no less).  Yes, they would make the perfect appetizer if I had a party to go to, but I didn't.  So instead, they made the perfect lunch.  I hope you have as much fun eating these as I did!

A mouthful of flavor in these little guys!

Ingredients:
1lb grass-fed ground beef
2tbs chipotle chile in adobo, minced
1 egg
1/4c almond flour
1 large red onion, diced
2tbs minced garlic
1tsp chile powder
1tsp chipotle chile powder
1tsp garlic powder
1/2tsp cumin
1tsp sea salt
macadamia nut oil

For the warm salsa:
1 pint small heirloom tomatoes (cherry tomato size)
1 chipotle chile in adobo, minced (about 1tbs)
small handful cilantro, chopped
sea salt
juice from the squeeze of 1 lime wedge
1 avocado, cut into slices, for serving

Directions:
1. Preheat oven to 350F.  Then, saute onion and garlic in a little macadamia nut oil until soft.  Pour half in a food processor and half in a large bowl.
2. Mix beef, eggs, adobo chiles, spices and almond flour in the same large bowl with the onions.  Place a blob of meat mixture into a muffin tin, filling each about 1/2 way full (will make 12 total).  Bake in the oven for about 25 minutes, or until meat is fully cooked.  Then, turn the oven on broil and move the rack about 4" from the heat source.  Allow meatloaves to brown under the broiler (about 3 minutes) and then remove from oven.
3. While the meat is cooking, pour the pint of tomatoes into the saute pan with a little water and a bit more oil.  Allow to cook until turning brown/blackened and softening.  Pour the tomatoes into the food processor along with the other 1/2 of the onions.  Add the chipotle chile, cilantro, salt and lime juice.  Pulsate until smooth.
4. To serve, place a few meatloaves on a plate.  Top with a large spoonful of warm salsa and 1 slice of avocado.  Pinch a little sea salt on top.  So delish!

Cranberry Walnut Party Mix

This is a fun snack to set out at a party or to send off with your husband to work.  It is very easy to make:  everything is done in the microwave!  If you are going gluten free, make sure you buy gluten free honey nut and rice chex.  Happy snacking!

Be careful:  this snack is so good it's hard to stop eating it!

 Ingredients:
2c walnuts
4-5c rice chex
4-5c honey nut chex

1 stick butter
1/3c packed brown sugar

1/3c honey
1tsp sea salt
2c dried cranberries

Directions:
1. Heat butter, sugar , honey and salt in a bowl in the microwave for 90 seconds (or until boils).  Stir to dissolve sugars.  Toss in cereal and walnuts until evenly coated.
2. Place back in the microwave for 4 minutes, stopping every minute and stirring well to ensure it doesn't burn.
3. Add in the cranberries.  Continue to cook 3 more minutes, again, stirring after every minute.
4. Spread on parchment or non-stick foil until cool.  Store in an airtight container.