Mocha

Have you tried butter in your coffee yet?  Well, it's definitely worth a go.  For its nutritional benefits, max energy, and weight loss check out my original post here.

Now, if you've tried it, like it, drink it, here's a yummy treat for you to try.

Ingredients:

• 2 tablespoons or more of Kerrygold or other UNSALTED, grass-fed butter 
• 2 tablespoons of MCT oi, we use Life Enhancement
• 2 tablespoons of organic cacao powder, we use Navitas Naturals
• about 1/4 teaspoon of stevia, more or less to taste
• 1 teaspoon organic vanilla extract

Directions:

1. Start with 2 mugs of good black coffee, we like Portola Coffee Lab
2. In a small saucepan melt together all ingredients, except coffee
3. Blend coffee and butter mixture in counter-top blender until there is a creamy head of foam

Enjoy!!

Baked Onion Rings

I was craving onion rings!  My husband bought a giant sweet onion at our local farmer's market and I couldn't wait to use it.  Thanks to my friend, Heather, for the inspiration to start putting turmeric* in everything - almost!  These tasty bites are a delicious addition to our Friday burger night.  Here's my version of Delighted Momma's baked thyme onion rings.

Ingredients:

2 large sweet onions
1 1/2 cups almond meal
2 teaspoons turmeric
1 teaspoon garlic powder
salt & pepper to taste
2 eggs, beaten

Directions:

• Preheat oven to 400˚F.
• Slice onions 
• Mix together the dry ingredients
• Dip each onion ring into eggs then almond meal
• Bake on parchment paper lined baking sheets for about 20 minutes or until golden brown

*There are plenty of health benefits for using turmeric and putting it into everything possible.  I started using it for its anti-inflammatory and pain relieving properties.

Innocent Bananas Foster

I surprised my family and made this for dessert last night.  As I'm writing this I realize we've been having quite a bit of desserts lately.  Time to cut back to weekends only.  We'll definitely keep this one in the rotation.  Thanks to The Crohn's Journey Foundation for the great recipe.

Photo: Sarah Choueiry

Ingredients:

2 bananas, peeled and sliced into 1/4" chunks
1 tablespoon coconut oil
2 tablespoons raw honey
1 tablespoon water
1/2 teaspoon cinnamon, more or less to taste
vanilla ice cream we like Julie's Organic Vanilla and Strauss Organic Vanilla Bean

Directions:

• Heat coconut oil in a skillet
• Add banana slices and cook until browned, about 7 minutes
• Meanwhile mix honey and water
• When bananas are browned add honey
• Turn heat off and sprinkle with cinnamon
• Pour over vanilla ice cream.

Serves 4

Frozen Bananas

I have a new favorite blog, stir it up.  She's a paleo wife and mom, like me, and I think we'd be friends.

Today I made the frozen bananas I found on her site.  I adapted it for my preferences and thought I'd share it with you.

Photo: stir it up

For two bananas you'll need:

a heaping tablespoon of almond butter
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
3 tablespoons cacao powder
1 tablespoon coconut oil
1 tablespoon raw honey

• Slice bananas in half lengthwise
• Stir together almond butter, cinnamon and vanilla
• Divide almond butter mixture between two banana halves
• Add a popsicle stick and but bananas back together
• Place in freezer, on waxed or parchment paper, until frozen
• When bananas are frozen, melt chocolate, coconut oil, and honey
• Pour chocolate evenly over both bananas, covering every inch
• Place back in the freezer until frozen, about 30 min.

 Both of my kids were beside themselves excited about this new treat.  I think I'll be making them again very soon.

Baked Sweet Potatoes with Citrus

Photo: Bryan Gardner

We discovered this recipe before we were paleo or bulletproof.  A friend of ours challenged us to the Whole Living 2012 Action Plan, a 4-week detox.  We've kept a few of the delicious recipes as we've transitioned into our new healthy eating lifestyle.

This recipe is delicious anytime but we like it for breakfast.  Make a couple extra sweet potatoes and consider baking a pan of the Sweet Potato Bars from a previous post.

Ingredients

•  2 small sweet potatoes
• 1/4 cup chopped raw almonds
• dash of cinnamon
• dash of freshly grated nutmeg
• pinch of sea salt
• 2 orange wedges

Directions

1. Heat oven to 400˚.  Prick sweet potatoes with a fork.
2. Bake until tender, about 1 hour.  
3. Split the top with a knife and top with almonds and spices.
4. Squeeze  orange wedges over sweet potatoes and serve.

Serves 2

Sunday Stew

Courtesy of Stiritup.me

You learn something new everyday.  For stew meat in particular Grassfed Cooking says, "Stew beef from the round, (especially the bottom or eye), will be ready to serve after about 1 ½ hours of simmering.  If it is cooked much longer, the meat will taste dry.  Conversely, stew from the shanks, brisket and chuck may take longer to become tender.  These are the ideal cuts for slow, all-day stews."

Thanks to stir it up for the inspiration on yet another stew recipe.

Sunday Stew

• 2 tbsp arrowroot powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/2 lb grass-fed sirloin stew meat (if using stew meat from shanks, brisket, or chuck, increase cooking time to 6-8 hours)
• 1-2 tbsp coconut oil
• 3 bay leaves
• 1 cup red wine
• 1 cup homemade bone broth or organic, gluten-free beef broth
• 1 onion, sliced thin
• 2 carrots, julienned
• 2 parsnips, julienned

1. In a gallon-sized plastic bag add arrowroot powder, paprika, salt, and pepper, mix well.  
2. Add the stew meat to the bag and seal it tight. Shake ingredients all together making sure all of the meat if well coated.
3. In your dutch oven or large heavy pot add the coconut oil and turn the heat up on high.
4. Add the meat to the oil and brown on all sides.
5. Add the bay leaves, wine, broth, onions, carrots and parsnips and bring to a boil.
6. Turn heat to low and allow to cook, covered, for 1 – 1 ½ hours.

Cashew-Date Macaroons

This is such a yummy treat and is SO fast and easy.  Thanks to Paleo Indulgences for the inspiration.

To your food processor add:

8 large dates, pits removed
3/4 cups raw, unsalted cashews
3/4 cups raw coconut chips or flakes
1 tablespoon raw, creamed honey (or regular raw honey)
1 teaspoon pure vanilla extract
1 egg
pinch of sea salt

Pulse ingredients until mixture is coarsely chopped, about 30 seconds.
Drop rounded spoonfuls onto a cookie sheet and bake for 14 minutes at 350˚.
Cool on a wire rack.  If they last long enough you can store them in an airtight container 3-4 days, or freeze up to 3 months.