Fudge Babies... Oh Baby!!! :)

Don't laugh... taste these, and "Oh Baby!" might just be the first thing out of your mouth... you've been warned!!

And I may or may not have already "Oh Baby'd" myself into obesity... oh wait, nope!! I am still an acceptable size! Because these are paleo-friendly, as well as guilt free!!

Ingredients:

• 1 c walnuts
  
• 1 and 1/3 cups pitted dates (I use more to make them sweeter.)
• 1 tsp vanilla extract
• 3-4 tablespoons cocoa powder, depending on how chocolate-y you want the balls to be.

Directions:
-Add all ingredients to food processor/blender at once.
-Blend all ingredients into oblivion... no really, they can't be chopped and blended ENOUGH!
-I let mine sit for about 30 minutes to allow the oils from the dates to soak into the other ingredients.
-Roll/squeeze/whatever you have to do to get them into balls. A little heat from your hands will help! (No, that is not gross, just wash your hands before!)
-Store in sealed container. As they sit, they will become even MORE delicious once they combine and the oils continue to seep in.
-Enjoy!!

*recipe from chocolatecoveredkatie.com

Chan Chili (Bradley Style)

Basil is helping type the post today (he keeps laying on the keyboard, so the going is slow, haha). We decided to try to make "Chan Chili" which I found on the Crossfit Journal, but since Basil and I don't do the Zone diet, we just decided to "wing it" on the measurements.

We started by browning one package of ground beef in the skillet. It was definitely NOT as thawed as I had hoped it would be, so it took a little longer than expected.

After that, I put the beef into a bowl and added a bit of coconut oil to the skillet. Between the coconut oil and the grease left from the meat, it was perfect to saute 2 cut-up zucchinis and a hefty cup of red onion. (probably closer to a cup and a 1/2). Like I said, my measurements are rough- just add however much tastes good to you!

I added the veggies to the meat.

Then I added about a can and a half of black olives for some healthy fat. (I love olives, therefore whenever I use them, the recipe turns out to be primarily olives).... what can I say? It takes all my willpower to actually DO paleo, so therefore the paleo foods I like get eaten A LOT. Add 1.5 cups of salsa, and enjoy!

Super easy and delicious!!! Even Basil wanted some! (I resisted to the urge to give in to his every whim since onions aren't good for doggies). I am going to tupperware a serving and take some for dinner at the gym tonight too!

Paleo "Whatever" Muffins

<--- Almond Meal

















<-- Coconut Flour

Here are two muffin recipes that can use any type of add-ins (fruit, zucchini, carob chips, etc), and while both are awesome, I personally have not been able to stop eating the almond meal ones!! They are to die for (and yes, I may or may not have over-indulged at this point....)

Muffins were my downfall before paleo, and apparently they remain that way even during paleo, but luckily I can now indulge semi-guiltlessly knowing they are not those greasy processed Betty Crocker ones. :) Enjoy!

Almond Meal Blueberry Muffins

2.5 cups of almond meal, almond flour, or hazelnut flour
3 large eggs
1/4 cup of honey
1/2 tsp. of baking powder
1/2 tsp. of sea salt
1 Tbs. of vanilla extract

1 cup blueberries

Preheat oven to 300 degrees.

Prepare muffin tins with liners or lightly grease with oil or butter. Mix all ingredients until smooth.

Fold in the blueberries.

Bake for 30-40 minutes.

Optional add-ins:

For zucchini-spice muffins:
add:

1/2 tsp. ginger
1/2 tsp. allspice
1 tsp. cinnamon

1 cup shredded zucchini instead of blueberries

Substitute fresh pitted cherries, or any other desired fruit for the blueberries so that it amounts to 1 cup of fruit.

Add 1 cup of chopped, bittersweet chocolate or unsweetened chocolate chips for a chocolate chip muffin!

Coconut Flour Blueberry Muffins

Makes 6 muffins

Ingredients:

3 eggs
2 tablespoons butter, grass-fed
2 tablespoons coconut milk
3 tablespoons honey (raw honey if possible)
8 ounces organic fresh or frozen blueberries
1/4 teaspoon sea salt
1/4 teaspoon vanilla
1/4 cup coconut flour
1/4 teaspoon baking powder

1. Blend together eggs, butter, coconut milk, honey, salt, and vanilla.
2. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps.
3. Drain blueberries and dry with paper towels. Add to batter with a spoon.
4. Pour batter into muffin cups. Bake at 400 degrees F (205 C) for 15 minutes.

Paleo Truffles

<---- Walnut Truffles
Today in an attempt to soothe my aching sweet tooth, I tried a new recipe for Paleo Truffles. Let it be known in advance that when you make these, they will NOT be an exact taste match to a regular 1000 calorie truffle. However, they are darn good, and they are also not 1000 calories. They remind me of organic dark chocolate, (if you've ever tried it, it is a tad bitter, but delish!!)
<-----Dried Fruit Truffles
Remember that at the beginning of the Paleo Challenge, your taste buds are used to ARTIFICIAL PROCESSED sweeteners. These don't have any of those. Give your taste buds a chance to actually taste what natural sweetness tastes like. Dried fruit, cocoa, and coconut all have natural sugars, which will become more apparent as you progress in the diet. You will not regret it!

<---Coconut Truffles
***Disclaimer: Yes I do have two eyes and a sense of humor, and I know these look like something you would clean up in the yard. But they are tasty- so put that thought OUT of your mind :)

Paleo Truffles

1/4 Cup unrefined, extra-virgin coconut oil
1 Cup Raw Walnuts/other nuts/coconut/dried fruit
1/4 Cup Cocoa Powder (+ extra for rolling the truffles in when prepared)
3 Tbsp Honey (to taste, less if you can)
Dash of Celtic/Sea Salt, to taste

Preparation

• Melt coconut oil over low heat. Wisk in cocoa powder and honey.
  
  
• Place walnuts in a food processor until they become very finely ground. It should look just about like walnut butter/a "pasty" texture. Approximately a minute or so in the processor. You may want to scrape the sides one or two times to pull the nuts back into the center of the processor.
  
  
• In a mixing bowl (metal if you have it) combine processed walnuts (I also made some with coconut, and some with dried fruit) with the coconut oil mixture. Stir until well blended.
  

• Place mixture in the freezer until it sets a bit. The coconut oil will harden back up.
  
  
• Spoon out small portions of the mixture and form into balls with your hands. Roll in cocoa powder to finish.
  
  
• Store in the fridge or freezer if you prefer.

Paleo Dried Fruit Cookies

OK, admittedly the busy schedule leading up to (and after) graduation turned into a lengthy excuse that I made the most of (oops!) but I am back in the kitchen and going strong, especially since we are doing an 8 week Paleo Challenge at CFD! :)

These cookies are an awesome treat for a meal that FEELS like a cheat meal, but isn't!! They take about 10 minutes to prepare, and are to die for... the plate on the counter has gone from full to... well let's just say "less than full." I never claimed to have willpower!! (Which is why I need to do Paleo in the first place). However, these cookies are healthy enough to splurge a little and eat two or three!

Paleo Dried Fruit Cookies

4 cups ground almonds

2 cups ground walnuts

2 cups heated raw organic honey (can find at WalMart on the end of the frozen food aisle)

1 cup chopped dried fruit (I used raisins, cranberries, peaches, papaya, and pineapple)

1 teaspoon cinnamon (add more to taste)

Mix the dry ingredients first, and then add the honey gradually while stirring.

Refrigerate for one hour.

Roll into ball and bake on greased cookie sheet at 350 for 15-20 minutes.

Do NOT overcook!! They will turn into little lumps of charcoal and taste awful!! When cooked just right, they are easy and delicious!!! :)

Chicken Chili

Happy Fall!! What a gorgeous day in Dahlonega. I think so often how lucky we are to live in such a wonderful place!! The views of the mountains in the fall are to die for! Not to mention the delicious produce we can cook with :)!!

AND my absolute favorite.... the pumpkin patch!! Speaking of... any takers to go with me?! Nat managed to have a legit excuse to bail on me this year- I thought for sure the invitation to go to the pumpkin patch with yours truly would convince him to stay home from Iraq!! Rats :)

Today, my plan was to take on the job of finishing/sealing the table Nat and I bought, but with the chance of rain tonight, it looks like that project will have to wait! (Maybe a whole 'nother year until HE comes back to do it!!) Just kidding :)

So, since my table project got put on hold, I started the Sunday off right with a Chicken Chili recipe in the crock pot.

To start the recipe, I cut up 3 boneless skinless chicken breasts into 1/2- 1 inch chunks and browned them in 1 T olive oil. I accidentally took the "browning" a little too seriously, and "blackened" a few of the pieces when I wasn't paying attention!! :) oops...







While the chicken was browning, I diced 6 oz of mushrooms (which I am in the process of trying to convince myself that I like), 1 celery heart, and 1 medium onion.


When the meat was done browning, I put it into the crock pot, along with the celery, mushrooms, and onions, and added 1 can of kidney beans, 1 and 1/2 cups of fresh salsa, and 3 tomatoes that I diced in the food processor. **Another option is to substitute chick peas for the kidney beans, but for some reason, the texture of chick peas just makes me shiver!!


I stirred it all up, turned the crock pot on LOW heat, and set the timer for 7 hours. Update to follow when it is ready!! :) However, let me tell you, it is smelling so good already, I am having an inner battle not to go over there and scald my tongue tasting it!! Happy Sunday!!

Paleo Spaghetti with Meat Sauce!!

I made this delicious "paleo" spaghetti tonight, and it was the perfect end to a beautiful Monday in Dahlonega. (However, if your Monday WASN'T quite so stress-free, this is the perfect remedy for a good ol' case of the Mondays.)


First, start with a fresh spaghetti squash. (Kroger usually has some good ones. I haven't had much luck finding them at Wal-Mart).


Next, you are going to have to cut the squash in half. This is a pretty daunting task, considering the size and width of the squash. So...
Step One: Gather your wits about you
Step Two: Let the squash know who is boss (possibly with a menacing stare-down)
Step Three: Repeat: "This squash ain't got nuthin' on me!"
Step Four: Brace yourself.
Step Five: OK, cut the darn thing already :) Watch your fingers!!


Bake your squash open side-down on a cookie sheet for 45 minutes at 375 degrees. When it comes out, it will be HOT!! Wear oven mitts, and ever-so-carefully claw out the squash with a fork. It should come out easily in noodle-like strands. However, it will probably burn you through your oven mitts, so be warned. If you want, you can wait until it cools to claw it out, but I like eating it warm right out of the oven.


While your squash is baking, cook your ground beef for the meat sauce. Add any italian spices you like. OR make your own meatballs if you like those better.


Serve your squash into a bowl, and top with diced tomatoes, basil, oregano, and other italian herbs or spices. Add as much tomato and meat as you like.


Stir and enjoy!!! (Preferably with your feet up and a good book to combat the Monday stress). Pretend you don't have to do the dishes in 10 minutes. Breathe a sigh of relief!!