How did this recipe get it’s name you are wondering? Well, there is this sweet blunt woman I workout with every Monday, Wednesday and Friday morning at 6am. This ‘old’ lady (Mrs. King) is a retired grandma, but that has not stopped her from getting up early and doing burpees, push ups or squat curls. If anything, she provides our gym with motivation/encouragement. I’ll be honest, there have been times I thought I would die, only to look over at her in the corner still pushing through strong (then finding a small rest afterwards…sorry…I call her out on it and she will quickly remind me “this is the grandma corner”).
Today is Mrs. King’s birthday and we celebrated it at the gym. Now, if you do the math (the date is Feb. 29) on today, Mrs. King is a Leap Year baby which makes her very young for her age! And when you can only celebrate it once every four years, it’s a big deal…like cake for breakfast big deal! Happy Birthday Mrs. King…you are an amazing woman and I’m glad our paths cross weekly at 6am!!
I’m going to let you in on a little secret, I drool every time I see Predominatly Paleo and Zenbelly making bagels on their social media pages. It made me jealous because I did not have the recipe. WELL, the time has come…the bagel recipe and LOTS more yummy recipes, including this Pan-Roasted Chicken with Figs and Olives is being released with their new cookbook The New Yiddish Kitchen. The cookbook is releasing this week and everything about it is perfect. When the book arrives, you will see the beautiful hard cover protecting over 250 pages of information, recipes displaying gorgeous food pictures (making you want to recreate every item in the cookbook) and a smile on your face because you will feel as though you are sitting at the kitchen tables of Jen and Simone.
You do not have to be a Jewish gal to cook from this cookbook. If anything, it will make you feel like you lived a deprived life without all these delicious meals filled with ‘Bubbe’s Tips’. Yep, Jen and Simone have featured their ‘Bubbes’ aka grandmas to share their generation secrets. For example, this recipe I recreated was suppose to have Figs, but I subbed them with prunes because Bubbe said it was ok and nobody complained when she did it! And needless to say, husband didn’t complain a bit about this amazing meal! He was already asking for it to be on the menu next week (and we hadn’t finished the meal yet). I hope you purchase their book and while you wait for it to arrive, enjoy this recipe.
I’ll be giving away a copy of their book on my Instagram page soon! Stay tuned and follow along for a chance to win a copy. Good luck!
Ever stare at something and think, “I want to mix you with your best friend?”. This is how my Uber Chocolate Almond Goody Bars got created. I was staring at my Uber Chocolate Ungranola bag thinking how much I wanted to create a chocolate nutty taste…my oh my…I nailed this thought! It’s super easy to make. Only small problem to this recipe is…you need to keep the bars refrigerated because they will get very soft if left out at room temperature, just as your coconut oil does.
I just want to say one thing Buba’s UnGranola (any flavor). I love how it’s easy to snack on, pour milk over to get the cereal taste & texture, use as a fruit crumb topping or to create yummy treats with (aka: these bars). They also create an amazing Snack Mix which we refer to as “Paleo Crack” in our house because it’s VERY addicting. I love supporting local business, especially when they create Paleo products which are full of all natural flavor and nutrients!
Let’s just say, these banana muffins are freaking awesome filled with chocolate and pecans! Not to mention, they traveled around the US to land at few of my favorite Paleo bloggers door step. This all happened with the annual Caveman Love Muffin Exchange. I got paired up to send 6 Chunky Monkey Banana Muffins to Nicole at Merrit and Fork, Michele at Thriving Paleo and Anne Marie at Grass Fed Salsa. I recommend you check out their blogs to see what muffins they sent to some lucky Paleo bloggers! Although you did not receive my muffins at your doorstep, you too can have them in your house! And remember, you are the creator of this dish and make it to your liking (adding or omitting add-in items is ok)
Chunky Monkey Banana Muffins
Makes 12 muffins
3/4 cup coconut flour
2 bananas smashed
1/2 cup coconut oil (melted)
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
3 tsp vanilla
1/3 cup honey
1/2 cup ENJOY chocolate chips
1/4 cup chopped pecans
Mash the bananas in a large bowl with a potato masher. I created a banana soup mixture.
Whisk in the eggs, vanilla, coconut oil, honey into the banana mixture.
In a separate bowl mix the coconut flour, baking soda, cinnamon and ginger together.
Add the dry ingredients in with the wet ingredients.
Use a whisk to eliminate any bumps from the dry ingredients.
Fold the chocolate chips and pecans into the batter.
Pour into cupcake holders or into a bread pan.
Bake at 350 degrees for 20-25 minutes for muffins or 30-40 minutes for bread.
This recipe was recently featured over on Paleo Parents for their anniversary. You can read the post here. Happy Anniversary to Matt and Stacy!!!
I took one of our favorite appetizers and made it Paleo, creating Sassy Paleo Jalapeno Poppers. We serve this recipe as a tailgating item or as a dish to pass at a party. No matter the place I take it, people are shocked to learn their favorite appetizer is all natural and free of gluten, dairy and soy. I love the look on people’s faces when I explain to them how we make items with cashew cheese.
In this recipe you will find cassava flour and Jackson’s Honest Potato chips. The cassava flour helps hold the prosciutto grease and creates the base for the crunchier breading. You can make this recipe without the flour, but it will not hold together well. The chip crumbs will be spotty when rolling it to the prosciutto. I’ve only made this with Jackson’s Honest Potato chips because they are what we have in our house. We love them for their simple ingredients and healthy cooking oil. This said, I have not made them with another chip brand, but I think you could. However, always check your labels and make sure you know what you are putting inside your body…ok…rant is over.
I’ve tried my best to estimate what you will need, but there is a chance you will cheese or chip crumbs left over…if so…DO NOT THROUGH THEM AWAY! This said, when cooking with all natural ingredients…it can become expensive. I know Matt and Stacy have talked about how to do Paleo on a budget. We never let scraps/extras go to waste in our house. This said, if you have any extra cheese sauce left over, add a little salsa to it and make queso. Or, if you have some extra chip crumbs left over, toss some chicken pieces in it and make chicken tenders.