It’s a lazy day at our house. Our home is currently being dusted by white stuff (aka: snow) which causes me to hibernate. The husband is going on week two of his ankle surgery recovery. Needless to say, it’s been a busy past two weeks and I’m not complaining about consuming a few extra DVR recordings today! I’m catching up on NCIS, NCIS:LA and CSI:CYBER. Up next will be Quantico…I’m three episodes behind. Guess one could say, I enjoy the mystery and solving them within an hour television show (they hold my attention). Do I dare venture into the Hallmark Movie’s….those suck me in for a while.
Ok, onto food…Are you looking for a simple side dish next week? If so, my tomato basil salad could be the recipe for you! If not, but are looking for an easy simple recipe, then this is your recipe! I’ll admit, we make this on Christmas because of the colors (red & green). This dish goes over very well and family members have asked for the recipe (and then laugh because it takes amazing and is so simple to make).
Last night I went to bed with a nice clean driveway. This morning I woke up to about 6 inches of snow on my driveway (insert angry face). Given the fact we are now into March and they claim we have seen record snowfalls, I am OVER and DONE with this white stuff. I use to think it was pretty and enjoyed the way it looked on the trees. Now I am to the point were I just get annoyed and frustrated because it is interrupting my plans!
Needless to say, I needed a change in my breakfast routine and the snow allowed me to have a little extra time in prepping this morning. I decided to create a cinnamon roll in a mug. This was very simple to make and I cooked it in the microwave. I recommend you use a TALL mug. When I made the mixture it was very tiny, but it tripled in size as it baked.
I do use a small amount of butter in this recipe. You can omit the butter and replace with coconut oil. If using butter, I highly recommend Kerrygold butter. It is butter from grass-fed cows free of growth hormones. Occasionally we buy a brick of butter for special occasions.
Paleo Cinnamon Roll in a Mug
Cinnamon Roll Ingredients
2 Tbsp coconut flour
1 tsp pumpkin pie spice
2 Tbsp coconut milk
1 Tbsp raw honey
1/2 tsp vanilla extract
1/2 tsp melted butter
1/2 tsp baking powder
pinch of salt
For the Glaze
1 Tbsp coconut manna
1 Tbsp coconut milk
1/4 tsp vanilla extract
1/4 tsp lemon juice
1 tsp raw honey
1/2 tsp butter
Cinnamon Roll Directions
1. Sift coconut flour, salt and pumpkin pie spice in mug and mix together.
2. In a separate bowl whisk egg, coconut milk, butter, vanilla extract and honey together.
3. Add the wet ingredients into the mug with the dry ingredients.
4. Stir baking powder into the mixture.
5. Microwave for 2 minutes
6. Tip mug upside down and cinnamon roll will come right out. You may slice the mug roll to create cinnamon rolls.
1. Mix all ingredients together and pour over the cinnamon roll(s).
As a child, I loved Kraft Macaroni and Cheese. This was my mother’s favorite go-to item for babysitters and I certainly never complained about it! However, since going Paleo I have missed cheese noodles. This got my head thinking about creating a safe Paleo macaroni and cheese. One that would not upset my tummy and fuel my body. One of my new favorite activities is to soak cashews. They create a creamy texture, I just wish cashews were cheaper! When soaking cashews make sure you pick up a bag of raw cashews.
Paleo Macaroni and Cheese
1/8 tsp dry mustard
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 TBL nutritional yeast
1/2 lemon juice
3/4 cup soaked raw cashews (soaked for 4 hours)
1/3 cup water from soaked cashews
1 spaghetti squash
1. Preheat oven to 350 degrees
2. Cook whole spaghetti squash in the microwave for 10 minutes. Make sure you poke holes into the squash, otherwise you may have an explosion. Then allow squash to sit for 5 minutes and continue cooking.
3. While squash is cooking, throw all the other ingredients in a blender. Blend until all items are smooth.
4. Once squash in ready, cut in half. Take out the seeds and middle. Then shred spaghetti (I use a fork) into a 2 1/2 quart glass container.
5. Pour the cheese sauce from the blender over the spaghetti noodles. Gently mix the ingredients together. Do not create a mush.
6. Bake in the oven for 10 minutes.
If you want to take this recipe one step further…take four slices of bacon and cook until nice and crisp. Remove bacon from the pan and add in 1 thinly sliced leek in the bacon grease. Allow the onions to cook. Then remove from heat. Crunch up the bacon into small pieces and place in the Macaroni and Cheese bowl, with the leeks. Make sure the bacon and leeks are stirred into the mixture before baking.
*This is great served with Applegate hotdogs. I just found a new nitrate-free chicken brat company at the health food store and served it with my Mac and Cheese today.
Remember: Sharing is caring!If you like this recipe, please share with others (click on a widget below)!!! I watch which recipes get shared the most to decide my creations. FYI: Chocolate is a HUGE favorite ingredient for the Paleo Gone Sassy followers!!
This morning a co-worker brought me in some fresh raspberries. Of course I had to come home and cook with them. My head was thinking raspberries and chocolate; however, as I drove home I decided I wanted to add lemon into them too! These cookies are sweet, but with a sour taste too! The fresh raspberries give it an amazing flavor and color. Some kids might think eating a red cookies is ‘cool’.
Raspberry Lemon Chocolate Chip Cookies
Yields 2 dozen cookiesIngredients:
1/4 cup coconut milk
1 cup fresh raspberries
1/4 cup coconut oil
1/4 cup honey
1 tsp vanilla extract
1/2 tsp lemon extract
1/2 cup coconut flour
1/4 cup unsweetened shredded coconut
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup Enjoy chocolate chips
1. Preheat oven to 375
2. In a food processor, puree 3/4 cup raspberries and coconut milk.
3. Move mixture into a bowl and whisk together the remaining wet (coconut oil, eggs, vanilla & lemon extract and honey) ingredients.
4. In separate bowl mix dry (coconut flour, shredded coconut, cinnamon, salt and baking soda) ingredients together.
5. Mix together dry and wet ingredients.
6. Gently fold in 1/4 cup raspberries to allow them to lightly break up, leaving small chunks in each cookie.
7. Fold chocolate chips into the batter.
8. Let mixture set for 5 minutes (it will stiffen).
9. Use a tablespoon and measure each cookie and place onto cooking sheet. I do press my cookies down slightly, helping them to form a circle shape.
9. Bake 10-12 minutes
**For this recipe, I used the Enjoy Chocolate Chip Chunks and chopped them up to give more of a chocolate taste.
For our hump day today, we are having tacos! I’m craving some great Mexican food and tacos sound AMAZING! First, tacos are an easy go-to meal in our house. I’m lucky my husband enjoys them. We eat our tacos inside lettuce peals and fill them with taco meat, shredded sheep cheese, fresh salsa and guacamole. I use a spice grater to shred the cheese, you don’t need much! I have to laugh when I started this process and was trying to find ‘safe’ taco seasoning. You would not believe the amount of taco seasonings which have gluten, corn or dairy in them. This goes back to my favorite question, “What do they put in our food when eating processed items?” The longer I am ‘all natural’ the more effects processed food has on my body. I choose to be a clean eater because my body and mind do better at home, the gym and work without junk/fillers.
The recipe is for a single taco batch; however, I do make this in bulk and then scoop out 2-3TBL of it for Paleo tacos. I use 2 TBL when adding it into soups. It is a great tasting seasoning!!
1 TBL chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
1/4 tsp oregano
1 1/2 tsp cumin
1/2 tsp paprika
1 tsp salt
2/3 cup water
1 lb ground beef
1. Brown ground beef.
2. Mix all the spices together.
3. Add spices to 2/3 cup water and whisk together.
4. Pour on top of ground beef and continue to have it simmer, allowing the spices to absorb into the meat (about 5-10 minutes).
5. Place taco meat on lettuce shells and add your favorite toppings!!
**This made a total of 6 tacos and we also had a good portion of meat to make taco salads for lunch tomorrow. We pile the meat on our tacos, but I think you could get about 10-12 tacos from 1lb of beef.
I love the weekends when I have a lot of time to spend baking and preparing food. Every now and then I get a craving for bread with my eggs. I will say, this is a rare craving. However, I recently got one and decided to create a Paleo Egg McMuffin satisfying my carbohydrates craving.
Awhile ago I was given a muffin top pan. I loved it and sent my mom out to find me another one. She accomplished the mission and found a second pan at an estate sale. Needless to say, I LOVE these pans when creating buns. I use the biscuit recipe below to create sandwich/burger buns. If you don’t own one of these pans, I highly recommend you put it on your Christmas list for this year!! You can find the pan on Amazon: Muffin Top Pan
Paleo Egg McMuffins
1 TBS honey
2 TBS Coconut milk
1/4 cup coconut oil
1/3 cup coconut flour
1 TBS grass-fed gelatin
1/4 tsp salt
1/4 tsp baking powder
1. Preheat oven to 400
2. Whisk all liquid items together (coconut oil, honey, coconut milk, & eggs)
3. Mix all dry ingredients together (coconut flour, salt, baking powder, & gelatin)
4. Whisk dry ingredients into the wet ingredients and allow them to sit for 5 minutes.
5. Pour mixture into a muffin top pan
6. Bake for 12 minutes
**This recipe will make 6 muffin tops or 3 sandwiches.
Creating Your Paleo Egg McMuffins
1 TBL goat chevre
3 slices of ham
2 biscuits (see recipe above)
1. Use the biscuits created above for the top and bottom of the Egg McMuffin
2. Place a cooked egg in the center of the biscuits and stack ham on top of the egg.
3. Spread goat chevre on one of the biscuit bottoms