Uber Chocolate Almond Goody Bars

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!

UberChocolateBars

Uber Chocolate Almond Goody Bars

Ingredients

1 bag Bubba’s Uber Chocolate UnGranola

½ cup almond butter

½ cup coconut oil

¼ cup honey

Directions

  1. Line a bread pan with parchment paper.
  2. Melt coconut oil and blend together with almond butter and honey to create a runny mixture.
  3. Place the chocolate Ungranola into a bowl and mix the liquid into it.
  4. Pour the bowl into the lined bread pan and place in the refrigerator.
  5. Allow the bars to harden for a minimum of three hours.
  6. Remove the bars from the fridge, pull the bars out of the pan with the parchment paper. Cut the bars into desired size and shape (square or rectangle).
  7. Store the bars in the refrigerator.

Tomato Basil Salad

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).

Tomato Basil Salad

Ingredients

1 pint of cherry tomatoes

10 basil leaves

1 tbsp olive oil

1 tbsp salt Continue reading

Mofongo

Have you ever heard of mofongo?  It’s this amazing combination of fried plantains (my new favorite food) and pork rinds mixed together.  My oh my, I do not think you have lived until you have made mofongo.  Do not let the unattractive balls turn you away!  This recipe is simple and easy to create, not to mention….the party it will create in your mouth!!

For the recipe, I have used avocado oil or coconut oil as my fat of choice for frying the plantains.  I enjoy those two oils because I find they are mild in taste and allow the plantains and pork rinds to carry their own flavors and not be covered by an oil taste.

When picking out your pork rinds, please read labels.  I have been surprised by the number of ingredients I can not pronounce listed.  I try to stick to clean and simple pork rinds.  I have found a local hispanic market which makes them fresh in town and I have purchased online  from US Wellness Meats.

Mofongo

Mofongo

Ingredients

1 green plantain

1 tbsp FlavorGod garlic lovers seasoning

2 tbsp avocado oil

1/4 cup crushed pork rinds

1/4 cup fat of choice (for frying)

salt for taste Continue reading

Strawberry Chocolate Swirled Banana Bread

I love banana bread.  It may be one of my favorite recipes to make.  I love the simpleness to creating the bread and the amazing texture it has.  Well I have taken my love for banana bread, strawberries and chocolate and merged them all together for an amazing strawberry chocolate swirled banana bread.  To make this recipe, I’m going to let you in on a little secret of mine to save some time…I throw all the ingredients in a food processor and blend it up…again…super simple.  I should add, when I state all ingredients it is everything but the coconut flour.  Coconut flour is an absorbing flour and will change the texture of the mixture when added in.  Often it causes a runny mixture to turn stiff like a batter.  This said, I always wait until the last-minute to add coconut flour because it changes the consistency to what I desire at the end of baking.  If you don’t have a food processor, follow my step by step directions below.

Strawberry Chocolate Swirl Banana Bread Continue reading

Bacon Deviled Eggs

Life is crazy busy and I apologize for not doing this post on Sunday.  The school year is wrapping up and I’ve been crazy busy.  This said, I always have time for bacon!  We loved bacon deviled eggs because they are easy to make and a great crowd-pleaser.  OK, I’ll be honest…they please my belly any time they are gobbled down and sometimes do not make it in our house when the guests arrive.  Lucky for me, the guests never know they were a menu option!!  (Stacy -1 & Guests-0).

For making hard boil eggs, I place my uncooked eggs in a pot of water.  I bring the pot to boil, cover the pot and turn off the heat and allow them to cook for 10 minutes.  Then I remove from the water and submerge them in cold water and begin peeling the eggs after a few minutes under cold running water.  ENJOY!!bacon deviled eggs

Bacon Deviled Eggs

Ingredients

1 dozen peeled cooked eggs (see directions above)

4 strips of bacon, finely minced

4 tbsp mayo

1 tsp mustard

1 tbsp pickle relish

salt and pepper to taste Continue reading

Deviled Eggs

I use to associate deviled eggs with Easter.  However, since going Paleo we consume deviled eggs about once a month.  I make them as a meal or take them as an appetizer to parties.  They are very easy to make, once you get down cooking the eggs.  I’ve found the best way for me to cook the eggs is place them in a pot of water.  Bring the water to boil and then cover the eggs.  Remove from the eggs and pot from heat for 15 minutes.  After 15 minutes, I place the eggs in cold water to bring down their internal temperature and stop the eggs from continually cooking.

Deviled Eggs Continue reading