CAULIFLOWER MAC & CHEESE

1 cup grated cheddar cheese

16 ounces cauliflower, chopped into macaroni sized pieces
1/3 cup grated Monterey jack cheese
½ teaspoon ground mustard
¼ cup heavy cream
2 ounces cream cheese, room temperature
½ teaspoon salt

½ teaspoon cracked pepper

1. First, Bring a pot of water to a boil. Add the cauliflower pieces and boil for 5 minutes.
2. Then, Drain the water and return the cauliflower to the pot over low heat.
3. Next, Add the remaining ingredients and stir well until the cheese has melted fully, about 3 minutes.
4. Serve immediately.

PEANUT BUTTER-OATMEAL ENERGY BITES

PEANUT BUTTER-OATMEAL ENERGY BITES

INGREDIENTS

1 cup oats

2/3 cup toasted shredded coconut

½ cup natural peanut butter

½ cup mini chocolate chips

1/4 cup honey

1 tablespoon chia seeds

1 teaspoon vanilla

DIRECTIONS

Combine all ingredients in a large bowl.  Roll and compress the mixture into 1 inch rounds and place on parchment paper.

Refrigerate a few minutes until firm and then transfer to an air tight container.  Refrigerate and enjoy for up to one week.

For a chocolate version add 2 tablespoons unsweetened cocoa.

PALEO BLUEBERRY MUFFINS

• 2 1/2 cups almond meal (almond flour)
• 3 large eggs, fresh
• 1/2 cups Cooper’s pure raw honey
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp vanilla extract
• 1 cup blueberries, fresh

Directions:

1. Preheat oven to 300°.
2. Line a 6 cup muffin pan with muffin liners.
3. In a large bowl, mix all ingredients together, except blueberries, until full combined. Gently fold in blueberries.
4. Fill each liner 3/4 full with batter.
5. Bake for 30-40 minutes. (Top should be spongy, but firm when pressed.)
6. Cool for 5 minutes and remove from muffin pan.

SWEET POTATO, SAUSAGE & GREEN PEPPER HASH

2 small sweet potatoes, peeled, halved lengthwise, and cut into ½-inch slices

12 oz bulk pork sausage

1 fresh Anaheim or green pepper, seeded and chopped

4 cups spinach

½ teaspoon ground cumin

½ medium orange

1 tablespoon olive oil

4 eggs

Crushed red pepper

In a very large skillet heat 2 tablespoons water over medium head.  Add sweet potatoes.  Cover; cook 12 minutes.  Uncover skillet; add sausage and pepper.  Cook over medium-high heat until sausage is brown and sweet potatoes are tender, stirring occasionally to break up sausage.  Drain fat if necessary.  Stir in spinach and cumin; squeeze orange half over spinach.  Cook and stir 1 to 2 minutes or until wilted.  Transfer to a serving dish; cover to keep warm.  

Add oil to skillet.  Heat over medium heat.  Crack eggs into skillet; sprinkle with crushed red pepper and salt.  Cover; cook 2 to 3 minutes or until desired done-ness.  Serve over hash.   

SWEET POTATO, SAUSAGE & GREEN PEPPER HASH

2 small sweet potatoes, peeled, halved lengthwise, and cut into ½-inch slices

12 oz bulk pork sausage

1 fresh Anaheim or green pepper, seeded and chopped

4 cups spinach

½ teaspoon ground cumin

½ medium orange

1 tablespoon olive oil

4 eggs

Crushed red pepper

In a very large skillet heat 2 tablespoons water over medium head.  Add sweet potatoes.  Cover; cook 12 minutes.  Uncover skillet; add sausage and pepper.  Cook over medium-high heat until sausage is brown and sweet potatoes are tender, stirring occasionally to break up sausage.  Drain fat if necessary.  Stir in spinach and cumin; squeeze orange half over spinach.  Cook and stir 1 to 2 minutes or until wilted.  Transfer to a serving dish; cover to keep warm.  

Add oil to skillet.  Heat over medium heat.  Crack eggs into skillet; sprinkle with crushed red pepper and salt.  Cover; cook 2 to 3 minutes or until desired done-ness.  Serve over hash.   

4

CARAMEL PECAN BARS (PALEO)

For the crust

• 1.5 cups pecans
• ¾ cup almond flour/meal
• ¼ cup Gold Label Virgin Coconut Oil, melted
• 1 egg, whisked
• 1 tablespoon Raw Honey
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• pinch of salt

For the caramel

• 12-14 medjool dates, pitted and soaked in water for an hour
• 5-6 tablespoons canned coconut milk
• 3 tablespoons water
• 1 teaspoon vanilla extract
• pinch of salt

Instructions

1. Preheat your oven to 375 degrees.
2. Add your pecans to a food processor and blend until you get more of a meal or flour, then add your melted coconut oil, raw honey and vanilla until you get a very delicious pecan butter.
3. Add that pecan butter to a large bowl then add your almond flour/meal, baking soda and powder and salt, then add your egg and whisk all ingredients together.
4. Grease a bread loaf pan with coconut oil and then add your crust ingredients to the pan and use a spoon to spread out evenly.
5. Put in oven and bake for around 25-30 minutes or until middle is cooked completely through. Use the toothpick method to test it.
6. While the crust bakes, lightly clean out your food processor (I licked it clean so I didn’t have an issue having to use any dish soap. wow.) then add your dates.
7. Turn on until dates have broken down (less than a minute) then add your coconut milk tablespoon by tablespoon to the dates while the food processor is still running. Then add your water as well.
8. And add your vanilla extract and pinch of salt.
9. Process until you get a caramel. BOOM.
10. Once your crust is done baking, let cool for about 10-15 minutes.
11. Top caramel over crust using a spoon to smooth out.
12. Put in fridge for 30 minutes to an hour to set. Or consume right then really.
13. Keep in fridge if you have leftovers!