Paleo Chocolate Mousse

This stuff is rich and heavenly!

Ingredients:

7 oz. dark chocolate, finely chopped
3 tbsp. water
4 large eggs, separated
Pinch of coarse salt

Coconut Whipped Cream

chocolate shavings

Directions:

Melt the chocolate with the water in a small pot on the stove on low heat. Stir frequently. When chocolate is melted remove from heat.

In small bowl, beat the egg yolks until pale yellow. Then stir them into the chocolate mixture.

In the bowl of a stand mixer, add the egg whites and beat until stiff peaks form. Fold it into the chocolate.

Pour into bowls, cups or whatever you want to serve it in. Refrigerate for a few hours to set, overnight is preferable. When ready to serve add a dollop of coconut whipped cream and chocolate shavings. 

Coconut Whipped Cream

 Ingredients:
1 can full fat coconut milk
1/2 tsp vanilla extract (optional)
1 Tbs. organic sugar (optional)

Directions:
Chill the can of coconut for a few hours or overnight, so it separates. You want to spoon out the thick part out of the top and leave the water in the bottom (you can use it for cooking, smoothies, etc). Put the coconut fat into a stand mixer (add in vanilla and sugar if you want.. I usually don't add anything) and let mix for a few minutes until it is whipped.

Paleo Bread

This makes a good bread for french toast or just to eat it. If you want to use it to make sandwiches I suggest omitting the banana. It's not a banana bread, but it does give it a little bit of a banana flavor.

Ingredients:

coconut oil, to grease pan

coconut flour, to dust pan

3/4 cup creamy almond butter

4 large eggs

1 mashed banana

1/4 cup blanched almond flour
1/4 cup arrowroot powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda

Directions:

Preheat the oven to 350 degrees. Grease a 7-by-3-inch loaf pan with coconut oil and dust with almond flour.

In a large bowl, mix the almond butter, eggs, and banana with mixer until smooth.
 
In a medium bowl, combine the almond flour, arrowroot powder, salt, and baking soda. Blend the almond flour mixture into the wet ingredients until thoroughly combined.

Pour into the loaf pan. Bake for 40 to 45 minutes, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.

Paleo Canadian Benny's

Since going Paleo, I have missed one of my favorite Rachel Ray recipes, "Canadian Benny's." It has become a Christmas tradition to make these for breakfast. Today, I decided to try making it Paleo. It was really good!!

Ingredients: (Makes 4 servings)

Paleo Biscuits

1 Tbs. butter

2 Roma tomatoes

2 green onions, chopped finely

1 can coconut milk

salt and pepper

EVOO

8 slices Canadian bacon

4 large eggs

8 oz. sharp cheddar cheese, sliced or shredded (I use the Cabot brand because it is lactose free)

Directions:

If your paleo biscuits aren't made, make those first!

Melt the butter over medium heat in a small pan. Add tomatoes and green onions. Saute for 2 mins. Then add in coconut milk, season with salt and pepper, and reduce to low heat. Stir occasionally.

Heat a large nonstick skillet over medium heat. Drizzle EVOO and cook the Canadian bacon for 2-3 minutes on each side. Place 2 slices of bacon on each paleo biscuit.

Drizzle a little more EVOO and carefully add the eggs. Fry soft or hard, however you like. Cover the eggs with cheese. Tent the pan with foil to melt the cheese or just put a lid over the pan. Place the cheesy egg on top of the Canadian bacon and then ladle the sauce on top.

Paleo Biscuits

Ingredients: (Makes 4 biscuits)

1/2 C. almond flour

1/2 tsp. baking powder

1/8 tsp. salt

3/4 Tbs. cold coconut oil

3 egg whites

Directions:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, mix almond flour, baking powder, and salt. Cut in the cold coconut oil with a work until crumbly. Place the bowl in the fridge for 10 minutes. In another bowl, whisk the egg whites until they are very frothy.

Fold the eggs white into the chilled flour mix. Scoop dough onto baking sheet to make 4 biscuits. Bake for 15-18 mins, until golden brown on top.

Spicy Lemon Garlic Shrimp

 I found this recipe awhile ago and have made it a few times. It is simple and tasty. Even my 3 year old devours these.

Ingredients:

2 lbs. frozen raw shrimp, deveined, shells on
1 cup cold butter, cut in pieces
6 cloves garlic, minced
1/4 cup fresh parsley or 4 tsp. dried
1/2 tsp. crushed red pepper
2 lemons, juiced


Directions:

Preheat oven to 375 degrees.
Rinse shrimp to separate them. Place in a single layer on baking sheet.

Add all ingredients to food processor and pulse until combined. Sprinkle the butter crumbles over the shrimp.

Bake for about 25 minutes. Until shrimp is opaque. I drain the butter from the pain and then serve. You can use the butter to dip your shrimp in or to dip bread in.

Frozen Hot Chocolate

Have you ever had a Serendipity Frozen Hot Chocolate? It is divine! Although, it's not so good for those of us that are lactose intolerant. :) Here is my version!

Ingredients:

3 cups vanilla coconut milk, divided
6 oz. dark chocolate chips (or chopped chocolate)
2 hot chocolate packets
6 cups of ice
Whipped cream (optional, I was going to make coconut whipped cream..but I really just wanted the chocolate)

Directions:

Place 1/4 c. coconut milk and the chocolate into a bowl and heat in the microwave in 30 second intervals until chocolate is melted. Stir it up each time you take it out of the microwave.

Add the hot chocolate packets. Stir. Slowly pour in 1/2 c. coconut milk and allow to cool. Pour cooled chocolate mix into blender, add in the remaining 2 1/4 c. coconut milk and ice. Puree until smooth.

Pour in cups, top with whipped cream and chocolate chips or shavings. Enjoy!

Hawaiian Kabobs

This is super easy to make and so delicious! I just had to share!

Ingredients:

*You need skewers to make these*

4 chicken breasts, cubed
1 green pepper
1/2 fresh pineapple
1/2 red onion
1/3 C. white vinegar
1/4 C. olive oil
1 package of Grill Mates Hawaiian Luau seasoning





Directions:

Mix the vinegar, oil and seasoning in a bowl. Add to the chicken and let marinate for at least 30 minutes. Cut the pineapple, onion and green pepper in big chunks. Big enough so they will go on the skewers.

When chicken is done marinating, thread it on the skewers with the pineapple, pepper and onion.
It doesn't matter how you put it on, if you notice in my picture all the skewers are a bit different. But I try to put the pineapple next to the chicken, gives it more flavor. When you are finished, just grill them until the chicken is cooked thru!