BOT Deviled Eggs (and more things to do with all those eggs!)

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With four kids, there is a lot of Easter egg coloring that goes on in my house…like 4 dozen eggs to be exact. One family can only eat so many actual hard-boiled eggs, which forces me to get creative. My kids love a creation that they call ” daddy eggs” for breakfast (see recipe below). It got this name because my husband introduced it…my name gets labeled onto nothing I might add!

I’m not a big fan of traditional deviled eggs, but thought I could probably come up with something edible. I like hard boiled eggs in salads…along with bacon, tomato and green onions…Viola! BOT Deviled eggs. Kind of like a BLT, but instead of lettuce I used green onions. Enjoy!

BOT Deviled Eggs

Ingredients:

  • 6 hard-boiled eggs
  • 3-4 tablespoons bacon fat mayo (you can use regular paleo mayo, but seriously…why would you?)
  • 1/2 lb. bacon
  • 1 green onion, chopped
  • 1/2 Roma tomato, chopped
  • salt and pepper to taste

Directions:

  1. Cook up your bacon until crispy. Set aside to cool and then crumble. If you haven’t already made your bacon fat mayo,don’t discard the bacon fat! You will want to use it!
  2. Cut eggs in half and scoop out yolks into a medium bowl. Crumble the yolks up.
  3. Add mayo and blend until creamy. Then mix in your bacon, tomato, and onions.
  4. Season with salt and pepper.
  5. Fill your egg whites with the yolk mixture.

 

“Daddy Eggs”

Ingredients:

  • 2 hard boiled eggs
  • 1 tablespoon grass fed butter
  • Salt and pepper

Directions:

  1. Quarter each egg and place in a microwave safe bowl.
  2. Put butter on top
  3. Cook in microwave for 20-30 seconds PLEASE NOTE! Eggs will explode if you cook these too long!
  4. Break up eggs with fork and cook for 10-15 more seconds.
    Season with salt and pepper

Halloween fun- Paleo style!

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The kids and I had a great time making some fun Paleo-friendly Halloween treats this weekend. I just love being able to provide them with holiday fun and still be able to maintain our healthy lifestyle! Here’s what we cooked up!

Caramel Apple Bites

Ingredients:

  • 2 green apples (I used Granny Smith)
  • 1/4 cup sunflower butter
  • 3 tablespoons raw honey
  • 2 teaspoons vanilla
  • 2 tablespoons coconut milk
  • Lollipop sticks
  • Mini cupcake liners (optional)

Directions:

  1. Place sunflower butter and honey in microwave-safe bowl and heat for approx. 1 minute or until the 2 ingredients blend together easily
  2. While your honey concoction is heating up, use a melon baller to scoop out apple balls from your apples. (I was able to get about 10 apple balls per apple)
  3. Remove your honey mixture and mix in the vanilla and coconut milk. This is your caramel!
  4. Stick each apple ball with a lollipop stick and dip in the caramel. Set each finished apple on a cookie sheet lined with wax paper or a cupcake liner.
  5. Place in fridge for about 30 minutes to allow it to harden a little.

 

Spider Web Eggs by Babble
The kids had a blast attempting to make these! The finished product was a little disappointing, but we just don’t have a lot of luck with peeling pretty hard-boiled eggs!

 


Bacon Jalapeño Bread

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I’m sure most of you have seen the Pinterest pins on cooking bacon in the oven. I have been skeptical of this ever since I first read about it. There is no way you can get crispy bacon this way- it will end up being a disappointment, and who wants to be disappointed with bacon? A friend of mine posted a recipe for this bread last week. It just sounded delicious and definitely something my husband would love (the man eats raw jalapenos!). It also has this “oven bacon” in it. I was in an experimental mood, so I thought I would give it a shot and…it worked! I’m a fan! I also like that the jalapenos get to cook in the bacon grease…yummo! This bread kind of resembles a corn bread, so be sure to pair it with my White Chicken Chili. My husband tore it into pieces and threw right into his bowl!

Bacon Jalapeño Bread by Virginia is for Hunter Gatherers

Tweaks: I used grass fed butter instead of ghee mainly because it’s what I had. I also baked mine in an 8×8 glass baking dish. It only took 30 minutes this way. I cut it into squares- it gave it more of a cornbread appearance! I wonder if I could do muffins…


Let’s re-visit some appetizers!

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I am well aware that the entire world does not care about Game 6 of the 2013 Stanley Cup Finals, but in my house it’s a big deal. Tonight’s game will be played on the big screen with lots of appetizers to enjoy! I decided to re-visit some of my Paleo/primal favorites! I have also re-posted my cocktail meatball recipe since I have tweaked it in the last few months! Enjoy….and Go Hawks! :)

Paleo Cocktail Meatballs

Ingredients

  • 1 onion, diced
  • 2 teaspoons sea salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon celery salt
  • 2 garlic cloves, minced
  • 1 egg
  • 1/4 cup almond meal
  • 2 pounds grass-fed ground beef
  • 2 tablespoons coconut oil
  • 1/4 cup beef stock
  • 15 oz can tomato sauce, no salt added
  • 6 oz can tomato paste
  • 1/3 cup maple syrup
  • 1/2 teaspoon chili powder
  • 2 teaspoons Worcestershire sauce (gluten-free)

Directions

  1. Mix onion, almond meal, egg and spices together in a bowl. Add ground beef and mix well.
  2. Shape into small meatballs (golf ball size or a little smaller)
  3. In a skillet, melt oil and brown meatballs.
  4. Transfer meatballs to a small crockpot.
  5. in a small bowl, combine stock, tomato sauce and paste, maple syrup, chili powder and Worcestershire sauce and pour over meatballs.
  6. Cook on low for 2-3 hours.
  7. Serve with those pretty toothpicks!

 

My other favorite appetizers:


Paleo Hot Chocolate

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We have been hammered with snow this week. I’m not sure of exact amounts, but it’s a lot of snow. Plus, the temps have gone up dramatically. No, I’m not gonna just give you the weather report today, but obviously with this combo my kids have wanted to basically LIVE outside. We have gone sledding, built snowmen, snow forts, made snow angels…you name it- we’ve done it! When we are done, we pile into the house as cold and wet messes! The old me (the pre-Paleo me), would have just starting ripping open bags of hot cocoa for the kiddos. I decided Paleo hot chocolate couldn’t be that much harder to throw together. I’m so glad I tried it out! It’s delicious! It’s a little thicker and more creamy than the normal stuff, so you might want to add even more water. I like it creamy though!

Paleo Hot Chocolate

Check out that hot chocolate mustache!

Ingredients:

  • 1 can of coconut milk
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 1/2 -3/4 cup water
  • 1/2 teaspoon vanilla
  • dash of sea salt

Directions:

  1. Throw everything into a medium saucepan and whisk to mix ingredients.
  2. Heat up over medium heat just until it starts to steam and foam on top.
  3. Make sure to keep an eye on it and whisk throughout! You don’t weant it to burn on the bottom of the pan.
  4. Top with coconut cream! Yum!

Super Bowl Eats!

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If you are anything like me, this upcoming weekend might cause panic. Super Bowl means Super Bowl parties, which means lots of yummy and fattening foods that are not conducive to a Paleo lifestyle. Have no fear! Whether you are attending a Super Bowl party or throwing your own, I have created a wonderful list of paleo-friendly options that will leave your guests talking about more than just the commercials in the future.

All of these appetizers have been tested on non-Paleo guests, so don’t worry about making them for a mixed crowd! :)

Spinach Artichoke Dip

Primal Boneless Buffalo Wings

Paleo Taco Dip

Paleo Cocktail Meatballs

Paleo Stuffed Mushrooms


Paleo Taco Dip

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Taco Dip is delicious. I don’t care who you are, you gonna like taco dip! It really is a “can’t go wrong appetizer” to bring to any get-together. So why wouldn’t I try to make a Paleo version??? If you have any leftover (which I seriously doubt you will) you can make some egg-white crepe tortillas and have yourself a wonderful Paleo burrito!

So here’s what I came up with:

Paleo Taco Dip

Ingredients:

Guacamole (you can use this recipe or make your own) You need 1/2- 1 cup total

  • 1/4 red onion, chopped
  • 1 tomato, seeded and chopped
  • 2-3 tablespoons fresh cilantro, chopped
  • Juice of 1 lime
  • 1 garlic clove, minced
  • 3 avocados, mashed

Mix all ingredients together.

Taco Meat

  • 1 lb. grass-fed ground beef

    Yum!

  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1/4 cup green salsa (I prefer Trader Joe’s Salsa Verde)

Cook meat until no longer pink, add spices and salsa. Mix together.

Pico De Gallo or 5-minute Paleo Salsa (1/2- 1 cup needed)

  • 3 large tomatoes, diced
  • 1 large onion, diced
  • 2 tablespoons diced jalapenos
  • 1/2 cup fresh cilantro, chopped
  • 2 teaspoons sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar

Mix all ingredients together. Allow to set for at least 6 hours, it is better if allowed to sit overnight.

Optional: Raw Milk Cheddar Cheese, shredded (about 1/4 cup)

Shredded Lettuce (about 1/4 cup)

Black Olives, sliced (to taste)

Directions:

  1. Spread guacamole on the bottom of your 9 inch pie plate or 8×8 inch square baking dish.
  2. Top this with taco meat, then pico de gallo or salsa*, then cheese (optional), lettuce, and black olives.
  3. Serve with endive leaves (small pieces of lettuce) or tostada pieces (see recipe below).

Note: When serving with endive leaves, I would recommend not putting the shredded lettuce on your dip. It’s a little of a lettuce overload!

*When using the 5-minute Paleo Salsa, be sure to use a slotted spoon make your layer. This eliminates some of the extra juice that could water down your dip!

 

Paleo Tostadas

  • 2 cups almond flour
  • 2 eggs
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Mix together and make into a small dough balls. Flatten each ball between parchment paper and fry in about 1/4 inch of coconut oil on each side until browned.

Once tostadas have cooled, you can break these into chip like pieces.


Primal Boneless Buffalo Wings

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Paleo Boneless Buffalo Wings by Peace, Love, and Low Carb

Who doesn’t equate sporting events with hot wings? Certainly not my family! This is a wonderful alternative to the traditional hot wing! When I served these to the hubby and his friends during a recent Blackhawks game, the whole plate was gone in a matter of minutes!
I would consider this to be more Primal than Paleo since the recipe uses Parmesan cheese in the breading. If you wanted to omit this, I’m sure they would still taste wonderful! Just be sure to increase the amount of pork rinds you use.

Tweaks: I used coconut oil in place of the olive oil, due to olive oil’s low heat tolerance. I was a little impatient in waiting for the oil to heat up, so the first batch I made was basically breading-less. All of the breading was floating in the oil…oh well, lesson learned!

Serve with Paleo Ranch Dressing and celery sticks. Yum!

 

 

 

 

 


Spinach Artichoke Dip

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Spinach Artichoke Dip by PaleOMG

Where has this dip been all my Paleo Life! It is delicious! PaleOMG simply rocks! I have tried this recipe both ways (with and without the goat cheese) and they are both yummy so it is entirely your preference. With the goat cheese is obviously a little creamier, but not everyone likes goat cheese…so keep that in mind!

I did tweak this one a bit. The first time I made it, I didn’t have frozen spinach so I used fresh. Then I eventually tried it with the frozen, and guess what? I didn’t like it as much (it still didn’t keep me from eating half of it in one sitting, though). So I decided to keep making it with the fresh. Here’s what I do:

 

Spinach Artichoke Dip

Ingredients:

Version 1 (no cheese)
  • 1 1/2 (14oz) cans artichoke hearts, chopped
  • 2 (6 oz) bags of baby spinach
  • 2 tablespoons bacon fat
  • 2-3 tablespoons coconut oil
  • 1 cup cashews, roasted and unsalted
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • a dash of cayenne pepper*
Version 2 (with cheese)
  • all of the ingredients above
  • 2 ounces goat cheese at room temperature
Instructions:
For Version 1:
    1. Melt about 4-5 T oil ( I used half coconut oil and half bacon fat…I love bacon fat!) in a pan. Add baby spinach and sauté until wilted. Then add your chopped artichokes and a dash of salt.
    2. While all this is going on, make you cashew butter in your food processor.
    3. Grind cashews in food processor until they become a flour then begin to pour in your olive oil until you get a creamy cashew butter consistency.
    4. When finished with cashew butter, add that and spices to pan a stir until heated through and mixed well.
    5. Serve with sweet potato and/or chips or veggies! I like Terra Chips Sweets and Beets
For Version 2:
  1. Follow all steps above.
  2. Add goat cheese to your cashews and spinach and artichoke mixture. Mix well to combine.

*I am a wuss when it comes to hot stuff, so I only used a dash of cayenne pepper. I thought this was plenty.

 

 

 

 


Paleo Cocktail Meatballs

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Paleo Cocktail Meatballs by Paleo Recipes
These are just like those cocktail meatballs you see at parties all the time. You know the delicious little devils that you just can’t stop eating. The only problem is that the sauce usually consists of ketchup and brown sugar…not exactly paleo-friendly. Next time, replace them with these! I swear your company won’t know the difference! The recipe calls to brown the meatballs in a pan, I would recommend baking them at 350 degrees F for about 12-15 minutes. This makes for a much softer, less tough meatball! :) It’s up to you which method you prefer, but I would recommend baking the meatballs and while they are cooking, mix together your sauce. When the meatballs are finished baking throw everything together in your crockpot.

*I would also recommend doubling or tripling this recipe for a crowd. The original recipe is good for 2-4 people max!