Tag Archives: Paleo

Monkey Bars from The Paleo Mom!

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Last week I was craving something sweet, and for a couple of days the Monkey Bar recipe from The Paleo Mom kept popping up in my feeds. I don’t bake often anymore because I just don’t like the sugar, but I happened to have everything on hand (especially bananas that needed to be used), so I decided to give them a try! The recipe was very easy to follow, and easy to make.

You can find the recipe here: Paleo Monkey Bars. I made a few adaptations: I did not have crunchy almond butter, so I used smooth (Maranatha Brand), and I used Bob’s Red Mill Almond Meal/Flour. I used about 1/2 cup of Enjoy Life chips in the batter. For the drizzle, I used about 1/4 cup of Enjoy Life Mini Chips melted with grass-fed butter. They turned out fabulous, however, the texture on day 1 is more dry/cakey, and on day 2 they started to get very moist. I’d suggest making them same day or night before, for a party or get together as they do not keep long.IMG_0518[1]

I used one of my favorite drizzle frosting tricks; prepare your melted frosting and then spoon into the corner of a ziploc baggie. Snip the corner of the bag off, and then use as a makeshift pastry drizzler (I’m sure there’s a proper name for this tool…).

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Mushroom Tomato Brussels Hash

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If there’s one thing I love, for breakfast, lunch (great leftovers), or dinner, it’s a quick vegetable hash. The opportunities are endless, and they’re easy. It’s a great way to get a filling, healthy meal all-in-one.

Mushroom Tomato Brussels Hash

  • 1 bag shredded Brussels sprouts
  • 6 slices of bacon, chopped
  • 1/2 yellow onion, diced
  • 2 cups cherry tomatoes, halved
  • 1 package white mushrooms
  • Kosher salt/pepp
  • Garlic powder
  • Chili flakes

I began by cooking the chopped bacon in the pan, and then added the onion. I seasoned with kosher salt/pepp, garlic powder and chili flakes, and let the onion cook until it started to become transparent. I added the entire bag of shredded Brussels sprouts, and continued tossing until they started to cook down. I added the mushrooms, and let them cook until they were no longer firm. Last, I added the halved cherry tomatoes, and continued gently tossing until the tomatoes were warm. Nom!photo 1 (2) photo 2 (2)

I enjoyed it with a fresh avocado and some fresh berries 🙂photo

Honey Apple Slaw

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This was completely accidental, but yummy nonetheless! I had about 3/4 bag of shredded cabbage I needed to use, so I decided to toss it with some diced apple, oil and seasoning, only I added too much garlic (yes, there is such a thing). So I toned it down with a drizzle of raw honey, and voilà! Honey apple slaw 🙂 Another easy, light and simple summer salad (errr, slaw)! You could easily make this for any kind of party or get together

Honey Apple Slaw

  • Shredded cabbage (I had about 3/4 bag)
  • 1 sweet red apple (I used Gala)
  • 1/2 small yellow onion, diced
  • Drizzle olive oil
  • Kosher salt/pepp
  • Garlic powder
  • Raw honey

Mix altogether and serve. It was like a sweet, salty addition to my meal! I had it with some roasted red pepper and spinach chicken sausage and avocado.photo 1 (1)photo 2 (1)

Tomato Cucumber Herbs de Provence

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I’m harvesting cucumbers from the garden already! I can’t let food go to waste, and especially not food I’ve grown with my own two hands, so I threw this refreshing summer salad together last night with my last cucumber that needed to be used. Lots of simple summer salads coming your way!

Tomato Cucumber Herbs de Provence

  • 1 large cucumber, sliced
  • 8 mid-size campari tomatoes, sliced
  • 1/2 yellow onion, diced
  • Drizzle olive oil
  • Sprinkle of red wine vinegar
  • Kosher salt/pepp
  • Generous sprinkling of Herbs de Provence

Mix altogether and serve. You could easily pair this with seafood, meat, even eggs. We had ours with grilled chicken and avocado.DSC_0944

Thyme Brussels Sprout Hash

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I am whipping up some crazy good hashes here lately, that have all the key ingredients: healthy fat, vegetables, herbs and protein. They’ve recently become my go-to meal on a busy weeknight when I can quickly choose 5-7 ingredients, and saute. I typically have something that needs to be used, so I take that 1 ingredient and creatively build around it: last night, I had cherry tomatoes that were on their last day of survival.

Thyme Brussels Sprout Hash

  • Bacon, cut into pieces
  • 1/2 small red onion, cut into pieces
  • 1 bag shredded Brussels sprouts (I use TJ’s)
  • 1 1/2 cups cherry tomatoes, halved
  • 1 apple, diced into small pieces (sweeter, like gala or pink lady)
  • 2 TBSP dried thyme
  • Kosher salt/pepp

I started by sauteing the cut bacon pieces (1/2 a package of TJ’s uncured ends and pieces) in a pan until they started to cook, and then added the cut onion, TBSP of thyme, and dash of kosher salt/pepp. I sauteed for a few minutes longer, then dumped the bag of shredded sprouts into the pan and let them cook down to where the bacon and sprouts were just starting to caramelize/brown. Sprouts start out white and slowly turn a pretty rich green as they cook, which makes it easier to know when they’re approaching done-ness. Then I added the cherry tomatoes, halved, and tossed gently to let them warm up. Last, I added the diced apple and remaining TBSP of thyme. I let it cook just a few minutes longer and served. It was so comforting, and as with all hashes, there was plenty leftover for breakfast or lunch the next couple of days 🙂photo (1)photo 1photo 2photo

Tips: Add the “softer” ingredients toward the end to just warm them, this prevents mushiness and watery-ness. Also, with the exception of the apple, I cut everything for this dish directly over the pan, with kitchen shears-so convenient! If you don’t have any, I’d highly recommend getting a pair.