Paleo Paleo Breakfast | Paleomazing

Paleo Breakfast Porky Cups

Tina Turbin — Fri, 19 Mar 2021 05:00:38 +0000

Here is a fun and tasty recipe for Paleo Breakfast Porky Cups. With only a few simple ingredients, this is perfect, quick and one of my easy paleo recipes to try out. These may be great to make in the morning before work and school to give that boost of energy and protein. A twist on the classic bacon and eggs breakfast, this is sure to be a house favorite!

This recipe will make a total of 6 cups for you to share or save for later. To all my paleo athletes out there, eating one of these before a workout or game can be a great way to start the day. This recipe is both gluten-free and paleo, and darn right perfect to eat! I love to make them in the morning, and I have experimented with different spices to add a variety of flavors!

Work your magic and have a blast. This is a recipe that you can personalize and make to be the perfect dish for you! Remember, eggs can be good any time of day. Whether it be a paleo breakfast, or a mid-day snack, these guys will give you what you need. If you do not have sliced pork sides, then use your own bacon. NO PROBLEM! Enjoy!

Paleo Breakfast Porky Cups

Author: Tina Turbin
Yield: 6

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Description

Here is a fun and tasty recipe for Paleo Breakfast Porky Cups. With only a few simple ingredients, this is perfect, quick and one of my easy paleo recipes to try out.

Ingredients

6 eggs

10–12 slices sliced pork sides or bacon

Salt and pepper to taste

Ghee, grass-fed butter, or coconut oil to grease muffin tins

Spices: any chipotle and garlic salt are delicious

OPTIONAL: grass-fed sheep or goat cheese

4 slices paleo bread or rolls (optional)

Instructions

Preheat oven to 350 F.

Oil the muffin tins.

Fry up sliced and spiced up pork sides until still pliable/bendable. I used one flavor spice per side.

Drain and blot on paper towel.

Chop up one piece of the pork (for topping)

Place your paleo bread or pork of choice to line the bottom of you muffin tin bottom. I used my paleo bread.

Line the sides with a full slice of your choice of pork. It will move inward until the egg lands (next step)

Gently crack open an egg directly into the muffin tin.

Add cheese if desired.

Salt and pepper as desired or use seasonings of choice.

Add some chopped pork to top each egg.

Bake 20-25 minutes until done to your preference of eggs. Some like it wetter and runny, some do not.

Remove tins from oven and let sit a 1-2 minutes.

Remove from tins and serve.

These are excellent reheated the next day as well.

Enjoy!

Notes

You can add scallions, chopped broccoli etc. The ideas are pretty limitless.

The post Paleo Breakfast Porky Cups first appeared on Paleomazing.

Paleo Tapioca Pudding

Tina Turbin — Thu, 18 Feb 2021 16:21:29 +0000

Do you ever feel like you just need a vacation? Well, I can’t give you a vacation, but I can give you a recipe that will make you feel as if you were on one. This recipe is a very light and clean tasting paleo dessert, which kids and adults alike will enjoy. I had a great time creating the creamy outcome I was going for in this latest paleo tapioca pudding. This recipe is sans any sugar or eggs and you’d never even know it!

Tapioca pudding is a favorite dessert of mine from when I was a kid and I’ve only grown to love it more as time goes by. However, now that I live a paleo lifestyle, being able to recreate it without some of the allergens that many of my visitors have, such as to eggs, was a special quest for me. I receive many requests to make altered paleo recipes based on various diets and the adaptations people are on these days. I just love it! We are all, each one of us, “customizing” paleo for our individual needs. If you are not, then you should be! If you need any help just ask me or take a gander at my books.

Paleo is for the individual and that is why this recipe is egg free. There are some people that are grain-free, legume-free, gluten free, eating organic, non GMO and grass fed meats etc., but they also may have a current reaction or allergy to eggs. This is a prime example of one way the paleo diet is not a regiment that must be strictly adhered to. It is solely a base with which to start a journey to clean up your health, diet and lifestyle.

So, for everyone who loves a good tapioca pudding, this recipe is for you. No matter if you live an active lifestyle, are on the paleo diet, or just want a healthy treat, anyone can enjoy this paleo friendly recipe. Once your dessert is ready, curl up with your favorite cozy blanket and dive right in!

Paleo Tapioca Pudding

Author: Tina Turbin

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Description

Do you ever feel like you just need a vacation? Well, I can’t give you a vacation, but I can give you a recipe that will make you feel as if you were on one.

Ingredients

4 servings

2 ounces small pearl tapioca

2 cups coconut milk (not cream) – I used unsweetened, boxed, pourable, drinkable coconut milk.

¼ teaspoon salt

1 Tablespoon honey

1 teaspoon pure vanilla extract

Optional: Pinch ground vanilla beans

Instructions

Place tapioca and coconut milk in a medium-sized saucepan and let the pearls soak for 25-30 minutes.
Add the salt to the tapioca and milk, and gently heat over medium until it simmers.
Reduce heat to low and let simmer very gently for 10-15 minutes stirring often so the tapioca does not stick! The mixture will thicken and pearls will become transparent.
Once done, remove from heat and stir in honey, and extract.
Pour mixture into 4 cups and place in the refrigerator until chilled, approximately 2 hours. The pudding thickens more with refrigeration.
Serve as-is or with a pinch of ground vanilla beans on top for looks and flavor.
Enjoy!

Notes

On step 4 you can also add a pinch of ground vanilla bean but it will slightly darken your pudding.
Pudding can last longer if covered in the frig.
I used boxed, pourable, drinkable coconut milk sold in all stores.

The post Paleo Tapioca Pudding first appeared on Paleomazing.

A Truly Healthy Paleo Granola – WithinWithout

Miranda Jade — Mon, 16 Nov 2020 11:00:34 +0000

This Gluten-Free, Paleo and a Keto-friendly granola stands out as a truly healthy paleo granola from Within/Without. These bags of deliciousness are soft-baked, void of any oats, totally grain-free, dairy free and seed free. Now, let us dive in and discuss the many flavorful options and our honest feedback on this fabulous granola.

These paleo granolas are best described as being lightly chewy and are made without any unhealthy additives. There are none of those renowned unhealthy vegetable oils that wreak havoc in our digestive systems and lead to all sorts of other issues. You will also be delighted to hear that there are no refined sugars or artificial sweeteners, as many of the ingredients are organic, not to mention two flavorful fruit options!

We all tasted four out of the six flavors, and most of us enjoyed the Chewy Granola Maple Pecan and the Chewy Granola Original the best. Both gave a truly satisfying feeling to our taste buds, and they were popping with natural delicious flavors. We knew within the first bite of each, that these would be our favorites and were enjoyable with or without the choice of milk. The other two, the Chewy Granola Cherry and Chewy Granola Blueberry were good, but we did not get that immediate saliva surge that was evoked by the other two. Overall, we agreed these two fruit flavored granolas needed a stronger flavor of the fruit to do its labeling justice. They were by no means bad, they just lacked what we had expected from the name. There are two other flavors, but we unfortunately did not try them yet. The dark chocolate peanut butter and pumpkin. Yum! The pumpkin is not in the images I have here but it certainly exists.

Many people tend to think of granola as a cereal that must be eaten in a bowl with your milk of choice. However, these are honestly delicious and easy enough to toss in a bag to take on a hike, to work or add to a child’s lunch box. I sometimes leave some out on the kitchen counter just to snack on.

The founder of WithinWithout, Brittany Chibe, had a vision in mind and established a few principles that guided their business operation. I welcome you to read them here.

Also, Brittany shares this: Our granolas are crafted with your health in mind and contain good-for-you ingredients that nourish your body from within, so you can perform at your best without limitations. What is with the name? Our snacks are crafted without processed ingredients and the junk that clouds the voice within, so your body can always feel and work at its best.

So, enjoy viewing the flavorful options and packaging options over at WithinWithout.

The post A Truly Healthy Paleo Granola – WithinWithout first appeared on Paleomazing.

120 Paleo Friendly Recipes!

Rosie Purden — Thu, 08 Feb 2018 07:00:36 +0000

As a celiac, I am always on a strict gluten-free diet. Many of my readers know I went “beyond” gluten-free and transitioned to the paleo diet, which is a more grain-free approach. Being celiac, this diet has been very helpful for me. Some refer to the diet as low-carb, paleo or ancestral, however, I have found a customized approach to the paleo to be a good fit for me. I customize it for my body and my sensitivities. For example I do not feel well after I eat dairy, tomatoes or eggplant in my diet. Before even trying paleo, I followed a gluten-free diet for many years, and I found I did not thrive on high-carb breads (with or without fiber) and the STANDARD gluten-free diet does not seem healthy to me anyhow. So what’s a gal to do, but attempt a bit of her own research, and…Voila! I discovered that grains were causing inflammation in my gut, and they prevented my body from healing totally. I’m excited to share a terrific new resource with you! It contains 120 paleo friendly recipes!

Along my own health journey I decided to see how folks liked my recipes. I started to bake and cook more and more with “grain alternatives.” Over time, I found that many people experienced more energy and less digestive disturbances after I changed the way I cooked (by removing grains), and ultimately, they really enjoyed my grain-free meal and dessert recipes. You can find any of the ones I have released here and read many of my eBooks or try my crazy chocolate dessert book, compiled with many of my chocolate lover chefs and bakers.

In addition, here is another amazing little resource you can have at your fingertips in pinch — 120 paleo friendly recipes. I just had to share all these 120 recipes with all of you. Enjoy!

The post 120 Paleo Friendly Recipes! first appeared on Paleomazing.

Paleo Waffles with Coconut

Rosie Purden — Tue, 12 Sep 2017 06:00:58 +0000

This delicious waffle recipe is pretty darn “allergy proof” unless you have issues with eggs. It is void of any gluten, grains, nuts and of course dairy. These paleo waffles with coconut still taste just like the real deal according to my guest Rossy of Primal Yum! Rossy says her use of bananas in this paleo recipe makes them extremely light and soft, while the coconut makes them fluffy and fragrant. Who wouldn’t love this combination? Man oh man, makes me hungry just reading that alone.

When making a recipe like this it affirms that a healthy recipe can also be very tasty and satisfying! Thank you again Rossy as you are truly a kitchen genius.

This recipe was generously contributed by Rossy Neame of PrimalYum. Rossy is loaded with ideas and occupies every spare second with exciting hobbies. Her website was created a few years ago when she discovered that she has gluten intolerance. Today, it is a place where one can get travel inspiration and can find easy recipes for a healthy lifestyle. She believes that happiness exists within us and being healthy is the first step to a constant smile on our faces. She also loves hiking and yoga (like me!), and during the weekends she also takes time to paint in her studio and creates mini-sculptures using wood, moss and fungus. The rest of the time, Rossy works as a 3D artist in the biggest film studio in the Balkans, situated in the mountain near the capital city of Bulgaria. Be sure to check out several of her other delicious recipe contributions to PaleOmazing!

Paleo Waffles with Coconut

Author: Rossy Neame
Category: Breakfast

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Description

Ingredients

3 bananas
4 eggs
1/3 cup coconut flour
2 pinches baking powder
Oil for the waffle maker

Instructions

Heat your waffle maker.
Blend the bananas, eggs and coconut flour together.
Let sit for 10 minutes and then blend again.
Add the baking powder and stir well.
Grease your waffle maker well.
Pour some of the mixture into it and close the lid.
In a few minutes slowly start opening the lid and peak inside. You can help your waffle by using a spatula. Once it has separated from the waffle maker, transfer it to a plate.
Keep doing this with the rest of your mixture.
Enjoy!

Notes

They are lovely with some sour cherries and coconut.

The post Paleo Waffles with Coconut first appeared on Paleomazing.

Easy Hollandaise Sauce

Rosie Purden — Sat, 15 Apr 2017 06:00:28 +0000

I remember being in cooking school and learning about hollandaise. One of those sauces that you have to get just right or it will separate and be a big mess. Now, that can sound daunting but it actually isn’t that hard to make. This easy hollandaise sauce is totally clean and paleo and goes deliciously over poached eggs, a frittata or anything else really.

Hollandaise is usually served on top of eggs such as this delicious scrambled eggs Florentine recipe, which is funny because it is made from eggs. Pretty much just eggs and butter. A whole lot of butter. Who doesn’t like butter!? It is very creamy and can be found in many French restaurants. I like it poured over asparagus personally. I’ve even had a fancy hollandaise that had additional spices in it that were a huge surprise to my tongue.

Because hollandaise is finicky, be sure to read all the instructions first and have all your ingredients and cooking utensils out. This way you can give the sauce your full attention and make it rich and creamy.

Easy Hollandaise Sauce

Author: Jill Hillhouse CNP, with Lisa Cantkier CHN
Yield: 1 cup

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Description

This easy hollandaise is totally paleo and goes deliciously over poached eggs, a frittata or anything else really. Hollandaise is usually served on top of eggs which is funny because it is made from eggs. Pretty much just eggs and butter. A whole lot of butter. Who doesn’t like butter!?

Ingredients

¾ cup grass-fed better
2 large free-range egg yolks
1 tablespoon freshly squeezed lemon juice
OPTIONAL: ¼ teaspoon cayenne pepper
1 tablespoon warm water, if needed
EQUIPMENT: Immersion blender (see below notes in case you don’t have an immersion blender)

Instructions

In a small saucepan, melt butter over medium-low heat. Heat, swirling, until warm but not bubbling.
Pour into a spouted measuring cup.
Place egg yolks, lemon juice and cayenne (if using) in a tall container (see below note).
Using the immersion blender, pulse about 10 times to combine.
With the blender running, gradually drizzle in warm butter, blending until the sauce emulsifies and thickens (about 1 minute).
If the sauce becomes too thick when all the butter is added, blend in some warm water.
Serve immediately or transfer to a glass jar and keep warm in a hot water bath for up to 1 hour (see below note).
Enjoy!

Notes

If your butter gets too hot in step 9, it could curdle the sauce. Make sure to melt it over medium-low heat so it doesn’t bubble.

An immersion blender is the easiest way to make this sauce. Use the blending container it comes with or a tall glass jar with an opening big enough to fit the blender, such as a wide-mouth mason jar.

If you don’t have an immersion blender, you can use a regular blender or a food processor to make the sauce. Drizzle in the warm butter through the feed tube.

Keeping the hollandaise warm over direct heat may cause it to split, so keep it warm indirectly in a glass jar set in a pan of hot water.

The post Easy Hollandaise Sauce first appeared on Paleomazing.

Walnut Flour Banana Bread

Rosie Purden — Fri, 07 Apr 2017 06:00:45 +0000

It’s not surprising that with the growing amount of paleo treats and paleo baked goods using almond flour, like blanched almond flour, that many people have adverse reactions to almonds these days. A lot of people enjoy the fact that almond flour bakes up quite light and has a neutral flavor. However, you don’t have to just stick with almonds. There are tricks to making other nut flours light and fluffy, but you also have to be appreciative of new flavors and textures.

My new Walnut Flour Banana Bread is a real treat! Plus, it’s perfect for those living an active and clean lifestyle. It took some time perfecting this recipe so that it came out just right. It is a thumbs up by many so I feel very secure and happy to share this with you now.

You may have a hard time finding walnut flour in the store, but that is totally fine. The good news is that walnut meal is easy to buy and can be made into a flour by simply grinding small batches of the walnut meal at a time. Before you start baking your recipe, take your measurements and then sift the “flour” and you will find it fluffs up a bit. I also tend to sift my dry ingredients all together as nut flours have natural oils and tend to stick. This helps to ensure even distribution.

I hope you enjoy this very healthy and delightful recipe using the wonderful walnut. It is a nut we do not use as often as a flour per se’, but I feel we definitely should. Be on the lookout for my latest recipes using more varieties of ingredients than you are probably accustomed to. I am on a quest for more of a variety for my family and my own palate and I am always willing to share what I find with you.

I also give you the option to add chopped walnuts to the top, inside the batter or not at all. Try the recipe in whatever way strikes your fancy. As they say, variety is the spice of life. I have to agree!

Walnut Flour Banana Bread

Author: Tina Turbin

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Description

I hope you enjoy this very healthy and delightful banana bread recipe using the wonderful walnut. It is a nut we do not use as often as a flour per se’, but I feel we should. I also give you the option to add chopped walnuts to the top, inside the batter or not at all. Try the recipe in whatever way strikes your fancy. As they say, variety is the spice of life. I have to agree.

Ingredients

1 cup walnut flour, finely ground
1 tablespoon coconut sugar
1 tablespoon chia seeds
2 tablespoons tapioca flour
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons cinnamon
4 eggs
2 tablespoons coconut oil, melted
2 tablespoons date sugar, finely ground
2 very ripe large bananas
OPTIONAL TOPPING: ½ cup chopped walnuts

Instructions

Preheat the oven to 350F.
Grease a glass loaf dish.
Using a coffee grinder, grind the walnut flour until it’s very fine and looks like a flour as opposed to a “meal”.
Grind the coconut sugar and chia seeds until super-fine.
Place your walnut flour, coconut sugar, chia seeds, tapioca flour, baking soda, salt, and cinnamon in one bowl.
Mix well.
In another bowl combine the eggs, coconut oil, date sugar and ripe bananas.
Blend all with a hand mixer for about 3-4 minutes.
Fold the dry ingredients into the wet. Do not over mix.
Optional: You may add chopped walnuts into your recipe now if you wish or on top.
Pour into your greased baking dish.
Bake time is 40-45 minutes.
After 25 minutes of baking cover lightly with tin foil.
Remove from oven and let cool on a baking rack for at least 15 minutes.
Enjoy!

The post Walnut Flour Banana Bread first appeared on Paleomazing.

Paleo Banana Bread

Rosie Purden — Tue, 21 Mar 2017 06:00:39 +0000

Anyone familiar with me knows that I love quick and easy paleo recipes. I’m usually on the go all the time and I don’t always have time to spend an hour or more in the kitchen. So, these recipes that require little effort are life savers! Even more optimum are those recipes (such as this paleo banana bread) that have fewer than 5 ingredients, and better yet, have no sweeteners! It’s great because I can grab a few items from the pantry and whip it up in minutes; it is perfect for anyone living an active lifestyle and enjoys clean eating!

The recipe I’m going to share with you today is one of these types of recipes. Believe me, this delicious paleo banana bread is quite popular and actually tastes like you spent an hour in the kitchen, when in fact you only spent 15 minutes tops. Don’t be surprised if the family eats it all in one day!

In searching online, many of us can easily find loads of banana bread recipes that fit the paleo diet. What I find stands out most about this banana bread recipe by Birch Benders is that it simplifies the whole process down to 3 ingredients, most of which you probably have on a daily basis. There’s really not much thinking involved here, it’s very easy, and there aren’t any odd ingredients you’d have to go on a special grocery run for! Plus, it contains absolutely no sweeteners, which in turn will make the day even easier.

After baking this bread, I suggest enjoying it warm out of the oven, topped with ghee or coconut oil. You can also enjoy it with a cup of my version of bulletproof coffee, a must-have in the morning. If you’re feeling adventurous, I highly recommend trying out some of the other recipes contributed by Birch Benders such as their paleo pizza or delicious maple almond pancakes. All gluten free and dairy free of course! And don’t forget their easy paleo snack bites – delicious! If you decide to make this recipe, don’t forget to share with me what you think of it!

Paleo Banana Bread

Author: Birch Benders

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Description

This super easy recipe contains only 3 ingredients and zero sweeteners! Believe me, this delicious paleo banana bread is quite popular and actually tastes like you spent an hour in the kitchen, when in fact you only spent 15 minutes tops. Don’t be surprised if the family eats it all in one day!

Ingredients

1 ½ cups Birch Benders Paleo Pancake Mix
¼ cup coconut oil, melted
3 very ripe bananas

Instructions

Preheat oven to 350F degrees.
Line a loaf pan with parchment paper.
In the bowl of a standup mixer, mash bananas on high speed.
Blend in coconut oil on medium speed setting.
Sift in the pancake mix on medium speed until just combined.
Pour batter into lined loaf pan.
Bake for 45 minutes until lightly golden and a toothpick inserted in the loaf removes cleanly.
Let rest a few minutes before removing from pan and placing on a wire rack to cool.
Enjoy!

The post Paleo Banana Bread first appeared on Paleomazing.

Paleo Maple Almond Pancakes

Rosie Purden — Thu, 09 Mar 2017 07:00:26 +0000

I love a quick and easy mix and Birch Benders is one of my paleo favorites when it comes to mixes, especially when I travel. I tuck a bag into my suitcase for those “just in case” moments where I’m literally stuck with no gluten-free or grain-free (paleo) options and I feel like I am going to starve to death. I need some clean carbs as I am active and cannot live on fats and proteins alone, and a satisfying recipe like this one for paleo maple almond pancakes does the trick.

These pancakes are a real twist to the usual that is out there on the internet, I think you will really like them! While you’re at it, take a look at some of the other unique and delicious Birch Benders recipes that have been featured on my site like paleo pizza and their delicious snack bites.

Paleo Maple Almond Pancakes

Author: Birch Benders

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Description

These delicious paleo maple almond pancakes are a real twist to the usual that is out there on the internet, I think you will like really them.

Ingredients

1 cup Birch Benders paleo pancake mix
¼ cup maple syrup
½ cup almond butter
¾ cup water
¼ cup crushed almonds, for garnish
Coconut oil, for greasing
Maple syrup

Instructions

Heat a griddle or skillet over medium-high heat. The pan is hot enough when flecks of water sizzle off quickly after contact. If using a cast iron pan, keep an eye on your heat as the pan will hold heat well and you may need to turn down your burner over time.
Lightly grease your pan – we like to use about a tablespoon of coconut oil and use a paper towel to quickly spread and wipe off excess.
In the bowl of a standup mixer, combine the almond butter, maple syrup, and water on low speed until fully combined.
Fold in the paleo mix.
Using a ¼ cup measuring cup, scoop batter into pan, one or two pancakes at a time, depending on the size of your pan.
Cook until bubbles have formed and popped.
Turn once and let cook a bit more.
Remove from heat.
If making a larger batch, pancakes can be stored in a 200F degree oven while you finish cooking the rest.
Garnish with almonds, if desired and serve alongside maple syrup.
Enjoy!

The post Paleo Maple Almond Pancakes first appeared on Paleomazing.

Phat Fudge, Bulletproof on Steroids!

Rosie Purden — Tue, 14 Feb 2017 01:56:09 +0000

We all have a busy week planned I am sure and this week will have a lot of love in the air. With all this in mind I decided to address Phat Fudge and Bulletproof on Steroids all in one post. Get ready folks, here is a great loaded post and paleo recipe just for you!

Below is my version of the amazing, healthy and overly popular recipe for Phat Fudge. The original recipe is from Mary, the Paleo Chef. If you do not know her, where the heck have you been?! J Her Phat Fudge is now available in packets and in case you are curious, the original ingredients are Grass Fed Butter, Tahini, Cacao, Ground Coffee, Turmeric, Cinnamon, Sea Salt, Maca, Raw Honey, Vanilla and Cayenne. The door is open for adjustments due to preference and taste. You will see I omitted all dairy (even Ghee) below and added some boosts in a couple of areas. Her original recipe rocks, don’t get me wrong. That is why it is so popular amongst her many celebrity and top sports clients and she is a regular in Santa Monica and supplies her Phat Fudge regularly to my buds at the Venice bakery, Sinners and Saints.

With Valentine’s day in the air and Phat Fudge on my mind, I decided to play in my kitchen and come up with a BOOSTER Phat Fudge that can be enjoyed as a fudge or one you can drop right into your coffee and blender, and Voilà! You got it – a Phat Fudge Bulletproof on Steroids. Your cells will thank you and the Gods for the amazing zing they will get and I am NOT talking caffeine and I am not even talking coffee. I am talking good for you, feel good stuff. Herbs and spices feed the very cells and are the most concentrated food on this planet after the number one, organs. Pretty amazing fact. The recipe below explains it all.

In this post I am also sharing 10 of my absolute favorite people and their own recipes for Valentine’s Day. I could have given about 40 but I will save some for another post. There are so many lovely and creative people in my world of food and women’s health that it is truly what keeps me inspired in what I do daily. All these recipes are very easy and ready for you to make in a pinch. I am all about easy, delicious and time saving. So here you go:

The Urban Poser’s Grain Free Black Sesame Cake with Raspberry Glaze

PaleOMG’s Strawberry Raspberry Milkshake Fudge Hearts

Paleo Cupboard’s Salted Caramel and Chocolate Dipped Macaroons

Spunky Coconut’s Strawberry White Chocolate Candies

Against All Grain’s Grain Free Chocolate Cupcakes

Elana’s Pantry’s Selection of Valentine’s Day recipes

Detoxinista’s Paleo and Vegan Chocolate Chip Cookies

Cook Republic’s Healthy Valentine Smoothie

Nom Nom Paleo’s Mexican Chocolate Pots de Crème

Melissa Joulwan’s Caramelized Coconut Chips

I wish you a very happy Valentine’s Day. Please be sure and share any photos or your own recipe ideas with me here. I love to see and share other’s recipes. Sharing the love is what it is all about! Have a great week!

Phat Fudge, Bulletproof on Steroids!

Author: Tina Turbin

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Description

With Valentine’s day in the air and Phat Fudge on my mind, I decided to play in my kitchen and come up with a BOOSTER Phat Fudge that can be enjoyed as a fudge or one you can drop it right into your coffee and blender, and Voilà! You got it – a Phat Fudge Bulletproof on Steroids.

Ingredients

1 cup tahini
1 cup Bulletproof Brain Octane or Bulletproof XCT oil
1 cup coconut butter
1/3 cup cacao
1 tablespoon turmeric
1 tablespoon cinnamon
½ tablespoon maca
1 teaspoon vanilla (no alcohol) or Bulletproof ground Vanilla beans
1 tablespoon Vital Proteins grass-fed collagen peptides (I often add more, 3 tablespoons)
OPTIONAL: 1 tablespoon fresh coffee grounds

Instructions

Over low heat, place in your saucepan the oil, coconut butter, and tahini whisking constantly.
Stir in cacao, turmeric, cinnamon, maca, vanilla, and collagen peptides until smooth.
Turn off heat.
Place all this in your blender or Vitamixer.
Blend all ingredients together well.
Add the optional coffee grounds and blend until incorporated.
Pour into silicone trays, with shapes of your own choice.
Freeze for 2 hours or until completely set.
Pop them out of the trays and store some and eat some.
Enjoy!

Notes

Pop them in your coffee in the morning for an adapted BulletProof.

You may substitute MCT oil or more coconut oil for the XCT or Brain Octane, or ghee like Mary does.

You may store these in your refrigerator or freezer.

Adapted from Mary, The Paleo Chef.

The post Phat Fudge, Bulletproof on Steroids! first appeared on Paleomazing.