Pecan Crust Fruit Tarts

These tarts make a wonderful summery dessert and are fabulous as a dish at a party... for those of you at our Anniversary party these are what I brought. So good you almost forget there's nothing bad for you in them...

Pecan Crust Fruit Tarts

Ingredients: (custard)

1 3/4 Cup Unsweetened Plain Almond Milk (divided)

1/4 Cup Pure Organic Maple Syrup

3 Tbs Arrowroot Flour

3 Cage Free Organic Egg Yokes, Beaten

Instructions: (custard)

Pour 1 1/2 Cups of your almond milk into a saucepan (leaving 1/4 set to the side). Add your maple syrup to your almond milk and on medium low heat slowly warm your milk until almost boiling. 

While your almond milk is warming take your reserved 1/4 cup almond milk and stir in your arrowroot flour until dissolved.

Once your almond milk in the saucepan is nearly boiling stir in your reserved arrowroot flour/almond milk mixture.

Stirring constantly until thickened and mixture comes to a slow boil your custard will be forming. This takes a LONG time so be patient and don't jack up the heat, although tempting. Remember to keep stirring.

Now slightly beat your eggs. Once your eggs are beaten temper them with your hot custard before adding them to the saucepan. I took around 4 Tbs full of custard and added it to the eggs to be on the safe side. Now that your eggs are tempered time to combine them to your almond milk entirely.

Continue cooking for another few minutes. Pour your custard into a bowl and allow to fully cool before refrigerating. Lay plastic wrap over the top to avoid a skim layer on the top.

(recipe adapted from paleolowcarbdiet.com)

Ingredients: (crust)

1 1/2 Cups Pecans

1 Organic Free Range Egg

1 Tbs Coconut Flour

1/8 tsp Sea Salt

Instructions: (crust)

Place your pecans into a high speed blender or food processor and pulse into the texture of coarse gravel.

Next pulse in your egg, flour and salt.

Grease either a mini muffin tin or a regular muffin tin so that your crust does not stick.

Bake at 350 for around 10 to 15 minutes.

(recipe from Key Ingredient)

Top with fruit of choice!

Coconut Macaroons

These macaroons were super tasty and effortless to whip together. I only warn you that they didn't keep very well.... so enjoy them right away. (When I make them again I will be sure to half the recipe as well, since I was the only one partaking in them at our house).

Coconut Macaroons

Ingredients:
2 Large Egg Whites (organic Cage Free)
1/4 Cup Raw Honey
1/4 tsp Sea Salt
2 1/2 Cups Organic Unsweetened Coconut Flakes

1. In a medium bowl, whisk together egg whites and honey with a fork
2. Briefly whisk in salt, then stir in coconut flakes
3. Place bowl in fridge to chill for ½ hour
4. Fill a 2 tablespoon scoop with batter, so it’s heaping full
5. Using your hand, firmly pack batter into scoop so it is level
6. Release batter onto a parchment paper lined baking sheet
7. Bake at 350° for 10-12 minutes, until macaroons are golden brown
8. Cool for 1 hour and serve

 http://www.elanaspantry.com/paleo-coconut-macaroons/

Crock Pot Tex Mex Chicken Lettuce Wraps

What I love most about this recipe courtesy of Eat, Live Run is how simple and fast it was to throw together. It's great as a Sunday Cook off meal to prepare for the work week ahead. All you have to do is throw your ingredients into the crock pot and go about your day. Four or Five hours later you have a fabulous meal...

Ingredients:

1 1/2 Lbs boneless Skinless Organic Antibiotic Free Chicken Breasts

1 1/2 Tbs Home made Taco Seasoning

1 Jalapeno, seeded and sliced

1 16 oz Jar Paleo Friendly Salsa (be sure to check ingredients for sugar on this one)

1 yellow onion, diced

Salt as needed

Organic Romaine Lettuce leaves for wrapping

Avocado optional

Extra Salsa optional

Instructions:

Sprinkle your taco seasoning all over your chicken breasts, making sure to cover both sides.

Place at the bottom of your slow cooker.

Scatter your diced onion and jalapeno over your chicken, and pour your salsa on top.

Cook on low for 4-5 hours until your chicken is easily shreddable.

Serve on top of lettuce leaves with sliced avocado and extra salsa for a fast and easy lunch or dinner. (P.S. made great leftovers for the week)

Summer Chicken Salad

For those of you not familiar with Kyle's cooking video I thought I would share his chicken salad recipe via our blog... now that summer is kinda here it's time for a refreshing summer chicken salad.

Ingredients:

2 Bone in Organic Antibiotic Free Chicken Breasts, 3 Drumsticks

2 Cups Organic Red Grapes

1 1/4 Cup Organic Broccoli

1/2 Cup Green Onion (chopped)

1/4 Cup Walnut pieces

Mayo (as much or as little as you desire)

Garlic Powder (to taste)

Salt & Pepper (to taste)

Organic Romaine Leaves

Instructions:

Boil your bone in chicken until cooked fully and easily shreddable.

Once your chicken is shredded add all of your ingredients to a large mixing bowl and stir well.

Take your large romaine leaves and scoop your chicken salad on top. 

Roll it up and enjoy!

Pairs nicely with the strawberry salad posted earlier.

Roasted Red Pepper Walnut Dip

The following recipe I found and thought would make for a nice summer party dip... (recipe courtesy of cupcakesomgblogspot)

Ingredients:

1 Cup Walnuts

1/2 Jar Roasted Red Peppers

2 Tbs Olive Oil

1 Tbs Chives

1 Garlic Clove

Salt & Pepper To Taste

Instructions:

Add your walnuts to a food processor and blend until fine crumb like consistency.

Next add your remaining ingredients and pulse until creamy.

Serve with sliced veggies for a quick and easy party dip.

Greek Stuffed Peppers

Courtesy of Forks Over Knives... with a slight modification I was able to make this recipe paleo. 

Ingredients:

5 Organic Bell Peppers

1 Large Onion, diced

3 Small Organic Zucchini, diced

3 Organic Carrots, diced

1 Cup Vegetable/Chicken Broth

3 Cups Cauliflower Rice

5 Tbs Tomato Paste

3/4 Cup Parsley, chopped (fresh or dried)

3/4 Cup Dill, chopped (fresh or dried)

1 Lemon, juiced

1/4 tsp Pepper

1/2 tsp Sea Salt

Paleo Marinara Sauce (optional)

Instructions:

Preheat your oven to 350 degrees.

Cut your peppers and remove the seeds for stuffing.

Place peppers in an oven safe dish and cook upright for 30 minutes.

In a large pan saute your onions, zucchini, and carrots in your broth for 5-6 minutes.

Stir in your rice and tomato paste coating thoroughly.

Next add your parsley, dill, lemon juice, pepper and salt.

Once peppers are ready simply stuff with your veggies and cook for an additional 30-40 minutes.

Serve with marinara sauce or eat alone.

Strawberry Walnut Grilled Chicken Salad Topped With Strawberry Balsamic Vinaigrette

Tired of the same old same old balsamic and olive oil? Looking to top a fresh fruit summery salad? Of course you are... summer is finally here and what better way to kick start it than with a refreshing, light and delicious summer salad.

Ingredients (dressing recipe from Paleodietlifestyle.com)

1 Cup Fresh Organic Strawberries

1/4 Cup Balsamic Vinegar

1/4 Cup EVOO

1 Tbs Dijon Mustard

1 Clove of Garlic, minced

1/4 tsp Salt

1/4 tsp Pepper

Ingredients (salad)

Organic/Anti Biotic Free Chicken Breast(grilled/sliced)

Organic Spring Mix/Baby Spinach mixed

Chopped Walnuts

Fresh Organic Strawberries

Unsweetened Coconut Flakes

Sliced Red Onion

Ground Black Pepper

Instructions: (dressing)

Preheat oven to 425.

Rinse your strawberries and cut off the stems. Line a baking sheet with tin foil, folding the edges up to prevent juices from escaping. Place your strawberries in the oven for 15-20 minutes.

Once your strawberries have cooked add all of you ingredients to a blender. (Be sure to include the strawberry juices that may have escaped during the cooking process). Blend until smooth. Serve cold and keep refrigerated. 

Instructions: (salad)

Butterfly your chicken breast and pound with a meat tenderizer so that it cooks evenly. Season your chicken with salt and pepper and place on either a grill or grill pan and cook thoroughly.

Combine all of your salad ingredients into a large salad bowl adding as much or as little of the listed ingredients as desired.

Serve with your hot grilled chicken sliced on top and pair with your strawberry balsamic vinaigrette for a great summer salad.