Paleo Caramel Macchiato

Well I kind of feel like a genius. This caramel macchiato is delicious, easy, and caffeinated. The caramel sauce is so easy and so delicious. Be careful with this thing, it's addictive.  

For the "latte:"
1/2 cup of coconut milk
1/2 tsp of vanilla 
1 tsp of coconut sugar 
Some strong coffee

Whisk everything but the coffee in a glass. Fill with ice and add strong coffee on top, then top with about 2 Tbs of caramel sauce (or however much you want, depending on your sweet tooth).

For the caramel sauce: 

1/2 cup coconut sugar 

2 Tbsp water 

1/2 cup coconut milk 

2 Tbsp grass fed butter

2 Tbsp coconut flour

pinch of salt

Mix coconut sugar and water in saucepan and bring to a boil. Add other ingredients, consistently stirrring while boiling for 10 minutes. Remove from heat and let cool. (Makes about a cup.) I put the caramel in a ziplock bag and cut a hole in the corner so I could drizzle it easier.

Roasted Garlic, Pumpkin, Leek Soup

This recipe does not have to be as time consuming for you as it was for me. I had two sugar pie pumpkins that I needed to use, so I roasted them for this recipe.

Just slice in half, scrape out the seeds, and roast face down on a coconut oil greased cookie sheet for 35 minutes at 400 degrees. 

For the soup, you will need:

2 cups of pumpkin purée 

1 head of garlic 

2 stalks leek 

2 cups of chicken broth (I used homemade bone broth)

1/2 cup of coconut milk (or heavy cream if you are ok with dairy)

1/2 tsp cayenne pepper (optional)

1/2 tsp ginger (optional)
2 Tbsp grass fed butter (optional, but recommended)

Start by roasting the garlic (cut off the top, peel away the outside and drizzle coconut oil on top. Roast at 350 for 35 minutes. You can do this along with your pumpkins if you choose to roast your own). 

Chop off the dark green part of the leek, slice in half lengthwise and wash off ALL that dirt. Roughly chop. 

In a pot, stir fry the leeks with some coconut oil for about 5 minutes. 

Reduce the heat to medium and add in the puréed pumpkin, roasted garlic, and 1 cup of broth. Mix until smooth using an immersion blender. (Unfortunately I don't have one, so I used a regular blender).

Add in the rest of the broth, the butter, and the milk until you reach a consistency that you like. Season with cayenne pepper, ginger, salt, and pepper. Top with BACON :)

The next morning, I had this for breakfast (too bad I had already eaten all my bacon...) but added in more amazing bone broth. 

Quick idea

Save the trimmings from your veggies to make juice. I save anything leafy that I don't want to cook, like the greens from beets or carrots, celery leaves, raddish greens, leftover lettuce/salad that isn't really worth saving, etc. to make one big juice out of. Nothing goes to waste.

Iced Chai Latte

I never need to go to Starbucks again. This turned out even better than I thought it would! Here's how.

Steep 2 chai tea bags in a small amount of water (about half a cup) in a glass. You want it to be double strength because you will be adding coconut milk and ice. 

Once steeped, remove the tea bags and stir in a 1-2 tablespoons of honey (depending on your sweet tooth), a teaspoon of cinnamon, and a teaspoon of pumpkin pie spice. Add about half a cup of chilled coconut milk, and then fill to the top with ice. Sprinkle cinnamon on top. YUM. 

Zucchini fries with 2 second "Ranch"

Hi guys! These fries were a little more involved than I wanted because I felt super lazy, but they were worth it in the end! Here's how.

1 large zucchini 

2 eggs whisked 

2 cups almond flour 

As much garlic as you want 

A little coconut oil for greasing the pan

Slice the zucchini into fry shapes, dip them into the eggs and then let the extra egg drop off. Roll them around in the almond flour and garlic and place on a coconut-oil-greased-cookie sheet. Bake at 400 degrees for about 30-45 minutes, until crispy. 

Dip:

1 cup of paleo mayo 

1 tbsp of crushed garlic 

1 tbsp coconut milk 

1 tbsp lemon juice 

1 tbsp chives 

1 tsp dill 

Salt to taste

Mix all ingredients together. Simple!

Mini egg cupcakes/quiches/whatever you want to call them

8 eggs

1 zucchini, shredded

3 handfulls of spinach, roughly chopped

1 tomato, sliced

1/2 acovado, sliced in smal chunks

1 cup of yellow onion, chopped

2 cloves of garlic, finely chopped

Sautee onions and garlic over the stove (feel free to add salt and pepper), whip eggs, add in the spinach and zucchini. Once the onions are clear, remove mixture from the stove and stir in with the eggs. Pour into a muffin pan, top each muffin with a tomato slice and bake on 350 until eggs are fluffy (about 20 minutes). Remove from oven and top with avocado. Feel free to add in any meat! Unfortunately I didn't have any in my fridge, but next time I'm adding grass-fed beef. 

Avocado Tuna Salad

2 cans of tuna

1 avocado

1/2 red onion

2 boiled eggs

1/4 cup slivered almonds

3 Tbsp olive oil

2 tsp garlic powder

Several sprigs of parsley, chopped

Pinch of cayenne pepper

Salt and pepper to taste

Several leaves of butter lettuce.

Mash the avocado and mix with lime juice, garlic, salt and pepper. Add in onions and olive oil. Stir in all other ingredients except for the eggs. Slice eggs into spall cubes and stir in. Chill in the fridge for an hour before serving (you don't have to but I prefer it chilled).