Creamy Maple Dijon Chicken with Bacon

Original recipes found here

•  
• 4 slices of thick bacon
• 1.5 lbs chicken breast cut into cite size pieces
• 1 TBSP olive oil
• 1 cup sliced leeks
• 12 oz sliced mushrooms
• 14 oz can coconut milk
• 1 TBSP maple syrup
• 3 TBSP dijon mustard
• 1/2 tsp salt

1. Begin by heating a large skillet to medium high heat. Add bacon once hot, and cook to desired crispiness. I do about 4-5 mins per side. Remove bacon from heat and reserve 1 tbsp of bacon grease.
2. Bring skillet back to your burner, add chicken to the pan. Cook until no longer pink. Remove chicken from pan, but keep pan hot.
3. Add olive oil to the pan if it's dry, and then toss in mushrooms and leeks. Saute for 5-6 minutes, or until mushrooms are fragrant and leeks are softened.
4. Crumble bacon into small pieces and return to the pan with mushrooms. Add chicken and coconut milk, stir to combine.
5. In a small bowl, whisk together dijon and maple syrup. Pour mixture into the pan and continue to whisk until well combined.
6. Simmer for 8-10 minutes. Serve over zoodles, spaghetti squash, or brown rice.

Apple Crisp

Apple filling:
3 cups of chopped apple
1/3 cup brown sugar
1 tsp cinnamon

Topping:
1 cup oat flour
1/2-3/4 cup chopped toasted pecans
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 cup melted butter (or butter substitute; we use Earth Balance)

-Mix apple filling ingredients in a bowl, then dump into a sprayed 8x8 pan
-Combine topping ingredients into the same bowl the apple filling was in (it gets all the leftover yumminess that may have been left!), and mix until well combined.
-Bake at 400* for 35-40 minutes (or more if the topping hasn't browned)
-Cool for 10 minutes before eating

Streusel Coffee Cake

Cake Batter:
1 1/2 cups flour
3/4 cup sugar
2 tsp baking powder
3/4 tsp salt
1/4 cup shortening
3/4 cup milk
1 egg

Streusel:
1/2 cup brown sugar
2 tsp cinnamon
1/2 c finely chopped walnuts
2 TBSP melted butter
-Mix well

-Preheat oven to 375*
-Grease square 9" pan
-Blend all cake ingredients, and spread half of the batter into the greased pan.
-Sprinkle half of streusel topping on batter, pour remaining batter on top, and then finally sprinkle remaining streusel on top.
-Bake for 30-35 minutes.

Paleo Toasted Coconut Sweet Bread with Lime Glaze

Original recipe found here

Bread:

1/2 cup coconut flour
1/4 cup almond flour/tigernut flour
1/2 cup shredded coconut
1/2 cup granulated sweetener (I used coconut sugar)
1/2 tsp baking soda
1/4 tsp salt
3 eggs
3/4 cup full fat canned coconut milk
1 1/2 tsp coconut extract
1/2 tsp apple cider vinegar

Glaze:

1/2 cup powdered sugar

1 tsp lime zest

2-3 TBSP fresh lime juice

1/3 cup toasted coconut

Directions:

Preheat oven to 350*. Combine all the ingredients in a large mixing bowl and stir until well combined and smooth. Pour the batter into a greased bread pan. Bake at 350 for 45 minutes, or until baked all the way through. Let bread cool in pan for 10 minutes, loosen the edges with a spatula, and then carefully place on cooling rack. Pour lime glaze over top on the loaf, allowing it to drip down the sides (I put a piece of parchment/wax paper/foil underneath the cooling rack to catch any drippings). Immediately sprinkle toasted coconut over the top. Let glaze harden and then eat the entire loaf in one sitting. ;)

Soft Peanut Butter Cookies

Original recipe found here

1 cup creamy peanut butter

1 cup packed brown sugar

1 cup white sugar

1 cup butter, softened

2 eggs

1 tsp  baking soda

1 tsp  baking powder

1 tsp  vanilla extract

2 ½ cups  flour

• 
  

• -Cream butter, peanut butter and both sugars together.
  -Add eggs, one at a time, beating well.
  -Add baking soda, powder and vanilla.
  -Stir in flour.
  -Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
  -Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!

Bacon and Brussels Sprouts Soup

Original recipe found here

Ingredients

• 3 slices smoked bacon
• 1/2 onion small/medium
• 9 oz potatoes
• 9 oz Brussels sprouts
• 1 1/2 cups chicken or vegetable stock, possibly a little more
• salt and pepper to taste

To top

• 4 slices smoked bacon bacon, in small slices

Instructions

1. Cut the bacon into slices and put into a pan over a medium heat. Dice the onion and once the fat starts to render from the bacon, add the onion to the pan. Cook, stirring regularly for 2-3 minutes.
2. Meanwhile peel the potatoes and dice. Take the outer layer and ends off the Brussel sprouts and cut in half. Add both to the pan, stir, then cover and reduce heat slightly.
3. Allow the vegetables to sweat for around 10 minutes until the potato is tender to a knifepoint, stirring occasionally. Don't worry if things stick to the bottom of the pan and color a bit, it all adds to the flavor, just don't let them burn.
4. Add the stock, and some salt and pepper to taste to the pan (bear in mind you have bacon in there so you won't need much salt). Cover and bring to a boil then simmer for around 10 minutes.
5. Meanwhile, put the bacon for the topping in a small skillet/frying pan and cook over a medium heat. Continue to cook until crispy, stirring now and then.
6. Remove the soup pan from the heat and puree the soup in a blender/with an immersion blender.
7. Serve the soup with the crispy bacon on top.

Chocolate Crinkle Cookies

1 cup cocoa powder

2 cups white sugar

1/2 cup vegetable oil

4 eggs

2 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup powdered sugar

1) Combine all ingredients well, except powdered sugar. 

2) Cover dough and chill for 2-3 hours (or overnight)

3) Preheat oven to 350*

4) Use medium cookie scoop and drop dough into your hand. Roll into a smooth ball. Coat each bag in powdered sugar before placing on lined cookie sheet.

5) Bake for 10-12 minutes. Let stand on cookie sheet for a couple minutes before transferring them to wire racks to cool.


1 1/2 recipe:
1 1/2 cups cocoa powder
3 cups white sugar
3/4 cup vegetable oil
6 eggs
3 tsp vanilla
3 cups flour
3 tsp baking powder
3/4 tsp salt

1 cup powdered sugar

--yields 30 large cookies (large cookie scoop--3 TBSP)