Cranberry Sage Turkey Meatballs

A perfect appetizer for holiday gatherings, potlucks or any other get-together, Cranberry Sage Turkey Meatballs are a great make ahead dish. I usually keep a batch in my freezer and simply pop them in my toaster over for a few minutes.

This year, my daughter Lilah is on a nontraditional preschool schedule. She goes to school from 12:30 pm to 3:30 pm. This means that lunch has to be served at 11:30 am,  only 2 hours after she finishes breakfast. I’ve been having a hard time trying to incorporate an early lunch making time in my morning routine, so we have been surviving with salads, frozen homemade chicken nuggets, cucumber roast beef sandwiches and anything that I can put together in 15 minutes or less. These Cranberry Sage Turkey Meatballs have added some variety and the girls just love them.

I recommend you use fresh ground turkey instead of previously frozen because it is much easier to work with. Previously frozen turkey can be watery, mushy and hard to roll into balls, but you can try wrapping the turkey with a kitchen towel and squeezing some of the moisture out. The glaze is optional, as the meatballs themselves are flavorful enough to eat as it.

You can also omit the dry cranberries and replace the glaze with a cranberry sauce.

Ingredients:

1 pound of ground turkey
½ cup of dry cranberries
1 tablespoon of fresh chopped sage
¼ cup of pine nuts (optional)
½ tsp of red pepper flakes (optional)
1 tsp of dry thyme
salt to taste
¼ cup arrowroot powder (optional)

Ingredients for the optional glaze:

1/4 cup maple syrup
1/4 cup of coconut aminos
1/4 teaspoon lemon zest
1 tsp of arrowroot powder

Preparation:

• Preheat oven to 425 degrees Fahrenheit.
• In a medium bowl combine all the ingredients for the meatballs except for the arrowroot powder.
• Roll the mixture into 1 1/2 inch balls.
• If the turkey is too sticky or hard to roll, dust your hands and rolling surface with arrowroot powder.
• Place the turkey balls in a greased or parchment paper lined cookie sheet.
• Bake for 15 minutes or until fully cooked (cut a turkey ball in half to make sure they are no longer pink in the inside).
• While the turkey balls are baking combine all the ingredients for the glaze un a small saucepan.
• Bring to a boil, reduce heat and cook uncovered until the sauce has thicken into a gravy-like consistency.
• Remove the turkey meatballs from the oven, brush lightly with the glaze and serve.

Cranberry Sage Turkey Meatballs

Recipe Type: Appetizer

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 10

Ingredients

• 1 pound of ground turkey
• ½ cup of dry cranberries
• 1 tablespoon of fresh chopped sage
• ¼ cup of pine nuts (optional)
• ½ tsp of red pepper flakes (optional)
• 1 tsp of dry thyme
• salt to taste
• ¼ cup arrowroot powder (optional)
• Ingredients for the optional glaze:
• 1/4 cup maple syrup
• 1/4 cup of coconut aminos
• 1/4 teaspoon lemon zest
• 1 tsp of arrowroot powder

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. In a medium bowl combine all the ingredients for the meatballs except for the arrowroot powder.
3. Roll the mixture into 1 1/2 inch balls.
4. If the turkey is too sticky or hard to roll, dust your hands and rolling surface with arrowroot powder.
5. Place the turkey balls in a greased or parchment paper lined cookie sheet.
6. Bake for 15 minutes or until fully cooked (cut a turkey ball in half to make sure they are no longer pink in the inside).
7. While the turkey balls are baking combine all the ingredients for the glaze un a small saucepan.
8. Bring to a boil, reduce heat and cook uncovered until the sauce has thicken into a gravy-like consistency.
9. Remove the turkey meatballs from the oven, brush lightly with the glaze and serve.

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Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Paleo Nutmeal (oatmeal)(nut-free option)

My grain-free, protein rich version of a traditional comforting breakfast: Paleo Nutmeal

Oatmeal brings me tons of childhood memories. Growing up I was an extremely picky eater, there were about 5 things I could tolerate, but they needed to be spaced out with at least a week in between. Needless to say, meal times were always a torture. There were only three things that I looked forward to regularly: macaroni and cheese, flan, and oatmeal. Since then oatmeal has been sort of a comfort food for me and somehow my oldest daughter now feels the same way about it. Luckily for me, she eats most anything I put on her plate, but Paleo Nutmeal is something she always looks forward to.

If you don’t like cashews or you do not want to use a blender you can replace the cashews, water and dates for 1 1/4 cup of sweetened almond milk, Here is my recipe for it.

For a NUT-FREE version replace the cashew nuts and water for 1 1/4 cup of coconut milk.

For other sweet breakfast treats try my banana scramble, cream of chocolate or crispy paleo waffles

Ingredients:

1 large egg

1 tbsp of coconut flour

1 tbsp of  coconut oil

1 cup of water

1/4 cup of cashew or macadamia nuts

3-4 pitted dates or sweetener or choice

1/4 tsp of vanilla extract

a pinch of salt

1 tbsp of hemp seeds (optional)

Optional toppings: raisins, cinnamon, shredded coconut, lucuma powder, sliced bananas, chopped nuts, berries

 

Preparation:

• Using a blender combine all the ingredients together, except the hemp seeds.Blend until the nuts are finely ground.
• Pour the mixture in small saucepan and cook over medium heat, stirring occasionally to prevent it from sticking to the bottom of the pan.
• When most of the  liquid is absorbed, remove from heat, mix in the hemp seeds and desired toppings, and serve. You may add more water or almond milk if the consistency is too dry.

Paleo Nutmeal (oatmeal)

Recipe Type: Breakfast

Cuisine: Paleo

Author: Edible Harmony

Prep time: 3 mins

Cook time: 5 mins

Total time: 8 mins

Serves: 1

Ingredients

• Ingredients:
• 1 large egg
• 1 tbsp of coconut flour
• 1 tbsp of coconut oil
• 1 cup of water
• 1/4 cup of cashew nuts
• 3-4 pitted dates or sweetener or choice
• 1/4 tsp of vanilla extract
• a pinch of salt
• 1 tbsp of hemp seeds (optional)
• Optional toppings: raisins, cinnamon, shredded coconut, lucuma powder, sliced bananas, chopped nuts, berries

Instructions

1. Using a blender combine all the ingredients together, except the hemp seeds. Blend until the nuts are finely ground.
2. Pour the mixture in small saucepan over medium heat, stirring occasionally to prevent it from sticking at the bottom of the pan.
3. When most of the liquid is absorbed, remove from heat, mix in the hemp seeds and desired toppings, and serve. You may add more water or almond meal if the consistency is too dry.

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Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

No-Bake Paleo Almond Joy

Here we have a healthier version of a traditional chocolate bar. These guilt-free paleo almond joy bars are much more tasty than the store-bought ones. You can sweeten them with honey, raw honey, or maple syrup. I like the flavor of maple syrup much better, but if you use raw honey they are a little bit easier to work with and less crumbly.

For the chocolate shell you have several options, you can follow the recipe below using tempered cacao paste or any unsweetened chocolate bar (preferably soy-free), you can make my raw chocolate recipe or you can just melt Enjoy Life Chocolate chips or your favorite sweetened chocolate bar.

For other chocolate treats try my Paleo S’mores, raspberry fudge, chocolate chip cookies or avocado chocolate pudding

 

Ingredients for the Filling:

1 cup of  unsweetened shredded coconut

¼ cup of maple syrup or raw honey

3 tbsp of softened coconut oil

¼ tsp of almond extract

pinch of sea salt

8 -10 almonds

 

Ingredients for the Chocolate

3 tbsp of coconut oil

1/3 cup of tempered cacao paste or unsweetened chocolate

3 tbsp of raw cacao powder or unsweetened cocoa powder (optional for a stronger dark chocolate taste)

¼ cup of maple syrup

 

Preparation:

•  In a medium bowl, combine the coconut, coconut oil, maple syrup, almond extract and salt until an uniform paste is formed.
• Wrap a small square container with plastic wrap and pressed the mixture into it forming a layer about ¾ inch thick.
• Press the almonds on top of the mixture, evenly distributed.
• Freeze for 20-30 minutes and cut the coconut  filling into desired shape.
• Return filling to the freezer.
• Meanwhile in a small saucepan, gently melt all the ingredients for the chocolate shell and allow to cool off until the mixtures thickens to a heavy syrup consistency.
• Dip the coconut bars into the chocolate and freeze until the chocolate is hard.
• If necessary coat in chocolate one more time.
• Transfer and store in the refrigerator

WARNING! Keep away from sneaky children, they may hide in a corner with a tray full of theses

Paleo “Rice” Pudding (Raw)

A small confession: there is no rice in this Paleo “Rice” Pudding. There is no condensed milk or dairy at all. Yet, this  healthy treat is really worth trying.

Growing up in a Latin American country, I really long for the creamy, “custardy”, dairy-filled and rich desserts… Flan… Tres Leches…Puddings…Mmmm, I have a lot of experimenting to do in my kitchen.

Rice pudding has been on my mind for a while and I couldn’t figure out how to make it work with out the rice. I usually use grated cauliflower as my rice substitute, but cauliflower with milk and honey may not do the trick, so I used white chia seeds instead. You can use the regular black ones and the taste wouldn’t really change. I made a creamy dairy substitute using cashews and water and I sweetened it with dates, but you could use raw honey or your sweetener of choice.

For other dessert recipes try my pumpkin custard, baked apples, salted caramel dip, or honey lemon curd

Ingredients:
2 cups of water
 1 1/4  cups of cashews
Pitted dates or raw honey to taste ( I used about 6 dates)
1/2 to 1 tsp of cinnamon
1/2 tsp of vanilla
1 small piece of lemon peel (about 1/2 square inch)
3 1/2 tbsp of white chia seeds
1/4 cup of raisins

Preparation:

• Using a blender, mix the cashews, dates (or raw honey), lemon peel, and water together until cashews are liquified.
• Transfer to a bowl.
• Mix the rest of the ingredients and let the chai seeds soak for 5 to 10 minutes (for a thicker consistency add more chia seeds)
• Eat cold or warm.

Paleo “Rice” Pudding (Raw)

Recipe Type: Dessert

Cuisine: Latin Paleo

Author: Edible Harmony

Ingredients

• 2 cups of water
• 1 1/4 cups of cashews
• Pitted dates or raw honey to taste ( I used about 6 dates)
• 1 tsp of cinnamon
• 1/2 tsp of vanilla
• 1 small piece of lemon peel (about 1/2 square inch)
• 3 1/2 tbsp of white chia seeds
• 1/4 cup of raisins

Instructions

1. Using a blender, mix the cashews, dates (or raw honey), lemon peel, and water together until cashews are liquified.
2. Transfer to a bowl.
3. Mix the rest of the ingredients and let the chai seeds soak for 5 to 10 minutes (for a thicker consistency add more chia seeds)
4. Eat cold or warm.

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Celery Root Puree

 

I made this celery root puree for a small gathering I hosted a couple of weeks ago and it was a total success. I made a double batch of this for our party of 8 and it was the first dish to disappear. It was delicious, but maybe it became so popular that night, because of the conversation it ignited about its aphrodisiac and stamina building properties.

Celery root is a very neglected and underestimated vegetable. I personally know very few people who have actually tried it in spite of it being available at most supermarkets in my area. I know it is ugly, bulky, wrinkly and a little unappealing, but it is quickly becoming one of my favorite root vegetables and a great substitute for potatoes in many dishes.

Celery root, also known as “celeriac” is rich in vitamin A, B6, C, K and E, carotene riboflavin, calcium, magnesium, phosphorus, an excellent source of potassium and dietary fiber. It is mostly known as a natural aphrodisiac, but it is also recommended to people who suffer from various digestive problems, including ulcers, gastritis, indigestion, etc.

You can use celery root to replace the cauliflower in my shepherds pie, no-potato salad  or make fries with them.

Ingredients:

1 medium celery root
½ head of cauliflower
2 tbsp of  ghee, grass-fed butter or 1 tbsp of olive oil
1 fresh garlic clove or 4 roasted ones
salt and pepper to taste

Preparation:

• Peel the celery root and cut into large cubes
• Cut the cauliflower into florets
• Steam or boil the celery root and cauliflower until very tender.
• Drain and transfer to a food processor or high power blender
• Add the garlic, salt, and pepper and puree. If you don’t have a food processor you can use an immersion blender or if all the ingredients are very tender you can use a potato masher but the puree might be a little “stringy”
• Serve and enjoy

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Celery Root Puree

Recipe Type: Sides

Cuisine: Paleo/ Primal/ Gluten-free

Author: Edible Harmony

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 4-6

Ingredients

• 1 medium celery root
• ½ head of cauliflower
• 2 tbsp of ghee, grass-fed butter or 1 tbsp of olive oil
• 1 fresh garlic clove or 4 roasted ones
• salt and pepper to taste

Instructions

1. Peel the celery root and cut into large cubes
2. Cut the cauliflower into florets
3. Steam or boil the celery root and cauliflower until very tender.
4. Drain and transfer to a food processor or high power blender
5. Add the garlic, salt, and pepper and puree. If you don’t have a food processor you can use an immersion blender or if all the ingredients are very tender you can use a potato masher but the puree might be a little “stringy”
6. Serve and enjoy

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Chocolate Mint Ice Cream Pie (grain-free and dairy-free)

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I am finally back from my Hawaiian vacation and I am so excited to get back in my kitchen and my routine. Instead of bringing back island-inspired recipes I am starting with this Chocolate Mint Ice Cream Pie, hoping that it makes it in time for Saint Patrick’s days. I do have a few Hawaii-inspired recipes in mind and in the next few days I am going to be experimenting with them. What is your favorite Hawaiian/tropical dish?

A few ingredients on the list are optional. The spinach gives it a darker green color without really changing the taste, the avocado makes it creamier, and the peppermint extract gives it a stronger mint taste, but you can omit any of these ingredients and the recipe will still work. You can either make your own chocolate chips or buy a good quality kind. I like Enjoy Life chocolate chips because they are dairy-free and soy-free (See link at the bottom of the recipe)

If you are looking for a nut-free crust use the crust I used for my pumping cheese cake and add cacao powder to it. For other dessert ideas try my strawberry rhubarb pie, chocolate chip cookies or apple-fig crumble

Ingredients For The Crust:

2 ½ cups of almond flour

1/2  cup of unsweetened cacao powder

¼ cup of coconut oil

¼ cup of coconut flour

¼ cup of honey

1 egg

½ tsp of baking soda

 

Ingredients For The Ice Cream:

28 ounces of full fat canned or homemade coconut milk

1 cup of loosely packed fresh mint leaves

½ cup of mashed avocado

1 cup of Enjoy life chocolate chips or homemade chocolate chips (See recipe below)

Sweetener to taste (I used ¼ cup of raw honey and 20 drops of liquid stevia

Optional ingredients: 1 cup of loosely packed spinach leaves (for a greener color), ½ tsp of peppermint extract (for a stronger mint taste)

Preparation:

• Preheat oven to 350 degrees Fahrenheit.
• Using a food processor combine all the ingredients for the crust and run until fine crumbs are formed.
• Pressing the dough down with your fingers, line the inside of a pie crust.
• Bake for 15 minutes, allow to cool down and refrigerate.
• Using a blender combine all the ingredients for the ice cream together, except the chocolate chips.
• Put the mixture in an ice cream maker and follow the manufacturer’s instructions.
• When the ice cream is done add ¾ cups chocolate chips and run the ice cream machine for one more minute to mix in the chips.
• Pour the ice cream inside the cold pie crust and using a spatula or the back of a spoon press it down into the mold and flatten the top.
• Melt the remaining chocolate chips and  pour over the ice cream pie to decorate (optional).
• Freeze the pie for at least an hour before serving, depending on your freezer temperature you may have to let the pie thaw 5-10 minutes before cutting

Optional Homemade chocolate chips

½ cup of coconut oil

¼ cup of cacao butter

1/3 cup of unsweetened cocoa powder or raw cacao powder

Sweetener to taste ( I used 2 tbsp of raw honey and  5 drops of liquid stevia)

 

Preparation:

• Gently melt all the ingredients together.
• Pour the fixture over a parchment paper lined plate.
• Freeze until the chocolate is hard and cut into small cubes.

Grain-Free Hamantaschen

 

If you can’t pronounce it, don’t eat it! I say that all the time when trying to explain to people why they should stay away from certain foods. I am however making an exception for these Grain-Free Hamantaschen cookies… Okay, I must confess that I have to make a lot of exceptions to this rule, being a foreigner who came to the US as an adult, I still struggle with a few words.. Rutabaga… (rü-tə-ˈbā-gə) How am I even supposed to read those characters? That doesn’t really help me! Roo-tah-ba-gah… ruh-ta-bah-ga….I give up! In Spanish each letter sounds the same no matter where you put it. In English it gets a little more complicated, how can read and read (past tense) be written the exact same way and be pronounced differently?

But why is a non-jewish Costa Rican experimenting with this recipe? Well, part of it because it was a request from a friend, and part of it because I am following my own personal challenge of always trying new foods. To make this I had to do a little bit of research to try to find out what they are and how they taste. I also tried to read a little bit about the history behind them but found a few different versions, so I am not even going to try to explain Jewish history here.

There was a little trial and error behind these cookies, my previous batch crumbled apart and looked like my 3 year old made them all by herself, but I redeemed my self with these ones. They are pretty darn good!

Ingredients:
2 cups of almond flour
1/2 cup of coconut oil
1/4 cup of honey
6 tbsp of coconut flour
1/4 tsp of fine sea salt
1 tsp of vanilla extract
1/2 cup of favorite fruit preserve ( see recipe below)

Preparation:

• Preheat oven to 300 degrees Fahrenheit.
• Combine all the ingredients together, except for the coconut flour and fruit preserve, using a food processor or immersion blender.
• Transfer the dough to a bowl and start adding the coconut flour while kneading the dough until you get a play-dough consistency.
• Put the dough between 2 pieces of parchment paper and flatten the dough with a rolling-pin.
• Make circles using a cookie cutter or the top of a glass.
• Put 1-2 tsp of the fruit preserve in the middle of each circle.
• Fold the edges of the circle to make a triangle. Use the parchment paper to help you fold them ( If the dough is too soft and “crumbly” try refrigerating it for 20 minutes).
• Bake for 12-15 minutes or until they start to turn light golden, put the oven rack 1 or 2 places below the middle, to make sure the bottom of the cookie is cooking as well.
• Allow the cookies to cool for 3-4 minutes, then carefully transfer them to a cooling rack for an additional 10 minutes.

Optional Fruit Preserve:

1/4 cup of pitted prunes
1/4 cup of dry apricots
1/4 cup of raisins
3 deglet dates
1/2 cup of orange juice

Preparation:

• Combine all ingredients in a small saucepan.
• Simmer for 15-20 minutes over medium/low heat.
• Allow for it to cool down.
• Run it through a food processor until a jam is formed

For other cookie recipes try my paleo chocolate chip cookies, grain-free gingerbread cookies or my almond thumb print cookies with honey lemon curd. I am thinking that the lemon curd would make a great filling for these grain-free hamantaschen.

Grain-Free Hamantaschen

Recipe Type: Dessert

Cuisine: Paleo

Author: Edible Harmony

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 8-10

Ingredients

• Ingredients:
• 2 cups of almond flour
• 1/2 cup of coconut oil
• 1/4 cup of honey
• 6 tbsp of coconut flour
• 1/4 tsp of fine sea salt
• 1 tsp of vanilla extract
• 1/2 cup of favorite fruit preserve ( see recipe above)

Instructions

1. Preparation:
2. Preheat oven to 300 degrees Fahrenheit.
3. Combine all the ingredients together, except for the coconut flour and fruit preserve, using a food processor or immersion blender.
4. Transfer the dough to a bowl and start adding the coconut flour while kneading the dough until you get a play-dough consistency.
5. Put the dough between 2 pieces of parchment paper and flatten the dough with a rolling-pin.
6. Make circles using a cookie cutter or the top of a glass.
7. Put 1-2 tsp of the fruit preserve in the middle of each circle.
8. Fold the edges of the circle to make a triangle ( If the dough is too soft and “crumbly” try refrigerating it for 20 minutes).
9. Bake for 12-15 minutes or until they start to turn light golden, put the oven rack 1 or 2 places below the middle, to make sure the bottom of the cookie is cooking as well.
10. Allow the cookies to cool for 3-4 minutes, then carefully transfer them to a cooling rack for an additional 10 minutes.

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Butternut Squash Mini-Pizzas

I made these Butternut Squash Mini-Pizzas for a post-Valentine day potluck that we hosted at our house last night. It was a way to celebrate Valentine’s for those of us who have small children and no baby-sitters. We just wanted to say that we did something special for Valentines, even though we had a dozen loud kids hijacking our not-so-romantic party.  I can’t complain about it, I know that they are little for such a short period of time and someday I am really going to miss this beautiful chaos.

These were enjoyed by both adults and kids and they were the first dish to disappear, followed by my dairy-free, refined sugar-free fudge. The toppings can be varied to your likings. I like the pesto/butternut squash combination and it makes it so that you don’t really need to add cheese to it, but it can be made with more traditional ingredients as well: tomato sauce, mozzarella, pepperoni, etc. If you are using meats, onions, or other veggies, cook them before adding them to the pizza because they will take longer to cook than the squash crust.

For other grain-free pizza ideas try my Portobello mini-pizzas, meatza or cauliflower pizza crust.

Ingredients:

1 medium butternut squash, choose one with a wide and long neck, as the round and bulging side is hollow and cannot be sliced into rounds

6-8 ounces of dairy-free pesto ( See recipe below)

2 sliced Roma tomatoes

4-6 ounces of cooked nitrate free sausage or grilled veggies

 

Preparation:

• Preheat oven to 425 degrees Fahrenheit.
• Peel the squash ( I use a potato peeler) and slice the top part into ¼ inch thick rounds.
• Arrange rounds on a greased or parchment paper-lined cookie sheet.
• Bake for 15 minutes.
• Spread the pesto sauce over each round.
• Add toppings and bake until squash is soft.

 

To make the pesto blend 1/2 cup of basil leaves,  1/3 cup of pine nuts
1/4, 1-2 garlic cloves
,1/4 cup of olive oil, and salt to taste until creamy.

Butternut Squash Mini-Pizzas

Recipe Type: Appetizer

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4-8

Ingredients

• 1 medium butternut squash, choose one with a wide and long neck, as the round and bulging side is hollow and cannot be sliced into rounds
• 6-8 ounces of dairy-free pesto ( See recipe below)
• 2 sliced Roma tomatoes
• 4-6 ounces of cooked nitrate free sausage or grilled veggies

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. Peel the squash ( I use a potato peeler) and slice the top part into ¼ inch thick rounds.
3. Arrange rounds on a greased or parchment paper-lined cookie sheet.
4. Bake for 15 minutes.
5. Spread the pesto sauce over each round.
6. Add toppings and bake until squash is soft.

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Grain-Free Cream of Chocolate (nut-free option)

Cream of chocolate is my perfected version of cream of wheat. This breakfast treat is the perfect combination of a warm, hearty, nutritious, filling breakfast and a sweet chocolate decadence; with a punch of proteins, healthy fats, antioxidants, and nutrients.

This treat is actually a typical late night snack at our house; my sweet-toothed husband is addicted to chocolate. He HAS to have something sweet and “chocolaty” an hour or so after dinner, we are not talking about a light snack, we are talking about a “ please make a triple batch of this and bring me a half a pound of trail mix”, because I burned that 18-ounce steak, and 3 pounds of veggies before I even put the fork down.  I am not exactly sure how he manages to eat like that and still have single digit body fat. Somebody please explain that to me?

Cream of chocolate is a variation of my breakfast porridge,  but, for this one you don’t have to soak the almonds overnight, blend them and strain them to make almond milk, you are using cashews and water instead. When making nut milks the process is basically the same for most types of nuts, but when using macadamia nuts or cashews you can skip the soaking and straining process, and the milk will still be smooth and creamy.

For other breakfast ideas try my chocolate baked pancakes, banana nut muffins or my absolute favorite, banana scramble.

Ingredients:

¼ cup of raw cashews (nut free option below)
1 cup of water
1 egg
2 tbsp of coconut oil
2 tbsp of unsweetened cacao
1 tbsp of coconut flour
Sweetener to taste ( I used 2 dates and 5 drops of liquid stevia)

Preparation:

• Put all ingredients in a blender and blend until smooth.
• Pour the mixture into a small saucepan.
• Cook over medium heat, stirring constantly until it thickens to desired texture.
• Serve and eat as is or top with coconut flakes, cacao nibs, or dairy-free, soy-free chocolate chips

For a nut free option, substitute the cashews and the water for 1 cup of your favorite milk.

Cream of Chocolate

Recipe Type: Paleo Breakfast

Author: Edible Harmony

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 1

Ingredients

• ¼ cup of raw cashews
• 1 cup of water
• 1 egg
• 2 tbsp of coconut oil
• 2 tbsp of unsweetened cacao
• 1 tbsp of coconut flour
• Sweetener to taste ( I used 2 dates and 5 drops of liquid stevia)

Instructions

1. Put all ingredients in a blender and blend until smooth.
2. Pour the mixture into a small saucepan.
3. Cook over medium heat, stirring constantly, until it thickens to desired texture.
4. Serve and eat as is or top with coconut flakes, cacao nibs, chopped nuts or dairy-free, soy-free chocolate chips

Notes

For a nut free option, substitute the cashews and the water for 1 cup of your favorite milk.

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Breakfast Stuffed Acorn Squash

The breakfast stuffed acorn squash is a meal on its own, which can be enjoyed at breakfast, brunch, lunch, or dinner. They are the perfect choice to impress large parties, because they are really easy to make and have a aesthetically-pleasing presentation and delicious flavor. They are also very filling, I had one for breakfast the other day and I don’t think I was hungry until 4 in the afternoon.

I have been asked several times to make egg-free breakfast dishes, and this one would be a great option. If you omit the egg, it would still be a delicious dish.  For the longest time, long  before I went Paleo, I used to not like eggs, or cereal,; dairy used to upset my stomach, bread made me bloated and tired, I was too lazy to make pancakes or muffins. I didn’t consider fruit to be a meal, because to me a satisfying meal should be warm, so my options were always left over dinner. My co-workers didn’t really appreciate me showing up to work at 9 am with a bowl of leftover seafood soup or grilled steak. Now I am just addicted to banana scramble and breakfast porridge and have grown to love eggs.

Ingredients:

1 acorn squash
2 eggs (optional)
½ cup of nitrate free turkey or pork ground sausage
1 tbsp of butter or coconut oil
1-2 garlic cloves
½ cup of chopped onions
2 tbsp of fresh sage
Salt and pepper to taste

Preparation:

• Preheat oven to 400 degrees Fahrenheit.
• Cut the acorn in half, lengthwise
• Place the acorn face down over a cookie sheet or baking dish and bake for about 20-25 minutes or until the squash is tender
• Meanwhile in a medium skillet sauté the onions, garlic, sage and sausage with the oil, until the sausage in fully cooked.
• Scoop most of the meat from the squash out being careful not to break the skin or leave the acorn “shell” too thin
• In a large bowl mix the squash, and sausage
• Scoop back into the acorn.
• With the back of a spoon push down in the middle of the squash to create room for the eggs.
• Crack the eggs open and pour one egg in the center of each squash
• Bake for an additional 10-20 minutes or until desired doneness.