Aloha, if you’re craving something deliciously sweet and salty here’s a quick and easy recipe for MeeNut Butter Bacon Wrapped Dates! For the record, MeeNut Butter + Bacon = Bliss. Enjoy!
Simply halve and pit some dates of your choice (I used medjool). Fill with Paleo MeeNut Butter. (I used the whole date but I would probably only use half next time as these were a little too sweet for my liking.) Cut bacon in half and wrap the meenut butter filled date. Secure with toothpicks. Line on a tray with some parchment paper. Bake at 400 degrees for about 15 minutes or until desired crisp. Or you can bake at about 375 for about 30 minutes and flip halfway thru. Enjoy! So simple, quick, and derrricious!
First of all to all you beautiful and amazing mommas out there, Happy Mothers Day! Last day to use discount code momma on Paleo MeeNut Butter and apparel at checkout! You can order here. :D
When life gives you lemons make lemon sparkling apple cider drinks! So delicious and good for you and perfect for celebrating mothers day! There are a million ways to do this but i like to keep it simple.
RECIPE: LEMON SPARKLING APPLE CIDER DRINKS 1/2-1 tsp raw organic honey (to taste) 1-2 tbsp organic unfiltered apple cider vinegar 2.5 cups sparkling water of choice Add lemon juice to taste (I used 2 wedges)
I like to make mine in old kombucha bottles and throw in the fridge to chill for a bit. Plus it mixes all the honey in nicely while it sits in there. Tastes great on ice too! Enjoy! Really happy about my dwarf meyer lemon tree! It loved my homemade compost!!! :D
As promised, here is another onolicious recipe by the one and only Michelle Ramirez, home cook extraordinaire and the photog magician behind Michelle Ramirez Photography. Last month we posted her sweet plantain dish. This month we are posting her savory plantain dish. Give it a try and let me know how much you loved it! :)
1 spoonful raw organic honey (optional or to taste)
1 tsp chopped organic cilantro
Dash of cayenne pepper
Sprinkles of Pink Himalayan Salt *organic goat cheese crumbles (optional)
Heat coconut oil until pan is really hot, then add plantain slices. Fry for 2 minutes on each side or until it has a golden brown crust. Place on a paper towel to drain oil. Set aside.
Take a spoonful (optional or to taste) of the raw honey and spread on a small plate, add 1 plantain on top of the honey. Spread Paleo MeeNut Butter, sprinkle goat cheese (optional) then add another layer of plantain. Repeat until you reach the 3rd layer.
After the 3rd layer is finished, sprinkle some cayenne pepper, pink himalayan salt, and cilantro. Enjoy!!
1 TBSP toasted organic coconut chips or shredded coconut (I also get these from Tropical Traditions)
1 TSP ground cinnamon
1 TSP raw organic honey (optional)
Heat coconut oil in a pan untill melted. Slice plantain in half in 2 ways to create 4 pieces. Add to pan. Cook plantains on each side on medium heat until golden brown. In another pan add blueberries, coconut palm sugar and filtered water and cook on medium low until it is reduced into a syrup (stir occasionally to prevent burning). Spoon Paleo MeeNut Butter onto the bottom of a plate. Add cooked plantains. Drizzle with blueberry syrup. Top with toasted coconut chips and cinnamon. Add raw organic honey if you want more sweetness. Enjoy! :)
Aloha! I am just prepping the last batch of Pumpkin Spice Power for the season ... after this batch is gone I will officially be out 'til next year! You can order herewhile supplies last!
To wrap up another delicious pumpkin season I'm posting one of my favorite smoothie recipes using my Paleo Pumpkin Spice MeeNut Butter. There is a paleo version as well as a paleo-ish protein version. Whatever you choose, they are both nom. Enjoy!
DIRECTIONS: In a Vitamix blender in this order, add chunks of frozen organic bananas, organic coconut milk, water, Pumpkin Spice MeeNut Butter, cinnamon, and if you want to make a protein shake, also add 1 scoop SFH natural pure whey. Blend on high for about 20 seconds and enjoy!
**As an athlete, I actually do take a whey protein supplement and my protein powder of choice is Stronger Faster Healthier [SFH] because their products are GMO-free, hormone-free, antibiotic-free and sourced from grass-fed, free-range animals. And it tastes delicious! Doesn't get any better than that! The Natural Pure Whey has 22.5g protein per scoop. If you also take pre-workout, in-workout, and recovery supplements, they have something for all of that so check them out.
And a Vitamix is just the blender I have loved and used for over 5 years now.
FYI I am NOT a rep for any of these brands I highlight on my blog nor do I get any kickbacks from them - just a happy customer and happy to pass on knowledge to my friends.
If you've made it this far, I have faith that you won't judge me tooooo harshly on this BUT as someone who is not a big coffee drinker [gasp!] but likes it mostly as a flavor enhancer, i sometimes add a half teaspoon of instant coffee [whatever is cheap and available-gasp!] and it adds a nice rich flavor to my smoothie.
First off, I want to thank all of you that were such pillars of encouragement for me this week! I truly thank you from the bottom of my heart for your kind words and advice. It was a complete win/win as I was totally encouraged and someone scored some free MeeNut Butter in the process :) ! Muchas shakas to you all!
My great friend Linda at CrossFit RepScheme gave me this recipe eons ago and I am just posting this now as I'm baking for the show. Seriously the world's easiest MeeNut Butter cookie recipe. Takes about 10 minutes, start to finish ;). I modified some stuff but they turned out ok, whew! Thanks Linda for sharing!
RECIPE: WORLD'S EASIEST 10 MINUTE MEENUT BUTTER COOKIES From Linda @ CrossFit RepScheme
Prep Time: approx 2 min Bake Time: approx 8-9 min
Preheat oven 350 degrees F. In a bowl, slightly beat 1 large organic egg. Add 1 cup MeeNut Butter, approx 1/4 cup organic raw honey, 1 tsp pure vanilla extract. Mix all ingredients until well combined. Spoon 1 tbsp of mixture about 1 inch apart on ungreased cookie sheet and flatten mounds with the tines of a fork. Sprinkle with a little bit of coarse sea salt and bake for 8-9 mins.
I hope Tom and Sandy enjoy these paleo treats tomorrow and I hope you do too! :)
Also take a moment to check out Everybody's Hungry, a food-focused educational and fundraising group in Ventura County that benefits our local food banks. Learn more about them and show them some Facebook love here. :)
Also a reminder that there will be MeeNut Butter available for sale at WODshop.com's booth at the Reebok CrossFit Games starting Fri 7/26 - Sun 7/28 a the Home Depot Center in Carson, CA. Come stock up and say hi! :)
I recently got inspired to revisit my korean roots in all my cooking, thanks to this really cool show, Kimchi Chronicles. Take a peep if you dare, but it pretty much makes me want to eat gallons of rice, kimchi and short ribs LOL :)
In case you don't know, kimchi is fermented napa cabbage (or cucumber, scallion, or radish) that has a distinctly pungent aroma and taste to match. If not eaten for it's unique taste, one can take to its many health benefits, one of which includes introducing helpful probiotics which can help improve digestion and absorption of nutrients.
The success of your kimchi fried cauliflower rice is determined by your ... KIMCHI! Make sure your kimchi is delicious and legit. If you aren't sure, make a korean friend and get some from his/her mom. No korean household is without jars of this spicy treat, if not possesses a dedicated refrigerator just for hoarding an unlimited supply of it. In fact, my parents, who live on the east cost, visit us in SoCal about once a year, and my K.M. always makes sure to re-stock us with fresh homemade kimchi before she leaves. It's pretty ridiculous and amazing at the same time. In the end, I can't complain, because ain't nothin' that tastes as good as my momma's kimchi. :)
So, thanks for your patience all! Here's my recipe for a somewhat paleo-fied version of Kimchi Bokumbap, a staple in korean cuisine. I'll tell you now, it's not as good as the real deal, but it's pretty darn good. I've tweaked it with some unconventional ingredients so modify as you please.
Disclaimers: I love to cook with a LOT of garlic, ginger, and heat so taper down to your liking.
Also when cooking the pork belly take care not to over-salt since kimchi is very salty. How much salt you use will be determined by the kimchi you use. All kimchi is slightly different so adjust accordingly.
Aji-mirin is a sweet cooking rice wine. If you're strict paleo, leave this ingredient out.
Gochugaru (pictured above) is dried red pepper flakes. Spicy.
I advise not cooking with sesame oil but every once in a while it's ok to drizzle to dress for flavor. Just my two cents.
Cauliflower Rice Ingredients:
1 head of cauliflower chopped and stemmed 1 tbsp minced garlic 1/2 tbsp minced ginger 1 tbsp minced jalapeno [optional for extra kick] Tropical Traditions coconut oil [it's the only one I use] pinch of sea salt & pepper
Pork Belly & Kimchi Ingredients:
2 cups cubed pork belly [feel free to use something else but I’ve found pork belly tastes best] 1 tbsp minced garlic 2 tbsp minced sweet pepper 1 tbsp gochugaru [red pepper flakes] 3 tbsp minced cilantro [optional] 1 cup kimchi juice 1-2 cups chopped napa cabbage kimchi, drained 1/2 chopped onion 1/2 cup chopped scallion 1 tbsp Aji-mirin [optional] Tropical Traditions coconut oil sesame oil [optional] sea salt & pepper individual fried eggs per serving [optional]
Cauliflower Rice Directions:
Chop and stem the head of cauliflower into about 1 inch chunks
Using a food processor chop the cauliflower into pieces resembling grains of rice
Heat a pan with some coconut oil and lightly sauté garlic, ginger, and jalapeno. Add the cauliflower rice into the pan, season with just a pinch of salt & pepper, sauté to desired consistency, then set aside.
Pork Belly & Kimchi Directions:
Cube the pork belly into 1/4 inch pieces
Heat a HUGE pan or wok with some coconut oil and lightly sauté garlic and sweet pepper.
Add the cubed pork belly, 1/2 tbsp gochugaru, salt & pepper to taste and sauté on high heat just until you start to get a nice light brown on them. Add cilantro near the end if you like. [You want to cook the pork belly through but not over-cook it because you still have to mix it in with the kimchi and cauliflower rice later.]
When the pork belly is almost done, incorporate 1/2 cup kimchi juice and complete sautéing until the juice is nicely incorporated into the pork belly, then set aside.
In the same pan in the leftover pork belly juice/fat sauté the kimchi and onion for a few minutes then add the aji-mirin [optional] and the leftover 1/2 cup kimchi juice and sauté until most of the liquid is gone or thickened.
Add the pork belly and mix into the kimchi.
Add the cauliflower rice, 1/4 cup chopped scallion and sauté until everything is incorporated evenly and quickly remove from heat.
Dress with a fried egg [optional, and missing from my pic!] some of the remaining scallion and gochugaru, drizzle with some sesame oil [optional] and enjoy!
Directions: 1. Preheat oven to 350 degrees Fahrenheit.
2. Mix the dry ingredients in a small bowl and set aside
3. Load a Vitamix with the pitted dates, bananas, coconut oil, apple cider vinegar, vanilla and eggs [in that order] and begin to mix at a medium speed for about 20-30 seconds. Gradually increase to high and mix at full blast for about 15 seconds or until you get a nicely combined and smooth mixture.
4. Slowly add in the dry mix and mix on medium speed until fully combined. This shouldn't take very long at all. Once you have everything nicely blended, I blast on high for a few seconds to break down the almond flour. I've found that this makes for very moist and soft muffins.
5. Fill a 3/4" muffin pan about 3/4 full and bake at 350 degrees Fahrenheit for approx 20-25 minutes.
Oh, the illustrious sweet potato - so delicious, so many health benefits! Some of which include antioxidants like beta-carotene [in the orange-fleshed sweet potatoes] and anthocyanin [in the purple-fleshed ones], anti-inflammatory nutrients, and blood sugar-regulating nutrients. You can read about all of them in detail at WHFoods.org.
1/4 tsp sea salt 1 tsp baking powder 1 tsp cinnamon [optional] 1+ scoop[s] Stronger Faster Healthier protein powder [optional depending on your use]
*SIDE NOTE on baking with protein powder - when you add protein powder to the mix, you need to compensate with some type of "liquid" otherwise it will result in a super dense and dry final product. i suggest mixing the protein powder in some full-fat coconut milk or coconut oil before throwing into your batter.*
1.5 cup almond flour [I like to make my own almond flour so that's why I use almond flour here - but i'm sure you can use coconut flour and it would taste just as yummy.]
Preheat oven to 325-350 degrees Fahrenheit
Remove pits from dates and set aside.
If you like leaving the skin on sweet potatoes like I do, wash them thoroughly and cube into 1/4 inch pieces. If not, peel and do the same.
Mix the rest of the dry ingredients [minus the almond flour] in a bowl and set aside.
Set aside the eggs and almond flour.
DIRECTIONS: Using a Vitamix [or comparable food processor/blender] finely shred the sweet potato cubes and set aside.
Add the coconut oil, meenut butter, dates, shredded sweet potato, dry ingredients [minus the almond flour], coconut milk, and vanilla [in that order].
Utilizing the masher tool, blend the ingredients at medium speed until you have a nicely combined thick mixture. I like "chunky" things so I don't get too crazy with the blending but you can make your mixture as smooth or chunky as you like.
Once you're satisfied with your mixture, add your eggs and mix in at medium speed until nicely combined. Don't over-process.
*By the way, this is why I love my Vitamix and I take full advantage of the fact that I can cut my prep time by 15 minutes by doing everything practically in a couple steps!
Pour your batter into a mixing bowl and slowly fold in the almond flour. Mix well.
Lightly grease one 9"x13" pan or two 9" round pans, or 3-4 dozen mini muffin pans before filling.
Bake the 9"x13" or 9" round pans at 350 degrees for approx 30 minutes. Bake the mini muffin pans at 350 degrees for approx 20-25 minutes. Bake time and temperature will vary slightly depending on your oven & pans.