Paleo Pancakes 2

1 Egg
2 Eggwhites
3 Tbsp Coconut Flour
1 Tbsp Coconut Milk
1 Tbsp Shredded Unsweetened Coconut
1 tsp Pure Vanilla Extract
1 tsp Agave Nectar
1/2 tsp Cinnamon

Mix Egg/Eggwhites in a bowl, add Vanilla, and Agave Nectar. Mix Well. Then Add all other Ingredients.

They will bubble like normal pancakes, so they are very easy to cook!

Serve with Fruit, or 100% Pure Maple Syrup(Depending on the degree of Paleo)

Fruit Sauce:
1/2 cup of Strawberries(Or fruit of choice)
1 tsp Agave Nectar(Add more depending on your sweet tooth)
 *Add Water as needed

Blend ingredients together in Food processor

^Adapted from Cavemen Cooking Creations

Crock Pot Smoked Beef Brisket

THANK YOU CIVILIZED CAVEMAN CREATIONS FOR AN AWESOME RECIPE!!

Crock Pot "Smoked" Beef Brisket

Another crock pot masterpiece of smoked beef brisket.  This was a complete experiment that had the ability to become a $30 dollar disaster since all I could get was a 7lb Beef Brisket but to my surprise, it turned out absolutely amazing.  I hope you give this one a try if you are a big fan of BBQ and smoked meats or just want to try something different.  Don't let any of this intimidate you, it's super simple and anyone can do it.  Serve it with some of your own homemade Paleo BBQ Sauce or Ketchup and enjoy.

Servings: 10-12
Prep Time: 10 Minutes
Cook Time: 10 Hours

Tools you may Need:

• Crock Pot
• Carving Knife

Ingredients:

• 4-7 Lb Beef Brisket, I fit a 7lb'er in a 7 Quart Crock pot, its a tight fit
• 3 Cups of Mesquite wood chips
• Parchment Paper
• 2 Tbsp Sea Salt
• 2 Tsp Lemon Pepper
• 2 Tsp Sweet Paprika
• 1 Tsp Cayenne
• 1 Tsp Oregano
• 1 Tsp Onion Powder
• 1 Tsp Garlic Powder
• 1/2 Tsp Cumin
• 1/2 Tsp Ground White Pepper

Process:

1. Combine all of the spices above and mix well
2. Take your Beef Brisket and rub all over all sides with your spice mixture from above or any other spice mix of your choice
3. Wrap the brisket in about 4 layers of Saran wrap and store in the refrigerator for at least 4 hours, I let mine sit over night.
4. When ready to start your crock pot, soak your wood chips in water for 30 minutes
5. Remove your chips from the water and make a packet for them with your parchment paper
6. Place this packet at the very bottom of your crock pot and using a knife or scissors make a couple tiny holes throughout the parchment paper to allow smoky steam to escape into the meat
7. Unwrap your brisket from the Saran wrap and place directly on top of the parchment paper packet
8. Add 1/2 Cup of Water to the bottom of your crock pot to start the process.  You can use whatever beverage you like, wine, stock, etc.
9. Cover and cook on low for 8-10 hours, the longer the better for your meat to fall apart.
10. Enjoy

Paleo Hot Chocolate

Amazing Breakthrough! I just invented a way to make Paleo Hot Chocolate!

8oz almond/coconut/hemp milk (whichever you prefer)
1square 100% cocoa baking bar
1 tsp vanilla (pure organic)
1 tbsp agave nectar

Put the 8oz milk in the microwave for 1 minute, add the chocolate, and microwave another 45 seconds. Then add agave nectar, and vanilla. Stir until combined.

***For the milk, I used Trader Joe's unsweetened vanilla almond milk. For the chocolate, I used Ghiradelli's 100% cocoa baking bar.

Paleo Pumpkin Muffins

This recipe is basically a variation of the Coconut Blueberry Muffin Recipe.

½ cup coconut flour

½ tsp baking soda

1/3 cup unsweetened shredded coconut


4 eggs

2/3 cup pumpkin puree(not pumpkin pie filling)
1 tbsp vanilla extract
 (pure organic)
2 medium bananas, mashed

2 tsp pumpkin pie spice

Mix coconut flour, baking soda, shredded coconut and pumpkin pie spice in a large bowl, set aside. Beat eggs in a separate bowl and add mix in the pumpkin puree, vanilla extract, and mashed bananas. Add the wet ingredients to the dry ingredients, mix until well combines. Fold in blueberries. Divide into 12 muffins. Bake at 350 degrees for 25-30 minutes.

***I like to add 2 tbsp of Flaxseed. Also, If you want sweeter muffins, add some additional fruit, or 2 tbsp of Honey.

Paleo Pumpkin Pie

The Crust:

1 cup almond meal

1/2 cup hazelnut meal

1 tsp vanilla

2 tbsp honey

1 egg white (beaten until stiff peaks form)

1 tsp cinnamon

1/2 tsp nutmeg

The Filling:
1 ½ cups of pumpkin puree*
3 eggs
1 cup coconut milk
½ cup honey
1 tablespoon arrowroot starch
1 teaspoon vanilla
1 tablespoon pumpkin pie spice

Prepare the crust:  Combine nut meals, spices, honey, and vanilla until blended. Beat egg white in a separate bowl until thickened, and stiff peaks form. Fold egg white into mixture.

Prepare the filling: Combine all ingredients. Mix well.

Gently pour the filling into the crust and bake at 350 degrees for 50-60 minutes or until the center of the pie ‘sets’ (is no longer liquidy). Be sure to check on the pie about half way through. If the crust starts to get too dark, attach strips of aluminum foil to the perimeter, covering the crust, to keep it from getting burnt.

***I only used 3 tbsp of Honey.

NO-tmeal

1 small handful of walnuts

1 small handful of pecans

2 tablespoons ground flax seed

1/2 – 1 teaspoon ground cinnamon

1 pinch of ground nutmeg

1 pinch ground ginger

1 tablespoon almond butter

1 banana, mashed

3 eggs

1/4 cup unsweetened almond milk (add more if you prefer it a little runny)

2 teaspoons pumpkin seeds

1 handful of goji berries or fresh berries

Add walnuts, pecans, flax seed and spices to a food processor and pulse it down to a course grain, making sure to stop before it’s totally ground into a powder. Set aside.

Whisk together eggs and almond milk until the consistency thickens a little bit into a loose custard. Thoroughly blend together the mashed banana and almond butter and add it to the custard, mixing well.

Stir in the nut mixture. Microwave or gently warm on the stove until the “no-atmeal” reaches your desired consistency; this should only take a few minutes. In both cases, stir the mixture frequently as it cooks.

Sprinkle pumpkin seeds and berries on top. Add more almond milk if you want. Lick the bowl clean!

***Instead of the 2 small handfuls of nuts, I used 1/4 cup of Pecan Meal. Instead of Almond milk I used unsweetened Vanilla Hemp milk. As for spices, I used 1 tsp of Cinnamon, and 1/2 tsp of Nutmeg.