Honey-Pecan Cinnamon Date breakfast cookie

So this was a delicious surprise that turned out to be a perfect pair with my coffee! Yum, yum, yum!

The original plan was to make a paleo cinnamon roll, but after I realized I didn't have parchment paper and this seemed a bit more complicated than I wanted to make.. I stuck to a breakfast cookie. This is so delicious warm and I highly suggest serving with coconut milk or coffee like I did.

Ingredients:
3 tbsp coconut flour
2 tbsp coconut milk
1 egg
2 tbsp of coconut oil
Cinnamon!
1- 2 tbsp of fig jam
Chopped pecans
6-7 chopped dates
Agave nectar
1/4 tsp baking soda
Pinch of ground nutmeg
1 tsp vanilla extract

Serving size: one giant breakfast cookie

Preheat oven to 375 degrees

Instructions: mix flour, baking soda, cinnamon, & nutmeg in a medium bowl.

Make a center hole and add in milk, coconut oil, egg, agave nectar (or honey) & vanilla extract and stir with a fork combining oil evenly in mixture.

Then I put in 1-2 tbsp of fig jam (Fischer& Wieser is my brand) and I added in chopped dates and sprinkled in lots and lots of fresh cinnamon! I mixed in my chopped pecans as well. I think I used about 1 handful of pecans. I wanted my cookie to resemble a snicker doodle so I wanted that cinnamon taste.

I then greased a pan and made a circle in the center of the pan ( a giant cookie) and it bakes for about 15-20 minutes or until golden brown.

I topped the cookie with a few more chopped pecans & agave nectar and enjoyed with egg whites, turkey bacon & coffee.

This one is a must make! ;-)

Dark Almond Chocolate Chip Muffins

This was the easiest recipe ever. I tried a new brand of almond butter (to use as a treat- dessert). This almond butter is not technically paleo, so I wouldn't eat it in large amounts. This is more of a treat when you need a dessert. A guilt-free treat :)

Recipe-
Serving Size: 5-6 muffins (this is what I love best - it makes the perfect amount)

1 cup dark chocolate almond butter
1 egg
1 tsp baking soda
2 tbsp honey
Chia seeds (add in extra nutrition)
2 tps vanilla
Dark chocolate chips

Preheat oven to 350 degrees.

Combine together In a bowl and scoop into greased cupcake paper inside a cupcake pan. Add extra dark chips as desired.

Bake for 10-12 minutes.

Paleo Crab Cakes

My husband and I decided that his favorite to date is my turkey lettuce wraps w/ sriracha and my favorite is the paleo crab cakes with avocado cream.

I was on my way home from work and I was thinking to myself, "what am I going to make for dinner?". I had a long week, so I was craving a healthy delicious fulfilling extra special dinner that I normally wouldn't make on a daily basis. I knew either way I had to head to the grocery store to pick up what I needed. It came to mind that I could make crab cakes, they are fast, easy and delicious. I'm a big seafood lover, so I am always ready to eat seafood.

I think I was in & out of the grocery store in 15 minutes & I made the meal in 15. I would say it was a success.

Recipe
1 container of FRESH premium crab meat (you could use canned but fresh to me tastes 100x better)
1 cup almond meal
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
2 tbsp of green onion
1 egg
1 lime
Cilantro
Coconut oil for frying

Combine everything in a bowl, adding in more almond flour if you like more crabby- crab cakes or more cake like (if that makes sense).

I used coconut oil for frying, putting in the skillet 2 tbsp and making crab cake mixture into balls & throwing into the skillet. I cooked each side about 4-5 minutes.

In a small food processor- combine avocado, salt, pepper, cilantro, lime, 1 tbsp of coconut milk and process until smooth.

Place a Dollop of avocado on each crab cake and enjoy. I served it with blackbeans and sautéed veggies. I could eat these every night! Yummy

Enjoy! Xoxo

Turkey lettuce wraps

This is my hubby's new favorite! Turkey lettuce wraps! We had the turkey in the fridge already & decided to create turkey lettuce wraps. We both have been craving spicy lately - so sriracha was on the grocery list to get!

Recipe

1 package EXTRA lean ground turkey meat
2-4 tbsp of Green onions
4 tbsp of onion
2 cloves of garlic
Romaine lettuce (I found romaine works best)
Red bell pepper (enough for a handful)
Low sodium soy sauce
Sriracha hot chili sauce
Optional: chopped cashews

First we spiced up the turkey meat and cooked in a skillet. We used Mrs. Dash fiesta lime, garlic powder, smoked paprika, & cayenne pepper.

In a separate skillet, combine veggies and sauté together to make sure the onion cooks down.

Then after turkey meat is cooked all the way put in a large bowl. Throw in sautéed veggies in the bowl & add in about 1 tbsp of soy & sriracha sauce. (Add more or less to taste) then we threw cilantro in there (we like a lot so we threw in a big handful)

Also throw in chopped cashews for crunch- this was a big hit.

Make your lettuce wraps and ta-daa. So spicy & yummy and definitely hit the spot.