Who doesn’t love a warm biscuit? These are very versatile and can be used to satisfy either a sweet or savory biscuit needContinue Reading...
Archives For Snacks & Shakes
We have a friend of a friend who has chickens, which means we have access to lots of eggs from happy chickensContinue Reading...
This recipe is truly amazing. I have no idea how this makes bread without flour, but trust me the result is divine. The texture is so much better than a lot of the “paleo-style” breads I’ve tried. This is from the Loving Our Guts website which you can find here. Emily made this bread first, and I’m so glad she shared with me. It’s definitely going to be a staple item.
Coconut Butter Sandwich Bread
- 5 pastured room temperature eggs
- 1/4 cup butter, Palm Shortening or Expeller Pressed Coconut Oil melted (From affiliate partner Tropical Traditions)
- 1 cup plus 2 tbsp Coconut Butter/Coconut Cream Concentrate softened till pourable with no lumps at all (from Tropical Traditions)
- 1/2 tsp Unrefined Sea Salt
- 3/4 tsp baking soda.
Begin by putting the jar of coconut butter into a bowl of hot water to soften it. This can take 20 min or more depending on how warm your home is.
Grease 5 Inch x 9 Inch Loaf Dish.
Preheat oven to 300
Put ingredients into blender or vitamix in order given. Blend after each addition. It is imperative that the coconut butter have absolutely no lumps and be pourable before it goes into the blender. This should look like cake batter. Pour into loaf pan.
Bake for 40-50 minutes or till a toothpick inserted in the center comes out clean. Let cool for 10 min and then remove from pan before cooling completely.
Once fully cooled slice and eat. Keep the loaf in the fridge and tightly wrapped to keep it from drying out.
It can be hard to find good paleo smoothie recipes, in my opinion. But this creamy chocolate avocado smoothie from Against All Grain definitely passes the test.Continue Reading...
I’m not one for spending a lot of time making different shakes/smoothies, but I threw this together the other night and was immediately hooked. I’ve been having a love affair with coconut for about 2 years now.
– 6 oz of full fat canned coconut milk
-1/4 cup unsweetened shredded coconut
-1 scoop chocolate protein powder (I use Prevail from Thorne Research ;http://www.thorne.com/Products/ThornePerformance/prd~TRP110.jsp )
-2 tablespoons raw chunky almond butter
-Ice/Water as needed based on desired consistency
Toss it all in the blender, give it a whirl, and sit back and enjoy.