Paleo Cookies/ Nut Bars

So this is the newest recipe. I made these last night because I had a bit of a sweet tooth. I got the original recipe from Steve Parsoneault's blog; however, mine didn’t turn out anything like his. I put a couple extra things in my cookies as well.

Also I have found out that the cookie/ nut bars are a great pre or post workout snack. They aren’t too heavy which is why I think it works for either or but don’t go eating 5 bars 10 minutes before a workout or you probably won’t feel too good. When I say they are good for per workouts I mean 1 bar 30 minutes before your workout to give you a little extra energy just to specify. 

2 cups chopped almonds (I used whole organic almonds and chapped them myself with a food chopper)

2 cups chopped walnuts (chopped them the same way)

1 cup coconut flacks or shredded coconut

½ cup chopped dates (I used whole pitted dates and chopped them myself)

6 oz package dried cranberries (you could probably use any dried fruit you like)

2 cups honey

Cinnamon to taste (I used about 4 tbsp)

1.       Preheat your oven to 350.

2.       Mix everything together in a large bowl.

3.       Once  all ingredients are thoroughly mixed together roll mixture into little balls about 1 inch in diameter and place them on a greased cookie sheet or greased piece of parchment paper (The paper is definitely recommended. It makes the cleanup quite a bit easier.)

4.       I used a spoon to flatten the balls just a little bit before I baked them.  

5.       Then place them in the oven and cook 15-20 min. 

You are probably thinking why Nut bars and the reason I wrote that is because you can also put this same recipe into an 8x8 cake pan to make nutty bars. It a lot like the other recipe but you don’t cook them.

1.       Mix all ingredients together and place mixture in a greased 8x8 cake pan.

2.       Even out the mixture and flatten in the cake pan (I usually use my hands to do this because the mixture sticks to spoons a lot more then my hands.)

3.       Place in refrigerator and let harden before cutting bars.

Paleo Beef Stir Fry

1 yellow onion- sliced in wedges
½ a green pepper- sliced  
½ a yellow pepper- sliced
½ a red pepper- sliced
pea pods- 2 small hand fulls
1 package mushrooms sliced
3 large carets- shredded
5 garlic cloves- minced
2 cps Roman lettuce chopped
2 tbsp garlic power
2 tbsp olive oil
1 steak- grilled the night before

1.      First wish off all veggies and then slice as directed above.
2.      Heat oil in a large skillet. Once oil is hot and has coated the bottom of the pan add all the veggies and turn down heat to med-low.
3.      Cover and let simmer, stirring occasionally until veggies are about half done or med-soft.
4.      Remove all excess fat from steak and cut into thin strips about bite size.
5.      Add steak to the veggie filled pan and cook until veggies are done.
6.      Place over the top of lettuce and enjoy. 
(This picture doesn't have all the ingredience in it)

Paleo Chili

2lbs extra lean ground beef1 cup low sodium beef broth 1/2 green pepper chopped1/2 yellow pepper chopped
1/2 red pepper chopped 
1 yellow onion chopped
2 cans tomatoes w/ green chilies drained
1 big can diced tomatoes
1 big can stewed tomatoes 
1 16 oz package fresh mushrooms sliced
1/2 cup Franks Red Hot Suace 5 garlic cloves miced
1 tbsp allspice
chili powder to taste orageno to taste
1 tbsp olive oil

1. In a large skillet brown ground beef until fully cooked then grain all extra grease.  
2. In a large sauce pan put all cans of tomatoes as well as cooked ground beef. Then turn on heat to medium and cover while heating, be sure to stir occasionally.
3. Add chili power to the sauce pan and mix very well.
4. In the same skillet used for the beef, add olive oil and heat all veggies, garlic, allspice and oregano until veggies are cooked through.
5. Once the veggies are cooked add them to the sauce pan which contains the beef and tomatoes then stir very well.  
6. Now add the remaining ingredients; Franks Hot Sauce and Beef broth.  
7. Turn down heat to med-low and let simmer 30 minutes to an hour.
8. Enjoy by itself or over spaghetti squash.

Makes about 8-10 servings
200 calories per serving

Paleo Cream of Mushroom Soup

½ gallon Original Almond Milk (I like to use Blue Diamond’s Almond Breeze)

4-6 tbsp Coconut flour

1 cup low sodium chicken broth

1 bulb garlic minced

1 onion chopped      

48 oz sliced mushrooms

1 tsp Ghee

Pepper to taste

1. In a large sauté pan combine milk and broth. Worm on medium heat stirring occasionally.
2. While milk and broth is worming. In a large skillet sauté mushrooms, onion, and garlic in ghee until onion is transparent. Mushrooms will still be somewhat firm.
3. Once the milk is hot whisk in coconut flour. Then add the mushrooms and onions (also added the extra juice to give it more flavor).
4. Cook on low for another 10 minutes before eating.