I’m very excited about today’s post and partnering with some very talented bloggers and Paleo mom’s, Stacy at Paleo Parents and Jenni at Urban Poser.

Stacy reached out to Jenni and I and we all tossed around some ideas and decided to each feature a “course” to give you a full New Years Eve menu.  I’m featuring an appetizer with these Sundried Tomato Herb Chicken Sliders surrounded by a Paleo Herb Bun.  Jenni took on the main course of a chicken pot pie – which sounds amazing!  I haven’t had chicken pot pie since cutting gluten out last January so I’m excited to try her recipe.  And the wonderful Stacy did a dessert – a take on Jenni’s marshmallows, a S’more Marshmallow! Yum!

Here is a glimpse at these fabulous ladies recipes.

Jenni at Urban Poser used leftovers to make an amazing looking main course, Chicken Pot Pie.  Can’t wait to try this!

Warm, savory and the perfect match to a cold winters day…Try this grain free rendition of the classic ‘Pot Pie’. These personal sized pies are chock full of hearty chicken, seasoned vegetables, and thick (grain free) gravy. Then they’re topped off with a flaky almond flour crust, just like my Grandma used to make…only better for you!

Now for Stacy’s fabulous dessert of Marshmallow S’mores….can you say YUM!  A great end of the year treat for your New Year’s Eve!

These marshmallows won’t have you missing anything. Especially the sticky burning goo on your fingers. Or the smoke in your eye. But, if you’re into that sort of thing, by all means – eat them beside a bonfire and let the chocolate melt in your hand instead of your mouth! But first, you have to make them…

Click the links and head to their sites for the full recipes!  You won’t be disappointed, I promise!

 Now to skip to the front of menu to the appetizer.  Here is the recipe for my Sundried Tomato Herb Chicken Sliders with Paleo Herb Bun with a Garlic Herb Aioli.

Sundried Tomato Herb Chicken Sliders

1 pound ground chicken

1/4 cup sundried tomatoes (packed in olive oil), chopped

2 slices bacon, just cooked and crumbled

1 teaspoon fresh thyme, chopped

1/2 tablespoon fresh basil, chopped

1 teaspoon fresh garlic, finely minced

1/2 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

Paleo Herb Buns

Fresh Baby Spinach

Garlic Herb Aioli (optional), recipe below

To make burgers:

Heat a nonstick grill pan over medium high heat.

In a large bowl, add chicken, sundried tomatoes, bacon, thyme, basil, garlic, salt and pepper.  With a fork combine the ingredients make sure not to completely over work the slider mixture.

Form mixture into small sliders and place on the preheated grill pan and grill sliders for 3 to 4 minutes on each side until slider is cooked through.

Garlic Herb Aioli

1 egg

1 tablespoon fresh squeezed lemon juice

1/4 teaspoon ground mustard powder

1/2 cup avocado oil

1/2 cup light olive oil

1/2 tablespoon garlic, minced

1 tablespoon rosemary, minced

1/2 tablespoon fresh basil, chopped

salt and pepper to taste

To make aioli:

In a food processor, process egg, lemon juice, and mustard powder.

Slowly add the avocado oil and olive oil while processing to fully emulsify.  When the oil has all emulsified and you have a creamy mayonnaise, add salt and pepper, and continue to blend

Add garlic, rosemary, and basil and process until smooth.

So there you have it folks, a “Trifecta” post with some very special ladies for a NYE Menu.  Now go and check out these recipes!  And most importantly HAPPY NEW YEAR!!  See you back here in 2012 for another fun filled year of recipes.

Back with one more Christmas treat and probably the last I’ll post for awhile.  Starting in January I’ll be joining some of my fellow CrossFit pals in a MVT (Meat, Vegetables, Training) Challenge, a 2-month challenge to follow a strict Paleo diet.  A diet very similar to the Whole30 program.  Eliminating the common things in a Paleo diet (gluten, soy, dairy, legumes, and sugar).  It also mean eliminating the “treats”.  In the end of the challenge we all come back to see who leaned out the most along in completing a challenging WOD.  Sound fun?  It does to me!  But before I start the challenge and because it’s Christmas and because I like to think I’ve been a pretty good girl I made my last treats of the year.  And let me tell you…. these treats are soooooo good!  The center I like to compare to a Larabar, but formed into balls instead of a bar.  Then dipped in dark chocolate and sprinkled with shredded coconut.  YUM!!!  A treat this girl could get in major trouble having around.  If you give these a try for your last treat of the year, enjoy!!

Now let’s talk about the dark chocolate.  I found Theo Dark Chocolate Bars at my local Whole Foods.  Their dark chocolate bars are organic, soy-free, dairy-free, and gluten-free.  I highly recommend them for these little bites!  Another option for a soy-free, gluten-free, dairy-free chocolate is Enjoy Life. 

Ok, my lovely readers I hope you and your family have a very wonderful holiday!  I’ll be missing in action for a few days as I head off on a little vacation with my family.  It’s a much needed vacation for us to all spend time together.  Our lives have been very hectic so we are going to slow down and enjoy each other for a few days at a very magical place where fairy tales come true!  That’s right DISNEY!!  We are all very excited! 

Have a wonderful holiday!!!   

 

Dark Chocolate Coconut Bites

10 medjool dates, pitted

1/2 cup pecans, chopped

1/2 cup almond slices

1/4 cup shredded unsweetened coconut (plus more for topping)

2 tablespoons dark chocolate, melted

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 to 2 tablespoons water

1/3 cup chocolate chips such as Enjoy Life Chips (optional)

2 bars dark chocolate, melted

Instructions:

In the bowl of a food processor place dates, pecans, almonds, coconut, melted dark chocolate, vanilla extract, and cinnamon.  Process ingredients until well blended.  Add 1 tablespoon of water at a time to the bowl until a ball of dough forms.  Once dough is formed stir in chocolate chips, if using.

Form dough into tablespoon size balls.  You should be able to make about 10 to 12 balls.  Once formed place in a container and freeze for 15 to 20 minutes until solid.

In a double broiler, melt dark chocolate.  Take the balls out of freezer and coat a bite in the melted dark chocolate and place on wax paper.  Sprinkle coconut flakes on top of the bite.  Repeat with the remaining bites.  Place in the freezer or refrigerator until the bites have set.

When ready to enjoy, allow the bites to come to room temperature.  Or you can enjoy right out of the freezer or refrigerator.

Makes about 10 to 12 bites.

I can’t believe Christmas is almost here.  Yikes!  I feel like there is so much still to do.  Do you feel that way?  Please, please tell me I’m not the only one. 

Do you need a quick homemade gift/treat to hand out to friends and family that happens to Paleo friendly?  That is if you can actually package them up and give to your friends and family and not eat them yourself.  These little dark chocolate almonds are the ticket.  They only require a few ingredients and boy do they taste good!  The ingredients happen to be good for you too…well I like to think they are a whole lot better than those prepackaged chocolate almonds you find on the shelf.  The dark chocolate is packed with antioxidants, almonds are loaded with vitamin E and magnesium, and raw cacao is linked to numerous health benefits.  Score for your friends and family (or you)! Package them up in a jar or in a food baggie tie with a pretty ribbon and you have a gift to hand out.

I’m going to keep this post short and sweet because this little elf has so much to do before the big jolly ole elf arrives.  I’ll be back later this week with another holiday Paleo treat.  It will be the last “treat” for awhile so stay tune.  I’ll see you elves back here soon!

Dark Chocolate Cacao Cinnamon Dusted Almonds

1 ½ cups unsalted roasted almonds

1 ½ cups dark chocolate – about 2 dark chocolate bars (I used this 70% dark chocolate bar)

2 tablespoons cacao powder

1/2 tablespoons ground cinnamon

Instructions:

Add the chocolate to a double broiler over medium-high heat.  Stirring the chocolate constantly until it is melted.

Remove from heat and stir almonds into the dark chocolate until well coated.

Place the almonds on a parchment lined or wax lined baking sheet.  Just a note: one that can fit inside your refrigerator. 

Refrigerate the almonds for 30 to 60 minutes or until the chocolate hardens.  If you need things to move quicker than the 30-60 minutes place the chocolate coated almonds in the freezer. 

Place the chocolate covered almonds in a large bowl and sprinkle with cacao powder and cinnamon.  Toss until well coated.

Here is a quick and easy way to package your almonds.  Recycle jars, place almonds inside and tie with ribbon and tag and you have a quick and easy gift. 

Happy Holidays!

During Christmas, my favorite cookie to make (and eat) are Chewy Chocolate Gingerbread cookies but this was before switching to the Paleo lifestyle.  With that being said I was on a mission this year to make a version of my favorite cookie…. but Paleo-ized.  I have to say the results sent me to dreamland.  After taking the first bite and proceeding to eat the cookie in record time I didn’t miss the “old” version at all!  That says a lot and I bet if you made these for your friends and family they wouldn’t believe you that they were Paleo.  In that case, don’t even tell them…it’s your little secret.  That’s what I did when my husband bit into one and proceeded to say….oh wow these are good.  However, my husband knows all too well if I bake these days it’s most likely Paleo and he was then pleasantly surprised.  Maybe I might convince him on walking down the Paleo road after all.  Hmmmm…..might have to take a little more work, perhaps more of these cookies.  Only kidding here folks as we all know these little cookies are a special treat.  And since it’s the holidays, a special treat is in order.  Now for those of you that prefer a crispy and crunchy cookie, these aren’t for you at all.  These are what the title says….chewy!  And very soft.  Which in my opinion is the way a cookie is supposed to be….like I’ve said in the past when sharing other chewy and soft cookies.

I was originally planning to bring the Coconut Banana Chocolate Chip Muffins to the upcoming holiday brunch at my Crossfit gym, but these might be made instead.  Or maybe I’ll just bring both.  Choices….

 Happy baking everyone and have a great weekend.  I’ll be back next week with some other holiday treats you can hand out to friends and family this holiday season.

 

Chewy Chocolate Gingerbread Cookies

10 medjool dates, pitted

1/3 cup coconut oil

2 eggs

1 tablespoon molasses

1 teaspoon vanilla extract

½ cup almond meal

¼ cup cacao powder

2 tablespoons coconut flour

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon sea salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

2/3 cup dark chocolate chips/chunks (I used Enjoy Life New Chocolate Chunks)

 

Instructions:

Preheat oven to 350 degrees and line two baking sheets with parchment paper.

Add dates to a small bowl with 1 tablespoon water and microwave on high for 30 seconds.  Mash dates with a fork and add 1 tablespoon of maple syrup and mash more.

Add date mixture, coconut oil, eggs, molasses, and vanilla extract to a food processor and pulse until smooth. 

In a small bowl, whisk together all the dry ingredients (almond flour/meal through cloves).  Add dry ingredients to the date mixture and process mixture until well combined, scraping the bowl as needed.  Stir in dark chocolate.

Spoon tablespoons of dough onto prepared baking sheet.  Leave at least an inch and half of room for the cookies to spread.

Bake 8-10 minutes until puffy.  The cookies will be soft but will harden slightly when cooled.  Cool the cookies on the baking sheet for 10 to 15 minutes before removing.  Release the cookies from the pan with a spatula.

These cookies are best kept in the refrigerator (if not eaten right away) or they freeze well.

 Makes 15 to 18 cookies

Happy Valentine’s Day everyone!  I’m writing this post from my hotel room in NYC.  I landed in NYC today and spent the day walking the streets of this amazing city and tasting some amazing treats (more of that coming soon).  I’m actually here for work and will be spending the next few days walking the Toy Show.  Excited to see the new and exciting toys, but I have mixed feelings about being here since I’ll be away from the three people I love most of all on Valentine’s Day.  I hate being away from them and especially on a day like tomorrow.  When thinking of it makes me sad.  They don’t understand what tomorrow is, but I do.  When trying to think of the best gift to leave for the girls to open tomorrow I came across the amazing Hallmark Recordable Books.  Have you heard about these?  The best thing ever!  You can personalize and read the pages of a book to a little one and they can flip through each page and hear your voice reading to them.  I read a book to the girls every night and it’s something that I look forward to so when I saw these books I fell in love.  Last night I sat down and recorded my voice reading the book to them… and yes, I tried my best to hold back a tear at the end when I recorded my closing to the girls.  I can’t wait to hear what they think tomorrow night when they open it.

Now let’s talk about these little treats.  We all love Bakerella (I actually adore her) and this recipe was inspired by her.  I actually made these last Valentine’s Day and didn’t get a chance to post them so I knew this year I couldn’t forget.  I prefer to make each step by scratch but you can make these easier and use your favorite box of red velvet cake or can cream cheese.  I just prefer the real stuff.  These take several steps and time but in the end they are so worth it.

Happy Valentine’s Day!!  Enjoy!

Valentine Red Velvet Cupbites

Print Recipe

Here’s what you’ll need:

1 recipe for red velvet cake (see below)

1 recipe for cream cheese frosting (see below)

Red Chocolate Melts

White Chocolate Melts

Large Red Heart Sprinkles

For Red Velvet Cake:

2 1/2 cups cake flour (not self- rising), sifted

2 tablespoons unsweetened Dutch-process cocoa powder

1 teaspoon salt

1 cups organic cane sugar

1/2 cup coconut oil, melted

1/2 cup vegetable oil

1/2 cups unsweetened applesauce

2 large eggs, room temperature

1/2 teaspoon red gel-paste food color

1 teaspoon pure vanilla extract

1 cup buttermilk

1 1/2 teaspoons baking soda

2 teaspoons distilled white vinegar

Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick spray. Whisk together cake flour, cocoa, and salt.

With an electric mixer on medium-high speed, whisk together sugar, coconut oil, vegetable oil, and applesauce until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

Add batter to prepared pan. Bake, rotating pan halfway through, until a cake tester inserted in centers comes out clean, about 30 to 40 minutes.

Cream Cheese Frosting:

1 package (8 ounces) organic Neufchatel cheese, room temperature

¼ cup (1/2 stick) unsalted butter, room temperature

1 cup confectioners’ sugar

1 ½ vanilla extract

Using an electric mixer, beat cream cheese, butter, and confectioners’ sugar until smooth; beat in vanilla.  Top each cupcake with 2 tbsp of frosting and spread to cover.  You can also pipe the frosting onto the tops of the cupcakes.

Frosted cupcakes can be refrigerated up to 3 days in airtight container; bring to room temperature before serving.

To Make Cupbite:

After cake is cooked and cooled completely, crumble into large bowl. You can use a food processor to help in crumbling. (The texture should be fine/fluffy)

Using a large spoon, mix the half the cream cheese frosting into the crumbled cake. Add more of the cream cheese frosting until the  

Roll mixture into quarter size balls (make sure they are smaller in diameter than that of your candy mold) and lay on wax paper covered cookie sheet.

Chill in the freezer for a few minutes, until they are slightly firm, not frozen.

Melt red chocolate per directions on package.

Using a spoon or squeeze bottle, fill each mold cavity with a small amount of red chocolate. Just enough to fill the cavity, go ahead and place one of your rolled balls into it. Carefully push it down until the force causes the chocolate to push up and fill in around the sides of the ball. You may have to experiment with a couple to get the right amount. Stop pushing once the chocolate reaches the top edge.

Place the mold tray filled with cupcakes in the freezer for just a few minutes to let the chocolate set. Remove and then gently pull up on the cake ball top to release from candy mold.

Melt white chocolate melts per package instructions.

Now, holding the bottom of the cupcake, dip the top in the white melted chocolate.

Decorate the top with heart sprinkle.

Recipe Adapted and Inspired by Bakerella

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